XOXO...Cherry Valentine Bark

Have I told you how much I love the color pink? If you couldn't already tell by my blog background, or my continual use of the color in my baking, I absolutely adore pink. I just love the fun and feminine quality the color possesses. All of my baking utensils are pretty much pink. When you think about it from a psychological standpoint, it seems to really describe my life and personality. I have never been one to blend in. I have always preferred to stand out in my fashion choices, and lifestyle. I  have always followed the beat of my own drum. I guess you could call me a bit of a free-spirit. I tend to follow my passions and beliefs, rather than going along with what everyone else is doing. Instead of choosing the neutral colors of white and black, I tend to gravitate to bright pink.

When I was shopping for baking supplies the other day, I came across some hot pink baking chips. They were so bright and vivid, that I instantly grabbed them and put them in my basket. You cannot get much brighter than these pink baking chips, but that is why I love them. They stand out and are as girly as can be. I knew they would be perfect for Valentine's Day. I also, already had some neon pink disco dust, I had been saving for something special.

I have made chocolate bark on my blog before, and decided it was time to make a different kind. This is a double layer bark, that uses two types of chocolate. You can add pretty much any flavor, but since it is almost Valentine's Day, cherry seems only logical. This bark is very easy to make, and is pretty much fool-proof if you follow the necessary steps.

You will need: 12 oz. milk or dark chocolate, 12 oz white chocolate, cherry oil (don't use extract, it will seize the chocolate), sprinkles, disco or luster dust (optional) 

Melt chocolate in 30 second intervals, and spread
on a baking sheet lined with wax paper. Put in
refrigerator until chocolate sets. 

Take out baking sheet, and allow it to get to room temperature.
Otherwise, the next layer will not adhere to the chocolate,
and will separate from the other layer when you try to break it.

Melt white chocolate/baking chips in 30 second intervals.
Be very careful not to burn it, since white chocolate is very touchy. 

Stir in 1/4-1/2tsp of cherry oil to melted baking chips.
Spread over the first chocolate layer. Work
quickly, because white chocolate dries much more quickly. 

Top with sprinkles and disco dust. Put back in the refrigerator to
allow the chocolate to set. Break into pieces and serve.

Recipe adapted from: Confessions of a Cookbook Queen

Baklava Bars

What is it about traveling that just seems to awaken your taste buds? Everything you come across tastes a million times better than it would at home. I just returned from India and the Middle East. Both places have an avid love for spices. The complexity of their dishes is so much greater than anything found in Western counties. To the American palate, the abundance of flavor can be a little overwhelming at first.

I must say, I fell in absolute love with the different cuisines. The flavors were so intense and vibrant, and had a sense of warmth, that is hard to find anywhere else. One thing I frequently came across (especially in Dubai) was Baklava. I have always been fan of it, in all of its variations. I was lucky enough to have some authentic Baklava in Turkey, a few years back. It definitely topped the charts of the best things I have ever eaten.

Different types of Baklava for sale at a restaurant in Dubai, UAE. 

That's a lot of Baklava!

 I was hit by the same Baklava cravings, upon returning home. Since I have been severely jet-lagged, I knew I needed the easiest recipe I could find. I remembered an old recipe that had been filed as one of my all time favorites. I found this recipe several years ago, and I have been enjoying it ever since. These baklava bars are a much easier take on the Greek dessert. They have a sugar cookie base. Chopped nuts, sugar, and cinnamon are layered on top. Phyllo dough is crumbled and scattered on the second layer. Finally, a honey glazed is poured over the bars, which are then allowed to soak for a couple of hours. These bars unbelievable! They are super easy to make, and can be served at any occasion. You can use pretty much any type of nut, while I prefer pistachios for their floral quality. If you are looking for a great alternative to the time consuming dessert, then you have found it!

Recipe adapted from: Betty Crocker baklava-bars

You will need: 1 (15 oz) pouch of sugar cookie mix, About two sticks of butter (divided), 1 egg,
 lemon zest, 1/3 cup of granulated sugar, 1/3 cup of honey + 5 tbsp. (divided), 1 1/2 cup of pistachios
 (walnuts or any other nut) chopped 8 sheets of phyllo dough, 1 tsp + 1/4 teaspoon cinnamon(divided)
 , 1/8 tsp. salt, 1 tbsp brown sugar, 1 tsp. vanilla, and 1/2 tsp. lemon juice. 

Preheat oven to 350 degrees. Spray the bottom of a 13x9in pan, with
cooking spray.Stir together sugar cookie mix, 1/2 cup softened butter, lemon zest
(or juice),  and egg

Press dough into the bottom the pan and bake for 15 minutes. 

Meanwhile, combine nuts, granulated sugar, salt, 1 tsp. cinnamon, and 1/4 softened butter. 

Sprinkle nut mixture over the partially baked cookie layer. 

crumble phyllo dough over the bars. (It may help to let your dough
sit out for a few minutes to harden a little) Bake for 18-20 min, until golden.

Meanwhile combine 2 tbsp butter, 1/4 tsp. cinnamon, brown sugar, 1/3 cup honey, and lemon juice.
Microwave on high for 1 minute, add vanilla. 

Drizzle glaze over freshly baked bars. Allow bars to soak, for at least two hours.
When serving drizzle additional honey over each bar. 

Peppermint Candy Cane Cookies

The baking season has begun! The Holiday season is the one time of the year where baking is really celebrated. Clearly, it is one of my favorite times of the year. I love getting into the Holiday spirit, and making all kinds of goodies. There are few things I love better than baking up a storm in my kitchen, and having the smell of cinnamon and nutmeg permeate throughout my house.  

I felt that cookies were a must. I knew I wanted to feature a peppermint cookie recipe, but it took me a while to find the perfect one. These cookies are amazing! They have the perfect peppermint taste, without giving off an overwhelming flavor. The secret to these cookies is the Candy Cane pudding mix. It is actually a difficult product to find. I had to special order mine, at my local grocery store. Although it may take a little effort to track it down, I highly suggest you do. The cookies are REALLY that good. I feel like they are a nod to the Jello cookies, I featured in last year's holiday post. Hope you enjoy these, and have a blessed Christmas and Holiday season. 

This recipe was adapted from: Mom's Crazy Cooking

You will need:

2-1/2 cups flour

1/2 tsp salt

1 tsp baking soda
3/4 cup butter

3/4 cups brown sugar

1/4 cup sugar

1 (3.4 oz) package Candy Cane Pudding Mix

3/4 cup yellow, white or vanilla cake mix

2 eggs

1 tsp vanilla

1 package (12 oz) Andes Peppermint Crunch baking chips ( you can use white chocolate chips and chopped candy cane if you cannot find these baking chips.

Red food coloring (optional) 

Preheat oven to 375 degrees F.
Combine: flour, salt, and baking soda. Set aside.

In a separate bowl, cream together butter, brown sugar, and granulated sugar. 

Add candy cane pudding mix and 3/4 cups of white cake mix.

In a separate bowl whisk eggs and vanilla. Add to main mixture, and blend well. 

Add dry flour mixture in several additions. Mix well between each addition. 

Add a few drops of red food coloring, then stir in 3/4 of bag of peppermint baking chips.

roll dough into one in balls (place on cookie sheet), and flatten with the bottom of a glass.
Top with additional peppermint chips. Bake for 10-12 min.

Allow to cool for at least 5 minutes.

Going...

Going...

Gone.

Homemade Peppermint Patties

It is hard to believe it's that time of year again! This past year has flown by. The holiday season seems to come faster and faster, every year. We all seem to get even busier that we could have ever thought possible. With this time of the year, it seems to get even worse.  Instead of enjoying quality time with our families' we are off scurrying to find the latest gadget, that will make the "perfect gift". Working in retail, I definitely have plenty of stories about holiday gimmicks. Time is said to be one of the most valuable commodities. It is clear, in this day and age, just how very true that statement is. I know that I have no room to talk, with my crazy work schedule and college finals. We all have little things that preoccupy us, from what is really important.

This life is short, and we are all so blessed to have such amazing people in our lives. We must not lose sight of that, through all of our busyness, and hectic schedules. It is important, especially this time of the year, to take time out and cherish everything and everyone we have. We never know how long we have until it is too late. Do not let the little moments slip away.

Here is a recipe that help you take some time out, to just relax and enjoy.

Peppermint Patties:

I love making homemade candies. They are surprisingly very easy to make. I thought it would be festive to make some peppermint patties. They make great gifts, and have an instant wow factor!

You will need:

• 2 1/2 cups powdered sugar (divided) 
• 1 1/2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 1/2 teaspoon peppermint extract
• 1 tablespoon vegetable shortening
• pinch of salt
• 7-10 ounces bittersweet chocolate (you can mix in a little milk chocolate to cut some of the bitterness.)
• Optional: Mini candy canes for garnish

Adapted from: Gourmet Magazine: Epicurious Recipe

Beat together: powdered sugar, water, corn syrup, and shortening until combined.

Add peppermint extract, and a small pinch of salt.

Lightly knead it (on a work surface) using the remaining 1/4 cups of powdered sugar. Continue
until smooth.

Roll into a cylinder shape,  and cut in half. Cover with plastic wrap
and freeze for 15 minutes, or until firm.

Slice into circles and place on cookie sheet. You can coat the circles with
powdered sugar. I did not, because I live in such a dry climate.

Freeze for several hours or overnight. (This important!
Otherwise you will have the filling melt through the
chocolate when you enrobe the candy)

Optional: Lightly chop candy canes (preferably the
mini kind),  for an added crunch.

Melt chocolate. For a thinner coating (which I recommend) add a little
 shortening or vegetable oil. I'm not gonna lie, I prefer the Barefoot Contessa
chocolate tempering method. (aka: microwaving for 30 second intervals)
Be careful not to burn the chocolate. Once it is seized, there is no going back.
Stir well after each interval

To coat candy:Place each peppermint circle on a fork, and spoon chocolate over circle, until
it is completely covered. Tap off any excess chocolate. Top with a little of the crushed
 candy cane mixture, and allow to dry on a surface lined with wax paper 

Happy Holidays!