Christmas Treats - Memories in the Making

Can you believe it? Christmas is only a week away! Actually, our Christmas is going to stretch that entire week. Our two boys will be here Christmas Eve and Day, daughters #1 and 3 will arrive the 27th with their families, and daughter #2 and her crew will join the madness on the 29th. Yes, now is the time for me to get my holiday baking on.

Perhaps I'll start with a little Spritz. (recipe here) Definitely a classic and oh, so easy to make. And if you want to change up the flavors, you can go with either almond or vanilla extract. Hmm...I wonder how they would taste with an orange or lemon flavor added? I just might have to do a little experimentation. 

Thumbprint Cookies (recipe here) are another classic. I just love the pecan coating.

And, of course, sugar cookies (recipe here).  

I can't tell you all the memories I have of decorating sugar cookies, both with my kids and when I was young. The most vivid one is of going to my great-aunt Gladys's when I was a little girl. She never married or had any children of her own, but every year she used to invite her nieces and nephews to her place to decorate Christmas cookies. She had a very small kitchen, though, and one year I bumped into my cousin, sending his plate of unadorned cookies careening toward the floor where they promptly broke.

Aunt Gladys, a retired school teacher, looked at me very matter-of-fact and said, "Mindy, you'll just have to share your cookies."

I can still feel my bottom lip quivering. I didn't want to share my cookies. I'd waited all year for those cookies. Sniff, sniff.

Of course, there was no arguing with Aunt Gladys, so Jeff went home with half of my cookies.

To this day, I can't tell you what those cookies tasted like. But I have such fond memories of decorating them. And isn't that what the holidays are all about. Sharing memories and making new ones.

In addition to cookies, we have the candies. Not really baking, but essential nonetheless.

Everything from Buckeyes, aka peanut butter balls (recipe here)...

 To Pretzel Turtles (recipe here)...

 As well as the ever-popular fudge (recipe here).

Just last week I told you the fond memories fudge holds for me, that it was the one thing my mom made every Christmas. 

Yes, making/eating these holiday treats/staples is like having cherished old friends visit. You love spending time with them, but by the time the holidays are over, you're glad to see them go. Mostly because you've overindulged and January marks a fresh start.

What treats will you be baking/making this week? Do you have memories that are wrapped around cherished holiday recipes? I'd love to hear them.

As I close out this post, I want to wish all a blessed holiday season. For some, this will be a challenging time as they face their first Christmas without a precious loved one. Even in our sorrow, may we keep our focus on the true meaning of Christmas. A baby born in a stable Who was and still is the hope of the world. 

Merry Christmas!

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com 

Revisiting My Favorite Holiday Candy

So the Christmas season has finally arrived. I love this time of year. The sights, the sounds, the baking...

But instead of putting up Christmas decorations the day after Thanksgiving, this year we were doing something different.

No.

We weren't moving into the big house.

Just our stuff was.

Bummer, I know. So here's the deal. All of the cabinets are in. However, countertops and sinks are still more than a week out. That means I still have a while to wait before my holiday baking gets underway. 

Jan and I must be thinking alike, though, because I couldn't wait to revisit one of my favorite, and easiest, nutty Christmas treats.

Peanut Clusters!

To make these tasty treats, you will need:

1 package chocolate almond bark

1 package white almond bark

12 oz. semi sweet chocolate chips

1 - 4 oz. bar Baker’s German’s sweet chocolate

34.5 oz. dry roasted peanuts (no substitutions)

First, chop up your almond barks and chocolate. Just get a big ol' knife, a cutting board, maybe put on some Christmas music and you're ready to go. 

Put all of the chopped chocolate and chocolate chips into a Crock Pot. 

Set the heat on high or low and stir occasionally until melted. Or, if you prefer to get it all done at once, melt the chocolates in the microwave, stirring every minute until melted. I usually just use the Crock Pot, though, since it really doesn't take that long.

Once everything is melted and smooth...

Stir in your peanuts.

**Note: You MUST use dry roasted peanuts for this recipe. Anything else will mess with the consistency and the chocolate won't set. And there's nothing worse than having to throw out an entire batch of candy.

Once everything is mixed, drop by spoonfuls, as big or small as you like, onto parchment or waxed paper. They release easier from the parchment paper, but should you run out as I did, waxed paper will suffice.

Remember how I said this was an easy recipe? Well, now all you have to do is allow them to harden and ENJOY.

That's all there is to it.

This recipe does make a lot, but they freeze wonderfull, meaning they can last the entire Christmas season. Perfect to pull out and serve on a pretty plate at a party or whenever company arrives. They’ll think you slaved all day. And the combination of sweet and salty will satisfy everyone’s craving.

Yes, I think I will have to make these very soon, because I do have a freezer and I'm not afraid to use it.

So, as I've mentioned before, you never know what strange things you might see here at the ranch. Like today, when I was coming back to the camphouse and just about to turn in. Except I couldn't quite get to the gate. 

I've never seen turtles in pairs before, so this was a first. Not to mention rather comical.

Now it's your turn.

What are you doing this first official week of the 2017 holiday season?

Baking? Shopping? Wrapping presents?

Or are you downing the rest of your Thanksgiving leftovers?

  

Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com  

Simply Spritz and Another Giveaway

♫ On the third day of Christmas Treats,
                                ♫ my true love made for me... ♫

Yes, we continue our love for Christmas at the Cafe with the Twelve Days of Christmas Treats and Giveaways. Mary Jane kicked things off Saturday with Nutella Stuffed Cookies and the best hot chocolate ever (you can find those recipes here) and Jan kept the fun going yesterday with her first ever Make and Bake a Memory Day and Grandma's Peanut Butter Fudge (recipe here).

Around the Obi house, the treat making starts right after Thanksgiving with things that freeze well.

Things like super easy Peanut Clusters (recipe here),

And Peanut Butter Balls (recipe here).

But when I need to bake something in a hurry, Spritz is my go-to cookie, not to mention one of my must-have holiday treats.

Spritz is a light and buttery cookie that's quick, easy, festive and so delicious.

And they're small,which makes them perfect for popping. As in popping them into your mouth. One can easily pop ten or twelve in a row. Not that I would have any personal experience, mind you.

To make Spritz, you will need a cookie press.

Here's the one I use, though there are plenty out there to choose from.

Now on to those cookies.

You will need:

• 1 cup unsalted butter
• 1/2 cup sugar
• 2 1/4 cups all purpose flour
• 1/2 tsp. salt
• 1 egg
• 1 tsp. almond or vanilla extract (I prefer the almond extract, however I have a son-in-law who is allergic to almonds, so for him I use vanilla)

Preheat your oven to 400 degrees.

Then all you do is cream your butter and sugar.

Next, add your egg and extract of choice and beat until combined.

Now add your dry ingredients and mix well.

Then we're going to scoop out a fair amount of dough, shape it into a log that will slip nicely into your cookie press, like so.

I usually have to refill about three times per batch.

From here, I simply attach the press part and "press" my neatly shaped cookies onto a baking sheet.

And add some sprinkles for that festive touch.

Then you simply bake them for 5-7 minutes. Be sure to watch them, though, because you don't want them to brown.

Remove from cookie sheet immediately.

See, they look almost the same as they did when they went into the oven, just a little fluffier. Well, except those few on the left. They did get a little over done because someone obviously got distracted.

But they present themselves so well.

I can't tell you how many batches of these I make each year. They're perfect for gift-giving, parties, popping... ;-)  And no one ever has to know that you didn't slave for hours, making these delectable little treats.

Of course, as part of our Twelve Days of Christmas Treats, we're giving away more than just great recipes. Because, let's face it, no matter how old we get, receiving gifts and winning things are just plain fun.

Today's Christmas giveaway is a potpourri of some of my favorite things that you can enjoy all year.

Three of my favorite mini recipe books, an inspiring book that reminds us of the true meaning of Christmas and a beautiful woman's journal to inspire you throughout 2017.

Be sure to leave a comment to be entered in the drawing.

Now it's your turn. How early do you start your holiday treat making? What are some of your must-have treats for the season?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.

Traditional Almond Cake for Christmas and Book reveal!

Hello, everybody! (Wow, that was bold. But I kinda like it so I'm going to leave it.) The Fresh Pioneer is back and I have a recipe I've shared before. Every year since I first brought it to the cafe, in fact. It's sort of a Christmas tradition to make this fragrant almond cake during Advent. Sort of like sugar cookies or pumpkin pie at Thanksgiving or Jan's spiced cider. Certain seasons and holidays make us yearn for certain foods. So, although we made it in my new cast iron bundt pan this year, the recipe is still the same! Edna has been retired (but still present in the kitchen to give advice) for several years, but she loves a little bite of fresh almond cake. Happy Advent!

It all started when Edna was thinking on the good old days. She talked about dresses, and aprons and pyrex...

                                                             And utensils...

Which reminded me of something I picked up but wasn't sure what to do with... Ask Edna, of course! She knew what it was right away. It was a hard cheese grater, but you could also use it for grating nuts, like almonds.

But why would I want to grate almonds?? I mean, that's the real question here, right?

Edna was scandalized I had never made an almond cake. And so we began.

I'm a lazy, modern woman and didn't want to spend 3 hours grating almonds. And I have this minor wrist issue. Typing and all that. Ouch. I watch the wrists the same way a model takes care of her face.

(Here I am chained to my desk. I know, a little facial waxing may be in order.)

It's not quite our 'locavore' lifestyle, but a can of almond filling does the trick. You can also find recipes online for making your own if you don't have wrist issues and want to do everything the hard way.

Mix 1 cup of softened butter
        1 cup sugar
        and 3 eggs.  

