Hey! It’s the 5th day of December and my true love said to me: Make me Christmas Cookies! One a day please! Twist my arm! Introducing the 20 Days of Holiday Treats! One treat a day, all the way up till Christmas. hurrah! That means lots of baking for me and lots of eating sweets for my coworkers and any one’s address I can get a hold of. I’ll try to throw in gift and wrapping ideas too.
So here we go… Day 1!
Espresso White Chocolate Peppermint Brownies.
The espresso brings out the chocolate and the white chocolate melts in your mouth with an awesome crunch of peppermint. Probably my absolute favorite combo during the holidays.
From all of us to you! Hope you had a great Thanksgiving and your tummy’s are full of pie! yum!
The more you prep for the day, the easier Thanksgiving goes! Here’s one thing that you can make ahead and freeze for the big day which means one less the to worry about.
Sweet potatoes = my favorite Thanksgiving side dish!
These take 15 minutes to prep and 40 minutes to cook on the stove top. Then mash together with some added flavorings and volia!
First peel about 3-4 medium sweet potatoes.
Quarter the potatoes, then cut in large chunks. And place in a saucepan with 4 tablespoons of butter and 2 tablespoons of heavy cream or half and half.
Cover and cook on low for about 40 minutes stirring occasionally.
When fork tender, transfer to a bowl and add about 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon cinnamon, 2 tablespoons of maple syrup, and about 1/2 cup chopped canned pineapple.
Mash together and taste to see if anything needs to be added!
Transfer to a container to freeze!
The day before Thanksgiving, move to the refrigerator to defrost. Reheat in the microwave or on the stove with 2 tablespoons of half and half added.
From America’s Test Kitchen Family Cookbook.
3-4 medium sweet potatoes, peeled and cut into 1/4 inch chunks
4 tablespoons butter, cut into 4 pieces
2 tablespoons heavy cream or half and half
1 teaspoon sugar
1/2 teaspoon salt
pinch of pepper
1/4 cup orange juice
1 teaspoon orange zest
1 teaspoon cinnamon
2 tablespoons of maple syrup
1/2 cup chopped canned pineapple
Peel and slice sweet potatoes into 1/4 inch pieces. Put in a large saucepan with butter, heavy cream or half & half, sugar, salt, and pepper.
Cook over low heat stirring occasionally for about 40 minutes or until fork tender.
Transfer to a bowl and add remaining ingredients. Mash!
Enjoy immediately or freeze!
To reheat: Thaw overnight then toss in the microwave or heat over the stove with 2 tablespoons of half and half mixed in.
Happy Early Thanksgiving!
Caramelized bananas, a touch of rum, and a browned butter glaze- this ain’t your mama’s Banana Bread! Thanks to an amazing article in Cooking Light, the promise of fewer calories/more indulgence, and just the right amount of ripe bananas, I was on my way to some pretty delicious banana bread. Continue Reading →