Posts Tagged ‘Christmas’

Fresh Cranberry Orange Bars

All natural flavors make these Fresh Cranberry Orange Bars an over-the-top holiday treat! Everyone said they were better than the coffee shop!

Move over Starbucks Cranberry Bliss Bars, these Fresh Cranberry Orange Bars are everyone’s new favorite around here! Fresh ginger, fresh cranberries, and fresh orange zest take this bar cookie treat to the next level. I just saved you 10 minutes in line at the coffee shop this afternoon. You’re welcome. 😉

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Secret Recipe Club: Cookie Butter Snaps

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

Guess what darlings? Today is my first official post as a member of the Secret Recipe Club! The Secret Recipe Club is a fabulous group of bloggers that gets together (virtually) to make each other’s recipes. You’re assigned to another blogger and you get to visit their site, get to know them a bit, and then you pick one of their recipes to make and feature. Fun, right?

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

For my first assignment, I was given Colleen over at The Cookie Princess and thought, “PERFECT! Every princess needs a Godmother.” It was only a natural pairing, right? I also loved that we are both bakers, and her collection of cookie recipes is really impressive. Actually, she has quite the impressive list of baked goods, the focus of her blog, but I chose to make cookies because, well, Cookie Princess. It’s rather self explanatory.

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

I decided to make the Cookie Butter Snaps because I don’t typically make crispy cookies, so this is something newer for me, and I just so happened to have some cookie butter on hand from my Valentine’s mervielleux dessert adventure.

The cookies were good, but I had an issue with spreading on one of my cookie sheets. The other one was fine, so I’m not sure if maybe the cookies were placed too close together? I would likely chill the dough for a few minutes first before baking next time as I feel that would fix the problem. To make up for the odd shapes in the cookies, I drizzled them with some melted white chocolate because nobody pays attention to less-than-perfect cookies when there’s chocolate involved.

Crispy cookies made with just 5 ingredients, including totally addicting Speculoos cookie butter!

I hope you enjoy the pictures and feel inspired to give this recipe a try, or visit Colleen’s blog to check out her work!

Secret Recipe Club: Cookie Butter Snaps
 
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Author:
Recipe type: Cookie
Serves: approx 3 dozen
Ingredients
  • 1 cup Speculoos Cookie Butter or Biscoff Spread
  • 1 egg
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 2-3 Tablespoons cinnamon sugar, for rolling*
Instructions
  1. Preheat your oven to 350 F. Line two baking sheets with parchment paper or baking mats.
  2. Combine the first four ingredients together in a bowl until it makes a homogeneous dough.
  3. Scoop out dough in tablespoon increments and roll into approximately 1 inch balls.
  4. Roll each ball in the cinnamon sugar mixture and place about 2" apart on the baking sheet.
  5. Bake 10-12 minutes, rotating the pans once halfway through.
  6. Allow to set on the baking sheet 2-3 minutes before transferring to wire racks to cool completely.
Notes
*I didn't have cinnamon sugar so I mixed together 2 tbsp sugar and 2 tsp cinnamon. It worked beautifully. 😉

Easy Cookies and Cream Fudge

Easy Cookies and Cream Fudge recipe by Goodie Godmother

Four ingredients, five minutes, several agonizing hours of waiting for this to set, and you have fudge. Delicious, creamy, loaded with cookies, fudge. Fudgey fudge fudge fudge fudge.

Fudge Cookies and Cream

Chopped cookies for fudge

You’ll even have extra sandwich cookies for eating, and forgetting to include in your photo shoot. You’ll replace them instead with a glittery purple takeout box and all will be right with the world. And you’ll still have fudge, which is really the most important thing anyway.

Easy Fudge Recipe

 

Mixing Cookies and Cream Fudge

 

I couldn’t believe how easy this was to make! I did complicate things slightly by using a double boiler so I could take pretty pictures for you, but you can totally use the microwave and save a few minutes. And you don’t have to cut the final product into cutesy little hearts to top adorable pink-striped paper straws, squares are just fine, but fudge pops are pretty and if they make you smile, go for it. They made me happy and left me with little scraps to eat, which made me happier.

