{baking}
Baking. Manipulating ingredients magically from one-dimensional elements separate & of themselves to 3 dimensional blends of delicious. I like it. I look forward to it every Christmas season. There's something so very happy about taking a break from the sewing studio only to step into the kitchen and create.
Each year the boys and I read this book before we begin our baking day. This book was gifted to us by Ma & Pa. It's a must have in your holiday library. The content is full of wonderful life skill lessons all based upon the characters baking Christmas cookies.
I love that the characters are a happy mix of humans & animals. My boys still enjoy having it read to them at 9 & 7 years old.
Peanut Butter Blossoms
Ingredients
- 1 can sweetened condensed milk
- 3/4 cup peanut butter
- 2 cups Bisquick
- 1 teaspoon vanilla
- granulated sugar to roll dough
Directions:
- Pre-heat oven to 375 degrees.
- Beat condensed milk & peanut butter until smooth.
- Add Bisquick & vanilla. Mix well.
- Shape into 1 inch balls.
- Roll in sugar.
- Place 2 inches apart on baking sheet
- Bake 6-8 minutes
- Once removed from oven, place Hershey Kiss in center of cookie.
A couple of years ago I baked all by myself. It was a much needed time of reflection & thanksgiving in my kitchen of one. This year I wanted to have one of my most favorites in the mix with the boys & me. Nana came and stayed all day. Having her with us was such a treat.
Crock Pot Candy
Ingredients
- 1 large block of white almond bark
- 24 oz. dry roasted peanuts
- 2 bags of milk chocolate chips
Directions:
- Place almond bark in bottom of crock pot.
- Put 2 bags of chips in next.
- Lastly, pour nuts on top.
- Place lid on crock pot for 1 hour on high.
- Remove lid and stir ingredients once hour is up.
- Drop on wax paper in clusters & let cool.
The boys milled in & out of the baking process. Eli was so attentive & kind to help. He has always loved doing things with Nana.
And would you look who just happened to show up for a surprise visit all the way from South Carolina?! Aunt Tee-Tee!
Oh, it did my heart good to be with these 2 faces.
Chocolate Chip Cookies
Ingredients:
1/2 cup shortening 3/4 cup packed brown sugar 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 2 cups all purpose flour 1 teaspoon baking soday 1 teaspoon salt 1 bag of chocolate chips 1/2 bag of white chocolate chips {optional}Directions
Cream shortening & sugars until creamy; add eggs and flavoring and mix well. Pre-mix dry ingredients and then add to wet mixture. Stir in chips. Make small balls of dough and place on cooking stone. Bake at 350 degrees for 10 minutes. {yields 4 dozen}
This is my most favorite recipe. I made them here & added white chocolate chips for a girls' weekend away.
Peanut Butter Fudge
Ingredients
- 3 cups of sugar
- 1 1/2 stick of butter
- 7 oz. jar of marshmallow creme
- 1 small can of evaporated milk {5 oz.}
- 1 1/4 cups of peanut butter
Directions:
- Bring sugar, butter and milk to a roaring boil.
- Cook for 5 minutes. {be sure to stir so as not to burn}
- Add 1 1/4 cups of peanut butter to mixture and marshmallow creme.
- Stir well and place in 9 x 13 pan to cool.
- Cut as desired.
Nana made the sugar cookie dough, so I don't have her family recipe. I do have a recipe that I use that works wonderfully for these cookies.
Sugar Cookie Cut-Outs
Ingredients
- 3/4 cup butter
- 1 cup sugar
- 2 eggs
- 2 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Directions:
- Mix butter & sugar until creamy.
- Add eggs one at a time.
- Then add vanilla.
- Mix thoroughly.
- Add remaining ingredients.
- Mix thoroughly.
- Cover & chill at least one hour.
- Pre-heat oven to 400 degrees.
- Roll out dough about 1/4 inch thick onto floured surface.
- Cut into desired shapes using cookie cutters.
- Place on baking sheets {stone ware lined with parchment paper}
- Bake 7-9 minutes until set.
- Let cool about 2-3 minutes on baking sheet before transferring to cooling racks.
- When completely cool, decorate & enjoy!
White Chocolate Peppermint Fudge
Ingredients
- 3 cups of sugar
- 1 1/2 sticks of butter
- 1 small can of evaporated milk {5 oz.}
- 7 oz. jar of marshmallow creme
- 1 bag of white chocolate peppermint chips
Directions:
- Bring sugar, butter and milk to a roaring boil.
- Cook for 5 minutes. {be sure to stir so as not to burn}
- Add 3/4 of white chocolate peppermint chips to mixture and marshmallow creme.
- Stir well and place in 9 x 13 pan to cool.
- Place 1/4 remaining bag of chips on top of fudge.
- Cut as desired.
Our day was a full one as these goodies were made with love and meant for sharing. In bags & bundles, they made their way into the homes of our friends and family. To me, this baking day was just one of the gifts I was given this Christmas. It serves as a memory I can hold in close to my heart when I think back on my kitchen filled with some of very best blessings.
Ready for some baking of your own? There's still time! Ole St. Nick doesn't come for 2 more sleeps! Gather up the ingredients and pile into your kitchen to make some memories with the ones you love.
To read all posts from this {bringing to Christmas} series, visit here.