Mexican Wedding Cookies made w/ Rum Chata

This holiday season I took part in the 4th Annual Great Food Blogger Cookie Swap, which helps to donate  to Cookies for Kids'Cancer. Not only is this for a great cause. and a great way to network with other Food Bloggers around the country but you bake and receive COOKIES!! Anytime I can help a great cause while cooking I AM definitely all in.

The rules are fairly simple. You're paired up with three other food bloggers at random. You send your trio of food bloggers each a dozen homemade cookies, and then you receive (and eat) another 3 dozen cookies from another round of Food Bloggers. I was so thrilled to participate!

(PS - If you'd like to receive notifications & updates about participating in next year's Cookie Swap you can do so here)

Lucky for me (and B), I've been wanting to make Mexican Wedding cookies (one of my hubby's faves). However, I just knew I needed a little twist in the mix. Especially since the ingredients are fairly basic. (Flour, Sugar, and lots of BUTTER!) = Yum!

Annnnnd, since I wanted to "spruce" them up a bit I consulted my food director, aka my husband, aka B. He sometimes always has the best ideas.

You know what he said?! :
"Add some kinda liquor". (a man after my own heart)
Duh! It was my, ahem,  OUR "AH HA!" moment.
So. Instead of adding vanilla extract, I replaced it with with something I'd like to introduce to y'all: Rum Chata.

Plus, Mexican Wedding cookies would be the perfect cookie to send in the mail. Especially, since I've never really mailed a batch of cookies out before.

Add in the fact that these Christmas Cookies are soooooo easy to make - they were the one.

Man, oh Man! They were so good! I had a to make a few extra batches for ourselves. Husband approved, and I could hardly contain his sneaky little fingers. (See below).

Little dough balls of goodness

Easy packaging for shipping across the country

Sneaking a treat

I had the privilege of receiving some of the most delicious cookies from Jenna of Just J Faye, Linda from Food Huntress and Faith from Pixie Dust Kitchen. PS - I'm so excited to recreated Jenna's Christmas Treasure Drop Cookies (recipe found here). #sogood

Christmas Treasure Drop Cookies // image via Instagram

I also had the pleasure of mailing out a dozen little rum filled balls of joy to Bree from Baked Bree, Alexis of Lexi Bites, and Kelli from The Corner Kitchen Blog. I hope you ladies enjoyed them as much as we did!

Mexican Wedding Cookies with Rum Chata

by Amanda @ Fun In The Oven Blog

Prep Time: 5 minutes

Cook Time: 25-30 minutes

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Ingredients (24 cookies)

• 1/2 cup butter (softened)
• 1/2 cup powder (confectioner) sugar, divided
• 1 cup flour
• 1/4 cup finely chopped pecans AND walnuts
• 1 teaspoon Rum Chata

Instructions

Preheat oven to 300 degrees and set butter out to soften to room temperature.

Once butter is softened, using an electric mixer (or hand mixer), combine butter and 2 tablespoons powdered sugar, beating at a medium speed until fluffy and peaks begin to form.

Next, sift the flour into the butter and sugar mixture, and to mix thoroughly until dough forms. Gently stir in Rum Chata and chopped nuts until combined within the dough.

Form dough into 1-inch balls and place on an ungreased cookie sheet.

Bake cookies for 25-30 minutes, or until lightly golden brown.

Cool cookies slightly, then sift the remaining sugar into a shallow bowl or dish.

Next, roll cookies into powdered sugar rolling one cookie at a time while cookies are slightly warm. Once coated, place cookies on a plate until cooled completely. Re-roll powdered cookies into the remaining sugar again until coated completely.

Serve, share, & enjoy!

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Mini Pumpkin-Pie Bites

If you haven't heard: it's officially Pumpkin Season. Every other Instagram photo, Facebook status, or Tweet is "Pumpkin this", and "Pumpkin Spice Latte that"... and I am not about miss out on this Pumpkin ride. So I gave my try at these little Pumpkin-Pie Bites... with freshly prepared whipped cream, nonetheless.

I was in a slump on what new recipe I wanted to try (there's just so many!) and my handsome-devil of a husband suggested I try to make mini Pumpkin Pies. You see, usually around the Holidays I try my hand at all sorts of mini pies (i.e. apple, pecan, chocolate... you get the picture), and well, he always ends up loving those little pies. If you didn't know, my husband, B, is my certified taste-tester and the best person for the job. (He's brutally honest in the cooking department). If he likes it, I blog it. This time B suggested I try a Mini Pumpkin Pie! And, with delight, I obliged!

All this chatter about Pumpkins lately I couldn't miss this opportunity to play around with Pumpkins and Pie. A match made in October heaven.

Apparently, in our house, the mini's are much better than the whole pie, and in my opinion a lot easier to make (and transport).... You know? For the Holidays and such.

There really isn't a whole lot to these and they're fairly simply to make. There's only a handful of ingredients and if you've never whipped your own cream you're truly missing out.

