Holiday Happy Hour. December 12, 1018.
Chocolate Mint Swirl Cookies
i got this recipe from Diva E back in 2011 and it's been a holiday favorite of mine ever since. note that the dough needs to chill for an hour or so before it bakes, so plan accordingly.
-N
3/4 c butter
1 1/2 c brown sugar
2T water
12 oz pkg. semisweet chocolate chips
2 eggs
2 1/2 c four
1 1/4 tsp baking soda
1/2 tst. salt
1 lb. Andes mints
Place butter, sugar and water in saucepan on low heat just until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat. Continue to stir until chocolate is completely melted.
Pour into large mixing bowl and let stand about 10 minutes to cool slightly. Meanwhile, mix the flour, baking soda, and salt in a separate bowl.
With a mixer at high speed, beat eggs in to chocolate mixture one at a time. Reduce speed to low and add combined flour, baking soda and salt, beating just until blended.
Chill dough 1 hour.
Preheat oven to 350. Line 2 cookie sheets with aluminum foil. Take teaspoonful of dough and roll into balls. Place 2 inches apart on cookie sheets. Bake 9-10 minutes. Do not overbake.
Take out of oven and immediately place mints on hot cookies. Allow mints to soften and then swirl the mint with a knife. Remove from sheet and cool completely.
Ginger Molasses Cookies (not pictured)
i saw these on a cookie swap episode of the kitchen on the food network and immediately wanted to make them because they seemed simple to make but like they packed some delicious holiday flavor. all that turned out to be true. this dough also needs to be refrigerated for about half an hour before baking.
-N
1 cup granulated sugar
1 1/2 sticks (3/4 cup) salted butter, softened
2 tablespoons unsulfured molasses
1 tablespoon grated fresh ginger
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
For the topping:About 1/3 cup granulated sugar, for dusting
24 pieces crystallized ginger candy (1/2- to 1-inch pieces)
i got this recipe from Diva E back in 2011 and it's been a holiday favorite of mine ever since. note that the dough needs to chill for an hour or so before it bakes, so plan accordingly.
-N
3/4 c butter
1 1/2 c brown sugar
2T water
12 oz pkg. semisweet chocolate chips
2 eggs
2 1/2 c four
1 1/4 tsp baking soda
1/2 tst. salt
1 lb. Andes mints
Place butter, sugar and water in saucepan on low heat just until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat. Continue to stir until chocolate is completely melted.
Pour into large mixing bowl and let stand about 10 minutes to cool slightly. Meanwhile, mix the flour, baking soda, and salt in a separate bowl.
With a mixer at high speed, beat eggs in to chocolate mixture one at a time. Reduce speed to low and add combined flour, baking soda and salt, beating just until blended.
Chill dough 1 hour.
Preheat oven to 350. Line 2 cookie sheets with aluminum foil. Take teaspoonful of dough and roll into balls. Place 2 inches apart on cookie sheets. Bake 9-10 minutes. Do not overbake.
Take out of oven and immediately place mints on hot cookies. Allow mints to soften and then swirl the mint with a knife. Remove from sheet and cool completely.
Ginger Molasses Cookies (not pictured)
i saw these on a cookie swap episode of the kitchen on the food network and immediately wanted to make them because they seemed simple to make but like they packed some delicious holiday flavor. all that turned out to be true. this dough also needs to be refrigerated for about half an hour before baking.
-N
1 cup granulated sugar
1 1/2 sticks (3/4 cup) salted butter, softened
2 tablespoons unsulfured molasses
1 tablespoon grated fresh ginger
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
For the topping:About 1/3 cup granulated sugar, for dusting
24 pieces crystallized ginger candy (1/2- to 1-inch pieces)
- In a stand mixer with the paddle attachment or in a large bowl using a hand mixer on medium, blend the sugar and butter until lighter in color and fluffy. Add the molasses and ginger and blend until smooth. Then add in the egg and blend until incorporated.
- In a large bowl, whisk together the flour, baking powder and pumpkin pie spice. Reduce the mixer speed and add the flour mixture in 3 parts, slowly blending and scraping the sides of the bowl to include all the dough. Refrigerate for 30 minutes.
- Roll, bake and top: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Pour enough sugar into a small bowl to dust the cookies (about 1/3 cup).
- Using a small melon baller or ice scream scoop, make 24 balls of cookie dough and roll each in the sugar to coat on all sides. Place the balls on the prepared baking sheets 1 inch apart and gently press each down.
- Bake until the bottoms and edges are browned slightly, about 12 minutes; remove from the oven and immediately push a ginger candy in the center of each cookie so that it cools with it locked in place. Slide the cookies off the sheet by pulling the parchment paper off the sheet and onto a cooling rack. Cool before serving.
