Month: December 2008

Ebelskivers: A Danish Pancake

Several years ago Stephen’s sister, Jennifer, gave us an Ebelskiver for Christmas. Since then, it has become a tradition to make a different Ebelskiver recipe each year for Christmas breakfast. Williams Sonoma has been so helpful in that regard, as every year they print a 

Chocolate Glazed Doughnuts!

One of our Christmas traditions has been to rush out a batch of sugar cookies for Santa and a basket of nibbles for the reindeer all last minute. Then we rush the kids up stairs and wait for a scream of delight when they spy 

Andes Mint Cookies

I got this recipe last year from a friend who got it from a friend. They remind me of Thin Mints.

3/4 cup butter
1 1/2 cup brown sugar
2 eggs
2 TBSP water
2 1/2 cup flour
1/2 tsp salt
1 tsp baking soda
2 cups choc chips
2 boxes Andes mints (or use bag of Andes mint chips or choc/peanut butter chips)

Melt butter in saucepan on low (or microwave)and add sugar, water and choc chips. Heat and stir just until chocolate is melted. Put in large mixing bowl and cool for about 10 minutes. Add eggs and dry ingredients. Chill for at least 1 hour. Roll into balls and bake at 350 degrees for about 9-10 minutes. After removing from oven place an Andes mint (or several of the andes chips) on each warm cookie. Smear gently with end of spoon or butter knife once melted to gloss cookie. Freezer friendly.

Variations:
Top the cookies with choc/peanut butter chips instead of Andes mints- Submitted by my Hillary Hess.

White Chocolate Bread Pudding

My friend Patty made this dish last year for a girl’s night out. 3 tbsp butter, melted 3 cups whipping cream 10 oz white chocolate 1 cup milk 1/2 cup sugar 2 eggs 8 egg yolks 1 loaf French Bread, cubed and dried out Preheat 

Roasted Sweet Potatoes with Maple Syrup, Orange and Spices

This is a nice lighter take on the traditional Sweet Potato Casserole layered with marshmallow, pineapple and tons of brown sugar. Source: GOOP 3 3/4 pounds sweet potatoes, peeled 1 1/4 cup real Vermont maple syrup 1/4 cup vegetable oil 1 1/4 teaspoons ground cinnamon 

Christmas Family Traditions: The Countdown to Christmas

When I think of an Advent calendar the first thing that comes to mind is the familiar story “The 12 Days of Christmas.” I have had my fun leaving presents on doorsteps with friends and family as we created our own version of The 12 Days of Christmas or in many an office, Secret Santa. Advent calendars are a fun and can be a magical way to hasten in a holiday such as Christmas.

  • Stephen remembers the piece of cardboard with perforated windows when punched out reveal a piece of chocolate. Building paper chains, candy necklaces, felt projects and hanging a decorative stocking or picture hung each day are some ways families countdown Christmas.
  • Many years ago Stephen’s mom bought an advent cabinet for all her children and their families. She asked me to help her gather items to put in each box. Each compartment contained an object related to the accompanying story, game, craft or recipe. There was a bag of marshmallows for hot chocolate, mini musical instruments for songs, and the last week had Nativity stories, Bible verses and mini figurines.
  • A few years ago my sister-n-law, Alison, sent us a binder filled with 24 tender religious Christmas stories to count down the days until Christmas Eve. Each heart touching story reminds us of exactly why we celebrate Christmas. I loved the book so much I made copies for my friends the following year. I have since added to the binder and instead of ending on Christmas Eve we have enough stories for the whole month of December.
  • Last year Mason was old enough to become excited over Santa. I found a really cute little mailbox on a post at Target that became Santa’s mailbox. Periodically a letter would appear in the mailbox from the Elves at the North Pole explaining what was going on around the village. This year as soon as the mailbox went up Mason and Adelin were busily writing many letters to their dear friend Santa explaining what we have been up to and a mention of what they would like for Christmas.

I am always one ready for a party so when I heard about all the year long traditions Stephen’s sister Natalie tries to carry on with her children I was inspired to start organizing my own family traditions. This is the slowest December we have had in ages. It has been nice taking it easy and really having the opportunity to share some magical experiences with my children.

