Christmas Pinterest Projects 2015

The Santa Belly M&M holder is really cute. 

My Santa Belt Cookies for my cookie Exchange.  What I experienced while decorating these cookies is~ make sure all your food coloring is fresh before decorating cookies.  The night I was decorating I found out my black food coloring was all dried out.  I had to melt chocolate chips at the last minute for the belt.  It was a pain because I don't work well with chocolate.  To my surprise, I pulled it off.

Santa Belt Candy Bars.  Really cute and easy.  I couldn't give them away, too cute.

Snowball gifts 

Inspired by Kerryspapercrafts

Inspired by Keepingitsimplecraft
For step by step instructions click here.

Inspired by funholidaycrafts

Inspired by Tidymom

Inspired by Speckled Egg

Fourth Annual Cookie Exchange 2015

Decorated cookies inspiration by Tidy Mom

I will never have people bring appetizers again. Too much work for everyone, the party is at 1:00 anyways. Next year is going to be bring two dozens and go get your cookies everyone.   Very simple.  And the ornament exchange will stay the same (white elephant).

3rd Annual Cookie Exchange

Cookie Exchange 2017

3rd Annual Cookie Exchange 2014

We had so many good cookies, bars and fudge this year.  I am so glad I decided to add bars and candy to the selection, especially since Saltine Toffee is my favorite.

Below:
Teresa's Saltine Toffee and Ione's gingerbread cookies.

I filled a piping bag with 1 cup creamy peanut butter.

Next, I piped it on one ritz cracker and put another ritz cracker on top.  Making a ritz cracker sandwich.  Meanwhile I melted chocolate chips in my mini crock pot.  When all the chocolate was melted I dipped as much of the ritz sandwich as possible.  Then I topped with a (crushed ritz cracker). There is usually a small corner where my finger was that doesn't have chocolate, I use a knife and just spread the chocolate on the missed spots. 

Christmas 2017

Fourth Annual Cookie Exchange 

Rhonda's Dunkin Delights

It is Christmas time and my niece and nephews want Apples for Christmas.  I think they love them as much as I do.   Click here to see the caramel I use.  It is really good and super easy. 

Monster Cookies

Click here for the free printable cellphane bag tags.   I love Monster Cookies at Christmas time. 

I think it is because my aunt would send us these cookies in the mail for the holidays.   I use the big scoop from Pampered Chef ... their scoops are the best!!!!

Ingredients

1 dozen eggs
2 Cups (4sticks) margarine or butter, softened
2 pounds brown sugar
4 cups sugar
1/4 Cup vanilla extract
4(12oz) jars peanut butter
8 teaspoon baking soda
18 Cups quick-cooking oats
2 2/3 Cups chocolate chips
1 pound chopped pecans or walnuts (optional)
1 pound M&M's chocolate candies

Preheat oven to 325 degrees.

Beat butter, sugars, vanilla, peanut butter and eggs together

Add the baking soda and oatmeal, one cup at a time. Last, add the chocolate chips, M&M's and nuts (optional).  I usually cut the recipe in half but today I made the whole recipe and it is hard work.  Bake for 8 to 14 minutes.  Keep checking.  

Gingerbread Loaf

Starbucks copy cat Gingerbread Loaf

 recipe adapted from "A cup of Mascarpone."

I am so glad I stumbled across this blog today  "A cup of Mascarpone,"  All of her food looks so delicious and the presentation is great.  I wanted a slice of her Gingerbread Loaf as soon as I saw it, so I check my cupboards for the ingredients and had everything but the orange extract.

  I just used orange juice and zest and it was fine. 

 This really does taste like Starbucks Gingerbread loaf.    

Ingredients:

for the loaf:

1 1/2 cups all-purpose flour

2 teaspoons ground cinnamon

3/4 teaspoon ground cloves

2 1/4 teaspoons ground ginger

1 teaspoon salt

1/2 cup butter, softened

1 cup granulated sugar

1 teaspoon orange fresh squeezed orange juice 

1 teaspoon orange zest

1 egg at room temperature

1 cup natural applesauce

1 teaspoon baking soda

for the frosting:

1 8-ounce package cream cheese, softened

1 1/2 teaspoon fresh squeezed orange juice

1/2 teaspoon orange zest

2 1/2 cups confectioner's sugar

Optional chopped candied ginger or candied orange peel for garnish

Create the Gingerbread Loaf and Frosting:

create the loaf:

Preheat oven to 350 degrees F. Grease and flour a 9"x5" bread pan (not mini bread pans). 

