Tag: cookie

New Favorite · Vegan · Vegetarian

No Bake Energy Bites

cathysmahaLeave a comment

No Bake Energy Bites were another Pinterest find.  They sounded delicious, somewhat healthy, and easy. They remind me so much of the no-bake chocolate cookies we made when I was a kid (and for my kids).

I added cinnamon to the recipe and also rolled some of them in oatmeal, just to add a little visual interest. Next time I plan to add some chopped walnuts, almonds or sunflower seeds.

Energy bites any time of day for energy or when your sweet tooth is getting the best of you!

No Bake Energy Bites

1 cup dry oatmeal
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla
1/2 teaspoon cinnamon

  • Mix all ingredients together.
  • Roll into balls and refrigerate. You can also roll the bites in the oatmeal again to coat (optional).

Adapted from:  http://www.gimmesomeoven.com/no-bake-energy-bites/

Family Favorites · New Traditions

Peppermint Buttons just in time for Christmas!

cathysmahaLeave a comment

Peppermint Buttons are a relatively new family favorite, brought to us by former neighbor.  Several years ago Pam shared this recipe with us during one of my Holiday Cookie Exchanges (I must have another one some year soon).  It’s easy, refreshing, and soooo yummy.

Peppermint Buttons

PEPPERMINT BUTTONS

1/2 cup browned butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 large egg white
1 teaspoon baking soda
1 cup flour
1/2 cup coarsely crushed hard peppermint candies

  • To browned butter, place butter in an 8 to 10 inch frying pan over medium heat until lightly browned, 5-10 minutes. Pour into a bowl and cool.
  • In a bowl with a mixer, beat butter with sugar until well blended. Then beat in egg white and vanilla.
  • In another bowl, combine flour and baking soda. Add to butter mixture. Stir then beat until well mixed. Stir in crushed peppermint candies.
  • Drop dough in 1/2 tsp portions 1 inch apart onto buttered cookie sheets.
  • Bake in 350F oven until tops of cookies begin to look slightly cracked and are deep golden, 8 to 10 minutes. If using more than 1 pan in oven, switch pan positions halfway through baking.
  • With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on pan to firm, 2-5 minutes, then transfer to racks.
  • Yield: 120 1 inch cookies
Family · Family Favorites

Cracker Jack Cookies … a favorite recipe from my sister’s recipe box

cathysmaha5 Comments

A few days ago I had the pleasure of enjoying lunch at The Butterhorn Bakery and Cafe in Frisco, CO, www.butterhornbakery.com. Their baked goods are wonderful.  After having a wonderful sandwich and soup combo for lunch, I took home a sampling of cookies including Ginger, Oatmeal Raisin, Double Chocolate and White Chocolate Macadamia cookies.  Yum!!!

Cracker Jack Cookie

When I returned home, I was in the mood to make cookies.  After a walk down memory lane, via my recipe box, I rediscovered a cookie recipe my sister, Carolyn, gave me over 30 years ago.  It brings back wonderful memories of Iowa family gatherings.  The cookies are chewy and crispy, yet moist.  I will not be a stranger to this recipe any longer!

CRACKER JACK COOKIES

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
2 cups rice krispies®

Ingredients for Cracker Jack Cookies
  • Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda. Mix well. Stir in the remaining ingredients with a wooden spoon. Drop by teaspoon on greased baking sheet.
  • Bake at 350 degrees for 10-12 minutes.  Remove from baking sheet and cool.

Family Favorites · My Roots

Sugar Cookies…for your special Valentine

cathysmahaLeave a comment

This was my Mother’s favorite sugar cookie recipe.  She made them every Christmas and frequently during the year.  They are melt-in-your mouth yummy!

I decided this would be a wonderful Valentine’s treat to share with friends and family. The traditional chocolates would have been nice, but nothing beats homemade cookies!

Wishing you a Valentine’s Day full of love and friendships!

SOFT SUGAR COOKIES

2 cups powdered sugar
2 cups white sugar
2 cups margarine
4 eggs
2 cups vegetable oil
1 teaspoon lemon extract
3 teaspoons vanilla
8 cups flour
8 heaping tablespoons flour
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon nutmeg

  • Mix sugars, margarine, eggs, oil, and extracts together until well blended.
  • Sift together flour, salt, baking soda, cream of tartar and nutmeg and add to sugar mixture. Blend well and mix with hands when it gets too stiff to continue with mixer.
  • Roll dough into balls the size of a walnut. Put on cookie sheet and press with a glass dipped in sugar or press with glass and sprinkle with colored sugar.
  • Bake at 350 degrees until very light brown, about 8-9 minutes. Do not leave until brown or overbake. Cool.
Fresh baked sugar cookies

These cookies freeze wonderfully. I have often made for the holidays and freeze.

Family Favorites · Holidays · My Roots

Norwegian Kringla – amazing!

cathysmaha3 Comments

When I was a little girl, my Mother and I would visit our elderly Norwegian friends, the Butlers, and feast on amazing home-baked goods.  Anna would make Norwegian Kringla (pictured above), Lefse (potato flatbread), and other delights.  I loved everything, but my favorite was Kringla.  My Mother learned to make it and the recipe below is well over 100 years old.  It quickly became a Christmas tradition and I’ve made it for my family.  This year is no different.  The slightly sweet dough with the slight anise taste is truly a delight.  Kringla paired with a hot cup of coffee or hot chocolate is heavenly.

Think I’ll head to the kitchen for a hot chocolate and a Kringla….YUM!

KRINGLA

I usually double the recipe and freeze several to enjoy long after the holidays are gone.

1 egg
1 cup sugar
1/4 teaspoon Anise Extract
2 tablespoons melted butter
1/2 cup buttermilk
1 cup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
4 cups flour

  • Beat egg and sugar together. Add anise extract, melted butter, buttermilk and 1/2 of sour cream.
Kringla Step 1 ingredients blended together
  • Mix 1/2 teaspoon baking soda with remainder of sour cream and let sit for about 5 minutes.
Sour cream and baking soda after 5 minutes
  • Mix together flour, baking powder and remaining 1/2 teaspoon baking soda.
  • Mix together flour mixture alternately adding egg mixture and sour cream mixture.
  • Dough will be very stiff and you will need to finish mixing with your hands.
Kringla dough
  • Chill dough overnight.  Remove 1-2 cups of dough at a time so the dough remains chilled.  Take a small piece of dough (size of a small walnut) and roll into a ball and then into a pencil shape.  Shape the dough into a pretzel shape and place on a greased cookie sheet.
Kringla Rolled into Ball
Dough rolled into pencil shape
Kringla shaped and ready for the oven
  • Bake at 425 degrees for 5 minutes on the bottom rack of the oven and then on top rack of oven for 2-3 minutes. Bottom of Kringla should be golden brown–tops may not be brown.  (I have found that every oven is different.  Mine tends to run hot so I decrease the amount of time on the bottom shelf to 3 minutes.)
  • Cool and store in airtight container. Great warm with butter and a cup of coffee or hot chocolate.
Kringla ready to be served