The Gifts of Christmas

18 Thursday Dec 2014

Posted by Lori @ Tasteful Blessings in Sweets

Tags

chocolate dipped pretzels, christmas gifts, food gifts, hope, Jesus, Joy, love, peace, pecan brittle, peppermint bark, pumpkin bread

Everyone loves a gift of food! If you don’t know what else to give someone – give them a foodie gift. People appreciate the thoughtfulness, time, and love put into homemade goodies.

It’s not too late to make some simple and delicious food gifts for your friends and family! I’ve come up with some easy recipes you can make quickly. These are some of my favorites to eat and to make. They are also fun to do with kids!

Chocolate Dipped Pretzel Rods are always a favorite!

Pecan Brittle is good for some one who doesn’t like something too sweet!

Mini Pumpkin Bread is so moist!

Peppermint Bark with crushed candy canes is the flavor of the season!

There are many special gifts we receive this time of year. But none are as special or important as the gifts of Jesus. I recently did a worship service for the residents of a local nursing home and shared a simple message with them, and I would like to share it with you too!

What IS Christmas?

Seems like an obvious question. In our society there are 2 types of Christmas – there is the Christmas with Santa and the Christmas with Jesus, and we celebrate both.

In both celebrations there are gifts and there is an element of Believing. In both, it is a time of anticipation and celebration – a time with your family and friends, fun activities, singing, and gatherings with food and gifts. Joyful and exciting.

Santa brings gifts and you have to “Believe” so when you wake up on Christmas morning you will find gifts under the tree. As children, we eventually learn that Santa isn’t real, and doesn’t bring the gifts. It was disappointing – remember when you found out that Santa was really Mom and Dad?? Ugh what a let down.

That is not the case with Jesus – He is Real! And He does bring gifts – gifts that are everlasting! His gifts will continue and He will not let you down!

Jesus brings the gift of:

Joy – that feeling of happiness and elation

Hope – just knowing there is so much more than this temporary life on earth – there is blessed eternity

Peace – the feeling of calmness and serenity; security

Love – the gift of kindness and compassion, hugs and kisses, understanding and a smile, and so much more!

These gifts don’t break, they don’t get old, or too small or worn out, they don’t get put away or thrown away. The gifts of Jesus are eternal!

Dear Friends, receive the gifts of Jesus this year and BELIEVE in Him! You don’t have to go anywhere or do anything special to receive them. Just open your hearts to Him. His gifts will be with us and will remain with us forever.

What is Christmas? Christmas is Jesus – son of God, a miracle sent from Heaven

Have a Blessed and Merry Christmas!

Chocolate Dipped Pretzels

Melt 6 ozs of almond bark or candy melts in the microwave for 1 minute. Stir. Heat for another 30 seconds. Stir and microwave for another 30 seconds. Stir until completely melted. Dip pretzel rods into melted candy and coat with your favorite toppings such as sprinkles, nuts, crushed candy canes, etc. Place on tray until set.

Pecan Brittle

1 cup sugar

1/2 cup light corn syrup

1/2 tsp salt

2 cups pecan halves or cashews

1 tsp butter

1/2 tsp cinnamon

1 tsp vanilla extract

1 tsp baking soda

Directions:

In a greased 2 qt bowl cook sugar, corn syrup, and salt on High 2-3 minutes until boiling. Cook 4 minutes. Stir in nuts, butter, vanilla, and cinnamon. Cook 2 minutes. Immediately, stir in baking soda until light and foamy. Quickly, pour onto a greased cookie sheet; spread. Cool and break into pieces. Makes 1 pound.

Mini Pumpkin Breads

3 cups flour

1 3/4 cup sugar

1 1/2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

1/4 tsp baking power

1-16oz can pumpkin

1 cup vegetable oil

4 large eggs, lightly beaten

2/3 cup chopped nuts

2/3 cup raisins

Directions:

1. Heat oven to 350. Grease and flour four 6x3x2 inch baking pans

2. Mix flour, sugar, baking soda, salt , cinnamon, nutmeg, cloves, and baking powder. Add pumpkin, oil, eggs, nuts, and raisins. Stir until dry ingredients are moistened and mixture is smooth. Pour into prepared pans.

