End of Journey

Well, friends, we've come to the end of our journey.  Sadly, we did not successfully create 25 different cookies this year but we made a valiant effort and completed about 15 or so.  Thank you all so much for hanging in there with us and joining us on this cookie journey!  We WILL attempt and complete this again next year so stay tuned for further cookie joy in 2011!


Blessings to you and yours for a happy and blessed new year!

Day #11: Chocolate Peppermint Dipped Oreos

One of my absolute favorite treats is Oreos.  Who doesn't love America's classic cookie?  The Oreo, I believe, is more American than Apple Pie. And what better way to celebrate this cookie at the holidays than to cover it in chocolate?!

I started making these last year and gave them as gifts.  Godiva charges up to $3.00 a piece for these while I can make a whole batch for about $5. It couldnt get any easier or tastier.

I made these lastnight but used a slightly different chocolate than normal and well, they didnt turn out how I like them.  So as not to mislead you, I will give you my recipe with the chocolate I normally use and not what I used last night.  DO NOT USE MILK CHOCOLATE BARK FOR THIS RECIPE.

I am a huge fan of Wilton melting chocolates and candy melts.  They make wonderful treats, melt to a great consistency, and just make for a better product.  You can purchase these at any Michael's store in the baking section. They come in many different colors and flavors.  But trust me, if you're making chocolate covered ANYTHING this season, you need to be using Wilton!

Meet my yummy Chocolate Peppermint Dipped Oreos!

There are 2 ways to do this one.  Nabisco actually released Peppermint Oreos this season (which they did not last year and I had to improvise) so the first recipe will be with these.  The second recipe will be my improvisation of the peppermint Oreo.

#1 Recipe:
-1 Pkg of Peppermint Oreos
-2 Cups of Dark Wilton Melting Chocolate disks
-1 Cup crushed candy canes (I actually purchased crushed peppermints from the Kirkwood Farmer's Market where they sell Christmas Trees)
-1 Pair of Tongs
-Wax Paper

-Begin by melting the chocolate in a medium saucepan on medium heat.  If you heat is too high you will scorch the chocolate so be sure to keep an eye on this.  Stir consistently.
- Lay out a few sheets of wax paper to place finished Oreos on.
- Once chocolate is melted to a smooth consistentcy, place an Oreo into the chocolate and , using a good pair of tongs, cover cookie competely.
- Remove cookie from chocolate and place onto wax paper.
-Repeat this process until all Oreos are covered.
-Before the cookies are dry, sprinkle crushed peppermints over the tops of the cookies.
-Allow to dry completely before storing in containers in a freezer.
(For optimal storage, separate layers of oreos in storage container with wax paper.  This keeps them from sticking together in the freezer)


#2 Recipe:
-1 Pkg of Oreos
-2 Cups of Dark Wilton Melting Chocolate disks
-1 1/2 tsp of Peppermint oil or extract
-1 Cup crushed candy canes (I actually purchased crushed peppermints from the Kirkwood Farmer's Market where they sell Christmas Trees)
-1 Pair of Tongs
-Wax Paper

-Begin by melting the chocolate in a medium saucepan on medium heat.  If you heat is too high you will scorch the chocolate so be sure to keep an eye on this.  Stir consistently. Add Peppermint oil or extract to achieve peppermint flavor.
- Lay out a few sheets of wax paper to place finished Oreos on.
- Once chocolate is melted to a smooth consistentcy, place an Oreo into the chocolate and , using a good pair of tongs, cover cookie competely.
- Remove cookie from chocolate and place onto wax paper.
-Repeat this process until all Oreos are covered.
-Before the cookies are dry, sprinkle crushed peppermints over the tops of the cookies.
-Allow to dry completely before storing in containers in a freezer.
(For optimal storage, separate layers of oreos in storage container with wax paper.  This keeps them from sticking together in the freezer)

Day 10: Christmas Peanut Butter Blossoms

You cannot have a baking extravaganza without featuring these pieces of heaven.  I, for one, am a major chocolate and peanut butter fan so any cookie or baked good that incorporates these two elements, I will take down. I'd like to meet the person that first combined them and give them a big kiss (not of the chocolate persuasion) haha.

Not only are these super yummy but are very easy to make, making them a great option for your cookie exchange, gift giving, or personal enjoyment.

I have to give a shout out to stand up Kitchen Aide mixers!  My sweet mother gifted Nicole and me with a wonderful white classic stand up Kitchen Aide mixer for Christmas.  Since we started this baking journey, mom knew we'd love to have it early and she was SOOO right.  I stood in the kitchen and baked all night long just to be able to use it.  I'm not making this up, it makes a HUGE difference in the consistency of cookie batter.  It makes the following recipe even more amazing!

Meet our: Christmas Peanut Butter Blossoms!

Recipe:
1 Cup white sugar
1 Cup brown sugar (packed)
1 Cup butter or margarine
2 eggs
1/4 Cup milk

1 Cup creamy peanut butter

2 Tsp. Vanilla
3 1/2 Cup all-purpose flour (sifted)
                                                       2 Tsp. baking soda
                                                       2 Tsp. salt
                                                       1 Pkg of Hershey's Kisses candies

                                                       Decoration:
                                                       1 Cup green candy melts
                                                       1 Cup red candy melts

- Cream sugars, butter (or margarine), and peanut butter.
- Beat in eggs, milk, and vanilla
- Sift together flour, soda, and salt.
- Stir into egg mixture
- Shape into balls and roll in additional granulated sugar. (I put additional sugar in a round baking dish which made it easier to roll the balls and coat in sugar)
- Place on ungreased cookie sheet and bake at 375* for 10-12 minutes.

