Cream Cheese Coffee Cake

I knew as soon as I saw this recipe in my Cook's Illustrated Magazine that I would be making it. Me and Cream Cheese Coffee Cake go way back. It has been one of my favorites for as long as I can remember. Growing up we frequently had the Entemann's Cream Cheese Crumb Coffee Cake for a special Sunday breakfast. Yum! This was slightly different in that it was coffee cake, not danish but I loved the beautiful lemon sugar almond topping. It looks beautiful, tastes delicious and would make a gorgeous Christmas Breakfast. Like most Cook's Illustrated recipes, the directions are pretty particular and usually require a little more time but I feel the outstanding results are always well worth the effort. This would need to be made a day ahead. Just refrigerate and bring to room temperature before serving.

Makes one 10-inch cake, serving 12 to 16.

*Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.*

Ingredients
Lemon Sugar-Almond Topping
1/4 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon
1/2 cup sliced almonds

Cake
2 1/4
cups (11 1/4 ounces) unbleached all-purpose flour
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1 teaspoon table salt
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter , softened but still cool
1 cup plus 7 tablespoons sugar
1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
4 large eggs
5 teaspoons vanilla extract
1 1/4 cups sour cream
8 ounces cream cheese , softened

Instructions
1. FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees. Stir together sugar and lemon zest in small bowl until combined and sugar is moistened. Stir in almonds; set aside.
2. FOR THE CAKE: Spray 10-inch tube pan with nonstick cooking spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. In stand mixer fitted with paddle attachment, beat butter, 1 cup plus 2 tablespoons sugar, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula. Add eggs 1 at a time, beating well after each addition, about 20 seconds, and scraping down beater and sides of bowl as necessary. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Reserve 1¼ cups batter and set aside. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 tablespoons sugar, lemon juice, and remaining teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute. Add ¼ cup reserved batter and mix until incorporated. Spoon cheese filling mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top. Spread remaining cup reserved batter over filling and smooth top. With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful to not drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to dislodge any bubbles. Sprinkle lemon sugar-almond topping evenly over batter and gently press into batter to adhere.
4. Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly). Cool cake in pan on wire rack 1 hour. Gently invert cake onto rimmed baking sheet (cake will be topping-side down); remove tube pan, place wire rack on top of cake, and invert cake sugar-side up. Cool to room temperature, about 1½ hours. Cut into slices and serve.

Posted by: Sallie

Hashbrown Omlet

Lots of times around Christmas the women in our ward get together for a fun little breakfast. My friend Christy brought this a few years ago and it has been a Christmas morning staple in our house. It's got a little bit of everything, eggs, potatoes, cheese, bacon, and even onions and green peppers. You can make it on the stove top which is great if you've got something else baking in the oven or bake in a 9 x 13 pan.

Hashbrown Omlet
Christy Miller

8 slices bacon (usually I crumble this, but if I'm in a hurry I just put it on in slices)
4 cups shredded potatoes (they have these pre-made if you want to speed things up)
1/2 cup chopped onion
1/2 cup chopped green pepper

8 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper

8 slices of American Cheese

Cook bacon in a 10-12 in. skillet. Leave in drippings. Remove bacon and crumble. Mix next three ingredients and put into skillet with drippings. Cook over low heat until underside is brown. Blend eggs, milk, salt and pepper. Pour over potatoes. Top with cheese and bacon. Cook over low heat 10 minutes or until done. If you prefer to bake-350 degree oven. I would guess about 25-35 minutes. Just cook until eggs are set to your liking.

Note- I usually cook mine in a skillet that has a lid. That way if you are having trouble getting the top to set, you can just put the lid on for a few minutes. It also speeds up the cheese melting.

Posted by: Sallie

Strawberry Cream Cheese Coffee Cake

Another delicious option for a nice holiday breakfast Raspberry or Strawberry Cream Cheese Coffee Cake. In fact, you could use any flavor of jam that you prefer. I found this recipe on Leigh Anne's website. She used Raspberry jam in this picture but I prefer strawberry so that is what I used. Layers of delicious buttery pastry, divine sweetened cream cheese, yummy strawberry jam and a delicious almond crumb topping! My husband tasted it and said THIS IS THE ONE! I was rushing a little when I made this recipe and softened the cream cheese a little too much. That made it difficult to spread the jam. Next time I am going to microwave my jam for a few seconds to make the spreading easier and also double the jam because I thought it needed twice as much.

