Day 12! The day of two posts (since I missed yesterdays-whoops!)! After an insane Saturday filled with not one but two parties, wedding dress shopping for a friend, an amazing lunch and dinner, and a night of karaoke, I was ready for something a little more low key on Sunday. Luckily I woke up to my absolute favorite- pumpkin muffins! I can’t believe I haven’t shared this before.
It’s been made so much in my family that the cookbook falls open to the page and there’s smears of batter from past batches on the page.
Happy Holidays.. happy HOLidays! May the merry bells keep ringing!
This weekend has been packed with get togethers and holiday parties, complete with cookie exchanges and a ridiculous amount of good food!
My friend Jen came in from out of town and brought her infamous Candy Bar Cookies- shortbread cookie with caramel, pecans, and chocolate on top. ooo yum! And I brought decorated gingerbread cookies! sooo cute…
Hey! well we’re having a bit of a plumbing disaster at our house so I figured I’d do a round up of past holiday recipes instead of a new one!
Salted Nutella Fudge~ oh baby this one’s good!
15. December 2012 by Molly
Categories: 20 Days of Holiday Treats 2012, baking tips, candy, caramel, chocolate, chocolate chips, christmas, cookies, espresso powder, ginger, nutella, pecans, peppermint | Comments Off
Tomorrow is our big company holiday decoration contest! Our team has been scheming for our big reveal tomorrow morning- Think massive amounts of snowflakes, garlands, net lights hung from the ceiling, and apparently someone is bringing talking Santa Clauses? That just might be creepy.
I’ve been cutting out massive amounts of snowflakes and wouldn’t be surprised if my hand resembled the claw tomorrow.
Today’s treat is one part awesome chocolate sugar cookie, the other a quick dip in chocolate and a sprinkle of peppermint.
This has got to be the best chocolate sugar cookie dough. Tender, crisp, melt in your mouth- oh yum! For the chocolate, use any type of chocolate you like (milk, dark, white, bittersweet).
I used a zig-zag edge cutter to make the edges jagged- so cute!
It’s just a quick bake in the oven for the cookies and then a dunk in chocolate, finished with peppermint! so good!
Chocolate Peppermint Sticks
Adapted from King Arthur Flour Cookie Companion.
1/2 cup confectioners sugar
3/4 cup unsalted butter
1/2 teaspoon salt
1 1/2 teaspoon vanilla
1/4 cup unsweetened cocoa, Dutch processed
1 1/4 cup all-purpose flour
Chocolate of your choice for dunking (milk, white, bittersweet, dark)
In an electric mixing bowl, cream together the sugar, butter, salt, and vanilla. Add the cocoa and flour and mix until just combined. Chill for an hour.
On a floured surface, roll the dough into an 8×6 rectangle (or there abouts :-) ). Trim the edges to make it even and then cut sticks about 3/4 inch by 3 inches (mine ended up a lot wider than that though- it’s all up to you!).
Bake at 350 degrees for 12 to 15 minutes.
Prepare the melted chocolate. The best way is in a double boiler over the stove so you can watch it closely to prevent burning. Add a tablespoon of butter to the chocolate (if you feel it’s needed).
Dip baked chocolate cookies in melted chocolate, sprinkle with peppermint and then allow to cool on wax or parchment paper.
It’s the day to post The Great Food Blogger Cookie Swap recipes! I’m so happy I participated this year.
For the cookie swap, you make cookies to send to three bloggers, and three send cookies to you! fun! I received a-mazing cookies from Tricia at Saving Room for Dessert and Mike at Semi Sweet Designs. Check out the recipes at their blogs!
I made these fabulous Melting Snowmen Cookies! OMG they are SOOOOO cute!
They’re really not that hard and you can make all sorts of fun faces! I’m meltinngggggg!!! aghhhh!
Start with my Favorite Sugar Cookie Dough. Roll out and cut lots of circles. I went with one that was about 3 1/2 to 4 inches in diameter. I’d suggest holding a marshmallow up to the cookie cutter to find what size you want. Leave room for plenty of melting action.
Bake the circles, while cooling make up some royal icing. I halved the recipe on the back of the meringue powder I have. Divide to make different colors- I made orange and a dark gray and left plenty of white for the puddles. Make the colored icing a bit thicker than the white icing (especially the noses) so they’ll hold some shape. You do this by adding more powder sugar. Thin the white icing, if needed, with a sprinkle of water.
Decorate the marshmallows first. It’s much easier when they’re not stuck in a big circle of icing.
eek! Little snowmen noses.
I can’t believe I wasn’t playing “Frosty the Snowman” while making these!
Make the puddles!
Attach the marshmallow at one end! Allow to dry overnight to let the icing harden.
Ah – can’t get over it. I need to make more of these! They just look to plain happy for their predicament.
Melting Snowmen Sugar Cookies
Adapted from Smashed Peas and Carrots.
Perfect Rolled Out Sugar Cookie (1/2 recipe- You could also make a full recipe and cut out other shapes to decorate)
Royal Icing (Recipe from Wilton using meringue powder, you can halve this) (Recipe from Joy of Cooking using meringue powder or egg whites. There’s also a video how-to!) (Or use the recipe on the back of the meringue powder container)
Make a halved recipe of the Perfect Rolled Out Sugar Cookie Dough. Roll out and cut into circles about 3.5 to 4 inches in diameter.
Mix together some Royal Icing. There’s three options in the ingredients. It’s easiest with meringue powder, but can be made with egg whites. Make a full batch if you’re wanting to decorate more cookies than the snowman, or half it!
Start with piping the eyes and noses on the marshmallows. I put the icing in plastic bags to pipe!
Then make a puddle, sticking the decorated marshmallow face on one end.
Add coal buttons to the puddle if you want! Then let dry for several hours or overnight.