Fun Friday: Jelly Thumbprint Cookies for a great after school snack

10 Dec
Once I tried these cookies the first time, I knew the recipe was a keeper!

Once I tried these cookies the first time, I knew the recipe was a keeper!

ORIGINALLY PUBLISHED JANUARY 2, 2014

I tend to enjoy cookies of the chocolate variety.

I know, you’re completely shocked by this news.

However, last year when I made my cookie trays, I thought the chocolate was a little bit overwhelming to the non-chocolate choices on my trays.

What if someone doesn’t like chocolate?

Doubtful, but what if?

Then they’d only have two of my cookies to choose from: Snickerdoodles and Oatmeal Scotchies. I felt like I needed another option for this year’s trays. I wanted something easy, something without a ton of ingredients or steps.

Enter the Jelly Thumbprint cookie.

I had a Chocolate Thumbprint cookie, but these would be completely different, other than the thumbs.

I went to Allrecipes.com and found this recipe, and modified it to suit my own needs.

I made it a little bit healthier, with the addition of some wheat flour and by using I Can’t Believe It’s Not Butter.  I didn’t want the peanut butter glaze, so I just left them plain.

I first made them as an after school snack, making half with strawberry jelly and half with grape. The kids loved them so I decided they’d make it onto the trays. This year I’d been invited to participate in a cookie swap, so I made a double batch of these, using half for the swap, some for a Christmas party we were going to, and the rest for my trays.

They were a hit, all around!

This is a cookie that can be made for my family throughout the year, and I intend to make them a permanent addition to my trays in the future as well.

Below is the recipe from Allrecipes.com as it appears on their site, along with my modifications. If you’d like to make them with the peanut butter, you can try that as well!

Jelly Thumbprint Cookies

Ingredients:
1 cup butter, softened (I used I Can’t Believe It’s Not Butter)
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour (I used one cup of white, one cup of wheat flour)
1/2 cup grape jelly (I also used strawberry jelly)
1/2 cup creamy peanut butter (I skipped the peanut butter)
1 1/2 teaspoons vegetable oil (When skipping the peanut butter, no use for the oil either)
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
2. Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
3. Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
4. Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 – 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

Your Tray or Mine: Last recipe: Glazed Pineapple Cookies A Family Favorite

9 Dec

My dad’s favorite, the Glazed Pineapple Cookies come from this cookbook.

ORIGINALLY PUBLISHED DECEMBER 20, 2011

Today’s recipe is the last one for the Your Tray or Mine series!

It is my dad’s favorite cookie tray recipe as well as one of my mom’s favorites. He only gets these cookies once a year and he looks forward to them all year long. They are glazed pineapple cookies, such a pretty cookie on our tray, and not a stitch of chocolate on them!

My mom and I split the list of recipes in half each year, each making about 6 different kinds, and merging them on our trays. This one is one of the ones on her to do list each year. This recipe comes from her McCall’s Cookie Collection Cookbook. It looks very similar to a glazed egg biscuit, but it’s a completely different cookie.

Glazed Pineapple Cookie

Glazed Pineapple cookies….my dad’s fave.

GLAZED PINEAPPLE COOKIES

INGREDIENTS

1 can (8 3/4 oz.) crushed pineapple

2 cups sifted all purpose flour

1 and 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 cup shortening

1 cup light brown sugar firmly packed

1 egg

1 tsp vanilla

INGREDIENTS FOR GLAZE

4 cups sifted confectioners sugar

3 to 4 tablespoons liquid from pineapple plus about 2 tablespoons hot water

DIRECTIONS

1)Drain pineapple, reserving liquid.

2) Preheat oven to 400 degrees. Lightly grease cookie sheets.

3) Sift flour with baking powder, baking soda, and salt, set aside.

4) In large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light.

5) Beat in egg and vanilla until light and fluffy.

6) Add drained pineapple, mix well.

7) Stir in flour mixture until well combined.

8) Drop by rounded teaspoonfuls, two inches apart, onto prepared cookie sheets.

9) Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; cool partially.

DIRECTIONS FOR GLAZE:

In a medium bowl combine sugar with pineapple liquid. Stir until smooth.

Spread tops of cookies with glaze while they are still slightly warm.

Makes about 3 1/2 dozen.

The challenge is real: health and wellness vs. tradition

8 Dec
Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

Red and green crinkle cookies were new for me this year and I wanted everyone to be able to enjoy them.

