Raisin Oatmeal Cookies

We have the best neighbors. When Jon and I moved into the neighborhood we were showered with gifts. We later found out the the neighbors surrounding us are the original owners of their homes...19 years folks! The retired couple next to us is fabulous. The gentlemen happens to love Raisin Oatmeal Cookies. He is my inspiration for this fabulous find.

Raisin Oatmeal Cookies

ingredients:

1 cup of butter, softened

1 cup of sugar

1 cup of brown sugar, packed

2 eggs

1 teaspoon of vanilla extract

2 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 1/2 teaspoons of ground cinnamon

3 cups of quick cook oats

1 cup of raisins

 

directions:

Cream together the butter and sugars. Next, mix in one egg at a time. Add the vanilla.

 

 

In a separate bowl mix together flour, baking soda, salt and cinnamon.

 

Add the flour mixture to the creamed mixture. Once blended stir in the oats and the raisins. Cover and chill for one hour.

 

 

Preheat oven to 375F. Lay a sheet of parchment paper on a cookie sheet (easy clean-up). Roll dough into walnut size balls and space 2 inches apart. Cook cookies for 10 minutes and allow to cool.

 

* You can also omit raisins altogether or add a cup of walnuts or if you life both walnuts and raisins add a half cup of each. This recipe is very versatile and easy.

 

 

Check out the original recipe at Allrecipes.

Mini Lemon Tarts

 

I made these last year as a snacky dessert for a Christmas Eve party. They were an instant hit. They weren't easy, but they were so enjoyed it made the time they took all worth it. I think I'm getting an itch for something lemony!

 

 

Mini Lemon Tarts

serving size: 24

 

lemon curd:

1 1/4 cups granulated sugar

3/4 cup freshly squeezed lemon juice (4 to 5 lemons)

1/4 teaspoon kosher salt

4 large eggs plus 1 large yolk

6 tablespoons unsalted butter, cut into tablespoon size slices

 

Whisk together the granulated sugar, lemon juice, salt and eggs in a heavy-bottomed medium saucepan (off the stove). Once the mixture is blended, place over medium heat and cook while stirring, until the curd is thick. This will take about 8 minutes. Whisk in the butter piece by piece; it will loosen up slightly. Pour curd into a large measuring cup and refrigerate to allow to thicken.

 

tart crust:

1 2/3 cup all-purpose flour

1/4 cup fine granulated sugar

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, cold

2 egg yolks

1 teaspoon vanilla extract

2-3 teaspoons cold water

 

Sift flour, sugar and salt into mixing bowl. Cut chilled butter into pieces into the bowl. Using your fingertips, quickly rub the butter and dry ingredients together until the mixture resembles coarse meal. You can also use a pastry knife as I hate having sticky fingers...uck!

 

Stir egg yolks, vanilla and water together and add to the flour-butter mixture and blend in using a fork. Shape dough into a ball.

 

Place the ball of dough on a pastry board. Knead. Or as Mama put it so eloquently "With the heel of your hand, smear about 1/4 cup of dough away from you into a 6-8 inch smear; repeat until all the dough has been dealt with." Scrape dough together; reform into a disk and wrap in plastic. Refrigerate for about 2 hours.

 

Preheat oven to 400 degrees F. Spray a 24-cup mini muffin tin with cooking spray well so the crusts will not stick to the pan. Roll the dough out between 2 sheets of wax paper. Taking a small portion of the dough create a small 2" disc and tuck the dough into muffin cups, pressing with your fingertips so that the dough comes up the sides of the cup.

 

Using a fork prick the bottoms of each dough cup. Then cut 3″ squares of foil and press them into the inside of the dough cups. Use pie weights, beans or rice or even pennies to weigh down the foil (I did not do this the first time and I wish I did). 

 

Bake the crusts for about 10 minutes. Remove them from the oven and take out the foil and pie weights and then return the crusts to the oven for another 5-9 minutes until the crusts are lightly golden on the edges. Everyone’s oven is different so you really have to keep an eye on the crusts. Too much and it will be dry and crumbly.

