Gingerbread Bars

Gingerbread Bars

     I finally finished my Christmas shopping today. The dogs were the last ones that I had to do. I of course went to Petco and got them each an antler bone. Those things are the greatest. They don't leave a mess and it literally takes months for them to finish one of them.

     I even finished wrapping all the presents that I bought. They are now neatly tucked under the tree and I can now work on picking up those stocking stuffers. I always am picking stuff up for the stockings up until the last minute. I already know what I want to get so hopefully I can finish that on tomorrow.

   Now my next plan of attack is baking Christmas goodies. Last year at this time I had already baked several treats, but this year I'm not doing so well. I have made Reindeer Mix a couple of times though, but I'm not sure if that counts as a Christmas goodie, although my family may disagree.

     I did bake these awesome gingerbread bars this week. I decided about an hour before bedtime that I was going to whip these up. They do not take long to mix up and the baking time is very minimal. They turned out great. They actually taste like gingerbread and are chewy and taste delicious with a glass of milk. The only thing that I would do different is I would half the recipe for the frosting. I just don't like it so sweet. My husband who does have a sweet too agrees with me (which is odd) which is something I did not expect him to say.

    Nevertheless, these are still good bars and I know I will be making them again real soon.

Gingerbread Bars
1/2 Cup butter, melted
3/4 Cup sugar
1/4 Cup brown sugar
1/2 teaspoon vanilla
1/3 Cup molasses
1 egg
2 teaspoon baking soda
2 Cup flour
1 Tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon salt

Cream Cheese Frosting (this recipe is halved from the original)
4 ounces of cream cheese, softened
2 Tablespoons of butter, softened
1 1/2 Cups powdered sugar
1/2 teaspoon vanilla

Preheat the oven to 350 degrees and grease a 9x13 pan.
In a large bowl combine melted butter, sugar, brown sugar, vanilla and molasses. Add the egg and mix well. In a medium bowl mix baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt. Slowly add the flour mixture to the wet ingredients and mix well. Spread dough in 9x13 pan. Bake at 350 degrees for 15-20 minutes. Let bars cool.

Frosting
Blend cream cheese and butter together. Add powdered sugar and vanilla and mix until creamy. Spread on cooled bars. I store my bars in the refrigerator.

Recipe from Chef in training
     

Reindeer Mix

The past few weeks have just been a whirl wind! I just don't know where these past two weeks have gone. I was so looking forward to Christmas and having some time off, just hanging with the family and poof! Christmas is done! Everyone, but me, is back to work.

I'm feeling a little bored today because of it. I said good bye to my son as he headed back to his place in Mankato. He had to work the day after Christmas. Seems he just got here and he had to leave. He won't be back until I'm already back at work.

My husband had to get up this morning and work. He'll be working the rest of the week. I'm not use to that. He use to get off at this time of year, but now with the place he works this is not the case.

My daughter is getting ready to go in to work here in a bit. She, however, is almost done working until she comes back from her study abroad for school.

Well I decided that I'll have to keep myself busy with some quilting and some cooking. I'm trying to finish up a quilt I've been working on for some time now and I'm trying to figure out what to make for dinner.

I did want to share with everyone my recipe for Reindeer mix. This snack mix you could really eat anytime of year. We just always choose to make it at Christmas time. In fact it was one of those things that my son was really looking forward to us having when he came home for the holidays.

I originally got the recipe from the Taste of Home, but I have changed it slightly to fit the tastes of my family members. So it has evolved over the years. I would suggest just doubling the batch, because it will go quickly. We always double it and I always have to make another double batch.

Reindeer Mix

Reindeer Mix
2 C Fritos
2 C Cheese Flavored snack crackers
2 C Pretzel sticks
2 C Corn Chex
2 C Bite size Shredded Wheat
1 C Pecan halves

1/2 C Butter, melted
1 T Maple syrup
1 1/2 t Worcestershire sauce
3/4 t Cajun seasoning
1/4 t cayenne pepper 

In a large bowl, combine the  first six ingredients. In another bowl, combine the butter, syrup, Worcestershire sauce, Cajun seasoning and cayenne; pour over cereal mixture and toss to coat. Transfer to an ungreased roasting pan. Bake, uncovered, at 250 for 1 hour; stirring every 15 minutes.

Spritz Cookies

Today I am in need of some baking. Things are a bit stressful in my life right now and one way I know of curing it is to bake something sweet.

Since it's the holiday season I decide I would try my hand at making some spritz cookies. Now I haven't made these in years and if I remember right it was a bit difficult working that dumb cookie press.

These cookies bring back memories of when my daughter was a little baby, not quite one, and she was sitting in her high chair eating spritz cookies. I was busy decorating the tree when I heard my baby's first word.... "more". So precious! I was so excited to finally hear her talk I of course gave her more cookies. 

I have purchased a new cookie press since my last attempt at making these cookies and I was hoping that this new Cuisinart Electric Cookie Press was going to work like a charm. Well much to my surprise it worked great.Super Easy!!!

I only made 1/2of the recipe this time. I didn't know how the press would work and I am short on time tonight, but I now know that I'll be making some more of these before Christmas.

The recipe is from my mom. She's been making them since I was a little girl and I'm not sure where she got the recipe. The recipe does state to add vanilla to taste. I added 2 teaspoons to this batch, but I could probably added more. So here's the recipe. I hope you enjoy them!

Spritz Cookies
1-lb butter
1 C granulated sugar
2 eggs
2 extra yolks
4 1/2 C sifted flour
vanilla to taste
Mix butter, sugar, eggs & yolks together with a mixer. Add vanilla. Slowly add the flour mixing with your mixer. Put dough in the cookie press and press cookies onto ungreased cookie sheets, sprinkle with colored sugar. Bake at 350 for 5-6 minutes. Cool slightly and remove from pans.

Nut Goodie Drops

Well the big day is almost here! For my family and I Christmas Eve is the big event for us. This is the time we open presents from Santa and from each other. Usually I let the kids open one present under the tree before we go to Church in the late afternoon. I also quickly fill stockings while everyone gets in the car to go to church.

Even though my children are college age I will still fill their stockings when they are otherwise preoccupied. And yes I still have packages from Santa for them. They shake their heads at me, but old habits are hard to break.

Today I am still making Christmas goodies. One treat that is a snap to make is Nut Goodie Drops. This recipe I got from my mom. She use to make these when I was a kid. These take very few items to make and they are done in literally a few minutes. In fact I was able to finish these in under 15 minutes.

Nut Goodie Drops
16 ounces white almond bark 
6 ounces of chocolate chips
1/2 C peanut butter
3 cups raw Spanish peanuts
Wax paper

Directions
Melt almond bark in the microwave in a microwave safe bowl, stirring every minute to minute and a half. Once bark is melted stir in chocolate chips and peanut butter until melted and smooth. Add peanuts and stir to mix. Use a tablespoon to drop mixture onto wax paper. Let drops cool and set up on wax paper. Once drops are set you can place them in a container. I separate layers with wax paper so they don't stick together.

Christmas Count Down!

Well we are now into the final days before Christmas and if you are still trying to make some yummy treats for the holidays, but feel you don't have the time do not fear. I have two super quick and easy treats that will wow your friends and family.

My daughter and I made both of these last night in a matter of a couple of hours. We had never made either one and were very happy with the results. In fact we may just have to make some more of these to give to family and friends.

The two treats we made were Peanut Butter Cup Cookies and Easy Sea Salt Caramels. The cookie recipe I found on Allrecipes.com and the caramels recipe I found on the blog Lucy's Best. I found this blog by pure accident, but I have found a lot of recipes that I would love to try, so please visit their site. They are on my blog list so super easy to get to from my blog.

You will need mini muffin pans for the cookies and parchment paper or wax paper for the caramels. Well on with the recipes. Give them a try and let me know what you think of them.

Peanut Butter Cup Cookies
1 3/4 C all-purpose flour
1/2 t salt
1 t baking soda
1/2 C butter, softened
1/2 C white sugar
1/2 C peanut butter
1/2 C packed brown sugar
1 egg, beaten
1 t vanilla extract
2 T milk
40 minature chocolate covered peanut butter cups, unwrapped

Directions

1. Preheat oven to 375degrees F. Sift together the flour, salt and baking soda; set aside.
2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan. 
3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.  

