Christmas Baking...

Tis the Season to be baking...

fa.. la.. la.. la.. la.. la!

I have all ready had one baking day with friends

and I'll be doing another baking day 

with my mom this week.

Whew...that's a  lot of cookies!

(Smiles)

Every year I make cookie platters

 for my hubby's work

my Father in Law's crew, my Aunt's office 

and a few of our friends.

I love to bake and give!!

Believe it or not, I really don't 

eat a lot of what I bake.

I might eat my fair share at times 

but I don't eat a lot of my goodies!

Sugar cookie cut outs are our most favorite!!

So I have have to make a double 

batch when I bake!

What are your most favorite 

cookies you bake this time of year?

I do a huge variety...

Almond Blossoms

Scotcharoo's

Cocoa Drops

Butter Brickle Bars

Snickerdoodles

Peppermint Shortbread

Cranberry Orange Shortbread

Ranger Cookies

Sugar Cookies

Fudge

Cashew Brittle

More Fudge

Just to name a few... HaHa!

I made chocolate covered cherries 

last year for the first time

and they were really yummy!

These are my father in laws favorite!

Click on the link below if you'd like 

to give them a try.

Chocolate Covered Cherries Recipe

And by the end of the holiday baking season

you will feel like this...

Thanks so much for stopping by...

May you all be blessed with Christmas Cheer!!

Hugs & Blessings To You,

Gluten Free Peanut Butter Cookies...

Good Afternoon!

Just taking a break from cleaning and organizing

to tell you about a really simple cookie recipe.

My dear friend gave me this cookie recipe

 about a month ago

and I must admit that I have now

 made these cookies 3 times since then.

They are so easy and so quick to make and

Yes they are Gluten Free!

(I don't eat everything GF, but love to try new recipes that are)

Gluten Free Peanut Butter Cookies

1 cup peanut butter or other nut butter

1 cup brown sugar

1 egg

1 tsp. baking soda

1/2 cup chocolate chips

Preheat oven to 350. Mix together in a bowl. 

Place on cookie sheet and bake for about 9-10 minutes.

Cool on pan for a few minutes and then transfer to a cooling rack.

I added a handful of oatmeal to mine, 

but you can use whatever you'd like.

I also made a batch using almond butter 

instead of the peanut butter 

and they turned out just as yummy!

Oh and I must warn you that you won't be able to eat just one!

Sorry...eat with caution!

Ha!

I hope you are all doing well!

Thanks so much for stopping by...

Have a Very Merry Christmas...

Christmas Cheer Is Here!

So many things to do and it seems as

 though there is very little time to get 

everything finished.

My sister in law and her family will be here

 to celebrate with us this year.

What a joyous time

 this should be.

Yay!!!

We are hoping to get some snow, 

so we can go sledding while everyone is here.

Keep your fingers crossed!

I have been baking for days and will be sending 

many platters of goodies for my family to share.

Cold weather has set in,

fire is blazing,

hot coffee is brewing

and goodies are very tempting...

I  will admit, I have sampled at least 1 cookie each time 

I have walked into the kitchen.

Good thing you don't have a clue

 how many I have really had!!

Hee-Hee! 

I have gifts to wrap...

and Christmas parties to attend.

And I'm thanking God for giving me

 strength to get things done.

I believe after all this I might need 

to hibernate for a while!

(A much needed nap)

Yes, this is my Christmas Cheer!

