Peanut Butter Fudge

I got this recipe from my friend Annalise’s blog (you can also see the link on the right). I made it once, loved it so much that I had to make it again. Especially when I was blessed with a quart jar of dark chocolate ganache from my dear friend Betsy!

1 cup sugar

1 cup brown sugar

1/2 cup milk

5 large marshmallows

Bring to a boil over medium heat in a heavy saucepan until the sugar dissolves and the marshmallows melt. Stir often.

Remove from heat and stir in:

1 1/2 cups creamy peanut butter

1 tsp vanilla

Spread into foiled and buttered 8” pan.

While fudge cools in fridge, prepare the ganache.

Heat 1/2 cup heavy cream in a saucepan until just simmering. Pour over 1 cup chocolate chips and let sit 1-2 minutes. Stir until smooth and glossy. (If you need to, you can microwave them for 15 seconds to smooth them out)

Remove fudge from fridge and smooth ganache on top.

Chill for 1-2 hours or until ganache is set.

Remove from pan and cut into small squares. Store in fridge for up to 1 week.

Easy Truffles

A friend inquired about a truffle recipe yesterday hoping that I had one that used cream cheese, powdered sugar and chocolate chips. Unfortunately I did not have a recipe. But I did a bit of searching, made a batch this afternoon with a few minor tweaks, and now I do…

6oz softened cream cheese

2 cups sifted powdered sugar

1 cup semisweet chocolate chips

4 oz bittersweet baking chocolate

1 square of unsweetened baking chocolate (optional)

2 Tbsp heavy cream

1 tsp vanilla

Beat cream cheese until fluffy. Beat in powdered sugar. Melt chocolate in microwave until smooth and glossy. Stir in vanilla. Stir in heavy cream (chocolate will thicken). Mix chocolate into sugar/cream cheese using electric mixer.

Chill at least 1 hour until firm. Quickly roll into balls and then roll in desired coatings. Coconut, chopped nuts, cocoa powder, crushed candy canes all make good coatings. Y0u can also experiment with different extracts and stir-ins.

Store in fridge.

Oreo Cheesecake Truffles

I got this recipe last year from my friend Maria on Facebook but finally made them this year. They are super easy and super rich and even yummier when frozen. Nuts! Now how am I supposed to make them last???

A friend and I made these this week with peppermint and peanut butter Oreos. The mint ones were not quite minty enough, I would probably throw in some peppermint extract. The peanut butter ones were really good all on their own!!!

Here’s all you need to make ‘em…

First crush one package of Oreos (not Double Stuf) in your food processor into fine crumbs.

Then add all the crumbs to one softened package of cream cheese. Mix until completely combined.

Chill the dough for at least an hour. Remove and roll into small 1” balls. Place back in fridge for at least an hour.

Dip balls into melted chocolate (or white chocolate). Chill until firm. Keep in fridge or freeze for longer storage.

Egg Nog Logs

Every year I make a new Christmas cookie along with all the oldies. This year I had to try my friend Annalise’s recipe for egg nog cookies. The past few shaped cookies I have made have turned out to be quite labor intensive and/or difficult. This one was perfect because I have always been good at making snakes, worms and ropes with clay! Actually, it is the only thing I can make out of clay… :o)

Unfortunately we were snowed in without any egg nog. Fortunately, one can always improvise. So I am going to share my tweaked version since I don’t know how the original ones turn out. But I do know that these were FANTASTIC! They may become a new “oldie”!

3 cups all-purpose flour

1 teaspoon nutmeg

1/4 teaspoon salt

1 cup butter, softened

3/4 cup sugar

1 large egg

2 teaspoons vanilla

2 teaspoons rum flavoring

Mix flour, nutmeg and salt in a bowl. Beat the butter and sugar until light and fluffy. Add eggs and flavorings. Slowly mix in the flour until smooth.

Roll into 1/2” diameter ropes and cut into 3” pieces.

Bake on greased or parchment paper lined baking sheets at 350 for 12-15 minutes or until barely a golden brown.

Remove and let cool completely before frosting. 

Frosting:

3 tablespoons butter, softened

1 teaspoon vanilla

1/2 teaspoon rum extract

2 1/2 cups powdered sugar, sifted

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/8 teaspoon allspice

2-3 tablespoons milk (or use egg nog and omit the spices and rum extract)

nutmeg, for sprinkling (optional)

Mix butter, vanilla, rum extract, powdered sugar,spices and milk in mixing bowl with electric mixer until very smooth. This icing will be thick.

Frost cooled cookies with icing and sprinkle with nutmeg if desired.

These are amazing with a cup of coffee on a cold winter day!

Christmas Baking

I always do my Christmas baking the week before Thanksgiving. That way we can enjoy our tradition of eating Christmas cookies and reading the Christmas story from Luke in the candle/tree light the day after Thanksgiving. It also makes holiday parties and entertaining WAY less stressful and WAY more enjoyable! And they freeze up great and are always ready (even last minute)!

We have the ones we make every year and then we try to add a new one every year, too. Here’s the list along with the links to the recipes…

#1- Thumbprints: These cookies remind me of my grandma and is a great way to use that mint jelly I made.

#2- Orange Biscotti: Dipped or drizzled with dark chocolate, these are the best dunked in a cup of coffee or cocoa!

#3- Gingerbread: The boys always help decorate these and they turn out different every year.

#4- Mexican Wedding Cakes:  We called these Russian Teacakes growing up.

#5- Chocolate-dipped chocolate chip:  Chris’ favorite cookies are chocolate chip. So I make these just for him… Well, he does have to share. :o)

#6- Cookie stamp cookies:  I took a class and made these cookie stamps when I was pregnant with Andy and we’ve used them every year since.

#7- Cranberry orange nut bread: This was my great grandma’s recipe and it is delicious and a holiday must!

  #8- See’s Fudge:  This is foolproof recipe that is so good either plain or with mini marshmallows (nuts optional).

#9- Eggnog Cookie Logs:  This is the new one for this year. My friend Annalise posted it on her blog and we’re going to try it!

Berry Cordial

I have this memory in my mind of the Christmas my grandma made berry cordial. I’ve always wanted to and decided to finally give it a try this year for the holidays. Fortunately I thought of it before December! You do need to start this well in advance of when you would like it…
But it is super easy and and is sweet and warms you all the way down. Perfect for cold winter evenings!
1 cup sugar
1 quart (4 cups) berries (blackberries, raspberries or strawberries or a combination)
1 quart of vodka or brandy
Pour sugar into a 1/2 gallon canning jar. Fill the remaining space with berries, but do not pack down.
Pour vodka or brandy over berries so that they are completely covered.
Place lid on jar. Let jar stand in a cool, dark place for 2 months, shaking the jar every week. The sugar should dissolve and the vodka or brandy should become colored. If the sugar doesn’t dissolve when you shake it, open and give it a stir with a spoon.
Strain through a metal sieve and then through a coffee filter. Pour into a glass bottle and store in fridge.

Microwave Chocolate Cake

This is for when you have One of Those Days. You know the kind I’m talkin’ about. They’re the ones when you wish you could just crawl back into bed, or escape to a warm sunny beach in the Bahamas, or sit and watch a chick flick completely uninterrupted while eating something rich and chocolate-y!
Thanks to my dear friend Kris, I found that recipe!
When I’m having One of Those Days, the last thing I often feel like doing is baking a complicated dessert or sharing. With this you don’t have to do either.
All it takes is a few simple ingredients, a coffee mug and a microwave…
First get out one standard sized (11 oz or larger) microwave safe coffee mug.
Place
4 Tbsp flour
4 Tbsp sugar
2 Tbsp unsweetened cocoa
dash of salt
into the mug and whisk together with a spoon. You can even use the Tbsp, then you have fewer dishes to do! Bonus!!!

Then add
2 Tbsp oil
2 Tbsp cold water
splash of vanilla
and mix thoroughly. Be sure to scrape the sides and bottom well.
Then fold in
a small handful of chocolate chips

Microwave on high for 1 1/2 minutes. Let sit for 1 minute in microwave.

Remove and let cool a bit before eating.

It is really hot and gooey (sort of reminds me of lava cake) and perfect with a cup of coffee or a glass of cold milk!

Sugar and Stick Free

I learned this trick several years ago and I LOVE it! Why grease and flour your pan when baking cakes or quick breads? Instead of flour use sugar… It gives your baked goods this yummy sweet crisp crust and everything you bake slips right out!

Our Favorite Salsa

I have no idea what this salsa is really called but I know that we LOVED it last year! I am also thankful that although I lost it my friend Ann Marie still had the copy I gave her!

8 cups chopped tomatoes

6 cloves garlic, chopped

2 1/2 cups chopped onions

1 cup chopped jalapenos

1 cup chopped bell peppers

1 cup tomato sauce

1 cup apple cider vinegar

2 Tbsp pickling salt

2 1/2 tsp cumin seed

crushed red pepper to taste

Mix all this in a large pot and bring to a boil, stirring occasionally. Reduce heat and simmer for 10 minutes.

 

 

Remove from heat and stir in the juice from 1 lime and 1/2 cup chopped fresh cilantro.

Fill hot pint jars to 1/2” headspace and process for 20 minutes in boiling water bath. Let rest 5 minutes before removing from canner.

Homemade Enchilada Sauce

This recipe for enchilada sauce is pretty tasty and easy to make, too. Pour it over whatever meat-stuffed tortillas you like, top with shredded cheese and you’re done! Oh, you should bake them before you eat them… :o)

Bring 4 cups water to a boil. While water is coming to a boil, whisk together 2/3 cup cold water and a scant 2/3 cup flour until smooth.

Whisk in

1/2 cup chili powder (I use a combo of regular and hot chili powder)

2 tsp ground cumin

4 tsp garlic powder

1 1/2 tsp salt

1/8 tsp cinnamon

1 tsp sugar

Boil and whisk for 3 minutes.

Stir water/flour mixture and slowly pour into boiling mixture. Whisk well to eliminate any lumps. Continue to boil and whisk for 1 minute.

Roll either flour or corn tortillas with the meat of your choice (shredded beef, chicken or pork or ground beef). Place into glass baking dish with a little sauce on the bottom. (I forgot this step in the picture… oops!)

Top tortillas with the enchilada sauce. Sprinkle with shredded cheese.

Bake at 375 until cheese melts and enchiladas are heated through.   

Snickerdoodles

My 1963 Betty Crocker “Cooky Book” calls these a delicious family cooky from Mrs. Ronald Anfinson in Benson, Minnesota. While I’ve eaten them before this was the very first time I made snickerdoodles. And I have to say, they were pretty swell!

1/2 cup shortening

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

2 3/4 cups flour

2 tsp cream of tartar

1 tsp soda

1/4 tsp salt

1/4 cup sugar

4 tsp cinnamon

Heat oven to 400.

Mix butter, shortening, sugar, and eggs thoroughly. Blend flour, cream of tartar, salt, and soda. Stir into butter mixture. Mix well. Shape dough into 1” balls and roll in cinnamon sugar (1/4 cup sugar and 4 tsp cinnamon mixed together).

Bake on ungreased cookie sheet for 8-10 minutes

Dill Pickle Relish

I decided to make dill pickle relish, too. I have made quite a few jars of sweet pickle relish but I do like a good dill pickle relish on hamburgers… This one came from a Canadian website, so I had to change the units but here it is in American… LOL

4 pounds cucumbers, chopped very small

1/4 cup pickling salt

1/2 tsp turmeric

2 cups white vinegar

1/3 cup sugar

4 cloves minced garlic

1 Tbsp dill seeds

2 tsp mustard seeds

1 1/2 cups finely chopped onion

Combine cucumbers, salt and turmeric in a large bowl. Stir in 1 cup cold water. Let sit for 1 hour, stirring occasionally. Drain and rinse well in colander, pressing out moisture.

Bring vinegar, sugar, garlic, dill seeds, mustard seeds to boil. Add cucumbers and onions, return to boil, stirring often. Reduce heat and simmer for 15 minutes.

Fill hot jars up to 1/4” headspace. Process for 15 minutes in boiling water bath. Let sit for 5 minutes before removing from canner.

Makes 6 half pints