Wednesday, October 30, 2013

Christmas Light Cookies: 12 Weeks of Christmas Treats (Week 6)

Week 6! We're halfway through! Hard to imagine that we're not even to Halloween yet, but I am starting to feel a little more into Christmas each week.  I'm renaming these confetti cookies to make them more festive.  I'm calling them Christmas Light Cookies instead. I had a lot of sprinkles left over from my daughter's birthday cake and these were the perfect use. The cookies are made with a vanilla pudding recipe and then rolled in sprinkles just before baking. These would be cute for a birthday party, or any holiday with coordinating sprinkle colors. But for now...into the freezer they go!

Click the logo below to visit Brenda's blog and find out how to join the hop.  At the bottom of this post are all of the other tasty treats for the week! Be sure to check them all out!

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

Source: Sweet Bella Roos

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 3/4 cup butter
  • 1 cup sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 pkg instant vanilla pudding

Beat butter and sugar until fluffy; gently beat in eggs. Mix flour, salt, baking powder, and vanilla pudding mix in a separate bowl. Gradually add the dry ingredients into the wet. Stir in vanilla. Drop a teaspoon of dough into a bowl f sprinkles ad roll until coated. Bake at 350 degrees for 9-10 minutes.

Wednesday, October 23, 2013

Puppy Chow Cookies: 12 Weeks of Christmas Treats (Week 5)

This was a recipe that I had saved in hopes of making for last year's edition of 12 Weeks of Christmas Treats.  But, my to-make list was much longer than just 12 items, so I'm including them this year.  Muddy Buddies, Puppy Chow, or as Caitlin renamed it, Muddy Dogs, no matter the name, everyone loves this sweet, crunchy, chocolatey and  peanut-buttery snack. Now you can enjoy it in cookie form! I started baking the cookies and realized the recipe I was following did not include the Chex.  I was sure I had read that it did and went back to look again and found that I was making a different version. So, I continued and added the cup of crushed Chex and continued to bake, dip, and sugar.

If you'd like to be a part of the 12 Weeks of Christmas Treats, visit Brenda's blog, Meal Planning Magic, and bake along with our group! See the hop below for the other treats made this week.

12 Weeks of Christmas Treats Blog Hop | Hosted by MealPlanningMagic.com

Sources: Nat's Adventures in Baking & Tasty Kitchen


  • 2-½ cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • 2 sticks butter, softened
  • 1 cup peanut butter
  • 1 cup brown sugar
  • ¾ cups granulated sugar
  • 2 eggs
  • 1 cup Chex cereal, crushed

1 stick butter
2 cups chocolate chips
1 tsp vanilla extract
powdered sugar, for rolling

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg. In a large bowl, beat the butter until smooth, and then add in the peanut butter and beat until well-blended. Beat in the sugars and then the eggs, one at a time. Gradually beat in the dry ingredients.

Shape into 1-1.5″ balls and place on your cookie sheet. Use a fork to make the crisscross pattern on the cookie. Bake about 12 minutes. Store cookies in an airtight container for at least 5 days. Makes about 3 dozen cookies.

For the coating, while the cookies are cooling, melt the stick of butter and chocolate chips in a microwave safe bowl. Stir until smooth, and then stir in the vanilla extract. After the cookies have cooled completely, dunk them in the chocolate. Then roll each of the cookies in the powdered sugar.

Wednesday, October 16, 2013

Hot Fudge Sauce: 12 Weeks of Christmas Treats (Week 4)

Last week I practically cheated by posting such a fast and easy treat, the 7-Minute Salted Caramel Sauce. This week I am doing it again with Hot Fudge Sauce. With only three ingredients and about 5 minutes, you have the perfect pair to go with the Salted Caramel Sauce.  Are you planning to make any gifts this year for teachers, neighbors, or co-workers?  Salted caramel sauce and hot fudge would be a good start to an ice-cream themed basket, don't you think?

There is still time to bake along with the group and stash some treats.  Visit Brenda's blog, Meal Planning Magic for the details and follow the hop below to see this week's treats!

