Posts in Hazel’s Kitchen

From Hazel’s Kitchen: White Chocolate Cranberry Pecan Cookies

I have had a half dozen people ask me why this recipe didn’t make it into the back of Guilt is Midnight Blue. So, by popular demand here is my recipe. These cookies are truly melt-in-your mouth, chewy, flavor explosions. The smell of them baking will have all the children in the neighborhood knocking at your backdoor. They are heaven with a glass of milk.

Hazel would never use anything except Ghirardelli white chocolate chips, however I cheat occasionally and just get the cheap white baking chips. They are admittedly, not as good.

White Chocolate Cranberry Pecan Cookies

1/2 c. butter

1/2 c. butter flavored shortening

1 c. granulated sugar

1 c. brown sugar

2 eggs

2 tsp. vanilla

2 c. flour

1/2 tsp. baking powder

1 tsp. baking soda

2 c. oatmeal

1 bag white chocolate chips

1 c. chopped pecans

6 oz. dried cranberries

preheat the oven to 350

Cream together butter, shortening and both types of sugar. They should be super light and fluffy. Add the eggs and the vanilla, beating well after each addition.

Add the flour, baking powder and baking soda, then mix on low until incorporated. Add oatmeal and mix together. Add white chocolate chips, cranberries and pecans and mix until evenly distributed.

I line cookie sheets with parchment before scooping the cookies.

Bake at 350 for 9 minutes.

From Hazel’s Kitchen: Swig Style Apple Cinnamon Cookies

If there’s something Hazel and I have in common it’s our righteous indignation on behalf of apples. What happened to apple season people? Everyone just wants to got straight to pumpkin and skips apple. The proper way to do things is to celebrate apple season in September and move on to pumpkin starting in October. So here’s a great recipe to help you enjoy the last couple weeks of apple season.

These were a hit at a church potluck recently.

Apple Cinnamon Frosted Cookies

Adapted from Mel’s Kitchen Cafe’s The Best Swig Sugar Cookies

1 c. butter (2 sticks)

3/4 c. vegetable oil

1 1/4 c. sugar

1/2 c. powdered sugar

3 oz. freeze dried apples

2 eggs

2 Tb apple cider concentrate or 3 Tb apple butter

2 Tb. sour cream

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1/2 tsp. salt

5 1/2 cups flour

Preheat oven to 350

Process the freeze dried apples in a food processor until fine (like unto the powdered sugar)

In a stand mixer, beat the butter and oil together with the sugars and the freeze dried apple powder. Beat until light and fluffy. With the stand mixer on low, add the eggs in one at a time. Then add in the apple cider concentrate or apple butter and sour cream.

Stop the mixer. Add in two cups of the flour, the baking soda, cream of tartar and salt. Mix on low setting, adding in the rest of the flour a little bit at a time.

Use a cookie scoop to scoop the cookie onto your cookie sheet.

Mix together 1/4 granulated sugar and 3 TB cinnamon in a small bowl. Spray the bottom of a small cup in cooking spray. Dip the cup into the cinnamon sugar. Press each cookie down to about 1/2 inch thick with the cup, twist slightly before lifting.

Bake at 350 for 9 minutes.

Apple Frosting

3/4 c. butter

2 TB sour cream

2 TB apple cider concentrate or 3 TB apple butter

6 c. powdered sugar

1 TB half & half (or milk of whatever kind you have on hand)

In a stand mixer, beat butter, sour cream and apple cider concentrate or apple butter. Add in the powdered sugar slowly. Add half & half. You might need a little more than a tablespoon until you get a frosting consistency you like.

Frost the cookies once they have completely cooled. Sprinkle the top with cinnamon.

From Hazel’s Kitchen: S’mores Truffles

Each summer Hazel puts these seasonal delights back on the Books and Chocolate menu. I hope you enjoy them!

S’mores Truffles

1/2 c. whipping cream

1/3 c. sugar

6 Tb. butter

1 c. dark chocolate chips

1/2 c. marshmallow cream

graham cracker crumbs

Put chocolate chips into a heatproof bowl. Mix cream, sugar and butter together in a small saucepan and bring to a boil. Pour over the chocolate chips and stir until melted. Gently fold in the marshmallow cream until it is marbled, not completely incorporated.

Cover the mixture and let sit in the fridge overnight. The next day, roll into truffle sized balls before coating in graham cracker crumbs.

That’s it! So easy and such a crowd-pleaser. Rolling them just takes a little time and patience and makes a mess. Hazel recommends a good audio book while you work. Enjoy!!