Cookies for Santa

Now that December is here, the boys have been asking me every day, “Is it Christmas? Is Santa coming to our house?” Hudson has a little calendar and he marks off a day every day, so he can see how many days we have until Christmas Eve. But their excitement is so sweet!

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My friends at Peek a Whoo sent us this sweet placemat for Santa’s cookies and some adorable aprons and chef hats for Hudson and Hayes. (And there is a discount code at the end of the post for you to grab some, too!) Because we have these things, Hudson has been asking to make cookies for Santa for the past few days, too. So I thought we could at least give it a test run.

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I wanted to try a new chocolate chip cookie recipe, and little James Walker has turned me into a cookie monster lately anyway!

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I let the boys get on the counter to help me and they were just so excited to help! And then they were excited to eat the chocolate chips.

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Hayes pretty much smeared chocolate chips all over his face and hands. It was remarkable how he made such short work of those chocolate chips. But they were pretty excited to help with it all. And then they were excited to start wrestling on the counter top and the fun ended shortly after that.

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The cookies were absolutely fantastic! I’ve included the recipe here in this post for you and your kids to try this season. Seeing all three of my boys’ names on the placemat just makes me so stinking happy! I can’t wait for James Walker to be here!

Chocolate Chip Cookies for Santa
Recipe type: Cookies
 
Ingredients
  • 2 sticks unsalted butter, softened
  • ½ cup granulated sugar
  • 1 c up light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 bag semi sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a large cookie sheet with parchment paper.
  3. Cream butter and sugars into a stand mixer.
  4. Add eggs and vanilla.
  5. Beat until combined.
  6. Add flour, baking soda, and salt.
  7. Beat until combined.
  8. Add chocolate chips.
  9. Beat until combined.
  10. Scoop onto cookie sheet.
  11. Bake for 10-12 minutes.
  12. Let cool for 15 minutes before transferring to cooling rack.

Peek A Whoo is offering 10% off aprons and placements in their shop with code COOKIES.

*Hudson and Hayes received the aprons, hats, and placemat as a gift from Peek a Whoo. Thank you!

 

Butterscotch Cream Cheese Bars

Todd was asking me for some kind of yummy dessert, and we were both looking for some comfort food after we lost Fiona. I hadn’t made these delicious butterscotch cream cheese bars in a long time, and I wasn’t really wanting chocolate, but I did want something super sweet. These are perfect!

They’re not the fastest dessert to make, and there have been times I’ve made this dessert when it has turned out to be a complete mess, but still delicious. I guess those are the best kinds of recipes… the ones that taste great no matter how ugly they look!

But, gosh, they sure are delicious! And worth every single calorie. And if you’re worried about the calories, then plan to just drop off half of the bars to your neighbor or best friend.

But I can tell you that I’m not really interested in sharing these.

Butterscotch Cream Cheese Bars

Butterscotch Cream Cheese Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • 2 cups butterscotch chips
  • ⅓ cup butter
  • 2 cups graham cracker crumbs
  • 1 cup chopped pecans
  • 8 ounces cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla extract
Instructions
  1. Combine the butterscotch chips and butter in a saucepan.
  2. Cook over low heat until smooth, stirring constantly.
  3. Remove from heat.
  4. Stir in the graham cracker crumbs and pecans.
  5. Press ½ of the crumb mixture over the bottom of a greased 9x13-inch baking pan.
  6. Beat the cream cheese in a mixer bowl until fluffy.
  7. Add the condensed milk, egg and vanilla.
  8. Beat until blended.
  9. Spread over the prepared layer.
  10. Top with the remaining crumb mixture.
  11. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
  12. Cool to room temperature on a wire rack.
  13. Chill, covered, in the refrigerator, before cutting into bars.

 

Christmas morning breakfast idea

I’m over on Every Day Cheer today posting our family favorite breakfast casserole that we have eaten every year on Christmas morning. Hop on over there to see it.

