AddictedToSaving.com

Day 23 – 25 Days of Christmas Cookies: Puppy Chow, Gingerbread Cookies and Peppermint Bark

Liza — Sat, 24 Dec 2011 18:39:56 +0000

Photo & Recipe courtesy of Chex.com

Day 23 of 25 Days of Christmas Cookies: Puppy Chow aka Chex Mix Muddy Buddies

I first learned of this recipe at my inlaws house. They make this every Christmas and they call this recipe Puppy Chow. I’ve also seen this recipe called Muddy Buddies. Whatever you call it, it is super yummy and very easy to make! This definitely isn’t a cookie, but it is a holiday staple in our house!

Ingredients
9 cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

**Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.

Directions
1) Into large bowl, measure cereal; set aside.
2) In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3) Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Photo & Recipe Courtesy of FoodNetwork.com

Day 24 of 25 Days of Christmas Cookies: Gingerbread Cookies

No cookie tray is complete without adorable gingerbread men and women. This is a great recipe for crispy gingerbread cookies.

Ingredients
The foundation:
1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested

The dry ingredients:
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt

The wet ingredients:
2 eggs
1/2 cup dark molasses
1 lemon, juiced
Easy Orange Frosting, recipe follows

Directions
1) In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
2) Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
3) In another bowl, whisk together the eggs, molasses and lemon juice.
4) Preheat the oven to 350 degrees F.
5) When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
6) Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes

Photo & Recipe Courtesy of JoyofBaking.com

Day 25 of 25 Days of Christmas Cookies: Peppermint Bark

I’ve never actually made this but I’ve had it many times. I’m excited to make this as it is both super tasty and so pretty!

Ingredients
6 ounces (170 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil (flavorless oil)
6 ounces (170 grams) white chocolate, coarsely chopped
1/3 – 1/2 cup (80-120 ml) crushed candy canes

Directions
1) Line the bottom and sides of an 8 inch (20 cm) square baking pan with aluminum foil, smoothing out any wrinkles.
2) Melt the semi sweet chocolate with 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
3) Then, melt the white chocolate with the remaining 1 teaspoon of vegetable oil in a heatproof bowl placed over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
4) Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break, or cut, the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.
Makes about 25 pieces. Preparation time 45 minutes

The post Day 23 – 25 Days of Christmas Cookies: Puppy Chow, Gingerbread Cookies and Peppermint Bark appeared first on AddictedToSaving.com.

Day 21 – 22 of 25 Days of Christmas Cookies: Nilla Tiramisu Cookie Balls & Salted Caramel Cookie Cups

Liza — Thu, 22 Dec 2011 17:56:17 +0000

Photo & Recipe Courtesy of KraftRecipes.com

Day 21 of 25 Days of Christmas Cookies: NILLA Tiramisu Cookie Balls

I haven’t tried this recipe yet! I received it via email it looks so good that I had to post it! If any of you try this, you will have to let me know how it turns out!

Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 NILLA Wafers, finely crushed (about 2 cups)
3 Tbsp.MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
2 pkg. (6 squares each) BAKER’S White Chocolate, melted
2 squaresBAKER’S Semi-Sweet Chocolate, melted

Directions
1) MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.
2) SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.
3) REFRIGERATE 1 hour or until firm.

Picture & Recipe Courtesy of Pillsbury.com

Day 22 of 25 Days of Christmas Cookies: Salted Caramel Cookie Cups

This is yet another recipe that I haven’t tried yet. The name of this cookie jumped out at me – I don’t know what is better than a salty sweet combo! The cookie recipe below calls for peanut butter cookie dough but you could use a different flavor dough if you preferred.

Ingredients
1 package (14 oz) Pillsbury® Simply…® refrigerated peanut butter cookies
1 1/4 cups caramels, unwrapped
1 tablespoon water
2 teaspoons coarse sea salt for garnish

Directions
1) Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
2) Remove cookie dough rounds from tray; break each in half. Place half cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
3) Using end of wooden spoon, carefully press into center of each baked cookie to make 1-inch-wide indentation.
4) In medium microwavable bowl, microwave caramels and water on High 1 minute. Stir; repeat until caramels are completely melted and can be stirred smooth.
5) Fill each cookie cup with about 1 tablespoon melted caramels. Gently cover with plastic wrap. Let stand at room temperature about 1 hour or until set.
6) When caramel filling is set, sprinkle a few granules of coarse sea salt on top of each..

Optional ingredients:
– Add a tablespoon of brandy, rum or even hazelnut liqueur to “spice” up the caramel filling.
– Replace peanut butter dough with sugar cookie dough for a slightly different take.

Christmas Cookies Recap:

Day 1 of 25 Days of Christmas Cookies Recipe: Peanut Butter Blossoms
Day 2 of 25 Days of Christmas Cookie Recipe: Rainbow Cookies
Day 3 of 25 Days of Christmas Cookie Recipe: Monster Cookies
Day 4 of 25 Days of Christmas Cookie Recipe: Hot Cocoa Cookies
Day 5 of 25 Days of Christmas Cookie Recipe: Jam Thumbprints
Day 6 of 25 Days of Christmas Cookie Recipe: Cinnamon Roll Cookies
Day 7 of 25 Days of Christmas Cookie Recipe: Lemon Sugar Cookies
Day 8 of 25 Days of Christmas Cookie Recipe: Easy as Fudge
Day 9 of 25 Days of Christmas Cookie Recipe: Chocolate Mint Brownies
Day 10 of 25 Days of Christmas Cookie Recipe: Snowball Cookies
Day 11 of 25 Days of Christmas Cookie Recipe: Peanut Butter & Jelly Bars
Day 12 of 25 Days of Christmas Cookie Recipe: Rich Dark Chocolate Tiger Cookies
Day 13 of 25 Days of Christmas Cookie Recipe: Reindeer Cupcakes
Day 14 of 25 Days of Christmas Cookie Recipe: Chocolate Chunk Blondies
Day 15 of 25 Days of Christmas Cookie Recipe: Cake Mix Cookies
Day 16 of 25 Days of Christmas Cookie Recipe: Candy Cane Peppermint Bark
Day 17 of 25 Days of Christmas Cookie Recipe: Pecan Goody Cups
Day 18 of 25 Days of Christmas Cookie Recipe: White Chocolate Macadamia Nut Cookies
Day 19 of 25 Days of Christmas Cookie Recipe: Easy Chocolate Dipped Peanut Butter Cookies
Day 20 of 25 Days of Christmas Cookie Recipe: Chocolate Raspberry Bars

The post Day 21 – 22 of 25 Days of Christmas Cookies: Nilla Tiramisu Cookie Balls & Salted Caramel Cookie Cups appeared first on AddictedToSaving.com.

Day 16 – 20 of 25 Days of Christmas Cookies: Five Recipes

Liza — Tue, 20 Dec 2011 21:23:47 +0000

Photo and Recipe courtesy of Jillian B

**I am behind on our Christmas Cookies recipes! This post has five recipes for you! Enjoy!

Every day between 11/30/11 and Christmas Eve, I will post 25 Days of Christmas Cookies. I would love your help! If you have a favorite cookie/bar to make this time of year, I would love for you to email me a picture of the finished product as well as a step by step recipe for it. I will then post your recipe and thousands of Addicted to Saving readers will get the chance to try out your recipe! Email me at addictedtosaving at hotmail dot com (all one word).

Day 16 of 25 Days of Christmas Cookies: Candy Cane Peppermint Bark

This is an adorable and extremely simple recipe. This is more of a candy recipe versus a cookie recipe. Anyone who enjoys eating peppermint candy will love this!

Ingredients
1 Bag Candy Melts in Candy Cane Flavor (or Hershey’s Candy Cane kisses)
Mini Candy Canes

Directions
1) Melt the bag of the candy melts/kisses inside a baggie in a pyrex bowl in the microwave for 3 minutes on half power.
2) Once melted, stir with a silicone spatula and snip the corner of the baggie.
3) Piped the melted candy onto parchment paper on cookie tray. Use a spatula to spread it out if needed.
4) Frame with candy canes
5) Put tray in fridge to set. Once set, they can be bagged individually in little bags, or added to a cookie tray. Too cute and yummy!

