Saturday, December 24, 2011
First off, I must say that this year has flown by! I can't believe it's Christmas Eve and there is a week left in 2011! Where has the time gone!? Hopefully next year won't fly by so quickly...
So this holiday season, I have decided not to do gifts in order to get my bills paid. As Mrs. Lovett said: "Times is hard." So instead of making meat pies out of alley cats, I'm making cookies!
For the Chocolate Gooey Butter Cookies, I used Paula Deen's recipe. This was quick and easy since the base was chocolate cake mix.
- 1 8-oz brick cream cheese, room temp
- 1 stick butter, room temp
- 1 egg
- 1 tsp vanilla extract
- 1 18-oz box moist chocolate cake mix
- confectioner's sugar, for dusting
4) Once chilled, preheat the oven to 350. Roll the dough into tablespoon-sized balls.
- 3 c all purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp ginger
- 1 3/4 tsp cinnamon
- 1/4 tsp cloves (I substituted nutmeg)
- 6 Tbsp unsalted butter, room temp
- 3/4 c dark brown sugar
- 1 large egg
- 1/2 c molasses
- 2 tsp vanilla
- 1 tsp lemon zest (or orange)
2) In a mixer, beat the butter, brown sugar, and egg on medium speed until blended.
6) Preheat oven to 375. Grease or line cookie sheets with parchment paper.
7) Place one portion of the dough on a floured surface and roll out to 1/4" thick.
Cut cookies into whatever shapes you choose.
These cookies are going to go in cute little Christmas Chinese food boxes for gift-giving!
Saturday, December 17, 2011
Last night, my Betrothed and I had a few guests over for a Gingerbread and Apple Cider Shindig. This was a ZS gathering, so do not be alarmed by the ZS names mentioned later. We simmered a huge pot of apple cider mixed with spiced rum, and I had some egg nog with Bacardi (delish!) The gingerbread creations varied greatly, and now I have a delicious-smelling little town on my table!
I made a traditional little house...
Gayne had a train kit...
Voltage made a mini village...
I think the most epic gingerbread construction was Guardian's castle. He employed the help of graham crackers as well. Ahhhh...
Thursday, December 15, 2011
I love, love, love the combination of almond cake and caramel icing, so I started with a box of white cake mix and almond extract. I baked it in a 9 x 13 pan and let it cool completely before breaking it up into tiny crumbs.
Back on the baking sheets they go and back into the fridge to chill for at least twenty minutes.
And why are they called Cake Bombs? Because it's something different from balls, pops, truffles, and bon-bons... And they're the bomb! Right? Right???
Saturday, December 10, 2011
Luckily, I found a quicker, yeast-free recipe here! The site I found also included a recipe with yeast, depending on how much time you have. Apparently these recipes are a combination of the best of several different other recipes, so I had some faith in this endeavor (since I've never made cinnamon rolls before!)
For the rolls:
- 2 1/2 cups all purpose flour, plus some extra for the counter
- 2 Tbsp sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 6 Tbsp unsalted butter, melted
- 3/4 c packed dark brown sugar
- 1/4 c white sugar
- 3 tsp cinnamon
- 1/8 tsp salt
- 1 Tbsp unsalted butter, melted
2) Make the filling, and mix all the ingredients together until it looks like wet sand.
4) Mix the dry ingredients with the wet ingredients with a wooden spoon until absorbed (about 30 seconds). The dough will look shaggy.
7) Loosen the dough from the counter using a scraper or metal spatula and roll the dough tightly, starting on the long side. Pinch the seam together.
Turn the rolls over onto the greased cooling rack then turn them back over to cool for 10 minutes before frosting.
- 8 oz cream cheese
- 1/2 c butter
- 1 tsp vanilla
- 3 cups powdered sugar
- 1 Tbsp milk
|Definitely not a low-fat recipe!|