Slice & Bake Glazed Ginger & Orange Tea Cookie Medallions 🍊🫚

These simple cookies are perfect to serve at
teatime!  They are light and not overly sweet.

Ingredients:

1 medium/large orange

2 cups all purpose flour

3/4 cup powdered sugar

1/4 teaspoon baking powder

orange zest

1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric

3/4 cup (1 1/2 sticks) cold salted butter

2 tablespoons orange juice

1 teaspoon pure vanilla extract

paper towel tube

Glaze Ingredients:

3/4 cup powdered sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground turmeric

4 to 6 teaspoons orange juice

3 tablespoon sanding sugar (clear or orange colored)

Method:

Use a fine grater to remove the skin (zest) from the orange. Save and set aside. Juice the orange and set aside.

Add the flour, sugar, baking powder, orange peel zest, ginger, turmeric and butter to the bowl of a food processor.** Pulse or mix on low speed until the butter is in small pieces throughout the dry ingredients.

Stir together the juice and vanilla. Add to the food processor and mix on low until a dough forms.

Place the dough on a sheet of parchment paper and roll into an eight inch long log. Place the log in the center of the parchment paper. Fold the parchment over the dough and use your hands to continue forming the log to 10 inches in length. 

Cover the log with the parchment paper. Cut the paper towel tube open lengthwise. Place the parchment wrapped dough inside of the paper towel tube*** and wrap the tube and dough securely with palstic wrap. 

Dough log rolled in parchment and paper towel tube.

Dough log and tube wrapped in plastic.

Refrigerate for 2 hours or longer.

Preheat oven to 325*. Line baking sheets with parchment paper.

Unwrap the dough and cut into 1/4 inch thick slices. Place the slices 1 inch apart onto the prepared baking sheets.

Bake for 12 to 15 minutes or until the bottoms begin to turn golden. (The surfaces should not be browned.) Place a sheet of waxed paper under a wire cooling rack. Remove from the baking sheet and transfer to the wire rack to cool completely.

In a small bowl, whisk together powedered sugar, spices and the juice (1 teaspoon at a time) until a drizzling consistency is achieved. Spread the glaze over a few cookies at a time. Immediately sprinkle with the sanding sugar. Repeat with the remaining cookies.

Allow the glaze to set for 2 hours before transfering to an airtight storage container. Place sheets of waxed paper between layers of cookies.

Store at room temperature for 1 week. (Cookies without glaze will stay fresh for 2 weeks.) Makes 3 dozen cookies.

**If you do not have a food processor, you can use an electric mixer instead.

***Placing the log of dough in the paper towel tube keeps the bottom round and prevents a flat side from forming while the dough chills.

Notes:

I was planning a High Tea Lunch for my cousin's birthday and decided to include these sunny tea cookie medallions. Even though they are so simple to make, the flavors are excellent, unique and simply gourmet.

The cookies are so good that my husband encouraged me to put them away quickly before he ate too many and not enough were left for the Tea Party. 😂

EASY Bakery Style Crumbled Oreo Cookies (Copycat Recipe)

Anyone who likes little Oreo Cookies will
enjoy these giant Crumbled Oreo Cookies!

Cookie Ingredients:

25 regular Oreo cookies**

1 cup + 1 tablespoon all purpose flour

3 tablespoons cornstarch

1/4 cup black or special dark unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon cream of tartar

1/2 cup (1 stick) salted butter, at room temperature

1/4 cup sugar

1/4 cup powdered sugar

3 packed tablespoons brown sugar

1/3 cup avocado oil

1 egg

Frosting Ingredients:

1/2 cup (1 stick) salted butter, at room temperature

1 cup powdered sugar

2 teaspoons heavy whipping cream

1 teaspoon pure vanilla extract

Topping:

5 Oreo cookies

Method:

Use a food processor to finely crush the 25 cookies. Pour the cookie crumbs to a medium sized bowl. Add the flour, cornstarch, cocoa powder, baking soda, baking powder and cream of tartar. Stir to mix and set aside.

In a large bowl, cream together the butter and sugars, with an electric mixer, until they are light and creamy. Add the oil and egg. mixing just until well combined.

Add the dry ingredients in three portions, mixing after each addition to blend in. Cover and chill the dough for 30 minutes.

Preheat oven to 350*. Line two baking sheets with parchment paper.

Use a 1/4 cup cookie scoop to measure 11 equal portions of dough onto the prepared baking sheets. Bake for 9 minutes.

Allow the  cookies to cool on the pans for 10 minutes before transfering to a wire rack to finish cooling completely.

While the cookies are cooling, prepare the frosting. Cream the butter, powdered sugar, cream and vanilla with an electric mixer until the frosting is light and fluffy. Pipe or spread a portion of frosting on top of each cookie.

Pulse the 5 Oreo cookies in the food processor to crush. Sprinkle over the top of the cookies and lightly press into the frosting. Makes 11 giant (4 inch) cookies. Store in an airtight container, in the refrigerator, with sheets of waxed paper in between layers of cookies.

**A 13.29 ounce package of regular Oreo cookies is needed for this recipe.

Notes: 

I made these cookies for my nephew because they are his favorite Crumbl Bakery cookie. He loved them! 

The cookies are very easy to make and they really do taste like a delicious fresh Oreo cookie.

These cookies taste good at room temperature, but even better after they are chilled.

Old Fashioned Fudgy Chocolate Oatmeal Cake

The fudgy moist cake is like a brownie ~
delicious plain or with a dollop of whipped cream.

Ingredients:

2 teaspoons butter

2 tablespoons flour

1 cup old fashioned or quick oats

1 1/2 cups boiling water

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed brown sugar

1 cup sugar

1 tablespoon unsweetened cocoa powder

2 eggs

1 teaspoon pure vanilla extract

1/2 cup semi sweet chocolate chips

1 1/2 cups semi sweet chocolate chips

Method:

Line a 9 x 13 inch pan with aluminum foil. (The foil should overhang two sides of the pan.) Use the 2 teaspoons of butter to grease the sides and bottom of the foil. Add the 2 tablespoons of flour to the pan. Pat and rotate the pan to coat with the flour. Tap any excess flour into the sink. Set aside

Place the oats in a large mixing bowl. Cover with the boiling water. Let sit for 10 minutes.

Preheat oven to 375*.

Sift together the flour, baking soda and salt. Set aside.

After the oats have soaked for 10 minutes, add the butter and sugars.  Beat with an electric mixer on low speed until all of the ingredients are well blended.

Slowly mix in the sifted ingredients. Add the cocoa and mix until blended in.

Add the eggs and vanilla and beat well. 

Stir in the 1/2 cup of chocolate chips. Pour the mixture into the prepared pan. (Make sure the batter is spread evenly in the pan.)

Sprinkle the remaining choclate chips evenly over the top of the batter. Bake for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. (If needed, place a sheet of aluminum loosely over the top of the cake to prevent over browning.)

Place on a wire rack and cool in the pan for 30 minutes or longer.

Use the aluminum foil to lift the cake out of the pan. Cut the cake into 16 to 20 portions. Serve warm, room temperaure or chilled. Store in an airtight container in the refrigerator. Makes 16 to 20 servings.

Notes: This simple cake is delicous on it's own or topped with ice cream and/or whipped cream!

A slice of cake topped with 1 scoop of homemade
peanut butter ice cream, a dollop of whipped
cream, drizzle of Torani dark chocolate syrup and
a sprinkling of chopped honey roasted peanuts.

Here is the link to the peanut butter ice cream recipe:

https://carriekitchencreations.blogspot.com/2025/07/grandpa-gregs-peanut-butter-ice-cream.html

 

Fresh Pineapple Mango Salsa/ Relish 🍍🍅🥭

This delicious salsa is perfect paired with
crisp pita crackers or tortilla chips.

Ingredients:

4 cups finely chopped fresh pineapple (about 1 pound cut pineapple spears or 1 whole medium pineapple)

1 cup chopped cilantro leaves

1 cup seeded & finely chopped Roma tomatoes (about 2 tomatoes)

1 1/2 cups finely chopped mango (about 1 mango)

1 cup diced red onion (about 1/2 an onion)

2 tablespoons lime juice (about 1 lime)

1/4 teaspoon sea salt

1/4 teaspoon pepper

Method:

Combine all of the ingredients in a large bowl. Chill for 30 minutes or longer. Serve as a relish on top of or alongside chicken, fish or pork or serve as a salsa with tortilla or pita chips.  Makes about 8 cups. Store leftovers in an airtight container in the rfrigerator for up to a week. Strain leftovers before serving.

Notes:

This salsa/relish is flavorful and refreshing, but not spicy. It resembles "pico de gallo" and is delicious served with pita crackers or tortilla chips.

It also is a bright, colorful and tasty relish to serve on top of or beside fish, chicken or pork dishes. It would also be nice served inside of an avocado half. 

Grandpa Greg's Peanut Butter Ice Cream (With Peanut Butter Whiskey Option) 🥜🥃

This peanut butter ice cream is so delicious & creamy!

 

Ingredients:

2 1/4 cups creamy peanut butter

2 cups sugar

3/4 teaspoon pure vanilla extract

1/4 cup peanut butter whiskey (optional)

8 cups half & half

Optional Garnishes:

chocolate syrup

caramel syrup

hot fudge

whippedcream

chopped regular or honey roasted peanuts

Method:

In a large blender container, puree the peanut butter, sugar vanilla, whiskey and 4 cups of the half & half until well blended. Pour into a large container. Whisk in the remaining 4 cups of half & half. 

