What could be better in October than Broom Cookies!

Ingredients

1 17.5-oz bag peanut butter cookie mix (such as Betty Crocker)

1/3 cup all-purpose flour

1 9-oz bag pretzel sticks

1 tube red decorating frosting

Directions

Preheat oven to 375°F. Coat two baking sheets with nonstick spray; set aside. Prepare cookie mix according to package directions with the addition of flour. Mix until smooth.

Divide dough into 36 pieces. Shape dough pieces into triangles about 1/4-inch thick. Arrange pieces about 2 inches apart on baking sheets. Insert pretzel stick into one corner, 1/2 inch into dough.

Press the tines of a fork into dough to make the broom bristles.

Bake 12 to 15 minutes until golden and cookies are slightly firm. Transfer to a wire rack and cool completely.

When cookies are cool, pipe a line of red frosting on the top of the bristles.

ENJOY!

I found an interesting recipe to try…Homemade Butterfingers!

Ingredients  

3 1/2 cups corn flakes

1/3 cup maple syrup (can substitute honey)

1 cup creamy (salted peanut butter)

1 cup regular chocolate chips (melted)

Instructions

Start by crushing the cornflakes until there are no big chunks left. You can do this in a ziplock bag or in a large bowl with a smaller bowl. 

In a small bowl, mix together the maple syrup and peanut butter until fully combined.

Add the mixture into the corn flakes and mix until well incorporated.

Form the pieces into candy bar shapes, or for Easter, I did easter eggs. But you can do circles or rectangles for a more classic look.

Place these on a baking sheet that is lined with parchment paper and freeze for 10 minutes.

In the meantime, melt the chocolate on the stovetop or in the microwave. If melting in the microwave, do it with a 1/2 tbsp of coconut oil and heat in 30 second increments, stirring well in between each round.

Then dip and coat each piece in the chocolate and place back on the parchment paper and freeze for 10 more minutes before enjoying.

ENJOY!

 
Need an easy after school treat?  How about No Bake Chocolate Oatmeal Cookies!

Ingredients

2 cups packed light brown sugar

1 stick salted butter

1/2 cup whole milk

2 Tbsp. unsweetened cocoa powder

2 1/2 cups old-fashioned oats

1/2 cup sweetened flaked coconut, plus more for garnish

1/2 cup creamy peanut butter

1/2 cup chocolate-hazelnut spread (such as Nutella)

1 Tbsp. vanilla extract

1 tsp. kosher salt

Directions

Line two rimmed baking sheets with parchment or wax paper.

Bring the sugar, butter, milk, and cocoa powder to a rolling boil in a medium saucepan over medium-high heat. Let boil for 1 to 2 minutes, stirring often, until mixture measures 230°F on an instant-read thermometer. Remove from the heat.

Stir in the oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla, and salt until combined.

Working quickly before the mixture sets up, drop tablespoons of the mixture onto the prepared pans, flattening slightly, if you like. Immediately sprinkle with more coconut; press gently to help the coconut stick to the cookies. Let stand at room temperature until firm, about 30 minutes. Store in an airtight container in a cool, dry place for up to 1 week—if they last that long!

ENJOY!

September makes me hungry for apple desserts.  This one combines cinnamon rolls with apples!

Apple Cinnamon Scrolls

Ingredients

2 cups flour

6 1/3 Tablespoons butter

5 ounces milk

5 Tablespoons extra butter room temperature

¼ cup brown sugar

3 teaspoon cinnamon

 1 apple peeled, cored and cut into very small chunks

1 cup icing sugar

3 tbs hot water (approx.)

Instructions

Conventional Method

Preheat oven to 350 degrees. Lightly grease a round cake tin and set aside.

Sift flour into a bowl. Rub in the butter in using your fingertips.

Add the milk and mix to a soft dough. Knead on floured surface until smooth.

Roll the dough out into a rectangle.

Place the butter (softened to room temperature), brown sugar and cinnamon into a bowl. Mix with a spoon until creamy and smooth.

Spread the cinnamon butter mixture onto the dough. Sprinkle over the chopped apple.

Gently roll the dough up into a tube (lengthways). Use a sharp knife to cut the roll into 8-12 pieces.

Place the pieces cut side up into the prepared cake tin (allow the rolls to touch one another as this will help them to rise).

Bake for 15 minutes or until golden brown. Allow to cool slightly in the tin.

Place the icing sugar and 2 tbs hot water into a bowl. Mix until a smooth paste forms. Use a spoon to drizzle over the buns.

Note: If the mixture is still too thick, add another tablespoon of hot water and mix for a further 10 seconds.

Serve warm or cold.

Enjoy!

I love the smell of Cinnamon Raisin Bread baking in the oven!

Ingredients

1 ½ cups milk

1 cup warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1 cup raisins

3 large eggs

1 ¼ cups white sugar, divided

½ cup margarine, softened

1 teaspoon salt

8 cups all-purpose flour

2 tablespoons milk

2 tablespoons ground cinnamon

2 tablespoons butter, melted

Directions

Warm 1 1/2 cups milk in a small saucepan over medium heat until bubbles appear, then remove from heat. Let cool until lukewarm.

Stir together warm water and yeast in a large bowl; let sit until frothy, about 5 minutes. Mix in raisins, eggs, 1/2 cup sugar, margarine, and salt until combined. Stir in cooled milk. Add flour gradually to make a stiff dough.

