Two recipes today because, well, we’ve missed you. And we love you. And no, the holidays haven’t made me insane. Hahahaha. How dare you ask such a thing? Oh, you were just inquiring about the weather? JUST LAY OFF ME, MAN. I WILL GET DONE WITH MY LIST WHEN I AM DONE WITH IT WHAT IS WITH THE PRESSURE WHO ARE YOU SANTA GOD.
I’m sorry. I don’t know what’s come over me. Is everyone okay? Did we all just survive that? Is it January yet? Please?
The holidays- one minute people are telling you they love you, the next they’re screaming into your face with their face. God bless us, everyone. That’s why there are so many cookies; so you can apologize with style and a lot of love and then everyone can get fat at exactly the same time.
I’ve seen recipes for “tassies” springing up and this pleases me to no end. My mother has made these every year since, well- let’s put it this way; I found the original recipe in her little black book of recipes which is also full of pencil scribbles from 4 year old Judi. I’m sure at the time I thought I was improving her work. I think she did too because she kept the book, scribbles and all. Nothing says love quite like peering through a doodle massacre to make sure you have the right measurement.
Nicole found these recipes for Turtle Tassies from the lovely and charming Christy (why don’t I have hair like that, Santa? Why?) at The Girl Who Ate Everything and they’re both scrumptious and easy-peasy- Walnut Bombs (that’s what we call them in our house because they’re dangerously rich and delicious) have a new little sister and she has tawny colored hair and she is slightly easy but you like her because she has chocolate in her pockets and because she makes you look good to your friends and relatives.
I promise that I will not be this tired when I write the next post. I promise.
1 package of Betty Crocker Sugar Cookie Mix
Butter and egg (as requested by pouch)
3/4 Cup of semi-sweet chocolate chips
2 (14 ounce) bags of caramels, unwrapped
1/3 Cup of whipping cream
1/2 Cup of chopped pecans
1. Preheat your oven to 375 degrees.
2. Prepare your mini-cupcake pan with nonstick cooking spray, if needed.
3. Make dough according to package directions.
4. Make 36 balls from dough, about 1 inch in size.
5. Press each ball into the cupcake pan and press dough up the sides to create a shell.
6. Bake empty shells for 8 to 9 minutes or until edges just start to brown.
7. Meanwhile, in a small saucepan place, unwrapped caramels and cream and heat until melted. Reduce heat to low.
8. Remove pans from oven. Using the back of wooden spoon, press gently down the sides and bottom of each cup to flatten (but not so hard that you make holes in the dough).
9. Bake empty shells for 2 minutes more.
10. Remove from oven and immediately place 4-5 chocolate chips in each cup.
11. Spoon about 1 Tablespoon of caramel into each cup and immediately top with pecans and slightly press them down. Sprinkle each with a bit of sea salt.
12. Cool for five minutes then remove with narrow spatula or a knife.
13. Devour six but tell your guests you just had a “taste” of one because you are dainty and not some uncontrollable animal.
3 Ounces of soft cream cheese
1 Cup of all-purpose flour
1 stick of softened butter
1 Cup of chopped walnuts
1 Cup of brown sugar
1 Tablespoon of butter
1 Teaspoon of vanilla
1. Preheat oven to 350 degrees.
2. Combine cream cheese, flour and butter until soft dough forms.
3. Form dough into 24 balls.
4. Shape in mini-cupcake pan to form little shells of goodness.
5. Make the filling: combine walnuts, brown sugar, egg, butter and vanilla.
6. Dollop filling into shells.
7. Bake for 25 minutes until tops are crunch and shells are golden brown.
8. Just admit to everyone that you ate these like a deranged animal. Once they try one, they will not believe that you have any sort of self-control.