Bake it: Easy Biscotti

Bake it: Easy Biscotti

The crunchy cookies are delicious with a cup of hot coffee, tea or coco. You can alter the recipe by adding chocolate chips, bits of toffee, or other nuts. This recipe is as close to no-fail as you can get and perfect for a beginner.

Ingredients:
2 c. flour
3/4 c. sugar
1-1/2 tsp. baking powder
1-1/2 c. slivered un-blanched almonds
3 eggs
2 tsp. vanilla
1 Tbsp. lemon zest
Optional: chocolate for drizzling and a double boiler

Step:


1. Preheat oven to 350 degrees Fahrenheit. In a mixing bowl, combine flour, sugar and baking powder. Add almonds.


2. In another small bowl, whisk together the eggs, vanilla and lemon zest. Fold the egg mixture into the dry ingredient mixture.


3. Stir until the dough is stiff. Place on a floured surface and split in two. Roll each piece into a log. Long and flat for smaller pieces or short and puff for larger pieces. Place the logs on the baking sheet and flatten them slightly, leaving a couple of inches between them .


4. Bake for 25 minutes. Remove from the oven and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally.

5. Place the slices (cut side down) on the baking sheet. Bake for another 10-15 minutes. Cool.


6. Optional: Melt chocolate in a double boiler and use a spoon to drizzle it onto the biscotti.

Bake it: Fruit Pizza

Bake it: Fruit Pizza

You’ll flip for this sweet twist on pizza. This recipe uses fresh fruit and a delicious glaze to make an amazing dessert treat. From the Sweet Tooth episode of Creative Juice.

Ingredients:
Store-bought pizza dough (Trader Joe's has a good one)
½ cup powdered sugar
½ teaspoon cinnamon
flour for kneading
butter for greasing the pan
8 ounces Neufchatel or cream cheese, softened
1/3 cup granulated sugar
2 cups sliced fruit, such as strawberries, pineapple, kiwis, mango slices
½ cup apple or pineapple juice
1 Tablespoon cornstarch
1 Tablespoon lemon juice
12” pizza pan
Hand mixer.

Steps:

1. Sprinkle flour onto your work surface. Sprinkle the powdered sugar and cinnamon onto the work surface and knead into the purchased pizza dough. Add more flour as necessary when the dough becomes sticky.

2. Lightly butter the pizza pan. Spread dough to the edges of the pan gradually, allowing the gluten in the dough to rest for a few minutes if the dough ball resists going to the edges of the pan. Bake at 425 degrees (or according to the pizza dough packaging) for approximately 15- 20 minutes, until the bottom is golden.

3. Beat 1/3 cup of granulated sugar into the Neufchatel or cream cheese using the hand mixer. Spread the cheese mixture onto the cooked dough.

4. In a small saucepan without heat, blend the lemon juice and cornstarch. Add the apple or pineapple juice. Heat until thickened and transparent.

5. Arrange the fruit on the cheese filling. Spoon the heated juice over the fruit. Cover and chill the pizza for an hour or two before serving.

Bake it: Banana Rum Pie

Bake it: Banana Rum Pie

Don't let the addition of curry powder to the crust scare you! This is delicious - yummy.

1 1/4 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/2 cup packed dark brown sugar
8 ounces cream cheese, softened
1 teaspoon finely grated fresh lemon zest
1 cup chilled heavy cream
4 teaspoons dark rum
4 firm-ripe bananas

Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.

Zest a lemon.

Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.

Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.



Thinly slice bananas and arrange evenly over bottom of crust.


Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

Bake it: Brownie Muffin Bites

Bake it: Brownie Muffin Bites

There is nothing better than baking a fresh batch of brownie muffins to warm up on a winter day. The warm oven, aroma of baking brownies, the rich chocolate flavor and hint of zesty orange in each bite sized brownie will have your friends and family begging for more.

Kids will love helping out in the kitchen making this simple and delicious recipe. Toddler cooks can help with stirring the melted butter and chocolate together, sprinkling the chocolate chips and topping the baked muffins with orange whipped cream.

