Monday, December 30, 2013

Tackiest Christmas Cookies EVER!

I've decided to embrace who I am.

I am tacky.


And I'm OK with that. Especially if it means I get to make Santa flamingos and lighted palm trees.

The flamingos actually went through a bit of an evolutionary process.  They started like this:


But they needed a little something extra, so I added the coat.  I was quite pleased with the result. Here's few more of the set.



The very best ones were the last batch I decorated.  Unfortunately, I didn't get pictures of those.  They were lovely.  Really.  The snowflakes, bulbs and presents were just what I was trying for.  I'm also a doofus and never get pictures of the really good cookies.

But, in the spirit of a tacky Christmas, I am going against everything I believe in and I am posting a picture of myself on the blog.  I'm with my friend Mark, at work, shortly before the Tacky Christmas Sweater Contest.

I am wearing the most awesome sweater in the whole.  wide.  world. It is epic in its tackiness.

I think I may have had a shot at winning, but they waited so long to do the judging that I had to leave, thereby disqualifying myself from the contest.  But don't worry, I wore the sweater to three separate Christmas celebrations. It was a glorious Christmas.

Are you ready?

Here it comes...


It matches my cookies!!!! It was totally unplanned.  I saw the sweater on Pinterest, clicked on it out of sheer delight, and discovered it was for sale.  WooHoo!! You can't tell, but there are lights in the feather boa at the bottom. Twinkle lights.  Did I say epic?  Because it was epic. I love this sweater more than I care to admit.

Anyhoo, I hope you had a lovely Christmas and I hope you have a wonderful new year!

That's all for now.
Enjoy!



Christmas Cookies Galore!

Wow, it's been a while since my last post.  Sorry about that.

I imagine I should have posted this BEFORE Christmas, but I've been so busy making cookies, I haven't had time to blog.  And since I did individual recipes last year, this year I'm just going to make a list.  Here we go!



This year the Christmas cookies consisted of:

Pumpkin Bread
Gingersnaps
Gingerbread Men (some were ninjas)
Chocolate Chip Cookies
Oatmeal Raisin Cookies
Sugar Cookies
Iced Sugar Cookies
Stuffed Cookies
Peanut Butter Cookies (honey variation)
Snickerdoodles
Oatmeal Carmelitas
Buckeyes
Fudge
Peppermint Patties
Butter Toffee

That's quite a lineup.  I tell you what, if you give 2 of each to someone, they get a haul!

Here are some pictures:

Oatmeal Carmelitas


Peppermint Patties


Pumpkin Bread


Snickerdoodles


Gingersnaps (my favorite!!)


Gingerbread people


Grandma's Sugar Cookies (I pinwheeled them this year...came out pretty cute!)


Oatmeal Raisin, Stuffed Cookies, and Chocolate Chip cookies


Decorated Sugar Cookies


Butter Toffee and Peppermint Patties


The whole she-bang!


Not a bad cookie year, all-in-all.

That's all for now.

Enjoy!


Friday, December 6, 2013

Cinnamon Roll Pie Crust

So the day before Thanksgiving I was cruising Pinterest, wasting time searching for recipes, when I came across this: http://www.ohnuts.com/blog/cinnamon-bun-pecan-pie-recipe/

I was enchanted. In fact, I was so excited, I almost squealed.  And I'm not really a squealer.

So I made it forthwith.


Is that, or is it not, the most amazing thing you've ever seen?  It's a cinnamon roll PIE CRUST!!



It's so cool I have to post two pictures.

Anywhoo, here's the finished pie:


If I'm going to be perfectly honest, I'll have to say that I would have preferred traditional pecan pie filling.  The recipe says that it's close to traditional pecan pie filling, and it is, I just would have preferred straight up traditional pecan pie.  I would, however, add some cinnamon and some Princess emulsion.  And the frosting. But the crust was to die for.  Amazing. And very impressive-looking. :-)

(I did make my own crust and my own icing...the recipe in the link uses store bought, which is just fine if you don't have time to make your own.)

So there you go...another amazing Pinterest find.

That's all for today.

Enjoy!

Wednesday, December 4, 2013

Grandma's Sweet Potatoes with Pineapple and Marshmallows

Hello there!  I hope everyone had a fabulous and festive Thanksgiving! (At least everyone here in the U.S.) I've been on a baking frenzy since Saturday, so no time to blog. Christmas is almost here!  But I wanted to take a few moments to share what's been cooking in the D-oh household of late.

We've had Turkey:


Pie:


Obscene amounts of gravy:


And my very favorite sweet potatoes in the whole wide world:


And because Thanksgiving is over, and we only serve these on Thanksgiving and Christmas, I'm sharing the recipe.  And here's hoping I'm not letting a family secret out of the bag.

My grandma made these, my mom made these and now I make these.  I can't imagine a Thanksgiving without them.

Start with some yams, pineapple rings, brown sugar, butter, cinnamon, salt, and flour. We'll get to the marshmallows later.


Open the pineapples and drain the juice into a measuring cup.



Line a baking dish with pineapple rings.


Throw in the yams.  I use Bruce's.  I've tried store brands, but they're just not the same. Pour some pineapple juice over the whole she-bang.


Toss the butter, brown sugar, cinnamon and salt into a bowl.


The recipe says "Mix until crumbly", but it doesn't really get crumbly.


I'm not even sure what you would call that.

Anyhoo, dot the butter/sugar mixture over the sweet taters.


Bake it in a 350 degree oven for about 25-30 minutes, or until it's nice and bubbly. Pull it out of the oven and cover liberally with mini-marshmallows.


Toast under the broiler until golden brown and delicious.


Of course, then there's my brother, who REFUSES to eat this unless the marshmallows have been incinerated.  Burnt marshmallows are fine and dandy, just not on the sweet potatoes.

If you make these, and I highly recommend you do, you must be sure to get some pineapple, yam, brown sugar and marshmallow in every bite.  Divine!

Here's the recipe.

Grandma's Sweet Potatoes

2 - 20 oz cans pineapple rings in light syrup or juice
2 - 40 oz cans yams
1/2 cup all-purpose flour
1/4 cup + 2 Tbs brown sugar
1 tsp cinnamon
1/4 tsp salt
6 Tbs butter, softened
Mini marshmallows to taste

Drain the pineapple and reserve 1/2 cup juice. Line the sides of a 10 x 6 baking dish with pineapple rings.  Pour yams in center and pour reserved pineapple juice over the yams.

Combine the remaining dry ingredients. Cut in butter until crumbly. Pat over yams.  Bake for 25 - 30 minutes. Top with marshmallows and broil until golden brown and delicious.  Serve warm.

Well, that's all for now.

Enjoy!