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Happy Holidays 2014
Topic Started: Nov 19 2014, 10:05 AM (230 Views)
Luna~Rose
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Getting ready for Christmas here. I'm going to be using this thread to get organized.
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Pecan halves
1 bag of semi sweet baking chocolate chips
1 bag of white chocolate chips
Candy canes
Marshmallows, preferably strawberry for Charlie
Heavy whipping cream
Jar of maraschino cherries
1 package of vanilla almond bark
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Luna~Rose
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This one is for Dave:
Coffee Crispies (not pictured)

2 C. flour
2 Tbsps. instant coffee
1/8 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/3 C butter
1/2 C. brown sugar
1/3 C. granulated sugar
1 beaten egg
1 tsp. rum extract
Pecan halves

Sift togehter flour, coffee, baking soda and powder, and salt. Thoroughly cream together shortening, butter, and sugars. Add egg and rum extract, beat throughly. Stir in dry ingredients, blend.
Shape into a roll 2 inches in diameter; wrap in waxed paper and chill several hours (overnight).
Slice thin and place on ungreased cookie sheet/ Center each cookie witha pecan. Bake @ 400 8-10 minutes.
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Luna~Rose
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This one is pretty standard now.

Chocolate Crackled Cookies

8 ozs semi sweet baking chocolate
4 ozs of chocolate chips
3/4 C. flour
2 tsp. cinnamon
1 tsp. chile pepper
1/2 tsp. baking powder
1/4 rep. salt
1/4 C. (1/2 stick) butter
1/2 C. granulated sugar
1/4 C. brown sugar, tightly packed
2 eggs, lightly beaten
2 tsp. vanilla extract
Melt 8 oz. of chocolate.
Mix dry ingredients in small bowl.
Beat butter, sugars, eggs, and vanilla with mixer on meduim speed until light and fluffy.
Add chocolate and beat until well blended.
Gradulally beat in flour mixture on low speed until well mixed.
Wait 10 minutes (very important or they spread like crazy) then drop by rounded teaspoonfuls 1 1/2 inch apart onto parchament paper lined baking sheets.
Bake in preheated oven at 375 for 10 minutes. transfer cookies to wire rack to cool.


Edit to add: I also added 1 tsp. each of coffee liquior and creme de cocao, which I offset with a small handful of flour.
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Luna~Rose
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Charlie's order:
Tiger Peanut Butter Candy Recipe
Ingredients
·1/4 cup vanilla or white chips
·2 tablespoons creamy peanut butter
·2 tablespoons milk chocolate chips
Directions
·In a small microwave-safe bowl, melt vanilla chips and peanut butter; stir until smooth. Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking spray.
·In another microwave-safe bowl, melt chocolate chips; stir until smooth. Drizzle over first layer. Freeze for 5-10 minutes; break into pieces. Yield: 3 ounces.
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Luna~Rose
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I know my mom will want this one:
I winged the chocolate cherry one. I made a pink tinted white chocolate fudge. Molded them with a cherry in each and then poured dark choclate fudge around them.
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Luna~Rose
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http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/
Sugar Cookies:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3.Bake 6 to 8 minutes in preheated oven. Cool completely.


http://onesweetappetite.com/sugar-cookie-recipe/
Cream Cheese Frosting
Ingredients
8 oz cream cheese
5 tablespoons soft butter
2 teaspoons vanilla
3-1/2 cups powdered sugar

Instructions
1.MIX, MIX, MIX: Mix all of the ingredients until you reach your desired consistency.

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Dessert or Christmas breakfast item.
http://catchmyparty.com/blog/mini-cranberry-apple-pies-recipe
Just how to do the crust really.
Two ingredients: crust and whatever filling. Can be chocolate or preserves even.
They are very pretty.
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Luna~Rose
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My family is so creative...
Choc chip cookies
my reg. fudge

http://allrecipes.com/recipe/oatmeal-raisin-cookies-i/
raisin oatmeal cookies
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins
1.Preheat oven to 375 degrees F (190 degrees C).
2.In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
3.Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
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Luna~Rose
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Chocolate covered pretzels added to the list now.

