Right Now

Time: 5:04pm

In my mug: I had an eggnog latte on my drive

On the stereo: Peter Bradley Adams

In my belly: an apple most recently, but a yummy oatmeal coconut cookie tash gave me before that

In the fridge: eggnog and perogies

Last thing on the laptop: looking up stuff about greece

On my wish list: A really big wood cutting board

Looking forward to: Tonight with Tash and Erin at the Christmas Craft Market here in Vancouver followed by dinner at Nuba(hopefully) and Hunter's birthday tomorrow!

On the nightstand: Baking for all occasions by Dorie Greenspan

Recently satisfied: Getting a great price on flights

Chocolate Peppermint Bars

These treats are addictive.  There is your warning.  They’re crispy and topped with a lot of chocolate.  I made them before I started decorating the house for Christmas and haven’t been able to stop myself from eating more.  The bars use Candy Cane Kisses which I bought specifically for this purpose.  I am not normally a fan of Kisses. Not to sound like a snob, but the chocolate sucks.  These seasonal ones have actual candy cane pieces that are awesome little bits of texture and minty flavour.  So first you get a crispy, chewy bar topped with chocolate, then, Candy Cane Kisses, and finally white chocolate.  Maybe you can understand why I can’t put them down?

Chocolate Peppermint Bars 

I halved the recipe as per my usual

Adapted from here

240 g (2 c) flour

1/4 t salt

250 g (1 c) butter, at room temperature

200g (1 c) sugar

1 t vanilla

1 egg yolk

8 oz semi-sweet chocolate, chopped

1 1/2 c chopped Hershey’s candy cane kisses

2 oz white chocolate

Preheat oven to 350 F.  Spray a 13x9 pan with nonstick spray.  Then line with parchment paper, leaving an overhang on the short sides of the pan.  Lightly spray the parchment too.

Whisk the flour and salt together in a small bowl.  In a mixer, mix butter until creamy (about two minutes).  Add your sugar until light and fluffy, around three minutes.  Scrape down the bowl and then add vanilla and egg yolk.  Gradually add the flour mixture, beating on low just to blend.  

Drop the dough into the pan. Using moistened fingertips press in an even layer.  Pierce dough all over with a fork and bake for 20-25 minutes.  The cookie base will be light golden brown and slightly puffed with the edges starting to come away from the pan.  Take out of the oven and immediately sprinkle the chocolate over.  Let stand for 5 minutes before spreading the now melted chocolate over the cookie base in an even layer.  Right away sprinkle the kisses over the melted chocolate.  

Stir the white chocolate in a medium bowl set over a pan of simmering water until melted and smooth.  When the chocolate is ready drizzle it all over the kisses and let it set for at least 30 minutes.  

Polish Night

We did it! We booked the flights It took a really long time on hold and an extra $600 but we fly into Paris April 18th and fly out of Brussels July 18th! I can hardly believe it. So to celebrate we decided food was in order. I made a list of the countries we are planning to see (I've been planning these countries 12 months already!) and a food associated with each country. Yesterday we started with perogies from Poland. We want to go to Krakow and side trip at least one day in Auschwitz. It's going to be an insense few days full of perogies, vodka (ew) and saurkraut.

Sorry about the quality of the photos, I hate photographing dinner but I want to remember all these meals.

Shane did an awesome job, they were so good! He made this dough recipe. We filled some of them with potato and cheese, and some with potato, cheese, sausage and thyme. After we boiled them we fried them with bacon, onions and topped them with sour cream.

November 15

Spent yesterday going out for lunch to Rowena's with Shane, which was a very enjoyable expierence. On our way there we checked out the hazelnut farm, which I'll have to tell you about some day soon because their products are phenomenal. We also went to the honey farm to stock up. To finish the night we made perogies and watched travel videos after we finally changed out fights to europe.

Today I decorated for Christmas and argued with Shane wether or not to listen to Christmas music! Anyway the decorating is coming along slowly. Already its better than I've ever done. Go me.

Peanut Butter Chocolate Pudding

Do you ever have those moments when your recipe list is a mile long, but you see something you know will jump right to the top?  Usually it’s a flavour. Something you didn’t know you were craving, but nothing will seem right until it’s in your hands (and in your belly.)  Maybe it’s just me. Maybe it’s because my world revolves around food and my brain just isn’t quite wired like everyone else's. I guess that makes you kind of lucky, because I’m bringing you this recipe exactly 48 hours after I first laid eyes on it and not a moment to soon.

This recipe sat with me because of the flavours. Peanut butter and chocolate, two of my absolute favorites.  If there is a combination I know will never quit working, it’s these two.   Pudding has been on my mind lately, popping up all around me so I can never quite forget. Natasha, this recipe is for you because I know it’s been on your mind too.  

The chocolate layer is not to sweet, but rich and dark and the peanut butter layer is light and sweetens the whole pot up nicely.  I added whipped cream and purposely didn’t sweeten it. It didn’t need it.  Even though I know it’s a pain in the butt, I recommend that you add the whipped cream too.  It adds a wonderful contrast in texture.  Cooked pudding is a lot thicker than the instant stuff, it’s more like a a nice thick ganache, so a little goes a long way!  I lapped this pudding up. Right to the very last drop it was smooth, creamy, thick and totally easy. So if I come over to your kitchen I better not see a boxed pudding mix stashed away somewhere. Your body, and taste buds, deserve better.

What about you?  What is your ‘can’t wait’ recipe?

Peanut Butter and Chocolate Pudding  

a half batch of this made 5 servings for me

Peanut butter layer

100g (1/2 c) sugar

1 T cornstarch

 1/8 t salt

1 3/4 c milk

1/2 c cream

1/2 c natural peanut butter

1 t vanilla

Chocolate layer

75 g (6 T) sugar

1 T cornstarch 

2 T cocoa powder

1/8 t salt

1 1/2 c milk

1/2 c cream

4 oz bitter or unsweetened chocolate, chopped

1 t vanilla

1/2 c whipped cream

For the peanut butter layer mix the first three ingredients in a medium saucepan.  Slowly incorporate milk and cream.  Place over medium heat and stir often until the mixture comes to a boil.  Boil for 20 or so seconds, whisking constantly so it doesn’t burn and then beat in peanut butter.  Boil until thick whisking often for about 30 seconds.  Immediately take off heat, stir in vanilla.  Divide pudding into 8-10 serving cups.  Chill uncovered while you make the chocolate layer.

For the chocolate layer mix together first four ingredients in a large saucepan (or just rinse the other pot, if you, like me, don’t have a dish washer).  Gradually whisk in milk and cream.  Bring to a boil stirring frequently over medium heat.  Boil until thick, whisking constantly for about 20 seconds, then add the chopped chocolate and stir while melting until the mixture boils for another minute.  Remove from heat and whisk in vanilla.  Let the mixture sit for around 5 minutes.  Divide mixture among dishes and refrigerate uncovered until cold, at least two hours.  

Before serving whip cream and spoon over pudding.  

Music!

I just wanted to tell my future self (since I'm the only one who read this!) that this is an awesome song. I've listened to it for at least a year now. But just so I don't forget and for your listening pleasure.

Don't mind the dumb video just listen.

Cranberry Orange Shortbread Cookies

Week four of ten weeks of Christmas cookies.  HOW CAN IT BE WEEK FOUR ALREADY??  Sorry, I’m just a little worried about where my time has disappeared to.  Has anyone seen it?

I made these little, very unassuming bites of Christmas three days ago.  I had sort of a bake-a-thon-alyssa-has-gone-crazy day.  I love those.  I just bake everything that’s made my To Bake list in the last few days and give it all away.  

These freeze really well, so they, or some variation of them will be in my treat boxes. 

Cranberry orange shortbread cookies

Go here and see pictures that are a million and ten times better than mine!

The cranberry adds an awesome chewy contrast to the crisp cookie and the orange is Christmas in a fruit.  They’re easy and fun and versatile.  Enjoy.

Makes enough for two people to consume in a few days, maybe 18-24 cookies.  The recipe doubles very easily.

92 g (1/2 c + 2 T ) butter, room temperature

75 g (1/4 c + 2 T) icing sugar

1 t vanilla 

1/4 t almond extract

1/2 T orange zest

1/4 c dried cranberries, chopped

120 g (1 c) flour

1/8 t baking powder

small pinch of salt

Beat butter with mixer on medium speed until smooth and creamed, about 1 1/2 minutes.  Slowly add the icing sugar, beating until smooth.  Add vanilla, almond extract, orange zest and cranberries and beat until smooth.  

On low speed mix in flour, baking powder and salt until blended. 

Form dough into a log about 1 1/2 inches wide and wrap with plastic wrap.  Refrigerate  for at least one hour.  

Preheat oven to 350 degrees.  Line a baking sheet with parchment or silpat.  Remove plastic wrap and slice 1/4 to 1/2 an inch thick rounds.  Space at least one inch apart.  They don’t spread much.  Bake for 12 minutes or until lightly browned.