Monday, December 31, 2012

Peanut Butter Blossoms

These are always a favorite on the christmas cookie list

  • Unwrapped hershey kisses
  • 3/4 cup peanut butter
  • 1/3 cup brown sugar
  • 2 tbsp milk
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  1. Preheat oven to 350.
  2. Beat shortening and peanut butter till blended
  3. Add sugars and beat till combined
  4. Add egg, vanill and milk, beat till combined
  5. Stir together flour, baking soda and salt, gradually beat into peanut butter mixture
  6. Shape dough into 1" balls, roll in granulated sugar
  7. Place on cookie sheet and bake 8-10 minutes
  8. Place kiss in center of each cookie and let cool

Sunday, December 30, 2012

Rainbow Cookies

I love rainbow cookies, they take some time to make, but they are worth the effort. This year I tried out a new recipe from Food Network Magazine from the December 2012 issue and this will now be my go to rainbow cookie recipe. Will be making these again soon.

  • 2 1/2 sticks butter, cut into pieces and softened
  • 2 cups flour
  • 8oz almond paste
  • 1 cup sugar
  • 4 lg eggs (separated)
  • 1/2 tsp kosher salt
  • red and green food coloring
  • 15 oz jar raspberry jam (I've also used strawberry with these)
  • 1 lb bittersweet chocolate, chopped
  1. Preheat oven to 350
  2. Prepare 3 jelly roll pans or rimmed baking sheets that are 9x12" (use butter and flour or cooking spray) and line with parchment paper
  3. Combine the almond paste and 3/4 cup + 2 tbsp sugar in mixer, mix on medium speed until the mixture is fine crumbles.
  4. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined.
  5. Beat in the egg yolks, one at a time and mix till smooth
  6. Add flour and salt to mixer and stir till combined
  7. Whisk egg whites until foamy, while whisking, add remaining 2 tbsp sugar and whisk until firm peaks form. Fold about 1/3 of the egg white mixture into batter with spatula, then gently fold in the rest. The batter should be fluffy.
  8. Evenly divide the batter in three bowls. Stir in red food coloring in one, green in another and leave one uncolored (for different holidays you can also use different colors to make them festive)
  9. Transfer the batter to the pans (one pan for each color). Spread the batter evenly in pan, smooth out the top. Bake 8-10 minutes (switching the pan position halfway through)
  10. Let cool completely in pans on wire racks.
  11. Spread half the jam evenly on the green cake layer, almost to the edges. Unmold the plain cake layer on top, peel off the parchment.
  12. Carefully slide the plain layer onto the green layer
  13. Spread remaining jam on top of the plain layer. Unmold the red cake layer and slide on top of the plain layer.
  14. Cover the cake with plast wrap and top with one of the empty pans, place several heavy cans on top to weigh down the layers. Refrigerate overnight.
  15. Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it on top of the cutting board. Remove the parchment from the top of the green layer.
  16. Trim the edges of the cake so they are straight.
  17. Melt the chocolate over a double boiler or the microwave
  18. Spread a thin layer of chocolate over the top of the cake. Place in fridge to harden.
  19. Flip cake and do a thin layer of chocolate on opposite side of cookies. Let harden in fridge and when done take out, let sit a few minutes and cut into cookie pieces.
  20. Enjoy cookies

Saturday, December 29, 2012


Christmas Eve we always do a traditional seafood dinner, I try to change it up a little each year and make something different to go along with our favorites. My grandma always had the big seafood dinner and to honor her memory I carry on the tradition now. I used a recipe I found off pinterest and it was delicious. Saving this recipe to make again, the only change I made was add an extra fish, since it's the feast of the 7 fishes and I wanted to have 7 in this soup.

Friday, December 28, 2012

Milk Chocolate Mini Cookies

  • 1/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 6 oz milk chocolate
  • 3 tbsp softened butter
  • 1/2 cup sugar
  • 1 egg
  • 3/4 tsp vanilla
Milk Chocolate Frosting:
  • 3 oz milk chocolate
  • 2 tbsp butter
  • 1/4 cup sour cream
  • 1 cup powdered sugar
  1. Combine flour, baking powder, salt and set aside.
  2. Melt 6 oz milk chocolate and set aside to cool slightly.
  3. Beat butter and sugar till combined and fluffy.
  4. Beat in melted chocolate, egg and vanilla
  5. Gradually beat in flour mixture.
  6. Divide dough in half and roll into log, wrap in plastic wrap and chill 1 hour in refrigerator.
  7. Preheat oven to 350.
  8. Slice dough into thin slices
  9. Bake 9-10 minutes until edges are set.
  10. Cool completely before adding frosting.
  11. For frosting combine 3 oz milk chocolate and 2 tbsp butter over low heat until melted.
  12. Cool for 5 minutes, stir in sour cream.
  13. Gradually stir in powdered sugar.
  14. Spread on one side of cookie and make sandwich with matching cookie.

Thursday, December 27, 2012

Peppermint M&M Pudding Cookies

Another great recipe I found on pinterest. I used mini m&m's for this since I was already doing another peppermint flavored cookie in the basket.

