Holiday Cheer 2012

Ho ho ho, from North Carolina! The holidays are upon us, in full swing, and I, J.J., have made a promise to make no cookies this years! So far, I have kept that promise...especially after the cookie making disasters of holidays past...I am so over making holiday cheer for people, unless it comes in the form of pouring them a glass of wine or popping a top on a beer.

This fat and jolly old soul, (no Santa jokes please, I work alone,) had a sexy holiday visitor this past weekend, that brought me all kinds of yummy, homemade, Christmas type goodies. I and the roommate were very grateful for these goodies...the roommate works most of the time and I have not made any goodies this holiday season, other than a peanut butter pie for Thanksgiving.

Also along with the yummy holiday goodies, the sexy elf and I checked out a local winery in, Mebane, NC and it was a great choice. There was a wonderful wine tasting...13 different wines at a sit down tasting for $5.00!!! (I mean where else can you get a $5.00 buzz?) Killer deal. I wish I could remember the name of the wonderful lady that held the tasting as she was very friendly, entertaining, and hilarious. The crowd for the tasting came in waves and she handled it beautifully. I quite enjoyed the SWEET N’ SASSY CHERRY and the holiday wine, IRON GATE BLESSINGS. I also enjoyed the ON GATE GREEN APPLE. I will definitely be returning back to the Iron Gate Winery.

Now onto the other holiday treats from the sexy Christmas elf...I had made a request for Buckeyes...a delicious peanut butter candy and I love peanut butter/candy. I got some delicious Buckeye Bark. Very yummy and still enjoying it. It gets a huge thumbs up.

Buckeye Bark

Ingredients

• 2 ½ pounds chocolate candy coating, divided

• 1 pound creamy peanut butter

• 2 cups powdered sugar

• 1 stick unsalted butter, melted

• 1 teaspoon vanilla extract

Directions

Put a long piece of parchment paper in the bottom of a 9x13 inch pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bark from the pan once set); set aside.

Melt 1 ½ pounds chocolate according to package directions and pour the chocolate into prepared pan, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, powdered sugar, butter and vanilla until smooth and creamy. Using your hands, press into an even layer onto the hardened chocolate layer. Transfer pan to the freezer for 5 minutes or until slightly hardened.

Melt the remaining 1 ½ pounds of chocolate and pour it over the peanut butter layer, use an offset icing spatula to smooth the chocolate into an even layer. Transfer pan to the freezer until set.

Once chocolate is set, use a butcher knife to break up the bark into small pieces. Store in the refrigerator. Let sit at room temperature for at least 30 minutes before serving.

Reindeer Chow

Ingredients

• 1 pound white chocolate chips or almond bark coating

• 3 cups Rice Chex-brand cereal

• 3 cups Corn Chex-brand cereal

• 3 cups Lucky Charms-brand cereal

• 2 cups pretzel sticks
• 2 cups dry-roasted peanuts

• 12 ounces M&M-brand chocolate candies

Slowly melt chocolate in double broiler over water. Alternately, place almond bark or white chocolate chips in a microwave-safe bowl, and microwave on high for 30-second intervals, stirring between each, until chocolate is melted.

Combine remaining ingredients in large bowl, then drizzle melted chocolate over top and mix well. Spread in a shallow layer on a cookie sheet or broiler pan.

Allow to cool completely, then package in single-serving bags or an air tight container.

Now for the cookies...When I was first told about these...I kind of wrinkled my nose. When they were presented to me I wrinkled my nose...when I tasted them...OMG. So good...I want to make these in lemon. I had the licorice or anise version. So yummy. I love most things German anyway...this has made it to my list.

Springerle is a type of German biscuit with an embossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pattern. They are most commonly seen during the Christmas season.

The name springerle means "little jumper" or "little knight". Their origin can be traced back to at least the 14th century in southeastern Germany and surrounding areas.

Springerle

Ingredients

• 3 large eggs

• 1/2 teaspoon salt

• 3 1/2 cups confectioners' sugar

• 1/4 to 1/2 teaspoon anise oil, lemon oil, or flavor of your choice

• 3 1/2 cups All-Purpose Flour

• anise seed (optional)

Directions

1) Lightly grease two baking sheets, or line them with parchment.

2) In a large bowl, beat together the eggs, salt, confectioners' sugar and flavor for 5 to 6 minutes, until the mixture is very light and falls in thick ribbons from the beater.

3) Gradually beat in the flour to form a stiff dough.

Not my springerle, but a photo to depict what they look like. 

4) Transfer the dough to a well-floured work surface and knead with your hands for several minutes — it will seem dry at first, but will become smooth as you work with it. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes or so.

5) To shape cookies using a springerle pin: Dust your work surface lightly with flour. Divide the dough in half and work with one piece at a time, leaving the other piece covered. Use a regular rolling pin to roll the dough into a 1/4"-thick rectangle, roughly the same size as your springerle pin.

6) Use a pastry brush to brush a very light coating of flour onto the dough. Flour your springerle pin, then give it a couple of sharp raps to knock off excess. Slowly roll the springerle pin over the dough, pressing down hard enough to leave a good impression. Cut the cookies apart on the lines, with a pizza wheel or sharp knife.

7) To shape cookies using a springerle mold: Lightly dust your work surface. Dust the mold with flour, then tap it firmly to remove excess. Divide the dough in half and work with one piece of dough at a time, leaving the other covered. Roll the dough into a 1/4"-thick square or rectangle

8) Press the lightly floured mold firmly into the dough. Remove the mold and cut around the design with a knife. Repeat until all the dough is cut.

9) Transfer the cookies to the prepared baking sheets. If you're using anise seed, sprinkle it on the cookie sheet or the parchment before laying down the cookies, giving them extra flavor. They'll also raise the cookies just a bit, allowing air to circulate around the bottom, drying them thoroughly.

10) Set the unbaked cookies aside to dry at room temperature, uncovered, for 24 hours. Turn them over once during the drying time to allow the bottoms to dry.

11) Preheat the oven to 275°F.

12) Bake the cookies for 25 to 30 minutes, until they're firm but not brown. (If the cookies are a bit puffy, and the design isn't as sharp as you'd like, bake the next batch at 250 degrees for 35 to 40 minutes.) Remove them from the oven and transfer to a rack to cool completely.

13) Store the cookies in an airtight container. To keep them from becoming rock hard, we suggest placing a piece of soft bread, a slice of apple, or a cookie softener in the container with them.

Yield: 2 1/2 to 3 dozen cookies.

Merry Christmas, Happy Chanukah, Yule, Kwanza, or whatever you may believe in!