Peppermint Patties

Let me just start with saying, I absolutely ADORE anything peppermint. I love the mints, peppermint bark, and especially peppermint patties. But never in my wildest dreams did I think that I could make them myself! I thought that if I ever tried making peppermint patties that it would be so incredibly hard. To my surprise, these were SO easy! I love them too! They're pretty yummy if I say so myself.  And I will keep them on my Christmas baking list.
Peppermint Patties
You will need:
3/4 C sweetened condensed milk
1 1/2 tsp. peppermint extract
4 C confectioners' sugar
3 C semisweet chocolate chips
2 tsp. shortening

1. In a large bowl,  combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let the patties dry for 2 hours, turning once.
2. In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove the pan from heat. Dip patties, one at a time, into chocolate by laying them on the tones of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Snickerdoodles

Is it a sugar cookie? Nope. Are they spice cookies? Wrong again! They're a combination! It's a sugar cookie rolled in cinnamon! What's not to love? What I really like about these particular cookies is that they're not too sweet. They are just perfectly the right amount of sweetness. Also I know that they're a party pleaser. On Christmas, everyone said that the Snickerdoodles were their favorites! So please just don't snicker at my doodles, and try these cookies.
Snickerdoodles
You will need:
2 1/2 C all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
1/2 C unsalted butter, at room temperature
1/2 C vegetable shortening, at room temperature
1 3/4 C sugar
2 large eggs
2 tsp. pure vanilla extract
1/2 Tbsp. ground cinnamon

1.Combine the flour, cream of tartar, baking soda, and salt in a mixing bowl. Set aside.
2. Combine the butter and shortening in the bowl of an electric stand mixer fitted with a paddle. Begin beating on low speed to blend together. Increase the speed to medium and beat for about 3 minutes, or until light and creamy. Add 1 1/2 cups of the sugar in a slow steady stream and continue to beat for 2 minutes. Reduce the speed to low and add the eggs, one at a time, scraping the sides of the bowl after each addition. Add the vanilla and when blended, slowly beat in the dry mixture, beating until just incorporated.
3. Remove the bowl from the mixer, scrape down the sides of the bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours, or overnight.
4. When ready to bake, preheat the oven to 350 degrees Fahrenheit.
5. Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl; set aside. Remove the dough from the refrigerator and unwrap. Roll the dough into 1 1/4-inch balls. Roll each ball in the cinnamon-sugar to coat completely and place on cookie sheets about 2 1/2 inches apart.
6. Bake in preheated oven for about 10 minutes, or until light brown. Remove from baking sheet onto wire racks and cool completely.

Lemon Bars

So I've got a pretty classic dessert for you guys. Well it's a classic for my family and I. They're everyone's favorite at my house. They're also a great Christmas dessert. Another variation I like to do is with lime. So Lime bars! Hey, try these! You really won't regret it! And hey! Maybe they'll become your family's new holiday tradition. That would really make me happy to pass it on.
Lemon Bars

You will need:

1 C butter, melted

2 C + 6 Tbsp. flour

1/2 C powdered sugar + additional for garnish

pinch of salt

4 eggs

2 C sugar

6 Tbsp. lemon juice

1 Tbsp. lemon extract 

1. Preheat oven to 350 degrees Fahrenheit. 

2. Combine the flour, 2 cups of flour, powdered sugar, and salt. Pat the dough into a 9 x 13-inch pan. Bake for 20 minutes in the preheated oven.

3.  Mix eggs, sugar, lemon juice, lemon extract, and 6 Tbsp. flour in blender. Pour over baked crust and bake for 20 minutes. Sprinkle with powdered sugar when done and still hot. Cool; cut into squares. 

Mint Chocolate Chip Cookies

Okay! I admit it! I'm a cheater.... A big fat cheater. But who could blame me? It's so much easier in so many way. If you haven't read ahead already, I will tell you why I am such a cheater. See, I used sugar cookie mix. (*GASP*) Yeah, yeah, I know. I'm sorry. But if you try these you will see why I like them so much. I made them last year around this time and liked the so much that I just had to do them again. Even if it was the easy way out. So, thank you Betty Crocker, you made my life a lot better.
Mint Chocolate Chip Cookies

You will need: 

1 pouch Betty Crocker sugar cookie mix 

1/2 C butter or margarine, softened

1/2 tsp. mint extract

6-8 drops green food color 

1 egg

1 C creme de menthe baking chips

1 C semisweet chocolate chips or chunks 

1.Preheat oven to 350 degrees Fahrenheit. 

2. In a large bowl, stir cookie min, butter, mint extract, food color, and eggs with spoon until a soft dough forms. Stir in baking chips and chocolate. 

3. Onto an ungreased cookie sheet, drop dough with small cookie scoop or tablespoon 2 inches apart. 

4. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to cooling rack. Store cooled cookies tightly covered at room temperature. 

Pumpkin Spice Cupcakes with Buttercream Frosting

It has been SO long since I've made cupcakes, and I LOVE cupcakes! I seem like I'm missing my best friend or something! Recently, I have really wanted to make cupcakes. It just wouldn't leave my mind. I just kept wanting to make them. So, I finally did! Okay, I know you're probably wondering why I did "pumpkin" spice cupcakes. I know, I know, it's not really "pumpkin" season. I agree that it is after Thanksgiving, so you do not see pumpkin very much. But I believe that pumpkin is a flavor that works with Christmas too. Also, I had a can of pumpkin I really needed to use....
Pumpkin Spice Cupcakes
You will need:
4 eggs, slightly beaten
3/4 C vegetable oil
2 C sugar
1 (15 oz) can pumpkin
1 3/4 C all-purpose flour
1/4 C corn starch
4 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
1. Preheat oven to 350 degrees Fahrenheit.
2. Blend the eggs, oil, sugar, and pumpkin in a large bowl; set aside.
3. Stir together dry ingredients in separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended.
4. Pour into lined muffin tins and fill about 2/3 full.  Bake in oven for 30 minutes or until centers spring back when gently touched. Cool for 30 minutes, and frost when completely cooled.

