by Meagan Pastore
Bryan Baldwin’s favorite: Oreo Balls
“My sister and I had such a fun time baking these together for the holidays. It makes it even better that they were so delicious!”
Ingredients
1 (8 ounce) package cream cheese, softened
36 OREO Cookies, finely crushed
16 ounces semi-sweet baking chocolate, melted
Directions
- Mix cream cheese and cookie crumbs until well blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
- Refrigerate 1 hour or until firm.
http://allrecipes.com/recipe/229415/oreo-cookie-balls/
Tom Reynolds’ favorite: Sugar Cookies with Eggnog
“My family always bakes them together. We eat and enjoy them later.”
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup white sugar for decoration
Directions
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
http://allrecipes.com/recipe/22850/chewy-sugar-cookies/
Jonny Friberg’s favorite: Chocolate Mousse
“Chocolate Mousse is the best! It’s creamy goodness that everyone would love.”
Ingredients
2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment: an instant-read thermometer
Directions 
- Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
- Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
- Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
- Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
http://www.epicurious.com/recipes/food/views/chocolate-mousse-107437
Tom Vidal’s favorite: Homemade Rice Crispy Treats
“I love the way they snap crackle and pop in my mouth. You can taste the marshmallow taste for hours after you eat them!”
INGREDIENTS
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
OR
4 cups JET-PUFFED Miniature Marshmallows
6 cups Kellogg’s® Rice Krispies® cereal
DIRECTIONS
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
- Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
http://www.ricekrispies.com/recipes/the-original-treats
Grace Guertin’s favorite: Peanut Butter Push Ins
“My grandmother makes them for us every Christmas. It reminds me of the holiday season.”
Prep Time: 45 MIN, Total Time: 45 MIN, Servings: 36
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
½ cup sugar
1/3 cup creamy peanut butter
¼ cup butter or margarine, softened
1egg
2 tablespoons whipping cream
1 teaspoon vanilla
¼ cup chopped unsalted peanuts
1 bag (12 oz) miniature peanut butter cup candies, unwrapped
Directions
- Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
- In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
- Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
- Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.
http://www.bettycrocker.com/recipes/peanut-butter-cookie-cups/6a3940a7-2745-4657-b143-9d1e5fff912e
Nick Thorpe’s favorite: Homemade Chocolate Chip Cookies
“Chocolate Chip cookies are scrumptious and remind me of my childhood.”
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
INSTRUCTIONS:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/
The First Launch 