WS Oatmeal-Craisin Cookies

I can't really tell you the exact recipe, its in one of my many William Sonoma books (and not one from online), the "Cookies" book. But it was what I started with. I used my homemade cultured (healthier) butter in the cookies, rolled oats, walnuts, craisins (in some) gluten free flours (healthy ones like bean and brown rice) an egg, etc. And not very much brown sugar in it either. And vanilla, nutmeg and cinnamon in it to. 

THEY TURNED OUT SO WARM AND YUMMY! I will definitely be making them again! Maybe try them out a sugar free way (using IDEAL sugar). And with real cranberries instead of dried ones for added tartness.These will be our breakfast cookies! 

NOM NOM NOM!

I do recommend WS books, if you see them, you should buy one and try out some of the recipes. Also, remember if the flour is under 1 cup, you can fairly easily switch it with gf flour!

Rich Fudge Frosting

Easy Sour Cream Fudge Frosting

Easy rich frosting? Melt chocolate in double broiler like typical ganache, let cool, then mix in sour cream and confectioners sugar until right. 

here.....from my fave ppl.. Williams Sonoma

• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup heavy cream
• 10 oz. bittersweet chocolate, chopped
• 3/4 cup sour cream
• 1 cup confectioners’ sugar

Directions:

In a medium-size, heavy saucepan over low heat, combine the butter and cream. Heat, stirring frequently, until the butter melts. Add the chocolate and whisk until melted and smooth, about 2 minutes. Remove from the heat; let cool to barely lukewarm, about 8 minutes.

Whisk in the sour cream until fully combined. Then whisk in the confectioners' sugar. Let stand until thick enough to spread, about 10 minutes. If the frosting becomes too stiff to spread, rewarm briefly over low heat and whisk again until smooth.

For mocha flavor: Add 1 Tbs. instant espresso powder or regular coffee powder to the butter and cream.

For peppermint flavor: Whisk 1/2 tsp. peppermint extract into the frosting before adding the confectioners' sugar.

For tangerine flavor: Whisk 1 Tbs. grated tangerine zest into the frosting before adding the confectioners' sugar

Makes about 2 2/3 cups.

Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).

Pineapple Updside Down Cake

Pineapple Upside Down Cake

This turned out a bit too tantalizing, for though I'm not into pineapple, even I had to try some. Smelled Fantastic! Tasted SO GOOD! Def worth the burned flesh I got during the brown sugar melting part. 

Recipe? Its two recipes. One "altered slightly". First Williams Sonoma Pineapple Upside Down Cake recipefrom the fruit cookbook we bought, the methods and everything minus the cake mix, which was Pamela's GF Baking Mix's recipe for Yellow Cake. Basic gist would be yellow cake or vanilla cake mix or recipe. Start by buying sliced pineapple or fresh and slicing. Melt 1/4 cup butter on medium/medhigh heat, add 3/4 cup brown sugar mix and cook till small bubbles form, pour in lightly greased pan, place fruit on top, then cake mix, then cook 350 for 35+ mins. I'd suggest a cake recipe that has 2 or more eggs, or add if using mix. I'd suggest whipping egg whites to stiff peaks and folding in at end before pouring in pan.

Changes? Well, not many. I added about 1/4 ground pineapple (I had slices left) to the cake mix, and instead of milk I used a mix of half n half, heavy cream, and yogurt. That was for moistness, though not needed as the brown goo and fruit from the pan provide plenty, so I'd suggest just following directions. But a pinch or dash of cinnamon in the brown sugar butter mix was a great idea, I'd def recommend doing that, and the mashed pineapple thing. 

Enjoy! (serve warm)

Hubby sure did, he had seconds! :)

Would have had more but he complained about us being out of milk to drink, he loves his milk. We go through a gallon in about 3 days. He prefers milk with sweets, so do I. Kinda cuts the sugar.

LD