It’s almost time for presents, and if some of you are still left in the dark as to what to get your food-loving friends, it’s not too late! Continue reading
It’s already been a whole year of our Baked Occasionally series, can you believe it!? It’s only logical that we would close the year with a recipe from their Christmas Cookie selection. This month, we each selected our own recipes, with Shannon choosing the whipped shortbread cookies and me choosing these beauties.
These cookies bake of wonderfully soft and chewy, filled with butterscotch and topped with a sprinkle of fleur de sel they are the perfect balance of salty and sweet, and will make the perfect addition to your Christmas cookie collection.
- 1 cup + 2 tablespoons all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 5 ounces (10 tablespoons) unsalted butter, room temperature
- 5 ounces (about ½ cup) creamy peanut butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, firmly packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 4 ounces (a generous ½ cup) butterscotch chips
- Sea salt (optional)
- In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder and salt; set aside.
- Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Scrape down the bowl and add the peanut butter; beat until completely combined.
- Turn mixer off and scrape down the bowl again. Add both sugars and beat on medium-high until light and fluffy, 3 to 4 minutes.
- Scrape down the sides of the bowl, add the egg and vanilla, and beat until completely incorporated.
- Scrape down the sides and bottom of the bowl, add the flour mixture all at once, and pulse mixer (or beat on low) until just incorporated, about 30 seconds.
- Using a rubber spatula, stir in the butterscotch chips.
- Note: while not necessary, I chilled the dough for a few hours prior to baking, as it was very soft and a bit difficult to work with immediately after mixing.
- Preheat oven to 350 F degrees. Line two baking sheets with parchment.
- Scoop 2 tablespoons of dough into balls and place them on the prepared baking sheets at least 1½ inches apart.
- Bake the cookies for 5 minutes, then sprinkle the tops with the sea salt. Continue baking until the cookies just start to brown on the edges, another 5 to 6 minutes.
- Remove from the oven and place the sheets on cooling racks, allowing cookies to cool on the baking sheet for at least 5 minutes. Transfer the cookies to the wire racks to finish cooling completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- If you are making these for Christmas and want to get a head start, make the dough this weekend and scoop onto a lined baking sheet. Place in the freezer about 1 hour, then transfer the balls of dough to a freezer-safe Ziploc bag for storage. Bake from frozen following directions, adding an extra minute or two of baking.
Get the book – Baked Occasions
Check out Shannon’s post – Whipped Shortbread Cookies
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Since I couldn’t share my holiday basket recipes with you in December (that would have spoiled the surprise for the recipients!), I’ve decided to share them with you in January! Here’s a quick peek at what we’ll be covering…
- Gingerbread blondies
- Peppermint bark
- Parmesan-thyme crackers
- Cheddar crisps
- Cinnamon-apple bourbon
- Toffee chip shortbread cookies
Today’s topic: Peppermint bark.
The first time I had peppermint bark was years ago at Williams Sonoma and at almost $30 a pop I limited myself to their free samples and other, cheaper, knock-off varieties of the holiday treat. While I was thinking about what to put in my 2014 baskets, I realized that I still had a good amount of Chocoley laying around and thought it would be perfect some holiday bark!
You can use any chocolate you like, of course, but I’ve already told you about how I love the snap of Chocoley’s Candy Molding formula, which makes a nice sturdy base for this bark without having to temper the chocolate at all. Just melt and pour, then top it with some white chocolate and a generous sprinkling of crushed candy canes on top and voila! You have a whole sheet-pan of peppermint bark for a fraction of what you would pay for the tiny bit you get from Williams Sonoma one!
- 14 ounces dark chocolate, chopped
- 1 1/2 teaspoons peppermint extract
- 14 ounces white chocolate, chopped
- 3 candy canes, chopped or crushed
- Line a sheet pan or 9-by-13 pan (for neater corners) with aluminum foil and/or parchment, smoothing out any wrinkles.
- Melt dark chocolate over just steaming water in a double boiler. (Alternatively, you can melt the chocolate in the microwave in 30 second intervals at 50% power, stirring in between each session).
- Stir in the peppermint extract and pour into prepared pan, spreading to form an even layer. Set in the fridge to firm up while you melt the white chocolate.
- In a separate bowl, melt the white chocolate in the same manner as the dark chocolate (it may take less time).
- Remove dark chocolate layer from fridge and pour white chocolate over the dark chocolate layer, spreading the white chocolate to form an even layer. Sprinkle with candy canes and return to fridge for about 10 minutes to set up.
- Set on the counter to continue firming up, about one hour, then cut into desired size chunks.
- Store in an airtight container at room temperature.
Happy Thursday! (and Happy New Year!)
I spent my New Year’s Eve on the sofa with FH (Future Husband). That’s my new name for him now. He loves it (even though he’s probably seeing it for the first time in this post). My whole plan for New Years was to stay up and watch the ball drop on Times Square with one little hiccup – apparently they don’t broadcast that out here.
So instead we ended up eating chinese food and watching a modern family marathon, then switching to watch the ball drop only to be disappointed when just our local news came on, and they didn’t even mention the ball drop.
Christmas was great – I was lucky enough to get a whole week off of work. FH’s birthday is just a couple of days before Christmas, so I love having the extra time off to spend with him.
This year, I made him a fossil-filled dinosaur cake, because apparently in my head 32 is the new 2. 😉 The cake was inspired by 1 Fine Cookie,used my favorite chocolate cake recipe with a cream cheese frosting that was then covered in pulverized Oreos.
