White Chocolate Walnut Snowballs

Not sure about how good these are, as our walnuts turned out to be too far past date. I will rate when I have made them again sometime, as they do seem like they would be very tasty.

Link to my YouTube short of preparation: https://youtube.com/shorts/Y0_OwKp8EH0

Link to original recipe: https://www.imperialsugar.com/recipes/white-chocolate-truffles

Recipe below contains my modifications.

Ingredients:

1/4 c. heavy cream

2 T. Kirsch

6 oz. white chocolate, finely chopped

4 T. butter, softened

6 oz. walnuts, finely chopped

3/4 c. powdered sugar

Directions:

1. In a small saucepan over med-high heat, bring cream to a boil. Keep boiling until reduced by half, then remove from heat.

2. Stir in the Kirsch and white chocolate. Place over low heat and cook, stirring until white chocolate has melted.

3. Whisk in the butter until smooth, then stir in the walnuts.

4. Pour mixture into a shallow pan (I used an 11" x 7" pan, seemed to be a good size). Chill mixture for 40 min or until firm.

5. Use a teaspoon to scoop mixture and shape into balls. Working as quickly as possible, roll balls in powdered sugar, then place on a plate. Transfer plate to refrigerator to chill balls.

6. Let snowballs stand at room temp for 20 min. before serving. Enjoy!

Mongolian Beef with Mushrooms

This. Is. YUMMY. Absolutely 10+, will make again and again!

Link to my YouTube "making of" short: https://youtube.com/shorts/VbiJ8_J8jb0

Link to original recipe: https://www.cuisineathome.com/recipes/lunch-dinner/mongolian-beef-with-mushrooms/

Ingredients:

1/3 c. dry sherry

1/4 c. reduced sodium beef broth

3 T. reduced sodium soy sauce

2 T. hoisin sauce

1 T. cornstarch

1/2 T. kosher salt

1 lb. flank steak, sliced in 1/4" slices (against grain)

3 T. peanut oil, divided

1 lb. white button mushrooms, sliced (I used my food processor, recommend this)

1/4 tsp. ginger (powdered; or you can use 1 T. minced fresh ginger)

1 T. bottled minced garlic

pinch red pepper flakes (or more if you like it spicier)

toasted sesame seeds (for garnish)

sliced green onions (for garnish)

Directions:

1. In a medium bowl, combine sherry, broth, soy sauce, hoisin, cornstarch, and kosher salt. Add steak and toss to coat. Let sit for 15 min. Once 15 min. have passed, strain the steak from the marinade, reserving marinade separately.

2. Preheat a wok (or large sauté pan) over medium-high heat. Add 2 T. of the peanut oil. Remove steak from marinade and add to pan (save the marinade). Stir fry for 2-3 min, until starting to brown. Transfer steak and cooking juices to a plate.

3. Add remaining 1 T. of peanut oil to the wok. Once heated, add mushrooms, followed by ginger, garlic, and red pepper flakes. Stir fry for 2-3 minutes, until mushrooms have softened and given up their liquid. 

4. Return steak and its juices to the wok, followed by the saved marinade. Cook for 2 minutes, or until sauce has thickened and is bubbly. Garnish with sesame seeds and green onions. Serve with desired side (I chose basmati rice). Enjoy!

Pistachio Vanilla Bean Cookies

Christmas Goodies Countdown day 20/number 6...awesome cookies that have a great salty/sweet combo mmmm. Being slice & bake makes them an easy option to add to your holiday repertoire :)

Link to my YouTube "making of the recipe" video: https://youtu.be/9ijdwGLS84w

Original recipe credit: https://www.bhgrelife.com/bhgrelife/pistachio-vanilla-bean-cookies-bhgre-season-of-sharing/

Recipe below contains my modifications.

**entry in progress, pardon my dust, will have completed soon!**

• 1 cup butter, softened 
• 3/4 cup sugar 
• 1/2 teaspoon vanilla extract 
• 1/4 teaspoon salt 
• 1 vanilla bean 
• 2 cups all-purpose flour 
• 1 cup finely chopped salted dry-roasted pistachio nuts 
• 6 ounces white chocolate (with cocoa butter), cut up 
• 2 teaspoons shortening 

Directions

Step 1: 
In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios. 

