Merry Christmas, friends!

I just wanted to take a minute to wish you all a joyous Christmas! Thank you for reading the blog. The thought that decorated cookies and recipes you find here end up in your kitchens over the holidays makes me so happy!


*painted Christmas tree cookie tutorial here.

We'll be filling our Christmas break with lots of family time...and lots of cookie-eating, so it may be quiet around the blog for a week or so. Well, it'll be quiet unless Trader Joe's has a new product that you must know about ASAP!

From Mr. E, Jack, (Spike, Bluebell) and me, HAPPY HOLIDAYS from our house to yours! ♥

Homemade Gifts...made pretty with help from The Container Store

It's crunch time. This is the week where I find myself making homemade gifts. I love homemade, whether baked or not. There's something special about receiving...and  making...homemade gifts.

Earlier this month, I did a little homemade gift demo at my local Container Store. You guys. Is The Container Store Gift Wrap Wonderland the most magical place on earth or what? I could, actually I DO, spend hours there every year strolling up and down the aisles deciding on the perfect wrap, ribbon, tags, boxes, and tins.

Sometimes I'm there so long, I'm afraid they might call security. But hey...they invited me to do a demo. That meant I could stay for hours on end, no questions asked. ;)

Here are three homemade gifts you can make TODAY!

Instant Chai Tea Mix


This gift is the quickest. It's perfect to have on hand when someone pops by your house with an unexpected gift. You know, you thought you were on a Christmas card friend basis only? Yeah. OK...make a few of these up today. You know you'll need it.

I'm crazy about all of the pretty gold touches here. This would be a really pretty New Year's gift as well!


You'll need:

• metallic gold lidded jar 
• gold-flecked tulle
• gold chevron gift tags
• gold rosette tie-on
• gold sharpie
• tea mix (recipe follows)

Instant Chai Tea Mix 
2 1/2 cups unsweetened instant iced tea
1 1/2 cup sugar
1 1/2 cups dry milk powder
1 cup French vanilla powdered creamer
1/2 cup plain powdered creamer
1 tablespoon ground cardamom
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground white pepper

Process all ingredients in a food processor until combined and a fine powder. Place into the jar (this recipe will fill two jars). Add tulle and gift tag with instructions to place 2 tablespoons mix in a mug. Pour boiling water over. Stir and serve.


Sugar Scrubs


You might want to make extra and keep a few for yourself. Sugar scrubs are so easy to make, you'll wonder why you ever paid big bucks for them! These were totally inspired by this cute little wooden caddy at The Container Store. I just had to find a way to use them!


You'll need:

• wooden caddy
• two 4-ounce jars
• tartan plaid tape
• red and gold shred
• Avery Kraft labels
• glue dots
• mini scoop
• gift tags
• rosemary sprig
• peppermint candy
• sugar scrubs (recipe follows)

Basic Sugar Scrub 

1 cup granulated sugar
1/2 cup grapeseed oil

 Stir together until well blended.

For Rosemary Sugar Scrub, stir in 2 tablespoons chopped rosemary and 1/4 teaspoon rosemary essential oil.

For Peppermint Sugar Scrub, stir in 4-6 drops peppermint essential oil. Optional: add red food coloring to half and layer the scrub for a candy cane effect.


To assemble: Wrap plaid tape around the wooden tray. Place one type of scrub in each jar. Print or write the name on an Avery label and affix to top of jar. Use a glue dot to secure the peppermint to the top of the peppermint scrub jar. Use the plaid tape to secure the ends of the rosemary sprig into a wreath shape. Use more tape to affix to the top of the rosemary scrub jar. Place jars in the caddy and tuck the shred in to fill. Add a scoop and gift tag.


Decorate your own snowman cookie kit
(AKA: do you want to build a snowman...cookie?)


Of course, there would have to be a cookie gift in the mix. This one is a decorate your own snowman cookie kit. Of course, you could use any shape here. I can't decide which is cuter: the cookies or that darling red tin?!?

