Sunday School: The Christmas Cookie Gospel

I love being able to focus on the needs of others, especially during the Christmas season.  While my class is grades 1 and 2, I find that they are at the best age to be excited about the Gospel.  I've noticed that these are the grades where the kids are less fearful of being judged by others.  Their gift is enthusiasm and they are so excited about being able to be in heaven with everyone they love.  Once kids get older, they are a bit more timid about doing something out of their comfort zone.  We decided to have the kids share the Gospel with someone by way of Christmas cookies.  I gleaned from a few ideas but pretty much this is mine so if you borrow it I would appreciate the credit and a link back here!

You may notice that we are missing one cookie... the Christmas tree.  Yes, I'm a bone head and totally forgot to cut that one out!  

Christmas Tree: We find presents underneath the Christmas tree. Christ loved us so much that he was born that He could die for us on an old rugged tree to take away our sin. This is s the best gift anyone can ever receive! 

" For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord." Romans 6:23 

Angel: Throughout the Bible, God uses angels to deliver His messages for us.

But the angel said to them, "Do not be afraid. I bring you good news of great joy that will be for all the people. Today in the town of David a Savior has been born to you; he is Christ the Lord. This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger." Luke 2:10-12

Star: The angel told the three wise men to follow the star and, when they did, it took them to Bethlehem where they found our Lord. God wants us to share our gifts, too.

After Jesus was born in Bethlehem in Judea, during the time of King Herod, Magi from the east came to Jerusalem and asked, "Where is the one who has been born king of the Jews? We saw his star in the east and have come to worship him." Matthew 2:1-2

Heart: The heart represents love. Do you know that God loves you and He loved you so much He gave you a sacrificial gift, His Son, Jesus Christ. 

For God so Loved the World that He gave His one and only son. That whoever should believe upon Him shall have eternal life. John 3:16

Cross: The cross represents life and Jesus. It is the reason why we celebrate Christmas. Jesus grew up and He learned to walk and talk and become a man. He went to the cross and died for our sins- past present and future. When we believe in Him, He forgives u s our sins and gives us eternal life. 

But God demonstrates his love for us in this:, While we were still sinners, Christ died for us." Romans 5:8

Dove: The dove represents God’s Spirit. The Spirit of Jesus lives within us when we believe and receive Him into our life, which means we are never alone. God is always with us, to love and comfort us.

So keep at your work, this faith and love rooted in Christ, exactly as I set it out for you. It’s as sound as the day you first heard it from me. Guard this precious thing placed in your custody by the Holy Spirit who works in us. 2 Timothy 1:13-14

Candle: The candle represents light. The Bible tells us we are to let our light shine. Our faith, thoughts, and feelings are to be full of light. Christmas gives us a special opportunity to let our light shine. We can tell others about Jesus and that Christmas is His birthday.

In the same way, let your light shine before others, that they may see your good deeds and glorify your Father in heaven. Matthew 5:16

Snowman: If we receive Christ and confess Him as Lord, our sins will be washed whiter than snow.

Come now, let us settle the matter,” says the Lord. “Though your sins are like scarlet, they shall be as white as snow; though they are red as crimson, they shall be like wool. Isaiah 1:18

Church: A church is more than a building. It is a place where we can go to worship God our Father and fellowship among other believers. As believers we need to be there for each other so that we may encourage one another and hold each other accountable.

Keep watch over yourselves and all the flock of which the Holy Spirit has made you overseers. Be shepherds of the church of God which he bought with his own blood. Acts 20:28

the cookies completed, wrapped and a sheet of paper printed with the above message

Of course, the kids had to reward themselves with one final cookie.  They got to decorate and eat a gingerbread man (sugar cookie).  They really loaded the cookies up!

When the going gets tough.....

What do you do when the going gets tough?  I've got several bad habits (eating bad for you foods, spending money I really don't have, pity parties) that I always seem to steer towards first.  Some not as bad like baking, crafting, cranking the music up really loud or taking a dip into the hot tub. As I'm getting older I find that I am turning more quickly to the Lord... I only have day long pity parties instead of week (or month, or year) long ones. My ultimate goal is to seek Him first and foremost and I am forever thankful that God is patient with me.

I had Bible study today in which we wrapped up the book of Ecclesiastes. An excellent study and it was not anything that I had anticipated it would be.  The first time I read Ecclesiastes I saw it as being depressing but now I see it as one of the best Bible books on hope!  For me there is just nothing more reassuring to know that there is nothing new under the sun.  What I've struggled with are basically the same struggles everyone has dealt with since sin entered the world.  It stinks to know that others are hurting, but there is also that comfort in knowing that I'm not alone.

Right now I'm going through a rough patch.  The kids are all going through various struggles, hubby is stressed out over his job, my own health issues... blah. It is just hard feeling for me to get over the funk this time.  When we were kids we often used the term "Indian Giver" when ever someone took back something that they had given you.  I'm very much like that with God.  I'm an "Indian Giver."  I give God my struggles and then take them right back (because I want to control things.... yeah people, I'm a control freak) Trust is a hard to have when His ways aren't always the ways that my eyes see best.  I know the truth.  His ways are not are ways and sometimes its just best for me if the answer is No or wait.  I don't think there are certain things that I can do and yes, I am bold enough to tell God that! I can think of several areas in my life, past and present, where I can say that I was not the right person for the job God gave me.  There was something I read in this week's study:
God doesn't want our ability He wants our availability.
It is when I struggle, feel at my weakest and uncertain that I cling to God. The situations I'm going through cause me to cling (eventually!) to God. He isn't looking for me to know all the answers, He knows the right answers.  It doesn't matter if I don't know what I'm doing as He knows what He's doing.  He just wants me to be available to Him.

There is no quick fix or witty wording that I give that will tell you how to conquer this issue.  I will continue to Trust in God (even if it takes me time to get there) and continue to move forward.  What do you do when the going gets tough? Is there a favorite comfort food you seek out? A hobby you dive in to? Song or artist you listen to?  I would love to hear about it.

As I mentioned, I find baking very comforting and its a blessing to be able to turn around and give the baked items away to someone.  Here is a recipe I like to whip up when I'm feeling down:

I no longer remember where I got this recipe from. It has been in my MasterCook program for... well, ever since MC came out! This is one of my favorite cookies as they remind me of brownie bites. I've seen other recipes for Mud Puddle Cookies, but they are not the same as these cookies. I'm guessing that the creator of these cookies named them mud puddles because of their soft center.

It took me several attempts at these cookies before realizing that the centers, of the cookie, were designed to be soft, with a fudge brownie type consistency. At first I thought that they were not being cooked long enough but getting the centers to be less soft caused the outer edges to be well over done. The texture in the center is so different from the outer edges that it isn't uncommon for me to have to explain that these cookies are not under-cooked  They are quite addictive and once people get used to the texture, it is hard to keep them away from them.

Mud Puddle Cookies

1/4 cup butter
2 cups milk chocolate chips
14 ounces sweetened condensed milk
1 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon vanilla
4 teaspoons milk

Directions:

Heat oven to 350 degrees Fahrenheit. Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly until smooth. Remove from heat.

Add condensed milk and stir until smooth. Add flour and mix well. The dough will be soft like brownie batter would be.

Shape rounded teaspoonfuls of dough into 1-inch balls. Place dough 1-inch apart onto ungreased cookie sheets. I like to use my silicon baking sheets to prevent sticking. Bake for 8 minutes. 

Cool completely

Meanwhile combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies

This recipe yields 3 1/2 dozen cookies.

Chocolate Cottage Cheese Cookies

While recovering from the surgery, I used some of the time to go through all my old cookbooks.  I have three cookbooks from our church.... we ladies do like to cook!  It is fun to see how cooking styles have changed over the years.  One recipe I came across was for Cottage Cheese Cookies and I thought it would be a great one to try out for the Walden house.  I thought there was too much sugar in the recipe and so I cut the sugar down and I added in cocoa powder.  The result was a a nice cake like cookies (reminded me of snackwells... remember those?) and it was not overly sweet.  I think if I was going to make them for kids I would keep the sugar at the normal amount and not reduce.  Pushing the cottage cheese through a strainer first would also eliminate the little chunks of cottage cheese I had in them.  Personally, I didn't mind the cottage cheese pieces, but it may look like chunks of baking powder or soda in it to some people.  Overall, we thought it was a keeper recipe.

Chocolate Cottage Cheese Cookies

Mountain viewcookbook;  Adey Altmeyer

Made june 4

2 cups margarine

2 cups sugar

1 ½ cups brown sugar

4 teaspoons vanilla

4eggs

2 cups cottage cheese

5 ½ cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoons salt

1 cup cocoa

1 cup chopped nuts

Cream together, margarine, sugars, vanilla, eggs and cottage cheese.  Mix together, flour baking powder, soda, salt and cocoa.  Add to creamed mixture; add nuts and blend.  Mix well and chill for several hours.  Roll walnut size balls in powdered sugar.  Bake at 350° on greased cookie sheet for 12 to 15 minutes.  Keep dough in fridge between sheets to keep chilled

Yields 7 dozen cake cookies

Notes Reduced brown sugar to 1 cup and granulated sugar to 1 ¾ cup

Banana chocolate chip cookies

So if a cookie has bananas, wheat flour, wheat germ, and walnuts can I say I'm eating a well balanced diet?  Sigh... I didn't think so.  While my diet has been slightly altered over the past few months, I still have had to make cookies for the Walden House patients and staff.  These cookies are quite yummy and I added in a few other items to up the nutritional value.  I kept a few of the cookies on hand for my grand sweetie and wanted to feel semi guilt free for letting her eat cookies :-)  The texture is soft, but still very much cookie.  Give them a try, I know you'll like them!

