Candy Cane Twists:

These looked like such a cute idea! They really put you in the Christmas spirit! Have Fun!!(:

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon peppermint extract

• 1/2 cup butter, slightly softened
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1/2 teaspoon red food coloring
• 1/2 teaspoon green food coloring

 

Directions:

1. Using an electric mixer set on medium-high speed, cream the butter. Continue beating and gradually add the sugar.
   
2. Beat in the egg until evenly mixed, then add the vanilla extract, the peppermint extract, and the salt and blend well.
   
3. Use a wooden spoon to stir in the flour, one third at a time, until evenly mixed.
   
4. Divide the dough into thirds. Add the red food coloring to one third and the green food coloring to another, then knead the coloring into the dough. Flatten each third into a K-inch-thick rectangle, cover it in plastic wrap, and refrigerate until firm, about 30 minutes.
   
5. Heat the oven to 375°. On a lightly floured surface, roll a pair of tablespoon-size pieces of contrasting colored dough into 8-inch-long ropes. Twist them together, pinch the ends, then bend the cookies into a candy cane shape. Repeat with the remaining dough.
   
6. Bake the cookies on an ungreased cookie sheet until set but not brown, about 10 minutes, rotating the sheet halfway through. Cool the sheets on a wire rack for 5 minutes, then transfer the cookies to the rack to continue cooling.
   
   *** You can make these in all different colors!***
   

  

Make Your Own Ginger Bread House!

Home Made Chocolate Mint Brownies

Every year around Christmas my mom makes these chocolate mints brownies.  They are one of the best things that I have ever tasted!  They are soooooooo much better than regular brownies. Hope you like them!

Ingredients:

BROWNIES

• 1/2 cup butter
• 4 ounces unsweetened chocolate
• 1 1/2 cups sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon salt

  MINT FROSTING

• 1/4 cup softened butter
• 2 1/2 cups confectioners' sugar
• 1 1/2 to 3 tablespoons milk
• 1/2 teaspoon peppermint extract
• Green food coloring

CHOCOLATE TOPPING

• 3/4 cup semisweet chocolate chips

 

Directions:

1. Heat the oven to 350º and grease a 9-inch square baking pan. For the brownies, place the butter and chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stir, and microwave for 1 minute more. Stir until smooth. In a separate bowl, whisk together the sugar and eggs. Stir in the chocolate and the vanilla extract. Finally, stir in the flour and salt until thoroughly combined. Pour into the prepared pan, then bake for 25 minutes or until a knife inserted in the middle comes out clean. Cool for at least 1 hour.
   
2.   To make the mint frosting, cream the butter and confectioners' sugar. Add the milk 1 tablespoon at a time, beating until it is smooth and spreadable. Beat in the peppermint extract and tint to the desired shade with green food coloring. Frost the cooled brownies, cover, and chill for 1 hour.
   
3. To make the chocolate topping, pour the chips into a microwave-safe bowl, add the butter, and microwave on high for 1 1/2 minutes or until the chocolate melts. Stir until smooth. Pour the chocolate over the brownies and smooth it with a knife. Refrigerate for 45 minutes or until the coating hardens.
   
4. Bring the brownies to room temperature, then cut into 16 to 32 pieces. Layer them on a piece of cellophane (place waxed paper between the layers to prevent sticking), wrap up the brownie package, and tie with a red ribbon. Makes 16 to 32 brownies.
   

  

Home Made Peppermint Bark:
 Peppermint bark is so delicious! Personally I have always bought it at the store, but i found this recipe that sounds really good and pretty easy to make. I hope you like it!(:


Ingredients:

• 12 ounces good quality white chocolate, chopped
• 24 hard peppermint candies

Directions:

  Melt the white chocolate in a double boiler over medium heat or in a microwave, stirring every 30 seconds, until smooth. Be careful not to scorch the chocolate.

Place the peppermints in a resealable food storage bag and, using a rolling pin, tap the candies to break into small pieces. Place the crushed candies into a strainer with medium holes and shake over another bowl - only the very large pieces should remain in the strainer. Add the melted chocolate to the small pieces and stir to combine.

Line a baking sheet with waxed paper and pour the chocolate-candy mixture onto the paper. Using a rubber spatula, spread smooth to a thickness of about 1/4-inch. Press the large peppermint pieces onto the top of the mixture and transfer to a refrigerator to firm.

When firm, break the bark into bite-size pieces and place in an attractive serving bowl or package in airtight containers to give as gifts. Serve at room temperature.

***This is best refrigerated if kept for any length of time.***

 

 

 

Watch this vidoe to learn how to make some really cool holiday cookies!(:

Home Made Apple Pie
Everyone loves a good apple pie!  The best kinds of Apple pie are the one that you make yourself.  Here is a delicious recipe for an Apple pie.

Ingredients: 

Pastry:

• 2 1/2 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 10 tablespoon(s) cold butter or margarine, cut up
• 6 tablespoon(s) vegetable shortening
• 6 1/2 tablespoon(s) ice water

Apple Filling:

• 2/3 cup(s) sugar
• 1/3 cup(s) cornstarch
• 1/2 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) nutmeg
• 1/4 teaspoon(s) salt
• 3 1/2 pound(s) Granny Smith, Golden Delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges
• 1 tablespoon(s) fresh lemon juice
• 2 tablespoon(s) butter or margarine, cut up
• 1 large egg white, lightly beaten
• 1 teaspoon(s) sugar

Directions:

1. To prepare pastry: In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
2. Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
3. Meanwhile, preheat oven to 400 degrees. Place cookie sheet on rack in lower third of preheating oven to bake pie on later. To prepare apple filling: In large bowl, combine sugar with cornstarch, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
4. On lightly floured surface, with floured rolling pin, roll larger disk of dough into 12-inch round. Ease dough into 9 1/2-inch deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 1-inch overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
5. Roll remaining disk for top crust into 12-inch round. Center round over filling in bottom crust. Trim pastry edge, leaving 1-inch overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Reroll trimmings. With knife or cookie cutters, cut out apple and/or leaf shapes; arrange on pie. Cut short slashes in round to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
6. Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.
7. Serves 10 people

 

 

  Home Made Gingerbread Men:
 Gingerbread men are very popular during the holiday season.  Most people go out and buy them, but why not try to make them for a change.  It may take longer, but they will taste a lot better.

Ingridients:

• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 cup shortening, melted and cooled slightly
• 1 cup molasses
• 1 cup packed brown sugar
• 1/2 cup water
• 1 egg
• 1 teaspoon vanilla extract

Directions: 

1. Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside.
2. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.
4. Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.