Countdown to Christmas: 16 Sleeps

White Chocolate Oreo Bark

Two ingredients. Simple to put together. This is a great treat to share over the holidays, and a nice change from the typical Christmas Cookie. Sprinkle decorations are always optional :)

1 - 20oz package chocolate-cream cookies ("Oreo's")

2 - 12oz packages white chocolate chips.

1. Line a cookie sheet with waxed paper.

2. In a large mixing bowl, break the cookies into coarse pieces, leaving some larger than others. Set aside while you prepare the chocolate.

3. Melt chocolate chips according to package directions (I prefer the microwave method - much easier to melt the chocolate at a lower heat). Add cookies to chocolate, and mix well.

4. Spread chocolate and cookie mixture onto prepared cookie sheet. Let sit until solid, either in refrigerator for 1 hour, or on counter over night.

5. Carefully peel bark off waxed paper. With a large knife, cut bark into bite-sized pieces. Store in an airtight container, 2-3 weeks.

Countdown to Christmas: 17 Sleeps

Marm's Nanaimo Bars

A true Canadian treat! My Mom makes these every Christmas, and they have been a family favourite for as long as I can remember. She always makes the most beautiful Christmas "goodie" plates for us to enjoy throughout the holiday's, and I am trying my best to keep that tradition going.
My favourite part of the these squares is the custard layer in the middle. Next year, I may even double it to make more filling! These can be made up to a month in advance, and kept frozen until you are ready to enjoy. A real time-saver during the busy Christmas season!

Bottom Layer:
1/2 cup unsalted butter - softened
5 tbsp unsweetened cocoa powder
1 egg
1/4 cup granulated sugar
1 tsp vanilla
1 cup coconut
2 cups graham wafer crumbs
1/2 cup finely chopped walnuts

Middle Layer:
1/4 cup unsalted butter - softened
3 tbsp milk
2 tbsp vanilla custard powder ('Harry Horne's' is best, but 'Birds' works well too)
2 cups sifted icing sugar

Top Layer:
4oz semi-sweet chocolate
1 tbsp unsalted butter

1. Combine butter, sugar, cocoa, vanilla, and egg in a bowl. Melt over a pot of simmering water, stirring constantly until the mixture resembles a custard.
2. Stir wafer crumbs, coconut, and nuts into melted cocoa mixture. Pack firmly into a 9" square pan.
3. With a hand mixer, blend together all ingredients for the middle layer until smooth (butter, milk, custard powder, icing sugar). Spread over wafer layer in the pan.
4. Melt chocolate and butter together, Spread over middle layer to cover. Let set for 1 hour in fridge. Cut into bite-sized squares to serve.

Countdown to Christmas: 18 Sleeps

English Toffee
from Ghirardelli

These make a great hostess gift, wrapped in a clear bag with some pretty ribbon. The bittersweet chocolate helps to cut the super sweetness of the toffee. A little bit goes a long way!

8oz bittersweet chocolate (60% cacao)

3/4 cup pecans, finely chopped

1 cup butter

1 cup sugar

2 tbsp water

1/8 tsp salt

1 tsp vanilla extract

1. In a dry frying pan, toast pecans until fragrant. 

2. Line a cookie sheet with heavy-duty aluminum foil.

3. In a heavy saucepan, cook butter, sugar, water, and salt over medium heat, until temperature reaches 305F. Mixture will become a dark golden brown. Be patient - this takes some time, but don't walk away! It can burn easily.

4. Remove mixture from heat, and pour onto prepared baking sheet. Let cool at room temperature to harden, approx 1 hour.

5.  Melt chocolate according to instructions on package (I find melting in the microwave is much easier than melting in a double broiler). Spread melted chocolate over cooled toffee. Sprinkle pecans over chocolate, pressing lightly. Let set at room temperature, at least an hour, or over night. Break toffee into pieces, and enjoy!

Countdown to Christmas: 19 Sleeps

Peanut Butter Kiss Cookies
makes approx. 60 cookies

These cookies are great to prepare if you have little-ones helping out in the kitchen.  The fantastic combination of chocolate and peanut butter is hard to resist. Just be sure to have a few extra kisses on hand, in case more go to the little chefs rather than to the cookies!