Buttercream Frosting
You will need:
1/2 C shortening
1/2 C butter, softened
1 tsp. vanilla extract
4 C confectioners' sugar
2 Tbsp. milk

1. In a large bowl, cream together the butter, shortening, and vanilla.
2. Blend in sugar, 1 cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to use.

White Chocolate Macadamia Nut Cookies

MAN! That is a mouthful of a cookie! Literally! As another one of my Christmas baking adventures, I decided to go a little bit nontraditional. I really don't hear about macadamia nuts being a Christmas staple. Well, maybe in your house, but it was never in mine. I'm very happy that I decided to go and take a chance with making these. I could've made something like more sugar cookies, but I didn't. I'm so happy though that my family absolutely love them! Couldn't have been better!
White Chocolate Macadamia Nut Cookies
You will need:
1 C packed brown sugar
1/2 C granulated sugar
1/2 C butter or margarine, softened
1/2 C shortening
1 tsp. vanilla
1 egg
2 1/4 C all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3/4 C white chocolate chips
3 1/2 ounces macadamia nuts, coarsely chopped

1.Preheat oven to 350 degrees Fahrenheit. Beat sugars, butter, shortening, vanilla, and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, and salt. (dough will be stiff) Stir in chocolate and nuts.
2.  Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until light brown. Cool 1-2 minutes; remove from cookie sheet to wire rack to cool completely.

Chewy Chocolate Peanut Butter Cookies

While I was writing my "Christmas Baking List Extravaganza" I wasn't planning on making this particular type of cookie. I was actually planning to make mint chocolate chip cookies. But while on my adventure at the grocery store I couldn't find creme de menthe baking chips. Which made me pretty sad. I didn't know what I would do instead. So while peering at all the kinds of chips, in the baking isle, my eyes caught the peanut butter chips and VIOLA! Idea! So, I made these and I am so glad that I did! LOVE THEM! Soooo gooood!
Chewy Chocolate Peanut Butter Cookies
2 C all-purpose flour
3/4 C cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 C butter or margarine, softened
2 C sugar
2 eggs
2 tsp. vanilla extract
1 2/3 C peanut butter chips

1.  Preheat oven to 350 degrees Fahrenheit.
2. Stir together flour, cocoa, baking soda, and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
3. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire racks to cool completely.

Peppermint Bark

Yay! I officially began my Christmas baking this weekend! I'm so excited. So, I decided to start with something that is simple and delicious. I have always wanted to make peppermint bark. But, since I found out about peppermint bark not during wintertime, I had to wait for quite awhile. But I finally got the chance this weekend to make it! I am very (VERY) happy with it! They were worth the wait! I think that peppermint bark is SO delicious! Peppermint is such a Christmas flavor. It's as yummy as a candy cane. So..... Happy baking! (You know you want to.)
Peppermint Bark 
You will need:
1/2 C Crushed candy canes, or peppermint candies
1 lb. white chocolate
1 to 1 1/2 tsp. peppermint extract

1. Line a cookie sheet with parchment or waxed paper; set aside. Place peppermint candies in a plastic bag and hammer into 1/4 in chunks or smaller.
2. Melt the chocolate in a double boiler, following double boiler instructions on white chocolate package. Once completely melted, combine candy chunks and peppermint extract into chocolate.
3. Pour the mixture onto the cookie sheet and place in the refrigerator for 45 minutes or until firm. Once firm, remove from cookies sheet and break into pieces (like peanut brittle.)

Sugar Coated Pecans

I have to tell you the truth, I am absolutely obsessed with pecans. Especially these particular ones. I like roasted pecans, salted pecans, plain pecans. Really, in general, I just like pecans. I think that they are just so good for the holidays. I mean they are SO warm and cozy! I simply cannot get enough of these! My absolute favorite part is eating the hot ones straight from the oven.  Delicious! Also this recipe is very very very simple. Please make these for the holidays so that you can become obsessed with them just like me.
Sugar Coated Pecans
You will need:
1 egg white
1 Tbsp. water
1 lb. pecan halves
1 C white sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
1. Preheat oven to 250 degrees Fahrenheit. Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar salt, and cinnamon.
3. Add the pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

4. Bake in preheated oven for 1 hour, stirring every fifteen minutes.

Gingerbread Men

Seriously? What says Christmas time more than gingerbread? Truthfully, this is the first time I have EVER made gingerbread men. Let me tell you, they are pretty fun to make. (Another plus is that they taste pretty heavenly too.) I used the same royal icing from the sugar cookies recipe and just put it in a plastic bag and cut a little hole in the corner. Turned out GREAT! One thing I have to say about this recipe is that I know that it calls for SIFTED flour. But, seriously, who wants to sift flour? It's so time consuming! One of my little tricks is that I use a whisk to mix all the dry ingredients together. Works just as great as sifting! I love that trick! Also one last thing is that you do NOT want to use blackstrap molasses. It will just make the cookies bitter, and nobody wants a bitter cookie! You can trust me on that one!
Gingerbread Men
You will need:
1/2 C butter or margarine, softened
1/2 C sugar
1/2 C molasses
1 egg yolk
2 C sifted all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ginger
1/2 tsp. ground nutmeg

1. In a large bowl, cream together butter and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat oven to 350 degrees Fahrenheit. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookies cutters. Place cookies 2 inches apart on ungreased cookies sheets.
3. Bake for 8-10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cookies are completely cool.