tag:blogger.com,1999:blog-50551923700084663442024-02-02T04:05:50.933-06:00Confections of a Readoholic MomAmandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-5055192370008466344.post-15998696880555808802014-01-15T14:36:00.001-06:002014-01-15T14:36:09.055-06:00Deliciously Healthier Chocolate Chip Oatmeal CookiesLet me start out by saying how excited I was with how these cookies turned out. I <i>love</i> oatmeal chocolate chip cookies, and I have seen a number of recipes that played around with "healthy" ingredients, but wasn't sure I wanted to try to "healthify" my cookies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hfyIWItcZngaJTpRwXHX5d122735VP05iBzTBLZq8BIdrK2pJCqzxo9z8fQhg3jdOkfqt4XxYD282XlVg2mIIOWPCEx2pCnw3c3GTCf-mtbocN0CC3jk8Jzwy1Rt55N2Y8kWlNiD_csh/s1600/photo+5+(4).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6hfyIWItcZngaJTpRwXHX5d122735VP05iBzTBLZq8BIdrK2pJCqzxo9z8fQhg3jdOkfqt4XxYD282XlVg2mIIOWPCEx2pCnw3c3GTCf-mtbocN0CC3jk8Jzwy1Rt55N2Y8kWlNiD_csh/s1600/photo+5+(4).JPG" height="400" width="266" /></a>Let's face it, if I'm eating a cookie I want it to taste like a cookie. I don't want to think, "Sure, it's good for a <i>healthy</i> cookie." I want it to just taste good. Because that's why I'm eating it. Well, I bit the bullet and gave it a whirl. I replaced half the butter with nonfat plain Greek yogurt, I reduced the amount of sugar by a little, and I used whole wheat flour instead of white flour. I never use whole wheat flour in my cookies. I love using it for banana bread, muffins, or other breakfast goods, but <i>never</i> in cookies because I don't want to risk ruining an entire batch of cookies.<br />
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Well, right before I was about to add the whole wheat flour to these cookies, I wavered. I thought, "Maybe I should just use half wheat and half white . . . " But, I stood my ground and added all whole wheat. I'm SO GLAD I did! Combined with the oats, the wheat flour adds a certain amount of nuttiness to the cookies without using actual nuts. Even the cookie dough is delicious, which was a pleasant surprise (not that I'm saying you should eat it . . .).<br />
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These cookies bake up nice and soft, have a slight crispiness around the edges, while staying gloriously chewy everywhere else. I love these. I think they might actually replace my other oatmeal cookie recipes - I love them that much. And while they're still cookies, so by no means <i>healthy</i>, they are certainly better for you than your average cookie, while not sacrificing in flavor or texture. Win-win! I hope you love these as much as I (and my hubby and kids) do!<br />
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There are probably similar recipes out there, but this one's from me. :) According to my calculations, each cookie has about 105 calories. Not too shabby!<br />
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<b>Deliciously Healthier Chocolate Chip Oatmeal Cookies</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zlRbmPwnCizIfqFXsDrEUAG107mvu4WmF5E0JrXeGkJxvsYfUqAS1xzpSobDhWqr1KyOnJh8fWhkszvlOUgoKAAjkQC65n_fCB-AoGrUzq3UUvByN0BAbzX-EX3Ihj8AvAxldSpFKMJK/s1600/photo+3+(10).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zlRbmPwnCizIfqFXsDrEUAG107mvu4WmF5E0JrXeGkJxvsYfUqAS1xzpSobDhWqr1KyOnJh8fWhkszvlOUgoKAAjkQC65n_fCB-AoGrUzq3UUvByN0BAbzX-EX3Ihj8AvAxldSpFKMJK/s1600/photo+3+(10).JPG" height="400" width="266" /></a>1/2 c. softened butter<br />
1/2 c. plain nonfat Greek yogurt<br />
1/2 c. sugar<br />
3/4 c. brown sugar<br />
1 egg + 1 egg yolk<br />
1 Tbls. vanilla<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
2 c. whole wheat or white whole wheat flour<br />
1 c. quick-cooking oats<br />
2 c. chocolate chips (I used semi-sweet and milk chocolate)<br />
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1. Preheat oven to 350 degrees, and line 2 baking sheets with parchment paper</div>
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2. Beat together butter, yogurt, and both sugars on medium speed, 2 minutes.</div>
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3. Add eggs, vanilla, salt, soda, and powder, and beat again for 2 minutes.</div>
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4. Stir in flour and oats until just combined.</div>
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5. Stir in chocolate chips.</div>
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6. Drop by Tbls. onto prepared baking sheets and bake approximately 10 minutes, or until lightly browned around the edges. </div>
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DEVOUR those delicious cookies, and feel good about it! </div>
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Makes about 50 cookies.</div>
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Hugs and cookies,</div>
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<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
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Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-8158824863561949472013-12-19T14:13:00.001-06:002013-12-19T14:13:20.005-06:00White Chocolate Raspberry Cheesecake Truffles (Four Ingredients!)<div class="separator" style="clear: both; text-align: center;">
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Yep, you read that right. Four ingredients to creamy, heavenly, cheesecake-like deliciousness. This recipe was inspired by those Oreo balls - the ones where you mix cream cheese with Oreo crumbs and then dip them in chocolate. Well, I thought if I used graham cracker crumbs instead, it would give it more of a cheesecake-like flavor. Add some raspberry jam, dip them in chocolate, and you have a tasty, impressive treat!<br />
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These were really easy, too. I was nervous they would be really sticky to roll into balls, or that they might fall apart when dipping them in chocolate, but they were really easy to work with. Hope you enjoy this recipe!<br />
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<b>White Chocolate Raspberry Cheesecake Truffles</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlQJqzrV6JJsdCN-FiUdudqxzB4zQTpsaidAtZ-2_WtuSFHNiricj0NRY0KhDe5boL21WEgp1ztAUd2IjfZWtKL9xbbDbxW8cw-aj4vFsBecSt8Rs_SfZlMtK0rziWLczZt1kTWFAcM1I/s1600/photo+1+(10).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlQJqzrV6JJsdCN-FiUdudqxzB4zQTpsaidAtZ-2_WtuSFHNiricj0NRY0KhDe5boL21WEgp1ztAUd2IjfZWtKL9xbbDbxW8cw-aj4vFsBecSt8Rs_SfZlMtK0rziWLczZt1kTWFAcM1I/s400/photo+1+(10).JPG" width="266" /></a>1 14 oz. box graham crackers, crushed into crumbs<br />
1 1/2 pkgs (12 oz.) softened cream cheese (I used the 1/3 less fat kind and it worked great, but full fat is just fine, too)<br />
1/4 c. seedless raspberry jam<br />
1 pkg. white CandiQuik<br />
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1. Using a stand or hand mixer, beat cream cheese 1-2 minutes.<br />
2. Add graham cracker crumbs and raspberry jam, and mix until thoroughly combined.<br />
3. Using a Tbls-size cookie scoop, roll mix into balls and place on a cookie sheet. Cover with plastic wrap and refrigerate until cold.<br />
4. Melt CandiQuik using whichever method you prefer - saucepan, microwave - I used a small crockpot set to low. Use a fork to dip balls individually. Tap off excess chocolate and place on waxed paper to cool/harden.<br />
5. Store in the refrigerator until ready to use.<br />
Yield: approximately 50<br />
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Hugs and cookies,<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-61574671900841964362013-12-17T12:34:00.001-06:002013-12-17T12:34:23.030-06:00Meyer Lemon MeltawaysWhen I'm thinking of what to include on my cookie tray, I always remember a piece of advice my mom gave me. When putting together a variety of sweets, it's always nice to include something citrus-y to provide a contrast to the richer, more decadent treats. These Meyer Lemon Meltaways are absolutely perfect. Even if I wasn't looking specifically for a citrus cookie, I would use these again. They are so buttery, tender, and scrumptious, with the perfect amount of tartness from the lemons, and sweetness from the powdered sugar. Cookie perfection.<br />
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I ate three of them in a matter of minutes before I stopped myself and dutifully put the rest away. If you don't have Meyer lemons, just use regular lemons. Or, you can use limes, which would be delicious, too. I happened to have some Meyer lemons on hand, courtesy of my parents, so of course I put them to the best use possible - dessert! Just writing this post makes me want to pull them out of the freezer and devour some more. But, I won't . . . Or will I? If my family doesn't see these on their cookie trays, I guess they'll know why. :)<br />
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<b>Meyer Lemon Meltaways</b> (original recipe found <b><a href="http://www.mymacedoniankitchen.com/?p=1363">here</a></b>)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavsxhtKB59g-1O2k6Nr2alKIxcph_VXrV-1hZcLd5KLAtxZzAwSrpno4Bx7-Bmuzew-d19UlJL2UHHbv20TVkBNrMVpGKCS97owF8z7HbjnsKr16ALtO3YIQtIuEunqbh5iNdXQ_fWXfr/s1600/photo+1+(9).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavsxhtKB59g-1O2k6Nr2alKIxcph_VXrV-1hZcLd5KLAtxZzAwSrpno4Bx7-Bmuzew-d19UlJL2UHHbv20TVkBNrMVpGKCS97owF8z7HbjnsKr16ALtO3YIQtIuEunqbh5iNdXQ_fWXfr/s320/photo+1+(9).JPG" width="228" /></a>3/4 c. softened butter<br />
1 c. powdered sugar, divided<br />
zest of 2 Meyer lemons<br />
2 T. fresh Meyer lemon juice<br />
1 T. vanilla<br />
1 3/4 c. + 2 T. flour<br />
2 T. cornstarch<br />
1/4 t. salt<br />
1. Cream together butter, and 1/3 c. powdered sugar until light and fluffy - 2-3 minutes.<br />
2. Beat in lemon zest, lemon juice, vanilla, cornstarch, and salt.<br />
3. Stir in flour until a stiff dough forms.<br />
4. Place dough on a piece of plastic wrap, and form it into a 1 1/4 inch diameter log. Wrap in plastic wrap and refrigerate at least 1 hour.<br />
5. Preheat oven to 350 degrees, and line 2 pans with parchment paper.<br />
6. Slice the dough into 1/4 inch thick slices (I got 36 cookies out of mine) and place on the cookie sheets.<br />
7. Bake 10-12 minutes, or until the bottoms are just slightly browned. Remove from the oven, allow to cool 5-10 minutes, then <i>gently</i> toss with the remaining 2/3 c. powdered sugar. Allow to cool completely before storing in an airtight container.<br />
**Before serving, you can dust them with powdered sugar again if you want.<br />
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Hugs and cookies,<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-16505720963806868092013-12-15T07:53:00.001-06:002013-12-15T07:53:28.654-06:00Salted Nut Roll BarsDecorating's done. Shopping's <i>almost</i> done. Baking . . . not quite there yet. :) There are still a few things left on my list to make, but I'm steadily chipping away. And, at least it's fun! The recipe I'm sharing today is a family favorite, both in my family and Dusty's. Actually, it seems to be a favorite everywhere!<br />
