Oatmeal Scotchies

Ingredients:

• 1/2 cups whole wheat
• 1 tablespoon ground flaxseed
• 1 1/2 tablespoons protein powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup butter, unsalted and softened
• 1/4 cup granulated sugar
• 1 tablespoon golden syrup (or corn syrup)
• 1/2 cup packed brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cups quick or old-fashioned oats
• 1/4 cup shredded coconut
• 1 cup butterscotch Flavored Morsels

Directions:

1. Preheat oven to 350° F. Line baking sheets with parchment paper.
2. Combine flour, flaxseed, protein powder, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, golden syrup, egg and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, coconut (I grind oats and coconut together in processor before adding for a finer texture) and morsels. Drop by rounded tablespoon onto ungreased baking sheets lined with parchment.
3. Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pineapple Pie

Ingredients:

• 4 eggs, large
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• zest and juice of 1 lime
• 2 tablespoons rum (optional)
• 1/4 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 cups chopped fresh pineapple
• Pie crust for one double crust 9-inch pie
• Raw sugar, for garnish

Directions:

1. Preheat the oven to 425 degrees F
2. In a large bowl, lightly beat eggs, then whisk in sugar, lime zest and juice, rum and salt. In a separate bowl, whisk together flour and butter until fully blended, then whisk them into the egg mixture. Stir in pineapple.
3. Lay bottom layer pie crust into a 9-inch pie plate. Trim the overhang to 1 inch and fill it with the pineapple mixture. Brush the rim of the pie crust with egg wash or milk.
4. Lay top layer pie crust over the pie, trim and crimp the edges as you wish. Cut slits in the top crust, paint it with either egg wash or milk and sprinkle top with raw sugar.
5. Bake pie on baking sheet for 20 minutes, rotating once halfway through. Lower the temperature to 350 degrees F, bake for another 30-40 minutes, until crust is nicely browned and fully baked.
6. Allow pie to cool completely before serving. Can be kept refrigerated for up 1 week.
7. Makes one 9-inch pie

Chocolate Balls

Directions:

• 7 tablespoons butter, unsalted, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 3 tablespoons cocoa (I used a mix dark and black cocoa)
• 1 1/4 rolled oats
• 3 tablespoons of your favorite liqueur (I used chocolate liqueur)
• 1/2 cup dark chocolate chips
• 1/2 cup white chocolate chips

Your coating of choice (list follows)

Instructions:

1. Cream together butter and sugar till fluffy. Add in other ingredients until smooth.

2. Roll the mixture into small balls and dip/roll them in coating of choice.

3. Let them harden in the fridge. Chocolate balls will last at least 1-2 weeks.

Suitable coatings

• Cocoa powder
• Melted chocolate (dark, milk, white)
• Chopped nuts
• Layered chocolate
• Desiccated coconut
• Sprinkles
• Decorative icing
• Colored sugar crystals
• Glazed cherries or peel (a simple single fruit piece at the top of a truffle will appear very effective), or chopped dried fruit pieces
• Icing sugar

 

Coconut Walnut Pie

Ingredients:

• 1 cup corn syrup
• 4 eggs, large
• 1 cup brown sugar
• 1/4 cup butter, unsalted
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup  walnuts, finely chopped
• 1 cup flaked coconut
• 1 (9-inch) unbaked

Directions:

1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter, cinnamon, salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly – it should spring back when done. Cool for 2 hours on wire rack before serving.

Yield: 8 servings

Pumpkin Pie

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~Jim Davis

Ingredients:

• 15 ounces Pumpkin
• 1 tbsp. Cornstarch
• 1/2 tsp. Cinnamon
• 1/2 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/4 teaspoon Allspice 
• 1/4 teaspoon Cloves
• 1/2 tsp. Salt
• 1 1/2 tbsp. Butter,unsalted, melted
• 1-12 oz. can Evaporated Milk
• 1 cup Brown sugar
• 3 Eggs, large, beaten 
• Dash lemon juice 

Directions:

1. Preheat oven to 450 degrees.
2. Sift sugar, cornstarch, salt, cinnamon, ginger, nutmeg, allspice and cloves together. Mix this with pumpkin. 
3. Add eggs, melted butter, and evaporated milk. Add a dash of lemon juice.
4. Line a 9-inch pie plate, pour in contents.
5. Bake at 450 for 15 minutes. Then reduce temperature to 350 and continue to bake for 50 minutes.

Pear-blackberry Pie with Cardamom

The blackberries give the pie a nice color and the pear rounds out the flavor of the the berries.

