Being a Mom to 11 year old twins makes for a zany, unpredictable, yet richly rewarding life. Thank goodness for my wonderfully supportive hubby who keeps me grounded. I'm a writer, an editor and an online media professional. I write about pretty much anything that inspires me. I enjoy interviewing interesting people and sharing my thoughts on my family's experiences at various events and activities. I might also share a favorite recipe or two, particularly if it's something I've thrown together that turns out to be yummy! Outside of contributing to DFWmama.com, you can also find me at NorthTexasKids.com and over at my blog TheMomsJournal.com.

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Holiday Cookies

Rice Krispie Wreaths
Source:
All Recipes.com
Christmas Cookies-Rice Krispie Wreaths

What you need:
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
1 teaspoon green food coloring
6 cups Kellogg’s Rice Krispies
Canned frosting or decorating gel
Assorted candies

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring. Add Kellogg’s Rice Krispies cereal. Stir until well coated. Using 1/4-cup measuring cup coated with cooking spray portion cereal mixture. Using buttered hands each portion into small wreath. Decorate with frosting and/or candies. Best if served the same day.

Chocolate Toffee Crunch
Source:
All Recipes.com
Christmas Cookies-Chocolate Toffee Crunch

What you need:
2 cups vanilla wafer crumbs
1/4 cup packed brown sugar
1/2 cup butter (no substitutes), melted
TOPPING:
1/2 cup butter (no substitutes)
1/2 cup packed brown sugar
1 cup semisweet chocolate chips
1/2 cup finely chopped pecans

Place your vanilla wafers in a plastic bag and use a wooden spoot to mash them or make your crumbs in a food processor.  Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

Gingerbread Shapes
Source:
All Recipes.comChristmas Coolies-Gingerbread

What you need:
1 cup white sugar
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 cup margarine, melted
1/2 cup evaporated milk
1 cup unsulfured molasses
3/4 teaspoon vanilla extract
3/4 teaspoon lemon extract
4 cups unbleached all-purpose flour

Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. In a large bowl, stir together the sugar, ginger, nutmeg, cinnamon, salt, and baking soda. Mix in the melted margarine, evaporated milk, molasses, vanilla, and lemon extracts. Stir in the flour, 1 cup at a time, mixing well after each addition. The dough should be stiff enough to handle without sticking to fingers. If necessary, increase flour by up to 1/2 cup to prevent sticking. When the dough is smooth, roll it out to 1/4 inch thick on a floured surface, and cut into cookies. Place cookies on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. The cookies are done when the top springs back when touched. Remove from cookie sheets to cool on wire racks.

Raspberry Thumbprints
Source:
The Joy of Baking.com
Christmas Cookies-Raspberry Thumbprints

What you need:
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined. In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.

In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.54 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing a
bout 1 inch (2.54 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 – 1/2 teaspoon of jam. Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for  8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.

Mina FranneaMina Frannea is a mom to twin children, a son and daughter.  An avid volunteer, Mina is involved at her children’s school and in various capacities in her community.  In her past life, Mina enjoyed helping clients with estate planning and is now enjoying her role as website administrator for www.momsoutloud.com.  Mina enjoys creating new recipes, finding great bargains, tinkering with technology, learning new things, and finding projects that will keep her little munchkins busy long enough to get dinner on the table!

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Comments (1)

  1. Kevrell 06/28/2011 at 1:52 am

    I was really conufesd, and this answered all my questions.