Christmas Sugar Cookies...

 

As I was finishing up all of my baking, I needed one more type of cookie to add to the mix.

I decided on my great-grandma Berry's sugar cookie recipe. Honestly, I didn't want to roll the dough out and cut-out shapes, so I adjusted the recipe a bit. I only had butter shortening in the pantry, as the recipe originally calls for vegetable shortening.

Also, I decided on using a mixer, instead of my food processor, to cut in the shortening and cold water. Doing this allowed for the cookie dough to be fluffier. The result...

... amazingly light sugar cookies!

I mean, the original recipe is fabulous as is, but I was tight on time. Aren't we all this time of year!?!

So, if you'd like an easy sugar cookie recipe, try this one!

P.S. They are the perfect cookie for Santa...


Christmas Sugar Cookies

• 3 Cups Flour
• 2 Teaspoons Baking Powder
• 1/4 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Granulated Sugar
• 1 Cup Butter Shortening
• 2 Whole Eggs, Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• 4 Tablespoons Cold Water
• Christmas Nonpareils 

Preheat the oven to 375 degrees (F).

Line cookie sheets with parchment paper, for easy clean-up. Pour the nonpareils into a small prep bowl; set aside. 

In a small bowl, whisk together the flour, powder, soda, and salt to combine; set aside. In a large bowl, using a hand mixer, cream the sugar and shortening until creamy. Add the eggs one at a time, and mix until just combined; scrape down the sides of the bowl. Add the vanilla and mix. Finally, alternate adding the flour mixture and the cold water (one tablespoon at a time). Mix until just combined, scraping down the sides of the bowl. 

Roll about a tablespoon of the cookie dough into a 1-1/2 inch ball, then dip the top into the nonpareils. Place on the cookie sheet, nonpareil side up. Continue with this process, placing the cookies about 2 inches apart on the cookie sheet. Bake for 10 minutes, or until the cookies are done. Cool a few minutes  on the sheet, then move to cooling racks to cool completely. Makes about 40 cookies. Store in an airtight container. 

Enjoy!

I'm posting this over on I'm Lovin' It.

Chocolate Hazelnut Chewies...

It's that time of year again!

You know......

...... when the baking extravaganza begins!

At least in my house anyway.

I told my husband that I was not going to bake as many goodies as I did last year. Just enough to hand out to co-workers, friends, and neighbors... with some left over for us.

Not too sure if that's going to happen, but it's worth a try! Got to ease up on that Christmas time weight gain...... ya hear me?

Anyway, these cookies are perfect for cookie swaps. I'll give you three reasons why:

1.) Chewy on the inside
2.) Chocolatey with a hint of hazelnut
3.) Addictive

What great reasons to make these a part of your baking regimen this Christmas!


Chocolate Hazelnut Chewies

• 1-3/4 Cups Flour
• 1 Teaspoon Baking Soda
• 1/2 Cup Cocoa Powder
• 1/2 Cup Butter Shortening
• 1/2 Cup Granulated Sugar
• 1/2 Cup Brown Sugar, Packed
• 1 Whole Egg, Room Temperature
• 3/4 Cup Chocolate Hazelnut Spread, Like Nutella
• 1-1/2 Teaspoons Pure Vanilla Extract
• 3 Tablespoons Brewed Coffee, Cooled

Preheat the oven to 350 degrees (F).

Line cookie sheets with parchment paper for easy clean-up.

In a small bowl combine the flour, soda, and cocoa powder; whisk to combine, then set aside. In a large bowl, cream the shortening, granulated and brown sugars for a few minutes. Add the egg and combine. Scrape down the sides of the bowl, then add in the chocolate hazelnut spread. Lastly, add the vanilla and coffee and combine. 

Using a tablespoon or so, roll the dough into 1-1/2 inch balls. Place onto the cookie sheets about 2 inches apart. Bake for 9 minutes or until the chewies are done. Allow to cool a few minutes, then remove the chewies to a cooling rack to cool completely. Makes around 28 chewies.

Enjoy!

Cranberry White Chocolate Chip Muffins...

 

I know how busy and chaotic it can get during the holiday season!

So I thought I'd whip up an easy muffin recipe, because we all know, that this time of year we have many errands to run and a lot of shopping to do!

These muffins are also great to make Christmas Eve. You can have breakfast ready to go, while opening presents.

Not to mention they have cranberries as a main ingredient, which makes them festive as all get-out. Also, I love making my own cranberry sauce, so it's an ingredient I will have on hand anyway. Double score, if I do say so myself!

I love to give baked goods to my neighbors this time of year and these are perfect on an assorted goodie platter.

So...... get to baking!


Cranberry White Chocolate Chip Muffins

• 2 Cups Flour
• 2 Teaspoons Baking Powder
• 1 Cup Granulated Sugar
• 1/2 Cup (1 Stick) Salted Butter, Softened
• 3 Whole Eggs, Room Temperature
• 1 Teaspoon Pure Vanilla Extract
• 1/2 Cup Milk
• 1-1/4 Cups Fresh Cranberries, Rinsed and Dried
• 1 Cup White Chocolate Morsels

Preheat the oven to 350 degrees (F).

