Holiday Candies

If you’re a better person than me, you’ll be able to gift these wonderful holiday treats to your family and friends…I, on the other hand, can’t seem to keep enough to give away. These treats are ADDICTIVE and have the perfect balance of chewy, crunchy, salty, sweet…and BLISS!! Be sure to make a double batch as I’m sure you know…”One for them, TWO for me!”

Turtle Bites

Pretzels (Ideally the circle-shaped pretzels if you can find them, if not, the “tiny twists” or “mini pretzels” work just fine!)

Rolos (Chocolate covered caramel candies)

Crushed Pecans

Parchment paper

Set your oven to 350 degrees and line a cookie sheet with parchment paper. Place pretzels along parchment paper and top with 1 Rolo for each pretzel. Put them in the preheated oven for EXACTLY 4 minutes-no more, no less. Carefully hand-dip each pretzel into crushed pecans, making sure to squish the Rolo against the pretzel. Allow to cool to room-temperature before cooling completely in the fridge or freezer.

Microwave Peanut Brittle

1 Cup sugar

1/2 Cup white Karo syrup

1/8 Teaspoon salt

1/2 Cup dry roasted peanuts

1 Teaspoon margarine

1 Teaspoon baking soda

1 Teaspoon Vanilla

Pam or Parchment Paper

Mix sugar, Karo syrup, and salt, and cook in microwave for about 4 minutes, or just until amber colored. Remove from oven using EXTREME CAUTION as melted sugar is like napalm! Add peanuts, and cook about l to 2 minutes more.  Remove from oven and add the margarine, baking soda, and vanilla all at once, and mix thoroughly. Spread the mixture on a cookie sheet that has been sprayed with Pam or is lined with parchment paper. Cool, then break into pieces and put in jar, with tight fitting lid.

Work quickly once you remove the sugar/peanut mixture from the microwave as it sets quickly. I usually combine the baking soda, margarine and vanilla before hand and pre-spray and/or line my cookie sheet.

Almond Roca Bark

1 Lb. REAL butter (do NOT use margarine!)

2 Cups Sugar

2 Tablespoons Karo Light Corn Syrup

6 Tablespoons Water

1 Cup of Finely Chopped Almonds (toasted-place almonds in a dry pan over medium heat and remove once they become fragrant)

1 Bag of Milk Chocolate Chips (Special Dark also makes a yummy treat!)

Parchment Paper or Foil

First, melt butter of medium heat. Add corn syrup, water and sugar until it hits 290 degrees, stirring constantly. If you don’t have a candy thermometer, this should look like the same color as a brown paper bag and should take between 15 and 20 minutes.

Remove from heat, add 1/2 of the almonds and stir. Pour into a Parchment Paper or Foil lined cookie sheet (WITH EDGES!!).

While the sugar mixture is cooling, melt the chocolate. You may use a double boiler or the microwave at 70% power in 30 second intervals.

While the mixture is setting, scour squares if you choose–this will make breaking the Almond Roca easier and in more defined shapes. Then, pour the melted chocolate over the Roca and top with the rest of the almonds. Let cool to room temperature and chill in the fridge over night for the best textured results.

Cookie Craze

Being a new mom, I’ve been finding it hard to post regularly. SOOO…Now that my bundle of joy is in her polka-dot jammies, nestled in OUR bed, I’ve found some time to myself to post about my favorite tasty treats!

For a simple yet sweet and satisfying treat, I’ve included my Honey-Sugar Cookie recipe…These are AMAZING warm and the better the honey, the better the cookies! If I come across honey from a fruit stand, or other “designer” honeys, this is my go-to use. If you can find amaretto or cinnamon flavored honey THIS IS A M-U-S-T!

If you’re seeking comfort, my grandmother’s White Chocolate Cranberry Oatmeal Cookies with satisfy every tantalizing taste bud…They are sweet, tangy and a perfect balance of chewy and crunchy.

Drum roll, please!! I’ve saved the BEST for last: S’more Cookies!! Not to be confused with, “can we have SOME MORE cookies?!”…These are the BEST, richest, tastiest-*faint*-…GREATEST COOKIES EVER!

 

Honey-Sugar Cookies

1/2 Cup Butter, softened

1/2 Cup Honey (flavored if desired!)

1/4 Cup sugar

1 1/2 Cup Flour

1/2 Tsp Baking Soda

1/2 Tsp Vanilla

Pinch of salt

Sugar to roll

First, combine dry ingredients (flour, baking soda, pinch of salt) together. Set aside. In a medium-sized mixing bowl, cream sugar,  butter and vanilla until fluffy. Stir in honey. Slowly add dry mixture to the wet ingredients.

Chill the dough for at least 20 minutes in the fridge.

Drop by spoonfuls into white sugar and then place on a parchment lined cookie sheet. Place on the middle rack at 300 degrees for 15-18 minutes, until edges are golden. Let cool completely on the rack.

 

White Chocolate Cranberry Oatmeal Cookies

3/4 Cup Butter, softened

2/3 Cup Brown Sugar, packed

1 1/2 Cups Oats, NOT INSTANT

1 1/2 Cups Flour

1 Tsp Baking Soda

1 Tsp Cinnamon

Pinch of Salt

2 large Eggs

1 Tsp Vanilla Extract

2/3 Cup Dried Cranberries

2/3 Cup White Chocolate Chips

First, cream butter and brown sugar together in a large mixing bowl using a mixer on medium high until fluffy. Add eggs, one at a time, followed by vanilla.

In a separate bowl, combine oats, flour, baking soda, cinnamon and salt.

Slowly add the dry mixture to the creamed ingredients (you may need to switch to some manual elbow-grease), making sure to scrape the side of the mixing bowl. Using a spoon, mix in cranberries and white chocolate chips.

Drop tablespoon sized balls onto a parchment-lined cookie sheet, 2 inches apart.  Bake at 375 degrees for 10 minutes. Cool for 5 minutes then move to a rack to continue cooling completely.

 

S’More Cookies

1 1/2 Cups Flour

1 Cup Graham Cracker Crumbs

1 Tsp baking soda

1 Tsp Salt

Dash of Cinnamon

1 Cup Butter, softened

3/4 Cup Sugar

3/4 Cup Brown Sugar, packed

1 Tsp Vanilla Extract

2 Eggs

2 Cups Mini Chocolate Chips

1 1/2 Cups Mini Marshmallows

2 Hersey Bars, roughly chopped

 

Combine flour, graham cracker crumbs, baking soda, salt and cinnamon. Set aside. In a separate, large mixing bowl, cream together butter, sugar and brown sugar. Add eggs, one at a time until incorporated, followed by vanilla. Slowly combine dry ingredients. Once combined, stir in mini chocolate chips.

Place cookie dough on a parchment-lined cookie sheet on the middle rack at 375 degrees for 8 minutes.

REMOVE FROM THE OVEN (DON’T TURN IT OFF!). Press 2-4 marshmallows and a few pieces of chopped Hersey bar in each cookie and return to the oven for 3-4 MORE minutes, until marshmallows have melted slightly.

 

Flu Fighting Foods…Simple, Easy and FAST!

There’s no denying that it’s flu season! And now, more than ever, it’s incredibly important to stay healthy. H1N1 vaccines won’t be available for the general adult public for some time, so to avoid getting this nasty bug, I’ve come up with a few quick, easy AND healthy recipes. I can’t guarantee eating these foods will completely save you from the Swine, but I can promise that they will boost your immunities, give you more energy and curb the sniffles! …Did I mention they are EASY?

Amelia’s Sauteed Spinach

1 Package of fresh Spinach (psst-you can find some prewashed & bagged)

1 Tbsp Butter

1 Garlic clove, minced

1 Tbsp lemon juice (about 1/2 a small lemon)

Optional: Sundried tomatoes, mushrooms

Melt butter in a saute pan, add minced garlic and saute on medium heat for 30-45 seconds. Finally, add lemon juice and spinach. Now would also be the time to add the optional ingredients.

Cook until wilted and bright green.

Spinach has loads of Beta-Carotene, Vitamin B and Vitamin E. Each of these vitamins aid in maintaining health, boosting immunity and promoting healing.

