Happy Holidays to all!! I am sharing with you an old cookie creation I came up with for a contest and this one has become our favorite cookie that not only pairs well with a glass of milk but even better with a glass or red wine!! I hope you enjoy it…
Walnut Cherry Cheddar Cookies
1/2 cup butter softened
1/2 cup brown sugar
1 tsp vanilla
11/2 cups flour
1/2 tsp baking soda
1/2 tsp. salt
6 oz cheddar cheese
1/4 cup chopped walnuts
¼ cup dried cherries chopped
1/2 cup white chocolate baking morsels
1 teaspoon vegetable oil
Preheat oven at 350 degrees. Line two cookie sheets with parchment paper and set aside.
In a large mixing bowl add first four ingredients and mix until smooth. In a separate mixing bowl add flour, baking soda and mix well. Slowly add the flour mixture to the wet ingredients and mix until well incorporated should be stiff dough, next add cherries, cheddar cheese and walnuts. Use a small cookie scoop and place on lined cookie sheets you will get 26 to 30 cookies.
Bake for 15 minutes. Remove from oven and let cool completely. Place in a microwave safe glass bowl white chocolate baking morsels and vegetable oil microwave 30 seconds mix and if not all melted add to microwave and additional 10 seconds do this in increments not to burn the chocolate. Slightly cool and place in a small zip lock bag close and clip a corner of the bag to create a piping bag drizzle white chocolate on cookies. Place cookies in the freezer for 5 minutes to harden back the chocolate. Let the cookies sit at room temperature before eating.
Simple Cinnamon Rum Sauce
It’s delicious on ice cream, bread pudding, cakes, apple pie you name it to be serve immediately.
Yield: 1 cup Prep time: 5 minutes Cook: 5 minutes
¾ cup water
½ cup Allulose Natural Rare Sugar Sweetener
2 tablespoons cornstarch
¼ cup heavy cream
2 tablespoons butter
2 teaspoon rum extract
¼ teaspoon cinnamon
In a sauce pan bring water to a boil. In a mixing bowl whisk together the sugar sweetener and cornstarch until well blended slowly add to boiling water while whisking.
Remove from heat add cream, butter whisk. Add rum extract, cinnamon and salt whisk until well incorporated. Serve immediately.
Suggestions: Great on ice cream, bread pudding, pancakes, French toasts and pound cake.
Their website links are below to try it yourselves…
I was super excited to be asked to create recipes with this Natural Rare Sugar Sweetener a healthier sugar! I have to say I’m very pleased with the results! Here is one of the recipes below I created using the product. More to follow in the next couple of weeks.
Cinnamon Rum & Red Grapes Clafoutis-
Cinnamon Rum & Red Grapes Cafloutis
Serves: 4 to 5 Prep time: 10 minutes Cook: 35 to 40 minutes
1 cup half & half
½ cup Allulose Natural Rare Sugar sweetener
2 tablespoons butter melted
½ cup flour
1 teaspoon rum extract
¼ teaspoon cinnamon
1 cup red grapes (you may substitute with green grapes)
Preheat oven at 325 degrees. Spray a pie plate with butter flavor non-stick cooking spray.
In a blender add all of the ingredients and blend until you have a smooth batter. Pour batter in pie plate add the grapes and bake for 35 to 40 minutes until a light golden brown color.
You can find this rare natural sugar sweetener at: https://www.langschocolates.com/keystone-pantry/
Looking for an elegant dessert look no further this is sure to impress your guests at your next dinner party!!
3 medium firm-ripe pears
½ cup dry cranberries soaked in warm water and drained
1/3 cup brown sugar
¼ teaspoon fresh lemon
2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
1-1/2 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
1-1/2 tsp. pure vanilla extract
4 oz. (8 Tbs.) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
Preheat oven at 350. Grease a 9 x 2 baking pan and set aside.
Soak in warm water the dry cranberries while you peel, core and quarter the pears. In a microwave safe bowl melt 4 tablespoon butter stir in the lemon juice and brown sugar and pour in the bottom of greased pan. Arrange the pear at the bottom of the pan. Next drain the cranberries and sprinkle evenly in the pan.
