Tag: 12wksxmastreats

Nutty Granola

Nutty Granola

I love sweets just as much as the next person, but I really didn’t want to post 12 weeks of desserts for the Twelve Weeks of Christmas Treats, hosted by Meal Planning Magic. I wanted to give you a couple of options that you could make during the holiday season, that while although a little sweet, don’t put you into a sugar coma.

So for this week’s treat, you have nutty granola. Be careful, it’s addictive – I have some on my yogurt for breakfast and then continue to eat it by the handful all day long. This granola is super easy and quick to make and keeps well (at least 2 weeks) if you can keep it around the house. It’s a great make-ahead breakfast for overnight guests or, tie a pretty bow around it, and give it as a gift to a food-lover or host for your own travels this holiday season.

Nutty Granola

By Books n’ Cooks

Makes enough to fill 2 large mason jars (7-8 cups)

Ingredients:

  • 1 c. roasted cashews, roughly chopped
  • 2 c. old-fashioned oats
  • 1 c. slivered almonds
  • 1 c. sweetened coconut
  • 4 Tbs. vegetable oil
  • 3 Tbs. honey

2013_12.Weeks.Of.Christmas.TreatsPreheat oven to 350F. Line a large rimmed baking sheet with aluminum foil and set aside.

In a large bowl, combine all ingredients. Toss to ensure that the vegetable oil and honey coat the nuts, oats, and coconut.

Spread onto prepared baking sheet. Cook for 20 minutes, stirring every 5 minutes, until granola is golden brown. Remove from oven. Stir one more time before allowing to cool on the baking sheet.

Store in an airtight container for 1-2 weeks.



S’mores Brownies

Smores Brownies

My marshmallows got a little burnt (lesson learned: don’t multitask while something is under the broiler!) but these brownies were killer. Five of us ate our way through more of a pan than I’d like to admit. If you have kids, it’s a great alternative to actually assembling and roasting s’mores. If you don’t, well, it’s just awesome. I can’t wait to make this again during the holiday season!

S’mores Brownies

Adapted from Good Thymes and Good Food

Makes a 9×13 in. pan

Ingredients: 

  • 10 graham crackers, broken in half (20 squares total)
  • 3/4 c. unsalted butter
  • 4 oz. unsweetened chocolate
  • 2 c. granulated sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 c. all-purpose flour
  • 2½ c. mini marshmallows
  • 1 c. semi-sweet or dark chocolate chips

Preheat oven to 350F.

Line a 9×13 in. baking sheet with parchment paper and spray with cooking spray. Lay 15 graham crackers along the bottom, breaking them and overlapping sides as necessary to cover bottom of pan. Set aside.

Break remaining 5 graham crackers squares into pieces and set aside, with the chocolate chips and marshmallows.

Put butter and unsweetened chocolate in a microwave-safe bowl. Microwave on 30 second intervals, stirring every 30 seconds, until melted, About 2 minutes total. Whisk in sugar, eggs and vanilla. Stir in flour until just incorporated.

Pour into prepared pan. Bake for 30 minutes, until a toothpick inserted into the center comes out with moist crumbles attached. Do not overbake!

Remove from oven and sprinkle marshmallows and chocolate chips over the top. Bake for another 3-5 minutes, until marshmallows begin to puff up. Remove from oven and turn on broiler. Press graham cracker pieces into the marshmallows. Bake for another minute or so, until marshmallows are golden brown.

Remove from oven and cool completely on a wire rack.

Use the parchment paper to life brownies out of pan and onto a cutting board. Use a sharp knife, warmed briefly under hot water,  to cut the brownies. Wipe the knife and rewarm under hot water as necessary.

Store in an airtight container.

Cafe Chocolate Cherry Bites

We’re a week into December and I have no idea where 2012 went. I’m actually having a hard time believing it’s almost Christmastime, probably because we haven’t put up our tree or any decorations. I’ve been staring jealously at the Christmas lights up in the neighborhood and the Christmas trees that friends have set up. I’m sure it’ll feel more like Christmas when we meet up with our families – festive decorations, all the family in town… but I do wish that we had moved last month so that I was able to decorate for the holidays.

The house is about half packed, including all of my baking supplies packed. These cookies were the last batch of baked goods that I was able to whip up before moving. The cookies are tucked out of sight in the freezer, a reward for our friends who are helping us move. While the cookies were a little flatter than I expected, I loved the flavor – a burst of espresso and a sweet bite from the dried cherries.

Cafe Chocolate Cherry Bites

Adapted from The Pastry Queen, p. 133

Makes 3 dozen cookies

Ingredients:

  • 1 c. unsalted butter, at room temperature
  • 1 1/4 c. light brown sugar, packed
  • 2 large eggs
  • 1 Tbs. instant espresso powder (I used 2 packs of Starbucks Via)
  • 1 Tbs. boiling water
  • 1 Tbs. vanilla extract
  • 1 1/4 c. all-purpose flour
  • 1/4 c. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 c. semisweet or bittersweet chocolate chips
  • 1 1/2 c. halved or quartered dried cherries (I cut them to the size of the chocolate chips)

Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.

In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until lighter in color and fluffy, about 1 minutes. Lower speed slightly and add eggs, one at a time. Scrape down sides of the bowl.

In a small bowl, stir together espresso powder and boiling water. Add espresso water and vanilla to mixing bowl, and beat on medium-low speed until combined, about 30 seconds. Lower speed and add flour, cocoa powder, baking powder and salt. Scrape down sides of the bowl. Add chocolate chips and chopped dried cherries – combine with the mixer on low speed or fold in with a rubber spatula.

Using an ice cream scoop, portion cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until cookies have set. Remove from oven and allow to cool on a baking sheet for 10 minutes before moving to a wire rack to cool completely.

Store in an airtight container for 2-3 days, or freeze, well-wrapped, for 1 month.

Bourbon Balls

It’s the 9th week of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic. I can’t believe  it’s so close to Christmas! Where has this year gone?

Unlike several of the recipes I’ve made this year (cinnamon sugar pretzels; pecan, kahlua, and brown sugar baked brie; salted caramel hot chocolate mix; and snickerdoodles), this week’s recipe isn’t a new one for me. I’ve made these bourbon balls a couple of times in the past but it was either before this blog existed, or the candies never survived to be photographed. They’re incredibly rich and if you ask my coworkers, it’s hard to have just one.

Bourbon Balls

Adapted from Fine Cooking No. 89 (p 80)

Makes ~4 dozen

Ingredients:

  • 1 c. heavy cream
  • 1/4 c. bourbon (I used Jim Bean)
  • 1/2 tsp. vanilla extract
  • 12 oz. bittersweet chocolate, chopped
  • 8 oz. pecans, toasted and cooled
  • 8 oz. plain pound cake (I used store-bought but you can use fresh if you have it on hand)
  • 1/2 c. cocoa powder
  • 1/4 c. confectioners’ sugar

Make the Ganache: In a small saucepan, bring heavy cream barely to a boil. Remove from heat and stir in bourbon and vanilla. Sprinkle chocolate over hot cream mixture and allow to sit for 5 minutes.

While chocolate is melting, place pecans in a food processor, pulsing until coarsely chopped. Add pound cake and pulse until pecans and pound cake are finely chopped.

Whisk chocolate into cream until mixture is smooth. With the food processor running, slowly pour in chocolate. When pecans, pound cake, and chocolate are thoroughly combined, pour into a bowl and refrigerate until firm, at least 1 hour.

Make the Bourbon Balls: Just before removing ganache from fridge, line a baking sheet with wax or parchment paper, or set mini cupcake liners on a baking sheet (or serving dish).

Sift together cocoa powder and confectioners’ sugar. Place in a shallow bowl or plate.

Remove ganache from fridge. Using a mini ice cream scoop or two teaspoons, scoop out a tablespoon of mixture. Roll in between your palms to form a ball. Roll in cocoa-sugar mixture and place on prepared baking sheet or in a cupcake liner. Continue until finished with the ganache. (If mixture gets too soft to work with, refrigerate again until firm).

Refrigerate bourbon balls until firm, about 2 hours.

Store: Bourbon balls are best stored in a cool place (fridge or at room temp if it’s not too warm) so that they retain their shape.