Creamy Holiday Fudge
Place in saucepan:
4 c sugar
1 pint whipping cream
Bring to a boil and cook to soft ball stage (234-238 degrees - do not overcook!!!).
Add 2 sticks (1 c) butter and 2-3 large candybars (approx 16 oz total), use your favorite flavor: Symphony (I use Symphony Almond & Toffee chips), chocolate w/ almonds, peanut butter cups, etc. Blend with electric mixer until butter is melted and mixture is smooth. Pour in a 9x13 greased or foil lined pan (or use a jelly roll pan for thinner fudge). Chill and cut into squares.
Friday, December 18, 2009
Thursday, December 17, 2009
Pumpkin Cobbler
4 eggs
1 cup sugar
12 oz evaporated milk
30 oz canned pumpkin
1 Tbsp vanilla
2 Tbsp brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 lb yellow cake mix
1/2 cup butter, melted
Preheat oven to 350.
In a medium bowl, mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, vanilla, salt and milk. Grease a 9 x 13 pan (or similar size) and pour the entire mixture into pan. Sprinkle the dry cake mix evenly across the top of the mixture. Pour the melted butter slowly and evenly across the entire mixture, ensuring that it doesn't start pooling in just one area. Sprinkle brown sugar over butter. Bake at 350 for approximately 60 minutes. Enjoy!
This is REALLY GOOD hot out of the oven with vanilla ice cream on top (or whipped cream).
1 cup sugar
12 oz evaporated milk
30 oz canned pumpkin
1 Tbsp vanilla
2 Tbsp brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 lb yellow cake mix
1/2 cup butter, melted
Preheat oven to 350.
In a medium bowl, mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, vanilla, salt and milk. Grease a 9 x 13 pan (or similar size) and pour the entire mixture into pan. Sprinkle the dry cake mix evenly across the top of the mixture. Pour the melted butter slowly and evenly across the entire mixture, ensuring that it doesn't start pooling in just one area. Sprinkle brown sugar over butter. Bake at 350 for approximately 60 minutes. Enjoy!
This is REALLY GOOD hot out of the oven with vanilla ice cream on top (or whipped cream).
Wednesday, December 16, 2009
Polka Dot Cookies
Chocolate cookies with green chips as "polka dots" - delicious!
Yield: 4-5 dozen 2 inch cookies
2 cups(12oz) Semisweet Chocolate Chips (I use Guittard)
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12oz) Green Mint Chips (Guittard)
Preheat oven to 350 F.
Heat semisweet chips and butter in a small microwave-proof bowl for 2-3 minutes, stirring well after the first minute initially, then at 30 second intervals until smooth(or use double boiler). Set aside to cool slightly.
Combine in a small bowl - flour, baking soda, and salt.
In a large bowl beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Yield: 4-5 dozen 2 inch cookies
2 cups(12oz) Semisweet Chocolate Chips (I use Guittard)
1/2 cup butter
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
3 large eggs
1/2 cup sugar
2 tsp vanilla
2 cups (12oz) Green Mint Chips (Guittard)
Preheat oven to 350 F.
Heat semisweet chips and butter in a small microwave-proof bowl for 2-3 minutes, stirring well after the first minute initially, then at 30 second intervals until smooth(or use double boiler). Set aside to cool slightly.
Combine in a small bowl - flour, baking soda, and salt.
In a large bowl beat eggs, sugar, and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers but will harden as they cool.
Chocolate Thumbprint Cookies
Chocolate Thumbprint Cookies
* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract
To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Chocolate and Vanilla Ganache
* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips
To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.
Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.
I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.
* 2 cups all-purpose flour
* 1 cup + 1 tablespoon unsweetened Dutch-process cocoa powder
* 2 teaspoons coarse salt
* 2 sticks unsalted butter, softened
* 1 1/3 cups sugar, plus more for rolling
* 2 large egg yolks
* 2 tablespoons heavy cream
* 2 teaspoons pure vanilla extract
To prepare the cookies: Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
Chocolate and Vanilla Ganache
* 1/3 cup heavy cream
* 1/2 teaspoon vanilla extract
* 1/2 cup semi sweet chocolate chips
To prepare the ganache: Combine cream and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook, stirring until cream mixture is very warm but not boiling. Remove from heat.
Place chocolate in a small heat safe bowl.Pour cream mixture over chocolate, and let stand for 1 minute. Whisk until smooth. Let cool (for about 10 minutes) and then use immediately.
I pour the cooled ganache in to a baggie then cut the tip off and use that to help fill the cookies.
Savory Wreath Rolls
Savory Wreath Rolls
18 Rhodes™ Dinner Rolls, thawed but still cold
1/3 cup butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
1 tablespoon dried parsley or rosemary leaves
3/4 cup shredded parmesan cheese
3/4 cup shredded asiago cheese
fresh parsley or rosemary, if desired
With scissors, cut rolls in half horizontally. In a small bowl combine butter, garlic powder, salt and parsley or rosemary leaves. In another bowl, combine cheeses. Dip roll halves in butter mixture and then cheese. Arrange cut side down on a large sprayed baking sheet or pizza pan to form a 10-inch wreath. (Place 24 halves in a thick circle for the base of the wreath, and place 12 halves on top.) Sprinkle any remaining cheese over rolls. Cover with plastic wrap and let rise until double. Remove wrap. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan and let cool. Brush with additional butter and garnish with fresh parsley or rosemary if desired.
Tuesday, December 15, 2009
Bumpy Road Bars
A Nikki Lewis Speciality:)!
2 Cups Butter
2 Cups Brown Sugar
2 tsp. Vanilla
2 1/2 Cups Flour
1 tsp. Soda
3 Cups Oats
12 oz. Milk Chocolate Chips
1 can Sweetened Condensed Milk
2 T Butter
1 tsp. vanilla
Cream together butter, brown sugar. Add eggs and 2 tsp. vanilla, mix well. Add flour, soda and oats. Press two thirds of mixture into a large baking dish then set aside. In a saucepan melt chocolate chips, sweetened condensed milk, 2T butter, 1tsp. vanilla. When melted, pour quickly and evenly over the cookie mixture. Drop remaining dough by teaspoonfulls over top of chocolate mixture. Bake at 350 for 20-25 minutes.
2 Cups Butter
2 Cups Brown Sugar
2 tsp. Vanilla
2 1/2 Cups Flour
1 tsp. Soda
3 Cups Oats
12 oz. Milk Chocolate Chips
1 can Sweetened Condensed Milk
2 T Butter
1 tsp. vanilla
Cream together butter, brown sugar. Add eggs and 2 tsp. vanilla, mix well. Add flour, soda and oats. Press two thirds of mixture into a large baking dish then set aside. In a saucepan melt chocolate chips, sweetened condensed milk, 2T butter, 1tsp. vanilla. When melted, pour quickly and evenly over the cookie mixture. Drop remaining dough by teaspoonfulls over top of chocolate mixture. Bake at 350 for 20-25 minutes.
Sunday, December 13, 2009
Wassail
My mother has been making this wassail for Christmas for as long as I can remember. It is sooo good.
Wassail
1 1/2 c sugar
1 1/2 qt. water
12 whole cloves
4 sticks cinnamon
4 allspice berries
1 (12 oz) can orange juice concentrate
1 (12 oz) can lemonade concentrate
1 gallon apple cider
Make syrup with sugar and water; cook about 10 minutes. Add spices. Let stand in warm place 1 hour. (I usually let it sit much longer.) Strain spices, add orange juice, lemonade, and cider. Let stand overnight. Makes 1 1/2 gallons.
Wassail
1 1/2 c sugar
1 1/2 qt. water
12 whole cloves
4 sticks cinnamon
4 allspice berries
1 (12 oz) can orange juice concentrate
1 (12 oz) can lemonade concentrate
1 gallon apple cider
Make syrup with sugar and water; cook about 10 minutes. Add spices. Let stand in warm place 1 hour. (I usually let it sit much longer.) Strain spices, add orange juice, lemonade, and cider. Let stand overnight. Makes 1 1/2 gallons.
Wednesday, December 2, 2009
Pomegranate Dip
Sounds a bit strange, but this is delicious!!
Amazing Pomegranate Dip
1 small pomegranate
1 tomato, chopped
2 Tbsp. onion, finely chopped
1 avocado, chopped
¼ tsp. coriander
1/8 tsp. cayenne pepper
½ tsp. salt
Serve with Fritos.
Amazing Pomegranate Dip
1 small pomegranate
1 tomato, chopped
2 Tbsp. onion, finely chopped
1 avocado, chopped
¼ tsp. coriander
1/8 tsp. cayenne pepper
½ tsp. salt
Serve with Fritos.
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