Another recipe tradition we started serving on Christmas morning began when we had kids. My boys don’t love meat or eggs, so I needed another kid-friendly option for them.

cinnamon roll casserole

I came across this amazing cinnamon roll casserole on my friend Dana’s blog, and thought I’d share it here with anyone that was looking for another option for Christmas morning. This one isn’t as easy to make ahead because you don’t want the cinnamon rolls to get soggy. So I make this recipe early that morning.

Cinnamon roll casserole

Todd and the boys have a real sweet tooth, so they like this one while the grandparents and I prefer the sausage and egg casserole. You get the best of both worlds with these two recipes.

Christmas morning cinnamon roll casserole recipe. My kids eat every single bite of this!

Cinnamon Roll Casserole
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
An easy cinnamon roll casserole recipe made from Pillsbury cinnamon rolls
Ingredients
  • Baking spray
  • 2 cans of Pillsbury refrigerated cinnamon rolls with icing
  • 4 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • ¼ cup maple syrup
  • Garnish:
  • Icing from cinnamon rolls
Instructions
  1. Heat oven to 375 degrees
  2. Spray 13x9 glass baking dish with baking spray
  3. Separate both cans of cinnamon rolls into 16 rolls; set icing aside.
  4. Cut each roll into 4 pieces.
  5. Place pieces in baking dish.
  6. In a medium bowl, beat eggs.
  7. Beat in cream, cinnamon and vanilla until well-blended.
  8. Gently pour the egg mixture over cinnamon roll pieces.
  9. Sprinkle with pecans.
  10. Drizzle with ¼ cup syrup.
  11. Bake 20-28 minutes, or until golden brown.
  12. Cool 15 minutes.
  13. Remove covers from icing and microwave for 15 seconds, or until thin enough to drizzle.
  14. Drizzle icing over the top of the casserole.

What are your Christmas morning breakfast traditions?

{Recipe} Warm Corn Dip for game day!

Happy game day, friends!

We’re really excited that football season is here! I ran to the gym this morning, and when I got home, Todd and the boys were sitting on the couch watching College Game Day and flipping between that and the Notre Dame/Navy game.

Our Gamecocks won on Thursday night, by the grace of God. That makes it a lot easier to just relax today and enjoy watching all that other games that are on TV.

I made a few little things for us to munch on while we watch football today, and one of them is my favorite corn dip. Y’all should definitely make this! (And you may even need two batches because if you have a crowd, this dip will be gone in no time and you’ll wish you had more.)

 

I have made two different corn dip recipes and I like each of them for different reasons, so I combined them. One of them is Emeril’s Hot Corn Dip and the other is Trisha Yearwood’s Corn Dip.

Emeril’s is absolutely delicious, but it calls for all fresh ingredients. There is a lot of time spent chopping vegetables and preparing corn, sautéing vegetables and letting them cool before putting them in the dip. It’s delicious, but takes a long time and is very labor intensive. But I love the spices he uses!

Trisha Yearwood’s recipe calls for canned Mexicorn and her recipe is really quick. It’s delicious, but I missed the cayenne, garlic and cheddar cheese from Emeril’s recipe. I really like the combined recipe. It’s spicy and it’s quick!

Warm Corn Dip Recipe

sources: Emeril and Trisha Yearwood

Ingredients

2 (11 ounce) cans of Mexicorn, drained

2 (7 ounce) cans of chopped green chiles, drained

4 ounces of monterey jack cheese, shredded

4 ounces of sharp cheddar cheese, shredded

1 cup of mayonnaise (if you don’t like mayonnaise you could always try cream cheese)

1/4 teaspoon cayenne

1/4 teaspoon garlic powder

1/2 teaspoon salt

1/8 teaspoon pepper

 

Directions

Preheat oven to 350 degreens. Mix all ingredients together in a large bowl, then put in a square baking dish.

Bake for 20-30 minutes, until bubbly. Use corn chips or tortilla chips to dip… enjoy!

 

P.S. Go Gamecocks!

 

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