Peppermint Bark

Peppermint Bark is one of my favorite holiday treats.  And since the main components are the white and/or dark chocolate--the type of chocolate you use really matters!  I like it plain with just white chocolate.  I like it with the dark chocolate drizzle.  And I like it with a light crunch from Rice Krispies.  Over the years I've become quite opinionated about how to make it and blended several recipes.  I prefer the taste of peppermint oil over peppermint extract (but extract works too).  I like Bob's candycanes best.  I only use Ghiradelli white chocolate chips.  But I like to mix those with with high quality melting wafers or white chocolate bars from specialty shops--I don't ever use almond bark.  So here's my favorite recipe:

12-15 candy canes
1 pound white chocolate (I use a 12oz bag of ghiradelli white chocolate chips and 4-6oz. of melting wafers, you could also chop a block of white chocolate)
4 drops peppermint oil (or 1/2 t peppermint extract)
1 1/2 - 2 cups crispy rice cereal
**1/3 dark chocolate chips or 3-4 oz. of chopped high quality dark chocolate

1.  Spray a rimmed cookie sheet.  Then line with wax paper.  (The spray is strictly to help the wax paper stick to the cookie sheet).
2. Crush candy canes.  Place unwrapped candy canes in a quart size ziploc bag.  Place that ziploc in a gallon size bag.  Smash into pieces using a rolling pin or meat tenderizer.  Sift candy cane pieces through a fine mesh seize and toss or set aside the dust to use with hot chocolate.
3.  Melt white chocolate and wafers.  I prefer to heat in the microwave at 50% power for 30-60 second intervals, stirring in between.  (Confession, I always do the first minute at full power without the chocolate ever burning).
4.  Add the peppermint oil/extract and half of the crushed peppermint and stir.
5.  Gently fold in crispy rice cereal.
6.  Spread out in an thin even layer on the wax paper.  (**If adding a dark chocolate drizzle, melt the dark chocolate in the microwave and drizzle on with a fork in zig-zag motions before the white chocolate sets).  Then generously sprinkle with the remaining candy cane pieces on top.  Press gently into the bark.  Chill for at least an hour.  Break into pieces.

Ruby Jewel Cookies

slightly adapted from Mel’s Kitchen Café: http://www.melskitchencafe.com/2009/12/sugar-rush-10-ruby-jewel-cookies.html

INGREDIENTS

3 large egg yolks

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups all purpose flour

2/3 cup sugar

1 cup cold butter, cut into small pieces

About 1/3 cup seedless raspberry jam or caramel*

Confectioner’s sugar for dusting or chocolate for drizzling*

DIRECTIONS

1.  Preheat the oven to 350 degrees. Have ready two ungreased baking sheets or mini muffin pans and liners.

2.  In a small bowl, whisk the egg yolks and vanilla together; set aside. Combine the flour and sugar in a large bowl and whisk to combine. Scatter the butter pieces over the top of the flour and sugar and with a pastry blender or two forks, work in the butter until the mixture resembles coarse crumbs. Add the egg yolk mixture and carefully mix to combine until the dough starts to come together (this worked best using my hands).

3.  Turn the dough out onto a sheet of plastic wrap and shape it into a flat disk. Wrap and refrigerate until chilled, about 1 hour.

4.  With lightly floured hands, pinch off pieces of dough and shape the dough into ¾-inch balls. Place each ball in a mini muffin paper liner, if using. If not using a mini muffin pan, place the cookies 1 inch apart on the baking sheets.

5.  Using the end of a wooden spoon handle dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough.

6.  Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.

7.  Bake the cookies until the edges are golden, 15-20 minutes. Let the cookies cool completely on the pans on wire racks. Transfer cooled cookies to wire racks and dust with confectioner’s sugar.

*For Caramel Cup Version

Keep the directions the same as above for steps 1-5.  But instead of filling with jam, bake the cookies for 10-12 minutes unfilled.  Remove from oven, and reform the indentation on the half-baked cookies.  Fill each cup quickly with a thick caramel sauce.  Return to the oven for another 4-6 minutes.  Let the cookies cool completely the remove to a wire rack.  Drizzle with melted chocolate.

Jill's Gingerbread and Royal Icing

These gingerbread cookies are soft and flavorful.  You cut out the dough while still warm eliminating the time-consuming step of chilling.  From my friend, Jill Hunter.

Gingerbread

2/3 cup sugar

2/3 cup molasses

1 t ginger

1 t cinnamon

1/2 t cloves

1/2 t salt

1 1/2 t baking soda

2/3 c butter, cut into pieces

1 egg, beaten

4 cups flour

In a medium saucepan mix sugar, molasses, ginger, cinnamon, cloves, and salt over medium to medium high heat.  Cook until just beginning to boil.  Stir and add butter until melted.  Remove from heat and add baking soda.  Mixture will foam up a bit.  Quickly add in the beaten egg stirring constantly.  Then add flour one cup at a time.  (I had trouble stirring the thick dough by hand, so I moved the mixture to my Kitchen Aid for the last 1-2 cups to mix).  Roll dough out immediately on a floured surface while still warm and cut into shapes.  Bake at 325 degrees for about 6 minutes.  Let cool on pans for a couple of minutes before moving to a cooling rack.  Cool completely before icing.

We love these topped with Royal Icing

Royal Icing

3 1/2 cups powdered sugar (8oz)

1 1/2 T meringue powder

1/4 cup lukewarm water

Combine in large bowl, beat a medium speed of mixer for 5-6 minutes or until the icing is firm enough to pipe, but still spreading consistency.  Add a few more drops of water if needed.  If desired, tint frosting using paste food coloring.  Note: icing dries quickly, keep it covered at all times with a damp paper towel.  Spoon icing into ziploc freezer bags and snip a small hole for piping.  Pipe around the edges of the cookies then fill in.  Add sprinkles and decorations while still wet.  Let set for one hour to dry.

Spinach, Apple and Gouda Salad

A recipe swap recipe from Rebe Moore who got it from the BYU Museum of Art Cafe.

1 crisp apple, diced
1/4 cup chopped red onion

1 chopped red bell pepper

1/2 cup smoked Gouda, cubed

1/4-1/2 cup toasted almonds, roughly chopped (I love the lightly salted Trader Joe's roasted almonds)

Baby spinach

Mix all salad ingredients in a bowl serve with your favorite honey mustard dressing.  We like Brianna's and Newmans Own Light honey mustard.

Sweet and Sour Meatballs

A super easy appetizer that's always a crowd-pleaser.

1 jar apple jelly (or grape jelly), about 12 oz.

1 jar chili sauce

2-3 lbs. frozen meatballs

Combine jelly and chili sauce in a crock pot and stir until smooth.  Heat the mixture if needed to combine.  Add meatballs.  Cook on low for 2-5 hours, stirring to coat occasionally.  Serve with toothpicks.

Apple Salsa

This is great served with cinnamon sugar tortilla or pita chips.  Also super yummy with a pork loin roast as in the original recipe from Mel's Kitchen Cafe.

2 cups crunchy sweet apples (like Fuji), cored and diced (about 2 medium apples)

½ cup red bell pepper, diced

1/3 cup fresh lime juice (from about 2 limes)

¼ cup red onion, finely diced

¼ cup fresh cilantro, chopped

1 tablespoon honey

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Combine all the apple salsa ingredients, stirring well to coat the apples with the lime juice and other ingredients. Refrigerate until ready to serve.

Mom’s Apple Cinnamon Muffins

From my Mom.  I remember waking up to these.  They're so good--especially the mini bite size ones.  Slightly adapted from her Betty Crocker Cookbook.

Muffins

1 egg                       

½ cup milk               

¼ cup vegetable oil   

1 cup grated apple (about 1 large apple)  

1 ½ cups all-purpose flour

½ cup sugar

2 tsp. baking powder                               

½ tsp. salt

½ tsp. cinnamon

Brown Sugar Topping

¼ cup brown sugar (packed)

¼ tsp. cinnamon.

Preheat oven to 400.  Grease bottoms of 12 medium muffins cups or 24-30 mini muffins.

In a large bowl, beat egg; stir in milk and oil and grate apple.

Mix in remaining ingredients (flour, sugar, baking powder, salt, cinnamon) just until flour is moistened.  Batter should be lumpy.

Fill muffin cups 2/3 full and sprinkle with brown sugar topping.

Bake at 400 for 20-25 minutes large muffins, 9-11 minutes for mini-muffins or until golden brown. Immediately remove from pan.

Sweet Balsamic Glazed Pork Loin {Slow Cooker}

Sweet Balsamic Glazed Pork Loin {Slow Cooker}

YIELD: SERVES 6-8

INGREDIENTS

Brine:

8 cups water

¼ cup salt

¼ cup sugar

Pork:

2 pound boneless pork loin roast or two 1-lb pork tenderloins trimmed of large fat pockets

1 teaspoon ground thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed

1 cup water

DIRECTIONS

In a large bowl (preferable glass)  Mix the 8 cups of water 1/4 cup salt, 1/4 cup sugar.  Add the two 1 lb. pork tenderloin and put everything in the fridge for 30-60 minutes.  Remove roast from water, rinse, and pat dry with a paper towel.

In a small bowl, combine the thyme, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in 1 cup water. Cover and cook on low for 6-8 hours. 

Remove the pork from the slow cooker and shred.  Serve with balsamic glaze or your favorite BBQ sauce:

Balsamic Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil.  Lower heat and simmer, stirring occasionally, until it thickens.

*Recipe adapted from Mel's Kitchen Cafe.  I added the brine, substituted thyme for sage, and upped the water.

Guacamole

This is my favorite homemade guacamole.  It's definitely the chunky variety--more like a pico de gallo mixed with avocado.  Soaking the onions is genius!  It's delicious!  From Martha Stewart.

INGREDIENTS

1/2 cup minced white onion 

3 ripe avocados, coarsely chopped 

1 jalapeno chile (seeds and ribs removed), minced 

1 plum tomato, seeded and diced 

1/4 cup chopped fresh, cilantro 

2 to 3 tablespoons fresh lime juice 

Coarse salt 

Tortilla Chips

DIRECTIONS

Place onion in a small bowl. Add enough cold water to cover. Let soak 20 minutes; drain.

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine, mashing slightly. Serve with tortilla chips.

Maple Balsamic Salad Dressing

This is one of my all-time favorite salad dressings.  We love it with a mixed-green and spinach salad with feta or Gorgonzola  pecans, and dried fruit.  But it's also great with a green salad, tomatoes, grilled chicken, peppers, etc.  It's delicious!  From Katie Thomas and recipe swap!

1/2 cup canola oil

1/4 cup olive oil

2 TBS balsamic vinegar

2 1/2 TBS Dijon mustard

3 TBS Real Maple Syrup (dark is better)

1/4 cup half and half (I use whole milk sometimes too!)

small dash kosher salt

1 scored garlic clove

Put scored garlic in bowl. Add all other ingredients. Whisk together and leave garlic in bowl. (Alternatively you can shake in a reusable salad dressing bottle). Serve immediately or store in fridge.

Caramelitas

This recipe is originally from my sister-in-law, Kristen.  It's a favorite!  Dangerously rich, delicious, and addictive and so yummy.  We do prefer this recipe over the other caramelita recipe that uses caramel ice-cream sauce.

64 caramel squares, unwrapped
1 cup half and half (or heavy cream)

1 cup brown sugar
2 cups flour (you can do 1 cup whole wheat, 1 cup white)
2 cups rolled oats
2 teaspoons baking soda
1 1/4 cup butter, melted

12 oz (2 cups) semi-sweet chocolate chips

Combine caramels and cream in a small saucepan over medium low heat.  Stir often until completely smooth; set aside.

In a separate bowl combine brown sugar, flour, oats, and baking soda.  Pour in melted butter and stir to combine.  Pat half of the oatmeal mixture into the bottom of a 9x13 pan.  Bake at 350 degrees for 10 minutes.

Remove pan from oven and sprinkle chocolate chips over crust.  Pour caramel mixture over the chocolate chips.  Crumble remaining oatmeal mixture over caramel.  Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.  Remove from oven and let cool completely before cutting.

*Note: Cooling takes a couple of hours, a stint in the fridge can help them cool faster if you're pressed for time.  But they shouldn't be served cold.  Best served and stored at room temperature.

Salt Crusted Potatoes with Rosemary

These potatoes are amazing: creamy, salty, and flavorful with the fresh rosemary.  Literally every time I serve them to guests they rave and can't stop talking about them!  We usually serve these on the side with pulled pork or zippy BBQ.

1 bag (4-5lbs) small boiling white potatoes (1 inch to 2.25 inch) or salt potatoes
1 T regular  salt
2 T olive oil
2 T minced fresh rosemary leaves (I've used 2-3 teaspoons dried instead if I'm don't have fresh)

1.  Preheat oven to 425.
2.  Place potatoes in a large bowl.  Toss to coat with olive oil, salt, and rosemary.
3.  Transfer to baking sheet, bake 25 minutes.
4.  Turn potatoes and continue baking about 20 more minutes or until they are fork tender.

Our Favorite Rolls

My friend Eva kindly adapted her normal roll recipe one to make it egg-free for us.  The quickly became our favorite and while Little Red has mostly outgrown her allergy but we still love them!

3 C warm water

1 T instant yeast

2/3 C potato flakes

1 tsp salt

2/3 C margarine or butter, melted

2/3 C sugar

7+ C flour (I usually do mostly white whole wheat with 1 T vital wheat gluten).

Put all the ingredients in a mixing bowl.   Knead a few minutes.  The dough will be a little sticky.  Let rise for about 2 hours (they can rise for up to 5 hours especially if you cut down the yeast a bit).  Punch down the dough and divide in half and then half again.  Roll them out however you want (balls, crescents, etc) and let rise 1-2 hours covered. Bake about 10-15 minutes at 375 degrees (Baking time varies depending on size of rolls).  Makes about 4-5 dozen rolls.

*Note: original recipe calls for 2 eggs and baking at 375 for 20-25 minutes.