Simple and Sweet

These cookies are a sweet and simple treat. They hold up well and are perfect little treat. Make them as big or as small as you like. I have also included the traditional cream cheese frosting below. Facebook page has original non gluten free version.
Nutella Fruit Cookies gluten free version
1 cup vegetable shortening
1 1/2 cups granulated sugar
1/2 cup firmly packed brown sugar
2 tablespoons milk
3 large eggs, lightly beaten
1 teaspoon vanilla extract
4 cups Pillsbury Multi-Purpose Gluten Free Flour Blend
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 teaspoon salt

      Toppings:
                     Nutella, strawberries, blueberries, kiwi, mandarin oranges, bananas, grapes


Combine shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time. Add vanilla.
Combine flour, baking soda, cream of tartar and salt in separate large bowl. Mix into shortening mixture until well blended.
Heat oven to 350°F.
Roll out 1/3 of dough at a time to about 1/4-inch thickness on floured surface. Place remaining dough in resealable plastic bag. Chill until ready to use. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets. Sprinkle with colored sugars and decors or leave plain and frost when cooled.
Bake 7 to 9 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack. 

Spread nutella on the cooled cookies and top with fresh fruits. 

Cream Cheese Frosting:
1 pkg.(8 oz.) Cream Cheese, softened
1/4 cup sugar
1/2 tsp. vanilla
assorted fresh fruit, for topping

Whip up and spread on cookies

Sam's Cooking Corner Unique Eats

This week on Sam's Cooking Corner

Everybody knows I hate broccoli, but when my Mom makes it with magic, I will gobble it up like crazy. Your kids will to. I hope you like these fun recipes. We had fun making them. 




Crunchy Broccoli Cakes
2 cups finely minced broccoli florets and peeled stems steamed
1 3/4 cups leftover mashed potatoes
2 tablespoons prepared mustard, yellow or Dijon (I used yellow)
1/2 to 1 teaspoon minced or crushed garlic, depending on taste
1/2 cup very finely minced scallions whites and greens
Up to 1/2 teaspoon salt (or to taste)
Black pepper
1 1/2 cups ground pecans
1/4 cup olive oil, grapeseed oil, or canola, your choice
A touch of unsalted butter (optional)
Place the mashed potatoes and steamed broccoli in a medium-sized bowl. Add the mustard, garlic, scallions, 1/2 teaspoon salt, if necessary, and pepper. Mix until everything is thoroughly blended, then taste to see if it needs more salt.
Use your hands (wet them, if you like, for easier handling) to form the mixture into 3-inch patties about 1/4 cup apiece.
Have the ground pecans ready and waiting on a dinner plate. Press each patty gently but firmly into the ground pecans to coat the entire outer surface, both sides. It’s okay to coat them generously. (You might not use them all.) Chill patties very well (they can be prepared to this stage and refrigerated).
Place a 10-inch skillet over medium heat and wait about a minute. Add the oil, and swirl to coat the pan.  If you’d like, you can also melt in some butter.
Fry the patties in the hot oil carefully, about 5 minutes on both sides. Be careful not to have the heat so high that it burns your pecans before the inside is tender. It should just be golden colored.  





Cornbread is a big winner with kids like me. Hotdogs, even better. Combine the two and wowza! I like to take these mini muffins to school in my lunch. You can use sausage or little smokies or any kind of hotdog you like. 

If you want to use a cornbread muffin mix, it works great. Here is the homemade cornbread recipe we used. 


Hotdog Muffins
1/4 cup unsalted butter, melted
1/4 cup unsweetened applesauce (or an additional 1/4 cup melted butter, vegan is ok)
1/2 cup splenda
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all purpose flour (use GF flour here)
1/2 tsp. salt
8 to 10 all beef nitrate free hot dogs, 
cut into 1 inch bites

Preheat oven to 375 degrees.  Spray a mini muffin pan with coconut cooking spray, set aside.
In a medium sized bowl, stir together the melted butter, applesauce, and sugar until incorporated. Add in eggs and whisk together.  Pour in buttermilk and stir to combine.
In a separate bowl, whisk together the baking soda, cornmeal, flour, & salt. In two batches, whisk dry ingredients into wet ingredients until fully incorporated.  Batter will be lumpy.
Place one tablespoon of batter into each muffin cup. Stick one hot dog bite in the center of each muffin cup vertically.
Bake for approximately 8 to 10 minutes, until muffins are golden brown. Remove muffins from oven and cool in the pan for a few minutes.  Run a knife around the edge of each mini muffin and pop them out.  Place on a plate and serve with ketchup and mustard for dipping if desired.
Store leftovers in an airtight container in the refrigerator.  The leftovers taste great, just heat them in the microwave for approximately 20 seconds or so.

