Chocolate Toffee Pecan Brittle - Holiday Baking

I love brittle.  This was easy to make.  Unfortunately, the Brittle mix is not currently available.  It may be back next fall.



Ingredients:

1 large egg
1 pkg Caramel Cookie Brittle Mix
1/2 c butter melted, cooled to room temperature
1/2 c milk chocolate toffee bits
1/2 c pecan pieces
1/2 c semi-sweet or milk chocolate chips

Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, whisk egg.  Add Caramel Cookie Brittle Mix and butter, stir vigorously until smooth.

2.  On a 17x11 inch foil lined and greased rimmed baking sheet, place dough in center.  Cover with wax paper; press with hands into a 15x10 inch rectangle.  Carefully remove wax paper.

3.  Sprinkle with toffee chips, pecans, and chocolate chips.  Bake 16-18 minutes.  Cool 10-15 minutes; invert to remove foil.  Break or cut into pieces.

Makes 13 servings.

Tip:  for crispier brittle, bake an additional 2-3 minutes.

Frosted Mini Snickerdoodles - Holiday Baking

This was in our 2017 baking kit but I used it for Valentine's Day.  You can use it for any day as the mix is available year-round.  Like St. Patrick's day - add green food coloring or use green sprinkles.  I used a small melon baller to form the balls of dough.  Works perfectly.

Ingredients:

1 pkg Cinnamon Muffin Melt Mix
1 large egg
6 Tbsp butter, melted
1 (16 oz) container cream cheese frosting
chopped nuts, optional
sprinkles, optional


Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, combine Cinnamon Muffin Melt Mix packet 1, egg and butter; mix until dough forms.  Using a teaspoon, scoop dough and form into balls.

2.  In small bowl, pour contents of Cinnamon Muffin Melt Mix packet 2.  Roll dough balls in sugar mixture and place on a large greased baking sheet.  Flatten dough slightly.


3.  Bake 8 minutes.  Cool completely.  Frost.  Sprinkle with nuts and/or sprinkles if desired.  Store in an airtight container.

Makes about 5 dozen.

Make Ahead & Freeze:  Prepare step 1.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F and continue with step 2.

Holiday Baking: Lemon Drop Cookies

If you like a lemony flavor and sweetness, this cookie is for you.  This is another new cookie recipe from Tastefully Simple.  I didn't put the decorations on the cookies as I really didn't have any small enough to work.  Also, my cookie didn't flatten out like the original pictures shown.  However, they are still delicious!

Ingredients:

1 pkg Sunny Lemon Pound Cake & Icing Mix
1/2 c butter, softened
2 large eggs
2 Tbsp water
Decorations of choice such as sprinkles, pearls, candy-coated chocolates

Instructions:

1.  In large bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 1, butter and eggs; mix until well combined and dough is formed.  Form into 1-inch balls.  Refrigerate 2 hours.

2.  Preheat oven to 350 degrees F.  Place dough balls 2-inches apart on a large greased baking sheet.  Bake 13-15 minutes or until set.  Let cool on pan 1 minute.

3.  Place a cooling rack over parchment paper, wax paper or aluminum foil.  Transfer cookies to cooling rack.  Cool completely.

4.  In small bowl, combine Sunny Lemon Pound Cake & Icing Mix packet 2 and water.  Whisk until smooth.  Spread cookies with icing and decorate as desired.

Makes about 24 cookies.

Make Ahead & Freeze:  Prepare through step 1.  Place between sheets of Press 'n Seal plastic, sealing around each dough ball.  Place sheets of dough in a gallon freezer bag with packet 2 icing mix.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Holiday Baking: Bite-size Monster Cookies

YUMMY!  and you don't have to wait for the holidays.  You can use regular candy pieces and bake year-round, especially with the Nana's Apple Cake Mix being in our standard line of products.

Ingredients:

1 pkg Nana's Apple Cake Mix
1/2 c butter, softened
1/2 c creamy peanut butter
2 large eggs
2 c quick cook oatmeal
1 c red & green chocolate candy pieces (such as M&M's)
1/2 c semi-sweet or milk chocolate chips

Instructions:

1.  In large bowl, combine Nana's Apple Cake Mix, butter, peanut butter and eggs.  Mix until well combined.

2.  Gradually stir in oatmeal.  Stir in chocolate candies and chocolate chips.

3.  Preheat oven to 350 degrees F.  Drop by heaping tablespoonfuls onto a greased large baking sheet.  Bake 10-12 minutes.

4.  Let cool on baking sheet 1 minute.  Remove to cooling rack.  Store in an airtight container.

Makes about 4 dozen cookies.