With this kit, you'll give the cookies plain and supply your recipient with food coloring pens to do their own decorating. I like to decorate the top cookie in the stack to give an idea.

The pictures show these done super simply with un-iced cookies. If you have more time, cover each cookie in white royal icing. (If you attended the demo, that's how they were shown.)


You'll need:

• red metal tin
• white shred
• cello bags
• holly printed parchment
• red baker's twine
• snowball ribbon
• tree gift tags
• snowman cut-out cookies
• royal icing (optional)
• food coloring pens

To assemble: Bake the cookies, and ice with white royal icing (if using). Let the cookies dry completely overnight. Decorate one cookie with food coloring pens as an example. Stack the cookies, three per bag, using holly-printed parchment between the cookies. (I used 6 cookies per kit, three cookies per bag.) Place the decorated cookie on the top of the stack. Tie each bag with baker's twine.

Fill the bottom of the tin with shred. Tie food coloring pens together using the snowball ribbon (so cute!). Place pens and packaged cookies in the tin. Add a gift tag to the top and more snowball ribbon around the tin.

Who wants to meet me at the Gift Wrap Wonderland today???

{Thank you, The Container Store for having me!} 

Sweet on Trader Joe's Saturday: mini Gingerbread Men

Less than a week until Christmas! Less than a week to eat all of Trader Joe's holiday goodies!!! Let's do this, people!


This week, we're reviewing Trader Joe's mini Gingerbread Men cookies. Described as "gingerbread cookies with white fudge icing," a (big!) 16-ounce box costs $2.99



A mom's (my) take: Danger! Danger! These cookies are utterly addictive! Crispy, crunchy, spicy...I cannot get enough of these. The creamy white chocolate coating on each cookie is the perfect foil to the spicy flavor. I noticed in the ingredients list that not only are these made with ground ginger, but with crystallized ginger...I think that's the secret to their amazing flavor. Open a box at your own risk.
Overall rating: 5 of 5 stars

A teenager's (Jack's) take: These little guys are pretty darn good. You can definitely tell that there is real ginger being used in the cookie, the consistency of which is a nice balance between chewy and crunchy. The "fudge icing" isn't very fudg-y, but it does have a pleasant taste, which is not too rich or over-the-top, something which I particularly enjoy. Lastly, there is a nice spicy aftertaste, something that will probably send you back for another handful... or boxful.
Overall rating: 4. 5 out of 5 stars

Trader Joe's mini Gingerbread Men: scoop up a box before they're gone! 

[note: We have no affiliation with Trader Joe's. I'm sure they have never read this blog and have no idea who we are. Hey, we like being incognito, although we never wear sunglasses indoors. ;)]

Read all of our Trader Joe's sweet treats and dessert reviews! 

Here's what else we're loving this week:

• these black and white cookies over on PW Food & Friends....I've always wanted to make them! 
• gingersnap bark. Make it this week, the perfect Christmas treat and you won't have to turn on your oven! 
• how cool are these name snowflakes??? Jack...what you you say? Want to make some? 
• this snowman cake. THE cutest! 

It's beginning to look a lot like TEXmas! Butter Pecan Cut-Out Cookies

As a cookie maker/decorator, I get asked to participate in a lot of cookie swaps. Well, let me clarify. I USED TO get asked to participate in a lot of cookie swaps. The swaps are typically between other cookie decorators or bakers, and I usually decline. Not because I don't want cookies, because I SO DO. My thought is, though, if I'm going to make cookies for someone, it's going to be for someone who isn't already make cookies all the time. Does that make sense?


Well, this is an exception. And with good reason. The Great Food Blogger Cookie Swap is a cookie exchange between food bloggers. Here's the catch: the swap is all to benefit Cookies 4 Kids Cancer. Each participant donates to be a part of the swap. This year, $7,000 was raised!!!

The Great Food Blogger Cookie Swap is put on by two of my favorite food bloggers, Lindsay from Love & Olive Oil and Julie from The Little Kitchen. These girls have such big hearts...and such talent...really, take a look at their blogs if you don't read them already.


