Shaved Brussels Sprout Salad

 2 Cups Shaved Brussel Sprouts

1 Cup Pomegranate Arils

1 Cup Shaved Parmesan

1 Cup Candied Pecans

1 Cup Craisins

DRESSING:

Juice of 1/2 Lemon

2 Tbsp Apple Cider Cinegar

1 Tbsp Honey

2 tsp Dijon Mustard

3 Tbsp Extra Virgin Olive Oil

1 tsp salt

1/2 tsp pepper

Recipe Source: Tried and True Moms

Turtle Thumbprint Cookies

Hello there Christmas baking season!  It just makes my heart happy to make treats for the holidays :)  This month I decided to make treats for my husband's work every week for the month.  This way, I can get my baking fix in and yet not eat an obscene amount of goodies.  I can try one or two and then send the rest on their way.  Win-win.  

These little delicious morsels were perfect!  A little more time consuming than some other cookie varieties, but a little more time is worth. every. bite.  Enjoy! 

Turtle Thumbprint Cookies

Yield: 20 small cookies

For the cookies:

1 cup all purpose flour

1/3 cup cocoa powder

1/4 tsp salt

½ cup (1 stick) butter

2/3 cup sugar

1 large egg, separated

2 Tbsp milk

1 tsp vanilla

1 cup pecans, finely chopped

For the Caramel:

2/3 cup Kraft caramel bits (or regular caramels, melted)

1/2 tsp water

Combine flour, cocoa and salt. In a separate bowl cream together the butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla.  Stir in flour mixture, just until combined. Chill dough in the refrigerator for one hour.

Whisk egg whites in a bowl until frothy.  Place chopped pecans in another shallow bowl. Remove dough from fridge and roll into small balls (however many cookies you want--I made 20 small ones).

Roll each dough ball in the frothy egg whites, and then roll and press in the chopped pecans. Place on a greased baking sheet.  

Use the back of a small measuring spoon to make an indentation in the center of each dough ball.

Bake at 350 Degrees F for about 10-12 minutes, or until set.

As the cookies come out of the oven, gently re-press the indentations with a small spoon.

 

In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes). Pour small spoonfuls of caramel into the indented cookies.  *Optional: Drizzle with melted chocolate (or sprinkle with sea salt)!

Recipe Source:  Tastes Better From Scratch

Cranberry Fluff

We were ready to head out of town the day after Christmas and I had a package of cranberries that needed to be used up.  I just happened across this recipe while browsing some of my "usual" blogs.  I had seen many other versions of this recipe and decided to finally give it a try since I happened to have all the ingredients on hand.  Sadly, I am the only one that tried it.  My husband has never been a fan of anything that reminds him of a jello-y type salad and my boys must have gotten his genes when it comes to that.  I thought it was so so good!  I ate it alongside my Christmas dinner and it was perfect.

This would be a great Thanksgiving side as well, so stash it away for future use :)

Cranberry Fluff


12-ounce package fresh cranberries
1 cup sugar
8-ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream

In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.

Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.

Stir in the marshmallows.

In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.

Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.

Recipe Source:  Mels Kitchen Cafe

Double Chocolate Mint Cookies

 Do you ever just trust a person when they share a recipe?!  There are a few bloggers/friends if they say something is good I trust them whole-heartedly!  This recipe comes from one of those bloggers and I was not disappointed :)  These cookies turned out soft and delicious.  My family loved them minus my child that hates anything that contains mint.  

I had a bag of the regular Andes mint chips to use from the baking aisle, but the Andes peppermint pieces would be AMAZING, too I'm sure :)

Double Chocolate Mint Cookies

1 cup (8 ounces) butter, cool room temperature (not warm or overly soft!)
3/4 cup (5.5 ounces) lightly packed brown sugar
1/2 cup (3.75 ounces) granulated sugar
2 large eggs (3.5 ounces)
1 teaspoon vanilla extract
2 cups (10 ounces) all-purpose flour
1/2 cup (2 ounces) natural, unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips
1/2 cup (3 ounces) crushed or finely chopped regular or peppermint Andes mints (In baking aisle or holiday section)
Additional 1/2 cup or so crushed or finely chopped Andes mints for rolling

Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper or silpat liners.

