Apple Dulce De Leche Cheesecake Cookie Bites

If you like apples, cheesecake, or dessert as a whole, you will want to try these. Simple, quick, and oh, so yummy!
I used the cheesecake cookie recipe found on this page : http://hearthandhospitality.blogspot.com/2010/03/cheesecake-cookie-bites.html but cut it in half, added apples and dulce de leche. Here's how...
1 cup flour, all purpose or spelt
1/3 cup packed brown sugar
6 tablespoons cold butter, cut into bits
1  8oz. package cream cheese
1/4 cup sugar
1 egg
1 teaspoon vanilla
2 apples, peeled, cored, minced
1 tablespoon apple cider or juice or a few drops lemon juice
2 tablespoons packed brown sugar
1/3 cup canned dulce de leche, I used Nestle brand, the leftover will last in the fridge for a week or so
1/4 cup cream or whole milk
Mix flour and 1/3 cup brown sugar. Cut in the butter until coarse crumbs.
Press all, except 1 cup, into the bottom of a 9x9 inch baking dish.

Preheat oven to 350F.
In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add vanilla and egg, beat until well combined.

Pour into the crumb crust.

Hmm, photo turned itself around...just look at it sideways and you'll catch on.

 Toss apple, with cider, and brown sugar.

 Sprinkle on top of cheese mixture.

Top with the remaining crust mixture.

 Bake 20-25 minutes or until it is soft but not liquid or a loose jiggle, some slight movement is good. 

Cool completely, then chill in refrigerator.
In a small, very heavy bottom saucepan, heat cream. Add dulce de leche, stir constantly until melted together and smooth. Drizzle over chilled bars, either before or after cutting, your choice.

Did you notice it too? Yea, one's missing again...

 These were perfect for the Autumn day in the sukkah yesterday.

Sugar Crinkle Cookies, A Little Bite of Sweetness!

How can you resist such a tiny bit of sweet, buttery goodness? Maybe just one more...

After my son taste tested a few of these, I packaged them up to go to a bake sale.
These little gems are tender inside and slightly crisp on the outside with a gentle lemon flavor. Great for a quick dunk in a glass of cold milk or beside a cup of tea.
Makes approximately 5 dozen.

 Ingredients:
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar for rolling them, maybe a little more
Beat the butter and 1 1/2 cups sugar until light and fluffy. Add eggs and flavorings. Beat until blended.
Combine flour, baking powder, and salt; gradually add to the butter mixture, beating well.

Cover and chill dough for at least 2 hours, this will make it much easier to roll into balls, less stuck on your hands.
Shape dough into 1 inch balls. Roll balls in sugar.

Place balls on ungreased baking sheets.

Bake at 350F. for 8-9 minutes or until slightly golden on edges toward bottom.

Allow to rest on sheets for 2 minutes then remove to cooling racks, this way they are less apt to break.

I really need some better lighting in my kitchen...

Oatmeal Thumbprints with a Handful of Coconut

These were chewy, coconutty, easy, yummy, "just couldn't stay away from them" cookies. This photo does not do them justice. There were several still on the plate when I came home Saturday afternoon...no one else was home...they weren't safe...diet disaster ensued. When my daughter arrived home later in the afternoon and asked the location of the cookies, I was completely chastened by her look of unbelief. I shall in the future always save one for her :)

Ingredients:
1 cup white flour
1/2 cup whole grain (I used spelt for both flours)
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup coconut oil
1/2 cup butter
3/4 cup brown sugar
1/4 cup granulated sugar
1 tablespoon molasses
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups oatmeal
1 cup unsweetened, shredded coconut
jam (I used seedless blackberry)

Lightly grease baking sheets.
Preheat oven to 350F.
Stir together the flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.

In a large mixer bowl, beat butter and coconut oil together until light and fluffy.

Add sugar, brown sugar, and molasses and beat until thoroughly incorporated.

  Add eggs, beating well after each addition. Add vanilla.

Add the flour mixture, mixing only until incorporated. Stir in the oats and coconut.

Drop by tablespoon onto prepared pan. Make a divot in the center of each dough ball

and fill with 1 teaspoon jam.

Bake for 12-14 minutes, until the edges are golden.

I know, you can't wait so go get the butter out to soften! And start the coffee too ;)

Soft, Tender Nutmeg Cookies

I wanted a very simple cookie, no frills, good for dunking, or just eating. This was a soft, tender cookie with a lovely nutmeg flavor. Gotta try it.
I used coconut oil instead of butter which made them soft instead of crisp, sour cream gave them richness and just a bit of nutmeg for a gentle flavor. FYI, the coconut oil did not impart a coconut flavor, so if you don't like coconut you won't taste it here.
Recipe:
1 1/2 cups coconut oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 1/2 cups all purpose flour (or white spelt)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon salt
1 cup sour cream
Preheat oven to 375F.
Line sheet pans with parchment paper, or lightly grease.

In a large mixing bowl, cream together the coconut oil and the sugar, beat until fluffy.
Add the eggs and extracts, beat until combined.

Whisk together the flour, powder, soda, salt, and nutmeg.

Stir into the coconut oil mixture, do not over beat, just combine.

Stir in the sour cream.

Spoon the dough onto the prepared sheet pans, leave a good amount of space between because mine ran together.

 Bake for 10-12 minutes, let cool for 5 minutes before removing to wire rack.

Store in airtight container. These freeze exceptionally well.

One more time with the coffee, oh yes!

Caleb's Monster Cookies

These cookies are jam packed with "stuff" but no M&Ms or raisins. I like raisins but not this time, I had a hankerin' for coconut, chocolate and toffee. Caleb was here to play taste tester for this batch, he ate a giant cookie last night and another this morning, they passed the "picky eater test".

I know my photo is a bit blurry, this boy moves constantly!
Basic cookie recipe:
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour or white spelt flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup old fashioned oats
Mix ins:
1 1/4 cups coconut
2 cups dark chocolate chips
1/2 cup toffee bits
1 cup pecans, broken
Or, gasp, food dyed M&Ms, ick, or whatever sounds good to you...maybe 1/2 cup white chocolate chips.
Preheat oven to 350F.
In a small mixing bowl, combine the flour, baking soda, baking powder, salt and oats. Set aside.

In a large mixing bowl, cream the butter and both sugars.

  Add the eggs and vanilla.

Beat well.

Add the dry ingredients just until combined.

After the flour mixture is added then stir in the "add ins" of your choice.

Drop by rounded teaspoon onto parchment lined or greased cookie sheets.

Bake for 9-11 minutes or until edges are golden.

Cool on rack.

Yummm.

Made about 3 dozen large cookies.