Toffee Crunch Cookies

Sorry for the long lag in posting.  I just haven't baked anything new lately, mostly old favorites which doesn't make for new blog posts.  I bought a bag of Hershey Toffee Bits around Christmas and went in search of a cookie recipe to use them in.  I came across this one on All Recipes.  My official cookie tester gave them a thumbs up and said that the middle is soft and chewy with a crisp outside.  The toffee bits melt and give this cookie a rich, buttery flavor.  I took liberty with the recipe and here is my version.

TOFFEE CRUNCH COOKIES

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1 bag toffee baking bits
1 cup chopped, toasted pecans 

Combine flour, baking soda, and salt. In a separate bowl, cream butter with brown sugar until fluffy.  Add eggs and vanilla.  Mix until smooth and creamy.  Blend dry ingredients and add to wet mixture.  Fold in toffee bits and pecans.  Drop by tablespoons or cookie scoop onto cookie pan lined with parchment paper.  Bake for 12 minutes at 350 degrees until light brown.  Makes 4 dozen.

Peanut Butter Oatmeal Cookies

I started out this holiday season with good intentions with this cookie but soon fizzled out and I have not done a lot of baking so far.  I put this cookie together using a couple of standard recipes.  I think they are worthy of staying in my good cookie recipes.

PEANUT BUTTER OATMEAL COOKIES

2 sticks butter, softened at room temperature
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 cup peanut butter (I used crunchy)
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
2-1/2 cups old-fashioned oats
2 teaspoons baking powder
1/4 teaspoon salt
1 cup peanut butter chips

Preheat oven to 350 degrees.  In the bowl of your mixer add butter, both sugars, and peanut butter.  Mix on medium spead until light and fluffy -- about 3 minutes.  Add the eggs one at a time until mixed in well.  Add vanilla and mix well.  Combine all dry ingredients together and add slowly to wet mixture.  Fold in peanut butter chips.  Place tablespoons of dough on cookie sheet lined with parchment paper.  Press down just a little.  Bake at 13-15 minutes until golden brown.

Pecan Pie Cookies

I'm always looking for new cookie recipes.  We had a good crop of pecans this year and I was lucky enough to be able to go to my son's friend's property and pick up pecans.  I found this recipe on Pinterest which took me to this blog. These cookies are soft instead of crispy and the filling is similar to pecan pie. Following is the way I made them.

PECAN PIE COOKIES

3/4 cup butter, room temperature
1 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 cup chopped pecans
1/2 cup light brown sugar, firmly packed
1/4 cup heavy whipping cream
1 teaspoon vanilla

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
Cream butter and sugar until light and fluffy. Add egg and vanilla, continue beating until egg is fully incorporated and mixture is once again smooth and fluffy.
Add baking powder and flour, continue beating until mixture is uniform, with everything incorporated. Set dough aside.
In a separate mixing bowl, mix pecans and brown sugar. Add in heavy cream and vanilla, mix until well combined.
Roll cookie dough into balls that are about 1.25″ in diameter, and place them on cookie sheets – leave about 2″ between the cookies.
Gently use thumb to press down in the middle of each cookie, making an indentation. Roll thumb slightly to stretch the indentation out a little. Fill each indentation with about 1 tsp of pecan filling
Bake for 10-12 minutes, until lightly browned. 

Trip to Kennebunkport, Maine

My cousin and I went to Kennebunkport, Maine this past week. We both had wanted to go to Maine since we were young girls. Hurricane Sandy was hitting just days before we were due to leave so we were wondering if we would get through as we had to change planes in Newark, N.J. Things improved and we were on our way.

We were in Kennebunkport during the 'peaceful season'. We stayed in a cottage at the Maine Stay Inn which was cozy and the 'big house' was lovely. Warm cookies every afternoon. Yum.

I had my first taste of New England Clam Chowder the night we arrived. It was delicious. For lunch the next day my cousin had a bowl of 'Souper Chowder' which included clams, lobster, and scallops. It was great. I tried my first lobster roll. It was not as good as I thought it would be, but the lobster couldn't have been more fresh. Fried clams were also great.

