Goodie of the month club - brought to you buy ajoyha's creations

3 Month subscribtion to the treat of the month club brought to you buy - ajoyha's creations. 
Each month you or the recipient of your choice will receive a homemade package of goodies. 

January - 1 dozen Chocolate chip cookies
Febuary - 1 pound Dark Chocolate Fudge
March - 1 dozen snickerdoodles 
April - 1 dozen Oatmeal Raisin Cookies 
May - 1 Dozen Chocolate chip peanut butter cookies 
June - 1 dozen thumbprint cookies 
July - 3 dozen Russian Tea cakes
August - 3 mini banana Bread Loaves
September - 3 mini Pumpkin Bread Loaves 
October - Pumpkin chocolate chip cookies
November - 1 pound Pumpkin Fudge 
December - 1 pound White chocolate Cream filled cookie Fudge

If you would like to alter or personalize the goodies you get or give month to month just let me know! If you have a special request not listed here I would be glad to add it!


http://www.etsy.com/listing/82891251/desert-of-the-month-club-cookies-fudge?ref=pr_shop

Ganache Truffles - My new love!

The best part about the new colder weather - it is just right for making and shipping truffles. Available in my shop now!

Ceramic Ornaments

Christmas is coming, Christmas is coming and ornaments have arrived at ajoyha.etsy.com! 

Ranger Cookies

Ingredients

• 3 cups all-purpose flour
• 1 cup flaked coconut
• 1 teaspoon baking soda
• 1 cup shortening
• 1/2 teaspoon salt
• 1 cup white sugar
• 1/2 teaspoon baking powder
• 1 cup packed brown sugar
• 2 cups rolled oats
• 2 eggs
• 2 cups crisp rice cereal
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream shortening, add sugar gradually. Add eggs and vanilla; beat until light and fluffy.
3. Sift flour, baking soda, salt, and baking powder together and mix with the first mixture. Add oatmeal, rice cereal, and coconut. Mix well.
4. Drop by tablespoons on slightly greased cookie sheet and bake for 12 minutes.

Yummy. 

Irish Cream Truffle Fudge

Ingredients

• 3 cups semisweet chocolate chips
• 1 cup white chocolate chips
• 1/4 cup butter
• 3 cups confectioners' sugar
• 1 cup Irish cream liqueur
• 1 1/2 cups chopped nuts
•  
• 1 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 4 tablespoons Irish cream liqueur
• 2 tablespoons butter

Directions

1. Butter a 8x8 inch pan.
2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Chocolate Pixies

Ingredients

• 1/4 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 4 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup confectioners' sugar for decoration

Directions

1. Melt butter and chocolate together over low heat or in the microwave.
2. In a medium bowl, mix eggs and sugar with an electric mixer until smooth. Stir in melted chocolate mixture. Sift together the flour, baking powder, and salt . Stir dry ingredients into the egg mixture by hand until well blended. Refrigerate for at least 2 hours.
3. Preheat oven to 300 degrees (150 degrees C). Grease cookie sheets.
4. Shape rounded teaspoonfuls into balls and roll in confectioners' sugar. Place cookies 2 inches apart on prepared cookie sheets. Bake for 12 to 15 minutes or until firm to touch.

Spritz Cookies.

I just got into making spritz cookies.  Having found a cookie press at an antique shop on the cheap eons ago and losing it in the depths of my kitchen, I finally stumbled upon it again. So far I have made chocolate wafers for faux oreo cookies and peanut butter spritz cookies. I am looking for holiday themed cookies now to test out. So far I have come upon a pumpkin spritz cookie - but the reviews are mixed. Hopefully I can doctor the recipe up a bit, because I do love pumpkin!




