click to view post… I’ll figure out how to get all of my posts in one place at some point…. sigh…
sale- inspired cookie
December 13, 2010 7 Comments
Hi all.. me again. talk about a crazy weekend. I could go into detail, but you wouldn’t believe me
~unless you knew my family~ then you would completely get it. ….
And you could pretend to understand, because that is what I do.
I think it’s working 😉
anyway… I’m sure that I have mentioned that I am a coupon queen. I just love me a bargain!
Somewhere in my shopping travels a few weeks ago, I came across a too-good to be true sale .. on extracts.
I bought a few of them one being orange. I set out on the magical world wide web on my ‘home computer device’ and came up with these..
I ♥♥Toffee♥♥ as I pointed out
so when I found this recipe that had Orange AND toffee…. I knew it was made for me….
you will need :
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup confectioners’ sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon orange extract
- 2 eggs
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3 tablespoons orange zest
- 2 cups sliced almonds
- 2 cups English toffee bits
(are you wondering why the Heath bar bag is upside down? It’s because Ali decided that she should ‘taste’ them and cut the corner so that if I tried to take the picture with ‘heath’ facing upright, I would have a shower of heath bar crunchies on my countertop)
♥♥♥Ali♥♥♥
Preheat the oven at 350 degrees F.
In a mixing bowl, add the butter, oil and the sugars. Using a hand-held mixer, beat until combined. Beat in the extracts. Add the eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cream of tartar and salt in a separate bowl. Gradually add to the creamed mixture. Stir in orange zest, almonds and toffee bits.
using a small cookie scoop, scoop cookies 2-inches apart, onto ungreased baking sheets.
Bake until golden brown, about 10 to 12 minutes. Remove from the oven to a wire rack .
These cookies were fabulous just as is…. light & airy, sweet & tart, creamy & crunchy all at once, but I had a hankering ot take it to the next level.
I melted some chocolate with a teaspoon of the orange extract & drizzled
oh. yes. I. did.
the drizzle took these 5 star cookies OVER THE TOP!
so much in fact that I had to pull out some of my Aunt’s China for the cookie’s photo shoot.
oxooox
~shel
the easiest cranberry sauce. ever.
November 24, 2010 2 Comments
Thant’s right, folks, easy peasy. I’m not talkin’ about use your can opener to crack open a jellied can, I’m talkin’ the real shabang
First I’d like to share that I live smack dab in the middle of cranberry country. I sort of took for granted that these wonderful little berries are harvest literally right around the corner from me.
When I went to J& W a few years back, we were talking about cranberries and was surprised at how few people knew that they were grown in bogs.
In the fall the bogs are flooded and a big machine ( can you tell that I don’t know the technical terms? ) causes the bog to vibrate which loosens the that the cranberries so that they float.
then they pull them altogether
and another machine comes & takes the berries out
they get hauled away to where they are packaged & shipped to your store.
After they have been harvested, we take a small colander, go scoop out a bit what is left behind, then come home & separate it from the leaves & debris
we then rinse & drain them well
and viola! cranberries!
Chances are if you drink cranberry juice or eat jellied cranberry sauce and it’s from Ocean Spray, the cranberries came from my neck of the woods 🙂
So here is my recipe for cranberry sauce. this was handed down to me form a client of mine ( I used to be a cosmetologist in my other life)
You will need :
1 bag of cranberries
1 Naval ( seedless) orange
1 cup of white sugar
a food processor
rinse the berries & add to the bowl of the food processor
Zest the orange & add it to the bowl of the processor
peel the pith from the orange & discard
Section the orange & also add to the party
end with 1 cup of white sugar.
Pulse the processor for a few turns until the mixture looks like this
*note* it will still be a bit gritty…. the sugar hasn’t dissolved yet
add to a jar and let refrigerate for at least one hour..
and there ya have it!
yum 🙂
ironically, while typing up this post, an old friend of mine called me to ask me for ” the recipe for that wonderful cranberry sauce that you used to make”
funny, eh?
on a side note, although I do not think that this can be processed, if you put it in decorative jars & keep refrigerated, it makes a wonderful gift 🙂
Ok.. it is officially BIG COOKING DAY!!!!
the brine for our bird, Tomas, is on the stove
*in the brine*
1 cup KOSHER salt
1/2 cup brown sugar
2 chopped clementines
Thyme, Sage & Peppercorns
my fuzzy socks are on, my kitchen is calling my name, and I just finished my breakfast of freshly roasted pumpkin seeds and overly strong coffee ( Scott’s home today 🙂 )
happy cooking !!!
You’ll here back from me later today.. sharing my family’s favorite Thanksgiving recipe of all time..
barefootgirl in the kitchen 
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