Source: Simply Gourmet

Ingredients: (makes 2 cups)
  • 1 cube (stick, 1/2 cup) of butter, soft
  • 1 cup of chocolate chips
  • 1 can of Sweetened Condensed Milk


In a medium sauce pan on medium heat, melt the butter.

Stir in the chocolate chips.

Add the Sweetened Condensed Milk.

Stir well to combine. The butter will take a minute to incorporate into the sauce. It will be smooth and silky.

Store any leftovers in the refrigerator for up to one month.

Wednesday, October 9, 2013

7-Minute Salted Caramel Sauce: 12 Weeks of Christmas Treats (Week 3)

I'm pretty sure I spent more time photographing and writing this post than I did actually making the salted caramel sauce. It's that fast!  No need for a candy thermometer, either.  Just put everything into a saucepan and stir. There are lots of possibilities with this one. Use it as dip for apples or bananas, drizzled on ice cream, in brownies or over chocolate cake maybe, stir a spoonful into your coffee or hot chocolate, or just put in a little jar for a cute and tasty homemade gift. The sweet and salty combination has been popular since...forever, right? You have no excuse not to make this. :)

Don't forget to check out the other treats below in the hop and if you want to join in, visit Brenda's blog, Meal Planning Magic, for all of the details and entry form.

Source: 52 Kitchen Adventures

 Ingredients: (makes 1.5 cups)
  • 4 tablespoons unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract


In a medium saucepan over medium heat, whisk together butter, brown sugar, heavy whipping cream, and salt.

Bring to a boil and reduce heat. Simmer for 6 minutes, whisking occasionally.

Whisk in vanilla (be careful, it will bubble up) and cook 1 more minute.

Pour caramel into a jar, then refrigerate until cold. (the sauce will thicken as it cools)

Store in refrigerator up to 2 weeks. To serve, microwave briefly until sauce is pourable.

Wednesday, October 2, 2013

Chocolate Mint Rugelach: 12 Weeks of Christmas Treats (Week 2)

Last week was a great start to the 12 Weeks of Christmas Treats, hosted by Brenda, at Meal Planning Magic. I got a lot of great ideas and recipes I want to add to my list to try.  This week I am sharing a new-to-me cookie, Rugelach.  The recipe I chose is filled with cinnamon and sugar and chocolate mints. There are other endless varieties you can make, but they all start with a flaky, buttery, pastry dough.I hope they are good at Christmas-time because I didn't follow the directions. The original recipe suggests freezing the cookies right after rolling the crescent shapes and before baking.  I went ahead and baked them before freezing. I think they'll be fine, but we'll see!

Source: Just a Taste

For the cream cheese dough:
1 8-oz. package cream cheese, cold and cubed
2 sticks unsalted butter, cold and cubed
2½ cups flour, plus additional for rolling out the dough
½ teaspoon salt
For the mint chocolate filling:
½ cup sugar
1 Tablespoon cinnamon
1¼ cups chopped mint chocolates (Recommended: Frango Mints)
4 Tablespoons butter, melted

Preheat the oven to 350ºF.
Make the dough by combining the cubed cream cheese, cubed butter, flour and salt in the bowl of a food processor. Pulse the ingredients together until the fat becomes evenly dispersed within the flour (the dough will be crumbly but still stick together).
Shape the dough into a ball, place it into a bowl and cover the bowl with plastic wrap. Refrigerate the dough for one hour or up to one day.
Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.
Combine the sugar and cinnamon in a small bowl. Set aside.
Place the ball of dough on a lightly floured surface, and using a rolling pin, shape it into a disc of approximately 1/8-inch thickness. The dough will be very hard, so it's best to first beat it down with a rolling pin (as if you were making puff pastry). It will loosen up as it comes to room temperature.
Immediately brush the disc with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon and sugar mixture. Sprinkle one-fourth of the chocolate onto the disc, pressing the chocolate into the dough.
Cut the disc into 12 wedges.
Roll each wedge up, starting from the thickest end, until you form a crescent shape.
Repeat the process with the other three balls of dough.
Transfer the uncooked rugelach onto a baking sheet lined with parchment paper and refrigerate for 30 minutes before baking. (You can also freeze them at this point for later use.)
Bake the rugelach for 18-20 minutes, or until they are golden brown.
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