 

put it together:

 Remove the crusts from the oven  and allow to cool  and remove and place on serving tray. Now, carefully add the lemon curd. Use a spoon to guide the curd from the measuring cup and into the crusts. Fill tarts. (Some people opt to bake @350f for 10 minutes, if so, fill below the brim)

 

For a garnish I used raspberries, mint leaves and candied lemon slices. They were a hit!

 

 

For the original recipe for this lemon curd go to Food Network w/ Jamie Deen

For the original recipe for the lemon tart crust go to Mama's Gotta Bake

Betty Crocker Lemon Bars

I had to call my mom for backup on this one. When I originally wrote the recipe I did it shorthand so I wouldn't have to write so much. The only problem is now I don't understand half of it, but after a simple phone call we are back in business.

Betty Crocker Lemon Bars (twist)

 

1 egg

1/3 cup butter

1 package of lemon cake mix

2 eggs

1/2 teaspoon of baking powder

1 cup of granulated sugar

1/4 teaspoon of salt

1 tsp of grated lemon peel

1/2 cup of lemon juice

* and of course a little bit of love :)

 

 

Heat oven to 350f. Mix together 1 egg, butter and lemon cake mix until crumbly. Pour half into an ungreased 9x13 pan. Lightly pat down and put into the oven for 15-20 minutes or until lightly browned. Reserve the other half for later :)

 

Beat together 2 eggs, sugar, baking powder, salt, lemon peel and juice until fluffy. Once the first mixture is done cooking remove from the oven and pour the wet batter into the pan. Then, top with the crumble mixture we reserved in the beginning. Now place back into the oven and allow to cook for 15-20 minutes.

 

Once done sift with powdered sugar and cut into cubes. These will be very soft and chewy. These are from the kitchen of my mom, Lacy McBride who got the recipe from her mom, Elain Gibbins.

Chocolate Chip Cookies

It's such a disappointment when you labor in the kitchen making chocolate chip cookies and they come out like hard, brown, chocolate chunk Frisbees. Here's a fool proof recipe for chocolate chip cookies that won't leave you down, depressed, and defeated, face first in leftover cookie batter.

Chocolate Chip Cookies

serves: 7 dozen 2 inch cookies

 

ingredients:

2 3/4 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup butter, softened (not melted)

3/4 cups of granulated sugar

3/4 cups of packed brown sugar

2 large eggs

1 teaspoon of vanilla

2 cups of chocolate chips (this usually means 1 bag)

optional:

1 cup of chopped walnuts (I split the dough in half and added 1/4 cups to one half for variety)

directions:

 

Preheat oven to 375 F

In a small bowl add flour, baking soda, salt. Now, set aside.

In a large bowl cream together the butter and sugars. Beat in the eggs and vanilla until smooth.

 

 

Gradually add the flour mixture to the sugar mixture until combined. Stir in chips...

 

 

 and walnuts (if desired)

 

 

Roll into small balls and lay on a cookies sheet, spaced apart. Cook for 8-10 minutes or until golden brown. Mine took exactly 9 minutes.

 

 

Cool then enjoy!

 

 

*If you would like to save some cookies for later pull out some wax paper and a one gallon bag. Roll the cookie dough into logs on the wax paper (short enough to fit into the one gallon bag). On the outside of the bag write the contents, cook temp and time needed to cook. Throw the bag in the freezer for later. When you're ready for another snack cut the logs like you would store bought cookies an enjoy! (This was a great idea passed down from a friend of a friend)

 

This recipe was adapted from the one on the Ghiradelli's Chocolate Chip bag

Blue Moon Cupcakes

I've been MIA lately and I apologize. It has been a rough few days in the Hobbs household. Baby girl has decided to wake up at 2:30am and it's been a little rough on momma bear. I also hosted Jon's birthday party this weekend which was a lot of fun and a lot of work (pictures coming soon).

ANYWAYS, I made these cupcakes to bring to Jon's work on his birthday. Let me tell you...he was thrilled. Yeah! You're gonna bring cupcakes to work like my mom used to bring to the classroom when I was like......5....and I'm 28! He got over the shock and enjoyed it :)

I got this recipe from Erica's Sweet Tooth. This girl is talented, her site is beautiful and she can create some mean (meaning good) sugary morsels!

