Fabulous Mother's Day Cookies, Cupcakes and Treats

With Mother's Day just around the corner, it's time to get out the recipes and create a wonderful and decedent array of sugary, fabulous treats for mom..

Just for one day..it's okay..Mom say's it's just fine!!

COOKIES

Chocolate Kahlua Hearts

1/4 cup Kahlua
2 squares (1 oz each) unsweetened chocolate
2/3 cup shortening
1 2/3 cups sugar
2 eggs
2 tsp vanilla
2 cups sifted flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground cinnamon
Chocolate Icing ( Recipe follows)

Preheat oven 350F
Put Kahlua in measuring cup, add enough water to make 1/3 cup liquid. In small saucepan over low heat, melt chocolate; cool. In large bowl, beat shortening, sugar, eggs and vanilla until fluffy. Stir in chocolate. In small bowl, combine flour, baking powder, salt and cinnamon. Add dry ingredients to egg mixture alternately with 1/3 liquid, Cover, refrigerate until firm. Roll out dough, one fourth at a time, about 1/4 inch thick on a well floured surface. Cut out with heart shaped cookie cutters or other cookie cutters.
Place 2 inches apart on ungreased cookie sheets. Bake in preheated 350F oven 8-10 minutes. Remove to wire racks to cool. Spread chocolate icing in thin, even layers on cookies. Let stand until set. Makes about 2 1/2 dozen cookies

Chocolate Icing: In medium saucepan, combine 6 squares ( i oz each) semisweet chocolate, 1/3 cup butter, 1/4 cup Kahlua and 1 Tbsp. light corn syrup. Cook over low heat until chocolate melts, stirring to blend. Add 3/4 cup powdered sugar; beat until smooth. If necessary, beat in additional Kahlua to make spreading consistency.

Chocolate Caramel Cookies

1/2 cup butter, softened (1 stick)
2/3 cup sugar
1 egg, separated
2 Tbsp milk
1 tsp vanilla
1 cup flour
1/3 cup cocoa
1/4 tsp salt
1 cup finely chopped pecans
1/2 cup semi sweet chocolate chips
1 tsp shortening
Caramel Filling ( recipe follows)

Preheat oven to 350F
In small mixing bowl, beat butter, sugar, egg yolk, milk and vanilla until blended. Stir together flour cocoa and salt; blend into butter mixture. Refrigerate about 1 hour or until firm enough to handle.
Lightly grease cookie sheet. Beat egg white slightly. Shape dough into 1 inch balls. Dip each ball into egg white; roll into pecans to coat. Place 1 inch apart on prepared cookie sheet. Place thumb gently in center of each ball.
Bake 10-12 minutes or until set. Meanwhile, prepare caramel filling. Remove cookies from oven; carefully press center of each cookie again with thumb to make indentation. Immediately spoon about 1/2 tsp of caramel filling into center of each cookie. Carefully remove from cookie sheet to wire rack. Cool completely.
In small microwave safe bowl, place chocolate chips and shortening. Microwave at High1 mile or until smooth when stirred. Place wax paper under wire rack with cookies. Drizzle chocolate mixture over top of cookies. Makes about 2 dozen cookies.

Caramel Filling: In small saucepan, combine 14 unwrapped light caramels and 3 Tbsp whipping cream. Cook over low heat, stirring frequently, until caramels are melted and mixture is smooth.

CUPCAKES

Glazed Cranberry Cupcakes

1/3 cup butter softened
1/3 cup sugar
1/3 cup packed light brown sugar
1 egg
1 1/4 tsp vanilla
1 1/3 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 tsp milk
1 1/4 cup coarsely chopped cranberries
1/2 cup coarsely chopped walnuts
10 oz package of Vanilla Milk Chips (divided)
Vanilla Glaze (recipe follows)

Preheat oven to 300F
Line small muffin cups. In small mixer bowl, beat butter,sugar, brown sugar, egg and vanilla until light and fluffy. Stir together flour, baking powder, baking soda and salt; gradually beat into butter mixture. Add milk; stir until blended. Stir in cranberries, walnuts and 1/2 cup vanilla milk chips (save remaining chips for glaze) Fill muffin cups about 7/8 full with batter. Bake 18-20 minutes or until wooden pick inserted comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare Vanilla Glaze. Drizzle glaze on tops. Place on wax paper- covered tray: refrigerate 10 minutes to set glaze. Makes about 3 dozen mini cupcakes.

Vanilla glaze: In small microwave safe bowl, place remaining vanilla milk chips; sprinkle 2 Tbsp.oil over chips and microwave at high for 30 seconds; stir vigorously. If necessary, microwave at high for an additional 30 seconds or just until the chips are melted when stirred.

