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!

 

Peanut Butter Pie...Oh My!

Seeing as I wrote about Easter dinners last April...I thought I would take this April to write about pies.  I have written about pies before...lemonade pie, pumpkin pie, etc...This year for Easter, I made a chocolate cream pie and one of my personal favorites: Peanut Butter Pie.

I had never had peanut butter pie till about 10 years ago when I spent my first Easter with my ex's family. She has an aunt that makes all these killer pies.  Her peanut butter pie was heavenly.  Then...I had my friend Sue's peanut butter pie.  OMG!

So after some begging and pleading...Sue has graciously given me her peanut butter pie recipe with permission to share it with you lovely people as long as I give her credit and I always give credit where credit is due.

Sue's Peanut Butter Pie

• 1 - 8oz brick of cream cheese, softened

• 2 cups powder sugar

• Peanut Butter to taste...I used a whole 15oz jar of Skippy

• 1 - 8oz tub Cool Whip

• 1 Gram Cracker Pie Shell 

Whip cream cheese, powder sugar, and peanut butter together until fluffy.  Fold in Cool Whip.  Poor into crust.  Chill for at least an hour.  

I served it with some whipped cream on top.  I think my next go round with it I am going to try a chocolate crust.  Thanks again Sue, you are the best!!!


J.J.'s Chocolate Cream Pie

• 1 - 4 oz package chocolate Jell-O instant pudding

• 1 c. heavy Whipping Cream 

• 1/2 c. Cool Whip 

• 1 baked 8 inch pie shell or Gram Craker 

Mix pudding using 1 cup whipping cream, blend in Cool Whip. Spoon into a 8 inch pie shell. Garnish with chocolate curls and Cool Whip if desired. Chill for at least 1 hour.

I am one of those peanut butter lovers.  I love almost anything with peanut butter in or on it.  Another one of my favorites is peanut butter fudge.  My Mother had this covered...I always loved her peanut butter fudge the best.

Mom's Peanut Butter Fudge

• 4 cups white sugar• 1 (12 fluid ounce) can evaporated milk• 1 cup butter• 1 cup crunchy peanut butter• 1 (7 ounce) jar marshmallow fluff 

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan. 
2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. 
3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

Holiday Goodies Part 2

I must say the cookies and fudge were a huge success. I must also say that my good friend Melissa makes the best peanut butter cookies I have ever put my mouth on. She is charge of those forever and ever.


Chocolate Pile-Up Cookies

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup finely chopped nuts ---I used pecans
• 1 cup white chocolate chips

Directions

1.Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.

2.Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, and vanilla extract. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the nuts and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.

3.Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Yield 60

Peanut Butter Cookies

Ingredients


• 2 cups packed brown sugar
• 2 cups white sugar
• 2 cups peanut butter
• 2 cups butter
• 2 teaspoons baking soda
• 1/4 cup hot water
• 1 (10-oz. pkg.) REESE'S Peanut Butter Chips
• 5 cups all-purpose flour
• 4 eggs


Directions


1.Mix sugars, peanut butter, and butter. Add baking soda to the hot water. Add to mixture. Stir well.

2.Stir in the eggs. Add the flour. Add the chips. Roll dough into balls.

3.Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Yield 36



Basic Buttercream Frosting

• 3 3/4 cup - (1 lb. box) Confectioners’ Sugar
• 1/4 teaspoon - salt
• 1/4 cup - milk
• 1 teaspoon - vanilla extract
• 1/3 cup - butter or margarine (2/3 stick), softened

Instructions

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

Holiday Goodies Part 1

I need to update more often…WoW crack has been taking up my time (Roll a Goblin anyone?)…but just in time for the holidays…some of my favorite holiday goodie recipes. They are definitely fat boy tested and approved!


Mama’s Fudge

Ingredients

• 2 1/2 c. sugar
• 3/4 tsp. salt
• 1/2 stick butter or margarine
• 1 5 oz. can evaporated milk (2/3 c.)
• 1 Jar (7 1/2oz) Marshmallow Fluff
• 3/4 tsp. vanilla
• 1 12-oz. package semi-sweet chocolate pieces
• 1 /2 c. chopped walnuts I prefer pecans

Directions

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test or candy thermometer…240 degrees F (112 to 116 degrees C). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool.

Peanut Butter Fudge

Ingredients

• 4 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 cup butter
• 1 cup crunchy peanut butter
• 1 (7 ounce) jar marshmallow fluff

Directions

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.

2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

The fabulous Melissa and I are going to make cookies Saturday. Pictures to follow…meanwhile for your taste pleasure some cookie recipes.


No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonful onto wax paper. Let cool until firm.

Gingerbread Men/Women

Ingredients

• 1/2 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon cold water

Directions

1. In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
 

Everyone should have the Toll House cookie recipe…it should be the only legal chocolate chip cookie recipe.

Toll House Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

1.PREHEAT oven to 375 degrees F.

2.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Hey, Soul Sister!

As I was pillaging around my kitchen looking for something for my breakfast/lunch just now, I decided upon a PB&J. A pretty simple concept...a childhood classic...something I still love as an adult.



J.J.'s perfect PB&J


• White Bread - GASP! I know in this health conscious culture that is kind of taboo. I even find myself questioning white bread. But really! Some things just call for it. If you really feel that strongly on the subject...Wonder Bread (Ah...another childhood classic) makes this white/wheat job. It's not too bad!


• Peanut Butter - Not all peanut butters are equal! I myself was a Skippy kid. I like it on both sides of the bread.


• Jelly - Not preserves, but sugary delicious jelly. Strawberry or cherry is my jelly of choice.


• Glass of cold milk - white or chocolate. It must be whole milk for this fat kid as the lower grades seem to upset my stomach.


Now, back to all peanut butter is not created equal..I used to not believe this. I prefer Skippy as that what I was raised on, but when I first moved to Maryland, Skippy wasn't easy to find. I would get Jiff or even a store brand. Then a beautiful friend of mine, Melissa aka Soul Sister, introduced me to this peanut butter from Whole Foods. OH EM GEE! I am ruined for all other peanut butter from here on. The only ingredient in this peanut butter is peanuts! Smashed up peanuts...that’s all! Really! It is heaven...to die for. I will eat it with a spoon right out of the container...it's that good. This is when I discovered all peanut butter is not created equal.


I think Melissa brought me this deliciousness back in October of last year for the first time. The thing is, I could go to Whole Foods and get this beautiful peanut butter, but the nearest Whole Foods to me is in Annapolis or Silver Spring. Granted 17 miles really isn’t that far away...but if you have ever rode with me in traffic you would understand why I hesitate making the journey for the sainted peanut butter. I am a simple farm boy from the Midwest, where a traffic jam constitutes five cars stuck behind a tractor. Baltimore/Annapolis/DC traffic makes me crazy. Right now I am supstituting the Skippy Natural...it is good, but nothing in comparison to Melissa's delicious peanut butter.

Melissa being the beautiful and wonderful friend she is brings me this awesome peanut butter on occasion. Along with it, she brings me all these other wonderful foods/sauces/wines/beers to try from time to time. Come to think of it, Melissa and I spend a lot of our time together eating/cooking and this isn't even the reason we became friends in the first place, but that is a different entry.

Dinner tonight…ribs! They have been in the oven on 170 since about 8:00AM, rubbed in my special BBQ rub the night before. Soon they will be sauced and bumped up to 200. Maybe, one day, I will share my delicious rub with the masses.