Strawberry Cookies

Megan recently hosted a family party for her birthday at her new condo. In addition to the Cannoli Cake that I made for the party, I also made these strawberry cookies. Meg likes strawberries, and I wanted to try a new cookie. This recipe results in delicious cookies and would be good with other fruits, such as raspberries.

This recipe makes delicious and soft cookies. Instead of butter, the cookies use olive oil. And, a little lemon juice is added to the dough. But most importantly, I liked that this recipe uses actual strawberries, not artificial flavoring. Because it was not strawberry season, I used frozen strawberries that worked just fine. I recommend chopping the strawberries into a size similar to chocolate chips. Then reserve some nice pieces to be pushed into the top of each cookie before baking.

Strawberry Cookies 

• 2 eggs
• 3 Tbsp. lemon juice
• 1 cup olive oil
• 1 tsp. vanilla
• 1 1/3 cup sugar
• 3 1/2 cup flour
• 3 tsp. baking powder
• 2 cups chopped strawberries
• powdered sugar for dusting

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl, whisk together eggs, juice, oil, vanilla, and sugar. Add flour and baking powder until combined. Gently mix in most of the chopped strawberries, reserving some for pressing into cookies. Form dough into a ball and drop onto cookie sheet. Press a strawberry piece or two into each cookie. Bake for 13-15 minutes. Allow to cool. Sprinkle with powdered sugar. Enjoy!

Cannoli Cake

Cannoli Cake is a special cake version of the popular Italian Cannoli. My family most often gets the cake from Vesuvio Bakery in North Riverside. You can't go wrong with anything from Vesuvio, but this year, for Meg's Birthday, I thought I would try making a Cannoli Cake.

Cannoli Cake is usually done as a layer cake. You could do a pan cake and just use the cannoli filling as a frosting. But a layer cake is special, so I made 3 cake layers for this cake. I used a box yellow cake mix or easily make your own yellow cake. The cannoli filling is what makes this cake. If you plan to use the cannoli filling as a frosting, instead of whipped cream frosting, you might want to preserve some of the filling without chocolate chips for the outer frosting. The recipe makes enough cannoli filling to fill a two-layer cake and frost the cake.

When I made this cake, I tried to make fresh whipped cream frosting. But, I did not leave myself enough time and the frosting was not stiffening enough, so I had to resort to using frozen whipped topping, which worked just fine.

Cannoli Cake 

• Yellow Cake mix or make your own
• 15 ounces ricotta, drained overnight
• 16 ounces mascarpone cheese
• 3 cups powdered sugar
• 1 tsp. vanilla
• 1/2 tsp. lemon juice
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 10 ounces mini chocolate chips
• Whipped cream frosting

The day before making the cake, drain the ricotta overnight in the refrigerator using cheesecloth lining a strainer. Bake the cake using the type of pan. I used 3 eight inch round pans. 

While the cake cools, prepare the cannoli filling. Blend the ricotta and mascarpone cheese in a bowl with an electric blender until well combined. Beat in the powdered sugar, vanilla, lemon juice, cinnamon, and salt. Fold in chips.

Assemble the cake by spreading the filling between the cake layers. Frost the cake with the whipped cream frosting. Enjoy!

Layer Bars

This recipe is a classic recipe that is also known as Seven Layer Magic Bars. The recipe is super easy and requires no mixing. Instead, the seven ingredients are layered into a pan before baking. This recipe could not be easier. And the resulting bars are so delicious.

When I made this recipe, I used the classic ingredients, but the flavors could easily be changed. You could use any type of cookie crumb instead of graham cracker crumbs. You could use different flavor chips. You could leave out the coconut or nuts, if you prefer. You could even add dried fruit. But the sweetened condensed milk is the magic ingredient that should not be changed because it makes the bars come together. You can use any type of chopped nuts; I used slivered almonds because I had them on hand.

Layer Bars 

• 1/2 cup melted butter
• 1 cup crushed graham cracker crumbs
• 1 cup coconut flakes
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped nuts
• 1 can (14-15 ounces) sweetened condensed milk

Pour butter into 9x13x2 pan. Sprinkle a layer of crumbs over the butter. Then, sprinkle the coconut, chocolate chips, butterscotch chips, and nuts. Pour milk over all and spread evenly. Bake at 350 for 30 minutes. Allow to cool before cutting. Enjoy!

Eggnog

Eggnog is a Christmas and New Year's Eve classic. Mom often bought eggnog around Christmas each year. I always loved its rich creamy taste. Then, as an adult, I found that adding eggnog to coffee is an excellent treat. I had been wary of making eggnog because many recipes do not cook the eggs, so I have relied on store-bought eggnog. This year, I did some internet searching to create a recipe using cooked eggs. This recipe makes a delicious and thick eggnog that is better than store-bought eggnog.

