Peppermint Tea Cookies

Well, it's officially that  "not enough hours in the day" time of year. {Is there ever a time when it isn't?} My To Do list keeps on getting longer and the hours of sleep keep getting shorter, which must mean we're getting closer to Christmas day. {Or, you know, that I'm an adult.}

Though it seems like it isn't possible to get everything done in time, I know that somehow it always comes together at the last minute and all is well. But until that moment comes, I'm the type that gets a little... well, panicky.

How many more gift baskets do I need to make? When should I bake the cookies for maximum freshness? What am I wearing to that Christmas party? And, for Pete's sake, where the heck is that roll of Scotch tape?!?!? Aaaagghhhhhhhhhhhh!

The madness must be stopped.

Sometimes you just need a timeout: A deep breath, some soft Christmas music playing in the background and a hot cup of tea.

These scene at my house yesterday afternoon.

Earlier this week I posted an elaborate Nutcracker-themed tea party complete with tea-infused goodies on the menu. While I don't suggest adding "host a tea party" to your list if you're already stressed, I highly recommend taking a breather with one of these tasty little cookies.

The base of these cookies is the simple recipe that I used whenever I bake classic sugar cookie cutouts. To add a special touch, I steeped some of Bigelow's soothing herbal Peppermint Tea and added it to both the batter and the glaze for a hint of festive flavor. I cut out the cookies to look like tea bags to match the theme of my party, but they taste just as good in any shape you choose to make them -- no need to stress!

If you want your cookies to have more of a peppermint punch, you can also add a 1/2 teaspoon of peppermint extract and even replace the sparkling sugar with crushed up candy canes to suit them up for a Christmas party.

So, put down the rolls of wrapping paper and step away from the DIY reindeer-shape wreath... they'll be there waiting in an hour. When you find that you need to relax and recharge, put on some tea and nibble on a cookie or two. Even Santa takes a cookie break on his busiest night of the year!

Peppermint Tea Cookies

2 sticks butter, slightly softened to room temp
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 cup strong brewed Bigelow Peppermint Tea, cooled completely, divided
3 cups all-purpose flour
½ teaspoon salt

1. In the bowl of a stand mixer, cream butter and sugar until pale and fluffy. Add egg, vanilla extract and 2 tablespoons brewed tea; beat until well combined.

2. Meanwhile, sift together flour and salt together in a medium bowl, . With the mixer on low speed, add flour mixture until it just comes together. Do not overmix.

3. Scoop dough out onto a large sheet of plastic wrap and shape into a disc. {You may want to make 2 discs to make it more manageable.}

4. Fold plastic wrap over the dough and, using a rolling pin, flatten to about ¼ inch thickness. Refrigerate for about 30 minutes or until chilled and a bit more firm.

5. Preheat oven to 350 degrees. Remove dough from refrigerator. Using cookie cutters of your choice, cut out cookie shapes and place on a sheet pan, leaving at least 1 to 1 ½ inches between cookies. {For tea bag shaped cookies, use a tag-shaped cutter. You can also use a small, rectangular cutter and clip off 2 of the corners on an angle to create the tea bag shape. Use a straw to create a small hold for the string.}

6. Bake for 10 to 12 minutes or until the bottom edges just start to turn golden. {Don’t let them get too brown!}

Let the cookies cool completely before threading each with a piece of string and tying to create the string for the tea tag. I used tags that I repurposed from the used tea bags, but you can also create your own personalized tags with scrapbook paper.

For Icing & Decorating:

1 cup powdered sugar
1 1/2 tablespoons strong brewed Bigelow Peppermint Tea, cooled completely
Sparkling sanding sugar

Mix together powdered sugar and tea until completely smooth, adding the liquid just a little bit a time until you reach a thick "dipping" consistency.

Dip the end of each cooled cookie into the icing, scraping off the excess that drips off. Place on a parchment-lined baking pan and sprinkle with sparkling sanding sugar while the icing is still wet so that the sugar adheres to the icing. Allow to set and dry completely before removing.

Boozy Mint Chocolate Mousse Brownies | BrancaMenta

If there's any time where getting a little spiffed up is appropriate, it's the holidays. Bust out the little black dresses, sequins, sparkles and red lipstick -- it's party time.

My own closet has been an adventure in appareling lately since I'm finally fitting into the last of the pre-baby outfits that were still a bit snug. I may or may not have done a little happy dance a few weeks ago when I was able to {comfortably} zip up a pair of {extremely non-stretchy} pants that I had all but given up hope on. So, for the first time in a while, I'm looking forward to exploring my closet with new found excitement for oldish attire.

Getting dressed up doesn't have to stop at your full length mirror -- this is a great time of year to give a stylish new appearance to classic favorites in your kitchen, too.

With just a few special touches, you can turn a modest bite into something with a little extra holiday pizzazz.

Take the basic brownie, for example. Maybe the plain, fudgy squares you'd find in a cafeteria aren't something you'd think to add to a gorgeous holiday spread, but with a splash of boozy mint liqueur, a dollop of mousse and a surprisingly easy-to-make chocolate flourish as its crowning finish, brownies can move to the grown up table this year.

Since today is "National Brownie Day", I thought I'd give these classic treats a chance to shine with a little holiday makeover.

BrancaMenta, a cousin to the herbaceous, bitter digestive Fernet Branca {which totally brings to mind Alfred from Batman in The Dark Knight Rises}, is the key to creating these sophisticated brownie bites. Without being overpowering, the addition of the minty liqueur gives the rich, chocolatey brownies a certain festive flair. The slight bitterness of the aperitif is balanced well by the sweetness of the chocolate and the creaminess of the tuft of mousse that tops the bites. And just like you might don your "good jewelry" for a special occasion, these guys break out their best with an elegant chocolate embellishment that will make guests take notice.

So, let brownies join the festivities this year, even if they show up a little tipsy! 

Disclosure: This post is sponsored by The Baddish Group. I was provided with payment as well as a bottle of Brancamenta for use in this recipe. As always, the opinions here are all my own!

Boozy Mint Chocolate Mousse Brownies
Brownie base adapted from Nestle Tollhouse

1 1/3 cup sugar
3/4 cup {1 1/2 sticks} butter, melted
2 tablespoons BrancaMenta
2 eggs
1 teaspoons vanilla extract
1 1/3 cups all purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate or milk chocolate chips, depending on your preference

1. Preheat oven to 350 degrees. Line an 8x8 inch pan with foil overlapping the sides for easy removal or spray with non-stick cooking spray. Set aside.

2. In a large bowl, combine sugar, butter, Brancamenta, eggs and vanilla extract until smooth.

3. In a separate bowl, sift together flour, cocoa powder, baking powder and salt.

4. Slowly add dry mixture to wet mixture, mixing until just combined. The batter will be stiff and sticky. Stir in chocolate chips.

5. Spread batter evenly in prepared pan, smoothing the top with an offset spatula. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Try not to over bake.

Remove from oven and cool brownies for about 15-20 minutes in the pan before lifting out the brownies by the foil flaps. Cool completely before proceeding to next step.

For Mint Mousse:
1 cup cold heavy cream
3 tablespoons Brancamenta
2 heaping tablespoons powdered sugar
Approximately 3 ounces good quality dark chocolate {I used 65% cocoa}, melted and cooled

1. Combine heavy cream, Brancamenta and powdered sugar in a bowl. With a hand mixer, beat until you have stiff peaks. {You can also use a stand mixer with a whisk attachment.} Set aside.

2. Add about half of the whipped cream to the bowl with the cooled, melted chocolate and carefully fold together. You want to do this gently so the whipped cream doesn't lose its "fluffiness".

3. Add the remaining cream and fold until fully combined -- you'll want most of the streaks of chocolate to be gone and the mixture to me mostly uniform.

Refrigerate until ready to use.

For Embellishment:

You'll need: A few squares of good quality chocolate and a silicone baking mat or a sheet of parchment paper.

Break chocolate into pieces and microwave at 30 second intervals, stirring until completely melted. Cool completely.

Spoon the chocolate into a zip top bag and snip the tip to create a small opening. Create a squiggly "flourish" by drizzling the chocolate onto the silicone baking mat or parchment -- get creative! Pop it into the freezer for a few minutes until the chocolate is completely set. When ready to embellish the brownies, carefully remove the chocolate from the baking mat or parchment -- it should come right off.

For Assembly: 

When you're ready to assemble the brownie bites, you can either cut the cooled brownies into squares or diamonds, or use a cookie or biscuit cutter to punch out circles or other shapes.

Spoon the chilled mousse into a piping bag with a round tip or a zip top bag with the tip snipped off. Carefully pipe a dollop onto the top of each brownie bite.

Dust with some powdered sugar and top with a chocolate embellishment.

Layered Potato Cake {Pommes Anna} | U.S. Potato Board

Raise your hand if you are looking for ways to wow your guests this holiday season!

Listen, I know the pressure -- that unspoken expectation to host a shindig that looks like it came right out of the pages of your favorite lifestyle magazine. The stress is all-too-real.

But here's a little something for you to remember: Those pictures are styled. Staged. Fake. A sham! There are professionals and lighting experts and prop budgets and chefs who all work together to produce that image that you long to reproduce in your apartment kitchen/tiny dining room/shoestring budget.

And yet, there are simple ways to make things pretty and tasty without going over the top or blowing a gasket; little tricks you can have up your sleeve for those times when you want to impress your mother-in-law or make a name for yourself among your siblings.

If the thought of competing for the title of Fluffiest Mashed Potatoes is giving you anxiety, I've got the perfect solution: Ditch the predictable dishes and start a new food tradition that will steal the thunder from the old reliable holiday favorites!

You might overlook the simple potato as an ingredient for creating something impressive. They're not "truffle fancy" or Himalayan pink salt trendy, but they sure are tasty and versatile. {And contain more potassium than bananas, broccoli and spinach with 45% of the daily value for Vitamin C... who knew?!} They're almost a guaranteed hit for even the pickiest of eaters and they're extremely affordable, even when you're feeding a crowd.

Here's a simple -- yet beautiful -- dish that is sure to get some attention at your table this year: Layered Potato Cake.

