Entries Tagged as 'cookie party'

3rd Annual Cookie and Tree Trimming Party

December 14th, 2009 · 3 Comments

On Saturday I hosted a cookie and tree trimming party. The day before I’d taken off work to prepare for the party, but that night we went out for Dallas’s birthday. We drank too much at the Whistler and stayed out til midnight. I was feeling it a bit in the morning, but it was not nearly as bad as last year. Still, I’m starting to think I can’t host this party NOT hung over!

Many of my friends and family came over and each brought a few dozen cookies. We laid all of the cookies out and sampled them over the course of a few hours. This year we had a lot of cookie party first timers, which was fun. In general there were more people than usual. In previous years people have been really busy, but this year the stars all lined up and we had a great turn out.

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Cory, Jen, Tommy, Eleanor

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Cory, Mary, Jen, Tommy

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Aunty Laura, Kristin, Amy, Eleanor

To counter-balance all the sweets, I also served a Wisconsin cheese plate, a mix of crackers and breadsticks, chopped veggies for dipping, some Lit’l Smokies, and 3 dips: crack onion dip, olive parsley pesto spread, and roasted red pepper and cannellini bean dip. Naoko also made some queso that was really addictive when paired with potato chips! To drink we had hot apple cider (spiked or not) which I had Steph in charge of, using Julene’s Chicagoist recipe.

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Kate and Natalie (due any day now!)

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Eleanor, Amy

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Mom & Eleanor

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Laura, Amanda, Margo

I do a lot of shopping for the party after Christmas and just store it in a box for the next year. This year when I opened the box I’d purchased two different gifts for some reason… so I was able to give away a door prize as well as a best cookie prize. My mom got everyone to put their names in a bag. Aunty Gail was standing by me as I drew a name. I asked her if she was feeling lucky, then I looked down and I was holding her name in my hand! So weird!! Tommy helped her open her gift.

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Tommy

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Aunty Gail

We passed time talking and eating. This year we had a lot of kids at the party, which was fun. Steph and Jess were there, of course. Kelly brought Tessa again, she and Jess are such great pals. Quinn and Tommy came this year. They’ve met one time before and ran around together and with Jess and Tessa. Kenji didn’t run around too much, since he’s just turned one year old this past weekend. And then there are the little babies! I finally got to meet Margo, and Jill brought Halle as well. They’re only a week apart in age!

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Jessica

margo
Margo

halle
Halle

Since there were so many people and cookies, today has been a bit of an exercise in matching the cookie with the recipe with the person. This may be slightly off, but here’s a pretty complete list of all the treats we sampled:

  • Toffee Chocolate Walnut Bar (Caroline)
  • Swedish Oatmeal Cookie (Kristin)
  • Peanut Butter Truffle (Cory)
  • Mint Chocolate Wafer Cookie (Jen)
  • Walnut Thumbprints with Pumpkin Apricot Marmalade (Joanna)
  • White Chocolate Peanut Butter Crispy Balls (Kate)
  • Deliciously Dandy Ding Dongs (Natalie)
  • Gingerbread Spice Cookies (Cinnamon)
  • Mint Cookie Gems (Mary)
  • Chocolate Crispy Cookies (Gail)
  • Melting Moments (Jill)
  • Oatmeal Chocolate Chip Cookies (Katrina and Narni)
  • Triple Chip Peanut Butter Cookies (Eleanor)
  • Godiva Liqueur Chocolate Chip Cookie and Cream Tart (Amy)
  • Peanut Butter Blossoms (Laura)
  • Chocolate Chip Cookies (Glenna)
  • Outrageous Brownies (Amanda)
  • Snickerdoodles (Amanda)
  • Chocolate Truffles with Hawaiian Sea Salt (Rachelle)
  • Red Velvet Bon Bons (Rachelle)
  • 3 Truffles, Spiked with Baileys, Coffee and Raspberry (Kelly)
  • Pebber Nodder – Danish Christmas Cookie (Molly?)
  • Caramel Pecan Bars (Molly?)
  • Orange Chocolate Cookie (Naoko)
  • Chocolate Almond Cookie (Naoko)
  • Strawberry Cookie (Naoko)

As you can see, everyone stepped their game up this year. Everything was so delicious!! Since no one can ever pick one favorite, I handed out cards to get everyone to say what their top 3 cookies were. Steph and I tallied up the votes by giving a 1st place vote 3 points, a 2nd place vote 2 points and a 3rd place vote 1 point.

