Made two batches of candied almonds for Christmas presents — the ginger/cinnamon candied almonds are really good, but I think next time I’ll make a batch with cinnamon and a batch with ginger.
The maple ones weren’t as crispy as expected — tasty, but an odd texture.
I wanted to make peppermint bark this year … so I’ve got a bunch of peppermint extract to use. Now I’m hunting peppermint recipes!
Chocolate Peppermint Bark
Equal amounts dark and white chocolate
Peppermint extract (~1/2 teaspoon per pound of chocolates)
Melt dark chocolate, mix in half of the peppermint extract, pour onto a lined baking tray and allow to set.
Melt white chocolate, mix in peppermint extract, pour onto dark chocolate. Sprinkle with crushed candy cane bits if desired. Score and allow to set.
Break into pieces.
3 cups vanilla ice cream
1 3/4 cups whole milk
1/2 teaspoon peppermint extract
Blend all together. You could add green food coloring or spinach to turn it green. Serve w. whipped cream & cherry.
7.5 cups powdered sugar (34 oz)
1/3 cup evaporated milk
1/3 cup light corn syrup
3 T coconut oil
1 teaspoon peppermint extract
1.5 lbs chocolate, copped
In a large bowl, beat together sugar, milk, corn syrup, coconut oil, and peppermint on a low speed. Shape the dough into two round circles, cover in plastic, refrigerate for an hour.
Sprinkle powdered sugar on silicon rolling mat. Roll out to about 1/4″ thick and cut with ~2″ cutter. Place cut pieces on baking sheet and freeze overnight.
Melt the chocolate over a double boiler. Using a fork, dip each patty into the chocolate then set on parchment lined baking sheets.
We made some pumpkin pies yesterday – one of which is for Anya’s preschool “Feast”. I wanted a lightly sweetened, creamy, pumpkin pie. The recipe makes two *deep* dish pies (the Emile Henry ruffled pie plate)
Ingredients – Pie:
58 oz tinned pumpkin puree
36 oz whole milk, simmered down to half
4 oz cream
9 T Penzey’s pumpkin pie spice
1/4 cup blackstrap molasses
Incredients – Crust:
16 oz gingersnap cookies (make sure they are good gingersnaps)
1/2 cup (1 stick) butter
2 T flour
2 T sugar
Ingredients – Apple Caramel:
2 cups apple cider
Method: Preheat oven to 425.
Making the pie crust – run the ginger snaps through a food processor to make a sandy powder. Mix in the flour and sugar. Melt the butter and add to the crumbs. Make sure the mixture is moist enough to compress into a crust. If it isn’t add another tablespoon of butter. Press the mixture along the bottom and sides of the pie plates. Bake crust at 425 for five minutes, then set aside to cool while you mix the pumpkin filling.
Making the pie – Combine the milk, cream, and eggs and whip together. Whip in the spices and molasses. Fold this into the pumpkin puree. Gently transfer the pumpkin mixture into the cooled pie crusts. Bake for fifteen minutes, then lower the oven temperature to 350 and bake for 50 minutes. Remove pies from oven and allow to cool for several hours (if you pierce the pie to test it, it is apt to crack … I made two pies so I was able to test one and have an un-cracked pie for the party).
Making the Apple Caramel – Put apple cider into a pan on high heat. Boil, stirring constantly, until it is almost all evaporated and very foamy. Remove from burner and let it sit a few minutes to cool. It will thicken as it cools.