Anyone Baking Today? Recipes Included

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Posted 12/22/2013 by lostinspace in NSBR Board
 

lostinspace
CND Pea living close to the USA

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Posted: 12/22/2013 1:35:55 PM
I am doing my final Christmas cookie baking today. I know the pea rules so I have included the recipes.

Sugar Cookies, Cinnamon Pinwheels & Nanaimo Bars

Sugar Cookies - Canadian Living Magazine
1 cup butter, 1 cup confectioners sugar (powdered sugar), 1 egg, 1 teaspoon vanilla or Dr. Oetker's butter flavouring, 1/2 teaspoon baking soda, 1/8 teaspoon salt, 2 1/4 cup all-purpose flour.

Beat the butter with the sugar until really fluffy. Add the egg and the flavouring. Beat well. Stir in the flour, soda, salt in small amounts (use a wooden spoon) until just mixed well, do not over-mix.

Chill for about 1 hour, if longer, the butter will harden and it will be difficult to roll out.

Preheat oven to 350*. Divide dough into 3 parts and roll out, about 1/4" thick on a lightly floured surface. Cut with your favourite cookie cutter. Place on a parchment lined cookie sheet.

Bake for 8-10 minutes, until the edges are slightly browned. Do not overbake.

Cool and then decorate with your favourite icing & sprinkles. Enjoy!


Cinnamon Pinwheels - Betty Crocker Cookie Book
1 cup cold butter
1 1/4 cup all-purpose flour
1/2 cup dairy sour cream

Cut the butter into the flour using a pastry blender until the butter-flour mixture is into the size of very small peas. Stir in the sour cream until blended.

Cover and refrigerate for at least 8 hours.

Cinnamon-Sugar mixture - 3 tablespoons granular sugar and 1 tablespoon ground cinnamon.

Divide the dough into 2 parts. Roll out 1/2 into a rectangle, 20"x7".
Sprinkle with 1/2 of the cinnamon-sugar mixture. Roll up the dough tightly, wrap in wax paper and chill for at least one hour, but no more than 48 hours. Repeat with the second half of the dough.

Heat the oven to 350*. Cut the roll into 1/4" slices. Place on a parchment paper lined cookie sheet, 2 inches apart. Bake until golden, about 20 minutes.

Glaze - 3 tablespoons granular sugar and 1 tablespoon water. Blend together until the sugar is dissolved.

Brush on the glaze while the cookies are still hot/warm. Yummy.


Nanaimo Bars - 150 Delicious Square by Jean Pare
In a 9"x9" pan (I put parchment paper all around the pan), layer as follows:

Bottom Layer - 1/2 cup butter or hard margarine (Imperial), 1/4 cup granulated sugar, 5 tablespoons baking cocoa, 1 egg, 1 3/4 cups graham cracker crumbs, 3/4 cup fine coconut, 1/2 cup walnuts, finely chopped
Mix the butter, sugar and cocoa in top of a double boiler or heavy saucepan. Add the egg and stir to cook & thickened. Remove from heat and add the crumbs, coconut and nuts.
Press firmly into the ungreased baking pan. Place in fridge to cool, about 1/2 hour.

Middle Layer - 1/2 cup butter or hard margarine (Imperial) 3 tablespoons milk or cream, 2 tablespoons Bird's Custard Powder or vanilla pudding (NOT instant) powder, 2 cups confectioner's sugar (icing sugar)
Cream together with an electric mixer until light and fluffy. Spread over the bottom layer. Chill for 1-2 hours.

Top Layer - 2/3 cup or 4 squares of semi-sweet chocolate, 2 tablespoons butter
Melt the butter and chocolate over low heat. Cool. When cool but still runny, spread over the middle layer. Chill in refrigerator for about 1 hour. Score the top with a knife and cut into squares. Use a sharp knife and cut into 36 squares. A delicious Canadian treat.



Please ignore my spelling mistakes

A proud Canadian Pea

freecharlie
What happens in NSBR, stays in NSBR

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Posted: 12/22/2013 1:38:50 PM
I'm going to make (nothing requires baking): cookie candy (no bake cookies), soda cracker candy, and fudge. I might make buckeyes as well, but I have to go to the store and get the stuff.

I'm looking forward to seeing what others are making.


Tribbey: I believe, as long as Justice Dreifort is intolerant toward gays, lesbians, blacks, unions, women, poor people, and the first, fourth, fifth, and ninth amendments, I will remain intolerant toward him! [to Ainsley] Nice meeting you

lostinspace
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Posted: 12/22/2013 1:40:56 PM
Please post your soda cracker candy recipe. I have lost mine and everyone loves them. Thanks.


