Holiday Cookie Tray

Tomorrow is the day I start baking away! I love the day before Christmas Eve, or Christmas "Adam" as the Mr. calls it. Those last few days before the big celebration begins are so much fun to me. I normally stay in my PJ's and bake until my heart's content. But with two busy little "helpers" this year, I've decided to make cookies this year that are much easier to manage and a hit with kiddos!

I always include four different types of cookies on my tray. I make four full batches, but just put enough of each one to fill the tray. Then, as we travel from house to house, I can simply refill the tray in between house visits in order to arrive with a beautiful cookie tray. The four cookies I've chosen for this year are very "semi-homemade" but look and taste great! :)

#1 - Peppermint Oreo Truffles : My FAVORITE!

-1 package of peppermint oreos (The cool mint ones work too, but you'll need to add a few drops of peppermint extract)
-1 package of cream cheese, softened
-1 package of chocolate almond bark or dark chocolate candy wafers
-Crushed candy canes

*Crush your oreos into fine crumbs. Mix with the cream cheese. Add peppermint extract if desired and roll into balls. Please them on a cookie sheet and stick in the fridge or freezer until firm.
*Melt your candy wafers.
*Using a fork, roll the oreo balls into the melted chocolate. Tap the excess off and place back on the cookie sheet to dry.
*Immediately sprinkle with crushed candy canes and place in the fridge or freezer to set.

#2 - Candy Cane Mint Milanos - Semi-Homemade, but not semi-yum!


1 or 2 packages of mint milano cookies
1 package of red candy wafers
crushed candy canes

So easy: Melt the candy wafers. Dip the tip of each cookie into the melted chocolate and coat with crushed candy canes. Place it on wax paper until set. I first saw this idea on pinterest and I had to steal it! My dad came by as Lily Rain and I were making these and he thought they were terrific! Below is a pic of the finished project and the link to the original inspiration.

#3 - Dark Chocolate Peppermint Marshamallows - Kid Pleaser

I saw the recipe for these bad boys on the back of a jumbo bag of peppermint marshmallows. Not the minis, but the huge ones. These only need three ingredients as well:
-1 bag of peppermint marshmallows
-1 bag of dark chocolate candy wafers
-crushed candy canes

Directions: Melt your chocolate. Dip each marshmallow into the chocolate and tap off excess. I think using a fork works best. Sprinkle with crushed candy canes and let it set. Enjoy!


#4 - Candy Cane Sugar Blossoms - The "pretty" cookie


I saw the recipe for these cookies on pinterest as well and I thought they would be great to set out for Santa. I love the red and green combo and how easy they are to make.

-1 bag of sugar cookie mix and the ingredients listed
-red and green sugar
-Candy Cane Hershey Kisses

Prepare the sugar cookie dough as directed. Roll into one inch balls and then roll in the sugar color of your choice. Place the colored cookie dough on a cookie sheet as bake as directed. Once baked, immediatley place a candy cane kiss on the center of each cookie. Let the cookies cool completely and store in an air tight container.

I hope you are able to use some of these easy and yummy cookies this year. If not, store it until next Christmas.

I hope that you and your family have a wonderful and blessed Christmas. I pray that through the busyness of it all, we can each take time to remember what this amazing holiday is truly all about. I pray we are able to recognize the miracle of God coming to earth as a baby in order to establish a relationship with each one of us.

^" Today in the town of David a Savior has been born to you; he is the Messiah, the Lord." Luke 2:11

What I'm into these days...

This summer I was into cupcakes. I was trying a new recipe every weekend.

Now, I'm into cheesecakes. Ever since I bought my springform pan, I've been looking for cheesecakes to make, and picking up 5 or so packs of cream cheese every time I turn around.

Anyway, the pumpkin cheesecake I made at Thanksgiving was a success. I've adventured on to make two more for Christmas:

Peppermint Bark Cheesecake and Mocha Truffle Cheesecake.

Both were very very good and would be great to take to any Christmas gathering, or just to have sitting around your house. But, if your anything like me, I can't have desserts just sitting around or they will be eaten in record time. Feel free to follow my own personal philosophy: Make it then take it!


Peppermint Bark Cheesecake
Please note that this is very "pepperminty" and if you love peppermint and chocolate the way I do, you will love this cheesecake. I first saw the recipe here and adapted it to the following recipe:

Ingredients

• 1-1/2 cups oreos crushed 
• 1/3 cup butter, melted
• 
  FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 4 eggs
• 2 tablespoons vanilla or white chips
• 1/2 to 3/4 teaspoon peppermint extract
• 1/4 cup mini-chocolate chips (I used semi-sweet)
• Crushed peppermint candy (I used Andy's peppermint chips) and whipped topping, optional

Directions

• Combine the first two ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in chocolate chips and peppermint chips. Set aside.
• In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, and extract. Mix well. Pour the remaining cream cheese mixture over crust. Top with the peppermint mixture.
• I put just a few drops of red food coloring on top of the mixture and used a knife to make a swirl design on the top.
• Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer.
• Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers.

Here is a pic of my version just before baking:

The finished product:

My husband is not a fan of peppermint and chocolate, but he does love coffee, so that is where I went for this next cheesecake:

Mocha Truffle Cheesecake:

I had a cookbook with this recipe, but it can also be found here. I copied it straight from the book, but I would suggest using vanilla extract instead of almond extract in the whipped topping. I wasn't a fan of the topping, but the cheesecake itself was AMAZING!! I served this cheesecake to the same family members as the peppermint bark and they were equally divided on which one was better. The only thing I added was some melted chocolate piped onto the top.

Ingredients

• 1 package (18-1/4 ounces) devil's food cake mix
• 6 tablespoons butter, melted
• 1 egg
• 1 to 3 tablespoons instant coffee granules
• 
  FILLING/TOPPING:
• 2 packages (8 ounces each) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• 3 to 6 tablespoons instant coffee granules
• 1/4 cup hot water
• 3 eggs, lightly beaten
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon almond extract

Directions

• In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
• In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water. Add coffee to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
• Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
• Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Refrigerate leftovers.

Please continue to check back this week as I will be posting four different cookie recipes. Every year I make a large cookie tray. This serves as a great dessert dish to take to the 8 different places we travel each year. I can keep them in containers and refill the tray after each visit. We also put some on Santa's plate and save a few to snack on. :) These recipes are super easy, but super yummy, and always a hit!