So, for my cookie swap cookies, I made Merry TEXmas cookies! ;) The three bloggers I shipped cookies to don't live in Texas, but I figured I'd make them honorary residents of the Lone Star State.


The cookies themselves are a new cut-out cookie recipe. Butter (Texas) Pecan Cut-Outs. Of course, you can use pecans grown in other states, if you must. There's nothing like a Texas pecan, though.
(Read my pecan story here.)


If you're looking for an alternative to your basic cut-out cookies, try these! They are SO yummy...and you'll have to refrain from just eating the dough straight up. To make the the cookies, you'll make a pecan meal right in your food processor. The cookies also have brown sugar in the mix which adds tons of flavor as well as keeping the cookies soft.


You'll also use Butter Extract. DO NOT PANIC! Yes, it's yellow. No, it's not real butter. You'll only use 1 teaspoon per batch of cookies and it adds a LOT of butter flavor. Trust me on this one.


Butter (Texas) Pecan Cut-Outs

Texas pecans (about 3/4 cup halves)
2 1/2 cups unbleached, all-purpose flour
2 teaspoon baking powder
1 cup salted butter, cold and cut into chunks
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon butter extract
1 teaspoon vanilla extract

Preheat oven to 350. Line cookie sheets with parchment paper.

Place the pecans on a cookie sheet and toast in the oven for 5 minutes. Remove to a plate or bowl to cool. Place the pecans in a food processor and process until a fine crumb (but not pecan butter). Measure out 1/2 cup.

Combine the 1/2 cup pecan meal, flour and baking powder, set aside.

Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.

Decorate with royal icing. I also used an airbrush for the holly background on the cookies.

To see more of the Food Blogger Cookie Swap cookies, check out the #fbcookieswap hashtag on Instagram. For more info on the swap, see the Food Blogger Cookie Swap website. Learn more about Cookies 4 Kids Cancer here.

Yay, cookies!

Gingersnap Bark

You know how you'll try a new recipe over the holidays and think, "that was nice," and then never make it again? This is NOT one of those recipes. I can guarantee you that this gingersnap bark will be in our family's Christmas treat sweets rotation for years to come.


*recipe sponsored by and created for Imperial Sugar. 


This is a twist on the traditional chocolate bark. First, you'll use two types of chocolate. There's more...


The bottom layer is not just chocolate. It's bittersweet chocolate that is chock full of goodies. One: brown sugar-toasted crisp rice cereal. Two: gingersnap cookie chunks.


The top layer is white chocolate, with whole gingersnaps pressed right into the top.


Oh yeah, there's a bittersweet chocolate drizzle. I love drizzle.

Recipe? You bet! Hop on over to Imperial Sugar; I'm sharing it there.

I think this gingersnap bark will start making an appearance as one of your yearly holiday treats, too!

festive indulgence

Brownies are one of my family's all time favourite baked goods. They take very little time to prepare and are so simple that anyone can bake a batch with ease.

They are excellent homemade Christmas treats to giveaway to any chocolate fans.

These brownies have a nice flakey top while the centre is tender (not chewy), moist but not gooey. The original recipe calls for self raising flour but I took the liberty to substitute it with plain flour and baking powder. The baking powder makes the brownies softer and lighter in texture. I have also cut down the sugar amount from more than 200g to 150g. We simply love the rich and bittersweet taste and they go really well with a hot cup of coffee!


Easy Brownies

Ingredients:
(makes 16)

150g semisweet chocolate, chopped
65g (1/2 cup) plain flour
30g (4 tablespoons) cocoa powder (unsweetened)
3/4 teaspoon baking powder
120ml (1/2 cup) vegetable oil (I used extra light pure olive oil)
150g (3/4 cup) granulated sugar
2 eggs
1 teaspoon pure vanilla extract


Method:

• Melt chocolate in a heatproof bowl set over a pan of simmering water. Leave to cool. 
• Line the base and sides of a 7" square pan with parchment paper.
• Sift together the flour, cocoa powder and baking powder, set aside.
• Place oil, sugar, eggs and vanilla extract in a mixing bowl, whisk with a balloon whisk till well combined. Add in the melted chocolate and whisk until well combined.
• Sift the flour mixture into the batter. With a spatula, fold thoroughly until all the flour mixture incorporates into the batter.
• Pour the mixture into the prepared square pan. Spread the mixture evenly to the edges. (The mixture is rather sticky and gooey.)
• Bake in preheated oven at 180 degC for about 30 ~ 35 mins until the top is firm and crusty, and a toothpick inserted into the centre comes out with some crumbs but no wet batter. Do not over bake. 
• Cool in the pan for about 5 minutes. Unmold and transfer to a wire rack. Leave to cool completely before cutting into squares. Store in airtight containers.

Recipe Source: adapted from The Cookie and Biscuit Bible

A Star Birthday!

Have you heard of Star Birthdays? I hadn't until recently. My Aunt Janice, knower of all things cool and fun, clued me in on them.


A star birthday is when the year you're turning is the same number as your birth date. For example, my nephew turned 9 yesterday on December 9th! Star Birthday!!!

I made these little cookies to celebrate. (When you learn about a new holiday, cookies are mandatory.)


I found this letter and number cookie set at WalMart recently, but also found the set on Amazon. Hello, Prime shipping!


Originally, I intended to cut the numbers out in the center of the cookies, but then realized that wouldn't work for 9's. The circle in the middle would be missing. I decided to imprint them instead. To imprint, press the cutter into the cookie as soon as it comes out of the oven. I ended up really loving the imprints.


These are super easy to make...no icing involved. Here's what you need:

• cut-out cookie recipe (I recommend this perfect-every-time recipe)
• multi-colored jimmies 
• cookie cutters, including small number cutters and star cutters

Make your cookie dough as directed, mixing in 1/4 cup jimmies at the end. Roll out and bake as usual, using star and number cutters.

To imprint cookies, press a small number cutter into hot cookies immediately after removing from the oven. 

*links are amazon affiliate links, thank you! 

Star Birthdays! I love them!

Chocolate Ginger Cookies

We are now in the season of "all ginger, all the time" around here. December may as well be called Ginguary.

*this post is sponsored by Wholesome! Read down for a fabulous giveaway!



I love, love, love and adore the combination of ginger and chocolate. Don't you? Well, these soft, puffy chocolate ginger cookies are the best of both worlds. Richly chocolate, heavily spiced...heaven.


Once you bite into the cookie, you'll find melty chocolate and bits of crystallized ginger. Crystallized ginger is just SO pretty...you can find it at the grocery store. I got mine at Trader Joe's.


I definitely think Santa would approve of these being on his cookie plate! ;)


Chocolate Ginger Cookies
{makes about 18 cookies}

1/2 cup unsalted butter
1/2 cup bittersweet chocolate chips
1 1/2 cups unbleached, all-purpose flour
1/2 cup Dutch-process cocoa
2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup Wholesome!™ Organic Coconut Palm Sugar
1/4 cup Wholesome!™ Organic Light Corn Syrup
2 eggs
1 teaspoon vanilla
1/2 cup bittersweet chocolate chips
1/4 cup finely chopped crystallized ginger
granulated sugar (optional)

Preheat oven to 325. Line two cookie sheets with parchment paper.

In a small saucepan, melt the butter and chocolate chips together over low heat until melted. Remove from heat and let cool.

Whisk the flour, cocoa, spices, baking powder, and salt together. In a bowl of an electric mixer, beat the coconut sugar, corn syrup, eggs, and vanilla until well combined. Beat in the chocolate mixture. On low speed, add in the flour mixture in two additions, scraping down the bottom and sides of the bowl as needed. Stir in the chips and crystallized ginger.

Place the dough in the refrigerator for 30 minutes.

Use a 2-tablespoon cookie scoop* to make balls of the dough. If desired, roll in granulated sugar. Place onto the prepared sheets. Bake for 12 minutes, then transfer to a wire rack to cool. (Place the dough back in the refrigerator between batches.)