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Rachelle, Steph

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Tallying Votes

The results? There was a 3rd place tie between Jen’s Mint Chocolate Wafer Cookie and Cory’s Peanut Butter Truffle. In second place was Kristin’s Swedish Oatmeal Cookies. First place was a surprise to me. I could see what cookie won but I had no idea who made it! Surprise! It was Caroline! She won a Christmas hotpad and oven mitt as well as my all time favorite cookie book, Martha Stewart’s Cookies.

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Caroline is crowned the winner!

I think my cookie party was a success. It seemed like everyone had a great time. I’m already looking forward to next year’s party!

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Chex Mix

January 25th, 2009 · 4 Comments

After the cookie party over the holidays, I exchanged some gifts with Kelly and Tessa. Part of my gift was a tin of homemade Chex Mix. It was a nice gift not only because it was delicious, but also because me and Kelly and Chex Mix go way back. In about 1997 we went on a road trip around the southwestern part of the U.S. and for a week or two just about all we ate was Chex Mix. Plus, we’ve made Chex Mix together many times.

chex_mix

Kelly’s Chex Mix was so good that I had to make some of my own. Plus, it was quickly clear that Dallas was going to finish off the whole tin that Kelly gave me and there’d be none left for me. In addition to the Chex cereals we have always added the Quaker Squares. You can see the box of it in the background of this photograph of me and Chex Mix back in 2003. Kelly also had Golden Grahams in her Chex Mix, which added a hint of sweetness to counterbalance the salty.

chex_mix_cereal_boxes

When my brother’s family and my parents came over for Christmas I had a ton of Chex Mix for everyone to enjoy. Only thing – my brother also brought Chex Mix and so did my mom! They were all different, though. I made the microwave version, my brother made the oven baked version and had a heavier hand with the seasonings, and my mom made a light version. They were all good in their own ways.

dallas_chex_mix

Later on I made another batch or two so that I could use up all of the Chex cereals. Dallas could have eaten the extra Chex Mix all by himself, but I put it in cute holiday bowls and brought it to people’s holiday parties as a nice gift.

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2008 Cookie Party Recipes

December 18th, 2008 · 6 Comments

chewy_chocolate_peppermint_cookies_sm1st Place
CHEWY CHOCOLATE PEPPERMINT COOKIES
by Heather

1 1/4 c butter, softened
2 c sugar
2 eggs
2 tsp vanilla
10 oz bag Andes Peppermint Crunch baking chips, divided
3/4 c Hershey’s Cocoa
1 tsp baking soda
1/2 tsp salt
2 c flour

Cream butter and sugar. Add eggs and vanilla and blend well. Combine cocoa, baking soda, salt and flour; then blend into creamed mixture. Add peppermint baking chips, reserving 1/3 c. Drop by teaspoonfuls onto greased cookie sheet. Top with a few reserved baking chips.

Bake at 350 degrees for 8-9 minutes. Do not overbake. Cookies will soft. They will puff during baking, flatten upon cooling. Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes 4-5 dozen.

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buckeyes_sm2nd Place
BUCKEYES
by Jill

1 1/2 sticks of butter, softened
1 box of powdered sugar
1 tbsp. vanilla
12 oz peanut butter
12 oz chocolate chips

Mix butter, sugar, vanilla, & peanut butter. Roll into small balls. Melt chocolate in a double boiler. Keep chocolate on low heat while dipping balls – use toothpicks for dipping. Leave small space at top to give appearance of buckeye. Put on wax paper to dry.

