Peppermint Oreos

Recipe by: Adapted from OREO by Fork Knife Swoon

Source: http://www.forkknifeswoon.com/food-drink/desserts/2013/12/dark-chocolate-peppermint-oreo-cookie-balls/

Yield: 48 Cookie Balls

Ingredients

• 36 (about 3 cups) OREO cookies, crushed
• 1/3 cup peppermint candies or candy canes, crushed
• 1 pkg. (8oz) brick cream cheese, softened
• 1 tsp instant espresso
• 1 tsp warm water
• 16oz dark baking chocolate, melted
• Optional: about 2 tbsp crushed peppermints and/or semi-sweet cocoa powder, for decorating

Instructions

1. In a food processor, pulse together the OREO cookies and the peppermint candies until fully crushed and well-combined. Dissolve the instant espresso in the water, and add to the OREO cookie crumbs. Add the softened cream cheese, and pulse until blended.
2. Shape the OREO filling into 48 (1-inch) balls, and place on a parchment paper-lined sheet pan. Freeze for at least 10 minutes.
3. Meanwhile, melt the dark chocolate according to package directions. When the Oreo balls are nicely chilled-through, use a toothpick to dip each ball in the melted chocolate, gently turning to allow the excess chocolate to drip off. Sprinkle the tops with crushed peppermints or use a sifter to lightly dust the cookie balls with cocoa, and let cool on another parchment paper-lined sheet pan. Refrigerate 1 hour or until firm. Share and enjoy!

Lemon Lavender Cookies

• 1 1/2  cups  all-purpose flour
• 1  teaspoon  dried lavender buds, ground with mortar and pestle
• 1  teaspoon  finely shredded lemon peel
• 1/4  teaspoon  salt
• 3/4  cup  butter, softened
• 1  cup  powdered sugar
• 1/4  cup  butter, softened
• 1  cup  powdered sugar
• 1  tablespoon  milk
•  Dried lavender buds (optional)
•  Thin strips of lemon peel (optional)

• Directions
  

  1. In a medium bowl, combine flour, ground lavender buds, finely shredded lemon peel, and salt. In a large mixing bowl beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar. Beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

  2. On a lightly floured surface, roll dough into a 10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2 to 24 hours or until firm.

  3. Preheat oven to 350 degrees F. Cut roll into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake in preheated oven about 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

  4. For frosting, in a small bowl, combine the 1/4 cup butter, 1 cup powdered sugar, and the milk. Beat with a wooden spoon until smooth. If necessary, stir in additional milk, 1 teaspoon at a time, to make a frosting of spreading consistency. Spread frosting on tops of cookies and, if desired, garnish with additional lavender buds and thin strips of lemon peel. Makes 3 dozen cookies.

  5. Place in single layer in an airtight container; cover. Store at room temperature for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost.
   

Lavender Lemon Shortbread
Yields about 1 1/2 dozen
1/2 cup (113 grams) butter, room temperature
1/3 cup (45 grams) powdered sugar
Zest of 2 lemons, divided
1/2 teaspoon lavender buds, ground or chopped finely
1 teaspoon vanilla extract
Pinch of salt
1 cup (125 grams) all-purpose flour
2 tablespoons granulated sugar
Preheat oven to 350 degrees F (180 degrees C).
In large mixing bowl, beat together the butter, powdered sugar, zest of 1 lemon, lavender, vanilla, and salt until the mixture looks like a coarse sand. Mix in the flour until the dough comes together.
In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant. Set aside.
On a lightly floured surface, roll out shortbread until 1/4-inch thick. Sprinkle on the lemon scented sugar and lightly press it into the shortbread with the rolling pin. Cut out shapes and transfer to a baking sheet. Bake for 8-10 minutes.
 

Cranberry Sauce

Author: Savory Sweet Life

Recipe type: Condiment

Prep time:  2 mins

Cook time:  15 mins

Total time:  17 mins

Serves: 2 cups

 

Make your own homemade cranberry sauce this year for Thanksgiving using fresh cranberries.This easy recipe is so simple yet yields amazing

Ingredients

• 12 oz bag fresh cranberries
• ¾ cup orange juice
• ⅔ cup brown sugar
• ⅓ cup white sugar
• Optional: 2 oz gold rum

Instructions

1. Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

Bread Pudding

Ingredients

Source: http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

For the sauce:

1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy

Directions

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html?oc=linkback

Aubergine Oliviera

Olive Oil 
Bouteillan
Without the Bouteillan, a variety of olive oil specific to Provence, this dish would be almost boring!
Ingredients (for 6 generous portions)
5 aubergines
100 g fresh goat’s cheese
1 greek yoghurt
Garlic
Lemon juice
Fleur de sel
Preparation
Grill aubergines whole, under the grill setting in your over (or ideally on a summer barbecue) until they are soft to the touch.
Peel them and finely chop the flesh between two knives. Avoid using a blender.
Mix-in the goat’s cheese, yoghurt, crushed garlic and the salt.
Serving
Serve with slices of grilled red peppers topped with a touch of crushed garlic, and add generous amounts of Bouteillan of course!

Chicken Enchilladas

CHICKEN ENCHILADAS
(makes about 15 enchiladas)
source: http://beautyandthefeastblog.com/2013/11/21/recipes-chicken-enchiladas-creamy-corn-esquites-and-guacamole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeautyAndTheFeast+%28Beauty+and+the+Feast%29
Ingredients:
1 lb Chicken breast
Red chili powder seasoning
Cajon seasoning
8 oz tub of sour cream
2 Campbell’s cream of broccoli soup
Tortilla wraps (they usually come in packs of 8, so I get two of them)
Medium or hot salsa (depending on preference…I use medium just to be safe)
Shredded cheddar cheese
Canola oil (to fry chicken)

Directions:
1. Cut chicken breast into small cubes and start seasoning with red chili powder and cajun seasoning right away. I just do it by eye, and make sure all the chicken is full coated, but think it’s about 2 tbs of each seasoning.

2. I then put it all in a Ziplock bag to marinate. I let it marinate overnight in the fridge. If you don’t have that much time, you can just let it sit for an hour or two.
3. In a sauce pan, pour canola oil (about 1/4 cup), and let it warm. Start frying the chicken once it’s warm. After frying all the chicken, place in a plate and keep aside til you make the sauce.
4. In a separate pan or pot, pour sour cream and cream of broccoli soup. Mix it together and warm til the sauce thickens. Then, add the chicken to the mixture.
5. Pre-heat oven to 350. Then use a rectangular baking pan (13×9-inch ones are ideal) for tortillas. Make sure the bottom is greased well.
6. Once the sauce/chicken mixture is ready, spoon about 1/4 cup of the mixture and place a little in each tortilla. Fold over filling and roll up in the tortilla. Place tortilla in pan (seam down). Place each tortialla side by side in the pan.
7. Once each tortilla is placed side by side to fill the pan, take a spoon and spread the top with the salsa. Then, sprinkle the shredded cheddar cheese. Bake for about 15-20 minutes, or until cheese is completely melted on top.

Eggnog Breakfast Bread Pudding

Eggnog Breakfast Bread Pudding

Adapted from Marion Cunningham’s The Breakfast Book
Source: http://www.thekitchn.com/holiday-recipe-eggnog-breakfast-bread-pudding-recipes-from-the-kitchn-197305
Serves 8 to 10

1 (12 ounces) loaf French bread, sliced
4 ounces unsalted butter, room temperature
3 cups eggnog
2 cups whole or 2% milk
5 large eggs
4 egg yolks
1 cup sugar
Pinch salt
2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
Confectioners’ sugar and warm maple syrup, for serving

Generously butter the bread slices. Cut the buttered slices into 1-inch cubes and pile into a 2-quart baking dish.
Heat the eggnog and milk in a large saucepan over medium heat until bubbling gently but not boiling.
Meanwhile, combine the eggs, egg yolks, sugar, and salt in a large mixing bowl and whisk vigorously until light and frothy. Whisk one cup of the eggnog mixture into the eggs to warm them. Gradually whisk in the remaining eggnog mixture and the bourbon.
Pour the custard over the bread cubes, and gently mash down with your hands to make sure all of the bread gets saturated. Set aside for a minimum of one hour or chill overnight in the refrigerator.
Preheat the oven to 375°F. Bring a large pot of water to a boil (or alternately heat in the microwave in a microwave-safe measuring cup). Place the casserole dish inside of a large roasting pan and transfer to the oven. Carefully pour the boiling water into the roasting pan, so that it comes halfway up the sides of the baking dish.
Bake for approximately 45 to 50 minutes, until the custard is set and the top is light golden brown. Remove the roasting pan from the oven, then carefully lift the casserole dish out of the water (I use a very large metal spatula to lift it out of the water.) Allow to cool for 5 to 10 minutes before serving (although it is equally good at room temperature).
Sprinkle with confectioners’ sugar and serve with warm maple syrup.