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Topic: Christmas Baking; Ideas Needed!  (Read 4990 times)
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Disdain
« Reply #20 on: November 28, 2007 04:27:29 PM »

My Mom makes every kind of cookie you can imagine, and my sister-in-law has been doing Truffles.  So this year I decided on biscotti and cranberry bread.  My sister-in-law is also allergic to nuts (found in most biscotti) so I found this wonderfully Christmas-y flavor that she can eat.

Gingerbread Biscotti

Makes 2 to 2 1/2 dozen.

1/4 cup butter
3/4 cup packed dark brown sugar
2 large eggs
1/4 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup slivered almonds
1/2 cup finely minced candied ginger (optional)
White chocolate coating (optional) for decoration

Heat oven to 350 degrees F.

In a large mixing bowl beat together butter and sugar until there are no lumps of sugar.
Beat in the eggs, then blend in the molasses.
Add the flour, baking powder, baking soda, salt, ginger, cinnamon, cloves and nutmeg. Blend until smooth. Fold in the almonds (and candied ginger if using).
Divide the dough in half onto a lightly greased baking sheet. Spray your hands generously with nonstick spray (dough will be sticky) and form each half into a log about three or four inches wide and one inch high. Place them two inches apart. Bake dough for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Lower oven temperature to 300 degrees F.

Cool logs for 10 minutes on the sheet, then transfer to a cutting board. With a serrated knife, cut each log into one-half-inch slices. Place the slices cut-side down on baking sheet and return to oven to toast. Remove after 10 minutes and flip all of the cookies over. Toast an additional 10 minutes. Remove from oven and let cool.

Optional white chocolate coating: Melt coating or white chocolate chips according to package directions. Dip cookies halfway into coating, or use a spoon to drizzle quickly back and forth. Let set completely before storing.


*Note:  I've made this 4 times this year already (My husband can't keep his hands off it!) and I don't split the dough into two logs as the recipe directs you to.  They seem to make awfully small logs and tiny biscotti.  This recipe really is easy.  I've been making this without the almonds or the crystallized ginger.
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Faithism
« Reply #21 on: November 29, 2007 08:04:11 AM »

I always end up doing ALL of the Christmas baking in my house (my sister/dad are lazy and my mum cannot bake to save her life) so I'm constantly looking for new Christmas recipes. As far as cookies are going this year, I've gotten most of my recipes/ideas off of cooking websites (my favourite, as horrible as this may sound, is MarthaStewart.com...she really does know how to bake a darn good cookie), as well as watching the Food Network (by far my favourite channel.)

Cookies Planned for this year:
-Sugar Cookies (a Christmas essential as far as I am concerned)
-Candy-Striped Cookie Sticks (think those really thin, brittle cookie tubes that are usually chocolate/hazelnut flavour...they're like those...marthastewart.com)
-Fig Swirl cookies (I love figs...these are a little less-traditional....found on epicurious.com)
-Maple sugar cookies
-Cranberry Shortbreads (I think I'm making shortbreads as well)
-Almond Spice Butter Cookies (also on epicurious.com)

Thats the rough list. Might change. I'm starting to bake next week and I am certainly excited. Hope I've inspired/given you some good ideas.

http://www.marthastewart.com/  > Food > Holiday Recipes > Christmas
http://www.epicurious.com/  > Recipes and Menus > Holidays > Christmas

Good luck!
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barbolot
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« Reply #22 on: December 10, 2007 07:02:27 PM »

Disdain, I just made your gingerbread biscotti, and they ROCK (and so do you for posting that fab recipe!)  I plan to drizzle white chocolate on them, and then dot them with red hots -- yum!  Thanks again for posting it!
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« Reply #23 on: December 14, 2007 11:25:07 AM »

The Barefoot Contessa's Pecan Bars. I made these for the x-mas party at work last year and they were legendary. People are still talking about them a year later (and I made them again for this years party). The recipe makes a ton, so there is plenty for gifts. Beware- the recipe calls for A LOT of butter (2.25 lbs to be exact), but it makes an 18x20 pan and they're very rich so I cut them into tiny squares.

Here's the recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34777,00.html

This year I'm going to drizzle them with chocolate instead of dipping the bar and add a sprinkle of kosher salt on top (because salted caramel is the best thing ever).

I still have to make Chocolate Crackle Cookies, Rum-Currant Shortbread, and my new favorite Gingerbread (with Guinness). Whew! How long until x-mas??

Good luck with the holiday baking!
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RosiePosie
« Reply #24 on: December 14, 2007 02:11:06 PM »

I plan to start my Christmas baking this weekend.
I'm not making to much since I have no family in town to give it to. Most of it will go to hubby's coworkers and to a few of our friends.
I'm making chocolate fudge, sugar cookies (i'm using a store-bought mix), and Christmas Peepers. I LOOOVE the Christmas Peepers, I used to make them every year with my mom. I've been living 3 states away from my parents for 4 years now so making these always brings back good memories.  I haven't made this fudge recipe yet, but it has lots of good reviews.

Christmas Peepers
Ingredients:
  64 miniature marshmallows
  3 cups flour
  1 teaspoon soda
  1 teaspoon salt
  2/3 cup cocoa
  2 eggs
  1/2 cup crisco
  1/2 cup butter or margarine
  1 cup sugar
  1/2 cup brown sugar
  1 teaspoon vanilla

Directions:
Place marshmallows in freezer while you mix the dough. Cream crisco, butterand sugar. Blend in the eggs and the vanilla. Add dry ingredients, mix until moistened. Work with hands till mixture holds together. Flatten walnut size pieces in palm of hand. Remove the marshmallows from freezer, and place one in center. Shape dough around the marshmallow, Roll in sugar. Bake at 400 degrees for 6 minutes.

--RosiePosie
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Avian Flight
« Reply #25 on: December 19, 2007 05:00:24 PM »

I plan to start my Christmas baking this weekend.
I'm not making to much since I have no family in town to give it to. Most of it will go to hubby's coworkers and to a few of our friends.
I'm making chocolate fudge, sugar cookies (i'm using a store-bought mix), and Christmas Peepers. I LOOOVE the Christmas Peepers, I used to make them every year with my mom. I've been living 3 states away from my parents for 4 years now so making these always brings back good memories.  I haven't made this fudge recipe yet, but it has lots of good reviews.

Christmas Peepers
Ingredients:
  64 miniature marshmallows
  3 cups flour
  1 teaspoon soda
  1 teaspoon salt
  2/3 cup cocoa
  2 eggs
  1/2 cup crisco
  1/2 cup butter or margarine
  1 cup sugar
  1/2 cup brown sugar
  1 teaspoon vanilla

Directions:
Place marshmallows in freezer while you mix the dough. Cream crisco, butterand sugar. Blend in the eggs and the vanilla. Add dry ingredients, mix until moistened. Work with hands till mixture holds together. Flatten walnut size pieces in palm of hand. Remove the marshmallows from freezer, and place one in center. Shape dough around the marshmallow, Roll in sugar. Bake at 400 degrees for 6 minutes.

--RosiePosie

hey rosieposie, do you happen to have a picture of christmas peepers? they sound amazing but i can't picture what they look like. =) and how many does that recipe make? thanks!

i love biscotti, i think i'm making a batch or two again this year. planning a lot of cupcakes too because i don't usually bake cookies (2 sticks of butter per batch?!!!)
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Disdain
« Reply #26 on: December 21, 2007 06:49:18 AM »

Disdain, I just made your gingerbread biscotti, and they ROCK (and so do you for posting that fab recipe!)  I plan to drizzle white chocolate on them, and then dot them with red hots -- yum!  Thanks again for posting it!

I'm glad you liked it.  My husband has requested a SIXTH batch.
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Bela-Kiss
« Reply #27 on: December 22, 2007 06:57:13 AM »

one dish we make is death by chocolate.
Basically all you need is 2 boxes of chocolate cake, some chocolate pudding(I'd say about 2-3 boxes-instant) , a tub of cool whip, and a few oreos.

bake the cakes, make pudding and crush oreos.

layer them starting with pudding,then whipped cream, then cake, do this until your container is full. the last layer should be cool whip. then sprinkle on the oreos.

you can actually make a diabetic version using sugar free cool whip and sugar free pudding. They have a diabetic boxed cake that  we use and you can always leave the oreos off.
I love this dessert and there is never any left at the end of christmas.
 Grin
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teltirion
« Reply #28 on: December 24, 2007 09:11:24 AM »

has anybody tried hard candy packaging for their cookies? I made a bowl and a round cover out of hard candy (howto: here, all the way on the bottomhttp://www.hgtv.com/hgtv/ah_recipes_cookies_candy/article/0,,HGTV_3173_1534281,00.html but the mint didn't mesh too well with the chocolate crinkles.
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