Love Food, Will Share

My Food Journal

Dessert Recipes

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Snowball Cookies

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Welcome to Day 9 of the Twelve Days of Cookies, things are really moving along quickly! Today’s feature is Snowball Cookies.  These cookies are morsels of coconut dusted in powdered sugar and they melt in your mouth!

It snowed today in Wisconsin (that’s no surprise), and as I looked out a window at my office, it reminded me of these cookies. The snowflakes were falling ever so slowly through the air, it was mesmerizing to watch. It was one of those rare moments where you truly enjoy the winter weather.

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This recipe adapted from Taste of Home

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Snowball Cookies

Yield: 4 1/2 Dozens

Snowball Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups flaked coconut, chopped
  • Additional confectioners' sugar

Instructions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in coconut. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets.
  • Bake at 350° for 10-13 minutes or until lightly browned. Cool on pans for 3 minutes before removing to wire racks. Roll warm cookies in confectioners' sugar. Yield: 4-1/2 dozen.
http://www.lovefoodwillshare.com/snowball-cookies/

 

Roll the dough into balls.

Roll the dough into balls.

 

 

Bake and roll in powdered sugar.

Bake and roll in powdered sugar.

 

 

Snowball Cookies

Snowball Cookies

 

 

 

 

 

 

Snowball Cookies

Snowball Cookies

 

 

 

 

 

 

Peppermint Bark Puppy Chow

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Peppermint Bark Puppy Chow is my featured treat today, Day 8 of of the Twelve Days of Christmas Treats. It’s a mix of Rice Chex cereal, peppermint candy canes, white chocolate and red sprinkles, the end result is a crunchy, minty snack. This treat is hard to stop eating once you start, it’s that good! 🙂

This treat would be perfect for a teacher, co-worker, friend, or anyone you want to give a small gift to. Just wrap it up in a Christmas tin, glass jar or decorative Christmas container, add a bow and ribbon and presto, the perfect treat for someone special. I know when it get’s this close to Christmas, I tend to scrounge for last minute gift ideas for everyone and a home made gift always adds a personal touch.

Adapted from Your Cup of Cake

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Peppermint Bark Puppy Chow

Peppermint Bark Puppy Chow

Ingredients

  • 6-7 Cups Rice Chex Cereal
  • 1 lb. Almond Bark
  • 1 cup crushed candy canes, 6-8 candy canes
  • ¼ cup red sugar (cookie decoration)

Instructions

  • Place cereal in a large bowl.
  • Add the candy canes to a zip lock bag and using a rolling pin (or a meat mallot) crush the candy canes into small pieces. Set aside.
  • Melt your almond bark on the stove top over medium-low heat and stir until smooth.
  • Pour melted chocolate over the cereal and using 2 large spoons, stir to combine. Sprinkle half of the red sprinkles in the bowl and stir to combine.
  • Line two baking sheets with parchment or waxed paper, divide the chow between the two baking sheets. Sprinkle the remaining red sugar over the chow. Allow the mixture to set in your refrigerator.
  • Store in an air tight container.
http://www.lovefoodwillshare.com/peppermint-bark-puppy-chow/

Crush the candy canes with a rolling pin.

Crush the candy canes with a rolling pin.

 

Melt the white chocolate.

Melt the white chocolate.

 

Pour the melted chocolate over the cereal.

Pour the melted chocolate over the cereal.

 

 

 

 

Peppermint Bark Puppy Chow

Peppermint Bark Puppy Chow

Peppermint Bark Puppy Chow

Peppermint Bark Puppy Chow

Brickle Nuggets

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Day 7 of the Twelve Days of Christmas Treats is here and today’s feature is Brickle Nuggets. This probably doesn’t seem like a Christmas Cookie, but I think it’s important to have an easy drop cookie in the line-up. This recipe is easy to whip together and takes minimal time to bake. So, if you are not much of a baker, this is the recipe for you.

This cookie is pretty much an oatmeal cookie with Heath English Toffee Chips added in, the toffee chips are the the star of this recipe! This cookie is thin and crispy with the chewiness of the toffee chips in the center. Enjoy!

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Brickle Nuggets

Brickle Nuggets

Ingredients

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups all-purpose flour
  • 2 cups old-fashioned rolled oats
  • 8-oz package English toffee bits (about 1 1/3 cups)

Instructions

  • Preheat the oven to 375F. Lightly grease or spray cookie sheets.
  • In a large bowl, with an electric mixer, beat together the butter and brown and granulated sugars on medium speed until light, 2 to 3 minutes. Beat in the egg, vanilla, baking powder, and salt. On low speed, gradually beat in the flour just until mixed. Stir in the oats and toffee bits.
  • Pinch off pieces of the dough and roll between your palms into balls a bit larger than 2.5 cm (1-inch) in diameter. Place on the prepared cookie sheets, spacing them about 6 cm (1 1/2 inches) apart.
  • Bake in the center of the oven until firm to the touch and golden on the bottom and around the bottom edges, 10 to 12 minutes. Let cool on the cookie sheets for 1 minute, then transfer to wire racks to cool completely.
http://www.lovefoodwillshare.com/brickle-nuggets/

This recipe yields lots of cookies!

This recipe yields lots of cookies!

 

It's easy to eat more than one of these at a time.

It’s easy to eat more than one of these at a time.

 

Brickle Nuggets

Brickle Nuggets

 

 

Cashew Peanut Clusters

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We are at the half way mark of the Twelve Days of Christmas Treats and for Day 6 I am featuring Cashew Peanut Clusters. What I love most about this recipe is the fact that you make it in a slow cooker. You add the nuts and chocolate and turn the slow cooker on and “poof”, the clusters are done.

I used cashews and peanuts in this recipe, but you could actually use any combinations of nuts; cashews, peanuts, pecans, almonds, macadamia, etc., they would all work great in this recipe. You could also use milk chocolate in place of the white chocolate.  I put the finished product in cupcake liners, both large and small. If you don’t have cupcake liners, you can easily spoon the clusters onto a baking sheet lined with wax paper or parchment paper.

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Cashew Peanut Clusters

Cashew Peanut Clusters

Ingredients

  • 12 ounces peanuts
  • 12 ounces cashews
  • 2 pounds white almond bark or white chocolate for dipping

Instructions

  • Add the peanuts and cashew in the bottom of your crockpot.
  • Break up the white almond bark and place on top of the nuts.
  • Cover and cook on high for 45 minutes, do not stir during this time. Turn your crockpot to low and stir to combine (you may still have some chocolate that hasn’t melted). Stir every 15 minutes until all the bark is melted. Crop into small cupcake liners or drop by spoonfuls on waxed paper. Let the clusters cool and set (I put mine in our cold garage to set). Store in a covered container.
  • To make them more festive, you can sprinkle to tops with colored sugar or edible decorations.
http://www.lovefoodwillshare.com/cashew-peanut-clusters/

 

Layer the nuts on the bottom and add the chocolate over the top.

Layer the nuts on the bottom and add the white chocolate broken in pieces over the top

 

After about 45 minutes, stir everything together.

After about 45 minutes, stir everything together.

 

I made the clusters in two different sizes.

I made the clusters in two different sizes.

I added sprinkles to add a splash of color.

I added sprinkles to add a splash of color.