'Tis The Season To Give . . . And Eat!!!

So I decided to give gift baskets of yummy home baked goodies to a few family members this year.  I have spent the last week and half baking and cooking and I am so spent!!!  So I officially finished my holiday baking for the year.  And here is a list of the wonderful items I made for my loved ones.

Salted Caramel Sauce
Double Chocolate Chip Cookies
Coffee Spice Cookies
Pumpkin Bread
Cheesy Nutty Fudge
Zucchini Souffle
Peppermint Bark
Instant Potato Soup-In-A-Jar Mix

Whew!!!

Unfortunately, I didn't get a chance to get pictures of anything except the soup mix.  So I'll just present that picture and all of the recipes here.

So let's start with the soup mix.

INSTANT POTATO SOUP-IN-A-JAR MIX

Ingredients

• 1 3/4 cups instant mashed potato flakes
• 1 1/2 cups dry milk powder
• 2 tablespoons chicken bouillon granules
• 2 teaspoons dried minced onion
• 1 teaspoon dried parsley
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground turmeric
• 1 1/2 teaspoons seasoning salt

Directions

1. Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.
2. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

I decided to pick up a couple of really pretty crystal bowls for each batch of this that I made.  I also used larger jars so that the above recipe made one batch.

I filled the jars, set them inside two bowls stacked together.  I printed the instructions inside a cute gift tag with a self adhesive back and stuck it to the lid of the jar.  Then I tied a thin red ribbon around the jar, tied some wide ribbon over and across the top and place a small bow on top of that.  And this was the result...

So now let's move on to the other recipes.

MINI ZUCCHINI SOUFFLE

Ingredients

• 3 cups shredded zucchini
• 1 cup chopped onion
• 4 eggs
• 1/2 cup canola oil
• 2 tablespoons minced garlic
• 1 tsp seasoned salt
• 1/2 tsp dried basil
• 1/4 tsp pepper
• 1/2 cup shredded mozzarella cheese (plus a little extra for the top)
• 1/4 cup grated Parmesan cheese
• 1 cup baking mix (suck as Bisquick)

Directions

1. Mix all ingredients in a large bowl.  Divide evenly into 3 mini loaf pans.  Top with as little extra shredded mozzarella.
2. Bake at 375 degrees for 30 to 35 minutes until the top is golden brown.

Even if you aren't a fan of zucchini, I still recommend this.  It is really fabulous.

COFFEE SPICE COOKIES

Ingredients

• 2 tablespoons instant coffee
• 1 teaspoon hot water
• 1/2 cup butter flavored Crisco sticks
• 3/4cup firmly packed brown sugar
• 1 large egg
• 1/2teaspoon vanilla extract
• 1 1/2cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup chocolate sprinkles

Directions

1. Dissolve instant coffee in hot water. 
2. Beat shortening, brown sugar, egg, vanilla and coffee mixture in a large bowl with electric mixer until light and fluffy.
3. Mix in flour, baking powder, cinnamon, nutmeg and salt.
4. Divide dough into two equal parts.  Shape each half into a roll 7 inches long by 1 ½ inches in diameter.  Roll in chocolate sprinkles.  Wrap tightly.
5. Refrigerate at least two hours.
6. Heat oven to 375 degrees.  Cut rolls into ¼ inch slices.  Place slices 1 inch apart on ungreased baking sheet.  Bake 6-8 minutes until set.  Cool on wire rack.

These cookies have an amazing coffee and spice flavor that just has to be tasted to be believed.  (NOTE:  when I bake cookies, I line my baking pans with parchment paper.)

Next up . . . 

SALTED CARAMEL SAUCE

Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 1 cup cream
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt

Directions

1. Simmer sugar and water in a sauce pan over medium-high heat, swirling the pan but not stirring, until dark amber, about 12 minutes.
2. Off the heat, whisk in cream, vanilla and salt.
3. Let cool then divide among jars and chill.

You can use this sauce to dip cookies, candies, top ice cream, waffles, or just eat it with a spoon.  LOL!!!

CHOCOLATE CHEESE FUDGE

Ingredients

• 1/2 pound Velveeta cheese
• 1 cup (2 sticks) butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 2 boxes (16 oz) powdered sugar
• 1/2 cup cocoa powder

Directions

1. Lightly spray the bottom of a 9x2 inch pan with non-stick cooking spray.
2. In a saucepan over medium heat, melt cheese and butter together, stirring constantly until smooth.  Remove from heat and add vanilla and nuts.
3. In a large bowl, sift together sugar and cocoa.  Pour cheese mixture into sugar and cocoa mixture and stir until completely mixed.  Candy will be very stiff.
4. Using your hands, remove candy from the bowl and press evenly and firmly into the pan.  Place pan in refrigerator until firm.

No one would ever believe that this was made with cheese.

PEPPERMINT BARK

Ingredients

• 8 ounces high-quality semisweet chocolate, broken into pieces
• 2 teaspoons canola oil, divided
• 1/2 teaspoon peppermint extract, divided
• 8 ounces high-quality white chocolate, broken into pieces
• Crushed peppermint candies

Directions

1. Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside.
2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
3. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. 
4. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly.
5. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened.

I consider myself something close to a peppermint bark enthusiast and I wasn't real sure how this would turn out.  But I very, very surprised.  This was way better than any peppermint bark that I have ever purchased.

And last, but certainly not least . . .

DOUBLE CHOCOLATE CHIP COOKIES

Ingredients

• 2 1/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon instant coffee grounds
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 teaspoon molasses
• 1 teaspoon vanilla extract
• 2 eggs
• 1/4 cup water
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips

Directions

1. Heat oven to 375°F. 
2. Stir together flour, cocoa, baking soda, instant coffee, and salt. Beat butter, granulated sugar, brown sugar, molasses, and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Add water and mix well.  Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 
3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. About 5 dozen cookies. 

And that is what I have spent the last week and a half doing.

I put all of these things into bags and tins and packed them into beautiful baskets filled with multi-colored foil shreds.  then i sat the baskets inside giant gift bags and stuffed with holiday tissue paper.  The baskets, by the way, are actually wicker DVD holders so that they will serve a functional purpose after the holidays.

(By the way . . . I misplaced the pumpkin bread recipe so I will have to post that later, once I find it.)

Happy holidays everyone!!!

Hectic Holiday Hullabaloo

Baking, baking, baking!!!  I eat, sleep, dream, and live baking . . . lately.  Welcome to the most wonderful time of the year . . . Starting with September 1 through January 2!!!  There are so many savory dishes that I long to make but somehow, during the holiday season, I can never seem to get anything other than baking accomplished.  But that is okay.  Who doesn't love desserts!!!

Over the last two weeks I have made a couple (or more) different desserts that came out super fantastic.  And so now I will share them with you.

Pumpkin Cream Cheese Pie

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon pumpkin pie spice
• 1 frozen 9-inch deep dish pie crust
• Whipped cream, for topping

Directions

1. Preheat the oven to 350 degrees F.
2. Fit a piece of aluminum foil to cover the inside of the pie shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
3. For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, pumpkin pie spice, and ginger, and beat until incorporated.
4. Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

This is slightly different than a traditional pumpkin pie, but you will be amazed at what a difference the cream cheese makes.

Cherry Cream Cheese Pie

Ingredients

• 1 (8 ounce) package cream cheese, at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 (9-inch) Oreo cookie pie crust
• 1 (21-ounce) can cherry pie filling, chilled

Directions

1. In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
2. Top the pie with the pie filling just before serving.

Pumpkin Cupcakes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Directions

1. Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
3. In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
4. Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely.

FROSTING

• 16 ounce can of vanilla frosting
• ¼ cup molasses
• ½ teaspoon cinnamon
• ½ teaspoon pumpkin pie spice

DIRECTIONS

1. Mix all ingredients together.
2. Chill for 15 minutes before frosting the cupcakes.

And last but not least . . .

Peppermint Bark Brownies

Ingredients

• 1/2 cup of butter, melted
• 1 cup of tightly packed dark brown sugar
• 1 egg, lightly beaten
• 1 teaspoon of vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon of baking soda
• Pinch of salt
• 1 cup of all-purpose flour
• ½ cup cocoa powder
• 1 tablespoon instant coffee
• 1 tablespoon peppermint extract
• 1/3 cup of crushed peppermint candy
• 1/2 cup of Pillsbury peppermint cake frosting
• 1 teaspoon peppermint extract
• Red sugar sprinkles

Directions

1. Preheat the oven to 350°F.
2. Lightly butter and flour an 8X8 pan. 
3. Whisk together the melted butter and sugar in a bowl.
4. Add the egg and vanilla extract and whisk.
5. Add the flour, baking soda, baking powder, cocoa powder, instant coffee, and salt, mix it all together.
6. Add the crushed peppermint candy.
7. Pour into the pan and spread evenly.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
9. Allow to cool.
10. Mix peppermint extract with peppermint frosting.
11. Apply a thin layer of frosting to the brownies.
12. Sprinkle with red sprinkles.
13. Cut into squares and serve.

Aaaaaaaaaaaaand . . . I'm spent!!!