Thursday, December 9, 2010

christmas cookie exchange 2010

Last night was my 15th annual Christmas Cookie Exchange and it was so much fun! There were so many yummy cookies, fudge and caramel to sample and exchange and wonderful family and friends to share the night with. Can't wait until next year!

This year I made my yummy Orange Cream Cheese Chocolate Chunk cookies...
1 c butter
1 8 oz pkg cream cheese
1 c sugar
2 tsp orange zest
2 tsp pure vanilla extract
2 c flour
1 tsp salt
12 oz pkg milk chocolate chips

Heat over to 350. Blend butter, cream cheese, sugar, egg, orange zest and vanilla on low speed until creamy. Mix together four and salt and add slowly to creamed mixture. Fold in chocolate chips. Drop by tsp onto baking sheet and bake for 10-12 minutes. edges won't brown but they are done. Let cool on cookie sheet for 4 minutes and more to cooling rack. Cool completely and ice with Orange butter cream frosting. Enjoy!!

Renee's Almond Orange Buttercream Icing

1/4 c saltedsweet cream butter, softened
2 c confectioners' sugar
2 tsp orange zest
3/4 teaspoon pure almond extract
2 to 3 tablespoons fresh orange juice

In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Merry Christmas~ Renee


1. All cookies/candies should be homemade.

2. No plain chocolate chip cookies, rice crispy squares or cookie mixes.

3. Please bring 8 dozen total cookies.

4. The theme is "Holiday Cookies"

5. Arrange cookies in 8 1 dozen containers, plates or baskets.

6. Christmas attire is encouraged!

7. RSVP as soon as you can and let me know what type of cookies you are planning on baking - no duplicate recipes allowed

8. If you don't have time to bake, or have burnt your cookies, but still want to attend just go to a real bakery and buy 8 dozen yummy cookies.

Why 8 dozen... so you have more variety and more cookies to take home to enjoy and share

A great site for ideas is…

Tuesday, December 7, 2010

renee's easy christmas mint fudge

The perfect sweet for Christmas!

2 cups semi-sweet chocolate chips
1 (14 oz) sweetened condensed milk (divided)
2 teaspoons pure vanilla extract
1 cup (6 oz) white chocolate chips
1 tablespoon pure peppermint extract
1 tsp gel green food coloring

Line an 8 or 9 inch pan with wax paper. Melt chips with 1 cup of sweetened condensed milk in a sauce pan over low heat. Remove from heat and stir in vanilla. Spread half of the mixture into prepared pan and chill for about 10 minutes.(Hold remaining mixture at room temperature)Melt white candy with remaining sweetened condensed milk in sauce pan over low heat. Add peppermint extract and food coloring. Spread on chilled chocolate layer and then chill for 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer and then chill for about 2 hours. Peel off waxed paper and cut into squares. Enjoy!

candy cane christmas fudge

a yummy and easy festive Christmas treat!

1-1/2 teaspoons plus 1/4 cup butter, softened, divided
2 cups sugar
1/2 cup sour cream
12 ounces white baking chocolate, chopped
1 jar (7 ounces) marshmallow creme
1/2 cup crushed peppermint candy
1/2 teaspoon peppermint extract

Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Enjoy!!