Land of a Million Sprinkles

The icing bags were filled and ready to be squeezed.

While the cookies sat drying
No one was at ease.

The children were bouncing
pony tails flouncing.
Little fingers waiting to start to squeeze.

At last, the time was here!
The waiting had ended.
The sugar high was near.

Squeeze
Squeeze
Squeeze
The frosting was flowing.
Little children's eyes were glowing.

Details were added with tender care.
Some even ended up in little girls hair.

Then, Out came the sprinkles

Adding more joy to the day!

Cookies
Frosting
Sprinkles

Bouncing every which way.

Yes, it was a good day!

Cookie Bakin' Helpers

I love having help in the kitchen. No seriously, I do!! Baking, cooking, chopping, whatever, is always more fun with helpers :)
Tyson helped me measure and mix this batch of cookies. Then he left for a church activity so the girls willingly jumped in to help.

They love having their own pans to work on.

Waiting is the hardest part!

Yummy perfection!

Our favorite Sugar Cookie recipe.

Busy Times

Last week I had the privilege of making goodies for the staff Christmas party at church.
I had a blast baking for them!!

My children helped by:
Sprinkling Sugar

Taste testing

Frying and Sugaring Rosettes

Instructing me how to decorate

Sampling the crumbs

And asking...

How they could become staff :)

Leaf Me Be

I have been quite emotional this past week.
I'd like to blame it all on hormones, but the truth is God has been nudging me to open my heart and embrace what He has for me. It's been tough, I've been struggling with it. Why? Because to me, the road looks long and weary. I know better, but still I 've been wrestling with Him....

So what do I do when I am challenged by God, need time to process information, an a little extra emotional?
Well, bake of course.
This time it was leaves.

I love the way these turn out.

No two are the same.

These cookies add beautiful color to a tray of goodies and taste yummy too!
I've posted the recipe before, but here it is again. Feel free to add details with frosting if you wish. However, I don't think they really need it.

1 cup butter, room temp
1 cup brown sugar
2 eggs
6 T maple syrup
1 tsp vanilla
1-2 tsp maple flavoring
1-2 T real maple syrup
2 tsp aluminum free baking powder
1/2 tsp salt
3 1/2 to 3 3/4 cups flour

*Cream sugar and butter. Add eggs. Mix well. Blend in maple syrup and flavorings. Add dry ingredients. Mix well. Divide dough into 3 parts. Color one red and another one orange, leave the last one plain or color it green. Wrap each section of dough individually in plastic wrap. Chill for 3 - 4 hours or over night.
Gently fold about 1/4 of each color of dough together. Roll out on a floured surface. Dough should look marbled. Cup with leaf cutters. Bake at 350* for 7- 9 minutes. Don't over bake.

Iced Oatmeal Cookies

There is something irresistible about an oatmeal cookie. My taste buds really like the oaty, chewy, brown sugary, goodness that comes with each bite. They are very heartwarming on a cold, dreary, day. ~ None of which today is, but none the less, these are going to get made soon.

No, I didn't bake the cookies pictured above. My good ole' baking buddy Martha did.
Yes, I'll admit it, I subscribe to Martha Stewart's 'Cookie of the Day' recipe email. She's got some great recipes.
So if you're looking for some heartwarming goodness, go here to try these. And if you get a batch whipped up before me, would you mind dropping a few off at my house? Thanks!

Thick and Chewy Triple Chocolate Cookies

I am not a fan of chocolate.
Seriously, these almost make me gag.
BUT, I know many people love chocolate and I was making cookies (34 dozen to be exact) for church. I wanted to make a variety, and I thought the dark color would add dimension to the tray.

Note: Mine are boring, Gabrielle's are colorful.

Thick and Chewy Triple Chocolate Cookies
(I changed a few things, my changes are after the recipe)

2 cups flour
1/2 cup Dutch Processed cocoa powder
2 tsp baking powder
3/4 tsp salt
4 lg eggs
2 tsp vanilla
2 tsp instant coffee
1 1/4 sticks unsalted butter
1 1/2 cup brown sugar
1/2 cup white sugar
16 oz melted semisweet chocolate, cooled
2 cups semisweet chocolate chips

1. Whisk together eggs, vanilla and instant coffee, set aside.
2. Cream butter and sugars until light and fluffy, 4-5 minutes.
3. Add egg mixture to butter mixture. Mix until incorporated.
4. Beat in melted chocolate, scraping down the bowl as needed. Mix well.
5. Add baking powder, salt, and cocoa powder. Mix well.
   
