Recipes Archives - Page 37 of 45

Alida’s Kitchen: Top 11 in 2011

December 29, 2011 ·

As we are nearing the end of 2011, I wanted to take a moment to look back. Almost 7 months since starting Alida’s Kitchen, it has been such an exciting opportunity to share what goes on in our kitchen with you. My hope is to have inspired you to get in the kitchen, to try something new and/or different, to make something special for loved ones or simply to treat yourself. So let’s look back at the 11 most popular recipes from Alida’s Kitchen in 2011!

11. Brown Sugar Brownies

10. Layered Pumpkin Loaf

9. Grilled Peanut Butter Chicken

8. Apple Cheddar Frittata

7. Pumpkin Banana Bread

6. Chocolate Banana Peanut Butter Muffins

5. Peanut Butter Cup Blondies

4. Sweet Onion and Cheddar Cornbread

3. Skinny Pumpkin Pie

2. Chocolate Zucchini Cupcakes

1. Healthy Peanut Butter Balls

Tomorrow I will be sharing with you a list of our favorite recipes from 2011. Some old favorites from the archives, other recipes that have found a way in our regular rotation and more. Check in tomorrow to find out what we love!

Filed Under: Recipes, Uncategorized Tagged With: Uncategorized

Coconut Cranberry Muffins

December 27, 2011 ·

I had been craving something with coconut for some time, and it occurred to me that coconut paired with cranberries would be a lovely combination. Cranberries are so wonderful in the wintertime. They add beautiful, seasonal color, as well as a delightful zing to any dish. Of course, my next thought was…let’s make muffins!

The sweetness of the coconut was the perfect counterbalance to the tangy cranberries. The whole family loved these, especially Adam (though at first, the cranberries were a bit too surprising). Adam asked for coconut cranberry muffins every day for weeks. Quite frankly, an almost 2 year old saying ‘coconut cranberry’ anything is quite possibly the cutest thing ever. As if you didn’t need another reason to make these…they are just plain good!

Coconut Cranberry Muffins
Yields 18 muffins

1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar
1/2 cup sweetened flaked coconut
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/4 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup cranberries, chopped
1/4 cup sweetened flaked coconut, for topping

Preheat oven to 400 degrees. Prepare 18 muffin cups with liners or cooking spray. Set aside.
In a large bowl, stir flours, sugar, coconut, baking powder, baking soda and salt, until combined.
In a medium bowl, whisk together eggs, buttermilk, oil and vanilla.
Add buttermilk mixture to flour, gently folding until combined. Fold in cranberries.
Divide batter evenly among muffin pan. Sprinkle with remaining coconut. Bake for 15-20 minutes, or until toothpick inserted in the center comes out clean.

Adapted from Food.com

Linked to Sweet as Sugar Cookies: Sweets for Saturday #50

Filed Under: bread, breakfast, Recipes Tagged With: baby/toddler, brunch, coconut, cranberry, muffins, snack

Grandma’s Peanut Blossoms

December 23, 2011 ·

Peanut Blossoms are a holiday cookie staple around our house, as well as many others. This popular peanut butter cookie topped with a Hershey’s Kiss is not only delicious, but it is such a cute addition to the cookie plate. There are countless versions of this type of cookie, but today I have a special treat for you. Today I am sharing with you this recipe from my grandma! When she was alive, one of her favorite things to do was to make dozens of types of cookies, bars, candies, cakes, etc. for the holidays. She put such care in the execution of each recipe she made. It was impressive, to say the least. She was always so excited and proud to show us the vast array of goodies she made for us each year. So as I sit here right now, sharing one of my favorite Grandma recipes,…I know she would be excited and proud to share it with you as well.

Happy Holidays!

Grandma’s Peanut Blossoms
Yields 3 dozen cookies

1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) light butter (or regular butter, per the original recipe)
1/3 cup natural peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
granulated sugar, for rolling
36 chocolate Hershey’s Kisses candies, unwrapped

In a small bowl, sift flour, baking and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream together butter and peanut butter until blended.
Gradually add granulated sugar and brown sugar to peanut butter mixture – cream well. Add unbeaten egg and vanilla – beat well.
Blend in dry ingredients gradually (Note: I do this step by hand using a wooden spoon) and mix thoroughly. Chill dough in the refrigerator for at least 2 hours (Note: I typically chill overnight).
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Shape dough into balls using a rounded teaspoonful for each. Roll balls in granulated sugar and place on baking sheet.
Bake for 8 minutes. Remove from oven. Top each cookie with a Hershey’s Kiss candy, pressing down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer until golden brown. Move cookies to wire rack to cool completely.

