Tonight I just wanted to make cookies, but I couldn’t decide what I wanted to do. So I went with cookies meet craft project. Enter Shortbread Wheels. This recipe makes 14 cookies if you have the right sized cookie cutters. So it’s not an overwhelming amount of dough to deal with but it’s enough to enjoy.
It’s just concentric circles of shortbread and chocolate shortbread. It came together really quickly and the dough was a good texture. The chocolate dough was a bit more delicate than the plain butter but they were easy to repair. Anyway, just a fun little diversion on a cold, snowy Saturday night.
On the face, these seem a little strange. And to be honest, when I tried the batter, I was a little scared. Peanut butter, banana, oatmeal, chocolate chips…so good! These are a dense, moist little cookie packed with flavor.
A few notes on this recipe. It says to bake for only 6 minutes, but mine went for 11 and they were just barely brown. They don’t spread much, so don’t worry about putting a bunch on the cookie sheet. I used the version where you sub 1/2 cup of butter with peanut butter, and used milk chocolate chips, pecans, and subbed wheat pastry flour because I was out of regular wheat flour. The only thing I might do differently next time is add a little cinnamon. Get the recipe and make some today!
It’s not Christmas without a few things: family, Blue Ribbon Sugar Cookies, and mom’s peanut brittle. Mom’s peanut brittle is one of everyone’s favorite Christmas treats, and something I am hopeless at making it. I’ve become the baker in our immediate family, but she is definitely the candy maker. My peanut brittle is always over or underdone, and ends up sticky or charred. Luckily, my mother has become the peanut brittle expert in the family. She definitely has the touch, and has had the patience of trial and error to get it right. I believe her recipe mainly involves consistency – careful measure, the same equipment every time, and the same method. It’s more science than art, as all baking and candy making is.
My mom churns out about a dozen batches each Christmas, and it’s become one of the most anticipated treats of the holiday. The whole family looks forward to a big bag of this stuff, and I personally both love and dread the bag I get because I cannot stop eating it until it’s gone.
It’s the most delicious game of chicken ever – can I stop eating before I crack a tooth? Can I stop eating before I get sick? But it’s 100% worth the risk.
Have you tried your hand at this delicious stuff? Here’s a great Peanut Brittle recipe from AllRecipes.com – let me know if you have the touch in the comments below!
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This is another “don’t come home without it” recipe. I make them every year, and we made them every year when I was a kid for as long as I can remember. It’s a recipe that my grandma gave to my mother, though I never remember grandma making them.
There were years when it didn’t quite come out right. The one batch that tasted soooo bad and we never figured out why. The batches where the bottoms got a little char-grilled. The time it took to make the dough by hand, the frosting with a hand mixer (no Kitchenaid in sight).
But my favorite memory of these cookies is the people who enjoyed them. We all love them with frosting, but my grandpa liked them without. So every year we’d frost almost all of them, and leave a dozen unfrosted just for him. He’s no longer here to enjoy them, but I still make some unfrosted for him.
I passed these along via AllRecipes way back in the day (2004 – that is “in the day” for the internet), and they’ve gotten 4.5 stars over the years. Here are a few things you should know about them to consider them 5 star:
These are drop cookies. If you try to roll them, you will swear.
These are very lemony. Many have said they use all vanilla and like them better. I’ve never tried it, but I wouldn’t dare mess with a family tradition.
They can get oily. Make sure the butter/margarine isn’t too soft when you start. Mix the butter and sugar well before you add in the powdered sugar and oil, then whip those with the eggs very well.
They can go quite flat and get very delicate. Again be sure your butter isn’t too soft and don’t over-flatten them. They’re still good if they get very flat – they’ll just be more crunchy and prone to breakage.
I use a buttercream frosting with a little lemon in it – it compliments the lemony flavor of the cookies. But feel free to mix it up, and I hope you have a merry Christmas!
I think if I said, “Sorry Mom, I didn’t have time to make the toffee,” I might not be allowed in the house for Christmas. We have a million treats to choose from, but this stuff doesn’t last long no matter how much competition it has.
The ingredients are beyond simple, and number only six. Better than that, you just pop it all in the microwave for a few minutes and pour it out. The hardest part is waiting for it to cool so that you can break some off. You need to test each batch after all.
Only a couple of words of caution on this one. Watch the color carefully – too light and it tends to separate. Too dark and it tends to have a weird flavor. So you have to experiment a little bit to find the right color. But once you get it down, you can crank out batches of this in no time. Which is a good thing because you’ll get a lot of requests. And don’t make it too early, or you’ll have to make more (because it will disappear quickly!).
Every Christmas Eve, my mother’s side of the extended family gather to wait for Santa to arrive. The children each get a present direct from the big guy himself, the adults fight over inexpensive and sometimes fairly questionable gifts in the white elephant gift exchange. And of course we all eat.
Christmas Eve is a pot luck filled with a little bit of everything. And since I’m a fairly picky eater, I always bring something hearty that I know will fill me up in case I don’t find other things at the party…just in case.
As part of the AllRecipes AllStars program, we were challenged to create a new recipe with a Sargento cheese. A rough job (who doesn’t LOVE cheese?) but someone has to do it. So I created a recipe especially for that Christmas Eve gathering, filled with my favorite things.
These potato puffs will be coming to my next Christmas Eve. Mashed potatoes, cheddar cheese and all wrapped up in a little puffed cheddar package of deliciousness. They’re easy to make, super cute and I am sure they’ll be a big hit. A warm bite of creamy, cheddary, hearty goodness on a cold Christmas Eve.
I work in online retail. That means this time of year, I barely have time to shower, let alone bake. But my sweet tooth has no understanding of this fact. And my stress level requires a certain amount of chocolate to maintain an even keel.
The solution to this dilemma? Nutella. Cake. In a mug – in the microwave.
Beware, this is highly addictive and incredibly simple and quick to make. Grab some pantry ingredients and mix them up in a very large mug. Pop in the microwave for 2 minutes or so. Top with vanilla bean ice cream if you dare.
“This is the best birthday cake I’ve ever had. Ever.”
“This is the best thing I’ve ever eaten.”
” I went to this bakery in New York and had a flourless chocolate that was the best thing I’ve ever eaten. I took another trip back to New York just to eat that cake again. This is better.”
“You take a bite and it seems like it should be way too sweet. Then it’s not. How? I love it so much!”
Normally I would not brag like this about something I’ve made, but I am giving the credit to this recipe. Also I’m not saying it, those are quotes from my co-workers. I made it because I was looking for something for a co-worker who is gluten free. It turned out to be the best dessert I’ve ever made.
I’ve made this for work about three times now. This last time I made it, I hearing people say “it’s THAT cake??” and kept seeing people hurry by my office to the kitchen to get a piece before it was gone.
So long story short, make this for all the chocoholics in your life, including those who are gluten-free. The ingredients aren’t inexpensive – this is 18 ounces of good chocolate and a half dozen eggs. But it’s beyond worth it. It has the silky texture of the inside of the most decadent chocolate truffle you’ve ever had. The recipe calls for all dark chocolate. Normally I use 80% Lindt bars – last time I scored hard at Tuesday Morning where they were on clearance for $1 each. But I’ve found that if I cut the dark with about 1.5 ounces of a milk chocolate bar, it gives it a great balance. You can even blend in some semi-sweet as well – whatever mix of chocolate you use, it turns out amazing. I also usually slip some vanilla in there that it doesn’t call for.
I decorated this one with a drizzle of melted semi-sweet chocolate, but it would also be great with a fruit topping, or just a light dusting of powdered sugar.
Ready for something crazy sweet? These Frosted Cereal Bars combine marshmallow, crispy rice cereal, peanut butter, chocolate…you get the idea. I made these for work for a birthday tomorrow. We have extra people at work right now, and I wasn’t sure the flourless chocolate cake would cover everyone so I made these to stretch a little bit.
They come together quickly with things you normally have on hand. I scaled the recipe to 2/3 the original and they filled a 9×13 pan perfectly. It says that will make 12, but I cut mine into 32 and they’re just the right size. I also dipped the tops in melted peanut butter chips then drizzed with melted dark chocolate chips to make them a little prettier.
Let’s make some seafoam! What am I talking about? I hadn’t ever seen or heard of seafoam until I went to school in Michigan. Before that, it was just a color of green to me.
Seafoam is an airy, caramel-flavored candy that is covered in chocolate, and is very crunchy but melts in your mouth. It’s tough to find here, so I went on the hunt for a recipe. This is my second attempt at this recipe, and I figured this time I’d record what happened, for better or worse.
Gather your ingredients.
This version takes dark corn syrup, sugar, baking soda, vinegar and chocolate chips.
Get pan ready to go – I lined an 8×8 with foil and sprayed it with non-stick spray. This makes it quick to cool and really easy to break apart in the end. I only made a half batch, so mine turned out a lot thinner than it would if you did the full batch. Seafoam is meant to be big thick blocks so that you get the airy layers, so I’d recommend using a loaf pan if you only make a half batch. Use a much bigger pan than you think you need. This will expand…a lot.
Pour the sugar, corn syrup and vinegar in a pan, mix them together and cook over medium low heat. This stage is going to take about 15 minutes or so. Mine turned out a little too done on the bottom. The recipe said to get it to 307 degrees and I left it on until it was right at 300 – that was too long. So I’d recommend turning off the heat at about 280 degrees.
Pour in the baking soda and mix it in. The baking soda reacts to the vinegar and the candy kind of volcanoes up, growing to at least double its size. Work quickly at this stage, and don’t stir too much. As soon as it gets fluffy like the 3rd frame above, get it into the pan.
Don’t worry about spreading it evenly, just dump it in the pan and let it cool. When it’s cool, break it into shards and dip them in chocolate. I melted chocolate chips in the microwave. I think I prefer milk chocolate on this candy, but you can use whatever you think will taste best. You can coat them completely, or just dip an end in to make them less messy to devour later. And voila – seafoam! Keep it covered tightly – moisture makes this gummy and there’s nothing worse than a sticky, gummy piece of seafoam.