Banana-Walnut Chocolate Chunk Cookies

adapted from Martha Stewart

1 cup all purpose flour

1/2 cup whole wheat flour

1 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed ripe banana

1 cup old fashioned rolled oats

1 tablespoon crushed flax seed

1 tablespoon wheat germ

8 ounces semisweet chocolate, coarsely chopped in 1/4-inch chunks

1/2 cup coarsely chopped walnuts, toasted

Directions: 

Preheat oven to 375 degrees F.  In a large bowl, cream together butter and sugars until light and fluffy.  Add egg and vanilla; mix well.  Blend in banana.

Combine the flours, salt, soda in a separate bowl and whisk together to combine.  Slowly add the dry mixture to the banana mixture and blend just to combine.  By hand, stir in oats, flax seed, wheat germ , chopped chocolate and walnuts.  

Drop dough by  tablespoons onto baking sheets line with parchmant paper or a silpat, two inches apart.

Bake until just golden brown, about 12 minutes.  Remove from oven and let cool five minutes on baking sheets before transferring to a a cooling rack.

Yields about 3 dozen cookies

Lemon Ricotta Cookies

Sorry... I've been having to work out a ton of pre-surgery details and haven't had much blogging time. Things have been rather hectic around here!

I am a huge lemon fan and when it was time for me to make more cookies for the Walden House, I wanted to do something lemony.  I found this recipe for Lemon Ricotta cookies and they are very good.  One lady requested that I keep her in supply with them since she loves them so much!

Lemon Ricotta Cookies
adapted from Giada De Laurentiis
        yields about 4 dozen cookies
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container part skim ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
powder sugar

Directions:
Preheat oven to 375 degrees F
In a large mixing bowl, combine butter and sugar and cream together until light and fluffy.
One at a time, add the eggs and mix well to combine.  Beat in the ricotta, lemon juice and zest.
Stir in the dry ingredients.

Line baking sheets with parchment paper, or silpat. Spoon cookie dough onto prepared sheets ( I use my 1 1/2 tablespoon scoop) and bake for 15 minutes. Remove from oven and dust with powder sugar.  Let cookies cool completely before removing from tray.

Have the Cake Challenge: black and white cookies

Black and white cookies have always interested me.  Never having tasted one, I was just intrigued by the name, so when this month's Have the Cake challenge was to make either Black & White Cookies or Linzer cookies... well, of course I had to make the Black & White!  From what I understand, these cookies are quite popular in the North Eastern states, particularly New York. They are more cake like in texture rather than the crispy or chewy texture one would expect from a cookie.  I did a combination of two recipes, the dough from Smitten Kitten and the glaze  from Joy of Baking

Black and White Cookies
 Smitten Kitten's recipe which she adapted from a bunch of places, but mostly Zabar’s

1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Glaze:

from Joy the Baker

4 cups confectioners sugar
1/3 - 1/2 cup hot water
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
1 ounce (30 grams) bittersweet or semi-sweet chocolate, finely chopped 

Directions: 

 Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray, or use a Silpat (silicone baking sheet).  I don't like to use parchment paper on sticky cookies but that is an option, too.

In large mixing bowl, combine sugar and butter; mix until fluffy.  Generally this takes 3-5 minutes, it will depend on room temperature, temperature of the butter. You can tell when they are “light and fluffy” by the appearance; it should be very light in color. Next, add the eggs, milk and vanilla and lemon extracts; mix until smooth.

In medium bowl, combine cake flour, all-purpose flour, baking powder and salt; gently whisk together.  Add dry mixture to the wet in batches, stirring well after each addition. 

Place heaping spoonfuls of the dough 2 inches apart on the baking sheets;bake until edges begin to brown, 18 to 20 minutes. Let cookies cool completely.

Glaze:
Place the confectioners sugar in a large bowl. Gradually Stir in the hot water (it is best to pour in a bit at a time so that you can keep track of its consistency easier), add corn syrup,and vanilla extract, stirring constantly, until the mixture is thick, smooth, and of spreading consistency. Add more sugar or water if necessary to get the right consistency.

Remove about 1/2 cup (120 ml) of the frosting and place it in another bowl. In a small microwavable bowl, add the finely chopped chocolate. Melt on high for about thirty seconds; stir. Add the melted chocolate to the 1/2 cup frosting.

Turn the cookies so the flat bottoms are facing up. Spread white glaze over half the cookie. Repeat with the remaining cookies. If the frosting/glaze thickens too much, add a few drops of water.

Once all the cookies are covered with the white frosting, then cover the other half of each cookie with the chocolate frosting. If the chocolate frosting becomes too thick, add a little hot water to thin the frosting.

Lemon Crinkles

Nothing beats the winter blahs than lemon. I don't know why this is exactly only that lemon just reminds me of sunny, happy times.  I found Laurenslatest blog through Pinterest.  I strongly encourage you to visit her blog as its just amazing.  I take absolutely no credit for this recipe... but they are sure tasty!  Stop by her blog and tell her how much you enjoyed them!

Lemon Crinkle Cookiesyield: 2-3 dozen
from Lauren's latest

Ingredients:
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon fresh Lemon Zest (I used the zest of one small lemon)
1 Tablespoon Fresh Lemon Juice ( I used the small lemon and it was about 1 1/2 tablespoons)
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1-½ cup All-purpose Flour
1/2 cups Powdered Sugar  (for rolling dough into, not for the cookie dough itself!)

Directions:
Preheat oven to 350 degrees. Lightly grease baking sheets with non stick cooking spray or use your Silpat.  I found that they worked well even using parchment paper and eliminated the greasing step all together.

Cream butter and sugar together until light and fluffy, this will take about three minutes if your butter is soft enough.  Add in vanilla, egg, lemon zest and juice. In a separate bowl, combine allthe dry ingredients (except the powdered sugar) and whisk together. Add to creamed mixture until just combined.  I used my tablespoon cookie scoop and rolled the balls of dough into the powdered sugar.... the recipe said 1/2 cup but I didn't use that much.  I would start with 1/4 cup and add more if needed.  

Bake the cookies for 9-11 minutes or till lightly browned on bottoms.  Let cool before removing from sheet unto cooling racks.

Snowmen treats

I'm sure that these ideas are old to most of you.  However, I'm a grandma now and get

 to do all these fun things that were too "babyish" for my grown kids.  

Sure I have my Sunday school kids and the Cubbies Preschoolers....

 there's just something special about doing it for you own

 little one and seeing the delight in her eyes!

The first snowman we made for gifts for the Sunday School children. 

My fabulous hubby wrote a poem for us to attach on the bag. 

 He is amazing and his this gift for just being able to whip up a poem whenever I need one.

Feel free to use the poem yourself but please give Neil Thiele credit for writing it.

  A link back to my blog would be awesome too!

I’d like to make a snowman, that wouldn’t melt away,                                             

I’d make him with my own two hands so with him I could play.                            

I’d love him and he’d love me.  Together we’d have fun,                                        

sharing our adventures until the day was done.                                                       

But Winter doesn’t last all year, and I begin to think                                                          

the snowy friend that I had made, will soon begin to shrink.                                             

His face will start to sag and droop, almost as if he’d felt                                         

the sun that shines upon his face and causes him to melt.                                         

I know that I will miss my friend but I will have no fear,                                         

‘cause I can make another when it snows again next year.                                       

           

But Jesus is a better friend, which never goes away                                                  

He made me with his own two hands, exactly just this way.                                    

I’ll love Him ‘cause He loves me, together Gods’ own son                                      

will share in everything I do, whether it be sad or fun.                                              

He’ll never move away from me, and in my heart He’ll stay                                    

‘cause I believe God sent His son, and for my sins He’d pay.                                  

 He shines his face upon me, and I can say I’ve felt                                                 

                                           That Jesus let me truly see and caused my heart to melt.                                                                                                  

Now the Lord is with me, of that here is no end.                                                    

His love is always with me, Jesus my best friend.                                                     

 Written by Neil Thiele 

12/22/2011

This next snowman was for a snack for my grandsweetie.  She is really big on

Frosty the Snowman these days.... seriously big on it.  Like seven times a day

she wants to watch it, big.

This was so simple to make and it really made her day.

Blue Ribbon Almond Roca Cookies

Hands down Almond Roca Candies are my all time favorite.  I don't buy it any more since I tend to eat most of it.  But when I saw this cookie recipe, in  my Food Network Magazine, I knew that I just had to make it. Its got all the flavors of the candy.  A definite winner recipe!

Blue Ribbon Almond Roca Cookies

Ingredients

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup dark brown sugar

1/2 cup sugar

1 cup butter, room temperature

2 eggs, room temperature

2 teaspoons pure vanilla extract

1 package toffee bits

1 cup coarsely ground almonds

4 ounces milk chocolate

1/2 tablespoon vegetable oil

Directions

Preheat oven to 300 degrees F.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. 

In the bowl of an electric mixer, blend sugars together on medium speed. 

Add butter and mix to form a grainy paste. 

Add eggs and vanilla and mix at medium speed until light and fluffy. 

At low speed, slowly add the flour mixture and then the toffee bits. 

Mix until just blended; do not over-mix.

Place ground nuts in a small bowl. 

Using hands, roll balls of dough into 1 to 1 1/2-inch balls,

 then roll in the ground nuts. 

Place on cookie sheets several inches apart.

 Bake approximately 22 minutes and then transfer cookies to a cooling rack.

Melt the chocolate with the vegetable oil in a double boiler

or in a bowl set over a pan of simmering water. 

Drizzle melted chocolate over cooled cookies. 

Place cookies on a cookie sheet and place in freezer 

or refrigerator until chocolate is firmly set.

Cooky - Candies

My mom loves Christmas and she loved baking Christmas goodies. Standing for long periods of time no longer works for her, so I carry on the baking tradition for her (oh darn, eh!!!!) I have great memories of her and I being in the kitchen.  Of course, being a sprinkle addict you can imagine how happy I was helping her out with holiday cookies!  I'm sure I got more sprinkles on the floor than I did on the cookies (I know my kids did!) but what great memories.
This recipe is from my all time favorite cookie book, "Betty Crocker's Cooky Book".  Though the pictures are a bit dated, the recipes remain down right delicious!

Cooky - Candies

Betty Crocker's Cooky Book

1 cup butter or margarine

3/4 cup sifted confectioners' sugar

1 tablespoon vanilla

2 cups all-purpose flour, sifted

3/4 teaspoon salt

1/2 cup rolled oats

Frosting

1/2 cup semi sweet chocolate pieces 

1/4 cup milk 

     OR

2 1/2 cups powdered sugar

2 tablespoons water

1 tablespoon butter, softened

1 tablespoon light corn syrup

1/2 teaspoon almond extract or vanilla, if desired

Food color, if desired

Directions:

Preheat oven to 325 degrees F.

Mix butter, sifted sugar, and vanilla well.

Add sifted flour,  salt and rolled oats into butter mixture.

Shape teaspoonfuls of dough into rounds, balls, crescents, triangles and bars. 

Bake on ungreased baking sheet 20 to 25 minutes, or until golden around edges.

Let cool or wire rack.

Chocolate Glaze:

Melt chocolate; add milk; blend until smooth.  

Dip cookie tops in chocolate; then dip into desired toppings.

Powdered Sugar Glaze

Combine powdered sugar, water, butter, corn syrup and vanilla in small bowl;

 mix until powdered sugar is moistened. 

Beat at medium speed until smooth, adding additional water, if necessary,

 to reach desired spreading consistency. Tint with food color, if desired.

Glaze cooled cookies. Let stand until hardened (6 hours or overnight).

Chocolate Gingerbread men and women

This months "Have the Cake" challenge was to make gingerbread men.  While I love ginger cookies, I'm really not a big fan or rolled out gingerbread cookies... they are too dry and hard.  Still, this recipe was rather decent (still not a fan, but almost!) and it had chocolate.  Come on, you know anything with chocolate just has to taste better!  Frost with royal icing, if desired.

Chocolate Gingerbread Men (and women!)

adapted by Vivian 

original By Sydney Mike

Ingredients

3 1/4 cups all-purpose flour, plus

2/3 cup cocoa powder, sifted 

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

2/3 cup vegetable shortening

1/2 cup dark brown sugar, packed

1 large egg, room temperature

3/4 cup unsulphured molasses

Directions:
Position racks in the top & bottom thirds of the oven, then preheat oven to 375 degrees F.
Grease several large baking sheets, then set aside (or cheat like I do and use a Silpat!).
In a large mixing bowl, sift together flour, cocoa powder, ginger, cinnamon, baking soda, salt, and baking powder until spices & coca are evenly distributed, then set aside.
In a 2nd large bowl, & using an electric mixer on medium speed, cream shortening & brown sugar until smooth & airy, about 1 minute. Beat in egg & then the molasses.
Turn off mixer & add prepared flour mixture, then AT VERY LOW SPEED beat just until crumbly bits of dough form, but not until the mass begins to cohere into a ball.
With flour lightly dust a clean, dry work surface as well as your hands. Turn dough out & knead just until it forms a smooth mass, about 30 seconds.Divide into thirds & cover them with a clean kitchen towel.
With flour lightly dust the work surface again & roll one of the thirds to a rectangle about 1/4 inch thick. Flour the dough & a rolling pin only as necessary (I like to use a piece of  Cling wrap on top of the dough to prevent sticking).
Use a large gingerbread-man cookie cutter to cut the dough into the desired shapes, then use a metal spatula to transfer them carefully to the prepared baking sheet(s). Gather any scraps, lightly dust again with flour & roll out a 2nd time, creating additional gingerbread men.
Bake for 4 minutes, then rotate sheets top to bottom & front to back; Bake another 4 minutes, or until cookies feel dry but still are a little soft.
Remove from oven & cool on the baking sheets for 2 minutes before transferring the cookies to wire racks to cool completely.
Keep no longer than 2 days at room temperature, several more days in the refrigerator, OR up to a month in the freezer.
Original recipe: http://www.food.com/recipe/chocolate-gingerbread-men-334306#ixzz1fjGb4r8u

Puffernutters

One of my favorite parts of The Food Network magazine is near the last page.  they don't include it every month, but often enough they will provide the reader with a recipe and asks for help in providing the recipe with a name.  I have never had one of my names chosen (and winning names win a prize) but I will persevere... who knows if I could be a winner!
We keep lots of Kix cereal in our house.  My grand sweetie calls it her "crunchy" when she asks for it. She even helped me pour in the ingredients!  I'm told that I was just about her age when I started baking with my mom so maybe she will follow in her grandma's footsteps!  (I just love being called grandma!!!!) Take my advice though, if baking with a two year old you must have much patience!  Everything has to be sampled :-) Trust me when I say that it is my son's worst OCD nightmare!  I never bake with her when I know my son will be eating the food.

Puffernutters
adapted from foodnetwork.com
Ingredients
1 cup chopped peanuts
6 tablespoons unsalted butter, at room temperature
1/2 cup peanut butter
1/4 cup honey
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 teaspoon vanilla extract
4 cups puffed corn cereal (such as Kix)
1 cup chocolate chips (milk, dark or semisweet)

Directions
Position 2 racks in the middle of the oven; preheat to 325 degrees F. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl. Wipe the baking sheet clean.
Beat the unsalted butter, almond butter, honey, granulated sugar and brown sugar in a bowl with a mixer on medium speed until smooth, about 3 minutes. Beat in the egg. Add the baking soda, baking powder, cinnamon, and vanilla and almond extracts and beat until combined, about 1 minute.
Add the cereal, chocolate chips and half of the almonds to the dough and mix with a wooden spoon.

a sticky but yummy mess!

Form tablespoonfuls of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart. (Do not line the baking sheets with parchment paper-the cookies may stick to the paper.) Top each with some of the remaining almondsBake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a rack to cool completely. (If you have difficulty removing the cookies from the baking sheets, return them to the oven for 1 to 2 minutes to soften.) The cookies will crisp as they cool.

.

Chocolate Fudge Butterfingers Cookies

Butterfinger candy bars are absolutely wonderful!  I know that there are people out there that disagree and we are all entitled to our opinions :-)  Someday I would like to try and recreate the candy bar itself, but for right now I am not that ambitious.
Blog hopping, I came across a recipe for Butterfinger cookies and I just knew that I had to give the recipe a go.  I went to the store and bought three candy bars.... the recipe called for two but I had to make sure that they were a quality product, didn't I? I even ate the candy bar in the parking lot. I had to be sure that I was getting the best available!
Once home I set about following the recipe and was pleased with the ooey, gooey, chewy outcome.  I'll be looking for Halloween candy clearance sales to see if I can get a deal on more candy bars.... this is a keeper recipe!
I found the recipe for Chocolate Fudge Butterfingers at barbarabakes.com .  She posted this recipe as part of a twelve weeks of Christmas Cookies Blog Hop.  I spent a bit of time browsing through her blog.  She is also a daring kitchen baker so she and I have that in common.  I fully credit this to her (which she adapted from the Picky Palate) and she would be thrilled if you made it and thanked her for the recipe (here)!  I did change the recipe slightly and you can see my changes written in the italics.

Chocolate Fudge Butterfinger Cookies

slightly adapted from Picky Palate

1 3/4 cups flour1 1/4 cups cocoa powder (I used Hershey's Special dark  cocoa)

2 tsps. baking soda1/2 tsp. salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar    (I reduced sugar to 3/4 cup)

3/4 cup brown sugar

2 eggs1 tsp. vanilla

2 Full size Butterfinger Bars, crushed

1 1/2 Cups semi sweet chocolate chips

Directions

Preheat oven to 350 degrees F. and line cookie sheets with parchment or silpat liners.In a medium bowl, combine the flour, cocoa, baking soda and salt. Set aside.In a large bowl, cream together the butter and sugars until light and fluffy. Add eggs one at a time. Add vanilla and mix until well combined

Stir in flour mixture until just combined. I did the dry mixture in three additions just so I wouldn't have a floury mess with my stand mixture.  Then stir in crushed Butterfinger and chocolate chips.

Using a medium cookie scoop, drop by rounded spoonfuls onto prepared cookie sheets. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Yields 3 dozen cookies

Chocolate Whopper Cookies

Hi, my name is Vivian and I am a chocoholic.  Well, chocolate is just one of my addictions... I have a serious sprinkle addiction too.  But today we will focus on my chocolate- really, focus Vivian, focus (Now I want to get up and grab a handful of whoppers!).  I recently bought some Carnation Chocolate Malt powder.  I cannot for the life of me remember why I bought it.  I suppose a recipe popped up that looked good but I haven't a clue which one it might have been.  Organization has to become one of my goals.....sigh.

In any case, I had this malt powder and felt it was time to use it.  Several recipes popped up on Google that used malt powder or extract but they seemed flat. Not quite what I was looking for.  Plus, most didn't include Whoppers and it just wouldn't be any fun to not include those!  Further research led me to All Home Made Cookies which had a Chocolate Malt Cookie that used malted milk balls but not the powder.  If I didn't get those cookies made soon all my Whoppers were going to be gone.  I decided to just revamp their recipe and they turned out quite yummy!       

                    

 Chocolate Malt Cookies

adapted from AllHomemadeCookies.com

Ingredients:

3/4 c. sugar

3/4 c. butter, softened

1/2 tsp. vanilla

1 egg

1 1/4 c. Pillsbury Best® All Purpose Flour

1/4 cup Carnation Chocolate Malt Powder

2 T. unsweetened cocoa

1 tsp. baking powder

1/4 tsp. salt

2 T. sugar

42 chocolate malted milk balls

 Directions:

Cream together 3/4 c. sugar and butter, in a large mixing bowl. 

Add vanilla and egg, blending well. Add the next 5 ingredients and mix until blended well. 

Shape dough into 1-inch balls and roll around in remaining 2 T. of sugar until lightly coated.

Place cookie balls onto an ungreased cookie sheet(I prefer to use parchment paper) and bake for 7-10 minutes at 400 degrees, or until edges are set.

Remove cookies from oven and press 1 malted milk ball into the center of each cookie. 

Cool for 2-3 minutes and remove from pan.

Makes about  3 1/2 dozen cookies

The cookie Carnival

Fudgy Cats was the selection I made for this months Cookie Carnival (found at midwest living. com).  To be honest, the fudgy brownie was just "eh".  You know, the not bad but not exceptional either type. I like the idea of cutting out cats, or in my case spiders, but I would not make this recipe again.  While not every cookie (or brownie) recipe is a success story, I have found several "keeper" recipes through the Cookie Carnival.   Tami does a fantastic job keeping the momentum going and we are always on the lookout for members.  Come check her blog out here!

Fudgy Cats
1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups granulated sugar
1 cup butter, melted
3 eggs
1 teaspoon vanilla
1/3 cup powdered sugar
2 teaspoons unsweetened cocoa powder1 teaspoon miniature semisweet chocolate pieces

Directions

1. Line a 15x10x1-inch baking pan with foil. Grease the foil; set pan aside.

2. In a small mixing bowl, stir together the flour, the 3/4 cup cocoa powder, cinnamon and salt.

3. In a large mixing bowl, combine granulated sugar and melted butter. Stir in eggs and vanilla. Add the flour mixture to butter mixture and stir until combined.

4. Spread evenly into the prepared pan. Bake in a 350 degree F oven for 25 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack. Cover and chill 3 to 24 hours.

5. Uncover the brownie layer. Lift from pan using foil. Cut into cat shapes using a 3-inch cookie cutter or a knife. In a small bowl stir together the powdered sugar and 2 teaspoons cocoa powder. Sprinkle over cat cutouts. Press 2 chocolate pieces into each cutout for the eyes. Makes 14, 3-inch cookies.

Crazy Cooking Challenge: Chocolate Chip Cookies

I love challenges and even more than that, I love being able to showcase another persons blog. With the Crazy Cooking Challenge, we are given a recipe subject (this month is chocolate chip cookies) and from there we are to just find an intriguing recipe showcasing another persons blog. This is the second month Crazy Cooking Challenge has been in place and I'm just thrilled to now be a part of it. Check it out here to see last months challenge of Macaroni and Cheese!

I've got a new blog obsession with Kristy over at Sweet Treats and More. Here photographs are phenomenal and she just has a nice relaxed way of writing. She has several tasty looking recipes using chocolate chips, but I have thus far contained myself to making the Classic Oatmeal Chocolate Chip Cookie. They were delicious! My boys and hubby just gobbled them up!

Classic Oatmeal Chocolate Chip Cookies
from Sweet treats and more

1 c. butter
1 c. brown sugar
1 c. granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 c. flour
2 3/4 c. oatmeal
2 c. chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy. Add baking soda, powder, and salt and mix. Add flour, oatmeal and chocolate chips. Mix until combined. Bake at 350 degrees for 10-12 minutes.

>

Cake mix cookies challenge: Caramel Corn Cookies

This has been a crazy month with all the garden produce coming in at once.  Why does that always happen? I've been canning like crazy and still trying to keep up on my challenges.  I'm managing pretty well, only I haven't been keeping up with posting on my blog.
It is with deep sadness that I will have more time on my hands now and should get back into the swing of things.  My husband had lost his job in May and although the circumstances weren't ideal, I loved having my husband home the past four months!  He started a new job today and will be missed greatly during my days.  I think retirement is too far off!  Miss you Neil!
Anyway, This month's Cookie Carnival Challenge was to create a cookie using a boxed cake mix.  I wanted to try and create one of our favorite fall treats; Caramel Corn.  While they are not quite the caramel corn flavor I was looking for, I did get thumbs up reviews from the cookie bunch! The cookie carnival is  great and is always looking for new members.  Pop on over to Tami's site and join us today~

Caramel Corn Cookies
1 box Betty Crocker Vanilla Cake Mix
2 eggs
1/2 cup vegetable or canola oil
1 1/2 cups crushed Kix cereal, divided
1 cup peanuts, coarsely chopped
1 cup Kraft Caramel Bits (found in the baking aisle with the chocolate chips.. I think they are a seasonal item)


Directions:
Preheat oven to 350 degrees F.
Combine Cake mix, eggs and oil; mix well together.  Add 1/2 cup crushed Kix cereal, peanuts and caramel bits, blend well.
Roll 1 tablespoon of dough into remaining Kix cereal and place on lightly greased cookie sheet (I use parchment paper instead),  and space two inches apart.
Bake for 12-15 minutes.  Let cool on cookie sheet two minutes before placing on cooling rack.

hazelnut apricot cookies

Life sure gets busy when you have a little one running around and a garden.  I must confess, the little sweetie wins every single time.  She will only be little for a short time and grandma has to get her fill! During nap times I'm able to get things done and have been up to my ears in zucchini... those recipes will come very soon.  For now I will share with you yet another cookie for my cookie rotation.  I make anywhere from two to four batches of cookies a week for the Walden house.  It is a bit like the Ronald McDonald house, only geared for adults.

While cookies can't really qualify as "nutritious," these cookies are full of healthy-ish ingredients.... if you forget about the shortening and sugars! Ok, so they aren't going to get me a dietitians' award.  They will, however, get me tons of smiles and happy tummies!

Oregon Hazelnut Oatmeal Cookies

From the Oregon hazelnut Industry

Ingredients:

1 cup shortening

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

2 1/2 cups quick oats, uncooked

1 cup finely chopped hazelnuts

1 cup finely dice dried apricots

1 cup chopped vanilla milk chips

Directions:

Combine shortening, sugars, eggs and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Combine flour, baking soda and salt.  Stir into creamed mixture with a spoon.  Stir in oats and hazelnuts.  Toss apricots with 1 tablespoon flour; stir into dough along with the vanilla chips. 

Shape into 1 1/2-inch balls and flatten slightly.  Place 2 inches apart on ungreased baking sheet

Bake at 350 degrees F. for 11 to 13 minutes, or until slightly moist in center and just beginning to brown around edges.  Remove from sheet immediately to cooling rack.

yields about 3 dozen cookies

Betty Crocker Cooky Book

Do you have a cookbook that gives you great recipes, but also fond memories?  I was in the kitchen along side my mom from the time I could walk.  We were baking buddies then, and still are today.  I grew up using the Betty Crocker Cooky Book... it is sooooooo 1960's with its groovy color choices!  That being said, it is my first "go to" cookie book.  I've never had a recipe fail, although there have been a few that I have not cared for because of taste preferences.
Unfortunately, my mom ended up tossing this cook book after it got all ratted and torn. I didn't realize this until after I had married and went to borrow the book from her.  This was before the days of Amazon and I thought I had lost this book forever.
In 1996, I was visiting a good friend and her daughter was making pig shaped cookies.  They turned out really cute so I asked her where she got the idea from.  Much to my surprise it was from the Betty Crocker Cooky Book!  She had found it at a garage sale.  I shared with her my memories and we both got a laugh from it.  Much to my surprise, on Mother's Day my dear friend turned over this precious book to me for a gift.
This book does give me fond memories not only of baking, but also of my friend who lost the battle with breast cancer a few years ago.  Now when I look through the pages I not only remember the moments of cooking along side my mom, but also of the laughter and tears my friend and I shared.  I hope that everybody has a special cookbook that they hold near and dear to their hearts... we all need one.