Mom's Caramels

For the holidays, my mom always makes homemade caramels.  Ironically, I called her a few days ago for the recipe and she had actually just left the grocery store where she had just bought all of the ingredients to make them!  Great minds think alike :)  A word of caution though....year-after-year, my mom has forgotten the last step of adding the vanilla to the cooked caramel.  It has become a family joke that always makes us laugh.  So don't forget the final step of adding the vanilla (but if you do, I hope you smile and think of my mom!)

Here is mom's recipe, in her own words:

3 C white sugar

2 1/2 C white corn syrup

3 pints whipping cream

2 tsp vanilla [ha ha]


Directions:

Mix sugar, syrup, and 1 pint of cream in a large pot on the stove.

Cook to soft ball stage, stirring constantly.*

Note: be sure to use a good quality candy thermometer that actually indicates the different stages of candy cooking

Add 2nd pint of cream and cook to soft ball stage again.*

Add 3rd pint and cook to 242 degrees according to original receipe - but I always try for 238 ish (it makes for a softer caramel)*

stir in VANILLA

Add in 1 C. chopped nuts if desired.
Pour into well greased 9 x 13 pan.

When cool cut into squares and wrap.

Note: Mom always had the colored foil squares from the cake and candy shop to wrap the caramels, it really makes them look festive.  You can also pre-cut squares of waxed paper to roll the caramels (just imagine how saltwater taffy is rolled in waxed paper).  Twist the ends of each side to secure.  It is also a good idea to somehow indicate plain caramel vs. caramel with nuts.  You can just package each in a different color (i.e. plain caramel in red foil and with nuts in green foil).

*Be sure to stir this all the time or cream will scorch


Love you MOM (had to keep this in here because it makes me smile)


Pictures will be posted soon!

My favorite little helper...

My name is Ginger and the kitchen is my favorite place to hang out.  I am a huge help because I keep the floors super clean - food barely touches the ground and I am right there to clean it up!  I am not sure that I like getting doused with flour though....

Chocolate-covered Pretzels

My hands down FAVORITE treat around the Holidays is white chocolate covered pretzels.  I know that they can be made anytime of year, but I only seem to make them for Christmas.  I just love the salty/sweet combination!  They are really easy to make and decorate.

You can use any shape/size pretzel that you like, but I find that the little pretzel nuggets are the easiest to work with.  I don't have exact amounts for the chocolate to pretzel ratio, I will try to pay better attention when I make them again next week.  I will post the amounts that I used later.

1 large bag of pretzels
1 lb. bag white chocolate melts*

*I am picky about my melting chocolate and avoid what is available in the grocery stores.  The white chocolate bark that they sell just doesn't taste as good as what I can buy at the local cake and candy store (Sweet Mercantile in Rancho Cucamonga, CA).  When I lived in Champaign, IL, I bought my chocolate at Mary's Cake and Cupboard (not sure if it is still in business, it was located just East of Carle Hospital off of University ave. in the same shopping area as Wendy's).  I think that you could also buy the Wilton brand chocolate melts that I have seen available at Michael's.

Directions:

There are several way to melt the chocolate.  If you know how to work with chocolate already, go ahead and use your preferred method.  However, I always melt my chocolate in an electric skillet. To do this, place a glass bowl in the skillet. Pour enough water into the skillet (not the bowl), to come up about halfway of the bowl. Turn the heat on low/medium. Add the (white) chocolate chips into the bowl and stir occasionally as it melts. I prefer this method, as it allows me to keep a more constant temperature. I can also melt several bowls of chocolate at one time. You can add food coloring to the white chocolate to tint as shown in the picture below.

You don't have to melt all of your chocolate at once.  Just add more chips to melt as needed.  It is much easier to store the unmelted chocolate then to store any excess melted chocolate.

Dip the pretzels in the melted chocolate and place on a sheet of waxed paper to set.  If you are going to add any sprinkles or other decorations, be sure to do this immediately after dipping in chocolate.  However, you will need to wait until the chocolate is set to add different colored chocolate drizzle on top, otherwise the colors will just mix together. 

This recipe is linked to http://allthesmallstuff-cole.blogspot.com/2010/12/tuesdays-at-table-mexican-bean-dip.html . The All the Small Stuff blog has a "Tuesdays a the Table" share feature.  Check it out for even more ideas!

Bloggers get free $25 credit from Shutterfly!!

Hey blogger friends!  Today I came across a great deal from Shutterfly...receive a $25 Shutterfly credit just for blogging about them! 

I have used their site for years and created several photobooks, photo cards and photo mugs.  Everything looks super professional and I have NEVER been disappointed with anything that I order from Shutterfly.  I actually received a Christmas card from some friends that they created on Shutterfly and it turned out great!  In order to qualify for this $25 deal, follow the directions posted here . 

I created the Christmas card below in less than 3 minutes using Shutterfly...isn't it cute!  I just love this picture of my mom as a little girl licking the cookie batter spoon :) 

Pine Cone Toile Christmas Card

Shop Shutterfly.com for elegant Christmas photo cards.

