peppermint Chocolate Chocolate Chip Cookies

These cookies  are oh so very tasty!  They seem to come out at Christmas time and that seems perfect, but feel free to make them at other times without the crushed candy cane on top and they are still amazingly good.


These Chocolate Chocolate Peppermint Cookies are to die for. Not just because they’re cute – which they are – but because they have an extremely high butter content. The butter mixed with the cocoa, chocolate chips, and peppermint extract in the cookie makes just the cookie by itself amazing! Then add the white chocolate and crushed candy canes on top and it is a show stopping holiday treat.

For the white chocolate, I’d recommend using Melting chocolate discs or almond bark, rather than just using white chocolate chips. I love  Ghiradelli melting discs. The white chocolate chips won’t set up as well. This melting chocolate is made to set hard, making the cookie easy to transport and no need to be chilled (though they do taste great chilled too).

Cookies

• 1 c. unsalted butter
• 1 1/2 c. white sugar
• 2 eggs
• 2 tsp. vanilla
• 1/8 tsp. peppermint extract
• 3/4 tsp. baking soda
• 2 tsp. cornstarch
• 2 c. flour
• 1/2 c. cocoa powder
• 2 c. chocolate chips (can use dark, milk, white, or mix)

Topping

• 10 oz. white chocolate melting discs (or almond bark) (about 1.5 c.)
• crushed candy canes

Instructions

Cookies

1. Cream butter and sugar in a stand mixer with paddle attachment (or with hand beaters). Add eggs and extracts. Cream until incorporated.
2. Slowly add combined dry ingredients, then chips.
3. Scoop dough using 2-3 tbsp. cookie scoops onto a large baking sheet. Place in fridge for at least 1 hour to set dough (can also chill them overnight).
4. Remove from fridge and bake on a cookie sheet lined with parchment paper or a silicone mat, in preheated 350 degree oven for about 8 minutes.  Look for the tops to be rounded and the top to be set - the inside will be gooey still but if the tops and edges look set it's done. Place cookie sheet on stove top to rest. You can use the back of a spatula to LIGHTLY press the rounded tops down on the cookie and get signature crinkle. I love to get these cracks on my cookies this way because typically cookies baked with the cracks are too dry inside for me. This way ensures the top is nice and set with some lovely cracks, but the insides are still nice and soft.
5. Once out of oven, leave on baking sheet for 10-20 minutes until cookie sets. Chilling the dough means the edges will be well cooked but the inside will be soft. This tastes great but you need to be careful to set the cookie before moving it. 
6. Once they've set, chill for at least 20 minutes in fridge (or freezer) before dipping in white chocolate.

   
   

   Topping the Cookies

   1. To melt the white chocolate, I like to use a double boiler. You can do it in the microwave but I find the chocolate hardens too quickly in the bowl for me to use when I microwave it. Place a small bowl on top of a pan with 2-3 inches of boiling water. Add the white chocolate melting chips or almond bark. Stir until melted.
   2. Meanwhile, line several cookie sheets with wax paper. 
   3. Once cookies are chilled and white chocolate is melted, dip half of each cookie into the white chocolate. Immediately add crushed candy cane. If you wait too long the white chocolate can harden then the candy canes won't stick. 
   4. Let chocolate set before eating. These cookies store really well in the fridge - they taste great (and transport well) when chilled. Happy baking!

      

      
      

   
   

Queso

This is the queso we all LOVE.  It looks awedul.  It is ridiculously easy and makes a lot. 

Ingredients

One 1-pound package refrigerated hot breakfast sausage

1 onion, diced 

One 2-pound block processed cheese, such as Velveeta 

One 10-ounce can diced tomatoes and green chiles 

2 cans chopped green chiles 

1 jalapeno, diced 

Chips, for serving 

Directions

1. Brown the sausage and onion in a large nonstick skillet, breaking the sausage up as you go. Once browned, drain off some of the fat.

       Chop the cheese into cubes and add along with diced tomatoes and green chili’s and chopped green chili’s juice and all.

