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Orange Cardamom Cookies with Cream Cheese Frosting

Ingredients

1 1/2 cups unsalted butter 

1 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 tablespoon orange zest

1 tablespoon freshly juiced orange 

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder 

3/4 teaspoon cinnamon

3/4 teaspoon cardamom

1/4 teaspoon salt

Cream Cheese Icing

1 1/2 cups butter, softened

4 ounces cream cheese, softened

3 tablespoons whipping cream

4 cups powdered sugar

1 teaspoon vanilla 

Salt to taste

Sliced orange as garnish

Instructions

Cookie Dough

Step 1

Melt butter in a medium saucepan over medium heat. Continue cooking to brown the butter, stirring frequently. Remove from heat, cool and refrigerate to solidify. 

Step 2

Heat oven to 375˚F. Line baking sheets with parchment paper.

Step 3

Cream solidified brown butter and sugars in a medium mixing bowl with an electric mixer on high speed until light and fluffy. Add in orange zest and juice, egg and vanilla; mix until combined. 

Step 4

In a separate bowl, mix dry ingredients together. Add dry ingredients to wet and mix until just combined. 

Step 5

Using a 2-tablespoon cookie scoop, scoop out dough. Roll into a ball and press down slightly. 

Step 6

Bake for 8-10 minutes or until slightly brown around edges but still soft in the center. Cool completely. 

Cream Cheese Icing

Step 7

Beat butter and cream cheese in a medium mixing bowl with an electric mixer until thoroughly combined. 

Step 8

Add in powdered sugar and mix until smooth. 

Step 9

Add in whipping cream, vanilla and salt to taste and beat for 3 minutes or until fluffy. 

Step 10

Ice cooled cookies and garnish with orange slice.

——

Source: https://goboldwithbutter.com/recipes/orange-cardamom-cookies-with-cream-cheese-frosting?utm_source=facebook&utm_medium=ad&utm_campaign=2022-Butter&utm_content=Facebook_Mobile_Feed&fbclid=IwAR0P8YJ7WPOh9D-jHnWxL4t5vkeA019Hy9_VmzgclZiA8IgbeM6K0uGAqXA_aem_ATsFBsuKt8QXvc59T6bae3E-tmv9lOm_ZkGpI2gai50IeThdlIdH6NyRNTf57kF8PEvQGArevKq4W3Jd1Ais1dsPtP4nYIwZGDg_io2NlqRz0A1LqfflSkRxZPkReJPTxVE0KgSP4grmUdnm0735_GGM

Rest in Power Betty. ♥️

Rocky Mountain Scratch Browns

They won’t keep the ticks away so be on your watch! But, these make great protein and energy boosts for camp outs and day hikes—and kids stuck with the summertime blues. You could experiment with adding other ingredients as you like—protein powder, peanut butter, different nuts. I like them with chocolate chips and whole walnuts or pecans. You could even add dried cherries. Stay hydrated. 🖖⛺️

INGREDIENTS

• 1 c plain white sugar
• 1/3 c cocoa powder (unsweet)
• 1/2 c all-purpose flour
• 1/4 t baking powder
• 1/4 t salt
• 1/2 c (1 stick) real salted butter (cooled)
• 2 eggs (room temp is good)
• 1 tsp. pure vanilla extract (don’t imitate)
• 1/2 c rough-chopped walnuts (whole works too)
• 1/2 c Hershey’s (my fave) semi-sweet chocolate chips

DIRECTIONS

1. Sift together all dry ingredients.
2. Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in dry ingredients gently stirring. Add melted butter and mix just until incorporated.
3. Fold in chocolate chips and nuts.
4. Spread batter in a greased (cooking spray) 8-inch square pan. Bake 20-22 minutes at 350 degrees.” (For a 9×13” pan, double the above ingredients and follow same Directions.)
5. Refrigerate. When cool/firm, slice into right-sized squares. Freeze or store foe a day trip in a gallon-size ziplock bag.

Or just eat the suckers warm! I like them cooled with hot or cold black coffee in a tin cup under a starry sky. *coyote yips and howls…

(Recipe: Sanguine Woods 2021)

Banana Cream Cheesecake Bars

INGREDIENTS

• 3 c vanilla wafers (approximately one 11-ounce box) crushed into crumbs
• 1/2 c melted butter
• 1 pint heavy whipping cream
• 3/4 c sugar
• 24oz cream cheese (3, 8oz packages), softened
• 2, 3.4oz boxes instant banana cream pudding
• Garnish: whipped topping, banana slices

DIRECTIONS

• In a medium mixing bowl, combine the cookie crumbs and the melted butter. Press the mixture into the bottom of a square, 8×8-inch brownie pan (a 9×9-inch pan works too) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps.
• Whip the heavy cream and sugar in a large, metal mixing bowl (place bowl in freezer for 10 minutes first to chill) with electric mixer on Medium speed, until stiff peaks form. Set aside.
• In a separate large mixing bowl, beat cream cheese on Medium speed, until smooth. Add boxes of dry pudding mix, one at a time, beating well with each addition. Add whipped cream to the pudding mixture and mix until smooth.
• Spread the filling evenly over the chilled crust. Cover the brownie pan with plastic wrap and refrigerate for 8 hours, or overnight.
• Cut chilled cheesecake into squares and garnish with whipped topping and banana slices. Serve.

Lemon-Whipped Creamy Icebox Cheesecake

INGREDIENTS

SHORTBREAD PIE CRUST

• 6 oz finely crushed shortbread cookies
• 2 T melted butter

LEMON-CREAM FILLING

• 24oz (3 8oz packs) cream cheese, softened
• 1 1/3 c (293g) powdered sugar
• 1/4 c fresh lemon juice
• 1 t lemon extract (more to taste; little goes a long way)
• Salt, a pinch
• 2 c heavy cream, whipped; more for garnish
• Lemon slices for garnish

SHORTBREAD PIE CRUST

1. In a large bowl, using a fork, combine shortbread cookie crumbs with melted butter. Press into an 8-inch pie dish making sure to press up the edges too and form a pie crust.

LEMON-CREAM FILLING

1. Beat cream cheese in a large bowl until light and fluffy. 
2. Add powdered sugar, lemon juice, lemon extract, and salt. Beat until combined.
3. Gold in whipped cream.
4. Pour filling into pie crust.
5. Refrigerate for 2 to 6 hours.
6. Top with remaining whipped topping and garnish if desired with lemon slice(s).

RECIPE NOTES

The lemon extract in this recipe really adds a depth of lemon flavor that is essential in a cream pie. If you don’t have immediate access to lemon extract you can substitute additional fresh lemon juice using this simple equivalency:

1 tablespoon fresh lemon juice = 1/2 teaspoon lemon extract

This recipe uses 1 teaspoon of lemon extract, so you will need 2 tablespoons of fresh lemon juice. If you opt for the fresh lemon juice try adding 1/2 tsp. of lemon zest to the shortbread crust to maximize the lemon flavor.

Pepperoni Pizza Rolls

Ingredients

• 2 tubes of refrigerated pizza crust
• garlic salt
• Italian seasoning, to taste
• 1 cup shredded mozzarella cheese, to taste
• 1/2 cup Parmesan cheese
• 1 cup sliced and chopped pepperoni
• marinara sauce

Instructions

1. Preheat oven to 425 degrees F 
2. Dust a large surface with flour and roll out each pizza crust. 
3. Sprinkle garlic salt and Italian seasoning directly on each crust. 
4. Add the Mozzarella and Parmesan cheeses and diced pepperoni, spreading it within ½ inch of the edges of the crust. 
5. Starting with a short end, carefully roll crust into a tight log. 
6. Using a serrated knife, slice each roll into 1-inch sections. 
7. Place pizza rolls on a lightly greased pan and bake for 10-12 mins or until golden brown. 
8. Serve immediately with marinara sauce for dipping.

LEMON CREAM CHEESE COFFEE CAKE

INGREDIENTS

Crumb Topping:

1/2 c butter, cold and cubed
3/4 c all-purpose flour
1/3 c confectioners sugar

Cream Cheese Filling:

8 ounces cream cheese, room temperature
1/2 c sugar

Cake:

2 c all-purpose flour
1/2 t salt
2 t baking powder
1/2 c butter, room temperature
2 t lemon zest
3/4 c sugar
2 eggs, room temperature
2 t vanilla
1/2 c whole milk
1/3 c freshly squeezed lemon juice

Glaze:

1 c confectioners sugar
1-2 T milk

INSTRUCTIONS

Preheat oven to 325°F and prepare a 9×9 square pan with non-stick spray or butter and flour.

Crumb Topping:

Using a food processor, fork, or your hands; combine butter, flour, and sugar in a bowl. (I prefer clean hands.) Make sure the butter is broken down and no larger than a pea when you are done. Set aside.

