Peppermint Bark Cookies

 

Peppermint bark is one of my favorite holiday treats. Peppermint! And chocolate! Together! It's one of those special treats that you can only really get around this time of year, but it's always so expensive in stores. It's much cheaper to make and also ridiculously easy to do so.

This year I wanted to do something a little different with the peppermint bark. I saw a recipe for Peppermint Bark Shortbread Cookies in a magazine somewhere and thought it was great. I've looked everywhere for the recipe but couldn't remember where I saw it. So I decided that I would just make it up myself. The cookies turned out very well and I definitely achieved the result I wanted, although I had a few hiccups. I had spread the cookie dough onto a sheet pan but it didn't cook evenly and the edges were very over baked before the middle was done. And then I forgot to mix the candy cane pieces into the chocolate and instead sprinkled them on top. But it was delicious anyway and I will definitely be making these again, maybe even again this season!

Peppermint Bark Shortbread Cookies
Makes about 2 dozen cookies

3/4 cup butter, at room temperature
1/2 cup granulated sugar
1 3/4 cups flour
1/2 teaspoon salt
2 1/2 teaspoon peppermint extract
1 bag (12 ounces) white chocolate chips
1 bag (12 ounces) semi-sweet chocolate chips
About 5 candy canes crushed into small pieces

Preheat the oven to 325 degrees and line a sheet pan with parchment paper. Cream the butter and sugar together until light and fluffy. Add the salt and 1/2 teaspoon vanilla and mix until combined. Add the flour in two additions and mix until combined.

Press the dough evenly into the sheet pan using your fingers and a rolling pin if necessary. Since I had trouble with my cookie baking evenly, I would suggest leaving a gap down the middle of the pan with equal sized squares of cookie dough on either side. You could also use smaller 9 inch x 9 inch pans if you prefer. Refrigerate for 30 minutes before baking. Bake for 20 to 25 minutes or until it's lightly golden brown. If you use a different size pan, just keep your eye on it.

Let the shortbread cool completely. Meanwhile, melt the semi-sweet chocolate in a bowl placed over simmering water on the stove. Stir until completely smooth and melted, then remove from heat. Add 1 teaspoon of peppermint extract and stir to combine. Pour over cooled shortbread and spread evenly to cover. Allow to set in the refrigerator for about 30 minutes. Then melt the white chocolate chips the same way as the semi-sweet, adding a teaspoon of peppermint extract. Mix in the candy cane pieces, reserving some to sprinkle over the top. Pour the white chocolate on top of the set semi-sweet chocolate and spread evenly. Sprinkle with any remaining candy cane pieces and again refrigerator for about 30 minutes.

Once completely set, remove the sheet(s) of bark from the pan(s). Cut large strips with a sharp knife and then break into even triangular pieces. Mine broke as I cut, leaving large angled pieces and I broke them further to be more uniform in size.

Divinity

Making divinity has been a Christmas tradition in the Sandberg home for as long as Steve can remember. I've been a part of the tradition for the last several years and it's been a lot of fun. Last Sunday was our divinity night and it was as much fun as ever. The first batch failed, just as it does every year. Everyone pitches in, just like every other year. And we all got sick from eating too much divinity in one season, just as we do every year.

Divinity are little fluffy pillows of pure heaven. They're made of sugar, meringue, and flavoring. It sounds simple enough, but everything has to be just right or the whole thing flops. That's why our first batch usually fails, it takes us one try to remember exactly what we're doing.

You start by heating some sugar on the stove until it is very hot. Then you whip some egg whites.

Then you very slowly and very carefully add the hot sugar to the whipped egg whites. Whip them for several minutes, add some flavoring, and voila!

Next, you spoon the divinity onto waxed paper and wait for it to set up for a few minutes.

They may not look like much but they are so yummy and very addicting. And I think they actually are better the next day. Give them a try this holiday season, or start another food tradition of your own.

