Gingerbread Men Cookies

Every Christmas Eve Aunt Jilly brings 2 cookies to the party to frost with the niece's and nephews.  I bring cut out sugar cookies, and gingerbread men cookies.  Then I bring all different types of frosting, in all different colors, and an array of sprinkles.  We have so much fun decorating the cookies for Santa, and then leaving them out with a glass of milk for him to eat when he comes.  It's so fun to see each of the children big and small get into their decorating, and be so proud of what they have done.

My cut out sugar cookie recipe is one of my most popular recipes and you can find it on the side of the blog, but this is the gingerbread men recipe that I use, so you'll have that too in case your family wants to start this tradition if your home.  Happy Holidays!!

Ingredients

3 cups all-purpose flour
¾ cup packed brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
¾ teaspoon baking soda
¾ cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly
¾ cup molasses
2 tablespoons milk

Directions

In a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

 

Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cook cookies on sheets 2 minutes, then remove with wide spatula to wire rack; cool to room temperature.

Repeat until all dough is gone.

Once cookies are cool, decorate with royal icing, if desired. or as I do it, just put icing into tip squeeze containers and decorate.  Enjoy!

5 Minute Fudge

I love fudge, and when I say that I mean ALL fudge.  I go through so many different fudge recipes around the Holidays it's not even funny.  This one is tried, and true.  It's delicious, and easy, and if you break it up into little chunks and put in those Chinese take out boxes you can give them as neighbor gifts, because let's be honest; who doesn't LOVE fudge?!

Ingredients

1 bag Milk Chocolate Chips

1 bag Butterscotch Chips

1 Can Sweetened Condensed Milk

1 C. Walnuts

1 tsp. Vanilla

Directions

In a heavy bottom pot, dump everything in and place on the stove over medium heat.  Stir constantly until completely melted.  Pour into a pie pan, or a 9x9 baking dish.  Put in your fridge to harden, and then cut into bricks and give as gifts, or eat the whole thing yourself like I do.  :)  Enjoy!

Coconut Macaroons

These are the most delicious and most easy cookie in the world!  If you make them, I promise you'll be hooked.   You should probably double the recipe just to be prepared.

Ingredients

1 14oz can Sweetened Condensed Milk

1 14oz Bag sweetened Flaked Coconut

2 tsp. Vanilla

Directions

Preheat oven to 350 degrees.

Mix all ingredients together in a mixer.  Place pastry paper on a cookie sheet and spoon cookies onto the cookie sheet.

Bake for 10-12 minutes or until the cookies are slightly browned all over.  Cool and eat!

No-Bake Vanilla Custard

 If you need a quick dessert, this is one of my favorites! If you put it with some fresh fruit it makes the perfect after dinner treat!  It's fast, easy, and delicious.  I normally always have everything that I need already at my house, so it's one of those you can make anytime.

Ingredients

1/2 C. Heavy Cream

1 1/2 C. 2% Milk

2 Eggs, beaten

1 tsp. Vanilla

2 Tbs. Cornstarch

1/3 C. Sugar

Directions

Whisk eggs in a bowl until blended and set aside. 

In a saucepan over medium heat bring the milk, sugar, cream, and cornstarch to a steam, whisking constantly. Do not boil, just get it steaming. Take off heat and mix 1/3 C. of the milk mixture and whisk into the eggs to temper the eggs.  Then add the eggs into the milk mixture, and return to heat. Continue to whisk over medium heat until thick (about 3 more minutes) Remove from heat and add vanilla. 

Chill.  Serve with fruit or by itself.

Andes Mint Cookies

We had a cookie exchange with my friends, and this was one of the cookies that was brought.  It was absolutely to die for, so of course I made my friend give me her recipe and all of you get to benefit from that!  Here is one of the BEST cookies you will give this Christmas!

 Ingredients

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Directions
Preheat oven to 350 degrees.

Mix cake mix, oil, and eggs together. 

Drop spoonfuls of dough onto baking sheet. 

Bake for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!

Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.  Enjoy!

