Friday, January 16, 2015

Cookie of the Month Club

It was recently pointed out, by my non-facebooking friend, that I had not posted the Cookie of the Month Club list.
Oops, sorry! I blame exhaustion from all that Christmas baking!
Things work about the same as the beloved Dessert of the Month Club from last year only just cookies this year.
Cookies mail better and everything tastes better when in arrives in one piece!
Just let me know by email: or 
Facebook message: if you'd like to order a dozen or more cookies. They cost $15/dozen or $20 for delivery. 
I like to have about a week's notice for monthly orders and you can still order or gift a yearly membership for $165 or $225 for delivery year round. (you get one month free when choosing the yearly membership)
That's a better deal than you get from the girl scouts!

Friday, January 2, 2015

Cranberry-Jalapeño Salsa

This is the salsa we make as soon as cranberries appear during the fall at the grocery stores here. I only hope you can still find them in stock because you MUST make this. It is delicious. Spicy and sweet and tangy all in the same bite.
It's almost worth moving to Maine for unlimited cranberries...almost!

Cranberry-Jalapeño Salsa
1 (12oz) pkg fresh cranberries
2/3 c sugar
1/4 c chopped red onion
1 chopped whole jalapeño pepper (seeds & all)
1 small green bell pepper, chopped
1 (8oz) can crushed pineapple, drained
1/2 t salt
1/3 c chopped fresh cilantro
tortilla chips
Lime wedges
Pulse cranberries and sugar in a food processor 3 to 4 times or until coarsely chopped, stopping to scrape down sides. Add onion, jalapeño and green pepper, pineapple, and salt; pulse 3 to 4 times or until chopped. Stir in chopped fresh cilantro. Cover and chill 2 to 24 hours. Serve with tortilla chips. Garnish with lime wedges, if desired.

Note: To make ahead, prepare recipe as directed, omitting fresh cilantro. Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.

Thursday, January 1, 2015

Blackberry Cheesecake Bars ~ with Oreo Crust

It's the New Year and while other blogs are posting salad recipes and the newest paleo diet you can count on finding sweets here.
I enjoy salad as much as the next herbivore but nothing beats ending a meal with dessert. 
Traditional cheesecake, baked in a springform pan, sometimes feels like a challenging endeavor. These cheesecake bars are baked in a square baking pan, making them easier to bake and serve. 
They are also versatile as you can use any jam to your liking.
I have used raspberry and blackberry jam, both are quite yummy!
Enjoy & Happy New Year!!

Blackberry Cheesecake Bars with Oreo Crust
12 Oreo Cookies, finely crushed
2 T butter, melted
16 oz cream cheese, softened
1 c sugar
1/4 c heavy cream
3 eggs
3 t vanilla bean paste (or pure vanilla)
1/4 c blackberry (or other flavor) jam
Line a 8x8" square baking pan with enough foil to hang over edges.
Combine Oreo crumbs and melted butter, press into bottom of baking pan.
Beat together cream cheese and sugar until smooth. 
Add cream, eggs and vanilla.
Pour filling over crust.
Bake at 375° for 30-40 minutes, until the filling is set but still soft in the middle.
Heat jam in microwave for about 15 seconds and spread on baked bars.
Refrigerate for 4 hours before cutting.
To serve; lift foil lined cheesecake from pan and peel back foil, slice into squares.