Older kids can work on their measuring skills by measuring the wet and dry ingredients, practice using a mixer by blending the chocolate, eggs and sugar and test for doneness by inserting a toothpick near the center of the brownie muffins until it comes out clean.

For a variation on this sweet treat, you could add a caramel to the top of each brownie muffin for the last 5 minutes of baking or sprinkle the top of baked muffins with confectioners sugar.

In my home, it does not matter if it is winter, spring, summer or fall, this family favorite dessert is always a hit and I hope you and your family will enjoy them as much as we do.

Brownie Ingredients:
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
3 eggs
2 cups sugar
1 teaspoon orange extract
1 cup all-purpose flour
1 cup (6 ounces) semisweet chocolate chips

Mousse and Orange Cream Ingredients:
4 ounces high quality bittersweet chocolate
½ stick butter
3/4 cup heavy whipping cream
2 Tablespoons powdered sugar
1 Tbsp. fresh orange zest, chopped
orange peel curls for garnishing

Steps:
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Beat in extract. Gradually add flour to chocolate mixture.

Pour into a greased mini muffin pan. Sprinkle with chocolate chips. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

While still in the pan, use a large spoon to indent the center of each brownie muffin to form a small cup. Remove the muffins from the pan and cool completely on a wire rack.

Meanwhile, cut the mousse chocolate and butter in small pieces. Melt the butter and chocolate together in the microwave on low for one-minute intervals, whisking between each.

In a chilled metal bowl, whip together the whipping cream and powdered sugar with a hand mixer. Fold orange zest into ¼ of the mixture. Fold the chocolate mixture into the other ¾ of the whipped cream by hand.

Spoon or pipe the mousse into the brownie muffin cups. Top each with the remaining whipped cream and an orange peel twist. Serve immediately.

Bake it: Marinated Kalamata Olives

Look for un-marinated olives in bulk at your local grocery store. The pic above is from Goldern Farms market near my house. I buy tons of produce from them. Most stores will stock olives in cans or jars. This is a great way to add a little flavor and zest to them.


Pour boiling water over the olives. Scoop out the olives and transfer to a storage container. Discard the water. This cleans the olives and removes any waxy or oil buildup.


Chop 3 cloves of garlic and slice 1 clove.


Add a the garlic, a few peppercorns and a few red pepper flakes to the olives.


Add a generous amount of olive oil to the olives. Toss to coat.


Refrigerate overnight. Toss a few times to keep moist. Serve at room tempature, scoop out the olives from the oil with a slotted spoon. Delicious on their own or with hummus and pita.

Bake it: Peppermint Bark

I love this time of the year! I feel like a busy kitchen elf, baking cookies, making sweet breads and my famous peppermint bark. Homemade treats never last long so I always suggest doubling sweet treat recipes! My sister is making something similar this week - but she is substituting the peppermints for lemon drops and coffee candy.

*peppermint bark tutorial*

Shop List:

12 oz. quality white chocolate, finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
12 oz. bittersweet or semisweet chocolate, chopped
1/2 cup whipping cream
1 Teaspoon peppermint extract

Kitchen Tools:

Measuring cup
Rubber spatula
Sharp knife
Aluminum foil
Cookie sheet

Bowl

Sauce pan

Packaging:

Glass jar
Ribbon,

Tag

Ornament

Note: This recipe makes around 1-1/2 pounds.

Line the cookie sheet with a 12" length of foil.

Combine bittersweet/semisweet chocolate, whipping cream, and peppermint extract in a bowl set over saucepan of barely simmering water - (homemade double boiler) - do not allow bottom of bowl to touch water) until chocolate is melted and smooth. The chocolate will feel warm to touch. Remove from over water.

Pour the chocolate onto the foil. Using the rubber spatula spread an even layer of chocolate over the foil. Sprinkle half of the crushed peppermints over the chocolate. Chill in the refrigerator until set, about 20 minutes.

