Christmas Gingerbread Cookies

So I started with the first day of cookies, and then stopped. I really did do two more days after that but then I just got so overwhelmed with everything else that something had to give. But I would love to share one of the other cookies I did with you now.

Another cookie we made for Christmas were Gingerbread cookies! I know I've done gingerbread cookies before, but when I looked at my recipe I saw that it included shortening. *blech* I don't know why, but I've been in a mood where I try really hard to avoid using shortening. So anyway, I wanted to do something a little different from the usual gingerbread cookies. (Last Christmas for the 25 Days of Christmas Cookies I made Chewy Gingerbread Cookies.)

2 cups flour
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, room temperature
1/3 cup packed dark brown sugar
1/3 cup unsulfured molasses
1 large egg

In a large mixing bowl, whisk together the flour, spices, baking soda, and salt. Set the bowl aside.

12 Days of Christmas..Cookies! Day 1 -- A Classic!

I am so happy (and very thankful) to be able to say that this is my third year to get to do 25 Days of Christmas …. In Cookies! The last two years I’ve baked one kind of cookie each day as part of my 25 day celebration. It usually gets pretty hectic as the days go on and I usually get a little behind at one point or another. J But it is always a lot of fun.

I actually had someone ask me about the upcoming cookie madness a couple weeks ago – because we like to share our multitude of cookies. J This year, due to some life events that happened at the beginning of the month, I’m cutting the number of days down from 25 to 12.

So this year I am happy to present the 12 Days of Christmas Cookies! To kick off the fun, I’m baking a classic. This cookie has given me so many headaches over the years that I’ve always fallen back on using a recipe. It sounds crazy but I have never been able to come up with my own recipe for this cookie. Until this year! I made a recipe all my own and it turned out perfect! They taste so delicious to me, that it rivals the Pillsbury refrigerator-roll-of-dough cookies that I made the other day (don’t judge). Without further ado…..

My Chocolate Chip Cookies!

Chilly Days & Steamy Mugs o' Hot Cocoa

Man, it’s chilly outside! With highs only in the mid-50’s, I think it’s safe to call it cold! Here in the South, it’s nearly normal to still be wearing shorts on Thanksgiving. And Christmas? Yea, it’s still not uncommon for it to not have reached freezing temps at night. (I do miss the snow in the winter, but man! I love living in the South! J )

However, this year, Mother Nature saw fit to cut short our fall and bring winter early. I don’t know about your families but around here, the chillier it gets the more hot chocolate gets consumed. J If we need some 5 minutes ago, I go with the quick milk and chocolate syrup. If we are relaxing and watching movies or just spending quality time together, the milk goes in a pot on the stove with cocoa powder, sugar and cinnamon – the way my mom used to make it (well, I added the cinnamon part). J  But seeings how my kids always have mom make their hot chocolate and they never get the stuff from the box, the boxed stuff has become the holy grail to them….just like everything else from a box. Haha  Though I did recently let my 3 year old talk me into getting a box of Swiss Miss because it had a snowman on it. (YOU try saying ‘no’ to that face. You won’t win. Period.)

With that in our cupboard, and then quickly out of our cupboard, two things came to me: Number 1-we go through these packets too fast and it will get expensive quick if this becomes a habit. And B-what goes in to those packets? What makes those hot chocolate packets (yes the ones with the marshmallows) so darn irresistible?!?

So as a mom, baking- and cooking- enthusiast, and do-it-yourselfer, I decided to make it myself. J Get on Pinterest and search for hot chocolate mix. Seriously. Those are a lot of different ways to get to the same end result! I felt a little overwhelmed, so I stuck to the basics. Ya ever heard the saying about how some of the best things are the simplest things? Boom.

The Harned Girls’ Hot Chocolate Mix

1 cup powdered milk

¾ cup powdered sugar

¾ cup cocoa powder

1/8 tsp salt

½ package of dry vanilla pudding mix

A mason jar

In a large mixing bowl, whisk it all together. Be careful not to do it too vigorously or you’ll be inhaling that hot chocolate.