3. Bake for about 45 minutes (I started checking at 35 minutes) or until a wooden pick inserted comes out clean. Remove from pans and cool on wire racks.

4. Wrap in plastic wrap, then in aluminum foil, and store overnight for better slicing, if desired.

* I didn’t add any nuts or raisins to my recipe. Also, this can be made into 2 regular 9x5x3 size loaves. Increase flour to 3 1/2 cups and sugar to 2 cups and the baking time to 60 minutes.

Peppermint Bark (courtesy of Pampered Chef)

3 candy canes, crushed

10oz of chocolate almond bark or chocolate candy melts

10oz of vanilla almond bark or vanilla candy melts

1 tsp peppermint extract

Directions:

1. Crush candy canes in a large resealable bag. Line a sheet pan with parchment paper.

2. Melt chocolate bark for 1/1/2 minutes. Stir until melted. Microwave more if necessary. Add peppermint extract. Stir well until mixed.

3. Melt vanilla bark for 1 1/2 minutes. Stir until melted. Microwave more if necessary.

4. Drop alternating scoops of chocolate and vanilla in rows onto a sheet pan about 11×7 size. Make sure the scoops are connected to each other in the pan. Using a knife, pull through across the chocolate and vanilla to create a swirl/marble effect. Sprinkle with the crushed candy canes.

4. Refrigerate for at least 15 minutes or until bark is set. Lift parchment and bark from pan. Break into pieces.

Enjoy!!!

Christmas Blessings to all!!!

~Lori

Cookie Baking Time!

08 Monday Dec 2014

Posted by Lori @ Tasteful Blessings in Sweets

≈ 4 Comments

Tags

angel, baking, blessings, christmas, cookies, Jesus, Joy, sand tarts

This weekend was the 2nd Annual Cookie Baking Event at my house! My niece and I made several different kinds of cookies together. It is always such a delightful time, as we prepare for the celebration of the birth of Christ!

We made our families cookie recipes – ones that have been passed down through the generations – made by our mothers and grandmothers. We made the buttery, thin and crisp, rolled-out Sand Tarts, the soft cake-like Sugar Cookies, rich and sweet Pecan Balls, and the typical but all-time favorite, soft and chewy Chocolate Chip cookies.

Family is a blessing, and it is such a joy to share the tradition of making cookies together at Christmas time. But it is more than just baking cookies, it is a time of bonding, reminiscing about the past, looking forward to the future, sharing the love of our Lord, and discussing the importance our faith has in our lives. There is as much talking going on as there is baking! Just ask our husbands!

Soft Sugar Cookies

Sand Tarts – our grandma’s recipe

Pecan Balls – lots of butter and finely chopped pecans, first step, baked in the oven…

then rolled in confectioner’s sugar, twice

The joy of this event, led me to the verse below from the book of Luke 2:10.

“But the angel said to them, Do not be afraid; for behold I bring you good news of great joy which will be for all the people”

This is what an angel said to the shepherds in the field on the night of Jesus’ birth. The good news is JESUS – who brings joy to ALL people!

I hope in this season of such busyness, sometimes stressfulness, and maybe illness or even sadness, you can find the great JOY of our Lord in moments throughout your day. Whether it is when you are shopping, at holiday events, family and friend gatherings, or baking cookies together! Think of Jesus and believe in Him! The greatest gift we can receive is in the mystery and wonder of the Holy Child sent from our Father in Heaven. He brings us joy, and He is the reason for celebrating Christmas!

The Angel

Happy Cookie Baking!

Blessings,

~Lori

Grandma’s Sand Tarts

Ingredients:

1 1/2 cup butter

2 cups sugar

3 eggs

1 tsp vanilla

1/4 tsp salt

3 1/2 cups flour

1 egg white

Directions:

Cream butter and sugar until creamy; add eggs. Beat for 2 minutes. Add vanilla. Mix in salt and flour until a dough forms and all ingredients are incorporated. Form dough into a ball and chill for several hours. Remove dough from the refrigerator. Preheat the oven to 350 degrees. Roll out the dough until VERY thin. Cut out with your favorite cookie cutters. Brush with egg white and sprinkle with colored sugar, or cinnamon sugar, and/or finely chopped peanuts. Bake for 8-10 minutes.

Makes 8-10 dozen

Other recipes available upon request. Just let me know!

Mini Pumpkin Cheesecakes

17 Monday Nov 2014

Posted by Lori @ Tasteful Blessings in Sweets

≈ 4 Comments

Tags

cheesecake, cream cheese, prayer, pumpkin, Thanksgiving, Thanksgiving dessert, whipped cream

Just a warning, these little things are dangerous! Because they are MINI! Which means you may actually eat more than what would be equivalent to a single piece of cheesecake! However, if you can control yourself, this is the perfect little Thanksgiving dessert!

Mini versions of dessert seem a bit more appealing – maybe because it is smaller and you don’t feel as guilty having just a little bit of dessert. Or you could do what I do to avoid that guilt and either skip the appetizer or eat a smaller portion of dinner just so you can have room for dessert! Not as much guilt with that approach! Dinner is not complete without dessert, especially on Thanksgiving!

We are only a little over a week away until the big turkey day! Are you ready?

Thanksgiving wouldn’t be Thanksgiving without something pumpkin. I will have the traditional Pumpkin Pie this year, but I like to add another dessert for variety, especially since the day is all about variety of foods! This recipe seemed like the perfect little ending for right after dinner, then, if there is room, maybe a piece of pie later. Sshh, that’s just between you and me!

I usually make mini-cheesecakes at Christmas topped with the traditional cherry pie filling. They are always a favorite because they’re an easy to eat finger dessert and pretty light. So, I adjusted the recipe by adding pumpkin, spices, and topped them with whipped cream.

To start making these mini delights, you have to make a simple graham cracker crust (directions below). Line a 12 cup baking pan with cupcake liners and fill 1/4 of the way full with the graham cracker mixture. Pat or press down gently.

Next, fill the cups with the cheesecake mixture. Filling them until they are about 2/3 full.

Bake for about 18-20 minutes at 350 degrees or until a knife inserted comes out clean. You may notice some cracks while they are baking, but that’s ok, they will disappear once they settle down in the cooling process. Remove from pan to cool. Once they are completely cool, top with whipped cream.

Yummy! Mini versions are just more appealing!

“And pray in the Spirit on all occasions with all kinds of prayers and requests” Ephesians 6:18

As I was discerning on what to write for this post, the message of prayer kept coming to me. Prayer is such an important part of our spiritual life. How can our Father know what we need if we don’t ask, how can He help if we don’t tell Him what is going on? Prayer is a direct connection to our Lord. Knowing how important it is to take time to pray, I struggle with finding the time to make myself sit quietly and pray, especially when I have a thousand things to do running through my mind. I realized that I tend to have a lot of mini-prayers throughout the day- a sort of praying on the go! For example, I offer a quick prayer of thanksgiving as soon as I wake up; I pray when I get into the car for the Lord’s safety and protection; I pray when I’m at work for the ability to stay focused and be productive; I pray, wherever I am, for a particular person when their name enters my mind; I pray when I start to feel anxious or worry about a situation; or I say a prayer of forgiveness if I unknowingly offended someone; and when I crawl into bed, I pray. My thoughts have actually turned into quick little mini-prayers. If you find yourself in the same situation of being unable to find the time to actually sit and pray, let your thoughts become mini-prayers. No matter how small they are, and no matter where you are, the Lord will hear them and will answer them!

Blessings and enjoy!

~Lori

Mini Pumpkin Cheesecakes

Preheat oven to 350.

Crust:

1 1/4 cups Graham Cracker crumbs

3 tablespoons brown sugar

1/4 cup melted butter

1/4 tsp cinnamon

1/8 tsp nutmeg

Combine crumbs and brown sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter, mix until thoroughly blended. Into each cupcake liner, add a heaping tablespoon and gently press down with the back of a spoon or your fingers. (You may have leftover crumbs – save for another batch)

Filling:

1 8oz. package of cream cheese, softened (regular or less fat)

1/4 cup packed brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

sprinkle of cloves

1 egg plus 1 egg white

2 tablespoons maple syrup

1/2 cup canned pumpkin

In a large mixing bowl, beat the cream cheese on medium until light and fluffy. Add brown sugar, cinnamon, nutmeg, ginger, and cloves. Beat until combined. Add eggs. Beat until combined. Stir in the maple syrup and gradually add the canned pumpkin, mixing until well incorporated. Pour into cupcake liners, filling them about 2/3 full. Bake at 350 degrees for about 18-20 minutes or until a knife inserted comes out clean. Remove from oven and cool pan on a wire rack for 10 minutes. Remove cheesecakes from pan and cool completely on the wire rack. Refrigerate for 30-45 minutes. Top with whipped cream and serve.

Whipped cream:

1/2 cup heavy whipping cream

2 tablespoons confectioners sugar

1 tsp of cinnamon (optional – but makes it really good!)

Beat with a whisk or with electric beaters until soft peaks form – not too stiff – it should be the consistency to form a nice dollop!

Autumn Glory – Jewish Apple Cake

02 Sunday Nov 2014

Posted by Lori @ Tasteful Blessings in Sweets

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It is a rainy fall Saturday morning… the leaves are really coming down now. What a perfect day to bake something warm and cozy.Something that will go nicely with a hot cup of coffee. You can just imagine it now, right?

I’m always thinking about pumpkin and apple recipes at this time of year. Since I’ve already made a batch of Grandma’s Pumpkin cookies for my niece’s baby shower, and pumpkin breads for our church. It was now time to make something with apples. I was thinking about apple pie because it is getting very close to that time of year… you know… turkey, mashed potatoes, cranberry sauce, and PIES!! However, my memory took me back to a cake my husband brought home for us after a client meeting at a local diner. The client insisted he take one home and try it. Well, let me tell you it was one of the most delicious cakes I ever ate! Incredibly moist and flavorful and soft apples coated with cinnamon. It was like an apple pie in a cake =DELICIOUS!!! It was called a Jewish Apple Cake – have you ever heard of it?? I had read about a diner that was known for their Jewish Apple Cake but never saw one for sale anywhere. I found a recipe and wanted to give it a try. Please try this recipe! You will NOT be disappointed! Neither will those you share it with. It is guaranteed to please!

This recipe prompted me to dig out my old gadget friend the “apple, peeler, corer” device. You don’t need this gadget to make the recipe – the old fashioned way of peeling, coring, and slicing with a paring knife does the trick too! But I thought it would be fun to play with it. When my boys were little, they used to love the “apple spaghetti” it made. I miss those days!

It slices them so evenly and thin. I used MacIntosh apples for this recipe. They have a good flavor and are softer than some of the other kinds of apples.

Usually when I’m baking or cooking, I love to listen to music. It just lifts my mood! My favorite genre of music is contemporary christian. MercyMe is one of my favorite groups! One particular song is sticking in my head right now. The song is “I am” by MercyMe. One of the verses is “Alleluia He lives in me”! It makes me feel so praiseworthy! He does live in me, because He created me!

“In Him we live and move and have our being” Acts 17:28

This verse is a key reference in the book Sudden Glory by Sharon Jaynes. It is written to remind us how to recognize God’s presence throughout our busy days. I tend to recognize God in the music I listen to everytime I’m in the car, sometimes at work, and when I’m at home. The lyrics constantly remind me of Him. God’s presence surrounds us – whether it is through prayer, or music, or what we read, what we see, what we hear, and certainly through what we taste!! God is with us and lives in us!

God’s glory is ready to be revealed to you today. Are you recognizing it?

Enjoy the recipe!

Peace and Blessings to you all!

~Lori

Jewish Apple Cake

6 cups peeled thinly sliced cored and peeled apples (about 3 large apples or 6 small apples)

1 cup sugar

4 teaspoons cinnamon

3 cups flour, sifted

1 tablespoon baking powder

1/2 teaspoon salt

4 large eggs

1 1/2 cups sugar

1/2 cup light brown sugar

1 cup oil

1/2 cup orange juice

2 1/2 teaspoons vanilla

1 cup chopped walnuts or pecans (optional) I didn’t use in this recipe.

