Trying to use everything in my refrigerator before going on vacation! I had some heavy whipping cream left from making Alfredo sauce so Drew and I decided to make cream puffs because we just really love them. We mixed vanilla custard with the whipped cream, and they tasted so good!
I went looking through my cookie books to find a recipe that would incorporate the red and blue chocolate I had in my freezer, and the recipe below is what I decided to make for our Fourth of July picnic.
The Fourth of July is one of my very favorite holidays. I like that there are no expectations involved, and that we have been going to the same park and doing the same thing for years and years. We always bring some kind of dessert, drinks, stuff for sandwiches, watermelon, pasta salad, chips, and licorice. We arrive at the park at about 11 AM and stay until after fireworks: about 11 PM. We play on the playground, swim, eat, talk, listen to an orchestra before fireworks, and of course we eat again. It is such a wonderful family day, and I will never forget all the wonderful memories.
Another neat thing - my seventeenth wedding anniversary happens to be on the 5th of July. Can you believe I actually used whiskey from my wedding reception for these cookies? I still have a lot of it left!
Happy Fourth of July to everyone!
White Chocolate Butterscotch Cookies
(from Mrs. Field’s Best Cookie Book Ever!)
2 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
2 sticks softened butter
1 1/2 cups packed dark brown sugar
2 large eggs
1 tbsp light molasses
2 tsp vanilla extract
1 tsp scotch whiskey
1 cup toasted chopped pecans
3/4 cup butterscotch chips
3/4 cup white chocolate chips
Yield: about 3 dozen.
Preheat oven to 300. In a medium bowl, combine flour, baking soda, and salt. In a large bowl with an electric mixer, cream the butter and sugar. Add the eggs, molasses, vanilla, and whiskey - then blend well. Add the flour mixture and mix to blend. Stir in the pecans, butterscotch chips and white chocolate chips. Do not overmix. Drop the cookie dough by rounded tablespoons 2” apart onto an ungreased cookie sheet. Bake for 18-20 minutes or until set. Transfer to wire racks to cool.
Here is my peanut butter pie from the other day: one of the desserts I made for my aunt and mom. We also had stuffed peppers, mashed potatoes, corn, and salad with strawberries and feta cheese.
I made the peanut butter pie with a pretzel crust since I had a half eaten bag of pretzels in the cupboard. It was really good!
We had a really nice time sitting on the deck and enjoying summer and family. It was a great Sunday dinner.
I had my mom and Aunt Mary Ann come over for dinner on Sunday, and this is one of the desserts I made. It looked much prettier before I baked it, but It really tasted good - I love fresh, summer fruit! I also made a peanut butter pie. As I mentioned before, three very hungry boys live here.
Last Thursday was the last day of school, so Drew and Sam asked me to make pie for their teachers. Since I assume everyone likes apple pie, I made two apple pies with caramel walnut topping. I also finally got to use the boxes and bakery string I bought around Christmas time!
The teachers that Sam and Drew had his year were amazing people - enthusiastic, terrific teachers, and both had great attitudes. I am thankful for the wonderful year, but also very thankful it is finally summer! I am looking forward to all the fun summertime things we will do as a family.