Filed Under: dessert, Recipes Tagged With: candy, chocolate, christmas, cookie, cookies, entertaining, holiday, peanut butter, snack

Reindeer Snack Mix

December 22, 2011 ·

What happens when you cross peanuts with pretzels and Reese’s peanut butter puffs cereal? This Reindeer Snack Mix, that’s what! Each ingredient on its own is fabulous, of course. When mixed together with some melted white chocolate, you have a snack mix that is really too good for words. Yes folks, I am speechless. Or maybe I am just too busy stuffing my face with more snack mix. 🙂 Either way, I will simply leave you with this. It’s the holidays. You are bound to have guests or to be a guest. Here is a fun and easy little snack that will leave everybody singing your praises this holiday season!

Reindeer Snack Mix

Yields: about 3 quarts

Ingredients

4½ cups Reese's Peanut Butter Puffs
4 cups miniature pretzels
12 ounces lightly salted peanuts
12 ounces white chocolate chips

Instructions

In a large bowl, combine cereal, pretzels and peanuts.
In a microwave, melt the white chocolate chips; stir until smooth.
Pour melted white chocolate over cereal mixture and toss to coat.
Immediately spread onto waxed paper-lined baking sheets. Let stand until set, about 20 minutes. Break into pieces and store in airtight container.

Source: Taste of Home: Cookies and more!

Filed Under: appetizers, kid-friendly, Recipes Tagged With: christmas, entertaining, holiday, peanut, peanut butter, pretzels, snack, white chocolate

Chocolate Mint Crackle Cookies

December 21, 2011 ·

How fun are crackle cookies ~ they are delicious and so festive! The powdered sugar looks like a lovely dusting of snow on top of the cookies, putting me in a holiday frame of mind. Considering we have no snow on the ground, a little winter reminder is very welcome. (We live in Minnesota, it’s winter, where is our snow???) So this year, at least for now, we all can enjoy our snow vicariously through these crackle cookies. I could definitely get used to the powdered sugar variety of snow…especially on top of chocolate cookies. Even better…on top of mint chocolate cookies. These Chocolate Mint Crackle Cookies are perfectly chewy without being cakey. They are chocolate with a hint of mint. They are classic holidays cookies at their finest. This winter is looking better already!

Chocolate Mint Crackle Cookies

Yields: 24 cookies

Ingredients

2 ounces bittersweet chocolate, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup unsweetened Dutch-process cocoa powder
1 cup granulated sugar
2 large eggs
¼ cup (1/2 stick) light butter, melted
¾ teaspoon pure mint extract
½ cup confectioners' sugar

Instructions

Melt chocolate in a heat-proof bowl over a pot of simmering water (or using a double boiler), stirring frequently.
In a small bowl, mix together flour, baking powder, and cocoa.
In a medium bowl, whisk together sugar, eggs and butter. Gradually whisk in melted chocolate and mint extract, until smooth. Fold in flour mixture until combined. Refrigerate until firm, at least 3 hours to overnight.
Preheat oven to 325 degrees. Roll tablespoons of dough into balls, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake for about 15 minutes, or until slightly firm in center.
Let cool slightly on cookie sheets for 5 minutes and then transfer cookies to wire racks to cool completely.

Source: Martha Stewart Living, December, 2011

Filed Under: dessert, Recipes Tagged With: chocolate, christmas, cookie, cookies, crackle, crinkle, entertaining, holiday, martha stewart, mint

Pretzel Kiss Candies

December 19, 2011 ·

Pretzel Kiss Candies are the ultimate salty sweet treat made using only three ingredients. Colors can be customized for holidays and events, making these a go-to for any party! Make a lot, because they disappear quickly!!

Pretzel Kiss Candies | alidaskitchen.com

Pretzel Kiss Candies are a fun and easy treat for the holidays. These candies have been circulating around the web for some time now, and with good reason. They are easy and SO good! You have the salty-sweet thing going on, plus they are a cute addition to your holiday treat plate. Use your favorite M&Ms for the topper, choosing whatever goes with your celebration. The white chocolate Hershey’s Hugs tend to melt faster and smoother than their milk chocolate counterparts, but they are both equally delicious.

Simple to make, Pretzel Kiss Candies are perfect for a last minute get together, or simply because they mood strikes you. Whatever the reason, Pretzel Kiss Candies are a must-make for the holidays!

More easy pretzel treats:

Pretzel Kiss Candies

Yields: varies

Ingredients

Square waffle-shaped pretzels
Hershey's Hugs or Kisses
M&Ms candy, any variety

Instructions

Preheat oven to 170 degrees. Line a cookie sheet with parchment paper. Set aside.
Set pretzels on lined cookie sheet. Place an unwrapped Hershey's Hug or Kiss on top of pretzel.
Bake oven for 4-6 minutes until softened (note: Hugs will soften quicker than Kisses). Remove from oven and press an M&M candy into the center of each Hug/Kiss.
Allow to cool for 10 minutes and then place in refrigerator to harden for 15 minutes to overnight.

Filed Under: dessert, Favorites, kid-friendly, Recipes Tagged With: candy, chocolate, christmas, easy, entertaining, holiday, pretzels, quick, white chocolate

Coconut Chocolate Bars

December 16, 2011 ·

These bars are three layers of coconut, chocolate and brown sugar bliss! While the layering may make them seem involved, these bars could not be any quicker or easier to make. First you start with a brown sugar crust – bake for 10 minutes. Then sprinkle the chocolate over the crust, put back in the oven for a minute to soften the chocolate, and spread evenly. Last you make the coconut topping, spread over the chocolate layer, and bake again (be careful not to over bake). The result is an elegant and delicious bar cookie that is sure to delight and impress!

Coconut Chocolate Bars

Yields: 36 bars

Ingredients

1½ cup all-purpose flour
½ cup brown sugar, packed
½ cup (1 stick) light butter, cut into chunks
¼ teaspoon salt
1 cup semi-sweet chocolate chips
2 eggs
1 cup brown sugar, packed
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1½ cup sweetened flaked coconut

Instructions

Preheat oven to 375 degrees. Spray a 13x9x2-inch baking pan with cooking spray. Set aside.
In a large bowl, combine flour, brown sugar, butter and salt until crumbly. (While messy, I found using fingers works best). Pat into baking pan and bake for 10 minutes.
Sprinkle chocolate pieces over crust and put back in oven for about 1 minute to soften chocolate. Spread chocolate evenly over crust.
In a medium bowl, beat eggs until thick and lemon colored. Beat in sugar and vanilla. Combine flour, baking powder and salt and fold into sugar mixture. Fold in coconut. Spread evenly over chocolate layer. Bake 15-20 minutes (be careful not to over bake). Cool in pan and cut into 3x1-inch bars.

Source: back of C & H brown sugar bag

Filed Under: dessert, Recipes Tagged With: bars, brown sugar, chocolate, coconut, cookies, holiday

Mint Cookies ‘n Cream Brownies

December 14, 2011 ·

Chocolate and mint are a classic combination this time of year, and fortunately these brownies couldn’t be any easier to make. Besides how could you not love chunks of cookies in a brownie! The cookies I used for these brownies were Trader Joe’s Candy Cane Joe Joe’s (which are amazing, by the way). I assume mint Oreo’s, or whatever your favorite brand, would work just great. The cookies make these brownies so dangerously delicious, they will be a welcome addition to any holiday treat plate!

Mint Cookies ‘n Cream Brownies

Yields: 36 brownies

Ingredients

BROWNIE:
½ cup light butter, softened
1 cup granulated sugar
4 eggs
1½ cups chocolate syrup
1 cup all-purpose flour
12 mint cream-filled chocolate sandwich cookies, quartered
Cooking spray
MINT CREAM:
½ cup light butter, softened
2 cups powdered sugar
2 teaspoons skim milk
½ teaspoon mint extract
3 mint cream-filled chocolate sandwich cookies, well-crushed
additional chopped cookies for topping, as desired

Instructions

Preheat oven to 350 degrees. Spray 13x9-inch baking pan with cooking spray. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup until well blended.
Fold in flour, mixing just until blended. Fold in chopped cookies.
Pour mixture into prepared baking pan. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.
Once cooled, frost with Mint Cream (recipe below) and cut into squares.
In a medium bowl, cream butter and powdered sugar until light and fluffy. Add mint extract and then gradually add milk, beating until desired consistency is achieved. Mix in crushed cookies.
Spread over cooled brownies and top with additional chopped cookies, as desired.

Adapted from Taste of Home

Filed Under: dessert, Recipes Tagged With: bars, brownies, candy cane, chocolate, cookies, cookies 'n cream, frosting, holiday, joe joe's, mint, trader joe's

Banana Graham Muffins

December 12, 2011 ·

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go. With this lastest muffin creation, I wanted to make something that Adam would love as well. It definitely did not take me long to come up with this one. It is no secret that toddlers love bananas and toddlers love graham crackers. So why not put the two together in a muffin to create the ultimate toddler treat!

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well. These muffins definitely did not disappoint! The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe. In fact, they ended up being a nice combination of the two flavors. They were not overly graham cracker-y but also not like banana bread. I added some cinnamon, which ended up very subtle in this recipe. That amount could be doubled if you’re looking for something cinnamony to go with your banana and graham.

So did Adam love them? He sure did! In fact, we all did, and I hope you do too!

Banana Graham Muffins

Yields: 12 muffins

Ingredients

1 cup crushed graham crackers
1 cup all purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup granulated sugar
3 medium overripe bananas, mashed (about 1 cup)
¼ cup buttermilk
1 egg, lightly beaten
¼ cup canola oil
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Line standard muffin tin with paper liners (or spray with cooking spray. Set aside.
In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar.
In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
Divide batter evenly among muffin cups. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage

Filed Under: bread, breakfast, kid-friendly, Recipes Tagged With: baby/toddler, banana, brunch, cinnamon, easy, graham, graham cracker, muffins, quick, snack

White Chocolate Coconut Cranberry Cookies

December 5, 2011 ·

Well hello there. Look up, and please update your bookmarks! That’s right. Alida’s Kitchen has a new web address. I dropped the ‘blogspot’ from the URL, so it is now www.alidaskitchen.com. I purchased this domain many months ago and was waiting for the right time to pull the trigger. Since my physical kitchen has a new address (we moved!), it seems like a fitting time to make the switch. I will do whatever I can to make sure this transition is seamless, and as always I welcome your comments and feedback.

So enough about that, let’s get on with today’s recipe – White Chocolate Coconut Cranberry Cookies.

Who doesn’t love the classic pairing of white chocolate and cranberry. The sweetness of the white chocolate against the tartness of the cranberries is just delicious. The coconut adds a little something extra special, and the oats give the cookies a chewy texture. All together, we have a tasty combination that is a fun and festive addition to your cookie plates this holiday season!

White Chocolate Coconut Cranberry Cookies
Yields approximately 36 cookies

2 cups all-purpose flour
1/2 teaspoon salt (optional)
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vanilla extract
3 tablespoons skim milk
2 large eggs
1/2 pound (2 sticks) light butter, room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
3 cups old-fashioned oats
1 1/2 cups dried cranberries
1/2 cup sweetned flaked coconut
1 cup white chocolate chips

In a medium bowl, whisk together the flour, salt, cinnamon, baking powder and baking soda. Set aside
In a small bowl, whisk together the vanilla, milk and eggs. Set aside.
Using a hand mixer or a stand mixer, in a separate bowl, on medium speed, beat butter and both sugar until light and fluffy. Reduce speed to low and add in milk mixture – beat well. Add the flour mixture and beat until just combined.
Stir in the oats, cranberries, coconut and white chocolate chips.
Place dough in refrigerator until firm (at least 2 hours to overnight).
Preheat oven to 350 degrees. Line baking sheets with parchment paper, and set aside.
Shape 2 tablespoons of dough into a ball and place on parchment-lined baking sheet. Repeat with remaining dough, placing 3 inches apart. Press with the bottom of a glass (covered with parchment or waxed paper) to flatten dough.
Bake until golden but still soft in the middle, 15-18 minutes. Remove from oven and move to a wire rack to cool completely.