Roasted Broccoli with Garlic

1 Large head of broccoli

2 Tbsp Olive Oil

3 Garlic cloves, thinly sliced

Salt & Pepper to taste

Preheat oven to 450 degrees. Preferably, in a glass baking dish, toss broccoli florets (the tops of the “trees”), olive oil and sliced garlic. Add salt & pepper. Bake for 20 minutes or until the garlic has gotten golden and broccoli is tender.

Broccoli needs no introduction as a “Super Food.” It is high in Beta-Carotene, Vitamin B, Vitamin C, Potassium and FIBER!! Although fiber won’t help cure a cold, it’s a necessity to aid in digestive health and regularity!

Super Cold-Booster Salad

1 Grapefuit (1 small or 1/2 large)

4-6 Strawberries, tops removed and diced

4-6 Blackberries and/or blueberries

Scoop each section of the grapefruit into a small bowl. Add diced strawberries and whole blackberries.

So, calling this a “salad” may be a stretch…But, when you have a cold, these fruits are the best thing you can give your body. Grapefruit and berries are high in Vitamin C, which boosts immunity tremendously when accompanied with SUNLIGHT! Even if the sun his hiding behind the clouds, take a few minutes of fresh air outside. Even 15 minutes in overcast can help maintain Vitamin D which is a key component to synthesizing Vitamin C.

Also be sure to eat plenty of whole grains and proteins like beans, fish and lean meats. And, of course, never slack on drinking water!

The Essentials: Roasted Garlic, Pesto, Marinara

Here’s a (small) collection of some of my favorite quick and easy go-to’s. I feel these are ESSENTIALS. Accompanied with crunchy French bread, the roasted garlic is a savory, yummy treat. I always roast a few bulbs at a time and pop the unused bulb in the freezer to use with cooking…it’s great on top of pasta with olive oil and parmesan cheese, or even added to the pesto recipe. My simple marinara can be used as a dipping sauce for “Italian Fried Chicken” (soon to come!)or a light and simple pasta sauce.

Roasted Garlic

Preheat the oven to 400°.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

I find that an easy way to remove the bulb skin is by wrapping the bulb with a kitchen towel and rolling it between my hands.

Place the garlic heads in a muffin pan. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Wrap each bulb with with aluminum foil. If desired, top the bulbs with Kosher or Sea Salt. Bake at 400° for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

For amazing French bread, squeeze the garlic out of the bulb and mix with melted butter. Top with graded parmesan cheese and bake for a few minutes until the cheese has become bubbly and the edges of the bread are browned.

You can also mix the roasted garlic with sour cream to top baked potatoes, mix with mashed potatoes or, as mentioned above, use in pesto atop warm pasta.

Of course you can also eat it straight…I LOVE roasted garlic and it’s normally a challenge for me to save ANY even these yummy ideas!

Pesto

3 cloves of garlic (2 tbsp if using roasted garlic)

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/3 cup pine nuts, toasted

3/4 cup Parmesan Cheese

2 tablespoons softened unsalted butter

Salt & Pepper to taste

Toast pinenuts by adding them to a pan over medium heat. Stir occasionally as pinenuts can burn easily. Once aromatic and slightly tanned, put them in a food processor or blender. Add garlic, basil and oil.

Transfer to a bowl and stir in the parmesan cheese. Add the butter and beat the mixture by hand until it is smooth.

At this point you can put the pesto in a container and it will keep in the fridge for about a week. You can also put the pesto in ice cube trays, and once frozen, put them in a plastic bag and the pesto will keep much longer. NEVER cook pesto! To thaw the pesto, place a plastic bag in a bowl of warm water. To make pesto pasta just stir spoonfuls (2 tablespoons per serving, or 1 ice cube) over hot pasta and top with parmesan cheese!

Marinara Sauce (No meat!)

2 Tablespoons Olive Oil

1 Small onion, chopped

2 Garlic cloves, minced

1 28-Ounce can of unseasoned plum tomatoes (or 1 lb fresh)

2 Tablespoons Tomato Paste

3 Tablespoons of chopped, fresh basil

Salt & Pepper to taste

Heat oil over medium heat and saute onions and garlic until translucent (3-5 minutes). Add canned tomatoes and squeeze with a spoon to break up the pieces.

To break up the tomatoes I squeeze them between my fingers…a tip from Rachael Ray!

If using fresh tomatoes, first blanch them in boiling water for about a minute and place them in an ice bath. Peel the skins off and chop into small pieces, put them in the pot with 1 cup of stock (vegetable, beef, chicken…whatever is on-hand. If in a bind, water works too).

Bring mixture to a simmer and continue breaking up the tomatoes. Add tomato paste and basil and cook for 20-25 minutes.

White Chocolate Cheesecake with Ganache Topping

White Chocolate Cheesecake with Ganache

This recipe was inspired by a Mrs. Field’s recipe…I had come across an old cookbook while at a local used bookstore, didn’t buy the cookbook, but attempted the recipe at home. It is amazingly smooth, sweet and tart as any good cheesecake should be. It is fool-proof, easy and extremely worth the minimal effort, despite it takes a large time commitment. I chose this to be the inaugural recipe because of its ease of preparation and elegant taste! It is SURE to be a prized dessert for you to enjoy (and, maybe, just maybe, share!).

I suggest preparing this dessert the night before and allowing it to set overnight, although cooling until it is chilled is just enough if you can’t wait to take a bite!

Crust:

1-1/2 cups crushed honey graham crackers

4 ounces white chocolate – coarsely chopped

5 tbsp unsalted butter – melted

Filling:

18 ounces white chocolate

1/4 cup heavy cream

1-1/2 pound cream cheese – softened

1/2 cup sugar

1/2 cup sour cream

4 large eggs

1tbsp vanilla extract

White Chocolate Ganache:

8 ounces white chocolate – finely chopped

1/2 cup heavy cream

1 tbsp unsalted butter

Fresh berries for garnish.

To make the crust, combine the graham cracker crumbs and the white chocolate and process in a blender or food processor (you may also do this by hand, just make sure to finely chop the white chocolate). Add in the melted butter. Wrap the outside of a 9-inch springform pan in aluminium foil to make a water-tight seal. Press the crust into the bottom and up the sides of the pan. Chill the crust in the freezer until the filling is prepared.

Preheat the oven to 275F. Set a shallow baking pan filled with hot water on the bottom rack of the oven while the it is preheating, to create a “steam bath” for the cheesecake.

To prepare the filling, slowly melt the white chocolate with cream over hot, not simmering, water in a glass or metal bowl. Set aside to cool slightly.

White chocolate burns faster than other chocolates, so do keep a close eye on the mixture and stir constantly. Make sure your bowl is over a medium/small sauce pan with a few cups of water. It is important that the water is NOT touching the bowl and does not come to a boil.

In a large bowl, cream the cream cheese and sugar together until smooth. Beat in the sour cream, eggs, and vanilla. Next, add in the prepared white chocolate cream. Pour into the prepared pan, atop the graham cracker crust.

Set the cheesecake on the center rack and bake for 1 hour. Reduce the heat to 250F and bake for 1 hour longer. Without opening the oven, turn off the heat but leave the cake in the over for 1 hour. Cool the cheesecake on a rack for 30 minutes.

To Prepare the ganache, Place the white chocolate in a medium bowl. In a small saucepan, bring the cream and butter to a simmer. Pour the hot cream over the chocolate, allowing the chocolate to melt. Let stand, covered for 5 minutes, then stir until smooth. Let the ganache cool to room temperature.

Pour the ganache over the cheesecake and spread it smooth. Cover the cheesecake and refrigerate for at least 4 hours or overnight.

To unmould, remove the foil and wrap a hot wet towel around the pan. After a minute or two, remove the sides of the springform. Garnish the cheesecake with fresh raspberries, strawberries or my personal favorite, blueberries in a simple syrup (recipe follows).

Simple Syrup: To prepare simple syrup, add equal parts sugar and water (1 cup, 1 cup is recommended), bring to a boil for 2-3 minutes over medium-high heat to dissolve the sugar and allow to cool. To flavor the syrup, you may add any fruit, from peaches for sweetening sweet tea, to raspberries, strawberries, mango or even blueberries and blackberries. If using seedy berries, strain once the syrup is cooled.