I went through 20 sticks of butter last night making cookie dough :faint:

Here is what I have so far:

Chocolate Chip
Mexican Wedding
Peanut Butter Cup
Jam Thumbprints
Gramma's Oatmeal Raisin
Heath Toffee Crunch
Sugar
Soft Chewy Molasses
Gingerbread
Snickerdoodle
White Chocolate Chunk Macadamia

I feel like I am missing something though :tap:

I went through 20 sticks of butter last night making cookie dough :faint:

Here is what I have so far:

Chocolate Chip
Mexican Wedding
Peanut Butter Cup
Jam Thumbprints
Gramma's Oatmeal Raisin
Heath Toffee Crunch
Sugar
Soft Chewy Molasses
Gingerbread
Snickerdoodle
White Chocolate Chunk Macadamia

I feel like I am missing something though :tap:


ha! terrible mother! How could you possibly bake all of those cookies and yet forget to make fudge or mint chocolate chips?

ha! terrible mother! How could you possibly bake all of those cookies and yet forget to make fudge or mint chocolate chips?

I can not make fudge to save my life. It is either to hard or to soft. I even sing this song my grandmother made up to make it turn out perfectly and it doesnt work. I am a failure :frown:

But that is just the cookie list, I also have to bust out Rum Cake, Pound Cake, Gingerbread Houses, Pumpkin Bread, and Sausage Bread!

I was watching cup cake wars while you were baking. Just saying.

I can not make fudge to save my life. It is either to hard or to soft. I even sing this song my grandmother made up to make it turn out perfectly and it doesnt work. I am a failure :frown:

But that is just the cookie list, I also have to bust out Rum Cake, Pound Cake, Gingerbread Houses, Pumpkin Bread, and Sausage Bread!

I hate you.

Here I am, feeling all accomplished because I finally put lights on the tree (just lights, ornaments some other night) and managed to make a quick batch of peanut butter and chocolate chip cookies..and only slightly guilty that I left the kitchen a royal DISASTER when I went to bed...And you have a list of 978596890456809568 cookies and assorted delights.

I went through 20 sticks of butter last night making cookie dough :faint:

Here is what I have so far:

Chocolate Chip
Mexican Wedding
Peanut Butter Cup
Jam Thumbprints
Gramma's Oatmeal Raisin
Heath Toffee Crunch
Sugar
Soft Chewy Molasses
Gingerbread
Snickerdoodle
White Chocolate Chunk Macadamia

I feel like I am missing something though :tap:

:drool:

I really need to get started on cookie making. Two must-haves for us are snickerdoodles and peanut butter blossoms. And sugar cookies are such a pain in the ass but I think I'll make some anyway. :lol:

Lovin, since you are clearly the queen of baking, I have a question for you. I want to make cinnamon rolls for Christmas morning, but we won't get to our Christmas destination until the afternoon of the 24th. And my recipe makes so many that I'd really like to make them before leaving for our first stop on the 21st so we can give some to both of our families. Is that something I can do? We are leaving for TN (8 hour trip) the morning of the 21st, then driving to GA on the 24th (5 hour trip). Will they be gross by then? My grandma used to just leave hers sitting in the laundry room in tupperware, but with 30+ grandkids they never last very long. :lol:

I hate you.

Here I am, feeling all accomplished because I finally put lights on the tree (just lights, ornaments some other night) and managed to make a quick batch of peanut butter and chocolate chip cookies..and only slightly guilty that I left the kitchen a royal DISASTER when I went to bed...And you have a list of 978596890456809568 cookies and assorted delights.
You just had a little baby. Relax you are doing great! :love:

Mine are older so I have helpers in the kitchen w/ me. Plus we dont exchange gifts w/ co workers, friends, neighbors, etc... I usually give out containers of cookies and other baked goods as our gifts.

:drool:
You want a container? I usually slip in 3-4 of each cookie and then a slice or two of the other baked goods.
I really need to get started on cookie making. Two must-haves for us are snickerdoodles and peanut butter blossoms. And sugar cookies are such a pain in the ass but I think I'll make some anyway. :lol:

:high5: I hate sugar cookies! They are such a freakin pain in the butt and really arent all that tasty. The kids love to decorate them though so I am forced to make them every year.

What are peanut butter blossoms? Do you use a cookie press w/ those?

