Monday, December 15, 2014

Let's Play Catch Up - Holiday Edition

Good evening bloggers and foodies! These past few days have been SUPER busy. I went to my In-Law's with my son, and my Mother-In-Love and I baked ALL weekend. I kid you not. We made 3 different types of cookies, and each cookie made 5 or 6 dozen cookies. We are hardcore cookie bakers! My MIL doesn't play when it comes to holiday season baking. She is an inspiration, truly!

Now that I'm back, we have 3 day, plus today to play catch up on. So, I'm going to cut to the chase. Are we ready?

☃On the thirteenth, fourteenth, fifteenth, and sixteenth day of Christmas recipes, your hostess gave to you☃

Holly Wreath Cookies

You will need:

  • 1 cup softened butter                               
  • 3 ounces cream cheese                                
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 cup sifted flour
  • Green sprinkles
  • Cinnamon red candies

  1. Cream butter and cream cheese in a bowl until well mixed, add in the sugar and vanilla.  
  2. Mix well.  
  3. Slowly add in the sifted flour.  
  4. Fill your cookie press up half way (a star tip and pastry bag would work fine as well) and make small circles on a cookie sheet.  Sprinkle with green sprinkles and lightly press 2 Cinnamon candies on the cookie. 
  5. Bake at 375 degrees for 8 to 10 minutes.
  6. Enjoy!


Candy Cane Brownie Lollipops
Yields 24 Servings

You will need:

  • 1 package fudge brownie mix (plus ingredients to make brownies)
  • 24 candy canes
  • 10 ounces chocolate-flavored almond bark
  • Additional decorations of your choosing

  1. Line sheet pan with a piece of parchment paper. 
  2. Lightly spray with nonstick cooking spray and set aside. 
  3. Prepare brownie mix according to package directions. 
  4. Pour batter into pan. 
  5. Bake 30 minutes, or until wooden pick inserted in center comes out with moist crumbs attached. 
  6. Remove from oven to cooling rack, and cool for 20 minutes or until slightly warm.
  7. Meanwhile, cut straight ends of candy canes off to form 4½-inch sticks. 
  8. Place candy cane tops into resealable plastic bag, and crush into small pieces; set aside.
  9. Roll brownie into 24 smooth balls. You can use a coffee scoop or something like that to make them the same size.  
  10. Then, insert candy cane sticks into centers of balls, mounding brownie around each stick.
  11. Place almond bark into small bowl. 
  12. Microwave according to package directions until smooth.  
  13. Spoon melted bark evenly over each ball, turning to coat completely. 
  14. Allow excess bark to drip off. 
  15. Dip into reserved crushed candy canes or jimmies, and stand upright on a piece of parchment paper. 
  16. Repeat with remaining almond bark, lollipops and crushed candy. 
  17. Let stand until set.
  18. Enjoy!


Christmas Cherry Thumbprint Cookies
Yields 36 Servings

You will need:

  • 2 sticks Butter, Softened
  • 1/2 cup Sugar
  • 2 whole Egg Yolks, Stirred
  • 1 teaspoon Vanilla Extract
  • Zest Of 1 Lemon
  • Zest Of 1 Orange
  • Juice Of 1 Lemon
  • 2 cups All-purpose Flour, Sifted Twice
  • Candied Green And Red Cherries

  1. Cream butter and sugar until fluffy.
  2. Add egg yolks, vanilla, orange peel, lemon peel, and lemon juice, and mix until combined. 
  3. Use rubber spatula to scrape bowl, then mix again.
  4. Add sifted flour and mix until combined. Place dough in a Ziploc bag and refrigerate for at least one hour, or until firm.
  5. When ready to make the cookies, preheat oven to 300 degrees. 
  6. Cut candied cherries in half.
  7. Roll dough into small balls and set on a cookie sheet lined with parchment paper or a baking mat. 
  8. Gently press the cherry halves, cut side down, into each ball.
  9. Bake for 20 minutes, removing from oven before they start to brown. 
  10. Cool on a wire rack.
  11. Enjoy!


Sugar Cookie Bars

You will need:

For the Cookies:
  • 1 Cup Unsalted Butter, at Room Temperature
  • 2 Cups Sugar
  • 4 Large Eggs
  • 2 Teaspoons Vanilla Extract
  • 5 Cups All Purpose Flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda

For the Frosting:
  • 1 Cup Unsalted Butter, at Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 1 Pinch Salt
  • 4 Cups Powdered Sugar
  • 5 Tablespoons Whole Milk

  1. Preheat oven to 375 degrees.
  2. Line a 13X18 inch baking sheet with aluminum foil, extending the ends a few inches beyond pan.
  3. Cream butter and sugar until fluffy. 
  4. Add eggs, one at a time, mixing after each egg. 
  5. Add vanilla and mix well.
  6. In a separate bowl combine flour, salt and baking soda and stir with a whisk to combine.
  7. Add to wet mixture and mix just until combined. 
  8. Spread on prepared  baking sheet. 
  9. Bake for 10 to 15 minutes, until a toothpick inserted in the center comes out clean. 
  10. Cool completely and frost.
  11. Meanwhile make the frosting. 
  12. With an electric mixer, beat butter  until smooth and creamy. 
  13. Add vanilla and salt. 
  14. Add powdered sugar in 1 to 2 cup increments until combined. 
  15. Add milk and mix until smooth and spreading consistency. 
  16. Spread over cooled cookie and top with sprinkles.
  17. Enjoy!


Okay y'all, I will be back tomorrow with a new recipe. We will finally be back on track with our 25 Days of Christmas Recipes. Stay tuned to see what we have in store!