Olive Oil Muffins

I have the public library to thank for the bounty of good recipes I get. My two little darlings and I have a routine: we go there and get them the Mt Everest-stacked high stack of children's books, 1 cookbook for me, and then we bring them all home, read the life out of them, and then three weeks later, return, and do the same thing all over again. It's a system I'm quite fond of.

Fate must collide with my luck whenever I return to the library because I always seem to have impeccable timing when all the "good" cookbooks are back in stock there. One of Giada de Laurentiis' newer cookbooks sat waiting on the shelf and I instantly checked it out. This gem of a recipe was located right inside towards the front and it grabbed my attention immediately, almost as if the words, "olive oil muffins" were flashing at me like Las Vegas neon lights. Desire and curiosity go well together.

You would never really expect to soil your muffin batter with olive oil, would you?? Me neither. Yet, it provides moisture: light, spongy, somewhat flavorful, moisture. I love the unpredictable crunch from the smooshed up almonds and the fresh zest of lemon and orange in abundance. I would sit and zest the skin off lemons and oranges all day if I had no other life- there is nothing to compare with that aromatic scent of citrus... AHH. It's what heaven will smell like.

Lastly, everyone who has sampled these muffins seems to say the same things: "Wow. I would've never thought.... soo delicious.. ...so moist...... so flavorful". And if you think I mis-typed the recipe, well, I didn't.... the muffins really DO call for balsamic vinegar too, which seems a bit counter-intuitive, but fret not, you don't taste it whatsoever.

Yup. I can't keep this recipe to myself. I hope you'll try them asapers!

Olive Oil Muffins

{Giada De Laurentiis}

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

4 large eggs

2 teaspoons orange zest

2 teaspoons lemon zest

2 tablespoons balsamic vinegar

2 tablespoons whole milk

3/4 cup extra-virgin olive oil

2/3 cup sliced almonds, toasted

Powdered sugar, for sifting

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin. Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

Peanut Butter Fudge

Did you have a merry weekend? I sure hope so. I just love Christmas, and the day after is usually such a let-down. All that hype, all the decorations, that glorious music, the preparation, all the wonderful good tidings.... gone---for another 365 days--- but then I console myself in the fact that if 2012 evaporates into thin air is fast as 2011 did, then we'll be right back at this spot talking about Christmas in no time.

One of our neighbor gifts distributed this year was peanut butter fudge. It has got to be one of my favorite little treat recipes because the output is so much greater than the input. You spend a wimpy 5 minutes tops making it the mixture, and believe me, it's so easy a first grader could do it, BUT then the results are magnificent and last for days. Well, hours if it's not going to anyone else, that is.

If you are the one required to bring dessert to your next party between now and Jan 1, I'm telling ya, this recipe would be a really good candidate....

..just be sure to not over-add the powdered sugar- it will result in a crumblier fudge as my picture kinda depicts (not the worse thing in the world, but eh..).

Peanut Butter Fudge

8 oz. unsalted butter, plus more for greasing pan

1 cup creamy peanut butter

1 tsp. vanilla extract

16 oz. confectioners' sugar

Line an 8 x 8-inch baking dish with parchment paper. Lightly grease with butter. Combine the butter and peanut butter in a microwave safe bowl and cover with plastic wrap. Microwave on full power for 2 minutes. Remove from the microwave, stir, and microwave on full power for 2 minutes more- watch out and be careful as the mixture SHOULD be boiling hot.

Carefully remove the bowl from the microwave. Add the vanilla and confectioners’ sugar to the bowl. Stir with a wooden spoon or spatula until evenly combined. The mixture will become difficult to stir and lose its sheen.

Transfer the mixture to the prepared pan and spread into an even layer. Place an additional piece of parchment directly on the surface of the fudge. Refrigerate until cool, at least 2 hours. Use a large knife to cut into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.

Holiday Peppermint Meltaways

Every time the yuletide season rolls around, I always feel like I have to "up" last year's cookie recipe. It's an odd mental mini-civil war within my head that I cannot with reason, explain logically.

Well, eat your heart out 2010. I think I have my new favorite Christmas cookie recipe: peppermint meltaways with freshly dashed peppermint pieces all over it. Kleenex. Kleenex please my mouth is drooling.

Anyway. Need I fawn more over these?? And have you ever had a meltaway before by the way? They live up most accurately to their name. Melts.right.in.your.mouth. Instantly.

This post shall end here. There is a craving firing within me for another one of these. Must quickly gallop downstairs and answer that craving.

Holiday Peppermint Meltaways

{Land O Lakes}

Cookie:

1 cup butter, softened

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

1 1/4 cups all-purpose flour

1/2 cup cornstarch

Frosting:

1 1/2 cups powdered sugar

2 TBSP butter, softened

1 to 2 tablespoons milk

1/4 teaspoon peppermint extract

2 to 3 drops red food color, if desired

Candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand for a couple of minutes; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and just enough milk for desired consistency (I like the frosting thicker) in a small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

December Fruits

Right now as I type, my 3 year old is singing the happy birthday song to Jesus. I'm melting, I'm melting.

How Christmas has sprung up so rapidly I do not know. But I hope to squeeze in at least a few more posts of treats that we've been baking and trying around here before Santa comes. Man, my pants are getting smaller and smaller as we speak.


