Christmas Marathon: Day One!

Today began my Christmas baking. Don't get me wrong, I have been baking this whole season, but now it is specifically for Christmas Eve and Day.
What I have decided to do this year is do one type of chocolate bark, and a cookie each day. Today I made peppermint bark, and my mocha chip cookies.
Now everyone usually has their favorite chocolate chip cookie recipe. Personally, I just use the one on the back of the bags of whatever chips I have, and have never been disappointed. What I do to turn them into mocha chips is add one tsp of instant decaf coffee. It really brings out the chocolate flavor and adds a real depth to the classic cookie.
I got the recipe for chocolate bark from the Food Network Magazine. I did use chocolate chips instead of block chocolate because not only was it a bit cheaper, it also took one of the steps out and made it even easier. I will post the basic recipe today, and then share what I added to each one of the barks that I make.

Line baking sheet with foil, shiny side up, smooth out the creases.
Pick your ingredients. Must include 1 lb chocolate either bittersweet or semisweet, and then whatever toppings you like. Today I used crushed up peppermint candy with white chocolate.
Make sure all your tools are dry. Chop chocolate into 1/2 inch pieces if you are using a bar instead of chips. Place all but 1 cup of the chocolate in a microwave safe bowl. Microwave 30 seconds, then stir with a rubber spatula. Continue microwaving and stirring at 30 second intervals until melted. 3-5 minutes total.
Immediately add the reserved chopped chocolate to the bowl. Stir vigorously until melted and shiny. Don't worry if there are a few small unmelted pieces.
Pour the chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10 to 12 inch circle, about 1/4 inch thick.
Press your toppings into the chocolate, arranging them so each bite has a mix of flavors and textures. Let bark harden completely at room temperature, about 1 hour. Break into pieces and store in a airtight container at room temperature of 1 to 2 weeks.

3 1/2lbs Confectioners Sugar on My Counter.....

This year I was introduced to my husbands family's tradition of making Christmas candy. We have wanted to try it out for years, but one thing or another kept getting in the way.
Last year when we moved into our house one of the first things my husband and mother-in-law both said was..."your island will be great for Christmas candy".
What they didn't tell me what that the candy involved MOUNTAINS OF POWDERED SUGAR!!!!!! For those of you who know me, you can imagine the look on my face as they pour 3 1/2 POUNDS OF POWDERED SUGAR on my island!
The next step involved patting down the mountain until it was an even slab. The kids had fun with that, although I don't know exactly how even it was! The grownups had to help them with that.
Then we drew furrows through the confectioners sugar, which held the molten candy as it was poured. The next step was covering the candy in powdered sugar until it cooled down and then cut/broke into pieces. We also got a bit inventive and let the kids make handprints in the powdered sugar to make lollipops!

It was messy...but alot of fun. You are able to keep the left over powdered sugar for the next year. And I think I will be finding little bits of powdered sugar till then!

Christmas Candy

3 3/4 cup sugar
1 cup water
1 1/2 cup light corn syrup
1 tsp flavoring oil
citric acid
coloring as desired

Combine sugar, water and corn syrup over medium heat until it reaches the "hard crack" stage. Take it off the heat. When it stops boiling add coloring and flavor. Pour into your powdered sugar molds. Cover the candy with powdered sugar. Let cool.

"Hard-Crack Stage
300° F–310° F
Sugar concentration: 99%

The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it!"

Sweet Potato Muffins

As I was reviewing this blog I realized that I have left out one of my favorite "go to" recipes....Sweet Potato Muffins. I am a big fan of muffins and quick breads because they are so portable.
I discovered this recipe in a magazine last year, and have made it countless times since! It is a great way to use leftover sweet potatoes.
The recipe calls for raisins, but I have also used crasins with wonderful results. The cinnamon and sugar on top provides a wonderfully crisp, crunchy topping, and the muffins are moist and soft. If you have a picky eater this is a great way to sneak some veggies in without them even knowing it!

ENJOY!!!

Sweet Potato Muffins

½ cup butter (softened)
1 ¼ cups sugar
2 eggs
1 ¼ cups mashed sweet potatoes (1 lrg potato)
¼ cup milk
1 ½ cups flour
2 tsp baking powder
¼ tsp cinnamon
¼ tsp nutmeg
½ cup raisins
¼ cup chopped pecans

Topping: 2 TB sugar/ ¼ tsp cinnamon

Preheat oven to 375. Cream butter until light and fluffy. Gradually add the sugar, beating on a medium speed. Add eggs one at a time, beating well after each addition. Stir in the sweet potatoes and milk. In a separate bowl combine the flour, baking powder, salt and cinnamon. Add to the creamed mixture, stirring just until moistened. Fold in raisins and pecans. Spoon batter into greased muffin tins, filling 2/3 full. Mix together sugar and cinnamon and sprinkle liberally over each muffin. Bake at 375 for 25-27 minutes.

A Great Way To Start The Day....

I am always on the look out for good things for breakfast. It is the one meal of the day that I tend to neglect because I really don't feel like cooking first thing in the morning.
Last year I was watching "Barefoot Contessa" and saw a recipe for wonderfully simple cheese danishes. I really wanted to try them, but never got the chance until I came across the recipe again in one of her cookbooks.
They really are wonderfully easy, and extremely tasty, as with all of my favorite recipes look and taste like a lot more energy than they are.
I made them for playgroup this morning and actually cut the puff pastry smaller so I could get more of them and make them more kid size friendly and they turned out wonderful!
I plan on making these for Christmas breakfast...they are filling and we can eat them quick and get to presents!


Easy Cheese Danish

8 oz cream cheese as room temp
1/3 cup sugar
2 extra large egg yolks at room temp
2 TBSP ricotta cheese
1 tsp vanilla extract
1/4 tsp kosher salt
1 TBSP grated lemon zest (about 2 lemons)
2 sheets (one box) frozen puff pastry defrosted (I usually leave it in the fridge over night)
1 egg beaten with 1 TBSP water for egg wash

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Place the cream cheese ans sugar in the bowl of an electric mixer fitted with a paddle attachment and cream them together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt and lemon zest and mix until just combined. Don't whip!
Unfold one sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until its a 10x10 inch square. Cut the sheet into quarters with a sharp knife.
Place a heaping tablespoon of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold two opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan. Repeat with the second sheet of puff pastry and refrigerate with filled Danish for 15 minutes.
Bake the pastries for about 20 minutes, rotating the pan once during baking until puffed and brown. Serve warm.

If you make these in advance, reheat them in a 350 degree oven for 5 minutes.

Out of the Mouths of Babes......

Cameron has always been a good eater. There have been a few things here and there that he hasn't really enjoyed, but over all he will eat anything.
This morning I got to enjoy having breakfast with him, it was just him and me. Reagan and Daddy were sleeping in. Cameron requested cinnamon toast. I asked him if he would like a banana with it. He said sure!
I got ready to serve him his toast with a side of banana. Then he told me he would like it sliced on top. I thought, sure why not?
I was surprised on how delicious it was! Plus, it added some extra nutrition to the cinnamon toast!
So here is Cameron's recipe that we have named....Banana Deliciousness with Cinnamon Toast!

Toast your choice of bread. Spread some butter and sprinkle it with cinnamon and sugar. Then slice a half of banana and layer it on the bread. (This does make the bread quite heavy, so it is easier to eat if you cut it in half!) Enjoy!

Facing Past Failures

I have come to realize that part of my cooking/baking journey is facing past failures. When I think about my cooking catastrophe's I have to put Beef Stroganoff, Green Tomato Pie, Biscuits, Italian Meatball Meatloaf, and a casserole with apples, sausage and sweet potatoes in it.
Some of them I don't plan on revisiting, the memories are just too painful! However, I have conquered the Beef Stroganoff, and just recently tackled biscuits again.
Before when I have made biscuits they have turned out more like crackers then bread. I have tried all sorts of recipes and tricks, but recently discovered a recipe that worked really well, well enough that we actually ate the entire batch of them! The recipe wasn't in any fancy or secretive cookbook, but simply on the back of the baking powdered can!



2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup of milk
1 TBSP soft butter

In a medium mixing bowl stir together flour, baking powder and salt. Using your hands (they called for a pastry cutter, but I have found that my hands work better), work in the shortening till mixture resembles course crumbs.
Make a well in the center of the flour mixture. Add the milk all at once. Using a for stir just till moistened and dough pulls away from the bowl (dough will be sticky). On a floured surface lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly roll dough to 3/4 inch thickness. Cut dough with a 2 1/2 biscuit cutter, dipping cutter into flour between cuts. Place biscuits close together on a lightly greased baking sheet. Brush tops with soft butter. Bake in 475 degree oven for 11-15 minutes or till golden brown.

Baking with Beer.....YES PLEASE!!!!!

I have cooked with beer before. I love adding it to things like chili and beer, and one of my favorite soup recipes calls for 12 oz of beer. I had never thought of baking with it though.
Yesterday it was very cold and rainy and I really wanted some gingerbread. Not cookies, but gingerbread cake. So I began searching through the recipes on foodnetwork.com. I kept running into the problem that I didn't have any crystallized ginger in the house.
Then I found a recipe from Emeril. I read down the list of ingredients and was surprised to see a cup of Guiness. Now Guiness is one of my favorite beers and we have even paired it with chocolate icecream with wonderful results, so I decided to give it a try.
I did change the original recipe a little. I didn't have any raw sugar, so I substituted a 1/2 cup of white sugar and 1/2 cup of brown sugar. The cake came out moist and light and perfect with a nice hot cup of tea. I just sprinkled the top with a little powdered sugar. It would also taste really good paired with some cinnamon applesauce.

Ingredients

* 1 stick unsalted butter
* 1 cup turbinado sugar (1/2 cup white sugar 1/2 cup brown sugar)
* 3 large eggs
* 2 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 1/2 teaspoons baking soda
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground cloves
* 1/4 teaspoon freshly grated nutmeg
* 1 cup molasses
* 1 cup Guinness, or other dark beer
* Spiced Creme Anglaise, recipe follows
* Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch cake pan and line with parchment paper. Grease the parchment paper and set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs 1 at a time. In a medium bowl, sift together the flour, ginger, baking soda, cinnamon, salt, cloves, and nutmeg. In a third bowl, combine the molasses and beer and stir to dissolve. Add the dry ingredients and beer mixture alternately to the egg mixture, beating after the addition of each.

Pour into the prepared pan and bake until puffed and set, about 35 minutes. Remove from the oven and let cool in the pan on a wire rack. Sprinkle top with some powdered sugar before serving.

Spiced Creme Anglaise:

* 2 cups heavy cream
* 1/2 teaspoon orange zest
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon grated nutmeg
* 1/8 teaspoon ground ginger
* 3 large egg yolks
* 1/4 cup sugar

Combine the cream, the zest, cinnamon, nutmeg, and ginger in a medium saucepan and bring to a simmer over medium heat. Remove from the heat.

In a medium bowl, beat the egg yolks and sugar until pale and frothy, about 2 minutes. Slowly drizzle in 1/2 cup of the hot cream, whisking constantly. Return the mixture to warm milk and stirring constantly, cook over medium heat until thick, about 4 minutes. Remove from the heat and serve warm. (Or, to serve chilled, place in an ice bath to cool, then cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 2 hours.)

Yield: 2 cups Prep Time: 10 minutes Cook Time: 6 minutes Inactive Prep Time: if chilled, 2 hours