Thursday, December 17, 2009

Finally, I did some baking.

Holly and Heidi, thanks for letting me guest post. How I love baking at Christmastime. Unfortunately my kitchen remodel is in full swing right now so its been a very slow start for me. Thankfully I got to do some baking at work the other day and here's 2 Recipes:

These are something new I tried, and let me tell you, so rich and delicious (everything a christmas treat should be): Chocolate-Mint Truffle Cookies (from Taste of Home)

  • 32 Servings
  • Prep: 25 min. Bake: 10 min./batch + cooling


  • 1/4 cup butter, cubed
  • 1 cup (6 ounces) semisweet chocolate chips, divided
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 package (4.6 ounces) mint Andes candies, chopped, divided
  • 2 teaspoons shortening, divided
  • 1/2 cup vanilla or white chips (I only used Chocolate Chips)
  • Optional toppings: chopped nuts, sprinkles and crushed candy canes


  • In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.
  • Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
  • In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave; stir until smooth.
  • Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.

And second, one of my personal favorites; its almost got a cake consistency, but has the perfect combination of tart and sweet. Cranberry Orange Cookies:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped cranberries
  • 1/2 teaspoon grated orange zest
  • 3 tablespoons orange juice
  • 1 1/2 cups confectioners' sugar


  1. Preheat the oven to 375.
  2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set. Makes 4 Dozen.


Barb said...

Those both sound really good, anytime you want to bake there is always room in our kitchen to put some of you lovely treats! Merry Christmas Nicole!

Holly. said...

BOTH look amazing. I am really interested in those cookie truffles; I have never heard of anything like that! And the citrus ones are a nice change of pace. Like I've said before I am NOT done baking yet, so I wouldn't be surprised if I gave both of these a whirl. Thanks for posting!!

Heidi Marie said...

Thank you so much for posting TWO delicious looking recipes - and they both are so unique! :) I can't wait to try them!!