Christmas Crunch

Christmas Crunch! Every Christmas season this popcorn recipe is a reader favorite (I first shared this recipe 7 years ago)! This addictive white chocolate coated treat can be whipped up in less than 15 minutes, and it’s perfect for gifting and holiday parties since it makes enough to feed a crowd.

Christmas Crunch {White Chocolate Popcorn}

• Servings: 18
• Prep Time 5 minutes
• Cook Time 5 minutes
• Total Time 10 minutes

Ingredients

• 1/2 cup (104g) popcorn kernels*
• 1 (12 oz) bag Vanilla Candy Melts (such as Wilton Candy Melts)
• 1 1/2 cups (75g) broken pretzel pieces or baby pretzels
• 1 (10 oz) bag** green and red Milk Chocolate or Mint M&Ms
• Christmas sprinkles

Instructions

1. Pop popcorn in a popcorn popper into a large bowl (or alternately in the microwave if using microwave bags of popcorn) according to manufactures directions. Remove any unpopped popcorn kernels. Toss in broken pretzel pieces and M&Ms***.
2. Melt Vanilla Candy Melts in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle half of melted chips over popcorn mixture, then stir, tossing gently a few times with a rubber spatula.
3. Then drizzle remaining half of melted chips over popcorn, and gently stir mixture until evenly coated (don't over stir though or your sprinkles wont stick if the white chips begin to set and harden).
4. Pour mixture into a single layer onto wax paper. Sprinkle entire mixture evenly with sprinkles (as many as you'd like) before vanilla chips set. Allow to cool and harden, then gently break into pieces and store in an airtight container.

Recipe Notes

• *1/2 cup kernels should yield about 16 - 17 cups popped popcorn. If you don't have an electric popcorn popper you can use the brown paper bag and microwave popcorn method. It's also been said that 2 bags tender white popcorn works well here.
• **Previously recipe listed using a 12 oz. bag of M&M's but bag size has shrunk over the years (don't you love that?), so a 10 oz bag will work or you can use 2 extra ounces from another bag.
• ***If you'd like M&M's and pretzels to show through more and not be covered entirely by chocolate you can set aside 1/4 of each then sprinkle over the popcorn mixture when you add the sprinkles, this is totally optional.
• Note: I was able to fill 8 - 9 1/2"x 4" party treat bags about 2/3 full with this recipe, just to let you know so you have an idea for gift giving.
• Recipe Source: Adapted from Bake at 350
  

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Eggnog Cookies {Melt-in-Your-Mouth}

These Eggnog Cookies are a staple holiday recipe! Once you try them you’ll want to make them at least once every Christmas season. They’re a soft and fluffy, cake-like cookie with a deliciously tender texture, the perfect amount of spice, and a rich eggnog frosting.

Melt-In-Your-Mouth Eggnog Cookies

• Servings: 32 cookies
• Prep Time 30 minutes
• Cook Time 12 minutes
• Total Time 42 minutes

Ingredients

• 2 cups (283g) all-purpose flour (scoop and level to measure*)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg, plus more for topping
• 1/2 tsp ground cinnamon
• 3/4 cup (170g) unsalted butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light-brown sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp rum extract
• 1/2 cup eggnog (not low fat)

Frosting

• 1/2 cup (113g) butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
• 3 - 5 Tbsp eggnog
• 1/2 tsp rum extract
• 3 cups (360g) powdered sugar

Instructions

1. Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. 
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. 
3. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. 
4. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. 
5. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

Recipe Notes

• Cookies previously listed 2 1/4 cups flour (spooned and leveled method) when using the easier scoop and level method this is only 2 cups to equal the same amount. If you'd like cookies to be a little thicker you can add 2 extra tablespoons of flour.

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Meringue Cookies

Meringue Cookies – billowy, light and airy, delicate and dainty, perfectly crisp and deliciously sweet. These whimsical cookies are a breeze to make when following these simple steps and guidelines. A great nostalgic recipe to add to the recipe book and a perfect holiday treat!

