Trim the Tree Thursday!

Here we are again for Trim the Tree Thursday, hosted by Brett from The Southern Hostess. My house is all decorated so for this week, I thought I would share with you my gingerbread kitchen.

I have a 4 foot tree in my kitchen decorated in only gingerbread or candy land decorations...



Here is the tree topper....

And next are some ornaments....

Oh, and let's not forget my little Christmas frog, he is even holding his own gingerbread man!

This little guy greets me by my stove.

And this is my new favorite thing. I found it at Cracker Barrell! It is fiber optic and the top spins. You can plug it up or it has a place for batteries. Love it!

Hope you enjoyed my kitchen, don't forget to check out everyone else's Trim the Tree Thursday!

Coconut Chocolate Chunk Macaroons

For this edition of the cookbook project, it was my choice of recipe. Now, I know that the whole point of a cookbook project is to cook out of different cookbooks until you have used every book that you have. Well, I have a little problem with that, when Megan sent me this book I read it from cover to cover and there are so many that I want to make now. And since we have no rules on this cookbook escapade, two recipes, from the same book, in 2 weeks in a row, was completely fine.

You see, I don't really care for coconut. I think that the older I get, the more it grows on me and flipping through this book these macaroons just stuck in my head. They were easy enough to mix together and a little bake in the oven for 15 minutes, and they were ready to be sampled. My first thought was, well, I really don't know what I thought. They were ok, but not great. Probably won't make them again. They are a little crispy on the outside, chewy on the inside. But, when I came home and sampled them again, they changed my mind. I think that they are better the next day. Still crisp on the outside and chewy in the middle. So, with that said, I may make them again. I haven't written them off completely, yet.

Coconut Chocolate Chunk Macaroon
By: Marcel Desaulniers

2 Tbsp unsalted butter, melted
1 1/3 cups all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 cup sliced almonds, toasted
1/2 cup sugar
1/2 cup tightly packed light brown sugar
4 large egg whites
1/8 tsp cream of tartar
6 oz. semi sweet baking chocolate, chopped into 1/4 inch pieces
1 cup sweetened flaked coconut

Preheat oven to 350 degrees. Lightly coat 2 baking sheets with some of the melted butter. Line the sheets with parchment or wax paper, then lightly coat the paper with more melted butter.

In a sifter, combine the flour, baking soda, and salt. Sift onto a large piece of parchment or wax paper.

Place the almonds and the sugars in the bowl of a food processor fitted with a metal blade. Pulse for 10 to 12 seconds until combined and the almonds are coarsely chopped.

Place the egg whites and the cream of tartar int eh bowl of a stand mixer fitted with a balloon whip (the bowl and the whip need to be meticulously clean and dry, otherwise the egg whites will not whisk properly). Whisk on high until stiff peaks form, about 2 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in half the almond mixture. When combined, fold int eh remaining almond mixture. Fold in half of the sifted dry ingredients, when combined, fold in the rest. Now fold in half the chocolate and coconut, and when incorporated, fold in the rest until thoroughly combined.

Using 2 slightly heaping tablespoon or 1 heaping #50 ice cream scoop of the dough to portion 9 macaroons, about 2 inches apart width wise and 3 inches apart lengthwise, on each of the baking sheets. Place the baking sheets on the top and center racks of the oven and bake for 15-16 minutes, until light golden brown, switching the setts between top and center and rotating each sheet 180 degrees halfway through the baking time. Remove from the oven, and immediately transfer from the paper to a cooling rack to cool to room temperature (if the macaroons are not removed from the baking sheets within moments, they will stick to the paper). Store the cooled macaroons in a tightly sealed plastic container.

Barbie Cake For Saylor's 3rd Birthday!!!

This is Saylor. She is my good friend Megan's daughter, who just turned 3 yesterday. This little chick will be the next Ms. Betty Crocker or Martha Stewart, she knows exactly what she wants!

Happy

Birthday

Saylor!!!

Just for the record, this was my first Barbie cake. I can't wait to make her again! She wasn't as hard as I thought she would be. :)

Cranberry-Orange Nut Bread

You know when you see a recipe that you just aren't sure of? Well, I found this recipe on the back of our Ingle's Grocery Store weekly sale ad. Sometimes, I don't trust the ones that aren't by a famous chef, or a legit cookbook. I had a bowl full of fresh cranberries that were just screaming to be used, and I figured what will it hurt? The worse thing that could happen would be that it would be awful and find a home in the trash can. The mix came together quickly, smelled fantastic while baking and looked pleasing when it came out of the oven. I had a little leftover orange juice, so I mixed up a little orange glaze to pour over the top. I let it set for a little bit, sliced off a little slice and prepared my taste buds for disappointment. We, the taste buds and myself, were shocked to discover that this little slice was actually not bad. In fact, it is really, really good! Tart from the cranberries, citrusy from the orange zest and juice, and moist. I am so glad that I made it!

