Taco Cupcakes

These are Oscar Watching Party worthy!  I found this and some other great recipes on emilybites.com.

Ingredients:
1 ½ t chili oil (found near the Asian ingredients)
½ lb 95% lean ground beef
1 T taco seasoning
¾ c canned black beans, drained and rinsed
16 wonton wrappers (found in the produce section)
5 T + 1 t of queso dip or salsa con queso (I used Wholly Guacamole Queso Blanco)
1 c chunky salsa (I used Wholly Guacamole Medium Salsa)
1 c reduced fat shredded Mexican cheese (I used Weight Watchers brand)

Directions:
1.    Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
2.    Heat chili oil in a sauté pan or large skillet over medium-high heat, add the ground beef and taco seasoning and brown beef, breaking it up with a spoon. Add black beans and continue to cook, stirring occasionally, for a few minutes until warm.
3.    Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Spoon a teaspoon of queso dip into each wonton wrapper and spread across the bottom. Follow by spooning some of the meat/beans mixture into each cup (using about half the total mixture) and then splitting ½ cup of the salsa evenly into each cup. Sprinkle about half the shredded Mexican cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining ingredients.
4.    Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.

Yields 8 taco cupcakes. Weight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 164 calories, 12 g carbs, 7 g fat, 12 g protein, 1 g fiber

Oatmeal Chocolate Peanut Butter No Bake Candy Bars

Name long enough for you? 

Could it be true???  Delicious and good for you?  I made these this week and they are delicious yumminess.  You must use the coconut oil, it is a key ingredient.  I had never used it before but I am so glad I discovered it.  It's a little pricey but so worth it and it has lots of uses....not just for cooking!  

You don't have to eat much of this deliciousness (even though you will want to) and they give you tons of energy!

 Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
*it is sorta like a chocolate oatmeal no bake cookie, but extra creamy and special.  it almost reminds me of fudge, but with the added texture of the oats and occasional chewy sweetness of the dried cranberries--yum!


1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats, chocolate chips and dried cranberries.  Stir until combined and chocolate chips are melted.

Spread into a 9x13 pan.  Refrigerate until hardened, about an hour.  Store in refrigerator. 

Want to know more about coconut oil and its health benefits?  Read this post about it here.

Chocolate Mint Cookies

Here's another one for your Valentine.  This is fudgy goodness!

Double Chocolate and Mint Cookies

ingredients

12 cookies

Double Chocolate and Mint Cookies 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into ½-inch pieces 2 tablespoons unsalted butter, at room temperature 1 cup flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon salt ⅔ cup sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract One 4.67-ounce package chocolate mint thins, such as Andes, chopped into ½-inch pieces

instructions

Double Chocolate and Mint Cookies Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Combine the chocolate and butter in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool for 10 minutes. Whisk together the flour, cocoa, baking powder and salt in a medium bowl. Whisk the sugar, eggs, 2 tablespoons water and vanilla to blend in a separate large bowl. Stir in the dry ingredients and fold in the cooled chocolate using a rubber spatula. Fold in chocolate mint pieces. Chill dough to firm slightly, 10 minutes. Using a 1/4 cup to measure, drop 6 mounds of batter onto each baking sheet, spacing apart. Put one sheet on the center rack in the oven, and one on the bottom rack. Bake cookies 9 minutes. Switch the baking sheets (top to bottom) and bake the cookies until slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool completely on the baking sheets (cookies may deflate slightly as they cool)

Brownie Walnut Pie

Just in time for Valentine's Day!  I know my Valentine will love it!

 

Brownie-Walnut Pie

ingredients

8 to 10 servings

Brownie-Walnut Pie 6 tablespoons unsalted butter, diced 3 ounces unsweetened chocolate, chopped 1 ¼ cups packed dark brown sugar (about 9 ounces) 3 eggs, at room temperature 3/4 cup flour ¼ teaspoon fine salt ½ cup walnut pieces, toasted Walnut halves, optional Ice cream or sweetened whipped cream, optional
Biscotti Crumb Crust One 5.5-ounce box biscotti (about 8), coarsely broken ½ stick unsalted butter, chilled and diced ¼ cup packed dark brown sugar

instructions

Brownie-Walnut Pie Preheat the oven to 350 degrees F. Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted. Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar, then the eggs, one at a time. Stir in the flour and salt with a flexible rubber spatula. Stir in the nut pieces. Scrape the batter into the prepared Biscotti Crumb Crust. Press a ring of walnut halves, if using, into the batter around the top edge. Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes. A wooden skewer inserted into the center should come out with some moist batter still attached. Cool the pie completely on a rack. Cut the pie into wedges and serve with ice cream or whipped cream, if using.