In the bowl of an electric stand mixer (or in a large bowl with an electric hand mixer), cream the butter, brown sugar and white sugar together until well-mixed, 2-3 minutes.

Add the eggs and vanilla extract and mix.

In a separate bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.

Add the dry ingredients to the batter and mix until just combined (it's ok if there are a few dry streaks). Mix in the chocolate chips and 1/2 cup crushed Andes mints until combined and no dry streaks remain.

Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball.

Place a couple inches apart on the prepared baking sheets and bake for 10-11 minutes (watch closely and don't overbake; the edges will be set with soft middles).

Let the cookies cool for a few minutes on the baking sheet and then remove to a cooling rack to cool completely.

Recipe Source:  Mels Kitchen Cafe

Oreo Peppermint Crunch Cookies

 Today, I think I get the coolest wife award!  I made my husband not one, not two, but three treats to take into work for the staff to munch on while they were doing trainings today!  I am going to miss being home the two weeks prior to Christmas, so I guess I'm trying to get my love for holiday baking out of the way before we head out.  So stay tuned for the rest of those recipes :)  

 As I was mixing up the dough for these cookies, I thought there was no way they would turn out.  I was absolutely positive there were ten times for mix-ins than dough itself.  I mean we have peppermint crunch pieces, Oreos, and dark chocolate chips...and a lot of each!  I was happy to see that they actually baked up according to plan.  

They are delicious, super soft, and have a great mint flavor.  They are so perfect to take to neighbors or send out the door with your spouse when they have a meeting at work ;)  Or best yet, pour yourself a glass of milk and kick back to have one (or ten).

Oreo Peppermint Crunch Cookies

1 box white cake mix (15.25 oz.)(I use Pillsbury)

1 stick butter, melted (8 Tbsp.)

1 egg

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

4 ounces cream cheese, softened

1 cup Oreo cookie chunks

1 cup Andes Peppermint Crunch pieces

1/2 cup dark chocolate chips

Instructions

Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.

Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.

Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies.

Recipe Source:  Inside Brew Crew Life

Peanut Butter Blossoms

My friends and I were recently discussing (well, like 2 months ago anyway) why peanut butter blossoms were such a traditional Christmas cookie. One of our conclusions was that they are so fast to make. With the I can agree with that. They are a great cookie for kiddos to help with, which is great around the holidays as well.



Peanut Butter Blossoms

48 HERSHEY'S KISSES Brand Milk Chocolates (hugs, peppermint kisses, Reeses PB cups...be creative!)
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Additional granulated sugar

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.Recipe Source: Hersheys

Salted Graham Cracker Toffee

I love it when a recipe finds its way to me, instead of me having to search it out.  I like it even better when the recipe comes from someone that has very similar tastes to my own, so I know I'll love it!  My aunt texted me this recipe and said we needed to try it immediately, so I did...and it is awesome!  It is a little different from the saltine cracker version that I have seen plastered all over Pinterest, and in this case...different is AWESOME!

Be warned, though.  When you start consuming this stuff, you will not stop until the entire pan is gone!  So be prepared to give some of it away as soon as it is ready :)  Enjoy!

Salted Graham Cracker Toffee

14 whole graham crackers (I used the honey-flavored kind)
1 bag (8oz) toffee bits
1-1/2 c. coarsely chopped toasted natural almond (I had sliced ones...they work fine)
1/2 c. sugar 
1 c. (2 sticks) unsalted butter
3/4 c. (4oz.) bittersweet chocolate, chopped, or chocolate chips (I used semi-sweet)
3/4 tsp. coarsely ground salt

Preheat oven to 350 degrees.  Line a cookie sheet with aluminum foil.  Lay graham crackers in a single layer across foil with their edges touching.  Sprinkle toffee bits and almonds over graham crackers.  In a saucepan, bring butter and sugar to a boil over medium-high heat.  Reduce heat and cook at a rapid boil, swirling pan occasionally, for 2 minutes or until mixture becomes syrupy.  Immediately pour over graham crackers.  

Bake until topping is bubbly, about 12 minutes.  Remove from oven and immediately sprinkle chocolate and salt over top.  With a sharp knife or pizza cutter, cut into 2-inch squares.  Let cool completely and store in an airtight container.  

Recipe Source:  aunt Trish

Chocolate Covered Cherry Delights

Next up, some yummy cookies!  I love cookies that are just a little bit different from the norm...hence these cookies.  I know with most people there is a love or hate relationship with chocolate covered cherries.  I really had never had them growing up that I remember, but they have always been one of my husband's favorites.  So we always have a box or two around during the holidays, and I have grown to really like them myself!  

Even if you don't like the boxed variety, these cookies will still knock your socks off!

Chocolate Covered Cherry Delights

1/2 cup melted butter (1 stick) 

1 cup white sugar

1 egg

1/4 teaspoon baking powder 

1/4 teaspoon baking soda

1/4 teaspoon salt 

1 teaspoon vanilla

1/2 cup cocoa

1 1/2 cups all-purpose flour

1 10-oz. jar maraschino cherries*

1 cup chocolate chips

1/4 cup sweetened condensed milk

Preheat the oven to 350F.

Melt the butter and mix in the sugar. When the mixture has cooled off a bit, add the egg and mix. Add the baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition. Add the flour and mix well. The dough will be stiff and a bit crumbly.

Drain the cherries and reserve the juice.

Roll the dough into walnut-sized balls and place on a greased cookie sheet, 12 per sheet. Press down in the center of each ball to make an indentation. Place one cherry in each indentation.

In a double boiler, combine the chocolate chips and the sweetened condensed milk. Heat on low, stirring, until the chocolate chips have melted. Start adding in some of the reserved cherry juice, 1 teaspoon at a time, until the sauce is thick and will glob off a spoon. If it won’t glob off, keep adding juice until it is the right consistency. Spoon a small bit of the sauce over the center of each cookie – just enough to cover the cherry. It shouldn’t drip down the sides.**

Bake in the preheated oven for 10 minutes. Let the cookies cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely.

Recipe Source:  Taste and Tell

Enjoy!!

Andes Mint Chocolate Chip Fudge

I was searching through my files and I realized I have never posted a fudge recipe!  I assure you that I love fudge and have no clue how this travesty has happened.  I am determined to fix this!  

And so, for my first fudge recipe :)  I love the combination of chocolate and mint...almost as much as I love chocolate with peanut butter!  This fudge is super simple to make, just a simple fudge base and a minty center, topped off with Andes Mints and mini chocolate chips.  So yummy...just like biting into an extra thick Andes Mint!  Enjoy :)

Andes Mint Chocolate Chip Fudge

makes 42-48 small squares

2 cups semi-sweet chocolate chips, divided

1 14 oz can sweetened condensed milk, divided (I used fat free)

1 cup white chocolate baking chips

1 teaspoons peppermint extract (or more, go by your taste preference)

2 drops green food coloring

1 tsp shortening

1/2 cup mini chocolate chips and/or Andes Creme De Menth Baking Chips

Line an 8×8 baking pan with parchment paper.  Spray paper with non-stick spray and set aside.

In a small saucepan over low heat, melt 1 cup chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.

In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring.  Spread mint layer over chilled chocolate layer.  Chill for 5-10 minutes as you make the final layer.

Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30 second increments.  Stir until completely smooth.  Spread over chilled mint layer.  Top with mini chocolate chips and/or Andes baking chips.  Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).

