earthygirl

PEPPERMINT MELTAWAYS

Preparation time: 45 min Baking time: 12 min

Yield: 4 dozen cookies

Cookie Ingredients:

1/2 cup powdered sugar

1 cup Butter, softened

1/2 teaspoon peppermint extract

1 1/4 cups all-purpose flour

1/2 cup cornstarch

Glaze Ingredients:

1 1/2 cups powdered sugar

2 tablespoons Butter, softened

1 to 2 tablespoons milk

1/4 teaspoon peppermint extract

2 to 3 drops red food color, if desired

Candy canes or hard peppermint candy, crushed

your tools

Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed.

Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets.

Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Now would be a good time to prepare your candy

I placed my candy canes in a zip lock bag, then beat the tar outta them, gently I then transfered them into another zip baggie due to structural damage sustained by said rolling pin and hammer:tongue2:

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired.

Drizzle over cooled cookies.

Immediately sprinkle with crushed candy.

ok, for our next class

Saltine Chocolate Crunch

1 sleeve Saltine Crackers (about 24)

3/4 cup brown sugar

1 cup butter

12 oz. ( 2 cups) semi-sweet or milk chocolate chips

3/4 cup chopped pecans or walnuts

Preheat oven to 400 degrees. Line a cookie sheet with foil. Spray with cooking spray. Place the saltines on the cookie sheet.

Boil the sugar a butter for 3 minutes.

before 3 min

after 3 min

Pour over the saltines and spread evenly.

Bake at 400 degrees for 5 minutes. Remove from oven. Sprinkle with chocolate chips.

Let melt 1 minute and then spread the chocolate evenly. Sprinkle the chopped nuts and press down lightly.

Cut on the diagonal immediately or cool until firm and break up.

Can be frozen.

These are addicting. Enjoy!

Turkish Delight

Ingredients

4 cups sugar

4 1/2 cups water

2 teaspoons lemon juice

1 1/4 cups cornstarch

1 teaspoon cream of tartar

1 1/2 tablespoons rosewater

red food coloring (optional)

1 cup confectioners sugar Introduction:

This appealing candy is easy to make at home. Rosewater can be found at specialty food stores. When the sugar syrup boils, coat the inside of the saucepan with a brush dipped in water to prevent sugar crystals from forming.

Makes 80 pieces.

Total time: 2 hours.

Step 1:

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap.

Step 2:

In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.

Step 3:

In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

Step 4:

Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

Step 5:

Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

Step 6:

Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

okay the raisin/cranberry cinnamon ones just came out and I opted to glaze these.

enjoy!

Be back later for the rest of the yummies

I also managed to make some Turkish Delight during the off time yesterday and today

ok, by now your proofing is done as is your baking

here is your final result

now if this is still not satisfying your sweetooth you can make a light sugar galze from 1/4c water, 1/4c sugar, 1/8teaspoon vanilla extract. brush this on immedietly after they come out of the oven

now for the dried fruit ones:

repeat the process as the cream cheese ones, BUT after glazing, sprinkle your fruit, sugar, cinnamon mix on them. proceed with your proofing.

Roll the dough out into a large rectangle, approximately 8 by 12 inches. Slice the rectangle into 8 long strips.

Stretch each strip as long and thin as you can out to 24 inches. I only got mine about 12 to 15 inches long but they were still fine. Twist each strip and then curl each up to make a snail shape.

Place the snails on a parchment-lined or well greased baking sheet and brush them gently with the egg glaze.

Use your fingers to create a well in the center of the snail and then place one tablespoon of the cheese mixture on top. (okay, so mine is more than a tablespoon, I was only doing 8 instead of 16. has nothing to do with me loving anything with cream cheese.

Let the snails rise for 1 to 1 1/4 hours until they are puffy.

Preheat the oven to 385 degrees and bake the snails for between 15 to 17 minutes, until they are golden brown.

divide the dough in half and, while still cold, use each half to prepare one batch (8) of each type of snails (or two batches of one of them, if the other doesn't interest you).

Here is what you need for the cream cheese ones.

here is also for the raisin ones, i used both, golden raisins and dried cranberries. just mix the sugar, cinnamon and dried fruit of choice in a small bowl

Morning Peeps!

Lets get this party started!

gather your ingredients together

I will amend this by stating that this recipe makes 16 rather than 8. If you want more filling just double your filling recipe or you can make half with the cream cheese mixture and half with a raisin mix. More about that later.

Filling:

1/4 cup sugar

1/2 teaspoon cinnamon

1/3 cup raisins

not rich at all:o no no not rich at all:D

there is a final glaze you put on after they come out. I leave it off, as I think they are good without it. personal choice really. I am also subbing the cream cheese for the light cream cheese, but you can also do this filling subbing out ricotta cheese.

That looks fantastic! I bet it smells incredible

I want snowwwwwwwwwwwwww

ok ok back to reality.

