Saturday, December 20, 2014

Gingerbread Oreo Roll


I know some people that leave things to the absolute last minute and then don't have any time to come up with anything fancy schmancy enough to share with family and friends. 
Not me, of course.
Never.
But, you know.... other people that aren't me.
Well, here is the recipe that will save the day.
It literally takes less than 40 minutes from start to finish, requires only 4 ingredients, and takes NO skill at all. None. 
Plus.... it's uber appropriate for Christmas. I mean, it's gingerbread. It doesn't get too much more Christmas-y than that.


Gingerbread Oreo Roll

Ingredients
1 bag Gingerbread Oreo Cookies
1 bag mini marshmallows
3 Tbsp butter
approx half a bag of regular marshmallows


Directions
Spray a cookie sheet with cooking spray, set aside.
In a blender or food processor, pulse Gingerbread Oreo cookies until they are fine crumbs. Set aside.
In a large pot over low to medium heat, melt the mini marshmallows and butter until smooth. Remove from heat and stir in the Gingerbread Oreo crumbs. 


Stir until well mixed.
Spread the mixture out to about 1/4 inch thickness on the prepared cookie sheet. Let sit for about 5 minutes to firm up a bit. Using a butter knife or kitchen scraper, cut the mixture down the center to form 2 long and fairly skinny pieces. 
Place the regular sized marshmallows in a line down one side of each piece. (See photo below)


Place in fridge to chill for about 10 minutes to firm up.
When it is firm enough to handle without going all floppy - gently roll the marshmallows up, jelly roll style, in the Gingerbread Oreo mixture.


After rolling both and pressing firmly into a round shape, chill another 10 minutes or so to allow to firm up even more.
Using a serrated knife, slice into slices. 


I made mine about 1/2 of a marshmallow wide so I ended up with about 4 and 1/2 dozen slices. You can slice then as thick or thin as you want to!


*boom*
Done.
These keep better in the fridge as they are a bit sticky. Once they are thoroughly chilled though they seem to lose most of their stickiness and are fine out at room temp.
The taste is really mild gingerbread and the texture is a perfect mixture of crunchy and chewy. 
We made these before using regular Oreos and giant marshmallows. You can see how to make that version HERE.  


Thursday, December 18, 2014

Santa Cheese Ball


Sue here. 
I just had to share this super quick, super easy, super de duper cute appetizer that would be perfect for your next holiday get-together. 
I was inspired by a photo of a cheese ball on the cover of Women's World Magazine this month. I used Jo and I's go-to cheese ball recipe that is always a big hit. Trust me, people will be asking you for the recipe wherever you bring it.
This only took me about 10 minutes to put together and then it just needs to chill until ready to serve. 
Seriously.
10  minutes.
Now you can give people another opportunity to see how fabulous you are!


Santa Cheese Ball

Ingredients
2 bricks Philadelphia Cream Cheese, softened
1 cup shredded, aged cheddar
2 cans of canned ham (about 1 cup total)
1/3 cup finely diced onion
2 - 3 generous dashes of Worcestershire sauce 
few drops of red food coloring
approx 1/4 to 1/3 cup ketchup
2 cups shredded Mozzarella
2 cherry tomatoes
2 black olives
2 spinach leaves

Directions
In a large mixing bowl, cream the Philly cream cheese until smooth, scraping sides of bowl as necessary. Add in the aged cheddar, canned ham, onion, Worcestershire sauce, and a few drops of red food coloring. Mix until well combined.
Remove about 2 tablespoons of this mixture and place in a small bowl. This is going to be your pom-pom on Santa's hat.
Take remaining cream cheese mixture and shape into a giant "teardrop" shape on a serving plate. Curl the very tip of the "tear drop" over a little. (This is the tip of Santa's hat.)
Carefully spread the ketchup about 1/4 to 1/3 of the way down from the tip of the "teardrop" - not too thick, just enough to cover the cheese ball.
Take the shredded mozzarella cheese and place it around the uncovered part of the tear drop in a fairly circular shape. (This is Santa's hair and beard)
To make the holly decoration on Santa's hat - place the 2 spinach leaves down and then place a cherry tomato on top.
To make Santa's face - place the cherry tomato for his nose and the 2 olives for his eyes. 
Take the 2 Tablespoons of reserved cheese ball that you set aside earlier and roll it into a ball. You can roll it in some finely shredded mozza if desired. Place on the top of Santa's hat for a pom-pom.


I put in a few drops of red food coloring so Santa's face stood out a bit from all that mozzarella cheese. He is otherwise a bit pale. 
This cheese ball is so versatile. We used it HERE for our Easter carrot cheese ball. We just left out the red food coloring. 
I like to serve this with different types of crackers or even baguette bread sliced up. 
 

Sunday, December 14, 2014

Double Gingerbread Cookies


Christmas cookies as far as the eye can see.
That's what is happening at our house right now. 
Don't get me wrong. I love cookies. I love Christmas cookies even more. 
What I don't like.... is making cookies. They seem to take foreeeeeeever. 
It's okay though. 
I persevere - especially when the result is cookies as delicious as these double gingerbread bad boys.  
Soft and squishy gingerbread with gingerbread M&Ms are sure to become your new holiday favorite.


Double Gingerbread Cookies

Ingredients
2 1/2 cups flour
1 tsp ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
2 tsp baking soda
pinch salt
3/4 cup butter, room temp
1 cup brown sugar
1/4 cup molasses
1 egg
2 Tbsp milk
about 1/2 bag of Gingerbread M&Ms

Directions
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
In a medium mixing bowl, stir together the flour, spices, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter until creamy - scraping sides as necessary. Beat in sugar until smooth. Beat in molasses, egg, and milk.
Stir the dry ingredients into the wet ingredients until stiff dough forms. 


