This recipes kicks out a boat load of cookies. These freeze really well and are perfect for experimenting with.

Marmalade Chocolate Chip Cookies

Preheat oven to 375 degrees. Grease cookie sheet.

1 cup brown sugar
1 cup white sugar
3 eggs
1 cup butter (softened or room temperature)
1 cup sour cream
1 tblsp. vanilla
4 cups flour
1 tblsp. baking soda
1 tblsp. baking powder
1 tsp. salt
3/4 of a bag of semi sweet chocolate chips
1/2 – 1 cup orange marmalade (or any preserve of your choice. I’ve used peaches, apricots, raspberry…the skies the limit)

Cream together sugars and butter until light and fluffy. Add eggs and vanilla and beat well. Sift flour, baking soda, baking powder and salt. Add flour mixture, alternating with sour cream, to creamed mixture, and beat well after each addition.

Add marmalade. Use more or less marmalade per your taste. I usually use a cup.

Fold in chocolate chips.

Drop by spoonfuls onto greased cookies sheet and bake for 8 minutes. You do NOT want to over bake these. These should be lightly golden brown. Over baking them causes the marmalade on the edge of the cookie to crystalize and have an icky burnt taste.

And apparently I’m in the mood to cook, because I’ll have another recipe post ready for you later today.

Enjoy the day!

Jenny

Anyone not ever tried a soda cake?

I’m almost certain soda cakes are an early slice of heaven.

Ingredients

Cake

Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan.

1 (18 1/4 ounce) package chocolate cake mix
1 (3 1/2 ounce) package chocolate or chocolate fudge pudding mix 1 cup vegetable oil
4 eggs, beaten
10 ounces Dr. Pepper

In a large bowl, combine cake mix, pudding mix, oil, eggs and Dr. Pepper. Mix until all ingredients are moistened.

Pour into prepared 9×13 inch pan and bake for 30 too 35 minutes. Or in a tube pan for 45 minutes.
Cool completely.

Once the cake is cooled, I’ll usually make whipped cream (heavy cream, sugar, pinch of salt, almond or vanilla flavoring) and adding a dollop to each slice and garnishing with a maraschino cherry. (Bit of trivia. Did you know they actually make peppermint flavor maraschino cherries, that have been dyed green. Yeah. I’m apparently not a maraschino cherry connoisseur. I just know the red ones are good, and the vodka ones are even better.)

Can also make a glaze instead of piling on the whipped cream.

Glaze

Glaze

1/2 cup butter
1 cup sugar
1/2 cup Dr. Pepper

Mix together butter, sugar and Dr. Pepper in a saucepan and bring to a boil on the stove. Boil for two minutes. Pour glaze onto cake while glaze is still hot.

Other Variations

Mountain dew soda, lemon cake mix, lemon pudding
Cream soda, white cake mix, white chocolate pudding
Orange cream soda, white cake mix, coconut pudding – Add toasted, shredded coconut
Shasta raspberry soda, white cake mix, cheesecake pudding – Use raspberries as garnish. Could do the same, but find strawberry soda.

See the trend…

Go forth and experiment.

I pretty much just threw a bunch of stuff in a couple bowls, beat it, baked it, whipped it, and spread it on top of the cake.

Then I got the whips and chains out, for the real fun.

Sorry. Sometimes this stuff flows from my fingers faster than I can engage my brain and hold the deluge back!

Chocolate Cake

Preheat oven to 350˚F. Spray a glass 13″x9″ baking dish with non stick cooking oil. Or grease and flour. I usually grease and flour.

Ingredients:

• 2 cups of flour
• 2/3 cup unsweetened cocoa
• 1 teasp. baking power
• 2 teasp. baking soda
• 1/2 teasp. almond extract
• 2/3 cup vegetable oil
• 2 cups sugar
• 1 cup milk
• 1 cup brewed coffee, cooled to room temperature

Sift together flour, cocoa, soda, power and salt in a mixing bowl. In another bowl combine oil & sugar. Beat on medium until combined. Add eggs and beat well. Add flour mixture, alternating with milk. Begin and end with flour mixture. Beat well after each addition. Stir in coffee and almond extract. Pour into prepared pan and bake for 30-40 minutes. Remove from oven and cool completely.

Frosting

• 1 package cream cheese
• 1/4 cup marmalade
• 2 cups powdered sugar
• 2 table. coffee
• 1/2 teasp. almond extract

Combine cream cheese and marmalade, mix on medium until smooth. Add powdered sugar, coffee and almond extract. Beat until smooth. Spread over cooled cake.

Eat!

Store in refrigerator.

Bread pudding, of any kind, is one of my favorite desserts. I love it warm, with a drizzle of heavy cream or chocolate or caramel.

This recipe is one that I take to potluck events, and always get asked for the recipe. It’s simple!

Slow Cooker Eggnog Bread Pudding

3 eggs
1 1/2 cups eggnog
1 1/2 cups milk
1 tsp. cinnamon
3/4 cups white sugar
1/2 cup brown sugar
4 cups cubed bread, white or wheat (I leave the crusts on, but some people cut them off. Totally up to you)
1 cup raisins, or dried cranberries or dried blueberries or dried apple pieces

Put eggs, milks, cinnamon and sugars into large bowl and bead with wire whisk until well blended. Add bread and stir until bread is soaked. Stir in raisins and pour into a slower cooker that has been coated with butter. Turn heat on high for 2 hours, reduce to low heat and cook for 1 1/2 to 2 hours or until a knife comes out clean when inserted into the middle of pudding.

