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.