The Tweens News | English

Mini Cream Puffs Filled With Strawberry Mousse!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Who doesn’t love cream puffs? These are good enough for your Dear Mother to enjoy on Mother’s Day– and filled with a pretty pink mousse.

Ingredients

Cooking Instructions

1. Preheat the oven to 400 degrees F (200 degrees C). Line two cookie sheets with parchment paper.
2. In a medium saucepan combine water, butter and sugar, and bring to a boil over medium-high heat. Add the flour all at once, stirring constantly over low heat until the mixture leaves the side of the pan and forms a ball. Remove pan from heat and let cool for a minute or two.
3. With an electric mixer, beat the eggs into the flour mixture one at a time, beating well after each egg, until the batter is smooth and glossy.
4. Drop the cream puff mixture by heaping tablespoons onto the prepared cookie sheets. There should be 24 blobs of batter. Leave plenty of room between them for expansion — they’ll puff to more than double as they bake. Bake for 35 minutes, then open the oven door and quickly cut a hole into the side of each puff to allow steam to escape, and continue to bake for another 5 minutes. The puffs should be golden brown with a crisp exterior. Let cool completely.
5. Now make the filling. In a blender or food processor, puree the strawberries with the sugar until smooth. In a mixing bowl, beat the whipping cream with an electric mixer until stiff, then add the strawberry puree and beat until well mixed.
6. Slice the top off each puff and spoon in some of the strawberry mousse filling. Replace the top and arrange on a platter. When all the puffs are filled, dust lightly with powdered sugar and serve as soon as possible.

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No-Bake Fudge Cookies!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

Oatmeal, raisins and peanut butter are a classic combination, especially tasty in this no-bake, no-bowl recipe. They’re ideal for a warm summer’s day because you don’t have to turn on the oven.

Ingredients

Cooking Instructions

1. In a large saucepan combine, 2 cups sugar, 1/2 cup milk, 1/2 cup butter, and boil for 1 minute.
2. Take off heat and add peanut butter, quick cooking oats, cocoa, vanilla and raisins.
3. Stir well. Drop by teaspoon on wax paper Let sit one hour.

Servings: 18

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Caramel Popcorn Ball Snacks!

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

These caramel confections are a special treat that people just adore. They’re simple to make and tuck into a lunch bag or backpack for a sweet recess snack.

Ingredients

Cooking Instructions

1. Add 1 tablespoon of the oil to a 4-quart saucepan, and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Place popped corn in a 250 degree F (120 degree F) oven to keep warm. Repeat until all corn has been popped. Set aside.
2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C). Remove from heat and stir in vanilla.
3. Pour caramel mixture over popped corn and stir to coat. Allow to cool slightly. Butter hands lightly; shape popcorn into balls about 3-1/2 inches in diameter.

Servings: 15

Source:

- http://recipes.kaboose.com/mini-cream-puffs-with-strawberry-mousse.html

- http://recipes.kaboose.com/no-bake-fudge-cookies.html

- http://recipes.kaboose.com/caramel-popcorn-ball-snacks.html

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The Tweens News | English

•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.

The smell of freshly baked cookies and the holidays seem to go together. And letting your friends help with the holiday baking is a wonderful way to start your own family traditions. Here are my favorite holiday treats; most are fast and easy, and require just a few ingredients.

Snickerdoodles!

Despite their unusual name, snickerdoodles are delicious and very easy to make. Rolled in a sugar and cinnamon mixture, these are light cookies that your family will enjoy.

Prep Time: 15 minutes

Cook Time: 8 minutes

Ingredients:

• 1 1/2 cup flour
• 1/2 tsp baking soda
• 1 tsp cream of tartar
• 1/8 tsp salt
• 1/2 cup butter or margarine
• 3/4 cup sugar (white)
• 1/2 teaspoon vanilla
• 1 beaten egg
• 1/4 cup sugar
• 2 tsp cinnamon

Preparation:

Sift together first 4 dry ingredients. Add in the butter, 3/4 cup sugar and vanilla. Mix. Beat in the egg.

In small bowl, mix the 1/4 cup sugar and cinnamon. Roll dough into balls (size of your choice. I go for ping pong ball sized) and roll them in the sugar and cinnamon mixture.

Bake at 400 degrees F. for about 8 minutes. Cool on a rack.

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Melting Moment Cookies!

Melting moment cookies only require four ingredients, and they literally melt in your mouth. They are perfect for winter holidays as they resemble round snowballs.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups butter
• 1/2 cup cornstarch
• 3 cups flour
• 1 cup confectioner sugar

Preparation:

Cream butter; add remaining ingredients and mix well. Drop on cookie sheet (1/2-1 inch balls). Bake at 350 degrees for approx. 20 minutes. Cool, then roll in sifted confectioner sugar. – Lina, forum member

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Chocolate Fudge!

Rich chocolate fudge is a classic holiday treat. Here are 3 variations of fudge, all requiring just a few ingredients. And best of all, you won’t need a candy thermometer to make these.

Prep Time: 20 minutes

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 14 oz can SWEETENED condensed milk (NOT evaporated)
• dash salt
• 1 cup chopped walnuts
• 1 1/2 teaspoon vanilla extract

Preparation:

Over low heat, melt choc., sweetened milk, and salt. Remove from heat, stir in walnuts and vanilla.

Pour into and 8 or 9 inch foil-lined square pan, cool for about 2 hrs. Turn onto a cutting board, peel off the foil, and cut into little squares.

Creamy Milk Chococolate Fudge

Omit one cup of the choc. chips, replace with 1 cup milk chocolate chips and 2 cups mini marshmallows. Proceed as above.

Chocolate Peanut Butter Chip Fudge

Omit one cup of the choc. chips and the walnuts; Stir in 1 cup peanut butter chips just before spreading in pan.

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Thimbelina Cookies!

Thimbelina cookies make a colorful and delicious addition to your holiday cookie tray. Warning: these are very tasty, and it’s hard to stop after eating just one. Makes about 24 cookies; I usually double this recipe.

Prep Time: 20 minutes

Cook Time: 17 minutes

Ingredients:

• 1/2 cup butter (I’ve used margarine before)
• 1/4 cup sugar
• 1 egg yolk, well beaten
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon salt
• 1 egg white, unbeaten
• 1 cup finely chopped walnuts

Preparation:

Cream together butter and sugar. Beat in egg yolk, and vanilla. Add flour and salt, blend in. Form into 1 inch balls. Roll in egg white, then roll in nuts. Place on ungreased cookie sheet, and, using your thumb, indent the center of each ball. Bake at 350 for 5 minutes, remover from oven, and indent again (they will puff up a bit and need the second indenting). Bake for another 12 minutes or so. Cool completely, then fill with tinted frosting (below).

Tinted Butter Frosting

Combine 2 cups powdered sugar, 6 tablespoons melted butter, 1 tablespoon cream (I’ve used milk), and 1/2 teaspoon vanilla. Mix well. Divide the frosting up, and tint with red, green and yellow food coloring. Fill the indentations on the cookies with a teaspoon or so of frosting.

These are so colorful and very tasty; they are the kinds that melt in your mouth!

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Double Chocolate Bars!

With a chocolate oreo cookie crust and chocolate chips in the middle and on top, these are very rich bars. They are very easy to make, and require just a few ingredients.

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• 24 chocolate oreo type cookies, finely crushed
• 1/2 cube margarine, melted
• 2 cups semi-sweet choc. chips, divided
• 1 14 ounce can SWEETENED condensed milk
• 1 teaspoon vanilla
• 1 cup chopped nuts (I used walnuts)

Preparation:

Mix cookie crumbs and melted margarine. Press firmly into the bottom of a 9 x 12 inch baking dish.

Melt 1 cup chocolate chips, sweetened milk, and vanilla over low heat. Pour evenly over cookie crust.

Top with remaining one cup choc. chips and nuts. Bake at 350 for about 20 minutes.

Cool; cut into small squares. Can chill, but I think they are better at room temperature.

Source: http://homeparents.about.com/od/christmasrecipes/tp/top_cookies.htm

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