Peppermint Meltaway Cookies

These little cookies will melt in your mouth - and they could hardly be any easier to make. :) I discovered this recipe last year in the magazine Simple and Delicious, and that's exactly what it is - very simple, and VERY delicious!  And while I usually adjust recipes to suit my tastes, I'm sharing this recipe just as I found it, because it is perfect the way it is.  :) 

Note: Because of the lighting in my kitchen, the cookies took on a yellow tint in my photo - but in "real life," they are a beautiful white cookie with just a hint of light golden brown around the bottom edges.  You don't want to overbake these guys... they'll lose their "melt-in-your-mouth" appeal. :)
Merry Christmas!


INGREDIENTS:
1 cup butter, softened (I prefer salted butter in this recipe)
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting:
2 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
1/2 cup crushed peppermint candies


Directions
In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. 

Shape into 1-in. balls.  (Note: Humidity can change the consistency of these cookies... if they seem too sticky to handle, stir in more flour, a few tablespoons at a time, just until the dough can be lightly rolled into balls.  It should still be soft, but not sticky.)  Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.

In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies.  Store in an airtight container when frosting has set.   For best results, store with a sheet of waxed paper in between the layers of cookies. :)  Yield: 3-1/2 dozen.

Pumpkin Fudge

Think you're too busy to make fudge?  Think again.  This one is perfect for autumn entertaining, a Thanksgiving hostess gift - or even a special, homemade Christmas gift.  It has a very smooth texture, and cuts beautifully (and easily).  If you like pumpkin, give it a try!  I made it this afternoon - and my kids haven't wanted to stop eating it. :)


Pumpkin Fudge

2 cups white sugar
1 cup firmly-packed brown sugar
3/4 cup (1 1/2 sticks) butter (plus extra for greasing the pan)
2/3 cup heavy cream (OR evaporated milk)
1/2 cup canned pumpkin
1 tsp cinnamon
1/4 - 1/2 tsp grated nutmeg
1 (7 ounce) jar marshmallow creme
1 (11 or 12 ounce) package white chocolate chips
1 1/2 tsp vanilla extract

Directions:

Line a 13x9 pan with foil; using a paper towel or napkin, rub the bottom and sides of the foil-covered pan with softened butter.  Set aside.

In a heavy, large saucepan (preferably at least 3-quart), combine the sugar, brown sugar, 3/4 cup butter, cream, pumpkin, and spices.  Add approximately 3/4 of the jar of marshmallow creme; set remaining creme aside.  (You'll use the rest at the end.)  Heat over medium heat until sugar dissolves, stirring frequently with a wooden spoon.

When the ingredients are melted and smooth, maintain the heat at medium while stirring constantly; bring mixture to a full boil.  (You'll know it's reached a full boil when you can't stir the bubbles down.)  Continue boiling and stirring for 5 minutes; remove from heat.

Stir in the remaining marshmallow creme and the white chocolate chips until the mixture is smooth, approximately 5 minutes.  (You may return the pot to a burner on low heat, if necessary, to help melt the chips.)  Add the vanilla; stir to mix well.

Pour into the buttered baking dish; set in a cool place to harden.  Cut into 1" squares; store in a cool place (or the refrigerator) in an air-tight container. 

~Makes approximately 12 dozen squares 

Variation:  If you like nutty fudge, stir in 1 cup chopped walnuts or pecans after you add the vanilla. :)

Warm Apple Cider Syrup

I served this syrup on top of my Fluffy Pumpkin Pancakes, and it complemented them beautifully.  It would also taste good on just about any sweeter brunch item... plain pancakes, waffles, oatmeal, etc... and my kids even wanted it over ice cream!

This recipe is VERY easy, though it may appear to be time consuming.  It really isn't - you only have to stir it occasionally while it's simmering, and then you just leave it alone for at least 30 minutes before serving, so that it can thicken up.  It stores well in the fridge, too - just gently warm on the stovetop before serving.

INGREDIENTS:

3/4 cup apple cider or juice
1/2 cup packed brown sugar
1/2 cup corn syrup (or substitute, such as honey)
2 tablespoons butter
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
 
In a large saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.

Fluffy Pumpkin Pancakes

These pancakes were a big hit at our house!  I modified a recipe found in Taste of Home magazine, and everyone loved them.  Try serving them with the Warm Apple Cider Syrup recipe, or just good old fashioned maple syrup... they're yummy either way! 

I doubled the recipe to feed our family of 5, and we had just 5 pancakes left over for lunch the next day...  If you have leftovers, too, just cover them and chill (or freeze) until you're ready to use them.  Then just pop them into the toaster for a minute or two to warm through, and you're good to go. :)

Since I'm always looking to save time, I know from experience that you may be tempted to skip the egg separation step, and just throw the eggs into the wet ingredients without beating the whites to soft peaks first - but really, they won't get the heavenly light and tender texture that they do from that little step.  It only takes a couple of minutes to beat the white to soft peaks and it is SO worth it.  (To test the peaks, turn your mixer off and lift the beaters straight up.  The egg whites should be able to stand up in peaks, but the tops of the peaks should kind of curl over - sort of like the top of soft serve ice cream. :) )  Then gently fold them into the rest of the batter.  Believe me - you won't be sorry that you included that step!! :)

INGREDIENTS:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, separated
1 cup milk
1/2 tsp vanilla extract (almond extract would also be great)
1/2 cup canned pumpkin
2 tablespoons melted butter or mild vegetable oil

Directions

In a large bowl,combine the dry ingredients.  In another bowl, whisk the egg yolks, milk, vanilla, pumpkin and butter until smooth. Stir into dry ingredients just until moistened. In a small bowl, beat the egg whites until soft peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancakes and underside is golden. Cook until second side is golden brown.  Serve with butter, syrup, and whipped cream if desired.
Yield: approximately 15 pancakes

Apple Custard Pie

One of my family's favorite fall desserts is this easy but scrumptious apple custard pie that I adapted from a recipe originally found in Taste of Home magazine.  One of my brothers-in-law once commented, "Even the smell of this pie just screams 'fall.' "  I couldn't agree more. :)  It is simply fantastic.

