Club: Baked - Speculaas

This week's Club: Baked recipe was co-posted with our sister group, Baked Sunday Mornings. Both of our groups are baking through the book, Baked Explorations, but we are typically on different schedules as the Sunday morning group was established before we began our trip through the book. For fun, this time we decided to join-up on a recipe. More people baking together at one time. Should be fun. I am looking forward to seeing everyone's posts!

As described in the book, these cookies came together really easily for me. I mixed them up before leaving the house to run some errands, and they were ready to roll out and bake when I got back. My dough was a little sticky when rolling it out, but that is the only (minor) complaint that I had. 

These cookies certainly end up on the crunchy side of things. I feel like mine were a little soft when I took them out of the oven, but the y set-up quite a bit as they cool. From the description of the cookies, it sounds like they are meant to be a crunchier cookie. I typically am a chewy cookie gal, but I found myself going back for these again and again. They were right up my husband's alley as he likes his cookies crunchy. I can't write this post without mentioning my beetle cookie cutter. I do actually drive a Beetle and received this cookie cutter as a gift from a 7-yr old family friend. Too cute!

These cookies certainly have that "holiday" type flavor and seem like they would keep really well for some time (not that I would know as ours didn't last very long). Something that I will definitely have to keep in mind for future holiday cookie plates. Be sure to check out the Club: Baked page to see the post from both our group and the Baked Sunday Mornings group. Should be a great round-up!

Christmas Soup Series: White Chicken Chili

Last but not least, I'm adding white chicken chili into the mix. This is one of those recipes where I'm sure everyone has their own little variation, but no matter how you make it, it always turns out awesome! This recipe is my mom's, and it has made an appearance more than once on Christmas Eve. 

I feel like I say this a lot, but I really, really like this soup. We made a double batch of it last Friday for the savory part of a cookie exchange party, so my husband and I have been enjoying the leftovers all week. It literally is one of those things that I could eat everyday and not become tired of it. The recipe for this soup does call for a 1/2 cup of heavy cream. I have successfully swapped lower fat products including half and half and whole milk. If you are looking to try this, keep in mind that these items will "thin out" the soup a little bit more than the cream and may clump easier if they get too hot in the soup. If you are making it in the crockpot, be sure not to add any of the dairy products until about 30 minutes before you plan to serve the soup or they may curdle. A bonus with the crockpot is that your house will smell so good when you come home!

This is definitely a recipe that will allow for some tailoring, so if something sounds like it would go well in here, try it! I know I'll be enjoying my last bowl tomorrow. Merry Christmas everyone!

(Printable Recipe)

White Chicken Chili
From Mom

Ingredients:
1 lb. cooked boneless, skinless chicken breasts, shredded
1 Tbsp. oil (only if cooking in stockpot)
1 medium onion, chopped
1-1/2 tsp. garlic powder
2-3 cans (14.5 oz each) white beans (navy beans), rinsed and drained
3 cups low-sodium chicken broth
3 cans (4oz) chopped green chiles
1/2 tsp. salt (optional)
1-1/4 tsp. cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup heavy cream

If cooking in a stockpot, heat the oil over medium heat until shimmering. Add the onion and garlic powder and saute until the onion is translucent. Add beans, broth, chiles, and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from the heat; stir in sour cream and heavy cream. 

Crockpot directions: Add all ingredients except the sour cream and heavy cream to the crockpot. Cook on low for 8-10 hours. Add the sour cream and heavy cream about 30 minutes before serving to allow the soup to re-warm after the addition.

Christmas Soup Series: Italian Sausage Soup with Tortellini

Day 2 of soups for Christmas. This is one of the other recipes that my brother made last week while he was visiting. It is a little similar to this soup recipe that I posted last year in that it contains both sausage and red wine, but the soups are distinct enough that I am considering them different. 

Of all the things on my blog, my soups are probably one of the things that we "repeat" the most at home. You other bloggers know what I am talking about. The "are we having something new again for dinner" syndrome. This soup is definitely up with the others in flavor, and that is considering that we really like all of the soups posted here. Given the fact that my brother served us this during the same meal as the chocolate-chip toffee cheesecake, I would certainly say we had a great meal!

Similar to the minestrone, the pasta in this soup will soak up some of the liquid as it sits. Just add extra broth to your preference when you reheat it. This one also calls for red wine, but it can be substituted for the beef broth if you prefer. Enjoy!