1 cup brown sugar
1 cup icing sugar
1 cup white sugar
3 cups smooth peanut butter
3 eggs
60 milk chocolate kiss candies - unwrapped (approx one package)

1. Preheat oven to 350F.
2. Combine sugars, peanut butter, and eggs in a large bowl. Mix well to combine.
3. Shape mixture into 1" balls and place on an ungreased cookie sheet. Bake 10-12 minutes.
4. Remove cookies from oven (they will not spread and still be in balls). Press a chocolate kiss into the centre of each warm cookie. Cool completely.

*If decorating, let the chocolate kiss melt on the cookie for a few minutes, then add sprinkles.

Countdown to Christmas: 20 Sleeps

Homemade Eggnog 

Recipe from Alton Brown

This was a first for us. Every year while we decorate the tree, we enjoy a nice glass of eggnog with a bit of dark rum and a sprinkle of nutmeg. This year, with a baby on the way, rum is no longer an option for me. So we decided to step it up and try to make eggnog from scratch. Wow. We may never buy eggnog again. The cooked version produces a nice thick milkshake consistency, which we loved. Alton Brown preferred the raw version, which will be a bit more smooth. He is also a big fan of bourbon in his eggnog, which is strange to us - go for rum instead!
There are two versions listed below - one cooked, the other not. We opted for the cooked version, again for baby's-sake, but will try to non-cooked next year for sure! Claudio still highly recommends adding a bit of dark rum :) 

4 egg yolks

1/3 cup sugar, plus 1 tbsp

1 pint whole milk

1 cup heavy cream

3 ounces of bourbon (optional)

1 tsp grated nutmeg 

4 egg whites

For cooked version:

1. In the bowl of a stand mixer, beat egg yolks until they lighten in colour. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

2. In a medium saucepan, over high heat, combine the milk, heavy cream, and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture.  Return everything to the pot and cook until the mixture reaches 160F. Remove from heat, stir in bourbon (if using), and pour into a medium mixing bowl. Chill in refrigerator. 

3. In the bowl of a stand mixture fitted with the whisk attachment, beat egg whites to soft peaks. With the mixer running, gradually add 1 tbsp of sugar. Beat to stiff peaks. Whist egg whites into chilled mixture. Chill and serve.

For uncooked version:

1. In the bowl of a stand mixer, beat egg yolks until they lighten in colour. Gradually add 1/3 cup sugar and continue to beat until it is completely dissolved.  Add milk, cream, bourbon, and nutmeg. Stir to combine.

2.  In the bowl of a stand mixture fitted with the whisk attachment, beat egg whites to soft peaks. With the mixer running, gradually add 1 tbsp of sugar. Beat to stiff peaks. Whist egg whites into chilled mixture. Chill and serve.

Countdown to Christmas: 21 Sleeps

Christmas Wreath

This project I put together in an afternoon, and I am in love with the results. For less than $30, I think this Christmas wreath looks like a million bucks. I may even make a second wreath with a different colour scheme! These ball wreaths can sell for anywhere from $40-$100. Much more satisfying to make your own.

Items Needed:

-Flat Foam wreath form (the rounded forms are more difficult to work with)

-approx 100 regular sized Christmas balls (from the dollar store, or when they go on sale after the holidays)

-24-36 small Christmas balls

-hot glue gun (if you have a small gun, plan on using about 40 glue sticks)

-ribbon

1. Choose the length of ribbon you like for hanging the wreath. Tie, and glue to foam wreath form to secure.

2. Remove the metal hanging loops from the balls. With wreath form flat on a table, glue balls to the inside and outside edges of the foam, with the hanging holes facing up. 

3. Flip the wreath over. Continue to glue the balls all over the wreath form, filling in spaces with smaller balls. Grab a glass of wine, put in a great movie, and keep gluing!

4. Hang your beautiful creation on your front door, and enjoy the season!

**There are a lot of spaces where you can see the foam form under the balls. I'm thinking of filling in those spaces with very small jewelry beads from Michael's. Next time, I think will wrap the foam with a coordinating ribbon to cover the spaces.

Countdown to Christmas: 22 Sleeps

Hot Apple Cider

Simmering in a pot on the stove for a weeknight warm-up, or warming all day in a crock-pot for a party, Hot Apple Cider warms the soul and makes your house smell amazing!  You can combine the spices I have listed below in a tea-ball, or to make life easier, you can buy "Mulling Spices" from Williams Sonoma or Trader Joe's. Both are delicious!

