Elf Hats

Christmas is just a few days away and I have been super busy getting things ready.  Kind of like an elf,  Let's see, I'm short, have a deep affinity for Christmas cookies and sing Christmas carols year round...maybe I am an elf?

Here is a quick, adorable elf-themed treat you can make in no time.  It only has three ingredients!

 ELF HATS

Bugles
White almond bark
M&Ms (the Christmas green and red ones)

Melt the almond bark according to package directions (I used a small double boiler but you can do it in the microwave).

Line a cookie sheet with wax paper (or a silicon mat).

Find a Bugle with a nice open end (some can be closed flat, you don't want to use those).

Dip the open end of the Bugle into the melted almond bark.

Insert an M&M halfway into the almond bark (so it sticks out a little).

Place on the lined cookie sheet.

Chill in the fridge for a few minutes to let the almond bark set up and harden.

That's it!  Look how cute these are!

The mix of sweet and salty is so yummy.  Wouldn't these look cute set out on a pretty plate at a Christmas party?  That's exactly what I'm going to do for the family party I'm having tomorrow.  Still have lot's to do so gotta go!  Merry Christmas to you and yours!

My Favorite Sugar Cookies

Thanksgiving will soon be upon us and it can't get here fast enough for me!  It's my absolute favorite holiday.  Food, Family, Food, Football, Food, Parades, and did I mention Food?  I love to cook and I love to eat (and I love to count my blessings) so Thanksgiving is the best day.  It is also the unofficial start to the holiday season when it becomes socially acceptable for me to blast Christmas music while baking sugar cookies.  Here is a simple, delicious recipe that you can bake while blasting Christmas music (the music is important to the recipe ;)

MY FAVORITE SUGAR COOKIES

2 sticks unsalted butter, softened
1 cup sugar
1 egg
1 tsp pure vanilla extract
2 1/2 cups all purpose flour
holiday sprinkles or colored sugars
a little powdered sugar


Using an electric mixer, cream the butter and sugar together until very well blended.  (If you don't have a mixer, just whip it with a whisk really, really well until fluffy).

Scrape down the sides of the bowl occasionally.

Next, add the egg and vanilla.  Mix well.

Then, stir in the flour until fully incorporated.

Chill the dough in the fridge for 30 minutes or so.  This helps the cookies keep their shape.

Preheat oven to 350 degrees.

Pinch off a heaping tablespoon of dough (more or less) and roll it into a ball (I use a small scoop so they are all the same size, but you can use a spoon).

Place some sprinkles (or colored sugar) into a small bowl and dip the ball of dough into the sprinkles.

Place it onto a cookie sheet.  Leave a few inches between them because you're going to press them flat later.

Put a little bit of powdered sugar in a bowl.  Rub a little butter on the bottom of a glass (I use the wrapper from the softened butter I used in the cookies) then dip the bottom of the glass into the powdered sugar.

Flatten the dough with the glass.

Bake at 350 degrees for 8-10 minutes or until the edges are light golden brown.

Transfer to a wire rack to cool completely.

These cookies are simple but they're a holiday favorite for a reason.  Buttery, sweet and delicious!  They make a great gift and are so pretty on a cookie platter at a party.  You'll want to make these every year.

Easy Fudge

The renovations are nearing completion and I am overjoyed!  The walls are painted, the lights are on, the floors have been sanded and the tile work is almost done.  I can definitely see the light at the end of the tunnel!  Meanwhile, Christmas is almost here!  I like to make goodies to give away as gifts this time of year.  I think people enjoy cookies and fudge more than a generic candle or gift card.  I know I do.  Here is a very easy recipe for fudge.  You don't even need a candy thermometer!  It is downright decadent.  If you need something easy to make for a party or to give as a gift, this is it.

EASY FUDGE

3 cups semi sweet chocolate chips
1 can condensed milk
1/2 cup chopped nuts (pecans, almonds, walnuts, etc)
1  tsp pure vanilla extract
1/4 tsp almond extract*
dash of salt

*If you don't have almond extract don't worry, just use 1 1/4 tsp of vanilla extract.

Line an 8x12 inch baking dish with foil.  Here's a trick that makes it easy:  Turn the dish over and mold the foil to the outside of the dish.

Then, remove it, flip the dish over and sit it right in the dish.

So much easier!  Next grease the foil with a little butter or nonstick cooking spray.

In a heavy saucepan over LOW heat, melt the chocolate chips with the condensed milk, stirring frequently (if you don't stir it often it will burn and keep it on low heat!).

Once it is melted and smooth, remove from the heat and add the dash of salt.

 Add the extracts.

Add the chopped nuts.  I used almonds.

Mix well and pour into the buttered foil-lined dish.

Spread it out evenly.

Put it in the fridge to chill at least an hour (I like to let it chill overnight if I have the time).

Once chilled and set, put a cutting board (lined with wax paper for easy clean up) over the dish and flip upside down.  Remove the dish and set aside, then carefully peel off the foil.

Cut into small squares.  You can cut them any size you want.  The fudge is very rich so I like to cut them into small pieces.

See how easy this was to make?  No cooking the fudge to the proper temperature and all that jazz.  Simple and quick but with a great result.  I love a recipe like that!  If you don't like nuts or have an allergy, you can use mini marshmallows instead or chopped Oreos or chopped candy, etc.

I hope you give this a try.  Your family and friends will appreciate it, trust me.  Merry Christmas!

Christmas Shortbread Cookies

As Christmas fast approaches, I am still in a house of renovating madness.  Every morning I am greeted by the lovely sounds of saws and nail guns.  It's a wonderful way to start the day, I highly recommend it (can you hear the sarcasm through the computer?).  Well, anyway, the holidays go on.  So, I will do what I do on every holiday, bake cookies.  Today, I'm talking about shortbread cookies.

I absolutely love shortbread cookies.  How could I not, they're basically butter and sugar?  Oh well, my philosophy is "I'd rather have a little something delicious than a lot of something diet".    These cookies fall into that category.  It's true, they're a splurge, but it is Christmastime after all, so splurge away!

CHRISTMAS SHORTBREAD COOKIES

1 stick unsalted butter, softened (leave out on the counter til soft)
1/4 cup sugar
1 tsp vanilla extract (pure, no imitation stuff here!)
1 cup all purpose flour
2 squares of white almond bark
Christmas sprinkles

Preheat oven to 350 degrees.

Using a mixer, cream the butter and sugar (that just means mix it on medium-high speed til it's fluffy).

Stir in the vanilla extract.

Next, add the flour and mix on medium low speed until combined.  You will see it start to form a dough.

Turn the dough out onto a surface covered with wax paper.  I use a cutting board or sometimes just my counter top.

Form the dough (using your very clean hands, aka the best tools you have) into a rectangle that's about a 1/4 inch thick.

Using a pizza cutter (or a knife), cut the dough in half vertically and then horizontally.

You'll have four sections.  Cut each section into thirds.  This will leave you with 12 rectangular cookies.

Use a fork to poke a few holes into the dough.  This is decorative, but it also helps the cookies rise evenly.

Gently place each cookie onto a baking sheet, leaving plenty of space between them (because they will spread while baking).

Bake for 12-15 minutes or until light golden brown around the edges.  Don't over bake these!

Let them cool a few minutes on the baking sheet, then transfer them to a rack to cool completely.  If you don't have a rack, don't sweat it.  Just take them off the hot baking sheet and put them on a cool one.  The rack just lets air circulate around the cookies so they cool faster.

Once the cookies are completely cooled, melt the almond bark.  I put it into a coffee mug and microwave it for 30 seconds, then stir.  If it's not totally melted, microwave it for another 15 seconds and stir again.  You want it to be fully melted and smooth.

Once the almond bark is melted, carefully dip each cookie to coat the end.  I say carefully because they are very delicate cookies and will break easily.  Just dip the end and then lay it on some wax paper and decorate with sprinkles (do it quickly because the almond bark starts to set up fast).

Let them sit until the almond bark sets, which doesn't take long.  If you don't want to dip them, you can drizzle the melted almond bark over the top and then decorate with sprinkles.

This recipe makes 12 cookies.  It is very easy to double if you want to make more.  Put these in a cellophane bag with a pretty ribbon and you've got a great hostess gift.

These are very festive and delicious!  A great Christmas cookie!