STUDIO CHRISTMAS PARTY - PART 2
KEEPING IT SIMPLE
Whenever I host a party, I like to do as much prep ahead of time as possible. That way, I’m not feeling as frazzled the day of the event.
Knowing that I was in good hands with Jaylene doing all the fresh florals, allowed for me to focus my time on getting the studio ready. A few days ahead of the party, I cleaned and made some changes to the art, and accessories, and updated the inspiration boards for a more wintery-look.
I planned an easy to serve refreshment menu of an assortment of homemade layered bar cookies that I made ahead and froze, so they would keep their freshness. The night before the party, I made homemade sugar cookies with frosting.
Layered Cookie Bars
Fudgy Oatmeal Bars
Peanut-Butter Fudge Bars
Double Chocolate Fudge, Coconut Bars
Chocolate Fudge Peppermint Bars
Frosted Sugar Cookes
Peppermint Almond Milk
Salted Carmel Milk
Egg Nog Almond Milk
LAYERED BAR COOKIES
I’m usually not a fan of bar cookies because they typically are too cakey and dry for my taste - but there is something to be said about how simple and fast they are to make, especially when you are trying to serve a crowd. Layered bar cookies are the perfect solution - they are fast to make while still having a more gooey, yummy consistency.
Years ago when I was a newly wed, inside of a new bag of Gold Medal All-Purpose Flour, I found a treasure! Covered with flour was a single folded piece of paper that contained about six different cookie recipes. Included was a recipe for Fudgy Oatmeal Bars. I gave it a try, and it immediately became a family favorite.
Inspired by the idea of layered cookies with fudge in-between, over the years I started experimenting with favorite cookie dough flavors and would add things like coconut, marshmallow, chopped candies, etc. No matter what combination I came up with, the cookies were always delicious.
FUDGY OATMEAL BARS
*The original Gold Medal Fudgy Oatmeal Bar Recipe with a few slight changes.
2 c. packed brown sugar
1 c butter, softened
1 tsp. vanilla
2 1/2 c. Gold Medal All-Purpose Flour
1 t. salt
3/4 t. baking soda
3 c. quick oats
Heat oven to 350 degrees. Spray 9x13, glass baking dish with non-stick spray. Cream butter and sugar together. Whisk eggs and mix into butter and sugar mixture. Add, salt and soda. Mix thoroughly. Blend in flour, followed by oats. Spread 2/3 of the cookie dough evenly in baking dish. Set aside remaining 1/3 dough.
1- 12 oz. package of semi-sweet chocolate chips
1 can sweetened condensed milk
1 t. vanilla
1/2 t. salt
Mix all ingredients, except the vanilla in a sauce pan and melt over low-medium heat. Stirring often. Once the chocolate chips are completely melted, remove from heat and stir in vanilla.
Spread chocolate mixture evenly on cookie dough. Top fudge with small mounds of the remaining cookie dough.
Bake for approximately 25 minutes.
For the Sugar Cookie recipe, go here.