Caramel Corn

Caramel Corn
adapted from Allrecipes

Ingredients:
1/2 c. butter
2 c. brown sugar
1/2 c. corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
3 bags microwaved popcorn
1 1/2 c. honey roasted peanuts, or addin of choice

Directions:
-Preheat oven to 300 degrees
-Pop popcorn and place popcorn and peanuts in a very large bowl.
-In a medium saucepan over medium heat, melt butter.
-Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
-Boil without stirring 4 minutes.
-Remove from heat and stir in soda and vanilla.
-Pour over popcorn and stir to coat.
-Place popcorn in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 45 minutes.
-Remove from oven, stir one more time and let cool completely before breaking into pieces.

Oreo Crunch Bars

Ingredients:
16-oz package of Oreo cookies
1 stick butter, melted
1/4 tsp salt
1 (14 ounce) can sweetened condensed milk (Fat-free is fine)
1 tsp vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips (Semi-sweet chocolate chips are fine)
1/2 cup mini chocolate chips (Used white chocolate chips to add color)

Directions:
1. Preheat the oven to 325 degrees.
2. Lightly spray a 2-qt baking dish with cooking spray.
3. Set aside 6 Oreo cookies for the topping. Coarsely chop the cookies into chunks and set aside.
4. In a small food processor, grind the remaining cookies. (If you don’t have a food processor, just pound with a rolling pin until the cookies are fine crumbs.)
5. Add the salt to the crumbs and stir to combine.
6. Melt butter and gently stir together with the cookie crumb mixture.
7. Press firmly into the bottom of the prepared pan.
8. Over a double boiler or in the microwave (1 minute), melt 3/4 cup semi-sweet and 1/2 cup milk chocolate chips together with the condensed milk and vanilla. Stir frequently until smooth.
9. Spread evenly over the prepared cookie crust.
10. Sprinkle the mini chocolate chips and the Oreo cookie chunks over the top of the filling. Press down gently into the chocolate topping.
11. Bake for 20-22 minutes oven. (Since I used a smaller baking dish, I baked mine for 30-35 minutes.) Allow to cool on counter for 1 hour.
12. Chill in fridge until completely cold and set before cutting into bars or it will make a big mess.

Cookie Decorations

Chocolate Mint Divinity

Ingredients

• 2 7-ounce bars milk chocolate
• 2-1/2 cups sugar
• 1/2 cup light-colored corn syrup
• 1/2 cup water
• 2 egg whites
• 2 squares (2 ounces) unsweetened chocolate, melted and cooled
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies

Directions

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Peppermint Sticks

Ingredients

• 4 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. shortening
• 2/3 cup pecans or your favorite nuts, chopped
• 16 3- to 4-inch soft peppermint sticks

Directions

1. In a small saucepan combine chocolate and shortening; cook over low heat just until melted. Transfer to a bowl. Place pecans on waxed paper.

2. Dip one end of each peppermint stick into melted chocolate and then roll in chopped nuts. Place on waxed paper; let stand until set. Wrap each individually to give as a gift. Makes 16 gifts.

Candy Cane Bark

Ingredients

• 6 ounces chopped chocolate-flavor candy coating
• 3 ounces chopped milk chocolate bar
• 6 ounces chopped vanilla-flavor candy coating
• 3 ounces chopped white chocolate baking squares
• 1/4 cup crushed pepperment candy canes

Directions

1. Line a large baking sheet with foil. In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth. Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.

2. In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.

3. Slowly pour white mixture over chocolate mixture on baking sheet. With a thin spatula, swirl white mixture into chocolate mixture. Shake baking sheet gently for even thickness.

4. Sprinkle with crushed candy canes. Chill 30 minutes or until firm. Use foil to lift candy from baking sheet; break candy into pieces. Makes 1-1/4 pounds.

To Store: Layer pieces between waxed paper in an airtight container; cover. Store in refrigerator up to 3 days. Serve at room temperature.

Millionaire Candy

1 (14-ounce) package caramels

2 tablespoons evaporated milk or water

2 cups coarsely chopped pecans

1/4 bar paraffin*

1 (12-ounce) package semi-sweet or milk chocolate chips

1. Butter waxed paper or foil-lined baking sheets. Set aside.
2. Melt caramels in milk over low heat, stirring constantly. Remove from heat and add pecans. Drop by teaspoonfuls onto prepared baking sheets. Chill.
3. Melt paraffin and chocolate chips in small saucepan over low heat. Using a wooden pick, dip hardened candy pieces into chocolate and return to prepared baking sheet. Allow to dry at room temperature. Store at room temperature.

