Frosted Vanilla Cookies

About two years ago I decided to have a cookie swap party. I invited some friends and we were each to make a few dozen of one cookie. Then we would swap them and have a variety of cookies for neighbor Christmas gifts. I had this recipe in mind but could never find the Vanilla Bean Paste. Finally our Williams Sonoma gift card from our wedding over three years ago saved the day as it purchased the paste. Of course since then, I have seen it elsewhere with a cheaper price tag. But the point of this little intro is that I was finally able to make the desired cookies and now they are desired all the time, they are simply delicious. "Better than Snickerdoodles" a friend remarked (and she loves Snickerdoodles). I thought about not sharing this recipe, then I could have my secret recipe. Then I realized I would have to share when I made them and that didn't make sense, so here it is:

Frosted Vanilla Cookies

(As this was at least two years ago, I do not have a source. I only have a printed copy, with no website/blog/name to give credit to, sorry.)

Cookies:

1 c unsalted butter

1 T vanilla bean paste

1/2 c sugar

1/2 c powdered sugar

1 egg

2 c flour

1/2 t baking soda

1/2 t cream of tartar

1/4 t salt

1 c finely chopped walnuts (I didn't have a full cup of walnuts, so I added some pecans)

1 c sugar for rolling

Frosting:

1 T vanilla bean paste

1/3 c half and half (or heavy cream if it is all you have, like I had)

1 T unsalted butter

2 c powdered sugar

Heat oven to 375 degrees. In the bowl of a mixer fitted with the paddle attachment, combine butter and vanilla bean paste on medium-high speed until smooth. Add 1/2 c sugar, powdered sugar and egg and continue mixing until combined. Add walnuts and continue mixing until combine.

Roll dough into one inch balls, roll ball sin sugar and place on a baking sheet fitted with parchment paper or a silpat. Bake for 9 minutes (I only baked for 7 minutes) or until just beginning to brown. Place baked cookies on a cooling rack until completely cool.

In the bowl of a mixer fitted with the whisk attachment, combine all frosting ingredients and beat at medium speed until smooth. Frost each cooled cookies with one teaspoon of frosting.

Maple Cream Cheese Whipped Cream

I made apple bread the other night and there was a suggestion to make maple butter or maple cream cheese to put on top. As the bread made two loaves and I only have one bread pan, I put half in a 9" round cake pan so I thought some whipped cream frosting would be delicious and took the maple suggestion. I made sure to get every bit left over in my bowl from dessert last night.

Apparently my husband has faith in my cooking abilities just not in my memory capacity and highly encouraged me to write the recipe down, even though there was no recipe used. So these are estimates of how much... and now I also have a lovely reminder of our conversation from that night :)

Millions of Peaches...

Alright, I exaggerated a bit with the title, but it did feel like a million peaches. My mom came into town and we made 7 pints of peach salsa, 7 quarts of peaches and 1 fabulous peach cobbler.

I cannot give the entire process of canning as I am still learning myself, so here are some tips to canning:

* Jars need to be washed and kept warm so they do not crack when put in the hot water to can

* Jar lids need to be boiled before putting on the jar to seal

* Your kitchen will become a disaster zone, be prepared to wash lots of dishes and wash the counters multiple times to rid the sugary layer now covering them

* You cannot use any peaches that have bruises or they can possibly spoil the batch. Take out the piece with the bruise and use it in peach cobbler as the peaches in the cobbler don't need to be as pretty as the peaches in jars

Peach Cobbler

1 c flour (I used 1/2 white and 1/2 wheat)

2 tbsp sugar

1/4 tsp salt

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/4 c butter

1 egg

1/4 c milk

For the filling:

1/4 c water

1/3 to 2/3 c sugar

1 tbsp corn starch

5 cups sliced peaches

Mix together dry ingredients. Cut in butter.

For the filling mix all together and cook over medium heat until slightly thicker and juices from the peaches are coming out. Once done, put in a 2-qt baking dish.

Whip egg and milk together and afterwards add to the dry mixture. Immediately after, spoon over the peaches. Cook 350 degrees for 20-25 minutes.

Strawberry Shortcakes

Strawberry Shortcakes

1 1/2 c flour

1/4 c sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/3 c cold butter

1 egg, slightly beaten

1/2 c sour cream

2 Tbsp milk

5 c strawberries

3 Tbsp sugar

Whipped cream... definitely a must to go with homemade!

Preheat oven to 400 degrees.  Lightly grease a baking sheet; set aside.  In a medium bowl combine flour, the 1/4 c sugar, the baking powder, baking soda and salt.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  In a small bowl combine egg, sour cream and milk.  Add to flour mixture, stirring with a fork just until moistened.

Drop dough into eight mounts onto prepared baking sheet.  Bake for 12 to 15 minutes or until golden.  Transfer to a wire rack; let cool.  

Meanwhile, combine 4 cups strawberries and the 3 Tbsp sugar.  Using a potato masher, mash berries slightly; set aside.  To serve, split shortcakes in half; fill with strawberry mixture and whipped cream.  Top with remaining sliced strawberries.

Chocolate Trifle

For Valentine's dinner on Sunday I made lasagna (one of my husband's favorites) and chocolate trifle for dessert. It is so delicious but so rich it is best to invite friends over and share the calories!

Chocolate Trifle

1 chocolate cake mix

1 package (3.9 ounce) vanilla instant pudding mix

1/2 cup water or milk

1 can (14 ounce) sweetened condensed milk (anything with this included must be amazing... and slightly fattening)

1 container (8 ounce) frozen whipped topping, thawed (frozen, thawed... what?)

1 chocolate bar, cinnamon candies, coconut (optional... to add a little somethin' special and for aesthetics)

1. Make cake as directed. Once baked, let cool. Cut into 1 inch squares, putting half into the bottom of the trifle dish.

2. Mix vanilla mix, water (milk) and sweetened condensed milk. Once mixed, add the whipped topping.

3. In trifle bowl, place half of the cake, half of the pudding mixture. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate for 8 hours before serving.

Fall into Chocolate...

I absolutely adore these two cards... they are simply adorable and amusing as well. Sure, I am all for love but I am also all for chocolate! I mean honestly, it is near Valentine's day and my heart partially belongs to chocolate!

Black Bottom Cupcakes

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F. Line muffin tins with paper cups

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

* I first tried these cupcakes in college, my roommate's mom made them and I fell in love. She also has some great Valentine ideas!

As fond 0f these cupcakes as I am, I have a chocolate trifle planned instead...

Oatmeal Chocolate Chip Cookies

I didn't take a picture of the actual cookies made (because I ate them too fast) but here is a picture of the trio of ingredients that make these cookies DELICIOUS and HEALTHY (you know, the oats).

Oatmeal Chocolate Chip Cookies

3/4 c butter, softened

1 c packed brown sugar

1/2 c granulated sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon (optional)

2 eggs

1 tsp vanilla

1 1/2 c flour

2 c rolled oats

1/2 c chocolate chips

Preheat oven to 375 degrees.  In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, baking powder, baking soda, 1/4 tsp salt, and, if desired, cinnamon.  Beat until combined, scraping sides of bowl.  Beat in eggs and vanilla.  Beat in as much of the flour as you can.  Stir in remaining flour.  Stir in rolled oats.  Stir in chocolate chips.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.  Bake for 8 to 10 minutes or until edges are light brown.  Cool on cookie sheet for 1 minute.  Transfer to a wire rack and let cool.

*Recipe found in the Better Homes and Gardens Cook Book... I seriously LOVE this book!