Mint Oreo Truffles

Mint Oreo Truffles

These mint oreo truffles captured my imagination from the moment I saw them Amandeleine's blog, which was about 2 minutes before I made them :)  The fact that they're too easy to make, and far easier to eat, has made them detrimental to my diet, but I figure that we still have one day left of 2011 before we all start dieting...LOL!  Let's live it up!!!

Start with a package of cool mint Oreos, reserve 5 chocolate wafers, and smash the rest to smithereens.  You can use a blender, but I went the easy route and crushed them in a gallon Ziploc with my measuring cup.  No muss, no fuss!

Mix the crushed cookies with 8 ounces of softened cream cheese, and roll them into 1" balls.  Slide them into the freezer while you melt 12 ounces of white chocolate chips.  Add 3 tablespoons of shortening (to thin out the white chocolate), 1 teaspoon peppermint extract, and 3 drops of green food coloring.  Coat each cookie truffle.   

Eat lots!  There won't be any left once you pass the plate around :)

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten

Mint Oreo Truffles

Mint Oreo Truffles

These mint oreo truffles captured my imagination from the moment I saw them Amandeleine's blog, which was about 2 minutes before I made them :)  The fact that they're too easy to make, and far easier to eat, has made them detrimental to my diet, but I figure that we still have one day left of 2011 before we all start dieting...LOL!  Let's live it up!!!

Start with a package of cool mint Oreos, reserve 5 chocolate wafers, and smash the rest to smithereens.  You can use a blender, but I went the easy route and crushed them in a gallon Ziploc with my measuring cup.  No muss, no fuss!

Mix the crushed cookies with 8 ounces of softened cream cheese, and roll them into 1" balls.  Slide them into the freezer while you melt 12 ounces of white chocolate chips.  Add 3 tablespoons of shortening (to thin out the white chocolate), 1 teaspoon peppermint extract, and 3 drops of green food coloring.  Coat each cookie truffle.   

Eat lots!  There won't be any left once you pass the plate around :)

From one hearty appletite to another...happy cooking!

Photography © Hearty Appletite

Spiced Sugar Cookies

Spiced Sugar Cookies

I never thought I was a fan of sugar cookies, until I met these!  A thick, chewy cookie with sugar and spice and all things nice, topped with a big swirl of buttercream frosting.  Yum!

My adorable new measuring cups as a Christmas gift from my sister!

Gather up the ingredients

My spices are ready to go!

Mix all the ingredients together...

...to form a fairly stiff dough.

Form the dough into 1" balls and slightly flatten with three fingers.  Bake at 375 for 8-10 minutes.

 While they're cooling, make a batch of your favorite buttercream frosting.  I whip together 1/4 cup butter, 2 cups powdered sugar, splash of vanilla, and enough cream to make it just the perfect consistency!

Decorate with sprinkles, or dust with nutmeg

Cookie time!

Enjoy!

Don't forget the shopping list!

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten

Grasshopper Pie, Peppermint Style

Grasshopper Pie

My love affair with mint and chocolate dates back to my early years. I remember being at a neighborhood Christmas party, and standing on my tiptoes to sneak a peek at the pies on the counter and eyeing a fluffy, light green pie in a chocolate cookie crust. I was immediately intrigued and described this mysterious goodness to my mom, who enlightened me to the deliciousness of the grasshopper pie that she made unbeknownst to me. It was love at first site, confirmed by love at first bite…

To begin, crush 35 chocolate wafers and mix together with 1/2 cup melted butter.  Press into a pie pan.

Next, beat two cups of whipping cream until soft peaks form.  Set aside.

Blend together the marshmallow cream and creme de menthe until smooth.  (See note*)  Add 3 drops of green food coloring to bring out the grasshoppers ;)

Gently incorporate the whipped cream, and pour into the crust.  Freeze for 2 hours before serving.

The beauty of this recipe is that there's just enough left over for a Chef's Taster Cup.  Cheers!

Chef's Taster Cup :)

Don't forget the shopping list!

35 chocolate sandwich cookies

1/2 cup butter, melted

2 cup marshmallow creme

1/4 cup creme de menthe liqueur, or peppermint schnapps*

2 cups whipping cream

Green food coloring

*Note:  After extensively searching for a mini bottle of creme de menthe, I was informed that liquor stores only carry it in fifths now.  I opted out of paying $15.00 for the 1/4 cup I needed, and bought a mini peppermint schnapps.  It must have done the trick--the pie was gone in a grasshopper jump! 

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten

Russian Tea Cakes (Wedding Cakes)

There are certain cookies that my family only makes once a year.  Russian Tea Cakes are one of them.  They're a Christmas cookie, and will always be a Christmas cookie to us!

These little cookies even look like a snowman!

 

They're easy to assemble, easy to decorate, and TOO easy to eat!

Don't forget the shopping list!

1 cup cold butter

1/2 cup powdered sugar

1 teaspoon vanilla

2 1/4 cups flour

3/4 cup finely chopped walnuts or pecans

Combine the ingredients and shape into 1" balls.  Bake at 400 F for 8-10 minutes.  Cool completely, then roll in powdered sugar.

From one hearty appletite to another...happy cooking!

