Friday, November 24, 2017

Peppermint Bark EASY !!!






This was so easy and fun, I can not wait to give it out on my cookie platters!

Ingredients:

1 Bag semisweet chocolate chip

1 Bag of semisweet white chocolate chips

olive oil or vegetable

6 candy canes smashed into crumbs with a hammer


In a double boiler over low heat melt chocolate chips and 1 tsp oil until smooth then spread out in a cookie sheet lined with wax paper and greased. Chill until firm. Next melt white chips with 1 tsp oil until smooth then spread evenly over hardened chocolate. Sprinkle candy cane crumbs onto the top while still soft. Chill for four hours and then remove from cake pan and break into bite size pieces. This will keep for 2 weeks in the fridge in a sealed container.

Tuesday, November 21, 2017

Butter Cream Cookie Frosting( From Scratch)

Christmas cookie frosting seems like it would be hard to do, but I found its one of the easiest things going.

Ingredients:

3 cups Powdered sugar
1/2 cup Butter softened
1/4 cup of milk or less

If you have a mixer start with 1 cup of sugar and the butter and beat well until mixture gets crumbly, then add milk slowly and sugar until all sugar is added and the whole mixture is creamy. If you are mixing by hand I would start with milk and sugar and combine milk slowly until it becomes creamy then mix in butter. You can always add more powdered sugar until you get to a nice smooth mixture. When you get the frosting smooth add food coloring to multiple small dishes of frosting. This frosting keeps in a covered container in the fridge for over 1 week. This same butter cream frosting can be used to frost brownies, cakes, and molasses cookies.

Friday, November 17, 2017

Christmas Cut Outs- Old Fashion Recipe

Ingredients:
3 3/4 cups flour sifted
1 tsp baking soda
1/2 tsp salt
1 cup margarine soft
1 1/2 cups sugar
2 eggs
2 tsp vanilla





Preheat the oven to 400 degrees. Cream margarine and sugar,then mix in eggs. Add the rest of the ingredients and chill the dough for 2 hours. Roll out onto a floured surface and cut into 1/4 inch thick pieces. Bake for 6-8 minutes then cool for 5 minutes and decorate any way you see fit. Enjoy this recipe has been a family favorite for years. The thicker the dough the chewier the cookie.