Month: December 2013

Cookies · Desserts · Fruit · Holiday Fare

Triple Ginger Cookies

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This was my first time to participate in the Food Bloggers Cookie Swap. I received 3 different types of cookies from 3 other bloggers. One of the cookies that were sent to me were these delicious Triple Ginger Cookies from, “loveandflour.com”   There were amazing, so I went to her blog to obtain her recipe. This was also my first time to use fresh ginger in a cookie recipe. These are now my favorite cookies and had so much fun making them today. Thanks Leandra for sharing these awesome cookies with the world! They have won my heart.

1 cup all purpose flour

1 cup whole wheat flour ( I used just all purpose since I didn’t have wheat)

1 tables ground ginger

1 teas baking soda

1/8 teas salt

1/2 cup (1 stick) butter

1/4 cup molasses

2/3 cup light brown sugar

2 tables fresh ginger, finely grated

1 large egg, beaten

1 cup dried chopped apricots

1/2 cup crystalized ginger, finely chopped

1 cup turbinado sugar

In a large bowl, stir together flours, ground ginger, baking soda and salt. Set aside.

Melt the butter in a small saucepan over medium low heat.

Remove from the heat once the butter is melted and stir in the molasses, brown sugar and fresh ginger. Allow to cool.

Add the beaten egg to the cooled molasses mixture and stir to combine.

Slowly stir this mixture into the dry flour mixture.

Fold in the apricots and crystalized ginger into the dough.

Cover with plastic wrap and chill at least 1 hour.

Once chilled, shape the dough into half-inch balls and roll in the turbinado sugar.

Place the cookie balls on parchment lined baking sheets.

Bake in a preheated 350 oven for 8-10 minutes.

Transfer to a wire rack to cool.

 

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Texas Pecan Pie Bars

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Chocolate Castles's avatarChocolate Castles

This recipe needed reposting after taking them to a social last Wed evening. I watched as ladies would take a bite and hear their, “oh my gosh, who brought these?” They were the hit of the night. So different from regular pecan pie bars. A great dessert for any Christmas party, or for those nights when you are sitting by the Christmas tree, wrapping presents and want something delish!

This recipe is from a cookbook called The Pastry Queen, given to me by a dear friend that brought this cookbook back to me from the Hill country around Austin, Texas.
These have become a favorite anytime I take them anywhere. Very much like pecan pie, except the coconut and brown sugar adds such a chewy texture.
Crust
1 1/2 (12 tables) unsalted butter at room temp
1/2 cup firmly packed light brown sugar
2 cups flour
1 teas salt
Preheat…

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Christmas Chatter

Chocolate Castles1 Comment

Last night I texted (yes, I am one of those who prefers to text than use the telephone, although that does make me sound pretty cool and hip I guess) both of our daughters and told them that they needed to step it up a notch.

Yesterday,  I had a couple of friends over to help organize a party our class is having and over great (even if I say so myself) potato soup and garlic cheese biscuits, we talked about our adult children. One of the ladies there just “happened” to mention that her grandson had spent the night due to the fact that his parents, her daughter and son–in-law had gone to Ryan Secrest’s Christmas party. What? how could I compete with that? The only exciting thing I had to talk about was that one of our daughters and her husband were going to a church party where they would be taking a white elephant gift of under $5 and it had to begin with a “M” so they were taking live minnows. Our other daughter didn’t even have a story which included anything live, except her kids. Now, I love my grandkids as much as the other baby boomers, but really, how much can I brag about grandkids that their only line in the Christmas school pagent is, “I do, I do” and then proceeds to give his mom a thumbs up. Or our little granddaughter having her mom text me because she is worried that I forgot my toothbrush at their house in Florida and were my teeth getting brushed since I had left it there?

I just remembered, I have a friend who bragged that she was standing on the street corner last week and was waiting for the light to turn green so she could cross when she looked at the car right by her and realized that she was staring in the face of Jay Leno….and he even waved back when she smiled and waved at him. Maybe I could use that as my conversation subject until our kids give us a little more exciting material to use. Until then, I’m going to just have to get out my old pictures of The Fonz and me and Willy Nelson and me, Jack Ritter & me and last, Detective Green (from Law & Order) and the other guy who was his partner that I can’t remember his name and ME……why my, I think I will give Mrs. Mother of Ryan’s Christmas party invitee a call. I have a few things I can “happen” to mention….

