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Website of the Week: thejigsawpuzzles.com

December 18th, 2013

Let’s face it, it’s cutting it too close to Christmas for any website shopping ideas, so instead, I decided to share one of my favorite relaxing websites. Thejigsawpuzzles.com has a daily puzzle, along with a ton of themed puzzles. You have the option of making your puzzle really easy, or really difficult, depending on how many pieces you choose to have your puzzle separate into.  You also have the option of how you want those puzzle pieces cut. You can choose the classic cut, or mosaic, square, spiral, or elegant.

So if you love jigsaw puzzles, you will love this site! Or if you are looking for a little stress relief, this should do the trick, as long as you don’t make it too complicated!

Consumer Cafe: Aunt Teen Fudge

December 17th, 2013

This is the creamiest, yummiest fudge you will ever have. It melts in your mouth. It is a family favorite, and quite frankly I was surprised that I hadn’t already shared this recipe with you, so you are getting an extra special Consumer Cafe recipe today!

I have made this recipe for years, and Aunt Teen isn’t my aunt. But somebody has a lucky aunt who came up with this yummy recipe! I make a batch with nuts, and a batch without. This is also one of those recipes I make for relatives and friends, so they think I’m a super talented baker! Get a cute tin from the grocery store and voilà, you are a superstar!

Aunt Teen Fudge

  • 1 (7 ounce) jar marshmallow creme
  • 1 1/2 cups white sugar
  • 2/3 cup evaporated milk
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 2 cups milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla extract

Line an 8×8 inch pan with aluminum foil. Set aside.

In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.

Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

 

App of the Week: Fake Call From Santa

December 16th, 2013

Looks just like Santa, right? The Fake Call From Santa app allows you to pretend you have Santa on the phone with you. There really isn’t anyone there.  So it’s fake, but fun and free! It does ring (with a sleigh bell ringtone) so as long as the child doesn’t pull the phone from your ear you are safe.

 

And his picture shows up like he is calling you! I think I could have fun with some of my friends with this!

 

From the developer:

Please note: Santa only “calls” and DOES NOT ACTUALLY TALK.

***A free app to help you, help your kids behave all year long. Just take this fake call from Santa to remind your kids Santa is watching and even calling. Please note that Santa only calls and DOES NOT ACTUALLY TALK. So don’t let your kids try to speak to Santa through this app.

Load the app, hit “Start” when you’re ready to have Santa call you and then pretend you’re talking to Santa.

Sample use to encourage good behavior:

Parent: I love how you’re behaving so good today and Santa likes it too.
Kids: (Smile)
Parent: (Load the app) Oh look Santa is calling me, let’s see what he says. Hi, Santa, yes the kids are being good and you’ll bring them lots of presents if they keep being good? Perfect.

Sample use to deter bad behavior:

Kids: (Fighting over toys)
Parent: Stop fighting because Santa is watching.
Kids: What did you say?
Partner: (Load the app) Oh look Santa is calling. Hi Santa, yes the kids are being bad. You’re not going to bring them presents if they keep fighting? Ok, I’ll tell them….
Kids: (Stunned)

Consumer Cafe: Christmas Cookies

December 13th, 2013

Here it is boys and girls, some great Christmas cookie recipes I found for you all over the web.

Peppermint Crunch-Milk Chocolate Chip Cookies (from Culinary Concoctions by Peabody)

2 ½ cups all-purpose flour
¾ tsp. baking soda
1/8 tsp. salt
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
1 tsp. vanilla extract
2 large eggs, at room temperature
7 ounces milk chocolate chips
7 ounces Andes Peppermint Crunch Chips
In a small bowl, whisk together the flour, baking soda, and salt; set aside.

Using a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth, about 2 minutes.

Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the chocolate and peppermint chips.

On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours (do this part for real please).

Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.

Slice the logs into disks ¾ inch thick and place the disks 3 inches apart on the prepared baking sheets. If the chips crumble out (and they will), simply push them back in, they reshape nicely.

Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.

White Chocolate Cherry Shortbread (Better Homes and Gardens)

  • 1/2
 cup maraschino cherries, drained and finely chopped
  • 2 1/2
 cups all-purpose flour
  • 1/2
 cup sugar
  • 1 cup cold butter
  • 12 ounces white chocolate baking squares with cocoa butter, finely chopped
  • 1/2
 teaspoon almond extract
  • 2drops red food coloring (optional)
  • 2teaspoons shortening
  • White nonpareils and/or red edible glitter (optional)

Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

 In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

 Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds. 

Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

Storage: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutritional Information: Servings Per Recipe 60, Calories 87, Protein (gm) 1, Carbohydrate (gm) 9, Fat, total (gm) 5, Cholesterol (mg) 9, Saturated fat (gm) 3.

Chocolate Oatmeal No Bake Cookies* (morganmoore.typepad.com)
1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla 
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.
*I used to make these years and years ago and had completely forgotten about them so was thrilled to find this recipe!
 

ALMOND SNOWBALLS (Southern Living)
 
1/2 cup slivered almonds
1 cup butter, softened 
1 teaspoon vanilla extract 
1 cup powdered sugar
2 1/2 cups all-purpose flour 
1/4 teaspoon salt 
Parchment paper
1/2 cup powdered sugar
 
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Reduce oven temperature to 325°.
 
Process almonds in a food processor 30 seconds or until finely ground.
 
Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.

Gradually add vanilla and 1 cup powdered sugar, beating well. (Dough will be crumbly.)

Combine flour, salt, and almonds; gradually add to butter mixture, beating until blended.

Shape dough into 3/4-inch balls, and place 2 inches apart on parchment paper-lined baking sheets.

Bake at 325° for 12 to 15 minutes or until edges are lightly browned. Cool on baking sheets 2 minutes. Transfer to wire racks, and cool 10 minutes. Roll cookies in 1/2 cup powdered sugar.

I think I have gained about 10 pounds just typing up these recipes! Hope you enjoy!