When I think of Christmas, I think of going to the Murphy’s home on Christmas day and eating Kris’ amazing shortbread cookies. They disappear very quickly so you have to act fast! They are absolutely my favorite cookie ever! I asked Kris for her recipe and she was so kind to share it with me. You know how when someone bakes something for you it tastes better than when you make it yourself, well when I baked these cookies, I kept imagining Kris in her kitchen baking. When I took my first bite of the cookie, tears came to my eyes….yes! I got it! Kris’ shortbread cookies! My dream come true!
|Cut into bars. Don’t worry if they don’t look perfect when you cut them, they will bake just perfectly!|
- 2 sticks Land O Lakes salted butter
- 2 and ¼ cups flour
- 6 tablespoons of white granular sugar
- Let the butter soften in a bowl to room temp – not runny.
- Mix the dry ingredients with a fork and a knife.
- Keep “cutting” and cutting until you have pea sized balls and then use your hands gently to form it together in a big mass.
- Don’t play with it too much.
- Flour your working surface and lay it out on top. Roll it with a well floured rolling pin, or just flatten it with your hands to about ¾ inch high.
- Cut into 1” x2” pieces and lift them onto an ungreased cookie sheet with a spatula.
- Prick with a fork three or four times.
- Bake in a 325 oven until they start to brown up ( it will happen faster on the bottom, but a little brown is better than undercooked) watch them closely and use your nose!
- Lift them off with a spatula and let them cool on a hard surface.
|If you have a Kitchen Aid, it makes this recipe so easy, if not I always used a hand blender, keep beating until the ingredients are smooth.|
|I was so excited how high the cake rose, I took the pic in the oven, I know I am a spaz! But it really is the little things in life, but this is huge!! LOL!|
|Beautiful!! It does fall when it cools and when your kids slam the door! I still hear my Mom’s voice—don’t slam the door and don’t walk like an elephant!|
|Spray the pan before pressing crumbs on the bottom, I didn’t so some cake stuck even though it’s non- stick.|
|Hubs and I actually split this piece in half because he said it was too big! Ha-big baby-I could have eaten it by myself hands down!|
- 1½ cups Graham Cracker Crumbs ( 10 graham crackers, 1 full cracker sheet)
- 4 Tablespoons butter ( melted)
- (3)- 8 ounce packages Cream Cheese
- (1)- 14 ounces Sweetened Condensed Milk
- 4 eggs
- (1)- 8 ounces Sour Cream
- 1 Tablespoon Vanilla Extract
- 1 can cherry pie filling
- Preheat oven to 350 degrees F
- Spray your pan with PAM.
- Combine crumbs and butter, then press down on the bottom of a 9" spring form pan.
- In a Kitchen Aid, beat cream cheese until fluffy, add condensed milk, eggs, sour cream and vanilla. Mix until batter is nice and smooth.
- Pour into prepared spring form pan.
- Bake for 50 minutes.
- Let cool completely, add cherries on top.
- Serves 12-14 depending on how big the slices are!
I have linked up this yummy recipe to these fabulous blogs!
1 banana, frozen or fresh
1 cup vanilla fat-free yogurt
1 1/2 teaspoons flax seed meal, optional
2/3 cup frozen or fresh blueberries
- 1/2 cup orange juice or any flavor juice you prefer
- Cut banana into small pieces and place into the bowl of a blender. Add the juice, yogurt, and flax seed meal. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency. Pour into glass. Serve with whipped cream if desired.
Serves 1-2 depending on the size of glass that you are serving.
|Place on baking sheet to prevent dripping in the oven. Bake at 350 degrees F for 55 minutes or until a toothpick inserted in the center comes out clean.|
|This is an easy recipe that is moist and delicious. The cranberries are full of flavor and the clementines add the perfect zest in addition to the almonds crunchiness, great combination.|
- 2 cups flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup clementine juice ( about four clementines)
- 2 tablespoons vegetable oil
- 1 tablespoon grated clementine peel
- 1 egg well beaten
- 1 ½ cups cranberries
- ½ cup sliced dry toasted unsalted almonds
- Ingredients for glaze:
- ¼ cup confectioners sugar
- 3-4 teaspoons clementine juice
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 x 5 inch loaf pan.
