When Christmas comes one of our favourite things to do is make a cookies! We literally spend two whole days just making cookies as a family. This year we decided to make six different types including Candy Cane Kiss Cookies, Marshmallow Snowball Cookies, Peppermint Bark, Shortbread Jam Sandwich Cookies and Christmas M&M Rice Krispies. We packaged them up in Christmas tins and delivered them to friends and family to enjoy!
Candy Cane Kiss Cookies Recipe
Candy Cane Kiss Cookies is a perfect way to embrace the holidays with this delicious flavour by Hershey’s chocolates.
Recipe type: Dessert
48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
½ cup (1 stick) butter or margarine, softened
1 cup granulated sugar
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons milk
Optional: Red or green sugar crystals, granulated sugar or powdered sugar (garnish)
Heat oven to 350°F. Remove wrappers from candies.
Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.…
When Christmas comes one of our favourite things to do is make a cookies! We literally spend two whole days just making cookies as a family. This year we decided to make six different types including Peppermint Hersey Kisses Cookies, Marshmallow Snowball Cookies, Peppermint Bark, Star Jam Cookies and Christmas M&M Rice Krispies. We packaged them up in Christmas tins and delivered them to friends and family to enjoy!
Star Jam Cookies Recipe
- 2½ sticks lightly salted butter, plus more for greasing the baking sheet
- ¾ cup granulated sugar
- 2⅓ cups all-purpose flour, plus more flour for rolling the cookies
- ½ cup slivered almonds, ground
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup seedless raspberry jam
- Powdered sugar, for dusting cookies, optional
- Special equipment: two star-shaped (or round) cookie cutters, one about 1½ inches and one about ¾ inch
- For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth. Add the granulated sugar and continue mixing until the mixture becomes light and fluffy, 5 to 8 minutes.
- In another bowl, combine and mix the flour, almonds, cinnamon and nutmeg.
- Mix and roll the cookies: Because this dough has a good amount of butter, it needs resting time and it needs to be rolled fairly quickly. Lay three large pieces of wax paper in a single layer on a flat surface. Sprinkle each one with a light coating of flour. Remove the bowl from the mixer and, using a rubber spatula, blend the flour mixture in with the butter. When the ingredients are fully integrated, place one third of the batter on each of the pieces of wax paper. Coat with another light layer of flour and top with another piece of wax paper of the same length to make three dough “sandwiches.” Press these wax-paper-and-dough-sandwiches down with your hands until the dough is fairly thin. This will save a lot of time on rolling later on. Place two of them in the refrigerator and work with them one at a time. Roll the first batch into as neat a shape as possible. What matters most is avoiding creases or cracks and getting it to about ⅛ inch in thickness. When the first is rolled, refrigerate it and repeat the same process for the other two. Let them chill at least 10 minutes.
- Preheat the oven to 350 degrees F.
- Make the cookie bottoms: Remove the first rolled sheet from the refrigerator and cut as many 1½-inch stars (or rounds) as you can. Reserve the scraps in the refrigerator. Arrange the stars neatly in a single layer on a greased baking sheet. Repeat with the other two sheets, reserving any scraps.
- Make the cookie tops: Cut a star, with the smaller cutter, out of the center of half of all the cookies. Roll the scraps in between two of the pieces of wax paper and cut additional stars, if desired.
- Bake and assemble the cookie sandwiches: Bake the cookies until they are lightly brown, 12 to 15 minutes. Remove the trays from the oven and allow them to cool slightly on the trays for a few minutes before gently transferring them to a flat surface.
- Place the raspberry jam in a small pot and bring it to a light simmer. Remove from the heat to cool slightly. Spoon ¼ to ½ teaspoon raspberry jam on each bottom and place a top star squarely on each. Dust with powdered sugar, if desired.
- Recipe courtesy Alex Guarnaschelli
Watch out, you will be popping these snowball cookies straight into your mouth. These cookies are a lot of fun to make. My family and I all joined in coating the marshmallows in chocolate and dipping it in coconut shreds.
Chocolate Marshmallow Snowballs Recipe
- 125g butter
- 1 (400g) tin sweetened condensed milk
- 3 tablespoons cocoa
- 1 teaspoon vanilla essence
- 1 (250g) packet plain malt biscuits
- 3½ cups (300g) dessicated coconut
- 32 large marshmellows
- Line a baking sheet with greaseproof paper; set aside. In a saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in malt biscuits and 1½ cups coconut. Let stand until cool enough to handle.
- Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.
I love making dip in my slow cooker and so one weekend my girlfriend and I made dip. This is my Simple Slow Cooker Spinach Artichoke Dip! Being University students the motivation behind this recipe is to be healthy while cost effective. The recipe costs around $14, but can last for a week or two!
The traditional Spinach Artichoke Dip uses parmesan cheese but this recipe uses less expensive cheddar cheese. But you can use any type of cost effective cheese.
Simple Spinach Artichoke Dip
2 hours 30 mins
2 hours 40 mins
Here is an easy and simple Spinach Artichoke Dip which is comforting, healthy and delicious. The all in one dip for any occasion.
Serves: 3 – 6
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
8 ounces sour cream
1 cloves garlic, crushed
¾ cup herb and garlic cheddar cheese (or any cheese you like)
8 ounces cream cheese, cubed
Ground black pepper and salt to taste
Optional: ¼ cup of chopped green onions
Place artichoke hearts, spinach, sour cream, garlic, herb and garlic cheddar cheese, salt and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2.5 hours.
Uncover and stir until cream cheese is well combined.…
Today’s Christmas day and I feel like winter hasn’t even started — Me: damn broski its 10 degrees right now. Broski: blessed! But you know what I really love about winter is the gifts — Broski: What did you get for Christmas? Me: FAT. I got FAT.
My new favourite cooking pal, Steph, took this picture and I just had to try and make these bad boys. To be honest, I knew this recipe was going to be a killer because I know Steph AND she knows her food (and baby names! *cough* *cough* Mackenzie-Blake). Also a big shout out to Jennifer (one of Steph’s friends who *cough* *cough* is an absolute QT!).
I love this recipe because its so simple! I mean really really really really did I say really simple. Like this recipe is so simple I could make a song about it: Boil em, melt em, stick em in melted chocolate. Okay. I was never good at musical things… OH did I mention I love sugar, sugar, sugar things!
Here is the recipe and my tips. Enjoy!
La dolce vita!
Be careful with white chocolate it burns easily!
Chocolate Covered Pretzels Recipe
Chocolate Covered Pretzels are perfect for the holidays whether you celebrate christmas or don’t you will love this recipe!
Recipe type: Dessert
2 bags chocolate chips (white or milk chocolate)
1 bag pretzels
Sprinkles, for garnish, optional
Coconut, for garnish, optional
Melt chocolate in double boiler over medium heat on stove top.
Using a fork, quickly dip pretzels in chocolate allowing the excess to run off.
Place dipped pretzels on waxed paper lined cookie sheets.
Sprinkle with sprinkles or other toppings.
Allow to harden. You may need to refrigerate for a while to help this along.
Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.…