The Tesky 5: Baking with my boys...

Christmas break is simply the BEST time of the year. By this time in the school year I am ready for a "little break" away from the craziness that being an elementary assistant principal can bring. I always think it will be time to just relax and enjoy my boys! Of course I offered to host Christmas Eve for my husband's side of the family since I had the time off. This meant the first couple days off where cleaning, food prepping and getting everything ready for the jolly big guy to come visit. This year our time off before Christmas was shorter than any other year leading up to the holiday. It felt like the first week of break was extremely busy and time went by quickly but I wouldn't change any of it! I couldn't let break pass by without making cookies and treats with my boys. Being in the kitchen is truly one of my happiest places to be. Baking is one of my greatest memories as a kid. I loved helping my mom bake and make chocolate chip cookies during the holidays. Kade, my youngest is always eager to help me in the kitchen. He loves helping me get out all of the baking goods, measuring cups. mixers and bowls. He helps read the directions and we have so much fun creating what he calls "yummies" together! Over the holiday we created some of our family favorites, Christmas Cheesecake, Sugar Cookies and Raindeer mix. We also added in some new treats that were a big hit as well. With 5 more days off I'm sure Kade will talk me into making some more treats but for now here are the recipes that we have made thus far over the holidays....

Christmas Cheesecake

For the crust:
12 honey graham crackers
1/3 cup butter, melted

For the Cheesecake:

4 8oz packages cream cheese, softened
1 cup sour cream
1 cup sugar
4 large eggs
1 tbsp cornstarch
1/8 tsp salt
2 tsp lemon juice
1 tsp vanilla extract

For the Raspberry Sauce

2 pints raspberry
1/4 cup sugar
1 tbsp lemon juice

Making the crust
1. Preheat the oven to 350 with a rack in the middle lower part of the oven.
2. Grease a 9-inch spring form pan with butter
3. Wrap the pan with foil, making sure the bottom is completely covered. Reserve.
4. Crush the graham cracker in a food processor until finely crumbled
5. Mix the crumbs and the melted butter until it resembles wet sand. Place the mixture in the bottom of the springform pan, press firmly and evenly on the bottom.
6. Bake the crust for 8-10 minutes or until it starts to brown (just slightly) Take it from the oven and let it cool.

Making the cheesecake
1. Beat the cream cheese, sour cream, sugar, cornstarch, salt, lemon juice, and vanilla extract until creamy and without any lumps about 5 minutes on medium speed. Mix it a little extra with a spatula to make sure everything is incorporated and mixed together with no lumps.
2. Mix the eggs, one at a time, over low speed, just until blended. The mixture should be creamy and silky.
3. Pour the batter over the cooled crust.
4. Set the springform pan- still wrapped in foil in a baking dish. Fill it with enough boiling water to cover 2 inches of the bottom of the pan. Bring the whole set to the oven and bake at 350 degrees for 55 minutes or until the outside looks slightly puffed but the center is still jiggly.
5. Once cheesecake is done, turn off the oven but keep the cheesecake in there, cooling for at least an hour. Place on wire rack after an hour and cool completely before moving to the fridge,
6. Chill the cheesecake overnight, uncovered.
7. Before serving, let the cheesecake stand at room temperature, about 30 minutes.
8. Unmold the cake, transfer to a serving dish and top with the raspberry sauce.

Making the Raspberry sauce

1. Combing all ingredients in a saucepan and cook for about 10 minutes or until the raspberries are broken down. If you like, pass the sauce through a strainer to remove the seeds.
2. Let it cool and serve over the cheesecake. I like to add some fresh raspberries to the top as well. Enjoy!

Sugar Cookies

1 cup unsalted butter
1 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 egg
2 tsp baking powder
3 cups all purpose flour

1. Preheat oven to 350 degrees.
2. In a bowl mixer cream butter and sugar until smooth, about 3 minutes.
3. Beat in the extract and the egg
4. In a separate bowl combine the baking powder and flour and add a little at a time to the wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough on the countertop surface. Wet your hands first and finish kneading the dough by hand. (I always have to do this step)
5. You do not chill the dough. I separate it out for each of my boys with a little flour on the surface. They can be a little on the thicker side about 1/4 of an inch. Have fun cutting out your shapes and bake on a greased cookie sheet for 8 minutes. Let cool before removing the cookies onto wax paper.

Frosting

1/2 stick butter, room temperature
4 cups powder sugar
1 tsp vanilla
2-3 tbs milk
food coloring

Mix all ingredients. Add food coloring and enjoy decorating your sweet treat!

Raindeer Mix

Box Chex cereal
Holiday m&ms
1 cup semi sweet chocolate chips
1/2 cup unsalted butter
1 cup peanut butter
1 tsp vanilla
4-5 cups powder sugar
2 cups pretzels

1. melt the peanut butter, butter and milk chocolate in the microwave for about a minute, mix and then heat for another 30 seconds.
2. In a large bowl, empty the chex cereal.
3. Mix the chocolate mixture over the chex cereal.
4. Add 4-5 cups powder sugar in a gallon size bag.
5. Add in the cereal mixture and let powder sugar coat the cereal.
6. Empty back into the large bowl, add m&m's and pretzels

Peppermint Kiss Oreo Balls

2 tbs peppermint mocha creamer
1 chocolate or Vanilla Almond Bark
1 reg package oreos
1 package cream cheese
Candy canes
peppermint kisses

1. Cream cheese to room temperature
2. Put half the oreos in a food processor and pulse until you have oreo crumbs. Add the other half of oreos to the food processor and pulse again, until all the oreos are fine crumbs.
3. Add the cream cheese and international delight creamer to the food processor, mix until well blended.
4. Line the baking sheet with silicone baking mat. Use a small cookies scoop to form uniform oreo balls. Place a peppermint kiss inside each oreo ball, roll it into a ball and place on a baking sheet. Freeze the oreo ball for 20 minutes.
5. Meanwhile place the candy canes in a plastic bag cover with a towel and use a rolling pin to crush them into small pieces, set aside.
6. After 20 minutes begin to melt the chocolate or white chocolate almond bark in a small pot over low heat on the stove. Stir occasionally until the bark is completely melted.
7. Remove the oreo balls from the freezer. To dip place one oreo ball in the pot of melted chocolate. Spoon chocolate over the side that isn't covered. Place on silicone mat. Continue dipping all oreo balls. Let each oreo ball sit for one minute and then sprinkle with crushed candy canes on top.
8. Allow them to cool to room temperature. Store in the fridge.