Tag: christmas making and baking

Posted in Holiday/Christmas, Recipes, Snacks

Christmas “Crack” Pretzels

Posted on by traci

I had bought some wreath shaped pretzels to use for my Rolo Turtles not realizing the Rolos would fall through the wreath. I used one bag of the wreath pretzels for my cinnamon sugar pretzels. Since I had another bag to use up, I found this recipe. Hubby had leftover popcorn oil from an event he hosted in November so this was a perfect way to use the pretzels.

Enjoy these at your Christmas get together or even on New Year’s Eve. Yum!

Oh and the best part of this is there is no baking involved. Sweet!

  • Servings: 16ish
  • Difficulty: extremely easy
  • Print

Ingredients

  • 15 to 16 oz. bag of pretzels
  • 6 oz. buttery popcorn oil, canola oil, or melted butter
  • 1.5 Tbsp. dry ranch salad mix (not the dip)
  • 0.5 tsp. garlic powder
  • 0.5 tsp. Cajun seasoning
  • 2 Tbsp. Parmesan cheese (I used a garlic Parmesan cheese powder.)

Directions

  1. Pour the pretzels into a deep dish.
  2. In a separate bowl, mix together the oil and seasonings.
  3. Pour over the pretzels. Stir until all of the pretzels are combined.
  4. Sprinkle the Parmesan cheese. Stir once again until the pretzels are combined.
  5. Continue stirring every 15 minutes or so for 3 hours or until the oil is absorbed by the pretzels.
  6. Store in an airtight container. Enjoy!

Recipe source

Stay kind!

Have a magical day,
Traci

Posted in christmas making and baking, Cookies, Gluten Free, Holiday/Christmas, Recipes

Gluten Free Peanut Butter Blossoms

Posted on by traci

I’ve been sick most of this Christmas season so I have not made ANY Christmas cookies.  Okay, I’ll take it back.  We made peanut butter blossoms and then we ate them.

I decided to update my peanut butter blossom recipes using gluten free flour.

I noticed that the dough does not stand up as well as the gluten dough so you will need to place it in the refrigerator for about 15 minutes before forming it into balls.

Even with that little inconvenience, the cookies are absolutely delicious.

Gluten Free Peanut Butter Blossoms

Gluten Free Peanut Butter Blossoms

  • Servings: 3 to 4 doz.
  • Difficulty: easy
  • Print

Ingredients

  • 48 Hershey’s Kisses
  • 1/2 cup shortening
  • 3/4 cup Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups gluten free flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar

Directions

  1.  Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended.
  3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
  4. Add egg, milk and vanilla; beat well.
  5. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  6. Place the dough in the fridge for about 15 minutes
  7. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  8.  Bake 8 to 10 minutes or until lightly browned.
  9. Immediately press a chocolate into center of each cookie; cookie will crack around edges.
  10. Remove from cookie sheet to wire rack.
  11. Cool completely.
  12. Enjoy!

Happy eating,
Traci

Posted in christmas making and baking, Dessert, Family Recipe, Holiday/Christmas, Recipes

My Grandma’s Fudge – Christmas Making and Baking 2016

Posted on by traci

Have you ever done or bought something but did not know why?  A few weeks ago, I bought some marshmallow creme/fluff because I wanted fudge.  Then I kept looking for a recipe that used marshmallow creme.  I didn’t find any recipes that I would want to make.   Continue reading “My Grandma’s Fudge – Christmas Making and Baking 2016” →

Posted in christmas making and baking, Cookies, Dessert, Holiday/Christmas, Recipes

Old Fashioned Sugar Cookies – Christmas Making and Baking 2016

Posted on by traci

During the Christmas season, I enjoy finding new recipes to try.  So when I saw the recipe for Old Fashioned Sugar Cookies, I knew I needed to try them.

Continue reading “Old Fashioned Sugar Cookies – Christmas Making and Baking 2016” →

Posted in christmas making and baking, Recipes, Snacks

Cinnamon Sugar Pretzels – Christmas Making and Baking 2016

Posted on by traci

I’ve begun my Christmas Making and Baking 2016.  When I found this recipe, I decided to make it since it looked so simple to put together.

