SUGAR COOKIE CUT OUTS

This post is dedicated to my brother. He called me today to get my recipe for sugar cookies and scolded me for not posting it on my blog. Last year when he and his family where here for Christmas he took these pictures of the cookies we made, so I could post it on my blog. A year later I still haven't done it. I told him I thought it was too late in the season, and most people had probably already made their sugar cookies, but he thought I should still do it....

So here ya go Brady Shmady...love you and miss you!

Our family tradition is to decorate sugar cookies on Christmas Eve; always decorating a few special cookies for Santa! he he he



SUGAR COOKIE CUT OUTS
(Recipe adapted for Mindika Moments from Betty Crocker)

½ C. (1 stick) butter, softened

1 C. sugar
1 egg
½ C. sour cream
1 t. vanilla
3 ½ - 4 C. flour (start with 3 ½ C. then you can add more, little by little, until a stiff dough forms)*
½ t. salt
1 t. baking soda

1. Preheat oven to 375 degrees.
2. Cream the butter and sugar, then add the egg and beat until fluffy.
3. Add sour cream and vanilla and blend well.
4. Sift together (or mix) flour, soda, and salt and gradually add to creamed mixture. At this point you may need to add a little flour. *
5. Roll out cookies and cut with cookie cutters. Place on an un-greased cookie sheet. When you have a sheet full of cookies, place in the refrigerator for about 5 minutes.**
6. Bake for 7-12 minutes depending on the size of your cutouts and the temp or your oven.***
7. When cool you can frost with your choice of frosting. I use my Vanilla Butter Cream Frosting, recipe found HERE.

ENJOY! and Merry Christmas to all!

*Flour amount can vary based on the altitude and the moisture in the air. High altitudes and dryer climates usually need less flour, but lower altitudes and moister climates need more.

**This step can be skipped but chilling your dough will help your cut out shapes stay in tacked through the baking process. I highly recommend this step if you are baking more detailed cut outs for Christmas, holidays etc…

***Your baking time will vary based on the size of your cut outs. Small 2” in cut outs usually only need about 7-8 minutes, where a larger 3-4” cut out may take up to 12 minutes. I would recommend setting the timer for about 7 minutes and watch carefully. Leave larger cookies in until they start to slightly brown around the edges.

WHITE CHOCOLATE PEPPERMINT FUDGE

Don't forget, you only have 2 more days to enter to win a $100 VISA gift card. Click HERE for details. Winner will be announced this Thursday!

I must have a thing with peppermint this season. It seems to be my "go to" craving for holiday treats. As I was flipping through my Ghirardelli Chocolate cookbook, trying to find ways to use up all that yummy chocolate they sent me, I decided to take their white chocolate fudge and add a little holiday twist.

I'm not usually a big fan of white chocolate, but with the peppermint addition I was sold!

WHITE CHOCOLATE PEPPERMINT FUDGE

(Recipe adapted from Ghirardelli Chocolate Cook Book)

8 oz. cream cheese, at room temperature

4 C. confectioners' sugar

1 1/4 t. vanilla extract

12 oz. Ghirardelli White Chocolate baking bar, broken or chopped into 1/2 inch pieces

1 C. crushed peppermint candy cane's

1. Line an 8 inch square baking dish with waxed paper and set aside.

2. In a large bowl with an electric mixer, beat together cream cheese, sugar and vanilla t medium speed until smooth.

3. In the top of a double boiler or in a heatproof bowl placed over barely simmering water, melt the chocolate, stirring occasionally until smooth.

4. Stir the chocolate into the cream cheese mixture and add the crushed candy canes. Reserve a couple tablespoons to sprinkle on top.

5. Spread the mixture into the prepared basking pan.

6. Chill in the refrigerator until firm, at least 2 hours.

7. Cut into 36 pieces to serve.

Seriously this recipe was so easy and quite tasty. I decided to package them up and send them to work with my husband to share with all his co-workers for Christmas.

