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the sugartarian holidays pages home sweet home sweet tooth sweet escape sweet nothings showing posts with label holidays show all posts showing posts with label holidays show all posts tuesday december 20 2011 hawaiian popcorn balls mele kalikimaka food network magazine s christmas issue had two pages of popcorn balls and one really stood out to me coconut almond being a coconut freak i knew i had to try these but i wanted to give them a little more tropical feel so i used macadamia nuts they turned out so delicious not very christmasy really but they re definitely delicious hawaiian popcorn balls adapted from food network magazine 2 tbs butter 1 cup mini marshmallows 12 cups popcorn 1 cup powdered sugar 1 4 cup light corn syrup 1 tbs water 1 2 tsp vanilla extract 1 cup shredded coconut 2 3 cup chopped macadamia nuts 2 cups toasted coconut in a large saucepan over medium heat bring to a boil the corn syrup butter sugar marshmallows and water remove from heat and stir in vanilla extract add the popcorn 1 cup shredded coconut and macadamia nuts stir until coated shape into balls with hands and roll in toasted coconut posted by roxie at 6 17 pm 0 comments labels christmas coconut holidays popcorn popcorn balls recipe peppermint bark cheesecake after seeing the cover of taste of home cooking school i have been thinking about making a candy covered cheesecake every night while i should be sleeping i used the original junior s cheesecake recipe execpt with a chocolate spongecake and then i mixed bits of candycane white chocolate chips dark chocolate chunks peppermint chips and peppermint bark next time i will make the cheesecake a white chocolate cheesecake make the chocolate sponge cake a little more chocolatey and i will add much more bits of candy and chocolates it was a good first attempt though junior s famous cheesecake turned peppermint adapted from food com chocolate sponge cake 1 2 cup sifted cake flour 1 tsp baking powder 1 pinch salt 3 large eggs separated 1 3 cup sugar 2 tbs sugar 1 tsp vanilla extract 2 oz melted bittersweet chocolate 3 tbs unsalted butter melted 1 4 tsp cream of tartar cream cheese filling 4 8oz packages cream cheese 1 2 3 cups sugar 1 4 cup cornstarch 1 tbs vanilla extract 2 large eggs 3 4 cup heavy whipping cream 2 oz ghiradelli peppermint bark broken into pieces double it next time 2 oz white chocolate chips skip this and make cheesecake white chocolate instead 2 oz dark chocolate broken into pieces double it next time 1 oz candy canes crushed double it next time oreo crumbs 8 oreo cookies crushed 2 tbs butter melted sponge cake preheat oven to 350 degrees and generously butter a 9in spring form pan sift the cake flour baking powder and salt together in a medium bowl and set aside beat the egg yolks in a large bowl with and electric mixer on high for 3 minutes with the mixer still running gradually add the 1 3 cup of sugar and continue beating until thick light yellow ribbons form in the bowl about 5 minutes beat in the vanilla and melted chocolate sift the mixture over the batter and stir it in by hand until no more white flecks appear blend in the butter in a clean bowl using clean dry beater beat the egg whites and cream of tartar together on high until frothy gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form stir in 1 3 cup of the egg whites into the batter then gently fold in the remaining egg white don t worry if a few white specks remain spoon the batter into the spring form pan bake the cake just until the center springs back when lightly touched only about 10 minutes let cool in the pan on a wire rack while you continue making the cheesecake filling do not remove from the pan cream cheese filling place one 8oz package of cream cheese 1 3 cup of sugar and the cornstarch in a large bowl beat with an electric mixer on low until creamy about 3 minutes then beat in the remaining 3 packages of cream cheese increase the mixer speed to high and add the remaining 1 1 3 cups of sugar and vanilla extract add eggs one at a time beating well after each one blend in heavy cream mix the filling only until blended be careful not to over mix add the candy pieces and just swirl into the batter wrap the outside of the spring form pan with two layers of tin foil this is to protect it from the water bath while it s cooking spoon the filling on top of the baked sponge cake place a kitchen towel in the bottom of a large shallow pan disposable roasting pan place the spring form pan in the towel lined pan pour water into the large baking pan about 1 inch up the side of the spring form pan bake the cheesecake until the center barely jiggles when you shake the pan about 1 hour turn oven off and open the oven door for 1 minute close the door and let set inside oven 30 minutes to 1 hour remove from oven and place in refrigerator at least 6 hours run a knife around the side of the spring form pan and remove the cheesecake oreo crumbs in a small bowl mix oreo crumbs and melted butter pour into a cake pan and bake at 350 degrees for about 5 minutes pat the sides of the cheesecake with the oreo crumbs and serve posted by roxie at 1 22 pm 0 comments labels cheesecake christmas cream cheese holidays peppermint recipe thursday december 1 2011 christmas is coming every year while on thanksgiving vacation i load up on magazines and get inspired for christmas my magazine reading is actually quite a process it begins with flipping though each magazine making mental notes of what looks good then i go back through and folding the corners of the things i like after that i actually read the recipes finally when we get home i rip out all the pages i had folded and put them in a binder a tip i learned from my friend and her mother just when you thought i couldn t be more compulsive i then make a list of everything i want to make in december and map it out on my calendar i know what your thinking psycho one of the things that caught my eye in the better homes and gardens christmas cookies magazine wasn t even a recipe it was the gift packaging it is such a simple idea that s not only great for christmas but would make a cute goodie bag for birthdays as well to make the bags you need festive scrapbook paper glue scissors and cellophane bags found at your local craft store or even walmart cut scrapbook paper to fit folded over bag fill the bag with goodies fold top of bag down cover with scrapbook paper and staple on each side of the scrapbook paper voila cute food gift for christmas you might be wondering what is in this bag it s oreo coal i saw a photo of no bake cookies and cream bars on the picky palate blog and instantly thought of coal they turned out perfect for the naughty people on my christmas list they look even better in real life oreo coal from picky palate 1 bag of oreos 15oz 1 bag large marshmallows 10oz 4 tbs butter put oreos in a food processor and process until crumbs grease a 9x9 baking dish i use a silicone pan so i skip this part in a large saucepan melt butter over low heat add marshmallows and stir until completely melted remove from heat and stir in oreo crumbs until well coated pour into baking dish and press to spread using the thin side of a rubber spatula hit the top of the oreo mixture to make a few indention s for a coal like appearance when cool cut into uneven shapes these are really chewy and dense and taste just like oreos and marshmallows i think they look better than they taste but the people at work seemed to really like them posted by roxie at 12 39 pm 0 comments labels christmas holidays oreo recipe rice krispies treats tuesday december 14 2010 when a gingerbread man is not the man of your dreams i haven t had a celebrity crush since corey haim in lost boys that is until i went to thomas kellers bouchon bakery several years ago one boring saturday afternoon i stalked researched thomas keller on google 4 hours and 10 minutes later i had 37 recipes that i was so excited to try so far they had all been wonderful then just like corey haim in dream a little dream ii thomas keller let me down my dad loves gingerbread so i was so excited to find a thomas keller gingerbread cookie recipe after reading the recipe a few times to get familiar with it i started making the spiciest cookie dough i have ever smelled the recipe was very straight forward so i whipped it up in no time and refrigerated it overnight the next day i took it straight out of the refrigerator to roll out and it was a goopy mess after repeated attempts i did manage to get 3 gingerbread men cut out and transferred to a cookie sheet 12 minutes in the oven and the gingerbread men came out in need of a trip to the biggest looser ranch and a good laser resurfacing with dough to soft for my nerves to handle i ended up just using my cookie scoop for the next few batches then threw the rest down the garbage disposal taking the few plain gingerbread cookies with me to my dads christmas party i reluctantly placed them out on a plate and within minutes they were devoured people loved them they ended up more like gingerbread than a gingerbread cookie soft moist and spicy so if you are looking for a cookie for gingerbread lovers this is it if you are looking for a cookie you can decorate cute then this is not it gingerbread cookies from yahoo s website shine 3 ½ cups all purpose flour 1 tablespoon baking powder 2 ¼ teaspoons baking soda ½ teaspoon salt 3 tablespoons ground ginger 1 ¼ tablespoon ground cinnamon ½ teaspoon cloves ½ cup 2 tablespoons unsalted butter at room temperature 1 ¼ cup dark brown sugar 1 ¼ cup molasses 2 eggs 2 ¼ teaspoons vanilla extract 1 sift together the flour baking powder baking soda salt and spices 2 using a stand mixer fitted with the paddle attachment cream the butter and the sugar together on medium speed until light and fluffy 3 add the molasses and vanilla extract and mix to combine scrape down the sides of the bowl 4 add the eggs and mix on low speed for one minute 5 add the dry ingredients in three parts mixing just to combine after each addition 6 refrigerate the dough for 1 hour i refrigerated overnight 7 when the dough is thoroughly chilled remove from the refrigerator and roll it out to ¼ of an inch i used a cookie scoop 8 cut into shapes using cookie cutters and place on a baking sheet lined with parchment paper or a non stick liner good luck with that 9 bake at 325f for 12 to 18 minutes depending on the size of the cookie 10 cool the cookies on a rack 11 to make the icing sift the sugar into the bowl of a stand mixer add the egg whites and lemon juice and using the paddle attachment start to mix on low speed then mix on medium speed until the mixture is smooth 12 if the icing is too thick add a few drops of water if it is too loose add a little more powdered sugar 13 divide the icing between small bowls and color as desired 14 use your imagination to decorate the cookies don t need to do any of this because these cookies are not the decorating type as disappointed as i am with this as a gingerbread man recipe it really is a tasty gingerbread flavored cookie and a crowd pleasser during the holidays it tasted so good i actually made the recipe again to take into my office posted by roxie at 12 40 pm 0 comments labels cookies gingerbread holidays recipe older posts home subscribe to posts atom linkwithin search for sweets send new posts via email enter your email address delivered by feedburner blog archive 2012 13 march 2 whiskey caramels tollhouse pie february 4 january 7 2011 38 december 7 november 5 october 4 september 1 july 2 june 2 may 1 april 1 march 3 february 7 january 5 2010 59 december 7 november 3 october 2 september 3 august 6 july 16 june 8 may 14 about me view my complete profile subscribe to posts atom posts all comments atom all comments labels baked 3 baked lemon lemon loaf 1 baked lemon lime bars 1 baked new frontiers in baking 2 baked nyc 4 baked peanut butter cookies 1 baked 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