Cream Cheese Filling:

In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.

Cake:

In a small bowl, sift together the flour, salt, and baking powder. Set aside. In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar. Mix for 2-3 minutes or until light and fluffy. Scrape down the bowl as needed.

With the mixer on low, add in the eggs and vanilla. Mix on low until combined. In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well.

Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, drizzle in the milk & lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed.

Assembly:

Pour batter into prepared pan. Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly. Evenly sprinkle the crumble over top the cream cheese.

Bake for 40 minutes at 325°F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter, it is not done. (Or if it appears shiny on top it is not done.) If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes. Everyone’s oven is different so make sure the cake is done before removing.

Remove coffee cake from oven and allow to cool for about 10 minutes. Drizzle glaze over top and serve.

Lemon Cupcakes w Strawberry Buttercream

INGREDIENTS

• 1 1/2 c (192g) all-purpose flour, sifted
• 1 t baking powder
• 1/4 t coarse salt
• 1/2 c (1 stick, 113g) unsalted butter, room temp
• 1 c (200g) granulated sugar
• 3 large eggs, room temp
• 1/2 c (123g) whole milk room temperature
• 1 t pure vanilla extract
• 3 T lemon juice divided
• 1 t lemon zest

STRAWBERRY BUTTERCREAM

• 1/2 c (1 stick, 113g) unsalted butter, room temp
• 1 t vanilla
• 1/3 c strawberry jam or preserves
• 3 c (384g) confectioners sugar
• 1 T milk

INSTRUCTIONS

1. Heat oven to 350°F. Prepare cupcake tins. (Yields about 15 cupcakes.)
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. Cream together butter and sugar on Medium-high, until light and fluffy. Reduce speed to low, add eggs, one at a time; mix just until blended.
4. Add vanilla, 2 tablespoons of lemon juice, and milk; mix on Low for 30 seconds. Add dry ingredients slowly, and mix just until combined.
5. Fold in lemon zest using a rubber spatula.
6. Divide the batter evenly amongst muffin cups. Bake in center of the oven until the tops are just dry to the touch, 18 to 20 minutes.
7. Use a pastry brush to brush remaining 1 tablespoon of lemon juice over the top of the cupcakes while they are warm.
8. Cool completely before frosting.

STRAWBERRY BUTTERCREAM

1. Using whisk attachment, mix butter, vanilla, and jam or preserves on medium-high for 1 to 2 minutes, or until fully incorporated.
2. With mixer on low, add sugar, one cup at a time. When mixer starts to struggle, drizzle in the milk, one tablespoon at a time.
3. Once all the milk as been added, whisk on High for 1 to 2 minutes until fluffy.
4. Spoon buttercream into a pastry bag with a large open tip—no tip at all, just the opening of the bag works as well—and pipe frosting on top of cooled cupcakes.
5. OPTIONAL: Sprinkle with gold Star Dust sugar.

Coconut Chessecake

Ingredients

Crust:

• 10 oz coconut cookies
• 4 oz unsalted butter melted
• 4 oz sweetened coconut flakes pulsed

Cheesecake:

• 24 oz cream cheese softened
• 2 eggs room temperature
• 3/4 cup cream of coconut
• 2 tbsp sour cream
• 3 tbsp corn starch
• 1/3 cup sugar

Frosting:

• 12 oz cream cheese softened
• 1/4 cup sugar
• 3 tbsp cream of coconut
• 8 oz COOL whip topping
• 4 oz sweetened coconut flakes pulsed

Instructions

• Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Crust:

• Pulse cookies in the blender or food processor until it’s all turned to crumbles. 
• Mix cookie crumbs with melted butter. 
• Spread crumb mixture in the bottom of the springform pan, evenly, pressing it over the bottom and a little up the sides.
• Spread pulsed coconut flakes over the crust, loosely. Don’t press. 

Cheesecake:

• In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy, 2-3 minutes. Scrape sides and bottom of the bowl and beat for another minute.
• Add corn starch and sugar and mix until combined.
• Beat in eggs, one at a time, until well incorporated. Scrape sides and bottom of the bowl.
• Add sour cream and cream of coconut and beat until all mixed very well.
• Transfer the batter into the spring form and spread it evenly.
• Place roasting pan into the oven and place cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 80-85 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
• Let it rest for 10 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to frost.)
• Cool cheesecake for an hour and then place it in the refrigerator. Refrigerate for at least 4 hours before adding the frosting.