Line muffin pans with 18 paper liners; set aside.

In a small bowl, combine the flour and powder; set aside.

Using a mixer, cream the sugar and butter in a medium or large mixing bowl. Add the eggs, one at a time, mixing after each addition. Add in the vanilla. Next, alternately add in the flour mixture and the milk. Gently fold in the fresh cranberries and morsels.

Divide evenly between the muffin liners. Bake 20-22 minutes or until the muffins are done. Makes 18 muffins.

Enjoy!

Pumpkin Oat Bites...

As we get closer and closer to Thanksgiving, I'm getting in all the pumpkin consumption I can.

I mean, when do we usually eat foods that incorporate pumpkin? Around the Thanksgiving season, of course!

That is why I'm a baking fool of all things pumpkin right now. Not to mention it is one of my favorite ingredients of all time. Yes... of all time.

These are a bit similar to my Pumpkin Cookie recipe, just a bit dressed up. They qualify as dressed up because I topped them with chocolate ganache.

Chocolate Ganache = Dressed Up

Well, it's not a traditional ganache, since there isn't any heavy cream, and I didn't use a double boiler to heat the chocolate. I totally mickey moused it, since I only added shortening to the chocolate and used a microwave to heat it. Even though I took a shortcut on the ganache, it still tastes great.

Plus, they have oats all up in there. So, they pretty much qualify as healthy, too.

Oats = Healthy

That is a total and unequivocal fact.

So, are you getting your pumpkin fix this season?



Pumpkin Oat Bites

For the Cookies:

• 2 Cups Cake Four
• 2-1/2 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Cloves
• 1/2 Cup (1 Stick) Unsalted Butter, Softened
• 1/2 Cup Brown Sugar, Packed
• 1 Whole Egg, Room Temperature
• 1 Cup Canned Pumpkin
• 1 Teaspoon Pure Vanilla Extract
• 1-1/4 Cups Quick Oats

For the Ganache and Garnish

• 1 Cup Milk Chocolate Morsels 
• 1 Tablespoon of Shortening
• 1/3 Cup Pecans, Chopped

Preheat the oven to 350 degrees (F).

In a small bowl, combine the flour, powder, salt, and ground spices; set aside.

In a medium or large bowl, using a mixer, cream the butter and sugar. Add the egg and mix to combine, then the pumpkin and extract. Scrape down the sides of the bowl and mix just until combined.

Add in the flour mixture, in intervals of three, mixing between each addition. Finally, fold in the quick oats. The cookie batter will be thick. Drop the batter by tablespoons onto parchment lined cookie sheets. Bake for 8-10 minutes, or until the cookies are set.

Allow the cookies to cool a few minutes after pulling them from the oven, then transfer them to cooling racks to cool completely. Once the cookies are cooled, heat the chocolate morsels and shortening in a heat proof bowl in the microwave in 15 second intervals, stirring in between. Heat until the mixture is smooth and glossy.

Spoon about a teaspoon or so, of the chocolate ganache onto the tops of the cooled cookie bites. Sprinkle a bit of pecans to garnish them. Allow the ganache to dry and set, about 20 minutes. Makes around 30 cookies bites.

Enjoy!

White Bean Turkey Chili...

 

Chili has to be one of my favorite dishes. You can add so many different spices and ingredients to customize the dish to your liking.

That's what it's all about.... making a dish your own.

Unless I'm following a certain recipe, I almost never make a soup, stew, or chili dish the same every single time. I may add more of this or less of that. I may also incorporate a new ingredient from time to time.

Cooking means allowing yourself to get creative in the kitchen. Once you have down the basics and different methods of cooking, you are limitless!

I think that's why I love it so much... along with the gratitude of feeding my family.

Tell me, why do you love to cook? Ponder, as you make this hearty and dare I say, healthy dish...


White Bean Turkey Chili

• 1-2 Tablespoons Extra Virgin Olive Oil
• 1 Onion, Finely Diced
• 2 Cloves of Garlic, Finely Minced
• 1/2 Pound of Ground Turkey
• 1 Teaspoon Finely Ground Sea Salt
• 1/2 Teaspoon Ground Pepper
• 1 Teaspoon Ground Cumin
• 1 Tablespoon Chili Powder (I like to use Carroll Shelby)
• 2 (4 oz.) Cans of Fire Roasted Diced Green Chilies, Mild
• 1/2 C. Green Salsa, Mild
• 2 (15.5 oz.) Cans of White Beans, Rinsed and Drained
• 1 (14.5 oz.) Cans of Chicken Broth, Low Sodium and Fat Free

Heat the olive oil on medium/low heat in a large Dutch Oven or soup pot. Saute the onion and garlic until soft, about 8 minutes. Add the turkey; break it up into very small pieces and brown. Add the salt, pepper, cumin, and chili powder; mix to combine the flavorings. Add the diced chilies and salsa; mix to incorporate. 

Allow the ingredients to simmer for 5 minutes so the flavors meld. Gently fold in the white beans and taste to adjust all the seasonings. Add the chicken stock and bring to a boil. Once boiling, turn the heat down to low and simmer the chili for 30 minutes. Serve with warm flour tortillas. Makes 4-6 servings. 

Enjoy!