26 Yummy Cookies and Bars for the Holidays!

It's time to start baking for the holidays! I enjoy baking pies, breads and other delicious treats in the fall, but in the winter it's all about cookies and bars! This year, we'll be testing a few new recipes and making our the traditional sugar and chocolate chip cookies. We'll also be making our house favorite, buckeyes! They aren't cookies or bars, but they are oh so yummy!

When the kids were younger, they weren't big fans of gingerbread. It was a bit too 'spicy' for them. I'm hoping that this year, their tastes will have change enough to enjoy these delicious and beautiful gingerbread cut out cookies!

For Dan, I think he may enjoy the Italian Christmas cookies. They look so light and sweet!

I love sugar cookies. A lot. I can't pass them up and I'm so disappointed when they aren't yummy. I have a difficult time getting them as sweet and soft as I want. So I'm going to try this recipe for Buttery Cut-Out Sugar Cookies W/ Icing That Hardens. The kids will enjoy making these as they love anything they get to shape. We have around 200 cookie cutters and this turns into an all afternoon project. So much fun!

I'm deciding whether or not I want to make the Caramel Cookie Cheesecake Bars and take them to the family Christmas party. They look so good, but I'm not sure I really want to share them. Though, it is always fun having bringing the dessert that disappears the quickest, isn't it?

Which recipe below would you take to a family get-together? Maybe I'll make and take what you suggest!

Check out Cookies and Bars for the Holidays
by Tiffany Noth at Foodie.com

*This post is sponsored by Foodie. All opinions are my own.

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White Chocolate Blondie!

I have a sweet tooth - and love finding new sweet treats! I do my best to avoid devouring Applebee's Blondie when we are there - but I just found a copycat recipe and will not be able to resist creating it at home!

Tonight's dessert? I think so!

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Holiday Baking!

I love everything about this time of the year. I love the lights, parties, gift exchanges, anticipation, stories and most of all - I enjoy the food! It seems as if everyone I know has a special dish that they create during this special season.

My holiday baking list is seemingly a mile long. It never appears that way when Savannah and I set out to complete our baking. However, by the fifth batch of cookies, we're ready to sit on the couch and enjoy a few cookies, buckeyes and chocolate cherry bars.

Though we have a lot treats to choose from - we seem to favor chocolate chips cookies. Savannah and I make several batches of them and change the recipe a bit for each. Some are made with white chocolate chips and others are a combination of peanut butter chips with chocolate chips. The kids love to make one large, gingerbread man, chocolate chip cookie! I love it. It reminds me of the large chocolate chip cookies my college roommate and I would get at the mall.

Chocolate Chips Cookies:

Ingredients

:: 3/4 cup granulated sugar

:: 3/4 cup packed brown sugar

:: 1 cup softened butter (Use butter not margarine! Your cookies will bake much better.)

:: 1 teaspoon vanilla extract

:: 1 teaspoon almond extract (I began adding this a few years ago - love it!)

:: 1 egg

:: 2 1/4 cups all-purpose flour

:: 1 teaspoon baking soda

:: 1/2 teaspoon salt

:: 1 cup coarsely chopped nuts

:: 1 package of chips - your choice! (I switch between using semisweet, milk chocolate, white chocolate, peanut butter chips and your choice of nuts. For the white chocolate chip cookies - I do not add cocoa powder to the dough.)

Mix and Bake!

:: Preheat oven to 375ºF

:: Combine white sugar, brown sugar, softened butter, vanilla and egg.

:: Stir in flour, baking soda and salt.

:: Fold in chips and nuts.

:: Place parchment paper on cookie sheet.

:: Drop dough onto cookie sheet. I use a tablespoon to measure each cookie and round them off.

:: Bake cookies 8 to 10 minutes. I bake for 9 minutes.











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Happy Thanksgiving - Apple Pie

Every Fall, I love to browse blogs and recipe sites for new holiday dishes. Each year, Savannah and I try a new cookie, cake, bread or the latest dessert fad to throw into our holiday baking. This year, even though we hadn't enjoyed Oreo Truffles - we decided to try making them ourselves. They were so fun and easy to create!

Having managed to drop my food processor down the basement stairs - we were left to crush the Oreos by hand. After the crushed Oreos were mixed with cream cheese, rolled into balls and dipped in chocolate. We finally had our new dessert for Holiday Baking 2013. However, we still didn't enjoy them very much.

Except for Joey. He very much loves sweet, chocolate anything. He's already requesting more. We'll see about that.
The rest of us will stick to the peanut-buttery goodness of Buckeyes.

Out of all the treats, cookies and pies - my mother-in-law's apple pie remains my favorite. As hard as I try, I can never make it as perfect as she does. Every year, I try. Though I just can't get the topping quite right. Everything she makes is always wonderful - but I very much look forward to having her apple pie on Thanksgiving.

Apple Pie

Pie Crust:

2 1/4 cups flour
3/4 tsp salt
3 tbsp milk
3 tbsp sugar
3/4 cup oil

Mix in pie plate with fork until crumbly, Press into shape. Prick bottom.

