TGC Luminaire CW Extravaganza - Day 31 - Last Day!
Replies
Sugar cookies will always be my favorite! I love other holiday desserts too but these are just so nostalgic for me Sugar Cookie Recipe
I love peppermint bark. This is a good recipe but I don't like coconut so I use avocado butter instead.
My family is from Salvador so we've always made ayote en miel for the holidays which is basically a squash that is made with this pyramid shaped cane sugar and the ayote ends up super tender and the syrup is sweet and delicious.
Pictures under Spoiler
we use this cane sugar with
(squash variety is up to preference, although depending on location some people may use specific types of squash) to make
Super easy to make too.
I love soft ginger molasses cookies (or gingerbread cookies)!!!!
[Img]https://sugarspunrun.com/wp-content/uploads/2019/09/Soft-and-chewy-gingersnap-cookies-1-of-1-2.jpg[/img]
Ingredients
2 tablespoons white sugar
2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup butter or margarine, softened
1 cup white sugar
1 large egg
¼ cup molasses
1 tablespoon water
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Set 2 tablespoons sugar in a small bowl; set aside.
Sift flour, ginger, baking soda, cinnamon, cloves, and salt into a bowl.
Beat butter and remaining 1 cup sugar in a separate large bowl with an electric mixer until light and fluffy. Beat in egg, then stir in molasses and water. Gradually stir the sifted ingredients into the molasses mixture until well combined.
Use floured hands to shape dough into 24 walnut-sized balls. Roll each ball in the reserved sugar until coated.
Place cookies 2 inches apart onto un-greased cookie sheets, and flatten slightly with the bottom of a glass.
Bake in the preheated oven for 8 to 10 minutes, switching racks halfway through.
Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Recipie from allrecipes
🌹 Beloved Brother 1989-2018 (10/17 - 02/19)
Grammy 1937-2021 (11/14-10/28) 👼
My favorite from my childhood are these.
We didn't call them rosettes. Mom would make them only at Christmas and Easter. Haven't made them in forever. Sharing a version I found online. I don't know where I've put my mom's recipe, but it's probably close to the same.
“Justice will not be served until those who are unaffected are as outraged as those who are.” - Benjamin Franklin
"Woe to those who make unjust laws, to those who issue oppressive decrees, to deprive the poor of their rights and withhold justice from the oppressed of my people, making widows their prey and robbing the orphan." - Isaiah 10:1-2
I love almond crescent cookies like my Grandma Mary used to make. I miss eating them! And my mom never sends them to me like a good mom should. 😂
I can’t find her recipe in my house (my mom probably has it in Florida with her), so here is something similar from the internet lol.
SPOILER (click to toggle)
FOR THE COOKIE DOUGH:
▢ 2 cups all-purpose flour, spoon and level ▢ 1 pinch of salt ▢ 1 cup unsalted butter, cold, cut into small cubes ▢ ¾ cup powdered sugar ▢ ¾ cup finely ground almonds, or hazelnuts or walnuts ▢ ½ vanilla pod, seeds scraped out or 2 tsp vanilla extract FOR THE SUGAR MIXTURE:
▢ ¾ cup powdered sugar ▢ ½ vanilla pod Cook Mode Prevent your screen from going dark INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, cubed butter, powdered sugar, nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes. If the dough is too crumbly add 1-2 Tbsp milk. Use your hands to press the dough together and wrap it in plastic wrap. Chill the dough for one hour in the fridge. Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper. Roll the chilled dough into a log approximately ½ inch thick. Cut the log into 1 ½-inch pieces, form the pieces into small cylinders and taper the ends into dull points. Bend each one into a crescent shape. Place the Vanillekipferl on the baking sheet about 1 inch apart. Bake the Vanillekipferl one cookie sheet at a time for 12 to 15 min (depending on the size of the cookies) until the edges are golden. They should not brown. Scrape out vanilla pod and combine with powered sugar. This works great in a small food processor. Sift the mixture over the hot Vanillekipferl. Let them cool completely then give them a second dusting. These cookies keep fresh for about 3 weeks in an airtight container stored in a cool place.
