Christmas 2015


I started planning for our Christmas treats around Novemeber. These treats have become easier with each year that I make them. This year we didnt start making the dough for many of the cookies till one week before Christmas. I have also figured out how much to make of each treat, so that we dont end up with an over abundence on every cookie. We even ended up with some of each treat for our own family which is nice.

ps. you can find recipes on this blog for any of the treats below 🙂

The Christmas Treat list:
~Raspberry Hot Chocolate Mix

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~Dog Treats

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~Chocolate Pistachio Trees

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~White Chocolate Cranberry Truffles

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~Almond Biscotti
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~Linzer Cookies

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~Polar Bear Sugar Cookies

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The only treats that were new this year included the Linzer cookies, and the White Chocolate Cranberry Truffles. I was amazed at how well the truffles came out this year. While they do not look like the perfect truffles from a candy store, they taste wonderful!

Have you ever made mashed potatoes? If so , have you ever looked at a pot of peeled potatoes and thought….well that doesnt look like a lot? Then you add a few more into the pot. After making my first batch of Linzer cookie dough, I stood there pathetically looking at this small disc of dough… so I decided to make another batch. By the time it came to make the Linzer cookies, they were everywhere. Needless to say I could have stuck with 1 batch and been fine. Thankfully these cookies are so good that I dont mind having a ton.

I have also been blessed with some great gifts this year. I was so excited to use my Ninja to make an avacoado smoothie, and my new cookbook holder. My wonderful husband got me some nifty Christmas cookie cutters.

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I have also been baking and preparing other things including stuffed meatballs and an apple crisp.

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Without further ado here are the recipes for the Linzer cookies and the truffles.

Linzer Cookies
Resource: Wilton
Ingredients:
2 C AP Flour
2/3 C ground almonds
1/4 C t ground cinnamon
1 C butter , softened
2/3 C granulated sugar
1 egg
1/2 t clear vanilla extract
1/2 C seedless raspberry Jam
Confectioners sugar

Directions:
In small bowl, comgine flour, almonds, and cinnamon; set aside. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg and vanilla, mix well. Add flour mixture only until incorporated. Divide dough into 2 pieces, press into small disks, about 1 inch thick. Cut half the dough using round cutter with chosen insert, cut equal number of rounds without insert for the bottom. Transfer to parchment paper and bake 10 to 12 minutes until lightly golden. Cool on cookie sheets, and once completely cooled , invert bottoms, spread a teaspoon of jam, and put a top on. Once all of the cookies are asembled dust with confectioners sugar.

White Chocolate Cranberry Truffles:
Cookbook: Truffles by Dede Wilson
Ingredients:
6 T heavy whipping cream
1 1/4 Lb white coverture chocolate, very finely chopped
1 1/2 T canned whole berry cranberry sauce (or homemade cranberry sauce)
3 T finely chopped sweetened dried craberries
confectioners sugar
flutted cups

Directions:
1. Place cream in a 2 quart wide saucepan over medium heat until it just comes to a simmer. Remove from heat and immediately sprinkle 9.5 ounces of chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently untnil smooth.
2. Whisk in cranberry suace and 2 T chopped cranberries. Pour mixture into shallow bowl, cool to room temperature, cover with plastic wrap, then refrigerate until firm enough to roll, preferablly overnight.
3. Coat hands iwht confectioners sugar, and roll ganache into 3/4 inch balls. Place in a single layer on a jelly roll plan and refrigerate until firm.
4. Temper the remaining chocolate. Line a jelly roll pan wiht alluminum, shiny side up, smoothing out any wrinkles. Dip truffles in the melted chocolate, or roll in chocolate between your palms, making as thin and even a coating as possible. Place truffles on t he prepared pan. Top each truffle with a piece of chopped cranberry while chocolate coating is still wet. Refrigerate until firm. Place in fluted paper cups and serve at room temperature.

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