Entries Tagged as 'kristin'

Feliz Cumpleaños, Kristin!

February 21st, 2015 · 1 Comment

Over Valentines/President’s Day weekend I went to the BlueBay Grand Esmeralda in Mexico with Kristin, Jen, and Allison to celebrate Kristin’s birthday. It was a big one! 21 is big, right? I can’t tell you we did much, as far as activities go, but I had a great time relaxing and soaking in the tropical sun rays. I experienced Montezuma’s Revenge for much of the trip, but still had a good time. I don’t think I’ve gone on a girls trip….. ever? And it was so good to see Allison, who we miss so much and haven’t seen for a couple years!

My first drink in Mexico: Margarita. And much deserved after a looooong travel day! My cab had arrived in the morning at 3 a.m.! Also, we get really spoiled in Chicago with direct flights everywhere. I had to stop over in Miami, which had no complications, but did add several hours on to my travel time. When I arrived in Cancun, I waited for Jen and Kristin to arrive and then we had to find our driver and then we had to go 45 minutes south, and then we had to check in and then go the kilometer from our lobby to our room (literally a kilometer away!) and then …… yeh…. finally…. a drink and a rest.

Next up? A rest by the pool. The main pool area was a very short walk from our rooms and was actually two pools. There was one other pool up by the lobby. .. but it was literally a kilometer away. Speaking of which… this was the biggest resort as far as real estate that I’ve ever stayed on. Very big and spread out. To get over it they had a bunch of golf carts that did circuits around the property. You could jump on any cart and it would take you wherever you needed to go. There were designated spots to wait, like bus stops, and you just catch the next one that comes by. Very efficient. Or .. you could walk. If you’re into that. We were trying to minimize any form of exercise!

As far as food goes, everything as included. And all the drinks too. Anything you wanted! For breakfast and lunch, there were certain restaurants on the property that had buffets set up. For dinner there was an “International Buffet” that did not require a reservation, but all of the other restaurants did. You reserved a day in advance and could pick from many options – Seafood, Steak, “Oriental,” French, Mexican (of course), etc. On the first day, we arrived in the afternoon and there weren’t many dinner options left so they talked us into this dinner show. The food was actually really good, as it was every night of our stay, and though we thought we were not going to be interested in the show at all, when it came on we could not look away. So much energetic and non-stop traditional Mexican music and dancing, with crazy costumes to match.

This mysterious creature is a coati. Coatis, plural for more than one. I saw some on the first day of the trip and every day after that. At first I called them “those weird lemur things” but thanks Drunk Girl #1 for looking that shit up on Wikipedia and letting everyone know that they’re called Coatis. Not coitus, but coatis.

On our first full day at the resort we had appointment for morning massages. This was probably the best massage I ever had in my whole life. So nice. And then we got to stay in the spa area with their private pool and hang out all day, which was fantastic because there were not very many people in there and it was very tranquil.

Jen visited an all-inclusive resort last year and so she was the experienced one who turned us on to The Bubba. The drinks at the pool and the beach and really all over the resort were all included. With the exception of dinner, where you’d get a proper wine glass or whatver, the drinks were all served in small plastic glasses. Enter: The Bubba. For one, it’s a larger serving. Everyone on the resort was more than happy to fill that whole dang thing full of pina colada or beer or our new favorite drink: Mango Tango. And by the way, the booze options were endless, but if you wanted beer, there was just one choice: Beer. I have no idea what it was, but it was not good. The only good thing about the beer is that there’s no water or ice in it (and my tummy was not good for some of the time!). Another good thing about The Bubba is that it keeps your drink cold. Whenever I got a drink in the plastic cup it would melt very quickly. Finally, The Bubba keeps the sand out of your drink, which was very important one day when we were on the beach and it was really windy. Regarding the name: The Bubba. That’s what it literally says on the cup. I don’t know where this brand came from or why it’s popular on the Mexican all-inclusive resorts.

