valentine cookies ~ chocolate cut-outs

Valentine's Day in elementary school was always one of my favorite holidays.  I would get so excited about filling out cards for all of my classmates and then spending the following day decorating the brown paper bag with cut-out pink and red hearts to glue on the outside.  We'd slide the finished bags to the edge of our desks and eagerly wait and see what had been collected in our own while we filled others' with their valentines.  And wasn't it fun to give your teacher the bigger "teacher" card that came in the pack, making extra-sure your penmanship was just right?  So many memories... doilies, cookies, chocolates... Sweet and simple times.  I miss them.

I do have to say that I'm bringing you a sweet and simple treat you may want to try for the special day next week.  I love cut-out sugar cookies.  They're fun and versatile.  For quite a while, I've wanted to find a chocolate version.  The Christmas before last, I actually began thinking about how fun it would be to find one and sandwich peppermint ice cream in between.  It only took me about 13 months, but I have found a very dependable chocolate sugar cookie recipe that is just enough sweet so as not to overly sweeten the dessert once paired with a filling.  In this picture, I used my favorite strawberry icing.  They would be so good with a buttercream or peanut butter frosting.  Strawberry or cherry ice cream would ROCK!  It would also be so pretty to dip half of the heart in a chocolate ganache and then again in pink or red sprinkles.  There are endless possibilities, so bake and decorate to your "heart's" content!

one year ago: egg-in-the-hole sandwich

Chocolate Cut-Outs

printable recipe

• 1 egg, beaten
• 2/3 cup butter, softened
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/4 cup baking cocoa
• 1 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

1. Combine egg, butter and sugar; blend until creamy. 

2. Add remaining ingredients and form dough into two flattened rounds; chill.

3. Roll out on a floured surface to 1/8-inch thickness.

4. Cut with cookie cutters as desired; place on ungreased baking sheets.

5. Bake at 350 degrees for 8-10 minutes. Let cool.

pumpkin cranberry mini bundt cake with nutmeg spiked cream cheese glaze

It's finally here.  Thanksgiving week.  And I am so. very. thankful.

We have had two days of cleaning the house, doing laundry, cooking, decorating for Christmas, watching Christmas movies on the Hallmark Channel and packing for Indiana.  It is has been a perfect weekend.  This afternoon we will pull into home, and it will feel so good.

I'm not sure what I'm looking forward to more... playing games, laughing with the kids, reading magazines I've saved for the trip, cooking, eating... I love every bit of it.  Every last bit.  And I'm promising myself I will savor it all.  I'm very hopeful the time will go slowly and somehow expand into long, lazy days and cozy, comfy nights.

This week is as special as they come.  It's Daniel's and Popie's birthday week, and it falls on Thanksgiving day this year.  Popies' been gone over a year now, but there are still moments that catch my breath.  I see him in a picture, or come across a memento, and it's almost as if he never left.  I still wish I could have him one more day.  I wish I could see him and Daniel blow out their combined birthday candles one more time.  Oh, how I'd given anything to look up on the deck and see him sitting next to Ma, having the time of his life, watching us all play our annual Thanksgiving/birthday football game in mom's and dad's backyard.  I know he's as happy and joyous as he can be, but I'm selfish.  And I wish I could have him back once more to "hug his neck."  That's how he'd say it.

Thanksgiving has always been my favorite holiday, because there is nothing better to me than sitting around a big 'ol table of wonderful food with the dearest ones in life. Family.

Thank you, God, for loving me first so that I could know how to love others.  You have given such grace and mercy, hope and joy, to my life.  For all that You've done I will thank You, for all that You're going to do.  For all that You've promised and all that You are, is all that has carried me through.  I thank You.  In Jesus, Amen.

Pumpkin Cranberry Mini Bundt Cake 

with Nutmeg Spiked Cream Cheese Glaze

makes eight mini bundt cakes or two 9x5 loaves

printable recipe

• 3 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 1/2 cup oil
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 4 eggs, well beaten
• 2 cups canned pumpkin
• 1/2 cup dried cranberries

For the glaze

• 4 oz cream cheese, softened
• 1/2 cup confectioner's sugar
• 1 tsp vanilla
• 3-4 tbsp milk
• freshly grated nutmeg

1. Sift together flour, salt, baking soda, baking powder and cinnamon three times; set aside.

2. Combine oil and sugar in a second bowl and mix well; blend flour mixture into oil mixture.

3. Add eggs and pumpkin; mix well.  Stir in cranberries.

4. Spoon into mini bundt cake molds or 2 9x5 greased and floured loaf pans.  If cooking mini cakes, cook at 350 degrees for 25-30 minutes.  If loaves, cook at 350 for one hour.

5. Meanwhile, make glaze by beating cream cheese until very fluffy.  Add sugar and vanilla and mix well.  

6. Add milk until desired consistency is reached.  Grate nutmeg to taste.

5. Remove cakes/loaves from oven and cool.  Turn cakes loaves onto cooling rack.

6. For easy clean-up, place a piece of aluminum foil under cooling rack.  Pour or spoon glaze over cakes/loaves. If desiring a thicker glaze, spoon glaze mixture into baggie, snip off corner, and "pipe" glaze over cakes/loaves.  

Cake recipe adapted from Gooseberry Patch Comfort & Joy. 
Glaze recipe from The Lazy Daisy Kitchen.

  

aunt brenda's cranberry jello salad

I'm sure your family get-togethers are just like ours.  There are just certain dishes everyone looks forward to and certain assignments individual family members are expected to fill, without being asked.  Great Aunt Louise's Deviled Eggs, Ma's Springerles, Mamaw's Dressing, and one of my all-time favorites, Aunt Brenda's Cranberry Jello Salad.  Friends near and far... I could eat my weight in this stuff.  It is so, so delicious and versatile.  I love it on a Heavenly Yeast Roll, alongside ham, right next to Turkey Pot Pie, you name it.  It is tangy, crunchy, just-enough sweet... it's perfect, and it would be beautiful in a mold.

And speaking of Springerles, last night marked the official beginning of Christmas, because I broke out the special rolling pin and made a few dozen of 'em.  Christmas really isn't Christmas until the slight smell of Anise is drifting about.  The boys had gone to a friend's all day, so they didn't know until we arrived home from evening church that I had cooked them, as well as three batches of Heavenly Yeast Rolls and Dad's 60th birthday cake - it's a beaut... Dark Chocolate Chocolate Cake!  I cannot WAIT to slice into it, grab a picture and feature it here.  At any rate, the boys were pretty excited to smell the chaos.

I'm telling you, rolling out cookies, having a fire, the TV tuned to Hallmark's Countdown to Christmas, and the boys wrapping gifts - all in the same room - was a delightful mess.  It really was.  Thank you, God, for such moments!

Aunt Brenda's Cranberry Jello Salad

printable version

• 2 cans whole berry cranberry sauce
• 2 3oz cherry Jello
• 1/2 cup chopped pecans
• 2 stalk diced celery
• 1 apple, peeled, cored and chopped
• full amount of water called for to dissolve one jello

1. Dissolve jello in water and stir in remaining ingredients.

2. Cover and cool in refrigerator until set. 

Recipe from Aunt Brenda.

lazy daisy turkey potpie

I am such a fan of leftovers.  Are you?  I can’t imagine any working mom not loving them.  I mean, seriously.  A ready-to-go meal with little to no prep?  Who cares about fresh on these nutty crazy nights leading us up to Christmas day, which, by the way, will be here before you know it.  If I can pull something out of the fridge and have it on the table in less than 30, I say, “Yes, please!”

Speaking of leftovers, the Thanksgiving ones have to be my favorite.  The flavors of that sweet holiday are so special to this time of year - cranberries, dressing, a wonderfully seasoned slice or two of turkey, all laced with a tinge of sage… wow.  I don’t know about you, but I’ll eat it as long as it lasts.  

And speaking of turkey, I gathered some leftovers this past weekend and turned it into a potpie.  We enjoyed it immensely and the flavor was fantastic!  I love to serve any poultry pie with cranberry sauce.  By the way, I can’t wait to share my new one with you.  Will be sure to do so soon, in case you want to add it to your Christmas table!

Lazy Daisy Turkey Potpie

makes one 9x13 casserole
printable version

• 2 potatoes, peeled, and cubed
• 1 large carrot, peeled and diced
• 2 stalks celery, sliced
• 1 small onion, chopped
• ½ cup fresh, frozen, or canned peas
• 3 tbsp turkey broth solids plus 1 tbsp butter or 4 tbsp butter
• ¼ cup plus 2 tbsp flour
• ¾ cup turkey or chicken broth
• 1 ½ cup milk
• ¾ tsp salt
• 1 tsp pepper
• 1 tsp thyme
• ½ tsp sage
• 4 cups turkey, preferably white and dark meat, chopped
• Pie crust, enough for four (two top and two bottom)

1.       Preheat oven to 375 degrees.

2.       In a large saucepan, combine potatoes, carrot, celery, and onion.  Cover with water and 

       boil until tender. 

