Fancy Hanging Stocking Sugar Cookies

Too late for Christmas this year but such a great idea. They make the sugar cookies as usual. Let them cool, then turn them over and use a line of icing on the back to stick the candycane onto it. Of course, make sure you position the candycane to be hooked onto things. The site says to let it set about 45 minutes.

Source: Hanging Stocking Sugar Cookies

stockingcookieshung

Mexican Dulce de Leche Cheesecake

Source: Dulce de Leche Cheesecake : Pati’s Mexican Table

INGREDIENTS
For the crust:
1 1/2 cups finely ground Maria cookies, vanilla wafers or graham crackers
6 tablespoons unsalted butter, melted, plus more for greasing the pan

For the cream cheese filling:
1 pound cream cheese, at room temperature
1 14-ounce can La Lechera sweetened condensed milk
3 large eggs, at room temperature

For the dulce de leche topping:
1 1/2 cups sour cream
1 14-ounce can La Lechera dulce de leche
1 cup chopped pecans

Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache

Looking at recipes. Had a plan for a chocolate cheesecake in the turtles style (pecans and caramel) but need to change it. My brother is coming and can’t have nuts.
cakeSource: Becky Bakes: Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache

Dulce de Leche Cheesecake with Chili Chocolate Ganache
Adapted from Taste of Home

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted

Cheesecake:
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 can (13.4 ounces) dulce de leche*

Chili Chocolate Ganache:
1 bag (12 ounces) semisweet chocolate chips
1-1/2 teaspoons chili powder
1/4 cup heavy cream
1 tbsp unsalted butter

Kitchen in a Cupboard

This is perfect. You can cook stove top, it has two “induction hobs”, I looked it up, and its a type of stove top, uses less energy, and the heat goes to the pot, not the surface.  To me that sounds great. And you can replace the microwave with a combo microwave/convection oven.  And toaster ovens are the best thing ever invented, honest try one – can bake small batch’s of cookies, bisquits – many things. And as for the fridge being too small, I have one this size, and its enough for me, as I shop daily for most things.

Curated from Curbly

cupboard1 cupboard2

Original source: Culshawbell

Cookies for a Smartie Party

Super Smarties® Cookies

1 1/2 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

1/2 cup each butter and shortening, softened

3/4 cup granulated sugar

1/2 cup packed brown sugar

1 tsp vanilla

2 eggs

2 cups rolled oats (not instant)

1 1/2 cups NESTLÉ® SMARTIES® candies (about six 56 g pkgs)

Preheat oven to 350ºF (180ºC). Stir together flour, salt and baking soda in small bowl. Beat together butter, shortening, sugars and vanilla in large bowl until fluffy. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in rolled oats and 1 cup (250 ml) SMARTIES® until well combined.

Drop dough by tablespoonfuls (15 ml) about 2-inches (5 cm) apart onto ungreased baking sheets. Flatten cookies slightly; press 2 or 3 remaining SMARTIES® into each. Bake 10 to 12 minutes or until golden brown. Let cool on baking sheet 5 minutes; transfer to baking rack to cool completely.

Makes about 48 cookies.

The above recipe was one I cut and pasted several years ago. I think it was from the Nestle site at the time. Anyway, the recipe on their site now is a little different.

1 cup butter
1 1/2 cup brown sugar
2 tsp vanilla extract
2 eggs
2 1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 cups SMARTIES candies (about six 50g pkgs)

Tools required:
Electric mixer, baking sheets

Step 1:
Preheat oven to 375?F (190?C). In large bowl, beat softened butter and packed brown sugar with electric mixer until creamy. Beat in vanilla and eggs.

Step 2:
Beat in flour, baking powder, and salt.

Step 3:
Drop slightly rounded tablespoons about 2-inches (5 cm) apart onto greased baking sheets. Flatten cookies slightly and press 5 SMARTIES into top of each. Bake for 8 to 9 minutes.

Makes about 50 cookies

Smartie Cookies from Chatelaine Magazine
Preparation time 20 minutes
Baking Time 8 minutes
Makes 18 large cookies

Ingredients
2-1/4 cups ( 550 mL) all-purpose flour
3 tsp ( 15 mL) baking powder
1 tsp ( 5 mL) salt
1 cup ( 250 mL) butter, at room temperature
1 cup ( 250 mL) brown sugar
1 cup ( 250 mL) granulated sugar
2 eggs
1 tsp ( 5 mL) vanilla
12 oz ( 360 g) Smarties or other coated chocolate candies, about 1-1/2 cups

  1. Arrange oven racks in centre of oven and preheat to 375 F (190 C). Grease 2 cookie sheets or coat with cooking spray. Measure flour, baking powder and salt into a bowl. Stir with a fork until well blended.

  2. Using a wooden spoon, stir butter in a large mixing bowl until creamy. Gradually stir in sugars until well mixed. Then, add eggs, 1 at a time, stirring after each addition. Stir in vanilla. Gradually stir in flour mixture until combined. Do not use an electric mixer and don’t over-mix. Stir in Smarties.