Some days we switched it up and laid out on the beach instead of the pool. CRAY-ZAY!!!!

There was a bar near the beach that had swings instead of barstools.

One day it was really windy on the beach so Allison and I ditched it and headed into Playa del Carmen, which was about a 20 minute cab ride away. We walked around Quinta Avineda, a cute street with lots of foot traffic, but no car traffic. There were a ton of shops and bars and restaurants. We stopped in one called Las Delicias to sit for a bit, have a drink and a snack. Cute place. One weird thing was that when we were first seated a guy took a photo of us and then when we were paying the bill he brought out a bottle of tequila with our photo pasted on it and tried to sell it to us as a souvenir. WEIRD! And, yes, I did get Makai a Mexican wrestling mask!

This was the “Oriental Restaurant.” We had to call it that. I don’t think they know what “Asian Restaurant” meant! The restaurant was situated poolside and was all open air. As you can see, it was gorgeous.

We were away for Valentine’s Day. Allison and I were splitting a room and somehow got upgraded to a suite. It was nice and one of us took the bed and one the pullout. They made the bed really romantic on Valentine’s day, complete with fresh rose petals. Maybe they thought we were a couple. I was missing my Valentine, so I sat on this guy’s lap and told him he was my Valentine.

Jen and Kristin taught us how to play this card game called Shithead. We played a lot in the evenings. We played in our suite, on Jen and Kristin’s patio that overlooked the beach, and we played here:

Black and White was the name of the 24-hour sports bar on the resort. It had a huge, creepy black and white cat behind the bar. See you in my nightmares, black and white cat! Also, can you image how sloppy a 24-hour bar at an all-you-can-drink resort gets?

Because all you can eat and drink in the bars and restaurants isn’t enough, each day we had a mini fridge that was filled with soda and a few beers and two very large bottles of water. The beer was called Superior. It was slightly better than the beer served everywhere else on the resort.

Us at the fancy Mexican restaurant.

My new hat!

Mexican Diet Coke = Coca Cola Light

I think these are hurricane evacuation instructions.

Last glimpse of warmth, then off to the airport…..

…. where I had breakfast at the same place where I had breakfast last time I was leaving Cancun.

Back to reality.

[Read more →]

Tags:··························

2014 Cookie Party Recipes

December 14th, 2014 · No Comments

Here are the recipes from the the 2014 Cookie Party. See also, recipes from other years: 2012 recipes, 2011 recipes, 2010 recipes, 2009 recipes, 2008 recipes, 2007 recipes (1, 2, 3, 4, 5)

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

oreo_truffles

1st Place
OREO TRUFFLES
by Katie

1 family size package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package Philadelphia Cream Cheese, softened
2 packages Baker’s Semi-Sweet Baking Chocolate, melted
1 package Baker’s White Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in the food processor; reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.

Refrigerate for an hour.

Melt semi-sweet chocolate in small batches in microwave. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs.

Melt white chocolate in microwave, drizzle over truffles. Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

cinnamon_spiced_hot_chocolate_cookies

2nd Place
Cinnamon Spiced Hot Chocolate Cookies
by Amanda

Yield:36 cookies

1 cup all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3 tablespoons sweet butter, at room temperature
3 tablespoons margarine
1/2 teaspoon ground cinnamon
Generous pinch ground black pepper
Generous pinch cayenne pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche, optional
1/4 cup almonds, finely chopped, optional

Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Recipe from: Food Network.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

double_chocolate_cheesecake_cookies

3rd Place
DOUBLE CHOCOLATE CHEESECAKE COOKIES
by Loden

Makes about 20 cookies.

Cookies
1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup loosely packed brown sugar
1/4 cup granulated sugar
8 ounces cream cheese, cold and cut into cubes
1 large egg yolk
2 teaspoons vanilla extract
1 cup milk chocolate chips

Mascarpone Glaze
4 ounces mascarpone cheese, softened
1/3 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Cookies
Preheat oven to 350 degrees F. In a small bowl, whisk together flour, cocoa, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes. Add in the cream cheese and beat until combined (it’s okay if small clumps form), then beat in the egg yolk and vanilla extract. With the mixer on low speed, beat in the dry ingredients until combined. Use a spatula to stir in the chocolate chips.

