Christmas Cookie + Ornament Countdown – Christmas Chocolate Chip Covered Cookies

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Cookie + Ornament Countdown Begins!

Chocolate Chip Covered Cookies, “Red Chapel” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Chocolate Chip Covered Cookies

YIELDS: 4 Servings    PREP TIME:0 HOURS 10 MINS    TOTAL TIME:2 HOURS 30 MINS

Recipe from Delish

INGREDIENTS

3/4 c. plus 1 tablespoon all-purpose flour
3/4 c. plus 1 tablespoon cake flour
1 tsp. baking powder
1/4 tsp. kosher salt
1/2 c. (1 stick) cold butter, cubed
1/3 c. granulated sugar
1/3 c. brown sugar
1 large egg, plus one large egg yolk
1/2 tsp. pure vanilla extract
3 1/2 c. plus 2 tablespoons chocolate chips, separated
Flaky sea salt

Click Ornament below

pbuckleymoss-ornament-limitededition-red-chapel-Pennsylvania

Red Chapel Ornament by P Buckley Moss

DIRECTIONS

  1. Line a large baking sheet with parchment paper and clear room for baking sheet in the freezer. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
  2. In the bowl of a stand mixer with the paddle attachment on low speed, cream cold butter until it begins to lose its shape, 30 to 40 seconds. Add sugar and brown sugar and continue to cream for 60 seconds more, until no large butter pieces remain.
  3. Add egg, egg yolk, and vanilla extract and beat until incorporated. Gradually add flour mixture and beat to combine. When a dough has formed, add in 1½ cups of chocolate chips and beat just long enough to distribute the chips.
  4. In a medium bowl, add the remaining 2 cups of chocolate chips. Portion large balls of dough, about 6 ounces (or ¾ cup) each. One by one, roll each ball in the bowl of chips, leaving the bottom bare. Lightly press chocolate chips into each dough ball and fill any large gaps with more chocolate chips.
  5. Place balls of dough on a prepared baking sheet and freeze for 90 minutes. When nearing the end of the 90 minutes, preheat the oven to 375ºF. Before baking, sprinkle each cookie with a pinch of flaky salt, then pile ½ tablespoon of chocolate chips on top of each ball of dough.
  6. Bake until cookies are golden around edges but still pale in center, 25 to 30 minutes. Let cookies cool completely before serving.

Christmas Cookie + Ornament Countdown – Christmas Bourbon-Vanilla Spritz Cookies

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Cookie + Ornament Countdown Begins!

Bourbon-Vanilla Spritz Cookies, “Moonbeam” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Bourbon-Vanilla Spritz Cookies

YIELDS: 9 Dozen    PREP TIME:0 HOURS 5 MINS    TOTAL TIME:2 HOURS 0 MINS

Recipe from Delish

INGREDIENTS

1 c. (2 sticks) unsalted butter softened
3 large egg yolks
3/4 c. granulated sugar
1/2 tsp. coarse kosher salt
2 tsp. pure vanilla extract
2 oz. (4 tablespoons) bourbon
3 1/3 c. all-purpose flour
1 large egg white, for egg wash

Sanding sugar, for decorating

Click Ornament below

P Buckley Moss Moon Beam Ornament with child sitting on the moon with Pink and blue background.

P Buckley Moss Moon Beam Ornament with child sitting on the moon with Pink and blue background.

DIRECTIONS

  1. Preheat oven to 375º with racks in the upper- and lower-third positions. Using an electric mixer, beat butter, sugar, and salt on medium speed until pale, about 1 minute. Add egg yolks, one at a time, followed by vanilla and bourbon, beating well after each addition.
  2. Stir flour into butter mixture with a rubber spatula until just combined and no dry patches remain.
  3. Working in batches, load cookie dough into a spritz cookie press according to the manufacturer’s instructions. Press cookies onto very clean, ungreased cookie sheets, about 1″ apart.
  4. Lightly beat egg white in a small bowl. Just before baking, brush cookies with egg white and sprinkle with sanding sugar.
  5. Bake cookies two trays at a time until firm to the touch and lightly golden on the edges, 16 to 18 minutes, rotating pans halfway through. Transfer to wire racks to cool completely. Repeat with remaining cookie dough, cleaning and drying cookie sheets in between batches.

Christmas Cookie + Ornament Countdown – Christmas Chocolate Crinkle Cookies

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Cookie + Ornament Countdown Begins!

