Chocolate Peanut Butter Ball Cookies

As a youngster I loved the story of the spoiled young prince who traveled far and wide in search of the best tasting food in the world. Coming upon a woodchopper in the forest who assured him he could give him that food, he agreed to spend the day working with him. At the close of the day the woodchopper handed the prince a chunk of coarse crusty bread which the tired, famished prince eagerly consumed. Beaming with satisfaction he loudly proclaimed, “At last, I have found the best food in the world!

On the morning of the 9th day of Christmas, without any effort or searching abroad for it, I found the best cookie in the world! It was a scrumptious little chocolate peanut butter creation on a little plate on my desk with an attached note signed, “from a Christmas angel”… I felt just like the spoiled young prince.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Chocolate Peanut Butter Ball Cookies
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
24minutes
PREP TIME
30minutes
READY IN
54minutes

Ingredients

Instructions

  1. Heat oven to 350 degrees Fahrenheit. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky.
  2. Scoop the dough onto an ungreased cookie sheet, making about 24 cookies.
  3. Smooth the edges of each to form a round cookie.
  4. In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined.
  5. Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
  6. Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
  7. As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie.
  8. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Melt the chocolate chips in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted.
  10. Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball.
  11. Let the chocolate set. Store in an airtight container.

TestName

By Published: Prep time: Cook time: Total time: Yield: TestYieldServing size: TestServingSizeCalories per serving: TestCalories Fat per serving: TestFat Ingredients: Thinly-sliced TestIngredient: TestAmount Directions:
TestInstructions ...

Hummingbird Cake

I was recently introduced to this classic southern cake through one of my friends from the Deep South. I was intrigued by the name as my mom keeps a dish of grape jelly on her porch to attract hummingbirds and has regular visitors. The Hummingbird Cake is a very unusual one; it’s made with oil rather than butter, and contains more fruit than flour. The mix doesn’t need beating, is wonderful with a cream cheese frosting, and is flavored with interesting spices and pecans. Contrary to the name, there are no birds in this particular recipe! The giveaway to the Hummingbird Cake’s birthplace, however, is in the key ingredients – bananas and pineapple. It’s thought to have been invented in Jamaica, probably in the late ‘60s, and introduced to society through Southern Living magazine by a Mrs. L.H. Wiggin in 1978.

Since it’s a dessert made for ladies, we thought it would be a crowd pleasing addition to our weekly Harborside Teas. We always offer two choices of dessert, and it was fun to have a whole new recipe and an unusual one at that. It was so popular that we thought it warranted giving away the recipe. A thin slice will do you – this cake is rich!  And oh, so good…

By Published: Prep time: Cook time: Total time: Yield: Serving size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced : Directions:
...
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Hummingbird Cake
SERVINGS
12people
CHANGE SERVING SIZE
people
COOK TIME
25 minutes
PREP TIME
15 minutes
READY IN
1 1/2 hrs (with cooling time)

Ingredients

Instructions

  1. Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  2. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
  3. Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl.
  4. Stir the egg mixture into the flour mixture until just combined. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting with cream cheese frosting.
Cream Cheese Frosting
  1. Cream the cream cheese with an electric mixer.
  2. Add in butter and cream together with cream cheese until light and fluffy.
  3. Add confectioners’ sugar, ½ cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
  4. Add in vanilla and cream until well-blended, light and fluffy.

cake-slice copy FullSizeRender_3full-cake copy

Creamy Mascarpone Crepes

We are very blessed to have our own peach trees which yield an abundance of beautiful fruit……However, we never have too many. Whether eaten fresh and raw, or grilled, or in pies, cobblers jams or chutneys we never seem to tire of them, nor do our guest and retreatants.  We love to surprise them with an unexpected breakfast of our mascarpone crepes embellished with a generous serving of fresh sliced peaches laced with fresh raspberry puree. The smiles on their faces as they savor each bite are as beautiful to behold as is the dish itself.

These creamy filled crepes are fun to make, beautiful ,to look at, and luscious to eat. One tip……..make a lot!

By Published: Prep time: Cook time: Total time: Yield: Serving size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced : Directions:
...
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Creamy Mascarpone Crepes
SERVINGS
2dozen
CHANGE SERVING SIZE
dozen
COOK TIME
45mins
PREP TIME
5mins
READY IN
50mins

Ingredients

Instructions

Crepes
  1. Blend all ingredients for 30 seconds, scrape sides of blender; blend 30 seconds more. Refrigerate batter for 2 hours or overnight.
  2. Brush a 6 ½ - 7 inch crepe pan or non-stick pan with oil. Heat on medium until just starting to smoke.
  3. Set pan off heat and quickly pour 2 Tablespoons batter into middle of pan. Quickly tilt pan in all directions, until the entire bottom is covered in a thin layer.
  4. Return pan to heat for about 1 minute. Jerk the pan back and forth to loosen and flip over when the underside is nicely golden brown. Cook 30 seconds more or when there are brown spots.
  5. Repeat with remaining batter.
Crepe Filling
  1. Whisk together all ingredients. Store in an airtight container up to 2 days.
Raspberry Sauce
  1. Crush berries, add sugar till dissolved. Add Amaretto and mix thoroughly.
  2. Place ½ cup filling one each crepe. Roll up and top with fresh peaches and raspberry sauce.

Strawberry Napoleons

It’s strawberry time, and our strawberry patch has been producing tub after tub of beautiful berries every morning . . . a delight to look at, let alone to eat. Of course, no strawberry dessert will ever top old fashioned strawberry shortcake, in my opinion, but if you’d like to try a creation that runs it a close second, these strawberry napoleons are simple to make and delicious to eat.

Strawberry Napoleons

By Published: Prep time: Cook time: Total time: Yield: Serving size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced : Directions:
...
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Strawberry Napoleons: Recipes From A Monastery Kitchen
SERVINGS
3servings
CHANGE SERVING SIZE
servings
COOK TIME
15minutes
PREP TIME
READY IN
20minutes

Ingredients

Instructions

  1. Heat oven to 400 degrees Fahrenheit.
  2. Thaw folded pastry sheet for 20 minutes.
  3. Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles.
  4. Space apart on baking sheet.
  5. Bake in center of oven about 15 minutes until well browned and baked through.
  6. Remove to rack to cool.
  7. Meanwhile, in a mixing bowl, whip heavy cream and powdered sugar together until cream is stiff. Set aside.
  8. In another bowl, whisk pudding mix, milk, and extract together for 2 minutes; fold in whipped cream and blend thoroughly. Cover and refrigerate.
  9. Carefully split each piece of pastry in half horizontally.
  10. Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally.
  11. Cover with pastry tops. Dust with powdered sugar.
  12. *You could double the pudding mixture and use both sheets of puff pastry for more Napoleons. I ended up using all of my puff pastry to be able to have additional layers for each Napoleon.

Hot Cross Buns

Countless stories surround the origin and the history of hot cross buns. Suffice it to say they are eaten as a simple little sweet during Lent after weeks of abstinence and looking towards the crucifixion. It is our tradition to serve them here at the Community of Jesus every Good Friday.

There is one little saying about them that I particularly like. It is said that a bun baked on Good Friday and hung in one’s kitchen will guarantee the success of all baked goods prepared in that kitchen. Worth a try?

HOT CROSS BUNS

By Published: Prep time: Cook time: Total time: Yield: Serving size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced : Directions:
...
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Hot Cross Buns
SERVINGS
CHANGE SERVING SIZE
COOK TIME
20minutes
PREP TIME
READY IN
55-60minutes

Ingredients

Instructions

  1. Dissolve yeast and sugar in warm water and let stand 10 minutes in mixer until foamy.
  2. Add softened butter, instant powdered milk, egg, egg white. Mix well with dough hook.
  3. Add salt and flour only adding enough flour until dough is slightly sticky.
  4. Add citron and currants and cinnamon
  5. Continue to add rest of flour until the dough is soft and smooth and not too sticky to handle. You may not need all of your flour.
  6. Mix on slow for another 5 minutes – this will knead the dough.
  7. Let rise in mixer bowl until double in size.
  8. Punch down on floured surface, cover, and let rest 10 minutes.
  9. Shape into 12 balls and place in a greased 9 x 12 inch pan.
  10. Cover and let rise in a warm place till double, about 35-40 minutes.
  11. Mix egg yolk and 2 tablespoons water. Brush on balls.
  12. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
  13. To make crosses: mix together confectioners’ sugar, vanilla, and milk. Brush an X on each cooled bun.

Apple Cranberry Bread

Today I am looking out on a winter wonderland! We are in the midst of a blizzard that has dumped an amazing amount of snow as far as the eye can see. One of those days to sit by the fire with a hot cup of tea and a slice of warm Apple cranberry bread.

We still have apples in the refrigerator from our fall harvest which are in surprisingly good shape – the one I munched on while making this bread wasn’t fresh from the tree, but still crisp and sweet. We also were given a large quantity of cranberries from a local bog, so it seemed like a good use of the two to put them together in a quick bread. We are always looking for different morning snack ideas to serve at our community work time break.  I tried a couple of different recipes and actually left the peels on the Apple’s to give the breads a little more texture. Here is one variety that I thought the most flavorful and moist.

 

By Published: Prep time: Cook time: Total time: Yield: Serving size: Calories per serving: Fat per serving: Ingredients: Thinly-sliced : Directions:
...
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Apple Cranberry Bread
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
45-55minutes
PREP TIME
READY IN
10minutes

Ingredients

Instructions

  1. Heat oven to 350 degree F. Grease bottom only of an 8 x 4 inch loaf pan
  2. In large bowl, mix 3/4 cup sugar, the oil and egg.
  3. Stir in apple, flour, baking soda, baking powder and salt. Stir in cranberries.
  4. Spoon batter into pan.
  5. In small bowl, mix 1 Tablespoon sugar and the cinnamon; sprinkle over batter.
  6. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes. Remove from pan and cool completely on wire rack before slicing.
Optional Glaze
  1. For glaze, combine confectioners sugar and half and half or milk, drizzle over bread.