We have been having such a wonderful family day! Christmas carols playing continuously, decorations finished up, aprons and Santa hats on, and a toasty kitchen with heavenly smells!!
This is the Christmas village the girls worked on together.
Kathleen decorating her mini live tree.
Hayley's tree she decorated and has in her room for her American girls to enjoy!
Somebody is sneaking cookies!..... ;-)
But he wasn't backing down! I think he thought he was hiding really well.
Please please can I have some cookies????
Wow, Mommy made it into a picture! LOL
I had to share this...while waiting for the cookies to bake the girls played with the balloon, and Kathleen's hair was just cracking us up!
The apron says it all....
Don't forget...my giveaway ends tomorrow, still time to enter here.
Now for the yummy recipes!
Andes Creme de Menthe Chunk Cookies
1/2 cup salted butter softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
1 package (10 oz) Andes Creme de Menthe chips
2 2/3 cups sifted flour
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour.
Chill for an hour in refrigerator
Measure out about 1 oz of dough. Roll into ball and slightly flatten.
Bake at 350 for 8-10 mins.
Cool on pans before removing.
Makes about 4 dozens
Chocolate Cherry Cookies (egg free!)
1 package (8 ounce) chocolate cake mix
3 tablespoons milk
1/2 teaspoon almond extract
10 maraschino cherries, rinsed, drained and cut into halves
1/2 teaspoon vegetable oil
Preheat oven to 350 degrees Line baking trays with parchment paper
Beat cake mix,milk and almond extract in medium bowl with electric mixer at low speed. Increase to medium speed when it started to look crumbly; beat until smooth. (dough will be very sticky)
Coat hands with cooking spray, shape dough into 1 inch balls. Place balls 2 1/2 inches apart on tray. Flatten slightly add cherry to the middle.
Bake 8-9 mins or until cookies lose their shininess and top begins to crack. DO NOT OVERBAKE.
Remove to wire racks to cool
Pumpkin Butterscotch cookies (egg free)
1/2 cup butter softened
1 cup sugar
1 cup pumpkin
1 tsp vanilla
2 cups flour
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 cups butterscotch chips
Preheat oven to 350 degrees
Cream butter and sugar.
Add pumpkin and vanilla
In seperate bowl stir together dry ingredients, add to butter mixture and stir
Add butterscotch chips, drop by teaspoon fulls onto trays (parchment paper lined)
Bake 8-10 mins. or until lightly brown around edges.
Cool on sheet for 1 min. then cool completely on wire rack.
Yummy chocolate chip cookies
2 1/4 cups flour
1 tsp baking soda
1/2 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla
1 12 oz package chocolate chips
Preheat oven to 375 degrees
In a small bowl combine first 3 ingredients and set aside
In large mixing bowl cream butter and sugars together until fluffy
Add vanilla and eggs, beat well
sift dry ingredients to creamed mixture, mix well
add chocolate chips, mix well
take dough roll into balls
place about 2 inches apart on cookie sheet
bake 8-10 mins
Makes about 3 1/2 dozen
Quote for today:
" I have always thought of Christmas time, when it has come around, as a good time;a kind, forgiving, charitable time; the only time I know of, in the long calendar of the year, when men and women seem by one consent to open their shut up hearts freely, and to think of people below them as if they really were fellow passengers to the grave, and not another race of creatures bound on other journeys"
Have a great night!