Congo Bars

Congo Bars - bakerella

2 3/4 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
1 lb. light brown sugar
3 eggs
1 teaspoon vanilla
11.5 ounce package milk chocolate chips
1 cup chopped pecans (optional)

Sift flour, baking powder and salt in a large bowl. Set aside.

Combine butter and sugar using a mixer until blended.  Add eggs, one at a time to sugar mixture, mixing on low in between each addition.  Add vanilla and mix.  Add flour and mix until combined.  Stir in chips and then pecans.

Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish.

Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

Chocolate Pudding

Chocolate Pudding - allrecipes

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

  

In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. 

Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla. 

Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

Whole Wheat Pita Chips

Whole Wheat Pita Chips

4 whole wheat pitas

4 tbs olive oil

1/2 tsp parsley

1/2 tsp basil

1/2 tsp fresh ground pepper

1/4 tsp sea salt

Preheat oven to 400 degrees.  Spray a baking pan with cooking spray.  Combine olive oil, parsley, basil, and pepper. Split pitas in half. Brush oil mixture onto inside of pitas. Slice into wedges.  Sprinkle with sea salt. Bake for 4 - 6 minutes, or until crispy. Watch closely - they burn quickly! Serve with hummus.

Mardi Gras Donut Muffins

Mardi Gras Glazed Donut Muffins -  Buns in My Oven

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt

1/4 cup vegetable oil  

3/4 cup milk (low fat is fine)  

1 tsp vanilla extract

Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar and egg until light and fluffy. In small bowl, mix together flour, baking powder, salt, and nutmeg. Pour into sugar/egg mixture and stir until well combined. Add in vegetable oil, milk, and vanilla extract. Mix well. Pour into muffin tins, filling each about 3/4 full. Bake for about 15 minutes until tester comes out clean.

Glaze

1/4 cup milk

2 cups powdered sugar

1/2 tsp vanilla extract

food coloring

Whisk milk, powdered sugar, and vanilla extract together.  Separate into 3 bowls.  Add food coloring to make purple, green, and yellow.  Dip each muffin into glaze or drizzle over the top.

Buffalo Chicken Dip

Buffalo Chicken Dip - adapted from Frank's Redhot

8 oz. low fat cream cheese 

1/2 cup low fat Ranch dip

1/2 cup Frank's Redhot sauce

1/2 cup Mozzarella cheese

2 cans chicken breast in water

Heat oven to 350°F.  Place cream cheese into deep baking dish. Stir until smooth.  Mix in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Parmesan Tortilla Chips

Parmesan Tortilla Chips 

1/4 cup extra-virgin olive oil

1/2 tsp dried oregano

1/2 teaspoon black pepper

8 corn tortillas

1/4 cup shredded Parmesan cheese

1/4 tsp Kosher salt

Preheat oven to 375 degrees.  Line 2 baking sheets with aluminum foil.  In a small bowl, combine olive oil, oregano, and pepper.  Brush evenly onto both sides of tortillas.  Cut tortillas into wedges.

Place wedges on baking sheets in a single layer.  Sprinkle with cheese and salt.  Bake for 8 - 10 minutes, or until chips are crisp.

Chocolate Chip Muffins

Chocolate Chip Muffins - food.com

  

2 cups all-purpose flour 

1/3 cup light-brown sugar, packed 

1/3 cup sugar 

2 teaspoons baking powder 

1/2 teaspoon salt 

2/3 cup milk 

1/2 cup butter, melted and cooled 

2 eggs, lightly beaten1 teaspoon vanilla 

1 (11 1/2 ounce) package semi-sweet chocolate chips

Preheat oven to 400°F.  Grease twelve muffin cups.  In a large bowl, stir together flour, sugars, baking powder, and salt.  In another bowl, stir together milk, eggs, butter, and vanilla until blended.  Make a well in center of dry ingredients.  Add milk mixture and stir just to combine.  Stir in chocolate chips.  Spoon batter into prepared muffin cups.  Now bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean.  Remove muffin tin to wire rack.  Cool for 5 minutes.  Remove from tins to finish cooling.

Christmas Baking Ideas Part 2

Oreo Chocolate Chip Cookies

Chewy Chocolate Peanut Butter Bars

Oreos with Peanut Butter Cream

5 Ingredient Peanut Butter Chocolate Chip Cookies

Double Chocolate M&M Cookies

Oreo Stuffed Double Chocolate Cookies

Whoopie Pies with Cream Cheese Filling

Oreo Cheesecake Cookies

Hot Chocolate Cookies

Christmas Baking Ideas

If you are still looking for ideas for your holiday baking, here are a few easy and delicious recipes:

Cheesecake Brownies

Whole Wheat Chewy Chocolate Cookies

Peanut Butter Stuffed Chocolate Cookies 

Easy Peanut Butter Chocolate Fudge

Chocolate Cookies with Marshmallow Filling

 

Reese's Bars

Check back tomorrow for more ideas!