Pumpkin Spritz cookie

1 cup butter, softened
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/3 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
3/4 teaspoon baking powder
additional ground nutmeg

Pre-heat oven to 400 F. In a large mixing bowl beat butter until creamy; beat in sugar and spices until well combined. Mix in pumpkin, egg and vanilla until well combined. In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined. Place into a cookie press and press out shapes onto an ungreased baking sheet (for best results use a silver-colored baking sheet, not the kind with a non-stick surface). Lightly sprinkle cookies with additional nutmeg. Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.

Swedish Dream Cookies - with a name like that they have to be good.

These little ball cookies are under consideration for my holiday cookie sales. I am not sure they would ship well though.

Swedish Dream Cookies

1 1/2 cups sugar 
2/3 cup butter, softened 
2/3 cup shortening 
1 teaspoon vanilla 
2 1/3 cups all-purpose flour 
1 teaspoon baking soda 
1/3 cup coarsely chopped pecans 
1/4 cup shredded coconut 

Preheat oven to 375 F. In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy. Stir in flour and baking soda by hand. Mix in pecans and coconut. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool. 


Servings: 48 
Servings: 1 
Country of Origin: Sweden

Wish I knew how to ship these....to die for!

Peanut Butter Bars

Ingredients

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Directions

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Cookies and Cream Fantasy Fudge

This fudge is a taste explosion and my personal favorite fudge. This fudge combines the basic fantasy fudge recipe, add white chocolate chips and oreo cookies and is completely to die for! 

This great little fudge has been in my family for two generations and is now proudly available through Ajoyha's Creations. These little bitty chunks of fudge are great for sharing.


http://www.etsy.com/listing/82878384/cookies-and-cream-fantasy-fudge-2-pounds

I am looking for a pasta recipe book

I am about to venture into the world of pasta making. I toyed with bread making for the last month or two and have absolutely loved it. My family has been pretty pleased too, so now it is time for pasta. My dilemma is that every time I get a pasta book from the library I am underwhelmed. I have made egg noodles and ravioli in the past, but would like something more involved that goes into pasta machines and drying techniques. I guess I am headed back to the library.

I love this Book!

I have been trying to bake bread for ever and this book has finally lead to my success.  I have made raisin bread a ton of rolls and hamburger buns and english muffins. Oh, how I love the english muffins.

Pumpkin Fudge - who knew!

I just made this today and it turned out so delicious that I added it to my shop as soon a I had a bite. Soooo yummy!

http://www.etsy.com/listing/82888932/pumpkin-and-almond-fantasy-fudge-1-pound

Ingredients

• 3 cups sugar
• 3/4 cup melted butter
• 2/3 cup evaporated milk
• 1/2 cup canned pumpkin
• 2 tablespoons corn syrup
• 1 teaspoon pumpkin pie spice
• 1 (12-ounce) package white chocolate morsels
• 1 (7-ounce) jar marshmallow crème
• 1 cup chopped pecans, toasted
• 1 teaspoon vanilla extract

Preparation

• Stir together first 6 ingredients in a 3 1/2-quart saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234° (soft-ball stage) or for about 12 minutes.
• Remove pan from heat; stir in remaining ingredients until well blended. Pour into a greased aluminum foil-lined 9-inch square pan. Let stand 2 hours or until completely cool; cut fudge into squares.
  
  Notes: Line pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234° and the remaining ingredients are added, quickly spoon the fudge into the pan.

Candy Corn Sugar Cookies

These are funny little cookies perfect for Halloween and Thanksgiving. They are currently on sale in my shop through Thanksgiving and/or when the the candy corn runs out! http://www.etsy.com/listing/82041880/candy-corn-sugar-cookies-1-dozen

Gearing up for the holiday season.

I think I will add an assortment of ball cookies to my shop this Christmas season. Rum balls, bourbon balls, chocolate rum balls. I would also like to find an assortment of cookies/bars that ship well and fit into a small flat rate box!

Here is a great Bourbon cookie recipe I found!

Bourbon Balls

Substitute the bourbon for rum and call these Rum Balls.
3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Powdered or granulated sugar 

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving. 


Servings: 60