BearNaked Dark Chocolate Chip

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 3 tablespoons sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons instant espresso  powder
• 1 1/2 cups dark chocolate chips

Directions

Preheat oven to 300 degrees F.

Cream the butter with the sugars using mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla ,beat for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a #40 scoop or a 2-tablespoon measure, place dough onto a parchment-lined cookie sheet about 3 inches apart. Gently press down on the cookie with the back of a spoon (I use a shot glass) to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Serve warm with a glass of ice cold milk......

Iced Oatmeal Cookies

Ingredients:

• 1/2  c. (1 stick) plus 6 tablespoons butter, soft
• 3/4  c. packed brown sugar
• 1/2  c. sugar
• 2  eggs
• 1  tsp. vanilla
• 1-1/2  cups all-purpose flour
• 1  tsp. baking soda
• 1  tsp. ground cinnamon
• 1/2  tsp. sea salt
• 3  c. Quaker® Oats (quick or old fashioned, uncooked)
• 1  cup raisins (Optional)

• Prep Time: 20 min
• Cook Time Time: 8 min

Preparation

Heat oven to 350°F. In large bowl, beat butter and
sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
 Add combined flour, baking soda,
cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by (#30) rounded tablespoonfuls onto parchment lined cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely. Store tightly covered.

Glaze:
1 cup confectioner's sugar
1/2 tsp. vanilla
2-4 T. milk
Mix in small bowl until desired thin consistency. Drizzle cookies, let dry.

Key Lime "CUP CAKES"

   

If you love Key lime pie, you are certain to love these creamy cakes in a cup.  Key limes are in season from June through August, but bottled Key lime juice works just fine.  Makes 12 servings Ingredients  3/4cup gingersnap  crumbs 2 tablespoons margarine or butter, melted 2 tablespoons plus ¾ cup Splenda granulated sweetener, divided 1 1/2 cups low-fat cottage cheese 8 ounces light cream cheese 3 tablespoons cornstarch 2 tablespoons Key lime juice Zest of 2 Key limes or 1 regular lime 1 teaspoon vanilla extract 1 large egg 1 large egg white

Instructions 1. Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray. 2. In a medium bowl, mix together the gingersnap crumbs, margarine, and 2 tablespoons of the sweetener until well combined. 3. Sprinkle a heaping tablespoon of crust mixture into each muffin cup. Press (shot glass) gently to form a crust on the bottom of each cup. Set aside. 4. Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ cup sweetener, the cornstarch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended. 5. Spoon ¾ cup of cheesecake filling into each muffin cup. 6. Bake for 18 to 20 minutes, or until the cheesecakes are set, but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours.

Blitz Puff Pastry (homemade)

2 3/4 cups all-purpose flour, about 12 ounces
2/3 cup cake flour, about 2 ounces
1 1/2 teaspoons salt
1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks)
1 cup ice water, plus more as needed

Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl. Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold. Place the diced butter into the mixing bowl and using your fingers (or a pastry blender,NOT recommended), blend until the mixture forms a coarse meal, similar to a pie crust. Make a well in the center of the mixture and add the water. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (a marble surface is ideal). Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. (The dough mixture may still be very rough and tacky.) Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16-by-8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough. Fold the rectangle 3 times as you would fold a business letter. Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle. Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times. Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. If desired, dough can rest refrigerated for up to 2 days at this point, or frozen (in desired sizes) for  up to 3 months.
Remove the dough from the refrigerator and place on a lightly floured work surface. Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter. Repeat process and make 6 small indentations into the dough. Wrap and refrigerate for 2 hours. Now the pastry is ready to be rolled and used in the desired puff pastry recipe.
Yield: about 2 1/2 pounds

Your options with this dough are endless.
Here are two:
              1) For "pinwheels" (oven/ pre-heat 400*)
1# fresh spinach (washed,stemmed and dried {salad spinner})
1# fresh mushrooms (washed,trimmed and sliced)
1-2 T. Good olive oil
Grated cheese ('s) of your liking to equal 1# (Romano should be a part of that choice)
Sea salt, fresh ground pepper,smoked paprika and granulated garlic (if you want to use fresh garlic...you can saute it with the veggies.)
1/4 cup dijon or mustard of choice.
  In a large saute pan,medium heat, add oil, (garlic) mushrooms and cook 3minutes or until soft. Add spinach and continue cooking until it soften (wilts). Take off heat and drain out as much liquid as possible (strain if you wish- do not squeeze dry though). Let cool slightly.