The name eggnog likely relates to Old English origins of either a wooden cup that it had been served in or the strong alcohol used. Because I got hooked on eggnog as a kid, I never really had a taste for adding rum, whiskey, or brandy to the eggnog. But this eggnog could easily be mixed with whatever alcohol you might like. But, I do like a Tom and Jerry, an eggnog-related drink served at Miller's Pub only in December.

Eggnog 

• 2 cups milk
• 1 tsp. vanilla
• 2 eggs plus one egg yolk
• 1/3 cup sugar
• 1 tsp. cornstarch
• grated nutmeg, to taste

Heat 1 1/2 cup milk and vanilla in saucepan; simmer over medium low heat. In a bowl, whisk eggs, egg yolk, sugar, and cornstarch until light yellow. Gradually pour warm milk over egg mixture, whisking constantly. Then pour mixture back into pan. Heat on low and stir constantly with a wooden spoon until eggnog thickens, about 7 to 10 minute. Remove from heat and stir in 1/2 cup milk. Garnish with nutmeg. Serve warm or cold. Enjoy!

Butterscotch Cookies

Mom's recipe box has many cookie recipes. So each year at Christmas, I look for an interesting recipe. This year, I found two different index cards with this same recipe, so I thought that it must be good. I was not disappointed. These cookies are delicious. Butterscotch is created using butter and brown sugar. The addition of cinnamon to these cookies make them a great Christmas cookie.

The recipe calls for adding chopped walnuts. I left the nuts out, but I am sure the nuts would be good in the cookies. The dough requires refrigeration, so plan ahead. Once the dough is formed into logs, the dough could be stored in a sealed container in the refrigerator for at least a few days.

Butterscotch Cookies 

• 1 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 cup sugar
• 3 eggs
• 5  cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• optional: 1 cup walnuts

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add flour, salt, baking soda, and cinnamon. Beat until blended. Stir in nuts, if desired. Chill for an hour or two until dough can be handled. Form dough into 2 to 4 logs of the desired diameter for the cookie. Wrap each log in wax paper. Refrigerate for several hours. Slice the logs about a quarter inch thick. Place each cookie on an ungreased cookie sheet. Bake at 350 for 12 to 15 minutes, until delicately browned. Allow to cool. Enjoy!

Hot Chocolate Cookies

In December 2020, Rich and Christen made an assortment of Christmas cookies and delivered them because the pandemic prevented a family get together. One of the cookies was a hot chocolate cookie, which was delicious. This recipe recreates those cookies. I highly recommend these very chewy and chocolaty cookies.

When I made these cookies, I used milk chocolate chips, but any type of chip could be used. I used mini marshmallows, but next time, I will cut up the marshmallows to make them smaller and only add them to the top of the cookies after baking. Basic hot chocolate mix is made of sugar, cocoa powder, and powdered milk. You could easily create your own mix or change up the flavor for an interesting addition to these cookies.

Hot Chocolate Cookies

• 1 cup butter, softened
• 3/4 cup sugar
• 2/3 cup packed brown sugar
• 1 tsp. vanilla
• 2 eggs
• 2 1/4 cup flour
• 2/3 cup cocoa
• 4 packets of hot chocolate mix
• 1 tsp. salt
• 1 1/2 cups chocolate chips
• 1 cup mini marshmallows, cut up

Combine the butter, sugars, and vanilla. Beat until fluffy. Add the eggs. Mix in the flour, cocoa, hot cocoa, and salt. Blend in the chocolate chips. Scope tablespoons of dough onto a parchment paper lined cookie sheet. Bake at 350 for 10-12 minutes. Just after removing the cookies from the oven, press marshmallows into the cookies. Allow to cool. Enjoy!

Candy Pretzel Rings

These candies are popular to make at Christmastime. When I found a bag of ring pretzels at Aldi, I thought I would give them a try this year to add to the Christmas cookie mix. These candies could be made any time of the year, especially because they are so easy to make.

When I made these, I used milk chocolate kisses, candy cane kisses, and Rolos. But other types of chocolate candies, such as mini peanut butter cups, could be used. I only used M&Ms, but various nuts or Reese's pieces could be used to top the treats.

Candy Pretzel Rings 

• pretzel rings or small twists
• chocolate candies, such as kisses
• M&Ms or other toppings

Preheat the oven to 250. Line cookie sheets with parchment paper. Lay down the pretzels in a single layer. Place a kiss or other candy into each pretzel. Place the pan in the oven for two to three minutes. Remove from the oven and place an M&M or two into each piece and slightly push down the chocolate. Allow to cool in place for at least 45 minutes. Enjoy!