Day 34: WTH Paula Deen???!!!

It must be me right? Something is wrong with me. I mean, it can't always be Martha's fault, or in today's case Paula Deen's! Maybe I need to start actually watching these shows, before I try their recipes. Maybe there is some secret step you only learn about by watching the show.
Let's back up so I can explain my rage. In an earlier post I mentioned that I was not exactly sure what English Toffee was. But last night, at the Norris Middle School staff Holiday Get Together (they are teachers, I think they have to call it that), someone brought English Toffee. As soon as I popped one in my mouth I remembered what it was and that I loved it. Everyone makes it and everyone makes it good. Everyone that is except me.

As I read Paula's recipe for English Toffee I chuckled to myself a little as I used her thick southern accent while reading it to myself. Phrases like" butter a cookie sheet"-what size cookie sheet Paula? A jelly roll pan, maybe? "top with chocolate bars"-what kind of chocolate bars Paula? Hershey's, dark, semi-sweet, Butterfinger? Oh well, I followed her directions, temped the candy mixture but before it could even reach 300 degrees it became "sandy". Why??? Where did I go wrong ???Are you there Paula?? Help! The taste is there, but I don't think this is to be eaten with a spoon. Grrrrrr.......
This is however a good note for next year, I will stick with what I know. Lemon Bars are coming soon, can't wait!

Day 27: Chocolate Cream Cheese Peppermint Pinwheels

There is a strange phenomenon going on with me right now. Instead of simply being satisfied with baking and decorating cookies, I now feel the need to "invent" cookies. This can't be good and needs to be squashed...after I make my idea for tomorrow's cookie of course.
The idea for this cookie came from Pillsbury. Their version however called for two rolls of their refrigerated cookie dough :scoff: For my version I choose the Cream Cheese Molding Dough I used to make the pretzel cookie. This dough is now my favorite, it does not spread and is so easy to work with, oh and it tastes great! The only problem here is the not spreading part, the need to spread a little.

My son gave these the green light. I wished I had used a different cookie recipe.

So for the recipe, use any sugar cookie dough you like.
Divide the batter in half before adding the flour.
Add 1/4 tsp. peppermint extract to half of the batter.
Split the amount of flour needed into two bowls. In one bowl add about 2/3 cup cocoa powder.
The other half of the flour goes into the now peppermint flavored batter, stir until mixed.
Add the unflavored half of batter to the cocoa and flour mixture; stir until mixed.
Roll each dough on a floured surface into a rectangle.
Brush the top of the peppermint dough lightly with water ( I did not and wished I had).
Top with the chocolate rectangle.
Roll the layered dough lengthwise, snugly, wrap tightly and refrigerate for at least an hour.
When ready slice the dough about 3/4" thick. I have no room in my life for skinny cookies!
Place slices on baking sheet lined with parchment and bake at 350 for about 13 min.
Remove and top each cookie with white chocolate chips (maybe 3). I used Wilton Candy Melts and just one.
Back into the oven for about 2 minutes.
Remove and top with a little crushed candy cane. Cool on wire racks.
Bonus!! Drizzle the tops with melted chocolate.

Day 26: Biscotti Al Cioccolato E Noce

Otherwise known as Double Chocolate Walnut Biscotti, for those of us who only know the Italian that is taught in the bathroom at Macaroni Grill.

For the last few days I have been searching the Internet for a biscotti recipe to make. When I was younger and had more time on my hands, I made biscotti often, sometimes when I wasn't even trying to. I'm not sure what it is about the process that makes it kind of fun to make. Maybe its that I imagine I am a famous Italian Pastry Chef working at a chic San Francisco bakery turning out the world's most amazing biscotti while espresso machines whir and hiss around me. Or maybe its that it is really just kind of easy to make but looks very professional.
Some of the recipes I contemplated sounded amazing. There was a Chocolate Filled Cream Cheese Biscotti. Sounds so good, but at 5am I just couldn't wrap my head around all of the steps...we'll table this one for another day. Then there was the Pumpkin Biscotti. This one I had every intention of making, except that I do not have any pumpkin, dried cranberries or pistachios. Sure those things are readily available at my nearby market, but that would have meant brushing my hair and putting on a bra...Pass! Finally I found  Biscotti Al Cioccolato E Noce. Great Italian name (adds legitimacy) and very easy. In fact, the ease of the recipe made me very nervous. I have read recipes that call for overnight chilling, double boilers and yeast...Yeast! for crying out loud.

I will probably dip their little bottoms in chocolate later

Yes, this recipe was easy. Funny little thing to mention though, the ingredients listed at the top are not exactly the same as what is in the instructions. Nothing major, just that the recipe calls for 3/4 cups semi sweet chocolate. It doesn't say melted or broken, etc. But when reading the instructions, it says chocolate chips. Good, because that is what I had. Then it lists an additional 1 tbsp. of sugar. Again, reading the instructions, all of the sudden it says to sprinkle dough with confectioners' sugar. What?? Where did that come from? No biggie, I still had about a tablespoon to spare. But what a funny little game the author of this recipe is playing. I am convinced Martha is behind this somehow, some way.

Biscotti is a very appropriate treat to make around Christmas time because it must be cut immediately after coming out of the oven. This will leaving you swearing to the the Virgin Mary, Jesus and all that is Holy and Bright. Wear gloves and have any small children out of ear shot.
Maybe the real reason I like making Biscotti so much is that I can justify Biscotti as a breakfast food. I mean, if I am dipping it in my coffee...Right? Just saying.

Day 10: Rachael Ray for the Win!!

I went into this recipe very skeptical considering yesterday's shortcoming with the Apricot Cheesecake Pockets. I didn't even unwrap all of the 24 peppermint patty's the recipe calls for...just in case. But this recipe for Double Chocolate Cookies with a Peppermint Patty Surprise does not dissapoint! This is another from the December 2011 issue of Everyday with Rachael Ray and it has restored my faith. Which is a really good thing since there are at least 2 more recipes I want to try from that issue.
Not only do these cookies taste delicious (think Thin Mints on steroids), but they just scream Christmas! Oh and as a bonus, pretty easy and fun to make, a great recipe to let the kids help with. The process reminded of one of my favorite activities as a kid...making mud pies.

Some pointers: freeze the peppermint patties, measure out each tablespoon of dough before pressing mints into dough, roll the dough in a ball then flatten in your hand before you wrap the dough around the mint, chill each pan of cookies about 20 minutes before putting in the oven. Enjoy!

Day One: Peanut Butter Chocolate Chip Oatmeal

   This is my "go to" cookie. I try not to bake them very often. Which reminds me of an episode of Friends...Phoebe doesn't make her cookies very often because they are so good she doesn't think its fair to the other cookies. These cookies are that good, but the real reason I do not make them very often is that I usually end up eating more than half of the batch myself. That is of course if I do not eat all of the dough first.