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Rockin’ Recipes

Jam CookiesDecember 4, 2012

Hi!  I have been promising this recipe to Katelyn, a fellow cookie monster, since she came back for seconds and thirds for jam cookies at The Saturday Market. This one is for you babe. And this is a simple recipe, only 5 ingredients. Great to make and throw into ziplocks for your friends, or make them for Christmas treats! They are meant to be shared! I mean it!

 

 

JAM COOKIES

(makes 24 small thumb print cookies)

Original recipe shared by Erin Martinez, who lives with her family in Kailua, HI. Thanks Erin!

INGREDIENTS:

3/4 cup butter, softened

1/2 cup white sugar

2 egg yolks

1 3/4 cup all-purpose flour

1/2 cup porch ROCKIN’ fruit spread

 

 

 

DIRECTIONS:

Preheat oven to 350 degrees. In a mixer or in large bowl with a hand mixer, beat softened butter and sugar on med high until fluffy and smooth. Add egg yolks one at a time, continuing to beat. Decrease the speed to medium low, and add flour a little bit at a time, until a soft dough forms. Roll into 1-inch balls. Place on parchment paper lined sheet pans, and press your thumb or (I use the tip of my index finger), lightly into the center of the dough ball to form a well. Fill the hole with 1/2 teaspoon of jam. Bake for 10-12 minutes, until the bottom of the cookies are a light golden brown. Remove cookies from pan and let cool on wire rack.

They taste great kept in the fridge! I always double the recipe and here are the increments done for you.

If you need porch ROCKIN’ fruit spreads, please email holidaygiftboxes@gmail.com and I can send you the information you need! I will have them ready to ship by December the 12th or to hand over to you before or by the 20th.

feed you soon!

 

 

 

 

 

 

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White Chocolate Raspberry CheesecakeMay 17, 2012

strawberry_honeysuckle_cheese_torte
Recipe Type: Dessert
Author: Liza
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Serves: 16
This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.
Ingredients
  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

 

 

Jam CookiesDecember 4, 2012

Hi!  I have been promising this recipe to Katelyn, a fellow cookie monster, since she came back for seconds and thirds for jam cookies at The Saturday Market. This one is for you babe. And this is a simple recipe, only 5 ingredients. Great to make and throw into ziplocks for your friends, or make them for Christmas treats! They are meant to be shared! I mean it!

 

 

JAM COOKIES

(makes 24 small thumb print cookies)

Original recipe shared by Erin Martinez, who lives with her family in Kailua, HI. Thanks Erin!

INGREDIENTS:

3/4 cup butter, softened

1/2 cup white sugar

2 egg yolks

1 3/4 cup all-purpose flour

1/2 cup porch ROCKIN’ fruit spread

 

 

 

DIRECTIONS:

Preheat oven to 350 degrees. In a mixer or in large bowl with a hand mixer, beat softened butter and sugar on med high until fluffy and smooth. Add egg yolks one at a time, continuing to beat. Decrease the speed to medium low, and add flour a little bit at a time, until a soft dough forms. Roll into 1-inch balls. Place on parchment paper lined sheet pans, and press your thumb or (I use the tip of my index finger), lightly into the center of the dough ball to form a well. Fill the hole with 1/2 teaspoon of jam. Bake for 10-12 minutes, until the bottom of the cookies are a light golden brown. Remove cookies from pan and let cool on wire rack.

They taste great kept in the fridge! I always double the recipe and here are the increments done for you.

If you need porch ROCKIN’ fruit spreads, please email holidaygiftboxes@gmail.com and I can send you the information you need! I will have them ready to ship by December the 12th or to hand over to you before or by the 20th.

feed you soon!