Tuesday, December 27, 2011

Christmas week recap #2--Baking Edition

So, we spent alot of Friday baking up some goodness.

This cute little pic is actually something my sweet nieces, Alicia and Julia brought over for the kids to decorate one night. Auntie Laura made the cute Rice Krispy Treat Christmas tree, and the kids decorated it.

Friday, we made fudge and cookies.

 I love this tip I figured out! I'm sure, everybody in the world does this already, but it just occurred to me after seeing them use this handy dandy little tool at a candy shop for just this purpose. I have struggled over the years trying to cut my fudge with a knife. It just gets sticky really quickly or whatever. But that handy dandy metal spatuala thingy makes the perfect cutting blade for fudge. Love it! I just feel like a moron for not figuring it out sooner.

These are yummy.
Crispy melt-away cookies with cream cheese frosting.
(Merrianne's recipe)
 (see those ones on the left? Somehow my oven got turned way up! Funny how a little thing like oven temperature can alter your finished product.)

And what I call Peanut Butter Kiss Cookies (more commonly known as peanut butter blossoms I believe)

 Ok, seriously. I've seen other recipes for this cookie and they're just TOO MUCH trouble. A whole list of ingredients.
This recipe is THE BEST ever because it's so simple! I'm going to share it with you....

3/4 cup peanut butter ( I like to use the crunchy kind)
1 can sweetened condensed milk

mix this together really well and add

2 cups of bisquick 
1 teaspoon vanilla

Mix that really well. You're gonna have a sticky glob of yumminess.
Roll into small balls, about 1 inch in diameter.
Roll the balls in sugar and set on your cookie sheet.
Bake at 375* for 5 to 6 minutes.
Press a Hershey's kiss into the cookies as soon as you pull them out of the oven.
Let em cool, and enjoy!

What's your favorite Christmas recipe?


Kristina P. said...

Wow, yum!! I can smell all that good stuff from here.

Anonymous said...

It looks absolutely fat free :)