CHRISTMAS BAKING DAY #2 UPDATE!

WHEW! It has been a busy day! We have made 2 pans of fudge and about 150 cookies already today.  We still have a couple more things planned, but wow! We have had these 150 cookies go in and out of the oven for a couple of hours now! In between batches, the kids have been wrapping the presents that they got for each other from the Dollar Store (HERE)!  Thank goodness for the super cheap “pennies on the dollar” Christmas wrapping paper we bought after the season last year (see idea HERE).  Talk about quite an interesting time allowing two 5-year olds and a 3-year old with a roll of tape! After they were done, they stuck them under the tree, only to discover that the baby knows how to unwrap gifts! Guess they will be put up until we need them 🙂 What fun, memories and joy!!!

I first want to start off by saying that the Snowflake Surprise Brownies from yesterday were so fabulous!!! We each had a taste after dinner and there were amazing. I am considering baking another pan as we still have enough mixes in our Thrifty Couple store to make another! Yummy! Details HERE!

ALL OF OUR RECIPES ARE PEANUT AND TREE-NUT FREE/SAFE FOR THOSE ALLERGIC.

Anyway, here is what we have done so far today:

1. 2 Pans of Marshmallow Creme Fudge -Nut Free. We just followed the recipe on the back of the Marshmallow Creme jar – with modifications for nut-free. You can find the original recipe HERE.

Ingredients needed:

Directions for preparation:

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow creme; stir until completely melted. Add vanilla; mix well.

POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Here’s the fudge cooling!

2. About 150 Oatmeal Craisin Cookies (this makes a lot, you may want to cut this in half or more, unless you are wanting to make a lot 🙂 !

Ingredients Needed:

• 2 cups butter, softened
• 2 cups packed brown sugar
• 2 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups quick cooking oats
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 cups Craisins

Directions on Preparation

1. Beat butter, sugars, eggs and vanilla for 5 minutes with an electric mixer on medium speed. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add the butter/sugar mixture to the dry mixture and mix until moistened.
2. Mix in Craisins.
3. Drop by teaspoonfuls onto greased cookie sheets, slightly flatten and bake for 12-14 minutes at 350 degrees.

SUMMARY: Thus far, we have made the following:

• 13″x9″ pan of Snowflake Surprise Brownies
• 60 Chocolate Lava Bombs
• 2 8″x8″ pans of Marshmallow Creme Fudge
• 150 Oatmeal Craisin Cookies
  

We have used every ingredient from the supply of groceries we had on hand and have bought over the past several months at rock bottom prices. However, I did notice we were going to run out of sugar and oil, so I made a run and grabbed those. They cost me $3.34 total between the 2 – so we have spent $3.34 (plus the other super cheap ingredients purchased previously) so far for this baking adventure! What a blessing and hope others enjoy the fruits of our labors when we pass them around 😉

We still plan to make our version of Ginger Snaps and Sugar Cookie Cutouts for the kid’s Christmas Party with their church friends! We will let y’all know the finished results when we are done! Y’all come back now for the update!