day 23: {cranberry crumble coffee cake}

this recipe is a fairly new to our Christmas tradition list, but I think it’s a keeper.  it’s festive and delicious and not too complicated to make.

Cranberry Crumble Coffee Cake 

cake:

¼ cup chopped almonds

1 cup sugar

½ cup butter, softened

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

1 ¼ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup sour cream

1 cup whole cranberry sauce

 topping:

¼ cup all-purpose flour

¼ cup sugar

¼ cup chopped almonds

¼ teaspoon vanilla

2 tablespoons cold butter

instructions:

1. sprinkle almonds over the bottom of a greased 9-inch springform pan and set aside.

2. in electric mixing bowl cream sugar, butter, and vanilla; beat on medium speed for 1-2 minutes.

3. add eggs, one at a time, beating well after each addition.

4. combine dry ingredients and add to batter alternately with sour cream.

5. mix well.

6. spread 3 cups over almonds.

7. spoon cranberry sauce over batter in pan.

8. top with remaining batter.

9. for topping combine flour, sugar, almonds and vanilla.

10. cut in butter until crumbly.

11. sprinkle on top of batter.

12. bake at 350 degrees for 45-50 minutes or until toothpick inserted near center comes out clean.

13. cool on wire rack for 15 minutes.

14. remove sides of pan.

15. serve warm.

enjoy!

day 21: {rum cake}

i have to be honest.  i’m running out of commentary.  i’m beginning to feel like i’m saying the same thing over and over.  so, here’s the recipe for a yummy rum cake.  that’s all.  it’s good!

Rum Cake

cake:

½ cup pecans, chopped

1 Duncan Hines Butter cake mix

1 3-oz. instant vanilla pudding mix

½ cup light rum

½ cup water

½ cup vegetable oil

4 eggs

instructions:

1. mix all ingredients together.

2. pour into greased and sugared bundt pan.

{i used my cakelet pan and I only made 9 little cakes. the truth is i should have. divided the batter 3. to make 12 cakes because the tops poofed up real big.}

4. bake at 350 degrees for 45-50 minutes for large bundt pan or 20-25 minutes for mini cakes.

glaze:

½ cup sugar

½ stick butter

1/8 cup rum

1/8 water

instructions:

1. place all ingredients in microwave safe bowl.

2. heat for 1 minute intervals until boiling, stirring in between.

3. pour glaze over warm cake.

 enjoy!

day 15: {chinese chews}

rich.  chewy.  goodness.

yep, that pretty much sums it up.

these are so scrumptious and delicious.

you’ll want to eat the whole pan at one time.

{however, i strongly suggest you don’t}

they’re just that fantastic!

Chinese Chews

crust:

1 1/3 cup flour

½ teaspoon salt

½ c butter

½ cup brown sugar

1 cup pecans, chopped

instructions:

1. mix above ingredients together in electric mixer.

2. pat into buttered 8×8 inch pan.

top:

2 eggs, beaten

½ cup coconut

½ cup sugar

½ cup brown sugar

1 teaspoon salt

instructions:

1. mix together in electric mixer and pour over crust.

2. bake at 350 degrees for 25 minutes.

3. cut when cool.

enjoy!

day 10: {homemade funfetti cupcakes- christmas style}

ok, i made these homemade funfetti cupcakes from How Sweet It Is back in the fall and they were so much fun.  i figured if they were fun with rainbow sprinkles, surely they would be fun with Christmas colored sprinkles.

so, i tried it. and it was kinda fun.

Homemade Funfetti Cupcakes

makes 12 cupcakes

1/2 cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1/3 cup assorted brightly colored sprinkles + more for top of frosting

instructions:

1. Preheat oven to 350 degrees F.

2. Cream butter and sugar in electric mixer until smooth and fluffy, about 3-4 minutes.

3. Add eggs and vanilla.

4. Combine dry ingredients and sift together in a bowl

{or over a piece of wax paper}.

5. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

6. Fold in assorted sprinkles.

7. Scoop batter into cupcake pan and fill 2/3 of the way full.

8. Bake for 18-20 minutes.

9. Let cool, then frost.

 

Buttercream Icing

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

instructions:

1. Beat butter in mixer until silky and shiny.  I usually beat mine for about 7 minutes.

2. Add powdered sugar 1 cup at a time.

3. Add vanilla.

4. If needed add milk for consistency.

enjoy!

day 9: {big soft sugar cookie cakes}

i love sprinkles. now i realize i’ve said i love alot of things. but, i really, really, really like sprinkles.  alot. which i believe, can therefore be translated into a love of sprinkles. i came across the bakers confections on esty awhile back.  they have so many fun baking things.  i’ve order cupcake liners and sprinkles from them before and was pleased.  however, i just received my second order from them and i was ecstatic when it arrived.  i ordered all kinds of fun Christmas sprinkles and cupcake liners and i cannot wait to use them.  and in fact, i didn’t wait.  as soon as the mail came today i busted out to the mailbox for my goodies that were arriving.  and yes, it was all as fantastic as i’d hoped!

so, today, i bring you fun Christmas sprinkled sugar cookies.  i personally am a fan of soft and chewy cookies and these big soft sugar cookie cakes hit the nail on the head.

what you’ll need:

 1 cup butter, softened

2 ½ cups sugar

2 eggs

1 cup milk

1 teaspoon vanilla

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

sprinkles

 instructions:

1. In electric mixer, cream butter and sugar, then beat in eggs and vanilla.

2. In a separate bowl, combine flour, baking powder, and baking soda.

3. Add flour mixture to the sugar mixture alternately with the milk.

4. Drop by heaping spoonfuls {or you can use medium size scoop} onto ungreased cookie sheets.

{space at least 3 inches apart so cookies have plenty of room to spread}.

5. Bake at 375 degrees for 10-12 minutes or until light brown.

6. Remove from cookies sheets to cool on wire racks.

7. When completely cool, frost cookies and decorate with sprinkles.

{see below for buttercream frosting recipe}

Buttercream Frosting

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon heavy cream or milk

instructions:

Beat butter in electric mixer until fluffly.

Add powdered sugar 1 cup at a time.

Add vanilla.

Add heavy cream or milk.

Beat on high for about 5 minutes until light and fluffy.

enjoy!

day 8: {homemade-ish pretzel bites}

i don’t know about you, but typically when i think of Christmas goodies, i tend to think of sweets.  however, while i do love sweets, i also love salty little treats.  a couple of months ago i came across these homemade-ish pretzel bites on {you guessed it} Pinterest.  and, boy, are they yummy.  i personally like a salty pretzel over a sweet pretzel, but you can make these fellas salty or sweet.

what you’ll need:

1 bag frozen Rhodes dinner rolls, thawed

sea salt or garlic salt

or

 cinnamon and sugar

directions:

1. thaw dough and then cut into four pieces

2. place dough bites onto parchment lined cookies sheet and let rise

3. once your dough bites are double in size, bring a large
pot of water to a boil

4. preheat oven to 375 degrees

5. place kitchen towel on cookie sheet and cover with paper towel

6. drop about 10 dough bites into the water for about 45 seconds, toss gently making sure all sides are shocked in the water

{sorry for the crummy photo. it’s hard to get a picture of boiling water when the only thing you know how to take a picture with is your iPhone}

7. remove bites from water with slotted spoon and place on paper towel to drain

8. at this point you dough bites are going to look a little pruney and be kinda sticky.

9. let bites cool on paper towel for about 2-3 minutes or until you can touch them

10. place on greased cookie sheet and bake for about 15 minutes or until golden brown

11. once out of the oven butter generously with melted butter and sprinkle on some sea salt or garlic salt. or if you want them sweet roll in cinnamon sugar mix.

enjoy!

day 7: {pecan sandies}

my grannie makes these every Christmas.  i think they are delicious.  they’re one of my favorites. and one of my dad’s favorites.

Pecan Sandies:

2 cups flour

dash of salt

4 tablespoons sugar

2 tablespoons vanilla

2 cups pecans, chopped

{flour & sugar & salt are just not as much fun to instagram}

directions:

cream butter.

add sugar and salt.

add flour.

add vanilla.

add chopped pecans.

mix well.

roll dough into little balls.

place on parchment lined cookie sheet.

bake at 325 degrees for 20 minutes.

let cool.

roll in powered sugar.

yields about 4 dozen

 enjoy!