Marshmallow Caramel Popcorn

I was craving a treat tonight, and this is what came out of that craving.  It turned out delicious and to die for, and I think all of you are going to love it!  Plus, it's SUPER easy!

Ingredients

2-1/3 cups popcorn kernels

1/2 cup butter

1 3/4 cups brown sugar

4 Tbs. Light Corn Syrup

2 tsp. Vanilla

16-20 Large marshmallows

Directions

In a popcorn popper. pop 1/3 cup of kernels. After the 1st batch, pop the 2nd 1/3 cup of kernels.  Remove any unpopped kernels and set aside.

In a pan over medium heat, melt butter, sugar, and corn syrup.  Add vanilla.  Slowly stir in marshmallows until they melt. Don't let your mixture boil.  

Poor over your popcorn and stir until everything is well coated.  Enjoy!

Cranberry Cake with Butter Sauce

 I wish I could take credit for this recipe, but I just can't. This recipe is very dear to me because every time I make it, it reminds me of the most special man in my life. This is my Dad's, famous, Cranberry Dessert Cake with the finger licking good, Butter sauce. Oh my goodness it is to die for. My Dad makes this cake on 3 occasions: Thanksgiving, Christmas, and New Years. Other than that, I'm on my own. Now I follow the recipe and can have it anytime, but mine doesn't even compare to the deliciousness of my Father's. So, I thought all of you should be able to enjoy what I have enjoyed for all of these years. The most delectable, delicious, an delightful dessert you will ever find!  

Ingredients 

2 3/4 C. Flour 

2 1/4 C. Sugar 

2 tsp. Baking Powder 

1 tsp. Baking Soda 

1/4 tsp. Salt 

2 C. Sour Cream 

1/2 C. Milk 

1/4 C. Oil 

1/2 tsp. Almond extract 

2 Eggs 

3 1/2 C. Fresh Cranberries 

1/2 C. Butter 

1/2 C. Heavy Whipping Cream 

1 tsp. Vanilla  

Directions 

Preheat oven to 375 degrees. 

Grease a 9x13 baking dish. 

Combine dry ingredients and mix well. In a mixer combine sour cream, milk, oil, almond extract, and eggs. Beat well. Slowly incorporate the dry ingredients into the egg mixture until creamy and smooth. 

Fold in cranberries until just mixed through. 

Pour into the baking dish and bake for 45-55 minutes, or until the toothpick comes out clean. 

While the cake is baking make the buttery glaze. 

In a small saucepan combine the butter, and cream. Bring to a boil and stir constantly for 2 minutes. Remove from heat for 5 minutes and stir in the vanilla. 

To prepare, cut a square of warm cake from the baking dish, place on a plate, and drizzle with the warm butter sauce. I am not kidding, this cake is the most delicious and decadent cake you will ever eat!! Enjoy!

Popovers with Strawberry Butter

Ingredients for Popovers

Pam Cooking Spray

2 Eggs, beaten

1 cup Milk

1 Tbs. Canola Oil

1 cup Flour

1/4 tsp. Salt

Directions for Popovers

Preheat oven to 400 degrees.

Spray your muffin pan with Pam cooking spray so your Popovers won't stick.

Beat the eggs.  Into the eggs add the milk, canola oil, flour, and salt.  Whisk until smooth.

Fill each muffin cup 1/2 full with the mixture.

Bake for 30-40 minutes until lightly brown and firm.

Remove and eat with the Strawberry butter while warm.

Ingredients for Strawberry Butter
1 Cube of Butter
1/4 cup Strawberry Jam
4 Chopped Strawberries
1 Tbs. Cream Cheese, softened

Directions
Mixed all ingredients together until light and smooth.  Serve on hot Popovers.

Crock Pot Honey and Apple Bread Pudding

I don't know about many of you, but I'm a bread pudding fanatic!  I absolutely love the stuff!  I have many recipes for it, but this one sounded so interesting to me.  It's not my own, I found it in a cook book.  Once I tried it though I was in love, and I had to share it with all of you!  It's from "Not your Mother's Crock Pot recipes".