Then in batches, run the mixture through a food processor. Pulse it for a minute or two, until all the big clumps are broken up and it looks really well combined. Spoon the smooth dry mix into the Mason jar.

Once it is all in the jar, feel free to give it a test run. For a mug of warm to hot milk, we used 2 tablespoons of the mix.

The girls and I thought it was quiet delicious. And then we topped it off with the teeny tiny marshmallows that you can shake into your cup. Mmmmm!

 

And just like that it will be gone. Promise. ;)

 

 

*~*~*~*~*~*~*~*~*~* We'll do an update with a nicer prettier shot of the full Mason jar because it will be perfect to give out as gifts this holiday season! :) *~*~*~*~*~*~*~*~*~*~*

Homemade Christmas Gift #1

Hi everyone! Can y'all believe it's September already??? Sheesh The year is going to be over before we know it!

     So the last 3 weekends, I've been knitting a scarf for a Christmas gift. I had started making one last year but stopped because I thought I had messed up...and now the girls use it for their dolls as a blanket. :) But my mom saw it and really liked the color (it's purple) and wanted to know why I didn't finish it so she could have it. haha

     I kept it in the back of my mind that my mom like the chunky yarn and the width of the scrapped scarf. When I realized that Christmas is starting to approach and I need to start thinking about gifts, I went to AC Moore to find a similar yarn. I finished it today after making it my weekend project for three weekends...and while waiting in the carpool line at Kyleigh's school. :)

Cookies for Santa!

It's Christmas Eve!! Wow! It seems as if Christmas just kind of snuck up on us this year. Crazy how time flies when you are running around everyday. Anyway, with Santa's impending arrival, we were in need of cookies!


And I wanted to do the very traditional--but still not perfected--chocolate chip cookies. These did not disappoint. :)

Chocolate Chippers
recipe adapted from Grandma's Kitchen

1 1/4 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar, packed
1/3 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup mini chocolate chips
1/2 cup semi-sweet chocolate chips

    Preheat oven to 375 degrees F. Line a baking sheet with a baking mat or parchment paper. Set aside.

Traditional Holiday Goodies--2 Kinds of Fudge

After having so much fun with cookies, I nearly forgot about the usually holiday goodies I make...because it is what my mom used to make. :) So on Christmas eve, I set to work.

First up was the Butterscotch Marshmallow Fudge.

We needed to crush the graham crackers first.

The girls had fun whacking the ziplock bags of graham crackers with pots. :)

 Then Abby took a break to test one of the crackers.

Soup and Chocolate Orange Cookies!

Monday's planned dinner was a tomato soup. So when the time came to get dinner started, I began with a can of tomato soup and two cans of vegetable broth.

Those went into a large pot over medium heat. Then I pulled out the leftover pureed sweet potatoes I had in my fridge. I also thought the mashed butternut squash would be a nice addition. 

25 Days of Christmas in Cookies--Day 11 Mocha Chip Peanut Butter Cups

    What a weekend. I can safely say that this is one weekend that I am glad is behind me. It's funny how kids not sleeping throws your entire weekend off. But ya know what makes any day better? Playing in the kitchen. :)


    I was trying to explain that to Nate earlier too. Being in the kitchen by myself for just a little bit is therapeutic. Don't get me wrong, I love having the girls help me bake cookies. But when it comes time for me to make dinner, I want them no where near the kitchen. It's something like how an artist feels about his/her studio. I don't know that this is making sense, so let's just say that in order to keep my sanity I need some "alone time" in the kitchen. haha 


    Anyway, so with our weekend lacking in the sleep area Nate gave up control of the television and football games to have the girls sit with him and watch a movie. This was Mommy's time to play in the kitchen. And in the end, the girls were glad of it. Because after dinner, there was a super scrumptious, gooey, moist, and chocolatey dessert waiting. :)

This is the face of a kid who has seen the dessert and is ready to eat dinner. :)

Mocha Chip Peanut Butter Cups
Yield approx. 48 cookies


3 1/2 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1/2 cup light brown sugar, packed
1/4 cup cocoa powder
3 oz hot water w/ 1 rounded tsp instant espresso
Nestle dark chocolate chips
mini peanut butter cups, unwrapped

Preheat oven to 350 degrees F. Line baking sheet with parchment paper or baking mat and set aside.

