Since no one seems to be in much of a business mindset, today we’re sharing our favorite holiday recipes.
If you have one to post, please do.
Here’s the one I’ll be making this week: from Martha Stewart by way of Marketing Mentor client, Jezra Kaye, of Communicate with Power and Ease,
Mrs. Fields Mocha Chunk Cookies
(world’s best cookie recipe)
- 2 ½ c. all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 tsp. instant coffee crystals (Bustelo instant espresso is great)
- 2 tsp. coffee liqueur (may substitute dark alcohol like rum, scotch)
- 1 c. white sugar
- ¾ c. dark brown sugar, packed
- 1/3 c. unsweetened cocoa powder
- 1 c. salted butter, softened
- 2 large eggs
- 2 c. (10 oz.) semisweet chocolate, coarsely chopped
- Walnuts to taste
- Preheat oven to 300°
- In a medium mixer or Cuisinart bowl, combine butter, sugars and cocoa. (If mixing by hand, beat until thoroughly blended.)
- When smooth, add eggs and coffee crystals, dissolved in the alcohol.
- Sift (or mix) flour, soda and salt.
- Add to liquid mixture and stir until blended (don’t overmix).
- Add chocolate chunks and walnuts, if desired.
- Drop by rounded tablespoonfuls on an ungreased cookie sheet, 2 inches apart, and bake for 18-23 minutes. Dough should still be soft when taken from the oven.
- Transfer to a flat surface and cool before eating—if you can wait that long!
(from a generous woman named Carrie whom I met at a party almost 20 years ago):
Here’s my old stand by for delicious and sturdy gingerbread people and houses:
- 8 cups flour
- 3 eggs
- 1 cup brown sugar
- 1 tablespoon baking soda
- 1 tablespoon salt (may not need that much)
- 1 tablespoon each of allspice and ginger (feel free to double or triple these)
- 1 teaspoon each of cinnamon and clove
- 1 1/4 cup of molasses
- 1/2 pound of butter
- Cream the butter and sugar.
- Beat in the eggs, one at a time.
- Add the molasses and mix.
- Sift together the flour, baking soda, salt and spices and stir those in.
- Bake it at 375 degrees. You’ll know when it’s done.
- Then, let them cool and decorate.
Double Layer Pumpkin Pie (posted anonymously on a blog from last year)
Good compromise between pumpkin pie and cheesecake. Yum!
- 4 ounces cream cheese, softened
- 1 T milk
- 1 T sugar
- 1 8-oz tub whipped cream (Cool Whip, etc.)
- 1 graham cracker pie crust
- 1 cup cold milk
- 1 16-oz can pumpkins (for pies)
- 2 pkgs (4-serving size) instant vanilla pudding
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- Mix cream cheese, 1 T milk and sugar in large bowl with wire whisk until smooth.
- Gently stir in 1.5 cups of whipped topping. Spread onto bottom of crust.
- Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be THICK!)
- Spread over cream cheese layer.
- Refrigerate 4 hours or until set. Garnish with remaining topping.