Macaroni Salad

When the weather is warm, and I can smell food on the barbecue miles away, I have an intense craving for delicious macaroni salad. I'm not talking about the stuff you find at the deli and you wonder how long it has been sitting in the deli case. I'm talking about homemade macaroni salad that has the perfect amount of vegetables, mayonnaise, and al dente macaroni. There are a ton of macaroni salad recipes around the internet, but I don't like sweet relish or pickles in my macaroni salad. It's one of those things that I just don't like in macaroni salad, so I tend to stay away from recipes that include either of the two ingredients. So when I finally found a recipe on Food Network that didn't include pickles or sweet relish, I knew it was a must try!
I made this recipe for the first time tonight, and it definitely didn't disappoint.

Macaroni Salad

(Source: Food Network)

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery (omitted because I didn't have celery at home)

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley

1/2 cup diced vine-ripened tomato

1/2 cup prepared mayonnaise

3/4 teaspoon dry mustard

1 1/2 teaspoons sugar

1 1/2 tablespoons cider vinegar

3 tablespoons sour cream

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Chocolate Sour Cream Bundt Cake

I had a craving for a decadent chocolate cake for the last few days. After browsing around the food blogosphere, I found one that had amazing reviews and decided to give it a try. It was so simple to whip together and took me all of 15 minutes before the batter went into the oven. The end result? It's the perfect amount of chocolate, and the cake is so light and fluffy. The only problem is I didn't grease my bundt pan well enough so my cake didn't come out in one whole piece.  This will definitely stay in my cake repertoire for years to come. 

Chocolate Sour Cream Bundt Cake

(Source: Sam Mogannam and Dabney Gough)

For the cake:

1 cup (2 sticks) unsalted butter, plus more for the pan

1/3 cup (1 ounce) cocoa powder

1 teaspoon kosher salt

1 cup water

2 cups (9 ounces) all-purpose flour, plus more for the pan

1 3/4 cups sugar

1 1/2 teaspoons baking soda

2 large eggs

1/2 cup sour cream

1 teaspoon pure vanilla extract

For the glaze:

4 ounces bittersweet chocolate, finely chopped

1 1/2 tablespoons agave nectar or corn syrup

1/2 cup heavy cream

1 1/2 tablespoons sugar

Make the cake:

Position a rack in the center of the oven and heat to 350°F (176°C). Butter and flour a 10- or 12-cup Bundt pan and set aside. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside. Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

Make the glaze:

Just before glazing the cooled cake, place the chopped chocolate and agave nectar in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir constantly until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until melted and smooth. If the glaze is exceptionally runny, let it sit for a minute or so to thicken. Drizzle the glaze over the cooled cake, allowing it to drip and dribble down the sides.

Oatmeal Chocolate Chip Bars

If you've been reading my blog long enough, you know that Dr.Sweetpea's favorite cookies are Oatmeal Chocolate Chip Cookies. I already have two but very similar recipes on my blog, but I recently came across an OCC Bar recipe not long ago and finally gave it a try. Personally??? I love the bar version sooooooo much better!! It's quick to throw together and the cookies don't dry out after baking so it chewier longer :o)
This is probably one of the best bar cookie recipes...ever.

Oatmeal Chocolate Chip Bars 

(Source: www.whatmegansmaking.com)

1 cup unsalted butter, at room temperature

1 1/4 cups brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups quick-cooking or old fashioned oats

1 1/2 cups chocolate chips

Preheat the oven to 375. In a mixing bowl, cream together the butter, sugars, eggs and vanilla. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the mixing bowl and beat just until combined. Fold in the oats and chocolate chips. Spread in a rimmed 10x15 baking pan, using a spatula or your hands to press into place. Bake for 20 minutes, or until golden brown. Cool, but cut the bars while they are still somewhat warm, as a knife will go through them more easily.

Cheddar Bay Biscuits from Scratch!!