Cut into squares.  Store in an airtight container in the refrigerator up to two weeks.  Fudge will freeze and thaw well.

Recipe Source:  Sally's Baking Addiction

Oreo Peppermint Truffle

Alright...so I'm on a little obsessed with truffles lately!  They are a cute way to fill up your Christmas goody plate and everyone loves them :)

The ladies at my hubby's office said that these have been their favorite thus far that I have brought in this year.  I would have to agree!  Chocolate and peppermint is one of those combos that just reminds everyone of Christmas.  Make these...they are easy, and they are loved by all!

Oreo Peppermint Truffles

1 (1lb) pkg Oreo cookies
8 ounces cream cheese1 
(16 ounce) package baking chocolate (I used white almond bark)
2-3 peppermint candy canes, crushed
vegetable shortening (per instructions on almond bark...mine said 1 Tbsp)

Place Oreos in the food processor & pulse until roughly chopped.  Add cream cheese and process until completely combined.Line baking pan with parchment paper.  Roll into ball and place on paper.  Place in freezer until firm (15 or 20 minutes is plenty).Melt chocolate according to directions on package (add the shortening suggested for dipping).  Dip balls into chocolate to cover completely (I used a toothpick), place back on paper.  Quickly sprinkle with crushed candy canes.Let chocolate set and serve.  Keep refrigerated.

Cookie Dough Truffles

I am excited to show you all the yummy Christmas goodies I've been working on!  My husband's family loves to give away goodie treats to their neighbors, and if that's your kind of thing...here are some ideas to fill those up!  

These truffles are very good and are eggless, so no worries about getting sick from eating raw cookie dough :)

Cookie Dough Truffles

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1 can (14 ounces) sweetened condensed milk

1/2 cup miniature semisweet chocolate chips

1/2 cup chopped walnuts

1-1/2 pounds dark chocolate candy coating, coarsely chopped

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.

Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Recipe Source: Taste of Home

Eggnog Pie

Here is a post I shared over at Kiki Creates last week.  Click the button to see lots of fun ideas for the holidays!

The best part of Thanksgiving is the desserts, in my opinion.  I love me  good pumpkin, pecan, or apple pie...but today I have something new for you in case you are wanting to switch things up a bit!  I was looking for a pie that used up one of my husband's holiday favorites...eggnog, and ran across this recipe.  I knew he'd love it right away!  I had good intentions of making my own crust for this pie, but my time constraints on Sunday forced me to bust out the store bought version.  It was still great, and I can't wait to try it with a homemade pie crust!  

The eggnog flavor is subtle, if you ask me.  It's a sure crowd pleaser, and is super simple!

Eggnog Pie

2 cups eggnog

1 cup milk

1 package (4.6 ounces) cook-and-serve vanilla pudding mix

1 tablespoon rum or 1/2 teaspoon rum extract

1/8 teaspoon ground nutmeg

1 pastry shell (9 inches), baked

Whipped topping and additional ground nutmeg, optional

In a large saucepan, cook the eggnog, milk and pudding mix over medium heat until thickened and bubbly. Remove from the heat and cool slightly. Stir in rum and nutmeg. Pour pudding mixture into crust. Chill until set. Garnish with whipped topping and sprinkle with nutmeg if desired. 

Recipe Source:  Taste of Home

Enjoy!

Cherry Chocolate Kiss Cookies

Aren't these little babies adorable?!  I love how the color turned out, very festive for the holidays :)


My hubby loves the chocolate/cherry combination, in fact one of his all time favorite treats is Queen Anne cherries.  When I saw this recipe, I knew it was a recipe he would definitely be up for helping me sample.  The little chopped up bits of cherry were a yummy treat, and these cookies were very tasty.


Enjoy.

