best dessert recipes: February 2012

Macaroon Kiss Cookies

If you like coconut and chocolate you've hit the jackpot with this recipe! These Macaroon Kiss Cookies may become your new favorite. This cookie is unforgettable with a combination of cream cheese, coconut, a taste of fresh orange juice and a Hershey's kiss. I found this great recipe at Rook No. 17, and I knew it was something special!

Print Recipe

Macaroon Kiss Cookies

2/3 cup butter, softened

6 ounces cream cheese, softened

1 1/2 cups granulated sugar

2 egg yolks

1 tablespoon plus 1 teaspoon vanilla extract

1 tablespoon plus 1 teaspoon juice from a fresh orange

2 1/2 cups all purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

10 cups sweetened flaked coconut, divided into 6 cup and 4 cup portions

1 bag Hershey's kisses (48 pieces)

In a large bowl, beat the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add egg yolks, vanilla, and orange juice; beat until smooth. In a separate bowl, whisk together the flour, baking powder, and salt; add to the creamed mixture 1 cup at a time, mixing well after each addition. Add the 6 cups of coconut and beat to combine. Refrigerate the cookie dough for 1 hour. In the meantime, remove the wrappers from the kisses.

Preheat oven to 350 degrees F. Using a cookie scoop, make dough into 1-inch balls, then roll each ball in the remaining 4 cups of coconut. Place cookies on a parchment paper lined baking sheet. Bake for 12 minutes until cookies are lightly browned. Remove from oven, immediately press one chocolate kiss into each cookie. Return pan to oven and bake for one additional minute. Remove pan from oven and cool on a wire rack for 10 minutes. Gently remove cookies to rack to continue cooling. Makes 4 dozen.

While the cookie dough chills, unwrap the Hershey's kisses so they will be ready to pop on top of the cookies when they come out of the oven. The recipe indicated that it would make 48 cookies, but my batch had 50 cookies.

Use a cookie scoop to make the cookie balls to roll in coconut.

Place cookies on a parchment paper lined baking sheet.

Bake for 12 minutes until lightly browned.

Immediately press a kiss into each cookie, then return to the oven for 1 additional minute.

Cool the cookies on a wire rack.

This recipe makes a lot, so it is a good one to make for holidays or special events. You might want to just make half the recipe unless you are expecting a crowd!

These cookies are pretty and delicious too!

This recipe was shared with:
Momtrends Friday Food
Sweet Temptations
Mrs Fox's Sweet Party
Cast Party Wednesday
Country Momma Cooks Link and Greet
Sweets for a Saturday
Jennifer Cooks Fusion Friday
Petals to Picots Friday Link Party
Miz Helens Full Plate Thursday
Domesblissity Thriving on Thursdays
Junk in Their Trunk Link it Wednesday
The Shady Porch Rock n Share
Our Delightful Home Show Me What You Got

Print Recipe

Macaroon Kiss Cookies

2/3 cup butter, softened

6 ounces cream cheese, softened

1 1/2 cups granulated sugar

2 egg yolks

1 tablespoon plus 1 teaspoon vanilla extract

1 tablespoon plus 1 teaspoon juice from a fresh orange

2 1/2 cups all purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

10 cups sweetened flaked coconut, divided into 6 cup and 4 cup portions

1 bag Hershey's kisses (48 pieces)

Use a cookie scoop to make the cookie balls to roll in coconut.

Place cookies on a parchment paper lined baking sheet.

Bake for 12 minutes until lightly browned.

Immediately press a kiss into each cookie, then return to the oven for 1 additional minute.

Cool the cookies on a wire rack.

This recipe makes a lot, so it is a good one to make for holidays or special events. You might want to just make half the recipe unless you are expecting a crowd!

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Chicken, Bacon and Avocado Quesadillas

I love quesadillas. They are so versatile, easy to whip up, and tasty! When I saw this version that included bacon and avocado, I knew I had to try it. I am always so impressed when relatively few ingredients combine to make an outstanding meal!

Start by cooking the bacon. I find it easiest to dice up the bacon first, then cook it over medium heat until crispy. Remove the bacon to a paper-towel lined plate, and drain off the grease, leaving just a tablespoon of drippings in the pan.

Return the heat to medium, and add the green onions to the skillet.

