Tuesday, December 11, 2012

I Sure Do Like Those Christmas Cookies, sugar

I sure do like those Christmas cookies, babe
The ones that look like Santa Claus
Christmas trees, bells, and stars
I sure do like those Christmas cookies, babe

Have you noticed the trend in my titles this month? I am a lover of Christmas music (it's all that's being played in my house this month) and so I thought I would try to pick a song that is closely associated with each post. Hopefully, I can keep this up! (this one is probably the furthest fetched since it's not all about Christmas cookies but food in general; if you know of a better one, please let me know!!!)

Since I mentioned three difference recipes in my last post that were all a hit, I thought I would post them here so maybe you can use them for your next party!

Crock-Pot Hot Chocolate
(ideally 3 qt crock pot needed)

1/2 cup of dry baking cocoa
12 oz (375 g-UK) sweetened condensed milk
1/8 tsp salt
7 1/2 cups water
1 1/2 tsp vanilla
whip cream, marshmallows, Bailey's (optional)

1. In crock-pot combine milk and water
2. Add dry cocoa and salt, stir til smooth
3. Cover and cook on high 2 hours or low 4 hours
(source linked in recipe title)

Spinach Artichoke Dip
Servings: 15

13.75 oz artichoke hearts packed in water, drained
10 oz frozen spinach thawed and squeezed
1/4 cup shallots, chopped
1 clove garlic
1/2 cup fat free greek yogurt
1/2 cup light mayo
2/3 cup Parmigiano Reggiano
4 oz part skim shredded mozzarella cheese
salt and pepper to taste
olive oil spray  

1. Preheat oven to 375°F (190 C).

2. In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots. 
3. Combine all the ingredients in a medium bowl.  
4. Place in an oven-proof dish and bake for 20-25 minutes, until hot and cheese is melted. 

* Can be made one day in advance and stored in the refrigerator before baking. Makes about 3 3/4 cups.
(source linked in recipe title)

Best Ever Chocolate Chip Cookies
Yield: About 3 dozen

3/4 c. unsalted butter, softened (170 g)
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1 c. bittersweet chocolate chips

1.  Preheat oven to 350 degrees F (177 C).
2.  In the bowl of a stand mixer fitted with a paddle attachment (a regular hand mixer works just fine), cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)
5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely. 
(source linked in recipe title)

 I can promise these recipes will not disappoint! Enjoy and Happy Cooking!

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