Luv Cooks – Page 4 – Making alternative eating easier on YOU!

Whiskey Vanilla Gold Fleck Marshmallows + Candy Cane Fudge

Marshmallows!!

I can’t get enough of marshmallows. Growing up, I ate the kind that came in a giant puffed bag- and did not miss a beat topping my hot chocolate and/or hot fudge sundaes with them.

But marshmallows were elevated to an art form the first time my then-boyfriend, now-husband Jake sent me homemade marshmallows in the mail. From Seattle. WOAH. Mind completely blown!

And until I had the opportunity to work on recipe development for Birmingham magazine, I forgot a bit how much I loved eating them- and now, making them. In fact, I have full confidence that as long as you have a working thermometer, YOU HAVE GOT THIS MARSHMALLOW RECIPE! Go you pastry chef, GO!

And speaking of easy, rounding out our 12 Days of December recipes, I give you- FIVE ingredient candy cane crunch fudge!

This recipe is super simple, a fantastic way to use your leftover candy canes, and did I mention it had FIVE ingredients?

As we end 2017, I want to tell you how incredibly grateful I am for YOU. For your support, for reading these recipes (and hopefully making them!), for allowing me to share a part of my heart for the kitchen and food with you. 2018 is going to be an incredible year, and I can’t wait to begin a fresh creative journey with you all.

LOVE LOVE! XOXOX – Callie

Whiskey Vanilla Gold Fleck Marshmallows

Once you try homemade marshmallows, you may never go back to the prepackaged versions! This recipe does require setting overnight, but it’s an easy one to follow. The gold flecked sprinkles and chocolate dip make the candy a visual stunner for party guests; add them to hot chocolate for a perfect New Year’s Eve treat. You can also find most of these holiday recipes in the December issue of Birmingham magazine!

What You Will Need:

3 packets unflavored gelatin
6 tablespoons cold, filtered water
1 cup maple syrup
2 1/2 tablespoons Tennessee honey whiskey
2 teaspoons vanilla extract
1 teaspoon maple extract
1 cup semisweet chocolate chips
Gold sparkle sprinkles, for topping

What You Will Do:

Pour cold water over gelatin in the bowl of a large stand mixer fitted with a whisk attachment.
Prepare a 9 by 9 square baking pan. Spray pan thoroughly with cooking spray, then line with two layers of parchment paper. One layer should be horizontal and the other vertical. Parchment should be overhanging a bit on the sides of the pan.
Bring maple syrup and bourbon to a boil. Use a candy thermometer to make sure the liquid is at 230 degrees.
Take hot syrup off heat.
Turn mixer on medium low to blend gelatin/water mixture for 30 seconds. Slowly add hot syrup. Once all syrup is poured into mixer, put a towel over mixer to prevent hot sugar from flying out of the mixer!
Turn mixer to high for about 8 to 10 minutes, or until mixture is shiny and silky.
Add extracts and whip for one minute more.
Using a rubber spatula, pour marshmallow mixture into parchment-lined pan. Use spatula to smooth the top of marshmallow mixture, pressing it into the corners of the pan.
Sprinkle marshmallows with gold sprinkles.
Spray plastic wrap with cooking spray and press the sprayed side firmly onto marshmallow mixture to seal. Set at room temperature overnight.
Lift marshmallow mixture out of the baking dish. Remove plastic wrap and roll down the sides of parchment paper away from candy.
Spray knife with cooking spray and cut into inch squares.
Line a baking sheet with parchment paper.
Melt semi sweet chocolate chips in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until smooth.
Dip one side of cut marshmallows in chocolate. Place on parchment paper and put in fridge for at least 10 minutes to set chocolate.

Tip: Spray your knife! Spraying your knife with cooking spray makes it easy to slice through the soft candy without sticking.
Tip: Double-layering your parchment paper makes lifting the marshmallows out of the pan much easier.

Candy Cane Crunch Fudge

This fudge is delightfully creamy and bright, just like the way even the tiniest bit of snow feels on a cold day. Crushing peppermints releases their fragrance and flavor into the fudge, and with only five ingredients, this treat is also wonderfully simple.

Yield: 28 to 36 pieces

What You Will Need:

1 3/4 cups white chocolate chips
5 ounces sweetened condensed milk, warmed in the microwave for 20 seconds
1 tsp peppermint extract
1 tsp vanilla extract
1/2 cup crushed peppermints or candy canes, plus 5 peppermints, crushed, for topping
Sparkle red icing

What You Will Do:

Prepare an 8 by 8 inch glass baking pan by lining it both horizontally and vertically with waxed paper.
Heat chocolate chips and condensed milk in a glass bowl for 30 seconds in the microwave. Stir with a rubber spatula. Repeat this process until the mixture is smooth, stirring thoroughly, for about five rounds of 30 seconds.
Stir in crushed peppermints and extracts until combined.
Carefully pour into lined glass baking pan. Smooth mixture into corners of pan and smooth top with rubber spatula. Drizzle with sparkle icing, then use a flat toothpick to create swirls. Top with additional crushed peppermints.
Freeze for three hours, cut into squares and serve!

The BEST Christmas Minion Waffle You’ve Ever Seen

Soo, things got a BIT crazy at the Luv Cooks studios the other day.

And by studios, I am referring to my once-clean kitchen that became covered in powdered sugar, blue sparkle icing, and the occasional mini chocolate chip.

Messy in the absolute BEST way.

My precious friend Ashley Reale of Share Love Everywhere has an incredible daughter, Lottie. And by incredible, I mean this chick is already starting her own business at the AGE OF SIX.

That’s right, she is six years old and selling artwork and rings and all of the amazing things she makes. In fact, I think she technically started her business this past Spring. So, she’s a total girl boss. And Lottie is also a HUGE fan of the color blue, waffles, and YouTube.

So of course we had to have her (and her brother Wyatt) on the Luv Cooks YouTube channel to make their version of the ultimate Christmas waffle. This video is nothing short of brilliant and will make your HOLIDAY DAY I promise!!

Since Lottie is obviously a waffle topping connoisseur (and Wyatt’s enthusiasm for Star Wars and powdered sugar knows NO bounds) I had to throw in an awesome waffle recipe to this post. Also, in case you were wondering, our Christmas Minion Waffle included:

Chocolate Chips
Organic gummy bears (because they are healthy)
Blue sprinkles
Strawberries
M&M’s
Twix
Sparkle blue icing
One Minion marshmallow (plus many more)
Pre-flavored powdered sugar (by Wyatt)
Purple, orange and green whipped cream
Market Pantry whipped cream
More gummy bears, chocolate chips, Minion marshmallows, rainbow sprinkles
Triple/double/quadruple layers of toppings
More chocolate, more rainbow and blue sprinkles, AND more toppings!

Some of the best pancakes I have ever had were from Aretha Frankenstein’s boxed mix. That is right, a BOXED mix. So I am assuming that this link to her waffle recipe via Canella Vita will be a number 1 hit with everyone you want to make a waffle for now or in the holiday future. And, of course, don’t forget the rainbow sprinkles.

LOVE Y’ALL!! Christmas is almost heeeeeere!!

Simple Butter Cookies with 4 Ingredient Cardamom Icing

AHHHH butter cookies!

Since I was a child, I was a bit obsessed with any food that came in a tin.

Ground coffee in a tin? Felt like a special treat reserved only for those adults brave enough to drink the black stuff. Cheese popcorn organized between three paper dividers in a giant Christmas tin that I could hug and/or physically protect from my siblings? It felt like Santa came early. And COOKIES in a tin? Oh my geez, hold the phone, I’m running toward that one like someone broke out the Hanson Tour (circa early 2000’s) DVD.

Needless to say, this recipe makes my mouth water because these butter cookies were developed to be similar to the ones you find in the blue tins, at the store, that also come with paper dividers inside the packaging. Soooo classy.

This recipe differs, however, in the icing. The four-ingredient cardamom frosting makes the cookie flavor your own! Unlike the cookies that come in a tin, these guys are topped with homemade goodness (made with powdered sugar and cream) that is wonderfully, slightly spiced, with cardamom.

So, if buying cookies in a tin for your friends and fam is part of your tradition, maybe break the mold this year. Bake up some butter cookies instead. Whip up an easy homemade frosting. And ship them off to your fab loved ones- paper dividers optional.

Butter Cookies with Four Ingredient Cardamom Vanilla Icing

These butter cookies bring back memories of the nostalgic variety found in holiday blue cans during December. Make a fresher version at home with a savory twist of cardamom and sweet spread of creamy vanilla icing. Top with silver sprinkles to ring in the New Year! You can find this and many of Luv Cooks December recipes in the December issue of Birmingham magazine.

Yield: 33 cookies (depending on cookie cutter shape)

What You Will Need:

1 cup unsalted butter, room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
1 large egg, room temperature
2 1/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 tsp ground cardamom

Preheat oven to 350. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, beat butter, sugar and vanilla on medium high for two to three minutes, or until light and fluffy.
Add egg, stir until combined.
Whisk together flour, baking powder, salt, cinnamon and cardamom until combined.
Add flour mixture to butter/sugar in one large batch; stir just until combined.
Roll dough onto floured surface with floured rolling pin until 1/4 inch thick. Cut out with a holiday cookie cutter and use a spatula to transfer cookies to parchment-lined baking sheet.
Bake for 10 minutes. Cool for two minutes, then transfer cookies to cool completely on a wire rack.
Once cooled, frost with vanilla cardamom icing and top with sprinkles!