Ingredients:

Filling

• 4 fresh pears, unpeeled
• 1½ cups fresh or frozen blackberries
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 cup sugar
• 1/4 cup brown sugar
• ¼ cup cornstarch
• 1 unbaked 9-inch pie shell

Crumb Topping

• 3 tablespoons sugar
• 3 tablespoons brown
• ½ cup all-purpose flour
• ½ teaspoon ground cardamom
• 2 tablespoons cold unsalted butter

Directions:

Preheat the oven to 375°F. Core and slice the pears. Mix all the filling ingredients together well. Pour into the pie shell.

Add the dry ingredients for the crumb topping to a food processor or blender, pulse to combine, then add the butter. Mix until the topping comes together into crumbs. Add to the top of the pie. Bake for 70-80 minutes and let pie cool on wire rack before serving.

Yield: one 9-inch single-crust pie.

Chocolate M&M Cookies

 

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 egg, large
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose unbleached flour
• 1 cup whole wheat flour
• 1/4 cup cocoa (I used Hersheys special dark)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon espresso powder
• 1/4 tsp salt
• 1 cup M&M’s
• shot of vodka (optional)

 

 

 

 

Directions:

1. Preheat oven to 350 degrees.  Cream butter and sugars until fluffy.

2. Beat in egg and vanilla until well combined.

3. In a separate bowl, mix dry ingredients together, and add slowly to batter. Mix well.

4. Add M&M’s and mix well.

5. Scoop dough in heaping tablespoons; place approximately 3 inches apart on a lightly greased (or lined with parchment) cookie sheet. Before placing them in the oven, flatten them with either your fingers or the bottom of a drinking glass, much like you would a sugar cookie.

4. Bake for 9-10 minutes.  Let them cool on the cookie sheet for approximately 5 minutes before moving onto a wire rack to finish cooling.

Yield: 24-27 cookies

 

 

Amaretto Cookies

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 unsalted butter, soft
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• 1 egg, large
• 6 ounces dark chocolate chips
• 1/2 cup chopped nuts
• 1/4 cup Amaretto
• 1/8 teaspoon nutmeg

Directions:

1. Preheat oven to 375 degrees.
2. Cream butter and sugars together till light and fluffy. Mix in egg and vanilla.
3. Add flours, baking soda, salt and nutmeg; mix well.
4. Add nuts, chocolate chips and Amaretto; mix well.
5. Drop by rounded spoonful on ungreased cookie sheet. Bake for 8 -10 minutes.
6. Cool on pan for 2 minutes before removing to wire rack to finish cooling.

I used an extra large cookie scoop and got 18 cookies.

 

Mexican Chocolate Snickerdoodles

Chocolate, cinnamon and a little kick from cayenne! 

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 eggs, large
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa
• 1 1/4 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup granulated sugar
• 2 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees F.
2. In a large mixing bowl beat butter for 30 seconds. Beat in the 3/4 cup sugar, the brown sugar, cream of tartar and cayenne until combined. Beat in the eggs and vanilla until combined. Beat in the cocoa powder.
3. Sift in flours, 1 teaspoon cinnamon and other spices, baking soda and salt. Mix with wooden spoon. If necessary, cover and chill dough about 1 hour or until easy to handle.
4. In a small bowl stir together the 1/4 cup sugar and 2 teaspoons cinnamon. Shape dough into 1 1/4-inch balls. Roll balls in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets.
5. Bake for 10 to 12 minutes or until edges are set and tops are cracked. Cool on cookie sheets for 1 minute. Transfer to a wire rack and let cool completely.

Orange Gingerbread Chocolate Chip Cookie

 

A soft gingerbread cookie infused with orange and filled with chocolate chips. It’s a drop cookie, so much easier to prepare and makes the kitchen smell wonderful while baking. 🙂

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 teaspoon orange zest
• 1 egg, large
• 1/4 cup molasses
• 1 1/2 teaspoons milk
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup dark chocolate chips

Directions:

1. Preheat oven to 350° F. Line cookie sheets with parchment
2. Beat together butter, sugar and zest until fluffy.
3. Add egg; mix until well combined.
4. Stir in molasses and milk.
5. Add flour, baking soda, salt and spices and stir well until a thick, smooth batter forms.
6. Stir in chocolate chips and drop dough by rounded teaspoonsful onto greased baking sheets, 2 inches apart.
7. Bake for 10 minutes, or until bottoms are very lightly browned – do not overbake.
8. Cool for 2 minutes on pans before removing to racks to cool completely.

Makes 24 -27 cookies