Pastry Pocket Dough

The filling should be cooked ahead of time so that it isn't too runny.
For these, I mixed apple slices with lemon juice, sugar and cinnamon and let sit close to an hour.
I drained and reserved the juice.  Sauteed the apples on the stove top.
Added the juice, mixed with corn starch.  Cooked until thick.
Then, I stirred in a little apple sauce and vanilla.
You could also make cherry pie filling or any other fruit filling.

Makes 12

8 oz cream cheese
16 oz unsalted butter
1 tsp kosher salt
3 c flour
1 egg white
1 T water

Cream cheese and butter with salt in mixer using paddle attachment.  Add flour and mix on low, just until combinded.  Chill in fridge for 4 or more hours.  Roll into a 8"x15" rectangle.  Fold top and bottom of rectangle over, like a letter.  Turn a quarter turn.  Roll again to 8"x15", fold, and rotate.  Do this 4 times, total.  Chill again for at least an hour.  Divide dough in half.  Roll out and cut 6 6" circles from each half.  Chill again for at least 30 minutes.  Fill with prepared pie filling.  Gather ends and tie with string.  Freeze for at least 30 minutes.  Mix egg white with water in a small bowl.  Dip tops and bottoms of pastries in wash or brush on.  Sprinkle with sugar.  Bake for 40 minutes on parchment lined cookie sheets for 40 minutes.  Tent tops with foil if browning too quickly.

Nutella Cookies

Taken from sammyw.wordpress.com

Makes 2 dozen

1 stick unsalted butter

3/4 cup peanut butter

1/2 cup brown sugar

1/2 cup sugar

3/4 t baking soda

1/2 teaspoon kosher salt

1 egg

1/2 t vanilla extract

1 3/4 cups flour

1/4 cup Nutella

Preheat oven to 350. Cream butter, peanut butter, sugars, salt, soda, egg, and vanilla. Mix until well blended. Stir in flour until dough is crumbly. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand. Place on parchment lined cookie sheet. Using a fork, press down the balls to flatten slightly. Bake until edges are very lightly browned (about 7 to 10 minutes). Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.

Snickerdoodle Bars

These are really, really good.
Much easier than rolling and baking the cookies too.

Adapted from Tasty Kitchen

Makes a 9x13 pan

Dough
1 c unsalted butter
1 3/4 c sugar
2 tsp cream of tartar
1 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
2 1/2 c flour

Filling
1 1/2 T cinnamon
2 T sugar

Glaze
1 1/4 c powdered sugar
2 T milk
1 tsp vanilla

Cream butter with sugar and other ingredients through salt.  Beat in eggs one at a time and vanilla.  Stir in flour.  Spread half of dough in a greased 9x13 pan.  Mix sugar and cinnamon for filling and spread on top.  Drop remaining dough by spoonfuls on top.  Bake 30-35 minutes at 350F.  Bang pan when you take out to get rid of air.  Mix glaze ingredients and drizzle on top.

Pie Bars

This cuts up nicer and is a bit more portable than the normal pie.

Makes a 10"x15" Pan

Crust
2 1/2 c flour
1/2 c sugar
1/2 tsp salt
2 sticks unsalted butter
1 egg yolk
1/4 c milk

Filling
8 c fruit
sugar
flour/corn starch
lemon juice, vanilla, almond extract
butter

Glaze
1 1/2 c powdered sugar
milk
vanilla, almond extract

Whisk together flour, sugar, and salt.  Cut in butter to pea size.  Mix egg yolk with 1/4 c milk.  Blend in flour mix.  If dough isn't starting to come together, add more milk.  Wrap in two disks and chill 3+ hours.  Meanwhile combine fruit, sugar, flour or cornstarch in pan.  (Here, I used a combo of sour and sweet cherries, sugar, corn starch, and Amaretto.) Cook until thick and bubbly.  It should be thick like a pie filling if not add more thickening or liquid to get it right.  Add butter and flavorings as desired.  Let cool.  Roll one disk in a rectangle large enough to place in a jelly roll pan.  Put crust in pan.  Sprinkle with flour and sugar.  Top with filling.  Roll out second crust and place on top.  Bake 1 hour at 375F.
While still hot, mix powdered sugar with enough milk and flavorings to make a glaze.  Drizzle on top.

Iced Pumpkin Cookies

Jack ate these faster than noodles.

Makes 32 Cookies

1 c raisins
boiling water
2/3 c unsalted butter
1 1/3 c sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/4 c molasses
1/2 c oil
1 c pumpkin
1 1/2 tsp vanilla
4 c flour

Pour boiling water over raisins.  Let sit for a few minutes, then drain and cool.
Cream butter with sugar, soda, and spices through salt until fluffy.  Beat in molasses and oil.  Then beat in pumpkin and vanilla.  Stir in flour and raisins.  Using a 2 tablespoon cookie scoop, drop balls on baking sheets.  Bake at 350F for 11 to 12 minutes.  Remove from cookie sheets and cool completely on cooling racks.

2 c powdered sugar
1 tsp cinnamon
1 tsp vanilla
2 T butter
1 T milk

Beat together, using more milk or sugar to make a spreadable frosting.  Frost.

Oatmeal Sandwiches

Modified from Martha Stewart Oatmeal Cream Pies

Makes 18 Sandwiches

• Cookie Ingredients
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 teaspoon cinnamon
• 1 cup unsalted butter
• 3/4 cup dark-brown sugar
• 1/2 cup sugar
• 1 T molasses
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 1/2 cups rolled oats
• 1/2 cup raisins

Cream salt, powder, soda, cinnamon, butter, and sugars until fluffy.  Beat in molasses, eggs one at a time, and vanilla.  Stir in flour, oats, and raisins.  Scoop 2 tablespoons of dough on prepared sheets.  Bake 11 minutes at 350F.  These will spread a lot.  Cool on racks.

Filling

3 T gelatin

1 1/2 c cool water, divided

3 c sugar

1/4 c corn syrup

1/4 tsp salt

1 tsp vanilla

1/4 tsp almond extract

In a mixing bowl, combine 3/4 c water with gelatin.  Let sit for 5 minutes.  Meanwhile combine remaining water, sugar, syrup, and salt in a medium sized saucepan.  Heat until soft ball stage.  Using a mixer whisk attachment, beating on low speed, pour hot syrup mixture in a steady stream.  Raise speed to high and beat until fluffy and cool.  Beat in vanilla and almond extract.  Using a greased spoon, scoop two tablespoons onto cookies and sandwich together.

Wrap individually and freeze if you don't eat them all right away.  They're good frozen too.

You will have lots leftover.  I poured the extra in a greased 9" square pan.  Will use for marshmallows, later.

Post Egg Hunt Magic Bars

Makes a 9x13 Pan

Preheat oven to 350F
Place 1 stick butter in a 9x13 dish.
Stick the dish in the oven until butter melts.
Stir in 2 c graham cracker crumbs and flatten.
In a separate bowl, mix 5 cups of chocolate, nuts, and coconut with ratios of your choice.  (I used 1 c M&Ms, 1 c chopped chocolate eggs, 1 c chopped peanut butter cups, 1 c white chips, and 1 c coconut.)
Spread all but 1/2 c of mixture over graham crackers.
Drizzle over 1 can sweetened condensed milk.
Sprinkle last bit of mix over top.
Press down on gently with palms.
Bake 25 minutes.

Homemade Oreos

Adapted from MyBakingAddiction

Next time, I might make a double batch of the cookie dough because I had way too much filling.  I used the extra filling with graham crackers.  Whatever you do, you have to use the filling right away.

I refuse to use Crisco or any other form of shortening.  So I came up with this filling recipe.  It has a very similar texture store bought.