Refrigerate the dough for 10 to 15 minutes, just until it’s slightly less sticky and easier to roll into balls. Roll into golf-ball sized balls and place about 2 inches apart on a nonstick baking sheet. Bake for 12 to 15 minutes, or until the cookies are set. Let cool completely before covering in the glaze.

Mascarpone Glaze
Whisk together all the ingredients until smooth and creamy. Use a spoon or spatula to spread the glaze on the cookies or use a pastry bag (I did!) to pipe it across.

Recipe from: How Sweet Eats.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

carrot_cake_sandwich_cookies

CARROT CAKE SANDWICH COOKIES
by Jess

Makes 16 cookies

For the cookies:
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
2 large eggs
1 1/2 cups coarsely grated carrots (2 medium)
1 cup chopped pecans
3/4 cup raisins

For the filling:
8 ounces cream cheese, at room temperature
2 tablespoons honey
2 tablespoons confectioners’ sugar
pinch fine salt

Make the cookies: Whisk together the flour, cinnamon, baking soda, salt, and nutmeg in a bowl.

Beat the butter and brown sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Fold in the carrots, pecans, and raisins. Chill for 1 hour and up to 2 days.

Heat oven to 350° F. Line 2 baking sheets with parchment.

Shape the dough into balls (about 11/2 tablespoons each) and place 2 inches apart on the baking sheets. Bake, rotating the sheets halfway through, until golden brown around the edges, 8 to 10 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Make the filling and assemble the sandwiches: Beat the cream cheese, honey, confectioners’ sugar, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 1 to 2 minutes. Form sandwiches with the cookies and about 1 tablespoon of filling each.

Recipe from: Real Simple.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

homemade_oreos_with_nutella

HOMEMADE OREOS WITH NUTELLA FILLING
by Caroline

Recipe not available.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

cookies_and_cream_fudge

COOKIES AND CREME FUDGE
by Stephanie

39 oreos, crushed into smaller pieces
2 cups white chocolate, chopped (or white chocolate chips)
1 tsp vanilla
2 tbs butter
1 tbs milk
1/2 cup powdered sugar
1 can (14 oz) condensed milk

In microwave safe bowl, combine chocolate, butter, milk, and condensed milk. Microwave for about 30 seconds and remove and stir until chocolate is mostly melted. Microwave again for another 30 seconds and stir again. Chocolate should be completely melted and smooth. If not, microwave slightly longer. Careful not to overheat in microwave.

Stir in powdered sugar and vanilla, and beat at medium speed until smooth. Do not over mix.

Spread 1/2 of the crushed oreos across bottom of a 9×11 aluminum disposable pan. Pour chocolate mixture on top. Sprinkle remaining Oreos across surface, spreading evenly. Press down on Oreo pieces on top so that they go into the fudge and attempt to smoothe out top. Place in fridge several hours to set, then cut with sharp knife into bite-sized squares.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

saltine_bark

SALTINE BARK
by Kristin

1-2 sleeves of saltine crackers
1 stick of butter
1 cup of brown sugar
chocolate chips (I never really measure this – it’s probably a half bag or so)
nuts (optional)

Cover a jellyroll pan with parchment paper. Then layer with a layer of saltine crackers.

Melt 1 stick of butter with 1 cup of brown sugar. Boil gently for 3 minutes or so. Stir it constantly and don’t let it boil too fast or it will begin to caramelize so much you won’t be able to pour/spread it.

Pour melted butter/sugar mixture over saltine crackers. Spread it around to cover the crackers. It may make the crackers swim a bit and shift around.

Bake in the oven (350 degrees) for 3-5 minutes.

Take out of the oven, gently sprinkle chocolate chips on the “bars”. Put back in the oven for a few minutes to melt the chips.

Take out of the oven and spread the chocolate chips so they cover the saltines/toffee evenly. Add nuts if desired.

Bake for another minute or two (optional). I just sort of wing it based on how melted the chocolate is and if I’ve added nuts that I want to adhere to the chocolate.

Let set for an hour and then break apart or cut it  into small bars (it’ll be messy as bark usually is). And, the parchment paper is key or the bark will stick to your pan.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

cran-pistachio_cookies

CRANBERRY PISTACHIO
by Mary

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped

Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.

Using small cookie scoop or teaspoon, drop dough 2 inches apart on lined cookie sheet. Press with fingers to slightly flatten.

Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

mocha_toffee_truffle_bars

MOCHA-TOFFEE TRUFFLE BARS
by Rachelle

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, melted
1 egg, slightly beaten
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon instant coffee granules
1 package (11.5 oz) milk chocolate chips (2 cups)
1 package (8 oz) toffee bits (1 1/2 cups)
1 cup chopped pecans

Heat oven to 350°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Spread dough in bottom of a 9×13-inch ungreased pan. Bake 12 to 15 minutes or until light golden brown.

Meanwhile, in small microwavable bowl, microwave sweetened condensed milk uncovered on High for 1 minute. Stir in instant coffee until coffee is mostly dissolved; set aside.

Sprinkle warm crust with chocolate chips, toffee bits and pecans. Drizzle sweetened condensed milk mixture evenly over pecans.

Bake 23 to 27 minutes or until top is golden brown and bubbly in center. Cool completely, about 2 hours. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Expert Tips
You can use semisweet or bittersweet chocolate chips for the milk chocolate chips.
Cut bars into bite-sized squares and serve in mini paper or metallic liners.

Recipe from: Betty Crocker.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

gingerbread_men

GINGERBREAD MEN
by Liz

2 c. sugar
½ c. crisco
1 stick butter
2 eggs
½ c. molasses
4 c. flour
2 tsp cinnamon
1 tsp ginger
1 tsp cloves
1 tsp nutmeg
1 tsp baking soda
¼ tsp salt

Roll, cut, bake @ 325, 10-12 min.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

peppermint_brownies

CHOCOLATE PEPPERMINT BROWNIES
by Jill + Halle

1 3.5oz of instant chocolate pudding
1 box (18oz) brownie mix
2 eggs
1/4 c vegetable oil
1/4 c water
1 c white chocolate chips (melted)
1 c of canned cream cheese frosting
1/2 c confectioners sugar
1/2 – 3/4 t peppermint extract
1/4 c crushed candy canes (3-4 candy canes)

Preheat oven to 350 (325 for glass pan). Grease 9×13 pan.

In a large bowl, whisk together pudding mix and brownie mix. Add eggs, vegetable oil and water. Stir until well blended. Pour into pan and bake 20-23 minutes. Cool completely.

In a medium bowl, whisk together melted white chocolate chips and cream cheese frosting. Add confectioners sugar and peppermint extract. Mix until smooth.

Frost cooled brownies and sprinkle with crushed pieces of candy cane (or sprinkles). Cut and serve.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

hello_dolly_7_layer_bars

HELLO DOLLY (7-LAYER) BARS
by Kristin

1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
1 tablespoon water
1/3 cup semisweet chocolate chips $
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted $
1 (15-ounce) can fat-free sweetened condensed milk

Preheat oven to 350°.
Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.
Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist (sometimes I put a bit more butter). Gently pat mixture into an even layer in pan (do not press firmly – the milk needs to seep into the crumbs so it’s ok for it to be a little bit loose). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.

