Wednesday, December 17, 2008
These scarves are adorable. And warm alpaca would make a great scarf, right. You can win one if you go to Alpace Farm Girl. But you have to hurry it ends today!!! So go quick. Hurry.
Monday, December 15, 2008
So I made the cream cheese truffles, a little messy, not bad, very good, so very worth the mess.
I dipped pretzel rods in the remaining melted chocolate and the girls decorated them with sprinkles. Fun was had by all, and they got to eat the sprinkles left in their bowls at 9 am, unheard of in this house until yesterday. hehe
Then I made Butter Brickle, thanks to Tree from Granola Chicks. She posted the recipe and I knew I had to try it. It is an interesting combination, but a very tasty treat.
1 c. real butter
1 c. brown sugar, packed
1 c. milk chocolate chips
1 c. chopped nuts
Spray 10"x15" cookie sheet (with sides) with Pam and line with saltines. Combine butter and brown sugar in saucepan and boil hard 3 minutes.
Pour over saltines and bake in 400 degree oven for 5 minutes only. Sprinkle chocolate chips on top to melt then spread. Sprinkle on nuts and press into chocolate. Cool to warm and cut into bars. Cool completely.
**I sprinkled these with chopped pecans and coconut, heavenly!!
Make them, enjoy them, try to share them. They are easy and wonderful! My favorite combination.
Saturday, December 13, 2008
MELT 8 chocolate squares (or 8 oz of chips = 1 1/3 c). Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
SHAPE into 36 balls.* use a melon baller. Place on waxed paper-covered baking sheet.** I suggest chilling again for easier handling.
MELT remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hour. **Try stabbing them w/ a toothpick to dip in the chocolate then gently slide them off and cover the hole.
So far I just have the filling made and chilling, but it is very tasty, should make great christmas gifts.
**Edited to Add, I finished these yesterday and they are fabulous. You can taste a hint of the cream cheese so they kind of taste like a very mild cheese cake. Very creamy, very rich, very delicious. So simple. Make some! :-D
Wednesday, December 10, 2008
- 4 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 cup butter, softened
- 1/2 cup honey
- 1/3 cup packed brown sugar
- 1 cup miniature semisweet chocolate chips, or raisins, nuts, dried cranberries etc
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan.
- In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
- Firmly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.
Another tip from allrecipes was to push everything down again lightly after taking it from the oven, I did this and everything seems to be holding together well. Do this, it really helps!
This cookie comes from FAMILYFUN contributor Emily Todd. She uses a pastry or plastic bag to squeeze the soft dough into batons. Once baked, the cookies are dipped in melted chocolate and rolled in sprinkles.
Preheat the oven to 350 degrees. Lightly grease a baking sheet. In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the egg and yolk, one at a time. Stir in the vanilla extract.
In a medium bowl, stir together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture until combined. Spoon the dough into a pastry bag fitted with a large rosette or star tip or into a zip-top bag with a 1-inch opening snipped off one corner.
Squeeze the dough into 2-inch logs on the cookie sheet. Bake for 12 minutes, or until just lightly browned. Cool for a few minutes, then transfer to racks to cool completely.
Meanwhile, prepare the chocolate dip. Melt the chocolate and 2 tablespoons of butter in the top of the double boiler (the water should be hot but not boiling) or in the microwave on high, stirring every 20 seconds until smooth. Stir in the milk and remove from the heat.
Dip both ends of the cookies in the chocolate, then immediately into sprinkles and let cool. Makes about 6 dozen batons.
More Christmas Cookies