Step 2: 
Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days. 

Step 3: 
Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool. 

Step 4: 
In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set. 

Chocolate Hazelnut Crumblies

Christmas Goodies Countdown day 19/number 7...another small batch cookie, very tasty! You'll need to get your metric on for this one, as the original comes from a European website. I made the larger versions, which I highly recommend (I'm sure the smaller ones are good, too). These would even be good without any filling, or tops frosted only.

Link to my YouTube "making of the recipe" video: https://youtu.be/p3FvEKl4g4s

Original recipe credit: https://tasteoffrancemag.com/recipes/chocolate-hazelnut-crumblies/

Recipe below contains my modifications.

Ingredients:

100g unsalted butter, softened

50g light brown sugar

50g turbinado sugar, ground (or golden caster sugar, if available)

1 large egg yolk

1 tsp. vanilla extract

100g self-rising flour

75g old-fashioned rolled oats

chocolate hazelnut spread, for sandwich style

Directions:

1. Heat oven to 375°F/190°C. Line baking sheet with parchment.

2. In the bowl of a stand mixer, cream together butter, brown sugar, and ground turbinado sugar.

3. Beat in egg yolk and vanilla.

4. Add the flour and oats. Mix on low, then finish mixing completely with wooden spoon until soft dough forms.

5. Shape the dough into 16 or 24 balls, depending on size of cookie you would like (I went with 16 and recommend). Place on prepared baking sheet, spaced 2" or more apart, then flatten each with a fork (I did a cross-hatch on them).

6. Bake for 7-12 min, depending on size of cookies; remove from oven when edges are starting to turn golden (mine took 11 min).

7. Let cool on baking sheet for a few minutes before transferring to wire rack to cool completely.

8. Once cooled, spread some chocolate hazelnut spread on bottom of a cookie and press another cookie, bottom facing the spread, to form a sandwich. Enjoy!

Orange Zest Buttermilk Cake Loaves

These super tasty loaves are part of the Christmas Goodies Countdown (day 18/number 8) and would make great homemade gifts...if you don't eat them up first! The original recipe calls for dusting them with powdered sugar at the end; I omitted this because the cakes are really great as is and didn't feel the need to add on sugar. If you choose to do so, only add just before serving.

Link to my YouTube "making of the recipe" video: https://youtu.be/87LttllafvE

Link to original recipe: https://www.foodandwine.com/recipes/orange-scented-buttermilk-cake-loaves

Recipe below contains my modifications.

Ingredients:

358g (3 1/4 c.) cake flour

1 T. baking powder

1 tsp. salt

1/2 tsp. baking soda

1/2 tsp. cinnamon

2 sticks (1 c.) unsalted butter, softened

2 c. sugar

1/2 T. grated orange zest

4 large eggs, room temperature

1/2 c. sour cream, room temperature

1/2 T. vanilla extract

1 1/4 c. buttermilk, room temperature

optional: powdered sugar for dusting

Directions:

1. Heat oven to 350°F. Spray 3 loaf pans (8"x4" size, or close to it--I used 8.7"x4.5" disposables) with non-stick cooking spray, then dust with flour (can use cake flour or all-purpose). Arrange the 3 pans on a baking sheet.

2. Sift the cake flour, baking powder, salt, baking soda, and cinnamon into a medium bowl, then set aside.

3. In the bowl of a stand mixer, beat together the butter, sugar, and orange zest, until creamed and fluffy (around 3-4 min).

4. Mix in eggs one at a time, beating well between additions.

5. Beat in the sour cream and vanilla.

6. With mixer on low speed, add the reserved dry mixture and buttermilk in partial amounts (around a third), starting and ending with dry mixture. Mix only until just blended.

7. Distribute batter among the 3 loaf pans as evenly as possible. Smooth tops of each, then gently tap once or twice to release extra air bubbles. Transfer to oven and bake for 45-50 min (toothpick inserted should come out clean or with a few moist crumbs).

8. After removing from oven, let loaves cool in pans for 20 min on a cooling rack, then turn them out from pans, set them right side up, and cool the rest of the way. If desired, dust with powdered sugar just before serving. Slice up and enjoy!

