BLUEBERRY WHITE CHOCOLATE COOKIES

blueberry-white-chocolate-cookies

If you’ve been following me for a while you may remember when I made these awesome cookies before. I did something different this time. I used dehydrated blueberries. Look how pretty! And of course, they’re still delicious whether you use dehydrated, fresh or frozen blueberries. If you went berry picking this summer, here’s a great recipe to try.

A delicious soft cookie with a subtle taste of lemon.

YIELD: 18 COOKIES
INGREDIENTS
• 6 Tablespoons salted butter, softened
• 2 ½ ounces cream cheese, softened (use markings on side of package for easy measuring)
• ½ rounded cup granulated sugar
• 1 Egg
• ½ Teaspoon vanilla extract
• ½ Teaspoon lemon extract
• 1 ½ Teaspoons lemon juice
• 1 Teaspoon lemon zest
• ¼ Teaspoon salt
• 1 cup + 1 TBSP all-purpose flour
• ½ cup white chocolate chips
• ½ cup dehydrated, fresh or frozen blueberries (Craisins or raspberries are fantastic too!)

PREPARATION
Use a stoneware baking sheet if you have one. Otherwise, line two baking sheets or a half baking sheet with parchment paper or silicone sheets, and set aside.

Beat cream cheese and butter until fluffy. Add sugar and beat about 2 min.

Add egg, lemon zest, salt, lemon juice, both extracts, and beat well.

Add flour and beat on low speed until just incorporated.

Fold in white chocolate until combined. Add frozen blueberries, which will be partially thawed by now. (NOTE: If you prefer the cookies to be swirled, don’t be so gentle with them. (I wanted them left whole).

Preheat oven now to 350*

Using a medium cookie dough scoop or two tablespoons place cookie dough balls on prepared baking sheets. I left them in a rounded mound because it was near impossible to shape them. They will flatten and take on a cookie shape as they bake. Bake cookies for about 15 minutes or until tops are firm.

Cool in pan for 2 -3 min then place on cooling racks.

blueberry-white-chocolate-cookies

Please remember to Share, Comment, and Like our Posts 🙂

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

WORDPRESS https://chewwannaeat.wordpress.com

Allrecipes http://dish.allrecipes.com/blogs/chewwannaeat/

By Tika for CHEW WANNA EAT? © 2016

BRAN MUFFINS, TIKA’S BEST

Tika's Best Bran Muffins (3)

     I’ve been making these muffins for Bob for years.  They are quick, easy, and healthy.  The best thing about them is they are not the dry, flavorless muffins that you’ll often find.  What are my secret ingredients?  Banana and Molasses!  They add moistness, an additional flavor level, and more nutrients.  The muffins freeze beautifully.  Make a double batch and freeze individually with plastic wrap.  When you want one, Grab it out of the freezer.  By the time you’re dressed or arrived at work, it will be ready to eat.  Or give it a quick zap in the microwave. YIELD:  12 good sized muffins.

 

INGREDIENTS:

½ of a large over-ripe banana

2 ¾ cups bran cereal

1 ¼ cups milk

½ cup sugar

2-3 TBSP molasses

1 large egg

¼ cup Canola or vegetable oil

½ tsp salt

1 TBSP baking powder

1 ¼ cup AP flour

Oatmeal for muffin tops

Optional:  Chopped dates, raisins, finely chopped apple

 

PREPARATION:

In large mixer bowl, mash banana with beater on low speed.  Add cereal, milk, sugar, and molasses.  Let stand for 2 minutes to soften cereal. Add egg and oil, mixing well.

Add sugar, salt and baking powder and mix until combined.  Add flour and mix on low speed, only until everything is combined.  Pour into greased muffin tins, shake oatmeal on top and lightly press into batter.

BAKE 400°F  16-20 min. (depending on size)  Use the toothpick test.

NOTE:  Remember to always store your dates in your freezer so you always have them on hand.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes!  You won’t be sorry.

PINTEREST    https://www.pinterest.com/gailwestover/chew-wanna-eat-main-board/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2016

Tika's Best Bran Muffins (2)

Tika's best bran muffinsTika's Best Bran Muffins (4)

CANDIED PECANS

Candied Pecans

Delightfully sweet and crunchy, these wonderful and super easy pecans feature cinnamon,  brown sugar, and a touch of salt.  They take no time at all to make, and everyone loves them.  Put them in cute little jars and top them with a piece of gingham.  Wrap with a ribbon and you have an instant gift! Or just eat them yourself. 

     For great information on the values of eating nuts, please read this article:  http://www.hudsonpecan.com/15-amazing-benefits-pecans-skin-hair-health/

YIELD: About 6 cups

INGREDIENTS:

¾ cup granulated sugar

¾ cup light brown sugar

4 ½ tsp cinnamon

½ tsp salt

6 cups (about 1 ½ lbs) pecan halves, unsalted

1 egg white

1 tsp vanilla extract

1 ½ tsp water

 

PREPARATION:

  1. Preheat oven to 300 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
  3. In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
  4. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
  5. Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container.

PLEASE remember to follow us for more great recipes. 

PINTEREST    https://www.pinterest.com/gailwestover/chew-wanna-eat-main-board/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2015

Candied Pecans (2)

PEANUT BUTTER HONEY COOKIES

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

    There’s just something soothing and homey about homemade peanut butter cookies.  Is it because your grandmother and mother used to make them?  Is it just because they’re so darn good?  I’m not sure, but whatever the reason – we love ‘em! 

     This simple recipe uses one bowl, one measuring cup and a spatula.  It’s simple enough for your beginner baker to try his or her hand.

INGREDIENTS: Yield 25 cookies

3/4 cup – honey*

1/4 cup – butter or margarine, softened

1 – egg

3/4 cup – peanut butter

1 teaspoon – vanilla extract

1/2 teaspoon – salt

1/2 teaspoon – baking soda

1-1/2 cups AP unbleached flour

¾ cup chocolate chips

PREPARATION:

In mixer bowl, cream honey and butter until light and fluffy. Beat in egg, peanut butter, vanilla, salt, and baking soda. Add flour, mixing until combined. Stir in chocolate chips.

Drop dough, one heaping tablespoon at a time, onto well-greased baking sheet. Bake at 350°F for 12-15 minutes. Remove cookies from sheet and cool on wire rack.

Please remember not to feed honey to children under one- year-old.  Read more:   http://kidshealth.org/parent/infections/bacterial_viral/botulism.html

*I used local raw honey

PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES
PEANUT BUTTER HONEY COOKIES

We LOVE comments!  Please follow us for more great recipes.  Thank you!

PINTEREST    https://www.pinterest.com/source/chewwannaeat.wordpress.com/

FACEBOOK  https://www.facebook.com/CHEWWANNAEAT

WORDPRESS   https://chewwannaeat.wordpress.com

By Tika for CHEW WANNA EAT? © 2015