Comfort & Joy & Snicker-Doodles

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May your joys always be greater than your sorrows.

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Baking cookies with Kiki is always a good time according to Annabelle. She really wanted me to share this recipe with you. It’s not your typical snickerdoodle, but that’s the way it goes around here.  It’s not like you need another cookie recipe, but this is what happens when I clean out the cabinets of two half empty jars of peanut butter and a freezer full of snicker bars that were leftover from Halloween. She thinks it is a great cookie for a holiday exchange. Get it? She is so smart already. Merry Christmas!

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Snicker-Doodles

  • Servings: 5 to 6 dozen
  • Print

2 ½ cups all purpose flour

1-teaspoon baking powder

1-teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1-cup peanut butter

¾ cup dark brown sugar

½ cup sugar

2 eggs

2 teaspoons vanilla

20 mini snicker bar candies, each chopped into 8 pieces

Heat oven 350F. In bowl, whisk flour, baking powder, baking soda and salt; set aside. In stand mixer fitted with paddle, beat sugar and peanut butter for 1 minute or until blended. Add sugars; beat 5 minutes or until light and fluffy. Add eggs and vanilla; blend well. With mixer on low, gradually add dry ingredients until just mixed in. Stir in chopped candy bars. Using a cookie scoop drop dough onto ungreased cookie sheets about 2-inches apart. Bake 12 to 14 minutes or until lightly browned.

 

Simply Sesame Holiday Fudge

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“Take the challenge and share your creativity using Simply Sesame’s Vanilla with Almond Bits, Pistachio Morsels with a hint of Cardamom or its Pure Roasted Sesame where there are (almost) no rules, only originality and the pursuit of great taste!”

img_3544Oh my!  You are in for a treat with this blogger recipe challenge sponsored by Bonelli Fine Food. I am always on board to try a product made from sesame seeds as the ingredient is well-known as an antioxidant and for its blood pressure and cholesterol lowering effects. As a lover of all things vanilla and almond it was a no brainer to dive into this flavor.

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I first tried mixing Simply Sesame into a homemade pumpkin waffle batter. The waffles baked up with a toasted, nutty crunch and the spread drizzled beautifully over the top. I think kids will love Simply Sesame as a fresh fruit dip, too, while parents will appreciate it being non GMO and safe to eat for those with a peanut allergy. But then my mind went to chocolate. Simply Sesame sure is versatile.

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Why not combine this nutritious and delicious creamy spread flavored with vanilla and almond bits with the health benefits of dark chocolate? Does a happy holiday fudge sound like something You can get on board with? With only 5 simple ingredients and a prep of maybe 5 minutes this creamy nutty fudge makes the perfect holiday gift for friends, family, teachers….and all the people you love or need to thank. MWAH!

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Simple Sesame Holiday Fudge

2 cups bittersweet 60% cacao chocolate chips

1 (14 oz.) can chocolate flavored sweetened condensed milk

2 tablespoons unsweetened dark cocoa powder

½ cup Simply Sesame Vanilla with Almond Bits

1/3 cup sliced almonds, toasted

Line an 8-inch square baking dish with foil leaving an overhang. Spray foil lightly with non-stick cooking spray. In medium saucepan, over low heat, stir chocolate chips, sweetened condensed milk and cocoa powder until chocolate is melted and mixture is smooth. Remove from heat and stir in Simply Sesame until well combined. Pour mixture into prepared dish; smooth top. Sprinkle almonds evenly over top gently pressing into fudge. Chill about 2 hours or until firm. Lift fudge from pan. Slice into bite-size squares. Makes about 32 pieces. Store in airtight container in the fridge.

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For more Simply Sesame recipes, information and beautiful photos check out these links.

Facebook: https://www.facebook.com/SimplySesame/

Twitter: https://twitter.com/SimplySesame

Instagram: https://www.instagram.com/imsimplysesame/

Winter Blues & Spirited No Churn Ice Cream

IMG_9386Winter Blues. You got em? Let’s chase them away with homemade ice cream. Yup, you heard me! We’re making ice cream in the dead of winter. Seriously, it’s a mood changer because not only is it darn delicious, rich and creamy, but also done in 10 minutes (plus freezing time) and requires NO ice cream machine. I bet you’re smiling now. Remember my posts about cleaning stuff out? You just might want to pitch your old-dust-collecting- taking-up-way too-much-space ice cream machine after trying this recipe.

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All the flavors of one of my favorite candy bars this ice cream is rich with chocolate condensed milk and coconut creamy from the liqueur. It gets some toasty goodness from more coconut and almonds which you can fold in or just sprinkle on top like I did. Scoop it or slice it, it’s guaranteed to take those winter blues away.

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Almond Joy No-Churn Ice Cream

1 (14 oz) can Eagle Brand sweetened condensed milk, chocolate flavor

1 tablespoon unsweetened cocoa powder

2 tablespoons coconut cake liqueur

1 teaspoon coconut flavoring

1/8-teaspoon fine sea salt

2 cups heavy cream

¼ cup slivered almonds, toasted, cooled

2 tablespoons unsweetened shredded coconut, toasted, cooled

Line a 9-inch loaf pan with plastic wrap leaving a 4-inch over hang on short ends. Pour sweetened condensed milk into a large bowl. (Scrape it all out of that can with a rubber spatula.) Sift cocoa powdered over the top. Add liqueur, flavoring and salt. Using the spatula blend mixture until it is well mixed and smooth. In large mixer bowl, beat cream to just stiff peaks (do not over-mix or you will end up with butter). Stir about a cup of cream into chocolate mixture to lighten it up. Fold in remaining cream until fully incorporated. Pour mixture into prepared pan. Sprinkle top evenly with almonds and then coconut. Bring up the extended edges of plastic wrap and press gently over the surface. Freeze for 6 hours or as long as overnight. When ready to serve let ice cream stand at room temperature for 5 to 10 minutes to make scooping easier or remove from loaf pan, peel away plastic and cut into slices. Garnish as desired. Store leftovers tightly wrapped in plastic and an air-tight container.

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Love, Mom