Virtual Cookie Exchange— You’ve Got to Try these Cookies!!!

What would the holiday season be if we didn’t have a cookie swap? I mean really, the tastes and smells of the season are such a big part of the fun!

If you are looking for a show stopper, party popper cookie to take to your next holiday get together, look no further. This is the cookie that everyone will be eating two of and then asking for the recipe. It is a soft, sweet, and yet tangy bite of Golden Delicious goodness. These are my favorite Golden Orange Cookies

The magic ingredient in these cookies is the orange zest in the frosting. It gives the cookie that fresh little bit of tartness that compliments the sweet just right.

You can get the zest off of an orange or lemon with a sharp knife or a grater, but I like to use a zesting tool made especially for that purpose.

The zester peels just the dark colored orange part of the peel while leaving the bitter white part behind. After I zest the oranges, I cut them in half and juice them as well.

As you are making the dough, it will appear VERY dry. Don’t worry, after you add the grated carrots, it will soften up to a wonderful dough like consistency:)

Another trick to this cookie is to scoop them out onto a greased pan and then flatten them a bit with the bottom of a jar or cup.

They cook in 10-12 min and are ready to take out of the oven when the tops look and feel dry to the touch. They do not spread hardly at all.

At this point the cookie is not very sweet. It is just a warm, soft cake like cookie. It reminds me of a muffin top:). I like to glaze them with the frosting while they are warm.

Once the cookie is frosted, it is almost impossible not to eat one or two of them. I mean, someone needs to test them and make sure that they taste ok for the rest of the family…..if there are any left! Lol😊

I know you are going to LOVE these cookies! Here is the recipe–

Golden Orange Cookies

Recipe by – Tracy @ It’s a T-Sweets Day!

Ingredients

  • 1 c. shortening
  • 1 c. sugar
  • 2 1/2c flour
  • 2 c grated carrots
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1 tbs vanilla
  • 2 eggs
  • 1 c chopped nuts

Frosting Ingredients

  • 4 c powdered sugar
  • 4 tbs butter
  • 2 tbs orange zest
  • 1/2 c orange juice

.

Directions

Cream shortening and sugar. Add eggs and dry ingredients. Mix well. (dough will be dry and crumbly) Add carrots, nuts, and vanilla. Drop 2″ balls onto a greased baking sheet. Press flat to 1/2″ thickness with the bottom of a cup or jar. Bake at 375* for 10-12 min. Until the tops are just barely dry.

Frosting

Mix all ingredients together until smooth. Spread over warm cookies and let cool.

Makes 2 dozen cookies

I want to give a big thank you and shout out to Carol @ Just Let Me Quilt who has organized this virtual cookie exchange. Carol, you are the best!!!

Here is the list of the other bakers in today’s cookie swap. I am excited to head over and indulge myself in some delicious calorie free eye candy cookies! I hope you will be joining me. It’s going to be SWEET!!


Today-

Creatin’ in the Sticks

Vroomans Quilts

It’s A T-Sweet Day!

Domestic Felicity

That Fabric Feeling

Home Sewn By Us

Karrin’s Crazy World

Adventurous Applique and Quilting

Bumbleberry Style

Melva Loves Scraps

Beaquilter

 

Yesterday

Kwilty Pleasures

Tu-Na Quilts, Travels and Eats

Songbird Designs

Creative Latitude

Ms P Designs USA

Alycia Quilts

Happy Cottage Quilter

Sew Many Yarns

For The Love of Geese

.

Tomorrow

MooseStashQuilting

Pieceful Thoughts of My Quilting Life

Kathleen McMusing

DesertSky Quilting

Life in the Scrapatch

Ridge Top Quilt

Cynthia’s Creating Ark

Bejeweled Quilts by Barb

Pumpkin Patch Patterns & Quilting

Operation Domestic Goddess

Just Let Me Quilt

.

Until next time, I hope your kitchen is filled with happy baking!❤️

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Grandma’s Shortbread Fantastic Bake Along Results

It feels like Christmas in July around my house:). I just loved making these these tender cookies. Thank you Kate @ Life, Tea, and Everything for being this month’s star baker and for sharing the recipe with us!

