Santa’s Cookies 2011

When I found this recipe on Pinterest, I knew they had to be Santa’s cookies this year. We had so much fun making them, and once the icing was applied, they were scrumptious! I will admit that they were a little bland before the icing was put on…but, you be the judge! Santa loved them, regardless! :)

Sour Cream Sugar Cookies
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening (not butter!)
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
(I usually DOUBLE this recipe when I'm making for gifts. A single recipe will make approximately 24 BIG cookies.)

In a medium bowl, combine the flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the shortening and sugar together on medium-high speed until soft and fluffy.  Beat in the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and blend together until creamy.
With the mixer on low speed, add in the dry ingredients  (add it 1/3 at a time) mixing just until incorporated and evenly mixed.  You will have a very sticky dough at this point so it is very important to CHILL THE DOUGH FOR AT LEAST 1-2 HOURS.


Roll out with plenty of flour on your board to avoid sticking issues. But don't work the dough TOO much or it will get tough. Also make sure to flour your ROLLING PIN and COOKIE CUTTERS as well. Don't roll the dough too thin. I shoot for just a little over 1/4" thick.

Once you have cut out as many shapes as will fit, scoop them off the board with a spatula and transfer to a cookie sheet. It helps if you nudge a little bit of flour under the cookie as you lift it off the board.
If you have silicone baking mats use those. You can also use parchment paper or aluminum foil (which I used). Cooking directly on the cookie sheet works too...it's just more clean up. :-)
Bake the cookies for between 10 and 12 minutes at 350 degrees. Timing is CRUCIAL...so keep an eye on them.  You are shooting cookies that are just BARELY, BARELY starting to brown on the edges.

Powdered Sugar Frosting
2 cups powdered sugar
2 tablespoons softened butter
1 tsp vanilla
2-3 tablespoons milk.
food coloring (I usually use about 4 to 5 drops of just the regular kind you buy at the grocery store)

I start with 2 tablespoons of milk and keep adding about a teaspoon at a time after that until the frosting is at just the right consistency.  Not too thick, but not too runny. Then I pretty much GOB it on the cookie...and spread. Top it off with the decoration of your choice

My Christmas Obsession

I think this Christmas I realized my obsession with peppermint flavor. Starbucks’ Peppermint Mochas have to be a piece of heaven on earth…and this creamer…
…I literally could drink it! I put it in my coffee…on my ice cream …and in chocolate milk! It’s YUMMY and I’m so sad they only make it at Christmastime.

So, when Meredith served this recipe at our Christmas playgroup party, I couldn’t wait to make it for myself. It’s yummy…and so very rich. Enjoy.

Brownie Cheesecake Peppermint Goodness

1 tube of refrigerated sugar cookie dough
1 box brownie mix
2 (8 oz.) pkg. cream cheese, softened
2 1/2 c. white chocolate chips
2 tsp. peppermint extract, divided
4 candy canes, crushed

Directions:
- Make brownies according to the directions on the box and add 1 teaspoon of peppermint extract.
- Bake brownies according to the directions on the box. Set aside to cool.
- Spray a 9x13 baking dish with non-stick cooking spray and press cookie dough evenly on the bottom.
- Bake dough at 350 degrees until lightly brown on top. Set aside to cool.
- Once brownies have cooled, remove all edges. Scrape the rest of the baked brownies into a large bowl.
- Combine brownies with cream cheese and mix until thoroughly combined.
- Spread mixture evenly over cooled baked cookie dough.
- Over a double broiler, melt white chocolate and gently stir in 1 teaspoon of peppermint extract.
- Spread melted chocolate over brownie mix and sprinkle with crushed candy canes.
- Once chocolate has hardened cut into bars and enjoy!

A New Christmas Tradition

When I saw this recipe on Annalee’s blog, I couldn't wait to try it! I knew my hot chocolate lover would LOVE it. But, little did I know that it would become my newest obsession! We made it with french vanilla creamer and peppermint mocha creamer. I truly can’t decide which one I like best. And, it has been the perfect Christmas treat around our house…a new tradition, for sure!!! I can’t wait to share it with all of our friends for years to come!

{I halved the recipe and it still made a BUNCH!}

Quinn’s {NEW} Favorite Hot Chocolate
INGREDIENTS
8 C powdered milk
1 box Nestle quick (1 lb. 8 oz. box)
4 C powdered sugar
2- 8 oz. jar flavored coffeemate creamer (powder)
(whichever flavor you buy will be the flavor of your mix)
11 oz. regular coffeemate creamer (powder
1/2 t salt

DIRECTIONS
mix all the above ingredients together in a LARGE mixing bowl.

Store in an airtight container.

Mix together 1/4 C cocoa mix with 1 C hot water and enjoy!

   

Take THIS to your next Christmas party…

This easy little cake will not disappoint. We enjoyed it for breakfast & dessert and I loved the hint of peppermint that you would taste. Sadly, I don’t have a picture of the inside, but it has a cute red swirl running through it. It’s a great thing to take to all of those Christmas parties that are filling up your calendar!

Candy Cane Cake

Cake
1 box SuperMoist white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

White Icing
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

Decoration
Crushed candy canes or crushed hard peppermint candies, if desired

1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

You’re Never Too Old for a Candy Cane

I feel like when I think of Candy Canes, I think of kids enjoying them at Christmastime. But, who said they were just for kids!!! I love them too. And, for our Advent Devotional Party, my friend Carrie made these for all of us to enjoy! And they were YUMMMMMMYYYY and oh so cute! I have a feeling I’ll be making them again! …I love them for the kid in all of us! :) Candy Cane Brownie Lollipops

1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz chocolate-flavored almond bark
Additional decorations such as red sprinkles/crushed candy canes

1. Line Medium Sheet Pan (or 9-in. by 13-in. metal pan) with a 13-in. piece of Parchment Paper; lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions; pour batter into pan.Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven; cool 20 minutes or until still slightly warm.

2. Meanwhile, cut straight ends of candy canes off to form 4½-in. sticks. Place candy cane tops into baggie and crush; set aside.

3. Scoop brownie into 24 rounded scoops, packing brownie into scoop using hands.
(Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick to secure. Pinch each brownie ball where candy cane and top of ball meet.

4. Place almond bark into bowl, microwave according to package directions until smooth. Spoon
melted bark evenly over each brownie ball, turning to coat completely. Be sure to coat where candy cane stick meets brownie ball. Allow excess bark to drip off. Dip into reserved crushed candy canes or sprinkles and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.