Chocolate Filled Cookie

Suzy Bee’s Kitchen

Chocolate Filled Cookie

Preheat oven @ 350 degrees

Prepare baking sheet with parchment paper, set aside.

Ingredients:

1 Cup Softened Butter

1 1/2 Cups Brown Sugar

2 Lg. Eggs

1 tsp. Chocolate Extract

3/4 Cup Cocoa Powder

2 Cups Self Rising Flour

Filling:

8oz. Tub Extra Creamy Cool Whip

8oz. Softened Cream Cheese

3oz. Box Instant Cream Cheese Pudding

1 tsp. Vanilla

Cookie Batter:

In a large mixing bowl cream sugar, butter and extract until fluffy. Add eggs one at a time.

In a medium bowl sift together cocoa powder and flour. Slowly add flour to butter mixture. Mix well.

Place dough in fridge for 1 hour.

Using a cookie scoop, scoop out dough onto prepared baking sheet or roll out dough to 1/2” thickness and use a fluted cookie cutter place on baking sheet

Bake @350 for 8~10 minutes. Let cool on baking sheet for 10 minutes before transferring to cooling rack. Store cookies in airtight container

Filling:

In a large mixing bowl whisk cool whip and cream cheese until well incorporated, gently fold in instant pudding, mixture will start to become thick. Scoop mixture into a Ziploc bag and refrigerate for 30 minutes until set. 

Snip corner of bag and pipe a small amount of mixture onto flat side of cookie, top with right side up. Store sandwich cookies in airtight container in the fridge

I like to make these cookies early Saturday morning. The smell fills my kitchen with awesome goodness. I like my cookie crunchy that is why I roll the dough out. Either way is perfection! If you love chocolate you can eat this cookie filled or just by itself. If I’m feeling adventurous I make mini Ice Cream Sandwiches! Nice summer treat…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appétit ~

©SuzyBeeWolf 2015

Strawberry Peppered Butter & Whipped Lemon Curd

Suzy Bee’s Kitchen

Strawberry Peppered Butter

Ingredients:

1 /2 Cup Butter Softened

6~8 Strawberries, Chopped

1/4 tsp. Black Pepper

Pinch of Sea Salt

1 TBSP. Honey

In a medium mixing bowl gently fold together butter and berries, add seasonings and honey. Scoop out mixture and out into a glass storage container.

Whipped Lemon Curd

Ingredients:

1 Cup Cold Heavy Cream

1/4 Cup Lemon Curd

In a chilled mixing bowl add heavy cream mix until stiff peaks, gently fold in Lemon Curd. Scoop out mixture into a glass container.

Serve with your favorite muffins, waffles, pancakes or toast

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appétit ~

©SuzyBeeWolf 2015

Strawberry Muffins

Suzy Bee’s Kitchen

Strawberry Muffins

Preheat oven @ 425 degrees. Prepare a muffin tin set aside.

Ingredients:

2 Cups Self Rising Flour

1 Cup Brown Sugar

1/2 Cup Buttermilk

1/2 Cup Butter, Melted and Cooled

2 Eggs

1 Capful Vanilla

2 1/4 Cups Strawberries, Chopped

In a large bowl sift self rising flour and brown sugar, set aside. In another mixing bowl whisk eggs, cooled butter, vanilla and buttermilk. Add dry ingredients to butter, egg mixture. The batter will be on the thick side. Scoop out batter with ice cream scoop or 1/4 cup measure into prepared muffin tin.

Bake @ 425 degrees for 15~18 minutes or until pick comes out clean.

Let rest for 7-10 minutes, transfer to cooling rack and serve with Strawberry Pepper Butter or Whipped Lemon Curd.

Serve with your favorite Breakfast Teas

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appétit ~

©SuzyBeeWolf 2015

French Peasant Soup

Suzy Bee’s Kitchen 

French Peasant Soup

Ingredients:

4 oz. Bacon, Cooked and Chopped (optional)

1/2 LB. Ham, Chopped (optional)

1 Can White Beans, Drained

1 1/2 Cups Carrots, Sliced

1 1/2 Cups Zucchini, Sliced

1/2 Cup Sweet Onion, Sliced Thinly

2 Cups Cabbage, Shredded

2 Cups Baby Spinach

2 Cloves Garlic, Minced

1/4 tsp. Turmeric

Black Pepper to Taste

Herbs

Bay Leaf

Put all ingredients into Dutch oven except cabbage and spinach bring to a boil, reduce heat to a simmer and cook for 30 minutes to 1 hour until desired thickness. Add cabbage and spinach in the last 10 minutes of cooking.

Serve with a nice artisan Sourdough Rosemary Bread and Red Wine. This is my end of the week supper. With leftover veggies and meat as the option this makes a wonderful soup for a lazy Sunday…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appétit ~

©SuzyBeeWolf 2015

Chocolate Covered Cherries

Suzy Bee’s Kitchen

Chocolate Covered Cherries

Preheat oven @350 degrees. Mini Muffin Tin

Ingredients:

1~2 Packages of Sugar Cookie Dough

2 Capfuls Vanilla

1/2 Dark Cocoa Powder

1 Package Dried Cherries

1~2 Cups Dark Chocolate Chips, Melted

In a large mixing bowl add soften cookie dough, cocoa powder and vanilla, with the paddle blade mix until well corporate.   Scoop out enough dough to cover dried cherries make 1” balls, set aside.

Place balls into mini muffin tin and bake @350 for 6~9 minutes

Cool for 5 minutes remove from tin, place on cooling rack and drizzle with melted chocolate.

This is an easy cookie to prepare for a little dessert. It’s festive for this time of year and makes a wonderful addition to any backyard BBQ, Picnic or family gathering.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2015

Banana Apple Oat Cookies

Suzy Bee’s Kitchen

Banana Apple Oat Cookie Bars

Preheat oven @ 350 degrees. Prepare a baking sheet or an 8” X 8” baking dish. Set aside.

Ingredients:

3 Bananas, Mashed

1/3 Cup Applesauce

2 Cups Oats

1/4 Cup Almond Milk or Coconut Milk

1/2 Cup Dried Figs, Chopped

1~2 tsp. Vanilla

1 tsp. Cinnamon

Combined all ingredients in a large bowl, I like to drop the mixture onto a baking sheet and bake 10~12 minutes until golden brown.

*The original recipe you pour the mixture into prepared baking dish and bake for 15~20 minutes until golden brown. Cut into squares when completely cooled.

You can use any dried fruit you enjoy. I usually use whatever I have in my pantry. Also I put have the oats in my food processor and make an oat flour. Again this is a personal preference.

This is an easy treat and satisfies any sweet tooth... 

  

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appétit ~

©SuzyBeeWolf 2015

Roasted Turkey Tenderloin with Cauliflower Mashers

Suzy Bee’s Kitchen

Roasted Turkey Tenderloin

          with Cauliflower Mashers

Preheat Oven at 400 degrees. Line a baking sheet with parchment paper set aside.

Ingredients:

1 ½~2 LBS Turkey Tenderloin

Sea Salt, Pepper, Garlic Powder plus any other dried herbs to rub on Turkey

Place Turkey Tenderloin on lined baking sheet and rub with salt, pepper and herbs.

Put Turkey in oven and bake at 400 degrees for 25 minutes or until the juice runs clear. Remove from oven let stand and cover loosely with tin foil for 15 minutes before slicing.

Cauliflower Mashers:

1 Large Bag of Frozen Cauliflower

1/2 Cube Butter

1/4~1/2 Shaved Parmesan Cheese (Optional)

Salt and Pepper to Taste

2 Cups Veggie Stock enough to cover Cauliflower, cook for 15 minutes or until fork tender.  Drain off stock, mash cauliflower with butter and seasoning. At this time you may add Parmesan Cheese.

I would serve this delightful supper with a chopped Kale Salad, Red Wine and Infused Water or instead of the mashers and salad I would serve my “Zucchini, Peas & Pesto”. I feel either option at this time of year would be delicious and satisfying. 

If I wanted to go the whole nine yards at this time of year I would serve my “Fig Frozen Yogurt” with Coconut and/or Ginger Wafers along with an infused Orange Peel Cinnamon Water. This would be pleasant finish to an already well rounded meal.

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appétit ~

©SuzyBeeWolf 2015