last minute neighbor & friend gifts... from your kitchen~

here are some recipes that i got from some of my fellow members of THE HIVE. all of them look delicious, so i though i would feature all of them & there great blogs! in no particular order...

{caramel marshmallow rice crispy treats}

these are a little labor intensive, but just look at them! you can find this recipe here @ City Home/Country Home.

next up...

{reindeer corn cookie bark}

this is so fun & different! it is also a great way to get the kids in to kitchen for some cooking fun. over at the Home Based Mom, you can grab this recipe & lots of other fun holiday bark recipes!

drum roll please...

{mindika's white chocolate & peppermint fudge}

what is Christmas without fudge??? & this is such a great mix of flavors! head on over to Mindika's Moments to find this & lots of other great recipes for the holiday!

just wait...

{confessions of a bake-aholic's chocolate mint cookies}

i love everything over at Confessions of a bake-aholic! she does such a great job!!! & this recipe is no exception. cookies are a must have during the holidays! & this is a great choice.

& last but definitely not least...

{mel's perfect almond roca}

almond roca is one of my favorite candies! & this is a great recipe for a great toffee! she does different nut toppings for different variations. of course my favorite is her almond roca, but i wouldn't turn down any of them:) head over to mel's kitchen cafe to get this and many other great recipes!

hopefully these yummy treats will make it to from your kitchen to your friends & neighbors home! i wish all of you a happy holiday season, covered in sprinkles, glitter & of course- flour:)!

amy's pumpkin cookies with a twist...

i love this recipe! it's easy, delicious & different:) give it a try for an easy after school treat for your kids... you'll look like the best mom ever without too much effort.

{amy's white chip & macadamia pumpkin cookies}

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cup all-purpose flour

2 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 TBSP warm milk

1 tsp baking soda

1 TBSP vanilla

2 cups white chocolate

1/2 cup chopped macadamia nuts

Combine pumpkin, sugar, vegetable oil, egg.

In a separate bowl, combine flour, baking powder, cinnamon, salt, nutmeg.

Dissolve baking soda in milk and stir in.

Add flour mixture to pumpkin and mix well.

Add vanilla, chocolate chips, nuts.

Spoon onto greased cookie sheet and bake at 350 degrees for 10 min or until slightly brown.

dustin's peanut butter chip cookies...

i have been looking for a great peanut butter cookie recipe for a while & i got it from the most unexpected source! one of my brothers bff's, or should i say- my little girls "boyfriend":) dustin has been my brothers friend for as long as i can remember & he has been avi's boyfriend, in her eyes since she has been about 2. everyone loves dustin, & now you will love him too for sharing this recipe.

{dustin's peanut butter chip cookies}

Oven Temperature: 375 degrees

Makes about 50 Cookies

Cooks in 7-10 Minutes

Tips:

The cookies taste the best when they are made all in the same day. The batter is still really good after 24 hours, but it is best if mixed and cooked within the first 24 hours.

If you hate hard/stiff cookies, try placing an additional empty cookie sheet at the bottom of the oven to protect the cookies from direct heat of the elements. Next, place the cookie sheet with cookies, closer to the top of the oven than the bottom.

Take the cookies out just before they appear to be done, as they will continue to cook after they are taken out of the oven. (If the cookies are undercooked, you can place them back in the oven a little bit longer. It's better to undercook the cookies than to overcook them. The reason for this is that you can always cook the cookies longer if needed.)

Try only a few cookies at first to see how they will react to your oven.

Ingredients:

2 Cups Margarine (Must be room Temperature)

2 Cups Peanut Butter

2 Cups Sugar

2 Cups Brown Sugar

4 eggs

5 Cups of Flour

2 teaspoons Baking Powder

1 teaspoon Salt

3 teaspoons Baking Soda

1 teaspoon vanilla

A bag of Reese's Peanut Butter chips.

Directions:

Preheat the oven to 375.

Mix ingredients 1-4 together.

Once the ingredients are mixed together, slowly beat the eggs into the mixture.

