Wednesday, 29 November 2017

Maraschino Brownie Cookies

If you are a fan of brownies and cherries you’ve got to try these cookies. Fudgy, brownie-like cookies topped with a sweet cherry with a drizzle of cherry infused chocolate frosting - YUM!.

Yields: 2 dozen cookies
Ingredients
Cookies

½ cup butter, softened
½ cup light brown sugar
½ cup granulated white sugar
1 egg
1-½ teaspoons vanilla extract
1-½ cups all-purpose flour
½ cup unsweetened baking cocoa
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
30 maraschino cherries, blotted dry

Frosting
1 cup (6 ounces) semisweet chocolate chips
½ cup sweetened condensed milk
2 tablespoons reserved maraschino cherry juice, plus additional as needed

Instructions

In a large mixing bowl, using an electric mixer to cream together butter and sugars until fluffy; beat in egg and vanilla. In a separate bowl combine the dry ingredients and then add to creamed mixture a little at a time, beating until well combined. Shape into 24 balls, about 1" round, and place on ungreased or parchment paper lined baking sheets. Slightly indent each ball with one of your fingers and then push one cherry into each ball (don’t indent to much).

Bake at 350° for 10 to 11 minutes. Remove from oven and allow cookies to cool on baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Meanwhile, melt chocolate chips and sweetened condensed milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add 2 tablespoons reserved cherry juice and stir until smooth. Add additional cherry juice if necessary to reach desired consistency. Drizzle frosting over cooled cookies or transfer the frosting to a pastry bag and pipe over the cookies for a more uniform look.
Store cookies in an airtight container.
Link to Recipe: Maraschino Brownie Cookies
Cream butter ad sugars together

Beat in egg and vanilla ( I doubled the batch)

In a separate bowl combine dry ingredients 

add dry ingredients to creamed mixture a little at a time, beating until well combined. 

 Shape into 24 balls, about 1" round, and place on ungreased or parchment paper lined baking sheets. Slightly indent each ball with one of your fingers.

It’s a good idea to blot them lightly with a paper towel before placing them. A little juice is good but you don’t want them dripping wet.

Push one cherry into each ball (don’t indent to much). Bake at 350° for 10 to 11 minutes. 
Meanwhile, melt chocolate chips and sweetened condensed milk in a small saucepan over low heat. 

Remove from the heat; add 2 tablespoons reserved cherry juice and stir until smooth.
 Remove from oven and allow cookies to cool on baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Drizzle frosting over cooled cookies or transfer the frosting to a pastry bag and pipe over the cookies for a more uniform look.


Friday, 27 October 2017

Chicken Burritos


I have been making these easy delicious chicken burritos for years and wanting to post the recipe but every time I make them I cannot for the life of me take a good photo. The photos never do the burrito justice. I take from every angle and still I fall short. I decided these are too good to not post because of a photo.I found this recipe in one of my Best of Bridge recipe books.
My son Leelyn could live on these and his face always lights up when he spots the casserole pan full of burritos. In fact, my whole family likes these too. They are filled with a cheesy, creamy chicken mixture and then rolled up into a nice neat package. We like to eat them with all the fixings. Hope you like them too!


Sunday, 15 October 2017

Pumpkin Pecan Baked Brie


I was looking for a Thanksgiving appetizer recipe when I came across a recipe for baked brie using pumpkin butter. I have seen many recipes for apple butter but never have I heard of pumpkin butter. Here in Edmonton you can purchase it at the William Sonoma store in West Edmonton Mall but it is really easy to make and probably much cheaper too. The pumpkin butter is sweetened with maple syrup and brown sugar and pumpkin spice is added for the perfect touch. When you put the brie, nuts and pumpkin butter together with the pastry it is simply heaven on a cracker.


Wednesday, 11 October 2017

Spaghetti and Meatball Casserole



Here is another version of spaghetti casserole but with meatballs. These meatballs really steal the show as they are packed with flavour. We like our food hot so I used hot Italian sausage meat but you can use mild and it will be flavourful as well. The fresh mozzarella melts so nicely and adds so much to the casserole. Enjoy!


Tuesday, 3 October 2017

Applesauce



I have a apple tree in my back yard and I have been making applesauce for many years. This year we had another bumper crop so I have been busy in the kitchen making applesauce. The best part about apple sauce is that you do not have to peel the apples. You simply core and slice them and then cook them with the skins on. I use a food mill to pass the cooked apples through to squeeze out all the pulp but the skins and seeds remain in the mill. It is a simply gadget that is inexpensive but very useful. I bought mine at Superstore for $25.00. I also have a apple corer that removes the core and slices the apple in one move. If you want to preserve your applesauce I provided the instructions. I make a lot of applesauce so I always process my sauce in jars and enjoy it all year. You can also make one batch and eat it within a week or you can freeze it. You can adjust the sweetness depending on the sweetness of the apples. I add cinnamon to my applesauce and you can adjust this to you own personal tastes. I love to eat applesauce with granola and berries. One recipe yields 8 cups of sauce.