Christmas Cookies Day 7 -Coconut Lime Bars

These cookies are just a breath of heaven - the touch of lime with the coconut tastes amazing, and the chocolate enhances both flavors.

Makes 24 bars
Ingredients
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
2 cups all purpose flour
1/2 tsp. kosher salt
3/4 cup chopped macadamia nuts
1 1/2 tablespoons finely grated lime zest
1/2 tsp. pure vanilla extraact
1 package sweetened shredded coconnut
1 cup semi sweet chocolate chips
1 tbsp crisco

Directions
Preheat oven to 375 degrees
Butter a 9 inch square pan and line with parchment paper, leaving a 2 inch overhang on two sides

In a large bowl, whisk butter, brown sugar and 1/3 of the granulated sugar
Add 1 of the eggs, whisk until smooth. Stir in 1 cup of flour, salt, nuts and lime zest.
Spread batter in pan and bake until top is set and very lightly golden, about 15-18 minutes

Meanwhile, in a medium bowl, whisk together 2/3 cup of granulated sugar, 2 eggs and vanilla. Reserve 1/2 cup of the coconut, stir in remaining coconut and 1 cup flour into egg mixture. Gently spread over base,; top with reserved coconut.

Bake until golden and toothpick inserted comes out with moist crumbs attached, 25 -30 minutes.
Let cool completely on a wire rack. Using parchment overhang, lift bars from pan and cut into 24 bars.

In a double boiler, heat crisco and chocolate chips till smooth. Gently dip top of the bars into chocolate and replace on wire rack to cool.

Store in an airtight container up to 1 week. These also freeze well.

Christmas Cookies Day 6 - Linzer Torte

 These cookies take a bit of work - sometimes I wait till the last minutes because I am a little lazy, but they are so worth it!

Ingredients

• 2/3  cup  almonds
• 1/2  cup  packed light brown sugar
• 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for the work surface
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  ground cinnamon
• 1  cup  (2 sticks) unsalted butter, at room temperature
• 1  large egg
• 1  teaspoon  pure vanilla extract
• 1  tablespoon  confectioners’ sugar
• 1  12-ounce jar raspberry jam 

Directions

1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Re-roll and cut the scraps as necessary.

7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Makes 36 cookies
Hands-On Time: 1hr 00m
Total Time: 5hr 00m

Christmas Cookies Day 5 - Peppermint Bark

I  can't even tell you how many people commented on this last year when I gave out my gift baskets and asked if I would be making again this year. I actually got the idea last year after a shopping trip to Michaels. I saw several kits for making peppermint bark inside snow flakes, candy canes etc - and they were pricey. I thought, there really has to be a cheaper way of doing this -and there is! Thanks again Judith Hannemann for the photo.


Peppermint Bark

Ingredients
Wiltons Dark Chocolate Candy Melts
Wiltons Peppermint Burst Candy Melts
Crushed Candy Cane - this comes in a bag, but you could also use candy canes you crush yourself - 5 or 6 should do it.

Heat the chocolate melts in your microwave in a microwavable bowl on medium for about 30 seconds, stir and continue to heat in 30 second intervals, with stirring, until almost melted. Remove and stir until all is melted. Be careful you don't allow this to burn. If you are not sure how hot your microwave gets, then do 20 seconds each time - or adjust to what works best for your microwave. All microwaves are not the same!

Pout the melted chocolate into a 15x12 jelly roll pan and spread to the edges. While it is cooling, microwave the peppermint melts in the same manner as the chocolates. Making sure the first layer is at least set, pour the peppermint layer onto it and cover it completely.

Sprinkle the crushed candy canes across the top and set aside to cool and set.

When completely cooled, break apart for medium pieces of bark.

That's it - SO simple and SO tasty!

IF you want to be really clever, you can get a set of Christmas cookie cutters and place them over wax paper.. Take the melted chocolate and  put into a decorating bag and pipe into the molds. follow it with the peppermint and crushed candy canes.

Tip - when you are using decorating bags, instead of going crazy trying to handle the bag and getting the melted chocolate into it by yourself, take a glass from your cupboard and put the bag over it
then pour your melted chocolate in, take off cup and snip the bag!

Christmas Cookies Day 4 - Chocolate Blooms with Raspberry Ganache

    So, I took a day off to Christmas shopping with my friend Sonya - I introduced her to my favorite store - Hobby Lobby and she had a great old time jumping up and down with glee as she found so many fun things to buy. I admit I bought a few things too! The only bad thing was I left too early and got back too late to post a blog, but I should be around the next few days to keep on track. Thanks again to bakeatmidnite.com for the photo

I do want to make note that when  I am baking for Christmas I start baking in early December and freeze the cookies after they have cooled until I am finished. I then take them out, unfreeze them and make up my gift trays. There is no way you can bake all your cookies last minute as you would surely either run out of time or become frantic as you try to juggle baking and Christmas shopping, preparations etc., so be wise with your time!

I have to say these cookies were one of my favorites. Hope you like them!

   

Ingredients:

1/2 cup shortening
1/4 cup butter, softened
1 cup packed brown sugar
1/2 tsp. baking powder
1/4 tsp salt
1 egg
1 tsp vanilla
1 1/2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 cup miniature semi sweet chocolate pieces
3/4 cup finely chopped almonds (optional)
fresh small raspberries (optional)

Raspberry Ganache
6 oz. chopped (70% cocoa) dark chocolate
1/3 cup whipping cream
1 tsp seedless raspberry jam
1 Tbsp. raspberry liqueur (optional)

 Directions

1. Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.

