My final recipe from round one of my holiday baking are Spritz cookies. These light, crispy sweet short bread cookies are perfect when you want something sweet but no too sweet this holiday season.
Spritz cookies are traditional Christmas cookies in Scandinavian countries. They are simple butter cookies, shaped by putting the dough through a cookie press. The name comes from the German word spritzen, meaning “to squirt” because the soft dough is squirted or pushed through a cookie press to make fancy designs.
My great Grandma Reeves would make these every Christmas and they were always one of my favorites because although homemade they always looked so perfectly pretty. The collar for my cookie press was found to be broken this year when I went to make my cookies…probably from being moved all over the place during the kitchen renovation, accidents happen I guess… so I improvised and used a piping bag with a large star tip to hand pipe these pretty little cookies.
This is a simple recipe with common ingredients making it all that much better so here is my recipe for Hand-piped Spritz Cookies. Enjoy!
1/2c. granulated sugar
2 1/4 c. all purpose flour
1/4 tsp. salt
1/4 tsp vanilla extract
colored sugar or sprinkles for decoration
Pre-heat oven to 350F
Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, and vanilla extract. Place dough in cookie press or piping bag. Form desired shapes on ungreased cookie sheet. top with decorations. Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
There is no simpler candy to make at the holidays and the sweet salty mix is a crowd pleaser every time! Enjoy my recipe for Holiday Hayatacks!
4c. Milk chocolate chips
1/2 tsp. Coconut oil
1 large container of showstring potato chips
In a double boiler melt chocolate chips and oil together pour over chips. Stir to coat and drop onto foil lined trays refrigerate 30 minutes!
After a wonderful holiday weekend I’m enjoying a nice day of reflection. We had several wonderful family get togethers, full of food, laughs, and fun! I hope you all had a wonderful celebration this year as well, full of all of the most important people in your life.
When my family gathers we no doubt do some cooking. Ham, crab dip, shrimp, and treats of all types. Including monkey bread.
Monkey bread hails from the State of California, first developed in the 1940’s this sweet treeat was made from a yeast bread dipped in butter and sugar. The loaf was made free form and baked directly in the oven without a pan. I can’t even imagine cleaning that mess up later lol. Today there are a number of variations in the recipe some include fruit, or raisins. Others incorporate nuts. I like to keep my version simply styled, and easy to make for holiday ease. Here is my receipt for monkey bread, enjoy!
2 cans Pillsbury biscuit dough
1/2 stick of butter
1/4c brown sugar
1/4 tsp cinnamon
1/4 c raisins (soak in water for 1 hr prior)
Preheat the oven to 350°F grease a small Bundt pan and set it aside. Cut the biscit dough into bite size pieces and toss to coat in the sugar and cinnamon place in the Bundt pan add raisins in with the dough. In a small sauce pan heat the butter, cinnamon, and brown sugar. Once thick and bubbly pour evenly over the dough in the pan. Bake 20 min or until dough is cooked through. Remove from the oven and turn over immediately onto a serving plate. Allow to cool and enjoy!
I hate when I fall behind and have to blog in updates… I haven’t posted in a couple months as things have been crazy as usual so here it is the big update.
We hosted our annual Halloween party and it was a blast! We had a steampunk carnival theme and I was the ring master. A lot of fun was had by all and next year’s theme…drumroll…masquerade! I can’t wait! Here are a few pics from this year’s party!
Once past Halloween, my bff Amber and I had a couple of bff craft nights, we made college football themed door wreaths and in gearing up for Christmas we made gingerbread houses!
The garden center has been busy too! We hand make a huge selection of holiday wreaths and decorations! It’s my favorite season because the creative limitations are lifted!
I’m now in full blown Christmas panic trying to get everything finished before Christmas next Monday! Hope you’ve all had a fantastic holiday season! Here is a picture of the front porch decor, our visit to the community Christmas tree lighting, Nite Lights, and of course my Christmas tree. I’ll be posting more over the next several months! Happy Holidays everyone!
Major holidays mean passing dishes! I was happy to meet up with our extended family today and made green beans with almonds as a passing dish. This is a nice fresh side dish dressed up a bit for the holidays, and super easy to make!
Here’s what you need
3c. Fresh green beans cleaned and cut
1/2c. Sliced almonds
Three cloves chopped garlic
3Tbsp Extra Virgin olive oil
Salt and pepper
Heat your oven to 350F, cut and clean the beans and place in a large bowl. Add garlic salt pepper and EVOO, toss to coat the beans.
On a baking sheet bake green beans for 15 minutes. Meanwhile toast the almonds. Once beans are cooked through place them in a serving dish and toss with almonds. Serve hot! Enjoy!!