If you google Cheddar Bay Biscuits, you'll see there are so many recipes out there trying to duplicate the original recipe. Most of the recipes use a boxed baking mix such as Bisquick. I tried using Bisquick last year too, but the end result was not as good as the real thing. Then I found this recipe that blends cake flour and all purpose flour together. I was a little skeptical at first since I was let down last year. However, this recipe just blew me away! I personally love this sooooooooooooooo much better than the stuff at the restaurant! Don't believe me? Try for yourself :o)

Cheddar Bay Biscuits from Scratch

(Source: www.portuguesegirlcooks.com)

1 1/2 cups (7 1/2 ounces) all-purpose flour

1 1/2 cups (6 ounces) cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons garlic powder

12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces

2 cups shredded cheddar cheese (about 4 1/2 oz)

1 1/2 cups buttermilk

Garlic Topping

4 tablespoons (1/2 stick) salted butter

2 cloves garlic, finely minced or through garlic press

1/2 teaspoon garlic powder

1 teaspoon dried parsley

Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. Line two baking sheets with parchment. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. Add in the shredded cheese and mix to combine. Add in the buttermilk and mix until combined. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes, and them remove and brush with butter mixture, and then bake for an additional 5 minutes until the tops are puffed and golden brown. Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack. Serve at room temperature or while slightly warm.

Butter Topping

In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes. Add in the garlic powder and dried parsley, and stir to combine. Set aside.

Bacon Potato Salad

Whenever Spring rolls around, I have this intense craving for potato salad. I'm not talking about the deli potato salad you get at your local grocery store. I'm talking about the homemade potato salad that tastes so good that you can't stop eating. After looking at many different potato salad recipes, I finally decided to try the Bacon Potato Salad recipe and I have no regrets. This potato salad is absolutely phenomenal! The vinegar and mustard flavors aren't too overpowering and the bacon added a slightly smokey flavor.  If you're looking for a different potato salad recipe, this is a must try!

Bacon Potato Salad

(Source: Cole's Restaurant)

1 pound Yukon gold potatoes (I used red potatoes)

3 strips bacon, coarsely chopped

1/4 cup plus 3 tablespoons mayonnaise, or more to taste

1 heaping tablespoon Dijon mustard, or more to taste

1 heaping tablespoon cider vinegar, or more to taste

1/4 teaspoon smoked salt

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 green onions, chopped

1 heaping tablespoon chopped fresh thyme

1 heaping tablespoon chopped fresh parsley

In a medium saucepan, add the potatoes and enough water to cover the potatoes by 1 inch. Bring the pan to a simmer and cook until the potatoes are tender (a paring knife should easily pierce the potato), about 25 minutes. Remove from the heat, drain the potatoes and set aside until cool enough to handle. While the potatoes are cooking, fry the bacon in a medium skillet over medium heat until crisp, 8 to 10 minutes. Remove from heat and drain the bacon onto a paper towel-lined plate. Save 1 tablespoon bacon grease and set aside in a warm place (discard the rest, or save for another use). In a small bowl, whisk together the mayonnaise, mustard, cider vinegar, smoked salt, kosher salt and pepper. Taste and adjust the dressing as desired. Set aside. Dice the potatoes into half-inch cubes and place in a large bowl. Stir in the warm bacon fat until combined. Fold in the dressing, bacon, green onions, thyme and parsley. Taste the salad and adjust the seasoning if desired. Cover and chill the potato salad before serving.

The Best French Silk Pie Ever!

Who doesn't love French Silk Pie?? It's chocolatey, creamy, light as air, and the perfect treat to have for dessert. I'll be honest, I've never made French Silk Pie until today, mostly because I always thought it would labor intensive and complicated to make. Plus, a lot of the recipes require raw eggs. After a little digging, I found a recipe that cooks the eggs with sugar to make a custard base. I was a little skeptical at first because I thought the pie filling would be dense, but I was oh soooooooo wrong! I think this pie is as good, if not better than the stuff you get at bakeries!

French Silk Pie

(Source: Taste of Home)

1 sheet refrigerated pie pastry

2/3 cup sugar

2 eggs

2 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

1/3 cup butter, softened

2/3 cup heavy whipping cream

2 teaspoons confectioners' sugar

Whipped cream and chocolate curls, optional

Pre-bake pie crust on a 7 inch pie plate until golden brown. Cool Completely.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

Cafe Beaujolais Coffee Cake

If you know me, then you know that I absolutely love coffee cake. It's the perfect morning pick-me-up and it is fantastic with a piping hot cup of coffee or hot cocoa. I have about 15 different coffee cake recipes in my repertoire and the Cafe Beaujolais Coffee Cake was something I've been wanting to make for a while. Cafe Beaujolais is a quaint restaurant in Mendocino, California with a reputation of having one of the best coffee cakes around. I've never been to Medocino or tried anything off the Cafe Beaujolais menu...but if the other items on their menu are as good as this coffee cake...then it's at the very top of my "Places to Eat" list for California!!

Cafe Beaujolais Coffee Cake 

(Source: LA Times)

2 1/4 cups flour

1 cup brown sugar, packed

3/4 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup canola oil

1 cup sliced almonds   ( I used chopped walnuts)

1 teaspoon baking powder

1 teaspoon baking soda

1 egg

1 cup buttermilk

Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon. Mix and set aside.To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350 degrees 35 to 40 minutes. Place pan on wire rack to cool. Cut into squares to serve. Makes 8 to 12 servings.

Slow Cooker Chicken Tortilla Soup

I'm not sure if everyone is excited as I am for SPRING to arrive!! I'm tired of the cold, dreary, slushy days of winter. That said, I know I only have a few more weeks of soup weather left, so I decided to take full advantage of it this weekend. 

One of my favorite soup of all time is Chicken Tortilla Soup. If I see it anywhere on a menu, it's the soup  I'm bound to get. I've tried making this soup at home using a variety of recipes, but most failed to impress me...that is until a few days ago. I was looking for new recipes for my slow cooker, and came across this one on All Recipes. The reviews were amazing so I knew it was a must try! Plus, you just throw everything together in the slow cooker! It smells aaamazing in the house while it's cooking away, and I think it tastes better than some of the soups served at restaurants! It's definitely a keeper :o) 

Slow Cooker Chicken Tortilla Soup

(Source: All Recipes)

1 pound shredded, cooked, chicken   (I used shredded rotisserie chicken meat)

1 (15 oz) can whole peeled tomatoes, mashed   (I used petite diced tomatoes)

1 (10 oz) can enchilada sauce

1 medium onion, chopped

1 (4 oz) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 oz) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 oz) package frozen corn

1 tablespoon chopped cilantro

7 corn tortillas

Vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Tiramisu

One of my favorite Italian desserts is Tiramisu. I absolutely love the creamy, coffee flavored layers and the hint of cocoa. It is definitely a dessert that I have grown to love as I got older. I absolutely hated Tiramisu as a child, maybe it's because of the coffee...orrr knowing raw eggs are part of this dish. It's funny how your tastes change as time goes by. There are several food items that I loved as a child, but absolutely hate now. Then there's food that I hated as a child, but absolutely love now. Obviously, my tastes will continue to change, and makes me wonder what I'll love/hate 10 or 20 years from now. Anyhow, onto this wonderful Tiramisu, it's incredibly simple to make and definitely a great dessert to have or as a simple snack during the day.

Tiramisu

(Source: Epicurious)

3 large eggs, separated

3/4 cup sugar

1 (8-oz) container mascarpone cheese (1 scant cup)

1/2 cup chilled heavy cream

2 cups very strong brewed coffee or brewed espresso, cooled to room temperature

2 tablespoons sweet Marsala wine

18 savoiardi (crisp Italian ladyfingers, 6 oz)

1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites. Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. Just before serving, sprinkle with chocolate.

Berry Bars

I've been an avid LA Times Food reader even though I'm all the way in Chicago. I especially like the Culinary SOS section since it posts restaurant recipes about once a week. I saw this recipe for Berry Bars from the House of Bread Bakery last year and put it on my "must try" list. I finally got around to baking these wonderful bars, and they're absolutely divine! It's perfect for a morning pick-me-up along with a cup of coffee. Plus, it's soooooo simple to bake!

Berry Bars 

(Source: LA Times Culinary SOS)

3 cups (12.75 ounces) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 3/4 cups sugar

4 eggs

1 teaspoon vanilla extract

16 ounces berry jam **

Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture. Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking. Cool completely on a rack before slicing.

**I used berry preserves 

Key Lime Pie Bars

I think the 6 year old version of me would be in complete shock to find out that I love Key Lime Pie now. I absolutely love the creamy, sweet, tart combination and I am addicted. So when I saw this recipe a few days ago, I knew I had to make it asap! I found this in Cooks Illustrated (do they ever let me down? Never!) and it is absolutely phenomenal. I was a tad bit nervous about using animal crackers for the crust, but I liked it a whole lot better than the typical graham cracker crust. If you're ever in a mood for Key Lime Pie, go make it ASAP! 

Key Lime Pie Bars

(Source: Cooks Illustrated)

5 ounces animal crackers

3 tablespoons packed light brown sugar

1 pinch table salt

4 tablespoons unsalted butter, melted and cooled slightly

2 ounces cream cheese, room temperature

1 tablespoon grated lime zest, minced

1 pinch table salt

1 (14 ounce) can sweetened condensed milk

1 large egg yolk

1/2 cup fresh lime juice

3/4 cup shredded sweetened coconut, toasted until golden and crisp

Adjust oven rack to middle position and heat oven to 325°. Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. With folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray. In work bowl of food processor, pulse animal crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven. While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly). Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate unti thoroughly chilled, at least 2 hours. Loosen edges with paring knife and lift bars from baking panusing foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving. Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.

Twice Baked Potato Casserole

A quick and simple post today. I decided to make my ultimate favorite potato casserole as a side dish for my family's Christmas meal. It's everything you love about twice baked potatoes, but in a casserole form.

Twice Baked Potato Casserole

(Source: Woman's Day)

5 pounds all-purpose potatoes, peeled and quartered

4 tablespoons butter

1 1/2 cups cheddar cheese, shredded

1 cup milk

1 cup sour cream

2 large eggs

1 cup sliced scallions

4 slices bacon, cooked and crumbled

2 1/2 teaspoons salt

1/2 teaspoon ground black pepper

Heat oven to 350. Lightly coat a shallow 3 qt. baking dish with nonstick spray. Cook potatoes in a large pot with water to cover 20 to 25 min until tender when pierced. Drain in a colander. Return hot potatoes to the pot. Add butter; mash with a potato masher until smooth. Stir in 1 1/4 cups cheese, the milk, sour cream and eggs until blended, then 3/4 cup scallions, 1/2 the crumbled bacon and all the salt and pepper. Spoon into prepared baking dish; sprinkle with remaining 1/4 cup cheese and the bacon. Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining 1/4 cup scallions.

Christmas Cookies!!!!

When I was a child, I absolutely loved baking Christmas Cookies with my mom. I loved mixing all the ingredients together and watching the cookie dough bake in the oven. Who doesn't love a cookie that is fresh out of the oven? Especially since these cookies are more than just your ordinary Chocolate Chip Cookies!
Now that I'm much older, I do all the Christmas Cookie baking and I try to mix it up every year. I tend to bake different cookies every Christmas. However, there was one exception this year, the Cranberry Tassies were just too good to pass up this year, so I baked it again! The cookies look wonderful in a festive box to give to family/friends for the holidays.

(Going from left to right: Snickerdoodles, White Chocolate Cherry Shortbread Cookies, Russian Tea Cookies, Cranberry Orange Tassies, Cranberry Cashew Clusters) 

Snickerdoodles

(Source: Better Home and Gardens)

3 cups all-purpose flour

1 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1 cup butter, softened

1 1/2 cups sugar

2 eggs

1 tsp. vanilla extract

1/4 cup sugar

2 tsp. ground cinnamon

In a medium bowl, stir together the flour, cream of tartar, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups sugar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a sturdy rubber scraper or wooden spoon, stir in any remaining flour mixture. Cover and chill the dough for about 1 hour, or until easy to handle. Preheat the oven to 375 degrees. In a small bowl, stir together the 1/4 cup sugar and the cinnamon. Shape the dough into 1 1/2-inch balls. Roll the balls in the sugar-cinnamon mixture. Place the balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are golden brown. Transfer to a wire rack and let cool.

White Chocolate Cherry Shortbread Cookies

(Source: Better Home and Gardens)

1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all-purpose flour

1/2 cup sugar

1 cup cold butter

12 ounces white chocolate baking squares with cocoa butter, finely chopped

1/2 teaspoon almond extract

2 drops red food coloring (optional)

2 teaspoons shortening

White nonpareils and/or red edible glitter (optional)

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Russian Tea Cookies

(Source: Emeril)

1 cup butter, at room temperature

2 teaspoons vanilla extract

1/2 cup sifted confectioners’ sugar, plus more for rolling cookies

2 cups flour

1/4 teaspoon salt

1 cup finely chopped pecans or walnuts

Preheat the oven to 325 degrees F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Cranberry Orange Tassies

(Source: Better Home and Gardens)

1 cup water                                                                                          

2/3 cup dried cranberries

1/3 cup orange marmalade                                                                  

1/4 cups walnuts (toasted and chopped)

3 ozs white chocolate chips

15 oz package unbaked refrigerated pie crust  (Found in the refrigerated cookie dough aisle)

Combine water and cranberries in a small saucepan, bring to a boil. Remove from heat and let sit for 3 minutes. Drain well and let cranberries cool to room temperature. Stir in marmalade, walnuts, and white chocolate and set the filling aside. Per the package instructions, let the piecrust stand at room temperature. Unroll the crust and cut out 24 rounds using a 2 1/2 inch cookie cutter. Preheat oven to 375F. Press the dough into ungreased mini-muffin pans. Spoon cranberry filling into pastry cups until almost full (do not overfill because the filling will make a mess). Bake for 15-20 minutes, or until pastry is golden brown. Carefully run a small knife around the edges of the tassies in the pan. Carefully transfer to a wire rack to cool.

Cranberry Cashew Clusters

I found this Cranberry Cashew Clusters recipe last year after Christmas and couldn't wait to try it out this year! First of all, who doesn't love a recipe that can be whipped up in just minutes! It's seriously one of the easiest treats to add to your holiday cookie collection. Plus, it looks incredibly festive and it tastes as good as it looks. I think next year I'll add a touch of grated orange zest :o)

Cranberry Cashew Clusters

(Source: Better Home and Gardens)

1 cup puffed rice cereal

1 cup lightly salted cashews, coarsely chopped

1/2 cup dried cranberries, chopped

10 ounces white chocolate

Line a large baking sheet with foil; set aside. Place puffed rice cereal in a resealable plastic bag; seal bag. Using a rolling pin, roll over bag to crush cereal lightly. In a large bowl combine crushed cereal, the 1 cup cashews, and the cranberries; set aside. In a medium microwave-safe bowl microwave white chocolate, uncovered, on 100 percent power for 1 to 1-1/2 minutes or chocolate melts, stirring every 30 seconds. Pour melted chocolate mixture over cereal mixture; stir until thoroughly combined. Quickly drop spoonfuls of the mixture onto the prepared baking sheet. Let clusters stand about 30 minutes or until firm. 

Rum Balls aka Drunk Balls

I've been in the Christmas Cookie baking mood for a while, and decided to kick it off with some Rum Balls. I had the Rum Balls for the first time last year and got absolutely addicted! It's a no bake cookie and super simple to make. The best part? The Rum! You can definitely taste the Rum but it blends well with the other flavor components. If you're a fan of the chocolates with liquor inside, I'm bettin you'll like these just as much.

Rum Balls

(Source: Taste of Home)

2 1/2 cups crushed vanilla wafers (about 75 wafers)

1 cup ground pecans

1 cup confectioners sugar

2 tablespoons plus 2 teaspoons baking cocoa

1/4 cup rum

3 tablespoons honey

2 tablespoons water*

Additional confectioners' sugar and/or crushed vanilla wafers

In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container.

* I added another tablespoon of water to help the dough come together since it was too dry and crumbly.