Chocolate Winter Bark

Just a few days left until Christmas! Do you have all of your presents yet? I do! But if you are running out of time (and money!) and need something quick and easy, a homemade present is the perfect way to make someone feel special without breaking the bank. This recipe took around 10 minutes of active preparation and consists of only 3 ingredients. The results look super gourmet, so your friends/co-workers will be impressed.

Step 1. Place white chocolate in a microwave safe bowl and heat in microwave according to the directions on the package until smooth (approximately1 minute 30 seconds, then stir until smooth).

Step 2. Place bittersweet chocolate in microwave safe bowl and heat in microwave according to the directions on the package until smooth (approximately 1 minute 30 seconds, stir, and then an additional 50 seconds, and then stir until smooth)

Step 3. Stir peanuts into melted bittersweet chocolate.

Step 4. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer.

Step 5. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer.

Step 6. Refrigerate until set, about 1 hour. Break bark into large pieces.

Enjoy!



Recipe Courtesy: Martha Stewart


Makes 1 1/4 pounds

8 ounces white chocolate, chopped
12 ounces bittersweet chocolate, chopped
7 ounces salted cocktail peanuts (1 1/2 cups)

Directions
1.Place white chocolate in a microwave safe bowl and heat in microwave according to the directions on the package until smooth (approximately 1 minute, 30 seconds).

2. Place bittersweet chocolate in microwave safe bowl and heat in microwave according to the directions on the package until smooth (approximately 1 minute, 30 seconds, then stir, and then an additional 50 seconds in the microwave).

3. Stir in peanuts into melted bittersweet chocolate. Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer. Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer. Refrigerate until set, about 1 hour. Break bark into large pieces. Bark will keep, covered and refrigerated, for up to 2 weeks.

Chocolate-Mint Blossoms

Is it just me or did winter really kick into gear last week? This is usually the time of year I go into hibernation, but holiday party season has forced me to remain somewhat social, but come January 1st, my outings will be mostly limited to work, the grocery store, and Georgetown basketball games. Sad but true.  As a Southern Belle at heart, I was not built for cold weather. 

All of these parties have kept me busy in the kitchen, and fortunately, I have been pretty good about documenting most of it. So this is day 1 of catching up on my holiday baking. So as I say goodbye to my fall pumpkin fixation, I say hello to my winter obsession with chocolate and mint flavor combinations. These cookies are so festive, incredibly easy, and they liven up any holiday cookie platter (see picture below).

Here is what you will need:

Step 1: Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds.

 Step 2: Add sugar, cocoa powder, and baking powder. Beat until combined, scraping bowl occasionally.

Step 3:  Beat in egg, milk, and peppermint extract until combined.

 Step 4: Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

Step 5: Shape dough into 1-inch balls. Place balls 2 inche apart on an ungreased cookie sheet Bake in the preheated oven for 10 to 12 minutes or until edges are firm.

Step 6: If desired, immediately press a candy kiss into the center of each cookie. Transfer cookies to a wire rack.

Recipe Courtesy: Better Homes and Garden Christmas Cookies Special

Ingredients

1/2 cup butter, softened

1/2 cup shortening

1 cup sugar

3/4 cup unsweetened Dutch-process cocoa powder

2 teaspoons baking powder

1 egg

2 tablespoons milk

1 teaspoon peppermint extract

1 1/2 cups all-purpose flour

42 peppermint-swirl candy kisses or milk chocolate kisses

1. Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, and baking powder. Beat until combined, scraping bowl occasionally. Beat in egg, milk, and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

2. Shape dough into 1-inch balls. Place balls 2 inche apart on an ungreased cookie sheet Bake in the preheated oven for 10 to 12 minutes or until edges are firm.

3. If desired, immediately press a candy kiss into the center of each cookie. Transfer cookies to a wire rack. Makes about 42 cookies.

Brussels Sprouts with Vinegar-Glazed Red Onions

Since the cold weather has yet to really kick in, I'm scared my plan to hide my Thanksgiving gut behind a large coat is not going to work, so I should probably make sure we have something other than dessert on our Thanksgiving menu.  My brother has requested brussels sprouts, so I decided to do a little practice round this weekend. These turned our really well, and I am kicking myself for not trying them out sooner. This recipe, in particular, worked well because not only is the taste combination of the sweet onions and the brussels sprouts fabulous, but I love the color combination as well. And obviously, isn't color coordination the second most important criteria for any side dish?

Just a few more days until Thanksgiving! What will your family be serving alongside the turkey this year?

Here is what you will need:

My first time buying these...not so scary looking, right?

Step 1: Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath.

Step 2: Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes.

Step 3:  Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

Step 4: Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

Step 5: Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes.

Step 6:  Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

Step 7: Add onions to brussels sprouts, and toss well. Serve immediately.



Recipe Courtesy: Marthastewart.com



Ingredients

Serves 4

1 (about 10-ounce) basket brussels sprouts
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar

Directions

1.Trim outer leaves and stems from brussels sprouts, and discard. Bring a medium pot of water to a boil, and add salt. Meanwhile, prepare an ice-water bath. Add brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes. Remove from heat, drain, and plunge into ice-water bath to cool. Drain well, and cut in half.

2.Heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat. Add brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes. Season to taste with salt and pepper, and transfer to a large bowl. Cover with aluminum foil to keep warm.

3.Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat. Add onions, and cook, tossing occasionally, until wilted and transparent, about 3 to 4 minutes. Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan. Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

4.Add onions to brussels sprouts, and toss well. Serve immediately.

Pumpkin Cheesecake

One week! We are exactly one week away from Thanksgiving. Are you ready? I’m not! Luckily, my mom is taking care of the big stuff (turkey, stuffing, etc.), so that makes it all a little less stressful. I’m in charge of the sweet potatoes, corn soufflé, and desserts. The desserts are still the big question mark though. My brother and I plan on making the desserts on Wednesday. We will make at least two (in an ideal world, we would aim for 3, but I am trying to be more sensible). It has pretty much been decided that there will be a pumpkin dessert---which one is the question. We could go with a traditional pumpkin pie, but I’m torn between this Pumpkin Cheesecake and my pumpkin flan. I LOVE this pumpkin cheesecake, so I have a feeling I may try and get the family on board with this one.

Unlike cheesecakes I have posted about in the past, this recipe has a little bit of flour in it to prevent it from cracking which means it does not require a water bath. The downside of this recipe for someone trying to bake several desserts is that it does take up your oven for almost 3 hours (45 minutes for cooking and then you turn the oven off and leave it in there for an additional 2 hours). BUT you can make this cheesecake 2 days in advance, so that should get it out of the way before the Thanksgiving cooking madness begins.

I’ll let you know which pumpkin dessert I decide on.

For my next debate: regular pecan pie or chocolate pecan pie??

Here is what you will need:

If you can find this box of Graham Crumbs in the baking aisle, it will save you lots of time:

Step 1: Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up. Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened.

Step 2:  press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

Step 3: 3.Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix).

Step 4: Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth.

Step 5: Add eggs one at a time, mixing until each is incorporated before adding the next. (Note: Never crack an egg directly into the mixer, so you don't accidentally drop any pieces of the shell into the batter. I crack each egg in a bowl and then I incorporate it.)

Step 6: Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

Recipe Courtesy: Martha Stewart

ENJOY!

Ingredients:

FOR THE CRUST

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

FOR THE FILLING

4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Directions

1.Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2.Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

3.Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

4.Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

5.Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.