As I mentioned on Friday’s post, I joined in on a really fun virtual cookie swap with some other bloggers. These gals really came through with a whole slew of different and delicious cookies!
I’m always looking for something new to bake each year, to go along with our traditional favorites – and all of these look like sweet treats my family would enjoy. I know yours will too! I just hope I have time to bake them all before Christmas…
I’d seen these little festive Shortbread Bites pop up in my Facebook feed several times over the past couple weeks. I immediately was smitten. I mean, seriously, how cute are they? While I love shortbread, it’s so rich that a whole cookie can sometimes be a bit overwhelming. But, one perfect little bite? How can one resist that?
The recipe for the shortbread is on-point. Tender, buttery, and crumbly – it really is a little perfect little bite of baked perfection. The key is to knead the dough with your hands until it comes together. Use the mixer to break down the butter, but then your hands to bring it all together. When you dump the mix out of the work bowl it will be crumbly – don’t despair! After a few scrunches in your palms, the butter warms and makes a dough that is easy to work with.
I loved the flecks of color through-out the bites. Looking forward to making this with different colored nonpareils for other holidays as well – pink & red for Valentine’s, pastels for Easter, purple and orange for Halloween! I’ll definitely be making them again before the year is over for gift bags as well. There’s nothing better than homemade goodies to give as gifts!
Speaking of which, make sure you check back here on Sunday for a cookie swap party that I’m doing with some fellow blogger friends. There will be some great ideas to add to your “must bake” list this year! Have a great weekend, everyone!
1 1/2 cup all-purpose flour
Preheat oven to 325. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and sugar. Mix to combine. Add in the cubed butter and turn mixer onto low, then increase speed to medium until butter is cut into the flour until it resembles a coarse meal. Add the extract and mix for another 15 seconds.
Dump flour mixture out onto a clean work surface and scrunch dough together with your hands, warming the butter in the dough. Knead the nonpareils into the dough until evenly distributed.
Pat dough into an 8×4-inch rectangle. Cut dough into 1/2 inch squares using a pairing knife or pizza cutter. Place squares, 1/2-inch apart, on the prepared baking sheet.
Bake cookies 18-20 minutes or until lightly browned on the bottom. Transfer to a wire rack to cool. Cookies can be stored in an air-tight container at room temperature for up to a week.
Source: adapted from Good Housekeeping
Happy Birthday to me! Today I turn 32, so I thought it would be appropriate to share a cocktail with you guys in celebration. Especially one that incorporates so many of the things I love!
I’d never been a fan of Bloody Marys for the most part. Probably because they’d always been made with pre-fabricated mixes that just aren’t very good to start with. But once I mixed my own at home, I understood how awesome they could be.
Simple ingredients – tomato juice, fresh lemon, vodka or gin. But the garnishes, that’s where you can go crazy and have fun! A celery stalk is essential, and also some sort of pickled vegetable – I went with dilly beans. But, where I really go overboard is by topping with a handful of jumbo lump crab meat.
Some might find it strange, but certainly not here on the Shore. The sweet crab meat sits perfectly perched on top of the savory Bloody Mary. It can be enjoyed before the cocktail, or let to steep in the tomato juice and absorb the delicious tomato flavor. With the addition of the crab, it’s really almost a meal as well.
This would be perfect for an evening (or morning!) in the hectic Holiday future – Christmas or New Years Eve, perhaps? Something decadent and really special to celebrate this special time of year. Totes worth the splurge on the crab meat!
1 cup tomato juice
Fill two tall glasses with ice. Set aside.
Combine tomato juice, vodka or gin, Worcestershire sauce, lemon juice, Old Bay, and hot sauce in a carafe. Stir or swirl to combine. Pour into ice-filled glasses.
Garnish drinks with a stalk of celery, a lemon wedge, a few dilly beans or pickled okra, and a small handful of the crab meat right on top.
Sprinkle with additional Old Bay, if desired.
Is anyone as excited for the Holidays as I am? We had a great visit with Jon’s family over Thanksgiving, and now I’m looking forward to getting the house decorated this week – and ready for Christmas! We’ll be going to get our tree this weekend, *squee*.
I couldn’t help but kick-start my excitement a few weeks ago when I was asked to develop a recipe for Eggland’s Best to celebrate holiday baking. Did you know that their eggs contain 25% less saturated fat than other supermarket eggs? Or that they are typically to the supermarket within 72 hours of laying? Impressive.
Anyways, the cupcakes. I used my favorite chocolate cupcake recipe, which is as moist and chocolaty as it gets. Then I topped it with a delicious peppermint buttercream frosting, and garnished with pieces of broked up peppermint candies. They were nothing short of incredible! I loved the crunch of the candies with the smooth frosting. And they were so pretty to look at!
So if you’re looking for something to get you in the kitchen, and holiday baking underway before the cookie exchanges and whatnot start up – make these cupcakes. They’re fun and festive, and sure to please!
Eggland’s Best has also graciously offered to host a giveaway for our readers! I have a $25 Visa gift card and a coupon for 1 dozen free eggs for one lucky reader. What a great way to get started on your baking! To enter just leave a comment telling us your favorite holiday baking memory. Contest ends at 12/7/14 at 11:59 PM. A winner will be chosen by random number generator and announced on December 8th. US residents only, please.
Congratulations to Carla, who had Comment #23! Thanks to everyone who entered.
2 cups all-purpose flour
For the Peppermint Buttercream:
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners and set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine. In a large measuring cup or bowl combine the buttermilk, oil, eggs, and vanilla. Whisk to combine.
With the mixer on low, slowly pour the liquid ingredients into the dry ingredients. Then, pour the hot coffee into the batter. Mix until just combined.
Fill cupcake liners about 2/3 of the way full. Bake in preheated oven for about 18 minutes, until a toothpick inserted into the center comes out clean.
Remove cupcakes from oven and allow to cool completely before frosting.
For the frosting – In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium-high speed until light and fluffy, about 3 minutes.
Reduce mixer speed to low, and add the powdered sugar, about 1/2 cup at a time, until thoroughly combined. Add the vanilla and peppermint extracts and a pinch of salt and increase speed on mixer to medium. Beat for 1 minute. Frost cupcakes as desired. Sprinkle with crushed peppermint candies just before serving.
Yields: 24 cupcakes
Disclaimer: This post is sponsored by the good folks at Eggland’s Best, and as always all thoughts are my own.
Chesapeake Bloody Mary
Boardwalk Fries
Oysters with Mignonette
The Grapefruit Crush
Creamy Crab Dip
