My favorite new cookie for the Holidays is SOOO good. I copied it from Einstein Bro's Bakery in Atlanta. Basically, find any gingersnap recipe and add White Choc. chunks or chips and chopped almond slivers. I dip the balls in green or red colored sugar (just the tops) and bake as directed. This gives you an updated version and have been a huge hit at all my parties.
Speaking of...it is 12:17 in the morning and I am baking right now. I am hosting my 13th annual cookie exchange in the morning. Right now, a German Chocolate Bundt cake is in the oven. I think the recipe came from Good Morning America. Just take 1 box German Choc. Cake mix, 3 large eggs, 1/3 cup vege. oil, 1 cup water and, yes...1 can of German Choc. (caramel pecan) icing. Blend all for 1 min. Scrape down sides, Beat for 2 more minutes and pour into prepared bundt pan. Bake for 30-35 min. on 350@. Wrap in foil and keep at room temp. for 1 week or freeze for up to 6 months! I hope it is as good as it smells.
Merry Christmas and to all of you fellow believers out there...
Remember the Reason for the Season!
Speaking of...it is 12:17 in the morning and I am baking right now. I am hosting my 13th annual cookie exchange in the morning. Right now, a German Chocolate Bundt cake is in the oven. I think the recipe came from Good Morning America. Just take 1 box German Choc. Cake mix, 3 large eggs, 1/3 cup vege. oil, 1 cup water and, yes...1 can of German Choc. (caramel pecan) icing. Blend all for 1 min. Scrape down sides, Beat for 2 more minutes and pour into prepared bundt pan. Bake for 30-35 min. on 350@. Wrap in foil and keep at room temp. for 1 week or freeze for up to 6 months! I hope it is as good as it smells.
Merry Christmas and to all of you fellow believers out there...
Remember the Reason for the Season!