Tuesday, December 17, 2013

Candy Cane Coffee Cake

Photo: Candy Cane Coffee cake
Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook.
Candy Cane Coffee Cake
Prep Time: 30 min
Total Time: 1 hr 50 min
Servings: 3
  1. 2 packages regular or quick active dry yeast
  2. 1/2 cup warm water (105°F to 115°F)
  3. 1 1/4 cups buttermilk
  4. 2 eggs
  5. 5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
  6. 1/2 cup butter or margarine, softened
  7. 1/2 cup sugar
  8. 2 teaspoons baking powder
  9. 2 teaspoons salt
  10. 1 1/2 cups chopped dried apricots
  11. 1 1/2 cups chopped drained maraschino cherries
  12. Coffee Cake Glaze
  13. 1 1/2 cups red cinnamon candies, if desired
  1. Dissolve yeast in warm water in large bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle. (Dough should be soft and slightly sticky.)
  2. Grease 3 cookie sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. Divide dough into 3 equal parts. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet.
  3. Mix apricots and chopped cherries. Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
  4.  Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Drizzle Glaze over warm coffee cakes. Decorate with cinnamon candies.
  1. Use holiday cellophane found in party stores to wrap the homemade specialties you plan to place beneath someone’s Christmas tree. Jingle bells attached to bright ribbons can tie up the package.
  2. To keep dried fruit from sticking to your chopping knife, rub the sides of the blade with a little vegetable oil.


Monday, December 9, 2013

Working Number For Santa Claus! Leave Your Messages & Gift Requests!


Santa Hat Pretzels

Photo: Santa Hat Pretzels

Bite-sized bits of North Pole magic are just what your holiday party needs! This delectable balance of salty and sweet is a wonderful way to give everyone an irresistible taste of the Christmas spirit.

  1. Mini Twist Pretzels
  2. White Chocolate Almond Bark
  3. Red Sanding Sugar
  4. Mini Marshmallows
  1. Melt the white chocolate almond bark according to the directions on the package.
  2. Dip each mini twist pretzel halfway into the melted white chocolate almond bark.
  3. Dip each almond bark covered pretzel into the red sanding sugar until only a small amount of the almond bark is showing. Place on waxed paper.
  4. Cut the mini marshmallows in half. Use additional melted almond bark to adhere a mini marshmallow half onto the side of each pretzel. Allow time for the almond bark to set.


Double-Chocolate Candy Cane Peppermint Cheesecake

I literally cannot WAIT to try this!  December 1st.....
Photo: Double-Chocolate Peppermint Cheesecake - Holiday Cottage


  1. 1 1/2 cups chocolate wafer cookie crumbs (about 32 cookies)
  2. 1/4 cup butter, melted
  3. 2 tablespoons sugar
  1. 4 packages (8 oz each) cream cheese, softened
  2. 1/4 cup sugar
  3. 1 can (14 oz) sweetened condensed milk (not evaporated)
  4. 1/3 cup whipping cream
  5. 2 tablespoons Gold Medal® all-purpose flour
  6. 2 teaspoons vanilla
  7. 3 eggs
  1. 3/4 cup whipping cream
  2. 1 1/2 cups semisweet chocolate chips
  3. 1 bag (12 oz) soft peppermint sticks, coarsely crushed
  1. Store-bought peppermint bark
  1. Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press firmly in bottom of pan. Bake 10 minutes. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  2. Meanwhile, in large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium-high speed until light and fluffy. Gradually add condensed milk, beating just until blended. Add 1/3 cup whipping cream, the flour and vanilla; beat just until blended. Add eggs, one at a time, beating just until blended. Pour over crust.
  3.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  4. Run small metal spatula around edge of cheesecake; carefully remove foil and side of pan. Place cheesecake on serving plate. In medium microwavable bowl, microwave 3/4 cup whipping cream on High 1 minute or until hot. Add chocolate chips; stir until chocolate is melted and mixture is smooth. Pour ganache over cheesecake; smooth ganache with spatula. Let stand 10 minutes. Gently press crushed peppermint sticks into side of cheesecake. Cover; refrigerate any remaining cheesecake. Garnish with peppermint bark, if desired.
  1. For easy cleanup, place waxed paper strips under edges of cheesecake on serving plate. When you pour the ganache, it will drip onto the waxed paper. Gently remove waxed paper strips after the 10-minute standing time.