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If you make these, you'll be a rock star. Seriously. Every time I've made these, people have fallen in love with them. They're crunchy, chewy, salty and sweet. I love everything about them - especially the fact that they're super easy! I can't believe I haven't shared this recipe with you yet - it's a staple around here, especially at Christmas. It's one of those out-of-the-ordinary additions to your cookie tray that people will love.<br />
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I found the recipe in my home church's cookbook years ago. I know there are others floating around on the internet that have slight differences, but I've never bothered trying them because this one turns out perfectly every time! Hope you and yours enjoy them as much as we do!<br />
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<b>Salted Nut Roll Bars</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJ2mUAJiBP4yWyVhiB4I1n0-UU1770X0-Hgj2zdyxgfe2kO4PwycjydgqsIQNY1fmEAgYAKazb7kr5UFdYF2s1VMajA0I9KblnqNgDua6mgBwNBhWm1fkO4jrCJpXabx68Fp1PocUAyVy/s1600/photo+3+(7).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJJ2mUAJiBP4yWyVhiB4I1n0-UU1770X0-Hgj2zdyxgfe2kO4PwycjydgqsIQNY1fmEAgYAKazb7kr5UFdYF2s1VMajA0I9KblnqNgDua6mgBwNBhWm1fkO4jrCJpXabx68Fp1PocUAyVy/s400/photo+3+(7).JPG" width="266" /></a>1 pkg. yellow cake mix<br />
1/2 c. softened butter or margarine<br />
1 egg, lightly beaten<br />
3 c. mini marshmallows<br />
12 oz pkg (2 c.) peanut butter chips<br />
1/4 c. butter or margarine<br />
2/3 c. light corn syrup<br />
2 t. vanilla<br />
2 c. rice krispies<br />
2 c. peanuts (I prefer dry roasted)<br />
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1. Preheat oven to 350 degrees, and grease a 9x13 pan.<br />
2. Stir together dry cake mix and egg. With a pastry cutter, or two knives, cut in 1/2 c. softened butter until a crumbly, sand-like mixture forms. Press firmly into prepared pan and bake about 12 minutes.<br />
3. Sprinkle crust with marshmallows, and bake 3-5 more minutes, or until marshmallows are puffed. (They should still be white, not browned.) Allow to cool while you make the topping.<br />
4. In a medium-large saucepan, melt the peanut butter chips, 1/4 c. butter, and corn syrup until smooth. Stir in vanilla, rice krispies, and peanuts.<br />
5. Carefully spread over marshmallow layer, and allow to cool completely before slicing.<br />
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Hugs and cookies,<br />
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<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
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<br />Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-79957768215675857992013-12-10T14:05:00.002-06:002013-12-10T14:05:22.517-06:00Triple Chocolate-Mint CookiesBefore I get to the cookies, I have to share a hilarious "Aiden'ism" (he's our second, and is almost 3). His big brother, Asher, is in pre-school and is really into titles and authors. Some of his favorite books right now are Curious George, and we always go through the title and author before we start reading: <i>Curious George's Dinosaur Discovery</i> by Margaret and H.A. Rey. Well, Aiden, Mr. Mimic-er, <i>always</i> says: "Curious George's Dinosaur Discovery by <b>Nugget</b> and H.A. Rey." I find it so hilarious, and I'm not quite sure why! I laugh every single time he says it, and sometimes at random times during the day when it pops into my head. What a goober. On to the cookies . . .<br />
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This recipe came from my head - it's similar to a chocolate chocolate chip cookie, but with a number of mix-ins to make it extra special for the holidays. I love chocolate and mint together and could eat a whole plate of these. Something about the mint makes them almost refreshing so in my head I'm thinking "These aren't really cookies, right?" Ha - wrong. They're decadent and delicious and a fun change of pace from what I usually make.<br />
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These cookies have triple the chocolate <i>and</i> triple the mint! Yumm-o. The chocolate comes from chocolate chips, mint chocolate chips, and cocoa powder - and also Andes mints, so I guess it's quadruple the chocolate-i-ness! The mint comes from the mint chips, Andes, and peppermint extract. The Andes mints aren't abso<i>lutely</i> necessary, but they add an extra layer of flavor, and look so pretty on top of the cookies. If you don't want to buy them especially, you can replace them with some extra holiday chocolate chips. These are a great addition to your cookie round-up this year.<br />
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<b>Triple Chocolate-Mint Cookies</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrRtEO4gJy-772wHFvf39wCUPblG-j5DncTe89LWqMpnNFx_y79m60Rj7KYvjOgaTcGbUwKAnIlftTeksel1671QFElXqZtYB5s5dFfdYy3okiaIWMsTsJzYKXgHul8FzJDuPsVcSHRQH/s1600/photo+2+(10).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrRtEO4gJy-772wHFvf39wCUPblG-j5DncTe89LWqMpnNFx_y79m60Rj7KYvjOgaTcGbUwKAnIlftTeksel1671QFElXqZtYB5s5dFfdYy3okiaIWMsTsJzYKXgHul8FzJDuPsVcSHRQH/s400/photo+2+(10).JPG" width="266" /></a>1 c. softened butter<br />
1 c. sugar<br />
1 c. brown sugar<br />
1/2-1 tsp. peppermint extract (depending on how mint-y you like it; I used 3/4 tsp.)<br />
2 eggs<br />
1 tsp. baking soda<br />
1/2 tsp. salt<br />
1/2 c. cocoa powder<br />
2 1/2 c. flour<br />
1 1/4 c. holiday chocolate chips (the ones with chocolate chips combined with red and green ones; or just regular chocolate chips)<br />
3/4 c. mint chocolate chips<br />
1 c. chopped Andes mints<br />
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1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.<br />
2. Cream together butter and sugars on medium speed, 2-3 minutes.<br />
3. Add eggs, peppermint extract, soda, and salt. Beat again, 2 minutes.<br />
4. Add cocoa powder and mix slowly until combined.<br />
5. Stir in flour until just combined.<br />
6. Stir in holiday chips and mint chips. Have chopped Andes mints set aside.<br />
7. Drop dough by Tbls. onto prepared baking sheets, and bake 10-12 minutes, or until edges are set and the tops of the cookies are no longer shiny.<br />
8. After they come out of the oven and are still hot, sprinkle tops with chopped Andes, and <i>lightly</i> press into the tops. Allow to cool completely before storing.<br />
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*With all the mint going on in these, you might be thinking it would be too overwhelming. Don't worry about that - the chocolate and mint complement each other and blend perfectly. It's not an overwhelming mint flavor. And you can certainly cut back on the mint extract if you're feeling leery of it.<br />
Yield: Approx. 36 cookies<br />
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Hugs and cookies,<br />
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<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-68919861408199959262013-12-04T20:32:00.001-06:002013-12-04T20:32:50.442-06:00Holiday Baking How-ToThe holiday season is upon us. There are a million things to do: shopping for gifts for family, friends, teachers; decorating the house and the tree; menu planning; travel planning; packing, unpacking, repacking; Christmas programs; wrapping presents; stuffing stockings . . . And there are probably many more things I didn't list! How on <i>earth</i> can you find time to bake goodies - it's just one extra thing that it's hard to find time to do in the hustle and bustle. I'm here to tell you it's doable!<br />
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I <i>love</i> holiday baking. I love putting together cookie trays and filling them with a variety of cookies and candies - trying out new recipes while including old favorites. It gives me a lot of joy - especially when I come across a recipe that I know a family member will love. All that said, I've come up with a list of 5 things that make my holiday baking smoother, less stressful, and enjoyable.<br />
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<i>Tip #1: Use parchment paper</i><br />
Maybe you've never used it before, or maybe you just don't use it in your everyday baking (I often don't). Use it now! Line your cookie sheets with it and you won't have to be worried or concerned that your cookies will stick to the pan and you'll have wasted time/effort/money making them. And it makes clean-up a cinch!<br />
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<i>Tip #2: Bake ahead and freeze</i><br />
When it comes down to the last few days before a get-together or family gathering, you usually don't have extra time to bake 6 dozen cookies or bars to make your cookie tray fabulous. Most cookies and bars hold up great when frozen, with little to no difference in taste or texture. With cookies, bake them and allow them to cool <i>completely. </i>Put them in ziplock bags, or plastic storage containers with waxed paper between layers. If they're decorated cookies, it's a bit trickier, but you can always freeze the cookies and pull them out to decorate the day before or the day you need them<br />
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For bars, line your pan with parchment paper so there's a bit of overhang. When they've baked and cooled, use the parchment paper to lift them out of the pan. Wrap the entire thing (carefully) in plastic wrap, then tinfoil. Then, you can place them in a larger container, or back in the pan you used and into the freezer. By freezing it as a whole instead of individual bars, you help maintain freshness. Pull them out when you need them, and allow them to defrost until you are able to cut them. (When cutting bars for my tray, I cut off the edges for a nicer-looking edge. You can also cut them diagonally to make diamonds instead of squares for a little variety.)<br />
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<i>Tip #3: Include non-traditional favorites</i><br />
I'm all for using peppermint, ginger, eggnog, and any other seasonal flavors in my Christmas baking. But, I often find that people enjoy things that are outside the box, too. If you have a recipe that's always a hit, don't be afraid to put in on your cookie tray! They don't <i>have</i> to be fancy. Do you love peanut butter cookies? Or maybe you have a killer chocolate chip cookie recipe? Use it! People love when there are options they weren't expecting. And often those are the ones that go first and fastest.<br />
