"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, July 25, 2014

Praline Cookies

Oh my gosh..  I am crazy for Praline anything..up to and including ice cream... these cookies should be named "Death by Praline"...

2 dozen cookies


3/4 cup butter, room temperature
1 cup, packed Imperial Sugar Light Brown Sugar
1 egg
2 teaspoons vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour*

Praline Frosting
4 tablespoons butter
1 cup Imperial Sugar Light Brown Sugar
1/4 cup heavy cream
1 cup Imperial Sugar Confectioners Powdered Sugar
1/2 cup chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


Preheat oven to 350°.
Line a baking sheet with parchment paper or a silicone liner and set aside.
In bowl of stand mixer cream butter and brown sugar together until light and fluffy, about 2 minutes.
Add in egg and vanilla and mix until smooth, scraping the sides, as necessary.
Mix in baking soda and salt until combined.
Stir in flour until evenly incorporated.
Drop heaping tablespoon sized portions of dough onto lined baking sheet and bake for 8-10 minutes until edges begin to golden.
Transfer to a wire rack to cool.

Praline Frosting:
In a medium saucepan combine butter, cream, brown sugar and salt over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for one minute and then remove from heat.
Immediately add vanilla and powdered sugar, stirring until smooth. Finally, stir in nuts.
Allow mixture to sit for 5 minutes and then spread on top of the cookies.


Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.

Thursday, July 24, 2014

Pineapple Lemonade

I just found this recipe... Next week I will be getting fresh peaches from the boot heel of Missouri. I can't wait to try this with peaches!

Pineapple Lemonade from HyVee

Photo is from the HyVee Seasons site.

Serves 2 (about 2 cups each).
Source: Hy-Vee Seasons Back to School 2014.

All you need:
1/3 c. Hy-Vee sugar
1/3 c. water
1 1/2 c. cold water
2 large lemons, juiced
1/2 tsp grated fresh ginger
2 c. fresh pineapple chunks
Crushed ice
12 fresh mint leaves
All you do:
For lemonade simple syrup, in a small saucepan combine sugar and 1/3 cup water. Cook and stir over medium-high heat until sugar is just dissolved. Remove from heat. Cool slightly.
Stir in 1-1/2 cups cold water, lemon juice and ginger. Add pineapple chunks. Cover and chill at least 2 hours.
Just before serving, fill glasses half-full with crushed ice and mint leaves. Using a wooden spoon, gently bruise mint to release flavor.
Add pineapple mixture to a blender. Cover and blend until smooth. Pour into ice-filled glasses; stir to combine.
For an adults-only version: Add 1 ounce of rum to each drink.