baileys hot malibu bay

courtesy of: arizona republic
serves: 1

~ 1oz baileys irish cream
~ 1oz malibu coconut rum
~ 2oz hot chocolate
~ 2oz fresh espresso or hot coffee
~ dollup of whipped cream

combine all ingredients, except the whipped cream, in a irish-coffee glass or mug. top with whipped cream.

image: pat shannahan for azcentral.com

happy new year!

ooey-gooey double chocolate

courtesy of: milk
submitted by: missi
yield 18 cookies

*tip: read entire recipe before beginning

- 1/4lb unsweetened chocolate {4oz}
- 4tbsp butter {1/2 stick}
- 3 eggs
- 1c sugar
- 2tsp vanilla extract
- 1/2c flour
- 2tbsp cocoa powder
- 1/2tsp baking powder
- 1/2tsp salt
- 1lb bittersweet chocolate {chunks or chips}

1. in a bowl, set over a pot of simmering water, melt the unsweetened chocolate then melt the butter. {if doubling the recipe, melt the butter 1/2 stick at a time}. remove from heat and cool slightly.

2. in a bowl with the paddle attachment {or using a fork}, combine the eggs, vanilla, and sugar. mix until just incorporated and set aside.

3. sift together the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside.

4. add the melted chocolate to the egg mixture and combine. stir in the sifted dry ingredients and mix until just combined, then add the bittersweet chocolate.

5. cover dough with saran wrap and refrigerate for 1 hour.

6. preheat oven to 350. line cookie sheet with parchment paper.

7. grease your hands and divide dough into 18 portions and roll into balls. bake 2-3 inches apart for 12 minutes, turning the pan around halfway through. place the cookies, still on the parchment paper on a wire rack to cool. they will be very soft.

image: pragmatic

gingerbread drop cookies

courtesy of: bhg.com
submitted by: missi
yield 90 cookies

- 1c shortening
- 1-1/2c packed light brown sugar
- 1-1/2tsp baking soda
- 1-1/2tsp ground ginger
- 1-1/2tsp ground cinnamon
- 1/4tsp ground cloves
- 1/3c molasses
- 2 eggs
- 1tbsp milk
- 3-1/2c all-purpose flour
- 1/2c raisins {optional}
- 1/2c chopped pecan or walnut {optional}

1. preheat oven to 375. line cookie sheet with parchment paper.

2. in a large bowl, mix shortening for 30 seconds. add sugar, baking soda, ginger, cinnamon, and cloves. beat until well combined. add in molasses, eggs, and milk. beat until just combined. beat in as much flour as you can with the mixer and stir in the rest with a wooden spoon. stir in raising and nuts.

3. drop by rounded teaspoonfuls onto lined cookie sheet and bake for 8 min or until bottoms are lightly browned. cool on wire racks.

*tip: make and bake and freeze for up to 1 month. to serve, thaw at room temp for 1 hour.

image: the novice chef

pumpkin cookies

courtesy of: about.com
submitted by: missi
yield 3 dozen

- 1/2c butter, room temp
- 1/2c granulated sugar
- 1/2c light brown sugar, firmly packed
- 1/4c molasses
- 1 egg
- 1c canned pumpkin
- 2c all-purpose flour
- 1tsp baking soda
- 1-1/2tsp cinnamon
- 1/2tsp nutmeg
- 1/2c milk
- powdered sugar for dusting

1. preheat oven to 375.

2. in a large mixing bowl, cream butter and sugars until light and fluffy. beat in molasses and egg. stir in the pumpkin.

3. in a separate bowl, sift together flour, soda, cinnamon, and nutmeg. add to the sugar and molasses bowl with the milk. blend thoroughly without over mixing.

4. drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper. bake 12 minutes, until set. let cool for 1 min on sheet and move to a wire rack. cool completely before dusting with powdered sugar.

image: recipe archive