Granini's Raspberry Thumbprint Cookies

Granini's Raspberry Thumbprint Cookies

Ingredients:

1 cup unsalted butter

1/2 cup granulated sugar

1/2 cup powdered sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch of salt
1 Tablespoon grated orange zest
1 teaspoon ginger
1 teaspoon cardamom
1 Tablespoon orange juice (or 1 teaspoon orange extract)

2 1/4 cups flour

1 small jar of raspberry jam (or preserves, or jelly, or goo.  Whatevs.)  *

granulated sugar for rolling

*For what it's worth, I can't stand raspberries.  Never liked 'em.  Never will.  It's a design flaw, I'm quite sure.  Needless to say, feel free to substitute strawberries, blueberries, orange marmalade, lemon, or whatever berry goo floats your boat here.  There's no judging.  Just pick what tastes yummo to you, and insert in the wee thumbprint, and off you go!*

Directions:

Cream butter and sugar.  Add in egg, vanilla, baking soda, baking powder and salt.  Mix thoroughly.  Slowly mix in flour - but don't over mix.

Use a 2 teaspoon cookie scoop to dollop out cookies onto a parchment paper lined cookie sheet.  Roll cookies into balls.  Pour some sugar into a small bowl, and roll each ball of dough around in the granulated sugar until it is thoroughly coated.  Place each ball back onto the lined cookie sheet.

Gently press your thumb into the center of the cookie until you leave a divot.  (If you're a fan of the tv show "Friends," you can put Ross' voice inside your head and say "Divot!!" If you aren't a fan of "Friends," or you have no idea how yelling "Divot!" should instantly put Ross's voice into your head, you should go on a Netflix binge and start at the beginning.  Trust me.  It's worth it.)

Using a small spoon, gently ladle a small dollop of raspberry goo into the center of each cookie thumbprint.  I picked (oh surprise, surprise), Trader Joe's raspberry stuffs.  I can't remember if it was jam or jelly, but whatever it was, it was the perfect consistency.

Pop those suckers into a 350º oven and bake for 8-10 minutes.  Try not to let the edges get too brown. 

Allow to cool completely and devour.  Good luck having enough left over to serve to friends and family.  These are delish!!!  In fact, this recipe is so beloved now that I often make a double batch (or I make 1 teaspoon scoopfuls, rather than 2 teaspoon scoopfuls) in order to double the amount of holiday treats I can get out of one batch!!

Here are a couple pics of the process, should you like to have pics.

* * * * *

A 2-teaspoon sized cookie scoop will leave lovely cookie-sized dollops for you!

Roll them up into balls.

Roll them into sugar. 

 "Divot!"

 Lightly squish your clean thumb into the cookie to make a small indentation.

Look how pretty that divot is!

Fill each divot with a dollop of raspberry goo.  

Or strawberry. 

 Or lemon.  

Or blueberry.  

Or whatever floats your boat.

After you bake them in the oven, they come out looking REALLY pretty!!

 And they're so pretty on a wee red plate.

Delish!!

Enjoy!

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Gingersnaps

Granini's Gingersnaps

Ingredients:

3/4 cup unsalted butter, softened

1 cup sugar

1 egg

1/4 cup molasses

1 tablespoon ground ginger

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon salt

2 cups flour

sugar for rolling

Directions:

Cream butter and sugar.  Add in all the remaining ingredients, except the flour, and mix thoroughly.  Slowly add in the flour, a little at a time, until mixed in completely.  Chill dough for 1/2 an hour.

Line a cookie sheet with parchment paper for easier clean up.  Using a small cookie scoop (2 teaspoon size**), scoop out small dollops of dough onto parchment paper.  Roll into balls.  Plop the balls into a small bowl of sugar and roll around until fully covered.  Place back onto the parchment paper.  Bake at 350º for 8-9 minutes.  Slide cookies onto cooling rack, and allow to cool completely.

Enjoy!

**When I'm making my large dessert platters, I go another step further -- I slice each scoop in half, roll those wee bits up into balls, and make bite sized cookies instead of regular sized cookies.  It allows people to sample multiple goodies with less guilt.**  

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Butterscotch Fudge

Granini's Butterscotch Fudge

Ingredients:

3 cups butterscotch chips

1 cup  La Choy Chow Mein Noodles

1 cup peanuts, coarsely chopped

1 teaspoon vanilla

1 can of Eagle Brand Fat Free Sweetened Condensed Milk

Directions:

Use waxed paper to cover the bottom of a square 9x9 inch pan.

In a medium glass bowl, pour in the butterscotch chips.  Microwave for 1 minute and 40 seconds (approximately).  Stir until the chips are smooth and completely melted.  Add in the vanilla and the sweetened condensed milk.  Mix completely.  Add in the nuts and chow mein noodles and stir until the morsels are evenly spread throughout the butterscotch goodness.

