Red Velvet Peppermint Crinkle Cookies

These cookies are amazing! I love discovering new things (which is probably what spawns my love of cooking) and this is a new discovery of a mixture of lovely things (peppermint, red velvet, cookies). Such a beautiful, delicious, holiday-rific treat! This is another one that would be perfect for a cookie exchange. 

From Cookin' Cowgirl

Makes about 30

Prep Time: about 30 minutes

Bake Time: about 30 minutes

Total Time: about 1 hour

INGREDIENTS:

1 box red velvet cake mix (I used Duncan Hines)

6 Tablespoons butter

2 eggs

1 teaspoon peppermint extract

1/2 cup crushed peppermint candy or candy canes (about 6 large candy canes)

1/2 cup powdered sugar

1/2 teaspoon cornstarch

DIRECTIONS:

Preheat oven to 375 degrees. Melt the butter and set aside to cool.

Meanwhile, crush the candy canes. (I find it easiest to use the mini candy canes that are individually wrapped...keep them in their packaging so you don't make a big mess. If you only have big candy canes, unwrap them and place them in a plastic bag. Then use a meat mallet and whack away!)

In a large bowl, mix together the cake mix, cooled butter, eggs, and peppermint extract. Add in the crushed peppermint and stir. The dough should be very thick. 

In a shallow dish, mix together the powdered sugar and cornstarch with a fork. 

Form dough into balls and cover with powdered sugar mixture. Place on a cookie sheet 2 inches apart. Bake for 9-11 minutes. Let cool on a wire rack. 

Plate up and serve or give away as gifts.

Merry Christmas!!

Gingerbread Cookies with White Chocolate

I think I've mentioned my love of white chocolate before. It makes everything better. And who knew it was such a great complement to gingerbread? This is such a great recipe for the holidays: soft, chewy gingerbread with a little extra candy on top. It would be perfect for a cookie exchange. Or for Santa Claus.

From Culinary Concoctions by Peabody

Makes about 34 cookies

Prep Time: 30 Minutes

Waiting Time: 4 hours*

Bake Time: 10 Minutes

Total Time: about 5 hours (or about 90 minutes if you follow my tip at the bottom)

INGREDIENTS:

3 cups flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter at room temperature

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup white chocolate chips

DIRECTIONS:

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a medium bowl and set aside. Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy. 

Add molasses, egg and vanilla. Beat well. Gradually beat in flour mixture on low speed until well mixed. 

Place dough on plastic wrap and form into a flat, thick disk. Wrap in plastic wrap and refrigerate for 4 hours or overnight.*

Preheat oven to 350 degrees. Shape dough into 1-inch balls, roll in granulated sugar, and place 2 inches apart on ungreased baking sheets

Bake 8-10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Let cool on wire racks. 

*I was impatient, so instead of waiting 4 hours for the dough to cool in the fridge, I put the dough in the freezer and let it cool for 30 minutes. It worked just fine. Just don't forget about it!

Nutella Hot Chocolate

Do you want to know a confession? I hate winter. Yes, I love the holidays and the traditions and family all that. But I hate being cold and sick. (Has anyone else been 'kinda sick' for the last 2 months?) Anyway, there is one thing that always cures my winter blues. Hot drinks. Hot chocolate, tea. These things make me happy and they make my body feel good. So I leave you one of my go-to recipes of the season: Nutella Hot Chocolate.

From Pinterest

Serves 1

Total Time: 5 Minutes

INGREDIENTS:

1 cup milk

2 Tablespoons Nutella

Pinch of cinnamon (optional)

DIRECTIONS:

Heat milk in a medium saucepan over medium heat, stirring constantly to avoid scalding. Whisk in nutella and stir until fully incorporated. Once heated through, stir in cinnamon (if desired) and pour into a mug. 

Add marshmallows and/or whipped cream as desired. Be warm. 

Vanilla Pudding Cinnamon Rolls

If you add vanilla pudding to cinnamon roll dough, it makes the dough really soft. This cinnamon roll is chewy and soft and lovely. I can't wait to make these for my family on Christmas morning. (Except I'll do all the prep work the night before, of course.)

