Category Archives: sugar

Foodie Friday: 4th of July Party Ideas

Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.

Patriotic Strawberries

Patriotic Strawberries 

Ingredients

  • 12oz of white chocolate chips
  • Strawberries
  • Blue sugar or edible glitter 

Directions

  1. Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
  2. Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
  3. Place on wax paper to harden.

Red, White & Blue Nachos

 

Ingredients

  • Blue Corn Tortilla Chips
  • Monterrey Jack or Pepper Jack Cheese, shredded
  • Salsa
  • Sour Cream

Directions

  1. Preheat oven to 350 degrees.
  2. Spray foil lined baking dish with cooking spray.
  3. Line blue tortilla chips on a foil line baking dish.
  4. Sprinkle chips with shredded cheese and bake for 5-7 minutes.
  5. Top nachos with salsa and sour cream 

Red, White & Blue Gelatin 

Patriotic Gelatin Salad Recipe 

Ingredients

  • 2 packages (3 ounces each) berry blue gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • 4 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 2 envelopes unflavored gelatin
  • 2 cups milk
  • 1 cup sugar
  • 2 cups (16 ounces) sour cream
  • 2 teaspoons vanilla extract


Directions

  • In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. 
  • Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
  • Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
  • Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
  •  When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
  • Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. 
  • Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
  •  Chill several hours or overnight.     


Strawberry & Cream Sorbet
 
Strawberry Sorbet Sensation Recipe  

Ingredients
  • 2 cups strawberry sorbet, softened
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 cup sliced fresh strawberries

Directions
  • Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. 
  • Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
  • Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.




Taste Test Tuesday: Coffee Mate Natural Bliss

Good Day Foodies! How is your Tuesday going so far? Grab a cup of coffee or a tea and have a seat at the counter. Today’s Taste Test Tuesday posts is all about coffee creamer. Do you use creamer in your coffee or tea? How about baking with it? Let’s take a look at what we can do with creamer.

Coffee Mate Natural Bliss


Photo Credit: Coffee Mate

Coffee Mate is always coming out with new flavors, some seasonal, some are even regional. The newest addition to the Coffee Mate family is the Natural Bliss line. It’s called Natural Bliss because it is made with milk, cream, sugar and the perspective natural flavoring. This line has four flavors:

  • Caramel
  • Vanilla
  • Low-Fat Vanilla
  • Sweet Cream

The sweetness of the creamer is wonderful, sometimes I don’t even add sugar. Depending on how sweet you like your coffee you may decide to add sugar to it. Now being that it is coffee creamer, I have experimented and tried it with some other items, such as tea, oatmeal, cookies and even french toast.

Ways to Use Natural Bliss Creamer:

  • Instead of using milk or water in your oatmeal, try the vanilla or sweet cream creamer.
  • Dunk your bread for french toast in some caramel creamer and sprinkle with confectioner’s sugar or praline pecans.
  • Add 1tsp of creamer to your favorite sugar cookie or snicker doodle recipe.
  • Making pudding? Add creamer instead of milk.
  • Use it in your hot cocoa.

What other ways can you think of to use coffee creamer? Leave a comment on the blog, tweet us on twitter or comment on our Facebook page. We would love to hear from you!


Day 25: ‘One Dough, Three Cookie Recipes’

Merry Christmas Everyone!!! Today is last day of 25 Days of Cookies so this one is a little special. This recipe can make 3 different types of cookies: Basic sugar, Chocolate & Walnut, Almond Orange. I enjoyed sharing these recipes with you. I hope to do something similar in a few months!! Have a wonderful holiday!!!

 One Dough, Three Cookie Recipes

Ingredients

Basic Dough:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
1 large egg
1/2 teaspoon vanilla extract
Chocolate and Walnut Cookies, recipe follows
6 tablespoons cocoa powder
1/2 cup chopped walnuts
Almond-Orange Cookies, recipe follows
1/2 orange, zested
1/2 cup sliced almonds, finely chopped in a blender to a coarse flour consistency
24 teaspoons chunky marmalade
1/2 cup sliced almonds, for topping
Coarse sugar, for sugar cookies only

 

Directions

Preheat oven to 375 degrees F.
 
Whisk together the flour, baking powder, salt, and cloves in a small bowl.

Beat the butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld beater.

Beat in the egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.
 
Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up in the plastic wrap. Chill dough in the refrigerator for 1 hour.
 
Cut 1/2-inch thick slices from the log with a sharp knife and arrange on 2 ungreased large baking sheets, about 1-inch apart.
 

For basic sugar cookies, sprinkle generously with coarse sugar and bake for 15 minutes or until lightly browned and slightly puffed.
 
Cool on baking sheets for 3 minutes, then transfer with a metal spatula to racks to cool completely.

For Chocolate and Walnut Cookies:
Make basic dough according to recipe above, but adding the cocoa powder to the flour mixture and folding in the nuts just after mixing the batter.

Bake for 15 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

For Almond-Orange Cookies:
Make basic dough according to recipe above, but adding both the orange zest and ground almonds when you add the flour mixture.
 
When cookies are formed, make a slight depression in the middle and fill each with about 1 teaspoon marmalade.

Top each with a good pinch of sliced almonds. Bake for 20 minutes and then cool on sheets for 3 minutes before transferring to racks to cool completely.

Happy Baking!!


Day 23: ‘Chocolate Peppermint Pinwheel Cookies’

This recipes was fun to do but time consuming. In the end I loved the cookies as well. It includes, chocolate and peppermint, so enjoy!

 Chocolate Peppermint Pinwheel Cookies

Ingredients

  • 1 batch Sugar Cookies, recipe follows
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes or peppermint candies

Directions

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands.

Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands.

Cover both with plastic and chill for approximately 5 minutes.

Roll out doughs separately to approximately 1/4-inch thickness.

Place peppermint dough on top of chocolate and press together around the edges.

Using waxed paper or flexible cutting board underneath, roll dough into log.

Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices.

Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time.

Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions
Sift together flour, baking powder, and salt. Set aside.

Place butter and sugar in large bowl of electric stand mixer and beat until light in color.

Add egg and milk and beat to combine.

Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.

Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.


Day 7: ‘Molasses Sugar Cookies’

Sugar, sugar, sugar! Who doesn’t like sugar? These sugar cookies are made with molasses. Sprinkle colored sugar on these to give them a festive look!


Molasses Sugar Cookies


Ingredients

1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Directions

  1. Melt the shortening in a large pan on the stove, and cool.
  2. Add sugar, eggs, and molasses, beat well.
  3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
  4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
  5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
  6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!