Using a medium cookie scoop, scoop dough onto prepared cookie sheet - about 1 to 2 inches apart. Press 3 of the Gingerbread M&Ms firmly on to the top of each cookie. 


Bake at 375 for about 10 minutes, until bottoms are lightly browned and tops appear "dry". 


Let cool for 5 minutes on cookie sheets before moving to wire rack to cool completely. 
Note - I believe I got about 33 or 34 cookies using a medium cookies scoop (about 1.5 Tbsp of dough per cookie)


Try not to eat all the cookies at once. 
No.
Really.
You will be tempted to.
 
Be sure to visit these fun linky parties - Ms. enPlace, The Chicken Chick, Horrific Knits
 

Wednesday, December 10, 2014

Chipits Giveaway Winner!


Sue and I held a giveaway on our blog a few days ago for 20 bags of Chipits thanks to the very generous Hershey's Canada
(Click HERE to see what the giveaway was all about.)
We did a random drawing and the winner is:

Melissa Thomas!

Congratulations Melissa. We will be sending your information on to Foodbloggers of Canada so Hershey's can send you your Chipits package!!

Thank you to all who entered. 
Hopefully we will be able to hold another giveaway in the near future!

Tuesday, December 9, 2014

Lemon Raspberry Trifle


Your probably really busy right now, right?
I mean, it's mid-December, the holidays are upon us, and there is just SO much to get done. Oh, what's that? Now you have a dinner party to go to tonight and you have to bring the dessert?
Don't panic.
We have the best idea ever for you to whip up and it will only take you like 5 minutes, 
Not even lying people.
A quick trip to the grocery store to pick up 4 simple ingredients and you can have an impressive, looks-like-you-slaved-all-day, delicious dessert.
*Boom*
Just like that. 
Done.


Lemon Raspberry Dessert

Ingredients
1 angel food cake, cubed
1 jar of lemon curd
1 tub Cool Whip (I used 95% fat free)
2 containers raspberries (about 2 cups)


Directions
Break out your prettiest trifle dish (or glass bowl). 
Divide each or your ingredients into groups of 3 (as you will be doing 3 layers).
First layer - 1/3 of the cubed angel food cake, 1/3 of the lemon curd, 1/3 of the Cool Whip, 1/3 of the raspberries.


Repeat layers 2 more times.


Chill until ready to serve.
Yup. Done already. Boo-yah!


It's even pretty when it's scooped out onto a plate.
And, it's so light - perfect for after a big holiday meal!
Okay, okay, okay. 
For those of you opposed to "cheating" first let me say - it's okay to cheat once in a while. Especially when a last minute invite to dinner is sprung on you. Secondly, if it truly does offend you - feel free to make your own angel food cake, your own lemon curd, and whip some real whipping cream. It will definitely take more time.
This is now my go-to recipe for dessert in a pinch. 
5 minutes.
For realz.
P.S. - you can also make this the day before and leave it sit, covered, in the fridge overnight if you want to plan ahead. 
 
We are sharing at these fab linky parties - Dizzy Busy & Hungry, Mama Buzz, Nap Time Is My Time, My Turn (for us)
 

Friday, December 5, 2014

Elf Cookies


Jo isn't the only one that was busy baking with Chipits. We split the bags we got from Hershey's Canada for a blogger promotion and I decided to recreate my Elf Cookies that I first made last year.
The Chipit's Semi-Sweet Mini Chocolate Chips work perfectly in these teeny tiny little cookies. 
First off, let me just say - YES. They take a some time. Patience will come in handy. You are making a bazillion teeny tiny, itsy bitsy mini cookies BUT - the kids go nuts for these. 
So worth the time.
They are totally adorable. 
Plus, I'm pretty sure you can eat more for less calories because they are so tiny. That's my theory. Just sayin'
(**NOTE - we were compensated for participating in Hershey's blogger promotion BUT, as always, our opinions are our own!!)


Elf Cookies 
(aka Sue's Soft Chocolate Chip Cookies)

Ingredients
1 cup butter
1 1/2 cups brown sugar
2 tsp vanilla
2 eggs
2 1/2 cups flour
1 tsp baking soda
pinch salt
2/3 cup Chipits Semi-Sweet Mini Chocolate Chips

Directions
Preheat oven to 375. Line a cookie tray with parchment paper, set aside.
In a mixing bowl, beat butter until smooth, scraping sides as necessary. Beat in brown sugar and vanilla until creamy. Beat in eggs, one at a time.
In another bowl, stir together flour, baking soda, and salt.
Stir the dry ingredients into the wet ingredients until well mixed.
Lastly, stir in mini chocolate chips.
Using a measuring tsp, scoop dough onto prepared cookie sheet. You want the cookie dough balls to be very small! Before baking, press 2 or 3 more mini chocolate chips onto the top of each ball.
Bake at 375 for about 8 -10 minutes - do not over cook, keep an eye on them.
Remove from heat, let cool 5 minutes on cookie sheet before moving to wire rack to cool completely.


Sooooo cute, right?
You can also use colored chocolate sprinkles to make these, but I prefer the mini chocolate chips -- 


These sold really well at a Christmas bake sale we held. They are also perfect to leave out as cookies for Santa and his helpers on Christmas Eve. 
The mini chocolate chips are one of my favorite baking ingredients. I find them so versatile! 
Be sure to enter to win your own Chipits baking package!!! 
Go HERE to enter. It's super easy!!
 
We are sharing at these fabulous linky parties. Be sure to check them out -- The Chicken Chick, Ms. enPlace, April's Homemaking,