2. In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry

For Raspberry Ganache:

1. In a small microwave-safe bowl combine chopped (70 percent cocoa) dark chocolate, whipping cream, and jam, if desired. Microwave on 100 percent power (high) for 1 minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.
 

  Make sure you let the ganache set before you serve or 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. Thaw cookies, if frozen, before serving. You can store filled cookies in an airtight container in the refrigerator for up to 2 days

Christmas Cookies Day 3 - Double Chocolate Orange Cookies

I was daydreaming my way through Walmart a few weeks ago, thinking about cookies and what to make, and i came across this area with all kinds of M&M's - some I had seen before, some were new to me  - what caught my eye were orange and cherry cordial. I thought, oh I could make something really nice with those, so I bought them. The first time I tried this recipe, I went a little overboard with the chocolate chunks and M&M's, so I made a second batch bringing down the amount and they turned out perfect. Here is the recipe. Thanks again to Judith Hannemann, bakeatmidnite.com   for the photo

Ingredients

• 8 ounces semisweet chocolate chips
• 4 tbsp unsalted butter
• 2/3 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup packed light brown sugar
• 3/4 tsp pure vanilla flavoring
• 1/2 tsp orange extract
• 4 ounces semi sweet chocolate chunks
• 3/4 cup orange flavored M&M's 

Preheat oven to 350 degrees 1. Heat the semi sweet chocolate chips and butter in a microwave safe bowl in 20 second increments,  stirring between each until almost melted - do not overheat or it will burn. When it is almost all melted take it out and stir till all of it is melted in. In small bowl mix together flour, baking powder and salt. 2.In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed  to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. 3.  Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets  halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.  Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely. Prep Time 20 minutes Total Time 45 minutes Yield Makes 2 dozen

Nutritional Information

Double Chocolate Orange Cookies

Servings Per Recipe: 12

Amount Per Serving

Calories: 339

• Total Fat: 16.9 g
• Saturated Fat: 9.6 g
• Trans Fat: 0.2 g
• Cholesterol: 42.5 mg
• Sodium: 150.3 mg
• Total Carbs: 46.2 g
• Dietary Fiber: 2.4 g
• Sugars: 34.1 g
• Protein: 3.7 g

Christmas Cookies Day 2 - Orange Macademia Nut

 
Orange Macadamia Nut Cookies

2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup brown sugar, packed
1/2 cup butter
4 oz. cream cheese, room temperature
1 large egg
2 tsp. orange extract
7 ounces toasted and chopped macadamia nuts
1 tsp. grated orange peel 

 Preheat oven to 300 degrees 

1.In medium bowl, combine flour, baking soda and salt. Set aside

2. Blend brown sugar, butter and cream cheese in a large bowl to form a smooth paste.

3. Add Macadamia nuts and orange extract and blend at low speed until combined. Add flour mixture.  Do not over-mix

4. Drop by rounded tablespoons onto ungreased baking sheet, about 2 inches apart. Bake for 18- 20 minutes, transfer to wire rack to cool.  Makes about 3 dozen.

Orange Macadamia Nut Cookies

2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup brown sugar, packed
1/2 cup butter
4 oz. cream cheese, room temperature
1 large egg
2 tsp. orange extract
7 ounces toasted and chopped macadamia nuts
1 tsp. grated orange peel 

 Preheat oven to 300 degrees 

1.In medium bowl, combine flour, baking soda and salt. Set aside

2. Blend brown sugar, butter and cream cheese in a large bowl to form a smooth paste.

3. Add Macadamia nuts and orange extract and blend at low speed until combined. Add flour mixture.  Do not over-mix

4. Drop by rounded tablespoons onto ungreased baking sheet, about 2 inches apart. Bake for 18- 20 minutes, transfer to wire rack to cool.  Makes about 3 dozen.

Tomorrow, I will introduce you to the cookie mashup that I put together - Chocolate Orange 

                                                

Falkland, Perthshire. Another Outlander Day!

 

                                                                      

 I am sure this lovely B&B is familiar to  all of you Outlander fans as Mrs. Baird's bed and breakfast in the first episode of Outlander in Season 1. For those of you not familiar with Outlander, it is where Claire's story starts as she and her husband in the year 1946 are having a second honeymoon after spending much of World War II separated. She was a combat nurse and he was in the department that trained spies. They are finding it a little hard to get their rhythm as a couple back and decide to take a few days in Scotland before he takes a posititon at Cambridge as a history professor. It is just before Samhain (Halloween) and Claire and Frank hear that there are ladies who hold to the old ways and go to some standing stones on a hill nearby and welcome that day as the sun is rising. It is also where the ghost of Jamie appears looking up at Claire in the window as she brushes her hair.  

                             The town itself is so sweet, just what I imagined a village in Scotland to be. I found the store they used as the one where she was looking at a vase and thinking about her life and how she never owned a vase.

Several of us went to a sweet little place called the Hayloft Tea Room for lunch and it had some Outlander pictures on the wall. The food was very good.

                     After lunch I wandered around town taking pictures and enjoyed the ambiance of the small town.

And as a perfect ending to a perfect day - I  ran into these little cuties!