-After removing from over, immediately press a Hershey's Kiss into each cookie. (I unwrapped the kisses while the cookies were in the oven...gives you something to do during bake time)

- In 2 separate microwave-safe bowls, melt candy melts by microwaving for 30 seconds at a time until candy has melted.  Sometimes the candy melts can goop up, if this happens to you, just add a bit of water and stir in. Adding the water will help the candy thin out slightly.

- Using a small whisk, dip the whisk in one of the colored melted candies and gently flick over the tops of the cookies, switching colors so that each cookie is decorated with green and red stripping.

- Allow to cool and dry completely before storing in a cool area.  The coldness will help solidify the chocolates.

Enjoy!

Day #9 - Triple Chocolate Chip Cookies

We'd like to take a moment to thank you all for hanging in there with us and our crazy schedules.  This week the entire Kirk household goes on Christmas break and will be baking up a storm so get ready for a tidal wave of yummy goodness!

This wave will begin with one of my favorites, the quintessential chocolate chip cookie....but this one has not 1 kind of chip, but 3.  Triple the goodness!

Meet our Triple Chocolate Chip Cookies!

                                                       Recipe:

1 Cup unsalted butter
1/2 Cup sugar
1/2 Cup packed brown sugar
2 Eggs
1 1/2 Cups of Semi sweet, dark, and white chocolate chips mixed
1 Tsp Baking soda
1 Tsp Salt

1 Tsp Vanilla

2 Cups flour

-Preheat your oven to 375*

-Cream together butter, sugars, eggs, baking soda, salt and vanilla. (To cream is basically to use a hand mixer and get all ingredients mixed together in a smooth "cream like" fashion.  Mine didnt look exactly "creamy" but that didnt effect the taste!)

-Mix in remaining ingredients.

-Drop mixture onto cookie sheet by teaspoonfuls, 2 inches apart. (I used a nifty cookie scoop that worked perfectly.  I recommend it!)

- The recipe says to bake for 12-15 mins but I recommend baking only for 10 mins if you like a softer consistency to your chocolate chip cookie.  If you like them crunchy then go for the extra time.

-NOTE: The 3 different chips are mixed together to add up to 1 1/2 cups... do not use 1 1/2 cups of EACH chip....otherwise you'll have a hott mess. :)

Cookies on Sheet

Mixture

Finished product

Day of Days...It's a happy birthday!

In honor of the wonderful arrival of our new little niece, I chose to bake her little birthday cakes.

We all thought for sure that my brother and his wife would be welcoming another boy into the fold, but when we got the text this morning that they had gone to the hospital all that changed.  Tonight at 5:15 my first niece was born and I couldnt be any more thrilled!

Welcome to the family little one!

Meet our "Abbi's sweet baby cakes"

Recipe:

Cake:
1 box of "funfetti" cake mix
Red food coloring

Frosting:
1/2 stick of butter
1/2 cup of vegetable shortening (Crisco)
                                                       2 tsp clear vanilla extract
                                                       Almond extract (2-3 drops)
                                                       4 cups confectioners sugar
                                                       2 tbsp milk

-Mix cake mix as directed by Betty, Duncan, or whichever cake maker of your choice. :)
-I used a pan of mini-bunt cakes but these could also be made using a cupcake pan. Pour cake mix into pan and bake @ 350* for 20 mins.
-Pop cakes out and allow to cool.
-For frosting, combine all ingredients in a large mixing bowl and use hand mixer to achieve desired texture. (Beat at higher speed for a more "whipped" frosting).
-Hold out a portion of the frosting and add 2-3 drops of food coloring (to make pink)
-Put pink frosting in piping bag with a writting tube for designs.
-Frost your bunts/cakes and decorate as desired. (Yes, I know..."Frost your bunts" is amusing...or maybe I just crack myself up!)

We baked these in celebration of a new life and the best Christmas present we could imagine.  Make them for your own special occassion and enjoy!  :)

Happy Birthday Abigail!

Hang in there!

Just an update... We're NOT dead!

Life in the Kirk house has been insane amounts of crazy with differing schedules, late nights, and backlogged baking.  We have had 2 more cookies done but due to my schedule, the blogging hasnt happened.  I am happy to report that life is starting to slow down a bit and we will return to our regularly scheduled programming soon.

Please don't lose hope in us!  Send us your recipes at ashlee.kirk05@gmail.com

Check in soon for more cookies!

Day #8: Coconut Joys

One of Nicole and I's favorite candy treats are Mounds/Almond Joys.  Nicole ended up finding this recipe and well, it's a Mounds in cookie form!  Yumm-o.


Meet Coconut Joys!

Recipe:

1/2 cup melted butter

2 cups powdered sugar

3 cups flaked coconut

2 ounces unsweetened melted chocolate

-In medium bowl, combine butter, sugar, and coconut.

-Shape the mixture into bite-sized balls.
-Make indentation in center of each and place on cookie sheet.
-Fill center of each with chocolate.
-Chill until firm!

Super easy, Super Yummy!