(Printable Recipe)

Italian Sausage Soup with Tortellini
Adapted from allrecipes.com

Ingredients:
1 lb. sweet Italian chicken/turkey sausage, casings removed
1 medium onion, chopped
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
1 can (14.5) oz. diced tomatoes, drained
1 cup thinly sliced carrots
1/2 Tbsp. fresh basil leaves, tightly packed
1/2 tsp. ground oregano
1 (8oz) can tomato sauce
1-1/2 cups quartered zucchini
8 oz. fresh whole wheat tortellini 
3 Tbsp. chopped fresh parsley

Shredded Parmesan cheese (optional)

In a large Dutch oven, brown the sausage, crumbling as you cook it. Remove the sausage from the pan and drain the fat.

Add the onion and garlic to the pan and saute until the onion begins to soften. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Skim fat from the soup if necessary (should be very little if you use chicken/turkey sausage). Stir in zucchini and parsley. Simmer uncovered for 30 minutes. Add tortellini during the last 10 minutes. Serve hot with Parmesan cheese.

Crockpot directions: Cook the sausage as directed. Place all ingredients except tortellini and Parmesan cheese in the crockpot and cook on low for 8-10 hours. Cook tortellini separately on the stove according to package directions and add just before serving. Serve hot with Parmesan cheese.

Christmas Soup Series: Jamie's Minestrone

Growing up we had quite a few Christmas traditions. Starting the day after Thanksgiving, we'd get up early to grab donuts before heading to the Christmas tree farm to pick out/cut down our tree. We also had a paper nativity scene that doubled as an Advent calendar. My brother and I would alternate days of putting up each character, often squabbling over who would get to put the star up over the manger on Christmas Eve.

One of the other traditions that I still continue - soup on Christmas Eve. The kind has changed over the years (there was a time when I would have a can of Campbell's chicken and stars because the rest of the family was having oyster stew...), but the idea of soup has stayed constant. We've done stews, chili, homemade chicken noodle, and even played with the idea of bread bowls, but it's always homemade and always great! Plus, it is low stress as you can put it in a crockpot and forget about it. Bonus that it leaves room for Christmas cookies :)

As I don't have too many Christmas cookie recipes to share with you this year, I thought I would let you in on our little tradition and offer up a few soup recipes leading up to Christmas Eve. 

The first soup is a classic - minestrone. I have made this recipe a couple of times, and I really enjoy it as it is everything a minestrone soup should be: great flavor and loaded with vegetables. The recipe calls for red wine. If you are worried about including alcohol, it could certainly be replaced with some additional broth, however if you can, I would strongly suggest you include it. I love the flavor red wine adds to soups. One thing to note is that the pasta will continue to soak up the liquid (even when fully cooked), so cook it al dente and only add it a few minutes before serving. This is especially important if you are making the soup in a crockpot! For the leftovers in this case, I have just been adding a little bit more broth as needed when I heat it up. 

Feel free to join in if you want. It's a fun tradition to start! Enjoy!

(Printable Recipe)

Jamie's Minestrone
Adapted from allrecipes.com

Ingredients:
1-1/2 Tbsp. olive oil 
3 cloves garlic, minced
2 onions, chopped
2 cups chopped celery
5 carrots, peeled and sliced
2 cups chicken broth (can use vegetable broth to make vegetarian)
2 cups water
4 cups tomato sauce
1/2 cup red wine (optional)
1 can (14.5oz) low-sodium kidney beans, rinsed and drained
1 cup fresh green beans, trimmed into 1-inch pieces
2 cups baby spinach
3 small zucchinis, quartered and sliced
1 Tbsp. chopped fresh oregano
2 Tbsp. chopped fresh basil
salt and pepper to taste
1/2 cup small whole wheat pasta, cooked al dente
shredded Parmesan cheese for serving

In a large stockpot over medium heat, heat the olive oil and saute garlic for 2-3 minutes. Add onion and saute for 4-5 minutes. Add celery and carrots, saute for 1-2 minutes.

Add chicken broth, water, and tomato sauce. Bring to a boil, stirring frequently. If using, add red wine. Reduce heat to low and add kidney beans, green beans, spinach, zucchini, oregano, basil, and salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Cook pasta separately until al dente according to package directions. Drain and add to soup. Serve with Parmesan cheese.

