So I am sure the question running through your mind right now is something along the lines of "What the heck did she do with all of those cookies?"
By the end of this whole project, we literally had cookies coming out of our ears. Thankfully I threw together goody bags for all my coworkers and some of Andrew’s. By the time we brought some over to our respective family gatherings, they were almost gone. Which means, thankfully, I won’t need to worry about them wreaking havoc on my girlish figure. Or my husband's. :)
Hope y'all had a very Merry Christmas!
Showing posts with label 12 Days of Cookies. Show all posts
Showing posts with label 12 Days of Cookies. Show all posts
Saturday, December 26, 2009
Sunday, December 20, 2009
On the Twelfth Day of Cookies...
I am so proud of these bad boys. This was my first time working with royal icing, and it went really well! I found Brown Eyed Baker's guide to decorating cookies extremely helpful through the whole process. Using royal icing, though time consuming, is quite easy and totally worth the extra effort. My only complaint was that my hand started cramping up after using the piping bags for awhile, but it was well worth it to get such professional looking cookies. I think it's safe to say my cookies will never look like this again! And, if you were wondering, the cookies themselves taste amazing! The little bit of cinnamon in the dough is just brilliant and really gives them an added boost of flavor.
Cinnamon Sugar Cookies
(Source: Smells Like Home)
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Sift flour, baking powder, salt, and cinnamon into a bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough into quarters; flatten each quarter into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 325°F with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4-inch thickness. Remove top layer of plastic wrap. Cut out cookies with a 4-to-5-inch cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, and freeze until very firm, about 15 minutes. Remove baking sheet from freezer, and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
4. Bake, switching positions of sheets and rotating halfway through, until edges are almost golden, 14 minutes. Let cool on sheets on wire racks.
1. Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
2. Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
Cinnamon Sugar Cookies
(Source: Smells Like Home)
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1. Sift flour, baking powder, salt, and cinnamon into a bowl.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Gradually mix in flour mixture. Divide dough into quarters; flatten each quarter into a disk. Wrap each in plastic. Refrigerate until firm, at least 1 hour or overnight.
3. Preheat oven to 325°F with racks in upper and lower thirds. Let one disk of dough stand at room temperature just until soft enough to roll, about 10 minutes. Roll out dough between two pieces of plastic wrap to 1/4-inch thickness. Remove top layer of plastic wrap. Cut out cookies with a 4-to-5-inch cookie cutter. Transfer cookie dough on plastic wrap to a baking sheet. Transfer baking sheet to freezer, and freeze until very firm, about 15 minutes. Remove baking sheet from freezer, and transfer shapes to baking sheets lined with nonstick baking mats. Roll out scraps, and repeat. Repeat with remaining disk of dough.
4. Bake, switching positions of sheets and rotating halfway through, until edges are almost golden, 14 minutes. Let cool on sheets on wire racks.
Royal Icing
(Source: Smells Like Home)
4 cups powdered sugar, sifted
2 tbsp meringue powder
4 1/2 tbsp water
1/2 tbsp pure vanilla extract
(Source: Smells Like Home)
4 cups powdered sugar, sifted
2 tbsp meringue powder
4 1/2 tbsp water
1/2 tbsp pure vanilla extract
1. Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.
2. Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.
Saturday, December 19, 2009
On the Eleventh Day of Cookies...
I was originally going to make Martha Stewart's Chocolate Gingerbread Bars, but I realized at the last minute that I forgot to buy sour cream and had to quickly come up with something else along the same line. After doing a quick search online, I found this recipe and it was a done deal. These bars are moist with the perfect amount of spiciness.
1. Preheat oven to 350°F.
2. In a medium bowl, add flour - scoop out 2 tablespoons of the flour and place into a small bowl to reserve for layer.
3. Into the flour, whisk in ginger, cinnamon, nutmeg, cloves, baking soda and salt.
4. In a large mixing bowl, beat together butter, brown sugar and 6 tablespoons granulated sugar. Add eggs, one at a time, beating until combined after each. Mix in vanilla and molasses. Add dry ingredients and mix just until combined.
5. Scoop batter into a 10 x 15 baking pan coated with cooking spray, spreading the top smooth with an off-set spatula. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle with remaining 2 tablespoons sugar.
6. Place into the oven and bake until the bars are golden brown and a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 20 to 24 minutes. Remove and place pan on a wire rack to cool completely before cutting.
Makes about 24 to 32 bars.
Gingerbread Bars
(Source: Culinary in theDesert Country)
2 cups all-purpose flour, divided
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 teaspoon vanilla
1/4 cup molasses
(Source: Culinary in the
2 cups all-purpose flour, divided
2 teaspoons ginger
1 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened
3/4 cup packed dark brown sugar
1/2 cup granulated sugar, divided
2 large eggs
1 teaspoon vanilla
1/4 cup molasses
1. Preheat oven to 350°F.
2. In a medium bowl, add flour - scoop out 2 tablespoons of the flour and place into a small bowl to reserve for layer.
3. Into the flour, whisk in ginger, cinnamon, nutmeg, cloves, baking soda and salt.
4. In a large mixing bowl, beat together butter, brown sugar and 6 tablespoons granulated sugar. Add eggs, one at a time, beating until combined after each. Mix in vanilla and molasses. Add dry ingredients and mix just until combined.
5. Scoop batter into a 10 x 15 baking pan coated with cooking spray, spreading the top smooth with an off-set spatula. Sift reserved 2 tablespoons flour evenly over batter, then sprinkle with remaining 2 tablespoons sugar.
6. Place into the oven and bake until the bars are golden brown and a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 20 to 24 minutes. Remove and place pan on a wire rack to cool completely before cutting.
Makes about 24 to 32 bars.
Friday, December 18, 2009
On the Tenth Day of Cookies...
Peanut Butter Balls are a perfect example of how something that tastes great can also be easy to make. They taste just like a Reese's Peanut Butter Cup and my mouth waters just thinking about them.
1. Line a baking sheet with parchment paper.
2. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
3. Roll the dough into 1 inch round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.
4. Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl.
5. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.
Peanut Butter Balls
(Source: Joy of Baking)
Peanut Butter Balls:
2 cups creamy peanut butter
1/4 cup unsalted butter, room temperature
1/4 tsp salt
1/2 tsp pure vanilla extract
2 - 2 1/2 cups confectioners sugar
Chocolate Coating:
9 ounces semi sweet chocolate, coarsely chopped (I used milk chocolate)
2 tablespoons shortening
(Source: Joy of Baking)
Peanut Butter Balls:
2 cups creamy peanut butter
1/4 cup unsalted butter, room temperature
1/4 tsp salt
1/2 tsp pure vanilla extract
2 - 2 1/2 cups confectioners sugar
Chocolate Coating:
9 ounces semi sweet chocolate, coarsely chopped (I used milk chocolate)
2 tablespoons shortening
1. Line a baking sheet with parchment paper.
2. Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a dough (add more sugar if necessary).
3. Roll the dough into 1 inch round balls. Place on the cookie sheet and refrigerate for about one hour, or until firm.
4. Melt the chocolate and shortening in a heatproof bowl over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl.
5. Place the chocolate covered balls back on the baking sheet. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. To serve: place in small fluted candy cups.
Thursday, December 17, 2009
On the Ninth Day of Cookies...
My husband loved these cookies (he ate like five of them fresh out of the oven), but I was a little disappointed in how they turned out. They were very crispy around the edges and very, very flat (thin). But I guess appearances aren't everything because they do taste very good and the mint flavor of the Mint Chocolate M&Ms is quite noticeable.
1. Preheat oven to 350°F.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
4. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.
5. Form dough into balls. Gently flatten each ball of dough. Completely cover the tops of the cookies with the M&M's. Gently press the candies into the dough. Bake the cookies for 7-10 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Minty M&M Cookies
(Adapted from Joy of Baking)
2 cups all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, room temperature
2/3 cup granulated white sugar
2/3 cup firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 tsp pure vanilla extract
1 cup Mint Chocolate M&M's
(Adapted from Joy of Baking)
2 cups all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, room temperature
2/3 cup granulated white sugar
2/3 cup firmly packed light brown sugar
1 large egg
1 large egg yolk
1 1/2 tsp pure vanilla extract
1 cup Mint Chocolate M&M's
1. Preheat oven to 350°F.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
4. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.
5. Form dough into balls. Gently flatten each ball of dough. Completely cover the tops of the cookies with the M&M's. Gently press the candies into the dough. Bake the cookies for 7-10 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Wednesday, December 16, 2009
On the Eighth Day of Cookies...
My mother-in-law makes batches of these every year, and this has become one of my favorite holiday treats. This holiday candy is very easy to make, but does take some time. Well worth it for this delicious candy coated sweet and salty pretzel. I definitely think I need to invest in some proper tools for this as most of my pretzels were blobish (but still delicious!).
1. Microwave almond bark on high, stirring every minute or so until completely melted (usually 2-3 minutes).
2. Drop a pretzel into melted almond bark. Use a fondue fork to fully submerge and swirl the pretzel to cover all surfaces. Lift the pretzel out with the fondue fork. With the pretzel still on the fork tap the fork against the top of the bowl to shake off the excess coating.
