There’s no real recipe here, just a list of the usual ingredients I throw together.  Just use what you have on hand, and mix it to suit your personal tastes!  Like it sweet?  Add more dried fruit.  Like it salty?  Use salted nuts or seeds.  (I typically use unsalted).  Need your chocolate fix?  Add some chocolate chips.  I either use the highest quality chocolate chips I can find or I roughly chop a bar of 85% chocolate.

Trail Mix

Ingredients:

• Almonds
• Macadamia nuts
• Hazelnuts
• Walnuts
• Dried cranberries
• Dried apricots
• Dried cherries
• Sunflower seeds
• Pumpkin seeds
• Coconut flakes (unsweetened, you can toast it or not)
• Chocolate chips or chopped chocolate

Combine in a jar and enjoy!

What are your favorite trail mix ingredients?

As for the Reindeer Bites Cookies…what’s not to love?  These cookies are simple to make, and even though they look rather plain, there are so many wonderful add-ins: the coconut-shredded AND coconut extract, graham cracker crumbs AND pieces, caramel bits and chocolate chunks.  The batter of these cookies reminded me very much of the Samoas/Caramel deLite Girl Scout Cookies.  So yes, I indulged in cookie dough batter.  Again.  And suffered for it.  Again. You would think I would have learned my lesson by now….but I just couldn’t resist this delicious cookie dough!  I’m guessing Santa’s reindeer are going to enjoy these too.

Here’s the recipe, in case you want an extra special treat for the reindeer when they visit your house…

Reindeer Bites Cookies

recipe from Six Sisters Stuff

Ingredients:

• 1/2 c. butter flavored shortening (Picky Apple Note: I substituted real butter for this!)
• 1/2 c. butter, softened
• 1/2 c. sugar
• 1 c. brown sugar
• 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1/2 tsp. coconut extract
• 1/2 tsp. vanilla
• 2 c. flour
• 1 c. graham cracker crumbs
• 1 c. caramel bites
• 1 c. coconut
• 1 c. chocolate chunks
• 1/4 c. graham cracker chunks

Quick Energy Snacks

from cooks.com

Ingredients:

• 3-4 graham crackers
• 1 c. powdered sugar
• 1 c. crunchy peanut butter
• 1 c. semi-sweet chocolate chips
• 1/2 c. instant non-fat dry milk  (Picky Apple note: When I don’t have powdered milk on hand, I just leave it out!)
• 3 tbsp. water

Crush crackers in a zip-top bag. Mix remaining ingredients thoroughly in bowl. Shape teaspoonfuls of the mixture into 1 inch balls. Roll the balls in the graham crackers. Arrange the coated balls on ungreased cookie sheet or plate and refrigerate 20 minutes or until firm.

Chocolate Chip Cookie Dough Brownies

from recipegirl.com

Brownie Ingredients:

• 4 ounces unsweetened chocolate, finely chopped
• 1 cup butter, at room temperature
• 2 cups light brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour

Cookie Dough (Egg Free!) Ingredients:

• 3/4 cup butter
• 3/4 cup light brown sugar, packed
• 3/4 cup granulated white sugar
• 3 Tablespoons milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups mini chocolate chips
• 1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Have you heard the urban legend about the Neiman Marcus Chocolate Chip Cookie Recipe?  Well, as the story goes, a lady and her daughter enjoyed a chocolate chip cookie at the NM Cafe in Dallas, then asked to buy the recipe since they loved the cookie so much.  Supposedly, the lady bought the recipe for “two fifty” thinking the waitress meant $2.50, but when she received her bill, the charge was for $250.  In her outrage, she shared the story (and recipe) with as many people as possible.

This urban legend is still circulating via email today, and you can read more about it here and here.

To refute this claim, Neiman Marcus published the infamous cookie recipe for free.  It is available online (and also included in their cookbook).  And although the story isn’t actually true (or IS it?), these cookies are truly delicious.

I think the key to their deliciousness is the instant espresso powder.  And before you coffee haters reject this one, you can’t even taste the coffee.  It simply enhances the chocolate flavor.  I promise!  My husband had his doubts too, but he loves these cookies as much as I do.  As with any recipe featuring chocolate, I think it’s super important to use good quality chocolate.  My go to chips are Guittard Semi Sweet Chocolate Chips.  Love them!  You can see them pictured below with my instant espresso powder of choice and my much-loved, well-worn recipe.

Neiman Marcus Chocolate Chip Cookies

recipe from Neiman Marcus

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons instant espresso coffee powder
• 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 300 degrees F.  Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

Beat in the egg and the vanilla extract for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds.  Stir in the espresso coffee powder and chocolate chips.

Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart.  Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle.  Bake for about 20 minutes or until nicely browned around the edges.  Bake a little longer for a crispier cookie.

In the meantime, here’s a recipe for the brownies I made for the party.  I’ve been flipping past this recipe for over a year every time I looked in my recipe binder for a dessert.  Not sure why.  I LOVED these brownies!!  Similar to kitchen sink cookies, these brownies are chock full of all kinds of good stuff like cinnamon, chocolate chips, pecans, toffee bits, and coconut.  They freeze well too!  I know this photo isn’t the greatest….I snapped these as an afterthought when the party was well underway!  

Kitchen Sink Crunchers

from Family Circle, September 2009

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup (1 stick) unsalted butter
• 1 cup packed dark-brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1/2 cup toffee pieces (such as Heath Bits o’ Brickle)
• 3/4 cup sweetened flake coconut
• 3/4 cup chopped pecans
• 1 cup semisweet chocolate chips

Heat oven to 350 degrees F.  Line 13x9x2 inch baking pan with nonstick foil.  Whisk together flour, cocoa powder, baking powder, salt and cinnamon; set aside.

Melt butter and sugar in a saucepan.  Cool slightly.  Whisk in egg and vanilla extract, then whisk in flour mixture.  Stir in toffee bits, 1/2 cup EACH flake coconut and pecans and all of the chocolate chips.  Spread into prepared pan.

Press remaining coconut and nuts into batter.

Bake at 350 degrees F for 25-30 minutes or until set in center.  Let cool in pan on wire rack for 15 minutes.  Grab foil and lift bar from pan to rack; let cool completely.  Cut into 24 bars.

Ingredients:

In a medium bowl, cream sugars with butter until smooth. Beat in the eggs, one at a time and add vanilla. Add baking powder, salt, and cocoa powder. Next add flour, one cup at a time, beat in well. Stir in chocolate chips and nuts. Roll tablespoons of dough into rounds and bake in 350 degree oven for 8 to 10 minutes. Do not over bake! Cool on wire rack for 2 minutes. Decorate with crushed peppermint and white chocolate drizzles.  Hint:  Press the crushed peppermint on cookie right after it gets out of the oven so that it can stick on the cookie.

Cookie Cutter Peppermint Bark

Adapted from Tidy Mom

Ingredients:

• 2 bars semi sweet chocolate
• 2 bars white chocolate
• 1 tsp. peppermint extract, divided
• crushed peppermint candies

Chill your cookie cutters until ready to use.  Cover a baking sheet with parchment paper, then arrange cookie cutters on the baking sheet.

Break up bars of semi sweet chocolate and place the pieces in an icing decorator bag.  Twist the end of the bag, and microwave for 30 seconds.  Knead chocolate, then microwave for another 30 seconds.  Repeat until chocolate is melted.  Add 1/2 teaspoon of peppermint extract, and knead chocolate again.  Cut the tip of the decorator bag.  Pipe into the cookie cutters (holding the cookie cutters in place).  Be sure to get chocolate in all the corners!  Place the cookie sheet into the freezer for 10 minutes to allow the chocolate to harden.

Now repeat the process with the white chocolate.  Don’t forget to add the peppermint extract!

Sprinkle with crushed peppermint candies, and lightly press down.  Freeze for 10 minutes until top layer has hardened.  Carefully pop the peppermint bark out of the cookie cutters, and keep wrapped in wax paper in the fridge until ready to serve or gift.

For my Cookie Boxes (given to family and friends), I’m planning:

• Mexican Chocolate Thumbprint Cookies
• Cranberry Bliss Bars
• Peppermint Bark
• Snowballs
• Peppermint Double Chocolate Cookies
• Momofuku Compost Cookies
• Spiced Snowcaps

I probably won’t get them all done, but if I get at least 5 different things in the Cookie Boxes this year, I’ll be happy.  The Snowballs (also called Mexican Wedding Cookies) are the only ones I’ve made before, but this time I’m using a slightly different recipe.

I’m also baking Fresh Gingerbread Cake with Whipped Caramel Frosting for Christmas Eve.  If I’ve got time, I’d really like to make Chocolate Bread Pudding Cake with Eggnog Sauce, too.

And let’s not forget the Cinnamon Rolls that have become a Christmas Day tradition!

So, I’ll be spending LOTS of time in the kitchen this week.  Before I dive back in to all the baking, here’s today’s recipe.  I’ve only just begun, and I’m already in love with my first recipe! (A sure sign I know how to pick them, right?)  This is a Bobby Flay recipe, and he’s one of my favorite chefs.  These cookies are similar to the Chocolate Turtle Cookies from a few years ago.  BUT, I like these even better because they’ve got cinnamon AND chocolate, and the filling is dulce de leche.  YUM!  And they just LOOK good, don’t they?

Mexican Chocolate Thumbprints

from Good Housekeeping, December 2010

Ingredients:

• 2 cup(s) all-purpose flour
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) salt
• 6 tablespoon(s) Dutch-processed cocoa powder
• 1 teaspoon(s) espresso powder
• 2 tablespoon(s) vegetable oil
• 1 teaspoon(s) vegetable oil, combined with above
• 1 cup(s) (2 sticks) unsalted butter, softened
• 3/4 cup(s) granulated sugar
• 1/4 cup(s) packed light brown sugar
• 2 large egg yolks
• 2 teaspoon(s) vanilla extract
• 2 large egg whites, lightly beaten
• 1/2 cup(s) ground pecans
• 1 cup(s) dulce de leche

In large bowl, with wire whisk, stir flour, cinnamon, and salt until blended. In small bowl, with rubber spatula, combine cocoa powder, espresso powder, and oil until mixture becomes smooth paste.

In another large bowl, with mixer on medium-high speed, beat butter and sugars until light and fluffy. Beat in egg yolks, one at a time, on medium speed until combined. Beat in vanilla, then cocoa mixture, until combined. Add flour mixture and beat on low speed just until dough comes together. Cover bowl with plastic wrap and refrigerate at least 20 minutes or up to 8 hours.

Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment paper.

Roll 2 teaspoons dough into a ball. Dip top of ball into egg whites, then pecans. Place on prepared cookie sheet. Repeat with remaining dough, spacing balls 1 1/2 inches apart. With thumb or back of wooden spoon, make a deep indentation into center of each ball.

Bake, 1 sheet of cookies at a time, 9 minutes or until edges are set but centers are still soft. If necessary, make indentations again. Cool on pan on wire rack 2 minutes. With metal spatula, carefully transfer cookies to rack and cool completely. Store in airtight container at room temperature up to 3 days.

To serve, fill center of each cookie with about 1/2 teaspoon dulce de leche.

Black-Bottom Pecan Cheesecake Pie

from Southern Living Homestyle Cookbook

Ingredients:

• 1 pie crust (refrigerated, or homemade, my recipe coming soon)
• 1 cup semisweet chocolate morsels
• 3 tbsp whipping cream
• 1 (8 oz.) package cream cheese, softened
• 4 large eggs
• 3/4 cup sugar, divided
• 2 tsp. vanilla extract, divided
• 1/4 tsp. salt
• 1 cup light corn syrup
• 3 tbsp. butter or margarine, melted
• 1 1/2 cups pecan halves
• Chocolate syrup (optional)

Preheat oven to 350 degrees F.

Fit piecrust into 9 inch pie pan.  Fold edges under and crimp.

Microwave chocolate morsels and whipping cream in a small glass bowl for 1 to 1 1/2 minutes or until morsels begin to melt.  Whisk until smooth.  Set aside.

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth.  Pour chocolate mixture into pie crust, spreading evenly.  Pour cream cheese mixture over chocolate layer.

Whisk together corn syrup, melted butter, remaining 3 eggs, remaining 1/4 cup sugar, and remaining 1 tsp. vanilla.  Stir in pecans; pour over cream cheese layer.

Bake at 350 degrees F for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning.  Cool completely on a wire rack.  Drizzle each slice with chocolate syrup if desired.