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!

Day #7: Snickerdoodles

Our #7 cookie comes compliments of Mom!  They turned out incredibly yummy. Try this recipe and you will not be dissapointed!

Meet the Snickerdoodle!

Recipe:
-Cookie
1 cup shortening (or 1/2 cup shortening and 1/2 cup butter)
1 1/2 cups white sugar
2 eggs
1 tsp baking soda
1/4 tsp salt
2 3/4 cups flour
2 tsp cream of tartar

 -Coating
2 tbsp sugar
2 tsp cinnamon

-Mix shortening, sugar, and eggs.
-Add dry ingredients (except for coating).
-Roll into balls about 1" thick.
-Mix sugar and cinnamon coating and roll balls in the mixure.
-Place balls 2 inches apart on ungreased cookie sheet.
-Bake at 350* for 8-10 mins.

Tip: Do not overbake. These cookis will not look like they are done at the end of 8-10 mins.  They will be very soft but will harden as they cool.

Another great tip comes from Mom!  She found that we didnt have cream of tartar, so she researched online to find an adequate substitute and found that lemon jucie works just as well.  The point of this ingredient is to add acidity, so the lemon juice is the perfect substitute!

Day #6: Magic Bars

For any of you who have ever wondered if magic truly exists, I can say that, indeed it does.....in the form of these AMAZING bars.  Along the same lines of easiness, this recipe is super accessible to any level of baker and will NOT fail to please your palette!

I am so excited to hear about all of you that are starting to tune in! We are always looking for new recipes so if you have one you'd like us to feature here, please leave it in the comment section or email me at ashlee.kirk05@gmail.com!

Without further adieu, meet The Magic Bars!

Recipe:

1/2 cup butter or margarine, melted

1 1/2 cups graham cracker crumbs

1 (14 ounce0 can Sweetened Condensed Milk

2 cups semisweet chocolate chips

1 1/3 cups flaked coconut

1 cup chopped nuts
2 cups butterscotch chips *optional

- In a long glass baking dish (13x11 or so) that is pre-greased (or PAM'ed), lay down graham cracker crumbs to line the bottom of the dish.  *If you do not have graham cracker crumbs pre-crumbed...just take 2 1/2 packs of graham crackers and place them in a quart zip lock bag.  Seal the bag and use a rolling pin to crush graham crackers to crumbly bits.  We didnt have the pre-crushed grahams, so this is what I did and it worked wonderfully!*
- On stove top, melt butter.  Once butter is melted, pour over graham crackers in backing dish.
-With a fork, mix the butter and graham cracker together until graham cracker is sufficiently covered.  This will help the grahams to stick better and create a crust of sorts. *We ended up needing 3/4 cups of butter vs. the 1/2 cup....might prove differently for you, but just a head up!*
-Pat down the graham cracker mixture into the bottom of the glass dish to create the crust.
-Pour sweetened condensed milk over the graham cracker layer.  It is important to get the layer fully covered in the condensed milk, using a spatula and lightly guiding the milk will help in this!
-Once the milk layer is complete, begin creating your chip, nut, coconut layers by alternating the sprinkling of each in 1/2 cup increments.
-Sprinkle 1/2 cup of chocolate chips, followed by 1/2 cup of butterscotch chips (these are optional but I promise, you'll love them!), 1/2 cup of chopped pecans, and 1/2 cup of coconut until you have reached the max ingredient measurements as noted in the recipe.  You should end up with 3 layers of these.
-Press layers down firmly with a fork.
-Place baking dish into the oven and back at 350* for 25 mins.
-Let cool and cut into diamonds or bars.

My mom has made these since I was young and I couldnt imagine a Christmas without them.  Magic does exist!





Day 4 & 5: Angel Drops and Russian Tea Cakes

As I mentioned in the previous entry, our schedules this weekend were a bit off kilter, but we are back in action!  In order to stay on track we decided to do 2 cookies yesterday to catch up from the "No-Bake Saturday" we ended up having.

Mom stepped into the kitchen as a special guest for us yesterday, as Nicole was at work. BTW, Nicole ended up working 22hrs this weekend.....CRAZY!

So, the props for cookie #4 go to Mrs. Dusty Rhodes (AKA. Mom)

Meet the Angel Drops!

 

Recipe:
2 egg whites
1/4 tsp. salt
1 tsp. vanilla
3/4 cup sugar
1/2 cup diced dates or chocolate chips
1 cup broken pecans
1 Tbsp flour

-Beat egg whites with salt and vanilla until soft peaks form. 
-Gradually add sugar, beating till stiff peaks form.
-Sprinkle dates or choc. chips with flour.
-Fold dates/cc into egg whites.
-Drop by teaspoon about 2 inches apart on cookie sheet.
-Bake at 350* for 10 minutes.

These are more of what, I learned, is called a "meringue" cookie, so expect a slightly different texture....something I failed to do and was not quite sure what to think when I took the first bite!

 

 

Before we head into cookie #5, I have to let you know that both the angel drops and the russian tea cake recipes have come from a cookbook that my parent's church's women's group compiled in 1975.  I can safely say that the women who contributed this book were (and I say this lovingly) "Old Biddies" then and may have passed onto glory as I speak and while the recipes are good, they do not take into consideration the technilogical advancements that our current day ovens possess. You'll see what I mean in a bit!





Joy standing by..



Cookie #4 is one of my absolute favorites!  It's yummy, crumbly, and a powdery mess but, in my mind, it is a quintessential Christmas delight.

Meet Russian Tea Cakes (also known as "Snow Balls" and "Mexican Wedding Cakes")

Recipe:
1 cup softened butter
1/2 cup confectioners' sugar (aka powdered sugar)
1 tsp. vanilla
2 1/4 cup flour (sifted)
1/4 tsp. salt
3/4 cup nuts (cut up)

- Using a hand mixer (easiest!), on low speed "cream" butter, powdered sugar, and vanilla.
-The "old biddie" recipe says to "sift" the flour and salt together but I just added them straight up and it was fine...SO, add flour and salt to your "creamed" mixture.
- Mix in nuts.
- Chill Dough.
- Take dough and roll into small balls and place on ungreased cookie sheet.

-Bake until set, but NOT brown. *400 for 10-12 mins

-While still warm, roll the cookies in powdered sugar, let cool, and roll for a second time.

 

Here's where some problems came in.... It says to bake at *400 but, atleast in my oven, that was WAYYYY too hot.  Within 5 mins the bottom of my cookies were charred and had to be thrown out.  Thankfully I had another small batch that came out uncharred, but I will be having to re-bake the majority of my tea cakes. Thanks, Old Biddy Cook Book!