Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Cara Cara Orange Sugar Cookies

Sunday, February 8, 2015

Cara Cara Orange Sugar Cookies {sosweetlikesarah.com}

I had a Cara Cara Orange for the first time a few weeks ago and I officially have a new second favorite fruit (nothing can touch pineapple).  The problem was the person who gave me the oranges had no idea what they were.  After some research and shopping a couple of stores, I found it (and the last bag too)!  I've had a great time just eating them, making margaritas, and making cookies using these oranges!  

Cara Cara Orange Sugar Cookies {sosweetlikesarah.com}

Cara Cara Orange Sugar Cookies
Makes about 5-6 dozen, depending on size. 

1 1/2 cups granulated sugar
2 sticks (1 cup) unsalted butter, softened

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 teaspoon vanilla extract 
2 tablespoons juice from 1/2 cara cara orange
Extra sugar for rolling

1.  Preheat oven to 350˚ and line a baking sheet with parchment paper.
2.  In a large mixing bowl, beat sugar and butter until fully mixed.
3.  In a second bowl, combine flour, baking soda, baking powder, and salt. Stir until combined.
4.  Add the egg, vanilla, and orange juice to the butter mixture.  Mix until combined.
5.  Slowly add the flour mixture and beat until a dough forms.  It will be very sticky!
6.  In a small bowl, pour a couple spoonfuls of sugar.  Take about a tablespoon of dough, roll into a ball, then roll in the sugar.  Place on a baking sheet lined with parchment paper.
7.  Bake cookies for 9-11 minutes.  Allow to cool on sheet for about 2 more minutes, then move to a cooling rack.  Allow to cool completely before storing in an airtight container.  

Recipe adapted from Two Peas and Their Pod
Cara Cara Orange Sugar Cookies {sosweetlikesarah.com}

Orange Roll Cookies

Tuesday, November 25, 2014

Orange Roll Cookies  {sosweetlikesarah.com}

I've always been a fan of cinnamon rolls, but lately I've completely fallen in love with orange rolls.  Maybe it was because I have always been lazy and bought canned cinnamon rolls.  The regular ones were always just like a biscuit with some glaze on top, but the orange rolls were actual rolls that have a sweet and juicy glaze on top that was just irresistible.  So irresistible that I would practically eat the entire can by myself whenever I would make them!

While I'm still not adventurous enough to make cinnamon rolls from scratch, I can definitely make cookies from scratch (even though this recipe uses prepackaged sugar cookie mix - but feel free to use your favorite sugar cookie base!).  Here is my twist on the popular cinnamon roll cookie with a yummy orange glaze.  Yum yum yum!

Orange Roll Cookies  {sosweetlikesarah.com}


Orange Roll Cookies

Ingredients

  • 1 bag sugar cookie mix (such as Betty Crocker Sugar Cookie Mix)
  • 1/2 cup butter, softened
  • 1/4 cup flour
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 teaspoon cinnamon
  • 1 teaspoon brown sugar
  • 1 1/2 cups powdered sugar
  • 3 tablespoons orange juice

  • Directions
    1. Mix together sugar cookie mix, butter, and flour until combined and a dough begins to form.
    2. Sprinkle some additional flour (be generous and test out a portion of the dough before placing the entire thing on the counter.. the dough is very sticky) on to a clean surface and roll the dough into a rectangular shape and at about 1/4 inch thickness.
    3. Spread melted butter on top of dough and sprinkle brown sugar and cinnamon on top.
    4. Starting for the long edge of the dough, roll up jelly roll style. Cover in plastic wrap and refrigerate for a minimum of 1 hour.
    5. Preheat over to 375˚.
    6. When throughly chilled, slice dough until 1/2 inch - 3/4 inch slices. Place slices onto a cookie sheet and bake for 14-15 minutes. Place on cookie rack to cool completely.
    7. To prepare glaze, combine 1 1/2 cup powdered sugar with 3 tablespoons orange juice. Drizzle over cooled cookies and allow to set.
    Cookies adapted from Betty Crocker.



    Loaded Peanut Butter and M&M; Cookies

    Saturday, November 15, 2014

    Loaded Peanut Butter and M&M Cookies || sosweetlikesarah.com

    I still have a bag of leftover Halloween candy sitting on my kitchen counter.  That's because, sadly,  I've had to eat the entire bag by myself!  I was so excited to hand out candy the first year in my brand new house and new neighborhood.  I had zero trick or treaters come to my house and ending up spending my favorite holiday doing laundry.

    So the bag sat there for a week and I slowly started munching on the candy until finally I decided it was time to use it up the remaining pieces quickly.  The majority of what was left was regular and peanut M&Ms, so I decided to toss since some peanut butter chips in to the mix as well.

    Loaded Peanut Butter and M&M Cookies || sosweetlikesarah.com


    Loaded Peanut Butter and M&M Cookies

    • 3/4 cup unsalted butter
    • 3/4 cup brown sugar, packed
    • 1/4 cup sugar
    • 1 egg
    • 2 tsp. vanilla extract
    • 2 cups all purpose flour
    • 2 tsp. cornstarch
    • 1 tsp. baking soda
    • 1/2 tsp. sea salt
    • 1 1/2 cup peanut butter chips, regular M&Ms, and peanut butter M&Ms
    1. After allowing the butter to reach room temperature, cream together butter and both sugars until creamy.
    2. Add the egg and vanilla extract and mix until smooth.
    3. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the butter mixture until fully combined.
    4. Add the peanut butter and M&Ms (or desired mix ins) and mix until mix ins are evenly distributed (this takes about 30 seconds with my stand mixer).
    5. Wrap cookie dough in plastic wrap and refrigerate for at least 1 hour.
    6. Preheat oven to 350˚ and line a baking sheet with parchment paper. Remove dough from the fridge and let rest for about 10-15 minutes. Roll dough into balls about 1 inch in width. The dough will hold it shape when baked, but make sure to spread balls evenly on the baking sheet. Place the dough back in the fridge to stay chilled between batches.
    7. Bake each batch for 9-10 minutes or until bottoms are golden brown. I normally peek at the bottoms around 9 minutes in and decide from that point if they need to bake for a minute more or so.
    8. Transfer to cooling rack and allow to cool completely.
    If you liked these, check out my Chocolate Chip and Peanut Butter cookies:
    Peanut Butter and Chocolate Chip Cookies || sosweetlikesarah.com

    Frightful Friday: "Monster Mash" White Chocolate & Candy Corn Haystacks

    Saturday, October 25, 2014

    "Monster Mash" White Chocolate and Candy Corn Haystacks {sosweetlikesarah.com}
    Welcome to Frightful Friday!... on a Saturday.  And one week later.

    I had a wonderful idea and intentions for last Friday's post, but it was a total bust.   The batter for the cake roll I was making turned out horrible and ended up going straight to the trash.  I planned on making something Friday night or Saturday morning, but ended up running out of time.  I was leaving to go out of town to run my ninth (!!!) half marathon and that took precedent over baking and photographing some yummy desserts.  And if you are curious, my race was amazing.  I ended up setting a new personal record by over twenty minutes despite all the crazy hills that were part of the course.  It's safe to say my confidence is fully restored in my running ability and I can't wait until my next big race!

    But I am back (although a day late) with a super quick, easy, and yummy dessert!  You can whip up this dessert in about five minutes.  The sweet and salty combination of these haystacks just hit the spot!  You could always substitute thin pretzel sticks for the chow mein noodles or use any type of nuts in place of peanuts.  
    "Monster Mash" White Chocolate and Candy Corn Haystacks {sosweetlikesarah.com}
    "Monster Mash" White Chocolate and Candy Corn Haystacks

  • 12 ounces white chocolate chips
  • 1/2 cup peanuts, salted or unsalted
  • 2 cups chow mein noodles
  • 1/4 cup candy corn, slightly chopped

    1. Melt white chocolate over a double boiler.
    2. Add peanuts and chow mein noodles to melted chocolate and stir until completely covered. I did this while keeping it over the double boiler.
    3. Mix in candy corn until evenly dispersed.
    4. Working quickly, drop mixture by spoonfuls (or use your hands to form small balls) on wax or parchment paper.
    5. Allow to cool completely and store in an airtight container.
    If you enjoyed this post, please share it!  And don't forget to check out the other Frightful Friday posts on my blog!

