Pistachio Nut Tarlets

Suzy Bee’s Kitchen

Pistachio Nut Tartlets

Preheat oven 325 degrees. Prepare a mini muffin tin set aside.

Ingredients:

6 TBSP. Butter, Softened

1/2 Cup Cream Cheese, Softened

1 TBSP. Sugar

1/4 tsp. Salt, divided

3/4 Cup Brown Sugar

1/2 Cup Semisweet Chocolate Chips, Melted

1 Egg

2 tsp. Pure Vanilla

1 Cup Pistachio Nuts, Rough Chop or Your Favorite Nuts

Dark Chocolate Chips, Melted and Drizzle

Whisk together flour, powder sugar and 1/8 tsp salt, set aside.

In a medium bowl mix together softened butter and cream cheese in a bowl until smooth, stir in flour mixture small amounts at a time until well blended. Form dough into 24 balls. Next press each ball into muffin cup with a wooden dowel. Wrap in plastic wrap and refrigerate for 1 hour.

While dough is chilling combined the following ingredients; brown sugar, melted chocolate chips, egg, melted butter, vanilla and remaining salt. After dough has chilled place 1/2 of the chopped nuts into each cup, add brown sugar mixture and top with remaining chopped nuts.

Bake @ 325 for 20 minutes or until edges turn lightly golden brown. Let stand for 5 minutes, run a knife around each cup to loosen. Remove cups and place on wire rack to cool completely. Drizzle with melted dark chocolate chips.

Enjoy!

I enjoy making this classic cookie with my own spin on it. It satisfies my chocolate and nut craving all in one.

** 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 2016

Granola Bar Rounds

Suzy Bee’s Kitchen

Granola Bar Rounds...

Prepare a baking sheet with parchment paper set aside.

Ingredients:

1 Cup Peanut Butter, Melted

1/2 Cup Honey, Slightly Melted

1 1/2 Cups Old Fashioned Oats

1/2 Cup Sliced Almonds

1/2 Cup Roasted Cashews, Rough Chop

1/2 Cup Dried Cranberries

1/2 Cup Dried Blueberries

1/2 Cup Banana Chips

1/3 Cup Shredded Coconut

Dash of Sea Salt (option)

In a large bowl stir together the nuts, dried fruits, coconut and oat meal, set aside. In a 2 cup measuring cup add peanut butter and microwave for 30 seconds, next stir in honey and microwave for 20 more seconds. Stir mixture and pour over dry ingredients.

With a small scoop place on baking sheet and flatten slightly. Repeat until all the mixture is gone. Wrap the baking sheet with plastic wrap and refrigerate for 1 hour.

Place Granola Rounds into a sealed container. I store the granola rounds in my fridge.

This is a nice treat or a snack whenever you’re having a sweet attack!

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 2016

Chocolate Almond Cookie...

Suzy Bee’s Kitchen

Chocolate Almond Cookies

Ingredients:

1 Cup Butter, Softened

1 Cup Sugar

2 Eggs

2 tsp. Vanilla

2/3 Cup Cocoa  Powder

2 Cups Self Rising Flour

1/2 Cup Chocolate Chips

2/3 Cup Shredded Coconut

1/4 Cup Sliced Almonds

In a medium bowl whisk together flour, Cocoa powder, chocolate chips, coconut and almonds set aside.

In your upright mixer cream together butter, sugar and vanilla until fluffy, add eggs one at a time until combined, next slowly add flour mixer until well incorporated.

Make 1” balls, place onto prepared baking sheet, slightly press cookie dough down. Bake @ 350 for8~10 minute. Cool 3 minutes before transferring to cooling rack.

This is a cookie that hits all of my taste buds with a wow! It satisfies my sweet tooth and my chocolate addiction all at once. I like them warm right out of the oven! This is a nice way to start out the New Year…

                                        ~Cheers~

** 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 2016

Cranberry Cookies... II

Suzy Bee’s Kitchen

Cranberry Cookies… II

*Preheat oven @ 350 degrees.

Prepare baking sheet with parchment paper set aside.

Ingredients:

1 Cup Unsalted Butter, Softened

3/4 Cup Sugar

3/4 Cup Brown Sugar

2 Xl Eggs

1 1/2 Cups Self Rising Flour, Sifted

1 tsp. Vanilla

1 tsp. Cinnamon

1/2 tsp. Nutmeg

3 Cups Rolled Oats

1 Cup Dried Cranberries

Cream butter and sugars until light and fluffy, add in eggs and vanilla, slowly add in dry ingredients until well blended and gently stir in cranberries.

Drop Cookie dough onto prepared baking sheet.

Bake @ 350 degrees for10~12 minutes or until golden brown. Place cookies on rack to cool.

I like eating this cookie warm right out of the oven. This is one of my favorite cookies. It combines two of my all time favorite ingredients oatmeal and cranberries!

~Cheers~

** 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

Cranberry Cookies

Suzy Bee’s Kitchen

Cranberry Cookies

 

Ingredients:

1 1/4 cups butter, softened
1 cup powdered sugar
2 1/4 cups all purpose flour
3/4 cup Craisins or Dried Cranberries, chopped

Directions:

Preheat oven to 325°F.

Cream butter and sugar until light and fluffy; add in the flour slowly until combined. Stir in dried cranberries. I add 1/2 cup chopped Pistachios. 

Make cookie dough into 1-inch balls. Place dough onto cookie sheet. Bake 15 to 17 minutes. Remove from baking sheet; cool on cooling rack.

To make flat cookies, form dough into 1-inch balls as directed above. Using the bottom of a glass dipped in sugar flatten balls on cookie sheet, making rounds 2-inches in diameter. Bake 12 to 14 minutes. 

This is a nice cookie to serve throughout the Holiday Season!

~Cheers~

** 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

Creamy Lemon Soup...

Suzy Bee’s Kitchen

Lemon Soup

Ingredients: 

2 Cups Cooked Rice

4 Cups Chicken Broth

2 Lg Eggs

3 TBSP Fresh Lemon Juice

Salt & Pepper to Taste

In a large pot bring broth to a boil, reduce heat add rice and simmer for 10~12 minutes. While broth is simmering whisk eggs and fresh lemon juice, add a 1/2 cup of broth gradually to egg mixture, add one more 1/2 cup of broth to egg mixture and pour egg mixture into pot.  Whisk mixture together gently, then take your immersion blender and blend soup until you have the right consistency. Continue cooking soup until it thickens.

This soup brings back a very fond memory. It’s comforting as well as nourishing. I like to serve this soup with toasted sourdough bread and infused garlic butter, accompanied by infused cucumber water.

~Cheers~

** 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

Pear Custard...

Suzy Bee’s Kitchen

Pear Custard 

Preheat oven @ 400 degrees. 

Prepare a deep dish pie plate and set aside.

Ingredients:

4~6 Pears, Peeled & Cored

3 Eggs, Slightly Beaten

3 TBSP. Sugar

2 TBSP. Melted Butter, Cooled

1 Cup Cream & Milk

2 tsp. Vanilla

2 TBSP. Pure Maple Syrup

In a large mixing bowl whisk together eggs, sugar, cooled butter, cream, vanilla and syrup. Set aside.

Peel, core, slice or dice pears, place pears in egg mixture and pour into prepared pie dish.

Bake @ 400 degrees until custard is set, about 15~25 minutes

At this time of year the Farmer's Market have a wonderful assortment of Pears. This is a delightful Sunday morning dish served with your favorite tea or coffee. This dish is easy to make and would be wonderful to serve at Brunch or Tea Time. 

~Cheers~

** 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