Four Ingredient Vanilla Cardamom Icing

What You Will Need:

1 cup powdered sugar
2 tablespoons heavy cream
1 tsp vanilla
1/8 tsp ground cardamom
Silver sprinkles, optional

1. Whisk all ingredients (except for sprinkles) together until smooth. Frost cookies once cooled and top with sprinkles. Enjoy!

Mini Fruitcake Cinnamon Rolls with Orange Cream Cheese Frosting

AHHHH fruitcake.

Ok right, I know, who ever says “Ahh, fruitcake! That’s just what I am craving on a Tuesday, fruitcake.”

Ok, I have never actually said that, but you know what? I think the idea of fruitcake– a sweet loaf of cake stuffed with nuts, dried and/or candied fruits, baked with lots of butter and soaked in liquor (I think namely rum and/or brandy?) sounds pretty fantastic.

So in theory, this idea sounds tasty, right? I think so. And what BETTER a vehicle for the idea of rum-soaked, buttered, dried fruit-and-nut delicacy than a cinnamon roll? Exactly.

So today I am sharing with you recipe number EIGHT in our Twelve Recipes of Christmas- and another awesome one to share with those people who won’t get out of their Christmas onesies long enough to help you in the kitchen. (I hear onesies can be quite flammable near an open flame. ;))

Alright my loves! Let’s get to making those delicious holiday fruitcake rolls!

Mini Fruitcake Cinnamon Rolls with Orange Zest Cream Cheese Frosting

Here we update a wintertime staple! A classic cinnamon roll is filled with fruit and a bit of Tennessee honey whiskey to keep our version in line with the spirit-centric tradition of the original dessert. Serve it warm on a cold morning to rouse even the sleepiest of friends or family members. You can also find the recipe in the December issue of Birmingham magazine!

Yield: 16-20 mini rolls

For the rolls: What You Will Need

1 12.4 ounce package cinnamon roll dough (such as Pillsbury cinnamon roll Original)
2 tablespoons melted butter
1 tablespoon Tennessee honey whiskey
1 teaspoon cinnamon
1/4 tsp ground cloves
1/4 cup dark brown sugar
1/2 cup of mixed dried fruit (such as golden raisins, dried cherries, cranberries, and/or apricots) *
1/2 cup of mixed nuts (such as slivered almonds and/or finely chopped pistachios and pecans)

*You can also soak the dried fruit in hot apple cider for five minutes, then drain, for even more holiday flavor! You could also add some rum to that apple cider if your house guests are of the over-21 variety:)

What You Will Do:

Preheat oven to 350. Spray 9 inch metal pie pan with a generous amount of cooking spray, making sure to thoroughly coat the bottom and sides of the pan to prevent sticking.
Stir together melted butter, whiskey, spices and brown sugar.
Separate individual cinnamon rolls.
On a well-floured surface, press the seams of four rolls together. Use your hands to really get in there and warm up the dough so the main seam in the middle is pressed together, as are the sides- so you create a rounded, about 4 to 5 inch square of flat dough with no gaps between rolls. You can use a rolling pin to help flatten it too, but I like using my hands!
Spread 1/2 bourbon sugar mixture onto dough, spreading to almost the edges of the square.
Top with dried fruit and nuts, using about 1⁄4 total mixture. Don’t overload the rolls or you can’t roll them up, hah!
Roll into a log, using your fingers to continue to press the seams of the rolls together if needed. Then use a SHARP knife to cut it into 8-10 small rolls. A sharp knife makes slicing so much easier!
Repeat entire process with remaining 4 rolls.
Gently put mini rolls with edges touching in sprayed pie pan.
Bake for 20 minutes, or until tops are beginning to turn golden brown.
Once cooked through, top with cream cheese frosting and serve warm.

Orange Zest Cream Cheese Frosting

What You Will Need:

4 ounces cream cheese, room temperature
3/4 cup powdered sugar
2 ounces heavy cream
1 tsp vanilla extract
1/2 tsp orange zest (about the zest of one medium orange) plus additional zest for sprinkling

What You Will Do:

1. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese, powdered sugar, heavy cream, and vanilla extract on medium speed for one to two minutes, or until smooth and creamy.

2. Stir in orange zest. Spread with a butter knife or offset spatula on rolls while still warm. Enjoy!!

Mini Whole Wheat Cranberry Rosemary Scones

Is anyone having holiday guests over for Christmas? Or New Year’s?

Then do I have some recipes for you!

As part of recipes 7 and 8 of our Twelve Recipes of Christmas, these next two days I’ll be filling you up with easy, comforting, warm- insert alllll the baking adjectives here- recipes to feed the people sleeping in your extra bedroom or on your sofa! Or in our case- umm, in the “creative room” that we also use to store all of our guitars, photo equipment, video cameras, reflectors and a computer. BLESS YOU!

Let’s start the recipes off with mini scones. I loooveee a scone, especially one made with great butter. And a great crumb (*cue Mary Berry!). And an interesting flavor combo. So when these guys came into being, I was pumped. While I love a baked good in the morning, anything too sweet and I feel a bit doozy. Since I like to stick with whole-grain based treats (or anything stuffed with cheese and/or meat) in the a.m.**, I thought I would play around with a combo of white wheat and all-purpose flour, instead of the traditional all white flour I’m used to seeing in scones.

I also left out the vanilla extract and traditional sugary glaze atop this scone- and instead used a bit of coarse kosher salt to highlight the sweetness of the cranberries without adding extra sugar. The addition of rosemary makes things feel nice and holiday-special!

And one last scone-baking tip: freeze your butter! I promise this step is actually worth it and makes your scones all the more fantabulous and buttery. The texture truly is affected by the butter! Also, don’t overmix these guys- the less stirring it takes to incorporate everything, the better. Remember that those chunks of butter are creating the air pockets you WANT in your final baked good!

Alright my loves, let’s make some scones!

Bham-Mag-Christmas-2017-02-014 — Hint hint at what tomorrow’s recipe will be!

Mini Whole Wheat Cranberry Rosemary Scones

Topping these scones with coarse kosher salt hints at their savory nature. By leaving out the vanilla extract and additional sugary glaze that comes with sweeter recipes, these scones are only lightly sweet with a comforting flavor of rosemary and richness of cream. They are perfect served on a cold winter day with a cup of strong black tea or coffee. You can also find this recipe in the December issue of Birmingham magazine!

Yield: 12 mini scones

What You Will Need:

1 cup all purpose flour
3/4 cup white wheat flour
1/2 cup light brown sugar, packed
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon finely chopped rosemary
1/2 cup frozen butter
4 ounces heavy cream
1 egg
1 cup frozen cranberries
Coarse salt, for sprinkling

What You Will Do:

Preheat oven to 400. Move oven rack to bottom third of oven; line a baking sheet with a baking mat.
Whisk together flours, sugar, baking powder, baking soda, salt, and fresh rosemary in a large bowl until combined.
Remove butter from freezer; grate over the large holes of a box grater into the flour.

Incorporate the butter curls into dry mixture with your fingers or a pastry cutter until it is a coarse texture and no pieces of butter remain larger than a pea.
Whisk together egg and heavy cream thoroughly in a small bowl until they are a light yellow color.
Pour egg/cream mixture into flour/butter. Stir gently with a rubber spatula to barely incorporate the liquid, or until large clumps of dough begin to form.
Pour 1 cup cranberries into clumped dough and use your hands to evenly distribute. Dough should be sticky; just mix it until the cranberries are not in one large clump in the dough.
Here’s the fun part! Gently use your hands to form one large dough. Try not to overmix here- just use your hands until the dough comes together into a large mass.
Separate the dough into two discs.
On a heavily floured surface (I like all-purpose flour on the surface), sprinkle each disc and a rolling pin with flour. Roll a disc into a 6 inch diameter, 3/4 inch thick circle.
Cut dough into six wedges with a sharp knife. Transfer each scone to the baking sheet. Repeat with other disc.
Put scones on baking sheet a few inches apart. Sprinkle lightly with coarse salt.
Bake for 18 to 20 minutes, or until they are golden brown!

Tip: Store butter in the freezer for at least 30 minutes to prepare it for the scones.

Tip: Find whole cranberries in the frozen fruit section of your grocery store.

Tip: If you don’t have a baking mat, you can use parchment paper, but the total baking time may be one to three minutes less than 20 minutes.

**Well, except for croissants- but those always get an exception in my book.

The BEST gluten and egg-free holiday pumpkin bread

Coconut Flour Pumpkin Bread — This gluten-free coconut pumpkin bread from Evolving Table is OUT OF THIS WORLD!

YOU GUYS!!!

I have discovered the BEST, healthiest, Paleo, gluten-free holiday pumpkin bread on the internet. In fact, my great friend who is vegan and eats no grains flipped OUT over this recipe from Evolving Table!

