Treats of Christmas!!! (day 17, lemon crescents)

Are you getting a little antsy right about now?
We are ONE WEEK OUT!!!!   Today I am all about hunkering down in the kitchen and getting everything finished up. It will be a BAKING MARATHON!!!   But before I do that - I  need to post this latest installment that SLVRNRG has passed along. (seriously, where would I be without her??? isnt she amazing???)



Day 17:  Lemon Crescents

This recipe came from a Gold Medal Flour booklet which I have sadly lost the cover to.  The original recipe can be found at www.goldmedalflour.com.  Originally labeled Lime Crescents, I exchanged the lime for lemon, since I had those in the fridge the first time I decided to try this recipe.  Citrus fruit is very interchangeable, if you want to make these lemon, lime, orange or even grapefruit, just change out the specific fruit juice and peel for the one you have on hand. 

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 tsp lemon juice
• 2 1/4 cups all purpose flour
• 2 tsp grated lemon peel
• 1 cup powdered sugar
• 1 tsp.  grated lemon peel

Directions:

1. Preheat oven to 400 degrees F.  In medium bowl, beat butter, 1/2 cup powdered sugar and the lemon juice with electric mixer on medium speed until smooth.  Beat in flour and 2 tsp. lemon peel.
2. Shape dough by level measuring Tablespoon fulls into crescent shapes, about 2 inches long.  On parchment, place crescents 1 inch apart.
3. Bake 6-10 minutes or until edges begin to brown.
4. Meanwhile in a small bowl, stir 1 cup powdered sugar and 1 tsp lemon peel with a fork.  Roll warm cookies in sugar mixture; place on a wire rack.  Roll in sugar again.

Treats of Christmas, day 15 & 16

Day 15:  Cherry Tea Cookies

Distributed in the Betty Crocker Christmas Cookies Booklet, No. 246, Dec. 2008, this cookie is a good partner to Russian Tea Cakes...  very simple to make.  I have yet to find a small container of red candied cherries, so every time I make them, I've used the green ones.  The green cherries makes an interesting look, since they are cherried flavored, yet don't contain the typical red cherry pieces.  

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp. almond extract
• 2 cups all purpose flour
• 1 cup (8oz) candied cherries, finely chopped
• 1/2 cup powdered sugar

Directions:

1. Preheat oven to 400 degrees F.  In a large bowl, beat butter with an electric mixer on medium speed until fluffy.  Gradually beat in 1/2 cup powdered sugar until light and fluffy.  Stir in the almond extract.  Beat flour into butter mixture until well blended.  Stir in cherries.
2. Shape dough into 1 inch balls.  On ungreased/ parchment lined cookie sheet, place balls 2 inches apart.
3. Bake 9-11 minutes or until edges just begin to brown.  Cool slightly.  Measure 1/2 cup powdered sugar into small bowl.  Roll warm cookies in powdered sugar.  Finish cooling cookies and re-roll in powdered sugar again before storing in an airtight container.

Day 16:  Truffles

So I have a few truffle recipes, but the ideas are all the same, just a variety of amounts.  All truffles are heavy cream heated to a simmer and poured over chopped chocolate.  Let it steep and stir together... and there you go, instant truffle filling.  Interested in changing flavors?  The first time I made them, I added different flavored cocoa powders, one raspberry, one mint, and even an instant orange espresso.  The results are delicious and amazingly simple to achieve.  Make ahead of time, store them airtight in the freezer, pull out when needed.  Use mini cupcake liners as serving containers in your treat boxes, 1 truffle per liner.  This recipe is from the Ultimate Candy Cookbook.

Ingredients:

• 12 oz (1 bag) semi sweet chocolate
• 2/3 cup heavy cream
• 1 Tbsp butter, room temp
• 1 Tbsp vanilla extract, optional*
• coating options:  melted white, semi sweet or milk chocolate, cocoa powder, powdered sugar, chopped nuts, coconut, etc.