Here for the moment is a simple little fruit recipe we eat during these colder months of sans strawberries, blueberries, and watermelon. It's sweet and tart and creamy and affordable because most of it is completely seasonal. My local grocery store has had a lot of sales on blackberries lately, which I just hop right all over.

Since you can basically make the recipe from the image, I'll add in some extra help and tell you how to do it. Peel a clementine, set aside. Peel and slice banana, set aside. Cut the outer skin of a ruby red grapefruit off and cut it into segments. Toss all of this together as well as a pint of blackberries. Sprinkle a tiny sugar over it.

And if you want to really go over the edge, throw this over some thick yogurt and drizzle a trifle of honey over it. It's the best winter breakfast ever.

Grapefruit in the Oven

Broiled grapefruit.

A little cinnamon.

Little brown sugar.

Some butter.

All mixed together and spread over each surface. Broil on high until it's like this.

Who would've thought? It's really not bad at all. And I found out that I like it fresh but I like it broiled as well.

However it's served up, let us be thankful it is citrus season. Especially for these ruby red babies.

Yes, please.

Cranberry Streusel Cake

There are things in life where words just lack. This cake is one. I can't tell you how crazy good it is and how the people it was served to flipped, including moi. You are just going to have to trust me on this one. It is like those delicious coffee cakes (which don't have coffee in them) you make for the mornings... except better, for some reason- almond extract, sugared cranberries.. a very sophisticated and posh "YOW-sers" is about all I can find in my brain to utter at this time.

I found this recipe on pinterest- link is provided. The recipe instructions weren't phrased as clearly as one might hope, so I (hopefully) delved a bit deeper and tried to clarify things a trifle better (i.e. like dusting the cranberries with a little flour, etc).

Enjoy! Best cake ever! For the holidays at least!!:)

Cranberry Streusel Cake

2.5 cups all-purpose flour

2 tsp baking powder

1 stick salted butter, softened at room temperature for a few hours

1 cup sugar

3 large eggs

½ tsp vanilla extract

½ tsp almond extract

1 ½ cups sour cream

2 cups fresh cranberries (yours are probably frozen, allow them to thaw at room temperature for an hour)

3 tbsp sugar

Topping/streusel:

½ cup brown sugar

1 ½ cups all purpose flour

1 ½ sticks, salted butter, room temperature

Preheat oven to 350. Grease a 9 inch round baking pan- grease very well- might I add.

In a medium bowl, mix the flour and baking powder- set aside. In another mixing bowl, cream 1 stick of butter and the 1 cup sugar until well mixed and creamy. Add in the eggs, one at a time- make sure to use a rubber scraper to stir it all by hand and make sure everything on the very bottom has gotten a chance to be mixed in!

In a small bowl, combine the cranberries with a dusting of flour (so they don’t sink to the bottom of the cake while baking) and mix with the 3TBSP of sugar. Set aside briefly.

Add in the extracts, sour cream, and flour mixture- stirring only until combined (again, make sure you dig down and account for everything sitting at the way-way-bottom of the bowl). Fold the cranberries in gently. Spoon the batter into the cake pan. In a small bowl, combine the topping ingredients until crumbly. Spoon evenly over the top of the cake. Bake until light golden brown, about 50-60 minutes- or just when the center is no longer “jiggly” when shaken.

Allow to cool for at least 30 minutes. Invert the cake into your hand (hopefully, it’s a big hand you’ve got) and then gently and gingerly put it streusel side up on a plate.

Dust with confectioners’ sugar just before serving.

Double Gingerbread Sour Cream Muffins {a little late on posting}

A reader recently and gently reminded me that I needed to post this recipe up.

From Christmas.

Doesn't it seem like a life time ago to you? Christmas?

Well.. I'm quite sheepy about having forgone the opportune season to post such a perfectly seasonal muffin recipe. These are some of my favorite muffins in the world-- but I issue a caveat: you must like ginger. MUST MUST. Or else these will be misery in each bite of your mouth. If you are ginger's next top fan, you'll be quite happy!

I feel compelled to wish you a Merry Christmas, but the mild weather and longer sunshine hours tells me to simply wish instead, a Merry April. I hope whereever you are, tulips and daffodils are beginning to blossom and color. Oh dear I really am plum ready to pack coats and hats away forever.

Double Gingerbread Sour-Cream Muffins

{Better Homes & Gardens Holiday Baking Issue 2010}

2 cups all-purpose flour

1 Tbsp ground ginger

2 tsp baking powder

¾ tsp ground allspice or cinnamon

¼ tsp baking soda

¼ tsp salt

¼ cup butter

1 egg, lightly beaten

1 8-ounce sour cream (the full fat stuff please!)

1/3 cup milk

¼ cup packed brown sugar

¼ cup mild-flavor molasses

2 tbsp granulated sugar

2 tbsp finely snipped crystallized ginger (if you have a Trader Joes, you can find it there. If you are not so blessed, then Target carries Archer Farms crystallized ginger in tiny containers by the spice section).

Preheat oven to 400. Grease the bottoms of 12 muffin cups; set aside.

In a medium bowl, stir together the flour, spices, baking soda, and salt. Using a pastry blender or two knives, cut in the butter until the mixture becomes coarse crumbles. Make a well in the center of this.

In another bowl, combine the egg, sour cream, milk, brown sugar, and molasses. Add the egg mixture to the flour mixture until just combined (batter should be lumpy). Spoon the batter into prepared muffin cups.

In a small bowl, combine the 2 tbsp granulated sugar with the finely snipped crystallized ginger. Sprinkle over each muffin batter.

Bake in 400 degree oven for 15-20 minutes. Cool in pan on rack for 4-5 minutes. Remove and serve warm.

Easiest Ice Cream Sandwich Cake

{via}

Don't know about you, but I am grossly disgusted with myself in that I haven't had a bona-fide, store-bought, ice cream sandwich for quite some time. They may be a bit flimsy, a bit "fake", but you can't get much better than it and as I ate nearly two while making this dessert, I can see why all these many years, ice cream sandwiches have stood the challenge of time!

This cake might become a new go-to. Especially when bringing dessert for a bunch of kids- heck, forget age- I AM one of them. I couldn't stop licking my chops after a few spoonfuls of these sucker. It's perfectly comforting and perfectly delicious.

I offered to bring dessert to a dinner date of sorts last night and on a Sunday afternoon when you sometimes really need some nap-age, this quick and insanely-pathetically-easy-to-make dessert is just the sort of thing you need. And since we took it to someone's house, ate it all up, there was nothing left for me to photograph- hence the borrowed picture up top!

Next time around I make it however, believe you me that there are indeed a few modifications I may employ to spruce things up a bit. You really can go any direction with this cake- whatever your little chocolate-hungry heart tells you- peppermint extract into the whipped cream and then shaved peppermint candy with dark chocolate chips on top during the xmas season.... peanut butter "sauce" (is there such thing?) drizzled in between layers and then crushed butterfinger on top?? Crushed graham crackers between each layer with a huge pileage of fresh rasberries on the very top?? See what I mean? Lots of options here, peeps.

One- I will add a 3rd layer of ice cream sandwiches to the cake- making it a triple tiered cake.

Two- I will decrease the thickness of the whipped cream in between each ice cream sandwich- don't get me wrong- whipped cream is heaven sent, but too much of it is still too much. I thought in this case, it completely overpowered the ice cream sandwich.

Third- I will add chopped butterfinger candy or snickers candy or some favorite chocolate candy bar NOT just onto the top, but I will sprinkle a thin layer onto each whipped cream layer. Make sense??

And if you really want to get crazy, you may consider drizzling caramel or chocolate sauce all over too. This may just be one of the more versatile desserts in this world.

Easy Ice Cream Sandwich Cake- the Basic Recipe

{Real Simple}

1 cup heavy cream

2 tablespoons confectioners' sugar

6 ice cream sandwiches (3.5 ounces each) (if you plan on eating a few while making this dessert, I would have TWO boxes of ice cream sandwiches on hand)

1/2 cup chocolate chips, chopped (again- you may use chopped up candy bar if you wish- which, I recommend!)

Line an 8½-by-4½-inch loaf pan with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form.

In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.

Sprinkle the top of the cake with the chopped chocolate chips. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper and serve.

Citrus Cornmeal Shortbread Cookies

I have been on a seriously scary cookie quest for the last couple weeks now- my husband noted that last week alone I made a "cookie" of some fashion every single day. Really? That is where all the butter has gone.

Last post was mentioned that my local library so thoughtfully had this book positioned on its most visible shelf so that the lady with the huge stroller with the two loud kids would be able to spot it in an instant and therefore, be OUT in an instant.

Online, the Martha Stewart web writers suggest using the recipe for Christmas. Forget Christmas!! How about March??

I think these are easily a new top 5 cookie recipe for me. Citrus?? Yes. Cornmeal for added color and texture? SURE! Tons of lard and raw sugar?? Sign me up.

The texture is perfectly typical of any fine shortbread and the added citrus is, well, a dream. I am loving these!!!!

Citrus Cornmeal Shortbread Cookies

{Martha Stewart}

1 cup (2 sticks) unsalted butter, softened

3/4 cup confectioners' sugar

2 teaspoons pure vanilla extract

1 1/2 teaspoons orange zest

2 cups all-purpose flour

2 tablespoons yellow cornmeal

1 teaspoon coarse salt

****1/4 cup yellow cornmeal

Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.

Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. Store in an airtight container at room temperature up to 1 week

*** Instead of rolling them in cornmeal, I rolled mine in raw sugar. It was a really good choice, but no pressure!

Orange Ricotta Cookies with Dark Chocolate Drizzle

I need a lemon tree. In my house. Or I need to move to Florida and own a beautifully manicured orchard with plethora's of orange and lemon trees. Ooohhh how I would just coddle myself rotten with all different forms of edible citrus-ness.

I think any member of the citrus family carries with it such an exquisiteness. Oranges, lemons, limes, grapefruits, blood oranges, tangerines, clementines.... really, let's not fawn too much over them, but aren't they beautiful? Besides the obvious and wonderful usage of them, they add a little zip to my drinking water, vitamin C to my body, and a fantastic fragrance to anything. Just to start.

I'm on a mission to convert my otherwise-perfect husband to the world of citrus-ness. Bless his heart, he is trying to have as much gusto as I do towards the stuff, but usually his excitement, or lack there of, comes in the form of fake-enthusiasm."oh, lemon ice cream. Again??Oh... super!" (forced smile leads into a long sigh..)

But he liked these cookies a lot. I did too. A fun change from the norm, and a perfect cookie during the Christmas season (for some reason, orange and chocolate have come to remind me deeply of past holidays. You too?!), or a dainty cookie to consume on a cold and snowy Feb. day when deep down I'm longing for those 60 degree weather days to come back into my life. These, will make you feel warm. A hint of cakey, soft orangeness with just the right amount of dark chocolate on top...yeah, that's the stuff.

Thank you, Two Peas and Their Pod for the recipe.

These cookies will spark a very vivid recollection of this cookie recipe- they are extremely similar in taste and texture.

I am just lovin' that Ricotta cheese these days!

Orange Ricotta Cookies with Dark Chocolate

{Two Peas and Their Pod}

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, softened

2 cups granulated sugar

2 large eggs

2 cups ricotta cheese (use the real-deal- NOT the part-skim)

3 tablespoons fresh orange juice

1 orange, zested

Glaze:

1 1/2 cups powdered sugar

3 tablespoons orange juice (fresh preferably)

1 cup chopped dark chocolate, melted ( I splurged on a “Silver” package chocolate chip for this- and it was well worth it!)

Preheat the oven to 375 degrees and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl combine the flour, baking powder, and salt. Whisk until ingredients are combined. Set aside.

In the bowl of a stand mixer, combine butter and the sugar. Beat both until light and fluffy, about 3 minutes. Add the eggs, one at a time, until incorporated. Add the ricotta cheese, orange juice, and orange zest. Beat to combine.

Stir in the dry ingredients. Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. Bake for 12-15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

To glaze the cookies: combine the powdered sugar and orange juice in a small bowl and whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let glaze harden for about five minutes. Drizzle cookies with dark chocolate and let the cookies set up.

Christmas Grapefruit, Goat Cheese, Avocado Greens

Well. I am certainly partied out tonight from the splendidly fun and eventful week of Christmasing. Not a word, but you get me.

I think it can be summed up in a few words: ate, ate ate.

And this week forecasts more of it! Horray!

Annnddd because my body is a bit sugared out, I'm giving my brain a few days to settle from the sweets high before I post some really sensational cookie recipes that are my new go-to's. They are all traditional recipes with some notches turned up and a bit more elegance added. Wish I could take credit for all of them!

We took salads to two different parties this week and after having even more of it today, I'm convinced it's a new favorite. It's inspired by my fridge- had to use up what we had laying around! Do not make this far in advance- should be freshly tossed and freshly dressed. Kapeesh?

Grapefruit and Avocado Goat Cheese Salad

1 package baby lettuce mix

1-2 avocados, 60% ripe, cut into chunks

1-2 ruby red grapefruits

3-4 scallions, chopped

4 ounces goat cheese, crumbled

1 bottle Brianna's honey mustard salad dressing

First, the grapefruit. On a cutting board, armed with a paring knife (you, I mean), take the grapefruit and stand it up with your palm holding it in place. Take the knife and working your way down towards the other end of the grapefruit, slowly remove all the peel (even that white stuff-aka the pith), moving your hand back and forth in a sawing-like motion. Once all the peel has been cut off with a knife, take the fruit and hold it in your hand over a bowl (to catch the juices). Using the same knife, cut out the segments of the grapefruit (sawing in between the inner skin- that very thin inner pith). You should end up with 6-10 segments. Reserve grapefruit juice for another use and set the segments aside.

Just before serving, toss the greens, avocado, scallions, grapefruit sections, and goat cheese in a bowl. Delicately dress with as much or as little dressing as you like (less is more for me on this one). Toss and serve.

Holiday Peppermint Chocolate Mousse Trifle

If there is one dessert in this world that reigns all power and influence over my self-control, I might have to point a finger at the trifle. It encompasses yummy dense cake for one thing (check), some kind of mousse/pudding for another (check), and it's then topped with a huge canopy of whipped cream along with sprinklings of fresh fruit, toffee bits, chocolate chunks, or in this case, peppermint candy cane slathers. Many original and traditional trifles involve some fashion of alcohol-drenched cake, which I do not drink, as well as some form gelatin creation, which, if we're getting snobby, I suppose pudding is a form of gelatin, which I have then used in this recipe. Generally speaking, you will find most trifles include at least the basic components namely cake, a custard of some fashion, and whipped cream, which this recipe does not fall short of.

Whoever the brilliant-minded, genius-tongued person was who decided cake wasn't enough on its own and started layering that with heavy custard and whipped cream was either downright insane or didn't have enough sugar in their diet because this is NOT diet-friendly. No No. It is indulgent. It is laden with calories. And it is quite delicious. Every bite down to the last lick of the bowl is satisfying.

And if you have a bigger crowd to take dessert to this week, you won't be short of portion sizes with this baby accompanying you- it does at least 10. Of course if you are like hubs and myself, you'll want more to nash on later-- like, for breakfast the next morning. Any objections? I thought not.

And if you want to go really overboard with peppermint thing, try adding 1 tsp of peppermint extract to the CAKE batter.

And if you are REALLY ambitious and have hours of free time this week, you certainly may forgo the cheating way of using pre-packaged cake and pudding and make your own. I applaud you if you do.

