Paula Deen Snowflake Cookies

How could you not love Paula Deen?  Sweet, old thing that loves butter and baking.  I would love to spend the week with Paula Deen and let her make me a little more fluffy!  As it is the holiday season and Christmas is almost here, I’m in a baking kind of mood.  I found this video on youtube today showing Ms. Paula making Snowflake Cookies.  I tend to do better when I actually see the video as opposed to just reading the recipe.  Also, I love how this one is super simple.  I’m not a baker, more of a cook.  In fact, I don’t measure and this recipe uses refrigerated sugar cookie dough instead of making from scratch – perfect!!  After all, who doesn’t want to save a little time during the holidays?

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Eric's Snowball Cookies

My husband, Eric, makes the most wonderful cookies.  He is the baker and I’m the cook in the family.  Every Christmas he makes big batches of cookies that my coworkers and family “ohhh and “awwe” over.  One of the very best cookies he makes are his snowball cookies.  This recipe is a little different from most as he likes to add more vanilla and powdered sugar than most.  The result is heavenly!

Snowball cookies are not only easy to make but so tasty!

Eric’s Snowball Cookie Recipe:

1 c. butter
1 c. confectioners sugar
2 1/2 c. flour
2 tsp. vanilla
1/4 tsp. salt
1 c. walnuts, chopped
Bowl of confectioners sugar for rolling the balls in

• Cream together butter and confectioners sugar. (Eric likes to use our KitchenAid mixer for this)
• Add remaining ingredients.
• Mix well to form cookie dough.
• Place dough in fridge for 1 hour to rest.
• Form into small shaped balls.
• Place on ungreased cookie sheet. Bake at 375 degrees 12 to 15 minutes. Check for light brown color after 10 minutes.
• When completely cool roll in confectioners sugar.
• Enjoy!!

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Don't wait until the holidays to start planning your annual cookie exchange

(ARA) – ‘Tis the season for delicious treats and festive gatherings. The fun of baking, sharing recipes and getting together for holiday parties, such as a cookie exchange, are what make the season extra special.

Inspired by their more than 40 years of collective baking and entertaining experience, Hershey’s Kitchens Linda Stahl and Betty Crocker Kitchens Kristen Olson will share advice through a weekly blog on FavoriteCookies.com as well as provide recipes, cookie exchange tips and give holiday hosts the chance to share recipes and photos with each other.

For those looking to create the ultimate cookie exchange, Stahl and Olson offer the following tips to turn any party into a sweet success:

* Invite guests at least two weeks in advance and ask each guest to RSVP with the recipe they plan to make to avoid duplicates.

* Ask each guest to bring at least a half dozen cookies for each person attending the party.

* Encourage participants to bring an empty, sealable container to take home goodies, along with copies of their recipe to share. Be sure to have extra bags or containers on hand for guests to transport cookies home.

* Make it personal – showcase the cookies in a decorative arrangement and ask each participant to introduce themselves and explain why they chose their recipe and what ingredients they used.

* Be sure to offer refreshments, such as seasonal beverages, but keep it simple so the cookies are the stars of the show.

* Send guests home with a goodie bag filled with a homemade recipe booklet you’ve created to commemorate your party. Ask for participants’ recipes in advance so you can prepare.

Can’t decide what holiday cookie you should make as the host? Try the classic Peanut Butter Blossoms.

Peanut Butter Blossoms
Makes about three dozen cookies

Ingredients:
36 Hershey’s Kisses Brand Milk Chocolates
1 pouch Betty Crocker Peanut Butter Cookie Mix
2 tablespoons vegetable oil
1 tablespoon water
1 egg
Granulated sugar

Directions:
Heat oven to 375 F. Remove wrappers from chocolates. Stir cookie mix, oil, water, and egg in a medium bowl until soft dough forms. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake eight to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

For more recipes, tips and ideas for hosting a cookie exchange, visit www.FavoriteCookies.com.

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Bake up memories with your kids

(NC)—For many parents, the holiday season brings an endless stream of shopping excursions, festive gatherings to plan, and meals to cook. But the holidays are also a great time to embrace new family traditions and create memories with your loved ones that will be fondly recalled for years to come. Baking with kids is one of the best ways to bond with your little ones during the holiday season. Whether they are toddlers or teenagers, kids will enjoy lending an extra hand in measuring, mixing and decorating fun holiday treats. And of course, they’ll enjoy eating and sharing their treats after all the baking fun is over.

Looking for quality time together and a tasty treat? Try the Linzer cookie recipe below.

Linzer Cookies

Raspberry preserves sandwiched between buttery cut-out cookies

Time:

Hands On: 1 hour

Total Time: 3 hours

Servings:

Makes 18 servings (1 cookie each)

Ingredients

1-3/4 cups all-purpose flour

1/2 cup ground almonds, toasted

1 teaspoon baking powder

1/2 cup softened butter

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Pam Baking spray

3/4 cup red raspberry preserves

Confectioners’ sugar

Directions

1 Mix flour, almonds and baking powder in small bowl; set aside.

2 Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended.

3 Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight.

4 Preheat oven to 350°F. Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough.

5 Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely.

6 Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners’ sugar over assembled cookies. Store in airtight container at room temperature.

Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking.

Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.

www.newscanada.com

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Good Housekeeping Christmas Cookie Swap Cookbook

I love the idea of “Christmas Cookie Swap” parties.  This seems like the perfect idea to get my sisters and girlfriends together for the holidays to exchange recipes, eat cookies and just have some plain old delicious fun!  I like the idea of asking guests to bring an extra dozen to give to a local shelter.  I’m not sure how practical this idea is but I’m willing to try!

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Candy Cane Christmas Cookies

Today while I was looking around on Youtube for Christmas ideas — yes, it is not even Thanksgiving but I’m already looking forward to Christmas ideas — I found this great video for Candy Cane Christmas Cookies.  The video is a bit amateurish; however, it is simple to follow and I’m excited to try this!

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ime-saving solutions for holidays in a hurry

(NC)—The holiday season is a joyous time of year, but as every family knows, it can be a busy one as well. In addition to picking up last minute gifts and scheduling entertaining activities, friends and drop-in guests can always be counted on to share in some cheer. While these impromptu gatherings can put a dent in your day, there are time-saving solutions that will ensure you are prepared for whatever the season brings.

“By having a few simple recipes on hand, you can whip up delicious last-minute treats in a pinch,” says Trish Magwood, award-winning cookbook author, author of In My Mother’s Kitchen, and mom of three. “If you have the right ingredients on hand, baking can be fun, fast and delicious, and make you a holiday hero.”

Trish Magwood offers these time saving tips for entertaining during the festive season:

• Think ahead—Create a mouth-watering menu plan in advance, including the treats you plan to bake. When making dinner, make a bit extra for kids’ lunches the next day.

• Double whammy—Double up on a dish and freeze for another special occasion or family dinner. Buy double, make double, enjoy one, and freeze one to enjoy later. Make sure you use freezer friendly containers and label and date.

• Match made in heaven—When shopping for the holidays, match your grocery list to the grocery store layout. When keeping a running grocery list, create columns based on store layout and group like items together (produce, bread, canned goods, dairy, freezer).

• Décor—Keep it simple and seasonal. Draw from your pantry and the season—a glass bowl of mandarins, a vase of pomegranates, a trifle bowl of pinecones and greens cuttings. Your house will be ready for entertaining in seconds flat.

• Teacher’s pet—Holiday baking is the most rewarding, cost efficient and organized way to say thanks to teachers, neighbours, party hosts and family. Pick a few simple make-ahead treats, like Crispy Fudge made with Rice Krispies, which can be easily stored and served at a moment’s notice. Your family and guests will gobble up these tasty treats, and think you spent hours in the kitchen.

This quick and easy recipe provides delicious holiday treats in no time. You can find other time-saving recipes like this one online at www.ricekrispies.ca. More information on Trish Magwood is available at www.trishmagwood.ca or follow her on Twitter @trishmagwood.

Crispy Fudge

Ingredients:

50 ml (1/4 cup) butter

50 ml (1/4 cup) corn syrup

250 ml (1 cup) semi-sweet chocolate chips

5 ml (1 tsp) vanilla extract

125 ml (1/2 cup) icing sugar, sifted

500 ml (2 cups) Rice Krispies cereal

Preparation:

1. In saucepan, combine butter, corn syrup and chocolate chips.

2. Cook over low heat, stirring constantly, until smooth. Remove from heat.

3. Stir in vanilla and icing sugar, mixing until smooth. Add Rice Krispies, mixing well.

4. Spread in lightly-buttered 2 L (8″) square pan. Chill until set, about 30 minutes. Cut into bars. Store in refrigerator.

www.newscanada.com

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Making your own gift is still considered by many as the most thoughtful form of giving. When you present a homemade gift, the receiver knows that you took the time to think about their personal tastes and carefully crafted a gift just for them. If you’re unsure of what to make, a guaranteed hit with almost anyone is a tasty dessert that can be enjoyed with friends and family throughout the holiday season.

“If you are baking for a neighbour, babysitter or teacher, getting your children involved in the process is a great way to spend some quality time together in the kitchen,” says Trish Magwood, chef and mother of three. “From picking the recipe to mixing up ingredients and putting on the finishing touches, kids love to get their hands dirty and taste the fruits of their labour!”

To ensure your family has a great time in the kitchen, choose a “kid-friendly” recipe, such as “White and Dark Chocolate Truffles” from www.ricekrispies.ca, that incorporates some familiar ingredients for your young sous chefs.

