pretty, happy, funny, real...

~ Capturing the context of contentment in everyday life ~

@Like Mother, Like Daughter

{pretty}

Miss Courtney and her buck teeth...wearing her new Christmas
sweater that Daddy picked out to match her blue eyes. 

{happy}

Two of the most precious gifts I have ever received from God...
they make my Mama heart sing.

How do you make an almost 47 year old man break out in 10 year old
glee on Christmas morning??
You surprise him with something he never expected...Legos for DAD!
I knew last summer that I would be doing this. Every time we went
into the Lego store shopping for a nephew or Godchild birthday,
Jerry would pick this box up and read and smile and would often say
"Man to be ten again."
SCORE!!
Of course he will need the assistance of a seven year old to build it.
Noahman we need you!! 

{funny}

Check out Miss Courtney's best "Seriously Dad...can you be any slower" look.
I love her facial expressions. They always make me laugh. 

{real}

For the first time in a year, Jerry actually had a week off between Christmas
and New Years. There was a list of home projects that have been waiting for
a time when we could work together, along with #1 son. So this past week
we removed the 30 year
old carpet, (yes you read that right, 30 years old! Ick)
from both downstairs bedrooms.
What we found beneath makes me want to rip it out of the entire house right now.
Just awful yuckiness...

Miss Courtney's hospital bed is in, the dresser to the right was bought on
Craigs list along with two other pieces this Fall. I will be repainting in the Spring.
I can't wait! The blue things are her adult diapers that I needed
to find a creative storage space for. Just one of the challenges in
a special needs young adult room. 

This is how it looks this morning. The quilt on the wall was made for her
by her Great Grandmother Hunter and her Grandmother Lenaburg.
In the new room configuration, her lift is by the window to easily use in
lifting her between rooms, saving Mom and dad'd backs, her wheelchair is to
the left against the wall, and her stander is set up next to the bed (not in picture).
This Spring we will paint the walls and I will be sewing a bed skirt for the bed
(so we don't see the diapers) as well as figuring out how to cover the side rails so
she doesn't bruise her hands when she whacks them.
A creative challenge indeed!

I think she's happy with it...

The great news on this little reno was that we spent under $100 and that was because hubby needed a new tool box and a crow bar. Everything else we had in the house. In the Spring we will paint and decide what we want to do for the floors. The original clay tiles are not the prettiest  thing going but they will do for now. 

What are your thoughts? Are hard wood floors worth the cost? Is there something we can do ourselves? Should we just re-carpet? So many choices for the color scheme as well. She has a lot of pink that people have given/made for her and I want to keep it...so I need a wall color that coordinates that isn't green. 

Thoughts??

holiday hangover...

I have a holiday hangover...no not THAT kind of hangover...that would mean there was much merry making in the last few days...I suppose there was but there was also MUCH frustration...oy vey...I am so NOT a technical person...my hangover has required two naps in one day due to the migraine caused by my computer crashing...losing an entire YEARs worth of photos...trying to rebuild the photo library in the midst of prepping for Christmas Eve Mass...dinner for six...still rebuilding photo library...crashing blog site...wrapping presents...baking bread and cinnamon rolls for Christmas Day...almost done rebuilding photo library...do you know how many pictures I take in a year???...sweet mama way too freaking many...still searching for the pictures for the last four days of my Christmas Treats Extravaganza posts...they may appear before the New Years...possibly....maybe...we are a miracle believing family ya know...I need more eggnog to make it all better...in the meantime I offer this lovely picture of what a holiday hangover looks like...Merry Christmas and Happy New Year!

really...there are no words needed...

merry christmas...

Stationery card

View the entire collection of cards.

crash...

Hello Dear Readers...pardon the blank space. I have spent the last 24 hours retrieving a years worth of photos that were accidentally erased for the computer as I was trying to make this years family Christmas card. AHHHHHH!!! I am a wee bit stressed and can't wait to get back in the kitchen.

I have recipes to and will do so later today.

I so appreciate your patience. You rock!!

Until then...
M

orange cranberry pound cake...

baked in a "holiday ring" bundt cake pan...lovely and delish...

It's Day 21 of our 25 Days of Christmas Treats Extravaganza!!! This pound cake was simple to put together with ingredients found in my pantry. It was a HUGE hit at school with anyone taking a bite walking away singing with joy. The cake is moist and filled with spectacular flavor. It just reminds me of Christmas with the cranberries and citrus flavor. 

Happy Baking!

Mary

(for more recipes...head over here...click)

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Orange Cranberry Pound Cake

recipe from Betty Crocker.com

1 box Betty Crocker® SuperMoist® golden vanilla or yellow cake mix

1 box (4-serving size) vanilla instant pudding and pie filling mix

1 cup water

1/2 cup butter or margarine, softened

1 to 2 teaspoons grated orange peel

4 eggs

1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)

Powdered sugar  (if desired)

Orange Sauce (if desired)

1 cup granulated sugar

1 tablespoon Gold Medal® all-purpose flour

1/2 cup orange juice

1/2 cup butter or margarine

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.

In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.

Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Makes 16 servings

tasty tuesday ~ martha's cranberry coins...

Cranberry happiness!

We are almost there my friends. It's Day 20 of our 25 Days of Christmas Treats Extravaganza!! I love cranberries. I am sure you've noticed by now. I also love shortbread. This recipe combines both. Don't these look absolutely lovely. They are screaming holiday happiness!! These just melt in your mouth they are so wonderful and quite simple to make. It will take a bit of time since the dough has to set for a few hours but they will be worth the wait. I promise!

Happy Baking!

Mary

(for more recipes...head over here...click)

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This weeks recipe is being shared with Mouthwatering Mondays @ ASouthernFairyTale, Homemaker Mondays @ 11th Heaven's Homemaking Haven, Made by You Mondays @ Skip to my Lou,  Tuesday's Tasty Tidbits, Nap Time Creations, Balancing Beauty and Bedlam , Made From Scratch Tuesday @ From Mess Hall to Bistro, Totally Tasty Tuesday @ Mandy's Recipe Box, Domestically Divine Homemaking Link Up,  Delicious Dishes, Tempt Your Tummy Tuesday, Tuesdays at the Table, 33 Shades of Green, as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.

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shortbread +  dried cranberries = absolute perfection!

Martha's Cranberry Coins

(Recipe from MarthaStewart.com)

Ingredients:

1 cup (2 sticks) unsalted butter, softened

3/4 cup confectioners' sugar, sifted

1 teaspoon pure vanilla extract

2 cups all-purpose flour, sifted

1/2 teaspoon salt

1/2 cup chopped dried cranberries

Directions

Beat butter, confectioners' sugar, and vanilla with a wooden spoon until smooth. Add flour and salt; stir just until combined. Stir in dried cranberries. Divide dough into quarters.

On parchment, shape each portion into a log about 1 1/2 inches in diameter and 4 inches long. Wrap logs tightly in parchment or plastic. Chill 30 minutes or up to 1 day. (Dough can be wrapped tightly in plastic and frozen up to 1 month.)

Preheat oven to 325 degrees. With a sharp knife, slice dough into 1/4-inch-thick rounds. Rotate log as you cut to keep it from flattening. Place rounds on parchment-lined baking sheets, 1 inch apart.

Bake, rotating sheets halfway through, until edges just begin to turn golden, 20 to 22 minutes. Let cookies cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

as many blessings as christmas lights...

I have been rather quiet here in this space other than to publish cookies recipes and sweet things these past few weeks. Life has been very challenging and incredibly busy. Miss Courtney's weight loss continues to be an issue that befuddles both us and her physician's as well. I have also had to endure a medical procedure or two in the last month so between the two of us, we have had at least three doctors visits a week. Yippee!

Not to worry though, I am fine and Miss Courtney will be in time...at least I pray so.

With one week until Christmas celebrating the birth of Our Lord, I wanted to take a deep breath, be still for a moment and count my blessings...because there are so many...

#645 ~ 1,650 Christmas Lights for Miss Courtney...

Blessings # 645 ~ #692
* 1,650 Christmas Lights for Miss Courtney
* decorating the family tree 
* sharing the story of each ornament as we place it on the tree
* flour, sugar, butter, and cinnamon
* recipes that are passed down from generation to generation
* soy chai tea latte
* making a list and checking it twice
* receiving Christmas cards and letters from friends and family
* being surrounded by the music of the season
* jingle bells
* wrapping stair rails with evergreens and ribbon
* ribbons, tape and holiday wrapping paper hiding special surprises
* finally finding the perfect gift for hubby
* cookie decorating with my favorite guy
* cookies, cookies and cookies

#659 ~ cookies...cookies...cookies!

* humility and grace to face each medical challenge
* playing St. Nicholas delivering joy and love to dear ones
* wool socks and yoga pants
* flannel shirts and mittens
*sparkly party clothes and high heels
* egg nog and spiced rum
* the sweet surprises left by neighbors
* watching the excitement on CollegeMan's face as he snuck in his Christmas gifts, knowing he got just the right ones. 
* new fabric and patterns promising hours of creative delight
* chocolate peanut butter fudge wrapped for giving
* teachers and therapists who love my daughter and surround me with love
* walking next to the man who holds my heart
* watching my daughter dissolve into giggles as her big brother reads "How the Grinch Stole Christmas" with his special "CindyLooHoo" voice
* successful medical procedures with clean results
* surviving many seizures with prayer and patience and a bold determination to see the TRUTH of God's provision in each circumstance
* praying to Rosary daily as Miss Court and I drive to school
* holding a precious little one who means the world to her Mama and Daddy, so new at this vocation called parenting.
* a patient spouse willing to take on more so his wife can rest
* the gift of marriage
* holding hands during the Our Father knowing HE is the reason for the season
* looking across the table at the man that I have loved for 25 years and knowing he probably loves me more, if that's possible.
* writing friends who believe that I will accomplish what feels like impossible
* the power of encouraging words and the grace to use them often
* lighting the fourth candle on the Advent wreath
* taste testers who wait in joyful anticipation of my next culinary success
* completing the blog edition of my memoir
* having the guts to begin the revisions for the "book" version of the memoir (that's ALL God's doing)
*celebrating the successes of others
* the honor of praying for others in distress
* Mary, the Mother of God's humble "yes"
* hope for a New Year and all the new opportunities

Head on over to Ann Voskamp @A Holy Experience to be inspired once more

farmgirl follies cut-out cookies...

These are instant gratification sugar cookies...no refrigeration required!
From rolling to oven to cooling rack to decorations all in the same afternoon!

It's Day 19 of 25 Days of Christmas Treats Extravaganza!! Today we tackle...

Sugar cookies.

They require several steps. Refrigeration and waiting. Rolling out and more refrigeration. Then there is the question of wether you should ice them or just use sprinkles. These are critical choices you know.

Which do you prefer? Sprinkles or frosting?

Fo me there is no choice. Any opportunity to make frosting and I am there baby. So when I received the request to research sugar cookies that did not require refrigeration, I grabbed a hot cup of tea and began reading sugar cookie recipes.

I think my snowman needs a shave! LOL!

I had no freakin idea there were so many ways to make sugar cookies! I read my cookbooks. They all called for refrigeration. No good. Then Google and I made fast friends. I read recipe after recipe on-line. That's when I came across the FarmGirl Follies blog. Her cut out cookies recipe does not require refrigeration AND it involves cream cheese frosting!!

 SCORE!! Sugar cookies I could get behind. 

The secret is the eggs. They bind everything together so the cookies don't loose their cutout shape.

Yea for eggs!

Thank you FarmGirl Follies! You have solved a huge baking dilemma.

For the recipe PLEASE click here!! You won't regret it!!

Happy Baking!

Mary

(for more recipes...head over here...click)

happy little gingerbread men...

I prefer my Gingerbread Men naked...as in...I am not a huge fan of Royal Icing...
so I left them in their natural state of yumminess...

When I first started this little baking celebration I put out the word on facebook asking if there were any particular recipes that people wanted me to research. Two particular cookies kept popping up. Sugar cookies and gingerbread. 

Gingerbread is a new addition to my life. I was not a fan in my younger years but the palette changes as we age and last year I was re-introduced and the search for the perfect gingerbread cookie began. I made Gingerbread Trees with Lemon Icing and fell in love. These cookies were crisp and light, with a lovely hint of ginger, nothing overwhelming mind you. I made them three times over the course of a month. 

Yes, they were that good!

Well my friends, I have found another winner with this recipe. The orange zest is the key to happiness here. It breaks through the heaviness of the molasses. The recipe calls for mild molasses but I tried it with blackstrap as well and it was just as yummy I must say. 

So let us raise a toast to Day 18 of the 25 Days of Christmas Treat Extravaganza!!

Happy Baking!

Mary

(for more recipes...head over here...click)

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Gingerbread Cookies

(recipe adapted from Fine Cooking) 

Ingredients:

3 1/2 cups unbleached all purpose flour

2 1/2 t ground ginger

1 t baking soda

1 t ground cinnamon

1/2 t ground nutmeg

1/4 t ground cloves

1/4 t salt 

1/2 cup unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

3/4 cup mild molasses

1 T finely grated orange zest (usually one orange)

Directions:

In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt  In a stand mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes.  Add the egg, mixing until combined, then add the molasses and orange zest and beat on medium until smooth stopping to scrape the bowl as needed, about 2 mintues.  On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping bowl as needed, about 2 minutes.  The dough will be very stiff and sticky.  Scrape the dough onto a lightly floured baking sheet and pat into 1-inch thickness.  Cover with plastic wrap and refigerate for an hour.  

Position the racks in the upper and lower thirds of oven and preheat to 350.  Line baking sheets with parchment. 

Cut the chilled dough into quarters.  on a well-floured surface, roll out dough to 1/8 inch thick. Cut out the cookies and space on cookie sheets 1/2 inch apart. 

Bake the cookies, rotating and swapping the sheets position halfway through, until firm to the touch and the edges are slightly golden, about 10 minutes.  Place the cookies on a rack and cool completely.

mary's cranberry tangerine griddlecakes...

A country brunch...ham, eggs, fruit and fabulous griddlecakes...

Today was one of those days. You know the ones. Everything floats along and you don't want it to stop. There were no seizures for Miss Courtney, no bad attitude form Collegeman, no envelopes with windows in the mail and the love of your life is actually home and ready to assist in the holiday merriment. 

Maybe it was because I went out of my way to make a spectacular brunch filled with a few of my families favorite things. There was organic ham and lovely free range chicken eggs, fried up in the iron skillet of course. I was thinking pancakes, to round out the plate, but then I saw the bowl full of tangerines on the counter and I knew it was time to experiment. 

I started with a griddlecake recipe I have used for years. I changed out the flour to up the fiber content and then I saw the bowel of tangerines a whammo...I had my flavor profile. I added the juice and zest form a tangerine, some cinnamon, and a handful of Craisins. These griddlecakes were light and scrumptious. Not your traditional sweet thing for the holidays but amazing nonetheless. 

So here's to Day 17 of 25 Days Of Christmas Sweet Treats Extravaganza!!

Happy Baking!

Mary

(for more recipes...head over here...click)

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See the happy little craisins peeking out...sweet!

Mary's Cranberry Tangerine Griddlecakes

(recipe from Mary Lenaburg)

Ingredients:

1/2  to 3/4 cup buttermilk 

2 tablespoon butter-melted

zest and juice of one tangerine

1/2 teaspoon cinnamon

1/2 cup Craisins

1 egg

1 cup white whole wheat flour

1/2 teaspoon baking soda

2 tablespoon sugar

1/2 teaspoon salt

mix ingredients togther and use buttered gridle.  add more buttermilk for thinner pancakes

traditional spritz cookies...

Happy Sprinkles!!

I love spritz cookies. You can make so many different shapes. You can use so many different colors of sprinkles. I love sprinkles...they make me so happy. It's the fairy dust of the baking world. These cookies are really so very easy. All you need is a spritz cookie maker which can be purchased on sale your local retailer for under $20. It's a well worth the investment.  

Happy Baking!

Mary

(for more recipes...head over here...click)

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Traditional Spritz Cookies

(recipe from about.com)

For success with this Christmas favorite, use real butter and press the cookies upon cold ungreased cookie sheets. Chill cookie sheets for at least 1 hour.

Ingredients:

2 cups unsalted butter

1 cup sugar

1 egg

1/2 tsp. vanilla

1/2 tsp. almond extract (or your favorite alternate extract)

4 cups cake or all-purpose flour

2 tsp. hornsalt (or 1 tsp. baking powder)

Candied fruit or sprinkles for garnish

Directions:

Place your cookie sheets in the refrigerator or freezer 1 hour prior to baking.

Preheat oven to 375°.

Cream together the butter, sugar, and egg; stir in flavored extracts. In a separate bowl, sift together the flour and hornsalt (or baking powder). Gradually stir flour into batter, beating strongly until all is incorporated.

