Merry Christmas!

Today has been a flurry of activity:  I have started preparing for the Christmas Eve feast and finished shopping for and wrapping the last few gifts.  We actually went to Christmas Eve service last night (!) since my son is working retail and won't get off until 9 p,m. tonight.  I thought we would open a few gifts, eat a leisurely meal, and maybe watch It's a Wonderful Life together (if we can stay awake!).  Believe it or not, I don't think any of the four of us have ever seen that movie all the way through!

I hope your Christmas is filled with wonder and awe in the birth of our Savior, Jesus Christ:

"For unto us a child is born, unto us a son is given: and the government shall be upon his shoulder: and his name shall be called Wonderful, Counselor, the Mighty God, the Everlasting Father, the Prince of Peace." (Isaiah 9:6)

Santa's Whiskers

When I was growing up, my mom went a little wild with the Christmas baking and decorating.  In those days, most moms were stay-at-home moms, but not all of them were experts in the domestic arts like my mom was. She would decorate every room, wrap each gift exquisitely, then make handmade chocolates, English toffee, fudge, and dozens and dozens of assorted cookies.  I'm sure that if blogging had existed back then, she would have loved contributing.

Today, unbeknownst to her, she is contributing through me.  These are my favorite childhood cookies.  They start with a shortbread dough but red and green candied cherries and pecans are stirred in.

Then the whole (yule) log is rolled in coconut (the "whiskers").  The name alone is so festive, and the taste and appearance are very merry indeed!


Santa's Whiskers
(click here to print)

2 1/2 cups flour
1 cup sugar
1 cup butter, softened
2 Tbsp. milk
1 tsp. vanilla

1/2 cup finely chopped candied cherries
1/2 cup finely chopped green candied cherries
1/2 cup finely chopped pecans
1 egg white, beaten
1 cup coconut

Cream butter, sugar, milk and vanilla.  Add flour and mix until just combined.  Stir in cherries and nuts by hand.  (I chopped the fruit and nuts in my food processor.)

Form dough into 2 logs, each 2 inches in diameter and 8 inches long.

Brush with egg white and roll in coconut.

Wrap and chill overnight.

Preheat oven to 375 degrees.  Slice cookies 1/4 inch thick and bake on ungreased baking sheet for 12 minutes or until golden brown around the edges.

Cookie Time!

Linking to:

Friday Food at Momtrends

Balls of Jolly II

Yesterday, I shared my Balls of Jolly I recipe for chocolate truffles.  Today, I'm divulging my favorite candy recipe of Christmas.  If you enjoy Almond Joy or Mounds bars, you will love these!

Chocolate-Covered Snowballs
from Emeril Lagasse's book Every Day's a Party ("Bonbons")
(click here to print)

7 oz. pkg. flaked coconut (2 2/3 cups)
1/2 cup sweetened condensed milk (fat-free is fine)
1/3 cup confectioner's sugar (half of what the original recipe called for)
1/4 cup sliced almonds, finely chopped
2 Tbsp. butter, softened
1/4 tsp. vanilla

Combine all ingredients and mix thoroughly.  Use a cookie scoop or 2 teaspoons to drop onto a non-stick or parchment lined baking sheet.  Cover and refrigerate for an hour or so or until firm enough to roll into balls.  They will have a rustic, shaggy appearance.

Melt 1 1/2 cups of bittersweet chocolate (I like Ghiradelli) for about 2 minutes in the microwave or over a double boiler.  Roll each ball into the melted chocolate, using a toothpick to help move them around and a fork to drizzle more chocolate over.

Refrigerate until set but serve at room temperature.

Fa la la la la la la la LOVE!

Linking to:

This Chick Cooks
Miz Helen's Country Cottage
Everyday Tastes

Deck the Halls with Balls of Jolly

If you're scrambling to get some yummy treats ready for your family this Christmas, I have two easy, quick and super-delicious recipes that are no-bake.  And they're fun to make!

The first recipe is by none other than the incomparable Ina Garten (aka The Barefoot Contessa).  I have been making these for a few years, and the most difficult part is rolling them into balls.  Not difficult, just messy!

Ina Garten's Perfect Chocolate Truffles
Slightly adapted from this recipe
click here to print

• 1/2 lb. bittersweet chocolate (I used Ghiradelli)
• 1/2 lb. semisweet chocolate (I used Hershey's)
• 1 cup heavy cream
• 1 tsp. instant coffee (Ina's recipe called for 1 Tbsp. prepared coffee, but I use instant)
• 1/2 tsp. vanilla
• 2 tablespoons Grand Marnier, optional (I omitted)
• Confectioners' sugar
• Cocoa powder

Place the chocolate chips in a heat-proof mixing bowl.

Combine the cream and the instant coffee powder.  Heat the cream mixture  in a 2 cup measure and microwave for about 2 minutes or until it just boils. Pour the cream  into the bowl with chocolate. 

Let sit for about 5 minutes so that the chocolate starts to melt.

With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. It will be nice and shiny.

Whisk in the Grand Marnier, if using, and vanilla. Set aside at room temperature for 1 hour.

With a small cookie scoop (I used a 1-ounce size), spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper.

Refrigerate for at least 30 minutes, until firm.  Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both.

These will keep refrigerated for weeks, but serve at room temperature.

Come back tomorrow for my favorite candy of Christmas.  They are a family favorite, and there is some greed competition involved when these are around!

Linking to:

Mangia Mondays
Amaze Me Monday
Tuesday Talent Show
This Chick Cooks
Full Plate Thursday
It's a Keeper Thursday

Toothsome Treats

My 16-year-old son is getting his wisdom teeth out tomorrow; we scheduled it to coincide with his Christmas break.  Ouch!

So today I made his favorite cookie bar so that he could indulge a little before he has to be on a liquid and soft food diet.

Pecan Pie Squares
Original recipe from Taste of Home magazine
(click here to print)

Crust:
3/4 cup (12 Tbsp.) cold butter, cut in chunks
2 cups flour
1/3 cup sugar
1/4 tsp. salt (omit if using salted butter)

Filling:
4 large eggs
1 1/2 cups light corn syrup
1 1/2 cups sugar
3 Tbsp. butter, melted
1 1/2 tsp. vanilla
2 1/2 cups chopped pecans

Preheat oven to 350 degrees.  Generously spray a 13x9 inch pan with non-stick spray.   Combine flour and sugar, then cut in butter until there are coarse crumbs.

Press evenly into the pan bottom and partially up the sides and bake for 20 minutes or until lightly golden.

Meanwhile, combine the filling ingredients.  Spread the filling evenly over the partially-baked crust.

 and return to the oven for an additional 25-30 minutes or until set.  Remove to a wire rack to cool.

When bars reach room temperature, cut around the perimeter to loosen, then cut into squares.

Store in the refrigerator but serve at room temperature.

The original recipe called for this to be made in a 15x10 inch pan, but I like these bars a little thicker.  They taste just like pecan pie!

Christmas Crafts

Time has just flown since Thanksgiving.  I don't know what happened, but I don't seem to be very organized this year!  Can you believe that I'm not done shopping yet?

I remember when I was a stay-at-home mom with two young children, and I think I was MUCH more organized and on top of things than I am now.  My shopping would be done, and all presents were wrapped and mailed (if necessary) by Thanksgiving weekend.  Today is December 17, people, and I have barely started anything except for decorating the house!  I had a party last weekend for my church group, so the decorations were a necessity, although My Man was fixing tree lights at the 11th hour!

My Christmas decorations aren't too elaborate since I was sick to death of boxing and unboxing stuff with the floor project.  I decided a simple, less-is-more approach would work fine this year.  I also decided to use some of my favorite vintage pieces which may not always have the WOW factor but certainly stir a lot of great memories for me.  And I even made a few things, just because I wanted to try some projects that I saw on someone else's blog.  I'm great about saving ideas but not so good about actually implementing them.

Here is the first project I tried:

Vintage Book Pages Tree

I saw this on the blog Keeping Up With the Times.  Barb's tutorial is fantastic, so I won't re-hash the process.  I used all of her techniques except that I wrapped the paper around a pencil instead of a skewer (worked better for me, but I think mine is less "curly" than Barb's).

I used a vintage angel ornament as a topper but the net dress had a hole in it, so I covered it with a paper rosette similar to the one I made here.

I just love the facial features on the china face.

The other project I tried was from Miss Mustard Seed:

German Glass Glittered Letters

I made a banner for my mantle:

I wove gold wired ribbon through the greenery (which I added to after this pic was taken), then used vintage blue glass balls and gold and cream candles.  I just love the angel plaque which I picked up several years ago.  The angels remind me of this Bible verse from Luke 2:13-14 and which is also why I chose the word "Rejoice" for my banner:

And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. 

I also made some silver glittered letters and put them near the nativity scene.  This is a little blurry, but you get the idea.

I made letters for the phrase "O come let us adore him" which I was going to make into another banner, but then I decided against it since they're both in the same room.