Directions:

1. Place chocolate in med. bowl, set aside.
2. Warm cream over low heat in a small saucepan.  Turn heat off when bubbles start around the edges of the pan.  Pour warm cream over the chopped chocoalte.  Stir well until chocolate melts and the mixture is completely smooth.  Add the butter and stir until it is completely incorporated.  Stir in the vanilla.
3. Place mixture in the fridge for atleast 1 hour, or until firm enough to shape into balls.
4. Use heaping teaspoons of the mixture and roll into balls.  If using dry coating ingredients, roll imediately in dry ingredients and set on wax paper.  If coating in chocolate, store covered in fridge to firm up again and then dip.  Leave out for coating to harden before storing in an airtight contianer in the fridge.  Seperate layers with wax paper to keep from sticking together. 
5. Best served at room temperature, so bring out a few hours before serving.  Can be held for 2 weeks in the fridge, longer if you store in the freezer    

* Note:  If using cocoa, omit vanilla and start with 1 serving worth, add increase per taste.  If using flavored liquer, omit vanilla and up the amount to 3 Tbsp, adding with the butter

Treats of Christmas Day 13 & 14

 Day 13:  Chocolate-Mint Wafers

These are the closest thing to a Thin Mint I have found.  It comes from the Everyday Foods booklet December 2007, Issue 48.  You can dip them in white, milk or semi-sweet chocolate, and I usually use sprinkle rainbow non-perils on top for a fun finish.

Half dipped option.

Ingredients:

• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 6 Tbsp (3/4 stick) butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 12+ ounces chocolate, chopped (1 bag chocolate chips)
• 1/4 tsp pure peppermint extract
• sprinkles, for decorations

  
Directions:

1. Preheat oven to 350 degrees F.  In a medium bowl, whisk together flour, cocoa, and baking powder.  Set aside
2. Using an electric mixer, beat butter and sugar until light and fluffy.  Beat in the egg and vanilla.  With mixer on low, gradually add flour mixture, mix just until combined.
3. Form balls of dough (each equal to 1 tsp) and place on 2 baking sheets lined with parchment about 2 inches apart.  Dip the bottom of a glass in water and flatten balls into 1 1/2 inch rounds about 1/4 inch thick.  Bake until slightly firm to the touch, about 8-10 minutes, rotating sheets half way through.  Immediately transfer cookies to a wire rack to cook completely.
4. Make chocolate coating: Place chocolate and peppermint extract in a large heatproof bowl set over a saucepan of simmering water.  Heat, stirring occassionally, until smooth, about 2-3 minutes; remove from heat.
5. Line a baking sheet with parchment or wazed paper.  Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off*.  Place cookies on prepared sheet, and decorate with sprinkles, if desired.  Let chocolate sit out for a few hours until hardened**.  Keep in an airtight container until ready to serve. 

* Note:  If you find yourself running out of chocolate, you may use find the half dip method better suited, and faster.  Hold one end of the cookie in your fingers and dip striaght up and down half way into the chocoalte.  Set on parchment to harden.  Sprinkle with non perils if desired.
**Note:  If you want to harden the chocolate faster, set in the fridge for 30 minutes and keep chilled until ready to serve.  When you choose this method though, be aware the chocolate may re-soften when set out at room temperature, so I only recommend this method if you are truely starved for time.

Day 14:  Russian Tea Cakes

Covered in powdered sugar, it just wouldn't be Christmas without these little gems. This recipe is care of the Betty Crocker Cookbook:  New Edition; 2005. 

Ingredients:

• 1 cup butter, softened

• 1/2 cup powdered sugar
• 1 tsp vanilla
• 2 1/4 cup all purpose flour
• 3/4 cup finely chopped nuts

• Additional Powdered Sugar

Directions:

1. Heat oven to 400 degrees F.

1. In large bowl, stir butter, 1/2 cup powdered sugar and the vanilla until well mixed.  Stir in flour and nuts until dough holds together.
2. Shape dough into 1 inch balls.  On ungreased or parchment lined cookie sheet, place balls about 1 inch apart.
3. Bake 10-12 minutes or until set, but not brown.  Immediately remove from cookie sheet to wire rack; cool 5 minutes.

1. Place additional powdered sugar in small bowl.  Roll warm cookies in powdered sugar, cool on the wire rack.  Roll in powdered sugar again before storing in an airtight container.

Treats of Christmas continued..... Day 12 (FROSTING!)

Day 12:  Frosting

Can't have cookies without frosting.  Royal frosting is gives a wonderful appearance because it gets super hard when it dries, but doesn't taste too great.  On the other hand, buttercream tastes wonderful, but will only crust over, meaning it's still soft underneath.  I usually do Christmas cookies in buttercream because it tastes so good, but for school functions, Royal Frosting holds up well in the shipping process, and isn't so messy to eat. 

