Christmas Eve and Christmas Day at Home

On Christmas Eve morning it snowed, so we had a white Christmas! Dallas took Makai outside for a long walk and they picked up lunch from the taqueria.

At night we read Twas the Night Before Christmas. Makai opened his Pikachu Santa pajamas and wore them to bed on Christmas Eve. We also left out cookies for Santa and Makai picked “3 carrots for Rudolph.”

Last year on Christmas morning Makai came into our room and asked to watch a cartoon, forgetting that it was Christmas morning. Not so much this year! He was upstairs checking out the cookies and presents before he eve came into our bedroom!

Makai was excited to get so many presents from Santa. There was not one huge thing, but lots of smaller things. And the themes were definitely Pokemon, Legos and Paw Patrol. And candy.

I guess the one big thing would be the return of the fish. In Santa’s letter he told Makai that Mr. Fish was up in the workshop at the north pole this whole time! And that he was ready to go home, so we should go to Petsmart and pick him up. But when we went to the store, Makai decided to get Mrs. Fish instead of Mr. Fish. So here she is, Mrs. Fish. As you can see, we also got a heater for the tank. Hopefully this helps.

 Santa got me a lot of socks. And a shower cap. For Dallas, he got a new pair of slippers so we can get rid of the ones with tape on them!

 Dallas and I got each other 23andMe kits so we can find out our ancestry.

We Facetimed with Grandma C and Gracie and opened presents. Grandma and Grandpa got Makai an awesome beanbag chair. He’s spent so much time running and jumping on it and jumping off the couch yelling “Cannonball” and all kinds of craziness. He’s obsessed with it. He also got that Bumblebee tshirt from Grace along with a ball and mitt. We missed Facetiming with Mahea, but opened her gift. It was walkie talkies, which Makai LOVED, but he ended up getting THREE sets of them for Christmas! Luckily I was able to sort out an Amazon return so we can get something else.

10th Annual Cookie Party Recipes

Here are the recipes from the the 10th Annual Cookie Party. See also, recipes from other years:

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

1st Place
SNICKERS COOKIES
by Jessica

Jess made this recipe up, using a standard chocolate chip cookie recipe as a base!

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1 cup peanuts
  • Caramel sauce

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned. Drizzle with caramel sauce.

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

2nd Place
ALMOND JOY COOKIES
by Stacy

  • 1 14 oz bag sweetened coconut flakes
  • 2 cups semi-sweet chocolate chips
  • ? cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted – light blue bag)
  • 1 14 oz can sweetened condensed milk (regular or fat-free works)

Preheat the oven to 325F. Line a large baking sheet with parchment paper and set aside.

In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk. Stir until combined.

Scoop out dough with a cookie scoop onto prepared baking sheet.
Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.

Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.

Let cool on baking sheet. Store cookies in an airtight container.

Notes
Parchment paper is critical for these cookies to turn out right. Silicone mats, waxed paper, etc. will yield a slightly different result.

Recipe From: Mom on Timeout

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

3nd Place
SALTED VANILLA TOFFEE COOKIES
by Vanessa

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 2 large eggs, room temperature preferred
  • 2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 of a vanilla bean*
  • 2 and 1/2 cups (312g) all-purpose flour (measured correctly)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups Heath English Toffee Bits ‘O Brickle**
  • sea salt, for sprinkling

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs, vanilla, and vanilla bean seeds on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toffee bits, mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Once chilled, the dough might be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Sprinkle with sea salt.

Bake the cookies for 10 minutes (11 minutes for crispier cookies), until slightly golden brown around the edges. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. Sprinkle with additional sea salt if desired.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:
* For best flavor, don’t leave out the vanilla bean! You can find vanilla beans in the spice aisle and in specialty kitchen stores. They are a little pricey, but a little goes a long way. In a pinch, an extra teaspoon of pure vanilla extract works instead.

** There are actually two kinds of Heath baking bits found in the baking aisle next to the chocolate chips: Heath Milk Chocolate Toffee Bits and Heath Bits ‘O Brickle (without chocolate). For these cookies, I use the kind without chocolate. You can use either, or you can use chopped Heath candy bars or chopped homemade toffee.

Recipe From: Sally’s Baking Addiction

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

TWIX COOKIES
by Liz

Shortbread Layer:

  • ? cup Unsalted Butter, softened
  • ½ cup sugar
  • 2 Eggs (yolks only)
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour

Caramel Filling:

  • 14 soft caramel candies (like Kraft Caramels)
  • 3 T. heavy cream

Chocolate Drizzle:

  • 6 ounce milk chocolate chips

To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ? cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.

To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.

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

BUTTERSCOTCH, CHOCOLATE CHIP + SEA SALT COOKIES
by Rita

  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks butter
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup butterscotch chips
  • 1 cup semi sweet choc chips

Combine all ingredients. Bake at 375 for 10 minutes.

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

CRANBERRY BLISS BARS
by Kim

BLONDIE LAYER:

  • 3/4 cup (1 1/2 sticks) salted butter, cubed
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried cranberries
  • 6 ounces white baking chocolate, coarsely chopped

FROSTING:

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 ounces white baking chocolate, melted
  • 1/2 cup dried cranberries, chopped

Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.

Prepare the blondie layer: In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.

Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.

TIPS:
If you’d like to add an orange flavor to these bars, add 1 tablespoon grated orange zest to the frosting.

Recipe From: Recipe Girl

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

PRETZEL BARK
by Mary

Line a cookie sheet with tinfoil. Spread one layer of pretzels

Heat 1C butter and 1C brown sugar in a medium pan. When it reaches a roiling boil, time it for 3 minutes.

Pour over pretzels and slide into a 375 degree oven for 5 minutes.

Sprinkle semisweet choc chips over toffee bark and spread once soft and melted. Leave at room temp or refrigerate til choc sets.

Break into your favorite sized pieces.

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

THRE  INGREDIENT GLUTEN-FREE PEANUT BUTTER COOKIES
by Emily

  • 1egg
  • 1cup peanut butter
  • 1cup sugar

Stir together, roll into Tablespoon size balls, press crosshatch pattern into each ball with fork to slightly flatten, bake at 350 about 15minutes!

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

MINI VANILLA DONUTS
by Kelly

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

GHIRARDELLI PEPPERMINT BARK COOKIES
by Rachelle

I edited this recipe I’ve made many times by adding the Ghirardelli Peppermint Bark.

  • 8 ounces semisweet chocolate, roughly chopped
  • 4 tablespoons unsalted butter
  • 2/3 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon vanilla extract
  • 1 package (12 ounces) semisweet chocolate chunks
  • 1 bag Ghirardelli Peppermint Bark, unwrapped and roughly chopped

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks and 3/4 of the peppermint bark. Refrigerate dough for about 15 minutes.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, Bake 10 minutes, press some peppermint bark onto the tops of the cookies and bake 2 more minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

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

SALTED CHOCOLATE CHIP COOKIES
by Stephanie

•    8 ounces unsalted butter (2 sticks; 225g)
•    1 standard ice cube (about 2 tablespoons; 30mL frozen water)
•    10 ounces all-purpose flour (about 2 cups; 280g)
•    3/4 teaspoon (3g) baking soda
•    1 teaspoon table salt (4g)
•    5 ounces granulated sugar (about 3/4 cup; 140g)
•    2 large eggs (100g)
•    2 teaspoons (10mL) vanilla extract
•    5 ounces dark brown sugar (about 1/2 tightly packed cup plus 2 tablespoons; 140g)
•    8 ounces (225g) semisweet chocolate chips
•    Coarse salt, for garnish

Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.)

Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in a bowl and mix with hand mixer on medium-high speed until mixture pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.

When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), add brown sugar and cooled brown butter to egg mixture. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed or by hand until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days.

When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking.

Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.

Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.

Recipe From: Serious Eats

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

FIREBALL FUDGE
by Rachelle

  • 2 – 11 ounce bags Ghirardelli white chocolate baking chips
  • 1 – 14 ounce can sweetened condensed milk
  • 1/4 cup unsalted butter
  • 1/4 cup Fireball Whisky
  • 1/2 teaspoon pure vanilla extract
  • Red food coloring

Grease an 8 x 8-inch baking pan and line with parchment paper or aluminum foil.

Fill a small saucepan 1/4 full with water and bring to a boil. Reduce heat to a simmer.

In a large heat-proof bowl, stir together all ingredients (except the food coloring). Place bowl on top of simmering pan of water. Stir frequently until the chocolate and butter have melted and mixture is smooth.

Place 1/4 cup of melted mixture in a small bowl and color with red food coloring. Pour remaining fudge into prepared pan. Drizzle red fudge on top and use a toothpick to create a swirl affect.

Chill in refrigerator for at least 2 hours.

When ready to serve, remove fudge from pan and peel off parchment paper. Cut fudge into squares or use decorative cookie cutters to create festive shapes. Enjoy!

Recipe From: Country Rebel

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

SHORTBREAD CUTOUTS WITH CREAM CHEESE FROSTING
by Makai

Makai made his cookies the night before the party.

SHORTBREAD CUTOUTS

  • 2 cups Unsalted butter, softened
  • 1 cup Sugar
  • 4 cups Flour
  • 1/4 teaspoon Salt

Cream butter and sugar in large mixer bowl until light and fluffy. Beat in flour and salt. Knead the dough briefly until smooth. If dough is too sticky, add a bit more flour. (Dough can be refrigerated up to several days; soften slightly before shaping cookies.)

Heat oven to 325. Have ungreased baking sheets ready.

Pat half of the dough out on lightly floured surface to ½-inch thickness. Use cookie cutters to cut out desired shapes. Place cookies 2 inches apart on baking sheets. Bake until light brown on edges, 20 to 25 minutes. Cool on wire racks.

From: Holiday Cookies: Prize-Winning Family Recipes from the Chicago Tribune

CREAM CHEESE FROSTING

  • 4 oz cream cheese softened to room temperature
  • 2 cups + 2 tablespoons powdered sugar
    pinch salt
  • 1 1/2 tablespoons milk room temperature
  • 1 teaspoon vanilla extract

In your stand mixer, place cream cheese and beat until fluffy, about 1 minute.

Slowly add in powdered sugar and a pinch of salt. I like using just a pinch of salt to cut the sweetness of the sugar! You may need to stop and scrape down the bottom and sides of the bowl. Now add in the milk and vanilla and mix until combined.

Frost and enjoy! Let the frosting completely harden before storing these at room temperature in an airtight container.

From: Show Me the Yummy

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

RUMCHATA COOKIE BARS
by Sara

  • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 2/3 cup RumChata™ liqueur plus 1/4 cup, divided
  • 1 egg
  • Nonstick baking spray
  • 2 cups powdered sugar
  • 1/3 cup butter
  • 1/4 teaspoon cinnamon

Heat oven to 350°F. Coat inside of a 9×9-inch baking pan with cooking spray. In a large bowl, mix together sugar cookie mix, 2/3 cup RumChata™ and egg.

Spread evenly in bottom of pan. Bake for 25-28 minutes. Allow to cool completely. Cut into 1×3-inch pieces.

In a large bowl or stand mixer, beat together powdered sugar, butter and 1/4 cup RumChata™ until light and fluffy.

Transfer to an icing bag fitted with a large star tip and pipe buttercream on top of cooled bars.

Sprinkle with cinnamon.

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

PEPPERMINT MOCHA COOKIES
by Kristin

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/2 cup + 2 Tablespoons (53g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 2 teaspoons espresso powder or 1 Tablespoon instant coffee granules
  • 1/8 teaspoon salt
  • 1 cup (180g) mini or regular size semi-sweet chocolate chips
  • 8 ounces white chocolate, coarsely chopped
  • 3 large candy canes, crushed

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, vanilla and peppermint extracts on high speed. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Switch to high speed and beat in the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.

Bake the cookies for 8-9 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. They will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.

Melt the chopped white chocolate in a double boiler or (carefully!) use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the white chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle crushed candy canes on top of the chocolate. Repeat with the rest of the cooled cookies. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!

Recipe From: Sally’s Baking Addiction

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

CHRISTMAS WREATHS
by Rory and Johnny

Rory and Johnny making Christmas Wreaths the night before the party!

  • 1/2 cup butter
  • 30 large marshmallows
  • 1 1/2 teaspoons green food coloring
  • 1 teaspoon vanilla extract
  • 4 cups cornflakes cereal
  • 2 tablespoons cinnamon red hot candies

Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.

Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

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

PEANUT BUTTER CHOCOLATE KISS
by Simonie

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

CHOCOLATE PEANUT BUTTER BALLS
by Ashley

Ashley sent me a photo of her family’s recipe card. I love old recipes!

  • 1 stick oleo
  • 3/4 box of conf sugar (1 box = 16 oz)
  • 12 oz crunchie peanut butter
  • 3 cups Rice Krispie (plain)
  • 1 large Hershey bar
  • 6 oz. chocolate chip morsels
  • 1/3 stick parafin wax (don’t add as much)

Mix oleo and sugar. Add peanut butter and mix well. Fold in Rice Krispies. Roll into balls.

Melt large size Hershey bar and 6 oz chocolate chip morsels and 1/3 stick of parafin wax.

Dip ball into chocolate mixture. Put on wax paper and let cool. (Do not refrigerate.)

Recipe Notes

  • Oleo is margarine (Fleischman or Imperial brands work best, LandoLakes is also good)
  • One recipe makes about 90 balls

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

HOMEMADE CARAMELS
by Sara

  • 1/2 cup butter
  • 2 cups sugar
  • 2 cups light corn syrup
  • 14 oz evaporated milk
  • 1 teaspoon vanilla

Line a 9×13” pan or jelly roll pan with parchment paper. (If you don’t have parchment paper you can generously butter the pan.) Either size pan will work–9×13” will yield thicker caramels.
Add butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes. (crack stage, 250 degrees)

Gradually add the evaporated milk, taking about 12-15 minutes while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramels can curdle.
Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 238-240 degrees F on a candy thermometer). Once you reach 238-240 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.

Pour caramels into a buttered pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easy to cut and wrap).

The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

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

FUDGE WITH NUTS
by Caroline

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

JINGLE JUICE
by Rachelle

  • 4 c. Cran-Apple Juice
  • 2 bottles red moscato
  • 1 bottle prosecco
  • 1/2 c. vodka
  • 2 c. frozen cranberries
  • 1/3 c. mint leaves
  • 1/2 c. sugar, for rimming glasses
  • 2 limes, sliced into rounds

Using a wedge of lime, wet the rim of your glasses. Dip in sugar until coated.
Combine all ingredients in a punch bowl, stir together and serve.

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

BACON-WRAPPED DATES
by Jess

  • 35 to 40 pitted dates
  • 70 to 80 salted roasted almonds
  • 2 pounds thin bacon, cut in half

Special equipment: 35 to 40 toothpicks

Preheat the oven to 425 degrees F.

Stuff each date with 1 to 2 almonds. Wrap each date with half a piece of bacon and secure with a toothpick.

Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature.

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

MEXICAN LAYER DIP
by Sara

Layer in baking dish:

  • Refried beans
  • Brick of cream cheese + sour cream (or Greek yogurt) + taco seasoning mixed together
  • Shredded cheddar cheese

Top with:

  • Diced tomatoes
  • Green onions
  • Small can sliced black olives

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

TORTILLA ROLLUPS
by Rachelle

(null)

  • 2 packages (8 Oz. Size) Cream Cheese, Softened
  • 1 package (1 Oz. Size) Dry Ranch Dressing Mix
  • 5 whole Burrito-sized Flour Tortillas
  • 1 jar Roasted Red Peppers, Diced Finely
  • Diced Ham
  • 5 whole Green Onions, Sliced Thin

In a bowl, mix the cream cheese, 1/2 to 3/4 of the packet of ranch dressing mix (add the rest to taste), and black pepper with a wooden spoon until totally combined. Divide equally among the tortillas and spread into a single layer all over the surface of each tortilla.

Sprinkle on the red and green bell pepper, as well as the green onion. Roll them up nice and tight, then wrap them individually in plastic wrap. Store in the fridge for at least 1 hour or up to 8 hours.

Before serving, slice into 1/2 to 3/4 inch slices and serve on a platter.

Options: Add shaved turkey, prosciutto, ham, or any meat.

Add fresh herbs if you have them.

Recipe adapted from: The Pioneer Woman

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

VEGGIES WITH DILL DIP
by Rachelle

1 c mayonnaise
1 c sour cream
1 1/2 tsp dried parsley
1 Tbsp grated onion
1 Tbsp dried dill weed
2 tsp bon appetit seasoning

In a medium bowl mix all together, cover, and refrigerate overnight.

From: Memory (with the aide of recipes from Yummily and All Recipes)

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

HOT APPLE CIDER
by Rachelle

1/2 gallon apple cider
1/2 c. brown sugar
1 tsp. whole cloves
1 tsp. whole allspice
2-3 cinnamon sticks

Combine all ingredients. Simmer 20 minutes. Drink.

Helpful hints: Put spices in a tea ball so that they don’t have to be strained out. Captain Morgan is fabulous to add to the cider. Also can be put into a crockpot and kept on low all day (after simmering). This will fill the house with a great spicy aroma.

Recipe From: Julene / Chicagoist

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

Christine also brought these Korean buns from Joong Boo market, which are always welcome in our house!

QuikOrder Holiday Party at Smith & Wollensky

My filet at Smith & Wollensky

 Rachelle, Wendy, Esther

 Rachelle, Wendy, Vickie, Esther

 Wendy, Mayur, Rachelle

Jim

Evan, x, Mary, x, Ryan, Kelly, Vickie, Kaunish, Gregorie, Liz, Kevin, x

Wendy, Chris, Elric, Vinay, Mara

Brad, Jess, Mara, Mara’s husband, Esther, Chris, Wendy, Mayur

Our Menu

Gorgeous view of Chicago and the Chicago River

After the party we went to Snickers, the most terrible bar I’d been to in a long time. Me and Kishore and Naveen

 Some how I ran into Damian and Leo

 Jeremiah and Kishore were twins.

Weekend With Jessica

erin_snickers.jpg
Erin & Snickers, Roscoe Village, Chicago

french_toast.jpg
Bongo Room, Wicker Park, Chicago

french_toast_side.jpg
Bongo Room, Wicker Park, Chicago

segway_horse.jpg
Old & New, Grant Park, Chicago

rachelle_jess_marina.jpg
Rachelle & Jessica, Monroe Marina, Chicago

world_cup.jpg
Watching World Cup @ Pizza Metro, Wicker Park, Chicago

Jess was in town this weekend for a visit. She’s had bad luck coming out in the past, where she has had to cancel trips. The first time she helped me move here but had to rush back home the next morning for a family emergency and the second time she had her plane tickets all purchased and everything then another emergency came up and she had to cancel. This time, finally, it was all good. Good weather, great times.

Quick rundown of what we did – Thursday night we went out for dinner at El Tapatio. Note: If the waiter asks you if you want a JUMBO sized margarita, say “no” even if he says it’s a great value, which it is. Those things are both big and strong.

On Friday we went to dinner at Kitsch’n then went to a party at Erin’s house. There were more photos, but that snickers one is the only one that can be shared. Sorry. What happens at Erin’s house stays at Erin’s house.

Saturday we went to the Bongo Room for breakfast. Jess had a breakfast burrito, but I’m always tempted by the crazy pancake/french toast creations. Pictured above is the Chocolate Tower French Toast, which is composed of bittersweet chocolate chunk bread, maple marscapone, banana creme brulee sauce, bananas, and shaved chocolate. Afterwards we dragged our bloated stuffed bellies to Akira to try on clothes and shoes, which I wouldn’t recommend after binging like that unless you want to just stand there in an ill-fitting halter top going “oh, im so fat!” like we did. We headed home to rest since we only got a couple hours of sleep, got a pedicure and then went out to dinner with Dallas, my brother, and my sister-in-law.

On Sunday we tried to burn off all those calories by walking through Millennium Park, through Grant Park, down to Buckingham Fountain, then all the way up the lake to Navy Pier. Hopefully it helped a little! It was a nice relaxing last day.

We miss having Jess around already, but hopefully this trip convinced her she’s got to visit more!