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Baking

Oatmeal Chocolate Chip Cookies

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These Oatmeal Chocolate Chip Cookies have been getting me through finals week. My friend Nora made them for a holiday party this weekend and they were a hit. She even made a double batch so I got to take some home!

The recipe comes from the back of the Nestle chocolate chip bag, but you can also view it on VeryBestBaking.com.

 

While I was devouring these for breakfast one day (sad, but true) I imagined how delicious they would be sandwiching pumpkin or peppermint ice cream. Then I thought about how heavenly these cookies would be hot out of the oven with vanilla ice cream while sitting by the fire. Needless to say, I’m going to have to make these again soon!

19 days until Christmas!

Rolo Pretzel Turtles

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Hosting a holiday party can sometimes be an overwhelming task. Make your experience smoother by preparing a simple dessert snack like these Rolo Pretzel Turtles. They only require 3 inexpensive ingredients and are simple to make. I promise these treats will disappear from their bowl in no time. Once you have one, you just can’t stop!

Ingredients

  • 1 small bag of round or square pretzels
  • 2 bags Rolo candies
  • 1 bag pecan halves

Directions

Preheat oven to 275 degrees. On two cookie sheets spread out rows of pretzels about 1 inch apart. Optional: Roast the pecans on the stove or in the oven. Unwrap Rolo candies.

Place a Rolo candy onto a pretzel.

Bake for for 4 minutes or until the candies soften. (Bake until the chocolate is warm not melted.)

Take the baking sheets out of the oven and quickly place one pecan on top of the Rolo. Press gently until the pecan has pushed the Rolo down.

Allow to cool until the chocolate and caramel have hardened, or put in fridge to chill. Store in airtight storage container.

21 days until Christmas!

Aunt Ann’s Homemade Caramels

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My Aunt Ann is famous for her caramels. When she makes a batch, they disappear almost immediately. Ann says that you have to be very patient when making caramels. The caramel has to be cooked slowly, so be sure to set aside about two hours. While you are stirring, grab some friends and family to chat with, watch a Christmas movie or listen to some holiday tunes!

Aunt Ann’s Caramels

Ingredients

  • 1 pound of butter
  • 2 pounds of brown sugar (1 bag)
  • 16 ounces of Karo syrup
  • 2 14 oz. cans of sweet and condensed milk
  • 2 teaspoons vanilla extract

Directions

  1. Melt butter in a heavy, 6 quart pot on medium low heat. Stir in the brown sugar.
  2. Stir in the Karo syrup. The caramel will come to a gentle boil.
  3. Gradually add the sweet and condensed milk and continue to stir over heat.
  4. Using a candy thermometer, heat until the caramel is at softball stage, approximately 240 degrees.
  5. Remove from heat and stir in vanilla. The caramel will bubble up, keep stirring.
  6. Pour caramel into a generously buttered jelly roll pan. Cool completely.
  7. Cut caramel into 1×2 inch squares with a sharp knife. (Or whatever size you prefer!)
  8. Cut wax paper or decorative foil into 3×5 inch pieces. Wrap caramel squares into wax paper or foil and twist ends. Or simply serve like shown below (but don’t keep unwrapped for too long or they will harden!)

This recipe makes about 150 caramels, so you’ll have plenty to gift to friends and fam, bring to the office, or save for yourself ;) Package these caramel treats into cellophane bags or holiday take out boxes for gifts. Check out the selection of Christmas baking supplies at your local craft store. OrientalTrading.com also has a great selection, like these 3-D Christmas Gift Boxes With a Bow. Too cute!

22 days until Christmas!

Caramel Apples

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The temperature is cooling down here in Arizona so I can finally tell that the holiday season has arrived! Apples are in-season during Fall, which makes it the perfect time for Homemade Caramel Apples. The crispy, juicy and slightly tart flavors of apples contrast perfectly with the chewy and creamy texture of caramel.

This holiday season, turn baking time into family fun. Make a batch of Caramel Apples with the whole kin. The apples can be personalized with an infinite amount of creative toppings. You can even visit an apple orchard to pick your own, fresh apples!

