Sunday, December 19, 2010

A return from my hiatus

I've been out of touch for almost a month now due to an unimaginable amount of school work including finals and term papers. But now school has subsided and ended for the semester, i have returned home to New York and once again find myself in my mothers kitchen wondering what kind of goodies i can whip up. The holiday season is now in full force but i haven't had a change to really get in the spirt yet, so i  decided what better way to get back into the swing of things then to gather up some festive holiday recipes. so i begin my return from the underworld of finals, endless papers and sleepless nights with a slew of recipes that is sure to get anyone in the holiday spirt! 

Salty Caramel Croquembouche with Ricotta Cream
Check out the full recipe in fine cooking magazine or on their website at:

Snow Capped Macaroons
check out the recipe at: foodnetwork
Stylish Gingerbread men and women
love these twists on the classic gingerbread cookies from food network magazine, start off with any gingerbread cookie recipe then dress em up in these sweet outfits!

mini marshmallow: snip mini marshmallows in haf with scissors; toss in colored sugar ( it sticks to the cut side). attach with royal icing

fruit leather: cut fruit leather into pants and dresses and attach with royal icing. use thinned icing to make a shirt.
Sour belt: cut sour belts into strips and squares to make shorts or layered dress. attach the pieces with royal icing.

Triple-shot eggnog
serves eight:
3 large eggs, preferably pasteurized, separated
1/2 cup granulated sugar
kosher salt
1/2 cup dark rum
1/4 cup bourbon
2 tbs. brandy
2 cups whole milk
1 cup heavy cream
1/2 tsp. freshly grated nutmeg, plus extra for garnish
1/2 tsp. pure vanilla extract
whisk the egg yolks in a large bowl until they just begin  to turn a lighter shade of yellow add the sugar and a pinch of salt and whisk until thick pale yellow. whisk in the rum , bourbon and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended. chill the mixture, covered, for 4 hours or overnight. keep the egg white chilled separately in a medium bowl.
before serving, ship the egg whites to stiff peaks with a hand-held electric mixer. fold the whipped egg whites into the chilled yolk mixture. serve immediately, sprinkled with a a little freshly grated nutmeg, or chill for up to 4 hours. whisk the eggnog until smooth before serving.

Mix and Match Chocolate Bark
love this idea, gives you plenty of options you are sure to find one that suits your taste buds, plus these easy creations makes for prefect homemade gifts!
first: prepare the pan line a baking sheet with foil, shiny-side up; smooth out the creases
 second: pick your ingredients,
1 pound chocolate (whatever kind you like), 
1/2 cup, chopped crunch toppings: 
1/2 cup chewy toppings, chopped
spices (optional)
Third: melt the chocolate, check out for full instructions
fourth: spread it out
fifth: add your toppings 

Candy Cane Cooler
For Fusion:
2 cups fresh mint leaves, de stemmed
1 bottle quality vodka
directions: throughly wash mint leaves and place in a decanter or jar. empty vodka into container and muddle slightly to release the essential oils. store in a cool, dark place for at least three days- longer if you want a stronger taste.
for cocktail:
1tbs. crushed candy cane or peppermint candy
1 1/2 oz. mint-infused vodka
1/2 oz. B&B (benedictine and Brandy)
1/2 oz. half and half
peppermint stick
mint sprig for garnish
place crushed candy cane bits into pint glass. muddle the candy can slightly, breaking up the bigger plieces. do not muddle into a powder. add vodka, brandy and half and half and stir. our into a shaker with ice. shake lightly to chill and strain into old-fashioned glass full of ice. add a peppermint stick and stir. garnish with a mint sprig.


  1. Those are some sassy gingerbread kids! and one of my favorite cookies! yum!

    Jenn @ Peas & Crayons

  2. I see you are a fan of Fine Cooking, like me :) Love your blog and your pictures! I can't BELIEVE you made the croquembouche on the cover!! I am too impressed!!