Sugar Cookie Truffles

Well, Christmas is over, the house is again empty, and I have a bit of the blues.  This is usual for when all the kids scatter to their separate states(well, one out of the three states is ours, and they live 1/2 hour away, thank goodness), and I reflect on the expectations that I didn't bring to pass.  I wonder if I will ever be the organized, efficient hostess, mom, grandma that I envision in my dreams? Perhaps it's time to revamp the dream, prioritize, and let go of expectations altogether.  A bigger house would help too:) 
Yet, to be able to hug and kiss all of my children and grandchildren in the flesh was a treat.  It was nice to see all the little ones playing together too.  A highlight of the week was definitely ice-skating; though my post- surgery feet weren't ready for it, I had a fun time watching the others:) We also witnessed a stunning beach sunset the day after Christmas( I will have some photos soon), on a little family hike. On another positive note...

We found out that  there are going to be getting 3 new grandbabies in 2011, which is a happy expectation! I knew about my two expectant daughters, but my daughter-in-law was a surprise!  What a blessed year! That will make 8 munchkins! WOW!  I am definitely going to have to update my sidebar and change my header:)

I figured that making these truffles might help to lift me out of my post-holiday funk.  It was definitely a good starting point. Anything from Shelly's blog (cookies and cups) is a winner, that's for sure, and these truffles are no exception!  To begin with, I am a sugar cookie lover! Secondly,  I had all of the supplies on hand:  sugar cookies(plain, homemade) in the freezer, cream cheese in the fridge, white almond bark in the pantry and sprinkles in the cupboard. The light was green!  Besides being a dense, soft, little bite(or two) of sugar cookie(YUM!)each truffle resembles a mini winter snowball, the only snowballs we have around these parts!  Not only are these delicious, but they're so pretty!

Sugar Cookie Truffles

1 16 oz. package of sugar cookie dough

(I used plain, homemade sugar cookies I had on hand)

1.5 oz room temp cream cheese

4 oz white melting chocolate OR 1 cup white chips

1 T. shortening

sprinkles for garnish

Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned.

Cool cookies completely on wire rack before moving on to the next step.

Line baking sheet with wax paper or silicon baking mat. 

Crumble the cookies into the food processor.  Process until the cookies are a fine crumb.

Add the cream cheese and process until the mixture starts to hold together.

Don't worry it won't be too sticky.

Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour.

* or freeze for 10-15 minutes.

Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval. 

Dip each ball into white chocolate with a fork tapping off the excess.  Return to baking sheet to set.  Sprinkle with sprinkles while white chocolate is still wet.

Let set and enjoy!

This post is linked to Cheryl's (Tidy Mom) "Lovin it Fridays" and Alicia's "Tasty Tuesdays"!  Have a LOOK! This post is also linked to Kristen's NEW bloghop "Your Recipe, My Kitchen".  Be sure and read all about it!

Happy New Year!

Krisp Kringles and Rudolph

Well, I thought I was all done with goodies until I cruised around all of my favorite blogs and landed on Mag's "The Other Side of 50" where I  found the recipe for these delectable little beauties. (Besides great recipes, Mags always makes me laugh!) With a couple of minor changes I had everything needed to make them, so I did!  The recipe made about 5 dozen, plenty to go around.  I love the name of them too:) I'm going to package some of these in little boxes as stocking stuffers.

Krisp Kringles ( My modifications are in RED)

1/2 cup butter, softened
2 cups smooth peanut butter
1/2 tsp vanilla
1 cup chocolate graham cracker crumbs(I used my own gingerbread cookie crumbs:))
2 cups rice cereal (I used Special K)
3 cups powdered sugar
1 cup mini-chocolate chips
2 (12 ounce) packages of semi-sweet chocolate chips
1 TBSP food grade cocoa butter or 1 TBSP shortening

In large bowl, cream together the butter, peanut butter and vanilla.
Add the graham cracker crumbs, rice cereal, powdered sugar and mini-chocolate chips.
Combine all ingredients well, then roll into 1 inch balls. Place on wax paper and freeze for a half hour or so while you melt the remaining chocolate.

In double boiler, melt chocolate chips and cocoa butter or shortening. Stir until smooth. Dip balls into chocolate and place on wax paper to set chocolate. Let chocolate harden and store balls in airtight container at room temperature.

 Pretty simple, and DELICIOUS

 I also had some Nutter Butter cookies hanging around (I bought them for another recipe, but never made it).
Instead, I decided to make these cute reindeer that I know my grandchildren will love! (I saw them in a magazine advertisement for CANDIQUIK.) Aren't they cute? I just melted some almond bark, dipped in the cookies, added icing eyes(I already had them, but you could also use fresh icing to make the eyes), and placed a red m&m for the nose.  While the chocolate was almost firm, I added the broken pretzels. Voila!  Rudolph! Peanut butter and chocolate-Yum!

 MERRY CHRISTMAS!

Peppermint Lollipop Cupcakes

I can't believe that Christmas is in 4 days!  I am really excited to have all my children and grandchildren together under one roof!  Our house will be crowded, but brimming with love:) I think I have actually reached my Christmas baking limit.  I still have to make pies for Christmas day dessert, and whip up two of my mom's Christmas cookie recipes(candy cane and magic cookie bars) for the sake of tradition and my kid's wishes, but other than that, I am done:)

The cookies are all spread out on the table(many thawed from the freezer) and are being packaged up for gift giving.  Of course, I'm saving some of them to eat with my family, and to decorate with the grandchildren:)  As much as I wanted to make a gingerbread house,  I ended up picking  up a pre-baked,  FULLY ASSEMBLED house at Costco. What a relief!  It was nice to purchase one and let go of some of the overwhelming stress! I'm really looking forward to decorating it with my grandkids!

 

Now, to these cupcakes.  I was grocery shopping about a week ago and was looking through a magazine that I hadn't ever seen before, entitled "Yum Food & Fun for Kids".  I came upon a cupcake that spawned the idea for this one. Their icing was done with a wide tip, in a spiral and then red sugar was sprinkled into the crevasses making it  loosely look like a lollipop.  I didn't buy the magazine, but wanted to try my hand (unsteady though it is) at making my version of the lollipop cupcake. As you can see my spirals are not perfectly symmetrical, but I still think the cupcakes look pretty cute.

Half of the cupcakes were made with a white cake mix, and to it I added 1/2 teaspoon of peppermint extract and about  a dozen crushed peppermint starlight mints. For the other half of the cupcakes I used a  chocolate muffin recipe from the book "Chocolate Never Faileth" by Annette Lyon.  Besides the recipes,  I love this cookbook's graphics and the scalloped edges of the pages:)

For the icing I used cream cheese icing.  I meant to add peppermint extract to the red icing, but I forgot:(
 
Chocolate Muffins
2 eggs
1 cup milk
1 stick butter, melted and cooled
1 3/4 cups flour
1 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 375 degrees.  Line muffin pan with paper liners or coat with nonstick spray.  Beat eggs.  Add milk and then the melted, cooled butter. Add the remaining ingredients; mix well. Bake for 18-20 minutes or until done.  Makes 12-18 muffins.

Note on the lollipop sticks:

I used foil cupcake liners and had a difficult time cutting a slit into the side of each cupcake to insert the popsicle sticks.  I decided to freeze the cupcakes and then making the slits in the side/inserting the sticks was easy:) Of course to eat the cupcakes, you need to remove the sticks:)

I am linked to Joni's "It's Your Wonderful Life" Party/Giveaway and
Alicia's "Tasty Tuesdays Bloghop".

These cupcakes are featured on Edible Crafts!

Merry Christmas!

Sugar Crispies

Well, I started this "12 Weeks of Christmas Cookies"  with some gumdrop cookies, and I thought it would be nice to end up with another variation of a cookie involving gumdrops.  This was the recipe I was hunting for originally and then realized it was tucked away in the garage in one of  my Christmas boxes, so made the other recipe, which is quite different from this recipe.

 I'd like to extend a big THANK YOU to April of Abby's Sweets for hosting this fun, supportive cookie group!  I have really enjoyed getting to know so many wonderful baking bloggers and picking up great cookie recipes along the way!
These gumdrop cookies live up to their name.  The very centers are a bit soft, yet the edges are crispy, sugary, melt in your mouth goodness!  I used the "Spice Drops" version of gumdrops, which added a bit of zing to the bite:) Right after baking, the drops are also softer and chewier, which complements the crisp cookie. Sugar Crispies would be a delicious, colorful addition to any cookie platter!

Sugar Crispies
(From Gooseberry Patch "Christmas".  Recipe by Peggy Peters of Chittenango, NY)

1 cup shortening
2 cups sugar
2 eggs
1 cup oil
1/2 teaspoon salt
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
sugar for coating
gumdrops

Cream together shortening, sugar, eggs, oil, salt and vanilla.  Sift all dry ingredients and add to creamed mixture.  Roll into one-inch balls and roll in sugar.  Press on gumdrop in center of each cookie.  Bake at 350 degrees for 10 minutes.  Yield: 8 dozen.
Merry Christmas!