Day 17 of 25 Days of Christmas Cookies: Pecan Goody Cups

Recipe & Photo Courtesy of TasteofHome.com

This is a cookie cup treat that I have tried countless times at cookie exchange parties. However, I have never made them myself. So I was excited to find this recipe and plan on trying it out!

Cookie Cups Ingredients:
3/4 cup butter, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour
Filling Ingredients:
1-1/2 cups packed brown sugar
2 eggs
1 tablespoon butter, melted
48 pecan halvesDirections

Directions
1) In a large bowl, beat butter and cream cheese until light and fluffy.
2) Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
3) For filling, in a small bowl, combine the brown sugar, eggs and butter.
4) Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups. Spoon filling into cups; top each with a pecan half.
5) Bake at 350° for 20-25 minutes or until golden brown. Cool for 2-3 minutes before removing from pans to wire racks. Yield: 4 dozen.

Day 18 of 25 Days of Christmas Cookies: White Chocolate Macadamia Nut Cookies

Photo and Recipe Courtesy of KitchenDaily.com

This is a favorite recipe of mine. I love to make White Chocolate Macadamia Nut cookies. I know these cookies are not traditional Christmas cookies but they are so yummy and make an awesome additional to cookie trays.

Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed golden brown sugar
2 teaspoons vanillaextract
1/2 teaspoon salt
2large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
10 ounces good-quality white chocolate, chopped into chunks
1 cup toastedmacadamia nuts, chopped into chunks

Directions
1) Preheat the oven to 375F. Line 2 heavy large baking sheets with parchment paper.
2) Using an electric mixer, beat the butter, granulated sugar, brown sugar, vanilla, and salt in a large bowl until creamy.
3) Add the eggs one at a time and beat well.
4) Combine the flour and baking soda in a small mixing bowl. Gradually add to the butter mixture, beating just until blended.
5) Stir in the white chocolate chunks and macadamia nuts.
6) Drop large rounded tablespoonfuls of the dough onto the baking sheets.
7) Bake 8 to 10 minutes or until the edges are golden brown and the centers are set.
8) Cool slightly, remove from the baking sheet and transfer to a wire rack to cool.

Day 19 of 25 Days of Christmas Cookies: Easy Chocolate Dipped Peanut Butter Cookies

Photo & Recipe Courtesy of KraftRecipes.com

I love this recipe because I love EVERYTHING peanut butter. And this isn’t a traditional peanut butter cookie in that it is dipped in chocolate for a nice decorative and tasty twist!

Ingredients
1 cupPLANTERS Creamy Peanut Butter (or any flavor peanut butter ;))
1/2 cup sugar
1 egg
4 squares BAKER’S Semi-Sweet Chocolate (I’ve also used chocolate chips)
1/2 cup finely chopped PLANTERS Unsalted COCKTAIL Peanuts

Directions
1) HEAT oven to 325°F.
2) MIX peanut butter, sugar and egg until blended.
3) Refrigerate 30 min.
4) Roll into 18 balls. Place, 3 inches apart, on baking sheets. Flatten each ball, in crisscross pattern, with fork.
5) BAKE 18 to 20 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
6) MELT chocolate as directed on package. Partially dip cookies in chocolate; gently shake off excess chocolate.
7) Dip cookies in nuts; place on parchment- or waxed paper-covered baking sheet.
8) Refrigerate until chocolate is firm.

Day 20 of 25 Days of Christmas Cookies: Chocolate Raspberry Bars

Recipe & Photo Courtesy of Giada De Laurentiis and FoodNetwork.com

I don’t think there is much better than the combination of chocolate and raspberry. I’ve made this recipe and these bars are yummy. And, the fact that you are using box brownie mix makes this recipe very easy to make!