Cake in a Jar! Red Velvet with Buttercream

I've been seeing this adorable idea for "cake in a jar" on some food blogs and I had to hop on the wagon myself.  Having had problems transporting cake, or knowing how to package it so that the frosting doesn't get smashed, is something I've dealt with in the past.  This solves all sorts of problems, and is a great gift too! 

I started out with red velvet cake since it's the Christmas season, but you can make whatever kind that strikes your fancy!  I can imagine a lemon cake in the summer with flowers around the jar :)  Bake in a cupcake pan, and while they're cooling, whip up a batch of your favorite frosting.  To assemble, slice a cupcake in half and place the bottom at the base of the jar.  Pipe in a layer of frosting and add the top of the cupcake.  Pipe on the final layer of frosting, leaving a 1/4" headspace from the top, and decorate.

Top with a lid, tie on a plastic spoon with ribbon, and you're set!  Enjoy!

From one classical appetite to another...happy cooking!

Photography © Sandra Baumgarten

Cranberry Cordial with Egg Nog Whipped Cream

Cranberry Cordial with Egg Nog Whipped Cream

It's Improv Challenge time again from our gracious host at Frugal Antics of a Harried Homemaker, and it's with much excitement that I unveil my original creation using our two assigned ingredients of cranberries and eggnog.  I present to you, Cranberry Cordial with Eggnog Whipped Cream!!!  A perfect after-dinner dessert drink that's easy to prepare, easy on the eyes, and most importantly, easy on the palate! 

I started this drink about three weeks ago by making a cranberry liqueur or "bounce."  

I combined the citrus rum with frozen cranberries (or use fresh if you have them)...

...allowing the berries to soak for 2 weeks in a dark pantry, shaking them gently once a day.  Then I added the sugar and left them for another week, still gently shaking them daily.

Strain the cordial from the berries.  Isn't it pretty???

When you're ready to serve your drink, pour a 50/50 mix of eggnog and whipping cream together in a mixer.  (This picture is hilarious because I wouldn't suggest bothering with lowfat eggnog when you're adding whipping cream, but it's what I had on hand!)

Mix the egg nog and whipping cream until soft peaks form.  It's not going to get as stiff as normal whipping cream since it's been cut with egg nog.  But that's okay!  If you want stiffer peaks, add more whipping cream.

Serve in a cordial glass with a dollop of eggnog whipped cream, a dusting of nutmeg, and a rum infused cranberry for garnish!

Happy Holidays!!!

Don't forget the shopping list!

3/4 cup cranberries, frozen or fresh

1 cup citrus rum

3 tablespoons sugar (white or brown)

Egg nog

Whipping cream

Nutmeg, ground or freshly grated

From one hearty appletite to another...happy cooking!

Cranberry Pistachio Sugar Cookies

I saw a recipe for these cookies on a blog a few days ago, and they captured my fancy!  Christy, at The Girl Who Ate Everything says she found the recipe from Betty Crocker, but without her post, I wouldn’t have known that this gem of a cookie existed.  The color is light, yet noticeably green, with flecks of red cranberries so suitable for the holidays.  Plus, she gives great tips for shortcuts that will have these cookies gracing your table and palate with the ease you crave during this most busy time of the year!

I used a homemade dough for mine, reducing the sugar, and adding pistachio pudding mix.  So pretty, so yummy!

Don't forget the shopping list!

3/4 cup butter
2/3 cup sugar
2 eggs
3.4 oz box instant pistachio pudding
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup craisins

Mix ingredients together and form into 1 1/2" balls.  Bake for 9 minutes at 400 F.

From one classical appetite to another...happy cooking!

Photograph ©  Sandra Baumgarten

Amish Pineapple - Sweetened Milk Dessert

Amish Pineapple - Sweet Milk Dessert

My fascination with the Amish dates back to the 6th grade, when I quickly pulled a pink book off a book shelf in class to avoid getting in trouble for not bringing a book to read for Sustained Silent Reading.  When I got to my seat, I glanced at my book to see what my hasty selection had provided me, and I was disappointed to see that it was a plain cover, with a mere pencil sketch on the front and a title that contained the word, "plain."  I now wish that I could remember the exact title, because I loved the book, fell in love with the idea of the culture and have been captivated ever since.  

Much like the aforementioned book, this dessert title didn't capture my fancy but it intrigued me and I had to make it.  And again, like my experience with the book, it far surpassed my initial judgment and is definitely something I would make again.  

In my cookbook, "Amish Cooking" by Pathway Publishers © 1977, the recipe is called Eagle Brand Dessert.  I have renamed it Amish Pineapple - Sweet Milk Dessert, keeping in the plain fashion.  In my defense of this next picture, the recipe simply says to boil a can of eagle brand milk for 3 1/2 hours.  After a half an hour, I decided this was most likely NOT what they meant.

Take two...

After 3 1/2 hours, remove from heat and cool.  The recipe says to chill, but I was eager to see what I had just made and opened the can while still a bit warm.  Slice the pineapple, add a dollop of golden sweetened milk, top with whipping cream and a maraschino cherry!

While I was dubious at first, I became a believer of this golden goodness that tastes like a rich, buttery caramel sauce.  Who knew that something so plain and simple could be so good?!

Don't forget the shopping list!

One can sweetened condensed milk

Pineapple

Whipping cream

Maraschino cherries

From one hearty appletite to another...happy cooking!