Kats’ Kitchen

Belated Christmas post… January 3, 2012

As you can tell, I have not posted for a least a week or so.  Half-way through last week, I decided take a break from posting.  My husband had some time off of work, I wanted to work on some scrapbooking and relax from a fairly-busy Christmas .  Now starting the first week of the New Year, I have nothing to share, so…I will share with you some of the stuff I made for Christmas.  You all may be pretty sick and tired of Christmas cookies and not want to see or eat another one for another couple of years (although I HIGHLY doubt that!) but I would like to share with you what I made this year to share with friends and family over the last month or so.  Some are old but wonderful recipes and some are new and delicious recipes!  I have pictures for some and not for others, but I do hope you still enjoy this post and have a wonderful 2012.  My plan is to bring you some wonderful new recipes thisy year that you have to look forward to making for your family!

Banket - A christmas MUST and one of my very first posts on this blog!  Banket is a dutch treat made with some delicious almond paste.

Santa’s Snicker’s Surprise – These are AWESOME!  And even awesomeier (if that’s a word…) since you can also make Peanut Butter Kiss Cookies with the same batter if you run out of Snickers!  The husband’s fav!

Picture from Sticky, Gooey, Creamy, Chewy

Break-Up Bars – Not sure what else to say about these except – WOW!  First time I made these.  It’s a shortbread crust (I omitted the toffee bits) with a homemade caramel middle and topped with chocolate.  Can’t get better than that.  Very rich, so cut them small.  I used a 9×13 pan and then turned out a bit thicker than I expected.  Thank you Susan for sharing this recipe with me!

Chocolate Covered Cherries – Also a first for me.  Made them with a friend.  They turned out great!  Don’t have the recipe but will have to get it for you.  Also made peppermint patties with the leftover filling mixture – loved these also!

Trinidads – These are always good.  Also very rich.  Love the dark chocolate fudgy center with the white chocolate coconut coating.

Mint Brownies – Many memories come with this recipe.  I will be sharing in my next post more about them!

Saltine Toffee – Oh so good!  Best right out of the freezer.  Love the salty sweetness!  Super easy to make.

As you can see it has been quiet a CHOCOLATE OVERLOAD in my house!  Interesting that I didn’t make as many cookies as I did more candies this year.  Not sure why that is but glad I did it!

 

Christmas Goodies December 22, 2010

Filed under: Brownies/Bars & Other Sweets,cookies — stacielk @ 1:30 am
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This is going to be a quick post.  Recipes will follow over the next few weeks.  Enjoy the pictures for now!

Christmas Cut-Outs (we frosted these…I’ll have to grab a picture of the finished product)

Easy Double Chocolate Chip Brownies

Peanut Butter Kiss/Cup Cookies

Jan Hagel Cookies

Trinidads

 

MERRY CHRISTMAS!

 

Peanut Butter Kiss Cookies December 16, 2009

Filed under: cookies — stacielk @ 12:51 pm
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This time of year can’t go by until the Peanut Butter Kiss Cookies are baked and enjoyed.  This cookie is one of those that will show up at least once or twice throughout the Christmas parties I go to, whether I bake and share them or another guest does.  These are very easy cookies to put together.  Thanks to my handy-dandy cookie scoop, this recipe is easily completed in less than an hour!  I think I did it in more like 30 minutes.  If you don’t have a cookie scoop yet, put it on your Christmas list, besides the baking mats, it’s a necessity if you want to make cookies in a flash!   

Peanut Butter Kiss Cookies

1 3/4 cup flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/2 cup peanut butter

2 Tbsp milk

1 tsp vanilla

1 egg

Sugar

48 (1 8-8.5 oz bag) Hershey’s Kisses, unwrapped

Heat oven to 375 degrees.  In a large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg; mix with electric mixer on low speed until stiff dough forms.

Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart on cookie sheet topped with a baking matt. 

Bake at 375 degrees for 10-12 minutes or until golden brown.  Immediately top each cookie with 1 milk chocolate kiss candy, pressing down firmly so cookie cracks around edge.  Remove from cookie sheet to cool.

Recipe from Pillsbury

 

 

Gingerbread Mittens & Snowmen December 8, 2008

Filed under: cookies — stacielk @ 7:57 pm
Tags: , , ,

gingerbread-cookies

What in the picture doesn’t belong…Looks like a safe place for a wedding ring, don’t you think?  Reason I didn’t have it on my finger is I didn’t want to get it all gooey when needing the gingerbread dough…Don’t tell my husband!

About a month ago some of my girlfriends scheduled a girl’s night which happened to be Saturday night.  After going back and forth in deciding what to do, go out for dinner, movie, games…I came up with the idea of decorating Christmas cookies, since it is that time of year!  So Saturday night, a few of us who live in Northwest Indiana headed to  Joyce’s apartment near U.S. Cellular Field (White Sox Stadium) on the Southside of Chicago.  We ordered Connies pizza and then went to it with the decorating (while drinking warm apple cider).  I was in charge of baking the cookies and decided to make some sugar cookies, which I will post later and these Gingerbread cookies.   We had a blast decorating and decided that cookies need to be decorated more often throughout the year, instead of just once a year, so this probably won’t be the last time we do this!

I was very happy with how these gingerbread cookies turned out, especially with using my silicon baking mats.  Love them!  I would buy everyone two of them if I had enough $$, but unfortuatly our garage fridge/freezer died who knows when (thank goodness it’s been extremely cold to keep the food mostly frozen) so we’ll be putting some of our saved up money into a replacement soon.  But I suggest putting this baking mat on your Christmas list if it’s not too late!

So here’s the recipe.  I suggest you read it through before starting.  It’s more of a hand mixing recipe then an electric mixer, although I’m sure you could use an electric mixer.  I just put my arm to work…I guess that explains the strange pain in my forearm the past 2 days! 

Gingerbread Cookies

(Recipe from:  Epicurious.com)

2 /3 cup molasses (not robust)

2/3 cup packed dark brown sugar

1 Tbsp ground ginger

1 1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

2 tsp baking soda

2 sticks unsalted butter, cut into Tbsps

1 large egg, lightly beaten

3 3/4 to 4 cups all-purpose flour

1/2 tsp salt

Bring molasses, brown sugar and spices to a boil in a 4 or 5 quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat.  Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted.  Add egg and stir until combined, then stir in 3 3/4 cups flour and the salt. 

Preheat oven to 325 degrees.

Transfer dough to a lightly floured surface (a silicon baking mat is recommended to make things easier) and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.

Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface (a silicon baking mat is recommended to make things easier).  Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.

Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily).  Transfer cookies to racks to cool completely.  Make more cookies with remaining dough and scraps (re-roll once).

**Note about baking, I didn’t have a problem with the cookies burning.  I think I may have cooked another couple minutes longer then suggested.**

Decorate cookies as desired.

 

 
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