Christmas Cookies – Day 7

The Christmas cookie for today is Chocolate Peppermint Rounds.  These are two of my favorite flavors of the season.  I look for them everywhere – in my coffee, in ice cream, in candy.  I decided these had to be on my cookie list!

cookies choc peppermint


  • 2 3/4 cups flour
  • 3/4 cup unsweetened cocoa podwer
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1 bag of mixed chocolate and mint chips
  • crushed candy canes or Andes peppermint crunch chips.


  • Preheat oven to 350.
  • In a medium bowl, mix together flour, cocoa powder, baking soda and salt.
  • Add chocolate chips to dry ingredients.
  • In another bowl, beat butter, canola oil, sugar and brown sugar until fluffy.
  • Add eggs, vanilla extract and peppermint extract to the wet ingredients.
  • Add the dry ingredients to the wet ingredients.  Mix until combined.
  • drop cookies onto cookie sheet using a cookie scoop.
  • Add crushed candy canes or Andes peppermint crunch chips (I used these) to the top of cookies before baking.
  • Bake for 8 – 10 minutes.

This is a cookie I probably will not make the rest of the year, so I am glad I got it in for Christmas!  There are some good cookies coming in the next 3 days.  Stay tuned…

So, I am wondering, what is your favorite holiday entrée?

Christmas Cookies – Day 6

Today’s Christmas cookie is Cherry Almond Crinkles.  These are very different from the cookies I have baked so far this season.  I love almond cookies and marzipan.  The cherries in these add just the right texture and complimentary flavor.  They are pretty easy to make too.

cookies cherry almond


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 tsp almond extract
  • 2 cups flour
  • 1/2 cup chopped maraschino cherries, patted dry


  • Preheat oven to 350.
  • In a medium bowl, beat butter and sugar for 30 seconds.
  • Add baking powder, baking soda and salt.  Combine.
  • Add egg and almond extract.  Mix until combined.
  • Add four.
  • Add cherries.
  • Bake for 10 minutes.

The gingerbread baking also continues…   My house sure smells good lately.  :)


So, I am wondering, have you tried any of my recipes?  What did you think?

Cookies – Day 5, and other Christmas Happenings

This weekend we stayed home and recharged.  Not really by choice but, as it turns out, we needed it.  Aidan had a school project about family food traditions to work on.  We have a couple of holiday food traditions – Easter bread at Easter time, funnel cakes for Christmas morning breakfast and chocolate chip cookies anytime!  But one of favorite food traditions is sausage balls.  Have you ever had them?  They are spicy sausage and cheese deliciousness!  Not so healthy though!  My mom started this tradition and we all love them.  We reserve them for holidays when we don’t have to feel guilty.

boys sausage balls

The baking theme was started by Sammy this morning.  He came prepared today!  I think he knew Aidan would be making these for school.


He had another surprise for us today.  When we came home from Aidan’s cub scout meeting we found Sammy had made us banana muffins!  I might have a list for him now that I know he can bake…


We started wrapping presents today too.  Well, actually the boys did.  I am not that far yet.


Today I made Lemon Raspberry Pinwheels.  Mmm.  The whole house smelled delicious! The lemon reminded me a bit of Easter bread.  If you like lemon and raspberry, you will love these cookies.  They are not the fastest cookie to make though.



  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp finely grated lemon peel (or more)
  • 3 1/4 cups flour
  • 2/3 cup seedless raspberry preserves


  • Beat butter in a large bowl for 30 seconds.  Add sugar, baking powder and salt.
  • Beat eggs and lemon peel into butter mixture.
  • Add flour until combined.
  • Divide the dough in half and cover and refrigerate for about an hour.
  • Roll half the dough at a time between 2 sheets of wax paper into a square.
  • Remove top sheet of wax paper and spread half of the raspberry preserves on top.
  • Roll the dough into a log using the wax paper.  Seal the edge with water.
  • Repeat for the second half.
  • Wrap the rolls and refrigerate for 4 – 24 hours.
  • Preheat oven to 375.
  • Line large cookie sheet with parchment paper.
  • Cut logs into 1/4 inch slices, rotating as you go if you want round cookies.
  • Bake for 10 – 12 minutes.  Cool before removing from cookie sheet.

cookies lemon1

For me, these cookies are worth the effort.

So, I am wondering, when do you start wrapping?

Christmas Cookies – Day 4

The theme for today’s cookies was chocolate.  I started with double chocolate gingerbread – so good!  I have posted the recipe before.  The bad thing about making gingerbread in a loaf pan though is that we don’t get to taste it!  Torture!

choc gingerbread

I am trying to keep up with my molded chocolate cookies too.  I only make a few at a time so they take longer.  Today we made chocolate covered oreos with crushed candy cane.

chocolate oreos

The new recipe for today is Candy Shoppe Chocolate Cookies.

candy shoppe


  • 2 3/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 1/2 cup canola oil
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • rolos, peanut butter cups and Hershey’s kisses


  • Stir together flour, cocoa powder, baking soda and salt.
  • Whip butter for 30 seconds.  Add sugar and brown sugar and stir until combined.
  • Add eggs and vanilla extract until combined.
  • Combine wet and dry ingredients.
  • Cover and chill for 1 hour.
  • Preheat oven to 350 degrees.
  • Shape dough into balls.  Press a rolo, peanut butter cup or Hershey kiss in each ball and shape dough around the candy.
  • Bake for 8 – 10 minutes on an ungreased cookie sheet.
  • Garnish with powdered sugar once cool.

Hope you enjoy!

Christmas Cookies – Day 3

Today’s cookie is a good one! :)  Very easy to make too.  I hope you try them.

Eggnog Glazed Nutmeg Butter Cookies

Eggnog cookies1


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 cups flour
  • 1 cup powdered sugar
  • 3 tbsp. eggnog


  • Preheat oven to 350.
  • Beat butter with a mixer on medium to high speed for 30 seconds.
  • Add sugar – mix with mixer until combined, being sure to scrape the sides of the bowl.
  • Add egg, vanilla extract, salt and nutmeg.  Mix until combined.
  • Add 1 cup of flour and combine with mixer.
  • Add second cup of flour and mix with fork until combined.
  • Form dough into 24 1 tablespoon sized balls on cookie sheet.  Flatten.
  • Bake 8 – 10 minutes.
  • In a small bowl, combine powdered sugar and eggnog for glaze.
  • When the cookies are completely cool, ice with glaze.

Before the boys went to bed tonight we read Snowmen at Christmas together.  We used to read together every night.  It was a special time that I really miss.  Now that the boys read on their own we don’t read together that often anymore.  It was really nice to share that time tonight.  This is a cute book too.  Have you read it with your kids?  The boys and I recommend it.

snowmen book

So, I am wondering, what is your favorite Christmas movie?

Christmas Cookies – Day 2

Another snow day!  Yay!  It’s still fun and festive here.  Snow days are great for baking.  Today the boys and I made a family favorite – chocolate chip cookies.

making cookies 004

The boys have been helping me make these cookies since they were tiny.  We have a “secret” in our recipe.  We add cinnamon and nutmeg.  You might see a theme here.  We love cinnamon and nutmeg in many unusual recipes!


  • 1 stick butter
  • 1/2 cup canola oil
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • cinnamon (to taste)
  • nutmeg (to taste)
  • 2 cups chocolate chips


  • preheat oven to 375 degrees.
  • mix butter and sugar until fluffy
  • add remaining wet ingredients and mix well
  • combine dry ingredients in another bowl.  be careful not to overmix.
  • add chocolate chips to dry ingredients.
  • combine wet and dry ingredients.
  • bake for 8 – 10 minutes

making cookies 005

I use a tablespoon ice cream scoop to make all of the cookies equal in size.  It actually makes the process much faster too.


They turned out just how we like them!


Sandy showed me a really cool picture app today.  It makes your pictures look like crazy prints!  I like it better without faces, I think.



tree cool

So, I am wondering, what would you do with a surprise day off?


Ten Days of Christmas Cookies – Day 1

It’s Christmas cookie time!  A great excuse to make all of your favorites!  You don’t even have to worry about eating all of them, since they make such nice gifts.  This year I plan to make 10 different types of cookies before Christmas day.  I really should have hosted a cookie exchange this year.  They are so much fun and a fantastic way to try new cookie varieties.  But who has time in December?  Next year…

Today I made Hershey’s peanut butter blossoms.

peanut butter blossoms

They are one of Aidan’s favorite cookies and he requested them.  They are pretty easy to make.