In a medium bowl, sift together flour, cinnamon, cloves, ginger, and salt. Set aside.

Beat butter and sugar until fluffy, stir in orange juice and zest, add egg and mix well.  Add baking soda, applesauce and flour and beat until smooth.

Scoop the batter into prepared loaf pan(s).

Bake 40 to 50 minutes or until a toothpick inserted into the center of cake comes out clean. If baking the 2 smaller loaves, bake for 30 to 40 minutes.

create the frosting:

Beat the cream cheese until fluffy. Add orange juice and zest. Slowly beat in confectioner's sugar.

Once the cake has cooled, evenly spread the frosting on top. Garnish with chopped candied ginger or orange peel, if desired.

Adapted with slight changes from The Restaurant Recipe Blog.

Pizzelles

I need to make sure I see Katie every December for now on, I am noticing a trend with her.  If I am having any kind of baking party she brings these delicious little goodies.   I don't have a pizzelle iron so I know that the only way I am going to get one of these cookies is to make sure I keep having Cookie Exchanges.    I hope you have had a Pizzelle or can try one someday.

Ingredients

3eggs

3/4 cup white sugar
1/2 cup butter, melted
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour

2 teaspoons baking powder

Directions

1. In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
2. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
3. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.

recipe from Allrecipe

Wish List Ornament

I just saw the cutest Wish List Ornament on  Clean and Scentibles Blog.  Click here to check it out, Jenn's is way cuter than mine.  I made the red one 6 years ago and thought I would make one every year but it was kind of a pain.  I kept getting the measurements wrong and didn't want to mess with it again.  Well, Jenn has the best step by step directions along with the Wish List printable so it is really easy.  Go to her blog, for the instructions.

Sugar Cookies

Posted by Jackie on Cake Central

I found this recipe on Cake Central years ago and it is the best recipe I have tried.  I think the thick cookies or better than thin.  

No Fail Sugar Cookies - NFSC

Ingredients

• 6 cups flour
• 3 tsp. baking powder
• 2 cups unsalted butter
• 2 cups sugar (white granulated)
• 2 eggs
• 2 tsp. vanilla, almond or lemon extract or desired flavoring
• 1 tsp. salt

Instructions

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.
2. Chill for 1 to 2 hours (or see Hint below)
3. Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350 degrees F (176 C) for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe can make up to 5-dozen 3" cookies.

HINT: Rolling Out Dough Without the Mess

• Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
• Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut.
• Reroll leftover dough and repeat the process!

Royal Icing
Ingredients:

4 cups Powdered Sugar
5 tablespoons meringue powder
6 tablespoons warm water
1 teaspoon lemon extract or juice ( or your favorite extract)
1 tablespoon light corn syrup
Click here for Royal Icing with egg whites.
Click here for Royal Icing with cream of tartar.

Directions:

Beat powdered sugar and meringue powder together on low and add warm water, 1 tablespoon at a time. Add the extract (vanilla, lemon or almond) and corn syrup. Keep mixing, scrape the bowl if there is powdered sugar that didn't get mixed in. Turn the beater up to medium and beat for 1-2 minutes. You might have to add more water if you are using this frosting to flood .  Keep icing covered with plastic wrap at all times.

Here is a royal icing recipe I want to try.
2 lbs. powdered sugar
1 tbsp. meringue powder
2 tbsp. corn syrup
1/2 to 1 cup water

Reindeer Poop

Recipe from Chex  For Free Printable click here

9 cups Rice Chex™, Corn Chex™

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2cups powdered sugar

	Into large bowl, measure cereal; set aside.
	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. I looks better in the smaller bag.  Lesson learned

Gingerbread Star Tree Taste of Home

I was featured at Pamela's Heavenly Treats

My First Cookie Exchange Party

I can't wait until December 9th, I am hosting my first Cookie Exchange.  I made these place cards to put in front of the plates of cookies.  I also decorated two canisters.  We will write  our favorite cookie on a piece of paper, fold the paper in half and put it in the canister.   I still have a lot to do but here is what I have so far.

Click here for the free printables.
I got the cute stickers from Walmart.

 Katie brought the best mulled cider and I make it all the time!!! recipe

Katie brought these delicious and festive looking Pizzelle's