Biscotti Crumb Crust Preheat the oven to 350 degrees F. Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed. Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim. Bake the crust until golden and feels firm to the touch, 15 minutes. Cool the crust completely. Yield: 1 pie crust.

Roman-Style Chicken

Well hello friends!  I have been taking a break from posting since the holidays but now I'm ready to get back at it.  Here is a great recipe for Roman-Style Chicken from Giada DeLaurentis, I love her recipes!  This one is healthy and only 266 calories per serving. 

Ingredients

• 4 skinless chicken breast halves, with ribs
• 2 skinless chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 ounces prosciutto, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

SERVES 6; Calories: 266; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 28 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber 1.5 grams; Cholesterol: 76 milligrams; Sodium: 1,307 milligrams

Wine Cork Reindeer

What a cute way to recycle your wine corks...make reindeer with them.  All you need is the cork, some twigs, and a red nose. You could use them as place cards on your table and the guests could take them home as a little gift.  Love it!

Monte Cristo

This one if for my son Chad.  The recipe is from Closet Cooking and it sounds decadent.

Ingredients

• 4 slices bread
• 1 cup cheese, grated
• 3 slices honey ham
• 2 teaspoons mustard (optional)
• 2 eggs, lightly beaten
• 1/4 cup milk
• 1/2 teaspoon vanilla
• butter
• maple syrup or powdered sugar and jam

Directions

1. Place two slices of bread down, top with half the cheese followed by the ham, mustard and the remaining half of the cheese and finally the remaining slices of bread.
2. Heat a pan over medium heat and melt a bit of butter in it.
3. Meanwhile, mix the eggs, milk and vanilla and dip the sandwiches into the mixture to coat both sides.
4. Place the sandwiches into the heated pan and cook until golden brown on both sides, about 2-4 minutes per side.
5. Serve topped with maple syrup or with powdered sugar and jam.

http://www.closetcooking.com/2007/07/monte-cristo.html

Blondie with Dark Roots

Title got your attention???  I thought so, it's not exactly what you are thinking though.  One of my favorite chef's is Guy Fieri and I love Dinners, Drive-Ins and Dives.  He has a great sense of humor so naturally on this 12th day he brings the Blondie with Dark Roots.  This recipe sounds yummy, I'm going to make them to take to a school party this week. 

 Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 1/3 tablespoons (1/3 cup) unsalted butter , at room temperature
• 3 ounces cream cheese, at room temperature
• 1 cup packed light brown sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1/2 cup chopped hazelnuts
• 1/4 cup sweetened shredded coconut
• 1/2 cup dark chocolate chips or chunks

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray .

Whisk the flour, baking powder, baking soda and salt in a small bowl.

Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.

Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.

Dark Chocolate Whoopie Pies

Alex brings this recipe on the 11th day, this one takes me back to when I was a kid! Love.....

Ingredients

The whoopee pies:

• 2 ounces unsweetened chocolate, chopped
• 4 ounces semi-sweet chocolate chips
• 1 stick (or 1/2 cup) unsalted butter, cubed
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• Zest from 1/2 lemon
• 1 cup all-purpose flour
• 1/3 cup Dutch processed cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

The filling:

• 1 1/4 cups milk
• 1 cup slivered almonds, toasted
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 3 egg yolks
• 1/2 teaspoon pure almond extract
• 1/2 cup melted chocolate, for drizzling or dunking, optional

Directions

Preheat oven to 375 F.

Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).

In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.

Separately, sift together the flour, cocoa powder, baking powder and salt.

When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.

Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.

Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.

Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.

In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.

Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.

Loves of My Life

I post a lot of things I love....but here are a few pics of the the PEOPLE that I love.  These were taken at my son's wedding to the  love of his life.  I love you Chad and Jennifer!