Buttercream based on Colette Peters Recipe

Ingredients:

• 1 cup butter, softened
• 1 (2 lb bag) powdered sugar
• 1/2  tsp almond extract
• 1-2 tsp vanilla extract
• heavy whipping cream*, as needed
• food coloring, if desired

Directions:

1. Beat butter in a large bowl with the extracts until light and whippy.
2. Beat in powdered sugar, mixture will get very thick.
3. Thin out with cream using tablespoon amounts at a time, combining completely before adding more liquid.  If you make the frosting too thin, add more powdered sugar to thicken.  If you plan on piping, keep the consistancy thick, because the heat from your hands will thin it out while you work.
4. Add any food coloring after the frosting is made.

* Note:  Milk can be substituted for the whipping cream.  I use whipping cream because I found it gives the frosting more of an oreo filling/ twinkie taste, and I totally love it that way.  If you don't want to open a 1/2 pint of whipping cream just to add a few tablespoons to frosting, milk was the original liquid used in the recipe.


 Wilton's Royal Icing

A few pointers for royal icing.  If you want to fill large areas quickly, put the thicker icing in a bag and pipe an outline, then thin out the remaining frosting until dribbled into the bowl, the dribble disappears after counting to ten.  Use a piping bag filled with the thinner mix and fill in the area as needed.  Also, the icing will not set if you use anything with oil in it.  The first time I made it, I added whipping cream for flavor... it made it taste better, but after drying all night, it was still a gooey mess.

Ingredients:

• 3 Tablespoons Meringue Powder
• 4 cups sifted powdered sugar (about 1 lb)
• 5 Tbsp water

Directions:

Beat all ingrediets at low speed for 7-10 minutes for a stand up, 10-12 at high speed for a hand held mixer, until icing holds a stiff peak.  If you want to thin it out, add more water a tablespoon at a time.  Divide the frosting up accordingly and color as desired.

Makes about 3 cups.

Treats of Christmas Day 10

Treats of Christmas: Day 10

Day 10:  Caramel Corn

This is one of many recipes I have come across in library cookbooks.  "The Ultimate Candy Making Cookbook" happens to be my all time favorite, having borrowed it atleast a dozen times, I am always reluctant to give it back.  There are tips on how to make anything you could ever want to make, and it all tastes great too.  Their tip for carmel corn... as with other sugar syrups... DO NOT STIR.  Once the mix comes to a boil, if you stir you make the mixture grainy, and will not get the smooth silky texture you're going for.  If you're afraid it's gonna scortch (as I am sometimes) swirl the mixture in the pan around a little... it'll help move it a little bit and even out the hot spots.

Ingredients:

• 3 quarts plain popped popcorn (about 2 bags microwaved), seeds removed
• 6 Tbsp butter, plus additional for greasing the pan
• 1 cup light brown sugar
• 1/4 cup light corn syrup
• 2 Tbsp hot water
• 1 tsp salt
• 1/2 tsp baking soda
• 1 Tbsp vanilla extract (use less if desired)
• 1 large pot, about 6 quarts
• Wooden spoons, do not use plastic, the high heat will cause it to melt 
• Candy Thermometer

Directions:

1. Preheat oven to 250 degrees.  Butter 11 X 17 inch baking/ jelly roll pan.  (You want high sides so the corn doesn't jump out while stirring... roasting pans work well along with 13 x 9's.  I usually use 2 pans.)  Add popped popcorn, set aside.
2. Melt 6 Tbsp. butter in large heavy saucepan.  (Mixture will almost triple in size while cooking, you need LOTS of space, I use my 6 quart stock pot) Add brown sugar, corn syrup, water and salt.  Stir over medium heat until sugar dissolves completely and syrup comes to a boil.
3. Clip candy thermometer to the side of the pan, making sure it doesn't touch the bottom of the pan, so you can get an accurate reading.  Cook, without stirring, until mixture reaches 260 degrees (hard ball stage).  Remove pan from heat and quickly stir in baking soda and vanilla.
4. Pour hot caramel over popped popcorn and toss with 2 wooden spoons, until well coated.  Bake in preheated oven for 1 hour, stirring every 10 minutes.  Remove pan from oven and place on a cooling rack.  Allow the caramel corn to cool completely in the pan.  Store the caramel corn in an airtight container at room temperature for up to 2 weeks.