While I was waiting to put the white drizzle on the pretzels the Wee One wandered into the kitchen.  He decided he needed to taste the pretzels.  The Wee One told me how much he loved the taste of the pretzels.  He helped me put the drizzle on top of the pretzels.  When I was packing up the pretzels, we put the pretzels into two containers.  One was for later and the other was for he and his brother to snack on.

Later on in the day, we made another two batches of cinnamon sugar pretzels for a cookie/ treat exchange Hubby was going to attend.  The Wee One helped me with making those two batches.  He told me that he wanted to know how to make cinnamon sugar pretzels.  The Wee One enjoyed making the cinnamon sugar pretzels.

The cinnamon sugar pretzels are easy to put together.  When we did the white chocolate DRIZZLE, we used a baby spoon to do the drizzle.

I also used a large 8 cup measuring cup to make the pretzels.  It was the perfect size

Cinnamon Sugar Pretzels

20161210141354_IMG_0595

Stars of the recipe:

  • 1 (16 – 18 oz) bag of pretzels
  • 2/3 c. oil (I used canola.)
  • 1/3 c. sugar
  • 1 & 1/2 tsp. cinnamon
  • 1/2 c. cinnamon sugar for sprinkling
  • 1 c. white chocolate chips

Steps:

  1. Prepare two cookie sheets by covering them with parchment or wax paper.
  2. In a large mixing bowl, whisk together the oil, sugar, and cinnamon.
  3. Add the pretzels.
  4. Stir until all the pretzels are coated.
  5. Microwave for 1 minute.  Stir.
  6. Microwave for 2 more minutes.  Stir.
  7. Divide them between the two cookie sheets.  Make sure the pretzels are in a single layer.
  8. Sprinkle with cinnamon sugar.
  9. While the pretzels are cooling, melt the white chocolate in the microwave.  (70% power, 1 minute, stir, if not melted – continue at 70% power 30 second intervals until melted.)
  10. Drizzle the white chocolate over the pretzels.
  11. Allow to harden.
  12. Store in an airtight container.
  13. Enjoy!

happy-eating

Source

Posted in Bread and muffins, christmas making and baking, Eggnog, Holiday/Christmas, Ingredients, Recipes

Eggnog Quick Bread – Christmas Making and Baking

Posted on by traci

I’m finishing up my Christmas making and baking.

My mom called me last night to tell me that she was going to come over to our house for Christmas.  It’s been many years since she’s been at our house for Christmas, so it was a nice surprise.  The one thing she asked for was homemade goodies.  I’m almost finished with the Christmas making and baking.  There are a few goodies left to make.

This eggnog bread was one of those things.  It’s easy to put together and makes a lot.

eggnog quick bread

Eggnog Quick Bread

adapted from Mommy’s Kitchen

Stars of the recipe:

  • 2 eggs
  • 1 1/4 c. sugar
  • 1 3/4 c. eggnog
  • 1/4 tsp. nutmeg
  • 1 tsp. rum extract
  • 1 tsp. vanilla extract
  • 2 1/4 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 (3.4 oz) package of instant vanilla pudding

Steps:

  1. Preheat oven to 350 degrees.
  2. Grease mini loaf pans (5).
  3. Beat the eggs.
  4. Add sugar, eggnog, butter, rum extract, and vanilla extract.  Mix until combined.
  5. Mix flour, baking powder, and salt in a medium bowl.
  6. Add the flour mixture to the batter.  Mix well.
  7. Add the instant vanilla pudding.
  8. Pour into greased pans.
  9. Bake at 350 degrees for 20 to 25 minutes.  (Mine took closer to 40 or so minutes.)
  10. Cool in pans for 10 minutes.
  11. Remove and cool on a baking rack.
  12. Enjoy!

Happy Eating,
Traci

Posted in Bread and muffins, breakfast, christmas making and baking, Eggnog, Holiday/Christmas

Eggnog Doughnuts – Christmas Making and Baking

Posted on by traci

I bought some eggnog to make eggnog bread. Since I had some of the eggnog left, I decided to find a recipe to make eggnog doughnuts. This recipe is moist and delicious. It paired well with my coffee flavored with my peppermint mocha creamer. It would also be delicious with my eggnog creamer.

To make the doughnuts, you need a doughnut pan.  

Eggnog Doughnuts

Eggnog Doughnuts

adapted from Wonky Wonderful

Doughnuts:

Stars of the recipe:

  • 1 c. all purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 Tbsp. butter softened
  • 1/4 c. sugar
  • 1 lrg. egg
  • 1/2 c. eggnog

Steps:

  1. Preheat oven to 325 degrees.
  2. In a medium bowl, combine flour, baking powder, and salt. Set aside
  3. Cream the sugar and butter until fluffy.
  4. Add the egg and eggnog. Mix until combined.
  5. Add the dry ingredients until combined.
  6. Spray the doughnut pan with cooking spray.
  7. Fill the doughnut molds 2/3rds full. (Makes 6)
  8. Bake at 325 degrees for 12 to 13 minutes.
  9. Transfer to cooling rack.
  10. Glaze the doughnuts once they are completely cooled. Or if you can’t wait, pour the glaze over the doughnuts.

Glaze:

Stars of recipe:

  • 1/2 powdered sugar
  • 2 Tbsp. eggnog
  • 2 tsp. nutmeg

Steps:

  1. In a small bowl, combine the powdered sugar and eggnog until smooth.
  2. Either dip the doughnuts into the glaze or pour over the doughnuts.
  3. Sprinkle nutmeg over the top.

This recipe made 6 full-size doughnuts. You could probably make 12 mini doughnuts with this recipe. You need to store the doughnuts in the fridge.

Happy Eating,
Traci

Posted in Cherries, christmas making and baking, Cookies, Holiday/Christmas

Santa’s Whiskers – Christmas Making and Baking

Posted on by traci

I made these many years ago.  This year I decided to make them once again.

Things you need to remember – Don’t use press and seal plastic wrap when you wrap the cookie dough in plastic wrap.  That made it difficult to make a roll.  The coconut will make a mess.  Just keep the broom around.  🙂

santa's whiskers

Santa’s Whiskers

Adapted from Cooking with Stolen Moments

Stars of the recipe:

  • 1 c. butter (2 sticks), softened
  • 1 c. sugar
  • 1 tsp. vanilla
  • 1 1/2 Tbsp. milk
  • 2 1/2 c. flour
  • 3/4 c. maraschino cherries, diced, plus 1 tsp. juice from the jar (I may have used more juice because I love maraschino cherries.)
  • 1 c. coconut, unsweetened

Steps:

  1. Beat the butter and sugar together until fluffy.
  2. Add vanilla and milk.  Beat until combined.
  3. Add flour, 1/2 c. at a time.  Mix until incorporated.
  4. Fold in the cherries and juice.  (I used my mixer.  You can certainly use a spoon for this step.)
  5. Divide the dough in half.  Form each half into an 8 or 9-inch log.  Roll each half in coconut.
  6. Wrap in parchment paper or plastic wrap.  Freeze for at least 30 minutes.
  7. Slice in 1/4 inch cookies.  Place on baking sheets.
  8. Bake at 375 degrees for 8 to 10 minutes.
  9. Cool on wire racks.

I froze mine overnight and then pulled them out of the freezer for 15 minutes before slicing them.

Posted in christmas making and baking, DIY, Drinks, Holiday/Christmas

Peppermint Mocha Creamer – Christmas Making and Baking

Posted on by traci

I’m enjoying making new creamers now that I got the ratio of milk/ half & half/ or heavy whipping cream to condensed milk.

This creamer needs to be warmed up so that the cocoa is dissolved.  I had to strain the nondissolved cocoa, so there weren’t any lumps left.

As you can see from my pictures, some of the cocoa did not dissolve.

peppermint mocha creamer

I like peppermint mocha lattes from Starbucks.  However, they use WAY too much mocha in the lattes.  This creamer allows me to have a peppermint mocha latte without the extra cost.  Plus, I can customize it to my liking.

Peppermint Mocha Creamer

Stars of the recipe:

  • 1/2 c. condensed milk
  • 1/2 c. milk, half and half, or whipping cream
  • 1 to 2 Tbsp. maple syrup
  • 1 tsp. peppermint extract
  • 1 to 2 tsp. cocoa powder

Steps:

  1. Combine all ingredients in a small saucepan.
  2. Heat on medium-high heat until the cocoa is dissolved.  Five or so minutes.
  3. If the cocoa does not dissolve, strain the creamer to remove the lumps of cocoa.
  4. Enjoy 1 or 2 Tbsp. in a hot cup of coffee.