Holiday

Brown Sugar Toffee Coffee Fudge

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If you’re new around here you might not know, my sisters and I take a trip together every year… no husbands, no kids, nobody but us. And although our trips (or anything else) will never be the same without Tracy, we have continued the tradition. We know it’s what she would have wanted.

Toward the end of last summer, we took our annual trip. This time, the destination was Maine! Oh, my gosh, Maine is so amazing – one of the prettiest states I’ve had the pleasure of visiting. We mostly stayed in Portland (can’t wait to go back and have Becky’s Diner clam chowder – mouthwatering!), but one day we rented a car and drove the scenic route to Bar Harbor, stopping here and there along the way, spending the day browsing small seaside towns (we loved Booth Bay Harbor), parks, cute shops, and scenic stops. One such pit-stop was a little gift shop full of quirky gifts and yummy snacks, including several varieties of fudge. Y’all, I don’t usually buy fudge from a store. It’s never been impressive. They gave free samples though, and from the first bite, I was actually impressed. I find most store-bought fudge to be grainy, and taste sort of “artificial.” I’m not going to lie to you and tell you their fudge was good as my mom’s, but it was dang good. One flavor, for me, in particular stood out… their coffee fudge. I knew I had to recreate it immediately when I got home. Well, I took a family recipe, tweaked it a bit and added some instant coffee… and dare I say it? It’s even better than the Maine gift shop’s fudge. So smooth, like a creamy candy version of a brown sugar latte. You’ll be sad when you finish the last piece of this fudge.

Oh, hey, Valentine’s Day is just around the corner! This would be the perfect homemade gift for a coffee lover…or make it for yourself! You probably won’t want to share anyway once you taste it. 😉 Erin

1 c. packed light brown sugar

1 (7.5 oz.) jar marshmallow cream

2/3 c. (5 oz. can) evaporated milk

6 T. real butter, plus more for buttering the foil

1/4 tsp. salt

1 single-serve instant dark roast coffee packet – I used Starbucks Via Instant Dark Roast.

1 (12 oz.) bag white chocolate chips – I use Ghiraridelli brand.

1 tsp. vanilla

1/2 c., plus a bit more for sprinkling on the top, English toffee bits (optional) – I used Heath Bits O’ Brickle.

Line a square pan (8″ or 9″) with foil. Evenly grease the foil with a thin coating of butter; set aside.

In a medium-sized heavy sauce pan, combine brown sugar, marshmallow cream, milk, butter, salt. When mixture is hot, but before boiling, stir in the instant coffee. Bring to a boil over medium heat. Reduce heat to a simmer, stirring constantly, for 5 minutes.

Remove from the heat. Add the white chocolate chips and stir until melted. Stir in vanilla. If desired, stir in toffee bits. Scrape into the prepared foil-lined pan and (if using) sprinkle toffee bits across the top.

Once cooled to room temp, refrigerate until firm (2-3 hours). Cut into squares and wrap in wax paper. Store in an air-tight container in the fridge.

Caramel Apple Cheesecake Dip

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I love caramel. I love cheesecake. I love apples. I like caramel apples. This is probably lead to a huge debate for some. A lot of people have definite feelings about caramel apples, one way or the other – love or dislike. They are, without argument, not easy to eat. I’ve always felt like they are missing something like they’re just too much Caramel and apple. Not enough variation for me I guess. So enter this dip. It is perfect in my opinion. Not only does it have the caramel layer. It has the crunch from the pecans, which are totally optional, but it offers a different flavor note and texture from the cream cheese layer. Believe me! If you try this, you will love it. Have a holiday party coming up? It can be prepared ahead of time and slice the apples as you need them. It’s also perfect with pretzels. This is one to try and you will have no regrets. ~Kathy

1/4 c. sour cream

1/2 c. brown sugar

Pinch of salt

12 ounces whipped cream cheese

3/4 c. caramel dip, I used Litehouse brand, original

1/4 c. chopped pecans, optional

Take the cream cheese from the fridge and set at room temperature for 15 minutes.

In the meantime, stir together, sour cream and brown sugar in a small bowl and set aside.

In a medium bowl combine brown sugar mixture, cream cheese, and pinch of salt. Until well mixed. Spread into 6 x 9 serving dish or other similar size. If needed, slightly heat caramel so it is pourable. Carefully spread caramel over top of whipped cream layer. Top with pecans. Serve with sliced apples and pretzels.

