White Mountain Mudslide Cookies

This recipe is a spin off from the boozy mudslide drink. The drink recipe is one of coffee liqueur, irish cream and vodka. The cookie recipe has espresso chips, irish cream and whiskey. It does require some specialty ingredients, however, one bite of these delicious gems does make it worth it. Instead of the liqueur cooking out, they have irish cream extract in them which insures that they retain that flavor long after they have been baked.

Also, the original recipe stated cappuccino chips. Guittard actually made these at one time but they have been discontinued. Instead, Hershey has come out with espresso chips which are a coffee/cocoa combination, so this is what I used. Since they have cocoa in them I opted out of drizzling them with bittersweet chocolate. The Guittard cappuccino chips may not have had cocoa or chocolate in them.

They do have another drizzle on top which is simply a mixture of irish cream and confectioners sugar. They bake up soft and cakey with a rich irish cream flavor and an chock full of coffee chocolate chips. With that being said they are hard to resist. A great adult cookie for a special occasion or for when you want a cookie with a boozy kick. This recipe makes 3-3 1/2 dozen and the irish cream drizzle just enough for 3 dozen.

White Mountain Mudslide Cookies
adapted from Bed and Breakfast Inns 

Ingredients/Cookies
2 eggs
1 tbs whiskey
1 tsp irish cream flavoring
1/2 tsp vanilla extract
2 cups espresso or cappuccino chips
2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup butter
1/2 cup white sugar
1 cup light brown sugar

Ingredients/Topping
3/4 cup confectioners sugar
2-3 tbs irish cream
1/4 cup bittersweet chocolate chips, melted (optional)

Preheat the oven to 350. Line 2 baking sheets with parchment paper and set aside. Fill a stand mixer bowl with butter and both types of sugars, Beat until creamy. Then beat in irish cream flavoring, vanilla extract, whiskey and eggs. Mixture should be light and fluffy.

In another bowl, sift together flour, baking soda and salt. Fold into butter/sugar mixture until just combined. Then mix in chips until evenly distributed. Using a tablespoon sized scoop, drop mounds of dough onto prepared baking sheets, spacing about 1-1 1/2 inches apart.

Bake until golden brown on the edges, 14-16 minutes. Let rest on baking sheet a few minutes, then transfer to rack to cool completely. Once cooled, prepare topping by sifting confectioner's sugar in a bowl, then whisk in enough irish cream (I used only 2 tbs) for drizzling consistency. Drizzle over top of cookies using a squirt bottle or a fork. Let icing set.  If you opt for the chocolate drizzle, drizzle the opposite direction over the cookies after the irish cream icing has set. Then let chocolate set before serving.
                                  **LAST YEAR:Limoncello Bundt Cake**

Apple Pie Bars

Things are in a change mode. Sometimes we welcome change, especially if it is our idea. Other times (usually someone else's idea) we find ourselves a bit resistant. All changes have their challenges which take us out of our comfort zone.  In time, however, we do make the adjustment and hopefully realize some of the good aspects about the change. Then there is the further step of it being inducted into our comfort zone.

Since I am not there yet, I decided to make something a little bit comforting. Most of us consider a slice of mother's or grandma's apple pie is something that falls into that category. These bars are easier to make than an apple pie, but you still get all the same flavor of a pie.

Apple Pie Bars
adapted from New York Times

Ingredients/Crust
3 cups flour
1 cup sugar
3/4 cup chopped walnuts
1 tsp salt
1 1/2 cups butter, cubed
1/2 tsp cinnamon
1/2 tsp cardamon

Ingredients/Filling
1 1/2 lbs granny smith apples, peeled cored and sliced into 1/8"
1 1/2 lbs one choice of gala, fuju or pink lady apples prepared same as granny smith
3 tbs lemon juice
1/4 cup butter
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cardamom
2/3 cup sugar

For the crust and topping, preheat oven to 350 degrees. Foil line a 9 x13 inch pan and leave an overhang on the longest sides. Butter the interior of the foil covered pan, bottom and sides. Using a food processor, pulse the flour, salt and sugar together. Then drop in butter cubes and process until it resembles a dough. Measure out 1 1/2 cups and place in bowl. Add walnuts, cinnamon and cardamom. Mix together until evenly distributed. Shape into a ball and cover. Place in refrigerator until ready to use.