Got entertainment DVD ordered for holiday company.


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How I wish I were this good.
Well-Worth: Michele Hieger Fine Chocolates
Leaves in malted dark and milk chocolate.

Easy Homemade Toffee

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Luna~Rose
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Christmas dessert?
Well, its worth considering.
Blood Orange Tiramisu

This or that flourless torte I posted earlier... :bonbon:

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Luna~Rose
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Maybe for a nice Christmas breakfast with French toast sticks for my grandkids:
Vanilla Spice Poached Pears

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Luna~Rose
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Mmmmm...Pumpkin Mousse

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Luna~Rose
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Hot Cocoa Bar:
Novel Baking: ‘Tis the Season for Hot Cocoa

Winter Hot Cocoa Bar

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Christmas Cakes:
15 Stunning Christmas Cakes To Make This Season

65 Christmas Cookie Recipes & Ideas

Well-Prepared: Holiday Desserts
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Luna~Rose
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Elements I'm looking at here:
Brown Butter Pear Cake with Rum Caramel

CARAMEL
- 1/2 cup granulated sugar
- 1/3 cup whipping cream
- 1 tablespoon butter
- 1 tablespoon dark rum

- Place the sugar in a heavy bottom pan and add about 2 tablespoons of water. Turn on the heat on medium.
- The sugar will start to bubble and will thicken (about 5 min). Let it simmer until bubbles get thicker and you notice the sugar gets dark amber (nice rich caramel colour) – at this point turn of the heat and CAREFULLY pour the cream and turn off the heat. Add the butter and rum and whisk everything until nice and smooth. Let it cool at room temp for a bit then place it in the fridge to thicken for about 30 min.

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Mint Chocolate Mini Cakes


Ingredients
•FOR THE CAKE:
•1 C. Hot Water
•1 t. Instant Espresso Powder
•1 C. Cocoa Powder
•½ C. Sour Cream
•½ C. Heavy Cream
•3 C. Flour
•¼ t. Salt
•1 t. Baking Powder
•1 t. Baking Soda
•2¼ C. Sugar
•1½ C.(3 sticks) Butter, softened
•4 Eggs
•1 T. Vanilla
•1 t. Mint Extract
•FOR THE GANACHE:
•2 C. Chocolate Chips or Chopped Chocolate(preferably 60% cacao)
•1 C. Heavy Cream
•2 T. Butter, softened
•½ t. Mint Extract
•TOPPINGS:
•4 C. Stiffly Whipped, slightly sweetened Whipped Cream
•Chocolate Shavings
•16 Mint Leaves



Instructions
1.Preheat the oven to 325 degrees. Grease and flour 2½ jumbo muffin tins( I only have 1 pan, so I only do 6 at a time).
2.Place the instant espresso powder and the cocoa in a mixing bowl. Whisk in the hot water until smooth. Add the sour cream and ½ C. heavy cream and whisk until smooth. Set aside.
3.In another bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4.In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.
5.Add the vanilla and mint extracts and mix in.
6.Add the flour in three additions, alternating with the liquid cocoa mixture. After the last addition of flour, scrap the bowl down and mix just until combined.
7.Add the batter to the prepared pans, filling them about ⅔ full.
8.Bake in preheated oven for 14-16 minutes, or until tops spring lightly back when touched but are firm.
9.While cakes are still in the muffin tin, cut the domed tops off with a serrated knife to level. Eat immediately.
10.Remove cakes from pan and cool on a wire rack.
11.FOR THE GANACHE.
12.Place the chocolate chips in a microwave safe bowl. Pour the whipped cream over the top of the chocolate chips and microwave at 30 second intervals, until the chocolate is melted. Whisk the cream and chocolate together until smooth and silky. Add the butter and mint extract and whisk in until melted and smooth.
13.Pour a spoonful of ganache over the top of each cooled cake(bottoms up, cut sides down) and smooth over the tops until the chocolate just drips over the edges. Place in the fridge and chill until ganache is firm.
14.Pipe a swirling of whipped cream on top of each cake, sprinkle with chocolate shavings and top with a mint leaf.

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How to: Decorate a Winter Cake
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Luna~Rose
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flourless chocolate espresso torte
preheat oven to 350 degrees F.

1 and 1/2 cups real butter, cut into chunks

3/4 lb. bittersweet chocolate, chopped or chips (3 cups)

1/2 c. espresso or very strong coffee

1 cup sugar

6 large eggs

To prepare:

Butter an 8 inch, round cake pan. In a saucepan, over low heat, melt chocolate, butter and espresso. Add 1 cup sugar and stir until just melted. Remove from heat. In a large mixing bowl, beat the eggs. Whisk in the chocolate mixture until well blended. Pour into prepared cake pan. Very carefully, place in a larger cake pan that contains boiling water. Adjust water so it comes half way up the side of the torte pan. Very carefully place in the 350 oven. Bake the torte in this water bath for about 45 minutes (or until torte barely jiggles in the middle.) Remove torte from water bath. Chill in refrigerator until completely cool (about 8 hours.)

To unmold:

Dip bottom of torte pan in very hot water for 10 to 15 seconds. Carefully invert onto a pretty serving plate.

Ganache:

Combine 1 cup bittersweet chocolate (chopped or in chip form,) 1/2 cup heavy cream, and 3 Tablespoons butter in a small saucepan. Cook on low until just melted. Add 1 Tablespoon Grand Marnier (optional). Mix well. Remove from heat and immediately pour over torte. Spread evenly with a rubber spatula. Cover torte and chill until ganache is completely cooled and set.

Carefully slice with a very sharp knife.
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Milk Chocolate Raspberry Truffles Recipe

Ingredients
· 1/2 cup evaporated milk
· 1/4 cup sugar
· 1 package (11-1/2 ounces) milk chocolate chips
· 1/4 cup seedless raspberry preserves
· 1/2 teaspoon instant coffee granules
· 3/4 cup finely chopped Diamond of California® Almonds, toasted
Directions
· In a large heavy saucepan, combine milk and sugar. Bring to a rolling boil over medium heat; boil and stir for 3 minutes. Remove from the heat; stir in chocolate chips, preserves and coffee until mixture is smooth. Chill for 1 hour.
· Roll into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill until firm. Cover and store in the refrigerator. Yield: 2-1/2 dozen.


Chocolate Truffles Recipe
Ingredients
· 14 ounces semisweet chocolate, divided
· 1 cup heavy whipping cream
· 1/3 cup butter, softened
· 1 teaspoon rum extract
· 1/2 cup finely chopped Diamond of California® Walnuts or Pecans, toasted
Directions
· Coarsely chop 12 ounces of chocolate; set aside. In a saucepan, heat cream over low heat until bubbles form around sides of the pan. Remove from the heat; add chopped chocolate, stirring until melted and smooth.
· Cool to room temperature. Stir in butter and extract. Cover tightly and refrigerate for at least 6 hours or until firm.
· Grate remaining chocolate; place in a shallow dish. Add nuts; set aside. Shape tablespoonfuls of chilled chocolate mixture into balls. Place on waxed paper-lined baking sheets. (If truffles are soft, refrigerate until easy to handle.) Roll truffles in chocolate-nut mixture. Store in an airtight container in the refrigerator. Yield: 3 dozen.
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Trim the Tree with Four Homemade Garlands

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11 Ways You're Making Holiday Cookies Wrong
Thanks! :Opps!:
These tips and tricks will ensure that this year's cookies are the best ones yet.
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