Friday, December 28, 2007
Thursday, December 27, 2007
1 cup crunchy peanut butter
1 cup confectioners’ sugar
2 tablespoons butter or margarine, at room temperature
12 ounces white chocolate
Colored sugar for sprinkling (optional).
1. In a medium bowl, combine Rice Krispies, peanut butter, confectioners’ sugar and butter or margarine. Mix until very well combined. Firmly compress into balls 1 1/2 inches in diameter. Place on a baking sheet, cover and refrigerate until well chilled, about four hours or overnight.
2. Line a baking sheet with waxed paper and set aside. In a double boiler over medium-low heat, melt white chocolate until completely smooth. Remove from heat and pour chocolate into a wide, shallow bowl. Working quickly in small batches, roll chilled balls in chocolate, turning gently with a fork. Transfer to waxed paper. If desired, sprinkle tops of cookies with colored sugar.
3. Place baking sheet in refrigerator long enough for chocolate to become firm, 30 minutes to 1 hour, then transfer to an airtight container. Store at room temperature for up to three days, or refrigerated for up to three weeks.
Yield: 3 dozen cookies.
4 heaping tablespoons of crisco
2 cups flour
1 tsp salt
1/2 cup milk
This crust is very tricky to make. You have to get a knack for it. the way I do it is mix the crisco and flour ( crumble it all together ) then when its nice and mixed, add the salt and the milk. Its going to get VERY sticky, you might need to add more flour. Add a little at a time until it doesnt stick to your hands anymore. This makes enough for the bottom and top of the pie crust.
Then cut up the apples of your choice...I prefer Mac's or Cortlandts ( they get very soft but keep their shape ) add sugar and cinnaman. Bake for about an hour at 350 testing to make sure the apples are soft.
This was my grandmothers recipe that my mom made and taught to me. Im very glad I learned it so well so I can teach it to my kids. My mother would be proud.
Sunday, December 23, 2007
Saturday, December 22, 2007
P.S. I just want to put little faces on them and give them names....is that weird?
Friday, December 21, 2007
This is the cookie press Karen and I used to make our spritz/butter cookies. Its awsome..so easy to use and OMG...the cookes come out awsome. Here is the recipe for the classic spritz cookies:
1 1/2 cups butter
1 cup granuated sugar
2 tbsp milk
1 tsp vanilla
1/2 tsp almond extract ( if you dont have...i used an extra 1/2 tsp of vanilla- came out awsome )
3 1/2 cups flour
1 tsp baking powder
Pre heat oven to 375. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almont extract; beat well. Mix in flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet. Bake 10-12 mins or until lightly browned around edges. Remove cookies from sheet and cool.
Makes 7-8 dozen cookies
Enjoy your holiday baking :)
Thursday, December 20, 2007
1 cup semi sweet chocolate
2 cups flour
2/3 cup butter
1/4 cup corn syrup
2 tsp baking soda
1/4 tsp salt
1 cup sugar - divided
24 chocolate covered thin mint candies
Melt chocolate pieces.
In large bowl beat melted chocolate, flour, butter, corn syrup, baking soda, salt, egg, & 1/2 cup sugar.
Roll dough & refrigerate for 2 hours. With hands, shape dough into small balls and roll in sugar to coat. Place on ungreased cookie sheet and bake about 12-15 mins. Quickly move half of cookies. Place mint pattie on bottom cookie and place second cookie on top. Press together so mint spreads evenly. Remove to cool.
* use very thin balls.
Tuesday, December 18, 2007
Sunday, December 16, 2007
I didn't get much baking done this weekend but really didn't have too much planned. I already had planned to make my sugar cookies and a cake next weekend. So I decided to make some peanut clusters today for Mike to bring into work with him this week. I also tried a new cookie recipe for Nutella Cookies to bring with me to my in-laws for Christmas (that is if they make it there). I saw the Scotto family make them on the Today Show and wanted to make them as soon as I heard that it was made with Nutella...which I LOVE!!
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup butter
• 1/2 cup Nutella
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon vanilla
• 1 egg
1. Sift together flour, salt and baking powder; set aside.
2. Cream butter, Nutella and sugars; beat in vanilla and egg.
3. Stir in flour mixture, blending well.
4. Put dough into refrigerator for at least 1 hour or until chilled.
5. Shape mixture into ¾-inch balls. Place on greased baking sheets and bake cookies at 375° for about 10 to 12 minutes.
Review: This is a really easy cookie recipe to make and didn't take me much time at all even with the chill time. I made the dough put it in the frig and then made my peanut clusters...rested a little big and then continued with the cookies. The only negative thing I have to say about this recipe was that it left out the chilling part. Luckily I saw them make it live on the show and remembered them mentioning to chill it before you roll them. The dough is really soft and probably would be too sticky to work with if you don't chill the dough. I used my cookie scoop (I love my cookie scoop) and it went really fast!
Monday, December 10, 2007
Next week there will be a ton to post about since this upcoming weekend is our annual Holiday Cookie Weekend.
I am very excited for it and can't wait to do what we have planned. The weekend is going to start with one of our favorite activities a trip to Wal-Mart!