Rice Krispies White and Dark Chocolate Truffles

Ingredients:

1 pkg white chocolate chips

50 mL (1/4 cup) butter, softened

250 mL (1 cup) Rice Krispies Vanilla Flavour

300 mL (1 1/4 cup) semi-sweet chocolate chips

Preparation:

1. Melt white chocolate chips and butter in medium bowl in microwave or over saucepan of boiling water. Stir until smooth. Let cool at room temperature about 30 minutes.

2. Form white chocolate mixture into 2.5 cm (1-inch) balls. Roll in cereal, pressing cereal into truffles to coat well. Roll in palms to re-shape balls. Refrigerate about 30 minutes, until firm.

3. Melt semi-sweet chocolate as in step one. Dip prepared balls in chocolate to coat. Lift out with fork, allowing excess chocolate to drip off. Place on waxed paper lined baking sheet. Let cool about 1 hour.

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Crisp Vanilla Butter Cookies Recipe Below

(ARA) – Holiday tunes on the radio, mistletoe hanging in strategic locations and the scent of pine lingering in the air – it’s the perfect time to get into the kitchen and discover some new cooking flavors that will keep your taste buds happy and give your house a warm, yummy smell.

Not only does cooking in the kitchen gather everyone together during the holidays, but it provides the opportunity for some creative thinking about new recipes and ways to put a different twist on traditional favorites.

Experimenting with recipes allows you to explore new cooking flavors, either by using unique and new spices, or by combining different ingredients for a different taste.

One flavor many cooks often forget to try is vanilla, which has a heady, aromatic taste combined with sweet, fruity and floral scents. Vanilla beans are grown in primarily four locations around the world – Madagascar, Indonesia, Mexico and Tahiti – and each variety of bean can be used to enhance both sweet and savory flavors.

Nielsen-Massey’s Pure Vanillas are cold extracted to slowly draw out the delicate flavors of the beans. Gourmet food shops, bakers, chefs of fine restaurants and manufacturers of premium ice creams use these vanillas because of their quality and varying flavors.

For a great holiday dinner, consider cooking duck instead of chicken or turkey. “A Century of Flavor” cookbook offers the following recipe:

Duck Breast with Tahitian Pomegranate Chutney

Duck Breast with Tahitian Pomegranate Chutney
Serves four

Ingredients:
For the Tahitian Pomegranate Chutney:
1 cup 100 percent pomegranate juice
2 tablespoons sugar
1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
1/2 teaspoon balsamic vinegar
1 tart apple, peeled and diced (about 1 cup)
1 Bosc pear, peeled and diced (about 1 cup)
1/2 cup coarsely chopped walnuts
1/2 cup raisins

For the Duck Breast
4 duck breasts
salt and freshly ground pepper

Directions:
For the chutney, combine the juice, sugar, vanilla extract and vinegar in a large saucepan. Cook over medium heat until sugar is dissolved, stirring frequently. Add the apple, pear, walnuts and raisins. Cook for five to eight minutes or until the fruit is tender, stirring frequently.

For the duck, preheat the oven to 400 F. Score the skin of each duck breast at a 45-degree angle approximately four times. Season with salt and pepper.

Preheat a large saute pan over medium-high heat. Coat with nonstick cooking spray. Place the duck breasts skin side down in the pan. Sear for four minutes. Turn and sear for an additional two minutes.

Place a wire rack in a 9 by 13-inch roasting pan and coat the rack with nonstick cooking spray. Place the duck on the rack. Roast for 10 to 15 minutes or to the desired degree of doneness. Plate with the Tahitian Pomegranate Chutney and wild rice.

And for dessert, try this cookie recipe:

Crisp Vanilla Butter Cookies
Makes two dozen cookies

Ingredients:
1 cup (2 sticks) butter, softened
1 cup sifted confectioners’ sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 eggs, lightly beaten
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate pieces of choice

Directions:
Cream the butter, confectioners’ sugar and vanilla powder in a mixing bowl using an electric mixer on medium speed. Add the eggs and beat until light and fluffy. Beat in the flour, baking powder, cinnamon and salt on low speed until just blended. Place the dough on parchment paper and shape into a 12-inch long log. Chill between 3 to 24 hours.

Preheat the oven to 350 F. Coat an insulated cookie sheet with nonstick cooking spray. Cut the dough log into 1/4-inch-thick slices and place on the cookie sheet. Bake for 10 to 12 minutes or until golden brown. Cool on a wire rack. Place the cooled cookies on a parchment-lined cookie sheet.

Place the chocolate pieces in a microwave-safe bowl. Heat on “high” for 15 seconds. Repeat at five-second intervals, stirring and checking the consistency. The chocolate is ready when it freely drips from the spoon in a fine line. Spoon the chocolate into a large plastic food storage bag. Twist the bag until the chocolate is in one corner and then trim the tip of the bag. Drizzle the chocolate over the cookies.

Variation: Add 1/2 teaspoon of any pure flavor extract, such as chocolate, almond, lemon, orange or coffee, to the cookie dough to create a signature cookie.

Courtesy of ARAcontent

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