Well ladies, here is what you have been waiting 15 days for....Colton and I drew names this morning and here are the results..
The winners of my baking are:
Anna Doerksen ( Wpg)
Georgia Ronald ( Brandon)
Congratulations ladies! I'll be getting in touch with you both some time today!
Thursday, December 15, 2011
Day #15
Gluten Free Chex-Mix Brittle
I figured I could end off my little baking journey with a treat for me. : )
Well ladies, here we are, day 15. I feel like this year went so fast, unlike last year where I thought I would never reach day 15! I hope I have inspried all of you to dig out those dusty recipes and get bakin'. Thank you once again for all your lovely and funny comments. It meant alot that you wanted to check to see what I was doing everyday...kept me motivated that's for sure!: )
Barb, if you are ever in doubt about anything..just freeze it! lol : )
This stuff is stinkin' delicious!
8 cups Chex cereal (GF Chex cereal is now on the market in most places-plain or honey)
1 cup peanuts
300 ml sweetened condensed milk
1 tsp vanilla.
I made mine in a large roaster but you can use a deep 9x13 pan too and do it in two batches.
Grease your pan and mix all of the ingredients together until everything is evenly coated in pan. Bake in a 325 degree oven for 12 minutes. Once cooked, place on a wax paper lined cookie sheet to cool for 1 hour. Once cooled, break into bits or chunks and store in air-tight container in fridge for up to 7 days...but i guarantee that it won't last that long! : 0
I figured I could end off my little baking journey with a treat for me. : )
Well ladies, here we are, day 15. I feel like this year went so fast, unlike last year where I thought I would never reach day 15! I hope I have inspried all of you to dig out those dusty recipes and get bakin'. Thank you once again for all your lovely and funny comments. It meant alot that you wanted to check to see what I was doing everyday...kept me motivated that's for sure!: )
Barb, if you are ever in doubt about anything..just freeze it! lol : )
8 cups Chex cereal (GF Chex cereal is now on the market in most places-plain or honey)
1 cup peanuts
300 ml sweetened condensed milk
1 tsp vanilla.
I made mine in a large roaster but you can use a deep 9x13 pan too and do it in two batches.
Grease your pan and mix all of the ingredients together until everything is evenly coated in pan. Bake in a 325 degree oven for 12 minutes. Once cooked, place on a wax paper lined cookie sheet to cool for 1 hour. Once cooled, break into bits or chunks and store in air-tight container in fridge for up to 7 days...but i guarantee that it won't last that long! : 0
Wednesday, December 14, 2011
Day #14
Colton's Sugar Cookies
Tomorrow is Colton's snack/show-and-tell day at Preschool, so he is taking cookies that he decorated, for his class. You can never go wrong with sugar cookies.
I am hoping that my last day of baking will turn out..fingers crossed.
I am not giving the recipe for this cookie b/c it is a family recipe that has been passed down a few generations..sorry, but i know everyone has a good sugar cookie recipe crammed in their recipe box. Right? : )
Tomorrow is Colton's snack/show-and-tell day at Preschool, so he is taking cookies that he decorated, for his class. You can never go wrong with sugar cookies.
I am hoping that my last day of baking will turn out..fingers crossed.
I am not giving the recipe for this cookie b/c it is a family recipe that has been passed down a few generations..sorry, but i know everyone has a good sugar cookie recipe crammed in their recipe box. Right? : )
Day #14 - Part 1
Well ladies...here we are at the end of 'our' baking journey. Tomorrow is ' draw for the baking day'...so if you feel the need to take the day off of work and sit by your computer all day, waiting in anticipation to see your name pop-up on my blog..just send me your boss' number and I can call him/her and explain why you are not at work. I'm sure they would understand...
Thank you so much for all your feed-back and comments ladies, it has been a fun 15 days. I will announce the winner tomorrow with my last baking post (sniff sniff)....i was thinking of maybe not posting tomorrow until 10:00 pm to keep you all in suspense. Then I remembered that alot of you know where i live, so I figured for my own safety I will announce as soon as humanly possible tomorrow. Good luck ladies! I am quite excited to see who wins. Shall I post a video of me doing the draw so you know it's legit? : )
I will be posting todays baking in a bit..just need to put icing on them once the kids are all napping.
