Top 10 Recipes of 2015

Here we are! The last day of 2015.

Like so many of you out there, I like to take some time to reflect back on the year with gratitude for the opportunities and experiences that it held, thinking about how they've shaped me and how I'll expand on and grow from them in the year to come. And, let me tell you, this year has been one HUGE learning experience for me both personally and professionally!

My friends at Stonyfield, with whom I've worked throughout 2015, asked us to ponder "the best gift we've ever received", and it just so happens that this year-end wrap up post was the perfect place to give it some thought.

There are certainly dozens of tangible gifts I can think of that I count among the "best" -- namely my DSLR camera, my KitchenAid stand mixer, and a handful of other things that make daily life more efficient or enjoyable. Then there are the gifts like our children {furry and human}, friendship, a supportive family, etc. that fill you from the inside and make all the other things worthwhile. Though they might be a bit cliche, those are the best kind, in my opinion.

Gifts are an interesting thing, because sometimes you can receive them without even knowing that they're being given. This year, YOU were one of my most generous gift-givers, which is pretty incredible because I've never met most of you! But nevertheless, you gave me the extraordinary gift of being able to work from home.

While I'm still flabbergasted that I get to do this as a job, the rewards I reap from this blog go far beyond "employment." With this blog, I gain a community. A creative outlet. A sounding board. A challenge. It's become part of my identity.

This year hasn't been easy for me from a blog perspective. I had to re-learn how to work from home with a growing little guy who needs my attention 95% of the time. I stumbled over the type of content I want to share and grappled with writer's block {for the first time ever, I think!} while I settled into my new role as a mother and dealt with personal issues {that I decided to make public}. I had to learn how to say "no" to some things because I simply couldn't do it all, and evaluate how to make my "yeses" worth my {limited} time and {extensive} effort. Most importantly, I had figure out how to make it all happen without sacrificing my relationships and sanity!

I'm going to be honest: I haven't done it all gracefully and I have a LOT left to learn. Earlier this year I told a friend that there are some days I'm a great blogger and a so-so mother and wife, and others where the opposite is true. I haven't figured out how to give them both 100% effort. I've had to accept my limitations and push my own boundaries at the same time. My husband has dealt with more ugly-crying this year than I care to admit. My professional contacts have probably gotten accustomed to my down-to-the wire submissions {though I always meet the deadline!} and my delayed response emails. I'm working on it. All of it.

But getting back to the gift thing... without you, there would be nothing to work on at all! So, thank you for being part of something that is so important to me and for forgiving me when I don't do it well and encouraging me when I do. Thank you for being kind to me when I share things that are hard to share and for getting excited over food with me and for laughing with me {and at me} at how ridiculous it all is sometimes. Your gift doesn't need a big, fancy bow -- it's too big to wrap up anyway.

And with all that sentimental mumbo-jumbo out of the way, let's get back to business and talk about the things that made you hungry in 2015. Here are my top 10 recipes, as decided by the best gift-givers ever!

1. Chocolate Peanut Butter Pretzel Pops

2. Pimento Cheese Biscuits

3. Iced Almond-Lemon Loaf Cake

4. Baked Churro Dulce de Leche Ice Cream Sandwiches

5. Baked Rosemary Parsnip "Fries"

6. 4 Ingredient Breakfast Cookies

7. Easy Smoked Ham, Broccoli & Cheese Pastry

8. Graham Cracker Latte

9. Hummingbird Cake Smoothie

10. Roasted Apple Bread

Quite a mix of sweet, savory, healthy and decadent! The perfect balance if you ask me.

Happy New Year from my kitchen to yours. Let's make 2016 the best year yet! xo

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.

Hazelnut Bow Tie Cookies | The Great Food Blogger Cookie Swap

The older I get, the more I agree with the old adage: "Tis better to give than to receive." But for the past 3 years, I've participated in an event that brings the absolute best of both worlds straight to my mailbox: The Great Food Blogger Cookie Swap!

This event -- the brain {tummy?} child of food bloggers Julie Deily and Lindsay Landis -- celebrated its 5th season of giving this year and I couldn't wait to get in on the cookie clamor.

Not only does FBCS contribute to spreading holiday cheer in the form of a national cookie exchange between food bloggers, but it also serves up a healthy donation to Cookies for Kids Cancer , helping to fund new therapies used to fight pediatric cancer raising over $35,000 in the last for years! I mean, total win-win.

I shipped out 3 dozen homemade cookies this year to three bloggers whose names are randomly selected from the bunch, then waited {im}patiently for my 3 dozen cookies to arrive from those who were matched with my name. Time sure does move slowly when you're waiting for cookie mail...

This year, I received some amazing Chocolate Chunk & Peanut Butter Pretzel Stuffed Cookies from Stark Raving Delicious, fantastic Hot Cocoa and Marshmallow Cookies from Annie One Can Cook, and finally, superb Chocolate Ganache Filled Gingerbread Cups The Suburban Soapbox.

Back in my kitchen, I was a busy little elf baking and packaging cookies to send out to my matches.

The key to choosing a cookie recipe for FBCS is to create something that will survive a trip through the mail. Nothing too gooey or crumbly. You don't want your recipients to end up with a box of cookie dust, after all. After much consideration, I came up with these Hazelnut Bow Tie Cookies.

Made up of a cream cheese-based dough, they're very much like traditional Hungarian Kiffles. I actually used the same dough recipe that I make Rugelach out of, and it worked out perfectly. The dough forms a fantastic base for the addition of a filling {I chose Chocolate Hazelnut Spread, but you can fill them with anything really} -- sturdy enough to hold up during travel, yet tender to bite into.

A sprinkle of chopped hazelnuts emphasized that roasted hazelnut flavor in the filling, and a dusting of powdered sugar over the top gives these pretty bites just the right amount of adornment.

Confession: I made these THREE separate times and forgot to photograph them. Every. Single. Time. On the final batch that I did photograph, I forgot to dust them with powdered sugar, hence my "naked" cookies in these photos. Sigh... welcome to the hectic holidays!

Anyway, enough yammering. If you're planning on baking {or mailing!} Christmas cookies this year, give these bow ties a try. They make a present anyone would love to unwrap and devour!

A great big thank you to my matches, to Julie & Lindsay, and to our wonderful sponsors who sent us goodies -- Dixie Crystals, OXO, and Land O'Lakes! Here's to another year of goodies and giving!

Hazelnut Bow Tie Cookies

1 {8 oz.} block of cream cheese
2 sticks butter {8 oz. total}
3 tablespoons sugar
1 teaspoon vanilla
2 1/4 to 2 1/2 cups flour*
Pinch of salt
1/2 - 3/4 cup Chocolate Hazelnut Spread
1/2 cup roasted hazelnuts, chopped
Powdered Sugar for dusting

1. In the bowl of a stand mixer, beat together cream cheese and butter until smooth. Add sugar and vanilla and mix to incorporate fully.

2. In a medium bowl, whisk together flour and salt. Slowly add the flour to the butter mixture until it forms a dough that begins to pull away from the sides of the bowl. {*I usually add just 2 cups of flour and then sprinkle in an extra 1/4 to 1/2 cup while the mixer goes until the dough is no longer super sticky.} Try not to over mix.

2. Turn out dough onto a lightly floured surface and, with floured hands, gently knead it together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square-ish shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.**

3. When the dough is firm, place one square onto a lightly floured surface and roll out to a rectangle or square, about 1/4 inch thick. Using a pizza cutter or sharp knife, cut as many 2 inch-wide strips across as you are able to, then repeat vertically to end up with 2x2 inch squares of dough. If you have scraps left over, re-roll the scraps and repeat the process.

4. Place the dough squares on a baking pan -- the corners should be facing each other so that you have a tray full of  "diamond" shapes.  Preheat the oven to 375 degrees.

5. Fill a zip top plastic bag or small piping bag with chocolate hazelnut spread, then snip the tip. Pipe a straight line down the center of each diamond from tip to tip -- I estimate I used about a teaspoon of spread in each cookie. Sprinkle each cookie with chopped hazelnuts, pressing lightly to adhere to the spread.

6. Wet your fingertips with a little bit of water and lightly swab one side of the cookie dough to moisten -- this will make it slightly sticky so that it adheres to the other side and stays closed. Carefully fold the outer edges of the diamond in toward the center {like its hugging itself}, making sure to fold the sticky side over the non-sticky side so that it helps to seal the cookie. Repeat until all cookies are sealed into bow ties.

5. Bake for about 12 minutes until they're just slightly golden at the edges. They'll be a little soft when you take them out of the oven, but they'll firm up slightly. Remove from baking pan and place on a cooling rack.

When the cookies are completely cooled, dust with powdered sugar to decorate.

The yield depends on the size you cut your squares. Mine were about 2x2 inch squares and I got about 3 dozen cookies out of one batch.

**This dough is best after a rest and some chilling, but I will admit that I've used it without much of a rest and they turn out just fine. Chilling the dough does make it easier to roll out.

Party Prep: Nutcracker Christmas Tea Party | Bigelow Tea

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MeAndMyTea #CollectiveBias

Christmas is only 10 days away, and that means that celebrations are in full swing -- from traditional Christmas parties to Cookie Exchanges to "Ugly Christmas Sweater" Parties. Though I'm usually all about a laid back entertaining style, the holidays make me want to get gussied up and set out the pretty china to make guests feel extra special.

Since my life is surrounded by snips and snails and puppy dog tails as a "boy mom" these days, I was craving something dainty for my Christmas celebration. And nothings says "pinkies up and pearls on" like a gorgeous tea party with a Nutcracker Ballet theme!

The Nutcracker has always been one of my favorite Christmastime traditions. I danced in it as a kid and have seen it performed many times throughout the years. Even when I haven't been able to attend in person, I've played Tchaikovsky's captivating music while I bake, wrap and decorate to get me in the Christmas spirit!

So, this year, with a little help from Bigelow Tea and a few visits to some of my favorite home decor stores {let's face it, I should just set up a cot and move in!}, I upped my party game and set up a magical Christmas tea featuring the enchanting wooden figurine we all know and love.

This tea party was all about the tea! From using Bigelow's beautifully packaged teas as a part of the decor to sipping some of their delightful seasonal flavors and even incorporating the tea into the beautiful bites, Bigelow was the star of the spread. {The tea matching the color scheme was a complete coincidence!}

Though putting on a themed tea party may seem like a daunting task, it doesn't have to be difficult! Follow these tips and your tea party will be as good as planned.

1. Make a guest list. A party is nothing without partygoers! Try to think of those who would enjoy a little fanciness and frills.

2. Skip the stamps and send a beautiful e-vite! No one loves luxe paper goods more than I do, but you will regret stepping into a post office or having another postage expense during this time of year! There are amazing options you can send with the click of a button from the comfort of your home computer or even phone! I loved these from Paperless Post:

3. Create a menu. We already know that tea is the star of the tea party, but Bigelow has tons of flavor options from their signature "Constant Comment" blend to their seasonal flavors like Salted Caramel and festive options like Peppermint or Cinnamon! Pick a few to go with your theme, then think of bites that would pair well with your selections.

I picked up a few boxes of Bigelow from my local Walmart {after much debating... so many choices!}, and then came up with the following menu:

Menu

Bigelow Tea Assortment

Constant Comment, Salted Caramel, Peppermint

Christmas Tea Sandwiches

Classic Cucumber, Green Olive-Pimento Spread

Christmas Tree Cheese Tray

Salted Caramel Tea Pots de Creme

Peppermint Tea Bag Sugar Cookies

Assorted Chocolates & Small Pastries

Here's an "pro" party planning tip: Give yourself less work to do by choosing make-ahead bites {like sugar cookies and pots de creme}. Better yet, make one or two things to whip up yourself and buy the rest of the goodies from a local bakery or cafe! They'll have lovely ready-to-go options that you can pick up and serve without breaking a sweat. Done and done.

4. Set out the good stuff! Dust off that pretty china and that ceramic teapot you have swaddled in three layers of bubble wrap. Choose festive linens, exquisite chargers {yep, this is the time for those things you think you'll never use!} and, most importantly, tasteful teacups! Never registered for those fancy dishes? You can find inexpensive but elegant pieces at stores like Homegoods or TJ Maxx. Your table will look like a million bucks, but your bank account won't feel like it spent it! 

5. Get creative. Details are what set apart the good parties from the great ones, in my opinion. Since I'm into crafty things, I like to DIY some of the decor to add a special, personalized touch. Not into hot glue and paint? No problem! Crafts don't have to be complex. Something as simple as giving your silverware a ballerina "tutu" {just a cupcake liner and some ribbon} or making "Tea Trees" {scroll to the bottom of this post for a quick photo tutorial} takes little to no time for those of use who run short on patience for artsy projects!

For this party, I also used mini Nutcracker ornaments at each place setting and also found Christmas Crackers/Party Poppers to give as party favors.

Your food can also reflect your theme with just a few creative twists! I made cut-out sugar cookies that look like tea bags and turned a simple cheese tray into Drosselmeyer's growing Christmas tree with some creative arranging and edible embellishments. Christmas cookie cutters transform even ordinary tea sandwiches into whimsical treats. 

See? Simple details can go a long way to reinforce a theme, and you don't have to go bonkers with time-consuming touches... Unless, of course, you're the type that doesn't mind going a little overboard every once in a while! ;)

I'll be sharing my Bigelow Peppermint Tea-Infused Cut-Out Sugar Cookie recipe later this week, but before you head off to plan your own tea party, make sure you check out the recipe for these Salted Caramel Tea Pots de Creme! 

These rich, creamy custards are infused with Bigelow's wonderful Salted Caramel Tea and have a sweet surprise at the bottom!

If you're looking for a party theme that's "steeped in tradition" this year, give this playful tea party your own spin and watch guests sip their way into the Christmas spirit!

What theme would you choose for your Christmas Tea Party?

Salted Caramel Pots de Creme 

Adapted from Martha Stewart 

1 cup heavy cream

1 cup half and half or whole milk

3 Bigelow Salted Caramel Tea Bags

4 egg yolks

Scant half cup sugar 

1 tablespoon jarred salted caramel sauce, plus extra for each ramekin

Pinch of salt

1. Prepare four 4 inch ramekins {or smaller ramekins if you have them!} by filling each with about a teaspoon or two of salted caramel sauce. Place the ramekins in a square or rectangular cake pan -- this will be filled with boiling water before baking, so make sure they fit well but also have enough space to allow for the water to be poured into the pan. Set aside.

2. Heat the cream and half and half until just simmering {either in the microwave or in a saucepan on the stove top}; add tea bags and allow to steep for 15-20 minutes. 

3. Preaheat the oven to 325 degrees. In a medium bowl {or to make it easy to pour, in a large liquid measuring cup with a spout}, whisk together egg yolks, sugar, caramel sauce and salt. 

4. Remove the tea bags from the cream mixture and discard. Heat the mixture to simmering once again. 

5. Pour a small amount of the hot liquid into the egg mixture and whisk vigorously. Continue to whisk in the liquid a bit at a time, until it is fully incorporated.

6. Place the cake pan holding the ramekins in the oven with the oven rack pulled out slightly. Divide the custard mixture evenly between the ramekins, pouring carefully so that the caramel at the bottom of the ramekin is undisturbed. Carefully pour enough boiling water to come about half way up the sides of the ramekins into the pan, making sure not to splash the hot water into the custards.*

7. Cover the entire pan with a piece of foil and create a few slits so that the steam can escape. Bake about 30-40 minutes or until the custards are mostly set -- they will jiggle in the center slightly, but should not slosh around. If they do, they're not ready just yet.

8. Remove ramekins from the pan carefully and allow to cool for about 30 minutes before refrigerating and chilling for at least 2 hours. {They will become more firm after they're chilled.}

*This is just the method I use to avoid having to move a pan full of various liquids any distance. If you have confidence in your ability to move a pan of boiling hot liquid, feel free to fill it while it's still on the counter top!}

How to Make a "Christmas Tea Tree"

1. Gather materials. You'll need a Styrofoam cone, pearl headed pins, about 18 Bigelow tea bags in their foil packet, a toothpick and a chocolate truffle {or any other "topper" that can be pierced with a toothpick.}

2. Beginning at the very bottom of the cone, carefully pin tea bags into place with pearl headed pins.

3. Continue pinning all the way around the cone, overlapping each bag slightly. I had a small cone and it took about 6 tea bags to cover the whole way around the bottom.

4. Repeat the same steps one tier up, make sure to slightly overlap the next layer over the bottom bags. This layer should take about 5 bags.

5. For the third tier up {which should only take about 4 bags, you may need to use some extra pins to secure the tea bags to the cone since the cone will be getting smaller as you get to the top.

6. When you reach the top {you'll need about 3 bags}, secure the tea bags to the cone by pinning all the way around so there are no gaps.

7. Insert a toothpic into the top of the tree.

8. Slide chocolate truffle or topper decoration onto the toothpick, pressing down to pierce the bottom slightly and adhere it to the top.

That's it! You made a beautiful tree and you didn't swear once! {Hopefully!}

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! ;)