Precious

Me, Mawmaw and Jayden....We were dancing all night long!

My husband and his Mom

I love you both and wish you an eternity of happiness. God bless you.

Macadamia-Coconut Cookie

On the 10th day of cookies Sandra sends this quick and easy Macadamia-Coconut Cookie recipe.  Perfect for that last minute party treat!

Ingredients

• One 17.5-ounce package sugar cookie mix
• 1 egg
• 1 stick butter, melted
• 3/4 cup flaked sweetened coconut
• 1/2 cup chopped macadamia nuts (recommended: Mauna Loa)
• 1/2 cups white chocolate chips, for drizzle

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.

Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.

Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.

Throwdown Chocolate Chip Cookies

I've been told I make the best chocolate chip cookies so I guess I'll have to take on Bobby Flay!  Here is his recipe for the 9th day of Cookies.

Ingredients

• 2 cups plus 3 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/3 cup dark brown muscavado sugar
• 1/3 cup light brown muscavado sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
• One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut

Directions

Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.

Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.

Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.

Meringue Cookies

Here is Anne's "as guilt-free as holiday treats can be" 8th day recipe:

Ingredients

• 2 cups sliced blanched almonds
• 4 large egg whites
• Pinch kosher salt
• 3/4 cups granulated sugar
• Pinch ground cinnamon

Directions

Preheat the oven to 325 degrees F.

Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.

Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.

Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.

Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.

Cherry White Chocolate Almond Sandwich Cookies

This 7th day cookies recipe comes from Jeff Mauro. 

Ingredients

Cookies:

• 2 cups plus 2 tablespoons bleached all-purpose flour (about 10 1/2 ounces)
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking soda
• 3/4 cup unsalted butter, melted and cooled slightly (12 tablespoons)
• 1 cup packed light or dark brown sugar (7 ounces)
• 1/2 cup granulated sugar (3 1/2 ounces)
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup white chocolate chunks or chips
• 1/2 cup dried sour cherries

Filling:

• 3/4 cup almond butter
• 1/4 cup confectioners' sugar
• 1/4 cup unsalted butter, softened (4 tablespoons)
• 1/8 teaspoon fine salt

Directions

For the cookies: Heat the oven to 325 degrees F with racks in the upper and lower thirds of the oven. Line 2 rimmed baking sheets with parchment paper and set aside.

Mix flour, salt and baking soda in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the egg, egg yolk and vanilla extract and mix until incorporated. Then add the flour mixture, white chocolate and sour cherries. Mix until incorporated.

For large cookies, scoop out 1/4 cup of dough, roll in a ball, and using fingertips, pull apart into two equal halves. Rotate 90 degrees and lightly smoosh back together, with the rough edges on top. Place formed dough balls on one of the prepared baking sheets, about 3 inches apart. For smaller cookies, follow the same technique using 2 tablespoons of dough per cookie. Bake until the edges are slightly golden and middles are still soft but not wet, 20 to 23 minutes for large cookies, 15 to 17 minutes for smaller cookies. Let the cookies cool for 20 to 30 minutes on the baking sheets.

For the filling: While the cookies are cooling, beat the almond butter, sugar, butter and salt with a handheld mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.

To assemble the cookies: Schmear 2 to 3 tablespoons of the filling for the large cookies and 1 to 2 tablespoons for the smaller cookies onto the bottom side of the cookie. Place another cookie bottom-side down onto the filling. Repeat with the remaining cookies, cut in half and serve.

Holiday Biscotti

On the 6th day of Christmas Ms. Giada sent to me:

Holiday Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon grated lemon zest
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup pistachios, coarsely chopped
• 2/3 cup dried cranberries
• 12 ounces good-quality white chocolate, chopped
• Red and green sugar crystals, for garnish

Directions

Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.

Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
As you dip the biscotti into the melted chocolate, you can also dip them into crushed pistachios if you like.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.

Spiced Gingerbread Piggies

The 12 Days of Cookies is fun, it reminds me of my Cookie Swap party days.  I did one every year! I guess this is the new age kind of swap, you get the recipe but the down side is you don't get any samples to take home!
and on the 5th day.....Pat and Gina's Spiced Gingerbread Piggies!  How fun is that????

