There’s no time like the holidays, rolled in a pandemic, and deep fried in a political hellscape to try out some new recipes! To celebrate the end of an unprecedentedly long and labyrinthine year, the peeps have joined forces to share a little Christmas cheer.
Behold, Little Bird’s Recipes from the Roost!
We know you won’t be going to a holiday soirée. We know you won’t be impulse shopping in a crowded mall. We’re relatively sure you won’t be going from door to door to spread disease sing carols. Why not try out some new treats that are stamped with the Little Bird Seal of Approval? Go on!
Also, be on the lookout, because the 5th Annual Little Bird Holiday Spectacular Spectacular podcast is dropping soon, and you won’t want to miss it!
ALSO also, if you want these recipes in a self-contained, more portable document format, here's a handy link!
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. creamy peanut butter
1/4 c. butter or margarine, softened
1/4 c. shortening
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. baking powder
Granulated sugar (for rolling)
3 dozen milk chocolate stars or candy-coated chocolate-covered peanuts
- Heat oven to 375°F. Stir together 1/2 c. granulated sugar, brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder.
- Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet.
- Bake 8-10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack.
- 1 c. sugar
- 2 sticks unsalted butter
- 2 eggs
- 1 tsp. pure vanilla extract
- 3 c. all purpose flour
- assorted hard candy (life savers or jolly ranchers work great)
- 1 star or other large shaped cookie cutter
- 1 small cookie cutter
- Cream together sugar and butter
- Add egg and vanilla
- Mix in flour
- Remove dough and press into rectangular shape
- Wrap in plastic and refrigerate for one hour
- Remove and cut into thirds
- Roll out dough 1 piece at a time to 3/16" thick
- Cut out large cookie cutter shapes, and then smaller shapes inside them. Remove the smaller inside shapes.
- Place cookies onto parchment lined pans
- Separate candy colors into ziplock bags, cover with a towel and beat them with a meat mallet or rolling pin until they're crushed
- Fill holes or shapes cut out of the cookies with ground candy dust and bake 7-10 minutes at 350 degrees
- Watch closely, when they just begin to turn golden brown, they're done
- Let them cool slightly on the parchment before moving to a cooling rack
- 1 8 oz. block of cream cheese
- 1 pack sliced ham
- 3 stalks of green onion
- Set aside 3-4 whole pieces of ham.
- Chop green onions and remaining ham into small pieces.
- Combine green onions, chopped ham, and cream cheese in a bowl.
- Mix together well.
- Shape combined mixture into a ball shape.
- Cover ball with reserve whole ham pieces.
- Refrigerate for at least 10 minutes before serving.
(makes 5 glasses)
- 1 750ml bottle red wine (Zinfandel, Malbec, or Syrah are best, but any fruit-forward red wine will do!)
- 2 tbsp. That's Tasty Mulling Spices or build your own:
- cinnamon sticks
- dried orange peel
- 5 Cinnamon Sticks one per mug
- 5 slices orange one per mug
- honey or agave syrup to taste
- 5 shots brandy, bourbon, or cognac one per mug - optional
1. In a saucepan, combine one bottle of red wine with 2 tablespoons of mulling spices in a steeping bag or piece of cheesecloth.
2. Gently simmer for approximately 20 minutes, careful not to let the wine come to a boil.
3. Remove the spices, and add honey or Agave syrup to taste
4. Serve hot in mugs garnished with a cinnamon stick and orange wedge.
5. Optional: Add shot to mug for medicinal purposes.
(makes 3 dozen)
- 1/2 c. butter (softened)
- 1/2 c. sugar
- 1 egg
- 2 tbsp. instant coffee
- 2 tbsp. hot water
- 1 1/2 c. flour
- 1/4 c. milk
- 1/2 c. chopped walnuts
- Preheat oven to 375º. Grease cookie sheets.
- Beat butter and sugar, add egg and beat till light and fluffy.
- Dissolve coffee in hot water and add to butter mixture.
- Beat in flour and milk alternately.
- Stir in nuts.
- Drop by teaspoon-fuls (?) 2” apart.
- Bake 8-10 minutes. Let cool before glazing.
- 2 1/4 c. powdered sugar
- 1/4 c. cold coffee
- 3 tbsp. butter, melted
- 1 tbsp. unsweetened cocoa
- Add sugar and coffee alternately to butter; stir till smooth.
- Stir in cocoa powder.
- Spread on cookies, and let cool.
- 2 qt. Apple Cider
- 1 tsp. Whole Allspice
- 6 Cloves
- 2 Sticks of Cinnamon
- 1/2 c. Brown Sugar (optional)
- 1/2 c. White Sugar (optional)
- 1/2 c Orange or Pineapple Juice
- 1/3 c. Lemon Juice
- Put the first six ingredients in a large pot.
- Bring to a simmer for 30 mins.
- Add Lemon, Orange, or Pineapple Juice.
- If you're extra and want a pic for Instagram: Cut up 1 orange and 1 apple in slices and lay in the simmering cider. If you want to be really extra stick cloves in the orange before you place it in the cider.
To store: strain and put it back into the apple cider jug and then place in the refrigerator for up to a week or so.
- 6 or 7 c. of biscuits or cornbread broken up
- 1 medium white onion chopped
- 1 c. celery chopped - just the hearts
- 3 or 4 eggs beaten
- 4-6 tsp. of rubbed sage
- Chicken broth for moisture
- 1 can of milnot (evaporated milk)
- LOTS OF BUTTER
- Mix all together and bake at 350 for an hour or until darker on top.
- 1/2 c. shortening
- 1 c. sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 c. cocoa
- 1 3/4 c. sifted flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 c. milk
- 36 large marshmallow (cut in half)
- Mix all ingredients together, except marshmallows.
- Place by tbsp on ungreased cookie tray.
- Bake for 8 minutes at 375 degrees.
- Remove from oven.
- Immediately put marshmallow halves on top of cookies, cut side down.
- Return to oven for an additional minute.
- Frost cooled cookies with butter frosting.
Butter Frosting Ingredients:
- 1 stick butter or margarine.
- 1 pound of powdered sugar.
- 1 tsp. Vanilla
- Milk, evaporated milk, or cream.
Butter Frosting Directions:
- Cream butter and sugar.
- Add vanilla.
- Add enough milk, evaporated milk, or cream to make it spreadable to your liking.
- 2 oz. bourbon
- 1 tbsp. Orange-Thyme Simple Syrup (recipe below)
- 1 dash Angostura bitters
- Strip of orange zest (garnish)
- Fresh thyme sprig (garnish)
Orange-Thyme Simple Syrup:
- 4 strips orange zest
- 3 sprigs fresh thyme (rosemary works in a pinch)
- 1 cup sugar
- 1 cup water
- Make the simple syrup by combining ingredients in a small saucepan.
- Bring to a simmer and stir until the sugar is dissolved.
- Remove from heat and let cool; strain.
- Fill cocktail shaker with ice. Place bourbon, orange-thyme simple syrup, and bitters in the shaker and shake until cold.
- Strain into rocks glass over a large ice cube. Garnish with a strip of orange zest and thyme sprig.
- 2 tbsp. sugar
- 2 tbsp. cocoa powder
- 1/2 tbsp. vanilla extract
- Dash of salt
- 1 c. milk
- Splash of heavy whipping cream or half and half for creaminess
- Marshmallow fluff
- In a saucepan, slowly mix together sugar and cocoa powder with a splash of water and let simmer for 2-3 minutes.
- Add milk, vanilla, salt, and heavy whipping cream--stir until very warm without boiling.
- Pour hot chocolate into a mug and add a dollop of marshmallow fluff or peppermint stick to top off the drink.
*For larger servings--repeat process in larger saucepan
In conclusion, it seems like a good time to remind everyone that during a conference in Chicago in 2019, Ashley and Emma told someone they worked at Little Bird Marketing, and the person said, "Little Bird? You're the ones with the Instagram full of baked goods!"