cafe milano

5 pieces DOVE Milk Chocolate; reserve one for shavings
1 cup espresso
2 tablespoons whipped cream
2 ounces Cognac, optional
Melt 4 DOVE Milk Chocolates with coffee and pour into small cups. Add Cognac, if desired. Top with whipped cream and chocolate shavings.

Easy & Fun Christmas Cookies

Indredients
2/3 cup flour
1 roll (18 oz.) store-bought refrigerated cookie dough
1 ½ cups prepared vanilla frosting Red, green and blue food coloring
1 tube brown decorating frosting
1 cup M&M’S Brand Chocolate Candies for the Holidays Cookie sheet pan
24 6-inch lollipop sticks Reynolds Parchment Paper
4 resealable plastic bags
2 ½-inch star-shaped and snowman cookie cutters
1. Preheat oven to 350°F. Line the cookie sheet pan with Reynolds Parchment Paper.
2. Knead the flour into the cookie dough until smooth. Roll out the dough to a scant 1/4-inch thickness. Cut out 12 stars and 12 snowmen, re-rolling the scraps if necessary. Transfer the star cookies to the prepared cookie sheet pan, pressing a lollipop stick halfway into each one.
3. Bake for 12-17 minutes, or until golden brown. Remove from the oven, transfer to a wire rack, and let cool completely.
4. Divide the frosting between four small bowls. Tint frosting; red, bright green and blue, leaving one white. Spoon the frostings into the resealable plastic bags; snip the corners and pipe outlines on the cookies, filling in the centers with frosting and spreading to make smooth.
5. Attach M&M’S Brand Milk Chocolate Candies for the Holidays on the cookies’ tops. Pipe on dots, scarves and faces, and then add more candies.

My little one picking out the christmas tree & My christmas decorations

Happy Holidays From Mommy's Blog

Raspberry Sticks

Ingredients

1 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1 tsp. vanilla
3-1/2 cups all-purpose flour
2/3 cup seedless raspberry preserves
1/4 cup snipped dried apricots
1 tsp. finely shredded orange peel
1 12-oz. pkg. white baking pieces
2 Tbsp. shortening
2 Tbsp. red and green coarse sugar

Directions

1. Preheat oven to 375 degrees F. In large mixing bowl beat butter and 1/2 cup shortening 30 seconds. Add sugar, vanilla, and 1/2 teaspoon salt; beat until combined. Beat in as much flour as you can; stir in any remaining flour. Knead dough together; shape into ball.
2. For filling, combine preserves, apricots, and peel; set aside. Divide dough in half. Roll each half between waxed paper to 6��12 inches; remove top paper. Spread filling lengthwise on half of each rectangle to within 1/2 inch of edges. Fold dough over filling; seal edges. Use paper to invert onto greased cookie sheet. Reseal edges with fork tines. Bake 20 to 25 minutes or until browned. Cool on cookie sheet on rack. Transfer to board; cut in 3/4-inch-wide sticks. Return to cookie sheet. Bake 8 to 10 minutes more or until crisp. Cool on rack.
3. In microwave melt baking pieces and 2 tablespoons shortening 1-1/2 to 2 minutes; stir twice. Dip cookies in mixture then sugar. Cool on waxed paper. Makes 30 cookies.
4. Store: in airtight container in layers separated by waxed paper at room temperature 3 days. Freeze 3 months.

Cherry-Walnut Balls

Ingredients

1/4 cup coarsely chopped maraschino cherries
1 cup butter, softened
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 cups all-purpose flour
3/4 cup chopped walnuts, toasted*
Powdered sugar

Directions

1. Preheat oven to 325F. Drain maraschino cherries on paper towels; pat dry to remove any excess liquid. Set cherries aside.
2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally. Beat in as much flour as you can with the mixer. Stir in any remaining flour, nuts, and cherries with a wooden spoon.
3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown. Cool 5 minutes on cookie sheets on wire racks. Roll warm cookies in powdered sugar to coat. Transfer cookies to wire racks and cool completely.
4. If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
5. *Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
6. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

White-Chocolate Cherry Shortbread

Ingredients

1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)

 Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Christmas Cookies Yummmy Red Velvet Whoopie Pies

Ingredients

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
Directions

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.