French Chocolate Bark

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Is everyone ready for Christmas?  

I'm as ready as I'm going to get this year.  Our tree's been up for a week or so, the presents are wrapped, the outside is decorated with lights, and the menu is planned....sort of!

So Monday night I made several batches of goodies for MGG to take to work and share with his staff of about 80 guys.  I usually make "The Fudge" which is the original type that you boil, but this year I made a quicker, faster, take on fudge.  I'll share that with you next.  I also made a chocolate bark.  I LOVE bark.  It's easy to make, you can add all sorts of toppings, and make a different flavor variation every time.  

FRENCH CHOCOLATE BARK

I just happened to be watching the Food Network on Sunday and watched Ina Garten (The Barefoot Contessa) make a French Chocolate Bark.  Her version had a sweet salty thing going on with nuts and dried fruit PLUS it had TWO TYPES OF CHOCOLATE!  I new that was the bark I wanted to make this year.  Boy, the flavors did not disappoint!  What a heavenly combination.  Dried apricots, cranberries, and dried cranberries top a mixture of dark and semi-sweet chocolate.  Deep and rich with sweet, tart, and crunchy bites!  WOW!

So after taking a test taste, or two...I promptly stashed some of the bark for us, and packed the rest for the work crew.  It came out perfect, was really easy to make, and was the hit of the holiday treats.

Enjoy!!

French Chocolate Bark

adapted from Ina Garten's French Chocolate Bark

8 ounces very good semisweet chocolate, finely chopped
8 ounces very good bittersweet chocolate, finely chopped
1 cup whole salted, roasted cashews
1/2 cup dried cranberries
1 cup dried apricots, roughly chopped

Place the semisweet chocolate and the bittersweet chocolate in a glass heatproof bowl over simmering water and stir with a rubber spatula constantly, until melted. Line a sheetpan with parchment paper.

Pour the melted chocolate onto the parchment paper and spread it lightly into a 9x10" rectangle. Sprinkle the cashews, apricots, and cranberries over the chocolate. Set for 2 hours or until firm. Break bark into pieces and serve.

Apple Cider Sangria

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Want to discover the BEST fall sipping drink ever?

APPLE CIDER SANGRIA

Yes, this has got to be the best festive fall adult drink around.  Sangria is a classic cocktail that will serve a crowd.  This version puts a spin on the original and gives you warm and fruity autumn flavors.   In fact, I served this at our Thanksgiving bash and it was such a hit that we made more the next day!  Even though it is close to Christmas I still wanted to share this with you because this would be a PERFECT holiday drink.  It's still apple season and why not take advantage of it.  I like to make use of all the specialty varieties before they are gone.  Go forth I say, drink and be merry!

The best part is this sangria is it's infused with a combination of in-season apples and ginger.  Fragrant, light, and refreshing, this drink will remind you of a fresh picked apple with a little zing to it!

I used an Italian Pinot Grigio (Ruffino) for the wine as a base.  Then I added apple vodka, (great for apple martinis...) apple cider, plenty of fresh cut apples, then topped it with some ginger ale for sparkle.  No extra added sugar here, this is sweet enough with the cider.  

The assembly is quick.  You only need a nice glass pitcher to show off the pretty colors and fruit.  Mix it up just before adding the ginger ale and place it in the refrigerator to meld together.  Then top it with ginger ale just before serving.  

This truly is an amazing drink.  I hope that you will try this over the holiday season and come back and let me know what you think.

Enjoy!

Apple Cider Sangria

adapted from Home is Where the Boat Is

2 – 3 apples, diced ( I used 1 green - Golden Delicious and 2 red - Jazz)

1 bottle Pinot Grigio, (such as Ruffino)
1 cup Apple Cider
1/2 cup Apple Vodka (such as New Amsterdam)

1 can Diet Ginger Ale 

Dice the apples and add them to a large glass pitcher. Add in the wine, apple cider and vodka. Stir to combine.  Refrigerate at least 1-2 hours.

