Merry Christmas & Christmas Eats

Merry Christmas, dear readers.  Thank you for joining me on a journey to cook simple, from-scratch meals for your family.  I appreciate your visits, your comments, and even more, the stories of recipes tried and loved.  I wish you a delightful Christmas with family and friends. 

Merry Christmas from Frog Prince and I!

And, in case you were curious, here are our favorite Christmas eats:

Christmas Eve Eats
Crockpot Chicken Chili along with Homemade French Bread
Christmas Cookies

Christmas Day Eats
Christmas Eggs and Gingerbread Scones

Crockpot Boeuf Bourguignon with Homemade French Bread

Mint Pie

Last Minute Christmas Recipes

Just in case you are still looking for yummy Christmas recipes – here are a few that are sure to please:

Breakfast

Kris Kringle Pancakes
Gingerbread Cranberry Scones

Christmas Eggs
Make Ahead Brunch Bake

Dinner

Crockpot Scalloped Potatoes & Ham
White Chicken Chili

Make Ahead 3-Cheese Ziti
Wild Rice Soup

Dessert

Peppermint Crunch Ice Cream Cake
Pudding Layers
Dark Chocolate Caramelitas

Andes Mint Fudge
Soft Gingerbread Cookies
Mint Pie

Mint Surprise Cookies

These mint surprise cookies are delightful.  Andes mint chips are wrapped inside a chocolate shortbread for a fun Christmas treat. 

Mint Surprise Cookies – Adapted from Hershey’s

Ingredients

• 1 C butter, softened
• 2/3 C sugar
• 1 tsp. vanilla
• 2 C white whole wheat flour
• 1/4 C dark chocolate cocoa powder
• ~1/2 C Andes mint chips*
• Powdered sugar

*Alternatively, you can use (as the original recipe calls for) Hershey’s Mint Kisses. We used the Andes Mint Baking Chips because they are nut-free!

Directions

Cream 1 C butter, 2/3 C sugar and 1 tsp. vanilla together until creamy. 

Mix the 2 C white whole wheat flour and 1/4 C cocoa together.

Mix the flour mixture into the butter until blended.  Note – the dough will be very thick. 

Then, scoop about 1 T dough out and flatten the scoop of dough into a pancake.  Place about 1/2 – 1 tsp. of the Andes Mint Baking Chips in the center of the dough and seal the cookie dough around the mints. 

Roll in powdered sugar, then place each cookie dough ball onto a lightly greased cookie sheet. 

Bake at 350 for 8-10 minutes; cool for 1 minutes and cool completely. 

Enjoy!

Orange Cranberry Crinkle Cookies

A classic Christmas cookie, chocolate crinkles, gets a face lift! 

This recipe uses a sugar cookie base in addition to cranberries and orange zest to make a refreshing cookie that will be a welcomed addition to any Christmas gathering. 

Orange Cranberry Crinkle Cookies – Adapted from Lauren’s Latest

Ingredients

• 1/2 C butter, softened
• 3/4 C sugar
• 1/2 tsp. vanilla extract
• 1 egg
• zest of 1 orange
• 1 T orange juice
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1 1/2 C white whole wheat flour
• 1/2 C chopped fresh cranberries
• Powdered sugar

Directions

Begin by creaming together 1/2 C butter with 3/4 C sugar.  Add in 1/2 tsp. vanilla extract and 1 egg, along with the zest of one orange and 1 T orange juice. 

Mix together 1 1/2 C white whole wheat flour, 1/4 tsp. salt, 1/4 tsp. baking powder and 1/8 tsp. baking soda.

Add the dry ingredients into the creamed butter mixture 1/2 C at a time.  Mix until well incorporated. 

Then, stir in 1/2 C chopped cranberries. 

Fill a small bowl with about 1/4 C powdered sugar. 

Using a cookie scoop, scoop 1 T dough into the powdered sugar and roll until the cookie is covered in powdered sugar.  (Refill the powdered sugar as needed)

Place each dough ball onto a lightly greased cookie sheet. 

Bake each cookie sheet at 350 for 9-11 minutes.  Cookies are done when the edges are set. 

Remove from the oven and allow cookies to continue cooking for 2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. 

Store in an airtight container at room temperature for 1 week; for longer storage, freeze after baking. 

Enjoy! 

Gift Idea: Gingerbread Play Dough

We are at the stage in life where lots of our friends have little kiddos.  While I love giving treats to families, it’s fun to be able to give a little one something special of their own. 

As long as no gluten or cinnamon allergies are a part of the child’s life, this gingerbread play dough is so festive and fun, it makes the perfect little something.

Plus – you have fun even making it!

Gingerbread Play Dough – Adapted from Mommy Savers

Ingredients

• 4 C all purpose flour
• 1 C salt
• 1 T cinnamon
• 2 tsp. ginger
• 3 T oil
• 2 C boiling water

Directions

In a large bowl, mix together the flour, salt, cinnamon and ginger.  Stir well.

Then, add in the oil and boiling water. 

Begin by stirring with a spatula or wooden spoon until the dough cools off a bit from the boiling water. 

Then, knead on a lightly floured surface, adding more oil and/or flour as needed to achieve a non-sticky pliable dough. 

Place in a bowl and cover to prevent drying and let the dough cool completely. 

Divide into fifths by cutting the dough with a knife.  Place each section into an airtight bag or container. 

Enjoy! 

Baking Day 2013

It’s become an annual tradition.  The day following Thanksgiving (otherwise known as Black Friday) is our baking day. 