Remove the chocolate and peppermint from the refrigerator. Melt the white chocolate in a bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth. Remove from over water. Pour all of the white chocolate over the chilled chocolate and peppermints. Using the rubber spatula spread the white chocolate in even layer. Top with the remaining crushed peppermints. Refrigerate until very cold and firm, about 25 minutes.

Once hardened, use your hands to break the bark into chunks. Allow bark to stand 15 minutes at room temperature before serving. (Note: This recipe can be made 2 weeks ahead and chilled in an airtight container.)

For gift giving, package the peppermint bark in clean glass jars. Glue stick wrapping paper scraps to the metal lid. Attach a bow, ornament and a tag.

Homemade Hard Candies

Classic Hard Candy

The ingredients are simple, the steps are so easy and the flavors are divine. You can create a traditional lemon, English toffee or peppermint candy or try something a little more modern like root beer, pina colada or cappuccino candy.

Candy making shops and online suppliers have many different molds and flavorings. You can create lollipops or mini heart shapes, you can add exotic colors and delicious flavors the sky is the limit when it comes to making hard candy.

This classic recipe, with delicate lasting flavor and just enough sugar, always tames my sweet tooth. If you make a batch for yourself or as a gift, I guarantee it won’t be long before you are boiling up a second batch. One note about making candy, it best done on low humidity days. A rainy day can ruin a batch of candy.

Classic Hard Candy
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon raspberry food grade flavoring
6 drops red food coloring
powdered sugar
candy thermometer
cookie sheet with a lip, greased with vegetable oil

In a large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Add your candy thermometer to the pan (avoid touching the bottom of the pan) Bring mixture to a boil without stirring. When syrup temperature reaches 260o F, add 6 drops of food coloring. Do not stir.

When the temperature reaches 300o F, promptly remove from the heat. After boiling action ceases, add flavoring and stir. Pour onto the cookie sheet. When cool, break into pieces and dust with powdered sugar to prevent sticking. Store in airtight containers.

bake it: Sweet & Spicy Salsa made with leftover Cranberries

Sweet & Spicy Salsa made with leftover Cranberries

Ingredients:
Cooked cranberries (sugar & water method)
1 package of salsa
chips

Steps:
Drain the excess juices from the salsa, blend the cranberries into the salsa one scoop at a time until you are satisfied with the sweet to hot ratio.

Serve with corn chips, guacamole or sliced cold cuts, crackers and goat cheese.

For more info on how to prepare cranberries, visit this post.

bake it: Cranberry Sauce and Leftover Ideas

bake it: Cranberry Sauce and Leftover Ideas

One of my favorite holiday dishes is homemade cranberries. They are really so simple to make, I am not sure why anyone would buy them in the can. I make mine very simple, with just the addition of a little orange zest. You can adapt this recipe by adding nuts, chopped fruit or a little ginger.

Cranberry Sauce

Shopping List:
1 pound fresh or frozen cranberries
2 cups water
2 cups sugar
1 orange

Rinse: Clean cranberries with cool water, discard stems.

Boil: Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.

Add: Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Remove from heat.

Zest: Add the zest of an orange to the berries and blend well.

Chill: Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled. Can be made the night before.

Here are a few ideas for leftover Cranberry Sauce....

Ice Cream: Warm on the stovetop and spoon over ice cream.

Muffins: Add a scoop to homemade muffins.

Salsa: Add to hot salsa! so yummy.

Cheese and crackers: Add a dollop to goat or cream cheese.

Oatmeal: Add some nuts and cranberry sauce to oatmeal.

Cranberry Bars: Make like lemon bars - just substitute the cranberries for lemon.