Good warm or cold.

(pictures coming this afternoon after mine is done)

Go make this today!!!

Cranberry Pumpkin Cookies

Next week I’ll be posting a recipe every day, all featuring the same ingredient: Eggnog! YUM!

I’ve also included a printable .pdf recipe card in this post. If you have any problems downloading this, please email me at contac@inaminiskirt.com and I can email it to you.

Cranberry Pumpkin Cookies

Ingredients

2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp baking soda
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup Libby’s 100% Pure Pumpkin
1 large egg
2 tsp vanilla extract
1 1/2 cups dried cranberries, coarsely chopped
2/3 cup White Chocolate morsels

Directions

Preheat oven to 350 F.
Makes 4 dozen cookie

Combine flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended. Gradually beat in flour mixture. Stir in cranberries and morsels . Drop by rounded tablespoon onto greased baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar.

Bake for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Created by Jenny
inaminiskirt.com

Cranberry Pumpkin Cookies

Good Morning Everyone.
.
I’ll be posting my version of “Pumpkin Bread” in this post later today, (actually I’m posting pumpkin bread in a new post, because I own this blog, and life got in the way of posting that recipe, that day!) but this morning, I’m uploading this post for the #TrickOrTweet scavenger hunt held by True Femme. (click here to visit the True Femme site and get all the info about the #TrickOrTweet scavenger hunt)

I’m offering two prizes. One I’m giving clues for, the other, you’re own your own. *Insert EEEEvil laugh*

The first prize is for the tweet you’ll be tweeting. Somewhere on my http://www.oubetcha.com website is a martini glass filled with “Pumpkin Divine”. If you’ve never tried a Pumpkin Divine Martini…What Are You Waiting For? Wonderful! Fantastic! Oh-So-Out-Of-This-World! I’ll be posting the recipe for Pumpkin Divine Martini’s this afternoon as well. Whoa! Let me catch my breath….

Just give me a minute….

Almost there….

Whew!

Continuing on. Somewhere on the http://www.oubetcha.com website, is a Pumpkin Divine Martini *deep breath*. Find the drink, click on it, and you’ll be led to another clue that will lead you to the tweet you’ll need to post on twitter to be eligible for the prizes there. Once you’ve posted the tweet to twitter, please come back here to In A Mini Skirt, and leave me a comment. One lucky random winner from all the comments left on this post will win a pair UBetchass lacey boy shorts. Please be aware – sending of prizes can take up to 2 weeks. These are still in production, and will not be ready for another week. You have your choice of small, medium, and large. You can also pick from black, nude, pink, green, yellow and purple.

Prize Number 2

Somewhere on my design site, http://www.jayanndesigns.com is another Martini, send me a DM on Twitter @UBetcha_Apparel with the Martini’s location (Page and description of image it’s on) and one random winner will receive my brand spankin’ new “Cranberry Pumpkin Cookies” recipe, on a custom designed recipe card, in the mail or email, whichever you prefer. Please leave your email address in your DM.

If you have questions…Tweet me! @UBetcha_Apparel

RECIPES

PUMPKIN DIVINE MARTINI

Ingredients:
* 1/2 oz Sylk Cream Liqueur
* 2 oz vanilla vodka
* 1/2 oz pumpkin liqueur or pumpkin spice syrup
* 1 tsp whipped cream
* cinnamon stick for garnish

Preparation:
1. Pour the Sylk Liqueur and vodka into a shaker filled with ice.
2. Shake well.
3. Add the pumpkin liqueur or syrup.
4. Shake again.
5. Strain into a chilled cocktail glass.
6. Top with a teaspoon of whipped cream.
7. Garnish with a cinnamon stick.

PUMPKIN BREAD

Continuing on with my Harvest based recipes I bring you…

Harvest Quiche

1 1/2 lbs of zucchini, grated and drained
4 medium eggs, beaten
1 1/2 cups cheddar cheese, grated
1 cup Swiss cheese, grated
1 cup red onion, chopped
1/2 cup mushrooms, sliced
1-2 cloves of garlic – I love garlic, so I usually use 2 gloves
1/2 cup half and half cream
1 tablespoon all purpose flour
1 tbsp. of butter
1/4 teasp. salt
1/4 teasp. dill
Pinch of black pepper

Saute’ onion, mushrooms and garlic in butter until tender.

Mix the cheeses and zucchini together in a large bowl. Add onion, garlic, mushroom mixture.
Add the remaining ingredients and mix thoroughly.

Pour into a lightly greased 9″ pie plate. (No crust needed)

Bake in 350˚F oven for 30 minutes or until a toothpick inserted in the middle comes out clean.

Another variation is to brown 3 strips of bacon. Remove bacon, but keep bacon fat in pan, and saute onions, mushrooms and garlic in the bacon fat. Crumble bacon and add with zucchini and cheeses. Continue on with recipe.

Fantastic for lunch or supper, this recipe can be halved for couples and singles. Serve with a light salad and croissants.

Enjoy. Should you use this recipe, please let me know your thoughts!