3. Place the coated pretzel on the wax paper. Decorate with color sugar or sprinkles. Allow to cool.
4. Store the finished pretzels in Ziploc bags or other air tight container.
Almond Bark Pretzels
1 pound white dipping chocolate or almond bark
1 small bag pretzels
Colored Candy Sprinkles
1 pound white dipping chocolate or almond bark
1 small bag pretzels
Colored Candy Sprinkles
1. Microwave almond bark on high, stirring every minute or so until completely melted (usually 2-3 minutes).
2. Drop a pretzel into melted almond bark. Use a fondue fork to fully submerge and swirl the pretzel to cover all surfaces. Lift the pretzel out with the fondue fork. With the pretzel still on the fork tap the fork against the top of the bowl to shake off the excess coating.
3. Place the coated pretzel on the wax paper. Decorate with color sugar or sprinkles. Allow to cool.
4. Store the finished pretzels in Ziploc bags or other air tight container.
Tuesday, December 15, 2009
On the Seventh Day of Cookies...
These cookie tartlets are quick and easy and very tasty. The crushed candy canes give it an extra crunch and a boost of flavor reminiscent of Christmas.
1. Preheat oven to 325°F.
2. Combine cookie dough and flour in large mixing bowl. Divide dough into 24, 1 1/4-inch balls. Press dough into mini-muffin cups.
3. Bake for 10 minutes or until light golden brown around edges and puffy.
4. Remove tartlets from oven and immediately fill with morsels and crushed candy canes. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely.
Peppermint Bark Cookie Tartlets
(Source: Nestle Toll House)
1 package Refrigerated Sugar Cookie Dough, slightly softened
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup White Chocolate Chips
1/2 cup finely crushed candy canes
(Source: Nestle Toll House)
1 package Refrigerated Sugar Cookie Dough, slightly softened
1/3 cup plus 1 tablespoon all-purpose flour
1/2 cup White Chocolate Chips
1/2 cup finely crushed candy canes
1. Preheat oven to 325°F.
2. Combine cookie dough and flour in large mixing bowl. Divide dough into 24, 1 1/4-inch balls. Press dough into mini-muffin cups.
3. Bake for 10 minutes or until light golden brown around edges and puffy.
4. Remove tartlets from oven and immediately fill with morsels and crushed candy canes. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely.
Sunday, December 13, 2009
On the Sixth Day of Cookies...
The recipe is adapted from Jenny's Festive Candy Cane Kiss Centered Brownie Bites. I wanted to make the original recipe, but Target was out of Peppermint Hershey's Kisses and I really didn't want to drive all over the city looking for them. I had grand ambitions of dipping the tops in chocolate and sprinkling them with cut up Mint Truffle Hershey's Kisses but, well, I decided they were good enough as is.
1 brownie mix 9×13 inch size
24 Mint Truffle Hershey's Kisses
24 Mint Truffle Hershey's Kisses
1. Preheat oven to 350°F.
2. Prepare brownie mix according to package directions and scoop into a mini cheesecake pan or mini muffin tin pan that has been generously sprayed with cooking spray, about 3/4 way full.
3. Press kisses into center of brownie batter, do not push all the way to bottom, some of the tip should stick out the top.
4. Bake for 20-23 minutes or until brownies are cooked through. Let cool completely.
Saturday, December 12, 2009
On the Fifth Day of Cookies...
Another classic cookie recipe that just cannot be left out. Trees, poinsettias, wreaths, and ribbon have been a part of my holiday season for as long as I can remember. Be sure to watch these cookies very carefully while baking as they can go from perfect to burnt in a matter of seconds. The cookies should be removed from the oven as soon as the edges begin to turn a little brown.
Spritz Cookies
(Source: An old family recipe)
1 cup butter
1 cup sugar
1 1/2 tsp vanilla
2 eggs
3 cups flour
1/2 tsp salt
1. Cream butter, sugar, and vanilla.
2. Add eggs and beat well.
3. Sift flour and salt together; add in three additions, mixing well after each addition.
4. Place dough in cookie press. Form desired shapes on ungreased cookie sheet.
5. Bake at 400°F for 7-8 minutes or until just starting to turn golden brown around the edges, being careful not to over bake.
Friday, December 11, 2009
On the Fourth Day of Cookies...
By now, most of you know that peanut butter and chocolate are near and dear to my heart, so it should be no surprise that this is one of my favorite cookies. No holiday is complete without this great, easy cookie recipe.
