Thursday, December 7, 2017

Celebrate It! Blog Link Party!

I am so glad you are here!
Link up what you have been creating, 
so we can share with you! 

Last weeks featured links:

Graham Cracker Nativity Scene
from

Cranberry Pecan Muffins
from

How to Clean Your Fridge Coils
from

 

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Wednesday, December 6, 2017

Place Setting Sugar Cookies / #ChristmasCookiesWeek

I love setting a nice table, especially during the holidays! I often decorate the table formal and traditional, and sometimes I go with fun and cute, like these Place Setting Sugar Cookies. The cookies are basic sugar cookies with the recipients name on them and they are simply placed on top of the napkin at each table setting!
 Place Setting Sugar Cookies 
(printable recipe at end of page)

5 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt
2 cups Butter
2 cups Sugar
2 Eggs
2 teaspoon Almond Extract


Royal Icing  
3/4 cup Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar 
Red Hot Candies


  Mix the dry ingredients together. Set aside.
 Cream the butter and sugar until light and fluffy. Add the eggs and almond extract and mix well. Add the dry ingredients a little at a time, to the butter mixture. Mix until the flour is incorporated and the dough comes together.
Place a spatula full of dough on a large piece of parchment paper. Fold the parchment paper in half, covering the dough. Roll out the dough to 1/4" thickness. Place all the sheets of dough on a baking sheet and cover with plastic. Let refrigerate for 30-60 minutes.
Take a sheet of dough from the fridge and cut out the holly leaves. 
Place on parchment covered baking sheet and bake for 7-8 minutes at 350 degrees. Place cookies on a wire rack and let them cool completely.
Pour the warm water and meringue powder into the bowl of a large mixer. Mix together with a whisk for 30 seconds. It will become frothy and thicker. Add the cream of tartar and mix again for 30 seconds more. Pour in all the confectioner's sugar at once. Use the paddle attachment and start mixing on the lowest speed. Mix on that low speed for 10 minutes. Place frosting into a sealed container to keep fresh. 
Add some green decorating color to white icing. Outline the color and then start filling in the color. Add 3 red hot candies to the pointy end. Let cookie dry.
Use white icing to write the guests name on the cookie. Place on the napkin as a place setting.

 Thank you for stopping by today!
Scroll down and find more cute and delicious Christmas Cookies you will want to make!
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Tuesday, December 5, 2017

Red Velvet Whoopie Pies / #ChristmasCookieWeek

Doesn't just saying the name, "Whoopie Pie" make you smile? I smile every time! The name just says "fun" and "yum"! So, when I was putting together a list of cookies to bake for friends this Christmas, I couldn't forget to include the fun Whoopie Pie. The Red Velvet Whoopie Pies, are my favorite, especially for the holidays, and after you make this recipe, I know it will become your favorite also! 
These Whoopie Pies look great in green also, and they are so cute when you make one side red and the other side green!

 Red Velvet Whoopie Pies
(printable recipe at end of page)

Cookie
2 1/2 cups Flour
3  tablespoons unsweetened Cocoa Powder
1/2 teaspoons Baking Powder
1/2 teaspoon baking Soda
pinch of Salt
1/4 cup Canola Oil
1/2 cup + 2 tablespoons Buttermilk
1/2 cup Butter, softened
1 tablespoon Vegetable Shortening 
3/4 cup firmly packed Dark Brown Sugar
1/4 cup Sugar
1 large Egg
1 teaspoon Vanilla
1tablespoon Red Gel Food Coloring

 Filling
3 cups Confectioner's Sugar
1/2 cup Butter, softened
8 ounces Cream Cheese, softened
1 teaspoon Vanilla
pinch of salt
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, mix together the canola oil and buttermilk. Set aside. Using a large mixing bowl, cream together the butter and vegetable shortening. Add the sugars and beat until fluffy~about 5 minutes. Add the egg and vanilla and mix until combined.Add the food coloring. Mix on low. 
Start adding the flour mix a little at a time, alternating with the buttermilk mix. Blend only until combined, then scrape down the sides and chill in fridge for at least 15 minutes.
Use a circle cookie cutter and draw around them with a pen. These will be your guides for the batter.
Flip the paper over so you are not placing food on the pen marks. Use a large round tip (#5) and place the batter in a pastry bag. Fill in the circles with the batter.
Bake at 350 degrees for 8-9 minutes. 
Mix up your cream cheese filling by sifting the confectioner's sugar into a bowl. In a separate mixer bowl mix together the butter and cream cheese.Add the sugar, vanilla and salt. Beat until smooth, but do not over mix. Place filling in a pastry bag, and using a #10 tip, or a decorative one if you prefer, pipe the frosting around the bottom cookie.
Place another cookie on the top and refrigerate until time to enjoy!

 Thanks so much for stopping by today! Scroll down a bit to find many more Christmas Cookies you will want to check out! So many goodies in one place!!
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Monday, December 4, 2017

Eggnog Cookies / #ChristmasCookiesWeek

These Eggnog Cookies are a "must" for holiday parties, gift giving baskets and cookie tins. The recipe is designed to be made into cookie sandwiches with an Eggnog Cream Filling, but for a cookie that is delicious and sturdy, make the cookies, but don't turn them into sandwiches~yet! The cookies not made into sandwiches are tasty, and travel well. That makes them perfect for shipping and sitting out on a table during a party or get together. The sandwich cookies work best when they can be refrigerated, because of the eggnog filling, making them a perfect treat for smaller gatherings.

Anyway you make these cookies, you won't be disappointed. They are terrific!

Eggnog Cookies
(printable recipe at end of page)

 2 1/2 cups Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 teaspoon ground Cinnamon
2 1/2 teaspoons Nutmeg (1/2 tsp + 2 tsp separate)
3/4 cup Butter, softened
1 1/4 cup Sugar
1/2 cup Eggnog
1 teaspoon Vanilla
2 large Egg Yolks
2 tablespoons Coarse Sugar 

 Eggnog Cream Filling
1/4 cup Butter
1 cup confectioners Sugar
1/4 teaspoon ground Cinnamon
1/4 teaspoon grated Nutmeg
3 tablespoons Eggnog

 Preheat oven to 350 degrees.
In a large bowl, mix together the flour, baking powder, salt, cinnamon and 1/2 teaspoon of nutmeg. Set aside.
Cream the butter and sugar until fluffy. Mix in the eggnog, vanilla, and egg yolks. 
Add the dry ingredients, a little at a time, to the wet ingredients and mix.
Place dough on baking sheet in rounded teaspoon sizes. In a small bowl, mix together the 2 teaspoons of nutmeg and the coarse sugar. Sprinkle mix over cookies. Bake for 15-17 minutes, until light brown. Cool on rack.
Mix together butter, confectioners sugar, cinnamon, and nutmeg with a mixer until fluffy. Beat in the eggnog and refrigerate until filling is firm.
Use a pastry bag and a tip #1M (wilton)  to pipe the eggnog cream filling onto the bottom of a cookie. Top with another cookie to form a sandwich cookie.
Enjoy!

For more Christmas Cookie Fun, check out the links below to find festive, fun and yummy cookies from other #ChristmasCookieWeek bloggers!

  
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Sunday, December 3, 2017

Gingerbread Men Cookies / #ChristmasCookiesWeek

Welcome to Day 1 of Christmas Cookies Week! I am starting this fun and very tasty week with my favorite cookie, the Gingerbread Man! These cookies are easy to make and full of deliciousness! They are perfect for shipping because of their sturdy nature, and they are such a universally loved cookie, that they are welcome in any cookie basket or tin that you might be gifting friends or family with this season.
These cookies can be made ahead of time, and even frozen if needed. Decorate a day or two before packing them to give as a gift, so the frosting has time to completely dry!
There is a giveaway that starts today being sponsored by Nielsen-Massey Fine Vanillas & Flavors! Find the entry info towards the end of this page, and Good Luck!
Gingerbread Men Cookies
(printable recipe at end of page)

5 cups Flour 
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 tablespoon ground Ginger
2 teaspoon ground Cinnamon
1/2 teaspoon Nutmeg
1 cup unsalted Butter, at room temperature
1 cup Sugar
3/4 cup unsulfured Molasses
1 Egg
1 teaspoon Vanilla Extract

Royal Frosting
6 Ounces Warm Water
5 tablespoons Meringue Powder
1 teaspoon Cream of Tartar
2.25 pounds Confectioner's Sugar