Makes 24 Cookies

Cookie Dough
10 T unsalted butter

Charlie's reaction, "Wow!  These are my favorite thing ever!"

1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 c sugar
1 large egg
1 tsp vanilla
1/2 c cocoa powder
1 1/4 c flour


Using a mixer, cream butter, soda, powder, salt and sugar until light and fluffy on medium-high speed.  Beat in egg and vanilla.  With mixer on low, stir in cocoa powder, then flour.  Using rounded teaspoons of dough, roll in balls and place on baking sheets.  Bake 9 minutes at 350F.


Filling
10 T unsalted butter
pinch of salt
1 tsp vanilla
2 1/2 c powdered sugar
2 T cold water
1 1/4 tsp gelatin


Place 2 T water in a small metal measuring cup.  Sprinkle gelatin over and let sit 5 minutes.  Beat butter, salt, vanilla, and powdered sugar until light and fluffy.  If it is too dry, add a little more butter.  Place the measuring cup on a stove burner, gently stirring until the gelatin just melts.  Remove from heat and let the mixture cool back to room temp.  With mixer running, slowly pour gelatin into butter mixture.  Put in a piping bag and squeeze onto cookies, immediately sandwiching together.  

PW Strawberry Shortcake Cake

This is really good.  Click here for recipe.  I used to 8" pans because I didn't have one with high enough sides.

Chocolate Chip Bars

One bowl.  Very easy. Very good.  Enough said.

Makes a 9"x13" or 10"x15" Pan

2/3 c unsalted butter
1/2 tsp salt
2 1/4 c light brown sugar
3 eggs
1 T vanilla
2 1/2 baking powder
2 3/4 c flour

In a 2 quart pot, melt butter over medium heat.  Remove from stove.  Stir in salt and sugar.  Stir in eggs one at a time and vanilla.  Stir in baking powder, then flour.  Add chips.  Spread in preferred pan.  Bake 9"x13" for 35 to 40 minutes at 350F or jelly roll for 25 minutes.

Lemon Bars

Makes a 9" Square Pan

Crust
1 1/3 c cake flour
1/4 tsp baking powder
1/4 tsp salt
2 T powdered sugar
2 T granulated sugar
1/2 c unsalted butter
2 T half and half

Top
1 c lemon juice
1/4 c unsalted butter
2 T cream
1/4 tsp salt
4 eggs
2 egg yolks
1/2 tsp vanilla
powdered sugar, for decoration

Whisk dry crust ingredients.  Cut in 1/2 cup butter to pea size.  Stir in half and half.  Press in a 9" square pan.  Bake for 25 minutes at 350F.

While crust bakes, whisk juice, butter, cream, and salt in a medium sized saucepan over medium heat.  Whisk sugar and eggs in a separate bowl.  Whisk hot juice mix into eggs.  Return to saucepan and cook over medium heat until it starts to thicken, 8 minutes.  Pour over crust and bake another 15 minutes.  Cool completely.  Dust with powdered sugar.

Sugar Cookies

Charlie and Jack helped make these, today.  
They serenaded me with Jack singing, "Hosanna!"
and Charlie singing, "When I take my bath, I think of you, Lord."
They were rehearsing for their upcoming church performance.

These are soft in the centers and crisp on the outside.

Makes 24 Cookies

1 c unsalted butter
1/2 c powdered sugar
1/2 c granulated sugar
1 tsp cream of tartar
1 tsp baking powder
1/2 tsp salt
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 c flour
additional sugar for rolling

Cream butter, sugars, tartar, powder, and salt until fluffy.  Beat in vanilla, almond extract, and egg.  Stir in flour.  Shape into balls using a 1 1/2" cookie scoop.  Roll in sugar.  Bake for 11 minutes at 350F.

Cafe Latte Cake

Mike said this was even better, chilled.

