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Christmas Cookie + Ornament Countdown – Christmas Light Cookies

Cookie + Ornament Countdown Begins!

Christmas Light Cookies, “Purrfect Ride” P. Buckley Moss Ornament, and Solemate Socks for warmth!

by Canada Goose Gallery

Christmas Light Cookies

YIELDS: 2 Dozen    PREP TIME:HOURS 10 MINS    TOTAL TIME:2 HOURS 30 MINS

Recipe from Delish

INGREDIENTS

FOR THE COOKIES
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 c. (1 stick) Country Crock Baking Sticks
1 c. granulated sugar
1 large egg
1 tsp. pure vanilla extract
FOR THE ICING
2 c. powdered sugar
2 tbsp. light corn syrup
2 tbsp. plus 1 tsp. milk
Black decorating gel
1/2 c. mini M&Ms

Click Ornament below

A Purrfect Ride Ornament - P Buckley Moss

A Purrfect Ride Ornament – P Buckley Moss

DIRECTIONS

  1. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer, beat Country Crock Baking Sticks and sugar until light and fluffy. Add egg and vanilla and beat to combine. Stir in dry ingredients until just combined.
  2. Shape the disk into a disk and wrap in plastic wrap. Refrigerate until chilled, 1 hour.
  3. Preheat oven to 325° and line 2 baking sheets with parchment paper. . Lightly flour a clean surface and roll out dough to 1/4″ thick. Cut out 3″ rounds and place on prepared baking sheets. Freeze 30 minutes.
  4. Bake until edges are lightly golden, 16 to 18 minutes. Let cool completely.
  5. Meanwhile, make the icing: In a medium bowl, stir together powdered sugar, corn syrup, and milk until smooth. Add milk a few drops at a time to thin, if necessary.
  6. Frost each cookie with about 1 tablespoon of icing, using the back of a spoon to smooth icing in an even circle.
  7. Use black decorating gel to draw two thin lines across cookies to mimic a string of lights. Stick M&Ms along the black line as lights. Let set.

Christmas Cookie + Ornament Countdown – Christmas Chocolate Chip Covered Cookies

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: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

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:HOURS MINS    TOTAL TIME:2 HOURSMINS

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

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:HOURS 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

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:HOURS 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

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:HOURS MINS

TOTAL TIME: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

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/

FINAL Christmas Cookie + Ornament Countdown 12/24

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 buttersoftened
  • 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
  • Icingto fill cookies
  • Icing:
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon almond extract or vanillaoptional
  • Gel paste food coloringblack, 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!

Christmas Cookie + Ornament Countdown 12/23

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.

Christmas Cookie + Ornament Countdown 12/22

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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