Salty and Sweet

Going along this week in baking I needed to do a little something salty. I ate so many of the oatmeal cookies that I just about puked! So for something simple, with a little salt...here are the two things I made today.

In the first picture are Ritz crackers dipped in melting chocolate. Some have crushed candy canes on the top!

The last two pictures are just pretzels with hersery's kisses on the top...bake for 5-7 minutes at 200 degrees. When you pull them out, place an M n M on top! Be careful not to OVER cook these.

And that's it.
It takes no time at all...now I just need to figure out what to make tomorrow....

time...

Do you feel overwhelmed?
Are you rushing around like a crazy person?
I AM!
I have so many ideas of things I want to do and things I want to bake...
There's just no time!
Where did it all go?!

I'm wanting to take the kids here and and possibly here.

We want to go Christmas light looking...

I want to make Gingerbread houses...

I would love to give to give all of my friends something, but the time....

Food is good to give, right?!

So many things to want to do...so little time...

Maybe if I got off of the computer...hmmmm...

Day 3

Cracker-Slacker Jacks


INGREDIENTS
12 cups of plain popped popcorn (approximate)
1 cup salted peanuts
1/2 cup unsalted butter
2 cups dark brown sugar (approximate)
1/4 cup dark corn syrup
1/2 tsp. pure vanilla extract



DIRECTIONS
Preheat oven to 250 degrees
Spray a sheet pan with non-stick spray and line with parchment paper. Spray the parchment paper with non-stick spray and set aside. After your popcorn is popped, go through it and pick out all of the kernels that didn't pop.


Combine the popcorn and peanuts in a large bowl, mix and set aside. Melt the butter in a medium sauce pan over medium heat. Add the sugar, corn syrup and vanilla and stir until combined. Stir the mixture until it reaches 250 degrees, approximately 10 minutes.


Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet and place in the over for one hour. Cool completely. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.


I don't think mine turned out like it should have because I used Karo syrup instead of CORN syrup and I just NOW realized it! Duh! Oh well, I tastes pretty good...just sugary!


I copied the recipe from my sister over at Inspire.Create.Bake. She inspires me to bake, among other things! I'm so blessed to have her for a sister!

Sweet Treat part 2

Paula's Loaded Oatmeal Cookies

INGREDIENTS

1/2 cup of butter (1 stick), softened

1/2 cup vegetable shortening

1 1/2 cups packed light brown sugar

2 eggs

1/2 cup buttermilk

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon freshly ground nutmeg

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

2 1/2 cups quick-cooking oatmeal

1 cup raisins (I used crasinis)

1 1/2 cups chopped walnuts

1 teaspoon pure vanilla extract

Brown butter icing, recipe follows

DIRECTIONS

Preheat oven to 50 degrees. Grease one or more cookie sheets. Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins (or craisins), walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 10 to 12 minutes. Drizzle with Brown Butter Icing.

BROWN BUTTER ICING

1/2 cup butter

3 cups sifted powdered sugar

1 teaspoon vanilla extract

3 to 4 tablespoons water

In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.

I made a double batch for the holidays. And boy...does it make A LOT of cookies! Enjoy...they are heavenly!

Today's sweet treat

I'm in a baking mood...and although this doesn't take much 'baking', it's a great holiday treat to make!

1 package chocolate almond bark

1 can of salted spanish peanuts

melt the bark and stir in the peanuts. place on lined cookie sheets and freeze until hardened. enjoy!

I'm making Paula Dean's Oatmeal cookies with brown butter frosting tomorrow! Stay tuned!