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

Gourmet Gifts

'Tis the season of gift giving has arrived upon us.  For some have carefully pick out their gifts and have already wrapped them and put them under the tree.  While others are scurrying to finish up the last few people on their list.  And for those of you who are looking for a last minute, easy and inexpensive gift for that coworker, teacher or friend you almost forgot, here are a few ideas which are way more thoughtful and creative than a gift card.  Oh, and they also make great stocking suffers too!

Basket and oil bottle: T.J. Maxx, Spice jar: Ikea, Flour sack dish towels: Bed Bath & Beyond (no longer available).

Winter Blend Coffee

Ingredients
1-1/2 cups medium or dark roast whole coffee beans
1 teaspoon ground cinnamon
1 teaspoon whole cloves
1 teaspoon whole rainbow or black peppercorns

Place all ingredients into and airtight container.  Cover with a lid and shake to combine.  Grind and use when needed.

Christmas Candy Bark

Ingredients
2 - 12 ounce bags semi-sweet chocolate chips (I use Nestle)
6 - .55 ounce Reese's Peanut Butter Cups, cut each cup into 8 wedges
3 - 1.4 ounce Hershey's Skor Bars, roughly chopped
1-1/2 cups Christmas red and green M&M's
1/2 cup premium quality white chocolate chips (I use Ghirardelli)



In a medium sauce pan, melt the semi-sweet chocolate chips over low heat, constantly stirring.  Pour the melted chocolate onto a 9x13 foil lined rimmed baking sheet and spread evenly to about 1/4 inch thick.  Sprinkle the Reese's Peanut Butter Cups, Skor Bar and M&M's over the melted chocolate.  Set aside.

In a small sauce pan over low heat melt the white chocolate chips constantly stirring.  Drizzle the white chocolate over the bark.  Refrigerate for 2 hours or overnight until the bark has hardened.

When the bark is ready, remove it from the refrigerator and roughly chop into large irregular pieces.  Serve on a platter or wrap into small plastic bags.

Meyer Lemon-Basil Sea Salt

Ingredients
1 cup coarse sea salt
1/2 cup fresh basil, roughly chopped
2 Meyer lemons, zested










Preheat the oven to 250 degrees.

In a small food processor combine the sea salt and basil.  Grind until the sea salt and basil are completely combined.  Add the Meyer lemon zest and pulse to combine.  Pour the sea salt mixture on to a rimmed baking sheet and bake for 8-10 minutes until it has dried out.  Allow the sea salt to cool.  Once cooled enough to handle break apart the sea salt and store in an airtight container or spice jar.  Use as a finishing salt on fish, chicken or salads or simply use it as a seasoning while cooking.

Other Great Gourmet Gifts:
Infused oils
Wine infused compound butter
Five festive beers
Holiday wines

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.

Not Your Grandma's Mashed Potatoes

Yes, I am reinventing my Grandmother's tried and true mashed potato recipe.  Much like her, it has no flares.  It is simple, beautiful and always a crowd pleaser.  However, I thought why not try to embellish and "modernize" our family favorite (next to pumpkin pie) Thanksgiving side.

The smell of mashed potatoes during the holidays always takes me back to the many memories in my Grandmother's kitchen.  So much so that when Bath & Body Works released a candle that was buttered mashed potato scented my sister and I stood there in the store and inhaled the aroma for at least five minutes (or more).  We reminisced about our lovely "Gram" and how her house always smelled of the creamy buttery goodness.  To this day we still make her version(ish) every holiday season.

This year as I put a new twist on her mashed potato recipe I'm praying she's not rolling over in her grave and that she actually thinks is a great idea.  As I have admitted before I have an insane love for butter and I'm positive I get it from my her.  While I don't use it as a dip for my pretzels (yes she did this AND still had birdie legs) I do love to cook with it and I'm not afraid to use a whole stick, or more, in a recipe.

Will this be our new version of her recipe?  Who knows.  What I do know is that I am forever thankful for my Grandma.  For her love, kindness, and giving me a never ending passion for butter.

Roasted Garlic Browned Butter Mashed Parsnips and Potatoes

Ingredients
6-8 medium yellow potatoes, pealed and cut into large cubes
3-4 large parsnips, peeled and roughly chopped
2 sticks butter
1 tablespoon plus 1 teaspoon fresh thyme, chopped
1 bulb roasted garlic
1/4 cup milk
Salt and pepper to taste

Place the potatoes and parsnips into a large pot.  Fill the pot with enough water to cover the potatoes and parsnips.  Boil on high heat until tender.  Strain the water and return the potatoes and parsnips back into the pot.  

While the potatoes and parsnips are boiling, melt the butter in a small sauce pan over low heat.  Stir continually.  The butter will first melt, then foam and finally brown.  Make sure to pay close attention as it is easy for the butter to go from brown to burnt quickly.  The process takes about 7-10 minutes.  Once the butter has browned remove the pan from the heat.  Add the 1 tablespoon of thyme and the roasted garlic.  Give it a quick stir just to combine the flavors.  Set aside.

Using an electric mixer, beat the cooked potatoes and parsnips.  Add the browned butter mixture and beat well to combine.  Add the milk and beat until desired smoothness is reached.  Season with salt and pepper to taste.  Spoon the mashed potatoes and parsnips into a serving dish and garnish with the remaining 1 teaspoon of thyme.  Serve immediately.  

 Makes 8-10 servings...in our family, it only makes about 4 servings.

Pumpkin Spiced Whoopie Pies

With Thanksgiving and Christmas right around the corner I thought now would be the perfect time to share these lovely little desserts.   Thanks to my sister, Melissa, for creating this recipe, our family had the chance to really enjoy these delicious seasonal whoopie pies.  Making their debut on the dessert table at our beautiful cousin's wedding earlier this fall, without a doubt they will be returning to many more events and family gatherings this winter.  Pumpkin everything is a family favorite!

I don't know if I have ever expressed how lucky I find myself having a sister who shares in my passion for food and to top it off she's a baker!  I often feel that I fall a little short in the baking department, but with my sister's creativity, expertise, encouragement and support I feel pretty confident recreating her recipes.  This pumpkin whoopie pie is not only easy to make but will wow your holiday guests with the burst of pumpkin flavor and warm seasonal spices.  So in the spirit of a month full of giving thanks, I am thankful for my sister who continues to keep our holidays sweet!

Pumpkin Spiced Whoppie Pies

Whoopie Pie Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/2 tablespoons cinnamon
1 teaspoon ground cloves
1/2 tablespoon ground ginger
Dash of nutmeg
2 cups light brown sugar 
1 cup vegetable oil
2-1/2 cups pumpkin puree
2 large eggs
1 teaspoon vanilla extract




Cinnamon Cream Cheese Filling Ingredients
1/2 cup (1 stick) unsalted butter, softened
12 ounces cream cheese, softened
1 teaspoon vanilla extract
1 heaping tablespoon cinnamon
2 cups confectionery sugar

Preheat the oven to 350 degrees.

In a medium to large bowl whisk together the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg.  Set aside.

In a separate large mixing bowl mix the brown sugar and vegetable oil using an electric hand mixer.  Add the pumpkin puree, eggs and vanilla.  Beat well to combine.  Slowly add the flour mixture beating well to combine and scraping the sides.  

Using a tablespoon or a small cookie scoop, place the batter on a parchment paper lined cookie sheet. Bake in the oven for 8-12 minutes, depending on your oven.  Test the pies with a toothpick.  When the toothpick comes out clean remove from oven and allow to completely cool on cooling racks.


Making the filling - In a medium mixing bowl, mix the butter and cream cheese until well combined.  Add the cinnamon and vanilla extract.  Mix well.  Slowly add the confectionery sugar until well combined and is firm but still spreadable.  

Filling the pies - Pour all of the cinnamon cream cheese filling into a bakers piping bag.  Using a either a size 4b or 804 tip, pipe about about a heaping teaspoon onto the flat side of one pie.  Place another pie on top and sandwich together.  Repeat until all pies are used.  Note: You can also use a large plastic baggie and cut a small tip off one of the bottom corners to create a pipping bag.