Simple Semi-Homemade Recipe

If you’re in a time crunch you can purchase premade caramels at grocery stores. Unwrapping all the individual caramel pieces can be tedious, but melting the candy on the stove top is effortless. The caramel might taste somewhat processed, but toppings with detract from the flavor of the caramel.

Brown Eyed Baker’s recipe is simple. I love the idea of an Apple Pie Caramel Apple.

Homemade Caramel Apples from Brown Eyed Baker.

Homemade Caramel Recipe

If you are ready to go all out gourmet, take a little extra time to make a homemade caramel. The quality of the caramel will be noticeable and the flavor will be so good you will not even want toppings to distract. Keep in mind that patience is the most important quality to make caramel. Use a low heat and stir frequently to ensure burnt-free flavor.

The Family Kitchen presents a basic recipe for “Perfect Caramel Apples.”

Perfect Caramel Apples from The Family Kitchen

Gift Idea

These Caramel Apples are going to turn out so good you’ll want to eat them for every meal. To avoid the temptation, you can turn these cute treats into gifts. Wrap in a cellophane gift bag and tie with cute holiday ribbon.

Our Best Bites decked out her Caramel Apples with super creative toppings. Be sure to check them out, along with her unique caramel recipe!

Caramel Apple Gifts from Our Best Bites

Happy November!

Sonoran Living

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All my life I have dreamed of hosting my own cooking show and this summer I became one step closer to my dream! I was asked to appear on a local Arizona television show called Sonoran Living to share a simple and fun dessert recipe. The experience of being a part of a live television show was unexplainable…I was on cloud nine!

For the first section of the show I was a guest judge for a Chef Challenge. You can watch a little bit of that segment here!

Later in the show I also had a short segment making Peanut Butter Nutella Ice Cream Sandwiches….YUM! These are great to make in the summertime with the whole family and can be customized in infinite number of ways. Watch the segment of me making this treat with Andi Barness here! You can also get the recipe on the link.

Here are a few snapshots of my experience!

Me and Sonoran Living host Andi Barness
Me with Chef Challenge judges Susie Timm and Chef Jon Paul Hutchins, celebrities Chefs Matt Carter and Eric Guerin, and hosts Stephanie Sandoval and Andi Barness.

Overall, the experience of appearing on Sonoran Living is something I will never forget. The crew and hosts were so welcoming to me, and the support I received from friends and family was amazing. (Thank you!) I am more certain, now than ever, that this is exactly the career that I want to pursue and how I want to make my mark in the world. Food Network–here I come!

Love food. Love self. Love life. 

Let the Summer Baking Begin!

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There are officially two causes for celebration on Gourmet Gab. The first is that it is summertime! Now that school is out and I am no longer living in the dorms I am so excited to bake and cook in our family kitchen.

The second cause for celebration is that Gourmet Gab blog has hit 10,000 all-time views! Thank you for following my food journeys and supporting the growth of Gourmet Gab. You’re the best!

My goal this summer is to bake delicious desserts as often as possible. My dear friend, Catherine, and I started off the summer baking with these two treats that I am obsessed with and hope you indulge in, as well.

Swirled Peanut Butter Chocolate Cheesecake Bars

This recipe from Musings of a Housewife Blog is dangerous. The little squares are the perfect amount of rich chocolate cheesecake flavor, contrasting the savory graham cracker crust and peanut butter chunks. Mmmmm.


Rainbow Cake in a Jar

The second treat we made were these adorable little cakes in canning jars! After dying the cake batter with food coloring, we spooned the rainbow batter into the jars and baked them in the oven. The recipe called for icing, but we topped the cake with homemade whipped cream for a light and summer twist. (Tip: A scoop of vanilla ice cream would be divine!)

The cake batter even looks cute before it's baked!
Catherine and I with the finished product.

These cakes were bursting with fun and were just as fun to make. Don’t be surprised if a couple more similar recipes pop up on the blog this summer. I’ve got a list of desserts to bake and Red Velvet and Nutella Cake in a Jar is in the top 5!

Love food. Love self. Love life.

 

 

 

 

 

Chocolate Peanut Butter Tortilla S’mores

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Gourmet Gab’s second cooking segment is complete!

Watch as special guest Katie Mykleseth and I take the classic recipe for s’mores to the next level. Filled with peanut butter, chocolate and marshmallows, these gooey Tortilla S’mores are going to be your new favorite dessert!

Love food. Love self. Love life.

Choco Love

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Happy March everyone! It’s been a busy couple weeks and I’ve been working hard on my stories for Other than Ramen, my college cooking blog. Click here to read my latest posts!

As far as baking goes, yesterday I made one of my all time favorite dessert recipes ever. Chocolate Chip Pudding Cupcakes. Don’t they just sound divine?

The best part of these moist, chocolately, but not too rich, cupcakes is that the recipe is “semi-homemade.” That means it uses a store-bought cake mix base jazzed up with special additions. Topped with Cream Cheese frosting, these cupcake are truly magical.

Chocolate Chip Pudding Cupcakes

(Adapted from allrecipes.com’s Chocolate Pudding Fudge Cake)

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 2 cups semisweet chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pan or place cupcake tins into muffin pan.
  2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips. (Tip: Toss the chocolate chips in a tablespoon of all-purpose flour before incorporating into batter. This will prevent them from sinking to bottom when cooking.)
  3. Pour batter into prepared pan or individual cupcake tins. Bake in the preheated oven for 40-50 minutes for a whole cake or around 20-25 minutes for cupcakes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
  4. Frost with a Cream Cheese Frosting, either made from scratch or store-bought. (Tip: Add 1 teaspoon of Vanilla Extract to the store-bought icing. It will taste homemade!)

Love food. Love self. Love life.

The Countdown is On!

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Christmas is right around the corner, so for the last week of Gourmet Gab’s 25 Days of Baking we are going full-out with recipes that will pump your holiday spirit up to the highest notch!

How adorable are these Pumpkin Gingerbread Cookies from BakingBites.com!

As I sit in my festive gingerbread men pajamas I am feeling very inspired to make some real gingerbread men myself. Tomorrow, these Pumpkin Gingerbread Cookies are on the menu!

I am so intrigued by the incorporation of pumpkin into Christmas cookies. (Who says it can only be used during Thanksgiving?) The recipe is from the fantastic baking blog BakingBites.com. I will be sure to share my review with you tomorrow!

Off to bed now. “Sweet” dreams!

Love food. Love self. Love life.

Gingerbread Cupcakes

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Every Christmas season I tend to make the same recipes, so this week I have decided to try out a few new recipes to add to my holiday collection. Today I made Gingerbread Cupcakes with a Lemon Cream Cheese Frosting and have officially found a new favorite! They are so delicious and add a unique twist to the traditional gingerbread flavor. Here is the recipe for Gingerbread Cupcakes from SimplyRecipes.com.

Ingredients:
  • 1 1/2 cups of all purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • 1/8 teaspoon of nutmeg
  • 1/4 teaspoon of ground cloves
  • 1/8 teaspoon of ground allspice
  • 1/2 teaspoon of ground ginger
  • 1/2 teaspoon of salt
  • 1/2 cup (1 stick of unsalted butter)
  • 1/4 cup of water
  • 1/2 cup of packed dark brown sugar
  • 1/2 cup of unsulphured molasses (not blackstrap)
  • 3 large eggs, room temperature
  • 1/4 cup of grated ginger

Directions:

  1. Preheat the oven to 350°F. In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap.
  2. Sift together the flour, salt, baking soda and dry spices in a bowl.
  3. Beat together the molasses and brown sugar until smooth. 
  4. Add the eggs, one at a time, beating for 30 seconds between each.
  5. Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.
  6. Spoon into cupcake papers, about 3/4 full. Bake for 12-14 minutes or until a toothpick comes out clean. 
  7. Allow to cool for a minute to set before moving to a wire rack to fully cool.

Lemon Cream Cheese Frosting, recipe from Epicurious.com

Ingredients:

  • 8 ounce cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice

Directions:

  1. In a bowl cream together the cream cheese, and the remaining 2 tablespoons butter.
  2. Add the confectioners’ sugar and the vanilla, and beat the mixture until it is fluffy and smooth.
  3. Beat in the zest and the lemon juice and chill the frosting for 30 minutes.
  4. Spread the frosting on the cupcakes and top each cupcake with holiday sprinkles.

Love food. Love self. Love life.

My Family Sugar Cookie Recipe

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These soft and light Sugar Cookies are another classic treat during the Christmas season! Simple to make and great to freeze, you can’t go wrong with these cookies. This recipe has been passed down through generations in my family cookbook. Heads up though, there will be plenty of cookies left to share with family and friends because the recipe yields about 60 cookies!

To fancy them up a little bit, add a sprinkle of colored sugar on top after you have flattened the dough. This makes them glisten in the light and have a festive touch. Like I mention below, be sure to watch the first batch of these and figure out the ideal timing. Once they turn golden brown they are over done, so you will want to catch them right before that. In my opinion, the gooier the better for sugar cookies.

sugar-cookies1

Sugar Cookies

Ingredients:

  • 1/2 c. butter or margarine
  • 1/2 c. vegetable oil
  • 1 egg
  • 1  1/2 tsp. vanilla extract
  • 2 c. flour
  • 1/2 tsp. salt
  • 1 c. sugar
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. soda

Directions:

  1. Cream butter and sugar. Add vegetable oil and egg.
  2. Sift flour, salt, cream of tartar, and soda. Add into wet mixture. Mix until incorporated.
  3. Wrap ball of dough in saran wrap and chill for at least one hour.
  4. Roll dough into tablespoon sized balls. Place onto cookie sheet, flatten gently with heel of hand and top with holiday sprinkles.
  5. Bake at 375 degrees for 10 minutes. (Watch! They overcook easily, so remove from oven before they turn golden brown.) Enjoy!

Love food. Love self. Love life.

Santa’s Favorite Cookie

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After tasting these Chocolate Chip Cookies while delivering presents on Christmas Eve, Santa Claus will surely leave extra gifts as a thank you for making his tummy ho-ho-happy! Don’t forget a tall class of milk alongside his plate–these cookies are perfect for dunking. Thanks Aunt Sherri for sharing your famous recipe!

Ingredients:

  • 2 cups butter flavored Crisco
  • 2 cups white sugar
  • 1 cup brown sugar
  • 4 eggs
  • 2 Tbsp. vanilla extract
  • 2 tsp. baking soda
  • 2 tsp. salt
  • 4  1/2 cups flour
  • One bag of semi-sweet chocolate chips (You could also do half chocolate, half white chocolate. Or add holiday M&M’s.)

Directions:

  1. Cream butter flavored Crisco, white sugar and brown sugar until fluffy and no sugar crystals. About 10 minutes. (This will seem like a long time, but it is essential for the deliciousness of the cookies!)
  2. Stir in eggs, vanilla extract, baking soda, salt and flour until incorporated.
  3. Add chocolate chips (or white chocolate chips or M&M’s).
  4. Drop tablespoons of dough 2″ apart onto ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes or until golden brown.

Love food. Love self. Love life.

9 Days ’til Christmas!

Sugar Cookie Cut-Outs

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Growing up, one of my favorite parts of Christmas time was frosting and decorating my Grandma Mary Ann’s famous Sugar Cookie Cut-Outs. Make this recipe with your siblings, children, nieces, nephews, or grandchildren and you are guaranteed to have a magical time watching everyone express their creativity!

Once you have baked your cut-out cookies, have some fun frosting and sprinkling the cookies. Things may get messy and sticky and sprinkles may be all over the floor, but so many holiday memories are made this with recipe.

cutouts

Sugar Cookie Cut-Outs

Ingredients:

  • 1 cup butter
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 1  1/2 c. powdered sugar
  • 2  1/2 c. flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/4 tsp. salt

Directions:

  1. Mix together ingredients above.
  2. Mold dough in a ball and wrap with saran (plastic) wrap. Chill in refrigerator for 2 hours.
  3. Remove dough from refrigerator and roll out to 1/4″ thick.
  4. Cut into shapes using holiday cookie cutters.
  5. Bake in a 375 degree oven for 7-8 minutes or until light golden brown.
  6. Let cool. Frost and decorate with sprinkles.

Frosting:

  • 1 pound powdered sugar
  • 1/8 tsp. salt
  • 1/2 c. butter, softened
  • 1 tsp. vanilla extract
  • 4-5 Tbsp. milk
  • Food coloring
  • Sprinkles
  1. Mix together 1/3 of powdered sugar, salt, butter, and vanilla extract. Add part of milk.
  2. Add rest of powdered sugar and then rest of milk.
  3. Separate into multiple containers and add different food coloring to each.
  4. Decorate and let your creativity run wild!

Love food. Love self. Love life.

Red Velvet Cupcakes

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Red Velvet Cupcakes from PinkCakeBox.com

Red Velvet Cupcakes are essentially perfect for the holiday season because of their festive red color. Of course their rich, velvety flavor doesn’t hurt though! Top these cupcakes with Christmas sprinkles for a sprinkle of holiday cheer and enjoy.

Makes 30 Cupcakes, Prep time–20 minutes, Cook time–25 minutes

Ingredients:

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 bottle (1 ounce) Red Food Color
  • 2 tsp pure vanilla extract

Directions:

  1. Preheat oven to 350 degrees F.  Mix flour, cocoa powder, baking soda and salt in medium bowl.  Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy.  Beat in eggs, one at a time.
  3. Mix in sour cream, milk, food color and vanilla.  Gradually beat in flour mixture on low-speed until just blended.  Do not overbeat.  Spoon batter into paper-lined muffin cups, filling each cup 2/3 full.
  4. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean.  Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.  Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons pure vanilla extract
  • 16 ounces confectioners’ sugar

Beat cream cheese, butter, sour cream and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Love food. Love self. Love life.

Pecan Clusters

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When my cousin Gretchen suggested today’s recipe for Pecan Clusters she said, “I make them and people love them…I don’t even like pecans but these rock!” I hope this Gourmet Gab family favorite rocks your holiday season, as well!

Ingredients:

Picture of Pecan Clusters from ChocolatePicnic.com
  • 4 cups toasted pecans (about 1 lb.)
  • Boiling water
  • 4-5 Tbsp. butter
  • 2-3 large Hershey chocolate bars
  • Salt

Directions:

  1. Pour pecans into a colander. Pour boiling water over them 2-3 times.
  2. Melt butter in pan and add pecans.
  3. Toast on a baking sheet in 325 degree oven, stirring every 5 minutes until well toasted. (Recipe says about an hour but that’s a little long! Watch! They burn easily, so turn oven down after first 15 minutes.)
  4. Sprinkle with salt and cool.
  5. Melt Hershey bars slowly either in microwave or double boiler.
  6. Add pecans and coat well with chocolate. Drop in clusters on wax paper. Let cool and enjoy!

Love food. Love self. Love life.

Peppermint Meltaways

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The name of today’s cookie recipe captures its essence perfectly: Peppermint Meltaways. These magical treats will melt in your mouth while peppermint fairies dance in your head. You know the super soft sugar cookies packaged in grocery stores? These treats taste like tiny versions of them. They are extra soft, and the sweetness of the frosting is balanced by subtle peppermint flavored cookie. Color the glaze anything that you prefer, but I just love the bright pink contrasted by the red and white peppermint garnish.

Peppermint Meltaways

Ingredients:

Cookies:

  • 1/2 c. powdered sugar
  • 1 c. butter, softened
  • 1/2 tsp. peppermint extract
  • 1  1/4 c. flour
  • 1/2 c. cornstarch

Glaze:

  • 1  1/2 c. powdered sugar
  • 2 Tbls. butter, softened
  • 1-2 Tbls. milk
  • 1/4 t. peppermint extract
  • 2-3 drops red food coloring
  • Crushed candy canes

Directions:

  1. In a large bowl combine sugar, butter and extract. Beat at medium speed until well mixed. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover and refrigerate until firm.
  2. Heat oven to 350 degrees. Shape rounded teaspoonfuls of dough into 1″ balls. Place 2 inches apart on cookie sheets.
  3. Bake for 12-15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
  4. For glaze: In small bowl, combine powdered sugar, butter and peppermint extract. Gradually add enough milk for desired glazing consistency. Stir in food coloring as desired. Drizzle over cookies. Immediately sprinkle with crushed candy.

Love food. Love self. Love life.