Heat up 3 ounces of water and stir in the instant espresso. Let it sit to cool.

In a mixing bowl, whisk together the flour, baking soda and salt. Set aside.

Using a stand mixer fitted with the paddle attachment, cream the butter until it is smooth. With the speed on low, add in the granulated sugar. Once the sugar has been incorporated, increase the mixer speed. Beat until light and fluffy. 

Scrape the sides of the bowl down and beat in the eggs one at a time, being sure the first is fully mixed in before adding the second.

Scrape the sides down again and beat in the brown sugar.

With the mixer on low, slowly beat in the cocoa powder. Otherwise you will end up with a cocoa cloud. :)

Alternately beat in the flour mixture and coffee. 

Once both have been fully mixed in, stir in the bag of dark chocolate chips.

Drop the dough by rounded spoonfuls onto the prepared baking sheets. Bake at 350 degrees F for 8 minutes.

Pull the baking sheet from the oven. Taking care not to burn yourself, press the peanut butter cups into the middle of each of the cookies. Let them cool a little bit more then transfer to a cooling rack.

While my cookies were cooling, I noticed my Trader Joe's grinder. And I realized that the three things in the grinder were also in my cookies. And there was melty chocolate puddles in the middle of each cookie...waiting for something to be dusted on top. How perfectly perfect! So I topped each cookie with the Trader Joe's Sugar, Chocolate & Coffee Bean Grinder. :)

25 Days of Christmas in Cookies--Day 4 Chewy Gingerbread Cookies

The girls were glad to have a distraction from the football-laden television. :)

Here is our creation for the day. You won't be able to have just one. I promise! ;)

Chewy Gingerbread Cookies

Yield...a lot :)

25 Days of Christmas in Cookies--Day 3 Chocolate Peppermint Cookie Cups

    Saturday. *whew* Who knew the weekend would be busier than the weekdays. haha I guess the closer Christmas gets the busier the weekends are going to get. That's the way it is. I find it fun, though. :)


    As another day of my 25 Days of Cookies, I needed to bake these cookies in between shopping, the library, cleaning, doing laundry, well, you get the point. :)


    Today's cookie was inspired by last year's cookie Double Chocolate Peppermint Crunch Cookies, from Sweet Pea's Kitchen--I really enjoy her blog, and a cookie I found on Foodbuzz.com this year, Double Chocolate Candy Cane Cookies from Love From the Oven. 

25 Days of Christmas in Cookies--Day 2

    Ahh Friday. Today seems a little off though. Kyleigh has only a half-day today. That throws the schedule Abby and I have a little off because Kyleigh gets off the bus in the middle of Abby's naptime. So we have to adjust and always end up with cranky kids. 


    Anyway, I had forgotten how tough it is to keep up with the 25 days of cookies. What makes it so tough is that I bake each cookie everyday, as well as sharing it with you guys. But it sure is a tasty endeavor. :)


For today, I wanted to make a cookie using my super yummy maple syrup from Canada--the REAL stuff. 

Mmmmm REAL maple syrup--at about $8 a can...

And, with the help of my girls, 

My helpers.

here is what I came up with:

2nd Annual 25 Days of Christmas in Cookies

It's funny. I don't know where to begin. Can you believe the last time I posted anything was September 2nd?? 


I feel like I'm re-uniting with an old high school friend and things are awkward because so much time has passed. But in this instance, I don't come empty-handed. 


Today is the first of December. Know what that means? For the second year, it means 25 Days of Christmas in Cookies! (On a side note, I am thrilled that I have the opportunity to be able to do this for a second year.) 


I have been doing some "research" and found an overwhelming number of cookie recipes for this event. But in addition to finding already created recipes, what about ones I will make as I go? And then the classics need to be taken into consideration. And then there are the hits from last year I'd like to bring back. Whew. Kind of sends the head reeling, doesn't it?


