Hoot Owl PB & Chocolate Cookies for Thanksgiving!

This month's Make&Take was hosted by Pam, and as always she dazzled us with her baking creativity! Are these the cutest cookies ever! Our Halloween Day session was complete with every detail to get us into the Fall spirit! A touch of Halloween and a cookie recipe to carry us through to Thanksgiving!

Hoot Owl Cookies

From Joann's recipes 

1 cup of brown sugar

1 cup of white sugar

3/4 cup of peanut butter

3/4 cup of margarine or butter

Cream the sugars and butters together

Add :

3 eggs (one at a time)

2 teaspoons of vanilla

Blend well.

Add:

4 teaspoons of baking powder

1 1/4 teaspoons  of salt.

4 and 1/2cups of flour

(1 cup of flour at a time)

Mix well and  then make into a ball.

Take off 1/3 off the ball and add 5 tablespoons of cocoa with it to make the chocolate part of the owl.   Blend well.

Roll out the chocolate cookie dough into a log that is 20 inches long.  

Make the vanilla dough into a log and then flatten it out into a 4 inch by 20 inch long rectangle.

Lay the chocolate cookie dough in the center of the vanilla dough and wrap the vanilla dough around the chocolate dough.  Then roll the dough on the counter gentle until it is rounded and smooth.

Cut in  1/8 to 1/4 inch slices.

Take two slices and lay them side by side on cookie sheet.  (place them tightly together).  Pinch the top corners to form the ears of the owl.

You will need a can of cashew nuts to use for the beak of the owl.

Put a cashew in the center of the two cookies to form the beak.

For the owls eyes.  You will need 4 ounces of cream cheese.  I put the cream cheese in a pastry bag and use a # 3 tube to put a dot for the white of the eye.

You will need a bag of chocolate chip for the pupil of the eye.  Place one chocolate chip on the dot of cream cheese and press down gentle.

Bake in preheated oven at 350 degrees for 8-10 minutes.  Remove from heat and cool on rack.

Make 3 dozen.

While we were waiting for the owls to bake up, Pam provided a wonderful Fall lunch. It was Halloween Day so we had black and orange cheese ravioli with her famous pumpkin ragout sauce, delish! Then darling brownie ala mode with chocolate spiders.

  

These cute little favors are Halloween s'mores. Package 2 graham crackers, 2 small individual snack size Hershey bars, a one darling ghost marshmallow peep on top. The perfect party favor! 

Pumpkin Sauce Recipe for Pasta

Original recipe makes 4 servings Change Servings

• 1 tablespoon unsalted butter
• 3 tablespoons minced sweet onion
• 1 clove garlic, minced
• 1 cup chicken broth
• 1 cup pumpkin puree
• 2 chipotle peppers in adobo sauce, chopped

• 1/3 cup low-fat milk
• 1 teaspoon ground sage
• 3/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1 pinch ground cinnamon
• 1 pinch ground nutmeg

Directions

1. Melt butter in a saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 3 minutes. Whisk in the chicken broth, and bring to a boil; whisk in the pumpkin puree, chipotle peppers and their sauce, milk, sage, salt, coriander, cinnamon, and nutmeg. Allow sauce to come to a simmer, then lower heat to hold at a simmer until serving time.

Food Swap – Make and Take Gals Style

As promised, the Make and Take Gals delivered big last Thursday evening with our version of a Food Swap!   Fourteen ladies gathered at Pam’s home eager to share their homemade goodies.  All of them, except Pam and I, were new to food swapping so the excitement level was high. 

 Food Swap How To Video!

Compared to the Portland food swap Pam and I attended in June, this one was the suburban version.  Complete with an all-friends guest list, light appetizers instead of a pot-luck dinner, and no strict rules on “green” packaging, I believe the formula was just right.  We limited the time to an hour and a half which was perfect for mingling, munching, and bartering.  

Raspberry White Chocolate Squares!

