~Iced Tart Cherry Oatmeal Cookies~

Classic iced oatmeal cookies, with a tart cherry twist! Chewy and full of flavor, these might just be your new favorite. I know they are mine! 🍒

~Iced Tart Cherry Oatmeal Cookies~

1 cup butter

1 cup brown sugar

1/2 cup white sugar

2 large eggs

2 tsp vanilla

1 tsp soda

1/2 teaspoon coarse salt

1 1/2 cups old fashioned oats

2 cups flour

1 cup dried tart cherries

Place dried cherries in a microwave safe dish, add 1-2 teaspoons water and microwave for 20 to 30 seconds. Stir and set aside.

Beat butter for 2-3 minutes. Add sugars and beat again until light. Add eggs, vanilla, and salt, beat well. Add soda, and flour. When mixed add oats. Gently stir in cherries.

Heat oven to 350

Line baking sheet with parchment.

Drop dough or using a large cookie scoop, six per baking sheet. Bake 14-16 minutes or until golden brown.

Icing:

Vanilla Icing:

1 cup confectioners

2 tbsp butter, melted

2 tbsp milk

1/2 tsp almond

1/2 tsp vanilla

In a small bowl, whisk sugar, butter, milk and vanilla until smooth. Glaze while slightly warm.

Makes 1 dozen large cookies

Recipe by Amy Richardson

~Pop goes my Heart!! With Baby Amish Popcorn!~ Pink Hawaiian Kettle•Browned Butter & Sea Salt•Rosemary & Black Pepper

What is Baby Amish Popcorn?!! Small and white delicate popcorn, that just melts in your mouth. Here are 3 simple recipes to get you started! Salty, sweet or savory!

~Pink Hawaiian Kettle Popcorn~

3tbs unfiltered virgin coconut oil

1/3 cup white sugar

1/2 cup popcorn

1/4 tsp Fine Pink Himalayan Salt

Stove top method:

Place all ingredients into stove top popper, and pop according to manufacturers instruction.

Alternative method:

Heat coconut oil and sugar together until dissolved. Drizzle over popped corn and sprinkle with salt.

~Browned Butter & Sea Salt Popcorn~

1/2 cup popcorn

3 tbsp butter

1-2 tsp fine sea salt

Stove top method:

Place all ingredients into popper, and pop according to manufacturers instructions.

Alternative method:

In a small sauce pan, brown butter over medium heat

Pour over popped corn and salt to taste.

~Rosemary and Black Pepper Popcorn~

1/2 cup popcorn

3 tablespoons Rosemary Oil

1-2 teaspoons fine salt

1 tsp black pepper

Stove top method:

Place all ingredients into stove top popper and pop according to manufacturers instruction.

Other method:

Lightly drizzle oil over popcorn and salt and pepper to taste.

Product information:

•Whirly Pop Popcorn Maker:

Whirley-Pop Popcorn Popper – Nylon Gear – Silver https://www.amazon.com/dp/B07Y3X733T/ref=cm_sw_r_cp_api_glc_fabc_s2h-FbBQM91YC

•Amish Baby White Popcorn:

Amish Country Popcorn | 6 lb Bag | Baby White Popcorn Kernels | Small and Tender | Old Fashioned with Recipe Guide (Baby White, 6 Lb Bag) https://www.amazon.com/dp/B00VJMJZ1I/ref=cm_sw_r_cp_api_glc_fabc_F3h-Fb05HRPDC?_encoding=UTF8&psc=1

•Stainless Steel Popcorn Bowl

IKEA

•Tin handled camping cups

Pack of 6 Stainless Steel Camping Coffee Mug Drinking Soup Cup 12-OZ https://www.amazon.com/dp/B08511VQKV/ref=cm_sw_r_cp_api_glc_fabc_C8h-FbHCBXS3D

•wooden tags

Michael’s

•Spectrum Rosemary Oil

•Spectrum Unrefined Coconut Oil

•Fine Himalayan Pink Salt

Walmart

•Orange Oil

•Basil Oil

Harmon’s

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•Recipes and party set up by Amy Richardson

~Classic Chocolate Pizzelle Cookies~

After the holidays, these simple and classic cookies always seem to call. Not too sweet, light and crisp, perfect with a hot cup of cocoa, or tea, a fire and a favorite book.

~Classic Chocolate Pizzelle Cookies~

1/2 cup butter, melted and cooled

3 eggs

1 cup sugar

2 tsp vanilla

3 tbsp cocoa, Dutch processed for a lighter cookie, Special Dark , for a richer chocolate flavor

1/2 tsp coarse salt

2 tsp baking powder

1 2/3 cup flour

Heat pizzelle iron according to manufactures instructions.

In a medium sized bowl, whisk together eggs, sugar, and vanilla until smooth.

Add cocoa, salt, and baking powder.

Stir in flour, when will mixed, add melted butter and stir until smooth.

To make cookies, lightly brush iron with butter.

Scoop about 1 tablespoon per cookie on to iron, close and cook until indicator light turns green if using electric. Gently remove cookie by sliding spatula underneath. Remove to cool on rack. Repeat with remaining dough.

Dust with powdered sugar, or drizzle with chocolate if desired.

Makes about 2 dozen.

~Churro White Chocolate Cinnamon Toffee~

Homemade toffee is a favorite during the week between Christmas and New Years. While the family is playing trivial pursuit, I traditionally whip up a batch, to please the players. But this year, I made a white chocolate, cinnamon & sugar….a churro twist! The easiest of all homemade candy!

~Churro White Chocolate Cinnamon Toffee~

1 cup butter

1 cup sugar

3 tbsp water

1 tbsp corn syrup

1 1/2 cups good quality white chocolate pieces

Cinnamon and sugar

Butter a large cookie sheet. Set aside.

Butter the sides of a medium sized saucepan.

Melt butter over medium heat. Stir in sugar, water and corn syrup. Cook stirring constantly until it reaches soft crack* 280 degrees. Tip*

Pour hot candy into prepared baking sheet. Spread quickly with metal spatula, pulling edges to make a nice thin layer.

Immediately sprinkle chocolate over the top. Let it sit a couple of minutes, then spread chocolate evenly to coat.

Wait a few minutes and then generously sprinkle with cinnamon and sugar.

Refrigerate to cool completely. Cut with a warm knife or with a pastry cutter to help maintain the chocolate.

Recipe by Amy Richardson

*Grandma’s Tip

For perfect candy, cook the candy until it reaches the exact color of peanut butter.

~Vanilla Gingerbread Caramel Popcorn Balls~

This recipe has been inspired from one of my Instagram friends, Jodi Worthington. We were talking about the best molasses, and she mentioned her Grandma’s old fashioned molasses popcorn balls. It instantly sparked an idea, so here’s to you  Jodi, and Grandma Dixie! Thank you for sharing  your tradition, and Merry Christmas! ❤️🎄❤️

~Vanilla Gingerbread Caramel Popcorn Balls~

1 cup popping corn, 

1/2 cup butter

1 cup brown sugar

1 cup light corn syrup

1 tbsp molasses

1/4 tsp vanilla

1/8 tsp ginger

1/8 tsp cinnamon

Pop corn, and remove any unpopped kernels. Place in a large bowl, and set aside.

In a large microwave proof bowl or 4 cup Pyrex measuring cup, measure out 1 cup corn syrup. Add molasses, butter, and brown sugar. Cook on high i the microwave on 45 second increments until butter is melted, and mixture is bubbling. Remove from oven and stir in vanilla, ginger, and cinnamon.

Pour gently over popcorn, and stir to coat. Let cool slightly. 

To form popcorn balls, butter hands., and pick up desired amount, and press lightly to form ball. Place on parchment. When set, wrap individually in cellophane or plastic wrap to keep fresh.

Makes 8-10 regular size popcorn balls or

16-20 mini size

Recipe by Amy Richardson