Category Archives: Christmas

Christmas Eve Dinner Menu: Dessert Tray, Pt 2

Here is part two of the dessert tray – these are all gluten-free sweets. Easy to make, never know they are anything different from the floured desserts. I’ll post a photo of the full dessert tray later.

Peanutbutter cookie 6

Picking up a friend from the airport tonight – lots of delays have made for a long day. I’ll be packing a few of these cookies and hot tea for the drive home.

First up, I made a batch of these. They are melt in your mouth and so chocolaty. I love the dark chocolate cocoa powder, makes them not-too sweet.

Cooookie!

Full recipe is here.

Then I made a batch of these (pictured at top). So easy  – I made a double batch, hoping they last until Christmas Eve. Just in case, there will be the traditional Ice Cream Sundae Bar to back up all the cookies.

Peanut Butter Cookies

(makes 18)

  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1 cup peanut butter
  • 1 egg

baking sheet

Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down dough. Bake at 300 degree F for 10-13 minutes. Remove from the oven and let cool ON the baking sheet.

I added chocolate chips to a few after I flattened them on the baking sheet. They were good, but it did make the cookie more fragile and they broke apart as I transferred them to the plate. So second batch got peanuts instead.

For Dessert Tray pt. 1, click here.



 

Friday Recipe Exchange: Holiday Sweet Treats, Something For Everyone

While I’m busy baking away today, here are some previous goodies from 2014:

Assorted Cookies1

Lots of cooking going on. And look what Santa dropped off early:

Mystery Machine

Just in time to hold the assortment of cookies I made this week. Most of them are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner.

Let’s get right to it. Pictured above:

Dark Chocolate Chip Cookies, recipe here

Spritz Cookies, recipes and instructions for using a cookie press here.

Not pictured because I still have to make them, Chocolate-Walnut Flourless Cookies, recipe here. I love these because you’d never know they were flourless and they taste like brownie bites.

Looking for side dishes for your holiday dinner? You can click here for a lot of different types. And for the pet lovers, Bixby posted an update here and here is photo evidence of how the cats torment him, try not to laugh, it hurts his feelings.

How about you, what’s on your menu for the holidays? Share your holiday traditions, both edible and otherwise.

Mexican Russian Pecan Cookies

Tonight’s featured recipe had a bit of a serendipitous beginning. I was having lunch with friend LFern and told her I was still working on what type of cookies I was going to make for my gift boxes. LFern mentioned she really liked Russian Tea Cakes. I’d never heard of them, so I googled, figuring I’d surprise her with them in her gift box. Turns out they are also called Mexican Wedding Cookies. Next day I was visiting friends Larilyn and Alton (not that one) and what do they bring out to go with the coffee? Mexican Wedding Cookies. Turns out Al calls them Mom’s Pecan Cookies and he shared his mom’s recipe with me. So no matter what you call them, they are tasty.

Pecan Cookies

  • 1 cup butter, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla
  • 2 ¼ cups flour
  • ¼ tsp salt
  • 1 cup chopped nuts pecans
  • Powdered sugar for rolling

Preaheat oven to 350°. Line two baking sheets with parchment paper.

Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt and mix until the dough comes together. Stir in the nuts. At this point, I mixed by hand until the dough stuck together and was smooth.

Scoop about a tablespoon of dough, roll into shape and place on baking sheet

Bake cookies for 18-20 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack covered with wax paper (keeps the sugar mess to a minimum) to cool.

You have to roll them in powdered sugar while they are still hot, which hurts like hell for the first two, but after that, your fingers are coated in powdered sugar and it acts like a heat shield and you’ll be fine. Look, holiday gift baking isn’t for wussies. It’s an extreme sport.

After they cooled, I coated them with more powdered sugar for a festive look.

That’s it for…this year. We won’t have another recipe exchange until January. But I will be posting the recipes for Christmas Eve dinner between now and Christmas. The menu is: Roasted Cornish Game Hens, Smashed Potatoes, Cranberry Chutney, Spinach Salad, and an Ice Cream Sundae Bar.

Have a wonderful holiday, whatever you celebrate. Thanks for coming along for the ride – TaMara

Christmas balls

 

I’m Dreaming Of A Flamingo Christmas

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A friend gifts me with flamingo ornaments whenever she sees one she thinks I’ll like.

I think I’m going to have to get a bigger tree soon.

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It is safely in my office away from Beast 1 and Beast 2. Though the cats have looked at it longingly.



Christmas Eve Dinner Menu: Dessert Tray, Pt 1

cranberry-upside-down-cakeWith the dinner menu being fairly simple, I’ve spent the week baking desserts. I started with Spritz Cookies. I used this recipe, and then I divided the dough in half. I added 1/4 cup fresh lemon juice, about a 1/4 cup extra flour (a little at a time until it was workable dough again) and 2 tsp of lemon zest. I dusted those with powder sugar when done. The other batch was just the yummy butter half of the dough.

Next up, this cake. I had leftover Cranberry-Apple Sauce from Thanksgivingwhich I froze with this recipe in mind. It made for a very tasty fruit bottom.  Here’s the original recipe:

Cranberry Upside Down Cake

  • ½ cup butter
  • 1 cup sugar
  • 2 cups cranberries, chopped*
  • ½ cup walnuts, finely chopped
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange zest (rind)
  • 1 ¼ cups flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ½ cup milk

Topping

  • ½ cup powdered sugar
  • 1-1/2 tbsp orange juice (more as needed)
  • 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.

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I’m not done yet. I’ll be baking more later this week, so stay tuned….



 

Christmas Eve Menu: Spinach Lasagna Dinner

Lasagna snap3

I’ll update the photo if I get a good one this Christmas Eve

Tossing around ideas for my Christmas Eve party and settled on lasagna this year. It will once again be gluten-free using specialty noodles. Excited to have our traditional party in the new house.

On the board:

  1. Spinach Lasagna
  2. Tossed Salad
  3. Garlic Bread*

This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8. I will make it a day ahead and refrigerate. It will need additional cooking time to bring center up to temperature.

Spinach Lasagna

Sauce:

  • 3-15 oz cans tomato sauce
  • 2-6 oz cans tomato paste
  • 14 oz can diced tomatoes
  • 2 tsp oregano, crushed
  • 2 tsp basil, crushed
  • 2 tsp crushed garlic
  • 1 medium carrot, peeled & finely grated
  • pinch of sugar (reduces acidity of the tomatoes)
  • Optional: ½ lb ground beef and ½ spicy Italian sausage, browned

Saucepan

Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.

Lasagna:

  • 1 pkg lasagna noodles (16 oz), cooked and placed in cool water until layering
  • 16 oz ricotta cheese
  • 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
  • 1 egg
  • 12 oz sliced mozzarella cheese
  • ½ cup parmesan cheese

13×9 baking dish (I prefer glass), lightly oiled

To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.

Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.

Garlic Bread

*I’m going to purchase a gluten free loaf  (we have a great local bakery for that) and I’m also going to make this Slow Rise recipe.  Making the garlic bread is easy. I slice the loaves in half lengthwise, melt butter, add a healthy amount of crushed garlic and brush liberally on each loaf half. Then I top with shredded mozzarella and Parmesan.  Broil until cheese is melted and bread is golden brown. Slice and serve.

Tossed Salad

I try to change it up each year, and I don’t know how I’m going to do this time. Maybe spinach/raspberry or a veggie toss with romaine.

Next up: Dessert Menu



 

Holiday Baking: Spritz Cookies With A Lemon-Lime Twist

I’m gearing up for my holiday baking and thinking citrus things. I remembered I was going to try these with some citrus zest next time.

From Christmas 2014:

Spritz Cookies

I love spritz butter cookies. They’re tiny little, melt-in-your-mouth bites that go great with a cup of coffee. I didn’t realize how easy they were to make. It helped that a friend of a friend loaned me her all metal, ratchet handled press. These are not easy to come by any more, at least not when I went looking. Most of the new ones are partially plastic and received tepid reviews, especially for durability and ease of use.

Speaking of reviews, I was reading the reviews when JLB posted her favorite recipe along with her review at Amazon. That ended up being the recipe I decided to use and it worked beautifully.

Although my Christmas trees kind of look like trilobites, they taste great.

If I make these again, I might divide the dough into thirds and make one plain and then make one with lime zest and another with lemon zest and dust with citrus powdered sugar.

Spritz Raw

Here is JLB’s perfect recipe (with my thanks!):

Spritz Cookies

  • 1 cup butter, softened/room temp – set on counter for about 15 minutes
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 3 egg yolks, room temp
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350 degrees F.

In a large bowl, cream together butter and sugar. Add egg yolks and vanilla mixing well. In a small bowl combine flour, baking powder, and salt with a wire whisk.

Add dry ingredients slowly to the butter and sugar and mix until the dough is in small to medium sized clumps. Now mix with your hands to form dough into a ball. (Should have a consistency similar to Play Dough, but not dry.) If your dough is sticky, add flour; a tablespoon at a time. If it seems dry, add softened butter; a tablespoon at a time. (TaMara’s Note: I gently kneaded the dough for about a minute to get the right consistency)

Load dough into press. Top with colored sugars or other sprinkles. Bake on ungreased cookie sheets for 8 – 10 minutes. Allow to cool for a few minutes on cookie sheets before removing and placing on cooling racks.
Makes about 5 – 6 dozen.

Me again. A few tips on using the cookie press. Put your baking sheets in the freezer, this makes the cookie dough stick when you press them on the sheets. Like putting your tongue on a frozen light pole. 🙂 I put them out on the patio to cool in between batches before pressing more cookies.

Fill the cookie press 3/4 full, that seems to be the easiest to handle.

I pulled mine from the oven while they were still light colored. One batch got a little golden. It definitely changes the flavor and I preferred the light colored ones, but experiment, you might the golden ones better.

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Sure hope my friend still has that cookie press I can borrow. Nothing beats the spring loaded metal ones.

festive-holiday-wreaths

 

 

What’s In A Holiday?

 

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I put this offer elsewhere and I want to extend it here. While I will begin posting holiday recipes soon, most of my focus is on Christmas – that’s the tradition I grew up in – I would love to share other’s holiday traditions.

xmas-holidays

If you have recipes, photos and stories of your family’s holiday traditions, I want to read about them and share them. I Email me!

festive-holiday-wreaths

 

Might Have To Give These A Try

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Merry Christmas

Cute Kitteh even Cuter1sMerry Christmas from our house to yours

 

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Dear Santa…One Last Thing

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