Tricks To Make The Best Treats!

From the looks of the Christmas decorations in the stores one would think that Halloween and Thanksgiving are already over. Though this has always been one of my pet peeves about retail, I have found that I can also play this game. By starting my fall decorating on September 1st, I'm able to enjoy my favorite holidays far longer than most retailers might want me too. When it comes to getting a start on those holiday sweets, however, don't feel like you need to get that same early start. Consider one of the quick recipes below as a time-saving or last minute treat. Make one or two of these and then while your friends and family are satisfying their sweet tooths, you can take your sweet time planning the more elaborate holiday meals.

Lately, I have been addicted to www.pinterest.com. It's this amazing site that allows you to take all of your favorite images from the internet and categorize them into groups you will remember. It also allows you to share your favorite things with others. So when I was looking for some short-cut treats for Halloween, I was amazed at all the ideas already "pinned" on other people's walls. I'm glad I was able to save these because today, while I spent a whole day getting caught up on my wash, I decided to try out some of these quick treats for some upcoming get togethers. So instead of getting caught between the spooky ghosts of Halloween and the ghosts of Christmas past, try a few of these quick treats - they may just make you feel like your one step ahead of the retailers... I'm jus sayin'!

Homemade Butterfinger Bars
Recipe copied from In Katrina's Kitchen


Ingredients:
3 cups candy corn
1 cup peanut butter
Chocolate for dipping (I used Milk Chocolate Almond Bark for quick ease. You could use dark or even white almond bark if you like.)

Directions:

1. Melt candy corn in the microwave for about 60 seconds. Check and stir, returning to microwave in 15 second intervals until completely melted.


2. Add peanut butter and combine. Return to microwave if necessary to incorporate until creamy.


3. Pour into a greased 8x8 pan (or whatever pan you like to get the thickness you desire) and let cool about an hour.


4. Cut candy into desired shape and cover in melted chocolate.

To make traditional Butterfingers cut into rectangles and cover in milk chocolate.


Caramel Pretzel Bites
Recipe copied from The Busty Baker

One 14-ounce bag soft caramels
One 10-ounce bag pretzel nuggets
12 ounces semisweet chocolate, finely chopped
2 cups natural almonds, toasted and finely chopped (optional)
*I did not use almonds in the above picture and I sprinkled sea salt on the top after I dipped them in chocolate.

1. Unwrap the caramels, then using a rolling pin, roll out each one into a 1/8-inch thick oval. Wrap a rolled-out caramel around each pretzel nugget, pinching the ends to seal.


2. In a double boiler over simmering water, melt half of the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.


3. Place the almonds, if using, in a shallow bowl. Line a baking sheet with waxed paper. Using a fork, dip a caramel covered pretzel nugget in the chocolate to coat, tapping off any excess chocolate. Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet. Repeat with remaining pretzel nuggets, reheating chocolate as needed. Let stand until set, about 3 hours.

Pumpkin Spice Krispy Treats

3 tablespoons butter or margarine
1 package Kraft Pumpkin Pie Spiced Marshmallows
6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.


2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.


3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

* Just to jazz them up a bit and make them look like the star of the bake sale I drizzled melted white almond bark on top of mine.


Thin Mint Brownies


Bake your favorite brownies (seriously, this could be your favorite box or your Grandma's passed-down recipe). Here is the quick-trick. As soon as the brownies (13x9 in pan) come out of the oven. Sprinkle one bag of Andes Mint Chips on top. Wait 10 seconds and then spread the melted chips to evenly coat the pan of brownies. Cool to set. You will have them all guessing at your next "Bunco" party how amazing you are that you took so much time to bake such a decadent brownie!

Virtual Cookie Exchange

Once again, it's that time of year when the one holiday tradition that many bakers look forward to is upon us. The annual Holiday Cookie Exchange! Remember those? If you’ve never experienced one before, let me tell you, you’re missing out – unless, of course, you chose the month of December to start your diet, in which case I suggest you stop right here and go find something else to read such as “How to make celery last throughout a Holiday Cocktail Party.”

I’m of the opinion that cookie exchanges exist so that a bunch of friends can get together catching up on all the "goings on" in their lives and eat cookies till they split. Aside from getting to spend time with friends, additional benefit is that you go home with a cookie tin full to the brim and a pocket full of recipes. I’ve been to many variations of these parties over the years and remembering back about parties from years past made me homesick thinking of my special friends that don't live in Texas. That’s when the idea popped into my head about taking advantage of our virtual world and do my own cookie exchange with a twist.

So a week ago, I asked some of my out-of-the-area girlfriends that I correspond with online if they’d be willing to share one of their "tried and true, make it every year" cookie recipes. I told them that I wanted to bake each of them to feel like I was in the kitchen with them. Naturally, they were up to it and the recipes started coming in. As I was baking each recipe, I started soulfully thinking about each recipe and each wonderful friend that it came from. Before I knew it I was laughing out loud and feeling this overwhelming warmth - and not because the oven was on! It was certainly no substitute for the real thing, but it eased my heart and gave me a feeling of kinship with each lady as I worked through their recipes – and of course, I still walked away with more than a pocketful of recipes and a tin full of cookies. For this holiday season, it provided me with a sweet reminder as to why these ladies are so important to me – I’m jus’ sayin’!


