Monday, December 31, 2012

Chocolate Candy Cane Truffles

I got this recipe here Your Cup of Cake.  I followed the directions exact and they turned out perfectely.  These are easy to make and no fussy dipping involved!  -Kristin

4 oz. cream cheese, softened
1 C. powdered sugar
1 C. milk chocolate chips, melted
1/2 tsp. peppermint extract
1/3 C. crushed candy canes
  • Beat cream cheese and powdered sugar until smooth.  
  • Melt chocolate chips in the microwave, careful to not burn them!
  • Add chocolate and peppermint extract to cream cheese mixture and beat until smooth and well combined.
  • Cover and refrigerate for about 20 minutes.
  • Use a food scoop to measure out chocolate, roll it in between your hands into a smooth ball, then roll in a bowl of crushed candy canes.
  • Roll your truffles in crushed candy canes the day you plan to serve them. The candy canes slowly absorb the moisture from the chocolate and can become sticky.

Brown Sugar Butter Cookies

These are simple and delicious!  Nice and soft and a little bit chewy...perfect, easy cookie!  I adapted the recipe from here Grandma's Butterscotch Cookies.  -Kristin

3/4 cup butter, softened
1 cup brown sugar
1 egg
1/2 tsp vanilla
1 3/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

  • Cream the butter and sugar till fluffy.
  •  Beat in egg and vanilla until well combined.
  • Stir together the flour, baking powder and salt in a separate bowl. Then mix into the butter mixture until smooth and well combined.
  • Put desired amount of dough on greased cookie sheets.   Dip a fork in warm water and use it to squish down the cookies.
  • Bake at 350 for 10-12 minutes.

Sunday, December 9, 2012

Pumpkin Toffee Cookies with Carmel Glaze

I adapted this recipe from the blogspot Two Peas and Their Pod.  These are super yummy :)  A soft pumpkin cookie with the suprise of toffee and an amazing carmel glaze.  -Kristin

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground all-spice (optional)
1/2 teaspoon salt
1/2 cup butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
1 egg
1 teaspoon vanilla extract
1 1/2 cups Heath Toffee Bits 

For the Caramel Glaze:
2 cups powdered sugar
1/2 cup caramel sauce 
2 tablespoons milk
  • Mix together the dry ingredients and set aside.
  • In a seperate bowl beat the butter and sugar together until creamy.
  • Beat in the pumpkin, egg and vanilla.
  • Gradually add the flour mixture.
  • Stir in toffee bits.
  • Bake at 350 for 10-12 minutes.
  • Cool completely before drizzeling on the carmel glaze.
Directions for Glaze:
  • Combine the ingredients and stir till smooth.
  • Drizzle over cooled cookies.