Store covered in refrigerator.

Angel Berry Dessert

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About 30 years ago, I worked at a roofing company. This recipe was shared with me by a sweet lady after a potluck at work. It’s strange to think that all those years have gone by, but I still love thinking of those years when I got to work with those wonderful people. I have been making this dessert “on the regular” ever since.     

This is the quickest, toss-together layered dessert. (It can even be no-bake if you buy the premade angel food cake!) It is usually prepared in a 9×13 glass dish, but it can also be made as seen here in a trifle bowl, in two or three layers. It is a make-ahead dessert so it is a fabulous option for summertime, holidays, potlucks, or a quick light dessert at home.  It’s made with simple ingredients but has amazing flavor. Whip it up soon for Mother’s Day, and pencil it in for your Memorial Day picnics or any Sunday family dinner at home. -Kathy

Ingredients

1 angel food cake cut into 1” pieces (I used 2 10-ounce pre-baked cakes from the grocery store — found in bakery area)

1 14-oz. can Eagle Brand sweetened condensed milk

1 8-oz. package cream cheese, softened

½ c. powdered sugar

pinch of salt

¼ tsp. vanilla

2 c. sweetened strawberries and juice, thawed (found in frozen section), slightly mashed

1 8-oz. container of Cool Whip

Instructions

Place cake pieces in a 9” x 13” glass dish. Mix together, in a medium bowl, the sweetened condensed milk, cream cheese, powdered sugar, salt and vanilla until smooth. Drizzle cream cheese mixture over cake pieces. Spoon strawberries over cream cheese mixture. Top with Cool Whip. Cover and refrigerate for at least 4 hours or overnight.  

Cider Donut Bundt Cake

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My closest friends are people who know and understand that it is totally acceptable to eat cake for breakfast!  I first had this Cider Donut Bundt Cake when a friend served it at a brunch.  It has the perfect mild apple flavor to have with a piping hot cup of coffee. Giving the recipe the perfect flavors for fall are the touch of wheat flour and the hint of spices that mix with the apple. And while I have been quoted as saying that “cake is simply a vehicle that enables the consumption of frosting,” you really can’t go wrong with this cake and a dusting of cinnamon sugar. – Tracy

Ingredients:

2 c. all-purpose flour

1 c. whole-wheat flour

2 tsp. ground cinnamon

½ tsp. ground ginger

1 1/2 tsp. baking powder

1/2 tsp. baking soda

½ tsp. salt

1 ¾ c. sugar

1 c. apple cider

¾ c. light vegetable oil (I use canola oil)

¾ c. unsweetened applesauce

2 tsp. pure vanilla extract

3 large eggs, at room temperature

2 T. melted butter

For Cinnamon Sugar Sprinkle:

1 T. cinnamon

2 T. sugar

Preheat oven to 350°F.

In a large bowl, lightly whisk together both flours, cinnamon, ginger, baking powder, baking soda, and salt.

In another bowl, combine sugar, cider, applesauce, oil, vanilla, and eggs.  Add egg mixture into the dry ingredients and mix well.

Pour into a very well-greased and floured bundt cake pan.  If using a flour cooking spray, spray generously.

Bake at 350 for approximately 45 minutes or until a tester comes out clean.

While cake is baking, remember to mix 1 T. of cinnamon with 2 T. of sugar for the sprinkle and set aside.

Place cake pan on a wire rack upon removal from the oven and allow to cool for 10 – 15 minutes before turning cake out onto plate.  Be careful turning out the cake as the pan itself may still be very warm.

Lightly brush cake top with melted butter and sprinkle with cinnamon sugar mixture.

Spicy Air Fried Chickpeas

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All the Christmas in July talk had me craving my Chistmas snacks.  For the last several Christmases my friend Kena has gifted us a large bag of her spicy pretzels.  They are so good and I look forward to her gift of them every year (are you reading this Kena?)!  They have the perfect combination of a salty crunch with a bit of spice to them.  The ONLY negative is that the pretzel recipe has a pretty significant about of oil in the ingredients.  I am a snacker, and often find myself looking for something to munch on.  These chickpeas satisfy my craving for that spicy crunch, but keep the snack on the healthier side  – and they let me keep looking forward to Kena’s Christmas pretzels! ~Tracy

chickpeas

Ingredients:

  • 1 15 oz. can chickpeas, drained and rinsed (I used Bush’s Organic Garbanzo Beans)
  • ½ tsp. garlic salt
  • ¼ tsp. lemon pepper
  • ½ tsp. red cayenne pepper
  • ¼ tsp. onion powder
  • 1 T. powdered ranch dressing mix
  • dash salt
  • dash black pepper
  • Canola oil cooking spray

Spread chickpeas evenly in one flat layer on paper towels.  Allow them to dry on the kitchen counter for three to four hours, rolling them occasionally so that they evenly dry on all sides.

