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My love of Peppermint Patties goes way back. I used to love sharing one with my mom after leaving the store. Heck, my one stint as a criminal was when I was four and took one as I left the store only to be told you needed cash in order to take one. Valuable life lessons there! I don’t know why I’ve been sitting on this recipe for so long. I guess I always saved it because I thought it would be tedious or for a special occasion like Christmas goodie bags. Silly me. These are so simple to make and supposedly they last in an airtight container in the refrigerator for one month. In my house they last just a couple of days.

If you can’t get the mixture to form a dough just tweak it a little. On one batch I needed a little more water, corn syrup, and shortening and it didn’t ruin the recipe at all. I’ve read some people throwing out batches because it didn’t come out right. For shame! Don’t throw all of that goodness away.This recipe makes about 4 dozen candies when using a 1 inch cutter.

Peppermint Patties

Ingredients

• 2 1/2 cups confectioners sugar (less than 1 pound), divided
• 1 1/2 tablespoons light corn syrup
• 1 1/2 tablespoons water
• 1/2 teaspoon pure peppermint extract
• 1 tablespoon vegetable shortening
• 10 ounces 70%-cacao bittersweet chocolate, coarsely chopped

Filling

Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Mine were 1/4 inch thick to resemble the original. Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, re-roll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:

Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet. Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

I’ve also made a batch by just melting the chocolate and dipping the patties in and that produced the same crunch and gloss to the chocolate so if you aren’t a fan of tempering, don’t worry!

Source: As seen on Epicurious, originally from Gourmet, December 2007

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I tend to always cook with everything laid out in front of me, ready to go. It takes only a few moments and it allows me to enjoy the act of cooking. It’s also a must when preparing something quick, like stir fry.

When prepping for a large meal, such as Christmas, it’s an absolute must! I’ve been asked how I stay ahead of the game and I am able to enjoy my guests while still preparing a great meal. I’m even a risk taker and will try new recipes on a big day like this, because I have my mise en place or “everything in place.”

However, the rise of cialis 20mg price the incidence of CHD in India may be attributed mainly to unhealthy and altered lifestyles than to genetic factors. The sildamax is full of all unica-web.com best generic tadalafil those that exist, some of them are more common and more effective than others. Even though, it is true that thin men should not cialis online always be weak, there are also exceptions. Any one visiting toronto say buy cialis without prescription it for sure “what a clean city”. A week ahead of time I write out my menu, decide which dish will go into which serving vessel, decide how the oven/range scenrio looks and if a dish needs to be altered. Everyone knows how Thanksgiving and Christmas go with running out of oven or stove top space! Then, the most importnat part is creating a time line. This time line allows me to see what I need done and at what point. I can leave the kitchen and safely know that I don’t need to start on something else until a set time. It takes the rush and panic out of the day. After this, I do what everyone does, I check my pantry and compare it to my recipe ingredants I will need that day.

The day of I will make sure I have all of my ingredients nearby. For Christmas dinner, I don’t pre-chop since I have that scheduled out in my time line. If I were doing an ordinary dinner I go ahead and chop all of my veggies, etc. ahead of time.

I keep my timeline handy, right next to my stove, and will refer to it throughout the course of cooking. It’s also nice because if I’m off playing with my daughter my husband can take a glance at it and know what is next and even help 🙂 Mise en place is instituted in every professional kitchen for good reason, it works, and should be in place in your kitchen as well!

Over the weekend my husband and I were talking about holiday goodies and things I wanted to make this month. I joked that most of what I make has some sort of mint in it this time of year. A few minutes later my husband hinted that I hadn’t made ice cream in a while. Then, inspiration hit and I sent him out for some heavy cream!

I hope you all like this as much as we did. I was afraid the candy cane would become even more brittle in the cold and wanted to make sure there were no shards of candy, but it actually turns a little chewy in the ice cream. It reminds me of when cotton candy gets wet and the sugar crystallizes. I really liked the way this came out, it has a light peppermint flavor but the addition of the candy cane makes it fun and festive.

