Christmas Cookie Gifts,Dipped Ginger Cookies

Christmas Cookie Gifts,Dipped Ginger Cookies

Desember 23, 2018

Christmas Cookie Gifts,Dipped Ginger Cookies

We recently came across this recipe for white chocolate dipped ginger cookies from Cooking Classy, and we immediately fell in love. Not only do the cookies look amazing, but they’re simple enough to recreate at home, and make the perfect holiday gift.

And after making these ourselves, we need to tell you that this recipe is rock solid. We only made a couple slight adjustments to the original recipe, and they came out deliciously chewy, buttery and rich with warm holiday spices. In fact, the added white chocolate dip and sugary holly leaves are just icing on an already incredible cookie base, but the added touches make them extra sweet. This is definitely a recipe you’ll want to turn to every year for the holiday season.

INGREDIENTS

· 2¼ cups all-purpose flour

· 1 tsp baking soda

· ½ tsp salt

· 2 tsp ground ginger

· 1 tsp ground cinnamon

· ¼ tsp ground cloves

· ¼ tsp ground nutmeg

· ¾ cup (1½ sticks) butter, softened

· ½ cup sugar

· ½ cup packed light-brown sugar

· 1 large egg

· ¼ cup molasses

· 2 tsp vanilla extract

· ½ cup sugar in the raw (or regular sugar)

· 3 cups white chocolate chips

· Wax paper or parchment

· Red and green candy melts (or tinted royal icing/frosting)

INSTRUCTIONS

1. Sift the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together in a large bowl, making sure the ingredients are well combined. Set aside. 

2. In the bowl of a stand mixer, beat the butter and sugars together until light and fluffy. Scrape down the sides and add the egg until incorporated. Add the molasses and vanilla extract and beat, scraping down the sides, until everything is mixed together.

3. Slowly add the dry ingredients and beat until just combined. Remove bowl from stand mixer, and scrape the sides down with a spatula. Cover and place in the refrigerator for 30 minutes.

4. Line your cookie sheet with a silpat mat and preheat oven to 375F. Place ½ cup raw sugar (or regular sugar) in a bowl and set aside. Remove dough from refrigerator and, using your hands, roll balls that are 1½ to 2 inches in diameter with the dough. Place dough balls in the bowl with the raw sugar until evenly coated. Place balls on cookie sheet, leaving 2 inches space between each ball. Flatten each ball into discs and place in the preheated oven. Bake for 12-14 minutes, or until the edges are just turning golden brown. Remove from oven and place on a cookie rack to cool.

5. Once cookies have cooled completely, melt the white chocolate chips in a heat-safe bowl in the microwave for 1 minute. Remove and stir. The chips should be completely melted, but if not, place back in the microwave for another 10-15 seconds.

6. Tear off a length of wax paper and place it on your counter. Dip cookies into the melted white chocolate chips, one by one, scraping the excess off the bottom as you remove it from the bowl. Place on wax paper and allow white chocolate to set until completely hardened.

7. To decorate your cookies, start by tracing the outline of your holly leaves with icing. Fill in the leaves with the icing, and using a piping tip, create your berries using red frosting. You may want to experiment with a couple throwaway cookies first to get the hand of it.

8. Allow all the frosting and icing to harden, and then package in medium cellophane bags. Attach a holly hang tag and hand out to all your favorite people for the holidays.

Mixed Berry Trifle

Desember 23, 2018

Mixed Berry Trifle

INGREDIENTS

· 280 g jam sponge roll

· 425 g pitted cherries, drained and juice reserved

· 2 cups mixed berries (eg, raspberries, strawberries and blueberries)

· 500 g carton vanilla custard

· 300 ml thickened cream

· 6 fresh cherries with stems to garnish

· 100 g caster sugar

METHOD

1. Divide the drained cherries between 6 x 1-1 ½ cup capacity serving glasses. Mix in a few of the fresh berries. Pour 3 tablespoons of the reserved cherry juice over the berries in each glass.

2. Slice the sponge roll and decoratively place a layer over the berries. Pour over a layer of custard to cover the sponge.

3. Divide the remaining berries between the glasses, reserving some for decoration. Pour over another layer of custard, smooth the top and spoon over a layer of cream. (The trifles can be covered with plastic wrap and placed in the refrigerator for several hours at this stage.)

4. Before serving, decorate the tops of the trifles with the reserved berries and cherries and, if desired, decorate with toffee.

5. Make the toffee by placing the sugar and 2 Tbsp water into a small saucepan. Place over a medium heat, rocking the pan from side to side occasionally to dissolve the sugar. Do not stir.

6. Once the sugar has dissolved, increase the heat and let the syrup bubble until it is a golden colour. Remove the pan from the heat and allow the bubbles to subside, then carefully place a spoon into the toffee and drizzle it over the top of the berries.

Snowman Cheese Ball

Desember 22, 2018

Snowman Cheese Ball

All holiday appetizers should be this fun! This adorable snowman is made of a delicious spread of seasoned cream and Cheddar cheeses.

By Betty Crocker Kitchens

Ingredients

3 packages (8 ounces each) cream cheese, softened

4 cups shredded Cheddar cheese (16 ounces)

2 tablespoons basil pesto

1 tablespoon grated onion

1/4 teaspoon yellow mustard

2 drops red pepper sauce

1 container (4 ounces) whipped cream cheese, softened

Decorations (see Success Hint), if desired

Assorted crackers, if desired

INSTRUCTIONS

1. Mix 3 packages cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal two-thirds of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third mixture.