6. Add flour until combined.
7. Stir in chocolate chips.
8. Cover and let sit for 30 minutes at room temperature. The mixture will thicken.
   
9. Drop dough onto parchment lined baking sheet. I used my medium cookie scoop which holds 2 T of dough.
   
   
10. Bake at 350* for 8 - 10 minutes. The cookies are done when the edges are set, and the tops are cracked but centers are still soft and slightly underdone.
    
11. Cool on the baking sheet for 10 minutes. Makes 4-5 dozen medium sized cookies.
    

My Changes:

• used slightly less instant coffee, about 1 1/2 tsp
  
• I didn't have enough brown sugar so I used 1/2 cup brown sugar and 1 1/2 cups white sugar
• I used milk chocolate chips instead of semisweet, but kept the melted chocolate semisweet
  
• I added 1 cup white chocolate chunks and reduced the milk chocolate chips to 1 1/2 cups

Big & Chewy CC Cookies

I LOVE reading recipe books, analyzing the recipes and scoping out new ones to try.
You can only imagine my excitement when my recent Amazon purchase came!
.Three.New.Cookbooks.
It was like Christmas in March!
I'd read rave reviews about the Chocolate Chip Cookie

recipe from 'The American Test Kitchen' cookbook, some said that recipe itself was worth the price of the book. I wanted to try it right away. It looked similar to my recipe with the exception of the melted butter, that intrigued me, and using 2 egg yolks in addition to 2 eggs.
What would melting the butter do to the texture?
Would the extra fat provided by the yolks improve the final result?

The verdict?
They definitely looked good, they were thick, not thin and flat. The texture was perfect in my opinion: not flaky, not crunchy, but tender. Maybe not quite as sweet as I am accustomed to, but not bad. Try them and let me know what you think.

Big And Chewy Chocolate Chip Cookies
3 1/3 cups flour
3/4 tsp baking soda
1/2 tsp salt
1 cup melted butter, cooled
1 1/4 cups packed brown sugar
1/2 cup white sugar
2 lg eggs
2 lg egg yolks
1 T vanilla
12 oz chocolate chips
1/2 cup finely chopped walnuts, optional (I used)

Preheat oven to 350*
Beat melted butter and sugars until combined. Beat in the eggs, egg yolks and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. Add to first mixutre, mix until all of the flour is combined. Mix in chocolate chips and nuts.
Drop onto parchment lined, or lightly greased, cookie sheets. Bake for 8 - 10 minutes or until edges are golden but the center are still soft and puffy. Let the cookies cool on the cookie sheet for 5 - 10 minutes before removing.

**The original recipe say to roll 1/4 cup balls of dough, place on parchment lined baking sheets and bake at 325* for 17 - 20 minutes. I wanted smaller cookies, so I made my cookies the 'normal' size, increased my oven temperature, and reduced the baking time.

Kolaches, the recipe

Yesterday her nose looked like she didn't like them, but really I caught her in a 'snifff'.
She couldn't wait for her treat!

Sorry I didn't take pictures as we worked. I will do my best to explain clearly what we did.

Kolaches

• 1/2 cup butter, melted
  
• 3 T sugar, rounded
• 1 cup milk, heat to simmering and cool enough so it won't kill your yeast
• 1 tsp salt
• 2 1/4 tsp yeast (1 pkg) I use SAF Instant Red in all my baking
  
• 1/8 cup warm water
• 1 whole egg
• 1 egg yolk
• 3 - 3 1/2 cups unbleached flour
• fruit filling*
• thinned icing
  

Mix butter, sugar, milk, and salt in a mixing bowl (I used my Bosch mixer with the dough hook). In a separate bowl, soften yeast in warm water. Add yeast mixture and eggs to butter mixture. With the dough hook, mix in 3 cups flour. Add up to 1/2 cup more flour to create a very soft, smooth, sightly sticky dough. Knead 3 - 4 minutes. Place dough in a large greased bowl, cover and let rise for 45 minutes to 2 hours.

