12 Days of Baking -- failure

Well it looks like I wasn't successful with my 12 days of baking. Perhaps it was too much to do at Christmas time, and 12 days in a row! If I do try again next year I think I'll choose to do 12 days of baking in the whole month of December - and cook smaller batches. While it was great to share all my goodies with friends, family and co-workers, it really was a bit much. I think my holiday weight gain was completely my own fault. That many yummy goodies around is just not a good idea! =)

Hope you all had a very happy holiday season!

Post Holiday "Family" Dinner Party

I really wanted my parents to get to know my "adopted" parents (and sister), so I decided to host a dinner party for everyone. It worked out nicely that Brad was back in Mississippi visiting his family for the holidays b/c my teeny apartment really couldn't hold anymore people! Christy doesn't really eat much so I was really worried what I would serve that she would like, but I was convinced not to let that limit me! I also wanted to try some new recipes (despite that my mom tells me you should never do that with company), so I prepared the following menu:

Appetizers:
Spinach and Blue Cheese Gratin w/ Crackers

Mixed Vegetable platter w/ Ranch

Sides:
Sourdough Rolls
Mixed Green Salad*
Cauliflower Soup

Carrots w/ Garlic and Maple Sauce*

Main Dish:
Parmesan Crusted Chicken w/ Sage Butter Sauce

Dessert:
Lemon Meringue Tarts**
Riesling Wine

* Made by my mom
** Made by Christy

The food was superb (if I do say so myself), and we really enjoyed each other's company!

After dinner we played a rousing round of Pittsburgh Rummy. It was a lot of fun and we all hope to do it again soon!


I am willing to share any of the recipes if you so desire!

On the 3rd Day of Baking...

Day 3 -

After weeks of drooling over the Peppermint Bark on the cover of the Williams-Sonoma catalog, I almost gave in on a weak moment and ordered some. That is, until I saw the price -- $26 a tin! Holy cow! I mean I know this stuff is truly to die for and peppermint oil/extract is not cheap, but seriously? Especially since I happen to know bark is possibly the simplest thing in the world to make (my dark chocolate pistachio bark is yum-o), I was not going to give in, I was going to make my own.

Layered Peppermint Crunch Bark
17 oz. white chocolate, finely chopped
30 red/white striped peppermint candies, coarsly crushed
7 oz. bittersweet chocolate, chopped
6 Tbsp. whipping cream
3/4 tsp. peppermint extract

• Turn baking/cookie sheet bottom side up, and cover with tin foil.
  
• Mark a 12 x 9 inch rectangle on the foil.
• Stir white chocolate in a double boiler until candy thermometer reaches 100 degrees. (chocolate will feel warm to the touch)
• Remove from water and pour 2/3 cp. melted white chocolate onto rectangle on foil.
• Using an icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cp. crushed peppermints. Chill until set, about 15 minutes.
• Double boil dark chocolate, then stir in peppermint extract and cream until just smooth and melted. Cool to barely lukewarm, about 5 minutes.
• Pout bittersweet chocolate mixture over white chocolate rectangle and spread. Refrigerate until very cold and firm, about 20 minutes.
• Re-warm white chocolate until candy thermometer reaches 110 degrees. Working quickly, pour white chocolate over firm bittersweet layer and spread to cover. Immediately sprinkle with remaining peppermints. Chill just until firm, about 20 minutes.
• Lift foil with bark onto work surface; trim edges. Cut bark lengthwise into 2" strips. Using metal spatula, slide bark off foil and onto work surface.
  
• Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. Keep refrigerated until 15 minutes before serving.

Notes of Interest:
--- The key to any good chocolate baked good (be it pie, candy, cookie, etc.) is GOOD chocolate. I know this seems like something silly, but I have seen too many people buy the cheap chocolate thinking it won't make a difference, but it really does. If you are going to take the time to make it, do it right, buy the quality chocolate.
--- There are a thousand slightly different variations of peppermint bark out there to choose from. Don't be overwhelmed, choose one that suits your comfort level in the kitchen, your personal preference in ratio of white/brown chocolate, and your preference of chocolate sweetness. I personally like the really bitter chocolate since the peppermint and the white chocolate already sweeten the bark so much, but that's just me. I also liked this recipe because it kept the middle layer sort of creamy, almost truffle-esque.
--- I found that cutting the pieces into triangles tended to make the edges crack. Therefore, I resorted to cutting mine in rectangles. I think they still look pretty!

On the 1st day of baking...

Day 1 -

Brad had been dreaming about Oatmeal Cookies lately, even going so far as picking up the Quaker Oats container (in the supermarket) and telling me that the world's best Oatmeal Raisin cookie recipe was under the lid so we should buy it. He's subtle, eh? Well, not one to resist any baking feat of "worldly" deliciousness, they got chosen as the first days baking. Brad helped me make them, which was fun, and they came out pretty darn well -- once we decided we needed to adjust the oven rack anyhow. The hardest thing may just be getting any left after the 12 days if Brad keeps eating them all!

Quaker Oat's Vanishing Oatmeal Raisin Cookies
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar

2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins

• Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.


• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.


• Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Notes of Interest:
--- I decided not to add in the raisins as I know a certain amount of people don't particularly care for them. I really wish I had though, I think it would have helped with the slightly baking soda taste in the cookie.
--- Brad says these were good, but they weren't the recipe he remembered -- will have to try the other one on the Quaker Oats website next time. It is slightly different enough (shortening vs. flour, etc.) that it may be just the key.

12 Days of Baking

Somehow Christmas time always seems like such a good time to bake. If nothing else it's a great excuse to heat my apartment without turning the heater on! After debating on what to bake this year and being so overwhelmed with great choices, I decided I'd bake them all. Ok, not all of my favorites, but 12. Sort of symbolic, I thought it would be fun! I'm just hoping I didn't bite off more than I can chew! Figured plates of goodies would make great gifts for some of my coworkers, friends, and such... not to mention the added bonus that I get of snagging some for myself along the way!

Wish me luck!