The Holidays are quickly approaching which means HOLIDAY BAKING!
This morning Ruby and Leslie wanted to hear what your favorite holiday treats are, and in return here are theirs:
Ruby – Gingerbread Cookies!
Recipe by Martha Stewart
Ingredients for the cookies:
Ingredients for the icing:
1. Make cookies: In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
2. Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cookie cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Make icing: In a small bowl, combine lemon juice and confectioners’ sugar and whisk until smooth. Drizzle icing over cooled cookies and sprinkle with sanding sugar, if desired.
Leslie – Peanut Butter Marshmallow Squares!
Recipe by Dinner With Julie
1/2 cup butter
1 cup peanut butter
1 pkg (300 g) butterscotch chips
3-4 cups rainbow mini marshmallows (or white, if you must)
1/4-1/2 cup shredded coconut (optional)
In a medium saucepan, melt the butter, peanut butter and butterscotch chips over medium-high heat. Remove from the heat and set aside to cool slightly so that you don’t melt the marshmallows. Stir in the marshmallows and coconut and spread into an 8×8-inch pan, lined with parchment if you life. Refrigerate until firm and cut into squares.