Hot Cocoa Bar

Christmas is just around the corner and I'm sure almost everyone has a few more holiday parties to attend or host.  Last week I shared some of my new favorite party appetizers and this week I thought we could all use something sweet and super simple to make.  

A hot cocoa bar is the perfect way to really get into the Christmas spirit and if your Elf on the Shelf is running out of ideas here's something that the whole family can enjoy.  All you need is a great hot cocoa recipe, some whipped cream, cookies to dip and a few fun toppings.  Oh, and don't forget your PJ's and a good movie.  Also, if you haven't checked out Conflicted Pixie's Little Play Furniture you definitely should!  Her beautifully handmade play tents make a wonderful gift and would be the perfect place for your little ones to enjoy their hot cocoa and cookies!

So whether you are hosting a fancy holiday fete or needing some quiet quality family time a little hot cocoa will be sure to keep everyone warm during this holiday season!

Gingersnap S'mores 

Ingredients
40 small gingersnap cookies (I use Trader Joe's triple ginger cookies)
60 mini marshmallows
6-8 ounces chocolate chips
1-1/2 teaspoons vegetable shortening

Preheat the oven to broil.

Place 20 gingersnap cookies, flat side up, on a parchment paper lined baking sheet.  Place 3 mini marshmallow on top of each cookie.  Place in the oven under the broiler for about 1 minute.  Watch the marshmallows carefully so that they don't burn.  It only takes a few seconds for them to go from golden brown to burnt.  Remove the cookies from the oven and top with the remaining 20 cookies, gently pressing down to seal.

Place the chocolate chips and shortening in a double broiler or a heat proof bowl over a sauce pan filled with water over medium heat.  Stir chocolate and shortening until completely melted and smooth.  Remove from the burner.  Carefully dip the cookies halfway into the chocolate and return them to the parchment paper lined baking sheet.  Place the cookies in the refrigerator for about 25 minutes to set the chocolate.  Serve immediately or store in an airtight container for up to 3 days.  Makes 20 cookies.

Peppermint Marshmallow Pops

Ingredients 
10 candy canes, tops removed
10 marshmallows
6-8 ounces chocolate chips
1-1/2 teaspoons vegetable shortening
1/4 cup red sprinkles or crushed candy canes

Place the chocolate chips and shortening in a double broiler or a heat proof bowl over a sauce pan filled with water over medium heat.  Stir chocolate and and shortening until completely melted and smooth.  Remove from the burner.  Carefully dip the marshmallows halfway into the chocolate then into the sprinkles or crushed candy canes.  Place the marshmallow pops on a parchment paper lined baking sheet and place in the refrigerator for about 25 minutes allowing the chocolate to set.  Insert candy canes into the center to the marshmallows. Enjoy immediately or store in an airtight container for up to 2 days.  Makes 10 pops.  

Hot Cocoa Bar Extras

Peanut Butter Cup and Rolo pops
Candy Canes
Whipped cream
Caramel sauce
Cinnamon sticks
Chocolate Jimmys
Adults only: Bailey's, Kahlua, or Frangellico

#cantcook, #help!

One of my oldest and dearest friends from my hometown Hershey, Pa has been cracking me up via her Instagram posts on her CSA (Community Supported Agriculture) boxes.  Amy's pictures of her weekly vegetables are amazing, which is to be expected since she's a photographer (check out her website here).  However, it's her hashtags that have me laughing out loud!  She often claims she's #juicing her veggies because she #cantcook or making veggie bouquets, pictured below, as #methodstoavoidcooking.  However, my all time favorites are #nowonderimnotmarried and #help.  Well Amy, I'm here to #help!  

Photography credit: Moonrise Rebel

I have created a simple and delicious recipe using 3 of the 6 items from her box.  Now, it does require turning on the oven, but I promise it's not as difficult as you think.  Besides prepping your vegetables for juicing is pretty much the same for making this salad.  Oh and the honey glazed roasted beets are like eating candy.  I know you can't pass that one up, Amy!  

Collard Green Salad over Honey Glazed Red Beets and Burrata Cheese

Ingredients
3-4 small to medium red beets
1 tablespoon honey
1 cup collard greens, tough stems removed and chopped
1/4 cup shredded carrots
1/2 cup spinach, chopped
2 - 2 ounce fresh burrata balls, sliced
3 tablespoons olive oil
1-1/2 teaspoons apple cider vinegar
1/2 teaspoon whole grain Dijon mustard
Salt and pepper to taste

In a small bowl whisk together 2 tablespoons of olive oil, the apple cider vinegar and Dijon mustard.  Season with salt and pepper, whisk to combine and set aside.

In a small mixing bowl place the collard greens in and pour the dressing over top.  Toss to coat.  Massage the greens for 1-2 minutes.  This breaks up the greens a bit making them easier to eat and digest.  Cover and refrigerate for 2 hours or overnight to marinate.  The salad can be stored in the refrigerator for up to 3 days.

Preheat the oven to 375 degrees.

Using a vegetable peeler, carefully peel the skin from the beets.  Cut the beets into 3/4 inch slices.  Place the sliced beets on a parchment paper lined baking sheet.  Brush the beets with 1 tablespoon of olive oil and season with salt and pepper.  Bake in the oven for 40 minutes turning them over halfway through.  Drizzle with the honey and bake for another 10 minutes.  Remove the beets from the oven and allow to cool to room temperature.

Remove the collard greens from the refrigerator.  Add the chopped spinach and shredded carrots to the collard greens and toss to combine.  

Assembling the salad:
Place the honey glazed beets on a medium plate or platter.  Place the sliced burrata on top of the beets and then top with the collard green salad.  Makes 2 large servings or 4 small servings.

 Notes: Amy receives her CSA box from Spiral Path Farms and I receive mine from Farm Fresh To You.

Friendships and Beets

I have to say I am extremely fortunate to be friends with a group of girls who I met in Kindergarten.  And when I say friends I don't just mean Facebook friends I mean real friends who I know I can always count on and trust.  Sure, I would say in the last almost 30 years we haven't always agreed but we have all seen each other through the tough times and triumphs of college, marriage, children, career changes, chasing dreams and simply life.  Of those five rare girlfriends that I have, I am proud of them and all of our accomplishments.  We have grown from six cute little girls who will always call Hershey, PA our home into a lawyer, a corporate queen, a writer, a children's photographer, a fashion guru and a dancer with a passion for food.  While I am living 3,000 miles away from them I think of them often and I am thankful for Facebook and other social media keeping us even better connected and updated on their cute kids, pictures of renovated kitchens, starting a new business and juggling it all at one time.  I am even more grateful for their continual support, creativity and inspiration.   

I was feeling a little out of ideas for this holiday season, especially after perusing through my Pinterest and seeing yet again another butternut squash recipe.  That was until my dear friend who I call the fashion guru, Erica (be on the look out for our new holiday joint post), sent me a lovely message through Instagram with this wonderful picture.  

Photo: Etsy.com

I have a real love for beets and thought why can't it be a holiday side dish.  With winter squashes stealing the holiday show (yes, I'm also a lover of squash too) I thought it may be nice to see these red beauties paired with some fresh green beans and topped with a creamy creme fraiche dressing.  Besides, this side dish can be made a day or two in advance and doesn't take up oven space the day of!  This dish is perfect for me and all of my amazingly wonderful (and busy) girlfriends.

Roasted Beets and Fresh Green Bean Salad with  Creamy Creme Fraiche Dressing

Ingredients
16 ounces green beans, washed and trimmed 
3-4 medium red beets
1 tablespoon olive oil
1/2 cup creme fraiche
2 tablespoons whole grain mustard
1/2 teaspoon yellow mustard
1/2 teaspoon honey
1 tablespoon lemon juice
Dash salt and pepper
1/4 cup pistachio nuts (optional)

Preheat the oven to 375 degrees

First, prep the beets for roasting by placing the washed and dried beets onto a large piece of foil.  Drizzle the beets with the olive oil.  Wrap the beets in the foil and roast in the oven for 50 - 60 minutes until tender enough to poke through with a fork.  Set aside to cool to room temperature.  Once cool enough to handle peel the skin off the beets and slice into quaters.

In a small bowl combine the creme fraiche, whole grain mustard, yellow mustard, honey, and lemon juice.  Season with a dash of salt and pepper.  Set aside.

On a medium size platter place the fresh green beans and arrange the roasted beets on top.  Generously drizzle with the creme fraiche dressing.

Note: This dish can be served at room temperature or chilled.  The creme fraiche dressing can be made 1-2 days ahead and refrigerated.  Pistachios are also a great addition to this dish...I found this out in a later tasting, post photos.

Makes 4-6 servings.