Tag Archives: Christmas Cookies

Baking with B: 7 Days of Christmas Treats: Butterscotch Confetti

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This recipe is probably one of the easiest recipes I’ve ever made on my blog, and definitely one of the prettiest. I’m not always a fan of butterscotch chips- sometimes I find them just way too sweet- but when you throw in salty peanut butter and fluffy marshmallows the result ends up sleek and smooth, and melts in your mouth. The only challenging part of this recipe is going to be preventing yourself from eating all of these babies before the holidays arrive.

Butterscotch Confetti (makes 36)

1/4 c. butter or margarine

1/2 c. peanut butter

1 c. butterscotch chips

8 oz. small colored marshmallows

Melt butter and peanut butter in a large saucepan over low heat. Stir in chips until melted. Cool until you can hold your hand on bottom of pot. To speed process, stir while holding pan in cold water until cool enough. Add marshmallows and stir until all are coated. If you like, add 1/2 c. chopped walnuts and/or 1/2 c. medium coconut to mix things up and add a little bit of bite. Pack down in a 9×9-inch pan that has been lined with wax paper. Refrigerate for up to two weeks in an airtight container.

B’s Tip: The original recipe calls for a 9×9-pan but you may want to experiment with different sizes and shapes of pans to create a shape that works best for you. Honestly? I would have preferred a thicker square and may try using an 8×8-inch pan next time.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. This is the last post in this year’s series, but for more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Pineapple Log

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Sometimes you don’t know how a recipe turns out and you just have to go for it. Vanilla, pineapple and cream cheese don’t necessarily sound like the most appealing flavors individually, but when they come together in this chewy little number the result tastes like piña colada-flavored fudge. It’s more sweet than fruity, and you can’t taste the cream cheese at all.

Just because a recipe turns out surprisingly good doesn’t mean it’s also surprisingly easy. Sometimes these no-bake recipes require following instructions to the letter, so here’s a few words from the wise:

  • Do make sure your cream cheese is at room temperature before even attempting to beat. You may want to try breaking it up in cubes first to make your life easier, or even better, use a beater with a paddle attachment to make the cream cheese light and fluffy.
  • Don’t buy vanilla wafers thinking you can make your own vanilla wafer crumbs as easily as you can with graham crackers. They’re tough to crumble on their own without a food processor, and the recipe requires the crumbs be superfine for the best blending.
  • Do drain the pineapple within an inch of its life. The recipe does not require the extra moisture and adding too much icing sugar to compensate can turn these cookies very sweet, very quickly.
  • Don’t cut your marshmallows without a glass of cold water by your side for rinsing off your scissors. The marshmallows will get sticky and end up gumming up the blades of your scissors when you cut them. (Maybe some brave soul will attempt this recipe with marshmallow fluff and let me know what they think?)

Try this recipe if you dare- and if you want a little taste of the tropical this holiday season, I definitely think it’s worth the risk!

Pineapple Log (makes approximately 48 slices)

4 oz. cream cheese

2 1/2 c. icing sugar

1 c. vanilla wafer crumbs

1/4 tsp salt

1/2 c. crushed pineapple, drained

1/2 c. tiny colored marshmallows, cut into quarters (use scissors)

shredded coconut

Beat cheese until smooth. Add sugar, crumbs, salt and pineapple. After mixing together well, if this seems very soft, work more crumbs or icing sugar into the batter keeping in mind that it won’t get much firmer when chilled. The amount extra that you will need depends on how well you drained the pineapple. Now mix in the marshmallows. Shape into log and roll in shredded coconut. Chill. Slice to serve.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Marshmallow Roll

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I loved making this cookie simply because of the way it looks- the marshmallow inside reminds me of a little snowball and the coconut coating gives this cookie a light dusting of faux snow.

Just because these marshmallow rolls look so sweet doesn’t mean they actually taste that sweet- using unsweetened chocolate gives this recipe a fudgey flavor and the graham cracker crumbs give it a salty undertone (even if you do opt to go without the nuts).