When Kate first shared the recipe for Shortbread cookies I knew exactly what I was going to do.

My beautiful daughter- in-law gave me a Pampered Chef Rolling Cookie Cutter for Christmas last year. Now was the perfect time to give it a try.

I’m happy to report, the cookies turned out so pretty:)

I wish I could say the cutter was easy and life changing for me, but it kind of was a bust. The dough would stick to the roller . When I would try to pull it out, the dough would squish. I think I need a little more practice to be sure:)

In the meantime, I took the scraps and made them into the crescents that the recipe recommended. Yum!

Seriously, this shortbread is so delicate and soft. Kate recommended adding flavors like lavender. I do think some flavoring would be a good idea as the cookie really is more about the tender texture than the flavor.

I added the nuts, because we are all nutty around my house. On the crescents, the chocolate also was a nice addition.

Have you ever had a TWIX candy bar? If you add a bit of caramel to this shortbread, it would be an EXACT copy cat recipe! De-licious!

Thank you once again Kate❤️ I will be making up a batch or two of these come Christmas. I bet peppermint candy would be a SWEET addition.

If you are interested in giving this recipe a try, you can find it here

Now it is time for the fun part– let’s head over to see how the other bakers fared in their kitchens:).

Kathy @Sewing Etc.

Tina @Kristabella’s Hodgepodge

Brenna @ Crochet539

Emma @Emma Crafts Design

Kate @ Life, Tea,and Everything

Tracy @It’s a T-Sweets Day!

Lucia @Crochet, Knit, and More

AJ @A Petite Slice of Life

Teacher Turned Mommy

I am also including a linky party below that I hope all of you bakers will add your link to. Anyone who would like to join in the fun is more than welcome to add a link:)

Thank you for stopping by my kitchen today!

Click on the link below to add your post or picture to the party!

https://static.inlinkz.com/cs2.js

Fantastic Bake Along — Grandma’s Shortbread!

I am happy to say that Kate over at Life, Tea and Everything has given me the motivation to get this month’s Fantastic Bake Along up and going this week. I mean, I have to eat anyway so I might as well Bake Along with you!

Kate is this month’s Star Baker and she has selected Grandma’s shortbread cookies. Here is how she explains them:

“The original, unaltered recipe is from the old Canada Cornstarch box. My cousin swears by it, and it’s the only recipe I use for shortbread cookies.

I was able to find the recipe online from the manufacturer, since they no longer print it on the package.

The link to the online recipe is here. https://www.makegood.ca/recipe/grandmas-shortbread-cookies

I added a twist, and ground 1 tsp of culinary lavender with my mortar and pestle, and sifted it with the other dry ingredients.”

I’m so excited to try these cookies out! I especially like that there are only four ingredients in this recipe:). EASY!!

1/2 cup Fleischmann’s® Corn Starch

1/2 cup powdered sugar (also known as icing sugar)

1 cup all-purpose flour

3/4 cup butter, softened

  • Here is the picture from the website.
  • I could see Stars, flowers, hearts, or just drops for these cookies. I will probably add nuts to mine, because all cookies around my house are required to have nuts or they won’t get eaten!
  • I hope you will join along in this FANTASTIC BAKE ALONG. Here is how–
  • I will be adding a linky party as well so all of the bakes will be easy to find for any of those who may come to the blog for the recipe and results at a later time.
  • Here is a list of bakers who regularly participate in our Bake Along:
  • I hope we will be able to add your name here this week! Ready, set, BAKE!!!

    Fantastic Bake Along – Maple Nut Scones!

    It’s Fantastic Bake Along time!!

    Each month someone chooses a recipe and we all try our hand at baking it. We post the results on Saturday. Sometimes we post a culinary masterpiece, and sometimes the recipe goes up in flames. It doesn’t matter. It’s all about baking along together.

    This month, I am the star baker. Last week I was on Pinterest and a saw truly delicious scone recipe by Kathi @ Deliciously Yum!

    This is Kathi’s picture of Maple Nut Scones

    Doesn’t that scone look so yummy?! In fact, it looked so good that I made up a batch right then! Now, I have never really made scones before, but I’m telling you what–They were quick, easy, and beyond delicious.❤️❤️. I knew with my first bite that these scones needed to be our next Fantastic Bake!

    I will save my complete baking experience with these scones for my Saturday post:)

    Ingredients:

    For the Scones

    • 2 1/4 cups all-purpose flour
    • 1 1/2 tablespoons baking powder
    • 1/4 cup brown sugar
    • 1/4 teaspoon salt
    • 3/4 cup heavy cream
    • 1 large egg
    • 1 teaspoon vanilla or maple extract
    • 1/2 cup cold unsalted butter, cut into pieces

    For the Maple Glaze

    • 2 cups confectioners’ sugar
    • 1/4 cup heavy cream
    • 1/4 cup maple syrup
    • 1 teaspoon vanilla extract
    • 1/4 cup pecans, chopped

    Please head over to Deliciously Yum! for the directions and lots of yummy pictures:)❤️❤️

    If you are interested in joining along with us in this month’s Fantastic Bake Along, here are the rules:

    Here is a list of bakers who have participated in past bakes:

    I hope we can add your name to the list this week! Be sure to comment below and let me know if you are in for the fun:)😊❤️

    Fantastic Bake Along Results- Rosemary Muffins!

    It has been a DELICIOUS Bake Along this month! Our star baker, Brenna @ Crochet539 really shared a unique and fun Rosemary Muffin recipe:). Brenna says it is her family’s favorite muffin recipe. I can see why!

    This is a Taste of Home recipe, so you know it must be good. I was intrigued with all of the unique ingredients like goat cheese, olives, and yogurt. I love all of these ingredients, so this recipe is right up my alley!

    The dough was really quite easy to make. I added some shredded cheddar cheese as well. I also omitted the mustard because my husband doesn’t like it. The dough was thick and made 18 Muffins.

    After the timer went off, I was bit worried that they were not cooked all of the way, but then realized it was just the shine of the melted cheese. Yum!!

    They came easily out of the tins. –that’s always a worry! But no problems at all:) I brushed them with butter while they were hot and took a quick photo shoot. I was eating a savory muffin as I took these shots!😊

    Oh my! My house smelled wonderful as these cooked. I’m glad this is a Bake Along, so you are smelling and tasting it too! I really liked the earthy taste of these muffins.

    I was surprised at the wonderful bread like texture without using yeast. I think this dough would make a wonderful loaf of bread. I think I will try that out next week:)

    Thank you for stopping by today. I am excited to head over and see how the other bakers did in their kitchen. Why don’t you come and join me?

    Fantastic Bake Along – Rosemary Muffins

    My mouth is watering as I think about this month’s baking selection — Rosemary Muffins! I can imagine the smell of rosemary permeating the kitchen… YUM ! We are in for a treat for sure❤️.

    This month’s star baker is Brenna @ Crochet539. She has chosen her favorite Rosemary Muffin recipe from the always wonderful Taste of Home. This is a picture from their website–

    Picture from Taste of Home

    Woo hoo! Here is the list of ingredients.

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 1-1/2 cups whole wheat flour
    • 2 teaspoons sugar
    • 1 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 eggs
    • 1-1/2 cups (12 ounces) reduced-fat plain yogurt
    • 1/2 cup fat-free milk
    • 1/4 cup canola oil
    • 1 tablespoon Dijon mustard
    • 1/2 cup crumbled goat cheese
    • 1/2 cup chopped Greek olives
    • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

    Let’s all head over to Taste of Home for the directions:)

    Would you like to join along in the Bake Along fun? Here is how:

    Here is a list of bakers who have participated in the past:

    AJ @A Petite Slice of Life

    Tami @Tanglewood Knots

    Tracy @It’s a T-Sweets Day!

    Lucia @Crochet, Knit, and More

    Connie @Connie’s Creations

    Marcia @Una Regiaen Bicicleta

    Rebecca @Twinklehook

    Abbey @Three Cats and a Girl

    Susan @Granny Smith Quilting

    Kathy@Sewing Etc.

    Tina @Kristabella’s Hodgepodge

    Emma @Emma Crafts Design

    Kate @ Life, Tea,and Everything

    It’s going to be a FANTASTIC baking week! I can’t wait until Saturday to hear about your delicious bakes:)❤️❤️

    Fantastic Bake Along – Crazy Caramels

    Wait–Did I say Caramels? Yes, I did! This week I learned to make my first ever batch of gluten free/Vegan candy. I am happy to report that they turned out to be quite good!

    I want to thank this month’s star baker, AJ @ A Petite Slice of Life for the fun adventure!

    I really liked how few of ingredients were needed to make this recipe.

    The recipe didn’t call for nuts, but at my house, we put nuts in almost everything. What can I say? We are all nuts around here:)!

    I put the ingredients, minus the nuts and vanilla in my cooking pan and started to heat the sugar up.

    It started clear, went to bubbly, and finally to cloudy. I added the vanilla at the end.

    I put a cup or two of chopped nuts in the bottom of a greased baking pan.

    I then poured the hot mixture over the nuts. It was weird, but the oil kind of separated, and I could not get it to combine into the caramel.

    So… I just threw it out. That was a lot of oil!

    Oh well, I placed the pan in the fridge and waited for an hour or so. When I pulled it out, the caramel was crisp and had a pretty white coconut oil coating.

    It was very easy to get out of the pan by just turning the pan over and tapping it on the counter. It came out in one piece. Yea!

    I enlisted the help of my favorite, cute husband with the cutting of the caramel because of my cast. He did a spectacular job!

    He cut them into small, bite sized pieces. I think this was the key. If they are too big, you can’t put them all in your mouth at one time. They are quite sticky, so I liked not having to try to bite into them..

    Once again, this was a FANTASTIC Bake Along. In fact, you might say that it was SWEET! If any of you are interested in trying your hand at Caramels, you can find the recipe here.

    Thank you so much for dropping by today. I hope you have a moment or two to see how the other bakers fared in their kitchen’s this week:)

    Until next time,

    Fantastic Bake Along — Crazy for Caramel!

    I am so very happy to say it is FANTASTIC BAKE ALONG time again! After taking last month off due to wrist surgery, this is a real treat!:). I missed getting together and having our virtual Bake Along where we all Bake the same recipe and actually smell and taste the same yummy things. It is such delicious fun!

    This month’s star baker is AJ @A Petite Slice of Life . I have been looking forward to when AJ would be the star baker because she is a gluten free – dairy free baker, and I have always wondered about how she changes our recipes to fit her active, healthy life style. Now is our chance!

    AJ has chosen Crazy for Caramels as this month’s Bake/Cook. Yum! Yum! Yum! I haven’t made caramels for years now. These are going to be delicious! Why don’t you join along in the fun? Here is how–

    AJ’s recipe comes from a book called “Sweet Eats for All” by Allyson Kramer. It focuses on Gluten Free Cooking.

    Crazy for Caramels-

    • 1 cup sugar
    • 1 cup canned full fat coconut milk
    • 1/2 cup light corn syrup or agave
    • 1/2 cup non dairy margarine or coconut oil
    • 1 tsp vanilla extract

    Grease a baking dish or pan. The smaller the base, the thicker your caramel pieces will be. Place sugar, coconut milk and corn syrup into a heavy 2-3quart saucepan. It needs at least 6” of side as the mixture will bubble up. Over medium heat, stirring constantly with a wooden spoon, dissolve the sugar completely. Once dissolved, add the margarine and stir until just boiling. Once the mixture is boiling, stop stirring. Let the mixture continue boiling without stirring until it reaches 245-250F on a candy thermometer or the firm ball stage if using the cold water method (about 15-20 minutes). When the mixture is the right temperature, remove from the heat and immediately stir in the vanilla extract and pour into your prepared dish. Let cool to room temperature and then slip into your fridge for an hour. Just before cutting, pop it into the freezer for a few minutes to make it less sticky to cut. Once firm, cut the caramels into 20 pieces. Wrap the candies in waxed paper and store in the fridge or a cool, dry place for up to a month.

    ———

    And that’s it! Now it is time to go to the store and gather up my non-dairy items to try my hand at non dairy caramels. I’m excited! I hope the other bakers are too.

    Here is a list of bakers who have participated in the past.

    Please let me know if you are in for this month’s Bake/Cook! I can’t wait until Saturday:)❤️❤️

    Fantastic Bake Along – Ode To Chocolate— Brownies

    Ok, get ready to throw out every other brownie recipe you have.  Make room in the trash for all of those cheap, yucky boxes of brownies in your pantry. Here is the golden mother of all brownie recipes.  It is THE ONLY brownie I am willing to indulge calories on!

    This month’s FANTASTIC BAKE ALONG star baker, was Tami over at Tanglewood Knots, She asked us to make our favorite chocolate recipes. SWEET! I knew right away which recipe I would share.

    Many years ago, our good friends and neighbors, the Tylers (thus the name), brought us a plate of these delicious brownies for a party we were having. Oh…my…goodness!!      –They were so good that I got the recipe and have not wasted my time on any other kind since.  I literally take a bite of the others and just throw them away because nothing else compares with these magnificent bites of flaky topped, moist centered, chocolate bits of heaven.

    Ok, you get it. They are wonderful:)  Some may say that nuts are optional, but in our family that would be a  crime worth jail time!

    Here is the recipe:

    Tyler Brownies–

    Ingredients:

    • • 1c butter –not margarine
    • • 5 tbs unsweetened cocoa powder
    • • 2c sugar
    • • 3 eggs
    • • 2 tsp vanilla
    • • 1 1/2c flour
    • • *optional 1c chopped nuts

    Combine butter, sugar, cocoa, and eggs.  Mix until smooth. Add flour, vanilla, and nuts.  The batter will be thick and light brown.   Spoon into a greased 8×8 pan . They will be thick. Cook on the middle rack of  a 350* oven for 40-45 min.  Start checking at 35 min.  They are done when a knife comes out clean but just barely clean.  Do not over cook.

    Yummy!! I always enjoy Fantastic Bake Along time each month. I am excited to head over and see the delicious chocolate recipes that are cooking up in the other bakers kitchens. I’m headed over to check them out. Why don’t you join me for some delicious no-calorie indulgence?!❤️❤️

    Tami @Tanglewood Knots

    Tracy @It’s a T-Sweets Day!

    Lucia @Crochet, Knit, and More

    AJ @A Petite Slice of Life

    Marcia @Una Regiaen Bicicleta

    Rebecca @Twinklehook

    Abbey @Three Cats and a Girl

    Susan @Granny Smith Quilting

    Kathy@Sewing Etc.

    Tina @Kristabella’s Hodgepodge

    Brenna @ Crochet539

    Emma @Emma Crafts Design

    Kate @ Life, Tea,and Everything

    Thank you for dropping by today! I hope the rest of your day is FANTASTIC!

    Fantastic Bake Along- Ode to CHOCOLATE!

    I am so excited about this month’s Bake Along! Tami over at Tanglewood Knots is our star baker this month and has chosen an “Ode to Chocolate” Bake. SWEET!!!

    Tami would like us all to bake our favorite chocolate recipes and share a few pictures and the recipe with the rest of us. She has included a recipe on her blog for Peppermint Patties to get you excited:)

    Tami’s yummy Peppermint Patties

    She has lots of pictures and instructions here.

    Don’t you think chocolate is the perfect bake for the month of February and Valentines Day? We would LOVE to have you join us! Here is how:

    Here is the list of bakers who have joined in the past. We look forward to baking along together again❤️.

    Tami @Tanglewood Knots

    Tracy @It’s a T-Sweets Day!

    Lucia @Crochet, Knit, and More

    Connie @Connie’s Creations

    AJ @A Petite Slice of Life

    Marcia @Una Regiaen Bicicleta

    Rebecca @Twinklehook

    Abbey @Three Cats and a Girl

    Susan @Granny Smith Quilting

    Kathy@Sewing Etc.

    Tina @Kristabella’s Hodgepodge

    Brenna @ Crochet539

    Emma @Emma Crafts Design

    Kate @ Life, Tea,and Everything

    Please let me know if you are in for an Ode To Chocolate this week everyone! I can’t wait until Saturday:)❤️❤️