On the following pages of the food blog, you’ll find Christmas recipes, Christmas baking ideas, Christmas gift ideas, Christmas Cookies and much more. I live for this time of year, and you’ll surely “hear” it every word I type.
This colorful and cool Joseph & Joseph Salt and Pepper Mill, Y Grinder is quite unlike anything I’ve ever seen. And I love it for that.
This beauty is available on Macy’s website. Click through for more information. You could wax all kinds of brilliant by ordering two of these: One for you and one for you-know-who as a Mother’s Day gift.
Ever see something and love it to distraction… without fully understanding why you love it to distraction? If I played Bingo regularly (or, well, at all), it’d make perfect sense for me to be bonkers over the Bingo Card Plate – Twos Company shown here. Yet, here I am, thinking how badly I need one in each color and I can’t remember the last time I even held a Bingo card.
I think I know what it is. I love anything game-related, whether it represents a game I play or not. It all comes down to FUN. Games represent fun times with family and friends, and who doesn’t smile at the thought of that?
These beautiful and fun glass 6″ x 8.5″L plates come in three colors/designs. They’re available online. Click through the picture or link for a closer look. I’m certain you’re going to be as crazy about these as I am. They’d also make PERFECT gifts for Bingo fans. File that away for a special day!
Whenever I see a Country Living, I think of my mom. For as long as I can remember, she subscribe to Country Living magazine. As soon as it came in the mail, she’d put it on the end table beside the couch. I knew exactly where she’d be and what she’d be doing the entire evening. It was always an outstanding and beautiful magazine and it still is today.
It’s amazing how great magazines and books weave themselves into a family’s fabric, isn’t it?
Below are some absolutely amazing Country Living’s Sweet Homemade Gift Ideas (plus clever ways to package them).
Thanks SO MUCH to CountryLiving.com for sharing these with our food blog’s readers!
Sweet Homemade Gift Ideas (plus clever ways to package them)!
At the Brooklyn bakery One Girl Cookies, owner Dawn Casale rewrites history- updating old family recipes with fresh flavors- and draws upon the past to present the treats in vintage jars, tins, and more. Santa’s not the only one who loves sweets; these unique gifts will make anyone’s holiday deliciously delightful, especially for a cookie swap!
Step 1: Choose your cookie!
Chocolate Whoopie Pies with Peppermint Filling
Makes 24 whoopie pies. Working time 30 min. Total time 1hr. 15 min.
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup light-brown sugar
1/2 cup plain whole-milk yogurt
1⁄3 cup canola oil
3 large eggs
1 teaspoon vanilla extract
Peppermint Filling (recipe below)
1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
2. In the bowl of an electric mixer fitted with paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed until mixed, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix for 30 seconds. Cover and refrigerate batter until chilled, about 30 minutes.
3. Preheat oven to 350 degrees F. Transfer batter to a pastry bag fitted with a large plain tip (about 1/2 inch wide). Pipe 2-inch circles onto parchment-lined baking sheets, spacing whoopies 1½ inches apart. (Keep batter refrigerated between batches.)
4. Bake until whoopies spring back when touched, about 9 minutes. Cool completely on pans.
5. To fill pies: Turn half the whoopies over so they’re bottom-side up. Using a pastry bag or butter knife, add a dollop (1-1/2 tablespoons) of Peppermint Filling onto each whoopee bottom. Top with remaining whoopies.
Peppermint Filling
Makes 2 cups. Working time 10 min. Total time 10 min.
4 ounces cream cheese, at room temperature
5 tablespoons unsalted butter, softened
1/2 teaspoon peppermint extract
1⁄8 teaspoon salt
3 cups confectioners’ sugar, plus more if needed
In the bowl of an electric mixer fitted with paddle attachment, beat together cream cheese and butter on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; add peppermint extract and salt, and mix for 30 seconds. Gradually add confectioners’ sugar and mix for 1 minute. If filling is too soft to hold its shape, add more confectioners’ sugar, 1 tablespoon at a time, until desired consistency. (Store in refrigerator, in an airtight container with plastic wrap pressed onto surface of filling, for up to 5 days.)
Nana Cookies
Makes 36 cookies. Working time 25 min. Total time 40 min.
2-1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cloves
1/4 teaspoon salt
6 tablespoons solid vegetable shortening, at room temperature
1/2 stick unsalted butter, softened
3/4 cup sugar
1 large egg, plus 1 large egg yolk
1/4 cup whole milk
1. In a medium bowl, whisk together flour, baking powder, cloves, and salt. Set aside.
2. In the bowl of an electric mixer fitted with paddle attachment, beat together shortening, butter, and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down sides of bowl as needed. Add egg and egg yolk, and beat for 1 minute.