Please ignore my spelling mistakes

A proud Canadian Pea

FarmDPea
StuckOnPeas

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Posted: 12/22/2013 1:49:02 PM
We are having our Christmas snacks at work tomorrow. I'm baking a ham and will bring rolls so that we can made mini- sandwiches. I'm also making Oreo Truffles. (grind up a pack of Oreos, mix with a block of softened cream cheese. Roll into balls. Dip in chocolate. Enjoy the yumminess!)



freecharlie
What happens in NSBR, stays in NSBR

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Posted: 12/22/2013 1:56:59 PM
Soda Cracker Candy

crackers (enough to cover a foil lined baking sheet)
1 cup butter...NOT margarine
1 cup brown sugar (sometimes I add a little more)
bag of chocolate chips
topping (walnuts or slmonds or pecans) if desired.



Preheat oven to 350
line baking sheet with foil and place crackers on the foil. I break the final ones because I want to fill as much of the sheet as possible.
bring brown sugar and butter to a boil, stir about 2-3 minutes
pour on crackers covering them all.
put in oven for about 5 minutes
Pull out of over and pour the chocolate chips on top and then start spreading them over the candy. They will melt as you spread. If they are having trouble melting you can put them back in the oven for a minute or two
top with topping
put in fridge or freezer to cool (I freezer it so I can enjoy them sooner)


Tribbey: I believe, as long as Justice Dreifort is intolerant toward gays, lesbians, blacks, unions, women, poor people, and the first, fourth, fifth, and ninth amendments, I will remain intolerant toward him! [to Ainsley] Nice meeting you

Spongemom Scrappants
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Posted: 12/22/2013 2:00:53 PM

My recipe called that Saltine Toffee --- and I made it yesterday for the first time. That stuff is really good. Like, I've-had-four-little-pieces-already-today good.








CheleOh
Pealippians 4:6-7

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Posted: 12/22/2013 2:01:01 PM
I've two more batches (to make 10!) of toffee to make:


Toffee
2 c. finely chopped walnuts
1 c. granulated sugar
2 sticks butter (DO NOT use margarine)
1 12-oz. bag milk chocolate chips (NOT semi-sweet)
2 Tblsp. water

With a bit of extra butter, grease the bottom of a 10 x 13" pan (I've used only metal pans since I shattered one trying to break up toffee!). Cover the bottom of the pan with chopped nuts. Cover the nuts with milk chocolate chips.

Over medium heat, melt butter. Add water and sugar. Stir well and continuously until mixture bubbles and turns a deep caramel color; about 7 - 10 minutes. If you have a candy thermometer, cook to the "hard crack" stage.

Pour sugar mixture evenly over chocolate and nuts. Let cool completely: several hours (I usually wait about 12 hours). Break apart with a table knife. Do not try to "cut" into uniform pieces; it won't work. Keep in a cool place. Can be frozen.

Toffee and chocolate chips (and bits of nuts) that are left behind can be bagged up and saved to sprinkle on ice cream.



and I've mixed up the dough and it's chillin' for these that I'm "presenting" at my cookie exchange tomorrow night:


S'more Oatmeal Kiss Cookies
Yield: about 4 dozen
Ingredients
4 cups rolled oats (the 5-minute kind)
1 + 1/2 cups cups all-purpose flour
1 cup finely crushed graham crackers (about 15)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1/4 cup milk
1 tablespoon vanilla
1 (7 - ounce) jar marshmallow creme
about 45 Hershey Kisses, unwrapped
Instructions
1. In a medium bowl whisk the oats, flour, graham crackers, baking soda, baking powder, cinnamon and salt together until well combined. Set aside.
2. In a large bowl beat the butter on medium speed for 30 seconds then beat in both sugars, scraping down the side of the bowl.
3. Beat in the eggs, milk and vanilla just until combined.
4. Beat in as much of the flour mixture as you can with the mixer, if it gets too thick for your mixer stir by hand just until combined.
5. Cover the bowl with plastic wrap and chill at least 1 hour but no longer than 4 hours.
6. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
7. Scoop up slightly rounded tablespoonfuls of dough and lightly roll into a ball. Place about 2 inches apart on prepared cookie sheets and bake 8 minutes.
8. Remove from oven and use the back of a measuring spoon to make a small indent in the center of each cookie. Drop teaspoonfuls (use another spoon to scrape it off the measuring spoon) of marshmallow fluff into each one and then push a kiss down into the center of that.
9. Cool on wire racks and store in one layer in a tightly covered container up to one week.





