MOLASSES SNAPS ~ BLOG 365.10

I found this recipe in one of the old antique recipe boxes I’ve collected. They had labeled it Molasses Cookies, but after I made them changing the name to “SNAPS” worked better because they were so crispy. I added extra ginger and cloves to make them spicier. When these are baking all you can think of is gingerbread houses and smile.

MOLASSES SNAPS
3/4 cup Crisco
1 cup extra fine sugar
1 LARGE egg
2 cups flour
2 1/2-3 teaspoons QUALITY cinnamon

1 tablespoon ground ginger
1 1/2-2 teaspoons ground cloves
1 1/2 teaspoons baking soda
2 teaspoons warm water
1/3 cup molasses
2-3 teaspoons FRESH grated ginger
3/4 cup sanding sugar

  • Cream together the Crisco and sugar until fluffy.
  • Add egg, scraping down bowl and blending well.
  • Sift together the flour, cinnamon, ginger and ground cloves in a separate bowl.
  • Set aside.
  • Dissolve baking soda in warm water.
  • Add baking soda mixture to shortening mixture, blending well.
  • Alternately add the flour mixture, molasses and FRESH grated ginger.
  • Cover with saran and chill 2 hours.
  • Preheat oven to 350°.
  • Add small shallow bowl
  • Roll 1 tablespoon at a time into balls.
  • Roll each balls in the sanding sugar and place on greased baking sheets 2 inches apart.
  • Bake 8-10 minutes until dry around edges.
  • Let cool on baking sheet until set before transferring to cooling rack.
  • Store in airtight container at room temperature – which makes them a GREAT cookie jar cookie.

NOTE: Be sure to roll into tight balls of dough. They will cook perfectly round and look professionally done 😀

OAT NUT CARAMEL BARS aka CARMELITAS

OAT NUT CARAMEL BARS aka CARMELITAS adapted from Donuts 2 Crumpets

OMG these are the BEST cookie bars EVER! It has layers of buttery oats, rich chocolate and creamy caramel which make them a SUPER delicious gooey treat.

Prep Time 25 mins Cook Time 25 mins Total Time 50 mins

2 (11 ounce) bags Kraft caramel bits
1 cup heavy whipping cream
2 cups quick cooking oats
2 cups packed brown sugar
2 cups flour
1 teaspoon baking soda
1 1/2 cups (3 sticks) butter, melted
2 cups semi-sweet chocolate chips
1/2 cup FINELY chopped walnuts

  • Preheat oven to 350°.
  • Melt the caramel bits and whipping cream together in a large saucepan over medium heat until smooth. Set aside.
  • In a large bowl mix the oats, brown sugar, flour and baking soda until combined well.
  • Stir in the meted butter until you have a crumbly mixture.
  • Put half the oat mixture in a greased 9×13 pan.
  • Bake 10 minutes.
  • Sprinkle the chocolate chips and walnuts over the baked base.
  • Drizzle the caramel over the chocolate chips (they will be swimming in it.)
  • Crumble up the remaining oat mixture into small chunks and gently cover the caramel in as even a layer as possible.
  • Bake 15 minutes more.
  • Let cool at least 4 hours!

NOTES:

  • Let cool for at least 4 hours on a wire rack, but the longer the better, over night is best. Eating it any earlier results in a gooey mess, not bars!
  • At holiday time I use disposable pans that can be easily cut away from the cooled bars for quicker assembly of dessert plates.

When I cut off the edges I mush all the leftovers together and roll it into balls that I then coat with chocolate for a little extra treat.

PEANUT BUTTER BALLS

PEANUT BUTTER BALLS
1 cup JIF creamy peanut butter
6 tablespoons butter, softened
2 cups powdered sugar
2 cups semi-sweet chocolate chips* see note
1 tablespoon coconut oil (optional)
Sprinkles (optional)

  • Cream together the butter and peanut butter.
  • Add powdered sugar, beating until fully combined.
  • Refrigerate mixture 15-20 minutes to firm up.
  • Roll mixture into 1 inch balls and place on baking sheet.
  • Cover and return to fridge or even the freezer for 15-20 minutes.
  • Melt together the chocolate chips and coconut oil until smooth.
  • Coat each peanut butter ball in the chocolate and place on wax paper to harden.
  • If using sprinkles, be sure to add them while the chocolate is wet enough for them to stick.
  • Keep refrigerated.

NOTE: IF available, almond bark is a much simpler way to coat these. You also do NOT need the coconut oil if using the almond bark.

CRANBERRY VODKA

Some of the best recipes of the Christmas season are those that double as gifts, like this homemade cranberry infused vodka.

CRANBERRY VODKA

1 cup FRESH cranberries
1 cup sugar
1/4 cup pineapple juice
1 large strip of orange peel
2 cups QUALITY vodka (Absolut is best)

  • Place the cranberries, sugar and pineapple juice in a medium saucepan over medium high heat until the sugar is dissolved, the cranberries pop and the pineapple juice is absorbed. 
  • Remove from the heat and allow to cool. 
  • Transfer the mixture into a large mason jar.
  • Place the orange peel in the mason jar, and pour the vodka over top.
  • Screw the lid on tightly and set the jar on a counter at room temperature for at least 3 days, and up to a month.
  • Shake once a day.
  • Strain into a decorative bottle, tie with festive ribbon and gift with a cocktail recipe in which to use it.

SNICKERS BROWNIES

SNICKERS BAR BROWNIES

A YUMMY and SUPER DELICIOUS fudgy brownie base with a layer of caramel, nougat and peanuts throughout that tastes exactly like a Classic Snickers Bar.

1 Box Supreme Triple Chunk Brownie Mix, or flavor of choice
1 – 11 ounce bag Kraft caramel balls
2/3 cup + 2 tablespoons evaporated milk
1-1/4 cup sugar
1 cup cashews, chopped
1/3 cup + 1/4 cup unsalted butter
1 – 7 ounce jar marshmallow creme
1/4 cup c
reamy Peanut Butter
1 – 16 ounce package milk chocolate chips
1/4 cup heavy cream
4 classic Snickers bars, chopped into small chunks

  • Preheat oven to 350°.
  • Prepare the brownie mix as per the package instructions.
  • Bake the brownies 20 minutes, then remove to COMPLETELY cool.
  • Add caramels and 2 tablespoons of the evaporated milk to a small bowl.
  • Microwave on medium heat, stirring every 20 seconds until the caramels have completely melted.
  • Pour this mixture over the top of the cooked brownies and spread evenly.
  • Sprinkle nuts evenly over the caramel layer then put into the freezer while you move onto the next part.
  • Add the sugar, remaining evaporated milk and 1/3 cup butter to a small pan over medium-high heat until it starts to bubble around the outer edge. You want to reach a “soft crack stage”. Turn off the heat as soon as you see a rolling boil.
  • Stir in the peanut butter and the marshmallow creme until smooth.
  • Pour this nougat mixture over the top of the caramel peanut layer and place back in the freezer.
  • Sprinkle the chopped Snickers chunks on top of the caramel peanut layer.
  • In a medium mixing bowl add the chocolate chips, remaining butter and heavy cream. Microwave on medium setting for 20 second intervals until totally melted.
  • Pour over the nougat/snicker bits layer.
  • Add back to the freezer for another 10 minutes, just enough to set the chocolate layer.
  • Cut into squares and serve.

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

CHOCOLATE COVERED CHERRY BROWNIE BOMBS yields 24

1 box of brownie mix and the ingredients it takes to make them or a batch of homemade
3/4 cup chocolate frosting
15 ounces almond bark
1 jar maraschino cherries (see note)

  • Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs.
  • Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting – you want a similar consistency to cake pops. You may need to add a little more, but you want to start out on the low side and add more as needed. You want a consistency that stays together easily, but isn’t too sticky to roll into balls.
  • Use about 1 1/2 of brownie frosting mixture and roll it into a ball, but then make a hole in the middle.
  • Add one cherry into the center and fold the brownie ball in over the cherry making sure to seal the cherry in.
 Place on a parchment lined baking sheet.
  • Once you have all your bombs made, pop them in the freezer for about 20 minutes.
  • Melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.

  • Remove the bombs from the freezer but keep them in the refrigerator.
  • Working with one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.

  • Place it on wax paper and wait for it to dry completely.
  • If you want to add sprinkles do so IMMEDIATELY as the almond bark will dry quickly.

STRAWBERRY COBBLER BARS – SQUARES

STRAWBERRY COBBLER BARS – SQUARES 18-20 pieces adapted from REE

FILLING
3 cups chopped FRESH strawberries
1/4 cup sugar 
1 tablespoon cornstarch 
1 SMALL lime, zested and juiced
1 tablespoon Malibu rum

  • Preheat the oven to 375°.
  • Add the strawberries, sugar, cornstarch, rum, lime zest and lime juice to a mixing bowl.
  • Toss to combine and set aside.

CRUST & CRUMBLE
2 1/2 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) salted butter, cubed and chilled, plus more for the pan
1 cup PACKED brown sugar 
1 tablespoon baking powder 
1/2 cup heavy cream 
1/2 cup FINELY chopped walnuts (optional)
2 tablespoons turbinado sugar 

  • In a food processor, combine the flour, butter, brown sugar and baking powder.
  • Pulse until a loose crumb forms; continue to pulse as you add the cream.
  • Grease a 9-X13 baking dish with butter.
  • Spread two-thirds of the flour mixture onto the prepared pan and press flat.
  • Top with the strawberry mixture, spreading it into an even layer.
  • Sprinkle the remaining flour mixture by dollops, followed by the turbinado sugar.
  • Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes.
  • Remove and allow to cool before icing.

ICING
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh lime juice 

  • Whisk together the powdered sugar and lime juice until smooth.
  • Cut the cobbler into small squares and drizzle with the icing.
  • Add to a platter and serve.

NOTE: Other flavor do work like cherries, peaches, blueberries and even raisins elieve it or not, but strawberry is the best we’ve tried. If using blueberries be sure to use the small WILD ones. If trying the raisins, substitute 1/2 cup of the fruit for figs and/or chopped walnuts.

FRUIT CRUMBLE BARS

FRUIT CRUMBLE BARS adapted from Mary Berg

Yield: 9 + servings

These are a quick and easy recipe for crumb bars made with a buttery coconut crumble topping and sweet fruit filling. It’s a perfect!

2 cups (270 grams) flour
1/2 cup (60 grams) rolled (old fashioned) oats
1/4 cup (25 grams) unsweetened desiccated coconut
1/2 cup (100 grams) packed brown sugar
3/4 teaspoon (3 grams) kosher salt
1/2 cup (250 milliliters) coconut oil, melted
1/4 cup butter, melted
1 1/2 teaspoons (2 1/2 milliliters) PURE vanilla extract
1 cup (370 grams) cherry jam or flavor of choice – see note

  • Preheat to 350°.
  • Adjust oven rack to the lower third of the oven.
  • Lightly grease a 9 inch square baking pan with nonstick cooking spray.
  • Line the bottom and sides with parchment paper.
  • Mix together the flour, oats, coconut, brown sugar and salt to combine.
  • Pour the melted coconut oil, melted butter, and vanilla extract over the oat mixture, mixing with a hand mixer JUST until combined.
  • Press two thirds of the dough into the bottom of your prepared baking pan.
  • Spread an even layer of jam over the oat layer.
  • Squeeze and crumble the remaining dough EVENLY into small crumble pieces over top the jam.
  • Bake 30-35 minutes until golden brown and the jam is bubbling.
  • Allow the bars to cool COMPLETELY before lifting out of the pan and cutting into squares.

NOTE:

  • Strawberry, apricot, peach, , blueberry, blackberry, raspberry or even apricot pineapple preserves all work really well.
  • You can also substitute cherry pie filling in a pinch. If you do, try to get more fruit and less glaze.

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL BARS

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL BARS
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 1/4 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter

  • Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
  • In a medium saucepan, combine the butter, brown sugar and vanilla extract over low heat until the butter has melted and the sugar has completely dissolved.
  • Add the oats, cinnamon and kosher salt, cooking and stirring constantly for 4-5 minutes.
  • Pour half of the oat mixture into the prepared baking dish.
  • Spread out the mixture evenly, pressing down.
  • In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 30 seconds, stirring in between each increment, until melted and fully combined.
  • Pour MOST of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling.
  • Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
  • Refrigerate AT LEAST 4 hours, but preferably overnight until set.

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

3/4 cup canned plain unseasoned black beans, rinsed and drained
2/3 cup applesauce
3 ounces unsweetened chocolate, FINELY chopped
1/2 cup sugar
1/4 cup QUALITY cocoa powder
1 LARGE egg
2 teaspoon PURE vanilla
1/2 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon FINE sea salt
Powdered sugar, garnish (optional)

  • Preheat oven to 350°.
  • Line an 8 inch baking dish with foil, leaving enough hanging over the edge to be used as handles.
  • Spray foil with non-stick cooking spray.
  • Combine beans, applesauce and chopped chocolate in food processor and process until smooth.
  • Add sugar, cocoa powder, egg and vanilla. Process again until well combined.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Add flour mixture to bean mixture processing JUST until combined.
  • Spread batter into prepared pan.
  • Bake 20 minutes or until center is firm and edges are puffy.
  • Cool completely in pan on a wire rack.
  • Lift by foil and cut into squares.
  • Garnish with powdered sugar.

CHERRY CRUMBLE BARS

CHERRY CRUMBLE BARS

BARS
1 1/2 cups butter, softened
3 cup granulated sugar
1 1/2 teaspoon salt
5 LARGE eggs
1 1/2 teaspoon PURE vanilla extract
1 1/2 teaspoon PURE almond extract
5 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
2 cans (21 ounce) COMSTOCK cherry pie filling (see notes)
1/2 cup brown sugar
1 cup honey nut granola, crushed

  • Preheat oven to 350°.
  • Line a large (12×17) jelly roll pan with aluminum foil. Spray with nonstick spray. Set aside.
  • Cream together butter and sugar, about 1-2 minutes.
  • Add salt, eggs, and vanilla and almond flavorings and continue stirring until fully incorporated.
  • Add flour and baking powder and mix until just combined. Reserve 1 3/4 cup of dough.
  • Spread and gently press half the dough into the prepared baking pan.
  • Top with cherry pie filling.
  • To the remaining 1 3/4 cups batter add in the brown sugar and granola pieces.
  • Drop remaining batter in small pieces over the cherry filling.

  • Place pan in the oven and bake for 50-60 minutes or until golden brown.Turn pan halfway.
  • Remove from the oven and place pan on a wire rack to cool completely.
  • Cool completely before glazing.

GLAZE
1 cup powdered sugar
3 tablespoons milk

  • 

Whisk together confectioners’ sugar and milk until smooth and drizzle over the bars.
  • Cut into squares and serve.

NOTES:

  • This recipe works well with apple, lemon and peach also as well as the apple/cherry or apple/blackberry combinations.
  • This can be made in 2 9×13 pans to stretch farther. When I do that I use a 3rd can of pie filling.

BUTTERMILK FUDGE BROWNIE CAKES

BUTTERMILK FUDGE BROWNIE CAKES
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter, cut into pieces
1/2 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk

1 1/2 teaspoons PURE vanilla extract

  • Preheat oven to 350°.
  • Grease 13×9 inch baking pan.
  • In a large bowl sift together the flour, sugar, baking soda and salt.
  • In a 2 quart saucepan combine water, butter and cocoa powder bring it JUST to a boil, stirring constantly. Remove from heat.
  • Add cocoa mixture to flour mixture, beating on medium until thoroughly combined.
  • Add eggs, buttermilk and vanilla, beating 1 minute more. Your batter will be thin and that’s okay.
  • Pour into prepared pan.
  • Bake 25-35 minutes until toothpick comes out clean.
  • Pour warm frosting over brownies, spreading evenly.
  • Cool at least one hour before cutting into bars.

CHOCOLATE BUTTERMILK FROSTING
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk
2 1/4 cups powdered sugar
1/2 teaspoon PURE vanilla extract
1/4 cup chopped roasted walnuts or pecans, optional

  • Combine the ingredients in a medium saucepan.
  • Bring JUST to boiling.
  • Remove from heat.
  • Add powdered sugar and vanilla, beating until smooth.
  • Topped with roasted nut of choice if desired.