Pour into the lined pan.

Allow to cool completely.  Then remove from pan, peel off the waxed paper, and cut into small cubes.  I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.

Enjoy!

Click the pictures below for other fudge recipes.

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Rocky Road Fudge

Granini's Rocky Road Fudge

Ingredients:

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups butterscotch chips

1 cup pecans, toasted and chopped into small pieces -- but not crumbs

1 cup mini marshmallows

1 teaspoon vanilla

1 can of Eagle Brand Fat Free Sweetened Condensed Milk

*I almost ALWAYS make a double batch of the Rocky Road Fudge, as it is sweet hubby's fav.  I simply double the ingredients and pour everything into an awaiting 9x13 pan instead.  The fudge may end up being a wee bit thicker pieces, but he's okay with that.*

Directions:

Use waxed paper to cover the bottom of a square 9x9 inch pan.

In a medium glass bowl, pour in the chocolate chips and the butterscotch chips.  Microwave for 1 minute and 40 seconds (approximately).  Stir until the chips are smooth and completely melted.  Add in the vanilla and the sweetened condensed milk.  Mix completely.  Add in the nuts and marshmallows and stir until the morsels are evenly spread throughout the chocolate goodness.

Pour into the lined pan.

Allow to cool completely.  Then remove from pan, peel off the waxed paper, and cut into small cubes.  I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.

Enjoy!

Click the pictures below for other fudge recipes.

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Awesome Fudge

Granini's Fudge

 

Ingredients:

1 1/2 cups semi-sweet chocolate chips

1 1/2 cups butterscotch chips

1 teaspoon vanilla

1 can of Eagle Brand Fat Free Sweetened Condensed Milk

Directions:

Use waxed paper to cover the bottom of a square 9x9 inch pan.

In a medium glass bowl, pour in the chocolate chips and the butterscotch.  Microwave for 1 minute and 40 seconds (approximately).  Stir until the chips are smooth and completely melted.  Add in the vanilla and the sweetened condensed milk.  Mix completely.

Pour into the lined pan.

Allow to cool completely.  Then remove from pan, peel off the waxed paper, and cut into small cubes.  I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.

Enjoy!

Click the pictures below for other fudge recipes.

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Fudge Recipes

Granini's Fudge

I make three different kinds of fudge during the holiday season.  

"Regular" Fudge, which is a blend of semi-sweet chocolate chips and butterscotch chips;  
Rocky Road Fudge, which is the same blend as above, but I add in chopped, toasted pecans and mini marshmallows;
And Butterscotch Fudge, which includes leaves out the chocolate chips, and is solely butterscotch chips with crispy La Choy chow mein noodles and peanuts

I tried, not-terribly-successfully to make fudge with peppermint candies in it, but that fudge ended up growing sticky after a few days, and didn't turn out great.  So, alas, I won't include that recipe here.

Just click on the pictures below for each recipe.

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Peanut Butter Rice Krispie Treats with chocolate!

Granini's Peanut Butter Rice Krispie Treats 

with chocolate on top!

My most favorite holiday treat.

Ingredients:

1 cup white corn syrup

1 cup sugar

1 cup smooth peanut butter

5 1/2 cups Rice Krispies

1 cup chocolate chips

1 cup butterscotch chips

Directions:

Spray a 9x13 glass dish with cooking spray.

In a very large pot on medium to medium high heat, bring sugar and white corn syrup just to a boil.  Take off heat.  Stir in the peanut butter until well blended.  Stir in Rice Krispies.  Pour that sweet, sweet goodness into the sprayed glass dish.  Press the peanutbuttery goodness into the bottom and sides of the pan until it covers the entire surface.  Set aside.

In a medium glass bowl, pour the chocolate chips and the butterscotch chips.  Microwave for 1 minute and 40 seconds (or thereabouts).  Stir until blended together and completely smooth.  Pour melted chips over the peanutbuttery goodness.  Allow the chips to harden.  I usually pop the whole thing in the fridge so that I can start eating them sooner.  Cut into small pieces.  I usually pop them into wee paper cups so they don't stick to one another.  But you can just as easily cut into ginormous pieces and eat the whole thing all by yourself.  I promise, I won't judge.

Enjoy!

