Posts tagged ‘cookies’
The Message Said – Bring Cookies
(From the Dessert Collection at emealsforyou.com)
Teresa's Oatmeal Cookies
Just before I left for my very brief trip to NJ a couple of weeks ago I got a message from my brother-in-law to bring some “finger food” desserts for a family gathering. I don’t know about you but I would prefer larger desserts as they take less time and effort to make. Biting the bullet I decided on some very good brownies, chocolate macaroon jam tarts, some individual fruit tarts and at the last minute some of these cookies.
They are called Teresa’s Oatmeal Cookies, named for a friend and fellow cook, who gave me the recipe. These are without a doubt the best oatmeal cookies you will ever try. Very easy to make and the best part is they travel well; unlike my individual tarts that arrived in NJ looking more like individual tartlets. Make these, stand back and watch them disappear.
Teresa’s Oatmeal Raisin Cookies
| Complexity: | Medium |
| Serves: | 8 |
| Category: | Dessert |
| Meal: | Dad’s in charge???? (Share-a-Meal Plans) |
| 3 | large | egg |
| 1 | cup | raisins |
| 1 | tsp | vanilla |
| 16 | Tb | butter, salted |
| 1 | cup | sugar, brown |
| 1 | cup | sugar, granulated |
| 2.5 | cup | flour, all-purpose |
| 1 | tsp | salt, table |
| 1 | tsp | cinnamon. ground |
| 2 | tsp | baking soda |
| 2 | cup | oats, old-fashioned rolled |
Preheat oven to 350 degrees. Combine beaten eggs, raisins, and vanilla and cover with plastic wrap. Let stand for one hour. Cream together room temperature butter and both sugars. Add flour, salt, cinnamon, and soda to sugar mixture and mix well. Blend in egg-raisin mixture and oatmeal. Dough will be stiff. Drop a heaping tablespoons onto ungreased cookie sheets and bake for 10 to 12 minutes or until lightly browned.
Delicious: Soaking of the raisins is the secret!
More of Teresa’s and my recipes at emealsforyou.com.
Recipe of the Week – Brownies
From the Cooking for the Kids Collection at emealsforyou.com
Teresa's Brownie
I am not a big fan of brownies. To me they are like a long car ride to see the leaves change; okay once in a while but not on a steady diet. But when that once in a while hits, these brownies, named after my original partner on the website, emealsforyou.com more than hit the spot. As you can see we put them on the Cooking for the Kids recipe collection on the site mainly because brownies are for kids. So why not be a kid for a day and bake some brownies.
Teresa’s Brownies
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Cooking for the Kids |
| Meal: | other (General) |
| 4 | oz | chocolate, semi-sweet bits |
| 0.75 | cup | butter, unsalted |
| 2 | cup | sugar, granulated |
| 4 | large | egg |
| 1 | tsp | vanilla |
| 1 | cup | flour, all-purpose |
| 1 | cup | walnuts, chopped |
| 0.125 | tsp | salt, kosher |
Melt butter and chocolate. Stir in sugar, eggs, and vanilla. Mix, add flour and walnuts, stir until blended. Pour into a 13 X 9 greased baking pan. Bake at 350 degrees until done; 30 to 35 minutes.
More great recipes for the kids and beyond at emealsforyou.com.
Recipe of the Week – Biscotti
From the Dessert Category at emealsforyou.com.
Biscotti
Colds and the flu have wrecked our attempts at weight loss; well these and the football playoffs, Super Bowl and maybe Valentine’s Day. Tough as it is to lose weight once you start down the path of small indulgences it is doubly tough to get back on the weight loss bandwagon. A good way to ease into watching your weight again is to allow yourself an occasional treat. This may sound counter intuitive but really when you are “jonesing” for a hot fudge sundae a single miniature snickers bar may take the edge off. With this in mind I offer up the biscotti; crunchy, a little sweet, a little nutty, the perfect snack for those of us who are dreading the fashion challenge that is called Spring.
Try these, as Julia would say, “in moderation”. Bet you can eat only one.
Biscotti
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Dessert |
| Meal: | Party Dessert Tray (Theme Meal Plans) |
| 0.75 | cup | almonds, whole |
| 0.66 | cup | sugar, white |
| 2 | large | egg |
| 1 | tsp | vanilla |
| 0.75 | tsp | baking powder |
| 1.75 | cup | flour |
| 0.125 | tsp | salt, kosher |
| 4 | oz | chocolate, semi-sweet bits |
Pre-heat oven to 350 degrees. Lightly toast almonds on cookie sheet in oven for 8 minutes. Beat eggs and sugar together until pale and thick (5 minutes). Add in vanilla and mix quickly. Mix flour, baking powder and salt in a separate bowl; add to egg mixture and blend. Fold in nuts and chocolate bits. Place dough on a cookie sheet covered with parchment paper; wet hands and shape dough into a log 3” X 12”. Bake in oven until lightly brown about 25-30 minutes. Remove from oven; let cool. Cut biscotti on a diagonal into ½” wide strips, place cut side down back on parchment papered sheet and bake 10 minutes, turn over and bake 10 more minutes.
Look for more ideas for fitting into that bathing suit at emealsforyou.com.
Recipe of the Week – Cookie Dough Pizza
From the Dessert Category at emealsforyou.com.
- Fruit Pizza
At least I am consistent. With snow flying all over the plus I decided it was time to make my mother’s butter cookies for the holidays. I knew I had written about them before and checked the date and sure enough 1 year and 1 day later here I was rolling out the dough. (see Cookies Past and Present – A Look Back) As stated back then the recipe makes soooo many cookies that I lose interest about halfway through. This year I decided I had had enough; with about 8 dozen made, I decided to make a tart or fruit pizza with the remainder of the dough. This involves simply rolling out the dough and then putting it in a tart pan and baking for about 15 minutes until golden. The topping is really easy and you may use any fruit you have around or even frozen. I show it here with berries but I have made it with kiwi, bananas or even peaches and blueberries.