 The other part of this recipe (The Rum Sauce) is all mine though.  I wanted something a little delicious and sinful to go on top of my already sinful dessert and thus came the rum sauce.  It's to die for, and I recommend using it every time you make a bread pudding recipe.  Once you try it, you'll never go back to eating bread pudding alone.  Okay, here are the recipes!

Honey and Apple Bread Pudding

Ingredients

8 slices of thick day old Bread
1/4 cup Cream

1 stick of Butter

3 cooking Apples (I use granny smith to cook with)

3/4 cup golden Raisins

1 cup Apple juice

1/4-1/2 cup Honey (depends on your personal taste)

2 Tbs. fresh Lemon juice

1 Tbs. grated Lemon zest

1 tsp. ground Cinnamon

1/2 tsp. Nutmeg

Directions

Coat your slow cooker with non-stick cooking spray.

Preheat your broiler.  On a baking sheet lined with parchment paper, cut your bread into slices (if it isn't already) and butter.  Place under the broiler until they are toasted to your liking.  (I like mine just a barely golden brown).  Remove from broiler, let cool and break bread into pieces.

Cut your apples into chunks.  (You can peel them or leave them with the skin on)

Put the bread in the Crock Pot and add the raisins and apples.

In a small bowl whisk the lemon juice, apple juice, honey, zest, spices, and butter.  Pour over the bread evenly and make sure it is all well coated.  Turn your crock pot onto low and let cook for 5-6 hours or until your apples are soft enough for you.

Turn off crock pot when finished cooking and let stand for 15 minutes.  Serve with either whipped cream, ice cream, or my rum sauce which I will tell you how to make below.

Rum Sauce

Ingredients

1 1/2 cups Butter

1/4 cup dark Rum

3 cups Powdered Sugar

1 egg Yolk

Directions

Melt butter in a sauce pan over medium heat.  Add the rum.  Slowly whisk in the powdered sugar.  Temper the egg yolk and then slowly pour into the pan while whisking.  Bring the temp. up to 160 degrees, and you're done.  Spoon over finished bread pudding!!

Homemade Caramels

I grew up with a Dad who made caramels every weekend from Halloween to Christmas.  He made them with nuts, with chocolate, with fruit, with sea salt (my personal favorite), with just about everything, and I give him props because they were always delicious!  I have never tried to make them because candy intimidates me to no end, but that all ended today.  I told myself that it's Christmas, and having to be a bit more frugal this year I needed gifts for my neighbors, so the caramel experiment was born.  

 I am pleased to say that it turned out great!  Not only are the caramels delicious, they are just as good as my dear old Dad's.  I was thrilled with the outcome! 

I have to be honest though, I didn't get it on the first try.  I made them, but didn't let them boil for long enough so after they had set up, I pulled them out of the 9x13 baking dish, and put them back in the pan and boiled them for another 5 minutes.  So if you make them and they're not done enough (if they're too sticky and still falling apart) just know that you can always reheat them and boil them again.  Just remember that with candy you need to use a wooden spoon and you need to stir it constantly.  I also didn't use a candy thermometer, but I'm sure that would have helped my problem.  I just don't have one, so I did without.  I mean come on, my Dad never used one.  ;)  If you are going to use one though my Dad said that you want the temp. to be 244 degrees.  Okay, on to the recipe!

Ingredients

1 can Sweet and Condensed Milk (the good stuff, eagle brand)

1 (or 2) tsp. Vanilla (I really like my Mexican vanilla so I use 2)

2 1/4 cups Brown Sugar

1 cup Light Corn Syrup

1 cup Butter

Directions

 In a pan melt the butter.  Then over medium heat combine all the ingredients except for the vanilla.  Stir constantly with a wooden spoon until it comes to a rolling boil.  Once it starts to boil the caramel will change color.  It will get a light brown.  Let it boil for about 6-7 minutes.  After about 6 minutes get a cup of cold water and drizzle a little caramel into it.  Let it cool for a few seconds and then see if you can roll it into a small ball with your fingers.  If it still falls through your fingers it's not done.  If you can make it into a soft ball your caramel is finished or if it reaches 244 degrees. 

