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  • 12/12/14--15:16: Simple Rolled Sugar Cookies
  • I don’t know who started this cookie exchange challenge but I am cookie making challenged.  Of my many talents in the kitchen, baking is definitely not  one of them.  But I never walk away from a challenge so here is the disaster that I made out of my dear friends sugar cookie recipe.  There is a lot of love in them but don’t expect to see any baking recipes in the future from me. LOL!

     

    Simple Rolled Sugar Cookies

    Ingredients:

    1 cup sifted powdered sugar

    ¾ cup of butter or margarine

    2 eggs

    1 tsp of vanilla

    2-1/2 cups of all purpose flour

    1 tsp baking powder

    1 tsp salt

    Directions:

    • Cream together sugar and butter
    • Beat in egg and vanilla
    • Stir together flour and baking powder, stir into creamed mixture.
    • Divide dough in half, chill at least in refrigerator for 1 hour or if doing quick method in ice box for 15 mins to half hour.
    • Roll half dough 1/8 inch thick on lightly floured surface (keeping remaining dough chilled)
    • Cut with cookie cutters, place on un-greased cookie sheet
    • Sprinkle with sugar or toppings if desired

    Bake at 375 for 6-8 mins.  Makes 48 cookies

    You can find me on Facebook at: www.facebook.com/JayneBrownQVC

    Twitter: www.twitter.com/jaynebrown1

    Instagram: www.instagram.com/jaynebrownqvc

    toGather: www.gather.qvc.com/member/JayneBrown


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    My family loves these special Grammy's Peanut Butter Kissy cookies...My grandmother passed this recipe along to my mom so from my family to yours I hope it becomes a tradition for you...

    My Mom brought tears to my eyes as she said this recipe always reminds her of how much she misses my Dad because he always would unwrap the chocolate kisses for her and when she wasn’t looking he would eat them..she said she would look in the bowl and notice some missing so she always kept an extra bag for a spare...

    Holidays can do that to you...I hope you can remember your special memories too!

    Grammy's Peanut Butter Kissy Cookies 

    Ingredients:

    1 cup sugar

    1 cup brown sugar

    1 cup crisco

    2 eggs

    1 tsp baking soda

    1 Tbs milk

    2 cups flour

    1 cup peanut butter

    1/2 tsp salt

    Directions:

    Combine crisco, salt, and peanut butter.....mix well...add sugars..cream..add egg in milk (mix those together first) ..than add flour and baking soda....grease pans...bake at 325...15-20min.

    You can find me on Facebook at: www.facebook.com/PatJamesDeMentriQVC

    Twitter: www.twitter.com/pdementri

    Instagram: www.instagram.com/PatJamesDeMentriQVC

    toGather: www.gather.qvc.com/member/PatJamesDementri


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  • 12/15/14--08:03: DIY Ornament Decorating
  • The AM Style team and I have a fun time with our annual Christmas Craft Project every year. This time around, we each had a clear plastic ornament to decorate.

    I decided to fill mine with colorful sheer ribbons and added rainbow colored jewels around the outside. It was fun, colorful and super easy.

    If you missed last Saturday’s AM Style, here are some of the ornaments decorated by our models and staff. 

    Enjoy!

    Warm regards,
    Leah and the AM Style Team 

     

     

     


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    Hello friends!

    Every Monday it just warms my heart to see all of the adorable pictures you all have left me on my Facebook page!! It looks like all of our fur babies are feeling festive! Here are a few for your to enjoy :)


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    Dipper's Delight

    • 6 boxes Walker's shortbread cookies
    • 2 cups of milk chocolate wafers
    • 2 cups dark chocolate wafers
    • 1 cup of red and/or green peppermint candies or candy canes (crushed)

    This "recipe" is not in either of my cookbooks, nor does it involve any baking. I simply take a cookie I already love and "decorate" it making it even better. 

    It's actually one of my go-to cookie "recipes" during the holidays, because it's fast and easy. Perfect for anyone who is short on time and loves chocolate and shortbread. 

    This is also a great recipe for getting the kids involved. As you'll see below, our Tito tried to get in on the action. Too funny.

    Enjoy and experiment with your own creations, but here's what I do:

    Melt chocolate in the microwave or a candy melter.

    Dip cookies in melted chocolate to coat as little or as much as you want.

    Sprinkle with crushed candy pieces to add crunch and mint.

