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Lemon Ricotta Cookies

Lemon Ricotta Cookies

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Lemon Ricotta Cookies

These are gourmet to the ‘t’!    Very tender, delectable, a smooth burst of lemon and always a favorite.    A very important component for these cookies, is to use fresh lemons. Purchase lemons that smell  fresh  and the skin is yellow for best results.

 

Lemon Ricotta Cookies

Ingredients:

Cookies:

2 ½ cups flour

1 tsp.baking powder

1 tsp. salt

1 stick butter, softened

2 cups sugar

2 eggs

15-16 oz. whole milk ricotta cheese

3 Tbl. fresh lemon juice

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 – 3 ½ Tbl. fresh lemon juice

1/2 tsp. vanilla

1 lemon, zested

1/2 – 3 tsp. water, use as needed to thin to desired consistency

Directions:

Preheat oven to 350 degrees. Prepare the lemon. First wash and rinse thoroughly.Ricotta Lemon Cookies

Roll the lemon on the counter which will make it release more juice.Ricotta Lemon Cookies

Grate the outside of the lemon, but use care to just scrape the top of the yellow. The white section is called a pith  and can make it bitter.Ricotta Lemon Cookies

Cut the lemon in half and juice the lemon with a fork or other kitchen tool into a strainer to catch the seeds.Ricotta Lemon Cookies

In a medium bowl combine the flour, baking powder and salt. Set aside. In a large bowl combine the butter and sugar. With an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incororporated.

Add the ricotta cheeseRicotta Lemon CookiesAdd in the lemon juice and lemon zest. Stir in the dry ingredients.Ricotta Lemon CookiesLine 2 baking sheets with parchment paper. Spoon the dough (about 1 1/2 Tbl. for each cookie) onto the baking sheets.Add in the lemon juice and lemon zest.Lemon Ricotta CookiesBake for 15 minutes, until slightly golden at the edges and when you lightly touch them, they spring back.Lemon Ricotta Cookies


Remove from the oven and let the cookies rest on the baking sheet for 10 minutes. Put cooling racks over pieces of waxed paper. Remove cookies from baking sheet and place on cooling rack. Do this until all the cookies are baked. When all the cookies are baked, prepare glaze. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.Lemon Ricotta Cookies

Spoon about ½ tsp. onto each cookie and use the back of the spoon to gently spread.Lemon Ricotta Cookies

Allow the glaze harden for 30-60 min. Store in an air-tight container. Ricotta Lemon Cookies

Copyright, Recipe by foodnetwork, slightly adapted by Carrie Groneman, A Mother’s Shadow, 2014

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Raspberry Heaven

Raspberry Heaven Salad or Dessert

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Raspberry Heaven

Raspberry Heaven

My friend Natalie brought this bowl of heaven to our book club and called it a salad, but I think it could be a dessert or midnight snack.  It is absolutely amazingly light and delicious.  I am so glad she brought this to share and allowed me to bring it to you!




 

Raspberry Heaven

Ingredients:

2 (3 oz each) boxes of Jello brand Tapioca pudding

1 small box Raspberry jello

3 cups water

8 oz. cool whip

12 oz. frozen raspberries or mixed berries





Directions:

Combine the water both boxes of tapioca pudding and jello in a saucepan.

Raspberry Heaven

Bring this to a boil stirring constantly; boil for 1 minute.Raspberry Heaven

After the 1 minute, transfer to a bowl.Raspberry Heaven


Cover with a lid or plastic wrap, then let it sit in the refrigerator for at least 4 hours.Raspberry Heaven

Just before serving, fold in the cool whip and bag of frozen berries.  (I poured the jello and tapioca mixture into a larger bowl for this step)Raspberry Heaven

Serve and enjoy!

Raspberry Heaven

Recipe from Natalie Woll, Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Pumpkin bars with lots of chocolate chips

BEST Pumpkin Chocolate Chip Bars

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Pumpkin bars with lots of chocolate chips

Pumpkin Bars loaded with Chocolate Chips

Do you like pumpkin?  How about chocolate?

Then you are in for a real treat if you do.

Because I found the PERFECT match…finally!

These really are the BEST Pumpkin Chocolate Chip Bars.

Not dry crumb in the batch, quicker than cookies and YUMMY.  

The spices make it flavorful, the butter makes it scrumptious and using canned pumpkin means they make up quick anytime of the year.

I found this recipe at Mels Kitchen Cafe and they are so good, that the pursuit for the perfect pumpkin bar is over; because these really are the BEST Pumpkin Chocolate Chip Bars!

BEST Pumpkin Chocolate Chip Bars

Ingredients:
2 1/3 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 cup butter (2 sticks) at room temperature
¾ cup granulated sugar
¾ cup brown sugar, packed
1 large egg
2 teaspoons vanilla
15 oz. pure pumpkin puree (do not use the canned pie filling)
11 – 12 oz. chocolate chips

Directions:
Heat oven to 350 degrees.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Coat a cake pan, 9×13, with cooking spray or line with parchment; cutting it so the parchment will go up the sides of the pan for easier removal.