        

       Cook over low heat until it all starts coming together .  I like to do this inn a thick cast iron pot - stir often as it will burn into the bottom.  When all melted, add in the sliced jalepenos - I like to double the amount!

*when you make this everyone will love it and it will be gone!! 

Twice Baked Potatoes

You girls always love these and they really are so easy. The great thing about twice baked potatoes is, precise measurements really aren’t necessary. Basically, what you do is you bake some potatoes, scrape out the insides, then add a bunch of yummy stuff and mix it together. Then you fill the scraped-out potato shells with the new potato mixture, top with cheese, and bake again, just to warm it up.   I follow the basic steps from Pioneer Woman but I don’t use lawreys seasoning salt like she does. 



FIRST THINGS FIRST: Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.  Now begin slicing two sticks of butter into pats until they’re all sliced.  Place them into a large mixing bowl, add 1 cup of crumbled bacon,  1
Cup sour cream and mix this all up.

Within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out.
With a sharp serrated knife…Cut each potato in half lengthwise.  Now, with a large spoon, begin scraping out the insides into the bowl.

Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. Now, some folks like to get the potato texture totally smooth, but I actually like to keep it a little bit lumpy - it’s up to you.

Now add about 1 cup of grated cheddar/jack cheese and mix it in well.

Add a few shakes of pepper, and garlic salt and parsley.   Adjust seasonings as necessary.

Now, at this point, you could go ahead and stuff the potato shells. Or, if you like a little more flavor…Cut the end off of one green onion…And slice about 2/3 of it.  Throw ’em into the bowl…And mix them in. (IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion. 

Scoop out some of the yummy potato filling and begin filling the shells.Keep going until the filling’s all gone. You might have a shell or two left over, and that’s okay. I like to fill the shells so they look abundant and heaping.

Now top each potato with more grated cheddar/jack cheese and pop ’em in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. 

Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.

* you can make these more of a “meal by adding a slice of ham into the bottom of the shell then scoop the potatoe over top and carry on OR ground up some beef and make taco meat and mix into the potatoe mixture.

Carrot Ginger Soup

1998 was the first Christmas that Heston and I were not traveling to be with family.  I was pregnant with Talbot who was due February 2, and it wasn’t safe to fly.  This was the year we stayed in Boston, MA and had Christmas dinner at the Jamaica Plain house with the triplets family, we were introduced to cranberry/lime slushed ice as a dessert as well as carrot ginger soup.  The carrot ginger soup has been a Christmas dinner tradition ever since!  20 years later and we still smile as we start the dinner of with this part of the meal. (  This and French Onion soup of course.)

INGREDIENTS

• 4 tablespoons butter
• 1.5 pounds carrots, peeled and sliced
• 1 yellow onion, diced
• salt, to taste
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon orange zest
• 2 cups chicken or vegetable stock
• 2 cups water
• green onions or chopped herbs, for garnish (optional)

INSTRUCTIONS

1. Saute the carrots, onion, and salt in melted butter over medium heat until softened (let them sweat, but don’t brown), about 10 minutes.
2. Add the ginger, orange zest, stock, and water. Bring to a boil, then simmer for about 20 minutes (or until carrots are tender).
3. Use an immersion blender to puree the soup to desired consistency (alternatively, you may do this in batches in a traditional blender).
4. Check seasoning and add salt if needed. Garnish with green onions or herbs, if desired. If you want the soup chilled, refrigerate for about two hours before serving.

NOTES

• This recipe makes enough to serve 4
• Make a double batch and freeze it for up to 6 months in an airtight container.
• For a vegan version, use olive oil instead of butter.
• Blend this with and immersion blender.  In order to get a very smooth result, I recommend holding the blender at a slight angle from the bottom of the pot. If this causes it to sputter, just tilt the pot so the soup is deeper where the blender is. This will speed up the blending process and make sure every morsel gets pureed for the smoothest, creamiest consistency.
• I like to add a dash of heavy cream in at the end for good measure
• This soup can be eaten both hot or cold

French Onion Soup

This soup is a favorite at 3 Blanchard Road. It is a tradition to have for our big christmas dinner.  This soup is my favorite, when pregnant this a Cesar sals were my 2 top wanted foods. It can be made and then just take a baggie and put into a mug.  Open baggie over the edge of mug and ladle in the soup.   Zip bag shut and freeze.  Then take mugs away and you will have “mugs” of soup that you can pop out of bag whenever you are hungry.

