Apricot Orange Chocolate Chip Cookies

So, there I was, munching away on dried apricots, when it hit me!  The flavors for my next cookie! Chocolate and apricot are a match made in heaven. So is orange and chocolate. So why not incorporate them into a delicious chewy cookies with little chewy chunks of goodness. 

The base of this recipe came from Pinterest.  I knew I wanted this to be a chewy cookie.  I also knew that I'd be using chocolate chips, so the base of this cookie is a yummy chocolate chip cookie that I found and have made once before.  Then it was just a matter of adding in the other flavors I wanted. 

I was able to control myself long enough to wait until they cooled out of the oven.  This is needed in order to achieve optimal chewiness. Mission accomplished!  Perfectly chewy, large, full of flavor.  The orange flavor is not too strong but pairs well with the apricots and the chocolate chips.  The small chunks of apricots are a wonderful addition.  I'm in love with this cookie.  

Apricot Orange Chocolate Chip Cookies

Modified from Host The Toast

Ingredients

• 2 cups + 2 Tbsp all-purpose flour
• 1 tsp baking soda
• 2 tsp cornstarch
• 1/2 tsp salt
• zest of 1 orange
• 1 1/2 sticks unsalted butter, melted and cooled
• 1 cup brown sugar, lightly packed
• 1/2 cup granulated sugar
• 2 whole eggs
• 2 tsp orange juice
• 3/4 cup mini semi-sweet chocolate chips
• 3/4 cup dried apricots, finely diced

Cooking Directions

1. In a medium sized bowl, add the flour, baking soda, cornstarch, orange zest and salt. Whisk together and set aside.
2. In the bowl of your stand mixer, add the sugars and cooled butter and beat for 1 minute.
3. Add in the eggs, one at a time, and the orange juice. Mix.
4. Slowly add the dry ingredients in and mix until combined.
5. Add in the chocolate chips and apricot pieces and stir until combined. Refrigerate for at least 30 minutes.
6. Let your oven preheat to 325º
7. Line two cookie sheets with parchment paper
8. Scoop out 1/4 cup of dough and place on a cookie sheet. Leave room for them to spread out while cooking
9. Bake for 12-18 minutes, rotating once halfway through. Remove when the edges are golden brown
10. Let sit on the cookie sheet for about 5 minutes before removing to a wire rack

Pink Lady

A little while ago my friend came over to my house and made me this fantastic drink, which was created by another friend of hers, at NewEnglandLiving.org. This is such a pretty drink, a very soft pink color, yet packs a punch.  So smooth going down, then you try to stand up and look out!

New England Living does a cocktail Friday each week so please check out her website below for beautiful pictures of New England and fantastic drinks on Friday.

This drink is easy to make, just throw it all together and shake it up with some ice so it's nice and cold.  Perfect for Valentines Day or a girls night out!

Pink Lady

Recipe from New England Living

Ingredients

• 1 1/2 oz gin
• 1 oz. applejack
• 1 oz. heavy cream
• 1/2 oz. simple syrup
• 1/2 oz. grenadine
• splash of fresh lime juice

Cooking Directions

1. Pour all the ingredients into a shaker filled with ice and shake.

Marbled Cheesecake Hearts

Are you ready for Valentines Day? Yea, me either.  Well, at least dessert is done. 

This is one of those recipes that anyone can do.  Really.  Even if you're not a "baker".  It's not difficult, if you can run a mixer you can make this.

As you can see, my marbling didn't turn out great but the taste is exceptional.  Your loved one won't care that the marbling isn't exactly right. The taste will win him/her over. The bottom is a delicious chocolate cookie crust.  The filling is a mixture of vanilla and chocolate cheesecake.  You bake it in one large baking pan and then cut them into whatever shape you want.

Feel free to drizzle or top with whatever you like!  Easy!

Happy Valentines Day to you and yours.

Marbled Cheesecake Hearts

Recipe from Eagle Brand

Ingredients

• 2 cups finely crushed chocolate creme-filled cookies (Oreo's for example)
• 3 Tbsp butter or margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 - 14 oz can sweetened condensed milk
• 3 whole eggs
• 2 tsp vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted

Cooking Directions

1. Preheat the oven to 300º
2. Line a 9x13 inch dish with foil and set aside.
3. Mix the cookie crumbs and the butter and press into the prepared dish. 
4. In the bowl of your stand mixer, or using a hand held mixer, beat the cream cheese until fluffy. 
5. Add the sweetened condensed milk and beat until smooth. Add the eggs and vanilla and beat until smooth. 
6. Pour half the batter over the prepared crust and smooth out so it's even. 
7. Add the melted chocolate into the remaining half of cream cheese mixture and then spoon over the vanilla mixture that is on the dish. Use a knife to make a marbled design. 
8. Bake 45 to 50 minutes or until set. Cool.  Chill for at least 1 hour. 
9. When cold, use the foil to lift the cheesecake out of the dish. Use a heart shaped cookie cutter, or any shape to prefer to cut out shapes. You can also just cut into bars or use a template made of wax paper to create shapes. Once cut, refrigerate until ready to eat. 

Monster Cookies

You're looking at the cookie that my daughter and I decided to make for my gramma.  She doesn't cook anymore and she has a huge sweet tooth (like yours truly) so we decided it would be fun to send her some cookies. My gramma's appetite isn't what it used to be anymore so I realize that cookies aren't the healthiest thing in the world but I felt slightly better about it being full of oatmeal.  That way it's practically health food.  Right? 

Well maybe not. 

These were fun to make.  I used the pink, white and red M&M's because it's almost Valentines day but you could use any of the colors you want to fit any upcoming holiday.  You basically just put all the ingredients in a large bowl and combine them and then scoop them onto a cookie sheet.  No need to dirty your stand mixer unless you want to. 

The original recipe is doubled from the one below, but this recipe below makes PLENTY!   This made 63 cookies. 

Monster Cookies

Recipe from 365 Days of Slow Cooking

Ingredients

• 1 stick unsalted butter, at room temperature
• 1 cup + 2 Tbsp brown sugar
• 1 cup granulated sugar
• 3 whole eggs
• 3/4 tsp vanilla extract
• 3/4 tsp Karo syrup
• 1/4 tsp salt
• 2 tsp baking soda
• 1 1/2 cups peanut butter
• 4 1/2 cups quick oats
• 12 oz semisweet chocolate chips (because I was too lazy to only do 1/2 a bag)
• 12 oz M&M's (Same reason as above)

Cooking Directions

1. Preheat the oven to 350º
2. Line 2 cookie sheets with parchment paper
3. In a large bowl combine the butter and sugars and combine, then add the remaining ingredients and mix thoroughly.
4. Drop the dough by spoonful or cookie scoop onto the prepared cookie sheets. The cookies don't spread out so they will pretty much stay in the same shape that they are placed on the cookie sheet. If you want a flatter cookie you will need to use the bottom of a glass to flatten them before baking.
5. Bake for 9-11 minutes. Do not over bake.

Valentines Day Gifts

My daughter and I decided to make her class and teachers some Valentines day gifts.  I thought you might like to see how we did it.

First cut out your desired shape.  I used a cookie cutter and traced a heart shape on a plain piece of paper, then cut it out and taped it onto the cup.

Use the tip of the pen to lightly tap the desired colors. This markers dries quickly so if you make a mistake you only have a minute to fix it. Remove the template and let dry.

The finished product. We made three and on the back we wrote each of the teachers names.  One cup was for my gramma.

For the gift bags.  Just print the template here. Cut them out and then place them inside a gift bag.  Fill the bag with as many fish as you want and then close and give away to the class.

We also filled the cups with M&M's and the remaining Swedish Fish with a little note attached to the handle for each teacher.

Things you will need:

1. Ceramic marker.  I got mine from Michaels and they are called DecoColor. 
2. Ceramic mugs, plates or whatever you want to decorate. 
3. gift bags - clear or mostly clear (found at Wal-Mart in the party supply section near the cake decorating stuff)
4. Swedish fish OR Goldfish crackers
5. Color printer

Chocolate Valentine's Cakes

These little hearts are a result of my daughter's preschool having a Valentine's Day party today.  I was given free range to make something special for them.  My husband helped me come up with this little dessert. My daughter helped me put them together so it was a family project last night and I think they turned out so cute. 

I made a sheet cake from Pioneer Woman.  She dubs it the best sheet cake and I whole heartily agree. So moist and tender with a wonderful chocolate flavor that won't overpower.  I'll be making this one again soon.  Plus, I usually make sheet cakes in my 9x13 inch casserole dish but this one was made in a jelly roll pan and I loved it!

