Cooking Archives - Page 438 of 566 - Garden Seeds and Honey Bees

Spiced Honey Pretzel Mix Cornucopias

Enjoy this fun fall or thanksgiving snack.

Cornucopias

*Waffle Cones
*Chocolate Almond Bark
*Gold Candy Sprinkles

Melt 2 squares of chocolate almond bark in the microwave (in a microwave safe measuring cup, big enough to fit waffle cone top) for 30 second intervals until melted, stirring as needed. Dip the top of the waffle cone and dip in gold candy sprinkles and allow to dry. Fill with spiced honey pretzel mix or any candy, chex mix or treat of your choice.

Chocolate Covered Cinnamon Bears

*Cinnamon Bears
*Chocolate Almond Bark, melted

Melt 2 squares of chocolate almond bark in the microwave (in a microwave safe cup) for 30 second intervals until melted, stirring as needed. Add one cinnamon bear at a time and remove with a fork or dipping tool, letting the extra chocolate drip off and place on wax paper and allow to dry. Store them flat in a air tight container in a cool place and enjoy within a couple of weeks.

Spiced Honey Pretzel Mix

*2 1/2 cups Pretzel Sticks
*1 cup Cheddar Fish Crackers
*1/2 cup Peanuts
*3-4 tablespoons Honey
*2 teaspoons Butter
*1 teaspoon Onion Powder
*1 teaspoon Chili Powder

In a large mixing bowl add pretzels, crackers and peanuts.

In a small sauce pan on medium heat melt butter, honey, onion powder and chili powder. Bring to a boiling point, turn off heat and pour over pretzel, crackers and peanuts, mix well.

Pour and spread out with wooden spoon the spiced pretzel mixture onto a foil sprayed or Silpat covered baking sheet. Bake in a 350*F. oven for 8 minutes stirring once. Allow to cool, stir making sure the mixture doesn’t stick altogether.

Add spiced honey pretzel mix to Cornucopias.

Spiced Honey Pretzel Recipe adapted from Taste of Home.

Have a great day!

Lindy

Homemade Oreo Cookies

*2 and 1/2 cups All-purpose Flour
*1 cup Hershey’s Special Dark Chocolate Cocoa Powder
*2 teaspoons Baking Soda
*1/4 teaspoons Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Granulated Sugar
*1/2 cup light Brown Sugar
*2 Eggs, room temperature
*2 teaspoons Vanilla Extract

In a stand mixer cream together butter, granulated sugar and brown sugar. Then add eggs and vanilla and mix just until combined.

Whisk together or Sift: Flour, chocolate powder, soda, salt and slowly add to the above creamed mixture until it forms a soft dough ball, cover cookie dough ball in plastic wrap and refrigerate at least 30 minutes.

Remove from fridge and using a cookie scoop (size of your choice or about 1 tablespoon per dough ball ) scoop cookie dough out onto Silpat covered 1/2 baking sheet, 12 cookie balls per sheet, pressing each dough ball slightly flat. Keep cookie dough cold in the fridge while each batch bakes. (For best results use a cool baking sheet for each batch of cookies.)

In a pre-heated oven bake 350* F. for 6-8 minutes. Allow to cool on baking sheet for 5 minutes before removing cookies to cooling rack. (Careful not to over bake)

Makes about 25 sandwich cookies (1 tablespoon dough ball per cookie)

Chocolate cookie recipe adapted from Sally’s Baking Addiction

Small Batch Cream Cheese Frosting (for 15 Oreo cookie centers)

*1 and 3/4 cups Confectioners’ Sugar, add more as needed, until desired consistency

*2 teaspoon Meringue Powder, helps keep the frosting shape when piping

*2 and 1/2 tablespoons Salted Butter, softened

*1 and 1/4 teaspoons Vanilla, clear if desired

*4 ounce packages Cream Cheese, room temperature

(Whisk together in bowl Confectioners’ Sugar and meringue powder.)

Mix in a stand mixer with paddle attachment on medium speed, cream together butter, cream cheese and vanilla.

Slowly add confectioners’ sugar and meringue powder mixture to creamed mixture.

Mix on medium speed until well combined and desired texture, scraping sides every so often. Frost or pipe the frosting filling onto one cookie bottom and top with another cookie making a sandwich cookie, repeat and enjoy.

Large Batch Cream Cheese Frosting (for 30 Oreo cookie centers)

*3 and 1/2 cups Confectioners’ Sugar, add more as needed

*2 teaspoon Meringue Powder, helps keep the frosting shape when piping

*5 tablespoons Salted Butter, softened

*2 and 1/2 teaspoons Vanilla, clear if desired

*1 (8 ounce) package Cream Cheese, room temperature Whisk together in bowl Confectioners’ Sugar and meringue powder.

Mix in a stand mixer with paddle attachment on medium speed, cream together butter, cream cheese and vanilla.

Slowly add confectioners’ sugar and meringue powder mixture to creamed mixture.

Mix on medium speed until well combined and desired texture, scraping sides every so often. Frost or pipe the frosting filling onto one cookie bottom flat side and then top with another cookie making a sandwich cookie, repeat and enjoy.

Note: Refrigerate frosted cookies if not eaten right away or any unused frosting.

Makes about 15 sandwich cookies.

Also see Rose Sugar Cookie Frosting recipe