Walnut Honey Drop Cookies

Sticking to your resolution? You know, the one about eating better? Have you weaned your sweet tooth away from all that sugar? Having trouble staying on track? Then try these: Walnut Honey Drop Cookies.

Ingredients:

1 stick of butter

3 tablespoons of sugar

1/2 cup honey

1 egg

1 1/4 cup all-purpose flour

1/2 teaspoon cinnamon

Pinch of salt

1 teaspoon baking salt

A splash of vanilla

1/2 cup chopped walnuts

1/4 cup chocolate chips, your discretion

What to do:

Preheat oven to 325°. In a large bowl,, cream together first 4 ingredients. In another bowl, sift together remaining ingredients. Add in walnuts and chocolate chips (if you wish) and then incorporate flour mixture to creamed mixture.

Line two cookie sheets with parchment paper. Drop cookie dough by rounded teaspoonfuls two inches apart, as they will spread a little. Bake about 12 to 14 minutes. These cookies are soft and not overly sweet, but will satisfy that pesky sweet tooth. Made with above recipe,, these are 120 calories each. Decrease the walnuts and chocolate chips and, well, you’ll decrease the calories. Yields about 2 dozen.

Very light in taste and texture.
Golden like the butter and honey in this recipe.

Enjoy and Blessings from the Exile’s Kitchen

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Rating: 4 out of 5.

Other recent posts from the Exiles Kitchen

What Else Is There To Do?

The big football finale is on tomorrow- cannot call it the s/b words anymore, ’cause the NFL has them copywrited -copywritten, maybe? Whatever. I think I’ll make a big pot of beef chili to enjoy during the game. This morning I baked simple cupcakes, chocolate and soy free. I used a Duncan Hines Signature cake … Continue reading What Else Is There To Do?

Lunch Container

I threw away, oh IDK, about two dozen tops to plastic lunch containers, before Christmas. They had no bottoms, you see? Where they went, who knows? So, as I prepared my salad for the day I scrounged and contemplated what to put it in for lunch at work. Voila! Eureka! Serendipity! An antique Atlas pint … Continue reading Lunch Container

What Else Is There To Do?

The big football finale is on tomorrow- cannot call it the s/b words anymore, ’cause the NFL has them copywrited -copywritten, maybe? Whatever. I think I’ll make a big pot of beef chili to enjoy during the game.

This morning I baked simple cupcakes, chocolate and soy free. I used a Duncan Hines Signature cake mix and old fashioned chocolate buttercream, with both vanilla and rum extract. It’s cold, rainy and February; what else is there to do, but bake?

Chocolate buttercream with a generous splash of vanilla and rum extract

I used regular, paper baking cup liners in one pan and silicone liners in the other. The cupcakes were filled with the same amount of batter, but the cupcakes in the paper liners turned out with flatter tops and higher. The silicone cupcakes baked up with domed tops, but not as big as the others. Hmmmm…. go figure.

Sprinkles just because

Hope these stay around long enough for the big game.

Blessings and I hope your team wins.

Lunch Container

I threw away, oh IDK, about two dozen tops to plastic lunch containers, before Christmas. They had no bottoms, you see? Where they went, who knows? So, as I prepared my salad for the day I scrounged and contemplated what to put it in for lunch at work. Voila! Eureka! Serendipity! An antique Atlas pint jar to the rescue.

Isn’t it a pretty little salad? Mixed greens, chopped Gala apple, raisins, Dubliner cheese and Ranch dressing.

Blessings from the Exile’s Kitchen for a Happy New Year.

Tastes good too.

Eggnog Fudge

Here ya go.

3 cups white sugar

3/4 stick of butter, cut into pieces

3/4 cup eggnog

Pinch of salt

Big dash of nutmeg

2 tablespoons honey

1/2 cup each of candied red and green cherries

1/2 cup chopped pecans

In a 3 quart pot, stir together first 6 ingredients over medium high heat. Bring to a boil that cannot be stirred down and cook to a softball stage. At this point add in cherries and pecans. Remove from heat and beat the heck out of it. When the fudge begins to loose its luster and some of it begins to crystallize on the sides of the pot, pour into an 8×8 pan lined with parchment and spritzed with cooking spray. Cool and cut into squares. This fudge is rich and creamy. Serve, of course, on a pretty dish.