Make Ahead & Freeze:  Prepare through step 2.  Form into 1 1/2 inch balls.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Preheat oven to 350 degrees F and continue with step 3, adding 1-2 minutes to bake time.

Holiday Baking: Snickerdoodles

A fun and quick way of making snickerdoodles.  I love how Tastefully Simple uses various cake and muffin mixes to make cookies.  This takes about 30 minutes to make (this includes baking time).

Ingredients:

1 pkg Cinnamon Muffin Melt Mix
6 Tbsp butter, melted
1 large egg

Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, combine Cinnamon Muffin Melt Mix packet 1, melted butter and egg.  Blend until dough forms.  Shape into 1-inch balls.

2.  Pour Cinnamon Muffin Melt Mix packet 2 into a shallow dish.  Roll dough balls in cinnamon-sugar coating.


3.  Place on a greased baking sheet.  Bake 11-12 minutes.

Makes about 30 cookies.

Make Ahead & Freeze:  Prepare step 1.  Place between sheets of Press 'n Seal plastic, sealing around each dough ball.  Place sheets of dough in a gallon freezer bag with packet 2 cinnamon-sugar.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F and continue with step 2.

Holiday Baking: Chocolate Crackle Cookies

It's the start of the 2018 Holiday Baking.  I love making the various cookie recipes that Tastefully Simple has and their 2018 Holiday Baking Kit has some new ones and some returning favorites.

This was a fun recipe to make - my Kitchen Aid "died" while trying to make this that I had to switch over to my hand held mixer.  Not fun!

Anyway, this was a success at our Grange Christmas Party.  I didn't do any substitutions but you could use egg substitute if you want.

Ingredients:

1 pkg Classy Chocolate Pound Cake Mix

1/2 c butter, softened

1 large egg, beaten

1/2 c powdered sugar

Instructions:

1.  In large bowl, combine Classy Chocolate Pound Cake Mix, butter and egg; mix until well combined.

2.  Using hands, knead until the consistency of a thick, moist dough.  Form into 1-inch balls.  Refrigerate 2 hours.

3.  Preheat oven to 350 degrees F.  Place powdered sugar in a shallow dish.  Roll dough balls in sugar and place 2-inches apart on a large greased baking sheet.

4.  Bake 11-13 minutes or until set.  Let cool on pan 1 minute.  Transfer to a cooling rack; cool completely.  Store in an airtight container.

Makes about 24 cookies.

Make Ahead & Freeze:  Prepare through step 2.  Place between sheets of Press 'n Seal plastic, sealing around each dough ball.  Place sheets of dough in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 3.

Absolutely Almond Thumbprint Cookies - Holiday Baking Kit 2017

Christmas time is here again and I'm doing the cookies.  First up is the thumbprint cookies.  This is a variation from previous years.  Look just as good!  It is a sweet cookie.  I didn't have enough of the fruit spread so I used regular strawberry jam.

Ingredients:

1 pkg Absolutely Almond Pound Cake Mix

1/4 c butter, softened
1 large egg, beaten
1- 1 1/2 Tbsp water
1/2 c Rhubarb Strawberry Fruit Spread

Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, combine Absolutely Almond Pound Cake Mix, butter, egg and water; mix until well combined.

2.  Using hands, knead until the consistency of thick, moist dough.  Form into generous 1-inch balls.

3.  Place 2 inches apart on a greased large baking sheet.  Bake 10 minutes.  Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie.  Fill with Rhubarb Strawberry Fruit Spread.  Continue baking 4-6 minutes or until lightly browned.


Makes about 30 cookies (I had 26).

Make Ahead & Freeze:  Prepare through step 2.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F and continue with step 3.

Absolutely Almond Thumbprint Cookies - Holiday Cookie Workshop

YUMMY!  I made this using a GF pound cake mix that is currently no longer available from Tastefully Simple.  This was a fun cookie to make and they disappeared quickly from the cookie jar.  When I stored them, I placed a piece of wax paper between the layers to prevent the jam from sticking.  Worked great!

Ingredients:

Absolutely Almond Pound Cake Mix
1 stick softened butter (1/2 cup)
1 egg
1/2 c white chocolate chips
Rhubarb Strawberry Fruit Spread

Directions:

Combine first 4 ingredients in a large mixing bowl until a dough forms.  Roll into 1-inch balls.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.


Baking Instructions:

Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on a greased baking sheet.  Bake 12-15 minutes or until lightly browned.  While cookies are still warm, press a thumbprint into each cookie.  Cool cookies completely.  Fill thumbprints with Rhubarb Strawberry Fruit Spread.  Makes approx 2 dozen cookies.

Snickerdoodles - Holiday Cookie Workshop

One of my husband's favorite cookie (as well as my son).  This doesn't need to be fixed during the holidays . . . it can be made anytime.  Real easy to make . . .