The phrase "one day at a time" comes to mind. So let's focus on today. 


Oh, and by the way. While we were on our trip in Canada, Abby accidentally broke my camera and I am now adjusting to a new one from my Mom....please bear with me while I figure it out. haha It may mean either no pictures or blurry pictures. I'll get the hang of it before the month is out...I hope. :)


I'm calling them Chocolate Covered Oranges because they really remind me of those chocolate "oranges" in the candy aisle. And this year I have a new assistant in the kitchen. You'll recall my lil helper last year.

Well somehow she ended up in Kindergarten this year. Seriously, how does time go by this quickly??? So I enlisted the help of another lil one. :)

While looking through my cupboards for inspiration, my eyes came upon a rather large container of Nutella. And then I saw the oranges sitting in a basket on my counter. And voila!


Chocolate Covered Oranges

25 Days of Christmas in Cookies

Day 25!!

   Merry Christmas Everyone! I felt that the best way to close this year's '25 Days of Christmas in Cookies' would be with an original recipe. Throughout this month, I have used my own recipes as well as the creative recipes of others (and I gave due credit). Since this is a new tradition (I hope) of my own, it seemed more appropriate to close with an original recipe too. 
   I like the idea of making desserts into other forms; such as S'mores Cupcakes, Snickerdoodle Cupcakes, Kyleigh's 4th of July S'mores Pie, Carrot Cupcakes, etc. So this recipe I am perfecting is making Red Velvet Cake into cookies! While it is my goal to determine the science behind the cocoa reacting with the acid to make a reddish-hue (as it was originally done, without a bottle of red food coloring), I will be using red food coloring initially. These are by no means perfect and are a work in progress, so bear with me. :)

Christmas Red Velvet Cookies

      1 1/2 cup all-purpose flour

      1/4 tsp baking soda

      1/4 tsp salt

      1/4 cup unsweetened cocoa powder, not Dutch process

      1/2 cup butter, room temperature

      2/3 cup packed dark brown sugar

      1/3 cup Greek yogurt, plain

      1/3 cup buttermilk

      1 tsp vanilla extract

      1 oz red food coloring

   Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

   In a large mixing bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.

   In the bowl of a stand mixer, beat the butter until it is light and fluffy. Beat in the brown sugar and Greek yogurt. 

   After scraping down the sides of the bowl, slowly beat in the buttermilk alternately with the flour mixture. Once the buttermilk and all of the flour mixture has been incorporated, beat in the vanilla extract and food coloring.

   Drop by rounded teaspoons onto the prepared baking sheets about 2 inches apart. 

   Bake at 350 degrees F for 12 minutes. Let stand on the sheets for a minute or so then transfer to a wire rack to finish cooling completely.

     While the cookies are cooling, it is time to whip up the frosting! Yay frosting!

      1 cup milk

      1 1/4 cup granulated sugar

      1/4 cup all-purpose flour 

      3/4 cup butter

      1 tsp vanilla extract

   In a saucepan over medium heat, combine milk and flour. Stir constantly until thick, resembling a white sauce. Set aside to cool.

   In the bowl of a stand mixer, beat the sugar and butter until light and fluffy. Beat in the vanilla and cooled cream sauce. Beat until the icing becomes stiff, about 10 to 15 minutes.

   Put a generous amount of frosting in a Ziplock bag and snip off a corner. In a swirling motion, pipe the frosting on each of the cooled cookies.

   Yumm!! Enjoy!

25 Days of Christmas in Cookies

Day 24: Melting Moments
      Recipe from Wonderful Ways to Prepare Cakes & Cookies

   It's Christmas Eve! I can hardly believe it is upon us! I believe, when one is surrounded by loved ones, that moments happen that just melt our hearts. Especially during the holidays. With my two girls getting bigger with each passing day, I find those moments seem to occur more often. This year my baby is 18 months old--old enough to enjoy the spirit of the season, even if she doesn't fully understand what is actually going on. Today's cookies are in honor of these melting moments, and it is my wish that you all have plenty of melting moments this year. Yes, actually moments as well as the cookies. :)

     1 cup butter, room temp
     2/3 cup granulated sugar
     1 large egg
     1/4 tsp vanilla extract
     2 cup cake flour
     confectioners' sugar


   Preheat the oven to 375 degrees F. Either grease cookie sheets or line with parchment paper; set aside.
   In the bowl of a stand mixer, cream together the butter and sugar until it is light and fluffy.
   Beat in the egg and vanilla extract.
   Add the flour and beat until a stiff dough is formed.
   Make small balls of dough and place on prepared cookie sheets.
   Bake at 375 degrees F for about 15 minutes per batch.
   Once out of the oven and while still warm, though be careful not to burn yourself, roll in the confectioners' sugar.
   Yumm!! Enjoy!

25 Days of Christmas in Cookies

Day 23: Sandwich Cookies

      Found on the blog Twelve 22

   for the shortbread cookies

     1 cup cold, unsalted butter

     1/2 cup granulated sugar

     1 tsp vanilla extract

     1 3/4 cup + 2 Tbsp all-purpose flour

     1/2 cup rice flour

     pinch of salt

     cinnamon sugar for dusting

   Line baking sheets with parchment paper and set aside.

   In a bowl of a stand mixer, beat together the butter and sugar until pale and smooth. Add the vanilla. Mix in the two flours and the salt and stir or beat until combined. It will be dry-ish and crumbly, but you should be able to clump it together in your hand. Turn it out onto a floured surface and knead it a bit until it comes together and is well blended.

   Making sure the surface is very well floured, roll the dough out until it is just less than 1/4 inch thick. Cut cookies and place them on prepared baking sheets. Let the cookies chill on the trays in the refrigerator for an hour.

   Heat the oven to 325 degrees F and bake the cookies for 10 minutes, larger cookies will take longer. Cookies are done when they've started to turn golden brown at the edges. While still warm, sprinkle the cinnamon sugar overtop.

     While the cookies are cooling, it is time to make the filling!

      1/4 cup butter, room temp.

      1/4 cup vegetable shortening

      2 cup powdered sugar

      1 Tbsp milk

      1 tsp maple extract or 

          1/4 tsp concentrated apple flavor + pinch of cinnamon

   In the bowl of a stand mixer, cream the butter. Beat in the shortening until combined. Add the powdered sugar, a half-cup at a time and mix until the frosting is smooth. Add in the milk very slowly. Lastly, beat in the flavoring of your choice.

   Place the frosting into a plastic Ziplock bag with one corner snipped off (or a pastry bag would also be convenient). 

    Once the cookies have cooled completely, make yo' self some cookies! 

   Yumm!! Enjoy!

25 Days of Christmas in Cookies

Day 22: Heath Bits Peanut Butter Cookies
      Recipe found in Favorite Brand Name Baking






     1/2 cup shortening
     3/4 cup creamy peanut butter
     1 1/4 cup packed light brown sugar
     3 Tbsp milk
     1 Tbsp vanilla extract
     1 egg
     1 1/2 cup all-purpose flour
     3/4 tsp baking soda
     3/4 tsp salt
     1 8oz package Heath Bits, divided


   Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
   Whisk together the flour, baking soda, and salt. Set aside.
   In the bowl of a stand mixer, beat the shortening, peanut butter, brown sugar, milk and vanilla until well blended.  
   Gradually beat the flour mixture into the peanut butter mixture.
   Stir in 1 cup of the Heath bits and reserve the rest for topping.
   Drop by heaping teaspoons about 2 inches apart on the prepared cookie sheets. Top each with the reserved bits. 
   Bake at 375 degrees F for 7 to 8 minutes or until set. Do not over-bake these cookies. Cool on the cookie sheets for 2 minutes. Transfer to wire racks to cool completely.
   Enjoy!

