Holiday Sleepover Recipes!

*Meet other Club BSGers who love to stir up something yummy in our Cookin' Club!*

Hola amigas!

Mmmm… I love baking around the holidays. And, I’m always looking for new recipes to try out with the BSG and share with friends and family. Baking is such a fun sleepover activity! That’s why I am so excited to introduce you to my new friends Liv and Belle. They wrote a cookbook for kids called The Spatulatta Cookbook! They also have their own webcasts that you can view on their web site where they teach kids how to make delicioso recipes from all over the world with fresh and healthy ingredients! These sisters share a love for food and cooking—now, they want to share that with you and your BFFs! So, print out this page and head to the kitchen!

Peppermint Bark

Makes 1 1/4 pounds of bark.

You'll need:

•    20 small candy canes
•    One 16 to 20 ounce package of white chocolate
•    1/2 teaspoon of peppermint oil
•    An adult’s help

Equipment:

•    A large microwave-safe bowl
•    A large spoon
•    A large knife
•    A cutting board
•    A gallon-size plastic zipper bag
•    A rolling pin, heavy ice cream scoop or mallet
•    Hot pads
•    A cookie sheet
•    Wax paper
•    Decorative box or paper plate and plastic wrap.

Directions:

1. Ask mom or whoever's helping you to cut the white chocolate into cubes.

2. Place the cubes in the bowl and microwave on high for about 1 1/2 minutes. The chocolate will be very hot so it's best to have your adult helper check to see if the chocolate is totally melted. If not, put it back in the microwave for another 30 seconds.

3. While the chocolate is melting, put the candy canes in a gallon zipper bag and crush them. You should wind up with some peppermint chunks and a bunch of peppermint powder. Put some of the chunks aside to decorate the top of the bark.

4. Lay a piece of wax paper out on the cookie sheet.

5. When the chocolate is melted, ask mom to remove it from the microwave. Make sure she uses the hot pads because the chocolate will be really hot.

6. Quickly mix in the candy cane powder and the peppermint oil.

7. Turn the candy out onto the wax-papered cookie sheet.

8. Spread the candy out about as thick as a store bought candy bar. Ask mom for help if you need it.

9. Press the peppermint chunks into the bark.

10. Let the bark set up in a cool place. If you're in a hurry, you can put it in the refrigerator for 30 minutes.

11. When the bark is solid, peel the wax paper off the back. Break into chunks that are about 2 by 3 inches.

12. If you're using a decorative box, put a piece of wax paper in that covers the bottom and sticks over the sides. Once you've filled the box, flip the wax paper over the top and cover. If you're using a plate, arrange the bark and cover with plastic wrap.

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Almond Cookies

Makes 2 dozen cookies.

You'll need:

•    1 cup of Crisco - no substitutes
•    1 cup of sugar
•    2 eggs
•    2 1/4 cups of flour
•    1 teaspoon of baking soda
•    1/8 teaspoon of salt
•    1/2 cup of water
•    2 teaspoons of almond extract
•    Slivered almonds
•    An adult’s help

Equipment:

•    Measuring cups and spoons
•    A large bowl
•    A small bowl
•    A hand or stand mixer
•    A pastry brush
•    A spatula
•    Cookie sheets

Directions:

1. Heat the oven to 350 degrees.

2. Cream the sugar and the Crisco together until it is light and fluffy.

3. Add one egg and the almond extract.

4. Gradually add the flour, baking soda and salt. Mix well.

5. Shape the dough into balls about 1 inch in diameter.

6. Place the balls on an ungreased cookie sheet with enough space in between so when the cookies expand they won't touch each other.

7. Beat the second egg in the small bowl.

8. Brush a little beaten egg on each cookie and top with a slivered almond.

9. Bake at 350 degrees for 15 minutes or until golden brown. The best!

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Here are some of Liv and Belle’s recipes that make GREAT gifts. They’re fun and easy to make—and yummy to eat!

Chocolate Chip Cookies in a Jar

You'll need:

•    1 cup packed brown sugar
•    1/2 cup white sugar
•    1 1/2 cups of semisweet chocolate chips
•    2 cups of all-purpose flour
•    1 teaspoon of salt
•    1 teaspoon of baking soda
•    A one quart canning jar with lid
•    A scrap of calico fabric
•    A rubber band or brand-new hair scrunchie

Equipment:

•    Measuring cups and spoons
•    A plate
•    A large spoon
•    Transparent or masking tape
•    A sheet of clean paper
•    Scissors
•    Ribbon

Directions:

1. Start by putting the jar on the plate. This will make cleaning up so much easier.

2. Put the brown sugar into a measuring cup, lightly packing it in.

3. Use the spoon to scoop the brown sugar out of the measuring cup and into the jar. Pack it down slightly.

4. Next make a funnel by rolling the sheet of paper into a funnel shape. Make sure the small end is open about 1 1/2 inches so the sugar and flour will pour through easily. Once you have the shape you want, tape the edge of the paper in place.

5. Measure out the white sugar and use your funnel to pour the sugar into the jar. Give the jar a slight shake so the sugar makes a nice flat layer.

6. Next the chocolate chips go into the jar. Use the spoon to spread them around evenly.

7. Finally, the flour, baking powder and salt are poured in on top. As you measure each one into the funnel give the jar a little shake so they settle.

8. Screw the lid onto the jar.

9. Wipe up the extra flour before you lay out your fabric.

10. Cut a 10 inch circle out of the fabric.

11. Lay the fabric circle on top of the jar lid.

12. Pull the rubber band or the scrunchie down over the fabric until it catches just under the lid. We used a scrunchie that had bangles on it to give our gift some extra sparkle.

13. Print out the directions for baking (see below!) and trim the paper down to the size of a gift tag.

14. Punch a hole in the upper left hand corner of the paper.

15. Run the ribbon through the hole and tie the ribbon around the jar just under the lid. You can also slide a sprig of evergreen under the ribbon to make your present festive.

Directions to print on the card:

Preheat oven to 375 degrees. Cream 1 cup softened butter until fluffy. Add 1 egg and 1 teaspoon vanilla. Add cookie mix. Drop teaspoonfuls on dough onto a greased cookie sheet. Bake 8-10 minutes. Cool.

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Cocoa Cones

Makes 1 cone (4 servings of cocoa).

You'll need:

•    1 cup of hot cocoa mix
•    1 1/4 cups of mini marshmallows
•    1 disposable cake decorating bag (found at most craft stores)
•    A rubber band
•    Pretty ribbon
•    A clean sheet of paper
•    Scissors
•    A little adult help

Equipment:

•    A funnel - it would really help!
•    Scissors

Directions:

1. This is so easy! Open a disposable cake decorating bag. Pour in one cup of cocoa mix. You want to keep the top part of the bag clean so the marshmallows stay white so a funnel will definitely help.

2. Shake the cocoa mix down to the bottom of the cone.

3. Add a couple of handfuls of mini-marshmallows—three if your hands are small.

4. You might need a little help here. Four hands are better than two. Twist the top of the cone and put the rubber band around it. Make it tight so the cocoa doesn't come out.

5. Tie a bit of ribbon or raffia around the top,

6. Print out the directions for making (see below!) and trim to the size of a gift tag.

7. Punch a hole in the upper left hand corner of the paper.

8. Run the ribbon through the hole and tie into a bow.

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Thanks, Liv and Belle! I can’t wait to share these recipes with mi familia. For more recipes and a webcast demonstration of these recipes, log on to Spatulatta.com!

you tell us ...

What are your favorite holiday treats? If you’ve got recipes, share ‘em!

Adios,

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