Caramel Corn Pops

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Last evening my friend Nora and I decided to try out one of her family recipes for Caramel Corn. Let me tell you, it is incredible! Buttery, caramel-y, crunchy. Just divine. I love the unique texture of this sweet and savory treat made with store-bought corn pops. It is light and airy, which makes it even more tempting to eat handful after handful. Serve this for a girls night with holiday movies or bring it to an Ugly Sweater Party. It is destined to be a crowd pleaser.

Carmel Corn Pops

Ingredients:

  • 8 oz. bag corn pops
  • 1/2 cup butter (1 stick)
  • 1/2 cup light corn syrup
  • 1 cup brown sugar
  • 1 tsp. baking soda

Directions:

Place corn pops in a large roasting pan.

In a 2 qt. sauce pan, over medium heat, mix the butter, corn syrup and brown sugar. (Gourmet Gab Tip: Spray the measuring cup for corn syrup with a little non-stick cooking spray. The corn syrup will pour right out!)

Stir constantly for 2 minutes, or until bubbly around the edges, remove from heat. (Nora did a great job of stirring!)

Add 1 tsp. baking soda to cause foaming (this will allow for proper coating of pops).

Pour caramel over pops and stir until pops are properly coated.

Place in 250’F oven for approximately 45 minutes, stirring every 10 minutes.

Remove from oven and pour onto waxed paper. Break apart to desired piece size before pops can cool.

Happy caramel corn baking from Gourmet Gab and Nora!
Love food. Love self. Love life.

4 + 3 = Haystacks

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Today is December 7th. This recipe is ironically fitting for the date because it includes 4 ingredients and 3 steps. 4 + 3 = 7. (I just studied for my math final, which is probably why I thought to connect those two.) Anyways, today’s recipe is another family favorite…Haystacks!

Holiday Haystacks from Gourmet Gab's Kitchen

It might seem odd to use chow mein noodles in holiday baking but I promise these treats are unique, tasty and super simple. Plus, people will think you are an absolute culinary genius for pairing these ingredients together!

Ingredients:

  • 1 cup peanut butter
  • 12 oz. package of butterscotch chips (or chocolate)
  • 6-7 oz. package chow mein noodles
  • Holiday sprinkles

Directions:

  1. Melt peanut butter and butterscotch chips together slowly in the microwave.
  2. Add chow mein noodles. Mix well.
  3. Drop in small clusters on wax paper. Top with festive sprinkles.

(Tip: When storing these, stack layers in a container separated by wax paper so they do not all stick together!)

Love food. Love self. Love life.

Sweet and Savory Almond Bark

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Some of the best combinations involve sweet and salty ingredients, which is why this Almond Bark Mix has been a Gourmet Gab family favorite for years! Just combine these everyday ingredients, toss with candy coating, and voila! Thanks to Auntie Carol for sharing her recipe.

sweet and savory almond bark

Sweet and Savory Almond Bark

Ingredients:

  • 9 c. Crispix
  • 3 c. Cheerios
  • 1 c. peanuts
  • 6 oz. M & M’s
  • 7 oz. mini twist pretzels
  • 2 packages almond bark or vanilla flavored bark (candy coating)
  • 1 tsp. almond extract

Directions:

  1. Mix all dry ingredients together in a big bowl. (May need to do in two batches if everything does not fit.)
  2. Melt the candy coating slowly in microwave. If you use the vanilla flavored candy coating, stir 1/2 tsp of almond extract into each tray of melted candy coating.
  3. Generously coat dry ingredients with melted candy coating.
  4. Place a long piece of wax paper on a flat surface and spread the mixture on top. Break apart when cool.

Love food. Love self. Love life.

Peanut Blossom Cookies

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I’ve said it before and I’ll say it again: I love Peanut Butter! So naturally, one of my favorite Christmas cookies is Peanut Blossoms. If you are a fan of PB and/or chocolate I am quite positive you will enjoy these little treats, as well. Below is the Gourmet Gab family recipe for Peanut Blossoms. Happy Baking!