Marshmallow Roll (makes approximately 24 slices)

2 squares of unsweetened chocolate

10 oz. sweetened condensed milk

2 c. graham cracker crumbs

1/2 c. walnuts, finely chopped

large colored marshmallows

coconut

Melt in chocolate in large saucepan over low heat or hot water. Remove from heat. Stir in milk, crumbs and nuts. Divide into 2 portions. On piece of wax paper press out 1 portion 1/4-inch thick. Form into wide enough shape to go around marshmallow. Place various colors of marshmallow end to end and bring up batter to go around, pinching dough to join.

B’s Tip: Do make sure that you’re generous when measuring out the graham cracker crumbs- this dough is incredibly sticky and hard enough to handle as it is! P.S. Wax paper is also a must for easier rolling and clean up.

Coat with coconut. Repeat for other half. Wrap in wax paper. Store in plastic wrap in refrigerator. Cut with knife dipped in water. Clean knife between cuts. Slice thinly to serve.

B’s Tip: These recipe can be stored up for up to a week in an airtight container in the refrigerator. If you can stand it, wait another 24 hours after slicing to try for an even chewier treat.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Date Pecan Bars

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One of the worst things you can ask a baker to do is to make a recipe and then leave it alone, but trust me when I say that leaving these bars for a couple of days and giving them some space just might be the best thing you can do for them. The flavor soaks into everything, the topping solidifies and the result is a rich, nutty bar that I literally could not stop eating. (That is, of course, once I gave myself the chance.)

Date Pecan Bars (makes 36)

1 c. dates, chopped

1 tsp. baking soda

1/2 c. butter or margarine

3/4 c. boiling water

1/4 c. dark rum (or 2 tsp., 10 mL rum flavoring plus 1/4 c. water)

1 egg

1/2 c. granulated sugar

1 tsp vanilla

1 1/2 c. all-purpose flour

1 tsp. baking powder

Place dates in large mixing bowl. Sprinkle with baking soda and stir a bit to distribute. Add butter and boiling water. Continue to stir until butter has melted. Add rum, stir and set aside.

In small bowl beat egg, sugar and vanilla together well. Pour into date mixture. Measure in flour and baking powder. Stir well. Spread in greased 9×9-inch pan. Bake in 350F oven for 25 minutes. Remove from oven and spread with topping. Return to oven.

Topping:

1 c. brown sugar, packed

3 tbsp. butter or margarine

3 tbsp cream

1 c. chopped pecans

Crumble all ingredients together in bowl. As soon as you take squares out of the oven, spread over the top and return to oven for 15-20 minutes until golden brown. Cool. Cover with tight plastic or foil and put on an out of the way shelf in your cupboard so it can mellow out for a day or two.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Chocolate Roll

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Take it from me- there is no way that you can mess this recipe up. It feels like taking everything that tastes sweet and good in your pantry and throwing it all into one fudgey slice of a cookie. The sheer amount of stuff in it makes it tricky to roll-putting it together just feels like throwing lumps of dough onto a pan- but once you’ve molded it into a nice shape, it looks pretty no matter what. I bet this would be a blast to make with kids.

Chocolate Roll (makes approximately 24 slices)

1 c. semisweet chocolate chips

2 tbsp butter or margarine

1 egg, beaten

1 c. icing sugar

1 1/2 c. small colored marshmallows

1/2 c. maraschino cherries, well-drained and quartered

1/2 c. chopped walnuts

coconut for topping

Melt chips and butter in a large heavy saucepan over low heat. Remove from heat. Add beaten egg, icing sugar, marshmallows, cherries and walnuts. Stir to mix. Cool if very warm. Form mixture into a roll. Sprinkle some coconut over countertop, in space big enough to move around to coat with coconut. Wrap in either wax paper or plastic wrap. Chill well before attempting to slice. Slice thinly with clean, sharp knife.

