Christmas Chex Mix

INGREDIENTS

13.5 oz Rice Chex
2 cup coconut
2 cup slivered almonds
1 cup dried cranberries
1 cup light corn syrup
1.5 sticks butter
1 cup granulated sugar
1/2 tsp kosher salt
1/2 tsp baking soda
1 tsp almond extract

DIRECTIONS
Line half sheet pan with wax paper.

In a large bowl, mix Rice Chex, coconut, almonds, and dried cranberries. Set aside.

In a medium sized pot, over medium heat, bring corn syrup, butter, sugar and salt to a boil, stirring constantly.

Remove from heat, and add baking soda and almond extract. Mixture will bubble.

Pour over dry ingredients, and stir to coat.

Spread evenly over wax paper lined sheet pan. Cool 1 hour.

This is what I will probably eat every day in heaven, or not be allowed to eat in hell. It brings back memories of eating something very similar on cheer bus trips in high school. Only that definitely took out a filling, which then chipped a tooth, and was not nearly as delicious as this. There is just enough syrup to coat every ingredient, while still maintaining that delightful crunch from the Chex and slivered almonds. The flakes of coconut give it a "it just started to snow" vibe and complements the almond extract flavor, and the dried cranberries bring a tart sweetness and color. Definitely my new favorite.

Martha's Chocolate-Raspberry Cake

Recipe Adapted from Martha Stewart

INGREDIENTS

CAKE
Vegetable-oil cooking spray
1 1/2 cups all-purpose flour
1/4 cup Dutch-process cocoa powder
3/4 teaspoon baking soda
1 teaspoon coarse salt
1 1/2 sticks unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs, room temperature
1 tablespoon almond extract
1 cup buttermilk, room temperature
4 ounces bittersweet chocolate (61 percent cacao), melted and cooled
FILLING
24 ounces fresh raspberries (a scant 6 cups)
3/4 cup plus 2 tablespoons sugar
Pinch of coarse salt
2 teaspoons fresh lemon juice

DIRECTIONS

Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray, then dump some flour in, and shake until coated with a light layer of flour. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in almond extract. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.

Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.

Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.

Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

Fact: I am terrible at reading recipes lately, and once I get the ingredients together, I put them together using whatever method would work best based on the ingredients. Which is probably how I didn't catch that this should have been made using THREE cake pans. While my cake turned out okay, using three pans would've made it so much easier with the filling and frosting. #whoopsie This cake is RICH, and slightly tangy from the raspberries. I am definitely going to keep baking this chocolate cake recipe, and the frosting is to die for! I used almond extract instead of the raspberry liquor, mostly because I didn't want to buy (let's be honest find in my home) Chambord. I do like almond with raspberry together, so I was pleased with the result.

Sodalicious Cookies

Recipe Adapted from Favorite Family Recipes

INGREDIENTS

For the Cookies:
1 c. butter, softened
3/4 c. canola oil
1 1/4 c. sugar
3/4 c. powdered sugar
2 Tbsp. water
2 eggs
1 tsp almond extract
5 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
For the Frosting:
1/2 c. butter, softened
3/4 c. sour cream
1/2 tsp almond extract
dash of salt
1 1/2 - 2 lbs. powdered sugar
1-2 Tbsp. milk (or as needed, to taste)

DIRECTIONS
For the Cookies:

Preheat oven to 350-degrees.
In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs. Then add almond extract, and mix thoroughly.
In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
Roll dough into golf-ball sized balls and place on cookie sheet lined with parchment or a silpat.
Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie to about 1/2 inch in thickness.
Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the Frosting:
Cream together butter, sour cream, extract, and salt. Slowly add powdered sugar, and mix until desired consistency (you may not need all of it). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve! Store in an airtight container in the refrigerator to get that soda shop experience.

Guys, I am slowly increasing my A1C with the addition of SodaBomb! in Roosevelt- they are fantastic! Thankfully, they do not have Sugar Cookies every day like those other soda shops (Sodalicious, Swig) and I can keep myself in check. BUT their sugar cookies are vanilla flavored- still delicious- but they don't quite live up to the amazingness that is a Sodalicious Sugar Cookie… sorry Swig, the one time I gave you a chance-at the original, your sugar cookies were meh. Anyway, I had to find something to fill in the void, and I finally gave making some myself a chance. I'm SO glad that I did. These are SO good! If you are a monster, and do not like Almond Extract, go ahead and make them with Vanilla- just know that they won't be as good! Also, these get SO MUCH BETTER after sitting in the refrigerator over night.

Cranberry Apple Pie

adapted from A Bountiful Kitchen

INGREDIENTS

7 Granny Smith Apples, peeled, cored and sliced
1 cup fresh cranberries, washed
1 1/4 cups sugar
1/2 cup flour
1 tablespoon cinnamon
1 teaspoon almond extract
2 tablespoons lemon juice
dash salt

2 9-inch pie crusts

Egg wash

Sugar

DIRECTIONS
Preheat oven to 375 degrees. Place rack on bottom third of oven.
Place bottom crust onto 9-inch pie plate. Set aside.
Place apples in large bowl and mix with cranberries. Add rest of filling ingredients and mix well. Fill bottom crust with apple cranberry mixture.

Place other half of dough on top of filling in pie plate. Crimp edges. Make slits on top of pie for steam to escape.

Brush with egg wash if desired, sprinkle with 2 tablespoons sugar.
Place pie onto foil lined cookie sheet (important, this usually bubbles over a bit.
Bake for about 60 minutes. Cover loosely with foil if pie is getting too brown.
Continue baking for about 10-15 minutes or until pie is bubbly and golden.

Remove from oven and let sit for at least four hours. This will prevent the pie from becoming a gooey mess, and help to keep it's shape when cutting and serving.