Christmas approacheth. A giant Santa Kaiju slouching toward Bethlehem.
And not just Christmas but a host of other holidays.
Which means it is time for various delicious confections:
Candies. Cookies. Pies. Sugar-fried elf meat.
I am a terrible baker-person, but just the same this is the one time of the year where I put on an apron and get out the mixer and do my damnedest to hang out with the family and make some goddamn motherfucking cookies and treats, so this is also the time when I come to you with wide, panicked eyes and I ask for your recipes of said cookies and treats.
What are your favorites?
Let’s go with “not too difficult to make.”
Suggestions and recipes appreciated.
*stares at you and seductively licks a candy cane*
Devin Jessup says:
This is the best chocolate cake I have ever made. Really. It’s not very complicated, but getting the good ingredients for it really does pay off: http://techsgtjenn.tumblr.com/post/35062663773/jenns-better-than-sex-no-really-chocolate-cake
December 2, 2013 — 12:05 AM
conniecockrell says:
The easiest ever peanut butter cookies.
1 cup peanut butter. You choose smooth or chunky
1 cup sugar
1 egg.
Mix well. Form into patties and put on a baking sheet. Press with fork twice at 90 degree angles.
Bake at 350 for 12 – 15 minutes.
For extra special goodness: after cooled, dip in melted chocolate. Let harden in fridge. Eat until you explode.
December 2, 2013 — 12:18 AM
Marianne says:
Molasses cookies are my all-time favorite. Spicy and moist. Easy, too.
http://allrecipes.com/recipe/molasses-sugar-cookies/detail.aspx
December 2, 2013 — 12:18 AM
1972opera1996 says:
1 Pumpkin pie (you can make it from the recipe on the back of the can, make your own crust, or just use a store-bought piecrust, or heck just buy a whole pie)
1 cup of pecans kinda chopped all up in medium sized pieces (remove shell first)
1/4 cup butter
1/4 cup brown sugar
take baked pie and sprinkle over top the pecan pieces, sprinkle around the brown sugar on top of the pecans, chop up the butter into smaller pieces than the pecan pieces and sprinkle on top of the brown sugar. Put under the oven broiler (turn it on first) and watch carefully through the window in the door. When the stuff on top of the pie starts to bubble all over, remove the pie from the oven (use oven mitts). Put it aside to let it come to eatable temperature or below. Eat.
You could moisten (not drench) the pie crust around the edges to keep it from burning if you think it might. Burn, that is.
Tastes great with vanilla ice cream.
December 2, 2013 — 12:26 AM
doverwhitecliff says:
If you’ve got two minutes and a microwave, how about peanut butter fudge (or regular fudge if you can’t do peanuts… ). one bag semi sweet chips one bag peanut butter chips (or butterscotch if you’re opting for plain fudge) one can sweetened condensed milk and two teaspoons vanilla extract. Bung it all in a microwave safe bowl and heat two minutes. Whilst waiting, plaster a cookie sheet with that nonstick foil. When the ‘wave bings, stir until you don’t have any streaks then spread it on the cookie sheet and chill. Licking the bowl is a must. Pop the cookie sheet in the ice box until it sets up (about a half hour) then peel off the foil (hence using the nonstick foil) and cut into squares with a piazza cutter.
December 2, 2013 — 12:39 AM
Rebekah Turner says:
I used this five minute fudge recipe last Christmas for gifts and it was a big hit.
http://cauldronsandcupcakes.com/2012/04/04/five-minute-fudge-recipe/
December 2, 2013 — 12:51 AM
A. E. Lowan says:
Ok, I’ll bite, so to speak…
Original Nestle Tollhouse Chocolate Chip Cookies
(These measurements are in standard – hope that’s ok)
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (granulated table salt)
1 cup (2 sticks) butter, softened but not melted
3/4 cup granulated white sugar
3/4 cup packed brown sugar, any variety is fine
1 teaspoon vanilla extract
2 large eggs
2 cups semisweet chocolate morsels (chips, chunks, or whatever)
1 cup chopped nuts (optional)
Preheat oven to 375
Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl on medium speed until creamy. Add eggs one egg at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels (and nuts). Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 5 dozen, depending on cookie size.
December 2, 2013 — 12:54 AM
Ellen M. Gregg says:
Take this recipe from great to spectacular: 1 tablespoon vanilla, rather than 1 teaspoon, and 1 tablespoon cardamom. Boom. 🙂
December 2, 2013 — 1:04 AM
Kate Sparkes says:
I just made these to give to my kids’ teachers. Thank you!
December 19, 2013 — 2:43 PM
Jan O'Connell says:
Maybe not as easy as some, but lovely greasy lard makes these Biscochitos pretty special. And they’re supposedly the State Biscuit of New Mexico. http://bit.ly/18TKZp2
December 2, 2013 — 1:04 AM
Corey Scott (Captain Temerity) says:
When I was a lad, there was a recipe made one year called “Holiday Berries” or some such nonsense. I became obsessed with them.
Cream cheese, rolled into little balls, coated with colored sugars (red & green).
To me, it was a recipe, not just a way to give a child diabetes. I would come over to my grandmother’s house and ask her to make them every week. And then, one day she was out of the colored sugars, and I thought I was S.O.L. But she let me in on a little secret… It was the same recipe if you used regular old granulated.
Mind. Blown.
I started making the recipe at home after that. And then, when I realized the ball-rolling was an utter pain and useless measure of exercise, I simply would take a block of cream cheese, pour sugar over it, and mix it up with a fork. And eat all of it. In one sitting.
I ballooned up nicely. We had a 7-11 directly in front of our apartment complex, so I was always just some loose change away from my next block of cream cheese.
Anyway, I haven’t eaten it in years (probably why I’ve got years left), but if you’re never interested in being able to stand from a sitting position on your own again, give ’em a go.
December 2, 2013 — 1:18 AM
Jade Walker says:
I go a bit crazy at the holidays, baking pies, cakes and tons of cookies. Speaking of cookies, the key is to make smaller batches, so you don’t have to plow through three dozen of each kind. Here’s my favorite chocoholic cookie recipe: http://www.kingarthurflour.com/recipes/chocolate-drop-cookies-recipe
December 2, 2013 — 1:22 AM
Maree Anderson says:
This one looks far more complicated that it is — and being a brownie filling, it keeps well; it’s even better the next day, or the day after 🙂 It’s also very rich, so goes a long way.
CHOCOLATE BROWNIE PIE (brought to you by a very old card in Maree’s recipe file!)
PASTRY:
1 cup flour
¼ cup brown sugar
2 tablespoons cocoa
125 g (4 oz) butter, cut into small cubes
1 egg yolk
2 tablespoons water
Combine flour, sugar, cocoa in a food processor.
Add butter & pulse.
Add egg yolk, vanilla & water (one tablespoon at a time).
Chill pastry then roll out to fit base & sides of 26 cm (10 inch) flan tin.
FILLING:
200g (7 oz) cooking chocolate
125g (4 oz) butter
¼ cup caster sugar
3 eggs
2 Tblspn vanilla essence
½ cup chopped walnuts (optional – I don’t use)
¾ cup plain flour
Melt chocolate & butter in microwave.
Add sugar & blend well.
Add eggs one at a time.
Mix in vanilla, walnuts (if using) & finally flour.
Pour into pastry shell & bake @ 180 deg C (350 deg C) for 40-50 mins. Cool.
ICING:
100g (3½ oz) chocolate
50g (1¾ oz) butter
Combine in microwave until soft and spread on top of pie. Sprinkle with extra ground walnuts (optional).
Yum!
December 2, 2013 — 2:18 AM
Jessica says:
So you start with this recipe, which is super easy and I keep bookmarked year round:
http://www.simplyrecipes.com/recipes/banana_bread/
To make it more festive (or at least more delicious), add a bag of chocolate chips and a healthy shake or three of cinnamon to the batter, then grind cinnamon and sugar on top of it for a crust before you put it in the oven.