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup light brown sugar
• 1/4 cup mild molasses
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 2 teaspoons ground allspice
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• Royal Icing, recipe follows
• Special equipment: 5-inch-long and 3-inch-wide copper piggy cookie cutter

Directions

Combine butter, sugar, and molasses in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together.

Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.

Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.

Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough.

Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.

Royal Icing:

• 2 egg whites
• 3 cups confectioners' sugar, whisked to remove lumps
• Juice of 1/2 lemon
• Food coloring, optional

Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if using, and mix well. Place in icing bags with fine tips to decorate cookies.

Cranberry Margaritas

This pretty cocktail recipe comes from Rebecca Rather. To make the margaritas, fill a cocktail shaker with ice; combine the cranberry juice, tequila, Triple Sec and lime juice and,shake well (or as she puts it, shake like hell). Then strain the margarita mixture into some glasses full of ice.

If you’re feeling festive, you can garnish the drink with thinly sliced limes, fresh cranberries or a small ornament threaded with a skewer. To make the sugar rim, just run a wedge of lime around the edge of your glass, and dip it into a saucer of sugar.

Adapted from Rebecca Rather’s “The Pastry Queen Christmas”
Yield: 4 servings

• Wedge of lime
• Sugar
• Ice cubes for shaking and serving
• 1/2 cup cranberry juice or cranberry juice cocktail
• 1/2 cup silver or other 100% agave tequila
• 1/4 cup orange liqueur (Grand Marnier, Triple Sec or Citronage)
• 1/4 cup fresh lime juice
• Garnishes: thinly sliced limes or fresh cranberries

1. Run a lime wedge around the rim of the glass, and dip the edge in sugar to coat. Fill glasses with ice. Set aside.
2. In a cocktail shaker filled with ice, combine all the ingredients, and shake like hell.
3. Strain into ice-filled glasses and serve.

Mint Cookies

OK so I was a little behind on posting the Food Network Stars 12 Days of Cookies, it was a busy week!  So I have posted 4 today, all caught up. Here is Melissa's recipe for Mint Sandwich Cookies:

Ingredients

Cookies:

• 1/2 cup unsalted butter, softened
• 2 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1 1/4 cup all-purpose flour
• Colored sugars, such as green, blue, red, silver and white

Mint Filling:

• 1/2 cup confectioners' sugar
• 2 tablespoons butter, softened
• 1 or 2 drops mint extract
• 1 or 2 drops red or green food coloring
• Confectioners' sugar, for dusting, optional

Directions

For the cookies: Preheat the oven to 375 degrees F. Cream the butter, cream cheese and sugar until smooth using a handheld mixer in a medium bowl. Add the flour slowly, mixing on low, until incorporated. Scoop the dough into a ball using your hands and cover with plastic wrap. Refrigerate until the dough has firmed slightly, about 30 minutes.

On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.

Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.

For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.

Paula's Loaded Oatmeal Cookies

Paula's recipe, YUM (can't ya just here her saying that as she takes a big ole bite? Love her):

Ingredients

• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup vegetable shortening
• 3/4 cup packed light brown sugar
• 1 egg
• 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 cup quick-cooking oatmeal
• 1/2 cup raisins
• 3/4 cup chopped walnuts
• 1/2 teaspoon pure vanilla extract
• Brown Butter Icing, recipe follows

Directions

Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.

Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color.

Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

• 1/4 cup (1/2 stick) butter
• 1 1/2 cups sifted powdered sugar
• 1/2 teaspoon vanilla extract

In a small saucepan heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in sifted powdered sugar and vanilla. Stir in enough water (2 to 3 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

Gingersnaps

Alton Brown's Gingersnaps:

Ingredients

• 9 1/2 ounces all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground clove
• 1/2 teaspoon kosher salt
• 7 ounces dark brown sugar
• 5 ounces unsalted butter, at room temperature
• 3 ounces molasses, by weight
• 1 large egg, at room temperature
• 2 teaspoons finely grated fresh ginger
• 4 ounces finely chopped candied ginger
• Sanding sugar, for sprinkling, optional

Directions

Preheat the oven to 350 degrees F.

In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.

Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.

With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.

Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.