Directions

Preheat oven to 350. Grease and flour a tube or bundt pan.

Mix apple slices with cinnamon and 1 cup sugar, set aside

Beat eggs with 1 1/2 cups sugar and light brown sugar. Alternately add the dry ingredients and the oil to the wet ingredients, then add the orange juice and lastly the vanilla. Beat for 1 minute.

Pour 1/3rd of the batter into a greased and floured tube pan. Layer 1/3 of the apple slices (and nuts) over the batter. Repeat with another layer of batter, apple, (and nuts). Then a final layer of batter, apples, (and nuts). Drizzle the cake with the remaining cinnamon-sugar syrup.

Bake for 1 1/4 hours or until tester comes clean. (check at least 10-15 minutes sooner for varying oven temperatures and baking pans).

Cool cake in pan for 30 minutes. Invert pan onto cooling rack to remove and cool completely.

Enjoy!

Heavenly Little Gems

29 Friday Nov 2013

Posted by Lori @ Tasteful Blessings in Sweets

≈ 1 Comment

Pumpkin Cookies

These are heavenly little gems!

My grandmother used to make these cookies every Christmas and they were always everyone’s most favorite! I haven’t met a person that doesn’t like them! So the tradition carries on with these soft cookies topped with brown sugar icing.

Grandma’s Pumpkin Cookies

1 cup butter
1 cup sugar
1 cup canned pumpkin
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Icing – (prepare ahead of cookie baking)
Cook on low 3 tbsp. butter, 4 tsp milk, and 1/2 cup of brown sugar in a medium sauce pan, stir until sugar has dissolved. Cool. Add 1 cup of powdered sugar and 1 tsp of vanilla. Mix well. It should be thinner than regular icing. Add milk by the tsp to get to a glaze-like consistency.

Preheat oven to 375 degrees.
Cream the butter and sugar. Beat in the egg until light and fluffy. Add the pumpkin and mix gently.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
Add the flour mixture to the pumpkin mixture. Mix well.
Drop by small teaspoonfuls on an ungreased cookie sheet. Bake for 10-12 minutes until set – will be soft and cake-like. Spread icing on warm cookies.

Enjoy! Blessings to all in this Thanksgiving season!

“Give thanks in all circumstances. For this is God’s will for you in Christ Jesus”
1 Thessalonians 5:18

As we gathered around the Thanksgiving table this year, we each shared what we were thankful for. It was unanimous that we were all thankful for our loved ones! Indeed! They are such a blessing in our lives! Reflecting back over the past 11 months, soon another year has passed, I have so much to be thankful for! The year has gone by without incidents or challenges, and we were blessed with a second beautiful, healthy grandson! I feel particularly blessed for a year like this, considering the year before my father had passed away and years prior were filled with challenges with my husbands health, my son’s health, and issues with the weakening economy and the effect it had on our business, and other challenges life throws our way. But the Lord pulled us through, and because of these challenges my faith has strengthened and my relationship with the Lord has grown immensely! I feel so blessed! As St. Paul states in his letter to the Thessalonians, we should give thanks in ALL circumstances -not just the good ones, but the difficult ones too, because it is His will for us. We don’t know why the unfortunate things happen in life but we must have faith that it is God’s plan and if we stay close in faith, hope, prayer, and thanksgiving we will experience the joy of a loving and faithful Father. I certainly can testify this! I’m so thankful for a loving a faithful Father!

As we end this season of Thanksgiving, may we go into the Advent season remembering all the blessings in our life, and ready to accept our Lord and savior, Jesus Christ, who the father sent to save us. Knowing there is so much more to Christmas then shopping, endless lists, and stress, we can find Peace in believing in the true meaning of Christmas! Continue to thank Him everyday as we prepare for the birth of our Savior!

Peace and Joy to you all,

Lori

Tasteful Blessings

~ to create an appetite, satisfy your hunger, and nourish your body and soul

Category Archives: Sweets

The Gifts of Christmas

Cookie Baking Time!

Mini Pumpkin Cheesecakes

Autumn Glory – Jewish Apple Cake

Heavenly Little Gems