December 2, 2013 — 2:34 AM
zeros83 says:
No exact quantity because it’s not that kind of recipe, but it’s jolly heaven anyway: Stuffed dates.
Take some dates, cut them lenghtwise, extract the stones.
In a cup mix some mascarpone, sugar to your taste and a few sip of your liquor of choice (I usually go for Alkermes, or rum). It must become a smooth, sweet but alcoolic cream that you can put inside the dates, stuffing them like mini-sandwitches.
Or, if you prefer, just eat the cream alone, or spread on cookies 🙂
(variant: add to the cream grated chocolate, or crushed nuts, or whatever you feel will work well with mascarpone and you chosen liquor u_u)
December 2, 2013 — 2:35 AM
dangerdean says:
Pretend you’re Canadian and make butter tarts. I made them for the first time the other night (been eating ones made by other people for years) and they’re the bombdiggety.
http://www.canadianliving.com/food/baking_and_desserts/best_butter_tarts.php
Also, not a recipe but a modification: Make your favourite chocolate chip cookie batter. Mix in 3/4 of a cup of peanut butter. Fry up most or all of a package of bacon, and crumble the crispy bits into the batter. If you want to be hardcore do the bacon first, and incorporate the bacon fat into the butter complement of the cookie batter.
I apologize in advance to your arteries.
December 2, 2013 — 2:58 AM
lauralibricz says:
http://lauralibricz.blogspot.de/2013/10/the-ultimate-ginger-cake-recipe.html
Here’s a recipe for HRH Ginger Cake Love, guaranteed to satisfy 🙂
December 2, 2013 — 3:15 AM
Aliyah says:
My mom’s chocolate chip recipe is super easy and the cookies turn out crispy on the edges and gooey in the middle (the perfect cookie).
2/3 C soft butter or margarine
½ C white sugar
½ C brown sugar packed
1 egg
1 tsp vanilla
1 ½ C flour
½ tsp baking soda
¼ tsp salt
6 oz pkg chocolate chips
1) Blend butter, sugar, egg and vanilla
2) Sift dry ingredients together and stir in the butter
3) Stir in chocolate chips
4) Drop onto ungreased baking sheet about 2” apart
5) Bake at 375 for 6-8 minutes (depending on your oven)
December 2, 2013 — 4:56 AM
Blue Cole says:
dude, put down the candy cane. You need that for the recipe. Ewwwww.
Chuck Flavored Peppermint bark
a dozen candy canes, licked
white chocolate chips (or any type; dark choc., butterscotch, etc)
pour bag into pot and melt. Be careful not to scorch.
open and place candy canes in waxed paper and smash them.
Add to liquefied melted stuff, stir
let cook/melt/whatever for a few minutes (This helps release peepermint oil)
Spread thinly on wax paper on a cookie sheet, and stick in fridge until it hardens
Break it up and enjoy.
Thanks
B.
December 2, 2013 — 6:21 AM
Ali Hawke says:
British flapjacks, chewy oaty sweet salty goodness
http://www.quantumtea.com/blog/?p=4219
December 2, 2013 — 7:28 AM
Denise Drespling says:
I love these cookies. Easy, tasty, and since they’re flavored with jello, you’ve got so many options!
http://www.food.com/recipe/jello-pastel-cookies-200327
December 2, 2013 — 8:31 AM
Lynna Landstreet says:
These are one of my favourites – Mexican Hot Chocolate Snickerdoodles!
http://www.theppk.com/2009/09/mexican-hot-chocolate-snickerdoodles/
Chocolatey goodness with cinnamon and cayenne pepper added (I sometimes increase the spices a bit to give them more of a kick), and a crackly sugar top.
A tasty variant I sometimes like to make: replace the cinnamon and cayenne with a teaspoon (or more if you like) of ginger (or keep the cinnamon and cayenne AND add the ginger) and then add a big handful of chopped candied ginger root, for chocolate ginger awesomeness.
December 2, 2013 — 9:08 AM
abby says:
Church windows – minimal cooking, measurements can be fudged if you snack on the ingredients. bonus: child-friendly project! we used to help my grandma with the stirring and the wax paper rolling.
http://www.rachaelray.com/recipe.php?recipe_id=3792
December 2, 2013 — 9:09 AM
aileenmiles says:
I’m a big fan of crunchy sugar cookie cut outs with powdered sugar icing and sprinkles, but here is a less recipe that is a big hit every time I make it.
Peanut Butter Bonbons
This is an easy, if time consuming (where the recipe card has a space for time I have noted “A long time” I usually make the cores then let them chill overnight before dipping them in chocolate) recipe that makes a lot of candies (the recipe says 100, but I often get 10-12 dozen) which lets you keep some and give some to neighbors and family.
Not suitable for people with nut allergies.
2 cups smooth peanut butter
1/2 cup butter
4 1/2 cups sifted powdered sugar
3 cups Rice Krispees cereal (or generic puffed rice cereal of your choice)
At least 2 bags of your choice of chocolate chips. I like Ghirardelli 60% Cacao chips (Nestle is the devil), but you can use butterscotch or milk or white chocolate as you prefer.
In large saucepan, melt peanut butter and butter.
In LARGE bowl combine powdered sugar and cereal.
Pour peanut butter mixture over cereal mixture and blend together throroughly with hands. (Melted peanut butter is HOT, so yo might want to wear food service gloves for this part, though I’ve done it bare-handed. Depends how temperature sensitive you are.)
Form mixture into 1″ balls. This step is tedious and goes faster with an extra set of hands, so get you a sous chef. Chill until firm.
Melt chocolate chips in top of double boiler (you can use a metal bowl or a second pan on top of a regular saucepan if you don’t have a double boiler, but this works a million times better than a microwave since it will take a while to coat all the candies). Dip candies until each is coated (I use tongs to handle the coated candies). Place in single layer on wax-paper lined baking sheets and chill until hard.
Once the coating is hard you can place them in more convenient containers and store in the fridge.
December 2, 2013 — 9:26 AM
aileenmiles says:
Oh, yeah, also the fudge recipes on the back of any marshmallow fluff container are easy (just be sure to use a bigger pot than you expect to need because it can boil over pretty easily) and really tasty.
December 2, 2013 — 9:28 AM
cellulitelooksbettertan says:
Get ready because I’m going to give you the best cookie recipe…ever! And they’re called Fairy Drops…because well, they’re enchanting. Here you go…
Fairy Drops
1 c powdered sugar
1 c plain sugar
1 c butter
1 c vegetable oil
2 eggs
2 t. almond extract
4 1/2 c flour
1 t salt
1 t soda
1 t cream of tartar
Cream sugar, butter, oil, and eggs. Add the rest of the ingredients. Drop by teaspoon into sugar and roll around. (To be festive, I use red and green for my Christmas celebrators and blue for my Hanukkah celebrators, but they’re perfectly good with just plain white sugar)
Press with bottom of sugared glass
Cook at 350 for 8 minutes.
You can’t eat just one.
Happy baking…
December 2, 2013 — 9:55 AM
Luna (@lunamoth42) says:
I don’t do sugar in a big way, so how’s about some tasty bread-like substance to snack on/smear stuff on/have with dinner?
Basic Beer Bread
pre-heat oven to 375F. Put the rack in the middle.
2 cups all-purpose flour
1 cup bread flour (you can also just use 3 cups all purpose, but this way makes it better)
1 tsp salt
1 tablespoon baking powder
1-2 Tablespoons honey/agave nectar/sugar-if-you-simply-can’t-stop-yourself
1 14 oz beer (or 12 oz beer + 2 oz water) – I used Weyerbacher Old Heathen stout yesterday in mine
optional: egg glaze (1 egg + 2 oz water whipped)
combine all the dry stuff really well. Then drizzle in the honey. Then SLOWLY add the beer (or beer/water). ‘Cause that mofo will FIZZ like a big fizzing thing. Fold it all together. It makes a thick batter. Not soupy like pancake batter, but not really holding together like yeast-raised bread dough.
Scoop all that batter into a greased bread pan (8 inch will give more loft, but I only had a 9 inch to hand). Grease with whatever suits you. I used walnut oil. If you’re glazing, this is when to do it. You’ll have lots of glaze left, so throw it into your omelet or something.
Bake for 45-50 minutes. Knife should come out clean when testing. Top should be golden. The Old Heathen gives a nice dark color to the bread. Other beers will have different effect, and also taste different. The word is, the alcohol cooks out, but I have my doubts it all goes away, so use discretion with regard to kidlets.
December 2, 2013 — 10:01 AM
June says:
My German chocolate brownies. The hubby and I are proud of coming up with this one!
http://desmodus74.blogspot.com/2013/10/german-chocolate-brownies.html
December 2, 2013 — 10:10 AM
mwebster76 says:
I have been collecting a lot of the recipes I see on Facebook on one of my just-for-fun Facebook pages.
Here’s a link to the page if you are interested (oh, and before you mark this comment as spam, I promise I am not selling anything on my recipe page. It is all recipes.) https://www.facebook.com/mandysrecipebox7
🙂
December 2, 2013 — 10:26 AM
Gnash Chick (@Gnashchick) says:
Pecan Pie. The best recipe I’ve ever baked, eaten, and shared. Don’t you dare put any whipped cream on this pie. It’s perfect, just the way it is.
http://thepioneerwoman.com/cooking/2010/10/the-pie-thatll-make-you-cry/
December 2, 2013 — 10:39 AM
Dani says:
Nanaimo bars are a delicacy among my ancestral people (Canadians). It might look complicated at first, but it essentially comes down to 1) mix, spread, and chill layer 1; 2) mix, spread, and chill layer 2; 3) melt, spread, and chill layer 3; 4) cut into squares, serve, and accept all praise.
http://allrecipes.com/Recipe/Nanaimo-Bars-I/Detail.aspx?event8=1&prop24=SR_Thumb&e11=nanaimo%20bars&e8=Quick%20Search&event10=1&e7=Home%20Page
A few pro tips: 1) The egg is the only part that needs close attention. Just make sure it doesn’t get all eggy, that it blends as smoothly as possible with the rest of the chocolate mixture, and you’ll be good. 2) If you don’t have a double boiler (or are afraid to use one like I was because you do not yet know the magic of double boilers), a microwave works just fine too. Just heat and stir in 30-second intervals. 3) Feel free to add milk half a teaspoon at a time to the icing if it’s too thick to spread. It should be very smooth (but not soupy) and easily spreadable. 4) The recipe says to use 4 one-ounce squares of chocolate, but the stores don’t sell them like this anymore (at least, not in my area). You’ll need 8 half-ounce squares instead. 5) If you use a Teflon pan, line it with parchment paper first. That’ll help protect the pan from the knife.
December 2, 2013 — 10:41 AM
Heather Kamins says:
Caramel Heavenly Cookies: http://www.tasteofhome.com/recipes/caramel-heavenlies
Easy and ridiculously good.
December 2, 2013 — 10:42 AM
Pinny says:
To quote Hannibal Lechter…”okey dokey”.
Let’s start with a big jar of Nonesuch Mincemeat… they put out two kinds. I prefer the kind that includes brandy and rum.Hannibal I have hear makes his own mincemeat,but for today let’s just stick with the premade.
1. go to store -buy a large jar of Nonesuch mincemeat pie filling-with Brandy and Rum. buy one pre-made graham cracker pie crust. 2. go to liquor store-buy rum and/or brandy. 3.Go home- sample rum and /or brandy. 4.Dump mincement into big bowl add extra rum/brandy -to taste-stir 5. unwrap pie shell- this may be difficult -you might need to fortify yourself with more of the run/brandy 6.Dump mincemet into crust.7.Put pie into preheated oven 350 degrees +-.8. Wait for twenty minutes. If you get thirsty…you know what to do 9.Remove pie-let cool-top with a dollop of good vanilla ice cream- 10.Eat and make sure you are seated near something comfy so you can pass out in peace…Peace to you and yours….The pie lady
December 2, 2013 — 10:45 AM
pmillhouse says:
1. Make Sugar Cookies (any recipe will do…)
2. Melt 1 bag Ghiradelli 60% Cacao Bittersweet chocolate chips gently on stove-top.
Here’s the FUN part: Take Candy Canes. Place in Ziplock bags. Beat the living crap out of said candy canes with your weapon of choice. Take out your holiday frustrations on said candy canes. (Hint: Double bag if you’re really having a tough December…)
3. Pour demolished candy cane fragments into a bowl.
4. Dip Sugar Cookies half-way into melted chocolate.
5. Dip yummy chocolate dipped cookie in candy cane fragments.
6. Cool on parchment paper.
Impress all your friends, and deal therapeutically with your holiday rage in one simple recipe.
Enjoy!
December 2, 2013 — 10:52 AM
mirymom says:
Hershey Kiss Cookies are a lot of fun, especially if you are cooking with kids. You get to roll up the dough in balls and roll it around in sugar. Plus there are Hershey’s kisses.
Ingredients:2 2/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter
2/3 cup creamy peanut butter
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
2 teaspoons vanilla extract
Additional sugar
5 dozen kisses, unwrapped
Directions:Preheat oven to 375 degrees F.
In a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth.
Make balls out of level tablespoons of dough – add flour if needed. Roll in sugar.
Bake 2 inches apart on ungreased cookie sheet for 8 minutes.
Remove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes.
Cool and enjoy.
December 2, 2013 — 10:55 AM
Kait Nolan says:
Okay these are SUUUUPER easy. You need Ritz crackers, peanut butter (smooth works best for this), and vanilla almond bark. Melt the almond bark in a double boiler. Meanwhile, make PB cracker sandwiches. Then dip the sammiches in almond bark and set on wax paper to harden. These are CRACK and disappear quickly. And whatever leftover almond bark you may have, toss in some nuts or pretzels or whatever. ANYTHING salty tastes amazing in almond bark.
December 2, 2013 — 11:04 AM
jspotila says:
Ok, my Grandma’s recipe for brown-eyed susans that not even a baking n00b can screw up:
1 cup butter
3 Tbl. Sugar
½ tsp almond extract
2 cups flour
½ tsp salt
Cream butter and sugar. Add other ingredients. With hands roll into small balls. Place on greased cookie sheet (or parchment paper). Make depression in center of each cookie with your thumb. Bake at 400 for 10 -12 minutes. When cool, frost. NOTE: you can freeze them unfrosted for six weeks or so.
Frosting
1 cup confectioners sugar
2 Tbl. Cocoa
2 Tbl. Hot water
½ tsp. vanilla
Nut halves (OPTIONAL)
Combine cocoa and sugar by sifting; add water and vanilla. Put ½ tsp on each cookie. Press ½ nut into center of each. Makes 3 doz. My mom always uses walnut halves, but I actually prefer to dispense with the nuts completely.
December 2, 2013 — 11:24 AM
Sofia Leo says:
No-Bake Chocolate cookies are a favorite with my family. The story goes that my Mom brought the recipe home from school, and I always thought it was a unique family treat, as none of the people I knew ever made anything like them, but now I know that the recipe has been widely circulated and almost everyone I talk to about it has fond memories. Here’s my version:
Ingredients:
2 cups sugar
6 Tablespoons baking cocoa
1 cube butter or margarine
1/2 cup milk or cream
1 teaspoon vanilla
3 + cups quick oats
In a medium saucepan, whisk together sugar and cocoa. Add milk and butter and heat on medium heat to a full, rolling boil, stirring constantly. Boil for 2 minutes and remove from heat.
Stir in vanilla (careful! it will bubble like mad.)
Add oats one cup at a time, stirring well until batter is thick and most of the liquid is taken up. It’s one of those things that takes practice to get perfect. The batter will use at least 3 cups of oats, up to 4 cups, depending.