Chill in the refrigerator for 2 hours or longer.

Process according to your ice cream maker's instructions.

Transfer to airtight containers and freeze for 2 hours or overnight.

Makes about 1 gallon of ice cream. (4 quarts)

Notes:

If you have a smaller capacity ice maker you can reduce the amount of ingredients by using 1/3 or 1/2 of the measurements.

With or without the special peanut butter whiskey, the flavor & texture of this ice cream is outstanding!

Tropical Bourbon Chicken (Or Pork) Pineapple Boat Dinner 🍍

A stunning presentation ~ delicious bourbon teriyaki
meat & fresh fruit relish made this meal a huge hit!

Ingredients:

4 cups finely chopped fresh pineapple (about 1 pound cut pineapple spears or 1 whole medium pineapple)

1 cup chopped cilantro leaves

1 cup seeded & finely chopped Roma tomatoes (about 2 tomatoes)

1 1/2 cups finely chopped mango (about 1 mango)

1 cup diced red onion (about 1/2 an onion)

2 tablespoons lime juice (about 1 lime)

1/4 teaspoon sea salt

1/4 teaspoon pepper

1/4 cup low sodium soy sauce

1 tablespoon water

1/2 teaspoon sesame oil

1/4 cup brown sugar

1/4 cup rice wine vinegar or rice cooking wine

1 teaspoon minced ginger or 1/4 teaspoon ground ginger

4 cloves minced garlic or 1 teaspoon garlic powder

1 teaspoon cornstarch

2 tablespoons bourbon (or whiskey of your choice)

1 tablespoon avocado oil

2 - 2 1/2 pounds boneless skinless chicken thighs, breasts or pork loin, cut into 1 inch chunks

4 cups cooked rice

Optional Garnishes:

2 teaspoons toasted sesame seeds

2 tablespoons cilantro leaves

thin strips of green onions

lime slices

Method:

Cut the pineapple in half lengthwise. Cut and scoop the pineapple from each half. Set aside the hollowed pineapple boats cut side down on paper towels.

Remove and discard the pineapple core. Chop the pineapple and place in a medium/large bowl. Add the cilantro, tomatoes, mango, onion, lime juice, salt and pepper to the pineapple. Stir and set aside to chill in the refrigerator.**

Whisk together the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, cornstarch and bourbon in a small bowl. Set aside.

Cook the rice and keep warm.

Heat the avocado oil in a large skillet over medium heat. Add the cubed meat to the pan and stir fry until browned and cooked through. Add the bourbon sauce to the pan. Simmer and stir until the meat is coated and and the sauce thickens.

To serve in a pineapple boat, add 1 cup of rice and 1/4 of the meat to a hollowed pineapple half. Top with 1 cup of the pineapple relish. If desired, garnish with 1/2 teaspoon of toasted sesame seeds and/or cilantro or green onions and a lime slice. Makes 2 pineapple boats and 2 to 3 additional servings.***

This meal may also be served in a bowl or on a plate. Add 1 cup of cooked rice to a serving dish. Add 1/4 of the meat on top of or next to the rice. Add 1 cup of the pineapple relish to the dish and if desired, garnish with toasted sesame seeds, cilantro and/or green onions and a lime slice. Makes 4 to 5 servings

**The pineapple relish can be made ahead of time and refrigerated for several hours. Makes about 8 cups.

***The pineapple boats are an attractive way to serve dinner for two, with leftovers for a second meal. If serving a dinner for four, it is best (and easier) to serve the meal in a bowl or on a plate.

Note: 

I plan our meals around what meats are on sale at our local market, especially when a package of chicken is buy one get one free and other meats are marked 40% or 50% off the regularly marked price. This meal is delicious with chicken or pork. 💲🥰

Virgin Pina Colada Slushies 🍍🥥🍍

These pineapple & coconut slushies
are redreshing and healthy!

Ingreddients:

8 cups frozen pineapple chuncks

1 cup pineapple juice

1 (13.68 ounce) can coconut cream

1 teaspoon rum extract (optional)

Optional Garnishes:

pineapple wedges

cherries with stems

mini umbrellas

fresh fruit skewers

Method:

Add all of the ingredients to a large blender container. Blend until the mixture is smooth.

Divide the slushie evenly between 4 to 8 glasses or goblets. If desired, add a garnish. Makes 4  (7 ounce glass) servings or 8 (13 ounce glass) servings.

Notes:

Three generations of family all liked this Pina Colada Slushie. 🍍