Lightly spray chickpeas with canola oil cooking spray.  Roll them around and lightly spray again making an effort to coat them lightly, but evenly.

In a large zip style baggie, combine all dry ingredients and shake to combine well.  Add the sprayed chickpeas to the bag, seal, and gently shake to coat the chickpeas with the spice mixture.

Place chickpeas in the basket of air fryer and cook on 340 for 14-16 minutes. You can click here for the link to my air fryer.

Air fryers vary in power, so begin to check the chickpeas at about the 14 minute mark for the desired crispiness.  My family likes them very crispy, but I don’t mind them with a little softness in the center.  You can experiment with what you like.

Chickpeas are ZERO WW points!  Some may argue that with the cooking spray these should be counted on WW, but per serving I’m not going to count the negligible amount.

Lemon Cheesecake

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Let me tell you a little story about how we stole a cheesecake from my sister.  It was totally by accident, I swear.  It was the day before Christmas Eve that we drove to my sister Tracy’s house for our side of the family’s Christmas celebration.  Tracy lives about two and half hours from us so we’re talking about a fairly significant road trip here.  When we got there, we put the food items we brought in their spare fridge in their garage.  Fun was had, gifts were opened, food was eaten and then returned to the garage fridge until time to go home. 

Fast forward to time to load the car.  My husband grabbed our food from the garage fridge before heading home.  We arrived home very late so we left the food in the car, since it was plenty cold outside.  The next morning, we realized we had an extra cake carrier, containing a creamy, dreamy pumpkin cheesecake that was meant for Tracy’s in-laws Christmas that day.  Oops!  Luckily, Tracy found it hilarious that we accidentally stole her cheesecake… after the initial shock wore off. 

My poor husband felt so bad that he offered to drive it all the way to their house.  Tracy insisted it was not necessary but my nephew was not so easily consoled.  He was looking forward to that cheesecake. (Can’t say I blame him…it was beyond delicious.  I tried really hard to feel guilty as I ate it).  As consolation, I offered to make him any cheesecake flavor he wanted for his upcoming birthday. That’s where this Lemon Cheesecake comes into play.  This was the birthday cheesecake he chose. 

His birthday was a month ago and I’ve made it again since then, plus I plan to make it for Easter as well.  It’s the kind of dessert that’s both rich and refreshing at the same time…it leaves you wanting more!  The crust is buttery, the filling is creamy, and the topping is an extra punch of sweet, tart lemon.  Worth every bit of effort to make all three components.  It’s sure to impress everyone who tastes it!  In fact, I am impressed every time I make it, if I do say so myself.  It’s hard to be humble.   ~Erin 

Lemon Curd Topping Ingredients:

  • The zest of 4-5 lemons
  • 1 ½ c. sugar
  • ¼ lb. (1 stick) real butter, room temperature
  • 4 large eggs
  • ½ c. fresh lemon juice
  • A scant 1/8 tsp. salt (a generous pinch)

Crust Ingredients:

  • 3 c. finely crushed graham crackers (I crush them in a gallon baggie with a rolling pin.)
  • ½ c. sugar
  • 1 1/3 sticks of real butter, melted

Filling Ingredients:

  • 24 oz. cream cheese, room temperature
  • 1 ¼ c. sugar
  • 3 eggs, room temperature*
  • The zest of 5 lemons (avoid the white pith)
  • ¼ c. fresh lemon juice
  • ½ tsp. pure vanilla extract

Instructions for Lemon Curd Topping:

In a medium sauce pan, combine the lemon zest with the sugar.

Cream the butter into the sugar/zest mixture.

Add the eggs, one at a time, until fully combined; then stir in the lemon juice and salt until combined.

Cook over low/medium heat until thickened (about 10 minutes), stirring constantly, or until it coats the back of a spoon.  It may simmer slightly but don’t let it come to a boil.

Remove from the heat and allow to cool; transfer to the refrigerator to cool for at least 4 hours.

Run through a fine mesh strainer or cheesecloth if bits of egg are present in the curd.

Instructions for Crust:

Preheat the oven to 350°F.

In a large baggie, crush graham crackers a few at a time (I use a rolling pin to crush them) until you have approximately 3 cups.

Add to a medium bowl and stir in the sugar until well combined.

Stir in the melted butter until crumbs are well-coated.

Press graham crackers into the bottom and up the sides of a nine-inch spring form pan.

Bake for around 15 minutes.

Removed from the oven and set aside to cool.

Instructions for Filling:

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer.

Add eggs, one at a time, thoroughly incorporating each one before adding the next.

Stir in lemon juice, lemon zest, and vanilla and combine thoroughly.

Add the filling to the crust and bake in the preheated oven for 50-55 minutes. 

Remove from the oven an allow to cool for 30 minutes at room temp.  Transfer to the fridge to cool for at least 4 hours. Removed the sides of the spring form pan and spread on the lemon curd topping before slicing and  serving.

Chile Rellenos Breakfast Bake

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I love a dish that is versatile.  My favorite foods are those that you can eat any time of day …. breakfast, lunch, dinner. This twist on a Mexican classic is perfect for any time of day, whether you just want something easy and yummy to eat, or you’re looking for something to have for your next brunch or baby shower!  Anytime of day you make it, it’s guaranteed to be a hit. Generally breaded and fried, the chili relleno is loaded with flavor, but who has time (or the allotted calories) for fried foods? In this dish the green chilies add the perfect amount of flavor, but they are not spicy. This recipe mixes up quickly and bakes while you accomplish other things on your to-do list. Served alongside fruit salad or a green salad it is totally delicious!  ~ Kathy

Ingredients: 
  • 8 eggs
  • ½ c. Greek yogurt*
  • 1 c. Colby jack cheese, shredded
  • 1 T 2% milk
  • 1/3 c. Bisquick baking mix
  • 7 oz. can mild, diced green chilies
  • ¼ tsp salt
  • 1/8 tsp pepper
  • Dash garlic powder
  • Dash onion powder

Instructions:  

  1. Preheat oven to 350˚
  2. Grease a 9×13 casserole dish.
  3. In a large bowl crack 6 eggs, add Greek yogurt and mix well.
  4. In a small bowl, combine the baking mix, milk and remaining two eggs. Combine well and ensure there are no lumps. Add to egg mixture in the large bowl.
  5. Stir in cheese, green chilies and seasonings.
  6. Pour into greased baking dish. Cover with foil and bake 15 minutes. Uncover and bake for approximately 30 more minutes, or until completely set in the center.
  7. *If you do not have Greek yogurt, you can substitute sour cream, but this will change the WW Points.

WW Freestyle Info.:  This recipe makes 6 generous servings that are 4 points each. With reduced fat cheese, you can reduce that to 3 points!

    Orange Cranberry White Chocolate Bars

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    Each year, I search and search for a recipe to send out with my Christmas cards. I found a similar recipe to this, tweaked it just a bit, and perfection was born. These have a ton of great flavor…they are a little sweet and a whole lot of delicious! You can use light or regular cream cheese for the frosting, add a little more or a little less orange zest, depending on your taste. Completely customizable to your tastes.  Plus, they turn out really pretty. Great for a holiday cookie exchange, gifts to neighbors, or to devour yourself! They are ah-maz-ing!! ~Kathy

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    Blondie:

    • 1 stick (8 Tablespoons) butter
    • 1 1/3 c. packed light brown sugar
    • 2 large eggs
    • ½ tsp. vanilla extract
    • 1 tsp. freshly grated orange zest
    • 2 1/8 c. flour
    • 1 1/2 tsp. baking powder
    • 1/4 tsp. salt
    • 1/8 tsp. ground cinnamon
    • 1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout
    • the batter)
    • 4 ounces white baking chocolate, coarsely chopped or 1/2 ­ 2/3 cup white chocolate chips

    Frosting / Topping:

