Wednesday Afternoon!!! (Mexican Wedding Cakes, Lemon Coolers, Snickerdoodles, Chocolate, Peanut Butter, Walnut Cookies(aka Boo's cookies), White Chocolate, Orange, Cranberry Cookies, Foolproof Fudge)

Boo and I are home..  the funeral was nice..  I am pretty tired,  but have so much to do still and need to get it done,  so I made a fresh pot of coffee,  looked every where for my favorite coffee cup and have no clue where I put it..  I will find it eventually.. so I am using my enormous mug that holds like 5 normal cups of coffee..  it's definitely a 2 hander.. and I am baking the Mexican Wedding Cakes..  I haven't made these in years..  Lin,  the nail technician that does my pedicures asked about these types of cookies,  so especially for her I whipped up a couple batches of the dough last week and stored them in the fridge..  now the first pan is on the oven baking..

Mexican Wedding Cakes

1/2 c butter
1/2 c shortening
1 1/2 c powdered sugar
1/4 tsp salt
1 tsp vanilla
2c all purpose flour
1 1/2 c chopped walnuts..

In a mixing bowl cream the butter, shortening and sugar, add the salt and vanilla and mix well,  add the flour 1c at a time..  stir in the walnuts and wrap dough in plastic wrap and then place in a plastic bag.. store in refrigerator..  to bake:  take dough out and form into 1 inch balls,  place on a parchment lined baking sheet and put in the fridge for 20 minutes.. bake in a 325 degree oven for 20 minutes.. remove and while still warm roll in powdered sugar,  cool and roll 1 more time.. store in airtight container..

Lemon Coolers

1 c butter, softened
2 c sugar
2 eggs
2 tbsp lemon extract
zest of 1 lemon
2 2/3 c flour
1 1/2 tsp baking powder
1/2 tsp salt

In a mixer cream the butter and sugar,  add the eggs 1 at a time and mix well after each.. add the lemon extract and zest and mix well.. add the baking powder and salt,  add the flour 1 c at a time..  wrap dough in plastic wrap and place in a ziploc bag and refrigerate..  to bake roll into 1 inch balls and bake in a 350 degree oven for 9 minutes.. roll on powdered sugar when still warm.. store in airtight container..

Snickerdoodles

1 1/4 c sugar
1 c butter, softened
2 eggs
1/4 c light corn syrup
1 tbsp vanilla
3 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a mixer cream the sugar and butter, add the eggs and corn syrup and beat well,  add the vanilla, baking powder, baking soda and salt,  mix well.. add the flour 1 c at a time..  wrap in plastic wrap and then place in a ziploc bag and refrigerate.. to bake,  roll into 1 inch balls and roll into cinnamon sugar.. place on parchment lined baking sheets and bake in a 350 degree oven for 9 to 11 minutes.. cool and store in an airtight container..

And a break from cookie baking to make a little something for dinner.. Omelettes and Bagels..  :)

Dinner was wonderful,  now back to another batch of cookies..

Chocolate Chip, Peanut Butter Chip, Walnut cookies or Boo's Cookies

1 c butter, soft
1 cup shortening
1 c brown sugar, packed
1 c sugar
2 large eggs
1 tsp vanilla
4 c flour
2 tsp baking soda
1 pkg semi sweet chocolate chips
1 pkg peanut butter chips
1 1/2 c chopped walnuts

Cream butter, shortening and sugars,  add eggs one at a time,  add vanilla, baking soda and mix well,  add the flour 1 c at a time until mixed well,  add the chips and walnuts,  wrap in plastic and place in a ziploc bag and refrigerate.. to bake,  drop by rounded tbsp onto a parchment lined baking sheet and bake at 350 degrees for 9 minutes..  cook and store in an airtight container..

White Chocolate, Orange, Cranberry Cookies

1 c butter
1 c shortening
1 c brown sugar, packed
1 c sugar
2 eggs
zest of 2 oranges
4 c flour
2 tsp baking soda
1 pkg white chocolate chips
1 pkg dried cranberries

In a large mixing bowl cream the butter, shortening and sugars,  add the eggs and mix well,  add the zest and baking soda.. mix and add the flour 1 c at a time..  add in the white chocolate chips and the cranberries,  wrap in plastic wrap and store in a ziploc bag in the fridge.. to bake..  drop by rounded tbsp onto a parchment lined cookie sheet.. bake in a 350 degree oven for 9 minutes.. store in an airtight container

Foolproof Fudge

1 can sweetened condensed milk
3 c semi sweet chocolate chips
1 1/2 tsp vanilla
1/2 tsp salt
1 c walnuts (optional)

In a saucepan melt the chocolate chips in the milk,  when complete melted take off heat and add the vanilla, salt and walnuts and beat until shiny.. pour into prepared square pan( line pan with foil and spray with cooking spray)..  refrigerate until set,  cut into 1 inch squares..

Rainy Dreary Wednesday!!! (Peanut Butter Cookie Candy Bars, Pretzel Turtles, Holiday Pretzel Treats or Santa's Buttons)

It is an overcast and dreary Wednesday,  and what you would think in a movie to be a perfect setting for a funeral..  I don't like funerals..  been to more than my fair share,  but showing respect to the family of the loved one that has gone before us is important to me.. While waiting to get ready to go this morning I have been busy trying to catch up on cookie baking and candy making..

With Milk Chocolate Chips

With Semi-Sweet Chocolate Chips

Peanut Butter Cookie Candy Bars

1 small or 1 large roll(divided in half) peanut butter cookie dough

Filling:

1/3 cup light corn syrup
3 Tbsp butter or margarine, softened
3 Tbsp peanut butter
1 Tbsp plus 1 1/2 tsp water
1 1/4 tsp vanilla
Dash salt
3 1/2 cups powdered sugar

Caramel Layer:

1 14oz bag caramels, unwrapped
3 tbsp water
1 1/2 c roasted peanuts

Topping:

1 bag milk or semi sweet chocolate chips.

In a 9x13 pan, spray with cooking spray and spray and press the cookie dough evenly onto the bottom of the pan.. bake in a preheated 375 degree oven for 12 to 15 minutes or until light brown,  let cool for 30 minutes..  In a mixer beat the filling ingredients.. adding the powdered sugar last after you mix everything else, 1 c at a time,  it is going to be thick.. spread on top of the cookie crust,  you will have to use your hands..  In a medium saucepan with a heavy bottom melt the caramels in the water over low heat, stirring constantly,  when all melted stir in the peanuts and mix well,  spread on top of the filling layer..let  sit for 15 to 30 minutes.. place the chocolate chips in a microwave safe bowl and melt for 1 minute to 1 minute 30 seconds stirring after a minute.. spread on top of the caramel layer.. let the chocolate firm up and then cut in small bars..
I made one with milk chocolate chips and 1 with semi sweet chocolate chips..

Pretzel Turtles

Waffle shaped Pretzels
bag of Rolos
pecan halfs

On a cookie sheet lined with parchment paper lay out the pretzels,  place the unwrapped rolos on top and place in a preheated 300 degree oven for 4 minutes..  take out and press a pecan half into the rolo.. store in an airtight container

Holiday Pretzel Treats or Santa's Buttons

Waffle Shaped Pretzels
Hershey Kisses
M&M's

On a cookie sheet lined with parchment paper lay out the pretzels,  place the unwrapped kisses on top and place in a preheated 300 degree oven for 4 minutes.. take out and press an m&m on top of the kiss..  store in an airtight container

Monday!!!

Crazy busy day at work today,  but off until Saturday because of a death in the family..  It is so hard to face death,  but sadly I have to..  each time it takes me back to that morning of the fire..   the morning that changed my life and me forever..   a morning where I learned to fight each day to put a smile on my face..  to put on a face of happiness even when I am not feeling it.. I wonder sometimes why I have been dealt the hand that I hold each day..  loss has taught me to appreciate the people in my life more.. to try to be open to others and that is hard for me and takes time..  I don't accept or trust anyone immediately..  I actually push people away to protect myself,  if they hang in there and prove themselves,  then I am their friend for life,  if they betray me once,  then I will never ever trust them and will distance myself from them forever!!!..  sadly people have one chance with me... but it is the way that I am and I have learned to accept me and love me for who I am.. 

It's Sunday and two weeks til Christmas..

Saturday at work was amazing.. We had Allatoona High School's Band, Chorus and students shopping in the store with underprivileged children..Santa was there and had a couple Elves helping out.. It was so great.. The kids were very well behaved and talk about what the spirit of Christmas is about,  they exemplified the love that we all should be sharing everyday,  but especially at this time of year.. it renewed my spirit.. and if you work or have ever worked retail,  that is HUGE!!!   Passed out last night around 7:30,  and it was a crazy Sunday.. went into work at 4am and didn't get home until after 3pm.. We got busy pretty early and I didn't feel like I stopped until I got in my car and made my way home.. came home and put on my warmest, fuzziest clothes and chilled for a while,,  then went into the kitchen and made dinner..  

Pasta with Pumpkin and Sausage

 1 tablespoon olive oil
 1/2 pound hot Italian sausage
 4 cloves garlic, chopped
 1 medium onion, chopped
 1 bay leaf, fresh or dried
 4 to 6 sprigs sage leaves, chopped
 2 c vegetable stock
 1 c canned pumpkin
 1/2 cup heavy cream
 1/8 teaspoon ground cinnamon
 1/2 teaspoon ground nutmeg, ground or freshly grated
 salt and black pepper
 1 pound rigatoni cooked to al dente
 Romano or Parmigiano, for grating

Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Add the garlic and onion. Saute 3 to 5 minutes until the onions are tender, add bay leaf, sage, and 1 c of the vege broth to the pan. Reduce by half, about 2 minutes. Add remaining vege broth and pumpkin, stir to combine, stirring sauce until it comes to a bubble. stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. simmer for 5 to 10 minutes to thicken sauce.
drain pasta and add to the pan with the sauce.. stir well and sprinkle with parmesan cheese..   Serve with a green salad and crusty bread..

This is the cart well where we set things up for the kids from the High School.. loved every second of it.. 

Linda our HR whiz..  she's the best....