Remove one cookie sheet from refrigerator. Fill cookie press with batter and press shapes onto chilled sheet. Decorate with candied fruit or sprinkles, if desired. Bake in oven 8-10 minutes, watching closely to prevent over-browning or burning.

Remove cookie sheet from oven and slide cookies onto rack to cool; use second cold cookie sheet for next batch.

cinnamon tea cakes...

The cinnamon sugar coating just takes this light little
cookie to happy sweet land.

Wahoo! Day 15 of our 25 Days of Christmas Treat Extravaganza!! This was a new recipe to me this year and I was hoping that it would be as yummy as the picture in the cookbook looked. Wilton rarely disappoints and this recipe was no exception. They were delish!

Light and airy with a kiss of cinnamon. A perfect little partner for a hot cup of tea while reading a good book by the fire. 

Happy Baking!

Mary

(for more recipes...head over here...click)

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Cinnamon Tea Cakes

(recipe from the Wilton Cookies Exchange Cookbook)

2 cups all purpose flour

1 t ground cinnamon, divided

1/4 t salt

1 cup unsalted butter, softened

1 1/2 cups confectioners sugar, divided

1 t vanilla extract

Preheat oven to 375.  Line cookie sheets with parchment paper.

In a small bowl, combine flour, 1/2 t cinnamon and salt.  In a large bowl, beat butter, 3/4 cup sugar and vanilla until light and fluffy.  Add flour mixture; mix only until combined.  Drop by tablespoonfuls onto prepared cookie sheets, about 2 in apart.

Bake 8-10 minutes or until bottoms are golden brown.  Remove to cooling grid, cool 5 minutes.  Combine remaining 3/4 cup sugar with remaining 1/2 t cinnamon.  Roll warm cookies in sugar mixture, cool completely.  

chocolate toffee delights...

crunchy, toffee chewy awesomeness...

Here we are at Day 14 of our 25 Days of Christmas Treats Extravaganza!!! Yes, to answer your question, my jeans are a wee bit snug but I can't recommend a recipe if I have not made it. There are too many duds out there. My friends, I want you to be happy in the kitchen, not cursing my name. 

These lovely little delights will have you singing the Halleluia Chorus baby! These are tasty little numbers filled with coconut, almonds, shortbread and dark chocolate. They will make you the MOST popular person in your book club or at the office. Trust me...make these and be happy!!

Happy Baking, 

Mary

(for more recipes...head over here...click)

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Chocolate Toffee Delights

1 cup butter, softened

1/2 cup plus 2 T sugar, divided

3/4 tsp almond extract

1/2 tsp coconut extract

2 cups all purpose flour

1/4 tsp salt

1/4 tsp baking powder

1/2 cup flaked coconut

1/2 cup sliced almonds, toasted and cooled

1 jar (12 1/4oz) caramel ice cream topping

3/4 cup dark chocolate chips

In a small bowl, cream butter and 1/2 cup sugar until light and fluffy.  Beat in extracts.  Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.  

Press into a greased 13x9 baking pan.  Bake at 350 for 10 minutes.  Prick crust with a fork, sprinkle with remaining sugar.  Bake 15 minutes longer or until set.

Meanwhile, place coconut and almonds in a food processor; cover and process until fully chopped.  Transfer to a small bowl; stir in ice cream topping.  Spread over crust.  Bake 5-10 minutes or until edges are bubblt.  Cool on wire rack.

In a microwave, melt chocolate chips, stir until smooth.  Drizzle over caramel mixture.  Let stand until chocolate is set.  Cut into bars.  Store in an airtight container.

tasty tuesday ~ cappuccino spice chocolate chip cookies...

this cookie is like a little latte in a cookie...

It's Day Thirteen of our 25 Days of Christmas Treats Extravaganza!! Wahoo...we are halfway there. So why not celebrate with a little pick me up. A little latte in a cookie. Oh yes indeed my friends this little chocolate spice gem is filled with espresso and cinnamon, two of my favorite flavors on the planet. 

It's a dreamy drop cookie packed with an espresso punch!

Happy Baking!!

Mary

(for more sweet treats head over here...click)
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This weeks recipe is being shared with Mouthwatering Mondays @ ASouthernFairyTale, Homemaker Mondays @ 11th Heaven's Homemaking Haven, Made by You Mondays @ Skip to my Lou,  Tuesday's Tasty Tidbits, Nap Time Creations, Balancing Beauty and Bedlam , Made From Scratch Tuesday @ From Mess Hall to Bistro, Totally Tasty Tuesday @ Mandy's Recipe Box, Domestically Divine Homemaking Link Up, What's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious Dishes, Tempt Your Tummy Tuesday, The King's Court IV, This Chic Cooks, Tuesdays at the Table, 33 Shades of Green, Recipes I Want to Try @ At Home with Haley, Full Plate @ Miz Helen's Country Cottage, Friday Flair @ Whipperberry as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.

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Cappuccino Spice Chocolate Chip Cookies 

(recipe form the Wilton Cookie Exchange Cookbook)

5 t instant coffee or espresso

2 t Vanilla Extract

2 1/2 cups all purpose flour

1 t baking soda

3/4 t ground cinnamon

1/4 t salt

1 cup (2 sticks) butter, softened

3/4 cup firmly packed brown sugar

3/4 cup granulated sugar

2 eggs

2 cups milk chocolate chips 

Preheat oven to 350.  Line cookie sheet with parchment paper.  

Dissolve coffee granules in vanilla extract, set aside.  In medium bowl, combine flour, baking soda, cinnamon and salt.  In large bowl, beat butter and sugars with electric mixer until light and fluffy.  Add eggs and coffee mixture, mix well.  Add flour mixture to butter mixture, mixing until just combined.  Stir in chocolate chips.  Drop by teaspoonfulls onto prepared sheet, about 2 inches apart.  

Bake 12-14 minutes or until edges begin to brown.  Remove from oven; cool cookies in pan 3 minutes.  Remove to cooling grid, cool completely.  Makes about 3 dozen cookies.

grandma stuecken's speculatius cookies...

filled with ground almonds, cinnamon, nutmeg and cloves...
generations of yumminess...

Today is a special day. I will be sharing my absolute favorite of all time Christmas cookie recipe...my Grandmother Stuecken Specaltius Cookies. I do this in honor of the Great Food Blogger Cookie Swap of 2011 hosted by the fabulous Julie of The Little Kitchen and the lovely Lindsay of Love and Olive Oil. Ladies...it has been a privilege to take part in this awesome event!

To take part in the event I was given three names of other food bloggers and I was required to send them a dozen of my favorite cookies. I chose my Grandmothers Specalatius. In return, I received three dozen cookies from three different food bloggers. 

I received these little treats in the mail...they were SPECTACULAR!!

The three cookies I received were (from left to right) Cranberry Rocky Road Cookies from Emma at Emma Clare Eats, Chocolate Snowballs from Jey at The Jey of Cooking, and Chocolate Milk Cookies from Kathia at Pink Little Cake. They were fantastic. All three dozen disappeared in a matter of hours. Thank you my fellow foodies for sharing your baking treasures with me. 

Today I am sharing a recipe that has been passed down in my mother's family for the last four generations. These cookies are traditionally made in time for St. Nicholas Day, December 6. This particular recipe makes about 20-25 dozen cookies. They are meant to be given away to neighbors and friends and back in the day they would hang on the Christmas tree by a ribbon as ornaments and the children would pick them off the tree. 

I have baked these cookies every year for as long as I can remember. My mother tells stories of her mother teaching her and her sisters to bake them. My Grandmother would tell stories of her mother making them and hanging them on the tree. I love traditions like these. The ones handed down from generation to generation. 

So head into the kitchen and enjoy baking with your family. You will make memories to last a lifetime. 

Happy Baking!

Mary

(for more treats head over here...click)

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this recipe makes dozens and dozens of cookies...
I said dozens didn't I...just checking...

Grandma Stuecken Speculatius

(recipe transcribed by Mary Lenaburg)

5 lb flour

3 lb sugar

2 lb butter (no margarine)

5 eggs

3/4 lb finely ground unblanched almonds

2 T baking powder

2 heaping tablespoons cinnamon

1 heaping tablespoon ground cloves

1 heaping tablespoon nutmeg

1 1/2 cups whole milk

Mix together all ingredients with your hands in a large bowl or dish pan.  Mix very well.  Form into six balls.  Put on a platter, cover with a cloth and let stand overnight in the refrigerator.  Roll dough, one ball at a time in thin sheets and cut with cookie cutters.  Keep reserve balls in fridge until ready to roll.  Place cut out cookies on greased cookie sheet.  Bake at 350 degrees for 5-10 minutes until lightly browned on edges.  When cool store in airtight container.

homemade oreos with peppermint filling...

these sweet treats are the BOMB!!

Day Eleven of our 25 Days of Christmas Treats Extravaganza has arrived and we have quite the yummy little treat for you today. These have been taste tested by teenagers (thanks Nicholas and Hannah) and younger children as well (way to go Tori and Noahman!) and they were a huge hit!! 

They are so easy to make! I had them done in one hour from start to finish! You can also make them plain by using vanilla extract instead of peppermint. So head into the kitchen and make everyone smile tonight with some yummy scrumdiddlyumtious homemade Oreos. Thanks to Christy from The Girl Who Ate Everything and Jamielyn from I Heart NapTime for posting this recipe. 

Merry Christmas and Happy Baking!

Mary
(for more treats head over here...click)

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Homemade Peppermint Oreos

2 boxes Devil’s food cake mix

4 eggs

2/3 cup vegetable oil

Frosting:

1 (8ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened

4 cups powdered sugar

1 teaspoon peppermint extract

sprinkles or crushed candy cane for decorating

green or red food coloring

 Directions:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl combine the cake mix, eggs, and oil with a mixer. The batter will be very stiff. Pinch of pieces of batter and roll into 1 inch balls. Place 1 inch apart on prepared cookie sheets and flatten slightly with fingertips. Bake for 8 to 10 minutes. Remove immediately from the cookie sheets with a spatula and cool on a wire rack.

In a small glass bowl, combine the cream cheese and butter until completely blended. Gradually add in the powdered sugar and peppermint extract and mix until the icing is smooth. Color frosting green or red if desired. Spread half of the cookies with icing and top with remaining cookies.

Roll in sprinkles, crushed candy canes, or just leave them plain.

Store in the refrigerator in an airtight container or resealable plastic bags.

caramel cashew clusters...

Oh Baby! Caramel, Cashews and Chocolate! Sweet!

It's Day Ten of our 25 Days of Christmas Treats Extravaganza!! These little diddies will get you dancing in the kitchen my friends. They are sweet, crunchy and with the drizzle of chocolate...so stinking good! 

I was having trouble getting my drizzle on! Not pretty but man are they good!

I found this recipe over at My Baking Addiction. It's one of my favorite sites for recipes. You can use any kind of nut with this recipe. Salted peanuts, almonds, hazelnuts...the possibilities are only limited by your imagination. 

So click here for the recipe. Be prepared to be inspired my friends. It's a fabulous site. 

Happy Baking, 

Mary

(for more recipes head on over here...click)

reindeer bites cookies...

coconut, chocolate chips, caramel and graham crackers...delightfully delicious!

It's Day Nine here for our 25 Days of Christmas Treats Extravaganza!! Today we're heading out to the barn and talking reindeers. Well reindeer cookies that is. I found these over at Six Sisters Stuff and tweaked the recipe a bit to suit my needs. The flavor combination is quite surprising for a holiday cookie. There is the exotic flavor of coconut and the added texture of the graham crackers. I love drop cookies...they are so very easy to make. Perfect for a last minute afternoon tea with the ladies.

Yum...Yum...Yummmm...

Merry Christmas and Happy Baking!!
Mary

(for more treat recipes head over here...click)

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Reindeer Bites Cookies

(original recipe from Jocelyn from Inside BruCrew Life posted at Six Sisters Stuff)

1 c. butter, softened

1/2 c. sugar

1 c. brown sugar

1/2 tsp. baking soda

1 tsp. salt

2 eggs

1/2 tsp. coconut extract

1/2 tsp. vanilla

1 c. flour

1 c. whole wheat pastry flour

1 c. graham cracker crumbs

1 c. caramel bites (or cut up caramel pieces)

1 c. coconut

1 c. chocolate chunks

1/4 c. graham cracker chunks

Preheat oven to 375* Beat shortening, butter, and sugars until fluffy. Beat in baking soda, salt, coconut extract and vanilla. Add eggs one at a time, beating after each. Slowly add flour and graham cracker crumbs. Stir in caramel bites, coconut, choc chunks, and graham pieces. Drop by rounded teaspoon onto a cookie sheet. Bake 10-13 minutes. Let stand on the cookie sheet for a few minutes after removing from oven. The caramel on the bottom needs time to set up before you can remove them. Store in an airtight container.