2012 Christmas Treats

If you can't tell, I'm catching up. It's not nearly as exciting to see snow and Christmas two months after the fact. But I have one more Christmas craft and baking experience to share from 2012.

My husband asked me to help with doing something for his employees. Loving to bake at Christmas, I immediately began preparing to make our own "Harry & David's" type of baking treats that not only tasted good but looked amazing too.

It wasn't hard to select which delicious treats to include.  Over the past several years, I've been blessed with several great recipes from friends.  One of my favorites is the Christmas Cake Cookies, which recipe I've included at the bottom of this post.  And this year, I added candied almonds (a recipe I found through Pinterest).  The candied almonds are easy and tough to resist while waiting on them to dry.

Thankfully, Martha Stewart was on board with wonderful holiday pastry boxes.

Originally, I bought Chinese take out boxes in Christmas theme, but they weren't large enough for all of the treats.  So, I used them to share some treats with our neighbors.

And I had a little friend keep me company while I worked...

Christmas Cake Cookies (recipe from Meg)

• 3 sticks of melted butter
• 1/4 cup honey
• 2 cups sugar
• 2 eggs
• 4 1/2 cups flour
• 4 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon cloves

Sift dry ingredients in medium size bowl. Mix honey, sugar and butter. Beat until creamed and then add eggs and beat. Add flour mixture and blend together. Chill for 2 hours or over night. Roll into walnut size balls. Roll each ball in sugar. Bake at 350 for 7-10 minutes. ENJOY! (They make the house smell delicious and Christmasy too!)

This is a great recipe to add to your collection for winter soups.  I got this recipe from my mom and her friend.  You can find it here at allrecipes too. I've made it a couple of times, and it is delicious.  

My mom's friend makes a couple of suggestions for changes, which I will include at the bottom**.  

I didn't follow all of them.  I added a few more potatoes like she suggested, and I used fresh kale or mustard greens (whichever was available at the store) instead of spinach.  I also used Bob Evans Original Sausage instead of Italian.  The pepper flakes give it a good kick.

Super-Delicious Zuppa Toscana RECIPE

Ingredients

1 pound bulk mild Italian sausage 

1 1/4 teaspoons crushed red pepper flakes
4 slices bacon, cut into 1/2 inch pieces
1 large onion, diced
1 tablespoon minced garlic
5 (13.75 ounce) cans chicken broth
6 potato, thinly sliced
1 cup heavy cream
1/4 bunch fresh spinach, tough stems removed  (Use Kale or Mustard Greens instead)

Directions

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

**Double it. Substitute Kale in place of spinach. Just buy kale in the bag that's already chopped and use about 1/2 to 3/4 of bag. Use 50% more sausage. Buy the "Italian" sausage roll, not HOT and just add more red pepper flakes for more heat.  Put like 2 or 3 more potatoes in than it calls for.

Enjoy!

Cake Pops!

I often talk about the one and only time I made Cake Pops.  I wanted to do it, but I didn't realize just what a time consuming project I was taking on at the time.  They are delicious, and you gotta try one if you haven't yet.  But, making them is another story.  

I say I will never make them again, and Hubs vows to remind me of why I, I mean we, won't. (I say "we" because let's face it, when I get in too deep, he's always so sweet to help however possible if only to get me back from what I've started).  But we'll see.

 Above: The finished product.

Using step-by-step instructions from Wilton's website, I started by baking a yellow cake, which made the house smell good.  So far, so good.  

Then, cutting the cake in half, I crumbled it.  Not having a nifty KitchenAid mixer, I crumbled it completely with my hands.  Let's just say that takes awhile.  

Adding a 1/2 cup of icing and using a spatula, I mixed entirely until even consistency.  Again, that might-a gone a bit faster with the KitchenAid mixer. 

Rolling the mixture into balls, I just went for it and made the largest size, which is about 2 T each.  More on that later, but let's just say, 2T can be very heavy when you're balancing it on a little, white stick!  