After the eggs have been added, slowly add the rest of the ingredients to the mixture.

When the mixture has been mixed, add enough Reese's Peanut Butter chips to the batch so that you have about 3-4 chips in each cookie. (Feel free to add more.)

Please shape the cookies to about the size of a small shaped ice cream scooper. (Depending on the oven, you may need to increase or decrease the size of the cookies.)

Place the cookies on a cookie sheet, and place them in the oven for about 5 minutes. After 5 minutes flatten the cookie with a fork or spoon. Once you have finished flattening the cookies, allow the cookies to cook for another 3-5 minutes until lightly brown around the edges.

When the cookies have finished cooking, take them off of the hot cookie sheet, and allow them to rest for 5-10 minutes (really to your preference).

heather's root beer cookies...

with warming weather teasing us, outdoor cooking is just around the corner! this is such a great dessert for a potluck or any other summer occasion. don't for get end of school parties! these little babies are perfect for kids!!!

{picture courtesy of cafe johnsonia}

{Heather’s Root Beer Cookies}

1 cup brown sugar

1/2 cup margarine

1 egg

1/2 cup water

1 tsp. root beer extract

2 1/2 cup flour

1/2 tsp. baking soda

1/2 tsp. salt

Preheat oven to 400 degrees. Mix first three ingredients. Stir in water & root beer extract. Add the rest of the dry ingredients. Refrigerate 1 hour. If dough is sticky, add a little flour. Roll into small balls & bake for 6-8 minutes. frost after completely cooled.

{root beer frosting}

1 cup butter, softened
3 cups powdered sugar
2 tsp. rootbeer extract
a few tablespoons hot water

in a medium bowl with an electric mixer, beat butter until light & whipped. add powdered sugar & continue to mix until combined. add extract & enough hot water to make spreadable.

valarie's 2 bite chocolate marshmallow cookies...

these are so delectable as well as just plain darling:)  i love how cute & miniature they are.  they are just perfect for kids little hands!  valarie is just about ready to have a baby, maybe that's why she chose the cute little bundles of yumminess!?!  my only problem with them was since they were little i just ate more of them:)  

{valarie's 2 bite chocolate marshmallow cookies}

   1/2 cup butter

  1 cup sugar

  1 egg

  1 teaspoon vanilla

  1/4 cup milk

  1 3/4 cup flour

  1/2 teaspoon salt

  1/2 teaspoon baking soda

  1/2 cup cocoa

  1 package large marshmallows

blend butter and sugar. add egg, vanilla, milk and remaining ingredients. scoop out cookies with mini ice cream scoop. bake at 350 degrees for 5-7 minutes. remove from oven.

cut marshmallows into thirds. push a third of a marshmallow into the center of each cookie. bake for 2 more minutes. remove from oven and pat down the marshmallows. let cool and frost.

*frosting*

2 cups powdered sugar

1/2 teaspoon salt

5 tablespoons milk

3 tablespoons cocoa

3 tablespoons melted butter

whisk all ingredients together until smooth.

my mom's banana spice cookies with lemon butter icing...

my mom has been baking these cookies for as long as i can remember, & boy am i glad that she has!  they are a light, fluffy, cake style cookie with the best contrast of flavors.  i love the holiday kind of spices in the cookie with the tart, creamy lemon frosting.  again... anything with lemon is a friend of mine:)  hopefully you love these cookies as much as my family does.

** if you are making these for non-lemon lovers (which i can't believe even exist!)  you can always use a cream cheese frosting.

{mom's banana spice cookies with lemon butter icing}

1/2 cup shortening

1 cup brown sugar, packed

2 eggs

1 cup mashed bananas, about 2 bananas

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. cloves

1/2 cup chopped walnuts or pecans

In a large bowl cream together shortening, sugar, eggs & banana.  Stir in remaining ingredients.  Cover & chill about 1 hour.  

Pre-heat oven to 375 degrees.  Drop dough by rounded teaspoonfuls, about 2 inches apart, onto lightly greased cookie sheets.  Bake 8-10 minutes.  Cool & frost with Lemon Butter Icing.

Lemon Butter Icing

1/3 cup butter, softened

3 cups powdered sugar

2 TBSP lemon juice

1/2 tsp. grated lemon zest

Blend together butter & sugar.  Stir in lemon juice & zest.  Beat until smooth & of spreading consistency.

Debbie's butter cookies with lemon glaze...

another fave from one of the 'coolest "chicks" i know':)  that is what debbie said when she gave me & my family a little Easter package with these yummy cookies.  she had cut them in the shape of little chicks & it was perfect with the yellow lemon glaze.  the are delicious... sweet, tart, buttery & perfect for spring!  you could obviously use any shape cookie cutter, but flowers would be super darling too!  

{Debbie’s Butter Cookies & Lemon Glaze}

1 cup butter, softened

2/3 cup sugar

1 large egg

2 TBSP grated lemon zest

2 1/2 cup flour

1/2 tsp. salt

In a large bowl, cream together butter & sugar until light & fluffy.  Add egg & grated lemon zest.  Sift together flour & salt.  Add to butter mixture.  Mix just until all combined.  Divide dough in 2 rounds, wrap in plastic wrap & chill for 1-2 hours.  On a floured surface, roll out to 1/4-1/8 inch thick.  Cut with cookie cutters.  Place on an ungreased baking sheet.  Bake 7-9 minutes or until barely golden.  

Lemon Glaze

2 cups confectioners sugar

1/4 cup fresh lemon juice

Stir together until smooth.  Carefully spread over cooled cookies. 

** you could also pipe a thin line of buttercream frosting around the edge & sprinkle with sanding sugar for something a little fancier.

fire & ice biscotti...

~ 1/3 cup butter (softened)
~ 1 cup sugar
~ 1 tsp. baking powder
~ 1 tsp. cinnamon
~ 1/2 tsp. salt
~ 2 eggs
~ 1 tsp. vanilla
~ 2 1/4 cups flour
~ 1 3/4 cups slivered almond(toasted and ground)
~ 6 oz. White chocolate chips
~ 1 Tbs. Shortening
~ 1/3 cup red hots(crushed)
~ 1/3 cup course decorating sugar

1. Preheat oven to 350. Line large baking sheets with parchment paper; set aside.
2. In a mixing bowl beat butter on high for 30 seconds. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In a medium bowl combine flour and almonds. Mix well. Beat (or stir) flour mixture into the butter mixture. Mix well.
4. On a lightly floured surface roll out dough into a rectangle and cut dough into long, thin strips. Transfer to cookie sheets, and bake for 8min, or until lightly brownish.
5. In a sauce pan melt chocolate, and shortening on low heat. In a shallow bowl combine red hots and decorating sugar.
6. Once cookies have cooled, dip cookie into chocolate then in candy mixture. Place on wax paper to set. Then enjoy!!!!!

non-traditional linzer cookies...

this is a recipe from Ina Garten that i love!!!  i have making them for about 8 years or so & they are a total must during the holidays.  they are crisp & buttery as well as tart & berr-i-licious!  the trick is chilling them on the cookie sheet between cutting them out & baking.   i will post my cookie gift box idea for these tomorrow or the next day.  but here is the recipe card. 

{click image to enlarge}

**to save to your computer... right click & "save as"  print from there.

cookie gift boxes part 1...

no secret that i LOVE food.  i think it is great gift especially this time of year!  here is the first of my 3 different cookie gift boxes with recipe cards.  again, get creative- use neat containers that you already have or nice plates that they would love to keep.  baskets work great!  wrapped in cellophane or just open with tissue.  cute family keepsake ornaments are always pretty on the ribbon too.  have fun with it, they don't have to all be the same.  Click HERE for this recipe card.