Using greased hands, break off walnut sized portions of dough. Roll into a ball, place on a parchment lined cookie sheet (or a greased cookie sheet), and flatten into a 2 1/2 to 3 inch circle. Repeat with remaining dough. Dough will begin to slightly puff up. Using your fingers, make an indent in the center with a lip around the edge. Generously fill the centers with fruit filling. Gently cover with plastic wrap. Let rise for 1 - 2 hours. Brush edges with butter. (The edges will grow a lot in the oven.) Bake at 400* for 8 - 10 minutes. Let cool.

Drizzle with thinned icing.

My kiddo's loved helping me make these!

Christmas Traditions

I love tradition.
Maybe it is the scheduler in me, or the childhood memories I have of Christmas growing up. Or possibly it's the desire to create special times for my children to remember...
Whatever the reason, I love tradition!

What is a tradition?
The dictionary describes tradition as 'an inherited, established, or customary pattern of thought, action, or behavior'. Traditions can be as simple as always putting a tree up or as detailed as always eating the same menu on the same day at the same time with the same people.

Why do I think traditions are important?
I think they are a wonderful way of creating memories and making the season (whatever that time of year may be) seem special.Traditions make your family different that other families. I think they also strengthen your family by encouraging continuity and connectedness.

You probably have more traditions in your family than you realize. I will share a few of our Christmas traditions with you in hopes that you will share what you do with me.

• We buy a real tree to decorate. This year we went on December 1st. I think I like that day. It might become a new tradition.
  
• We open an Advent Box each December day leading up to Christmas. Inside each little box is a piece of paper with a special activity (to do that day) written on it.
  
• We bake (and decorate) cookies, party mix, and snacks. We love to share them with our friends and neighbors.
  
• My Grandma, who is from Norway, use to make Norwegian cookies every Christmas. She is unable to anymore so we have taken on the job. We always make Rosettes and Krumkake, some years we also make Sanbakkels and Kransekak.
• We also make easy Gingerbread Houses and Igloos out of sugar cubes (multiple times throughout December and January).
• We spend Christmas Eve with my husbands family and Christmas Day night with my family. We do our family Christmas, Christmas Day morning.
• Christmas Eve, right before bed, our children each open one gift. It is always a new pair of PJ's. They wear them to bed and are allowed to wear their new PJ's all Christmas day.
• The children open their Stockings up first, then we open our gifts from each other. Stocking gifts always include socks, underwear, CD, gum, candy, and other misc little items.
  
• Christmas Day Breakfast consists of Homemade Cinnamon Rolls, Sausage Egg Casserole, Fresh Fruit and Hot Cocoa, Milk and Juice. My Father-in-law comes over and eats with us.
  
• This year my children drew each others names and bought a 'Secret Santa' gift for each other. I hope to continue this and elaborate on it as they grow into doing little things for each other all month.
  

Maple Fall Cookies

I've posted the recipe for these cookies before. However, they are fun and yummy. I think they deserve another post.
These cookies have a unique maple flavor to them.

FYI: If you have a baker on your Christmas list, this rolling pin is a great gift!

Mini cookie cutters are great for using up the scraps of dough.

No need to frost these!

Pumpkin Whoopie Pies & Cookies

Go Here to learn how to make Fresh Pumpkin puree.

Now for two yummy recipes, more to come later this week...

Whoopie Pies

COOKIE PART

• 3 cups all-purpose flour, I used approx 1/3 cup more because my cookies were spreading too much
  
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 T ground cinnamon
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 T pure vanilla extract

*Mix brown sugar and oil. Add pumpkin, then eggs and vanilla. Mix well. Sift dry ingredients together. Add to wet ingredients. Drop by heaping tablespoons onto a parchment lined cookie sheet. Bake @ 350* for 12-15 minutes. Let cool completely. When cool, spread filling on the bottom of a cookie, top with another cookie to make a sandwich.

FILLING

• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 tsp vanilla
  
• 1/2 tsp maple extract, optional but I think it makes them extra yummy!
  

*Cream together room temperature butter and cream cheese. Add vanilla, maple and powdered sugar.