Makes a 9"x13" Cake

First Batter
3 eggs
1 1/2 c sugar
1/2 tsp salt
3/4 c unsalted butter, melted
2 tsp vanilla
2 c flour

Second Batter
3 eggs
1 1/2 c sugar
1/2 tsp salt
3/4 c unsalted butter, melted
2 tsp vanilla
1/2 c espresso, or strong coffee
2 c flour

Glaze & Topping
1/2 c espresso
1 T instant coffee
1 c powdered sugar
2 T corn syrup

Make first batter.  Using a whisk attachment, beat eggs, sugar, and salt on medium high until mousselike.  Beat in 3/4 c melted butter, and 2 teaspoons vanilla.  Stir in 2 cups flour.  Spread in a 9"x13" pan.

Make second batter.  Do the same thing as with the first batter, only adding 1/2 c espresso with the vanilla.  Stir in the 2 cups flour.  Pour over the first batter.

Run a knife through to marbleize. Bake 35 minutes at 325.  While cake bakes, stir together the 1/2 cup espresso and 1 tablespoon instant coffee.  Stir together the 1 cup powdered sugar and 2 tablespoons corn syrup.  Add enough of the espresso/coffee teaspoon by teaspoon to form a smooth glaze.  While the cake is still warm, pour the remaining espresso/coffee over the cake.  Drizzle powdered sugar glaze over the top.  Smooth with a spatula (or your finger as I did.)

White Chocolate Butterscotchers

I made these for Rob who loves all things
 white chocolate and butterscotch.

These are slightly crisp on the outside and soft in the centers.

Makes 30 Cookies

3/4 c butter
1 1/4 c packed dark brown sugar
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 T vanilla
2 1/2 c flour
12 oz white chocolate chips

With mixer on medium-high and paddle attachment, cream butter, sugar, soda and salt until fluffy.  Beat in eggs one at a time.  Beat in vanilla scraping bowl as needed.  Stir in flour and chips.  Using a 1 1/2" cookie scoop, place level spoonfuls flat side down on cookie sheet.  Bake 12 minutes at 350F, rotating pans half way through.  Tap pan on counter with a few minutes left and once again when you remove them from the oven.

Whiskey Brownies

These are supposed to be Irish, but the only thing
slightly Irish are the green looking raisins.

Makes a 10" x 15" Jelly Roll Pan

1 c walnuts, toasted at 325F for 10 minutes
1 1/2 c raisins
1 1/4 c whiskey, Irish if you have
12 oz bittersweet chocolate
2 sticks unsalted butter
2 c sugar
4 large eggs
1/4 tsp salt
2 1/4 c flour

In a small saucepan, simmer 1 cup of whiskey with raisins until they start to get syrupy.  Microwave chocolate and butter on half power until melted.  Cool these two concoctions, slightly.

In a mixer bowl, using a whisk attachment, beat sugar, salt, and eggs until thick like a mousse.  Slowly whisk flour in, making three additions.  Stir in chocolate, raisins, nuts, and remaining 1/4 c whiskey.  Pour onto a greased and floured jelly roll pan.  Bake at 350F for 25 minutes.

Molasses Cookies

Makes 38

1 c unsalted butter
2/3 c light brown sugar
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1 egg, divided
1/2 c molasses
3 c flour
1 c powdered sugar
1 T lemon juice

Cream butter with brown sugar, salt, soda, cinnamon, and ginger to fluffy.  Beat in egg yolk.  Beat in molasses.  Fold in flour.  Using a 1 1/2" scoop smash level spoon fulls into scoop and drop flat side down on cookie sheets.  Flatten tops with your palm.  Whisk egg white with powdered sugar.  Beat with a whisk until it gets fluffy and holds streaks.  Beat in lemon juice.  Cover tops of cookies with egg white mixture.  Bake 15 minutes at 325F.  Cool on cooling racks.