Meringue Cookies

• Servings: 60 cookies (approx.)
• Prep Time 25 minutes
• Cook Time 1 hour
• Resting Time 1 hour
• Total Time 2 hours 25 minutes

Ingredients

• 4 large egg whites, at room temperature (see notes)
• 1/2 tsp cream of tartar
• 3/4 tsp vanilla extract
• 3/4 cup (150g) granulated sugar
• 1/8 tsp salt

Instructions

1. Set oven racks in upper and lower third of oven*. Preheat oven to 225 degrees. Line two rimmed 18 by 13-inch baking sheets with parchment paper.
2. Add egg whites to metal or glass mixing bowl of electric stand mixer** if you haven't already. Add cream of tartar and vanilla extract.
3. Set mixer with a whisk attachment and whip mixture on medium speed to soft foamy peaks, about 1 minute. Then while mixing on medium speed over the course of about 1 minute, slowly dust in granulated sugar and add salt.
4. Increase mixer speed to high and whip until very thick glossy peaks form, this will take several minutes.
5. Transfer half of the mixture to a piping bag fitter with a large star tip*** (I like to use Ateco 826 - 829 tips depending on desired shape).
6. Pipe meringue into rounds or tear drop shapes about 1 1/4-inches wide, and spacing each about 1-inch apart. Repeat with remaining mixture.
7. Transfer baking sheets to racks in preheated oven. Bake 30 minutes then switch and rotate baking sheets and continue to bake 30 minutes. Turn oven off and leave meringues in warm oven to rest 1 hour (or 2 hours on humid day).
8. Remove from oven and let cool at least 10 minutes before serving. Store in an airtight container at room temperature, free from moisture.

Recipe Notes

• To bring egg whites to room temperature working with one egg at a time, divide egg white and yolk, transfer to separate bowls. Be sure there is not drop of yolk or this can tiny amount of fat can prevent whites from whipping to stiff peaks.
• Pour the one egg white (entirely yolk free) at a time into very clean glass or metal mixing bowl (plastic is not recommend as it can retain residual grease). If one of the egg yolks breaks when separating white and yolk then just reserve in fridge for another use.
• Let whites rest until they come to room temperature about 60 minutes.
• *Note that every oven is different, my oven tends to brown on top more than is standard so I usually try to put one rack near center and one in lower third but not right on bottom rack.
  
• **I've also made this recipe many times using an electric hand mixer. While it works great it just takes about twice as long whipping on high speed to get to stiff peaks.
• ***Don't have a piping bag and tip? Mixture can also just be dropped by the tablespoonful onto prepared baking sheets using two spoons or a cookie scoop.

POSSIBLE VARIATIONS

• Use almond extract, lemon extract or peppermint extract (only 1/2 tsp of this one) in place of the vanilla. Mix in closer to the end since it has a hint of oil in it.
• Fold in finely chopped pecans or mini chocolate chips, dollop by tablespoon full onto baking sheets instead of piping.
• Sprinkle meringues with nonpareil or sugar crystal sprinkles before baking.
• Dip cooled meringues in melted chocolate and let set.

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Alfajores {Dulce de Leche Sandwich Cookies}

Alfajores are tender sandwich cookie filled with a layer of dulce de leche and commonly rolled in coconut. They are a popular cookie found in many Latin American countries and when packaged you can often find them dipped in chocolate. They have long been one of my families favorite cookies!

Alfajores

• Servings: 18
• Prep Time 30 minutes
• Cook Time 20 minutes
• Total Time 1 hour 50 minutes

Ingredients

• 1 1/8 cups (162g) cornstarch*
• 1 cup (128g) all-purpose flour*
• 1 tsp baking powder
• 1/4 tsp salt
• 10 Tbsp (141g) butter , softened
• 2/3 cup (134g) granulated sugar
• 3 large egg yolks
• 1 1/2 tsp vanilla extract
• 1 cup Dulce de Leche, canned or homemade
• Finely shredded coconut (optional)

Instructions

1. In a mixing bowl, whisk together flour, cornstarch, baking powder and salt, set aside. 
2. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on medium speed until creamy, about 30 seconds. 
3. Blend in egg yolks one at a time. Mix in vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined and dough starts to come together**. 
4. Shape dough into a ball, cover ball with plastic wrap and refrigerate 30 minutes to 1 hour until dough is easy enough to work with.
5. Preheat oven to 350 degrees. Roll half the dough out onto a lightly floured surface to about 3/16-inch thickness. 
6. Using a 2-inch round cookie cutter, cut dough into circles then using a thin metal spatula or tall knife (such as a Santoku knife), slide along the bottom of the cutout cookie and transfer cookie sheet lined with parchment paper or a silicone baking mat.
7. Bake in preheated oven for 10 - 11 minutes. Allow cookies to cool 5 minutes on cookie sheet then transfer to a wire rack.  
8. Cool cookies completely then spread a layer of Dulce de Leche over the bottom side of one cookie, then sandwich to the bottom side of another cookie.
9. Roll in fine coconut if desired. Store cookies in an airtight container (I like to store them in the fridge).

