Monday, December 22, 2008

Gingerbread House Fun!

If you love to torture yourself, you'll love this! :) The roof was the hardest, I recommend to reinforce underneath it with whatever cookie material you are using! When Placing the cookies together you want to have the frosting on every edge so it stays together, the frosting is what makes it work! It is a Royal Icing and drys quickly and really hard! This is what you need to make it...

A good size round frosting tip and accessories to make it work!

3 Tbsp Meringue Powder (I found at Michael's in the cake/baking aisle)
4 cups Powdered Sugar
6 Tbsp Water

If using a stand mixer(you are lucky!) mix it for 7-10 minutes at a low speed and if you only have a hand mixer like me, you'll need to mix for 10-12 minutes at a higher speed! You want it to be creating good size peaks by the end and it should get bigger. I doubled the recipe for the size house I made, see pictures above.

I went easy with Graham crackers - about 3 boxes for that size house. And get a good amount of candy to decorate how you would like, just glue on with the frosting! Use any extra frosting to cover up any mistakes and to make look extra snowy around the edges!

Chewy Peppermint Kiss Cookies

Really chewy pepermint cookies, this is a variation of the cake mix cookies. This is what you need to make...

1 package White Cake Mix
1/3 cup oil
2 eggs
1 tsp peppermint extract
1 cup crushed peppermint candy cane
Peppermint Hershey Kisses unwrapped - about 30

Mix together all ingredients except the Hershey kisses, scoop into 1 1/2 inch balls onto a cookie sheet(make sure you spray before, these get stuck even with the spray!) at least 1 1/2 inches apart - they flatten out! Bake at 350 for 10 minutes or until slightly golden brown around the edges! Transfer to wax paper as soon as they are out of the oven and add the hershey kiss in the middle!

Sunday, December 21, 2008

Mint Thins

Compliments of the Kraft Food and Family these!

Prep Time:
20 min
Total Time:
20 min
3 doz. or 12 servings, three coated crackers each

What You Need
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 peppermint candy cane (6 inch), crushed

Make It
MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.

DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.
Kraft Kitchens Tips

Chocolate-Peanut Butter Cookies
Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.

Neiman Marcus Bars

This is a standard around our house when it comes to Christmas baking...they are rich, but GOOD!!!

1 box yellow cake mix
1/2 c. melted butter (1 stick)
3 eggs
1 (8 oz.) cream cheese, softened
1 (1 lb.) box powdered sugar
1/2 c. flake coconut
1/2 c. chopped pecans (I usually use walnuts)
Beat 1 egg and butter. Add cake mix. Pat into 9 x 13 inch pan. Mix cream cheese, 2 eggs and powdered sugar. Add coconut and pecans. Spread over cake. Bake in preheated oven at 325 degrees for 45 minutes. Cut when cool.

Friday, December 5, 2008

Easy Cream Cheese Cookies

2 stick butter

3 oz. cream cheese

1 egg yolk

1 cup sugar

1 tsp vanilla

2 and ½ cups flour

Chocolate, butterscotch or white chocolate chips

Cream together butter and cream cheese. Add egg yolk, sugar, and vanilla. Mix in flour. VERY IMPORTANT-MUST CHILL ONE HOUR. Form into small balls about 1 inch. Press a few chocolate chips into the ball. Bake at 350 degrees for 10-12 minutes. Do not over bake (bottom should be tan not brown). This dough freezes well.

Monday, December 1, 2008

Chocolate Covered Peanut Butter Cracker Cookies

Ritz Crackers

Peanut Butter

Almond Bark, Milk Chocolate, or round chocolate melts

Colored Candy Sprinkles

1. Spread peanut butter between two crackers to make "sandwiches".

2. Melt chocolate in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.

3. Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.

4. Place coated crackers on wax paper and add sprinkles. Allow coating to completely set, placing in refrigerator for 15 minutes.

Recipe Assignment:

Treasured Thanksgiving Recipes