Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
25 Days of Christmas Recipes - Clam Chowder
We are preparing for our annual Cajun Night Before Christmas celebration. Instead of doing a big meal on Christmas day, we opt to do it the night before with family and friends, and have Christmas day to ourselves (can anyone say nap?). Usually, we make a big dinner that is typical of the South - gumbo, jambalaya, sweet potatoes, etc. This year though, with a newborn, I am choosing to go an easier route! I'm calling it Santa's Soup or Salad. We're doing a couple different types of soup, breads, and salads. My contribution is my grandmother's clam chowder. I cannot find a good sourdough bread recipe, so we'll be buying that one from the store. And our salad will be caesar. Stay tuned for the salad recipe.
25 Days of Christmas Recipes - Sugar Cookie Icing
Something that is a tradition in our house is taking cookies around to our friends and neighbors. (Not sure how that is going to happen this year with a 3 week old baby, but I'll THINK about it!) Here is a great recipe for icing for sugar cookies - it makes it look like those fancy cookies that are sold in little mom and pop bakeries.
Ingredients:
1 cup confectioners' sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond extract
assorted food coloring
Directions:
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Sugar Cookie Icing
Ingredients:
1 cup confectioners' sugar
2 tsp. milk
2 tsp. light corn syrup
1/4 tsp. almond extract
assorted food coloring
Directions:
1. In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
25 Days of Christmas Recipes - Red Velvet Cookies
I saw this recipe on Better Homes and Gardens and instantly fell in love with it. I love the idea of a red cookie during Christmas - it's so festive! Plus red velvet, oh you cannot go wrong! Mmmmm....
Ingredients:
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
Directions:
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Red Velvet Creme Cookies
Ingredients:
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
Directions:
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
25 Days of Christmas Recipes - Chocolate Chunk Biscotti
Does anyone else love dunking cookies into milk? How about into hot chocolate? Oh my goodness, I cannot resist a good piece of biscotti and some hot chocolate or Pero. Mmmmmmm.... Call it breakfast and I am happy. Make it chocolate biscotti and I am in heaven.
Ingredients:
1/3 cup butter
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
2 eggs
1-3/4 cups all-purpose flour
4 oz. white baking bar, coarsely chopped
3 oz. semisweet chocolate, chopped
2 Tbs. shortening (optional)
2 oz. semisweet chocolate or white baking bar, coarsely chopped (optional)
Directions:
1. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much flour as you can. Stir in any remaining flour. Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
2. Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
3. Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices. Lay slice, one cut side down, on an ungreased cookie sheet.
4. Bake slices in a 325 degree F oven for 8 minutes. Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to a wire rack; cool.
5. If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar. Cook and stir over low heat until melted and smooth. Drizzle over tops of biscotti. Let stand until set. Store in an airtight container up to 1 week. Makes 32 biscotti.
Chocolate Chunk Biscotti
Ingredients:
1/3 cup butter
2/3 cup sugar
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
2 eggs
1-3/4 cups all-purpose flour
4 oz. white baking bar, coarsely chopped
3 oz. semisweet chocolate, chopped
2 Tbs. shortening (optional)
2 oz. semisweet chocolate or white baking bar, coarsely chopped (optional)
Directions:
1. Grease a large cookie sheet; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, cocoa powder, and baking powder; beat until combined. Beat in eggs. Beat in as much flour as you can. Stir in any remaining flour. Stir in the 4 ounces white baking bar and the 3 ounces semisweet chocolate.
2. Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls 4 inches apart on prepared cookie sheet; flatten rolls slightly to 2 inches wide.
3. Bake in a 375 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool on cookie sheet on a wire rack for 1 hour. Using a serrated knife, cut each roll diagonally into 1/2-inch-thick slices. Lay slice, one cut side down, on an ungreased cookie sheet.
4. Bake slices in a 325 degree F oven for 8 minutes. Turn slices over and bake 7 to 9 minutes more or until slices are dry and crisp. (Do not overbake.) Transfer to a wire rack; cool.
5. If desired, in a heavy small saucepan combine the shortening and the 2 ounces semisweet chocolate or white baking bar. Cook and stir over low heat until melted and smooth. Drizzle over tops of biscotti. Let stand until set. Store in an airtight container up to 1 week. Makes 32 biscotti.
25 Days of Christmas Recipes - Pumpkin Creme Caramel
I put in a special request this year for Christmas - custard cups/ramekins! I honestly don't know why I don't have a single one in my kitchen cupboards. I love creme brulee. And once again, trying to find a recipe to use all the pumpkin I buy on clearance, here's a cross between pumpkin and creme custard. I hope Santa is good to me this year! :)
Ingredients:
1-1/3 cups sugar
6 eggs, beaten
1-1/2 cups canned pumpkin
2 cans (5 oz. each) evaporated milk
1/2 cup sugar
2 tsp. pumpkin pie spice
2 tsp. finely shredded orange peel
2 tsp. vanilla
Pomegranate seeds (optional)
Directions:
1. Preheat oven to 325 degree F.
2. To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
3. Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.
4. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.
5. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard. If desired, garnish with pomegranate seeds.
Makes 8 servings.
Pumpkin Creme Caramel
Ingredients:
1-1/3 cups sugar
6 eggs, beaten
1-1/2 cups canned pumpkin
2 cans (5 oz. each) evaporated milk
1/2 cup sugar
2 tsp. pumpkin pie spice
2 tsp. finely shredded orange peel
2 tsp. vanilla
Pomegranate seeds (optional)
Directions:
1. Preheat oven to 325 degree F.
2. To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.
3. Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.
4. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.
5. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard. If desired, garnish with pomegranate seeds.
Makes 8 servings.
25 Days of Christmas Recipes - Pumpkin Spread
Does anyone else buy out the canned pumpkin that always goes on clearance after Thanksgiving? We are huge fans of pumpkin, any time of the year! So I am always looking for good recipes to use with all that pureed pumpkin sitting in my pantry. Here's a good one, really yummy with a good thick piece of warm bread.
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Directions:
1. Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours.
Makes 1-1/2 cups
Pumpkin Spread
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Directions:
1. Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours.
Makes 1-1/2 cups
25 Days of Christmas Recipes - Oreo Truffles
We're back with the 25 Days of Christmas Recipes! Holy cow, I can't believe a year has gone by! We're starting out our 25 days with one of my favorite cookies - Oreos! Simply put, I cannot eat just one. I love me some Oreos and milk. Mmmmmm. I've tried these before, and they are so yummy. If you don't like the challenge of making candy centers, this is a great alternative. Plus you get your Oreo fix!
Ingredients:
1 pkg. Oreo Cookies, finely crushed, divided
1 pkg. (8 oz.) cream cheese, softened
2 pkg. (8 squares each) semi-sweet baking chocolate, melted
Directions:
1. Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
2. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
3. Refrigerate for 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Now here's the fun part - I have tips for you this time!
How to Easily Dip Truffles: To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Special Extra: Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
Oreo Truffles
Ingredients:
1 pkg. Oreo Cookies, finely crushed, divided
1 pkg. (8 oz.) cream cheese, softened
2 pkg. (8 squares each) semi-sweet baking chocolate, melted
Directions:
1. Mix 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
2. Dip balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.
3. Refrigerate for 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Now here's the fun part - I have tips for you this time!
How to Easily Dip Truffles: To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.
Special Extra: Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.
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