Recipe Notes

For a light lemony flavor, you can also add 1 1/2 tsp lemon zest along with the butter and sugar mixture.
*Spoon and level flour to measure and spoon and level or pour and level cornstarch to measure. For most accurate results just measure in grams.
**Dough will seem dry and crumbly at first but keep mixing and it should come together well. If not you can mix in a teaspoon or two of milk to bind.

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Cream Cheese Pecan Cookies

Slice and bake Cream Cheese Pecan Cookies! They’re perfectly tender, deliciously buttery and flavorful, sweet and tangy and you’ll love the abundance of crunchy yet tender pecans (both swirled into the batter and rolled along the edges of the cookies)! It’s a tempting holiday cookie recipe worthy of adding to the recipe box.

This is a sponsored conversation written by me on behalf of Fisher. The opinions and text are all mine.

Cream Cheese Pecan Cookies

• Servings: 36
• Prep Time 30 minutes
• Cook Time 15 minutes
• Chilling Time 1 hour

Ingredients

• 1 cup (226g) unsalted butter, room temperature
• 1 (8 oz) pkg. cream cheese, nearly room temperature
• 1 1/4 cups (250g) granulated sugar
• 1/4 tsp salt
• 2 tsp vanilla extract
• 2 1/4 cups (320g) unbleached all-purpose flour (scoop and level to measure)
• 2 cup Fisher Pecan Halves, divided (1 cup chopped small, 1 cup chopped fine)

Instructions

1. In the bowl of an electric stand mixer fitted with a paddle attachment cream together butter, cream cheese, granulated sugar and salt until smooth and creamy, about 1 minute.
2. Mix in vanilla extract. Scrape down sides and bottom of bowl.
3. With mixer running on low speed gradually add flour. Mix just until combined.
4. Mix in 1 cup small chopped pecans.
5. Spread dough out along sides and bottom of bowl (this helps it chill faster and more evenly). Freeze until firm enough to handle, about 20 - 30 minutes.
6. Divide dough into 3 equal portions (12 oz each). Compress and shape each portion into a 6-inch log on a greased surface*.
7. Place pecans on cutting board and spread out a little then roll each log through pecans to cover. Wrap each in plastic wrap or parchment paper. Chill through, about 30 minutes in the freezer or 3 hours in the fridge.
8. Meanwhile preheat oven to 350 degrees. Line baking sheets with parchment paper.
9. Cut log into 12 slices (each about 1/2-inch thick). Fit 12 cookies per sheet and bake one sheet at a time on prepared baking sheet until just set (keep remaining logs chilled in fridge), about 13 - 16 minutes (bottom of cookies should be golden brown when lifted and cookies should no longer appear raw).
10. Let cool 5 minutes one baking sheet then transfer to a wire rack to cool completely. Store cookies in an airtight container.

Recipe Notes

• *I don't recommend using a floured surface to roll dough because the pecans won't stick as well in the next step. Be sure to tightly compress logs when shaping which will fill any empty pockets of space.
  

VARIATIONS:

• Cut thinner if desired (no less than 1/4-inch). This way you'll get more cookies too and they'll be slightly crisper.
• Use walnuts in place of pecans if desired.
• Roll cookie dough logs in red or green sugar sprinkles instead of pecans if desired, then gently press a whole pecan into the center before baking.
• Drizzle cooled cookies with melted white chocolate or dark chocolate.

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Fruit Pizza

Fruit Pizza – perfectly easy to make yet it’s always a showstopper that’s sure to impress, both in flavor and presentation. It’s brimming with fresh and luscious flavor, and boasting of such beautiful natural colors.