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Thin Mint Truffles

Granini's Thin Mint Truffles 

Ingredients:

2 sleeves (1 box) of Girl Scout Thin Mints, unwrapped

1 (8 ounce) package of cream cheese, softened

mint, milk chocolate, or white chocolate meltaways

Directions:

1. Empty 2 sleeves of Girl Scout Thin Mints into a large freezer ziplock bag.  Close bag.  Use a rolling pin (or a hammer!) to smash the cookies to smithereens.  Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.
2. In a large mixing bowl, scrape in the softened cube of cream cheese.  Add the cookie crumbs.  Mix thoroughly.  (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)
3. Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.
4. Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.
5. Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.
6. Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave.  It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).
7. Plunk a cookie dollop into the melted chocolate.  Use a fork to retrieve it and place it back onto the waxed paper.  Repeat with remaining cookie dollops.
8.  Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate!  In a clean double boiler, melt a few more fresh pieces of chocolate.  Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls.  Feel free to add sprinkles, cookie crumbs, or jimmies to the top.  
9. Store in a tight container in the refrigerator.

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Pecan Tassies - Mini Pecan Pies

Granini's Pecan Tassies - Mini Pecan Pies

GranNini's Pecan Tassies - Mini Pecan Pies

Ingredients:

1 pie crust, unbaked (here's a recipe)

2 eggs

1 cup packed brown sugar

2 teaspoons vanilla

3 tablespoons unsalted butter, melted

1 cup pecans, toasted and chopped

48 pecan halves, toasted (for decoration)

Directions:

1. Roll out the pie dough.
2. Using a round cookie cutter (or a scalloped edged cookie cutter), cut small circles of pie crust, and line each smaller muffin tin with the circles of pie dough, and slightly press down so that the pie dough fits inside each cup.
3. In a large bowl, beat eggs.  Mix in the brown sugar, vanilla, and butter until thoroughly incorporated.  
4. Add in the chopped, toasted pecans and stir.
5. Carefully pour the filling into each muffin cup, and place a whole pecan piece on top.
6. Bake at 350º for about 20 minutes, or until the tops are golden.  
7. Remove from the muffin cups and allow to cool completely on a wire rack.

* * * * *

I wrote a murder mystery!  Here are the links so you can buy it:

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Holiday Treats!

Granini's Holiday Treats!

Every year, just around this time of year, 

I make vast batches of holiday treats and goodies

 for all of my sweet hubby's coworkers, our neighbors, and our friends.

And every year, just around this time of year, 

I receive heaps and gobs and bunches of requests for recipes 

for all of the holiday treats and goodies.

So this year, I shall do my best to list my recipes for all y'all who want to share in the delishiousness and awesomeness that encompasses my holiday treat platter.

For the next, well, short while or so, I shall start posting recipes for all of my favorite treats.

From left to right:

Girl Scout Thin Mint Truffles

Candy Cane Fudge

Chocolate Butterscotch Fudge

Lemon Crinkle Cookies

White Cake Balls dipped in white chocolate

Shortbread Sugar Cookies

Rocky Road Fudge

Peanut Butter Rice Krispie Treats with Chocolate on top

Buckeyes (peanut butter balls dipped in chocolate)

Pecan Tassies  aka: mini pecan pies

Salted Caramel Apple Cakeballs

Oreo cookie truffles dipped in white chocolate

(not pictured, but recipes that will also be included)

Snowballs (aka Mexican wedding cakes)
Gingersnaps

7-Layer Bars

Butterscotch Fudge
Sugar Cookies
Raspberry Thumbprint Cookies

*and I'm quite sure I'll add more as I remember them.*

* * * * *

Buy my book!

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith

Granini's Spinach Artichoke Crab Dip

Granini's Spinach Artichoke Crab Dip

Ingredients:

1/2 an onion, diced

2 tablespoons unsalted butter

1 cup artichokes (I use Trader Joe's artichokes)
1 can crab meat, drained

1 package frozen spinach, thawed and minced

4 ounces (1/2 brick) cream cheese, softened

1 cup jack cheese (or pepper jack)

1 cup sharp cheddar cheese

1/2 cup parmesan cheese

1 cup mayonnaise

1 cup sour cream

1 teaspoon Tony Chachere's cajun spices

1 teaspoon Tabasco sauce

1/2 teaspoon thyme

Directions:

1.  Melt the butter in a saucepan.  Sauté onions in the butter until softened.
2. Combine the remaining ingredients in a large bowl.  Stir in the onions.
3. Spray a large casserole dish with cooking spray.  Pour the dip into the casserole dish, and bake at 350º for 20 minutes, or until brown and bubbly.
4. Serve with bread chunks.  Yummmmmmmm.

For those of you who want a few more pictures, here you go!

This is a really simple dip.  Pretty much all you need to do is take all the ingredients and smoosh them all together in a bowl, then bake in the oven and serve with warm, fresh French bread.

Mmmmmm, tasty!

* * * * *

Buy my book!

You can buy the paperback version of my book here:

Diamonds for Diamond by Kay Nimitz Smith

Or, you can buy either my e-book or the paperback version on Amazon here:  

Diamonds for Diamond by Kay Nimitz Smith