Last, I found this cute little posie while out and about.  It just looks like pages from a phone book that were used to make tissue paper flowers.  There is a silver chenille stem with vintage-looking seam binding (?) or ribbon trailing from it.

I'm going to try to make one myself, but maybe another day.  I have some serious shopping to do!

My Signature Chocolate Mint Brownies

Recipes are a living, breathing thing.  These chocolate mint bars were made by both my mom and my mother-in-law in the 1970s.   They lived a thousand miles apart but their recipes were almost identical.

Now, almost 40 years later, the recipe is still going strong but has evolved.  I am still using the basic recipe but have tweaked it to make it my own: more chocolately and less sweet.  These are my signature Christmas bar; people go crazy for them.  I had someone hunt me down after they tried one at a teachers' appreciation event .  I think that the creamy, cool peppermint buttercream frosting topped by crunchy candy-cane bits (my addition for Christmas) and a bitter chocolate glaze is perfect for the winter holidays.

Chocolate Mint Bars
(click here to print recipe)

Brownie Base

1 cup (2 sticks) margarine
4 oz. (squares) unsweetened chocolate
1 1/2 cups sugar
3 eggs, beaten
1 tsp. peppermint extract
1 cup flour

Preheat oven to 350 degrees (325 degrees if you're using a dark coated or glass pan).  Melt the chocolate and butter on HIGH in the microwave for 2 1/2 minutes or until almost melted.  Stir well.

Add sugar, eggs, and peppermint extract.  Mix in by hand.

Add the flour last and mix only until combined.  Pour into a well-greased 9x13" baking pan.

Bake for 20 minutes or until toothpick comes out with moist crumbs attached.   Let cool completely.

In the meantime, make the
Peppermint Buttercream:

6 T. butter, softened
3 cups powdered sugar, sifted.
3 T. milk
2 tsp. peppermint extract
2-3 candy canes (optional)

Combine all ingredients and mix well using an electric mixer or food processor.  Spread evenly over cooled brownies.

If using the candy canes, unwrap them, put in a ziptop bag, and pound into crumbs with a hammer or meat mallet.  Sprinkle evenly over the frosting.

Glaze:

Melt 2 squares unsweetened chocolate with 2 T. butter in the microwave for about 30 seconds.  Use a fork to decoratively glaze the brownies, letting some of the frosting peek through.  Refrigerate until chocolate hardens.  Cut brownies into squares or fingers and serve at cool room temperature for best flavor.  Store in an airtight, covered container in the refrigerator.

This post was linked to Funky Junk Interiors SNS #60, Red Couch Recipes It's a Wonderful Life Linky Party, and North Dakota Kitchen's Holiday Treats.

Toffee Heaven

A traditional treat for our family at Christmas is this delicious Heath-like toffee recipe that both my mother and my husband's mother used to make.

Buttercrunch
(click here to print recipe)

1 1/2 cups butter (3 sticks--do not substitute margarine!)
2 cups sugar
1/2 cup water
dash salt

12 oz. pkg. chocolate chips (I like Ghiradelli)
1 cup sliced almonds, toasted

First, this is not a recipe to attempt when you will be distracted.  Trust me, I know.  It needs near constant attention and the bubbling liquid can burn you if you aren't careful!

Butter a half sheet pan (about 13x18") generously.  You can use a smaller pan (ex: 9x13") if you like your toffee thicker.  Just make sure whatever pan you use has sides, i.e, not a flat cookie sheet!

Place butter, sugar, water, and salt in a heavy saucepan or dutch oven.  I used my enameled cast iron pot that holds the heat well, but any good, heavy saucepan will work.

Bring to a boil, then clip candy thermometer to side of pan and turn heat down to medium.  Stir occasionally.  Use your candy thermometer to determine when it reaches 300 degrees (hard crack stage).  When it's getting close to finished, it is about the color of peanut butter.

Continue to boil and stir constantly, until it reaches a deep caramel color.

Immediately remove from heat and pour onto prepared sheet pan.  Use a long-handled spatula to spread the candy out thin. 

Allow a couple of minutes for the candy to set up, then sprinkle the chocolate chips over top.  The heat of the candy will melt the chocolate.  After giving the chips a few minutes to melt, spread out the chocolate and sprinkle with almonds.

Cool the candy for about 30 minutes, then transfer to refrigerator for another 30 minutes or until the chocolate sets.  Once it's completely cooled, use a metal spatula to lift the candy sheet and break it into shards.   Store in refrigerator.