Tag Archives: snack

DoubleTree Signature Cookie Recipe


Makes 26 cookies

Ingredients

1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts

Directions

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
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Birthday Cake Fudge


16 servings

Ingredients

1 (14-oz.) can sweetened condensed milk
1/2 c. yellow or Funfetti cake mix
2 c. white chocolate chips, melted
1/2 c. confetti rainbow sprinkles, divided

Directions

Line a 8×8 or 9×9-inch pan with parchment paper.

In a large bowl, stir together sweetened condensed milk and cake mix until combined. Fold in melted chocolate. (It may look like chocolate is seizing, but keep stirring until smooth and thick.) Gently fold in cup of sprinkles.

Pour mixture into prepared pan and smooth top with an offset spatula. Top with remaining cup sprinkles and gently press into fudge.

Refrigerate until firm, about 2 hours.

Cut into 16 pieces and serve.

– Delish
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Best Ever Banana Bread


Brown butter adds to the nutty sweet flavor while yielding a melt in your mouth texture. Buttermilk adds extra moisture to ensure the bread stays soft and tender.
yield: 10 Servings

Ingredients

4 large very ripe bananas
1/2 cup unsalted butter
3/4 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/4 cup buttermilk, room temperature
2 cups all-purpose flour, sifted
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts, optional

Instructions

Preheat your oven to 350F.

Leave bananas in the peel and place them on a foil-lined baking sheet. Bake for 15 minutes. Cool completely.

While the bananas are roasting, heat the butter in a small saucepan over medium heat for 2 to 4 minutes, until browned. Set aside to cool.

Lightly grease and flour a 9×5-inch loaf pan. Set aside.

In a large mixing bowl, combine the butter and sugar. Beat with an electric mixer for 2 minutes until combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.

Scrape the bananas out of the peel into a blender and pulse until pureed. You should have about 2 cups of puree. Pour the pureed bananas into the butter mixture and beat until well combined. Add the buttermilk and mix well. The mixture may look curdled. This is normal.

In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to banana mixture and mix just until the flour is incorporated, taking care not to overwork the batter. Stir in the walnuts if using.

Transfer the batter to the prepared pan and bake at 350F for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.

Make Ahead Tip

The bread will stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Baked and cooled bread can be frozen for up to 3 months. Thaw in the refrigerator overnight.

Notes

Cup measurements are not given for the bananas because they are roasted in their skin. There’s no way to measure them before roasting. Choose the largest bananas when shopping for this recipe and you should have great results.

Place the roasted banana in the refrigerator to speed up the cooling process.

Greek yogurt or sour cream can be used in place of buttermilk.

Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.

– Jen Sobjack
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Eggnog Cheesecake Dip


by Candace Braun Davison
10 servings

Ingredients

2 c. heavy cream
1 packet cheesecake instant pudding mix
1 1/2 c. eggnog
1 tsp. nutmeg, plus more for garnish
Ginger snap or Vanilla Wafers cookies, for serving

Directions

In a stand mixer, beat heavy cream until stiff peaks form, 1 to 2 minutes, then set aside.

In a large mixing bowl, pour in pudding mix and eggnog. Whisk and let set, 5 minutes.

Fold pudding into whipped cream mixture, along with nutmeg, then chill if desired.

Sprinkle with more nutmeg and serve with ginger snap cookies.

– Delish
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Champagne Cupcakes


photo by Charlie Gillette
18 servings

Ingredients

1 box vanilla cake mix
1 3/4 c. champagne (or Prosecco), divided
1 c. (2 sticks) unsalted butter, softened
4 c. powdered sugar
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
Gold sanding sugar, for garnish

Directions

Preheat oven to 350F and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting.

Meanwhile, make champagne frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.

Pipe frosting onto cooled cupcakes and garnish with gold sanding sugar. Serve.

– Lauren Miyashiro for Delish
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Halloween Soul Cakes

Ingredients

2 1/2 cups all-purpose flour, sifted
3/4 cup granulated sugar
3/4 cup butter
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp salt
1 egg, beaten
2 tsp of apple cider vinegar

Directions

Put the dry ingredients into a food processor and pulse to combine. Add the butter and pulse until it is crumbly, similar to cornmeal.

Combine egg and vinegar and beat. With the motor running, pour the beaten egg and vinegar through the feed hole. Pulse until well combined.

Turn out into a bowl and press together into a ball. Chill for 20 minutes

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.

Lightly flour a clean, flat surface and roll the dough out to 1/4-inch thickness. Cut into large rounds using a cookie or biscuit cutter. Mark a cross shape into the top of the cakes with a knife. Place the cakes onto the baking sheets.Gather the scraps together and roll again until all the dough has been cut into cakes.

Bake, one sheet at a time, for 12-15 minutes, or until the cake tops are lightly golden. Can be eaten warm or at room temperature.