Whoopie Pie in the middle, Frosted Cookies on the outside
Pumpkin Cookies

• 1 cup shortening or butter
• 1 cup brown sugar
• 1 egg
• 1 cup mashed pumpkin
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt

*Cream butter and sugar. Add egg, beat in, then add pumpkin and vanilla. Mix well. Add remaining ingredients. Mix until well combined. Bake on a parchment lined baking sheet at 350* for 10 - 12 minutes. Spread with icing when cool.

Icing

• 3 T butter
• 1/2 cup brown sugar
• splash of milk
  
• 1-2 cups powdered sugar
• 1/2 tsp vanilla
• 1/2 tsp maple flavor

*Melt butter and brown sugar together until brown sugar is dissolved. Add milk, flavorings and enough powdered sugar to make a spreadable frosting.

Kitchen Sink Cookies

A jazzed up version of the crisp chocolate chip cookie. I haven't really decided if I like them or not. Rice Krispies add an interesting texture and the oil makes them crunchy instead of chewy.

INGREDIENTS
1 cup butter, room temp
3/4 cup oil
1 cup brown sugar
1 cup sugar
1 LG egg
2 tsp vanilla
3 1/2 cup flour
1 tsp salt
1 tsp soda
1 tsp cream of tartar
1 cup oatmeal
1 cup Rice Krispies
1 cup chocolate chips
1 cup mini M&M
1 cup coconut flakes, optional

Cream butter, oil and sugars. Add egg beat well. Add vanilla, soda, salt, cream of tartar, oatmeal and flour. Mix well. Stil in Rice Krispies, coconut flakes, chocolate chips and M&M's.
Bake at 350* for 9-12 minutes.

Nutty PB Oat Cookies

Looking for a 'healthier' cookie recipe?
This one is full of whole grains, lower in sugar and flour free.

2/3 cup smooth peanut butter
4 T butter
1/2 to 3/4 cup raw cane sugar or brown sugar
2 T molasses, only if using raw cane sugar
1 tsp vanilla
1/2 tsp salt
1/4 tsp baking soda
2 large eggs
1 cup old fashioned rolled oats, ground in blender
1 1/2 cups old fashioned rolled oats
2 cups chocolate chips, raisins or a mixture of both

*Cream the PB, butter, sugar, molasses, vanilla, salt and baking soda.Add eggs, beating well. Add ground oats and rolled oats. Stir in chocolate chips and raising.
Scoop onto a parchment lined baking sheet. Flatten. Bake at 350* for 8-12 minutes.

Sorry for the bad picture!

WW Oatmeal Raisin Cookies

With a little help, these are a snap to make!

3/4 cup butter
1 1/4 cups cane juice sugar (or brown sugar)
3 T molasses (not needed if using brown sugar)
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 T vanilla
1 Lg egg
1 1/3 cups old fashioned rolled oats
1 1/4 cups whole wheat flour
2 cups raisins or other chopped dried fruit
1 cup chopped walnuts
1 cup mini chocolate chips (opt)

*Cream sugar, molasses, butter, baking soda, baking powder, salt, cinnamon and vanilla. Beat in egg. Mix well. Add flour. Mix well. Stir in oatmeal, raisins, nuts and chocolate chips if using.

*Drop cookies on a parchment lined cookie sheet. Bake at 350 for 10- 13 minutes or until the edges are beginning to brown but the center is still soft.

These cookies go fast at our house, doubling the recipe is a must!

Maple Cookie Cut Outs

1 cup butter, room temp
1 cup brown sugar
2 eggs
6 T maple syrup
1 tsp vanilla
1-2 tsp maple flavoring
1-2 T real maple syrup
2 tsp aluminum free baking powder
1/2 tsp salt
3 1/2 to 3 3/4 cups flour
*Cream sugar and butter. Add eggs. Mix well. Blend in maple syrup and flavorings. Add dry ingredients. Mix well. Divide dough into 3 parts. Color one red and another one orange, leave the last one plain or color it green. Wrap each section of dough individually in plastic wrap. Chill for 3 - 4 hours.
Gently fold about 1/4 of each color of dough together. Roll out on a floured surface. Dough should look marbled. Cup with leaf cutters. Bake at 350* for 7- 9 minutes. Don't over bake.