Chocolate Caramel Cookies

This is the last cookie I plan to make in 2010. I always have so much fun baking and this year was no exception. I enjoy being in the kitchen, listening to Christmas music, and asking my oldest son to help. He loves to bake with me. This year he was sick for most of the baking but he did get to help with this cookie.

(I forgot to pose them on a plate.)
Ingredients:
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate
2 eggs
2 1/2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
36 Hershey Kisses with Caramel

In a large pan over low heat, cook butter , sugar and water until butter melts.

Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is melted. Pour into a large bowl and let stand for about 10 minutes to cool off a little.

While you are waiting you can lick this spoon. (And then put it in the dishwasher, of course.) You haven't used the eggs yet! Guilt free.

Beat eggs into bowl of chocolate mixture at a high speed. Reduce speed to low and add the dry ingredients, beating until blended. Chill dough for about one hour.

Preheat oven to 350. Roll dough into balls and place on ungreased cookie sheet about two inches apart. Bake about 8 minutes. While the cookies bake, unwrap the Hershey Kisses. When you take cookies out of the oven, place a Kiss on each cookie. Just place it on there, don't push it in. Let it sit for about 5 minutes and spread the Kiss on the cookie.

Deee-licious.

Cranberry Conserve

 I made this on Thanksgiving. I was instantly excited when I saw the colors. It is so pretty. And perfect for the holidays. I could not get a good picture that I felt showed how lovely it looked. I'm still a camera novice.

Ingredients:
4 cups fresh cranberries
1 1/2 cup water
3 cup sugar
1 cup crushed pineapple (7 or 8 oz can), undrained
1/2 cup golden raisins (I just had regular raisins)
1 seedless orange, washed and chopped, including the rind
1/2 cup chopped toasted walnuts

Directions:

1. Combine cranberries and water in a medium to large saucepan and bring to a boil over medium heat. Reduce heat and simmer for 5-8 minutes or until the berries pop and are tender.

2. Stir in the sugar, crushed pineapple with juice, raisins, and chopped orange with orange peel. (I zested the orange peel and chopped the orange sections.)
3. Bring to a boil, reduce heat and simmer 20 minutes, stirring occasionally.
4. Remove from heat and stir in the nuts.
5. Place in serving dish while still hot. Cool, cover and refrigerate.  
6. Insist that your husband come in to admire it's beauty. Bonus points for you if he comes without looking at you like your crazy.

Chocolate Covered Cherry Cookies

Cherries covered in chocolate. What can be better? Oh yes, put it on a cookie. That is better.

I love chocolate covered cherries and would buy the boxed goodness every year. Once I tried this cookie, I said goodbye to Queen Anne.

Ingredients:
1/2 cup unsalted butter
1 cup sugar
1 1/2 tsp Vanilla
1 egg

1/2 cup cocoa
1/4 teaspoon baking powder
1/4 tsp baking soda
1 1/2 cup flour

48 small maraschino cherries, drained but save
4 tsp of the juice

1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips

Directions:

1. Cream butter and sugar. Add vanilla and egg.
2. Combine dry ingedients in a seperate bowl and then add to butter mixture.
3. Form balls with mixture, about 3/4inch to 1 inch and place on parchment paper lined cookie sheets. Press center with thumb and place cherry in indentation.
4. Melt chocolate chips with sweetened condensed milk on low heat and stir in the 4 tsp of cherry juice.
5. Use a spoon to place the chocolate mixture on the cherry cookie. ( I have found it easier to work with the chocolate in this step if it is warm so keep it on low heat. Just be careful not to burn the chocolate. Also, use a teaspoon to cover the cherry. It will go on easier than scooping out with a measuring spoon.)
6. Bake at 350 degrees for 10 minutes. Let rest on sheets for about one minute then move to a wire rack.
7. Enjoy!

Date and Nut Balls

I am back in the kitchen! Today I made Date and Nut balls which are a favorite in the house. My mother-in-law makes them every year and I started making them about three years ago.

Ingredients:

2 8-oz boxes chopped dates
1 cup brown sugar
1 stick unsalted butter
4 tablespoons water
1 tsp vanilla
3 cups Rice Krispies
2 cups chopped pecans
powdered sugar


Mix dates, sugar, and water together in saucepan. Cook over medium heat for about 10 minutes.

Remove from heat. Add nuts, vanilla, and Rice Krispies. Stir until mixed well. Let mixture cool because it is hot and you will be forming balls with your hands.

Pour about 1-2 cups of powdered sugar into a bowl. Have some kind of tray or plate close by too.

Once mixture is cool enough to handle, pour olive oil or canola oil on your hands. Grease 'em up real good. Now start making balls. (I can usually make about 48 so not too big, not too small.) You will want to roll the balls in the powdered sugar and place on plate or tray.

I have found that if you are making these alone, it's much quicker to roll the balls, place in bowl and stop after about twelve are waiting in the powdered sugar bowl. Use a spoon to push the balls around and coat well. Place the powdered sugar goodness on the plate and start again. If you have a helper, you can do an assembly line.