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Your Tray or Mine Recipe of the Day: Brown Eyed Susans, a Family Favorite

16 Dec

ORIGINALLY POSTED DECEMBER 7, 2011

When I posted my first recipe last week for Chocolate Thumbprint Cookies, I mentioned that it was one of my top two favorite cookies on our trays each year (I’ll let you know what my other favorite is when I post it.) However, the thing about cookie trays is that everyone has their own favorites. Mine tend to be all the ones that are heavily chocolate chip based, but not everyone’s are.

Brown Eyed Susans for Christmas Cookie Trays

I had a near meltdown when I realized we were totally out of any sprinkles for the tops of the cookies. I recovered when I found red and green stars instead.

Today’s recipe is for Brown Eyed Susans, which are my brother’s favorites. I might have one each year, but he *loves* them. They’re good and easy to make. I hope you’ll try them!

BROWN EYED SUSANS

INGREDIENTS

Cream together the following:

1 cup butter

3 TBL. sugar

1 tsp vanilla

2 cups flour

1/2 tsp. salt

CHILL FOR TWO HOURS.

Rolled and flattened cookie dough

Here’s what the cookies look like as they are rolled and then as they are flattened.

DIRECTIONS

Roll into about 1 level tablespoon ball and place on greased cookie sheet.

Flatten slightly using your fingers. (This is a good place to have your kids help out.)

Bake at 400 degrees for 8-10 minutes.

Frost while warm. (You can make these ahead, freeze cookies and then frost them when thawed.)

I find that if you fill all your baking sheets with the rolled and flattened cookies first, you can use the baking time to make up the frosting so that it’s ready for you to frost them while they’re warm.

Brown Eyed Susans

These look pretty with any sort of decorations on top, but we normally use sprinkes as shown here.

FROSTING INGEDIENTS

1 cup Confectioner’s Sugar

2 TBL Baking Cocoa

2 TBL hot water

1/2 tsp vanilla

Use about 1/2 tsp on top of each cookie (yes the frosting does drip off the cookies, so put wax paper underneath.)
**I found that the 1/2 tsp measure on top of each cookie is important. If you use just any spoon to frost them you run out of frosting because too much goes onto the cookies and then drips off the cookies onto the wax paper and then you have to make another batch of frosting.

Sprinkle colored sprinkles or chocolate sprinkles (or place an almond, or whatever you’d like,) on top. This is also a good “job” for kids to do, decorating the tops of the frosted cookies, that and running their fingers all over the waxed paper where the chocolate has dripped once the cookies are safely removed!

**In Rhode Island, the sprinkles are called Jimmies. My dad is Jimmy and my mom is Pat so we call our colored ones Patsies. Just a random fact for you…

A single recipe makes about 36 cookies.

Your Tray or Mine? Cookie Tray Recipe of the Day: “Krispie” Chocolate Chip Cookies

14 Dec

The most recent time I made these, I used a mix of both chocolate Rice Krispies and the plain Rice Krispies. they were delicious!

The following recipe is a newer recipe to my collection, not one that I grew up on as we did our cookie trays when I was growing up. But, I like this recipe because it’s fast and easy, and it’s not “just” another chocolate chip cookie recipe, the cereal gives it an added crunch. I often double this recipe, it makes a lot and it’s a good filler on the trays. I have yet to have someone say they didn’t like these cookies!

I got the recipe from a cookbook I’ve had since before I was married. I always find the best recipes in it! It’s called “Favorite Brand Name Cookie Collection.” I did add the word “Krispie” to the title myself though.

“Krispie” Chocolate Chip Cookies

INGREDIENTS

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt

1/2 cup butter or margarine softened
1 cup sugar

1 egg
1 tsp vanilla

2 cups Rice Krispies (I have used the plain  Rice Krispies as well as the chocolate flavored Rice Krispies. Either works well.)
1 cup semisweet chocolate chips

There’s lots of measuring, pouring and mixing in this recipe. Great opportunities for kids to help out in the kitchen, and for them to learn by doing.

DIRECTIONS

Stir together flour, baking soda, salt in a medium bowl. Set aside.

In a large mixing bowl beat margarine and sugar until well combined.

Add egg and vanilla. Beat well.

Add flour mixture. Mix thoroughly.