ORIGINALLY POSTED DECEMBER 22, 2015

It seems to me that our family often has their “ah ha moment” in regards to what’s been bothering their stomachs *right* before the holidays, whether it’s Thanksgiving, Christmas or New Year’s.

Although I’m always so happy we’ve figured it out and can help them, I always find it totally and completely overwhelming trying to figure out our traditional holiday meals versus their new health and wellness needs. I want everyone to feel good, and yet I want everyone to be able to partake in our usual favorites, whether it’s grilling and eating pumpkin bread in our pjs in front of the television on Thanksgiving morning, or whether it’s making and eating all our favorite Christmas cookies from recipes we’ve held near and dear through the years.

It’s very challenging.

Very.

With our new gluten free needs, I found myself completely overwhelmed, trying to immediately figure out what we needed for Thanksgiving, but while doing so, knowing that Christmas was literally right around the corner, and that holiday for us, had visions of flour and gluten dancing in my head. We normally bake dozens and dozens of our favorite Christmas cookies every year, and it’s a tradition I have held near and dear to my heart since growing up baking with my mother and it’s something I’ve passed on to my children as well. In addition to our old favorites, each year I also will often try out a new recipe and with that, I’ve added a few new favorites to our traditional list as well.

As I searched, scrolled and pinned, I tried to make heads or tails of what I was going to do. I saw many holiday cookie recipes online, and although they looked good enough, they weren’t *our* holiday cookie recipes and I knew that no matter how good they might be, it wouldn’t be good enough for us. I wanted everyone to be able to enjoy our old favorites and any new favorites we might find this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year.

Winner, winner! This was the flour blend I decided to try for our cookies this year. I measured cup for cup as I would have in my regular recipes, as it said you could.

Finally, after avoiding the thought process for a while between Thanksgiving and Christmas, last week I decided to attempt to make our own recipes using gluten free flour. Specifically, I opted to use the Pillsbury gluten free flour blend which already included the various types of flour I’d seen in from-scratch recipes as well as the needed amounts of xanthan gum that is needed to hold the flours together.

I tried a new recipe for Grinch Crinkle cookies that I thought were adorable. I opted to use them for a cookie swap and instead of doing just green, I split the batter, which is made with a vanilla cake mix, and make red AND green. How cute is that??? Very, very cute. They were a big hit.

We'd already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

We’d already successfully used this for cupcakes, so I was willing to give it a go for Grinch Crinkle cookies too.

Luckily, I could make the red and green batch above to take with me Saturday night and use a gluten free cake mix from Betty Crocker for another set. Purple and sparkles were requested but I stayed with the Grinch Green theme. This time.

The cake mix worked out great, and these will be a keeper in our yearly baking for sure. I even see them as being red and blue with white chocolate chips around July 4. Wouldn’t that be adorable? It would. I’m sure of it.

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

These gluten free Grinch Crinkles were not mixed in with the red and green cookies above. They stayed at our house and got all thumbs up from everyone!

And so, here it is, two days before Christmas Eve, and I’m on a roll. I’ve made a totally gluten free set of Grinch Crinkles, Snickerdoodles, Chocolate Chip Butterballs, Chocolate Thumbprints, Holiday Chex Mix, and I have more to come. A few more, anyway. You can find all the recipes by clicking on the titles and see if any of them work for your dietary needs! I use I Can’t Believe It’s Not Butter to reduce the fat also, so they’re not too bad in that department either. Overall I find that the batters are coming out almost the same. Maybe a bit more crumbly but not awful by any means, and definitely workable 100% of the time. The cookies taste the same, I’ve made sure to taste plenty of them just to deliver a valid verdict for you!

I wish everyone who celebrates the upcoming holidays this week a Merry Christmas and a Happy New Year! Blessings to you and yours for health and happiness always!

 

 

Saving My Sanity Holiday Chex Mix

7 Dec
This Chex Mix recipe literally saved me this year.

This Chex Mix recipe literally saved me this year. I filled an entire laundry basket with gift bags, plus a Tupperware Cake Taker full of the mix itself.

ORIGINALLY POSTED DECEMBER 20, 2013:

I think we’d all agree that the holidays are much more enjoyable when you’re not totally and completely stressed out.

Agreed?

Agreed.

That being said, this school year, the holidays and the treat-giving season that goes along with them, had the potential to put me right over the edge. And really, as a working mom of three this time of year, that edge is awfully close most of the time anyway, so I really didn’t have far to be pushed.

