30+ Gingerbread Recipes

     Can you believe Christmas is only 3 days away?  I feel like this year it has come faster then ever before.  I don't know if it's because Thanksgiving was late this year or because I did a crazy amount of baking in December.  How much baking?  Well I ended up taking 24 holiday orders which totaled 41 dozen decorated sugar cookies, 9 dozen other cookies, 2 dozen fudge, 6 dozen hot cocoa on a stick, 8 dozen chocolate covered pretzels, and a few miscellaneous items.   Needless to say, I'm ready for my days off this week!

      Since Christmas is almost here, I wanted my last round up of the year to be holiday themed.  Nothing says Christmas like gingerbread and I've gathered quite a lot of delicious recipes!  The funny part is, I've never made anything gingerbread before last week!  As I was looking through my recipe index I couldn't believe I've never made anything with gingerbread flavor because I sure to eat a lot of it!

Gingerbread Recipes

1.  Gingerbread Cut Out Cookies from bake.love.give

2.  Gingerbread Molasses Cookies from Running to the Kitchen

3.  Chocolate-Stuffed Gingerbread Cookies from i heart eating

4.  Gingerbread Monkey Bread

5. Gingerbread Cupcakes from Organized Island

6.  Double Ginger Apple Gingerbread from Healthy.Delicious

7.  White Chocolate Gingerbread Biscotti from Chocolate Moosey

8.  Gingerbread Cupcakes from Shugary Sweets

9.   Gingerbread Spice Caramels from bake.love.give

10.  Gingerbread Baby Cakes from Karen's Kitchen Stories

11.  Spicy Chocolate Ginger Guys from Snappy Gourmet

12.  Three Ginger Gingersnaps from bake.love.give

13.  Gingerbread Pancakes from i heart eating

14.  Gingersnap S'mores from Healthy.Delicious

15.  Gingerbread Spice Syrup (for Gingerbread Lattes) from An Edible Mosaic

16.  Gingerbread Men Cookies from Chocolate, Chocolate, and More

17.  Apple Butter Gingerbread Loaf from Dizzy Busy and Hungry

18.  Gingerbread Cupcakes with Orange Icing from Noble Pig

19.  Gingerbread Popcorn from An Edible Mosaic

20.  Cocoa Ginger Crisps from Chocolate, Chocolate, and More
21.  Gingerbread Donuts with Vanilla Bean Glaze from All Day I Dream About Food 
22.  Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting from Busy in Brooklyn
23.  Apple and Red Currant Cobbler with Gingerbread Topping from Kitchen Tested
24.  Gingerbread Rice Krispie Treats from Shugary Sweets
25.  Gingerbread Waffles from The Kitchen is My Playground
26.  Gingerbread Cinnamon Rolls from Love From the Oven
27.  Gingerbread Pancakes from Growing up Gabel
28.  Chocolate Gingerbread Cupcakes with Cream Cheese Frosting from Chocolate Moosey
29.  Gingerbread Waffles with Maple Pecan Syrup from Canadian Tire Kitchen Crew
30.  Gingerbread Whoopie Pies from diethood
31.  Gingerbread Cake with Whiskey Frosting from Savour Flare
32.  Gingerbread Toaster Pastries with Bourbon Pear Filling from Eat the Love
33.  Holiday Gingerbread Loaves from Canadian Tire Kitchen Crew

     Can you believe Christmas is only 3 days away?  I feel like this year it has come faster then ever before.  I don't know if it's because Thanksgiving was late this year or because I did a crazy amount of baking in December.  How much baking?  Well I ended up taking 24 holiday orders which totaled 41 dozen decorated sugar cookies, 9 dozen other cookies, 2 dozen fudge, 6 dozen hot cocoa on a stick, 8 dozen chocolate covered pretzels, and a few miscellaneous items.   Needless to say, I'm ready for my days off this week!

      Since Christmas is almost here, I wanted my last round up of the year to be holiday themed.  Nothing says Christmas like gingerbread and I've gathered quite a lot of delicious recipes!  The funny part is, I've never made anything gingerbread before last week!  As I was looking through my recipe index I couldn't believe I've never made anything with gingerbread flavor because I sure to eat a lot of it!

Gingerbread Recipes

1.  Gingerbread Cut Out Cookies from bake.love.give

2.  Gingerbread Molasses Cookies from Running to the Kitchen

3.  Chocolate-Stuffed Gingerbread Cookies from i heart eating

4.  Gingerbread Monkey Bread

5. Gingerbread Cupcakes from Organized Island

6.  Double Ginger Apple Gingerbread from Healthy.Delicious

7.  White Chocolate Gingerbread Biscotti from Chocolate Moosey

8.  Gingerbread Cupcakes from Shugary Sweets

9.   Gingerbread Spice Caramels from bake.love.give

10.  Gingerbread Baby Cakes from Karen's Kitchen Stories

11.  Spicy Chocolate Ginger Guys from Snappy Gourmet

12.  Three Ginger Gingersnaps from bake.love.give

13.  Gingerbread Pancakes from i heart eating

14.  Gingersnap S'mores from Healthy.Delicious

15.  Gingerbread Spice Syrup (for Gingerbread Lattes) from An Edible Mosaic

16.  Gingerbread Men Cookies from Chocolate, Chocolate, and More

17.  Apple Butter Gingerbread Loaf from Dizzy Busy and Hungry

18.  Gingerbread Cupcakes with Orange Icing from Noble Pig

19.  Gingerbread Popcorn from An Edible Mosaic

20.  Cocoa Ginger Crisps from Chocolate, Chocolate, and More
21.  Gingerbread Donuts with Vanilla Bean Glaze from All Day I Dream About Food 
22.  Gingerbread Cupcakes with Brown Sugar Cream Cheese Frosting from Busy in Brooklyn
23.  Apple and Red Currant Cobbler with Gingerbread Topping from Kitchen Tested
24.  Gingerbread Rice Krispie Treats from Shugary Sweets
25.  Gingerbread Waffles from The Kitchen is My Playground
26.  Gingerbread Cinnamon Rolls from Love From the Oven
27.  Gingerbread Pancakes from Growing up Gabel
28.  Chocolate Gingerbread Cupcakes with Cream Cheese Frosting from Chocolate Moosey
29.  Gingerbread Waffles with Maple Pecan Syrup from Canadian Tire Kitchen Crew
30.  Gingerbread Whoopie Pies from diethood
31.  Gingerbread Cake with Whiskey Frosting from Savour Flare
32.  Gingerbread Toaster Pastries with Bourbon Pear Filling from Eat the Love
33.  Holiday Gingerbread Loaves from Canadian Tire Kitchen Crew

reade more... Résuméabuiyad

Caramel stuffed snickerdoodles

Historically, I have never been a big proponent of stuffing cookies with other things. It's not that I don't like eating them, because I do, but my big issue is that it just tastes too long. I have a hard time shaping the dough around the filling since my cookies don't usually turn out as pretty as I'd like. Also, my cookies tend to spring leaks so they get pretty ugly (and messy).

I made an exception to this and on a whim decided to bake up some caramel stuffed snickerdoodles. I hadn't made any snickerdoodles this year and thought that a caramel stuffed one would be mighty tasty. I already had pre-packaged caramels in the pantry so I used those. The hardest part about making these cookies was unwrapping the caramels - the shaping part was easy since the dough was pliable and forgiving.

This was the second type of cookies that I sent to my recipient for the online cookie exchange. I heard that she and her fiance enjoyed them both. One bad thing about these cookies is that the caramel hardened pretty quickly so they were quite chewy. I'd recommend eating these cookies while they are warm (you can always microwave them for 15 seconds to soften them up if needed). One other nitpicky thing is that the caramel leaked to the bottom of the cookie. If you want to help prevent them from leaking, you can turn the cookies upside down while they are cooling.

Hope the tips I provided above are helpful. These were very yummy cookies, and I'd definitely make them again.
Caramel stuffed snickerdoodles

• 2 and 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 cups (2 sticks) unsalted butter, room temperature
• 1 and 1/2 cups sugar
• 2 large eggs
• 36 unwrapped caramels (you can use homemade as well)
• 2 TBSP sugar
• 2 teaspoons ground cinnamon

Directions

Preheat your oven to 350 degrees F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Using a cookie scoop (or a spoon), scoop out portions of dough and flatten them with your hand. Place an unwrapped caramel in the middle and wrap the dough around it completely. Then shape dough into balls and roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes (mine baked for 12). Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Yield: I halved the recipe above, used a medium cookie scoop and got 18 cookies

Source: Adapted from my snickerdoodle post

Historically, I have never been a big proponent of stuffing cookies with other things. It's not that I don't like eating them, because I do, but my big issue is that it just tastes too long. I have a hard time shaping the dough around the filling since my cookies don't usually turn out as pretty as I'd like. Also, my cookies tend to spring leaks so they get pretty ugly (and messy).

I made an exception to this and on a whim decided to bake up some caramel stuffed snickerdoodles. I hadn't made any snickerdoodles this year and thought that a caramel stuffed one would be mighty tasty. I already had pre-packaged caramels in the pantry so I used those. The hardest part about making these cookies was unwrapping the caramels - the shaping part was easy since the dough was pliable and forgiving.

This was the second type of cookies that I sent to my recipient for the online cookie exchange. I heard that she and her fiance enjoyed them both. One bad thing about these cookies is that the caramel hardened pretty quickly so they were quite chewy. I'd recommend eating these cookies while they are warm (you can always microwave them for 15 seconds to soften them up if needed). One other nitpicky thing is that the caramel leaked to the bottom of the cookie. If you want to help prevent them from leaking, you can turn the cookies upside down while they are cooling.

Hope the tips I provided above are helpful. These were very yummy cookies, and I'd definitely make them again.
Caramel stuffed snickerdoodles

• 2 and 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 1 cups (2 sticks) unsalted butter, room temperature
• 1 and 1/2 cups sugar
• 2 large eggs
• 36 unwrapped caramels (you can use homemade as well)
• 2 TBSP sugar
• 2 teaspoons ground cinnamon

Directions

Preheat your oven to 350 degrees F. Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Using a cookie scoop (or a spoon), scoop out portions of dough and flatten them with your hand. Place an unwrapped caramel in the middle and wrap the dough around it completely. Then shape dough into balls and roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes (mine baked for 12). Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Yield: I halved the recipe above, used a medium cookie scoop and got 18 cookies

Source: Adapted from my snickerdoodle post

reade more... Résuméabuiyad

White chocolate funfetti pudding cookies

Have you ever been part of a cookie swap?  My friend Leigh hosts one at her house every year, but I also participate in an online cookie swap. My online cooking friends and I started a new tradition of swapping cookies with each other, and last year was the first time I participated. I got assigned someone who is local (and whom I've never met in person yet, but I hope to soon), and I decided to bake her something festive for the holidays - white chocolate funfetti pudding cookies. Pudding cookies have been on my to-bake list for a while now, and I finally get to cross them off my list.

The cookies were soft and chewy from the pudding mix, and the white chocolate and sprinkles made them more festive, flavorful and fun. I used a french vanilla pudding mix for my cookies but I bet that the cheesecake one would taste just as good. I've heard that the reason pudding cookies work so well is because of the cornstarch in the pudding mix. Try them and let me know what you think.

My cookie recipient will also receive another batch of cookies that I will share with you soon. I hope that she and her fiance' enjoy these.

White chocolate funfetti pudding cookies

• 2¼ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3.4 oz package cheesecake or vanilla pudding mix
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white chocolate chips
• ½ cup rainbow sprinkles

Directions
Preheat your oven to 350 degrees F.

Line two baking sheets with parchment paper or use a silicone baking mat. Set aside.

In a large bowl, whisk together the flour, baking soda, salt, and dry pudding mix. Set aside.

In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium to medium-high speed until light and fluffy. Add eggs and vanilla and continue to mix until they are fully incorporated.

Turn the mixer down to low and slowly add the dry ingredients. Then add the sprinkles and chocolate chips. The mixture will be very thick.

Using a cookie scoop or two spoons, scoop out the dough into 1-inch balls and place on the prepared baking pans.

Bake in your preheated oven for about 10-12 minutes (I baked for 10 minutes) or until the tops are slightly golden. Turn off the oven, remove the pan and allow the cookies to cool completely.

Cookies can be stored in an airtight container at room temperature for several days.

Yield: I used my medium cookie scoop and got 3 dozen (36) cookies

Source: The Recipe Critic

Have you ever been part of a cookie swap?  My friend Leigh hosts one at her house every year, but I also participate in an online cookie swap. My online cooking friends and I started a new tradition of swapping cookies with each other, and last year was the first time I participated. I got assigned someone who is local (and whom I've never met in person yet, but I hope to soon), and I decided to bake her something festive for the holidays - white chocolate funfetti pudding cookies. Pudding cookies have been on my to-bake list for a while now, and I finally get to cross them off my list.

The cookies were soft and chewy from the pudding mix, and the white chocolate and sprinkles made them more festive, flavorful and fun. I used a french vanilla pudding mix for my cookies but I bet that the cheesecake one would taste just as good. I've heard that the reason pudding cookies work so well is because of the cornstarch in the pudding mix. Try them and let me know what you think.

My cookie recipient will also receive another batch of cookies that I will share with you soon. I hope that she and her fiance' enjoy these.

White chocolate funfetti pudding cookies

• 2¼ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3.4 oz package cheesecake or vanilla pudding mix
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups white chocolate chips
• ½ cup rainbow sprinkles

Directions
Preheat your oven to 350 degrees F.

Line two baking sheets with parchment paper or use a silicone baking mat. Set aside.

In a large bowl, whisk together the flour, baking soda, salt, and dry pudding mix. Set aside.

In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and sugars on medium to medium-high speed until light and fluffy. Add eggs and vanilla and continue to mix until they are fully incorporated.

Turn the mixer down to low and slowly add the dry ingredients. Then add the sprinkles and chocolate chips. The mixture will be very thick.

Using a cookie scoop or two spoons, scoop out the dough into 1-inch balls and place on the prepared baking pans.

Bake in your preheated oven for about 10-12 minutes (I baked for 10 minutes) or until the tops are slightly golden. Turn off the oven, remove the pan and allow the cookies to cool completely.

Cookies can be stored in an airtight container at room temperature for several days.

Yield: I used my medium cookie scoop and got 3 dozen (36) cookies

Source: The Recipe Critic

reade more... Résuméabuiyad

Gingerbread Monkey Bread with King's Hawaiian Rolls

Disclosure: I got this product as part of an advertorial. 

     With the holidays almost here I've been busy planning my menus.  I have a party this weekend, I need a good breakfast entree, and a few desserts for Christmas Day.  I am always overwhelmed by the amount of recipes out there so this holiday King's Hawaiian is helping me with my holiday food.

      King's Hawaiian carries a full line of bread products from dinner rolls and sweet rolls to hamburger buns and sweet round bread.  I really love the sweet round bread.  This weekend I'm using it to make a bread bowl for my spinach dip.  The sweetness of the bread really pairs nicely with the savory dip.  The outside of the bread is firm and makes for a great bowl while the inside is fluffy and delicious.

      Then I started thinking about breakfast.  I wanted easy because I've been baking non-stop over the past 3 weeks and need a break.  My first though was monkey bread but I wasn't sure how to make that work.  My next thought was gingerbread.  I put the two together and came up with this delicious Gingerbread Monkey Bread recipe!

       The bread gets crisp on the outside but is soft and sweet on the inside.   It tastes like gingerbread and is gooey and delicious.  It's the perfect Christmas morning breakfast or it would be great for a mid-day snack as well.  Give it a try, it only takes a few minutes and it'll look like you've been in the kitchen all morning!

Gingerbread Monkey Bread (a Hezzi-D original)

For the bread:
1 package King's Hawaiian Savory Butter Dinner Rolls (12 count)
1 egg
1/4 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 c. sugar

For the topping:
4 T.  butter, melted
3 T. molasses
3/4 c. brown sugar
1 t. ginger

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray.

2.  Cut each dinner roll into 4, 6, or 8 pieces and place in a large bowl.  I cut them into different amounts so that the pieces were not all the same size. 

3.  In a small bowl beat the egg.  Add in the molasses, cinnamon, ginger, cloves, and sugar and mix well.  Pour over top of the bread in the large bowl and toss to coat.

4.  Arrange the bread pieces in the Bundt pan evenly.

5.   In a small bowl combine the butter, molasses, brown sugar, and ginger.  Pour evenly over top of the bread in the Bundt pan.  Bake for 15-20 minutes.

6.  Remove from oven and allow to cool for 15.  Run a knife around the edge of the pan and then invert onto a plate.  Cut into slices and serve.

Connect with King's Hawaiian:

Twitter: @KingsHawaiian
Facebook: www.Facebook.com/KingsHawaiian

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

Disclosure: I got this product as part of an advertorial. 

     With the holidays almost here I've been busy planning my menus.  I have a party this weekend, I need a good breakfast entree, and a few desserts for Christmas Day.  I am always overwhelmed by the amount of recipes out there so this holiday King's Hawaiian is helping me with my holiday food.

      King's Hawaiian carries a full line of bread products from dinner rolls and sweet rolls to hamburger buns and sweet round bread.  I really love the sweet round bread.  This weekend I'm using it to make a bread bowl for my spinach dip.  The sweetness of the bread really pairs nicely with the savory dip.  The outside of the bread is firm and makes for a great bowl while the inside is fluffy and delicious.

      Then I started thinking about breakfast.  I wanted easy because I've been baking non-stop over the past 3 weeks and need a break.  My first though was monkey bread but I wasn't sure how to make that work.  My next thought was gingerbread.  I put the two together and came up with this delicious Gingerbread Monkey Bread recipe!

       The bread gets crisp on the outside but is soft and sweet on the inside.   It tastes like gingerbread and is gooey and delicious.  It's the perfect Christmas morning breakfast or it would be great for a mid-day snack as well.  Give it a try, it only takes a few minutes and it'll look like you've been in the kitchen all morning!

Gingerbread Monkey Bread (a Hezzi-D original)

For the bread:
1 package King's Hawaiian Savory Butter Dinner Rolls (12 count)
1 egg
1/4 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/4 c. sugar

For the topping:
4 T.  butter, melted
3 T. molasses
3/4 c. brown sugar
1 t. ginger

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray.

2.  Cut each dinner roll into 4, 6, or 8 pieces and place in a large bowl.  I cut them into different amounts so that the pieces were not all the same size. 

3.  In a small bowl beat the egg.  Add in the molasses, cinnamon, ginger, cloves, and sugar and mix well.  Pour over top of the bread in the large bowl and toss to coat.

4.  Arrange the bread pieces in the Bundt pan evenly.

5.   In a small bowl combine the butter, molasses, brown sugar, and ginger.  Pour evenly over top of the bread in the Bundt pan.  Bake for 15-20 minutes.

6.  Remove from oven and allow to cool for 15.  Run a knife around the edge of the pan and then invert onto a plate.  Cut into slices and serve.

Connect with King's Hawaiian:

Twitter: @KingsHawaiian
Facebook: www.Facebook.com/KingsHawaiian

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.

reade more... Résuméabuiyad

Pomegranate White Wine Panna Cotta: Memorable Holiday Meals with Gallo Family Vineyards #SundaySupper

    It's the holiday season and this week I'm celebrating with my family and wine from Gallo Family Vineyards!  I love this time of year for two reasons.  One is that I get to see my family and friends a lot more than normal and the other is that I get to make everyone a lot of good food.  Last weekend I was lucky enough to have my brother and his fiancée come to visit for the holidays.  Whenever they come to town he likes to choose what I make for dinner then I wow him with a dessert of my choosing.

    
    He also usually brings us a bottle of wine that we have with dinner.  I know whenever I go anywhere around the holidays and don’t know what to take with me, a great hostess gift is always a bottle of one of my favorite wines.  So in anticipation of having wine with dinner, I decided to work up a menu plan for the weekend and include some of my go to wines as both beverages and in the meals.  Lucky for me this was the perfect time to make my meal for this week's #SundaySupper which is featuring Gallo Family Vineyards!  

     Gallo Family Vineyards offers 16 different wines year-round, including Moscato, Hearty Burgundy, Pinot Grigio and more. To learn about all of the wines visit
http://www.gallofamily.com/our-wines.html .

      Gallo Family Vineyards also has a program called Every Cork Counts.   Every day, 8 million seniors in the U.S. face the threat of hunger-that's one in every six seniors.  From now until Dec. 31, 2013, Gallo Family Vineyards is partnering with Meals On Wheels Association of America to fight hunger with the Every Cork Counts campaign.  To learn more and to help fight hunger visit http://www.EveryCorkCounts.com. 

    I'm so thankful that I have enough food to eat and enough to share with my family.  So when my arrived I served baked brie cheese en croute as a snack before dinner.  For dinner we had Polenta over Mozzarella, Greens, and Sausage along with salads and bread which I served with Gallo Family Vineyards Cabernet Sauvignon.  Then came dessert.  As you know, dessert is my specialty.  I had a bottle of Gallo Family Vineyards Moscato and decided to use it in both my dessert and a beverage for the dessert course to make a great ending for our memorable holiday meal.

     The Moscato is such a crisp wine with some sweetness that made a wonderful cranberry sangria.  I served that with a Pomegranate White Wine Panna Cotta.  The colors were beautiful and the creaminess of the panna cotta worked so well with the sweetness of the wine and the tartness of the pomegranate seeds.  Overall a perfect dessert.


 Pomegranate White Wine Panna Cotta (adapted from Pastry Affair)


For the Vanilla Panna Cotta:
1 packet (2 1/4 t.) unflavored powdered gelatin
3 T. cold water
1 c. heavy cream
1 c. 2% milk
¼ c. granulated sugar
½ t. salt
2 t. vanilla 

For the Pomegranate White Wine Syrup:
1 c. Gallo Family Vineyards Moscato wine
1 T. sugar
3/4 c. pomegranate seeds

1.  Pour the water into a small bowl and sprinkle with gelatin.  Whisk together and allow to sit for 5 minutes.

2.  In a large saucepan combine the heavy cream, milk, sugar, and salt over medium heat.  Bring to a simmer, stirring constantly.  Add in the gelatin mixture and stir constantly for 2 minutes.  

3.  Remove from heat and stir in vanilla.

4.  Divide evenly between 4 individual dishes.  Refrigerate for at least 4-6 hours.

5.  To make the syrup, bring the Moscato and sugar to a slow simmer in a medium saucepan over medium heat.  Add in 1/4 cup of pomegranate seeds.  Simmer until the wine reduces by half then remove from heat and strain the pomegranate seeds out of the syrup.  Refrigerate the syrup until ready to use. 

6.  To serve remove the panna cotta from the refrigerator. Spoon the syrup on top of the panna cottas and sprinkle with remaining pomegranate seeds.  Serve immediately. 

Want to have some more fun with Gallo Family Vineyards?  You can build your own family crest here:  www.crestcreator.com 

Connect with Gallo Family Vineyards on Facebook, Twitter, Instagram, and YouTube. Their website has information on all GFV wines.

See all the delicious recipes this week!

• Clementine, Whiskey & Wine Cocktail by Foxes Love Lemons
• Mandarin Spice Mulled Wine by girlichef
• Cabernet-Shallot Mushroom Cheeseburgers by The Weekend Gourmet
• Crock Pot Beef Bourguignon by The Dinner-Mom
• Easy Cranberry Bacon Stuffing by Momma's Meals
• Fettuccine with Italian Sausage and Mascarpone by The Foodie Army Wife
• Family Fondue by kimchi MOM
• Lemon White Wine Green Beans & Mushrooms by Cupcakes & Kale Chips
• Linguine with Spicy Red Clam Sauce by Supper for a Steal
• Baked Stuffed Pork Chops with Moscato Gravy by Webicurean
• Moscato Orange Chicken with Olives by The Not So Cheesy Kitchen
• Moscato Stone Crab Scampi by Family Foodie
• Mushroom Risotto by The Messy Baker
• Portabellas Stuffed with Cabernet Onions and Gorgonzola by The Wimpy Vegetarian
• Red Wine Risotto by Shockingly Delicious
• Short Ribs With Pasta by Magnolia Days
• Pomegranate White Wine Panna Cotta by Hezzi-D's Books and Cooks
• Fudgy Red Wine Brownies by That Skinny Chick Can Bake
• Red Wine Chocolate Cake by Alida's Kitchen
• Red Wine Velvet Cake by The Girl In The Little Red Kitchen

 Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

    It's the holiday season and this week I'm celebrating with my family and wine from Gallo Family Vineyards!  I love this time of year for two reasons.  One is that I get to see my family and friends a lot more than normal and the other is that I get to make everyone a lot of good food.  Last weekend I was lucky enough to have my brother and his fiancée come to visit for the holidays.  Whenever they come to town he likes to choose what I make for dinner then I wow him with a dessert of my choosing.

    
    He also usually brings us a bottle of wine that we have with dinner.  I know whenever I go anywhere around the holidays and don’t know what to take with me, a great hostess gift is always a bottle of one of my favorite wines.  So in anticipation of having wine with dinner, I decided to work up a menu plan for the weekend and include some of my go to wines as both beverages and in the meals.  Lucky for me this was the perfect time to make my meal for this week's #SundaySupper which is featuring Gallo Family Vineyards!  

     Gallo Family Vineyards offers 16 different wines year-round, including Moscato, Hearty Burgundy, Pinot Grigio and more. To learn about all of the wines visit
http://www.gallofamily.com/our-wines.html .

      Gallo Family Vineyards also has a program called Every Cork Counts.   Every day, 8 million seniors in the U.S. face the threat of hunger-that's one in every six seniors.  From now until Dec. 31, 2013, Gallo Family Vineyards is partnering with Meals On Wheels Association of America to fight hunger with the Every Cork Counts campaign.  To learn more and to help fight hunger visit http://www.EveryCorkCounts.com. 

    I'm so thankful that I have enough food to eat and enough to share with my family.  So when my arrived I served baked brie cheese en croute as a snack before dinner.  For dinner we had Polenta over Mozzarella, Greens, and Sausage along with salads and bread which I served with Gallo Family Vineyards Cabernet Sauvignon.  Then came dessert.  As you know, dessert is my specialty.  I had a bottle of Gallo Family Vineyards Moscato and decided to use it in both my dessert and a beverage for the dessert course to make a great ending for our memorable holiday meal.

     The Moscato is such a crisp wine with some sweetness that made a wonderful cranberry sangria.  I served that with a Pomegranate White Wine Panna Cotta.  The colors were beautiful and the creaminess of the panna cotta worked so well with the sweetness of the wine and the tartness of the pomegranate seeds.  Overall a perfect dessert.


 Pomegranate White Wine Panna Cotta (adapted from Pastry Affair)


For the Vanilla Panna Cotta:
1 packet (2 1/4 t.) unflavored powdered gelatin
3 T. cold water
1 c. heavy cream
1 c. 2% milk
¼ c. granulated sugar
½ t. salt
2 t. vanilla 

For the Pomegranate White Wine Syrup:
1 c. Gallo Family Vineyards Moscato wine
1 T. sugar
3/4 c. pomegranate seeds

1.  Pour the water into a small bowl and sprinkle with gelatin.  Whisk together and allow to sit for 5 minutes.

2.  In a large saucepan combine the heavy cream, milk, sugar, and salt over medium heat.  Bring to a simmer, stirring constantly.  Add in the gelatin mixture and stir constantly for 2 minutes.  

3.  Remove from heat and stir in vanilla.

4.  Divide evenly between 4 individual dishes.  Refrigerate for at least 4-6 hours.

5.  To make the syrup, bring the Moscato and sugar to a slow simmer in a medium saucepan over medium heat.  Add in 1/4 cup of pomegranate seeds.  Simmer until the wine reduces by half then remove from heat and strain the pomegranate seeds out of the syrup.  Refrigerate the syrup until ready to use. 

6.  To serve remove the panna cotta from the refrigerator. Spoon the syrup on top of the panna cottas and sprinkle with remaining pomegranate seeds.  Serve immediately. 

Want to have some more fun with Gallo Family Vineyards?  You can build your own family crest here:  www.crestcreator.com 

Connect with Gallo Family Vineyards on Facebook, Twitter, Instagram, and YouTube. Their website has information on all GFV wines.

See all the delicious recipes this week!

• Clementine, Whiskey & Wine Cocktail by Foxes Love Lemons
• Mandarin Spice Mulled Wine by girlichef
• Cabernet-Shallot Mushroom Cheeseburgers by The Weekend Gourmet
• Crock Pot Beef Bourguignon by The Dinner-Mom
• Easy Cranberry Bacon Stuffing by Momma's Meals
• Fettuccine with Italian Sausage and Mascarpone by The Foodie Army Wife
• Family Fondue by kimchi MOM
• Lemon White Wine Green Beans & Mushrooms by Cupcakes & Kale Chips
• Linguine with Spicy Red Clam Sauce by Supper for a Steal
• Baked Stuffed Pork Chops with Moscato Gravy by Webicurean
• Moscato Orange Chicken with Olives by The Not So Cheesy Kitchen
• Moscato Stone Crab Scampi by Family Foodie
• Mushroom Risotto by The Messy Baker
• Portabellas Stuffed with Cabernet Onions and Gorgonzola by The Wimpy Vegetarian
• Red Wine Risotto by Shockingly Delicious
• Short Ribs With Pasta by Magnolia Days
• Pomegranate White Wine Panna Cotta by Hezzi-D's Books and Cooks
• Fudgy Red Wine Brownies by That Skinny Chick Can Bake
• Red Wine Chocolate Cake by Alida's Kitchen
• Red Wine Velvet Cake by The Girl In The Little Red Kitchen

 Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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Peppermint chunk fudge

One of the things that I love most about the holiday is making homemade baked goods for coworkers and friends. I get a lot of joy from baking (obviously), and I always get warm fuzzies when my sweets make people happy. I used to buy things for coworkers, but it's always a hit-or-miss situation unless I'm giving gift cards. Homemade gifts are much more personal, and when making a large batch of treats, I can always give more treats away.

An item that I make every year is peppermint bark. This year Addie helped me with the process. She helped me crush the peppermints and stir the peppermint extract into the melted white chocolate. Of course, she happily taste-tested along the way. I decided to make this a peppermint-filled year and also made peppermint chunk fudge. I absolutely adore peppermint around the holidays, and this fudge looked too amazing to pass up.

This fudge is super easy to make since it starts with a can of sweetened condensed milk. No candy thermometer needed, which is a huge bonus. I couldn't find the Andes Peppermint Chunks at my local grocery store but my Target carried them so I loaded up. You can cut the fudge into whatever sized pieces you like, depending on how many people you are giving these to.

I really enjoyed this peppermint chunk fudge. It was smooth, creamy and minty from the extract and the peppermint chunks. I could have easily eaten an entire pan, but thankfully I was giving these away and only sampled one small sliver for myself.

Peppermint chunk fudge

• 1 TBSP unsalted butter, plus some for buttering the dish (if using salted butter, omit the salt below)
• 1 can (14 oz) sweetened condensed milk
• 1 LB dark or semi-sweet chocolate chips/chunks
• 1/4 teaspoon salt
• 1/4 teaspoon peppermint extract (I recommend upping this to at least 1/2 teaspoon)
• 1 teaspoon vanilla extract
• 1 cup Andes Peppermint Chunks, divided (I found these at Target)

Directions
Generously grease or line an 8x8 inch baking pan. Scatter about half of the peppermint chunks onto the bottom of the pan and set aside.

In a double boiler (if you don't have one, simply set a heatproof bowl on top of a bowl of simmering water - make sure your bowl does not directly touch the water), melt the butter. Stir in the sweetened condensed milk and mix until both ingredients are fully mixed together.

Stir in the chocolate chips and salt and keep mixing until the chocolate is smooth and free of lumps. Add the peppermint and vanilla and mix well until your mixture gets almost too thick to pour.

Take the mixture off of the stove and transfer to your prepared baking pan. Smooth out the top and sprinkle the top with the remaining peppermint chunks.

Transfer to your refrigerator and allow it to harden for at least 3 hours. Once the fudge has set, you can slice and serve.

Yield: I doubled the recipe and cut mine into 96 half-inch squares; you can definitely cut your fudge larger

Source: A Spicy Perspective

One of the things that I love most about the holiday is making homemade baked goods for coworkers and friends. I get a lot of joy from baking (obviously), and I always get warm fuzzies when my sweets make people happy. I used to buy things for coworkers, but it's always a hit-or-miss situation unless I'm giving gift cards. Homemade gifts are much more personal, and when making a large batch of treats, I can always give more treats away.

An item that I make every year is peppermint bark. This year Addie helped me with the process. She helped me crush the peppermints and stir the peppermint extract into the melted white chocolate. Of course, she happily taste-tested along the way. I decided to make this a peppermint-filled year and also made peppermint chunk fudge. I absolutely adore peppermint around the holidays, and this fudge looked too amazing to pass up.

This fudge is super easy to make since it starts with a can of sweetened condensed milk. No candy thermometer needed, which is a huge bonus. I couldn't find the Andes Peppermint Chunks at my local grocery store but my Target carried them so I loaded up. You can cut the fudge into whatever sized pieces you like, depending on how many people you are giving these to.

I really enjoyed this peppermint chunk fudge. It was smooth, creamy and minty from the extract and the peppermint chunks. I could have easily eaten an entire pan, but thankfully I was giving these away and only sampled one small sliver for myself.

Peppermint chunk fudge

• 1 TBSP unsalted butter, plus some for buttering the dish (if using salted butter, omit the salt below)
• 1 can (14 oz) sweetened condensed milk
• 1 LB dark or semi-sweet chocolate chips/chunks
• 1/4 teaspoon salt
• 1/4 teaspoon peppermint extract (I recommend upping this to at least 1/2 teaspoon)
• 1 teaspoon vanilla extract
• 1 cup Andes Peppermint Chunks, divided (I found these at Target)

Directions
Generously grease or line an 8x8 inch baking pan. Scatter about half of the peppermint chunks onto the bottom of the pan and set aside.

In a double boiler (if you don't have one, simply set a heatproof bowl on top of a bowl of simmering water - make sure your bowl does not directly touch the water), melt the butter. Stir in the sweetened condensed milk and mix until both ingredients are fully mixed together.

Stir in the chocolate chips and salt and keep mixing until the chocolate is smooth and free of lumps. Add the peppermint and vanilla and mix well until your mixture gets almost too thick to pour.

Take the mixture off of the stove and transfer to your prepared baking pan. Smooth out the top and sprinkle the top with the remaining peppermint chunks.

Transfer to your refrigerator and allow it to harden for at least 3 hours. Once the fudge has set, you can slice and serve.

Yield: I doubled the recipe and cut mine into 96 half-inch squares; you can definitely cut your fudge larger

Source: A Spicy Perspective

reade more... Résuméabuiyad

25+ Peppermint Recipes for the Holidays

       What flavor do you think of when you think of Christmas and this time of year?  While several flavors come to mind, the one that screams Christmas time is peppermint.  I love peppermint hot chocolate, peppermint fudge, and peppermint cookies.

        I've put together a collection of peppermint treats perfect to make for the holidays.  From bark and cookies to beverages and ice cream you're going to love this collection of all things peppermints from some of my favorite food bloggers!

Peppermint Recipes

1.  White Chocolate Peppermint Mousse from An Edible mosaic

2.  Candy Cane Blossoms from Cupcake Diaries

3.  Candy Cane Martini

4.  Peppermint Bark Snowflakes from bake.love.give

5.  Peppermint Twist Kiss Cookies from Alida's Kitchen

6.  Spiked White Chocolate Peppermint Steamer

7.  Hot Chocolate Peppermint Shots from Spabettie

8.  Peppermint Ice Cream Cookie Bars from Yummy.Healthy.Easy

9.   No-Bake Fudgy Peppermint Cathedral Cookies from Chocolate Moosey

10.  Peppermint Pretzel Munchies from bake.love.give

11.  Double Chocolate Peppermint Bark from Noble Pig

12.  Dark Chocolate Peppermint Patty Cupcakes from beyond frosting

13.  Chocolate Peppermint Bark from Ricki Heller

14.  Peppermint White Chocolate Shortbread Cookies from Karen's Kitchen Stories

15.  Peppermint Bark Snowflakes from Rhubarb and Honey

16.  Simple Peppermint Cookies from Organized Island

17.  Peppermint Pretzel Bark from The Pink Flour

18.  Homemade Peppermint Patties

19.  Peppermint Patty Ice Cream from Chocolate Moosey

20.  Chocolate Mint Truffles from Ricki Heller
21.  Chocolate Peppermint Cake Cookies from Miss Information
22.  Peppermint White Chocolate Mocha Latte from diethood
23.  Peppermint Cookietini Cocktail from Snappy Gourmet
24.  Peppermint Mocha Cupcakes
25.  Peppermint Rice Crispy Treats from Chocolate Moosey
26.  Dark Chocolate Mint Truffles from Spabettie

       What flavor do you think of when you think of Christmas and this time of year?  While several flavors come to mind, the one that screams Christmas time is peppermint.  I love peppermint hot chocolate, peppermint fudge, and peppermint cookies.

        I've put together a collection of peppermint treats perfect to make for the holidays.  From bark and cookies to beverages and ice cream you're going to love this collection of all things peppermints from some of my favorite food bloggers!

Peppermint Recipes

1.  White Chocolate Peppermint Mousse from An Edible mosaic

2.  Candy Cane Blossoms from Cupcake Diaries

3.  Candy Cane Martini

4.  Peppermint Bark Snowflakes from bake.love.give

5.  Peppermint Twist Kiss Cookies from Alida's Kitchen

6.  Spiked White Chocolate Peppermint Steamer

7.  Hot Chocolate Peppermint Shots from Spabettie

8.  Peppermint Ice Cream Cookie Bars from Yummy.Healthy.Easy

9.   No-Bake Fudgy Peppermint Cathedral Cookies from Chocolate Moosey

10.  Peppermint Pretzel Munchies from bake.love.give

11.  Double Chocolate Peppermint Bark from Noble Pig

12.  Dark Chocolate Peppermint Patty Cupcakes from beyond frosting

13.  Chocolate Peppermint Bark from Ricki Heller

14.  Peppermint White Chocolate Shortbread Cookies from Karen's Kitchen Stories

15.  Peppermint Bark Snowflakes from Rhubarb and Honey

16.  Simple Peppermint Cookies from Organized Island

17.  Peppermint Pretzel Bark from The Pink Flour

18.  Homemade Peppermint Patties

19.  Peppermint Patty Ice Cream from Chocolate Moosey

20.  Chocolate Mint Truffles from Ricki Heller
21.  Chocolate Peppermint Cake Cookies from Miss Information
22.  Peppermint White Chocolate Mocha Latte from diethood
23.  Peppermint Cookietini Cocktail from Snappy Gourmet
24.  Peppermint Mocha Cupcakes
25.  Peppermint Rice Crispy Treats from Chocolate Moosey
26.  Dark Chocolate Mint Truffles from Spabettie

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Chocolate Hazelnut Cookies #12WksXmasTreats

    My parents came to visit last weekend.  It's nice when they are able to drive down and see us for the day.  We usually end up driving up to Pittsburgh which is fun but sometimes it's nice to see them without the drive.  Whenever my mom comes down she always brings bags of things down with her.  This time she brought several bags of chocolate chips, several containers of cream cheese, and Jif Chocolate Hazelnut Spread.

     I know what you are thinking; why in the world did she bring down all of this food?  The simple answer is that it is baking season and using coupons she got all of the above products for less then a dollar each.  Yes folks, my mom is that good.

     I was most interested in the hazelnut spread because I've never used this brand before.  I've actually only used chocolate hazelnut spread a handful of times so I was looking forward to baking with it again soon.  I was hoping to make cookies with it and went with a classic peanut butter cookie recipe, substituting the chocolate hazelnut spread for the peanut butter.

      The cookies were awesome!  They were crisp on the edges, chewy in the center, and tasted of chocolate and faintly of hazelnut.  The cookies turned out large and almost perfect and when stacked I just had to tie a ribbon around them!  These would be the perfect cookie to give as a holiday gift.

      I'm sharing these delicious cookies as part of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic, because they are just too pretty not to gift to someone else!  If you don't want to gift them, you are deifnitely going to want to have them on your holiday dessert table.

Chocolate Hazelnut Cookies (adapted from Betty Crocker's Cooky Book:  1963)
1/2 c. butter, softened
1/2 c. Jif Chocolate Hazelnut Spread
1 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt

1.  Preheat the oven to 375 degrees.

2.  In a large bowl combine the butter,  hazelnut spread, and sugar.  Using a mixer, cream until well combined.

3.  Add in the egg and vanilla and stir well.

4.  In a small bowl combine the flour, baking powder, baking soda, and salt.  Add to the sugar mixture and mix until combined.


5.  Drop 1" balls onto a baking sheet 3 inches apart.  Flatten with your hand.


6.  Bake for 10-12 minutes.  Remove from oven and cool for 2 minutes before removing from the cookie sheet to a wire cooling rack.  Allow to completely cool.

Makes 2 1/2 dozen cookies.

    My parents came to visit last weekend.  It's nice when they are able to drive down and see us for the day.  We usually end up driving up to Pittsburgh which is fun but sometimes it's nice to see them without the drive.  Whenever my mom comes down she always brings bags of things down with her.  This time she brought several bags of chocolate chips, several containers of cream cheese, and Jif Chocolate Hazelnut Spread.

     I know what you are thinking; why in the world did she bring down all of this food?  The simple answer is that it is baking season and using coupons she got all of the above products for less then a dollar each.  Yes folks, my mom is that good.

     I was most interested in the hazelnut spread because I've never used this brand before.  I've actually only used chocolate hazelnut spread a handful of times so I was looking forward to baking with it again soon.  I was hoping to make cookies with it and went with a classic peanut butter cookie recipe, substituting the chocolate hazelnut spread for the peanut butter.

      The cookies were awesome!  They were crisp on the edges, chewy in the center, and tasted of chocolate and faintly of hazelnut.  The cookies turned out large and almost perfect and when stacked I just had to tie a ribbon around them!  These would be the perfect cookie to give as a holiday gift.

      I'm sharing these delicious cookies as part of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic, because they are just too pretty not to gift to someone else!  If you don't want to gift them, you are deifnitely going to want to have them on your holiday dessert table.

Chocolate Hazelnut Cookies (adapted from Betty Crocker's Cooky Book:  1963)
1/2 c. butter, softened
1/2 c. Jif Chocolate Hazelnut Spread
1 c. sugar
1 egg
1 t. vanilla
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt

1.  Preheat the oven to 375 degrees.

2.  In a large bowl combine the butter,  hazelnut spread, and sugar.  Using a mixer, cream until well combined.

3.  Add in the egg and vanilla and stir well.

4.  In a small bowl combine the flour, baking powder, baking soda, and salt.  Add to the sugar mixture and mix until combined.


5.  Drop 1" balls onto a baking sheet 3 inches apart.  Flatten with your hand.


6.  Bake for 10-12 minutes.  Remove from oven and cool for 2 minutes before removing from the cookie sheet to a wire cooling rack.  Allow to completely cool.

Makes 2 1/2 dozen cookies.

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