Thanksgiving Salad

Thanksgiving Salad 

-from IG @dianemorrisey

Some ideas:

Quinoa

Kale

Brussel Sprouts

Roasted Sweet Potato

Toasted Walnuts (optional)

Feta (optional, exclude to make vegan)

Diced Apple

Pomegranate Seeds

Roasted Butternut Squash cubes

Top with My Favourite Holiday Salad Dressing 

My Favorite Holiday Salad Dressing

My Favorite Holiday Salad Dressing:

via IG @dianemorrisey

1/2 cup orange juice 
Zest of one orange 
1/2 cup balsamic vinegar 
2 tbls pure maple syrup 
1 clove minced garlic 
1 tbls dijon 
1/2 tsp kosher salt 
1/2 tsp freshly cracked pepper 
3/4 cup olive oil 

Put all ingredients in a jar and shake until fully combined. 

Hot Chocolate Mix

Hot Chocolate Mix - as seen on Confections of a Foodie Bride

2 vanilla beans
4 cups granulated sugar
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
9 oz dark chocolate, coarsely chopped
2 cups Dutch process cocoa

Split and scrape vanilla beans and place in a large bowl or jar with the sugar. Work seeds into the sugar with your fingers. Bury the pods under the sugar. Cover tightly and let stand overnight (or up to months–vanilla sugar keeps forever) at room temperature.

In a food processor fitted with metal blade, process semisweet chocolate and dark chocolate until finely ground, using 4-second pulses. Process in batches, if necessary (I started out with large bars so I first processed the chocolate using the grater attachment and then switched to the blade.)

Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend, making sure to combine well. Store mix airtight at room temperature for up to six months.

Yields: 76 2-Tbsp servings, or 12 3/4-cup servings (pictured)
Adapted from: Gourmet, 2005

Peppermint Chocolate Cookies

Peppermint Chocolate Cookies - as seen on Apples & Oranges, a Rachael Ray recipe

Tracey Seaman and Diana Sturgis

From Every Day with Rachael Ray
December - January 2009

Makes 16

Prep Time: 30 minutes (plus chilling and cooling)
Bake Time: 20 minutes

Ingredients:

• 1-1/2 sticks (6 oz) unsalted butter, softened
• 1-1/2 cups confectioners' sugar
• 1 large egg
• 1-1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 pinch salt
• Two 3.5 oz bars dark chocolate, finely chopped
• 1/2 teaspoon vegetable oil
• 2/3 cup finely crushed peppermint candy canes or candies

Directions:

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners' sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth.
5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

VERDICT:
Well, to be honest, they're not my favorite cookies. They're good for switching it up, but they weren't the greatest. Basically, they're chocolate shortbreads with stuff on top. I usually prefer cookies that are chewy. I think I'd rather do my other chocolate-peppermint cookies. But not bad - very cute too!

Chocolate Peppermint Pinwheel Cookies and Sugar Cookies

Chocolate Peppermint Pinwheel Cookies



Recipe courtesy of Alton Brown, Food Network

1 batch Sugar Cookies, recipe follows
3 oz. unsweetened chocolate, melted
1 tsp. vanilla extract
1 egg yolk
1 tsp. peppermint extract
1/2 c. crushed candy canes or peppermint candies

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to the other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours.

Preheat oven to 375 degrees.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:
3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 c. unsalted butter, softened
1 c. sugar
1 egg, beaten
1 Tbsp. milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in an airtight container for up to 1 week.

Helen Duda's English Toffee

English Toffee - Helen Duda via Cal Buist

2 c. sugar
2 c. Imperial Margarine
6 Tbsp. water
2 tsp. vanilla
6 plain Hershey bars
1 1/2 c. chopped pecans (optional)

Place sugar and butter in a 2 quart (plus) heavy saucepan with water. Heat, stirring until butter is melted. Cook and stir constantly until mixture bubbles up thick - amber/dark beige in color. Turn off heat. Add vanilla, mix thoroughly, pour in a buttered cookie sheet (pan). Lay separated bars on slightly cooled candy and spread (like frosting). Sprinkle pecans on top (if desired). Cool mixture until hard.

Chocolate - Peppermint Cookies

Chocolate - Peppermint Cookies - from MarthaStewart.com

1 1/2 c. all - purpose flour
1/2 c. Dutch-process cocoa powder
1/2 tsp. baking soda
1/2 tsp. coarse salt
4 oz. milk chocolate, chopped
1/2 c. (1 stick) unsalted butter
1 1/2 c. sugar
1 tsp. pure vanilla extract
1/4 tsp. pure peppermint extract
3 large eggs
45 round swirled peppermint candies, coarsely crushed

1. Preheat oven to 325. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. Melt chocolate and butter in a heatproof mixer bowl set over a pan of simmering water. Attach bowl to mixer fitted with the paddle attachment. Add sugar, extracts, and eggs; mix on medium-low speed until combined. Reduce speed to low; mix in flour mixture. Stir in one-third of the candies. Refrigerate dough until firm, about 30 minutes (or wrap in plastic and refrigerate overnight).

2. Using a 1 1/2 inch ice cream scoop, form mounds of dough, dip tops into remaining candies to coat. Place cookies, candy sides up, on baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until just set, about 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.

Makes about 3 dozen

Chocolate Peppermint Pinwheel Cookies

Chocolate Peppermint Pinwheel Cookies - Alton Brown on the Food Network 1 batch Sugar Cookies, recipe follows 3 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 egg yolk 1 teaspoon peppermint extract 1/2 cup crushed candy canes or peppermint candies Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in wax paper and refrigerate for 2 hours. Preheat oven to 375 degrees. Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week. Sugar Cookie: 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice, as desired. Store in airtight container for up to 1 week. Yield: approximately 3 dozen, 2 1/2-inch cookies Prep Time: 15 minutes Cook Time: 7 to 9 minutes Inactive Prep Time: 2 hours

Episode#: EA1G12
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