Black Sheep Dancing

Why be like everyone else when you can be yourself?


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Key Lime Cookies

So, now that I have a bazillion jars of that Pineapple Lime Marmalade, I had to find a way to use it up. It’s pretty limey, so I don’t see myself using it every morning on my toast. Sometimes, but not every day. But what to do with it?

I already discovered it is yummy with cream cheese and crackers. Mmmmmm….but then I thought, what about thumb print cookies? Thumb print cookies rolled in coconut! Man, it was ON!

Ingredients:

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 3/4 cups flour
  • 1/2 cup Pineapple Lime Marmalade
  • 1/2 to 1 cup shredded coconut

Directions:

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter, sugar and egg yolks. Mix in flour until a soft dough forms. Scoop with a small scooper and roll dough into 1 inch balls. If dough is too soft, freeze and start again. Roll cookies in coconut and place balls 2 inches apart onto ungreased cookie sheets. Use your thumb to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of marmalade.
  3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

These turned out AWESOME. However, you must like key lime pie to like these cookies. If you don’t, well, more for us I guess.


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G-S-C recipe guaranteed to go to you H-I-P

It is that time of the year again. The time that ALL of those cookies I ordered from my friends and co-workers’ little munchkinettes arrive and I am left with way too many cookies. In all, I got twelve boxes. TWELVE boxes. I polished the first box off after a co-worker dropped my order off at work. Tagalongs sounded much better than the lunch I had packed.

When I got home Munchkin and I had a few more. Of course all kids love cookies. I had to oblige.

And then last night I had a dream. A dream about my cookies. I woke up and I just knew I had to put these recipes into motion TODAY. No complaints from Munchkin or CBear. Funny thing…I normally don’t like cookies and I normally don’t eat ice cream at home. But today I threw caution to the wind.

Samoa Sundae

2 Samoa cookies, crumbled

Tbs. shredded coconnut

Vanilla ice cream

Chocolate syrup (not shown)

1 Samoa cookie for garnish

Tagalong Sundae

2 Tagalongs, crushed

1 Tbs Nutella spread

1 Tbs Peanut Butter

Vanilla ice cream

Extra cookie for garnish

And the best for last!

Trefoil Sundae (Of course when I was in Girl Scouts, it was was simply known as shortbread, but then they got all fancy)

2 Trefoil cookies, crushed

Half a banana chopped

Honey to drizzle

Vanilla Ice Cream

Cookie for garnish

Trefoil Sundae? AWESOME! After all these cookies that are pimped out to be even worse, looks like I’m going to have to work overtime at the gym. And maybe throw some veggies in there somewhere.

So go support your local Girl Scout troop and make some awesome sundaes!


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I heart hearts

Ah, Valentine’s Day. Love it or hate it, it comes around every year. I’m not one to really enjoy the day. I’ve had some pretty awful v-days, but you just can’t make it go away. However, anytime you have an excuse to make everything pink and with hearts, how can it be ALL bad?

 

I decided to get to baking. I made a valentine for my valentines, both at home and work. I don’t care who you are, it’s nice to know someone is thinking of you on this day.

 

I made:

 

Jam cookies:

 

 

Chocolate Cake Balls

Cupcakes, chocolate dipped pretzels, chocolate raisin candy

And heart shaped chocolate chip cookies.

 

I then packed them for work:

 

 

And for my big valentine:

I put the goodies in one of my many hammered aluminum dishes and tied with some clearance ribbon I got after Christmas (yippee for 90% off!!!) I started collecting aluminum pieces after my grandmother gave me a casserole dish she had gotten as a wedding present.

 

And my little valentine. Of course munchkin was the most excited of all. Who doesn’t love cookies for breakfast? (Just for special occasions that is)

Recipes:

Chocolate chip cookies – made from a mix and then put down cookie cutter and dropped a spoonful of dough in and smushed it down.

Emily’s Cake Balls

Ingredients

  • 1 cake mix
  • 1 can complimentary-flavored frosting
  • bag of chocolate chips
  1. Bake cake according to directions. Allow to cool completely and crumble into a bowl. Put in the fridge if still warm.
  2. Mix in some frosting until it creates a dough-like mess. Freeze for 30-60 minutes
  3. Use a scoop to scoop out balls onto a parchment paper lined cookie sheet. Use hands to make into a more uniform ball and place back on sheet. Freeze for 30-60 minutes
  4. Melt chocolate chips in double boiler. Add in butter if necessary to make it smooth.
  5. Use a fork to dip balls into chocolate, allowing extra to drip off. Place back on parchment paper.
  6. Cool in fridge until set. I like to keep mine in there until served.

Raisin candy and chocolate dipped pretzels – I had left over melted chocolate after dipping the cake balls so I dipped some pretzels first and then mixed some raisins in the remaining chocolate and spooned into candy wraps. Refrigerate.

“Christmas Stars” (Or Valentine’s Hearts)- Allrecipe.com

Ingredients

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 2 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons strawberry jam
  • 1/4 cup green decorator sugar (optional)

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease several cookie sheets.
  3. On a floured surface, roll out 1/2 of the dough at a time to 1/8 inch thickness. Cut dough into star shapes using a 3 to 4 inch star cookie cutter. Using a 1 to 2 inch star cookie cutter, cut a star into the center of half of the big stars. Sprinkle colored sugar on the cookies with the center cut out if desired. Put onto prepared cookie sheets about 1 inch apart, and bake for 6 to 8 minutes.
  4. After cookies cool completely, spread 1 teaspoon of preserves in the center of each cookie that does not have a star cut out in the middle. Place a cookie with a cut-out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.