Root Beer Float Cookies

Aaaand we’re back to cookies!I saw these babies floating (HAH!) around my Pinterest board and immediately had to try them. Paul has also been asking for some dessert-type food, and I figured why not make these cookies!These cookies are so easy! They only take about 10 minutes to whip up. Bake for another 10 minutes, and you can have cookies in less than half an hour. That’s my kind of cookie. The hardest (and longest) part about these cookies was waiting for them to cool so you can ice them.Whatever you do, don’t skimp on the frosting! That’s what makes these taste so much like a Root Beer float. I found the original recipe here, and didn’t change a thing.Now, instead of the recipe calling for actual root beer, you just need root beer extract or concentrate. This post is not sponsored, but I have a Watkins Root Beer Concentrate that I love. I’ve used it in everything from marshmallows to meringues to cupcakes, and now cookies!If you love root beer, or a good ol’ root beer float, you’ll love these cookies. They are incredible: soft, with the frosting, and a slight root beer twang.Mmmm. I think I’m going to go grab another one!

Ingredients

Yield: 3 dozen cookies

For the cookies:

1 c. butter, softened
2 c. brown sugar, packed
2 eggs
1 c. buttermilk
1 tsp. root beer concentrate or extract
4 c. flour
1 tsp. baking soda
1 tsp. salt

For the frosting:

4 c. icing sugar
¾ c. butter, softened
3 tbsp. milk
1 tsp. root beer concentrate or extract

To make the cookies, preheat the oven to 375°F.In the bowl of a mixer fitted with a paddle attachment, cream the butter and brown sugar until smooth and combined. Add in the eggs, one at a time, beating after each addition. Add in the buttermilk and root beer concentrate, and mix again.In a medium mixing bowl, whisk together the flour, baking soda, and salt. Add gradually to the wet mixture, and beat until smooth and incorporated.Drop by the tablespoon onto ungreased cookie sheets. Bake 10-12 minutes in the preheated oven, until edges are light golden brown. Remove from oven and cool completely on wire racks.The make the frosting, in the bowl of a mixer fitted with the whisk attachment, beat the butter until smooth. Add in the icing sugar, and mix on low speed. Add in the milk and root beer concentrate, and beat again, until frosting is smooth and well-incorporated. It should be a nice, smooth, spreadable consistency. Add more milk or icing sugar if needed until your desired consistency is reached.Frost the cooled cookies with the icing. Enjoy!

Advertisements

Cinnamon Roll Coffee Cake

Paul made dinner for us. A Chicken Kiev. It was fantastic. After we were done (we demolished them!), we had a hankering for something sweet. Paul asked for a coffee cake or a Bundt cake, so I took to my Pinterest board.

I couldn’t decide! Instead, I pulled up my Pinterest board on my phone and made Paul pick one. He decided on this cinnamon roll coffee cake.

It was really easy, and only took me about 10 minutes to put together (thanks to Paul’s help. He was so excited he asked what he could do to get cake faster!) It was absolutely delicious, and really one of the easiest recipes I’ve put on the blog.

Go make this now!! Let’s get to the cake!

Ingredients

Yield: 1 9×13 cake

For the cake:

½ c. butter, melted
2 eggs
1 c. sugar
3 c. flour
2 tsp. vanilla
4 tsp. baking powder
¼ tsp. salt
1½ c. milk

For the cinnamon topping:

1 c. butter, melted
1 c. brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For the glaze:

2 c. icing sugar
5 tbsp. milk
1 tsp. vanilla

Preheat oven to 350°F. Line a 9×13 pan with parchment paper, or grease well.

In a large bowl, mix together all cake ingredients until well combined. Pour into prepared pan and spread evenly to edges.

In a medium bowl, whisk together all topping ingredients. Drizzle over cake batter and swirl in with a knife. Bake in preheated oven 30-35 minutes.

Remove from oven and let cool 10 minutes. In a small bowl, whisk together glaze ingredients. Drizzle over warm cake. Let cool an additional 10 minutes before slicing and serving.

Can be served at room temperature or warm.

Strawberry Cookies

I know I haven’t had many strawberry posts lately. A few years ago, Paul found out he was allergic to strawberries (by finding out the hard way… hives at work! Yikes!), and since then I have put a bit of a kibosh on the berries.

This recipe was so easy to make, and it was able to come together in such a small amount of time. I brought these to a meeting, and they were gone by the end of the meeting. They were very popular, and another reminder that summer is coming.

These cookies come together in one bowl, and bake up in about fifteen minutes. That means that you can have delicious soft cookies in less than half an hour. Yay for all the cookies!!

Ingredients

Yield: 15-18 cookies

1 egg
2 tbsp. lemon juice
½ c. vegetable oil
½ tsp. vanilla
½ c. plus 2 tbsp. sugar
1¾ c. flour
1½ tsp. baking powder
1 c. chopped strawberries

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

In a large mixing bowl, whisk together the egg, lemon juice, oil, vanilla, and sugar. Whisk in the flour and baking powder.

Fold in the chopped strawberries, and drop by the tablespoonful onto the prepared baking sheet. Sprinkle a little bit of sugar over each cookie.