I loved it sooo much that I attempted to make an Instagram story about it but my lack of social media expertise kinnddd of got in the way. I didn’t know that when you save videos on Instagram for later you have to 1- upload them within 24 hours and 2-they won’t upload onto WordPress because they are in incompatible format.

Hah!

So, to mix things up a bit for this one, I’m posting the steps below with the ingredients I used for the recipe! I made a few substitutions from London’s version, only because one of my friends doesn’t eat eggs, and I didn’t have enough coconut sugar at home. Also- a NOTE on the flax eggs. Make sure you use toasted golden flax (I bought mine at Aldi) and grind it fresh in a spice grinder. That makes all the difference in getting your flax eggs to work!

So without further ado- this amazing pumpkin bread!

London's amazing coconut pumpkin bread with crumble topping! — London’s amazing coconut pumpkin bread with crumble topping!

Egg Free Coconut Flour Pumpkin Bread with Crumble Topping (tweaked just a tad from Evolving Table‘s original version!)

This is by far the best grain-free pumpkin bread I have EVER tasted and I can’t rave about it enough. All I can say is you HAVE to make it! Plus, the texture is FAB and it’s wayyy delicious with a glass of whole or almond milk to go with it.

What You Will Need:

½ c honey
½ c coconut oil melted
4 flax eggs** (see instruction below)
¾ c pumpkin puree
1 ½ tsp vanilla
¾ c coconut flour
¾ tsp baking soda
½ tsp baking powder
1½ tsp cinnamon
1 tsp pumpkin pie spice
1/4 teaspoon kosher salt

For the crumb topping, what you will need:

2 tbsp coconut sugar
1 tablespoon light brown sugar
2 tbsp coconut flour
2 tbsp coconut oil melted
½ tsp cinnamon
3 tbsp walnuts finely chopped

What You Will Do:

Preheat oven to 350 degrees and spray a loaf pan with cooking spray!

2. **Make sure this flax is freshly toasted and the water is cold. Whisk together flax and water thoroughly until the mixture begins to feel resistance/a bit gelatinous; let it sit for five minutes at room temp, then it’s ready to go!

3. Whisk together until combined and smooth…

4. Whisk until combined…

5. Make sure everything is evenly combined in this bowl too…

6. Mix the dry mixture into the wet batter just until it is mixed in (don’t over mix or it can get tough!)

7. Pour the batter mixture into the loaf pan…

8. Make the crumble topping (not shown): Whisk together the melted coconut oil, flour, sugars, and cinnamon. It will start to clump up and that’s awesome! Then, stir in the walnuts.

9. Sprinkle and lightly press the crumble topping onto the bread batter.

10. Then put the loaf into a 350 degree oven for 45-55 minutes, or until a toothpick inserted in it comes out clean. Let cool for at least 30 minutes in the pan, then slice it and ENJOY!

Mint Chocolate Truffles with Oreo + Coffee Almond Bark

Tis the season of edible holiday treats, and on Luv Cooks, we have GOT YOU.

I mean, to me, there is no better way to show love to those that you love than to give something handmade, chocolate, and coffee-centric.

Let me begin with these truffles. I like truffles that are decidedly dark. Rich, yes- but not too sweet, just dark enough to satisfy a chocolate craving without sending me into a sugar headache. We use a 90% dark chocolate bar here, add in semi sweet chocolate to balance the flavor, and a bit of a dark chocolate mint bar and mint extract. Topping them with crushed Oreo Mint thins keeps the truffles fun and holiday-esque! They do take a bit of extra time for the truffle to set, but I promise they are worth it!

Also, PRO TIP alert: Use a toothpick around the base of the truffles to prevent the chocolate from pooling. (I know, I know, every truffle maker’s nemesis, those pesky chocolate pools.)

Ohhh, and this coffee almond bark. It reminds me a bit of my wedding day ice cream- dark chocolate, Heath bar, and flaky sea salt. Divine. The addition of espresso powder deepens the chocolate flavor and you will be LUCKY if you can keep this stuff around for longer than it takes to set on the kitchen counter.

Both of these recipes are PERFECT to make ahead (you could start the truffles, toast the almonds, make the almond bark, then come back to dipping the truffles) and put in bags to hand out to people that you deem worthy.

CHRISTMAS TREATS HERE WE COME!

Coffee Toffee Dark Chocolate Almond Bark

The addition of espresso powder to the dark chocolate in this bar makes for a rich, satisfying treat. Paired with crumbled toffee pieces and toasted sliced almonds, good luck keeping this around for more than the time it takes to set on the kitchen counter!* (I apologize for using this joke twice for those who read our full post, hah!)