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<i>Tip #4: Invest in a small cookie scoop</i><br />
Cookie scoops in general are a huge time-saver. I have a larger one, and a smaller one that's about 1 Tbls. I always use the smaller one for Christmas baking. If you have 5-10 different cookies on your tray, you don't want people to get full after only tasting one! Make them smaller so your family and friends can enjoy a few without feeling guilty or overly-stuffed. (I usually say "who cares" and sample them all . . . How else will I know which is my favorite?) <b><a href="http://www.target.com/p/chefs-soft-grip-portion-cookie-scoop-1-oz/-/A-14987555#prodSlot=medium_1_2&term=cookie+scoop" target="_blank">This</a> </b>cookie scoop is similar to the one I have (although the spring in mine broke after last Christmas - bummer), and I think it's the perfect size. You can also find something similar in most stores (i.e. Target, Walmart, etc.).<br />
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<i>Tip #5: Looks aren't everything</i><br />
Your cookies aren't all perfectly round? Your chocolate drizzles looks like chocolate blobs? The edges got a teensy bit too brown? Doesn't matter. People will eat them. People will love them. Unless you're selling them and people are basing their purchase on their looks, I think the "You eat with your eyes first" phrase is overrated. Don't get me wrong - pretty food is initially more appetizing; but, keep in mind you're bringing these as a treat. People are eating them for free - they won't mind if they don't look quite as fancy as the bakeries' treats. Don't be afraid to try new decorating techniques, but don't get bummed out if they don't look picture perfect. Just enjoy the process, and take pride in your accomplishment! (And hey, if people don't eat them, you get to eat the leftovers . . . Ain't nothin' wrong with that!)<br />
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So, there you go. Hopefully you found something helpful in there. I'll be posting some new recipes later, but for now, here's a list of some past goody favorites that will be making their appearance on my cookie tray again this year:<br />
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<b><a href="http://confectionmom.blogspot.com/2012/12/12-days-of-goodies-day-10-cranberry.html" target="_blank">Cranberry Bliss Bars</a> </b>- Seriously, I think these should be on everyone's baking list. Even if you think you don't like cranberries, I think you'll love these. White chocolate and cream cheese? Heck yeah!<br />
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<b><a href="http://confectionmom.blogspot.com/2012/12/12-days-of-goodies-day-6-white.html" target="_blank">White Chocolate Cherry Shortbread Cookies</a> </b>- Delicious combo, and so pretty.<br />
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<b><a href="http://confectionmom.blogspot.com/2012/12/12-days-of-goodies-day-11-better-than.html" target="_blank">Better-Than-Mounds Bars</a></b> - I always have to include something coconutty for the coconut lovers on both sides of my family and these never disappoint!<br />
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Stay tuned for recipes to come!<br />
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Hugs and cookies,<br />
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<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-7269001487644457892013-02-13T14:22:00.002-06:002013-02-13T14:22:52.070-06:00Pinterest Projects: DIY Candy ContainerOh Pinterest, what would I do without you and your crafty ideas? Every time my mom sees something semi-creative in my house she says, "Oh that's so cute! Did you see it on Pinterest?" :) I'm not sure why she bothers to ask that anymore. I pretty much have <i>zero</i> creativity when it comes to crafts, but if I see something simple I can duplicate it. So, if you're ever at my house and you see something creative and handmade . . . Yes, I got the idea from Pinterest!<br />
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Well, I intended to make <b><a href="http://wrapcandy.com/crafts/2011/11/make-a-gumball-candy-dish-craft/" target="_blank">this crafty little thing</a></b> for Christmas . . . That didn't happen. Then, I meant to make it before Brynna was born so I could have it ready for Valentine's day. That didn't happen either, <i>even </i>though I had all the supplies. So, last weekend I buckled down and made this adorable candy container!<br />
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You can find the directions for this little project over <a href="http://wrapcandy.com/crafts/2011/11/make-a-gumball-candy-dish-craft/" style="font-weight: bold;" target="_blank">here</a>. I only made a couple changes:<br />
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1) I used chalkboard paint - that way I can change what it says depending on the occasion. (I thought the "Merry 'Kiss-mas'" idea was adorable, but then I could only use it for Christmas)<br />
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2) I used my hot glue gun to glue everything together instead of E6000 adhesive - worked great for me!<br />
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Anyway, let me know if you've made this little craft, or how it turns out if you make it now! I have a feeling it'll be a hit with my boys. Who doesn't love chocolate in a fun container?Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-91827336314568967582013-02-04T17:12:00.001-06:002013-02-04T17:12:34.921-06:00Brynna's Birth Story Part 1: Decision to Induce EarlyAfter slipping and sliding on the ice on our way to and from church on Sunday morning, Dusty and I gave the boys lunch and put them down for naps. Per my usual routine I grabbed a snack (a cookie) and the laptop and sat down to peruse the internet for a bit. "Why on earth are my palms so itchy?" I thought to myself. As I thought about it and tried to scratch my palms, I realized they'd been really itchy all day, and much more noticeable after I sat down to relax.<br />
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So began an internet search for "itchy palms during pregnancy." I had no idea whether it was a pregnancy symptom, or simply a matter of dry, winter skin. The information I found pointed to the fact that most of the time it's from increased estrogen levels during pregnancy. However, there was also a slight possibility that it could be something called <b><a href="http://www.babycenter.com/0_itchy-skin-during-pregnancy_9450.bc" target="_blank">cholestasis</a></b>. It doesn't affect many pregnancy women, but it's a problem with the mother's liver that can also cause problems with the baby.<br />
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I figured I should call the on-call OBGYN just to make sure there wasn't anything I needed to do immediately since I had a doctor's appointment in two days. She recommended I come on in to Labor and Delivery to have a non-stress test done to rule things out and check on the baby.<br />
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I sat there hooked up to the baby monitor machine for about an hour, answered the nurse's questions, and finally saw the doctor. What she told me caused a tinge of panic to set in. Everything looked good with the baby, thank God. However, the test for cholestasis is a fasting test which meant that I would have to wait until Monday to have it done. Also, the lab would have to be sent to Mayo, and results could take 5-7 days to get back. The problem was this: one of the possible effects of cholestasis is that the baby can die while in your uterus. Doctors don't know why it happens or how to prevent it.<br />
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My options were these: 1) induce that evening with an increased risk of a C-section (because I'd already had a C-section, inducing increases the risk of the scar rupturing during labor); 2) wait until Monday to see how the itchiness was, have the lab done, and possibly induce depending on how I was feeling; or 3) have the lab done Monday, and wait until test results came back before making a decision.<br />
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The doctor seemed <i>really</i> hesitant to induce since I'd had a C-section. Thankfully, there was no risk developmentally for the baby since I was 3 days away from my due date, so we didn't need to factor that into the decision. I called my husband to talk everything over, and although I was leaning toward inducing that evening (and I think he was, too), we decided I should call my mom to see what she thought. Her thoughts were the same as mine: worst case scenario with inducing that evening was that it wouldn't take and I would have to have a C-section; worst case scenario with waiting was that if I <i>did</i> have cholestasis, our baby girl could die without warning. I called Dusty back and he was on board . . .<br />
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Phew - decision made. Now to just run home quick to grab a few things and say goodbye to the boys. That's when the nurse told me they didn't want me to go home before inducing; they just wanted to get things going. I hadn't even packed a bag! I assumed one of two scenarios would take place: either I would have a scheduled inducement and have plenty of time to pack things, or I would go into labor on my own and still have time to throw some things in a bag before having to go to the hospital. Silly me for thinking I knew everything. God's plans are not our own! I also had a meltdown when she told me I couldn't go home because I didn't get to say goodbye to the boys. The last I saw them was when we put them down for their naps, and I <i>so</i> wanted to explain things to them, hug their little bodies, and kiss their little cheeks. But, that was not to be.<br />
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And, <i>who</i> would we have watch the boys while we were in the hospital? We had had freezing rain most of the day and everything was ridiculously slippery (i.e. I slipped and fell walking to the car). Thankfully, Dusty's parents said they could come, but didn't know how long it would take since it's a 3 hour drive to begin with, and the roads were slick. They set out immediately, and I called some friends from church who readily agreed to drive into town to watch the boys - thank the Lord for good friends! And thank the Lord that the boys were with people they know, who also have kids similar in age for them to play with. It was a huge, <i>huge</i> relief for me to know that the boys wouldn't be panicking while we were gone.<br />
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After all of those logistics were figured out, it was time to wait for Dusty to come, and of course, wait for them to break my water and see where the night would take us.<br />
