Category: Holidays

Kolachkes

If you hang around with me on Instagram, you may know that I participate in a collaboration with a number of foodie friends that has us exploring the cookbooks on our shelves each month. There are no rules besides trying three recipes each month that we haven’t made before in the many cookbooks we own. This month, I chose a WE Energies cookbook and gave Kolachkes a try! 

First, the WE energies cookie book. I don’t know about other states, but in Wisconsin, WE Energies has been creating a cookie book every year since 1928. It is distributed primarily in southern Wisconsin but you can also find digital copies (Check out the archives here!). I fondly remember looking through my mom’s editions as a kid and recognized the covers in the archives. 

Now for the Kolachkes. After doing some research, I was able to learn that these cookies are Polish or Czech, and are a traditional Christmas cookie. I was drawn to the cookie as it sounded like a simple shortbread like cookie (with the addition of cream cheese) and had a jam added. Many years ago, I tried a thumbprint cookie recipe and it didn’t go well. I figured this was my chance to redeem myself. 

I did change the recipe just a bit, by sweetening up the dough just a bit before I baked it and I think you will LOVE it. Please give these tasty morsels a try! 

Your Ingredients 

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups flour
  • 1/2 cup preserves, I used black raspberry
  • ⅓  cup powdered sugar
  • Additional powdered sugar

Your Steps to Kolachkes

Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼  cup flour to form a smooth dough. 

Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves. 

Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half. 

Bake for 12-17 minutes. Cool and dust with powdered sugar. I used a fine mesh strainer for this and it worked great!

These were incredibly simple and so good! I hope you enjoy them as much as my family did! 

Cut out 2 inch circles. I used a small wine glass!
Kolachkes formed and ready for the oven
Form and top with preserves.
Sprinkling powdered sugar on cookies
Dust with powdered sugar.
Finished Kolachkes
Ready to serve!

Tools of the trade

I haven’t added a “tools of the trade” segment to a blog post for a while, but I have to share my absolute favorite baking sheets. These guys are only used for cookies and other sweet treats and they are a favorite present from years past. Also! Dusting with powdered sugar was exponentially easier using my fine strainer. We use it for so many things: straining our maple syrup, rinsing canned beans, you name it. A tool that makes your life much easier, to be sure.

Finished Kolachkes

Kolachkes

Light, buttery, and sweet with a topping of fruit preserves, these Eastern European kolachkes are a perfect addition to your holiday cookie tray!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Cookies, Dessert
Cuisine American, Czech, Polish
Servings 3 dozen

Equipment

Ingredients
  

  • 1 cup butter softened
  • 3 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups flour
  • 1/2 cup preserves I used black raspberry
  • ⅓ cup powdered sugar
  • Additional powdered sugar

Instructions
 

  • Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.
  • Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.
  • Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.
  • Bake for 12-17 minutes. Cool and dust with powdered sugar.
Keyword black raspberry, Cookies, fruit preserves, kolachkes, kolachky, pastries, Polish kolachky, Shortbread
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Give some of these a try or check out my baking page for more inspiration!

JessLeave a comment

Buckeye Balls

I’ll be honest, I hadn’t heard of Buckeye Balls until about ten years ago. I was pursuing a foodie magazine a number of years ago around the holidays, and they had a section on holiday candy making. And I don’t know about you, but the pairing of chocolate and peanut butter ranks right up there in the top of flavor pairings in my world. So I quickly mixed up a batch, and instantly fell in love. 

Now, they have become a staple in my holiday baking and candy baking. It’s the number one request from my sissy when I am baking for our Winter Solstice celebration (I grew up celebrating the solstice more than Christmas). What I love about Buckeye Balls is that they mix up SUPER quick. They are no bake. And the chill time isn’t even terribly long. Forgot you were supposed to bring a treat for a party in the evening? These are a perfect idea!

This recipe will result in about 50 teaspoon sized treats. (I know many recipes call for larger Buckeye Balls, but I dig bite size treats.) 

Your Ingredients

  • ¾ cup creamy peanut butter
  • ¼ cup butter, softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil 

Your Steps to Buckeye Balls

Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl. Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours. 

Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth. Dip balls into chocolate using a toothpick (or fingers, but this is crazy messy). You can cover the hole formed from the toothpick, leave it, or drizzle the leftover chocolate like (this is what I like to do!) If you are going to drizzle, you truly don’t need anything fancy. Simply spoon the leftover chocolate into a small zipper baggy, snip the corner (smaller rather than larger), and squeeze and drizzle!

Mix it up!
Form into balls by the spoonful
Drizzle and chill!
So dang good!

Buckeye Balls

Peanut butter and chocolate pair so nicely in these quick and delicious Buckeye Balls. Great for any holiday treat tray!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 0 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 50 candies

Ingredients
  

  • ¾ cup creamy peanut butter
  • ¼ cup butter softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl.
  • Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.
  • Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth.
  • Dip balls into chocolate using a toothpick.
  • You can cover the hole formed from the toothpick, leave it, or drizzle with the leftover chocolate.
Keyword buckeye balls, candies, candy making, chocolate, chocolate and peanut butter, peanut butter
Tried this recipe?Let us know how it was!

Looking for other sweets and treats?

Check out a few of the recipes below or head to my baking page!

Jess2 Comments

Homemade Quick Fudge

For most of my adult life, I have been the Christmas cookie baker for all our get-togethers. I adore making batch after batch of cookies and candies to share with the people I love most. In the years before COVID, I would also bring a huge cookie tray to school to share with all my students. I mean, I said I want to share with the people I love, right? These cookie trays ALWAYS have a selection of this homemade quick fudge and it is loved by everyone. 

Everyone so much, in fact, that even my nephew (at the age of maybe 10) asked me to teach him how to make his own batch. It’s that good. And did I mention how easy it is? It mixes up in minutes flat and chills quickly. Better yet, you can add any sort of mix-ins you want. Want nuts? Put them in. Love coconut and almonds? Toast them up. 

Whatever flavor you dig, this homemade quick fudge will be sure to bring extra delight to your holiday treat display. Let’s get started!

Your Ingredients 

  • 2 cups chocolate chips, any flavor
  • 1 can sweetened condensed milk 
  • ¼ cup butter
  • Optional: ½ cup any sort of mix ins: toasted coconut, nuts, dried fruit
  • Optional: ½ teaspoon extract for flavor (think peppermint, orange, almond) 

YouR Ingredients for Homemade Quick Fudge

In a large, microwave safe bowl combine chocolate chips, sweetened condensed milk, and butter. Grease and line a 9×9 inch baking dish. Microwave chocolate chips in 30 second increments, stirring in between, until smooth. 

Stir in mix-ins and extract, reserving some to sprinkle on top. Pour into the lined pan and smooth them out. Sprinkle reserved mix-ins on top, cover, and chill for three hours. Remove the fudge from the fridge and from the pan. Cut into bite size pieces. Store in the fridge until serving. 

Combine the ingredients
Heat it up and stir it up!
So dang good!

Homemade Quick Fudge

Just three simple ingredients creates this homemade quick fudge that is perfect for any holiday treat tray!
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill 3 hours
Course Dessert
Cuisine American
Servings 20

Equipment

Ingredients
  

  • 2 cups chocolate chips any flavor
  • 1 can sweetened condensed milk
  • ¼ cup butter
  • Optional: ½ cup any sort of mix ins: toasted coconut nuts, dried fruit
  • Optional: ½ teaspoon extract for flavor think peppermint, orange, almond

Instructions
 

  • In a large, microwave safe bowl combine chocolate chips, sweetened condensed milk, and butter.
  • Grease and line a 9×9 inch baking dish.
  • Microwave chocolate chips in 30 second increments, stirring in between, until smooth.
  • Stir in mix-ins and extract, reserving some to sprinkle on top.
  • Pour into the lined pan and smooth them out. Sprinkle reserved mix-ins on top, cover, and chill for three hours.
  • Remove the fudge from the fridge and from the pan. Cut into bite size pieces. Store in the fridge until serving.
Keyword candy, candy recipes, chocolate, chocolate fudge, fudge, holiday treats
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Looking for other Holiday Treats?

Click any of the images below to get other delicious sweet treats or head right to my baking page!

JessLeave a comment

English Muffin Breakfast Bake

Well, I didn’t think I was a breakfast person. I have often declared that I am not a “breakfast for dinner” kind of gal because I don’t really care for breakfast food. Don’t get me wrong, I never skip breakfast. Ever. However, once I have eaten some breakfast food, I am done with it for the day. But then I made this English muffin breakfast bake and I don’t know friends, I may be convinced to create it for dinner! 

If you have experimented with breakfast bakes in the past, I am sure you have had one or two that just never seemed to finish cooking. It may be that the crescent rolls are doughy or that the eggs are runny. (These two problems inspired me to make a tortilla bake that was delish. You can check that one out here!) This one baked up nice and doesn’t have either issue and I am giving the English muffins all the credit!

What’s great about this particular recipe is that it gets fully prepped the night before and bakes up in the morning (You have to pull it out 30 minutes before you bake!) You can even do the browning of the sausage and dicing of the English muffins a few days in advance to save more time the night before. It also provides enough for a small crowd of 8-12 people, depending on the types of eaters you have. Add in some fruit, coffee, and juice and you’re set! 

Ready to get prepping? Let’s go! 

Your Ingredients

  • 1 pound bulk breakfast sausage⁠
  • 1 cup sweet peppers, any color, diced and divided⁠
  • 1/2 cup diced onion ⁠
  • 6 English muffins, cut into cubes⁠
  • 1 cup shredded cheddar cheese ⁠
  • 1 cup shredded mozzarella cheese⁠
  • 12 eggs⁠
  • 2 cups milk ⁠
  • ½ teaspoon salt⁠
  • ½ teaspoon pepper ⁠
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika ⁠ 

Your Steps ⁠To a Great English Muffin Breakfast Bake

In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠

The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠

In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠

Allow to cool 5 minutes prior to serving.