Peanut Butter Blossoms
(Source: Hersheys.com)
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 Tbsp milk
1 tsp Vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Granulated Sugar
Hershey's Kisses
1. Preheat oven to 375°degrees. Unwrap Hershey's kisses.
2. Beat shortening and peanut butter until well-blended. Add sugars and beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8-10 minutes or until lightly browned. Immediately press a peanut butter cup into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen.
Peanut Butter Blossoms
(Source: Hersheys.com)
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 Tbsp milk
1 tsp Vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
Granulated Sugar
Hershey's Kisses
1. Preheat oven to 375°degrees. Unwrap Hershey's kisses.
2. Beat shortening and peanut butter until well-blended. Add sugars and beat until fluffy. Add egg, milk, and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
3. Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake 8-10 minutes or until lightly browned. Immediately press a peanut butter cup into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 4 dozen.
Thursday, December 10, 2009
On the Third Day of Cookies...
Bite-sized bliss! These cake ball bon bons are a snap to make and are sure to be an instant hit on any dessert tray. To make mine more festive, I used red velevet cake with white frosting and vanilla candy coating. I also used way more candy coating than they suggested.
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
2. In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours.
3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.
Holiday Cake Bon Bons
(Source: Betty Crocker)
1 box Betty Crocker SuperMoist cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy frosting
3 oz. vanilla or chocolate-flavored candy coating
(Source: Betty Crocker)
1 box Betty Crocker SuperMoist cake mix, (any flavor)
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker Rich & Creamy frosting
3 oz. vanilla or chocolate-flavored candy coating
1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Prepare cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake 30-33 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
2. In a large mixing bowl, crumble the warm cake; stir in the frosting until well blended. Refrigerate for 1 to 2 hours.
3. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
4. In small microwave-safe bowl, microwave candy coating on HIGH for 1 to 2 minutes, stirring until smooth. Dip the balls, one at a time, in candy coating using a wooden skewer or fork to hold them. Place on aluminum foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Serve at room temperature. Store in airtight container.
Tuesday, December 8, 2009
On the Second Day of Cookies...
If you are unfamiliar with these cookies, they are of German origin, very spicy, with molasses and black pepper in them. The translation of Pfeffernussen is “pepper nuts”, although my recipe doesn’t call for nuts I understand that some do. The snowy sugar surface of Pfeffernussen contrasts nicely with the spicy, sweet, soft, crisp crust of the cookie. A perfect addition to your holiday spread.
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.
2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
Pfeffernussen
(Source: Martha Stewart)
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract
(Source: Martha Stewart)
1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.
2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
Monday, December 7, 2009
On the First Day of Cookies...
Okay, not technically a cookie, but a yummy holiday treat, no? This recipe was easy and I'm sure quite tasty, but I wouldn't know. "Why?" you ask. I hate cream cheese (weird, right?). The stuff makes me gag if I try to eat it (same reaction I have with mashed potatoes, but that's a whole other story) and, while I was beating the cream cheese for these truffles, the smell alone made me queasy. BUT, if you are normal, I am sure you will love these!
Truffles
(Source: Kraft Foods)
2 1/2 pkg BAKER'S Semi-Sweet Chocolate (20 squares), divided
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1. Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
2. Shape into 36 balls. Place on waxed paper-covered baking sheet.
3. Melt remaining chocolate. Use fork to dip truffles in chocolate; return to baking sheet. Decorate, then refrigerate 1 hour.
Tuesday, December 1, 2009
12 Days of Cookies
I'm taking the plunge this year and participating in "12 Days of Cookies."
Well, sort of.
I love the idea (in theory) of trying 12 new cookie recipes (that are almost guaranteed to be delicious) but, to me, Christmas isn't Christmas without my beloved Spritz, Peanut Butter Blossoms, and all of the other goodies I grew up with.
So this year, I will be making 12 different cookies of my own choosing. Some will be the classics I enjoy making every year, while others will be new recipes I want to try. Some won't be Christmas cookies, but they will still be yummy holiday themed treats.
Perhaps next year I will be up for "officially" participating in 12 Days of Cookies, but for now I am content to do it my way. :)
Let's get baking, shall we?!
Well, sort of.
I love the idea (in theory) of trying 12 new cookie recipes (that are almost guaranteed to be delicious) but, to me, Christmas isn't Christmas without my beloved Spritz, Peanut Butter Blossoms, and all of the other goodies I grew up with.
So this year, I will be making 12 different cookies of my own choosing. Some will be the classics I enjoy making every year, while others will be new recipes I want to try. Some won't be Christmas cookies, but they will still be yummy holiday themed treats.
Perhaps next year I will be up for "officially" participating in 12 Days of Cookies, but for now I am content to do it my way. :)
Let's get baking, shall we?!
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