Makes about 2 1/2 dozen candies.

*Or substitute 1 tablespoon vegetable shortening, if you prefer.

Chocolate Sticks

for a salty-sweet treat, dip breadsticks in melted dark chocolate and roll them in crushed nuts or candies; chill overnight.

Super Duper Chocolate Kiss Cookies

Ingredients

• 1 16-1/2-ounce package refrigerated chocolate chip cookie dough
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chocolate-flavor sprinkles
• 2 tablespoons milk
• About 40 dark chocolate kisses, unwrapped

Directions

1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

2. Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

3. Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

To Store: To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Mint Crinkles

Ingredients

• 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
• 1/3 cup shortening
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1-1/2 cups all-purpose flour
• Layered chocolate-mint candies, chopped

Directions

1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Cinnamon Sugar Sticks

Ingredients

• 1/3 cup butter, softened
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1-3/4 cups slivered almonds, toasted and ground (about 7 oz.)
• 3 oz. white chocolate, chopped
• 1 Tbsp. shortening
• 1/3 cup red cinnamon candies, crushed
• 1/3 cup coarse decorating sugar

Directions

1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.

2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.

3. In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.

4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.

5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.

6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature up to 3 days.

Cinnamon Wreaths

Ingredients

• 3/4 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 tsp. baking soda
• 1-1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 egg
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 2 Tbsp. granulated sugar
• Red and/or green miniature candy-coated semisweet chocolate pieces
• 1 recipe Frosting

Directions

1. In bowl beat butter with electric mixer 30 seconds. Beat in 1/2 cup granulated sugar, brown sugar, baking soda, 1/2 teaspoon of the cinnamon, ginger, and 1/8 teaspoon salt until combined. Beat in egg and vanilla until combined. Beat in flour. Divide dough in half. Cover; chill about 1 hour or until easy to handle.

2. Preheat oven to 350F. Combine the 2 tablespoons granulated sugar and remaining 1 teaspoon cinnamon. On lightly floured surface, roll half the dough
at a time to 1/4-inch thickness. Cut with 3-inch scalloped cookie cutter. Cut out centers with 1-inch scalloped cutter. Place cutouts on ungreased cookie sheet.
Sprinkle with sugar mixture. Press candy pieces into dough.

3. Bake 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Cool on cookie sheet 2 minutes. Transfer to wire racks; cool completely. Decorate with Frosting. Makes 18 to 20 cookies.

4. Frosting In small saucepan melt 3 ounces white baking chocolate and 1/2 teaspoon shortening over low heat. Stir in a few drops green food coloring.

Minty Cocoa Fudge Sandwich Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Turtle Ice Cream Pie

Ingredients

crust

• 1 1/2 cups pecan halves or pieces (6 to 7 ounces), toasted, divided
• 3/4 cup graham cracker crumbs (about 5 whole graham crackers, finely crushed in resealable plastic bag)
• 1/4 cup sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

sauce and filling

• 3/4 cup (packed) dark brown sugar
• 3/4 cup heavy whipping cream
• 3 tablespoons dark corn syrup
• 3 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 pints (4 cups) premium vanilla ice cream, divided

ganache topping

• 5 1/2 ounces bittersweet chocolate, chopped
• 1/2 cup heavy whipping cream
• 1 1/2 tablespoons dark corn syrup
• 3/4 teaspoon vanilla extract
• Pinch of salt

Preparation

crust

• Preheat oven to 350°F. Using on/off turns, finely chop 1 cup pecans in processor; transfer to medium bowl. Mix in graham cracker crumbs and sugar. Drizzle butter over; blend until evenly moistened. Press mixture firmly over bottom and up sides of 9-inch glass pie dish (not on rim).
• Bake crust until golden brown, about 12 minutes (if crust puffs, press firmly back into place). Cool crust completely. Wrap in foil and freeze at least 1 hour. DO AHEAD Can be made 2 days ahead. Keep frozen.

