Happy Holidays friends! What a fun and exhausting holiday season. I work so much in December so I don’t get to cook as much as I would like to. Fortunately I have my show to keep me up to date on the happenings in the world of food!
I have SO much to talk about this Sunday! Cheryl from Pix will be coming to talk about sweets as well as Michael of Bowery Bagel ( the ones in New Seasons?) will chat with me about all the awesomeness going on there.
Gadget girl will pop in with a fun new toy we cannot live without and I will let YOU know what I am doing on NEW YEARS EVE!
The First Annual Governors Ball! If you are curious….ask me about it but I will be telling you all about it this Sunday!
Hey…I know that I have been remiss in posting recipes so I thought I would get a few cookies out there. This season came on like a lion, and I am sitting here, in a daze, thinking…when did it become December 18th? Where has my year gone? Have I accomplished enough? Have I accomplished too little? Who is setting the gauge on that anyways??
This year has been a roller-coaster of amazing occurances. It is wrapping up quite dandily as well. I think if I were to look back over the last 20 years and pick a year as “the most eventful” I would select 2012. Naturally that will all change as life goes on, but I have so much to be thankful for.
1. I started a new job that I ADORE after 7 years in the last one…definitely a step up.
2. I was asked to host “Simple Kitchen with Missy Maki” on KPAM 860 and I love it!
3. I have been diligent with my blog.
4. To be announced.
5. To be announced.
When something bad happens to me it is hard to feel too sorry for myself. As far as blessings go, I would say that I am definitely cornering the market most days. So, today I bless you with an awesome treat! Chocolate Cookies with Toffee!
Christmas Chocolate Toffee Cookies, and Being Blessed
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla
- 1/2 cup unsweetened cocoa
- 2 cups heath bar crunch or chopped toffee bits and chocolate chips combined
- Holiday sprinkles....if it is the holidays, that is!
- Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
- Drop dough by tablespoonfuls onto greased baking sheets, then sprinkle with the fund decorations and bake about 10 minutes. Cool on a baking rack....numm!
There are times that it is appropriate to pull everything out of your pantry, then there are years like this. Where I have 100 items on my to-do list and I have no energy to even make a dent. The only thing that my body and I seem to agree on is this: Cookies must happen.
When you find yourself in this quandary….I say it is okay to lean on the good old cake-box cookie. This one ended up surprisingly delicious and wonderfully festive looking! Enjoy!
Simple Kitchen Peppermint Cake-box Cookies
- 1 box vanilla cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 tsp green dye
- 1 tsp peppermint extract
- 1 cup mint chips ( I used nestle brand)
- delightful holiday sprinkles
- Preheat oven to 350.
- In a mixing bowl combine: cake mix, oil and eggs. When fully blended add peppermint and dye. Finally, fold in chips.
- Use a teaspoon to make 1 inch balls of dough. Dip onto sprinkles and set sprinkle side up on an ungreased cookie sheet. Cook 10-12 minutes.
- Makes 36 cookies!
Brian and Lori of Big-Ass Sandwiches
Dave Dahl of Dave’s Killer Bread
Ben Dobler of Widmer Brothers Brewing!
December 9, 2012 Simple Kitchen with Missy Maki (click link then scroll down to bottom of page and click on the date)
Lots to talk about on this show – vegetarian cookbooks….fabulous coffee and Portland Foodcarts!
December 2, 2012 Simple Kitchen ( scroll down on link)
I love cookies that are made from local items. These cookies are a wonderful treat highlighting the bounty that Oregon has to offer – what better way to celebrate the holidays?
Oregon Hazelnut Thumbprints filled with Raspberry Jam
(makes 36 cookies)
1 ¾ cup flour
½ tsp baking powder
½ tsp salt
¾ cup butter – softened
2/3 cup sugar
1 tsp vanilla
1 cup crushed hazelnuts
Whisk flour, baking powder & Salt together. In another bowl cream the butter and sugar for 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients.
Make 1 inch balls, roll in hazelnuts, then press a thumb into the center of each…not too far in – 2/3 way is enough. Fill the centers with jam but not too much, it will overflow in the cooking process if you overfill and they will not be as pretty.
Bake for 12-15 minutes or until just golden brown. Enjoy!