Crockpot directions: Follow the first step through cooking the onions. Add the sauteed onions and garlic to the crockpot with the rest of the ingredients except the pasta, spinach, and Parmesan cheese. Cook on low for 8-10 hours. Cook the pasta until al dente as directed above and add to the crockpot with the spinach just before serving. The heat will wilt the spinach. Taste and adjust seasonings if needed. Serve with Parmesan cheese.

Club: Baked - Buckeyes

My mom called the other day mentioning that she saw a girl wearing a shirt saying, "Once a Husker, always a Husker." She really wanted to get one for me since we have moved away from Nebraska, but the store had already sold out of them by the time she found it. Being a "true Husker girl" I have never made nor tried a Buckeye candy, but I decided to embrace my full B1G 10 spirit and give these a shot (j/k) :)

Named after an opposing mascot or not, these little candies crafted of peanut butter and chocolate are not something to pass up. Karen from Karen's Cookies Cakes & More is hosting this week's Club: Baked recipe, and as usual, I had a lot of fun making something that I otherwise wouldn't have chosen. 

They were really simple to make. Mix together the peanut butter part. Melt the chocolate. Dip, set, and eat. As we were forewarned in the book, the peanut butter mixture was a little dry, but I was able to push it into a ball with my hands pretty easily. The hardest part about these for me proved to be waiting for the chocolate to set. I moved a few of them too soon, but it was nothing a quick set in the refrigerator couldn't fix. I could see these being a great recipe for when you need something quickly but still want it to be a hit. Just proves it is hard to go wrong with that classic peanut butter-chocolate combination.

Be sure to stop by the Club: Baked page to see the results for the other bloggers. I am thinking this will be a delicious week for everyone involved!

It's Christmas: Oreo Cheesecake Cookies

MERRY CHRISTMAS! I hope that all of you have gotten to spend some wonderful time with your families this holiday season!  This is the last installment of my countdown to Christmas, so I also hope that you've all been able to enjoy some sweet treats this season. Tis the season for baking =)

These cookies are from The Way the Cookie Crumbles and they caught my eye because of the Oreos on the outside. The recipe has just a few ingredients, and leaves out an egg making it an easy thing to throw together if you're getting low on baking ingredients. Without the egg, the final cookie ends up being more shortbready than cheesecake-like. This may or may not be a result of my baking as I  had a little bit of trouble deciding when the cookies were done baking. In the end, I went for the middle of the baking interval at 9 minutes. Regardless, the end result is definitely good. 

 Merry Christmas again and Happy New Year! 

(Printable Recipe)

Oreo Cheesecake Cookies
From The Way the Cookie Crumbles

Ingredients:
1/2 c. unsalted butter, softened
3 oz. cream cheese, softened
1/2 tsp. salt
1 c. sugar
1 tsp. vanilla
1 c. all-purpose flour (I ended up adding at least 1/4 c. more)
1/2 c. mini-chocolate chips
1 c. Oreo crumbs (about 8 cookies)

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. 

In the bowl of stand mixer fitted with a paddle attachment, beat in the butter, cream cheese, and salt on medium-low speed until smooth and creamy. Gradually add the sugar and continue beating until the mixture is light and fluffy, about 1-2 minutes. Beat in the vanilla. Add the flour and mix on low until completely combined. If needed, add a little bit of extra flour until the dough can be rolled into balls. Mix in the chocolate chips.

Roll the dough into 1-inch balls. Roll the balls of dough into the Oreo cookie crumbs and set on the prepared baking sheets. Bake for 8-10 minutes or until the edges start to brown and the tops are set. Cool for a minute or two on the sheets, then transfer the cookies to a wire rack to cool completely.

Final Countdown to Christmas #5: Pomegranate White Chocoalte Chip Cookies

 An early Merry Christmas to all of you! I can't believe it's already Christmas Eve. This is the second cookie recipe this year that I made off of Maria's blog, Two Peas and Their Pod. This recipe caught my eye because of the pomegranate arils. My husband loves pomegranates, however I never would have thought to add them to cookies on my own.  The contrast of the red arils with the white chocolate chips certainly make them look festive!

The baking process for these cookies is a little bit more complicated. Like Maria, I waited until after rolling the dough into balls to add the pomegranate arils. If you've never had a pomegranate before, the arils are filled with juice and break really easily, so I found it easier to add them individually rather than mixing them into the dough really really carefully. My only complaint with these is that after a day or so the pomegranate arils begin to shrivel, so they may be best eaten rather quickly after baking. 