Cook for a few minutes until they soften, then add the chicken.

Season the chicken with salt and pepper, then saute til golden and cooked through, about 5 minutes. Remove the chicken to a plate, and rinse or wipe out the skillet. (Or, use a different pan to cook the quesadillas - that's what I did!)

Now, in the clean skillet over medium heat, melt 1/2 Tbsp. butter. Add one tortilla, and sprinkle the cheese on the front half of the tortilla. Add 1/4 of the chicken

then the bacon, and the avocado.

Carefully fold the top half of the tortilla over the filling

and press down gently to get it to adhere a bit. Let it cook for about 1 or 2 minutes, until the underside is golden and the cheese is melted. Then carefully flip it over and cook on the other side for 1-2 minutes. Repeat with the remaining tortillas and filling.

I find it easiest to use a pizza cutter to cut these into thirds. Serve with plenty of salsa for dipping!

One year ago: Greek Salad
Two years ago: Hummus

Find more great ideas at Mouthwatering Monday, Mangia Mondays, Menu Mondays, Your Recipe, My Kitchen, Mop it up Mondays, Tasty Tuesday, Tasty Tuesday (#2), Tuesday at the Table, Totally Tasty Tuesdays, Tasty Tuesday (#3), Made from Scratch Tuesday, A Little Birdie Told Me, Kidz in the Kitchen, Tuesday Talent Show, Cast Party Wednesday, What's Cooking Wednesday, These Chicks Cooked, Recipe Roundup, Famous Linkz Party, Bacon Fest.

Chicken, Bacon and Avocado Quesadillas

4 burrito-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
1/2 cup sliced green onions
8 strips of bacon, diced
1 avocado, diced
1 1/2 cups Mexican blend shredded cheese
2 tbsp butter

Cook the bacon in a skillet over medium heat until crispy. Remove to a paper-towel lined plate. Remove all the drippings except for 1/2 tablespoon. Reheat the skillet over medium heat, then add the scallions and saute about 2-3 minutes until softened. Add the chicken, season with salt and pepper, and cook for about 5 minutes or until chicken is golden and cooked through. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 Tbsp. butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with cheese, chicken, bacon and avocado. Gently flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Recipe Source: Kevin and Amanda

Cook for a few minutes until they soften, then add the chicken.

then the bacon, and the avocado.

Carefully fold the top half of the tortilla over the filling

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Just Add Popcorn

I think a bag of popcorn is all you'll need when you snuggle on the couch under one of these fleece throws and turn on a movie. They're so soft and warm, and really easy to make. I know many crafters have made these blankets - I have seen them a lot, but never knew exactly how to make them until I found the directions from Barb at A Chelsea Morning.

To make one throw you'll need:
2 pieces of fleece, maybe a print and a solid, the suggested size is 1 1/2 yards for each piece of fabric.
You'll also need sharp scissors and a yardstick or ruler.

Spread the two pieces of fabric out together flat without stretching, with the wrong sides together.

Trim off the curled up selvedge edges and cut the two pieces of fabric the same size, trimming off any uneven ends.

This next part is very important, but looks odd when you do it. On each of the four corners, cut out a 6-inch square.

Then on all four sides, cut strips 1-inch wide and six inches long. Use a yardstick to keep everything straight.

The next part is the easiest. Holding both of the fabric strips together, form a loop and a knot. Barb says not to just tie the ends together, loop and knot!

Continue to loop and knot all the way around the blanket.

And that's all there is to it! You'll end up with a soft throw, completely lined, and with fringe all the way around. I'm going to be mailing this one off for a couple of sock monkey enthusiasts to enjoy.

I also made another one for my grandson Landon in a different pattern.

His sported some big equipment and was lined in camo.

I know these throws have been around a while, but maybe I'm not the only one who didn't have the directions for making one. These cuddly blankets were a lot of fun for me to make. I hope these directions will be helpful to someone!

This post was shared with:
Country Momma Cooks Link and Greet
The Spunky Diva Finished It Friday
Petals to Picots Friday Link Party
These Peas Taste Funny Link it Thursday
Momnivore's Dilemma Creative Juice Thursday
Domesblissity Thriving on Thursdays
Junk in Their Trunk Link it Wednesday
The Shady Porch Rock n Share
Our Delightful Home Show Me What You Got
Your Cozy Home Party
Mop It Up Mondays
Serendipity and Spice Manic Monday
Flour Me With Love Mix It Up Monday

To make one throw you'll need:
2 pieces of fleece, maybe a print and a solid, the suggested size is 1 1/2 yards for each piece of fabric.
You'll also need sharp scissors and a yardstick or ruler.

Spread the two pieces of fabric out together flat without stretching, with the wrong sides together.

Trim off the curled up selvedge edges and cut the two pieces of fabric the same size, trimming off any uneven ends.

This next part is very important, but looks odd when you do it. On each of the four corners, cut out a 6-inch square.

Then on all four sides, cut strips 1-inch wide and six inches long. Use a yardstick to keep everything straight.

The next part is the easiest. Holding both of the fabric strips together, form a loop and a knot. Barb says not to just tie the ends together, loop and knot!

Continue to loop and knot all the way around the blanket.

His sported some big equipment and was lined in camo.

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Mission Organization: Week 8 - My Bakeware

My Mission Organization project for this week was to organize my bakeware so that I could access it more easily. After all, I reach for these items every day, and having them handy just makes sense. My sister and my daughter both have those wonderful cabinets with built-ins that store baking sheets upright. I just love those, but my cabinets, unfortunately, did not have that feature until I gave them a makeover this week.

Here are a couple of my bakeware shelves after the makeover.

This is the way I was storing my bakeware in a lower cabinet. This is not a terrible arrangement, but not accessible either. I was spending my time standing on my head or down on my knees searching for the pan I needed.

I have a couple of these tall narrow pantries on either side of my refrigerator. I decided to try moving my bakeware into one of these.

I didn't even have anything too important in this one to move out.

I kept thinking of how to make my sheet pans and such stand up, so I bought two of these corner shelves.

I turned them sideways and pushed them to the back of the cabinet shelf.

Then I just slid all the sheet pans, muffin pans, and other bakeware into the slots, and it worked!

I am really happy with this new bakeware arrangement! I can see my pans now, and I don't have to stand on my head or crawl around the floor to find the one I want!

This post has been shared with:
Momnivore's Dilemma Creative Juice Thursday
Your Cozy Home Party
Mrs Happy Homemaker Mission Organization: 52 Weeks of Decluttering

Here are a couple of my bakeware shelves after the makeover.

I have a couple of these tall narrow pantries on either side of my refrigerator. I decided to try moving my bakeware into one of these.

I didn't even have anything too important in this one to move out.

I kept thinking of how to make my sheet pans and such stand up, so I bought two of these corner shelves.

I turned them sideways and pushed them to the back of the cabinet shelf.

Then I just slid all the sheet pans, muffin pans, and other bakeware into the slots, and it worked!

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Snickerdoodle Bread

I've been waiting to bake this Snickerdoodle Bread for a long time. My sister sent me this recipe by email in October of 2010 when I was baking bread for a bake sale at my grandson's school. I didn't bake it then because I couldn't find the cinnamon chips that were called for in the recipe. I liked the sound of the recipe, so I printed it and put it in my notebook to use later, and I kept an eye out for the cinnamon chips. Problem was, I didn't find the cinnamon chips until just recently when I was shopping out of town!

In the meantime, my friend Andi at The Wednesday Baker has baked a very similar Snickerdoodle Bread that looks really delicious. Check hers out too.

Print Recipe

Snickerdoodle Bread

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons vanilla extract

1 cup sour cream

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 (10 ounce) package cinnamon chips

2 tablespoons flour

Topping

2 tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 350 degrees F. Prepare two 9-inch x 5-inch loaf pans by greasing or spraying with cooking spray. In a large bowl, combine butter and sugar; cream together with an electric mixer for about 2 minutes until fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla and sour cream, mix to combine. In a separate bowl, combine flour, baking powder, salt, and cinnamon, whisk to combine. Add flour mixture to creamed mixture, stirring just until combined. Coat the cinnamon chips with 2 tablespoons flour, then stir into the batter. Spoon batter into prepared pans. Combine sugar and cinnamon for topping. Sprinkle topping over batter before baking. Bake in preheated oven for 60 - 70 minutes until a toothpick inserted in center of loaf comes out clean. Remove from oven and let cool for 5 minutes before removing bread from pan.