    • 1 package (8 oz.) cream cheese, softened (regular or light)
    • 3/4 c. powdered sugar
    • Pinch salt
    • 1/2 tsp. vanilla extract
    • 2 tsp. freshly grated orange zest
    • 4 oz. white baking chocolate, melted
    • 1/2 c. dried cranberries, coarsely chopped

    Instructions: 

    1. Preheat the oven to 350˚F and lightly grease a 9×13 ­inch pan with cooking spray.
    2. In a microwave­-safe bowl, melt the butter.
    3. Stir in the brown sugar until well­-combined.
    4. Whisk in the eggs, vanilla extract and orange zest.
    5. Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the cranberries and white chocolate.
    6. Spread the batter evenly in the prepared pan.
    7. Bake for 18­-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!
    8. Let the bars cool completely in the pan.
    9. For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2­-3 minutes).
    10. Mix in the vanilla.
    11. Add about half of the melted chocolate and mix until creamy.
    12. Spread the frosting onto the cooled bars.
    13. Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.
    14. Serve chilled or at room temperature.

    3C Oatmeal Cookies ~ Chocolate, Coconut, Cranberries

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    I bake cookies.  Often. OK, too often.  Actually, I take that back – it’s always a good time for cookies!  I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites.  So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection!  This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness.  Try ‘em today! ~Tracy

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    Ingredients:
    • 1 c. stick butter, softened to room temperature
    • ¾ c. brown sugar
    • ½ c. granulated sugar
    • 2 eggs
    • 1 tsp. vanilla
    • 1 ½ c. all-purpose flour
    • 1 tsp. baking soda
    • ½ tsp. salt
    • 2 ½ c. quick cook oats
    • 1 c. dried Cranberries
    • 4 oz. semisweet chocolate, chopped into small chunks
    • 1 ½ c. toasted coconut (see note)

    Instructions:

    1. Preheat oven to 350 degrees.
    2. Beat eggs and sugars together until creamy.
    3. Add eggs and vanilla.
    4. Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
    5. Stir in oatmeal and cranberries just until mixed into cookie mixture.
    6. Gently stir in the toasted coconut to avoid breaking it up.
    7. Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
    8. Bake approximately 10-12 minutes (cooking times vary by oven).
    9. Cool on rack before serving.

    Note: To toast coconut, thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.

    Pumpkin Spice Greek Yogurt Pancakes

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    I am crazy about pumpkin pie, but I pretty much only have it two times a year – at Thanksgiving and Christmas.  It’s not at all at a hard pie to make, but it just seems like a holiday pie to me! That said, I LOVE making other pumpkin recipes all year long, but since I ate pretty much whatever I wanted from the time the plane took off for our girls’ trip in Nashville in mid-October until Thanksgiving, I was wanting something I could eat that seemed indulgent – but would allow my pants to continue to fit by Christmas. 

    I decided to see if Tracy’s Greek Yogurt Pancakes could become pumpkin-spiced, and I SO happy with the result.  Paired with your favorite syrup, these have just the right amount of pumpkin and not-at-all-secret spices to make you feel like you’re having a serious dessert.  These are definitely going on our Christmas morning menu – and a few other days in between, I’m sure, since my 5 year old has requested them several times, even though the recipe has only existed for about a week!  Hope you and yours enjoy them as much as we do.  ~Robin

    PumpkinSpiceGreekYogurtPancakes_logo

    Ingredients:

    • 2 c. plain nonfat Greek yogurt
    • 1 c. pumpkin puree
    • 1 c. all-purpose flour
    • 2 tsp. baking soda
    • ¾ tsp. ground cinnamon
    • ¾ tsp. ground ginger
    • ½ tsp. (or very slightly more) ground nutmeg
    • ¼ c. plus 1 T. sugar
    • 1 tsp. salt
    • 4 eggs, slightly beaten
    • 1 tsp. vanilla

    Instructions:

    1. Pour Greek yogurt and pumpkin puree into a medium sized mixing bowl or the bowl of electric stand mixer. Combine all dry ingredients and add to yogurt/pumpkin mixture. Mix just until dry ingredients are incorporated well.
    2. Combine eggs and vanilla. Add to yogurt mixture and mix until well combined.
    3. Cook in sprayed skillet or griddle pan until each side is golden brown (on medium or a little cooler). You can gauge when to flip each pancake when bubbles begin to form on the uncooked side.

    WW Freestyle Info.: Makes 24 pancakes at approximately 5-inch diameter each. Each pancake is 1 point.