Placing those bad boys in the fridge to chill for a couple of hours, I started over with crumbling my second half of the cake, etc. 

I think at this point, I was already starting to see that doing this all the night before the event might be fatal.  It was already getting late, and I wasn't half way there. And yet, I persevered...

Ready to move on, I needed to put the sticks in the pops.  But in order to make them stay, you have to melt chocolate, dip the stick, stick the ball and chill again for a couple of hours.  

Once the pops and I chilled again, it was time for the fun stuff. Decorating!  I came across Wilton's "Melts" chocolates, which are perfect for cake pops and really easy to use... if you follow the directions.  

Of course, this was unheard of for me so I had to do it my way.  The directions said to remove from heat once chocolate is melted.  I had never heard of such a concept and was afraid of losing my precious chocolate to hardening an unreturnable hard.  

This proved suicidal for my cake pops. 

After loosing several to the heat (they literally dive bombed off the sticks and into the chocolate in an unable to bring back to life mess), I changed my method, and took the Melts chocolate off the heat. Worked like a dream. 

**Side note, I may or may not try this "I've never heard of this so I will do it my way" method in other life scenarios too. ...mostly to the frustration and amazing patience of my husband. Sorry, hon. 

Because all of the pops needed to stand up (remember TWO Tablespoons each!), we had to find a method to keep them upright, decorate and get back into the fridge.  Thankfully, we had pizza that night.  And this is where the Hubs comes in.  

Cutting the pizza box in half and using the top and the bottom for all of my pops, he poked enough holes from each of them.  After creating this invention, we had to find a way a way to make them all fit back in the fridge... standing. 

I did have to melt some more chocolate, and after yet another chill period, drizzle the white on yellow cake pops and vice versa.  They really did turn out pretty.  

And in the morning, after adding bows, taking them out of the fridge with enough time to quit "sweating," and figure out to transport my massive amount of pops, they made it in one piece to the event.  

I think I made around four or five dozen pops total.  I can't say for sure.  It's been over a year now since I made these, but when I look at the pictures, they turned out pretty.  As I remember, they tasted good too.  And yet, please know, if I ever make these for you or for your party, I really, really, really like you.

Can you guess where I've been?

I had a great time out the other day just running a few errands.  Come with me, and let's see if you can guess where I went...

Above: Did you know there are entire magazines devoted to aprons? 

And they're so pretty.  I loved this one called "lemonade days." 

Above:  There are also magazines devoted entirely for scrapbooking.  This one was all about Cricket. I think I could really get into the Cricket machine, but I'm not sure I want to invest in all of the extras you have to buy to use it.  Still, it is super cool what all you can make with it. 

Above: This magazine is what brought me to this location.  The Hubs mentioned that he saw it online and would really like to read it.  I wanted to get some fun things for him incase we're at the hospital for a while before the little one arrives. 

Can you guess where I am?

Answer: Barnes & Noble

I love going to the magazine section.  

It was one of the things the hubs and I would do on a date night.  

Above: I love the colors of the dishes in this display.  Aren't they beautiful? 

Above: I also love the dishes above.  They have the most beautiful shades blues and greens.  If only I had more blow money.  I think one of each of these would have made it home with me that day.

Can you guess where I am?

Answer: Crate & Barrel

 

Above: Is this not the cutest girl room and play things? I love the butterfly mobile and all of the great kitchen toys.  Needless to say, I rarely visit this store or at this point, I don't even get the magazine.  It's all too tempting right now and a bit high on the price.  But it sure is pretty.

Can you guess where I am?

Answer: Pottery Barn Kids

Above: It's tradition to make these sour cream sugar cookies each Easter.  I forgot to take a picture once they're decorated, but here's a link to finished cookies from a previous Easter.  I decided to take it easy this year, and I only made one batch.  That is taking it easy because I've been known to make triple batches before to share with everyone.   

Can you guess where I am?

Answer: Home!

Most days, I don't stay out very long.  I just don't have the energy and simple tasks seem to take more time. But that's okay. There's a little one baking in the oven, and she should be ready any time!  I'm 39 weeks today and very ready to meet her.  

Speaking of baking, here's the sugar cookie recipe I use.  

Sour Cream Sugar Cookies

Ingredients:

3 1/4 c. sifted flour

1 t. baking soda

1/2 t. salt

1/2 c. soft butter

1 c. sugar

1 egg

1 1/2 t. vanilla

1/2 c. sour cream

Directions:

Heat oven to 375 degrees. Sift flour, soda and salt and set aside. In a large bowl, combine butter, sugar, egg and vanilla. Add sour cream. Gradually, add flour mixture while beating. Chill. Roll to 1/4" thickness. Bake 10 to 12 minutes on cookie sheet.

** Two things I have learned that help to make this delicious.  Use the bigger cookie cutters to get nice, big cookies. Do NOT roll out the dough thinner than the 1/4" thickness.  They are better a little thicker.

Icing

Ingredients:

2 c. sifted confectioner's sugar

1/2 c. butter

1 t. vanilla extract
1 1/2 T. milk


Directions:
Cream sugar, butter and vanilla. Add a small amount of milk (1 to 2 tablespoons).  If frosting is too sweet or thick, add a little more milk.  

Icebox Strawberry Pie

I made this pie for our small group a couple of months ago, and it did not disappoint.  So yummy, I will definitely want to make it again.

Cooking down the frozen strawberries for the filling.

Icebox Strawberry Pie

From the episode: Two Perfect Pies
In step 1, it is imperative that the cooked strawberry mixture measures 2 cups; any more and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough or use our recipe. Chill the heavy cream in step 4 to help it whip more quickly.
Serves 8.  

Ingredients

Filling
2 pounds frozen strawberries (see related tasting)
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
Pinch salt
1 pound fresh strawberries , hulled and sliced thin
1(9-inch) pie shell , baked and cooled (Pillsbury)

Topping
4 ounces cream cheese , softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Instructions
1. COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).

2. ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.

3. ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)

4. MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

Shaker Lemon Pie

I recently tried a new recipe from America's Test Kitchen.  They test all kinds of variations of the same recipe and share what they believe is the best on the show.  This episode was about two pies. 

I decided to try the Shaker Lemon Pie first since lemon desserts are my husband and dad's favorite.  I look forward to trying the Strawberry Icebox pie in the future. ... if you're reading this, you'll have to let me know if strawberry desserts are your favorite to come taste test it with us! :)








p.s. This is very lemony and great with a scoop of Vanilla Bean ice cream!

Shaker Lemon Pie


From the episode: Two Perfect Pies
You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice.
Serves 8.

Ingredients
1 double-crust pie dough (I use Pillsbury crust from the refrigerated section of the grocer.)
3 large lemons , sliced thin and seeded (see note)
1 3/4 cups sugar
1/8 teaspoon salt
1 tablespoon cornstarch
4 large eggs
1 tablespoon heavy cream

Instructions
1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.

2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves.

3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough.

4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be apped in plastic and refrigerated for 2 days.)

Yum!

As you may have heard, I recently made a change in my career path and am now staying home.  Surprisingly, I've managed to stay pretty busy as I'm looking into new opportunities.  I love having a morning routine, and I'm amazed at how quickly the hours in the day go. 

Recently, I decided to pull out one of my Paula Dean magazines.  She's my kinda cook... good, American food without all the fluff.  Of course, healthy isn't the staple of her recipes, but you can be sure they'll taste good.  I've been wanting to make fried chicken, and this issue had options for about four or five different kinds of fried chicken.  I decided on the chicken fried chicken along with a recipe for pepper gravy and smashed potatoes.  I was so excited that it turned out well that I took a picture of my plate. :)  My husband loved it too, which always makes me happy.  Makes me feel like a real cook. :)



It's been fun having time to plan, shop and cook some nice meals for our dinner... rather than the regular spaghetti, which by the way, I'm looking for a good, home recipe for spaghetti sauce if anyone wants to share theirs. The only catch is not having an idea how much it will cost if you're needing a lot of new ingredients.  We're working on the cash system and living in a budget.  Last week, along with the regular groceries, i.e. milk, cereal, bread, I had a list of items for a couple of new recipes I wanted to make.  Thinking I had plenty of cash on me (and my cart seeming so NOT full), I didn't bother to really count up the cost before going through the check out lane.  I started to perspire a bit as I noticed the $$ going higher and closer to my cut off line. darn those spices.  Thankfully, I didn't go over, but I'm not sure what I would have done if I had.  My gut reaction was to pull out the ol' card.  The next time I went through the line, I kept back the "maybe's" on my list until I had a chance to confirm the math in my head was the same as the cashier's total.  This probably sounds stressful and crazy, but there's a part of me that loves it.  This is a new challenge, but it's kind of freeing... when we're done, we're done.

In other news, the Colts are playing the Texans tonight.  Hope it's a good game as the Colts' injured list continues to grow by the week.

love.

I heart Chick-fil-a.

oh yum!

Will someone come over so I can have an excuse to try making this?



Scrumptious lemony little biscuit cakes piled high with homemade whipped cream and farm-fresh strawberries.

Happy Easter!



This is the day the Lord has made.  Let us rejoice and be glad in it.

Paula Dean's White Hot Chocolate

If you're looking for a yummy hot drink for the winter, try this. We had some at the New Year's Eve party we went to this year, and it was scrumptious.

Ingredients
1 cup white chocolate chips
1 cup heavy cream
4 cups half-and-half
1 teaspoon vanilla extract
Vanilla whipped topping, for garnish
Mint leaf, for garnish

Directions
In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, and vanilla extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and garnish with mint leaf.

"The most important ingredient is the love." ~Marie Barone

I love baking. Did I mention that? The only trick is that I can't talk while I bake (or cook). ... was that my first or second teaspoon of baking soda?... The other trick is that I need to set reasonable limits for myself. I once baked enough sugar cookies to fill a house! I was so sick of seeing cookies that I didn't have the energy to finish icing all of them.

But tonight, I made one double batch of chocolate chip cookies and got a good start. That's four sticks of butter. yum! There's really no secret to baking chocolate chip cookies. Just follow the recipe on the back of a Nestle Toll House bag. But, I use butter. Not margarine. And that makes all the difference. Just ask Julia Childs. :-)

Speaking of Childs, I loved the movie "Julie & Julia." That movie encouraged me to start my own blog. Well, that and following severals friends and Mayes cousins' blogs. It's so amazing to see all of the interests and topics that other women write about in their blogs.

Today, I came across a blog that definitely put me in my happy place. This girl does what I want to do, and I love her style. It's all about digital design: invitations, announcements, holiday cards and even designing her own digital kits. It's like Archiver's, only in digital form!! And right now, she's posted links to download two of her kits for free. Who knows, maybe some day I'll be posting digital prints like hers. I think I would like her too. How do I know? I don't, but she seems cute, and she has a personal blog too that shows a baby shower her and her friends put together. It reminds me of a shower my friends and I hosted this past summer... on steriods! Let's just say, Martha Stewart would be proud. It looked adorable. Check her out at http://taffyappledesigns.blogspot.com/ and if you love paper as much as me, I think you'll be amazed too.

Cupcakes

I love baking! There's something wonderful about pulling sweet, warm treats from the oven. I also love celebrating friends' birthdays. How perfect to combine the two? The fun treats below were for a fun friend at work named Kristy. She and I not only share our birthday month but also year.

I love it that cupcakes are "in." There are so many creative ways to make cupcakes sophisticated and fun. Wouldn't it be great to create a place like the "Flying Cupcake" to share such happy treats every day?