B’s Tip: I ended up using glaçe cherries instead of maraschino cherries and they ended up working just as well because of their ooey-gooey sweetness.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Midnight Mints

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Someone just told me that Nanaimo Bars are a Canadian thing (supposedly they were originally named for the place where they were invented- Nanaimo, B.C.). Am I a bad baker for not knowing this? Or a bad Canadian? Is this actually true? (Someone on the Internets please confirm. I’m dying to know.)

I’ve also read that Nanaimo Bars may also be called Millionaire Bars in the U.K. Is this also true? Are they the same thing?

No matter. I’ve always loved nanaimo bars and I love this minty version even more, especially because it was the one my mom used to make for the holidays when I was younger. Chocolate and mint is definitely a winning combination, which is why these bars win the award for baked goods that flew out of my house the fastest. (Thank goodness for hungry neighbors! They were gone in less than an hour.)

It sparked an interesting conversation among a few of us in the building on which families grew up eating the minty kind, and which families veered towards the more traditional recipe. I think both taste great, but you be the judge. Obviously, in this case, I’m very biased.

Midnight Mints (makes 36)

Bottom Layer

1/2 c. butter or margarine

1/4 c. granulated sugar

5 tbsp cocoa

1 egg, beaten

1 3/4 c. graham cracker crumbs

1/2 c. chopped walnuts

3/4 c. fine coconut

 

Middle Layer

1/3 c. butter or margarine

3 tbsp milk

1 tsp peppermint flavoring

2 c icing sugar

green food coloring

 

Top Layer

2/3 c. semisweet chocolate chips

2 tbsp. butter or margarine

 

To make the bottom layer, combine butter, sugar and cocoa in saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat. Stir in crumbs, nuts and coconut. Pack very firmly into greased 9×9-inch pan.

To make the middle layer, combine butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint a pretty green. Spread over first layer.

To make the top layer, melt chocolate chips and butter in saucepan over low heat or hot water. Spread over second layer. Chill and store covered in refrigerator. This will keep well and will also freeze well. Cut into squares.

B’s Tip: These bars keep up to a week in the fridge but are probably best eaten within 2-3 days (if there’s any leftover!)

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Treats: Butterscotch Bars

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Do you find yourself scrambling to figure out what to make leading up to the Christmas holidays? Me too. It’s not so much a mater of not knowing what to serve- it’s having to pick and choose! There are so many tasty ideas for holiday foods out there- but what really gets me going is all that Christmas baking.

Part of my background is Swedish so holiday baking is a huge must in our family. It’s a tradition every year around Christmastime to bake seven different kinds of cookies. Why this is a tradition I have no idea but I can’t complain- I love to bake and I love to eat, so everybody wins as far as I’m concerned!

As we begin our countdown to Christmas, I’ll be sharing seven of some of my favorite cookie recipes so that you can get some ideas on what to bring- and what to eat- at your upcoming holiday dinner.

First up are these nummy butterscotch bars which I’m convinced should be a staple in every baker’s repertoire not just for the holidays, but all year round. Definitely a crowd-pleaser!

Butterscotch Bars (makes 36)

Bottom Layer:

whole graham crackers

 

Middle Layer:

3/4 c. butter or margarine

2/3 c. brown sugar, packed

1/2 c. milk

1 tsp. vanilla

1 1/4 c. graham cracker crumbs

 

Top Layer:

1 1/2 c. icing sugar

3 tbsp butter or margarine

1 1/2 tbsp water

1/2 tsp vanilla

Line ungreased 9×9-inch pan with whole graham crackers, trimming to fit. Combine butter, sugar, milk and vanilla in large saucepan. Bring to boil and simmer for 5 minutes. Remove from heat and stir in crumbs before pouring over crackers in the pan. Cover with layer of whole crackers, trimming to fit.

While the squares are cooling, beat together ingredients for icing in a small bowl. Add more water or icing sugar until mixture is spreadable, not runny. Use to ice squares once fully cooled. Cut into 36 squares and enjoy!

B’s Tip: This recipe keeps up to one week in the fridge and tastes even better once you’ve let it sit for a couple of days.

Happy baking!

B

KBwB-Flower-50

Last year I counted down to Christmas by baking seven different types of Christmas cookies as per my favorite Swedish holiday tradition. This year I’m making it a thing, and sharing seven more delicious recipes with you. For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Have Yourself an Organized Little Christmas

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The day after Halloween should be its own holiday: it’s the first day that we can officially talk about Christmas without feeling like its way too soon.

(Americans take note: we Canadians already had our Thanksgiving so we’ve got almost two months of nothing to do except plan for this.)

In actual fact, a lot of the Christmas displays have already been up in the stores for a coupe of weeks. I hate to admit it, but there’s a part of me that’s growing excited. A lot of people may argue that Christmas has become too secular, or too commercial, but I can’t help but feel that there’s some kind of Christmas spirit that lingers out there all the same this time of year. People become kinder, more thoughtful. The daily grind starts feeling a lot more cheerful.

And everywhere there’s this urge to connect- with family, friends and neighbors. Maybe I’m just imagining it, but it’s the one time of year that I feel more than ever like part of a community.

There’s a downside as well to the holidays- the pressure to “keep up with the Joneses” and give the most expensive gifts, host the most fabulous parties, and decorate until your house looks like Santa’s little workshop. It’s a lot easier when you plan ahead a little and keep yourself organized. Last year I shared my trick for organizing the Christmas cards I send, and how I organize my holiday shopping. I love figuring out way to become more productive and organized and this season I’ll be sharing a lot more on tips on last-minute gift ideas, party planning and taking time off of work to help things run smoothly.

This isn’t a happy time of year for everyone- the holidays can often bring up old memories and grudges, and many people still have to face life’s challenges despite all the cheer the holidays have to bring. I shared a story about one particularly lonely Christmas last year on the blog, and in the coming weeks I’ll be sharing more ways that I’ve been able to find inner calm and gain perspective during this busy season.

We can’t really talk about Christmas without talking Christmas baking either, and the Swedes have a special tradition every year of making seven different types of cookies. (Eating sweet things makes you nicer, apparently.) Part of my background is Swedish so I’ve invoked this tradition in my household again. I’ll be posting this year’s selections some time closer to the holidays but if you’re looking for inspiration in the meantime, my Swedish Gingersnaps, Maple Butter Cookies, Jam Slices, Rugulahs, Orange Crunch Cookies, Vanilla Horns and Chocolate Crinkle Cookies were all big hits last year. (These posts are all updated with new information, and brand-spanking-new pictures!)

And don’t worry- I’ll still be blogging about business, books and all things keeping busy (not just holiday-related!).

I hope you’ll join me on my quest this season to have an organized little Christmas, and to make the most of this special time with friends and family.

KBwB-BFlower-50I like to talk about the Christmas holiday on the blog because it’s what I know, and what I grew up with. It’s a special time of year for me, but for some of my readers I know it won’t hold the exactly the same meaning. I don’t want to be presumptuous either, and write about other holidays or traditions from other religions or cultures for fear of misrepresentation.

Having said that, I’d love to hear about all of the other celebrations my readers participate in, in their own words! Comment below and let me know what kind of meaning time time of year holds for you (if any!). Or drop me a line at keepingbusyb@gmail.com and let me know how to be more inclusive to my readers. Perhaps you’d like to collaborate on a post with me?

And as always, I’m happy to hear your comments and ideas over Twitter, or share some of your holiday projects you’ve been working on with me on Instagram. Pinterest is an especially dangerous place for me this time of year, and I’d love to see what you’ve been obsessing over as well.

Baking with B: 7 Days of Christmas Cookies: Chocolate Crinkle Cookies

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There used to be this coffee shop down the street from my apartment that used to have not only amazing gelato and lattés, it also had one of my favourite treats ever. For a not-quite-vegan like myself, I was shocked to learn that these babies have no dairy in them whatsoever.

Chocolate crinkle cookies: great around Christmas time, great around any time. They look crunchy because of the way the broken cookie crust outer layer, but the inside is moist and dense and chewy and oh-so-good. Excuse me while I wipe the drool off of my screen.

Buying all these cookies was becoming kind of a problem for me, so I did some searching until I found this recipe from clockworklemon.com. They’re the closest I’ve come to finding a recipe that matched the ones they make in the café so now I can make them at home just to make things a little easier on my wallet.

Vegan-Friendly Chocolate Crinkle Cookies (makes approximately 24 cookies)

3/4 c. sugar

1/3 c. vegetable oil

2 tbsp corn syrup

1 tsp vanilla extract

1/3 c. soy milk

1 tbsp ground flax seeds

powdered sugar and granulated sugar

4 oz (about 1/2 a cup) semisweet chocolate chips, melted

1 1/4 c. + 2 tbsp all purpose flour

2 tbsp cocoa powder

3/4 tsp baking powder

1/4 tsp salt

In a bowl, mix together sugar, oil, corn syrup, vanilla, soy milk, flax seeds, and melted chocolate until smooth. Sift in the flour, cocoa, baking powder and salt. Mix until thick dough forms. Chill the dough in the fridge for 15 minutes. In the meantime, pour granulated sugar onto a plate and powdered sugar on another. When dough is ready, roll into balls approximately the size of a tablespoon and roll them in the granulate sugar, then the powdered sugar. Place cookies on a parchment-lined cookie sheet approximately 2 inches apart and bake at 325F for about 14 minutes. Let cookies cool on tray about five minutes before transferring them to a cooling rack.

B’s Tip: Soy milk not your thing? I substituted for almond milk and it tasted just fine. You could also could try rice milk- let me know what works for you!

If you’re doing something for Santa, why not make these to serve with a glass of milk? Or maybe he’d like them after a light lunch, with his favorite espresso-based drink? Soy lattés are my poison of my choice. I mean his poison of choice. I mean…whatever.

Happy baking!

B

KBwB-Flower-50

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! This is the last day I’m posting my cookie recipes, but for more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: 7 Days of Christmas Cookies: Vanilla Horns

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Out of all the cookie recipes I have posted in this past week, this is probably the simplest cookie ever. People will be amazed when you tell them that it doesn’t even have sugar in the dough, so feel free to indulge as much as you like.

Vanilla Horns (makes approximately 36 cookies)

2 1/4 c. all-purpose flour

1 c. butter, softened

1 tbsp vanilla extract

granulated sugar

Cut the flour, butter and vanilla together until granular. Knead lightly together. Cover with plastic wrap and refrigerate for at least one hour.

When you are ready to bake your cookies, preheat the oven to 350F. Roll dough into logs that are approximately 3 inches thick and that are slightly thicker in the middle. Bend into crescent moon shapes (these are the horns!) Place on a parchment-lined cookie sheet and bake in the center of the oven for approximately 12 minutes.

Once the vanilla horns are out of the oven, let them cool off slightly (but not too much!) and dip them in the sugar until they are covered. Let cool off on a cooling rack.

B’s Tip: To make it easier to dip the cookies, use a soup bowl or a rimmed plate to hold the granulated sugar. You may even want to set cookie in the sugar and sprinkle more over top using a tea spoon to ensure even coverage.

Even though they aren’t that sweet, these cookies are so buttery and melt-in-your-mouth good you won’t even notice. The simple decoration using granulated sugar makes these cookies look as if they’ve been dusted in the lightest sparkle of snow. Just beautiful!

Happy baking!

B

KBwB-Flower-50

I’m counting down Christmas by sharing some of my favourite holiday cookie recipes with you! I’ll be posting a different Christmas cookie recipe every day for the next seven days so you can follow along in my family’s baking tradition, and have more cookies to add to your Christmas baking arsenal! For more inspiration, you can check out more of my baking here. For even more recipe inspiration check out my Pinterest full of food eye candy that will have you licking your computer. Promise.