The Twelve Days of Goodies - Day 7

I use to make today's goodies all the time when I was working at a catering company. They go by many names, but the name I have heard used the most is Magic Bars. Here is the version I used this year.


Magic Bars


3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut


Preheat oven to 375. Line a jelly roll pan with a Silpat or parchment paper.


An easy way to create cookie crumbs is to put the cookies in a zip lock bag and then use a rolling pin to crush them. Combine crumbs, sugar and butter in a bowl. Press evenly to the bottom and slightly up the sides of the pan.

Bake for 10 minutes until firm and lightly browned. Cool for 20 minutes.

Sprinkle pecans and chocolate chips over crust. When I went to make these, I discovered I didn't have enough chocolate chips, so I add some crasins to the mix.

Pour condensed milk over crust and spread evenly, which I have to admit is easier said then done without moving all you chips and nuts.

Put a layer of coconut on top and bake for another 10-15 minutes or until coconut is toasted.

Let cool, preferable on a wire rack. Then cut into squares. You can trim the edges if so desired.

The Twelve Days of Goodies - Day 6

Today's goodie is one you can easily do with the kids. I didn't grow up with these little yummies, and I don't even know for sure what they are called. My one friend calls them Belly Buttons, so I'll go with that.


Belly Buttons


60 pretzel rounds
60 Hershey Kisses
60 M&M's (I used red and green ones)


Preheat oven to 225.



Lay pretzel rounds out on a cookies sheet that is lined with parchment paper or a Silpat.

Place one Hershey Kiss in the center of the pretzel round.

Place in oven for 2-3 minutes until the Kisses are melted. They should have a nice shine to them. Don't stray from your oven, you don't want to over heat the kisses.

Using the M&M, push the melted Kiss into the pretzel round, making sure the chocolate touches the sides of the pretzel. Let the chocolate cool and enjoy. I know my first batch didn't last the night in our house. Thank goodness these are quick and easy to make since they disappear so fast.

The Twelve Days of Goodies - Day 5

Now you can't have hot chocolate without topping it off with some marshmallows. Sure you can just buy them, but believe it or not, marshmallows are simple to make, so why not try making some for yourself.


Simple Homemade Marshmallows


3 envelopes of unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 Tablespoon vanilla extract
powdered sugar for dredging



Sprinkle the gelatin over 1/2 cup cold water in a mixing bowl. Set aside.

In a medium saucepan, combine sugar, corn syrup and 1/4 cup cold water. Bring to a boil. Let the sugar mixture boil for a minute.

Pour boiling sugar mixture into gelatin and mix on high speed. Add salt and beat for 12 minutes.

Add vanilla, or any other flavoring you choose. Pour marshmallow into a pan that is lined with oiled waxed paper. Lightly oil a spatula, or your hands, and spread marshmallow smooth.

Top with some powdered sugar and let set for a few hours. After that you can cut them in to squares or use a cookie cutter to create fun shapes. After cutting, dredge marshmallows in powdered sugar. Shake off any extra sugar.

The Twelve Days of Goodies - Day 4

Nothing goes better with cookies on a cold winter's day then hot chocolate. So today's goodie is hot chocolate, but with a slight twist...it's hot chocolate on a stick. When I first saw these guys on pinterest, I so wanted to make them right away. Once again, a very simple and pretty quick recipe. And once again, I thought I had pictures of the whole process, but sadly only the end stages.


Hot Chocolate on a Stick


1/2 cup heavy cream
14-oz can sweetened condensed milk
18 oz (about 3 cups) chopped semi-sweet chocolate or chips
4 oz (about 3/4 cup) chopped unsweetened chocolate
25 lollipop sticks


Start by preparing an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Combine the two chocolates in a bowl and set aside. In a medium saucepan, whisk together the heavy cream and condensed milk, and heat to a simmer. Pour the hot liquid over the chopped chocolate and let sit for a minute to soften. Whisk the cream and chocolate together until it's smooth and shiny. It will be thick. Pour the chocolate into the prepared pan and smooth to have an even layer. Let sit overnight or 3-4 hours in a refrigerator.



Once the chocolate is firm, cut into 25 squares. The best way to get a smooth cut is to run your knife under hot water (and then dry the knife) before each cut. A hot, clean knife works the best. Gently push the lollipop sticks into each square.

To make the hot chocolate, heat a mug a milk, not water, and place a square into the warm milk. Let sit a minute or two and then stir to dissolved the chocolate.

Wrap up and use a gift, that's what I did. You can store the squares in an airtight container for up to a week at room temperature, two weeks in the refrigerator, or up to a month in the freezer.

The Twelve Days of Goodies - Day 3

Day 3 brings another super easy recipe and a gluten free one at that. I have friends and family who have to eat gluten free, so I figured I should include a cookie they could enjoy. And it doesn't hurt that's it's chocolate and super yummy.


Flourless Chocolate Chocolate Chip Cookies


3 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/8 tsp. salt
2 to 4 large egg whites, at room temperature
1 Tbsp. pure vanilla extract
1 1/2 cups chocolate chips


Preheat oven to 350. Prepare your cookie sheets by lining with Silpats or parchment paper.



Whisk together the powdered sugar , cocoa and salt in a bowl.

Whisk in the vanilla and egg whites starting with just two of the whites. Beat the batter until moistened. It should look like brownie batter. If it's too thick, then add another egg white, and then the fourth egg white if still too thick.

Fold in chocolate chips. Use a scoop to portion the cookies onto the cookie sheets leaving room for the cookies to spread. Bake for 12-14 minutes or until the cookies have a lightly crackled and shiny top.

Store in an air tight container, if they last that long in your home. ;) Enjoy!

The Twelve Days of Goodies - Day 2

Welcome back for day 2. Now these next cookies I made for our Thanksgiving dinner, but I thought they could be a different flavor for a Christmas cookie. Who says pumpkin needs to be limited to just Halloween and Thanksgiving. So here is the recipe for Pumpkin Chocolate Chip Cookies. Sadly I had forgotten to take the step by step pictures, but rest assured, these are made pretty much like standard chocolate chip cookies, and therefore very easy.


Pumpkin Chocolate Chip Cookies


1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips


Preheat oven to 350.


In a bowl, combine the flour, oats, baking soda and cinnamon, set aside. In another bowl, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Add the flour mixture alternatively with the pumpkin into the creamed mixture. Stir in the chocolate chips.


Drop, with a scoop or with teaspoons on to a baking tray. Bake for 12-15 minutes or until lightly browned.


The recipe should yield about 4 dozen. The family really enjoyed these and I will definitely be making them again.

The Twelve Days of Goodies- Day 1

So I haven't been posting lately because I've been working on finding 12 different holiday goodies to share with you all. I tried to find recipes (mostly off of pinterest) I have not made myself. And I tried to have step by step pictures for you on the whole process. To start my twelve days of goodies, I picked one that is simply Christmas crack. This stuff is sooooo good and sooo hard to stop eating. Also, it's sooooo simple to make. What could be better at this busy time of year.




Christmas Crack


1 cup unsalted butter


1 cup light brown sugar


2 cups semi sweet chocolate chips


40 saltines crackers





Preheat the oven to 350.


Line your jelly roll pan with tin foil and spray with cooking spray. Lay a flat layer of crackers on your pan.

Melt sugar and butter together until it reaches a boil. Reduce to a shimmer and cook for 5-6 minutes or until mixture is thickened and all the sugar is dissolved.

Pour the mixture over the crackers. Spread evenly.

Bake for 5-8 minutes or until the toffee becomes bubbly. Remove from oven and let sit for 3-5 minutes.

Sprinkle the chocolate chips over the toffee. Let sit a few minutes and then spread melted chips over the toffee. If you like you can add nuts or some other kind of topping, but I chose to keep it simple (this year).

Let set up by sitting out or speed things up and refrigerate. Once set, break apart into pieces...

and start eating. Although I do warn you once you start, you may not be able to stop. I know I had a very hard time. :)