If you can’t tell Amy and I love to bake! She shared her famous Ginger Snap recipe last week, and today I’m going to share some recipes my mom and I make every year. Once every holiday season, we have what we call our Annual Cookie Making Day. This year we did it a little early, right before Thanksgiving. We didn’t necessarily create these recipes; we just really enjoy making and eating these cookies.
Here are some fun recipes for you to take to your next holiday party.
Cookies & Cream Fudge
3 cups of Granulated Sugar
3/4 cup of butter
2/3 cups of Evaporated Milk
2 cups of White Chocolate Morsels
1 Jar of Marshmallow Creme
1/2 cup finely crushed Gluten Free Cookies
1 teaspoon of Vanilla Extract
1 cup of crumbled Gluten Free Cookies
Line a 9 inch pan with foil. Combine sugar, butter & evaporated milk into a saucepan. Bring it to a FULL ROLLING BOIL. Then stir constantly for three minutes. If you stop stirring you could burn the fudge. Remove the pan from the stove. Stir in your morsels, marshmallow creme, crushed cookies and the vanilla extract. Add to your 9 inch pan and sprinkle the remaining cookies on top. Put your pan in the freezer until it is completely hardened.
Magic Cookie Bars
1/2 cup of Butter
1 1/2 cups of graham cracker crumbs
1 14 OZ. can of sweetened condensed milk
1 6 OZ. package of Hersheys Semi Sweet chocolate chips
1 3 OZ. package of coconut flakes
1 cup of pecan pieces
Place a 13×9 inch pan on the stove and melt your butter evenly into the bottom of the pan. Remove the pan from heat. Add your graham cracker crumbs over the butter. Pour your sweetened condensed milk evenly over the crumbs. Last you add your chocolate chips, coconut flakes and your pecan pieces. Press everything down firmly into the pan. Bake at 350 degrees for 25 minutes. Wait to cut after everything has cooled.
Gluten- Free Andes Mint Cookies
2 1/4 cups of all purpose gluten free flour
1 tsp. baking soda
1 tsp. salt
1 cup of softened butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 cup of semi sweet chocolates
1 cup of Andes mint chocolates
Preheat your oven to 375F. Combine your flour, baking soda and salt in a small bowl. In a mixer, beat your butter, granulated sugar, brown sugar and vanilla until it has a creamy texture. Add eggs one at a time. Gradually mix in your flour mixture. Stir in your chocolate chips and Andes Mints. Lay on an un-greased pan and bake for 11 minutes.
Peanut Butter Oreo Balls
36 finely crushed gluten free oreo cookies (about 2 cups)
1 1/4 cups of creamy peanut butter
4 (4 OZ.) packages of semi sweet baking chocolate, melted
1/4 cups of chopped pecans
Stir the cookies crumbs and peanut butter together. Melt your semi sweet chocolate in a double boiler if you have one. You can make your own by stacking the pots on top of each other. Put the boiling water in the bottom pot and the chocolate in the top pot. Add a bit of baking wax to the chocolate so that it sticks better to the peanut oreo balls. Dips the balls into the chocolate and lay them on a cookie sheet. Sprinkle pecans on top if you like. Put them in the freezer until they have completely hardened.
Wishing you Healthy, Wealth & Happiness,