In Memory of Ann Deedon

In Memory of Ann Deedon

My last living grandparent died this weekend. She was 91 and died on what would of been her and her husbands 73 wedding anniversary. I didn't really know my dad' mother very well.. I have always lived in states that are far away for her. I do remember the few times that I was around her, that she like to talk! She could talk your ear off and the some.. I didn't realize how many grandchildren she had till I read her obituary.. 46 grand kids! That's a lot!! Above is the link to her obituary. It would't let me copy and paste it..

Pistachio Bites

Ahh, I love this time a year. The cool crisp air, the warm fire in the fire place, yummy hot chocolate, little kids running around the zoo in their Halloween costumes.. For 6 days every October my zoo has what they call Boo at the Zoo. They have lots of candy for the kids, wonderful carnival foods (funnel cakes!), professional pumpkin carving and tons of other fun things for the kiddos. Did I mention the yummy funnel cakes? We usually close at 4, but for Boo at the Zoo we reopen at 5:30 and stay open till 8, that way you get to be at the zoo after dark for extra creepiness! I plan on attending with my sister on Monday. I promise to take lots of pictures!

Anyways, on with the cookies! If you like pistachios, you'll love these cookies!

Pistachio Bites

Prep time: 20 min Baking time: 8 min

Temp: 350 Makes: 6 dozen cookies

Batter:

1 cup butter

1/2 cup firmly packed brown sugar

2 cups all-purpose flour

1/4 teaspoon almond extract

1/4 teaspoon vanilla

1/2 cup coarsely chopped shelled pistachios

Topping:

6 ounces vanilla-flavored candy coating ( almond bark), chopped

1 teaspoon shortening

1/2 cup coarsely chopped shelled pistachios

Combine butter and brown sugar in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, almond extract n vanilla. Beat until well mixed and dough forms. Stir in 1/2 cup pistachios until evenly distributed in dough.

Divide dough in half; shaped each half into 10-inch log. Wrap each in plastic food wrap; refrigerate until firm (at least 3 hours or over night).

Heat oven to 350. Cut 1 log at a time, keeping remaining log in fridge, into 1/4-inch slices with sharp knife. Place onto ungreased cookie sheets; remove to wire rack. Cool completely.

Place candy coating and shortening in small microwave-safe bowl. Microwave on high for 1 minute. Stir; continue microwaving, stirring every 15 seconds, until candy coating is melted and smooth.

Place waxed paper onto flat surface. Dip each cookie halfway into warm coating; shake off excess. Place onto waxed paper. Immediately decorate with pistachios.

This cookies are awesome. The girls at work call them happy cookies and claim I put something in them to make everyone happy.. They are just that good!!

Until next time enjoy!!!

Wordless Wednesday

Chocolate Carmel Espresso Chews

Chocolate Carmel Espresso Chews

Prep: 35 minutes Bake: 6-8 minutes per batch

Oven:375 degrees F Makes: 4 dozen cookies

1 tablespoon milk

1 1/2 teaspoons instant espresso powder or coffee granules

1 cup butter softened

1 cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

3/4 cups unsweetned baking cocoa

1 teaspoon baking soda

1 cup finely chopped peacans (optional)

48 Rolo candies ( Round chewy carmels in milk chocolate), unwrapped.

Glaze:

1/2 teaspoons instant espresso or coffe granuels*

1-2 teaspoons hot water

1 cup powedered sugar

Heat oven to 375. Combined 1 tab;espoon milk and 1 1/2 teaspoons aspresso powder in small bowl. Set aside.

Combine butter, sugar and brown sugar in large mixing bowl; beat at medium speed until creamy. Add dissolve espresso powder mixture and eggs; continue beating until well mixed. Reduce speed to low; add flour, cocoa and baking soda. Stir in chopped pecans (optional). Beat, scrapping bowl often, until well mixed.

With lightly floured hands. shape dough into 48 (1 1/4-inch) balls. Place balls into lightly greased mini muffin pan cups*. Bake for 6-8 minutes or until puffed and set (insert a toothpick and if it comes out clean, then they are done..). Immediately press 1 candy piece, top-side down, into each Cookie. Cool for 10 minutes in pan; run small sharp knife inside edge of cups to remove cookies. Remove to wire rack. Cool completely.

Dissolve 1/2 teaspoon espresso powder into 1 tablespoon water in small bowl. Stir in powdered sugar and additional water if necessary for desired consistency. Drizzle Glaze over cooled cookie.

* Editors note: I used coffee grounds instead of the espresso powder. With making the glaze using coffee grounds I suggest getting a coffee filter and after letting the grounds "dissolve" filter out any grounds that are left and use the coffee water with the powdered sugar for your glaze.

Also, I followed the directions and put the cookies into the the mini muffin pans, and as you can see, that didn't turn out so well. I suggest using the mini muffin pan liners. The cookies came out so much better in my second batch!

These turned out very yummy. They are very brownie like!

Next time I will share my pistachio cookies with y'all.

Until next time, enjoy!!