[Official Video] Angels We Have Heard On High - Pentatonix

New favorite Christmas bread!

I found a new favorite Christmas morning bread (that we will eat all year long!) from Annie & Everything! 

Christmas Morning Sticky Buns

***Prepare these the night before you want them for breakfast.  

That might be Christmas Eve, or it might the night before a special birthday, or any time you are craving the sticky goodness… (my mom used them at her bed & breakfast!)

            3/4 cup chopped pecans

             1 package (12 rolls) FROZEN roll dough — DO NOT THAW

1 box (3.4 oz) butterscotch instant pudding mix

1/2 cup melted butter

1/2 cup brown sugar

3/4 teaspoon cinnamon

1
. The night before you want to eat these (sorry for the obnoxious repetition, but I don’t want anybody to be disappointed by starting these on the morning they plan to have them!), grease a bundt pan.  Sprinkle pecans in the bottom.



2. Arrange 11-12 FROZEN rolls on top of pecans (however many will fit comfortably).


3. Sprinkle dry pudding mix over top of rolls.  (The “cook & serve” type of pudding will work in a pinch, but it will not make the nice sticky caramel like the instant pudding will.  Instead it will be rather runny — but it will still taste yummy.)



4. Stir together melted butter, brown sugar, and cinnamon, and pour the whole thing over top of the rolls.  PLACE IN A COOL OVEN OVERNIGHT.



This is what you will see in the morning.  Yea, baby!!



5. REMOVE THE ROLLS FROM THE OVEN.  This is very important.  If you do not remove them before preheating, you will not be a happy camper!  After removing the rolls from the oven, preheat to 350 degrees.  When the oven is up to temperature, return the rolls to the oven and bake 25-30 minutes or until golden brown.  Cool 5-10 minutes, then flip over onto plate.
And then it’s time to indulge in this thoroughly amazing, yummy, tender, sticky, gooey, mmmmm-delicious treat!!  Perfect with a cup of coffee or a cool glass of milk… oooo this is killing me….



 
Now that the kids are older, I have to make two batches of these sticky buns to keep the whole family happy.  But since they’re so easy and quick — and I want my fair share, lol — I don’t mind doing it! Try them for your family this year and see what they think — and also notice how relaxing your Christmas eve and morning are. I think you’ll start a new Christmas tradition!

Pentatonix - Hark! The Herald Angels Sing (live at the hmv underground)

Cranberry-Chocolate Chunk Cookies by Betty Crocker

I found a new favorite Christmas cookie! This is a recipe from Betty Crocker, where they use their own sugar cookie pouch, but I used my own recipe. It was delicious! 

There must have been some magic baking up in the Betty Crocker Kitchens when this recipe was developed, because this deceptively simple cookie is about to steal the show (and your heart). Perfect for bake sales, book clubs, Christmas cookie exchanges and anything in between, this genius recipe will disappear in almost the same short amount of time it takes to make them—maybe even faster. 

To keep it simple, we started with Betty Crocker’s sugar cookie mix, added a few heaps of dark chocolate chunks, tossed in dried cranberries and for a dazzling finish we sprinkled these confections with coarse sparkling sugar. We could have picked a different dried fruit, but the sweet-tart cranberries balance out the rich dark chocolate so perfectly that we’d say this combination is a match made in flavor heaven. Plus, with just 20 minutes of prep, you can make this always-impressive cookie in almost no time flat!

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix 

 

Butter and egg called for on cookie mix pouch for drop cookies 

 

1 bag (6 oz) 70% cacao bittersweet chocolate chunks (about 1 1/4 cups) 

 

3/4 cup dried cranberries

Steps

• Heat oven to 375°F. 
• Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops. 
•  Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container. 

  TIPS

  70% cacao bittersweet chocolate chunks give this recipe its premium flavor and texture. 

  Using a cookie scoop makes quick work of dropping the cookie dough. It also ensures cookies will be the same size and will bake the same length of time. Use a #40 scoop to make 1 1/2-inch balls, using about 2 tablespoons dough each.

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