In a medium bowl, mix together the flour, pumpkin pie spice, cinnamon, baking soda and salt; set aside.

In the bowl of a stand mixer or a large bowl using a mixer, cream the butter, granulated sugar and brown sugar on med-high speed until smooth.

Beat in egg and the vanilla.

 

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Add in the pumpkin puree and mix until well.

Mix in the dry ingredients, stirring just until combined.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Now fold in the chocolate chips.

 

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Spread the batter evenly in the prepared pan.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs.

BEST Pumpkin Chocolate Chip Bars

BEST Pumpkin Chocolate Chip Bars

This will take about 35-40 minutes; depending on your oven. 

Cool completely in the pan before lifting the pars out of the pan, cutting into squares; serve.

Pumpkin bars with lots of chocolate chips

Pumpkin Bars loaded with Chocolate Chips

TIP:  Put these BEST Pumpkin Chocolate Chip Bars in the refrigerator for an hour or so before serving. 

Pumpkin bars with lots of chocolate chips

Pumpkin Bars loaded with Chocolate Chips

Recipe from Mels Kitchen Cafe, Copyright Carrie Groneman, 2014, 2018

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Pumpkin cookies with chocolate chips

BEST Pumpkin Chocolate Chip Cookies

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Pumpkin cookies with chocolate chips

Best soft pumpkin chocolate chip cookies

 

These are just the BEST Pumpkin Chocolate Chip Cookies!

Seriously!

They are family proven to be the favorite, and made over and again, year after year.

Why?

Because this recipe for the BEST Pumpkin Chocolate Chip Cookies stay soft, tender and moist, full of flavor, they scream of fall; and yet they are scrumptious anytime of the year.

They are an easy homemade from scratch cookie, you’ll make often and they freeze great too.

 




BEST Pumpkin Chocolate Chip Cookies

 Ingredients:

2 2/3 cups flour

1 tsp. baking soda

1 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup butter (the real thing) softened, not melted

3/4 cup brown sugar

3/4 cup granulated sugar

15 oz  can solid pack pumpkin 

2 eggs

1  1/2 tsp. vanilla

1 – 1  1/4 cups chocolate chips  





Directions:

Heat the oven to 350 degrees.

Line cookie sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. 

In a separate large bowl, cream together the butter, brown sugar and granulated sugar. 

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Into the butter and sugar creamed mixture, add in the eggs and mix well.To this same mixture, add in pumpkin and vanilla; beat until light and creamy.

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Now, add in the dry mixture to the creamed mixture and mix just until blended.

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Gently stir in chocolate chips.

BEST Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Drop by rounded tablespoon onto parchment lined cookie sheet.

BEST Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Bake for approx. 12 minutes or until touching the tops does not indent the cookie.

Let the cookies sit on the baking pan another 2-3 minutes, then carefully remove from pan and cool on racks.  

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Store in tight sealing container.

Pumpkin cookies with chocolate chips

Best soft pumpkin chocolate chip cookies

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.




A pumpkin shake

Creamy Pumpkin Shake

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A pumpkin shake

Pumpkin pie shake

Pumpkin Shakes are all the rage, and this is the BEST Creamy Pumpkin Shake around!

It’s imple to make and has all the flavors of the season. 

This is like having pumpkin pie in a shake:)  

Make this Creamy Pumpkin Shake for yourself, your family, or friends that stop in; everyone will love this one. 





Creamy Pumpkin Shake

 Ingredients:

2 cups vanilla ice cream

2/3 cup canned pumpkin puree(not pumpkin pie mix)

1 teaspoon vanilla

2 teaspoons brown sugar; to your desired sweetness

1/2 cup milk

1/4 – 1/2 teaspoons pumpkin pie spice, to taste

1/8 teaspoon ground nutmeg

 

Directions:

Combine all ingredients in a blender and combine well.

A pumpkin shake

Pumpkin pie shake

Serve immediately.

A pumpkin shake

Pumpkin pie shake

Looking for a healthier version?  I have a Pumpkin Smoothie recipe HERE





Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.




 

chocolate no bake cookie with candied orange peel

Orange Chocolate No Bake Cookies

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chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Do you like chocolate oranges, the kind you get during the holidays, then crave them during the rest of the year?

Well, I’ve solved that problem with extraordinary deliciousness for you! 

Chocolate, a slightly edgy taste of orange, rounds this out not-too-sweet cookie with texture and flavors that are off the charts.

And what gives it this amazing zest and wonderful taste?

It’s the addition of Paradise Candied Orange Peel

Really!  

You gotta try this one, I think it will be in your regular rotation of cookies.  Enjoy!

Orange Chocolate No Bake Cookies

Prep time:  approx. 30 min.

Total time:  approx. 40 min

 

Ingredients – 

8 oz. Paradise Candied Orange Peel

*1 cup orange juice or 8 oz.

 

2 cups granulated sugar

1/2 cup real butter

*1/2 cup orange juice – this will be from the 1 cup above

1/2 cup cocoa

2 teaspoon vanilla

 

3 cups oatmeal (you may need a bit a more or less)

 

 

Directions –

In a bowl or cup, pour the Paradise Candied Orange Peel and 1 cup orange juice.  Allow to sit for 30-60 minutes.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

When ready to make the Orange Chocolate No Bake Cookies –

Drain the Paradise Candied Orange Peel from the Orange Juice SAVING the Orange juice

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Then,

In a large saucepan, combine the granulated sugar, butter, 1/2 cup of the strained orange juice, 1/2 cup cocoa, vanilla and Paradise Candied Orange Peel

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Bring these ingredients to a full boil and cook 1 minute.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Take off the heat and add in add in the oatmeal until it holds a form to your preference.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Drop by teaspoons onto the prepared parchment paper.

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Allow the Orange Chocolate No Bake Cookies to set up for at least one hour. 

chocolate no bake cookie with candied orange peel

Traditional Chocolate No Bake Cookies with Paradise Candied Orange Peel

Store in an air tight container.

Makes about 2 dozen.

Carrie Groneman’s Recipe.  Copyright Carrie Groneman, A Mother’s Shadow, 2018
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Banana's Dipped in Chocolate

Chocolate Dipped Banana Pops

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Chocolate Dipped Banana Pops

Chocolate Dipped Banana’s to make frozen pops

I loved making these Chocolate Dipped Banana Pops for my kids while they were growing up and then teaching them how to make them as they learned to cook.  

Chocolate Dipped Banana Pops are perfect for a hot day, or any time family and friends get together.

Besides being very economical , they are so simply and quick, it’s a great treat or snack to whip up; and who doesn’t love chocolate!

Dipping the Chocolate Dipped Banana Pops in sprinkles, nuts, whatever you’d like makes them special to your taste.  Freeze extra to have on hand for a frozen tasty dessert. 




Chocolate Dipped Banana Pops

Ingredients:

6 -8 large bananas  (use bananas that are ripe, but firm and not too ripe – see picture below)

1 bag of semi sweet or milk chocolate chips

1 Tbl. shortening

Toppings:  sprinkles, chopped nuts, coconut (toasted makes it better) or whatever you’d like

craft sticks aka Popsicle sticks

 




 

Directions:

Line a cookie sheet with parchment paper or waxed paper

Chocolate Banana Pops

Cut the bananas in half , or in chunks about 3 inches in length, which is actually easier for dipping and eating.

Chocolate Banana PopsMake a small slit in 3 places at the cut end of the banana to make it easier to peel. Chocolate Banana Pops

Place stick in end of the banana, pushing in about half way through to make it secure.

If cutting into chunks, push craft stick almost through the banana piece.

 

Chocolate Banana PopsPlace bananas in freezer to help them be a bit more firm when dipping. While the bananas are in the freezer, pour the chocolate chips into a microwavable bowl, along with the shortening.Heat the chocolate chips and shortening for 30 seconds, stir and repeat a few times until the chocolate is melted and smooth. **Do not over heat as this will make the chocolate clumpy and not usable for this recipe.When the chocolate is melted, take the bananas out of the freezer, and one at a time, roll in the bowl of melted chocolate using a spatula to help coat the banana with chocolate, scrapping of a bit of chocolate if it is too thick.Chocolate Banana Pops

Roll in desired toppings, or leave plain.  

Chocolate Banana PopsPlace the bananas back in the freezer to firm up as each one is coated.                                                                                                                                                                                                                  Enjoy now while the center is still soft, or place in a zip-lock freezer bag to eat later.                                                                                                                                               Some like the frozen bananas straight from the freezer and some like to let them sit at room temperature for 10-15 minutes to soften a bit making the center of the banana creamy and like ice cream. Either way, ENJOY!!!

Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018
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Easy Patriotic Ice Cream Sandwich

 

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Ice Cream Sandwich covered in red, white and blue candy sprinkles

Easy Patriotic Ice Cream Sandwich

Easy Patriotic Ice Cream Sandwich

Easy Patriotic Ice Cream Sandwich

These easy Patriotic Ice Cream Sandwiches are a terrific way to cool off with red, white and blue and bring in the celebration.  

They are so easy and fast to make, that they are a perfect cooking activity to get the kiddos involved in.

You can put these together in a hurry for a party, the parades, fireworks or any event.  Also to cool down on a hot summer day and bring on the fun. 

Another quick treat are Patriotic Chocolate Dipped Marshmallows are a great addition to your treat line-up. 

And don’t forget the Red, White and Blue Popcorn for an added delight. It’s a really yummy snack.

Make the Patriotic Ice Cream Sandwich, even all three of the treats; everyone will really enjoy the celebration of food!

 




 Red, White & Blue Ice Cream Sandwiches

Ingredients:

Ice cream sandwiches

Red White and Blue Patriotic Sprinkles

Directions:

Unwrap an ice cream sandwich and place on a plate or waxed paper.Easy Patriotic Ice Cream SandwichShake the sprinkles over the ice cream sandwich covering evenly. 

Eat or place back in the freezer until ready to use.Easy Patriotic Ice Cream SandwichENJOY!

Ice Cream Sandwich covered in red, white and blue candy sprinkles

 

Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

Recognize a blessing and be a blessing today