Advertisements
RSS Feed

Tag Archives: christmas

Turtle Cookie Cups

Posted on

Turtle Cookie Cup

Chocolate cookie cups full of creamy caramel, chocolate and pecans.  So many fun fall flavors in one little dessert!

There’s something about November that makes me think caramel and pecans. Comfort food, maybe? Thanksgiving?  I’m not sure, but these yummy little treats hit the spot!  They are fun to make, and a pretty mini dessert for all those November and December get-togethers.

Here’s how they are made: (printable recipe)

INGREDIENTS:

Cookies:

  • 2 sticks (one cup) butter (softened)
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Toppings:

  • 1 bag of Wilton’s candy melts in milk chocolate
  • 2 cups of chopped pecans and about 60 whole pecans
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz) sweetened condensed milk
  • 1 stick (1/2 cup) butter

DIRECTIONS:

Cookies:

  • Preheat oven to 350 degrees
  • Add butter, sugar, eggs and vanilla together in a large mixing bowl
  • Blend on medium speed with a mixer until smooth
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, and knead into a soft ball of dough
  • Use a small cookie scoop (I used one that holds ½ tablespoon of batter) to portion your dough into mini muffin tins that have been sprayed with non-stick spray
  • Use a tart shaper, or a wooden spoon to press the dough into a cup shape.

Making cookie cups

  • Bake at 350F degrees for 7-8 minutes and remove from oven.
  • Press centers in a second time and allow cups to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool on the counter.

Toppings:

  • Place caramels, sweetened condensed milk and butter into a medium saucepan and heat on medium over the stove until all of the caramels are melted.
  • Heat milk chocolate candy melts in the microwave in 30 second increments until melted and smooth.
  • Place chopped pecans into a small bowl.
  • To assemble, dip top edge of cup in candy melts and then in chopped nuts.

Dipping tops of cookie cups in chocolate

  • Place caramel sauce into a sturdy zip top bag and clip a corner.
  • Pipe caramel into each cup until filled completely and top with a whole almond.
  • Allow caramel and chocolate to firm up.
  • Store in an airtight container for 2-3 days.
  • Enjoy!

Turtle Cookie Cup2

My thoughts: These are a little time-consuming to make, but sooooo yummy. They are a perfect mini-dessert for any of the upcoming holidays, and they got RAVE reviews in my little world! That caramel….!!!! Enjoy! ~r

Other fun mini desserts here at Easybaked (click on a photo to see the recipe)

Cheesecake Sundaes Mint Creme Brownie CupsCake balls filled with cream cheese frostingMini chocolate chip cookie cheesecakes

Advertisements

Christmas Eve Caramel Pecan Pie!

Caramel Pecan Pie3

This easy pecan pie is full of warm and creamy caramel and nuts.  A Christmas tradition at our house, it’s sure to be a big hit with your family!

Our family has had some odd Christmas eve traditions.  Most notable among them: eating dinner at Arby’s before the Christmas Eve service at church.  I’m not sure how that one got started, but it just wasn’t Christmas Eve without a roast beef sandwich in a cold and relatively lonely Arbys.  Looking back, it was a little depressing I guess… empty restaurant, workers ready to go home, elevator-style Christmas music… but as a kid it was magical.  Our whole family together on the eve of so many exciting things… eating roast beef.

After I left for college, my parents got new neighbors and this wonderful lady would knock on our door every year on Christmas Eve and bring us this pie, piping hot and oozing caramel.  It became a new tradition and we all called it “Christmas Eve Pie”.

The neighbors have since moved, but whenever I taste this pie I am transported to happy memories of Christmas Eves past, enjoying this dessert with my family around me, watching “It’s a Wonderful Life” by the fire. As you enjoy your Christmas traditions with your family, I pray you are blessed with beautiful memories and delicious food!  Merry Christmas dear friends!!!! Caramel Pecan Pie!!!
Here’s the recipe: (printable version)
INGREDIENTS:

  • one pie crust (use your own or get pre-made)
  • 2/3 cup granulated sugar
  • 1/4 cup (1/2 stick) butter (melted)
  • 3 eggs
  • 1 (12 oz) jar of caramel topping
  • 1 1/2 cups (8 oz) pecan halves

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Press pie crust into pie plate
  • In a large mixing bowl, beat eggs slightly with a fork.
  • Add sugar, stirring until dissolved
  • Stir in caramel topping and butter
  • Stir in pecan halves
  • Pour filling into pie shell
  • Bake at 350F degrees for 45 minutes, or until a knife inserted off-center comes out clean.
  • Serve warm, but chill to store.

Caramel Pecan Pie!!
Other Christmas recipes at Easybaked:

Gingerbread menDecorated bonbonsChristmas Cut-outsPeppermint Hot Chocolate Cupcakes!!!

Cinnamon Upside Down Cakes

Cinnamon Upside Down Cakes!!
These little mini cinnamon cakes are the perfect make-ahead treat.  Perfect as dessert and such a sweet and yummy breakfast!  Dripping with sweet glaze, these will be a new family favorite, and the best part?  They use a cake mix and they are SO easy!!!

Ready to make these fun little cakes? Click here for the printable recipe.

INGREDIENTS:

  • 2 cups brown sugar (packed)
  • ½ cup butter (melted)
  • 2 tablespoons cinnamon
  • 36 pecan halves (optional)
  • One boxed yellow cake mix
  • Water, oil and eggs to make mix according to box
  • 1 cup of powdered sugar
  • 1 to 2 tablespoons of milk
  • ½ teaspoon of vanilla

DIRECTIONS:

  • Preheat oven to 350F degrees
  • Spray two muffin tins with non-stick cooking spray
  • Place brown sugar, cinnamon and melted butter into a small bowl and mix until well combined.
  • Spoon sugar mixture evenly into all 24 cups of the muffin tins.
  • Use a mini tart shaper or a wooden spoon to press sugar mixture flat into the bottom of each cup.
  • Place 3 pecans on top of sugar.
  • Make cake mix according to box instructions.
  • Scoop batter over the top of sugar and pecans.  Fill each cup about 2/3 full.

Cinnamon Upside Down Cakes!!Cinnamon Upside Down Cakes2

  • Bake at 350F degrees for 18-20 minutes.
  • Remove from oven and quickly run a small knife around the edge of each cup.
  • Using oven mitts, place a wire cake rack on top of the muffin tin and flip the pan and rack over so that cakes are upside down on the rack.
  • Gently lift the muffin tin up and allow the cakes to pop out. Some sugar will remain in the bottom of each cup, which is fine.
  • While cakes cool, make a glaze by mixing milk, vanilla and powdered sugar together in a small bowl.  Add extra milk or powdered sugar to make glaze a thick frosting consistency- not very runny.
  • Spoon glaze into a small zip-top bag and seal the top.
  • Clip a corner of the bag and drizzle glaze over the tops of each little cake.
  • ENJOY!

Cinnamon Upside Down Cakes!!
My thoughts: These are really easy little treats and they are gobbled up fast!  I’ve made them twice now and everyone asks for the recipe. I made my second batch without the pecans on half of them.  They were still wonderful and make this recipe yummy for even people who don’t like or can’t have nuts. Keep them covered up and they last a few days- a perfect make-ahead Christmas morning treat!  

Cinnamon Upside Down Cakes!!!
Other yummy ideas from easybaked:

Cinnamon Roll Cheesecake!!Cinnamon Roll Filling in a yummy cupcake!Brownie Oreo Cookie CupSpiced Mocha and Tim Tam Slams!

Reindeer Oreo Pops!

Posted on

Reindeer Oreo Pops!!!
These chocolate covered Oreos are so full of holiday cheer!  Wrap them in little cello bags for a quick and fun Holiday gift!

I confess.  I am addicted to making Oreo pops.  I can’t stop.  They are so easy and fun.  They give me an excuse to buy a package of my favorite cookies.  They make people smile.

Original Oreo pops!!!!!Mummy Oreo Pops!Snowman Oreo PopsLadybug Oreo Pops!

I have the art of “stick-placing” and “dipping” Oreos to coat them in chocolate down.

Click here for a printable sheet that takes you through the basic process step by step.

INGREDIENTS:

  • 1 package of Double Stuff Oreos
  • 2 bags (12oz each) of milk chocolate candy melts (I use Wilton’s)
  • 24 lollipop sticks
  • 1 small bag of mini-pretzels
  • Candy eyes
  • Mini M&Ms

DIRECTIONS:

  • Gently twist apart Oreos.  Some will break.  No stress.  Eat them.
  • Break apart pretzels by using a sharp knife to carefully cut them top to bottom through the center.  Then cut the round tops off, leaving a “Y” shape.
  • Put eyes and red mini M&Ms into small bowls, ready to use.
  • Place candy melts into a bowl.
  • Melt candy melts in the microwave in 30 second increments, stirring between, until completely melted and smooth.
  • Press a lollipop stick into white filling, making an indentation.
  • Dip stick into melted chocolate and spread chocolate on top of white filling.
  • Place stick into indentation and set top of cookie back on, cementing the cookie back together around the stick.
  • Allow chocolate to harden.  If you set cookies on a large plate as you put them together, you can place the entire plate into the fridge to speed the hardening process up.
  • Once hardened, pick the cookie up using the lollipop stick and set into melted chocolate.
  • Spoon melted chocolate over the Oreo to coat it.
  • Gently tap the stick on the bowl’s edge to allow excess chocolate to drip off.
  • Slide bottom of cookie along edge of bowl to remove excess chocolate.
  • Set cookie on parchment or waxed paper.
  • Put pretzel “antlers” into the top of the Oreo, and set two eyes and a nose on the front of the Oreo.
  • Allow chocolate to harden completely.
  • Serve as-is, or tie up in cello treat bags to give as gifts!

Reindeer Oreo Pops!!!
My thoughts:  What to do you get when you combine an Oreo with melted chocolate and salty pretzels?  Deliciousness!!!!!!  Use them as place settings on each plate for Christmas! Make reindeer, snowmen and red/green sprinkle Oreo pops and create a bouquet of pops in a cute Christmas planter for your Christmas celebration!  Use them as stocking stuffers or teacher gifts….the possibilities are endlessly fun!  Enjoy!  ~r


Reindeer Oreo Pops

Peanut Brittle

Peanut Brittle!!
This thick and crunchy peanut brittle just melts in your mouth, and it’s one of our family’s favorite Christmas treats!

This is the best peanut brittle I’ve ever had.  My wonderful Aunt Beth has brought it to our family Christmas celebrations since I was just a tiny girl.  I remember being SO full after dinner and no matter how full I got,  I always had to have a piece of Aunt Beth’s peanut brittle.  I have vivid memories of opening presents one-handed because I had peanut brittle in the other hand.  It is THAT GOOD.

Aunt Beth

Aunt Beth and Uncle Keith

I think what makes it perfect is that it isn’t really hard to bite into or a “teeth-stuck-together” kind of candy.  It just kind of melts in your mouth…and oh my….

I’d never made it, because there has always been this aura of “impossibly difficult recipe” surrounding it.  First of all, you need a candy thermometer and I think that discourages many a would-be peanut brittle maker.  Second, it takes some stirring time over a hot stove.  This isn’t a quick recipe- but it is so sooooooo worth it!

Aunt Beth issued two warnings to me when I embarked on the mission to try her recipe:

1.  Once you add the peanuts you have to stir constantly or the brittle will burn.

2. Be incredibly careful handling the pans and especially the candy, as it is SO hot and sticky and you could easily burn yourself.  Use caution stirring and pouring.

