Growing Out On A Limb


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Oreo Truffles

A friend gave me a box of homemade goodies last week and these Oreo truffles were in it.  They were so delicious that I looked up a recipe right away, saw that they had just three ingredients (three!) and decided to make a batch last minute for our Christmas Eve get together.

They are so quick and easy.  Oliver could have helped with the sprinkles but he was into something else so I threw them on myself this time.  They are really good with the semi-sweet chocolate but next year I’m going to also try white chocolate or milk chocolate.  Because I can.  And because white chocolate makes everything better!

 

INGREDIENTS

1 pkg Oreo cookies

1 block cream cheese, softened

16  oz semi-sweet chocolate

 

DIRECTIONS

Put the cookies in a food processor and process until they are fine crumbs.  Add the block of cream cheese and pulse until combined.

Form the mixture into small balls and place on a cookie sheet covered with wax paper.  Refrigerate to harden a bit before rolling (30 mins or so).

Melt chocolate in a double boiler.  Using two forks, dip each ball into the chocolate and place on another cookie sheet with wax paper.  Sprinkle with whatever prettiness you choose.

Chill until chocolate hardens.


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Cherry Chocolate Cookies


This is a cookie recipe I’m bringing forward from a (short-lived) blog I used to store recipes at.

Brian kisses and curses me all at the same time for this recipe but it really is his favorite (despite the curse words) and it’s a holiday tradition now so I just put up with the grumbling.  Funny, he never complains when they’re going in his mouth.

The recipe comes fromAllRecipes.com.  The cookie is just moist and chewy, with the surprise cherry centre.  Top it with a rich frosting made of more chocolate and you have a melt-in-your-mouth holiday treat! 
 
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa
1/2 tsp salt, divided
1/4 tsp baking powder
1/4 tsp baking soda
1 10-oz jar maraschino cherries
1 cup semisweet chocolate chips (I have also used milk chocolate chips)
1/2 cup sweetened condensed milk
 
 
DIRECTIONS
~ Cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 tsp salt, baking powder, and baking soda; gradually add to the creamed mixture.
~ Drain cherries, reserving 1 1/2 tsp of the juice. Pat cherries dry. Shape 1 Tbsp of dough around each cherry (do this rather quickly as the dough tends to dry out).
~ Place 2 inches apart on ungreased baking sheets.  (Word of Advice: these cookies do expand slightly as they cook but they don’t reshape. When done, they will look exactly as they do now so shape them
as you want to).
~ Bake at 350 degrees for 8-10 minutes or until set (don’t overbake). Cool on wire racks.
~ Frosting: In a saucepan, heat chocolate chips and milk until chips are melted (I have also used the microwave, cooking at 15 second intervals until smooth); stir until smooth. Remove from heat. Stir in reserved cherry juice and remaining 1/4 tsp salt. Frost cookies.  (Some recipes skimp on the frosting but this recipe allows a good amount of frosting on each cookie).
Delicious!


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Apple Cinnamon Cookies with Maple Cinnamon Glaze

My friend Shari forwarded this recipe on and just in time since we had just picked up a bag of apples the day before.

These cookies are so so good and a nice change from the usual recipes I tend to lean on.  They’re awesome on their own but the maple cinnamon glaze puts them over the top.  I admit that I cringed at the tablespoon of cinnamon going into the glaze but I continued on and was glad I didn’t change a thing.

See all the yummy apple in there??

INGREDIENTS

1/2 cup butter

1 cup brown sugar, packed

1 egg

2 Tbsp sour cream (I didn’t have any on-hand so substituted heavy cream)

2 cups flour

1 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground cloves

1 tsp baking soda

2-3 apples, chopped (I went with three)

Glaze

1 Tbsp butter, melted

1 cup icing sugar

2 Tbsp maple syrup

1 Tbsp cinnamon

1-2 Tbsp water

DIRECTIONS

Preheat oven to 400 degrees.

Cream together butter and sugar.  Add egg and sour cream; combine.  Add remaining ingredients, except apple, and sitr to combine.  Gently fold in apples.

Drop by tablespoonfuls onto a baking sheet.  Bake for 10-12 minutes or until tops are dry (mine took 11 mins).  Remove from oven and allow to cool on a wire rack.  Drizzle glaze over the cookies.  

For the glaze:  Whisk together all ingredients except water.  Add water until the glaze reaches the desired consistency.



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Oatmeal (C)raisin Cookies

To my waistline’s chagrine, rainy days often mean making cookies.  Oliver is really interested in “helping” me cook lately so a quick batch of cookies is a good way to keep him occupied for 20 minutes or so. 

We had no chocolate chips in the pantry yesterday so we went with oatmeal raisin.  Then, halfway through making the recipe, I realized we didn’t have enough raisins either.  Sheesh!  So we used a combination of raisins and dried cranberries (and the reason the title is (c)raisin cookies).  They are delicious! 

The original recipe is here but I’ve modified it a bit based on the recipe reviews. 

INGREDIENTS

1 cup butter, softened

1 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

1 tsp baking soda

1 1/2 tsp pumpkin pie spice (you could easily use cinnamon/cloves/nutmeg if this isn’t something in your pantry)

1/2 tsp salt

3 cups rolled oats

1 cup raisins

DIRECTIONS

Preheat oven to 350 degrees.

Cream together butter, sugars, eggs, and vanilla until smooth. 

Combine dry ingredients (flour, baking soda, pumpkin pie spice, and salt).  Stir into sugar mixture. 

Stir in the oats and raisins/craisins. 

Drop by rounded teaspoonfuls onto cookie sheets. 

Bake 10 to 12 minutes until light and golden.  They won’t look done but you don’t want to overbake these… use a spatula to check for a golden bottom.  Wait a couple of minutes before moving to a cooling rack.


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Chocolate Cookie Bark

This has to be the easiest recipe in my Christmas cooking repertoire.  I always make a double (or triple) batch because it’s quick and delicious and everyone seems to love it.  I find myself sneaking down to the freezer to snatch a small piece when I need a quick sugar fix (hence the need for a triple batch). 

The recipe comes from kraft.ca

 

INGREDIENTS

1 package (8 squares) semi-sweet chocolate (I have also used sweet chocolate)

1 package (6 squares) white chocolate

2 Tbsp peanut butter

10 Oreo cookies

DIRECTIONS

Melt semi-sweet and white chocolate in two separate bowls using microwave or on the stovetop using a double boiler.  When melted, add peanut butter to white chocolate.  Crumble half of the Oreos over each type of chocolate; mix well. 

Drop by spoonfuls onto a baking sheet covered with waxed paper.  Alternate the colors of the chocolates.  Swirl gently with a knife. 

Refrigerate until hard and break into pieces.  To store, refrigerate or freeze until ready to use. 


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Cherry Chocolate Cookies

This cookie is one of the softest, gooiest, and most scrumptious cookies that has ever come near my mouth.  I found the recipe here on allrecipes.com and made it a few years ago for the holidays.  It has been in my holiday repertoire ever since. 
 
 
 
INGREDIENTS
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa
1/2 tsp salt, divided
1/4 tsp baking powder
1/4 tsp baking soda
1 10-oz jar maraschino cherries
1 cup semisweet chocolate chips (I have also used milk chocolate chips)
1/2 cup sweetened condensed milk
 
 
DIRECTIONS
~ Cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, cocoa, 1/4 tsp salt, baking powder, and baking soda; gradually add to the creamed mixture.
~ Drain cherries, reserving 1 1/2 tsp of the juice. Pat cherries dry. Shape 1 Tbsp of dough around each cherry (do this rather quickly as the dough tends to dry out). 
~ Place 2 inches apart on ungreased baking sheets.  (Word of Advice: these cookies do expand slightly as they cook but they don’t reshape. When done, they will look exactly as they do now so shape them
as you want to).
~ Bake at 350 degrees for 8-10 minutes or until set (don’t overbake). Cool on wire racks.
~ Frosting: In a saucepan, heat chocolate chips and milk until chips are melted (I have also used the microwave, cooking at 15 second intervals until smooth); stir until smooth. Remove from heat. Stir in reserved cherry juice and remaining 1/4 tsp salt. Frost cookies.  (Some recipes skimp on the frosting but this recipe allows a good amount of frosting on each cookie). 
Beyond delicious!