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Stay tuned for Part 2: Labor and Delivery :)<br />
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<br />Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-68578409222608715752013-01-25T17:30:00.004-06:002013-01-25T17:30:33.462-06:00Prepping for Baby #3When I was pregnant with Asher, there wasn't much to prep other than deciding what to bring with us to the hospital, making sure we had a car seat, and having a crib.<br />
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With Aiden, I still didn't do a whole lot of preparation. Dusty and I made sure to have a list of things for my mom to know - what Asher's routine was, what he ate/didn't eat, some translations as far as what certain things in his vocab meant since he was only 17 months, and directions for how to work the TV/cable.<br />
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For this baby, I feel like there are a million things I should have ready that I just didn't think of when Aiden came around. Here are some of the things I've done to prep, and some of the things I'm working on:<br />
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<i>* Cleaned out the boys' closets and packed away all the stuff that didn't fit anymore.</i> I don't know about you other moms, but I'm horrible at keeping up with that! I tend to know just by looking if something still fits, but if my husband were to get them dressed, he'd assume that it fit, even if they outgrew it 4+ months ago. It's a logical assumption - why would it be in there if it didn't fit? So, I figured that for whomever is staying with the boys while we're at the hospital, I should really only have clothes in there that <i>still fit</i>. Common courtesy, right?<br />
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<i>* Cleaned out my closet and drawers.</i> It was way overdue. Everything was so unorganized, and my maternity clothes were all mixed together with regular clothes that I still wore while pregnant. I separated all of my strictly maternity clothes into one section so after the baby comes it'll be easy to pack away. I also streamlined the rest of my clothes because there were<i> a lot</i> that I knew I wouldn't wear anymore. Also, I decided I'd put my biggest pairs of jeans/pants right up front for convenience post-baby. I still kept my smaller ones, but they're a little more tucked away.<br />
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<i>* Keeping up with laundry.</i> The last thing I want is for us to be at the hospital and the boys' clothes to be piled in the dirty clothes baskets - how annoying for whoever's watching them! I really hate putting laundry away. Hate. It. I'm not sure why. But, I came up with a <b>new laundry strategy</b> that's been working really well for me! Instead of washing, drying, and folding 3 loads of laundry at once and then letting them sit there until I needed the baskets again, I made a change. Now, I wash, dry, and fold <i>one load only</i>. After it's folded, I bring it straight upstairs and put them away. It's much more manageable for me. I can still get three loads done in a day, but now they're all put in their proper places, too!<br />
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<i>* Keeping the fridge stocked.</i> I want to make sure we're not out of milk, eggs, cheese, bread, or any of the other staples we use for the boys each day. I want the transition from 2 to 3 kids to be as seamless as possible.<br />
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<i>* Keeping the freezer stocked</i>. The difference here is that it's being stocked mostly with things that I've made. I'm trying to keep a variety of breakfast options for the boys both while we're in the hospital and after we get home so mornings aren't totally crazy. I've frozen a couple different kinds of muffins, some quick breads, and we also keep frozen waffles on hand. Also, frozen veggies are a must, and I froze a few supper options, too to make life easier. (The boys really aren't difficult as far as food goes, and we'll only be gone <i>probably </i>2 nights, but I want whoever's watching them to not have to wonder about what to give them).<br />
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<i>* Keeping some easy snacks on hand for after the baby comes. </i>I want to make sure we have fresh fruit both for me to munch on, and the boys. Also, I'm trying to make sure we have some mixed nuts around because 1) I love them, and 2) they're a great source of protein. Cereal is great, too, especially if you're like me and like to munch on it dry.<br />
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<i>* Keeping the house neat/tidy. </i>I really don't want the floors (either hardwood or carpet) to be covered in crumbs and gunk when we're gone. How gross for someone to have to come watch the boys in that! :) That means I'm trying to stay on top of the vacuuming and sweeping and keeping the counters spic and span.<br />
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I think that about covers all of it - I'll post separately on what I'll be bringing to the hospital for baby and me.<br />
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<b>What did/would you do to prep for a baby?</b><br />
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On a side note: I absolutely love, love, <i>love</i> Trader Joe's soft, strawberry licorice. It's heavenly. And I'm not usually much of a licorice fan. The bad thing is that there isn't a Trader Joe's even remotely close to us. Well, the other day I was in the dollar section at Target, and they had packages of <i>soft, strawberry licorice</i> there that I hadn't ever seen before (I think it's made in Australia or something). It's Darrell Lea brand, which I hadn't heard of, but it's a perfect substitute for Trader Joe's as far as flavor and texture, and it's only a buck. Seriously, it's delicious! Anyway, I wanted to share that tidbit with you in case you happened to be in the same circumstance as I was. :)Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-37473861956265977712013-01-22T17:26:00.001-06:002013-01-22T17:26:15.001-06:00The Perfect Chocolate Chip Cookie and a 39 Week UpdateThese cookies are amazing. They're pretty different than these <a href="http://confectionmom.blogspot.com/2011/08/chocolate-chip-cookies-classically.html" style="font-weight: bold;" target="_blank">Browned Butter Chocolate Chip Cookies</a>, both in texture and taste. If you're looking for an across-the-board-crowd-pleasing cookie these are it. The Browned Butter recipe is absolutely delicious, but it doesn't really appeal to kids as much because it's a little more sophisticated. These, on the other hand, have the classic buttery flavor, are incredibly soft and chewy, and are totally dangerous because of that - I made two batches in a matter of days because we (or I) gobbled them up!<br />
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The method is what's really important with these cookies, and because they require a half hour of refrigeration they take a little longer than some cookie recipes. But, they're totally worth it. Whip up the dough in the morning, and bake them off during/after supper for a delicious treat! The other great thing is the versatility - it's just a really great dough base, so by changing up the mix-ins, you can have endless varieties of cookies! If you visit the original source, they tell you all types of things that can/do go wrong with cookies, and how to fix those problems; so, if your cookies don't turn out right, or you've had problems in the past, check it out because it's really helpful!<br />
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<b>The Perfect Chocolate Chip Cookie </b>(original recipe found <a href="http://theperfectchocolatechipcookie.com/instruct.php" style="font-weight: bold;" target="_blank">here</a>)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Jid54qA8tCMghhIc7QTlsO8MSjuW-uDulIvg_Vo5tyVrhB04fy2-5d5TIQidiNBssA3dFXVoJmwGDM5XQje7m5ZvbFWz47yZyu3XxXPcoorgisw8YVA5qxIElT1fTvR6qGl9uxVEL2uC/s1600/DSCF4536.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Jid54qA8tCMghhIc7QTlsO8MSjuW-uDulIvg_Vo5tyVrhB04fy2-5d5TIQidiNBssA3dFXVoJmwGDM5XQje7m5ZvbFWz47yZyu3XxXPcoorgisw8YVA5qxIElT1fTvR6qGl9uxVEL2uC/s320/DSCF4536.JPG" width="320" /></a>1/2 c. softened butter<br />
1/2 c. shortening<br />
1 c. brown sugar<br />
1 c. minus 2 Tbls. sugar<br />
2 eggs<br />
2 tsp. vanilla<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1 1/2 c. chocolate chips<br />
2 3/4 c. flour<br />
1. Beat butter and shortening together with the whisk attachment for 3 minutes.<br />
2. Add both sugars and beat again for 3 minutes.<br />
3. Add eggs, vanilla, soda, and salt, and beat until combined - about 1 minute.<br />
4. Scrape down bowl and stir in chocolate chips by hand.<br />
5. Stir in flour just until combined.<br />
6. Form dough into 1 1/2 inch balls, and refrigerate 1/2 an hour, or up to two days.<br />
7. Preheat oven to 375 degrees (allow 15-20 minutes for this to ensure oven is the right temperature) and place dough on parchment-lined baking sheet. Bake 8-10 minutes. Cookies should be light golden brown around the edges with some light brown spots on top. If the tops are domed and shiny-looking, they need another minute or two. Allow to cool on the cookie sheet for a few minutes and transfer to a wire rack to cool completely. Prepare to gain a few pounds!<br />
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In other news, I've made it to 39 weeks pregnant, and still nothing to show for it other than a large belly and bags under my eyes. :) I still am not getting much sleep - Aiden has a cold that kept him up with a cough for a couple nights, which meant it kept Dusty and I up comforting him. Thankfully it's improved a lot. But, even though he slept well last night I had the worst night of sleep of my life. I literally felt like I didn't get any sleep until sometime after 3 a.m. when I last looked at the clock - I'm sure that's not actually true, but it felt like it. My body just can't relax anymore . . . Time for this little lady to make an appearance!</div>
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Asher's been really cute lately - he asks on a daily basis if his baby sister is here yet. :) Unfortunately for all of us I keep having to tell him "no." Aiden turned 2(!) last Friday so we celebrated with family on Saturday, which is always fun. It also helps keep my spirits up when I get to spend time with family . . . Time is a-draggin'! </div>