Stir in Rice Krispies cereal and chocolate chips.

Drop by level tablespoonfuls (I use the Pampered Chef small scoop) onto greased cookie sheets. (I did not grease. But my cookie sheets are pretty well seasoned and there’s butter in the recipe too.)

Bake at 350 degrees for about 12 minutes or until lightly browned.

Remove immediately from cookie sheets and cool on wire wracks.

Makes about 3 1/2 dozen cookies (and mine did make exactly 42 cookies.)

Your Tray or Mine? Cookie Tray Recipe of the Day: Snickerdoodles

6 Dec
Snickerdoodle Cookies

These are fast and easy cookies to make and one of my kids’ favorites.

ORIGINALLY POSTED DECEMBER 12, 2011

Today’s recipe is a new addition to our cookie trays. It is not one that we did when I was growing up but it’s one I include every year now.

Several years ago when my kids were in preschool we attended a book fair there prior to Christmas. I got them a “Strawberry Shortcake Holiday Treats” cookbook and this recipe is from there! It had all “regular” ingredients (aka ingredients I had on hand) and that’s why I liked it.

I usually have them help me by dropping the cookie dough in the cinnamon and sugar and having them roll them. Rolled cookies are good for that!

I often double this one, it’s a fast tray filler.

Tomorrow be on the lookout for a fun craft for the kids to go along with this recipe!

Strawberry Shortcake Holiday Treats Cookbook

Here’s the girls’ cookbook that this recipe came from.

SNICKERDOODLES
Ingredients:
1 3/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup white sugar

also 2 Tbl. white sugar

1 egg

2 Tbl milk or cream

2 tsp vanilla

1/2 tsp cinnamon

Directions:
Preheat oven to 375

In medium bowl, stir together the flour, baking soda, and salt. Set aside

Use the electric mixer to cream together the butter and 1 cup of sugar.

Beat in the egg. Add the milk and vanilla. Beat until all combined.

Add in dry ingredients and beat til well mixed.

In the small bowl, stir together the 2 TBL sugar and 1/2 tsp cinnamon.

Roll the dough into 1″ balls. Roll the balls in the cinnamon sugar mixture and place them about two inches apart on the baking tray.

Bake for 10-12 minutes or until cookies are done. Remove to wire rack and cool completely.

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Thumbprints

4 Dec

ORIGINALLY POSTED DECEMBER 1, 2011

I first posted this recipe on my FB page on December 5, 2008!! It’s a cookie recipe my mom and I make every year, and if I had to pick a top favorite, this would be in my top two. I LOVE these cookies. They’re easy to make and easy to just POP into your mouth!! And, they’re chocolate on chocolate. I mean really…how much better can you get than that?

This is a rolled cookie, so your kids can help you if you’d like them to. They can also use their thumbs to make the indentation in the cookies for the filling.

***As of 2013, I’ve added some modifications to the recipe to go with our dietary restrictions. You can either stick to the original recipe or try the healthified version.***

Chocolate Thumbprint Cookies
Makes six dozen
Preheat oven to 375 degrees

Thumbprints before baking

Almost ready to go in the oven!

Alex making thumbprint batter

Alex did almost all the measuring and mixing for the thumbprints herself, with very little help from me.

INGREDIENTS FOR COOKIES

1 cup margarine or butter, soft (We now use I Can’t Believe It’s Not Butter)
1 cup granulated sugar
1 tsp vanilla extract
2 oz (2 sq.) unsweetened chocolate, melted and cooled
1 egg
2 1/2 cups all purpose flour (you can sneak in some wheat flour, mixing half wheat and half white)

DIRECTIONS FOR COOKIES

In large bowl, cream margarine and sugar until light and fluffy.
Blend in vanilla, chocolate and egg.
Lightly spoon flour into measuring cup, level off. Gradually add flour to creamed mixture, mix well.
Chill dough 30 minutes for easier handling.

Shape dough into 1″ balls, place 2″ apart on ungreased cookie sheets or parchment lined sheets. With thumb, make imprint in center of each cookie.

Bake at 375 degrees 8-10 minutes. Let cool one minute before removing from cookie sheets. Fill with chocolate cream filling.

Thumbprints ready to fill

Thumbprints are ready to be filled!