Make the batter by mixing together the butter, eggs, sugar, milk and vanilla. In a separate bowl mix together flour, baking powder, salt and cinnamon.
Slowly incorporate the dry ingredients with the wet ingredient until it forms a smooth batter pour on top of pears and bake for 35 to 45 minutes insert toothpick in center of cake to test if cake is done if toothpick is clean it’s done. Let it cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate. Serve with whipped cream or ice cream and garnish with sliced almonds.
These are perfect easy to put together and everyone will love them.
Cranberry Apple Cinnamon Dumplings
2 green apples
1 tablespoon lime juice
1 cup Ocean Spray Ruby Cranberry Juice Drink
4 tablespoons butter
2 tablespoons brown sugar
8 buttermilk biscuits
¼ cup sugar
2 teaspoons cinnamon
Fresh cranberries (optional)
Preheat oven at 375 degrees. Spray with non-stick cooking spray a 9x12x2 pan and set aside
Remove the cores from the apples and cut each apple into 8 equal slices place apple slices in a bowl toss with lime juice to coat well to prevent them from turning brown. Do not peel the apples.
On stove top in a small sauce pan add cranberry juice, butter and brown sugar bring to a simmer and simmer until butter is melted and the sugar has dissolved.
On a clean surface cut each biscuits in half take a piece of the dough and press down to stretch dough big enough to wrap around apple slice press down the dough to seal it well around the apple slice place in greased pan repeat for the remaining 15 arranging them in one layer.
Pour the hot syrup over the dumplings. In a small bowl mix the sugar with the cinnamon and sprinkle over the dumplings. Bake 30 to 35 minutes until golden brown. Serve 2 warm dumplings per person you may also garnish with fresh cranberries.
That’s right we are getting cooler temperature and it is very much welcomed here in Florida after our long summers. The red tide is still thick out in the Gulf of Mexico and this happens every year so no offshore fishing for over a month and we are banking on at least a few more weeks for the water temperature to drop and kill that red tide. Well that doesn’t mean I can’t share another off the hook recipe with you all!
Can you all say pumpkin season ummmmmmmmmmmmmm I love pumpkin season don’t you all? This is a new twist on a regular pumpkin cheesecake that I think you are going to love and sure to impress your guest this holiday season.
Pumpkin Caramel Almond Cheesecake
1 ½ cup crushed graham crackers
2 tablespoons sugar
1/3 cup melted butter
2 (8oz) packs cream cheese softened
¼ cup sour cream
¾ cup sugar
1 cup pumpkin pure
½ teaspoon pumpkin spice
1 teaspoon vanilla
½ caramel topping
1/3 cup sliced almonds
Preheat oven 350 degrees.
In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight.
In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes.
Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.
Perfect for Valentine’s dessert! Elegant but super easy to prepare and can be made the day before. Move over chocolate hello Strawberries!!
Prep: 25 minutes bake:12 minutes serve 6.
3 medium eggs
½ cup sugar plus 4 tablespoon extra
¾ cup flour
½ cup vanilla yogurt
½ cup Philadelphia original whipped cream cheese
1 teaspoon orange liqueur (optional)
1 tablespoon grated orange rind
1 cup strawberries, hulled and cut into quarters
Preheat the oven to 425 degrees. Lightly greased and line a 9 x 13 inch jelly –roll pan with baking parchment.
Using an electric whisk, beat the eggs and ½ cup sugar until the mixture has doubled in volume and leaves a trail across the top. Fold in the flour with a rubber spatula until well incorporated. Pour into the prepared pan and bake for 10 to 12 minutes until well risen and golden.
Place a whole sheet of baking parchment out on a clean, flat work surface and sprinkle evenly with 2 tablespoons of sugar. Turn the cooked sponge out onto the paper, discard the paper, trim the sponge, and roll up, encasing the paper inside. Set aside until cool.
To make the filling, mix together the yogurt, cream cheese and the 2 remaining tablespoon of sugar, liqueur and orange rind. Unroll the roulade and spread over the mixture. Sprinkle with the strawberries and roll up. You may garnish with sliced strawberries ( optional) This could serve up to 8 depending on thick you like you slices.