Monthly Archives: December, 2012

Three Ingredient Fudge

Three Ingredient FudgeThis is my favorite fudge. Quick, make some before your New Year’s Resolutions set in!  Odds are you have the ingredients in your cupboard. There always seems to be leftovers from the holiday bake-a-thon lurking in the cupboard, poor orphans whose purpose we no longer remember or over bought. Let them fulfill their destiny as fudge!

Not everyone relishes this fudge as much as I do. I think that its simplicity is lost on many or perhaps I like it so much because it is so simple to make. It could be that it’s basically a thick ganache and that is just too much for some people. I’m fine with it.  :D  It is good to remember to cut this fudge in small squares; a little goes a long ways. Continue reading →

Dark Chocolate Triple Ginger Cookies

Dark Chocolate Triple Ginger Cookies
So I was strolling through the local Trader Joe’s a couple of weeks ago and these caught my eye. I thought, “I like ginger…I like chocolate…I should try these.” Um, I’ve tried them alright, more than once now! They are delightfully addictive and have become my favorite cookie. Luckily I can’t eat too many at one time because the ginger is so strong.

 

Dark Chocolate Triple Ginger Cookies (1)

From the side of the box, “A kicked up chocolate lover’s version of our best selling triple ginger cookie. Made with 3 types of ginger, fresh, ground, and chunks of crystallized ginger, then enrobed in a thin layer of dark chocolate, this is a snappy cookie with a crunch bite and rich chocolate finish.” I’m not sure what Trader Joe’s puts in its chocolate coatings but I’m pretty sure if they covered an old shoe with it I’d like it. The cookie itself is crisp with the lovely sharp taste of ginger. I’m not sure I would want to eat them by themselves as the chocolate takes just the right amount of edge off the ginger.

Dark Chocolate Triple Ginger Cookies (2)This looks like a seasonal item, so if you want to try these lovely little cookies I’d get right in there. Then again, you may not. I might have to go through a withdrawal process when they’re gone.

Eggnog Pound Cake

Eggnog Pound CakeIt’s National Eggnog Month. I don’t know who comes up with this stuff, but at least this one makes sense. I believe National Eggnog Day is December 24 or 25. I really want to be a fan of eggnog but I can’t get past the texture. I like the flavor though so I’m always on the lookout for new recipes that use eggnog or have the same flavor. I found this recipe over at My Recipes and quite honestly I couldn’t think of a way to improve on it right now. I mean sure, I could come up with something completely from scratch but I wanted to take it to work by a certain date and I didn’t have time. I did add an orange glaze, which I highly recommend, but I’m not sure what I did wrong. It was supposed to be 1 cup powdered sugar and 2 Tablespoons orange juice. I keep a can of orange juice concentrate in the freezer that I can just scope some out of when I need a little orange juice and I think I added to much juice. It was still very tasty.

Make this cake the night or day before you wish to serve it. Right out of the oven I wasn’t that impressed with the flavor, but the next day everyone at work raved about the flavor. I’ll take their word for it as I wasn’t able to get another piece! The flavor is very delicate so don’t worry too much about those that don’t care for eggnog. Some people recognized the flavor right away, others once they found out what it was.

If I had not been taking the cake to work, I would have considered a brandy or rum glaze or maybe even an eggnog glaze. Maybe I’ll try that next time.

So go here: http://www.myrecipes.com/recipe/eggnog-pound-cake-10000001940931/, top it with a glaze, and enjoy!

Black Bean Salad

Black Bean SaladThis salad is so very versatile, easy, and good for you. It’s good to eat on its own, as a side dish, or throw the leftovers in a quesadilla, taco, or burrito. You can also serve it with chips as an appetizer  Heck, throw it in some scrambled eggs for breakfast!

Unbelievably I still have some red peppers holding out in the garden, so I didn’t even have to settle for some sad out of season pepper from the store. You could also use roasted red peppers from a jar. Make it a few hours or a day ahead of when you want to serve it for the best flavor. Continue reading →

Squash is Beautiful

Squash

Squash is beautiful.

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It’s luscious curves and sweet flesh beckon. Even better, this sultry beauty is good for you. Winter squash is fat and cholesterol free and low in calories but a good source of vitamin A, beta-carotene, potassium, vitamin C and fiber.

We are inundated this fall with a variety of shapes and sizes, some that I have never seen before, such as this Carnival Squash.

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I have a habit of setting them on the counter so I can appreciate them for some time. Luckily, winter squash lasts quite awhile. At some point their natural luster will dull and it will be time for them to move onto their next phase.

While there are lots recipes for squash, the simplest is one of my favorites. Cut it in half, scoop out the seeds, and cut it into wedges. Lightly oil the wedges and season with salt and pepper. Roast them in a 350° until soft. I like to roast them until the skin starts to get crispy. Mmmm, crispy, sweet goodness.

Don’t forget the seeds! Rinse them well and remove as much of the attached…goo…as you can. Toss them with oil, salt, and pepper and roast at 350° until they have reached the amount of crunchy you desire. I like mine very crunchy so I wait until they’re a nice tan or light brown color. Add them to your salad for a little something extra.

If you’re already dreaming of next year’s garden, consider planting a few extra of these lovelies. You can always control how many you end up with by using the squash blossoms.

Enjoy!

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