Easy Sea Salt Caramels
6 Tablespoons of butter cut into 6 pieces
3/4 Cup white sugar
3/4 Cup brown sugar
3/4 Cup light corn syrup
3/4 Cup sweetened condensed milk
2 teaspoon vanilla
Coarse sea salt

Directions

1. Place a sheet of aluminum foil in a  9X13 pan. Spray the foil with cooking spray, making sure to coat sides as well.
2. In a microwave safe bowl (at least 2 quart), add butter, white and brown sugar, syrup, sweetened condensed milk, & vanilla. Stir together and place in microwave, uncovered. Cook in microwave on full power for 8 and a half minutes, stopping and stirring thoroughly twice during the cooking time (about every 2-3 minutes). 
3. Remove from microwave and stir until well mixed. Pour hot caramel into a prepared 9X13 pan. Place in fridge until firm enough to remove & cut (about 60 minutes). 
4. Pull up on sides of aluminum foil and remove the whole slab of caramel at one time. Place caramel slab on cutting board covered with parchment or waxed paper and cut into pieces of desired size. Then sprinkle a dash of sea salt on each individual caramel. 
5. Wrap each piece individually in parchment paper or wax paper.  

Snickerdoodles

Aw, there's nothing better than coming in from the cold and having a hot cup of cocoa and some snickerdoodles! I was introduced to these cookies by my sister-in-law. I had never heard of them before and she was so surprised that she just had to share some with me.

It's been many years since my first encounter with these yummy cinnamon, melt in your mouth cookie, but I still love having them on a chilly winter day. I usually make them at Christmas time, but have been know to make them other times of the year too.

These cookies again are very simple to make. I like simple, especially when I feel like my life is a rat race sometimes. Isn't my life suppose to slow down a little now that the kids are in college? I guess I'm gonna have to rethink how I'm spending my time. LOL!

Anyways, when I mix up these cookies I usually mix them up the day before and throw it in the fridge overnight. The dough has to be chilled for at least an hour, so I figure what's the difference if it's overnight. For me it just makes it easier, because the mixing is done and all I have to do is roll the dough into balls and roll in the sugar/cinnamon mixture and bake.

Well here's day 2 of my holiday cooking recipes.Oh and of course I just automatically double the batch. They are just too good. Enjoy!

Snickerdoodles

1/2 Cup Butter
1 1/2 Cup Flour
1 Cup Sugar
1 Egg
1/2 teaspoon Vanilla
1/4 teaspoon Baking Soda
1/4 teaspoon Cream of Tarter
2 Tablespoon sugar
1 teaspoon Cinnamon

In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 cup sugar, the egg, vanilla, baking soda, and cream of tarter. Beat until thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.

Shape into 1 inch balls. Combine the 2 Tablespoons sugar and 1 teaspoon cinnamon. roll balls in sugar/cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack.
Makes about 3 dozen.

Oatmeal Gingersnaps

I'm finally back in the kitchen! I've had a few things that were keeping me away, but I'm really going to try and make an effort to blog at least once a week if not more. I'm starting out with some Christmas goodies. Today I was baking away in anticipation of Christmas. I actually made two different kinds of cookies, but I'm going to share with all of you one that I have just tried for the very first time.

I got this recipe from Taste of Home. It was one of those that gets sent to my email account and I just couldn't resist trying it. To start off it looked so easy to make and right now I'm looking for anything that is quick and easy to make. The other thing that I liked about them is they were a gingersnap cookie. I love the way gingersnap cookies smell. It just makes your whole kitchen smell delicious.

This recipe makes 3 dozen, but this is a good recipe to quickly make another batch or just whip up a double batch when making these. I know that they are going to go fast at my house so I'll have to keep the recipe handy so I can make another batch.

Like many recipes I kinda tweaked this one. Instead of flattening them with a glass dipped in sugar, I just rolled the cookie in sugar before putting them on the pan. This recipe kind of reminded me of my mom's Molasses Sugar cookies and that's how my mom use to do it. They flattened out nice, no glass needed.

So here's the recipe. Enjoy! I'll be back tomorrow with another holiday recipe.

Oatmeal Gingersnaps
Ingredients
1/2 Cup Shortening
1 Cup Sugar
1 Egg
1/4 Cup Molasses
1 1/2 Cups All-Purpose Flour
3/4 Cup Quick-Cooking Oats
1 teaspoon Baking Soda
1 teaspoon Ground Ginger
1/4 teaspoon Salt
1/4 teaspoon Ground Cloves
Additional Sugar

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and molasses. Combine the dry ingredients; gradually add to creamed mixture and mix well. roll into 1 inch balls; roll in additional sugar.
• Place 2 inches apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 degrees for 10 minutes or until set (do not over bake. I did not flatten them). Remove to wire racks to cool.
• Yield: about 3-31/2 dozen.