Store in an airtight container for about a week.
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Roasted Chickpeas


Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack

Ingredients

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt (optional)
garlic salt (optional)
cayenne pepper (optional)

Directions

Preheat oven to 450 degrees F (230 degrees C).

Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Note: best eaten fresh. Do not store in refrigerator.
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Pear Pine Nut Coffee Cake

Ingredients

Cake:
1 3/4 cups all purpose flour
scant 3/4 teaspoon baking powder
scant 1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup + 2 tablespoons brown sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup plain Greek yogurt
zest of 1 lemon
3 pears, peeled and sliced 1/4-inch thick
2 tablespoons lemon juice

Topping:

3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flour
2 tablespoons oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 oz pine nuts

Instructions

Preheat oven to 350F degrees.

Put topping together by placing all ingredients except pine nuts in the bowl of a small food processor. Pulse 8-10 times just until the butter is broken up into pea size pieces and the mixture is crumbly. Cover and place in the fridge while you prepare the rest of the cake.

Prepare a 10-inch springform pan by lightly coating it with butter then lightly dusting with flour; set aside.

In a small bowl, whisk together flour, baking soda, baking powder, salt and cinnamon; set aside.

Slice the pears and toss them with 2 tablespoons lemon juice in a small bowl; set aside.

With an electric mixer, beat butter, sugar until fluffy, approximately 3-5 minutes. Add eggs, vanilla and lemon zest and mix well.

Starting with the Greek yogurt, alternate adding to cake batter along with dry ingredients, mixing just until combined.

Pour batter into prepared pan. Top the batter with sliced pears and then sprinkle the crumble topping over the pears. Finish by sprinkling the pine nuts on top.

Bake for 40-50 minutes or until a tester comes out clean. Remove from oven and cool in pan for at least 20-25 minutes before serving before removing from pan. Let cool completely before serving.

Note: can substitute chopped pecans for the pine nuts

from Mountain Mama Cooks
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Orange-Pumpkin Bread With Cinnamon Cream Cheese Icing

This recipe has been modified for high altitude baking.

Ingredients

For the cake:

4 eggs
1 15-oz can pumpkin puree
2 tablespoons orange juice concentrate
1 3/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon pure vanilla extract
2 cups all purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chocolate chips, raisins or chopped nuts (optional)

For the Spiced Cream Cheese Frosting:

8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
1 teaspoon fresh orange zest
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 lb box powdered sugar, sifted
pinch salt
1–2 teaspoons milk (optional)

Instructions

Preheat oven to 350F degrees.

Prepare pan(s) with butter and flour or spray with cooking spray; set aside.

In a medium bowl sift flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.

In a large bowl, combine eggs, pumpkin puree, orange juice concentrate, sugar, oil, applesauce and vanilla. Mix well with wire whisk. Add flour mixture to wet ingredients and with a wooden spoon mix just until combined. Stir in chocolate chips, raisins or chopped nuts if using. Pour batter into pan(s) and bake until done. Let cool on rack for 10-15 minutes and then remove from pan(s) and cool entirely before frosting. Cooking times: 9 x 13: 40-45 minutes, 11 x 18: 30 minutes, large loaf pans: 40 minutes, small loaf pans: 25 minutes.

To make frosting, cream together the softened butter and cream cheese in a stand mixer with an electric beater.

Add orange zest, cinnamon and vanilla.

Add powdered sugar to taste – I usually use 1/2-3/4 of the box and mix until thoroughly combined and smooth. Add salt. Use milk in necessary to make frosting desired consistency.

Author’s Notes: If you’d like to make this and you DON’T need to adjust for high altitude make the following changes: increase granulated sugar to 2 full cups, decrease vanilla extract to 1 1/2 teaspoons, increase baking soda to 1 3/4 teaspoons, and increase baking powder to 2 1/2 teaspoons. Follow directions as is.

It can be made into a sheet cake, muffins or bread. I’ve made it studded with chocolate chips and left it plain jane. I like it with cream cheese icing, my boys prefer it without.
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White Chocolate Citrus Snowballs

Yield: 36 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 cup almond meal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup + 1 cup powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 cup white chocolate chips, coarsely chopped

Instructions

Preheat oven to 375F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.

In a medium bowl, whisk together flour, almond meal and salt.

In a large bowl, cream together butter and 3/4 cup powdered sugar until fluffy about 3-4 minutes. Beat in vanilla extract and citrus zests. Gradually blend in flour on low speed. Stir in chopped white chocolate just until combined.

Shape dough into scant 1-inch balls, placing cookies 2-inches apart. Bake for 10 minutes or until cookies are set and are very lightly browned around the edges. Allow the cookies to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

When cookies are completely cool, roll in the additional 1 cup of powdered sugar.

Notes: These cookies can be stored in an airtight container at room temperature for 3 days. They also freeze beautifully.
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