Glazed Doughnut Muffins, Chewy Gingerbread Bars with Cream Cheese Frosting, Orange Glazed Orange Zest Cookies, Cherry Chocolate Kisses, and Spicy Oatmeal Raisin Cookies. That was my baking list for Christmas 2011. A couple of the recipes came off Pinterest, a few others off of www.allrecipes.com which I find to be a better bet since their rating system rarely steers me wrong.
And that’s what 6 hours worth of baking looks like in tupperware.
I’m copying and pasting the recipes since links tend to break and the reason I’m recording this is so that I can find the recipes in the future should I decide to make any of them again. I’m going 6 for 6 this year. All these recipes are winners and I would make all of them again. Yum. Merry Christmas!
Chewy Gingerbread Bars
Gingerbread Bars:
3/4 C butter, melted
1 C sugar
1/4 C molasses
1 egg
2 C flour
2 t baking soda
1 t cinnamon
1/2 t salt
1/2 t ginger
1/2 t cloves
Cream Cheese Frosting:
4 ounces cream cheese (half a brick), softened
2 T butter, softened
2 C powdered sugar
1 T milk
1/2 t vanilla
dash salt
1. Pour the melted butter, sugar and molasses into your stand mixer, or large mixing bowl. Beat until well combined.
2. Add the egg and beat until smooth.
3. In a separate bowl toss together all of the dry ingredients.
4. Pour the dry ingredients into the mixer and beat, just until combined.
5. Spray a 9×9 pan with cooking spray and press the dough into it.
6. Bake at 350 for 15-20 minutes, do not over bake. Stick a knife into the center of the bars. If it comes out clean…remove the pan from the oven and let it cool completely. The bars will continue to cook a bit as they cool. Once frosted the bars will be put in the fridge for an hour…this will also help the bars to set up and not be too doughy.
7. Mix all frosting ingredients together in your stand mixer. Beat until nice and smooth.
8. Spread the frosting over the top of the cooled bars. Refrigerate for one hour, cut and serve!
Store leftover bars in the fridge, or freezer.
Magic Bars
Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRANDÂŽ Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Orange Zested Cookies w/ Sweet Orange Glaze
makes about 2-3 dozen (depending on the size)
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 egg
For the glaze:
1 1/2 cups confectionersâ sugar
1 tablespoon orange zest
fresh orange juice
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and orange zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zested sugar. Add egg and orange juice. Slowly add the dry ingredients until well incorporated. At this point you can chill for an hour or so or overnight. I was impatient and baked them! Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Donât overbake or they will be a bit to dry and lose the perfect texture.
Mix the confectionersâ sugar, orange zest and enough orange juice to get a glaze consistency and mix until smooth and creamy. Pour glaze over the tops of the cookies and let set.
Cherry Chocolate Kisses
Servings: approximately 36 cookies
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry âjuiceâ
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
36 milk chocolate kisses, unwrapped
Instructions
1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
8. Â Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
9. Â Sprinkle each cookie with a little granulated sugar.
10. Â Bake the cookies until the bottoms are lightly browned, about 14 minutes.
11. Once removed from the oven, immediately press a chocolate kiss into each cookieâs center.
12. Â Transfer the cookies to a wire rack to cool completely.
Oatmeal Cookies
Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container
Glazed Doughnut Muffins
For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze:
3 tablespoons butter; melted
1 cup confectionersâ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions:
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectionersâ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.
Yields: 12 muffins
Chewy Gingerbread Bars
Gingerbread Bars:
3/4 C butter, melted
1 C sugar
1/4 C molasses
1 egg
2 C flour
2 t baking soda
1 t cinnamon
1/2 t salt
1/2 t ginger
1/2 t cloves
Cream Cheese Frosting:
4 ounces cream cheese (half a brick), softened
2 T butter, softened
2 C powdered sugar
1 T milk
1/2 t vanilla
dash salt
1. Pour the melted butter, sugar and molasses into your stand mixer, or large mixing bowl. Beat until well combined.
2. Add the egg and beat until smooth.
3. In a separate bowl toss together all of the dry ingredients.
4. Pour the dry ingredients into the mixer and beat, just until combined.
5. Spray a 9×9 pan with cooking spray and press the dough into it.
6. Bake at 350 for 15-20 minutes, do not over bake. Stick a knife into the center of the bars. If it comes out clean…remove the pan from the oven and let it cool completely. The bars will continue to cook a bit as they cool. Once frosted the bars will be put in the fridge for an hour…this will also help the bars to set up and not be too doughy.
7. Mix all frosting ingredients together in your stand mixer. Beat until nice and smooth.
8. Spread the frosting over the top of the cooled bars. Refrigerate for one hour, cut and serve!
Store leftover bars in the fridge, or freezer.
Magic Bars
Ingredients
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRANDÂŽ Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts
Directions
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Orange Zested Cookies w/ Sweet Orange Glaze
makes about 2-3 dozen (depending on the size)
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butter
1 cup granulated sugar
2 tablespoons orange zest
2 tablespoons fresh orange juice
1 egg
For the glaze:
1 1/2 cups confectionersâ sugar
1 tablespoon orange zest
fresh orange juice
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, mix the sugar and orange zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zested sugar. Add egg and orange juice. Slowly add the dry ingredients until well incorporated. At this point you can chill for an hour or so or overnight. I was impatient and baked them! Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Donât overbake or they will be a bit to dry and lose the perfect texture.
Mix the confectionersâ sugar, orange zest and enough orange juice to get a glaze consistency and mix until smooth and creamy. Pour glaze over the tops of the cookies and let set.
Cherry Chocolate Kisses
Servings: approximately 36 cookies
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry âjuiceâ
1/4 teaspoon almond extract
2 and 1/4 cups all-purpose flour
1/2 cup maraschino cherries, chopped
Granulated sugar, for sprinkling the cookies
36 milk chocolate kisses, unwrapped
Instructions
1. Preheat the oven to 325 degrees.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute.
3. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt.
4. Add the cherry juice and the almond extract until combined.
5. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed.
6. Increase the mixer speed to medium and add the cherries.
7. Shape the dough into 1-inch balls, and place the balls on a baking sheet, approximately 2 inches apart.
8. Â Using your thumb, gently press each cookie in its center until the cookie is about 1/2-inch thick.
9. Â Sprinkle each cookie with a little granulated sugar.
10. Â Bake the cookies until the bottoms are lightly browned, about 14 minutes.
11. Once removed from the oven, immediately press a chocolate kiss into each cookieâs center.
12. Â Transfer the cookies to a wire rack to cool completely.
Oatmeal Cookies
Ingredients
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container
Glazed Doughnut Muffins
For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk
For the Glaze:
3 tablespoons butter; melted
1 cup confectionersâ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water
Directions:
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectionersâ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time  and allow to harden then serve.
Yields: 12 muffins