Lovin, since you are clearly the queen of baking, I have a question for you. I want to make cinnamon rolls for Christmas morning, but we won't get to our Christmas destination until the afternoon of the 24th. And my recipe makes so many that I'd really like to make them before leaving for our first stop on the 21st so we can give some to both of our families. Is that something I can do? We are leaving for TN (8 hour trip) the morning of the 21st, then driving to GA on the 24th (5 hour trip). Will they be gross by then? My grandma used to just leave hers sitting in the laundry room in tupperware, but with 30+ grandkids they never last very long. :lol:

For the first stop/batch I think they would be perfect. For the second ones could you make the dough, freeze it, then thaw and bake. I have done that before and let them do their 2nd rise/proofing in the fridge overnight. Take them out in the morning for an hour or so then bake off.

You just had a little baby. Relax you are doing great! :love:

Mine are older so I have helpers in the kitchen w/ me. Plus we dont exchange gifts w/ co workers, friends, neighbors, etc... I usually give out containers of cookies and other baked goods as our gifts.


You want a container? I usually slip in 3-4 of each cookie and then a slice or two of the other baked goods.


:high5: I hate sugar cookies! They are such a freakin pain in the butt and really arent all that tasty. The kids love to decorate them though so I am forced to make them every year.

What are peanut butter blossoms? Do you use a cookie press w/ those?
Peanut butter blossoms are the ones with the hershey kiss on top. Just roll a ball of pb cookie dough in sugar and bake. When they're done, pop a hershey kiss on top and press down. So good! And you can make your kids unwrap all the kisses. :lol:

Peanut butter blossoms are the ones with the hershey kiss on top. Just roll a ball of pb cookie dough in sugar and bake. When they're done, pop a hershey kiss on top and press down. So good! And you can make your kids unwrap all the kisses. :lol:

haha funny story...we did a cookie exchange once when I was younger and someone had made those..but the kisses were still wrapped. :killingme Not exactly appealing.

For the first stop/batch I think they would be perfect. For the second ones could you make the dough, freeze it, then thaw and bake. I have done that before and let them do their 2nd rise/proofing in the fridge overnight. Take them out in the morning for an hour or so then bake off.
Hmmm...I could just roll them out and put them in the pans and freeze them, then keep them in a cooler but I don't think I could keep them frozen for the first 8 hour trip. Maybe I'll just make them on the 24th when we get there. Or could I bake them beforehand and just not put the glaze on them until the morning of? Maybe warm them up in the oven a bit first?

Peanut butter blossoms are the ones with the hershey kiss on top. Just roll a ball of pb cookie dough in sugar and bake. When they're done, pop a hershey kiss on top and press down. So good! And you can make your kids unwrap all the kisses. :lol:

Awesome! I will have to try those. Right now I roll the dough into balls and place in a mini muffin tin and when they come out put a peanut butter cup in there. But sometimes it is peanut butter overload.

haha funny story...we did a cookie exchange once when I was younger and someone had made those..but the kisses were still wrapped. :killingme Not exactly appealing.
OMG. :roflmao:

Awesome! I will have to try those. Right now I roll the dough into balls and place in a mini muffin tin and when they come out put a peanut butter cup in there. But sometimes it is peanut butter overload.
I make those, but use sugar cookie dough instead of peanut butter. I think I have to make those now too. :lmao:

Hmmm...I could just roll them out and put them in the pans and freeze them, then keep them in a cooler but I don't think I could keep them frozen for the first 8 hour trip. Maybe I'll just make them on the 24th when we get there. Or could I bake them beforehand and just not put the glaze on them until the morning of? Maybe warm them up in the oven a bit first?

That is what I was thinking roll them out cut them into the rolls place in the pan freeze then put in a cooler. I doubt they would thaw all the way. Then just pop them in their freezer for the 2nd stop and let the ones for their rise on the counter. Bake and eat mmmmmm!

Is this a recipe you use all the time? Something new?

haha funny story...we did a cookie exchange once when I was younger and someone had made those..but the kisses were still wrapped. :killingme Not exactly appealing.

OMFG :killingme

We did a cookie swap one year and Big B was the judge over best cookie...We had I want to say 20+ different cookies he had to try. I thought he was going to puke when it was all over. His face started turning green :dead: :lmao:

That is what I was thinking roll them out cut them into the rolls place in the pan freeze then put in a cooler. I doubt they would thaw all the way. Then just pop them in their freezer for the 2nd stop and let the ones for their rise on the counter. Bake and eat mmmmmm!

