I know last night I told you all that we don't do a big family get-together for Christmas. My family is composed of Davises, Olsens, Burkes, Dorgans, Scruggs, Shannons, and the list goes on. I think we own a monopoly on most of Wisconsin and also have plotted ourselves in Washington DC, Atlanta, Idaho, Arizona and I'm sure tons of other places.
See, my family is huge. Huge, HUGE. My dad is one of seven; my mom, one of four. My dad's oldest sister had seven children, most of his other siblings had handfuls of children.
I'm one of a million cousins and I'd be lying if I said I could easily name all of them.
With that being said, it's easy to come to terms with the fact that with a family so big, it's easy to get lost in the mix.
However, one thing that never gets lost is Grandma's cookies. My mom's mother, aka Grandma Olsen, has been sending the same cookies for years. Come early December, we get a giant box on our front step full of the first lot of presents, cards and sweet tins of cookies. Marvelous! The cookies only last about three days before all that's left are a few crumbs on the bottom and maybe a nibble or two that someone (my mom) was saving for later.
In honor of all Grandmas out there, I'm going to give you five of the recipes, in one fair swoop, as to not keep you waiting. So without further ado, here goes.
Pecan Shorts
1 cup sifted flour
1/4 tsp salt
1 cup pecan nut meats
1/2 cup butter
1/4 cup sifted powdered sugar
1/2 tsp vanilla extract
1 1/2 tsp cold water
Powdered Sugar
1. Preheat oven to 325. Mix flour, salt and nut meats. Cream butter and powdered sugar until light and fluffy. Add vanilla. Add flour mixture gradually, mixing just enough to combine. Chill
2. Roll dough into bite size balls. Bake in preheated oven for about 15 minutes. Remove from oven and while still warm, roll in powdered sugar.
Pecan Butter Balls
2 cups flour
1 tsp baking powder
3/4 cup butter
1 cup brown sugar, packed
1 egg
1 tsp vanilla
3 tbsp sugar
36 pecan nut meats
1. Preheat oven to 350. Mix and sift flour and baking powder. Cream butter well. Add sugar and continue to cream until light and fluffy. Add well-beaten egg and vanilla and mix well. Add sifted dry ingredients gradually mixing just enough to combine. Chill.
2. Mold into small balls, about 1 tbsp of dough each and roll in sugar. Place on baking sheet and press pecan into the center of each dough ball. Bake in preheated oven for about 15 minutes.
Chocolate Peanut Clusters
2 pounds white candy coating, coarsely chopped
1 package (12 ounces) Semi-Sweet Chocolate Chips
1 package (11-1/2 ounces) Milk Chocolate Baking Chips
5 cups salted dry roasted peanuts
1. In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts.
2. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 10 dozen.
Pinwheels
1/2 cup butter
1 cup brown sugar
1 egg
2 cups sifted flour
1/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
3/4 cup dates
1/3 cup water
1/3 cup sugar
1/3 cup nuts
1. Preheat oven to 375. Cream butter. Add sugar until well combined. Add egg and beat.
2. Sift flour, cinnamon, baking soda. Add to sugar mixture, blend and chill. Divide into thirds.
3. Cook dates and water until soft in a saucepan. Add sugar. Cook until thick. Add nuts. Divide into thirds and roll out into a thick sheet. Place 1/3 of mixture in each sheet in a line and roll up. Slice into 1/4 inch cookies and bake for 10-12 minutes.
Oatmeal Raisin Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins
1. Preheat oven to 350°. Whisk flour, baking soda and powder and salt; set aside. Combine butter, sugar, brown sugar, eggs and vanilla with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.
2. Stir the flour mixture into the creamed mixture until no flour is visible. Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
3. Scoop about 2 tbsp of dough and drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-23 minutes until golden but still moist. Remove from oven and let cool.
MERRY CHRISTMAS!!!
Twas the night before Christmas, and all through the pad, Vanessa was passed out on the couches near Dad. And Mom's in the kitchen, cleaning cups full of nog, as I sit here and type, updating my blog.
My family is small when it comes to the holidays. No Grandparents come around, and Aunts and Uncles are scattered throughout the country. It's almost always been just us four. And really, it's all we need. Though we bicker and argue, like all families do, there's no time like Christmas to come together and remember what's important.