"...the beauty of grace is that it makes life not fair..." ~RelientK~

freecharlie
What happens in NSBR, stays in NSBR

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Posted: 12/22/2013 2:02:12 PM
Chele: Do you use white sugar with it?


Tribbey: I believe, as long as Justice Dreifort is intolerant toward gays, lesbians, blacks, unions, women, poor people, and the first, fourth, fifth, and ninth amendments, I will remain intolerant toward him! [to Ainsley] Nice meeting you

CheleOh
Pealippians 4:6-7

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Posted: 12/22/2013 2:03:49 PM
For the toffee? Yes! I'll add that.

Chele




"...the beauty of grace is that it makes life not fair..." ~RelientK~

CrazyHare
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Posted: 12/22/2013 2:06:13 PM
I'm making the Lekvar and Snickerdoodles for sure. I may do another batch of Chocolate Crinkle cookies too.

The Lekvar is a filled cookie. I'm using raspberry and strawberry jam and doing them in the thumbprint shape. I don't want to roll out the dough. That is a favorite of my husband . And the recipe is his mom's.

The Snickerdoodles are my favorite.

Lekvar Cookies (notes are from my niece who passed me the recipe)
I always called them Lekvar cookies because that was the name of the original filling my mom used aka prune!

1/4 pound cream cheese softened
1/2 pound butter softened
1 tsp. vanilla
2 cups flour
your favorite pie filling (I think we usually buy baker's secret)
chill for 2-3 hours

roll out in confectioner's sugar cut into squares fill with your favorite filling and fold 2 opposite corners over.

bake at 350 degrees for 10 minutes (or longer if necessary) if I make them too big it takes longer to cook.

we also rolled them into balls and put a "thumb print" dent in the middle and filled with whatever flavored filling. some of the flavors we use are prune, raspberry, pineapple and apricot.


SNICKERDOODLES
1/2 cup Butter softened
1/2 cup Shortening
(can use all butter or all shortening)
1 1/2 cup Sugar
2 Eggs
2 3/4 Flour
2 tsp Cream of Tartar
1/2 Tbs Salt
1 tsp Baking Soda

2 Tbs sugar and 2 Tbs cinnamon

Mix together butter, shortening, sugar and eggs. Sift and stir in flour, cream of tartar, salt and baking soda. Chill dough.
Roll into balls. Rolls balls in sugar/cinnamon mixture. Place on ungreased cookie sheet about 2 inches apart.
Bake at 400 until brown but still soft about 8-10 minutes.

(I have mix up more of the sugar/cinnamon mixture than this recipe calls for)


CHOCOLATE CRINKLES

Preheat oven to 350 degrees

6 Tablespoons butter
3 oz. unsweetened chocolate melted
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon of salt
confectioner's sugar


Cream the butter until light and fluffy. Add eggs and vanilla. Add the melted chocolate (I don't melt until I get to this point) and sugar and blend well. Stir together flour, baking powder and salt. Add to the creamed mixture and blend well.

Refridgerate 3 hours or until firm. Shape dough into one inch balls. Dredge each ball in confectioner's sugar. Coat thoroughly. Put on cookie sheet, two inches apart. Bake 10-12 minutes on a greased cookie sheet or parchment paper. Cookies may seem slightly underdone but will firm up when they cool.

My friend makes them with mint extract instead of the vanilla.



Connie
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TanyaB
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Posted: 12/22/2013 2:10:15 PM
Yes-all day! I did the entire day last Sunday also and gave those away to co-workers and friends. Today's batch goes to neighbors and us. Recipes:

Pudding Cookies with dried cranberries and white chocolate chips: Pudding Cookies

Rolo-Stuffed Cookies

Chocolate Dipped Peanut Butter Balls - The recipe it takes you to is for pb hearts, but I make them into balls for Christmas

Easy Sugar Cookies

freecharlie
What happens in NSBR, stays in NSBR

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Posted: 12/22/2013 2:10:29 PM
I've never had the cracker candy type thing with grandulated sugar. Now I will have to make two batches.