  3. Measure 1/4 cup (50 mL) batter onto a greased cookie sheet. Repeat, leaving about 4 inches (10 cm) between each cookie. Do not pat cookies down. Bake in centre of preheated oven until edges are light golden but centre is still soft, about 8 to 10 minutes. Remove sheet from oven but leave cookies on baking sheet for 5 minutes. Then, using a wide spatula, carefully slide cookies onto a rack to finish cooling. Store in an airtight container or sealed plastic bag in a cool place for up to 1 week. We do not recommend freezing.

Old Fashioned Soft Sugar Cookies

Old Fashion Soft Sugar Cookies

2 cups granulated sugar

3 egs

1 cup butter (softened)

1 cup buttermilk

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

3 1/2 cups flour

Mix all ingredients together (I use a mixer)…drop by spoonfuls onto a greased (with Pam) cookie sheet.  Sprinkle with granulated sugar (can use colored sugar if desired)…bake at 350 degrees until bottoms start turning brown.

You can add a little more buttermilk if you want them more of a flat cookie.

They are very easy to make!

via Never Growing Old.

Cinnamon Bun Cookies

I want to try these. I need to get stocked up on butter and I’m nearly out of milk too. But, don’t these make you crave cinnamon buns? Take a look at the photos on Claudia’s blog.

Would it really be too much to dip these in chocolate? Maybe it the chocolate isn’t overly sweet. It would look pretty good.

Cinnabon Cookie Recipe
From Claudia’s kitchen @What’s Cookin Italian Cuisine
2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, room temperature
1/2 cup confectionery sugar
1 teaspoon pure vanilla extract

Cinnamon Mixture 🙁 2 cups sugar
mixed with 5 3/4 teaspoons cinnamon)

Mix all ingredients in a heavy duty mixing bowl, until a soft ball forms.
On a floured board, roll into short 3 inch ropes, roll the ropes into a mixture of cinnamon and sugar. Roll the rope into rounded circles, bake at 350 degree oven, till brown. Frost them by making a thin frosting.
Frosting
2 cups confectionery sugar
milk to make a thin consistency
1 tablespoon of softened butter
In a bowl mix sugar butter and a little milk beat till smooth, continue adding milk for spreading consistency to be thin. Place cookies on wax paper, spoon a teaspoon of frosting on each cookie. Dry.

Chili Chocolate Cookies

I added pepper to my recipe for icebox cookies one year. It was surprisingly good. Not a lot of extra taste but they did have an extra something.

Makes About 20 Chili Chocolate Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Ingredients:
1/3 cup dried currants
2 tablespoons Kahlua
2 ounces bittersweet chocolate
4 ounces unsweetened chocolate
3 tablespoons unsalted butter
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/8 tsp cayenne pepper
2 large eggs, at room temperature
3/4 cup sugar
2 tsp vanilla
1 cup dark chocolate chips
Preparation:
Preheat oven to 350 degrees F.

Combine the currants and Kahlua in small saucepan and place over low heat. When the Kahlua begins to bubble, turn off the heat, stir and set aside.

Combine the chocolates and butter in a metal bowl. Place over a saucepan containing an inch of water. Place over low heat, stirring occasionally, until melted. Remove and set aside.

Combine the flour, baking powder, salt, cinnamon, black pepper and cayenne in a medium mixing bowl. Stir and set aside.

Using a whisk or electric mixer, beat the eggs and sugar until thick and pale yellow in color, about 5 minutes. Add, vanilla and melted chocolate mixture, and stir until combined. Fold in the flour, and then fold in the currants/Kahlua and chocolate chips to form a very loose cookie dough.

Drop by rounded tablespoons onto silicone-lined cookies sheets. Bake 10-12 minutes, until the tops are shiny and the cookies have risen very slightly. Allow to cool on baking sheets for 5 minutes before transferring to racks to cool completely before serving.

Making Gingerbread Men Tonight

Storybook Gingerbread Men

Ingredients

    * 1/2 cup shortening
    * 1/2 cup packed brown sugar
    * 3 1/4 cups sifted all-purpose flour
    * 1 teaspoon salt
    * 1 teaspoon baking soda
    * 1/2 teaspoon ground cinnamon
    * 1/2 teaspoon ground ginger
    * 3/4 cup molasses
    * 1/4 cup water

Directions

   1. Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. Chill at least 1 hour.
   2. Preheat oven to 350 degrees F (180 degrees C).
   3. Roll dough to 1/4 inch thick. Cut with large 6-8 inch gingerbreadmen cookie cutters. Lift onto lightly greased cookie sheet with broad spatula.
   4. Bake above oven center for about 12 minutes or until cookies spring back lightly in center. Do not overcook, they won’t stay soft. Remove from sheets. Cool on wire racks. Makes 10 men 6-8 inches tall.

The batter seemed too dry so I added water. Might be too much now. They are in the fridge, will see how they look in the morning when I get set to roll them out. I have a cookie cutter for gingerbreadmen and a Xmas tree. I plan to use a knife to cut out a pattern for a couple of gingerbread house cookies too.