Macaroon Kisses

These delicious treats are a take-off on the very famous Peanut Blossoms. However, they are macaroons with chocolate kisses instead of peanut butter cookies. I love macaroons, and so I was really excited to try these. And I wasn't disappointed. They're very cute, and very good!

In a large mixing bowl, combine the cream cheese, butter and sugar.



Cream together until it is light and fluffy. Beat in the egg yolk and the almond extract.



In a small bowl, combine the flour, baking powder and salt; then gradually add it to the sugar mixture and mix well. Add the coconut



and stir well with a sturdy wooden spoon to combine. The dough will be really stiff. Cover the mixing bowl and refrigerate for at least an hour so the dough will be easier to handle.

Now roll the dough into one-inch balls and then roll in coconut.





Place the cookies 2 inches apart on an ungreased cookie sheet.





Bake for about 10 minutes until they are lightly browned - the coconut will start to look toasted. While the cookies bake, unwrap the kisses!



(This is a great job for little helpers if you can trust them not to eat too many!)

As soon as you take the cookies out of the oven, press a kiss into the middle of each one.



Let the cookies cool on the cookies sheet for 2 to 3 minutes



then remove to a wire rack to cool completely. Pour a big glass of milk, or cup of coffee, and enjoy these special treats!

Find more holiday inspiration at the Holly Bloggy Christmas Party, Merry Merry Munchies, Cooking Thursday, Foodie Friday, Food on Fridays and Friday Food.

Macaroon Kisses

1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 tsp. almond extract
1 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
4 cups flaked coconut, divided
36 milk chocolate kisses

In a large mixing bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extract. Combine the flour, baking powder and salt and add it gradually to the sugar mixture and mix well. Stir in 3 cups coconut. Cover and refrigerate for at least 1 hour.

Roll into 1-inch balls and roll in additional coconut. Place 2 inches apart on ungreased cookie sheets.

Bake at 350 for 10-12 minutes or until lightly browned. Remove from the oven and immediately place a chocolate kiss in the center of each cookie. Cool on the pan for 2-3 minutes before removing to a wire rack to cool completely. Makes 3 dozen.

Cranberry Apple Cake

This is a delicious, colorful cake that would make a lovely addition to any holiday buffet. I actually would call it more of a cobbler, since the fruit is covered by a cake topping rather than “embedded” in the dough. But it doesn’t matter what you call it – it’s good, and it uses one of my favorite holiday ingredients – cranberries.

Core, peel and chop the apples.



Rinse the cranberries and pick through them to remove any that are mushy or bruised. You can usually do this just by filtering them through your fingers – it will be pretty obvious which ones need to be tossed!



Put the apples and cranberries in a 9x13 dish, or equivalent



and sprinkle the brown sugar over them.



Next, pour on the orange juice,



Then sprinkle with the cinnamon, and stir together so all the fruit is coated.

For the cake, in a large mixing bowl beat the eggs for 2 minutes. Then add the sugar,



sour cream,



melted butter



and vanilla and beat until combined. Add the salt and flour



and mix until incorporated. Spread the batter over the fruit,



then mix the remaining sugar and cinnamon and sprinkle over the batter.



Bake for 50 minutes or until the cake tests done.



This cake is delightful served warm with vanilla ice cream.



Get more holiday inspiration at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table.

Cranberry Apple Cake

1 12 0z. bag fresh cranberries, picked over and rinsed
2 Granny Smith apples, cored, peeled and chopped
1/2 cup brown sugar
1/4 cup orange juice
1 tsp. cinnamon
3 eggs
1 cup sugar
1/2 cup butter, melted and cooled
1 tsp. vanilla
1/4 cup sour cream or plain yogurt
1 cup flour
1/4 tsp. salt
1 Tbsp. sugar
1/8 tsp. cinnamon

In a 9x13 baking dish, combine the apples, cranberries, brown sugar, orange juice and cinnamon and mix well to coat all the fruit.

In a large mixing bowl, beat eggs for two minutes. Add 1 cup sugar, butter, vanilla and sour cream. Beat until combined. Add flour and salt, beat until incorporated.

Spread cake batter over fruit in pan. Combine the 1 Tbsp. sugar and 1/8 tsp. cinnamon and sprinkle over batter. Bake at 325 for 50 minutes or until cake tester comes out clean. Serve warm or at room temperature. Serves 8-10.

Chocolate Peanut Butter Caramel Pretzels

These are my absolute favorite "candy" to eat at the holidays. These delicious treats combine sweet and salty and feature all (well, most) of my favorite flavors: chocolate, peanut butter, caramel! (The only favorite thing it's missing is Swedish fish/gummy bears!)

These are a little putzy, but they're easy, and well worth the effort. Get a large baking sheet out and line it with waxed paper. Then put your pretzels in a bowl, and have your peanut butter handy!



Top each pretzel with about a teaspoon of peanut butter



and line them up on the baking sheet.



In a microwave-safe bowl, combine the caramels, butter and water



and cook on medium power until melted, stirring frequently. (You can also do this on the stovetop if you prefer.) Stir until very smooth.



Now top each pretzel with about a half teaspoon of caramel.



Return to the tray and then refrigerate the pretzels until set, at least several hours. (It's ok to taste one if you want!)

When they're set up, melt the candy coating in a glass bowl on half power in the microwave, stirring often so it doesn't scorch. Using a fork, dip the pretzel in the melted chocolate



and then turn over to coat the "top" side. Lift the pretzel out with the fork and



return to the tray



and refrigerate until set, at least several hours. Try your hardest to wait to sample these until they're set, or your fingers will be a mess! These make a lot, but they'll be gone before you know it. I better go buy more pretzels...

Find more goodies at Cooking Thursday, Foodie Friday, Food on Fridays , Friday Food and Mouthwatering Mondays, Ingredient Spotlight.

Chocolate Peanut Butter Caramel Pretzels

1 - 14 oz. package caramels
1/4 cup butter, cubed
2 Tbsp. water
5-6 cups miniature pretzels
1- 18 oz. jar crunchy peanut butter
1 1/2 - 2 pounds milk chocolate candy coating

Line a large baking sheet with waxed paper. Spread one side of each pretzel with 1 tsp. peanut butter. In a microwave-safe bowl, melt caramels with butter and water on medium power; stir until smooth. Top pretzels with 1/2 tsp. caramel mixture; return to baking sheets. Refrigerate until set.

In another microwave-safe bowl, melt candy coating on medium power, stirring often. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Return to wax paper-lined sheets and refrigerate until set. Store in an airtight container in a cool, dry place. Makes 8 1/2 dozen.

Cranberry White Chocolate Cookies

I've been making these cookies for years, and they are one of my favorites. They're not necessarily Christmas cookies either, but the cranberries make them look so festive that I usually do reserve them for this time of year. However, I'm starting to accumulate cranberries like bananas, so I might have to make them more often in the months ahead!

Start by creaming together the butter and brown and white sugars in a large mixing bowl.



Add the milk, egg and orange juice



and beat until combined. Mix in the flour,



baking soda, baking powder and salt, then fold in the cranberries



and white chips.



You'll see that my batter is quite pink - that's because I chopped the cranberries quite finely. If you chop them more coarsely, your batter will stay white with nice red cranberry pieces for accent!

Drop the dough by tablespoonfuls onto a greased cookie sheet,



and bake for 10 to 15 minutes. Let cool on the sheet for about 2 minutes, then remove to a wire rack.



Find more great ideas at Mouthwatering Mondays, Tempt my Tummy Tuesday, Tasty Tuesday , Tuesday at the Table, What's Cooking Wednesday and Whatcha Makin' Wednesdays.


Cranberry White Chocolate Cookies
1 cup sugar
3/4 cup brown sugar
1/2 cup butter, softened
1/4 cup milk
2 Tbsp. orange juice
1 egg
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2 1/2 cups coarsely chopped cranberries
1/2 cup white chocolate chips

Cream together sugars and butter in large mixing bowl. Beat in milk, orange juice and egg. Stir in flour, baking powder, salt, and baking soda. Fold in cranberries and chips.

Drop by rounded teasponfuls about 2 inches apart on greased cookie sheets. Bake 10 to 15 minutes at 375 or until light brown. Cool on a wire rack. Makes 4 1/2 dozen.

Truffles

Truffles. These are an amazing treat, a beautiful and tasty addition to any cookie tray, and a really wonderful hostess gift for all the parties you might be attending this Christmas season. And, the best part, they are not difficult. They are easy! Also, they are WAY cheaper than buying truffles at your local chocolatier, and will be more appreciated since they came from your kitchen with love.

Start by combining the cream and butter in a medium saucepan,



and cook over medium heat until bubbles form around the edges of the pan, about 2-3minutes. Stir constantly while you wait for the bubbles!



Add the chopped milk chocolate (I used Dove)



and the chopped semi sweet chocolate (I used Baker's squares)



and stir until smooth. Then press plastic wrap over the surface of the chocolate and refrigerate overnight.

Before you take the chocolate out of the fridge, assemble the "coating" ingredients for your truffles. You can use whatever you like, but I chose chopped almonds, cocoa powder and finely chopped candy canes.



Now's the part where you have to work quickly. Remove the chocolate from the refrigerator and scoop out a spoonful, then roll it between your hands to form a ball. (I have no pictures of this because my hands were full of chocolate!)

Roll the ball through the coating



then place in your container. I placed mine individually in mini muffin liners which made a nice presentation.



Store these in a refrigerator, and be prepared to wow your guests or your gift recepient with your homemade fancy truffles!



Find more great recipes at Cooking Thursday, Frugal Food Thursday, Food on Fridays, Friday Food , Foodie Friday and Chocolate Fridays.


Truffles

1/4 cup heavy cream
1 1/2 tsp. butter
1/4 tsp. almond extract
2 - 1.55 oz. bars milk chocolate candy bars, chopped
1 - 1 oz. squares semisweet chocolate, chopped
chopped nuts, peppermints, and unsweetened cocoa for rolling

In a small saucepan, heat cream and butter over medium heat for 2-3 minutes or until bubbles form around the edge of the pan, stirring constantly. Remove from the heat. Add almond extract, candy bars and semisweet chocolate; stir until smooth. Press plastic wrap onto the surface of chocolate and refrigerate for at least 2 hours or overnight.

Working quickly, shape chocolate into 12-16 balls; roll in desired toppings. Refrigerate for 2 hours or until firm. Store in the refrigerator.