  • Brown up the sausage with some onion and green pepper!
  • Dice up some English muffins
  • Combine it all for a delicious meal for everyone!

Looking for a sweet treat to add to breakfast? Check these out!

English Muffin Breakfast Bake

This overnight English muffin breakfast bake is a great option when preparing for guests, but you don’t want to work the morning away!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 8 hours
Course Breakfast
Cuisine American
Servings 10 people

Ingredients
  

  • 1 pound bulk breakfast sausage⁠
  • 1 cup sweet peppers any color, diced and divided⁠
  • 1/2 cup diced onion ⁠
  • 6 English muffins cut into cubes⁠
  • 1 cup shredded cheddar cheese ⁠
  • 1 cup shredded mozzarella cheese⁠
  • 12 eggs⁠
  • 2 cups milk ⁠
  • ½ teaspoon salt⁠
  • ½ teaspoon pepper ⁠
  • ¼ teaspoon garlic powder
  • ½ teaspoon paprika ⁠

Instructions
 

  • In a medium pan, brown breakfast sausage with 1/2 cup sweet peppers and the diced onion. Cook until sausage is cooked through and peppers and onions are soft. Drain and set aside.⁠
  • The night before serving, grease a 9×11 baking pan. Cut the English muffins into 1 inch chunks and layer into the bottom of the pan. In a medium bowl, whisk eggs, milk, salt, pepper, and paprika. Pour over the English muffins. Sprinkle in sausage mixture. Top with cheese and additional diced pepper. Cover and allow to chill overnight. ⁠
  • In the morning, remove from the fridge 30 minutes prior to cooking. Bake in a 375 degree oven for 35-45 minutes, until a butter knife can be inserted and comes out clean. ⁠
  • Allow to cool 5 minutes prior to serving.
Keyword Breakfast, breakfast bake, breakfast casserole, breakfast sausage
Tried this recipe?Let us know how it was!

Jess4 Comments

Candy Cane Cookies

For as long as I can remember, my dad has requested these candy cane cookies (along with Pecan Balls otherwise known as Russian Teacakes). I have vivid memories of baking holiday cookies with my mom and sister as a kid. We had our list of go to recipes that we got from either the electric company baking book or the Betty Crocker big red book. We always did half batches and kept them in a cool room until it was time to enjoy them. 

I don’t have that same beautiful red Betty Crocker cookbook, but I was determined to make a candy cane cookie for my dad one year. My mom wasn’t available; I couldn’t get the recipe from her. That meant I got to create in the kitchen, and these little beauties came out. I don’t make them every year, but I feel all sorts of love for my dad when I do! 

I hope they are able to bring a smile to your face; that they become a family tradition like they are for us! Let’s get baking some candy cane cookies!

Your Ingredients

  • ¾ cup butter, softened
  • 1 cup white sugar
  • 2 eggs 
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract (that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon) 
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring (preferably gel to get that deep color)

Your Steps To Candy Cane Cookies

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt. Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached. Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight). 

Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up. Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes (see video below for more information). Optional: Sprinkle with red and white colored sugar for fun!

Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark. The goal is to just about be browning when you remove them from the oven. Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely. 

What a fun addition to your cookie trays, right?!

  • Create and split the dough!
  • Get the color on.
  • Check that red. So deep and beautiful.
  • Let them chill.
  • Form some snakes.
  • Twist them up!
  • And serve!

Candy Cane Cookies

A little peppermint extract and red food coloring create these beautiful candy cane cookies perfect for any holiday get together!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 3 hours
Course Cookies, Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • ¾ cup butter softened
  • 1 cup white sugar
  • 2 eggs
  • ½ teaspoon almond extract
  • ½ teaspoon peppermint extract that can be strong, so if you want a more subtle flavor, cut it to ¼ teaspoon
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • red food coloring preferably gel to get that deep color

Instructions
 

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs and almond extract. Beat until well combined. Stir in flour, baking powder, and salt.
  • Prior to being fully mixed, cut the dough in half. Add red food coloring to half of the dough and mix until the desired color is reached.
  • Form each half into a log, cover in plastic wrap, and chill at least 3 hours (or overnight).
  • Preheat oven to 400 degrees. On a lightly floured surface, roll equal parts red and white dough into snakes (I did about 35 grams at a time or ¼ cup). Line the red and white dough up.
  • Cut into approximately 3 inch sections. Roll the two colors together a little more to allow them to stick together. Twist to achieve the color twist and then form into candy canes
  • Place on an ungreased baking sheet (parchment paper lined would be great!) Bake 6 minutes, rotating at the 3 minute mark.
  • The goal is to just about be browning when you remove them from the oven.
  • Allow to cool 2 minutes before gently removing and placing on a wire rack to cool completely.
Keyword Christmas cookies, Cookies, holiday baking, holiday treats, peppermint
Tried this recipe?Let us know how it was!

Jess1 Comment