Wednesday Six.... or seven.... maybe eight or ten...

C

cheezz

Well-known member
Got 2 freezer and 2 fridge cookie doughs baked.

Make yet another batch of fudge because I ate (uh, TESTED) too much of the last batch.

Made and baked yet another batch of pistachio shortbread.

Assembled the last of my turtles.

Made a praline filling for yet another cookie and got those baked up.

Wrestled the chex mix from hubby so there would still be some left for gifts.

Had to bar hubby (and the dog) from the kitchen vicinity as one was eating the cookies as fast as I could bake and the other was watching pitifully.

Put together 5 gift baskets full of goodies.

Managed to get the kitchen cleaned and dishes washed and hardly any powdered sugar on the floor!

Baskets:

Pistachio Shortbread Cookies

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/pistachioshortbreadcookie.jpg

Turtles

Tara's Peanut Candy

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/peanutcandy2.jpg

Fudge (2 kinds)

Raspberry Swirl Cookies

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/raspberryswirlcookies.jpg

Dipped Peanut Butter Cookies

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/dippedpbmeltaways.jpg

Louisiana Pecan Balls

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/louisianapecanballs.jpg

Walnut Shortbread Tassies

http://i56.photobucket.com/albums/g166/Finer_Kitchens/cheezz%20-%20desserts/walnutshortbreadtassies.jpg

Lemon Cake (Ina Garten's - FABulous)

Traditional Chex Mix

 
Gayle_MO - your TDF Chocolate Buttercream Fudge beat out Cook's Illustrated's by a landslide!!

I tried the 15-Minute Fudge in CI's January 2007 edition. It just doesn't have the soft creamy silkiness of yours. KUDOS!

 
I've had the pleasure of trying Gayle's Fudge, and I agree - it's amazingly silky smooth and creamy!

 
Ah, the pitiful watcher

Since we don't have a dog, my husband does both - watches pitifully until the goodies are cool enough to eat AND then eats the goodies as quickly as they are cool! Colleen

 
Awwwww, thanks! It's a good recipe to begin with then I tweaked it...lol (of course) smileys/smile.gif

Merry Christmas and Happy Holidays~!!!!

 
My husband stated that he sure would love some peanut brittle....

So I have a surprise for him when he walks in tonight.

He's quite happy to wait happily until I'm finished - I leave a good amount of fudge in the pan for him to eat with a spatula. smileys/smile.gif

All this talk of CANDY just MADE me buy more chocolate, butter, nuts and sugar today! Good grief! smileys/smile.gif

I have 2 batches each of buttercream, peanut brittle and caramel to make tonight. (1.5 sized batches of the last two) I'm packing up a care package for my daughter who moved to San Diego and will mail tomorrow. (they can't come home until January)

Hope I don't gain a lot of weight back!!! smileys/smile.gif

 
Thanks, Cheezz....but not too good. Didn't make cookies because I know I couldn't resist them! LOL

Katelyn does bake cookies! I don't feel bad.
I found out after I got the box all packed that Brad doesn't LIKE Peanut Brittle! LOL What man doesn't like peanut brittle???? smileys/smile.gif

I took it out and now have some to bag up for gifts. smileys/smile.gif

 
YOUR PHOTOS ARE KILLING ME!!!! OH, my goodness!!! I WANT COOKIES!! smileys/smile.gif

You are amazing!!!!!!!!!!

I am going to have to stop opening the emails from PhotoBucket updates!

My stomach is growling! haha

Seriously.

I hate dieting! smileys/smile.gif

 
Ha!! Cute! smileys/smile.gif Wish I could believe you. Wouldn't that be wonderful!!!! smileys/wink.gif

 
REC: Raspberry Swirl Cookies (posted by GailNJ)

Raspberry Swirl Cookies
Makes 3-1/2 dozen

1/2 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt

Raspberry filling:
1/2 cup raspberry jam
1/2 cup flaked coconut (I used sweetened)
1/4 cup finely chopped walnuts

Cream butter; gradually add sugar, beating well at medium speed. Add egg and vanilla; beat well. Combine flour, baking powder and salt; add to creamed mixture, beating well. Shape dough into a ball; wrap in plastic wrap, and chill 2 hours.
On floured wax paper, roll dough to a 12x9 inch rectangle. Spread raspberry filling evenly to within 1/2 inch of edges. Carefully roll dough, jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch
side seam to seal. (leave ends open) Wrap dough in plastic wrap. Chill 1 hour or until dough is firm. (at this point I freeze it until needed).

Unwrap dough from plastic wrap and cut into 1/4 inch slices. Place 2 inches apart on greased cookie sheets. Bake at 375 for 8-10 minutes or just until cookies begin to brown around edges. Cool on wire racks.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/raspberryswirlcookies.jpg

 
REC: Pistachio Shortbread (from King Arthur Flour)

Pistachio Shortbread

These crunchy, pistachio-topped cookies are a lovely, pastel shade of green - perfect for your "green theme" gathering, or St. Pat's Day, of course.

1 cup unsalted butter, at cool room temperature
1 box (3.4 ounces) instant pistachio pudding mix, Jell-O preferred for best color
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon pistachio flavor, optional
2 cups King Arthur Unbleached All-Purpose Flour
2/3 cup shelled, finely chopped pistachio nuts, optional (I used roasted salted... and cut down on salt above)

Directions

1) Preheat the oven to 300°F. Lightly grease two round 8" or 9" cake pans (I found 9" worked best). If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.

2) In a medium-sized bowl, beat together the butter, pistachio pudding mix, sugar, salt, and pistachio flavor, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.

3) Divide the dough in half. Press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin. (you can also make this into cookies by rolling to 1/4" thick and cutting as desired - bake 30 min.)

4) Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Divide the chopped pistachios between the two pans, spreading them evenly and gently pressing them down onto the surface of the dough.

5) Bake the shortbread until it's a deep golden brown around the edges, about 35 to 40 minutes.

6) Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface.

7) Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.

Yield: 24 shortbread wedges (or 44 3x1.5" cookies)


Tips from our bakers (I disagree... 9" baked faster and crisper - 8" needed more time. cheezz)

What's the difference between baking these shortbreads in an 8" pan, vs. a 9" pan? About 1/8" in height. Surprisingly, they bake in the same amount of time; and you really don't need to increase the amount of nuts on the top of the 9", vs. the 8". The 8" pan will yield just slightly smaller, slightly taller, slightly softer shortbreads.


Link: http://www.kingarthurflour.com/recipes/pistachio-shortbread-recipe

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/pistachioshortbreadcookie.jpg

 
REC: Tara's Peanut Candy

2 lbs. white chocolate chunks or chips
2 cups peanut butter
2 cups mini marshmallows
2 cups salted peanuts
2 cups Rice Krispies cereal

Over simmering water in a glass or metal bowl, melt the white chocolate and peanut butter together. Stir in marshmallows and stir until almost completely melted. Remove from heat and fold in peanuts and cereal.

Drop by spoonfuls onto waxed paper. Makes about 6 dozen depending on how large you make them.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/peanutcandy2.jpg

 
REC: Dipped Peanut Butter Cookies

These bite-sized peanut butter cookies will melt in your mouth. Peanut chunks and miniature chocolate chips give added flavor and texture while the chocolate dip makes them look professional. Since they hold their shape well and can be stored at room temperature for more than a month, they are a perfect choice to ship as gifts from the kitchen.

cheezz notes: these are perfect to make and freeze ahead - I roll them into balls, freeze on cookie sheets then into a ziploc bag to bake as needed - add 2 extra minutes to baking time)

1 cup flour
1/2 cup corn starch
3/4 cup confectioners' sugar
3/4 cup (1-1/2 sticks) butter, cut into cubes
1/2 cup super chunky peanut butter
1 teaspoon pure vanilla extract
1/2 cup miniature chocolate chips

Chocolate Dip (note: I use the Merckens melting chips instead of this):
4 ounces semi-sweet chocolate bar, at room temperature, broken into small chunks
1 ounce paraffin (such as Gulf Wax)

Preparation:
Line cookie sheets with parchment paper or Silpat baking pad.

In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.

In a large bowl, cream butter, peanut butter, and vanilla extract until smooth. Add flour mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. Scrape batter from beaters, and mix in chocolate chips with a large spoon.

Refrigerate dough for 1 hour to firm up. When ready to bake, preheat oven to 350 degrees F.