Strawberry Cream Cheese Coffee Cake
Leigh Anne

Pastry:
2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter, chilled
1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
3/4 cup sour cream
2 eggs, divided
1 tsp. almond extract

Filling:
1 -8 oz. cream cheese, room temperature
3/4- 1 1/2 cups strawberry or raspberry jam (the original recipe calls for 3/4 cup)
1/2 cup sliced almonds

Grease and flour bottom and sides of a 9 inch springform pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.
Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend well.
Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.
In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon preserves evenly over cheese filling.
In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
Bake in a 350 degree oven for 45-55 minutes or until cream cheese filling is set and crust is golden brown. Mine took about an hour. Cool for 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.

Pros-This is gorgeous! It would look so pretty served on a cake stand.

It came together fairly quickly. About half an hour.

This can be prepared the night before.

Really Delicious!

Cons- If you are making this the day of it will take close to 2 hours to prepare.

Posted by: Sallie

Egg Nog French Toast

Here is another delicious option for Christmas breakfast. All of my kids go crazy over anything eggnog so when I spotted this recipe I knew I had to make it for them. This reminded me of a Monte Cristo (one of my favorite sandwiches) with the sweet, & rich & french toast , the crisp, salty bacon and the sweet confectioners sugar. You can easily leave out the bacon if that's not something you think you would like. I wanted to go all out so I made the eggnog bread . It was actually really easy.You can substitute Texas toast if you don't feel like making the bread. Don't let the long directions scare you. It actually comes together pretty easily.

Eggnog French Toast

King Arthur Flour

Eggnog Bread:

3 cups (12 1/4 ounces) King Arthur Unbleached All-Purpose Flour

2 tablespoons (1 ounce) butter

1/2 cup (4 ounces) eggnog

1/4 teaspoon nutmeg

1/2 cup + 2 tablespoons (5 ounces) warm water

1 1/4 teaspoons salt

2 teaspoons instant yeast

1 teaspoon vanilla OR 1/4 teaspoon eggnog flavor (optional)

Filling

1 pound bacon, fried or oven-baked till crisp

Custard

3 1/2 cups (28 ounces) eggnog

8 large eggs

2 tablespoons sugar

1/8 teaspoon eggnog flavor (optional)

Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive mass. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth and supple. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap or a proof cover, and allow it to rise for about 1 hour, or until it's puffy. Don’t worry about it doubling in bulk, because it probably won’t.

Bread machine method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer, program the machine for manual or dough, and press Start. About 7 minutes before the end of the final kneading cycle, check the dough’s consistency; it should have formed a smooth ball. Adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle. Gently deflate the dough, and shape it into an 8-inch log. Nestle it into a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover it (with a proof cover or greased plastic wrap), and allow the loaf to rise for about 30 to 45 minutes, till it’s crowned about 1 inch over the rim of the pan. Note: This bread rises fairly slowly during its first rise, but seems to gather a head of steam and rise quickly once it’s in the pan.Bake the bread in a preheated 350°F oven for about 35 minutes, until an instant-read thermometer inserted into the center comes out clean. Remove it from the oven, allow it to cool in the pan for 5 minutes, then remove it from the pan and cool it completely on a rack. Yield: 1 loaf, about 16 servings. Ideally, the bread for baked French toast should be a bit stale. Either make this bread a few days ahead and let it get stale naturally, or cut 1/2-inch slices early on the day you want to assemble the French toast, lay them on a baking sheet or other flat surface, and let them dry out a little, at room temperature, over the course of the day.

Assembly: The night before you want to serve the French toast, arrange six 1/2-inch slices of bread in a heavily buttered 9 x 13-inch pan. You’ll probably need to “cut and paste” here; it’s unlikely the slices will fit perfectly into the pan. The point is simply to line the bottom of the pan with half the bread. Layer the bacon atop the bread, then top with the remaining bread slices. Whisk together the eggnog, eggs, sugar, and flavoring (if you’re using it), then pour it evenly over the bread in the pan. Push the bread down into the custard. Cover the pan, and refrigerate overnight. Baking: Next day, remove the French toast from the refrigerator, and let it rest at room temperature while you preheat your oven to 350°F. Uncover it, and bake it for about 45 minutes, until the top is golden and it’s set. Remove the French toast from the oven, allow it to rest for 10 minutes, then dust it heavily with confectioners’ sugar. Cut it into squares to serve.Yield: 6 to 10 servings

Pros- This came together really quickly. It would be even faster if you use the Texas Toast Bread. Also, the assembly is done the night before so all you have to do is bake the day you are serving it. It is really rich and makes a 9 x 13 pan so it would feed quite a few people.

Cons- If using, you'll need to either make the egg nog bread a couple of days ahead or make it the same day and stale it in the oven.

It really isn't very pretty looking right out of the pan. It does look nice when you top it with a generous amount of confectioners' sugar.

Posted by: Sallie

Christmas Breakfast ---Sour Cream Coffee Cake with Buttery Pecan Struesel

Do you have a traditional Christmas Breakfast that you serve every year? We'd love to hear your ideas and recipes. Us? We have our old favorites but are always searching for delicious new recipes to try. I have made this out of this world, amazingly delicious Caramel Pecan French Toast, two years in a row but I wanted to try out some new recipes this year. I thought it would be easier but with all these delicious choices, I still can't decide. For your convenience I have made every recipe and will tell you the pros and cons (at the bottom of the post), in my opinion, of each recipe. Let's get started.

Sour Cream Coffee Cake with Buttery Pecan Struesel

Cook's Illustrated

Streusel
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar (3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter , cold, cut into 2 pieces
1 cup pecans , chopped

Cake
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes, plus 2 tablespoons softened butter for greasing pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
Instructions

1. For the streusel: In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4 cups of flour/sugar mixture to small bowl; stir in remaining 1/4 cup brown sugar and set aside to use for streusel filling. Add butter and pecans to mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as streusel topping.
2. For the cake: Adjust oven rack to lowest position and heat oven to 350 degrees. Grease 10-inch tube pan with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined.
3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute.
4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).
5. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 50 to 60 minutes. Cool cake in pan on wire rack 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve. (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

For a delicious Chocolate Chip Variation:

Add: 1 cup chocolate chips

Skip Step 4 in the above recipe and follow this step instead. The rest of the recipe is the same.

4. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts).

Pros- In the looks department, this cake is beautiful! I love all the different layers and textures and ribbons of strusel & It's REALLY good.

Cons- This is not a quick throw together recipe. It took me a good 1-1 1/2 hours just to put this cake together, then add another hour for baking and at least 2 more for cooling. If you plan on making this for Christmas breakfast you'll either have to get up super early or make it they day before.

Posted by: Sallie

Macaroons Three Ways & Holiday Cookie Round Up

I think I might have mentioned that both Julia's husband and my husband LOVE coconut. This was one of their holiday requests. Yummy macaroons three different ways. The delicious original, chocolate, and and out of this world chocolate chunk. Crunchy, sweet and chewy. These are sure to be a hit!

And last but not least, in case you missed something in the last two weeks, here's a list of all the treats we posted in our Christmas Cookie Round Up.

White Chocolate Cherry Shortbread

Christmas Sandies
Cranberry Orange Bread
Mexican Wedding & Snowball Cookies

Orange Ginger Cookies with White Chocolate Drizzle

Classic, Chocolate Chunk and Chocolate Macaroons

Chocolate Covered Nuts

Peppermint Bark

Apricot Cherry Pie Squares

Chocolate Turtle Cookies

Fantasy Fudge

Chocolate Peppermint Cookies

Aunt Katie's Sugar Cookies

Peanut Butter & Chocolate Blossoms

Almond Roca

Homemade Peanut Butter Cups

Cranberry Bliss Bars

Classic Macaroons
Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Directions

Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.

