Our kitchen door with the wreath that I adorned with decorations, but now realized that I could have done a better job at it....oh well...
The outside lights hanging over our carport
Here's a pic of our tree with my digital camera which I'm not too thrilled about because the flash made it seem like daytime when in fact all the lights are out. All the other pics were with my cell phone and I apologize about the quality of the pics, but hopefully next year Santa will bring that great NEW digital camera:-)
My Christmas Recipes
Peppermint-Chocolate Sandwich Cookies
1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting 2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil
Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop
Position an oven rack in the lower third of the oven.
Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth.
Lightly flour a work surface. Roll out the dough to 1/4-inch thick.
Using a 2 1/2-inch cookie cutter, cut out circles from the dough.
Knead together any scraps of dough and roll out again.
Continue to cut out pastry circles until there are 24 pieces in total.
Place the dough circles on the prepared baking sheets.
Bake until the cookies are slightly golden around the edges, about 10 minutes.
Cool for 10 minutes and transfer to a wire rack to cool completely.
Reserve 1 parchment paper-lined baking sheet.
Combine 1 cup of chocolate chips and the cream in a small bowl.
Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth.
Whisk in the peppermint extract and refrigerate the mixture for 1 hour.
Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies.
Place the remaining cookies on top and gently squeeze to distribute the filling evenly.
Pace on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl.
Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth.
Dip the top of each cookie in the melted chocolate and return to the baking sheet.
Sprinkle the tops with crushed candy canes or peppermint candies.
Refrigerate until firm, about 1 hour. Store in an airtight plastic container.
Chocolate Toffee Trifle
1 box chocolate cake mix (recommended: Duncan Hines)
1/2 cup coffee liqueur
2 cups fudge sauce, recipe follows, or 1 (16-ounce) jar fudge sauce
3 chocolate covered toffee candy bars, broken into pieces
1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar
Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly.
Prick the entire top of the cake with a fork.
Pour coffee liqueur over the cake and allow it to soak in.
Wrap the cake with plastic and refrigerate for at least 3 hours.
Slice the cake into 1-inch thick pieces.
Line the bottom of a large glass bowl with a single layer of cake.
Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream.
Repeat layering 2 more times ending with fudge sauce and candy bits.
Refrigerate until ready to serve.
Assemble the trifle shortly before serving or it will get soggy.
Hot Fudge Sauce: 1 (4-ounce) bar German chocolate 1/2-ounce unsweetened chocolate 8 tablespoons (1 stick) butter 3 cups powdered sugar 1 2/3 cups evaporated milk 1 1/4 teaspoons vanilla
To make the sauce: Melt the German chocolate with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla.
***This recipe calls for Kahula, but the both times I've made this dessert I haven't used Kahlua. My thoughts are that the cake WOULD get way too soggy with it (even though I am tempted to add the alcohol:-), but it's great even without it. Also, if you just use chocolate syrup and heat it up in the microwave, that works too! Above is a pic of the trifle that I made today for my work party!
This is Brady decorating his cookies for Santa. His eyes look a little strange because he has pink eye, but is getting better! Sorry my kitchen is such a mess, but I once heard, the messier the kitchen, the better the food:-)
Thank you all for stopping by and visiting our
home! Happy Holidays:-)