Wednesday, October 21, 2015

Maple Walnut Cookies

From: Cooking.com

The combination of maple and walnuts is a match made in heaven. The glaze just takes these cookies to another level of maple goodness.

ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1/3 cup maple or maple-flavored syrup
1 large egg
1 teaspoon vanilla extract
1 teaspoon maple extract
1 cup finely chopped walnuts
For the Maple Glaze:
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon maple extract
1/2 cup finely chopped walnuts

directions

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or nonstick foil.

Combine the flour, baking powder, baking soda and salt in a medium bowl. With an electric mixer on medium speed, beat the butter and sugar until smooth and creamy. Beat in the syrup, egg, vanilla and maple extracts until the mixture is light and fluffy. Beat in the flour mixture and walnuts until a soft dough forms.

Drop the dough by heaping tablespoons onto the baking sheets 2 inches apart, making a total of 28 cookies. With your fingers, press each mound to make 2-inch rounds.

Bake until cookies are lightly browned along the edges, about 20 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets on wire racks about 5 minutes. Transfer the cookies to wire racks to cool completely.

To make the glaze, whisk together the confectioners’ sugar, milk and maple extract in a small bowl until smooth. Drizzle over the top of each cookie. Sprinkle with the walnuts. Let stand until set, about 30 minutes.

Friday, June 26, 2015

Ice Cream in a Bag

Ice Cream In A Bag Less Than 10 minutes!
2 Tablespoon stevia ( more or less depending on sweet tooth) can use sugar but save those calories!!!
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag
Mix the stevia, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)
Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.