  • 1/2 cup  shortening
  • 3/4 cup creamy peanut butter
  • 1/3 cup  granulated sugar
  • 1/3 cup packed light brown sugar
  • 1   egg
  • 2 tablespoons  milk
  • 1 teaspoon  vanilla extract
  • 1-1/2 cups  all-purpose flour
  • 1 teaspoon  baking soda
  • 1/2 teaspoon  salt
  •    Additional granulated sugar
  •   Remove wrappers from chocolates.
  • Beat shortening and peanut butter in large bowl until well blended.  Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  • Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until lightly browned.  Immediately press a  chocolate into center of each  cookie; cookie will crack around edges.  Remove from cookie sheet to wire rack.  Cool completely.   Makes about 48 cookies.

I also made sugar cookie snowmen.

snowman cookie


  • 1 1/2 cups powered sugar
  • 1 cup butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 egg
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar


  • Heat oven to 375°F when time (dough chills for 2 hours).
  • Mix powered sugar, butter, vanilla extract, almond extract and egg in large bowl.
  • Mix remaining dry ingredients in small bowl.
  • Add dry ingredients to wet ingredients and stir until combined.
  • Cover and refrigerate for 2 hours.
  • Roll dough and cut cookies.
  • Bake for 7 – 8 minutes on a lightly greased cookie sheet.
  • Cool completely and decorate.
  • Makes 5 dozen rolled 2-inch cookies.  Less if making cut out cookies.

Today we woke up to Sammy’s tribute to our snow day.  The boys were thrilled!

Qtip Sammy1 He left them Q-tip snowflakes!  It appears he used a glue gun to keep them together for the boys.  Aidan’s has silver glitter…

Qtip snowflakeA

And Dane’s has red glitter on it.

Qtip snowflakeD

Aidan has an elf in his class this year as well.  He leaves the kids small gifts when they are good.  His name is Yolo.  That is such a great elf name!  I mean, that is part of the reason we keep this elf tradition going, isn’t it?

Running in the rain was interesting this morning.  By rain of course, I mean rain alternating with sleet.  It was a mud run of sorts.  The puddles were ankle deep in many areas and freezing cold since they were made of yesterday’s melted snow along with today’s rain-sleet mixture.  I did get 4 miles in though and felt very happy that I did.


Run best you can be

So, I am wondering, do you bake holiday cookies?  What is your favorite?


Today was a perfect day for baking for the holiday!  It was a rainy, cold day – the kind that makes you want to stay toasty inside.  After running, of course!  Luckily for us the day started out quite warm and progressively got colder.  Perfect!  I made two new recipes today that both came out great.  Neither one of them is entirely “my” recipe.  They were floating around online and I made some changes to suit my taste.

First I made Pumpkin Chocolate Chip Cookies for tomorrow.

pumpkin cookies2Chocolate chip cookies are Aidan’s number one favorite, and we all love pumpkin.  Plus, pumpkin is so healthy for you.  A “superfood,” in fact.  I tasted the batter, of course, and was a little nervous at first.  It was very “pumpkiny.”

Pumpkin cookies1The pumpkin taste was absolutely perfect once they were baked though.  These might become one of the top cookies in our house.  They are delicious!  Pumpkin pie and chocolate chip cookie rolled into one.  Here is the recipe if you want to make them. Pumpkin Chocolate Chip Cookies Recipe

pumpkin cookies3Next I made chocolate mint cookies.  Messy, but very yummy.  These are not for tomorrow.  I just figured while I was at it, I would get a start on my holiday baking.  They are in the freezer now.

chocolate mint cookiesFinally, I made Double Chocolate Gingerbread for tomorrow.  Sandy baked this for me a couple of weeks ago and it was heaven.  Dane and I are gingerbread fans.  We could finish a batch of gingerbread cookies ourselves.  I had never tried chocolate gingerbread though!  And this one also has chocolate chunks in it!

choc gingerbread1                             choc gingerbread2

If you are a gingerbread fan, you will love this recipe.  Here it is Chocolate Gingerbread recipe

While I was baking I received a text that my running club sweatshirt was in!  Yay!  I love it.  I will miss all of my runner girls tomorrow at our club’s Gobble Wobble 5k.  Wish I could be there…


I hope you have a Happy Thanksgiving!



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