Barbara's Bakin' N bits

Thankful Thursday

This has been a wonderful week, full of blessings and surprises. My dear husband retired from the City a few years ago, and we received a letter yesterday saying they owed him some money, from back pay he never received when he retired, giggles now how cool is that, right around this time of year. God just keep blessing and we just keep taking and thanking him. I have so very much to be thankful for. I have an appointment with my surgeon today, and I am going to see if he can drain that cyst of do something that can relieve the pain and pressure it is causing, so pray with me that he can do that.

I have a good Recipe here below I am sharing with you, looks easy to make and will be good for the holidays, maybe I will share a couple. You have a very blessed day, and keep thanking HIM.

Red Velvet Cookies

Ingredients

1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring


For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional


Directions


Preheat oven to 375 degrees F.


Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.


Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.


Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.


For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.


Jesus Greatest Given Ever Given

Isa 9:6 For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counsellor, The mighty God, The everlasting Father, The Prince of Peace.

Early-Riser Panini Sandwich

Makes 6 servings

Ingredients
6 panini buns buttered on both sides
7 eggs
1 cup fat-free milk
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 1/2 cups cubed fully cooked lean ham or use ham slices enough to cover 6 buns
1 cup diced fresh broccoli
1 cup reduced fat shredded Cheddar cheese
1 medium tomato, diced
1 small onion, diced


Directions
In a bowl, beat the eggs, milk, seasoned salt and pepper.
Pour into a 10-in. skillet coated with nonstick
cooking spray. Sprinkle with the ham, broccoli, cheese,
tomato and onion. Cook,uncovered, till eggs are almost
set. Butter buns on both sides. Put buns in another
skillet or panini pan and divide egg mixture up and put
on one side of each 6 buns then top with bun top or you
can put a ham slice on the egg mixture instead of dicing
the ham up then top with the other half of the bun.