Friday, December 13, 2013

Holiday Shenanigans -- Our Favorite Holiday Recipes


Today we are sharing some of our favorite holiday recipes that we like to make/plan to make this year!

Recipes are not ours unless otherwise noted (except for Daisy's & Jana's) and so if you Pin these or share them please go to the original source which we have linked in all cases.

Jen's Picks


One of my favorite things to do is scour Pinterest for new recipes. This holiday season I decided to search Pinterest for new holiday recipes and of course I had no trouble finding any!

Crunchy Peanut Butter Cups 

 

Image Credit to Blue-Eyed Bakers

*these are DELICIOUS. I made them for a coworker over the summer and they were a hit*

Makes 8
Ingredients:
  • 1/4 cup butter
  • 3/4 cup peanut butter
  • 3/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1 cup semisweet or milk chocolate chips
  • 1/4 cup milk
  • Sea salt
Directions:
Line a  muffin tin with papers (you could also use a mini muffin tin if you prefer).
In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds.  Stir until smooth.  Add graham cracker crumbs and sugar and mix to combine.  Distribute mixture evenly between the prepared muffin cups.  Refrigerate for 15 minutes to set peanut butter layer.
After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted.  Stir until smooth.  Distribute chocolate evenly over the top of the peanut butter layer.  Sprinkle with sea salt and chill until firm, at least 30 minutes.  Store covered in the fridge.

Thick Sugar Cookies



 Image from Taste of Home

*what is Christmas without cookies?!*
Ingredients
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 3 egg yolks
  • 1-1/2 teaspoons vanilla extract
  • 3/4 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 4 cups confectioners' sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 to 3 tablespoons 2% milk
  • Assorted colored nonpareils, optional
Directions
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Beat in eggs, egg yolks and extracts.
  • In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
  • Shape into a disk; wrap in plastic wrap.
  • Refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 375°.
  • On a lightly floured surface, roll dough to 1/2-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets.
  • Bake 10-12 minutes or until edges begin to brown.
  • Cool on pans 5 minutes. Remove to wire racks to cool completely.
  • For frosting, in a large bowl, beat confectioners’ sugar, butter, shortening, extracts and enough milk to reach desired consistency.
  • Spread over cookies. If desired, sprinkle with nonpareils.
  • Yield: about 3 dozen.
*this recipe is from Taste of Home. Link to recipe: Thick Sugar Cookies

Peppermint Fudge

*tis the season for peppermint everything*


Ingredients:
1 - 14 oz. can sweetened condensed milk
1 Tb. butter + extra for buttering the dish
1 lb. dark chocolate chips/chunks
1/4 tsp. salt
1/4 tsp. peppermint extract
1 tsp. vanilla extract
1 cup Andes Peppermint Chunks

Directions:
  • Grease a 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
  •  Place a medium sauce pot over medium heat with 2 inches of water. Place a glass bowl over the top--making sure the glass doesn't touch the water.
  •  Pour the condensed milk and butter in the bowl and heat.
  • Add the chocolate chips and salt in the bowl. Stir the chocolate and watch as it melts and thickens--about 5 minutes.
  • The mixture should thicken to a THICK cake batter consistency--almost too thick to pour.
  • Add both extracts and mix well.
  • Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
  • Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
  • To cut, dip a sharp knife in hot tap water, wipe and cut quickly. Dip and wipe the knife between cuts. Cut into 1 inch squares.
*this recipe is from A Spicy Perspective. Link to recipe: Peppermint Fudge

Jamie's Picks  

 

Rumchata Mint Hot Chocolate

**We have our book club party coming up this weekend and this is what I'm making!**
Photo credit to The Cookie Rookie (she also modified the recipe I shared below to make it simpler/a little less sweet so if this one below looks too sweet check out this one)
Ingredients
1 bottle of Rumchata (750 ml) 
2 cans of Sweetened condensed milk 
1 carton of Heavy whipping cream
2 bags of broken up Andes Mints(or the chips)
4 cups of milk 


*Need a crock pot or you could possibly let it simmer for 2 hours(but be careful to watch it doesn't burn) 
- In Crock pot mix all ingredients together, cook on HIGH for 2 hours, stirring occasionally 

The night before the person who made this said she put the Rumchata and chocolate in the crock pot and let it sit overnight. In a separate container she mixed all the dairy ingredients together and let them sit in the fridge overnight as well. In the morning she poured the dairy mix into the crock pot and let it cook for 2 hours on HIGH. I saw another source for this recipe and they didn't do that so I think it's optional.


