Something Smells Yummy!

Yesterday continued the baking extravaganza in our house! I whipped up some Oatmeal Cookies, finished the Buckeyes, and made Peppermint Bark. Seriously yum people! But my fridge is about to explode.

Oatmeal Cookies: (recipe from Cleveland Plain Dealer, 2008)

2 sticks unsalted butter, chilled
2 cups brown sugar, packed
1 tsp. vanilla extract
2 large eggs
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup buttermilk
2 cups quick cooking oats
1 cup sweetened dried cranberries (I omitted these)
1 cup white chocolate chunks

PREHEAT oven to 350 degrees. Cover cookie tray with parchment paper. (Note...you should do this. Even if your pan is non-stick. Trust me. I know from batch #1...it is not pretty!)

CREAM butter and sugar in an electric mixer until fluffy. Add the vanilla and eggs, beat to combine. Sift next 6 dry ingredients together. Stir dry ingredients into the butter mixture. Add buttermilk, stir to mix. Fold in oatmeal, cranberries, and white chocolate chunks, blend well. Drop by tablespoons onto baking sheets, spacing 3 inches apart. (Note...you should do this too. They spread out a LOT).

BAKE for 10-12 minutes. Cool on rack for 5 minutes.

**For a little more fun, melt chocolate and drizzle over the top of cookies.


Buckeyes: (recipe from...my mama!)

1 1/2 lbs. powdered sugar
2 sticks butter
1 lb. peanut butter
1 1/2 tsp. vanilla
1 package semi sweet chocolate chips (I use more than this...I would recommend buying 2 packages)
1/3 square paraffin wax**

MIX first 4 ingredients and shape into balls. Chill (with toothpicks inserted in center) preferably overnight.

MELT wax in saucepan on low heat. Add chocolate and stir until melted. Dip balls into chocolate and chill again until chocolate is set.

**I find the wax to be totally necessary. It helps to thin out the chocolate which makes dipping the balls easier, and it gives the final product a shiny coat. Totally worth it.


Peppermint Bark: (recipe from Food Network)

1 cup crushed candy canes
2 lbs. white chocolate
peppermint extract (optional)--I use it...maybe 1/4 tsp.

PLACE candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.

MELT the chocolate. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired). Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle).


Tomorrow...the day you have all been waiting for! Christmas decorations!! And of course..THE tree!