And, well, enjoy. Most of all, have a sensational Christmas, good luck it all done, and if you're traveling, go safely.

I am sensing this week may go by very quickly!

Peppermint Chocolate Mousse Trifle

2 1/2 cups whipping cream

1 cup crushed peppermint candy cane, separated

12 ounces white chocolate, chopped

1 box chocolate cake mix (dark chocolate or chocolate fudge flavor)

1 large box chocolate pudding (or vanilla-- whatever!)

1 1/2 cups whipping cream, whipped (add 2 Tbsp powdered sugar while it's beating)-- this is for the very top of the trifle

First-make the cake in a 9x 13 glass pan according to package directions. Allow to cool completely.

Now you will make a white chocolate mousse. First, prepare an ice bath-- take a large bowl, fill it halfway up with ice cubes and then fill it with cold water. Set aside. In a small saucepan, take 1 cup whipping cream and bring it a boil. In a food processor or blender, place 12 ounces of chopped white chocolate in and add the boiling cream to the white chocolate. Blend/process this until it's smooth and combined. Pour it in a bowl, and PLACE THIS BOWL in your ice bath (but you don't want any water seeping in, so proceed with caution!). Allow to cool- 20 minutes or so.

Meanwhile, whip another 1 1/2 cups of cream until soft peaks form. Slowly FOLD this into the white-chocolate cooled mixture. Also fold in 1/2 cup of crushed peppermint candy. Gently stir until it's all combined, cover with wrap and allow to refrigerate for 2-4 hours.

Just before you are ready to assemble everything, make your pudding according to package instructions- it should "gel" up within 5 minutes or so. Set aside.

Using a large glass bowl, layer as follows:

Chocolate cake chunks

Chocolate pudding

White chocolate mousse (that has been chilled in the fridge:))

Chocolate cake chunks

Chocolate pudding

White chocolate mousse

Whipped cream (the very top)

Peppermint shavings (topping)

Clear as mud?

Or just do it however your heart tells you to.

Cover and refrigerate until ready to serve (best if chilled for at least 1-2 hours before serving).

La la!!

Lessons Learned in Gingerbread House Making

You know, if we're talking from-scratch, it's been at least 4-5 years since I've made the gingerbread house and frosting. Since that time, it's either been graham crackers or store-bought kits. It's easy for my mind to get mentally lost in all the holiday to-do's, want-to-do's, and therefore, leave little or absolutely no time for things that are really quite meaningful in tradition and fun as well!

This year then, I decided to call upon a person who has made gingerbread houses since before she was my age and beckon her expertise: my madre. Since 198-something, she has held on to the original gingerbread house recipe and templates that a friend taught her all those many Christmas's ago. I mean, sure, I could get a book, look on a website, find a template, find a recipe that is suitable, for any gingerbread house, but for me, it was a bit more significant to have a recipe that has years of history behind it. Perhaps in the future when I get a bit more skilled I'll attempt a gingerbread village or a gingerbread cathedral. Who knows.

As for the experience itself, I loved it and always have and the primary thing I learned is that no matter if the gingerbread house is made from a store-bought kit, graham crackers, or from your own hands, and no matter if you're an amateur (i.e. me), pro, or somewhere in between, it's a tradition worth making some time for.

... because then your two-year old gets to salivate and lick his chops every time he walks by it in the kitchen!:)

Okay, without further adieu, here are some little pointers that I learned about gingerbread house making and decorating- they ensure a smooth and successful experience (some I did well, some I did very poorly, but good to learn from mistakes!).

I present..

Top 10 Lessons Learned in Gingerbread House Making

1. Immediately upon removing your gingerbread from the oven (it should be cooked in jelly roll sheets), take a kitchen table knife and trace your templates out while it's still soft. Allow then, to sit in the pan for 10 minutes and then carefully remove the traced-out pieces from the sheet pans and allow to cool completely on a wire rack (30-50 minutes).

2. Use only royal icing for gingerbread houses. Any other frosting that contains butter or oil will only disintegrate within days. Royal icing is a powdered sugar/egg white (or meringue powder)/cream of tarter combination that acts as a wonderful adhesive for putting the house together and as a glue for all additional decorating.

3. Make the royal icing when your gingerbread house is cool enough to frost.

4. When putting your gingerbread house together, make sure each side of each part has a strip of icing on it- hold each piece in place with your hands until the frosting has hardened (a minute or two).

5. Place a well-damped cloth over the bowl of royal icing or else it will completely dry out.

6. Do gingerbread house making and the decorating of it in two days if you have small children- i.e. make gingerbread house one day during naps and allow to cool overnight. The next day during naps, frost and decorate (on the contrary, we did it all during one nap and I felt way too rushed, hence my gingerbread house looks like a first grade project!).

7. Have a plan and VISION of where and how you want to use the candies and materials needed in decorating!

8. When you're done with one frosting tip, immediately wash it out so that the icing doesn't dry inside.

9. Have a foil-wrapped, sturdy piece of cardboard all ready to put your gingerbread house on BEFORE you do anything else.

10. Listen to some favorite holiday songs while working; I recommend Wham's Last Christmas and Peter Brienholt.

Sum up of this entire post?? There are no real rules to how a gingerbread house ought to look, so, for crying out loud, have some fun!