Sightseeing took us to several lighthouses and the Maine coastline is just breathtaking. It turned very cold while we were there (which was a great respite from the hot Texas weather we are still having) so we were happy to experience that. The night before we were due to leave a Nor'easter came through and dumped a few inches of snow. We woke up to a beautiful sight, although a little anxiety about having to drive to the airport. It all turned out well and we were on our way back home to Texas with great memories.

Cottage at Maine Stay Inn

Maine Stay Inn

Beach in York, Maine

Nubble Lighthouse

Portland Head Light, Cape Elizabeth, Maine

Bug Light House, Portland, Maine

Bush Compound, Kennebunkport, Maine

Going home day.  A Nor'easter blew through the night before we left. 

Lemon Muffins

I found this recipe in the November Southern Living under the Community Cookbook. These are a good muffin, although I thought a little dry. Definitely needs a cup of coffee or glass of milk. There is not a lot of lemon in the muffin itself, but the glaze certainly adds what is missing. Of course, I had to throw in some chopped pecans.

LEMON MUFFINS

3 cups all-purpose flour
1 cup granulated sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk
1/2 cup melted butter
1 Tablespoon lemon zest.

Whisk together the flour, sugar, baking powder, and salt.  In another bowl whisk together the eggs, milk, butter and lemon zest.  Add wet to dry and stir just until moistened.  Add pecans if desired.  Spray muffin tin with Pam.  Fill cups 2/3 full. Bake at 350 for 25 to 30 minutes until golden brown.

Glaze
1 cup powdered sugar
1 1/2 Tablespoons lemon juice

Whisk together and drizzle over muffins.

Oatmeal Brittle

One of the first blogs I started reading was Anna Ginsberg's Cookie Madness.  I have her blog in my Google Reader and she posts almost every day.  Recently she posted a recipe for Oatmeal Brittle.  This recipe is definitely going on my Christmas goodie list.  It is easy and delicious. This is how I made it.

OATMEAL BRITTLE

1 stick butter, melted (I used salted)
1 tablespoon light corn syrup, Karo
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
1 3/4 cups oats (I used whole grain, not quick)
1/3 cup angel flake coconut
1/2 cup finely chopped pecans

Preheat oven to 325 degrees F. Line a 13×15 inch heavy duty rimmed baking pan with nonstick foil or parchment paper. In a large bowl, stir together the butter, corn syrup, sugar, salt, vanilla and baking powder. Add the oats and coconut and stir until thoroughly mixed. Spread the mixture as thinly as you can across the baking sheet to the edges. Set in preheated oven and bake for about 20 minutes or until edges are browned. Let cool completely on a wire rack. When cool, the cookie should be perfectly crisp. Break it into pieces. 

Chocolate Velvet Cake with Coconut-Pecan Frosting

Another birthday at work last month.  I had saved this recipe from Southern Living from December 2003.  This chocolate cake batter can be used for any kind of chocolate cake recipe you can imagine and just changing the filling or frosting.  It makes a great, moist cake.

SOUTHERN LIVING CHOCOLATE VELVET CAKE WITH 
COCONUT-PECAN FROSTING

Cake Batter: 
1 1/2 cups semisweet chocolate morsels 
1/2 cup butter, softened 
2 cups packed light brown sugar
3 large eggs 
2 cups all-purpose flour  
1 teaspoon baking soda 
1/2 teaspoon salt 
1 (8-ounce) container sour cream  
1 cup hot water (I used coffee) 
2 teaspoons vanilla 

Melt semisweet chocolate morsels in a microwave-safe bowl on high for 30-second intervals until melted.  Stir until smooth. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended.

Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.

Spoon cake batter evenly into 3 greased and floured 8-inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.

Frosting: 
1 (12-ounce) can evaporated milk 
1 1/2 cups sugar 
3/4 cup butter or margarine
6 egg yolks 
1 1/2 teaspoons vanilla 

2 cups chopped pecans, toasted 
1 1/2 cups sweetened flaked coconut


Stir together first 4 ingredients in a heavy 3-quart saucepan over medium heat; bring to a boil, and cook, stirring constantly, 12 minutes. Remove from heat; add remaining ingredients, and stir until frosting is cool and of spreading consistency.