May God give you all that you wish for 

this Christmas Season!

~~~~~~~~~~~~~~

And now for at least one holiday cookie to share:

Easy Chocolate Peppermint Bark

1 sleeve of Graham Crackers, broken in fourths

1 bag of chocolate chips

1 Tbsp. Coconut Oil or Shortening

2 Candy Canes, crushed

Melt your chocolate chips with your 

coconut oil or shortening

 in a small saucepan.

Take each piece of graham cracker and dip into 

melted chocolate until completely covered.

Place the dipped graham crackers onto

 a baking sheet lined with wax paper.

Sprinkle crushed candy cane onto the tops of the 

chocolate dipped graham cracker.

Place in fridge until chocolate has hardened.

Store in a fancy tin.

(I store mine in the fridge)

Easy Peasy!

I hope you all have a Very Merry Christmas!

Don't forget:

 Jesus is the Reason for the Season!

Blessing and Hugs,

Macadamia Nut & White Chocolate Chip Cookies...

Have you ever just had one of those

 cookies that makes your mouth water?

I have been on a cookie kick for quite some time,

but I also love to bake me, myself and I a cookie!

And, these are my F-A-V-O-R-I-T-E 

of all time kind of cookie!

I'm sure most of you have this recipe,

 but I am gonna share it with you anyways!

I have changed the recipe a wee bit to my liking,

so feel free to do the same when making yours!

Macadamia White Chocolate Cookies

1 c. butter

1 1/2 c. sugar

1/2 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. flour ( I use 1 c. white, 1 c. wheat)

1/2 tsp. b soda

1 tsp. salt

2 c. white chocolate chips

1 c. chopped macadamia nuts

Preheat oven to 350.  

Cream butter and sugars until light and fluffy.  

Add in eggs and vanilla.  

Stir in dry ingredients and bake for 10-12 minutes.

Don't they look inviting?

Maybe too inviting?

Yep... and this is why I don't bake them very often,

cause I can eat way more than I should in one setting!

Yummy!

Have a great day Friends!

Thanks for stopping By.

Hugs,

Oatmeal Cranberry White Chocolate Delights

I got this recipe off the back of a Craisins bag a long time ago and keep adding new flavors to change it up a bit. Every time I make these, I tweak the recipe with a new added ingredient, so they never taste the same twice.  Be bold and be creative!!

Happy Baking!

 

 

Oatmeal Cranberry White Chocolate Delights

 

You will need:

 

2/3 cup butter

2/3 cup brown sugar

2 eggs

1 1/2 cups oatmeal (I use half quick and half old-fashioned oats)

1 1/2 flour (I do half white, half wheat flour)

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. almond extract

1/2 bag (3oz.) dried cranberries

1 cup white chocolate chips

1/4 cup chopped pecans

 

Preheat oven to 375 degrees. Using an electric mixer, beat butter and brown sugar in a large bowl. Beat until light and fluffy. Add eggs and almond extract, mix well. Combine the oats, flour, baking soda and salt. Mix until well combined. Add in the dried cranberries, white chocolate chips and pecans.  Drop by rounded teaspoons onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown.  Makes about 3 dozen cookies.

 

 

Another thing that I have added to these are a handful of coconut and then I have drizzled a simple butter frosting over the tops.  These are great to give as a gift or to hide them for yourselves. They aren't real sweet, so you shouldn't feel guilty eating more than one. I always keep mine in the freezer for they seem to last a bit longer and they stay fresher.

 

If you come up with a new creation for these yummy cookies, let me know. 

I love hearing new ideas!!

 

Where your treasure is, there your heart will be also.

Matthew 6:21

Baking Time with My Boys (and a Sugar Cookie Recipe)

Clayton helping roll and cut out the cookies!

He does not like his picture taken,

but I managed to get a few during "this bonding in the kitchen moment".

 

We are making Fall Leaves and Pumpkin Cookies

YUMMY!

 

My Noah, decorating away!

Clayton and Marshall, frosting and ignoring the camera.

 

I somehow managed to get all three of them to pose with smiles and all.

And, they have their Aprons on!

Awesome!

6 batches of cookies later, frosting everywhere

and they are finished.

Didn't they do a great job??

 

And, if you are wondering where is the recipe. Well it's right below.

I hope you enjoy them as much as we all did. They don't last long around my household.

 

CUT-OUT SUGAR COOKIES

 

1 1/4 Cups Sugar

1/2 Cup Butter

1/2 Cup Shortening

2 eggs

1/4 Cup Corn Syrup

1 Tbsp. Almond Extract (or you can use vanilla)

3 Cups Flour

3/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

Sprinkles and Candies, if desired

 

Combine sugar, butter and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, corn syrup and almond extract. Beat until well blended and fluffy.

Combine the flour, baking powder, baking soda and salt. Mix until all blended.

Divide dough into 4 balls. Wrap each ball into plastic wrap and place into fridge for at least 1 hour. Keep refrigerated until ready to use.

Heat oven to 375.

Sprinkle some flour onto a flat surface, place one ball of dough on the floured surface. Roll out dough (with rolling pin) to about 1/4 thickness. Cut out cookies using your favorite cookie cutters and then place on an ungreased baking sheet. Repeat with remaining dough.

Bake one baking sheet at a time at 375 degrees for 5 to 9 minutes, depending on size of cookie.

Do not over bake. Cool for at least a minute or two before moving to a wire rack to cool.

Once cooled, frost and decorate.

 

BUTTER ALMOND FROSTING

 

1 Stick Butter, softened

1 1/2 tsp. Almond Extract

3 to 4 Cups Powdered Sugar

1/4 Cup Milk or Heavy Whipping Cream

 ( you may need a little more for desired spreading consistency)

Food Coloring, if desired

 

In a large bowl, combine all ingredients, except food coloring.

 Mix until well combined and fluffy.

Add in food color of your choice.

 

Enjoy!

 

 

Be devoted to one another in brotherly love. Honor one another above yourselves.

Romans 12:10

 

 

 

 

 

 

 

 



Simple Graham Cracker Cookies

You may all ready have  a similiar recipe,

but I wanted to share it any ways.

My mom use to make these all the time for me and my brother.

It's one of the easiest cookies to make and it brings back so many happy memories as a kid.

 

I hope you enjoy them!

 

Simple Graham Cracker Cookies

 

 

1-2 Pkg. Graham Crackers, broke in half

Frosting

 

All you do is break the graham crackers in half

and spread on your favorite frosting.

 

 

My favorite is caramel frosting, but you make what you like!

 

I put mine in the freezer,

they taste so good frozen, plus they last a bit longer if you store them in there!

 

 

 

It is good to remember that the tea kettle,although up to its neck in hot water, continues to sing.

 

Be joyful always; pray continually; give thanks in all circumstances,

for this is God's will for you in Christ Jesus.

1 Thessalonians 5:16-18

 

Many Blessings,

Amy