Roll dough into 1-inch balls. Place 1-1/2 inches apart on lined baking sheet (can freeze at this point), and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Cool on racks.

Chocolate Dip:
Place paraffin in a glass measuring cup and slowly melt it in the microwave. Add semisweet chocolate chunks and cook on high power 15 seconds at a time, stirring each time, until chocolate is melted and thoroughly combined with the paraffin.

Dip each peanut butter meltaway cookie halfway into chocolate, shake off excess chocolate, and place on trays lined with waxed paper or Silpats to set. If chocolate begins to get too thick, carefully re-warm. You can refrigerate for an hour to set chocolate, if you wish.

Yield: about 4 dozen cookies

http://homecooking.about.com/od/dessertrecipes/r/blcookie101.htm?p=1

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/dippedpbmeltaways.jpg

 
REC: Louisiana Pecan Balls (Sunset Magazine 2001)

Louisiana Pecan Balls
Heather Allen, Aptos, CA

Makes about 40 cookies

1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.

2. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.

3. Shape dough into 3/4" balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets. (Don’t make them too big as they puff up when baking) - NOTE: you can freeze them at this point and pop into a ziploc bag - that way you can bake as many as you need at a time... add 2 minutes to baking time).

4. Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.

5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/louisianapecanballs.jpg

 
REC: Walnut Praline Shortbread (aka tassies) - from the L.A. Times Culinary SOS Column

Walnut Praline Shortbread
(adapted from the Mountain Restaurant recipe)

Total time: 35 minutes, plus chilling

Servings: About 3 dozen cookies

This recipe requires the use of a food processor and mini-muffin pans (the muffin molds should be about 1 3/4 inches in diameter at the base).

Praline:

2 tablespoons light brown sugar
2 tablespoons granulated sugar
2 tablespoons butter
1/4 cup honey
1/4 cup heavy cream

In a small, heavy-bottom saucepan over medium-high heat, combine the brown sugar, sugar, butter and honey. Stir until the mixture comes to a boil, then whisk constantly for 3 minutes. Remove from heat, cool for 1 minute, then slowly whisk in the cream. This makes about one-half cup praline base. (you can make this a couple days ahead if need be)

Shortbread and assembly:

2 cups (8.5 ounces) flour
2 cups (7.3 ounces) walnuts
1/2 teaspoon plus 1/8 teaspoon salt
1/4 cup (1.2 ounces) cornstarch
3/4 cup (1 1/2 sticks) butter, softened, plus extra for buttering the pans***
NOTE: this would NOT stick together for me so I used a total 1 cup butter and it came out perfect. cheezz)
1 cup plus 2 teaspoons (7.7 ounces) sugar
Praline base
1/4 cup finely chopped walnuts

1. In the bowl of a food processor, blend together the flour, walnuts, salt and cornstarch until finely ground and fully combined.

2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat the butter and sugar until combined and just fluffy.

3. Fold the dry ingredients into the butter mixture until completely combined.

4. Halve the mixture and roll each half into a log about 1 3/4 inches thick (the diameter of the log should match the diameter of the base of the mini-muffin molds). Roll the logs tightly in plastic wrap or parchment paper and refrigerate until chilled and solid, at least 1 hour.

5. Heat the oven to 375 degrees and grease the mini-muffin pans. Unwrap 1 log at a time and cut crosswise into about one-third inch coins. Place each coin in a greased mini-muffin mold, and repeat until all of the molds are filled. If you haven't yet used all of the dough, chill the remaining dough until ready to cut.

6. Using a half-teaspoon spoon measure, make an indentation in each shortbread coin. Fill each shortbread coin with one-half teaspoon of the praline base, then sprinkle over some of the chopped walnuts.

7. Bake each tray until the shortbread is set and golden brown, about 10 to 15 minutes. Remove and cool slightly before unmolding. Repeat with the remaining dough.

Each of 36 cookies: 152 calories; 2 grams protein; 16 grams carbohydrates; 1 gram fiber; 9 grams fat; 4 grams saturated fat; 14 mg. cholesterol; 9 grams sugar; 42 mg. sodium.

http://articles.latimes.com/2010/jul/08/food/la-fo-sos-20100708

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20-%20desserts/walnutshortbreadtassies.jpg

 
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