I also took him to see The Hobbit: Desolation of Smaug (because it seemed like the kind of movie that dinosaur-loving kids like, right?) 🙂 – Side note: did you know that Stephen Colbert is in there??
Christmas was full of food, movies, presents, and fun 🙂
I hosted Christmas Brunch, which this year consisted of:
My usual meat & cheese spread – Chances are if you’ve ever come to my house, then you have indulged in this. If you come over often, then you might even dread it by now. Seriously though, it’s the easiest, most stress-free and satisfying appetizer you can make! Just get a variety of meats and cheeses along with some sliced crusty bread and voila!
This spread had some salami, prosciutto, parmesan, and I don’t even remember what other cheeses – then some fig jam and pesto on the side – basically a “build-your-own” bruschetta bar. On the right are some little phyllo puffs I got at Trader Joes – not everything has to be labored over, ya know? 😉
You may also spot some deviled eggs (courtesy of the future sister-in-law) and some olives to the left.
Monkey Bread – This is one of FH’s favorites (OK, mine too). And, since it’s so indulgent (think cinnamon-sugar meets caramel) I never make it. Like, ever. It’s dangerous if there are less than 10 people around to help you consume it.
Cranberry-Orange Muffins – I had actually made these around Thanksgiving with my leftover cranberry sauce and froze them back then. Thawed them the night before Christmas and voila – good as new!
Ham & Cheddar Frittata – It was actually my first time ever making a frittata and I am pretty sure I’m going to start making them every weekend from now on. The leftovers heat up wonderfully and made a perfect breakfast for the rest of the week. I even stuck a piece in between a toasted english muffin and made my own little on-the-go breakfast sandwich in no time flat!
Honeybaked Ham (our once-a-year treat!)
Bacon – because, what’s brunch without bacon?
Orzo salad and a regular salad – because sometimes you need vegetables.
For the drinks we had mimosas & sangria – of course you could enjoy your juice alcohol-free as well if you prefer… 😉
In other news…
The kitties lost their kitty tower on Sunday. It was a sad day for them. Sophie took turns staring out the door, where she saw it dragged out, and staring at me with her sad eyes.
Sam, on the other hand, just kept staring at the empty space where it once stood. “Maybe it just turned invisible.” “Maybe if I just jump there, it will actually hold me up.”
What kind of cruel human would steal their beloved children’s joy? If they spoke english, I could tell them that their old cat tree was old and gross and that we had a brand new one on its way. But they don’t speak english, so they just lay around like sad little lumps and stare at the wall.
I found a new favorite nail polish color – it’s a rich red with a bit of shimmer to it. (The picture below really doesn’t do it justice, but we have like one light in our whole house so what can ya do).
I made it my “holiday” polish – or that’s the excuse I used when I bought it at least. I don’t usually buy things like nail polish and make-up because there are so many better things I could spend my money on (like cupcakes and chocolate).
One of the gifts I got was this awesome waffle maker. I recommend it 110%. I give it 6 out of 5 stars. I love it.
I’ve already made 10x more waffles than I’ve made for the whole rest of 2013 combined – seriously. In fact, just the other day we had waffles for dinner (with strawberries & whipped cream – a nice healthy meal!) Plus, FH has been enjoying his endless supply of frozen waffles to reheat for his morning breakfasts.
Another gift that I’m loving is the Hyperbole and a Half book, which you also need to get.
It’s no secret that I love Hyperbole and a Half, but this is seriously the best thing I’ve read in a long time. I’ve been reading and re-reading it (and laughing hysterically) whenever I find myself sitting idly on the sofa. It’ll be the best $10 you’ve spent, I promise.
Links I’m loving
This girl who is making the best out of losing her iPhone by taking pictures of herself posing as her iPhone thief.
For those of us who spend way too much time in the grocery aisle debating which can of tomatoes to buy, The Splendid Table is here to help.
In case you missed it up there – Did you know that Stephen Colbert is in the new Hobbit movie?
J. Kenji Lopez brings us the best chocolate chip cookies (and most extensive research of the science behind them) on Serious Eats.
How Sweet it Is documented all of her 2013 kitchen failures for us – wasn’t that so sweet of her?
BuzzFeed brought us 35 of the most heartbreaking food fails of 2013.
CollegeHumor reminds us that kids are jerks. All of them.
Notall spiders are scary (some are just plain awesome).
Reddit helped me with my New Year’s Resolutions.
NPR shows us how to build an indestructible gingerbread house (hint: it involves marshmallows and gummy bear blood).
A plea from Bon Appetit begging us to please make their least popular recipe of 2013. (To be fair, it sounds friggin delicious!)
snickerdoodle blondies from wee eats
peanut butter sandwich cookies from some kitchen stories
gently-spiced double chocolate cookies from movita beaucoup
cranberry + orange cookies from a periodic table
vanilla sugar cookies from life tastes good
molasses spice cookies from minimally invasive
brown butter oatmeal toffee cookies from elephant eats
meyer lemon roll-out cookies from every little thing
deep dish pistachio + plum jam thumbprint cookies from of agates and madeleines
giant peppermint florentine cookies from shikha la mode
world peace cookies from wee eats
peanut butter + jelly + potato chip thumbprint cookies from spoon fork bacon
hazelnut shortbread cookies from playing with flour
s’mores cookies from wee eats
chai-spiced pistachio snowdrop cookies from savory simple