Bake in the preheated oven for 15-18 minutes, until bottoms are golden brown and tops are set.

Frozen Peanut Butter Pretzel Pie

Happy Pi(e) Day!!

Yes, this post is a few days late, but I knew that I wanted to make something interesting for Pi(e) Day. I have so many great pie pins on my Pinterest board, I couldn’t decide. I originally thought about making lemon meringue pie, as I don’t have a recipe for that on the blog yet (trust me, one is coming!), but I handed the reins over to Paul, and asked him to pick a pie for me.

He listed off about twenty different pies that he said he would like, before coming upon this recipe. He immediately stopped, and told me that he saw the picture and read the title and immediately started salivating. Well, I guess it was fate to make this pie!

I found the original recipe here, and I wish I had used my really deep pie dish, because I used my regular glass pie dish and it was almost overflowing. I have a beautiful ceramic pie dish that is nice and deep, and it would have been perfect here.

Making this pie didn’t take long. It’s the waiting part that takes the longest, as it has to set up in the freezer for about 2 hours. I told Paul that, and I had started it a little late in the evening, so he asked me if he could cut into it when it was done. I woke up in the morning, and sure enough, a big slice was missing because Paul had cut into it during the night because he just couldn’t wait any longer.

This pie is rich and decadent, and best served with a glass of cold milk. Still, make it! It’s incredible. Hope your Pi(e) Day was as awesome as ours was!

Ingredients

For the crust:

1¼ c. chocolate cookie crumbs
½ c. pretzel crumbs
6 tbsp. butter, melted
2 tbsp. dark brown sugar

For the filling:

8 oz. cream cheese, at room temperature
1¼ c. smooth peanut butter
¾ c. icing sugar
1 tbsp. vanilla
2 c. heavy cream

For the topping:

1½ c. chocolate chips (I used semi-sweet, but you can use a mix of semi-sweet and milk chocolate if prefered.)
½ c. heavy cream
1/3 c. chopped pretzels
½ c. peanut butter cups

To make the pie, preheat the oven to 350°F.

In a medium bowl, mix together all crust ingredients until well combined. Press into a deep dish 9-inch pie plate. Freeze for 10 minutes, then bake in the preheated oven for 8 minutes. Allow to cool completely.

To make the peanut butter filling, in the bowl of a mixer fitted with the paddle attachment, combine the cream cheese and peanut butter until smooth. Add in the icing sugar and vanilla, and mix again.

In a separate mixing bowl, using either a stand mixer fitted with a whisk attachment or a hand mixer, whip the heavy cream until it reaches soft peaks. Using a spatula, fold in half of the whipped cream into the peanut butter mixture until well-incorporated. Fold in the rest of the whipped cream, taking care not to beat too much air out of the mixture.

Pour into cooled crust, and spread into an even layer. Keep in the refrigerator while you make the topping.

Combine the chocolate and cream in a microwave safe measuring cup. Heat at 30-second intervals, stir, and repeat. I only had to heat my mixture for 1 minute total. Whisk together until a smooth ganache forms. Let stand about 5-7 minutes (in the refrigerator if you want) to thicken up a bit. Spread or pour the ganache over the peanut butter filling, and sprinkle with peanut butter cups and pretzels.

Chill in the freezer for at least 2 hours. Remove from freezer about 10 minutes before serving, and slice with a knife ran under hot water. Enjoy!

Peaches and Cream Cake

I wanted a bit of summer in the middle of the tremendous snowfall we are currently experiencing here in Southern Alberta.

Not going to lie, I messed up a little with this cake. I was using frozen peaches, and the pan I chose was a little bigger than recommended. While I added what I thought was a sufficient amount of peaches, I could have added probably double what I actually added.

As I also said, the pan I used was a little too big. I only have a few springform pans, and the one I used to make this was slightly too big. That caused the cake to not be as tall as I had hoped. Either way, it is still delicious, and it was a big hit with Paul. He is a peach aficionado, and this was a simple recipe with a big reward.

This recipe was nice and easy, and it was so rewarding. Go, make this cake to remind you that summer is coming eventually!

Ingredients

Yield 1 8-inch cake

2/3 c. sugar
1 large egg
1 egg yolk
1 tsp. vanilla
1/3 c. melted butter
½ c. flour
1 tsp. baking powder
6 tbsp. milk
6-7 peaches, sliced

Grease a springform pan, and line the bottom with parchment paper.

Preheat oven to 355°F. Cut sliced peaches into chunks.

Melt butter and let cool. In a small bowl, whisk together the flour and baking powder. Set aside.

In a large mixing bowl, whisk together the eggs with the sugar until light and fluffy, about 2-3 minutes. Add in the vanilla and cooled melted butter, and whisk again. Whisk in the milk, then add the flour and baking powder mixture.

Once the flour is incorporated, gently fold the peaches into the batter. Pour into the prepared pan. Sprinkle the top with a little bit of granulated sugar.

Bake in the preheated oven for 50-55 minutes. Move to a cooling rack and cool completely. Run a knife around the edge of the pan, remove, and slice and serve.