Chocolate Peppermint Bark Cookies

Christmas Goodies Countdown day 13/number 13...Oh very yum! Grab a bag (if you can find) of Ghirardelli's Peppermint Bark Mix-Ins and make these cookies, so very tasty and easy!

Link to my YouTube "making of" the recipe video: https://youtu.be/KNIUFTSf8D8

Recipe below contains my modifications.

Ingredients:

1/2 c. (1 stick) unsalted butter

1 c. Ghirardelli 60% cacao bittersweet chocolate chips

3/4 c. dark brown sugar, loosely packed

1/3 c. sugar

2 eggs

1 tsp. baking soda

1 tsp. kosher salt

210g (1 3/4 c.) all-purpose flour

1 bag (8 oz.) Ghirardelli peppermint bark mix-ins

Directions:

1. Heat oven to 350°F. Line baking sheets with parchment and set aside.

2. Place butter and bittersweet chips in a large, microwave-safe bowl. Microwave in increments of 15-30 sec (depending on your microwave, be careful!), stirring after each increment, until melted/smooth.

3. Stir in the brown sugar and sugar until fully combined.

4. Stir in the eggs, one at a time.

5. Stir in the baking soda and kosher salt.

6. Stir in the flour.

7. Stir in the peppermint bark mix-ins.

8. Form rounded Tablespoon-sized balls of dough and place on prepared baking sheet, spacing the dough balls at least 2" apart.

9. Bake for 9-11 min, or until edges are firm and center is still slightly soft. After removing from oven, let cookies rest on baking sheet 5 minutes before transferring to cooling rack. Enjoy!

Santa Madeleines

Christmas Goodie Countdown day 12/number 14 is this super yummy recipe! And adorable...how could anyone resist these Santas?? Highly recommend making a batch (or two) of these for your family, holiday gathering, etc. They are also tasty without any decoration, in case you don't feel like making the effort :)

Link to my YouTube video "making of": https://youtu.be/PfJ9OEu9idI

Original recipe credit: https://www.bhg.com/santa-madeleines-6822643

Recipe below contains my modifications.

Ingredients:

for the madeleines--

1 large egg

2 large egg yolks

1 c. powdered sugar, sifted (measure, then sift)

1/2 c. salted butter, melted and cooled

90g (3/4 c.) all-purpose flour

1 tsp baking powder

2 tsp. zest from an orange

2 tsp. fresh orange juice

for the red icing--

1 c. powdered sugar

1 T. (plus a little bit more) milk

couple of drops of vanilla extract

red food coloring (I used the Wilton gel "no taste red")

for the white frosting--

I used my homemade version (there is no recipe, I adjust amounts in it depending on texture need); feel free to use any pipeable frosting (i.e. not the canned stuff at the store) or the buttercream frosting part of the original recipe (link above)

Directions:

1. Heat oven to 375°F. Grease and flour madeleine pans/molds (I ended up making 22, recipe says it makes 24, so be sure you have at least 24 cavities ready). Set aside.

2. In the bowl of a stand mixer, beat the egg and egg yolks on high speed for 5 minutes.

3. Add the powdered sugar, mix in on low, then beat for 5 minutes on high speed.

4. Mix in the cooled melted butter on low speed until combined.

5. In a small bowl, mix together the flour and baking powder. Add to the stand mixer mixture and mix in on low speed until combined.

6. Stir in the orange zest and orange juice by hand.

7. Spoon the batter into the prepared molds, filling each cavity around 3/4 full. Bake for 10 min, or until edges are golden.

8. Let cool in pan/mold for 1-2 minutes, then turn out onto cooling rack to cool completely.

9. Once they have completely cooled, prepare the red icing: whisk together all the icing ingredients. Start with the 1 T of milk and add very small splashes (if needed) until you obtain a texture that can be thickly drizzled (it should not be very runny).

10. With the madeleine straight edge up, use icing to make a "hat" (see the video for this). Return to cooling rack to let icing harden and drip (if any does).

11. Use a star tip to pipe on prepared frosting (see note in ingredients list) for trim on hat and for beard, if desired. Enjoy!