Cookie Swap

Ingredients:

• 1 packet Yellow cake mix

• 2 cups quick cooking oats

• ½ cup sugar

• ½ tsp cinnamon (optional)

• 2 large eggs

• 1 cup canola oil

• 1 ½ teaspoons vanilla extract.

•  1 cup cranberries (optional)

• 1 cup chocolate chips (optional)

Instructions:

1. Heat oven to 350F (180C)

2. Combine dry ingredients (cake mix, oats, sugar, cinnamon).

3. In another bowl combine wet ingredients (eggs and canola oil). 

4. Blend wet with dry ingredients.

5. Stir in cranberries, chocolate chips and vanilla extract. 

6. Drop teaspoonfuls of dough onto a parchment lined baking sheet. 

7. Bake at 350F for about 12 minutes .,

8. Cool on a wire rack

Ingredients: 

• 8oz semi sweet chocolate chopped

• 6 Tbsp - margarine or butter

• 3/4 cup sugar
  1 large Egg

• 2 tsp Vanilla

• 2/3 All Purpose Flour

• 1/2 tsp baking soda

• 1/2 tsp Baking powder

• 1/4 Teaspoon salt

• 1 cup Semi-Sweet chocolate chips (6 oz)  

Instructions: 

1. Melt chocolate and butter in a double boiler (pan with water and a glass bowl on top) for 5 mins

2. Remove from water

3. Beat in sugar and vanilla with mixer or whisk.

4. In a medium bowl mix flour, baking soda, baking powder and salt.

5. Add chocolate chips.

6. Drop dough 1 Tbsp 3 inches apart on a greased cookie sheet.

7. Bake at 350F (180 C) until cookies set at edges but ooeygooeychewiegoowielouie in the middle.

8. Cool for 5 minutes then transfer to a wire rack.

9. Begin Therapy, Just remember happiness begins from within. : )

Preheat oven to 350 C (180C) 

Ingredients (you may want to double): 

• 1 cup sugar

• 3/4 cup shortening 

• 1/4 Molasses

• 1 egg

• 1 cup Flour

• 2 1/2 tsp Baking Soda

• 1 tsp Cinnamon 

• 1 tsp Ginger

• 1/2 tsp Cloves

• 1/4 tsp Cardamon

• 1/4 salt

Instructions: 

1. Combine Molasses shortening and egg beat on medium until blended.

2. Gradually add dry ingredients

3. Beat on low until a dough forms

4. Roll small balls in sugar before placing on an un-greased cookie sheet.

5. Bake 8-12 mins

6. ENJOY 

Ingredients: 

• 300g butter (1 1/4 cups) softened

• 140g (2/3 cup) golden castor sugar  

• 300g (2 1/3 cups) plain (All purpose) Flour

• 140g (2/3 cup) rice flour (ground rice is a great alternative and use pudding semolina for a great crunch)

Instructions:

1. Place the butter and sugar in a food processor and whizz until smooth

2. Tip in both flours and whizz again until it all comes together.

3. Using your hands roughly spread mixture out into a 20 x 30 x 4 baking tray. Cover with cling film and smooth over until there are no gaps or wrinkles.

4. Place in fridge (uncooked) for 30 mins or up to 2 days.

5. Preheat oven to 180 C (350 F) and bake for 20-25 minutes

6. Allow to cool in tray

7. When cooled - Cut into 24 pieces.

8. This will keep in an airtight container for up to a week.

Ingredients: 

1 cup butter, softened

2 cups sugar

1 tsp. vanilla extract

2 whole eggs

2 tsp. lemon zest

2 Tbsp. fresh lemon juice (abt 1 lemon)

1/2 tsp. salt

1/2 tsp. baking powder

1/4 tsp. baking soda

3 cups flour

1 cup powdered sugar

Instructions: 

Preheat oven to 350  (180 C). 

Lightly grease pans/sheets or use parchment paper (Don’t skip this—it’s important!!).

In a large bowl cream butter and sugar together until light and fluffy. 

Mix in vanilla, eggs, lemon zest, and lemon juice. Stir in dry ingredients, excluding powdered sugar, just until combined.

With cookie scoop, or hands, roll into balls, then roll in powdered sugar. 

Bake 9-11 minutes or until bottoms barely brown and cookies look matte (not melty or shiny). 

Remove from oven and cool about 3 minutes before transferring to cooling rack.

Get in touch with Ivy Lane Bakery HERE or by clicking the heart cookies above.

Cooking time 20 mins.     Preheat oven to 350F (180 C)

Ingredients:

• 1 cup butter

• 1/2 cup powdered sugar

• 1/2 pecans finely chopped

• 2 cups flour.

• 1/2 tsp vanilla 

Instructions: 

1. Cream butter and sugar together.

2. Add chopped nuts, flour and vanilla.

3. Chill

4. Form into small balls, place on baking tray and flatten.

5. Bake for 20 mins (at 350 F 180 C). 

6. Roll in powdered sugar.

Ingredients: 

• 3/4 cup (1.5 sticks) unsalted butter

• 3 (10 oz) bags mini marshmallows

• 1 teaspoon pure vanilla extract

• pinch salt

• 10 cups crispy rice cereal

Instructions : 

1. Grease a 9x13 casserole pan with butter, set aside.

2. In a large, light colored, heavy bottomed pot, like an enameled dutch oven, melt butter over medium heat.

3. Once melted, add 2 bags of the marshmallows and stir until marshmallows are melted and the mixture is completely melted and smooth.

4. Remove from heat, then immediately stir in the vanilla extract and salt. Fold in crispy rice cereal, moving quickly and then fold in remaining bag of mini marshmallows.

5. Pour mixture into prepared pan. Using a buttered spatula, lightly press them into pan. Do not press them down too much, just spread them out. If you press them down too much they will become very dense and not as fluffy.

6. Allow treats to rest for at least 1 hour at room temperature too cool. Slice into squares or cut into shapes and store any leftovers in an airtight container for up to 4-5 days.

Ingredients

• 50g (3 1/2 Tbsp) butter 

• 100g (1/2 cup) milk or dark chocolate broken into chunks.

• 3 tbsp golden syrup ( or honey) 

• 100g (3 1/2 cups) Cornflakes

• Optional (1/4 cup raisins/cranberries or sultanas)

Instructions: 

1. Put butter, milk or dark chocolate, broken into chunks and golden syrup or honey in a saucepan or microwavable bowl. Put cornflakes in another larger bowl. 

2. Melt the weighed butter, chocolate and golden syrup or honey in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.

3. Stir the ingredients together gently using a wooden spoon. 

4.  Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). 

5. Put in the fridge to set.

Ingredients

• 1 c butter

• 1 c granulated sugar

• 1 c brown sugar

• 2 eggs

• 2 tsp vanilla

• 1 15 oz can or 1 3/4 c pumpkin puree

• 2 T orange zest

• 2 -3T fresh OJ

• 4 1/2 c flour

• 1 tsp salt

• 4 tsp baking powder

• 2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp allspice or Pampered Chef Cinnamon Plus spice blend

• 2 c craisins

• 1 c chopped, toasted pecans or walnuts.

Instructions: 

1. Preheat oven to 375 F (190 C). 

2. Grease cookie sheets or use parchment paper or silicon as they will stick.

3. Cream together butter and sugars. 

4. Mix in remaining wet ingredients. 

5. Combine flour, soda, salt, powder, and spices and stir into wet batter. 

6. Add craisins and nuts. 

7. Bake 10 min. 

This is a double batch and makes 9 dozen cookies using a small cookie scoop. (About 1 T scoop)

Ingredients: 

• Three cups of your favorite chocolate chips — semi-sweet (what the Pioneer Woman uses), milk chocolate, white chocolate or dark. I always use milk chocolate or more often a mixture of white chocolate and milk chocolate, since I personally don’t find semi-sweet to be sweet enough. 

• One can (14 oz) sweetened condensed milk 

• A couple of crushed peppermint candy canes or 10 round crushed peppermint candies. You could easily substitute another topping if you don’t like peppermint.

Instructions:

1. Line a square 8x8 or similar pan with foil. You can use a little nonstick spray if you like (I don’t use it), but the foil will peel right off the fudge either way after it’s hardened. 

2. Mix your chocolate chips and sweetened condensed milk in a double broiler over medium heat (if you don’t have a double broiler, make a double broiler with a pan, water and heatproof bowl). 

3. Heat and stir mixture for about five minutes until completely melted and then pour into your lined pan. 

4. Smooth fudge if needed with a small spatula or knife. 

5. Sprinkle the crushed peppermints on top of fudge

6. Refrigerate for 2-3 hours before cutting in squares

Adapted from Pioneer woman

Mincemeat (Vegan/Vegetarian) 

Ingredients: 

• 300g / 2 slightly heaped cups raisins ,

• 160g / 1 slightly rounded cup sultanas

• 140g / 1 slightly rounded cup dried cranberries

• 100g / ½ cup dried blueberries

• 80g / ½ cup dried cherries

• 80g / ½ cup dried figs , chopped

(You can substitute any dried fruit for the amount above - use what you have.) 

• 140g / 1 cup slivered almonds , (you can omit to make the recipe nut free)

• 2 lemons zest and juice

• 2 oranges zest and juice

• 225g / 1½ cup brown sugar

• 3 teaspoons ground allspice 

• 1 teaspoon ground cinnamon 

• 1 teaspoon ground ginger

• 375mls / 1.5 cups port ( brandy, rum or sherry can be used)  but I think port give the best rich flavor. For an alcohol free version sub the port for unsweetened apple juice.

Instructions: 

1. Set oven to 200°F (93 °C)

2. Put all of the ingredients except the port in a large ovenproof bowl or casserole and mix together well.

3. Cover tightly with tin foil or a lid and place in the oven. Leave to warm in the oven for 90 minutes.

4. Remove from the oven and allow to cool.

5. Add the port and stir really well.

6. Transfer the mixture into clean jars or fill pastry. Be sure to sterilize them if you will be storing for an extended period. 

Pastry (bought frozen and thawed or made) :

1. Preheat the oven to 180C (360 F)

2. Grease a bun tin or muffin tin, depending on how deep you like your mince pies. 

3. Unwrap the pastry and roll out on a lightly floured work surface to the thickness of a one pound coin. 

4. Cut out 12 discs of pastry with a pastry cutter slightly bigger than the size of the bun tin holes. Press a round of pastry into the bottom of each hole. 

5. Fill each pastry case with mincemeat and then cut a further 12 rounds of pastry (this time one size smaller or in cross or star design).

6.  Brush the rims of the pastry cases with a little beaten egg and press the lids on, pressing the edges with the ends of a fork to seal shut.

7. Brush the lids with beaten egg and then use a small knife or skewer to make a slit in the top of each pie if they are fully sealed (not necessary if stars or crosses). 

8. Sprinkle with demerara sugar and then transfer the tray to the fridge for 30 minutes.

9. Bake the mince pies for 20-25 minutes, or until golden-brown and crisp. 

10. Allow to cool for 5-10 minutes and then turn the mince pies out and serve or store in a sealed container for up to a week. 

11. Sprinkle powdered sugar and serve warm with vanilla ice cream or brandy sauce. 

12. Any leftover mincemeat should be spooned into sterilized jars and sealed. The mincemeat with alcohol can be stored for up to two years. Apple juice is best stored in the fridge or eaten within two weeks.

ENJOY 

Ingredients: 

• 6 packets of any flavor instant oatmeal/ a mix is fine

• 1/2 cup butter, Softened

• 1/4 cup white sugar

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1 teaspoon vanilla flavoring

• 1 teaspoon honey (optional)

• 1 tablespoon milk

• 1 egg

• 1/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 cup all-purpose flour

• 1/2 cup raisins (optional) or 1/2 cup nuts (optional) or 1/2 cup white chocolate drops.

Instructions: 

• Preheat oven to 350°. Beat softened butter with the white sugar and brown butter until smooth and creamy, then beat in the milk and egg until smooth. Meanwhile, stir the dry ingredients together in a separate bowl. Gently mix in the dry ingredients into the wet ingredients until evenly blended. Mix in the nuts or raisins (if using).

• Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets, flattening the tops of the cookie dough until they’re about 1/4 inch thick.

• Bake for about 8-10 minutes, or until the cookies are light brown and crispy on the edges. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

• Makes about 15-18 cookies.

Ingredients : 

• : 2 1/2 cups - 450g/1lb strong white flour, plus extra for dusting

• : 5 tsp baking powder

• : pinch salt

• : 75g/3oz unsalted butter, plus extra for greasing

• : 1/3 cup - 75g/3oz caster sugar

• : 2/3 cup - 150g/5oz sultanas, or dried fruit of your choice

• : 3 free-range eggs (2 lightly beaten and 1 for glazing)

• : 1 cup or 250ml/9fl oz milk

Instructions : 

1. Preheat the oven to  400F (220C/200C Fan/Gas 7). Grease a large baking tray or line with parchment paper.

2. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.

3. Stir in the sugar, sultanas and beaten eggs.

4. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough.

5. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in.

6. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).

7. Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.

8. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown.

9. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked.