Frosted Almond Oatmeal Cookies

Sometimes when there is a craving you just have to fix it. I wanted a frosted cookie, almond and oatmeal sounded good, so here we go…

Almond Oatmeal Cookies:
1 cup butter, softened
¾ cup sugar
½ cup brown sugar
2 eggs
2 tsp almond extract
½ cup sliced almonds, processed fine
¾ cup flour
3 cups oats
½ cup corn starch
1 tsp baking soda
1/2 tsp salt
1 cup sliced almonds

Preheat oven to 375°. Cream butter, sugar, and brown sugar. Mix in eggs and almond extract. Stir together processed almonds, flour, oats, corn starch, baking soda, and salt; add to creamed mixture and mix until combined. Stir in 1 cup sliced almonds. Drop scoopfuls of dough onto silpat lined sheet or sprayed cookie sheet. Press down slightly with glass bottom dipped in sugar. Bake for 9-10 minutes, do not over bake, you want them to be tender. Frost with following frosting when completely cooled.

Honey Buttercream Frosting:
1/2 cup butter, softened
3 Tbl honey
3 cups powdered sugar
3-4 Tbl milk

With electric mixer, whip butter and honey. Add powdered sugar and enough milk to make desired frosting consistency.

One Year Ago Today: Creamy Lemon Oat Bars

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Sweet Honey Butter Rolls

On the hunt for a little roll that makes a statement all on its own for a wedding reception.  We are liking this, a sweet dough spread with honey butter, rolled, and baked to golden brown.  I think if I took a little more time I could make them look nicer, I was in a hurry and it shows.  But, love that honey butter flavor!

Sweet Roll Dough:
1/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 Tbl sugar
1/2 cup warm milk
1/3 cup sugar
1 egg, beaten
1/4 cup butter, softened
3 cups flour
1 tsp salt

Honey Butter:
1/4 cup butter, softened
2 Tbl honey

For honey butter, stir together butter and honey, put in refrigerator.  For sweet dough, in large bowl of mixer pour warm water, sprinkle yeast over water, and sprinkle 1 Tbl sugar over yeast.  Let yeast sit for 5 minutes.  Add warm milk, 1/3 cup sugar, egg, butter, flour, and salt.  Mix and knead.  Put dough in sprayed bowl, cover, and let rise one hour.  Divide dough into 4 equal pieces.  Roll one piece into a 8″ diameter circle, spread with 1/4 of honey butter mixture, cut with pizza cutter into 8 equal triangles.  Roll each starting at big end up to the point.  Place on silpat lined baking tray or sprayed baking sheet point down.  Repeat with remaining 3 pieces of dough.  Let rise 30-45 minutes.  Bake in preheated 350° oven for 10-12 minutes or until just golden.  Makes 32 small rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Peach Cobbler Cupcakes with Cinnamon Honey Buttercream Frosting

Cupcake time!  A tender Peach cupcake with a hint of cinnamon and nutmeg topped off with a creamy cinnamon honey buttercream frosting sprinkled with cinnamon sugar.  It’s a peach!

Cupcakes:
1 cup sugar
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 eggs
1 tsp vanilla
1/2 cup oil
1/2 cup peach juice (from can of peaches)
1 (29 0z) can peaches, drained reserving juice, small dice

Preheat oven to  350°.  Prepare cupcake pans with papers, recipe makes 18 cupcakes.  Stir together sugar, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In large bowl with electric mixer, mix eggs, oil, peach juice, and vanilla.  Mix in dry ingredients.  Fold in peaches.  Scoop batter into prepared cupcake cups, filling papers almost to top.  Bake for 18-22 minutes, until top center is set.  Cool completely.

Frosting:
½ cup butter
¼ cup shortening
3 cups powdered sugar
¼ tsp cinnamon
5 Tbl cream
3 Tbl honey
Cinnamon/Sugar

With electric mixer, cream butter and shortening.  Add powdered sugar, cinnamon, cream, and honey.  Beat until whipped creamy frosting consistency.  Frost cooled cupcakes and sprinkle with cinnamon/sugar.

One Year Ago Today:  Lemon Date Nut Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.