Italian Wedding Cookies

This was another recipe from the 12 Days of Christmas Cookies.  I've found so many fabulous recipes from so many sweet bloggers.  This one came from Bites and Bliss. They seemed easy to make (mom made these) and they were delicious.  We did forget to use the parchment paper on the second batch, which was no buena.  Those ended up burnt and in the trash.  Other than that, I hope you enjoy these traditional cookies as much as I did! 

 Italian Wedding Cookies (aka: Snowballs or Russian Tea Cakes)

• 1 cup butter
• 1/2 cup confectioner’s sugar (plus more for coating)
• 1 tsp vanilla
• 1/4 tsp salt
• 2.25 cup flour
• 3/4 cup finely chopped pecans

Preheat oven to 400°.  Cream butter, sugar, and vanilla.  Add the flour and salt and mix well.  Fold in the chopped pecans until well incorporated.  Roll into balls and place on parchment-lined baking sheet.  Bake 8-10 minutes just until set (not browned!) and roll in extra confectioner’s sugar.  Allow to cool on wire rack.

They were the perfect center for the plates of cookies I made for D's team at work. 

Gingersnap Cookies

I made these cookies along with a few others with my mom yesterday.  They were by far my favorite out all we made.  I found this recipe on a cookie blog hop, over at Two Peas and their Pod.  You must make these, they will become a Christmas tradition in your house. 

Soft Gingersnap Cookies with White Chocolate Chips

Ingredients:

1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks (I used white chocolate chips)

1 cup granulated sugar-for coating cookie dough balls

Directions:

1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Makes about 50 cookies

Candy Trains

I make these every year with my students.  They are always a great hit and yet, so simple to make.  I usually pair it with hot chocolate and The Polar Express movie.

You'll Need:
1 roll of lifesavers
1 pack of gum
1 Hershey's kiss
1 caramel square
4 mint candies


Directions:
Hot glue the roll of lifesavers onto the gum (on top).
Glue the kiss on the "front" of the train and the caramel on the back.
Finish it off with the mint candies as wheels.
That's it!

Here's another variation I've also tried:

The bottom piece is gum, mints as wheels, a Starburst as the front and a chocolate candy directly behind the Starburst. 

Ribbon Tree

Ribbons seem to be quite the hype lately in the DIY world.  I've seen ribbon wreaths, ornaments, frames, etc.  A friend of mine brought me a Michael's booklet with an adorable ribbon tree inside.  She said it was right up my alley... she knows me pretty well!  I couldn't wait to get started on this project. There wasn't directions on the booklet, so after one failed attempt- I think I got it right.  

Materials: 

Styrofoam cone (mine was the smallest size that came in a pack of 2 from Michaels)

2 spools of gross-grain ribbon (I used red and green)

Hot glue

Scissors

Additional festive ribbon for bow

Directions: 

1. Cut 4 inch strips of red and green ribbon (I cut the whole spool)

2. Fold ribbon in half. Then move the top piece down a bit, so you can see both ends.  Put hot glue on the top of the ribbon, make sure to get glue on both ends.  

3. Starting from the bottom, hot glue the ribbon to the cone. When you glue your second piece, overlap the ribbon just a bit.  This will prevent the white part of the cone from showing.  You can make a pattern with your ribbon, I chose to alternate the red and green. 

4.  Cover entire cone with ribbon.  

5. Finish it off with a festive bow.  

Happy Crafting!  

This was my first attempt.  I glued the ribbon to a piece of ribbon and wrapped it around the cone.  The ribbon spread when I wrapped it and showed the white cone.  Lesson learned.

Oreo Pops

At first, I wasn't going to post this recipe.  To be honest, I haven't even tried one yet, but my husband is addicted.  Therefore, that means its good enough to share with all of you!