This post is linked to Tidy Mom's Lovin' it Fridays! (The Holly Bloggy Christmas Edition!)
and All Through the Year Cheer .

Christmas Sugar Cookies

This is a sample of a cookie order that I made into the wee hours of the morning(once again), to be picked up any minute now.  She ordered 4 dozen and I hope she likes them! I felt a little bit under the gun(as a procrastinator usually does), but it all worked out in a timely fashion:) I only have an order once in a blue moon:)

My new favorite  sugar cookie for Christmas is the little red car with the tree:)  The lucky recipient gets 2 cookies in one!  As you can see there are also gingerbread cookies in this order.  I was given free reign to do what I wanted.

I'm really lovin' the blue and red combination this year! I hope Barbara does too!

All dressed up and ready to go! Woo Hoo!  Here's my sugar cookie/royal icing recipe post.

Make some cookies and have fun!

 I am linked up to Tidy Mom's Lovin' it Fridays
All Through the Year Cheer
 and  Pleasant Home's Christmas Cookie Exchange:)

Gingerbread Cheesecake

I love to bake(oh, really?), and so for my birthday yesterday I baked up this gingerbread cheesecake.  I actually made it late into the night/wee hours of the morning on  Saturday/Sunday. It was a hit with everyone!  My husband used so many superlatives I can't even remember them all! I must say I really enjoyed it too! It was dense and creamy at the same time, and had just enough molasses and spices to live up to its gingerbread name.

I used Martha Stewart's recipe, but for the gingerbread cookie crust(and little gingerbread men), I used my own "go to" recipe(*Link is included at the bottom in brown). So delicious! The perfect crust for this cheesecake!

It was really fun and satisfying watching this cheesecake take shape.  This is definitely another recipe to add to my Christmas tradition line-up!  I love the little gingerbread men on top!  Of course there are so many ways you can decorate this dessert.  I may have a little fun with it next year and change it up a bit. We'll see:)

Nicole left a comment on my "Gingerbread Truffles" post wanting to see this table runner.  Nicole, this one's for you:) BTW,  I ordered this from Gooseberry Patch a couple of years ago. (I guess I should have ironed it.) Isn't it cute?

Gingerbread Cheesecake

(Martha Stewart)

Serves 10

• All-purpose flour, for dusting
• 1/4 recipe of the dough for Molasses-Gingerbread Cookies 
• 4 tablespoons unsalted butter, melted
• 1 3/4 cups granulated sugar
• 2 pounds cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 1/4 cup unsulfured molasses
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon finely grated lemon zest
• 6 gingerbread men (see above)

Directions

1. Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
2. On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
3. Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
4. Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
5. Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
6. Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark.

*THIS is the gingerbread cookie recipe I used.  I doubled it and used a 1/4 of it for the crust

ENJOY!

This post is linked to  
All Through the Year Cheer,
Tidy Mom's Lovin' it Fridays,

 Joni's "It's Your wonderful Life" party and

Alicia's "Tasty Tuesdays" blog hop!

Gingerbread Truffles

For me, gingerbread is Christmas! It hasn't always been that way.  I don't ever remember my mother making gingerbread, in any form, when I was growing up. In fact, I don't remember anyone in my extended family making gingerbread. I started making gingerbread a traditional part of my Christmas about a half dozen years ago when I started noticing cute gingerbread men cookies everywhere.  I was smitten! And the rest, as they say, is history:)

 For this week's  "cookie" I wanted to make something a little different, so decided on a gingerbread truffle.
If you love love ginger at all, you will LOVE these truffles! (I can't wait till my husband tries one because he is a #1 ginger fan!) The gingerbread truffles are sort of akin to cookie dough, but more dense, and more yummy! These particular truffles were made as a "Thank You" gift, but I am definitely making  more for Christmas. I LOVE them!

The recipe is not difficult and it produced 30 truffles. I threw the mixture together late last night and put it in the fridge while I slept, forming the truffles this morning.  They look so festive and taste DELICIOUS! I'm really delighted with the way they turned out! I rolled them in a variety of sugars: plain, cinnamon-sugar, and colored sugar.  Some I topped with a gingerbread man sprinkle(as you can see).
Of course I have some gingerbread cookies waiting in the wings, and even a gingerbread dessert that will take center stage on Sunday(for my birthday), but  I am happy to add this truffle recipe to my gingerbread repertoire!

Gingerbread Truffles
 (I found the recipe at About.com by Elizabeth LaBau)

Ingredients

• 1 cup white chocolate chips
• 3 tbsp light corn syrup
• 1/2 cup evaporated milk
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/4 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp nutmeg
• 1/2 tsp salt
• 1/2 cup powdered sugar
• 1 cup finely chopped nuts
• 2.5 cups gingersnap crumbs (from about 12 oz of cookies)
• 1/2 cup granulated sugar

Mix Liquid Ingredients with Melted Chocolate

Start by melting the white chocolate. Place the chips in a large microwave-safe bowl and microwave until they're melted, stirring after every 45 seconds to prevent overheating.

Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract and stir gently to combine. If you have trouble mixing them, use a whisk to bring it all together. Whisk until the liquid ingredients are fully mixed into the white chocolate.

Add Dry Ingredients

Next add the gingersnap crumbs, powdered sugar, ginger, cinnamon, cloves, nutmeg, salt, and the chopped nuts. Stir until everything is evenly coated. It'll look pretty gloppy at this point.

Refrigerate Until Firm

Press a layer of cling wrap on top of the candy and refrigerate it until it's firm, at least 1 hour. When it's ready to roll it should be quite hard when you press down on it.

Form Candy Into Balls and Roll in Sugar

Use a teaspoon to form small balls, then roll the candy between your palms to make them round. Place the granulated sugar in a small bowl, and roll the balls in the sugar until they're coated. These are also excellent when rolled in cinnamon-sugar, or you could dip them in chocolate so they keep better at room temperature.

Serve Gingerbread Truffles

Keep your gingerbread truffles in the refrigerator, but let them warm up a bit before serving. These gingerbread truffles are a delicious alternative to traditional gingerbread cookies, and their spiced flavor really brings the holiday spirit.

I have linked this to: Lovin' it Fridays
and Tasty Tuesdays.
and All Through the Year Cheer

Little Angel

Yippee!  Just found out another angel granddaughter is on the way!

Almond Glazed Sugar Cookies

My daughter made these very cookies a couple of years ago and they were so heavenly. To begin with, I have a soft spot for anything with almond extract.  I even have almond lotion that smells SO good...I just have to be careful around my black lab or she'll lick it all off! These flavorful cookies have pure almond extract in the cookie and the glaze. They are also flattened with a buttery, sugar coated glass before they are baked:) Mmmmm... 

This recipe is uncomplicated and comes together easily.  The results are a delicate, fancy looking, delicious cookie.  Of course my husband thoroughly enjoyed taste testing (eyes closed, slowly savoring) and said simply "Exquisite" when he was done. I've noticed that seems to be his favorite word for an exceptionally tasty treat:) These cookies are 5-Star! (On the Land O' Lakes website they averaged a 5-Star rating from 30 reviews.)

Almond Glazed Sugar Cookies (A Land O' Lakes Keeper Recipe)

Cookie

1 cup softened

3/4 cup sugar

1 teaspoon almond extract

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Glaze

1 1/2 cups powdered sugar

1 teaspoon almond extract

4 to 5 teaspoons water

Sliced almonds

Directions

Heat oven to 400°F. Combine all cookie ingredients in large bowl. Beat at medium speed, scraping bowl often, until creamy.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

Combine all glaze ingredients except almonds in small bowl with wire whisk. Decorate cooled cookies with glaze and sliced almonds as desired. 

These Almond Glazed Almond Cookies were baked for week 10(Yikes!) of "12 Weeks of Christmas Cookies."

Cranberry-Pumpkin Bread

When I spotted a large bag of fresh cranberries at Costco, I snatched them right up! At home I had an issue of Paula Deen's "Holiday Flavors" magazine with this recipe included, and I was anxious to try it. The recipe makes two generous loaves of moist, flavorful bread.  The only thing I will change next time I make this bread is to add more cranberries and less raisins; I love the bright red little jewels throughout each slice! So pretty!
If you have any pumpkin left this is the perfect holiday bread for you. Quick breads make perfect gifts too; one for you, one for them:) They also freeze well.  I love quick breads because for minimal effort invested you get maximum returns!

Cranberry-Pumpkin Bread (Paula Deen)

1 (15 ounce) can pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup chopped fresh or frozen cranberries
1 cup raisins
1/2 cup chopped walnuts




1.  Preheat oven to 350 degrees. Spray 2 (10-inch) loaf pans with nonstick baking spray with flour.2.  In a large bowl, add pumpkin, oil, 2/3 cup water, and eggs; beat at medium speed with a mixer until combined.
3.  In a medium bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Gradually add to pumpkin mixture, beating until smooth.  Stir in cranberries, raisins, and walnuts.  Spoon batter into prepared pans, and bake for 50 t0 60 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.

ENJOY!