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Recipe: Peanut Butter Fudge

12 Dec

We are in the home stretch now!  I can’t believe it is two weeks until Christmas.  I don’t have everything done yet and my sister’s family will be here next weekend.  Yikes!  I am in a time crunch so I will keep this simple. 

Peanut Butter + Fudge = Yummy Goodness!

I dressed up the fudge just a bit with a chocolate and peanut topping.  I mean, after all, it is the holidays so why not?


Peanut Butter Fudge

2 cups sugar
1 5-ounce (2/3 cup) can evaporated milk
1/2 cup butter
3/4 cup peanut butter
2 cups mini-marshmellows
1/2 tsp vanilla
1/4 cup semi-sweet chocolate chips
1/2 cup chopped peanuts

Line a 9″ baking pan with foil, extending the foil over the edges of the pan.  Butter the foil and set aside.  Butter the sides of a heavy saucepan.  In the saucepan, combine sugar, milk and butter.  Cook and stir over medium-high heat until mixture boils.  Reduce heat to medium and continue to boil at a moderate, steady rate for 12 minutes, stirring frequently.  Remove saucepan from heat.  Add peanut butter, marshmellows and vanilla; stirring until mixture is combined.  Pour and spread evenly into the prepared pan.  Let stand until fudge is firm, about 2 hours.  Use foil to lift fudge out of pan.  Place chocolate chips in microwave for 1 minute and stir.  Microwave about 1 minute more or until melted; stirring after every 15 seconds.  Sprinkle fudge with chopped peanuts and drizzle chocolate over peanuts and fudge. 


Linked To:
 * Simply Sweet Home:  Holly Bloggy Christmas Recipe Party
 * Fresh from the Farm:  Holly Jolly Christmas Recipe Swap

Week 11 Twelve Weeks of Christmas:


Recipe: Chocolate-Caramel Cookie Bars aka "Twix Bars"

4 Dec
What?  Christmas can’t be around the corner.  There is so much to do in the next couple of weeks.  Lots of baking and these are going on the list for gift baskets.  They are awesome!

They taste like a Twix candy bar but better.  They are sweet but the salt on top helps cut some of the sweetness.  I cut my bars a bit smaller because they are rich.  The recipe looks time consuming and difficult and although it takes some time it was very easy.


Chocolate-Caramel Cookie Bars

9 tbsp butter, room temperature
1/4 cup brown sugar, packed
1 1/2 cups AP flour
1/4 tsp table salt

Chocolate Caramel
10 1/2 oz milk chocolate, chopped (2 cups)
1 1/2 cups sugar
1/4 water
6 tbsp butter
1 cup heavy cream
1/2 tsp table salt
1 tbsp sea salt

Preheat oven to 350 degrees.  Make the crust:  Line a 9″ square baking pan with parchment, leaving an overhang on all sides.  Butter parchment, excluding overhang.  Beat butter and brown sugar on medium speed until fluffy, about 3 minutes.  Add flour and salt beating until just combined.  Press dough evenly into pan and bake until lightly browned, about 25 – 30 minutes.  Make the chocolate-caramel:  Place chocolate in a medium bowl.  Heat granulated sugar and water in a small saucepan over medium-high heat until amber colored, about 10 – 12 minutes.  Wash the sides of pan with a wet pastry brush to prevent sugar crystals from forming.  Remove from heat and add butter, heavy cream and salt.  Return to burner bringing to a boil, stirring until smooth.  Pour over chocolate and let stand for 2 minutes.  Stir to combine and let stand for another 10 minutes until cool.  Pour chocolate mixture over crust.  Refrigerate at least 4 hours, preferably overnight.  Run a knife around the edges; lift parchment to remove whole bar from pan.  Sprinkle with sea salt.  Trim edges and cut into 16 bars. 

Bars can be refrigerated for up to 3 days.


Linked To:
  * Mommy’s Kitchen:  Potluck Sunday
  * A Southern Fairytale:  Mouthwatering Mondays
  * 11th Heaven’s Homemaking Haven:  Homemaker Monday
  * Balancing Beauty and Bedlan:  Tasty Tuesday
  * From My Tiny Kitchen:  Gold Star Wednesday
  * Simply Sweet Home:  Holly Bloggy Christmas Recipe Party

Week 10 Twelve Weeks of Christmas:

12 Weeks of Christmas Cookies: Week #9

28 Nov

Christmas is around the corner….I can’t believe it!   I didn’t make cookies this week because we cooked so much for Thanksgiving.  And although I didn’t bake, there were lots of bakers who did. 

Here are some of their great creations!

Week 9 Twelve Weeks of Christmas:

Recipe: Cranberry Pecan Cookies

22 Nov

Cranberries and pecans….is there any better a combination?  I think not…well made add some chocolate in there and you have a winner in my book!  These cookies are quick and delicious and you don’t have to dip them in chocolate, but why not? 

I hope you enjoy them as much as we did.