Ingredients:
1 package of oreo cookies (minus the 4 I ate)
1 package of cream cheese (8 oz)
1 package of white chocolate coating (almond bark works great)

Directions:
1. Crush Oreos (I used a food processor)
2.  Mix cream cheese and crushed Oreos (make sure cream cheese is softened, you can continue to use processor if you put cream cheese in a little at a time)
3.  Shape into 1 inch balls.
4.  Place in the refrigerator for 30 minutes to an hour
5.  Place sticks (found at Michales) into the top of the balls and then dip into white chocolate coating.
6.  Decorate and place on wax paper to set.  I placed mine back in the refrigerator and kept them there until I was ready to serve.

ENJOY!

Christmas Ornaments...3 ways

I bought a bunch of clear glass ball ornaments this year (on sale) knowing there was something crafty I could do with them.  I wanted to personalize each of them and put attach them to a bag of cookies or a gift.  I did a lot of playing around and found 3 "designs" I will make again.  I personalized each of them using my Sizzlix to cut small vinyl letters.

1.  Ornaments filled with ribbon

2.  Ornaments filled with curling ribbon *My favorite*

4.  Ornaments filled with red & green ball garland (2$ at Target)

**I apologize about the quality of the pictures, I need to work on my photog skills!

Chocolate Pretzel Bites

This recipe is one of the easiest to make and most loved holiday creations.  The combinations are endless and they'll be gone before you know it.  You can use any kind of Hershey Kiss or M&M to create different combinations.

Ingredients: 
1 bag of Hershey kisses (milk chocolate)
1 bag of mint M&M's
1 bag of mini round pretzels

Directions: 
*Preheat oven to 200
*Lay pretzels on cookie sheet (ungreased)
*Place Hershey kiss on top of each pretzel
*Bake for about 5 minutes or until kisses are soft but before they start melting (they'll have a shiny look)
*Top immediately with the M&M's.
*Place in the refrigerator for a few minutes to harden.

ENJOY!

Winter Wonderland Cookies

 
Welcome to my first ever recipe creation!  After many trials without luck, I believe I've finally created a scrumptious cookie recipe, just in time for the holidays.  If you try these, please let me know what you think!

Ingredients:
3/4 cup brown sugar (I used dark)
1 cup white sugar
3/4 cup shortening 
2 lg. eggs
1 tsp vanilla 
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp salt
1 1/2 cups quick cooking oats 
1 cup white chocolate chips
1/2 cup dried cranberries



Directions: 
1. Mix shortening and sugars together.
2. Add eggs- one at a time, then add the vanilla.  
3. Sift together flour, baking soda and salt.  
4. Add flour mixture to sugar mixture a little at a time.  Mix until blended. 
5. Stir in oats.  Then, stir in white chocolate chips and cranberries.  
6. Chill in the refrigerator for 30 minutes.  
7. Roll 1 -1 1/2 inch balls and place on an ungreased cookie sheet.  (Dough can be crumbly, make sure to pack into a ball, using a cookie scoop will help)
8. Bake at 350 degrees for 8-10 minutes or until edges are brown.  

Yields: 48 cookies

Enjoy!

Holiday Surprise Sugar Cookies

This semi-homemade recipe is sure to please!  I am not a fan of cookie cutter cookies because of the amount of time they take, but this recipe was worth it.  Of course, my cookies didn't come out as pretty as the ones on the Betty Crocker website, but they sure were tasty! Enjoy!
Ingredients: 

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3	cup butter or margarine, softened
1	egg
2	tablespoons Gold Medal® all-purpose flour
	Red and green food colors
16	thin rectangular crème de menthe candies, cut into thirds
	Assorted Betty Crocker® colored sprinkles, sugars, decors and decorating gels

Directions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
2. On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
3. On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
4. Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.

Nutella Peanut Butter Cookies

This year I feel like I've looked high and low for simple and easy Christmas cookie recipes.  I came across this one while blog hopping and thought it looked easy enough, plus I had the ingredients already.  Overall, I would give these cookies a 6.  I wasn't head over heels in love, but they were good.  Mine came out a little flat, and next time I may drizzle some chocolate or Nutella over the top.  Enjoy!

Soft Nutella Peanut Butter Cookies

Ingredients:
1/2 cup butter flavored shortening 
1/2 cup creamy peanut butter
1/4 cup Nutella
1 1/4 cups firmly packed light brown sugar
3 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda


Directions: 

Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies.

Combine shortening, Nutella, peanut butter, brown sugar, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. Add egg. Beat just until blended.

Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.

Drop by heaping teaspoonfuls (using a cookie scoop works great) 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

M&M Chocolate Chip Cookies

M&M'S® CHOCOLATE CHIP COOKIES

1 c. shortening 1 c. brown sugar 1/2 c. sugar 2 eggs 2 tsp. vanilla 2 1/4 c. flour 1 tsp. baking soda 1 tsp. salt 1 1/2 c. plain M&M'S® 1/4 c. chocolate chips Combine shortening, sugars and vanilla. Sift flour, soda and salt. Add to creamed mixture. Mix well. Stir in M&M'S® and chocolate chips. Drop by teaspoon on cookie sheet. Bake at 375 degrees for 10 to 12 minutes. Use silver cookie pan. **Recipe from Cooks.com

Million Dollar Caramel Cookies

My Mister absolutely loved these cookies.  He said they were his favorite thus far...and I've been baking every day.  These will definitely become an annual Christmas cookie in the Herring house! Happy Baking!


Million Dollar Caramel Cookies

• 1 cup butter, softened
• 1 cup white sugar, plus 1 Tbs
• 1 cup packed light-brown sugar
• 2 eggs
• 2 tsp vanilla
• 2 1⁄2 cups flour, plus 1⁄4 cup
• 3⁄4 cup cocoa
• 1 tsp baking soda
• 2 Heath candy bars
• 1 bag Rolo chewy caramels

1. Preheat oven to 375°F. In a medium bowl, beat butter and sugars until fluffy, then add eggs and vanilla and beat well.

2. In a separate bowl, mix 2 1⁄2 cups flour, cocoa, and baking soda. Add flour mixture to sugar mixture a little bit at a time and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in fridge for about 30 minutes.

3. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 Tbs sugar.

4. Once dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet.

5. Bake for 7 to 10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack or the counter to finish cooling. Store in a covered container.

Mint Chocolate Crinkles

This recipe was found in the new Better Homes and Gardens Christmas Cookie magazine.  Enjoy!

Mint-Chocolate Crinkles

Ingredients:
2 cups creme de menthe baking pieces (I used mint and dark chocolate chips)
3 tbs shortening
1 cup packed brown sugar
1 egg
1/4 cup light corn syrup
1 tbs. water
2 tsp vanilla
1 3/4 cup all purpose flour
2/3 cup powered sugar
1/3 cup unsweetened cocoa
2 tsp baking powder
1/4 tsp salt


Directions:
1. Preheat oven to 350.  Line a cookie sheet with parchment paper, set aside.
2. In a small saucepan, combine 1 cup of the creme de menthe pieces and the shortening.
Cook and stir over low heat until melted.  Cool for 5 minutes. Transfer mixture to a large bowl.  Stir in brown sugar, egg, corn syrup, the water and vanilla.
3.  In a medium bowl, combine the flour, powered sugar, cocoa powder, baking powder and salt.  Stir flour mixture into the egg mixture.  Stir in the remaining cup of of creme de menthe pieces.  Drop dough by rounded teaspoon 2 inches apart on the prepared cookie sheet.

4.  Bake in preheated oven about 8 minutes or until
cookies are set and tops are dry. Cook on the cookie sheet for 5 minutes then transfer to a wire rack.  Makes about 42 cookies.

Snickerdoodles

You have got to try these cookies! These cookies are one of the best I've ever made.  Mine came out a little hard, but that's they way I prefer them.  Simply delicious! I found the recipe during a blog challenge here.


Snickerdoodles

Ingredients:

1 1/2	cups sugar
1/2	cup butter or margarine, softened
1/2	cup shortening
2	eggs
2 3/4	cups Gold Medal® all-purpose or unbleached flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1/4	cup sugar
2	teaspoons ground cinnamon

Directions:

1. Heat oven to 400ºF.

2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack

Candy Cane Blossoms

Candy Cane Blossoms

Ingredients
* Hershey's Kisses
* 1/2 cup butter, softened
* 1 cup sugar
* 1 egg
* 1 1/2 tsp. vanilla
* 2 cups flour
* 1/4 tsp. baking soda
* 1/4 tsp. salt
* 2 Tbls. milk
* red or green sugar crystals

Directions
* Heat over to 350 degrees.
* Remove wrappers from candies (get a little helper for this). =o)
* Beat butter, sugar, egg and vanilla in large bowl until well blended.
* Stir together flour, baking soda, salt and add alternately with milk to the butter and sugar mixture.
* Shape dough into 1 inch balls.
* Roll in red or green sugar crystals.* Place on ungreased cookie sheet and bake for 8 - 10 minutes or until edges are slightly browned.* Remove from oven and let cool about 2 minutes.* Press a candy piece into the center of each cookie and allow to cool completely. (Kisses will harden back up after 
they have cooled off.)

Ornament Wreath

I'm sure you've seen these in every store that carries holiday decor.  I noticed that a lot of crafters were making these and they were coming out so cute.  So, I decided to try one myself. I did some blog stalking and the most popular tutorial seemed to be this one.   I bought all of my ornaments from Target (2 for $5).  I'm sure I could have found them at dollar tree, but I was already at Target.  I used a wire hanger from a shirt hubs had dry cleaned.  And, it's really as simple as it looks.  Hot glue the tops on the ornaments and string them on the wire.  I alternated between large and small ornaments.  I ended up using two tubs of small ornaments and 4 cylinders of large ornaments.  I finished it off with a hand made bow.  Happy Crafting!

Ho Ho Ho-Santa Hats

A mom of one of my former students sent a this link.  She said she thought of me when she saw it and she hit the nail right on the head.  This is my kind of crafty creation!  I went out and bought all the supplies and two days later....I got to work.  Now, this wasn't as easy as I thought it would be.  And...mine definitely didn't come out as perfect as Thrifty Chic's.  Nonetheless, it was a fun craft and it looks pretty darn cute on top of our bar".

 

I have enough left over materials, so it looks like someone is going to get this as a gift.  Any guesses on who?  

 *Notice how all of the pictures are from a certain angle?  Yes?  Well, there is a very good reason for that.  I'd recommend lining up the diamonds before gluing!  

Happy Crafting!

Chocolate Ganache Cake

I came across this recipe on one of my favorite recipe blogs Keeping Up with the Jonses . I made it for dessert on Thanksgiving. It went perfectly with our pumpkin pie and ice cream cake. I made the cake at my parents house, since mom didn't have round pans I used a bundt pan. It still worked very well. I'm a huge chocolate lover and I couldn't only get through a small slice of this cake. Chocolate overload! Next time, I would use half of the Heath bar crumbs in the middle layer of icing. Overall, a delicious dessert! Enjoy.

Chocolate Ganache Cake

Ingredients:
1 box Betty Crocker SuperMoist chocolate fudge cake mix
water, vegetable oil and eggs called for on box
1 container Rich & Creamy chocolate frosting
1/3 cup whipping cream
1/2 cup semi-sweet chocolate chips
2 bars (1/4 oz each) Heath bar, roughly chopped (*or if you store sells it, a half of a bag of Heath Bar crumbles)

Instructions:

Bake and cool cake according to box directions (make 2 layers, in 8 or 9 inch pans)

Place one layer, rounded side down on serving platter. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost top and side of cake with remaining frosting.

In 1 qt saucepan, heat whipping cream over medium-high heat until hot (do not boil). Remove from heat and stir in chocolate chips until melted and smooth. Let this cool until it thickens. You'll know this is ready when it mounds slightly when dropped from a spoon (and isn't runny). Pour over top of cake and let it run down sides. Top with Heath Bar.


Refrigerate about 1 hour until chocolate is set before serving. Store covered in the refrigerator.