Cookies for Santa

Christmas is almost here and Santa cookies are a MUST! I mean, he has to keep his belly like a bowl full of jelly, right?

While I was surfing around for a perfect recipe to test out for the blog, I came upon SeriousEats.com and found some of the best advice for making the perfect sugar cookie! Here is a link to their recipe which is awesome, and here are 5 steps to perfect sugar cookies!


1. Measure Carefully
Any sugar cookie recipe is a delicate proportional balance of fat, sugar and flour, so be sure to measure your ingredients carefully in order to get the desired finished texture (crisp, chewy, delicate, melting, etc).

2. Mind Your Butter!
A key step in making sugar cookies is the creaming of butter and sugar. If the butter is too soft, your cookies will be greasy, and if it is too cold, they'll seem like lead weights. It is important to start with evenly softened butter, and the only way to do this properly is to take it out of the refrigerator and, uh, wait. Always soften butter in a temperate environment until it yields gently to pressure; if you want to hasten the process a bit, cut the butter into even sized pieces and spread them out. This is not the time to attempt any wacky moves in the microwave or on the stove top. If your recipe requires shortening, make sure it is ultra-fresh and stored in a cool, dry place to maintain the proper consistency.

3. Keep Flavorings Simple and of the Highest Quality
Sugar cookies are, by nature, an example of sublime simplicity. Vanilla is classic, and some freshly grated lemon or orange zest provides a nice contrast. Anything beyond that, and it becomes a different cookie.

4. Roll and Cut in a Dough-Friendly Environment
This means as far away from the screaming hot oven as possible. After chilling your dough, divide it into three or four pieces. Soften it just until you can press it slightly with your rolling pin; the dough should still be cool to the touch while you are rolling. Work in an assembly line, keeping the other pieces of dough chilled. Keep your rolling surface well dusted with flour—but not too much—and move the dough around to prevent it from sticking. Cut your cookies closely as possible to minimize the amount of scraps, since the dough will become tougher each time your re-roll it.

5. Move Your Baking Sheets
Rotate your baking sheets 180 degrees, halfway through the baking time. Baking on the center rack is best, but if you are using multiple oven racks, switch the position of the sheets, moving top to bottom, bottom to top. Both steps will help the cookies brown evenly and help to prevent over-browned edges.

I hope these help make your Santa cookies better than ever! Thank you to Serious Eats for your tips, and from all of us at Gourmet Momma, we hope you all have a VERY Merry Christmas with your families!! God Bless!

Cooking with Kids: Chocolate-Dipped Oreo Pops

Hey Everyone! I hope your all enjoying your summer! Its been over 100 here for over 35 days and I need a cool down treat! This one is fun for the kids to make and eat! So get in the kitchen with your family and make this awesome dessert together!!

Chocolate-Dipped Oreo Pops
Grocery List:
10 lollipop sticks
10 double-stuff Oreo cookies
1 1/2 cups (9 oz) semisweet chocolate chips
1 1/2 Tbsp solid vegetable shortening
Decoration: green sprinkles (jimmies), candy-covered chocolate drops (ice cream topping)

How to make it:
1. Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie.

2. Melt chocolate and shortening in a small bowl in microwave; stir until smooth.

3. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed.

4. Sprinkle around edge with sprinkles, making a “wreath.” Add chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe cellophane or plastic wrap; tie with bow for gift-giving.

**Store: Refrigerator 2 weeks

Nutritional Information:
(not available for this item)

Easy Desserts: Cherry Cheesecake Pie

Sometimes, even the Gourmet Momma gets off her healthy eating and just needs some dessert! And two of my favorite desserts are cherry pie (or cobbler...yumm!!) and cheesecake! So what happens when you mix them together? dooolllllllllllllllllll............................hehehe!!

Cherry Cheesecake Pie
Grocery List:
1 box (15 oz) refrigerated ready-to-bake pie crusts
1/2 cup sugar
1 Tbsp cornstarch
2 bricks 1/3-less-fat cream cheese (Neufchâtel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling (no sugar added if available)
White from 1 large egg, in a small bowl
1/3 cup sliced almonds (optional)

How to make it:
1. Heat oven to 350°F. Have ready a 9-in. pie plate.

2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-in.-wide strips. Cover with plastic wrap; refrigerate.

3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.

4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.

5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.

Planning Tip: Can be baked up to 4 days ahead. Refrigerate covered.

Nutritional Information:
(1 pie makes 8 slices)
330cal
19g fat
0g fiber
8 WW points

Easy Desserts: Lemon Meringue Bars

Wow! I haven't shared a dessert in a long time! And this is an amazingly fresha nd light dessert, especially after the heavy peppers! :) Have a great weekend everybody!

Lemon Meringue Bars
Grocery List:
1 stick (1⁄2 cup) unsalted butter, softened
2 Tbsp solid vegetable shortening
1⁄3 cup firmly packed light-brown sugar
1⁄3 cup granulated sugar
Yolks from 2 large eggs
1 tsp vanilla extract
1⁄8 tsp salt1-2⁄3 cups all-purpose flour

LEMON FILLING
4 large eggs, at room temperature
2-1⁄4 cups sugar
1⁄4 cup all-purpose flour
1 tsp baking powder
1 Tbsp freshly grated lemon peel
1⁄2 cup fresh lemon juice
Whites of 3 large eggs, at room temperature (use the two from the yolks used above)
1⁄4 tsp cider vinegar
1⁄3 cup sugar

How to make it:

1. Heat oven to 350°F. Line a 13 x 9-in. baking pan with foil, letting foil extend above pan at both ends. Coat foil with nonstick spray.
2. Beat butter, shortening and both the light-brown and granulated sugar in a large bowl with mixer on medium speed until well mixed. Beat in yolks, vanilla and salt until blended. On low speed, gradually add flour; beat until just blended.
3. Pat dough over bottom and slightly up sides of pan.
4. Bake 15 minutes or until pale golden and firm when gently pressed.
5. Meanwhile make Filling: In a food processor or with mixer, process or beat ingredients until blended. Pour over hot crust. Bake 20 minutes until filling sets slightly.
6. Meringue: Beat egg whites in a medium bowl with mixer on high speed until foamy. Add vinegar; beat until soft peaks form. Beat in sugar, about 1 Tbsp at a time. Beat 5 minutes more or until shiny, stiff peaks form when beaters are lifted.
7. Spread the meringue over Filling to cover, making swirls with back of a spoon.
8. Bake 15 to 18 minutes until peaks of meringue are golden brown. Cool completely on a wire rack. Lift foil by ends onto cutting board; cut in bars.

**These are best served the day they’re made.

Nutritional Information:
165cal
5g fat
0g fiber
4 WW points

Taking a break: DESSERT!!

So I am wrapping up the Taking a Break Posts with ONE POINT cookies!! These cookies will melt in your mouth, you would never guess they are healthy! :)
**AND DON'T FORGET TO SCROLL DOWN THE PAGE TO SEE ALL THE RECIPES POSTED TODAY!!!

Lime Cornmeal Cookies:
Grocery List
1 stick (1⁄2 cup) butter, softened
1⁄2 cup granulated sugar
Yolk from 1 large egg
2 1⁄2 tsp freshly grated lime peel
1 1⁄2 Tbsp lime juice
1 cup all-purpose flour
1⁄2 cup yellow cornmeal

Icing
1 cup confectioners’ sugar
2 tsp each lime juice and water
Green and/or yellow liquid food color (optional)

How to make it:
1. Beat butter and sugar in a large bowl with mixer on medium speed until fluffy. Beat in yolk, lime peel and juice. On low speed, beat in flour and cornmeal.

2. On a lightly floured surface with lightly floured hands, roll dough into an 8-in.-long log. Wrap and freeze 1 hour or until firm enough to slice neatly.

3. Heat oven to 350°F. Cut log in 1⁄4-in.-thick slices. Cut each slice in half. Place 2 in. apart on ungreased cookie sheet(s).

4. Bake 12 minutes or until edges of cookies begin to brown lightly. Cool on sheet 1 minute before removing to wire racks to cool completely.

5. Icing: Whisk sugar, juice and water in bowl until smooth. Whisk in a tiny amount (less than 1 drop) food color until lightly tinted. Scrape into a small ziptop plastic bag, snip tip off 1 corner and drizzle icing over cookies. Let dry.

**Planning Tip: Store in airtight container with wax paper between layers at room temperature up to 1 week or freeze up to 2 months.

Nutritional Information:
39cal
2g fat
0g fiber
1 WW point

Easy Desserts: Chocolate Fondue

With Valentines day coming up, you might not want to spend all day in the kitchen whipping up dessert for you and your sweetie to share!
Well, here is the perfect solution! This fondue can be made up to three days in advance! And its super easy to make! Just check it out!!!

Chocolate Fondue
Grocery List:
1 cup heavy whipping cream
1 lb bittersweet chocolate, finely chopped
2 to 3 Tbsp coffee or hazelnut liqueur (opt.)

Dippers: fresh pear slices, crisp ladyfingers, dried apricots, marshmallows, strawberries, basically any fruit, graham cracker's, etc.

How to make it:
1. In a 4-cup microwave-safe bowl, heat cream on high just until steaming, about 1 1/2 to 2 minutes.

2. Add the chocolate; let stand until shiny and softened, about 3 minutes. Add the liqueur and whisk until smooth.

3. Transfer to a ceramic fondue pot or ceramic chafing dish and keep warm over an alcohol burner or votive candle. (You can also use a very small slow-cooker, set on low.)
Serve immediately with Dippers.

Plan Ahead: You can make fondue up to 3 days ahead and refrigerate. Reheat gently in microwave until hot and whisk to recombine just before serving. Rinse and dry fruit up to 2 hours before serving; keep at room temperature. Cut pears just before serving.

Nutritional Information:
Makes 16 servings
200cal.
15g fat
2g fiber
5 WW points