Ingredients:

Cinnamon Muffin Melt Mix
1 egg
3/4 stick butter, melted (6 Tbsp)

Directions:

Combine muffin mix packet, egg and butter in a large mixing bowl until dough forms.  Roll into 1-inch balls.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.  Reserve the packet of cinnamon sugar mixture for use when baking.

Baking Instructions:  Thaw frozen balls.  Preheat oven to 350 degrees.  Before baking - roll cookies in cinnamon sugar mixture.  Place cookies 2 inches apart on greased baking sheet.  Bake 12-15 minutes or until lightly browned.  Cool completely.  Makes approx 2 dozen cookies.

Chocolate Mint Cake Cookies - Holiday Cookie Workshop

YUMMY!  MESSY!  You could easily make this year-round.  I actually made my balls a little bit too big so it was quite a mouthful to eat.  Still very delicious.



Ingredients:

Classy Chocolate Pound Cake Mix
1 stick butter, softened
1 egg
1/2 c vanilla frosting
1/3 c hot fudge topping
15 peppermint starlight candies, crushed

Directions:

Combine first 3 ingredients in a large mixing bowl until dough forms.  Roll into 1-inch balls.  Seal  cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.

Baking Instructions:

Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on greased baking sheet.  Bake 8 minutes.  Cool completely.  Generously spread frosting on the bottom of half of the cookies.  Spread fudge on the bottom of the remaining cookies.  Sandwich together one frosted and one fudge cookie.  Place crushed candies in a shallow bowl.  Roll edge of cookies in candies.

Makes approximately 15 cookies.

Peanut Butter Chocolate Bon Bons - Holiday Cookie Workshop 2016

These were fun to make . . . I made two varieties as my husband does not care for peanut butter cookies.  I used dark chocolate covered almond candies for his and the Reese's peanut butter cups for mine.  Trick learned is to make the dough into a ball, then flatten it by pushing the candy into it.  I've baked his but not mine.

Ingredients:

Classy Chocolate Pound Cake Mix
1 stick of butter, softened
1 egg
24 mini peanut butter cups
1/2 c semi-sweet chocolate chips

Directions:  Combine first 3 ingredients in a large mixing bowl until dough forms.  Wrap 1 tablespoon of dough around one mini peanut butter cup; form into ball.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.

Baking Instructions:  Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on greased baking sheet.  Bake 12-15 minutes or until lightly browned.  Cool completely.  Microwave chocolate chips in a microwave-safe bowl 30 seconds; stir.  Repeat 10-second heat and stir intervals, if needed, until chocolate chips are smooth and shiny (overheated chocolate will become dry and chunky).  Spread melted chocolate 

 chips on tops of cooled cookies.

Makes approx 2 doz.

Absolutely Almond Snowballs - Holiday Cookie Workshop 2016

The fun times of the holidays . . . the aroma of freshly baked cookies . . . the joy of receiving homemade goodies.  What fun it is to make them too!  Oh, they didn't last long and I forgot to take the before & during pictures.  I made this using a prior season Gluten-free product.  If you like any of our gluten-free products, make sure you stock up on those that are limited.

this was from 2014. 

For these you need:

Absolutely Almond Pound Cake Mix
1 stick butter, softened (1/2 c)
2 oz pkg chopped pecans
1 egg
powdered sugar (for use when baking)

Combine the first 4 ingredients in a large mixing bowl until dough forms.  Roll into 1-inch balls.  Seal 6 cookies at a time in sealing wrap.  Place cookies in labeled 1 gallon freezer bag.

Baking Instructions:  Thaw frozen balls.  Preheat oven to 350 degrees.  Place cookies 2 inches apart on greased baking sheet. Bake 12-15 minutes or until lightly browned.  While cookies are still warm, roll in powdered sugar until well coated.  Cool completely.

Makes approx. 2 dozen.

GF Almond Snowball Cookies

This is a recipe from our 2014 Tastefully Simple Cookie Workshop.  Actually, I modified it to be gluten-free.

Ingredients:

GF Vanilla Bean Pound Cake Mix
1/2 cup (1 stick) softened butter
1 egg
2 oz pkg chopped pecans
powdered sugar

Directions:

Combine first four ingredients in a large mixing bowl.  roll into 1 inch balls.  Place on press-n-seal paper.  Cover with another press-n-seal.  Seal and freeze.

Place balls 2 inches apart on greased or parchment lined baking sheet.  Bake at 350 degrees for 15 minutes or until slightly browned.  Cool slightly.  roll in powdered sugar until well-coated.  Cool on rack.

Makes 24-26 cookies.

The original recipe used Absolutely Almond Pound  Cake Mix.