Tribbey: I believe, as long as Justice Dreifort is intolerant toward gays, lesbians, blacks, unions, women, poor people, and the first, fourth, fifth, and ninth amendments, I will remain intolerant toward him! [to Ainsley] Nice meeting you

valincal
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Posted: 12/22/2013 2:10:32 PM
I'm making sugar cookies and Nanaimo Bars too.

Pea tdodd's sugar cookie recipe, and I'm also using the Company's Coming Nanimo Bar recipe!





CheleOh
Pealippians 4:6-7

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Posted: 12/22/2013 2:16:26 PM
My toffee doesn't have crackers.

Just sayin'.

Chele




"...the beauty of grace is that it makes life not fair..." ~RelientK~

BrookeQ
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Posted: 12/22/2013 2:18:59 PM
Fudge puddles


DH really wants chocolate chip cookies so we are many Alton browns recipe. I love this one.
Chocolate chip cookies

We have made three different types of Oreo balls. Regular, mint and the golden Oreo kind.

Also sugar cookies. Cut out. We use a recipe that calls for sour cream. I will see if I can find it.

We are trying this recipe for candy cane sugar cookie bars. I enjoy all of her recipes and these look yummy. They use the peppermint Hershey kisses
Candy cane sugar cookie bars

Oatmeal scotchies from the back do the butterscotch chips are a tradition for us too

freecharlie
What happens in NSBR, stays in NSBR

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Posted: 12/22/2013 2:21:28 PM

My toffee doesn't have crackers.

Just sayin'.
My mind added them all on its own. I'm still going to try it


Tribbey: I believe, as long as Justice Dreifort is intolerant toward gays, lesbians, blacks, unions, women, poor people, and the first, fourth, fifth, and ninth amendments, I will remain intolerant toward him! [to Ainsley] Nice meeting you

back to *pea*ality
AncestralPea

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Posted: 12/22/2013 2:26:16 PM
I will be baking tomorrow and excited to try this new recipe.

Ricotta Mascarpone Cheesecake

Yield: Serves 8 - 10Prep Time: 30 minsCook Time: 1 1/2 hrs
A very light, fluffy cheesecake using a combination of cheeses.

Ingredients:
2 Pounds Ricotta Cheese
1 Pound Mascarpone Cheese
1 1/2 Cups Granulated Sugar
6 Large Eggs
2 Large Egg Yolks
Zest From 1 Large Lemon
1 Teaspoon Vanilla


Directions:
Preheat oven to 325 degrees F.
Generously butter a 9 inch spring-form pan, then cover bottom and sides with aluminum foil.
Place spring-form pan into a larger casserole dish and pour in enough water to come up the sides of the spring-form pan by 1 inch.
Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks one at a time beating between each.
Add the lemon zest and Vanilla and mix until blended.
Pour the batter into your prepared spring-form pan and bake for 1 1/2 hours.
Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes.
Remove the pan from the oven and let cool to room temperature.
Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate.
Refrigerate the cheesecake for several hours before serving.

I am not a big lemon zest fan, so I am going to omit it.


KatieBPea
AncestralPea

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Posted: 12/22/2013 2:29:36 PM
I didn't bake today, but when I got home from picking up my mom from the train my oldest had baked a batch of lemon snowballs.

http://www.kingarthurflour.com/recipes/lemon-snowball-cookies-recipe#.UrdJj3f0AWo.mailto



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AncestralPea

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Posted: 12/22/2013 2:31:52 PM
I am making these cinnamon rolls for Christmas morning. I made a sample batch last week and they were a big hit!

Link to perfect cinnamon roll recipe at the Picky Palate blog

scrappysurfer
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Posted: 12/22/2013 2:43:31 PM
I'm making peanut brittle, chocolate chip cookies (for us and for Santa), chex mix, and fudge.


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KeithUrbanLovinPea
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Posted: 12/22/2013 3:40:06 PM
I made the dough for my mother's Sand Tarts and will bake them up tomorrow night: Sand Tarts

I also made Chocolate Nutella Sea Salt Fudge: Chocolate Nutella Sea Salt Fudge

And Espresso Bark: Espresso Bark

My family's Christmas is next Saturday, so I still have time, but I may go ahead and do their gifts tonight: Bacon Jam


Lisa in Texas/KULP
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Just Jodi
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Posted: 12/22/2013 3:45:59 PM
I just rolled a batch of buckeyes and will dip them after they chill. I am not baking anything, it is too hot to have the oven on all day.




dori-scraps
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Posted: 12/22/2013 3:57:35 PM
we made a big match of chex mix last night... man is it good...

that is the only baking I have done all season



Happy scrapping
Dori


MergeLeft
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Posted: 12/22/2013 4:06:29 PM
I made up a batch of gluten free gingerbread earlier - it's chilling now and I'll probably roll and bake some tonight and some tomorrow. I also plan to make buckeyes, almond poppyseed bread and Boston brown bread.

Eddie-n-Harley
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Posted: 12/22/2013 4:31:25 PM
Any peas on this thread who make Belle's cream cheese cookies into almond flavor? How do you do the frosting? Powdered sugar, butter, extract, and...? (I'm trying to figure out what to use in place of the lemon juice. Milk? Water?)

Thanks! It didn't seem like something I needed to start a top level thread for...


~Emily/Eddie-n-Harley

Ginger_64
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Posted: 12/22/2013 4:51:29 PM
I am. I planned on baking quite a bit today, but we had a storm last night that knocked out our power and it didn't come back on until afternoon. I did make good use of the time without power though. I picked a nice sunny spot (my dining room table and wrapped a TON of presents. The first wrapping I've done this year and I'm almost done (ran out of paper though).

I'm still baking some this evening though. I'm finishing baking these honey crunch cookies. I got them from a Taste of Home Cookie cookbook. This is the first time making them and I don't like them at all. DD does and i'm hoping some people at our Christmas party will too. I'm also going to make fudge, lemon bars and maybe one more thing (undecided what it will be).

Lovebug2867
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Posted: 12/22/2013 5:18:34 PM
I wrapped up the 5 dozen decorated sugar cookies I did last night this morning and I still have more to do. I will be making peanut butter blossoms, chocolate chip cookies, ginger cookies, poppy seed rolls, nut rolls and if I have time or energy gingerbread cake


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BrandonsMommy
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Posted: 12/22/2013 6:08:32 PM
Last week I made tons of decorated sugar cookies for my co-workers, my VPK kids, & ds's teachers. That was 3 days worth right there!!!

Today I made dark chocolate mint pretzels & they are delicious!!! We stopped at Whole Foods & I found a bag of them, https://www.google.com/search?q=dark+chocolate+mint+pretzel+thins&tbm=isch&source=iu&imgil=mEVO7BBFsYl2ZM%253A%253Bhttps%253A%252F%252Fencrypted-tbn2.gstatic.com%252Fimages%253Fq%253Dtbn%253AANd9GcTdXSDy8glZviNB0LTPc03V8tdoqw7P9HDU1qKCx4bZjLbEkAJfYA%253B500%253B544%253BH-XvJxFLwQ0hhM%253Bhttp%25253A%25252F%25252Fwww.junkfoodguy.com%25252F2011%25252F12%25252F15%25252Flimited-edition-snack-factory-dark-chocolate-peppermint-pretzel-crisps-the-great-peppermint-pretzel-challenge-pt-1%25252F&sa=X&ei=eH63UueVBYagkQeOg4DIDQ&ved=0CEoQ9QEwAw&biw=1280&bih=720#facrc=_&imgdii=_&imgrc=mEVO7BBFsYl2ZM%3A%3BH-XvJxFLwQ0hhM%3Bhttp%253A%252F%252Fjunkfoodguy.com%252Fwp-content%252Fuploads%252F2011%252F12%252Fdarkpepp01.png%3Bhttp%253A%252F%252Fwww.junkfoodguy.com%252F2011%252F12%252F15%252Flimited-edition-snack-factory-dark-chocolate-peppermint-pretzel-crisps-the-great-peppermint-pretzel-challenge-pt-1%252F%3B500%3B544 so I decided to make my own!

I melted dark chocolate & mint chocolate chips in a double boiler.
I dipped these http://www.bettymills.com/shop/product/view/Snack%20Factory/BFG65497.html?source=cpc-strat&utm_source=cpc-strat&utm_medium=cpc&utm_campaign=parts&utm_keyword=BFG65497&utm_content=Food&gclid=CNbgpdOFxbsCFcZZ7Aod8X4ARg plain pretzel thins in it
Sprinkled crushed peppermint candy on top & stuck it in the fridge. YUM!

ETA: Ack! The URL thingie isn't working for me, so I had to do it manually.

WiiPii
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Posted: 12/22/2013 6:13:14 PM
Love seeing my fellow canadians posting that they are making nanaimo bars!

That recipe in the OP is the one my mom always used - from Company's Coming, right?

Wow, thats a trip down memory lane! Love it!