Stove-top:
4 cups apple cider or dark apple juice
1 cinnamon stick - whole
In a tea-ball or cheesecloth:
1 tsp whole all spice
1 tsp whole cloves
*if using store-bough spice, fill tea-ball 1/3 full.

Simmer over med-low heat until heated through. Serve with a cinnamon stick in each mug, and optional dark rum.

Crock-Pot:
1 gallon apple cider or dark apple juice
2-4 cinnamon sticks
In a tea-ball or cheesecloth:
3 tsp whole all spice
2 tsp whole cloves
*if using store-bought spices, fill tea-ball as full as possible

Warm in crock-put for 3-4 hours. Serve with a cinnamon stick in each mug and optional dark rum.

Countdown to Christmas: 23 Sleeps

Chocolate Chip Cookies

Simple, and delicious. Perfect with a mug of ice cold milk and your favourite Christmas movie. Or on a big festive plate for Santa!

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt

1 cup unsalted butter - room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 lrg eggs - room temperature

6oz milk chocolate chunks
6oz semi-sweet chocolate mini-chips
3oz dark or semi-sweet chocolate chips

optional: 1 cup chopped nuts

1. Preheat oven to 375F.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, beat butter, both sugars, and vanilla extract, until creamy. Add eggs, one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in chocolate, and nuts (if using). Spoon dough in rounded tablespoons onto an ungreased baking sheet.
4. Bake 10-12 minutes, rotating pan half-way through, until just golden brown. Cool on baking sheets for 2 minutes, then remove to wire rack to cool completely.

Countdown to Christmas: 24 Sleeps

Nothing makes me happier than Christmas. Over the next 24 sleeps, I will share just some of my favourite recipes, crafts, and ideas. Everything from sweets and drinks, to DIY decor. Tis the season!!

Simple Advent Calendar

Eventually I would like to make one of those cute wall-hanging quilted advent calendars, but until I learn how to quilt, these small decorated envelopes do the trick. Each envelope includes either an activity to share, or a small gift to find. 

Some ideas included a skating date, Christmas-movie night, enjoy the lights, or new homemade PJs.

Merry Christmas! 

Warm and Cozy Slow-cooker Chili

It's my favourite time of year - sweater weather, NFL Football, Hockey Night in Canada. Even in Arizona, the temperatures dip a bit and we crave belly-warming meals. One of our go-to's that can feed an army is this chili. The recipe below is with ground turkey, but if you're craving a richer flavour (or a cheaper option) ground beef works just as well. A lot of the seasoning measurements are very approximate too - add more of chili powder if you like it hot and spicy, add more cumin and paprika if you're looking for some more complex flavours. I normally just add a dash of this and a pinch of that, tasting until its what I crave. And don't forget the toppings! Sour cream, green onions, shredded cheese, and diced jalapenos are just a few of our favourites. Enoy!

Slow-coker Chili

1lb ground turkey S&P 1 tsp dried red pepper flakes 2 tsp chili powder 1/2 - 1 tsp smoked paprika 1/2 - 1 tsp cumin 1 tsp unsweetened cocoa powder 1 can tomato paste A few pinches red pepper flake (as much as you like - more = spicier!) 1 bottle of beer - reserve 1/4 cup)

1 medium onion - diced 1 can each: red kidney beans, white kidney or navy beans, black beans, yellow corn - all drained and rinsed 2-14oz cans diced tomatoes - with juice 2 bay leaves Black Pepper to taste

1. Brown turkey over med-high heat in a dry frying pan. Season with cumin, chili powder, paprika, cocoa powder, salt and pepper. Drain and set aside. Return pan to med-heat. Add tomato paste and red pepper flakes. Cook 1-2 minutes. Add beer, scrapping bottom of pan for any "brown-bits" left from the turkey. Reduce beer-tomato mixture, 5 min. Stir turkey back into pan, then add to slow-cooker. 2. To the turkey mixture, add diced onion, beans, corn, diced tomatoes, and bay leaves. Stir mixture until all ingredients are well incorporated. 3. Cook 3-3.5 hours on high, or 6-7 hours on low. Mix before serving. If Chili appears too liquidy, dissolve 3 tbsp corn startch with reseved 1/4 cup beer. Stir into chili 10-20 minutes before serving. 4. Serve with sour cream, grated cheddar cheese, and sliced green onions.