- Mix together flour, sugar, baking powder, salt and baking soda.
- Stir in juice, oil, clementine peel and beaten egg.
- Mix until blended.
- Spread batter evenly in prepared loaf pan.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool on rack for 15 minutes.
- Remove from pan and let cool completely.
- Drizzle glaze over bread.
- Makes one loaf.
- Method for Glaze:
- Add juice 1 teaspoon at a time to sugar until a glaze consistency appears.
|The cookie dough spreads out a bit. Bake for 9 minutes. Let cool for 5 min then transfer to a cooling rack.|
|Show us your back Miss Cookie- gorgeous! These cookies are excellent, even if you are a fan of dark chocolate like me! Kids love them right out of the oven for that ooey- gooey chocolate yumminess.|
- 2 1/4 cups Flour
- 1/3 cups Hershey’s Baking Cocoa
- 1/3 cup Decaffeinated Espresso ground ( I used Jone’s Coffee Roasters)
- 1 teaspoon baking soda
- 1 cup salted butter ( 2 sticks room temperature)
- 3/4 cups sugar
- 2/3 cups brown sugar ( packed)
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup White Morsels Chocolate chips
- 1/3 cup Bittersweet chocolate chips
- 2 ounces 60% Bittersweet Chocolate Baking Bar ( chopped)
- 1/4 cup pecans ( chopped)
- Preheat oven to 350 degrees.
- In a small bowl mix flour, cocoa, espresso and baking soda. Set aside. In a large bowl or kitchen aid bowl, cream together butter, both sugars, and vanilla. Add one egg at a time until fully blended. On low speed add flour mixture. Add chocolates and nuts.
- Using a teaspoon place a heaping spoonful on an ungreased baking sheet or one covered with a Silpat. Bake for 9 minutes. Let cool for 5 minutes, then transfer to a cooling rack.Makes 4 dozen.
This post has been linked up to these wonderful blogs:
|It feels like it has been raining for days and when it rains, I bake. It feels like the right thing to do. The creative juices start flowing and the sweets appear. I have been watching the clouds noticing what the shapes look like, a dragon, a cat, a ship, a pie….|
|Use fresh or frozen blueberries for your pie. If you are using frozen, it is not necessary to defrost them completely.|
|Basic Pastry dough for a 9 inch two – crust pie. Four ingredients, flour, salt, shortening and water.|
|Cloudy Day pie deserves clouds on top. Beat an egg and brush the top, and bottom of the clouds so that they stay on the pie, brush the egg on to the whole pie.|
|Bake until pie is bubbling and crust is golden brown, about 60-70 minutes. Cover with foil if pie starts to get too brown.|
|This recipe was featured at Joy of Desserts! www.joyofdesserts.blogspot.com|
2 cups fresh or frozen blueberries
3 Tablespoons flour
1 cup sugar
1/8 teaspoon salt
1 tablespoon lemon juice
1 tablespoon butter
I’m sharing this post at these fabulous blogs!:
|Use a good quality chocolate such as Ghiradelli, it has a high oil content which makes it delicious.|
- 3 eggs ( seperated )
- 1 TBSP granulated sugar
- 1 cup cold heavy whipping cream, divided
- 6 oz Bittersweet chocolate
- 1 TBSP strong coffee
- In a bowl, whip heavy cream until peaks form, Set aside.
- Chop up chocolate.
- Add butter and chocolate to a bowl, place over a double boiler.
- Add coffee. Remove from stove to cool.
- Stir until blended.
- In a separate bowl whip egg whites until foamy, add sugar. Beat until peak forms.
- To cooled down chocolate mixture, add egg yolks, blend.
- Add ⅓ whipped cream to chocolate mixture, fold.
- Fold in half of egg whites to chocolate mixture, fold in rest of whipped cream, fold in rest of egg whites, gently fold. Pipe Mousse into a pretty glass, refrigerate until ready to serve.