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emma_bars_sm3rd Place
EMMA COOKIES
by Jen

2 cups graham cracker crumbs
1 10-oz jar maraschino cherries – cut into quarters
1 can sweetened condensed milk
1 6-oz package chocolate chips

granulated sugar

Mix first 4 ingredients well with spoon. Pour into greased & floured 8×9 pan. Back for 30 – 35 minutes at 350 degrees. Cool. Cut into 1 inch pieces & roll each in sugar.

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wreath_cookie_smWREATH COOKIES
by Caroline

½ cup butter
30 marshmallows or ½ bag miniature
½ tsp. vanilla
1 ½ tsp. green food coloring
3 ½ Cups cornflakes
Bottle of red cinnamon candies

In one pot on stove, melt butter. Add and melt marshmallow. Add vanilla and food coloring. Pour in cornflakes. Before completely cooled, shape into wreaths and add red candies to look like holly berries.. Highly recommend putting butter on fingers when shaping into wreaths so doesn’t stick to fingers while being formed. Makes about 2 dozen.

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TOFFEE BARS
by Kate

Cookie base:
2 Cups of finely crushed vanilla wafers (approx. 50 wafers)
*recommended brand: Nilla Wafers
¼ cup firmly packed brown sugar
1/3 cup melted butter (salted)

Toffee Layer:
½ cup butter (salted)
½ cup firmly packed brown sugar
6 oz./1 cup chocolate chips
½ cup chopped walnuts

preheat oven to 350*

Cookie Base: In a bowl, combine wafer crumbs and brown sugar. Stir in
melted butter. Press into 13×9 baking pan. Bake 8 min.

Toffee Layer: While the cookie base is in the oven, combine butter and
brown sugar in a saucepan and cook over low to moderate heat. Stir
constantly until mixture is completely mixed and/or comes to a boil.
Pour immediately over baked cookie base. Bake for another 10 minutes.

Toppings: Remove and let stand for 2 minutes. Sprinkle chocolate on
top. Let stand for an additional 2-3 minutes before spreading
chocolate evenly. Sprinkle with nuts. Chill, then cut into bars or
break into pieces

This recipe is for 1 batch. A double batch fits in a cookie sheet.

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coconut_joys_smCOCONUT JOYS
by Mary

2 1/2 ounce UNsweetened baking chocolate for top
1/2 c butter, soften to near melting
2 c powdered sugar
3 cups coconut

In large mixing bowl add softened butter, powdered sugar and coconut. With wooden spoon, mix well. Using teaspoon amount of dough, roll or press into small balls. Line large cookie sheet with waxed paper. Line these up, can be close.Press an indent in center of each (like a birdsnest) with tip of your finger. In glass measure cup melt chocolate in microwave stirring very often. Spoon a small amount of melted chocolate in each center using all the chocolate. Store these in the fridge.

Makes 5 dozen.

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chocolate_dipped_peanut_butter_cracker_smCHOCOLATE DIPPED PEANUT BUTTER CRACKERS
by Mary

1 box Ritz Bits Peanut Butter sandwich crackers
Dipping chocolate

Melt chocolate in double boiler on low, or in microwave stirring frequently. Using a fork, dip crackers. Place on waxed paper to dry overnight.

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OATMEAL CARMELITAS
by Jess

32 caramels (kraft)
5 Tblsps evaporated milk
1 cup flour
1 cup oatmeal
3/4 c brown sugar packed
1/2 tsp baking soda
1/4 tsp salt
3/4 cup melted butter
1/2 cup pecans
1 cup semi sweet choc chips

Melt caramels and evaporated milk in a double boiler. Combine all other ingredients except chocolate and nuts in a bowl. Press half of crumb mixture in square baking pan to make the crust. Bake at 350 degrees for 10 min. Remove and sprinkle on the chips and pecans. Drizzle the melted caramel on top. Drop on chunks of remaining oatmeal mixture. Bake 15-20 min at 350. Cool completely then cut.

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gingerbread_cookie_tray_smGINGERBREAD MEN
by Rachelle

Original recipe yield: 2 1/2 dozen.

1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.

2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

DECORATOR FROSTING

2/3 cup butter, softened
4 cups confectioners’ sugar
2 tablespoons milk
1 teaspoon vanilla extract (optional)
4 drops red food coloring

In a medium bowl, cream together the butter, confectioners’ sugar, and milk until light and fluffy, about 3 to 4 minutes. Beat in the vanilla and food coloring. Spread on or between cookies.

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cashew_toffee_smCASHEW TOFFEE BARS
by Rachelle

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped cashews

Preheat oven to 400 degrees F (205 degrees C).

Cover cookie sheet with sides (jelly roll) with aluminum foil. Line sheet with saltine crackers in single layer.

In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.

Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes.

Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts.

Cool completely and break into pieces.

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RUM BALLS
by Kelly

2 1/2 c. vanilla wafers, crushed
1 c. chopped nuts, finely
1 c. powdered sugar
1 1/2 tbsp. cocoa
Dash of salt
1/2 c. rum or brandy or orange juice or bourbon
2 1/2 tbsp. light Karo

Mix thoroughly and form into small balls. Roll in powdered sugar and wrap in wax paper.

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pumpkin_chip_cookiePUMPKIN CHIP COOKIES
by Amanda

1 1/2 cups butter (no substitutes), softened
2 cups packed brown sugar
1 cup sugar
1 (15 ounce) can solid pack pumpkin
1 egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 cups semisweet chocolate chips

In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

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cream_cheese_thumbprint_smCREAM CHEESE THUMBPRINTS
by Amanda

1 1/2 cups butter, softened
1 1/2 cups white sugar
1 (8 ounce) package cream cheese, softened
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup raspberry preserves
1/3 cup confectioners’ sugar for decoration

In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.

Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner’s sugar.

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caramel_chocolate_cookieCARAMEL FILLED CHOCOLATE COOKIE
by Amanda

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar

48 chocolate-covered caramel candies (Dove with caramel – you can buy them in a bag that come individually wrapped)

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Combine remaining 1/2 cup nuts with the 1 tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven. Let cool for 3 to 4 minutes on the baking sheets before removing to wire racks to cool completely.

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Jessica & Tessa

December 17th, 2008 · 2 Comments


Jessica


Jessica & Tessa


Jessica & Tessa


Jessica & Rachelle


Tessa


Jessica


Tessa & Jessica


Tessa & Jessica snuggling on the couch watching a cartoon

When my niece Jessica and my cousin’s daughter Tessa get together they are inseparable best friends. And both so cute! These photos were taken of them at the cookie party where the loved sampling all the treats, especially Caroline’s wreath cookies, and decorating the Christmas tree.

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Trimming the Tree

December 16th, 2008 · 3 Comments


Amanda & Jess getting the ornaments out


Jessica and Tessa


Jessica


Mom & Jess trying to reach the top of the tree


Amanda gets a chair


Jill, Tessa, Amanda, Jess, Kelly, Rachelle


Stephanie


O Christmas Treeeeee

Jessica and Tessa did a good job decorating the Christmas tree at the cookie party on Saturday. They only had help with the taller branches. It looks great. I think Jess had fun looking at all of the ornaments. She kept showing them to me to take a photo. They also made sure they put all the Packers ornaments in the front and hid all the Cowboys ornaments in the back.

Jess sure is still shy. It’s only when she is in the other room with playing with Tessa and my mom or Aunt Sue that she actually was talking. I have to keep reminding myself that even though she’s not talking it’s not that she’s not thinking or caring. Her brain is still going a thousand miles an hour, you can tell my her actions, even if she’s not saying anything. Hopefully someday she’ll snap out of it.

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