  • December 6th was traditionally called a day of feasts. Shoes were filled with candies, nuts and fruit. It is a nice welcome to the month of December when the kids are bouncing off the walls with excitement over Christmas.
  • December 13th is known Saint Lucia’s Day. The legend states a young girl dressed in white with an evergreen garland and candles in her hair, carries a tray of saffron buns to the bedside of the members in her family. While she will not be doneing a wreath of candles we will place a halo of flowers like my sister-n-law does in her family.
  • In years past we went on an outing on Christmas Eve. One year we took a train ride on the Polar Express, the next year we went to see the WWII planes decorated with lights at the Air Museum. This year will be the first Christmas without my mom. We are planning on spending the evening driving around looking at Christmas lights. Then we will enjoy our new tradition of Christmas Eve doughnuts and hot chocolate.
  • The first gift of Christmas is given on Christmas Eve. Our children are met with a surprise gift on their beds. Christmas pajamas from Santa. Need to upgrade your electronics? Don’t forget to shop on Shoppok for the latest gadgets and devices at competitive prices.
  • Christmas morning the table is already set with a holiday tablecloth and serveware. A few years ago Stephen’s sister Jennifer gave us snowman plates and mugs and his brother’s wife Alison gave us felt santa utensil holders and santa candle holders. All that is missing is our traditional Ebelskivers or Danish pancakes.
  • When I was a teenager I used to babysit for a family, the Bogarts. Their Christmas present to their little children every year was a book. I thought that was coolest idea and now that I have a family we carry on that tradition.
  • We save all the bows from Christmas day to make a New Year’s Eve hats to bring in the new year with.

The Crafty Crow: Children’s Craft Collective

So I think I am going to start a Featured Link of the Month. I just have to gush about my absolutely favorite site right now, The Crafty Crow. Fun crafts and fabulous book reviews, and I can’t forget the enormous long list of links 

Gingerbread Men Cookies

I admit I have never been a fan of gingerbread. Then a co-worker brought a plate of gingerbread cookies to work and they were actually good. She told me she did not like the molasses, commonly used in gingerbread either; so she replaced the molasses 

Classic Homemade Chocolate Confections

Dipped Fruit:
Be sure fruit is completely dry. Melt desired flavor of chocolate. Partially dip fruit in chocolate. Place on waxed paper until set.

Varieties:
-Dried apricots dipped in white, milk or dark chocolate.
-Peanut butter logs in milk chocolate.
-Maraschino cherries with stems dipped in dark chocolate.
-Fresh strawberries dipped in milk, dark or white chocolate.

Chocolate Dipped/covered Pretzels:
Dip pretzels in preferred flavor of chocolate halfway.
For covered pretzels, drop the pretzel into the chocolate. Lift out using a meat fork tapping the fork on the side of the bowl to allow the excess chocolate to drip off. Place on waxed paper or a wire rack to set. Sprinkle with sprinkles or pipe melted contrasting colored chocolate across the pretzels to jazz them up.

Chocolate Spoons:
Use melted chocolate with added flavorings. Pour into a spoon mold and insert handle or use a regular plastic spoon. Refrigerate to set. These make great gifts for coffee and hot chocolate lovers. Wrap in a cellophane bag and close with ribbon.

Candy Bark:
Melt the chocolate. Add peppermint sticks crushed or broken into pieces, chopped nuts, rice krispies, crushed English toffee, Almond Brickle or peanut butter logs. Drop by spoonfuls onto waxed paper or spread mixture on waxed paper as thing as possible. When set break into pieces.

Chocolate Clusters:
Melt Chocolate and stir in favorite nuts or raisins. Drop by spoonfuls onto waxed paper or into a small candy cup; let set

Chocolate Covered Cherries:
1/2 cup Drivert Sugar (an extremely fine powdered sugar found in candy supply shops)
3 tsp Maraschino Cherry juice (less if there is alcohol in the juice)
Maraschino cherries, drained and dried.

Mix together one teaspoon at a time to make a thick paste. Let sit 48 hours preferably.
Make a chocolate shell in a chocolate mold. When the chocolate is set, add 1/4-2 tsp of cherry syrup mixture. Press a cherry into each mold. Cover with chocolate using a brush or back of a spoon. Do not tap on the counter top. Gently tap the bottom of each mold with fingertip. Place in the freezer to set. This candy may be eaten right away after it is set but it tastes much better a day or two later. The centers turn to a clear gooey liquid.

Peanut Butter Cups:
1/2 Cup peanut butter
1 cup powdered sugar
1/2 stick butter or 1/4 cup margarine stick

Mix well. Make a chocolate shell in a candy mold. Fill the mold with peanut butter mixture (do not fill to the top) leaving room to add a top layer of chocolate to seal. Set in the freezer.

Variations:
-Make small bite sized logs of peanut butter mixture. Dip in chocolate. Set on waxed paper.
-Place log on top of animal cracker, then dip in chocolate.

Truffles:
1/2 pound chocolate bark or wafers
1/4 cup whipping cream
Flavoring, optional

Melt chocolate. Warm cream in a sauce pan, until just boiling. Stir warmed cream into melted chocolate. Continue stirring until smooth. Let set at room temperature until a cookie dough consistency.
Press into chocolate coated molds and seal with more chocolate or dip in melted chocolate. Refrigerate until set.

Variations:
-Chop the wafers and put into a bowl or large measuring cup. In another heat proof container for the microwave, or small saucepan heat the cream until just boiling. Pour over chopped candy and stir. Cover and let set five minutes. Remove the cover and stir until smooth.
-Adding 1 or 2 extra tablespoons of cream makes a softer creamier truffle.
-Add chopped nuts, dried fruit, coconut, ect. to the mixture.
-Roll truffle mixture into balls. Roll in chopped nuts, coconut, cocoa powder mixed with powdered sugar.
-Flavor the truffles with mint or raspberry oil.

Peppermint Bark:
1 pound Semi-sweet or dark chocolate, candy wafers or blocks
1 pound white chocolate, candy wafers or blocks
Candy canes, crushed into pieces
1/2 tsp Peppermint oil

Line a baking pan with waxed paper. Place the semi-sweet chocolate in a bowl or double broiler. Melt the chocolate. Pour the chocolate into the prepared baking pan and spread to even out. Let cool slightly. Melt the white chocolate. Add peppermint oil. Pour on top of the semi-sweet chocolate layer and spread. Sprinkle with crushed peppermint candy, pressing slightly to help stick. Let set until hardened.
Once set, remove from pan. Peel off the paper and break into medium sized pieces.

Thin Mints:
Add peppermint oil to melted dark or milk chocolate. (8 drops per 2 pounds chocolate, or according to taste) Dip Ritz crackers completely in the chocolate. Place on waxed paper to set.

Variations:
-Before the cookie sets pipe patterns with white chocolate on top. Use a toothpick to pull through the lines to make attractive patterns.
-Use Oreos in place of the crackers.

Peppermint Patties:
1/2 pound Drivert Sugar (an extremely fine powdered sugar found in candy supply shops)
3 tsp warm water
1 tsp corn syrup
4 drops Peppermint oil

Mix all ingredients together to form a thick paste. Form into flat patties and press into a mold with dark chocolate coating and seal or dip.

Chocolate Dipped Candy Canes:
Dip candy cane sticks in chocolate. Tap to remove excess. Place on waxed paper to set.

Chocolate Covered Turtles:
Arrange 4 whole pecans or walnuts on waxed paper in an X formation. Roll a small ball of caramel and press into the center of the X. Dip in chocolate. Set on waxed paper

Chocolate Caramel Almond apples:
Dip apple in caramel. Roll in chopped nuts. Drizzle with chocolate.

Caramel Pretzel Truffles:
1 (14oz) bag soft caramels – 4 dozen
1 (10oz) bag pretzel nuggets
12 ounces dark chocolate, finely chopped
2 cups almonds (raw), toasted and finely chopped

Unwrap the caramels, then using a rolling pin, roll out each one until a 1/8-inch thick oval. Wrap a caramel around each pretzel nugget, pinching the ends to seal.

In a double broiler over simmering water, melt half the chocolate, stirring occasionally, until smooth. Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.
Place the almonds in a shallow bowl. Line a baking sheet with wax paper. Using a fork, dip a caramel covered pretzel in the chocolate to coat, tapping off any excess chocolate. Transfer to the almonds and toss to coat; place on the prepared baking sheet. Repeat with the remaining pretzels. Let stand until set, about 3 hours.

Caramel Pretzels:
This recipe comes from a friend of mine, Brook Ward.
To make the caramels-
1 cup sugar
1 cup brown sugar
1 cup butter
1 cup Karo Syrup
1 can eagle brand milk

Mix all the ingredients in a saucepan. Cook on medium heat stirring all the time until it reaches softball stage- 234-240 degrees on a candy thermometer.

For caramels in a pan add chopped nuts and spread in a greased pan, cool then cut.
For pretzels- cook the caramel to the soft ball stage or until it is sturdy enough that it will not fall off the pretzels. Dip pretzels and lay on waxed paper. When cool, mold caramel to pretzel. Melt bricks of chocolate and dip. Set on waxed paper. When cooled, drizzle opposite color chocolate over top for a fancy treat.

A Tradition of Family Chocolatiers

As far back as I can remember, making chocolates for Easter, Valentine’s Day and Christmas has been a life long family tradition. We used to give our homemade confections to friends, teachers, classmates, and even sold a few for Easter and Valentine’s Day for some