Ho Ho Ho (Part II)

As previously mentioned, our family cookie swap is coming up this weekend and since I had the day off, I baked my Mom's contribution -- Toasted Smore Bars.

They're beyond delicious... gooey, chocolately, and perfect!

I got this recipe from the same magazine as listed in the Eggnog cookie post ("Holiday Cookies" by Cuisine at Home" and to be honest, I was slightly hesitant about putting Reese's peanut butter cups onto a smore bar. But I'm so glad I did! It adds a really great touch... however, I did make a batch up without the PB cups because of of the ladies involved in the swap doesn't care for peanut butter. In that case, I up-ed the chocolate chips to 2 C and upped the marshmallow to 2 C as well.

Enjoy!

Crispy Toasted Smore Bars


For the crust...
1 stick unsalted butter
1/3 cup granulated sugar
1 egg
1/2 tsp. vanilla extract
2 C graham cracker crumbs
1/3 C all purpose flour
pinch of salt

For the toppings...
12 peanut butter cups, quartered
1 1/2 C mini marshmallows
1/2 C semi-sweet chocolate chips

Preheat oven to 350 degrees; coat a 9x13 baking pan with nonstick spray.
Cream butter, sugar, egg, and vanilla. The mixture will look curdled - it's ok :)
Stir in graham cracker crumbs, flour, and salt. Reserve 2/3 C of this mixture to use as a topping.
Lightly spray your fingers with nonstick spray and then press the remaining graham cracker crumbs into the prepared pan (the layer will be thin). Bake for 15 minutes, or until golden around the edges.
After the crust is baked, top the hot crust with peanut butter cups, marshmallows, and chocolate chips; press lightly to adhere. Sprinkle reserved crumb mixture in clumps over the top and press lightly.
Bake 18-20 minutes or until the marshmallows are puffed and just beginning to turn golden.

Ho Ho Ho (part I)

So every year Mr. Tana-Licious' family does a big cookie swap... this year there are 10 lovely ladies involved which means 10 dozen cookies to share & I get to bring 10 dozen different ones. Not so shabby :)

I picked up a magazine at Lowe's last week titled "Holiday Cookies" by Cuisine at Home because the front cover had this adorable little cookie on it with holly decoration! I flipped open the magazine and found them... Eggnog Tea Cookies with Butter Rum Icing. I was instantly sold!!

So I took on the challenge of baking all 10 dozen this am and just finished the decorating. I'm really pleased with how they turned out... and I was shocked that there recipe does not call for actual eggnog! Just lots of nutmeg and then the rum in the glaze. Needless to say, one bite proved that they are very eggnog-y and very yummy!

My next baking endeavor will be Smores Bars from this same book... That's going to be my Mom's contribution to the cookie swap and as the resident baker of the house, I'm more than willing to help out!

Enjoy :)

Eggnog Tea Cookies with Butter Rum Icing




Cookies
2 C all purpose flour
2 tsp. fresh grated nutmeg
1/2 tsp. salt
2 sticks unsalted butter, softened
3/4 C granulated sugar
1 egg
2 tsp. vanilla extract

Stir flour, nutmeg, and salt together in a bowl; set aside.
Cream the 2 sticks of butter with the granulated sugar until smooth. Add the egg and vanilla; beat until just incorporated.
Mix the dry ingredients into the wet until blended.
Cover and chill dough for at least one hour (up to 24 hours).
Roll dough into 1 1/2 inch balls (use a cookie scoop or a tablespoon) and arrange onto a parchment lined baking sheet, 2 inches apart.
Bake for 10 minutes, or until firm to the touch and light brown on the edges. Transfer to a wire rack to cool.



Icing
2 C powdered sugar
2 tbsp unsalted butter, melted
1/4 tsp. rum extract or light rum

Blend powdered sugar, 2 tbsp. of butter, and rum together using a mixer.
Frost cooled cookies then decorate however you'd like.
Allow icing to harden before packaging.