Krumkake

Being the good Scandinavian girl I am, I decided to make Krumkake this year.  My Grandma Huesmann usually makes this but I decided to give a try for myself.  It is easy but time consuming.

As you can see, it is a very high tech and modern machine we use :)

 

We borrowed this iron from my mom’s friend Patty.  I might have to scour thrift stores and garage sales this year to find one of my own to use for next year.

Recipe:

3 eggs beaten

1/2 cup sugar

1/2 cup melted butter

1/2 cup flour

1 tsp vanilla

Combine beaten eggs and sugar; beat well.  Add melted butter, flour, and extract.  Cook as directed with krumkake iron.  (Basically it is like making a very thin, mini pancake.  Then you roll it up around the rolling cone-or in my case a turkey baster.)

Here is the finished product.  To eat fill with whipped cream and topped with a cherry or strawberry.  DELICIOUS!!!

Tanner thought the whipped cream was mmm mmm good :)

Winter Wonderland

Yesterday we got more snow (surprise surprise).  This has been a snowy winter so far, which doesn’t bother me since all I really have to do is hang out at home and watch it fall.  Yesterday was so warm (20-25..warm by MN winter standards), so we took Tanner outside to play.  He loved it!!! 

White Trash Christmas

I am not one for sending out “typical” Christmas cards. (smiling family, everyone’s status/accomplishments, etc)  It’s just not my style.  Sooooo, here is our card from this year!!  Hope it makes you laugh :)

PS…Just to show how committed I am to being funny, those cigarette butts were making me gag with the awful smell, but I powered through and got the shot.  Now I know how those America’s next top model girls feel…haha.

Merry Christmas from the Northwoods-

Heidi

More Christmas goodies Recipes

Here are some more x-mas cookie recipes.  I have to admit I started getting bored with just making cookies that I had never made before so I mixed it up this week with some x-mas snack making too.  Don’t worry since I make the rules for the 12 days of Christmas cookies, it is now 12 days of Christmas COOKING…Tricky huh???  Here’s what I made yesterday:

Peppermint Shortbread Bites:

1C butter (softened)

1/2/cup powdered sugar

2 c Flour

1 tsp peppermint extract

1 tbsp sugar

3 oz almond bark

1/3 cup crushed candy canes/peppermint candies

1)beat butter and powdered sugar until fluffy.  Beat in flour and peppermint extract.

2) On ungreased cookie sheet (or parchment paper covered sheet), pat dough into 6-8inch square that is 3/4 inches thick.  Cover and refrigerate for 1/2 hour.

3) Preheat oven to 325.   Cut square into 64 pieces and spread out on cookie sheet.

4) Bake 28-35 minutes until golden brown edges.

5) mix sugar and candy.  Pipe cookies with melted almond bark (using a baggie with the corner cut off) then sprinkle with sugar/candy mix.

Rating:

Ease: 10  so easy

Taste: 1o Christmasy pepperminting gooodness

Appearance: 10 very cute

Overall: 10 I am actually going to make more of these tomorrow.  I can see them becoming a quick favorite.

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Salted Nut Roll Bars

1 1/2 (16 oz.) jars dry roasted peanuts
1 (12 oz.) pkg. peanut butter chips
1 (10 1/2 oz.) pkg. mini marshmallows
3 tbsp. butter
1 (14 oz.) can sweetened condensed milk

Melt butter and chips. Add sweetened condensed milk. Cook for 2 minutes. Put in 1/2 of marshmallows. Let them melt, then add other half. Grease pan, cover bottom of a 9 x 13 inch pan with half of the peanuts. Add cooked mixture; spread. Then add rest of peanuts.

Ease: 10

Taste: 9

Appearance: 6

Overall: 8

Messy but DELICIOUS!!!!!

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Ranch Oyster Cracker Snack Mix

Ingredients

• 1 (1 ounce) package Ranch-style dressing mix
• 1/2 teaspoon dried dill weed
• 1/4 cup vegetable oil
• 1/4 teaspoon lemon pepper (optional)
• 1/4 teaspoon garlic powder (optional)
• 5 cups oyster crackers

Directions

1. Preheat oven to 250 degrees F (120 degrees C).
2. In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
3. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

These are some of my favorite snacks and SOOOOOO easy to make!!!  Kids love them too :)  I suggest bringing them to your next get together.

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Original Chex Mix

3 cups Corn Chex® cereal

3 cups Rice Chex® cereal

3 cups Wheat Chex® cereal

1 cup mixed nuts ( i used peanuts)

1 cup bite-size pretzels (I like pretzels so I add about 2 cups per batch)

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces  (I skipped these)

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1) Mix Together cereal, nuts, pretzels, etc.  In a separate bowl melt butter and mix in remaining ingredients.

