Holiday Favorites

Sunbutter Temptation Cookies

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This weekend was our annual cookie bake weekend in preparation for the upcoming holidays. This tradition started 7 years ago when I was 9 months pregnant and craving cookies. It worked out well, my mom needed a personalized gift for 15 co-workers and Cookie Bake weekend was born. Craving satisfied and gifts delivered, we have continued this tradition through babies, toddlers and now little people who actually help! It’s been fun talking about our cookie bake memories; the recipe mix-ups, spills, breastfeeding while baking, kid naps on the kitchen floor, burnt spatulas,  burnt cookies, unidentifiable cookies, the list goes on.

Each day this week, I’ll share a recipe of the cookies we made this weekend. These are our favorites, and they area also all modified to be nut-free. I hope you enjoy them as much as we do now.

Sunbutter Temptations

  • 1/2 cup Sunbutter
  • 1/2 cup butter, room temperature, unsalted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 package classic bag Hershey’s Kisses
  • 1 tsp vanilla
  • 1 + 1/2 cup King Arthur nut-free flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt

Directions

  1. STOP. before you do anything. unwrap a bunch of those kisses and put them in a large bowl and leave in the fridge until you’re ready to put them into your cookie.
  2. Pre-heat the oven to 375*
  3. Set out ungreased mini muffin tins.
  4. Cream the butter, Sunbutter, and both sugars together.
  5. Beat in the egg and vanilla.
  6. Mix dry ingredients together and combine them into the mixing bowl.
  7. Mix all ingredients together.
  8. Shape dough into 1″ balls.
  9. Do not press dough into the pans.
  10. Bake 6-10 minutes depending on your oven
  11. Remove cookies from oven and immediately place Hershey Kiss in the middle, you must be quick
  12. Yield: 32 cookies
Holiday Favorites, Uncategorized

Reindeer Food

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Once upon a time, I had two very young kids. Lets see, they were 1 and 3, and I was frantically preparing for the holidays. At this point in life, I was still thinking that I had to “do-it-all” – but I’m older now, by three years to be exact, and while I’m still learning, and things are still changing, I do know this:

Whatever I do not finish, you will never know about!  

The holidays put a lot of pressure on us to do certain things. Sometimes they are traditions that we feel we MUST do, other things are just nice gestures, of which I usually go over board on!

Three years ago, I didn’t have enough time to make ALLLLLL the millions of Holiday cookies that I had planned. So, Santa was coming (literally the next day) and we needed to put SOMETHING out by the fireplace for him and the reindeer to eat. Pantry items that came to mind: chex cereal, chocolate chips, sunbutter = presto! We have “Reindeer Food!” Us Moms can be so creative when we need to be.

Reindeer Food is a tradition in our home now – and it’s nice too – it lasts for WEEKS in tupperware or a zip top bag and the kids love it. Oh, and if you’re wondering, this is the same exact recipe for Puppy Chow! We just add some Chocolate Skippers in to make it festive for the reindeer, of course.

This year, we’re sharing Reindeer Food at my daughter’s school since it’s nut-free and easy to share.

Reindeer Food

Ingredients

  •  9 cups chex rice cereal
  • 1 cup semi sweet chocolate chips – Enjoy Life Brand, Target, top Shelf in baking aisle
  • 1/2 cup Sunbutter
  • 1/4 cup butter, unsalted
  • 1 tsp vanilla
  • 1.5 cups of powdered sugar

Directions

  1. In large bowl, measure cereal and set aside.
  2. In 1-quart double boiler, melt chocolate, sunbutter, and butter until smooth.
  3. Stir in vanilla
  4. Pour mixture over cereal
  5. If using a giant tupperware, combine, put lid on, and SHAKE, SHAKE, SHAKE with the powdered sugar until all is coated.
  6. Sprinkle in your favorite nut-free chocolate or candy to make it fun

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