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I've had some contractions and quite a bite of cramping, but clearly it hasn't led anywhere yet. The longest I'll be pregnant is up until February 6, so hopefully these last two weeks fly by! I keep hoping that maybe the third time's a charm and I won't have to be induced this time. We shall see . . . Until then, I'm thankful to have had a healthy pregnancy thus far, and that I'm not nearly as uncomfortable as I could be. Now I'm just focusing on praying for a smooth delivery and a healthy baby!</div>
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<tr><td class="tr-caption" style="text-align: center;">39 weeks with Baby Girl</td></tr>
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<br />Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com2tag:blogger.com,1999:blog-5055192370008466344.post-699178296236267782013-01-10T16:09:00.001-06:002013-01-10T16:09:55.723-06:00Hot Cocoa CookiesI <i>love</i> hot chocolate. It's my winter indulgence. Of course I love fancy, flavored types, but I definitely don't turn my nose up at a Swiss Miss packet! Often, I have more cocoa on my hands than I know what to do with since I'm the only one in the house who drinks it, so I was excited to find a way to use a couple packets for something other than drinking.<br />
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For this recipe, I used a combination of <b><a href="http://www.pipandebby.com/pip-ebby/2011/11/14/hot-cocoa-cookies.html" target="_blank">these cookies</a></b> and <a href="http://tastykitchen.com/recipes/desserts/fudgy-brownie-cookies/" style="font-weight: bold;" target="_blank">these cookies</a>, and added a little spin of my own by rolling the cookies in hot cocoa/powdered sugar before baking. They were a hit in our household - Dusty loved them, and the boys kept asking for them . . . It probably doesn't hurt that there's half a marshmallow right on top! The cookies are soft, chewy, and fudgy and sure to please a chocolate-lover. I hope you like them as much as we do!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVoUhgwQLeQhRUnBlIm_pJFHowkawFO4se_dZG-sqvY01xyb7JKYI7huQp3fY2iqE6SbLjoYdcUU0oVg42rQSfFeEiFjG1hMj0sskAemsGTeVe7aLR8_YT021UoTqP8hH78Y9cccBc_li/s1600/DSCF4527.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKVoUhgwQLeQhRUnBlIm_pJFHowkawFO4se_dZG-sqvY01xyb7JKYI7huQp3fY2iqE6SbLjoYdcUU0oVg42rQSfFeEiFjG1hMj0sskAemsGTeVe7aLR8_YT021UoTqP8hH78Y9cccBc_li/s320/DSCF4527.JPG" width="320" /></a><b>Hot Cocoa Cookies</b><br />
1 pkg. brownie mix (dry)<br />
1 1/4 c. flour<br />
1/4 c. brown sugar<br />
1/2 c. butter, melted<br />
2 eggs<br />
2 Tbls water<br />
2 packets hot cocoa mix<br />
1/4 c. powdered sugar<br />
large marshmallows (about 10)<br />
chocolate bars (probably 2 or 3; cut into about 1 inch pieces)<br />
1. Mix together brownie mix, flour, sugar, butter, eggs, and water until a stiff dough forms. Refrigerate 2 hours.<br />
2. Preheat oven to 350, and line a baking sheet with parchment paper.<br />
3. Mix together hot cocoa mix and powdered sugar. Drop dough by heaping Tbls. into mixture and roll until covered. Place on prepared baking sheet. Bake 10 minutes.<br />
4. Meanwhile, cut each marshmallow in half, and stick a piece of chocolate on the bottoms. When cookies come out of the oven, gently press marshmallow/chocolate into the center and continue baking 4-5 minutes.<br />
5. Eat warm for an ooey-gooey treat, or allow to cool.<br />
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Hugs and cookies,<br />
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<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-8313042813395921532013-01-07T16:06:00.004-06:002013-01-07T16:06:27.821-06:0036 Weeks and My First Weird Pregnancy CravingHip-hip-hooray! I'm <i>almost</i> done with this pregnancy. It hasn't been horrible by any means, but I'm ready to be done. I look forward to being able to breathe easily, roll over in bed without it being difficult, not feeling tired all the time . . . Wait, that last one won't change. Oh well. Mostly I'm looking forward to meeting this little girl! <div>
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We've been working on figuring out a name for this gal. It's never easy. Dusty and I combined our lists of names we like and there are <b>15</b> of them. Yikes. We're each going to narrow it down to our top ten and see where we stand; then top 5. When we go to the hospital we'll probably have two or three to choose from after we see what she looks like. That's what we did with both boys and it seemed to work well for us.</div>
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I've been sleeping pretty horribly at night, which is getting annoying. It's not due to discomfort, which is almost more frustrating; I wake up around 2 or 3 a.m. and am so restless and wide awake that it takes 1-2 hours to get back to sleep. Then of course my mind wanders to all the things we should get done before she comes. We're working from the assumption that she'll be overdue (like both boys), but are realizing that she <i>could</i> come at any time. Need. To. Prepare. <i>Everything</i>.</div>
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The other day I had a really bizarre pain where my upper thigh connects to my hip and I almost had to call Dusty home from work. I don't know <i>what</i> it was (I'll ask my doc tomorrow), but I could barely move because it was so painful. It lasted a few hours, and gradually receded. I haven't had it since, so who knows. But, I hadn't experienced with either of my past pregnancies, so it was a little scary. Good thing my mom was available via phone for reassurance and advice. :)</div>
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My weird pregnancy craving? Crushed ice. Not flavored. Just plain ol' crushed ice that I can chew on. I actually crave it. We don't have an ice maker in our fridge, so I put a bunch of ice cubes in a glass and put hot water on them so they can more quickly get to a small enough size for me to chew. My husband thinks I'm loony. I agree.</div>
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I think both boys must sense that a big change is coming because they're both unbelievably sweet to me lately. Asher out of the blue says, "I love you, Mommy" and is free with his hugs and kisses. Aiden (who has never been a snuggler) will snuggle right in with a book, ask for hugs and kisses, kiss my tummy, and is just generally sweet. You can bet I'm soaking it all in! </div>
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The last month of pregnancy tends to drag (especially now since the holidays are over), but having weekly doctor appointments helps to speed it up somewhat. By the time this is posted I'll almost be 37 weeks . . . </div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-41004664611955461702012-12-22T20:56:00.001-06:002012-12-22T20:56:38.819-06:0012 Days of Goodies: Day 12 - Eggnog Quick BreadWell, I made it! Twelve goodies before Christmas - I started to think it wouldn't be possible because with the snow storm on Thursday, we lost our power allllll day long. But, I kicked it into high gear on Friday to make sure I completed it. Thank goodness! :)<br />
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Since we're heading out of town my husband and I celebrated Christmas with our boys yesterday and today. They loved all their gifts and all of the special things that go along with Christmas. One of my favorite traditions is to make a birthday cake for Jesus (which the boys helped with this year!) just to keep the focus on what's really important this time of year . . . The birth of our Savior. The birthday cake tradition is one I grew up with, and I love sharing that with the boys. It's a wonderful feeling to keep a tradition like that going, and thinking that maybe someday the boys will be doing the same with their families, too!<br />
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This last goody is a quick bread, and it's perfect if you have leftover eggnog from a party or family gathering . . . Or if you're the only one who likes eggnog but can't drink the entire thing yourself. Even if you don't like eggnog, I think you'll enjoy this bread - the eggnog doesn't stand out as a flavor (although you could certainly use it to make a glaze with some powdered sugar), but just adds a delicious, rich, background flavor. It's perfect for breakfast or to have on your cookie tray.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_gqLzWoxf5ugcb6isrEgMpPHfmg68f019bYDot7G2_fbeO_KSGZiPJVr5l-PbMU4zBiHN86thLO4CZchECNmCZHhlsySX1z6ypnp97EA94P1fwCGgXlwcpPTjhySQfXMwwCsPQC480yx/s1600/DSCF4501.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_gqLzWoxf5ugcb6isrEgMpPHfmg68f019bYDot7G2_fbeO_KSGZiPJVr5l-PbMU4zBiHN86thLO4CZchECNmCZHhlsySX1z6ypnp97EA94P1fwCGgXlwcpPTjhySQfXMwwCsPQC480yx/s320/DSCF4501.JPG" width="320" /></a><b>Eggnog Quick Bread</b> (original recipe found <a href="http://www.culinaryconcoctionsbypeabody.com/2012/11/26/eggnog-quick-bread/" style="font-weight: bold;" target="_blank">here</a>)<br />
1/2 c. butter, melted<br />
1/2 c. vegetable oil<br />
2 eggs<br />
2 c. sugar<br />
2 c. eggnog<br />
2 tsp. vanilla<br />
2 Tbls. Southern Comfort (optional)<br />
1/2 tsp. nutmeg<br />
2 tsp. baking powder<br />
2 tsp. baking soda<br />
4 c. flour<br />
1. Preheat oven to 350 degrees and grease 2 9x5 pans, or 1 9x5 pan and 4 mini pans.<br />
2. Whisk together all ingredients but the flour until thoroughly combined.<br />
3. Stir in flour until just combined.<br />
4. Evenly distribute batter among the pans and bake larger loaves 45-50 minutes, and smaller loaves 25-30 minutes, or until golden brown and a toothpick comes out clean. Allow to cool 10 minutes in pan before turning out onto a cooling rack.<br />
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Hugs and cookies and merry Christmas!<br />
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<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-27447793722606697012012-12-22T09:44:00.001-06:002012-12-22T09:44:02.034-06:0012 Days of Goodies: Day 11 - Better-Than-Mounds BarsUsually during my Christmas baking I make chocolate dipped coconut macaroons, but this year I didn't feel like scooping out the individual cookies, baking them, then dipping them. However, my youngest brother loves those cookies, so I knew I still wanted to make <i>some</i>thing with chocolate and coconut.<br />
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These bars are easy. They are chewy. They have chocolate and coconut. <i>They. Are. Amazingly delicious</i>. They're one of those bars that I could keep eating and eating despite how full I feel. Dangerous, I know. But seriously, they come together so quickly and are so yummy - you won't be disappointed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0oBLcPEC2U__n1kbfLRWhoiAus_7hfCUY8CGfUXvajpcv30zMVzI8EKzY55t1Z3k4d3giKLMQZz7G0n2so1z6BQfp3QsBI-JKJCzgT3PwglTx_aP8MRde0ZiuTsMeQZwINngZzrFChUq/s1600/DSCF4494.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0oBLcPEC2U__n1kbfLRWhoiAus_7hfCUY8CGfUXvajpcv30zMVzI8EKzY55t1Z3k4d3giKLMQZz7G0n2so1z6BQfp3QsBI-JKJCzgT3PwglTx_aP8MRde0ZiuTsMeQZwINngZzrFChUq/s320/DSCF4494.JPG" width="320" /></a><b>Better-Than-Mounds Bars</b> (original recipe can be found <b><a href="http://moneysavingmom.com/2012/12/better-than-mounds-bars.html" target="_blank">here</a></b>)<br />
