Cookies – ah, you wonderful, variety of flavors and options! I could seriously make a dozen kinds of cookies a week, since there’s more than I could ever try….but my budget (and waistline) wouldn’t exactly agree with that. When I DO get to try some new cookies, though, it’s fantastic…especially when they turn out as tasty as these ones! These Cranberry Orange Vanilla Cookies are full of Cranberry flavor, mixed with some vanilla chips and a hint of orange. Heaven!!!
Cranberry Orange Vanilla Cookies
1 cup Butter, softened
1 cup Granulated Sugar
1/2 cup Brown Sugar, packed
1 Tbsp. Grated Orange Zest
4 Tbsp. Orange Juice
2 tsp. Vanilla Extract
2 1/2 cups All-Purpose Flour
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 cup Dried Cranberries (or craisens…close enough)
1 cup White Chocolate Chips
Preheat oven to 375 Degrees F. Spray or line two large cookie sheets.
With a fork (or mixer) ‘smoosh’ the Butter and Sugars (Granulated and Brown) together. Add the Egg, Orange Zest, Orange Juice and Vanilla and mix well.
Add the remaining ingredients until well-combined. Scoop onto the cookie sheets.
Bake for 9-14 minutes or until edges start to get slightly browned. Remove, cool a bit, and ENJOY!!!
Happy Thanksgiving, all of you wonderful readers! I hope your holiday is full of family, friends, love and kindness!!! I’m grateful for each and every one of you, and the opportunity you give me to stay at home with my Kiddos! I love spending time with them, and getting to share our creations, such as today’s Peanut Butter Banana Bread!
My family loves bananas. Well, I just like them, but as far as my Kiddos go it’s LOVE. So we rarely have them last long enough to make banana bread. It does happen every once in a blue moon, though, and when it does I like putting little spins on the good ol’ recipe. This time, it was actually my fault we still had bananas – they were hiding behind some clean dishes needing to be put away. Ya, my bad!
This tweak (not twerk) added another favorite of my family: peanut butter. The resulting Peanut Butter Banana Bread was a huge hit, not just with our fam but also with Hubby’s co-workers!
2 cups All-Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Peanut Butter, Creamy
4 Medium Bananas, smushed
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/3 cup Heavy Cream
1/4 cup Vegetable Oil
2 Large Eggs
4 tsp. Vanilla Extract
1/2 – 1 cup Chocolate Chips
Preheat oven to 350 Degrees F. Spray or line a bread loaf pan and set aside.
In a large mixing bowl, combine all of the dry ingredients.
In a medium mixing bowl, combine all of the wet ingredients (EXCEPT THE PEANUT BUTTER) until mixed well. Pour into the dry ingredients. Stir everything until it’s well combined.
Pour HALF the mixture into the bread pan. Put some dollops of peanut butter (about 1/2 cup) over the mixture, then use a knife to swirl around. Fill with remaining mixture, then do the same dollops and swirl with the remaining peanut butter.
Bake about 75 minutes, or until a toothpick inserted comes out clean (except possibly some peanut butter). Remove and allow to cool. Enjoy!
You are going to LOVE today’s recipe, guys! Red Velvet Oreo Truffles. Yumm-o!
We had a major blessing for our family recently – Flash (hubby) was moved from a ‘contractor’ position at work to an actual, ‘full-time’ permanent employee. What does this mean? Better pay, benefits, and a much more secure career. Boo-yah!
The process of ‘transferring’ him over was taking forever, so his awesome supervisor made an extra effort to speak with the CEO to move things along quickly. To show our gratitude, I offered to make him a dessert of his choice – he chose something with Red Velvet. To be honest, I have never EVER made something with red velvet. Not sure why, just never came up, I guess.
So I found a recipe for Red Velvet and Oreo brownies, and decided to switch it up a bit and turn them into nice little truffles. They turned out very rich and delicious, with just enough moist red velvet cake, Oreo and cream cheese.
1 Red Velvet cake mix
1 stick Butter, melted (1/2 cup)
1 small package White Chocolate instant pudding mix
6 tbsp. Vegetable Oil
1 package Oreos
8 oz. Cream Cheese, softened
1/2 lb. bag of Chocolate Chips (or chocolate bark, melting chocolate, etc.)
Preheat oven to 325 Degrees F. Spray a 9×13 cake pan and set aside.
Mix the Cake Mix, Butter, Eggs, Pudding Mix and Vegetable Oil together in a bowl until well-combined. Pour into cake pan. Bake for about 20-25 minutes, or until toothpick inserted comes out clean. Remove from oven and allow cake to cool completely.
Put the Oreos in a ziplock baggie and use a rolling pin to crush them. Put the crushed Oreos into a large bowl.
When cake is cool, crumble into crumbs into the large bowl of Oreo pieces. Add the softened Cream Cheese and mix well.
Cover two baking sheets with wax paper. Roll the cake/oreo/cream cheese mixture into several balls, placing on the wax paper. Refrigerate about 2 hours, or until nice and firm.
Melt the Chocolate Chips (or other melting chocolate, whatever you chose). Dip each cake ball into the melted chocolate until fully covered. Replace on the wax paper. Refrigerate until all the chocolate has hardened. (I usually put them in the fridge overnight to be sure).
My uber-talented sister (well, one of them – I have four!) made this amazingly cute Cutie Cupcakes. The kids thought they were so fun – although some of them absolutely refused to eat the eyes, even though they’re just sugar candy.
My adopted-into-the-family-because-she-is-just-so-awesome sister created this Monster-Mouthed-Melon, who’s either eating up everything, or spitting it back up. Either way, tons of fun!
Advice: careful when transporting the finished product in your vehicle….this tipped over in hers, spilling fruit juice everywhere!
Finally, my mom and a bunch of us put together these Toothy Sandwich guys. Scary yet too cute to resist!
It was such a fun party, such a fun SUMMER! Sad to see it go, but excited for all the upcoming food, crafts and other exciting holiday stuff soon to be our way. Bring on the Holidays!!!
Happy Wednesday Everyone! I’m so happy to ‘see’ you all today, and hopefully together we can all beat the mid-week blues. If you’re stopping by from The Frugal Foodie Mama, THANKS so much for coming by to join in the fun! As a special treat to celebrate Carrie’s (Frugal Foodie Mama) upcoming birthday, I’m not only going to share ONE Tiramisu recipe today, but TWO!!! Tiramisu is one of Carrie’s favs, so hopefully these live up to her expectations 😉
First up, we have these delicious Mini Tiramisu Chocolate Cakes. Definitely not your traditional piece of Tiramisu, but definitely delicious. Plus, a fun mini-size perfect for entertaining!
1 cup Sugar
1 tbsp. Vanilla Extract
4 tbsp. Butter, melted
1/8 cup Marscapone
1 tbsp. Coffee, if desired (I don’t drink coffee, so I left it out)
1/2 tsp. Salt
3/4 tsp. Baking Powder
1 1/4 cup All-purpose Flour
6 cups Melting Chocolate (I used chocolate chips)
Preheat oven to 350 F.
Beat the Eggs, Sugar, Vanilla, Butter, Marscapone and Coffee (if desired) until smooth. Set aside.
Wisk together the Salt, Baking Powder and Flour until well-combined. Add to wet mixture and mix until fully incorporated.
Pour into a sprayed 8×8 baking pan. Bake for 20-30 minutes, or until ALMOST done. A toothpick inserted should come out with a LITTLE bit of batter on it. Check frequently towards the end.
Remove pan and allow to cool completely.
Melt the chocolate until smooth. Scoop out pieces of the cake, roll into a ball, then dip into the chocolate to coat.
Place cakes in the fridge until ready to serve. Enjoy!
BUT WAIT!!!!! Didn’t I say I was going to share TWO Tiramisu recipes today? Well, golly gee here you go…..
This Tiramisu Cobbler is so creamy and bursting with flavor. My kids called it ‘pudding’ and couldn’t get enough of it. Let’s get a ‘Ya, Man’ for a winning snack – YA, MAN!!!
To start, follow the directions for the cake part of the above recipe (Mini Tiramisu Chocolate Cakes) – up until you remove it from the oven and allow it to cool, then move on to the below recipe…..
1/2 cup Marscapone
2 cups Heavy Whipping Cream
1/8 cup Sweetened Condensed Milk
2-4 cups Milk
Sprinkle of Cinnamon
Sprinkle of Cocoa Powder
Oven still/again at 350 F.
Combine the above ingredients (except cocoa) in a blender (start with only 2 cups of Milk) and blend briefly until mixed.
Scoop pieces of the cake into the blender, blending so it’s all smooth. If it gets to chunky and not creamy, add more milk.
Pour final mixture back into the (newly cleaned/sprayed) 8×8 baking pan. Sprinkle Cocoa over the top.
Bake at 350 F for 20-30 minutes, or until the edges start to brown and pull away from the sides.
Scoop out and serve alone or with ice cream, whipped topping, etc.
Notes: It is a creamy cobbler, so it probably will not slice out into nicely cut pieces. Just scooping with a spoon works best.
Do your kids love PB & J sandwiches? Mine DEVOUR them….it’s like an absolute favorite no matter how recently we’ve had it, or how often. I don’t mind them, but come on, there’s a limit to how many I can eat, and especially how many I can MAKE!