From Mel's Kitchen Cafe

Yield: About 24 cinnamon rolls

Prep Time: 45 minutes

Rising Time: About 2 hours

Cooking Time: 15 minutes

Total Time: 3 hours

INGREDIENTS:

{for the dough}

1/2 cup warm water

2 Tablespoons active-dry yeast

2 Tablespoons sugar

3.5 oz. package instant vanilla pudding

1/2 cup butter, melted

2 eggs

1 teaspoon salt

6+ cups flour*

{for the filling}

1 cup butter, softened to room temperature

2 cups brown sugar

4 teaspoons cinnamon

{for the frosting}

8 oz. cream cheese**

1/2 cup butter, softened to room temperature

1 teaspoon vanilla

3 cups confectioner's sugar

2-3 Tablespoons milk

*If you'd like to increase the amount of fiber in your diet, use half whole-wheat flour and half all-purpose flour. 

**For a healthier option, use neufchatel cheese.

DIRECTIONS:

In a small bowl, combine water, yeast, and sugar. Stir until dissolved and set aside. 

In a large bowl, take vanilla pudding mix and prepare according to package directions. Add butter, eggs, and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour and knead until smooth, being careful not to overflour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. 

Once dough has doubled in size, divide into two equal parts. Roll dough onto a floured surface 17 x 21 inches in size. Take a half cup of softened butter and spread it over the dough. In a medium bowl, combine 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle half the mixture over the top. Roll up very tightly. With a knife, put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on a lightly greased cookie sheet about about 1 inch apart. Repeat this process with the remaining dough. Cover rolls and let rise until doubled in size again.

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden. (Do not overbake.) 

To make the frosting, combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Then add milk for desired consistency.

Frost warm rolls with cream cheese frosting. 

Toasted Marshmallow Milkshake

Bradford and I traveled to New York about a month ago. While we were there, we ate some delicious food. One such treat was a toasted marshmallow milkshake at Stand Burger. I was definitely skeptical at first. Marshmallows and milkshakes was not a combination I had considered before. As soon as I took my first sip out of the giant red straw, I entered my happy place and did not want to leave it. It was one of the best milkshakes I had tasted. (Click here to read Gourmet Magazine's Francis Lam's description of the heavenly treat.)

Of course I immediately thought, how can I re-create this at home, when I'm 2500 miles away from the nearest Stand Burger? Luckily, Gourmet magazine did the dirty work for me.

From Gourmet.com

Serves 1

Prep Time: 5 min

INGREDIENTS:

3 large scoops vanilla ice cream*

1 Tablespoon whole milk**

1 large dollop plain yogurt***

5 Kraft Jumbo Jet-puffed marshmallows

Whipped Cream

*Stand uses Laboratorio del Gelato

**I used 1% milk, because that's what I keep in my fridge

***Stand uses Woodstock Water Buffalo Milk yogurt, but Gourmet says it doesn't make much difference what type of yogurt you use. I used Greek yogurt.

DIRECTIONS:

Toast marshmallows under a broiler. (Note: For the first time in my cooking career, I set a fire in my kitchen trying to do this. Ha! To avoid this, put your broiler on LOW, place marshmallows in the CENTER of the oven, and do not broil for longer than 2 minutes MAX. To be sure you don't overtoast, check the marshmallows at 1 minute, then keep a close eye on them until they're done. It's a quick process.)

Put the milk, ice cream, and yogurt in a blender then blend until you get a "donut". Add three of the toasted marshmallows to the blender, and whirl it just until they're all broken up and distributed evenly. Be careful not to overblend, making it too melty. 

Pour shake into a glass, top with a dollop of whipped cream, add the last two marshmallows on top, and serve with an extra-wide straw. 

Repeat if necessary. 

BYU Mint Brownies

For all of the Cougars reading this, I know the title of this post is enough to sell you on the recipe. Go make it. For anyone else, these brownies are divine. Heavenly. I wish I could bottle up my mom's reactions when she eats some of my food. I brought a pan of these over to her house last week and before we had even eaten dinner, she sneaked a peak under the foil to look at the mint brownies. Her knees buckled and she kind of shook her body with excitement. So funny. 

Growing up, these brownies were such a treat every time we went to Utah and now, it's nice to know I can make them in my own home.