Add your ideas in the comments!

bake it: Maple Sweet Potatoes

Maple Sweet Potatoes - You will want to make double!

shopping list:
3 1/2 Pounds Sweet Potatoes
Salt and Pepper
1/3 Cup Maple Syrup
4 Tablespoons Butter, Soft
Chopped Pecans
Electric Mixer

peel: Peel the sweet potatoes and cut into 1/2 inch thick slices.

boil: Place the potatoes in a stock pot, cover with cold water, add 1 tsp of salt, cover and
bring to a boil.

uncover: Once the water is boiling, remove cover, boil until the potatoes are very soft. -
about 10 min.

drain: Drain the potatoes in a colander.

combine: Add the syrup, butter, and salt and pepper to taste to the pan. Add the drained
potatoes.

whip: Use an electric hand mixer to whip the potatoes. Begin on low and increase as needed.

top: Transfer to a table ready bowl and top with a few chopped pecans.

make ahead: This can be prepared earlier in th day and reheated just prior to meal time.

serves: 8 prep: 20 min cook: 1 hr

bake it: Thanksgiving Roasted Veggies

One of my favorite side dishes to make for Thanksgiving is roasted veggies. This dish is so simple to make and it can be prepared in advance.

shopping list:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 pinch salt and freshly ground black pepper
Roasting pan

preheat: 475 degrees

combine: In a large bowl, combine the veggies

combine: In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
toss: Toss the oil mixture with veggies. Spread evenly on a large roasting pan.

roast: Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through.

make ahead: This can be prepared earlier in the day and reheated just prior to meal time.

serves: 8 prep: 20 min cook: 40 min

bake it: Easy Thanksgiving Turkey

Picture from the Reynolds website

shopping list:
12 to 24 pound turkey, thawed

1 Reynolds Oven Bag, Turkey Size

1 tablespoon flour

2 stalks celery, sliced

1 medium onion, sliced

2 lemons, cut in half

Sprigs of each fresh basil, parsley, thyme, marjoram

6 large cloves garlic, split

Vegetable oil

preheat: oven to 350F.

shake: Dust/shake flour in Reynolds Oven Bag;
place in roasting pan at least 2 inches deep.

stuff: Remove neck and giblets from turkey. Rinse turkey; pat dry.
Lightly stuff the turkey with herbs,lemon, celery, onion and garlic.
Brush turkey with oil. Place turkey in bag.

close: Seal the oven bag with nylon tie; cut six 1/2–inch slits in top.
Insert meat thermometer through bag into thickest part of inner thigh,
not touching bone. Tuck ends of bag in pan.

bake: until meat thermometer reads 180F
2 to 2 1/2 hours for a 12 to 16 lb. turkey
2 1/2 to 3 hours for a 16 to 20 lb. turkey
3 to 3 1/2 hours for a 20 to 24 lb. turkey

slice: For easy slicing, let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening oven bag.

tips & tricks: Estimate 1 lb per person for generous servings with leftovers.

Bake it: Zucchini Bread

Bake it: Zucchini Bread
from the Mini Gifts Episode of Creative Juice

Ingredients:
1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon peel
1 cup, packed, shredded zucchini (approximately 4 small zucchini)
1/2 cup chopped walnuts

Steps:
1. Grease and flour two 5-3/4" x 3" x 2" loaf pans and set aside. Steps:

2. In a large mixing bowl, stir together flour, ginger, baking powder, salt, and sugar. Add oil, eggs, lemon juice and peel, shredded zucchini and chopped walnuts. Stir to blend; don't over-mix.

3. Spoon batter into the prepared loaf pans, filling each about three-fourths of the way full. Bake at 350 degrees for 40 to 45 minutes or until a wooden pick inserted into the center of the loaf comes out clean.

4. Cool the zucchini bread in the pans on a wire rack for 10 minutes, then turn out the loaves and let them cool completely on the rack.

5. Slip each of the cooled loaves into a cello bag and wrap with a sleeve of natural-fiber paper or kraft paper. Use hole punches, raffia, tags or beads to embellish. Include the recipe for a gift that can keep on giving.

bake it: Freezing Avocados

In our new house we are so fortunate to have a large avocado tree in our back yard. I have been exploring ways to keep avocados longer so I can have a supply on hand for guacamole, sandwiches and salads.

I have determined the best way to keep them is to freeze them with a little lemon juice.

To freeze, mash the avocados with a fork. Add one teaspoon lime or lemon juice per avocado and mix well. Place the mashed avocados into a freeze-weight zip lock bag. Remove the air from the bag and then zip closed and freeze. Store for up to 2 months. Thaw the frozen avocados in the refrigerator.

Bake it: Chocolate Filled Mini Cakes

Bake it: Fig and Nut Pastrys

Fig and Nut Filled Pastry - So Yummy

Shopping List:
5-6 Fresh Figs
Agave Sweetener or Honey
Palmful walnts, pecans and pistachios
Frozen Pastry Squares
1 Egg Wash (whites with a bit of water mixed in)

Defrost pastry squares. Be careful not to handle them very much.
Pre-heat over to 350 degrees.

Chop the nuts into small pieces.
Remove the stem and skin of the figs.

Mash together in a bowl and add 1 tablespoon of agave.

Fill each pastry square with a dollop of the mixture.
Fold over to form a triangle,
wet one edge with water and press with a fork to seal.
Brush a egg wash over the entire top of each pastry.
Bake 350 for 20 minutes or until golden on top.
Very yummy with vanilla ice cream or port wine.

Thyme and Goat Cheese Ball

Thyme and Goat Cheese Ball

Football Snack Time

This time of the year my home turns into a full time football house and I love every single moment. I must admit that it is not because I am watching every play, scrutinizing over Tom Brady’s ankle or even thinking about Favre’s return to the game.

I love half-time shows, watching my hubby and his friends shout at the TV, ice cold beers and making yummy snacks for the game. Over the years, I have tested many appetizer recipes on “The Guys” during a game and have come to the conclusion that they will eat anything while watching a good football game.

Here a few of our favorite recipes that will kick start your next football party and a quick trick for frosting beer glasses.

Herb Roasted Nuts:
1 c. each pecan halves, walnuts, cashews and almonds
1 Tbsp. finely chopped fresh rosemary
1 tsp. dried thyme leaves
1 tsp. dried oregano
1/2 tsp. cayenne pepper
2 Tbsp. brown sugar
2 tsp. sea salt
3 Tbsp. unsalted butter, melted

1. Preheat oven to 375 degrees. Spread the nuts on a baking sheet and toast for 10 minutes or until they are lightly golden brown.

2. In a large saucepan, combine the herbs, cayenne, brown sugar, salt and melted butter; cook and stir over medium heat for 1 minute.

3. Add the toasted nuts; cook and stir constantly over medium heat for another few minutes to coat and glaze the nuts. Serve either warm or cooled.

Baked BBQ Wings:
4 pounds party sized chicken wings
2 bottles bbq sauce

1. Wash the chicken and pat dry.

2. Working in a glass baking dish, pour the bbq sauce over the wings and toss to coat, evenly spared the wings and bake at 400 F for an hour or until meat falls off the bone.

Goat Cheese and Thyme Ball:
4 ounces cream cheese
small package of goat cheese
10 ounces grated Swiss cheese
2 tablespoons chopped fresh thyme
1/2 teaspoon freshly ground pepper
2 tablespoons vodka - optional
1/2 cup chopped fresh chives
1/2 cup chopped walnuts
salt to taste
wax paper

1. In a large bowl combine softened cream cheese, goat cheese, pepper, salt, vodka and half of the thyme bland until smooth and creamy.

2. Add the swiss cheese and continue to mix. Place in the refrigerator for 3 hours.

3. Combine in a bowl the chives, remaining thyme and the walnuts. Place a piece of wax paper on your work surface and evenly spread the mixture onto the wax paper.

4. Roll the cheese mixture into 3 in balls (you should get about 3 balls) Roll each ball in thyme, walnut and chive mixture until the ball is top coated. Wrap in plastic wrap and chill until you are ready to serve.

Frost a Beer Glass:
Begin with a clean beer glass, dip the glass in cool water (don't dry) and place in the freezer for 30 minutes. After 30 you will have a perfectly frosted glasses! Cheers!