Thursday, December 29, 2011

Classic Red Sangria Recipe



Nothing quite beats a classic red sangria, especially during the holiday season.  I made this when my cousin came over for some much needed girl time last weekend.  Serve this over ice, just in case you can't wait overnight.  But, the marinated fruit really is quite delicious! 

1 bottle of chianti wine (750 mL)
1 bottle of spumante sparkling wine
2 cups of pomegranate juice
1/3 cup of sugar
1/2 cup of marashinco cherries
2 granny smith apples, cut into chunks
1 orange, sliced

1.  In a large picture add all the above ingredients together.  Place in the refrigerator and allow it to chill overnight.  Optional- add ice!

Thursday, December 22, 2011

Peanut Butter and Chocolate Covered Pretzels Recipe


Homemade goodies make for some of the best and most thoughtful holiday presents.  And when they are simple and affordable to make I love them even more. Bring the kids into the kitchen and have them help!  This recipe makes about 100 pretzels.  
1 jar of pretzel rods
16 oz of milk chocolate, melted
2/3 cup of peanut butter
Holiday covered sprinkles or chopped nuts
1.  Place wax paper on a sheet pan, so the chocolate won't stick.
2.  In a glass bowl, add the chocolate and peanut butter into the microwave for 30 seconds, remove and briefly stir with a rubber spoon.  Place it back into the microwave and continue to heat in increments of 30 seconds until all the chocolate mixture is melted.  Stir until it is completely smooth and incorporated. 
3.  Dip one end of the pretzel into the chocolate so there is only 1-2 inches (where you are holding it) uncovered.  Lightly shake excess chocolate back into the bowl.
4.  Dip into sprinkles or chopped nuts and then place on waxed sheet pan.   Place in the fridge for 5-10 to allow the chocolate to harden. 

Wednesday, December 21, 2011

White Chocolate Christmas Lollipops Recipe



This is a simple holiday treat that is a perfect way to show friends, neighbors and co-workers that you are thinking about them during the holiday season.  It's wonderful to give as gifts or even at your holiday party.  The colors are unbeatable and are fun, easy thing to do with the kids in the kitchen.  I love the flavors in this delectable lollipop, sweet creamy chocolate, tart cranberries and salty pistachios!  Yum!

16 oz of white chocolate, melted
1/2 cup of dried cranberries (I used Crasins that had been soaked in blueberry juice, but the regular kind will do) 
1/2 cup of pistachios, diced
Lollipop sticks


1.  Place wax paper on a sheet pan, so the chocolate won't stick.
2.  In a glass bowl, add the white chocolate and put in the microwave for 30 seconds, remove and briefly stir with a rubber spoon.  Place it back into the microwave and continue to heat in increments of 30 seconds until all the chocolate is melted.  Stir chocolate until it is completely smooth. 
3.  Grab a tablespoon and pour the melted chocolate onto the wax paper into circular rounds.  You can use the back of the spoon to help shape the lollipops.  Put the lollipop stick in the middle of each of the chocolates, and then give each stick a twist, so that the stick has been full covered with all the chocolate.
4.  Sprinkle the tops with the dried cranberries and pistachios.  Place in the fridge for 5-10 to allow the chocolate to harden.  

Thursday, December 8, 2011

Peppermint Bark Sugar Cookie Brownies Recipe



Calling all chocoholics, my Peppermint Bark Chocolate Bars are rich, gooey and a perfect treat for the holidays.  There never seems like there is enough time during this time of year, so you will be glad to know that these cookie bars use refrigerated cookie dough, but nobody will ever know!  So, if you haven't already, give into your sweet tooth this and head to the kitchen!  Beware, make sure to pour a tall glass of ice cold milk to accompany this perfect holiday treat!  Also, the recipe for the chocolate crumb crust is very versatile and can be used again and again.  Next time pour brownie mix on top or even use this as your base for an ice cream cake! 

Chocolate Crumb Crust
2 cups of finely crushed vanilla wafers
1/3 cup of unsweetened cocoa powder
2/3 cup of powdered sugar
6 tablespoons of butter, melted

1 1/4 cup of semi sweet chocolate chips
1 tube of Pillsbury refrigerated peppermint sugar cookie
1/3 cup of crushed peppermint candy canes

1.  Preheat your oven to 375 degrees.  Grease a 11x7 glassware pan.  In a medium sized bowl combine the vanilla wafers, cocoa powder, sugar and butter and stir until well combined.  Add the chocolate mixture to the bottom pan and then firmly press down until it forms the chocolate crust.

2.  Sprinkle the chocolate chip chips on top of the chocolate crumb crust.  Now carefully spread the peppermint sugar cookie dough on the top.  Allow this to bake for about 18 mintues and then carefully sprinkle the crushed peppermint candy canes and allow it bake for another 5-7 minutes. 

3.  Allow your dessert to fully cool and then cut into bars.  

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