*If you're going to send them in a lunch, bake them inside paper muffin cups. 



This next recipe is really easy. It's sweet and salty at the same time. 

Holy Sweet Fritos
1 package (10.5 ounces) frito corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
melting chocolate (1/2 cup) 
Spread corn ships in a greased 15 in x 10 in by 1 in baking pan.

In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar.  Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips.

Let it sit for about 30 minutes and then top with your melted chocolate. Break into yummy gooey pieces.
skiptomylou.com

See you soon, Sam

Sam's Cooking Corner Easter addition

This week on Sam's Cooking Corner, Easter ideas from a kid! 

My Mom took me to Banbury Cross the other day and they had hot cross buns. So we came home and made some. They are really good. We found the recipe on recipesdotcom. 

These are all the things I like. I also like ham, but get me on a good day.

 

Hot Cross Buns, Hot Cross Buns

3/4 cup warm  whole milk

4 1/2 teaspoons (2 packages) active dry yeast

1 large egg plus 2 tbsp. beaten egg 

1/4 cup granulated sugar

1/4 cup butter, melted and cooled

3/4 teaspoon salt

1/2 teaspoon nutmeg, preferably freshly grated

1/2 teaspoon cinnamon

Finely shredded zest of 1 large orange

About 3 cups flour (substitute Pillsbury gluten free blend, equal amount but do not add yeast)

1/2 cup chopped candied orange peel *store bought

1/4 cup dried currants

2 teaspoons fresh orange juice 

2 teaspoons fresh Meyer lemon juice/or regular lemon juice with 1/2 tsp honey

1 cup powdered sugar 

In a bowl of a stand mixer, combine milk and yeast; let stand until yeast softens, 5 to 10 minutes. Add whole egg, granulated sugar, butter, salt, nutmeg, cinnamon, and orange zest. Beat on medium speed with dough hook until blended.
Blend in 2 3/4 cups flour. Beat on medium speed until dough is smooth and stretchy, 10 to 12 minutes. Add just enough flour (about 1/4 cup) so dough is only slightly tacky. Add orange peel and currants, pick up dough, and mix with your hands to distribute fruit. Return dough to bowl, cover, and let rise in a warm place until doubled, about 1 1/4 hours.
Punch down dough. With floured hands, shape into 16 smooth rounds. Evenly space rounds in 2 buttered 8- or 9-in. square pans.
 Cover loosely and let rise in a warm place until doubled and puffy, about 40 minutes. Meanwhile, preheat oven to 400°. Brush buns with beaten egg. Bake until deep golden, 13 to 15 minutes. Let cool in pans at least 30 minutes.
In a small bowl, stir together juices and powdered sugar until smooth. Spoon into a small, heavy-gauge plastic bag, snip a hole in a corner, and squeeze icing onto buns to form large Xs.



I think if you are having a family dinner it should be fun for the kids. I usually am the only kid at my family dinners so everyone usually makes it pretty special. I like nibbles and plastic eggs are fun to put cool treats in. I think you should do this activity for your kids this Easter. 

I like grapes and mini peanut butter sandwiches shaped like bunnies. My Mom gave me gummy bears and goldfish and cubes of cheese. You could add just about anything. I suggested mac and cheese, but that got messy. Add the things your kids love. 

Costco quiche is the best. I will eat them and sometimes my Mom has to make me stop. 

We baked some wonton wrappers shaped like bunny ears, added a bunny face and it's a perfect kid appetizer.






 
Little Chicks
Scrambled eggs, toast, cheddar cheese noses and craisins for eyes.




                                                                          
Todaydotcom had this fun idea

Munchy Mix
Annie's cheddar bunny crackers
M&M's 
Raisins
Pretzels
Annies bunny grahams 






My Mom's Maple Glazed Carrots
12 large carrots, peeled
5 tbsp. butter
1/4 cup maple syrup
Fresh lemon juice
chopped parsley
Salt and freshly ground black pepper

Peel carrots and slice. Steam the carrots over a pot of hot water, or in the microwave with some water and salt in the bottom of he container. 
When they are halfway cooked, add them to a saute pan. Add 1 tbsp water and your butter. Let them saute adding salt and pepper and lemon juice. 
Once they become the tenderness you like, add maple syrup and parsley and they are ready to serve. 


Thanks for stopping by
-Sam