3.       Meanwhile, in small saucepan, melt turkey solids/butter.  Add flour, while stirring, until 

       smooth.  Slowly add broth and whisk until smooth and thickened.

4.       Add milk, bringing to a simmer.  Reduce heat and continue stirring until thickened and 

       coating back of spoon.

5.       Season with salt, pepper, thyme and sage. 

6.       Drain vegetables and pour into large bowl.  Add roux mixture and turkey. Stir to combine.

7.       Line bottom and sides of buttered casserole dish with pie crust dough.  Pour mixture into 

       pan.  Cover top of mixture with remaining crust, rolling excess towards the inside of the 

       casserole to seal.  Press lightly with tines of fork.  Cut slits on top for steam to escape.

8.       Bake for one hour, or until bubbly. 

winter wonderland chocolate peppermint cake

Desi and Lucy...

Mork and Mindy... 

Peanut butter and jelly... 

They just go together.  And in my opinion, chocolate and peppermint do as well.  I absolutely love the combo.  Love. It.

So does my dad.  

Poor thing has a birthday less than a week before Christmas, so he has jokingly commented about how it has always kind of gotten swept up into the holiday without much notice.  Years ago, I began making special cakes for him just so he'd know the day - and he - are special. Every year I try something different, although the base ingredient stays the same.  

I know I've mentioned it before, but Dad is a major chocolate fan, and I am my father's daughter.  So, truth be told, we've both been known to text one another when going through a DQ drive-thru... "Hey there.  Ordering a Chocolate Xtreme Blizzard and wishing you were here!"  

That kind of thing.

This year I wanted to try to blend two of Dad's favorite flavors together, but I didn't want the mint to override the chocolate, so I did a beefed up Devil's Food box mix, with a filling of rich chocolate buttercream between the layers, covered in a mint creamcheese icing.  I topped it off with peppermint "snow."  I was hoping for something to make it extra-special and wintry feeling.  The chopped candy cane and white chocolate did the trick.  I wish you could have seen it in person.  These pictures do not do it justice.

So this is a great way to use up leftover candy canes from the holidays, if you're searching. Actually, if I'm honest, I'm having a hard time letting go of the holidays.  I'm just not ready to say goodbye to Christmas 2014.  It seemed as though there was so much build-up and anticipation, and before I knew it, all had passed.  I am excited about the new year,though, and I'm hopeful for what God has in store for those I love.  He has been incredibly faithful and I am beyond blessed.

I am looking forward to another year of eating and sharing and comforting my family and friends with the gift of good food.  Happy 2015 to you and yours, and may God wrap you tightly in His unending love and mercy!

Now go eat cake.

Winter Wonderland Chocolate Peppermint Cake

For the Cake

• 1 Devil's Food Cake box mix
• 1 3.4 oz instant chocolate pudding mix
• 3/4 cup sour cream
• 3/4 cup vegetable oil
• 3 large eggs lightly beaten
• 2 tsp pure vanilla extract
• 1 tbsp instant espresso granules dissolved in 1/2 cup warm water or 1/2 cup warm coffee

~  Heat oven to 350 degrees.  Spray two 9-inch round pans with cooking spray and line 
    the bottom of each with a piece of parchment paper.  Spray paper.

~  In a large bowl, combine all ingredients and mix on medium-high for 2 minutes.

~  Divide batter evenly between the pans and bake until toothpick inserted in center 
    comes out clean and cake springs back to touch, about 25-30 minutes.

~  Let cool in pans 10 minutes and remove to cool on racks completely.  

For the chocolate frosting

• 1 cup unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups powdered sugar
• 1 tbsp vanilla
• 2 tbsp milk

~ In a large mixing bowl, cream butter until light and fluffy.

~ Gradually add cocoa and powdered sugar until mixed.  Add in vanilla and mix.

~  Pour in milk and combine, adding more milk until desired spreading consistency is 

    reached.

For the cream cheese peppermint frosting

• 1 8-oz package cream cheese, softened
• 1 cup butter, softened
• 2 pounds confectioners' sugar
• 1 1/2 - 2 tsp peppermint extract

~  In a large bowl, cream cheese and butter until light and fluffy.