1 3/4 c. graham cracker crumbs<br />
1/2 c. butter, melted<br />
1/3 c. sugar<br />
7 oz. sweetened flaked coconut<br />
14 oz. can sweetened condensed milk<br />
1 1/2-2 c. semi-sweet chocolate chips (depending on how chocolate-y you want them)<br />
1 Tbls. peanut butter<br />
1. Preheat oven to 350 degrees, line a 9x13 pan with foil, and grease it.<br />
2. With a fork, mix together graham cracker crumbs, butter, and sugar. Evenly and firmly press into pan. Bake 10 minutes.<br />
3. Meanwhile, stir together coconut and condensed milk. Carefully spread over baked crust, and place back in the oven to bake 15 minutes. Allow to cool.<br />
4. Melt chocolate chips and peanut butter together, and spread over cooled bars. Place in the fridge for 1/2 an hour to set up.<br />
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Hugs and cookies,<br />
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<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-72717873020924286402012-12-21T09:35:00.004-06:002012-12-21T09:35:40.171-06:0012 Days of Goodies: Day 10 - Cranberry Bliss BarsApparently these bars are a knock-off of what they serve at Starbucks. I've never tried them there, but I <i>can</i> say that these might be my favorite goody so far. They are so delicious and decadent and easy to put together that I know I'll definitely be making them even when the Christmas season is over.<br />
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Cranberries aren't used very often (at least in my baking), but you'd definitely miss them if you left them out of this recipe. They pair so perfectly with the white chocolate that it's become a new favorite flavor combination of mine. What? Me? Venturing away from chocolate/peanut butter? I know, I know . . . But these are totally worth it. And the white chocolate cream cheese frosting puts them over the top!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpYu002nFZD61iqu0nRfpwbN7BaM0oHbKD6kJFi3p142m42hUepkBhGiWO9JF0tMZh4bHQU7CBQ4LjcT1BTdKniVhyphenhyphenHleYkhEzJByulw9rk_ipHjA0IoFIWiV2S7kqOJcPIdL5JtLYamo/s1600/DSCF4469.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBpYu002nFZD61iqu0nRfpwbN7BaM0oHbKD6kJFi3p142m42hUepkBhGiWO9JF0tMZh4bHQU7CBQ4LjcT1BTdKniVhyphenhyphenHleYkhEzJByulw9rk_ipHjA0IoFIWiV2S7kqOJcPIdL5JtLYamo/s320/DSCF4469.JPG" width="319" /></a><b>Cranberry Bliss Bars </b>(original recipe can be found <b><a href="http://www.loveveggiesandyoga.com/2012/11/cranberry-bliss-bars.html" target="_blank">here</a></b>)<br />
1 c. butter, melted<br />
2 c. brown sugar<br />
2 eggs<br />
3 tsp. vanilla<br />
1/2 tsp. salt<br />
2 c. flour<br />
1 1/2 c. white chocolate chips<br />
1 c. dried cranberries<br />
1/2 tsp. orange zest<br />
<i>Frosting</i><br />
4 oz. cream cheese, softened<br />
1 c. white chocolate chips, melted<br />
2 c. powdered sugar<br />
1/3 c. dried cranberries, chopped into smaller pieces<br />
1. Preheat oven to 350 and line a 9x13 pan with foil and grease it.<br />
2. Mix together butter, brown sugar, eggs, vanilla, and salt until thoroughly combined.<br />
3. Stir in flour, white chocolate chips, cranberries, and orange zest.<br />
4. Spread evenly in prepared pan, and bake 25-30 minutes, or until the top is light golden brown. Allow to cool.<br />
5. For frosting, beat cream cheese with about 3/4 of the melted white chocolate (just eyeball it).<br />
6. Add the powdered sugar, and beat for 3-4 minutes until light and fluffy. Spread over cooled bars, and sprinkle chopped cranberries over the top. Use a fork to drizzle the remaining white chocolate over the top of the cranberries. (Re-warm it in the microwave for 10-20 seconds if it's set up.)<br />
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Hugs and cookies,<br />
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<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-30359252187904661902012-12-21T08:48:00.000-06:002012-12-21T08:48:19.023-06:0012 Days of Goodies: Day 9 - Toffee Apple Pie CookiesThese cookies use the warm spices of the season (like cinnamon and nutmeg), but kick it up by adding in graham cracker crumbs, chopped apples, and toffee. They're soft and just sweet enough with the white chocolate drizzle on top (you can certainly leave that off). They're traditional enough with the flavors, but those extra ones make them special for the season. Hope you like them!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS2EDNEXTqHbFjDcLnO0t7MI2eNy-8LF83DLfqauhbQP_QUKxCA34ILjfyuiUG5pfLP1exU1FkK-TS6iAwQ9mvhgrMsCs-XxXA9l0DRbZA98FMm1PQ_sUQNI5c3wnSB3jLEKp57eOvoKx/s1600/DSCF4437.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilS2EDNEXTqHbFjDcLnO0t7MI2eNy-8LF83DLfqauhbQP_QUKxCA34ILjfyuiUG5pfLP1exU1FkK-TS6iAwQ9mvhgrMsCs-XxXA9l0DRbZA98FMm1PQ_sUQNI5c3wnSB3jLEKp57eOvoKx/s320/DSCF4437.JPG" width="320" /></a><b>Toffee Apple Pie Cookies</b> (original recipe can be found <b><a href="http://insidebrucrewlife.com/2012/09/toffee-apple-pie-cookies/" target="_blank">here</a></b>)<br />
1/2 c. softened butter<br />
1/2 c. shortening<br />
1 c. brown sugar<br />
1/2 c. sugar<br />
2 eggs<br />
2 tsp. vanilla<br />
2 tsp. baking powder<br />
1 tsp. salt<br />
2 2/3 c. flour<br />
1 c. graham cracker crumbs<br />
1 tsp. cinnamon<br />
1/2 tsp. nutmeg<br />
1 c. finely chopped apple (I used Granny Smith)<br />
1 c. toffee pieces (not chocolate covered)<br />
1/2 c. white chocolate chips<br />
1 tsp. vegetable oil<br />
1. Preheat oven to 350 degrees, and line baking sheets with parchment paper.<br />
2. Cream together butter, shortening, and sugars.<br />
3. Add in eggs, vanilla, baking powder, salt, cinnamon, and nutmeg, and beat again.<br />
4. Stir in flour and graham cracker crumbs until just combined, then stir in the apple and toffee pieces.<br />
5. Drop dough by Tbls. onto prepared sheets and bake 10-12 minutes. Allow to cool.<br />
6. Melt white chocolate with vegetable oil, and use a fork to drizzle over the cookies. Allow the chocolate to harden before storing.<br />
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Hugs and cookies,<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-63801985084030394052012-12-19T12:54:00.003-06:002012-12-19T12:54:40.406-06:0012 Days of Goodies: Day 8 - Salted Caramel Chocolate Chip Cookie BarsThe name is a mouthful, but it's totally worth it for these cookie bars. They're so gooey and delicious it's almost impossible to stop eating them. Thanks to <a href="http://www.browneyedbaker.com/2012/02/22/salted-caramel-chocolate-chip-cookie-bars/" target="_blank"><b>Brown Eyed Baker</b> </a>for the recipe idea!<br />
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I used my own chocolate chip cookie dough recipe, and since I was using a 9x13 pan I used an entire 14 oz. bag of caramels instead of 11 oz. as the original recipe calls for in an 8x8 pan. I thought there was still plenty of caramel flavor and texture without fully doubling the caramel called for, but feel free to use 22 oz. instead of 14, if you want. Also, to make this recipe even <i>easier</i>, you can use store-bought cookie dough. I'd use two packages, one for the bottom crust, one for the top, if you're using a 9x13 pan.<br />
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I think this recipe would be really versatile, too - it would be excellent with peanut butter cookie dough, or oatmeal chocolate chip, or even sugar cookie dough. I love recipes that I can easily change up for a delicious treat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJa913l3qo_diEiB_47_4YueirLk-c7B2-3LD5do6qCk2_u7sC9Rfp1VTYno8OzIgMz2rJiF6oIajP7VkSyg3oT8k2Pc_DNXrUti9WT693Hx_InNZvizbTMdBCA9T0HljZXhMBpaufgyOu/s1600/DSCF4461.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJa913l3qo_diEiB_47_4YueirLk-c7B2-3LD5do6qCk2_u7sC9Rfp1VTYno8OzIgMz2rJiF6oIajP7VkSyg3oT8k2Pc_DNXrUti9WT693Hx_InNZvizbTMdBCA9T0HljZXhMBpaufgyOu/s320/DSCF4461.JPG" width="320" /></a><b>Salted Caramel Chocolate Chip Cookie Bars</b><br />
1 c. melted butter<br />
1 c. brown sugar<br />
1 c. sugar<br />
2 eggs<br />
2 tsp. vanilla<br />
1 tsp. salt<br />
1 tsp. baking soda<br />
3 1/2 c. flour<br />
1 1/2-2 c. chocolate chips<br />
14 oz. bag of caramels, unwrapped<br />
2 Tbls. milk or cream<br />
1. Preheat oven to 325 degrees, and grease a 9x13 pan.<br />
2. Stir together melted butter, and both sugars until smooth.<br />
3. Stir in eggs, vanilla, salt, and soda.<br />
4. Stir in flour until just combined, and then stir in the chocolate chips.<br />
5. Spread half the dough in the prepared pan.<br />
6. Melt together caramels and milk until smooth. Pour over dough in the pan.<br />
7. Use the rest of the cookie dough to spread over the top of the caramel, doing your best to make sure all the caramel is covered.<br />
8. Bake about 45 minutes, until the edges are golden brown, and the top is lightly browned. Allow to come to room temperature, then refrigerate for about half an hour before cutting.<br />
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Hugs and cookies,<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-18701355258193623752012-12-18T16:11:00.001-06:002012-12-18T16:11:15.826-06:0012 Days of Goodies Day 7: Peanut Butter Kiss Cookies in ReverseOne of my favorite cookies is the peanut butter cookies that are rolled in sugar and have a Hershey's kiss pressed into the center or a chocolate star. For probably the <i>gazillionth</i> time, I love the peanut butter and chocolate combination. These cookies were a fun twist on that traditional cookie.<br />
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The dough is chocolate with a hint of peanut butter, and originally you were supposed to form the dough around a small ball of peanut butter/powdered sugar. Well, I didn't feel like being quite that putzy with it, so I rolled the chocolate dough in sugar, baked the cookies, and when they came out of the oven I pressed my thumb into the center and filled it with the peanut butter filling. The result was delicious, and I have a feeling this will be a popular cookie with my hubby and sibs, who all seem to love chocolate/peanut butter, too!<br />
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You can always use a peanut butter kiss to press into the center, too, or any other small piece of chocolate you think would be yummy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULcBvGDo6NGUGx7Tx7uyYS_Oy8BYh4JQxjg0rBFA7PvWEuksOVoUfH_J4wfr8PE20M2xKNkWpex3MB1w4QMDCeb7JWl8FbK6LHg-aY6kx8aqwdT9yFnDtkisQKJdlj84KsIg-T-htDA3l/s1600/DSCF4443.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjULcBvGDo6NGUGx7Tx7uyYS_Oy8BYh4JQxjg0rBFA7PvWEuksOVoUfH_J4wfr8PE20M2xKNkWpex3MB1w4QMDCeb7JWl8FbK6LHg-aY6kx8aqwdT9yFnDtkisQKJdlj84KsIg-T-htDA3l/s320/DSCF4443.JPG" width="320" /></a><b>Chocolate Peanut Butter Surprise Cookies</b> (original recipe can be found <b><a href="http://bigflavors.blogspot.com/2010/12/supper-club-chocolate-peanut-butter.html" target="_blank">here</a></b>)<br />
