Can't stop baking!!

I can't help myself these days. I am constantly wanting to bake now that it isn't blazing hot outside. Plus, Riley thinks it's fun to help me and it's a good thing to do to occupy our time while Annie's napping. Plus, I'm a sucker for baked goods; candy isn't really a temptation to me, but I can't get enough when it come to homemade muffins, breads, cookies, etc. Anyway, I tried these cookies out yesterday to have for our FHE treat and I couldn't stop eating them! They are heavenly! I had to make a plate to give away to someone because I seriously could have eaten all two dozen in about 10 minutes.

I got the recipe from my friend's blog (Natalie Gardiner). I made up an egg substitute since I ran out of eggs and it worked fine! Also, Riley and Ryan both loved them even though there was quite a bit of coconut and I didn't know if it would be a turn off.

Here's what I copied and pasted from her blog:

COCONUT COOKIES.

INGREDIENTS:

1 1/4 c all purpose flour

1/2 t baking soda

1/4 t salt

1/2 c butter

1/2 c packed brown sugar

1/2 c white sugar

1 egg

1/2 t vanilla extract

1 1/3 c flaked coconut

DIRECTIONS:

Preheat oven to 350 degrees. Combine flour, baking soda, and salt. Set aside.

In a medium bowl, cream butter, brown sugar, and white sugar together until smooth. Beat in egg and vanilla until fluffy. Gradually blend in flour mixture. Mix in coconut.

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown. Dont cook too long though or your cookies will be crisp instead of chewy. And believe me, YOU WANT CHEWY!

Cool on wire racks, or if you are me, just eat immediately!

Peanut Butter Cookies...my new addiction...

PEANUT BUTTER COOKIES
(Grandma West's Recipe)

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg (well beaten)
1 1/4 C. flour (I use Bob's Red Mill GF flour mix)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
If doing the GF version-1/2 teaspoon xanthum gum

Cream butter & peanut butter. Add sugar gradually. Add well beaten egg. Add dry ingredients. Chill dough... Bake at 375* for 10-12 minutes...with the GF version I do it for about 15 min.

Country Fair Caramel Apple Cakes

{i had these at my first meeting at this job last year. they are fabulous! i haven't actuall made them yet... but they are basically caramel apple - cupcakes version! super festive!}

1 2/3 cups all purpose flour
1 cup firmly packed light brown sugar
1 teaspoon cinnamon
½ teaspoon allspice
1 teaspoon baking soda
½ teaspoon salt
¾ cup applesauce
¼ cup sour cream
1/3 cup vegetable oil
1 tablespoon lemon juice
Caramel glaze (recipe follows)
½ cup chopped toasted walnuts (I used peanuts)
12 popsicle sticks

Directions:
Preheat oven to 350 degree F
Combine dry ingredients in a mixing bowl
Stir in applesauce, sour cream, oil and lemon juice
Our into muffin tins fitted with paper liners
Bake 20 minutes
Let cool completely on wire rack

Spread Caramel Glaze over top of cupcakes and insert stick upright in center of each
Garnish rim of each cake with chopped nuts to resemble caramel apples dipped in nuts

Caramel Glaze
20 caramels
3 tablespoons milk
Melt caramels with milk in small saucepan over low heat; stirring until smooth.

The recipe suggests tying lengths of ribbon in each stick for a festive touch!

Banana Cookies

I bought a lot of bananas cause I got a bunch for really cheap last week, so now I have lots to use up! I wanted to try something other than banana bread and I found THIS RECIPE. We made them this morning and they turned out very yummy! (I used nutmeg instead of cloves.)

Oreos

Cookie:
1 box chocolate cake mix (any variety)
1 cube butter or margarine
2 eggs

Combine above ingredients and let chill in fridge for 15 minutes. Form small balls and place on cookie sheet. Bake at 350 for 7 minutes.

Frosting:
Soften 1/2 cube butter or margarine and 1/2 brick cream cheese. Add powdered sugar gradually until desired sweetness is reached (I probably added almost a cup). If the frosting gets too thick, just add a little milk.

Let cookies cool completely. Frost the flat side of one cookie and place another on top to form a "sandwich." I like to refrigerate before serving so the frosting will set. Depending on how big your balls of dough are, this will make 12 complete cookies (24 halves). Delish!

guacamole

okay, this picture is from my phone sorry.

made this guac last night... and it had been WAY too long since the last time i made it.


2 avocados (soft but not mushy), cut into small pieces
3 roma tomatoes, diced (1 1/2 cups tomatoes)
1/2 cup finely diced onion (unless you like chunks of onion)
2 tablespoons diced green chilies (from small can)
1 garlic clove, finely chopped into tiny pieces
1 tablespoon chopped cilantro
2 tablespoons fresh lime juice
dash of pepper
1/4 teaspoon salt


mix all ingredients. cover and refrigerate for about an hour before eating.
enjoy with chips or enchiladas and rice.

enchiladas & mexican rice

I finally took a picture of our enchilada dinner before devouring it.
see enchilada recipe from april 2009

the rice is simple. use a small can of diced tomates with green chilies.
usually you would use 2 cups water with 1 cup rice. in this case just measure the water/juice from the can of tomatoes and add water to hit the 2 cup measurement. {don't measure the tomatoes though} then use 1 cup rice... and cook like normal or ~ 20 minutes.