*amazon affiliate link, thank you. 



Now for a giveaway!!!
Wholesome!™ has an AMAZING giveaway for one of you this Christmas season.  Here's a little hint of what you might win...


I told you it was fabulous!!!

To enter and to read the details, click over to the Wholesome!™ site! Good luck!!!

it's beginning to look a lot like Christmas

It's the time of the year again when I start to crave for holiday treats!

Here's my first Christmas bake, a batch of simple wholemeal banana cupcakes...easily prepared with just a few quick stir using a manual whisk and a spatula.

They are great as homemade Christmas gifts to share with friends and families.

The cake is moist, tender and has a little nutty texture from the wholemeal flour. It is chock full of delicious banana flavour, and despite cutting down on the sugar amount, the sweetness is just right.

I hope to be able to post a couple more of my Christmas bakes before I leave for my holidays. I will be spending this Christmas home away from home, and I wish we could get to make a snowman this year!


Banana Wholemeal Cupcakes

Ingredients:
(makes 12 cupcakes)

235g plain flour
75g wholemeal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
135g caster sugar
90g unsalted butter, melted
125ml fresh milk
1 teaspoon pure vanilla extract
315g over ripe banana, mashed

Method:

• In a bowl, stir together plain flour, wholemeal flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, whisk the eggs with a balloon whisk until blended. Add in the caster sugar, melted butter, milk and vanilla extract, whisk to combine.
• Add in about 1/3 of the flour mixture. Stir with the balloon whisk till combined. 
• Add in 1/2 of the mashed banana. Change to a spatula and fold in to combine.
• Add in 1/2 of the remaining flour mixture. Fold in with the spatula to combine.
• Add in the remaining mashed banana, fold in to combine. 
• Finally, add in the remaining flour mixture and fold in to combine, make sure there is no residual flour on the bottom of the mixing bowl. Do not over mix.
• Spoon batter into paper muffin cups, fill it to about 90% full. 
• Bake in preheated oven at 180 degC for 20 to 25 mins till golden brown and a toothpick inserted into the centre comes out clean.
• Remove from oven, let cool completely on a wire rack. Store in airtight container at room temperatures for 2-3 days.

Recipe source: adapted from Williams-Sonoma, Essentials of Baking

Sweet on Trader Joe's Saturday: Chocolate Marbles

I see a pattern here. Saturday posts on Sunday. This one will make it in just under the wire. Guys, sometimes a teenager wants to go do things with his friends instead of sitting at home eating treats from Trader Joe's with his mom. I mean, really. It's hard to believe.


I caught Jack at home today in between social engagements long enough to force him to eat some chocolate. (Just kidding, I didn't have to force him to eat chocolate. I trained him better than that.)

Today, we're reviewing Trader Joe's Chocolate Marbles. Twelve come in a box and sell for $4.99.


A mom's (my) take: Ok, these are just beautiful. Stunning. Maybe the prettiest little truffles I've ever seen. Creamy centers, slightly crisp shell...the center flavors come through while still having a definite milk chocolate presence. Godiva truffles are the chocolates against which I judge all other chocolates. These aren't quite as good as Godivas, but get .5 extra points for presentation.
Overall rating: 4.5 of 5 stars


A teenager's (Jack's) take: These are awesome. Of the flavors I tried, I love the consistency and the varied flavors which were evident and came out quite nicely. The colors designating the flavors were a very nice touch!
Overall rating: 5 out of 5 stars

Trader Joe's Chocolate Marbles: We're fans!

[note: We have no affiliation with Trader Joe's. I'm sure they have never read this blog and have no idea who we are. Hey, we like being incognito, although we never wear sunglasses indoors. ;)]

Read all of our Trader Joe's sweet treats and dessert reviews! 

Here's what else we're loving this week:

• Hot Chocolate Pancakes. You need them. 
• This Snowman Chocolate Bark. Adorable. 
• How (and why!) to soften butter. 
• Let's all make these Cranberry Ginger Vanilla Margaritas and do a virtual cheers!