Browsed by
Ingredient: egg

Raspberry Chocolate Chip Squares

Raspberry Chocolate Chip Squares

Print Recipe
Ridiculously Good! Raspberry Almond Chocolate Chip Squares
Easy and attractive, these are good crowd pleasers. It is also a nice way to use up several complimentary flavors of jam, if you have a few half-eaten jars cluttering up your fridge.
Cuisine Staff Lunch
Servings
Ingredients
Cuisine Staff Lunch
Servings
Ingredients
Instructions
  1. Combine the flour and sugar in a large bowl.
  2. Cut in the butter until crumbly.
  3. Add in the egg and the almond extract. Mix well.
  4. Leave 1 cup of this mixture in the bowl and press the rest into a lightly greased 9X13 pan.
  5. Spread the jam over the pressed dough.
  6. Take the chocolate chips and sliced almonds and mix in with the reserved dough.
  7. Sprinkle this mixture over the jam layer in the pan.
  8. Bake at 350°F for 35-45 minutes. Let cool completely
  9. Slice into squares and enjoy!
Recipe Notes

This recipe was found at http://howdoesshe.com/ridiculously-good-raspberry-almond-chocolate-chip-squares/ and slightly adapted by me.

Share this Recipe
 
Buttermilk Scones

Buttermilk Scones

Print Recipe
Buttermilk Scones
This recipe was given to me by a long time friend, back in our "newly married-let's have a tea party" days. I've made it for baby showers, wedding showers, and plenty of breakfast and brunch occasions. I have included some flavor variations at the end, but the original cranberry white chocolate version is the one I'm sharing here.
Servings
dozen small scones
Ingredients
Servings
dozen small scones
Ingredients
Instructions
  1. Preheat oven to 375. Lightly grease a cookie sheet.
  2. Put dry ingredients into a bowl or the bowl of a food processor. Stir briefly to combine.
  3. Using the food processor or two knives, cut in the the 6 Tbsp. of butter. Pulse or chop until mixture forms coarse crumbs. If using a food processor, move the mixture into a mixing bowl.
  4. Gently stir in buttermilk, egg, and vanilla. Only mix until combined. Sometimes I have to add a bit of extra buttermilk at this point (about 1 Tbsp. or so).
  5. Fold in cranberries and white chocolate chips.
  6. Scoop scones onto prepared baking sheet--I use my standard sized cookie scoop and end up with about 2 dozen scones.
  7. Bake at 375 for 8-10 minutes, or just until scones become firm and begin to turn golden around the edges.
Recipe Notes

Flavor variations: (Use these in place of the cranberries and white chocolate)

Mocha: 1 tsp. instant coffee granules and 3/4 cup mini chocolate chips

Toffee: 1/2 cup toffee baking bits, sprinkle scones with brown sugar before baking

Share this Recipe
 
Candy Cane Thumbprints

Candy Cane Thumbprints

June 2016 in Review, and Christmas Cookie #6

A favorite photo…

 

A few highlights…

  • Nathan turns 11
  • Super fun vacation Bible school with an international missions theme
  • Katya finishes Suzuki Piano Book 1
  • Summer backyard barbeques begin
  • Extended family comes for a weekend to watch Beauty and the Beast on stage

And a cookie recipe to go with it!

Print Recipe
Candy Cane Thumbprints
I got this recipe from a fellow pastor's wife at a cookie exchange many years ago. Even though there is no chocolate involved, they still end up as one of my favorites each Christmas! I always double the recipe when I make it, and then freeze half of the finished cookies for eating later in the month.
Servings
dozen
Ingredients
Peppermint Filling
Servings
dozen
Ingredients
Peppermint Filling
Instructions
  1. Beat butter for 30 seconds. Beat in sugar and salt and cream well. Add egg and vanilla.
  2. Mix in flour until well combined. Cover dough and chill for 1 hour.
  3. Preheat oven to 375 degrees. Shape dough into 1 inch balls. Place 2 inches apart on greased cookie sheet. Bake 8-10 minutes or until cookies are lightly browned just around the edges.
  4. Immediately after removing cookies from the oven, use the back of a rounded measuring spoon or a melon baller to make an indent in the center of each cookie. Allow to cool completely.
  5. While cookies are cool, mix peppermint filling ingredients together. DON'T ADD THE CANDY CANES! Whip everything else well to form a soft, fluffy icing that holds its shape.
  6. When cookies are cool, spoon filling into indents and then sprinkle crushed candy canes over the top.
Recipe Notes

Cookies can be stored at room temperature for several days, or frozen for up to 3 months.

Share this Recipe
 
Peppermint Swirls

Peppermint Swirls

May 2016 in Review, and Christmas Cookie #5

A favorite photo…

 

A few highlights…

  • School year ends
  • A family wedding with lots of festivities
  • Visit to St. Louis, complete with a backyard Senegalese meal and lots of good family time

And a cookie recipe to go with it!

Print Recipe
Peppermint Swirls
These pretty mint swirls are fun to make with kids, since they can help with the rolling and swirling. They make a colorful addition to Christmas platters. The recipe originally came from Light and Tasty magazine.
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough into thirds. Stir red food coloring into one portion of dough; stir green food coloring into another portion. Leave remaining dough plain. Cover and refrigerate for at least 1 hour.
  3. Divide each portion of dough into four equal pieces. Roll each piece into a 12-in. rope. Place a red, a green and a plain rope next to each other. Cut through all three ropes at 1-in. intervals, forming sets of three differently colored doughs. Repeat.
  4. Roll each set of doughs into a ball; place balls 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in additional sugar. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
Share this Recipe
 
Raspberry Almond Shortbread Thumbprints

Raspberry Almond Shortbread Thumbprints

February in Review, and Christmas Cookie #2

A favorite photo…

 

A few highlights…

  • I didn’t take any photos.  This picture is really from Feburary 2015!
  • I didn’t write any blog posts
  • What even happened in this month?
  • Maybe there was no February 2016…

And a cookie recipe to go with it!

Print Recipe
Raspberry Almond Shortbread Thumbprint Cookies
Thumbprints are always pretty, and these were especially attractive and flavorful. I got the recipe from CookingClassy.com.
Servings
dozen
Ingredients
Glaze (optional)
Servings
dozen
Ingredients
Glaze (optional)
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour and salt, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold. If you don't have a paddle attachment that constantly scrapes bowl, then occasionally stop mixer and scrape down sides and bottom of bowl). Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry at first). My dough never wanted to come together, so I ended up adding an egg at this point and that worked just fine.
  3. Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.
  4. Cool several minutes on baking sheet then transfer to a wire rack to cool. Drizzle cookies with glaze when when cool. Store cookies in an airtight container.
Glaze Instructions
  1. Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency.
  2. Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cookies.
Share this Recipe
Snickerdoodle Blondies

Snickerdoodle Blondies

These bars have a simple ingredient list and come together quickly.  They are also fairly economical, making them nice for large group catering.  They capture the flavor of a snickerdoodle with the soft richness of a blondie.  Than says “YUM.”

Print Recipe
Snickerdoodle Blondies
Servings
bars
Ingredients
Servings
bars
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray an 8x8 or 9x9 pan with cooking spray.
  2. In the bowl of a mixer, cream together butter and sugar until light and fluffy. Beat in salt, egg, and vanilla until well combined.
  3. Add flour and cream of tartar. Mix until no streaks of dry remain. Dough will be very thick.
  4. Scrape dough into prepared pan and smooth into an even layer. Sprinkle evenly with 1 Tbsp sugar and 1 tsp cinnamon.
  5. Bake for 30 minutes or until bars are set and edges are just very lightly browned. Cool in the pan before slicing.
Share this Recipe