RECIPE: Boysenberry Linzer Torte

So sooo soooooo good... and as with most desserts it can also serve as breakfast, right?!

In fact, that's how I feel about MOST desserts ... don't judge me.


It takes just 3 ingredients. Yes, that's all. Here's where I started... sugar cookie dough, boysenberry jam and almond slices.



Once you get over the guilt of not making your own dough, break open the packages. I used 1 1/2 tubes of cookie dough to make the crust on the bottom.



Press it into the pan firmly. And then top it with some boysenberry jam...







When layering the jam I left an edge of crust around the edge... this isn't a requirement. It's just my creative touch...



Then I tossed some sliced almonds on top... and started some not-so-fancy lattice work on top (made of dough).



I slid it into the oven for about 25 minutes... but I wish I would have left it in there a little longer. I would recommend more like 30 minutes. But each oven is a little different.



Allow it to cool a tad and then cut into 1" squares. But I would advise to enjoy this while it's still a little warm... just trust me on this one.



And when you do enjoy it you might want to have a cup of coffee handy... it's a perfect match.




And of course you can switch out the boysenberry for raspberry or strawberry or blackberry or whatever it is you like. Be creative... there's no rules with this one. Except for this: ENJOY!




Boysenberry Linzer Torte
Recipe courtesy www.epicurious.com

Ingredients
2 tubes of sugar cookie dough
6 tablespoons boysenberry jam
2 tablespoons almond slices

Instructions
Preheat oven to 350 degrees F. Spray 9” x 13” casserole pan with cooking spray. Spread approximately 1 ¼ tubes of cookie dough over bottom of casserole pan, pressing firmly until dough creates a crust. Spread jam over surface of dough, leaving 1/2 inch border around the edge.

Using the remaining dough, create lattice work across the top of the jam (criss-crossing dough over the top in both directions).

Bake for 20-30 minutes until dough is golden brown. Bottom crust will bubble a bit. Allow to cool completely and cut into 1” squares.






enjoy your time in the kitchen...

RECIPE: Grape Nuts Peanut Butter Bars

Who likes their Grape Nuts? And how do you like it?

As a snack, all on it's own?
On top of yogurt or ice cream?
As cereal? With honey on top? <--- my fav!


But one morning I spied a recipe on the back of the box ... and it included peanut butter...



And it didn't matter what else was in the recipe. They had me at peanut butter.

Here's what else is included... sugar, light corn syrup and Grape Nuts.



Start with a large bowl (microwave safe)... and warm up the peanut butter, sugar and corn syrup. (Stir it half way through...)





Pour the Grape Nuts into the bowl and mix well.



Transfer the mixture to a greased 13 x 9 inch pan... and set aside to cool.



After the bars cool for several hours, cut them into small squares and wrap them individually in saran wrap for keeping in a cool/dry place.



They can be enjoyed for snacks, breakfast, dessert... whenever you receive a Grape Nut or peanut butter craving.

They are crunchy and sweet and peanut buttery... and a perfect afternoon snack! Good, good stuff here!


Grape Nuts Peanut Butter Bars
Recipe courtesy Post Cereal

Ingredients
¾ reduced fat peanut butter
1 cup light corn syrup
1 cup sugar
4 cups Grape Nuts Cereal

Instructions
Microwave peanut butter, corn syrup and sugar in large microwaveable bowl on HIGH for 2 minutes, or just until mixture comes to a boil, stirring after each minute. Add cereal; mix well.

Press cereal mixture firmly onto bottom of 13x9 inch pan sprayed with cooking spray. Cool completely.

Cut cereal mixture into bars. Wrap individually with plastic wrap. Store in lightly covered container at room temperature.

Makes 2 - ½ dozen or 30 servings, one bar each.

Fruit bars/optional: prepare as directed, stirring in 1 cup dried fruit, such as raisins, cranberries, cherries or dried fruit bits, along with the cereal. (Or mini chocolate chips.)


enjoy your time in the kitchen...

When I was 8 years old I received my first cookbook

A gift from my Mom's Mom, a fabulous Gramma. She was a wife and mother who was known to make a new dessert every night of the week. When you have a husband with a sweet tooth and 3 kids running the house... yes, it is necessary!

When I was 8 years old I started drooling over cookbooks. I remember standing for hours at the kitchen counter, reading each detail of each recipe... looking at all the details of all the hand drawn illustrations.



I mean, who wouldn't when you have graphics like this?!







In all seriousness, this kid's cookbook has more technical information in it that most "grown up" cookbooks! Check it out... this goes into detail on necessary items, safety precautions, proper names of kitchen utensils, cooking methods, etc! (I think I even learned something again when reading it again yesterday!)



I do recall making a killer cinnamon toast... thank you to my very first cookbook! Mmmm.... makes me want some now!




enjoy your time in the kitchen...

Steps 2 and 3 to homemade Limoncello

Time to check in again on the homemade limoncello. At two weeks and then again at four weeks... it's time to take a gander and a stir.

But we're also checking in on the grapefruit liqueur... both of these liqueurs have been steeping for 4 weeks. After 2 weeks I took them out of their dark, cool cabinet to give them a stir. And now at 4 weeks we do the same...





This is what the grapefruit liqueur looks like... isn't that beautiful?! I truly look forward to enjoying this treat when it has fully steeped.

But we still have several weeks for that...




Time to check the limoncello...



And by "check" I mean, give it a stir... there's not much else to do here.




Except wait... the wait will go on for another month or so. Stay tuned...




enjoy your time in the kitchen...

RECIPE: Oatmeal Chocolate Chunk Cookies

Some really good cookies were made here in my kitchen today... they are kinda crunchy but mostly soft, really sweet and really rockin'!

This is where it all starts... cream together the good stuff (sugars, butter, vanilla and eggs).









Once it's all creamed together... mix together the dry ingredients: flour, oatmeal, salt, baking soda and baking powder.







A little at a time, add the dry ingredients to the wet mixture...



But here is where it gets tricky... the mixture gets so thick that you will need to put some elbow grease into it. (In fact, I took the mixing bowl off of the mixing stand and did it by hand from here... taking breaks every few minutes.) ; -)



I chopped up the chocolate and added it along with the chocolate chips... you can either use 4 of the regular size chocolate bars or one of the King Size bars. It doesn't matter either way...





Mix it just one more time...



Scoop, scoop, scoop, scoop, scoop...



And then bake, bake, bake...



Try not to drool...



OK - you can drool now...

But only after you've gone to the store, stocked up on chocolate bars and made these for yourself. And it makes A LOT of cookies... so be prepared to share!





Oatmeal Chocolate Chunk Cookies
(This is rumored to be Mrs. Field's recipe, but I haven't been able to ask her myself to confirm that.)

Cream together:
2 cups butter, softened
2 cups granulated sugar
2 cups brown sugar
4 eggs (room temperature)
2 teaspoons vanilla

Combine the following ingredients and add to creamy mixture:
4 cups flour, sifted
4 cups oatmeal
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder

Once well combined, add
8 oz. semi-sweet choc. chips
7 oz. Hershey bar (chopped)
Optional: add 3 c. chopped nuts

Bake on ungreased cookie sheet, 375 degrees F, for about 8-10 minutes.




enjoy your time in the kitchen...