12 Days of Christmas Cookies - Day #6 - John's Jolly Red Velvet Cookies

John's Jolly Red Velvet Cookies

I have loved red velvet since I was in high school, which was <sadly> a decade ago...long before red velvet became trendy!  When I met John, I passed my love of red velvet onto him!  He now requests my red velvet cupcakes on his birthday (he tries to request them for other people's birthdays as well)!  That is why I knew I had to make red velvet cookies as part of my 12 Days of Christmas Cookies.  

Now these cookies are super simple...they are cake mix cookies!!!  Of course if you don't feel like making drop cookies, you can always whip up a batch of my Red Velvet Fudge Bars.  They are just as good and slightly less work.  Both will look festive and cheery on your Christmas Cookie Tray! 

Here's What You Need to Make John's Jolly Red Velvet Cookies:

• 1 box red velvet cake mix (I used Betty Crocker)
• 2 eggs, lightly beaten
• 1/3 cup oil (veggie or canola work best)
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 1/2 cup semisweet chocolate chips
• extra white chocolate for melting and drizzling 

Now Let's Make John's Jolly Red Velvet Cookies:

1. Preheat your oven to 375 degrees and line 2 cookie sheets with parchment paper
2. In a stand mixer fitted with a paddle attachment combine the cake mix, eggs, oil, and vanilla extract on a low to medium speed (if you do not have a stand mixer, you can use a hand mixer or just mix by hand)
3. On the lowest speed, beat in the white chocolate and semisweet chocolate chips - your batter will be stickier than a traditional dough
   
4. Drop dough onto prepared cookie trays - I used a cookie scoop but you can just use a spoon
5. Bake for approximately 10 minutes
6. Remove from oven and cool on cookie sheets for 1-2 minutes before transferring to wire racks to cool completely 
7. Once cookies are completely cool, drizzle with melted white chocolate (I used a bar of Bakers White Chocolate melted in the microwave on 50% power).  Allow white chocolate to cool and harden before storing cookies.

Cranberry Orange Muffins

On Monday, I was faced with the task of making muffins, something I do at least once if not twice a week!  I make muffins to pack in John's lunch so that he has a nice midmorning snack.  I also make muffins for the girls, who are both proving to really enjoy all things that fall into the category of bread - and who can blame them?!?

In the fall, I made a ton of Easy Pumpkin Muffins.  I also make my Double Chocolate Muffins quite a bit.  So I wanted to change it up!  I had just gone to the food store and happened to pick up several bags of dried cranberries (for a cookie recipe that I will be sharing with you at a later time) and I thought, well cranberry muffins would be good!  And festive!

So I did what I always do, I looked on Pinterest and found a few recipes.  Then, I combined the best parts of those recipes with my knowledge of muffins to create Cranberry Orange Whole Wheat Muffins!  They are delicious!  I made one batch on Monday afternoon (12 muffins) and only two remained today!

Here's What You Need to Make the Cranberry Orange Muffins:

• 2 cups whole wheat flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tbsp orange zest (about 2 medium sized oranges)
• 1/2 cup fresh squeezed orange juice (about 2 medium sized oranges)
• 1/4 cup water
• 1/4 cup milk
• 1/4 cup coconut oil (you could also use veggie oil, canola oil, olive oil, or melted butter)
• 1 egg, lightly beaten
• 1 cup dried cranberries
• course sugar for sprinkling the tops of the muffins

Now Let's Make the Cranberry Orange Muffins:

1. Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper liners (you can use cooking spray if you do not have liners)
2. In a bowl of hot water, soak the cup of dried cranberries to soften and plump them - set aside until needed 
3. In a mixing bowl, whisk together the whole wheat flour, sugar, baking powder, salt, and baking soda
4. Whisk the orange zest into the dry mixture 
   
5. Add the orange juice, water, milk, oil, and egg to your dry ingredients.  Mix with a wooden spoon until just combined
6. Drain your cranberries and fold them into batter
7. Spoon batter evenly into prepared muffin tin
8. Sprinkle course sugar over the top of each muffin
   
9. Bake for 13-15 minutes
10. Cool for about 5 minutes in pan before transferring to wire rack to cool completely

To be honest, I don't usually eat the muffins that I make <other than sharing a bite or two with Blakely> because I like to save them for John and the girls.  However, I have eaten two of these muffins and they are AMAZING!  They are loaded with cranberries, which is a great winter flavor!  I really think the trick of "plumping" the dried cranberries in the hot water is the key to great muffins!  FYI - I use that same trick with raisons if I am making cinnamon raison bread!  It's a great trick to try in your kitchen! 

