Friday, December 10, 2010

16 Days of Christmas - Cookie day 5

I have Christmas ornament exchange party tomorrow. I wanted to dazzle my freinds with a dazzling dessert. I found this one on Hostess with Mostess. I made it today. Preety easy and YUM-O.

Here try it out...

Layered Pumpkin-Chocolate Cheesecake Bars




PUMPKIN CHOCOLATE CHEESECAKE BARS

{recipe via BHG.com}
INGREDIENTS
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
—–
2 8-ounce packages cream cheese, softened
1-3/4 cups sugar
3 eggs
1 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/4 teaspoon salt
—–
6 ounces semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2 tablespoons butter
—–
1-1/4 cups sour cream
1/4 cup sugar
—–
Garnish: pinch of pumpkin pie spice + chocolate curls or chocolate shavings
DIRECTIONS
1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.
2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.
3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.
4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.
5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars.* Before serving, sprinkle with nutmeg and/or chocolate curls. Makes 24 to 36 bars.
*Test Kitchen Tip: To make triangle-shape bars, cut the cookies crosswise into four strips. Then cut each strip into five triangles (you’ll end up with two half-triangles from the ends of each strip).
To Make Ahead: Bake and chill cookies as directed; cut into bars. Place in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Do not freeze

 

Thursday, December 9, 2010

17 Days to Christmas - Cookie Day 4

Ok this is not a cookie. But it is for sure going to tickle your sense of taste.
Here I am presenting to you the power of Fudge.
How can I ever forget Martha Stewart in holiday season.
So here is one of her recipe.


Foolproof Holiday Fudge

Ingredients

Makes 24 two-inch pieces
  • Vegetable oil cooking spray
  • 2 cups sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 cup heavy cream
  • 3 1/2 cups mini marshmallows
  • 3 cups semisweet or white chocolate chips
  • 1 teaspoon pure vanilla extract
  • 1/2 cup crushed peppermint candy

Directions

  1. Line a 9-by-13-inch baking pan with two sheets of waxed or parchment paper in a crisscross manner (one lengthwise, one crosswise) so ends overhang sides of pan; coat evenly with cooking spray.
  2. In a heavy-bottomed saucepan over medium heat, cook sugar, salt, butter, cream, and marshmallows, stirring, until butter and marshmallows are almost melted, 5 to 6 minutes.
  3. Bring mixture to a boil; cook, stirring occasionally, 5 minutes. Remove from heat. Add chips and vanilla; stir until chips are melted. Pour mixture into lined pan.
  4. Let fudge cool in the pan at room temperature, 3 hours. Use edges of paper to lift out fudge; place on cutting board, and remove paper. Cut out shapes with cookie cutters, or cut fudge into bars. Sprinkle evenly with crushed candy. Fudge can be stored in an airtight container at room temperature up to 1 wee
Read more at Marthastewart.com: Foolproof Holiday Fudge - Martha Stewart Recipes

Wednesday, December 8, 2010

Cool Holiday stuff from Pier 1

What are holidays to you?
The best part of holidays for me, apart from enjoying time with family and friends, is to "SHOW-OFF". Who does not like to show off or brag about the stuff they have bought to get the holiday family dinner get going? Well I don't. For me holidays are all about shopping adn giving my friends and family a "WOW" factor or a "CONVERSATION" piece.
Pier 1 is one of my favorite shopping stop. This holiday season they have some very cook stuff.

1  Gold Beaded Coasters - Set of 4
     $12.99



Ruffled Burgundy Table Runner
    $29.88



3   Beaded Birds Napkin Rings
     $5.95 each




4   Red Glitter Pillars
     $8-15

18 days to Christmas - Cookie day 3

I got this recipe from Diana's Desserts. She is all about desserts. I have tried her recipes and they are good. I haven't yet tried this one but I plan to. I am hoping to make this with my daughters who are 10 yrs old. yes they are tiwns. I love them very much. They are my BFFs. We plan to make these for their school friends.

Cranberry Decadent Cookies




Dried cranberries and cinnamon transform this reverse chocolate chip cookie into a holiday favorite. The coffee granules enhance the flavor of the chocolate.
Below is one of the great recipes found in the book Christmas Cookies Are for Giving. The book features 48 other great Christmas cookie recipes, plus baking tips, tips on packaging cookie gifts, tips on shipping cookies, and tips on making Gifts in a Jar.

Ingredients
2 cups (500 ml) all-purpose flour
1/2 cup (125 ml) Dutch process cocoa powder
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/2 cup (125 ml) unsalted butter, softened
1/2 cup (125 ml) solid vegetable shortening, softened
1/2 cup (125 ml) granulated sugar
1 cup (250 ml) firmly packed light brown sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 ml) instant coffee granules
1 cup (250 ml) white chocolate chips
1 cup (250 ml) semi-sweet chocolate chips
1 cup (250 ml) dried cranberries

Instructions
Preheat oven to 350F (180C). Grease two baking sheets or line them with parchment paper. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
In a large bowl beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before additions. In a small cup, mix together the vanilla and the coffee until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
Drop 1 tablespoon (15 ml) of dough at a time onto baking sheets, spacing cookies about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
Store in airtight containers at room temperature for up to 1 month.
Makes about 48 cookies.