On floured surface, roll out (about) 1/3 of the dough (chill rest) to 16"x8".  Slather with mustard to taste. Sprinkle dough with grated cheese ('s) (your choice). Top with sauteed veggie mixture, you should completely cover dough. Sprinkle with desired spice. Now fold over about 1" of dough (on the 16"- long side). Use your fingers to push down and seal dough. Roll dough as tightly as possible in jelly-roll fashion. Seal seam with a little mustard or water. Place seam side down on a parchment lined baking sheet. Pinch ends closed. Freeze for 20 minutes. Bake until puffed and a darker golden brown. Cut 16" log into (1/2") slices and serve warm. (approx. 30 servings, ends are usually not desired.)

         2) Cheese Straws (pre- heat oven 400*)
melted butter
1# grated cheese ('s) of choice (plus some Romano)
sea salt, granulated garlic and smoked paprika

On floured surface, roll out (about) 1/3 of the dough (chill rest) to 16"x8". Brush dough with melted butter.
Sprinkle cheese ('s) over entire surface. Sprinkle with desired seasonings. Fold dough in half, re-roll to 16"x8" . With a pizza cutter slice 1/2" strips (32) long-side. For each 8"x1/2" strip, pinch ends and roll ends in opposing directions until twisted (tightly) in to "straws". Place on parchment lined baking sheet. Brush with butter (use pan spray) to coat straws, sprinkle with the smoked paprika and some (Romano) cheese.
Place in oven until crisp,golden brown 8-10 minutes.
Serve immediately

Ginger,White Chocolate Biscotti

• 2 Cups all-purpose flour
• 2/3 Cup sugar
• 2 TB. CRYSTALLIZED GINGER, minced (a little over won't hurt!!)
• 1 tsp. baking soda
• 1/2 tsp. salt
• Hershey's white chocolate chips, (about 3/4 cup)
• 1 tsp. PURE VANILLA EXTRACT
• 2 eggs
• 1 egg white
• vegetable cooking spray

Preheat oven to 350°. Combine the flour, sugar, GINGER, baking soda, salt and chocolate in a large bowl. In a separate bowl, combine the VANILLA, eggs and egg white and then add to the flour mixture, stirring until well blended (dough may be quite dry). Turn the dough out onto a lightly floured surface and knead 7 or 8 times until it holds together nicely. Shape the dough into a 16-inch-long roll. Place the roll on a baking sheet coated with cooking spray, and flatten to a 1-inch thickness. Bake at 350° for 30 (check in 20) minutes. Remove the roll from the baking sheet to a wire rack and let cool for 3-5 minutes. Don't cool completely or it will be harder to slice.

Cut the roll diagonally into 24 (1/2 inch) slices and place slices, cut-side down, on a baking sheet. Use a bread knife and cut gently. Broken pieces can usually be pushed together and will bake back together. Reduce oven temperature to 325°, and bake for 10 (check in 7-8) minutes. Turn the cookies over and bake for an additional 10 (check in 6) minutes (the cookies might be slightly soft in the center but will harden as they cool). Carefully remove from baking sheet, and let cool completely on wire rack.

Using a double boiler you may melt remaining white chips, stir until smooth. I then put it into a pastry (icing) bag fitted with a #3 tip and pipe a drizzle over each cookie.......

* Just note to watch cookies carefully. For my oven the times in (0) are better suited for my oven. The cookies were crunchy, yet "soft" not hard as a rock.......AND YES I actually measured for 16" long and 1" thick.