Is this a recipe you use all the time? Something new?
I've never made cinnamon rolls from scratch before, so this is new for me. :lol:

I make those, but use sugar cookie dough instead of peanut butter. I think I have to make those now too. :lmao:

If you like Peanutbutter they are to die for! :drool:

I usually get the most compliments on those and the jam thumbprints. I make a shortbread dough, roll in beaten egg, then dip in coconut, press down and place a spoonful of my homemade raspberry or blackberry or apple jam. I think I might try my pumpkin butter in some this year too.

I've never made cinnamon rolls from scratch before, so this is new for me. :lol:

I keep trying to replicate Cinnabon but alas have had no luch :frown:

Easy Sticky Buns (http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_329436_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html)

I've made these before and they are super easy and freakin delicious!! They say they are sticky buns but I think it is a cross between the two. I topped mine w/ cream cheese icing and they were delish! It might be a good option since you all are traveling.

If you like Peanutbutter they are to die for! :drool:

I usually get the most compliments on those and the jam thumbprints. I make a shortbread dough, roll in beaten egg, then dip in coconut, press down and place a spoonful of my homemade raspberry or blackberry or apple jam. I think I might try my pumpkin butter in some this year too.

peanut butter cookies are my FAVORITE!! :wink: you know where I live :killingme

I can not make fudge to save my life. It is either to hard or to soft. I even sing this song my grandmother made up to make it turn out perfectly and it doesnt work. I am a failure :frown:

But that is just the cookie list, I also have to bust out Rum Cake, Pound Cake, Gingerbread Houses, Pumpkin Bread, and Sausage Bread!
My Aunt Marian makes the best fudge, and nobody else in the family can get fudge to set up nicely. She goes on and on about how she has my grandma's fudge pot and that must be the reason. Well, she shared her recipe in one of those church cookbooks years ago and I got it from my mom. So I'm getting ready to make fudge and mention it to my cousin (her daughter), and she tells me that the recipe my aunt claims is hers isn't even correct. Her real recipe has slightly different measurements (sneaky!), so I get that from my cousin. Still didn't set right. :ohwell: It tasted good, but was "spoon fudge". Must be the fudge pot. :lol: Now I just use the recipe from the sweetened condensed milk can and it turns out every time.

why are sugar cookies such a PITA? Is it the cutting of the end of the pillsbury wrapper? That gets me every year. Always some cookie dough stuck up in there. Can never get the wrapper off all the way without some of it sticking to it.

My Aunt Marian makes the best fudge, and nobody else in the family can get fudge to set up nicely. She goes on and on about how she has my grandma's fudge pot and that must be the reason. Well, she shared her recipe in one of those church cookbooks years ago and I got it from my mom. So I'm getting ready to make fudge and mention it to my cousin (her daughter), and she tells me that the recipe my aunt claims is hers isn't even correct. Her real recipe has slightly different measurements (sneaky!), so I get that from my cousin. Still didn't set right. :ohwell: It tasted good, but was "spoon fudge". Must be the fudge pot. :lol: Now I just use the recipe from the sweetened condensed milk can and it turns out every time.



I usually do ok with fudge, it generally turns out a little too hard. I tried making cherry fudge one year..the taste was fab but it was hard as a rock..:killingme

You're missing rum and bourbon balls! :otter:

I made red, green, and... sugar cookie colored.. peppermint swirl cookies last year. They were pretty tasty.

I went through 20 sticks of butter last night making cookie dough :faint:

Here is what I have so far:

Chocolate Chip
Mexican Wedding
Peanut Butter Cup
Jam Thumbprints
Gramma's Oatmeal Raisin
Heath Toffee Crunch
Sugar
Soft Chewy Molasses
Gingerbread
Snickerdoodle
White Chocolate Chunk Macadamia

I feel like I am missing something though :tap:

It's time for my yearly pilgrimage to the Comissary for the German Christmas Cookies..

LEBKUCHEN FOR all..

why are sugar cookies such a PITA? Is it the cutting of the end of the pillsbury wrapper? That gets me every year. Always some cookie dough stuck up in there. Can never get the wrapper off all the way without some of it sticking to it.

:lmao:

I usually do ok with fudge, it generally turns out a little too hard. I tried making cherry fudge one year..the taste was fab but it was hard as a rock..:killingme
My favorite is peanut butter fudge. I will trade you a christmas container filled w/ cookies & baked goods for some pb fudge :really:
You're missing rum and bourbon balls! :otter:

I made red, green, and... sugar cookie colored.. peppermint swirl cookies last year. They were pretty tasty.
I opt w/ the rum cake over the balls. Have you made oreo balls before? My middle son usually is in charge of those. We use the mint ones cover w/ white chocolate and sprinkle crushed candy canes on top :yum:
It's time for my yearly pilgrimage to the Comissary for the German Christmas Cookies..