Chocolate Peanut Butter Cookies

Makes 36 Cookies

1/4 c unsalted butter
3/4 c creamy peanut butter
2 tsp baking soda
3/4 tsp salt
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
2 c chopped Dove chocolates

Cream butter with peanut butter.  Beat in sugars, salt, and soda.  Beat in eggs, one at a time, then vanilla.  Stir in flour and chips.  Using a 1 1/2" cookie scoop, smash, flatten, and level dough in scoop.  Place dough balls, flat side down on baking sheets.  Bake 8 minutes at 350F.  Take cookie sheets out and flatten dough balls slightly.  Place in the oven for another 3 minutes or until slightly browned.

Lemon Sugar Cookies

We first tasted a cookie like this at Apples Bakery in Peoria.
This is a close competitor.

Makes 28 Cookies

Dough
1 c unsalted butter
1 c sugar
1 tsp cream of tartar
1 tsp citric acid
1/2 tsp baking soda
1/4 tsp salt
zest from 2 lemons
1 large egg
1 T lemon juice
1 tsp almond extract
3 c flour

Icing
3 c powdered sugar
3 T lemon juice
1 T corn syrup
1/4 tsp almond extract

Cream butter with sugar, tartar, acid, soda, and salt.  Beat in zest.  Beat in egg, juice, and extract.  Stir in flour.  Using a 1 1/2" cookie scoop, gather dough on scoop pressing to flatten and level.  Place on cookie sheets with rounded sides up, flattening tops slightly.  Bake for 11 minutes at 350F rotating pans half way through.  Cool.

Mix icing ingredients, adding juice or sugar to proper consistency.  Pour over cookie tops.

Strawberry Rhuabarb Lemon Bars

Makes a 10" x 15" Pan

Crust
8 T unsalted butter
1/4 c sugar
1/2 tsp salt
2 tsp vanilla
2 eggs
2 1/2 c flour

Cream butter with sugar and salt.  Beat in vanilla and eggs.  Stir in flour.  Press in a jelly roll pan.  Bake 8 minutes at 350F.  I baked it 10 minutes in an air bake pan.

Lemon Layer
1 1/4 c sugar
2 T corn meal
2 T corn starch
1/2 tsp citric acid
1/2 tsp salt
4 lg eggs (I used 6 medium)
8 T unsalted butter, melted
1/2 c lemon juice

While crust bakes, whisk sugar through salt in the same mixing bowl.  Whisk in eggs, then butter, then juice.  Poor on crust when baked.  Return to oven for 28 minutes.  Let cool.

Rhubarb Strawberry Top
4 c chopped rhubarb
1 1/2 c sugar
1/8 tsp salt
1/4 c corn starch
1/4 c water
red food coloring
1 to 2 c diced strawberries

Mix rhubarb, sugar, and salt in a saucepan.  Cook until the rhubarb softens and breaks up.  Mix water and corn starch.  Add slurry to saucepan and cook until thick.  Stir in food coloring.  Cool over an ice water bath.  Gently fold in strawberries.  Spoon over lemon layer after it is cool.

S'mores Bars

Charlie looked at this picture and said, "I want that, again, tonight."

The original recipe was found on BAKINGBLONDE'S WEBLOG.  I'm not sure why mine look so different.  These were so very easy to make.  I added salt and used more marshmallows on top.

Makes a 9"x9" Pan

1 bag graham crackers, 9 large crushed

1 1/2 c marshmallows, plus more for top

3/4 c chocolate chips

1/2 c sugar

1/3 c unsalted butter

1 egg

1/4 tsp salt

1 tsp vanilla

Mix cracker crumbs with 3/4 c marshmallows and 1/2 c chocolate chips.  Melt butter in a saucepan.  Add sugar, egg, salt, and vanilla.  Cook until it starts to boil, stirring constantly.  Mix into the crumb mix.  Add 3/4 c marshmallows and 1/4 c chocolate chips.  Press into a square pan lined with foil and sprayed with cooking spray.  Press mixture down to flatten.  Sprinkle additional marshmallows over the top.  Broil to brown.  Place in the freezer for a 1/2 hour to set.