Remove from heat and stir in the vanilla.  Line a baking dish with parchment paper and pour the caramel into the baking dish.  Let set up either on the counter or the refrigerator until hard.  Then to cut into little pieces I take the entire thing out holding the parchment paper and then cut with a pizza cutter to get exact pieces. 

For your neighbor gifts, cut little squares and then roll them up in the parchment paper and twist on the ends.  Place in a a cellophane bag, tin, a cute Christmas bag, and tie with your little Christmas card.  Your neighbors will love it!  I've put a few of my favorite ideas on here.  Merry Christmas!

Swedish T-Ring Bread

I come from a wonderful family.  My father's side is all Swedish, and growing up I got to enjoy some amazing recipes that most people don't ever get to try.  I have a couple of favorites that I will share this Christmas.  December 13 is St. Lucia day in Sweden (the darkest day of the year) and they make a special saffron bread, so on Dec. 13 plan on that recipe from me.  It's a fun little tradition to start.  If you have ever seen a picture of a little girl wearing a crown of candles that is where it comes from.

Anyway, back to the T-ring bread.  This bread is easy and delicious.  I know "bread" recipes scare a lot of people because a lot of bread recipes can be intimidating or difficult.  I promise that ANYONE can make this bread though.  It's just a nummy, melt in your mouth kind of bread.  Eat it when it's nice and hot and you'll make sure to make it part of your Holiday traditions from now on.

Ingredients

2 C. Hottest tap water

5-6 C. Flour

1/2 C. Sugar

2 Tbs. Yeast (rapid-rise)

2 tsp. Salt

2 Large Eggs, room temp.

1/2 C. Vegetable Oil

1/4 C. Butter, melted

Cinnamon and Sugar

Icing Ingredients
4 C. Powdered Sugar

2 tsp. Vanilla

1/4 C. Butter, softened

Milk

Directions
In a large bowl or mixer, combine hot water and 2 1/2-3 C. of Flour.  Mix well.  Add sugar, yeast, and salt.  Mix until well blended.  Let dough rest about 5 minutes.  Add eggs and vegetable oil.  Add flour a little at a time and mix with a dough hook for about 5 minutes.  Dough should be soft and sticky.

Spread dough out on a floured counter.  You should be able to press the dough into a rectangle with your hands.  Spread with melted butter, cinnamon and sugar.  (Don't butter the edges because it will be hard to close the ring).  Roll up the bread and seal along the edges.  Roll a twist in each of the sides and then attach the edges so you have a beautiful twisted wreath. 

Use the scissors and cut little slits in the top all around the wreath (I normally do about 5 slits).  Place on a greased cookie sheet and let rise until it doubles in size.  Bake at 350 degrees for 12-14 minutes until the top is very lightly golden.

Take out the oven and let sit while you make the icing.  In a bowl combine the powdered sugar. vanilla, and softened butter.  Very slowly add drops of milk until the icing comes together and is the consistency you like.  Drizzle the icing over the warm bread. 

I leave it just like this, but you can decorate with cherries and pecans.  Enjoy!

No Corn Syrup Maple Syrup

When it comes to certain things I like to go as natural as possible.  I'm not saying that I'm a freak about it because if you look at my recipes I'm not, but there are some things that nature makes that you just don't want to mess with, and in my mind one of those things in Maple Syrup.  Here is my go to maple syrup recipe that has absolutely no corn syrup, is sweet, yet bitter, and absolutely delicious on Swedish Pancakes.

Ingredients

8 cups Sugar

1 cup PACKED light or dark Brown sugar (whichever flavor you like best)

1/2 cup pure Honey

4 cups Water

2 tsp. Pure Maple Extract

2 tsp. Pure Vanilla Extract

Directions

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. 

Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered. 

Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

This recipe yields about 10 cups, so you can adjust it as necessary.  I make it for Christmas gifts in pretty glass bottles.