OK here we go

First gather your ingredients REMEMBER this is only day one

now for the recipe

Cream Cheese Snails

Pain Au Lait

1 package (2 1/2 teaspoon) active dry yeast or 2 teaspoons instant yeast

3/4 cup water

3 1/2 cup all-purpose unbleached flour

1 1/2 teaspoons salt

2 Tablespoons powdered milk

4 tablespoons sugar

3 eggs

6 tablespoons butter, softened

If using active dry yeast, proof it in 1/2 cup of warm water for 10 minutes. If you are using instant yeast, as I did, it can just be mixed in with the dry ingredients in the next step.

In a large bowl combine the flour, salt, powdered milk, and sugar. Add the yeast, water, and eggs and mix until ingredients are combined. Add the softened butter and mix or knead until the ingredients are thoroughly combined You should have a fairly sticky, satiny dough.

Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size (approximately 1 to 1 1/2 hours).

Punch the dough down, return it to the bowl and cover it again, and place it in the refrigerator overnight.

Since it looks like just me for the cream cheese snails class I am moving the time to 6:30 pm so I can get something to eat for din din. be back soon!

LOL. I just got finished making some other treats. think "lion, witch and wardrobe"

That looks fantastic! Great job

Its just like magic! our dough has chilled and we are ready to slice and bake. Go ahead and turn your oven on 375F 190C

Get out a sharp knife. when you go to slice these you will notice some resistance coming from the hardened chocolate. I found that using a sawing motion when slicing works best.

DO NOT use a serrated knife. it makes a mess(ask me how I know). place them on your Lightly greased baking sheets(those with Silpats or other non stick devices can skip this).

pop em in the oven for 10 to 12 minutes(depending on your oven, altitued...etc..., etc...) and taaadaaa!

you made cookies! As you can see there is not much difference between the before and after. these do not spread out too much.

While that is chilling go ahead and get your filling ingredients together. place them in a bowl and over some simmering water. (for those of us who do not have a double boiler.

when its melted and your 45 min. is up take out your dough cut in half and roll on half out onto a floured surface. about an 8X10 give or take a bit.

then shmear half your choclate onto the dough

tuck over the corner and start rolling. you may need a bit of help if it sticks with either a bench scraper or spatula or something flat to help. don't worry if you get little cracks in your dough, just smooth them with your finger.

Once rolled roll off the surface and on to some plastic wrap or baking parchment.

at this point you place it back in the fridge for several hours. you can also, at this point freeze your rolls and keep until needed.

Lets look at our ingredients first

go ahead and measure everything out.

then start by creaming your butter and brown sugar together then add in your other ingredients

this should be the consistancy of your dough when handeled. I had to add in another 1/2 cup of flour do to humidity levels here

Wrap her up in plastic and put her in the fridge for 45 minutes

Allright! Lets get started. Of course if no one is here I will just talk to myself:D

Now a few other things you will need:

to get you in the holiday mood, a nice festive apron

Either a Silpat or parchement paper would be recommended, BUT if you have non stick baking sheets or regular baking sheets and something to grease with, then your doing great.

Don't forget the cookie cooling rack and your decorative containers

okay we now have less than an hour to go, if you have not softened your butter NOW would be a great time to do it.

First off, the recipe

Peanut Butter Pinwheel Cookies

Ingredients:

1 c Butter, softened

1 c Packed brown sugar

1 c Smooth peanut butter

1 Egg

1 t Vanilla

2 c All-purpose flour

1 t Baking soda

1/2 t Salt

FILLING-

6 oz Semisweet chocolate chips

1 t Butter

Directions:

In large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy. Beat in peanut butter, egg and vanilla until smooth. Combine flour, baking soda and salt; gradually mix half into peanut butter mixture. Using hands, mix in remaining flour mixture to form stiff dough; refrigerate for 45 minutes.

Filling: Meanwhile, melt chocolate with butter in bowl over hot (not boiling) water. Let cool.

Divide dough in half. On lightly floured surface, roll each half into 10x8-inch rectangle. Spread each rectangle with half of the chocolate mixture.

Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls. Wrap separately, seam side down, in plastic wrap. Refrigerate until firm, at least 8 hours or up to 12 hours. Using sharp knife, cut into 1/4-inch thick slices. Place 1-1/2 inch apart on lightly greased baking sheets.

Bake in 375F 190C oven for 10-12 minutes or until lightly browned. Transfer to rack; let cool. (Can be stored in airtight container for up to 1 week.)

Okay I was really confused.

Question on the peppermint things...is the taste of pepperment really potent? Have you ever mixed a flavor of some sort with it?

And those are on the 9th right?

yes the peppermint is potent, you could downplay it by subbing out van extract or even chocolate extract.

yes those are on the 9th

just pretend that last post was tomorrow night

OK Peoples, lets get that butter out tonight(unless your up at 6 am) to soften up for the am pinwheel cookies.