1/2 c. butter, softened<br />
1/2 c. sugar, plus extra for rolling<br />
1/2 c. brown sugar<br />
1 c. peanut butter, divided<br />
1 tsp. vanilla<br />
1 egg<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1/2 c. unsweetened cocoa powder<br />
1 1/2 c. flour<br />
1/2 c. powdered sugar<br />
2-3 Tbls. milk<br />
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.<br />
2. Cream together butter, both sugars, and 1/2 c. peanut butter.<br />
3. Add vanilla, egg, baking soda, and salt, and beat again.<br />
4. Slowly stir in cocoa powder and flour.<br />
5. Form dough into 1 inch balls and roll in regular sugar. Flatten slightly with the bottom of a glass and bake 7-9 minutes.<br />
6. Immediately after removing them from the oven, make an indentation in the center of the cookie with your thumb (careful, they're hot!) or the handle of a wooden spoon. Allow to cool.<br />
7. Beat together powdered sugar, remaining 1/2 c. peanut butter, and milk until smooth. This will be thick. Pipe or spoon a blob into the center of each cookie and press slightly with your finger to make it smooth.<br />
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Hugs and cookies,<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
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<br />Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-8583981544501273522012-12-17T07:52:00.000-06:002012-12-17T07:52:02.727-06:0012 Days of Goodies: Day 6 - White Chocolate Cherry ShortbreadThis recipe was "pinned" as one of the best Christmas cookie exchange recipes on Pinterest, so I figured I better give it a whirl. It didn't hurt that the name made them sound delicious, and they're such a pretty color!<div>
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When I made the dough, it was really crumbly at first but came together a little better after some kneading. I was worried that the cookies would just be too crumbly and fall apart, but that wasn't the case at all. They stayed nicely formed while they baked, and were actually quite sturdy! They'd make a great traveling cookie, and they taste amazing; it's nice to have a cookie that's a little out of the ordinary and this one is exactly that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCbIFb9LdaD8y9JRh1CwGly6rxzFtIk7ExjTr7SCofqfIv-xbZIQ5ejPLYmcAy7NEmNeb2hETax3NTSBj4foDWSQs8XBe9MqkY2QanjV4qonRPnxiW-DYRjYShpbbiB7eThJqji7HKooC/s1600/DSCF4433.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCbIFb9LdaD8y9JRh1CwGly6rxzFtIk7ExjTr7SCofqfIv-xbZIQ5ejPLYmcAy7NEmNeb2hETax3NTSBj4foDWSQs8XBe9MqkY2QanjV4qonRPnxiW-DYRjYShpbbiB7eThJqji7HKooC/s320/DSCF4433.JPG" width="320" /></a><b>White Chocolate Cherry Shortbread</b> (original recipe can be found <b><a href="http://www.bhg.com/recipe/cookies/white-chocolate-cherry-shortbread/" target="_blank">here</a></b>)</div>
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1/2 c. maraschino cherries, drained and finely chopped</div>
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2 1/2 c. flour</div>
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1/2 c. sugar</div>
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1 c. cold butter</div>
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1/2 tsp. almond extract</div>
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12 ounces white chocolate chips (chop up 2/3 c. to use in the dough)</div>
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1-2 tsp. vegetable oil</div>
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sprinkles or edible glitter, optional</div>
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1. Preheat oven to 325 and line a cookie sheet with parchment paper.</div>
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2. Mix together flour and sugar, then cut in butter with a pastry blender until fine crumbs form.</div>
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3. Stir in almond extract, chopped cherries and chopped white chocolate chips. Knead dough until it comes together in a ball.</div>
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4. Drop dough by Tbls. onto prepared sheet, and flatten using the bottom of a glass dipped in sugar.</div>
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5. Bake for 10-12 minutes, until cookies are set in the center. Allow to cool.</div>
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6. Melt remaining chocolate chips and vegetable oil until smooth. Dip half the cookie in chocolate and the edge in sprinkles, if desired. Set on wax paper to cool and set.</div>
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Hugs and cookies,</div>
<div>
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
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Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-68524108983299620052012-12-15T15:31:00.003-06:002012-12-15T15:31:48.067-06:0012 Days of Goodies: Day 5 Super-Soft Ginger Cookies Done Two WaysGinger cookies tend to be a Christmas cookie staple, but many of them can leave you underwhelmed as far as flavor and texture go. Not so with these cookies - they are soooo soft, and the flavor is deep and rich from the combination of molasses, cinnamon, and ginger. If you think you don't like ginger cookies, I highly recommend giving these a try.<br />
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Half of the cookies I rolled in sugar before baking, and the other half I frosted with vanilla frosting after they had cooled. They're delicious both ways, and the recipe makes a lot (I got 80 cookies!) which is a plus if you want to hand them out to family and friends . . . or if you're doing 11 cookie trays, like I am. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8BxYLZHUzY2KkKuGassSGRJJYa1Gu2hxuF7H8X7aheZ83fQmep414EZn46YgEqr9UkwB16yqUnkSkctRarSnsvEeActsSrQFEwXWCXQBa9KcaxGNdgnZW2LsfBqu7U5YG1eBOIOQ-Tc7/s1600/DSCF4432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ8BxYLZHUzY2KkKuGassSGRJJYa1Gu2hxuF7H8X7aheZ83fQmep414EZn46YgEqr9UkwB16yqUnkSkctRarSnsvEeActsSrQFEwXWCXQBa9KcaxGNdgnZW2LsfBqu7U5YG1eBOIOQ-Tc7/s320/DSCF4432.JPG" width="320" /></a><b>Soft Ginger Cookies</b> (recipe from <i>Betty Crocker Cookbook</i>)<br />
1 c. sugar<br />
3/4 c. sour cream<br />
1 c. butter, softened<br />
1/2 c. molasses<br />
1 egg<br />
1 1/2 tsp. baking soda<br />
1 tsp. cinnamon<br />
1 tsp. ginger<br />
1/2 tsp. salt<br />
<br />
3 c. flour<br />
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1. Preheat oven to 375 degrees and line a cookie sheet with parchment paper.<br />
2. In a large bowl, beat sugar and butter until creamy, about 2 minutes. Scrape down bowl.<br />
3. Add sour cream, molasses, egg, baking soda, cinnamon, ginger, and salt, and beat again, 3-4 minutes.<br />
4. Stir in flour until just combined.<br />
5. Drop dough by Tbls onto prepared cookie sheets. Roll in sugar if desired. Bake 9-11 minutes, or until cookies are set. Let cool on pan for a couple minutes, then move to cooling racks to cool completely.<br />
*I used my basic buttercream recipe to frost my cookies, but use whatever you like best!<br />
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<b>Vanilla Buttercream</b><br />
1/2 c. butter<br />
1/2 c. shortening<br />
4 c. powdered sugar<br />
1 Tbls. vanilla<br />
2-3 Tbls. milk<br />
1. Beat together butter and shortening until light and fluffy, 3 minutes.<br />
2. Slowly add powdered sugar and beat on med.-high speed for 5 minutes.<br />
3. Beat in vanilla and milk.<br />
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Hugs and cookies,<br />
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<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-38665703705489984862012-12-14T14:35:00.000-06:002012-12-14T14:35:23.751-06:0012 Days of Goodies: Day 4 - Mint Meringue KissesYou can't do holiday treats without including something with peppermint - it captures the season like few other flavors can. Peppermint isn't usually my favorite flavoring, but when it's mixed with chocolate it takes on a whole different flavor. <div>
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The wonderful thing about these cookies is how absolutely light and airy they are. They're like crisp puffs of air with a light peppermint taste complemented by the light dip in chocolate. You can drizzle chocolate over the tops if you prefer, instead of dipping; and, if you don't want to pipe the meringues, you can certainly just drop them by Tbls. onto the baking sheet and they'll be just as lovely and delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnymfSgjMjVtRCQ-AI-qbsuKjVnFUu_CLJ53vwgSc4T4JK2sHIHMOli1VzaxEjIzIng4mr7VB2UiMMacBZ-lTU0rXneJC5cdJsG_Z6lz3n9cTBu_Q8q0ADdNktXiGklOeBGjsG8J4ejYNb/s1600/DSCF4425.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnymfSgjMjVtRCQ-AI-qbsuKjVnFUu_CLJ53vwgSc4T4JK2sHIHMOli1VzaxEjIzIng4mr7VB2UiMMacBZ-lTU0rXneJC5cdJsG_Z6lz3n9cTBu_Q8q0ADdNktXiGklOeBGjsG8J4ejYNb/s320/DSCF4425.JPG" width="320" /></a><b>Mint Meringue Kisses</b> (original recipe can be found <b><a href="http://www.bhg.com/recipe/mint-meringue-kisses/" target="_blank">here</a></b>)</div>
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4 egg whites, at room temperature</div>
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1/2 tsp. cream of tartar</div>
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1/2 tsp. salt</div>
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1 1/3 c. sugar</div>
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1/4 tsp. peppermint extract</div>
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6-7 drops of green food coloring</div>
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1 c. semi-sweet chocolate chips</div>
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1 tsp. vegetable oil</div>
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1. Preheat oven to 225 degrees, and line 2 baking sheets with parchment paper - <i>do not grease</i>.</div>
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2. Combine egg whites, cream of tartar, and salt in a mixer and use the whisk attachment to whisk on high until soft peaks form, 2-3 minutes.</div>
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3. Add sugar 1 Tbls. at a time, and continue beating until stiff peaks form, another 2-3 minutes.</div>
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4. Beat in peppermint extract and food coloring.</div>
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5. Using a large star tip, pipe 1 inch stars on the parchment paper, leaving about 1 inch between each one.</div>