The World's Best Cookie

This recipe has been around since the 70's.  It was called the 'cornflake cookie' for a long time.  I have received this cookie in a Christmas cookie exchange (thank you, Carolyn) and I have given them also as it makes a lot.  I'm sure many would disagree this is the World's Best Cookie, but I think it is up there in the top 10 for sure.

THE WORLD'S BEST COOKIE

1 cup butter, softened

1 cup vegetable oil 

1 cup white sugar 

1 cup brown sugar 

1 egg 

1 cup crushed corn flakes (or can use rice krispies)

1 cup chopped pecans

1 cup quick-cooking oatmeal (I used old-fashioned)

1 cup flaked coconut

4 cups flour, decrease to 3 1/2 cups for a chewier cookie 

1 tablespoon baking soda 

1/2 teaspoon salt

2 teaspoons vanilla

Preheat oven to 350. Cream butter, sugars, vanilla and egg. Add oil. Mix in dry ingredients. Drop cookies onto baking sheet.  Bake for 10- 12 minutes or until golden brown.  Cool on pan for a minute or two, then transfer to a rack to cook.

Pecan Pie Muffins

I saw these muffins on Pinterest from Southern Living.  They are quite tasty but a challenge to get out of the little muffin pans so be sure and season your pans well before baking.

PECAN PIE MUFFINS

1 cup firmly packed light brown sugar 
1 cup chopped pecans 
1/2 cup all-purpose flour 
1/2 teaspoon baking powder 
1/4 teaspoon salt 
1/2 cup butter, melted 
2 large eggs, lightly beaten 
1 teaspoon vanilla 
Vegetable cooking spray 


Preheat oven to 425 degrees. Combine first 5 ingredients in a large bowl.  Make a well in center of mixture. Add melted butter, eggs, and vanilla.  Stir just until moistened. Coat 2 (12-cup) miniature muffin pans well with cooking spray.  Spoon batter, filling almost to top. Place muffin pans on an aluminum foil-lined jelly-roll pan.

Bake at 425 degrees for 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack 2 minutes. Run a knife around edge of each cup to loosen muffins, and remove from pans.

Guest Recipe - Seafood Quiche

I have the pleasure of spotlighting a good friend and fellow foodie's recipe for Seafood Quiche.  This is a much more adventurous recipe for this Southern girl, but what a beautiful picture and I think it would stand up against any Coastal recipe and take a prize.  I tried to use very little editing in order to maintain the Chef's wicked sense of humor.  Here is his recipe and I hope you enjoy.

SEAFOOD QUICHE

Pie Crust:  If not making my own, I prefer Oronque Farms frozen crusts.

4 eggs (sometimes I use more)
1 cup of light cream
1/2 teaspoon salt
1/4 teaspoon white pepper (less visible than black pepper)
1/2 teaspoon dried dill weed (or sprinkle some fresh dill onto each layer.  I use twice this amount myself, but I like dill in seafood.
1/2 pound of of mozzarella, sliced thinly as possible, cubed.
About a pound or big double handful of shrimp and/or scallops.  Surimi works too.
A big handful of fresh spinach or parboiled broccoli tops cut small.
1 package of frozen spinach (squeezed and drained well).
1 big a** crawfish (Texas, Louisiana, or even Upstate New York).  (Chef's note:  The crawfish stays in place better if they are dead, so cooked is good).

Preheat oven to 450 degrees.

If using bay scallops use whole, sea scallops slice in half or thirds.  Pre-cook them a little to get some liquid out.  Not long enough for them to turn completely white.  The liquid can be mixed in with the egg mixture.  If so, use a tad less cream.  If the scallops are put in raw, the liquid yielded may not mix.

Cover rim of pie crust with aluminum foil, shiny side out.  Thin strips pinched around the rim to prevent burning.

Place unbaked crust on a metal tray to prevent dripping when putting into the oven.  I put it on an upside-down tray so I can slide it off onto the oven shelf.

Mix eggs, cream, spices, salt and pepper.