Waiting for fudge to set

This fudge is incredible! So so good and not too sweet thanks to a secret ingredient you may not believe… cream cheese! The tartness in the cream cheese helps temper some of the sweetness in the condensed milk and white chocolate. Both are super sweet on their own, and together it can be overwhelming without something to add a little balance. The cream cheese isn’t noticeable at all in the final product, and I think it actually helps keep the fudge really nice and creamy.

Cookies and Cream Fudge with condensed milk

When I made the recipe, I used just a pound of chocolate, and the fudge set enough that I was able to cut it as you can see in the photos, but since I personally prefer something a bit more sturdy, I would add a little additional more chocolate next time to the recipe and so the instructions below are adjusted accordingly.

Microwave Cookies and Cream Fudge

As for what kind of chocolate to use… I recommend a couverture chocolate. Couverture chocolate is baking and melting chocolate that doesn’t have a coating like chocolate chips and isn’t a candy coating compound like candy melts. It is designed for making ganache and other chocolate confections. You can typically find it in the baking section of your grocery store in either chunks you’ll have to chop, or convenient discs or pellets that you don’t. Can you guess which one I look for? 😉 In a pinch, chips or even white chocolate candy bars could work, but since the chocolate is the star in fudge, the better quality chocolate you use, the better the final product. For this fudge, I used Guittard chocolate.*

Easy Cookies and Cream Fudge Recipe on Goodie Godmother

Store your fudge in the refrigerator up to one week, if it lasts that long!

*This is not sponsored, Guittard is just one of my preferred brands as someone who is selective about my chocolate.

Easy Cookies and Cream Fudge
 
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Easy, microwaveable, fudge recipe.
Author:
Serves: about 18 1.5" squares
Ingredients
  • 1 lb 2 ounces white chocolate (18 ounces)
  • 14 ounces sweetened condensed milk
  • 2 ounces cream cheese
  • 3 cups chopped chocolate sandwich cookies
Instructions
  1. Line a 9x11" pan with aluminum foil and set aside.
Double Boiler Method:
  1. Pour all ingredients except the chopped cookies in a double boiler and melt over medium heat 5-10 minutes, stirring frequently, until smooth.
Microwave Method:
  1. Place all ingredients except chopped cookies in a large microwave safe bowl and microwave at 50% power for 1 minute. Stir. Continue microwaving at 30 second intervals (50% power), until fully melted and smooth.
  2. After the first three ingredients have been melted together using your preferred method, add the chopped cookies to the mixture and stir until distributed evenly.
  3. Pour the warm fudge into your prepared pan and smooth, pressing into the corners to create an even sheet.
  4. Allow to set 4-6 hours in the refrigerator before removing from the pan and cutting with cutters or a knife. To remove from the pan, simply lift the aluminum foil, place on a cutting board, and peel the foil away from the fudge

 

Shortbread Turtle Thumbprint Cookies

This year I participated in a really fun holiday event that put me immediately into the Christmas spirit – the Great Food Blogger Cookie Exchange!

The Great Food Blogger Cookie Swap 2014

Hundreds of bloggers from around the world participate. Each blogger is assigned 3 other bloggers to send a dozen cookies and in turn, you receive a dozen cookies from three different bloggers in return. It’s so exciting and has all food blogger participants running to the mailbox checking for treats during shipping week. I’m pretty sure we all had cookies for dinner, and just cookies, at some point.

Turtle Thumbprint Cookies Ready for Baking

I wanted to make something extra special as my “calling card” to meet my new friends. I asked the Godfather what I should make and we came up with a list, but the turtle cookie won before we even hit the testing phase. The moment it was suggested I envisioned darling little thumbprints piled on a platter based on the classic turtle and it just had to be.