Yield: Varies depending on preferred piece size

What You Will Need:

1/2 cup sliced almonds
5 ounces semisweet chocolate
3 ounces dark chocolate morsels
3 ounces Heath bar crumbles plus 1 ounce crumbled Heath bar for topping
1/2 to 1 tsp espresso powder, depending on coffee preference
Flaked or coarse sea salt, for sprinkling

What You Will Do:

Prepare a baking sheet with a baking mat, like a Silpat, or wax paper.
Roast nuts in skillet on medium heat until toasty. Remove to plate to cool.
Melt chocolate (except Heath bar) for 30 seconds in glass bowl in the microwave.
Stir with rubber spatula.
Microwave 30 more seconds; add 3 ounces Heath bar. Microwave 15 seconds; stir. Microwave 15 seconds more. Stir until smooth with only toffee chunks remaining.
Stir in espresso powder until dissolved.
Using a rubber spatula, spread chocolate mixture evenly onto baking mat (or wax paper) on baking sheet.
Top with almonds and additional 1 ounce Heath bar.
Sprinkle lightly with sea salt and allow to cool at room temperature. Once cooled, break into pieces and enjoy!

Mint Chocolate Truffles with Oreo Cookie Crunch

If there ever was a time to indulge in a truffle, it is the holidays. This version is decidedly darker, more chocolatey and less sweet than a premade version, but gets a childlike nod with a topping of mint-flavored Oreo cookie. These are also perfect for wrapping in bags and gifting to the ones you love. ***Make sure you set aside time for this mixture to cool in the fridge since it is a vital step!

Yield : 44 truffles

What You Will Need:

8 ounces 90% dark chocolate chocolate
7 ounces semisweet chocolate
1 ounce mint dark chocolate bar, broken into pieces
1 14 oz can sweetened condensed milk
1/2 to 1 tsp peppermint extract, depending on preference
12 ounces dark chocolate melting wafers, melted
1⁄2 cup Oreo Thin cookies, mint flavor, crushed

What You Will Do:

Melt all chocolate (except for melting wafers) in a large glass bowl over simmering water.
Once chocolate is about halfway melted, add condensed milk. Stir until all chocolate melts and the mixture resembles the texture of marshmallow.
Carefully take the bowl off heat and stir in mint extract.
Cover bowl with plastic wrap and refrigerate for at least two hours.
Line a large baking sheet with parchment paper.
Take truffle from fridge and allow to come to room temperature. The texture is perfect when you can easily scoop it into balls. If needed, you can reheat it at 15 second intervals in the microwave until softened.
Once rolled into balls, put truffles on parchment-lined baking sheet. Place sheet in freezer for about 10-15 minutes to firm up.
Melt dark chocolate in a glass bowl in the microwave for 30 second intervals, stirring after each session, until smooth.
Once ready, use a slotted spoon to dip truffles into melted chocolate. Move to baking sheet, then sprinkle with Oreos while the chocolate is still melty so the Oreos will stick.
Allow to cool on parchment lined baking sheet.

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Eggnog Cupcakes with Vanilla Nutmeg Frosting

My husband and I decided that this year we are going to do one thing VERY right for Christmas. It wasn’t going to be giving each other a Slayer espresso machine (a girl can DREAM) or training our dog to actually catch treats in his mouth. Nope, instead we attempted to make George Washington’s eggnog recipe.

As in, the same one from around around the time of the British tradition’s transport to America. The same time that George and Martha Washington entertained at Mount Vernon. That same one.

To say that the process was tedious is a bit of an understatement. In fact, my sweet husband was so concerned that he over-whipped the egg whites that we had multiple discussions on whether shaking the gallon container with the egg nog already in it would correct or make the problem worse.

The jury is still out on whether or not all of this effort will be worth it; right now it smells (and tastes) about as strong as what my best friend’s dad loosely calls “Eggnog” at our family Christmas party, but what everyone else knows is more like whisky with a hit of vanilla ice cream and dash of nutmeg.

But these cupcakes! Hold the phone. Even the eggnog averse will most likely fall for this cupcake. The recipe doesn’t even actually have eggnog in it- just a blend of almond and rum extracts that highlight a fluffy almond cake topped with delicious vanilla nutmeg frosting.

PLUS, unlike our eggnog, there is no need to let this sit in your fridge for three weeks! Or wait for raw eggs to be “sterilized” by copious amounts of liquor! Just pure, delicious cake topped with fluffy frosting.

Happy baking!

