Saturday, August 29, 2009

Canning Peaches

Yesterday my father-in-law's fiance, Lynn, came down to my house and taught me how to can peaches. I had never canned before and always like to learn new things. I bought a lug of peaches in town and laid them out to ripen.

Once we decided the peaches were ready Lynn came down and briefed me on the process. We got started and things went smoothly. I really enjoyed doing it. It wasn't difficult, but it was time consuming. With two little kids underfoot I was glad to have the help to get it done.

Saturday, August 22, 2009

Martha Stewart’s Surprise Cookies

It has been hot here so my oven has been on vacation for the most part. In the latest group of recipes for Friday Baking with Not Quite June Cleaver was Martha Stewart's Surprise Cookies. I'm pretty sure I have made these in the past and I remembered them being very good. They did not disappoint this time either. I have already had too many so the rest are going to be packed away for Ben's lunch. Out of sight out of mind for this Mommy.

Makes about 2 dozen

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies

Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.

Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.

Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.

Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

2 cups confectioners’ sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract

Place confectioners’ sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.