Peanut Butter Fudge

Peanut Butter Fudge

2 cups sugar

1/2 cup milk

1 cup peanut butter

1/2 tbs butter

1 tsp vanilla extract

Butter an 8" x 8" dish.  In a saucepan, combine sugar and milk.  Measure remaining ingredients and set aside.  Cook over medium heat stirring occasionally till it comes to a boil.  Do not scrape sides or bottom of pot.  Let boil for 4 minutes, stirring occasionally.  Remove from heat.  Stir in remaining ingredients until melted and smooth.  Pour into prepared dish and refrigerate until firm.

Hot Chocolate Cookies

 

Hot Chocolate Cookies - Baked Bree

2 sticks room temperature butter
1 cup sugar
2/3 cup brown sugar
2 eggs
1 teaspoon vanilla
3 1/4 cups flour
4 packages Hot Chocolate Mix (not sugar free)
1 teaspoon salt
1 1/4 teaspoon baking soda
1 cup mini chocolate chips
2 cups mini marshmallows

Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so.

Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown.  During the last two minutes of cooking time, add the marshmallows to the tops of the cookies.  You will need to press them in a bit and let them bake for another 2 minutes or until they start to puff.

Let cool for 5 minutes before removing from pan.

Chocolate Dipped Peanut Butter Crackers

Chocolate Dipped Peanut Butter Crackers

1 cup chocolate chips

1/2 bag mini peanut butter crackers

sprinkles

Melt chocolate in a microwave-safe bowl for 30 second intervals, stirring in between.  Dip each cracker in chocolate, coating both sides.  Remove with fork; tap excess chocolate on side of bowl.  Push cracker off of fork with a toothpick and place on wax paper.  Top with sprinkles.  Repeat with remaining crackers.  Allow to cool completely.  If chocolate doesn't harden, put chocolate covered crackers in refrigerator.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

2 cups flour

1 cup quick or old-fashioned oats, uncooked

1 tsp baking soda

1/2 tsp salt

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

1 cup granulated sugar

1 egg, slightly beaten

1 tsp vanilla extract

3/4 cup Libby's solid pack pumpkin

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Combine flour, oats, baking soda, and salt.  Cream butter; gradually add sugars, beating until light and fluffy.  Add egg and vanilla; mix well.  Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in chocolate chip.

For each cookie, drop a heaping tablespoonful of dough onto lightly greased or parchment paper covered baking sheet.  Bake 13 - 15 minutes, until cookies are firm and lightly browned.

Hershey's "Perfectly Chocolate" Cupcakes with Cream Cheese Frosting

Hershey's "Perfectly Chocolate" Cupcakes with Cream Cheese Frosting - hersheys.com

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Line muffin cups (2-1/2 inches in diameter) with paper baking cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Cream Cheese Frosting (recipe below).

Cream Cheese Frosting

8 oz. cream cheese, softened
3 tbs milk
2 1/2 cups powdered sugar
1 1/2 tsp vanilla

Blend cream cheese and milk.  Add sugar slowly.  Stir in vanilla.  Frosts 2 8" layers or 24 cupcakes.

Banana Nut Muffins

Banana Nut Muffins

1 1/2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1 egg, slightly beaten

1 large mashed banana

1/2 cup sugar

1/4 cup brown sugar

3 tbs vegetable oil

1/2 cup chopped pecans

Preheat oven to 350 degrees.  Spray muffin tins with cooking spray.  Combine flour, baking powder, baking soda, and salt in a bowl. 

In another bowl, combine egg, banana, sugar, and oil.  Add to flour mixture, stirring just until combined. Fold in pecans.  

Fill muffin tins 2/3 full.  Bake for 20 - 25 minutes, or until muffins are golden brown.

Chocolate Peanut Butter Popcorn

Chocolate Peanut Butter Popcorn - Annie's Eats

1/2 cup unpopped popcorn
1/2 cup creamy peanut butter
1 tsp. butter
2 tsp. brown sugar

3/4 cup semi-sweet chocolate chips

Line two baking sheets with wax paper.  Pop popcorn in an air-popper.  Spread popcorn in an even layer on prepared baking sheets.  Combine peanut butter, butter, and brown sugar in a microwave-safe bowl.  Microwave in 20 second intervals and stir, until melted. Drop the peanut butter mixture in spoonfuls over the popcorn and gently toss to coat evenly.  In another microwave-safe bowl, heat the chocolate in 20 second intervals until fully melted.  Drizzle over the popcorn.  Let the chocolate set before serving.  Store in an airtight container.

Cheddar Crackers

Cheddar Crackers - Family Fresh Cooking

1 cup whole wheat flour

2 tbs vegetable oil

3/4 tsp salt

1/4 tsp paprika

8 oz. cheddar cheese

3 - 4 tbs water

Add flour, oil, salt, and paprika to food processor.  Combine into a coarse meal texture.  Slowly add cheese in about 3 additions to mix.  Combine well.  Add 3 tbs of water.  Continue to process until dough forms.  Pinch dough to see that it sticks together well.  Add another tbs of water if needed.

Remove dough from food processor and flatten into a disc. Wrap tightly in plastic wrap.  Place in fridge for at least half an hour, overnight if needed.

Remove dough from fridge.  Roll it out to about 1/8" thick. Cut out your desired shapes. Place on baking sheet.

Bake at 350 degrees for 15 - 17 minutes.  Crackers should be golden brown when finished. 

Restaurant-Style Hummus

Restaurant-Style Hummus - recipe from Annie's Eats

3 tbs lemon juice

1/4 cup water

6 tbs tahini, stirred well

2 tbs extra virgin olive oil

1 14 oz. can chickpeas, drained and rinsed

1 small clove garlic, minced

1/2 tsp salt

1/4 tsp cumin

pinch of cayenne pepper

Combine lemon juice and water in a small bowl or measuring cup.  Whisk together tahini and 2 tablespoons oil in second small bowl or measuring cup.  

Process remaining chickpeas, garlic, salt, cumin and cayenne in food processor until almost fully ground, about 15 seconds.  Scrape down bowl with rubber spatula  With machine running, add lemon juice-water mixture in steady stream through food tube.  Scrape down bowl and continue to process for 1 minute.  With machine running, add oil-tahini mixture in steady stream through food tube, continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed.

Transfer hummus to serving bowl, cover with plastic wrap and let stand until flavors meld, at least 30 minutes.  Drizzle with olive oil and serve.

Cheesy Sweet Potato Crisps

Cheesy Sweet Potato Crisps - adapted from How Sweet Eats

2 medium sweet potatoes, peeled and washed

2 egg whites

3/4 cup Parmesan cheese

1/2 tsp crushed black pepper

sea salt

Preheat oven to 4oo degrees.  Spray a baking sheet with nonstick spray.  

Chop sweet potatoes and pulse them in a food processor until they are grated.  Squeeze the moisture out of the sweet potatoes for a few minutes using a paper towel or towel.

Add sweet potatoes, egg whites, cheese, and pepper in a large bowl. Mix until well combined.  Scoop 1 tablespoon of mixture on to baking sheet.  Press down as thin as possible. Repeat with remaining sweet potato mixture.  Bake for 20 - 30 minutes, or until sweet potatoes are crispy and brown around edges.  Sprinkle lightly with sea salt.

Ham and Cheese Pretzel Bites

These take a little time and effort to make, but they are SO worth it.  My husband and I just ate almost half of them...after eating supper!  

Ham and Cheese Pretzel Bites - slightly adapted from Annie's Eats

For the dough:
1½ tsp. instant yeast
2 tbsp. light brown sugar
¼ cup warm water
1 cup warm milk
2½-3 cups whole wheat flour

For the filling:
½ cup small diced ham
½ cup shredded cheese of your choice 

To finish:
6 cups water
4 tsp. baking soda
4 tbsp. unsalted butter, melted
Kosher salt (or pretzel salt), for topping

To make the dough, combine the yeast, brown sugar, water, milk, and 2½ cups of flour in the bowl of a stand mixer fitted with the paddle attachment.  Mix until a dough has formed.  Switch to the dough hook and knead on low speed until a soft, elastic dough forms.  Add the remaining flour a 1-2 tablespoons at a time until the dough is tacky but not sticky.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1½ to 2 hours.

Turn out the dough onto a lightly floured surface.  Divide into 4 equal pieces.  Stretch or roll one piece of the dough into a 12 x 4-inch rectangle.  Sprinkle some of the diced ham and the shredded cheese over one third of the dough closest to an edge, lengthwise.  Roll up tightly, filling edge first, so that the filling is tightly sealed inside.  Slice the log into 12 pieces and transfer to a baking sheet lined with parchment paper or a silicone baking mat.  Repeat with the remaining 3 portions of dough, and the remaining filling.

Preheat the oven to 400˚ F.  Bring the 6 cups of water to a boil in a large pot.  Add the baking soda and reduce the heat to a gentle simmer.  Boil the pretzels in batches, cooking for about 2o seconds and turning once. They should be slightly puffed.  Use a slotted spoon or skimmer to transfer them back to the baking sheet.

Bake until puffed and golden brown, about 15 minutes.  Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.