christmas cookie countdown peanut butter cookies
Nov 27, 2021
Blog | Christmas Cookie Countdown | Geese | Ornaments | Recipes

Cookie + Ornament Countdown Begins!

Christmas Peanut Butter Cookies, “Roanoke Farmers Market” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

peanut butter christmas cookies

 

Christmas Peanut Butter Cookies

YIELDS: 22

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:1 HOURS 20 MINS

Recipe from Delish

INGREDIENTS

1 1/2 c. smooth unsweetened peanut butter, melted (plus more for drizzling)
1 c.  coconut flour
1/4 c. packed keto-friendly brown sugar, such as Swerve
1 tsp. pure vanilla extract

Pinch kosher salt

2 c. keto-friendly dark chocolate chips, such as Lily’s, melted

1 tbsp. coconut oil

Click Ornament below

Roanoke Farmers Market Christmas Ornament

DIRECTIONS

  1. In a medium bowl, combine peanut butter, coconut flour, sugar, vanilla, and salt. Stir until smooth.
  2. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.
  3. In a medium bowl, whisk together melted chocolate and coconut oil.
  4. Using a fork, dip peanut butter rounds in chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate sets, about 10 minutes.
  5. Serve cold. Store any leftovers in the freezer.
Nov 26, 2021
Blog | Christmas Cookie Countdown | Geese | Ornaments | Recipes

Cookie + Ornament Countdown Begins!

Christmas Royal Icing for Sugar Cookies, “The Greatest of these” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Light Cookies

 

Christmas Royal Icing for Sugar Cookies

YIELDS:3 cups

PREP TIME:0 HOURS 5 MINS

TOTAL TIME:0 HOURS 10 MINS

 

INGREDIENTS

1/4 c. meringue powder
5 tbsp. water
4 c. powdered sugar

Food coloring

Click Ornament below

pbuckleymoss-ornament-limitededition-lamb
Good Shepherd Limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio. Ornament comes in its own gift box.

DIRECTIONS

  1. In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat meringue powder and water until frothy and starting to stiffen. Add powdered sugar and beat until smooth and thick. Add more water 1 tablespoon at a time, as needed. Icing should hold its shape without being too stiff to work with. Add desired food coloring and beat until well incorporated.
  2. To thin icing for flooding, add water 1 teaspoon at a time until desired consistency is reached. It should hold its shape for a couple of seconds when drizzled on top of the icing and then start to slowly melt into itself.
CAULIFLOWER-AFREDO-Canada-Goose-Gallery
Jan 14, 2021
Blog | Newsletters | Recipes

Quick, easy, and family-friendly, our first recipe of 2021 is from the Food Network Comfort Food Collection! This surprisingly simple and delicious cauliflower alfredo sauce with pasta and shrimp is perfect for a quiet, comforting meal at home.  It might even be a fun way to get everyone into the kitchen and away from their computers. Bon appétit

Ingredients

  • Sea salt and coarsely ground black pepper
  • 2 cups cauliflower florets
  • 1 pound fettuccine noodles
  • 1 cup 2 percent milk
  • 3 tablespoons unsalted butter
  • 1 clove garlic, lightly smashed
  • 1 1/2 cups grated Parmesan
  • Olive oil, for searing the shrimp
  • 15 to 20 peeled medium shrimp
  • Chopped fresh parsley, for garnish

Directions

  1. Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.
  2. Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).
  3. Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.
  4. In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.
  5. Heat a separate skillet over medium-high heat and add some olive oil. Sear the shrimp briefly on both sides until just cooked through.
  6. Use tongs to remove the pasta from the water and transfer it to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the shrimp and garnish with the parsley.

Let us know if you cook up this delicious meal by sharing your food pics in the comment section below.  #CGGcrave-worthy

Source: https://www.foodnetwork.com/recipes/katie-lee/cauliflower-alfredo-sauce-3278457

Dec 21, 2020
Blog | Christmas Cookie Countdown | Ornaments | Recipes | Solmate Socks - Art To Wear

Final Christmas Cookie + Ornament Countdown 12/24

Snowman Thumbprint Christmas Cookies + Alleluia P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery

 

pbuckleymoss-ornament-limitededition-church-winter
Alleluia Ornament by P Buckley Moss

Ingredients

  • Cookies:
  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • Icing, to fill cookies
  • Icing:
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon almond extract or vanilla, optional
  • Gel paste food coloring, black, orange for decoration
Solmate Humbug Baby Socks.Christmas red and green with white.
Solmate Humbug Baby Socks.Christmas red and green with white.

