I am married to my wonderful husband Josh, have a beautiful 12 year old step daughter Amy and 2 furbaby sweethearts Minnie and Shadow. I am a self taught baker/cook. I taught Wilton cake decorating for a while, worked in a grocery store bakery and have even spent time baking wedding/birthday cakes as a hobby on the side. My love for cooking has been since childhood. Spending time with my mother, aunts, and grandmothers. Aiding in their recipes or just being there for the conversation. Its always been a source of calm, peace, and ultimate fulfillment. The idea that you add your love to each recipe and share it with the people you care about is such an amazing blessing to me in more ways then I can ever put on paper. I have decided writing a cookbook was something I could do to share my love of food with family, friends, and whomever else comes my way. I hope your day is blessed with all your favorite things.
Here we are, ready and waiting for parties with our families, long time traditions and warm evenings by the fire with a Christmas Story. Here’s a spin on milk and cookies for Santa. How about something warm with a little kick to keep him going. These candy cane cookies mix the idea of a powdered donut, a candy cane and a cookie all in one! Who wouldn't love to share that? These cookies along with a little grown up hot chocolate, add the flavor of coffee but nothing that will have you or your little ones flying through the house all through the night. I hope you all have a joyous Christmas, blessed to God’s fullest. Merry Christmas!
Christmas Candy Cane Crispers Adapted by A Family Christmas
1c. butter, room temperature
1 1/4c. confectioners' sugar plus additional for coating
1 1/2tsp. vanilla
1 1/3c. flour
1c. rolled oats
1/2 tsp. salt
3/4 coarsley crushed candy canes
Preheat oven to 325 degrees. Grease and lightly flour a baking sheet.
In a large bowl beat together butter, confectioners' sugar and vanilla.
In another another bowl, stir together flour, rolled oats and salt; blend with butter mixture. Roll dough into 3/4 inch balls; roll in confectioners' sugar to coat. Place about 2 inches apart on prepare baking sheet. Flatten cookies with a fork, making a crisscross pattern with the fork tines. Sprinkle each with about 1/2tsp. crushed candy canes. Bake 18-20 minutes, or until edges are lighty browned. Cool on baking sheet for 2-3 minutes; transfer to wire rack to cool completely. Makes about 4 dozen.
Photo from A Family Christmas Cookbook
Fiesta Mexican Hot Chocolate Adapted from A family Christmas
2 c. hot milk
1/2 c. semi-sweet chocolate chips
1 tbs. instant coffee granules
1/2 tsp Vanilla
1/4 tsp. cinnamon
Place hot milk, chocolate chips, coffee granules, vanilla and cinnamon
in a blender. Cover; mix thoroughly until chocolate chips are incorporated.
Beat with mixer until light and frothy. Makes 2 cups.