 

 

Treats of Christmas: Day 11

Sugar Cookies with Royal Icing for last year's QU Wedding

What is a QU wedding, you ask?  It is when the letters Q and U get married - because they have to be together  to form words like QUiet, QUilt and QUack!  the elementary school has a really fun time with that!! 

Day 11 : Sugar Cookies

This is my favorite sugar cookie recipe, found on the back of every Wilton Jumbo cookie cutter.  There is no need to wait and chill the dough, it is ready to be used instantly which is the best thing ever, because when I want to make cookies, I want to make them NOW, not later.  These have a really wonderful flavor from the use of both Almond and vanilla extract.  You can frost with either regular butter cream or royal icing if you so choose to.  Bake a huge batch now, put in ziplock bags in the freezer and when the kids are looking for something to do, bring them out and frost them up. 

Ingredients:

• 1 cup butter, softened
• 1 1.2 cups sugar
• 1 egg
• 1 1/2 tsp vanilla extract* 
• 1/2 tsp almond extract
• 2 3/4 cups all purpose flour
• 2 tsp baking powder

Directions:

1. Preheat oven to 400 degrees F.  Line baking sheets with parchment.
2. In a mixer bowl, cream butter with sugar until light and fluffy.  Beat in egg and extracts. 
3. Mix flour and baking powder; add to butter mixture 1 cup at a time, mixing well after each addition.  Do not chill dough.  Divide dough into 2 balls.
4. On floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.  Dip cutter in flour before each use, and cut into desired shapes.  Place cookies about 2 inches apart on sheet.
5. Bake about 6-7 minutes or until cookies are lightly browned.  Leave on the sheet about 5 minutes and then remove to a wire rack to finish cooling.
6. Store in an airthight container at room temperature, or freezer and frost when desired. 

Makes about 2 dozen large cookies.

* Note: The flavor of real vanilla makes it worth the cost.  I buy a 16 oz. bottle from Gordon's for about 14 dollars and it lasts me for what seems like forever.  Doesn't have to be name brand, just make sure it says 'real/ pure vanilla' not 'immitation vanilla'.  I used the 3 dollar imitation vanilla the first time, and had to add 4-5 times the amount called for in order to achieve any kind of vanilla flavor.

My "not so secret" weapons in the kitchen

My Not-So-Secret Weapons

So you can't bake lots of stuff without realizing there has to be an easier way to do certain things.  For those times, I think everyone needs a few Not So Secret weapons up their sleeve.  Here are a few of mine... which will definately come in handy for the rest of the holiday treats planned this month.  I'll add more as they arise...

1.  A Candy Thermometer:  Yes, this guy you can live without, but it's so much easier to make sure your recipe turns out right every single time.  Getting an accurate temperature is key to making sure you don't scorch a sugar syrup by cooking too long, and not cooking long enough gives you a product that doesn't have that nice hard crunch.  Testing the mixture via the cold water method does work, but if you've even scortched a batch of toffee while trying to figure out if it's finished yet, you might want something more accurate .  If you plan on making more than one batch of hard-candy bassed treats, priced anywhere from $4- $20, this is a good investment.  A few things I use a candy thermometer for:  caramel, caramel corn, toffee, lollipops, and caramel apples.

2.  Double Boiler:  This was a great Christmas gift.  If you don't feel like buying this specific double pan set up, don't worry, just fill a bowl halfway with water and get to boil.  Place a larger metal bowl inside the pan, making sure no steam escapes and that no water actually touches the bottom of the bowl, and there you go, instant double boiler.  A perfect way to melt chocolate for dipping, or heating egg based sauces slowly so they won't scramble.  Note:  When melting chocolate DO NOT cover the chocolate or put the lid on the pot.  The condensation will drip water into the chocolate making it sieze up and then become useless for dipping.... it'll turn into a big hard to stir mess.

3.  A Tall Insulated Coffee Cup:  Instead of throwing away this Starbucks travel mug I got ages ago when the lid started to leak, I save it for dipping pretzel rods in.  Heat your chocolate in a double boiler, and pour some into the tall mug, keeping the rest in the warm pot. Refil chocolate as needed until pretzels are gone.  Scrape the cup out to reuse any leftover chocolate when finished.

MORE treats of Christmas!

Treats of Christmas: Day 8

Day 8:  Chocolate Mint Thumbprints

Betty Crocker's December 2009 Christmas Cookies booklet contains this recipe.  Be careful while you add booklets to your stash... as I found out with this one.  This is one of very few recipes that can be made from 'scratch,' the majority of them require the company's pre-made mixes as main ingredients these days.  I tend not to buy mixes, so for me, those recipes aren't likely to be used.