~  Add in sugar, one cup at a time, and mix until combined and fluffy.

~  Add in mint extract 1/2 tsp at a time until desired flavor is reached.

For the topping

• 3 full-sized candy canes
• 1/4 cup white chocolate chips

~  Place both candies in chopper or food processor and pulse until chopped.  I preferred
    not to pulverize them and have some variation in the size of peppermint, but you can 
    do as you wish.  

To assemble cake:

~ Level off cooled cake rounds by using a large knife and slicing gently in a horizontal 

   direction.  Move one layer to cake plate.

~  Smooth a layer of chocolate frosting on top of bottom layer, making it as thick as 
    desired.  I had some left over to refrigerate and use another time.

~  Gently place second layer on top of frosting and apply a thin crumb layer of cream 
    cheese frosting on the top and sides of cake.  Follow with a full layer of icing,
    decorating as preferred.

~  Sprinkle top with white chocolate/candy cane mixture.

Cake recipe from My Baking Addiction.  Chocolate frosting recipe from Curly Girl Kitchen. Cream Cheese frosting recipe from Southern Living.

over-the-top pumpkin waffles

I have not yet tired of pumpkin this season at all.  I'll admit it.  Some years I do.  I don't know what is different this year.  Maybe I haven't had as much of it, or maybe I'm just changing in my preferences, but I'm still drawn to it even half-way through December.  

I know I've mentioned on the blog how much our family loves breakfast, and we really love it on a Saturday morning.  It's so nice to lazily begin the day in my dilapidated well-loved moccasins and pj's, hair in a top-knot and drinking a mug of coffee while playing around with whatever is in the fridge or pantry.  There's rarely a plan on Saturdays.  

Actually, there's rarely a plan any day, but I digress.  

Anyway… especially Saturdays, everyone has to go with the flow when it comes to meals.  

So when I decided to do pumpkin waffles a while back, and then while digging through the freezer stumbled upon some Pumpkin Maple Swirl Butter and Honey-Glazed Pecans, my typical lazy approach to breakfast suddenly switched into high gear.  I couldn't WAIT to try all of these flavors together and found myself describing them upon first bite as "over the top."  Each square indention of the waffle held the melted butter, syrup and pieces of pecans beautifully.  Every single bite was a joy.  

So, I suppose I just answered my own question regarding my continued interest in pumpkin well into December.  Seriously.  I say with recipes like this one, here's to pumpkin 'til May!

Over-the-Top Pumpkin Waffles
makes 4-5 servings

• 1 1/2 cups fresh pumpkin, pureed (or 1 can pumpkin)
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1/2 cup packed light brown sugar
• 2 large eggs, separated
• 1/4 cup plain Greek yogurt
• 1 cup whole milk
• 4 tbsp unsalted butter
• Honey-Glazed Pecans for topping waffles
• Pumpkin Maple Swirl Butter

~ Heat waffle iron according to directions.

~ In large bowl, whisk together all dry ingredients until fully incorporated.  

~ In another bowl, whisk together egg yolks and sugar, adding in puree, yogurt, milk and 

    butter.

~ Pour pumpkin mixture into dry ingredients, stirring gently with rubber spatula just until 

    combined.  

~ Beat egg whites until stiff peaks form and fold into batter.

~  Spoon onto heated and greased waffle iron.  Keep warm in 250 degree oven, directly on 

    rack until ready to serve.

~ Plate topped with pecans, butter and syrup as desired.

Waffle recipe from the Food Network.

flavorFALL - perfect gingersnaps (without molasses)

I'm sitting in a downtown Boston hotel, late at night, listening to the Ken Burns soundtrack from his Lewis and Clark film and blogging about gingersnaps.  It's really quite surreal, to tell you the truth.  And if you like Early American music, you really need to take a listen to the soundtrack.  

Oh, and did I mention how much I wish John were here?

About fourteen years ago, my history buff and teacher husband wrote a grant to travel to this area and study for about 10 days.  It was a most enjoyable trip, as we walked part of the Lewis and Clark cobblestone trail, experienced Salem, explored Plymouth, strolled along the beaches of Chatham, learned about the Industrial Revolution and celebrated our nation's birthday listening to the Boston Pops and watching the fireworks on the St. Charles River.  I won't ever forget it. And tonight, as I walked just a portion of those same cobblestone streets I did all those years ago with John, I smiled in my heart for the adventure God blessed us with when life together was fairly new and we had much joy ahead of us to live. We had no idea how much joy, but He did. And I might mention the trip was so meaningful to us Luke's middle name was given to him in honor of it... Luke Cambridge... I love that name. And I love this place.