sauce and filling

• Bring first 3 ingredients to boil in heavy medium saucepan over medium heat, whisking until sugar dissolves. Boil caramel 5 minutes, whisking occasionally. Turn off heat; whisk in butter, vanilla, and salt. Cool completely.
• Slightly soften 1 cup vanilla ice cream in microwave on low in 10-second intervals. Spread ice cream evenly in frozen pie crust; spread 1/4 cup caramel over. Freeze pie until ice cream and caramel are firm, about 1 hour. Repeat with remaining vanilla ice cream in three 1-cup portions and caramel in two 1/4-cup portions. Freeze pie overnight. Cover and reserve remaining caramel at room temperature.

ganache topping

• Combine chocolate, cream, and corn syrup in medium metal bowl. Place over saucepan of simmering water and whisk until melted and smooth. Remove from heat. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes.
• Pour ganache evenly over frozen pie. Sprinkle with remaining 1/2 cup pecans. Freeze until ganache is firm, at least 45 minutes. Drizzle decoratively with 1/4 cup reserved caramel. DO AHEAD Can be made 2 days ahead. Cover and keep frozen. Cover and chill remaining caramel.
• Let pie stand 10 minutes at room temperature. Rewarm remaining caramel, stirring over low heat. Cut pie into wedges and serve with caramel.

Frito Candy

Sweet Salty Frito Candy (from Cookie Madness)
2 cups pretzels
1 cup Fritos
8 mini peanut butter cups
1 stick unsalted butter (8 tablespoons)
1/2 cup brown sugar
1 1/2 cups semi-sweet chocolate chips - I used dark chocolate chips
Optional: Chopped peanuts for the top

Preheat oven to 350 degrees F and line a 13×9 inch pan with parchment paper or no-stick foil.

Crush pretzels. You can use a food processor to chop, or just throw them in a ziploc bag and crush with your hands or a meat tenderizer. Add Fritos to processor/bag and break them up with pretzels. Dump into pan. Unwrap peanut butter cups and throw them in the mix (I broke them in half first).

Place butter in a non-stick saucepan and melt over medium heat. When butter is melted, stir in brown sugar. Bring mixture to a full boil and boil for 1 minute, stirring once or twice. Pour over Frito mixture and bake for 8 minutes.

Remove pan from oven and sprinkle chocolate chips over hot candy. Return to oven for 1 minute to soften chips. Spread softened chocolate chips over bars. Add chopped nuts if you would like to.

Cool at room temperature until you feel the pan is cool enough to be transferred to your refrigerator, then transfer to refrigerator to set the chocolate. When chocolate is set, lift from pan and break the candy up as you would almond toffee. You can eat it cold or let it come back down to room temp.

Peppermint Chocolate Cookies

1 1/2 stick (6 ounces) unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 large egg
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5 -ounce bars dark chocolate, finely chopped - I used dark chocolate chips
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.

Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.

Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.

In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.

Using an offset spatula (I used the back of the spoon I used to stir the chocolate), spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

Candy Cane Kiss Cookies

16 ounces/ 1 pound bittersweet morsels
1 cup (2 sticks) unsalted butter
3 ounces unsweetened chocolate, chopped
12 tablespoons granulated sugar
6 large eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup semisweet chocolate morsels
candy cane or mint kisses, unwrapped and frozen

Melt bittersweet morsels, unsweetened chocolate and butter in a heavy bottomed sauce pan. Stir often and heat just until it is melted. Remove from heat. Pour into a large bowl. Stir in sugar. Let stand for about 30 minutes.

Add eggs one at a time to chocolate mixture. Stirring until fully incorporated before adding the next egg. Combine flour, baking powder and salt. Pour that into the chocolate mixture. Finally, add the chocolate semisweet morsels.

Refrigerate for at least an hour. Scoop out with a cookie scoop. Drop ball (or roll into a ball with your hands) onto greased cookie sheet. Bake in a 325 F oven for about ten minutes. Remove from heat, immediately press kiss into cookie. If you don't mind them melted, you can return to the oven for one minute more (I did not do this). Otherwise leave them in the cookie and let it rest on cookie sheet for one minute and then transfer to a wire rack. You can also put the kisses in the freezer so they will not melt as fast.

Peppermint Meringues

As I mentioned the other day, I love the chocolate and peppermint combination. I need to start baking with it more often throughout the year instead of just at the holidays.

These cookies are very easy to make. The hardest part is probably the piping since meringue is very sticky. I made sure I had everything ready to go before I started. I used a small paintbrush to paint 3 stripes into my piping bag using Wiltons Christmas Red coloring gel. I used my big fat star tip too. The first few came out all white but those will be the taste test cookies. The rest came out with beautiful red stripes.

It also took me a while to get the hang of piping kisses. My piping skills only go as far as piping big swirls on cupcakes. I looked around the Internet and found this site with information about piping various shapes. I somewhat followed what they said for stars. Basically, I started with my tip a little above the cookie sheet. Then I squeezed some and stopped squeezing before pulling the tip straight up from the kiss. I think they turned out pretty good looking.

Chocolate Peppermint Meringue Kisses - from Better Homes and Gardens - I got around 100
4 egg whites
1/4 teaspoon salt
1/4 teaspoon cider vinegar
1/4 teaspoon peppermint extract
1-1/3 cups sugar
1 cup milk chocolate pieces - I used a mix of dark, bittersweet, and semisweet chips
1 teaspoon shortening
1-1/4 cups crushed striped round peppermint candies* (about 50 candies) - I used 1 box of candy canes

Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil; set aside.

For meringue: Add salt, vinegar, and peppermint extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved. Be sure to be patient and add the sugar slowly. I wasn't patient enough so my meringue had a somewhat gritty texture. You can see it in the pictures of the final product if you look closely.

Transfer meringue to a decorating bag fitted with a 1/2-inch star tip. Pipe 1-inch kisses 1 inch apart onto the prepared baking sheets. Bake all of the meringue kisses at the same time on separate oven racks for 7 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely.

In a small saucepan, combine chocolate pieces and shortening. Cook and stir over low heat just until melted. Remove from heat. Spread crushed candy in a shallow dish. Dip bottoms of meringues in chocolate, then dip in crushed candies. Place on waxed paper and let stand until chocolate is set. Makes about 192 meringue kisses.

Overnight Cinnamon Rolls

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Freezing Sugar Cookies

have a lot of cookies that I want to give and mail next week, but I knew I wouldn't have time to do it all at once. So, last night while watching The Year Without a Santa Claus and Rudolf the Red-Nosed Reindeer and the Island of Misfit Toys (not recommended, BTW...stick with the original), I baked cookies...over 70 of them.

The cookies were bagged in gallon-size freezer baggies, between layers of wax paper (did you know Thomas Edison invented that...what a great guy!). Then, these were placed in freezer-safe plastic containers and will be ready when I am ready to ice them.

To thaw, just take them out of the freezer about 2 hours or more before decorating. (Do not refrigerate.)

Cookies already decorated with royal icing can also be frozen! This is great if you're planning a big party, just make your cookies in advance and pop in the freezer. Again, take them out a few hours before you need them, and you are all set. If you've bagged them, leave the cookies in the bags to thaw.

Decorating Sugar Cookies

I haven't started my Christmas baking yet, but I'm sure I will make at least 1 dozen package cookies sometime this month.

I love this cookie...it's cheerful and makes a great gift for just about anyone. I've made THOUSANDS of this cookie over the past nine years...take a peek at some of the variations...

The squiggly lines were made by dragging a toothpick through wet icing. For the holly leaves (I like the ones in the top pic best), I piped dots of royal icing onto the dried flood icing and then added leaves with a food coloring pen (Americolor Gourmet Writers).

And, of course, there are dots! To learn more about adding dots, click here.

Last year, I decided to change up the bow a little and add sanding sugar. Here's how to do it. I thought plain packages with the sugar would be cute, but ended up reverting back to dotty ones. :)This year, I think a light blue and red package would be really sweet!

Sanding Sugar Cookies

Today I tried a new way to apply the sanding sugar and I really love it! (Thank you, Martha!) When I first started making cookies, it used to really bother me that when I put sparkling sugar on a cookie, it would dent the icing. The trick is to put it on dry, not wet icing!

Up until now, I've heated up a little corn syrup (light) and brushed the area I wanted to sand with a small paintbrush. This works great, but it's sticky and when you're making 200 cookies, going back and forth to the microwave to reheat corn syrup is a drag.

Here's the new way...mix a little meringue powder with water. Brush this onto the area to be sanded. It flows better, isn't sticky and dries really well. A few more hints:

• Use a child's size paint brush. You can trim the bristles if they are fanning out too much.
• Be sure the cookies are dry before starting, otherwise the sugar will stick to and dent the wet icing. I always let them dry overnight.
• Pour some sparkling sugar or sanding sugar into the cap or a small ramekin. Once your cookie has been brushed with the mixture, sprinkle the sugar on top, holding it over a basket-style coffee filter. Shake off the excess over the coffee filter as well. This excess can easily be emptied back into the cap/ramekin.
• Sanding sugar is a smaller grain that sparkling sugar...both are really pretty, but I think sanding sugar has more sparkle. I never wanted to use it because "sparkling sugar" just sounds prettier!

Apple Cinnamon Bagels, #2

Ingredients

• 1 3/4 c. warm water
• 1 T. instant yeast
• 1 T. packed light brown sugar
• 1 T. salt
• 2 T. Kernel Seasons Apple Cinnamon seasoning (plus more for sprinkling before baking)
  
• 3 c. bread flour
• 1 c. all-purpose flour
• 2 T. honey, for boiling water

Directions

• In bowl of stand mixer (or regular bowl), combine water, yeast and brown sugar. Let sit until foamy, about 10 minutes.
• Add salt, flours and Apple Cinnamon seasoning and mix well.
• Knead with the dough hook for 8 minutes (or by hand for 10 minutes) until smooth and elastic.
• Transfer dough to large, oiled bowl and cover with plastic wrap or towel. Let rise 1 hour or until doubled.
• Turn dough out onto countertop and divide into 12-16 (depending on how large/small) round pieces. Make bagel shape by punching thumb through the center and gently stretching out until it's the size you desire and place on a cookie sheet sprayed with non-stick spray. *The dough will shrink back a bit, so I recommend over-stretching a bit larger than you actually want.
• Let bagels rise for another 30 minutes covered with clean kitchen towels.
• While bagels are rising, preheat your oven to 400 degrees.
• Begin to boil about 8 cups of water and add the honey.
• After second rise, put as many bagels into the water as will fit comfortably, boiling for 30 sec.-1 min. per side. Remove from water and place back on cookie sheet, sprinkling with a little more Apple Cinnamon seasoning on top. Repeat with all the bagels.
• Bake at 400 degrees for 22-24 minutes, until golden brown.

Chocolate Chip & Pretzel Cookie Bars

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 sticks unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
12-ounce bag bittersweet (or semisweet, if you prefer) chocolate chips
1 & 1/2 cups mini pretzel twists, coarsely chopped
1/4 cup chocolate chips, for drizzling (optional)
1/4 cup peanut butter, for drizzling (optional)
1/4 cup pretzels, crumbled, for topping (optional)

Directions:
1. Preheat the oven to 350°F. Spray a 9×13 pan with cooking spray.

2. In a bowl, whisk the flour, baking soda and salt. Using a mixer, beat the butter and both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and the vanilla extract. On low speed, beat in the dry ingredients just until incorporated. Stir in the chocolate chips and pretzel pieces.

3. Spread the batter evenly in the pan and press it down evenly with a spatula. Bake for 30 minutes, until golden brown. Transfer the pan to a rack and cool completely.

4. In separate sandwich size baggies, melt the chocolate chips and peanut butter. Cut off a small corner on each bag and drizzle the chocolate and peanut butter over the top of the bars. Sprinkle the extra crushed pretzels on top. Let set and then cut into squares.

Cheese Straw Sticks

heese Straws
Adapted from The Lee Bros. Southern Cookbook by Smitten Kitchen

• 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
• 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
• 3/4 cup flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon half-and-half (I used cream, because I had it on hand; milk should work just as well)

1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days.

Beer Cheese Spread

Ingredients

• 1 (1-lb.) block sharp Cheddar cheese, shredded
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 teaspoon hot sauce
• 1/4 teaspoon ground red pepper
• 1/2 (12-oz.) bottle amber beer, at room temperature
• Salt and pepper to taste
• Garnish: thyme sprig

Preparation

1. Saute onion and garlic in a small skillet until softened.

2. Mix together first 5 ingredients in a food processor until blended and the cheese turns into a spread like consistency.

Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Serve with crackers or pretzel sticks. Store in an airtight container in refrigerator up to 2 weeks.