P.S. I had a little help from Martha Stewart with these adorable Candy Cane inspired packages purchased at my local craft store.

GHIRARDELLI CHOCOLATE & A CHANCE TO WIN $100 VISA CARD!

I don't know if any of you are ready for the holidays, I'm slowly getting there! But if you need a little inspiration to get you in the mood, click HERE to see my tempting review of Ghirardelli Chocolate, awesome chocolaty recipes, and a chance to win a $100 VISA gift card; just in time for your holiday shopping!

PUMPKIN DOUGHNUTS with APPLE CIDER GLAZE

...OR Cinnamon Sugar...what ever your poison...he he

A while ago I did a guest post on "Or So She Say's" about my grandmothers yummy homemade doughnuts and the tradition of making doughnuts at our family reunions. Well, my grandmother's tradition has inspired me to create my own little tradition.

I bookmarked this recipe a couple of years ago when I came across it in my Cuisine at Home magazine. I've always thought doughnuts and Halloween marry well, and what could add more to that perfect marriage than pumpkin and a little apple cider spice!?

I think it's perfection! So I'll be making these little beauties on Thursday and sharing with some friends for a new Halloween tradition!

PUMPKIN DOUGHNUTS

with Apple Cider Glaze or Cinnamon Sugar

(Recipe from Cuisine at Home Oct. 2008)

1 egg

1 egg yolk

1 C. canned pumpkin puree

1/2 C. sugar

1/2 C. buttermilk

1/4 C. brown sugar

3 T. butter; melted

4 t. baking powder

2 t. pumpkin pie spice

1 t. salt

1/2 t. baking soda

3 C. sifted all purpose flour

Vegetable oil for frying

1. Whisk egg and yolk together in a large bowl until frothy.

2. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined.

3. Stir in baking powder, pie spice, salt and soda.

4. Fold flour in gradually until a sticky dough forms; cover with plastic wrap and freeze 15 minutes.

5. Meanwhile, heat 2" oil to 370 degrees in an electric skillet, deep fryer, or straight-sided pan over medium.

6. Pat out dough on a well-floured surface to 1/2" thick, then cut with a 3" and 1" biscuit cutters dipped in flour. (You can also use a doughnut cutter, if you have one.)

7. Transfer doughnuts and holes to a floured baking sheet using spatula that's been dusted in flour.

8. Fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once (holes will cook faster). Drain on a paper towel-lined baking sheet.

9. Finish with sugar or glaze (see recipes below).

10. Makes about 18 doughnuts and holes.

APPLE CIDER GLAZE

1/2 C. apple cider

pinch of salt

5-6 C. powdered sugar

1. Heat cider and salt in a small saucepan over low until hot.

2. Take off the heat and whisk in the powdered sugar until smooth.

3. Dip cooled doughnuts in glaze and let stand about 5 minutes.

(The glaze will dry as it cools, so make it just before using.)

CINNAMON SUGAR

1 C. sugar

2 t. ground cinnamon

1. Mix sugar and cinnamon in a small paper bag.

2. Toss doughnuts and holes in sugar mixture while hot.

FLAG CAKE FOR THE 4TH!

I'm totally making this (correction...made this) for out 4th of July party! I hope everyone has a wonderful, fun and safe holiday weekend!

See you all next week!

Thanks Redheaded Recipes for the idea and thanks 17 and Baking for creating the cake in the first place! Very creative and fun!

Thanks to my good friend Lisa for taking this picture!

Easter Magic Cookies!

My good friend Sheila shared this cool Easter activity/recipe with me over 10 years ago. At the time I didn't have any children, but I shared it with my sister and we made these cookies with my nephew and nieces. I thought it was such a fun way to teach children about the true meaning of Easter, and to enjoy a fun Easter treat.

I can't wait until little "r" is old enough to understand, so we can add these fun cookies to our Easter tradition. I hope you all enjoy and I hope you have a wonderful Easter weekend!


EASTER MAGIC COOKIES

Ingredients and tools:
1 C. whole walnuts or pecans (nut of choice)
1 t. vinegar
3 egg whites
pinch of salt
1 zip-lock bag
rolling pin or meat tenderizer (to crush the nuts)
Cookie sheet lined with parchment paper or wax paper
Masking tape
Bible

Directions:
1. Preheat the oven to 300 degrees.

2. Put all the nuts into the zip-lock bag and have the children beat with the meat tenderizer to crush them.

Explain that after Jesus' arrest, he was beaten by Roman soldiers. Read John 19:1-3.

3. Let each child smell the vinegar. Pour 1 teaspoon vinegar into the mixing bowl.

Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30

4. Add the egg whites to the vinegar.

Tell the children that eggs represent life. Explain that Jesus gave his life so that we could be resurrected and have eternal life. Read John 10:10-11

5. Sprinkle a little salt into your hand. Let the children touch it and taste it. Then add a little to the bowl.

Explain that this represents the salty tears shed by Jesus' followers during his crucifixion. Read Luke 23:27
Ask the children if any of the ingredients seem very appetizing at this point?

6. Add 1 Cup sugar.

Explain that the sweetest thing about Easter is that Jesus died because he loved us so much. Read Psalm 34:8, John 3:16

7. Beat all the ingredients with a mixer on high for 12-15 minutes until stiff peaks form.

Explain that the color white represents the purity. And that we can be pure because of the sacrifice Jesus made for us. Read Isaiah 1:18

8. Fold in the crushed nuts, then drop the dough by teaspoon fulls, about 2 inches apart, onto a cookie sheet, lined with parchment paper or wax paper.

Explain that each mound of dough represents the rocky tomb where Jesus' body was laid. Read Matt 27:57-60

9. Put the cookie sheet into the oven, close the door and turn the oven off.

Have the children help you tape the oven closed, to seal the door. Explain that Jesus' tomb was sealed. Read Matt 27:65-66

10. Leave the cookies in the oven overnight.

Explain to the children that it may seem sad or hard to leave the cookies int he oven overnight, but that's how Jesus' followers felt when his tomb was sealed. Read John 16:20,22

11. Wake the next morning before the children and remove the tape and open the oven door.

When the children wake up, have them come to the kitchen then give them each a cookie. Point out to them that the surface of the cookies are cracked, then have them each take a bite. The cookies will be hollow. Explain that on the first Easter Jesus' followers were surprised to find the tomb empty. However, when they realized what that meant, they rejoiced! Read John 11:25-26

Where's the treats?

I really need to apologize. I have been so lazy this holiday season. I have done very little baking...I mean very little. It' s really not like me. Usually this time of year my counter tops are buried in addictive sugary treats. Everything from homemade marshmallows, cookies of every kind, chocolates, pies, cinnamon rolls, you name it I'm baking it. And I usually love sharing all the goodness with friends and neighbors. But not this year. This year I'm pregnant and my pregnancy cravings include salad, fruit, lemonade and chips. Last night while my husband was chowing down on some of the yummy neighbor gifts we've received, I was making myself a salad with lots of ranch dressing. I did bring myself to make some chocolate covered pretzels for my husbands office yesterday, but had several dry-heave moments in the process. How weird is that? What's even more depressing...when the holidays are over, I'll still weigh more than I did in November.

The sad news for all my followers...I probably won't be posting any yummy treat recipe recipes for you. But I wanted to make it up to you, so I decided to refer you to some of my fellow food bloggers that have been baking up a storm this season. There are some amazing ideas and recipes out there...

Check out Our Best Bites! This is one of my favorite blogs. They have the best recipes and will not disappoint with holiday treats. I highly recommend the homemade marshmallows. If you've never had them, they are a must. I hate marshmallows...but homemade marshmallows are unlike anything you've ever eaten. Melt in your mouth goodness!

Also check out Grandma's Desserts. She has so many amazing goodie recipes. I've tried several. A particular favorite was the homemade Kit Kat Bars. They really tasted a lot more like a twix with peanut butter, but it doesn't matter...they were delicious!

Another favorite site is Sugar Plum. Great recipes only enhanced by the photography. The pictures themselves are enough to make your mouth water.

So I hope you'll all forgive me for my lack of baking. I promise next year things will be different!

Monday Moments - More details on the Gingerbread House!

After my post last week on our gingerbread house tradition, I've received several email requests wanting more information on how I make, and the recipe I use for the gingerbread houses.

It's fairly simple. I use the John Wright Gingerbread house molds. They are cast iron and so easy to use. You don't have to roll out the dough, you simply press it into the molds. A sample of the mold is pictured here.
These molds are available online at Amazon and I've seen some on Ebay. They run about $25 - $35 a piece depending on the design of the house. It may seem pricey, but they will last a lifetime or two. Paula Deen has also come out with a line of Cast Iron Gingerbread house molds, sold at Walmart. They run about $20 - $25 per mold. I haven't used them, but I'm sure they work great.

As for the recipe. I use the recipe that came with my mold. I really like this recipe because it doesn't have any eggs or leavening which keeps the gingerbread house from getting too "puffy" and it cooks up nice and hard. This will make for a sturdy structure that won't fall apart. The only down side; you wouldn't really want to eat this gingerbread. It is edible, but a little too hard on the teeth.

GINGERBREAD (for gingerbread house)

1 1/2 C. shortening
1 1/2 C. granulated sugar
1 1/2 C. dark molasses
12 1/2 T. cold water
9 C. all purpose flour
4 t. ground ginger
4 t. ground cinnamon
1 1/2 t. salt

1. Cream together shortening, sugar, molasses and water.
2. Sift together flour, spices and salt.
3. Add dry ingredients to shortening mixture and mix well.
4. Dough will be stiff. If dough is still crumbly, add a tablespoon of water.
5. Chill at least 1 hour.
6. Press into your mold or roll out and cut into gingerbread house shapes.
7. Bake at 350 degrees for 25 - 45 minutes, depending on the size of your mold or shapes.
8. This Recipe makes 3 large house or 5 small houses. (I made 1 large and 3 small house out of this recipe.)

As for the royal frosting I use.

ROYAL ICING (For Gingerbread House)

6 egg whites at room temperature
1 1/2 t. cream of tarter
2 lb.s confectioners sugar

1. Combine in a mixing bowl and mix on high speed 7-10 minutes.
2. Beat until very stiff - you can't over beat.
3. Store at room temperature, in a covered container.

The finished product...keep in mind we are not professional decorators. But we sure have fun trying to find unique candies and food to use in the decorating process. This year I kept it a little more simple. The big house is tiled with Cinnamon gum, and the trees are made of fruity pebbles. The smaller house has a roof of shredded wheat.

Next year I really want to go crazy with a little more color and crazy candies. I have a feeling little "R" would like that a lot more.

Gingerbread Tradition...

Several years ago my sister and her family started the tradition of making and decorating gingerbread houses on Thanksgiving weekend. My husband and I have joined in for the last few years and now that we have a little family of our own, we definitely want this to become one of our family traditions. We weren't sure our little 1 year old would have much interest this year, but we were soooo wrong. Little "R" had the time of her life. She thought she was such a "big" girl helping to decorate, and then of course there was the candy...so much candy. What little munchkin wouldn't be in heaven?

Here's our finished product...


We of course won't be eating this creation. The gingerbread recipe I use for the house's cooks up as hard as a rock and after a few weeks the candy would chip a tooth. But it's sure fun to look at through the holidays.

For our gingerbread taste craving, I prefer these delicious "soft" gingerbread cookies. Most everyone I know already has this recipe, so sorry it's not that original. But just in case you don't have it, I had to post it. These are the yummiest cookies ever. I have to admit, I sometimes make these even when it's not the holidays.