Fruit Pizza

Servings: 10 servings

Prep Time 5 minutes

Cook Time 14 minutes

Resting time 2 hours

Total Time 19 minutes

Ingredients

Cookie Dough

• 1 2/3 cups (236g) all-purpose flour, preferably unbleached (scoop and level to measure)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (150g) granulated sugar
• 12 Tbsp (170g) unsalted butter, at room temperature
• 1 large egg, at room temperature
• 2 tsp vanilla extract

Cream Cheese Topping

• 1 (8 oz) pkg. cream cheese, nearly room temperature
• 6 Tbsp (38g) granulated sugar (or a little more to taste)
• 1/2 tsp vanilla extract

Fruit Layer

• 5 cups (approx.) assorted fresh fruit*
• 1/4 cup apricot preserves, pressed through a sieve to remove lumps
• 1 Tbsp water

Instructions

1. Preheat oven to 350 degrees. Butter a rimmed 12-inch pizza pan (without holes), line with a round of parchment paper and butter parchment paper.
2. For the cookie dough crust: In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
3. In the bowl of an electric stand mixer cream together 3/4 cup granulated sugar and butter until well combined. Scrape down bowl.
4. Mix in egg, then blend in 2 tsp vanilla extract. Scrape down bowl.
5. Add flour mixture then blend just until combined.
6. Drop batter onto prepared pizza pan, then spread into an even layer with hands coated in non-stick cooking spray.
7. Bake in preheated oven about 11 - 13 minutes until just baked through.
8. Remove from oven and let cool completely on a wire rack.
9. For the cream cheese topping: In a mixing bowl using an electric hand mixer (or in the bowl of a stand mixer), whip cream cheese, 6 Tbsp granulated sugar and 1/2 tsp vanilla until light and fluffy.
10. Spread topping over cooled crust.
11. For the fruit layer: Decorate pizza with fruit as desired.
12. In a very small mixing bowl whisk together preserves and water. Brush mixture over fruit.
13. Serve within a few hours of preparing for best results. Store in refrigerator.

Recipe Notes

*I like to use fresh fruit such as strawberries, kiwis, raspberries, blueberries, pineapple, grapes, mango, peaches or mandarine oranges). Avoid fruit that will brown quickly such as bananas or apples.

Store-Bought Sugar Cookie Dough Method

• Use 1 (16.5 oz) pkg. refrigerated sugar cookie dough.
• Keep all toppings the same.

1. Heat oven to 350 degrees. Butter a rimmed 12-inch pizza pan, line with a round of parchment paper and butter parchment paper (or alternately line with foil and spray foil with non-stick cooking spray).
2. Crumble cookie dough over prepared pizza pan and spread into an even layer to completely cover bottom of pan. Bake 13 - 14 minutes. Remove from oven and cool completely on a wire rack.

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Small Batch Amish Sugar Cookies

 

This is a cookie I used to bake for my children quite often when they were growing up. I used to try to have some kind of a treat waiting for them every day when they got home from school.  Funny enough I never saw myself as a baker, more of a savoury cook, but when I look back I can clearly see that I did both with an equal passion.

 

My original recipe for Amish Sugar Cookies makes a lot of cookies, which is great when you have five hungry children snapping at your heels, but not so great when you are staring at an empty nest.

 

That doesn't mean however that we can't still enjoy these delicious treats that we used to bake for our families, and yes . . .  I did enjoy them as well. I am on a quest to try to small batch as many of my old favourites as I can. Smaller recipes to suit the smaller household.  It just makes sense and it means there is far less temptation laying around and actually a bit less waste as well.

  

This is a great recipe. I actually won a ribbon at the county fair back home one year with them, so you know these are really good cookies. You can leave them plain, or you can glaze them if you like.

 

There used to be these cookies that we could get from Ben's Bakery back home that were like a thick sugar cookie with jam in the centres. I used to love them. They were my favourite, but I have never had a recipe to make my own.  Today I added some jam to the centres of some of these to see if they might be similar . . .

 

Although they were very good, they were not the same, so I am still on my quest.  I strongly suspect the difference is that those ones are made with shortening. These are all butter . . .

 

You can leave them plain of course, but a simple glaze is a great way to dress them up just a bit, with a few sprinkles.

  

There is no need to go crazy.  Children love sprinkles, even the big children. 😉 Not naming any names.

 

If you do decide to do some with jam in the middle don't go crazy. You only need a tiny bit. I just pushed my index finger into each cookie I was adding jam to making a small identation  . . .  and then added about 1/3 tsp of my favourite strawberry jam  . . .  yes, Bonne Maman.

 

Not quite the traditional Amish Sugar Cookie, but then again I am quite fond of breaking barriers and stretching the realms of possibility . . .