Add a layer of shrimp or scallops.  Fill in spaces with egg mix.  Add a layer of fresh spinach or broccoli pieces, cheese, fresh dill.  Cover with egg mix.  Repeat layers until pie is 99% filled.  Add a bed of chopped and drained frozen spinach, pushing down into the egg mix, especially near the edges.

Place whole crawfish on top, pushing down a bit for stability.

Place in 450 degree oven for 15 minutes.  Reduce heat to 325 degrees.  Carefully remove foil when you reduce the heat to help in the browning.  Bake for 30 minutes or until a toothpick inserted near the center comes out clean. 

For a deep-dish pie bake at 350 degrees and use proportionately more filling.

Fudge Iced Brownies

I was going to bake a chocolate cake for a birthday at work last week and was missing an ingredient so I thought I would make brownies instead.  There are probably a thousand different brownie recipes but I went in search of one similar to the ones I used to get when I was a girl growing up in West Texas.  I think I have mentioned before that we had a bakery near our house called Snow White Bakery.  Oh, the smells in that bakery come back to me even after all these years later.  They used to have these iced brownies that were so perfect.  I went to Google Images to see if I could see any pictures of brownies that reminded me of those.  I came across Gotta Make This blog and there was recipe that looked good enough to try.  I got quite a few compliments so I think it's a keeper recipe.

Fudge-Iced Brownies
Brownies:
2 cups brown sugar
1 cup butter, softened
1 cup all-purpose flour
1/2 cup cocoa
4 eggs
2 teaspoons vanilla

Icing:
1/2 cup butter
5 tablespoons cocoa
1/8 teaspoon salt
2 teaspoons vanilla
2 cups powdered sugar
Hot water

To make Brownies: Combine brown sugar, butter, flour, cocoa, eggs and vanilla in a bowl. With electric mixer, beat at medium speed until smooth and creamy. Spread evenly into a buttered 9 x 13  baking pan. Bake at 350F until just set, about 25 minutes. (It will take a bit longer if you are using a glass pan.)  Remove from oven and let cool.

To make Icing: Melt butter in a saucepan; stir in cocoa, salt and vanilla. Heat mixture, stirring frequently, until boiling. Remove from heat and stir in powdered sugar. (Mixture will be thick.) Add small amounts (1 to 2 teaspoons) of hot water at a time and stir until mixture is just thin enough to spread over brownies. Let cool and cut into squares.

Strawberry Fields Forever

Strawberry fields

Love those trees.

No roll pie crust

Beautiful berries.

Such a lovely pie.

I recently had the pleasure of escaping the dreadful, oppressive Texas heat to visit one of my very best friends near Portland, Oregon.  If I could transplant my family there I would move in a heartbeat as it is one of the most beautiful places I've visited.  There are farms where you can pick your own strawberries.  I must say Oregon strawberries are like no other I've tasted.  More colorful, juicy and sweet than what I've had in the past.  My friend is an excellent cook and baker among her other amazing talents in decorating a beautiful home.  We had a little trouble with this recipe not setting quite right, but that did not change the taste at all.  Her addition of spreading a cream cheese layer made this a great pie and keeps the crust from being soggy. This pie used a no roll pie crust which was amazing and so easy.

STRAWBERRY PIE

Pie Crust:
1-1/2 cups all purpose flour
1-1/2 teaspoons sugar
1 teaspoon salt
1/2 cup oil
2 tablespoons cold milk

Sift dry ingredients into pie pan. Combine oil and cold milk in a measuring cup. Whip with a fork and pour all at once over the flour mixture. Mix together with fork until flour is completely dampened. Press evenly and firmly with fingers to line the bottom of pan, then press dough up the sides and partly cover the rim. Be sure dough is uniform thickness. Prick dough with a fork and bake at 375 for 10-12 minutes until golden brown. 

Mix together 6 ounces softened cream cheese with 1/4 cup granulated sugar and 1/2 teaspoon vanilla until smooth and spread over cooled crust.


Pie:
1 cup sugar
1 cup water
3 tablespoons strawberry gelatin mix
3 heaping tablespoons cornstarch
2 pints strawberries, hulled and sliced -- save some big ones for the top

Combine sugar, gelatin and cornstarch and stir well.  Add water and cook until thick and clear over medium high heat, stirring constantly to prevent scorching.  Set aside and let cool.  Hull and slice strawberries and place over cream cheese layer, placing whole strawberries on top.  Spread cooled gelatin mixture over all and refrigerate for several hours.  Can be served with whipped cream, but we didn't even need that.

Trisha Yearwood's Key Lime Cake

I had family over for dinner last evening.  I had seen this cake on Trisha Yearwood's show on Food Network.  My menu was Mexican food, so I thought this would be kind of 'Margarita-ish' and would go well.  It was well received.  I made a few adjustments to her recipe but it is a good cake.

TRISHA YEARWOOD'S KEY LIME CAKE

Cake:
1-1/3 cups granulated sugar
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 3 oz. package lime-flavored Jello, dry mix
 3/4 cup vegetable oil (her recipe calls for 1-1/2 cups which I think is way too much)
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla
5 large eggs slightly beaten

Glaze:
1/2 cup lime juice
1/2 cup powdered sugar

 Icing:
1/4 cup softened butter
1 8 oz. package cream cheese, softened
4 cups powdered sugar
1/2 teaspoon vanilla

Preheat the oven to 350 degrees.  Grease and flour a 9 x 13 pan or three 9 inch layer pans.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze:
While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing:
Cream the butter and cream cheese and vanilla. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Iced Oatmeal Cookies

I've got lots of cookie recipes but was looking for something new.  I came upon these cookies from Shugary Sweets and they looked really good.  I prefer my cookies to be a little more crisp, but I think these are pretty nice.  This is my version.

ICED OATMEAL COOKIES

For the Cookie:

1 cup butter, melted and slightly cooled.

1 cup granulated sugar  

1/2 cup brown sugar 

1 teaspoon vanilla 

2 eggs 

1-1/2 teaspoons cinnamon  

1 teaspoon salt  

1 teaspoon baking soda  

1 tablespoon baking powder 

2 cups quick oats 

2 cups flour

1 cup chopped pecans

For the icing:

2 cups powdered sugar

1/2 cup heavy cream

1/2 teaspoon cinnamon

In mixing bowl, blend together butter with sugars. Mix 1-2 minutes until combined. Add eggs, one at a time. Add vanilla.  Mix together dry ingredients and add to wet mixture.  Stir until thoroughly combined.

Drop by tablespoon or cookie scoop onto a parchment paper lined cookie sheet. Bake in a 350 degree oven for 16 minutes. Remove and cool.  To make glaze, whisk together powdered sugar with heavy cream and cinnamon until smooth. Frost each cookie and allow to harden. These harden nicely and can be stacked.

Shrimp Etouffee

The first night in D.C. we had a taste of Louisiana. My first time to have Shrimp Etouffee and it was delicious.

SHRIMP ETOUFFEE

4 tablespoons unsalted butter plus 1 tablespoon of extra virgin olive oil

2 tablespoons all-purpose flour

2 cups chopped onions

1 cup chopped bell pepper

1 cup chopped heart of celery or celery leaves

2 tablespoons minced garlic

1 can of original Rotel diced tomatoes

1 bay leaf

1 tablespoon Tony Chachere Creole Seasoning or Slap Yo Mama

8-10 oz. seafood stock
1 1/2 pound shrimp (peeled and deveined)

2 tablespoons flat leaf parsley

 

6 servings of steamed rice for serving

1/4 cup thinly sliced green onion tops for garnishing the serving of étouffée

Melt the butter and oil in a large skillet or dutch oven set over medium heat. Sauté onions, bell pepper, celery, and garlic for 10 minutes. Add flour and stir continuously until thickened. Add tomatoes to the pot and season with the bay leaf, add season salt. Cook for 2 to 3 minutes and then whisk in the stock.

Bring the mixture to a boil, and reduce to a simmer.  Remove bay leaf. Simmer for 45 minutes, stirring occasionally. Season the shrimp and add them to the pot, stirring to evenly distribute. Cook for 5 to 7 minutes, or until the shrimp are firm and cooked through. Add chopped parsley to the pot and stir to combine.

Serve over rice

Yields 6 servings