Cookie Puff Pastry

17.3 oz. box frozen puff pastry, thawed (2 sheet box)

1 1/2 c. prepared cookie dough (can use a tub of cookie dough)

1 egg

1 T. water

flour

Preheat oven to 350. Spray muffin pan. Roll out 2 sheets puff pastry on floured surface. Roll out to 1/4". Try to make them the same size. Crumble cookie dough onto bottom layer of puff pastry. Lightly press down too cover most of area. Lay other pastry dough on top of cookie dough. Cut into 9 even strips, about 1-1 1/4" wide. Roll up like a cinnamon roll and place in muffin tin. Combine egg and water to make a wash and brush on top of rolls. Bake 20-25 minutes. Cover with foil at the end if needed to avoid browning too quickly.

Chewy Chocolate Chip Blondies

1 c. butter, melted

1 c. light brown sugar, packed

1/2 c. sugar

2 eggs

1 T. vanilla

2 c. SR flour                                                                                        

1 1/2 c. milk chocolate chips or M&M baking chips (regular or mini)

Preheat oven to 350. Spray 8x8 pan. Combine butter brown sugar, and sugar, until smooth. Add eggs and vanilla. Add flour. Mix until no flour pockets remain. Fold in chips. Spread batter in pan and smooth top. Sprinkle extra chips on top. Bake 25-30 minutes, until edges are golden and the center is set but still soft. Do not overbake. Allow to cool in pan for 15-20 minutes  before slicing in bars. (Warm brownies can be cut with a plastic knife and will not tear.) Serve slightly warm with vanilla ice cream or chill for a firmer bite. 

*chopped pecans can be swapped for 1/2 the chips if desired.

Easter Brunch Punch (Raspberry Punch)

59 oz. bottle Simply Lemonade with Raspberry* (I had a hard time finding flavored lemonade)

34 oz. gingerale (approx. 1/2 a 2 liter bottle)

24 oz. club soda

fresh or frozen raspberries for garnish

Chill ingredients. Mix together 3 parts lemonade, 2 parts gingerale,  & 1 part club soda. Garnish with raspberries before serving. May be served in a glass pitcher with ice or in a punch bowl with an ice ring to keep it chilled.

*blueberry or strawberry lemonade may be substituted if desired.

Buttery Raspberry Crumble Cookies #2

1 c. butter, softened

1/4 c. sugar

1/3 c. powdered sugar

1 t. vanilla

1 t. almond extract

2 1/4 c. plain flour

1/4 t. kosher salt

1/2 c. seedless raspberry jam, I couldn't find seedless, but the seeded wasn't too bad

Preheat oven to 350. Grease muffin tins or line with papers. Cream together butter, sugar, and powdered sugar until light and fluffy. Add vanilla & almond extracts. Mix well. Gradually add flour and salt. Mix until a dough forms. Press a tablespoonful of dough into each muffin tin. Create a well in the center. Fill each well with raspberry jam. (about a teaspoonful in each).

Crumble Topping:

In a small bowl, combine a small amount of the dough with a bit of flour. to create a crumbly mixture. Sprinkle the crumble mixture over the raspberry jam in each muffin cup. Bake in preheated oven for 20-25 minutes, or until edges are golden brown. Allow the cookies to cool in the muffin tins for a few minutes before transferring to wire rack to cool completely.

1st pic: dough in tins with well for jam.

2nd pic: jam added

3rd pic: crumb topping added

4th pic: These are the gluten free ones made for a friend

5th pic: These are the non gluten free ones, the texture of the crumb topping was different

6th pic: Deanne getting ready to chow down on one. I should have gotten a picture of the inside..next time. These were her favorite! So far.

Whipped Shortbread Cookies

1 c. butter

1/2 c. powdered sugar

1 1/2 c. plain flour

1/4 c. cornstarch (for softer, chewier cookie)

1/4 t. salt

1 t. vanilla

sprinkles. optional 

Preheat oven to 300. Line cookie sheets with parchment paper. Beat butter and powdered sugar until very fluffy and aerated (at least 5 minutes). Mix in flour, cornstarch. salt, and vanilla. Dust hands with cornstarch. Form dough balls, 2 t. to 1 T. in size. Place on lined sheet and press down the top of each cookie with the tines of a fork, dipped in cornstarch. Add a few sprinkles to the top of each cookie. Bake 10-15 minutes, or until tops look set.

Orange Crush Sherbet

2 c. orange soda

1 c. eaglebrand milk

2 c. heavy whipping cream

1 t. vanilla or orange extract (optional)

Mix all ingredients. Pour in container. Place in freezer for several hours. Scoop it and enjoy!