Gingerbread Biscotti

   Every year at Christmas I like to give a homemade gift of some kind to our neighbors. Since Christmas is only a few days away I decided it was probably time to get something made. =) I love biscotti but have never made it myself. (although I have had many good intentions to do so.)
    After tossing several options around I decided to give it a shot. I thought, if it flops I'll just start over with option #2 and enjoy the spoils myself. Thankfully, (but also rather regretfully) it turned out wonderful. I had a sample and the rest went out the door. Guess I'll be making more soon. =)

Gingerbread Biscotti

1/2 cup butter, softened

1 1/4 cups brown sugar

2 eggs

 2 tbsp molasses

1/2 tsp vanilla

3 cups flour

2 tsp ginger

1 tsp cinnamon

1/2 tsp ground cloves

1/4 tsp allspice

1 1/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

12 oz white baking chocolate

crystallized ginger

Preheat oven to 350º. In a mixing bowl cream butter and sugar. Add eggs, molasses and vanilla and mix until well combined. In a separate bowl sift together flour, ginger, cinnamon, cloves allspice, baking powder, baking soda and salt. Slowly add to the creamed mixture, about 1 cup at a time until it is all incorporated. 

Flour your work surface and transfer dough to the surface. Divide the dough in half and on a parchment lined baking sheet form each piece of dough into a log about 11"x5".

 Bake for 30-40 minutes until the surface springs back when lightly touched. Remove from the oven and transfer from baking sheet to cutting board. Let cool 10-15 minutes then with a serrated knife slice 3/4-1 inch slices. Place the slices, cut side down back onto the parchment lined baking sheet. Return to oven and bake for 10-15 minutes more, flipping halfway through. The longer you bake it the harder and crunchier it will be. Once done place on wire racks to cool. 

When completely cool, melt the chocolate and drizzle it over top or dip the biscotti in it. Garnish with finely chopped crystallized ginger. Enjoy with a cup of coffee or your favorite tea. 

......................................................................................

 Glory to God in the Highest, 

and on earth peace, goodwill
toward men.

~Luke 2:14

   As we celebrate our Savior's birth, may the love, joy and peace of the season surround and go with you into the new year! From our family to yours, Merry Christmas!!

 

Old Fashioned Sand Tarts

   Husband's grandmother used to make these cookies for her family when his Mom was growing up. Ever since his grandmother passed away unexpectedly a number of years ago his Mom has continued the tradition with her family. Instead of Christmas cut outs they make turkey shaped cookies and we have them for Thanksgiving. I just love them and when our annual Christmas cookie exchange with my aunts was planned I decided to make these as my contribution. 
   The recipe says to decorate with cinnamon sugar, pecan and gumdrop halves. I had a lot of cookies to make though, so I thought that may a bit too time consuming, so I just used gourmet colored sugar on most of mine. For the gingerbread men I used cinnamon sugar. I was happy with how they turned out.

Old Fashioned Sand Tarts

yield: 4-5 dozen

 1 cup butter, softened

2 cups sugar

3 eggs

1 tsp vanilla extract

3 1/2 cups flour

1 tsp salt

2 tsp baking powder

Cream butter and sugar together. Add eggs and vanilla and beat until fluffy. Sift flour. Add salt and baking powder, sift again. Add sifted ingredients to creamed mixture. Mix until a medium-soft dough is formed. Refrigerate for several hours.

Place onto a floured surface and roll into 1/4" thickness. Cut into desired shapes and place on greased baking sheet. Brush tops with whole milk and decorate as desired with either cinnamon sugar, pecan and gumdrop halves or colored sanding sugar. Bake  @ 400º for 8-10 minutes or until edges are just beginning to brown. Cool on wire racks.

     
   All packaged and ready to be given to everyone today! I always look so forward to these exchanges each year. We normally have a brunch on the same day, but this year we are going to my great Aunt's house instead. She and another elderly lady live together and their health isn't the best so family take turns staying with them. We thought this would be a day brightener for them.

...................................................................................................

She will give birth to a Son, and

you are to give Him the name Jesus,

because He will save His people from their sins.

~ Matthew 1:21

 

Amish Hat Cookies

   Hello my friends! I hope everyone had a blessed Easter celebrating our risen Lord and Savior! Ours was a lovely day, beginning with a Sunrise Illumination Service, followed by breakfast, then a regular but earlier Sunday morning service and lunch time and the afternoon spent with family. 
   My Mom would make these cookies when I was a child growing up. I had never made them before that I can remember and they are a favorite of one of my brothers {whose birthday is today} so I made a batch this morning to deliver to him later on today. 
   For some reason I was thinking that I didn't really like them that much, which is shocking because I'm a huge chocolate lover....but I was greatly mistaking! I could hardly keep from eating entirely too may of them. What I didn't package up for the birthday gift I took to the guys at the silo shop to eat with their coffee, just so they weren't here tempting me.
   Oh, and the name makes me smile....I guess they sort of do look like an Amish hat if you use your imagination. =)

Amish Hat Cookies

yield: 3 dozen cookies

 Cookies:

1/2 cup unsalted butter, softened

1 cup sugar

1 egg

1 tsp vanilla

1/4 cup milk

1 3/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

1/2 cup cocoa powder

18 large marshmallows, cut in half

Preheat oven to 350*. In a mixing bowl cream together butter and sugar. Add egg, vanilla and milk. Mix until light and fluffy. 

Sift together flour, salt, baking soda and cocoa powder. Add to the butter mixture and mix until well blended. Drop by spoonfuls onto a greased baking sheet. 

Bake for 6-8 minutes.  Remove from oven and top each cookie with a marshmallow half. Bake for another 2 minutes. Remove from baking sheet and cool on wire racks. Frost with the following...

Frosting:

2 cups powdered sugar 

 3 tbsp cocoa powder

 1/8 tsp salt

3 tbsp unsalted butter, softened

5 tbsp heavy cream

pecan halves (optional)

Combine all of the ingredients except pecans in a mixing bowl. Mix until well blended.

Frost each marshmallow and top with a pecan half if desired. 

........................................................................................

The angel said to the women,

"Do not be afraid, for I know you are

looking for Jesus, who was crucified.

He is not here; He has risen, 

just as He said. Come and see the

place where He lay."

~Matthew 28:5+6

     

  

Pumpkin Cookies with Browned Butter Frosting

   'Tis the season for all things pumpkin. It is, I think, one of my most favorite ingredients during the Fall and I  have been baking/cooking with pumpkin a lot these past few weeks. And the weather we've been having lately has definitely put me in the mood to bake. {if for no other reason than to warm the house}
   I've never made browned butter frosting before, but I knew it had to be amazing! How could it not? So I decided to whip up a batch of these  little guys today, some I'll take to our discipleship group meeting tonight and the rest will stay here to tempt me. =)

Pumpkin Cookies with Browned Butter Frosting

yield: about 3 1/2 dozen cookies

Cookies:

2/3 cup sugar 

2/3 cup brown sugar

3/4 cup unsalted butter, softened

1 tsp vanilla

1/2 cup pumpkin puree

2 eggs

2 1/4 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

In a bowl beat sugar, brown sugar, butter and vanilla until well blended. Beat in pumpkin and eggs until well mixed. Add flour, soda, cinnamon, nutmeg and salt. Beat on low speed until well mixed. Drop onto greased cookie sheet and bake at 350* for 8-10 minutes. Remove from pan onto wire racks to cool completely before frosting.

Browned Butter Frosting:

3 cups powdered sugar

1 tsp vanilla

3-4 tbsp milk

1/3 cup unsalted butter

In a bowl add sugar, vanilla and 3 tbsp milk. In a small saucepan melt butter over medium heat, stirring constantly, until lightly browned. Pour over sugar and mix well on low speed until smooth. Gradually add 1 tbsp milk until it is creamy and spreadable. Frost cooled cookies.

 
 Of course I had to try one {or maybe two ;)}  just to make sure they were edible. Oh my, are they ever! Pretty sure I'll be using browned butter frosting often now. So good!!

.................................................................................

For the eyes of the Lord range throughout

the earth to strengthen those

whose hearts are fully committed to Him.

~2 Chronicles 16:9

♥ Sheila   

   

Rhubarb Cheesecake Squares

   I was at my Grandmother's last week and she was giving away some of her rhubarb that had come back out after the Spring crop. Got me in the mood to make something with rhubarb.

   I didn't use as much of mine as normal this year since I was adjusting to a new baby and not baking as much while it was in season. Had just thought about it recently and wondered if it had come back out, but hadn't gotten around to checking yet. So I went to have a look when I got home and sure enough, it was 'ripe for the picking.' I harvested some and made these bars that we think are amazing!

Rhubarb Cheesecake Squares 
{yield: 16 squares}
  Crumb mixture:

1 1/4 cups flour

1/2 cup old-fashioned rolled oatmeal

1/2 cup packed brown sugar

1/2 cup cold unsalted butter

Cheesecake Filling:

1(8oz) pkg cream cheese, softened

3/4 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 egg, lightly beaten

1 1/2 cups finely chopped rhubarb

In a small bowl combine flour, oatmeal and brown sugar. Cut in butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining mixture into a greased 9x9 pan. Set aside.

For the filling beat together cream cheese and sugar until smooth. Mix in salt, vanilla, cinnamon and nutmeg. Add the egg; mixing just until combined. Stir in rhubarb.

Pour over the crust and top with reserved crumbs. Bake at 350* for 35-40 minutes or until set. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

   I hope everyone can enjoy these last few days of Summer.....I'm excited for Fall, but also sad to see Summer coming to an end.

....................................................................................................

Be strong and courageous.

Do not be terrified; do not be discouraged,

for the Lord your God will be with you

wherever you go.

Joshua 1:9

♥ Sheila 

  

  

One Pan Caramel Chip Skillet Cookie

   Since hubs had to work on his very first Father's Day I decided to make dessert to take in for the guys dinner. I was gone for a lot of the afternoon so I wanted something that would be quick to make before 'Tater Bug' woke from his nap and needed to be fed etc. It also had to be something that would compliment banana-grape nut ice cream. So to good ole' pinterest I went searching.... Came across this recipe from sophistimom and knew it was just what I was looking for. =)

   So while baby snoozed, momma made ice cream and baked a cookie.....

One Pan Caramel Chip Skillet Cookie

 1/2 cup unsalted butter

1/2 cup white sugar

1/2 cup brown sugar

1 tsp vanilla

1 egg

11/2 cup flour

1/2 tsp baking soda

1/4 tsp salt

1 cup caramel bits

Preheat oven to 350*. In a cast iron skillet melt butter over med/low heat. stir in sugars and vanilla. Remove from heat. Let rest until the pan is warm, but no longer hot. {about 5ish min} Crack the egg into the sugar mixture beat in well with a fork. Add flour, baking soda and salt. Stir it in very carefully until smooth and well mixed. Add caramel bits and mix in. Spread out evenly in the skillet and bake for 15-20 minutes or until golden brown. Serve with ice cream.

   I loved this and will be making it very often I'm quite positive. Not only do you only mess up one pan you can customize it very easily with different chips etc {which I did, the recipe originally called for choc chips}

The guys seemed to really enjoy it as well. And Daddy was happy to see his little boy =)

First Father's Day

.............................................................................

As a father has compassion on

his children, so the Lord

has compassion on those who

fear Him...

~Psalm 103:13

Have a happy day!

♥ Sheila

   

 

Christmas Cookie Exchange

  Every year around Christmas time Mom and her four sister's get together for a brunch and cookie exchange....This year Grandmother has a quilt in so all the daughters and granddaughters went to my grandparent's house on Tuesday to have a brunch, help on the quilt and exchange cookies. I always look forward to this!  Spending  the day with family is always nice and it is also such a great way to get a good variety of cookies without baking them all yourself. =) 
  We usually bake two dozen for each family unless they only want one dozen. This year  with the five sisters and two married granddaughters we each needed to bake 12 dozen cookies. I most always like to try new recipes for the exchange {probably not the smartest thing I know, especially if they don't turn out very well, but so far I've had good luck} I had found two recipes that were similar, but I couldn't decide which one to go with so I ended up making both....it worked out good I thought.
  So for the first kind....are any of you fans of Starbucks Peppermint Mocha? These cookies are inspired by this delightful seasonal drink.....

Peppermint Mocha Blossoms

 yield: Approx. 4 dozen

 1 cup unsalted butter, softened

1 1/2 cups sugar

2 tbsp instant espresso powder*

2 eggs

1 tsp vanilla extract

1 tsp peppermint extract

3 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

about 1/2 cup sugar to coat cookies

approx. 4 dz candy cane kisses, unwrapped 

Cream together butter, sugar and espresso powder until light and fluffy. Beat in eggs one at a time, then add the extracts. Sift together flour, cocoa, baking soda and salt. Gradually add to the creamed mixture until the dough comes together. Drop the cookies into a bowl of sugar and coat. Place on a greased cookie sheet and bake @ 350* for 9-10 minutes. Let the cookies cool on the baking sheet for 2-3 minutes then press a kiss into the top of each one. Transfer to wire racks to cool completely.

* I had a hard time finding this so I just used instant coffee, but ground it very fine, almost a powder 

  The second kind I made are one of my and Daren's favorite cookies, but with a twist......{after Daren had tried one and I asked his opinion, he said they were good but that he prefers the original version=) }

Peppermint Chocolate Crinkles

yield: approx. 4 dozen

 1/2 cup vegetable oil

3 (1 0z.) squares unsweetened chocolate, melted

2 cups sugar

4 eggs

1 tsp vanilla extract

1 tsp peppermint extract

2 cups + 2 tbsp flour

2 tsp baking powder

1/2 tsp salt

Mix together oil, chocolate and sugar, beating well. Add eggs one at a time beating after each addition, then mix in the extracts. sift together the flour, baking powder and salt. Add to the first mixture. Chill dough several hours or overnight. Drop into powdered sugar and roll to coat well. Place on greased cookie sheet and bake @ 350* for 10-12 minutes. Do not over bake! 

 Instead of the usual cinnamon heart; press a peppermint gem into the center of each cookie when they come out of the oven. Transfer to wire racks to cool.

  I must say I was ready for a little break from cookies until I got these all baked, on plates and ready to go.....

The cookies all plated and ready to hand out

   May we never forget the true Reason for the Season!

♥ Sheila