Anise Biscotti - This recipe comes from Karen Bushaw, a childhood friend that grew up across the street from me. We had lost touch for about 9 years before reconnecting this past summer and it was if we never skipped a single heartbeat. I think some friendships can just do that. Her Italian family played a very strong role in my life. Growing up, I watched them and their cooking more than they probably will ever know and I still make some of their recipes today for my family. She is a very beautiful lady inside and out and I am honored to call her my forever friend.



Anise Biscotti

Mix in One Bowl:
1 3/4 cup sugar
1 cup shortnening
4 3/4 cup flour
3 tsp. baking soda
3 tsp. anise flavoring
6 eggs

Pre-heat oven to 350º

Form dough on cookie sheet into a long log and flatten till about an inch thick. Bake at 350º for 15 minutes or light brown*, let them cool slightly, and cut diagonally and place back on the cookie sheet, side down, browning both sides of cookie and turning when brown - about 5 minutes each side.

* I find that 15 minutes is not always enough ;)


Cranberry Oatmeal White Chocolate Chip Cookies - My friend Lisa Marks shared this recipe with me. She lives in Northern California and along with her daughter, join Johnee and I every summer for our annual Mother/Daughter trip. Although I've known her since our childhood, our friendship has grown over the last ten years and I value her guidance, wisdom and amazing listening skills every day. We try to chat every other day online to stay connected.



Cranberry Oatmeal White Chocolate Chip Cookies

Ingredients:
1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups oatmeal
1 1/2 cups dried cranberries (craisins)
1 cup white chocolate chips
1 cup coarsely chopped almonds

Beat butter and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt. Add to butter mixture. Mix well. Stir in oatmeal, cranberries, chocolate chips and almonds. Drop by teaspoonful onto un-greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until light golden brown.


Grandma Mahugh's Candy Cookies - This next recipe comes from my friend Katie Dickson, also in Northern California, who continues to bake her Grandma's "secret recipe" every year. Giving away the "family secret" comes as no surprise to me because in the nearly 30 years that I've known her she has always been the kind of friend that will give you the proverbial shirt off her back if she thinks it will bring you comfort. Her Grandma had a special home filled with love and I know that if Grandma were still with us she would be filled with joy to know that Katie continues in her legacy to embrace kids who need love and acceptance and focuses every day in giving of herself.



Grandma Mahugh's Candy Cookies

Ingredients:
4 cups rolled oats
1 pkg (1 lb) brown sugar
1 cup oil
3 eggs
1 cup crushed wheaties
1 cup shredded coconut
1/2 tsp almond extract

Mix all ingredients together with electric mixer. Refrigerate over night. Roll into balls. Keep the mixture cold. If it gets to warm, pop back in the refrigerator. Bake at 400 degrees for 15 minutes. If you do not use parchment you will see the brown sugar caramelize. Be careful not to burn the bottoms of the cookies. If you use parchment, it won't burn but it also won't be the original cookie. So experiment and see which you like best. I personally like the parchment cookies better. My uncles like the caramelized version.


Orange Coconut Balls - This tasty recipe comes from Amy Hadley, a very special lady I met here in Austin a few years ago. Wait! Before you think I broke the rules by including a "local", let me explain. Last year, she and her husband made a bold move and decided to pack-up and live for a year in Prague. She is an amazing and talented woman and if you would like to follow her "Prague Adventure", please visit her website at http://hello-unknown.com/ She is funny, witty, crafty and organized and her contagious personality will grab you in a minute. She says this recipe is one of the most popular in the Bowlin house every year... "my brothers pop them like they're... well, candy".



Orange Coconut Balls

Ingredients:
1 stick butter (1/2 c.)
1 lb. box powdered sugar
1 6 oz. can frozen orange juice concentrate
1 lb. box vanilla wafers, finely crushed

Mix well and form into balls. Roll in shredded coconut mixed with finely chopped pecans (or walnuts).
Store in airtight container. Can be frozen.


Soft Molasses Cookies = This last cookie recipe comes from another Austin friend who moved away to Arizona - hopefully to return home soon! Amy De Medici is someone that brings a tremendous amount of light into a room and fills it with love. I truly appreciate her insight and believe her to be a true gift. She recently lost both her grandmother and father and this particular cookie was one her Grandma always made.



Soft Molasses Cookies (Granny Wallace)

2 1/2 cups shortening
3 cups sugar (white)
3 eggs
3/4 cup molasses
6 cups flour
2 tbls soda
1 1/2 tsp salt
1 to 1 1/2 tbls of ground cloves
1 to 1 1/2 tbls of cinnamon

Roll pieces into small balls, flatten a little if you want and place on cookie sheet*. Bake for 8 minutes at 375 degrees.

* I tweaked this a bit by rolling the balls in sugar before placing on the cookie sheet


Peppermint Crinkles


This blog wouldn't be complete without including my own. Here's my recipe for Peppermint Crinkles (my new personal favorite). I found this link with the same recipe so I've simply pointed to it here. http://www.tootsie.com/rec_cocoacookies.php