I type away as my Dad and sister lay motionless on our big blue couches, full from dinner and waiting for Santa. My Mom scrubs up the counters, and next I suppose she will finish the last of her wrapping.
I sit and type, listening to the faint music coming from the radio and soaking in the last moments of Christmas Eve, perhaps the best day of the year.
We've had the same dinner for as long as I can remember. Sure, we've made a few changes, but the main course has been the same since I was born.
Tonight was no different, and we sat around the table exchanging stories we've all heard a hundred times, laughed about how we never finish telling them and enjoy the few days where life slows down enough that we can enjoy it together.
Our menu isn't too fancy, but it sure hits the spot every year. A wine fondue with ribeye steak, baked potatoes, a big pan of roasted butternut squash, hearty rolls and a big spinach salad.
Every year it gets a little better and I think, once again, we've been successful. I'll let you in on some of the family recipes, and maybe next year, your menu might be more like mine.
Oriental Wine Fondue with Ribeye Steak
2.5 cups red wine
2 (10-oz) cans beef broth
1 medium onion, thinly sliced
1 tsp parsley flakes
1.5 tsp salt
1/2 tsp marjoram
1/4 tsp pepper
1/4 tsp garlic salt
1 bay leaf
1.5 pounds of ribeye steak (for four of us)cubed
1. In fondue pot, combine wine and beef broth
2. Add onion, parsley, salt, marjoram, pepper, garlic salt and bay leaf. Set heat control to meat setting. Bring to a boil and reduce to a cheese setting. Cover and heat for 15 minutes to allow flavors to develop.
3. For serving, turn heat control to meat setting and heat until signal light goes off. Spear one inch beef cubes with fondue fork and cook 1 to 1 1/2 minutes or until degree of doneness. Serve with horseradish or blue cheese sauce
Blue Cheese Sauce
1/2 cup sour cream
1/4 cup blue cheese
1 tsp worcestershire
1/2 tsp salt
1. Combine all ingredients until well mixed
Roasted Butternut Squash
3 packages cubed butternut squash
2 tbsp olive oil
1/2 tbsp dried rosemary
Salt & Pepper to taste
1. Preheat oven to 450 degrees.
2. Combine all ingredients on a baking sheet and roast for 30 minutes, or until browned
Spinach Salad
1 package uncooked baby spinach
5 strips bacon, cooked
2 tbsp dried cranberries
1 oz toasted almonds
3 hard boiled eggs, sliced
3 tablespoons toasted sesame seeds
1/4 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup olive oil
1. Combine spinach, bacon, cranberries, almonds and eggs in a bowl
2. Whisk remaining ingredients; toss over salad
We bought fresh rolls from the farmer's market and ended our meals with a big plateful of desserts which will be coming right at you in the next few days. Until then, it's time for me to go to sleep and listen for Santa on the roof.
Have a blessed night. Merry Christmas Eve everyone!!!
There are so many reasons to be happy, and I am going to list them for you.
1. It's almost Christmas!
2. The semester is over and I did well!
3. Alex passed his actuary exam!
4. Alex got offered a job in Boston...and took it!
5. It's time to celebrate!
I spent a lot of time cramming for exams this year, and to keep my mind at ease before my test, Alex convinced me to bake. He knows me so well. In fact, for Christmas, he got me a pizza stone, pizza slicer, mini spoons, tostada bowls and a spoon holder. He knows me so well.
But, we spent an afternoon baking, decorating and having fun. Well, after I made enough I thought were pretty I started having fun.
Why must I be so anal!?
None-the-less, we made awesome, perfect crispy sugar cookies. I usually prefer soft and chewy and if you bake these a smidge longer you would achieve that. But still, if you want a timeless classic, look no further.
What ya need:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Sugar Cookie Frosting, recipe follows
What ya do:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely and frost!
For Frosting:
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
Any food coloring
What ya do:
1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
Happy Holidays! This time next year, we will be baking in BOSTON!!!
So this is a very last minute post. Very last minute, indeed!
I know I've been filling your minds and bellies with sugary, buttery, chocolatey treats, and believe me that will continue, but because you know I love my bagels, I need to give a quick shout out about my favorite breakfast spot.
Bruegger's, which you've surely heard me mention before, is giving away FREE bagels. See?
This is their way to say Happy Holidays and Thanks to their loyal customers and Bottomless mug holders. Today. December 22nd, any person with a 2011 bottomless mug can show their mug or key fob at the counter and receive a free bagel and cream cheese. If you don't already have your mug, buy one todayand receive your bagel and cream cheese on the spot!
This isn't just free pub...Bruegger's has partnered with Children's Miracle Network and is donating a portion of every mug sold to the local Children's Hospital wherever the location. Think of the kiddies. And free bagels.
Sugary cookies comin' atcha tonight!
The house is complete. The shopping lists are shrinking. The candles are filling the house with smells of pine and sugar cookie.
Life is good. Tomorrow marks the last day of the semester, and Alex is here. Again, life is good.
For those of you who are not done with your Christmas endeavors, and you need a quick gift to give, you should try these truffles. They are a cinch to make and all you need is a decorative tin and BAM, perfect gift.
They're minty, but not overwhelming, which is key. I'd like to experiment with different toppings but considering I'm not nuts for nuts on my dessert, I loved these.
For now, it's Chinese for dinner and The Santa Claus with the fam and my main squeeze. Happy Sunday, lovlies!
What ya need:
1 3/4 cups (11.5-oz. pkg.) Milk Chocolate Chips
1 cup (6 oz.) Semi-Sweet Chocolate Chips
3/4 cup heavy whipping cream
1 tablespoon peppermint extract
1 1/2 cups finely chopped walnuts, TOASTED!!!
What ya do:
1. Line a baking sheet with wax paper.
2. Combine milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil in small saucepan; pour over morsels. Let stand for 1 minute; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. (Do not over mix or truffles will be grainy!!)
3. Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate for 10 to 15 minutes. Shape into balls; roll in walnuts. Store in airtight container in refrigerator.
(To make these in advance, do everything except rolling in walnuts and keep in freezer until you're ready to serve. When ready, take them out and let them thaw a bit and then roll in the walnuts).
Feliz Navidad!
Wow, we're really in full swing now
Classy dinner party? Check. Tacky sweater party? Check. Giving to the needy? Check. It's really here!
But I'm busy as ever. I'm wrapping up finals more than I am gifts, and Monday is the my last day!
Make these red velvet brownies (from Southern Living) and SHARE the JOY.
Happy Friday!
What ya need:
1(4-oz.)bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Cream Cheese Frosting
Garnish: white chocolate curls
What ya do:
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.
Cream Cheese Frosting
What ya need:
1 (8 oz) package of cream cheese, softened
1/4 cup butter, softened
2 tsp evaporated milk
4 cups confectioners' sugar
1 tsp vanilla extract
What ya do:
1. In a large bowl combine cream cheese, butter, evaporated milk, and vanilla, Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
2. Spread frosting between cake layers. If necessary, place frosting in refrigerator before spreading onto cake layers.
Tradition. It’s what makes the world go round.
We have a lot of traditions in our family around the holiday. Every year, we wrestle with putting the lights on the tree. We always go to overcrowded malls on Christmas Eve. We always go out and get greasy breakfast on Christmas morning. I pout that only my ornaments were ruined by our dog Chelsea, so many years ago. We take unflattering family photos that have never emerged into the public.
We bake. Oh yes, we bake.
Cookies, bars, candies, brownies. Bake, bake, bake!
Today was day number one. We made the world’s best toffee. And I’m going to let you in on the wonderful goodness that it was. Sweet, chewy, chocolate-y, nutty, perfect.
But before I do, remember to please check out my giveaway! It’s really not a gimmick… just cash money from me to you. You do like free stuff, don’t you?
And once you check out my giveaway, come right on back and make this recipe. Make it for your friends. Make it for your family. Make it for yourself and secretly stash it for “Santa.” I won’t tell, if you don’t.
What ya need:
2 cups butter
2 cups white sugar
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
What ya do:
1. In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F. Stir occasionally, but don’t overstir or else it will separate. Be very patient… this is a long process.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the correct temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two. Trust me it will melt. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. I used plastic gloves to do this.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
