12 Days of Cookies – The very last day…sort of

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

So for my 12th and final cookie (even though I am days over the deadline :() I chose to make something that wasn’t even part of the bon appétit Holiday Cookie-a-Day Slideshow.  I really need to feel like I have completed the challenge of 12 Days of Cookies though. This cookie is something that I needed to make for one of my girl’s class parties.  And one that she could help me with!!!  It’s easy and comes together really fast too…Man, did I ever cheat on this one!

Chocolate Haystacks (www.bigoven.com)

Ingredients

• 1/2 cup butter or marg.
• 2 cups sugar
• 1/2 cup milk
• 7 tblsp. cocoa.
• 3 cups rolled oats
• 1 tsp. vanilla
• 1/2 cup coconut.

Preparation

Boil first 4 ingredients for 1 minute

Then add last 3 ingredients

Drop by teaspoonfuls onto foil lined cookie sheet and refrigerate.

Would I make these again?  Oh yes I would.  Took me about 10 minutes to pull it all together and the kids loved them…

Forgive me for cheating and not doing another bon appétit one but the girl’s really did want to help!!!

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Apple Fritters for Breakfast?

I woke up early Sunday morning and the house was silent. I looked at the time...it wasn't that early but everyone seemed to be snoozing well. Strange thing in my house. Usually at least one other person is up when I am.

Anyway, my sister is still here until today and I wanted sort of a special kind of breakfast. One that she and her husband would never have. Then I remember what I had seen the other day in Starbuck's! A great big huge, honkin' Apple Fritter. I just knew I had to make them!!!! I didn't want the big ones just the nice tiny little balls all covered with some sweet and gooey icing sugar. This was a wonderful surprise for everyone as they woke up to fresh coffee and homemade apple fritters. Sunday's don't get much better than that do they?

They were delicious and I will be making these again and again. They came together real quick and were not a fussy donut. They were not a yeast donut but not heavy and cakey at all! I want to try them with some whole wheat flout the next time I make them so will let you know how they turn out then. Until then this recipe will do!!!

Apple Fritters (From The Picky Apple)

Fritter:

• 1 cup all purpose flour
• 1/4 cup sugar
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/3 cup milk
• 1 egg
• 1 cup chopped apple

Glaze:

• 2 cups powdered sugar
• 1 1/2 tablespoons milk

Directions: Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when dough floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.
I am submitting this to BYOB (Bake Your Own Bread) hosted by Sandy of At the Baker's Bench. This is a great challenge to get you baking more of your own baked goods. Better for you and cheaper in the process!
As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

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