Whisk together the flour, baking soda, salt, ginger, cinnamon, and nutmeg. Set aside.
 Beat together the butter and sugar on medium for 2-3 minutes. Add the molasses, egg and vanilla. 
Using low speed, begin to add the flour a little at a time, just until mixed. The dough should be a little stiff and a bit sticky.
Split the dough in half, wrap in saran wrap and refrigerate for minimum of 1 hour, up to 1 day.
When you are ready to bake, take dough from refrigerator and let sit on the counter for approximately 10-15 minutes so it can soften. Roll out the dough on a cutting board or counter. I had the most success when I used the rolling pin shown. It has the cloth sleeve on it, which worked very well with the chilled dough. It rolled out nicely, and was easy to use with the rolling pin covered with the sleeve. 
To cook the gingerbread  man so he can hold the candy cane, roll up some parchment paper in a cylinder shape, place the paper on the area of the cookie, like above. Fold the dough in as if the dough is holding the paper. Bake in the oven for 10-12 minutes.
After baking, let the cookies cool, then carefully remove the paper from each cookie. Gently pull the paper from the cooked cookie. As you pull the paper, hold the turned arm to avoid it cracking. It may leave marks, but they will be covered by the candy cane.
 Insert candy cane.
Decorate your gingerbread man with the royal frosting! Find the recipe here!
Thank you for stopping by today, and don't forget to enter the giveaway!


 So many cookies, so little time! Find your favorite cookies, or discover some new ones, from the list below:

 To join us in celebrating #ChristmasCookiesWeek,
Nielsen-Massey Fine Vanillas and Flavors
is giving one winner a set of their pure flavors: 
2-oz each of Orange,  Lemon,Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Join the giveaway below:


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Saturday, December 2, 2017

Gingerbread Cookie Cups w/ Tapioca Pudding / #SundaySupper

There are a lot of things that say Christmas, but nothing says it more to me than gingerbread! I love the combination of gingerbread and tapioca together and I think you will also! This recipe for Gingerbread Cookie Cups w/ Tapioca Pudding is perfect for large groups. The recipe can be made in stages over the period of a couple days, if needed! They keep well in the fridge also!

 We are celebrating Buffet Menu Ideas today, and this recipe works great for large groups, as well as small. The cookie cups are festive and full of color, making your buffet table stand out beautifully! 

Gingerbread Cookie Cups w/ Tapioca Pudding
(printable recipe at end of page)
(makes 20-24)
 
Gingerbread Cups
1/2 cup Shortening
1/2 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/2 cup Molasses
1 Egg
1 tablespoon Vinegar
2 1/2 cups Flour

Tapioca Pudding 
1/3 cup small pearl Tapioca
3/4 cup Water
2 1/4 cups 2% Milk
1/4 teaspoon Salt
2 Eggs, separated
1/2 cup Sugar, divided
1/2 teaspoon Vanilla

 Royal Frosting
find recipe here




Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often. 
Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
Place cookie cup face down into a small bowl of decor.
Twist or push down to get sprinkles to hold.
 Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Thank you for dropping by today! 

Doing some entertaining during the holidays?

Check out all these awesome Menu Ideas for your Holiday Buffets from the #SundaySupper family:

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.



Gingerbread Cookie Cups w/ Tapioca Pudding

ingredients:

Gingerbread Cups
  • 1/2 cup Shortening
    1/2 cup Sugar
    1 teaspoon Baking Powder
    1 teaspoon Ground Ginger
    1/2 teaspoon Baking Soda
    1/2 teaspoon Ground Cinnamon
    1/2 teaspoon Ground Cloves
    1/2 cup Molasses
    1 Egg
    1 tablespoon Vinegar
    2 1/2 cups Flour
Tapioca Pudding
  • 1/3 cup small pearl Tapioca
    3/4 cup Water
    2 1/4 cups 2% Milk
    1/4 teaspoon Salt
    2 Eggs, separated
    1/2 cup Sugar, divided
    1/2 teaspoon Vanilla
Royal Icing
  • 6 Ounces Warm Water 
    5 tablespoons Meringue Powder
    1 teaspoon Cream of Tartar
    2.25 pounds Confectioner's Sugar

instructions:


  1. Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
  2. Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
  3. Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
  4. Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often.
  5. Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
  6. Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
  7. Place cookie cup face down into a small bowl of decor.
  8. Twist or push down to get sprinkles to hold.
  9.  Fill with cooled tapioca pudding. Sprinkle with nutmeg.
http://www.thefreshmancook.com/2017/12/gingerbread-cookie-cups-w-tapioca.html
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