Crock-Pot Peppermint Mocha Hot Cocoa 

*If you are looking to make a tasty, non-alcoholic drink*

 

Ingredients:

1. 1 cup of Coffee Mate Peppermint Mocha Creamer
2. 1.5 cups of cocoa powder
3. 6 cups of milk
4. 1 bar of semi-sweet chocolate
5. 1 bar of peppermint bark
6. Marshmallows (for garnish)
7. Whipped cream (for garnish)
8. Candy canes (for garnish)


Instructions:

1. Combine 1 cup of Coffee Mate's Peppermint Mocha Creamer and 6 cups of milk in a crock-pot.
2. Stir in 1.5 cups of cocoa powder. Stir with a whisk, but it won't fully dissolve until the milk and creamer heat up.
3. Break-up and add a bar of semi-sweet chocolate and a bar of peppermint bark.
4. Cook on high for 2 hours stirring frequently.  


Recipe from Sunny With A Chance of Sprinkles

 

Candy Cane White Chocolate Mini Cheesecakes

Last year Will and I made cookies for his family's Christmas Eve dinner (feast really) but I think this is what we are going with this year! They look heavenly!! 

Image & Recipe from Tater Tots & Jello

Ingredients
  • 18 vanilla wafer cookies
  • 2 (8oz) cream cheese, softened
  • 1 (8oz) neufchâtel cream cheese, softened
  • 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 C white chocolate chips, divided
  • 1 1/4 C crushed mini candy canes, divided
  • 18 foil muffin liners
Instructions
  1. Preheat oven to 350 degrees.
  2. Place foil liners in 2 muffin pans.
  3. Place 1 vanilla wafer in the bottom of each cup.
  4. Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
  5. Don't over beat.
  6. Gently stir in 3/4 C chocolate chips and 3/4 candy cane pieces.
  7. Fill each cup 3/4 of the way full.
  8. Bake 20-25 minutes or until almost set.
  9. Remove from oven; let cool 5 minutes on rack and then remove from pan.
  10. Once cool cover and refrigerate for 3 hours.
  11. Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
  12. Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
  13. Enjoy!
  14. * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.
Ingredients
  • 18 vanilla wafer cookies
  • 2 (8oz) cream cheese, softened
  • 1 (8oz) neufchâtel cream cheese, softened
  • 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 C white chocolate chips, divided
  • 1 1/4 C crushed mini candy canes, divided
  • 18 foil muffin liners
Instructions
  1. Preheat oven to 350 degrees.
  2. Place foil liners in 2 muffin pans.
  3. Place 1 vanilla wafer in the bottom of each cup.
  4. Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
  5. Don't over beat.
  6. Gently stir in 3/4 C chocolate chips and 3/4 candy cane pieces.
  7. Fill each cup 3/4 of the way full.
  8. Bake 20-25 minutes or until almost set.
  9. Remove from oven; let cool 5 minutes on rack and then remove from pan.
  10. Once cool cover and refrigerate for 3 hours.
  11. Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
  12. Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
  13. Enjoy!
  14. * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.

Read more at http://tatertotsandjello.com/2013/11/happy-holidays-candy-cane-white-chocolate-mini-cheesecakes.html#ydTHd7TykZFL5RE5.99
Ingredients
  • 18 vanilla wafer cookies
  • 2 (8oz) cream cheese, softened
  • 1 (8oz) neufchâtel cream cheese, softened
  • 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/4 C white chocolate chips, divided
  • 1 1/4 C crushed mini candy canes, divided
  • 18 foil muffin liners
Instructions
  1. Preheat oven to 350 degrees.
  2. Place foil liners in 2 muffin pans.
  3. Place 1 vanilla wafer in the bottom of each cup.
  4. Beat cream cheese until smooth, add sugar, eggs, and vanilla; just until incorporated.
  5. Don't over beat.
  6. Gently stir in 3/4 C chocolate chips and 3/4 candy cane pieces.
  7. Fill each cup 3/4 of the way full.
  8. Bake 20-25 minutes or until almost set.
  9. Remove from oven; let cool 5 minutes on rack and then remove from pan.
  10. Once cool cover and refrigerate for 3 hours.
  11. Before serving; place remaining chocolate chips in a microwave safe bowl, microwave for 15 seconds, stir, 15 more seconds, stir, repeat again if necessary until smooth.
  12. Place 1 tsp crushed candy cane in the center of each cheesecake, use a fork to drizzle white chocolate back and forth over the tops.
  13. Enjoy!
  14. * to crush candy canes, remove wrappers, place in gallon freezer bag, hit with the back of a metal spoon.

Read more at http://tatertotsandjello.com/2013/11/happy-holidays-candy-cane-white-chocolate-mini-cheesecakes.html#ydTHd7TykZFL5RE5.99

Daisy's Pick

Poached Pears



Ingredients:

  • 2-3 Cooking pears per person
  • Bottle of Amaretto
  • Sugar
  • Clove
Directions:
  • Peel the pears, but leave them whole
  • The Amaretto gows into a big pot with the pears, add water until the pears are submerged
  • You can add sugar and clove if you like, I usually only add a little bit of sugar
  • Heat until the water and amaretto is cooking
  • Leave on with the heat turned low for at least two hour, check often if there's still liquid in the pan along with the pears
  • Serve as a side dish or with vanilla ice as desert
**This is my mom's recipe**

Jana's Pick

I make these cookies every year because they are AMAZING. And really, they are like potato chips. You can't eat just one or two. You can eat a TON and not get sick. 

Spritz Cookies

Image Source

Ingredients:
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 cups butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon clear vanilla extract 
  • 1/2 teaspoon no-color almond extract 
Directions:
  • Preheat oven to 350ºF.
  • In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Add red or green food coloring if you would like! Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
  • Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely. 

Paula's Pick

There was a long time in my life where I didn't like these cookies. I was a stupid child. Now I want to eat as many as possible to make up for lost time- but unfortunately you can only eat one or two if you know what's best for you... because these cookies are filled with dates (and/or golden raisins) and can cause a tummy ache if you have too much of a good thing...    

Date Nut Pinwheel Cookies

 


Ingredients:
1 cup butter (at room temperature)
2 cups packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups all-purpose flour
8 ounces dates, pitted and chopped
1 cup finely chopped pecans
1/2 cup water
1/2 cup white sugar
Directions:

Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.

Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.

Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.

Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.

Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.

Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.

Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.
This is a recipe from Allrecipes and can be found here. It's not the exact one my momma makes- but it is basically the same. The only thing she does different is half dates/half jumbo golden raisins.

What are some of your favorite recipes to make during the holidays? What are YOU planning to make this year? PLEASE SHARE WITH US BECAUSE WE LIKE FOOD!



    5 comments :

    1. Loving this list! It's making me drool. I went with the simple chocolate chip cookies this year to give to all my friends. Craving that peppermint fudge... Looks so good!

      ReplyDelete
    2. Dear god, all of these look amazing and delicious and I want to make them all RIGHT NOW! O_O

      This year my office had a cookie exchange (which happened today). It was SO much fun! I baked one of my standard autumn/winter favorites: what I call Dark Spice Cookies. They're an autumn spice sugar cookie topped with a generous dollop of dark chocolate ganache. So yummy!

      ReplyDelete
    3. Mmm, what a line up of delicious-ness. I'll take a bite of everything, plz!

      ReplyDelete
    4. Nice! The crunchy peanut butter chocolate looks the best to me

      ReplyDelete
    5. OOH great post! I should make the peanut butter cups for my hubby!

      ReplyDelete

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