Chocolate Anise Biscotti

I made these a few years ago when I first started cooking and they have become a holiday favorite among family. The light touch of anise really makes these special. Perfect alone or paired with a cup of coffee or tea. These always balance well with the rest of the holiday goodies I make.

Chocolate Anise Biscotti

2 cups all purpose flour

1.5 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temp

2 large eggs

1 tsp ground anise seeds

1 cup semisweet choc. chips

Pre-heat oven to 350 degrees

Line baking sheet with parchment paper. Whisk flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat just until blended. Add anise seeds and mix well. Stir in chocolate chips.

Form the dough into a 16 inch long, 3 inch wide log. Transfer the log onto baking sheet. Bake until light golden, about 30 minutes. Cool for 30 minutes

Place the log on a cutting board. Using a serrated knife cut log diagonally into 1/2 inch thick slices. Arrange cookies cut side down on the baking sheet. Bake until pale golden, about 15 minutes. Transfer to rack and cool completely.

I then melt about 2 cups of semi-sweet or dark chocolate and dip one edge of the slices into it. Transfer to wax paper lined cookie sheet and let set.

Source: Giada De Laurentiis

Peppermint Bark

 

I first made peppermint bark a few years ago when I first met my husband. I put it out at a party and no one would touch it. Finally, a cousin ate some and now it’s a requested favorite during the holidays. My husband , who doesn’t like white chocolate, even requests it for his July birthday! This recipe is so easy and I prefer it to others that combine chocolate with white chocolate.

  

Peppermint Bark

2 pounds white chocolate, chopped into half-inch peices (or white choc. chips will work)

12 large candy canes

1/2 tsp peppermint extract

parchment paper

Line an 11 x 17 inch cookie sheet with parchment paper. In the top of a double boiler, melt white chocolate, stirring often.

With a meat pounder smash candy canes into small bits. Stir pieces of candy cane and peppermint extract into the melted chocolate. Remove from heat and pour mixture onto prepared baking sheet; spread evenly. Refrigerate until firm (25 to 30 minutes). Break into pieces and serve. Store in an airtight container in refrigerator up to one week.

Makes 2.5 pounds

Simple Sensational Truffles

 

I have been wanting to make truffles for a while and haven’t had an occasion for it. I knew that Christmas time, and my goodie tins, would be the perfect time. I found this recipe actually clipping coupons one day and had extra cream cheese I wanted to use up. I decided to use this recipe instead of others I had gathered and it definitely did not disappoint! They are very rich and were a big hit. Sssh, don’t tell Alan they had cream cheese in them!!

Simply Sensational Truffles

2.5 pkg. (20 squares) Baker’s Semi Sweet Chocolate

1 8oz. pkg of cream cheese

decorations (cocoa powder, sprinkles, crushed peppermint etc)

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on baking sheet covered with waxed paper. (My hands kept getting too warm and causing the balls to get mushy so I had to refrigerate again after this step to get them firm) Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate for one hour.

Source: Baker’s Chocolate

Chocolate Covered Snow Peaks

I’ve made this goodie a couple of times now and it’s always a hit. It’s not that difficult but it really impresses the guests. It’s a light and airy treat that goes well with all of those heavy holiday goodies.  

Chocolate Covered Snow Peaks

4 large egg whites at room temperature

1 tsp cream of tartar

1 cup plus 2 tbsp. superfine granulated sugar

1 tsp pure vanilla extract

1.5 cups dark chocolate chips

Preheat oven to 225 degrees and line 2 baking sheets with parchment paper

In the bowl of an electric mixer, beat egg whites on low-medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn the speed up to medium, beating until just fluffy. Add the sugar gradually, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, about 5 to 7 minutes.

Place the meringue mixture into a piping bag with a medium-sized nozzle attached. (First few times I did the old Ziploc bag trick and they came out just as nice) Pipe bite sized “kiss” shaped meringues onto the trays and place in the oven. Bake for one hour undisturbed then turn off heat and leave in the oven overnight to really dry out.

Melt chocolate over a double boiler or in the microwave. Holding each meringue by the peak dip the bases into chocolate so the bottom half of the meringue is coated. Let any excess drop off before placing on a cookie sheet lined with wax paper. Allow to set at room temperature. Do not put in the fridge. Once set, store in an airtight container.

Source: Tyler Florence, Foodnetwork

Merry Christmas!

It’s been a while since I’ve updated this blog and I have good reason. We are expecting our first child this Spring.  (For all of those curious I’m 22 weeks and we’re not finding out the sex of the baby) To say I haven’t been up to cooking, or eating , is an understatement We are also still living in a temporary apartment while Alan builds our home. Combine the fact that I have no desire to cook, with an unfamiliar kitchen that I hate,  and the lack of any natural light to take pictures equals no new blog posts!

I’m going to try and change this though and hope you’ll bear through some blah pictures and just enjoy the recipes!

At Christmas time I always make goodie tins for the family and I didn’t want to disappoint. I decided to finally get my butt in the kitchen and bake. I did pretty well, besides some pretty frequent breaks to rest my feet. Going from no cooking/baking to three days straight was a big push for me!

For the goodie tins I made :

Chocolate Covered Snow Peaks

Peppermint Bark

Truffles

Chocolate Anise Biscotti

Alan made his wonderful fudge

and for Christmas desert I made a Black Forest Cake!

I hope to get these recipes up here within the next day or so.

Shepherd’s Pie

Moving to Maine meant a whole new world of recipes; think seafood, apples, blueberries, maple syrup etc. I couldn’t wait to dig in! Moving in with my husband meant learning new family recipes and New England traditions. I had heard of Shepherd’s Pie since I have an Irish background but had never had it. Once my husband shared the recipe with me I had decided it wasn’t all that spectacular. But, since it’s one of Alan’s favorites I make it. I can honestly say I haven’t tried a bite of it, I guess it brings me back to childhood and the need for a plate with dividers   It’s a standard here in Maine though, some interchange the vegetable or add a gravy to it but the idea is just the same.

Shepherd’s Pie

1 lb. ground beef

frozen corn (or a can of creamed corn to give it some moisture)

mashed potatoes – I usually use about 5 large Yukon golds(however you like to make them)

Pre-heat oven to 350. Brown the ground beef, adding salt and pepper to taste. Place into a casserole dish and layer some corn on top. Top with mashed potatoes. Now, you can get fancy and use a pastry bag and dollop the potatoes onto the surface. This makes for a nice presentation and will give you more opportunity for a little browning of the peaks of potatoes but I just slather it on there since I make it for hubby and he likes it this way best.

Bake for about 45 minutes, or until potatoes are a light golden brown.

Ravioli with sage and garlic

I loved ravioli, especially stuffed with prosciutto, lobster, or pumpkin. When you have these fillings you need something light to accompany them and wont over power the taste. This is just the sauce. It’s also greet with a plain cheese filled ravioli since that’s what the hubby likes best, no seafood or veggies remember?

Ravioli with sage and garlic

Ravioli )either a frozen bag of your favorite kind or however much you think you’d like

4 Tbsp. butter

2 cloves of garlic, finely chopped

5 leaves of fresh sage, minced

Salt & pepper to taste

1/4 cup of grated Parmesan cheese

While ravioli is cooking melt butter in a small saute pan over medium heat. Add garlic, minced sage, and salt and pepper to taste. Saute for 2 minutes, being careful not to burn the garlic.

Toss the ravioli with the sauce, spoon onto plates and sprinkle parmesan cheese on top. Garnish with a few pan-crisped whole sage leaves.

Pumpkin Puree

Normally, we carve out the pumpkin for Halloween and can not use the pumpkin for pulp. This year, because of everything going on and having no trick or treaters, I cut up the pumpkin and made puree. To get the strongest pumpkin flavor you really want to use a small pumpkin. Jack O’Lanterns don’t make the best puree for pies. Since I was using this for maybe one loaf of pumpkin bread and the rest for frozen Kong treats for the pups I didn’t care.  Because I’m never sure what I’ll be making with the puree I don’t add any olive oil or seasonings.

Pumpkin Puree

Pre-heat oven at 350. Carve out your pumpkin, removing all seeds and pulp. Make sure to save the seeds for toasting! Once you’ve gotten the pulp out take a spoon and make sure you have gotten most of the stringy pulp off of the rind. Cut the rind of the pumpkin into pieces. Don’t worry about the skin, that will come off after roasting.

Place pumpkin rinds onto a cookie sheet, doesn’t matter if it’s skin side down or up. Roast in oven for about 30 minutes, or until fork tender. Remove from oven and scrap skin off. I usually just take a knife and a fork and slide the skin off but sometimes you’ll need to cut it off. Cut the roasted pumpkin into roughly 1 inch pieces and toss into your food processor. Pulse until well blended. If the puree is too dry add a tablespoon of water at a time until you get a nice consistency. If puree is too watery then strain through a cheese cloth.

You can either freeze your puree and save for a later date, put it in the refrigerator for a few days until you have the energy to bake something, or get to baking now! This puree,since it’s a little watery,  makes great dog snacks once frozen and also makes decent baby food!

Toasted Pumpkin Seeds

Everyone loves Halloween because of the candy, the costumes or the parties. I’m not saying these things aren’t fun but for me Halloween equals pumpkin seeds! I loooooove toasted pumpkin seeds. I could care less about carving a pumpkin, just give me those seeds! This is your standard seeds with salt recipe, which is my favorite, but you can season them however you like ; paprika, nutmeg, whatever your little heart desires.

Toasted Pumpkin Seeds

Carve out your pumpkin and remove all seeds. In a colander, rinse the seeds and remove all the pulp. Lay out the seeds and allow to dry, either for a few hours or overnight. This is where my patience is lost and I tend to just go ahead and make them. They are still tasty but it is best to let them dry Spread out the seeds in a single layer on a cookie sheet. Toss with just a little bit of olive oil and as much salt as desired. Bake at 350 for about 20 minutes, or until golden brown. Be sure to keep an eye on these, sometimes they take forever and sometimes they cook up quickly!

Brown Butter Sauce

This is a quick, easy weeknight meal that breaks away from the norm of red sauce with pasta.  It really goes well with stuffed pastas. I also just love having another dish where I can incorporate sage.

Brown Butter Sauce

1/2 cup (1 stick) unsalted butter

6 fresh sage leaves (tear into pieces) or 1/4 cup fresh basil leaves

1/2 teaspoon salt, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

Pinch of freshly grated Nutmeg (this really brings the dish to life so don’t omit!)

1/3 cup grated Parmesan cheese

In a large, heavy frying pan, melt butter over medium high hear until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 tsp of salt, 1/4 tsp of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with the Parmesan cheese, and serve. How easy is that??

Source: Everyday Italian, Giada De Laurentiis