Cranberry Pecan Cookies

1 cup butter, room temperature
1 cup sugar
2 eggs

1 tsp vanilla

2 1/4 cups AP flour

1/2 tsp baking powder
1/4 tsp salt
1-6 oz bag dried cranberries

1 cup chopped pecans (I toasted mine)

1 cup milk chocolate chips
1 to 2 tsp oil

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs and vanilla, mixing well.  Combine the flour, baking powder and salt.  Add the dry ingredients into the creamed mixture and mix well.  Stir in cranberries and pecans.  Drop by rounded tablespoonfuls onto ungreased baking sheets.  Flatten just slightly.  Bake for 10 to 12 minutes or until edges are lightly browned.  Cool on pan for a few minutes and then transfer cookies to a wire cooking rack.

To Dip in Chocolate:  Melt chocolate in microwave until smooth.  You may add oil as necessary if your chocolate is a bit lumpy.  Dip one half of the cookie in the melted chocolate and allow to dry on a wire rack.

If you like cranberries, try this awesome recipe:

Recipe: White Chocolate Cookies

7 Nov

The weeks are flying by!  Before you know it, it will be Thanksgiving and in a blink of an eye….Christmas!

I decided to try a new recipe this week and boy I am glad that I did.  Do you love white chocolate?  I LOVE it and these are fantastic.  I added pecans in half the batch as my Zo-Zo does not like nuts in her cookies.  Next time I make them, I think I am going to try to substitute white bean puree for some of the butter.  And, I think cranberries would be so awesome in these.  The hint of orange really makes them very tasty and gives the cookies a different yet subtle orange taste.

I hope you enjoy these as much as we did!

White Chocolate Cookies

2 1/4 cups AP flour
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp orange extract (or 2 tsp grated orange zest)
2 cups white chocolate chips
1 cup pecans, optional
1/3 cup white chocolate or chips, for melting
1/3 cup semi-sweet chips, for melting (optional)

Preheat oven to 350 degrees.  Lightly grease or line baking sheet.  Whisk together the flour, baking soda and salt; set aside.  In a large bowl, cream together butter and sugars until fluffy.  Beat in the egg and extract.  Add the dry ingredients, mixing until blended.  If adding nuts, mix until just combined.  Scoop by the tablespoon onto the prepared baking sheet.  Bake for 10 to 12 minutes, or until the edges are light golden brown.  Remove from the oven and transfer to a rack to cool.

When the cookies are at room temperature, place them on waxed paper.  Melt the chocolates separately over low heat.  Drizzle the white chocolate (or both) over the cookies.

Linked To:

 ´╗┐Week 6 Twelve Weeks of Christmas:

Recipe: Pumpkin Spice Bars

31 Oct
This has been one busy week so I once again made a quick but very delicious bar recipe.  These are quick, easy and awesome!  And although these would be great for Christmas, they would be even more fantastic on your Thanksgiving table.

We all enjoyed these and I hope you do as well.

Pumpkin Spice Bars

1 pkg spice cake mix
1 egg
2 tbsp butter, melted

1 pkg cream cheese, softened
1 can sweetened condensed milk
1 can pumpkin
2 eggs

1/2 tsp salt
1 cup pecans, chopped

Make crust:  In a large bowl, combine cake mix, egg and melted butter; stir until mixture is well blended.  The mixture will be dry.  Press into bottom of a 9 x 13″ pan that has been sprayed.

Make filling:  In another large bowl, beat cream cheese until fluffy.  Add sweetened condensed milk, pumpkin, eggs and salt.  Beat mixture until it is smooth.  Pour over crust.
Sprinkle pecans over filling.  Bake at 350 degrees for 30 to 35 minutes or until filling is set.  Cool in pan on a wire 20 minutes;  chill.  Cut into bars.


Linked To:
  * Mommy’s Kitchen – Potluck Sunday
  * 11th Heaven’s Homemaking Heaven – Homemaker Monday
  * The Girl Creative Party Blog – Just Something I Whipped Up
  * Blessed with Grace – Tempt My Tummy Tuesday
  * Simply Sweet Home – Friday Favorites
  * Mom’s Crazy Cooking – This Week’s Cravings
  * It’s A Blog Party – Day of Thanksgiving
  * And Baby Makes Five – Homemade Holiday Recipe Swap

Week 5 Twelve Weeks of Christmas:

Recipe: Dulce de Leche Brownies

24 Oct

I can’t believe it is already week four of the 12 weeks of Christmas cookies.  I didn’t have a lot of time this week so I wanted to make something easy but yummy.  Who doesn’t love brownies and caramel?  This would be perfect to make when you don’t have a lot of time and you need a fabulous dessert, hostess gift or a dessert to share.  And it only requires five ingredients!

Dulce de Leche Brownies
1 box brownie mix
1 can sweetened condensed milk
1/4 cup butter
1 tsp vanilla
pecans, optional
Make brownies according to box directions.  Once you remove the brownies from the oven, make the frosting.  In a saucepan, combine condensed milk and butter.  Cook and stir over medium heat until bubbly.  Cook and stir 2 to 3 minutes more or until slightly thickened.  Remove from heat and stir in vanilla.  Pour frosting over brownies, spreading evenly.  Sprinkle with nuts.  Cool completely before cutting.


Linked To:
  * Blessed with Grace: Tempt My Tummy Tuesday
  * Tales from the Fairy Blogmother:  What’s Cooking Wednesday

Week 4 Twelve Weeks of Christmas: