A Southern Fairytale» holiday craft along

Karly’s Sticky Buns

Rachel — Fri, 30 Sep 2011 11:56:24 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Today’s Handmade Holiday Bake Along special guest is Karly. I love Karly. Karly’s photographs make me drool and her recipes put pounds on me through the screen. Y’all are very welcome, or I’m very sorry..

Hey there. I’m Karly and I have buns in my oven. At least, that’s what I like to say and then people drop their gaze down to my belly and I say “Oh no, I mean actual buns. In my oven. We aren’t talking about babies here.” I like confusing people. It’s fun and you should try it sometime! Anyway, I blog at Buns In My Oven, mostly about butter, chocolate, bacon, and cheese. Those four things are sort of my best friends. Hop over and say hi!

I love Miss Rachel, so of course there was no way I could turn her down when she asked me to participate in this Holiday Bake Along! Have you ever met Rachel? I have and let me tell you, she’s just as sweet as you’d imagine her to be. Great smile, pretty face, and so cute you kind of want to eat her face off. Love you, Rachel! Thanks for asking me to participate!

I usually make and share cinnamon rolls for Christmas. They’re super easy to just pop in foil pans, freeze, and share with friends and family. This year, I’m kicking it up a notch. These Sticky Sticky Buns are outrageous. The dough is this super rich and tender brioche (don’t freak out, it’s easy to make!) that is filled with cinnamon, sugar, and pecans, but the real magic happens when you bake it in a big dish full of caramel and pecans.

Hello, beautiful. I want to marry you.

‘Scuse me. I was talking to my breakfast.

So, what I’m saying is this: You love someone. You want to make them a holiday gift to show that love. You should make them these Sticky Sticky Buns.

Happy Holidays, y’all! And don’t be scared by the world’s longest recipe down there. I’m just wordy. These are really pretty simple!

Sticky Sticky Buns
recipe from Flour Bakery

For the brioche dough:

2 1/4 cups unbleached all-purpose flour
2 1/4 cups bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast
1/2 cup plus 1 tablespoon sugar
1 tablespoon kosher salt
1/2 cup cold water
5 eggs
1 cup plus 6 tablespoons (2 3/4 sticks) unsalted butter (I used salted), cut into 10 or 12 pieces, room temperature

In a stand mixer fitted with the dough hook, combine everything but the butter. Beat on low speed for 3 or 4 minutes, or until everything has come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to be sure that all of the flour is incorporated.

Once the dough comes together, continue mixing on low for another 3 or 4 minutes. The dough will be very stiff and dry.

On low speed, dd the butter one piece at a time. Mix well after each addition until it disappears into the dough. Continue mixing the dough on low speed for 10 minutes, stopping occasionally to scrape down the bowl. It is important that all the butter is mixed thoroughly into the dough. You may need to stop the mixer and use your hands to help mix in the butter.

Once the butter is completely incorporated turn up the speed to medium and beat for another 15 minutes or until the dough becomes sticky, soft, and shiny. It will look shaggy at first, but it does eventually turn smooth and silky. Turn the speed to medium-high and beat for one minute.

Test the dough by pulling at it. It should stretch a bit and have a little give. If it seems wet and loose or more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another couple of minutes or until it develops more strength. It is ready when you can gather it all together and pick it up in one piece.

Place the dough in an oiled bowl and cover it with plastic wrap, pressing the wrap directly onto the dough. Let proof in the refrigerator for 6 hours or overnight. At this point you can freeze the dough for up to 1 week.

For the goo:

3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups packed brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 teaspoon kosher salt

In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves. Remove from heat and whisk in the honey, cream, water, and salt. Let cool for 30 minutes or until room temperature. You should have about 2 cups of goo.

For assembling the Sticky Sticky Buns:

Brioche dough
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces, toasted

Remove the dough from the refrigerator and roll out on a floured work surface. (Don’t skimp on the flour.) Roll into a rectangle about 16×12 inches and 1/4 inch thick. The dough will have the consistency of cold play-doh and should be pretty easy to work with.Position the dough so that the short end is facing you.

In a small bowl, stir together the sugars and cinnamon. Sprinkle this evenly over the entire surface of the dough. Sprinkle 1/2 of the pecans evenly over the dough as well.

Starting at the short end furthest from you, roll up the rectangle like a jelly roll. Roll tightly. Even off the ends by trimming about 1/4 inch from both sides.

Use a bench scraper or chef’s knife to cut the roll into 8 equal pieces, each about 1 1/2 inches wide.

Pour the goo into a 9×13 baking dish, covering the bottom evenly.

Sprinkle the remaining pecans evenly over the goo. Place the buns in the baking dish leaving a bit of space between each one. Cover the dish with plastic wrap and place in a warm spot to proof for 2 hours. The dough should be puffy, pillowy, and soft and the buns should be touching at the end of the 2 hours.

Preheat oven to 350 degrees and bake the buns for 35 to 45 minutes or until golden brown. Let cool in the dish on a wire rack for 20 minutes. One at a time, invert the buns onto a serving platter and spoon the good from the bottom of the dish on top.

Serve warm. Store in an air tight container for up to 1 day, if needed. The buns can be rewarmed in a 325 degree oven for 5-10 minutes before serving.

Pumpkin Crunch Cake

Rachel — Thu, 29 Sep 2011 11:38:36 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Without further ado, here’s the wonderfully creative, Kim and her Pumpkin Crunch Cake Recipe

Hi I’m Kim from Today’s Creative Blog where you’ll find the top creative blogs full of inspiration.

Once the leaves start changing, my husband and son start asking for this dessert. I received it from a neighbor of mine a few years ago. It’s also a favorite with my ladies bunco group. This has become a quick, easy and my “go to” dessert for the winter months. You get that yummy pumpkin taste without the hassle of making a pumpkin pie.

Pumpkin Crunch Cake

Cook Time: 50 minutes

Approximate Time: 50 minutes

Delicious Pumpkin Crunch Cake from Kim, Today's Creative Blog

Ingredients

1 can pumpkin puree
1 can evaporated milk
4 eggs
2 teaspoons pumpkin pie spice
1 1/2 Cups sugar
1 teaspoon salt
1 package yellow cake mix
1 Cup chopped nuts ( I used pecans)
1 Cup butter or margarine – melted

optional

whipped cream

Instructions

Lightly grease 9×13 baking pan. Preheat oven to 350 degrees.
Mix together: Pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well. I use a mixer, but you could use a wooden spoon.
Pour into prepared pan
Sprinkle cake mix over the top of the mixture. Pat down and spread nuts evenly. Drizzle melted butter over the top.
Bake 50-60 min.
Top with whipped cream when serving…..if wanted. I prefer mine plain.

http://asouthernfairytale.com/2011/09/29/pumpkin-crunch-cake/

For other yummy recipes, check out my featured post about copy cat recipes.

Kim
Today’s Creative Blog
Twitter – TCreativeBlogs

Chocolate Peppermint Roll

Rachel — Wed, 28 Sep 2011 11:19:00 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Today’s lovely guest foodie makes me want to burst into song every time I see her blog name. I bet she brings out the inner Maria in most of y’all, too. Welcome, Kierste!

Hello everyone! I’m Kierste, the girl from {brown paper packages}, and I am delighted to be a part of this fabulous series! One of my favorite combinations is chocolate and peppermint, and this recipe is an absolutely delicious way to enjoy it. The presentation is absolutely beautiful, and it’s perfect for any holiday party–and showing off your baking skills!The richness of the chocolate cake is perfectly paired with the light creaminess of the peppermint filling, and who can resist a delicious chocolate glaze? If you’re short on time, consider serving them as brownies instead–frost the cake with the filling, then spread the glaze on top. (You might want to double the glaze.)

Chocolate Peppermint Roll

Yield: 1 cake

Serving Size: 10 - 12

Chocolate Peppermint Roll Cake Guest Post Recipe by Brown Paper Packages

Ingredients

recipe source

Cake

4 eggs, separated
1/2 cup sugar plus 1/3 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY’S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water

Peppermint Filling

1 C cold whipping cream
1/4 C powdered sugar
1/4 C finely crushed peppermint candy or 1/2 tsp peppermint extract, and a few drops red extract, if desired

Chocolate Glaze

2 tablespoons butter or margarine
2 tablespoons HERSHEY’S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Cake

Heat oven to 375°F.
Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.
Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form.
Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.
Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.

Prepare PEPPERMINT FILLING.

Beat cold whipping cream in medium bowl until slightly thickened.
Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.
Carefully unroll cake; remove towel. Spread cake with filling; re-roll cake.

CHOCOLATE GLAZE.

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping)
Gradually add powdered sugar and vanilla, beating until smooth. Makes about 3/4 cup glaze.
Glaze Cake and refrigerate until just before serving. Cover; refrigerate leftover dessert.

http://asouthernfairytale.com/2011/09/28/chocolate-peppermint-roll/

Grandma’s Homemade Caramels

Rachel — Tue, 27 Sep 2011 16:06:49 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Hey y’all! Give a BIG Southern Fairytale Welcome to today’s spectacular guest foodie! Kyla, from Funky PolkaDot Giraffe!!

Hi! My name is Kyla and I’m visiting you from Funky PolkaDot Giraffe!
I come from a baking heritage that I have always appreciated
and I’m excited to share a little piece of it with you today!

This is my recipe box.
Given to me by my mother.

One of the most precious recipes it holds inside of it is this -

my Grandma Meyer’s homemade caramels recipe,
handwritten in her gorgeous handwriting.

They are a must have in my holiday treat plates.

{Holiday Treat Plates 2009}

I love my Grandma’s caramel recipe,
because it really easy and they turn out perfectly every time.
My one piece of advice -
Buy a candy thermometer.
It just makes the process go a little bit smoother.

Let’s get started!

You’ll need:
2 c. sugar
1 1/2 cups dark corn syrup
2 cubes butter = 2 sticks (1 cube = 1/2 C)
1 pint half & half

Combine all the above and cook over medium heat
stirring constantly (and I mean constantly) – to a hard ball state.

Add vanilla.
My Grandma doesn’t give a measurement.
I add a couple of teaspoons.
You can add nuts.
I don’t.
Why ruin something so delicious?

Now pour into a BUTTERED 9×13 pan.
Let cool.
Cut & wrap piece in waxed paper.

Now you have the perfect recipe for adding
yummy caramels to your holiday treat plates for friends this year!
Even my dentist begs for more!

Thank you, Rachel, for having me here today to share
a recipe that is near and dear to my heart.
I hope you’ll stop by Funky PolkaDot Giraffe
for more delicious recipes,
fun craft tutorials, awesome printables,
and check out how to host a Cookie Exchange!

North Pole Cupcakes

Rachel — Mon, 26 Sep 2011 05:01:48 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Happy Monday, y’all! I’m tickled pink to introduce y’all to today’s special guest, Kristan. I met Kristan at BlissDom this past February and I completely fell into utter adoration. While some might call her pocket-sized, there’s nothing small about her personality or her talent. I’m not sure whether I should apologize to your waistlines and wait for y’all to Thank me . Well, enough chatterin’ from me. Welcome, Kristan!

Hi Southern Fairytale readers!! I’m Kristan from Confessions of a Cookbook Queen and I’m so excited to be here sharing a fun Christmas cupcake with you today. Christmas and cupcakes are two of my most favorite things in all the land, so combining the two is like magic with sugar on top.

Also, I don’t know if you can tell by looking at him, but Santa likes stuff with butter and sugar in it. Like…a lot. So….there’s a good chance that making these will seal the deal on those $300 boots on your Christmas list.

(Yes, $300 boots are a perfectly normal thing to ask for. Or a life size cut out of Gerard Butler. Whatevs)

These cupcakes are so cute and impressive looking, but are actually very, very easy to put together.

You’ll need:

Cupcakes, obviously. Baked in festive liners (I used red foil liners) and frosted with a big ol’ pile of frosting. You can use canned frosting, or make your own. I have a Buttercream tutorial on my site, if you need a good recipe. I sprinkled mine with white sugar sprinkles too, to give them that snowy look.

Graham crackers. One little rectangle (fourth of a sheet) per cupcake. Cinnamon sugar graham crackers were all I had at home, and that’s just fine. You cover them anyways.

Fondant. I know some people make their own, but for a project this small, it’s probably easier to buy it at your local craft store or Walmart. Spread the flat side of each graham cracker with a thin coat of frosting, and cover with a rectangle of fondant.

Peppermint sticks and red gumballs. Again, one per cupcake. I bought the gumballs at Michaels craft store (they sell bags of individual colors) and you can buy bags of Bob’s Soft Peppermint sticks at Walmart for $1.00 around Christmas time.

White almond bark or candy melts. Melt your almond bark or candy melts (you won’t need much, so just melt a little) and attach a gumball to the top of each peppermint stick. Spread a bit of melted candy on the uncovered side of your graham cracker rectangles and attach to the sticks, near the top. Allow to set until the melted candy is firm.

Black frosting or a black food marker. Using a piping bag fitted with a small round tip (I used #2) OR a black food marker, write North Pole on each sign. I also colored some frosting red and piped a border around the edges of the sign. You can do this too, or even make a border from small candies or sprinkles.

Insert the poles in the cupcakes.

I found these at Michaels also, right by the cash register. They are paper thin and entirely edible. SO cool!! Once my cupcakes were finished, I placed a few here and there on the frosting. But if you can’t find these, any snowflake sprinkles would work, or just leave off the snowflakes all together.

Keep in mind that these cupcakes are very flexible. You could use regular candy canes for the poles or substitute red M&Ms for the gumballs. Santa will still love them, I promise.

If you’re in need of more Christmas inspiration, I have more cupcake ideas on my site, Confessions of a Cookbook Queen.

Like these….

Or these.

I hope that whatever you decide to make, you find tons of inspiration during the Handmade Holiday Bake, Craft, and Sew Along. Thanks so much for letting you share my creations with you and Merry (early) Christmas!!

Happy Mouthwatering Monday, y’all!!! This linky is one of my favorite parts of Monday – I love seeing what y’all are sharing.
I get inspired and I often drool over what y’all are feeding your friends and family.

Turtle Bars

Rachel — Sun, 25 Sep 2011 11:00:00 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Hey y’all! I’m so excited to introduce y’all to one of my new favorite bloggers, Rebecca, from simple as that. She’s sharing her sinfully delicious turtle bars with y’all today, Thank YOU, Rebecca!

Hello everyone! My name’s Rebecca and I blog over at simple as that. I’m so thrilled to be a part of this years holiday bake, craft and sew along and I can’t wait to share one of my favorite holiday recipes with you today.

This recipe for turtle bars is one I got from my mother in law and from the first time I tried them I was love. Carmel + pecans + chocolate = heaven in a 9X13 pan. No. Really. It’s true.:)

These simple and delicious squares are the perfect holiday treat and definately need to be shared, so come follow along as we make some delicious turtle bars and then package them up to give this holiday season.

Ingredients you’re going to need:

crust:

2 cups flour + 1 cup brown sugar + 3/4 butter softened

carmel:

1 cup butter + 1 ½ cups brown sugar + 3 tbsp corn syrup

plus:

2 cups of chopped pecans + 2 cups of milk chocolate chips

You’ll begin by buttering a 9X13 inch pan. These squares tend to stick so butter it up good. Now we’re going to mix up the crust. Grab 3/4 cups of softened butter, 1 cup of brown sugar and 2 cups of flour and mix well. Pour the mixture into your 9X13 pan and press down evenly to form the crust.

Next take 2 cups of chopped pecans and sprinkle over the top of the crust and press them in a bit. Set aside. In a saucepan we can start preparing the carmel. Bring1 cup of butter, 1/2 cup of brown sugar and 3 tbsp corn syrup to a boil and boil for one minute. Pour over the crust + pecans in the 9X13 pan.

Bake at 350 degrees for 20 minutes. Take out of the oven and sprinkle 2 cups of milk chocolate chips over the top. Let sit about 5 minutes and then spread softened chips to cover. Allow ample cooling time before you enjoy!

And that is how you make turtle bars.

Pretty simple and believe me when I tell you, they are so yummy!

To share some of these yummy treats you can package them up in a small jar with some simple trimmings. Using a brown paper bag I cut out a circle big enough to cover my jar lid and hang over the sides a little bit. I centered the circle on the jar lid, folded it down and began folding pleats all around the edge. Tie with a small scrap of lace or ribbon and attach a tag to the top of your jar and all done.

Simple, delicous and homemade. Definitely my idea of the perfect holiday gift. If you’d like to download gift tags like the ones I used to package my turtle bars you can download them here. This is a 8.5X11 sheet of 20 tags in four different colors.

I hope you enjoyed this favorite holiday recipe of mine and if you get a chance I’d love it if you stopped by simple as that for more simple recipes, craft ideas and photography inspiration.

Thank you so much for having me Rachel, Kelly and Cindy!

Rebecca

Turtle Bars

Delicious Turtle Bar recipe courtesy of Rebecca Cooper

Ingredients

crust:

2 cups flour + 1 cup brown sugar + 3/4 butter softened

caramel:

1 cup butter + 1 ½ cups brown sugar + 3 tbsp corn syrup

plus:

2 cups of chopped pecans + 2 cups of milk chocolate chips

Instructions

Begin by buttering a 9X13 inch pan.

These squares tend to stick so butter it up good.

Now we’re going to mix up the crust. Grab 3/4 cups of softened butter, 1 cup of brown sugar and 2 cups of flour and mix well. Pour the mixture into your 9X13 pan and press down evenly to form the crust.
Next take 2 cups of chopped pecans and sprinkle over the top of the crust and press them in a bit. Set aside. In a saucepan we can start preparing the carmel. Bring1 cup of butter, 1/2 cup of brown sugar and 3 tbsp corn syrup to a boil and boil for one minute. Pour over the crust + pecans in the 9X13 pan.
Bake at 350 degrees for 20 minutes. Take out of the oven and sprinkle 2 cups of milk chocolate chips over the top. Let sit about 5 minutes and then spread softened chips to cover. Allow ample cooling time before you enjoy!

http://asouthernfairytale.com/2011/09/25/turtle-bars/

Southern Praline Sauce

Rachel — Sat, 24 Sep 2011 11:03:56 +0000

Hi, I’m Cindy from Skip to my Lou! Please come visit me for crafty tutorials, handmade gift ideas, teacher appreciation ideas, sewing patterns and recipes! This super simple praline sauce is the perfect topping for ice cream and makes a yummy gift! Since this sauce is made in the microwave you will have your homemade gifts done in no time!

Southern Praline Sauce

1 1/4 cups chopped pecans 7 Tablespoons butter (divided) 1 1/2 cups brown sugar 3 Tablespoons flour 3/4 cup light corn syrup 2/3 cup evaporated milk Makes 3 cups of sauce. Place chopped pecans in a microwave dish with 3 Tablespoons butter. Cook for 8 – 10 minutes, stirring twice. Watch the pecans closely to not burn them. In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted. Whisk in brown sugar, flour, and light corn syrup until blended. Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved. Add in 2/3 cup evaporated milk and the pecans, stir well. Pour into jars. Add a tag and bow and you have made some sweet little gifts! Consider packaging with a cool ice cream scoop to make it extra special. Put instructions on the back of the tag to keep sauce refrigerated and to reheat slightly in microwave to pour over ice cream. YUM! Refrigerate sauce. Sauce will last 3 weeks in the refrigerator once opened and a couple of month un-opened! You might also like to make Homemade Irish Cream, Hot Pepper Relish or Caramel Corn

Southern Praline Sauce

Wonderful Southern Praline Sauce recipe by Cindy, Skip To My Lou

Ingredients

1 1/4 cups chopped pecans
7 Tablespoons butter (divided)
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup evaporated milk

Instructions

Place chopped pecans in a microwave dish with 3 Tablespoons butter.
Cook for 8 – 10 minutes, stirring twice. Watch the pecans closely to not burn them.
In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted.
Whisk in brown sugar, flour, and light corn syrup until blended.
Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved.
Add in 2/3 cup evaporated milk and the pecans, stir well
Pour into jars.

Add a tag and bow and you have made some sweet little gifts! Consider packaging with a cool ice cream scoop to make it extra special. Put instructions on the back of the tag to keep sauce refrigerated and to reheat slightly in microwave to pour over ice cream. Sauce will last 3 weeks in the refrigerator once opened and a couple of month un-opened!

http://asouthernfairytale.com/2011/09/24/southern-praline-sauce/

Caramel Dipped Apples

Rachel — Fri, 23 Sep 2011 11:00:37 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

The lovely ladies providing today’s tonguegasmic delight are from one of my favorite blogs How Does She? If you don’t know them, you’re missing out. Go see them today!

We are the gals from HowDoesShe? and we are so excited to be a part of this year’s “Holiday Bake, Craft, and Sew Along”.

————

Even if we’re ready for it or not, autumn is coming! But think positive thoughts, because today we are sharing a favorite fall treat secret:

APPLES! {Not the secret…that part is coming up!}

Have you ever gone to pick the apples yourself? It’s so fun!

It’s also a great opportunity to teach your kids how to work {and then how to enjoy the work afterwards, we’ll show you how!}

Make sure you buy or pick enough! They are so crisp and juicy and they will DISAPPEAR, especially if you pair it with this…

Aunt Kay’s Buttery Caramel Sauce

Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup whipping cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter.

Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.

Remove from heat and cool 5 minutes.

Stir in whipping cream.

Pour into a jar and store in refrigerator. It will thicken when cold.

YUMMY!

{Thanks Aunt Kay!}

I started out dipping apples in this sauce but ended up dipping my finger instead, I couldn’t seem to get enough! It reminds me of the Cheesecake Factory sauce that I always order on the side to go with any cheesecake.

*FYI: highly ADDICTIVE! I just ate caramel for breakfast! I dipped a banana in it, mmm. I am walking around the kitchen trying to find things to dip in this stuff! I am not sure if I should praise Aunt Kay or curse her for this most amazing caramel sauce!

Need another idea on what to do with all those APPLES?

Last fall we posted a DELICIOUS cobbler and apple sauce recipe.

Okay, autumn, you can officially begin!

Caramel Dipped Apples

Delicious Caramel Dipping Sauce recipe from the amazing ladies at How Does She?

Ingredients

3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream

Instructions

In a medium saucepan combine sugars, syrup and butter.
Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream.
Pour into a jar and store in refrigerator. It will thicken when cold.

http://asouthernfairytale.com/2011/09/23/caramel-dipped-apples/

Sweet Potato Gingerbread Pancakes

Rachel — Thu, 22 Sep 2011 11:00:59 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

Today’s guest poster is a long time blog friend of mine. Jennifer is a very fun woman who blogs about delicious, healthy, family friendly recipes with gorgeous pictures and lots of personality! Take it away, Jen!

Happy Thursday! My name is Jennifer and I am the Chief Household officer at Savoring the Thyme. For me, the Holidays mean snuggling up with my friends and family, sharing many laughs and tasty recipes.
One of my favorite homemade gifts to nibble on include Christmas Compound Butter , Crunchy White Chocolate-Orange Cranberry Bark, and Sweet Potato Gingerbread Pancakes.

Even better is giving a gift that the receiver can make to share with their loved one in a semi-homemade fashion. Plus, this recipe has a healthy boost!

Sweet Potato Gingerbread Pancakes

Delicious Sweet Potato Gingerbread Pancake recipe by Jennifer

Ingredients

3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground nutmeg
2 large eggs, lightly beaten
1 cup 1% milk
1 tablespoon canola oil
1 teaspoons vanilla extract
1 sweet potato, cooked until tender, peeled and pureed
Cooking spray

Instructions

Prepare the sweet potato*
Combine the contents of the jar and set aside.
In another large bowl, whisk eggs and then add milk through vanilla and whisk well. Add the ‘wet’ mixture to flour mixture, stirring just until moist.
Fold in the pureed sweet potato.
Spray a skillet with cooking spray and heat the skillet over medium heat. Pour 1/4 cup amounts in the pan and cook until you see bubbles start appearing. Flip the pancake.
Cook the pancakes a minute or so longer, set aside and repeat. Top with some fruit and a bit of real maple syrup.

Sweet Potato Note:

I pierced a washed and dried sweet potato several times with a fork and placed the potato on a plate. I microwaved it for 5 minutes, flipped the potato over and microwaved an additional 4 minutes. The potato was soft and when squeezed, could easily be mashed.

For The Labels: Sweet Potato Gingerbread Pancakes - In a bowl combine: 2 lg eggs, lightly beaten, 1 c milk, 1 Tbsp. canola oil, 1 tsp. vanilla extract, 1 sweet potato, cooked, peeled and pureed*. Stir just until moistened. Bake in a heated skillet. Top with fruit & maple syrup.

http://asouthernfairytale.com/2011/09/22/sweet-potato-gingerbread-pancakes/

Rum Raisin Shortbread Cookies

Rachel — Tue, 20 Sep 2011 11:32:17 +0000

The Holiday Bake, Craft, Sew Along is BACK!

The amazingly talented Cindy and Kelly and I have teamed up again to bring you 30 days of Handmade Christmas gift ideas!

You can visit each of our blogs every day in September for great inspiration for all your Handmade Holiday Ideas!!

I’m really excited to introduce today’s Handmade Holidays Guest Poster, Debra from Smith Bites. I frequently find myself inspired by and drooling over Deb’s blog. I hope after y’all finish drooling over her Rum-Raisin Shortbread cookies, you’ll go over and visit her blog.

Hey there ~ I’m Debra and so excited that Rachel asked me to be here sharing one of my all-time favorite
holiday cookie recipes! I realize I’m probably in the minority here but one of my favorite ice creams in the
world is rum raisin . . . and when Martha Stewart rolled out (pun intended) her Cookie App for the iPad, I
was thrilled to find a recipe for this Rum-Raisin Shortbread cookie – it is a wowzer!

Admittedly, this is a grown up cookie and probably not appealing to the kiddos in your life but hey, that’s
fine because it means more cookies for moi . . .

I also happen to think these little gems are perfect for holiday gift-giving, cookie swaps, host/hostess gifts
or any time you simply want to say ‘thank you.’ And the best part is that once your currents are soaked
in rum overnight, the dough comes together in less than 10 minutes, is rolled into logs, refrigerated for
an hour (or up to three days) and then you simply slice and bake . . . easy-peasy! But please use currants
instead of raisins – these cookies are smaller and currants just plain work better here.

Place in clear, decorative gift bags, small tins, Chinese take-out containers lined with parchment or bundle
in plastic wrap, then place in holiday tissue paper, tie with holiday ribbon and you’re ready to roll!

Thanks for having me Rachel!

Rum Raisin Shortbread Cookies

Yield: 2 dozen

Serving Size: 1/2 inch cookies

Rum Raisin Shortbread Cookie recipe originally from Martha Stewart this recipe shared by Debra from Smith Bites

Ingredients

½ cup dark rum
1 cup currants
1 cup (2 sticks unsalted butter, room temp)
¾ cup confectioner’s sugar
½ teaspoon finely grated orange zest
1 teaspoon pure vanilla extract
1-1/2 cups All-purpose Flour
¾ cup finely shredded unsweetened coconut
1 teaspoon course salt

Instructions

Combine rum and currants in a container w/airtight lid and let sit at room temperature overnight;
drain, reserving 2 Tablespoons rum
Beat butter, confectioner’s sugar, and zest with an electric mixer until creamy and smooth – 2 to 3 minutes
Add vanilla and reserved rum; beat well, scraping down side of bowl
Reduce speed to low; add flour, coconut and salt and beat 3 minutes; stir in currants by hand
Divide dough in half and form each into a log about 1-1/2 inches in diameter; wrap in parchment
and chill 1 hour or up to 3 days
When ready to bake: preheat oven to 325 degrees
Remove dough from parchment; slice into 1/2-inch rounds
Place on parchment-lined baking sheets, spacing about 1-inch apart
Bake until pale golden, about 20 minutes – rotating sheets halfway through at the 10 minute mark; you are not looking for a dark cookie
Transfer to wire racks to cool completely
Cookies can be stored in airtight containers at room temperature up to 1 week.

(SMITH BITES NOTE: The only change I made to the recipe is to slice the dough a bit thicker - 1/2-inch simply because I wanted a sturdier cookie - at 1/4-inch, these are fragile and tend to crumble making packaging a tad tricky; resist slicing any thicker as this would require a longer baking time and would most likely result in a darker cookie.

http://asouthernfairytale.com/2011/09/20/rum-raisin-shortbread-cookies/