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11/27/2006 11:22:00 PM
heres my list:
Chocolate dipped shortbread
Peanut Butter and Toffee Blondies
Peppermint Twists
Pumpkin Spice cookies
Gingerbread (obviously)
German Christmas cookies (vanilla fingers)
Cranberry Date bars
*cries out in pain as his arteries seize up*
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11/28/2006 12:43:00 AM
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11/28/2006 3:24:00 AM
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11/28/2006 12:52:00 PM
You can't go wrong with a Chocolate chip cookie. The 1,000,000 dollar recipe one or whatever it's called was really good.
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11/29/2006 1:19:00 AM
My boyfriend has taken samples of everything I've baked this year, to work for his coworkers to try. I like knowing there's a company out there whose manpower is running on a constant sugar-kick. Muahaha. I took the last of the oatmeal ginger apple cookies to school for my students today. From all the gathered reports, the oatmeal cookies seem to be the most highly rated so far!!
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11/29/2006 1:21:00 AM
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12/2/2006 11:39:00 PM
Last year I got rediculous, Jam and Chocolate chip stuffed stocking cookies, Turtle Shortbread cookies, and pretty much anything you can think of that is overly complicated (and delicious)
Today I started baking chocolate chip cookies, muffins, bread (first timer, wish me luck), banana bread and brownies, yumm.
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12/3/2006 1:40:00 AM
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12/3/2006 9:21:00 AM
Peanut Butter and Toffee Blondies
1 cup butter softened
1 cup creamy peanut butter
1 2/3 cups sugar
2 eggs
1 tablespoon vanilla
2 cups self rising flour
1 cup of peanut butter chips
1/4 cup whipping cream
2 bars of chocolate covered english toffee, chopped (1.4 oz each)
1/3 cup unsalted peanuts chopped
1. pre-heat over to 350F grease a 13x9x2 inch pan and set aside.
2.In a large bowl combine butter and peanut butter; beat until smooth. Beat in sugar.Beat in eggs and vanilla. Beat in as much of the flour as u can with the mixer. Stir in any remaining flour. Spread in prepared pan. Bake in preheated oven 30-35 mins or until top is lightly browned and edges are set. Cool in pan or on wire rack. (Brownies fall when cooling).
3.In a small saucepan combine peanut butter pieces and the whipping cream. Heat and stir over low heat and melt until smooth. If necissary stir in additional whip cream 1 tbps. at a time until mixture reaches drizzling consistency. Spread mixture atop cooled bars; immediately sprinkle with chopped toffee and peanuts. let stand 15 minutes and cut into bars.(makes 24 bars)
TIP: if u dont have self rising flour combine 2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon of salt and 1/2 teaspoon of baking soda. Use in place of self rising flour.
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12/3/2006 9:33:00 AM
Peppermint Twists:
2/3 cup butter, softened
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon of salt
1 egg
1 teaspoon peppermint extract
2 1/4 cups all purpose flour
red paste food colouring
Sugar
1. In a large bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add 1 cup of sugar, baking powder and salt. Beat until combines scraping side of bowl occasionally. Beat in egg and peppermint extract. Beat in as much of the flour as u can with the mixer, stir in any remaining flour. Divide dough in half. Knead enough red paste into half of the dough until u reach desired colour. wrap each dough portion in plastic and refridgerate 1 hour.
2. Line cookie sheets with parchment paper and set aside.
3.shape plain cookie dough and red cookie dough into 1 inch balls. Roll each ball into a rope about 6 inches long. place one plain and one red rope side by side, twist together. Roll slightly to press the 2 doughs together, roll the twist in additional sugar. place 2 inches apart on prepared cookie sheets. If desired bend one end of twist to resemble candy cane.Repeat with remainign dough. cover and chill 30 mins.
4.Preheat oven to 375F bake in preheated oven about 8 minutes or until surfaces are set. cool completely on cookie sheets and carefully remove from cookie sheets. Makes about 30.
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12/3/2006 9:43:00 AM
Pumpkin-Spiced Star Cookies:
1 17.5 oz package of sugar cookie mix
1/3 cup butter, melted
1 egg
2 teaspoons of pumpkin pie spice
1/2 teaspoon of ground nutmeg
Browned butter icing
1. preaheat oven to 375F. In a large bowl combine dry cookie mix, butter, egg, pumpkin pie spice and nutmeg. Stir with a wooden spoon until dough is stiff; if necissary knead to combine.
2. On a lightly floured surface, roll dough to 1/4 inch thickness, using a 1 1/2-2 1/2 inch star cookie cutter cut out dough. arange cutouts 1 inch apart on an ungreased cookie sheet.
3. Bake in preheated oven about 8 minutes or until bottoms are lightly browned. Cool on cookie sheet 1 minute. Transfer to a wire rack;cool. Drizzle with browned butter icing.
Makes 36 large stars or 72 small stars.
Browned butter icing:
In a small saucepan heat 2 tbps of butter over low heat about 15 minutes or until browned, be careful not to burn. remove from heat. stir in 2 cups powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla. Immediately drizzle over cooled cookies (icing will harden quickly)
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12/3/2006 9:44:00 AM
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12/3/2006 9:48:00 AM
lovely girl change your name to muffin girl
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12/3/2006 12:46:00 PM
^actually, I think her name suits her well. My co-worker described her as "so lovely" without knowing anything about her presence on CV. Lovely_girl and I had a chuckle over that one.
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12/5/2006 2:58:00 PM
my toblerone short bread is the same as the second one sapphire posted, except i used corn starch instead of rice flour... makes em silkier! yum yum.
(i'd totally forgotten about this thread til i baked some today!)
my mom and i are also making:
peanut butter munchies
lemon bars
three kinds of biscotti
pecan twists
almond chocolate bars
there were 14 cookies on our list, which i don't have. i'm totally going to get fat over christmas.
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12/5/2006 10:57:00 PM
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12/7/2006 9:36:00 AM
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12/7/2006 4:20:00 PM
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12/7/2006 4:32:00 PM
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12/7/2006 4:42:00 PM
Mmmm almond roca.. can you post your recipe? How much in advance can you bake all this stuff and still have it taste good for the Holidays?
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12/7/2006 7:08:00 PM
I'm impressed.
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