Now is the time to start the Christmas baking. Whether it be for the holiday cookie swap, gift baskets, or just because you are in the holiday spirit. This will be one that I add to the list. Mini loaves of this will be perfect for that little gift for a special friend.

Cranberry-Orange Nut Bread

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 tsp salt
1 Tbsp grated orange zest
3/4 cup orange juice
2 Tbsp shortening
1 egg, well beaten
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts, I used pecans

Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange zest, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan and cool completely. Wrap and store overnight. (I skipped that part)

This was fantastic with the orange glaze. I mixed powdered sugar and orange juice together until I got the consistency I wanted and drizzled over the bread.

Caramel Cake with Caramelized Butter Frosting for Daring Bakers

It is that time again when bloggers all over the globe will be posting about this cake. This is the day of the great reveal of the Daring Bakers Challenge. I wasn't excited about this months challenge when I read what it would be, but after making it and loving it, I quickly changed my mind. I made the cake on Saturday morning and by the next morning, it was completely gone. Just crumbs, that I really wanted to lick off of the plate. :) So, let's get on with the details, shall we?

This months hostess is the lovely Delores from Chronicles in Culinary Curiosity. She also had a couple of co host this month, Alex, aka Brownie, of Blondie and Brownie and Jenny of Foray into Food. This recipe came from Shuna Fish Lydon, who is the originator of this cake.

I am glad that I made this cake, and already have other plans with the cake recipe. My mother in law, Laura, already has plans to make this into a pineapple upside down cake! All I am saying, is she better save me some!!

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
courtesy of Shuna Fish Lydon

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan. (I used a bundt pan)

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy. Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it. Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.Note: Caramelized butter frosting will keep in fridge for up to a month.To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light.

Chocolate Chunk Celebrations!!

A couple of weeks ago, my friend Megan, sent me a great surprise in the mail. It was a copy of the book I'm Dreaming Of A Chocolate Christmas By Marcel DeSaulniers. I was super excited because Megan had one this book last year, and gave it nothing but great reviews. I mean, how could it be bad? It is full of chocolate! Thanks Megan!! I love it!!

With that being said, it was her turn to choose a recipe for our cookbook project, and she chose these Chocolate Chunk Celebrations. I almost want to introduce these as....Is it a cake, is a brownie? NO!! It's a chocolate chunk celebration...Celebration for you taste buds! :) Yes, I know. A little cheesy, but these are that good! I ate 2 at one time, and another for breakfast this morning.

The next cookbook project recipe is my choice. I have a couple of recipes that I am fighting between. Not sure which one will win! Until then, go and make some of these. They are really easy, and worth it!!


Chocolate Celebrations
by Marcel DeSaulniers

18 oz semisweet chocolate, coarsely chopped
8 TBS (I stick) butter
1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 Cup sugar
4 large eggs
1 TBS Vanilla
1 Cup pecans
4 oz semisweet chocolate, chopped.

1. Preheat oven to 350F. Place eighteen foil muffin cup liners in a cupcake pan.

2. Melt the coarsely chopped chocolate with the better in the top of a double boiler and stir till smooth

3. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of parchment or wax paper.

4.Place the sugar and eggs in the bowl of a stand electric mixer fitted with the paddle. Beat on medium for 2 minutes until light in color and slightly thick. Stop and scrape down the sides of the bowl and then add the melted chocolate and mix on low to combine, about 5 seconds. Gradually add the dry ingredients. Once all the dry ingredients have been incorporated about 10 seconds, stop and scrape down again. Add the vanilla and nix on low for 5 seconds. Remove the bowl and use a rubber spatula it fold in the pecans and the chocolate chunks and to finishing mixing until thoroughly combined.

5. Portion 2 slightly heaping tablespoons into each cup. Place in the center of the oven and bake till a tooth pick comes out clean but still slightly gooey, almost 18 minutes. Rotate baking pans 180 half way thru baking.6. Remove from oven and let come to room temperature, about 30 minutes.Keep the celebrations in a tightly sealed plastic container and they will stay fresh at room temp 4-5 days, or refrigerate for a week to 10 days, bring to room temp before eating.

Trim the Tree Thursday

Here we are again, time for Trim the Tree Thursday hosted by the lovely Brett of Hostess with the Mostess. I still do not have my Christmas Decorations up, but after this weekend, the house will be all decked out very shortly! So, I thought I would share with you pictures of the Christmas Tea. Keep in mind that the theme was Holy Express, based on the movie Polar Express.

Here is the ticket booth, where you would buy your train tickets. This was set up downstairs as soon as you walked through the door. We had 2 teenagers sitting there that sold the tickets to the basket raffle.

Here is the bakery. We had 2 girls working behind the counter that sold all of the goodies. We also had a general store, that I didn't get a picture of! Ugh...


Here is the "train" before you got on the elevator.



Following are pictures from some of the decorated tables. I think we had a total of 27 tables that each had a hostess. That hostess was responsible for decorating her own table.