So, what does all of this have to do with gingersnaps you ask?  Not a thing.  Except being here in the fall with the mums and pumpkins adorning historic wooden doors of what are now quaint apartments near the Old North Church and such, along with the known fact that these "ginger biscuits" were greatly enjoyed during colonial times in both European countries and America, I couldn't help but think of them while in this town and wanted to share.  

Our whole family really enjoyed these last week and then again this week.  I made two batches, back-to-back, because they went quickly.  It's the first time I've made them without molasses.  We love them with it, but I didn't have any last week when I got a hankering, so I searched and came across this recipe.  So glad I gave it a try.  I did tweak it slightly and added a dash of pepper and a little allspice to give it a slight bite, in case the lack of molasses left room for a bit more zest.  I loved the result.  There's a slight crunch on the outside while the inside remains soft.  And the cracks are just perfect, are they not?!?

I really loved these with a cup of coffee.  John and Daniel ate theirs so fast, I'm not sure they took time to drink anything, and I think Luke preferred them dunked in milk.  Anyway you have them, you can't go wrong.  As the name states, they're just... well... perfect.

Perfect Gingersnaps
makes about 3 1/2 dozen

• 2 cups all-purpose flour
• 1 tbsp ground ginger
• 2 tsp baking soda
• 1/2 tsp salt
• dash of pepper
• 1/4 tsp ground allspice
• 1 cup white sugar, divided
• 7 tbsp butter, softened
• 1/4 cup packed, dark brown sugar
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 large egg

~ Preheat oven to 350 degrees.

~ In a medium bowl, whisk together flour, ginger, baking soda, salt, pepper and allspice.  Set
    aside.

~ In a large mixing bowl, mix together 3/4 cup white sugar, butter and brown sugar until 
    fluffy.

~ Add in honey, vanilla, egg and mix. 

~ Gradually add dry ingredients into wet ingredients and mix until fully incorporated.  Cover
    and freeze for one hour.  

~ Line a baking pan with parchment paper.  With a cookie scoop, roll scooped dough into
    ball and roll in remaining g sugar.  Place two inches apart on cookie sheet.

~ Bake 12-13 minutes until golden.  Remove and let cool 1-2 minutes.  Remove to a cooling 
    rack.

Recipe adapted from Cooking Light.

flavorFALL - apple cider mojito

It is no secret to anyone that Fall is probably my favorite season.  I've referenced as much with you here, here.... and, oh... here too.  

While I was laid up this weekend with back issues, I compiled several ideas and pulled out many recipes I've considered over time.  The pumpkins, mums, burlap, and all things decorative on our front steps and around the house were fostering a deeper excitement for the season, so I couldn't help myself,  heavy meds or not.  

So this is the first of my "FlavorFALL" entries.  Apple Cider "Mojito" - a super-quick way to spruce up a get-together or just make an ordinary meal a little more festive.  It is a celebration of one of the best fall staples, the apple.  And while I adore hot cider - and I do mean adore - it's kind of nice to have a new twist on an old favorite, and served cold at that!

I'm looking forward to sharing my coming posts in this series.  I hope you'll stay tuned, try your hand at a few, and let me know how it goes.  I'm a sucker for good food conversation.   

Apple Cider Mojito
serves 2

• 8 oz apple cider, chilled
• 1 lime, halved
• 6 ice cubes
• mint sprigs
• ginger ale

~ Pour 4 oz of cider in each glass.

~ Add juice of lime-half to each glass and divide ice between both.

~ Pinch leaves of mint sprigs and place in each glass, topping off with ginger ale.  Stir.

italian easter cheese bread

It has been awhile, hasn't it?  How I've missed being on here rambling and sharing recipes.  I really have been cooking, and I really have been writing the best posts...

But just in my head (the writing, that is).

We leave today for Indiana, and I'm really excited that the weather is looking very promising. Ever since I can remember, I have adored Easter Sundays that are radiant and warm, reminding the world once again of the resurrected Christ.  I am so thankful.

I don't know that I'll ever get to the bottom of my "one-day-I-hope-to-try-this-bread-recipe" list, but as long as I'm breathing, I'll keep checking them off.  This one only recently made the catalog, though with the upcoming holiday it got bumped to the top.  

To say I was pleased with the outcome is an understatement.  The egg wash gives it a gorgeous crust and the crumb is extremely tender.  I used a blend of aged Parmesan and Romano cheeses, so the flavor was robust with the cheese definitely shining through.   

When you read the recipe, the length of time called for might scare you away.  But be of good cheer!  I actually took a chance and refrigerated it after the second rising until the next afternoon, and it still turned out beautifully.  So, if needed, give yourself a couple of days for this one and know it will still be a success.   

This is such a beautiful loaf, just slip it into a clear bread bag, tie it off with some raffia and pass it along to show your love this Easter Sunday.  Even better, tag it with an inscription, "I am the bread of life… ~ Jesus."  What a blessing you will be, putting a smile on someone's face, food in their tummy, and all in the name of a Savior.  

He has risen, my friends.  Pass it on.

one year ago - pork and rice stir-fry, whole-wheat bread

Italian Easter Cheese Bread
makes one loaf

• 2 1/2 cups unbleached all-purpose flour
• 1 1/4 tsp instant yeast
• 3 large eggs, room temperature
• 1 large egg yolk, white reserved
• 1/4 cup lukewarm water
• 1/4 cup softened butter
• 1 tsp salt
• 1 tsp ground pepper
• 1 1/4 cups freshly grated Parmesan, Romano, Asiago or combination

~ Place all ingredients in a bowl MINUS CHEESE and mix with stand mixer for 10 minutes 

    until dough is satiny and shiny.  Stop to scrape down sides and bottom of bowl a couple 

    of times.

~ Add cheese and beat until well combined.

~ Remove dough and place in lightly greased bowl.  Cover and let rest for one hour.  It 

    won't do much.

~ Gently deflate the dough, turn it over, and let it rest another hour covered.  

~ Place the dough in a greased 9x5 loaf pan, cover with plastic wrap (sprayed with nonstick 

    spray) and let rise two more hours OR PLACE IN REFRIGERATOR.  Dough will get 

    noticeably puffy.  I pulled mine from the refrigerator and placed in a 100 degree oven for 

    the last two-hour rise.  

~ Place rack just below the middle and preheat to 425.  In the meantime, whisk egg white

    and 2 tsp water.  Brush over top of loaf.

~ Bake bread for 15 minutes, remove, lightly tent with aluminum foil, and place back in 350

   degree oven for 30 more minutes until bread is deeply golden brown and thermometer 

   inserted into center reads 190 degrees.  

~ Cool five minutes in pan and then remove to cooling rack to cool completely.

peppermint meltaways

From the moment I woke up my computer, it has officially taken me ten minutes to get to a point where I can type this line.  I don't know why we're having the connection issues we are.  We have tried to fix them, but alas... nothing.  So as much as I've wanted to post over the last two weeks, it's just been impossible.  I'm crossing my fingers this one makes it!

The whole "late Thanksgiving" really threw me this year.  Surely, I'm not the only one!  The baking and holiday kitchen time got a late start, and to be quite honest, most of it will happen over this weekend... along with the Christmas shopping, preparing to travel in just a week for family Christmases, attempting to buy a house, and I guess I have to work somewhere in there too. :)

One of my absolute favorite treats over the holidays is Peppermint Ice Cream.  I buy a carton, think about it all day, and scarf down supper so I can scoop a bowl to enjoy at night.  Recently, I was planning  to gather with some dear friends for a cookie exchange and was craving peppermint.  I stumbled on this recipe and fell in love.  Seeing them all cozied up on the white platter, delicate, buttery, and sprinkled with crushed peppermint... I think they might just be the prettiest cookies I've ever seen.  

The dough of this cookie is not very sweet, but it's balanced by a rich, smooth buttercream icing.  If you prefer them a bit sweeter, you could certainly add some powdered sugar to the dough at the front-end.  But I encourage you to try them just as the recipe reads.  They are delightful to look at and a pleasure to eat!  

Peppermint Meltaways
makes approx. 30 cookies

•  1 cup butter, softened
• 1/2 cup confectioners' sugar (add 1/4 cup if sweeter dough is preferred)
• 1/2 tsp peppermint extract
• 1 1/4 cup all-purpose flour
• 1/2 cup cornstarch

For the frosting

• 2 tbsp butter, softened
• 1 1/2 cups confectioners' sugar
• 2 tbsp milk
• 1/4 tsp peppermint extract
• 1/2 cup crushed peppermints/candy canes

~ Heat oven to 350 degrees.

~ In mixing bowl, cream butter and sugar until light and fluffy.  Beat in extract.

~ In separate bowl, whisk together flour and cornstarch until fully combined.

~ Gradually add flour mixture to butter/sugar and mix well.

~ Use small cookie scoop (mine is one inch) to scoop dough and place on ungreased cookie

    sheet.

~ Bake for 11-13 minutes, or until bottoms of cookies are lightly browned.  Remove cookies

    and place on racks to cool

~ Meanwhile, cream butter until fluffy.  Add sugar, milk, and extract to butter, mixing until

    smooth.  

~ Spread frosting on cooled cookies and garnish with crushed mints.

Recipe slightly adapted from Taste of Home.

apple orange cranberry sauce

My favorite dish at the Thanksgiving table...  Apple Orange Cranberry Sauce.  In the 1960's this dish became popular, and there have been all kinds of variations of it since.  The spices bring this version to life.  It's wonderful alongside any meat, spread on a homemade yeast roll, or just by the spoonful.
 
Of course, I wouldn't do that. :)

Enjoy your family, friends, and good food.  Be thankful for the hands that prepared it, and know it was made with love. 

Blessings to you and yours,
Jen
The Lazy Daisy Kitchen

Apple Orange Cranberry Sauce makes 4 cups

• 1/2 orange
• 2 cups water
• 1 tart apple (I used Granny Smith)
• 3 cups fresh cranberries
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

~ Squeeze the juice from the orange and set the juice aside.  Remove and discard the membrane from the inside of the orange rind and cut the rind into small dice.

~ In a small saucepan over high heat, combine the rind and the water and bring to a boil.  Cook for 10 minutes, then drain and set aside. 

~ Peel, core and quarter the apples.  Cut into 1/2-inch dice and place in saucepan.  Sort the cranberries, discarding any soft ones.

~ Add Cranberries to the apples along with the juice, rind, sugar and spices.  Bring to a boil over high heat, reduce the heat to low and cover the pan partially.  

~ Simmer gently, stirring occasionally, until the sauce thickens and berries begin to burst, 10-15 minutes.

~ Transfer to a heatproof bowl and let cool for 1 hour before serving.

Tips and Tricks:
*There is a stronger orange flavor with the original recipe, so you can reduce the rind amount if you prefer less orange taste.

*If you like a sweeter rather than tart sauce, add 1/8 cup more sugar.  



 

sage sausage and apple dressing

Thanksgiving.  Give me the great conversation, the Macy's Day Parade, and the sides, please.  While so many are concerned with the proper preparation of the bird, I will gladly have my fill of the supporting actors at the table.  I do like a good, well-seasoned and juicy piece of turkey like the next guy, but if there aren't fantastic sides to accompany, I'm at a loss.  And there's no way I'd know what to do with a Thanksgiving plate sans dressing and cranberry sauce.  They are my absolute favorites!

So, to celebrate this week, I'm sharing a couple of my favorite recipes with you.  If you haven't chosen yours yet, these will not disappoint.  

Today's feature is the dressing.  I know I've said before how much I love sweet and salty together.  This dressing is not sweet, mind you, but the apples add a slight sweetness that rounds out the flavor beautifully.  And if you aren't a sage fan, don't worry that this is too strong.  It's just enough to make it... well... Thanksgiving'ish.   

So excited.  In less than 48 hours it will be my favorite holiday.  And to make it more special, Indiana has already had some light snow since we've been in town.  Even more reason to scoot closer to the fire (and the ones I love) and count blessings.  God is good.

Sage Sausage and Apple Dressing
makes 8-10 servings

• 16-oz bag stuffing cubes (I use Pepperidge Farm)
• 6 tbsp unsalted butter, plus more for greasing pan and topping
• 1 lb sage sausage
• 1 medium onion, chopped
• 2 cooking apples (I use Golden Delicious), peeled, cored, and chopped
• 1-2 ribs celery with leaves, chopped
• 1/2 tsp kosher salt
• 3 cups chicken broth, homemade or low-sodium canned
• 1/4 cup chopped, fresh flat-leaf parsley
• 1/2 cup walnut pieces, toasted
• 2 eggs, beaten

~ Preheat oven to 325 degrees.

