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 17: {mad hatters}

if i said we only made these at Christmas i’d be lying.  we made these a lot growing up.  they’re easy and yummy and you don’t even have to bake them!  some recipes call for peanut butter, but this recipe doesn’t.  however, you can add it if you like.   personally i like them with just plain cocoa.

Mad Hatters

{also known as no-bake cookies}

what you’ll need:

3 cups oats

½ cup cocoa

pinch of salt

1. in a bowl combine oats, cocoa, and salt and set aside.

 2 cups sugar

½ cup milk

½ cup Crisco

1 teaspoon vanilla

2. in large saucepan over medium heat combine sugar, milk, vanilla, and Crisco.

3. bring to a boil stirring constantly.

4. allow to boil without stirring for 90 seconds.

5. remove from heat and add oat mix.

6. stir until combined.

7. quickly drop by the spoonful onto wax paper.

8. allow to 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 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!

.:funfetti cupcakes- homemade style:.

So, I stole this recipe from How Sweet It Is who I was introduced to by my friend e {she also has a blog you should check out here}.  These cupcakes are some of the most fun little fellas I’ve ever made!  They are yummy and delicious and super cute!  The recipe only makes 12 little cakes which is perfect, because lord knows I don’t need even 1 much less a whole big batch of 24 cupcakes.  Enjoy!

 

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

Preheat oven to 350 degrees F.

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

Add eggs and vanilla.

Combine dry ingredients and sift together in a bowl

{or over a piece of wax paper}.

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

Fold in assorted sprinkles.

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

Bake for 18-20 minutes.

Let cool, then frost.

 

Buttercream Icing

2 sticks butter, room temperature

3 cups powdered sugar

Dash of salt

1 teaspoon vanilla

1 teaspoon milk

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

Add powdered sugar 1 cup at a time. 

Add vanilla. 

If needed add milk for consistency. 

 

 

.:red velvet:.

 

No, it’s not Christmas time {but it will be here before we know it!}.  And no, I can’t even pull a “Christmas in August” because it’s now September.  But I had a hankering for these super-scrumptious red velvet cookies with cream cheese frosting.   The recipe is from the 2009 Christmas with Southern Living book that I may or may not have stolen from my roommate.  And the beginning of the recipe may start with “BIG FAT cookies” so you know we had to try it.  And they are aaaamazing!  But this time I put a little twist on them.  Instead of making them huge like the recipe says I made them tiny and filled them with frosting and made little sandwich cookies {a whoopie pie of sorts}. 

So, this time I used my small scoop from the pampered chef to scoop the batter onto the pan because I wanted to make mini cookies and sandwich them together. { the recipe says to use ¼ cup of batter for each cookie and just ice the tops.  so they are normally these gigantic, delicious cookie cake things}  And I’ll tell you the truth, while the little ones are cute, they’re not as tasty.  So, I recommend making them bigger and leaving them open because they really do taste better that way!

 

Red Velvet Cookies

2 ¾ cups all purpose flour

1/3 cup unsweetened cocoa

1 ½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 cup butter, softened

1 ¼ cups sugar

2 large eggs

2 Tbsp. liquid red food  coloring

1 Tbsp. vanilla extract

¾ cup buttermilk

 

Preheat oven to 350 degrees. 

Combine first 5 ingredients in medium bowl (I like to sift them together). 

 

 

 

 

Beat butter at medium speed with an electric mixer until smooth and silky (about 2 minutes).  

Add sugar and beat until light and fluffy. 

 Add eggs one at a time. 

Add vanilla and food coloring.

 Add dry mixture, alternating with the buttermilk, beginning and ending with the dry stuff. 

 

 

Line a cookie sheet with parchment paper.

 Scoop about 1 tablespoon batter onto cookie sheet with small scooper. 

 

 

Now, if you want to make them big like the original recipe calls for scoop about a ¼ cup onto cookie sheet and spread into about a 2-3 inch circle so that the batter is evenly spread out. 

Bake for  about 8 minutes if you making the little ones or 15 minutes for the big ones. 

Let cool.

 

Cream Cheese Frosting

2 sticks of butter, softened

8oz. brick of cream cheese, softened

3-4 cups powdered sugar

1 tsp. vanilla

Pinch of salt

Beat butter and cream cheese in electric mixer until smooth and silky (about 5-6 minutes). 

Add powdered sugar one cup at a time. 

 Add vanilla and pinch of salt. 

Beat for 4-5 more minutes until smooth and fluffy. 

Ice tops of cookies.

 I recommend storing iced cookies in the refrigerator for best results. 

 

 

Enjoy!