Banana Black Bottom Cupcakes

2 packages ( 3oz each) cream cheese softened
1 1/3 cup sugar
1 egg
1 package chocolate chips (6 oz)
1 1/2 cup flour
1/4 cup unsweetened cocoa
1 tsp/ baking soda
1/2 tsp salt
2 extra ripe bananas
1/3 cup canola oil
1 tsp vanilla
1 firm large banana

Preheat oven to 300F
Line 18 muffin cups with liners. In small bowl, beat cream cheese and 1/3 cup sugar until light and fluffy. Add egg; beat until well blended. Stir in chocolate chips. Set aside.
In large bowl, combine remaining 1 cup sugar, flour cocoa, baking soda and salt; mix well. Puree extra ripe bananas in blender (1 cup). Combine pureed bananas with oil and vanilla; stir into flour mixture until smooth.
Divide batter evenly among the muffin cups. Thinly slice firm banana; place 2 slices in center of each muffin cup. Divide cream cheese mixture evenly over bananas in muffin cups/ Bake in preheated oven 30 minutes or until wooden pick comes out clean. Cool in pan in wire rack. Makes 18 cupcakes.

Chocolate Butterscotch Chip Cupcakes

1/2 cup cake flour
1 package (6 oz) butterscotch chips ( 1 cup) divided
1 package (6 oz) semisweet chocolate chips (1 cup) divided
1 package Moist Deluxe White cake mix
3 eggs
1/3 cup oil
1 1/4 cup water

Preheat oven 350F
Line 24 muffin cups with paper baking cups. Combine cake flour, 1/2 cup butterscotch chips, and 1.2 cup chocolate chips in small bowl. Combine dry cake mix, eggs, oil and water in large mixer bowl. Mix cake as directed on package. Stir in butterscotch-chocolate mixture. Spoon batter into muffin cups. filling about 2/3 full.
Bake at 350F for 18-23 minutes or until wooden pick comes out clean, Remove from pans and cool completely on wire racks.
For chocolate-butterscotch frosting, melt remaining 1/2 cup butterscotch chips and 1/2 cup chocolate chips in small saucepan over low heat; stir until smooth. Spread over cooled cupcakes. Makes 24 cupcakes.

TREATS GALORE

Mixed Berry Mouse in Puff Pastry

1 package puff pastry shells, prepare according to package directions.
1 lb. strawberries, stemmed and sliced
1 cup blueberries
1 cup raspberries
1/4 cup Chambord liqueur
1/2 cup water
1 Tbsp. fruit pectin
1 pint heavy cream

Saute fruit in Chambord over medium heat for 30 minutes or until fruit cooks down.remove from heat and stir in fruit pectin until dissolved. Bring mixture to room temperature. When cooled, pour 1/2 of the mixture into a food processor or blender and blend until smooth. Slowly add the heavy cream and continue mixing for 3-4 minutes until thick and creamy.
Scoop mousse into prepared puff pastry shells and decorate with fruit or fresh mint. Spoon 2 Tbsp. of remaining fruit mixture into the middle of a saucer. Set filled puffed pastry in the center and serve.

Peaches Amaretto

1 Tbsp. cornstarch
2 Tbsp. sugar
1 cup skim milk
1 1/2 tsp. vanilla
3 Tbsp. amaretto liqueur
2 egg whites at room temperature
8 medium fresh peaches, peeled, pitted and sliced

Mix together cornstarch and sugar. Heat milk in medium pan over moderate heat. Gradually ad cornstarch mixture, stirring constantly with a wire whisk. Bring mixture to a boil, stirring constantly. Cook until mixture is slightly thickened; remove from heat and cool to room temperature. Once cooled, add vanilla and liqueur. Mix thoroughly. Beat egg whites until stiff but not dry. Fold whites into sauce.
Place peach slices in eight sherbet glasses or serving dishes. Spoon equal amounts of sauce of each serving. Serves 8

Low Fat Lemony Cheesecake with Fresh Fruit

Vegetable Cooking Spray
1/4 cup graham cracker crumbs
2 (8 oz) packages of fat free cream cheese
1 (14-ounce) can Fat Free or Low Fat Sweetened condensed milk
4 egg whites
1 egg
1/3 cup lemon juice
1 tsp. vanilla
1/3 cup unsifted flour
1 cup fresh assorted fruit

Preheat oven 300F
Spray bottom of an 8-inch spring form pan with cooking spray: sprinkle crumbs on the bottom of pan. In mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg whites, lemon juice,and vanilla. Mix well. Stir in flour.
Pour into prepared pan. Bake 50-55 minutes or until center is set. Cool. Place assorted fruit on top. Serves 10