It’s New Years Eve.

Let’s say, that in all the overwhelming chaos that was Christmas, you forgot that you have a New Years party to attend. And you’re supposed to bring a dish. And you forgot to go shopping.

Here is a simple dessert that you can prepare in a bout 20 minutes.

Chocolate Caramel Pretzel Rods.

Sounds fancy? Maybe. But you only need 3 ingredients (4 if you add sprinkles), I think you can handle it!

Chocolate Caramel Pretzel Rods

1 bag of Kraft Caramel Bits

2 tbsp water

Chocolate candy coating (I used CandiQuick White Chocolate, it re-heats well)

Pretzel rods

Assorted Sprinkles

*Put caramel bits in a microwave safe bowl with 2 tbsp water. Microwave on high for 1minute 30 seconds.

*Stir. Let cool for a couple minutes.

*Dip pretzel rods, one at a time in melted caramel and set on a parchment lined baking sheet.

*Pop them in the fridge for about 5 minutes

*melt your tray of candiquick according to the package (you can also use a microwave safe bowl and Wilton candy melts)

*Dip you caramel pretzel rods in the candy coating, letting the excess drip off, and cover with sprinkles.

My kids enjoyed the sprinkles:

*pop the pretzel rods back in the fridge for another 5 minutes and your done!

Enjoy!

~ Sandy

This week on the blog – A year of collaborations and Broccoli Cheese Quinoa Casserole

Once again, tonight’s post is focusing on easy entertaining.

If you are a having a New Years party, or going to a New Years party, and don’t have time for the fancy preparations but really want to look like you did, I suggest you make these.

Spinach Artichoke Pinwheels.

Super delicious, and easy to make thanks to store bought puff pastry.

Of course, some of you (and by you, I really mean me) may leave the puff pastry out too long, which will cause it to get stuck to it’s self making it impossible to unfold.  Don’t be alarmed, there is a solution. Cut it into 1 inch(ish) size square and put them in mini muffin tins. Then scoop about a tsp of filling into each cup. Ha. No-one will ever know they weren’t supposed to be served this way.

Oh, and in case you were wondering about my Glad press n’ seal advertisement, it was unintentional. But I will say this, it came in handy to prevent my messed up puff pastry from sticking to the surface, rather than lightly flouring it.

Okay, so here’s the recipe:

Spinach Artichoke Pinwheels

• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1 (17.3-ounce) package frozen puff pastry

1. Drain spinach well.
2. Stir together spinach, artichoke hearts, and next 5 ingredients.
3. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
4. Bake at 400° for 20 minutes or until golden brown.

Enjoy!

~Sandy

Tomorrows post – Caramel Chocolate Pretzel Rods

It’s the count down to New Years Eve.

Yes, already.

And because some of you are still in a fog from the after math of Christmas I will share a simple recipe with you today.

Cran-Raspberry Champagne Cocktails.

Seriously.

I am about to blow your mind with how easy this is. Ready?

Put about 4 frozen raspberries in the bottom of a flute glass:

 

Squeeze a lime wedge in the glass and then drop that in as well:

 

Pour enough Cranberry Raspberry Juice Cocktail to cover the raspberries:

 

Top with Champagne or Sparkling White wine:

And you’re done!

Or if you prefer the Mock-tail, use Welches Sparkling Grape Juice:

 

Enjoy:

 

Tomorrow’s Blog post: Spinach Artichoke Pinwheels.

~ Sandy

 

If you have young children (like I do) then by now you have already whizzed through opening gifts, realized you forgot to buy batteries, had several cups of coffee, made breakfast, talked to family, made a list of all the things you have to return tomorrow and are ready for a full on nap!

So as not to create further chaos in your life by sharing a recipe that you will want to bake right away (because they are all so very delicious!!!!) I will simply give you something fun to look at and share with you the adventures of Buddy the elf (on our shelf). I will also wish you all a very Merry Christmas (or non-Christmas holiday of your choice)!

The Adventures of Buddy the Elf (on our Shelf)

Buddy loves Peanut Butter Cups:

I mean he REALLY loves them:

He wished Addison a Happy Birthday:

Had a lovely dinner and Chat with Belle:

Put up the kids’ Christmas tree (thank you Buddy):

Slept in the bag of M&M’s:

Ate my Butterfinger (Not Cool Buddy):

Read to the dog:

Had a tea party with Big Belle, Strawberry and Cpt. America:

Drank Chocolate Syrup from the bottle:

Took a nap:

Played Super Hero:

And had cookies and Cocoa with Santa:

And while I don’t have pictures to prove it, he also played with all my son’s match box cars, decorated our “Charlie Brown Christmas tree”, fell asleep in a Christmas stocking, played dress up, and drew pictures.

What adventures did your elf get up to?