Add chilled ginger ale to the pitcher just before serving.  Stir to combine.  Add fruit to the glasses and fill with sangria.  

Ultimate Chocolate Walnut Fudge

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Let's talk fudge!

There are so many versions out there such as peanut butter, rocky road, chocolate chip mint, and even snickerdoodle, but today I want to talk about a classic.

Ultimate Chocolate Walnut Fudge is a classic marshmallow fudge with chocolaty, nutty goodness!  This is the original Kraft Fantasy Fudge that your grandmothers and their grandmother's before used to make.  My mom made it every Christmas and I make it as well!

This technique combines the sugar, butter, and milk and boils it to a candy state.  This part is key to the success of making this fudge set up correctly.  (don't skip this!)  Other more modern versions of fudge making include using a sweetened condensed milk and they doesn't call for boiling the mixture.  These are good and all but I really want that "old fashioned" true version of fudge.  I brings back good memories, and food is about memories right?

This fudge isn't done lickety split, but is well worth the wait.  Once you've boiled the mixture, added in the chocolate and nuts you need to pour it out and let it set.  Please try to control your temptation to stick your finger in it and lick off a big chunk.  The fudge needs a good while to set up perfectly.

Once it's done, HEAVEN!  You guys have to make this version of the Ultimate Chocolate Walnut Fudge now.  Pick up the ingredients soon, and I promise you that you'll want to make this time and time again.  Perfect for giving as a gift, or not....!  This makes a lot so there's enough for friends and family.

Enjoy!






Ultimate Chocolate Walnut Fudge

source:   Kraft's Fantasy Fudge

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme 

1 cup walnuts, chopped
1 tsp. vanilla

Line a 9x11" pan with foil or parchment paper, with ends  extending over the sides. 

Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use extended paper/handles to lift fudge from pan before cutting into squares.

Easy Chocolate Coconut Tart

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This five ingredient Chocolate Coconut Tart couldn’t be easier or more seductive! A chocolate cookie crust contains a chocolate coconut ganache that’s sprinkled with coconut and chocolate curls.

Can you believe it's only about 2 weeks until Valentine's Day?  Didn't we just celebrate New Years?  I can't believe how time flies.  Valentine's Day is a good reason to make a decadent dessert.  Can anyone say chocolate?  There nothing better than a dark chocolate sauce.  Add in some coconut and you have the dessert of your dreams in the form of a tart that reminds you of an Almond Joy bar!

CHOCOLATE COCONUT TART

This decadent dessert only needs five ingredients.  How easy is that?  A chocolate cookie crust holds a pool of chocolate coconut ganache that’s then sprinkled with chocolate curls and shredded coconut.  HEAVEN!

The chocolate coconut ganache flavor is definitely the star of this tart and is easy to make!  Heavy cream, dark chocolate chips and Smucker's Simple Delight Chocolate Coconut Flavored Topping are whisked together to make this decadent sauce.  The crust is a simple chocolate wafer cookie crushed and combined with some melted butter.  Couldn't be easier, really.

I hope you make this seductive tart for your Valentine this year, it totally sets the mood!

Enjoy!

Easy Chocolate Coconut Tart

serves 8-10

32 chocolate wafer cookies (I used Nabisco Famous Wafers)
6 Tbls butter, melted
1 1/4 cups heavy cream
1 cup dark chocolate chips
1 cup Smucker's Simple Delight Chocolate Coconut Flavored Topping
Garnish:  chocolate bar curls and shredded coconut

Preheat oven to 350 degrees.

In a food processor, add cookies and pulse until you have fine crumbs.  Add the melted butter and pulse until just combined.  

To a tart pan add cookie crumbs and press along the bottom and up the sides.  I use the bottom of a measuring cup to even it out and compact it down.  Place on a baking sheet and place in the preheated oven.  Bake 20 minutes or until set in the middle.  Remove and place on a wire rack.  Cool completely. 

Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and chocolate coconut sauce. Microwave on high 1 minute and stir together until melted.  Pour the sauce into the cooled tart shell.  Refrigerate about 1-2 hours until set.  Garnish with chocolate curls and shredded coconut and serve.

Merry Christmas 2016

Wishing you all a happy and safe holiday!

Christmas is a time for family and friends.  I hope yours is full of love and happiness. 

Merry Christmas

Slice of Southern

Jolly Holiday French Toast

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It's almost Christmas!

One of my favorite times of the year.  All the excitement and joy that goes along with Christmas morning, and being surrounded by family makes me all warm and fuzzy inside.

After the flurry of unwrapping presents we will settle down to eat breakfast.  Something festive will be in order, but I also want something easy and quick to make.  (The day ahead will be filled with cooking.)

JOLLY HOLIDAY FRENCH TOAST

My Jolly Holiday French Toast is the perfect solution to an easy festive breakfast.  The family will come running when they smell the aromas of nutmeg and cinnamon.  This is no ordinary French toast!  This festive breakfast is one the whole family will enjoy.  

While this recipe serves 4 you can easily double or triple it to feed a crowd.  I made this version on a griddle on the stove.  You can easily alter this to bake this in the oven as a casserole if you would like. (Tip: Bake at 400 degrees for about 35-40 minutes)

So get in and out of the kitchen in no time on Christmas Day with my Jolly Holiday French Toast, so you can spend that quality time with your family and friends.

Enjoy and Merry Christmas!

Jolly Holiday French Toast

serves 2 or 4

4 slices or French or Brioche bread, sliced thick
3 eggs
1 c milk

1/4 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt

Garnish:  powdered sugar, raspberries

warm syrup

Heat a griddle on medium heat. 

In a baking dish add eggs, milk, cinnamon, nutmeg, and salt.  Whisk until incorporated.  Place bread in the egg mixture turning over so that each side is well coated.

If necessary, spray your griddle with nonstick cooking spray.  Remove bread slices from the egg mixture allowing any excess to drip off.  Place bread on the griddle and allow to cook 2-3 minutes or until golden brown.  Flip the bread over and continue to cook until golden brown and cooked through.

Remove bread and place on serving plates.  Sprinkle with powdered sugar, dusted over the top and garnish with raspberries if desired.  Serve with warm syrup.

Cranberry Walnut Blondies

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Are you doing any holiday baking today?

I can't believe that Christmas is one week away.  Where did all the time go this year?  Each year I make a tray of various holiday goodies for MGG and all his staff (about 100) and another for my staff at work.  It's something I look forward to each year because it reminds me of the excitement I used to get making our holiday cookies with my mom, and getting a tray of our neighbor's goodies as well.

Each year I try and mix it up with the type of goodies.  There is always fudge, and the rest is up for grabs.  This year since time kind of got away from me I decided to make things a little easier and make some bulk items that you can bake in 9x13 pans.  That way I'll get a large quantity of a scrumptious goodies with little effort.  Sound good?  That's a big "YES!" from me!

Being the avid cookbook collector that I am I recently purchased the cutest little book called, tiny book of Christmas Joy, by Phillis Hoffman Depiano.  This book is full of holiday goodies and gifts to give.  I was so excited when I got it I flagged a ton of recipes that I wanted to make!  As that wasn't realistic I narrowed it down to this great recipe for Cranberry Walnut Blondies.

I don't typically make blondies but with the addition of cranberries and walnuts I knew this would make a great festive addition.  Boy was I right!  You guys, these are the BEST blondies I've ever had.  The flavor is outstanding.  I had a hard time getting this in the gift containers because I had a sample, and then another, and then another!  Wow!  These just blew my socks off, so watch out...and prepare to have your socks blown off too!

CRANBERRY WALNUT BLONDIES

What I did differently:  I followed the recipe almost exactly except I didn't use sweetened cranberries as stated, but unsweetened cranberries I got from Trader Joe's.  The recipe also calls for using a stand mixer.  I chose to make these by hand in a large bowl instead.  They came out perfectly, so I wrote the directions that way, but you could use your mixer if you prefer.

