new year's

It's Almost Midnight...CLICK HERE FOR MY SUGAR COOKIE AND ROYAL ICING RECIPES

Happy New Year!

FLOURLESS CHOCOLATE CAKE

Brownies stuffed with marshmallows, chocolate chips & peanut butter chips...

Chocolate Dipped Apricots

ALMOND COOKIE GRANOLA

Almond Cookie Granola with Dried Strawberries

Jaden's First Chocolate Souffle!

MIGHT AS WELL USE UP OUR KIT KATS TOO WHILE WE'RE AT IT!

SNOWCAP COOKIES...HOW APPROPRIATE!

SNOWMEN COOKIES

A Winter YUM YUM Tree!!! I guess we will be eating snowflakes AND playing in them!

GLUTEN FREE PRETZELS GET DIPPED, TOO! MORE CRUNCH!

CHOCOLATE DIPPED PRETZELS

Sprinkles make me smile!

mini macaroons

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!

PEANUT BUTTER THUMBPRINTS

1/2 cup sugar, plus extra to roll dough balls

1/2 cup brown sugar

1/2 cup butter, at roo

m temperature

1/2 cup creamy peanut butter

1 egg

2 tablespoons milk

1 teaspoon vanilla

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

Kisses or caramels to top with

Preheat oven to 375º.

Cream sugars, butter, and peanut butter. Stir in egg, milk and vanilla. Add dry ingredients and mix well.

Shape into balls and roll in sugar. Place on ungreased or parchment lined baking sheet. Bake 10-12 minutes. Remove and immediately press chocolate into middle of each cookie. Makes about 3 dozen. Thanks Liz!

SMOOOOOOOOKIES

Platter Delivery Day!

Happy Half Birthday Jakey! We are celebrating one day early...chocolate frosted cake topped with banana puffs!

Raspberry Crumb Bars.......Raspberry Jam and a secret number of butter sticks (too large too type-hahaa) BUT...always a hit!

OREO FUDGE

White Chocolate Oreo Fudge3/4 cup butter
2/3 cup sweetened Condensed milk
1 cup Marshmallow Fluff
1 t. vanilla
2 cups white chocolate chips
2 cups crushed Oreos (about 30)
1 cup coarsely crushed Oreos (about 15)

Line 9x9 square pan with foil and spray with cooking spray evenly
In a medium saucepan combine butter and sweetened condensed milk.
Heat over medium heat until mixture is boiling, stirring constantly.
Continue to stir while boiling for 2 minutes.
Remove from heat and stir in Fluff, white chocolate chips and 2 cups crushed Oreos.
Spread into prepared pan.
Now sprinkle 1 cup coarsely crushed Oreos on top and press gently into fudge. CHILL 1 HOUR. RECIPE FROM COOKIES & CUPS

WHITE CHOCOLATE RASPBERRY BARS

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 cup seedless raspberry jam

Directions

PREHEAT oven to 325° F. Grease and sugar 9-inch-square baking pan.

MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.

BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.

BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.

HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam.

BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
ADAPTED FROM NESTLE WEBSITE

Reese's cups meet pieces...
Peanut Butter Truffles

CHEF JADEN BAKES BROWNIES

Macaroons for the in-laws!

ADAPTED FROM INA'S RECIPE....
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp. vanilla extract
2 egg whites
1/4 teaspoon kosher salt
chocolate of your choice for melting (melt chips in microwave in a wide bowl for easy dipping) This part is of course optional... but delish!!!

Directions
Preheat the oven to 325 degrees F
Line a cookie sheet with parchment paper to prevent sticking! In a bowl, mix the coconut, condensed milk, and vanilla.

Whip the egg whites and salt on high speed in an electric mixer with the whisk attachment until medium-firm peaks. Fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using a large spoon or an ice cream scoop. Should look like mounds. Bake for 25 to 30 minutes, until golden brown. Cool and dip the bottoms into any type of chocolate you like. Milk or dark! Mmmmmm!!! These also look great with a chocolate drizzle across the tops!

KIT KAT

Triple Layer Chocolate Fudge Cake Filled with M & M's and Surrounded by Kit Kat Bars! Need I say more, Chocolate Fans?

Nutella Chocolate Chunk Cookies...

Chocolate Chunk Cookies with Nutella
2 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
8 T (1 stick) butter, room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup Nutella or Cocoa Hazel
2 large eggs, room temperature
1 tsp vanilla extract
3 cups (12 oz.) bittersweet chocolate (60-66%), coarsely chopped into 1/4-inch pieces or larger

1.  Preheat to 375.  Line baking with parchment paper.

2.  Sift together the flour, baking soda and salt in a bowl.

3.  Beat butter and sugars in the bowl of an electric mixer; beat on medium speed until creamy.  Reduce the speed to medium-low, then add the Nutella and beat until smooth.  Add the eggs one at a time, beating to incorporate after each addition, then add the vanilla.  Reduce the speed to low.  Gradually add the flour mixture, beating just until the dough comes together.  Stir in the chocolate pieces.

