Let us celebrate this magical time with my next ShopRite post :)
And I made....
Get ready for it.
Ahem. Drum roll, please....
Heath Bark.
Drool.
Click here to check it out!
Thursday, December 22, 2011
Candy Bark
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Heyyyy! Merry-Almost-Christmas... and Happy Hannukah!
Let us celebrate this magical time with my next ShopRite post :)
And I made....
Get ready for it.
Ahem. Drum roll, please....
Heath Bark.
Drool.
Click here to check it out!
Let us celebrate this magical time with my next ShopRite post :)
And I made....
Get ready for it.
Ahem. Drum roll, please....
Heath Bark.
Drool.
Click here to check it out!
Wednesday, December 14, 2011
Christmas Cookies- Guest Post Alert!
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Remember when I was talking about how important cookies are to Christmas? Yeah, it was only yesterday!
Well... I did a guest post for my gal pal Sarah over at Events by Sarah Elizabeth all about Christmas cookies... And I even list some great recipes done by other food bloggers!! Go on over by clicking here! You just may see your recipe there, too!
Well... I did a guest post for my gal pal Sarah over at Events by Sarah Elizabeth all about Christmas cookies... And I even list some great recipes done by other food bloggers!! Go on over by clicking here! You just may see your recipe there, too!
Tuesday, December 13, 2011
Cookies and Cream Cookies
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Guess what I did last night? I used a cookie as the base for another cookie.
Waah? Yeah. I know. Three levels above awesome.
What can I say it's Christmas time? So you gotta do all that you can for Santa!
Know what else I did??? I made an entire cookie batch (enough for about 2 dozen + cookies), but I only put 5 cookies into the oven! And didn't throw out the rest of the batter!
How on Earth did I manage to do that? I froze the rest of it, to save for later... closer to when I'll hear those little hooves on my roof and Santa needs some cookies to recharge!
NOTE: To do this little time-saving trick, you roll the dough into small balls (as you would just before putting the dough onto a prepared cookie sheet), except you place it into a freezer safe, airtight container to bake at another time! The baking temperature will remain the same, but you will have to add a few minutes to your baking time!
Do this with this cookie! With any cookie! (except for a cake-like cookie batter!).
I know. It just made my day, too.
And consequently, Santa's.
Cookies and Cream Cookies
Yields: 2 dozen plus cookies
Ingredients:
3/4 cup salted butter, melted
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 TBS vanilla
1 extra large egg
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups Oreo cookies, crushed
Directions:
1. Preheat your oven to 325 degrees and line a baking sheet with parchment paper or grease it.
2. Sift together the flour, baking soda, and salt. Set aside.
3. Cream together the butter and sugars until well combined and beginning to fluff a little! Add the vanilla and egg, mixing until combined.
4. Add sifted flour mixture to the wet ingredients.
5. Fold in crushed Oreos until well combined.
6. Form the dough into tablespoon sized balls and place onto prepared baking sheet.
7. Bake for 15 minutes. Cool on a rack for 5 minutes.
Waah? Yeah. I know. Three levels above awesome.
What can I say it's Christmas time? So you gotta do all that you can for Santa!
Know what else I did??? I made an entire cookie batch (enough for about 2 dozen + cookies), but I only put 5 cookies into the oven! And didn't throw out the rest of the batter!
How on Earth did I manage to do that? I froze the rest of it, to save for later... closer to when I'll hear those little hooves on my roof and Santa needs some cookies to recharge!
NOTE: To do this little time-saving trick, you roll the dough into small balls (as you would just before putting the dough onto a prepared cookie sheet), except you place it into a freezer safe, airtight container to bake at another time! The baking temperature will remain the same, but you will have to add a few minutes to your baking time!
Do this with this cookie! With any cookie! (except for a cake-like cookie batter!).
I know. It just made my day, too.
And consequently, Santa's.
Cookies and Cream Cookies
Yields: 2 dozen plus cookies
Ingredients:
3/4 cup salted butter, melted
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 TBS vanilla
1 extra large egg
2 cups all purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 1/2 cups Oreo cookies, crushed
Directions:
1. Preheat your oven to 325 degrees and line a baking sheet with parchment paper or grease it.
2. Sift together the flour, baking soda, and salt. Set aside.
3. Cream together the butter and sugars until well combined and beginning to fluff a little! Add the vanilla and egg, mixing until combined.
4. Add sifted flour mixture to the wet ingredients.
5. Fold in crushed Oreos until well combined.
6. Form the dough into tablespoon sized balls and place onto prepared baking sheet.
7. Bake for 15 minutes. Cool on a rack for 5 minutes.
Monday, December 12, 2011
ShopRite Post!: Thinking Outside of the Pizza Box
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Hey! Hey you!
Guess what? My recent post for ShopRite is up! Are you having a party coming up soon? Or are going to a party? Of course you are.. It's that time of year!
Here's an idea for an appetizer that you may not have considered before.
Go on over and check it out!
Here's an idea for an appetizer that you may not have considered before.
Go on over and check it out!
Wednesday, December 7, 2011
Peppermint Straciatella Gelato
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What makes Christmas so great, other than the yummy foods, is the funny childhood memories of Christmas that each of us possesses.
As I was driving home last night along the winding, yet picturesque Kelly Drive, Winter Wonderland came on the radio. I was singing along, and found myself reminiscing, as I remembered how I misunderstood the lyrics to that song as a little kid..
"...Later on, we'll perspire,
As we dream by the fire
To face unafraid,
The plans that we've made,
Walking in a winter wonderland."
It completely makes sense within my mind.. If I were sitting by the fire canoodling with my husband, there is a 100% chance I'd be sweating and it wouldn't be pretty sight. In fact, we'd both be sweating. Not something you'd picture for a romantic setting.
I guess this confusion runs in the family. As a little girl, my mother also misunderstood the lyrics to We Wish You A Merry Christmas:
"Oh, bring us a piggy pudding;
Oh, bring us a piggy pudding;
Oh, bring us a piggy pudding and a cup of good cheer."
(Sorry, Ma! It's too cute, I had to!)
Piggy pudding might be a questionable item. Unless it were in the form of a bread pudding, not a sweet pudding, with- say- bacon or pork roll, then I'd be all over that like wiz on a cheesesteak.
Don't ya just love Christmas?
Peppermint Straciatella Gelato
Yields: 6 to 8 Servings
Ingredients:
2 cups whole milk
5 large egg yolks
2 TBS pure vanilla extract
3/4 cup granulated sugar
½ cup heavy cream
½ cup bittersweet chocolate chips
2 tsp canola oil
½ tsp kosher salt
10 peppermints, crushed
Directions:
1. In a medium sized bowl, combine egg, sugar, and salt. Stirring until well combined.
2. Heat milk and vanilla in saucepan over medium. Bring to a light simmer. Reduce heat to low.
3. SLOWLY add the egg mixture to the milk (don’t add it too quickly unless you want scrambled eggs!) and make sure to not like the milk boil. Cook for 3 to 5 minutes, or until a candy thermometer reaches 170 degrees. Voila! You have your custard base!!!
4. Remove from heat and add cream. Refrigerate overnight.
5. In a microwavable bowl, combine chocolate and oil. Melt the chocolate and set aside.
6. Using an ice cream machine, add the custard mixture, and crushed peppermints. Process for approximately 25 minutes.
7. After 25 minutes, pour in the melted chocolate mixture and process for another minute.
8. Serve immediately and ENJOY!
As I was driving home last night along the winding, yet picturesque Kelly Drive, Winter Wonderland came on the radio. I was singing along, and found myself reminiscing, as I remembered how I misunderstood the lyrics to that song as a little kid..
"...Later on, we'll perspire,
As we dream by the fire
To face unafraid,
The plans that we've made,
Walking in a winter wonderland."
It completely makes sense within my mind.. If I were sitting by the fire canoodling with my husband, there is a 100% chance I'd be sweating and it wouldn't be pretty sight. In fact, we'd both be sweating. Not something you'd picture for a romantic setting.
I guess this confusion runs in the family. As a little girl, my mother also misunderstood the lyrics to We Wish You A Merry Christmas:
"Oh, bring us a piggy pudding;
Oh, bring us a piggy pudding;
Oh, bring us a piggy pudding and a cup of good cheer."
(Sorry, Ma! It's too cute, I had to!)
Piggy pudding might be a questionable item. Unless it were in the form of a bread pudding, not a sweet pudding, with- say- bacon or pork roll, then I'd be all over that like wiz on a cheesesteak.
Don't ya just love Christmas?
Peppermint Straciatella Gelato
Yields: 6 to 8 Servings
2 cups whole milk
5 large egg yolks
2 TBS pure vanilla extract
3/4 cup granulated sugar
½ cup heavy cream
½ cup bittersweet chocolate chips
2 tsp canola oil
½ tsp kosher salt
10 peppermints, crushed
Directions:
1. In a medium sized bowl, combine egg, sugar, and salt. Stirring until well combined.
2. Heat milk and vanilla in saucepan over medium. Bring to a light simmer. Reduce heat to low.
3. SLOWLY add the egg mixture to the milk (don’t add it too quickly unless you want scrambled eggs!) and make sure to not like the milk boil. Cook for 3 to 5 minutes, or until a candy thermometer reaches 170 degrees. Voila! You have your custard base!!!
4. Remove from heat and add cream. Refrigerate overnight.
5. In a microwavable bowl, combine chocolate and oil. Melt the chocolate and set aside.
6. Using an ice cream machine, add the custard mixture, and crushed peppermints. Process for approximately 25 minutes.
7. After 25 minutes, pour in the melted chocolate mixture and process for another minute.
8. Serve immediately and ENJOY!
Monday, December 5, 2011
OH GingerSNAP! Ice Cream
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2 cups whole milk
1 cup half and half
Pinch of salt
3 large egg yolks
1 tsp vanilla
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
3/4 cup crushed gingersnap cookies
Directions:
1. For the Custard Base: In a medium saucepan over low to medium heat, combine the sugar, vanilla, half and half, milk and yolks. Please be diligent to make sure that it doesn’t boil and turn into scrambled eggs! Cook until the mixture thickens. Allow to cool to room temperature. Refrigerate for 3 hours up to overnight.
2. Using your ice cream machine, add the custard base, spices, and crushed gingersnaps. Process for 25 minutes. Place into a freezer-friendly container. Freeze for 3 to 4 hours before serving.
This recipe needs no introductions. It is just too fabulous for words.
I had leftover gingersnap cookies that just beckoned to be made into something. And I love taking risks. And this is what happened.
But, if I must use words to describe this recipe: My husband and I fought over licking the ice cream machine bowl.
...'Nuff said.
Gingersnap Ice Cream
Yields: 4 to 6 servings
Ingredients:
1 cup granulated sugarI had leftover gingersnap cookies that just beckoned to be made into something. And I love taking risks. And this is what happened.
But, if I must use words to describe this recipe: My husband and I fought over licking the ice cream machine bowl.
...'Nuff said.
Gingersnap Ice Cream
Yields: 4 to 6 servings
Ingredients:
2 cups whole milk
1 cup half and half
Pinch of salt
3 large egg yolks
1 tsp vanilla
1 tsp ground ginger
1 tsp nutmeg
1 tsp cinnamon
3/4 cup crushed gingersnap cookies
Directions:
1. For the Custard Base: In a medium saucepan over low to medium heat, combine the sugar, vanilla, half and half, milk and yolks. Please be diligent to make sure that it doesn’t boil and turn into scrambled eggs! Cook until the mixture thickens. Allow to cool to room temperature. Refrigerate for 3 hours up to overnight.
2. Using your ice cream machine, add the custard base, spices, and crushed gingersnaps. Process for 25 minutes. Place into a freezer-friendly container. Freeze for 3 to 4 hours before serving.
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