~ Put stuffing cubes in large bowl and set aside.  Butter 3 quart baking dish or 9x13 pan.

~ Melt 2 tbsp butter in large skillet and add sausage, breaking apart and cooking until
    pink is just gone but not dried out, about 5 minutes.  Do not overcook.  

~  Add sausage and drippings to bread cubes.

~ Melt the remaining butter in the pan and add the onion, apples, and celery cooking until
    softened, about 5 minutes.  Sprinkle with salt and stir.

~ Add broth to pan and bring to a boil.  Stir in parsley.

~ Pour mixture over bread cubes and toss until evenly moistened.  Mix in the walnuts and
    eggs.

~ Pack loosely into dish and cook, uncovered, for 40 minutes or until top forms a crust.

~ Remove pan from oven and pour 2 tbsp turkey drippings or melted butter over top and 
    return to oven for another 20 minutes, or until top is crisp and golden.

Recipe from Food Network.
 


   

black bottom pumpkin pie

Trivia question of the day:  What do you get when you cross a blogger with a downed server?

Answer:  Nothing.

I had two posts ready for you that I was so excited to share last week, but I couldn't because of multiple days of internet difficulties.  I will make up for it this week.  Promise.

Now that it is officially past Halloween, my mind is on all things Thanksgiving.  It's my favorite holiday.  The colors are warm.  Everyone is eagerly planning get-togethers and readying for the Christmas season.  And food is at the center of it all.  

I am usually not a big fan of messing with really wonderful holiday food traditions.  And I definitely think the stars of the Thanksgiving table have remained that way for a reason.  The stuffing, creamed corn, mashed potatoes...  They don't need a lot of adjusting.  And it's not like I went out looking to alter the pumpkin pie either.  But - oh, my.  I am glad I messed with this one. 

Requiring a bit of a process, indeed, the Black Bottom Pumpkin Pie - to me - is worth every single step.  I do believe I could have sat with a spoon and eaten just the maple whipped cream and been totally satisfied.  Let's not even talk about the fabulous crust made of cinnamon graham crackers and gingersnaps (genius), the bottom chocolate layer, the caramel toffee layer, and - of course - the many-spice goodness so many of us dearly love in pumpkin pie.  

For your upcoming holiday spread, this recipe is stunning (my picture does NOT do it justice), and completely over-the-top.  Just what the guests, soon to be around your table, have ordered!

my favorite way to make pumpkin pie
one year ago: butternut squash soup

Black Bottom Pumpkin Pie
makes one 10-inch pie
Ingredients:

• 1/2 cup chopped pecans
• 1 cup cinnamon graham crackers
• 1 cup crushed gingersnaps
• 1/2 cup butter, melted
• 1 cup semisweet chocolate morsels
• 2 cups whipping cream, divided
• 2 (1.4 oz) chocolate-covered toffee candy bars, finely chopped
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 large eggs
• 3 egg yolks
• 2 cups milk
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1 tbsp. vanilla
• 1/2 cup maple syrup

~ Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 8-10 

    minutes or until toasted and fragrant, stirring halfway through.  Cool 10 minutes.

~ Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until

    blended.  Press crumb mixture on bottom, up sides, and onto lip of a lightly greased

    10-inch pie plate (being in temp housing, I did not bring this pan with me, so I had to 
    opt for a tin one to get me by).

~ Bake at 350 degrees for 10-12 minutes or until lightly browned.  Transfer to a wire rack,

    and cool completely (about 30 minutes)

~ Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small

    microwavable bowl at HIGH 1 minute or until melted, stirring at 30-second intervals.

  

~ Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate

    mixture.  Cover and chill 1 hour or until chocolate mixture is set.

~ Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg

    yolks, and milk, and whisk until blended.  Cook over medium heat, whisking constantly,

    8-10 minutes or until a pudding-like thickness (this is very important to follow

    exactly!).  Mixture will begin to bubble and will hold soft peaks when whisk is lifted.

~ Remove from heat, and whisk in pumpkin, salt, spices, and vanilla.  Transfer to a bowl.

~ Place heavy-duty plastic wrap directly on warm filling to prevent a film from forming; 

    chill 30 minutes.

~ Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is

    firm.

~ Beat remaining 1 1/2 cups cream at high sped with an electric mixer until foamy; 

    gradually add syrup, beating until soft peaks form.  Spread over pie.

Recipe from Southern Living.