Blue Moon Cupcakes

serving: 24

 

cupcakes:

3/4 cups unsalted butter, at room temperature
1-3/4 cup sugar
2-1/2 cup flour
2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 tsp vanilla
1/2 tsp orange
1 cup Blue Moon  beer, plus more for brushing on tops
1/4 cup milk
Orange/lime wedges and sanding sugar for garnish

 

 

 citrus cream cheese frosting:
12 oz cream cheese, cold
6 tbsp butter, at room temperature
1 tbsp freshly squeezed orange juice
1 tsp orange zest
4 cups powdered sugar

 

cupcake directions:

Preheat oven to 375 degrees and line 24 muffin tins with cupcake liners.

In a medium-sized bowl, whisk together flour, baking powder, and salt.

 

In the bowl of an electric mixer (I used my muscles), beat together the butter and sugar until light and fluffy, about 2-3 minutes (and was exhausted).

 

Add eggs, beating after each addition then add the vanilla and zest.
Combine milk and beer and alternatively add this mixture and the flour mixture to the butter/sugar mixture with the mixer on low speed, starting and ending with the flour.

 

Fill the cupcake liners 2/3 full and bake for 18 minutes, or until cake tester comes out clean.
When cupcakes are done, poke holes in the tops of the cupcakes with toothpicks or skewer and brush some beer on each while still warm. I didn't have a brush so I used a 1/4 teaspoon and poured beer into it and then poured the contents over the cupcakes.

 

for the citrus cream cheese frosting:

Cream together the cream cheese and butter in an electric mixer until smooth and creamy, about 2-3 minutes.
Add the citrus juice and zest and gradually add the powdered sugar until well-combined. Beat until smooth for about 2 minutes.

Frost cupcakes once they have cooled. Add a slice of orange to the top and a sprinkle of raw sugar...colored is fun.

 

 

These turned out great and people loved them. This is definitely a recipe I will use again. You can also substitute Corona for Blue Moon and a lime for the orange. I have yet to try this combination, but I'm sure it's as scrumptious as the first. Enjoy :)

Fudge Brownie Cupcakes with Chocolate Chip Cookie Dough Frosting

 

That's a mouth full of a title.

Serving: 9-12

 

Fudge Brownie Cupcakes

1/2 cup (1 stick) unsalted butter

3/4 cup light brown sugar

1/2 cup cocoa powder

1/2 Tbsp vanilla extract

2 eggs

1/4 tsp salt

1/2 tsp baking powder

3/4 cup all-purpose flour

 

 

 

Preheat oven to 375 degrees. Line muffin tin with paper cups.

 

Melt butter in the microwave in a large microwave safe bowl. Mix in the sugar until smooth and microwave for about 1 minute. Stir the mixture until smooth again. Whisk in the vanilla and eggs (or stir in with the same spoon if you hate to do dishes). In a separate bowl, mix together the salt, baking powder, cocoa powder, and flour. Slowly add to the wet ingredients and stir until completely combined.

 

 

Fill the muffin tins about 2/3 full. Bake in the prepared muffin tin for about 8-10 minutes (mine took a little under 10 minutes). Allow to cool completely before frosting.

 

 

Cookie Dough Frosting

1/2 cup (1 stick) unsalted butter, softened to room temp

3/4 cup light brown sugar

1 tsp vanilla extract

1 1/4 cup flour

1/2 tsp salt

4 Tbsp milk (I used coconut milk, but soy, almond milk or regular would be fine)

1 cup mini chocolate chips

 

 

Cream together the butter and sugar. Add the vanilla and beat well. Stir in the flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes and enjoy!

 

 

*The original creator of this recipe recommends serving these cold. I agree! Toss them in the fridge and serve chilled. To see the site for the original recipe at Sally's Baking Addiction click HERE.

 

 

And of course here is picture of my little baking cheerleader. Love this lil' gal!