Friday, February 11, 2011

Valentines Cookies, Reece's Style



I found these cookies over at the blog, my name is snickerdoodle. She called them 'melt your heart cookies'. SO cute!

I just wanted to share these really quick and tell you to go check out my name is snickerdoodle (her picture is MUCH better than mine:)). I used a different peanut butter cookie recipe than she used for hers. These are basically the same as the Reece's mini-muffin cookies that I blogged about here.
Valentines Cookies, Reece's Style
Ingredients:
  • 1 3/4 cup flour
  • 1/2 t. salt
  • 1 t. baking soda
  • 1/2 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup peanut butter
  • 1 egg, beaten
  • 1 t. vanilla extract
  • 2 T. milk
  • 30-40 miniature Reece's Peanut Butter HEARTS
Directions:
  1. Preheat oven to 375 degrees
  2. Combine flour, salt, and baking soda, set aside
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in egg, vanilla and milk. Add the flour mixture; mix well.
  4. Using approx. 1 T of dough, shape into a ball, roll in sugar and place on a baking sheet.
  5. Bake at 375 degrees for 8 minutes. Remove from oven. Allow to cool for 2 minutes. Press Reece's heart into the center of the cookie and allow to finish cooling.
Edited:  I now let my cookies cool for 9-10 minutes before adding the Reece's heart.  The Reece's hearts will melt, if you add them too soon.  In the first picture above, I let the cookies cool ~10 minutes.  The second picture was cooling for ~2 minutes.
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Tuesday, February 8, 2011

Paula Deen's Dreamy Creamy Hot Chocolate

There is nothing that reminds me of Grandma like Cinnamon Toast and Hot Chocolate. I tried this recipe from Food Network for Paula Deen's Hot Chocolate and it is really Yummy!

I am still planning to share the mixed berry syrup from the crepe post with you, I just can't find my recipe book. We have had a few things disappear lately...shoes, books, etc...guess it's time to go hunting for the 2 year old's hiding places:)

Paula Deen's Dreamy Creamy Hot Chocolate
Ingredients:
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup unsweetened cocoa
  • 1 1/2 t. vanilla extract
  • 1/8 t. salt
  • 6 1/2 cups hot water
  • miniature marshmallows(optional-I used whipped cream)

Directions: In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows if desired.

Tip: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving.

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Wednesday, February 2, 2011

Crepes with Cheese Blintz Filling

My Sister sent me this recipe. Her husband made them for her(lucky). We had to try them and we LOVED them. My Sister served hers with pureed strawberries and pureed peaches mixed with a little Splenda, fresh berries and powdered sugar. I served mine topped with mixed berry sauce(I'll share that recipe soon), whipped cream and strawberries.
I loved these, the filling wasn't too sweet and mixed wonderfully with the fruit syrup and whipped cream. Thanks for the recipe, Heather!

Crepes with Cheese Blintz Filling

Ingredients:

Crepes:

  • 1 1/2 cups all-purpose flour
  • 2 cups milk
  • 3 T butter, melted
  • 2 T granulated sugar
  • 2 eggs
  • 1/2 t. vanilla
  • 1/2 t. baking powder
  • 1/2 t. salt
  • additional butter (for pan)

Filling:

  • 1 cup cottage cheese
  • 1 cup softened cream cheese
  • 1/4 cup powdered sugar
  • 1/4 t. vanilla

Directions:

  1. Use an electric mixer to blend together all crepe ingredients(except the butter for the pan) in a large bowl. Blend just until smooth. The butter will be very thin.
  2. Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
  3. Preheat a 10-inch frying pan over medium heat. When the pan is hot add 1/2 t. butter.
  4. When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1 1/2 to 2 minutes or until golden brown on one side.
  5. Use a spatula to lift an edge of the crepe, grab it with your finger, use the spatula to quickly flip over. Cook for another 1 1/2 or until a bit lighter shade of brown than the first side, then slide it out of the pan. Repeat with the rest of the batter and stack finished crepes on top of each other to keep them warm.
  6. Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crepes, place each crepe, dark side down, on a plate. Pour 2 to 3 T of cheese filling across the center of the crepe. Fold the sides in and flip entire blintz over(to hide seam) onto a serving plate.
  7. Top with desired toppings.
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