The Jar - I will be reaching my skinny little fingers into here tomorrow and picking out a winner....No, wait, I will draw 2 names tomorrow! WHAT?! 2 NAMES?! I know, I know...it is unthinkable that I would be able to do draw 2 names, but you all have been so great this time around and left so many good comments that i figured I would make 2 lucky winners! Good luck!
Thank you so much for all your feed-back and comments ladies, it has been a fun 15 days. I will announce the winner tomorrow with my last baking post (sniff sniff)....i was thinking of maybe not posting tomorrow until 10:00 pm to keep you all in suspense. Then I remembered that alot of you know where i live, so I figured for my own safety I will announce as soon as humanly possible tomorrow. Good luck ladies! I am quite excited to see who wins. Shall I post a video of me doing the draw so you know it's legit? : )
I will be posting todays baking in a bit..just need to put icing on them once the kids are all napping.
Tuesday, December 13, 2011
Day #13
Toffee Tarts
Ok, yes, I admit to going on a bit of a caramel/toffee rampage this year..but i am not going to apologize for it!
These are one of my favorite Christmas treats. One of my aunts used to make these every Christmas and that is the first thing my little fingers would reach for on the 'treat table'. These are delicious..the tart is a shortbread and then the inside is MacIntosh toffee and cream. MacIntosh Toffee bars are hard to find, but they now have a bag of individually wrapped ones. One bag is equal to one bar. Superstore and Co-op carries the bag of candy toffee.
1 1/2 cup flour
1/2 cup cornstarch
1/2 cup icing
1/4 tsp salt
1 cup plus 1 tbsp butter, softened
1 tsp vanilla
Mix like shortbread. Form into balls. Press into small tart tins. Bake at 300 degrees for 18 to 25 minutes or less.
Filling: Melt 3 toffee bars (or 3 bags of indiv. wrapped) and 1/2 cup cream in microwave. Pour into cooked tarts shells once cooled. Top with pecans.
Yes Barb, these freeze well. : )
Ok, yes, I admit to going on a bit of a caramel/toffee rampage this year..but i am not going to apologize for it!
These are one of my favorite Christmas treats. One of my aunts used to make these every Christmas and that is the first thing my little fingers would reach for on the 'treat table'. These are delicious..the tart is a shortbread and then the inside is MacIntosh toffee and cream. MacIntosh Toffee bars are hard to find, but they now have a bag of individually wrapped ones. One bag is equal to one bar. Superstore and Co-op carries the bag of candy toffee.
1/2 cup cornstarch
1/2 cup icing
1/4 tsp salt
1 cup plus 1 tbsp butter, softened
1 tsp vanilla
Mix like shortbread. Form into balls. Press into small tart tins. Bake at 300 degrees for 18 to 25 minutes or less.
Filling: Melt 3 toffee bars (or 3 bags of indiv. wrapped) and 1/2 cup cream in microwave. Pour into cooked tarts shells once cooled. Top with pecans.
Yes Barb, these freeze well. : )
Monday, December 12, 2011
Day # 12
Salted Chocolate-Covered Caramels
Have you ever tasted Purdy's Chocolates? ....the Himalayan Pink Salt ones? If not, you are missing out on one of the tastiest things..EVER! When I go to the mall, that is usually my reward at the end of my shopping excursion. I march on into Purdy's, pay $1.00 for a little chocolate and then i go on my merry way with a chocolate smile on my face.
Welllllll... these little chocolato's are the closest thing to Purdy's and I can eat as many as I want! They are delicious! I used melted milk choc. chips and individually wrapped MacIntosh toffee for mine. (b/c I ate all the left over caramels the other night while making the upside-down muffins. shhhhhh!
You can't get any easier than this and they look great place on a tray full of dainties.
1 pkg of Kraft Caramels
5 squares of Baker's Premium 70 % Cocao Dark Chocolate, melted
1 Tbsp sea salt
Inser toothpick into 1 caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
Sprinkle immediately with salt. Let stand until firm.
* I let mine set in the fridge...and i may have over done it on the salt...on purpose. Nothing goes together better than salt and caramel!
Welllllll... these little chocolato's are the closest thing to Purdy's and I can eat as many as I want! They are delicious! I used melted milk choc. chips and individually wrapped MacIntosh toffee for mine. (b/c I ate all the left over caramels the other night while making the upside-down muffins. shhhhhh!
You can't get any easier than this and they look great place on a tray full of dainties.
5 squares of Baker's Premium 70 % Cocao Dark Chocolate, melted
1 Tbsp sea salt
Inser toothpick into 1 caramel; dip in chocolate. Shake gently to remove excess chocolate. Place on waxed paper-covered baking sheet. Remove toothpick. Repeat with remaining caramels.
Sprinkle immediately with salt. Let stand until firm.
* I let mine set in the fridge...and i may have over done it on the salt...on purpose. Nothing goes together better than salt and caramel!
Sunday, December 11, 2011
Day # 11
Surprise Cookies
Super easy to whip up and a cute little cookie. Colton was so excited to find a marshmellow in the middle of his cookie!
Cookies
1 3/4 cup flour
3/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temp
1 cup sugar
1 large egg
1/2 cup whole milk ( I used buttermilk)
1 tsp vanilla
15 large marshmellows, halved crosswise
Frosting
3 cups icing sugar
6 tbsp butter, room temp
1/4 cup plus 1 1/2 tsp cocoa powder
1/4 cup plus 2 tbsp whole ( I used buttermilk)
3/4 tsp vanilla
Preheat oven to 350 degrees. Make cookies: sift flour, cocoa powder, baking soda and salt into bowl.
Put butter and sugar into medium bowl and mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
Using cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing 2-inches apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes. Immediately press a marshmellow half on top of each cookie. Bake until marshmellows begin to melt, 2 minutes or more. Let cool completely on wire rack.
Make frosting: Put icing sugar in medium bowl. Melt butter with cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to icing sugar. Whick in milk and vanilla.
Spread about 1 tbsp of frosting on top of each cooled cookie, enough to cover marshmellow. Let stand until set, about 10 minutes. Cookies can be stored in a single layer in airtight container at room temp for 2 days. Freezes well.
Super easy to whip up and a cute little cookie. Colton was so excited to find a marshmellow in the middle of his cookie!
1 3/4 cup flour
3/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temp
1 cup sugar
1 large egg
1/2 cup whole milk ( I used buttermilk)
1 tsp vanilla
15 large marshmellows, halved crosswise
Frosting
3 cups icing sugar
6 tbsp butter, room temp
1/4 cup plus 1 1/2 tsp cocoa powder
1/4 cup plus 2 tbsp whole ( I used buttermilk)
3/4 tsp vanilla
Preheat oven to 350 degrees. Make cookies: sift flour, cocoa powder, baking soda and salt into bowl.
Put butter and sugar into medium bowl and mix on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low; mix egg, milk and vanilla. Mix in flour mixture, 1/2 cup at a time, until combined.
Using cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing 2-inches apart. Bake cookies, rotating sheets halfway through, until firm, 8 to 10 minutes. Immediately press a marshmellow half on top of each cookie. Bake until marshmellows begin to melt, 2 minutes or more. Let cool completely on wire rack.
Make frosting: Put icing sugar in medium bowl. Melt butter with cocoa powder in a saucepan over medium-low heat, stirring occasionally. Add butter mixture to icing sugar. Whick in milk and vanilla.
Spread about 1 tbsp of frosting on top of each cooled cookie, enough to cover marshmellow. Let stand until set, about 10 minutes. Cookies can be stored in a single layer in airtight container at room temp for 2 days. Freezes well.
Saturday, December 10, 2011
Day #10
Mini Upside-Down Turtle Muffins
I really don't know where to start with these little gems...besides the fact that I ate 1/2 bag of caramels while making these..they are decadent! This picture doesn't do them justice! You rip one open and caramel oozes out of them....I am weak in the knees.