LEBKUCHEN FOR all..

Those are Big B's favorite too! Wish I had an authentic recipe to try and make those for him.

My Aunt Marian makes the best fudge, and nobody else in the family can get fudge to set up nicely. She goes on and on about how she has my grandma's fudge pot and that must be the reason. Well, she shared her recipe in one of those church cookbooks years ago and I got it from my mom. So I'm getting ready to make fudge and mention it to my cousin (her daughter), and she tells me that the recipe my aunt claims is hers isn't even correct. Her real recipe has slightly different measurements (sneaky!), so I get that from my cousin. Still didn't set right. :ohwell: It tasted good, but was "spoon fudge". Must be the fudge pot. :lol: Now I just use the recipe from the sweetened condensed milk can and it turns out every time.

Our family secret to getting fudge to "set correctly" and since none of my family is in MD, my secret is safe with you all...

fill a clear cold glass of water halfway - drop a small (teaspoon size) spoon size of the hot fudge mix in... if it "balls" up its done, if it "breaks up", keep on cooking.
Then when it is finally cooked, you have to make sure that you beat it until it is really cooled off before you go putting it in the pan - this take FOREVER!! (I usually get husband or son to take turns with me. )

Thanks to all for the inspiration to go home and start baking!

I opt w/ the rum cake over the balls. Have you made oreo balls before? My middle son usually is in charge of those. We use the mint ones cover w/ white chocolate and sprinkle crushed candy canes on top :yum:

You are so fancy! I'm going to make these too. :yum:

Our family secret to getting fudge to "set correctly" and since none of my family is in MD, my secret is safe with you all...

fill a clear cold glass of water halfway - drop a small (teaspoon size) spoon size of the hot fudge mix in... if it "balls" up its done, if it "breaks up", keep on cooking.
Then when it is finally cooked, you have to make sure that you beat it until it is really cooled off before you go putting it in the pan - this take FOREVER!! (I usually get husband or son to take turns with me. )

Thanks to all for the inspiration to go home and start baking!

thanks for the tip! I might use that..I used to use a thermometer like youre sup to..then I lost it and started guessing. Worked ok, except for the cherry fudge lol

Our family secret to getting fudge to "set correctly" and since none of my family is in MD, my secret is safe with you all...

fill a clear cold glass of water halfway - drop a small (teaspoon size) spoon size of the hot fudge mix in... if it "balls" up its done, if it "breaks up", keep on cooking.
Then when it is finally cooked, you have to make sure that you beat it until it is really cooled off before you go putting it in the pan - this take FOREVER!! (I usually get husband or son to take turns with me. )

Thanks to all for the inspiration to go home and start baking!
That's what my aunt does too–waits for the soft ball phase. I want to say that she doesn't stir it at all while it's on the stovetop, and afterward she puts it in a sink of cold water (obviously not submerged) to cool it down quickly while she stirs. And of course she has the fudge pot. :lmao:

Our family secret to getting fudge to "set correctly" and since none of my family is in MD, my secret is safe with you all...

fill a clear cold glass of water halfway - drop a small (teaspoon size) spoon size of the hot fudge mix in... if it "balls" up its done, if it "breaks up", keep on cooking.
Then when it is finally cooked, you have to make sure that you beat it until it is really cooled off before you go putting it in the pan - this take FOREVER!! (I usually get husband or son to take turns with me. )

Thanks to all for the inspiration to go home and start baking!
Ok special pot I am going to be on the lookout for one of those next time I am at the farmers market.
You are so fancy! I'm going to make these too. :yum:
You get those little mini muffin cups and some christmas cellophane bags drop two in voila! Super cute!!!

I normally make a big platter of all the different cookies and take them to our Christmas party and the teens usually devour the oreo balls first thing.
thanks for the tip! I might use that..I used to use a thermometer like youre sup to..then I lost it and started guessing. Worked ok, except for the cherry fudge lol
You see this might help w/ my fudge making my thermometer actually exploded a few years ago and I have just been winging it ever since :lol:
That's what my aunt does too–waits for the soft ball phase. I want to say that she doesn't stir it at all while it's on the stovetop, and afterward she puts it in a sink of cold water (obviously not submerged) to cool it down quickly while she stirs. And of course she has the fudge pot. :lmao:

My grandma does the same thing but she sings this song:
come butter come
come butter come
something something something :lol: She says that is the trick, if you dont sing the song it wont turn out. I guess that is why I am a fudge failure :bawl:

:lmao: