Christmas Cookies

Every year I bake a ton of cookies.  I like to take delicious treats wherever I go and make goodie bags for my neighbors and friends.  This year I did the same.  I try to make a couple of new cookies every year and see if they are keepers.  This year I tried the sugar cookie spiral and Chocolate-Peppermint cookies for the first time.  I also made Candy Cane Truffles and Homemade Marshmallows with Rich and Creamy Hot Chocolate for the first time.  All of it YUM.

So how do I make all these cookies and keep them fresh?  I make the dough for all of the cookies I want to bake ahead of time (usually in November.)  I roll them in parchment paper and label them with the name of the cookie, the temperature to bake them, how long to bake them, and any other things I need to do to finish them.  For example, the chocolate crinkles need to be rolled into a ball and coated with confectioners sugar before being baked. 

When it is time to bake them.  I use parchment paper on my cookie sheets so I don't have to clean in-between different cookies.  I also bake all the cookies that cook at 350 at one time, etc.  This makes it go fairly quickly.  As December comes and I start baking, I take the dough out of the freezer and put it into the refrigerator.  (Except for the shortbread, that I like to slice out of the freezer so they stay nice and round.)  

Of course any cookies baked need to be cooled completely and then sealed in a tin or airtight container to keep them fresh.  There is nothing worse than doing all that work and then tasting a stale cookie.  

NOTE:  I also make Pumpkin Cranberry mini loaves every year.  I make a lot of these to give as gifts with the cookies or alone.  I make these in advance too.  I cool them completely, wrap them in press n seal, and put them into a freezer bag, then into the freezer.

Here are some close ups of what I made this year.  The kids helped make the gingerbread men.

 

Gingerbread Men with Cinnamon Buttons

Chocolate Gingerbread Men...
...for the boys to take to school for their class parties.

Mexican Wedding Cookies

Chocolate-Peppermint Cookies

First you bake the chocolate insides.  Then you melt white chocolate, dip them, and sprinkle with crushed candy canes.  mmmmm...

 

Spiral Sugar Cookies

Keep them in a tin to seal in freshness.  I usually don't bake the dough until I am ready to take them somewhere so they taste the best.  I take a day to make dough, then bake as I take.

Cranberry Shortbread

Chocolate Crackle Cookies

Chewy Chocolate Gingerbread Cookies

Black Forest Cookies

Just going through all of that makes me want more cookies.  I'm off to have a cookie!  Enjoy!

Here are the recipes:

Gingerbread Men

http://www.marthastewart.com/recipe/gingerbread-cookies

Chocolate Gingerbread Cookie Cutouts
http://www.marthastewart.com/recipe/chocolate-cookie-cutouts-love-bug-cookies

Mexican Wedding Cookies
http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=13199

Chocolate-Peppermint Cookies
http://www.marthastewart.com/recipe/chocolate-peppermint-cookies-living 

Icebox Shortbreads

http://www.marthastewart.com/recipe/icebox-shortbread 

Chocolate Crackles
http://www.marthastewart.com/recipe/favorite-chocolate-crackle-cookies

Chewy Chocolate Gingerbread Cookies
http://www.marthastewart.com/recipe/chewy-chocolate-gingerbread-cookies

Black Forest Cookies
http://www.marthastewart.com/recipe/black-forest-cookies

Homemade Marshmallows with Rich and Creamy Hot Chocolate

Okay, I have heard my girls say that they can easily purchase a 99cent bag of marshmallows at the store, but I'm telling you...when you make them they are AMAZING.  And if you are going to make the mallows, you may as well make the cocoa!  YUM.

I have made the homemade powdered cocoa before, but ran across a recipe for a chocolate ball you keep in the fridge or freezer until you are ready to use them.  OMG, they are great.  The homemade marshmallows make it complete.

I took the bunco girls a mini loaf of homemade pumpkin cranberry bread and these cute hot cocoa bags with instructions.  Bet they won't be teasin' me now, and will be expecting them again.  :)

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes.

Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Add sugar mixture to gelatin and wisk.  Add other ingredients FOLLOW THE RECIPE.  

Once this cools the easiest way to get the foil off the sides is to spray a pizza cutter with pam and cut right through it.  You will lose a little of the marshmallow, but it's not much and this is so much easier than fighting with the foil.  

Next I used the pizza cutter to cut long strips and tip the sticky sides into powdered sugar.  Cube and put into a resealable container for cocoa.

COMPLETE RECIPES AT THE END OF THIS POST

Now the cocoa recipe I found in a magazine that someone gave my hubby to give to me since they know I LOVE recipes.  :)  It came from Cook's Country October/November 2010 issue.  The complete recipe is at the end and it is soooo worth the effort!

Here is what I did with my cocoa and marshmallows:

Wrap the chocolate balls in press and seal, trim the top, and put on a cute ribbon.  Put enough marshmallows for one cup of cocoa in a small snack bag.  I used these since they could seal tight and keep my marshmallows from getting stale. 

I put it all in a cute bag and secured with wire holiday garland.  I also attached the recipe to the outside.  (forgot to snap a pic of that though.)

Here are the recipes for the cocoa and the marshmallows:

Rich and Creamy Hot Chocolate 

(makes 10 balls)

From Cook's Country, October/November 2010

 

Add Ingredient Add Divider

Ingredients

1 12-ounce bag semisweet chocolate chips 

1 cup heavy cream 

1/4 teaspoon salt 

Add Cooking Step

Directions

1. Microwave chocolate, cream and salt in a large bowl, stirring occasionally, until smooth, about 2 minutes. Refrigerate until firm, about 2 hours. Roll 3 tablespoons chilled chocolate mixture into ten 2-inch balls. Individually wrap balls in plastic wrap and transfer to a ziploc freezer bag. Refrigerate for 5 days or freeze for up to 2 months.  

2. To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup milk in large mug. Microwave, stirring occasionally, until smooth, about 2 minutes.

Homemade Marshmallows

from Fine Cooking Magazine, Dec 2009/Jan 2010

Ingredients

Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners’ sugar; more as needed

Making the marshmallows

 

Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.

Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.

Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature until set, at least 2 hours.

Note:  Use the 1 cup confectioners sugar to coat the cut marshmallows.  Roll them until no longer sticky.  Use a colander to shake off the excess sugar.

Green, White and Red Lasagna

Um, we ate this so fast, there was hardly a chance to take a picture.  It is so yummy.  I usually make my own polenta, but in this case I used the tube.  It is easier and less to clean up, but you could definitely substitute homemade.

This is for my friends who are fans of the deep covered baker.  :)  The recipe in full is at the end.
 

 

Mix the cooked turkey sausage, zucchini, bell pepper and one cup of the marinara.

Add italian cheese, and garlic to melted cream cheese.

Add a half cup chopped basil.

Slice polenta into rounds to use as layers in your lasagna.

Pour remaining sauce over bottom of the baker.  Arrange polenta rounds over sauce (do not overlap). Scoop one-third of the cream cheese mixture over polenta, spreading evenly. Top with one-third of the sausage mixture. Repeat layers two times. Microwave 15 minutes in your baker with lid on top.

Let set 10 minutes and dive in!

The Pampered Chef ® Green, White & Red Lasagna Recipe  1 1/4 lbs (625 g) bulk hot Italian turkey sausage or sausage links, casings removed   1 medium zucchini   1 medium red bell pepper   1 1/2 cups (375 mL) marinara sauce, divided   6 oz (175 g) cream cheese   1/2 cup (125 mL) loosely packed fresh basil leaves    2 cups (500 mL) shredded Italian cheese blend, divided   2 garlic cloves, pressed   1 1-lb (450-g) tube prepared polenta, room temperature  In Classic Batter Bowl, microwave sausage on HIGH 5–6 minutes or until no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Drain using small Colander and Bowl. Blot sausage well with paper towels; return to batter bowl. Meanwhile, coarsely chop zucchini with Food Chopper. Dice bell pepper using Santoku Knife. Add zucchini, bell pepper and 1 cup (250 mL) of the marinara sauce to sausage; mix well. In Small Batter Bowl, microwave cream cheese on HIGH 1–2 minutes or until soft. Coarsely chop basil. Add basil, 1 1/2 cups (375 mL) of the cheese blend and garlic pressed with Garlic Press to cream cheese; mix well. Slice polenta crosswise into four even pieces. Slice pieces with Egg Slicer Plus® to create rounds. Pour remaining sauce over bottom of Deep Covered Baker; arrange polenta rounds over sauce (do not overlap). Scoop one-third of the cream cheese mixture over polenta; spread evenly with Small Spreader. Top with one-third of the sausage mixture. Repeat layers two times. Microwave, covered, on HIGH 14–16 minutes or until center is hot. Carefully remove baker from microwave using Oven Mitts. Sprinkle with remaining cheese blend; cover and let stand 10 minutes. Yield: 8 servings Nutrients per serving: Calories 370, Total Fat 24 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 17 g, Protein 22 g, Sodium 1120 mg, Fiber 2 g Cook's Tip: To prepare in oven, preheat oven to 400°F (200°C). Cook sausage in (12-in./30-cm) Skillet 4–5 minutes or until no longer pink, breaking into crumbles. Drain; blot excess moisture and place into Classic Batter Bowl. Proceed as directed through Step 3. Bake, covered, 40–45 minutes or until center is hot.

Bangers and Mustard Mash

These "smashed potatoes" as my Marcus calls them were awesome!  He will not eat potatoes unless they are smashed.  I took a gamble with making Mustard Mash, but it was a winner!  Thanks to Ina, again!  What was not a smash, was the chicken sausage I tried to sneak in there.  I get them all the time when the boys want brats.  I don't eat many brats or hot dogs, so I get chicken sausages.  In all fairness, these were a little spicy.  I got the Italian chicken sausages...should have gone with plain.

Instead of dismissing this recipe as a fail...I think you need to use your favorite sausages and it will be fine.  I had seasoned, like I said, that did not make any of the men in my house happy.  BUT I enjoyed it and I know for next time what NOT to make them.

Served it with steamed broccoli.

BANGERS AND MUSTARD MASH
by Ina Garten

serves 4-6

2 lbs yukon gold potatoes, peeled and quartered
salt
4 tablespoons unsalted butter (1/2 stick, diced)
1/2 cup milk
4 ounces creme fraiche (I didn't find this anywhere so left it out)
2 teaspoons whole-grain mustard (didn't do this either)
2 teaspoons Dijon mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
2 pounds fresh veal or chicken sausages (8 large sausages)

Boil potatoes in a large sauce pan with one tablespoon of salt.  Simmer for 20-25 minutes.  Drain and return to pan.  Add butter, milk and creme fraiche and beat potatoes in the pan.  (Use an electric mixer if you like them creamy.)  Mix in the other ingredients.  Add more milk if you need to.

Meanwhile prepare grill and cook sausages about 5 minutes on each side, until brown and cooked through.  Transfer to plate and wrap with foil.  Allow to rest 5 minutes.

To serve, mound a generous portion of potatoes on the plate and top with grilled sausages cut in half diagonally.

Garlic-roasted Cauliflower

Not a fan of cauliflower?  Don't pass this by.  My husband does not like cauliflower and really enjoyed this.  He was surprised, I was glad.  The boys went with the flow, like they usually do.  Marcus called it white broccoli.  Since he loves broccoli, my response was "yep."  I think that any vegetable tastes great roasted!  I am a veggie lover, but if you are not and want to try to eat more veggies, try roasting them.  Try this recipe.  It is inexpensive and delicious!

There is not a whole lot to it.  Just get yourself a couple of small heads of cauliflower, or one large. 

Cut them into pieces (or buy the bag already cut up if you are in a hurry).  I cut them into pieces and threw them in a colander to wash them.  Patted them dry with a paper towel and then put them on the large sheet pan.  Drizzle with olive oil and season with salt and pepper.  Peel a few garlic cloves and throw them on the sheet (whole).  

Roast in a 450 degree oven for 20-25 minutes.  When it comes out add olive oil, parsley, lemon juice and pine nuts.  I didn't have the pine nuts on hand and the boys are not fans, so I just omitted them.

You are gonna love this!

Garlic Roasted Cauliflower

Adapted from How Easy is That? by Barefoot Contessa
Serves 6

1 head of cauliflower, cut into small florets
1 head of garlic, cloves separated & unpeeled
1 1/2 tablespoons of extra virgin olive oil {divided}
1 teaspoon kosher salt, or to taste
freshly ground black pepper, to taste
1/4 cup minced fresh parsley
3 tablespoons pine nuts
1/2 tablespoon freshly squeezed lemon juice

Begin by toasting the pine nuts in a dry skillet over medium heat, until lightly golden {about 5 minutes}.  Be careful!  Nuts burn quickly.  Set aside.

Bring a small saucepan of water to a boil & add the garlic cloves.  Boil for 15 seconds, drain & peel the skins off.  If the cloves are large, cut them in half.

Preheat the oven to 450 degrees.  Lay the cauliflower out on a baking sheet & toss with the garlic, 1 tablespoon olive oil, salt & pepper.  Roast for 20-25 minutes, tossing halfway through, or until the cauliflower is just tender & lightly browned.

Transfer the cauliflower mixture to a bowl & add the parsley, pine nuts, 1/2 tablespoon of olive oil & lemon juice.  Toss to combine & serve.

Roasted Salmon With Green Herbs

Anyone who knows me knows that I LOVE salmon.  I love salmon sushi, I love it grilled, sauteed in a skillet, roasted in the oven, but usually I like it with salt and pepper only.  I was weary to try this because I am a fan of plain salmon (maybe a little dill, but not loaded on both sides with herbs!).  I got Ina Garten's latest cookbook when it came out and saw this recipe in it.  Now Ina is my favorite of favorites, I cook from her cookbooks (and I have all of them) regularly and some of our family favorites are her recipes.  I know if I make one of her recipes..I'm gonna be happy.  And that is good for everyone!  :)

My boys love salmon too.  Not quite as much as me, but they do and they gobbled this down.  Marcus asked why there was a bug on his, but once I told him it was a scallion he was fine with it.  These boys crack me up sometimes!  I served it with roasted cauliflower.  Oh my goodness another yummy dish from her new book.  Look for the post, you won't be disappointed.

Start by removing the skin.  (Get it done for you, it's a pain!)  I got it off, but it was not pretty.  Then season it with salt and pepper.  Whisk olive oil and lemon juice and drizzle it evenly over the salmon.  Let it set at room temperature for about 15 minutes.

Next, in a small bowl stir together scallions, dill and parsley.

Coat both sides of the salmon with the herbs and pour the wine around the fish.  Roast for 10-12 minutes.  Let rest 10 minutes.

Slice and serve!  YUMMY.

 I chose to serve it with her oven roasted cauliflower, which I made first.  I will be posting the recipe next!

HERB-ROASTED SALMON
Serves 6

1 large (2 to 2 1/2 pound) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

1. Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes.

2. Preheat the oven to 425 degrees.

3. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet.

4. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges.

Banoffee Mess

I love flipping through the cooking shows on television.  I pick up new techniques, watch cooks and chefs prepare new recipes, then I  get to decide if it will end up on our plates for dinner.  It is relaxing, enjoyable and makes me happy.  I caught 5 Ingredient Fix on the food network the other day and immediately looked up the recipe and printed it out!  This is amazingly gooey and delicious:

Banoffee Mess Recipe by Claire Robinson

There is just one thing with this recipe.  You simmer a 14 oz can of sweetened condensed milk for 3 hours.  Yes, it says 3 hours.  No, it's  not a misprint.  I know.....but if you are going to be home just put on some water, put the can in and put the lid on and simmer it!  I promise you will not be disappointed!

Now start your homemade graham cracker crust.  And for those of you saying, homemade?  YES, homemade.  It is two ingredients and you can do it.  All you need is two cups of ground graham crackers (I put mine in the food processor), and 1 stick of melted butter.  (I melted mine in the microwave.)  Stir it up and press it into the pie plate.  Bake it for 12-15 minutes in a 350 degree oven.  Let it cool and refrigerate it until you are ready to layer the pie.

After three hours, take out the can and allow it to cool for 10-15 minutes so you can handle the can.  

 Just look at that deliciousness!  It is like a toffee, or so says Claire Robinson who made this recipe.  It tastes amazing!!!!!  

Slice your bananas and put a layer right onto the crust.

Layer the the toffee over the bananas.  Yes, all of it!

Add another layer of bananas. 

 Whisk two cups of cream in your mixing bowl.

Top with fresh whipped cream!  YUMMY!

Looks good, right?

Go ahead and try it!  Next time I will be adding more bananas.  The recipe called for 4 of them and I didn't use the as I was just putting one layer.  Next time I will use two bananas per banana layer and stack up as high as I have to.  I will also add some powdered sugar to the whipped cream.  It is delicious like this, but those are changes I will make for next time.