What I love most about a food swap is the flexibility.  Attendees can get creative and bring whatever item they like in whatever quantity they like.  Of course, the only rule is it must be homemade or home grown.  We had a fantastic assortment of treats taking advantage of summer’s bounty; orange blossom granola, raspberry brownies, lemon tea cakes, fruit & wine jellies, freshly picked blueberries, potpourri, organic farm honey, banoffee pie, and peanut butter crunch bars.  Of course, The Make and Take Gals got completely into it and rounded out the offering list.  In fact, my watermelon salsa, Pam’s raspberry dessert sauce on pound cake, Poh’s spice rubbed chicken and potatoes, and Mary Jo’s wine jelly over cheese did double duty as appetizers and samples.  It worked out perfectly.

Festive Watermelon Salsa!

After donning name tags that served to introduce themselves and their items, guests were free to roam, sign up for goodies, and strategize on what they hoped to swap for.  At the end of ten minutes, Pam announced it was time and the bartering began.  A new energy filled the room as ladies hustled back and forth making swaps.  I reached the granola too late, but got two pints of blueberries instead.  It always seems to work out.  The twelve jars of salsa I arrived with quickly turned into a dozen new treats – an amazing haul.  What a successful evening.  Well done, Make and Take Gals!

All my best,

Jean 

Here are a few of the many amazing items that were SWAPPED!

 

 Meat and vegi rubs!

Home spun Honey with fresh basil and zucchini extras!

 

Fresh Blueberries!

Darling Potpourri!

Recipes

Basic Chicken Rub 

(Poh)  

2/3 c chili powder
1/2 c sugar
4 tbs kosher salt
4 tbs onion powder
1 tsp cayenne pepper

Combine all ingredients
Store in airtight container indefinitely.   

From Epicurious May 2011

I used this rub on boiled baby potatoes and added some olive oil. Baked at 400F 
for about 20mins or till crispy. 

Dry Chimichurri Rub 

Makes 3/4c 

(Poh)

3 tbs dried oregano leaves
3 tbs dried basil leaves
2 tbs dried parsley
2 tbs dried thyme
2 tbs coarse kosher salt
1 tbs freshly grd black pepper
1 tbs dried savory leaves
1 tbs smoked paprika( pimenton dulce)
2 tsp garlic powder
1 to2 tsp dried crushed red pepper

Whisk all ingredients.
Store at room temperature. 
       
Serving suggestions:
Rub all over lamb or flank steak/ tri-tip steak before roasting; sprinkle over 
halibut before pan-searing, make a marinade for roast chicken by whisking 1/4 cup 
rub with 1/2cup olive oil and 3tbs red wine vinegar. It is also good sprinkled in an omelet.

From Bon Appetit Dec 2007

White Chocolate and Raspberry Spread

(Pam)

Prep: 35 min.    Process:  10 min.

6 cups raspberries

1 vanilla bean, split lengthwise

1 box powdered fruit pectin

6 cups sugar

9 oz. white baking chocolate (WITH COCOA BUTTER), finely chopped

2 tsp. vanilla extract

1.  In a 4 to 6 quart heavy pot, use a potato masher to slightly crush raspberries.  Add vanilla bean.  Heat raspberry mixture over medium heat for 5 min., stirring occasionally.  Slowly add the pectin, stirring constantly. Bring mixture to a full rolling boil, stirring constantly. Add sugar. Return to full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.

2.  Remove from heat. Discard vanilla bean. Add white chocolate, stirring until chocolate is completely melted. Stir in vanilla extract.

3.  Ladle hot spread into hot, sterilized half-pint canning jars, leaving ¼ inch headspace. 

Wipe jar rims; adjust lids.

4.  Process filled jars in a boiling water canner for 10 minutes (start timing when the water 

returns to boiling). Remove jars from canner; cool on wire racks.

Makes 8 half pint jars. Recipe from Better Homes and Gardens Special
Interest Publication: Canning

My family prefers seedless jam, so I ran the raspberries through a fine sieve to remove the seeds prior to cooking. 

I served this spread on small squares of pound cake , topping each square with a perfect fresh raspberry for garnish.  The recipe suggests sandwiching this beautiful spread between 2 cookies or between 2 thin slices of pound cake.

