Mounds Cookies

If you’re like me, you can’t say no to a Almond Joy or Mounds bar. These cookies (which can also be made into a bar) feed that hankering for the candy bar that takes you to the beach.

Things you will need:

  • A preheated oven to 325F.
  • 14 oz bag of sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • 14 oz can of sweetened condensed milk

Optional: 2/3 cup chooped lightly salted almondsimg_5673

How to make:

Combine all your ingredients in a bowl. No specific way, but I did wait until the end to add in the sweetened condensed milk.

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Once mixed together, place on a baking sheet for cookies or dump whole mixture into pan for bars. For cookies, I used a small ice cream scoop and with the bars I lined the pan with parchment paper. Bake cookies for 12 minutes and then press them down with a glass when they come out of the over. For bars, bake for about 30-35 minutes depending on how brown you want them to be.

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Coffee Cake Muffins

I like a good cup of coffee and a nice muffin to enjoy it with. Once I found this recipe on the handy-dandy Pinterest, I knew I had to try it out.

What You’ll Need:

For the muffin:

  • 1 1/2 cups all-purpose flour

  • 1/2 cup light brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup milk

  • 1/3 cup canola oil

  • 2 large eggs

For the crumb topping:

  • 1/3 cup granulated Sugar

  • 1/3 cup light brown sugar

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, melted

  • 1 1/2 cups all-purpose flour

For the glaze topping:

  • 1/4 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon milk

First, start by heating up your oven to 375 degrees fahrenheit. You can line your muffin tin if you want, but I only do that if I’m making cupcakes.

Next, you will want to make your crumb topping so it has a chance to dry up a little before putting on top of the muffins. What my finished topping looked like is below, you are supposed to use parchment paper but we didn’t have any at the time.

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Once your topping is set to the side to dry, you will want to start on the muffin batter. You’ll combine the dry ingredients first and then add the wet ingredients after. I used one bowl for this because I wanted to use less dishes, if you want to you can use two separate bowls for this step.

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Once your batter is combined, pour into your muffin tin.

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Once all your batter is in, pour over your crumb topping. I went a little heavy on the crumb topping because I like a little extra on my muffins.

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Next, put in your preheated oven for 15-17 minutes.

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Once out of the oven, let cool for 10 minutes and then put the glaze mixture on top.

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Hope you enjoy!

-Logie

lemon glazed shortbread cookies

I found this recipe on the wonderful Pinterest and thought that I would give it a try, because who doesn’t like a quick and easy shortbread cookie??

First off, I did make a couple of tweaks to this recipe because I really like citrus flavors.

What you’ll need:

  • 2 cups all purpose flour
  • 2 sticks of softened, salted butter
  • 1/2 cup of powdered sugar
  • 2 teaspoons vanilaa
  • lemon juice and/or lemon zest

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I like to measure out the dry ingredient into containers so then all I have to do is dump it into the bowl. It makes me feel like I am on the Food Network.

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Combine butter, powdered sugar, and vanilla. (You can also add the lemon zest in if you want, but I would advise putting it with the glaze later on.) Then add the flour. If your dough is really dry and crumbly add a couple teaspoons of water to help.

Let chill in the fridge for atleast 30 minutes.

(This is when you really want to try the cookie dough, because who can wait 30 minutes??)

Once your dough is chilled, scoop the dough into balls (I used a little scoop for this).

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Smash the balls down a little bit, not too much or you’ll get thin and crispy cookies.

Bake for 12-15 minutes at 350 degrees.

Take off of tray when they come out of the oven and put on a piece of foil to cool.

Next up: lemon glaze!

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What you’ll want to do either while the cookies are in the oven or when you’re waiting for them to cool is make the glaze.

Show above is the indgredients: powdered sugar and lemon juice.

Combine them ingredients together, it’s not an exact science but make sure it’s thick enough to not run off the cookies but not thin enough that it looks like milk. Got it?

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Glaze after mixing. Then sprinkle over cookies with a fork or spoon.

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I go a little heavy on the glaze because, I like it that way. You can use as much or as little as you want. Once the glaze dries, I usually move them to a container or platter after trying a couple to make sure they are good.

-Logie

#Food : Jalapeño Cream Cheese

In an attempt to use my skills in the kitchen, writing and photography, I have decided (and reinforced with a cool and hip Twitter poll) to start showing and teaching some of my favorite foods.

Today’s endeavor is Jalapeño Cream Cheese. I used to buy it at the store, but when I started going through two containers a week I quickly switched to making it myself.

Items you will need:

2 bricks of cream cheese

A jar of Jalapeños (you won’t use the whole thing, it can also be already diced)

Some way of mixing (I use a KitchenAid)

A sense of humor

A container to store it in

Alright, let’s get started:

 

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I usually pull the cream cheese right of the fridge and use it.

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If you like spicy spicy peppers, you can use those. The amount of hot and spicy is up to you.

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I usually just buy diced jalapeños in a jar, but this time we had rings so I just chopped and diced them myself.

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I drop about 2 tablespoons of the juice into the bottom of the bowl before I drop the bricks of cream cheese into the bowl.

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When dropping in cream cheese, do not have the mixer on. I drop the bricks in and then  start the mixer and let it go for a couple of minutes to make sure that the cream cheese is soft enough. I like mine a little on the ‘whipped and fluffy’ side.

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While waiting for the cream cheese to get fluffy, I chop the jalepenos. It’s up to you on how much pepper you want in your dip. I like the crunch of a pepper so I use about 1/3 cup or more of peppers. You can rough chop or make itty bitty peppers. Again, it’s how you like it.
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Add them peppers in.

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Let the mixer do it’s work. I usually stop it after a few minutes and form a ball with a rubber spatula and then let it go for a couple more minutes. That way I know all the cream cheese and peppers are mixed together.

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After I’m done mixing, I put it in a container. Yes, I taste test it before just in case I need a little more kick to it. IMG_3357

After I put it in a container, I like to put it in the fridge to let it groove together and get a little stiff.

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You can use with just about anything. I like it with pretzels, crackers, apples, spread on a bagel, vegetables, and swooped up on my finger. Whatever you like to dip with, it’ll probably work with.

Enjoy.

-Logie