Note: These bars can create a sticky mess in the pan so it’s important to line the pan with parchment paper. The milk needs to seep into the graham cracker crumbs so don’t pack the crumbs too tightly in the bottom of the pan.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

chocolate_orange_pecan_shortbread

CHOCOLATE AND ORANGE PECAN SHORTBREAD
by Rachelle

1 1/2 cups unsalted butter, softened
1 cup sugar
2 tablespoons grated orange peel
1 teaspoon vanilla
1 teaspoon orange extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups finely chopped pecans
1 cup miniature semisweet chocolate chips

Heat oven to 350°F. In large bowl, beat butter and sugar with electric mixer on medium speed until combined. Beat in orange peel, vanilla and orange extract. On low speed, beat in flour and salt. Stir in pecans and chocolate chips.

Divide dough in half; shape into 2 flat disks. Wrap 1 disk in plastic wrap.

On floured surface, roll unwrapped dough about 1/2 inch thick. Cut into 2 1/2-inch circles with plain or fluted cookie cutter (or cut into desired shapes). On ungreased cookie sheet, place cookies about 1 inch apart. Repeat with second disk.

Bake 15 to 19 minutes or until edges begin to brown. Remove from cookie sheet to cooling rack.

:: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: :: ::

peanut_butter_cookies

PEANUT BUTTER COOKIES
by Stephanie

Recipe not available.

[Read more →]

Tags:··············

7th Annual Cookie Party

December 14th, 2014 · 1 Comment

cookie_party

Last weekend, I hosted my annual cookie party. I was so excited and happy to have the party because last year Makai was just a little baby and I was not doing well and I could not even think about getting a Christmas decoration out, let alone hosting a party!

mc_hr

So excited to have friends and family over and continue the tradition, that I took the day before off to clean and prep and cook! To counterbalance all of the sweets, I made some dill dip with vegetables, beer dip with pretzels, olives, cheese, meats and nuts. As always, we also had hot apple cider (spiked or not). Stephanie usually makes this, but this year she passed the torch to Jessica, who did a great job keeping up the tradition. Steph made her own cookies, two kinds, which I was surprised by, since she’s off at college now. One other big change, of course, was Makai. He was the “Official Cookie Tester.” Kidding! He only had one cookie! He had a lot of fun playing with everyone, especially Rory Batman and Halle.

These were all the tasty treats we sampled:

Oreo Truffles (Katie)
Cinnamon Spiced Hot Chocolate Cookies (Amanda)
Double Chocolate Cheesecake Cookies (Loden)
Carrot Cake Sandwich Cookies (Jess G)
Homemade Oreos with Nutella Filling (Caroline)
Cookies and Creme Fudge (Stephanie)
Saltine Bark (Kristin)
Cranberry Pistachio Cookies (Mary/Mom)
Mocha-Toffee Truffle Bars (Rachelle)
Gingerbread Men (Liz)
Chocolate Peppermint Brownies (Jill + Halle)
Hello Dolly (7-Layer) Bars (Kristin)
Chocolate and Orange Pecan Shortbread (Rachelle)
Peanut Butter Cookies (Stephanie)

Like previous years, we did a quick vote to see which was the most favorite cookie of the day. It’s funny because every single cookie got at least a vote, which is cool that everyone likes all different things. Maybe everyone just voted for their own! haha. In third place was Loden’s Double Chocolate Cheesecake Cookies. In second was Amanda’s interesting spicy sweet Cinnamon Spiced Hot Chocolate Cookies. These cookies have black pepper AND cayenne! And the winner……… Katie, a newcomer to the party, with her Oreo Truffles. These were similar to Amanda’s Dirty Balls, which won a few years ago. I guess we know what my crowd likes! Take note for next year! Katie won Betty Crocker The Big Book of Cookies and a Mrs. Claus apron. Congrats, Katie!

katie_cookies

I’m declaring the party a success again this year! I’ll post the recipes for the cookies soon!

6th Annual Cookie and Tree Trimming Party
5th Annual Cookie and Tree Trimming Party
4th Annual Cookie and Tree Trimming Party
3rd Annual Cookie and Tree Trimming Party
2nd Annual Cookie and Tree Trimming Party
1st Annual Cookie and Tree Trimming Party

[Read more →]

Tags:···················