Apple Pie Filling:

7 cups of pared, peeled, and sliced Granny Smith apples
1 1/4 cups sugar
3 tbsp flour
1 tsp cinnamon
1 tbsp lemon juice
2 tbsp butter or margarine

Combine all ingredients except butter and mix. Pour into pastry-lined pie pan. Dot with butter. Put topping on top and bake at 425 for about 45 min. Don't let the topping get too brown.

Streusel Topping

1 cup flour
1/2 cup firmly packed brown sugar
1/2 tsp cinnamon
1/2 cup butter or margarine

In mixing bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over fruit filling.








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The Best Homemade Brownies

I love feeding my family.  I especially love giving them yummy desserts!  These delicious homemade brownies are one of our favorites.  If you love rich, moist, thick, chocolatey brownies that must be washed down with a glass of milk - these are it!

What You'll Need!

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 1/4 cups of white granulated sugar
• 1 1/4 cups of cocoa powder
• 1 teaspoon baking powder
• 1 package of semi-sweet chocolate chips {I buy Kroger brand - I like that they are not so small}
• 4 eggs {I use 4 large eggs}
• 2 sticks of butter {margarine is okay - butter is better}
• 1 1/2 tablespoons vanilla extract

Let's Get Baking!

1. Melt butter over medium heat in a sauce pan
2. Just before butter is completely melted - add sugar.  Stir until butter is completely melted and sugar is mixed evenly into the melted butter.
3. Transfer melted butter and sugar mixture into bowl.  I use my KitchenAid Mixer
   
4. In same bowl, mix together butter/sugar mixture, salt, baking powder, vanilla extract, eggs, cocoa powder and flower.  {I allow the mixer to run for a couple minutes - mixture will be thick}
5. When all above ingredients are mixed thoroughly - stir in chocolate chips.
6. IMMEDIATELY pour into greased 13x9 baking pan.  {The longer you wait - the thicker and harder to transfer the mixture}
7. Bake at 350 for 23 minutes.  Your oven may require a few more minutes.  {I know that is an odd number - but it will continue to cook in the pan for a minute or two once it is removed from the oven.  Overdone brownies are just not yummy!}

Additional {Optional} Ingredients

• Melt chocolate and shortening together - drizzle over top of brownies
• Add chopped nuts
• Sprinkle powdered sugar over top of brownies

These are delicious on their own or served with a side of vanilla ice cream.

I prefer to serve immediately.  I think they are best when they are warm.  So I make them within a few hours of when I intend to serve.  Make sure to keep them in a sealed container so they do not harden.

Enjoy!  Let me know how they turn out for you.

My Favorite Brownie Pans

• Entemann's Brownie Maker Set.
• Wilton 12-Cavity Nonstick Square Brownie Bar Pan
• Wilton Excelle Elite Heart Shaped Pan

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White Chocolate and Macadamia Nut Cookies

White Chocolate and Macadamia Nut Cookies

Ingredients:

•1 cup 2 Sticks Softened Butter
•3/4 cups Granulated Sugar
•3/4 cups Packed Brown Sugar
•2 whole Eggs
•1 teaspoon Vanilla Extract
•2-½ cups All-purpose Flour
•1 teaspoon Baking Soda
•1 teaspoon Salt
•1 cup White Chocolate Chips
•1 cup Chopped Macadamia Nuts

Directions:

{1} Preheat oven to 375 F
{2} Chop nuts
{3} Cream butter and sugars
{4} Mix in eggs and vanilla, followed by dry ingredients
{5} Stir in your nuts and chocolate
{6} Drop rounded tablespoons onto an ungreased baking sheet
{7} Bake for 8-10 minutes or until they start to brown




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Snickerdoodle Cookie Recipe

Snickerdoodle Cookies

Ingredients:

•1 cup Shortening
•1-½ cup Sugar
•2 whole Eggs
•2-¾ cups Flour
•2 teaspoons Cream Of Tartar
•1 teaspoon Soda
•1/2 teaspoon Salt

Cinnamon/Sugar Mixture:

•2 Tablespoons Sugar
•2 teaspoons Cinnamon

Directions:

{1} Mix shortening, sugar and eggs.

{2} Sift flour, cream of tartar, baking soda, and salt.

{3} Add to egg mixture and stir well.

{4} Once it is mixed, chill in the fridge for about 30 minutes.

{5} Roll into a ball about the size of a walnut.

{6} Roll the ball in a cinnamon sugar mixture of 2 tablespoons sugar and 2 teaspoons cinnamon.

{7} Place on an ungreased baking sheet.

{8} Bake at 400 degrees for 8-10 minutes or until lightly brown.



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Best Blueberry Muffin

This is by far the best recipe for Blueberry Muffins I have ever tried! Delicious!

Not certain where Dan found this recipe, but it has my mouth watering every time I even think about these muffins.

Best Blueberry Muffins

If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.

Makes 12 muffins

Lemon-Sugar Topping
1/3 cup sugar (2 1/3 ounces)
1 1/2 teaspoons finely grated zest from 1 lemon



Muffins

2 cups fresh blueberries (about 10 ounces), picked over
1 1/8 cups sugar (8 ounces) plus 1 teaspoon
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk (see note)
1 1/2 teaspoons vanilla extract


{1} FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside.

{2} FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

{3} Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

{4} Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of the cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.

{5} Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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