25 Days of Christmas in Cookies

Day 21: Mint Chocolate Thumbprints
      Another recipe from the blog of The Spiced Life






     2 1/2 cups all-purpose flour
     1/2 cup Dutch processed cocoa
     1 1/2 cup unsalted butter, room temp
     1 cup confectioners' sugar
     1 Tbsp vanilla extract
     1/2 tsp salt
     broken up pieces of Andes mints


   In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
   In the bowl of a stand mixer, cream together the butter and confectioners' sugar on medium speed until it is light and fluffy, about 2 minutes. Beat in the vanilla. Add the flour mixture and mix until a ball of dough forms. It will be too soft to work with so put it into a Ziplock bag and chill for at least an hour, or until it is firm enough to work with. If it chills for a long time, you will need to let it soften a bit at room temperature before it can be worked with it.
  Preheat the oven to 350 degrees F. Line the cookie sheets with parchment paper. Roll tablespoons of the dough into balls and place them 2 inches apart on the prepared cookie sheets. Lightly flour your thumb and use it to press down into the center of each dough ball to create a deep well.
   Bake the cookies at 350 degrees F for 8-9 minutes, until the tops look dry. While the cookies are cooling on the sheet, drop pieces of the broken up pieces of the mints into the middles of each of the cookies. Let the cookies cool on the sheet for a total of about 5 minutes and then transfer them to a rack to cool completely.
   Enjoy!!

25 Days of Christmas in Cookies

Day 20: Peanut Butter Candy Cups
      Recipe found on the blog of The Spiced Life




    Yep, another peanut butter cookie recipe. My father-in-law loves peanut butter, remember? :)




     1 cup shortening
     1/2 cup packed light brown sugar
     1/2 cup packed dark brown sugar
     2 large eggs
     1 tsp vanilla extract
     1 cup smooth peanut butter
     1 cup white wheat flour
     2 cups all-purpose flour
     2 tsp baking soda
     1/2 tsp salt


   Whisk together both flours, the baking soda, and salt. Set aside.
   In the bowl of a stand mixer, cream the shortening and then beat in the peanut butter. When it is smooth and evenly blended, add the sugars and beat until it is light and fluffy. Add in the eggs and vanilla and beat until combined. 
   Stir in the flour mixture. Chill the dough for 30 minutes, or until it is firm enough to roll into balls.


   Preheat the oven to 350 degrees F. Lightly grease the mini muffin tins, or line with mini paper cups. 
   Shape the dough into 1-inch balls and place in the prepared mini muffin tins.
   Bake at 350 degrees F for 10 minutes. Remove from oven and add the chocolate candy pieces or chocolate and peanut butter chips. Return to the oven for an additional 5 to 8 minutes, until the edges of the cookie cups are lightly browned.
   Remove from the oven and sprinkle the insides of the cups with M&Ms, Reece's Pieces, or mini marshmallows.
   Let cool in the muffin pans.
   Enjoy!!

25 Days of Christmas in Cookies

Day 19: Danish Almond Cakes
      Recipe from The Good Housekeeping Illustrated Cookbook




   So throughout this project, I have shared recipes with you all that have been passed down to me from my maternal grandmother as well as sharing some other favorites for my in-laws and my step-father. I figured it was time to pay some tribute to my step-mom, whose family is from Denmark. 




     1 2/3 cups all-purpose  flour
     1/2 cup sugar
     1/2 cup diced toasted almonds
     1/2 cup butter, softened
     1/2 cup shortening
      1  egg
     1 Tbsp ground cinnamon
     1/2 tsp double-acting baking powder
     1/2 tsp ground cardamom
      1  egg yolk, beaten
     1 Tbsp water
     blanched almonds, halved


   Into a large bowl, measure all the ingredients except the egg yolk, water and blanched almonds. With the mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with a rubber spatula. Cover; refrigerate for 2 hours.
  Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
  Using your hands, shape the dough into 1-inch balls and place about 2 inches apart on the prepared cookie sheets. Cover the bottom of a flat-bottomed glass with a damp cloth and use to flatten slightly each ball of dough. 
  In a cup, blend the remaining egg yolk with water. Brush the egg yolk glaze on to the tops of the cookies and then top each with an almond half.
  Bake at 375 degrees F for 10 minutes, or until golden. Upon removing the sheets from the oven, immediately remove cookies to wire racks and allow to cool. Store in a tightly covered container.
  Enjoy!