Wednesday, December 26, 2012

Candy Cane Blossoms

Found this recipe from Baked Perfection. I used mint truffle kisses because I couldn't find the striped ones she used. This recipe would be great for lots of parties with a change in the sugar coloring and would work with all kinds of flavors of kisses

Tuesday, December 25, 2012


  • 1 cup softened butter
  • 1/2 cup powdered sugar
  • 1 tbsp water
  • 1 tsp vanilla
  • 2 cups flour
  • 1 1/2 cups finely chopped toasted pecans
  • 1 cup powdered sugar
  1. In a lg bowl beat butter and 1/2 cup powdered sugar till combined.
  2. Beat in water, vanill and flour till combined.
  3. Stir in pecans
  4. Cover, chill about an hour till dough is firm.
  5. Preheat oven to 325
  6. Shape dough into 1" balls
  7. Place 1" apart on cookie sheets
  8. Bake about 15 minutes, until bottoms are lightly browned.
  9. Tranfer to wire racks to cool
  10. Place 1 cup powdered sugar in ziploc bag
  11. Add cookies in batches and gently shake to coat.

Monday, December 24, 2012

Chocolate Chip Cookies

These are always a must have for my Christmas cookie baking
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 cup butter
  • 1 tsp salt
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cup chocolate chips
  1. Preheat oven to 350.
  2. Combine flour, baking soda and salt, set aside.
  3. Beat butter, sugars and vanilla till creamy.
  4. Add eggs
  5. Gradually beat in flour mixture.
  6. Stir in chocolate chips
  7. Drop by rounded tablespoonfuls onto baking sheets
  8. Bake 9-11 minutes until golden brown.

Saturday, December 22, 2012

Loaded Oatmeal Cookies

  • 1 cup creamy peanut butter
  • 1 cup softened butter
  • 2 cups packed brown sugar
  • 1 tsp baking soda
  • 3 eggs
  • 1 tbsp vanilla
  • 1/2 cup flour
  • 4 cups rolled oats
  • 1 cup peanut butter chips
  • 1 cup mini chocolate peanut butter cups
  1. Preheat oven to 350.
  2. Beat peanut butter and butter until combined.
  3. Add brown sugar and baking soda, beat till combined.
  4. Beat in eggs, one at a time until combined
  5. Beat in vanilla and flour.
  6. Stir in oats, and peanut butter chips and cups
  7. Drop dough by rounded teaspoons 2"apart on ungreased cookie sheets
  8. Bake 10-12 minutes, until edges are light brown.

Friday, December 21, 2012

Sugar Cookies

I did something different and didn't use royal icing with these. I found a vanilla frosting icing in a can at target that looked interesting so I picked it up to try on these.

  • 1 1/3 cups butter shortening
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 2 eggs
  • 4 tbsp milk
  • 4 cups flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  1. In a large bowl, mix together shortening, sugar, milk and vanilla. Mix until smooth and combined.
  2. Add eggs and mix till combined.
  3. In a separate bowl combine flour, baking powder and salt, mix together with a fork.
  4. Adding a little bit at a time add flour mixture to shortening mixture.
  5. Mix until both are completely combined.
  6. Divide dough in half, shape into ball and wrap in plastic wrap.
  7. When dough is chilled preheat oven to 350.
  8. Roll out dough and use your favorite cookie cutters to cut out shapes.
  9. Bake about 6-8 minutes
  10. Let cool completely before frosting.

Monday, December 3, 2012

Chicken Pot Pie

This is a first for me, have never made or remember eating a chicken pot pie. I wanted to make something different for dinner and Kyle suggested these. I probably never ate one because most of the time they have peas and that is one of the few vegetables I hate. So my version has no peas, but please feel free to add peas in if you like them. I added extra mushrooms and 3 kinds of potatoes (red, white and purple, to give it some color I left the skins on). You can add one type of potato or whatever type is your favorite. I made these in small ramekins for individual servings, you can use a larger dish, but will have to adjust the cooking time. I also had leftovers of the filling, which I froze to make these another night. I love recipes that make extra so I can have an easy dinner after work one night.

  • puff pastry (you can also use your favorite pie crust or refrigerated pillsbury pie crust)
  • 4 lg chicken breasts (cooked and chopped up)
  • 1/3 cup butter
  • 2/3 cup flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1 tbsp minced garlic
  • 2 cups chopped carrots and mushrooms
  • 6 -8 small potatoes chopped
  • 1 egg
  • 1 tbsp water
  1. Melt butter on medium high heat and add flour, continue stirring till combined.
  2. Slowly add milk and chicken broth, while stirring and whisk out all the lumps.
  3. Add garlic
  4. Turn heat to high and bring to a boil, stirring occassionally until mixture thickens up
  5. Once thickened up, turn heat down to medium low and add carrots, mushrooms and potatoes.
  6. Cook about 5-10 minutes and add chicken
  7. Preheat oven to 350
  8. Use ramekins as a guide to cut toppers out of puff pastry, cut a little extra so hangs slightly over sides.
  9. Fill ramekins with chicken mixture
  10. Mix egg and water for egg wash
  11. Put egg wash around edges of puff pastry circle so it adheres to side of ramekin. Brush tops with egg wash.
  12. Cook 18-22 minutes until pastry is golden brown.
  13. Let cool slightly before enjoying.

Saturday, December 1, 2012

2013 Calendar

Got this kit at michaels and was so easy to make this calendar, I can't wait to use it next year

Also saw this idea online and when I found these spools on sale I couldn't wait to try it