Puffy Gingerbread Cookies

Puffy Gingerbread Cookies

Puffy Gingerbread Cookies

The hubs loves gingerbread cookies.  Me, not so much but I make them for him because I love him.  I decided to try out my new Wilton Christmas Cookie Pan which I got last year after Christmas for half off or more.

Wilton Christmas Cookie Pan

Wilton Christmas Cookie Pan

I can’t find it on their website so it must be discontinued but this one you can find on Ebay.

I wasn’t sure how it would work but it worked great, making the cookies nice and soft and puffy, see?

Puffy Gingerbread Cookies

Puffy Gingerbread Cookies

I used this gingerbread cookie recipe found here.

Wilton Cookie Icing

Wilton Cookie Icing

I used this Wilton cookie icing which I got from Michaels.

I think this will be a new Christmas cookie tradition for every year now since that cookie pan makes it so easy!

 

 

 

Cranberry Pecan Bread with White Chocolate Glaze

Cranberry Pecan Bread with White Chocolate Glaze

Cranberry Pecan Bread with White Chocolate Glaze

It was awesome!

bread

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1/2 butter, softened

2 eggs

1 teaspoon vanilla

1 cup buttermilk

1/2 cup chopped pecans

3/4 cup dried cranberries

glaze

1 cup white chocolate chips

2 tablespoons heavy cream

2 tablespoons chopped pecans for sprinkling

1  For the bread, preheat oven to 350.  Spray loaf pan with cooking spray for baking.

2  Whisk together flour, baking soda and salt.

3  Beat together sugar, butter, eggs and vanilla until light and fluffy.  Add flour mixture, alternating with buttermilk.  Beat just until blended after each addition.

4  Fold in pecans and cranberries.  Pour batter into pan.  Bake for 50 – 60 minutes or until toothpick comes out clean.  Allow to cool.

5  For the glaze, put white chocolate chips and cream in a microwave safe bowl and microwave at 30 second intervals, stirring between, until melted and smooth.  Drizzle over top of bread then sprinkle with chopped pecans.

recipe from Taste of Lizzy T

Nutty Eggnog Bars

Nutty Eggnog Bars

Nutty Eggnog Bars

And the holiday baking continues . . .

cookies

2/3 cup butter

2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon nutmeg

1 cup chopped macadamia nuts or pecans

icing

1 cup powdered sugar

1/4 teaspoon vanilla

2 – 3 tablespoons eggnog

1  Preheat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  Melt butter over medium heat, adding sugar when butter is almost fully melted, stir to combine.  Remove from heat and cool slightly.

3  Stir in eggs and vanilla then add flour, baking powder and nutmeg and stir to combine.  Fold in nuts.

4  Spread dough in prepared pan.  Bake 25 – 30 minutes or until edges begin to pull away from pan and top is lightly browned.

5  Let cool then cut into bars.

6  Combine icing ingredients until desired texture is obtained then drizzle over bars.

recipe from The Girl Who Ate Everything

Courtney’s Apple Pie

Courtney's Apple Pie

Courtney’s Apple Pie

Now that is a good looking apple pie, don’t you think?  My daughter Courtney made it for Thanksgiving.  (I know, I’m a little behind on blogging.)  I think this might be the first time on my blog posting a recipe that I did not make myself, I answered a few questions for her but that was it.  Cort decided she wanted to make an apple pie for Thanksgiving and got the recipe from her friend Keeley.  Keeley also made the pie crust for her so this was a group effort.  I don’t love pie but I had a bite and it was pretty good.

2 pie crusts, homemade or store bought

4 Golden Delicious apples

2 Macintosh or Honey Crisp apples

1/2 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup sugar

1/4 cup flour

1 egg

1 tablespoon water

1  Preheat oven to 425.

2  Peel and cut apples into small pieces.  Combine cinnamon, salt, sugar, and flour in small bowl.

3  Line pie plate with one of the pie crusts.  Alternate filling and apples on top of crust in pie plate.  Top as desired with second pie crust, being sure to vent.

4  Whisk together egg and water and brush over top crust then sprinkle with sugar.

5  Bake at 425 for 15 minutes then reduce heat to 350 and bake for 40 minutes more.  After that the recipe says “should taste good”, I love that so much!

Thanks Keeley for the recipe!

 

 

Holiday Eggnog Quick Bread

Holiday Eggnog Quick Bread

Holiday Eggnog Quick Bread

What’s Christmas without eggnog?

Holiday Eggnog Quick Bread

Holiday Eggnog Quick Bread

bread

2 eggs, beaten

3/4 cup sugar

1 cup eggnog

1/2 cup butter, melted and cooled

1 teaspoon vanilla

2 1/4 cups flour

2 teaspoons baking powder

2 1/4 teaspoons nutmeg

1/2 teaspoon salt

icing

1 cup powdered sugar

2 – 4 tablespoons eggnog

dash of nutmeg

nutmeg for sprinkling

1  For bread, grease loaf pan with cooking spray for baking.  Preheat oven to 350.

2  Whisk together eggs, sugar, eggnog, butter and vanilla.

3  In another bowl, whisk together flour, baking powder, nutmeg and salt.

4  Add dry ingredients to wet and stir just until combined.  Pour into prepared pan.

5  Bake 35 – 45 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes before removing.

6  For icing, whisk together icing ingredients and pour over cooled bread.   Sprinkle with nutmeg.

recipe from The Foodie Affair

 

Giant Christmas House Gingerbread Cookie

Giant Christmas House Gingerbread Cookie

Giant Christmas House Gingerbread Cookie

I should have put something else in the photo for reference but this cookie is actually 12″ tall.  I made if for my neighbor Rebecca and her kids, thought the kids would find it fun.

I got the cookie pan last year on clearance after Christmas at Walmart I think.

Sweet Creations by Good Cook Gingerbread House Cookie Pan

Sweet Creations by Good Cook Gingerbread House Cookie Pan

I used this cookie recipe found here.

I used this frosting which I bought at Michaels.

Wilton Cookie Icing

Wilton Cookie Icing

And then I used a bunch of Christmas sprinkles which I’ve bought from various stores such as Walmart and Michaels.

Merry Christmas blog following peeps!  I’m just getting started on the holiday baking so buckle up for a bunch of Christmas goodie themed posts!

Pasta with Artichokes

Pasta with Artichokes

Pasta with Artichokes

Oh pasta, I would it eat every day if my family would too but they won’t.

12 ounces pasta

1/4 cup olive oil

1 (10 oz) package frozen artichoke hearts, thawed or 10 oz bottled artichoke hearts, drained

3 cloves garlic, minced or pressed

1 (15 oz) can white beans, drained and rinsed

1 (15 oz) can cherry tomatoes or 1 – 2 (15 oz each) cans diced tomatoes with liquid

Parmesan cheese for topping

1  Cook pasta according to package directions.  Reserve 1/2 – 1 cup cooking water before draining.

2  Heat 2 tablespoons olive oil in large skillet over medium high heat.  Add artichokes and season with salt.  Cook, turning, until browned, about 5 minutes.  Remove to plate.

3  Add remaining 2 tablespoons olive oil, garlic, and beans to skillet.  Cook, stirring occasionally, until garlic is golden, about 2 minutes.  Stir in tomatoes and 1/2 teaspoon salt.  Bring to a simmer, cook, stirring occasionally, until slightly thickened, about 3 minutes.

4  Add pasta and reserved cooking water to skillet.  Cook, stirring, until pasta is coated, about 1 minute.  Stir in artichokes and season with salt and pepper.  Drizzle each serving with olive oil and sprinkle with Parmesan.

recipe from Food Network