In my never-ending struggle to find creative, inexpensive and EASY lunches for the kids….that they ALL enjoy…I decided to try PB & J in a different form: MUFFINS. I found these WONDERFUL recipe from Edible Perspective, and just changed some for my own family’s preferences.
PB & J Muffins
Ingredients – Muffins
2 1/4 cup Flour
1 tsp. Baking Powder
1/2 tsp Salt
2/3 cup Milk
1/2 cup Applesauce
6 tbsp. Honey
1/4 cup Butter, melted
3 tbsp. Peanut Butter, creamy
1 tbsp. Vanilla
1/2 cup Jelly/Jam
Ingredients – Crumble Topping
6 tbsp. Oats
3 tbsp. Sugar
3 tbsp. Flour
3 tbsp. Peanut Butter, creamy
1 tbsp. Butter, melted
Preheat oven to 350 Degrees. Spray a 12-cup muffin tin, or line with muffin liners. Set aside.
In a large bowl, mix all of the dry muffin ingredients.
In a medium bowl, mix the Peanut Butter, Honey and Butter until smooth. Add the remaining muffin ingredients EXCEPT THE JELLY and mix until well combined.
Pour the butter mixture into the dry mixture and stir until just combined.
Pour enough batter into the muffin cups just to cover the bottom. Top with 1-2 tsp. Jelly, then cover with more batter until cups are 2/3 of the way full.
Make the crumble topping: In a small bowl, mix the Peanut Butter and melted Butter until smooth. Add the rest of the crumble ingredients and MUSH together with a fork until crumbly.
Sprinkle the crumble topping on top of the muffins. Bake for 20-30 minutes, or until a toothpick inserted comes out clean – keep in mind to stick it in the edge, as to avoid the jelly.
Look at that yummy jelly center – ooooh, yummy! The kids absolutely LOVED these, and are now asking for these even more than the PB & J sandwiches!!!
I love cookies – I mean, I love practically any yummy treat/dessert…but cookies are just so universal! Who doesn’t know what a cookie is? Who has never had a cookie before? Seriously, someone like that would be hard to find! I thought it would be fun to ask several FABULOUS food bloggers what THEIR favorite cookie recipe was…I mean, who has better recipes than well-practiced, food-loving recipe bloggers, right? Right! So here’s more than 25 favorite cookie reicpes……see if you can make it through without drooling – I didn’t!
- 1 cup Butter, softened
- 2 cups Sugar
- 3 Eggs
- 1 cup Sour cream
- 2 tsp. Vanilla
- 2 tsp. Baking soda
- 2 tsp. Baking powder
- 6 1/2 cups Flour
- 1/4 tsp. Salt
- 1/2 stick Butter, softened (4 tbsp)
- 3/4 cup Brown sugar
- 1 1/2 tbsp. Cinnamon
Another note – after making this post, I can’t get these cookies out of my head, so I’m off to make them….again!
Do you like chicken salad sandwiches? I do! They’re just so….versatile? Is that a good word for them? I think so, let’s stick with that…..Chicken Salad Sandwiches are versatile! I mean, you can just change one little ingredient…..take something out, throw something in….and it’s a whole new experience of taste. Perfect for trying to add variety to sack lunches (or lunches here at home). Another reason I love them is that you can just cook and shred/cube a whole bunch of chicken at once, then during the week make a variety of meals. Perfect for us busy women!
Nutty Chicken Salad Sandwich
3/4 cup Chicken breast, cooked and cubed
1 1/2 tbsp. Mayo or Miracle Whip
1 tbsp. Sour cream
1 tbsp. Tarragon, flakes or chopped
1 Celery stalk, chopped
2 tbsp. Almonds, chopped
1 Baguette or large roll
1 leaf Lettuce
Combine everything (except the roll/baguette and lettuce) together in a bowl.
Scoop onto your choice of roll or baguette. Top with lettuce, cut in half, and enjoy!
Notes: This makes 1 sandwich
11 cups Popcorn, popped
2 tsp. Sugar
1 tsp. Ground cinnamon
2 cups Dried banana chips
1 cup Dried raisins or cranberries (I use craisins)
1 cup Chocolate chips
1 cup Nuts of choice (pecans, walnuts, etc.)
Nonstick cooking spray
Pour the popped popcorn into a large bowl, removing any unpopped kernels.
Coat lightly with the cooking spray, tossing a few times and respraying.
In a small bowl, mix the sugar and cinnamon. Pour over popcorn and toss to coat.
Add the bananas, raisins/cranberries, chocolate chips and nuts. Stir to mix.
Store in an airtight container for up to a week.