Lemon Drop Cookies

What better way to come back where I am than to share a recipe?

I made these for a cookie exchange in December. Owen didn't leave me a lot of time to do anything complicated, and these looked great to me since I love lemon (citrus in general actually). They did not disappoint. They were popular at the exchange, and I really like them. They are light (in texture, not necessarily calorically). They come from the Better Homes and Gardens 100 Best Cookies magazine that Trent's Aunt Dee bought me several years ago. I swear that magazine is a regular go to for me. Anyhow, here is the recipe. Give a try. You will glad you did.

1/2 cup butter, softened
3/4 cup granulated sugar
4 teaspoons finely shredded lemon peel
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup sour cream (I used light because that is what I by unless I stop and think not to. It did not seem to adversely affect the texture)
1/3 cup lemon juice (I used fresh squeezed for what it is worth)
2 cups all purpose flour
Lemon Glaze (stir together 1/4 cup granulated sugar and 2 Tablespoons lemon juice)
Coarse Sugar
Yellow gum drops, chopped (I did not use these. They sounded texturally unappealing to me)

1. Preheat oven to 375 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar, lemon peel, baking powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, sour cream, and lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

2. Drop dough by slightly rounded tablespoons 3 inches apart onto an ungreased cookie sheet.

3. Bake about 8 minutes or until tops are firm. Transfer cookies to a wire rack. Brush the tops of warm cookies with Lemon Glaze. Sprinkle with coarse sugar and decorate with chopped gumdrops (or not). Let cookies cool. Makes about 3 dozen

Pumpkin Pecan Cookies

This past Saturday I went to a cookie exchange. We each brought 6 dozen cookies (either 6 of one type or 3 each of 2 types). We pulled 4 out and cut them up for sampling and then chatted and had a great time. We voted on our favorite and then divided up all the cookies. Therefore, we baked one or two types of cookies but brought home 12 different types of cookies and the recipes to make said cookies. One of the two types I brought were pumpkin pecan cookies with brown sugar butter frosting. I got the recipe from the cookie recipe collection Trent's Aunt Dee gave me. I have discovered many a yummy recipe there. They are a little bit different than the usual Christmas cookie, but they are really yummy. No, I didn't win, but these were well received. If you are looking for something a little different that definitely falls in the fall/winter flavors department, give these a try.

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1 cup butter, softened
1 cup sugar
1 egg
1 cup canned pumpkin
1 cup chopped toasted pecans

1. Preheat oven to 375. In a mixing bowl combine flour, baking powder, cinnamon, baking soda and allspice. Set aside.

2. In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Beat in the sugar. Add the egg; beat well. Stir pumpkin and flour mixture into egg mixture. Stir in the chopped pecans.

3. Drop the dough by rounded teaspoons about 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until bottoms are lightly browned. Transfer to wire rack. When completely cool, frost with Brown Sugar Butter Frosting.

Brown Sugar Butter Frosting

In a medium saucepan heat 6 Tablespoons butter and 1/3 cup packed brown sugar over medium heat until butter melts. Remove mixture from heat. Stir in 2 cups sifted powdered sugar and 1 teaspoon vanilla. Add enough hot water (2 to 3 teaspoons) to make a smooth spreadable frosting. Frost cooled cookies immediately after preparing frosting (I put a decorative blob in the middle more than I frost the entire thing). If frosting becomes too grainy, add more drops of hot water and stir until smooth. (I have to do that last part at least twice before I am finished).

Buttermilk Brownies

I got this recipe out of a magazine that Trent's Aunt Dee gave me a couple Christmases or so ago. It is the Better Homes and Garden 100 Best Cookies edition. I know there are other amazing more decadent etc. etc. brownie recipes out there. I absolutely love this one though, because it is simple, it keeps well (I like them better completely cooled and on the second day in fact), and my kids and other kids I have made them for LOVE them. Furthermore, they are as the recipe claims, virtually foolproof. We made them for movie night on Friday and have shared them with some friends, and now I will post the recipe for anyone who might want it.

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
Chocolate-Buttermilk Frosting

1. Preheat oven to 350 degrees. Grease a 15x10x1 or 13x9x2 baking pan; set aside. (I use the 15x10x1 because I have one and because I like them not to be as tall, but I am sure they would work out just fine the other way as well) Combine flour, sugar, baking soda and salt. Set aside.

2. In a medium saucepan combine butter, cocoa powder, and water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan.

3. Bake in preheated oven 25 minutes for the 15x10 pan and 35 minutes for the 13x9x2 pan, or until a toothpick inserted in center comes out clean.

4. Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool in pan on wire rack. Cut into bars.

Chocolate-Buttermilk Frosting:

In a medium saucepan, combine:
1/4 cup butter
3 Tablespoons unsweetened cocoa powder
3 Tablespoons buttermilk

Bring to boiling. Remove from heat and add:
2 1/4 cups sifted powdered sugar
1/2 teaspoon vanilla

Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans or walnuts (I have NEVER done this. Jon won't eat anything in his chocolate. If you like nuts, you can give it a shot)

Buffalo Chicken Dip

My friend Megan posted this recipe a while ago, and then Nicole posted it as well. It has been sitting in the back of my mind. So, for bunko last week, I tried it. It was a HUGE hit. Of course it was. It was from Megan. Anyhow, it is easy and yummy, and for those who may have not seen it yet, here it is:

2 10oz. cans chunk chicken, drained
1 8 oz. pkg. cream cheese, softened (I use the 1/3 less fat stuff. It might change the consistency somewhat, but it was fine by me)
1 cup ranch dressing
3/4 cup Frank's Red Hot Sauce
1 1/2 cup shredded cheddar

celery
tortilla chips

Heat chicken, hot sauce, cream cheese, and ranch dressing over medium heat. Add 1/2 (3/4 cup) of the cheddar. Stir until all melted. Transfer to crock pot or slow cooker and top with remaining cheddar. Keep on lowest heat and serve with tortilla chips of choice and celery sticks.

I REALLY like the celery sticks with this as I think if you use a chip that is too salty, it isn't as good, but that is just me. I used multi-grain tortilla chips, and I liked that.

Also, for those who might want it spicier (I can think of a few), you could increase the Frank's sauce. That would change the consistency though. You could also use some dry cayenne. That should work fine I would think. For most people, it is just spicy enough.

A Really Tasty Treat

I think I mentioned that blackberries are in season here. Yum!! Peaches are also in season. The kids and I went up to Carter Mountain Orchard on Monday and picked some peaches. Except for all the bug bites, Jon's fear of heights, and the huge bee that surprised him when he was helping me pick, it was a GREAT time.

I went to the farmer's market to get some fresh blackberries yesterday and then attempted this recipe for Peach Blackberry Cobbler. It was very very yummy. Ashley doesn't like it because of the blackberry seeds. I had a couple of people over for a RS activity last night, and they all liked it, so I wouldn't take Ashley's dislike as a deterent.

One note though: The recipe calls for 3Tbs. lemon juice. I only used 1. I think the blackberries are plenty tart as it is.

New Link

I am adding this link to my sidebar, but I wanted to feature it. I came across this blog in a strange and roundabout way. (It all started when my friend Katie decided to update her blog's appearance). Anyhow, it looks amazing. I LOVE pilfering recipes from other people and making my own collection of squirrelled away recipes of various yummy things. This blog is such a great source. Check it out if you are interested.

http://pickypalate.blogspot.com/