Although, to be honest, this year, we moved the date to the Saturday after Thanksgiving because of my sister’s work schedule; regardless of when it falls, it’s a day I look forward to all year long. 

My mom, sister and I make a huge mess in the kitchen, preparing goodies for the Christmas season. 

We form an assembly line:

1) One of us (my job this year) is to mix and prep all the dry ingredients.  Each dry ingredient bowl gets a label with the cookie title, the wet ingredients needed and the oven temp + bake time, and a note if the recipe needs chilling or not. 

2) Another person (my sister this year) is in charge of the mixer.  Creaming butter and sugars together according to the recipe, and adding in the dry ingredients already prepared. 

3) Finally, the last person preps any add-in ingredients, and volunteered to do the dishes.  Yes, my mom volunteered to do the dishes.  She also shuttled the cookie dough to the porch or fridge if chilling was needed. 

After the chilling is done, we line up the dough on the kitchen table and all of us scoop cookie dough balls onto wax-paper covered cookie sheets. 

Most of these end up being flash frozen and then packaged into labeled containers or freezer bags for later baking.  All bags get a cookie name, baking temperature and time written on them, as well as the date.   

But, of course, some require immediate baking and consumption. 

In the end, here’s what we made:

• 6 batches of Nut-Free Chex Mix
• 2 batches of Caramel Chex Mix Munch
• 1 batch of Muddy Buddies
• Grandma’s Spritz Cookies
• Lofthouse-Style Thick Sugar Cookies
• Peppermint Crunch Cookies
• Anise Cookies
• Mint-Surprise Cookies {new}
• Lemon Cookies {new}
• White Chocolate Cranberry Cookies {new}
• Orange Cranberry Cookies {new}
• Hot Cocoa on a Stick
• Andes Mint Fudge
• Molasses Crinkles
• And, Gingerbread Play Dough {new}

I’m tired just looking at that list!  But, we had so much fun and my freezer is stocked and ready for the Christmas season. 

Now, whenever we have people over, I can bake up a fresh batch of cookies and serve it with hot cocoa. 

On my baking list are a few more treats before the season is over (and, by over, I mean before February):

• Dark Chocolate Cherry Bark
• Dark Chocolate Cherry Shortbread (we leave these for Santa)
• Dark Chocolate Toffee
• Mint Oreo Cookie Crunch
• Carmelitas
• Soft & Chewy Gingerbread Cookies
• and, my mom’s famous fudge (she already made this one!!)

We finished up the baking day with pizza and a cute Hallmark Christmas Movie featuring Candace Cameron Bure (remember DJ from Full House?!) called Let It Snow.  It was the perfect end to a wonderful day. 

Do you do a Christmas goodie baking day, or do you spread out your baking all Christmas season?  I’d love to hear your baking traditions!

Merry Christmas!

Oh, how joyfully,
Oh, how hopefully,
Waits the world on Christmas Eve!
Love comes healing.
God revealing.
Friends, be joyful and believe. 

Oh, how joyfully,
Oh, how peacefully,
Sleeps the world on Christmas Night!
Sins are covered.
Grace discovered.
In our darkness shines the light!

Oh, how joyfully,
Oh, how thankfully,
Wakes the world on Christmas Morn!
God has spoken,
Death is broken,
Alleluia!  Christ is born!

-Brian Wren

 

Frog Prince and I wish you a very merry Christmas. 

See you back here on the 26th for the Countdown to 2013!

Candy Cane Crunch Ice Cream Cake

One of our new family traditions is making Jesus a birthday cake to celebrate Christmas. 

With all the other sweet treats around at this time of year, an ice cream cake is much more appealing to us than a super sweet frosted cake. 

Best yet, you can make it ahead, and the cake keeps for 1 month in the freezer – so we can make it now, and have it on hand incase unexpected visitors stop by during the holiday season. 

It’s festive and light, creamy and delicious. 

The best kind of birthday cake, for the best birthday celebration. 

Candy Cane Crunch Ice Cream Cake

Ingredients

• 1 C white whole wheat flour
• 1/4 C {heaping} Hershey’s Special Dark Chocolate Cocoa Powder
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 C sugar
• 1 egg
• 1/3 C plain Greek Yogurt
• 3/4 C warm water
• 1 T vanilla
• 1 recipe peppermint candy cane ice cream
• Andes Mints Peppermint Crunch
• Homemade hot fudge {optional}

Directions

In a large bowl, mix together 1 C white whole wheat flour, 1/4 C cocoa powder, 2 tsp. baking powder, 1/4 tsp. salt, and 1/4 C sugar.  Stir well. 

To the dry ingredients, mix in 1 egg, 1/3 C Greek Yogurt and 1 T vanilla. 

Add in 3/4 C warm water.  Stir well. 

Spread into a 9x13 cake pan that has been lightly greased. 

Bake at 325 for 20 minutes, until a toothpick comes out clean from the center of the cake. 

Cool completely.  About 1 hour. 

Meanwhile, prepare the peppermint candy cane ice cream according to directions found here. 

Alternatively, if you don’t want to make your own ice cream, choose your favorite peppermint or candy cane ice cream variety from the store.  Other yummy options include: Mint Chocolate Chip or Mint Cookies & Cream!

When the ice cream is ready, spread the ice cream over the top of the chocolate cake.  Sprinkle the top with the Andes Peppermint Crunch. 

Freeze until set (4-6 hours, or overnight). 

Remove from the freezer 10-15 minutes before slicing and serving. 

If desired, drizzle homemade hot fudge over the top of the cake.  Yum, yum!

Enjoy!

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