Grinch Cookies

“The Grinch hated Christmas! The whole Christmas season! Now, please don’t ask why. No one quite knows the reason. It could be his head wasn’t screwed on just right. It could be, perhaps, that his shoes were too tight. But I think that the most likely reason of all May have been that his heart was two sizes too small.”

The holidays are a wonderful time to get together with your family, your friends, anyone at all really, but be careful! Don’t let the never-ending holiday cheer overwhelm you and turn you into a Grinch! Just remember how the story goes …

 Grinch Cookies

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Sous Chef Sunday: Kool-Aid Meringue Cookies

Oh, Kool-Aid, how the sons love you. How they will agonize over the packet selection at the grocery store, trying to find the perfect five or so for a $1, occasionally arguing amongst each other over whether they really want to waste one of their picks on plain, old orange. It’s always a bit of a bummer for them when they realize their packets have run out, and they’ve got to wait 2-3 more weeks for our monthly grocery trek to get anymore. Imagine their surprise when they saw me putting extra packets into the cart a few months ago. They were a bit surprised when I said we wouldn’t be drinking the grape or the cherry, but baking them instead.

These were super easy to make, and the kids enjoyed the slightly sweet taste as the cookies melted in their mouths. The older sons even learned how to separate an egg, something I didn’t do for the first time until just a few years ago. Son # 4 even helped pipe them out onto a baking sheet. He was pretty proud of himself and his ability to get his hands ‘dirty’. I’ve seen these described before as easy peasy lemon squeezy and that’s the truth!

Kool-Aid Meringue Cookies

4 Snos 'R' Us: koolaid meringue cookies

recipe originally from Adventures In All Things Food

4 egg whites, at room temperature
1/2 tsp. cream of tartar
1 c. superfine sugar (or pulse up sugar in a food processor till fine)
1 tsp. Kool-Aid liquid

Directions

1. Preheat the oven to 225 degrees.
2. In a stand mixer, beat the eggs till they are frothy. Then add in the cream of tartar and continue to beat until soft peaks form. Then start beating in the sugar, 1 tablespoon at a time, until it is all dissolved and the peaks are stiff. Rub a little of the egg whites between your fingers to check for gritty sugar. The mixture should be smooth. Then beat in a teaspoon of the Kool-Aid liquid.
3. Put in a piping bag with a 1M tip and pipe onto a parchment covered baking sheet or silicone mat. Keep the cookies uniform so they will dry evenly. Bake for 45 minutes and then turn off the oven and leave the cookies in for another hour. They should be completely cool and release easily from the baking sheet.
4. Enjoy right away or store in an airtight container.

Sous Chef Sunday: Lazy Cake Cookies

If Grandma’s cookies and your favorite brownie got together, this would be their love-child. And they’re glorious.

Moist and chewy, with the perfect amount of cookie taste. The sons love them because A.) they’re awesome and B.) because they almost always get a ‘yes’ if they ask to make them. I love them because A.) they’re freakin’ awesome and B.) because they’re so easy the kids don’t make a huge mess and I can finally eat a dessert I didn’t have to make myself. Everybody’s happy. Although, that could also be the after effects of the sugar high…Nah!

Never ones to be afraid of a little ‘flair’, the sons opted for pink/yellow Easter mini chips instead of the more traditional plain, ol’ chocolate. But, seriously, who doesn’t love a good cookie? Especially one with a little pizzazz.

Lazy Cake Cookies

4 Sons 'R' Us: Lazy Cake Cookies

Oh my. Pass the plate, please! *drool*

1 box yellow or white cake mix (you don’t have to stop there. Experiment!)
2 eggs, beaten
5 tbsp melted butter
2 cups chocolate chips or M&M’s

Directions

1. Mix together, put in a greased 9×13 pan and bake at 350 for 20 min! That’s it. Let them cool. Cut & serve!

When spreading the batter into your baking dish it’s OK if it doesn’t want to stretch out to fill the entire pan. Just make sure it’s as good as it will get and it will rise and fill as it bakes. To prevent the very sticky batter from sticking to your spatula and to make it easier, lightly grease the spatula before spreading.

Christmas Wreath Cookies

After years and years of the same, we were tired of leaving Santa the same old boring chocolate chip cookies every Christmas eve. Last year, by unanimous vote, we decided that these fun, fancy ‘cookies’ were the perfect thing for a change.These are so simple, they’re a perfect Christmas break activity for the kids. Even the youngest son got in on the action.

The sons were so happy last Christmas morning when the woke up and discovered that Santa had liked them so much, he ate almost the entire plate. Poor Santa. That (and all the milk) probably led to a giant belly ache. I wouldn’t know or anything. Just a guess. The big guy and I are tight and everything, but not that tight. Shake things up for Santa this Christmas Eve at your own house with these colorful Christmas ‘cookies’ or just have them as part of your celebration. However you decide to use them, whenever you decide to bake them they will be sugary sweet and perfect for the occasion.

Christmas Wreath Cookies

4 Sons 'R' Us: Christmas Wreath Cookies

1/2 cup (1 stick) unsalted butter
1 10-ounce package of miniature marshmallows
1 1/2 teaspoon peppermint extract
2 teaspoons green food coloring
1 cup white chocolate chips
4 cups toasted rice or corn flake cereal
1/4 to 1/3 cup cinnamon candies (such as Red Hots®)

4 Sons 'R' Us: Christmas Wreath Cookies

Directions

1. Prepare baking sheet with wax paper. Spray wax paper with non-stick cooking spray and set aside.
2. In large saucepan or Dutch oven, melt butter over medium heat. Add marshmallows and stir continuously until melted, scraping sides of pan so sugar crystals don’t form.
3. Turn heat to low. Add peppermint extract and green food coloring and mix well. Add white chocolate chips and stir until melted. Add cereal and mix well until all cereal flakes are well coated.
4. Coat hands with some of the non-stick cooking spray. Take about 1/4 cup of cereal mixture and form wreath shapes on wax paper coated baking sheet. Decorate each wreath with 3-6 cinnamon candies. I opted for 3 so they looked like Poinsettia leaves. Allow to cool for about an hour before serving. Store in an airtight container in single layers separated by wax paper or on baking sheet covered in plastic wrap for 4-5 days.