 Photo: Who remembers who the voice is for this character?


Beer & Bowling on Special Tues nights at AMF

 Get ready for fun nights bowling!  AMF has a special offer!
To contact AMF customer service, click here.


Friday, November 29, 2013


Free Seattles Best Coffee Sample 
Just "like" them on Facebook and then they will ship out a FREE Sample!

Festive Chocolate-Laced Pretzel Wreaths

Next!  Christmas is only 29 days away, time to clean up Thanksgiving and decorate and bake for CHRISTMAS!  That's my favorite holiday for sure, and I plan on baking every day for it!

Dipped pretzels are laced with red in a treat almost too pretty to eat.

  1. 3/4 cup white vanilla chips or 5 oz. vanilla-flavored candy coating
  2. 72 miniature pretzels twists
  3. 6 (24-inch) pieces red string licorice
  1.  Line 2 cookie sheets with waxed paper. In small saucepan, melt vanilla chips over low heat, stirring constantly.
  2. Using 6 pretzels, form a circle on waxed paper-lined cookie sheet, placing side of pretzel with 1 hole on outside of ring. Remove 1 pretzel from circle; dip inner section (side with 2 holes) halfway into melted vanilla chips. Place dipped pretzel back into circle formation. Continue with remaining pretzels in circle.
  3. To form top layer of wreath, dip 6 additional pretzels, one at a time, in coating. Place over first circle so that coated holes overlap 2 pretzels.
  4. Repeat to make 5 additional wreaths. Refrigerate wreaths 15 minutes or until coating is firm.
  5. Weave 1 piece of string licorice through coated holes in each pretzel. Tie bow with licorice ends. 
  1.  Line 2 cookie sheets with waxed paper. 
  2.  Place vanilla chips in 2-cup microwave-safe measuring cup. 2.
  3.  Microwave on MEDIUM for 2 to 3 minutes or until melted, stirring once halfway through cooking. 
  4. Stir until smooth. 
  5. Continue as directed above.


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Wednesday, November 27, 2013

Thanksgiving Special for a FREE Nursing Cover/Blanket From Udder Covers

Udder Covers™

Thanksgiving Promo Code for a FREE Nursing Cover!

A $35 Value!
Use Promo Code "THANKS13" at UdderCovers.com TODAY!
Udder Covers™

It's as easy as 1-2-3!

  1. Go to www.uddercovers.com.
  2. Click on "Shop Now" and select any nursing cover you like.
  3. Once you have made your selection, you'll automatically be directed to the shopping bag. Enter the promo code "THANKS13" and we will deduct 100% off the cost of the cover - all you pay is the SP&S fees!
Udder Covers make great gifts! Selections dwindle quickly so get yours today!
Remember: the promo code is "THANKS13" and you can use it more than once - just open a new browser window each time you do.

Tuesday, November 26, 2013

FREE Nursing Pillow Thanksgiving Special

 I don't know how any new mom gets through the day without one of these in every room!  Right now with the special code below, score one for FREE!  Just pay shipping and it's all yours!  Makes a great gift too, just in time for Christmas!

Nursing Pillow

Amazing Deal for Thanksgiving!

Promo Code for a Free Nursing Pillow!
Use Promo Code "TURKEY2013" at NursingPillow.com TODAY!
Nursing Pillow

It's as easy as 1-2-3!

  1. Go to www.nursingpillow.com.
  2. Click on "Shop Now" and select the Nursing Pillow of your choice in any of our 9 prints!
  3. Once you have made your selection, you'll automatically be directed to the shopping bag. Enter the promo code "TURKEY2013" and we will deduct 100% off the cost of your selected Nursing Pillow - all you pay are the SP & S fees!
Remember: the promo code is "TURKEY2013" and you can use it more than once, just open a new browser window each time you do.
For a limited time you can upgrade to a
super soft Minky Nursing Pillow for only $5!
These nursing pillows make great gifts.
Selections dwindle quickly, so get yours today!

Monday, November 25, 2013

Thanksgiving Pilgrim Candy Bar Wrappers

A fun and easy craft you can do with your kiddos....All you need is a large Hershey Bar and a few supplies.....

Fun and easy to make, put these on the plates of your guests on Thanksgiving and make them smile! 
 I just printed them off from here.  The directions are even printed on them.  How easy is that??!!