I hope you all are enjoying the holiday season with family and friends and delicious food! Sadly, I did not get to bake as many cookies as I usually do, but I hope you enjoyed the ones that I did post. You will be happy to know that I have big plans for 2014…Since I got a slow cooker for Christmas I will be experimenting with some new recipes!
As always, any suggestions are welcome. So if you have an idea of something I should try and conjure up in my crock pot please feel free to comment. Enjoy the rest of 2013, friends. The New Year is almost upon us.
I usually make Russian tea cakes, but today I decided to try something new…chocolate chip tea cakes!
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts (I like walnuts)
2 cups (1 package) Nestle Holiday Morsels
Preheat oven to 350 degrees.
In large bowl, cream together butter and powdered sugar. Beat in vanilla. Gradually add flour and then nuts. Stir in 1 and 1/2 cups morsels.
Roll dough into balls 1 inch in diameter and place on tray. Bake for 10-12 minutes until cookies are set and golden brown on the bottom. Cool on tray for 2 minutes before transferring to wire rack.
You can then melt some of the reserved chips to drizzle along top of the cookies. I chose not too since they are already sweet (and I didn’t think red+green+brown would look very pretty).
Try using different morsels or different nuts!
To many people sweetened condensed milk is a very unusual food, but it is a DELICIOUS one. In this timeless recipe, the sweetened condensed milk ties everything together and makes for a fabulous dessert!
1/2 cup butter or margarine, melted
1 and 1/2 cup graham cracker crumbs
1 can (14 ounces) sweetened condensed milk
2 cups semisweet chocolate chip morsels
1 and 1/3 cup flaked coconut
1 cup chopped nuts (I like walnuts)
Heat oven to 350 degrees (or 325 for a glass dish). Lightly grease bottom of 13×9 baking pan.
Combine melted butter and graham cracker crumbs. Pat mixture evenly into bottom of prepared pan. Pour sweetened condensed milk on top, in an even layer. Continue this layering technique next with chocolate chips, followed by coconut, and then nuts.
Once all ingredients are layered, at the bars down. Bake in preheated oven for 20-25 minutes, until coconut is golden brown.
Remove from oven and cool completely before cutting. You can store covered, at room temperature or in the freezer (for longer periods of time).
Replace walnuts with pecans or other nuts
Substitute different morsels for the semisweet…you can even mix & match!
Yum! Thumbprint are quite possibly my favorite Christmas cookie. I should make them more often!
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 egg yolks from large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
roughly 5 tablespoons fruit jam (I chose blackberry)
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
In large bowl, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in yolks and vanilla. Gradually add flour and salt. Mix until well-blended.
Roll dough into small balls 1 inch in diameter. Place on prepared baking sheet. Indent each ball with your thumb or the back of a small spoon.
Bake 8-10 minutes or until cookies are set and bottoms are just barely golden brown. If needed, reinforce cookies’ indents. Carefully spoon about 1/2 teaspoonful of jam in the center of each cookie.
Bake for 3-4 more minutes until edges of the cookie are slightly golden and the jam melts in the middle. Transfer cookies to cooling rack.
Yield: about 40 small cookies
*If you plan on freezing these cookies for a later date, place them in a box (one of those gift boxes for clothes from a department store, a shoe box, or any other sturdy box) and place wax paper between the layers so the jam will not stick.
These truffles are the ultimate chocolate-lover treat, and with so many variations you can make a special batch for everyone!
18 ounces semisweet chocolate chips (about 1 and 1/2 standard bags)
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
colored sugar, colored sprinkles, nonpareils, cocoa, powdered sugar, chopped nuts, etc…
In medium saucepan, heat chocolate chips and sweetened condensed milk over low heat. Remove from heat. Add vanilla.
In 1-quart glass bowl, combine chocolate chips and sweetened condensed milk. Microwave on high power for 3 minutes, stirring at 1 and 1/2 minutes. Remove from microwave and stir until smooth.
Chill mixture in bowl until firm, about 2 hours. Remove from refrigerator and let sit until you can work with mixture.
Roll dough into small balls (you can determine which size is best). You can place your colored sugar or other coatings in small bowls. Roll the truffle in coating of your choice and place on parchment paper-lined cookie sheet.
Once all truffles are done, place tray in freezer about 5 minutes until truffles are set. Transfer to freezer-safe container and store in freezer until ready to serve.
I like to mix confectioner’s sugar with a little unsweetened cocoa as one of my truffle coatings. The possibilities for coatings are endless. Try some of these:
chopped toasted almonds
finely grated orange rind
You can also replace vanilla extract with different extracts or even liqueurs. Try these instead:
3 tablespoons amaretto or other almond-flavored liquor + 1/2 teaspoon almond extract
3 tablespoons orange-flavored liquor
1/4 cup dark rum
3 tablespoons bourbon
These are simple and festive for the holidays!
4 ounces (1/2 standard package) Cream Cheese
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract
4 cups powdered sugar
2-3 drops food coloring (whatever color you want)
powdered sugar (less than 1/4 cup)
icing for decorating
Beat cream cheese, margarine, corn syrup, and extract in large mixing bowl until well-blended. Gradually add sugar. Mix well.
If adding color, divide dough and add food coloring until desired shade. Line a cookie sheet with parchment or waxed paper.
Coat your hands with powdered sugar. Roll dough into small balls and place on sheet, leaving about an inch between balls.
Dip fork in powdered sugar. Press down on each ball to make a lined print on the mints. Dip fork in sugar frequently to prevent sticking.
Place tray in freezer for a few minutes, until set. Store in freezer-tight container until ready to serve.
This is the one and only treat you will ever need to make for fans of that chocolate-peanut butter combo. They are one of my favorite holiday treats, and the recipe is quite simple…But hide your scale, because these small balls are far from healthy!
1/2 cup (1 stick) margarine
1 pound peanut butter (slightly less than one standard jar)
1 pound Confectioner’s Sugar
1 package chocolate chips
Cream together margarine and peanut butter. Gradually add sugar, beating until well mixed. Mixture will be slightly crumbly.
Line baking tray with waxed or parchment paper. Roll dough into small balls (1 inch or less in diameter) and place on prepared tray, leaving at least a couple centimeters of space in between each. Once you have placed all the peanut butter balls on the tray, transfer to freezer. This will help set the balls so they do not fall apart in the melted chocolate.
Meanwhile, Melt chocolate chips. Remove tray from freezer. Pick up peanut butter balls one-by-one and dip into the chocolate, placing back down on the tray. When all are dipped, place tray back into the freezer until set.
Remove from freezer and serve OR place in freezer-safe container and store in the freezer until ready to serve.
These are very similar to Ginger Snaps but with a slightly softer texture.
3/4 cup butter
1 cup brown sugar
1/2 cup molasses
1/2 teaspoon salt
2 and 1/4 cups flour
1 teaspoon ginger
1 teaspoon ground cinnamon
2 and 1/2 teaspoons baking soda
*Plus about 1/4 cup granulated sugar for coating
In large bowl mix together butter, brown sugar, egg, and molasses. Add remaining ingredients and stir well. Chill dough in fridge (I wrap it plastic wrap) for at least 1/2 hour.
When ready to bake, preheat oven to 350 degrees. Lightly spray/grease cookie sheet. Remove chilled dough from refrigerator.
Fill a small Ziploc bag or small bowl with about 1/4 cup granulated sugar. Roll dough into balls about the size of a walnut. Place each bowl in bag and shake until coated in sugar (you can just roll the dough in the bowl of sugar).
Place balls of dough on prepared cookie sheet. Bake in preheated oven for about 10 minutes. Remove from oven and let sit 1-2 minutes before transferring to cooling racks.
Yield: about 45 cookies
Now that the semester is over and my finals are completed it’s time to make Christmas cookies!
These are a very simple treat to make and they’re delicious as well.
2 bags of Hershey’s kisses
An equal amount of pretzels (I use regular unsalted) as Hershey kisses
1 large bag of m&ms
Unwrap all of the Hershey kisses and place in a bowl. Preheat oven to 300 degrees.
Spread about 20 pretzels onto an ungreased cookie sheet. Place a Hershey kiss on top of each one. Put sheet in oven.
Pour m&ms in small bowl. After about 3 minutes the kisses should be shiny. Take tray out.
QUICKLY place 3 m&ms on each pretzel treat, smooshing the melted kisses down. Once each pretzel has 3, let cool on cookie sheet. When the sheet is no longer hot, place it in the freezer.
Remove sheet from freezer after treats are set, about 5 minutes. Take them off the tray and put in freezer-safe bag to store until serving.
Repeat until all the candies are made!
*VARIATIONS: use Rolos instead of Hershey’s kisses, or try using Snaps instead of regular-shaped pretzels.