Drop by spoonfuls onto waxed paper or foil on the counter top and let cool. Cookies will harden as they cool. If they don’t get totally hard, pop them into the fridge. If they remain gooey, they needed more oats, but soft cookies are good, too!
Quick oats work best for this recipe, but I’ve had good results with the old fashioned kind, too. These never last long – I have to hide them to keep them from disappearing overnight.
December 2, 2013 — 11:58 AM
James F. Brown says:
Chuck,
Here’s a family recipe that we always make for Christmas. Very easy to make. WARNING: These are totally addicting. People have been known to empty the bowl, then run down to the supermarket for ingredients to make another batch ASAP.
SUGAR PECANS
1 lb. raw pecan halves (room temerature)
1 egg white
1 tbl. water
1 c. sugar
1 tsp. salt
1 tbl. ground cinnamon
Place egg white & water in bowl. Beat until frothy but not stiff. Pour pecans into egg mixture & stir until pecans are covered.
In second bowl, sift and mix together sugar, salt, & cinnamon. Add to pecans & stir until covered.
Spread pecans onto a cookie sheet and bake at 300° F for 45 minutes. (If making a double batch, increase baking time 10–15 minutes.) Stir pecans every 15 minutes. Remove sheet from oven and place on rack to cool. While still warm, separate pecans so they won’t stick together. Cool until room temperature and store in airtight container.
December 2, 2013 — 12:00 PM
leandrajwallace says:
I can’t even remember the name of these treats, but Super Easy & Delicious will work. Plus only Three Ingredients: Pretzels, rolos, and pecans. Take the pretzel(small ones) and put them on a baking sheet and place a rolo on it. Bake for three minutes. Then squish a pecan down on top and voila- a homemade turtle of sorts! And for easy clean up I recommend lining your baking pan in wax paper. Enjoy!
December 2, 2013 — 12:14 PM
leandrajwallace says:
Crap. Forgot oven heat. 350
December 2, 2013 — 12:15 PM
Kathryn Goldman says:
Treat of the Month
Chill a shaker.
Chill an Old Fashioned glass.
Fill shaker with ice.
Add to shaker:
shot of simple syrup;
three drops bitters;
shot of Makers Mark;
Shake.
Pour over ice into the chilled Old Fashioned glass.
Add a twist or a cherry or both.
Drink. Repeat.
December 2, 2013 — 1:20 PM
Lindsey Bonner says:
http://www.theyummylife.com/Sour_Cream_Sugar_Cookies
These are really delicious cookies. Don’t think the recipe is difficult. Added bonus the fun cookie cutters you can use. I’ve made them for friends and they were devoured them. My mom made them for a cookie swap and they were also a big hit.
December 2, 2013 — 1:25 PM
wordsavant says:
If you’re baking pies, it’s worth the time to make homemade crust. Depending on the pie, you may or may not have to pre-bake the crust before baking the pie. Here’s a good, simple recipe you can use:
http://tinyurl.com/n3fa5l7
December 2, 2013 — 1:41 PM
Jessica Nelson says:
Russian Tea Cakes
1 C butter
1/2 C powdered sugar, plus more for rolling
1 tsp vanilla
2 1/4 C flour
1/4 tsp salt
3/4 finely chopped nuts (usually almonds or pecans. I skip the nuts so the entire thing melts in the mouth.)
Mix butter, powdered sugar, and vanilla thoroughly. Stir flour and salt together, then blend into butter mixture. Mix in nuts, if using. Chill dough.
Preheat oven to 400*. Roll dough into 1-inch balls. Place on ungreased baking sheet (cookies do not spread). Bake 10-12 minutes, or until are but not brown.
While still warm, roll in powdered sugar. Cool and roll in powdered sugar again. Store in airtight container. Makes about 4 dozen.
December 2, 2013 — 2:33 PM
Louise says:
Easiest pumpkin spice muffins ever:
http://www.lonestaronalark.com/2012/01/recipe-pumpkin-spice-muffins.html
Can also be modified with devil’s food or red velvet mix!
