Eggnog Cookies

Eggnog Cookies
makes 32 cookies 
from cookingclassy.com

2 1/4 Cups AP Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Nutmeg, Plus More For Garnish
1/2 Teaspoon Ground Cinnamon
3/4 Cup Unsalted Butter, Room Temperature
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
2 Large Egg Yokes
1 Teaspoon Vanilla Extract
1/2 Cup Eggnog

Frosting:
1/2 Cup Butter, Room Temperature
3-5 Tablespoons Eggnog
3 Cups Powdered Sugar

Preheat the oven to 350 degrees.  In a mixing bowl, mix together flour, baking powder, salt, nutmeg, and cinnamon.  Set aside.  In the bowl of a stand mixture with a paddle attachment, whip together butter, sugar and brown sugar until pale and fluffy.  Mix in egg yokes, one at a time, blending until just combined after each addition.  Mix in vanilla extract and eggnog.  With mixer speed on low, mix in dry ingredients until just combined.  Scoop out the dough by heaping tablespoon full onto a baking sheet lined with parchment paper (dough will be very sticky and slightly lumpy).  Bake at 350 for 11-13 minutes.  Allow to rest for several minutes on baking sheet before transferring to a wire cooling rack.  Cool completely then frost with eggnog frosting and sprinkle on a dash of nutmeg.

For the frosting, whip butter with a mixer until light and fluffy.  Add 3 tablespoons eggnog and powdered sugar.  Add additional eggnog until reached desired consistency.

I've never actually had eggnog until a year or two ago.  We didn't have it growing up and it never really appealed to me... raw eggs in milk... not my idea of a good time.  When I finally did get around to trying it, I finally saw what I had been missing.  The richness!  The creaminess!  That's why when I found this recipe for eggnog cookies I knew they would be awesome.  Eggnog cookies are so tender and soft!  And they are a perfect addition to your Christmas cookie line-up!  

Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies

from averiecooks.com
makes 2 dozen

1 Cup Unsalted Butter, Softened (2 Sticks)
1 (13 oz.) Jar Nutella
1 Cup Light Brown Sugar, Packed
1/2 Cup Sugar
2  Large Egg
4 Teaspoons Vanilla Extract
3 1/2 Cups Flour
4 Teaspoons Cornstarch
2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Bag Semi-Sweet Chocolate Chips


Cream together butter, nutella, sugars, egg, and vanilla extract using a stand mixer with a paddle attachment or a hand mixer until well combined, about 4 minutes.  Add flour, cornstarch, baking soda, and salt and mix on low for 1 minute, until combined.  Add the chocolate chips and mix by hand.  Form into 1/4 cup balls (about 1 1/4 inches) and flatten slightly.  Place dough on a tray, cover with plastic wrap,  and refrigerate at least 2 hours, up to 5 days.  To bake, preheat oven to 350 degrees and place dough on greased cookie sheet 2 inches apart.  Bake for 9 minutes until edges are set and center is just starting to set.  Let cool on cookie sheet for 10 minutes.  Serve with a big glass of milk!

These cookies smell amazing coming out of the oven.  But for some reason they break all the cookie rules - they are not good fresh out of the oven!  When I first tasted it I was so disappointed, but just an hour or so later, much better!  The best!  Make these cookies this afternoon.  If only just for the nutella!

Danish Apple Squares

Danish Apple Squares

serves about 20

family recipe

Crust:

3 cups flour

1 Tb. sugar

1/2 tsp. salt

1 cup shortening

1/4 cup butter

Combine dry ingredients, then cut in shortening & butter as like pie crust. 

1 egg yolk

milk

2 Tbs. butter

Put egg yolk into measuring cup & add enough milk to make 2/3 cup, mix well. Mix egg yolk/milk into flour mixture to make soft dough. Divide into 2 portions, one slightly larger than the other. Sprinkle more flour on pastry board & roll out larger dough portion first for the bottom crust. Place rolled crust into bottom & sides of a standard jelly roll pan (11 x 16 inches). Spread 2 Tbs. soft butter on bottom crust. Roll out the top crust. 

Apple filling:

5-8 large apples (Granny Smith, Braeburn, or your choice or combination of cooking apples)

2 Tbs.cornstarch

1 cup brown or white sugar

1 tsp. cinnamon

2 tsp. frozen lemonade concentrate

Peel & slice apples, making 6 to 8 cups. Mix sugar, cornstarch & cinnamon together, then mix into sliced apples & add lemonade concentrate & mix again. Spread apple mixture onto the buttered crust in pan. Cover with top crust. Patching & sealing crust with ice water as needed. Make a few slits on top crust.

Bake 375 degrees for about 55-60 or until crust is golden brown & apples bubble.

Glaze:

1 cup powdered sugar

1 tsp. frozen lemonade concentrate

1 - 2 Tbs. milk

Combine to make glaze pourable & drizzle over cooled pastry.

This recipe has been a family favorite for as long as I can remember but it was forgotten about until recently.  My mom has been leading the baking and we've been making these bars almost every weekend we go to the lake - either to bring to church Sunday morning or just to eat ourselves!  My mom came up with this recipe based on a Danish Apple Squares recipe she received "in the 80's".  But it's diverted so much for the original that she thinks it needs a new name.  Sisters Bars? (Since these bars are much easier when made with sisters/cousins/aunts!)  Marry Me Apple Bars (The men in your life LOVE them!)  Better-Than-Buckhunter Bars?  (The guys say they'll drop the rifles as soon as these come out of the oven!)  Whatever they're called, they are becoming our family's signature dessert!  

Ice Cream Pretzel Cake

Ice Cream Pretzel Cake
from Taste of Home
serves 16

1 1/4 Cup Crushed Pretzels
6 Tablespoons Cold Butter, Cubed
3/4 Cup Fudge Ice Cream Topping, Warmed
1 Cup Chocolate Covered Peanuts, Crushed
1/2 Gallon Vanilla Ice Cream, Softened
1/4 Cup Caramel Ice Cream Topping

In a small bowl, cut in butter into crushed pretzels.  Press into the bottom of a greased 9-inch springform pan.  Spread over fudge topping.  Freeze for 30 minutes.  In a large bowl, combine ice cream and peanuts.  Spread over pretzel crust.  Drizzle caramel on top.  Freeze at least 8 hours or overnight.

One time my mom made a homemade ice cream cake and for some reason it was a huge fail.  I can't remember if it was because the caramel was frozen solid or there was something wrong with the brownie crust.  So I was a little nervous making this cake.  But let me tell you, it was a definite win!  I may have even stirred in a little extra fudge and caramel into the ice cream for extra delicious-ness (it was worth it!).

Peppermint Oreo Bites

Peppermint Oreo Bites

from http://momsneedtoknow.com

makes 2 dozen

1 (8 Oz.) Package Cream Cheese, Softened

1 Package (15.25 Oz.) Oreo Cookies, Finely Crushed

1 Teaspoon Peppermint Extract

1 Package (4.25 Oz.) Semi-Sweet Chocolate Chips

2-3 Candy canes, Crushed 

Mix cream cheese, Oreos, and peppermint extract until well blended.  Form into 1-inch balls and place on a baking sheet lined with parchment paper.  Place cookie sheet in the freezer to allow the bites to firm up.  For the coating, place a glass bowl over a pot of simmering water.  Pour the chocolate chips in the bowl and stir until chocolate is smooth.  Drop the bits into the chocolate to coat, and place back on the parchment paper.  Sprinkle with crushed candy canes.  Place bites in the fridge for 10 minutes to allow the chocolate to set.

I don't think I even need to tell you how amazing and addictive these little guys are.  One tip I have is to use a food processor to crush the oreos.  I just beat mine with a rolling pin in a plastic bag which makes for lumpy looking bits.  Crushing them completely in a food processor will eliminate the lumpy problem.  Oreos.  Peppermint.  Cream cheese. Happy Holidays!    

Cranberry Pistachio Cookies

Cranberry Pistachio Cookies

from the-girl-who-ate-everything.com
makes 2 dozen cookies

(1) 1 Lb. 1.5 Oz. Pouch Betty Crocker Sugar Cookie Mix
1 Box Pistachio Instant Pudding and Pie Filling Mix
1/4 Cup Flour
1/2 Cup Butter, Melted
2 Eggs
1 Cup Dry Roasted Salted Pistachios, Chopped
1/2 Cup Dried Cranberries, Chopped

Preheat the oven to 350 degrees.  In a large bowl mix together cookie mix, pistachio mix, and flour.  Add melted butter and eggs and stir until incorporated.  Fold in pistachios and cranberries.  Drop by rounded spoonfuls onto a parchment lined baking sheet and slightly flatten with fingertips.  Bake 8-10 minutes.  Let them sit on the baking sheet for an additional 2 minutes then transfer to a wire rack to cool.

If you can, find pistachios that are already shelled.  Don't be like me.  These cookies are so simple and fast (and only one bowl to clean!).  The only tricky part is when you take them out of the oven they won't look done but you will just have to trust that they are!   

Craisin Oatmeal Raisin Cookies

Craisin Oatmeal Raisin Cookies
from the Market Pantry Quick Oats Container
makes about 3 dozen

1 Cup Butter, Softened (2 Sticks)
1 1/4 Cups Packed Brown Sugar
3/4 Cup White Sugar
2 Teaspoons Vanilla Extract
2 Eggs
1 1/2 Cups Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Cinnamon Powder
3 Cups Quick Oats
1 Cup Raisins
1 Cup Dried Cranberries

Preheat oven to 350 degrees.  In a medium size bowl, beat together the butter, brown and white sugar, and vanilla on medium speed.  Beat in eggs until light and fluffy.  In a separate bowl mix together flour, baking powder, salt, and cinnamon.  Mix the dry ingredients into the wet.  Stir in oats and raisins.  Shape dough into 2-inch balls and place on a baking sheet two inches apart.  Bake for 16-18 minutes until edges are golden brown and centers look slightly soft. Cool on a wire rack and enjoy with a tall glass of milk.

I've always thought that oatmeal raisin cookies were the ugly step sister of chocolate chip cookies.  However, these craisin oatmeal raisin cookies will rival any chocolate chip cookie!  Also, they are awesome for breakfast.  Oatmeal!  Fruit!  You can't go wrong!  

Almond Cupcakes with Butter Cream Frosting

Almond Cupcakes with Butter Cream Frosting
makes 24 cupcakes

Cupcake:
1 Box White Cake Mix
Butter, Melted
1 Teaspoon Almond Extract

Follow instructions on box mix except substitute melted butter for the oil and add almond extract to the mix. Bake as directed.

Frosting:
from foodnetwork.com
3 Cups Powdered Sugar
1 Cup Butter, Softened
1 Teaspoon Almond Extract
1 to 2 Tablespoons Milk

Beat powdered sugar and butter together on low speed until well blended then increase to speed to medium and beat for another 2 minutes.  Add almond and milk and continue to beat on medium speed for 1 more minute, adding more milk if needed.

M and I just celebrated our 3rd wedding anniversary.  To commemorate, I thought it would be fun to make these cupcakes since our wedding cake was a white almond.  For our main course we had Jimmy John's, which we also had on our wedding day.  I have to admit I sometimes feel like I'm cheating when I bake with a mix.  However, when I add a little something extra and make it my own they can taste delectable.  

Peanut Butter Cookies

Peanut Butter Cookies
family recipe
makes 3 dozen cookies

1 1/4 Cups Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Shortening
1/4 Cup Butter, Softened
1/2 Cup Creamy Peanut Butter
1/2 Cup Sugar
1/2 Cup Packed Brown Sugar
1 Egg
Additional Sugar For Topping (optional)


Preheat oven to 350 degrees.  In a small bowl, mix flour, baking soda, and salt together.  Set aside.  In a medium bowl, beat together shortening, butter, peanut butter, and white and brown sugars.  Mix in flour mixture. Roll dough into 1-inch balls and dip the balls into additional sugar if desired.  Flatten crisscross style with a fork or ridged end of a meat mallet.  Bake for 8-10 minutes or just until edges begin to brown.

My husband eats peanut butter like it's going out of style.  Do you remember that commercial where this mom sends her college daughter a jar of peanut butter and she sits around eating it by the spoonful?  That's what my husband does. Every day. 

Pink Peppermint Cake

Pink Peppermint Cake
Family Recipe

1 Box White Cake Mix
1 Stick of Butter, Sotftened*
1 Teaspoon Peppermint Extract
Red Food Coloring
1 Jar of Fudge (Mrs. Richards is best!)
16 oz. Cool Whip**
1/2 Teaspoon Peppermint

Make cake mix as directed except substitute butter for oil.  Mix in 1 teaspoon peppermint and add a few drops of red food coloring.  Bake as directed on box. Let the cake cool.

When the cake has cooled, spread the fudge on top.  Mix together the cool whip, 1/2 teaspoon of peppermint and a few drops of red food coloring.  Spread the cool whip over the fudge.  Plate using your fanciest china and enjoy!

*Can substitute shortening for some of the butter for a different texture!
**Can substitute real whip cream for the cool whip.  Beat together 3 cups heaving whipping cream and 1/2 cup powdered sugar until soft peaks form.

I've been holding out on you.  This recipe is one of my favorites and I'm just now posting it!  I only have it once a year since it's the only cake that I will have on my birthday.  I'm very particular about the way it's made, it's gotta be just right!  On my 21st birthday, my family came up to visit me at college and, of course, were bringing up my cake to help me celebrate.  I had a particularly rough week and was especially looking forward to having a slice. My mom got all the forks and plates ready and I lifted up the lid of the cake and to my horror I found that it was GREEN!  Not my PINK peppermint cake!  My mom had made it with Creme De Mint instead of the peppermint extract and as a result, I had a green cake.  We still laugh about that now.

Orange Creamsicle Cookies

Orange Creamsicle Cookies
from The Girl Who Ate Everything
makes about 36 cookies

2 1/2 Cups All-Purpose Flour
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup (2 Sticks) Butter, Softened
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Large Egg
1 Teaspoon Vanilla Extract
1 Teaspoon Orange Extract
2 Cups White Chocolate Chips

Preheat oven to 375 degrees.  Combine flour, baking soda, and salt in a small bowl.  Set aside.  In a large bowl beat butter and sugars together until light and fluffy.  Beat in egg, vanilla extract, and orange extract until smooth.  Gradually add flour mixture until combined.  Fold in white chocolate chips.  Drop rounded teaspoonfuls onto ungreased cookie sheets.  Bake 8-10 minutes or until golden brown around the edges.  Cool for several minutes on cookies sheet before transferring to a rack to cool completely.  Store in an airtight container.

These cookies were an uphill battle.  I had to do some substituting because I ran out of butter and I realized in the middle of making these that I was being sloppy with the measurements.  Basically these had the potential to be a huge failure.  However, because I'm an amazing cook, they were infinitely successful!  And I know that when I make them again they will be even more amazing.  Also note my new stoneware baking sheet.  Now that I know not to stick stoneware directly under the broiler I think that we may have a long and happy life together.

Apple Pie

Apple Pie
family recipe
serves 8


Crust:
2 1/3 Cups Flour
1/2 Teaspoon Salt
1 Cup Shortening
1/4 Cup Butter
1 or 2 Tablespoons Water

Filling:
About 6 Cups Apples, Peeled and Chopped.  We used 4 Granny Smith Apples and 2 Honey Crisp
1 Tablespoon Frozen Lemonade Concentrate
1/2 Cup Sugar
1/2 Cup Brown Sugar
2 Tablespoons Corn Starch
1 Teaspoon Cinnamon
1 Tablespoon Butter

For the crust:  In a medium bowl mix together flour and salt.  Using a pastry blender, cut in the shortening and butter.  Add water a little at a time. The dough should be pretty crumbly.  Set aside.

For the filling:  In a large bowl toss the chopped apples with the lemonade concentrate.  In a small bowl, mix together the sugar, brown sugar, corn starch, and cinnamon.  Combine sugar mixture with the apples.  Set aside.

Back to the crust:  Divide the dough into two parts, one a little bigger than the other (about 40:60 ratio).  Take the larger and roll it out on a lightly floured surface, using additional flour if needed so that it doesn't stick to the board or the rolling pin.  Carefully transfer the crust to a 10-inch pie pan.  If the dough breaks just wet your fingers with a little water and patch the crust back together.  Make sure the dough goes all the way up the sides of the pan.  Spread about a tablespoon of butter on the crust then add the apples.  Roll out the other ball of dough, same as the bottom crust and transfer carefully on top of the apples.  Cut some slits on top if yours made it all in one piece and bake it at 375 for about an hour until crust is golden brown and nice and bubbly.  Serve warm with vanilla ice cream.

In honor of Pi Day, March 14, I thought it would be fun to have pie!  I'm visiting my parents for a few days so I suggested to my mother that we bake an apple pie since she is the resident pie expert.  Also, I don't have to do all the dishes. My mom is a serious pie baker... so are all of her sisters, my aunts.  At family gatherings we usually have about 6 different options of pie.  Minimum.  Mmmmmmm....

Cheesecake Dip

Cheesecake Dip
from tastykitchen.com
serves 8

8 Oz. Cream Cheese, Softened
1/2 Cup (1 Stick) Butter, Softened
1 Cup Powdered Sugar
2 Teaspoons Vanilla Extract

Beat cream cheese and butter together until fluffy (about 3-4 minutes).  Add powdered sugar and vanilla and beat an additional 3-4 minutes.  Serve with pretzels, oreos, graham crackers, strawberries, animal crackers,  teddy grahams, sliced apples, or whatever else you think would be awesome.

Cheesecake is my all-time favorite dessert.  This dip is all the flavor with little-to-no effort needed.  Try a dollop on top of a bowl of fresh fruit for a little treat or just eat it by the spoonful :)  Enjoy!

Blondies

Blondies
from smittenkitchen.com
makes one 8 x 8 pan

1 Stick of Butter, Melted
1 Cup Brown Sugar, Light or Dark
1 Large Egg
1 Teaspoon Vanilla
1/8 Teaspoon Salt
1 Cup All-Purpose Flour
(I like to add:) 5 Reese's Cups, Chopped, About 3/4 Cup or 3/4 Cups Chocolate Chips, Nuts, Other Candies, or a Combination!

Preheat oven to 350 degrees.  Grease an 8 x 8 baking pan.  Combine melted butter and brown sugar in a medium bowl, beat until smooth.  Beat in egg, then vanilla.  Add salt, stir in flour.  Fold in Reese's.  Pour batter into baking pan and bake for 20-25 minutes, or until a toothpick comes out clean.  Cool on a wire rack before cutting them.

This is a great basic recipe to have.  It's quick and easy to whip up and it's easily adaptable to your taste.  Make this for dessert tonight!

Dipped Pretzels

Dipped Pretzels

1 Bag of Pretzel Rods
1 Bag of Almond Bark (I only needed about 3/4 of the bag for the almost 30 pretzels I made)
Assorted Toppings such as sprinkles, melted chocolate, crushed nuts, crushed oreos, candies, etc.

Melt almond bark according to package directions.  Dip pretzels in the melted almond bark and place on wax paper.  Sprinkle toppings while the almond bark is still melted.  Repeat!

I am a huge fan of sweet/salty goodness.  I'm surprised it took me so long to make these.  They do look a little intimidating, but they are ridiculously easy!  And elegant.  And delicious.  And fun.  And festive!

Skillet Cookie

Skillet Cookie
from tastykitchen.com
serves 8

1 Stick of Butter
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
1 Teaspoon Vanilla Extract
1 Egg
1 1/2 Cups All-Purpose Flour
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Cup Chocolate Chips (I used half white and half milk chocolate)

Preheat the oven to 350 degrees.  Melt butter in a 8- or 10- inch cast iron skillet over medium-low heat.  Stir in sugars and vanilla and remove from heat.  Let rest until the pan is warm, but no longer very hot, about 5 minutes.  Mix the egg into the butter/sugar mixture and use a fork to whisk it into the  mixture.  Place flour, baking soda, and salt on top, and very carefully stir the mixture until smooth and well mixed.  Stir in the chips. Place in the oven for 15-25 minutes or until starting to turn golden on the top around the edges, but still soft in the center.  Serve with ice cream, if desired.

How fun is this recipe?  You get one big cookie instead of 2 dozen smaller ones, which is perfect when there's only two of us to eat it all.  And you only use one pan!  This pinterest inspired recipe is my new guilty pleasure.

Pumpkin Bread Pudding

Pumpkin Bread Pudding
from smittenkitchen.com
serves 4-6 

3/4 Stick of Butter (6 Tablespoons), Melted
5 Cups Day Old Bread, Cut Into 1-Inch Cubes (I used French Bread)
1 1/2 Cups Milk or Half-and-Half (I used skim)
3 Eggs
3/4 Cups Canned Pumpkin
1/2 Cup Sugar
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon

Preheat the oven to 350 degrees.  Melt the butter by putting it in an 8 x 8 baking pan and stick it in the oven while it is preheating.  When the butter is melted, toss the cubed bread in the melted butter, set aside.  In a medium bowl, whisk together milk, eggs, pumpkin, sugar, salt, and cinnamon.  Pour mixture over bread and bake for 25-30 minutes until custard is set.

Pumpkin pie meets french toast... pumpkin bread pudding is an obvious winner!  The hardest thing about this recipe is waiting for it to come out of the oven.  I realize that pumpkin season is basically over, but I sometimes live dangerously.  That is if dangerously means that you eat pumpkin when it is almost Christmas.

White Chocolate Pumpkin Spice Cookies

White Chocolate Pumpkin Spice Cookies
from tastykitchen.com
makes 36 small or 18 large cookies

2 1/4 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
2 Teaspoons Pumpkin Pie Spice
1/2 Teaspoon Salt
1/2 Cup Butter, Softened
1 Cup White Sugar
1/2 Cup Brown Sugar
1 Cup Pumpkin Puree
1 Egg
1 Teaspoon Vanilla Extract
1 1/2 Cups White Chocolate Chips

Preheat oven to 350 degrees.  Whisk flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt in a medium bowl.  Set aside.  In a large bowl, cream butter and white and brown sugars together.  Add the pumpkin, egg and vanilla and combine thoroughly.  Add the dry ingredients in 3 or 4 batches.  Stir in the white chocolate chips.  Drop spoonfuls of cookie dough on a baking sheet lined with parchment paper.  Bake for 10-12 minutes.  Cool for a couple of minutes on the cookie sheet then transfer to a wire cooling rack.

These delicious fall cookies are much different then the pumpkin spice cookies I posted last fall.  They are more dense then the regular PSCs and the pumpkin is very subtle, it almost tastes like gingerbread cookies if you didn't know it was pumpkin.  White chocolate pumpkin spice cookies were fast and easy to make and they were scrumptious!  A fun fall substitute for classic chocolate chip cookies.  

Root Beer Floats

Besides reheating leftovers, this root beer float is the only thing I've made in the past 5 weeks.  There are many crucial factors in making a root beer float.  First, you need quality ingredients.  Barq's is, with out a doubt, the best root beer ever. Don't even get me started about my love affair with Haagen-Daaz.  We have been serious for quite a while now.  If you've got these two ingredients stocked, you're well on your way to a rockin' root beer float.  Next important factor is the vanilla ice cream to root beer ratio.  I suggest you take your glass, or frosted mug if you'r really serious, and fill it half full with ice cream.  Too little ice cream and you got yourself ice cream flavored root beer and too much ice cream gives you root beer flavored ice cream, so you imagine how vital this is.  Once you've got the ice cream in the glass, slowly pour the root beer over the ice cream.  As you can see, it gets quite foamy and if you pour to fast you will have root beer float all over your counter, which makes you a sad panda.  And nobody wants that.

Easter Egg Nest Cookies

Easter Egg Nest Cookies

2/3 Cup Flour

5 Cups Flaked Coconut (Or (1) 14.5 oz. Package)

1/4 Teaspoon Salt

1 Can Sweetened Condensed Milk

2 Teaspoons Vanilla Extract

Food Coloring in a Variety of Easter Colors

1 Package Candy Coated Chocolate Egg Candies

Preheat oven to 350 degrees.  Combine flour, coconut, and salt in a medium bowl.  Add condensed milk and vanilla.  Divide coconut mixture into separate small bowls (with separate spoons) depending on how many colors you wish to use.  (i.e. 4 colours = 4 bowls).  Add a couple of drops of coloring in each bowl and stir to mix.  Spoon tablespoon-full drops onto a greased baking sheet then use the spoon and a clean finger to shape into nest shapes.  Bake 12-15 minutes.  Let cookies cool and press eggs into nests. 

I finally found my camera charger.... just in time for Easter!  Earlier this afternoon I impulsively decided to make these cookies after I saw a similar recipe online, then called my mother for her recipe.  When I went to the store to pick up the ingredients, they were practically sold out of all Easter candy.  I even went to a different store... same story.  So I settled for some foil wrapped chocolate eggs, not ideal but they'll have to do!  In other news, M just accepted a job.  We are both very excited!  In June we will be moving into a hotel for 6 weeks while he does training.  So I will be either doing a 'Microwave Month' or most likely not doing any cooking during our stay there.  In the meantime, I hope to catch up on some of the things I made over the last month!