Monster or Alien Cookies? Who knows but they are delicious!
I had a bunch of extra royal icing left over from the mini Halloween cookies I made this past weekend and I remembered a tip Callye from SweetSugarBelle's: use leftover royal icing to make eyes so you'll always have some on hand. I love that idea! And with Halloween almost here, I thought I could make some scary orange and black monster eyes. My monster eyes decided to pop up on some round cookies I made this morning. OMG, I love the black cocoa cookies. They are so rich and dark in flavor. Yummy!! Perfect for Halloween night. :) You can find the recipe for the black cocoa cookies here. I've been snacking on these in between the trick or treaters. We got a few big waves of kiddos but nothing like in years past. We have a lot of candy left! Between the candy and the cookies, we'll be in a sugar high for weeks! How was your Halloween night?
So this isn't necessarily a treat for your holiday tray but it is one of my absolute holiday favorites. This sticky bread has been a staple as our Christmas breakfast for years and years. My MIL's friend makes this for our family to eat on Christmas morning. She brings it over Christmas Eve and then we let it sit overnight. The first one up puts it in the oven to help wake up the rest of the family. :) It's a wonderful tradition that I want to keep up whether or not we travel back to home or not. Do you have any Christmas morning traditions that you make each yr?
recipe from Joy P.
2 (1 pound) loaves frozen bread dough, slightly thawed so that you can slice
3/4 cup finely chopped pecans or walnuts
1/2 cup granulated sugar
1 tablespoon cinnamon
1/2 cup butter or margarine, melted
1 (3 5/8 oz) package butterscotch pudding and pie filling mix (NOT INSTANT)
1/2 cup firmly packed brown sugar
Grease a 12 cup bundt pan; set aside
Cut each loaf into 8 slices.
In small bowl, combine nuts, sugar and cinnamon. Dip each slice of dough into melted butter, then coat with nut mixture. Stand slices upright in prepared pan; sprinkle with any remaining nut mixture.
Sprinkle with dry pudding mix. Stir brown sugar into remaining melted butter; drizzle over rolls.
Cover lightly with plastic wrap; refrigerate several hours or overnight. Rolls should rise to top of pan.
Remove plastic wrap; let stand at room temperature for just 10-15 minutes.
Bake in a preheated 325 degree oven 35-40 minutes.
It's that time again...another week of the 12 weeks of Christmas cookies.:) I took a little liberty here and made some Halloween candy corn but wouldn't these be cute in red, green, and white for the holiday season?
I have seen candy corn cookies around the blogsphere for a little bit now, both in my Google Reader and on Pinterest, I knew I just had to make some for our upcoming Halloween party this weekend (if they make it that long....). And on a side note, don't you just love Pinterest? It's so addicting!!! I have found so many great ideas from a bunch of new blogs. I can't stay away. Is there a Pinterest support group anywhere? :) Okay, back to the cookies...
Candy Corn Cookies recipe adapted from Sue @Munchkin Munchies
1 cup butter, softened
2 tablespoonsorange juice
2 teaspoonslemon extract
3 cupsall-purpose flour
1/2 teaspoonbaking soda
1/2 tsp poppy seeds
Orange gel food color
Yellow gel food color
*1/2 cupsugar (optional, if you want to cover the cookies with sugar immediately after baking)
Line bottom and sides of 9x5-inch loaf pan with parchment or wax paper. Set aside.
Combine the butter and 1 cup sugar in large bowl; beat at medium speed until
Add egg, orange juice, lemon zest and salt. Continue beating
until well mixed.
With the mixer on low, add flour and baking soda. Beat
until well mixed.
Divide dough into thirds. Press one-third of white dough evenly onto
bottom of prepared pan.
Place another one-third of dough back into same
bowl. Add small amount of orange food color; mix until color is well
Press orange dough evenly over white dough in pan.
remaining one-third of dough into another medium bowl. Add small amount
of yellow food color; mix until color is well blended. Press yellow
dough evenly over orange dough in pan.
Cover with plastic food wrap;
refrigerate until firm (at least 2 hours or overnight).
Preheat oven to 350 degrees.
Slice the dough into about 1/4 inch thick slices and then cut them into triangle shapes to resemble candy corn. I know that some of them will have the wrong tops but you could always coat the top with melted white chocolate to cover up the yellow.
Bake for 7-10 minutes our until the edges turn light golden brown.
So these did not turn exactly how I had planned but they are still delicious. Somehow, the puff pastry did not get my memo that they were supposed to be little pinwheel pastries and decided to unravel in the oven. So I decided to improvise and drizzle some melted chocolate on top to make them more festive. Melted chocolate makes everything better.
They are super easy to make and absolutely beautiful to put on your holiday tray. I used store bought puff pastry, jam, and melted chocolate to make these. I love making goodies like this!
Puff Pastry Bites created by Tracy of Midwestern Girl with a Tx Address
A box of Puff Pastry
Jam of your choice (I used Strawberry)
Chocolate Chips, melted
Thaw the puff pastry according to the directions.
Roll out the puff pastry to your desired thickness. I rolled them out to about 1/4 inch thick.
Using a square cookie cutter, cut the pastry into squares.
Put a small amount of jam in the center of the pastry square and fold each edge up to the middle. Make sure to pinch the dough closed or the dough will open up on you when they are in the oven.
Bake in an 400 degree oven for 15 minutes or until golden brown.
Let cool and then drizzle melted chocolate on top of each puff pastry.
It's week two of the 12 Weeks of Christmas cookies and I can't believe it. September just flew by and October is looking crazy busy but that's a good thing :). The weather has turned cooler (yay!!), cake orders are coming in (double yay!!), and three rooms have new wood flooring and are freshly painted (triple yay!!!). We have two more rooms to go and I finished painting our master bedroom yesterday. Every time I walk in there, I have to stop. It's such a wonderful change from the light blue color it used to be. I absolutely love it. Here is a picture of the new color. It's Renoir Bisque from Behr. So pretty. :)
And now that's you've heard all about my weeks of painting, putting in new floors, and making cakes, I'll get to the cookies. Ah, the cookies. The ones my husband loves. He'll eat every cookie I make but these are his favorite cookies of all time. They are always a staple on my holiday cookie tray, you can't go wrong with a simple yet delicious cookie. Trust me, they won't last long if you make these. They never last long at our house.
The Ultimate Oatmeal Cookies
Betty Crocker Cookie Book
1 1/4 cup packed brown sugar
1 cup butter, softened to room temperature
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
3 cups quick cooking or old fashioned oats
1 1/3 cup all purpose flour
1 cup raisins (optional)
Preheat oven to 350 degrees.
Beat brown sugar, butter, baking soda, cinnamon, vanilla salt, and eggs in a mixer on medium speed.
Stir in flour, oats, and raisins.
Drop dough by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet.
Bake 9-11 minutes or until brown. Immediately remove to a wire rack to cool completely.