You'll need:

• Pumpkin Pie Filling
• Cream Cheese Frosting
• Egg
• Cinnamon
• Sugar
• Flour
• Pie Crust
• Heavy Whipping Cream

You'll also need a mini muffin pan and a mini-tart shaper, like this one (pictured - right) from The Pampered Chef

Start by pre-heating your oven to 450 degrees. Spray muffin tin with cooking spray and lightly sprinkle with flour. Next, mix your pie filling by combining the Pumpkin Pie, Cream Cheese Frosting, one Egg, Cinnamon, and Sugar. Blend until smooth. 

Next, (if needed) make your pie crust. I used Jiffy and prepared it according to package directions. Once your pie crust is prepared, roll into a large ball. Then pinch off a large quarter-sized amount of pie crust and roll into a small ball. Place a pie crust ball into each mini-muffin tin. Then, using the tart sharper press into mini pie cups. 

Next, fill your mini pie crusts with the pumpkin pie filling. I used a large freezer bag to "pipe" the filling into each pie cup. (Simply fill a large freezer bag with the filling, cut one bottom corner of the bag, and press the filling out of the cut corner). 

Next, place pies into the oven and bake for 10-15 minutes until crust begins to turn golden brown. Carefully, remove pies from the oven and let cool completely. 

Next, whip up your fresh whipped cream. Using a hand mixer, on medium-high, whip fresh whipping cream and 1/2 cup of sugar until it is fluffy and peaks begin to form. This will take about 10 minutes, so be patient. (I promise it's worth it!) I usually whip for a few minutes then let it rest. Then get back to whipping again until it's ready. Once whipped to your desired consistency, cover and place fresh whipped cream in the fridge to chill. 

Once pies are completely cooled, and the whipped cream is nice and chilled, top the mini pies with a generous dollop of whipped cream.

Place mini pumpkin pies in the fridge until you're ready to serve. 

Mini Pumpkin-Pie Bites

by Amanda Hicks

Prep Time: 5 minutes

Cook Time: 10 minutes

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Ingredients 

(make 14 - 16 Mini Pies)

For The Mini Pies

• Pie Crust
• 1 Pumpkin Pie (15 oz can)
• 1 cup Cream Cheese Frosting
• 1 Egg
• 1/2 teaspoon Cinnamon
• 1/2 cup Sugar
• 1 teaspoon flour

For the Whipped Cream

• Heavy Whipping Cream (8 oz)
• 1/2 cup sugar

Instructions

For the Pies

Pre-heat oven to 450 degrees

Spray mini muffin tin and tart shaper with cooking spray. Lightly sprinkle muffin tin with flour

Combine pumpkin pie, cream cheese frosting, egg, cinnamon, sugar, and flour in a large bowl. Blend until smooth

Make pie crust(s) according to package directions. Roll crusts into a large ball and then pinch large, quarter-sized pieces. Using your hands roll into a small ball and place each ball into each muffin tin. Then, using the tart shaper press the small pie balls into mini pie cups

Fill each pie cup with pumpkin pie filling

Place mini muffins in the oven to bake for 10 - 15 minutes until crusts begin to turn golden brown

Remove from oven and let cool on a cooling rack

For the Whipped Cream

In a large bowl combine heavy whipping cream and sugar

Using a hand mixer whip cream and sugar on medium-high speed, allowing cream to rest between mixes

Cream is ready once it begins to look fluffy and creates peaks

Cover and place in fridge to chill

Once mini pies are fully cooled down and the whipped cream is chilled, top each pie with a dollop of whipped cream. Place pies in the fridge until ready to serve.

Enjoy!

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Chocolate-Covered Peanut Butter Cookies

Soft peanut butter-y cookies meet dark chocolate-y goodness. 

These cookies are off the charts!

Perfect for an after-school snack, teacher gifts, or just to enjoy yourself. You can't ever go wrong with a peanut butter + chocolate combination.

I came across this wonderful recipe when I ordered my new Nordic Ware Baking Sheets. My husband loves Peanut Butter cookies and I love sweets. So with much anticipation I was ready to put my new baker's half sheet to work - and try this new recipe. Just like the baking sheet, these cookies did not disappoint. 

Chocolate-Covered Peanut Butter Cookies

Ingredients:

• 1/2 cup butter, chilled
• 1/2 cup peanut butter
• 1 1/4 cup flour
• 1 cup brown sugar
• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1 cup chopped peanuts (divided)
• 10 oz dark chocolate chips

Directions:

Preheat oven to 375 degrees

In a large bowl, using a hand mixer, mix butter and peanut butter on medium speed until well combined

Add 3/4 cup flour and next 5 ingredients (through vanilla extract) and mix until smooth

Add remaining flour and mix to combine

Stir in 1/2 cup chopped peanuts

Place level scoops of cookie batter on baking sheet

Flatten with a fork

Bake for 7 - 9 minutes, or until lightly brown on the edges

Remove from oven and let cookies completely cool on a wire rack

Melt chocolate over low heat. Once melted dip each cookie into chocolate and place on a baking sheet lined with wax paper. Sprinkle with chopped peanuts and refrigerate cookies until chocolate is set.

Enjoy!

Mix Batter until Smooth

Place even scoops onto cookie sheet. Flatten with a fork before baking

Cool cookies and let chocolate set

I hope these cookies get your week off to a great start! 

Pull-Apart Monkey Bread

Growing up my Mom would make Monkey Bread on early Christmas mornings. I can remember the house would smell of warm cinnamon and sugar as we rushed downstairs to open presents and stuff our faces all morning long with ooey-gooey warm little bite-sized sugary covered biscuit pieces.

Sometimes, I just can't wait until Christmas to make Monkey Bread, and neither should you. And, let's face it folks. We're all grown-ups here. If we want the Monkey Bread, we WILL have the Monkey Bread. At least that's how it goes in my Hacienda.

If you've never had Monkey Bread you're in for a treat! And, if you have had Monkey Bread, you should make some... I promise it's still just as delicious as when you were a kid. Like Christmas morning all over again.

Lately, I've been so nostalgic when it comes to food. I love how one simple thing like, Monkey Bread, can take you immediately back to a special moment and place in time. A memory that will be in your heart forever. Just like Christmas mornings as a kid, except without presents. Boo to that!

Oh, and that Caramel Sauce topping just dripping into, and out of, every crevice. Simple Perfection. 

You'll also have the added benefit of an amazing smelling house and a very satisfied husband, for those of you married folks. And, if you're not married, then all the more Monkey Bread for you to enjoy.. in peace.. with the entire gallon of Milk. There's always gives and takes when it comes to marriage. Can I get an AMEN!?

So, go ahead. Indulge a little. Haven't you ever heard of "Christmas in July"? 

Pull-Apart Monkey Bread (adapted from Pillsbury)

Ingredients:

• 1 cup of granulated sugar
• 3 teaspoons ground cinnamon
• 4 cans refrigerated biscuits (7.5 oz tube)
• 1/2 cup butter
• 3/4 cup dark brown sugar

Instructions:

• Pre-heat oven to 350 degrees.
• Grease a large Bundt pan with butter cooking spray
• Mix granulated sugar and cinnamon in a large 1-gallon zip-lock bag. Zip close and gently shake bag to mix cinnamon and sugar
• Cut each biscuit into fourths and toss into sugar/cinnamon mixture in the bag
• Using only fourth of the batch toss biscuit pieces to fully coat with cinnamon and sugar. Lightly shake between your hand to remove excess sugar and place in the Bundt pan. Continue working in small batches until all the biscuit pieces are covered and placed into the pan

• Meanwhile, melt butter in a small sauce pan. Once melted add the brown sugar and mix until a thick caramel sauce is formed
• Pour sauce over the biscuit pieces
• Bake in pre-heated oven for 40 to 45 minutes until golden brown
• Cool for 5 minutes
• Place a large plate over the Bundt pan, then flip the Monkey Bread onto the plate and out of the pan
• Sauce will continue to drizzle over the sides
• Server warm
• Enjoy!

Sweet 'n' Salty Raspberry Kisses {Valentine's Day Treats}

Have you heard?

Valentine's Day is right around the corner....

That's right, Friday is the big V-day.

So let's make something you can share with your loved ones, co-workers, friends, and, of course, your lover.

These fun and delicious little Raspberry Kisses are the perfect treat.

Spread some love, treat yourself, and enjoy all that is Valentine's Day. 

These are SO great! A little sweet. A little salty. AND only 3 Ingredients (+ sprinkles)

Here's what you'll need

For these Sweet 'n' Salty Raspberry Kisses you'll need:

• A bag of pretzels (I like the square ones)
• A small bag of White Chocolate kisses
• A small bag of Raspberry MnM's
• + fun sprinkles of your choice (optional)

Here's what you do

Kisses topped Pretzels

Lay a few pretzels on a microwave safe dish.

Place one kiss on top of each pretzel (pictured above).

Melted Kisses

Place the dish in the microwave and begin microwaving the kisses and pretzels in 20 to 30 second intervals.

Once they are beginning to melt remove from microwave (they will look like the picture above).

BE CAREFUL!!!! when removing from microwave -The plate may be HOT!

Next, top each Kiss/Pretzel with one M'n'M and smush it down while the chocolate is still warm.

Top with sprinkles.

Let them cool as you make your next batch. 

Cooling Treats

After the treats have cooled, pack them up in a fun tin or box and let them cool over night in the fridge. 

Pass them out and make someone's day!!

Easy, fun, and just lovely.

Wishing you all a wonderful Valentine's Day, and sending each of you lots-of-love!

I hope you have as much fun making these as I did.

Enjoy,

Amanda