Eggnog Fudge on vintage tin ware

Christmas Blessings from the Exile’s Kitchen

Feminine and Genteel

Every year I am gobsmacked by the camellias growing in my farmhouse gardens. Frilly, bright, small. medium and large, they remind me of the dresses of girls ready for cotillion.

During the spring and summer, I fret over seed selection and getting the ground ready, then tending plants so I can get bouquets to market. These camellia arrangements come with none of the toil. It’s as if God says, “Here, Daughter, rest and enjoy.”

In a world explosively bitter and cold, not unlike this time of year, these flowers remind me that there is beauty in simple things if we would only look. They also remind us to be gentle, kind to each other.

My walk netted a bodacious bouquet.

Feminine and Genteel

Blessings from the Exile’s Kitchen at Flowers Proper.

Eggless Cookies

I ran out of eggs and didn’t want to drive to town, so I tried an egg substitute. Using up last years sprinkles (you know, a few of this kind, a few of that kind-oh they don’t go bad, do they?), I made these eggless cake mix cookies.

Ingredients:

1 box vanilla or white cake mix

2 egg substitutes (for each egg needed, do this:1 tablespoon water, 2 teaspoons baking powder, 2 teaspoons oil)

1/3 cup vegetable oil

1/2 tsp vanilla extract

1/4 cup water

1/2 cup white chocolate chips

A bowl of miscellaneous sprinkles

What to do:

Preheat oven to 350°. Line cookie sheets with parchment paper. In a small bowl, mix up the egg substitute, set aside. In a big mixer bowl dump in cake mix. Then add the next 5 ingredients and stir together. With a scoop, drop mounds of cookie dough into the bowl of sprinkles, one at a time, coating each cookie. Place a few inches apart on cookie sheet, as these cookies will spread. Bake until the tops crack open and the bottoms are slightly browned. Twelve minutes or so. Cool on wire racks. These cookies are very crisp and are great for dunking, if you are so inclined. Makes about 2 dozen.

Great for dunking: won’t disappear into your hot beverage

Blessings from the Exile’s Kitchen.

John 12:24

Zinnia season is over. Collected spent flower have been drying on the kitchen table. One flower center produces hundreds of seeds. And one seed planted next spring will bring many blooms. It is a picture illustrated in John 12:24.

A bucket of spent zinnia blooms.
Washed and dried food containers hold zinnia seeds for next spring.
John 12:24

“Unless a seed falls to the ground and dies, it remains only a single seed. But if it dies, it produces many seeds.”

Blessings from the Exile’s Kitchen.

You People and Your Pumpkin Spice

You people and your pumpkin spice! It’s also apple season.

Here’s a simple recipe for you: Apple Cobbler Bake.

Core and cut 2 Gala apples
Chunk cut the apples and place in an oven proof skillet, along with 4 pats of butter, 3 tablespoons of sugar, 3 tablespoons of honey, 3 teaspoons of lemon juice and a good sprinkle of cinnamon. Stir and stew down, over medium high heat for about 5 minutes.
Over the top of the stewed apples, sprinkle a third of a yellow cake mix. Top with a few more pats of butter and cinnamon. Place in a 350° oven for about 25 minutes, till the juices bake over the top, forming a crust.
Serve in a small dish and grace the top with a bit of ice cream. I split a tiny ice cream sandwich for ours this Sunday afternoon. This quick, easy dessert has just enough sweetness and spice. The lemon juice adds a nice brightness.

Enjoy. Blessings from the Exile’s Kitchen.

You’re Welcome

Yep, you got it. Mix candy corn and cocktail peanuts together and it tastes like a Payday candy bar. You’re welcome.

I know that there are those who hate candy corn. And those people are nuts. Which is what gets mixed with candy corn to make a mix that tastes like a Payday candy bar. In a bowl, mix two small bags of Brach’s candy corn or one big one and a small can of Planter’s cocktail peanuts. Serve up for movie night or the football game or in your child’s lunchbox. They will thank you. And you can say, “You’re welcome.”

Blessings.