Thursday, December 10, 2009

Yummy holiday treats.

One of my favorite things about the holiday season is all the yummy food we get to eat. These are just a few of my traditional and new favorites for the holidays. Enjoy!

Peppermint Meltaways

A college roommate and dear friend of mine introduced this recipe on her blog and it is completely delicious. They really do melt in your mouth! Thanks Claire ;)

1 cup butter, softened
1/2 cup powdered sugar
1/2 tsp peppermint extract
1-1/4 cups flour
1/2 cup cornstarch

Cream butter and powdered sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1" balls. Place 2" apart on ungreased cookie sheet. Bake at 350 for 10-12 minutes or until bottoms are very lightly browned. Remove to a wire rack to cool.

Frosting:
2 TBSP butter, softened
1-1/2 cups powdered sugar
2 TBSP milk
1/4 tsp peppermint extract
2-3 drops red food coloring
1/2 cup crushed peppermint candies/candy canes (I like to use the green and red peppermint candies.)

Beat butter until fluffy. Add powdered sugar, milk, extract and food coloring and beat until smooth. Spread over completely cooled cookies. Sprinkle with crushed candies.

Easy Oreo Truffles

I found this recipe off of my favorite recipe website, allrecipes.com. They were given to me as a gift in Relief Society and Jon and I fell in love with them. They are positively sinful!

1 (16 ounce) package OREO chocolate sandwich cookies, divided
1 (8 ounce) package PHILADELPHIA cream cheese, softended
2 (8 ounce) packages BAKER's semi-sweet baking chocolate, melted

1. Crush 9 of the cookies to fine crumbs in a food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookies mixture into 42 balls, about 1-inch diameter.

2. Dip balls in chocolate; place on wax-paper covered baking sheet. (Any leftover chocolate can be stored at room temperature for anther use.) Sprinkle with reserved cookie crumbs.

3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Nestle Toll House Pie

This is a family favorite of the Hogges. I made it for Thanksgiving with the Niu family and it was a hit. So easy and so rich! Eat with a glass of cold milk...yum!

1 (9-inch) unbaked pie crust

2 eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup chocolate chips

1 cup chopped nuts (optional)

Preheat oven to 325 degrees. Beat eggs in large bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell.Bake in over for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream. (I don't add the nuts, but I think the pie would be really delicious with them.)

Mom's Cinnamon Rolls

My wonderful and talented mother has been making these for years. Every time I come home to California I ask her to make them. This last time we visited I asked her to write down her recipe. She's never written it down before! It has become one of my absolute favorite recipes. Whenever I eat them I think of home and family. Enjoy this divine family recipe!

1. In large mixing bowl of upright mixer, whisk together: 1 3/4 cups hottest water from the tap 1/2 cup canola or vegetable oil ~ Let sit for 15 minutes.

2. Using wire whisk attachment, mix in: 1/3 cup granulated sugar 3 level tablespoons yeast 1 1/2 teaspoons salt 2 egg whites 5 1/2 cups flour - bread flour works best but is not necessary. *The last 2 cups of flour should be added slowly to allow flour to be completely absorbed. Dough should be sticky, but should pull away from sides of bowl.

3. Beat dough in mixer on medium speed for 10 minutes.

4. On a floured surface, roll out dough 3/8" to 1/2" thick, forming a large rectangle.

5. Melt 1/2 cup butter. Spread several tablespoons of melted butter onto the rolled out dough. Save rest of butter for icing*

6. In a medium bowl, combine the following: 3 cups brown sugar 3 tablespoons ground cinnamon ~ Sprinkle brown sugar mixture evenly onto prepared dough.

7. Roll up dough, jelly roll fashion, starting at one long end of rectangle. Pinch final edge of dough to seal.

8. Spray pan with non-stick cooking spray. I use a microwave-safe 12" by 12" baking pan. If you use a 9" by 13" baking pan and have slices of dough leftover, bake the extras in a prepared pie plate.

9. Using @ 18" of heavy string or dental floss, slide the string under the roll of dough. Slice off 1" to 1 1/4" pieces by bringing the string up over the dough, crossing it and pulling tightly to slice through the dough. Place on baking pan. A 12" square pan will hold 16 slices.

10. Let dough rise in a draft-free place till doubled or microwave at 10% power (not 100% power) for 10 minutes.

11. Bake in oven preheated to 375 degrees for 15 to 18 minutes, or until edges are lightly browned and centers look done.

12. While cinnamon rolls are still warm, make glaze (recipe below). Spread generously over rolls. This can be done as soon as they come out of the oven. ~ Best eaten warm and with a cold glass of milk.

Cinnamon Roll Glaze ~* remaining melted butter from above recipe 3 cups powdered sugar 3 tablespoons milk 1 teaspoon vanilla ~ Combine butter, sugar, milk and vanilla until smooth. Spread on warm cinnamon rolls.


Enjoy these scrumptious treats as you spend time with family and friends this Christmas! Luvs!




Sunday, December 6, 2009

Our wedding day.

We hope everyone is having a most wonderful holiday season. Christmas time has always been my favorite time of the year. We are so excited for our first Christmas together. The pictures have come! Hope you all enjoy some of our favorite pictures of our wedding day. We are excited to hear of all of your Christmas activities. Luvs!