*This recipe calls for you to use a regular size muffin trays but I used my mini muffin tray and just cut the caramels in half. *
1/2 cup semi-sweet chocolate chips
3 tbsp butter
1/3 cup buttermilk
1/3 cup brown sugar
1 tsp vanilla
1 egg
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 chopped pecans
24 individually wrapped Kraft caramels, unwrapped
pecan halves
Heat oven to 400 degrees. Spray bottom, sides and tops of 12 regular-size muffin cups with cooking spray.
In heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently; cool slightly. Stir in buttermilk, brown sugar, vanilla and egg.
In large bowl, mix flour, baking soda, salt and chopped pecans. Stir in choc. mixture, just until combined. Divide batter evenly among muffin cups. Push 1 caramel into center of batter in each muffin cup.
Bake 14 to 16 minutes or until toothpick inserted along the edge of the muffin, comes out clean. Cool 1 minute. Turn muffin pan upside-down on cookie sheet to remove muffins. Immediately place another caramel (or 1/2 of one) on bottom of each muffin. Leaving muffins upside-down on cookie sheet, return to oven about 1 minute or until caramel is soft enough to add pecan halves.
Place 3 pecans on caramel on each muffin. Cool until caramel is slightly firm before serving, about 10 minutes. Serve warm if desired.
*If these don't have you smacking your lips..there's something wrong with you! * : )
I really don't know where to start with these little gems...besides the fact that I ate 1/2 bag of caramels while making these..they are decadent! This picture doesn't do them justice! You rip one open and caramel oozes out of them....I am weak in the knees.
1/2 cup semi-sweet chocolate chips
3 tbsp butter
1/3 cup buttermilk
1/3 cup brown sugar
1 tsp vanilla
1 egg
1 cup flour
1 tsp baking soda
1/2 tsp salt
1/4 chopped pecans
24 individually wrapped Kraft caramels, unwrapped
pecan halves
Heat oven to 400 degrees. Spray bottom, sides and tops of 12 regular-size muffin cups with cooking spray.
In heavy saucepan, melt chocolate chips and butter over low heat, stirring frequently; cool slightly. Stir in buttermilk, brown sugar, vanilla and egg.
In large bowl, mix flour, baking soda, salt and chopped pecans. Stir in choc. mixture, just until combined. Divide batter evenly among muffin cups. Push 1 caramel into center of batter in each muffin cup.
Bake 14 to 16 minutes or until toothpick inserted along the edge of the muffin, comes out clean. Cool 1 minute. Turn muffin pan upside-down on cookie sheet to remove muffins. Immediately place another caramel (or 1/2 of one) on bottom of each muffin. Leaving muffins upside-down on cookie sheet, return to oven about 1 minute or until caramel is soft enough to add pecan halves.
Place 3 pecans on caramel on each muffin. Cool until caramel is slightly firm before serving, about 10 minutes. Serve warm if desired.
*If these don't have you smacking your lips..there's something wrong with you! * : )
Friday, December 9, 2011
Day #9
Mini Chocolate Meringues
HELLO! I am not a huge Chocolate fan, but these are FAB-U-LOUS! These are mini meringues and they are perfect to just pop in your mouth. They take 2 hours to cook but well worth the wait.
4 large egg whites
1 cup sugar
pinch of cream of tartar (I did 1/2 tsp)
1/2 tsp pure vanilla
1/4 cup cocoa
Preheat oven to 175 degrees.
Put egg whites, sugar and cream of tartar in a heat proof bowl and set over simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3 to 3.5 minutes. Take egg mixture off the heat and transfer to another bowl, beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, between 8-10 minutes. Add vanilla; mix until combined.
Sift cocoa over meringe, and fold so that streaks of cocoa remain.
Transfer to piping bag. Pipe 1 1/4 inch cookies onto baking sheets lined in parchment paper, spacing 1-inch apart.
Bake cookies until they can be lifted off parchement easily, about 2 hours. ( mine were done after 1 1/2 hrs). Cookies can be stored in a single layer in airtight containers at room temp. up to 2 days.
HELLO! I am not a huge Chocolate fan, but these are FAB-U-LOUS! These are mini meringues and they are perfect to just pop in your mouth. They take 2 hours to cook but well worth the wait.
1 cup sugar
pinch of cream of tartar (I did 1/2 tsp)
1/2 tsp pure vanilla
1/4 cup cocoa
Preheat oven to 175 degrees.
Put egg whites, sugar and cream of tartar in a heat proof bowl and set over simmering water. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch, 3 to 3.5 minutes. Take egg mixture off the heat and transfer to another bowl, beat, starting on low speed and gradually increasing to high, until stiff, glossy peaks form, between 8-10 minutes. Add vanilla; mix until combined.
Sift cocoa over meringe, and fold so that streaks of cocoa remain.
Transfer to piping bag. Pipe 1 1/4 inch cookies onto baking sheets lined in parchment paper, spacing 1-inch apart.
Bake cookies until they can be lifted off parchement easily, about 2 hours. ( mine were done after 1 1/2 hrs). Cookies can be stored in a single layer in airtight containers at room temp. up to 2 days.
Thursday, December 8, 2011
Day #8
Toblerone Shortbread
Yes, TOBLERONE SHORTBREAD! Nothing more to say..they are as good as they sound. If I were to recommend you make one thing this Christmas, this would be it!
2 cups butter, softened
1 cup sugar
3 1/2 cups flour
1/2 cup cornstarch
2 bars (100g each) Toblerone Swiss Milk Chocolate, chopped into little chunks
Heat oven to 300 degrees. Beat butter and sugar in large bowl with mixer on high speed until light and fluffy. Sift flour and cornstarch together and then gradually add to butter mixture, beating well after each addition. Stir in chocolate.
Drop by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
Bake 20-25 minutes or until lightly browned. Cool 5 minutes on baking sheet. Transfer to cooling rack to cool completely.
Yes, TOBLERONE SHORTBREAD! Nothing more to say..they are as good as they sound. If I were to recommend you make one thing this Christmas, this would be it!
1 cup sugar
3 1/2 cups flour
1/2 cup cornstarch
2 bars (100g each) Toblerone Swiss Milk Chocolate, chopped into little chunks
Heat oven to 300 degrees. Beat butter and sugar in large bowl with mixer on high speed until light and fluffy. Sift flour and cornstarch together and then gradually add to butter mixture, beating well after each addition. Stir in chocolate.
Drop by heaping tablespoonfuls, 1 inch apart, onto baking sheets.
Bake 20-25 minutes or until lightly browned. Cool 5 minutes on baking sheet. Transfer to cooling rack to cool completely.
Wednesday, December 7, 2011
Day #7
Classic Hot Fudge Sauce
I am not a chocaholic...I am more a caramelaholic. But, this hot fudge sauce over ice cream is quite delicious. I also drizzled this chocolate over my caramel peacan cookies.
1 can (12 oz) evaporated milk
1 bag (12 oz) semi-sweet chocolate chips (2 cups)
1/2 cup sugar
1 tbsp butter
2 tsp orange-flavored liqueur or 1 tsp orange extract, if desired
In heavy saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly: remove from heat.
Stir in butter and liqueur until sauce is smooth and creamy. Serve warm. Store covered in refridgerator up to 4 weeks. Reheat slightly before serving if desired.
VARIATIONS:
Classic Fudge Sauce - Omit liqueur and add 1 tsp vanilla
Irish Cream Fudge Sauce - Substitute 2 tbsp irish cream liqueur for the orange liqueur
Raspberry-Chocolate Fudge Sauce - Substitute 2 tbsp raspberry-flavored liqueur for the orange liqueur
I am not a chocaholic...I am more a caramelaholic. But, this hot fudge sauce over ice cream is quite delicious. I also drizzled this chocolate over my caramel peacan cookies.
1 bag (12 oz) semi-sweet chocolate chips (2 cups)
1/2 cup sugar
1 tbsp butter
2 tsp orange-flavored liqueur or 1 tsp orange extract, if desired
In heavy saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly: remove from heat.
Stir in butter and liqueur until sauce is smooth and creamy. Serve warm. Store covered in refridgerator up to 4 weeks. Reheat slightly before serving if desired.
VARIATIONS:
Classic Fudge Sauce - Omit liqueur and add 1 tsp vanilla
Irish Cream Fudge Sauce - Substitute 2 tbsp irish cream liqueur for the orange liqueur
Raspberry-Chocolate Fudge Sauce - Substitute 2 tbsp raspberry-flavored liqueur for the orange liqueur
Tuesday, December 6, 2011
Day #6
Holiday Eggnog Bars
Ok, so the smell that wofts through your house when these are baking is undescribeable! My house smelled so good and it smelled like Christmas!
1/2 cup butter, softened
3/4 cup sugar
1 cup flour
5 egg yolks
1 1/4 cup whipping cream
1 tbsp rum or 1 tsp rum extract
3/4 tsp ground nutmeg
Heat oven to 350 degrees. Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan.(handles to help lift out)
In small bowl, mix butter, 1/2 cup of the sugar and the flour. Press to bottom of pan and bake 20 minutes.
Reduce oven temp to 300 degrees. In small bowl, beat egg yolks and remaining 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in whipping cream, rum and 1/4 tsp nutmeg. Pour over partially baked crust.
Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
Sprinkle top of bars with remaining 1/2 tsp nutmeg. Use foil to lift out of pan. Store covered in refridgerator.
Ok, so the smell that wofts through your house when these are baking is undescribeable! My house smelled so good and it smelled like Christmas!
1/2 cup butter, softened
3/4 cup sugar
1 cup flour
5 egg yolks
1 1/4 cup whipping cream
1 tbsp rum or 1 tsp rum extract
3/4 tsp ground nutmeg
Heat oven to 350 degrees. Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan.(handles to help lift out)
In small bowl, mix butter, 1/2 cup of the sugar and the flour. Press to bottom of pan and bake 20 minutes.
Reduce oven temp to 300 degrees. In small bowl, beat egg yolks and remaining 1/4 cup sugar with electric mixer on medium-high speed until thick. Gradually beat in whipping cream, rum and 1/4 tsp nutmeg. Pour over partially baked crust.
Bake 40 to 50 minutes or until custard is set and knife inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
Sprinkle top of bars with remaining 1/2 tsp nutmeg. Use foil to lift out of pan. Store covered in refridgerator.
Monday, December 5, 2011
Day # 5
Hugs Cookies
These were such a big hit last year I figured I would make them again. These cookies are a huge hit with all ages. Colton helped me put 'his' chocolates on top.
1 cup margarine
1 cup white sugar
2 eggs, beaten
1 tsp baking soda
vanilla
2 1/2 cups flour
1/2 tsp salt
Mix together first 5 ingredients and then slowly add flour and salt. Form into 1 inch balls and roll in sugar (if desired). Bake at 350 degrees until bottom is light golden brown. Once removed from oven and removed to a cooling rack, place a Hershey Hug on top and let set. If you move these cookies around the Hugs will slide around so let the cookies and Hugs set for 10-15 minutes.
Freezes well.
1 cup margarine
1 cup white sugar
2 eggs, beaten
1 tsp baking soda
vanilla
2 1/2 cups flour
1/2 tsp salt
Mix together first 5 ingredients and then slowly add flour and salt. Form into 1 inch balls and roll in sugar (if desired). Bake at 350 degrees until bottom is light golden brown. Once removed from oven and removed to a cooling rack, place a Hershey Hug on top and let set. If you move these cookies around the Hugs will slide around so let the cookies and Hugs set for 10-15 minutes.
Freezes well.
Sunday, December 4, 2011
Day #4
Divine Caramel Sauce
THIS.IS.MY.WEAKNESS! I could have sat here and eaten a whole jar with a big spoon. This is what I drizzled over my Caramel Peacan Cookies...actually, i would drizzle this stuff on anything. Yes, it is that good!
1 cup corn syrup
1 1/4 cup packed brown sugar
1/4 cup butter or margarine ( come on people, use the butter..so much better with butter)
1 cup whipping (heavy) cream
In heavy saucepan, heat corn syrup, brown sugar and butter to a boil over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
Stir in whipping cream; heat to a boil. Cool about 30 minutes. Serve warm. Store covered in refridgerator up to 2 months. Reheat slightly before serving.
* To store mine, I actually used sealer jars and sealed them to preserve just a little longer...it's gonna be a long winter. And I like to know that if I get stranded in my house for days and days b/c of a freak snow storm and I run out of food, that there is always caramel sauce I could live on. : )
THIS.IS.MY.WEAKNESS! I could have sat here and eaten a whole jar with a big spoon. This is what I drizzled over my Caramel Peacan Cookies...actually, i would drizzle this stuff on anything. Yes, it is that good!
1 1/4 cup packed brown sugar
1/4 cup butter or margarine ( come on people, use the butter..so much better with butter)
1 cup whipping (heavy) cream
In heavy saucepan, heat corn syrup, brown sugar and butter to a boil over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
Stir in whipping cream; heat to a boil. Cool about 30 minutes. Serve warm. Store covered in refridgerator up to 2 months. Reheat slightly before serving.
* To store mine, I actually used sealer jars and sealed them to preserve just a little longer...it's gonna be a long winter. And I like to know that if I get stranded in my house for days and days b/c of a freak snow storm and I run out of food, that there is always caramel sauce I could live on. : )
Saturday, December 3, 2011
Day #3
Caramel Pecan Cookies
2/3 cup pecan halves, toasted
1 bag of sugar cookie mix
1/2 cup butter, softened
1 egg
24 pecan halves, toasted
1 bag(10oz) caramels, unwrapped
2 tbsp whipping cream
2/3 cup semi-sweet choc. chips
coarse salt
Heat oven to 350 degrees. In food processor, place 2/3 cup pecans. Cover; process until finely ground.(or you can buy the ground pecans from the store) In large bowl, beat ground pecans, cookie mix, butter and egg with electric mixer on medium speed until soft dough forms.
Shape dough into 1-inch balls. Place on ungreased cookie sheet. Place 1 pecan half on top of each ball.
Bake 10 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
In microwavable bowl, microwave caramels and whipping cream uncovered on HIGH 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. In small microwavable bowl, microwave choc. chips uncovered on HIGH for 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle caramel mixture and chocolate over cookies. Sprinkle with coarse salt.
1 bag of sugar cookie mix
1/2 cup butter, softened
1 egg
24 pecan halves, toasted
1 bag(10oz) caramels, unwrapped
2 tbsp whipping cream
2/3 cup semi-sweet choc. chips
coarse salt
Heat oven to 350 degrees. In food processor, place 2/3 cup pecans. Cover; process until finely ground.(or you can buy the ground pecans from the store) In large bowl, beat ground pecans, cookie mix, butter and egg with electric mixer on medium speed until soft dough forms.
Shape dough into 1-inch balls. Place on ungreased cookie sheet. Place 1 pecan half on top of each ball.
Bake 10 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
In microwavable bowl, microwave caramels and whipping cream uncovered on HIGH 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. In small microwavable bowl, microwave choc. chips uncovered on HIGH for 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle caramel mixture and chocolate over cookies. Sprinkle with coarse salt.
Friday, December 2, 2011
Day # 2
Day #2 - Turtle Squares
Bottom Layer:
1 cup hard butter
1 3/4 cup quick-cooking rolled oats (not instant)
1 cup brown sugar
3/4 cup flour
1/4 cup cocoa
1/2 tsp baking soda
1/2 cup chopped peacans
Filling:
1/2 cup sweetened condensed milk
1/2 cup brown sugar
1/2 cup hard butter
2 tbsp corn syrup
Topping:
2/3 cup semi-sweet or milk choc. chips
2 tbsp hard butter
Bottom Layer:
Melt butter in medium saucepan. Add next 6 ingredients. Stir together well. Press into greased 9x13 pan. Bake @ 350 for about 15 minutes.
Filling:
Measure all 4 ingredients into heavy saucepan over medium heat. Stir. Bring to a boil. Boil slowly, stirring continually, for 5 minutes. This burns easily on the bottom. Remove from heat. Beat slowly with spoon for 2 minutes, until mixture shows signs of thickening a bit. Do not overbeat or it will be too hard upon cooling. Spread over bottom layer. Cool.