 

I even glazed a few of the ones with jam in the middle just to see how it would work.  It worked rather well actually . . .

 

In any case these worked out really well. You get about 2 1/2 dozen which is still a lot!

  

As with any cookie they go very well with an ice cold glass of milk, or a hot cuppa!

  

Petunia approves 100%!!

Small Batch Amish Sugar Cookies

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Yield: Makes 2 1/2 Dozen

Author: Marie Rayner

Easy to make, old fashioned and delicious.  A smaller batch for the smaller family.

Ingredients:

For the Cookies:

• 120g butter softened (1/2 cup)
• 120ml vegetable oil (1/2 cup)
• 95g granulated sugar (1/2 cup)
• 65g icing sugar (1/2 cup)
• 1 large free range egg
• 1/2 tsp vanilla paste
• 315g plain flour (2 1/4 cups all purpose flour)
• 1/2 tsp bicarbonate of soda
• 1/2 tsp cream of tartar

For optional Glaze:

• 130g icing sugar, sifted (1 cup)
• few drops vanilla
• warm water to thin
• cake decorating sprinkles

Instructions:

1. Preheat the oven to 190*C/375*F/ gas mark 5.  Line several baking sheets with baking paper. Set aside.
2. Beat the butter, oil and both sugars together until well blended.  Beat in the egg and the vanilla. Sift the flour, soda and cream of tartar together and then stir this into the creamed mixture a bit at a time until well combined.
3. Drop by walnut sized balls onto the prepared baking sheets, 2 inches apart.  Bake for 8 to 10 minutes until lightly brown around the edges.
4. Remove to a wire rack to cool completely.
5. For the glaze whisk all ingredients together until smooth. Dip the tops of the cooled cookies into the glaze allowing any excess to run off.  Sprinkle with the sprinkles and allow to set.
6. For optional jam sugar cookies, using your forefinger make a dip in the centre of the cookies prior to baking and fill with 1/3 teaspoon of your favourite jam. Bake as above.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

Created using The Recipes Generator

 

These cookies are simple to make and they literally melt in your mouth.  I highly recommend! 

 

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Whoopie Pies

The ultimate Whoopie Pies – perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow fluff whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!

Whoopie Pies

Servings: 17

Prep Time 30 minutes

Cook Time 18 minutes

Total Time 48 minutes

Ingredients

Cookies

• 2 cups (283g) unbleached all-purpose flour (scoop and level to measure)
• 1/2 cup (45g) unsweetened cocoa powder (scoop and level to measure)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup packed (200g) light brown brown sugar, break up any clumps
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 cup (120ml) hot water

Filling

• 8 Tbsp (113g) salted butter, at room temperature
• 6 Tbsp (85g) unsalted butter, at room temperature
• 2 1/4 cups (270g) powdered sugar
• 1 tsp vanilla extract
• 10 oz. marshmallow fluff (aka marshmallow creme, about one and half 7 oz. jars)

Instructions

1. Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.

2. In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.

3. In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.

4. Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.

5. Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.

6. Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.

7. Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.

For the filling

1. In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer) cream together salted butter, unsalted butter and powdered sugar on low speed until well combined.

2. Increase mixer speed to high and whip until until light and fluffy, about 4 minutes. Blend in vanilla.

3. Remove bowl from stand mixer, add marshmallow fluff and fold together using a rubber spatula just until combined.

4. Chill mixture about 20 minutes to thicken up then fold again. Transfer to a piping bag fitted with a large round tip and pipe over half of the cookies, sandwich a second cookie over the top.

5. Store cookies in an airtight container set on parchment paper, in a single layer in the refrigerator up to 3 days. Let rest at room temperature about 30 minutes before serving.

Recipe Notes

Possible Variations:

• Use Dutch cocoa for even richer flavor.
• Use a different flavor of filling like cream cheese, caramel, coconut, chocolate or peanut butter. Or just flavor the filling recipe with a little extract like coconut extract.
• Fill with sweetened whipped cream instead.
• Add 1 tsp of instant espresso powder to the batter.
• For a filling less prone to running just use buttercream frosting, 1/2 batch of vanilla buttercream or chocolate buttercream.
• For a festive cookie during the holiday season, add a little peppermint extract to batter or filling and roll edges of filling in finely crushed candy canes for peppermint whoopie pies.

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