Original recipe source: Barbara Bakes

These are the cinnamon chips that have eluded me for more than a year. I'm sure that I could have ordered them online, but I really was in no hurry. I was determined that I would find them when I was in the right place at the right time!

I decided to stray from the recipe and use some different sized pans to bake the bread. I used two of these 3-inch x 5-inch mini loaves and also this 9 cavity petite loaf pan. I had to adjust my baking times since I used smaller pans. The petite loaves bake in about 25 - 30 minutes, and the mini loaves need to bake 35 - 40 minutes.

These are the petite loaves after I turned them out of the pan. My husband saw them turned up this way and asked if this was blueberry bread. It does look a little like blueberries from the bottom, but these are the cinnamon chips showing.

I have to say, this Snickerdoodle Bread really was worth waiting for! I'll have to buy more cinnamon chips next time I'm shopping out of town.

This recipe was shared with:
Jennifer Cooks Fusion Friday
Momtrends Friday Food
Miz Helens Full Plate Thursday
Bake with Bizzy
Cast Party Wednesday
This Chick Cooks Recipe Swap
Mop It Up Mondays
Mrs Happy Homemaker Makin You Crave Monday
The Sweet Spot Recipe Party
Country Momma Cooks Link and Greet

In the meantime, my friend Andi at The Wednesday Baker has baked a very similar Snickerdoodle Bread that looks really delicious. Check hers out too.

Print Recipe

Snickerdoodle Bread

1 cup butter, softened

2 cups sugar

3 eggs

2 teaspoons vanilla extract

1 cup sour cream

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 (10 ounce) package cinnamon chips

2 tablespoons flour

Topping

2 tablespoons sugar

2 teaspoons cinnamon

Original recipe source: Barbara Bakes

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Corn Casserole

This very easy side dish is a wonderful addition to a roast beef or turkey dinner. It is a snap to throw together, and makes "regular" corn a little more dressed up. Try it for your next Sunday dinner.

In a large mixing bowl, combine the corn, cream corn, Jiffy mix

and yogurt. Add the melted butter

and stir to combine. Add the cheese

and stir well. Spread into a greased casserole dish

and bake at 350 for 50-55 minutes. Let stand for 5 minutes before you serve it.

One year ago: Chicken Noodle Casserole
Two years ago: Fried Cauliflower

Find more inspiration at Bake with Bizzy, It's a Keeper, Full Plate Thursday, Friday Food, Food on Fridays, Foodie Friday, Fusion Fridays.

Corn Casserole

1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy corn muffin mix
1 cup plain Greek yogurt
1/2 cup butter, melted
1 cup shredded Cheddar cheese

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into a greased 9x13 baking dish or large casserole dish.

Bake at 350 for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Recipe source: Adapted from Paula Deen

and yogurt. Add the melted butter

and stir to combine. Add the cheese

and stir well. Spread into a greased casserole dish

and bake at 350 for 50-55 minutes. Let stand for 5 minutes before you serve it.

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Cream Cheese Biscuits

I usually think of biscuits as a breakfast food, but I baked these biscuits for dinner tonight. These Cream Cheese Biscuits are good at any meal, any time of day. The recipe I used has been adapted from Cooks Country Magazine.

Print Recipe

Cream Cheese Biscuits

4 ounces cream cheese (cut into cubes and frozen for 30 minutes)

4 tablespoons butter (cut into cubes and frozen for 30 minutes)

1 1/2 cups all purpose flour

1 1/2 cups cake flour

1 tablespoon sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 teaspoon baking soda

1 cup plus 1 tablespoon buttermilk

Preheat oven to 450 degrees F. Prepare a baking sheet by lining with parchment paper. In the bowl of a food processor, combine the cream cheese, butter, both flours, sugar, baking powder, salt, and baking soda. Pulse until all is combined and resembles coarse meal. Pour the mixture into a large bowl and add the buttermilk; stir with a wooden spoon until combined. Turn the dough out onto a floured surface and knead until dough comes together. Shape dough into an 8-inch by 6-inch rectangle. Cut into biscuits and place on prepared baking sheet. Bake for 12 - 15 minutes until golden brown.