A Gift Guide for Holiday Cheer{s}

On Monday, I posted about how to create the perfect cheese board to suit your holiday party needs. I mean, a gorgeous spread that doesn't require an ounce of cooking? How can you not be sold?? Naturally, thinking of nibbling on cheese gave way to thoughts of sipping on wine... or beer... or whiskey. {Oh, c'mon, I've already admitted my fondness for the stuff a while back.}

Cocktail parties are a fun tradition at this time of year, spending time with friends while sipping on festive libations. How about reciprocating the hospitality by bringing your host or hostess a little gift?

My friends at RedEnvelope asked if I would share some of my favorite bar, wine & beer finds from their products... and I almost ended up with a shopping cart full of things for myself!

RedEnvelope carries all kinds of goodies for every person on your list with LOTS of personalized options. I've gotta admit, I am a sucker for a monogram or an engraved gift, so I'd be happy to receive just about anything in one of their signature red gift boxes! But, for purposes of today's post, I'm going to dive right in to gifts for cocktail enthusiasts and wine connoisseurs alike, so grab a seat at the bar and check out some of my top picks!

For the Home Brewer

Home brewing has become all the rage in the past few years; its a hobby that has piqued the interest of beer drinkers, calling them to create their very own custom brews at home. Know someone who has "hopped" onto the brewing bandwagon? {Seriously, I can't even stop myself.} How about gifting them with some barware to show off their concoctions?

I loved this personalized pitcher {$29.95}, ideal for showing off their latest lager...

Or how about a customized bar sign {starting at $79.95} or craft beer barrel sign {starting at $99} to give visitors a clue that good beer happens here? {These gifts totally reminded me of my blogger friend Sloane & her hops-lovin' hubby over at Life Food & Beer!}

 

For Those Who Like to Craft a Cocktail...

Thanks to the rebirth of the speakeasy {and hipsters. Let's give them some credit, too.} cocktail culture has come back in full force across America. The old fashioned art of a well-crafted beverage is hotter than ever, but dimly-lit lounges aren't the only ones who can shake and stir their way to crafty goodness...

Craft Cocktails by Brian VanFlandern {$49.95} is the ultimate guide to mixing up cocktails like the pros. Recipes, tips and gorgeous photography make this book a beautiful gift and a gorgeous coffee table book. {I've actually leafed through this book myself. Stunning.}

Put all that studying to practice by stocking the self-made mixologist with all the right gear. I love the look of these classic pieces: Engraved highballs {$57.95} and an elegant stainless steel shaker {$36.95} featuring fun cocktail-related sayings.




... And Those Who Use Cocktails for their Crafts!

If you're anything like me, Pinterest has got you in a crafting uproar saving old bottles, wine corks and other assorted items you never used to give a second thought to tossing. {I recently made my own wine cork wreath. And yes... I totally nailed it.} Well, keep your corks, friends.

How cute is this personalizable wine tray cork kit {$49.95} for displaying the remnants of some of your favorite bottles? This kit is cool because you can use your own corks, or purchase custom corks {$14.95} that are personalized with the recipients name and a special year.

Have a friend that would rather consume the results of their creativity? This Homemade Gin Kit {$49.95} will let your pals see what goes into creating a palatable spirit AND allow them to enjoy the fruits of their labor. {No bathtub required.}

For the Wine & Cheese Lover

So, we've covered the beer drinker, the cocktail crowd... and now we've come to the oenophile. Sure, you could pick up a nice bottle of wine, stick it in one of those tall, obvious gift bags and call it a day. But how about giving the gift of time instead? Ok, maybe it's not exactly that, but every second counts when a wine lover is waiting for their bottle to chill. I know I could get a lot of use out of this instant wine chiller {$49.95} at the end of a long day when I just want a nice crisp glass of white, stat!

Another present that shows you really understand the needs of your wine-loving friends? These handy wine appetizer trays {$39.95}. They let you nibble and sip comfortably without juggling glasses and plates. Because, who among us hasn't experienced that awkward moment when you have to choose between the two?

For the Shot Taker

Um, so, admittedly, I am not the girl you will find tossing back shots. However... if anything were to prompt me to indulge, it would be pretty glassware like these celebration shot glasses, beautifully engraved with the sentiment of "cheers" in different languages.

Better yet, how about shot glasses that actually enhance the flavor of the liquor? This Himalayan salt tequila set combines beauty and functionality... no need to lick and salt the back of your hand. {Not that I've ever done that or anything.}

Clearly, RedEnvelope knows what's up when it comes to gift options. No Christmas ties and fruitcakes here. So, treat your cocktail-loving friends to gifts that are sure to bring good cheer to any party and toss in a bottle of aspirin for good measure. {Kidding, of course. Always drink responsibly!}

And speaking of tequila and good cheer, I've got a special cocoa treat that will instantly warm up your holiday gatherings: {Spiked} Mexican Spice Hot Chocolate.

The hint of warm spices {and tequila, if you wish} will keep you from feeling the chill in the air as you sip this twist on a cool weather favorite. Cinnamon, nutmeg and a pinch of chili powder are just a few of the flavors that will make this an instant favorite.

Give it some grown up flair with a little shot of Patron "XO Cafe" {or their Cafe Dark Cocoa} or even some Kahlua. No matter how you serve it up, it's sure to be a hit.

Disclosure: My friends at RedEnvelope asked if I'd like to be part of their holiday recipe round up. I have not been compensated for this post, and as always, the opinions here are all my own!

Spiked Mexican Spice Hot Cocoa
Adapted from Imbibe Magazine
Makes about 2 servings

For Spice Mixture:

1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon ground ginger
1/4 teaspoon chili powder
Pinch of nutmeg
Pinch of cloves

Combine all spices in a small bowl or zip-top plastic bag. Mix well. Store in an airtight container.

For Hot Chocolate

2 cups milk of your choice {I used almond milk}
1/2 cup semi-sweet chocolate chips
1 tablespoon cocoa powder
A pinch of salt
1/2 teaspoon vanilla extract

{optional} 2 ounces of Patron Cafe or your favorite liqueur, marshmallows for topping


1. In a small pot, bring milk up to a simmer over medium heat. When starting to get little bubbles around the edges, whisk in chocolate chips, cocoa powder and salt.

2. Stir until the chips have melted and the ingredients are completely combined. Remove from heat and stir in vanilla extract.

3. Pour into glasses. Add about an ounce of desired liqueur, if desired.

Garnish with marshmallows, whipped cream, or a sprinkle of spice mixture if desired.

Holiday Prep | 5 Tips for Creating the Perfect Cheese Board

Having a food blog, I'm now naturally primed for culinary curiosity, seeking out foodie events near and far. Tastings, demos, festivals... there are all kinds of things going on in and around most cities that draw in hungry event-goers -- and some are even free!

Just last week, my local Whole Foods Market shared an event on their Facebook page that caught my eye {mostly because it had to do with cheese, which is one of my main weaknesses in life}, so I figured I'd find an excuse to attend. I mean, they've got certified cheese professionals, guys. It's a thing. Look it up. Legit.

Anyway, the extraordinary cheese professionals at Whole Foods demonstrated how to put together the perfect cheese board for your holiday celebrations and beyond. It's a life skill you will want to have in your party-hosting tool belt. I promise.

But enough of all the talking, let's get to the cheese! Here are 5 Tips for Creating the Perfect Cheese Board according to Kate & Matt from Whole Foods Palm Beach Gardens:

1. Don't be intimidated by fancy cheese!

I have to admit, I am guilty of this. Approaching a well-stocked specialty cheese counter can be a bit overwhelming, especially if you don't already know what you're looking for or don't have a whole lot of cheese knowledge. But guess what? That's what the pros are there for!

They are usually happy to help you figure out what you want, like or need. They can help make suggestions, point out good pairings or let you sample a piece before you make your purchase. So don't be shy! Ask for their expertise and let them lead the "whey"... haha, I'm sorry, I couldn't help it. ;)

2. Create a cheese theme.

Ok, now you've kicked your fear of approaching the wide world of cheese and it's time to pick your pieces. Not sure where to start? Don't fret. Kate suggests creating a themed plate to guide your selections.

Maybe choose a specific type of cheese, say gouda, and showcase several different ages of that particular variety. It's amazing how different a "young" cheese tastes in comparison with an "aged" cheese of the same kind. You can also create a plate to highlight a particular region or country. Or how about putting together a variety of popular cheeses? The possibilities are endless.

3. Check out the seasonal selection.

In chatting with Matt, a newly accredited Certified Cheese Professional, I discovered that cheese is a living food that changes seasonally. Just as wines vary by vintage, cheeses can also taste different from year to year. That means that there are cheeses that you may only be able to get at certain times of year because that's when they're at their pinnacle of quality and flavor.

It's actually pretty interesting when you get down to the nitty gritty of how this works {Think: breeding/lactation cycles of cows & goats, etc.}, but for the sake of brevity, I'll just say that cheese is affected by nature. {Unless, of course, we're talking about the very processed kind you can get year round.} So, ask about what's "in season" and treat your taste buds to nature's peak products!

4. Serve at room temperature.

Now that you've gone through all the trouble of picking out the perfect cheeses to serve, make sure you're getting the most out of them by serving them properly! Cheese should be served at room temperature because that's when it tastes best.

Why? Well, mostly because of the butterfat. Cold butterfat doesn't release its full flavors. So, let it come to room temp so that the flavor is most pronounced. The amount of time it takes varies by the hardness of the cheese {the harder the cheese, the longer it'll take}, but generally 30 minutes to an hour should do. Bonus tip: Loosely cover cut cheeses so that they don't dry out while they're coming to temperature.

5. Provide some fun accompaniments. 

It's time to cut the cheese!! Err... Enjoy the cheese. You know what I mean.

While cheese is certainly tasty on its own {I've been known to polish off copious amounts of brie all by itself}, it's always nice to serve it with things that complement the flavors and textures. You can set out some artisanal crackers {I tend to like the seeded kinds} for a little crunch, some crusty slices of bread or some crisp breadsticks. Make it hearty with charcuterie like salami or prosciutto. Get creative with olives, specialty oils, vinegars and even honey.

Cheese also pairs wonderfully with fruit: Tart apples, sliced figs or dates, grapes, quince paste or maybe even some jam. Or, you could "go nuts"... literally! Set out some Marcona almonds, walnuts or hazelnuts.

....................................................................

While I'm obviously a fan of cooking and baking, I know that not everyone is. I think cheese plates are such a perfect solution to this issue around the holiday season! They make a great item to bring to a party or a fantastic addition to your own gathering. So, get cheesy this year!

A big thank you to my friends at Whole Foods Palm Beach Gardens for sharing their expertise. Locals, be sure to check out their amazing cheese department and keep an eye out for their monthly events!

Caramelized Onion & Goat Cheese Cauliflower Mash

I've spent the past 2 days working on baking, decorating and packaging 100 cupcakes for an event. Somehow, I keep finding myself in situations that call for inordinate amounts of baked goods to take over my tiny kitchen... and just about every surface of my living space.



When I work with sugary foods for long stretches of time, my body almost always craves nutritious meals to counteract all the sweetness. {Even if I haven't even tried one bite of whatever it is I'm making. Strange but true.}

And decadent treats have definitely been everywhere with Christmas only weeks away: At holiday gatherings, arriving in the mail and, of course, being cranked out of my own kitchen!

Last week I was craving something warm and comforting {even though it's a billion degrees here}, but still wanted to make sure there was some healthy goodness involved.

I had a huge head of cauliflower without any particular purpose just hanging out in the fridge, so I boiled it up, gave it a whir in the blender and tucked into a big bowl of the result. Satisfied, but wanting to experiment with jazzing up the flavor, I bought another head of cauliflower that weekend and tried a new version, blending in some caramelized onions and goat cheese as well.

It was so good!

This would make such a great side dish for a special dinner or a regular weeknight. To be honest, I ate an enormous bowl of this and this alone and was perfectly happy!

It's thicker than soup but a little thinner than mashed potatoes with a bit of tang from the goat cheese and a slight sweetness from the caramelized onions. In fact, if someone didn't know any better they might actually think it is mashed potatoes. Silky smooth, creamy and filling. And it's pretty healthy, too!

When you're sick of staring at cookies and cupcakes and frosting {I know it's hard to believe, but it happens}, switch gears with this super easy dish.

Caramelized Onion & Goat Cheese Mash

1 head cauliflower, florets separated
1 medium onion, sliced
1/4 cup goat cheese*
Olive oil
Salt to taste

1. Bring a large pot of well-salted water to a boil. Drop in cauliflower and boil for about 15 minutes or until very tender.

2. Meanwhile, heat about a tablespoon of olive oil over medium-high heat. Add sliced onion and a sprinkle of salt. Cook until very tender and caramelized, about 20 minutes. {If the pan starts getting dry, use a bit of water or chick broth to deglaze the pan, scraping the brown bits up from the bottom.}

3. When the cauliflower is tender, drain and place in a blender. Add goat cheese, caramelized onions and about 2 teaspoons olive oil and blend until smooth. Season to taste.

4. Transfer to a serving dish. Garnish with extra goat cheese and caramelized onions if desired.

Serve immediately.

* I know not everyone cares for goat cheese... I'm fairly certain this would work just as well with your favorite cheese. :)

Food Blogger Cookie Swap | Salted Caramel Mocha Biscotti

Want to know the best way to get food bloggers in the holiday spirit? Ask them to participate in a cookie exchange... where they get to sample one another's baked creations... and be part of a good cause, all at the same time.

The Great Food Blogger Cookie Swap {herein FBCookieSwap} is an ingenious idea created by the fabulous Julie of The Little Kitchen and Lindsay of Love and Olive Oil -- two food bloggers whom I have had the pleasure of meeting in person & whose work I love.

This is the third year running for FBCookieSwap, but the first year I've been able to participate. And now that I've been part of the awesomeness, I plan on continuing to do so from here on out.

I mean, c'mon. COOKIES IN YOUR MAILBOX, PEOPLE.

The way it works is very similar to a regular cookie swap party with the added detail of being assigned to other food bloggers and shipping your cookies rather than sharing them at a party. Basically, you receive the names 3 bloggers, ship out a dozen cookies to each of them, and receive a dozen cookies a piece from 3 other bloggers. The result is a delicious web of sharing and giving -- the proceeds of registration sign up go to Cookies for Kids Cancer. Awesome.

Waiting for the names of your assigned cookie recipients can be likened to the anticipation that comes with opening presents on Christmas morning. Who will I get? Where will they live? What should I bake?!!

Obviously, the last question needs to be given serious consideration as some of these cookies may have to be mailed clear across the country. {Mine were shipped to Georgia, New York & California!} The cookies need to be sturdy enough to handle the trip, durable enough to still taste fresh after a few days in the mail and, of course, tasty! {By the way, if you're looking for good mailable cookie recipes, make sure to check out these.}


The very first thing that came to mind when taking these factors into account was something that's very familiar to me around this time of year: Biscotti. I spend a solid 48 hours every year baking and packaging biscotti to give as gifts to Steve's family. It's sort of become a tradition.



Biscotti, a twice-baked Italian cookie, are perfect for shipping since they have a crisp, hearty texture and they're dry enough to stay fresh during travel. They're meant to be eaten dipped in coffee or tea to soften them because otherwise they can definitely cause the need for dental work!

So, what kind of biscotti did I decide to send to my blogger friends? Salted Caramel Mocha Biscotti. Because "plain" is obviously not party of my vocabulary.

A crunchy, chocolate-coffee cookie {I didn't think either flavor was super-prominent, just a nice blend} with little bits of chewy caramel dotted throughout drizzled with white chocolate, gooey caramel and sprinkled with a teensy bit of sea salt.

Now, seriously, who wouldn't want to find that addressed to them??

As great as these are, I have to say that I was shown up by the amazing cookies I received from my cookie swap senders. I got delicate, cinnamon-laced Angel Wings from Bree at Sugar & Grace...



The most gorgeous Brown Sugar Cookies with Chocolate, Pecans & Sea Salt from Ayanna at Savor Good Food...



And last but not least, sweet classic White Chocolate Macadamia Nut cookies from my friend Heather at Heather Likes Food. {Remember Heather? We met here.}



To say they were all good would be a major understatement. I have been savoring every.last.morsel.

I'm so glad that I was able to take part in FBCookieSwap this year. It is just another way to connect with the folks who are as passionate about food as I am and I loved every second!

Have you ever shipped cookies? What are your favorite kinds of cookies to receive?

Salted Caramel Mocha Biscotti
Biscotti base adapted from Food Network

2 3/4 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tablespoon espresso powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup caramel bits
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon coffee extract {like this one
1/4 cup milk {I used almond milk, but you can use whatever type you'd like}
Sea salt or flaked salt for sprinkling

1. Preheat the oven to 375 degrees. In the bowl of a stand mixer, mix together all dry ingredients & caramel bits until well combined.

2. In a small bowl, whisk together eggs, vanilla extract and milk. Pour into dry ingredients and mix until a sticky dough forms.

3. Here's where it gets fun: Scoop out the {extremely sticky} dough onto a VERY well-floured surface {I went ahead and used my baking pan lined with a silicone mat so I could skip the step of having to move it when it's time to bake}. With floured hands {trust me, you'll thank me} knead the dough a few times to make it stick less

4. Separate the dough evenly and roll each half into two equal-sized logs, about 14 inches long or so. {I know what you're thinking at this point. No, they don't look very pretty. Yes, it's ok to giggle.} Place the logs side by side on the baking sheet, making sure that you leave a good 4-5 inches between them as they will spread a bit. Pat them down slightly to widen them. Brush off any excess flour or your biscotti will look like they're covered in soot.

5. Bake for about 20 minutes or until the outside has baked into a nice crust and the logs sound slightly hollow when tapped. Remove from oven and let cool for about 20 minutes.

6. One slightly cooled, cut the logs into about 1 inch slices. You can cut them on the diagonal if you like that look. Lay each sliced piece cut side down on the cookie sheet.

7. Return to oven and bake for about 8 minutes. Flip them over and bake on the other side for another 7-8 minutes. Remove from oven and allow to cool completely. {Note: To ensure my biscotti are nice and crisp, I sometimes shut off the oven and leave them in there while it cools. This just allows them to dry out a bit longer, but it isn't necessary if you don't have the time.}

8. When biscotti are cooled, drizzle with melted white chocolate. Refrigerate for a few minutes until the chocolate is solid, then drizzle with melted caramel. Working quickly, sprinkle with course sea salt or salt flakes while the caramel is still wet so the salt sticks. Let the caramel set.

You can package these nicely to give as gifts or serve them with coffee, tea or hot cocoa to enjoy right away.

Cardamom-Vanilla Pear Applesauce

You know how I know I'm a food nerd? Because I nearly let out a little squeal of joy when I found a great deal on vanilla beans at Costco.

I love vanilla beans... like whoa. But I'm super-stingy with them because they're usually a bit on the pricey side. You've gotta be pretty special for me to consider giving up a precious vanilla bean.

Thanks to my cheap find, I've been using them a lot more without experiencing separation anxiety and pangs of loss.

I've mentioned before that I have real problems {duh} with letting food go to waste. So, when I woke up on Saturday morning and discovered that I had some very sad looking pears withering away, I was determined to salvage them. Wasted fruit? Not on my watch.

As is usually the drill with apples that get past their point of desirability, I thought I'd make some quick and easy "applesauce"... pearsauce. Whatever. Except instead of keeping it fairly plain, I added in a sprinkle of ground cardamom {the newest addition to my spice rack along with smoked paprika, and my latest obsession} and a cherished vanilla bean.

The result was this very luxurious peary applesauce. Thanks to the special ingredients, this isn't your average applesauce. The brown sugar gives it an almost caramel-like flavor and the warm cinnamon and cardamom add a hint of spice that takes it to the next level.

Totally worthy of a vanilla bean, if you ask me.

Save the squishy fruit! Make applesauce.

Cardamom-Vanilla Pear Applesauce

2 Bosc pears, peeled, cored & chopped
2 green Anjou Pears, peeled, cored & chopped
1 Granny Smith apple, peeled, cored & chopped
1/4 cup brown sugar {or less if you prefer your applesauce to be less sweet}
1/4 teaspoon ground cardamom
1 vanilla bean, split & beans scraped, pod reserved*
1 cinnamon stick {or 1/4 teaspoon ground cinnamon}**
Pinch of salt

1. Place all ingredients {including the scraped vanilla bean pod} in a heavy-bottomed pot oven medium-high heat. Cover and bring to a bubble.

2. Reduce heat slightly and allow to simmer for about 10-15 minutes stirring every so often until fruit is tender and juices have been released.

3. Uncover and increase heat to medium-high. Cook uncovered, stirring often for about 15-20 minutes or until the liquid has reduced by about half. Be sure that the mixture does not scorch at the bottom as the sugar will burn if the heat is too high and you don't stir it.

4. Remove from heat and allow to cool slightly. Remove the vanilla bean & the cinnamon stick.

5. Carefully pour the mixture into a blender or food processor and process to desired consistency {my husband likes smooth applesauce, but if you prefer it with more texture, pulse instead.} As always, practice caution when blending hot/warm liquids!

Serve warm if desired or transfer into storage containers with an airtight lid and keep refrigerated.

*If you don't have vanilla beans, or refuse to give one up for this, add a teaspoon of vanilla extract after removing from heat before you blend it.

**You may use ground cinnamon instead if you prefer, but the result will be a stronger cinnamon flavor.

Citrus & White Chocolate Scones

Two things: 1. I cannot for the life of me make my brain think of citrus as a winter fruit, and 2. I have yet to master the perfect scone.

That being said, I am glad for whatever possessed me to make Citrus & White Chocolate Scones.

They're really good, even if I still don't feel that I can officially mark scones as another notch in my recipe box.

I think citrus is the ultimate flavor brightener, don't you? Ripe citrus is so cheery and fresh that it's hard to pass up whether I'm strolling by it at the produce store, the farmers market or right off a tree. But for some reason, citrus has filed itself in the "Summer" part of my mental fruit categories. {What? Don't you have one of those?}And yet, it's definitely at it's peak in the wintertime. Go figure.

Anyway, I think allowing citrus to make its way into my holiday baking was my way of solidifying that it does, indeed, have a place in the things we bake this time of year.

On another note: Scones. I'm not sure why, because really, they're not terribly complicated, but scones seem to elude me. I can bake you a slew of cookies, a towering layer cake, a rockin' pie {heck, even a pop tart!} but somehow, scones have not been an easy addition to my kitchen skill set.

I didn't used to care either way about them, to tell you the truth. But then, I happened to sample some scones on two different occasions that made me reconsider my position on the often-overlooked baked good.

Um, I totally used a fake leaf in this picture. From a plastic dollar store flower.

The problem for me? The texture. They're either too cakey or too dry or too crumbly, and I've yet to figure out what the magic technique/ingredient/spell is to get them to be just right.

But I have to say, despite the fact that I didn't consider these "perfect" texture-wise, they were most definitely enjoyable.

Not too sweet with just the right scent of citrus {in this case, tangerine}, these would make such a great addition to a tea party, a breakfast or a brunch. The unexpected hint spice from cardamom gives them a warmth that makes perfect sense to include these scones among your holiday buffet.

So, I'll most likely keep working on perfecting my scones, but in the meantime, these will certainly suffice. If you make them, tell me what you think of them! And if you happen to have the best scone recipe, feel free to send it my way... It'll be filed under, "Mission Complete". :)

Citrus & White Chocolate Scones
Adapted from Sunkist

2 cups all-purpose flour
2 {heaping} tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1 stick {8 tablespoons} cold butter, diced
1/2 cup buttermilk
Zest of citrus from 1 tangerine {or orange, or lemon, or lime if you prefer}
2 egg whites
1/2 teaspoon vanilla extract
1 tablespoon fresh squeezed juice from desired citrus
1/3 cup white chocolate chips

For Glaze:

1/4 cup confectioners sugar
1-2 teaspoons citrus juice of your choice

Mix sugar & juice and whisk until desired consistency for drizzling is achieved.


1. Preheat oven to 350. Prepare a baking sheet by lining with parchment or a silicone baking mat.

2. In a bowl {or blender} combine flour, sugar, baking powder, cardamom and salt. Mix well, or if using blender, pulse a few times. Blend in cold butter with a pastry blender, fork, or if using blender, pulse a few times until the mixture looks like Parmesan cheese.

3. In a small bowl or measuring cup, whisk together buttermilk, egg whites, vanilla extract and juice. Pour into dry mixture and mix until just incorporated {don't overmix}. The dough will be sticky and slightly wet.

4. Turn dough out onto a well-floured surface {I actually did this part directly on my lined baking sheet for ease of transferring}. Working quickly with floured hands, knead it a few times lightly, adding flour if the dough is too wet. Pat it into about a 9 inch circle.

5. Using a knife or bench scraper, cut the circle into twelve equal wedges. If you can separate them slightly so they have a little room between them when you place them onto the baking sheet. If not, that's ok, too. You'll just have to cut them again when they're halfway baked as they'll sort of bake together if they're not far enough. No biggie.

6. Bake for about 18-20 minutes until they are lightly golden brown. {Note: I ended up re-cutting mine at about the 15 minute mark to define the wedges. I think this is what made mine a little more cake-like with soft sides. You can do it however you'd like.}

7. Remove from oven and allow to cool for a few minutes. If desired, drizzle with glaze. Serve warm with butter or clotted cream... or just eat them right off the tray. :)

Peppermint Truffle Brownies

When you and your significant other have families living in different cities and aren't able to host at your own home, the holidays can get a little crazy.

Steve & I normally spend our holidays "yo-yo"-ing between our families' celebrations. We are lucky they only live about 40 minutes from one another, but it can get to be a complex choreography of back and forth scheduling and timelines. {Read: Stress.}

We LOVE spending time with both of our families and wouldn't give up the opportunity to do so for anything in the world, but by the time the holidays are over, we're pooped.

With Thanksgiving just having passed, we're done with the first leg of our "Holiday Hop" and, though this will be our 9th year taking part in this dance between homes, I can tell you it doesn't get any easier! I gave myself a few days off after Thanksgiving to spend some time in my own home to put up decorations, try new recipes and spend some time away from the computer... but you know I can't stay away for too long!

Over the next few weeks I have some exciting things to share {one thing specifically that I CAN'T WAIT to dish about!!} all in preparation for Christmas and the New Year, and today, I'm starting with dessert. {Are you really surprised?}

Because we're usually bringing dishes to our family gatherings, my contribution is usually dessert. Come to think of it, wherever I'm invited, I'm usually asked to bring dessert! Not that I mind one bit, you know my heart is sugar-coated. :)

I'm always looking for something festive and new to share, and I've got to tell you, I think I found the perfect use for all those leftover candy canes that wind up floating around after Christmas.

These Peppermint Truffle Brownies are SO rich and SO GOOD. They are a spin-off on a peanut butter version of a recipe I found over at Half Baked Harvest that I just knew I had to try. And, oh my gosh, I'm so glad I did.

I brought these over to a casual girls night with some of my gal pals and eyes immediately lit up when they fell upon these babies. {I think candy canes have that effect on most people.} Between satisfied bites, one friend said, "I don't even like chocolate that much, but these are really good." Another friend agreed, mentioning that she's not usually a fan of peppermint... as she reached for a second piece! I took these reactions as a good sign.

Like I said, these brownies are rich and fudgey and gooey and ridiculous. They have a slight tingle from the peppermint extract without being overpowering and are topped with the most luscious chocolate-marshmallow ganache. {I'm now convinced that everything should be.}

Whether you're spending the holidays in your own home or hopping from house to house to spend time with family and friends, these brownies are going to be a welcome addition to the party! Just beware of the consequences: You may never escape dessert duty again!

Peppermint Truffle Brownies
Adapted from Half Baked Harvest

1 stick + 2 tablespoons butter {10 tablespoons total}
1/4 cup milk chocolate {I used chips}
1 cup sugar
1 tablespoon instant coffee*
1 teaspoon vanilla extract
Scant 1/2 teaspoon peppermint extract
2 eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup milk chocolate chips

For "Truffle" Topping
1/3 cup milk chocolate {or semi-sweet} chocolate chips
2 1/2 tablespoons heavy cream
2 tablespoons marshmallow fluff

For Garnish
1/4 cup smashed candy canes
1/4 cup semi-sweet chocolate chips, melted

1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan by lining with overlapping sheets of parchment or foil. This will make it easier to lift the brownie out when it's done.

2. In a large, heat-safe bowl, microwave butter and chocolate at 30 second intervals, whisking each time until melted and smooth.

3. To the chocolate/butter mixture, add sugar, instant coffee {if using}, vanilla extract, peppermint extract and eggs. Whisk together until smooth and well incorporated.

4. In another bowl, sift together the cocoa powder, flour and salt. Add to the wet mixture and fold together until just incorporated {try not to overmix}. The batter will be thick & sticky. Mix in the chocolate chips.

5. Spoon batter into your prepared pan and bake for 18-20 minutes until the top is just set and the edges look a bit puffed. These should be fudgy, so try not to overbake them.

6. Meanwhile, in a small bowl, melt chocolate and heavy cream for your truffle topping by microwaving for 30 second intervals, stopping to mix until shiny and smooth. Once melted, add the marshmallow fluff and mix well until the mixture is uniform. Set aside to cool slightly.

7. When the brownie is ready, remove from oven and allow to cool for about 20 minutes. {If the brownie is too hot, the ganache will melt and run all over the place.} One slightly cooled, pour the truffle topping over the brownie, smoothing out evenly over the top. Sprinkle with candy cane pieces.

8. Refrigerate for 30 minutes to 1 hour until the topping is set. This will make it easier to cut and get pretty pieces.{Note: I actually put mine in the freezer to speed up the process, then forgot about it and ended up with semi-frozen brownies, which actually made it easier to cut.} If you don't care about how it looks, then feel free to dig in, just be prepared for some messiness!

9. Remove from the refrigerator and cut into squares. {These are rich so I kept my squares small. I got 16 pieces out of it.} If you want to garnish even further, drizzle or pipe the squares with melted semi-sweet chocolate before moving onto a serving platter.

*Instant coffee or espresso powder aren't usually detectable in brownies or chocolate-flavored dishes; they simply add an extra boost to the chocolate flavor. However, found that these had a tiny hint of coffee flavor to them. If you're not fond of the taste, you can decrease the amount added to the recipe or omit it altogether.