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6. Bake for 1 hour, turn the oven off, and leave the pans in the oven for another hour until they're cool and dry.</div>
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7. Melt together chocolate chips and vegetable oil, and drizzle over top of meringues, or dip tops in it. Allow chocolate to cool and set.</div>
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Hugs and cookies,</div>
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<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
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Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-6485459843286022822012-12-13T13:13:00.001-06:002012-12-13T13:13:02.649-06:0012 Days of Goodies: Day 3 - Raspberry Cheesecake BrowniesWhat's Christmas without a little decadence? These brownies are scrumptious, creamy, and fudgy. Yummmm. Everything's better when cream cheese is involved, and when it's mixed with chocolate and raspberry? Well, its perfect.<br />
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I made the recipe easier by using a boxed brownie mix, but feel free to use your favorite recipe! I found this recipe over at <b><a href="http://www.bakersroyale.com/brownies/raspberry-cheesecake-brownies/" target="_blank">Bakers Royale</a>.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTsZfogwXFrtKG98dcE94pxafQAkExMHWKEs25fvg4fPUB6zkGb0giKLoNhetWV6nSD9YMxAZAle0HMuWb4I79_BwdcMmZ3uiFbQQxD5bxNupQX4k8xD4bC5-McakCN2Jlp68Oh0dURW1/s1600/DSCF4417.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTsZfogwXFrtKG98dcE94pxafQAkExMHWKEs25fvg4fPUB6zkGb0giKLoNhetWV6nSD9YMxAZAle0HMuWb4I79_BwdcMmZ3uiFbQQxD5bxNupQX4k8xD4bC5-McakCN2Jlp68Oh0dURW1/s320/DSCF4417.JPG" width="320" /></a><b>Raspberry Cheesecake Brownies</b><br />
1 box brownie mix, and ingredients called for on the box<br />
<i>Filling</i><br />
1 8 oz. pkg cream cheese<br />
1/3 c. sugar<br />
1/4 c. raspberry puree or raspberry jam (I used jam)<br />
1 egg<br />
1/2 tsp. vanilla<br />
1/4 tsp. salt<br />
3 Tbls. flour<br />
1 pt. fresh raspberries, optional<br />
<i>Glaze</i><br />
1/4 c. raspberry jam<br />
1/3 c. powdered sugar<br />
1. Preheat oven to 350 degrees and line a 9x13 inch pan with parchment paper.<br />
2. Prepare brownie batter according to package directions and pour 2/3 into prepared pan.<br />
3. Beat all filling ingredients together (except fresh raspberries, if using) until light and fluffy, 3-4 minutes.<br />
4. Carefully spread cream cheese filling over brownie batter, and dollop the rest of the brownie batter on top of it. Gently swirl using a knife to create a marbled effect. Press raspberries into the top, if using.<br />
5. Bake 45 minutes, or until set. Allow to cool completely.<br />
6. Warm raspberry jam in the microwave for 30 seconds, and whisk in powdered sugar. Drizzle over the top of the bars.<br />
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Hugs and cookies,<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-69885882691098041392012-12-12T12:59:00.002-06:002012-12-12T12:59:49.907-06:0012 Days of Goodies: Day 2 - Buttery Orange Cookies with a Chocolate DrizzleThese tender cookies are sure to be a hit on your holiday cookie tray. Unlike some cookies, these aren't overly sweet. They have a hint of orange, and the drizzle of chocolate on the top hits just the right note for sweetness and flavor combination. This was a new recipe for me this year, and it's one I'll be sure to return to and use again.<br />
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I love the combination of chocolate and orange (i.e. those chocolate oranges that you smash and then eat the segments), but if you're not a fan, feel free to leave out the orange zest and substitute almond or vanilla extract. Even peppermint extract might be a nice touch! I used milk chocolate for the drizzle, but if you like semi-sweet or bittersweet, or even white chocolate, go with it! You can adapt this cookie many different ways to suit your tastes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAw9ryBYOaqcUCVASFkT-HSebhj_yn6LTa7O2Q1WNj9OFG4vFKZazHzc9cIG4WfpKS3mgWzjUHLkdifJDAtdbz_sNHWERHCfT_MH8c0sanhH4eZRT_B3gtNB9DqM-f-70OzHGr6lP1yylM/s1600/DSCF4413.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAw9ryBYOaqcUCVASFkT-HSebhj_yn6LTa7O2Q1WNj9OFG4vFKZazHzc9cIG4WfpKS3mgWzjUHLkdifJDAtdbz_sNHWERHCfT_MH8c0sanhH4eZRT_B3gtNB9DqM-f-70OzHGr6lP1yylM/s320/DSCF4413.JPG" width="320" /></a><b>Buttery Orange Cookies with a Chocolate Drizzle</b> (recipe slightly adapted from Taste of Home Christmas Cookies 2012)<br />
1 c. softened butter<br />
1/2 c. powdered sugar<br />
1 tsp. orange zest<br />
1 tsp. orange extract<br />
1/4 tsp. salt<br />
2 c. flour<br />
1/2 c. sugar<br />
1/2-3/4 c. chocolate chips (I used milk chocolate, but you can use your favorite)<br />
1. Preheat oven to 350 and line baking sheets with parchment paper.<br />
2. Cream butter and powdered sugar until light and fluffy, 2-3 minutes.<br />
3. Beat in zest, extract and salt.<br />
4. Add flour and mix until combined - this is a stiff dough.<br />
5. Drop dough by Tbls. onto prepared baking sheet. Dip tops of dough in sugar, and flatten slightly with the bottom of a glass.<br />
6. Bake cookies 10-12 minutes, or just until set - they shouldn't be brown.<br />
7. Once cookies have cooled, melt chocolate chips, and use a fork to drizzle the chocolate over the tops of the cookies. Alternately, you could dip half the cookie in chocolate, although you'll need more chocolate chips for this.<br />
8. Place in the fridge or freezer until chocolate sets and hardens - 20-30 minutes.<br />
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Hugs and cookies,<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-33973964265923225892012-12-11T16:05:00.000-06:002012-12-11T16:05:37.278-06:0012 Days of Goodies: Day 1 - Monster BarsIt's that time of year again when I get a little more baking-crazy than usual (which is saying something) and I couldn't be more excited! I love Christmas-time and all that goes along with it - decorations, lights, Christmas church services, Christmas programs (Asher's in his first one this year!), and baking!<br />
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*I don't know if I'll get 12 days in a row, but I'll be sure to get ya 12 goodies before Christmas! Hmm . . . I guess I left it a little late this year . . . Surprise, surprise.<br />
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The first recipe is an old stand-by that's not just good for Christmas, but year-round. It's a crowd-pleaser every time, the bars are easy to throw together, and the recipe makes a lot! Can't go wrong!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4jX7UWKYq8eYL9DuRpCdkMbvtnaZ0mWzqj0FXReI1xVB4gdVHh6u-befB5w-OTsXki2yN6LEyWRjyV9ygnR0_GSdGOYDgwclBPiia6IxFXn4ZqEFVKw-42jWMmFtvznT3C2Ao-CEs6jp/s1600/DSCF4407.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4jX7UWKYq8eYL9DuRpCdkMbvtnaZ0mWzqj0FXReI1xVB4gdVHh6u-befB5w-OTsXki2yN6LEyWRjyV9ygnR0_GSdGOYDgwclBPiia6IxFXn4ZqEFVKw-42jWMmFtvznT3C2Ao-CEs6jp/s320/DSCF4407.JPG" width="240" /></a><b>Monster Bars</b> (recipe from my mom)<br />
1/2 c. butter, softened<br />
1 c. brown sugar<br />
1 c. sugar<br />
3 eggs<br />
1 tsp. vanilla<br />
2 tsp. baking soda<br />
1 1/2 c. peanut butter (you can use crunchy or smooth; I prefer smooth)<br />
4 1/2 c. oatmeal<br />
1 c. chocolate chips<br />
1 c. M&Ms (feel free to use the Christmas ones to make them festive!)<br />
1. Preheat oven to 350 degrees, and grease an 11x17 pan.<br />
2. Cream together butter and sugars until fully combined and fluffy - 2-3 minutes. Scrape down bowl.<br />
3. Add eggs, vanilla, baking soda, and peanut butter and beat again until everything's smooth.<br />
4. Slowly stir in oatmeal, chocolate chips, and M&Ms - you might need to do some by hand at the end to make sure it's all fully incorporated.<br />
5. Spread in prepared pan, and bake 17-20 minutes, or until edges are light golden brown. You don't want to over-bake these because you want them to stay nice and soft and chewy.<br />
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Hugs and cookies,<br />
<br />
<div class="MsoNormal">
<span style="font-family: "Pea Annalee Script";">Amanda<o:p></o:p></span></div>
Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0tag:blogger.com,1999:blog-5055192370008466344.post-67200166909022083872012-11-19T14:13:00.000-06:002012-11-19T14:13:01.493-06:0030 Weeks!Finally. I feel like I'm <i>getting</i> somewhere with this pregnancy. I know I still have 10 (probably 11) weeks left, but once I get to the thirties, the due date feels so much closer. And, I know the next month and a half will fly by because we have so much going on:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhS6DAvXW0X5JqXNjYei1yMGqcvLG8ERDBzkt5oJg4rcuyzXqJr9LvJKhAV8qtyfqgMSnQA1GLjy5C3IADbu_AdCsbvZuGdMz1XiVMFkIvPsCn7SEL_VxKH3W_OTYBYzoq8NDtlu2CRUwI/s1600/DSCF4342.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhS6DAvXW0X5JqXNjYei1yMGqcvLG8ERDBzkt5oJg4rcuyzXqJr9LvJKhAV8qtyfqgMSnQA1GLjy5C3IADbu_AdCsbvZuGdMz1XiVMFkIvPsCn7SEL_VxKH3W_OTYBYzoq8NDtlu2CRUwI/s400/DSCF4342.JPG" width="266" /></a>* this week is Thanksgiving<br />
* the weekend after, my hubby and I are going to <i>The Nutcracker</i> (my bday present)<br />
* the weekend after that is his brother's wedding (which I'm making the cake for)<br />
* Asher's first Christmas program is the weekend after that<br />
* then it's <i>Christmas</i> (not to mention all the shopping and baking that needs to get done in there)<br />
* then New Year's, of course<br />
* and then January will probably drag by for the most part until Aiden's 2nd birthday!<br />
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There's nothin' that perks up my spirit like spending time with family - and thankfully I'll get to do a lot of that coming up. Can you believe how close it seems? I can't. When I look at it like that, with everything laid out that's happening between now and baby-time, I know it's a lot closer than it seems.<br />
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Overall, I've been feeling pretty great - I've been tired a lot, but hey, who isn't? My back pain has gotten a little worse, but nothing too horrible yet. (Can't wait to schedule my pregnancy massage - I <i>highly</i> recommend getting one . . . It's pure bliss.) I've stayed relatively healthy - I had a cold that lasted a little over a week, but it could've been much worse. So, I'm counting my blessings and counting down until this little lady makes her appearance!<br />
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Hope you all have a wonderful Thanksgiving and eat your fill of delicious food . . . I know I will. :)<br />
<br />Amandahttp://www.blogger.com/profile/10226968925439564286noreply@blogger.com0