Wait, this sounds like cookies! Hmmmmm.....

 

And in the almond filling. (Ugh. Is this a dump cake? I'm still scared to Google that term. Looks pretty close to what I was picturing..)

 

In one bowl, mix 2 1/4 cups flour, 1/2 tsp salt and 2 tsp baking powder. THIS IS A COOKIE RECIPE! I knew it!
 Oh, wait. And 1/3 cup whole milk. Edna said to add them, alternating between the flour and the milk, but STARTING with the flour and ENDING with the flour. Got that? I almost rolled my eyes, but I've learned to take dear Edna at her word.

You can add a coin for good luck, or a small porcelain figure, like a tiny baby Jesus. It's tradition that the person who finds the coin or the baby has wealth and happiness... But make sure everyone searches their cake piece BEFORE eating it.

 

55 minutes in a greased and floured Bundt pan at 350F. My house smelled AMAZING. It was like an amaretto latte being waved under your nose.

Drizzle of basic powdered sugar icing. I wanted to dress it up but Edna said DO NOT MESS WITH THE CAKE. So I didn't. She was so pleased, immersed in happy memories.

I got out some nice china for our cake and tea. I was ready to serve the warm cake and Edna made a strange little sound.

 She was staring at a plate. Not a nice one, either. It was plastic and a little chipped.

 

Oh, AHEM. Yes. Early art project. Mother's Day, kindergarten, specifically.

See, she's wearing a crown. :) All mamas are princesses, you know. I have no idea if she really had a striped dress like that, or if I just liked red and blue. And I'm fairly sure her hands were NEVER that size.

Edna requested her piece of cake on that old plate. I tried to talk her out of it. Old, yes, but not a nice kind of old! Not pretty vintage! Plastic and scribbled and not safe for the mircrowave kind of old.

She would not be dissuaded. She said that vintage is a matter of time, and treasure is a matter of perspective. In forty years, my grandchildren will think it's a great plate so I should stop sticking it in the microwave.

One big thumbs up from one small person. He also managed to sneak in some blue frosting. Because all food tastes better when it's BLUE.

Now, for the reveal! I started several new projects this year. One was a whole new pen name for Regency books, another took months of my time and I STILL can't say anything about it (ha!), but one long-term project is finally emerging. It's a six author, shared-world series set in Arcadia Valley, Idaho. 

It's taken months of planning, organization, and work, but our first book (a novella collection) is up for pre-order! Starting in February , one book a month will be released by one of the six authors in the group, for a total of 24 books. (I'm up first with Summer's Glory, and I LOVE the book. But I always love the book I just finished so... take that with a grain of salt. LOL)

 The blurb for my novella, called Spring's Blessing:

Life gets complicated for Charlotte MacGregor when a motherless child and a handsome widower encroach on her carefully laid plans. Will she keep her heart above the fray, or take a leap of faith?

So, that's the almond cake revisit for 2016 and my new book reveal. Can you believe the year is almost over? It went by so quickly!! 

Be sure to stop by my author pages at Mary Jane Hathaway or Virginia Carmichael, or visit my blog at The Things That Last for more news!.

Fun with Bundt pans!

Hello, everybody! The Fresh Pioneer is back and I have some fun pans to share. I recently discovered one of our local libraries has bundt pans for borrowing. How fun is that? So, of course we had to borrow some right away.

We loved the sandcastle and the traditional castle, but my favorite is the Cathedral pan! I'd wanted this for a long time.. But I didn't want to to have to keep it in the cupboard. Mine are full!

 Before I made a cake in it, I tried making a delicious black cherry jello. It sort of worked...

 As in, some of it went all over the table. Ugh.

 But the part that was solid was downright delicious! I've never been good at making jigglers.

 The next thing I tried was a blueberry coffee cake.

(I can hear Ruthy laughing from Oregon!) It was still delicious, but not fit for company.

 So, this time I went for a very old fashioned, simple pound cake mix. Nothing fancy. Any pound cake recipe will do. Maybe there's a rule we can devise here: if your bundt pan is fancy, keep the cake simple!

 Pouring it in along with our hopes and prayers. :D

 Looks so perfect.

 And la voila! Coming out of the oven...

 I'd let it cool, loosened the sides... and now, the moment of truth!!

 I let it sit for a moment, just like this, the essence of hopes not yet realized. Or Schrodinger's cat (that famous theory of superposition in quantum theory)  in a bundt pan. It's simultaneously broken yet whole in this moment of possibility!

 *GASP* It worked!!

 Now, a little dusting of "snow" for our cathedral.

 It's winter in our cathedral wonderland, but it's 100F here in Oregon.  My little guys were absolutely taken by this cake. Maybe more than the sandcastle!

Here's to a wonderful weekend and I hope there is a slice of perfect cake in your future! Feel free to visit my facebook author pages at Mary Jane Hathaway or Virginia Carmichael, or visit my personal blog at The Things That Last. Until next time!!