Blizzard Baking

Yesterday found me inside all day.  Outside we had blizzard conditions – snow and fierce wind.  I was happy to have an excuse to bake Christmas cookies and candy all day 🙂

Here’s a little sample plate of some of the things made yesterday –

Pictured above are:

Cream Cheese Spritz Cookies – A new variation of the old favorite and better than ever!

• 1 cup butter, softened
• 3 ounce cream cheese, softened
• 1 cup sugar
• 1 egg yolk
• 1 teaspoon real vanilla
• 2 1/2 cups sifted flour
• Put dough in cookie gun and press through desired cookie stencil.  Brush tops of cookies with egg white and sprinkle with sprinkles. Bake at 400 degrees for 8-10 minutes.  Make a double or triple batch – they will go fast!

Better Than You-Know-What Three Layer Fudge – Well it’s at least the next best thing 🙂

Melt:

2 cups peanut butter

1 pkg. chocolate chips

1 pkg. butterscotch chips

After melted, spread half in prepared 9×13 pan. Refrigerate.

Reserve other half of mixture and add:

16 oz. dry roasted peanuts (salted for sure!)

Set aside chocolate peanut mixture.

In pan mix together and boil for one minute, stirring constantly:

1 pkg. vanilla pudding (NOT instant)

1 cup butter

1/2 cup evaporated milk

Remove from heat and add:

1 tsp. maple flavoring

2 lbs. powdered sugar

Spread maple mixture over refrigerated chocolate .  Cover with chocolate peanut mixture.  Refrigerate.  Cut into squares.  Your life will never be the same 🙂

Cranberry Bliss Bars – These are phenomenal!

Ingredients

3/4 c ( 1 1/2 stick ) unsalted butter

1 1/2 c packed brown sugar

2 large eggs

3/4 tsp vanilla extract

2 1/4 c all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/8 tsp ground cinnamon

1/8 tsp ground cloves ( optional )

1/2 c dried cranberries

1/2 c shredded coconut ( sweetened or unsweetened )

6 oz. white chocolate chips or baking chocolate

Icing:

1 pkg ( 8 oz. ) cream cheese, softened

1 c powdered sugar

6 oz. white chocolate chips or baking chocolate

1/2 Tbsp coconut oil (I skipped this cuz I didn’t have any)

1/2 c shredded coconut ( sweetened or unsweetened ), divided

1/2 c dried cranberries

Instructions:

1. Line 13″x9″ baking dish with parchment paper or aluminum foil. Set aside.
2. Melt butter in a microwave safe dish. Pour into a mixing bowl of your stand mixer. Add brown sugar and stir until combined. Let cool to room temperature.
3. Add eggs and vanilla and beat until combined.
4. In a medium mixing bowl, whisk together dry ingredients ( flour, baking powder, salt, cinnamon and cloves ). With the mixer on low, gradually add the dry ingredients. When there are still few flour lumps in the batter, add cranberries, white chocolate and coconut. Fold in. Spread the batter in prepared dish. Bake in 350 degree F oven for 18 to 20 minutes. Cool completely.
5. Meanwhile, melt white chocolate with coconut oil. Stir until smooth.
6. For the frosting: beat cream cheese until smooth, add powdered sugar and beat until fluffy. Add half of the melted chocolate and beat to combine. Stir in half of the coconut. Spread over cooled blondies. Sprinkle with cranberries and remaining coconut. Drizzle the remaining chocolate over the frosting. Cut into bars. Store in refrigerator.

– seriously, one of the best things I have ever made or eaten!  Amazing!