For more recipes go to : http://www.dianasdesserts.com/

Tuesday, December 7, 2010

19 days to Christmas - Cookie Day 2

I am big fan of Pioneer Woman. She left LA for the life on a ranch. She lives there with her husband, kids, relatives and extended family of horses as well as other farm animals. And she cooks. Actually she was on "Throwdown with Bobby Flay" Thanksgiving episode.

So here is a yummy cookie recipe from her kitchen.



Festive Fruitcake Cookies
 |   |   | 

Ingredients
  • Cookies:
  • 3 teaspoons Milk
  • 3 teaspoons Baking Soda
  • 1 stick (1/2 Cup) Regular (salted) Butter, Softened
  • 1-⅓ cup Packed Brown Sugar
  • 2 whole Eggs
  • 2-½ cups Flour
  • 1 cup Brandy
  • 1 Tablespoon Vanilla Extract
  • ¾ cups Finely Chopped Pecans
  • 8 ounces, weight Candied Pineapple, Roughly Chopped
  • 4 ounces, weight Candied Red Cherries, Roughly Chopped
  • 4 ounces, weight Candied Green Cherries, Roughly Chopped
  • ½ cups (additional) Flour
  • GLAZE
  • ½ cups Brandy
  • ½ cups Packed Brown Sugar
  • 1 teaspoon Vanilla Extract

Preparation Instructions

Preheat oven to 350 degrees.
Combine milk and baking soda and stir. Set aside.
Cream butter and brown sugar. Add eggs and mix lightly. Add milk/soda mixture and mix. Add 2 cups flour and mix until just combined. With mixer on low, pour in brandy until combined. Add nuts and combine.
Sprinkle 1/2 cup additional flour over the chopped fruit. Toss to coat. Add fruit and any excess flour to mixing bowl Mix until just combined. *Batter will be very wet*
Spray baking sheet with baking spray (or use baking mat.) Drop heaping tablespoons of batter, then bake for 20 minutes or until just golden brown. Do not overbrown!
Mix glaze ingredients in a bowl, then spoon 1 to 2 teaspoons of glaze over each warm cookie. Allow to cool. These cookies get better with age! (Well…within reason)

Here is Pioneer Woman's website: http://thepioneerwoman.com/

Monday, December 6, 2010

20 days to Christmas - Cookies Day 1

So I thought of starting this 20 days of Chrsimas. I got this idea from my favorite time of the year "25 days of Christmas" on ABC family. So I thought why not have a cookie for every day till Christmas. I am running little late as I missed out on 5 days already. Now I have only 20 days to Christmas left.

So here is today's cookie: Day 1
Thanks to Kraft Kitchen at http://www.kraftrecipes.com/

OREO Cheesecake Bites recipe

prep time - 20 min
total time  - 5 hr 5 min
makes - 36 servings

What You Need:

36 OREO Cookies, divided
1/2 cup  butter or margarine, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup  sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp.  vanilla
4 eggs
4 squares  BAKER'S Semi-Sweet Chocolate

Make It:

HEAT oven to 325°F.
LINE 13x9-inch baking pan with foil, with ends extending over sides. Finely crush 24 cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
BEAT cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
BAKE 45 min. or until center is almost set. Cool. Meanwhile, microwave chocolate and remaining butter in microwaveable bowl on HIGH 1 min.; stir until smooth. Cool slightly; spread over top of cheesecake. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Kraft Kitchens Tips:

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Neatly Cut Dessert Bars
When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring clean cuts that leave the edges intact.
How to Make Mess-Free Cookie Crumbs
Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.

 

Really cool scarf

Here look at this one.

.cotton candy cowl.

Isn't this the coolest thing ever. When I saw this I wanted to have it.
But then I thought I should make it. I mean crochet it.
I am in the process of -reconsidering my talent as a knitter. Which I can swear is not very bright.
If you are into knitting/crocheting then you go it, here are the instruction as well as pattern: http://www.ravelry.com/patterns/library/cotton-candy-cowl
You can also buy the pattern just $4.
And to have a loot at her otehr awesome stuff, show love to her blog: http://www.lindamade.com/wordpress/

Saturday, December 4, 2010

Start decorating the house for Christmas

Every year I have my tree up the very weekend of Thanksgiving.
This year things are running little slow. Slow does not mean that we are lazing around but yeah we sure do have million things in our heads to take care of before getting to tree.
This saturday,11th Dec, I have holiday ornament exchange party. So I NEED to get my home in order and decorated. I have been magazine hopping to get design ideas. Here are few which are holding my interest.


Juniper-and-Pepperberry Garland by Martha Stewart

The Farm Chicks Inc/Courtesy of Sterling Publishing Co.


A Ballard Designs console and an antiques-store mirror welcome guests in the entryway.
Poinsettia decoration
Potted Poinsettias -

Ornaments on the staircase
Better Homes and Garden

Colorful Christmas Wreath
Better homes and Garden

Friday, December 3, 2010

Traditional Home - Christmas in Boston

Boston is one of my favorite cities. I have been there 3 times. It is also my daughters' favorite college city. They are just 10 yrs old, on their first visit to Boston they told me "Mommy we would love to come here to study". I had always wondered how Boston looked like during Christmas and then today I see this article in Traditional Homes magazine. Thanking my stars....(I will thank much more if I get into Social Media mom celebration at Disney...chances are very bleak but a pretty lady can only hope..ha..ha).
Here go have a look at "Christmas in Boston"









To read more go to:
http://www.traditionalhome.com/design_decorating/howwelive/boston-house-christmas_ss1.html