Normally, I’m a cookie baker at Christmastime. Between my mom and I, we bake over a dozen different types of cookies, creating cookie trays for our family and friends.

As a mom of three, I have always given all of our kids’ teachers a cookie plate at Christmastime. I also have given one to the secretary, bus driver and bus monitor, teacher aides, principal and I make a tray for the faculty room. I also treat the staff at my husband’s school to a tray of cookies in the teachers’ room, and then I make them for our family as well.

It seemed doable when my oldest was first in school, and even when two were in school. It started to get a little tougher when all three were in school, as well as my husband at his own school, but I continued on.

Then last year came middle school.

SEVEN TEACHERS. A whole new set of office staff. A principal AND an assistant. TWO secretaries.

A lot of people will say, “Oh, in middle school that all ends. No gifts for those teachers anymore.”

I’m not sure where that theory came from, but I will say I used to BE a middle school teacher, and I love cookies, but more than that, I liked being thought of at this time of year just as much as when I was an elementary teacher.

My daughter didn’t want to stop our treat-giving tradition, and I couldn’t find a good reason why she had to. And she didn’t want to leave any of her teachers out. So we didn’t.

This year, my husband has a new job at a larger school.

With 90 staff members.

I knew something had to give. I was not going to be able to do it. There wasn’t any way that I could possibly make enough cookies for all of the teachers and staff in all three schools and my family, and keep my job. Or my sanity. I’d be baking all hours of the day and night for weeks to make that happen.

There had to be another answer.

Simple, affordable ingredients, few dishes to wash. A win-win!

Simple, affordable ingredients, few dishes to wash. A win-win!

Enter The Tailgateista and her Homemade Crock Pot Apple Cinnamon Chex Mix.

That’s right. I said CROCK POT.

That was the answer to my problem, thanks to my Crock Pot partner in crime, Gina, who was also searching for another solution to the gift-giving issue. She’s the one who found this recipe and sent it to me.

We both decided to go with Chex Mix gifts this year, although we each chose a different mix to make, and today, as I type this three days before the last day of school before the vacation, I can honestly say that this saved my sanity.

My gifts are done. Cooked, cooled, bagged, tagged and ready to be handed out on Friday, the day you’ll be reading this.

And I still have my job and my sanity, thanks to this recipe from The Tailgateista.

I doubled her original recipe and made a few modifications to it, to serve my purposes. I will put her recipe and my modifications below.

I doubled the recipe SIX TIMES.

That’s right, six times. 72 cups of cereal, and the equivalent of 48 two-cup gift bags of Chex Mix.

And the best part of all? Not only is it a very cost-effective gift, but it cooks while you accomplish other tasks!!

For me, a journalist who works from home a good part of the week, I could type all day and my gifts were cooking themselves over in the crock pot behind me as I worked. Or, if I was working away from the house all day, I could throw in a batch at night to cook itself while we worked on homework and showers and cleaned up from dinner. Some days, I did both: a batch in the daytime if I was here, and a batch again in the evening or after school.

Phenomenal.

And delicious.

I’ll still be making Christmas Cookies this weekend, all our favorites, and I’ll still share them amongst our family and some close friends, but I won’t be cooking over the mixer and oven,rolling and frosting, baking and cooling late at night for a week in between working and parenting obligations, and still not  having enough cookies to go around.

We’ve found a way to thank our teachers and staff members for their time, talent and hard work without pushing me over the proverbial edge the week before Christmas.

I even had enough gifts to give out extras to people I have always wanted to give cookies to, but didn't ever have enough!

I even had enough gifts to give out extras to people I have always wanted to give cookies to, but didn’t ever have enough!

Below is the Tailgateista’s recipe and my modifications follow below it.

Give it a try, it’s delicious! Maybe this Chex Mix will be the key to saving your sanity too!

Ingredients

6 Cups Chex Corn Cereal
1/4 Stick Butter
1/2 Cup Brown Sugar
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
1/2 Cup Chopped Dried Apples

***You can also add Pecans, M&M’s, any other candy,dried fruit or nuts!!

Instructions

* In a microwave combine all spices, sugar and butter until it is melted.
* Add the Dry ingredients (cereal, apples) into crock-pot
* Add all melted ingredients into the crock-pot and mix
* Cook in crock-pot on low for 3 hours
* Enjoy!