    Cookies and Cream Congo Squares

    Saturday, September 13, 2014

    Cookies and Cream Congo Squares {so sweet like sarah}

    Living alone in my new house brings a lot of challenges.  For example, I may be tempted to eat the entire batch when I bake congo squares!  Meal time in general is difficult.  It's always easier to make more than it is to make small portions, so I'll be exploring main dishes and sides for one or two in the future on this blog.

    Living alone also means you have to take care of all the chores.  This week I mowed the lawn for the first time EVER in my life!

    This recipe was suggested to me by my sister.  It's definitely a twist on the typical congo squares (or congo bars) that are made with chocolate chips instead of Oreos.  I used double stuffed cookies which added a super creamy texture to the final product.  This is a very moist and very rich dessert and is definitely for sharing!

    Cookies and Cream Congo Squares {so sweet like sarah}

    Cookies and Cream Congo Squares

    Prep time: 15 minutes
    Cook time: 25 minutes
    Yield: about 48 squares, depending on cut size

    Ingredients
    2/3 cup butter
    2 1/3 cup brown sugar
    3 eggs
    2 3/4 cup flour
    2 1/2 tsp. baking powder
    1/2 tsp. salt
    1 tsp. vanilla extract
    20 oreos, crushed (I used double stuffed)

    1. Preheat oven to 350˙ F.
    2. Cream together butter and brown sugar. 
    3. Beat in eggs one at a time, then add remaining ingredients except for crushed cookies.
    4. Add in crushed cookies in small batches. Mix until incorporated.
    5. Spread in to a in a greased 9x13 baking dish and bake for 25-30 minutes.
    6. Allow to cool completely and then cut into squares.


    Cookies and Cream Congo Squares {so sweet like sarah}


    Soft and Fluffy Peanut Butter Chocolate Chip Cookies

    Friday, July 25, 2014

    Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}



    It's been a lot of fun to watch my number of page views grow, see others pin my photos on Pinterest, and learn the ropes through other social networking sites.  I was shocked to see my very first post ever be the #1 most favorited recipe on foodgawker for the day!  I also had a 'leading news and entertainment' website in Iceland 'borrow' my photos and recipe and post it on their website.

    I have a little pile of social networking buttons over on my sidebar, but I'd like to share all of these networks I am involved in if you would care to follow me!  Thank you all again for all the support as I continue to grow my website! :)

    Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}


    This recipe is a twist on one of my favorite cookie recipes.  The original is a winner with my family and friends and luckily this recipe makes a LOT of cookies.  I have plenty of extra to share!  I love the combination of peanut butter and chocolate, so I wanted to try this cookie dough base with these mix ins.  The final outcome was a super yummy cookie - but also a very rich cookie!  

    Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}

    Soft and Fluffy Peanut Butter Chocolate Chip Cookies
    Yield: 3 dozen cookies

    3/4 c. unsalted butter
    3/4 c. brown sugar, packed
    1/4 c. sugar
    1 egg
    2 tsp. vanilla extract
    2 c. all purpose flour
    2 tsp. cornstarch
    1 tsp. baking soda
    1/2 tsp. salt
    1/2 c. peanut butter chips (I used Reese's)
    1/2 c. chocolate chips

    After allowing the butter to reach room temperature, cream together butter and both sugars until creamy.  

    Add the egg and vanilla extract and mix until smooth.

    In a separate bowl, combine flour, cornstarch, baking soda, and salt.  Slowly add the flour mixture to the butter mixture until fully combined.

    Add the peanut butter and chocolate chips (or desired mix ins) and mix until mix ins are evenly distributed (this takes about 30 seconds with my stand mixer).

    Wrap cookie dough in plastic wrap and refrigerate for at least 1 hour.  

    Preheat oven to 350˚ and line a baking sheet with parchment paper.  Remove dough from the fridge and let rest for about 10-15 minutes.  Roll dough into balls about 1 inch in width.  The dough will hold it shape when baked, but make sure to spread balls evenly on the baking sheet.  Place the dough back in the fridge to stay chilled between batches.

    Bake each batch for 9-10 minutes or until bottoms are golden brown.  I normally peek at the bottoms around 9 minutes in and decide from that point if they need to bake for a minute more or so.  

    Transfer to cooling rack and allow to cool completely.  

    Source/Adapted from: Sally's Baking Addiction (I highly recommend making the original recipe as well!)


    Soft and Fluffy Peanut Butter Chocolate Chip Cookies {so sweet like sarah}
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