peppermint chocolate sour cream cookies

Wow, that's a mouthful, isn't it?

Well, these cookies are a mouthful in more ways than one!  So moist & chewy.  Perfectly chocolate-y and pepperminty but not too much of either...

I know sour cream may sound weird in a cookie, but it's not.  It's rich and moist and subtle and amazing with chocolate!

These cookies are another addition to my Christmas Must-Haves List.  I have made versions of these for years, but I think I am finally set on this one!

These would also be amazing without the peppermint, if you just want a great double chocolate cookie.

Just substitute the peppermint for vanilla extract and add another 1 1/2 cups of chocolate chips instead of the peppermint chips!

Peppermint Chocolate Sour Cream Cookies Recipe
adapted from Taste of Home
makes approximately 5 dozen small cookies

Ingredients:
1/2 cup butter, softened
3/4 cup sugar
1/2 cup firmly packed brown sugar
1 large egg
1/2 cup sour cream
1/2 teaspoon peppermint extract
1 3/4 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup Andes peppermint baking pieces, or chopped Andes peppermint candies
3/4 cup chocolate chips

Directions:
Preheat the oven to 350ºF.

In a large mixer bowl, cream together the butter and sugars until fluffy.  Beat in the egg, sour cream and peppermint until smooth.

In a separate bowl, whisk together the rest of the ingredients except for the candy and chocolate chips.

Mix the dry mixture into the creamed mixture until just combined.  Stir in the chocolate chips and peppermint candy.

Scoop onto parchment-lined baking sheets and bake for 12-15 minutes, or until the cookies are just set (these are betst a bit under-baked!).

Cool and store in the freezer!

raspberry almond thumbprint cookies

After making these cookies for the second time in two days, I am pretty sure that they have reached the top of my Favorite Christmas Cookies list...  or at least very close to the top!

This is a simple, yet incredibly flavorful version of a classic thumbprint cookie.  The raspberry and almond complement each other so well...  this cookie really shines in it's flavor and it's cuteness!

Every time I open up the container to sneak just one more cookie, The smell instantly transports me to a summer state fair and a fresh warm scone with raspberry jam in my hands.

And then I take a bite, and I am transported again to Christmas Eve and a night full of amazing food, loving family and great memories!

(If you're a member of my family, you will understand this:  These cookies taste just like Sandbakkelse with Raspberry Freezer Jam!)

I use my homemade raspberry freezer jam for these, and I really think it does take them over the top.  Feel free to use whatever jam is your favorite!

Also, these cookies taste even better the second day and on.  For some reason, they just meld after the first day.  The cookies get a bit chewier, the filling sets up and perfects itself.

Oh.  my.  yum...

Please excuse me while I go sneak just one more cookie!  ;o)

Raspberry Almond Thumbprints Cookie Recipe
adapted from Heather Christo Cooks
makes 90 small cookies

Ingredients:
2 cups butter, softened
1 1/3 cup sugar
1 teaspoon salt
2 teaspoons almond extract
4 cups flour
1 cup ground (or finely chopped) almonds
1 cup raspberry freezer jam

Directions:
Preheat the oven to 325ºF.  In a large mixer bowl, cream together the butter and sugar until fluffy.

Beat in the salt, and almond extract until smooth.  Mix in the flour until combined, and then the almonds.  The dough will be very...  clean.  It's hard to describe, but you will know what I mean when you get there.  

Scoop out small balls of dough onto a parchment-lined baking sheet.  Press a hole into the center of each cookie, not all the way through.

Fill each hole with raspberry jam or freezer jam as full as they will go, actually kind of mounded into the hole because it will settle as the cookies spread.

 Bake for 20-25 minutes until the cookies are light golden brown around the edges.

Cool completely as the jam will set up as the cookies cool.  Store in tupperware at room temperature for a few days or in the freezer for longer!

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Edgeware!

homemade condensed cream of chicken soup

I promised you that this super quick, easy homemade version of condensed cream of chicken soup would get it's own post soon...

So here it is!

(I apologize for this picture, but there's really no way to make

condensed soup look pretty.  There's just no way.)

This stuff is amazing.  Seriously amazing.

I'm pretty sure I won't ever go back to buying cream of anything soups again.

Why?  Well, for starters...  I really like knowing exactly what's in my food.

But even more important?

This homemade stuff takes only seconds to throw together, and it's all stuff you keep in your cupboards!

Oh and did I mention it tastes so much better than the store-bought stuff?  Because it does.

I actually licked the spoon after I made this.  I bet you've never done that with your can of cream of chicken soup!

(Oh if I want cream of mushroom soup, I will just add sauteed chopped mushrooms to this same recipe.  And sauteed celery for cream of celery!)

Homemade Condensed Cream of Chicken Soup Recipe
adapted from Tammy's Recipes
this recipe makes about 1 1/2 cups, or the equivalent of 1 regular can of condensed soup

Ingredients:
3/4 cup chicken stock
3/4 cup lowfat milk, divided (1/4 cup + 1/2 cup)
1/4 teaspoon poultry seasoning
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dried parsley
1/8 teaspoon paprika (or cayenne, if you like a little spice!)
salt & pepper, to taste
1/3 cup + 2 tablespoons flour

Directions:
In a small saucepan, bring the chicken stock, 1/4 cup milk and all the spices to a boil over high heat.  In a small bowl, whisk together the remaining 1/2 cup cold milk and the flour until smooth.

Whisk the flour/milk mixture into the boiling stock mixture and continue whisking and cooking until it has reached the thickness you desire and until the 'floury' taste is gone.

Use as needed in your recipes!

(Try my Chicken Broccoli Quinoa Casserole...  a perfect place to use this recipe!)