Instructions

  • Preheat oven to 375° F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  • Shape dough into 3/4-inch balls. For each full snowman cookie, on an ungreased or parchment paper-lined cookie sheet, place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each.  Repeat with remaining dough balls, leaving about 2 inches between cookies.  For heads only, use one dough ball.
  • Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. Let cookies cool.  Fill each indentation with the icing (I used decorating bags and #2 or #3 tip. Let icing dry for several hours.
  • Tint some of the royal icing black, and some orange.  Using a small decorating (#1) tip and black icing, apply buttons and eyes.  With the orange, add a carrot nose.
  • Let cookies dry completely, ENJOY!
Dec 21, 2020
Blog | Christmas Cookie Countdown | Ornaments | Recipes | Solmate Socks - Art To Wear

Christmas Cookie + Ornament Countdown 12/23

Cream horn Christmas Cookies + Winter Sleigh P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery

CanadaGooseGallery-Waynesville-Ohio-pbuckleymoss-ornament-limitededition-winter-sleigh
Winter Sleigh Limited edition ornament

 

 

 

 

 

 

 

 

INGREDIENTS

  • 2 cups (4 sticks) unsalted butter, softened
  • 2 tablespoons vegetable shortening (Crisco)
  • 1 tablespoon sugar
  • 2 egg yolks
  • 1 cup cold water
  • 4 1/2 cups all-purpose flour
  • Clothespins wrapped in foil or lady lock molds

Filling:

  • 2 cups of milk
  • 1/3 cup all purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup vegetable shortening (Crisco)
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 4 cups confectioners’ sugar
  • Additional confectioners’ sugar for garnish

INSTRUCTIONS

  • In the bowl of a stand mixer, mix together the butter, vegetable shortening, and sugar for about 4 minutes or until light and fluffy. Then mix in the egg yolks. Finally, mix in the flour and water until combined. Chill dough for at least 2 hours or overnight.
  • Begin by preheating your oven to 350 degrees F.
  • Sprinkle your work surface with flour. Roll out 1/4 of the dough at a time until it’s about 1/8-inch thick. Cut into strips that are 1/2-inch wide and 10 inches long. Then wind the strips around the foil-wrapped clothespins (or lady lock molds.) Bake on a cookie sheet for about 15 minutes or until the horns are just barely starting to brown.
  • Remove the horns from the oven. Allow them to cool for about 2 minutes; then carefully remove them from the clothespins. (Don’t let the horns cool completely on the molds or the horns will crumble easily. The horns will also crack more if they are overbaked.) Let the horns finish cooling.
  • In the meantime, prepare the filling. In a saucepan, heat the milk and flour over medium-high heat while constantly whisking. Cook 8-10 minutes until thick. Transfer to a bowl and allow to cool.
  • In the bowl of a stand mixer, cream the butter, vegetable shortening, and salt 5-6 minutes or until fluffy. Slowly mix in the powdered sugar, one cup at a time. Then mix in the milk and flour paste and vanilla. Beat until combined and fluffy.
  • Put the filling in a piping bag and then fill each horn. Before serving, sprinkle with confectioners’ sugar. Store refrigerated in an airtight container.
Dec 21, 2020
Blog | Christmas Cookie Countdown | Ornaments | Recipes | Solmate Socks - Art To Wear

Christmas Cookie + Ornament Countdown 12/22

Salted Carmel Shortbread Christmas Cookies + Summer Faith Fun P. Buckley Moss Ornament + Solemate Sock Warmth

by Canada Goose Gallery

 

SummerFaith-CanadaGooseGallery-Waynesville-Ohio-Summer-Faith-Ornament-PBuckleyMoss
Summer Faith Limited edition ornament

 

Salted Caramel Shortbread Cookies

Prep 1 HR 20 MIN

Total 2 HR 45 MIN

Servings 36

Ingredients

Cookies

1 1/2 cups unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour

Topping

1 bag (14 oz) caramels, unwrapped
2 tablespoons milk
4 oz semisweet chocolate, chopped
1 tablespoon butter
1 teaspoon coarse (kosher or sea) salt

Steps

  • Heat oven to 350°F. In a large bowl, beat 1 1/2 cups butter with electric mixer on high speed until creamy. Beat in sugar and vanilla. On low speed, beat in flour until blended.
  • 2
    Divide dough in half. Between 2 sheets of waxed paper, roll 1 portion of dough to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter. On an ungreased cookie sheet, place cutouts about 2 inches apart. Repeat with the second portion of dough.
  • 3
    Bake 12 to 14 minutes or until set and just barely light golden (do not overbake). Remove from cookie sheets to cooling racks; cool completely.
  • 4
    In a medium microwavable bowl, microwave caramels and milk uncovered on High 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth. Frost each cookie with about 1 rounded teaspoon caramel mixture.
  • 5
    In a small microwavable bowl, melt chocolate and 1 tablespoon butter uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Drizzle chocolate over caramel on each cookie. Sprinkle generously with salt. Let stand until set.

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