Christmas Chocolate Crinkle Cookies, “Cat in the Hat 3” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Chocolate Crinkle Cookies

 

Christmas Chocolate Crinkle Cookies

YIELDS: 18    PREP TIME:0 HOURS 5 MINS    TOTAL TIME:2 HOURS 45 MINS

Recipe from Delish

INGREDIENTS

1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. kosher salt
1 tsp. baking powder
3/4 tsp. baking soda
1/2 c. (1 stick) butter, melted
3/4 c. granulated sugar
1/2 c. packed brown sugar
3 large eggs
Powdered sugar, for rolling

Click Ornament below

pbuckleymoss-print-limitededition-cat-christmas

DIRECTIONS

  1. In a large bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
  2. In a medium bowl, whisk together melted butter, sugars, and eggs until well combined. Pour into dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
  3. Preheat oven to 350° and line 2 large baking sheets with parchment. Place powdered sugar in a small bowl. Scoop about 2 tablespoons of dough and roll into a ball. If dough is too sticky, wet your hands slightly to help roll dough. Roll dough into powdered sugar, coating well, and then place on prepared baking sheet 2” apart. After rolling all the dough in powdered sugar, roll each piece again in powdered sugar. This will help get a more dramatic crinkle when the cookies bake.
  4. Bake cookies until cookies puff and crack, about 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool on baking sheet.

Christmas Cookie + Ornament Countdown – Christmas Peanut Butter Cookies

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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.

Christmas Cookie + Ornament Countdown – Christmas Royal Icing for Sugar Cookies

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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.

Crave-Worthy Meals: Chicken Chili

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Staying indoors and keeping warm is what this time of the year is all about. So get the crockpot or instapot out and let’s make chili!

Let us know if you make this delightful dish by posting a picture.  And if you have some cornbread, I am sure that will make this even more crave-worthy!

Ingredients
2 tablespoons olive oil
1 large onion, diced
6 garlic cloves, rough chopped
1–2 poblano peppers, finely diced (or sub 1–2 x 4-ounce cans green chilies – please see notes)
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon chili powder
4 cups water (or chicken broth)
1 tablespoon soy sauce or GF Bragg’s liquid amino acids
1 tablespoon apple cider vinegar
1 ½ teaspoon kosher salt, more to taste
1 tablespoon dried Mexican oregano ( or regular)
1 ½ lbs chicken thigh – boneless, skinless
——–
3 cups white beans, cooked. ( 2 14-ounce cans drained –or 1 ½ cups dry, soaked and cooked)
1 bunch cilantro, chopped, divided
2 limes
—–
Garnishes: cilantro, sour cream, lime, avocado

Instructions

  1. Heat oil in a large heavy bottom pot or Dutch oven over medium heat.
  2. Add onion, garlic and poblano pepper and sauté until tender about 8 minutes.
  3. Add cumin coriander and chili powder and lightly toast, about 1 minute.
  4. Add water, scrapping up the brown bits. Turn heat to high.
  5. Add soy sauce, vinegar, oregano and salt.
  6. Stir, add chicken thighs, whole, and bring to a boil. Cover turn heat to low and keep at a low simmer for 30 minutes.
  7. Once the chicken is tender, shred into smaller pieces with two forks.
  8. Add the cooked beans and juice of 1 lime ( you could mash 1 cup of beans).
  9. Bring to a boil, then simmer over medium heat, uncovered for 10 minutes, until it reduces and thickens a bit. Taste, adjust salt and spice level -adding a pinch of chipotle powder or cayenne of you like.
  10. Stir in half the cilantro and serve.
  11. Divide among bowls, serve with more cilantro, a dollop of sour cream, avocado, and lime wedges.

Recipe source: https://www.feastingathome.com/

Christmas Cookie + Ornament Countdown 12/16

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Christmas Cookie + Ornament Countdown

Carrot Cake Christmas Cookie + Humpback Bridge P. Buckley Moss Ornament + Solemate Sock Warmth!
by Canda Goose Gallery
YIELDS:24
PREP TIME:0 HOURS 15 MINS
TOTAL TIME:0 HOURS 25 MINS
INGREDIENTS FOR THE COOKIES
1 box German chocolate cake mix (or regular chocolate cake mix)
1/3 c. Vegetable or canola oil
2 large eggs
FOR THE FROSTING
1 jar caramel (10- to 12-oz.)
2/3 c. coconut flakes
2/3 c. chopped pecans
sea salt (optional)
SkatersDream-CanadaGooseGallery-WaynesvilleOhio-PBuckleyMoss-Ornament-LimitedEdition-Skater-Dream-Virginia-Waynesville-Ohio

Skater’s Dream Limited edition ornament by P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

DIRECTIONS

  1. Preheat oven to 350°.
  2. Make the cookies: Pour cake mix, oil, and eggs into a large mixing bowl and stir until combined. Spoon 1″ balls of dough onto a parchment-lined baking sheet and bake for 8 to 10 minutes. Let cool for at least 10 minutes before frosting.
  3. Make the frosting: Combine caramel, coconut flakes, and pecans in a small bowl. Top each cookie with a spoonful of frosting. then lightly sprinkle caramel with salt, if you’d like a salted-caramel flavor.

Christmas Cookie + Ornament Countdown 12/8

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Christmas Cookie + Ornament Countdown!

Meringue Wreath Cookies, “Cat in the Hat III” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

 

YIELDS:1

PREP TIME:0 HOURS 25 MINS

TOTAL TIME:0 HOURS 40 MINS

INGREDIENTS

1/4 tsp.cream of tartar

1/2 c.sugar

pinch of kosher salt

2 large egg whites, at room temperature

1/2 tsp. almond extract

6 drops green food coloring

1 tbsp. silver sanding sugar

4 Pull ‘n’ Peel Twizzlers

1/4 c. red candy melts, melted

DIRECTIONS

  1. Preheat oven to 300°. Draw circles on a piece of parchment paper to use as guides for the wreaths. Place parchment on a cookie sheet, pen lines facing down.
  2. In a medium bowl, combine cream of tartar, sugar, and salt; set aside.
  3. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, whip egg whites and almond extract until mixture starts to get foamy.
  4. With the mixer on high speed, gradually add sugar mixture and continue whipping until stiff peaks form. Add green food coloring and whip until combined.
  5. Add meringue to a piping bag fitted with a star tip and pipe onto a cookie sheet using the guides you’ve drawn. Add sprinkle decorations.
  6. Bake until almost firm to the touch, 13 to 15 minutes. Turn off the oven and let sit with the door closed for 2 to 3 minutes, then remove from the oven when firm to the touch, just before the edges start to brown. Let cool completely.
  7. To create the bow decoration, pull apart Twizzlers into individual strings. Trim about 3″ from each string, then shape into a bow. Use melted candy melts to help “glue” them together. Let candy melts set.
  8. Use remaining melted candy melts to adhere the bows to the wreaths and let set. Store wreaths in an airtight container for up to 2 weeks.

Christmas Cookie + Ornament Countdown 12/6

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Christmas Cookie + Ornament Countdown!

 

Hot Chocolate Brownie Cups Christmas Cookies, “Sno Much Fun Ornament” P.Buckley Moss Ornament

by Canada Goose Gallery

Hot Chocolate Brownie Cups

YIELDS:24

PREP TIME:0 HOURS 20 MINS
TOTAL TIME:2 HOURS 40 MINS
INGREDIENTS
2 1/4 c. all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. butter, softened
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 c. powdered sugar
DIRECTIONS
  1. In a medium bowl, whisk flour, baking powder, and salt.
  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover the bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on the prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.
SnowManyFriends-ornament-PBuckleyMoss-winter

Sno Many Friends limited edition Porcelain ornament by American artist P Buckley Moss at Canada Goose Gallery in Waynesville, Ohio

Christmas Cookie + Ornament Countdown 12/5

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Christmas Cookie + Ornament Countdown!

 

Lemon Butter Christmas Cookies, “Madonnas” P.Buckley Moss Ornament

by Canada Goose Gallery

Lemon Butter Cookies

YIELDS:24

PREP TIME:0 HOURS 20 MINS

TOTAL TIME:2 HOURS 40 MINS

 

INGREDIENTS

2 1/4 c. all-purpose flour

1 1/4 tsp.  baking powder

3/4 tsp.  kosher salt

10 tbsp.  butter softened

1  (8-oz.) block cream cheese, softened

1 1/4 c. granulated sugar

2 large eggs

2 tsp. finely grated lemon zest

1/4 c. fresh lemon juice

1 tsp. pure vanilla extract

10 drops yellow food coloring

3/4 c. powdered sugar

 

DIRECTIONS

  1. In a medium bowl, whisk flour, baking powder, and salt.

    pbuckleymoss-ornament-limitededition-madonna

    P Buckley Moss ornament

  2. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover the bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.
  3. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on a prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes. Transfer to a cooling rack and let cool completely.