Ingredients
2/3 cup raspberry jam
1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
3 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup white chocolate chips, melted
1/2 cup chopped salted almonds

Directions
1) Position a baking rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour a 9 by 13-inch baking pan.
2) In a small saucepan, stir the jam constantly over low heat until pourable, about 1 minute. Set aside.
3) In a large bowl, blend together the brownie mix, eggs, vegetable oil, and water.
4) Using an electric hand mixer beat for 1 minute on medium speed. Pour the batter into the prepared pan.
5) Spoon the jam over the top of the brownie batter. Using a small spatula, swirl jam into the brownie batter.
6) Bake for 27 to 30 minutes or until a toothpick inserted about 1-inch from the edge of the pan comes out clean.
7) Spread with the melted chocolate and sprinkle with salted almonds. Transfer the pan to a wire rack to cool.
8) Cut into 16 bars and store airtight in a plastic container for up to 1 week.

Christmas Cookies Recap:

The post Day 16 – 20 of 25 Days of Christmas Cookies: Five Recipes appeared first on AddictedToSaving.com.

Day 15 of 25 Days of Christmas Cookies: Cake Mix Cookies

Liza — Fri, 16 Dec 2011 01:00:15 +0000

Picture & Recipe courtesy of The Famous Ashley Grant

One of my favorite things about this time of the year is baking cookies. I love baking cookies to give away to friends and family. There was one year when money was so tight that the only gift we gave to friends and family was cookie trays. (I made 18 different types of cookies that year!) To me, sometimes homemade gifts like this are treasured more than gifts you buy and wrap. Typically, what I do is bake lots of cookies over one or two days. I then freeze them until we get closer to Christmas. I then thaw all the cookies and make cookie trays to give away once the week of Christmas is upon us.

Day 15 of 25 Days of Christmas Cookies: Cake Mix Cookies

I received this recipe from Ashley and I know what you are thinking. You are thinking that I am posting a recipe of chocolate chip cookies. But here is the thing.. This isn’t regular chocolate chip cookies. This is cake mix cookies. If you have been into couponing for any period of time, you know that with sales and coupons, we can get great deals on cake mix. So, with this recipe, we can use the cake mix we have in our stockpile AND make a super simple and yet amazingly yummy cookie! The thing I love about this recipe is that you can use WHATEVER flavor cake mix you want! Ashley has made this recipe with Carrot Cake Mix and raisins, Yellow Cake Mix and chocolate chips, etc! Have you made this recipe before? Would love to hear the flavor combinations you came up with!

Ingredients
1 Box Cake Mix (pictured above yellow cake mix)
2 Eggs
1/2 c oil
1 cup Filler Item ex. Chocolate Chips, White Chocolate Chips, Raisins, Crushed Candy Bars, Nuts, etc

Directions
1) Preheat oven at 350 degrees
2) Mix Cake Mix, eggs, oil and filler item together. Form into little balls
3) Bake for 4 – 10 minutes or until edges have turned light brown.

Christmas Cookies Recap:

The post Day 15 of 25 Days of Christmas Cookies: Cake Mix Cookies appeared first on AddictedToSaving.com.

Day 14 of 25 Days of Christmas Cookies: Chocolate Chunk Blondies

Liza — Wed, 14 Dec 2011 20:49:20 +0000

Picture & Recipe courtesy of Barefoot Contessa & Food Network

Day 14 of 25 Days of Christmas Cookies: Chocolate Chunk Blondies

I first made this amazing blondies recipe a few years ago. It is so sweet and so rich. And despite the sweetness, I can’t have just one. I do make a small alteration – the recipe below calls for 1 1/4 pound (equals a little over 3 cups) of Chocolate Chunks. I like to split that up and instead of using all chocolate chunks, I will use 1 cup Chocolate Chunks, 1 cup White Chocolate Chips AND 1 cup Butterscotch chips. I cut my blondies into small bite size bars (almost the size of pieces of fudge). Enjoy!

Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups chopped walnuts
1 1/4 pounds semisweet chocolate chunks, such as Nestle’s

Directions
1)Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
2) In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
3)Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don’t overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

Christmas Cookies Recap:

The post Day 14 of 25 Days of Christmas Cookies: Chocolate Chunk Blondies appeared first on AddictedToSaving.com.

Day 13 of 25 Days of Christmas Cookies: Reindeer Cupcakes

Liza — Wed, 14 Dec 2011 02:21:00 +0000

Picture & Recipe courtesy of Melanie N.

Day 13 of 25 Days of Christmas Cookes: Reindeer Cupcakes

Melanie N emailed me this adorable Reindeer Cupcakes recipe. I know that this isn’t a cookie recipe, but it is adorable and perfectly appropriate for this time of year! It is a very simple recipe to make which I know all of us appreciate! This will be a winner for the kids in your life as well as the adults!

Ingredients

Cake Mix (flavor of your choice)
Chocolate Frosting
Mini Marshmallows
Pretzel Sticks
M&M’s
Tootsie rolls
Mini Vanilla Wafers
Chocolate Chips

Directions

1) Bake cupcakes according to package and frost with chocolate frosting.
2) For eyes, flatten mini marshmallows to make the “white” of the eye. Place on cupcake. Dot with a small amount of frosting to serve as “glue” and place a chocolate chip in the center of each marshmallow. Place a mini vanilla wafer for the reindeers “snout”. Again use a small dab of frosting to glue on an M&M for his nose. Stick in two pretzel sticks for his antlers. Break a tootsie roll in half and shape each half into ears, place on either side of the antlers to complete your reindeer.

Christmas Cookies Recap:

The post Day 13 of 25 Days of Christmas Cookies: Reindeer Cupcakes appeared first on AddictedToSaving.com.

Day 10 – 12 of 25 Days of Christmas Cookies: Snowball Cookies/Russian Teacakes, PB&J Bars and Tiger Cookies

Liza — Mon, 12 Dec 2011 21:02:21 +0000

Photo & Recipe Courtesy of Joy of Baking

**I’m behind on my cookie posts so today’s post has three days worth of cookie recipes. Enjoy!

Day 10 of 25 Days of Christmas Cookies: Snowball Cookies

Kristen J. emailed me the picture and recipe for these yummy Snowball Cookies. The recipe looks exactly like one of my favorite cookie recipes which I learned from my mom that I make every year – Russian Teacakes. Whether you call these cookies Snowball Cookies or Russian Teacakes, they are so good. They melt in your mouth and I promise you won’t be able to have just one!

Ingredients
1 cup all-purpose or cake flour
1 1/2 cups walnuts, finely chopped
2-3 Tbsp sugar
1 teaspoon vanilla extract
1/4 pound butter (at room temperature)
Pinch of salt
Powdered sugar, to coat (about 1 cup)

Directions
1) Preheat the oven to 300°F and prepare a large cookie sheet.
2) Mix all the dry ingredients (flour, walnuts, salt, sugar) in a large bowl. Add the vanilla extract. Add the butter in little pieces, and combine everything together with your (clean!) hands until the mixture looks like a coarse meal with nut bits in it. Form the dough into small balls no larger than a walnut and place on the cookie sheet, spaced at least an inch apart from each other.
3) Bake for 35 minutes. When they are still warm, but cool enough to touch, roll the cookies in some powdered sugar. Set aside on a rack to cool completely. When cool, dust again in powdered sugar. Makes about 20

Day 11 of 25 Days of Christmas Cookies: Peanut Butter & Jelly Bars

Picture & Recipe Courtesy of MarthaStewart.com

I first made this recipe three years ago. I know that bars are not technically cookies but I find that if you cut them into small pieces, they can substitute for cookies AND are often easier to make since you don’t have to roll out each and every cookie! When I tried this recipe, I figured that if it is a Martha Stewart recipe, it had to be good and I wasn’t disappointed. If you like peanut butter, this will be a great recipe for you. The peanut butter taste is very strong but is nicely accented by the jelly. And, make sure you put salted peanuts on top because the salt adds a nice twist to the sweetness of the bar and jelly. Would love to hear your thoughts if you make this recipe!

Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/2 cups sugar
2 large eggs
2 1/2 cups smooth peanut butter
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1 1/2 cups strawberry jam, or other flavor
2/3 cup salted peanuts, roughly chopped

Directions
1) Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
2) Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
3) Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

Day 12 of 25 Days of Christmas Cookies: Rich Dark Chocolate Tiger Cookies

Picture and recipe courtesy of AllRecipes.com

Yazmin sent me the recipe for Rich Dark Chocolate Tiger Cookies. This cookie should satisfy the chocolate lovers out there! The picture above is of the cookies but it doesn’t show the Hershey Kiss that should be firmly planted on each cookie after it is taken out of the oven. So you will have to use your imaginations! Have any of you made this cookie before?

Ingredients
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1/2 cup HERSHEY®’S Dutch Processed Cocoa or HERSHEY®’S Cocoa
3 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered Sugar
48 HERSHEY®’S KISSES® Rich Dark Chocolates, unwrapped

Directions
1) Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
2) Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3) Heat oven to 350 degrees F. Grease cookie sheet. Shape dough into 1-inch balls (dough will still be sticky); roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
4) Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked. Immediately press KISS into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

Christmas Cookies Recap:

The post Day 10 – 12 of 25 Days of Christmas Cookies: Snowball Cookies/Russian Teacakes, PB&J Bars and Tiger Cookies appeared first on AddictedToSaving.com.

Day 9 of 25 Days of Christmas Cookies: Chocolate Mint Brownies

Liza — Thu, 08 Dec 2011 19:38:45 +0000

Photo & Recipe Courtesy of Joy of Baking

Day 9 of 25 Days of Christmas Cookes: Chocolate Mint Brownies

I first tried this yummy chocolaty mint treat when I was just a kid. My aunt made it every Christmas and I have to say that my hands were constantly reaching for one brownie after another. I know these are not cookies, but when I make my cookie trays, I always add these brownies because I think they are adorable with their green mint layer. And, I cut them so that they are bite-sized which makes them more like a small piece of fudge. This recipe is a bit more time and labor intensive than other bars or brownie recipes but it will be worth it in the end!

Ingredients

Brownie Layer:
1/2 cup (113 grams) unsalted butter, cut into pieces
4 ounces (114 grams) unsweetened chocolate, coarsely chopped
1 1/4 cups (250 grams) granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup (65 grams) all purpose flour
1/4 teaspoon salt

Mint Layer:
2 tablespoons (28 grams) unsalted butter, at room temperature
1 cup (115 grams) confectioners (powdered or icing) sugar, sifted
1 – 1 1/2 tablespoons heavy cream
1/2 teaspoon pure peppermint extract or 1-2 tablespoons creme de menthe
green food coloring (optional)

Chocolate Glaze:
3 ounces (90 grams) semisweet chocolate, chopped
1 tablespoon (14 grams) unsalted butter

Instructions

Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 9 inch (23 x 23 cm) square baking pan that has been lined with aluminum foil across the bottom and up two opposite sides of the pan. Set aside.

Brownies:
1) In a stainless steel (heatproof) bowl placed over a saucepan of simmering water, melt the butter and chocolate.
2) Remove from heat and stir in the sugar and vanilla extract.
3) Add the eggs, one at a time, beating well (with a wooden spoon) after each addition.
4) Stir in the flour and salt and beat, with a wooden spoon, until the batter is smooth and glossy and comes away from the sides of the pan (about one minute). Pour the brownie batter evenly into the prepared pan.
5) Bake in the preheated oven for about 25 minutes or until the brownies start to pull away from the sides of the pan and the edges of the brownies are just beginning to brown. A toothpick inserted in the center of the brownies will come out almost clean. Remove from oven and place on a wire rack to completely cool.

Mint Layer:
1) In the bowl of your electric mixer, or with a hand mixer, beat all the ingredients until smooth.
2) Add a few drops of green food coloring if you want the frosting green. If the frosting is too thick, add a little extra cream. (The frosting should be just thin enough to spread.)
3) Spread the frosting evenly over the cooled brownie layer.
4) Place in the refrigerator for about 5-10 minutes or until firm.

Chocolate Glaze:
1) In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter.
2)Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull.

To Serve: Remove the brownies from the pan by lifting with the ends of the foil and transfer to a cutting board. With a sharp knife, cut into 30 squares. It is a good idea to wipe your knife between cuts with a damp cloth. These brownies can be stored in the refrigerator for several days or else frozen.

Makes about 30 1-inch (2.5 cm) squares.

Christmas Cookies Recap:

The post Day 9 of 25 Days of Christmas Cookies: Chocolate Mint Brownies appeared first on AddictedToSaving.com.

Day 5 & 6 of 25 Days of Christmas Cookies – Jam Thumbprint Cookies & Cinnamon Roll Cookies

Liza — Mon, 05 Dec 2011 18:29:27 +0000

Photo & Recipe Courtesy of Ina Gartner and FoodNetwork.com

**Since I skipped posting this yesterday (Sunday, 12/4), I will include Day 5 & Day 6 in today’s post!

Every day between now (11/30/11) and Christmas Eve, I will post 25 Days of Christmas Cookies. I would love your help! If you have a favorite cookie/bar to make this time of year, I would love for you to email me a picture of the finished product as well as a step by step recipe for it. I will then post your recipe and thousands of Addicted to Saving readers will get the chance to try out your recipe! Email me at addictedtosaving at hotmail dot com (all one word).

Day 5 of 25 Days of Christmas Cookes: Jam Thumbprints

This recipe is courtesy of Barefoot Contessa (I LOVE almost all of her recipes). I follow this recipe step by step except I make it without coconut. I find that these cookies are super buttery and really rich. Absolute perfection. My favorite jam to make them with is raspberry (seedless) but I also have made them with strawberry jam and even grape jelly and they come out marvelous every time!

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Directions

1) Preheat oven to 350 degrees F.
2) In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
3) Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Photo and Recipe courtesy of Jennifer K

Day 6 of 25 Days of Christmas Cookes: Cinnamon Roll Cookies

Jennifer K emailed me the picture and recipe for these amazing looking Cinnamon Roll cookies. They are absolutely adorable and would compliment any cookie tray!

Ingredients

1 cup butter, softened
1-3/4 cups sugar, divided
3 egg yolks
1 tablespoon plus 1 teaspoon honey, divided
1 teaspoon Spice Islands® pure vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon ground cinnamon
8 ounces white baking chocolate, chopped

Directions

1) In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.

2) Shape a heaping tablespoonful of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar.

3) Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.

Christmas Cookies Recap:

The post Day 5 & 6 of 25 Days of Christmas Cookies – Jam Thumbprint Cookies & Cinnamon Roll Cookies appeared first on AddictedToSaving.com.

Day 4 of 25 Days of Christmas Cookies – Hot Cocoa Cookies

Liza — Sat, 03 Dec 2011 17:32:19 +0000

Photo & Recipe Courtesy of HowSweetEats.com

Day 4 of 25 Days of Christmas Cookes: Hot Cocoa Cookies

Ashley emailed me this recipe because this is one of her favorite cookies to make this time of year. This cookie looks perfect for eating by itself or for pairing with a cup of hot chocolate or maybe even coffee! I’m excited to try out this recipe and love how the richness of the cocoa powder and chocolate chips is paired with marshmallow fluff and mini marshmallows.

