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Monthly Archives: December 2012

Coconut Jam Thumbprints

Coconut Jam Thumbprints

Happy Monday! After a busy Nutcracker-filled weekend, I am back at the Christmas baking! We recently made one of our annual favorites that I thought I’d share with you. It’s Ina Gartens Jam Thumbprint recipe.I had a helper in the kitchen with me, my daughter Allison was able to roll the dough into balls and help me coat them in coconut. It’s a kid-friendly recipe :)
It’s a delicious buttery shortbread cookie, rolled in coconut with a thumbprint of jam in the middle. We like to use apricot and raspberry, but please pick your own favorite!
Here is the link:


Tom and Jerry Christmas Cocktails

Tom and Jerry Christmas Cocktails

It’s December and I’m really looking forward to an annual tradition of the “Tom and Jerry” cocktail! It’s a delicious warm, creamy drink sprinkled with nutmeg. The adult version is usually served with rum, but it can easily be made for children (mine adore this treat) without any alcohol. To concoct, a batter is made and kept in the refrigerator and simply mixed with hot water. The batter can be kept in the refrigerator for up to a week. When I was growing up in Peoria, IL, this batter was a staple sold in many of the local grocery stores during the holidays. I remember my mom making and serving them. My kids and I love warm drinks and this one is sure to delight you! Cheers!
The following is a link to the recipe I have been following:

Rocky Ledge Bars aka Barhorst Bars

Good evening and Happy Holidays everyone! I hope everyone is enjoying the holiday season and getting to do a little baking :) A favorite go-to and much requested cookie recipe for me are these Rocky Ledge Bars. Everyone loves them, they are easy and you can customize them for the occasion or holiday (for Christmas, I added mini red and green M&M’s for some color) So, let’s get to it!

With a Christmas twist :)

With a Christmas twist :)


1 stick room temperature butter

2 1/4 cups all-purpose flour

2 1/4 tsp baking powder

1 tsp coarse salt

1 1/2 cups packed brown sugar

3 large eggs

1 tsp vanilla extract

1 cup mini marshmallows

1 cup semi-sweet chocolate chips (or substitute in some colored mini-M&M‘s)

1 cup white chocolate chips

1 cup butterscotch chips

1 cup Kraft caramel bits


1. Preheat oven to 350 degrees. Lightly spray a 9×13 pan with cooking spray and line with parchment paper (it makes lifting out the whole pan easier for slicing)

2. Mix together flour, baking powder, and salt in a bowl. With your electric stand mixer, cream butter and brown sugar until fluffy. Add eggs and vanilla, mix until well combined. Mix in flour mixture. Fold in HALF of the marshmallows, chocolate chips, butterscotch chips and caramel bits.

3. Spread batter in a  prepared pan. Scatter remaining marshmallows, chocolate chips (or M&M’s) butterscotch chips and caramel bits on top. Bake until golden brown and toothpick inserted in center comes out clean, about 30-35 minutes.

4. Let cool on a rack for 3-4 hours. These really need time to set-up properly, so plan accordingly. When thoroughly cool and firm, lift entire block of bars out of the pan and cut into desired shapes, triangles are a nice option.

5. Be prepared for these to disappear fast! Enjoy :)

Recipe adapted from

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