Archive for January, 2013

Troy-Bumpas Cookies: Almond Joy Cookies

January 10th, 2013 by Judy Horn

Almond Joy Cookies

Almond Joy Cookies

This week I baked cookies that might be considered confections more than cookies. Either way, these are delicious treats. As the name suggests, the main ingredients are similar to those in an Almond Joy candy bar: coconut and almonds. For people looking for a gluten-free or egg-free cookie, this recipe will work for you.

A few tips: Be sure to grease the baking sheet well. I prefer to cover my baking sheets with a sheet of parchment paper which, for this recipe, I spray with vegetable cooking spray. This makes clean up a breeze. These cookies freeze well, but separate layers with wax paper so the cookies don’t a stick together into one big lump! Enjoy. If you try this recipe, let me know what you thought of it! – Innkeeper Judy

 

Almond Joy Cookies

1 can (14 ounces) sweetened condensed milk (NOT evaporated milk)
2 ounces unsweetened chocolate
¼ teaspoon salt
1 teaspoon pure vanilla extract
3 cups shredded sweetened flake coconut
45 whole almonds, plain or salted

Heat the oven to 350 degrees F. Position the racks in the center of the oven.

In a large glass bowl, combine condensed milk, chocolate and salt. Heat on high in the microwave oven for a total of 2 minutes, stirring every 30 seconds. The chocolate should melt completely and the mixture will thicken slightly. Stir in vanilla extract and coconut and mix well.

Form cookies by dropping rounded teaspoonfuls of the mixture onto a well-greased cookie sheet, 1 inch apart. Top each cookie with an almond. Bake for 10 to 12 minutes, watching the cookies carefully after 8 minutes since these cookies can quickly get too brown. Immediately remove the cookies from the baking sheet with a metal spatula and cool on a wire rack that is covered with a sheet of wax paper.

Makes 45 cookies.

Troy-Bumpas Cookies: Peanut Butter Tartlets

January 3rd, 2013 by Judy Horn

Peanut Butter Tartlets

Peanut Butter Tartlets, a Troy-Bumpas Inn favorite

One of my favorite cookies is this recipe for Peanut Butter Tartlets that I developed when I worked as a test kitchen home economist. These little tarts are rich in peanut flavor because peanut butter appears in both the tart pastry and the filling. You’ll need mini muffin pans to make these treats. The full recipe follows these step-by-step photos.

 

Dough should be crumbly
At first, the dough should be crumbly.

Begin by making the tartlet dough. Combine the dry ingredients and then use a pastry blender to cut in the butter and peanut butter. The mixture should be crumbly.

 

Wrap the dough ball
Form the dough into a ball and wrap in plastic wrap.

 

 

Using your hands, gently pull the mixture together to form a ball. Do not knead the dough since this will cause the tarts to become tough. Wrap the ball of dough in plastic wrap and refrigerate at least 20 minutes. This allows the dough to relax and firm up and also gives you time to prepare the filling. To make the filling, simply blend the ingredients together, mixing until smooth.

 

Dough formed into tarts
Form the dough into tart shells.

 

Take a rounded tablespoon of dough and roll it into a ball. You should be able to get 45 balls from the dough. Place each ball into the cups of mini-muffin pans. Use your fingers to hollow out the dough and form a tart shell. Be sure there are no holes in the bottom of the tartlets.

Filled tarts

Add the filling to the tarts.

 

Fill each tart shell with a tablespoon of the filling. Do not over fill. If the tarts are too full, the filling will overflow and create a mess!

Bake in the center of a preheated 350 degree F. oven for 25 minutes or until the tarts are golden brown. Set the hot muffin pans on a wire rack to cool for about 5 minutes. Then turn the tarts out of the pan and allow them to cool completely on wire racks. These tartlets can be made ahead and freeze well. Enjoy!

 

 

 

Peanut Butter Tartlets

Dough:
2-2/3 cups all-purpose flour
½ teaspoon salt
½ cup granulated sugar
1 cup butter or margarine, at room temperature
1/3 cup creamy peanut butter

Filling:
2 eggs, well beaten
½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon all-purpose flour
2 eggs, at room temperature
2 tablespoons milk or cream
1 teaspoon vanilla extract

To make the dough: In a large bowl, combine 2-2/3 cups flour, salt, and ½ cup granulated sugar. Using a pastry blender, cut in 1 cup butter and 1/3 cup peanut butter until mixture resembles coarse crumbs and ingredients are well mixed. Shape into a ball. Dough will be soft. Wrap in waxed paper or plastic wrap and refrigerate at least 20 minutes.

While dough chills, prepare filling: In medium bowl, combine ½ cup peanut butter, ½ cup granulated sugar, brown sugar, 1 teaspoon flour, 2 eggs, milk, and vanilla extract. Stir to blend well.

Heat oven to 350 degrees F.

For each tartlet, place one rounded tablespoon of dough into ungreased mini muffin cups. Press and shape to form a pastry shell. Spoon one tablespoon of filling into each tart.

Bake 25 minutes or until filling is golden brown. Cool in pans for 5 minutes before removing; complete cooling on wire racks.