Candy Cane Crazeeeeeeee

{image via here}

I love me some candy canes!
Don't know about you, but I never seem to tire or get bored with these striped sweets. If cavities weren't a risk, I'd fill our home up with all sorts of shapes and flavors from the candy cane family! Candy canes are to me during Christmas what pumpkin is during Halloween and the month of November. Analogy clear?

I'm surprised too, how practical they become during the holiday season. Yes, yes, cute for hanging off the boughs of the tree, dainty to tie ribbon around and leave on the porch of neighbors in a huge bouquet, soothing to spend an hour sucking through one...... but delicious to use in all your Christmas treat baking!

Here are some of my favorite and simple, might I add (don't we all need some more simplicity during this sometimes hectic month!) ways of utilizing this traditionally beautiful red and white striped confection.

FA LA LA LA LA LA LA CANDY CANES!!!

1. Crush candy canes into fine pieces and stir into softened vanilla or chocolate ice cream.

2. Spread sweetened whipped cream all over an angel food cake. Take crushed candy canes and sprinkle them all over the sides and top of cake.

3. Stir them into chocolate cookie dough, like here

4. Bake off this killer chocolate cake and make a peppermint sauce: put 1/2 cup crushed candy canes and 1 cup whipping cream in a medium saucepan and stir over medium heat until the candy canes are melted ("sauce" will be pinkish). Add 1/2 cup (more or less) of white chocolate chips, stirring to melt. Pour over cake. Garnish with more crushed peppermint.

5. Melt 1 lb of milk chocolate and spread it over a greased jelly roll pan. Allow to harden; then melt 1 lb of white chocolate and pour that over the milk chocolate layer. While the white chocolate is still soft, sprinkle crushed candy cane all over to create a lovely two-decker peppermint bark.

6. Use peppermint sticks to stir hot chocolate.

Below are ideas that I can't vouch for, but sure look deliciously genius! Hope to make someday soon!

1. Candy cane marshmallows

2. Peppermint fudge

3. Candy Cane Cheesecake

New Way of Eating Them Spuds!!

One of my favorite side dishes this year for Thanksgiving was mashed potatoes with celery root. For quite a few years now I've seen and/or heard about this combination being absolutely majestic together and so finally, my mom and I broke it out and gave it a whirl.

I am hooked. It is really quite a unique but subtle fusion of the two textures and flavors. We added about a 1 tsp of minced fresh thyme to it (chives are also a good option) and it sealed the deal! The celery root, much to my surprise, is totally easy to work with- treat it like any other root vegetable with only requiring a tiny bit of TLC in it's prep- say, some peeling, some chopping, and wala!!! Use a chef's knife too in cutting.

At any rate, this recipe from Martha Stewart is a good guide to follow, though we kind of winged the measurements in our kitchen. Whipping cream is a desired preferable option, not make or break deal. The butter, however, is a must. What are any mashed potatoes without it? Bland and lackluster.

And don't shy away from making this for your Xmas holidays party. I think this is perfectly winter-appropriate all season long!

Mashed Potatoes and Celery Root

{loosely adapted from Martha Stewart}

4 pounds Yukon gold potatoes

1 pound celery root

1 cup heavy cream

6 tablespoons unsalted butter

1 tablespoon coarse salt

1/4 teaspoon freshly ground pepper

Fresh thyme, minced (Optional), or Chives, chopped

Peel potatoes, and cut into 1-inch pieces. Peel celery root using a paring knife, following the shape of the root. Cut into 1/2-inch pieces. Place potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 10 minutes. Drain, return to pot; place over low heat to dry out.

Combine cream, butter, salt, and pepper in a small saucepan, and place over medium heat until butter is melted and mixture comes to a simmer. Pour over potato mixture, and combine, using a potato masher, until fluffy and smooth.

Add choice herb for garnish.

Cranberry Orange and Gingersnap Cheesecake Parfaits

For some inexplicable reason, my mind has always associated baking cheesecakes with some formal event. Nay....not formal, per se, but special...

Recently however, I've been thinking about how poorly some of my past cheesecakes in life have turned out but how much I would really like to improve upon that. I had the common cheesecake troubleshooting errors: the center was undercooked, the filling had lumps in it, you know. Minor, but major things like that.

Thus, when a friend of mine recently had baby number 3, I thought taking her a cheesecake would be appropriate. Celebrating the birth of a baby must warrant at least that.

So in my excitement I got straight to work beating the cream cheese and sugar for minutes on end with my hand mixer and oh, how creamy and smooth was I able to get this texture. I beamed with pride. Being patient and allowing the three blocks of cream cheese to sit at room temperature for an hour had paid off!!! In fact, my excitement proliferated so much in such a short amount of time that I thoughtlessly poured this lovely filling into the crust, and almost into the oven when it dawned on me that I forgot the eggs.

Eggs. How on earth does a cheesecake survive without them? It doesn't!

Well. I very gingerly attempted to spoon the filling out of the crust and back into my mixing bowl, hoping so desperately that I could salvage this filling. It proved to be a debacle, as bit after bit of crust crumbled right into the filling. A cheesecake with crust bits in the filling.... not pretty.

I was about the throw away the entire thing with disappointment smeared all over my apron when the two syllable word, parfait, came flying through my head.

I guess it wasn't a total failure after all. And best of all, this recipe is safe to give children or lactating mothers because the cheesecake filling part is raw-egg free!

My husband and I both really enjoyed some for ourselves! They are yummy and the topping and crust are very interchangeable (you could swap crushed chocolate wafers for the gingersnaps and do candied oranges on top, etc).

Enjoy!!

Cranberry-Orange & Gingersnap Cheesecake Parfaits

3 cups ground gingersnap cookies (I used a food processor for this part- blender would work too, or a heavy hand smashing tool)

1/2 cup butter (1 stick), melted and slightly cooled

3 8-oz bars of cream cheese, at room temperature (low fat works fine)

1 cup granulated sugar

1 cup sour cream (you can use the low fat stuff here too)

1 tsp vanilla extract

1 package fresh cranberries

Zest of 1 orange

1/2-3/4 cup sugar (just depending on how sweet ya like it)

1/2 cup water

Make the topping: In a medium sized saucepan over medium heat, combine the cranberries, orange zest, sugar, and water and bring to a boil. Allow to boil, stirring occasionally, until the berries "pop" (or, open) somewhat and is thickened slightly (I think it takes about 10 minutes). Remove from heat, transfer to another dish, and refrigerate for at least 30 minutes, or until cooled.

Make the crust: in a large bowl, combine the ground gingersnap cookies and melted butter. Stir until the cookies are moist (although I shun to use that word).

Make the filling: in a large bowl using a hand mixer, combine the softened cream cheese, sugar, and sour cream. Blend in the vanilla.

To assemble, place crust in the bottom of a clear glass. Spoon filling (1 or 2 big spoon fills) of filling on top, then the cranberry mixture on top of that. Refrigerate leftovers.

Spiced Pecan & Apple Greens

Winter fell today in stages of progressive coldness. First, a very wet and heavy rain initiated the ground for what would be a day's worth of additional dampness and wetness. Snow ultimately succeeded and it's nearly bed time with the white stuff still descending its blithely little way down! Yeesh! Any bitterness towards the unruly weather ebbed as soon as I took one look outside and saw fluffy whiteness. 'Well I'll be', I thought to myself, 'This, I actually really like. This snow, can stay', were my exact thoughts.

Even minus the ski pass, snow still excites me.

Which, food wise, I'm allowing myself now, today, tomorrow and for the next few months to indulge in winter foods that taste like Christmas itself: ruby red grapefruit, gingerbread cookies, cranberry-anything, caramelized pears, orange-flavored cookies and cakes, and so forth. Pecans also fall into this category and tonight for our green salad portion of the meal, we had this deliciously satisfying one that for me may turn into a go-to salad for holiday potlucks. I find it elegant enough to dress up any meal and stand next to a roasted goose if that's your taste OR it's casual enough to munch on in a Tupperware while you wrestle through a day's work. I was very impressed by the piquant combination of the spicy pecans and mild feta, crunchy apple and lightly sweetened dressing. All in all, a good salad experience: no soggy messes, no odd-looking pieces of mysterious mushroom. Straight forward, festive for the holidays, and another lovely use for pecans other than that peee-caan pie.

Apple & Spiced Pecan Salad

{Keeping Up Cookbook, 83}

6-8 cups mixed greens (romaine and red leaf worked fabulously- no iceberg please)

3/4 cup feta cheese, crumbled

3 green onions, thinly sliced

1 large red delicious apple, diced (or two small)

Dressing:

1/4 apple cider vinegar

1/4 tsp black pepper

1/2 tsp salt

2 Tbsp sugar

dash of Tabasco

1/2 cup veg. oil

Spiced pecans:

3 Tbsp butter

1 1/2 Tbsp sugar

1/2 tsp cayenne pepper

1/2 tsp cinnamon

3/4 tsp salt

1 cup pecans, chopped

Over medium heat, melt butter in a pan and add sugar, spices, and salt. Add pecan pieces and continue to stir well and often. Cook for an additional 2-5 minutes, until the sugar has caramelized and the nuts look a shade darker. Remove from heat, and spread the pecans out on a plate to let cool.

Whisk together all the dressing ingredients (blender works well too). Set aside.

In a large bowl, combine the salad ingredients with the dressing and the pecans (although I would wait to chop and add the apple until the last minute). Serve immediately.

YUM!

"Souper!"

Guess what dawned on me recently?

It's soup season.

And that simple thought is wonderfully comforting with the ailing cold coming upon us!

My penchant for soups started in the adolescence years when friends and I would scurry off during our curtailed lunch hour to the Soup Kitchen which was located a hop and a skip away from our school. The golden part of the entire soup-getting episode was the complimentary 2-4 bread sticks that accompanied each serving of soup. If you were at all a seasoned customer, you knew the art of grabbing maybe one additional bread stick and ordering the cream-based soups to dunk them in. The tomato, at the time, was my personal favorite and the only way to eat it up was not via the spoon. No no. You only used the bread sticks to wipe up every last lick. And it was delicious. I remember our AP English teacher once requested that we bring the extra breadsticks to her. That never happened, for "extra" never existed in that soup kitchen.

Hence, since then, I am a sucker for soup season. I like all kinds. And I like them all the much better when there is some warm bread, garnishes in the form of sour cream, and fresh herbs on top.

I made these two today: pumpkin curry and a quick black bean. Both meatless, both healthy, both inexpensive, and both very, very fast.

I recommend a slice of sourdough bread toasted for dunking. Oh heck it was crazy good.

Pumpkin Curry

{slightly adpated from Keeping Up Cookbook}

1 onion, chopped

2 garlic cloves, minced

2 Tbsp butter

1 1/2 tsp mild curry powder

1/2 tsp pepper

1/2 tsp salt

3 cups chicken broth

1 15-oz can of pumpkin puree

1/2 cup heavy cream OR 1 can evaporated milk

Roasted pumpkin seeds (garnish)

Sour cream (garnish)

In a large pan, melt the butter and add onions and garlic. Cook, stirring often for about 5 minutes or until the onion begins to get tender. Add the spices. Slowly stir in the chicken broth and pumpkin puree. Combine with a whisk and bring to a boil for 15 minutes. In small batches, and very carefully, place the soup in a blender and puree until smooth (I only pureed about half of the soup, as I enjoy a little texture and roughage). Pour back into pan, bring to a gentle simmer, and stir in cream. Heat until combined and serve with sour cream and roasted pumpkin seeds.

Quick Black Bean Soup

{slightly adapted from Keeping Up Cookbook}

1 Tbsp olive oil

1 onion, chopped

1 garlic clove, chopped

3 large carrots, chopped

2 stalks celery, chopped

1/2 tsp coriander

1 1/4 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1 can reduced-sodium chicken broth

1 15-ounce can diced tomatoes

1 small can of green chilies (diced)

1 15-ounce can black beans, pureed in liquid, until smooth

1 15-ounce can black beans, drained

Fresh cilantro, chopped- garnish

Sour Cream- garnish

Lime juice-garnish

Drizzle olive oil in a large pot. Turn heat up to medium high and add onions, carrots, garlic, and celery. Continue stirring for 5 minutes and add spices. Add the tomatoes, broth, and chilies and allow this to boil for 15-20 minutes. For the last 5 minutes, add the pureed beans, as well as the drained can. Serve warm with garnishes.

Cinnamon Nut Bread

I have little time to scribe anything today about this recipe, but it's quite delish and tastes every bit like a perfect bread to make on an Autumn or winter day. Easy and quick, hope you enjoy it too!

Ciao!

Cinnamon-Nut Bread

{Holiday Baking of Better Homes and Garden Magazine, pg 76}

1 1/3 cups sugar

1/2 cup finely chopped, toasted pecans

2 tsp cinnamon

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 egg, lightly beaten

1 cup milk

1/3 cup veg. oil

Preheat oven to 350. Grease a 9 x 5 x3 inch loaf pan. Set aside. In a small bowl, stir together 1/3 of the sugar, the nuts, and cinnamon; set aside.

In a large bowl stir together in the remaining 1 cup sugar, flour, baking powder, and salt. Make a well in center of flour mixture, and add egg, milk, and oil. Combine until just moistened.

Spoon half the mixture into prepared pans and sprinkle half of the nut mixture over. Top with the remaining batter and pull up in a circular motion to marble.

Bake in the preheated oven for 40-50 minutes or until the middle of the loaf is just barely set. Cool in pan on wire racks for 10 minutes. Remove from pan and cool completely on wire racks. Wrap and store overnight before slicing.

African Sweet Potato Peanut Soup

Today's featured recipe is NOT for anyone ridden with peanut allergies: I must warn you upfront.

This is such a fun little soup to make; the aroma transports you right to Morocco or somewhere in that part of the world. It's different. It's healthy. And it is RICH with flavor. I loved every bite of it.

I also recommend, if you have young children, that you make it during naps or when they are preoccupied playing with their toys. It requires a bit more elbow grease then I expected and I learned the hard way that making this while juggling the necessities such as, eh, nursing an infant and getting a toddler dinner isn't what I consider to be an optimal time for such things like this:).

Many thanks to my friend Danielle D. who emailed me this recipe- she always is finding such good and interesting recipes to try.

Hope you enjoy it! We served this with oven-roasted asparagus spears as well as bacon-Parmesan cheese toast thingies.

African Sweet Potato and Peanut Soup

1 tbsp vegetable oil

1 large onion, chopped

2 cloves garlic, minced

2 t. ginger, minced

1 1/2 t. cumin

1 1/2 t. coriander

1/2 t. cinnamon

pinch ground cloves

3 medium tomatoes, chopped (I omitted this)

1 1/2 lbs. sweet potatoes, peeled and chopped (I used yams)

1 carrot, peeled and chopped

4 1/2 c. water

1 t. salt

pinch cayenne

1/4 c. unsalted dry roasted peanuts

2 tbsp creamy peanut butter ( I find that natural PB works exceptionally well-melts better)

1 bunch fresh cilantro, chopped

Heat oil in saucepan over medium high heat. Saute onion 10 minutes until lightly browned. Mix in garlic, ginger, cumin, coriander, cinnamon and cloves.

Stir in tomatoes, sweet potatoes, and carrot and continue to cook and stir about 5 minutes.

Pour water into the saucepan and season the mixture with salt. Bring to a boil, reduce heat and simmer 30 minutes. Remove mixture from heat.

In blender, process the soup and peanuts until almost smooth. Season with cayenne. Return to saucepan. Whisk in the peanut butter and cook until heated through.

Serve warm topped with fresh cilantro..