Candy Cane Ice Cream

Ingredients

• 2 cups whole milk
• 2 cups heavy cream
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 teaspoon peppermint extract
• 1 cup crushed candy canes (about 10 candy canes)

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Crush candy canes in a plastic bag. You want to make sure that you don’t get any sharp pieces or huge chunks, but also don’t pulverize it into a dust.

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract, and peppermint extract until the sugar has dissolved.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.  Once the ice cream is frozen to your desired consistency spoon in the crushed candy canes. Spoon the ice cream into a container and freeze for 2 hours before serving.

Source: Adapted from my Mint Andes Chip Ice Cream

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This chicken lasagna shall be now known in my house as “lasagna.” Unless it is specifically requested, I will no longer be making lasagna with ground beef or sausage. There are so many other recipes that are similar, like baked ziti and stuffed shells, that I get bored with lasagna. Not anymore! I love this recipe! The best part? My husband loves it too! He didn’t say he was apprehensive about it until he took his first bite and enjoyed it. Then, he let the cat out of the bag saying he was a little worried while we made it. I’ll admit, I was a little worried about the white sauce, or bechemel sauce, but I knew he liked all of the ingredients. Chicken isn’t normally found in lasagna, but who doesn’t like chicken? The combo led to a light, tasty meal. I actually went back for seconds and enjoyed leftover the following night, which I rarely do!

Chicken Lasagna

Ingredients

For the chicken filling:

• 2 skinless, boneless chicken breasts
• 1 bay leaf
• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 28 oz can of diced tomatoes
• 1 teaspoon of salt
• 1/2 teaspoon of pepper

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For the white sauce:

• 5 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 4 cups of warm milk
• 2 teaspoons of salt
• 1 teaspoon of pepper
• 1/2 teaspoon of nutmeg

For assembling the lasagna:

• 1 package of lasagna noodles
• 1 lb of shredded mozzarella cheese
• 1/4 cup of grated Parmesan

Make the chicken filling:

Cook the chicken breasts in water, along with the bay leaf, until cooked through. Drain and shred the meat. In a large pan, heat the oil and cook the onion until translucent, about 5 minutes. Add the garlic and cook for another minute. Mix in the tomatoes, season with salt and pepper, and let it simmer for another 5 minutes. Remove from the heat and mix in the chicken and set aside.

Make the white sauce:

Melt the butter in a medium pot or pan. Add the flour and cook it until it’s no longer raw, about 3 minutes, stirring. Add the warm milk slowly to the pot, whisking it constantly until all the milk is added and the sauce is smooth. Add the salt, pepper, and nutmeg and continue cooking until the sauce thickens it up enough to cover the back of a wooden spoon. Remove from the stove and set aside.

To assemble the lasagna:

Preheat the oven to 350 degrees.

Spoon some of the white sauce on the bottom of a large (9×13 inches) baking dish. Make one layer of lasagna noodles (4 sheets per layer), cover it with some of the chicken filling and top it with some mozzarella, then white sauce. Make sure the white sauce is spread evenly, specially on the sides of the dish, so you won’t end up with dry edges. Keep making layers of noodles, chicken, mozzarella, and white sauce, finishing with the white sauce remaining. Top everything with the grated Parmesan. Cover the lasagna dish with foil, being careful not to let the foil touch the sauce. Bake it for 40 minutes, remove foil and let it get golden and bubbly, and bake 10 minutes longer. Remove from the oven and wait 10 minutes before cutting the lasagna.

* If using the type of lasagna sheets that don’t require pre-boiling, like I did, make sure there is enough sauce to cover the entire lasagna, or it will be dry. If you think there is not enough white sauce, thin it out a little bit by adding more milk into it, a tablespoon at the time and whisking well after each addition. Re-season if necessary. I wanted to add the original notes, but add that I found there to be enough sauce. Also, I used the “no cook” noodles for the first time and loved the ease of them. I did find that they didn’t cover the length of the pan, but that didn’t ruin the end result!

Source: Pink Bites