Turtle Thumbprint Cookies with homemade caramel

To make sure the cookies had the very best flavors and that the caramel sat perfectly in each one, I chose to make my caramel candy instead of using store bought. It’s a very straightforward process, and you’ll end up with more caramel than cookies, so if you don’t want to make extra dough, you can just pour the excess caramel into candy molds or a small pan, allow it to set, cut, and you have a second delicious treat to eat before anyone else notices share! This my dears, is what we call a win-win. 😉

Shortbread Turtle Cookie Recipe

I had so much fun making the cookies, and they were a hit with the Godfather, his office, the bloggers who received them, and a few friends lucky enough to try a few extra. They’ve definitely earned a spot on my “classics” list, and I hope you enjoy them just as much!

Turtle Thumbprint Cookie Recipe by Goodie Godmother

Shortbread Turtle Thumbprint Cookies
 
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The popular turtle candy recreated as a delicious thumbprint cookie with homemade caramel!
Author:
Recipe type: Cookie
Serves: 5½ dozen cookies
Ingredients
Shortbread
  • ¾ lb unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1.5 tsp vanilla extract
  • 3¼ cups all purpose flour
  • ¼ cup chopped pecans
  • ¼ tsp kosher salt
Caramel:
  • ½ cup granulated sugar
  • 1 cup light brown sugar
  • 1 stick unsalted butter
  • ½ cup light corn syrup
  • ¾ cup heavy cream
  • ¼ cup milk
  • 1 tsp vanilla extract
Finishing Touches
  • ¾ cup dark or semi sweet candy melt wafers
  • 66 pecan halves (one for each cookie - recipe makes 5½ dozen)
Instructions
  1. Preheat the oven to 350 F
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugars until just combined.
  3. Add the vanilla extract and salt. Mix to combine.
  4. Add the flour, one cup at a time, mixing until just incorporated.
  5. Stir in the chopped pecans
  6. Drop the cookies in 1 tbsp-sized balls onto ungreased cookie sheets lined with parchment paper and create an indent in the center of each using either your thumb or the back of a ½ tsp measuring spoon.
  7. Bake the cookies for 10-12 minutes until the edges just start to turn golden.
  8. Remove from the oven, use your measuring spoon to define any caramel wells that may have lost their shape and allow the cookies to set on the pan 5 minutes before transferring to a wire rack to cool completely.
  9. While the cookies are cooling make the caramel...
  10. Combine all ingredients except the vanilla in a heavy-bottomed sauce pan and cook over medium heat, stirring occasionally until the mixture reaches 242 F on a candy thermometer.
  11. Remove from the heat immediately and stir in the vanilla extract (be careful, it bubbles!).
  12. Using a spoon (the mixture is too hot for a piping bag), spoon the caramel into the cookie wells and allow to set.
  13. You will have extra caramel, so pour it into a 6" square container lined with buttered parchment paper. Once that sets you have "bonus" caramel candies!
  14. Once the caramel in the cookies has set, add the finishing touches... Melt the chocolate according the package instructions in a microwave or double boiler. Spoon into a piping bag or freezer-weight plastic bag and snip the corner.
  15. Drizzle the chocolate over the cookies and top with a pecan half before the chocolate has set. If the chocolate sets, pipe a dot of chocolate in the center of each cookie to act as "glue"
  16. The cookies will keep in an airtight container up to two weeks.

 

 

 

 

 

{Video} Christmas Leg Lamp Cookie Decorating Tutorial and Eggnog Sugar Cookie Recipe

As I was looking through my cutter collection a month or so ago, which grows rather frequently, I realized my Christmas assortment was rather small. In my defense, my cutters are used for fondant too, so they serve dual purpose, and I haven’t made any Christmas-themed cakes in which I needed anything other than what I had. So, with the Godfather’s blessing I started hunting around for some new toys to add and I found… The Leg Lamp.

Eggnog Sugar Cookie Recipe

To be honest, I haven’t seen the movie in its entirety, although my Dad and the Godfather both like it. I’m scared of possible violence from the BB gun? There is a BB gun right? Anyway, I’m going to try and watch it this year, promise. I may even get motivated to make another batch of these cookies just for the movie viewing… probably not. Sugar cookies are far from my favorite dessert. I enjoy making them because they help me practice my fine piping techniques for cake decorating, they ship well, and look cute, and my recipe is fan-tastic, but most others taste like sweet play-dough. When I chose to offer them at the bakery, I spent a long time perfecting my recipe so the dough actually tastes good and has a crumb I like. And no, I’m not ready to share it, so this is still not it. :-p

Leg lamp sugar cookie cutouts

But it is a fantastic eggnog-inspired recipe you should totally make this year! It tastes great on its own, but it also holds its shape perfectly to make a good base for your preferred decorating frosting.

