Recipe roundup

I decided that today will be purely recipes and photos for your viewing pleasure. Try these out!

Oatmeal Cookies
*I will add one comment here-- these are THE BEST oatmeal cookies I've ever made.  Perfect texture, feel free to add as many or as few chocolate chips as you'd like.  I like a lot!

Ingredients
1 stick plus 3 tablespoons butter
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups flour
2 cups instant oatmeal
1 cup chocolate chips (or more!)

Directions
Preheat over to 350 degrees.  Mash the butter and sugar with a fork or potato masher until smooth.  Mix in eggs, vanilla, baking soda, and salt, stirring until smooth.  Gently fold in the flour in two additions, mixing only until combined.  Add the oatmeal, stirring with a wooden spoon until combined into a soft and sticky dough.  Fold in the chocolate chips.  Roll dough into 1 inch balls and place on insulated cookie sheet (this helps for more even cooking) about two inches apart.  Bake for 9-11 minutes or until set.  The cook time varies depending on your texture preference.

Cranberry Almond Biscotti (courtesy Martha Stewart)

Ingredients

• 1 3/4 cups dried cherries
• 1/2 cup amaretto (almond-flavored liqueur), plus more if needed
• 3 cups all-purpose flour, plus more for work surface
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 4 tablespoons (1/2 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 4 large eggs (3 whole, 1 lightly beaten)
• 2 teaspoons pure vanilla extract
• 3/4 cup whole blanched almonds, chopped
• 3 tablespoons coarse sanding sugar

Directions

1. Preheat oven to 325 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
2. Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
3. On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
4. Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
5. Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp. Cookies can be stored in an airtight container at room temperature up to 1 week.

*If cranberries and almonds aren't your thing, you can add whatever you'd like!  I occasionally add peanut butter and coca powder for a chocolate-pb biscotti that goes great with hot chocolate!

Basic Whoopie Pies (Courtesy Food Network)

Ingredients

• 3 cups sugar
• 1 cup butter
• 4 eggs
• 1/2 cup oil
• 1 tablespoon vanilla extract
• 6 cups flour
• 2 cups unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 1/2 tablespoons baking soda
• 1 teaspoon salt
• 3 cups milk
• Filling, recipe follows

Directions

Preheat oven to 350 degrees F.

In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.

In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.

With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.

Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.

Filling:

1 1/2 cups shortening

3 cups confectioners' sugar

1 1/3 cups marshmallow topping

Dash salt

1 teaspoon vanilla 

1/3 to 1/2 cup milk

In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.