December 21, 2012

Easy Goodie Bags

December 21, 2012/ Michelle Scheibe

I’m obsessed with Kraft paper and Baker’s twine. It’s become a problem. It’s like the new spray paint for me. Wrap anything in Kraft paper and twine and it’s instantly cute. No matter what.

I mentioned earlier this week that I have been baking up a storm. I usually take in a giant tray to work but this year I decided that I wanted to individualize things a little. Make my co-workers feel special. Or something caring like that.

I stuffed the bags full of goodies. Each type of treat was wrapped separately. I hate when baked goods share their flavors. It’s a Michelle thing.

The tags are from Brooklyn Limestone. I had thought about designing my own but these are too cute. Maybe next year.

Don’t worry, Amee loves me.

Any quick and easy co-worker gift ideas out there? I can always stock up for next year!

December 20, 2012

Andes Mint Truffle Cookies

December 20, 2012/ Michelle Scheibe

Man. I was doing so well with not putting crappy photos on my blog. But when you’re trying to do 100 things in one night in order to try to beat out a snow storm to your parents’ house, your food photography suffers. If I was a good blogger I would have taken the time to pick out the prettiest truffles. Instead I grabbed the top few that were stuck together in the container. Life goes on. Make these. They may stick together. They are still delicious. You will thank me.

Andes Mint Truffle Cookies

1/4 cup butter, cubed
1 cup (6 oz.) semisweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp. vanilla extract
1/8 tsp. peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp. baking powder
1/8 tsp. salt
1 pkg. (4.6 oz) mint Andes candies, chopped, divided
2 tsp. shortening, divided
1/2 cup vanilla or white chips

In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Cool slightly. Stir in the egg, sugars, and extracts. Combine the flour, cocoa, baking powder and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.

Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.

In microwave, melt 1 tsp shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in microwave until smooth.

Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set.

December 19, 2012

World’s Best Sugar Cookies

December 19, 2012/ Michelle Scheibe

This past week-end, Ike and I were baking up a storm.

Since blogland is pretty quiet this week, I figured I’d post a few of our favorite holiday recipes. Mainly because I like having easy access to them. It pays to blog.

Our very favorite holiday recipe is our sugar cookie recipe. I know others claim to have the best sugar cookie recipe. But they are wrong. Ours is the world’s best. Which makes me think of Elf. “You did it! Congratulations! World's best cup of coffee! Great job, everybody! It's great to be here.”

But seriously. Our sugar cookie recipe is the best. Make it. Try to prove me wrong.

World’s Best Sugar Cookies

1 1/2 cup butter
2 cups white sugar
4 eggs
1 tsp. vanilla extract
5 cups all-purpose flour
2 tsp. baking poswer
1 tsp. salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover. Chill dough for at least one hour (or overnight). Preheat over to 400. Roll out dough on lightly floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet. Bake 6-8 minutes in preheated over. Cool completely.

Frosting for World’s Best Sugar Cookies

Combine: