Something Different for Breakfast

I am so spoiled by the richness of the American lifestyle.  Instead of being truly grateful for what God has provided in terms of foods to break my fast I want something different.   Well, I found it in the Cook's Country Magazine.  A part of America's Test Kitchen and led by Christopher Kimball, Cook's Country is a great cooking aid even for folks who have been in the kitchen since they were knee-high to a grasshopper!  At the back of this month's issue is a recipe for Breakfast Cookies ...AWESOMELY GOOD!

Here is the recipe.  Try it out and if you like it you might want to mosey on over to CooksCountry.com and consider a subscription to the magazine.  It isn't expensive and it is worth every penny!!

8 slices of bacon, fried crisp

1 stick of unsalted butter, softened

2/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

2 tablespoons frozen orange juice concentrate, softened

1/2 teaspoon grated orange zest

1 1/4 cups all purpose flour

1/2 cup GrapeNuts cereal

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup granulated sugar.

1. Cook bacon in skillet over medium heat until crispy (be careful to not get it over done)
2. Put rack in middle of oven and heat oven to 325 degrees.
3. Using stand mixer or electric mixer, beat butter and sugars on medium high speed until pale and fluffy.
4. Add egg, orange juice concentrate, and orange zest. Mix again until well combined.
5. In three increments add the dry ingredients, mixing until just incorporated.
6. Add the bacon and mix until well incorporated.
7. Place remaining 1/3 cup sugar in a bowl.
8. Taking a scant 2 tablespoons of dough (it will be sticky) roll it into a ball and then roll it in the sugar.
9. Place sugared ball on one of two parchment paper lined baking sheets.  Each sheet should have no more than 8 cookies on the sheet placed well apart.  These cookies s-p-r-e-a-d out.
10. Using bottom of a drinking glass dipped in remaining sugar flatted the balls to 2 1/2 inches in diameter.
11. Bake cookies - 1 sheet at a time - for 15 to 19 minutes - (if unsure go for the longer baking time it effects the outcome)  Remove from oven and transfer parchment paper and all to a wire cooling rack. 
12. Let cool completely.  Enjoy.  Makes 16 LARGE cookies.

Himself the DH says these are very similar to scones...just flat.  

A Spooky Little Treat

It is getting to be that time of year when the stores are filled with scary items and our minds turn to the glories of autumn.  For me that also means thinking about making Halloween extra special for my grandchildren.  Jennifer gave me the idea AND bought the Tic-Tacs ... so all I had to do was create the label for this super simple and super fun treat...  Thank the Lord I have a Silhouette Cameo and the sketch pens ... this was done in literally minutes.

No Bake Pumpkin Cheesecake - an appealing presentation

A cousin of mine posted this on her Facebook wall.  I really do love cheesecake but sometimes cutting a slice off of one seems a little "too much" if you know what I mean.  With the presentation of the dessert in an individual dish/bowl/cup my eyes don't seem to find themselves on overload.  Haven't made this recipe yet but wanted to find a way to pin it (yeah, Pinterest) to share with others.  If you try it, please leave a comment.  I'd love to hear from you.  

For the crust

• 1 sleeve graham crackers (about 9 crackers)
• ½ stick (4 tablespoons) butter, melted

• 2 tablespoons sugar
• 2 tablespoons brown sugar

For the filling

• 1 8-ounce package cream cheese, softened to room temperature

• 1 15-ounce can pumpkin puree

• 3 teaspoons pumpkin pie spice
• OR 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves

• 1 1-ounce package cheesecake-flavored instant pudding mix
• 1 14-ounce can sweetened condensed milk

• 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.

2. Add the melted butter, sugar and brown sugar and pulse until combined.

3. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.

4. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.

5. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.

6. Add the sweetened condensed milk and mix again until well combined.

7. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.  OR (see note below) at this point put the filling mixture into another bowl.  Wash the stand mixer bowl thoroughly making sure there is no greasy residue left behind.  Put the heavy cream, cream of tartar and sugar into the clean bowl.  Using the wire whisk, whip until stiff peaks form.  Reserve some of the whipped cream for garnishing then fold the cheesecake mixture into the remaining whipped cream.

8. Allow the mixture to sit in the refrigerator for about an hour to firm up.

9. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.

10. Garnish with additional whipped topping  or whipped cream if desired

Personal Note: In an effort to reduce the amount of chemicals and un-natural things my family consumes I would change the recipe to eliminate the frozen whipped topping.  I would replace the whipped topping with the following

• 1 pint of heavy whipping cream

• 1 teaspoon cream of tartar

• 1/4 cup sugar