Check out Thought 4 Food to see why lentils are considered a lucky food for New Year’s! Also, get the recipe for Rice, Lentil, & Caramelized Onion Pilaf…
Archive for December, 2009
Brandy and I want to give a huge THANK YOU to everyone who participated. Your recipes were all spectacular! Everything was fabulous, festive, and looked delicious.
A quick announcement for our All Through the Year Cheer New Year’s Event: Due to the huge overlap between Christmas and New Year’s (wow, will it really be 2010 in less than 2 weeks?!), Brandy and I decided that instead of doing a recipe round-up, we’ll just be posting one (or two, if time permits!) New Year’s related recipes. The next event that we’ll be doing a regular round-up for is Valentine’s Day.
Brandy and I wish you and your families a safe, happy, and very Merry Christmas and Happy New Year!
Gingerbread Cookies Galore by Fuzzykoala’s Caketastic Adventures
Super Spicy Gingersnaps by 990 Square
Whole Wheat Almond & Raspberry Thumbprints by 990 Square
Chocolate Peppermint Chip Cookies by Recipe Rhapsody
Green Bean Casserole by Beantown Baker
Candy Cane Cookies by Mimi’s Kitchen
Best Gingerbread Muffins Ever by Muffin Fixation
Chocolate Mint Cookies with Dark Chocolate & Mint Chips by Nutmeg Nanny
Eggnog Cupcakes with Eggnog Buttercream by Thought 4 Food
Eggnog Cookies by The Garden Apartment
Last but not least, our winner, Sugared Cranberry Clafoutis by The Garden Apartment!
A big congrats goes out to Tiffany for her beautiful Sugared Cranberry Clafoutis! Brandy and I chose this recipe as our winner because we felt like every aspect of it says Christmas…the cranberries themselves, plus the fact that they’re sugared (sugar plums, anyone?), as well as the lovely red and green from the cranberries and sage. Tiffany will be receiving a one-year subscription to Cooking Light magazine…please email us your address and we’ll have that sent out!
Happy Holidays Everyone!
Hi everyone, it’s Faith from Thought 4 Food! It’s time for your Christmas recipe submissions! (Can you believe that Christmas is less than a week away?! Time flies when you’re having fun, I guess! 😉 ) Your recipes can be for anything that says Christmas to you, and you can submit as many recipes as you want. To submit a recipe, just enter it in the MckLinky below (or email us if you prefer). The deadline to submit is tomorrow (12/20) at 9PM EST, which is when the MckLinky list will close. Don’t forget, the winner will get a one year subscription to Cooking Light magazine! Brandy and I can’t wait to see what all of you came up with!
I think one of the best things about homemade truffles is that they make such a lovely holiday gift all dressed up in a pretty tin. Not to mention that they couldn’t be easier to make, and are really quite impressive. (I think there’s just something about homemade candy that really shows someone how much you care!) I like to roll these truffles in a mixture of powdered sugar and nutmeg since it looks like eggnog, but they’re equally delicious rolled in any topping you like.
(Yield: 40-50 truffles)
15 oz good quality dark chocolate chips
1/2 c plus 2 TB eggnog
1 TB salted butter, at room temperature
2 tsp vanilla extract
Pinch fresh grated nutmeg
Toppings of your choice, such as cocoa powder, chopped nuts, decorative sprinkles/jimmies, powdered sugar, etc. (I like to mix a little fresh grated nutmeg with powdered sugar for these truffles)
Place the chocolate in a non-reactive bowl (such as glass or stainless steel). In a small pan, heat the eggnog over low heat until it just barely starts to boil (stirring constantly), then pour it over the chocolate. Let it sit for about 3 minutes, then stir the eggnog/chocolate mixture. Gently whisk in butter, vanilla, and nutmeg. Refrigerate until the chocolate is chilled enough to hold its shape when you roll it.
Use a tablespoon to scoop out the truffles, then roll each truffle in the topping of your choice. Keep refrigerated.
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Hi everyone! It’s Brandy from Nutmeg Nanny. I’m here again to give you a great Christmas recipe. If you have missed the announcement the prize for this months winner will be a year subscription to Cooking Light. How awesome is that! The MckLinky will open on December 19th and Faith and I are looking forward to seeing what everyone makes 🙂 Remember your submission can be any recipe that reminds you of Christmas. Now onto the cookies!
Earlier this year the fine people at My Blog Spark asked me to answer a survey about a the cover of this season’s Betty Crocker Christmas Cookie book. For my participation in this even they sent me a copy of this great little cookie book. The first recipe that jumped out at me was delicious (and beautiful) caramel macchiato thumbprints. I finally got around to making these great cookies one day while I was at work. Not only where they simple they tasted amazing. I swear. Amazing! When my boss came home he said to me “Oh my gosh the house smells amazing!” Not only did my boss love these cookies, so did everyone who works for the Radio City Christmas Spectacular. You see my boss plays the bass professionally and does a number of shows. Radio City Christmas Spectacular just being one. I have to say. It made me pretty happy that all those awesome people at Radio City tasted these delicious cookies….and enjoyed them! 🙂
Ok back to the cookies. This recipe used store bought bag mix sugar cookie dough and dresses it up with the flavors of coffee and vanilla. It’s then topped with melted caramel and drizzled with chocolate (my drizzling skills need work….) If I had to pick something to complain about with these cookies it’s this. I did the whole thumbprint thing before it went into the oven but then puffed up so much it didn’t seem to matter. I found that in the middle of cooking pushing down the center again seemed to help. I’m not sure if this is normal or not. I have never made thumbprint cookies before.
Alright everyone. Get in the kitchen and make these cookies because I know you and everyone in your household (or job) will totally love these 🙂 Enjoy!!!
Caramel Macchiato Thumbprint Cookies:
2 t. instant espresso coffee powder
1 T. hot water
1 pouch Betty Crocker sugar cookie mix
1/4 C. all-purpose flour
1/2 C. butter – melted
2 t. vanilla
18 caramels – unwrapped
2 T. milk
1/2 C. semisweet chocolate chips
1 t. shortening (I left this out and just mixed milk with the chocolates before melting)
Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.
Source: Betty Crocker