I used I Can't Believe It's Not Butter instead of real butter, which makes this a bit lower in fat.

I used I Can’t Believe It’s Not Butter instead of real butter, which makes this a bit lower in fat.

MY MODIFICATIONS

1) I doubled this recipe each time, since my crock pot is large enough to hold a double recipe.  ***2014: Another sanity-saving tip I have added in this year is using the plastic bag liners for the crock pot for every batch. The brand I used is an Aldi’s brand, Boulder, and they’ve been amazing. I would not make this again without using the bags.***

2) I substituted the Dulche le Leche flavored Cheerios for one cup of the Chex, (so two cups of Cheerios for a double recipe and ten cups of Chex.)  ***2014: Substituted Frosted Cheerios instead of Dulche le Leche.***

3) The butter should read 1/4 cup for a single recipe, in my opinion, not stick. I used 1 stick per double recipe.

4) I opted not to use the apples, because the first time I did a trial run, they burned.

5) I did not stir the Chex Mix in my trial run, which may be the reason why the apples burned. In every subsequent time however, I stirred the Chex Mix every 45-60 minutes while it cooked for the 3 hrs.

6) For my mix-ins, I used 1/2 bag of mini marshmallows, 1/2 bag of red and green mini M&Ms, and one full bag of white yogurt covered raisins, per double recipe.

7) Each double recipe with my mix-ins filled eight gift bags. For my husband’s school, I filled  a large Tupperware Cake Taker, normally used to carry layer cakes, with an entire double recipe, just for his faculty room. I sent in small plastic drinking cups for them to eat it out of.

Although cost is not always the deciding factor in gift-giving, it’s certainly taken into account. I think most everyone sticks to a budget when shopping for gifts. With each of the six double recipes yielding 8 two-cup bags of mix, and my ingredients costing a total of $40.68 for all six batches (I used coupons for the M&Ms and the cereals), these 48 gifts cost me $.85 per bag to make. I spent just under $2.00 on two packs of 20 gift baggies to put them in. Even still, that cost me less than $1 per gift.

Over 100 people will be enjoying my Sanity Saving Chex Mix this weekend, and I was able to accomplish it relatively stress-free and budget-consciously.

Have a great Christmas everyone!!

It’s that time of year again: a cookie recipe a day!

6 Dec

How is it already that time of year again?

I don’t know how it happened, but I blinked and now it’s December. It’s cookie-baking time again. Starting tomorrow, one cookie recipe or bar recipe will run every day until December 21, so be ready! You’ll have them all at your fingertips when you’re ready to start baking.

Have a wonderful holiday season!

What’s for dinner Wednesday: two weeks of meals and a new recipe

3 Oct

Tis’ the season!

As they say… Happy Fall Y’all!

It’s fall in New England and that means two things: apples and pumpkins. We’ve been doing the apple thing in September, saving the pumpkins for October. Therefore, today’s post will be all apple, all day long.

It’s been a while since I posted a two-week menu, so I thought I’d do that today as well as share a new recipe that we tried and liked, apple-related, of course.

Where I have them, I have included the links to the recipes I have shared before so that hopefully makes it easier for you.

When you come home with so many apples, it’s time to get cooking.

TWO WEEKS OF MEALS

Sunday: Shepherd’s Pie (Although we’ve been having this for years with the recipe I’ve linked here, we now make it a new way, courtesy of a trip last spring to visit my mother in-law, MaryLou. Our meat now contains both creamed corn and cut green beans and has tomato sauce mixed in. We also took the cheese out of the mashed potatoes on top, since we can’t all eat it. This new recipe is a little bit healthier and it combines the recipes of both our mothers. It has been a hit with our whole family.)

Monday: Tacos

If you’ve never made homemade applesauce, it’s so delicious and makes your house smell wonderful.

Tuesday: Pork tenderloin (pre-marinated in the package), homemade applesauce

Wednesday: Marinated steaks

Thursday: BBQ Ribs (prepackaged, pre-bbq’d, just cook and eat)

Friday: Cast iron skillet fajitas- both chicken and steak (homemade fajita seasoning recipe from Allrecipes.com)

This was a delicious new way to have kielbasa and very fall-ish. Thanks to A Spicy Perspective for the recipe!

Saturday: Light apple onion kielbasa skillet from A Spicy Perspective

Sunday: Eggplant Parmesan

Monday: Cranberry Chicken

Tuesday: Hot Dogs/Hamburgers

Wednesday: Chicken Pot Pie (sometimes homemade using this recipe, but this time not and we have one that is a separate gluten free, dairy free pie which we buy pre-made and pre-frozen at our local bakery.)

Thursday: Homemade Pizzas

Friday: Chicken/Broccoli/Pasta

A great new meal to add to our fall menu!

 

 

 

Fun Friday: Old-Fashioned Bread Pudding (dairy and gluten-free)

21 Sep

We’ve been working with some new ingredients most recently, but we’re still turning out some delicious meals and desserts!

Since the spring, we’ve been working with a new set of dietary restrictions, adding in dairy-free to the gluten-free mix. Although it’s been a bit of a challenge (understatement), it’s been an education and it’s been a success overall. We’ve found many good substitutions for the ingredients we used to use, and we’ve been experimenting for many months now and we have found that it’s still very do-able to bake and cook great recipes.

During the summertime, my oldest daughter was having a craving for bread pudding. We had an amazing bread pudding dessert in 2015 at the Grand Canyon that hadn’t been beat in the years since. I have a great cookbook, called “Gluten-Free Bible” which had two different bread pudding recipes in it, and she decided to give one of them a try. We had all of the ingredients for it and when I list the original recipe, I will list our substitutions, but you can see them here in the picture as well.

The funny thing about this particular recipe is that we originally started out thinking it was going to be dessert, but ended up making it for our breakfast because we broke one of the golden rules of recipes and didn’t read it all the way through before starting. Partway through our preparations we got to the “refrigerate for two hours” part and suddenly we were looking at bread pudding for breakfast. I was able to justify this because I felt that the recipe wasn’t much different than an overnight baked french toast recipe. We weren’t eating it every day of the week, so just this once (and the next day with leftovers) it would be just fine for breakfast.

Caroline had been craving a good bread pudding since the Grand Canyon in 2015.

This recipe was quick, easy and delicious, and those are three things we love in a recipe. Other than the prep of the apples and the bread, neither of which took very long, the rest was super-easy, and we definitely would make this recipe again. We used whipped cream on top (both the dairy and the non-dairy kinds) and it was a really fun dessert for breakfast meal.

Here is the recipe as written in my “Gluten-Free Bible” cookbook.

OLD FASHIONED BREAD PUDDING
Makes 6-8 servings

INGREDIENTS

10 slices gluten-free cinnamon raisin bread, cut into 1/2-inch cubes (We used Rudy’s bread.)
1/4 cup (1/2 stick) butter, melted (We used Earth’s Balance sticks, vegan)
2 cups whole milk (We used unsweetend almond milk)
4 eggs
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 cup raisins
1/2 cup chopped dried apples
(We almost added dairy-free chocolate chips to this recipe, but we were ultimately glad we didn’t as it would’ve been more of a stretch to call that a breakfast item once we added chocolate into the mix.)

Lesson learned (again and again): always read the recipe all the way through first.

DIRECTIONS

1: Grease 9-inch baking dish.

2: Combine bread cubes and butter in prepared baking dish; toss to coat.

3: Whisk milk, eggs, sugar, cinnamon and vanilla in medium bowl. Stir in raisins and dried apples. Pour over bread cubes. Cover and refrigerate at least two hours.

4: Preheat oven to 350F degrees. Bake 50-55 minutes or until golden brown and center is set. Let stand ten minutes before serving.

The whipped cream that we buy which is dairy-free is the Reddi-Wip almond cream, but they also sell a coconut cream for those who can’t do almond. I’ve found it at our local Stop and Shop and at our PriceRite.

This was a very, very close second to the bread pudding which we had at the Grand Canyon in 2015. I think that part of that dessert experience was the Grand Canyon itself, and part of it was that it was topped in hot caramel topping, whereas ours was not (but could be!) I was also happy that our daughter who doesn’t like raisins, and hence hadn’t eaten this bread up to this point in time, ended up liking them in the bread pudding recipe. I felt like we’d managed to hide an extra serving of fruit in this meal, the way I used to do when they were all little. I don’t know if it matters that I was hiding it in a dessert. She ate raisins. Mission accomplished.

If you’re looking for a great recipe for fall that is easy, gluten and dairy-free, good for breakfast or dessert, and rivals that which is served at the Grand Canyon, I recommend you give this one a try.

This was so delicious, and great for any time of day or night!