Empty the remaining dough into the prepared pan and press evenly, covering bottom and 1/2 inch up the sides of the pan. Bake for 20-25 minutes, until golden. Cool on wire rack and turn off oven.

To make the filling, mix the apples with the lemon juice, making sure all slices are coated. Fill a saucepan with butter and place over medium high heat and let butter melt. Then sprinkle in the cardamon, nutmeg and cinnamon. Stir until blended with the butter and let sit for 15 seconds to meld. Add the sliced apples and stir as they soften, cooking for about 5 minutes. Then mix in sugar. Stir at intervals. Mixture will become soupy and then liquids will evaporate. This process should take about 10-20 minutes. The apples should be soft and coated with the mixture but running a spoon along the bottom of the pan should leave an empty space. It is dry but not so dry that the apples are sticking.

Remove from heat and set aside to cool to room temperature. As it cools, preheat the oven to 375. Once the apple slices are cool, empty into prepared pan. Spread evenly covering bottom and corners. Also, press down slightly to make more compact.

Remove walnut mixture from fridge. Using a fork, break the dough into clumps, about pebble-sized or smaller. Sprinkle evenly over the top of the apples. Bake until topping is golden, about 45-50 minutes. Cool completely in pan. Using foil overhang as handles, lift bars out of pan. Cut into squares and serve.
                                **LAST YEAR:Cherry Almond Eclairs**

Carrot Cake Whoopie Pies

Whoopie pies originated from the Amish in Pennsylvania. The interesting thing is they were not a singular endeavor in baking. In fact, they were the result of leftover cake batter. They became such a favorite that today we mix up batter for the sole purpose of making these tasty cake-like sandwiches.

The standard is the chocolate, but since they are a spin off from cake, the flavors are endless. The flavor I chose here is carrot cake. These gems are wonderfully spiced and packed with shredded carrots. Along with carrots, there is a tasty complimentary cream cheese filling.

This recipe is from Moon River Bakey, but the website no longer exists. It is a good thing I got this recipe before it went away because it is a keeper in my book.  The recipe makes 12 whoopie pies and uses 2 whoopie pie pans.

Carrot Cake Whoopie Pies
adapted from Moon River Bakery

Ingredients/Cakes
2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup butter (room temp)
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs (room temp)
1 tsp vanilla extract
1 1/2 cups grated carrots

Ingredients/Filling
6 oz cream cheese (room temp)
2 cups confectioners sugar
1/2 tsp vanilla extract
1/2 cup butter (room temp)

If not using non-stick pans, spray two 12 cavity whoopie pie pans with non-stick spray. Preheat oven to 350 degrees. For the cakes, fill a stand mixer bowl with butter and both types of sugar. Beat on medium high speed until fluffy, scraping down the sides of the bowl when necessary. This should take about 3 minutes. Using another bowl, sift together the first 7 ingredients and set aside.

Beat one egg into the butter sugar mixture until blended. Repeat with the second egg. Blend in the vanilla extract. Take out a wooden spoon and mix the sifted ingredients into the batter until no dry streaks remain. Lastly, fold in the shredded carrots, distributing evenly throughout the batter.

Spoon heaping tablespoons of batter into the cavities, With dampened fingertips, press down the dough evenly in each cavity, so they are filled to the edges. Bake for about 12 minutes or until top springs back when lightly touched.

Let cool in pan for 5 minutes. Then transfer to rack to finish cooling. Let cool completely prior to making the filling.

For the filling combine the butter and cream cheese together, beating on medium high speed for 2 minutes, scraping down the sides of bowl at intervals. Sift in powdered sugar in 1/2 cup increments, beating after each addition. Once incorporated, beat in vanilla extract. Spread filling on bottom side of 12 cookies and then top each with an additional cookie. Refrigerate to store but let come to room temperature for serving.
                                **LAST YEAR: Grand Hotel Pecan Balls**