My favorite holiday cookies are Peanut Butter Kiss Cookies
recipe
Ingredients
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup (129 g) peanut butter
1/2 cup (100 g) granulated sugar, plus more for rolling
1/2 cup (110 g) packed brown sugar
1 large egg
1 1/2 cups (187 g) all purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
24 chocolate kiss candies, unwrapped
Preheat the oven and prepare two baking sheets: Preheat the oven to 350˚F, and line two baking sheets with parchment paper.
Mix the wet and dry ingredients separately: Mix together the butter, peanut butter, and both sugars in a bowl with a wooden spoon (or you can use an electric or stand mixer) until smooth and combined; add in the egg and mix until smooth.
In a separate bowl, combine the flour, baking powder, and salt.
Make the cookie dough: Slowly, in a couple of additions, add the flour mixture to the peanut butter mixture and combine to form the cookie dough.
Shape the cookie: Add a few tablespoons of sugar to a small bowl. Scoop into balls with about 1 1/2 tablespoons of dough. Roll between your hands to form a ball, and then coat it with sugar.
Place the balls on the prepared baking sheet a couple of inches apart.
Bake the cookies: Bake the cookies on the middle rack about 12 minutes, until slightly spread out, domed on the top, and golden on the bottom. Immediately press a chocolate kiss in the center of each cookie.
Cool and store: Let the cookies cool for a couple of minutes on the baking sheet before transferring to a rack to finish cooling completely. These cookies will keep for a few days stored in an airtight container at room temperature.
Recipe from: https://www.simplyrecipes.com/recipes/peanut_butter_blossoms/
one of my favorites is pistachio cookies!
1 cup (130g) salted or unsalted pistachios 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature 3/4 cup (90g) confectioners’ sugar 1 teaspoon pure vanilla extract 1 teaspoon almond extract 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
Brown Butter Icing (Optional) 1/4 cup (4 Tbsp; 56g) unsalted butter 1 cup (120g) confectioners’ sugar 2 Tablespoons (30ml) milk or heavy cream 1/4 teaspoon pure vanilla extract
instructions
Pulse pistachios in a food processor until small crumbs form. See photo above for a visual. You need 3/4 cup of very finely chopped pistachios. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the confectioners’ sugar, vanilla extract, and almond extract, then beat on medium-high speed until combined. Add the flour, 3/4 cup pistachio crumbs, and food coloring (if using) and beat on medium-high speed until combined. The dough may not come together at first, but keep mixing. The cookie dough will be thick.
Cover the cookie dough tightly and chill in the refrigerator for 30 minutes and up to 3 days. (If chilling for 2+ hours, let the cookie dough sit at room temperature for at least 30 minutes before rolling into balls. The cookie dough will be very stiff after being in the refrigerator that long.)
Time-saving tip: prepare the brown butter icing (below) while cookie dough chills OR while cookies bake.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the cookie dough into balls, about 1 Tablespoon of dough each, and place dough balls 2 inches apart on the baking sheets. If the cookie dough is too crumbly, keep rolling and working it with your hands. The warmth of your hands will help bring it together.
Bake the cookies until lightly browned on the bottom edges and just barely browned on top, about 14-15 minutes.
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack. Make sure cookies are cool to the touch before dipping in icing.
Brown Butter Icing: Slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-6 minutes, the butter will begin browning and you’ll notice lightly browned specks begin to form and a nutty aroma. Once browned, remove from heat immediately and allow to cool for 5 minutes. (The butter will eventually solidify, so don’t let it sit too long.) After 5 minutes, whisk in the rest of the icing ingredients until smooth. Add more confectioners’ sugar for a thicker texture, if desired. Likewise, add more milk to thin out if needed. Dip cookies in icing or drizzle on top. If coated lightly, the icing will set after 1-2 hours. Cover leftover iced cookies tightly and store at room temperature for 1 day or in the refrigerator for up to 1 week. Cookies without icing can sit covered at room temperature for up to 1 week.
Holiday Rice Krispies 6 Tablespoons unsalted butter cut into pieces 16 ounces mini marshmallows one large bag, divided 1 teaspoon vanilla extract ⅓ teaspoon kosher salt 7 cups crispy rice cereal see notes 1 cup White Candy Melts or white chocolate 1 cup Red Candy Melts ½ cup Green Candy Melts 5 Tablespoons vegetable shortening 3 candy canes crushed
Line a 9x13 inch baking dish with parchment paper or coat with cooking spray. Set aside. In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted. 6 Tablespoons unsalted butter,16 ounces mini marshmallows Remove from heat and stir in the vanilla and salt. Add the cereal and the remaining 1 cup of marshmallows and gently stir until combined. 1 teaspoon vanilla extract,⅓ teaspoon kosher salt,7 cups crispy rice cereal Pour into the prepared baking dish. Press gently with your fingertips just until completely spread out. Allow to set at room temperature, about 1 hour. Cut into rectangles.
Decorating the Rice Treats Line baking sheet with parchment paper. Cut your set treats into rectangles. Add 1 cup of white candy melts and 2 tablespoons of vegetable shortening in a glass bowl. Microwave 1 minute at 50% power. Carefully remove from microwave and stir. Put back in microwave for 30 seconds at 50% power and stir. Repeat for 15 second intervals at 50% power until fully melted and a smooth texture. 1 cup White Candy Melts or white chocolate,5 Tablespoons vegetable shortening At a diagonal, dip half of the rice treat into mixture allowing excess to drip off and place on your baking sheet. Repeat for each treat. Place baking sheet in refrigerator for 5 minutes to set the melted chocolate. While white melts are setting, repeat the melting process for the red melts. 1 cup Red Candy Melts At a diagonal, dip half of previously dipped treat into red mixture allowing excess to drip off and place on parchment paper lined baking pan. There should be a band of white chocolate showing. Repeat for each treat. Place baking sheet in refrigerator for 5 minutes to set the melted chocolate. While red chocolate is setting, repeat the melting process for the green melts using the remaining shortening. Pour melted chocolate into piping bag and carefully cut off tip of bag. ½ cup Green Candy Melts Drizzle the green chocolate over the red edge. Sprinkle on the crushed candy canes. Allow chocolate to set for 5 minutes in the refrigerator. Remove from the fridge and store at room temperature. 3 candy canes
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Recipe: Hot Cocoa Recipe
🎄❄️☃️❄️☃️❄️🎄
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ooo tysm for hosting this 🤗 !
my fave would have to be gingerbread cookies 😋💕
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Hi ! I would like to get the Custard Roll Cake Strands please!
Like a good neighbor, stay over there!
- Yay! Thanks! Is Flight of Fancy Pure Locks from the right prize shop? If so, that's my choice. Love this wig!
Couldn't figure out how to resize in sCode lol
This recipe rocks!
Thank you all so much for entering Day 6 <3 <3 These sweets look delicious! <3
Day 6 Winner
CONGRATS!! Give me a ping when you've chosen your prize from the prize pool :3 <3 Luminaire CW Extravaganza Prizes OR From this prize pool, Please make sure to stay in the "TGC Big Prizes" section only: TGC Big Prizes
Daily Lumi Contest # 7
HA Contest
You just found out you have to spend the whole day in the kitchen baking yummies for the holidays! Create an HA in their best baking gear ^-^
You have until 8 AM Subeta Time tomorrow morning to enter this contest
Prize Pool: 1 Winner will get to choose from the Top Prizes section of the prize pool :3 Luminaire CW Extravaganza Prizes OR From this prize pool, Please make sure to stay in the "TGC Big Prizes" section only: TGC Big Prizes
Rules:
- Please be kind to one another. This is a time to spread love not hate <3
- Have fun! hugs you all If any rules are broken I have the right to disqualify you from the remainder of the event. But we are all wonderful here so I don't see that happening :3 <3
Your prizes will be sent as soon as Brinny as able! <3 Thank you both for entering!!
Here is my baking HA!
Public Ping Group - Xanadu Galleria and RAE Collab
I really really extremely want:
Finally have a chance to participate! This week has been insane.
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