I started out by looking at the cooking blogs for smething different and I saw these. I have changed some of the ingredients. I think they are rich and really delicious.
1/2 cup of sugar
1/4 cup brown sugar
1 egg
3/4 cup baking cocoa
1 and 1/2 cup flour
1teas. vanilla
1/2 teas mollases
1 teas baking powder
3/4 cup butter
add all the wet ingredients and mix them up in a mixer then add all the dry ingredients make into a ball and refrigerator for an hour. Make into small balls and use a fork and mash them down like peanut butter cookies
Bake for 350 degrees for 12-15 minutes.
Filling
box of confectionary sugar
4 oz. of cream cheese
small container of greek yogart( about 2 tablespoons)
beat these up and use as a filling for the cookies Yum
Sunday, February 12, 2012
Sunday, January 29, 2012
Fresh Red Pepper Relish
We went to Doogies's Hot Dag place today. Had their wonderful 16" hot dog and I tried their hot pepper relish. This was great stuff but much to hot for Heidi. When we got home I tried my hand at making a Pepper Relish that had a little heat, a little sweet and lots of peppers. Heidi is having it right now slathered on top of some chicken she did last night. Here is the recipe:
2 Red peppers
1 large green Pepper
1/2 Onion
1 large clove of Garlic, slivered
1/2 to 1 teaspoon of cayenne pepper
1-1/2 tablespoons dried basil
1 teaspoon fennel seed
1 teaspoon smoky paprika
1/4 cup red wine vinegar
1/2 cup salad oil, Olive oil is best but regular vegetable oil is good too.
1/4 cup or a little less sugar. You need to do it to taste
1-1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
The way you prepare the peppers is important. I cut them into 1 inch pieces and put them in a small food processor. I pulsed it until the peppers was chopped quite fine but their was a lot of the juice from the peppers. I think this was very important to the flavor and texture of the relish. I diced the onion fine. This I put into a large stainless steel bowl. I added the slivered garlic, salt and pepper. Stirred it all together until mixed very well. Add the vinegar and oil and mix again. Add about half the sugar, mix and taste. Add more sugar to your taste. Add the cayenne pepper the same way. Half at first, mix and taste and keep adding until you reach the flavor and heat you desire. Add the basil and mix well. This makes about 1-1/2 pints. Put in 1 pint mason jars and store in the fridge. I don't know how long it will last but the vinegar should help and I would think a week would be OK. It will get better after a day or so once the garlic and fennel flavors soak in.
Heidi is raving about it so it must be OK. Of course our daughter Beth will try this, change it a little here and there and it will then come out wonderful and world class. She gets her talent from Mom and Dad but has a lot more of it than we do!!
ENJOY
Jon & Heidi
2 Red peppers
1 large green Pepper
1/2 Onion
1 large clove of Garlic, slivered
1/2 to 1 teaspoon of cayenne pepper
1-1/2 tablespoons dried basil
1 teaspoon fennel seed
1 teaspoon smoky paprika
1/4 cup red wine vinegar
1/2 cup salad oil, Olive oil is best but regular vegetable oil is good too.
1/4 cup or a little less sugar. You need to do it to taste
1-1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
The way you prepare the peppers is important. I cut them into 1 inch pieces and put them in a small food processor. I pulsed it until the peppers was chopped quite fine but their was a lot of the juice from the peppers. I think this was very important to the flavor and texture of the relish. I diced the onion fine. This I put into a large stainless steel bowl. I added the slivered garlic, salt and pepper. Stirred it all together until mixed very well. Add the vinegar and oil and mix again. Add about half the sugar, mix and taste. Add more sugar to your taste. Add the cayenne pepper the same way. Half at first, mix and taste and keep adding until you reach the flavor and heat you desire. Add the basil and mix well. This makes about 1-1/2 pints. Put in 1 pint mason jars and store in the fridge. I don't know how long it will last but the vinegar should help and I would think a week would be OK. It will get better after a day or so once the garlic and fennel flavors soak in.
Heidi is raving about it so it must be OK. Of course our daughter Beth will try this, change it a little here and there and it will then come out wonderful and world class. She gets her talent from Mom and Dad but has a lot more of it than we do!!
ENJOY
Jon & Heidi
Subscribe to:
Posts (Atom)