PS – don’t try to toss this pizza dough over your head.
Fruit Pizza
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | N/A |
| 1/2 | recipe | My Mom’s Butter Cookies |
| 8 | oz | cream cheese |
| 0.5 | cup | sugar, white |
| 1 | tsp | vanilla |
| 3 | cups | mixed fruit |
| 1 | Tb | apricot jam |
| 1 | Tb | sugar, powdered |
Prepare tart shell according to the recipe. Mix cream cheese, sugar and vanilla in a bowl until smooth; spread evenly over cooled tart shell. Arrange fruit on top of cream cheese mixture. Heat jam in microwave until spreadable. Spread jam over top of fruit. Sprinkle the powdered sugar over the top and serve.
Find the recipe for these and many more at emealsforyou.com. For the cookie dough recipe click here
Cookies Past and Present – A Look Back
My Mom's Sugar Cookies
It was about this time of the year, growing up in New Jersey, that my mother would make her buttery, sugar cookies. She had a can in the basement that held about 3 gallons, don’t know how many dozens that translates into, of these freshly cooked, crisp cookies. The patina on the can reflected all the years it was pushed into use to keep the cookies fresh throughout the Christmas season.
I found her recipe the other day and thought I would make some for the kids and the kids’ kids. I cut the recipe in half and still found that I really don’t have the patience to mix, roll, cut and bake all the cookies the recipe made. I don’t know how she stood there all day and rolled the cookies out and baked them. She must have made about 4 recipes to fill that old can.
I am glad I made them. For a short while my kitchen smelled just like hers a long, long time ago.
Find the recipe for these and many more at emealsforyou.com.
Recipe of the Week – De-constructed Hazelnut Cheesecake
I made this for the dinner party last week; I wanted something special but that wasn’t hard or long-winded in its preparation. It takes a couple of easy recipes and combines… them adding some berries along the way. Apparently it was a hit as 7 out of the 9 people chose this over the baked pear with blue cheese fondant. Okay, reading that last line sounds a little uppity but really both desserts are easily made and served. The point being that something can look great, taste great and still require only as much work as making chocolate chip cookies and your guests will appreciate it more.
To prepare this dessert start by making half of the cheesecake recipe found on emealsforyou.com; just change the serving number to 6 on the sidebar. Take the cheesecake out of the oven just when the cheesecake is set but has not started to brown. Next make the hazelnut tuilles. All can be refrigerated or even frozen prior to the day you will serve them. Mix some berries in a bowl with a little sugar and set aside.
To assemble: place a dab of the cheesecake on a plate, place one hazelnut tuilles on top of the dab. Now with a melon baller or just a small spoon scoop out 3 small round balls of the cheesecake and place on the tuille, spoon a small amount of the berries over the cheesecake balls. Repeat for the next level and finish with a tuille. Spoon any berries leftover onto the plate.
Cheesecake
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Dessert |
| Meal: | other (General) |
| 24 | oz | cream cheese |
| 4 | large | egg |
| 2 | large | egg, whites |
| 1 | cup | sugar, white |
| 1 | tsp | vanilla |
Have everything at room temperature. Mix together until very smooth. Pour into a springform pan, place on cookie sheet and bake at 350 degrees for 1 hour. Turn off oven and let cheesecake sit ( in oven) for 1 hour. This is best if made the day before and refrigerated over night.
Recipe of the Week – Teresa’s Oatmeal Raisin Cookies
(From the Dessert Collection at emealsforyou.com)
Teresa's Oatmeal Raisin Cookies
Chef Teresa sends us this wonderful, and I do mean wonderful, cookie recipe. Now I must be upfront with you and say that I really didn’t like oatmeal cookies before I tried one of these. We were doing a demo of our website at a local Learning Center, each of us brought a couple of things for the moms and dads to try. Teresa showed up with several dishes, among them these cookies. As I said, oatmeal cookies were not my favorites, but Teresa prevailed and I tried one, then another; then Teresa had to move them away from me to protect some for the guests.
These cookies are great at getting your kids to eat oatmeal. It is an easy transition from these sweet, chewy cookies, that they will love, to eating a good hot bowl of oatmeal in the morning. Make a batch and see how fast they disappear. The secret, just like the recipe says, is soaking the raisins before putting them in the batter…
Teresa’s Oatmeal Raisin Cookies
| Complexity: | Medium |
| Serves: | 8 |
| Category: | Dessert |
| Meal: | Dad’s in charge???? (Share-a-Meal Plans) |
| 3 | large | egg |
| 1 | cup | raisins |
| 1 | tsp | vanilla |
| 16 | Tb | butter, salted |
| 1 | cup | sugar, brown |
| 1 | cup | sugar, white |
| 2.5 | cup | flour, all-purpose |
| 1 | tsp | salt, table |
| 1 | tsp | cinnamon. ground |
| 2 | tsp | baking soda |
| 2 | cup | Quaker Oats, old-fashioned rolled |
Preheat oven to 350 degrees. Combine beaten eggs, raisins, and vanilla and cover with plastic wrap. Let stand for one hour. Cream together room temperature butter and both sugars. Add flour, salt, cinnamon, and soda to sugar mixture and mix well. Blend in egg-raisin mixture and oatmeal. Dough will be stiff. Drop a heaping tablespoons onto ungreased cookie sheets and bake for 10 to 12 minutes or until lightly browned.
Delicious: Soaking of the raisins is the secret!
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