Macaroon Coconut Anisette Cookies | Cake Mix Cookies | Chocolate Chip Cookies

If you're in a pinch and limited for time, Cake Mix Cookies are easy to make.  The combination of ingredients are up to your imagination!  Macaroon Coconut Anisette Cookies were a big hit in Macaroon Coconut Anisette Cookies our house this Christmas Season, but can be made any time of year.

To celebrate the Christmas Season, my friend from way back in middle school (junior high to us) and I went to a new Italian Bakery to get together, catch up on the latest news, and exchange gifts.

The selection of Italian cookies, ricotta cakes, cheesecake and pastry were calling our names!  We had a light lunch of Aranicini rice balls (risotto balls) and a not so light desert of Tiramisu. The Aranicini had a filling of meat, peas, rice and marinara sauce!  Delicious !

Speaking of Tiramisu, I found a wonderful recipe for Tiramisu Poppers from Rita on FB that I'm going to try next, and place in some pretty Christmas wrappers for some upcoming holiday parties !

I decided to go home and bake up my own version of a batch of those anisette cookies, and packaged them up to send off to my brother in upstate New York.  He misses these Italian Bakeries back home in Connecticut.

The Anisette Coconut Cookies came out delicious!

Easy clean up with Handmade Dish Cloths from Moomettes Crochet Shop:

 Anisette Chocolate Chip Coconut Cake Mix Cookies Recipe

Ingredients

1 box (18.25 oz) Yellow or White Cake Mix (I have picked up several from Aldi or Walmart)
2 eggs
1/3 to 1/2 c vegetable oil
1 c Shredded Coconut Flakes
1 tsp Anise
White or Dark Chocolate Chips


Instructions:

Preheat oven to 350 degrees
Line cookie sheets with parchment paper
Mix eggs, oil, coconut, anise and cake mix ingredients together with a wooden spoon
Mix in chocolate chips additions
Form dough into 1 inch balls
Place 1 inch apart on parchment-lined cookie sheet
Bake 9-13 minutes.  (I found 10 minutes to be good for my oven, I like the cookies somewhat browned, but still chewy.  I eyeball for doneness.

Remove and let cool completely.

Can be frozen.

Happy Baking!

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Pumpkin Ice Cream Recipe | Fall | Holiday Desserts

Serve this tasty homemade Pumpkin Ice Cream recipe to your family and guests for fall and winter holiday desserts.

Fall Desserts

Everyone enjoys decorating pumpkins for Halloween, they come in so many cute shapes and sizes !  We even enjoy roasting pumpkin seeds once the holiday is over.

Here's an easy recipe for Pumpkin Ice Cream that can be made in an ice cream machine.  You can make your own squash or pumpkin puree or use canned pumpkin as the base.

When entertaining this Fall season, whether for Halloween parties, Thanksgiving or Christmas holiday, your festive table will be complete with this creamy sweet dessert flavored and flecked with cinnamon and nutmeg.

Easy clean-up with my handmade Kitchen Dishcloths from Moomettes Crochet Shop

Check out my Pumpkin Cream Cheese Bars recipe too!

Pumpkin Ice Cream Recipe

3/4 c. sugar
1 Container Evaporated Milk (canned, not sweetened condensed) (1-3/4 cups)
1-1/2 c. heavy cream
3/4 tsp. ground or freshly grated Nutmeg
3/4  tsp. ground Cinnamon
/2.2 tsp, ground ginger
1/4 tsp. ground cloves
(or a total of Pumpkin Pie Spice to equal the above spices)

1 tsp.pure vanilla extract
Pinch of Salt
1 c. Libby's Pumpkin Puree

1.2 c. crushed Graham Crackers (optional)

Combine ingedients except for Graham Crackers.  

Over medium heat, combine in pot and simmer.  Remove from heat and transfer mixture into a bowl in refrigerator to cool.

Pour mixture into an ice cream maker and freeze according to manufacturer's directions.  

If you don't have an ice cream maker, place into a metal cake pan, cover with plastic wrap, and freeze until desired consistency. (About 4 hours).  Remove, from freezer a bit ahead of time, and serve.

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Easy Soups to Make | Frugal Cheap Soup and Meal Ideas | Winter Soups

I've come up with a few different types of easy yummy Fall and Winter Soups to make that will appeal to many people and are relatively easy to prepare.


A lot people, me included at one time, are inclined to think that soup is rather a difficult dish to make. However I've discovered that this isn't the case, and that making soup can actually be really enjoyable and have a delicious result.

It's easy to make soup from leftovers - a favorite is Stuffed Peppers Soup, or Golumpki soup made from my leftover Lazy Golumpki stuffed cabbage casserole recipe. I've even turned leftover Pot Roast into a soup for lunch or dinner.

Easy Soups to Make

A Crockpot is my best friend for cooking Fall and Winter meals.

First, we have an old favorite of Crockpot Slow Cooker Leek and potato soup. There are two ways you can enjoy eating this, either cream, or not blended, and each way has its own distinct merits. If you blend it, you'll truly enjoy the soft texture that this technique creates and it looks wonderful as well, perfect for serving up at dinner parties, or even enjoying while chilling out sipping wine around the fireplace in winter or playing cribbage or your favorite family board games. 

The ingredients also go very well when prepared as a cream soup too, so if you blend it, add in some of this and you'll have a meal of pure indulgence.

However you can also leave the soup unblended, allowing you to enjoy the textures of the leeks and the potatoes, as well as the broth it produces. This can be perfect for those cold winter nights when all you want is a hearty, warm dinner. 

Homemade soups are always a great dish to bring for someone who's under the weather, has a new baby in the house, or loss of a family member.  Ready-to-Serve, and bring along a gift-basket of colorful Handmade Dish Cloths from Moomettes Shops for easy kitchen clean-up.

Fall and Winter Vegetable Soups

Butternut squash soup can also be blended or not. The wonderful thing about butternut squash is that it's unusual yet yummy, and you can combine it with most of the same ingredients that you use to make leek and potato soup.

The basic principles of soup making are to chop up all the ingredients, saute them for around ten minutes and then add the stock. I like to use my homemade Chicken Stock from a roaster, or homemade scrappy veggie stock.  When I don't make stock from scratch, I buy boxed Chicken Stock or Beef Stock from the grocery store, whatever is on sale.

Boil until the ingredients are cooked and semi-soft, season with salt and pepper, any of your favorite seasons to taste, and blend if you prefer. 

Roasted Red Pepper soup or Tomato Soup is easy and satisfying! Serve with croutons or crackers and a artisan grilled cheese sandwich for lunch or dinner.

Traditional Cabbage Sauerkraut Kapusta Soup

Kapusta soup is yummy for Fall Oktoberfest, Christmas, Easter, or any winter day! 

Search my blog for other soup favorite for all seasons! 

Artisan bread is the perfect accompaniment to this type of dish, and the combination will satisfy you up, while making you feel warm and contented. Add some chunky homemade Sourdough bread, Dill Seed Onion bread or Ciabatta and sweet cream butter from Cabot in Vermont, and you'll have a meal to be proud to serve.

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