Ingredients
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup marshmallow fluff
1 cup chocolate chips
1 cup mini marshmallows

Directions
1) Preheat oven to 350.
2) Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
3) Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
4) Bake at 350 for 10-12 minutes. Make sure cookies are fully cooked, because they will be very sticky from the marshmallows. Allow cookies to cool completely, even sticking them in the fridge for 15 minutes before removing from the baking sheet with a spatula. Be patient and gently remove cookies – let sit another 30 minutes. Makes approximately 24 cookies

Christmas Cookies Recap:

Day 1 of 25 Days of Christmas Cookies Recipe: Peanut Butter Blossoms
Day 2 of 25 Days of Christmas Cookie Recipe: Rainbow Cookies
Day 3 of 25 Days of Chrismtas Cookie Recipe: Monster Cookies

The post Day 4 of 25 Days of Christmas Cookies – Hot Cocoa Cookies appeared first on AddictedToSaving.com.

Day 3 of 25 Days of Christmas Cookies – Monster Cookies

Liza — Fri, 02 Dec 2011 19:58:48 +0000

Photo & Recipe Courtesy of FoodNetwork.com

Every day between now and Christmas Eve, I will post 25 Days of Christmas Cookies. I would love your help! If you have a favorite cookie/bar to make this time of year, I would love for you to email me a picture of the finished product as well as a step by step recipe for it. I will then post your recipe and thousands of Addicted to Saving readers will get the chance to try out your recipe! Email me at addictedtosaving at hotmail dot com (all one word).

Day 3 of 25 Days of Christmas Cookes: Monster Cookies

I discovered this recipe about 3 years ago when I was watching Paula Deen on the Food Network. This is an awesome recipe that appeals to everyone’s different taste buds. The only difference I make is that I do not add raisins (my husband detests them) and instead I substitute white chocolate chips for them. This is a really easy recipe that I usually whip up with my Kitchenaid mixer.

Ingredients
3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 12-ounce jar creamy peanut butter
1 stick butter, softened
1/2 cup multi-colored chocolate candies
1/2 cup chocolate chips
1/4 cup raisins, optional
2 teaspoons baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

Directions
1) Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
2) In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
3) Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Christmas Cookies Recap:

Day 1 of 25 Days of Christmas Cookies Recipe: Peanut Butter Blossoms
Day 2 of 25 Days of Christmas Cookie Recipe: Rainbow Cookies

The post Day 3 of 25 Days of Christmas Cookies – Monster Cookies appeared first on AddictedToSaving.com.

Day 2 of 25 Days of Christmas Cookies – Rainbow Cookies

Liza — Thu, 01 Dec 2011 20:43:04 +0000

Photo & Recipe Emailed to Me by Kristen J.

Day 1 of 25 Days of Christmas Cookes: Rainbow Cookies

Kristen J. emailed me the recipe for these yummy Rainbow Cookies. I’m excited about this recipe because I have bought these cookies at many Italian bakeries throughout my life but have never tried making them. And from the recipe below, I can see that this recipe is actually not that difficult!

Ingredients
4 eggs
1c sugar
1c all purpose flour
1tsp grated orange peel (can be optional)
3tsp Almond or vanilla extract (almond is the best)
2tbs Amaretto (optional)
2 sticks melted margarine
1 jar apricot preserves
1 bag semi sweet morsels
red, green, yellow food coloring

Directions
1. Mix eggs and sugar together. Then add flour, orange peel, extract and amaretto, and melted margarine. Mix well.
2. In 3 separate bowls pour in approx. 2 laddles of the mix in each one. Add red food coloring to one bowl mix it to get the color you want. Do the same with the other 2 bowls and colors.
3. Pour a mixes into 3 different long shallow cake pans that are pre greased. Bake 375 degrees for 8 minutes. Do not let edges get brown.
4. Melt the morsels
5. When cakes are done and cooled remove from pan. Place one layer on a big cutting board or whatever you have available, spread with thin layer of the apricot preserves. Place the 2nd layer on top and spread preserves onto that. Then place the 3rd layer ontop of preserves. Pour melted chocolate on top of the 3rd layer.
6. Place in refrigerator until slightly hard. Cut into squares and serve

Day 1 of 25 Days of Christmas Cookies Recipe: Peanut Butter Blossoms

The post Day 2 of 25 Days of Christmas Cookies – Rainbow Cookies appeared first on AddictedToSaving.com.