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lurking leeny
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Posted: 12/22/2013 6:18:19 PM
I just made my Nana's secret recipe nut/fruit bread. I will be making Very Merry Cherry Bars next. Very Merry Cherry Bars





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AKathy
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Posted: 12/22/2013 6:28:00 PM
CrazyHare!!!! Thank you soooooo much for the lekvar cookie recipe! I've had them before and love them! Serious love! Can't wait to make them! I've only ever had the prune ones. Do you know how to make the prune filling?


I made cut out sugar cookies and puppy chow at home before I came to CT and have made both here too. Only difference is I had a 7 and a 5 year old help frost and decorate cookies here. I also made chocolate cookies with chocolate kisses for their school holiday parties and plan to make fudge tomorrow. DD made a huge batch of M&M cookies using red and green M&Ms on Friday night.
Oh and I made 3 batches of caramels at home along with a batch of lefse and a batch of flatbread.


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heartcat
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Posted: 12/22/2013 6:33:14 PM
Some of these sound sooo good!

Dd and I are doing our baking tomorrow. I am off work now til the 2nd.

I will post the recipes then. I forget what two of them are called...they are ones we have not tried before from the Hershey's cook book. The other is triple layer bars which are an annual favourite.


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Canon 7D with grip; Jupiter-37A 135mm 3.5; Carl Zeiss Jena 135mm 3.5; Jupiter-11A 135mm 4; Pentacon 135mm 2.8; Nikkor-P 105mm 2.5; RMC Tokina 80-200mm 4.5; Helios 44-2 58mm 2; Super Takumar 55mm 1.8; Vivitar 35mm 2.8; RMC Tokina 28mm 2.8; RMC Tokina 35-70mm 3.5; Panagor 90mm 2.8 macro; Canon 18-55mm IS; Canon 55-250mm IS; Canon 50mm 1.8; Canon 24-105mm f/4 L


My blog: Nifty Thrifty and (Almost!) Fifty

Peasville
PeaNut

PeaNut 272,857
August 2006
Posts: 467
Layouts: 5

Posted: 12/22/2013 6:43:28 PM
I did yesterday and today:

Crock pot candy: crock pot candy

Fudge: Fudge

Peanut Butter Fudge (seriously, the easiest recipe I've found. It's delicious!): Peanut Butter Fudge

Peanut Butter Rocky Road: PB Rocky Road

Peanut Butter Cookies: PB Cookies

Chocolate Chip Cookies: Choc Chip Cookies

I still have the family recipe chocolate pie and cut out sugar cookies to make. The sugar cookie recipe is Here. I can't give you the family chocolate pie recipe, cause then I'd have to kill ya

And yes, we are all about the chocolate and peanut butter.


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It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like "What about lunch?" - Pooh


BrandonsMommy
Kickboxing Pea

PeaNut 170,889
October 2004
Posts: 5,683
Layouts: 106
Loc: Sunny Florida! :)

Posted: 12/22/2013 6:43:57 PM
Oooh, I forgot I made puppy chow mix too (7 bags of it)
I started using peanut butter chips in mine instead of peanut butter.

peajays
PeaAddict

PeaNut 230,609
November 2005
Posts: 1,872
Layouts: 0
Loc: SWOntario

Posted: 12/23/2013 9:05:36 PM
Just finished the infamous cream cheese cookies with lemon frosting, DS made the peanut butter blossoms this afternoon, and DH and I just made a peanut butter chocolate bark!










_Betsy_
AncestralPea

PeaNut 153,004
June 2004
Posts: 4,431
Layouts: 22

Posted: 12/23/2013 9:40:27 PM
My girls and I made lots of treats today!

Marshmallow Caramel Popcorn
1/2 cup brown sugar
1/2 cup butter
9-10 marshmallows
12 cups popcorn

Microwave brown sugar and butter for 2 minutes. Add marshmallows.
Microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn.
(I cut this recipe in half)

Homemade peanut butter cups from www.fifteenspatulas.com/homemade-peanut-butter-cups/

Giant double chocolate cookies from http://www.annies-eats.com/2011/01/14/giant-double-chocolate-cookies/
(But 2 sticks of butter seemed obscene for 12 cookies, so I used one stick. Will report back on how they are received, if anyone's interested.)

And finally, we made the dough (needs to chill at least 4 hours, so we'll bake tomorrow) for Chocolate Crinkle Cookies from http://bread-and-honey.blogspot.com/2008/12/chocolate-crinkles.html

We were busy today!
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