Candy Cane Kiss Christmas Cookies

Candy Cane Kiss Christmas Cookies

Christmas came early this year!

At the beginning of the month, Santa (aka, the UPS man) delivered a brand new WonderMill right to my front door. I had never used a WonderMill before. In fact, I’d never ground my own flour before either. I couldn’t wait to try it!

Traditionally, the week before Christmas, is cookie baking time and I go through a lot of flour. This year, instead of picking up a 5 pound bag of flour, I bought a 5 pound bag of soft white wheat berries.

The first cookie on my “to make” list is really more of a bar than a cookie. I had seen several recipes for Candy Cane Kiss Christmas Cookie Bars on Pinterest and they looked simple enough to make. The recipe I decided to go with is from The Girl Who Ate Everything blog. 

Now for the fun part…

Set the WonderMill on the table and attached the flour canister.

Candy Cane Kiss Christmas CookiesAfter pressing the “on” switch, pour soft white wheat berries into the top of the grain mill. (Note: The recipe calls for 3 ½ cups of flour. I recommend using 2 cups of berries.)

Candy Cane Kiss Christmas Cookies

In less than 2 minutes, you have fine, fluffy flour.

Candy Cane Kiss Christmas Cookies

Wow! Can’t get any easier than that, right?! Now, let’s get baking…

Preheat the oven to 350 degrees. Then, line a 9×13 cake pan with parchment paper. (If you don’t have parchment paper, spray the pan with cooking spray.)

Chop the candy cane kisses into small pieces and set aside.

Candy Cane Kiss Christmas Cookies

In a medium bowl, combine flour, baking soda and salt and set aside. In a large bowl, combine the butter and sugar. Using a mixer, beat until light and fluffy.

Add the eggs and vanilla and then mix until combined.

Candy Cane Kiss Christmas Cookies

Slowly add the flour mixture. Using a wooden spoon, stir until combined.

Candy Cane Kiss Christmas Cookies

Fold in the chopped candy cane kisses.

Candy Cane Kiss Christmas Cookies

Press mixture into the cake pan, making a “cookie cake”. Bake for 20 minutes or until the edges turn a light golden brown.

Remove from the oven and let cool completely.

Candy Cane Kiss Christmas Cookies

Cut the “cookie cake” into small bars and then it’s time to make the frosting.

In a large bowl, beat the butter and cream cheese until fluffy. Add the vanilla, powdered sugar and milk. Continue beating until the mixture is creamy.

Spread frosting on the cookie bars and sprinkle with the chopped candy cane kisses.

Merry Christmas!

Candy Cane Kiss Christmas Cookies
 
Author:
Serves: 2 doz
 
Ingredients
  • Cookies
  • 3½ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 1 ½ cups, chopped Hershey’s candy cane kisses, about 50 kisses
  • Frosting:
  • 4 ounces cream cheese
  • ½ cup butter, softened
  • 2 ½ cups powdered sugar
  • ½ teaspoon vanilla
  • 2 tablespoons milk
  • ½ cup chopped Hershey’s candy cane kisses
Instructions
  1. Preheat oven to 350 degrees and line a 9x13 cake pan with parchment paper. (If you don’t have parchment paper, spray the pan with cooking spray.)
  2. In a medium bowl, combine flour, baking soda and salt and set aside.
  3. In a large bowl, combine the butter and sugar. Using a mixer, beat until light and fluffy.
  4. Add the eggs and vanilla then mix until combined.
  5. Slowly add the flour mixture. Stir until combined.
  6. Fold in the chopped candy cane kisses.
  7. Press mixture into the cake pan, making a “cookie cake”.
  8. Bake for 20 minutes or until the edges turn a light golden brown.
  9. Remove from oven and let cool completely.
  10. Cut the “cookie cake” into small bars then make the frosting.
  11. In a large bowl, beat the butter and cream cheese until fluffy.
  12. Add the vanilla, powdered sugar and milk.
  13. Continue beating until the mixture becomes creamy.
  14. Spread frosting on cookie bars. Sprinkle with the chopped candy cane kisses.

About Julie Sczerbinski

Julie Sczerbinski is a Coach-purse carrying, Go-Bag packing wife and mom of two. She blogs at www.homereadyhome.com about her transition from country club to country living and from fast food to food storage with the hope of helping you make the change from a “flip the switch” lifestyle into a more self-reliant life.

Posted in Grain Mill Challenge | Tagged , , | Leave a comment

Freshly Ground Sweet Cornbread

Whole Grain Sweet CornbreadWith the weather getting cooler, it’s almost time for some of those cold air dishes. You know, the chili, taco soup, red beans and rice…. and what better to serve it with than a big pan of sweet, crumbly cornbread?

I’ve made this recipe for as long as I can remember, but I’ve always made it with store bought cornmeal until I received my Wondermill in the mail! The freshly ground cornmeal makes a world of difference in the freshness and texture of this recipe! Hope you like it!

Freshly Ground Sweet Cornbread
 
Author:
Recipe type: Bread
Serves: 35
 
Ingredients
  • 1 & ⅓ Cups freshly ground wheat flour (made with soft white wheatberries)
  • 1 Cup freshly ground cornmeal
  • ¾ C granulated sugar
  • 2 Tablespoons baking powder
  • ½ teaspoons salt
  • 2 large eggs, beaten
  • ⅔ Cup of milk
  • 4 Tablespoons vegetable oil
  • 1 can creamstyle corn
Instructions
  1. Preheat oven to 400 degrees.
  2. Place your Cast Iron skillet in the oven while it’s pre-heating. The secret to perfectly crispy cornbread is pouring your batter into a hot skillet!
  3. Mix all ingredients well, then pour into a well-seasoned, HOT 12 inch Cast Iron skillet.
  4. Bake for 25-30 minutes or until golden brown.
  5. You can also make corn muffins: Grease muffin tins or line with liners.
 Fill muffin tins ½ full, and bake for 15-20 minutes.
 (Makes 24 mini muffins or 12 regular sized muffins)

My favorite part about this recipe is that you can portion out the dry ingredients and vacuum seal them in a plastic bag or jar and just add the wet ingredients when you’re ready to bake! Just like a box of Jiffy! How simple is that?

Make It!

First, preheat your oven, and place your cast iron skillet in the oven while it’s pre-heating. The secret to perfectly crispy cornbread is pouring your batter into a well-seasoned, HOT skillet! :)

Next, ground your wheatberries into flour and corn into cornmeal if you haven’t already.

CornmealCornmealCornmeal

Mix all your dry ingredients, then add the wet ingredients until well mixed.

CornbreadCornbread

Pour the batter into your HOT skillet!

Cornbread

Then bake for 25-30 minutes or until golden brown on top! :)

Whole Grain Sweet CornbreadWhat About You?

Do you have a favorite from-scratch cornbread recipe that you love? What changes would you make?

About Lesslie B

Lesslie writes over at www.thebusybhomemaker.com. She is the wife of a wonderful, handsome man, a stay at home Mom to the most perfect 1 year old boy in the world, a (former) nurse, a cook, a baker, a DIYer, a clean freak with OCD tendencies, a born and raised Texas girl who has been transplanted in Oklahoma, a secret-but-not-so-secret prepper, and most-importantly, a follower of Jesus Christ. Life can get pretty hectic at her house: busy busy busy all of the time, but she tries to slow down, smell the wildflowers, and enjoy life as much as possible!

Posted in Grain Mill Challenge | Tagged , , , , , | Leave a comment

(View Past Posts)