3. Reduce mixer speed to low; add a third of flour mixture and a third of milk, and mix for 30 seconds. Scrape down sides of bowl. Repeat. Add remaining flour mixture and only enough milk, 1 teaspoon at a time, to yield a smooth dough, and mix. (It should not be too sticky.)
4. Preheat oven to 350 degrees F. Transfer batter to a pastry bag fitted with a star tip (about 1/2 inch wide). Pipe 4-inch-long cookies onto parchment-lined baking sheets, spacing 1 inch apart. (Keep batter refrigerated between batches.)
5. Bake cookies until lightly golden around edges, about 15 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.
Cream Cheese Shortbread with Toasted Walnuts
Makes 36 cookies. Working time 15 min. Total time 30 min.
2 cups all-purpose flour
1 teaspoon salt
1 cup walnuts, toasted and chopped
1-1/2 sticks unsalted butter, softened
4 ounces cream cheese, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1. In a medium bowl, whisk together flour and salt. Add chopped walnuts and stir to combine. Set aside.
2. Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together butter, cream cheese, and sugar on medium speed until light yellow and fluffy, about 3 minutes. Scrape down sides of bowl as needed. Add vanilla and mix for 1 minute. Reduce mixer speed to low; gradually add flour mixture and mix for 20 seconds. Take bowl off mixer and finish mixing dough with a rubber spatula.
3. Roll about 1-1/2 tablespoons of dough into a ball. Place on a parchment-lined baking sheet and gently press to flatten top. Repeat with remaining dough, spacing 1 inch apart.
4. Bake cookies until light brown around edges, 14 to 16 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.
Chocolate-Pistachio Biscotti
Makes 48 biscotti. Working time 25 min. Total time 1 hr. 35 min.
4 navel oranges
2 cups sugar
1/2 cup semisweet chocolate chips
3/4 cup shelled pistachios, unsalted
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
2 large eggs
Fleur de sel, if desired
1. Cut long, thin strips of zest (avoid white pith) from oranges. Place zest in a small saucepan, add enough water to cover, and bring to a boil over high heat. Then drain off water. Repeat boiling and draining process 2 more times. Set aside.
2. In a medium saucepan, bring 1-1/2 cups water and 1 cup sugar to a boil. Add zest and simmer for 4 minutes. Set aside to cool.
3. Place chocolate chips in a food processor and pulse 3 or 4 times to break up. Add pistachios and pulse 2 or 3 times.
4. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
5. Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with paddle attachment, beat together butter and remaining sugar on medium speed until light yellow and fluffy, about 3 minutes. Add eggs and beat on medium speed until incorporated, 2 to 3 minutes.
6. Reduce mixer speed to low; using a slotted spoon, add candied orange zest to buttersugar mixture and beat for 30 seconds. Gradually add three-fourths flour mixture, scraping down sides of bowl as needed. Add chocolate-pistachio mixture and remaining flour mixture, mixing until dough just comes together. Do not overmix.
7. Divide dough into 2 equal pieces and place on a parchment-lined baking sheet. Using damp hands, shape each piece into a 12-inch-long log, 1/2 inch high.
8. Bake logs until firm, about 24 minutes, rotating baking sheets halfway through. Reduce oven temperature to 250 degrees F. Cool logs on baking sheet for 12 to 15 minutes.
9. Transfer logs to a cutting board. Using a serrated knife, slice each into 24 half inch- thick biscotti. Place biscotti on parchment-lined baking sheets, spacing 1/2 inch apart. Sprinkle with fleur de sel, if desired. Bake biscotti until slightly crisp, about 10 minutes, rotating baking sheets halfway through. Transfer to a wire rack to cool.
Step 2: Wrap it up!
Thanks again to CountryLiving.com for sharing these great ideas!
Here’s a fast and easy Christmas/Holiday (or anytime!) dessert recipe that’s simple to whip up, but looks and tastes like you labored for days. This is from a wonderful cookbook, Pillsbury Christmas 2011
Funny thing about great Christmas and holiday cookbooks, they can be used all-year long. Mine are never stored away – I honestly use them throughout the year.
This particular Christmas cookbook is one of the best. The recipe below is just one of the countless outstanding recipes inside.
Servings: 24 Tartlets
1 box Pillsbury Refrigerated Pie Crusts, softened as directed on box
1/2 cup milk chocolate chips
4 oz. cream cheese, softened
1/4 cup packed brown sugar
2 tablespoons caramel topping
1 egg
1/2 teaspoon vegetable oil
2 Tablespoons finely chopped pecans
Take a closer look at Pillsbury Christmas 2011
A holiday tradition in my kitchen (whether it’s Christmas, Thanksgiving, Easter, or the first day of baseball season… a holiday in our house) is based on a recipe I saw Emeril do years ago on Emeril Live. He made a Relish Tray Salad and I tried my own version the very next day.
The beautiful thing about making a relish tray salad is that you can pretty much add or take away anything your little heart desires. And easy? Trust me, nothing’s easier.
Basically, you buy jars of your favorite relish tray delicacies such as:
Place everything into a large glass bowl (or any bowl for that matter, glass simply looks spectacular). For extra flavor, add a little olive oil. The colors are beautiful, the flavors are Heavenly, and everyone has a lot of fun finding their favorites lovelies.
You could even add some red pepper flakes if you wanted to make it pop.
I was recently sent a few bottles of OUTSTANDING gourmet Olive Oil and Balsamic Vinegar blends from Olive Tap and I’m officially dying for more. Yep, as in I’ve already used them completely up. One was the Tuscan Herb Olive Oil (an aromatic and delicious blend of several herbs including Oregano, Basil, Garlic, and Rosemary) and the other was the Aceto Balsamico d Modena, 4 Leaf Quality ( beautiful fruit and woody flavors).
The Tuscan Herb Olive Oil has just about ruined all other olive oils for me! I used it for dipping Italian bread, I used it with chicken, and I drizzled a little over tomatoes and mozzarella cheese slices for a healthy and delicious “salad.” My favorite way to use the Tuscan Herb Olive Oil, however, was with eggs. I used this wonderful oil in the skillet in place of butter. I’d fry my eggs, then add a little more of the Tuscan Herb Olive oil to the skillet and add chopped Roma tomatoes and chives. I’d allow them to get warm and ridiculously flavorful, then on top of the eggs they’d go. Heavenly!
I used the Balsamic Vinegar on fish and chicken and it made each taste like dishes you’d expect in a ritzy restaurant. I also used it in place of vinegar in a vinaigrette for salad dressing once with flavorful, amazing results. A little of this balsamic vinegar drizzled over grilled chicken is an experience you won’t soon forget.
Popular holiday food gifts include a bottle of wine, a popcorn tin and a goodie basket filled with edible treats which, once opened, have a limited shelf life. For a more memorable, longer lasting option, holiday shoppers may want to impress the foodie on their gift-lists with artisan gourmet olive oils and vinegars from The Olive Tap.
With oils and vinegars that range from Sicilian Lemon Balsamic Vinegar to Garlic Olive Oil that are Italian and Californian in origin, these artisan olive oils and vinegars vary in taste and flavor for even the most discerning home chef. There are nearly 60 unique olive oils and vinegars available in 375 ml to 750 ml bottles that range from $9.45 to $33.90 and can be mixed and matched. Select specialty oils and vinegars are also available in 250 ml bottles. The Olive Tap also offers elegant yet affordable gift baskets.
“Our exclusive olive oils and vinegars are sourced from around the world,” said Rick Petrocelly chief executive officer of The Olive Tap®. “We pride ourselves on the uniqueness of our products and the distinct flavor profiles that each individual olive oil and vinegar brings. Holiday guests are sure to be impressed by the taste of dishes infused with products such as the Tuscan Herb Olive Oil and Aceto Balsamico di Modena.”
The olive oils and vinegars can be tailored to everyone on holiday gift list including hostesses, businesses, teachers and foodies. Because each 375 ml bottle includes an average of 35 servings, the gift recipient will remember the thought behind the oil or vinegar each time they use it. The Olive Tap offers a variety of affordable gift options including:
Whether they are included in the feast or wrapped as a gift, olive oils and vinegars with their unique tastes are sure to become a memorable part of every holiday celebration. Gift givers can even pair the olive oil infused Chocolate Chipotle Cake recipe below with the gourmet gifts above.
1 cup plus 1/2 tsp unsweetened cocoa
2-3/4 cups flour
1/4 cup granulated sugar
1 cup packed light brown sugar
1 tablespoon The Olive Tap Cinnamon
2 teaspoon baking soda
1/2 teaspoon The Olive Tap Cayenne Pepper
1/2 teaspoon salt
2 cups lowfat milk
1/2 cup mild olive oil such as The Olive Tap’s Arbequina or Mission
1/2 cup The Olive Tap Chipotle Olive Oil
2 large eggs
3 tablespoon The Olive Tap Dark Chocolate Balsamic Vinegar
Powdered sugar
1. Preheat oven to 350 degrees. Butter two 8-in cake pans and dust with 1/4 tbsp. cocoa in each. Discard excess cocoa.
2. Whisk remaining 1 cup cocoa, flour, sugars, cinnamon, soda, cayenne and salt in bowl to blend. Add milk, oils, eggs and vinegar. Whisk until smooth. Pour into pans, dividing batter evenly.
3. Bake until a toothpick inserted in each cake comes out clean, about 40-45 minutes.
4. Cool cakes in pans for 10 minutes. Loosen the cakes from pans with a metal spatula. Turn each cake out onto a plate and cool completely. Sift powdered sugar onto cakes.
Additional Options: Mix 2 tbsp Dark Chocolate Balsamic Vinegar with cocoa and spread glaze over cakes. Or mix Balsamic Vinegar with 2 tbsp raspberry preserves and spread over cakes.
About The Olive Tap
The Olive Tap is both a tasting emporium and gourmet market that offers a variety of olive oils, specialty oils, vinegars, spices, herbs, seasonings and more. Unlike mass-produced oils and vinegars, The Olive Tap offers pure 
and fresh artisan products from around the world. The Olive Tap’s proprietary procurement storage and packaging processes ensure its customers are offered the freshest, highest quality olive oils and authentic balsamic vinegars.
The Olive Tap is headquartered in Long Grove, Illinois. It also has locations in Medina, Ohio, Downers Grove, Illinois, Manitou Springs, Colorado and West Palm Beach, Florida.
Learn more about The Olive Tap by visiting their website (just click the link and you’ll be transported to a very tasteful destination!)
The beautiful Trudeau Melamine Mixing Bowl Set
This gorgeous mixing bowl set is available on Amazon for less than $14. Heck, for that price, you can get them as a last minute gift AND a set for yourself. It’s a game plan that works for me.
Take a closer look: Trudeau Melamine Mixing Bowl Set
I couldn’t possibly love this Christmas Moose Mug
I’m also beyond crazy about boiled custard, which would be PERFECT in these adorable mugs.
This highly unique and memorable mug would make a great Christmas gift…. then again it’d look pretty amazing in your hand, too!
Take a closer look at the Christmas Moose Mug
As I said in a recent post, I’ve fallen head over heels in love with Oh Nuts. Their delicious pecans are the star in the recipe below. Caramel Corn is outstanding for snacking on during ball games or as you run in and out of the house finishing up your Christmas shopping!
This recipe is from a favorite old cookbook in my collection, Southern Living 1988 Annual Recipes (Southern Living Annual Recipes)
Vegetable Cooking Spray
6 Quarts popped corn
1-1/2 cups pecan halves
1-1/2 cups firmly packed brown sugar
3/4 cup butter or margarine
3/4 cup light corn syrup
1-1/2 cups raw peanuts
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Coat 2 large roasting pans with cooking spray. Combine popcorn and pecans in pans; set aside.
Combine sugar, butter, corn syrup, and peanuts in a large saucepan; bring to a boil, and boil 5 minutes. Remove from heat; stir in soda and vanilla.
Pour mixture evenly over popcorn mixture. Stir with a lightly greased long-handled spoon until popcorn is well coated. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Remove from oven, and immediately pour onto waxed paper, breaking it apart as it cools. Store in airtight containers.
Yield: 6-1/2 Quarts
*** Be sure to check out Oh Nuts! for nuts, seeds, dried fruit, and gift sets. Keep them in mind year-round as well (Valentine’s Day, Easter, birthdays, Mother’s Day, Father’s Day, Christmas, Hanukkah, Halloween, Thanksgiving…) Buy nuts in bulk for the best bargain.
From the Website:
We scoured the galaxy far, far away for the beverages that get humans, aliens, and droids alike buzzing with energy. Here’s what we found:
Vader’s Dark Side Roast Coffee is commonly enjoyed by Dark Lords of the Sith while planning new Death Star construction, but is also enjoyed in the break room by your common stormtrooper. This hand roasted coffee is a true taste of the Dark Side. A blend of three diverse coffees and two different roasts creates a full-bodied, sharp, cup with spicy undertones and smoky, dark-roasted complexity. Give into your anger and sample a steaming cup and you will be rewarded with power beyond your imagination.
Dagobah Green Tea is the drink of choice of Jedi Masters. Just because a planet is devoid of civilization doesn’t mean it’s not civilized. Deep in the jungles of Dagobah grow the most delicious green tea leaves in the galaxy. If you need a moment alone to ponder the Force, do it while sipping a hot cup of Yoda’s favorite tea.
Finally, Hoth Cocoa is guaranteed to warm you all the way to your bones. It’s the preferred beverage of the Rebels of Echo Base. All you need are warm hand-knitted socks. When life gives you snow, melt it into water and use it to make a steaming cup of rich, creamy Hoth Cocoa.
Choose your breakfast beverage wisely. The fate of the galaxy depends on you.