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Christmas Countdown

Chocolate Castles2 Comments
Grumpy & Minnie
Grumpy & Minnie

2 weeks from today. Is it possible? It seems just like a couple of months ago that we were taking down the Christmas tree and trying to find a place to put all the new Christmas decorations that I just had to have.

After going to a ladies Christmas Celebration Monday night, we listened to the MC introduce our speaker, Debbie Sturt, from Women of Faith. She reminded us that the rush, the exhaustion and stress we usually feel at this time of year comes from so many responsibilities falling on our shoulders. Linda pointed out that it is the ladies in the family that get the kids dressed for the family Christmas picture, being sure that their outfits are all clean and ironed, all the while being sure that the smile that we insist they paint on their faces, happens in sync. It is the wives and moms that send out the Christmas cards, plan the menu, get the decorations out to adorn our homes. It is usually up to the ladies in the family to make sure that we don’t sit Uncle Joe by Cousin Bertha at the table. That the groceries are bought and cooked. The list goes on and on. We wonder why we are exhausted by December 25th? Let me count the ways.

In spite of the above mentioned chaos, the traditions that we hold so dear come to mean so much, at each passing year. I walked into our bedroom a few minutes ago and glanced over at Minnie Mouse and Grumpy which has hung on the bedposts of our bed for probably 15 years each Christmas. A feeling of coziness and nostalgia swept over me. I cannot imagine Christmas without these two silly dolls hanging on each of the sides of our bed. The Christmas clock that chimes a Christmas carol every hour and the Christmas pillows which my mom made so many years ago. The new things we purchase are nice, but the things that we have had for many years are the things that make our homes such a welcome and comfortable place to be during this time. To have a home where people felt “at home” and comfortable was always so important to me. This year, Randy (Frosty) and I (Noel) want to be sure that our eyes stay focused on what makes Christmas…Christmas and it is the birth of our Savior, Jesus Christ. We hope that as we purchase gifts for loved ones, that when we are buying the gifts, we will be lifting them up in prayer and asking God to bless them throughout the year. That while we are standing in long lines, waiting to be checked out, that our hearts will be thinking of the people around us and saying a quick prayer for them. We never know what circumstances people are going through, even though they might have a smile on their face. The peace that we all desire can come, despite the business and stress of the holidays. God is the key to that peace, His Word tells us that “God will keep us in perfect peace, if our mind is stedfast and trust in HIm” Isa 26:3

As we countdown to Christmas, may we look up to the One whose birth gave us the gifts that cannot be bought, grace, peace and eternal life…We just need to accept them, they are gifts from our Heavenly Father.

 

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Red Velvet Christmas Cheesecake

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Red Velvet Christmas Cheesecake

This cake is so picturesque that Southern Living made it their December Cover shot. What a grand dessert to serve your family and friends. Taken from SL, this combines red velvet cake with cheesecake. Theirs is a homemade version. To simplify and quicken the procedure, I am going to make my Duncan Hines Red Velvet cake, (substituting cream for water) and layer it with the cheesecake recipe that they give in their magazine.
1 Duncan Hines Red Velvet Cake mix, baked according to directions on box, using 3 8″ cake pans.
Cheesecake layers:
5 (8 oz) cream cheese, softened
1 (12 oz) package white chocolate morsels
2 (8″) round disposable aluminum foil cake pans
1 cup sugar
2 large eggs
1 Tablespoon vanilla

Bake your red velvet cake according to directions on back of box, dividing the batter between 3 (8″) round cake pans, Set aside.
To prepare the cheesecake layers:
Line bottom and sides of the 2 disposable pans with foil, allowing 2-3″ to extend over sides; lightly grease foil.
Microwave white chocolate morsels in a microwave safe bowl according to directions on package; cool 10 minutes.
Beat cream cheese and melted white chocolate at medium speed with mixer until creamy.
Gradually add the sugar, beating well. Add eggs, one at a time, beating just until yellow disappears after each addition.
Stir in the vanilla. Pour into prepared pans.
Bake in preheated 300 oven for 30-35 min or until almost set. Turn oven off. Let cheesecakes stay in oven, with door closed for 30 minutes. Remove from oven to wire racks; cool completely about 2 hours. Cover and chill 8 hours. Layer the cheesecakes and red velvet layers like you see in the picture.
Frost with the following:
2 (4 oz) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32 oz) package of powdered sugar
Wisk together the chocolate and boiling water until chocolate melts. Cool 20 minutes.
Chill 30 minutes.
Beat 1 cup butter and chilled chocolate mixture at low speed 1 minute.
Increase mixer to high and mix 2-3 minutes.
Gradually add powdered sugar. Beat until frosting is fluffy. Frost tops of red velvet and cheesecakes as you assemble the cake. Frost sides and top last. Decorate with Christmas sprinkles, white chocolate leaves.

Breads · Breakfast · Cakes · Desserts · Fruit · Holiday Fare

Cranbery Christmas Cake

Chocolate Castles2 Comments
Christmas Cranberry Cake
Christmas Cranberry Cake

I have taken this cake to about 10 different friends since making it this past week. Everyone has loved it and most have requested the recipe. I actually found it on Face Book and since the picture looked so good, I decided to give it a try. So glad I did. It is just really a great cake. So easy and so pretty.

3 eggs

2 cups sugar

3/4 cup butter

1 teas vanilla (I am going to use almond extract next time)

2 cups flour

12 oz fresh cranberries

Preheat oven to 350. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. Do not skip this step, as the eggs serve as the leavening agent in this recipe. The mixture should almost double in size. This mixture should be a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla (or almond extract); mix two more minutes.

Stir in the flour, (I used the very lowest setting on the mixer) until well combined. Then hand stir the cranberries and stir to mix well.

Spoon the mixture into a greased 9×13 baking dish and bake for about 30-35 minutes. (actually, I cannot remember exactly how long I baked it, but it was a light golden brown when I took it out.) Do not over bake, you do not want this dry.

The recipe didn’t call for a glaze, but I added one. I mixed up a cup of powdered sugar and enough milk to make it thin and spreadable. I added 1/2 teas almond extract to this and while cake was hot, I poured the glaze over the cake. The sweetest of the glaze was so nice with the tartness of the cranberries. A nice compliment to the fruit.

Daily Thoughts

Creative Christmas Cuties

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Have seen several new ideas that I am going to use this Christmas season. It is fun to go through all the new magazines that arrive and see things that make me wonder, “why did I not think of that?”

One of the things that caught my attention is this:

When you don’t want the added calories of wrapping veggie sticks (such as carrots, green beans, green onions, zucchini) together, cut a yellow squash in 2″ slices. Cut out the middle, leaving only a 1/2″ shell. Collect the veggie sticks and place the squash ring around

I just took a picture of it, but for some reason it is not downloading to this post. Will work on that. Just use your usual seasoning and bake until veggies are tender.
Another idea I read, when you are wanting a really moist brownie, make the recipe for chocolate sheet cake in a jelly roll pan. When it is cool, turn upside down on waxed paper. Cut the cake in half. Make the frosting and put half the frosting on the bottom half, then top with the other half of cake then top with frosting. This will give you an amazing moist brownie with scrumptious frosting. Sprinkle with colored sugar.
Next, use your cookie cutters to shape your fruit for that Christmas morning buffet. Slice your cantaloupe, watermelon or pineapple to 1″ slices. Using a Christmas tree cookie cutter, or snowman, cut the fruit into Christmas shapes.

Last one for today, when you are serving a rich soup to company, use your Christmas mugs instead of bowls.

I forgot to post last week who won the Thumbie I was giving away to the person who sent me the best thumbprint cookie recipe. Rose sent me a great recipe for cookies and I have already made them twice. Thanks Rosie from Houston, hope you enjoy the Thumbie…..

Cookies · Desserts · Holiday Fare

Chocolate Thumbprint Rasperry Cookies

Chocolate Castles5 Comments
Chocolate Cream Cheese Thumbprints
Chocolate Cream Cheese Thumbprints

IMG_1642

Two weeks ago, I posted this recipe for a few minutes, but quickly deleted it when I realized that I wasn’t suppose to put it out on the blog before sending out these cookies made from this recipe. I have made these twice now and have taken them to several people and these cookies get lots of ahs and “wow, these are really good”. So wanted to be sure and put it out there again. I won’t be taking it off again, so enjoy with a giant cup of coffee or hot chocolate.

2 cups flour

1 teas baking soda

1/4 teas salt

4 squares unsweetened chocolate

1/2 cup (1 stick) butter

1 pkg (8 oz) softened cream cheese

1 1/4 cups sugar, divided

1 egg, room temp

1 teas vanilla

1/3 cup red raspberry jam

Heat oven to 375. Mix flour, baking soda and salt; set aside. Microwave chocolate and butter in large bowl for 2 minutes; stir until all chocolate is melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well.

Stir in flour mixture. Refrigerate for 15 minutes to 1 hour.

Roll dough into 1″ balls. Coat each ball by rolling in remaining sugar. (I mixed red sugar and white to make them look more festive)

Place 2″ apart on ungreased baking sheet.  Using your Thumbie (remember you can order them from me for $6.00) or your own thumb, make an indention in the center of each ball. Fill each indention with about 1/4 teas jam.

Bake 8-10 minutes or until lightly browned. (because they are chocolate and hard to tell when “lightly browned” I baked them for 9 minutes and they came out perfect.)

Cool completely.

Daily Thoughts

Blogger’s Cookie Swap

Chocolate Castles4 Comments

Just received my first dozen cookies from a food blogger. Ginger cookies, with fresh candied ginger. AMAZING!!!! From a blogger in North Carolina and oh how I wish she would have included her info so I could thank her for sending some of the best Christmas cookies EVER!!!! I sent my 3 dozen off today. It was such fun to send cookies to 3 strangers who enjoy blogging about food. I knew when the return address was North Carolina that the cookies would be divine. I mean, food from the South is well, there is just something about Southern food. So am off to a great start with this Cookie Swap. Can hardly wait for the other 2 dozen cookies to arrive.

Because I was in the mood earlier in the afternoon to bake a fresh cranberry cake, which I had seen on Face Book and couldn’t wait another day to try, I whipped up the cake and while it was baking, my neighbor brought over a box that had arrived while we were out of town. I opened it to see the tin of cookies. So tonight, we are sitting, watching The Voice, with a piece of cake in one hand and a cookie in the other. Oh the scents of Christmas, not cedar trees, hot chocolate or pine, but ginger, cakes baking and hot chocolate. Those are the scents that make memories which remain long after the Christmas tree is taken down.

Will post the cranberry cake recipe tomorrow, if I can put these ginger cookies down long enough to type.

Cakes · Chocolate · Desserts · Holiday Fare

Red Velvet Marble Bundt Cake

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Just returning from seeing some of our kids in Florida, I am feeling in the Christmas spirit. This cake is in the new SL magazine and will certainly be just the perfect dessert after you have finished decorating the tree.

1 cup butter, softened

1/2 cup shortening

2 1/2 cups sugar

6 large eggs

3 cups flour

1 teas baking powder

1/2 teas salt

3/4 cup milk

1 teas vanilla

1 tables unsweetened cocoa

1 tables red food coloring

Snowy White Vanilla Glaze

Garnish: mint sprigs

Preheat oven to 325. Beat butter and shortening at medium speed until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture.

Beat at low speed just until blended after each addition. Stir in vanilla.

Transfer 2 1/2 cups of batter to a 2 qt bowl; stir in cocoa and food coloring.

Drop 2 scoops of plain batter into a greased and floured 10″ bundt pan, using a small cookie scoop. Top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan, as directed until all the batter is used.

Bake at 325 for 1 hour to 1 hour and 5 minutes, or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 mins. Remove from pan to wire rack and cool completely.

Drizzle with Snowy White Vanilla Glaze.

Snowy White Glaze

Wisk together 2 1/2 cups powdered sugar, 3 tables plus 1 teas milk and 1 teas vanilla until smooth.

*Or you can use your favorite cream cheese frosting to drizzle over cake. Just warm in microwave for 15 sec intervals until you are able to drizzle cream cheese frosting over the cake.