142
143
Desser ts
Desser ts
Serves: 16
Blondie Ingredients:
1 cup walnuts, divided
1⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
½ cup packed brown sugar
⅓ cup butter, melted
2 eggs
½ teaspoon vanilla extract
1 tablespoon orange extract
2-3 drops orange food coloring
(optional)
Frosting Ingredients:
1 (8-ounce) package cream cheese,
room temperature
4 tablespoons butter, room
temperature
2 cups powdered sugar
2 tablespoon orange extract
1 tablespoon vanilla extract
Orange food coloring (optional)
Blondie Directions:
1. Place ½ cups walnuts in baking
pan and place pan on 3-inch rack.
2. Toast at 350°F for 4 minutes;
remove and set aside.
3. Combine flour, baking powder and
salt in bowl; set aside.
4. In large bowl, cream together butter,
sugar and brown sugar until light
and fluffy.
5. Add eggs to sugar one at a time.
6. Add vanilla and mix well.
7. Gradually add wet ingredients
to dry ingredients and stir until
incorporated.
8. Spray 8x8-inch square baking
pan with non-stick cooking spray
and add batter.
9. Sprinkle untoasted walnuts onto
batter and press in slightly.
10. Place pan on 2-inch rack and
add Extender Ring to base tray.
11. Bake at 350°F for 20 minutes.
12. Bake at 300°F for 15 minutes, or
until toothpick can be inserted
and removed cleanly.
13. Transfer pan to cooling rack and
let blondies cool for 15 minutes
before removing from pan to
cool completely.
Frosting Directions:
1. Beat together cream cheese and
butter in mixing bowl.
2. Gradually stir confectioners’
sugar.
3. Add extract and food coloring
and whip until blended.
4. Frost blondies and sprinkle
toasted walnuts on top.
Tip: Start with two drops of food
coloring as you’re mixing and add
more if desired.
Orange Walnut Blondies
Yield: 36 cookies
3½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream
cheese, softened
2½ cups butter, softened
1½ cups sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon orange liqueur
1 cup confectioners’ sugar
1 cup graham cracker crumbs
2 (20-ounce) cans cherry pie filling
Directions:
1. Combine flour, baking powder
and salt in a bowl; set aside.
2. In separate bowl, beat cream
cheese, butter and sugar for
about 2 minutes, until smooth
and creamy.
3. Add eggs, vanilla, and orange
liqueur to bowl and mix until
incorporated.
4. Gradually mix in confectioners’
sugar until incorporated.
5. Gradually add in dry ingredients
and mix until just combined.
6. Cover dough and refrigerate for
about 30 minutes, until firm.
7. Place Silicone Baking Ring or
parchment paper on 2-inch rack.
8. Place graham cracker crumbs in
wide shallow dish.
9. Roll dough into 1½-inch balls,
then roll balls in graham cracker
crumbs.
10. Place each graham cracker
coated ball on baking ring,
between the holes. Use your
thumb to press indentation into
the center of each ball.
11. Bake at 350°F for 10 minutes.
12. Open dome and place 3
cherries in indentation of each
cookie.
13. Bake at 350°F for 3 minutes,
until cherries are set.
14. Open dome and remove rack and
allow cookies to cool completely.
Tip: Cookies will crisp up after cooling.
Careful not to overbake.
Yield: 24 cookies
1¼ cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon ground cinnamon
⅓ cup coconut oil, softened
⅔ cup packed brown sugar
1 egg
½ cup ground apple
1¼ cups rolled oats
1 tablespoons honey
Directions:
1. In medium bowl, combine flour,
baking soda and cinnamon; set
aside.
2. In large bowl, cream together
coconut oil and sugar; set aside.
3. In separate bowl, mix egg, apple,
oats and honey together until
combine.
4. Add egg mixture to coconut
mixture and mix until combined.
5. Gradually add dry ingredients
to wet ingredients and mix until
combined.
6. Refrigerate dough for 30 minutes,
or until firm before baking.
7. Drop dough by rounded
teaspoonful directly into liner pan.
8. Bake at 350°F for 8-10 minutes or
until lightly browned.
Cherry Cheesecake Cookies
Apple Oatmeal Cookies
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