Made in a 9x13 pan, these make a ton.  I decided to just cut them in traditional brownie squares, but you could make them appear really elegant by cutting them in triangles and placing them on a white platter. 

I hope you make these really soon.  They are perfect to give away to friends and family, and make sure to hide a couple for yourself.  They go that quick!

Enjoy!

Cranberry Walnut Blondies

slightly adapted from: tiny book of Christmas Joy

makes 32 pieces

1 c unsalted butter, melted

1 c firmly packed light brown sugar

1 c sugar

2 large eggs

2 tsp vanilla

2 1/2 c all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 c dried cranberries

1/2 c chopped toasted walnuts

1 Tbls orange zest

Garnish:  1/2 c confectioners sugar

Preheat oven to 350 degrees.  Spray a 9x13 inch baking pan with nonstick baking spray with flour.

In a large bowl mix butter, brown sugar, and sugar until mixed and fluffy.  Add eggs, one at a time, mixing after each addition.  Add vanilla and stir to incorporate.

Add in salt, and baking soda.  Add in flour gradually, mixing after each addition.  Stir in cranberries, walnuts, and orange zest.  Place batter in prepared pan.  Bake for 30 minutes or until a wooden pick inserted in the center of the blondies comes out clean.  Cool completely in pan on a wire rack.  Cut into squares and garnish with confectioners sugar if desired.

Citrus Rosemary Glazed Turkey Breast

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If you're sharing the holidays with a smaller group this year, I highly recommend cooking a full or half turkey breast. A turkey breast is easy to handle and a cinch to make, plus you'll still end up with plenty of leftovers!

My moist and flavorful Citrus Rosemary Glazed Turkey Breast is the perfect union of sweet and savory.

For 4 people I chose a half bone-in turkey breast that was about 3 pounds.  If you have 6 or more (or love lots of leftovers) to feed, go for a full turkey breast.  The glaze is the key to this recipe and I would double the glaze for a full breast.

You start out with a high oven temperature to get a great crispy skin on the outside and then reduce for the remaining time to ensure the juiciest turkey you will ever have!  No kidding this turkey was soooo moist. 

I also used a new "must have" thermometer.  You place the probe in the thickest portion of the breast up front, and it stays in the turkey in the oven during cooking time.  This ensures the perfect cooking temperature is reached.  No more guessing!  After tasting this turkey I think this thermometer was the best buy ever!

This Citrus Rosemary Glazed Turkey Breast never fails to impress in presentation and in taste.

Enjoy!

Citrus Rosemary Glazed Turkey Breast

serves 4-6

1/2 c apricot preserves
1/4 c orange juice
2 Tbls honey
1 Tbls Dijon mustard
2 tsp garlic, minced
2 sprigs fresh rosemary
1 c white wine
1/2 bone-in full turkey breast (about 3 -4 pounds)
Garnish:  rosemary sprigs, thyme sprigs, orange wedges, pomegranate arils

In a medium saucepan over medium heat add apricot preserves, orange juice, honey, Dijon, garlic, and rosemary sprigs.  Bring to a boil and then remove from heat and allow to cool.  Once cooled discard the rosemary.

Preheat oven to 425 degrees.  Pat turkey breast to dry the outside.  Place rack in a roasting pan and spray with non-stick spray.  Place turkey breast on rack.  Pour wine in the bottom of the roasting pan. 

Place in oven and roast for 30 minutes.  Reduce oven temperature to 325 degrees and brush breast with glaze.  Continue roasting until a thermometer inserted into the thickest part of the breast reaches 155 degrees. (depending on size of the turkey breast possibly 1 hour more)  Brush with glaze every 30 minutes. 

Transfer turkey breast to a cutting board and tent with foil.  Allow to rest  20 minutes before slicing.  Turkey will continue to cook during this time and reach the proper temperature.  Remove the breast in one piece from the bone and then slice the breast crosswise into slices.  Place slices on a platter and garnish with rosemary sprigs, thyme sprigs, orange wedges, and pomegranate arils.