{peanut butter s'mores gift box}

{peanut butter cookies: 2 per sandwich}

{marshmallows:  make sure you have enough}

{Hershey's chocolate bars:  i say 1/2 a bar per sandwich}

{add the recipe card in the box or whatever container you choose:)}

Merry Gifting!!

a gift that keeps giving...

everyone loves the gifts of food!  i love making treats for all of my neighbors & friends & they usually ask me for the recipes.  that is exactly how i came to this theme for the Christmas season.  each of the treat items that i post until Christmas will have a printable recipe card in a 5 x 7 inch format that you can attach to your treat gifts for you lovies!  i will also be posting packaging ideas & other gift giving ideas throughout the month.  if there are any specific recipes i have already posted that you would like made into cards leave me a comment letting me know.  hope your holidays are happy & delicious!

{click image to enlarge}

**to print this card- right click on the image.  click on "save as..."  save to your files (pay attention to where you are saving it!)  print on your printer, or at any photo lab.  i use costco, but you will have to have it printed at 98% to account for their 2% crop.  let me know if you have any questions.

What?!?... No flour???

Yes, that's right!  These cookies have no flour.  I thought that it was crazy at first too.  But after I made these yesterday I didn't even care... they were so soft & chewy & just plain yummy!!!  Try them SOON, like today!

{peanut butter*oatmeal*chocolate chip*cookies}

3 eggs 
1 1/4 cups packed light brown sugar 
1 cup granulated sugar 
1/2 teaspoon salt 
1/2 teaspoon vanilla extract 
1 (12-ounc) jar creamy peanut butter 
1 stick butter, softened 
1/2 cup milk chocolate chips 
1/2 cup semi-sweet chocolate chips 
2 teaspoons baking soda 
4 1/2 cups quick-cooking oatmeal (not instant)

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpat liner.

In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate chips, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake about 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags. 

Some SwEeTs i LoVe!!!!

{Chocolate dipped Strawberries}

I know you are thinking..."I know, Chocolate & Strawberries. What's so hard about that." But the key is the shortening. It keeps the chocolate from getting completely hard. Making a huge difference!

1- 6 ounce bag semisweet chocolate chips

1 TBSP shortening

Strawberries, washed & dried thoroughly

Line a pan with waxed paper. Heat chocolate & shortening in a heavy pan on low heat stirring constantly until smooth. Remove from heat. Dip strawberries about 3/4 of the way into the chocolate. Place on waxed paper & allow to cool 30 minutes or until firm.

Yields 2-3 dozen strawberries...Also great with raspberry clusters!

{my very favorite sugar cookies

& cream cheese frosting}

My sister-in-law gave me this recipe almost 10 years ago & I my life hasn't been the same since. Okay, maybe not my life...but definately my cookies!

1 1/2 cup sugar

1 cup butter softened

1 cup sour cream

1 egg

2 tsp. vanilla

Cream together in a large bowl or stand mixer a.k.a Kitchen Aid.

Then add...

1 tsp baking soda

1 1/2 tsp. salt

5 cups flour

Mix until combined. DO NOT REFRIDGERATE!!! Roll out in 2 batches. I like mine thick! Cut into disired shapes with cookie cutters, duh. Bake at 425 degrees for 5-7 minutes depending on size. You just want them golden on the edges. Don't over cook!

{Cream Cheese Frosting}

1- 8 ounce package cream cheese, softened

1 stick butter, softened

1 bag powdered sugar

2 tsp. clear vanilla~

available at the craft store in the baking dept...I love this stuff!

Mix together until smooth & fluffy. Dye any color you like & top cookies with sprinkles & doo-dahs.

Try not to eat yourself sick!

{Easy Chocolate Truffles}

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
1 tablespoon prepared coffee(I just grab a cup at Starbucks or the gas station)
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder
Chopped toasted nuts

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or nuts. These will keep refrigerated for weeks, but serve at room temperature.

*You can also sub White chocolate for both semisweet & bittersweet if you like.

Peanut Butter S'mores

To every one that missed out on this months recipe club here was the nights "MVD" most valuable dish!!! Grab a tall glass of milk and enjoy!! (PS if you're pressed for time, snag a tube of pre-made peanut butter cookie dough from the grocery store and save yourself the hassel.)
Heather P