I put on safety glasses and got out a big pan…..

RuthanneIt wasn’t nearly as scary as I thought it would be.  It was actually really fun, and it turned out GREAT!

Ready for the recipe?  Here you go:  (printable recipe)

INGREDIENTS:

  • 1 cup water
  • 1 cup Light Karo Corn Syrup
  • 2 cups granulated sugar
  • 1 lb. raw peanuts (be sure to use raw- I found mine in the produce section of my grocery)
  • 1/4 teaspoon salt
  • 2 Tablespoons butter (plus enough to coat a large jelly roll pan)
  • 2 heaping teaspoons baking soda

DIRECTIONS:

  • Liberally butter a large jellyroll pan (this is just a cookie sheet with sides- the bigger, the better!) and set it on a towel or potholders (it will get very hot when you pour the brittle in).
  • In a large saucepan (I used a dutch oven pan) place water, Karo syrup and sugar.
  • Place a candy thermometer in the pan (I clipped mine to the side)
  • Heat on high and boil until soft ball stage (238F degrees), stirring occasionally.
  • While this is boiling, measure out the remaining ingredients and have them ready to add.
  • At 238F degrees, add the peanuts, salt and butter and carefully STIR continually until mixture reaches brittle stage (310F degrees).  This took me about 15-20 minutes.

How-to-make peanut brittleHow-to-make peanut brittle

  • Add baking soda and stir until it disappears.  The mixture will foam up and double in size (that’s why you need a big pan!). Give it  few seconds to get nice and foamy.
  • CAREFULLY, using oven mitts, pour mixture onto your buttered jelly roll pan.  Do not spread it out, just let it spread it out on its own.  Allow brittle to cool for several hours (don’t rush this part– it is worth the wait!)

How-to-make peanut brittleHow-to-make peanut brittle

  • Once it is completely cool, break it up into chunks and enjoy!!!!!!

Peanut Brittle!!
My thoughts: This isn’t a difficult recipe- it is just hot and time consuming.  Now that I’ve made it, I will make it again though- it is SO worth the effort!  I know there are much simpler recipes (even ones in the microwave!) for peanut brittle, and I’m all about simple.  But this is an exception to the rule of keeping things simple.  I really think you will love it!  Thanks so much for sharing your wonderful recipe Aunt Beth!  Love you!  ~R

Peanut Brittle
Other Christmas recipe ideas:

Snowman Oreo PopsChocolate Pecan TartChocolate Bon-bonsPeanut butter cup cheesecake

Creamy Chocolate Pie

Creamy Chocolate Pie
This is a new take on a chocolate pudding pie.  So incredibly rich in chocolate flavor that you will never go back to just plain pudding!

This week’s family recipe comes to us from Florida…or Yellowstone…or Peru….or wherever my wonderful adventurous Aunt Paula might be.  She and my Uncle Jim have literally travelled the world and done the most interesting things.  They are great story tellers and a family meal with them is a treasure.

4769_1062312648969_4724662_n

I had never tried this recipe before, but Paula and Jim submitted it to our family cookbook and titled it “The Best Chocolate Pie in the World”.  How can you resist trying a pie with a name like that?!??

Paulas Pie 4
The chocolate flavor in this pie filling is extraordinarily good.  Very rich and dark.  I’m really not a pie person (check the rest of this blog….not too many pies…) but this one is worth trying, it’s very yummy!

Here’s is the recipe: (printable version)

INGREDIENTS:

  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 5 tablespoons of cocoa
  • 3 egg yolks, beaten
  • 2 cups hot milk
  • 1 stick (1/2 cup) butter. melted
  • 1 1/2 teaspoons of vanilla

DIRECTIONS:

  • Prepare a graham cracker or a plain baked pie crust.  Since I rarely make pie, I just used a refrigerated pie crust and baked it according to the package.  If you have a favorite crust recipe, now’s the time.
  • In a large, heavy saucepan, combine dry ingredients together.
  • Heat milk over stove or in the microwave and add it gradually to the dry ingredients, stirring as you add.

Not-so-homemade pie crustAdd hot milk slowly...

  • Add butter and egg yolks and mix well.
  • Cook on stove over low heat until thickened, stirring constantly. (I did not allow mine to cook long enough the first time I made this and it didn’t firm up very well.  Cook it until it is a very thick custard like consistency.  Mine actually boiled before it thickened enough.)
  • Remove from heat
  • Mix in vanilla.
  • Pour into prepared pie crust and chill several hours or overnight.
  • Enjoy!

Creamy Chocolate Pie!


My thoughts: Such an easy way to get your chocolate fix!  This pie is  soooo good with a cup of coffee and a little whipped cream on top…YUM!  Thank you for sharing your wonderful dessert with us Aunt Paula!  Enjoy your latest Caribbean adventure!! ~r  

The other lonely (yet yummy!) pie recipes of Easybaked:

Fruit Loop Pie!German Chocolate PiePecan and chocolate pieRaspberry Truffle Tart

Gingerbread Cake Roll with Maple Cream Filling

Gingerbread Cake Roll A moist gingerbread cake rolled around sweet maple cream filling– a perfect Christmas treat!

Over a year ago I made gingerbread cookies with a maple cream filling for Halloween.  I’ve had so many requests for those cookies that I decided to use those flavors again in a cake form.  If you’re turning your nose up at the ginger/ maple flavor combination you simply MUST try one of these two recipes.  The flavors together are wonderful!  Cake rolls are really very easy to make. If you’ve never made one click here to get some photos of my technique with a pumpkin cake roll.

INGREDIENTS:

Roll:

  • 1 1/4c. flour
  • 1 1/4 t. baking soda
  • 1 T. ground ginger
  • 1 T. ground cinnamon
  • 1 t. ground cloves
  • 1 egg
  • 1/2 c. warm water
  • 1/3 c. sugar
  • 1/3 c. molasses

Filling:

  • 2 c. powdered sugar
  • 1/3 c. butter (melted)
  • 1 t. maple flavoring
  • 1/2c. white chocolate chips (melted)
  • 1-2 T. water to get spreadable consistency.

DIRECTIONS:

  • Preheat oven to 350F degrees. Line a 10×15 inch jellyroll pan with waxed paper and spray lightly with non-stick spray.
  •  Blend together flour, baking soda, ginger, cinnamon and cloves.
  • Beat together egg and warm water in a large bowl, then whisk in white sugar, and molasses.
  • Fold in the blended dry ingredients until smooth, then pour batter into prepared pan.
  • Bake for 15 minutes (until the cake springs back to the touch).
  • Remove from oven and immediately -with wax paper on- roll gingerbread cake up from short end of pan to short end of pan (you will probably burn your fingers a little- I usually do!) Roll this up in a clean towel to hold it tightly together.
  • Refrigerate for 1 hour.
  • While roll is chilling, make filling:
  • Add powdered sugar, melted butter, melted chips and maple flavoring together and blend.
  • Add a little bit of water to make filling into a spreadable consistency.
  • After one hour, remove roll and unroll it carefully.
  • Spread filling over top of opened roll and then re-roll this up *removing the wax paper as you roll*
  • Place this back in the refrigerator for about 4-6 hours minimum.
  • Drizzle with a little powdered sugar glaze or sprinkle with powdered sugar and cut into slices to serve.

Gingerbread Cake RollMy thoughts:  YUM!!!  I can’t wait to make this again- its really fun to put together and to serve.  It’s such a unique and memorable dessert.  If you want something that will stand out on the dessert table this Christmas, this is it!  ENJOY!!!  ~r

Want to try this in cookie form?  I made these with Halloween Linzer cookie cutters, but they would be really fun with Christmas ones!  Click on the photo and you’ll be taken to the recipe….enjoy!

Ginger Maple Cookies

%d bloggers like this: