Quick Cookies During Crazy Holidays!

Tis the season for baking cookies!  Aaaannnd about a billion other things that you have to get done before the Big Day.  There's shopping, list making, decorating, and last minute hoopla, all on top of your regular daily hustle and bustle.  So who's got time for baking?  Don't worry, this blog post is going to be all about baking creative goodies in a way that you can be efficient, have fun, and have something in time to bring to the Holiday office party.

This is usually my time of all day/night crazy baking.  And even though I greatly enjoy my holiday baking extravaganza, I just didn't have the time and energy I usually do to do it this year.  But I wanted to bring something fresh and new to the office, and most importantly, I needed to take some time out of my busy schedule for something that makes me happy.  So how did I reconcile this conundrum?  I theorized about this for a week or so, and decided to create one simple base batter and make several different types of cookies from it.  I only made 4 types this time, but the combinations are vast for any number of cookie concoctions you want to toy with.

There are 3 types pictured here, but the cookie dough base is just a basic sugar cookie, which you can count as a type all on its own.  From left to right, we have Butter Brickle, Andes Mint, and Candy Cane cookies.  Here's what you'll need to make them:

I have always made my own sugar cookies from scratch, but like I said, sometimes you need a shortcut, and this time I took it.  Betty Crocker makes a pretty good simple sugar cookie bag mix, and it's really quick and easy, but of course any sugar cookie mix will do.  So for the base dough, follow the instructions on the back of the cookie mix.  I just used one bag of "snack size" mix for each cookie type I wanted to make.  The package says it makes 1 dozen cookies, but I got anywhere from 14-16 cookies out of each bag.  All of these cookies bake at 375, so go ahead and preheat the oven.

Butter Brickle Cookies:

Follow the bag instructions for making up the batter then add the following:

1/4 cup of Heath English Toffee Bits

1/4 cup of  Kraft Caramel Bits

Lightly grease the cookie sheet with cooking spray for these.  The package says "ungreased," but you will need it because the toffee and caramel bits will stick if you don't.  Bake at 375 degrees for about 13-14 minutes or until edges are golden.  Let the cookies stand for a couple of minutes then tranfer to a wire rack or large piece of wax paper to let them cool the rest of the way.  Although, you really should shove a couple in your mouth while they are still warm and gooey because, OMG!

I forgot to add these to the "what you'll need" picture

Andes Mint Cookies:

Follow the bag instructions for making up the batter.  Here are the extra ingredients you'll need:

1/4 cup of Andes Mint Baking Chips (melted)
Extra Andes chips for topping (UNmelted)

Microwave the chips in a cup in 20 second intervals, stirring between each one, until completely melted.  Pour onto dough and quickly knead it together with your hands.  The mint chocolate will want to set up pretty fast, so I found that using my hands was fast and efficient, plus left a marbled-like pattern in the dough, which was pretty cool!  Bake for about 10-11minutes, and when they are almost done, pull the tray out and scatter a few bits of Andes on top of each cookie.  Put them back in the oven for one more minute, then remove, let stand for a couple of minutes, and transfer to the rack or wax paper to cool.  

Ok, while those are cooking, let's move on to the last batch!

Candy Cane Cookies:

Follow the bag instructions for making up the batter.  Here are the extra ingredients you'll need:

1/4 cup of Andes Peppermint Crunch Baking Chips 

2 candy canes for topping (crushed)

Add the peppermint chips to the batter and stir until everything is mixed evenly. Bake at 375 for about 10-11 minutes.  Pull the cookies out and top with crushed candy canes and bake for another minute.  Let stand for a couple of minutes and transfer to rack or wax paper to cool.

Whether you divvy them up in decorative bags or festive containers to give to others as gifts, be sure to enjoy a few yourself as a reward for all your hard work this Holiday Season.  Enjoy your cookie break with a cup of hot coffee, or better yet, a cup of warm cocoa.  Sit down, slow down, and enjoy yourself and reflect what the season brings/means to you.  

Peppermint Dip, Pine Cones, and Other Party Favorites

Well, here we are.  The merriment of the holiday season is officially at its peak as of this weekend.  So, for all of you who are hosting or attending get-togethers and parties this weekend, I've decided to post a couple of themed recipes for you to try out.

The first one is something I had been thinking about off and on since last year's holiday season, and this year, with the help of my eldest niece, we gave it a go.  I served it at our annual family Grinch Party, and my sister took some to another gathering - it was a hit at both events!

Peppermint Candy Cane Dip

8 oz. cream cheese (softened)
12 oz. vanilla yogurt
4 candy canes (crushed)
5 oz. Andes Peppermint Crunch Baking Chips
Chocolate graham crackers for dipping

Ok, this one is pretty quick and easy.  Place the cream cheese into a medium bowl.  Whip it a little to get the lumps out.  Once smooth, add in the yogurt and blend well.  

In a small bowl, melt the Andes chips in 20 sec. intervals in the microwave - stirring between each one.  Repeat until chips are melted with a smooth consistency.  Add the melted Andes to the cream cheese mixture and blend well.  Add 3 of the crushed candy canes and stir until evenly distributed. Transfer the dip to a decorative bowl and add the last crushed candy cane bits on top.  Serve with chocolate graham crackers.

This second recipe was sparked by a picture I came across on the internet.  I think it was originally from Pintrest, but I've since seen images on Food Network as well as Southern Living with same idea, but different recipes, so I can't be sure where the original idea came from. 

The image was of a cheese ball that was sculpted to resemble a pine cone, and then covered in whole almonds to accentuate the representation.  I know, genius right?  So, I took a family cheese ball recipe, altered it a bit, and went to sculpting.  This time, not just one, but BOTH of my awesome nieces jumped in to help!

Pine Cone Cheese Spread

8 oz. cream cheese (softened)

14 oz. sharp cheddar cheese spread

2 oz. dried beef (shredded)

1-2 tsp. Worcestershire sauce (to taste)

1/4 cup diced white onion (optional)

6 oz. whole raw almonds

3 tsp. poppy seeds

Rosemary to garnish (fresh sprig or dried)

Mix the cheese together in a medium bowl until thoroughly blended.  Add in the dried beef, Worcestershire, and onions (if using).  You may also substitute onion powder if you like the flavor, but not the texture of onions, or go without entirely - fix what YOU like.  

Sculpt the cheese spread into two large pine cones on a flat tray.  Wipe away any smudges of cheese that may have happened on the tray with a damp paper towel (or several if you are as messy as we were).  Ok, next, sprinkle the poppy seeds over both cheese sculptures.  Start at the tip of one of the pine cone shapes and layer the almonds on to resemble the scales of a pine cone.  Repeat with the other one until evenly covered.  

I meant to pick up a fresh rosemary sprig to lay in between of the pine cones to resemble a fresh pine tree twig, but I forgot.  However, I did have some dried rosemary on hand and decided I could pass it off as dried/fallen pine needles and sprinkled some in the middle of the tray.  It turned out to lend a nice accentuating flavor to the cheese spread that I did not expect, nor do I think I would have gotten the same volume of flavor with the fresh sprig, so I'm glad I tried it.  Feel free to use which ever one you would prefer.  If you are feel bold, you could even crush some up and add it to the cheese ball as you are mixing in the other ingredients?

Serve with a variety of snack crackers.  We used Garden Herb Triscuits, classic Townhouse, some sesame crackers, and another Wheat Thin type snack cracker (I can't remember exactly, I've slept since then).  Bread stick snacks, broken-up flatbreads, pita chips, bagel chips, etc., would all be fantastic with this spread.

If you have not tried this recipe for Creme Brulee Cheesecake Cookie Bars from Bettie Crocker, you are SERIOUSLY missing out!  Seriously, these things are so addictive rich and decadent and delicious!  

So many holiday recipes for sweets have nuts or peanut butter in them.  The only reason I even found this recipe was because I stumbled across it looking for a delicious seasonal treat for my friends with nut allergies, and I am so very thankful.  Please keep them in mind as you make and bake goodies for others this holiday season.  Or just make this, because everyone will love it, without the burden of peanut-induced anaphylactic shock. Everyone wins!  YAY!

I hope you all have a very safe and happy holiday season!