Tuesday, December 20, 2011


Buckeyes...not Wolverines! Michigan joke!!LOL These are a Midwestern favorite, and my family can just devourer them. Sometimes a little too much!!



1 1/2 cups creamy peanut butter

1 cup butter

1/2 teaspoon vanilla extract

4 cups confectioners’ sugar

1 cup graham cracker crumbs

*3 – 4 cups melting chocolate

1. In the bowl of a mixer, combine peanut butter and butter until smooth. Add confectioners’ sugar, one cup at a time, until well-mixed; then add graham cracker crumbs. Mixture should be dry.
2. Line a baking sheet with parchment paper. Form dough into teaspoon-sized balls, and lay on the baking sheet . Press a toothpick into each ball and put baking sheet into freezer for at least 30 minutes.
3. In a double-broiler or a heat-proof bowl over simmering water, melt the melting chocolate.
4. Using the toothpick to hold them, dip frozen peanut butter balls in chocolate. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet, remove toothpick, and refrigerate until serving.

Monday, December 19, 2011

Cinnamon Snowballs

I found these cookies over on Cookie Madness. And they are so easy to make, I let my 11yo son attempt it. They turned out great, and he recieved many compliments. They should be on your cookie platter!

Cinnamon Snowballs (reprinted from Cookie Madness)


8 oz butter (2 sticks)

3 cup granulated sugar

2 teaspoons vanilla

1 teaspoon cinnamon

2 cups sifted cake flour

2 cups cornflakes, crushed after measuring

1 cup chopped toasted pecans

Powdered sugar and extra cinnamon for sprinkling


*Preheat oven to 350 degrees F.

*Line two cookie sheets with parchment paper.

*Cream the butter, sugar, vanilla and cinnamon with an electric mixer.

*Stir in the cake flour followed by the cornflakes and nuts.

*Shape dough into about 48 small balls.

* Arrange on cookie sheets and bake for 20 to 25 minutes. Cool slightly and remove from pan.

*Roll in powdered sugar while warm. Sprinkle with some extra cinnamon if you feel like it.

Monday, December 12, 2011

Run, run, It's the Gingerbread Man!

As you can see, I am a gingerbread man fan. I've collected vintage cutters for years. I even dress up a small tree each year with them. I will not let a holiday season go by with out baking up some of these spicy delights.

This is what you call a lot of gingerbread men. I cut out and bake them, then line them up on the bar to decorate and dry over night. The red hot candies are added just as they make their way out of the oven. Nothing is more traditional than these at holiday time!



3 cups flour
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1 teaspoon baking soda
1/4 teaspoon Ground Nutmeg
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon Pure Vanilla Extract
*Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. *Refrigerate 4 hours or overnight.
*Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. *Place 1 inch apart on ungreased baking sheets.
*Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Thursday, December 1, 2011

Chocolate Crinkles for Kris Kringle......

These chocolate melt in your mouth cookies are a big favorite among my friends and family. So easy to do, and just take minutes to make. They may seem gooey to roll into a ball. Just wet your fingertips a bit, and they roll better. And the trick to knowing if they're done is when they form the crinkled top and it starts to set. ENJOY!

Chocolate Crinkles
2 cups sugar
1/2 cup vegetable oil
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips
3/4 cup confectioners' sugar
*In a large mixing bowl, combine the sugar, oil, chocolate and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to chocolate mixture and beat until smooth. Stir in chocolate chips. Cover and refrigerate for 4 hours or until easy to handle.
*Working with 1 cup of dough at a time, shape into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set. Remove to wire racks to cool.