Almond Chocolate Chip Bars (with video link)

Yummmmm! Christmas Countdown 2024 entry #4 are these scrumptious bars! Super easy and super tasty, give them a try today!

Link to my YouTube "making of the recipe" video: https://youtu.be/Cq_2d5itslM

Original recipe credit: https://www.landolakes.com/recipe/10157/almond-chocolate-chip-bars/

Recipe below contains my modifications.

Ingredients:

1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

2 tsp. almond extract

1 large egg

120g (1 c.) all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. semisweet chocolate chips

for the glaze/topping--

1/2 c. powdered sugar

1 T. salted butter, softened

1 T. milk

sliced almonds

Directions:

1. In the bowl of a stand mixer, beat together sugar, butter, and almond extract.

2. Beat in the egg.

3. Heat oven to 350°F. Grease an 8" x 8" pan; set aside.

4. Add the flour, baking powder, and salt. Blend together until well combined.

5. Stir in the chocolate chips by hand, then spread batter into prepared pan.

6. Transfer to the oven. Bake for 25-30 min, or until golden brown at edges. Remove from oven and cool completely on cooling rack.

7. Make the glaze: In a small bowl, stir together the powdered sugar, butter, and milk until combined and smooth. Pour and spread evenly over the cooled bars. Top with the sliced almonds. Cut into squares, serve, and enjoy!

Olive Oil Roasted Chicken with Carrots and Garlic

Soooo yummy! A bit indulgent, since it uses a large amount of olive oil. However, it's very worth it! And you can strain the leftover/used olive oil to re-use after :) Bonus: it's super easy!

 

Original recipe credit: https://www.alisoneroman.com/recipes/olive-oil-roasted-chicken-caramelized-carrots

Recipe below contains my modifications.

**the version below feeds 4-5 adults; **

Ingredients:

4 lbs. chicken drumsticks

2 small bunches thin carrots with tops, trimmed to 1"

kosher salt and freshly ground black pepper

3 medium heads garlic, sliced in half cross-wise (leave peel intact)

1 large lemon, sliced thinly

1/2 oz. fresh oregano sprigs

1 1/2 c. olive oil

Directions:

1. Heat oven to 325°F.

2. Place the chicken drumsticks in a large (4 qt or bigger) baking dish. Nestle the garlic head halves between/around the chicken pieces, then season with kosher salt and pepper, to taste.

 3. Nestle the carrots, lemon slices, and oregano sprigs among the chicken and carrots. Pour olive oil all over to coat everything in the dish.

4. Transfer to oven and roast for an hour to 1 1/2 hrs, depending on size of your drumsticks (I went nearly the full 1.5 hours). Let rest for 5 minutes before serving. Enjoy!

 

Pecan Pie Balls (with video link)

These pecan pie balls are beyond wonderful...you really gotta make them! And they are rather easy. #5 in the Christmas Countdown 2024...and will be being made at least yearly for us, if not more often :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/tqCoM9ycnJQ

Original recipe credit: https://cooking.nytimes.com/recipes/1015214-pecan-pie-truffles

Recipe as listed below contains my modifications.

Ingredients:

2 1/2 c. whole pecans, finely chopped and toasted

1 c. crushed graham crackers (7 whole 'sheets')

1 c. dark brown sugar (packed)

5 T. unsalted butter

2 T. pure maple syrup

1/2 tsp. salt

1 tsp. vanilla extract

10 oz. dark chocolate, possibly more, depending on size of balls formed (in the video, I used Zoët 70% extra dark chocolate with cocoa nibs, which is wonderful)

~1 tsp. shortening or solid coconut oil

Directions:

1. Combine the chopped pecans and crushed graham crackers in a large bowl. Set aside.

2. In a medium saucepan over medium heat, combine the brown sugar, butter, maple syrup, salt, and vanilla extract, stirring occasionally, until butter has completely melted and mixture is smooth.

3. Pour brown sugar mixture over the reserved pecan/graham cracker mixture. Stir to combine until all dry mixture is incorporated/moistened.

4. Line a rimmed baking sheet with parchment. Form balls by squeezing mixture together, closing your fingers around it. If the mixture does not hold form, stir in another Tablespoon of softened or melted butter. Place on prepared baking sheet.

5. Place baking sheet with balls in the freezer for at least 2 hours. **note: if you want to 'roll' your balls to be more rounded, take them out at the 30 minute mark to roll/form, then return to freezer.**

6. Once balls are frozen, prepare the chocolate by melting it in a double boiler. Stir in the shortening (or coconut oil). **note: alternatively, you can temper the chocolate and not add the shortening**

7. Dip balls in the melted chocolate and return to baking sheet. Allow at least 15 min for the chocolate to 'set' (I put mine in the freezer for a few minutes to speed it along). Enjoy!

No-Bake Marshmallow Muddy Buddies Bars (with video link)

These are quite the mouthful--in title and when consumed lol! Christmas Countdown 2024, entry #7. If you love Rice Krispies treats, these will remind you of them 😊

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

Ingredients:

8 oz. vanilla-flavored almond bark

1/4 c. salted butter

10 ounces marshmallows (small or large)

1/2 tsp. almond extract

7 c. Rice Chex cereal

1/2 c. small non-pareils

~2/3 c. powdered sugar

Directions:

1. Line a 13" x 9" baking pan with foil, extend the foil over edges. Spray foil with non-stick cooking spray. Set aside.

2. In a large pan over medium-low heat, melt the almond bark and butter, stirring frequently.

3. Add the marshmallows, vanilla extract, and almond extract. Cook, stirring nearly constantly, until marshmallows melt and mixture is smooth (it takes a bit of time, be patient!)

4. Remove from heat, then add in the rice Chex and non-pareils. Stir to combine/coat.

5. Pour the mixture into the prepared pan. Butter your hands and press mixture to evenly spread it in pan (as best you can). Let stand for at least 1 hour.

 

6. Use the foil to lift out the bars, then cut into small squares/rectangles.

 

7. Place the powdered sugar in a resealable plastic bag. Add the bars a couple at a time and shake to coat. Repeat until all bars are coated (you may need more than 2/3 c, depending on size you cut them to and how heavily you coat them). Serve and enjoy!

Hot Cocoa (from scratch) (with video link)

Christmas Countdown 2024 entry # 8 is an easy-peasy recipe for a holiday indulgence: hot cocoa from scratch! I use a Cocomotion machine to make it. If you don't have one, just heat over medium-low heat on the stovetop, stirring often so that you do not scorch the milk :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/8zJgH2b9nwE

Ingredients:

3 c. whole milk

4 oz. chocolate shavings (or finely chopped) -- I used 2 oz. dark, 1 oz. semisweet, and 1 oz. milk; use whichever one(s) you like best

3 T. unsweetened natural cocoa powder

6 T. sugar

3/4 tsp. vanilla extract

pinch of sea salt

optional and recommended: whipped cream + a couple cinnamon redhots to top it off!

Directions:

Add ingredients in order to the Cocomotion (or pan on stovetop). Press the 'on' button to run the cycle (or heat, stirring often, over medium-low heat). Pour into mugs, top with whipped cream (and/or toppings of choice) and enjoy!

"Cookie Dough" Trifle (with video link)

Christmas Countdown # 12 is an raw egg-free, raw flour-free "cookie dough" trifle! Doesn't it just make you want to dive right in??

**Note: some of the other ingredients DO contain (cooked) flour and egg, so it is NOT completely egg-free nor flour-free.**

 

Link to my YouTube "making of the recipe" video: https://youtu.be/xCFkL984AEk

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a50270/cookie-dough-trifle-recipe/

Recipe below contains my modifications.

Ingredients:

3 sticks (1 1/2 c.) unsalted butter, softened

1 1/2 c. brown sugar (packed)

1 T. vanilla extract

3 1/4 c. crushed graham crackers (~23 graham cracker "sheets")

1/3 c. milk

1/2 T. kosher salt

2 c. mini chocolate chips (I used semi-sweet, but you could use milk chocolate instead), divided

2 c. heavy cream

5 T. sugar 

1 T. vanilla sugar (can sub regular sugar instead plus a little vanilla extract)

chocolate pudding (I prepared a large box (5.1 oz.) of instant pudding)

Chips Ahoy cookies (original)

decorative sprinkles 

Directions:

1. In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla extract until light and fluffy.

2. Mix in the crushed graham crackers, milk, and kosher salt. 

3. Stir in 1 1/3 c. of the mini chocolate chips by hand.

4. In a large bowl, use an electric mixer to whip the heavy cream with the sugar and vanilla sugar, until stiff and fluffy.

5. Stir in the remaining 2/3 c. of mini chocolate chips into the whipped cream.

6. Begin layering the trifle. Repeat these layers as needed: first layer is the 'cookie dough', second is whipped cream, third is broken up Chips Ahoy cookies, fourth is chocolate pudding.

7. Finish off with a final layer of whipped cream. Place halved Chips Ahoy cookies around the edge, round side up, to outline the bowl top. Throw on desired amount of sprinkles atop the whipped cream.

8. Place trifle in the fridge for at least 2 hours before serving. Enjoy!

Ginger-Cardamom Molasses Cookies (with video link)

# 13 in the Christmas Countdown (on Friday the 13th!) are these awesome cookies! Easy to make, small batch, crunchy outside with soft middle--perfection. Try them today!

Link to my YouTube "making of the recipe" video: https://youtu.be/Sb8zGGS4wss

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/ginger-cardamom-molasses-cookies/

Recipe below contains my modifications.

Ingredients:

3/4 c. unsalted butter, softened

1 c. light brown sugar (packed)

1 large egg, room temperature and lightly beaten

1/4 c. molasses -- do NOT use robust or blackstrap 

270g (2 1/4 c.) all-purpose flour

1 tsp. baking soda

1/2 T. ground ginger

1 tsp. ground cardamom

3/4 tsp. kosher salt

sanding sugar, for coating

Directions:

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

2. Turn off mixer and add a third of the lightly beaten egg. Mix in on medium speed until combined, then repeat with the remaining thirds of the egg (a third at a time).

3. Add the molasses and mix until combined.

4. In a small bowl, whisk together the flour, baking soda, ginger, cardamom, and kosher salt. Add the flour mixture all at once to the stand mixer bowl. Mix together on low speed until just combined (you may wish/need to finish by hand).

5. Transfer bowl to fridge and let dough dough chill for 30 min.

6. Heat oven to 350°F and line baking sheets with parchment.

7. Shape dough into 1 1/2" balls, then roll in the sanding sugar. Place on prepared baking sheets, spacing balls at least 2" apart (2 1/2" or more is actually better).

8. Bake for 12 min, or until edge are set and golden brown. Let rest on baking sheet for 5 min before transferring to cooling rack to cool completely. Enjoy!