INGREDIENTS:
Pastry for a single-crust pie (store-bought is fine, though I'll be posting my tips for homemade crust soon!)
3 cups peeled, sliced tart apples (about 4 medium)
1/3 cup sugar
1 teaspoon ground cinnamon

CUSTARD:
1 cup heavy cream (or evaporated milk)
1 egg
1/2 cup sugar
1 tsp vanilla extract
(If you like a more "custardy" sort of pie, as I do, double this part of the recipe and fill up the pie crust almost to the top with it.  There will usually be a tad leftover that won't fit into the crust... maybe a few tbsp or so... but I find it worth it. :) It will add about 5-10 min to the second baking time.)

 1) Place unbaked pastry into a deep-dish, 9-inch pie plate.  (Most Pyrex pie plates sold in stores today are deep-dish.)  Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes.
 2) Meanwhile, for custard, whisk milk, egg and sugar in another small bowl until smooth. Pour custard over the partially-cooked apples.

 3)  Bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour.

 4)  Chill for at least 3 hours before serving.
Refrigerate leftovers.

Tastes great with a bit of whipped cream on top of each slice.  My mouth is watering just thinking about it! :)
Yield: 6-8 servings.

Notes about apples for baking:  I love baking with Granny Smith apples, and they work very well in this recipe.  If you do use them, however, be sure to slice them pretty thinly so that they will be fully cooked and tender when the custard part is done.  Golden Delicious apples, especially while they are still on the green side, also work well here, as do Empires and Paula/Ida Reds.   Red Delicious apples, despite their name, are NOT delicious in most baking recipes... they're very sweet, and they don't bake up well.  Macintosh work well if combined with other, firmer apples, but I don't usually use them by themselves... they disintegrate too easily when baking.  When combined with two or three other varieties, however, they add a great flavor to apple pies in general.

Phenomenal Fudge Sauce

Make this easy but fabulous hot fudge sauce but once, and you'll realize that the store-bought stuff can stay there... at the store. ;)

Ingredients:
*1 14-ounce can sweetened condensed milk
*12 ounces (2 cups) semi-sweet chocolate chips
*1/2 cup milk
*1 cup mini marshmallows
*1/4 tsp salt
*1/2 -1 tsp vanilla

Super-Easy Directions:
Place all ingredients EXCEPT VANILLA in a heavy-duty pot (a 2-quart pot is perfect) over medium-low heat.  Stir occasionally until chocolate chips and marshmallows are melted.  Remove from heat and stir in vanilla (or other flavoring... almond, orange, rum, liqueurs, etc.) to taste.  Cool slightly, pour into glass storage containers (a quart canning jar, several smaller jam jars, etc.), cover, and store in refrigerator.   Makes approximately 3 1/2 cups and keeps at least several weeks in the fridge... if you don't eat it all first, that is. :)

To serve over ice cream or other desserts, remove desired quantity from jar and warm in a small saucepan over low or medium-low heat, stirring constantly, until warmed through and pourable.  This will only take a minute or two.  Then top your favorite desserts and enjoy! :)  Chocolate-dipped strawberries, anyone?? Or do as my kids do, and eat it straight out of the jar, as a spoonful of good fudge. :)

The Best Popcorn... Ever

Family Favorite Popcorn

Approximately 1/3 cup unpopped popcorn kernels

2-3 tbsp virgin coconut oil (the stuff that still smells like coconut)
1/4 cup butter (or to taste)
Salt to taste

*Place a stainless-steel or other heavy-duty 3-quart saucepan on the stove and turn the heat to medium-high.  (You may use a 2-qt. pan, but decrease the amount of popcorn slightly.) 
*Spoon the coconut oil into the pan and wait a minute or two, until oil is melted and hot.
* Add the popcorn kernels and cover the pot, venting the lid slightly to let steam escape (but not enough for popping kernels to fly out. :) )  Alternatively, you may cover the pot tightly with aluminum foil, and use a sharp knife to poke several steam vents in the top of the foil.  Keep the heat set at medium-high, and listen for the sounds of popping... these should start within a minute or so. 
*Meanwhile, melt the butter in a small saucepan over medium heat... this will only take about 2 minutes.
*As the pot fills up with popped corn, give it a few gentle shakes to encourage unpopped kernels to fall back to the bottom.  You need not shake the pot the whole time.  Listen carefully, and when the popping slows to a solid 1-2 seconds between pops, remove from the heat and carefully remove the lid or cover.
*Pour popcorn into a large serving bowl, and drizzle with melted butter and salt to taste.  I usually evenly drizzle about 1/3 of the butter over the popcorn, lightly sprinkle with salt, toss, and repeat two more times.  This ensures an even coating of butter and salt.  Serve immediately.

*This is just the way my kids like it best, but if you're feeling more adventurous, try sprinkling on some yummy add-ins like crushed rosemary and grated parmesan, garlic salt instead of regular salt, Italian seasoning, cinnamon-sugar in place of salt, etc.... mmmmm!  


*If you don't have virgin coconut oil, you can use other oils, but the popcorn won't have the same excellent flavor.  A good quality peanut oil is a close second to coconut oil, though. :)