Happy holidays to all! I'll be back again tomorrow with my last Christmas recipe!

(Printable Recipe)

Pomegranate White Chocolate Chip Cookies
From Two Peas and Their Pod

Ingredients:
1/2 c. unsalted butter, softened
1/2 c. light brown sugar
1/2 c. white sugar
1 large egg
1 tsp. vanilla extract
1-1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. old-fashioned oats
1 c. white chocolate chips
1 c. pomegranate arils

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.

In the bowl of a stand mixer, cream butter and sugars together until smooth. Add the egg and vanilla and mix until well combined.  In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add flour mixture to the wet ingredients. Mix until just incorporated. 

Stir in the oats and white chocolate chips. Make dough balls with about 1 tablespoon of dough per cookie. Tuck about 6-8 pomegranate arils into each ball of dough. Bake cookies for 8-12 minutes or until they just begin to turn golden brown. Remove from the oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack to finish cooling. 

Yield: About 2-1/2 dozen cookies

Final Countdown to Christmas #4: Dad's Milk Chocolate Fudge

This is another one of those recipes that has endured years and years of Christmases in our family, however this one has always been my Dad's thing. I can remember having to stand on a step-stool in order to see over the edge of the stove so that I could help. 

In the years since my husband has been around (which is actually quite a few Christmases in itself!), it has become one of his favorite Christmas treats. I can't blame him. Out of all the different kinds of fudge that I've tried, this one is definitely my favorite. We had some trouble finding marshmallow creme this year and actually drove around to three different grocery stores to find it. The fudge is worth it. 

The recipe that we use is based of the fantasy fudge recipe that is listed on the back of the container of Kraft marshmallow creme. Our main swap is that we always use milk chocolate chips instead of semi-sweet or dark chips, and that is exactly the reason that I love it so much. The other modification is in cooking time. We never use a candy thermometer, so we usually just cook it for 5-6 minutes instead of the 4 listed on the can. Enjoy!

(Printable Recipe)

Dad's Milk Chocolate Fudge
Adapted from Kraft Fantasy Fudge

Ingredients:
3/4 c. (1-1/2 sticks) butter
3 c. sugar
2/3 c. (5oz can) evaporated milk
1 (12oz) pkg. milk chocolate chips
1 (7oz) jar marshmallow creme
1 tsp. vanilla extract 

Grease a 9x13-inch pan with non-stick spray and set aside.

Combine butter, sugar, and evaporated milk in a 2-1/2 quart saucepan; bring to a full rolling boil, stirring constantly. Boil for 5-6 minutes while continuing to stir. Remove from the heat and stir in the marshmallow creme and chocolate chips. Mix in the vanilla.

Pour into the prepared pan. Cool and cut into squares.

Final Countdown to Christmas #3: Soft Gingersnap Cookies with White Chocolate Chips

 Whew... another day, another recipe. Are you getting excited for Christmas yet. We're at T-3 days! 

When I was putting together my Christmas cookie list, I knew that I wanted some kind of gingersnap/spice cookie. I'm a sucker for soft, chewy cookies, and there are lots of gingersnap recipes that give you that nice, big, chewy cookie. I had been eying a couple of recipes where you dip half the cookie in white chocolate or almond bark when I saw these treats on Maria's blog Two Peas and Their Pod. Mixing the chips into the batter seemed perfect - you'd get bits of white chocolate throughout the cookie rather than just on one half and adding the chips to the dough would be much simpler than dipping each cookie. I was sold.

The resulting cookies that I made are everything that I thought they'd be. They are definitely soft and flavorful, and I think the bits of white chocolate hanging out in the darker cookie are kind of pretty. My mom has already declared them as her favorite Christmas treat that we've made this year, so try them out!

(Printable Recipe)

Soft Gingersnap Cookies with White Chocolate Chips
From Two Peas and Their Pod

Ingredients:
1 c. unsalted butter, softened
1 c. granulated sugar
1/2 c. molasses
2 Tbsp. canola oil
1 tsp. vanilla extract
2-1/4 tsp. baking soda
1 tsp. salt
1-1/4 tsp. cinnamon
1-1/4 tsp. ground cloves
1 tsp. ground ginger
2 large eggs
3-1/2 c. all-purpose flour
1-1/2 c. white chocolate chips
granulated sugar for coating cookie dough balls

Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix well until combined. Add eggs one at a time, and beat until smooth. Slowly add the flour and mix until just combined. Stir in the white chocolate chips. 