4.  Drop heaping tablespoons of the dough 2 inches apart onto the baking sheets, flattening them slightly by hand as needed. 

5. Bake 9-11 minutes.  Makes 38 to 42 cookies

*If you like a chewier cookie, underbake them a little.  If you like crispy, then bake away.

Adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark

SPRINKLES!

Sprinkles Make You Smile!

Sprinkle Spiral Pinwheels.... these are melt in your mouth cookies!
2c. cake flour +2 T
1/2tsp baking powder
1/4tsp salt
2/3 c. powdered sugar
1/4c. sugar
2 1/2 sticks butter
1 tsp vanilla
1/2 tsp strawberry extract, 1/2tsp rose food coloring, 1 tsp. vanilla, sprinkles

Combine 2c cake flour, powder, salt, powdered sugar, regular sugar in food processor and mix. Add the butter in pieces and pulse till all crumbly. Add vanilla and process till it forms a ball. Divide dough in half and put one of the halves back in processor. Add to it 2T. flour, food coloring and strawberry extract and combine. Roll out each portion of dough between 2 sheets of wax paper to 1/8 inch and chill both in fridge on a cookie sheet at least 2 hours or up to 2 days. Remove top wax paper on vanilla & Put a few dabs of water on top. Remove top wax from pink dough and gently flip it on top of the other dough. Lightly press it on top. Roll up on the long side jellyroll style and cut in half. Roll each half in sprinkles and chill overnight. (I cheated and didn’t wait that long) Slice into 1/4 inch pieces and bake at 325 for about 15 minutes on parchment paper.

*** If you don't want to purchase strawberry extract just use vanilla. The strawberry flavor was very subtle!

Butterscotch Blondies with Homemade Caramel & Toffee Bits...

PIGNOLI COOKIES

12 ounces almond paste
1/2 cup white sugar
1 cup confectioners' sugar
4 egg whites
1 1/2 cups pine nuts


Preheat oven to 325 degrees. Line 2 cookie sheets with PARCHMENT.

Mix almond paste and granulated sugar in food processor until smooth. Add confectioners' sugar and 2 egg whites; process until smooth.

Whisk remaining 2 egg whites in small bowl. Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.
Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

CHOCOLATE DIPPED OREOS TOPPED WITH EDIBLE SANTA HATS!

Santa Claus is Coming to Town...


1. dip winter oreos in chocolate
2. dip bugles in red chocolate and add sprinkles along wide brim
3. top bugle with a mini marshmallow and stick on the oreo while still wet

Jammin' Jam Thumbprints!

My Mom's Thumbprints-love these!!!!!!!!!!!! Thanks Mom xoxo

1 pound butter, softened
1 1/2c. confectioner's sugar
2 tsp vanilla
4 1/2-5c. flour
pinch of salt
jam to fill with
sprinkles (optional)
Preheat oven to 350. line pans with parchment paper.
Beat butter, sugar and vanilla. Add salt. Sift the flour and add. I only needed the 4 1/2c. Chill 40 mins. Pinch off small chunks of dough and roll into balls. Indent top with thumb and add drop of jam. Bake approx. 15-20 mins. When cool top with powdered sugar. optional: roll dough in egg white and sprinkles before filling with jam!

HOT COCOA COOKIES

Hot chocolate and mini marshmallows all wrapped up in a cookie! Stay Warm! Brrrrr!!

SKIPPY DOGGIE BISCUITS

Don't forget your favorite pup during the holiday season! Jaden made these for his "Uncle Riley" today! hee hee

For all of the dog lovers and because dogs ROCK!!!!!
2 1/4 cups whole wheat flour
3/4 cup all purpose flour
1 1/4 cup SKIPPY creamy peanut butter
1 cup milk


Combine milk and peanut butter in a bowl and mix until smooth.
Gradually add flours.
Knead dough by hand and roll out on floured surface to desired thickness. Cut-out treats.
Place aluminum foil on cookie sheet and bake 15 minutes at 400°F.
Cool completely before serving to your lucky dog! hee hee

Note: If dough seems too dry or crumbly, add a little more milk
Note: I sometimes brush the tops with beef or chicken broth before baking!

PEPPERMINT BARK

Happy Sunday! I hope it's filled with Peppermints & Sunshine!

CREME BRULEE

Creme Brulee & Special Friends!

I USE INA'S RECIPE!!!

Ingredients

• 1 extra-large egg
• 4 extra-large egg yolks
• 1/2 cup sugar, plus 1 tablespoon for each serving
• 3 cups heavy cream
• 1 teaspoon pure vanilla extract
• 1 tablespoon orange liqueur (recommended: Grand Marnier)

Directions

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Reese's Pieces Meet Peanut Butter Cups

Fun Kiddie Pretzels!

Happy Hanukkah!

MELT CHOCOLATE, DIP OREOS, ADD SPRINKLES AND CANDIES!

TRUFFLES

A Festive Candy...