Cherry Chocolate Kiss Cookies



1 cup of softened unsalted butter
1 cup of powdered sugar
1 tbsp maraschino cherry juice
3/4 tsp vanilla extract
2-3 drops of red food dye (optional)
2 1/4 cups of flour
1/8 tsp salt
1/2 cup of maraschino cherries, chopped up
White sugar, to roll the cookies in
36 chocolate kisses


Beat the butter with a mixer until creamy and smooth. Add the powdered sugar, maraschino cherry juice, vanilla extract, and red food dye (if using); beat with a mixer until smooth. Mix the flour and salt together then pour in batches into the dough. Mix with the beater, making sure to wipe the sides of the bowl with a rubber spatula. Add the cherries and mix well with spoon. Place the dough into the refrigerator for 15-30 minutes.


Preheat the oven to 325 degrees. Line a baking sheet with a silpat mat.


Roll the cookie dough into small balls then drop into a bowl of sugar; roll to coat evenly. Place the balls on the cookie sheet about 2 inches apart; press your thumb down in the center of the cookie gently. Repeat.


Place into the oven and bake for 13-14 minutes. Remove them from the oven and immediately place a kiss in the center of each cookie. Let them set up on the baking sheet for 3-5 minutes before moving them to a wire rack to cool.

Recipe Source:  For The Love of Cooking

Eggnog Cookies with Eggnog Glaze

The smells of the season make it FEEL like Christmas.  I love walking into a house and smelling cinnamon, or freshly baked cookies, minty hot chocolate, or the scent of pine.  There is nothing like it.  I love sharing seasonal, yummy recipes that are comforting and make it taste and feel like the holidays are right around the corner.

My hubby loves eggnog.  Me...I can have about half a glass before I am done (it is so rich!).  I do love the taste, though, which made me think these cookies would be right up my alley.  They sure were :)

 The eggnog flavor is definitely not overwhelming, and the eggnog glaze was a perfect compliment to the cookies itself.  Enjoy!


Eggnog Cookies with Eggnog Glaze


Cookies:

1 1/4 cups white sugar

3/4 cup butter, softened

1/2 cup eggnog

1 teaspoon vanilla extract

2 egg yolks

1 teaspoon nutmeg

2 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

Eggnog Glaze:

1 ½ cup powdered sugar

3 tablespoons eggnog

1. Preheat oven to 300°F (150°C)

2. Combine flour, baking powder, cinnamon and nutmeg.

3. Cream sugar and butter until light

4. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.

5. Add flour mixture and beat at low speed until just combined.

6. Do not over mix

7. Spoon onto un-greased cookie sheets or parchment paper and make the dough balls rather small, they will spread generously in the oven. 

8. Sprinkle lightly with nutmeg.

9. Bake 15 to 18 minutes or until the edges barely start to brown.

10.  While cookies are in the oven, make the eggnog glaze by whisking together the powdered sugar with 3 T eggnog.

11.  Glaze your cookies warm or cooled and top with cinnamon.  

Recipe Source:  Your Cup of Cake

Happy baking to you all this amazing holiday season!

Sticky Bun Breakfast Ring

9 am church usually ruins my ambitions for making breakfast because I am NOT a morning person.  I work graveyard shifts and if the kids would let me, I'd sleep in until at least 11 every morning!

Daylight savings was the little push I needed last week to get up and make breakfast.  These were a little twist from the Rhoades roll and butterscotch version we have had many times, and just as yummy :)

Sticky Bun Breakfast Ring

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter or margarine, melted

1/2 C. syrup

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, opt.

1/4 C. chopped almonds, opt.

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).

Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

I used two tubes of Pillsbury Grands biscuits this morning, but won't do that again. I'll either use the smaller biscuits or one tube of the grands, as stated in the recipe list above. These had to bake for about 30 minutes. Still amazing, but I'll be doing it the other way from now on (the way they're supposed to be made).

Top with remaining syrup and sugar mixtures.  Bake at 375 degrees for approximately 20 minutes or until golden brown.  Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

Source:  All Things Delicious