~Sandy

Recipe Exchange Day 7 – Linzer Cookies

Are you familiar with Frog Prince Cake and Cookie Design?

Listen, I don’t want to tell you what to do, or who you should follow on Facebook, but go “Like” them right now! (Click Here)

Did you do it? Good. Then while you were there you should have notice how unbelievably talented Linda is. And she is self -taught. What?!

Are you kidding me?

Look at this cake (it’s one of my favorites)

Today Linda is sharing her recipe for Linzer cookies:

I make my linzer cookies without almonds because my younger daughter, Kati has nut allergies.  They’re still very good!  My girls and I LOVE anything with raspberries so we always look forward to making these at Christmas which strangely, is the only time I make them!  {Might have to change that!!!}   : )

(how adorable is this picture of Linda’s cookies?!)

Ingredients~

1/2 c. sugar
2 1/2 c. flour
2 tsp. vanilla
1/4 tsp. baking powder
1/2 tsp. salt
2 tbsp. milk
1 c. soft butter
Raspberry jam

1/2 c. confectioners’ sugar(for dusting cookies)

Cream butter & sugar in an electric mixer then add vanilla.

Sift dry ingredients together & add to the butter mixture, mix on medium speed until well combined then

stir in milk .  Chill dough for a few hours then roll out on parchment paper.  Use a circle cutter (or whatever shape you’d like) to cut out cookies.

Cut a circle in the center of half of the cookies.  (You can use small cookie cutters to spell out words, as I’ve done).

Bake at 350 for around 12 minutes (or until the edges start to brown).

Cool cookies on a wire rack

spread raspberry jam on the cookies

without the holes.  Dust the cookie tops with confectioner’s sugar then place on top of the jam.

Thanks Linda!

Enjoy.

~Sandy

Thanks to a shared computer and a husband working from home I am once again behind on blog posts so today you will get two!

The first comes from 2 of my favorite people.

Kim at Party Frosting is one of the sweetest, most hilarious people I have ever (“virtually”) met. Over the last couple years she has gone from Facebook friendship to one of my BFF’s. She is crazy amazing.  And her blog is full of fantastic shopping and ways to incorporate things and themes into your party without breaking the bank. Awesome!

She shares her favorite recipe which comes from Jamie, at My Baking Addiction. Jamie, while I have never met her, I admire her in a way crafty people admire Martha Stewart. She is  so inspiring and talented in the kitchen her blog leaves me in awe on a daily basis! Seriously, when I grow up I want to bake like Jamie.

So Here is Kim sharing Jamie’s recipe:

Recipe Exchange Day 6 – Pumpkin Oatmeal Cookies

Here’s my FAV cookie this time of year (pic from me attached) but feel free to use her pic too

Recipe from: http://www.mybakingaddiction.com/pumpkin-oatmeal-cookies/

Pumpkin Oatmeal Cookies

yield | 48 cookies

Ingredients
2 cups all purpose flour
1 ½ cups old-fashioned oats
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon kosher salt
1 cup (2 sticks) butter; softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup dried cherries; roughly chopped (I always use craisins instead)

Directions
1. Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
2. Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
3. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated. Fold in white chocolate chips and dried cherries.
4. Drop by rounded tablespoons onto prepared baking sheets.
5. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

(This picture is courtesy of MBA)

Enjoy!

~ Sandy

Recipe Exchange Day 5 – Peanut Butter Temptations

Today’s recipe comes from my friend and neighbor Rita. Well, actually it comes from the Hersheys Peanut Butter Cup Miniatures bag, but Rita is the one who made them and brought them to me so she get’s all the credit. Rita’s husband thinks she is crazy for bringing baked goods to a baker, but I have to say I LOVE IT! And these little delights are now on my husbands top 5 favorite cookies list! (Note to husband: just because you can fit the whole thing in your mouth does not make them “bite sized”)

These delicious little peanut butter cookies are stuffed with a mini-peanut butter cup, making them similar to a peanut blossom but better.

I mean, Seriously. A cookie stuffed with a candy? What?!?!

AWESOME!

Peanut Butter Temptations

Makes about 3-1/2 dozen cookies.

• About 40 (13-oz. pkg.) REESE’S Peanut Butter Cups Miniatures or 12 (0.8 oz. each) REESE’S Peanut Butter Cups, quartered
• 1/2 cup (1 stick) butter or margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup REESE’S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

1. Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
2. Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do not flatten.
3. Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan.

Thank you Rita. And Thank you Hershey’s!!!

What’s YOUR favorite candy to bake with?

~ Sandy

Once again I apologize for the lack of blog posts. This is what happens when your a baker at the holidays – YOU ARE ALWAYS BUSY!!!!

Better late than never: Recipe Exchange Day 4 – Holiday Fruitcake.