Scoop the dough into balls and roll in in granulated sugar. Bake for 10 minutes. The cookies will still be soft. Remove from the oven and let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely. 

Yield: About 50 cookies

Final Countdown to Christmas #2: Peppermint Marshmallows

I'm getting a little late in the day on this one, but it's still technically Tuesday. Better late than never right? We had a marathon baking session today to almost finish out my baking list, so I should be set for the next few days. 

Marshmallows are something that have been on my "to make" list forever. I have wanted to make them for quite some time, but they seem like one of those things that need an "occasion" such as a camping trip or something along those lines. My "occasion" never came up, so there they sat on the list.

I saw this recipe on What Megan's Making a couple weeks ago on her 12 Days of Christmas Countdown, and it was perfect. My occasion would be Christmas Eve and the destination for these little goodies was definitely going to be a steaming, hot cup of hot chocolate! 

Fast forward a couple weeks, and I've actually made these twice. The first time with only a hand-held mixer and the second time in Arizona with my kitchen aid. They worked well both times, but I could definitely see the mixture set up a little quicker using my stand mixer. It almost set up too much as it was really hard to get the pretty red swirls in the second batch. My only advice with this recipe would be to stop the last mixing process if you think they're getting pretty thick. You want to be able to pour them very slowly not have to press a spatula on the goop to get it to spread out =) However, while my second batch wasn't quite as pretty, they are still delicious. Try these out! I know that mug of hot chocolate is calling your name!

(Printable Recipe)

Peppermint Marshmallows
Adapted from Martha Stewart and What Megan's Making

Ingredients:
vegetable oil cooking spray
1-1/2 c. warm water, divided
2 c. sugar
1 Tbsp. light corn syrup
4 pkg (1/4 oz. each) unflavored gelatin
1 tsp. peppermint extract
2 large egg whites

liquid red food coloring 

Line the bottom of a 9 x 13-inch pan with parchment paper and coat the parchment with cooking spray. Set aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring and let the mixture come to a boil. Raise the heat to medium-high and cook until mixture registers 260 degrees on a candy thermometer. 

Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water. Whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract. Set aside.  

Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture. With the mixer running, gradually add the sugar/gelatin to the egg whites. Mix on high speed until very thick, 12 to 15 minutes or until the mixture looks like it is really starting to thicken.

Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl the drops into the  marshmallows to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares using a pair of kitchen scissors. Roll the cut marshmallows in powdered sugar to prevent sticking and store in a ziploc bag or airtight container.

Final Countdown to Christmas: Peanut Butter Temptations

Ever play that game 2 truths and a lie where someone tells you 3 things about themselves, one of which is a lie, and then you have to guess which one isn't true? Let's give it a shot. 1) I only have 2 rotations left! 2) I am completely done Christmas shopping and almost done with Christmas baking. 3) I am in Arizona and will be here until after New Years!

Which one is it? Well, as you can probably guess by my lack of posts, I have quite a bit of Christmas baking left to do. As an apology for my absenteeism, I'm putting together a Final Countdown to Christmas baking list for any of you who are finding yourselves in a similar situation. Bring on the butter and sugar!

The first cookie up is one that has been associated with Christmas at my house for as long as I can remember. Definitely well before I was old enough to bake them on my own. When we were kids, my brother and I were responsible for unwrapping the mini Reese's cups. The only way we could eat any of the candies is if they were smashed, so as you can imagine, we always found quite a few in the bottom of the bag that happened to be "smashed."

The reason for the perennial appearance of these cookies is more than tradition. They taste awesome and are always well received anywhere I have have taken them. If you are a fan of the peanut butter and chocolate combination, these are a must! You'll need a mini-muffin pan, but I promise the purchase is worth it. Happy baking! 

