In the Hive

Spiced Snowcaps ¾ cup unsalted butter, softened 1 cup packed light brown sugar 1 tablespoon chai spice blend or pumpkin pie spice 1 teaspoon each baking powder and baking soda ¼ teaspoon salt ⅓ cup molasses 1 large egg 1 ½ teaspoons vanilla extract 2 ¾ cups all-purpose flour ¾ cup granulated sugar 76 Nonpareil-covered chocolate candies 1. Beat butter, brown sugar, chai spice, baking powder and soda, and salt in large bowl with mixer on medium speed until well blended and paler in color. Beat in molasses, egg and vanilla. With mixer on low, gradually beat in flour just until blended. Cover and refrigerate 1 hour or until firm enough to handle. 2. Heat oven to 350°F. You'll need a baking sheet(s). 3. Place granulated sugar in a small bowl. Roll rounded teaspoons of dough into balls; roll in sugar to coat. Place 11/2 in. apart on ungreased baking sheets. Bake 12 minutes or unti...

I made these today...very tasty! Almond Ginger Biscotti Source: Martha Stewart (50 servings) 2 cups all-purpose flour, (spooned and leveled ¾ cup sugar, plus 1 teaspoon for 2 teaspoons baking powder 2 tablespoons grated lemon zest, from 2 lemons ¼ teaspoon salt 1 ½ cups whole unblanched almonds ¼ cup crystallized ginger, chopped 3 large eggs 2 teaspoons vanilla extract 1. Preheat oven to 350°. In a large mixing bowl, whisk together flour, 3/4 cup sugar, baking powder, zest, and salt. Stir in almonds and ginger. 2. In a small bowl, whisk together eggs and vanilla; stir into flour mixture. (Dough will appear very dry but will come together when kneaded.) 3. Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment lined baking sheet; sprinkle with remaining sugar. 4. Bake until logs are puffed and outside is firm (the tops may crack), about 30 minutes. Tr...

Karl made these on the weekend! Andes Crème De Menthe Cookies Source: Andes Creme De Mente Baking Chips package recipe (48 servings) ½ cup butter, softened ¾ cup brown sugar ½ cup granulated sugar 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla extract 2 large eggs 1 (10 ounce) package Andes mint baking chips 2 ⅔ cups all-purpose flour Preheat oven to 350°F. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.

Oatmeal Butterscotch Cookies ¾ cup butter or margarine, softened ¾ cup granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 1-¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt 3 cups quick-cooking or regular rolled oats, uncooked 1-¾ cups butterscotch chips 1. Heat oven to 375°F. 2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well. 3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet. 4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prep - Prep: 18 Minutes - Cook: 9 Minutes Source: Hershey Foods Corporation (48 servings | 4 dozen)

Michael has been cooking dinner when he can because of my studying schedule - he is doing a great job even though he is a bit out of his realm! Karl also made some great cookies! Three recipes to follow: Pesto Pasta with Green Beans and Potatoes "Penne pasta is tossed with fresh green beans and red potatoes in a creamy pesto-yogurt sauce. Different and yummy!" 8 ounces dry penne pasta 4 medium red potatoes, cut into 1/4 inch slices ¼ pound fresh green beans, cut into 2 inch pieces 1 tablespoon olive oil 1 clove garlic, minced 1 pinch salt and pepper to taste ½ cup plain yogurt ⅓ cup pesto ¼ cup grated Parmesan cheese 1. Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot. 2. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially ...

Peanut Butter Cookies Source: Bake or Break Recipes (3 dozen) 1 ¼ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup chunky peanut butter ¾ cup granulated sugar , (plus more for sprinkling cookies)* ½ cup firmly packed light brown sugar 1 large egg, at room temperature 1 tablespoon milk 1 teaspoon vanilla extract 1 cup peanut butter chips Preheat oven to 350°. Combine flour, baking soda, baking powder, and salt. Set aside. In a large bowl, beat butter and peanut butter until fluffy. Add sugar and brown sugar, beating until smooth. Add egg, mixing well. Add milk and vanilla extract. Gradually add flour mixture and mix until combined. Stir in peanut butter chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Leave several inches between cookies. Lightly indent the tops of the cookies with a fork. Do not overly flatten cookies. Sprinkle each cookie lightly with sugar. Bake for 10...

Almond Cookies Source: Martha Stewart (24 servings) 1 cup blanched almonds, whole, toasted ½ cup unsalted butter, room temperature ¾ cup sugar 1 large egg, plus 1 large egg white 1 teaspoon finely grated orange zest ¾ teaspoon almond extract, optional 1 cup all-purpose flour, spooned and leveled ½ teaspoon baking soda ½ teaspoon salt (To toast almonds, preheat oven to 350 degrees. On a rimmed baking sheet, toast almonds until lightly golden and fragrant, about 6 minutes. Remove from sheet; let cool completely.) Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper. Reserve about 24 almonds (1/4 cup) for garnish. Place remaining almonds in a food processor; pulse just until finely ground (do not overprocess). Set aside. With an electric mixer, beat butter and sugar until light and fluffy. Add whole egg, orange zest, and almond extract (if using), scraping down sides of bowl as necessary; beat until smooth. In another bowl, whisk t...

I made these from the Martha Stewart website. It's her photo, not mine! I also yielded 24 cookies, not 12 - which is good since they were a lot of work! Peanut Butter Sandwich Cookies Source: This delicious cookie recipe is from 'wichcraft restaurant. (24 sandwich cookies) Cookies: ½ cup (1 stick) plus 4 tablespoons unsalted butter, room temperature 1 cup old-fashioned oatmeal 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ⅓ cup granulated sugar ½ cup packed dark-brown sugar ½ cup peanut butter Turbanado sugar, for sprinkling Peanut Butter Filling 4 tablespoons unsalted butter ¾ cup peanut butter ¼ cup confectioner's sugar ½ teaspoon salt Line a baking sheet with parchment paper; set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool. Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with ...

I made up a batch of Michael's favorite Czech christmas cookies this morning. I probably should hide them from him and the boys!