SOFT GINGERBREAD COOKIES

2 ¼ C. Flour
2 t. ground ginger
1 t. baking soda
¾ t. cinnamon
½ t. cloves
¾ C. butter
1 C. sugar
1 egg
¼ C. molasses
2 T. sugar (for dipping)

1. Combine the flour, ginger, baking soda, cinnamon, and cloves in a small mixing bowl.
2. In a mixing bowl cream the butter sugar and egg. Add the molasses beat well.
3. Stir the flour mixture into egg mixture.
4. Shape dough into 1 inch balls. Roll in sugar to coat.
5. Bake at 350 degrees for 10 minutes.
6. Makes 2-3 dozen cookies.

Bakarella is my hero...

I can only aspire to be the sweet-treat-diva that she is. If you are not a follower of her blog, I highly suggest it. I read it every week and while I'll never be able to make over half her creations, they're inspiring works of eye candy that belong in a bakers museum. Check it out at Bakarella.com.

For our ward Halloween party last night I attempted to recreate her mini-pumpkin bites. They were so fun and cute, especially with little jack-o-lantern faces. Drizzled in chocolate they would also be perfect for Thanksgiving. She even used pre-made pie crust, which would make these even easier. For her recipe, click here.

*As a note, I didn't use a pumpkin cookie cutter. I used a round cookie cutter about 3 1/4" in diameter and formed my own stems as I formed the dough into the mini-muffin tins. I also used my own recipe for pie crust. But a pre-made pie crust would work just fine.

With Thanksgiving quickly approaching, I thought I'd include my favorite recipe for pumpkin pie and pie crust.

The pie crust recipe I received years ago from a professional baker. She owned a couple bakeries downtown and was nice enough to share her secret recipe with me. She told me I could pass it along, but I couldn't tell where it came from.

The pie recipe I developed a few years ago by combining a couple favorite pie recipes with a pumpkin cream cheese recipe. It was quite the experiment in the beginning, but very quickly became a family favorite.

PERFECT PIE CRUST

4 C. flour
2 t. salt
1 T. sugar
1 ½ C. shortening
1 egg
1 T. vinegar
water

1. In a large mixing bowl add the flour, salt and sugar. Mix well.
2. Add the shortening and cut into the flour until the consistency of small peas.
3. In a 1 cup measuring cup, slightly beat the egg and vinegar together. Fill the remainder of the cup with very cold water. Mix together.
4. Pour the liquid into the dry ingredients and mix with a fork until moist and dough forms.
5. Yields 4-6 pie crusts depending on how thick you like your crusts.

MINDI'S PUMPKIN PIE
(Mindi Original)

1 (8 oz.) package cream cheese, softened
2 C. canned pumpkin
1 C. sugar
¼ t. salt
1 egg, plus 2 egg yolks, slightly beaten
1 C. half & half
¼ C. (1/2 stick) melted butter
1 t. vanilla
1 t. ground cinnamon
¼ t. ground ginger
¼ t. nutmeg
¼ t. cloves
¼ t. all spice
(If it’s easier for you, you can substitute all the spices for 2 t. of pumpkin pie spice.)

1 prepared pie crust, uncooked

1. In a large mixing bowl, beat the cream cheese and pumpkin together until creamy.
2. Add the sugar and salt; beat until combined.
3. Add the egg, mixed with the yolks, half & half, and melted butter; beat until combined.
4. Add the vanilla, and all the spices; beat until combined.
5. Pour the filling into the prepared pie crust and bake at 350 degrees for 50-60 minutes*, or until the center is set.**
6. Place the pie on a wire rack and allow to cool at room temperature for about an hour.
7. Place in the refrigerator and all to set for 4-6 hours.
8. Serve with whipped cream.

*Do to the long cooking time; it may be necessary to cover the edges of the crust with foil or a pie crust protector about ½ or ¾ way through the baking process.

**Because this is a combination of pumpkin pie and pumpkin cheesecake, it may seem like the center is still slightly jingly when you take it out. That’s ok, as it sits in the refrigerator it will continue to set up.

A seedy little snack...

Carving pumpkins this week?? Well you should be! As a kid my favorite part of carving pumpkins was the seeds. My mom would toast them up with salt for a tasty little snack. We would all dive in.

I'm sure most of you already save and toast your seeds, but I have a couple of idea's that will put a twist on this classic childhood treat. Whether you have sweet teeth or salty buds try a one of these fun recipes for a seedy little snack.

Have a Happy Halloween!!

(Classic on the left...Sugar & Spice on the right.)

TOASTED PUMPKIN SEEDS

SUGAR & SPICE
1 C. raw pumpkin seeds, rinsed and dried
6 T. white sugar, divided
¼ t. salt
½ t. cinnamon or pumpkin pie spice
1 T. vegetable oil

1. Preheat the oven to 325 degrees.
2. Spread the pumpkin seeds in a single layer on a baking sheet. Toast for 30 minutes, stirring occasionally, until seeds are dry and lightly toasted. (Larger seeds may take a little longer.)
3. In a large bowl, stir together 2 Tablespoons of the sugar, salt, and cinnamon. Set aside.
4. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle with the remaining sugar.
5. Stir with a wooden spoon until the sugar melts, about 45 seconds.
6. Pour sees into the bowl with the spiced sugar and stir until coated.
7. Allow to cool before serving.
8. Store in an airtight container at room temperature.


SAVORY
1 ½ T. butter, melted
½ t. salt
1/8 t. garlic salt
2 t. Worcestershire sauce
2 C. raw whole pumpkin seeds

1. Preheat the oven to 275 degrees.
2. Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.
4. Remove seeds from the oven and allow to cool completely before serving.
5. Store in an airtight container at room temperature.

MOMS RECIPE
2 C. raw pumpkin seeds
1 t. salt
1 T. vegetable oil

1. Heat oven to 325 degrees.
2. Spread the pumpkin seeds in a single layer on a baking sheet. Toast for 30 minutes, stirring occasionally, until seeds are dry and lightly toasted. (Larger seeds may take a little longer.)
3. Remove the seeds from the oven and allow to cool slightly.
4. Heat the oil in a large skillet. Add the seeds and sprinkle with salt.
5. Cook until toasty.
6. Remove seeds from the pan and allow to cool completely before serving.
7. Store in an airtight container at room temperature.

Want to start a creepy tradition...

I'm so excited for Halloween! I don't know why. It's always been my least favorite holiday. I've never really thought much about it until this year. I'm sure it has something to do with little "R". I know she won't remember this Halloween and the whole dressing up and trick-or-treating may just freak her out...who knows! But I'm so excited to find out. Honestly, I'm pretty sure she's going to love it. As soon as she gets one taste of the good stuff...the treats...I think she'll be a fan.

As many of you know, well most of you probably don't, I didn't get married until I was 32. Little "R" was born when I was 34. So I had many years of childless years waiting for my turn to bask in the joy of kid loving holidays.

My sister however was married at 18 and now has 3 teenagers, who still love Halloween! Probably because she always made it, and all other holidays, special and exciting. My sisters pretty crafty and amazing! She has been brilliant at creating the best traditions for her family; both meaningful and whimsical.

One such tradition that I think is pretty cool; Halloween inspired dinners. The week or several days leading up Halloween, she always makes spooky, gross, or scary snacks and meals for the kids. They love it and always look forward to her annual creepy creations.

This year little "R" isn't quite old enough to really appreciate or "get" the concept of creative cooking, but by next year I'm hoping to start this same tradition. If you think this would be a cool tradition as well. Click here for some awesome Halloween inspired recipes that are sure to please all the little goblins in your house.

Recipe and photo's from "Family Fun Magazine"

Swamp Juice

Mummy Pizza's

Carrot Finger Food

Apple Bites