Divinity
From Better Homes and Gardens All-Time Favorites
Makes approximately 40 pieces

2 1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
1 or 2 drops food coloring (optional)
1/2 chopped candied fruit and/or nuts (optional)

In a heavy saucepan combine sugar, corn syrup, and water. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue cooking, without stirring, until the thermometer registers 260 degrees, hard-ball stage (10-15 minutes).

Remove saucepan from heath; remove thermometer. In a large mixing bowl beat egg whites with a freestanding electric mixer on medium speed until stiff peaks form. Gradually pour hot mixture in a thin stream over egg whites, beating on high speed about 3 minutes, scraping down the sides of the bowl as necessary. Add vanilla and food coloring. Continue beating on high speed until candy starts to lose its gloss (5-6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Drop a spoonful of candy onto waxed paper. If it stays mounded, the mixture has been beaten suffifiently. If mixture flatten, beat 1/2 to 1 minute more. If mixture is too stiff to spoon, beat in a few drops of hot water until candy is a softer consistency. Immediately stir in fruit and/or nuts. Quickly drop onto waxed papter. Store tightly covered.

The Completely Delicious 2009 Holiday Gift Guide

Christmas is only two weeks away. TWO WEEKS. If you're still looking for the perfect gift for the baker or chef in your life, here's a list of fifteen fabulous ideas. Some might be of the stocking stuffer type, while others could be more of a big deal. And I've tried to include gift ideas for all budgets. Some of these items I currently have in my kitchen and some are things that I have on my wish list.

 
White Scalloped Cake Stand
William Sonoma, $45.00

Every baker needs a nice way to display all of the lovely food they make. Cakes, muffins, and cookies will all look more delectable atop this beautiful cake stand.















Oxo Good Grips Angled Measuring Cups
Bed Bath and Beyond, $19.99

It drives me crazy when I'm measuring out liquid ingredients and I have to bend over to read the lines on the cup. These measuring cups will fix that problem!

Microplane Grater Zester
Crate and Barrel, $19.99

You'll be surprised how handy this kitchen tool is. Not only is it great for zesting fruit, but it can also shave chocolate and grate parmesan cheese and do a whole lot more.

Red Sea Pot Holder
Anthropologie, $7.49

Aren't these lovely? Pot holders don't have to be purely functional, they can also be a beautiful accessory for any kitchen. Anthropologie has a wide variety of styles and all are affordable.

Fluted French Tart Pan
William Sonoma, $9.00

I love making tarts. You can do so much with them, you can make a tart to showcase the fresh fruit of the season or a savory quiche. And this pan has a removable bottom so that your pastry comes out effortlessly and looks great.

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl by Ree Drummond
Amazon, $11.50

Ree is the author of a fantastic food blog and I use her recipes often. She just came out with this cookbook and I can't wait to get my hands on it. Her recipes include easy meals and yummy desserts.

KitchenAid 9 Cup Food Processor with 4 Cup Mini Bowl
Amazon, $149.99

A food processor is a must for every kitchen. It is quite an investment, but it makes such a difference when you're cooking or baking. It can do everything. And with this particular food processor you have two bowls to choose from and won't have to use (and wash) a bigger bowl than needed.

Organic Herb Garden Trio
Olive Barn, $26.00

Once you cook with fresh herbs, you'll never go back to the dry stuff you find in the spice aisle. If you don't have an outdoor garden, something like this kit is a great option. Plus, this way you can have fresh herbs all year long.

Tapered French Rolling Pin
William Sonoma, $14.00

While this rolling pin may take a bit to get used to at first, once you get the hang of it they actually do a much better job than regular rolling pins. The design encourages a more uniformly round and thin pastry dough.

Emile Henry Baking Ramekins, Set of 4
Sur La Table, $31.95

These ramekins have many uses. They can be used to hold various prepared ingredients while cooking, or to make dishes like creme brulee and individual fruit cobblers.

Bib Hostess Apron
Jessie Steele, $32.95

Who said you can't have style while you're in the kitchen? With Jessie Steele's beautiful aprons your dinner guests will not only be impressed with your cooking, but with how you are able to look so great making it.

KitchenArt Adjust-a-Cup Pro Set
Amazon, $19.99

Instead of reaching into a cluttered drawer filled with various measuring spoons, grab the right one every time with these all-in-one measuring spoons.

Salter Stainless Steel Digital Kitchen Scale
Bed Bath and Beyond, $49.99

A digital scale is a necessary tool if you do a lot of baking. Baking requires exactness in ingredient measurements that can only be achieved by measuring by weight.

The Deluxe Food Lover's Companion by Sharon and Ron Herbst
Amazon, $19.79

This is the latest version of The Food Lover's Companion. It's not a cookbook, but instead is full of tips, information on basic techniques, and a glossary of terms. It's very accessible and will be useful to chefs of all levels, novice to expert.

Le Creuset Carribean Blue Round French Ovens
Sur La Table, $184.95-$269.95

I have been coveting these french ovens for a very long time. They're not cheap, but if that's not a concern and you're looking to give something that's sure to wow and impress, this is it.

Happy shopping!

Decadent Chocolate Raspberry Cake

If you are a chocolate person, I have the perfect cake for you. This cake is honestly the best chocolate cake I've ever had. I used it in the wedding cake I made in July and thought it would make a great birthday cake for a friend's party I attended on Friday.

There are two reasons why this chocolate cake is so great- coffee and cinnamon. These two flavors enhance the flavor of chocolate so much. In the cake you can't really taste either the coffee or the cinnamon, but the chocolate just tastes, I don't know, extra chocolaty. The raspberry preserves in between each flavors adds another depth of flavor and pairs really well with the rich chocolate cake and chocolate ganache icing.

This cake recipe comes from the awesome cake recipe book "Sky High Irresistable Triple-Layer Cakes". I've made only a few cakes from this book, but I want to try every single one. They all look so good, and so tall! This chocolate cake is the first one from this book that I actually made in the towering triple-layer way it was meant to be, and oh my, it really is sky high.

Chocolate Raspberry Cake
Adapted from Sky High Irresistable Triple-Layer Cakes by Alissa Huntsman and Peter Wynne
Makes one triple-layer 8 inch cake

For the cake:
3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder
3 teaspoons baking soda
3/4 teaspoon salt
1 1/2 (3 sticks) unsalted butter, at room temperature
1 1/2 cups buttermild
3 eggs
1 1/2 freshly brewed coffee, cooled to room temperature
1 cup seedless raspberry preserves, for the filling

Preheat oven to 350 degrees. Butter and flour three eight-inch cake pans. Line the bottom of each pan with parchment paper.

In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon and salt. Mix on low speed for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

Whisk the eggs and coffee together and add to the batter in three additions, mixing until just combined and scraping down the bowl between each each addition. Divide the batter among the three prepared pans. Each pan will take about 3 1/4 cups batter (Here's a trick, I weigh each filled cake pan to make sure they are all even. It's easier than measuring the batter.)

Bake for 38 to 40 minutes or until toothpick inserted into the center comes out clean. Once fully baked, leave each layer in the pan for 5 minutes and then turn out onto a cooling rack and cool completely. Put the raspberry preserves between each layer and frost with the chocolate ganache.

For the chocolate ganache:
2 1/3 pounds bittersweet chocolate, broken up
2 1/3 sticks unsalted butter, cut into pieces
2 1/3 cups heavy cream, heated slightly to remove the chill
1/2 cup cup brandy or cognac*

Place the chocolate and butter in a large heatproof bowl over a pot of barely simmering water (make sure the bowl doesn't actually touch the water). As the butter and chocolate melt, stir to blend. When the chocolate is smooth, remove from heat and whisk in the heavy cream and brandy. Allow to cool to room temperature before using.

* If you would prefer to not use brandy or cognac, substitute an equal measure of orange, apple, or pineapple juice plus 1 teaspoon of vanilla extract.

Cranberry, Caramel and Almond Tart

Thanksgiving the last several years have been very easy for me. With plenty of parents, aunts and uncles, and grandparents around to do most of the legwork, I'm left with very little to do. I'm sure the time will come someday when everyone will descend upon my house and it will be my turn to roast the turkey and make food assignments. And when that happens I'll happily accept the challenge, but for now it's just Steve and I and we have family who are kind enough to just let us show up right when it's time to eat. Regardless of any food assignment I've been given, I always have to bring a pie. It would be weird not to.

Last year it was an Apple Pear Cranberry Crumble Tart (try saying that five times fast). And this year I wanted to make something fitting for the season, but also unique. There's always plenty of pumpkin, pecan, and apple pies, and I wanted to offer some variety. I did a lot of searching through recipes and when I found a recipe on Smitten Kitchen for a Cranberry, Caramel and Almond Tart I was intrigued; I'd never heard of such a thing. I should probably rename this blog Annalise Bakes from the Smitten Kitchen because it seems like that's all that I do, but it's because she never fails me. Her stuff is awesome and this tart was no different.

With the exception of the tart crust, this recipe contains exactly five ingredients. The caramel can be a little tricky to make (I had no problem this time, but I have had past caramel disasters), but other than that it's a sinch. And oh my, is it yummy. I think I had every family member from Thanksgiving dinner come up to me and compliment me on it. It is definitely unusual and the flavors are not ones that you'd think would meld well together, but they do. Until I find something even better, I think this is going to be my standard Thanksgiving pie dish. This would also be great for Christmas if you're thinking you can't wait a whole year to make it.

Cranberry, Caramel and Almond Tart
Adapted from Smitten Kitchen
Makes one 9 inch tart

For the crust:
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) cold unsalted butter, cut into small pieces
1 large egg

Pulse the flour, sugar, and salt together in a food processor (You may also work the dough by hand with a bit of elbow grease). Scatter the butter over the top and pulse until the butter is coarsely cut in and they resemble the size of peas. Lightly whisk the egg, just so it's broken up, and pour over the dough mixture. Pulse in 10 second intervals until the dough comes together. After a few pulses the dough will change from dry and grainy, to one moist clump. Turn the dough out onto a work surface and knead lightly to incorporate any dry ingredients. Form the dough into a disk shape, wrap in plastic wrap and chill in the fridge for at least 2 hours.

Once properly chilled, roll the dough out on a floured surface into a circle about 12 inches round. Carefully transfer dough into a buttered 9 inch tart pan with removable bottom. Trim the crust to about a 1/2 inch overhang and fold it over on itself so that the crust walls are double thick. Pierce crust all over with a fork. Freeze the crust for at least 30 minutes prior to baking.

Preheat oven to 375 degrees. Cover the crust tightly with buttered aluminum foil. Parbake (partially bake) the crust in the oven for 20 to 25 minutes. If any of the crust has puffed up during baking, gently press it down with the back of a spoon.

For the filling:

1 1/4 cups heavy cream
1/2 cup unsalted butter, cut into eight pieces
1 cup granulated sugar
1 3/4 cup frozen cranberries
2 cups unblanched sliced almonds

Put the heavy cream and butter into a saucepan over low heat just until the butter is fully melted. Remove from heat. Pour the sugar evenly into a deep 10-inch skillet and place over medium-low heat. The sugar should turn a pale yellow, then gold, and then a deep caramel color. Do not stir the sugar, just leave it be. If it appears that it is unevenly browning, lift the pan and swirl the sugar around and adjust the heat as needed. This was one of the hardest parts for me, not stiring the sugar, but trust me, it will be alright.

Once the sugar has completely caramelized, slowly pour the cream and butter in, whisking continuously. At first I poured a tablespoon or two in at a time and whisked until it was fully incorporated, and then very gradually added more and more. Be cautious as the caramel is very hot and may splatter. And it will take several minutes and a lot of whisking; be patient.

When the caramel is complete, add the cranberries and almonds and stir until everything is coated. Pour the mixture into the parbaked tart shell. Place the tart shell on a sheet pan (this is in case the caramel overflows) and bake at 350 degrees for 20 to 25 minutes until the caramel is bubbling around the edges. Remove the tart from the oven and let stand for 1 hour.

Remove the tart sides from the bottom and serve warm or at room temperature.