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Posts Tagged ‘cookies’

A Chef of Your Own worked with a Rabbi this week to create some meals for Passover. My aunt sent me an article on “the new Kosher Foods” they had some Red Velvet Macaroons in the article, but no recipe. I went looking and found one to adapt for these. As an homage to Passover, I didn’t use any flour but you can substitute flour for the ground almonds I used.

Red Velvet Coconut Macaroons

11 oz sweetened flake coconut

2/3 cup sugar

4 tsp coconut

tsp red food color jel

10 Tbls ground almonds

1/4 tsp salt

4 egg whites

1 tsp vanilla

Preheat oven to 325 degrees.

Combine egg whites and sugar in a bowl and place over boiling water. Whip on high until merengue forms, about 15 minutes. Stir in remaining ingredients and drop onto parchment lined cookie sheets. Bake 15 minutes or so, until lightly browned. let cool, Enjoy

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My sister always waits for the holiday season to arrive because along with it come Archway Holiday Nougat Cookies. A Chef of Your Own found a recipe that is pretty close. Make sure to make a double batch, these disappeared pretty quickly.

Archway Holiday Nougat Cookies

1 cup butter

1/2 cup sugar

2 tsp vanilla

2 cups flour

1/2 tsp salt

2 cups finely chopped nuts (I made it once with cashews and once with pecans) Both yummy!

Cream butter, sugar and vanilla until fluffy. Add in flour and salt and blend thoroughly. Add nuts and mix well. Shape into 1 inch balls and place on baking sheet. Bake at 325 degrees about 20 minutes. DO NOT brown. Cool cookies and roll gently in confectioner’s sugar. Makes about 6 dozen/

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121207_003Here is a easy holiday entertaining idea from a Fresh Market demo, recipe from Chefs USA this past Friday. This time of year, The Fresh Market, comes out with a booklet of easy entertaining Holiday Recipes. This is the third year A Chef of Your Own has participated.

The PB Crave is an amazing product. It is a creamy, smooth, all natural peanut butter with the addition of yummy ingredients, chocolate chips, raspberry swirl, honey. Pick some up today!

Peanut Butter Cookie Dough Cheese Ball

1 Block (8 oz) TFM Cream Cheese, softened to room temperature

1/4 cup powered sugar

2 Tbls Madhava Raw Agave Nectar

3/4 cup PB Crave Cookie Nookie Peanut Butter

1 cup vanilla wafers, crushed, plus additional for serving

1 cup chocolate chips

1 Honeycrisp apple, sliced

Combine cream cheese, powdered sugar, agave nectar and peanut butter in a bowl and stir until thoroughly combined. Form mixture into a ball, place on plastic wrap and refrigerate at least 4 hours, preferably overnight. To serve, unwrap and roll ball in crushed wafers and chocolate chips. Serve with wafers and fresh apple slices.

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Here is the second recipe A Chef of Your Own made for the Ivanhoe Broadcast womans interest spot today. This is also a gluten-free recipe from About.com, gluten-free cooking. I made a chocolate rice crispy treat and filled them with Orange sherbet for a gluten-free ice cream sandwich. I adjusted the recipe  to use the whole box of cereal and bag of marshmallows.

Chocolate – Orange Sherbet Gluten Free Ice Cream Sandwiches

12 oz box of gluten-free brown rice crispy cereal

16 oz bag of marshmallows

1/2 cup butter (1 stick)

1 tsp vanilla

4 Tbls cocoa powder

Butter a large sheet pan

In a large pan, melt butter over low heat

Whisk in cocoa. Stir until thoroughly blended with butter

Add marshmallows and stir over low heat until melted. Remove pan from heat, stir in vanilla.

Stir in rice cereal and gently fold cereal with marshmallow mixture

Pour rice mixture into prepared pan With buttered fingers press the mixture flat. Let cool

Cut in 20 – 2 1/2 inch squares.

Soften sherbet until it is easy to scoop. Place about 1/3 cup of orange sherbet on 10 of the squares. Press another square on top and gently press down.

Wrap sandwiches individually, place in freezer bag, and freeze until ready to use.

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A Chef of Your Own made these as a request from my oldest child, and have been told that these are the best cookies ever!
Oreo Cheesecake Cookies
1/2 c butter
3 oz cream cheese
1 cup sugar
1 tsp vanilla
1 cup flour
1/2 mini chocolate chips(i used 1/2 cup heath chips)
1 cup crushed oreos (I used 1/2 cup regular oreos and 1/2 cup blond oreos)
Process oreo’s seperately to fine crumbs. Place in seperate bowls.
Cream butter and cream cheese and cream together. Add sugar and vanilla and mix together.
Add flour and stir in chips. Scoop into 1 inch balls and roll in crumbs. Preheat oven to 350 degrees.  Bake 10-12 minutes until golden on the edges and puffed in the middle. Remove from oven and let cool 2 minutes before removing from trays.

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