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Ready. Set. Go!!
It's not 9:30am yet and 4 kinds of treats are done with 2 left to go. It will be hours before my kitchen is back in order, but hey, important stuff is getting done. I don't always make the same goodies every Christmas but here are a few of this year's sweets.
And I won't even pretend these are healthy.
I mean, it's Christmas!!
Chocolate Mint Coconut Oaties
1 box devil's food cake mix
1 cup rolled oats
1 cup shredded coconut
1/2 cup oil
2 eggs
1 bag mint chocolate chips
What you'll do:
Mix all the ingredients really well. Then mound dough into large balls - about the size of walnuts. Bake at 350 for 12 minutes. Makes about 2 dozen.
Salted Peanut Butter Kisses
What you'll need:
1 cup creamy peanut butter
1 cup sugar
1/2 cup gluten free pancake mix
1 egg
1 tsp baking powder
2 tsp vanilla
2 dozen unwrapped kisses
sea salt
What you'll do:
Mix all the ingredients together well. Roll heaping tablespoons of dough into balls and bake at 350 for 9 minutes. Right after removing from oven, gently press a kiss onto the top of each cookie so that it flattens the cookie slightly and just begins to crack. After about 5 minutes, the kiss should be soft and shiny looking. Sprinkle with a pinch of sea salt. Makes 2 dozen cookies.
Chocolate Crinkles
What you'll need:
1 cup cocoa powder
2 cups sugar
1/2 cup oil
3 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1 tsp salt
2 cups powdered sugar
What you'll do:
Mix the first 5 ingredients well with mixer. Stir baking powder and salt into flour and then mix into batter by hand. Cover and chill for at least 4 hours. This dough is super soft and sticky. I find it easiest to drop heaping tablespoons of dough into the powdered sugar and roll them a little until they round up and smooth out a bit. Bake at 350 for 8-9 minutes. We like ours really soft so I let them cool on the cookie sheet for a minute or two right out of the oven so they cook a little more without getting crispy. If you like a crispier cookie, bake 10-11 minutes. These will puff up in the oven and then deflate after baking to get the crinkled look. Makes about 4 dozen.
Mini Salted Reese Cups
2 bags milk chocolate chips
1/2 cup butter
1 cup peanut butter
3 cups powdered sugar
1 tsp vanilla
sea salt
What you'll do:
Slowly melt chocolate chips being careful not to scorch them. Spoon about 3/4 teaspoon of melted chocolate into paper lined mini muffin tins. Tap tin on counter to smooth out chocolate and fill the bottoms evenly. Allow to set or pop in fridge to firm up.
Place filling ingredients into bowl of food processor and pulse until crumbly. Then pulse just a couple more times until it starts to hold together Roll teaspoons of peanut butter mix into balls and place on one top of chocolate. Press down gently with back of spoon to spread filling.
Top off with more melted chocolate. I poured the melted chocolate into a piping bag and it made filling and topping off the cups super easy. Tap tins again to smooth tops. Sprinkle tops with a tiny pinch of sea salt before they firm up. Makes about 4 dozen.
Now, I'm off to the gym to work off the tasting that went on this morning...