Chocolate Chunk Macaroons

Martha Stewart

Makes 20

3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1/2 cup semisweet chocolate chunks
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

Chocolate Macaroons

Martha Stewart

Makes 2 dozen
4 ounces semisweet chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.
In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.


Posted by: Sallie & Julia

***Up next.....Christmas Breakfast Favorites and many more utterly delicious sweet and savory recipes for all your holiday entertaining!***

Christmas Sandies

These are just the cookie to add some festive holiday color to your holiday plates! They are so cute with their red, white and green sprinkles. A shortbread type cookie with the yummy addition of dried cranberries and lemon zest. Yum!

Christmas Sandies

Better Homes and Gardens

Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 cup finely chopped dried cranberries*
2 teaspoon finely shredded lemon peel
White, red, and green nonpareils

Directions
1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Beat until combined, scraping bowl. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Stir in cranberries, lemon peel, and any remaining flour (use your hands to work in flour, if mixture seems crumbly).
2. Shape mixture into 1/2-, 3/4-,or 1-inch balls. Roll dough balls in nonpareils. Arrange balls 1 inch apart on prepared cookie sheets.
3. Bake in the preheated oven for 10 minutes for about 1/2-inch balls, 13 minutes for 3/4-inch balls, or 15 minutes for 1-inch balls, or until bottoms of cookies are light brown. Transfer to wire racks and let cool. Makes about one hundred forty-four 1/2-inch cookies; seventy-two 3/4-inch cookies; or thirty-six 1-inch cookies.

*Tip: Place dried cranberries in a food processor. Cover and process until finely chopped. Or finely chop cranberries by hand.

Posted by: Sallie & Julia

Orange Ginger Cookies with White Chocolate Drizzle

Spice cookies just scream holidays. We loved these Ginger Spice Cookies from Paula Deen so when we saw a Christmas version we thought it would make the perfect addition to our holiday cookies. Julia had the idea of drizzling the white chocolate. Don't they look pretty?

Orange Spice Cookies with White Chocolate Drizzle

Our Best Bites

3/4 C Butter flavored Crisco

*1 C sugar, plus more for rolling

1 large egg

1/4 C molasses

2 C flour

2 t baking soda

1 t ground cinnamon

1 t ground ginger

1/2 t ground cloves

1/2 t salt

Zest from 3 large oranges

White Chocolate for dipping or drizzling

Preheat oven to 350 degrees.Line cookie sheets with parchment paper or a silpat. With an electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes). Add the egg and the molasses and beat until completely incorporated. Add orange zest.Sift or whisk together the flour, baking soda, cinnamon, ginger, cloves and salt and then add to the mixture. Stir until combined. Roll the dough into 1 inch balls and roll in sugar. Place on cookie sheets.Bake for 8-10 minutes or until just set around the edges and you start to see cracks. Don't over bake! You want to keep them nice and chewy-soft in the middle They'll puff up while they're baking and as they cool they'll flatten. Melt some white chocolate. You can use white chocolate chips, melting in the microwave in 30 second intervals until melted and smooth. Take the cooled cookies and dip the edges in the chocolate; shake in the air a bit to let excess chocolate drip off or after you have melted chocolate, place in plastic baggie with tiny whole cut in corner. drizzle on cookies. Lay the cookies on waxed paper or parchment until the chocolate is hardened.

Posted by: Sallie & Julia

Chocolate Covered Nuts

Picture courtesy of The Sister's Cafe

I had to laugh because I've been making these totally easy, totally delicious chocolate covered nuts for years but for some reason (maybe because I haven't had treats for awhile) I totally forgot about these this year. Then for no apparent reason, I thought of them in the middle of the night and made a mental note to get them on the blog. That same day the girls over at Sister's Cafe posted the same recipe. Guess I'm not the only one who thinks they're delicious. (And luckily they snapped a picture too. I'll put one on as soon as I make mine.)

Like I said before these are so easy it's almost embarassing! These were some of the first "candies" I made when my husband and I were first married. Creamy chocolate and crunchy nuts. What's not to love? We both still love them and bet you will too. Our favorite are peanuts and cashews.

Chocolate Covered Nuts

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
approximately 3 cups cashews, mixed nuts, or dry roasted peanuts

Combine all the chocolate chips together in a glass bowl. Microwave on 60% power for 1 minute. Stir gently once or twice. Microwave for another minute on 60% power. Chocolate chips should be glossy and melted slightly but still in their shape. Stir gently until melted completely. Every microwave is different, you may need an extra 30 seconds to a minute - just remember not to use full power.

Pour nuts into chocolate and gently stir to coat well. You don't really need to measure here. Just pour in some nuts, stir and see if you need to add more. The nuts should be completely covered in chocolate. A nice healthy dose.

With a spoon, drop small clusters on wax paper, parchment paper, or Silpat. Allow to cool completely then store between layers of wax paper in a Tupperware - somewhere cool and dry ( The garage is a great place!)

Posted by: Sallie & Julia

Almond Roca

I have loved English Toffee and Almond Roca ever since I can remember. This recipe is amazing. If you're making candy at all for Christmas, you've got to put this on your list. Buttery and crunchy, with a smooth chocolate coating and slivered almonds. You'll love it! Just make sure to have some friends to share it with. Otherwise you may end up eating the entire pan yourself. It's that good! If you're new to candy making, go to Melanie's site for some helpful pictures.

Almond Roca

My Kitchen Cafe

You can leave out the slivered almonds with great results. It makes a delicious toffee instead of a roca. If using unsalted butter, I would add 3/4 teaspoon salt when adding the sugar.

1 cup butter1 cup sugar

2 (3-oz.) packages slivered almonds

1 package chocolate chips

1 (3-oz.) package sliced almonds

Line a 9X13 pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds.

Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt).

Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces. Try not eat it all in one sitting!

Posted by: Sallie

Cranberry Bliss Bars

My sister and I were just talking about how we loved cranberries and couldn't wait to start baking with them this year. Wouldn't you know, the next day Leigh Anne posted these on her blog. They looked so pretty and delicious, I just had to make them. I chopped the dried cranberries in my food processor and even though the list of ingredients looked a little long, they came together in a snap. Each step was really simple and I think the finished product looked just like I hoped. That always makes me happy. (I refrigerated mine for easier cutting.)Every time I opened the fridge I was greeted with the most wonderful cranberry and orange scent. I'm seriously in love with how pretty they are! I will most definitely be making these again!

Cranberry Bliss Bars

Leigh Anne

Cake Base:
2 sticks/cubes butter, softened
1 1/4 C brown sugar, packed
3 eggs
1 tsp ground powder ginger
1 tsp vanilla
1/4 tsp salt
1 1/2 C flour
1/4 C minced dried cranberries
1/4 C quality white chocolate ,coarsely chopped
1/4 C minced candied ginger

Frosting:
4 oz. cream cheese, softened
1 1/2 C powdered sugar
2 Tbsp butter, softened
1 tsp vanilla
1 tsp grated orange rind

Drizzle:
2 Tbsp minced dried cranberries
1/3 C white chocolate, melted
Preheat oven to 350 degrees and grease a 9 x 13 pan
Beat together butter and sugar and then add eggs and vanilla beating until light and fluffy. Add flour, powdered ginger and salt. Beat well. Fold in the cranberries, chocolate chunks and minced candied ginger. Spread batter in pan and bake for about 20-25 minutes or until light golden brown.
After cake cools, mix all frosting ingredients together and spread over top of cake. Sprinkle with minced cranberries. Use a cake decorating bag of melted chocolate with a small round decorating tip to drizzle the chocolate over the cake. (I just used a Ziploc bag with a TINY whole cut in the corner. It worked great!) Cut into bars.

Posted by: Sallie

Homemade Peanut Cups

These peanut cups are so delicious with their dark chocolate shell and gooey peanut butter filling. They are really easy to make and use ingredients you probably already have in your kitchen. You can use any kind of sprinkles to match the holiday you are making them for.

Homemade Peanut Butter Cups

Taste of Home

Ingredients
1 cup creamy peanut butter, divided
4-1/2 teaspoons butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional

Directions
In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.

Posted by: Sallie & Julia

Mexican Wedding Cookies & Mini Chip Snowball Cookies

The Mexican Wedding Cookie is another long time favorite of ours. It all started one year when my sister Julia had a Christmas Around the World party at school. This became one of her favorites and we've been making them ever since. Pretty little balls of tender, buttery shortbread coated with confectioners sugar. They just seem to melt in your mouth. A few years ago I tried the Nestle's version which has mini chocolate chips in them. Equally delicious. I also have a Paula Deen recipe for Hidden Kiss Cookies found here that are delicious as well. Whichever recipe you choose, they'll be a wonderful addition to any goodie plate.

Mexican Wedding Cookies

1 cup butter

1/2 cup sifted powdered sugar, plus additional sugar for rolling

1 tsp. vanilla

2 1/4 c. flour

1/4 tsp. salt

3/4 cup finely chopped pecans

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together. Mix into butter and suar mixture. Chill dough until firm but still soft enough to roll into balls. Preheat oven to 350 degrees. Roll into 1" balls. Place on an ungreased cookie sheet. (cookies do not spread). Bake 1-12 minutes or until set but not brown. While still warm roll in powdered sugar. Cool and roll in sugar again.

Mini Chip Snowball Cookies
Nestle

1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1/2 cup finely chopped nuts

Directions
PREHEAT oven to 375° F.BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers. Makes about 5 dozen.

Posted by: Sallie & Julia

Peppermint Bark

Last year a friend gave us some of the most delicious peppermint bark I have ever eaten. Creamy semi- sweet hocolate layered under creamy white chocolate and topped with delicious bits of crunchy candy cane. Unfortunately, I didn't save the box and he can't remember where it came from. (Or maybe this is a good thing.) After one taste my husband and I hoarded our secret stash and selfishly devoured little pieces each night after the kids had gone to bed. Don't say I didn't warn you. This stuff is dangerous...to your waistline. A great gift for anyone who loves mint or a great addition to your holiday goodie plates or buffet.

Peppermint Bark:

6 ounces (150 grams) semi sweet chocolate, coarsely chopped

2 tsp. vegetable oil

6 ounces (150 grams) white chocolate, coarsely chopped

1/3 - 1/2 cup (50 - 80 grams) crushed candy canes

Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles. Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.Makes about 25 pieces.

Posted by: Sallie & Julia

Peanut Butter & Chocolate Blossoms

I'm sure you've all seen this cookie before, but it's one of our favorites. This year we're using a new recipe for an old classic. Leave it to Cook's Illustrated to take it up a notch. This recipe replaces some of the peanut butter with ground peanuts for a more intense peanut butter flavor. Note in the directions--Instead of adding the chocolate Kiss after baking (as most recipes recommend), place the chocolate on the cookie for the last two minutes of baking. The brief amount of heat effectively stabilizes the exterior of the candy.These cookies are perfect any chocolate/peanut butter lover. Not a fan of peanut butter? Try the chocolate version. You can get pretty creative with these cookies. Some of the possibilities? Try the hugs, white chocolate kisses, or even the cute little candy cane kisses. If you like nuts, the kisses with almonds would be delicious too.

Peanut Blossom Cookies
Cook's Country

Makes about 8 dozen

Any Hershey's Chocolate Kiss—dark, milk, white, or "Hugs"—works in this recipe. For best results, the cookies should be baked on the middle rack, one baking sheet at a time. This recipe can be cut in half.

2 3/4 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup roasted salted peanuts
16 tablespoons unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
1 cup creamy peanut butter
2 large eggs , at room temperature
2 teaspoons vanilla extract
96 Hershey's Chocolate Kisses (from two 1-pound bags), ready-to-use or wrappers removed

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Whisk 1 3/4 cups flour, salt, baking soda, and baking powder together in medium bowl. Process remaining 1 cup flour and peanuts in food processor until ground, about fifteen 1-second pulses, then stir into flour mixture.
3. Beat butter and sugars together in large bowl with electric mixer at medium-high speed until fluffy, about 3 minutes. Add peanut butter and continue to beat until combined. Add eggs, one at a time, beating after each addition, until incorporated, about 30 seconds, then beat in vanilla, stopping to scrape down sides of bowl, if necessary. Reduce speed to low, add flour mixture in two batches, and mix until incorporated. Cover bowl and refrigerate dough until stiff, about 30 minutes.
4. Roll 1-inch balls of dough and space 2 inches apart on baking sheet. Bake until just set and beginning to crack, 9 to 11 minutes, rotating baking sheet from front to back halfway through baking (while cookies are baking, place additional balls of dough on second baking sheet). Working quickly, remove baking sheet from oven and firmly press one Kiss in center of each cookie. Return baking sheet to oven and bake until lightly golden, about 2 minutes. Transfer baking sheet to wire rack to cool for 5 minutes, then transfer cookies directly to wire rack to finish cooling. Repeat rolling and baking remaining cookies. Cool completely. (Cookies will be cool enough to eat after about 30 minutes, but Kisses will take 2 hours to set completely.)

Triple Chocolate Kiss Cookies
adapted slightly from Hershey's

48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates
1/2 cup (1 stick) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
2-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
Directions:1. Remove wrappers from chocolate pieces. Heat oven to 350°F. 2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well. 3. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet. 4. Bake about 8 -10 minutes rotating sheets halfway through . Gently press chocolate piece in center of each cookie; place back in oven and cook for 2 more minutes. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Posted by: Sallie & Julia

Chocolate Peppermint Cookies

If I had to choose my top ten all time favorites cookies, these would be one of them. I spied these in an issue of Martha Stewart's Living Magazine last year and they are a must have on my list now. Not only do they look beautiful, they taste amazing. I will warn you up front that they do take some time to prepare, but they are so worth it!

Chocolate Peppermint Cookies

Martha Stewart Living

Ingredients

1 cup all-purpose flour, plus more for surface
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon pure peppermint extract
8 large candy canes or 30 peppermint candies, crushed
2 pounds white chocolate, coarsely chopped

Directions
Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).
Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.
Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool. (Undecorated cookies will keep, covered, for up to 3 days.)
Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day. (I froze them last year and took them out as needed. They were just as delicious as they day they were made.) The recipe says it makes 6 dozen but when I made them I only got about 3 dozen.

Posted by: Sallie

Fantasy Fudge

What would Christmas be without fudge? We have been making this recipe with my Mom ever since I can remember. It comes right from the back of the marshmallow creme package. It is chocolaty, creamy, delicious, and pretty easy. We usually make some with nuts and some without, just to please everyone. All of the ingredients are really simple and it makes 3 lbs. Now the only problem will be getting it out of the house before you eat it all!

Fantasy Fudge

Kraft

3 cups sugar

3/4 cup margarine (we usually use real butter)

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow creme

1 cup chopped nuts (optional)

1 teaspoon vanilla extract

Traditional method:Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Posted by: Sallie & Julia

White-Chocolate Cherry Shortbread

We're so excited to start posting some of our favorite Christmas treats. From cookies to candy, breads and cakes there are so many delicious holiday goodies. It's hard to choose. Christmas is such a special holiday for us. As far back as we can remember our Mom spent what seemed like weeks in the kitchen making all different kinds of treats that we would deliver to teachers, neighbors and friends. When we got old enough we started helping and this is where our love for cooking began. Luckily we still live close enough to carry on this tradition in our own families. We still get together every year and make our Christmas plates together. Some of our recipes go back to the days with our Mom and others, like the one we're posting today, are new favorites.

Julia made these cookies one year and brought them for Christmas. One bite and the whole family was hooked. They have that classic, buttery shortbread taste but the added flavors from the cherries and almond extract are just amazing. They are so festive looking with their red and white colors and the white chocolate and sprinkles add that special little touch. They look really pretty stacked in a clear cellophane bag tied with Christmas ribbons.

White-Chocolate Cherry Shortbread Cookies
Better Homes and Gardens

Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped (we always use white chocolate chips)
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

Posted by: Sallie & Julia