2)Pour butter and spices over cereal and stir well until all is coated.

3) Bake on 250 for 1 hour stirring occasionally

Who doesn’t LOVE chex mix???

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Buffalo Chicken Dip

• 2 (10 ounce) cans Chicken
• 2 (8 ounce) packets cream cheese
• 3/4 cup hot sauce (I use Frank's buffalo sauce)
• 1 cup ranch dressing
• 2 cups mild cheddar cheese
• 2 loaves baguette
• celery

In a sauce pan mix chicken and hot sauce until heated through.

mix in cream cheese until melted

Add ranch dressing and one cup of cheddar cheese

Pour into crockpot, sprinkle top with remaining cheese. Keep on warm.

serve with sliced baguettes and cut up celery.  (also good with Tortilla chips)

This is a favorite of mine.  My friend Malinda makes it and I just had to make it for my family x mas today :)

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There- your recipe fix for the day!!!  I made ALL of this yesterday!!!!!  Can you believe it??  I hardly can myself.  Well, enjoy your Christmas cooking.  I’m off to get beautiful before leaving the house.  I don’t think my current attire of a ratty nightgown and robe will be appropriate for Paul’s family Christmas.

From the Northland-

Heidi

9 month Check up

I swear I am still alive....even if barely at times :) The crazy/wonderful life here in the Northland continues. Tanner had a NASTY bug that lasted almost a week (fever, aches, coughing, runny nose, etc) He is doing just fine now and getting over his after sickness whining.  However, he has passed his lovely germs/illness to me so I am suffering through now. He had his 9 month check yesterday in Duluth. His new pediatrician seems very nice. I am glad because she will be the baby's pediatrician too. Here are Tanner's stats- (He has really "thinned out" in the last couple months)

Height: 28 1/2 Inches 64%
Weight: 20 lbs 13 oz 59%
Head Cir: 18 1/2 in 92% (room for lots of brains)

Tanner is really asserting his independence.  He likes what he likes and lets you know it.  He likes standing against anything he can and thinks he is so cool when he does.  He is not quite crawling yet but is army crawling around like crazy.  He has two bottom teeth and more that seem to be ready to pop through anytime.  He LOVES to wrestle with Daddy and get into anything that he is not supposed to be in (cords, important papers, phones, etc).  If you leave it out, he WILL get into it.  It is really fun to play with him and see how he is growing everyday.  His favorite trick is "so big" and het gets a big smile and expects applause after he does it.  He sleeps through the night (9:30-7:30) only waking up occasionally.  Most of the time he is able to talk himself back to sleep.  It is cute to hear him babbling and playing at 2 in the morning.  Overall, he remains a very happy and loving baby who loves to play, laugh, and give kisses.  I love spending everyday with him so I can experience all his stages with him.  I am excited to have Deuce and give Tanner a playmate and best friend.

Speaking of baby #2 (Deuce), he/she has been giving me a little bit of a hard time.  Just when I think I am feeling better I will get a random wave of sickness that sends me running to the nearest sink or toilet.  It is still better than I felt with Tanner though.  With him I was sick all day/everyday until I hit 15 weeks or so.  I am  13 weeks today so hope/expect to start feeling better anytime now. ( I have been saying that for the last month and a half so it better happen soon)  Also, I have been EXTREMELY tired.  I am sure this nasty cold is not helping but I really struggle to get through the day with out passing out of exhaustion.  Even with the sickness I wouldn't trade being pregnant for anything.  I really enjoy it and seem to be "popping" out already with this little nugget.  I didn't start showing with Tanner until about 16-20 weeks.  I have busted out my maternity clothes already.  Hope it slows down or I will be as big as a house by month 7 :)

Today's agenda is to bake, and prep for Paul's family Christmas this weekend and ORGANIZE.  My lack of energy has left the house in ruins and in complete disarray.  Paul is VERY helpful with Tanner but doesn't quite possess the Martha Stewart style organization skills I prefer.  I still have cookie recipes to post too.  I have not forgotten so do not worry folks...

I hope all your holiday planning and prepping is coming along swimmingly....1 week till Christmas Eve...YIKES!!!!!!   1 WEEK...I am just realizing this...Better get to it

From the Northland-

Heidi

Mocha Crinkles

So when I started this 12 days of cookies I had the best of intentions of doing a type of cookies each day.  However, like usual life makes other plans.  Morning sickness, holiday visiting and a sick baby boy have upset my best laid plans.  Good thing I started on the 1st of December though because at the rate I am sure to finish 12 types of different and new Christmas cookies.  Today’s cookie recipe is:

MOCHA CRINKLES

1 1/3 cups firmly packed light brown sugar

1/2 cup vegetable oil

1/4 cup low-fat sour cream (I used regular)

1 egg

1 tsp vanilla

1 3/4 cup flour

3/4 cup unsweetened cocoa powder

2 tsp instant coffee

1 tsp baking soda

1/4 tsp salt

1/8 tsp ground black pepper

1/2 cup powdered sugar

1- Beat brown sugar and oil in medium bowl.  Mix in Sour Cream, egg and vanilla.  Set aside.

2-Mix flour, cocoa, coffee, baking soda, salt and pepper in another medium bowl.

3-Add flour mixture to brown sugar mixture; mix well. Refrigerate dough until firm (3-4 hours)

4-Preheat oven to 350.  Pour powdered sugar into a small bowl. Set aside.  Roll dough into 1 inch balls.  Roll balls in powdered sugar.

5-Bake on ungreased cookies sheets 10-12 minutes or until tops of cookies are firm to touch. (Do not over bake)

Rating:

Ease: 9

Taste: 9 They taste like coffee brownies…mmmm

Appearance: 9 very cute

Overall: 9 I would definitely make these again.

Cookies, Cookies, Cookies, Cookies

Today I had some catching up to do, since I took the weekend off from cookies.  Here are today’s days 3 and 4 of Christmas Cookies.   Days 5 and 6 will be posted later :)

Sour Cream Cookies (recipe from my mother-in-law)

2/3 cup butter (softened)

1 1/2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

1 tsp baking soda

pinch of salt

3 cups flour

Sprinkles

Cream butter and sugar together.  Add sour cream and eggs then add dry goods and mix well.  Drop by tsp onto lightly greased or parchment paper covered pans.  Sprinkle with favorite decorations.  Bake @ 350 13-15 minutes.  **Note: Favorite nuts or chocolate chips can be added to the recipe if desired.**

Makes about 4 dozen

Rating:

Ease: 10 Drop cookies are soooo simple

Taste: 7 simple but good

Appearance: 7 nothing special but the sprinkles make it Christmassy

Overall: 8 Nothing too special but yummy and a nice addition to the Christmas cookie plate

 

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Pumpkin White Chocolate Drops

2 cups butter (softened)

2 cups sugar

1 can (16 oz) pumpkin

2 eggs

4 cups flour

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1 bag (12 oz) white chocolate chips

1 container (16 oz) ready to spread cream cheese frosting

1/4 cup packed brown sugar

1. Preheat oven to 375.  Grease cookie sheets (or use parchment paper).  Beat Butter and sugar until light and fluffy.  Add pumpkin and eggs; beat until smooth.  Add flour, pumpkin pie spice, baking soda, and baking powder, beat until just well blended.  Stir in chips.

2. Drop cookies by tsp-fulls about 2 inches apart onto cookie sheets.  Bake about 16 minutes or until set and bottoms are brown.  Cool 1 minute on sheets.  Remove from cookie sheets to frost then cool.

3. combine frosting and brown sugar in a small bowl.  Spread on warm cookies.

Makes 6 dozen (I got 7 1/2 from a single batch)

Rating:

Ease: 7 –The frosting adds an extra step.

Taste: 7- I’m not a huge fan of pumpkin bars but these taste very similar so good for pumpkin lovers.

Appearance: 7 –They are a little sloppy looking for my Martha Stewart wannabe taste.

Overall: Judging from the above scores…..7

Big News...HUGE actually

Days 3, 4 and 5 of cookie posts will be available Sunday. I've been a little too busy to get them baked much less posted....BECAUSE....Baby #2 ("Deuce" as Paul has dubbed it) had his/her first prenatal check up yesterday!!!! Yep, family of 4 coming your way in June 2011. We spent the whole day in Duluth having the first check up (Blood work, questions and and that jazz) The doctor also picked up a heartbeat of 150, same as Tanner's always was. We couldn't be happier!!

Today, I also found something better to do than baking...I am going to visit my new 1 week old nephew and take his newborn pictures for him. I am excited to hold and meet the little man!!!

So, we'll see you on Sunday for Sour Cream Cookies, Raspberry Treasures, and Peppermint Shortbread bites.

2nd Day of Christmas my True love gave to me…..

CRISPY OAT DROPS

Recipe:

1 cup (2 sticks) butter (softened)

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 large egg

2 cups flour

1/2 cup quick-cooking oats (uncooked)

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp salt

1 3/4 cup mini M&M’s (I used regular and only 2 cups for a double batch since that is all I had)

1 cup Rice Crispies

1/2 cup shredded coconut

1/2 cup coarsely chopped pecans

Preheat oven to 350.  In large bowl cream butter and sugars until light and fluffy; beat in egg.  In a medium bowl combine flour, oats, cream of tartar, baking soda, and salt; blend flour mixture into creamed mixture.  Stir in M&M’s, cereal, coconut, and pecans.  Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.  Bake 10-13 minutes or until lightly browned.  Cool completely and store in tightly covered container.

**Heidi’s tip- ALWAYS use parchment paper to line your cookie sheets.  Just cool the cookies slightly on the pan after baking then slide whole sheet of paper onto the counter for complete cooling.  It is soooo easy and makes clean-up a breeze too.

RATING:

EASE: 9 Mix everything together then spoon onto pan…can’t beat it.

TASTE: 9 MMM GOOD.  Between the chocolate, coconut, rice crispies, and pecans, there is something for everybody!  Not to mention the butter….LOTS of butter.

APPEARANCE: 7 Nothing special but a the candies make a colorful addition.  If you are really in the holiday spirit try the red and green M&M’s :)

OVERALL: 9 Easy and tasty…a perfect cookie for a busy mom or dad to whip up on a moments notice.

Day 1-Let the Reindeer Games Begin *

 

*NOTE: I know this is NOT a reindeer but it IS a cute little Whitetail scrounging for food at the bird-feeders right out the living room window today.*

It’s beginning to look a lot like Christmas…. (insert melody with lyrics)…

Christmas tree is up, presents are wrapped…OK OK I confess I have not yet begun my holiday shopping but since we are scaling Christmas WAY back this year and focusing just on the kids (after all it’s all about them anyways), I feel like I can get the majority done this Friday while I am in Duluth. 

Today kicks off my 12 days of Christmas cookies with Chocolate Peanut Butter Cup Cookies from a cookbook my mom got at one of my little cousin’s school fundraisers.  I decided that I had to develop a system to rate the recipe.  I decided that I would rate on a scale of 1-10 (1 being NO ONE SHOULD ATTEMPT this on any level- 10 being Martha Stewart should feature this recipe).  I will rate it’s ease, taste, appearance and overall rating.  Here we go…

Chocolate Peanut Butter Cup Cookies- but I have renamed them Chocolate Reese’s Smush cookies (Not Jersey Shore “Smushin” for all you Guido fans but smush as in- “smush the reese’s cup into the hot cookie”)

RECIPE:

Cookies:

1 C semi sweet choc chips

2 Squares (1 oz each) unsweetened baking chocolate

1 C sugar

1/2 C Butter flavored CRISCO

2 Eggs

1 tsp salt

1 tsp vanilla

1 1/2 C plus 2 Tbsp Flour

1/2/tsp baking soda

3/4 C finely chopped peanuts

36 Reese’s mini peanut butter cups

Drizzle:

1 cup peanut butter chips OR I used 1/2 C semi sweet choc chips and 1/2 c peanut butter

1.Heat Oven to 350 degrees, and lay out paper bags, foil or parchment paper for cooling cookies

2.For cookies, combine chocolate chips and chocolate squares in a microwave safe measuring cup/bowl and melt (stir frequently and do NOT over heat or you will have a stinky chocolate mess) Set aside to allow slight cooling

3. Combine sugar and CRISCO in a large bowl.  Beat on Medium until blended and crumbly.  Beat in eggs-one at a time, then salt, and vanilla.  Reduce mixer speed and add chocolate slowly.  Mix until well blended.  Stir in flour and baking soda with a spoon until well blended.  Cool dough slightly then Shape into 1 1/4 inch balls.  Roll in chopped peanuts.  Place 2 inches apart on ungreased baking sheet.

4. Bake at 350 for 8-10 minutes.  DO NOT OVER BAKE Remove from oven and press Reese’s cup into the center of each cookies.  Cool 2 minutes on baking sheet before removing to foil or paper cooling area.  Cool completely.

5.  For drizzle melt peanut butter chips or chocolate chip/peanut butter combo and put in a plastic bag.  Cut tiny tip off corner of the bag.  Squeeze out and drizzle over cookies.

Makes 3 dozen cookies (Note: I made EXACTLY 3 dozen which NEVER happens with a recipe)

 

Rating:

EASE- 6   (if you want to make it easier just skip the drizzle.  I sampled a cookie before the drizzle and it was still chocolaty, peanut buttery goodness)

TASTE: 9 These were a soft gooey cookie of guilty pleasure goodness.  I am a firm believer that Chocolate and Jelly are in an epic battle to become Peanut Butter’s BFF… After this recipe-I think chocolate might be winning.

APPEARANCE: 10  I surprised myself with this one and how cute and fancy these little cookies look and uniformly sized to boot!!!!

OVERALL: 8  I would definitely make these tasty little treats again.  Or at least make a double batch! (My errand boy only picked up one bag of Reese’s…Next time I’ll be more specific..hehe)

See you tomorrow for: Crispy Oat Drops