Peanut Blossom Cookies

Peanut Blossom Cookies

Ingredients:

  • 1 Bag (8 oz.) Hershey’s Kisses
  • 1/2 c. shortening
  • 3/4 c. creamy peanut butter
  • 1/3 c. granulated sugar
  • 1/3 c. packed light brown sugar
  • 1 egg
  • 2 T. milk
  • 1 tsp. vanilla
  • 1  1/2 c. flour
  • 1 tsp. baking soda
  • Granulated sugar

Directions:

  1. Heat oven to 375 degrees. Unwrap Kisses.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla. Beat well. Stir together flour, soda and salt in separate bowl. Gradually beat into peanut butter mixture.
  3. Shape dough into 1″ balls. Roll in granulated sugar. Place on an ungreased cookie sheet.
  4. Bake 8-10 minutes (until light brown). Immediately press a Kiss into each cookie’s center. Cool on wire rack. Makes 4 dozen.

Love food. Love self. Love life.

Birkeland Family Carmel Rolls

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There is nothing like starting the day with a family breakfast, especially during the holiday season. Impress your loved ones with this recipe for easy Carmel Rolls. They are absolutely scrumptious and a Gourmet Gab family favorite!

Carmel Rolls

Ingredients:

  • 2 cans Big Country Biscuits
  • 1 cup heavy whipping cream
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 stick butter
  • Simple Cinnamon Sugar Mixture
    • 1/4 cup white sugar (in addition to 1/2 cup listed above)
    • 1 tablespoon cinnamonSimple cinnamon sugar mixture

Recipe:

  • Preheat oven to 350 degrees.
  • Make a simple cinnamon sugar mixture. Roughly 1/4 cup white sugar and 1 tablespoon cinnamon.
  • Cut biscuits into fourths. Toss each quarter biscuit in a simple cinnamon sugar mixture.
  • Once coated, place into buttered 9 x 13 pan or a bundt pan.
  • Melt together heavy whipping cream, brown sugar and white sugar in a microwave or on the stove top until the sugar is dissolved.
  • Pour carmel mixture over the biscuits in the pan. Bake at 350 degrees for 30 mins.
  • Let cool for 5 minutes, place a cookie sheet on top of the pan and flip to invert rolls onto cookie sheet.

Love food. Love self. Love life.

Pretzel Buttons

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I believe baking should be a source of joy during the holiday season, not a cause of stress because of complex recipes. If you agree with this statement, you will love today’s recipe.

Check out these adorable Pretzel Buttons. Brace yourself–the recipe only requires 3 ingredients! All of which you probably have in your pantry already: Waffle-shaped pretzels, Holiday M&M’s, and Hershey’s Hugs.

Pretzel Buttons

Simply preheat your oven to 200 degrees.

While the oven is preheating, prep your ingredients. Line a cookie sheet with rows of waffle-shaped pretzels. Top each pretzel with an unwrapped Hugs candy.

Once you put the cookie sheet in the oven for about 4-5 minutes, grab some helpers and have them ready with a handful of holiday M&Ms. Once the tips of the Hugs candies have softened and they start to glisten from the heat, pull the tray out. Working quickly and gently, press a M&M onto each melded Hug. If the candies are not soft enough, pop them back into the oven for a minute and then try one more time.

It may take a few tries depending on your oven temperature, but once you get into the groove, making these is a breeze. Let the candies cool, then store in a festive tin or even in the refrigerator. They are so easy to pop out for holiday gatherings or to nibble on after dinner. They are quite addicting though, beware!

Love food. Love self. Love life.

25 Days of Baking

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Little Gourmet Gab on Baking Day

It’s official. The Christmas Season is here! In my family, baking is an essential part of celebrating the Holidays because it involves gathering together with loved ones in the kitchen. We even designate an annual Baking Day extravaganza!

In honor of the most wonderful time of the year, Gourmet Gab is beginning the 25 Days of Baking where I will post a holiday baking idea everyday until Christmas.

Let’s begin! December 1: Puppy Chow.

Also known as Muddy Buddies, this is a staple holiday goodie for my family during December. It wouldn’t be Christmas time without this chocolaty treat tempting me 24/7. I have even justified eating Puppy Chow for breakfast because it is made with cereal! Anyways, this is a super easy sweet to have around for company (trust me, it will not last long, though!) or whip out for a last-minute Holiday party. Check out these step-by-step directions on how to make Puppy Chow yourself! Enjoy.

Love food. Love self. Love life. (Love Holiday Baking!)

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