INGREDIENTS FOR CHOCOLATE CREAM FILLING

6 oz. (1 cup) semisweet chocolate chips
2 Tablespoons corn syrup
1 Tablespoon water
1 Tablespoon margarine or butter
1 teaspoon vanilla extract

In small saucepan melt chocoalte chips with corn syup, water and margarine over low heat, stirring constantly. Stir in vanilla.
Spoon 1 tsp into each cookie.

Your Tray or Mine? Cookie Tray Recipe of the Day: Chocolate Chip Butterballs

2 Dec

These cookies could be made with nuts instead of chocolate chips if you prefer!

ORIGINALLY POSTED DECEMBER 5, 2011

Today’s recipe is another one of my favorite cookie recipes, one we’ve made for years and years. Way back when I was a Girl Scout, I used to participate in the Girl Scout Bake Off each year and one of the years I earned second place with these cookies! That’s how long my family has been making them.

We call them Chocolate Chip Butterballs, but they have many other names: Snowballs, Mexican Wedding Balls, Hazelnut Balls and probably other names I don’t even know about.

Traditionally they are made with nuts. I don’t like nuts, my family never baked with nuts growing up and I don’t either We all really love Chocolate Chips though, so my mom has always subbed in the chocolate chips for nuts. You can choose either mini chips or the regular sized chips. Personally, I prefer the big ones, but if you don’t, switch them for the minis instead. If you’re into tasting batter, this one is safe to eat, there are no eggs in this recipe. I’m always pretty sure I’d come out with about six more cookies in each batch if I ate less batter!

This recipe can be made fast and easy if you have extra set(s) of hands to help you roll the batter into balls! This is one I often let my kids help with. I don’t usually have them roll the hot ones in the sugar though, even though I use a spoon for that. Their “part” is the cold batter getting rolled into the balls for baking.

Be sure to check back tomorrow to see what the coordinating kids’ activities are for this recipe!

Enjoy!

Chocolate Chip Butterball Cookies

INGREDIENTS

2 cups flour **for a healthier version, I have used one cup of wheat flour mixed with one cup of white flour**
1 cup butter or margarine  **for a healthier version I have substituted “I Can’t Believe It’s Not Butter” for regular**
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla

one 12 oz. package chocolate chips

Bowl of confectioner’s sugar

DIRECTIONS

Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.

Add in chocolate chips, mix them into the batter.

Refrigerate dough 30 minutes (or longer.)

Form into 1″ balls, place on cookie sheet. These don’t spread, so you can put a lot on a sheet, no need to spread them out a ton.

Bake at 375 for 15-20 minutes.

Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner’s sugar.

Roll a second time in confectioner’s sugar before serving.

Our Thanksgiving recipes for you all in one place

25 Nov

These were a delicious after school snack on Friday and breakfast on Saturday.

Happy Monday! For many of us, myself included, this is a short week. I am thankful for the short week as it was such a busy weekend.

I’ve been doing a lot of baking these past few days and digging up some older recipes on my blog. Each time I’ve made something, I’ve made a mental note to repost some of these older recipes, so today I’ve decided to post them all in one place.

The Peanut Butter Pumpkin Chocolate Chip muffins shown here were first posted in 2015, and I made them on Friday afternoon. It had been a long time since I was able to make something for the kids after school, but I had some time on Friday between getting home from one job and heading out to the other. Everyone would be home before me, so I left them with a note that said 1) Yes, these are for you. 2) Yes, you can eat them now. 3) Peanut Butter Pumpkin Chocolate Chip. 4) Yes, they are gluten and dairy-free. 5) Two each. That answered all the questions I knew they’d come in asking me if I were there. They made a great after school snack for them and breakfast in the morning on what would be a busy Saturday with people going in all directions.

Last week, our office had a Friendsgiving, and I decided to make a dessert that I like to make every year, crustless Pumpkin Pie Cupcakes. You serve them with a dollop of whipped cream on top and it’s just like having a little taste of pumpkin pie, minus the crust. I have made these gluten and dairy-free in the past, and I will do that again this week for Thanksgiving. We use a Reddi-Whip dairy-free whipped cream on top. I first posted this recipe in 2012.

These have been a family favorite for years. They can be made jumbo-sized as I did here, or slightly smaller.

Yesterday, my daughter hosted a Friendsgiving at our house. It was a perfect-sized group, not too big or too small, and everyone brought something, which made it manageable for her to host. We made a turkey breast using the Instant Pot, which was phenomenal and cooked in about 40 minutes. In addition, I opted to contribute a gluten and dairy-free option so that our other daughter could have dessert too, even though we had so many others coming. It was not her event, but I knew she’d want to partake in the dessert course. My husband loves these Pilgrim Pies and has been asking for them for a few weeks, so that’s why I chose to make them. I used my Pampered Chef medium scoop to make them but I could have used my small scoop to make even more of them if I wanted to. These have been a favorite for years, and last year my oldest even made a batch to bring back to school with her for all her dorm friends at the end of the Thanksgiving weekend.

One of our favorite Thanksgiving traditions involves this next recipe for Pumpkin Cranberry Bread.  It was a recipe given to me by my mother, and I know that she makes it too. I will start baking up batches of this today and bake several over the next few days. Each batch makes two loaves or one loaf plus three mini loaves. Sometimes I will swap in chocolate chips instead of cranberries for some of the loaves since not everyone loves cranberries. On Thanksgiving morning we slice this up, butter it and grill it for breakfast. When the kids were very small we would line them all up in our bed, pillows propped up behind them and breakfast trays in their laps. They’d eat their bread, drink out of their sippy cups, and watch the Macy’s parade. I have a favorite photo of them doing just that, our littlest one propped up in the middle of the two older ones, and I think of it every time I make this bread.  Now, some sleep through the parade, or we record it to watch later, but we always have the bread. This year we will be at our school’s football game as our youngest is in the marching band and they will be performing. No matter what we do on Thanksgiving morning though, there will always be bread.

The final recipe I will share with you today is also a tradition for our family. It comes from my mother inlaw Marylou and we’ve been making it ever since I had it at her house many years ago. Marylou’s Sweet Potato Casserole is my kind of recipe. It’s got butter and sugar and vanilla and brown sugar. It’s got a root vegetable in there too, so maybe it’s good for you? It doesn’t matter, because it’s Thanksgiving and we eat this just once a year. I am excited to bake this on Wednesday night, but even more excited to eat in on Thursday afternoon. You can make this with nuts or without. In the past, I’ve done both versions, but this year since we have a smaller crowd, most of whom do not like nuts, I will just do one version and skip the nuts.

I hope you all have a blessed Thanksgiving and enjoy some time to relax and reflect. The weeks ahead will again be busy, but it’s the time we get to spend together as well as the special family traditions we’ve established over the years and look forward to every year,  that makes it all worth it in the end.

-Jen

Fun Friday: chocolate banana pudding pie

8 Feb

This was such a great treat and the single pudding recipe made two pies!

Last weekend was Superbowl Sunday. For the first time in a long time, we were not hosting and my husband was heading out to watch the game. We girls had lots of great foods to eat for the game but hadn’t really given dessert much thought. We’d had a super-busy day so I hadn’t even had a chance to think much about it.

That evening as the game was getting started and before any points had been scored, I sat and googled random things like “Dessert right now” and just “Dessert” to see what would come up. I figured I’d see something that would trigger an idea for me. Sure enough, something came up about a pudding pie, and that’s when I knew what I could do.

I had two ready-made, gluten-free graham cracker pie crusts that I’d bought and not used, I had three bananas that were on their way to the freezer if I didn’t use them soon, and I had all the ingredients to make our favorite homemade chocolate pudding. I polled the girls and we all agreed that this sounded like a great idea. It was early enough that the pie could chill for a bit while we ate and watched the game.

I am so glad that we gave this idea a try because this dessert was delicious!! My daughter Liz sliced the bananas and we split them so that we used 1 and 1/2 banana in each crust. The batch of pudding made exactly enough pudding to fill two pies and that gave us enough dessert for three nights.

I’d definitely make this dessert again. It reminded me of a layered graham cracker and pudding dessert my mom used to make us when we were younger, but with the addition of the bananas. Because it had a lot of time to chill, the dessert was even better the second night. You can definitely add a dollop of whipped cream to the top if you’d like, although none of us did. We liked it just the way it was.

Have a great weekend!