Isn't it pretty?

I promise you I didn't have a stylist work their magic to prepare this beauty for her close-up, she's just a natural. Layered slices of Russet potato stacked and seasoned and roasted until tender. Here I used the simple combination of salt and rosemary {and a tiny hint of garlic}, but you can flavor this in a variety of ways with your favorite herbs, spices and even cheese.

The most difficult part of this dish is slicing the potato into thin rounds, but buying a mandolin makes this task a breeze. {Just watch your fingers, those things are sharp!}

This holiday, you can have your {potato} cake and eat it, too! But not before you show it off at your dinner table. Even if this doesn't turn out magazine perfect, it'll still be delicious!

For more amazing potato recipes like this one {or the marvelous Caramelized Fingerlings in the video below} check out the U.S. Potato Board's website!

Disclosure: This is a sponsored post and I was compensated for my work. As always, all opinions here are my own! And boy, do I love potatoes! 




Layered Potato Cake {Pommes Anna}

Makes a medium sized potato cake if you use a medium to small skillet or 4-6 small slices

1 tablespoons olive oil

3 large russet potatoes, scrubbed and dried

4 tablespoons butter

1 clove garlic, smashed

Salt to taste for seasoning

1/2 teaspoon chopped rosemary {or your favorite herb}

Prep Potatoes: Using a sharp knife or a mandolin, thinly slice potatoes into rounds. Work quickly {but carefully!} as potatoes will begin to discolor once they're cut.

Prep Butter: In a small saucepan {or in a small bowl in the microwave}, melt butter with the smashed garlic clove to infuse the garlic flavor. Discard the garlic clove and set aside.

For Potato Cake:

1. Preheat the oven to 425 degrees. Heat about 1 tablespoon of olive oil in a medium skillet {I used an 8 inch} over medium heat. As the oil is heating, begin to place potato slices in a circular pattern, starting with the center. Continue to fill the skillet with potato slices until the entire thing is covered with one layer of potatoes. {Do a nice job as this is the layer that will be the top of the cake.}

2. Once the first layer is complete, brush with melted butter and sprinkle with salt and rosemary.

3. Repeat the process with the remainder of your potato slices, layering then brushing with butter and seasoning with salt and herbs until the skillet is almost full {or until you run out of potato slices}.

4. Let the potatoes brown on the stove top, about 15-20 minutes, then cover the skillet with a sheet of aluminum foil and place in the oven.

5. Bake for about 30-40 minutes, or until the potatoes are tender. {You should be able to insert a knife easily.} Remove the foil, and bake for another 10-15 minutes or until the top is slightly golden.

To invert potato cake: Place a plate that is slightly larger that the skillet over the top -- wear an oven mitt or use a kitchen towel. Carefully tilt the skillet over the sink, leaving a small gap for the excess oil to pour out. Invert the plate completely. The whole potato cake should slide out onto the plate. {If it doesn't, flip it over again and run a small spatula along the outside edges of the skillet to loosen.}

*The potato slices fused together enough to flip and cut, but there may be a few rogue pieces that want to get away. Using cheese does act as a "cement" for the pieces, so consider the addition if you're worried about an unstable structure! ;)

Caramel-Nog Split Second Cookies | Silk Holiday Nogs

A few years ago I started a family tradition of hosting a ladies' cookie party around Christmas time. The idea started out as an attempt at executing a legit cookie exchange, but it turned out I was the only one who was interested in actually baking my contribution rather than picking up some treats from the bakery or grocery store. {Ain't no shame, but I could buy those any old time!}

So, instead of getting all rule-followy and asking everyone to buy -- ahem, bake -- a dozen cookies per guest and blah blah blah, I just omitted the word "Exchange" from the invitation and henceforth hosted a "Cookie Party", where the terminology was vague but the intent was not. There would indeed be cookies and we would for sure party.

So, everyone would come over, sit around and eat cookies at my house. {Sometimes in Christmas pj's, often while working on a festive craft project together, and always with our favorite Christmas tunes playing in the background. It wasn't just a cookie free-for-all, you know.}  We know that's what they all wanted to begin with.

Cookie Parties of years past . Top left: Decorating cookies with my sisters. Top Right: Making salt dough ornaments.
Bottom Left: A platter of cookie goodness. Bottom Right: Me hosting the inaugural Cookie Party.

Anyway, it's a tradition that I look forward to every year {and one that I skipped last year since I had a newborn baby}, but I always like to throw in a little twist to liven it up and keep things fresh.

I haven't had much time to give this year's special touch much thought, and then it came to me: A Nog Bar!

Since we definitely need something to wash down all those cookies with, I thought this would be the perfect idea. Now, classic eggnog is delightful {for most people anyway; it seems to be a polarizing beverage!}, it's also pretty calorie-laden what with all the eggs and nog and such, and with all the cookie-nibbling that goes down at a Cookie Party we've already got our fair share of holiday calories. So, in an effort to lighten things up, I found a great alternative: Silk Nog!

This year Silk Nog comes in its classic soy-based version as well as an almond milk version which I thought was pretty cool and perfect for dairy-free family and friends. And for those of you who still haven't had enough pumpkin this year {really though??}, there's also a Pumpkin Spice rendition! At 80 calories or less per serving, these nogs will give you the flavor of the holidays without the pudge. Can't say the same about the cookies!

As yummy as these nogs are on their own, they're even better when you set out a bunch of toppings and add-ins for your guests to customize their own Nog. You can get as creative as you want, but here are some ideas to get you started:

Nog Toppings Bar

So Delicious CocoWhip

Cocoa Powder

Ground Cinnamon, Nutmeg or Ginger

Gingersnaps/Biscotti/Christmas Cookies

Candied Bacon

Toasted Nuts

Toasted Coconut Flakes

Toffee Bar Bits

Candy Cane Bits

Caramel Sauce

Chocolate Sauce

For the Naughty Elves:

Brandy

Rum

Bourbon

For Garnish:

Cinnamon Sticks

Peppermint Sticks

Rolled Wafer Cookies

*Note: Some of these toppings are heavier than the nog and will sink to the bottom, so I suggest starting off with a dollop of CocoWhip or whipped cream to "catch" the goodies you sprinkle on top!

The possibilities are really endless!

If you're heading to a Cookie Exchange {or just a straight up Cookie Party like mine}, you can bring the Nog in more ways than one with these super easy Caramel Nog Split Second Cookies! The addition of a few tablespoons of Silk Nog to the cookie dough gives these sweet little bites a soft hint of holiday spice, while gooey caramel filling brings it home for the ultimate Christmas cookie.

Whether your family's holiday traditions include cookie baking, craft making or anything in between, these Nog-filled ideas are sure to bring a special touch to your holiday celebrations this year!

For a free digital holiday recipe book, coupons and more, head to Silk's website!

Caramel-Nog Split Second Cookies
Adapted from Olga's Flavor Factory

6 tablespoons butter
1/3 cup sugar
2 tablespoons Silk Nog
1 teaspoon vanilla extract
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 to 1/3 cup caramel sauce* or melted caramels
Optional: Powdered sugar for dusting

1. Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat and set aside.

2. In the bowl of a stand mixer, cream together the butter and sugar. Add in Silk Nog and vanilla extract and beat until fully combined.

3. In a small bowl, combine the flour, baking powder and salt. Slowly mix it into the butter mixture until a dough forms. Do not overmix.

4. Scoop the dough out onto a lightly floured surface and, with floured hands, knead it a few times to form a ball. Divide the ball into 4 pieces.

5. Roll each piece into a rope, about 10-12 inches long. With the handle of a wooden spoon, create an indentation lengthwise to serve as a well for the caramel. {Try to round off the ends of each rope so to keep the caramel from leaking out during baking.}

6. Carefully pour or spoon the caramel into the well and smooth out. Repeat with all 4 pieces of dough, leaving a few inches between each piece. {They'll spread a bit during baking.} Place in the freezer for about 30 minutes to harden the dough -- this will help them spread less during baking.

7. Bake for 12-15 minutes or until the dough is just set {it won't brown too much} and the caramel is just starting to bubble.

Remove from oven and let the cookies sit for about 30 minutes to cool before slicing diagonally into individual pieces {about 1-2 inches thick}. Dust with powdered sugar if desired.

*A thick, store-bought version is best for this type of recipe.

This is a sponsored conversation written by me on behalf of Silk . The opinions and text are all mine.

Graham Cracker Latte

Well, I've gone too far. I put cookies in my coffee. Sort of.

You know those seasonal lattes from Starbucks, the ones that people go crazy over? I'm not into them. They usually taste funny to me and are too sweet {which, whoa, that's crazy for me of all people to say.} And when it comes down to it, I'd rather spend my splurge calories on the treats they have in the glass cases and keep my coffee pretty boring.

I know, party pooper.

But, even though I don't personally care for those "handcrafted beverages", it doesn't mean that I don't get the hype. They make them sound really good. So good, in fact, that I forget all about my aversion at least once a year and I get suckered into spending five bucks of my holiday cash on a drink that I swear off again until the next year.

This year's pick was the "Toasted Graham Latte", which wasn't horrible, but didn't make me swoon by any means. It did pique my interests enough to make me want to come up with my own recipe at home.

In my first round of recipe testing, I created a cinnamon-brown sugar simple syrup to flavor and sweeten the coffee, which yielded a lightly spiced version that was pleasant, sure, but wasn't "grahamy" enough for me. It was missing that toasty cracker taste that can't really be reproduced with just sugar and spices.

But how do you extract that essence into a liquid? INFUSE THE MILK WITH GRAHAM CRACKERS.

Stay with me. It's a little "out there", I know, but think about it. When you want to make tea or flavored simple syrup or even flavored liquor, what do you do? You let the ingredient you want the liquid to taste like take a little soak. 

In this case, I felt that the cinnamon-brown sugar simple syrup I created was infused with flavors that were too strong to let the "grahaminess" of the graham crackers shine through, so I did the next best thing: I made cookie milk.

Don't look at me like that. There are people making a fortune off of cereal milk treats, and that's basically the same idea. It's like, a thing.

So, instead of making my latte with plain milk, I infused my milk {well, almond milk actually, but you can use whatever type of milk you use} with the graham crackers.

The result? The "grahaminess" I was seeking and a roasty, toasty beverage that you can enjoy at home without having to wait for the 10 minute coffee order monologue of the person in front of you to end.

You're welcome!

Graham Cracker Latte
Inspired by Starbucks Toasted Graham Latte

1-2 teaspoons Cinnamon-Brown Sugar Simple Syrup (see below for recipe)
Strong brewed espresso
Equal amount of Graham Cracker Milk (see below for recipe), warmed

1. Add syrup to the bottom of your coffee mug/cup/bowl/vessel.
2. Pour freshly brewed espresso over it.
3. Pour in equal amount of milk.

Top with "froth" and graham cracker crumbs for an authentic coffeehouse experience.

For Cinnamon-Brown Sugar Simple Syrup:

1/2 cup brown sugar
1/2 cup water
1 cinnamon stick
1/2 teaspoon vanilla extract

1. In a small saucepan over medium-high heat, stir together brown sugar and water. Toss in cinnamon stick.

2. Bring to a boil and allow to boil for a minute until the sugar is completely dissolved. Remove from heat and allow cinnamon stick to steep in the syrup about 10 - 15 minutes. Stir in vanilla extract.

3. Pour into a mason jar or container with an airtight lid and store in refrigerator.

For Graham Cracker Milk:

3 cups milk of your choice {I used almond milk}, divided
4 graham cracker sheets {8 individual crackers}, crumbled

1. Warm 1 1/2 cups milk slightly in the microwave or a saucepan. Toss in graham crackers and stir until you have a soggy mess. Let it sit for about 10 minutes.

2. Pour the mixture into a fine mesh strainer, and press down on the graham cracker solids with a spatula or spoon to strain the liquid part of the mixture into a bowl {or better yet, something with a spout like a liquid measuring cup}. You should get about 1 cup of milk -- discard the solids.

Repeat if necessary {i.e. if the milk looks like it has too many little pieces floating around in it.} The milk will be slightly thickened.

3. Pour the remaining 1 1/2 cups milk into the graham cracker milk and stir to combine.

Store the graham cracker milk in a mason jar or a container with an airtight lid. Keep refrigerated.

Roasted Apple Bread

I do a lot of reading about blogging tips and keys to success, and what I've found is that most resources suggest very similar practices across the board:

• Be consistent in your posting so readers know when to expect your content.
• Share approachable recipes that the average person feels comfortable attempting.
• Provide value to the reader by sharing ways to save time, money and energy.

And then, when I'm done taking notes, nodding my head emphatically and thinking, "Yes, this all makes perfect sense!"... I turn around and DO NONE OF THOSE THINGS. ::: facepalm :::

As much as I'd like to follow the prescription to blog prosperity, I just don't have it in me to follow directions. {When it comes to blogging, anyway. I'm a rule-follower for the most part in real life.}

I've tried scheduling, creating an editorial calendar {which I do have but have a hard time sticking to}, creating stupid-simple things that can be reproduced by folks who can barely boil water, and sharing recipes that can be made "on the cheap." I've tried sharing tips and video {like, once} and step-by-step tutorials {but, gah, I hate those. So much.}. I've tried being a "good blogger", and you know what? It isn't for me. 

So, I will most likely never be a "Pioneer Woman" or write a million cookbooks or appear on The Today Show. {Don't cry for me, I'm ok with it.} But I will do what comes naturally to me and share whatever the heck I want -- fairly often but not like clockwork -- and hope that you all keep coming around so that I'm not talking to myself over here. 

But if not, that's ok, too. Because I will be happily stuffing my face with things like this Roasted Apple Bread. 

With a crunchy exterior and a soft, chewy interior dotted with roasted cinnamon-sugar apples, this bread is hard not to devour in one sitting. 

Yeah, it takes forever. It's kind of a mess to make. It's "easy" as far as bread-baking goes, but most normal people have no desire whatsoever to undertake the task of baking their own bread. I get it. 

But, oh my. The feel of squishing your fingertips into puffy, risen dough. The smell of fresh bread baking in the oven. The ability to share bread that came out of your actual kitchen, that you made with your actual hands. There is just too much joy in that for me not to share because it doesn't fit the guidelines. Forgive me.

On the plus side, bread is pretty inexpensive to make. And it doesn't take very many ingredients. And you get to eat it while it's hot and fresh. 

That's all the convincing I've got for you. 

While I may never achieve true blogging success, I'm happy to settle for bread success. And this is it!

*The original recipe for this bread from King Arthur Flour contains chopped walnuts. Because I clearly don't like following directions, I decided to use chopped pecans instead... but then completely omitted them when I forgot to add them altogether. Oops. Bet they'd be good in there, though.  Also, this recipe suggests an 8+ hour rise {which I did allow to happen}, plus a 2 hour second rise. Since my first rise was done at 10pm, and I didn't feel like baking bread in to the wee hours of the morning, I let the bread rise in the refrigerator overnight, then removed it in the morning and let it sit at room temp for about 30 minutes before baking. I wound up putting it in the oven at 5:30 a.m. because that's when my kid woke me up. So after all that, I ended up baking in the wee hours of the morning anyway. Life's a funny thing. Anyway, just letting you know because if you need to do an overnight second rise, it'll still work out. The end.

Roasted Apple Bread

 Adapted from King Arthur Flour 

2 to 2 1/2 cups chopped apple -- a firm kind like Granny Smith or Cortland

1 teaspoon ground cinnamon

3 tablespoons sugar

3 1/4 cups bread flour or all-purpose flour

1 cup white whole wheat flour

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 3/4 cups warm water

1 teaspoon honey

1 cup coarsely chopped walnuts or pecans

1. Preheat the oven to 425 degrees. Prepare a baking pan by lining with foil and spraying with non-stick spray. Place topped apples on the pan and sprinkle with cinnamon and sugar. Bake for 10-12 minutes or until just starting to become tender. Remove from the oven, set aside {or store until later} and turn the oven off {you won't need it again for a while}.

2. In a large bowl {big enough for the dough to rise without overflowing} or the bowl of a stand mixer, combine flours and salt. 

3. In a small bowl, stir yeast and honey into warm water, and allow to sit for 5 minutes or until it starts to foam. {You can actually toss the yeast into the flour, but I like to make sure it's alive because I've used "dead" yeast too many times. The foam or "blooming" will let you know it's alive & kicking.}

4. Pour liquid into the dry mixture, and mix until the flour has all been absorbed and a sticky dough is formed. Cover the bowl with a sheet of plastic wrap and place it in a warm, dark place to rise for about 8 hours or overnight. {Told you this recipe took a while.}

5. When the dough has risen, turn it on onto a floured surface and work in the roasted apples and nuts, if using by folding and kneading into the dough. This part is tricky, but be patient and it will mostly work itself in.

6. Grease a large stoneware baker, crock or Dutch oven {I used the ceramic insert from my slow cooker}. Shape the dough into a ball and place smooth side up in the oiled dish. Cover, and let it rise for another 2 hours. {I know... all that waiting!!}

7. When the bread is done rising, you may bake it directly in the vessel you've chosen, covered with a lid, or you can place it on a floured baking stone or pan and bake it "freeform." If you chose the later, brush it with some water before putting it in the oven. 

8. Place it in a cold oven and then set the temperature to 425. Bake for 45-55 minutes or until the outside is brown and crisp and the bread sounds hollow when you tap it. {If you have a baking thermometer, you'll want the middle to register to 205 degrees. If not, you'll have to wing it.} If you used a lid for the baking vessel, remove it for the last 5-15 minutes of baking so the crust can brown.  Note: Since I baked mine "freeform", I had to place a sheet of foil on top of the bread in the last 20 minutes or so because it was getting very dark. Use your judgement when you make yours. 

Remove from oven and allow to cool before slicing with a serrated knife. 

Now... take a bite and admit it was worth all the work! ;)

Pumpkin Spice Latte Panna Cotta

My child has an uncanny ability to detect the exact moment that I sit at my laptop to get some work done. Even when he's sleeping. It's both extraordinary and highly frustrating.

Since I'm no longer "ahead of myself" when it comes to blog posts {meaning I have nothing on standby for a rainy day}, this "gift" of his means that I haven't prioritized blog-related activities in quite some time. {Unless there's a deadline or special project, of course.}

It's hard to work on a recipe when you might have to stop mid-way, and even more difficult to keep your train of thought when your writing is stop & go. Answering emails and responding to texts {or pretty much anything requiring more than 30 seconds of my attention at a time} also fall into the category of things that have suffered as a result of staying home with the little guy.

As maddening as the lack of {perceived} productivity can be sometimes, I've cut myself some slack because, as it turns out, there is truth in that whole "The first year flies by!" adage. {We're already coming up on Cole's first birthday... what?!!} Being constantly tied to technology only makes it speed by even faster.

At this time last year, my belly was most definitely resembling a pumpkin, but since Cole was born just before Thanksgiving, I didn't have as much time for seasonal recipes as I would have liked. This year, I'm all about cramming in as many pumpkiny, appley, cinnamon-spiced things as possible just because I can... even though I still don't have much spare time. So, the biggest winners as far as recipes are concerned are those with a short prep time and handful of ingredients, extra points for holiday flavors and pretty presentation.

These Pumpkin Spice Latte Panna Cottas fit the bill. I originally saw this recipe in an email from Nielsen-Massey -- you know, the brand that Ina refers to as "good vanilla extract." Their version was a Peppermint Mocha Panna Cotta {which... yum}, but I don't shift gears to Peppermint Mocha mode until December. With a few little tweaks, I gave their recipe an October-appropriate makeover.

Truthfully, I've never been as nutty about the whole pumpkin spice thing as most everyone else is, but I who am I to deprive the masses from their seasonal sweetheart?

I'd never attempted panna cotta before, mostly because it seemed fancy and fussy. Now that I know how simple it is, I wish I had tried it a long time ago! I was surprisingly pleased with texture -- a cross between a pudding and flan. {I'm sort of funny about gelatinous things.} Unlike a pudding or custard, there are no eggs required which drastically cuts down on the cook time but still manages to achieve a smooth and creamy mouthfeel.

The addition of pumpkin puree, pumpkin spice and coffee extract creates that signature coffeehouse flavor that the crowds clamor over this time of year.

Though I served my panna cotta straight up, I was thinking a cookie crumb base, or maybe even a gooey pool of caramel in the bottom of the glass would be a great twist!

With recipes this easy to put together, I may actually get to participate in holiday entertaining... even if I have to do so between nap times. :) Give this one a try!

What flavor combination would you try in panna cotta?

Pumpkin Spice Latte Panna Cotta
Adapted from Nielsen-Massey
Makes 4 martini glass-sized servings

1 {.25 oz} envelope of unflavored gelatin
1/3 cup water
2 cups heavy cream
1/3 cup sugar
1 1/2 teaspoons Nielsen-Massey Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Coffee Extract
1/4 cup + 1 tablespoon pumpkin puree
1/2 teaspoon pumpkin spice {plus an extra sprinkle for garnish}

1. In a small bowl, sprinkle gelatin over water and allow to soften for about 5 minutes.

2. Meanwhile, in a small saucepan, heat heavy cream over medium heat until just steaming. {You could also do this in a microwave, just be careful not to heat too much or it'll bubble over.} Stir in sugar and whisk until sugar is dissolved.

3. Remove from heat and whisk in vanilla extract, coffee extract, pumpkin puree and pumpkin spice until well-combined. Pour in softened gelatin and stir until it is fully dissolved. Cool slightly.

*If you're attempting my cookie crumb or caramel idea, this would be the time to put it into the bottom of your glasses or serving dishes.

4. Divide liquid evenly among martini glasses or serving dishes {yield will vary based on what you use, of course}. Cover with plastic wrap and refrigerate for about 2-3 hours until chilled and set.

Garnish with a dash of pumpkin spice or cinnamon if desired.

Disclosure: I was not compensated for this post, but I did receive samples from Nielsen-Massey for my use. As always, the opinions here are all my own!

Castello Aged Havarti & Dill Crackers | Sponsored Post

I love easy recipes for entertaining. I've done the whole fussy hors d'oeuvres thing -- the kind that practically take tweezers and a magnifying glass to perfectly place the garnish atop the tiny, mutiple-step bite. As beautiful as those types of appetizers are, let's be real: Who has the time?! 

For that very reason, I love a good cheese board. So much so, in fact, that I wrote a whole post last year about how to create the perfect one for holiday entertaining. I mean, who doesn't love cheese? It's one of the few things you can get away with plopping on a plate as is and still manage to receive compliments about.

It's the easiest option whether you're throwing your own shindig or attending someone else's, and I highly recommend it especially if you're running a little short on time. 

But if you really want to impress, you can step it up a notch with the cheese love and make your own cheese crackers.

You heard me! It's really not as hard as it seems. 

These Aged Havarti & Dill Crackers are the savory equivalent to Christmas cookies. They sort of come together like pie dough with just a handful of ingredients, and yet, the final result is an irresistible, buttery cracker bursting with flavor.

The Castello Aged Havarti cheese I used for these crackers is delicious on its own, too, so don't be afraid to make it the center of a cheese board and surround it with tasty accoutrements for your holiday festivities. Aged for a year, this cheese gets a rich flavor and unique crystallization {think: amazing little crunchy bits, sort of like a good Parm} that make it a delight to munch on. The buttery taste shines through and is enhanced by fresh dill... you won't be able to stop at one.

Since chances are that you're already busting out the rolling pin for holiday baking, why not give these savory crackers a try? The holidays are never a bad time to be over-the-top cheesy. :)

Disclosure: Compensation for this post was provided by Castello Cheese via Honest Cooking. As always, the opinions here are all my own!

Aged Havarti & Dill Crackers
Makes about 28 two-inch round crackers

4 tablespoons cold butter, diced
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 cup Castello Aged Havarti Cheese, finely grated
1 tablespoon fresh dill, finely hopped {or 1 1/2 teaspoons dried dill}
3-4 tablespoons heavy cream or half & half, cold

1. In the bowl of a food processor or blender, pulse together butter, flour, salt, onion powder and dill.

2. Add cream or half & half and pulse a few more times until the mixture begins to form a ball or looks like clumpy, wet sand.

3. Turn mixture out onto a sheet of plastic wrap and pat into a disk. {I like to roll my dough out at this point by covering the dough with a second sheet of plastic wrap and rolling to desired thickness. I find it easier when the dough is soft.} Wrap well and refrigerate for a few hours or overnight.

4. When ready to bake, preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking mat. Set aside.

5. Remove dough from refrigerator and roll out to about 1/4 inch thickness {or thinner if desired} if you haven't rolled it out already. Using a cookie cutter or a pizza cutter, cut out or slice into desired shapes. Place on prepared baking pan. Prick the tops of each cracker a few times with the tines of a fork.

6. Bake for 10 to 12 minutes or until the tops begin to turn a light golden brown. Remove from oven and let cool before serving.

Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

It's been 9 {almost 10} long months of soberness for this gal.  Now that the bun is out of the oven, a whole new world of cocktails and spirit-infused goodies are back on my radar. {That is, with some careful planning between feedings.} Just in time for the holidays, too! Good timing.

When it comes to cocktails, whiskey is my liquor of choice. This often comes as a shock to people because it seems that somewhere along the line the idea of being a whiskey drinker was solely reserved for big, burly men. I'm here to tell you that petite women can be fans, too!

So, I was quite excited when I received an email asking if I was interested in playing around with Templeton Rye Whiskey in a truffle recipe. Um, whiskey AND chocolate?! Yes, please! However, it was while I was still pregnant, so I set the bottle aside and started dreaming up ideas to try out after the little tot arrived.

Fast forward to last week, I finally popped open the bottle of Templeton Rye and went to town with creating boozy confections. The goal: to create a truffle that was perfect for gift giving and spreading holiday cheer. For that, I knew I'd need some flavors that bring to mind images of cozy winter sweaters, crackling fireplaces and twinkling Christmas trees.

Along with the bottle of whiskey, I also received some Simply Organic from Frontier Coop ground ginger and vanilla extract. Both actually fit right in with my truffle idea.

The flavors of floral vanilla and spicy ginger were a fantastic complement to the butterscotch and toffee notes of the whiskey. To give the truffles a little extra zing, I coated them in a fine dusting of cocoa powder and pulverized Speculoos cookies. {I haven't been able to get them off my mind ever since I used them in the crumble topping for this pie.}

These truffles taste like the holidays to me; full of spice and warmth, and of course, concealing a boozy kick.

What flavors would you infuse into your homemade truffles? Cheers to homemade holiday goodies!

Disclosure: I was provided with whiskey, spices and a whisk to use for the creation of this recipe, as well as compensation for purchasing the ingredients. As always, all opinions seen here are my own!

Speculoos Whiskey-Ginger Truffles featuring Templeton Rye

For truffles: 
Scant 1/4 cup heavy cream
1 {3.5 oz} chocolate bar {I used Lindt Excellence 70% Cocoa}, roughly chopped
1/8 teaspoon Simply Organic ground ginger
1/4 teaspoon Simply Organic vanilla extract
1 tablespoon Templeton Rye Whiskey

For coating:
About 1/3 cup crushed Speculoos cookies
2 tablespoons unsweetened cocoa powder


1. Place chopped chocolate in a small bowl. Set aside.

2. In a small microwavable measuring cup, pour just under 1/4 cup heavy cream and heat for about 1 minute on high or until just starting to come to a bubble. Pour hot cream over chocolate.

3. Add ginger, vanilla and whiskey and stir together until the chocolate is completely smooth and melted.

4. Cover with plastic wrap and refrigerate for several hours until firm, or overnight.

5. When the mixture has firmed up, scoop by the heaping teaspoonful and roll into a ball. {This is much easier with cold hands!}

6. Place each ball in the bowl of crushed cookie and cocoa mixture; roll around to coat. Continue with remaining ganache.

Keep refrigerated. Bring to room temperature about an hour before serving.

Spiced Cider Braised Pork Tenderloin | Sponsored Post: Fiji Water - Perfection Takes Time

Think of some of your favorite dishes to eat and make around the holidays. The ones that warm your soul and bring feelings of nostalgia welling up from deep inside. You know the ones I'm talking about.

Grandma's homemade pies. Mom's slow-cooked roast. Your family's famous Sunday "gravy". 

Many of these dishes have one thing in common: They take time to make. That's why they're so special! Because you don't have time to whip them up on a daily basis. They may only make an appearance once a year, and therefore, they earn a special place of honor when they do show up at the dinner table.

I know many of us have fallen into the "30 Minute Meals" mentality because, well... life. Most of us don't have the luxury of being able to start a slow-cooked dinner at 10 a.m., which is a shame because who doesn't love the thought of coming home to something that's been baking, roasting or simmering all day long?

Sure, shortcuts can still produce some pretty delicious meals, but the truth is simple: Perfection Takes Time.

The best things in life often do. 

Fiji Water knows all about how perfection is a process not to be rushed. Starting as rains falling over the Fijian rain forest, Fiji Water makes its way from the clouds down through layers of ancient volcanic rock. Along the way, it gathers minerals and electrolytes that give the water it's distinct, smooth taste. Finally, it gathers in a protected artesian aquifer where it sits until it is bottled at the source.

Now, doesn't that make Cider Braised Pork Tenderloin sound like a cinch? ;)

In honor of life's slow and wonderful processes, I came up with this seasonal recipe that takes a little time but is so worth the effort.

Pork tenderloin is seasoned, seared and braised, nestled among onions, apples and fragrant sage in this slow-cooked meal. It's both simple and succulent. Because the meat cooks for several hours, it becomes fork-tender and absorbs all the amazing flavors that surround it as it simmers away. 

Your house will smell like fall, and your taste buds will rejoice when they taste the product of patience -- pure perfection.

Get this and other "Perfection Takes Time" recipes on Fijiwater.com.

Disclosure: Compensation for this post was provided by Fiji Water via Honest Cooking. As always, the opinions here are all my own!