(Printable Recipe)

Peanut Butter Temptations
From Mom

Ingredients:
1/2 c. unsalted butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp. vanilla extract
3/4 tsp. baking soda
1/2 tsp. salt
1-1/4 c. all-purpose flour
1 pkg. peanut butter cups

Preheat the oven to 350 degrees. Spray 2 mini-muffin tins with non-stick spray and set aside. Beat the butter, peanut butter and sugars together until light and creamy. Mix in the egg and vanilla extract. Combine the dry ingredients in a small bowl and add to the dough. You may need to add a little bit extra flour until the dough is no longer sticky. Roll the dough into balls and place in the pans. Bake for 8 minutes. The cookies will not look very brown, but they will be cooked through. You do not want to overbake these. 

Immediately press a peanut butter cup into each cookie. Cool and let the peanut butter cups set up completely before removing from the pan with the help of a plastic knife. These can be made with 1 mini-muffin pan, but the pan and cookies need to cool completely before baking a second batch.

Yield: approximately 30 cookies

Cristmas Cookie List

I've been quite an absent blogger lately. I promise I am still alive! I'm hoping to put together a last minute Christmas cookie countdown in case any of  you are looking for a couple more recipes, but until I get to that later today, I'll leave you with my Christmas cookie list. I'll add links for the ones that I've already posted. Enjoy!

1) The Best Rolled Sugar Cookies with Decorator Frosting

2) Peanut Butter Temptations

3) Andes Peppermint Crunch Chunkies

4) Dad's Milk Chocolate Fudge

5) Pomegranate White Chocolate Chunk Cookies

6) Peppermint Marshmallows

7) Oreo Cheesecake Cookies

8) Soft Gingersnap Cookies with White Chocolate Chunks

Sounds like quite a list. Anyone want to come over?

Bloggers: Shutterfly Holiday Card Giveaway!

Do you have your Christmas cards picked out yet? This is actually the first year since we've been married that we're going to send out cards. In years past with final exams looming, they always ended up being one of those things that got nixed. With everything that has changed in our lives in the past 6 months, I am actually really excited to get to design and send out my first Christmas card!

From other cards that I have received, I really like when others have personalized their cards with photos. It's always fun to get to "see" people that you haven't been able to meet-up with in person for months or maybe years. The other thing that I would like in my card design is some space to personalize a message. Well, the folks from Shutterfly have the perfect solution. They are offering 50 free holiday cards to bloggers who write a blog post about their products. Not only can I get a photo card, but they also offer folded photo cards so that there is some space for a message inside!

Check out some of the awesome holiday photo card ideas that they have. It's going to be hard to choose! Here are a few as just a preview of the options that they have to offer!

 

 Be sure to head over to Shutterfly when you are preparing for those holiday cards. They've got photo cards, holiday cards, and calendars all for a new year! Early Happy Holidays to you!

Cut-Out Sugar Cookies

Mortars and pestles... not just for mojitos :-)

As soon as I saw these cookie cutters, I knew I had to have them. My husband graduated from pharmacy school last week, and we made these cookies for his reception. I made the cookies after work one night, and he helped me decorate them the next. All the names on the vial cookies are actual medications. The challenge was to find names that were short enough to fit on the cookie :-)

I have made this sugar cookie recipe from allrecipes.com for several years. I think I may have found it back in high school one year when my husband (then boyfriend) and I decided to make cut-out cookies for Christmas. I really can't think of a complaint about this recipe. The dough has never been sticky, it really doesn't need to be chilled before rolling out the dough, and they bake up firm enough to hold their shape while staying soft for days. Perfect in my book.

For frosting, I've always made a quick buttercream using just butter, vanilla, a splash of milk, and powdered sugar. There are no real measurements. I just add powdered sugar until it's the consistency I want. If it gets too thick, just thin it with a little bit of milk. We used a bottle of decorators fondant that I got from the craft store for the writing. I have yet to try royal icing although I always envy the beautifully decorated cookies that others make! That may be next on the list :-)

(Printable Recipe)

The Best Rolled Sugar Cookies
Adapted from www.allrecipes.com

Ingredients:
1-1/2 c. butter, softened
2 c. white sugar
4 eggs
1 tsp. vanilla extract
5 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt

In a large bowl, cream together butter and sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla. Stir in the flour, baking powder, and salt. The dough can be chilled up to overnight. I don't chill it. I've never found it needed to be chilled.

Preheat the oven to 350 degrees F. Roll out dough on a floured surface to 1/4-1/2 of an inch thick. Cut into shapes with any cookie cutter. Place cookies on an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven until cookies no longer look "wet." If they start to brown on the edges, you cooked them a little long. Cool completely before decorating. 

Andes Peppermint Crunch Chunkies

I've been quite late getting my Christmas recipes up, but I wanted to add these to the mix before it got too much later :-)  As far as I'm concerned, peppermint season extends through the winter anyway, and these could be great Valentine's Day cookies because of the colors.

The recipe comes from the back of the Andes Peppermint Crunch Baking Chip bag. This isn't the first time that I've made these cookies. I made them first 2 years ago but couldn't make them last year as I couldn't find the chips. I was a little disappointed because we made them a couple of times that first year because we really enjoyed them. The stores always seem to have the chocolate variety, but the peppermint chips seem to be a little harder to find.

Anyway, we were wondering through the grocery store sometime around Thanksgiving and I snatched these up as soon as I saw them. It actually turned out to be a good thing that I had them because I was able to use the chips to try out my new Christmas present from the hubby - a Bright Red KitchenAid!!  Getting that as my Christmas gift was a pretty good surprise, and yes, I had to break it in the first night I had it :-)

So yay for the chips and yay for the KitchenAid. If you can find these around the holidays, I would definately recommend picking up a bag. You may never know when you'll  have to try out a new mixer :-)

(Printable Recipe)

Andes Peppermint Crunch Chunkies

From Andes Peppermint Crunch Baking Chip Bag

Ingredients:

2 sticks unsalted butter, softened

1 c. brown sugar, packed

1/3 c. granulated sugar

1 lg. egg

2 tsp. vanilla

1/2 tsp. baking soda

1/2 tsp. salt

1-3/4 c. all-purpose flour

1 c. old-fashioned oats

1 c. sweetened grated coconut

1-1/2 c. Andes Peppermint Crunch Baking Chips

Preheat the oven to 300 degrees F. Using an electric mixer, cream the butter and sugars until fluffy (about 3 minutes). Beat in egg and vanilla extract. On low speed, add baking soda, salt, and then flour. Mix completely. Stir in oats, coconut, and Andes Peppermint Crunch Baking Chips.

Form approximately 1-Tbsp. worth of dough into a rounded ball. Place each ball of dough 2-inches apart on a prepared cookie sheet. Press down lightly. Sprinkle some of the remaining chips on top of each cookie if desired. Bake for 10-15 minutes or until just light brown on the edges. Do not overbake. Remove from cookie sheet and let cool on a wire rack.

Yield: approximately 60, 1-1/2" cookies

Macaroon Kisses

Finally the post for the cookies that everyone has been asking me about. I originally picked this recipe out from tasteofhome.com because my husband LOVES coconut. They looked like something that would be right down his alley, and they would also add something different to our traditional Christmas cookie spread.

Fast forward several exams, a rushed trip home, and a snow storm later, I was making these cookies in my mom's kitchen with the kisses and coconut that I had shoved in my purse on the way out the door. I was THAT determined to make them. Thankfully, they turned out to be worth the extra effort. My brother, dad, and husband were gobbling them down as fast as I made them!

I'm not entirely sure why the cookies are called "macaroons." The ingredient list more closely resembles a traditional cookie recipe, and the recipe calls for an egg yolk rather than egg whites. Anyway... if you like coconut, these are great. Even hot out of the oven (when my dad likes cookies the best). Speaking of that, mine did need several minutes out of the oven to set up. The cookies are quite crumbly while warm. That and the chocolate kisses will get soft, but nothing a few mintues out in the garage in this weather won't fix (it was -13 degrees F when we woke up this morning)!!!  Enjoy!

(Printable Recipe)

Macaroon Kisses - Adapted from Taste of Home

1/3 c. butter, softened

3 oz. 1/3-less fat cream cheese, softened

3/4 c. sugar

1 egg yolk

2 tsp. almond extract

1-1/2 c. all purpose flour

2 tsp. baking powder

1/2 tsp. salt

5 cups flaked coconut, divided

48 milk chocolate kisses

In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for 1 hour (I skipped this).

Roll into 1-inch balls and roll in the remaining coconut. Place 2-inches apart on ungreased baking sheets. Flatten balls of dough slightly with fingers.

Bake at 350 degrees for 10-12 minutes or until lightly browned. Immediate press a chocolate kiss into the center of each cookie. Cool on pan for 2-3 minutes or until chocolate is softened. Remove to wire rack to cool completely.