Topping:
Melt chips and butter in small saucepan on lowest heat, stirring often. Spread over cooled filling. Cut into squares.
1 cup hard butter
1 3/4 cup quick-cooking rolled oats (not instant)
1 cup brown sugar
3/4 cup flour
1/4 cup cocoa
1/2 tsp baking soda
1/2 cup chopped peacans
Filling:
1/2 cup sweetened condensed milk
1/2 cup brown sugar
1/2 cup hard butter
2 tbsp corn syrup
Topping:
2/3 cup semi-sweet or milk choc. chips
2 tbsp hard butter
Bottom Layer:
Melt butter in medium saucepan. Add next 6 ingredients. Stir together well. Press into greased 9x13 pan. Bake @ 350 for about 15 minutes.
Filling:
Measure all 4 ingredients into heavy saucepan over medium heat. Stir. Bring to a boil. Boil slowly, stirring continually, for 5 minutes. This burns easily on the bottom. Remove from heat. Beat slowly with spoon for 2 minutes, until mixture shows signs of thickening a bit. Do not overbeat or it will be too hard upon cooling. Spread over bottom layer. Cool.
Topping:
Melt chips and butter in small saucepan on lowest heat, stirring often. Spread over cooled filling. Cut into squares.
Thursday, December 1, 2011
15 Days of Baking..Part II
Well, here it is...my second year of doing 15 days of baking. I feel a little more organized this year than I did last year(which is a good thing). Last year was a little wreckless and unorganized and not thought out and was a last minute idea.
I will be posting all 15 days on here with the recipe. If there are a few days without a recipe, that means it is a family recipe which I will not be sharing. (we can't give every little thing away, right?) Hope you enjoy the next 15 days.
Contest Rules:
Every time you comment on my baking pictures(FB or my blog) over the next 15 days, your name will be put into a jar and at the end of the 15 days I will draw a name. Whoever's name I draw will be the lucky winner of a sample of all 15 days worth of baking. Enjoy!
Ok..deep breathe....here we gooooooooooo.....
Day 1 - Raspberry-Orange Thumbprints
1 cup butter, softened
3/4 cup sugar
1 egg
1 tsp. grated orange peel
1/2 tsp vanilla
2 cups flour
1/2 tsp salt
powdered sugar, if desired
1/4 cup raspberry jam (or other favorite flavour)
In large bowl, beat butter with electric mixer on medium speed until creamy; add sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap and refridgerate for 1 hour.
Heat oven to 350 degrees. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2-inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Bake 12 to 15 minutes or until light golden brown. Quickly remake indentation with end of wooden spoon. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with a dollop of jam.
I will be posting all 15 days on here with the recipe. If there are a few days without a recipe, that means it is a family recipe which I will not be sharing. (we can't give every little thing away, right?) Hope you enjoy the next 15 days.
Contest Rules:
Every time you comment on my baking pictures(FB or my blog) over the next 15 days, your name will be put into a jar and at the end of the 15 days I will draw a name. Whoever's name I draw will be the lucky winner of a sample of all 15 days worth of baking. Enjoy!
Ok..deep breathe....here we gooooooooooo.....
Day 1 - Raspberry-Orange Thumbprints
3/4 cup sugar
1 egg
1 tsp. grated orange peel
1/2 tsp vanilla
2 cups flour
1/2 tsp salt
powdered sugar, if desired
1/4 cup raspberry jam (or other favorite flavour)
In large bowl, beat butter with electric mixer on medium speed until creamy; add sugar, beating until blended. Add egg, orange peel and vanilla; beat until blended. On low speed, beat in flour and salt until blended. Wrap dough in plastic wrap and refridgerate for 1 hour.
Heat oven to 350 degrees. Line cookie sheet with cooking parchment paper. Shape dough into 1-inch balls. On cookie sheet, place balls 2-inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
Bake 12 to 15 minutes or until light golden brown. Quickly remake indentation with end of wooden spoon. Immediately remove from cookie sheet to cooling rack; cool completely. Sprinkle with powdered sugar. Fill each thumbprint with a dollop of jam.
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