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!

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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!

day 4: {chocolate sandwich cookies}

alrighty, this is going to be short and sweet because after working 12 hours last night i don’t have much left in me.  i know i said thursday that gingersnaps were my favorite, and well, they are my favorite on thursdays.  so, with that said, on sundays these chocolate sandwich cookies are my favorite.  my friend e also blogs and she let me guest blog last Christmas about these scrumptious little fellas. so, for todays {25 days of Christmas} post go check out this recipe on her blog.  these cookies are so yummy and you just might find something else on her blog that you just love!

enjoy!

day 3: {Christmas ornaments}

growing up each year at Christmas my mom and brothers and i would make a Christmas ornament.  my mom is one of those crafty people and she always found fun things for us kids to make around the holidays.  the Christmas crafts were always my favorite.  so, today, i don’t have a yummy treat to share with you, but a fun little Christmas craft that you could do with the ones you love, for memories that just may last a lifetime.

these are just a few of my favorite ornaments from my childhood.

now to make your own!

supplies:

mod podge

white or clear glass ball ornaments

sponge brush

pages from an old book or a newspaper

wax paper

directions:

1. place a piece of wax paper down on your work surface.

2. remove the hanger from the glass ball.

3. pour a little mod podge into a small glass bowl or plastic container you don’t mind throwing away.

4. tear paper into small pieces.

5. using your sponge brush paint some mod podge onto a section of the ornament.

6. paint a small amount of mod podge onto a couple of the pieces of paper while they’re laying on the wax paper.

7. place the paper pieces on the ornament and paint over them with mod podge.

at first the mod podge will look white and cloudy, but don’t worry, once it dries it’s clear and shiney.

8. place the ornament on the lip where the hanger goes to dry.

9. let dry for several hours or overnight.

there you have it. your very own Christmas ornament!

just for fun, i thought i’d include an ornament my parents painted together when they were engaged.  this is just one of the whole collection of Charlie Brown Christmas ornaments we have on the tree.

day 2: {shortbread cookies dipped in chocolate}

 i have this new, terrible addiction to Pinterest.  i could spend all day, everyday, just looking.  however, today i decided to quit looking and start trying!  so, on day 2 of {25 days of Christmas} i’m bringing Pinterest to life in my kitchen.  i really like shortbread cookies and someone had pinned this little tutorial/recipe from joyofbaking.com.  so, i tried it, and it was delicious!  it’s very similar to a recipe my mom made when i was a kid.

so, since i’m trying to stick to recipes from my childhood or Christmas traditions we’ve done growing up, i figured they passed!

Shortbread Cookies Dipped in Chocolate

2 cups all-purpose flour

1/4 teaspoon salt

1 cup butter, room temperature

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

Directions:

Cream butter in electric mixer.

Add powdered sugar to butter and mix until smooth.

Add vanilla and mix until blended.

Add flour and mix until smooth.

Refrigerate dough for about 20 minutes, so dough will be firm enough to roll out.

Roll out chilled dough onto lightly floured surface and cut out shapes with lightly floured cookie cutter.

{now, at this point i strayed from the directions}

i don’t own any cute, little Christmas cookie cutters. so, i just rolled the dough into 1 inch balls and used the back of an ice cream scoop to “flatten” them a little.

it does help to have a little flour on your hands so the dough doesn’t stick and a little flour on the ice cream scoop.

Place cookies on parchment paper lined cookie sheets.

Bake at 350 degrees for 10 minutes.

For the chocolate:

1 cup chocolate chips- semi-sweet, dark or milk

1 tablespoon oil

Place chocolate chips and oil in a microwave safe bowl.

Microwave on 50% power for 30 second intervals, stirring in between.

Dip cooled cookies in melted chocolate and place on parchment paper lined pan.

Place in refrigerator to allow chocolate to set up.

i prefer to keep cookies stored in the fridge {i think they taste even better cold},

 but you don’t have to.

i sprinkled some crushed up peppermints on some of mine.

or you can leave them plain with a few sprinkles to dress them up.

{i just didn’t have any Christmas sprinkles}

they’re scrumptious either way!

enjoy!

it’s here! {25 days of Christmas}

oh dear, i’ve done it again.

yes, that’s right, i haven’t blogged since October.  i know it’s not like i have such a big following that i’ve let anybody down, but still October was two months ago.  nonetheless, i’m baaaaack!

so, i’ve decided to do {25 days of Christmas}.

yep, that’s a post a day, everyday, between now and Christmas!

so, day one: gingersnaps, or as the recipe says, the best-ever gingersnaps.  they’re my favorite.  i think i’ve had them every Christmas since before i was born.  i don’t even know if that’s possible, but i think it must be true.  i love them almost as much as i love A Charlie Brown Christmas and Elf, almost as much as i love Christmas music and my willow tree nativity, but not nearly as much as i love celebrating my Savior’s birth.

so, we’ll see if i can do it.

everyday, for {25 days}!

day 1:

Best-Ever Gingersnap Cookies

1 cup sugar

2 cups flour

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

¾ cup shortening

¼ cup molasses

1 egg, slightly beaten

instructions:

Combine sugar, flour, salt, soda, & spices; mix together.

Cut in shortening to resemble course crumbs.

Stir in molasses and egg.

Shape into 1 inch balls and roll in sugar.

Place on ungreased cookie sheet and bake for 10 minutes at 350 degrees.

{do not, i repeat, do NOT bake for more than 10 minutes.  if you do, your cookies will be very hard and crunchy, when they are supposed to be nice and soft and chewy!  so, even if they don’t look done at 10 minutes, they are!}

Remove from baking sheet immediately.

If you want you can pat down the tops a little to make them extra chewy!

{now i have a confession to make}

 when i made these last night, i got caught up in the excitement of making my first batch of Christmas cookies and totally forgot to add the egg.  this resulted in miniature hockey pucks that looked yummy, but wouldn’t even crumble when thrown angrily at the sidewalk.

so, make sure you ADD the egg!

and yes, last night i was a very angry elf!

enjoy!

.:apple dumplings:.

These little “dumplings” are sinfully delicious and super easy to make. 

All you need are a few simple ingredients.

 

Apple Dumplings

 2 Granny Smith Apples

2 cans crescent rolls

2 sticks butter

2 cups sugar

1 can Mountain Dew (or 1 ¼ cups orange juice)

Cinnamon and sugar to sprinkle

 

Peel apples and cut into 8 slices each.

 

Wrap one apple slice in each crescent roll and place in greased 9×13 pan.

 

Sprinkle with cinnamon and sugar.

 

Melt butter and mix with sugar then pour over crescent rolls.

 Pour can of Mountain Dew or orange juice around the perimeter of the pan.

 

Bake 350 degrees for 45 minutes.

Enjoy!