After you make this spread you can use it in the recipe below. Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

Apple Cinnamon Bagels

Ingredients:
For the sponge:
½ tsp. instant yeast
2 cups (9 oz.) bread flour
1¼ cups (10 oz.) water, at room temperature

For the apples:
1½ tbsp. butter
3-4 Granny Smith apples, peeled, cored and thinly sliced
¼ cup sugar
½ tsp. cornstarch
¼ tsp. ground cinnamon
Pinch of ground nutmeg
Pinch of salt
1 tsp. vanilla extract

For the dough:
¼ tsp. instant yeast
1¾ plus 2 tbsp. (8.5 oz.) bread flour, plus an additional ¾ cup as needed
1¼ tsp. salt
1½ tsp. ground cinnamon
2½ tbsp. sugar
1½ tsp. dark or light malt syrup, honey or brown sugar
1 cup caramelized apples (from above), chopped

For the streusel topping:
½ cup sugar
¼ cup plus 1 tbsp. flour
4 tbsp. butter, cubed
1½ tsp. ground cinnamon

To finish:
1 tbsp. baking soda
Cornmeal or semolina flour for dusting
Streusel topping (from above)

Directions:
1. To make the sponge, stir the yeast into the flour in a mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.

2. To make the apples, melt the butter in a skillet over medium-high heat. Add the apples, sugar, cornstarch, cinnamon, nutmeg and salt. Mix well until the apples are evenly coated. Cook about 18 minutes, stirring occasionally, until apples are tender and most of the liquid has cooked off. Remove the skillet from the heat, stir in the vanilla and set aside to cool.

3. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add about ¾ of the flour, cinnamon, sugar, salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining flour to stiffen the dough. In the last couple minutes of mixing, add the chopped caramelized apples. You may want to add some extra flour at this point to account for the extra moisture added by the apples.

4. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.

5. Immediately divide the dough into equal sized, 4 ½-ounce pieces for standard bagels, or smaller if desired. Form the pieces into rolls. (Note: I have found that my personal ideal size for bagels is about 100 g of dough per bagel).

6. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.

7. Line two sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels by pushing a hole through the center and stretching out the hole to 2 ½ inches in diameter.

8. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and slip each pan into a food-grade plastic bag, or cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.

9. Check to see if the bagels are ready to be retarded in the refrigerator by using the “float test”. Fill a small bowl with cool or room-temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.

10. To make the streusel topping, combine the sugar, flour, butter and cinnamon together in a small bowl and mix with a fork. Cut the butter into the dry ingredients with a pastry blender until the mixture is crumbly and the butter pieces are about the size of a pea. Refrigerate until ready to use.

11. The following day (or when you are ready to bake the bagels), preheat the oven to 500° F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the pot the better), and add the baking soda. Have a slotted spoon or skimmer nearby.

12. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. If you like very chewy bagels, you can extend the boiling to 2 minutes per side. While the bagels are boiling, sprinkle the same parchment-line sheet pans with cornmeal or semolina flour. (If you decided to replace the paper, be sure to spray the new paper lightly with spray oil to prevent the bagels from sticking to the surface.) Top the boiled bagels with the streusel topping if desired.

13. When all the bagels have been boiled, place the pans on the 2 middle shelves in the oven. Bake for approximately 6 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are baking only 1 pan, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven setting to 450° F and continue baking for about 6-7 minutes, or until the bagels turn light golden brown. You may bake them darker if you prefer.

14. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Chocolate Mint Snow-Top Cookies

1-1/2 cups flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
10 oz. mint chocolate chips, divided
6 tablespoons butter, softened
1 cup sugar
1-1/2 teaspoons vanilla
2 eggs
About 2/3 cup powdered sugar

In a small bowl, combine flour, baking powder, and salt. Set aside. Melt 1 cup mint chocolate chips over low heat or in the microwave. In a large mixer bowl, cream the butter and sugar. Beat in the melted mint chocolate chips and vanilla. Beat in the eggs. Gradually beat in the dry ingredients and the remaining mint chocolate chips. Wrap the dough in plastic wrap and freeze for 30 minutes or until firm.

Preheat the oven to 350 degrees. Line cookie sheets with silicone baking mats. Shape the chilled dough into 1-inch balls, roll in powdered sugar. Bake for 10-12 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes before removing to a wire rack to cool completely.