I cut hearts in the cooled cake with a cookie cutter.  Then I piped frosting around the edge (of the bottom side of the cake) filled it in with strawberry jam and sandwiched it with another cake. 

Then sprinkles around the edge. 

I made some with strawberry jam and some with all frosting.  Then I made some that weren't a sandwich at all and instead were just a little heart shaped cake with frosting on top. My daughter loved the one's that weren't a sandwich and were just cake and frosting.

I didn't change anything about the two recipes I used so I'll just link you to them.  Nobody can beat The Pioneer Woman's photography so why even try.

Happy Valentines Day....tomorrow.  We're celebrating today because my hubs will be out of town tomorrow.  It's confusing.

The Best Chocolate Sheet Cake. Ever. 

Decorator Frosting

Lofthouse Style Soft Sugar Cookies

Yet another Valentines Day recipe that I'm really late posting, I know.  I'm sorry.  Here's another way to look at this, sugar cookies can be cut into any shape so just imagine I cut mine into four leaf clovers and frosted them green. There.  Now I'm not late.

I invited some friends over for a little dinner one night and decided our kids might have a blast cutting these out and frosting them.  Boy was that true.  There were cookies cut into every shape imaginable (considering they only had a heart cutter to work with) and then they played while we baked them.  I shoved the first batch into the freezer in an attempt to cool them off so they could frost and decorate them and then let them go to town with sprinkles, frosting, these little sugar ball things.  It was so much fun watching them (less fun cleaning up after them) but still, totally worth it!

I know this might come as a surprise to you but I love cookies.  I'm sort of picky about them however.  I'm not a huge fan of crunchy cookies, you won't see me eating half a bag of thin mints or gingersnaps. I like soft and or chewy cookies best and these fall into the "soft" category.  Lovely vanilla flavor, thick and delicious topped with buttercream frosting. 

Make some of these with your little kiddo's this weekend.


Lofthouse Style Soft Sugar Cookies
Recipe found on "Two Peas and Their Pod" here

For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

Food coloring and sprinkles optional.

Combine the flour, baking soda, baking powder and salt in a large bowl and set aside.

Use your stand mixer bowl to add the butter and sugar.  Mix on medium speed until light and fluffy.  Add the eggs one at a time, processing after each addition. Add the vanilla and sour cream and mix until blended.

Add the dry ingredients a little at a time until well mixed.  Divide the dough into two even pieces and form into a square.  Wrap in plastic wrap and refrigerate for at least two hours.

Preheat your oven to 425 degrees.  Line two cookie sheets with parchment paper.

Pull one square of dough out of the refrigerator, flour your work surface and rolling pin and begin to roll out to 1/4 inch thickness. Use cookie cutters to cut into desired shapes.  Place the cut pieces on the prepared cookie sheets and bake for about 7 minutes.  The cookies will maintain a light color in the middle but will get slightly golden around the edges. Transfer to a wire rack to cool.

Once completely cool you can begin frosting.

For the frosting:
Mix the butter and vanilla and powdered sugar at low speed until combined.  Add the salt and heavy cream and mix until smooth.  If you're using food coloring add it now.

Dinner Club - Theme Valentines Day

I was the host of the latest Dinner Club in our neighborhood and I KNOW I'm late posting about something for Valentines Day but on the other hand I'm really early for next year, right? I made the chocolate covered strawberries you see above and the Salisbury Steak that I had posted back in August of 2011 here.  I think that people brought some of the most delicious items to this months Dinner Club.  I haven't received all of the recipes from that night but I still wanted to get this post out there before we're out of February for good. I'll get recipes soon (I hope)

 

 Lynn brought a totally delicious salad, homemade balsamic vinaigrette and garlic bread!

Garlic bread:  

2 sticks of butter at room temp., 3 cloves of garlic pressed, 2 teaspoos of oregano, 2 teaspoos of fresh parley chopped, 1 LARGE loaf of Italian bread.  mix all herbs in the butter until combined, add salt and pepper to taste.  split the load of bread in half, butter both sides, put the bread on a baking sheet and cook  in a preheated oven @400 degrees until golden brown and crisp around edges.  Take out of the oven, put top back on the bottom, of the load, slice and serve.

GREENS WITH BALSAMIC DRESSING: Any type of salad greens, pepperoni slices, Asiago cheese either cut into small pieces or shaved.

Balsamic Dressing:
1/3 cup Balsamic Vinegar
3/4 cup E xtra Virgin Olive Oil
2 cloves pressed garlic
1 Tbsp brown sugar

Combine the vinegar, sugar, garlic and then whisk in the olive oil very slowly until combined. Put in a glass jar with a lid. Shake before serving.

 

Uncle Arnold's Macaroni and Cheese Casserole

 

8oz elbow macaroni

1 small onion, grated (I chop it)

1 chipotle pepper in Adobo Sauce (original recipe calls for 1 2oz. jar of pimiento)

3 Tbs. Melted butter

1 can cream of mushroom sauce (undiluted

4c Shredded Cheddar cheese

1c Mayonnaise

1c Ritz Cracker crumbs

Cook and drain macaroni. Combine macaroni w/soup, onion, cheese, Chipotle pepper (or pimiento) and mayo. Pour into a greased 9x13 glass baking dish. Combine butter and cracker crumbs, sprinkle on top. Bake 350 for 30 minutes.

Pasta Salad brought by Lisa F. She said she pretty much just looked for things she had on hand and added them here.  It was yummy!  

Mushroom Risotto brought by Shannon.  Shannon didn't really follow a recipe for this one but she did tell me that she added leeks and heavy cream.  I'll see if she can pass along a list of ingredients and a rough estimate of measurements. 

Chicken and Sausage Saute was brought by Melissa Y. and was a hit with all of us.  This recipe adapted from  Heart & Soul, The Junior League of Memphis, Inc., Memphis, Tenn.

6 chicken breast halves, skinned and boned.  About 1 1/2 pounds

salt and pepper

1/2 Cup all-purpose flour

2 Tbsp olive oil

1 pound sweet Italian sausage links

1 Tbsp butter or margarine

1/4 tsp crushed red pepper

1/2 cup chicken broth

2 large garlic cloves, minced

1 tsp dried oregano, crushed

1 tsp dried basil, crushed

1 Tbsp chopped parsley

Cut the chicken into bite sized strips.  Sprinkle with salt and pepper.  Roll the chicken in the flour to coat and set aside. 

In a large skillet, heat the oil over medium high heat. add the sausage links and cook until browned.  Set aside. Drain the oil from the pan reserving 1 Tbsp. 

Add butter and crushed red pepper to the reserved drippings in the skillet. Add the chicken and cook for about two minutes.  Cut the sausage into 1/4 thick slices.  Add the sausage, chicken broth, roasted red peppers, garlic, oregano and basil to the skillet.  Heat to boiling; reduce heat for 20 minutes.  Sprinkle with parsley.

Pimento and Jalapeño dip and Chocolate Dipped Marshmallows provided by Wendy.

Chocolate Dipped Strawberries

So, Valentines Day huh? Have you started thinking about what you're going to do or is it just another day for you? I happen to really like Valentines Day.  It could be that I love pink and red.  It could be that I love chocolate.  It could be that I'll use any excuse to celebrate.  Having said all that, I recently had a Valentines Day themed Dinner Club at my house (to be shared soon) and I needed something yummy and easy to make in the short period of time that I had from getting home from work at 5:45ish and having guests arrive at 6:30.  Enter - Chocolate Dipped Strawberries.

• I can't think of one person who doesn't like them.
• They look super duper cute and fancy but are oh so easy to make.
• When you see Chocolate Dipped Strawberries you automatically think ~Valentines Day~ ...or at least I do.
• They are so easy to do that my 3 1/2 year old helped me.  It went something like this: Mommy this one is too small so I'm going to eat it.  Mommy, there is some chocolate on my finger so I'm going to have to eat this strawberry too.  Mommy can I have chocolate strawberries for dinner? 
• They are health food, sort of.

Now don't you wanna go make some? Happy Valentines Day!


Chocolate Dipped Strawberries


1 bag of milk chocolate chips (You can also use dark chocolate or white chocolate or a combination)
1 Tbsp shortening (if you're using a good quality chocolate you probably won't need this)
1 Pound of large strawberries, washed and dried.

Line a jelly roll pan or cookie sheet with some wax paper. Use a heat proof bowl to pour the chips and shortening in.  Place the bowl over a sauce pan of simmering water.  Stir until melted and smooth. Dip each strawberry while holding onto the stem, if you need something more stable to hold onto you can put a toothpick in the top. After you dip your strawberries place them on some wax paper and refrigerate leftovers.