ingredients: 1 1/4 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs 1 cup milk 1 teaspoon vanilla whipped cream, raspberry, black frosting for decorating. method: in large mixing bowl, combine flour, sugar, baking powder and salt in separate bowl, wish together milk, eggs, and vanilla. add to dry ingredients until just moistened. spoon batter in 1/3 cup portions onto lightly oiled griddle or pan. cook for 2 to 3 minutes or until bubbles form on top and underside is golden. flip and cook for 30 seconds - 1 minuted longer. repeat with remaining batter. decorate each pancake using raspberries for hat and nose, whipped cream for hat and beard, and black frosting for eyes and mouth.
these cookies are too cute, too easy and surely to get you some extra loot under the tree from the jolly man himself.
after all who can resist shortbread and shortbread decorated as reindeers only makes them better.
disclaimer: if you are short on baking time, you can always purchase store-bought shortbread and just decorate them (this may or may not have been what i did) or you can use my favourite shortbread recipe from below. your call!
merry christmas santa!
reindeer shortbread cookies
ingredients: 2 cups all-purpose flour 1/4 teaspoon salt 1 cup unsalted butter, room temperature 1/2 cup confectioners sugar 1 teaspoon pure vanilla extract black icing and red and brown smarties for decorating method: in a large bowl whisk the flour with the salt. set aside. in the bowl of an electric mixer (or with a hand mixer), beat the butter until smooth and creamy, about 1 minute. add in sugar and beat until smooth, about 2 minutes. beat in vanilla extract. gently stir in the flour mixture just until incorporated. flatten the dough into a disk shape, wrap in plastic wrap and chill for at least 1 hour or until firm. preheat oven to 350F with rack in the middle of the oven. line two baking sheets with parchment paper. on lightly floured surface roll out the dough into a 1/4 inch thick circle. cut into rounds or other shapes using a lightly floured cookie cutter. place on the prepared baking sheets and place in the refrigerator for about 15 minutes. bake for 8-10 minutes, or until cookies are very lightly browned. cool on a wire rack. once cookies have cooled decorate with frosting and smarties. store in an airtight container for up to a week or freeze
christmas baking is one of those things that i just get into. apron dawned, oven on & carols streaming in the background. i treat it like an olympic sport.
when i think of christmas treats, obviously cookies come to mind. every year i let the kids decide on what cookie they think santa would like, every year i try for lemon meringue pie. santa really likes lemon meriganue pie, i try and plead...
every year we seem to bake two separate batches because in my kids mind 'santa likes variety' when really santa likes lemon meringue pie.
cookies aside, there is one christmas treat that immediately transports me back to my single digit self, my grandma's butterscotch, peanut butter & marshmallow squares.
every christmas eve she would make a platter of these delicious treats and every christmas eve i would indulge. the smell of butterscotch and peanut butter reminds me of her and the fondness of christmas' long ago. gone are her baking days, so i decided that i would pick up the torch and start the tradition once again for my kids (and me) to experience.
the one thing i love the most about this blog is passing on traditional recipes that have been enjoyed by generations over & over.
ingredients: 1/2 cup margarine 3/4 cup peanut butter 2 pkg's butterscotch chips 1/2 cup walnuts 1 cup coconut 1 pkg miniature coloured marshmallows 1 tsp vanilla method: in double boiler melt together margarine, peanut butter, butterscotch chips. let cool for a few meatus and add in the walnuts, coconut, marshmallows and vanilla. spread in an 8-inch square baking pan and chill. this post initially appeared on milk + confetti
i wish i could take credit for this dessert, but i can't. i can however take credit for eating it, a proud moment indeed, and for also scooping up some leftovers for later on today.
this recipe accompanied my lovely friend ET and her hubby to our annual 'wildcat' christmas potluck. 4 years strong, it's one of my favourite traditions over the holidays as we feast, exchange secret santa ornaments, and partake in christmas cheer!
thanks for the delicious dessert, and sharing the recipe.
Frozen Chocolate Mocha Cheesecake
1 1/4 cup chocolate cookie crumbs
1/4 cup butter, melted
8 ounces cream cheese, softened
1 (300ml) can sweetened condensed milk
2/3 cups chocolate syrup
2 tablespoons instant coffee (dissolved in 1 tsp hot water)
1 cup whipping cream, whipped
to make crust: combine cookie crumbs, sugar, and butter. press into the bottom of a springform pan and chill.
to make filling: mix together cream cheese, condensed milk, and chocolate syrup. add dissolved coffee and gently fold in whipped cream. place mixture on top of crust, cover, and chill for 6 hours or until firm.
garnish with more cookie crumbs, chocolate curls or whipped cream.
if you know me you know that my go-to sandwich of choice at earls restaurant is the chicken & brie. roasted apples, creamy brie, sweet fig jam, what's not too love? #amiright
so for a ridiculously easy appetizer that only requires two ingredients and 10 minutes this is my new go-to.
baked brie w/ fig preserves.
Baked Brie w/ Fig Preserves
ingredients: one round of double or triple cream brie good quality fig preserves apples, pears, or crackers for serving method: preheat oven to 350F. line baking sheet with parchment paper. place brie round and top with preserves. bake for 10-12 minutes until warm in the centre and the sides of the cheese start to split. serve immediately with apples, pears, or crackers of choice.