- Store in an airtight container for up to 6 days.
Triple-Ginger Cream Sandwiches
INGREDIENTS For the cookies:
Make the cookies:
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Snickerdoodles
Ingredients
Directions
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Gingerbread Layer Cake with Whipped Mascarpone Cream and Sugared Cranberries
Courtesy of Smitten Kitchen
Sugared Cranberries
1 cup (200 grams) plus 1/3 cup (65 grams) granulated sugar
1 cup water
1 cup (100 grams) fresh cranberries
Cake layers
1 cup (235 ml) oatmeal stout or Guinness Stout
1 cup (235 ml) dark molasses (ideally, not blackstrap)
1/2 teaspoon baking soda
3 large eggs
1 cup (190 grams) packed dark brown sugar
1 cup (200 grams) granulated sugar
3/4 cup (150 grams) vegetable or another neutral oil
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
Pinch of ground cardamom
Filling
2 cups (475 ml) heavy or whipping cream
6 tablespoons (45 grams) powdered sugar
1/2 cup (115 grams) mascarpone
Make sugared cranberries: Bring 1 cup granulated sugar and 1 cup water to a gentle simmer (not a full boil) on the stove, stirring until sugar has dissolved. Remove from heat and add cranberries. Pour mixture into a bowl and let syrupy cranberries chill in fridge overnight, or at least 8 hours. The next morning, drain cranberries (you can reserve syrup for soda or sweetening cocktails). Place remaining 1/3 cup sugar in a bowl and roll cranberries in it. Arrange them on a tray or plate and refrigerate for another 45 minutes to an hour, so that the sugar sets. (They’ll feel mostly dry to the touch.)
Make the cake layers: Heat oven to 350°F. Butter and flour, or use a nonstick spray to coat three 9-inch round cake pans (see note above re: if you have fewer) and line the bottom of each with a fitted round of parchment paper.
Bring stout and molasses to a boil in a large saucepan and remove from heat; whisk in baking soda carefully — it will foam up. Cool to room temperature.
In a large bowl, whisk together sugars and oil. Whisk in eggs, then whisk in cooled stout-molasses mixture. Place dry ingredients in a fine-mesh sieve or sifter and shake over bowl. Stir until just combined.
Divide batter into prepared cake pans; you’ll have about (updated!) a scant (bit less than) 2 cups or 515 grams of batter in each. Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Cool in pan on rack for 5 minutes, then flip out onto cooling rack, carefully remove parchment paper (it’s sticky) and flip back right side-up, letting each layer cool completely. You can hasten this along outside (if it’s cold) or in the freezer.
Make whipped mascarpone cream: Beat heavy cream and powdered sugar in a large bowl with a whisk or electric beaters until soft peaks form. Beat in mascarpone, one spoonful at a time, just until it disappears into the cream.
Assemble cake: Place first cake layer on cake stand and level top with a serrated knife if it has domed. Spread with 1 cup whipped mascarpone. Repeat twice, then smooth sides. Decorate with sugared cranberries. Serve immediately, or keep refrigerated until needed.
Courtesy of Smitten Kitchen
Sugared Cranberries
1 cup (200 grams) plus 1/3 cup (65 grams) granulated sugar
1 cup water
1 cup (100 grams) fresh cranberries
Cake layers
1 cup (235 ml) oatmeal stout or Guinness Stout
1 cup (235 ml) dark molasses (ideally, not blackstrap)
1/2 teaspoon baking soda
3 large eggs
1 cup (190 grams) packed dark brown sugar
1 cup (200 grams) granulated sugar
3/4 cup (150 grams) vegetable or another neutral oil
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
Pinch of ground cardamom
Filling
2 cups (475 ml) heavy or whipping cream
6 tablespoons (45 grams) powdered sugar
1/2 cup (115 grams) mascarpone
Make sugared cranberries: Bring 1 cup granulated sugar and 1 cup water to a gentle simmer (not a full boil) on the stove, stirring until sugar has dissolved. Remove from heat and add cranberries. Pour mixture into a bowl and let syrupy cranberries chill in fridge overnight, or at least 8 hours. The next morning, drain cranberries (you can reserve syrup for soda or sweetening cocktails). Place remaining 1/3 cup sugar in a bowl and roll cranberries in it. Arrange them on a tray or plate and refrigerate for another 45 minutes to an hour, so that the sugar sets. (They’ll feel mostly dry to the touch.)
Make the cake layers: Heat oven to 350°F. Butter and flour, or use a nonstick spray to coat three 9-inch round cake pans (see note above re: if you have fewer) and line the bottom of each with a fitted round of parchment paper.
Bring stout and molasses to a boil in a large saucepan and remove from heat; whisk in baking soda carefully — it will foam up. Cool to room temperature.
In a large bowl, whisk together sugars and oil. Whisk in eggs, then whisk in cooled stout-molasses mixture. Place dry ingredients in a fine-mesh sieve or sifter and shake over bowl. Stir until just combined.
Divide batter into prepared cake pans; you’ll have about (updated!) a scant (bit less than) 2 cups or 515 grams of batter in each. Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Cool in pan on rack for 5 minutes, then flip out onto cooling rack, carefully remove parchment paper (it’s sticky) and flip back right side-up, letting each layer cool completely. You can hasten this along outside (if it’s cold) or in the freezer.
Make whipped mascarpone cream: Beat heavy cream and powdered sugar in a large bowl with a whisk or electric beaters until soft peaks form. Beat in mascarpone, one spoonful at a time, just until it disappears into the cream.
Assemble cake: Place first cake layer on cake stand and level top with a serrated knife if it has domed. Spread with 1 cup whipped mascarpone. Repeat twice, then smooth sides. Decorate with sugared cranberries. Serve immediately, or keep refrigerated until needed.
Baked Brie with Spiced Cranberry Sauce
the spiced cranberry sauce is from a Simply Recipes recipe that was for cranberry brie canapes, which i was going to do a version of but using pie crust in a mini muffin pan, which i'd done over the summer to make some (awesome, if i do say so myself) tomato manchego tartlets. but, i rain in to some difficulty with my pie crust and went the baked brie route instead (plus, then i had a good excuse to bring the adorable santa spreader!).
-N
In a 3-quart saucepan, combine the ginger, vanilla bean, cranberries, cinnamon stick, 1 sprig of rosemary, orange juice and zest, maple syrup, and the salt. Stir the ingredients together and heat over medium-high heat for 3 minutes, or until the mixture starts to boil.
Reduce the heat to low, and allow the cranberries to cook until they begin to split open. Stirring frequently, cook the cranberries for 8 to 10 minutes, or until they've reduced a bit and thickened to a jelly-like consistency.
Remove the pan from the stove and add the brown sugar. Stir constantly to dissolve the sugar and coat the cranberries in a thick glaze.
Allow the cranberries to cool to room temperature, leaving the spices in it. Discard the vanilla bean (if used), cinnamon stick, and ginger before serving.
the spiced cranberry sauce is from a Simply Recipes recipe that was for cranberry brie canapes, which i was going to do a version of but using pie crust in a mini muffin pan, which i'd done over the summer to make some (awesome, if i do say so myself) tomato manchego tartlets. but, i rain in to some difficulty with my pie crust and went the baked brie route instead (plus, then i had a good excuse to bring the adorable santa spreader!).
-N
- 1-inch piece of ginger, sliced
- 1 vanilla bean (or 1 1/2 teaspoons vanilla extract)
- 1 (12-ounce) bag fresh cranberries, rinsed
- 1 3-inch cinnamon stick
- 3 sprigs of fresh rosemary
- juice of 1 orange (about 1/2 cup)
- 1 T orange zest
- 1/4 cup maple syrup
- pinch of kosher salt
- 1/2 cup packed light brown sugar
In a 3-quart saucepan, combine the ginger, vanilla bean, cranberries, cinnamon stick, 1 sprig of rosemary, orange juice and zest, maple syrup, and the salt. Stir the ingredients together and heat over medium-high heat for 3 minutes, or until the mixture starts to boil.
Reduce the heat to low, and allow the cranberries to cook until they begin to split open. Stirring frequently, cook the cranberries for 8 to 10 minutes, or until they've reduced a bit and thickened to a jelly-like consistency.
Remove the pan from the stove and add the brown sugar. Stir constantly to dissolve the sugar and coat the cranberries in a thick glaze.
Allow the cranberries to cool to room temperature, leaving the spices in it. Discard the vanilla bean (if used), cinnamon stick, and ginger before serving.
Green Chile Chicken Enchilada Dip
Ingredients
Instructions
Ingredients
- 1 (8oz) package cream cheese (I used 1/3 less fat)
- 1 cup sour cream (I used light)
- 1 can green chili enchilada sauce (10 oz)
- 1 can chopped green chiles (4 oz)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 2 cups chicken , cooked and shredded
- 1/2 cup Mozzarella cheese
- 1 cup Monterey Jack cheese , divided
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mix together cream cheese, sour cream, enchilada sauce, green chiles, cumin, chili powder and salt until well combined. Add in chicken, Mozzarella cheese and 1/2 cup Monterey Jack cheese.
- Pour into an oven safe skillet or baking dish. Bake for 20-30 minutes until bubbly and hot.
- Top with 1/2 cup Monterey Jack cheese. Return tot he oven until melted.
- Remove and serve with tortilla chips. Serves 10.