Eggnog Cupcakes with Vanilla Nutmeg Frosting

Cupcakes are the perfect holiday party food, and this version gets a subtle eggnog flavor from both rum and almond extracts. These cupcakes aren’t exclusive, though- even the eggnog-averse among party goers will be lured in by the soft, lightly almond cake and whipped vanilla nutmeg frosting. You can also find this recipe in the December issue of Birmingham magazine!

Yield: 12 cupcakes

What You Will Need:

1 cup cake flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1 egg, room temperature
1 egg yolk, room temperature
1/2 cup unsweetened almond coconut milk
1 teaspoon almond extract
1 teaspoon rum extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

What You Will Do:

Preheat oven to 350 and line a 12-cup muffin tin with liners. Place baking rack in middle rack of oven.
Whisk together flours, baking powder, salt, nutmeg and cinnamon.
In the bowl of a stand mixer, cream butter and brown sugar with the paddle attachment for about 2 to 3 minutes, or until lightened in color and fluffy.
Beat in egg, then egg yolk, until combined, scraping down sides of the bowl as needed.
Add extracts and almond milk and stir to combine.
Add flour in slowly, beating on low until just evenly combined, wiping down the sides and bottom of the bowl as necessary. Don’t beat too long or the cake can become dense!
Pour batter in scant 1/4 cups into muffin tin and bake for 20 minutes, or until a knife inserted in the cake comes out clean.
Remove muffins from tin after 3 minutes and place on wire rack to cool.
Let cool completely then ice with vanilla nutmeg frosting.

Vanilla Nutmeg Frosting

What You Will Need:

16 ounces powdered sugar
1 cup vegetable shortening
4 teaspoons vanilla extract
2 teaspoon almond extract
1/4 teaspoon freshly grated nutmeg plus additional for topping
Pinch of salt

What You Will Do:

In the bowl of a stand mixer fitted with a whisk attachment, beat sugar, vegetable shortening and extracts on medium high for one minute, or until incorporated. Scrape down sides of bowl to incorporate all of the ingredients at the bottom of the mixing bowl.
Beat on high two minutes. Scrape down sides again. Beat on high one more minute; frosting should be almost white in color and fluffy.
Whip in ¼ teaspoon freshly grated nutmeg and pinch of salt.
Pipe frosting onto cupcakes using a piping bag and chosen icing tip.
Top with a dusting of freshly grated nutmeg.

Black and White Chocolate Gingerbread Cookies with Orange Zest White Chocolate

Dec-2017-Chocolate-Orange-Ginger-Cookies-010

COOKIES!

To me, no holiday season is complete without the ingestion of at least umm, 100 cookies a piece.

That may be an understatement.

But I thought it appropriate to make recipe #2 of our Twelve Recipes of December, one of my favorite gingerbread cookie recipes I’ve developed.

Working as a recipe developer is fun, but can also be uber frustrating. Especially when you think you have a brilliant flavor combination idea- cabbage and BASIL anyone?! I promise it smells like pizza in the oven!- that doesn’t turn out to be so brilliant (umm, yes, I did once attempt a creative homemade kettle corn that nearly caught my pan and/or stove top on fire).

This recipe, though, was inspired by lots of gingerbread cookies I saw on Pinterest that I wanted to keep the soft texture from, but also add some depth to the flavor. I love standard gingerbread SO much, but it takes TIME to make. This dough requires that extra step of making it ahead of time and allowing it to rest in the fridge. And heaven knows during this season time ITSELF is a gift. BUT if you are going to take the time and monetary effort to bake these cookies, then by golly let’s make them special!

I also thought that adding a few special tweaks could take your bring-gingerbread-to-your-in-laws/coworkers/Friendsgiving game up a notch. Plus, the addition of the pretty orange zest on top is so fun and adds that special sparkle to your Christmas cookie!

Alright my loves, let’s GET TO BAKING!

Black and white dark chocolate gingerbread cookies with orange zest white chocolate

Gingerbread cookies are a December staple, but this version is soft and chewy, with a hit of dark chocolate and molasses that makes them irresistible! Whole wheat flour adds a great texture and the white chocolate dip is a perfect vehicle for more orange zest flavor. Also, the cookies taste even better if you let them sit in the fridge for 3 hours! You can also check this full recipe out in the December issue of Birmingham magazine!

Yield: 24 cookies

What You Will Need:

3/4 cup unsalted butter, room temperature
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg, room temperature
2 cups white whole wheat flour
1 teaspoon baking soda
1/2 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup cocoa powder
1/2 teaspoon salt
1/4 plus 1 tsp orange zest
1 tsp vanilla extract
3/4 cup white chocolate melting chips

What You Will Do:

Whisk together flour, baking soda, spices, cocoa powder, salt. Set aside.
Beat butter, molasses, and dark brown sugar in a stand mixer on high for three minutes, or until light and fluffy. Scrape down sides of bowl.
Add egg, mix to combine.
Add vanilla and 1/4 tsp orange zest. Scrape down sides of bowl as needed to incorporate all ingredients.
Add in dry ingredients in two batches, stirring until fully combined.
Put dough in fridge, covered, for at least three hours to set.
Preheat oven to 375. Line a metal baking sheet with parchment paper.
Scoop cookies in one to two tablespoon scoops. Roll into small balls with your hands. Place dough on baking sheet.
Bake for 12 minutes; let cool for two minutes, then remove cookies to cooling rack to cool completely. Line additional cooling rack with parchment paper.
Melt white chocolate chips in 30 second increments, stirring after each round, until melted and smooth.
Dip cooled cookies halfway in white chocolate mixture, place on parchment lined cooling rack. Sprinkle with orange zest.
Let cookies rest at room temperature for at least 15 minutes to set.

Holiday arugula salad with candied almonds and orange vinaigrette

It’s that time of the year for……12 Recipes of DECEMBER!

That’s right, I am about to hit your inbox UP with some fantastic recipes to help you feed all of the fabulous people in your life this December holiday season!

And today, on our favorite posting day of the week (ahem, Friday), let’s talk holiday potluck sides. I think a great side dish has several elements- no need for an oven once you arrive at the party (this is precious real estate for your hostess, try not to encroach on that real estate if at all possible!), simple ingredients, and a beautiful presentation (we eat with our eyes first, people!). Oh, and the dish requires absolute deliciousness and for the holidays, that special, sparkly quality. ***cue fake snow here**

Enter the orange and arugula salad! Honestly, the hardest step of this recipe is making the candied almond brittle! But realistically you could do that a day ahead of time and then throw everything together before you walk out of the door. The bright green of the arugula with the beautiful crimson hue of the cranberries and the light, milky ricotta make a beautiful color contrast too.

I dig this recipe for so many reasons that I made it for a holiday potluck we went to a few days ago, and it got a thumbs up at the party, praise!

So without further ado my loves, let’s get to making that salad and on to the party! (I hope you are wearing your jingle bells…)

Arugula and cranberry salad with candied almonds, ricotta, fresh orange and citrus vinaigrette

This zesty citrus salad is sure to brighten up even the most traditional holiday table. The combination of peppery salad greens, orange vinaigrette, creamy ricotta and buttery rich candied almonds is divine! The recipe for candied almonds makes more than enough for the salad, and can also double as almond brittle, a handmade gift in itself.

You can also find this recipe in the December issue of Birmingham magazine!

Yield: 6 servings

For the candied almond brittle:

What You Will Need:

1 1/2 cup raw almonds
1 egg white
1 tsp vanilla
1/2 cup dark brown sugar, packed
1/4 cup honey
1 tsp cinnamon
1/2 tsp salt

What You Will Do:

Line two baking sheets with parchment paper and spray with cooking spray. Preheat oven to 300 degrees.
In the bowl of a stand mixer, whisk egg white and vanilla until frothy.
Stir together brown sugar, honey, cinnamon, and salt in a bowl until combined.
Add sweet mixture back to mixer; mix for about 30 seconds more, or until combined.
Remove bowl from mixer and pour in almonds, stir with a rubber spatula to coat.
Pour covered almonds on parchment-lined sheet.
Bake for 45 minutes, stirring every 15 minutes with a rubber spatula to redistribute sugar mixture over almonds.
Once baked and out of the oven, stir almonds once more to distribute sugar coating. Put baking sheet on cooling rack. Let cool completely.
Once cooled, chop almond brittle into bite-size pieces for salad.

For the citrus vinaigrette:

What You Will Need:

3 tablespoons vegetable oil
1 tablespoon fresh orange juice
1/2 tsp dijon mustard
1/2 tsp light brown sugar
¼ to 1/2 tsp salt, to taste
Fresh ground pepper, to taste

What You Will Do:

Whisk together orange juice, mustard, brown sugar, salt and pepper.
In a slow stream, whisk in vegetable oil until combined.
Add additional salt and pepper to taste.

For the salad:

What You Will Need:

5 oz baby arugula
2 to 4 tablespoons ricotta, crumbled
1 naval orange, peeled and sliced (Cara Cara and Blood Oranges would be delicious also)
1/3 cup candied almond brittle, chopped
1/4 cup dried cranberries
Citrus vinaigrette, for dressing

What You Will Do:

Toss all ingredients together except dressing.
Right before serving, toss with citrus vinaigrette.