    Counting our blessings,
    Mary Beth

     



     


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    Hello, Denim Divas!

    I can’t believe that 2014 is almost over as we gear up for the holidays. This time of year is always so busy with shopping, preparing, and visiting family and friends that sometimes we forget about ourselves. So this is the best time of the year to start thinking about getting active again!

    For everyone, an active lifestyle is more important than ever. Regular exercise can help boost energy, make you feel better and manage symptoms of illness or pain. Exercise can even reverse some of the symptoms of aging. And not only is exercise good for your body, it’s also good for your mind, mood, and well being. There are plenty of ways to get more active, improve confidence, and boost your fitness.

    Here are three simple things I try to do all of the time:

    • Take the stairs instead of the elevator!
    • Do some amount of walking or stretching during my lunch hour and when I get home. Stretching is awesome…even first thing in the morning!
    • Keep a log…when I write it down, I am accountable to get it done!!! Plus, I really try to eat healthy!

    That’s why we feel so good about all of our Denim & Co. Active product - styles that give you the comfort and flexibility to do all the things that you like to do. Below are two choices of how you might wear your active apparel. Please vote and leave comments on what you do to stay healthy (what a great way to share ideas!) and what you are looking for from the Denim & Co. Active brand!!!

    Thanks for voting! We will reveal the results on December 26th, when we will be debuting something new and special from the Denim & Co. Active line! And, if you get a chance…be sure to check out my toGather page!

    In the meantime, here are some Active styles to keep you comfy and cozy this season. You can click on the links under each picture to see if this is something that works for you!

     

    Denim & Co. Active Perfect Jersey Stripe Top with Hood

    Denim & Co. Active Duo-Stretch Leggings w/ Back Seam Detail

    Denim & Co. Active French Terry Tunic with Stitch Detail

    Denim & Co. Active French Terry Pull-on Pants

    Denim & Co. Active French Terry Jacket

    Skechers Bungee Slip-on Sneakers w/ Memory Foam -Flicker Sporty

     

    I would like to wish everyone a very happy, healthy and special holiday season and a happy new year!


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    Here are the most frequently asked questions from our customers about the Craig 10" Portable DVD Player. Don't see an answer to your question? Post your question to this blog, below, and check back throughout the day on Wednesday, December 17, to have your question answered by our Craig team of experts! 

    Q: Does this play Blu-ray or standard DVDs?

    A: Standard DVDs.

    Q: Is it 3D?

    A: No.

    Q: What is the resolution of the display?

    A: 1024 X 600.

    Q: What type of battery does it have?

    A: There is a lithium battery.

    Q: How long does the charge last?

    A: Approximately two hours.

    Q: Can the user replace the battery?

    A: No.

    Q: Is it LED backlit?

    A: Yes.

    Q: What region code does it play?

    A: The region code is “1”.

    Q: Can this be connected to a TV?

    A: Yes.

    Q: Can you view JPEG photos?

    A: Yes.

    Q: Can you play MP3 files on it?

    A: Yes.

    Q: Does it have a memory card reader?

    A: Yes.

    Q: Is the firmware upgradeable?

    A: No.

    Q: Can it be connected to a TV to view the DVD?

    A: Yes.

    Q: Can you watch a DVD while the player is recharging?

    A: Yes.

    Q: Can you use this player in a car?

    A: Yes.

    Q: Does it have an internal speaker?

    A: Yes. It’s recommended to use the earbuds to listen to audio.

    Q: Is there a car charger?

    A: No. 

    Q: How long is the cable on the earbuds?

    A: The earbud cable is 1.2 meters long.

    Q: Is it Wi-Fi compatible?

    A: No.

    Q: Is it Bluetooth compatible?

    A: No.

    Q: If you stop a DVD, can you resume at the same place?

    A: Yes.


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    Hello, foodies…

    Hanukkah begins tomorrow! From what Mary tells me from the chat yesterday, some of you—like Carly, here—are READY!

    Menorah!

    That’s terrific, Carly!! I wish you all a very Happy Hanukkah…may you be blessed with happiness and good fortune. And may you celebrate with some terrific food! Might I suggest our Cherry-Almond Rugelach?

    Cherry-Almond Rugelach
    Makes 64 Cookies

    This recipe is prepared with the Temp-tations® Old World Ceramic Rolling Pin with Stand (K40729).

    Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

    Ingredients:

    Dough:

    • 8 oz cream cheese
    • 1/2 lb butter
    • 7 oz almond paste
    • 2 cups flour

    Filling:

    • 6 oz dried cherries
    • 1/2 cup cherry-flavored brandy or 1 Tbsp brandy extract
    • 1/2 cup water (if using brandy extract, add an additional 1/2 cup water)
    • 1/2 cup sugar
    • 1/4 tsp ground cinnamon
    • 1/2 cup finely chopped almonds

    Additional Ingredients:

    • 1 egg, beaten
    • White sparkling sanding sugar

    Preparation:

    1. To make the dough, cut the cream cheese, butter, and almond paste into bits. Pulse the cream cheese, butter, almond paste, and flour in a food processor until crumbly. Place the mixture onto a working surface and knead the dough together. Shape it into 4 equal disks, wrap each in plastic wrap, and chill for 2 hours or up to 2 days.
    2. To prepare the filling, put the cherries, brandy, and water in a small saucepan and simmer over medium-low heat until all the liquid has been absorbed. Remove the pan from the heat. When the mixture has cooled to room temperature, put the cherries, sugar, and cinnamon in the bowl of a food processor and puree until smooth. Transfer the mixture to a small mixing bowl and fold in the almonds. Set aside.
    3. To prepare the cookies, preheat the oven to 350°F. On a well-floured work surface, roll 1 disk into a 12" round. Be sure to keep the other disks chilled until ready to roll. Spread a quarter of the cherry mixture over the dough leaving a 1/2" border. With a chef's knife or pizza cutter, cut each round into 12 wedges. Roll the wedges from wide to narrow, so you end up with a point on the outside of the cookie. Repeat with remaining discs of dough.
    4. Place the cookies on ungreased baking sheets and chill the rugelach for 20 minutes. Brush each cookie with egg and sprinkle with sanding sugar. Bake for 30 minutes, or until golden brown.

    Cherry-Almond Rugelach

    Foodies, just a word of caution. Cream cheese can make your dough sticky, so you combat that by chilling the dough. As long as this dough is really cold before rolling, you'll be just fine. If you let it come to room temperature, however, you'll have some trouble.

    Now you’ve got the rugelach…what about the latkes!?  

    Potato Latkes with Applesauce

    Potato Latkes with Applesauce

    Ingredients:

    Latkes:

    • 2 large eggs, beaten
    • 1 tsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/2 cup onion, grated and squeezed of excess moisture
    • 4 scallions, chopped
    • 2 lbs Yukon gold potatoes
    • 4 Tbsp flour
    • 1/2 cup vegetable oil

    Applesauce:

    • 6 Granny Smith apples, peeled, cored, and cut into large slices
    • 1 Tbsp lemon juice
    • 1 cup water
    • 1 1''-3'' cinnamon stick
    • 2 strips lemon zest lemon
    • 1/2 cup white sugar

    Preparation:

    1. To prepare the applesauce, combine all the ingredients in a medium-size saucepan and simmer over medium heat. Cook for 20-30 minutes, or until the apples have softened. Remove from the heat to cool.
    2. Remove the cinnamon stick and lemon zest. Mash the apples with a fork or potato masher. Set aside.
    3. To prepare the latkes, combine the beaten egg, salt, pepper, onion, and scallions a medium-size mixing bowl. Set aside.
    4. Peel the potatoes and grate them on the large side of a box grater. Place the potatoes in a dish towel or cheese cloth and wring out the excess moisture.
    5. Add the potatoes to the egg mixture. Sprinkle the flour over the potatoes and mix until well coated.
    6. Heat the oil over medium heat in a medium- or large-sized sauté pan. When the oil is hot, scoop a 1/4 cup of the potato mixture into the oil and flatten each cake slightly to form a pancake.
    7. Fry until golden brown, about 5-8 minutes, then flip and brown the other side. Transfer the pancakes to a plate or cookie sheet lined with paper towels to remove the excess oil. (You may need to fry the pancakes in batches.)
    8. Spread applesauce on each latke and serve.

    Foodies, I’ll see you all on Wednesday night for In the Kitchen with David at a special time—7pm ET. We’ve got a big 3-hour show this week and I’m looking forward to helping you finish your holiday shopping.

    Keep it flavorful!
    —David


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    Hi, everyone!

    I like to think of myself as a crafty person. I really enjoy creating my own projects...and I like to think I’m pretty good at it. But, I know there are lots of people who just aren’t crafty. They just don’t—or so they say—have that gene. Today, non-crafters, I’m talking to you. No, you may not have the creativity to dream up a beautiful handmade holiday wreath. But, if you’ve got a great place to start (which is where our pre-lit wreath by Ellen DeGeneres comes in) and some pictures to follow (courtesy of our friends in the blogger community), you can make your own wreath and find your inner-crafter...just in time for Christmas.

     

    Tristin from Tristin & Company

    Love this idea from Tristin of Tristin & Company. Behold the power of pipe cleaner!

     

    Fireflies and Jellybeans

    What’s the true joy of crafting? Making something this pretty with just tulle, ribbon, and cardstock…nicely done, Fawnda (Fireflies and Jellybeans).

     

    Mom Always Finds Out

    Nicole, owner/editor at Mom Always Finds Out made this…don’t you think it belongs on the cover of one of those fancy décor magazines?

     

    Lisa from Planet Weidknecht

    Lisa from Planet Weidknecht used classic poinsettias on her wreath but offers lots of clever ideas in her blog.

     

    Beeb from MomStart

    LOVE THIS! Beeb of MomStart gave her vintage ornaments prominent placement.

    A Party Style

    Another magazine stunner…create your own winter scene a la Anne (from A Party Style).

    Happy crafting…XOXO,
    —Jill


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  • 12/16/14--09:12: Thumbprint Kisses
  • I love these cookies because they bring back wonderful memories of baking with my grandmother.  She would let me make the thumbprints and the dusting of powdered sugar always reminded me of fresh fallen show. They look so pretty set out on the table Christmas Eve and Christmas Day.

     

     

    Ingredients:

    1 3/4 cups all-purpose flour

    1/2 teaspoon baking powder

    1/2 teaspoon fine salt

    3/4 cup unsalted butter (1 1/2 sticks), softened

    2/3 cup sugar, plus more for rolling

    1 large egg

    1 teaspoon pure vanilla extract

    1 jar raspberry or strawberry preserves (or jam)

    Powdered Sugar

     

    Directions:

    Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper or silicone mats.

    Whisk the flour, baking powder and salt together in a bowl.

    In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

    Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.

    Bake cookies until the edges are lightly golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets.  When cool lightly sprinkle powdered sugar over top just to give it a dusting.   Serve.


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    Winter is the season for those cozy nights in. Between the cold outside and eating just a bit too much from the holidays, sometimes nothing beats lounging around in some soft comfy clothes with your family.

     

    If you’ve gotten the chance to peruse our LOGO Lounge collection - then our latest TSV is a quite a treat! We are featuring a cardigan in our signature Lounge material made of a soft French terry, sure to keep you warm and comfy. No scratchy heavy fabric here! This is a lightweight and easy to wear piece, perfect for all your layering needs. Fantastic high quality snap button closure creates a v-neck style along with a figure flattering asymmetrical hemline that’s never tight or uncomfortable around the waist area. And what go-to lounging cardigan is complete without nice deep pockets to sink your hands into on those cold nights? We’ve got a gorgeous spectrum of colors for you with Black, Sage, Deep Orchid, Pink Nectar, Steel Blue and Grey Mink; fabulous shades that are versatile enough to go out in.

    This is a piece that will guarantee you’ll feel relaxed; it’s a fantastic buy that anybody can wear. One of those easy go-to cardigans you can have lying around the house for those wintry evenings that is still chic and stylish. These are the yummy clothes you will and want to live in!

    Happy LOGO lounging!!

    xX Lori

     

    Shop the complete LOGO by Lori Goldstein collection

    Be sure to follow me on Facebook and Twitter pages with #LOGOFIED

     


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    So this year we've had a lot of cookie exchanges going on at QVC. One was help at Shawn Killinger's house where we eat delicious cookies, told stories, laughed, and got to spend some one on one time with each other outside of the office. We all need some girl time every once and a while!! 

    Besides our cookie swap at Shawn's house, we are also doing a fun little recipe exchange on Facebook. One host shares a cookie recipe and then nominates another host to share theirs and so on and so forth until we have an entire collection filled with delicious holiday cookies!! 

    How fun is the world of social media?? 

    Anywho, I decided to share a super easy recipe that is perfect for the holidays: Peppermint bark! Here it is. I hope you enjoy {#emotions_dlg.biggrin}

    Ingredients: 

    6 ounces (170 grams) of semi-sweet chocolate, coarsely chopped

    2 teaspoons of vegetable oil (flavorless oil)

    6 ounces (170 grams) of white chocolate, coarsely chopped

    1/3-1/2 cup of crushed candy canes (this is the only tough part I promise)

    Directions:

    1. Line the bottom and sides on an 8 inch square baking pan with aluminum foil, smoothing out any wrinkles.

    2. Melt the semi sweet chocolate with 1 teaspoon of vegetable oil in a heatproof bowl. Immediately pour the melted chocolate into the prepared pan and smooth out so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

    3. Then, melt the white chocolate with the remianing 1 teaspoon of vegetable oil in a heatproof bowl. Immediately pour the melted white chocolate over the dark chocolate and smooth out so the chocolate makes an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

    4. Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foul. Peel back the foil and break, or cut the bark into small irregular pieces.

    5. You can store the pieces in an airtight container in the refrigerator for up to two weeks! 

    ** This recipe should make up to 25 pieces and takes about 45 minutes!

     


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  • 12/16/14--12:22: My tarte Makeover!
  • In the beginning of December I went up to NYC with our Inspired Style team to shoot a couple of fun segments coming up for our next season! (YAY, I CAN HARDLY WAIT!)

    While I was there, I had the pleasure of hanging out with Erin, one of the fabulous makeup artists from tarte! She prepped me for a full day of shooting and I asked her to share exactly what she used on me so that I could then share with you!

    So here is the exact formula on how to create a camera ready look for your upcoming holiday parties:

    Complexion:

    1. Start with tarte's Flawless Primer

    2. Apply the CC-brightener under eye cream to your under eye to cover up dark circles/bags

    3. Apply the Amazonian Clay Full Coverage Foundation to your entire face.

    4. Highlight under your eyes and the high planes of your face with Maracuja Creaseless concealer in a shade lighter than your foundation.

    5. Set all liquid foundation with the Translucent pressed powder

    6. Next use Park Ave Princess Bronzer to contour your face.

    7. Next Apply blush to the apples of your cheeks. (For me Erin used "Exposed" with a pop of "Fearless" Cheekstain.

    Eyes:

    1.Use tarte’s Amazonian clay brow mousse to fill your brows.

    2. Highlight your brow bone with Amazonian Clay concealer (she used light on me)

    3. Prime the eyelids with the CC eye shadow primer (Note: this will be a complete game changer when it comes to acing your eye makeup. The primer will keep your make up in place all day/night and will make it easier to blend!

    4. Erin used the tartelette eyeshadow palette on me.

    5. She started with the color Super Mom on the lid (lol Super Mom, that’s me!)

    6. Then use the color Force of Nature in the crease of my eye

    7. Next came the color Power Player in the outer crease

    8. She used Bombshell in the outer corners to smoke out the look

    9. Finally she smudged Power Player along the lower lash line with a bit of Bombshell in the outer corners.

    10. Erin then used tarte’s Amazonian clay waterproof liner in black along my lash line and Lights, Camera, Lashes inner rim liner in black. (Note: I ALWAYS wear inner rim liner.. I feel naked when I don’t!)

    11. She then topped off my eye look with my favorite mascara—Lights, Camera, Lashes 4-in-1 mascara in black.

     

    So there you have it! The notes of a true make up expert all at your finger tips! I can't wait to see what kind of look you put together for your holiday events. I know you are going to look beautiful. {#emotions_dlg.biggrin} 

    Be sure to post photos to my Facebook page so I can see how gorgeous you look and remember you can shop all of your favorite tarte products here.


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    Happy Hanukkah, everyone! I can’t think about Hanukkah without thinking of my dear friend Kathy Levine…and her KILLER kugel recipe. She used to bring in trays of this during the holidays when she was a host a QVC and I think I had seconds—and thirds every single year. I was thrilled when she kindly shared the recipe with me…and now I share it with you!

    Kathy's Killer Kugel

    Kathy’s Killer Kugel

    This recipe is prepared with the Temp-tations® Floral Lace 5-Piece "Pack & Go" Set with Tote (K39525).

    Ingredients:

    • 1 lb fine (2") kosher noodles
    • 1 qt milk
    • 16 oz cottage cheese (not whipped)
    • 1/2 lb of cream cheese softened
    • 6 eggs, well beaten
    • 2 tsp vanilla
    • 1 cup golden raisins
    • 1-1/4 cups sugar
    • 1/2 lb butter, melted
    • 1/2 cup graham cracker crumbs
    • Pinch of sugar

    Preparation:

    1. Preheat the oven to 350°F. Butter a 13" x 9" x 2" baking dish.
    2. Cook the noodles as directed. While the noodles cook, combine the milk and cheeses in a large bowl.
    3. Drain the noodles and add them to the cheese mixture. Stir in the eggs, vanilla, raisins, and sugar. Add the melted butter and stir again. Pour the mixture into the prepared baking dish and sprinkle with the graham cracker crumbs and the pinch of sugar.
    4. Bake for 40–50 minutes, or until golden and bubbly. Let the kugel cool for 5–10 minutes. Cut into 2" squares and serve hot or cold.  Pinch of cinnamon on top is also a nice touch.

    I’ve had this hot and cold and I can’t figure out which version I like more. Give it a try and let me know what you think.

    Enjoy!!!
    —Jill


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    I can't believe it's almost Christmas and the end of another year! Where does the time go?

    Our workshop will close for almost a fortnight during the Christmas season, and it's always a rush to get everything finished up in time, so I got busy at the weekend and went out to buy the Christmas tree for our home. I also took out the box of lights and Christmas ornaments so we could get started decorating the house.

    And, of course, my leprechaun nativity set on its Connemara marble base will take pride of place – it brings a smile to everyone who sees it!

    On Saturday night, I took time out from my tasks and headed into downtown Dublin to  meet up with my good friends John Cullen and Eve Harbourne for our annual Christmas drinks. A fun night was had by all!

    I really enjoy the Christmas holiday, where we can relax with family and friends, enjoy meals together, take walks in the countryside, and just take time out from our busy schedules. What are your holiday plans? In no time at all it will be 2015!!

    I wish you all a very happy Christmas!

    Stephen from Connemara Marble


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  • 12/17/14--05:57: Feeling nostalgic….
  • This week as I was putting the final touches on my Christmas decorations, I really thought about Jeanne.  I am blessed because after she passed, I received some of her Christmas decorations from Tim.  So I always think of her, and know that she is in my heart!!

    So I pulled out her book—“Quacker Factory Christmas” and I started re-reading the stories & I even baked a cookie recipe from her book-using some of her cookie cutters.  The stories are wonderful and it made me miss her even more.

    So for this week’s blog, I decided to make one of her yummy recipes.  The recipe I chose— White Christmas Hot Chocolate!  And I hope you like it as much as I do—I had never made this one before.  I even added my own little twist at the end!  Enjoy…

    Literally, a page out of Jeanne’s book!!

    Gather the ingredients!  I just used what I had on hand.

    Finely chop the white chocolate—I bet a food processor or Vitamix would work great too.  I prefer to use a knife to really feel like I am cooking. But if you are making this for a crowd, definitely use a machine!!

    I used a meat tenderizer to smash the peppermints—plus this helps reduce stress—hehe.

    Place all of the ingredients in a pot to cook them  on the stove.  Like my new Rachel Ray pot??

    Ok everyone—this is my little twist.  I reduced the amount of crushed peppermint candies, and added a shot of this Peppermint Mocha Kaluha.  We got this last year for Christmas, so I am not sure if it is still available.  But you could use some peppermint schnapps instead.

    Here is my finished White Christmas Hot Chocolate—I added some whipped cream and topped it off with some more crushed peppermint candies.  Let me tell you—it is QUACK A LICIOUS!!!!!!!

    I hope you enjoy this as much as I did.  Happy Holidays!!!

     

    Angel xoxo

     

    Sign up to receive Quacker Factory emails and be up to date - http://bit.ly/Join_QF

    To follow Angel on Facebook, click here:  http://bit.ly/A_Facebook

    To follow Patrick on Facebook, click here:  http://bit.ly/P_Facebook

    To follow Quacker Factory on Facebook, click here:  http://bit.ly/QF_Facebook


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    Growing up in New Mexico - Biscochitos don't last long at any Christmas party!  You can't eat just one!  They remind me of my childhood and are one of the reasons I fell in love with baking. I hope to pass this love on to my daughter Theresa!!!  

    For any of you who have never lived in a "High Altitude" climate - you don't know how hard it was to find a recipe for Biscochitos that wasn't in "High Altitude" measurements!  Albuquerque is actually a mile above sea level so I had to search the internet and experiment until I found one that was as close as possible.  No one was able to help me convert the recipe from "High Altitude" to "Sea Level"!  Personally...I think that's what makes these cookies so special when eating them back home - they taste even better! :)

    In 1989, the U.S. State of New Mexico adopted the Biscochito as its official state cookie. This act made New Mexico the FIRST STATE to have an official cookie.  

    It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico.   

    These spicy, anise-flavored cookies from are rich, crisp, and very easy to make. Biscochitos are the holiday cookie staple in New Mexico. 

    Don't freak out - they're made from LARD - and do not substitute or they won't be as flaky and delicious!!!   

    Biscochitos 

    Ingredients:

    6 cups flour

    3 teaspoons baking powder

    1 teaspoon salt

    1 pound lard (a must, no substitutes)

    1 1/2 cups sugar

    2 teaspoons anise seed (I like to crush them in a cup to help release their flavor!)

    2 eggs

    1/2 cup sweet table wine (I used a white Moscato)

    1/4 cup sugar

    1 tablespoon cinnamon

    Directions

    Sift flour, baking powder, and salt.  Cream the lard with sugar and anise seed on medium speed. In a separate bowl beat eggs until light and fluffy. Add beaten eggs to creamed mixture and mix.  Add to the flour, baking powder and salt mixture.  Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.

    Refrigerate dough overnight.

    Preheat oven to 350 degrees F.

    Mix together the sugar and cinnamon in a bowl.

    Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet.

    OR to make them into rounds like in my picture - make small ball sized pieces of dough by hand and flatten.

    Sprinkle or dip the cookies into sugar and cinnamon mixture - place on cookie sheet.  Bake for 12 to 15 minutes or until bottom of cookie is golden brown.  Set aside to cool.

    Yield: 5 dozen

    Stored in a tightly sealed container, they can be frozen up to six months.

    Feliz Navidad!

    Jacque G.


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  • 12/17/14--10:10: White Chocolate Chip Cookies
  • I am a pretty simple guy and not much for fancy cookies.  Give me old fashioned sugar cookies and I’m happy.  But how about a bit of white chocolate to add to the fun, enjoy one of my favorite recipes.. it's easy, unless you burn the first batch!

     

    White Chocolate Chip Cookies

    Ingredients

    2-1/2 cups flour

    1-1/2 cups powdered sugar

    1 cup softened butter

    1 tsp baking powder

    2 eggs

    1 tsp vanilla extract

    Bag of white chocolate chips

    Directions: 

    Preheat oven to 350 degrees F.

    Beat butter and sugar until smooth.

    Add eggs, one at a time; then vanilla.

    Add flour, 1 cup at a time until blended.

    Add baking powder.

    Chill in refrigerator for at least one hour, or ice box for 15 mins.

    Roll chilled dough into quarter size balls and put on ungreased cookie sheet

    Press in white chocolate chips into dough

    Bake 10 to 12 minutes, or until edges are lightly golden brown.

     

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  • 12/17/14--10:27: Brownie Cookies
  • Brownie cookies??? Yum! I found this recipe on Pinterest and thought it would be perfect to try out because 1 - it's chocolatey and 2- I love baking for the holidays. Make sure to cool your cookies all the way before transferring to a plate or individual baggies. Since this recipe is very brownie-like, you want the cookies to "set" a bit before removing them from the parchment paper (or aluminum foil.)

    Makes 24 cookies

     

    Ingredients:

    1 box of brownie mix

    1/2 cup butter (1 stick), room temperature

    4 oz. cream cheese, room temperature

    1 egg

    2 cups chocolate chips (any kind!)

     

    Instructions:

    Preheat oven to 350 

    Line baking sheet with parchment paper (or foil) and set aside.

    In a bowl, beat cream cheese and butter together until smooth. Add in egg and continue mixing (with hand mixer or stand mixer) until incorporated.

    Slowly add in brownie mix, a little at a time, until the dough is mixed and becomes thick.

    Fold in chocolate chips.

    Scoop dough onto baking sheet and bake for 10-12 minutes, until edges are set.

    Transfer to wire rack and cool.

     

    Enjoy!! Share your favorite cookie recipes with me on Facebook :)

     

    XO, CC

    http://www.facebook.com/CourtneyCasonQVC

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