Category Archives: CHRISTMAS RECIPES

CREAM OF SPINACH SOUP

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I always love serving first course soups. And this is a perfect example because it is nice and creamy, but not overly rich. Plus, it’s darn right pretty!

And because this had been such a crazy year, and even though it would be just the two of us at table, I still wanted to keep our Thanksgiving dinner menu as close to normal as possible. So, I decided a small cup of soup to begin our meal would be appropriate. This was actually a last-minute decision. And for certain, I didn’t want Mr. C. to make a special trip to the grocery store for just a couple of items. Plus, I had a big old 10 oz. box of baby spinach in my veggie drawer that really needed my attention. So, although I already had recipes for soups that would have been lovely to serve, I imagined a soup that featured spinach. So, to the computer I proceeded. And what I found on the Food.com site, was Ree Drummond’s rendition of spinach soup.

I changed things up a bit, but the basic concept was all on Ree. I substituted one of the cups of whole milk with a cup of weak vegetable stock. I figured the veggie stock would add a bit more depth of flavor. And I pureed the cooked onion along with the spinach and garlic. I didn’t want little chunks of onion in my soup. I also used less cayenne than called for because I’m a wimp. Plus, I felt too much heat would detract from the overall subtle flavors in the soup. And then, I added a few croutons for garnish.

So, there you have it – cream of spinach soup. Simple to prepare and a perfect start to a delicious meal. Not that I only plan to serve this soup as a first course. Heck no! This creamy concoction would be great paired with a gooey grilled cheese sandwich. Or along side a grilled tuna sandwich, or as a soup and salad combo. This dreamy delight is just that versatile.  

So next time you are in the mood for a creamy, not too rich soup, give this recipe a try. Just don’t forget the croutons. Their buttery crunch really makes the dish.

As always, keep having fun in your kitchen. Keep generating great tasting and healthy food for your family to enjoy. And keep taking good care of yourself. Providing good food for your family is at the heart of helping your entire family manage this crazy time. Great meals give everyone something to look forward to, both for the physical pleasure, but also to reassure everyone that they are being well cared for. Your fellow family members may not be able to pinpoint what they are feeling. But instinctively they will know it’s good to feel this way.

But you need to look after yourself too. So, don’t forget to take breaks. Put your feet up and have a nice cup of tea or a hot cup of coffee. Relax and meditate, do a bit of exercise, read a chapter in your book, or catch up on any new email posts. Just something for you. As the household cook, it’s easy to be taken for granted. But that can only happen if you allow it to happen. So first and foremost, take care of yourself.

Peace and love to all.   

2 T. extra virgin olive oil

10 oz. fresh spinach

2 cloves garlic, finely minced

¼ c. water

4 T. (½ stick) unsalted butter

½ med. onion, chopped

¼ c. unbleached all-purpose flour

2 c. whole milk

1 c. vegetable stock (I use 1 cup water and 1 scant teaspoon Better Than Bouillon Vegetable base)

2 tsp. kosher salt

freshly ground black pepper

tiny pinch cayenne pepper

buttery croutons (see recipe below)

In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor and pour in the ¼ cup water. Set aside.  

In a large soup pot, melt the butter and add the onion. Cook until the onion is soft. Remove from heat. Using a slotted spoon, carefully transfer the cooked onion into the blender or food processor leaving as much of the butter in the soup pot as possible. Whirl until smooth.

Over low heat, sprinkle the flour onto the remaining butter and whisk to combine. Increase the heat a bit and cook for about 2 minutes. Gradually stir in the milk and vegetable stock. Add the salt, black pepper, and cayenne; stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach mixture, then cook until the soup thickens a bit, another 3 to 5 minutes. Taste and adjust seasonings.

Serve hot off the stove and garnished with a few Buttery Croutons.

Buttery Croutons:

2 T. unsalted butter  

2-3 c. cubed white bread

Melt butter in a medium sized sauté pan. Add bread cubes and slowly toast until crunchy and lightly browned. (This takes upward of 45 minutes, so plan to make croutons when you are working on other dishes and are close at hand.) Stir frequently. When the bread cubes are totally dry and crunchy, remove from heat. When completely cool, store in an airtight container.

 

SWEET POTATO PIE WITH BOURBON CARAMEL WHIPPED CREAM

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There are as many recipes for pumpkin pie and sweet potato pie available as there are cooks to bake those pies. (I tend to think of pumpkin and sweet potato pies as almost synonymous.) And almost every cook has his or her favorite recipe. Me too. Or I thought I did until I baked this year’s Thanksgiving sweet potato pies.

I used the basic recipe I’ve been fixing for several years now, but instead of including Kahlúa or rum, I chose bourbon. And I substituted heavy cream for the evaporated milk called for in my original recipe. Well boy howdy – these 2 changes really worked. The filling was super smooth, almost custardy. And very, very flavorful. And then topped with homemade bourbon caramel whipped cream – OMG. Pretty darn amazing. But then, I love sweet potatoes almost any way I can think to fix them. But when combined with all the other lovely ingredients in this recipe, they are absolutely raised to a new level of yumminess. But enough about this pie. Just make it. You won’t be disappointed.

Yesterday, Thanksgiving, was weird. Everything about the day felt as if I were viewing it through some kind of altered reality. OK, throwing the turkey stock together, making the dressing, and preparing the turkey for its long, slow roast was the same as usual. But not setting the dining room table for guests, and not making appetizers to begin the festivities just didn’t seem right. Even as I prepared other traditional favorites, and a couple of new recipes just for the shear fun of it, the feeling of unreality never really went away. The only saving grace was that we were able to share food with 2 other couples. Not eating together, but through home deliveries. (Masked, of course!)

On Wednesday evening we delivered a couple of pies and assorted goodies to our dear friends Jim and Margo. And were sent home with a large container of delicious clam chowder. And at 4:00 pm yesterday there was an exchange between our home and our dear friends Mark and Vicki next door. This allowed us to at least experience the sharing part of Thanksgiving which in my estimation is basically what it’s all about anyway. So that felt good. It also left us with so much food that neither household will have to cook for at least a week! But I think it was more about the divided effort than about the food itself. It just felt right to be able to share the bounty of our wonderful lives with some of the people we love.

And as a truly special treat, Andy and I were part of a Zoom extended family get-together commencing at 3:00 pm. So, while I was preparing gravy, I was able to see and hear, via my computer screen, many of our family members and closest friends as they too were preparing for their own unprecedented celebration. That was great. That felt good. But even with all the positives, it still was weird sitting down on such a momentous occasion, just the two of us at table.

As I drifted off to sleep last night, there were lots of wonderful memories doing their best to keep me awake. So, I gave them full rein. I remembered my first Thanksgiving with Dick and Eloise 50 years ago. (Also, the occasion of the first turkey I ever baked.) Then, all the subsequent Thanksgivings with the extended family. But finally, just before I let Mr. Sandman do his thing, I gave special thanks for the wonderful life I have had, for my children, for my old friends who have helped me through a few rough patches, for my new friends that daily brighten my life, but mainly for my best friend and the love of my life, Mr. Andy Carr. My dear husband who constantly keeps me grounded, keeps me laughing, entertained, feeling special, feeling loved, and all the other positive adjectives you can think of that represent unselfish love. And how just saying thank you to Mr. C. could never be enough. (But I do it anyway!) So what I plan to continue doing, is try my darndest to live up to his expectations. That is, after all, the only lasting thing I can offer him to prove my undying love and respect.

Peace and love to all.

3 c. mashed sweet potato*

4 T. (½ stick) unsalted butter, melted

3 lg. eggs

1 tsp. vanilla

¾ c. brown sugar, packed

¼ c. granulated sugar

¼ tsp. fine sea salt

¼ tsp. baking powder

1½ tsp. ground cinnamon

½ tsp. ground nutmeg

1/8 tsp. ground cloves

1 c. heavy cream

3 T. good bourbon

1 lg. (9-inch) unbaked pie crust

Whisk the mashed sweet potatoes, melted butter, eggs, and vanilla together until creamy and smooth. (There should be no lumps in the mixture.) Then stir in the brown sugar and granulated sugar.

In a small bowl, whisk the salt, baking powder, cinnamon, nutmeg, and cloves together. Stir into the sweet potato mixture until thoroughly combined. Finally stir in the heavy cream and bourbon.

Pour into prepared pie shell. Cover edges of crust with 1½ inch strips of aluminum foil. (This prevents the crust from getting too brown.) Remove the aluminum strips the last 5 minutes of baking.

Bake the pie in a pre-heated 350-degree oven until the filling is set, about 60-70 minutes. To test, shake the pie; the center of the pie should jiggle slightly. If you still aren’t sure, stick a toothpick or a butter knife in the center. If it comes out fairly clean, the filling is set.

Remove from oven and let cool completely before serving. Best stored in a cool place. Serve dolloped with Bourbon Caramel Whipped Cream. Recipe below.

*I use the darkest skinned sweet potatoes I can find, sometimes labeled Ruby Garnet yams. But they aren’t really yams. They are just dark-skinned sweet potatoes. Then I bake the sweet potatoes in their skins. When tender, I remove them from the oven, let them cool completely, remove the skin, then whirl them smooth in my food processor.    

BOURBON CARAMEL WHIPPED CREAM

¼ c. unsalted butter

½ c. brown sugar

tiny pinch salt

¼ c. + 1¾ c. (1 pint total) heavy whipping cream, divided

2 T. good bourbon

Whisk butter, brown sugar, and salt together over medium heat in a small heavy saucepan until brown sugar has dissolved completely. (This happens after the mixture comes to a boil and allowed to burble for a couple of minutes or until it turns kind of shiny. Continue whisking the whole time the mixture is on the heat.) Remove from heat and gently whisk in the ¼ cup heavy cream and bourbon. Allow caramel to come to room temperature and then refrigerate.

Beat the remaining 1¾ cups of whipping cream to stiff peaks. Add some of the cold caramel sauce and whip just until well blended. (The caramel sauce and whipped cream can be combined up to a few hours before serving.) Serve the remaining caramel sauce on any of your favorite desserts. Or spoon it directly into your mouth. Your choice!

 

Wednesday (before Thanksgiving) – a good days worth of baking. 2 sweet potato pies, 2 French Apple Pies, Cinnamon Rolls, and Soft Sourdough Discard Dinner Rolls (recipe soon to be posted) And yes I was tired after all that baking! Ya think!?

     

     

SHORTBREAD CRUSTED LEMON BARS

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OK, for those of you who want a mild, wimpy lemon flavored bar cookie (dessert) recipe, read no further. This recipe is simply not going to work for you. This recipe is for people who love a totally delicious shortbread crust topped with an in your face, authoritative, pucker up baby, bold lemon custard like topping.

And yes I know, there are as many recipes for lemon squares/bars out there as there are recipes for chocolate chip cookies. But as with chocolate chip cookies, there are good chocolate chip cookies and then there are amazing chocolate chip cookies. And these bars are amazing chocolate chip cookies. No, they’re not! But they are amazing lemon bars. And holy cow easy to build. Don’t believe me, read the recipe! I’ll wait.   

So I’m going to keep this post short and sweet. (Or lemon tangy if you prefer.) It’s supposed to be 93 degrees here on Camano Island today. So I’m going to bid you adieu and go give some of our plants a bit of water. (They get extra thirsty in hot weather too.) Then I’m going to call this a day of leisure. I’m going to go out in our courtyard, west facing so nicely shaded in the morning and early afternoon, and read. I’m currently reading The Dispossessed by Ursula K. LeGuin which I haven’t read since I was in my 30s going through my science fiction stage. Wonderful reading if you have never had the pleasure. Even if you have, it makes for great reading a 2nd or even a 3rd time through. (Especially since if there were an alternate planet we could move to right now, I think we might actually consider making the move. The current climate (and I don’t mean temperature wise), is getting to be more than either of us can understand and would rather not have to endure.)

So dear readers, keep observing what’s going on around you, keep using your own good common sense to make informed decisions, and reflect on what all our lives would be like if America became a single party country. (Your homework assignment for today.) For a short, informative look at the subject, read Heather Cox Richardson’s August 15th posting on Letters from an American.

And for those of you wondering why I post my thoughts on various subjects not associated with recipes, I figure if I am going to be a well-rounded provider, I should offer food for thought as well as excellent ways to achieve dietary sustenance. Peace and love to all.

½ c. powdered sugar, plus more for sprinkling

1 c. + 3 T. unbleached all-purpose flour, divided

pinch kosher salt

½ c. cold unsalted butter, cut in small pieces

1 c. granulated sugar

1 tsp. lemon zest

½ c. lemon juice

3 lg. eggs

Whirl the powdered sugar, 1 cup of flour, and pinch of salt in the bowl of your food processor. Add the butter and pulse until dough resembles fine meal. Press the dough evenly into the bottom of a lightly buttered 8×8-inch or 7×11-inch pan. (And no, the crust “dough” doesn’t look like it will stay together as a crust. But I assure you it will!) Bake for about 20 minutes in a preheated 350 degree oven (325 degrees if you are using glass bake-ware) or until the edges are light brown. While the crust is baking, prepare the filling.  

Whisk the granulated sugar, remaining 3 tablespoons flour, and lemon zest together. Add the lemon juice and eggs.  Whisk until the sugar is dissolved and the mixture is light and fluffy. Allow the filling to sit for about 10 minutes before whisking together again and pouring over the baked shortbread crust.

Bake at 350 degrees (325 for glass pan) for about 20- 25 minutes or until the custard appears set. (It doesn’t jiggle.) But don’t over bake.

Remove from oven and allow to cool completely before lightly sprinkling with powdered sugar*. Refrigerate until ready to serve. To serve, cut into small squares or rectangles. Store leftover bars covered in your refrigerator.

*I use a fine mesh sieve to evenly sprinkle powdered sugar over the lemon squares. Works like a charm. Just put a couple tablespoons of powdered sugar in the sieve, and shake away. The sieve works well for cocoa too. Keeps the cocoa from clumping on to whatever it is that you’re trying to decorate.

    

HERB AND LEMON BASTED TURKEY BREAST WITH COGNAC PAN GRAVY

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I transferred the gravy to this small pan to get a better picture. The things I do in the name of fine photography! Commendable, right??

After Thanksgiving last year (which BTW seems like ages ago), I purchased 2 half turkey breasts which were on sale. I baked up one of the breasts (Herb Roasted Half Turkey Breast with Pan Gravy) at the time and stuck the one I fixed yesterday into the freezer. Both preparations are really delicious and both perfect for a small group at Thanksgiving table or for people like Mr. C. and me, for whom turkey sandwiches are the next best thing to Cheetos. Also leftover turkey is perfect in soups and other delightful dishes. (There will be recipes forth coming.)   

While I was drifting off to sleep last night, after having earlier partaken of this fabulous turkey, I couldn’t help but wonder what Thanksgiving would be like this year with the coronavirus pandemic probably still in full swing. Just Andy and me still social distancing ourselves from our loved ones? Still not able to visit with or hold our newest great grandchild? Not being able to bake a French Apple Pie for our dear friend Jim? Etc. etc. All these thoughts tumbled through my head as I was trying, valiantly, to put all thoughts of the real and potentially devastating effects this pandemic has and potentially could bring to our world. Eventually I drifted off.

But this morning, still kind of reeling from my concerns about what our future could look like, I performed all of my morning rituals – read the paper (on line), drank my coffee, showered, fixed breakfast, then sat down to read my email and Facebook. And a very good and lovely woman I know (Pat J.) had posted this quote from Arundhati Roy. “Historically, pandemics have forced humans to break with the past and imagine their world anew. This one is no different. It is a portal, a gateway between one world and the next. We can choose to walk through it, dragging the carcasses of our prejudice and hatred, our avarice, our data banks and dead ideas, our dead rivers and smoky skies behind us. Or we can walk through lightly, with little luggage, ready to imagine another world. And ready to fight for it.”

Reading this was just what I needed this morning. It actually gave me hope. Instead of worrying about what I might be losing, I should focus on the many gains that might come from people uniting against a common enemy. And thanksgiving took on a new meaning for me.

So what if it’s just Andy and me at table on Thanksgiving Day. We still have so much to be thankful for. We have each other, we have this wonderful new great grandchild to love and cherish even if we can’t pick him up right now, and we have a terrific family and dear friends that we can hopefully lavish baked goods on for many more years to come. Just maybe not this year. (And yes Jim, you and Margo will be the first to get an apple pie and cinnamon rolls for Christmas morning if and when it is safe to do so.)

So to all, stay positive, keep cooking, and count your blessings. Happy thanks giving.

1 (about 3-3 ½ lb.) half turkey breast (not boneless)

¼ c. (½ stick) unsalted butter

1 T. fresh lemon juice

1 tsp. granulated garlic

1 tsp. granulated onion or onion powder

1 tsp. finely chopped fresh rosemary

½ tsp. kosher salt

½ tsp. dried sage

½ tsp. paprika

¼ tsp. dried thyme

freshly ground black pepper

3 c. chicken stock, divided, or more as needed

flour

milk or part water, if the gravy is too rich

1-2 tsp. cognac

About an hour before you plan to put the turkey breast in your oven, remove it from your refrigerator, wash it very thoroughly, remove any fat or extraneous tissue, etc. from the meat, and dry it well with paper towels. Loosen the skin from the meat. Don’t remove the skin, but just separate it from the meat. Place the meat, skin side up on a meat rack set in a low sided baking pan.

Meanwhile, in a small saucepan, melt the butter and whisk in the lemon juice, granulated garlic, granulated onion, rosemary, salt, sage, paprika, thyme, and black pepper. Set aside.

When ready to bake the breast, slather it with half of the butter mixture making sure some of the butter gets between the skin and the meat.  

Pour 2 cups of the chicken stock in the bottom of the pan. If needed, during the time the turkey is in the oven, add the additional 1 cup of stock to maintain liquid in the baking pan at all times.  

Transfer the pan to a pre-heated 425 oven and bake for 30 minutes. Remove from oven and slather the remaining butter mixture over all. Reduce oven temperature to 325 degrees and continue to roast turkey breast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of breast registers 160 degrees. (Don’t worry, the temperature will continue to climb while the turkey breast rests).  

When the turkey breast is done, transfer to a platter, tent with aluminum foil, and let rest at least 30 minutes before slicing. Retain the liquid and brown bits in the bottom of the pan for gravy.

To make the gravy: Place the roasting pan on the stove after the turkey has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan and do not strain the liquid. Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in milk or water until you reach the desired thickness you like. Taste the gravy. Add a bit of salt and/or pepper, if needed.

Turn heat as low as possible and let the gravy simmer away for the next 30 minutes or so, whisking periodically. (You will probably need to add more milk or water during this time.) Also, after the turkey is sliced and plated, don’t forget to add the juices that have accumulated on the platter to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

WHITE CHOCOLATE FUDGE WITH PISTACHIOS AND DRIED CRANBERRIES

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OK, I know. Christmas is long gone, but I’ve been busy and just discovered that I hadn’t posted this recipe as planned. But to be truthful, I might never have posted this recipe because, well, frankly, I couldn’t keep from sneaking pieces of this fudge while it was a resident in my refrigerator. So I interrogated Mr. C. to see if he really liked the fudge. Yes! Would he enjoy eating it in the future? Yes! Darn. I was hoping he would say it wasn’t really that good and I could throw the recipe away. But my conscience got the better of me and now you too have an easy to prepare and delicious way to add unnecessary calories to your diet at Christmas time. (Sorry, but I realized I just didn’t care to be the only person sneaking into the refrigerator in the middle of the night while everyone else was dreaming of sugar plums!)

Which led to – what the heck is a sugar plum anyway? Well, as it turns out, sugar plums are a combination of dried fruit, nuts, sugar, honey, salt, and seeds (anise, caraway, fennel, cardamom) rolled into a sugar coated ball. Yikes! I had no idea and no, I am not going to try making them. So don’t be looking at my blog for how to make these old-fashioned Christmas treats. Go somewhere else for that recipe. Unless of course you make them yourself and they truly taste better than I envision. Then please send me the recipe and if need be, I will apologize profusely to whichever deity you choose.

But until then, I just don’t get how caraway, fennel, anise, and cardamom seeds would work with dried fruit and nuts.  In the meantime, I’m going to stick with this easy, 5 ingredient candy for pleasant dreams that persist in dancing through my wee little head! I might even start thinking of the dance of the sugar plum fairies as the dance of the white chocolate fudge. With my new found knowledge, that makes a lot more sense! Till next time – adieu.

  • 1 c. salted pistachios 
  • 1 (14 oz.) can sweetened condensed milk
  • 20 oz. good white chocolate, roughly chopped (and no, white baking chips are not a substitute)
  • 3 T. unsalted butter, cut into small pieces
  • ¾ c. dried cranberries

Place the pistachios on a sheet pan and toast in a pre-heated 350 degree oven for 8 minutes. Remove from oven, cool, and roughly chop.

Lightly grease an 8×8-inch baking pan. Line the pan with parchment paper, allowing the excess paper to hang over the sides; set aside.

In a large, glass bowl combine the sweetened condensed milk, white chocolate, and butter. Place the bowl in your microwave and heat the ingredients over medium heat until the white chocolate has melted and the mixture is completely smooth, about 8 minutes. Stir often during the process.

Fold in the pistachios and dried cranberries. The mixture will be quite thick. Scrape the fudge into the prepared pan and smooth the top. Refrigerate for at least 2 hours before cutting.

Gently run a butter knife around the edge of the pan to loosen the parchment paper. Remove the candy and transfer to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. Serve at once or store in the refrigerator for up to 1 month. Serve at room temperature.

         

SWEET POTATO BOURBON BARS WITH BOURBON WHIPPED CREAM

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So, here goes a recipe for all you sweet potato fans out there. Of course, if there were a sweet potato fan club, I would undoubtedly be the reigning president. Because if there is one veggie I could eat almost every day, it would be the ubiquitous ipomoea batatas. Savory, sweet, or any other way you can think to prepare this starchy tuberous root, I’m sure to enjoy putting it in my mouth. And this recipe for sweet potato bourbon bars is no exception. And yes I know. I’m turning into the bourbon queen, but wait till you taste these bars! The bourbon blends perfectly with the spices and ups the richness of the sweet potatoes. Any more to be said would be redundant.

So, next time you want a truly rich and lovely dessert, give this recipe a try. And if we happen to be neighbors, I would ever so gladly stop by to offer assistance if you needed clarifications on how best to cut the bars or dollop them with whipped cream or sprinkle on the nutmeg. I am always at your service. Just sayin’

Crust:

  • 2 c. flour
  • 1 c. unsalted butter, room temperature
  • 1/8 tsp. salt
  • ½ c. powdered sugar

Mix flour, butter, salt, and powdered sugar together and pat into a 10×16-inch pan. Bake in a pre-heated 350 degree oven for about 16 minutes or until light brown. Remove from oven. Meanwhile prepare filling.

Sweet Potato Pie Filling:

  • 3½ c. mashed sweet potatoes (cooking instructions below)  
  • 6 T. (¾ of a stick) unsalted butter, melted
  • 1¼ c. packed brown sugar
  • 5 T. granulated sugar
  • 3 eggs
  • 1½ tsp. vanilla
  • ¼ tsp. salt
  • ½ tsp. baking powder
  • 2¼ tsp. ground cinnamon
  • ¾ tsp. ground nutmeg
  • rounded ¼ tsp. ground cloves
  • 12 oz. can evaporated milk
  • 5 T. bourbon

Beat the roasted sweet potatoes in your stand mixer until smooth. Add the remaining ingredients and mix until well combined. Pour into prepared crust. Return pan to 350 degree oven and bake for 70-80 minutes or until the filling has just set. Filling is set when you can insert a tooth pick into the middle of the filling and it comes out clean. Do not overbake. Remove from oven and allow to cool completely. Serve with Bourbon Whipped Cream. (Recipe below)

How to bake sweet potatoes for this recipe:

Bake about 6 large dark skinned sweet potatoes (may be labeled as yams at your grocery store) in a pre-heated 400 degree oven for 60-75 minutes or until tender. Remove from oven and cool to touch or for really easy peeling, refrigerate the baked sweet potatoes overnight. Remove the peels and mash with an electric mixer.

Bourbon Whipped Cream:

  • 2 c. heavy whipping cream
  • 2 T. powdered sugar
  • ½ tsp. vanilla
  • 1 T. bourbon
  •  ground nutmeg, opt. for sprinkling

Beat the whipping cream to stiff peaks. Add the powdered sugar, vanilla, and bourbon. Whip until completely blended.

To serve Sweet Potato Bars, cut to desired size, place on dessert plate and dollop with whipped cream. For an extra special touch, lightly sprinkle with nutmeg.

And sorry there’s no picture. We gobbled the bars up last Thanksgiving before I remembered to snap a picture. But if you want to see what they look like, and/or prefer pumpkin to sweet potatoes, visit my recipe for Pumpkin Pie Bars with Bourbon-Caramel Whipped Cream.  

WHITE CHOCOLATE CHIP COOKIES WITH TOASTED PECANS AND DRIED CHERRIES

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I love white chocolate. I love pecans. I love dried cherries. So when it came time to bake cookies for my kids Christmas goody packages, I figured I couldn’t go too far afield if I baked a cookie that included these ingredients that I personally adore. After all, we would be eating these cookies too. And therein lies my tale of woe.

I liked these cookies way too much. So instead of leaving the cookies in their lovely Christmas tin, I could not resist. I tried. I really did. But they kept calling to me. And I simply had to succumb to their siren song.

So suffice it to say – these are really tasty cookies. Plus they pack well, and stay fresh for days and days. In fact, I made so many of these cookies, we still have some in our cookie jar. And they are still delicious. I should know. I had a couple for dessert last evening.

So if you too love white chocolate, dried cherries, and toasted pecans – bake up a batch of these little darlings at your earliest convenience. Take some to work with you. Share some with a neighbor. Prepare a batch for a bake sale. Just do whatever it takes to get most of them out of your house! Because they are truly addictive. Happy baking.

  • 1 c. (2 sticks) unsalted butter, room temp.
  • 1 c. granulated sugar
  • 1 c. packed dark brown sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3 c. unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. kosher salt 
  • 2 c. good white chocolate chips (Ghirardelli or Guittard)
  • 1½ c. dried cherries, coarsely chopped
  • 1 c. toasted pecans, coarsely chopped

In the bowl of your stand mixer, cream the butter and both sugars together until pale and fluffy. Beat in the eggs and vanilla.

In a medium bowl, whisk the flour, baking soda, and salt together. At low speed, beat in the dry ingredients until just incorporated, then beat in the white chocolate chips, dried cherries, and chopped pecans.

Using a small ice cream scoop, drop balls of dough 2-inches apart on lightly greased baking sheets. Bake in a pre-heated 375 degree oven for 12 to 14 minutes, or until lightly browned. Remove from oven and let cool on baking sheets for 2 minutes before transferring to a rack to cool completely. When completely cooled store in an airtight container.  

CHOCOLATE CHIP PEPPERMINT SHORTBREAD COOKIES

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If there is one thing I am sure of, it’s that peppermint and Christmas go together. Then you throw in some chocolate and to my thinking you have now achieved a perfect trifecta.

So for Christmas this year, I decided to make a chocolate peppermint shortbread cookie to include with several other goodies in my annual Christmas package to my kids. (And yes, they are all well into adulthood. But what has that got to do with being a kid at heart when it comes to Christmas goodies? After all, their Uncle Dan was the original cookie monster!) But back to these cookies.

One of the things I like best about making these cookies is that I get to use a hammer. Nothing relieves stress like taking a hammer to a poor defenseless peppermint stick. And I’m always stressed getting ready for Christmas. So smashing candy feels almost liberating. (I’m sure the peppermint stick would disagree, but tough noogies! It’s really just all about me, right?!?!)

And then preparing the dough for this cookie is absolutely non-challenging. And you don’t even have to use an ice cream scoop or hand roll tiny little balls of this dough to shape the cookies. Just two simple steps. Roll the dough into a round log. Then after it spends some quality time in a cold environment, slice it with a sharp knife. Could not be easier.

Then all you have to do is bake them off. And wait until they are cool to take your first bite. (Now that’s the hard part!)

So even though Christmas has come and gone, please do yourself a favor and bake up a batch of these cookies. They are truly delicious. And crunchy. Every one of your family and friends will love them. Besides, it never hurts to keep a little bit of Christmas alive throughout the year. Like one of my favorite Christmas carol reminds us – Christmas is a feeling in your heart. Peace and love to all.

  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 c. powdered sugar
  • 1 tsp. vanilla
  • ½ tsp. salt (if using salted butter, add ¼ tsp. salt)
  • 2 c. all-purpose flour
  • ¼ c. mini chocolate chips
  • ½ c. chopped good peppermint candy (like King Leo or Sees peppermint sticks)  

With an electric mixer, beat butter, sugar, vanilla, and salt until smooth and creamy. In a separate bowl combine the flour, mini chocolate chips, and chopped peppermint. With mixer on low speed, add flour mixture, mixing just until a dough forms. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1½-inch wide.  Refrigerate for 1 hour.

Preheat oven to 350 degrees. Un-wrap log and using a serrated knife slice dough 3/8 inch thick (if dough feels really hard, leave at room temperature for 5 to 10 minutes). Arrange slices, about 1-inch apart, on parchment paper lined baking sheets. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Remove from oven and cool on baking sheets for 1 to 2 minutes. Then transfer cookies to a wire rack to cool completely. Store in an airtight container.

SALTED BOURBON CHOCOLATE FUDGE WITH PECANS

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I promised to provide you with a couple more recipes for fudge. And yes I know. Fudge recipes are a dime a dozen. (Well actually they’re free. If of course you don’t take into consideration what you paid for your computer or fancy phone to begin with. And the exorbitant fee (really a hostage fee) you pay each month to be able to access information. But let’s get back to the matter at hand. Fudge!)

Like I said, there are a lot of recipes out there for fudge. (And God bless them, one and all!) But just like in every dish, some are better than others. Now I don’t mean to brag (but I’m going to do it anyway), this fudge is everything a fudge should be.

It’s chocolaty, it has a smooth not grainy texture, and you don’t really taste the bourbon as much as you “experience” it! Sounds crazy right? But it just happens to be the case. And of course the toasted pecan pieces offer their own little enhancement to the overall culinary delight. In other words – this is really, really delicious fudge! And super easy to prepare.

But please don’t just take my word for it. Make a batch of this for yourself. And I do mean for yourself! This is the kind of treat you just might not want to share with others. Let me explain.

Let’s say you gift a friend with a tin of this fudge. Next year, that friend will want more. It’s inevitable. And he or she may even have told your other friends about the fabulous fudge you make. And now you are the “fudge person”. It can only get more difficult as the years go by. So think before you gift!

But if in your zest for this most joyful of holiday seasons you decide to take a chance and share this candy with your loved ones, more power to you. That puts you in the same boat with me. And in my estimation, it’s a fine boat to be in. I love making holiday treats to share with my family and friends. And I adore receiving homemade gifts of any kind, but especially the ones that are edible.

So go for the gusto. Throw caution to the wind. Embrace the holidays rather than shrinking away from all the festivities. And make some fudge. It’s good for that inner kid in you that is still yearning to believe in Santa Claus. Now if Santa will just grant me my wish for world peace………………  

3½ c. semi-sweet chocolate chips (the better the chips, the better the fudge)

¼ c. (½ stick) unsalted butter

1 (14-oz.) can sweetened condensed milk

¼ c. bourbon

1 tsp. vanilla extract

¼ tsp. kosher salt

1 c. toasted pecans, roughly chopped

fleur de sel or other flaky sea salt

Place the chocolate chips in a large glass bowl. Microwave on medium heat until the chocolate is melted and smooth. Stir often.  

Add the butter and sweetened condensed milk. Microwave for 1-2 minutes until the butter is melted and the mixture is smooth. Stir often. Remove from microwave.   

Gently stir in the bourbon, vanilla, and kosher salt; mix well. Stir in the pecans and scoop the mixture into a parchment paper lined 9×9-inch square or 11×7-inch rectangular baking pan. Pat the fudge into place and smooth out the top. Sprinkle lightly with fleur de sel.

Place the fudge in the fridge for at least 2 hours. When the fudge is firm, remove the pan from the fridge. Lift the fudge out of the pan and place on a cutting board. Let sit at room temperature for about 30 minutes or so. Using a sharp knife, cut the fudge into small squares. Store in an airtight container in the refrigerator. Serve at room temperature.

     

SALTED PEANUT FUDGE

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Tis the season for making fudge. And of course I could always prepare a few of the lovely fudge recipes that I already have in my arsenal. But what fun would that be? Where is the challenge of coming up with something new and different to send to my kids in their goody packages? And from my practical side – how can I put the bag of marshmallows that have been in my pantry since the beginning of last summer to good use? While at the same time answering the age old question of why did I think I needed peanut butter chips when I shopped at Winco a few days ago? (I already had about 4 cups worth in my freezer!) See where this is leading?

So, the result of all that I have candidly revealed above is a new recipe for a fudge that tastes at least to me, better than a Pay Day candy bar! No kidding. This fudge is truly that amazing. And it’s stinkin’ easy to make!

The recipe (with a couple minor changes) comes from the liluna.com site. Thank you Kristyn. And I’m not kidding when I say that you simply must make this fudge if you are like me and consider Pay Day candy bars to be a bit of heaven in a wrapper. Ahhh – just thinking about them makes me happy. But what makes me even happier is that I have some of this fudge in my very own refrigerator. And now that I think about it, I could use a little pick-me-up. So bye for now. Happy Holidays to all.

There are also several recipes for fudge on this site already. Just type FUDGE in the search box and you will be rewarded with more opportunities for adding unnecessary calories to your diet than you ever dreamed of. And watch for 2 more new fudge recipes to come. (Just keeps getting better, right!?!?) White Chocolate Fudge with Pistachios and Dried Cranberries and Salted Bourbon Chocolate Fudge with Pecans.

6 T. (¾ stick) unsalted butter

4 c. peanut butter chips

4 c. (8 oz.) mini marshmallows

2 (14-oz.) cans sweetened condensed milk

6 c. salted peanuts (no skins), divided

In a heavy medium-sized pan, melt butter and chips until well combined. Reduce heat and stir in the marshmallows and sweetened condensed milk until creamy and smooth. Remove from heat and stir in 4 cups of the peanuts.

Pour mixture into a lightly buttered 10×16-inch pan. Cover the top with the remaining 2 cups of peanuts. Gently press the peanuts into the fudge. Allow candy to cool completely before covering with plastic wrap or aluminum foil and storing in the refrigerator. When ready to serve, cut into squares and let come to room temperature.

Recipe can easily be halved, but why bother. You’ll just have to make more!

Note: Instead of buttering the pan, you can line it with parchment paper allowing for a bit to hang over all four sides of the pan. Then when you are ready to cut the fudge, just lift the whole mess onto a cutting board. Cut into whatever sized pieces you desire. Serve on a really pretty plate. This candy deserves only the best presentation.