Walla Walla Sweet Onion and Watermelon Salsa

(Jean)

A colorful, refreshing change from traditional salsa, serve with corn chips, chicken, fish, or pork.  Here in the Pacific Northwest, Walla Walla onions are plentiful, but feel free to use any sweet, white onion you have.

1/4 cup orange marmalade

1/4 cup chopped fresh cilantro

1/4 cup finely chopped jalapeno chilies

2 Tbsp white vinegar

1 garlic clove, minced

1/2 tsp salt

2 cups chopped, seeded watermelon

1 cup chopped Walla Walla or other sweet white onion

1 cup chopped fresh orange sections

In large bowl, stir together orange marmalade, cilantro, chilies, vinegar, garlic, and salt.  Add watermelon, onion and orange; gently toss until combined.

Chill at least 30 minutes before serving.

Wine Jelly

(MJ)

  

Ingredients

• 3 1/2 cups wine (Use your favorite drinking wine)
• 1/2 cup fresh lemon juice
• 1 (2 ounce) package dry pectin
• 4 1/2 cups white sugar

1. Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary.
2. Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch headspace. Tighten 2 piece lids. Process based on your canning instructions.

Wine Jelly is delicious served over a goat cheese or savory flavored cheese, sprinkled with hazelnuts and served with crackers. Saludos! 

Easy Sangria

(Jean)

For a quick and refreshing wine beverage, pair bottled sangria with fresh fruit.  This drink is quick and easy and only gets better as the flavors mingle with seasonal fruits.

2 bottles (750 ml each) Sangria

fresh fruit (pineapple, strawberries, oranges, blueberries, cantaloupe, honey dew, etc)

Pour sangria in to large pitcher.  Add fruit, sliced if necessary, and

chill for a day or even overnight.

Vanilla Lemonade

(MJ)

1 Bottle of Santa Cruz Organic Lemonade or homemade from your own lemons

1 half vanilla bean

Split the vanilla bean with a sharp knife and scrape seed paste into the lemon aid, then put the split bean in as well. Allow vanilla and lemonade to blend over night for a mellow and refreshing flavor. Pour over ice and watch your guests come back for more!

Make and Take, May 2, 2010

April 2011 Make and Take Round 2, Wine Jelly!

We managed an extra Make and Take this month and produced some amazing white and cabernet wine jelly, blackberry, and marionberry jam. Pam hosted our gathering and had a few cute packaging ideas up her sleeve!

We started by making the wine jelly...

and we finished with a lovely lunch and lemon dessert!  Thank you Pam!

Wine Jelly Recipe 

adapted from Allrecipes.com

3 1/2 cups of your favorite drinking wine

1/2 cup fresh squeezed lemon juice

1 (2oz) package of Surejell dry pectin

4 1/2 cups white sugar

Combine first three ingredients into a large sauce pan. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to rolling boil. Boil hard for 1 min., stirring constantly. Remove from heat. Skim foam off top, if necessary.

Ladle hot jelly into hot, sterilized jars, leaving 1/2 inch head space. Tighten 2 piece lids. Process for 5 minutes covered in boiling water bath.

Serving suggestions:

The Make and Take gals like these jellies served over cream cheese with nuts sprinkled over top, or a top any hard cheese; as a meat marinade; ice cream or yogurt topping; on toast or scones; and when no one is looking...on a spoon inserted in mouth!  Enjoy! ~ MJ

Make and Take, January 6, 2011

January 2011 Make and Take! Baby it is cold outside!

Jean provided a warm and welcoming day for us to unwind and catch up on all the holiday news.  I know after my first hairy week at school and work it was nice to escape to good friends for a few hours.  We enjoyed a wonderful lunch salad recipe from the Moosewood Cookbook.  Then Jean made one of the Food Day 2010 best recipes...Margarita Bars!  It was delicious!  We spent the morning making Valentine throws for college boxes.  A very clever pattern where we braided the edges.  Thank you Jean for a fun day!

~ Come Gather Around The Table!

 Our finished bundles!

Make and Take, May 6, 2010

Make and Take ~ May 2010, A Purse Full Of Chocolate!

April was skipped over for our meeting last month as our members were pulled in other directions, so when I saw today was finally another Make and Take, I was filled with joy!  We gathered at Poh's this morning and lingered over tea and carrot bread while we caught up on all the news.  Then Poh had a little something extra to share by roasting garlic.

Roasted garlic Recipe:

Cut tops off garlic, making sure all cloves have top cut off.  Sprinkle with salt and pepper, sprinkle with fresh Thyme, and then drizzle with olive oil.  Bake for one hour, or until golden on 400 degree oven.  Serve as a spread from the garlic head or remove roasted cloves and serve in your favorite recipe like mashed potatoes!

The house smelled divine as we worked on our main project.  Favors, and darling ones that we would be making for an event that Jean's mother was sponsoring.  Knowing we would be happy to produce the little satchels, Jean laid out a gorgeous array of pre-cut papers for us to get to work on.  Soon the table filled with one cuter than the next, purse favor filled with mini-chocolate bars!

 It wasn't long before the smell of the roasted garlic and Poh's cooking beckoned us to lunch.  Once again Poh created a delicious selection for us to enjoy...and we did!

Purse Favor How To:

To make your own chocolate purse favors, which I think would make cute place card holders as well, take a decorative strip of 1 1/2 in wide x 6" long.  Trim corners on one side and cut a solid complimentary color rectangle to glue behind the end where corners are trimmed.  Rectangle and be 1/2" long by 1 1/2 wide.  Then poke small holes 1 inch from layer end and 3/4" from the straight end.  Fold the bottom straight end up under the layer end and secure with a colorful brad through the 2 holes.  Insert 2 mini-chocolate bars that you double-side tape together and then again tape to bottom of purse.  Pinch the top to form the triangle shape of the purse and cut a complementing piece of ribbon as the handle.  We used double sided tape for all the securing.  That's it!  Enjoy as treats for Mother's day or your next party!

Thank you Poh and gals for another wonderful Make and Take!

~ MJ
Copyright 2010 MJ's Table Talk

Make and Take March 12, 2010

Make and Take ~ March 2010, Christmas goes to the Leprechauns!

This month MJ hosted our Make and Take meeting.  Usually, a bit of the green takes over in March, but this year She decided to keep the green on the table and Christmas in the craft!  We made Advent Calendar Garland and so can you!

For lunch I made Giada's Florentine Chicken and Pasta, home made bread, and dessert was a special pie that Pam made for Poh's birthday called, Crack Pie!  It was pretty amazing!

As requested...here is Momofuku's Crack Pie Recipe:

Total time: 1 1/2 hours, plus cooling and chilling times

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

Crumbled cookie for crust

1/4 cup (1/2 stick) butter

1 1/2 tablespoons (3/4 ounce) brown sugar

1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

1 1/2 cups (10 1/2 ounces) sugar

3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar

1/4 teaspoon salt

1/3 cup plus 1 teaspoon (3/4 ounce) milk powder

1 cup (2 sticks) butter, melted

3/4 cup plus a scant 2 tablespoons heavy cream

1 teaspoon vanilla extract

8 egg yolks

2 prepared crusts

Powdered sugar, garnish

1. Heat the oven to 350 degrees.

2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.

3. Gently whisk in the egg yolks, being careful not to add too much air.

4. Divide the filling evenly between the 2 prepared pie shells.

5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.

It was a good day and we are making plans to make a few more garland for next year.  Counting the days until our next Make and Take...

~ MJ
Copyright 2010 MJ's Table Talk

Make and Take, February 23, 2010

Make and Take ~ Feb. 2010 Its a German Thing!

It is rainy and cold here in Portland today, so when I rolled out of bed, I was so happy as I remembered today was Make and Take!  Something fun and time to connect with the gals.  Jean was our host this month with home made mustard and pretzel rolls on the creation list!  What fun!
We started with the soaking of the mustard:

1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
3/4 cup flat amber beer (or beer of your choice)
1 Tblsp of mustard pwdr
1 Tblsp dried minced onions
2 tsp dried thyme leaves
1/2 cup cider vinegar
1 tsp salt

 Soak the mustard seeds in the beer over night.  About 20 minutes before you are ready to make the mustard, stir in mustard pwdr, minced onion, and thyme into the soaked seed mixture and allow to sit.

Place the mustard mixture to a blender (or food processor) along with the vinegar and salt.  Grind until the consistency of a paste, with some seeds remaining visible.  Transfer to a glass jar, cover and refrigerate 4-5 days before using.

Then we moved onto the Laugen Brotchen (Pretzel Rolls)  This recipe is from Cast Sugar and delicious!!!

Ingredients:

1 1/3 c. warm water
2 Tbsp. warm milk
2 1/2 tsp. active dry yeast
1/3 c. light brown sugar
2 Tbsp. butter, melted
4 c. all-purpose flour
Kosher salt or pretzel salt
2 qt. cold water
1/2 c. baking soda

In the bowl of your stand mixer, mix 1/3 cup of the warm (105-115 F) water with the yeast and let stand until foamy. Add the remaining cup of warm water, the warm milk, melted butter, and brown sugar and mix to dissolve the sugar.

Attach your dough hook to your stand mixer, and slowly add the 4 cups of flour until combined. Continue using your dough hook to mix the dough until it forms a nice, firm dough that pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead by hand for 2 minutes. Roll into a 2-foot long log and cut into 12 even pieces. Cover the dough with plastic wrap and a damp cloth and let sit for 30 minutes.

Pat dough into rolls, or form pretzel knows and arrange on a lightly floured surface, about an inch apart, and cover with lightly oiled plastic wrap. Let the dough rest for an additional 30 minutes.

Preheat the oven to 425 degrees. Lightly oil 2 baking sheets.

In a large stockpot, bring the cold water to a rolling boil and add the baking soda. Drop the rolls -- one or two at a time -- into the boiling water and boil for no more than 30 seconds, turning them over once. Carefully remove with tongs, spatula, or slotted spoon and hold above the pot to let drain.

Deposit boiled rolls into the greased baking sheet (6 per sheet) and sprinkle lightly with pretzel or kosher salt. Repeat with the remaining rolls.

Bake the rolls on the upper and middle racks of the oven for 8-10 minutes until brown all over -- if necessary, shift pans from top to bottom and back to front halfway through, for even baking.

Let the rolls cool on the baking sheets for 5 minutes, then transfer them to a rack. Serve warm, or at room temperature.

 

None to soon, and we were ready for our German lunch and trying our new creations.  Jean set a beautiful table with a touch of spring in our floral centerpiece and blooming rings!  Thank you Jean for a wonderful and unique German adventure! 

~ MJ
Copyright 2010 MJ's Table Talk

  

 

Feature Website, January 31, 2010

Mountain Rose Herb Organic Products for Kitchen, Home and Bath!

Mountain Rose Herbs is quickly becoming my favorite place for easy, organic, and resourceful skin recipes I can make at home.  They have everything I need to make bath bombs, massage oils, body scrubs, bath salts and much more to pamper my winter blues. The best part is their products are all natural and organic, while promoting sustainability and luxury!  Check out their products for cooking and home care too!  Here are a couple recipes to share, one for winter dry skin and the other to make for Valentine gifts...its going to be a good day! 
  
Brown Sugar & Vanilla Body Scrub

A sweet smelling body scrub which will leave your skin feeling silky smooth.
1 cup organic brown sugar
1/2 cup organic granulated sugar
1/2 cup + 3 TBSP organic Sunflower oil
1/2 tsp organic Vanilla flavoring extract

Blend sugars together in a bowl, add oil and vanilla extract, and mix well. Package in jars, and enjoy!

Rose & Geranium Bath Bombs

Enjoy taking a bath with these fun and fizzy aromatic bath bombs.
1 cup Baking Soda
1/2 cup Citric Acid
1/2 cup Epsom Salt
1 TBSP organic Rose Hydrosol or water
1 tsp organic Olive oil
Dried organic Rose petals
20 drops organic Geranium essential oil

Combine dry ingredients together in a large bowl. Slowly drizzle in Olive Oil and essential oil while stirring to prevent fizzing. Slowly spritz with hydrosol while stirring constantly until the mixture begins to clump together. The blend should be just moist enough to hold when pressed together with your hands, be careful not to add too much moisture. Add rose petals, press into molds, and allow to dry 2-3 hours before unmolding. Let bath bombs cure for one week before using them, then store in an airtight container. You can shape your bath bombs by using a melon baller, ice, candy or soap molds, clear plastic two-sided Christmas ornaments, egg cartons, or anything else you have on hand.

Photos from Mountain Rose Herb Website.

~ MJ
Copyright 2010 MJ's Table Talk

Underground Make and Take, December 7, 2009

Underground Make and Take ~ Snowman Hot Chocolate!

Working on last minute clever ideas with the gals before the Christmas boxes go out on to Santa's Sleigh! These darling snowmen are Hot Chocolate Mixes. We layered our favorite hot coco mix, mini-choco chips, and mini-marshmallows in test tubes with lids. Then Poh made hats and scarves out of fleece and Pam added puff paint for our snowman eyes and nose. Each little fellow has a label Jean put together, on the back, telling how to mix up the hot chocolate!

With temps dropping to 17 here in Portland tonight, these will not last the night! CHEERS!

~ MJ
Copyright 2009 MJ's Table Talk

15th Annual Cookie Exchange, December 5, 2009

Cookie Exchange 2009!

Yes, 18 gals and 9 dozen cookies each! It was a very sweet party!

Our annual cookie exchange has morphed over the years from being about the cookies and packaging to now bonding with friends and catching up on all the news. It was our 15 year anniversary last Thursday night, and we had a ball! The ornament exchange allowed our aggressive side of stealing and hunting to come out and play, the food table is where all the catching up unfolded, and the evening ended with the exchanging of cookies!

This year we each contributed to the P:ear cookie basket and everyone brought sweatshirts and scarves for the kids at P:ear. We are heading downtown on Monday to drop off the goodies and say hi to Beth and the gals. To learn more about P:ear and how you can help, check out their website at P:ear!

My home made treat this year was one of my classic recipes for Christmas:

Nutcracker Sweets

Melt one 12oz package of dark chocolate chips, add 3 tablespoons of cinnamon, pour over one cup oyster crackers and one cup cashews combined. Spoon on to wax paper and allow to set.

One is never enough, so makes lots!

~ MJ
Copyright 2009 MJ's Table Talk

Recipe, December 3, 2009

Fridged Temperatures in Portland and MJ's Peppermint Pound Cake!

What do you do at home when it is 29 degrees outside and if you take your 90 year old mom out in the elements she will turn into a Popsicle? Well, we bake! Christmas music playing, fireplace crackling, and hands are busy in the kitchen! That's what we did yesterday morning, baking up a storm for my cookie exchange party this week. Also, I owed a dear friend her birthday dessert. I like to make a dessert that is named after the birthday gal and have the recipe reflect their tastes.

Premiering Pam's Peppermint Pound Cake, and it is a keeper! I whipped up several loaves of this tasty treat that surprises your taste buds on the first bite. Refreshing and invigorating, can a pound cake do all that? This one can!

Peppermint Pound Cake
Preheat oven to 350 degrees

3 cups sugar
3 sticks butter
1 tsp vanilla extract
1 tsp peppermint extract
5 eggs
1 cup milk
3 cups of flour
Crushed candy canes
Frosting optional

Mix all the ingredients (except the candy canes) until well blended. Pour into one tube pan or several small loaf pans. Bake 80 min if in one pan. 5 minutes before done baking lay a whole candy cane across the top and sprinkle with crushed candy. Serve warm and watch it disappear! Next time I will add white chocolate chips! You can also frost with white frosting or chocolate :)

~ MJ
Copyright 2009 MJ's Table Talk