2. Cover each cheese mixture and refrigerate about 4 hours or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze.

3. About 12 hours before serving, remove balls from freezer. Thaw in wrappers in refrigerator.

4. Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. Store covered in refrigerator.

Chocolate Chip Cookie Dough Fudge

cookies

Chocolate Chip Cookie Dough Fudge

Desember 22, 2018

Chocolate Chip Cookie Dough Fudge

Chocolate chip cookie dough fudge is a sweet & creamy fudge that tastes exactly like chocolate chip cookie dough! No eggs so it's perfectly safe to eat. If you're looking for an extra sweet treat then you have to try this fudge recipe.

Ingredients 

Chocolate Chip Cookie Dough

o    1/3 cup butter, softened

o    1/4 cup granulated sugar

o    1/4 cup light brown sugar

o    1/2 teaspoon vanilla extract

o    pinch of salt

o    2 tablespoons heavy cream

o    1/2 cup all-purpose flour

o    1/2 cup mini chooclate chips

Fudge

o    1/3 cup butter

o    1/3 cup light brown sugar

o    1/3 cup heavy cream

o    pinch of salt

o    1/2 teaspoon vanilla extract

o    4-5 cups powdered sugar

o    1/4 cup mini chocolate chips

Instructions

l Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.

Make the Cookie Dough

l In a medium bowl (or in the bowl of a stand mixer) combine the butter, granulated sugar, and light brown sugar and beat on medium speed until light and fluffy. Mix in the vanilla, salt, and heavy cream. Add the flour and mix until just combined. Fold in 1/2 cup of the chocolate chips. Set aside.

Make the Fudge

l In a large pot (like a soup pot) combine the brown sugar, butter, salt, and heavy cream. Stir over medium heat until the butter is melted and the brown sugar is dissolved. The mixture should be smooth and combined.

l Remove from the heat and stir in the vanilla. Gradually stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and thick. You will know when you have enough powdered sugar when the fudge forms itself into a ball and pulls away from the sides of the pot. Let this mixture cool completely before proceeding so the chocolate chips do not melt when combined.

l Add the fudge base to the cookie dough bowl and stir to combine. Spread the fudge into the prepared baking pan and press into an even layer. Sprinkle the remaining 1/4 chocolate chips on top of the fudge and lightly press them into the batter.

l Chill until set, about 4 hours, before cutting into pieces. When you're ready to cut just lift out the fudge by the overhang of the tin foil and the cut into squares. This fudge softens as it sits at room temperature. I prefer to keep it in the fridge. 

Recipe Notes

I used 4 1/2 cups of the powdered sugar. You will know when your mixture is thick enough when it basically forms itself into a ball, pulls away from the sides and bottom of the saucepan, and it will look shiny and smooth. I thought that it resembled play-doh. Hopefully that helps you!

To speed up the cooling process of the fudge. Take it out of the hot saucepan and put it on a plate to cool down. 

Chocolate Chip Brownie Swirl Cookies

cookies

Chocolate Chip Brownie Swirl Cookies

Desember 21, 2018

Chocolâte Chip Brownie Swirl Cookies

What happens when a cookie and a brownie meet? Chocolate Chip Brownie Swirl Cookies. also known as Brookies by some! These cookies are the best of both worlds.

Ingredients

·         *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.

·         For the Chocolate Chip Cookie:

·         1 and 1/4 cups all-purpose flour

·         1/2 teaspoon baking soda

·         1/4 teaspoon flaky sea salt (regular salt will work in a pinch)

·         7 tablespoons unsalted butter, at room temperature

·         1/2 cup packed dark brown sugar

·         1/4 cup granulated sugar

·         1 teaspoon vanilla

·         1 large egg

·         3/4 cup semi-sweet chocolate chips

·         For the Brownie Cookie:

·         6 tablespoons unsalted butter, melted

·         1/2 cup semi-sweet chocolate chips, melted

·         1 cup all-purpose flour

·         2 tablespoons unsweetened cocoa powder

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 cup packed dark brown sugar

·         1/4 cup granulated sugar

·         1 teaspoon pure vanilla extract

·         1 large egg + 1 egg yolk, at room temperature

·         3/4 cup milk chocolate chips

Instructions

1.    For the Chocolate Chip Cookie:

2.    In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.

3.    In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.

Greek Yogurt Chocolâte Mousse

dessert

Greek Yogurt Chocolâte Mousse

Desember 21, 2018

Greek Yogurt Chocolâte Mousse

Greek Yogurt Chocolâte Mousse

Ingredients

l Greek Yogurt - 1 3/4 cups

l Milk - 1/2 cup

l Chocolate Chips - 1/2 cup (I used semi-sweet chocolate chips - but you can use dark or sweet chips if you prefer)

l Honey - 1 tbsp

l Vanilla Extract - 1 tsp

Greek Yogurt Chocolâte Mousse1

Instructions

1. Pour milk in a saucepan and put it on low heat. When the milk warms up, add chocolate chips and stir them until they melt. (Don't bring the milk to a boil)

2. Once the chocolate chips are melted, remove the milk from heat and let it rest for 3-5 minutes. Add honey, vanilla extract and greek yogurt and mix it properly. There should be no lumps (you can even use a hand mixer for this)

3. Pour it into ramekins and let it chill for at least 2 hours.

4. Serve chilled. You can add a little whipped cream on top while serving if you desire.

  visit  smilingnotes.com@Greek Yogurt Chocolâte Mousse  for full recipe