View the entire collection of cards.

A big thanks to my friend Hannah for sharing this great deal!  You can check out her blog at http://illinigirl.wordpress.com/ .

Mushrooms stuffed with Braised Short Ribs

This is another recipe from the Holiday Appetizers cooking class that I attended last night.  There were so many great new things that I tried, but this recipe was the winner of the evening!  Everyone commented that it was so good and definitely everyone's favorite.  It is not a quick recipe, but I think that it is well worth the effort!

Olive oil
2 beef short ribs (boneless from Costco work the best) *
1 carrot - chopped

1 small onion - chopped

1 celery stalk - chopped
3 garlic cloves - smashed with the back of a knife
1/2 cup red wine
1 quart veal or beef stock
1 quart chicken stock
5 or 6 thyme springs
20 large white mushroom caps - cleaned

1/2 cup creme fraiche
2 TB. prepared bottled horseradish
1 tsp. lemon juice
fine sea salt
freshly ground white pepper

Directions:

Preheat the oven to 325 degrees Farenheit.

*Please note that the short ribs that I used were nice, long, meaty, boneless beef short ribs. You do not want the tiny ones from the grocery store that barely have any meat on them. If you don't have a Costco around, ask the meat counter at your local grocery store for help.

Place enough olive oil in a medium oven-proof pot to cover the bottom.  Heat over high heat.  When the oil is hot, seat the short ribs on each side, about 1 minute per side.  Remove the ribs to a clean plate and set aside.

Add the carrot, onion, celery and garlic to the pot and cook over medium-high heat until almost browned and softened, about 4 minutes.  Add the wine and reduce until the pot is almost dry. 

Return the ribs to the pot and cover with the stock and bring to a boil.  Add the thyme and cover.  Place in the oven and cook for 3 1/2 hours or until the meat is very tender.

In a bowl, whisk together the creme fraiche, horseradish and lemon juice.  Season with salt and pepper, place in a sqeeze bottle and refrigerate until needed.  You can actually make this sauce a few days ahead of time and just refrigerate.  It would also be really great to serve with Prime Rib!

Remove the pot from the oven and raise the oven temperature to 400 degrees farenheit.  Transfer the ribs to a plate.  While they are still warm, shred the meat using two forks. 

Strain the ribs cooking liquid into another pot.  Place the pot over high heat and reduce the liquid to a sauce consistency.  It should coat the back of a spoon.

Now we need to pre-cook the mushrooms to remove some of the water.  This step will keep the finished stuffed mushroom from getting too soggy. 

Drizzle some olive oil on a baking sheet and add the mushroom caps.  Note: be sure to clean the mushrooms by removing the stem and coring out some of the inside brown bits.  Drizzle some more olive oil over the mushrooms.  Bake for about 8-10 minutes to remove the water.  You might see water accumulate inside the mushroom cap.  Remove from the oven and drain any water from the mushrooms.


Place the drained mushroom caps back on the baking sheet and fill with the shredded short ribs.  Return to the oven and cook until the mushrooms are soft and brown - approximately 15-20 minutes.

Remove from the oven and arrange on your serving platter.  Spoon a small amount of sauce on top of each mushroom.  Serve with the horseradish/creme fraiche sauce drizzled on top.  You can also dress the top of the mushrooms with some micro-greens for a nice presentation.



Serves 20


Recipe from White Apron Cooking Class

Cheddar Cayenne Coins

Last night, I attended a cooking class in Redlands.  The lady had it setup in her home kitchen and we got a chance to sample all of the recipes that she made for the evening.  It was a Holiday Appetizer menu and this is a super easy recipe that we all really enjoyed!

1 1/3 cup flour
1 1/4 cup sharp cheddar cheese - finely shredded
1 tsp. salt
1/8 to 1/4 tsp. cayenne
1/2 cup unsalted butter, cubed and chilled
1 large egg yolk
2 TB. water
1/3 cup walnuts - finely chopped
Kosher salt for sprinkling (optional)

Directions:

Preheat oven to 375 degrees Farenheit.

Line two large baking sheet with parchment paper.

Combine the flour, cheese, salt, cayenne pepper and walnuts in a food processor.  Pulse a few times to blend.  Add the butter pieces and pulse until the dough resembles coarse srumbs.  Whisk the egg yolk and water in a small bowl and drizzle over the mixture.  Pulse until the dough begins to form a ball.

Pile the dough on an unfloured work surface.  Knead until the dough comes together.  Turn the dough in a log shape (approx. 1 1/4 inches in diameter - 14 inches long).  Wrap the dough in plastic wrap and refrigerate until firm, about 4 hours, or up to 2 days.  You can also freeze this dough for up to a month and then thaw for about an hour on the counter.

Using a sharp knife, slice the log into 1/4 inch slices.  Arrange about 1/2 inches apart on the baking sheets.

Bake for 15-20 minutes or until a medium to deep golden color around the edges.  Rotate the baking sheets for even browning if necessary.

You can finish the crackers with a sprinkling of a little kosher salt while still hot from the oven.


Recipe from White Apron Cooking Class

Orange-scented Mulled Wine

10 whole cloves
3 cinnamon sticks
2 star anise
1 whole nutmeg, cracked with meat tenderizer
1 tsp. coriander seeds
1/2 tsp. whole black peppercorns
2 bottles of red wine
1 tangerine or clementine, cut in half and seeded
1/3 c. sugar
1 TB. Grand Marnier
1/2 tsp. vanilla extract

Directions:

Toast the cloves, cinnamon, star anise, nutmeg, corinader and peppercorns in a medium sauce pot over medium heat, stirring occasionally until aromatic (2 minutes).  Transfer the spices to a cheesecloth and tie to make a bundle.

Put the wine, tangerine and sugar in the slightly cooled pot along with the sachet.  Heat the wine uncovered over low heat for 1 hour to infuse with the spices.  Do not let the mixture boil.

Using tongs, gently squeeze the tangerine to release any juices back into the pot.  Discard the tangerine and the spice sachet. 

Stir the brandy, Grand Marnier and vanilla into the wine and serve warm.

Hot Buttered Rum

Another Holiday favorite!

3/4 c. dark brown sugar, lightly packed
1/2 c. unsalted butter, room temp
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. allspice
2 1/2 c. high quality dark rum*
Whipped cream to garnish

Directions:

In a small bowl, mash the sugar, butter, vanilla, cinnamon, cloves, nutmeg and allspice with a fork until well combined.  This spiced butter can be made ahead and refrigerated for up to 3 weeks. 

Bring a kettle of water to a boil; you will need 1/2 cup of water for each drink.  Once the water is boiled, fill each mug with 1/2 cup water and 1/4 cup of rum. 

Stir in a generous tablespoon of the spiced butter until melted.

Garnish with a dollop of whipped cream.

*Look for a rum with a vanilla scent.  Goslings is a good one to try.  If you cannot find, you can just add 1-2 tsp of vanilla to any good quality rum.

Bailey's Irish Cream

This Holiday season, I really wanted to concentrate on homemade gifts.  A few years back, I found some great glass bottles on sale at Crate and Barrel Outlet.  I wasn't sure what I would use them for but they were too cute to pass up!  So about 4 years later, I am finally using them to make homemade Bailey's Irish Cream as gifts for our friends this Christmas.

Now on to the actual recipe.  I found a handful of Bailey's recipes on the internet.  Some called for eggs, vanilla or almond extract, Hersheys chocolate syrup, etc.... I decided on this recipe because it used good quality milk chocolate and basic ingredients.  I prefer recipes that keep it simple without too many over-processed ingredients.  I did a side-by-side taste test with the real deal Baileys and liked mine better!  They really tasted indentical, but I think mine had the edge with a fresher, creamier taste.  The next time I make this recipe, I want to try adding some mint chocolate or mint extract to change it up a bit!

by the way...my picasa photo download went haywire and I lost the step-by-step photos for this recipe :(  But use the link at the very bottom and you can see a video of it!

750 mL Jameson Irish Whiskey
8 oz. good quality milk chocolate (Ghiradelli bars work well)
2 - 14 oz. cans of sweetened condensed milk
2 - 12 oz. cans of evaporated milk
2 1/2 cups heavy cream

Directions:

Create your own double-boiler using a pot half filled with water and a glass bowl on top.  This is how we are going to melt the chocolate slowly. 

Turn on medium-high heat to get the water going.  Put the chopped milk chocolate (or chocolate chips, depending on what you are using), in the glass bowl.  Add just enough Irish whiskey to barely cover the chocolate.  Stir the chocolate/whiskey until melted.

Slowly add 1 can each of the evaporated and condensed milk.  Stir well to combine.  Add the 2 remaining cans of evaporated and condensed milk, again stirring to combine.

Note: The original recipe calls for you to continue adding the rest of the Irish whiskey and the heavy cream to the bowl.  My bowl was not large enough to hold it all, so I modified the steps as shown.  If you run into the same problem, just make sure that you melt the whiskey/chocolate first, then whisk in the 2 cans of sweetened condensed milk.  Those are the 3 things that need the heat to melt together.  Everything else can be added later.

Using oven mitts, remove the glass bowl and pour the mixture into the biggest plastic pitcher you have.  (I used my Tupperware plastic pitcher). 

Add in the remaining Irish whiskey and the heavy cream.  Stir to combine.

Now you can pour the Irish Cream into any container that you like. 

You can drink this immediately, but I promise it will be so much better 2-3 weeks later....If you can resist!!


Note: I made 4 1/2 batches of this so I had to do some oz,mL,cup conversions.  I found a great website for this - http://curezone.com/conversions.asp




Recipe from http://recipesofireland.blogspot.com/2008/09/homemade-irish-cream-recipe.html
They also have a video of the recipe process on this website.