Ingredients:

• 1 cup butter, softened
• 1 cup powdered sugar
• 1 1/2 tsp peppermint extract
• 2 egg yolks
• 16 drops green food coloring (use more or less depending on how deep you want the color to be)
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 3/4 cup dark chocolate chips (I used semi sweet)
• 3 Tbsp whipping cream
• 3 Tbsp butter
• 1 pkg Creme De Menthe Andie's Candies, regular Andie's is an ok substitute

Directions:

1. Preheat oven to 350 degrees F.  Line cookie sheets with parchment paper
2. In a large bowl, beat 1 cup butter and the powdered sugar on medium speed until light and fluffy.  Beat in peppermint extract, egg yolks and food coloring until blended.  On low speed, beat in flour and baking powder.
3. Shape dough into 1 inch balls; placing 2 inches apart on cookie sheets.  Using the flat end of a wooden spoon, press a deep well into center of each cookie, going about 1/2- 2/3 the way in.
4. Bake 10-12 minutes or until set.  Reshape wells with the end of the wooden spoon again.  Cool 2 minutes; remove from cookie sheets to cooling racks.  Cool completely about 15 minutes.
5. In medium microwave safe bowl, combine chocolate chips, cream and 3 Tbsp butter on High 1 minute, stirring frequently, until chips are melted and mixture is smooth*.  Fill each well with about 1 tsp chocolate mixture**; garnish with a piece of candy, cut diagonally in half.

Notes:
*This could also be done on the stovetop, in a sauce pan over low heat, stirring constantly until completely melted and smooth.  You are basically making a ganache. 
**  To make this process easier, transfer cooled chocolate mixture (ganache) into a small plastic freezer bag (about pint size) and seal up the bag.  When ready to use, cut a small tip out of one corner, making an instant piping bag.  Rememeber, you can always cut a bigger hole, but you can't make it smaller... start small and widen only if you need to. 

Treats of Christmas: Day 9

 Day 9:  Toffee

This is my favorite recipe.  The whole reason I have a Betty Crocker Cookbook is because my friend Kim found an actual toffee recipe in it, and bought it for me for Christmas back in 2003.  Make in single batches, candy can be finicky when you double recipes and this one is no exception.  Also, don't use plastic stirring spoons, they will melt in the high temp; only use wooden spoons when making candy based treats.

Ingredients:

• 1 cup sugar
• 1 cup butter
• 1/4 cup water
• 1/2 cup semi sweet chocolate chips
• 1/2 cup finely chopped pecans

Directions:

1. Get out a large jelly roll/ cookie sheet and place on a heat proof surface, or trivets.
2. In a heavy 2 quart saucepan, heat sugar, butter and water to boiling, stirring constantly; reduce heat to medium.  Clip on candy thermometer and cook approximately 13 minutes, stirring occasionally, until temp. reads 300 degrees.  (Don't walk away, it takes a while for temp to start climbing, but when it does, it can go really quick.)  If you don't have a candy thermometer, cook until a small amount of hot mixture dropped into a cup of ice water separates into hard brittle threads.  Watch carefully so mixture doesn't burn.
3. Immediately pour toffee onto ungreased large cookie sheet.  If necessary, quickly spread mixture into 1/4 inch thickness.  (It hardens quickly, so be fast about it.  If you can't spread it, don't worry, it'll still taste great.)
4. Sprinkle evenly with chocolate chips and let stand about 1 minute, or until the heat from the toffee softens the chips enough to spread evenly over the top with a knife or offset spatula.  Sprinkle with pecans.
5. Let stand at room temperature at least 1 hour, or until chocolate is completely hardened.  Break into bite sized pieces, and store in an airtight container.  Can be stored at room temperature or in the fridge.

Treats of Christmas Day 6

In my "Dream World" I am organized and terribly efficient. However, in my REAL life, I have a bit of difficulty connecting the desire for efficiency and organization to what is really going on!  This is why you might be scratching your head right about now wondering how we went from day 1-3 to day 6 &7 in big hurry!!
All of these cookies get made, sometimes it just happens all in one day!!! :) enjoy!


Day 6:  Chocolate Cherry Cookies 

This is another Earl addition.  I never even heard of these things until I met him.  Apparently his mom made something similar when he was a kid, and now we make it for our kids.  Cookies that taste like chocolate covered cherries, who could go wrong with that?


