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.
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