Remove dough to a lightly floured surface and knead for a few minutes. Transfer to a large, greased bowl and turn dough to grease the entire surface. Cover the bowl with a damp cloth and allow to rise until doubled, about 1 hour.

Grease three 9×5-inch loaf pans; set aside.

Punch down dough and transfer to a lightly floured surface. Roll dough into a large rectangle, about 1/2-inch thick. Moisten dough with 2 tablespoons milk. Mix together remaining 3/4 cup sugar and cinnamon in a small bowl; sprinkle over moistened dough. Roll up tightly into a log, about 3 inches in diameter.

Cut log into thirds; tuck under ends to form loaves. Place into the prepared loaf pans and lightly grease the tops. Cover and let rise again, about 1 hour.

Preheat the oven to 350 degrees F.

Bake in the preheated oven until loaves are lightly browned and sound hollow when tapped, about 45 minutes. Remove loaves from the pans and brush with melted butter. Let cool on a wire rack before slicing.

ENJOY!

Today’s recipe is Honey Walnut Delights!

Ingredients

1 cup butter, softened

2-1/4 cups sugar, divided

2 large eggs, room temperature

1/2 cup honey

2 tablespoons lemon juice

4 cups all-purpose flour

2-1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1 cup finely chopped walnuts, toasted

Directions

Preheat oven to 350°. In a large bowl, cream butter and 1-1/2 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs, honey and lemon juice. In another bowl, whisk flour, baking soda, cinnamon, salt and ginger; gradually beat into the creamed mixture. Stir in walnuts.

Shape dough into 1-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 7-9 minutes. Cool on pans for 1 minute. Remove to wire racks to cool. Store in an airtight container.

ENJOY!

In honor of September, the back-to-school month, I found a very easy, very cute, cookie recipe—Pencil Cookies!

Ingredients

20 wafer cookies

1/2 cup pink candy melts

1/2 cup white candy melts

20 chocolate Chips

Instructions 

Line a baking sheet with parchment paper.

Cut one end of each wafer cookie into a point by making two 45-degree cuts.

Melt the pink and white candy melts in separate bowls according to the package instructions.

Dip the flat end of a wafer cookie into the pink candy melts to create the eraser.

Carefully dip the pointed end of the cookie into the white candy melts, ensuring not to touch the pink end.

Immediately attach a chocolate chip to the tip of the white end while it is still wet, so it sticks properly.

Place on the prepared baking sheet and repeat with the remaining cookies.

Allow all the dipped and decorated cookies to fully set before serving.

Store the cookies in an airtight container at room temperature for up to a week.

ENJOY!

This month’s last recipe is Strawberry Pretzel Bars!

Ingredients

2 cups crushed pretzels

¾ cup butter, melted

3 tablespoons white sugar

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 (8 ounce) container frozen whipped topping, thawed

2 (3 ounce) packages strawberry flavored Jell-O

2 cups boiling water

2 (10 ounce) packages frozen strawberries

Directions

Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9×13-inch baking dish.

Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set for a few minutes, until the mixture “looks like egg whites.” Spoon and spread over cream cheese layer; refrigerate until set, at least 2 hours.

ENJOY!

This recipe was given to me almost 50 years ago, by a lovely Portuguese woman I was working with at a factory.  The Portuguese ladies made this cake for every party we had at the mill.  It’s light and fluffy and so easy to make!

Ingredients

12 eggs, separated

2 cups of sugar

1 ½ cups flour

I tsp. baking powder

Directions

Use butter to grease a large tube pan (most angel food cake pans are not big enough.) Then sprinkle sugar inside the pan to cover the butter.  This gives the sponge cake a lovely crust.

In one bowl, cream the yolks with the sugar.  Then add the flour and the baking powder.

In a separate large bowl, beat the egg whites until stiff peaks form.  Fold this into the yolk mixture.

Bake at 350*for 45 minutes. 

Cool upside down on plate.  Cake slides out after 10 minutes.

ENJOY!

If you like Butterfingers? You’re gonna LOVE this recipe–it’s loaded with them! Butterfinger Cheesecake Squares!

Ingredients

Crust

20 Oreo Cookies

5 tablespoons melted butter

Filling

16 ounces cream cheese, room temperature

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

1 1/2 cups chopped Butterfingers

Instructions 

Preheat oven to 350 degrees. Line an 8×8-inch or 9×9-inch baking dish with aluminum foil or parchment paper.

In a food processor, pulse the oreo cookies (the whole cookie) until finely ground. Transfer to a medium bowl and stir in melted butter.

Press crumb mixture into bottom of prepared pan. Bake for 8 minutes. Let cool while you make the filling.

Reduce oven temperature to 325 degrees.

Using an electric mixer, beat the cream cheese until smooth and creamy.

Add sugar and beat for about 2 minutes.

Beat in eggs one at a time. Scrape down the sides of the bowl.

Beat in vanilla and sour cream just until incorporated.

Stir in butterfingers and pour batter over the crust.

Bake for 35 to 45 minutes. The center should be just a little wobbly when you shake the pan.

Let cool at room temperature for 1 hour and then refrigerate for at least 4 hours before slicing.

ENJOY!

Notes

If you don’t have a food processor, place the cookies in a large ziploc bag and crush them with something heavy.