Leg Lamp Cookie Decorating Tutorial by Goodie Godmother

I had a question about the frosting recipe I use for making my decorated cookies. I really like, and have always used, the Sweetopia recipe for royal icing. Want to know why? I liked the illustrations. And it makes the perfect amount for a few dozen cookies, just right when I’m making a few batches. So I’m going to send you over there to see the pretty illustrations too. She’s a phenomenal cookie decorator and her website has loads of inspiration and tutorials, so it’s definitely worth bookmarking, I always learn something new.  I do make one bitsy modification though and I add a little more flavoring. Meringue powder is blegh, so you need to flavor it with something. A clear flavoring is great – I’ve used lemon, almond, and coffee to add a light compliment to the cookie depending on dough flavor. Real vanilla extract only comes in color though, and that is my default, so when I use that, I add white gel coloring to bring me back to a nice white base.

If you don’t plan to make several dozen cookies and want a frosting recipe for a smaller quantity, I have one in my Halloween cookie tutorial. 😉 With either recipe you will get a nice hard frosting that will be completely dry in 6-8 hours so you can stack, ship, and share. Meringue powder can be found at craft stores and some grocery stores. I haven’t found a significant difference in flavor or function between brands, so whatever you find is good.

Eggnog Cookie Recipe and Tutorial

I do hope you’ll enjoy the tutorial! You’ll see in the video that I am using two different types of containers for my icing. I have two colors in my usual piping bags, and one color in a bottle. As part of The Great Food Blogger Cookie Swap, I received a promotional gift from OXO, a set of two decorating bottles. I had tried bottles for decorating once before and I wasn’t happy with them, so I was hesitant when I saw these, but having several OXO brand items in my kitchen (including my new ridiculously efficient grater that I purchased), I decided to give them a try. I’m impressed. I didn’t really like the small decorating tip they had, so I used one of my own and it worked nicely with the bottle. My frosting didn’t dry out and I had no issues with flow, and the bottle is small enough that I can control it easily with my small hands. So I like them, and may pick up a few more since they’re reusable and flip inside out for really easy and thorough cleaning – which was one of my BIG issues with bottles before.

Here’s a link to the video, with the recipe for the eggnog sugar cookie dough below. If you have any questions, comment below, find me on Facebook, or send me an e-mail! I hope you enjoy the tutorial and recipe. Happy holiday baking! 🙂


Eggnog Sugar Cookies
 
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Combining two traditional holiday treats into one sweet eat! 😉
Author:
Recipe type: Cookie
Serves: about 18 cookies
Ingredients
  • 2 sticks unsalted butter, softened
  • 2 egg yolks
  • ½ cup granulated sugar
  • ¼ cup brown sugar, unpacked
  • ¼ cup powdered sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp nutmeg
  • 2¼ c all-purpose flour
  • 1 tsp vanilla extract
Instructions
  1. Cream together the butter and sugars in the bowl of a stand mixer until just combined.
  2. Add the egg yolks and vanilla extract and mix. Scrape the sides of the bowl.
  3. In another bowl, mix together the salt, baking powder, nutmeg, and flour.
  4. Add the flour mixture in 3 batches to the butter and mix just until all the flour has been incorporated.
  5. Split the dough in two and roll each section to ¼" thick between two sheets of plastic wrap. Refrigerate 30 minutes.
  6. Preheat your oven to 400F. Remove the cookie dough sheets one at a time from the refrigerator. Cut out your shapes and lay them on ungreased parchment paper lined baking sheets. Re-roll and refrigerate any remaining cookie dough.
  7. Bake for 8-10 minutes until the edges are a very light golden brown. Remove from the oven and allow to set on the sheet for 5-10 minutes before transferring to a wire rack to cool completely. Cookies must be completely cool before decorating.

 

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