Buttery Jam Cookies (picture coming...)

2 c. flour

1 t. baking powder

1/2 t. ground ginger

1/4 t. salt

8 T. unsalted butter, at room temp.

2/3 c. sugar

1 egg

2 T. milk

1/2 t. vanilla

1/4 c. cherry preserves or any THICK jam you have on hand



Preheat oven to 375. Line cookie sheets with silicone mats or parchment paper.



Beat the butter on med. speed until smooth. Slowly add sugar and beat for 1 minute. Add the egg and beat for an additional 2 minutes. The mixture will be satiny. Add the milk and vanilla and just beat until combined. (Don't worry if it looks curdled-the mixture will even out.) Reduce mixer speed to low and add jam and beat for 1 minute. Add the dry ingredients and mix just until incorporated. Your dough will be very thick.



Spoon the dough into a bowl of sugar and roll around to coat. Place about 1" apart on cookie sheet.



Bake for 10-12 minutes.The cookies will be barely firm, pretty pale, and brown around the edges. Allow cookies to rest for 1 minute and then transfer to cooling rack.

Chocolate Italian Cream Cake (picture coming...)

Chocolate Italian Cream Cake

This wonderful cake is a chocolate version of the classic Italian Cream Cake.

5 large eggs, separated

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

2 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

2/3 cup finely chopped pecans

2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting

Garnish: pecan halves

Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.


Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.


Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.


Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.


Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.


Yield: Makes 10 to 12 servings


Chocolate-Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

1 (16-ounce) package powdered sugar

1/4 cup unsweetened cocoa

1/4 cup buttermilk

2/3 cup finely chopped pecans
Beat first 4 ingredients at medium speed with an electric mixer until creamy.


Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans.


Yield: Makes 4 cups



From http://www.myrecipes.com/

S’mores Cookies

(ps Erica-this is for you...) :-)

S'mores Cookies

1 1/2 cups all purpose flour

(they added 1/2 cup more-I (Janelle) didn't, I subtracted about 2-3 T. of flour for using Butter Crisco instead of butter)
1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (I used baking size Hershey's kisses)

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.

I got my recipe from: Two Peas and their pod