Happy Muffin Making! 

Snickerdoodle Pancakes

We are having a snow day here in New Jersey!  I don't love the snow, but I am happy to spend the day inside snuggling with my two girls.  I only wish that John did not have to work in the snow!

We spent our morning watching A Muppet Family Christmas - my favorite Christmas movie growing up!  In fact, Lacie was too busy watching to look at the camera.  Sweet B is wearing a bib because she is cutting two more top teeth and is drooling like a waterfall! 

Best Movie Ever!  

Onto the recipe of the day!

Snickerdoodles are a fun cookie that just remind me of Christmas.  Every year, at least one person I know makes a batch of snickerdoodles to put on their Christmas Cookie Trays!  They may not be the fanciest cookie - its really just cinnamon and sugar - but the cookies have a familiar and comforting taste that I think everyone enjoys!

Well last Saturday, I wanted to come up with a new and fun pancake for our traditional Saturday Morning Pancake tradition.  We've already retired the Pumpkin Pancakes as it is no longer fall in my eyes (I know technically it is but still it's really not).  It wasn't anyone's birthday so Funfetti Pancakes were out, and I didn't have the ingredients on hand for Gingerbread Pancakes.

Then, I came up with a great idea - SNICKERDOODLE PANCAKES!!!  And they were so so simple!  I can't believe I have never made these before!

Here's What You Need to Make the Snickerdoodle Pancakes:

• 2 cups all purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup sugar
• 1 1/2 tbsp cinnamon
• 2 eggs, lightly beaten
• 1 3/4 cups of milk
• 1 tsp vanilla extract
• pancake toppings of choice (butter, real maple syrup, fresh fruit, etc)

Now Let's Make the Snickerdoodle Pancakes:

1. Preheat your pancake griddle over medium heat and grease (I use butter)
2. In a mixing bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon
3. Mix in the eggs, milk, and vanilla extract - don't over mix - a few lumps are okay
4. Pour batter in circles on preheated griddle - this recipe will make nice medium to large sized pancakes
   
5. When small bubble begin to appear on the surface of the pancake (about 2-4 minutes) flip pancake
6. Cook on second side an additional 2 minutes, being careful not to burn your pancake - the cinnamon will make them burn faster than regular pancakes
7. Serve with butter, syrup and other pancake toppings of choice.  On this particular day, I made a nice vanilla glaze to go over the top! 

These were amazing!  John stated that they were his favorite after our traditional chocolate chip pancakes!

John ate four pancakes.

I ate three four pancakes.

Lacie ate two four pancakes.

Blakely ate two pancakes.

And everyone asked for more! 

Mommy Mondays - Elf On The Shelf Update

Happy Monday!  I say "happy" because I think Monday's need some extra cheer but not because I am necessarily happy that it is Monday.  Monday is not my favorite day of the week...because John has to go back to work!  I love the family time that we spend together on the weekend!  However, walking into Lacie and Blakely's bedroom this morning put a smile on my face - it always does!  As soon as I walk in the door at exactly 8am, Lacie asks if she can go into Blakely's crib...as if sleeping a few feet away from her has caused them to miss one another so much over the course of the night!

Ignore the messy morning hair and focus on the adorable Christmas pajamas! 

Kisses from Lacie while a cranky teething Blakely chews on the crib rail! 

Elf on the Shelf - Week #3

We are having so much fun with Cocoa, our Elf on the Shelf!  Lacie (and even Blakely) are so excited to look for her every morning.  And it is really keeping those two year old temper tantrums in check!  In fact, my father-in-law remarked that we should probably talk to Santa and see if Cocoa can stay on year-round at our house!  It's not a bad idea.  I am seriously considering it.  But I don't think we have enough places in our house!

We found Cocoa in the kitchen coloring in one of Lacie's coloring books!  

Cocoa decided to make herself a cup of Cocoa in the middle of the night!  She made a mess with the marshmallows too!  Lacie and Blakely were more than happy to clean up the marshmallows by eating them throughout the day! 

Cocoa hung out with Snoopy and Woodstock for the day! 

Watching from the lamp in the living room!  This gave her a great view of that day's activity!

Perched on the gingerbread Advent house! 

Cocoa sliding down the pole of the blinds!  Another great spot! 

I can't wait to see what spots Cocoa will discover this week! 

Read about our first week with Cocoa here.

Read about our second week with Cocoa here.

Read about how we introduced Cocoa our Elf on the Shelf here.

12 Days of Christmas Cookies - Day #5 - Peppermint Mocha Cookie Bars

Peppermint Mocha Bars

In my mind, there is something so satisfying and joyful about drinking a seasonal latte from Starbucks at Christmas time!  The flavor offerings are oh-so-yummy and they come in a festive red cup!  I get super excited when the red cups make their return appearance year after year!  My all-time favorite seasonal drink happens to be a Peppermint Mocha Latte!  I love love love this drink!  And that is why I needed to make a Christmas Cookie inspired by the delightful flavor of peppermint combined with chocolate!  

This recipe is super easy...after all it starts with a cake mix!  For the peppermint part of this recipe, I use Andes Peppermint Crunch Baking Chips.  I find them in the seasonal food aisle at Wegmans with the other Christmas candy.  I have also seen them at Target and other food stores.  If you have never tried them, you must - go and buy some right now!  And stock up because I cannot find them the rest of the year!  This is what you're looking for! 

They also happen to be peanut free!

Here's what you need to make the Peppermint Mocha Bars:

• 1 box chocolate cake mix
• 1 stick butter, melted
• 2 eggs, lightly beaten
• 1 bag Andes Peppermint Crunch Baking Chips
• 1 cup milk chocolate chips

Now Let's make the Peppermint Mocha Bars:

1. Preheat your oven to 350 degrees and grease a 9x13 baking pan
2. In a mixing bowl stir together the cake mix, melted butter, and eggs
3. Fold in the chocolate chips and peppermint crunch baking chips
   
4. Press dough into greased pan
   
5. Bake for 20 minutes
6. Remove from oven and use the back of a spatula to press down the tops of the bars
7. Return to oven for another 5-10 minutes
8. Remove from oven and press down with spatula - making the surface of your cookie bars flat
9. Place pan onto cooling rack and allow bars to cool completely in pan before cutting

A few notes about the Peppermint Mocha Bars:

*This recipe will make 24 generous sized cookie bars or 48 smaller bars

*The method of pressing the surface of the cookie bars down with the back of a spatula is something I do with all cookie bars.  It gives them a great chewy cookie texture inside while being slightly crisp on the outside

*If you are making several batches of Christmas Cookies at once for yourself or to give away, store these cookies separately.  You always want to keep any mint flavored cookies in a tin by themselves because mint is a strong flavor!  If stored with other cookies, it will give off the mint flavor to the other cookies that are mixed in with it - and no one wants a peppermint snickerdoodle! 

 The corner piece - my favorite! 

16 days until Christmas!  Get baking! 

12 Days of Christmas Cookies - Day #4 - Coconut Clouds

Coconut Clouds

On the fourth day of Christmas Cookie Baking, I made my delicious Coconut Clouds!  A recipe that I have been making for at least 10 years, this is one of my favorites because I love coconut (and these are loaded with it)!  It is also so simple!  It is a cake mix recipe people!  In fact, yesterday when I was making them I thought to myself, "Why do I only make these at Christmas?  They are so simple and so good."  

And guess who else now loves these cookies?!?  John!!!  Do you know that this year is the first year that my husband has even tried one of these cookies because he claims to not like coconut!  When he got home from work yesterday I told him he had to try one...he ate 3!  After dinner he ate 5 more - then I had to cut him off.  Today, 3 more cookies are packed in his lunchbox for work, and I bet he will finish the plate tonight!

Guess who else loved these cookies?!?  Lacie and Blakely!  Are we really surprised?

Currently, I am trying to resist eating one for breakfast and it is hard! 

Here's What You Need to Make the Coconut Clouds:

• 1 box yellow cake mix 
• 1/2 cup veggie oil (or canola oil - melted butter would be fine too)
• 1/4 cup water
• 1 egg
• 1 tsp almond extract*
• 1 1/3 cups shredded coconut** 
• about 2 cups extra shredded coconut for rolling cookies 

Now Let's Make the Coconut Clouds:

1. Preheat your oven to 350 degrees and prepare your baking sheets by lining them with parchment paper (you don't have to use parchment but it makes clean up so so so easy)
2. In a stand mixer fitted with the paddle attachment, combine the cake mix, oil, water, egg, and almond extract
3. Beat in 1 1/3 cups coconut on low speed - your dough should be sticky (it will not form into a hard ball like some cookie doughs)
   
4. Form dough into one inch balls (I used a cookie scoop) and then roll the balls in the additional shredded coconut - completely covering in coconut (see below) 
   
5. Place cookies onto prepared baking sheets and bake for about 12 minutes, being careful not to burn - the bottom of your cookie should be a nice golden brown (like in the picture below) and some of the coconut should have a browned toasted look as well
   
6. Cool cookies on cookie sheets for 1-2 minutes and then transfer to cooling racks to cool completely 

Some notes for those of you trying to make allergy friendly cookies this season:

*Lacie has a peanut allergy, but she is not allergic to tree nuts.  At this point in time, we do not feed her tree nuts (for reasons like choking, cross contamination, etc) but I do make things with almond extract.  Almond extract is actually not made from almonds (yup even that pure almond extract that you are spending more money on is not made from almonds like you think).  It is made from the kernel of peach or apricot pits.  Some people with tree nut allergy can also be allergic to these types of fruits, and if you still want to avoid this ingredient you can sub vanilla extract or coconut extract.  But the almond extract does give them this amazing bakery flavor, so if you are able to use it I recommend that you do!   

**Coconut is classified by the FDA as a tree nut (and must be labeled as such for allergy purposes) however it is not actually a nut.  Coconut is a drupe (a classification of fruit) and not a true tree nut.  Lots of people with tree nut allergies can safely eat coconut.  A coconut allergy is a separate diagnosis from tree nuts or peanuts.  No one in our family is coconut allergic, and we use coconut and coconut oil often!  

Holiday Gift Guide: Shop All Gifts for the Baker at SurLaTable.com!

Easy Cheesy Pepperoni Bread

On Saturday I made Pepperoni Bread....

And it was so good!

Have I mentioned this may be the easiest thing I have ever made?

Here's What You Need to Make the Pepperoni Bread:

• 1 Can Pillsbury Thin Pizza Crust
• 1 generous tsp Italian Seasoning Blend (more or less to taste)
• sliced pepperoni - I bought a 6oz package and used about half
• 1 to 2 cups shredded cheese - Italian blend, pizza blend (what I used), or plain mozzarella would be your best bets

Now Let's Make the Pepperoni Bread:

1. Preheat your oven to 375 degrees 
2. Unroll your pizza dough onto a large rimmed baking sheet and use your fingers to shape it into an even rectangle (as long as you are using the thin pizza crust that I specified, you don't need to really stretch or roll it out - however if you are using regular canned pizza crust you will want to stretch it out)
3. Sprinkle the Italian Seasoning over the top of the dough
4. Place pepperoni slices in an even layer on top of dough and seasoning
5. Sprinkle cheese generously on top of the pepperoni (I like a lot of cheese - you should know that by now!)
   
6. Starting at the top (the long edge of the rectangle), carefully roll your dough into a log
7. Cut a few 1-2 inch slits in the top
   
8. Bake for 14 minutes, keeping an eye on it so it becomes pretty and golden but not burnt
   
    
9. Allow to cool for a few minutes before transferring to a cutting board and slicing 

This was so good, and did I mention so easy!  John loved it and proceeded to tell me a few to the point where I lost count how good it was while his mouth was full!  Guess who else loved the pepperoni bread?  Yup, Lacie and Blakely! 

I think that this bread is the perfect (and easy) recipe to add to your holiday cooking repertoire!  It's the perfect appetizer for a holiday party or the perfect snack for a busy day!  It is something that you can throw together at the last minute!  The best thing is, you can buy these ingredients tomorrow and they all have such a nice long shelf life that they won't spoil until well after Christmas!  So buy the stuff now, and then make it when you need this recipe - and trust me you will need this recipe!

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