Sunday, June 16, 2024

Pasta Salad

pasta 
red peppers 
shredded carrots 
cucumbers 
red onion 
garbonzo beans (I use Trader Joes Parsley & Cumin Greek can) 
feta 
Newmans Own italian dressing

Wild Rice Salad

orzo wild rice 
roasted corn 
red pepper 
currants or dried cherries 
toasted pinenuts 

whisk dressing: 
garlic 
mustard 
lemon juice 
balsamic vinegar 
olive oil 
garlic 
basil 
salt & pepper

Friday, December 23, 2022

Joelyns Cream Cheese Frosting - Chocolate or Vanilla

VANILLA:

Beat to cream:

  • 2 sticks soft butter

Add/Beat to cream:

  • 2 boxes of Cream Cheese
Add/Beat:
  • Vanilla
  • Powdered Sugar (to taste, we don't use much, I have never measured, sorry :) You want to just start taste sweetness, but for it to not get sweet!

CHOCOLATE:
  • Follow above recipe
  • Add cocoa powder to taste (we make it pretty dark)


Chocolate Shortbread Cookies

 


Preheat oven to 325

Beat to cream:

  • 3 sticks Butter
Add/Beat:
  • 1 1/2 cups Confectioner Sugar
  • 4 teas Vanilla
  • 1/2 cup Cocoa (we use x-tra Dark Cocoa)
  • 4 tablespoons Corn Starch
  • 2 1/4 cups of Flour (sometimes this is too soft & needs another 1/4 c flour to firm up dough)
Bake 16 to 18 min



Shortbread Cookies


 


Preheat oven to 325

Beat to cream:
  • 3 sticks Butter
Add & beat:
  • 1 1/2 cup Confectioner Sugar
  • 4 tsp Vanilla
Add & beat:
  • 3 cups Flour
Chill
Roll out 1/4 inch thick
Cut shapes
Bake 16 - 18 min

OPTIONS to finish:
  • Make a standard ganache and sandwich it-between 2 cookies or
  • Frost/Decorate with Joelyns Frosting (recipe on blog)

Mud Bars

 


Preheat oven to 350

Crust
Mix & Press into a greased 9x12 pan:
  • 1 1/3 cup Flour
  • 1/2 teas Baking Powder
  • pinch Salt
  • 1/2 cup Brown Sugar
  • 1/2 cup softened Butter
Bake for 10 min

Ganache

Heat: 
  • 1 cup Heavey Whipping Crem
Pour over, Let sit, Stir:
  • 14 oz Semi Sweet Chocolate
Add Ganache layer over the crust

Mixture

Mix:
  • 1/4 cup soft Butter
  • 1/2 cup Sugar
  • Vanilla
  • 2 Eggs
  • 1 1/2 cups Coconut Flakes
Pour Mixture layer over ganache layer. 

Bake 25-30 min

Let cool 
Cut
Firm in the fridge before recutting & removing from pan




 

Peanut Butter Balls

 


Beat: 
  • 1.5 cups Natural Creamy Peanut Butter
  • 6 tablespoons melted butter
Add/Beat:
  • Vanilla
  • 1/4 tea Salt
  • 2.5 cups Confectioners Sugar
Shape into balls
Roll in Melting Chocolate (we use dark)

Maple Cinnamon Snowballs

 


Preheat over to 325

Beat to Cream: 

  • 1 cup Butter
Add, Beat: 
  • 1/2 cup Maple Syrup
  • 1 tsp Vanilla 
  • 2 cups Flour (sometimes more flour is needed if the syrup makes the dough too sticky, it should be thick like a shortbread dough)
  • Cinnamon to taste
Add, Mix: 
  • 1 cup Chopped Pecans
Chill Dough
Shape into balls
Bake for 20 min
Roll warm cookies in Confectioner Sugar mixed with a little Cinnamon

Lemon Meringue Cookies

 

  • Preheat oven to 350
  • Turn Oven OFF

Beat:

  • 2 Egg Whites until FOAMY (we use Meringue Powder with water instead)

Add:

  • Pinch of Salt
  • Pinch of Cream of Tarter

Beat until you get PEAKS

Gradually Add While Beating:

  • 2/3 Cups Sugar

Fold in:

  • Vanilla Extract

Scoop meringues onto Parchment Paper

Put pan in pre heated oven that is turned OFF

Once done:

Spread bottom with Lemon Curd

Dip bottom in graham cracker crumbs


Poofs

  • Preheat oven to 350
  • Turn Oven OFF

Beat:

  • 2 Egg Whites until FOAMY (we use Meringue Powder with water instead)

Add:

  • Pinch of Salt
  • Pinch of Cream of Tarter

Beat until you get PEAKS

Gradually Add While Beating:

  • 2/3 Cups Sugar

Fold in:

  • Mint Extract
  • Green Food Coloring (optional)
  • Mini Chocolate Chips

Scoop meringues onto Parchment Paper

Put pan in pre heated oven that is turned OFF