 Ingredients:

• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 cup butter, room temperature
• 1 cup sugar
• 1 egg
• 1 1/2 tsp vanilla
• 2 (10 oz) jars marichino cherries, drain one jar and reserve the juice
• 6 oz (half a bag) semisweet chocolate chips
• 12 cup sweetened condensed milk

Directions:

1. Preheat the oven at 350 degrees F.  You'll need 2 cookie sheets, ungreased, or lined with parchent.
2. In a large bowl: combine flour, cocoa powder, baking powder and soda, blending well.  Set aside. 
3. In a mixing bowl, beat together butter and sugar on low speed until fluffy.  Add egg and vanilla; beat well.
4. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended.
5. Shape dough into walnut sized, 1 inch balls; place on an ungreased baking sheet about an inch apart.  Press an indent in the center with your thumb.  Place a cherry in each cookie's indent.
6. Bake for 10 minutes, or until firm.  Cool on a cooling rack. 
7. Meanwhile:  in a small saucepan, combine chocolate and sweetened condensed milk; heat over low heat and stirring until chocolate is melted.  Add 1 Tbsp. plus 1 tsp. of the reserved cherry juice, stirring well to combine.  Remove from heat.  Will thicken while it cools.  If becomes too thick to use, rewarm when ready for next step.  If still too thick, thin with a little more cherry juice.
8. Place cookies on parchment and spoon about 1 tsp. of the topping over each cherry, spreading to cover if necessary.   
9. Topping will crust over, but not completely harden.  Keep this in mind while storing them, for they will stick together if you choose to stack them without a barrier like parchment in between.  Store in an airthight container room temp for no more than 3-4 days, keep  in fridge or freezer for longer storage.

Day 7:  Chocolate Drizzle Cherry Bars

Yield: 36 bars

These are from the Land O Lakes' booklet "Fresh and Easy, Vegetarian"  published July 2003.  Yes, they were originally for the summer... but the bars are fantastic, and another easy whip up.  When company stops by, throw these together with stuff you already have in the cupboard and you're ready to go in a pinch.  Chocolate and cherries... need I say more?

Ingredients:

Crumb mix:

• 2 cups all purpose flour
• 2 cups quick cooking oats (not instant... think Quaker Oats out of the drum, not packets from the box)
• 1 1/2 cup sugar
• 1 1/4 cups butter, softened

Filling:

• 1 (21 oz) can cherry pie filling
• 1 tsp. almond extract

Drizzle:

• 1/2 cup semi sweet chocolate chips

Directions:

1. Heat oven to 350 degrees F.  Combine all crumb mixture ingredients in a large bowl.  Beat at low speed until mixture resembles coarse crumbs.  Reserve 1 1/2 cups crumb mixture; press remaining crumb mixture onto the bottom of an ungreased 13 x 9 inch baking pan.  Bake 15-20 minutes or until edges are very lightly browned.
2. Meanwhile, combine all filling ingredients in a bowl.  Spead filling over hot, partially baked crust; sprinkle with reserved crumb mixture.  Continue baking for 27-30 minutes or until lightly browned.
3. Melt chocolate.  Drizzle over bars. 
4. Cool completely; cut into rectangles, diamonds or squares.
5. Store in airtight container.

Treats of Christmas Day 5 - Turtle Bites

 Day 5: Turtle Bites

You need 2 bags of Rolos because they will disappear way before you're ready to be done with them!

Ingredients:

• 2 bags of Rolos
• a large bag of mini pretzel circles, or waffle circle pretzels... I use Rold Gold Butter Checkers
• a large bag (4 cups) pecan halves

Directions:

1. Cover 2 baking sheets with parchment paper.  Preheat oven to 350.
2. Take out pretzels and set on parchment, leaving a little space in between each one.  Count the amount you have.
3. Take out an equal amount of Rolos and unwrap them.  Place one Rolo on top of each pretzel.
4. Go through the pecans and make sure you have as close to full halves as possible.  Place in a bowl and set aside.
5. Place one sheet in the oven.  DO NOT WALK AWAY!  Leave in for a minute or 2 and pull out when the chocolate starts to get shiny.  Pull out and place a pecan on top, squishing the Rolo down into the pretzel.  If the Rolo won't squish, put pan back in oven for 30 more seconds and try again.
6. Leave candies on pan to let chocolate firm up for a few hours.
7. Remove and place in air tight container.

Treats of Christmas!

 Day 4: 7 layer bars

Earl always makes these.  Super easy, and can be whipped up in a flash since we tend to have all ingredients in the cupboard... stores well in the cold for later serving... (like weeks later if you're so inclined.)

 Ingredients:

• 1/2 stick of butter
• 1 1/2 cups Graham Cracker Crumbs
• 1 bag (12 oz) Semi-Sweet Chocolate Chips
• 1 bag (12 oz) Butterscotch Chips
• approx. 2 cups of chopped walnuts
• 1 14oz. can sweetend condensed milk
• approx. 2 cups of shredded sweetened coconut

Directions:

1. Preheat oven to 350 degrees.
2. Place butter in a 13 x 9 inch baking pan.
3. Place pan into oven to melt butter and tilt around to coat pan evenly.
4. Sprinkle graham cracker crumbs over the butter and pack down with your hands to form the crust.
5. Add the next 3 ingredients in order; chocolate chips, butterscotch and walnuts.
6. Drizzle sweetened condensed milk evenly over the chips.
7. Sprinkle the coconut on top.
8. Bake for about 30 minutes or until coconut is golden brown.
9. Let cool for 2-3 hours before cutting into squares.

Note:  The crust can be crumbly and likes to stick to the pan; make sure you cut into the crust completely and  'pop' it out like you would a cheesecake crust... get under it with a spatula or knife while you're trying to remove servings.

The Treats of Christmas

 

This is a guest post by SLVRNRG aka my oldest daughter....There are more to come!! ENJOY!

 

 

Every year I make cookies and candies for the holidays, and some people get them, others only hear about them... but it never fails, I am always asked for a recipe or two.  So this year, I'm sharing my baking approach.  Every day I am going to post the recipe that I have made or plan to make that day.  I have planned about 20 different treats, for the next 20 days, so we are ready for the Big Day.  Hopefully, I end up making them all.  Some of these are my standards, some are more out of the box, but most are saved only for the winter holidays.

Day 1:  Buckeyes

Yield: A TON!

Ingredients:

• 1 3/4 stick of butter, softened
• 3 cups peanut butter (I use creamy, but both work fine)
• 1 2lb bag of powdered sugar
• atleast 2-3 bags semi-sweet chocolate for dipping

Directions:

1. Mix the butter and peanut butter together until well blended
2. Add the powdered sugar gradually, beating in until completely incorporated... the mix will be VERY stiff, don't burn out your mixer, do it by hand with a wooden spoon.
3. Store in an airtight container until ready to proceed.
4. Roll the peanut butter mixture into walnut sized balls, set aside on parchment/wax paper.  Place in the fridge to help firm them up, atleast 10-15 min.  (If storing in fridge before dipping, cover lightly with plastic wrap.)
5. Melt the chocolate. 
6. Remove balls from fridge.  Take a toothpick and insert into the center of one buckeye, dip into the chocolate, making sure not to cover the center completely (this gives the buckeye it's distinctive look.)
7. Place back on parchment, remove toothpick and continure with remaining balls.
8. Leave to harden.  Can be stored covered in the fridge, freezer, or remain at room temp.  Defrost before serving from freezer.

  
Day 2:  Pecan Pie Bars

Just a bite is all you need for these.  I love pecan pie, so this gets those cravings without having to commit to a whole slice of pie.

Yield:  About 36 bars

Ingredients:
Crust:

• 2/3 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 1 tsp. vanilla
• 1 1/2 cups all purpose flour

Filling:

• 2/3 cup packed brown sugar
• 1/2 cup corn syrup
• 1 tsp vanilla
• 3 eggs
• 1 cup coarsly chopped pecans

Directions:

1. Heat oven to 350 degrees F.  Spray a 13x9 with non stick, bottom and sides. 
2. In a large bowl, mix crust ingredients:  sugar, butter and vanilla.  Stir in flour, mix well.  Press into the bottom and 1/2 inch up the sides of the pan. 
3. Bake crust for 15-17 minutes, or until the edges are light brown.
4. In the mean time, in a medium bowl, beat the brown sugar, corn syrup, 1 tsp vanilla, and the eggs with a spoon.  Stir in the pecans.  Pour over the baked crust.
5. Bake 25-30 minutes or until set. 
6. Loosen edges from the side of the pan while warm.  Cool completely.  Cut into bars, 9 rows by 4 rows.  Cut diagonally for triangles.
7. Stoe in an airtight container, room temp for about 2-3 days, keep in fridge, freezer for longer storeage.  Defrost before serving.

Day 3:  Peppermint Biscotti
 

Alright.... due to being told I can't hold out on this recipe any more yesterday... here it is.  I found it courtesy of a Treasury of Holiday Cookies recipe booket bought at the gorcery store back in 2005.  I usually thumb through them when released around Oct/Nov and if there's a recipe I like, I buy it.  This one is definately a keeper!

Yield:  Approx 40 cookies

Ingredients:

• 3 1/2 cups all pourpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup butter, softened
• 2 Tbs. water
• 1 tsp peppermint extract
• 2 large eggs
• 1 cup finely crushed peppermint candy canes, divided
• 1/2 cup slivered almonds, toasted
• 1 bag white chocolate chips, melted for dipping

Directions:

1. Preheat oven to 350 degrees F.  Line 2 cookie sheets with parchment paper. 
2. Combine flour, baking powder, and salt in large bowl, set aside.
3. Beat sugar, butter, water, peppermint extract and eggs in a large bowl with electric mixer at medium speed until well blended.  Add flour mixture, 1/2 cup crushed candy canes and almonds.  Beat with industrial mixer on low speed or mix with a wooden spoon until just blended.
4. Divide dough in half.  Shape each half into a 10 X 3 inch log on top of the parchmet lined baking sheets.  Bake each log 30 minutes or until center is firm to the touch.  Let cool 15-20 minutes on a wire rack.
5. Using a serrated knife, cut logs diagonally on a cutting board into 1/2 inch slices.  Place back on cookie sheets, cut side down.  Bake 15 minutes; turn the pieces over and bake 12-15 minutes longer or until edges are browned.  Cool completely on wire racks.
6. Dip each cookie halfway into melted chocolate.  Before chocolate solidifies, dip ends into remaining 1/2 cup crushed candy canes, or sprinkle crushed candy onto chocolare.  Store in a tightly covered container.

Lovely, clean and fresh.
Soap!
I am hoping to sell this - and yet there are so many people selling soap.... it is almost silly.

pretty little soap...on a pretty little plate.....

No place like home!

 I have been  trying to be kinder to my body and mind over the last few months and  it seemed that a little bit of exercise could be a good first step and so I started with a walk. The goal, if I were to be completely honest, is to lose some weight and feel better about my physical self and to spend some time in quiet reflection at the end of the day. This is how I came to begin my  walk down the hill behind my house in the evening.

 Living in a fairly rural area there are no streetlights and unless the neighbors have left their porch lights on (or at this time of year - put up their holiday lights) the road is dark and difficult to navigate without squinting.

Tonight, as I walked down the road in the winter darkness, staring through the trees at the stars twinkling above and listening to the "hoo, hoo" of the owl from the treetops I was reminded of how much I look "past" on a regular basis; how much I seem to be taking for granted when I am in the throes of the chaos that I call my "life". Standing there in the middle of the road, christmas lights blinking  from the houses at bottom of the hill, the wisp of wood-smoke coming from a fireplace  and the maple syrupy smell of fenugreek wafting down  from the hillside I felt an unexpected surge of awe and appreciation for this place that I call home.

The neighbors directly next to us announced recently that they are separating. This was an "amicable" and "mutually agreed upon" parting of the ways - with the hopes that one day they would come back together to couple-hood. They had been together the same length of time that my husband and I have been together. At first, the plan was to have one of them move out to another place  and the remaining one stay at the house and sublet rooms to others to pay for the mortgage. Shortly after the plan changed and then it was decided that they would both move to separate residences and rent the entire house. There was a moving sale - and they offered up the vestiges of their lives together to strangers who rummaged through the sentimental treasure haphazardly - wondering aloud if it were possible to pay less money than was marked.

This afternoon I was informed that they had decided to try to sell the house and not even try to rent it. They seemed to have given up on any hope of the reconciliation that they had both indicated they were longing for.

My emotions seem to be riding very close to the surface these days and getting choked up is becoming a regular event. I am not sure if this is a product of my perceptions changing or if it is merely a physiological tweak that has recently taken hold. I can say I am glad to be taking notice and feeling and appreciating and being in awe. Even the sadness has it's place....