day 22: {felt ball garland}

i’m feeling all baked out.  however, i have been feeling crafty the past few days.  i’ve made several fun things i found on Pinterest.  most of them are gifts, so i can’t blog about them just yet.  but, i did make these fun felt balls and felt garland.  i followed this tutorial from my sparkle {a fun blog with cute and creative ideas!}  the directions were simple and the results…just as expected!  i’m not going to blog all the specific details but here are some pictures {instagram of course} of my short little felt ball garland.

enjoy!

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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 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!

.:chocolate pudding cake with cookie dough buttercream lava:.

Oh, my! After an epic fail, I decided to try something new and different {not that the epic fail wasn’t something new and different, but none the less} I found this recipe for Cookie Dough buttercream icing on pinterest {my new found love … you can follow me here} and wanted to try it. And it is FANTASTIC! After a little conversation I had last weekend with one of the girls I work with, I had this idea … Chocolate Pudding cake in {my new cakelet pan} with Cookie Dough buttercream as the “molten lava” in the middle!  And I must say it actually worked.  And it was actually good.  So here you go!  Enjoy!

 

 

Cookie Dough Buttercream Icing

2 sticks unsalted butter, at room temperature

½ cup crisco

¾ cup light brown sugar, packed

3½ cups powdered sugar

1 cup all-purpose flour

¾ tsp. salt

3 tbsp. milk

2½ tsp. vanilla extract

Directions

Beat together the butter, crisco and brown sugar in mixer until creamy.

Mix in the powdered sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until smooth and well blended.

 

Chocolate Pudding Cake

1 box of chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

2 cups sour cream

4 eggs

1 cup water

3/4 cup vegetable oil

1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.

Grease and flour cakelet pan.

{here’s a picture of a cakelet pan … i didn’t know that’s what a pan like this was called unitl i got one for my birthday}

In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, eggs, water and oil. Beat on low speed until blended.

Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.

Pour batter into prepared pan.

Scoop about 2 tablespoons of cookie dough icing on top of cake batter and “push” into the center of the batter.

Bake in the preheated oven for 15-17 minutes.

Let cool in pan for 10 minutes, then turn out onto a serving plate. Serve warm.

Makes about 12 mini cakes.