December 2, 2013 — 3:11 PM
mckkenzie says:
Candy, you say?? Three ingredients, a microwave, and a fridge.
– 1 bag milk chocolate morsels
– 1 bag butterscotch morsels
– 1 can cocktail peanuts
Melt and stir both types of morsel together in microwave (best to do it 30 seconds at a time so you don’t burn it). Mix in peanuts. Drop dollops of the mixture onto a waxed paper-covered cookie sheet. Refrigerate until hard. They are fabulously yummy and soooo easy!
December 2, 2013 — 3:24 PM
Reggie Lutz says:
I like to mess with recipes. This year’s win for messing with recipes was to take the Betty Crocker cream cheese recipe and substitute the cream cheese with pumpkin pie filling and then to add chocolate chips.
I did the same thing with cherry pie filling, and chocolate chips.
Holy crap, did those two cookies make me look like a genius.
I can’t find this online anywhere, so…
half cup margarine/butter
6 ounces of whichever wet ingredient you want (pumpkin pie/cherry filling/peanut butter works here, too, so does applesauce)
2 and three quarters of flour (I use bread flour. It makes the cookies all soft and pretty)
1 and a half cups brown sugar
1 teaspoon salt
1 teaspoon vanilla
half a teaspoon baking soda
2 eggs
mix wet ingredients in a bowl. mix dry ingredients in another bowl. slowly add dry ingredients to the wet ingredients. add whatever nuts/chips/tiny doll shoes, or whatever in at the end.
Oven at 375, takes 8-10 minutes.
December 2, 2013 — 4:03 PM
Jon R. says:
Make your standard chocolate chip cookies, but add a handful of both chopped Oreo chunks and blended Oreos to the mix.
December 2, 2013 — 7:54 PM
Alex says:
Three words, Chuck: Apple. Cheesecake. Pie. I’ve played around with this recipe a few times, and every time I make it I’m lucky if I manage to snag a slice before it disappears. Also very basic mix-and-layer.
You can use whatever crust you prefer–store-bought, graham cracker, made especially for you by small third world children, whatever floats your boat. The only thing to watch with graham cracker (or Nilla wafer) crusts is the bake time. It can get crispified pretty quickly.
Apple Layer:
5 large apples, peeled, thinly sliced (8 cups)
2 tablespoons lemon juice
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons flour
Cheesecake Layer:
1 package (8 oz) cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
1. In a large bowl, toss apples and lemon juice to coat; stir in remaining ingredients until well coated and set aside.
2. In another large bowl, beat cream cheese, 1/4 cup granulated sugar, the vanilla and almond extract with electric mixer on high speed until smooth. Beat in egg, scraping bowl occasionally. Pour into crust-lined plate.
3. Layer the apples on top of the cheesecake layer, leaving out the juices at the bottom of the bowl.
4. Cover with second crust as desired (this pie also works well Dutch style, with a crumb streusel topping).
5. Place pie on foil-lined cookie sheet in oven. Cover pie with sheet of foil to prevent excessive browning; bake 20 minutes. Remove foil; bake 20 to 25 minutes longer or until crust is golden brown.
6. Cool on wire rack; refrigerate at least 6 hours or overnight. Serve cold. Store covered in refrigerator, if by some freak miracle you have some left over.
December 2, 2013 — 8:50 PM
Alex says:
Also, if you’re looking for a convenient way to get diabetes, try these cookie-stuffed brownie cupcakes:
http://www.tablespoon.com/recipes/cookie-stuffed-brownie-cupcakes/3d4d01f7-72cc-434a-ac13-f2f19c3379aa
For extra diabetic shock, my wife and I put maraschino cherries in with the Oreo layer.
December 2, 2013 — 8:53 PM
Sara Crow says:
THIS! Easy, and…four words of bliss… “one stick of butter.” Not for the faint of heart.
http://www.cookistry.com/2011/12/peppermint-cookies.html
But add a handful (don’t measure…shit, put those measuring cups away, dude!) of semi-sweet chocolate chips, too.
December 2, 2013 — 10:17 PM