From BYU Dining via The Girl Who Ate Everything

YIELD: one 9x13-inch pan of brownies
PREP/COOK TIME: 90 minutes; COOL TIME: 1 hour

INGREDIENTS:

{for the brownies}:

1 cup margarine or butter, melted
1/2 cup cocoa
2 Tablespoons honey
4 eggs
2 cups sugar
1 3/4 cup flour
1/2 Tablespoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts (optional--I keep them out)
12 oz. chocolate icing (make your own or purchase from the store)

{for the mint icing}:

5 Tablespoons margarine or butter, softened
dash of salt
3 Tablespoons milk
1 Tablespoon light corn syrup
2 1/3 cups powdered sugar
1/2 teaspoon peppermint extract
1-2 drops green food coloring (again, optional--I left it out)

DIRECTIONS:

Start by making the brownies. Pre-heat oven to 350 degrees.

Melt the margarine or butter and stir in the cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. If using, add nuts. Pour batter into a greased 9x13 inch baking pan. Bake for 25 minutes. Cool. (Though it may be tempting, resist putting brownies in the freezer or fridge to cool as this will dry them out slightly. Let them cool naturally at room temperature.)

Prepare the mint icing. Soften margarine or butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add peppermint extract and (if using) food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Enjoy!

Cinnamon Bread

  There's something about the true simple taste of cinnamon. It's one of those nice, "home-y" smells. While I do not particularly care for cinnamon scented candles, I love the smell of real cinnamon baking in the oven. When I was a kid, I would often make myself a "treat" by buttering up some warm toast and sprinkling cinnamon and sugar on top. (Oh wait, I just did that the other night!) Let's get back on track. This bread is home-y delicious.

Adapted from AllRecipes.com

INGREDIENTS:

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

3 1/2 teaspoons ground cinnamon, divided

1 teaspoon salt

1 cup buttermilk*

1/4 cup vegetable oil

2 eggs

2 teaspoons vanilla extract

4 Tablespoons brown sugar

4 teaspoons margarine

DIRECTIONS:

Preheat oven to 350 degrees. Grease and sugar one 9"x5" loaf pan.

In a medium bowl, measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon and salt. In a large bowl, beat oil, eggs and vanilla. Gradually add dry ingredients until just incorporated.

Pour into prepared loaf pan. Smooth on top.

Sprinkle topping over smoothed batter. Using a knife, cut in a light swirling motion to give a marbled effect.

Bake for 50-60 minutes. Bread is done when a knife inserted comes out clean. Let cool, serve and enjoy!

Fresh Strawberry Yogurt Cake

It is the season of strawberries and I love it. Bundt cakes are just so pretty and I love the slices they create. With a slight hint of lemon and the creamy texture of yogurt, this cake is fresh, moist, and it screams summer. You have to be careful with this cake, though. Similar to the white chocolate raspberry bread pudding, it makes a great breakfast!

From A Spicy Perspective

INGREDIENTS:

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs

3 Tablespoons lemon juice, divided

Zest of 1 lemon (optional)

2 1/2 cups all-purpose flour, divided

1/2 teaspoon baking soda

1/2 teaspoon salt

8 oz. plain or vanilla yogurt

12 oz. (about 2 cups), fresh, diced strawberries

1 cup powdered sugar

DIRECTIONS:

Pre-heat oven to 325 degrees. Grease and flour a 10-inch bundt pan. 

Sift together 2 1/4 cups flour, baking soda and salt. Mix in the lemon zest and set aside.

Using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, then add 1 Tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, blending until just incorporated. 

Toss the strawberries with the remaining 1/4 cup flour. Gently fold them into the batter. 

Pour the batter evenly into the bundt pan. Bake in pre-heated oven for 60 minutes, or until a knife inserted into the center comes out clean.  

Allow to cool 10 minutes, then turn onto a wire rack and cool completely. Mix together the remaining 2 Tablespoons lemon juice with 1 cup powdered sugar. Drizzle over the top of the cake.

Strawberry Bread

I have always been a huge fan of strawberries. I am so happy that summer is here and strawberries are widely available. This recipe for strawberry bread ironically uses frozen strawberries which is wonderful because it means you can enjoy the fabulous fruit year-round!!!

From JustCookAlready

INGREDIENTS:

1 cup oil

2 cups sugar

4 eggs, beaten

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

2 10-oz. packages frozen strawberries, thawed, with the juice (reserve 1/2 cup for topping)

DIRECTIONS:

Mix oil, sugar and eggs. Add flour, baking soda, salt, and strawberries with juice. Mix well until thoroughly blended. Pour into 2 loaf pans, greased and sugared or lined with wax paper. Bake for 335 degrees for 1 hour. (Check at 50 minutes for doneness.) Serve warm or cold slices topped with butter and reserved berries. Sinfully delightful.

Carmelitas

 

I've been making/eating a lot of Mexican food lately and it seems like the best desserts to go with Mexican involve caramel.That sweet creamy treat is so adored by Mexicans. This recipe for Carmelitas involves adding chocolate chips and nuts, but I kept it simple, choosing to focus on the simple, lovely taste of caramel.

INGREDIENTS:

2 cups flour

1 3/4 cups quick-cooking oats

1 1/4 cups brown sugar

1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 cup chocolate chips (optional)
3/4 cup chopped pecans (optional)
1 1/2 cups salted caramel sauce
2 1/2 Tablespoons flour

DIRECTIONS:

Preheat the oven to 350 degrees. Grease a 9 x 13 inch pan.

Combine the flour, oats, brown sugar, baking soda, salt, and butter in a mixing bowl. Beat on low until crumbly. Divide into two equal portions.

Press half the crumb mixture into prepared pan. Bake for 10 minutes. Remove and cool slightly.

If using chocolate chips and pecans, sprinkle over the cooled crust. Mix the salted caramel sauce and flour together and drizzle over the pan. Top with the remaining crumb mixture.

Return to the oven and bake for an additional 15-20 minutes or until the crust starts to brown. Allow the pan to cool and refrigerate until the caramel filling is set.

Cut into bars and serve.

Salted Caramel Sauce

image via

I have always been a fan of caramel. Despite the occasional toothache it gives me, I love the creamy, sweet texture. When I found out that caramel is actually very simple to make, I got very excited. It is basically the same technique as making a simple syrup, except you let it burn a little longer. That is what gives it the brown color.

Recipe from Kelsey's Essentials

INGREDIENTS:

1 cup sugar

1/4 cup water

3/4 cup heavy cream (I used 1% milk)

3 1/2 Tablespoons unsalted butter

1 teaspoon sea salt or kosher salt

DIRECTIONS:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is deep amber in color, about 5-7 minutes. 

Remove the sugar from the heat and carefully whisk in the heavy cream or milk. The mixture will bubble (this kind of freaked me out at first--I thought I had messed up the recipe--but everything turned out great). Stir in the unsalted butter and salt.

Transfer the caramel to a dish and cool.

*Salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.

Whole Wheat Chocolate Chip Cookies

It is very possible that my most favorite food in the whole world is homemade chocolate chip cookies. There is something so comforting about drinking a glass of cold milk accompanied by a perfect disc-shaped, chocolate-speckled treat. My go-to recipe is my mother's prize-winning recipe (hint: you can find it on the back of a bag of toll house chocolate chips) but, if you can recall, we currently don't have white flour in our house.

So, the search for a great whole wheat chocolate chip cookie has been at the top of my cooking priority list. I tried one that was OK, but not great. And then I found this one. This one.

My. Oh. My.

I'm pretty convinced that this is better than chocolate chip cookies made with white flour. Right before my mother tried this cookie, she said, "This looks like a Mrs. Field's cookie!" And then she made her "Mmmmm" noises that always make me feel good about my cooking. And I know it's my own mother, but she really is a connoisseur of all things chocolate. And let's face, I am my harshest critic. And this cookie is delicious! I'll try to stop rambling my excitement, but it's a little hard to contain when you've just found an amazing and beautiful chocolate-chip cookie recipe. Oh, and then top it off that it is 100% whole wheat. Eek! Could it be better? I think not. Ok, I'll be done now. Just go make this.

From Orangette

INGREDIENTS:

3 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks butter, cut into 1/2-inch cubes

1 cup lightly packed brown sugar

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

8 oz. bittersweet chocolate, chopped into 1/4- to 1/2-inch pieces or chocolate chips (I don't have bittersweet, so I used semi-sweet chocolate chips)

DIRECTIONS:

Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees. Line two baking sheets with parchment (or tin-foil).

Combine the flour, baking powder, baking soda, and salt in a medium bowl and whisk to combine.

Put the butter and sugars in a large bowl. With electric beaters (or a stand mixer with paddle attachment) on low to medium speed, mix just until the butter and sugars are blended. (This may take a while depending on how cold the butter is.) Scrape down the sides of the bowl with a spatula. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. 

Add the flour mixture to the bowl and blend on low speed until the flour is just incorporated. Scrape down the sides and bottom of the bowl. 

Add the chocolate and incorporate with a wooden spoon. Scrape down the sides of the bowl, then use your hands to turn and gently massage the dough, making sure all the flour is absorbed.

Scoop mounds of dough, about 3 tablespoons in size (yes, larger than your typical c.c. cookie), onto the baking sheets, leaving about 2-3 inches in between each cookie. You should be able to fit about 8 cookies on each sheet. 

Bake the cookies for 16-20 minutes, rotating the sheets halfway through, until the cookies are evenly browned. 

Let cool, pour some milk, and go to your happy place.

Homemade Whipped Cream

Ah, whipped cream. That magical concoction that adds an element of heaven to almost any already delicious dessert. Fresh fruit, cakes, pies, ice cream, cookies, hot cocoa, milkshakes...the possibilities are endless. Since I typically strive for healthy options, I prefer my whipped cream with fruit (mangoes pictured here). 

Also, do you know how easy it is to make your own whipped cream? You just need to be a little patient holding your electric beaters. (If you have a stand mixer, there is really no excuse.) I don't think I'll ever buy Cool Whip again. Come to think of it, I don't think I've ever purchased Cool Whip, but you get what I'm saying, right? 

From AllRecipes.com

INGREDIENTS:

1 cup heavy cream

1 teaspoon vanilla extract

1 Tablespoon confectioner's sugar (granulated sugar works great too)

DIRECTIONS:

In a large bowl, whip cream until stiff peaks are just about to form. Add vanilla and sugar and beat until stiff peaks form. Be careful not to overbeat as cream will then become lumpy.

Serve with anything sweet, or dip your finger in and lick right off your finger.

Country Apple Dumplings

Whoa. These are amazing. I try not to say that a lot, but I really think these are absolutely divine. This is like a gourmet pastry and a down-good home-baked apple pie all rolled into one. A tart apple slice, wrapped in a crispy and gooey shell, then encompassed with butter-y, sugar-y goodness, complete with one surprise ingredient. This is just fabulous. And amazingly simple.

From Allrecipes.com

INGREDIENTS:

1 large apple, peeled and cored

1 can refrigerated crescent roll dough

1/2 cup butter

3/4 cup white sugar

1/2 teaspoon cinnamon

1/2 can (6 fluid ounces) Mountain Dew

DIRECTIONS:

Preheat the oven to 350 degrees. Grease a baking dish.

Cut the apple into 8 wedges and set aside. Separate the crescent roll dough into triangles and roll each apple wedge into crescent roll dough, starting with the smallest end. Pinch to seal and place in the baking dish. 

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.

Bake for 35-45 minutes, or until golden brown.

Prepare to put your lips together and say "Mmmmmmmmmmmmm!!!!!" 

Oatmeal Pancakes

A couple weeks ago, we ran out of white flour. Since we are grocery store procrastinators in this household, this meant I had to withhold making any recipes that used white flour for about two weeks. Luckily, we did have whole wheat flour, so I used whole wheat flour for several recipes, like the lovely pancakes you see above. 

Despite finding whole wheat flour a great substitute when used as a smaller ingredient (like as thickening for a sauce, or as a batter for breaded chicken), I was excited to finally get white flour back into my kitchen. 

Fast forward to the grocery store, Baking Needs aisle. I am perusing the items and mention to Brad that we only have whole wheat flour and I need white flour. He says to me, "Wait, why do we need white flour? Let's just use whole wheat." "Well it just doesn't rise up the same as white flour and there's a different consistency to it", I reply. And then we both think about it and he says, "Well, whole wheat tastes really good. I like it." And I add, "it is a lot healthier than white flour." 

And we end up walking out of the grocery store with another package of whole wheat flour, continuing to leave our house void of the white version. 

And so the whole wheat journey begins. We'll see how this goes. (Even though I think I will most definitely be using some white flour to make Linda's delicious orange rolls sometime soon--referenced here.) 

But these pancakes, they are healthy and DELICIOUS and filling and the perfect wake-me-up breakfast. I recommend making these on a Saturday, freezing the pancakes you don't eat, then toasting up the frozen pancakes throughout the week for a fast and nutritious breakfast on a busy morning. Ahh, life's little shortcuts.

Adapted from Aarean at Just Cook Already

INGREDIENTS:

2 cups regular oats

2 cups buttermilk*

2 eggs, whipped

1/4 cup melted butter

1 - 1-1/2 cups whole wheat flour

2 Tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon plus 1 dash cinnamon 

1/4 teaspoon salt

*If you don't have buttermilk, then substitute with white vinegar or lemon juice and regular milk. For one cup, place one tablespoon of white vinegar or lemon juice in a liquid measuring cup, then add enough milk to bring the liquid up to the one cup line. Let stand for five minutes, then use as much as needed.

DIRECTIONS:

Mix all ingredients together and scoop batter by 1/4 cup-ful onto a well-greased griddle over medium-high heat. When bubbles start to pop, flip pancake. After 30-45 seconds, remove from heat and place on a plate.

Serve with Annie's Syrup and enjoy!

Homemade Peppermint Patties

I mentioned earlier that I love peppermint. Chocolate Peppermint Ice Cream Cake is an amazing treat, but (hard to believe, I know), it doesn't exactly travel well and it's not the easiest thing to tie up in a bow and give away to loved ones as a gift. This, however, is the perfect solution for that. Please take a minute amongst the holiday madness to whip up a batch of these, sink your teeth into the soft chocolate-y, minty goodness, and let out a good sigh. Your body will thank you. Then give the rest to friends and tell them to do the same thing. 

Recipe from Savory Sweet Life

Makes 32 patties

INGREDIENTS:

1 can of condensed milk

5 1/2 cups powdered sugar, sifted

1 Tablespoon peppermint extract

3 cups semisweet chocolate chips

3 Tablespoons shortening

DIRECTIONS:

Add condensed milk, 2 cups powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed until all the ingredients are well incorporated. Add more powdered sugar, one half cup at a time, until the dough is pliable, like firm modeling clay.

Roll 3/4" balls of dough between the palms of the hands and set on a flat cutting board or baking sheet covered with wax paper. When all balls have been laid out, press each one lightly to flatten into a disc shape. Transfer the peppermint discs to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

Place chocolate chips in a microwafe-safe bowl. Melt the chocolate in 30 second increments, making sure to stir after each time, until the chocolate is smooth. Stir in shortening to thin the chocolate and remove patties from the freezer.

Place a patty on the tines of a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting on top of wax or parchment paper. Allow the peppermint patties to completely set up. This can be quickened by placing patties in the fridge. The peppermint patties are ready when they are dry to the touch.

Enjoy!

Sugar and Spice Candied Nuts

Sugar and spice and everything nice. There's no time like the holidays for sweet treats. A couples weeks ago, my mom and I woke up early to check out a sample sale and once we were finished shopping, my mom said, "I'm so hungry!" I pulled out a plastic baggy of these nuts, and they were the perfect, mid-morning energy boost. I can use all the energy boosts I can right around this time. 

Recipe from Buns In My Oven

INGREDIENTS:

2 pounds nuts (any kind, including mixed nuts)

2 egg whites, room temperature

2 tablespoons water

2/3 cup brown sugar

1 1/3 cup white granulated sugar

3 teaspoons kosher salt

1 teaspoon cayenne pepper (or paprika if your palate is more mild)

2 teaspoons ground cinnamon

DIRECTIONS:

Pre-heat oven to 300 degrees. Add nuts to large bowl. In a small bowl, whisk together the egg whites and water until frothy. Pour over nuts and stir to coat all the nuts. In a separate bowl, mix together the sugars, salt, cayenne pepper, and cinnamon. Pour over nuts and stir to coal. Spread nuts in a single layer on a parchment (or wax paper) lined baking sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts if they are stuck together. Serve warm or at room temperature. Store in airtight container.  

Chocolate Peppermint Ice Cream Cake

"I passed through the seven levels of the Candy Cane forest, through the sea of swirly twirly gum drops, and then I walked through the Lincoln Tunnel."

-Buddy the Elf

When you eat this, you will feel like you are walking through a Candy Cane forest, and it will be amazing. To me, peppermint is bliss. I enjoy it any time of year, but around the holidays, it is especially delightful and seems to be quite plentiful. I don't think anything screams holiday more than this dessert, so if you're looking for something to impress a dinner party, this is it.

I'll end with one more quote from Buddy the Elf.

"We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

I think Buddy would love this cake.  

Recipe from Bon Appétit

INGREDIENTS:

{For Crust}:

1/2 cup unsalted butter

8 ounces bittersweet or semisweet chocolate, chopped (or you can use chocolate chips)

1 9-oz package chocolate wafer cookies (or equal amounts oreo cookies)

{For Glaze}:

1/2 cup whipping cream

1/4 cup light corn syrup

6 ounces bittersweet or semisweet chocolate, chopped (or choc. chips)

{For Filling}:

1/2 gallon premium peppermint ice cream*

*If you can't find peppermint ice cream, you may make your own by adding 2 teaspoons peppermint extract and 1 1/4 cups coarsely crushed candy canes to one 1/2 gallon of vanilla ice cream. (I prefer to use mini candy canes for this method and keep them in the packaging before you crush them.)

DIRECTIONS:

Start by making the crust. Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture. Blend just until crumbs are moistened. Reserve one cup crumb mixture in a small bowl. Press remaining crumb mixture onto bottom and sides of a 9-inch diameter springform pan. Freeze.

For the glaze: Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate. Whisk until melted and smooth. Let stand until cool but still pourable, about one hour.

For filling: Spoon half of the ice cream into crust. Spread evenly. Place remaining ice cream in the freezer. Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream. Spread evenly and freeze overnight. 

When ready to eat, run a sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with crushed candy cane bits and serve.

Cinnamon Applesauce

Someone I know well has a deep love for applesauce. According to this person, applesauce is "the perfect food: it's a solid and a liquid, sweet but not overbearing, goes down smooth." I love this person. And he loves this applesauce.  

Adapted from Just Cook Already

INGREDIENTS:

5 apples, peeled, cored, and chopped
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 teaspoon sugar
1/4 cup water
juice of half a lemon

DIRECTIONS:

Place apples and water in a saucepan over medium-high heat. When water starts to boil, lower heat to medium, cover, and let simmer until apples are sauce and slightly mushy, about 15 minutes.

When apples are soft, remove from heat and add nutmeg, cinnamon, sugar, and lemon juice. Using a potato masher or a fork, mash all ingredients together until desired consistency is reached. Serve warm or chill in a covered container in the refrigerator.

Magnolia Bakery Banana Pudding

(image from newyork.seriouseats.com)

My first experience with Magnolia Bakery occurred a little over three years ago. I had just moved to New York for a spring internship and was told by so many people that Magnolia had the most amazing cupcakes and banana pudding. When my family came out to visit toward the end of June, I dragged them through the rain to this delightful bakery in Greenwich Village, reassuring them the whole way, "trust me, their banana pudding is to die for." 

After oohing and aahing over all of the delectable treats while waiting in line, I'll never forget my dad's nervous, rambling order at the busy counter. It was like it was his last meal or something. Afraid to miss out on anything, we walked away with about a dozen and a half cupcakes of various flavors, two large cartons of banana pudding, a healthy slice of icebox pudding, and a sampling of Toffee Pecan Drop cookies. I think there may have been a helping of cheesecake thrown in there just for good measure. We were laughing the whole subway ride home at the amount of sugar we had just purchased, all to be consumed by about five people.

Well, I'm happy to say that, last night, my Dad went gaga over this banana pudding the same way he did over three years ago in our Times Square hotel room. Munching on my homemade version of the Magnolia recipe, he kept asking, "Is this low-fat? This is lite, right?" I kept lying to him yes, because I didn't want to ruin his experience. The truth is, this is not low-fat. If you ate it everyday, you would be fat. But sometimes, you just need to INDULGE!!!!! 

From More From Magnolia by Allysa Torey

INGREDIENTS:

1 (14-oz.) can sweetened condensed milk

1-1/2 cups ice cold water

1 (3.4 oz.) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups heavy cream (equal to 1.5 pints)
1 (12 oz.) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas (this was about 6 bananas for me)

DIRECTIONS:

In a medium bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing.

**It is very important to allow the proper amount of time for the pudding mixture to set.**

In a large bowl, on the medium-high speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary. (There are about 90 wafers in a 12 oz. box of Nilla Wafers, so 30 should be about the right number. Top wafers with one-third of the bananas, then one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or bananas on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer.

Serve and enjoy your delicious hearts out!