Tag Archives: vanilla

Recipe: Sugar Cookies

This is not a soft sugar cookie. I can’t stand those. Sugar cookies are meant to be cut and frosted and sprinkled with even more sugar (or my personal favorite EDIBLE GLITTER!). As such they need to be crisp and slightly stiff. These are your¬†perfect cookie¬†right here!

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1 1/2 cups butter
2 1/2 cups white sugar
2 eggs
2 tsp vanilla
2 tsp baking powder
1 tsp salt
5 cups flour

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Recipe: Buckeyes or Chocolate Peanut Butter Balls

Depending on what part of the country you are from these are either Buckeyes or Chocolate Peanut Butter Balls. The only difference is you dip the balls into the chocolate about 3/4 of the way, so that the result kinda looks like a Buckeye seed (or so I’m told – hey, I’m from Nebraska, we don’t really have Buckeyes here).

Either way once you make these – FREEZE THEM! They are SO good frozen! Beyond that they are very soft and will melt if they get too warm so no matter what – keep them cool!

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1 1/2 cups butter, softened (no substitutions on this one otherwise they don’t turn out)
6 1/2 to 7 1/2 cups powdered sugar (approx. a 2 pound bag)
2 cups peanut butter
2 tbsp milk
1 tsp vanilla
(3) 12 ounce bags of semisweet chocolate chips

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Recipe: Iced Pumpkin Oatmeal Cookies

I fell in love with this recipe from Simply Recipes and this recipe from Williams-Sonoma. I couldn’t decide which to make (and my hips certainly don’t need both) so I combined them…the base is the Williams-Sonoma recipe definitely, but I don’t like raisins with my pumpkin and I hate nuts entirely (yeah, yeah except peanut butter). Thus we have this amazing cookie…and with all Penzeys Spices (ya know the freshest, best spices – and vanilla – on the planet)…OMG! Yep. Make these. NOW!

You can fiddle with the spices a bit and see what you like…this turns out to be my preference for it. I am a chai drinker so I always have cardamom on hand, but you can totally leave it out and they still taste great.

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3/4 cup butter (I prefer to bake with margarine, gives it a better texture)
3/4 cup brown sugar (I use dark on everything…gives it a nice kick)
3/4 cup white sugar
3/4 cup pumpkin puree (half a 15 oz can or so)
1 egg
2 tsp vanilla
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp ginger
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp ground cloves
1/8 tsp ground cardamom
2 1/4 cups flour
1 1/2 cups quick or old-fashioned oatmeal
1/2 cup raisins (if you really wanted to)

3 oz cream cheese
1 1/2 tbsp butter (I did use real butter for this!)
1 1/2 cups powdered sugar
1 tsp vanilla

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Recipe: No Bake Cookies

I honestly think this is one of the first things I ever learned how to make. I’ve been making these since I was a little girl, possibly because they are very easy for kids to make and they happen to be the perfect cookie for summer as they don’t heat up the house. They are also one of my mother’s favorites.

This particular recipe came to me via a 1977 church cookbook from the First United Methodist Church in Omaha. The cookbook, according to the information inside, was printed to raise money to re-build their church after the fateful 1975 tornado that wiped out most of town. My parents remember that tornado (and events surrounding it) very well (it was 6 years before I was born). As a result this cookbook is probably one of the best I have ever used in my life, encompassing so many different recipes from so many different types of backgrounds. I intend to showcase it after I get done with the Time Life series. Until then enjoy this recipe from the “Youth” section.

2 cups sugar
1/4 cup cocoa (use the best you can find, it makes a difference)
1/2 cup milk
1/2 cup butter or margarine (margarine works MUCH better due to the oil content)
1 teaspoon vanilla
1/2 cup peanut butter (smooth is best, chunky is great but hard to mix in)
3 cups quick cooking oats

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Recipe: Bread Pudding

I love making bread pudding in the summer, especially for summer breakfasts when the heat of the day hasn’t hit yet. It takes a lot of eggs and milk so I usually only make this when they are on sale. This is also very good for Thanksgiving and Christmas when I tend to ramp up the spices and richness.

(1) 12″ loaf of day old French bread, cubed
1/2 cup butter, melted
1/2 cup raisins (optional, I prefer not putting this in)
4 eggs
1 cup sugar
2 cups evaporated milk, milk or buttermilk (depending on preference/availabilty – I prefer evap. milk)
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg

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Recipe: The Best Ever Cheesecake

This recipe is literally the best recipe you could ever need for cheesecake. I’m serious. It produces such a rich, tasty product that you don’t actually need to put anything on it or with it. A good cheesecake should always be able to be consumed on its own without all the “frills”. Don’t make this unless you have time to “babysit” it. The cooking method is what makes a cheesecake a cheesecake.

Beautiful isn’t it??

For the crust:

1 1/2 cups finely ground graham cracker crumbs (or digestive biscuits if you happen to have those on hand!)
1/3 cup white sugar
6 tablespoons butter, melted
1 teaspoon ground cinnamon (it gives it a nice kick but isn’t needed)

For the filling:

(4) 8 ounce blocks of cream cheese, softened
3 eggs
1 cup sugar
3/4 cup evaporated milk (sometimes I replace 1/4 cup of the evap. milk with buttermilk)
1 tablespoon vanilla

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Recipes: The Richest Brownies on the Planet

The bestest (is so a word), richest, not too gooey but not too cakey recipe on the planet for brownies! I’m not kidding. These are the kind you better make for other people or with other people in attendance or you will eat the entire pan before it has a chance to cool!

6 squares unsweetened baking chocolate, melted or 1 cup plus 2 tablespoons unsweetened cocoa powder and 1/3 cup plus 2 teaspoons vegetable oil
3/4 cup butter, softened
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup plus 2 tablespoons flour

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