Recipe comes from barefoot contessa.
*If I don’t have the Brandy on congas I just add a tiny bit more sherry and make up the rest with white wine.
* I never use veal stock I use 5cups of beef stock and 3 cups of chicken stock

Ingredients

2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)

1/4 pound unsalted butter

1 bay leaf

1/2 cup medium-dry sherry

1/2 cup brandy or Cognac

1 1/2 cups good dry white wine

4 cups beef stock

4 cups veal stock

1 tablespoon kosher salt

1/2 teaspoon freshly ground white pepper

Freshly grated Parmesan

Directions

1. In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
2. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.

Cinnamon Buns

these Cinnamon Buns are what we have become famous for.  We have sold them by the 96 dozenfuls one Thanksgiving, they have brought neighbors we never met into our house,  have earned my girls extra money.  
*The frosting makes them fantastic.
* The trick of wrapping the tail underneath is so simple, yet it is a total game changer
* Let these cool just a bit before frosting
* Here’s the amazing part - they can be frozen and will still taste delicious !!
*Once baked, cooled and frosted, slide each individual roll into a quart size ziplock bag and seal
* When ready to eat take out of bag, place on plate for a little over a minute

INGREDIENTS

ROLLS:

•  4 cups milk (see note) 
•  1 cup (2 sticks) butter 
•  1 cup sugar 
•  2 1/2 teaspoons salt 
•  1 3/4 tablespoons instant yeast (see note) 
•  4 large eggs 
•  11-13 cups unbleached all-purpose flour 

FILLING:

•  1 cup (2 sticks) butter 
•  2 cups lightly packed brown sugar 
•  2 tablespoons ground cinnamon 

FROSTING:

•  8 ounces cream cheese, softened 
•  1/2 cup (1 stick) butter, softened 
•  1 teaspoon vanilla 
•  2 teaspoons maple extract/flavoring 
•  Pinch of salt 
•  2 pounds powdered sugar 
•  Cream or milk for consistency 

INSTRUCTIONS

1. For the dough, heat the milk in a medium saucepan until the milk is scalded (which is basically heating it until right before it simmers - it will start steaming and little bubbles will form around the edge of the pan). Pour the milk into the bowl of an electric stand mixer fitted with the dough hook (or you can do this by hand with a large bowl, wooden spoon and lots of elbow grease).
2. Add the butter, sugar and salt. Mix until the butter is melted and let the mixture cool until warm but not hot.
3. Add the yeast and eggs and mix until combined.
4. Gradually add the flour until the dough clears the sides of the bowl. The exact amount will depend on the temperature, humidity and how you measure flour. I usually end up adding just under 13 cups of flour. The dough should be soft and just slightly sticky without leaving a lot of residue on your fingers. Let it knead for 2-3 minutes.
5. Transfer the dough to a large, lightly greased bowl. Cover with lightly greased plastic wrap and let it rise until doubled.
6. Divide the dough in half. Roll each portion of dough (it's soft enough to be patted and stretched with your hands) into an 18-inch by 12-inch rectangle. Spread one stick of softened butter over each rectangle.
7. Stir together the brown sugar and cinnamon and sprinkle half of it over each rectangle. Pat it in slightly with the palms of your hands. Starting with one long end, roll up the cinnamon rolls as tightly as possible, pinching the seam lightly to seal.
8. Working with one long log of cinnamon roll at a time, using a serrated knife, cut it in half. Then cut each half in half again (forming four equal portions). Cut each of the four portions into three rolls - twelve cinnamon rolls total. Repeat this with the other roll - you'll have 24 cinnamon rolls total.
9. Place the rolls evenly spaced on a parchment-lined large, rimmed baking sheet about 11X17-inches (or 12X18-inches). I space the rolls 3 across, 4 down. If the ends have come free, carefully tuck them under the cinnamon roll.
10. Cover the pan with lightly greased plastic wrap and let the rolls rise until double. Preheat the oven to 350 degrees F.
11. Bake the rolls for about 18-22 minutes until only very slightly golden on top. Let the rolls cool almost completely in the pan before frosting.
12. For the frosting, in a large bowl, whip together the cream cheese and butter. Add the vanilla, maple and salt and mix until combined.
13. Gradually add the powdered sugar (if you add it all at once, be prepared for a huge snowstorm in your kitchen) and mix until thick and creamy. Add cream or milk a tablespoon at a time until the frosting is smooth and spreadable to your liking.
14. Spread the cinnamon rolls with frosting.
15. To freeze, once the cinnamon rolls are completely cooled, use a spatula to carefully transfer a single cinnamon roll to a quart-sized ziploc bag. Seal the bag with as little air inside as possible and freeze for up to a month. To reheat, remove the roll from the bag (it's easier than it seems - it will pop right out!) and warm on a plate in the microwave for 1-2 minutes.

NOTES

These rolls turn out far superior when I use whole milk but I've also made them with 2% and they're delicious (just not quite as tender). 

Also, if you don't have instant yeast and want to use active dry, up the amount to 2 1/2 tablespoons and dissolve the yeast in 1/2 cup water with a pinch of sugar. If doing this, you'll need to add a bit more flour than if following the recipe using instant yeast

Lasagne - To Feed A Crowd You’ll Never Make Another

Classic Lasagne without the clumpy ricotta or cottage cheese.   This has just a white cream sauce.  Can be made with ground beef, ground turkey or roast chicken.   So deliscious!  So tasty!  New tradition as of this year is to make this to feed a crowd on Christmas Adam ( Christmas Eve’s Eve)

The original recipe is from Mel’s Kitchen cafe with a few adaptations. 

To be honest I have made it without the mushrooms and it worked out just fine.  The mushrooms  make it so good and kids won’t even tell there is mushrooms in it.

INGREDIENTS

RED SAUCE:

•  2 tablespoons olive oil 
•  1 tablespoon butter 
•  4 cloves fresh garlic, finely minced (see garlic tutorial here) 
•  1/2 large onion, diced (about 1/2 cup) 
•  8 ounces mushrooms, chopped 
•  2 (8-ounce) cans tomato sauce 
•  1 (6-ounce) can tomato paste 
•  1 (14.5-ounce) can diced tomatoes, undrained 
•  2 teaspoons Italian seasoning (or a mix of dried oregano and basil) 
•  1/2 teaspoon salt 
•  1/2 teaspoon pepper 

WHITE SAUCE:

•  3 cups milk (not skim, I used 1%) 
•  5 tablespoons flour 
•  4 tablespoons butter 
•  1/2 teaspoon salt 
•  1/2 teaspoon pepper 

LASAGNA:

•  9 lasagna noodles, boiled for half the time on the box (or use 12 of the no-boil noodles, of which I far prefer the Barilla brand) 
•  1 pound ground turkey 
•  1 pound mozzarella cheese, shredded 
•  8 ounces Parmesan cheese, shredded 

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.
2. In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.
3. In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.
4. While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. If you are using no-boil noodles, you can skip this step.
5. Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!
6. To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.
7. Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

NOTES

Make Ahead Instructions: Follow the recipe, letting the red and white sauce cool to room temperature before assembling. Assemble the lasagna as indicated in the recipe. Cover and refrigerate for up to 12 hours. Bake according to the recipe, adding an additional 5-10 minutes if needed. Alternately, the lasagna can be covered with a double layer of aluminum foil and sealed inside a jumbo-size ziploc bag (if you don’t have a jumbo-sized bag, make sure the edges of the casserole dish are sealed tightly with foil). Freeze for up to 2-3 months. Bake from frozen for 1 1/2 hours covered. Uncover and bake for another 45 minutes to an hour, until the lasagna is hot and bubbly. Let sit for 15 minutes before serving.