This recipe comes from me as I make it every year for my parents.

I know that it may be a joke to make traditional fruitcake at the holidays, and maybe it is my English up bringing – but I love the stuff. This cake is moist, and rich, and full of candied fruit, nuts and brandy! Add a cup of coffee or a glass of Eggnog and it tastes like Christmas!

Holiday Fruitcake – Makes 2 loaves

(Original source – Gooseberry Patch Christmas book #3)

2 1/2 cups all purpose flour

1 tsp baking soda

2 eggs, beaten

27 oz jar mincemeat(with rum and brandy or original)

14 oz can sweetened condensed milk

1/4 cup apricot brandy, optional (or 1 tbsp vanilla)

1 lb mixed candied fruit

1/2 lb red candied cherries

1 1/2 cup chopped walnuts

*Pre-heat oven to 300. Spray 2 loaf pans with cooking spray.

*Sift together flour and baking soda, set aside.

*Combine eggs, mincemeat, sweetened condensed milk, and brandy (or vanilla).

*Stir in fruit and nuts.

*Stir in flour mixture.

*Divide between loaf pans, decorate top with candied cherries.

*Bake for 1 hr and 20-25 minutes or until center springs back when you touch it and the top is golden.

So, Fruitcake – Do you love it or leave it?

~ Sandy

 

 

Holiday Recipe Exchange – Day #3.

Yeah I know I am waaaaaaay behind, but the Firefly Kitchens have been non-stop this holiday season.

This post should make up for it.

Home-made Baileys.

What?!?!

It was sent to me from Kristina, the Ah-Mah-Zing talent, at Uptown Girl Designs AND Uptown Girl Photography.

I mean seriously, as if Kristina was awesome enough (you really need to see the pictures she has been taking of her Elf on the Shelf – they are fantastic) she sent this super-easy recipe for over 21 holiday fun in a glass!

Kristina’s Post:

Home-Made Baileys

10 oz seagrams 7
3 x-large eggs
2 tsp vanilla
2 tbsp hershey syrup
1 can condensed milk
1 pint half & half

Blend the first 5 ingredients. Add the half & half and blend again.

Best when enjoyed on the rocks!

My MIL has been making this for many years. We always put this in an empty Bailey’s bottle or in another wine/liquor bottle to serve from.

Thank You Kristina!

I found the bottle in the picture at Hobby Lobby. Just make sure it says food safe on the label before you use it!

I took this to a holiday party last night and it was going quickly. YUM!!!

Enjoy and Please Drink Responsibly!

~ Sandy

PS – the pictures are mine not Kristina’s. I am sure hers would have been much better.

12 Days of Christmas Recipe Exchange – Day 2.

Today’s post just screams traditional Christmas Cookies.

These lovely Linzer cookies are compliments of Rosemary at Rosie’s Country Baking. What I love about Rosie’s style of baking is that it reminds me of home. She makes delicious things like quick breads and coffee cakes, and O.M.G – Cannoli Cheesecake! What?!

It’s the way my great-Grandma used to bake.

You need to visit her blog and like her on Facebook (here). Seriously. Rosie is as sweet as her treats.

Rosie’s Linzer Tart Sandwich Cookies

Ingredients

2 ½ sticks butter, room temperature

¾ cup sugar

2  1/3 cups AP flour

½ cup slivered almonds, ground

½ teaspoon ground cinnamon

Dash of nutmeg

1 cup seedless raspberry jam, or other fruit jam

Powdered sugar for dusting

Directions:

In the bowl of an electric mixer fitted with a paddle, whip butter until smooth.  Add the sugar and continue whipping until light and fluffy about 3 minutes.

In another bowl, combine and mix flour, almonds, cinnamon and nutmeg.  Add the flour mixture to the butter/sugar mixture, and beat just until a dough forms.  Divide the dough into 3 sections and layer between wax paper and refrigerate before rolling out.

Preheat oven to 350 degrees.

Start with 1 section at a time.  Roll to about 1/8 inch thickness on a floured covered surface.

Cut out bases of the sandwiches with cookie cutters and place on parchment lined cookie sheets.  Then make enough cookie tops for your bases, using a smaller cutter to cut out the center of these tops.

Bake the cookies until they are lightly brown about 10 minutes.  Allow to cool.

In a small pot pour the raspberry jam and bring it to a light simmer and stir to thin.

Let cool slightly, then begin making the sandwiches.  Spoon about ½ teaspoon raspberry jam on each bottom and place a top on each.  Dust with powdered sugar.

Makes about 2 ½ dozen cookies.

Thanks Rosemary. I can’t wait to try these out and send them to my Mom – she would LOVE them!

Want to join our Recipe Exchange? There’s still time. Fill out the Contact Us form to get more information!