Tuesday, January 5, 2010

The Great 2009 Purge

Usually, at about this time of year, I clean out my cupboards and toss out all of the tempting holiday offerings. I wish, I was the type of person that can have tasty treats around....but alas, I am not. Unfortunately, I have less than "0" will power...like -25 or something like that...not good. Especially since I have been up to no good during the holiday season...making stuff like this:

Chocolate Banana Mousses

Pirate Cupcakes


Creme de Menthe Mousses


Fruit Cake




Apple Pie Cinnamon Rolls


Chocolate Creme Cakes

Chocolate Mint Melt Aways, Peppermint Meringues, Chocolate Covered Cherry Cookies

And so, I look like this... So, it's time for my annual "Clean Up My Act" resolution. (don't worry, these phases don't last very long). In honor of this event, I will pass on a few of the guilty recipes to you-I will then feel completely purged. Look forward to recipes with a bit less butter and cream in the upcoming months, as I plan to actually fit my swimsuit this year!

CHOCOLATE MINT MELT AWAYS

1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
2/3 cup brown sugar
6 tablespoons butter
1 tablespoon water
1-6 oz package (1 cup) semisweet chocolate pieces
1 egg
1/2 to 3/4 pound pastel cream mint kisses
Stir together flour and baking soda. In a medium saucepan heat and stir brown sugar, butter, and water over low heat till butter is melted. Add chocolate pieces. Stir till chocolate is melted. Transfer chocolate mixture to a large mixing bowl and beat egg into chocolate mixture. Stir in the flour mixture till well mixed. Dough will be soft. Cover and chill for 30 minutes. Don't chill too long or dough will get too hard and need to be warmed. Shape into 1" balls and place apart on un-greased parchment lined cookie sheet. Bake in a 350 degree oven for 8 minutes. Remove and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes more or until cookies are done. Swirl the melted mints with a knife to "frost" cookies.




PEPPERMINT MERINGUES

4 egg whites
1/4 teaspoon salt
1/4 teaspoon cider vinegar
1/4 teaspoon peppermint extract
1-1/3 cups sugar
1 cup milk chocolate pieces
1 teaspoon shortening
1-1/4 cups crushed striped round peppermint candies

Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees. Line two very large baking sheets with parchment paper.
To the eggs, add salt, vinegar, and peppermint extract. Beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
Transfer meringue to a decorating bag fitted with a star tip. Pipe kisses 1 inch apart onto the baking sheets. Bake all of the meringue kisses at the same time on separate oven racks for 7 minutes. Turn off oven; let meringues dry in oven with door closed over night or at least a few hours.
Over low heat combine shortening and chocolate chips until just melted. Spread crushed candy in a shallow dish. Dip bottoms of meringues in chocolate, then dip in crushed candies. Place on waxed paper and let stand until chocolate is set.


CHOCOLATE COVERED CHERRY COOKIES

1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup butter or margarine, softened
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1-1/2 teaspoons vanilla
bottle maraschino cherries
1 cup (6 ounces) semisweet chocolate pieces
1/2 cup sweetened condensed milk

Combine flour and cocoa and set aside. In a large mixing bowl beat the butter or margarine with an electric mixer until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.
Shape dough into 1-inch balls- place on a parchment lined baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. . Bake in 350 degrees oven about 10 minutes or until done.
In a saucepan, melt the chips together with the sweet and condensed milk. Mix in 3 teaspoons maraschino cherry juice. Chill to spreading consistency ans spread over cookies just hiding the cherry.

8 comments:

Cinnamon-Girl Reeni♥ said...

You could pack me up a 'giant' doggie bag and send all those decadent goodies my way! Those pirate cupcakes are so cute - my nephew would love them!

Brook said...

Sara, I would be happy to come live with you and be your taste tester! I might not even mind if I looked like a hippo if I could eat all those yummy treats!!!

Love ya...

Angie said...

You're killin' me! I just cleaned out my own cupboards from the Holiday delights and you post this? With recipes?! Grrrr...

Shree said...

I love the cinnamon rolls pic :) its gorgeous.

Shirley said...

Cool blog Sara! My kids would love these!

Leslie said...

Those pirate cupcakes are sooo cute! Love the blog :)

Sara said...

Thanks for all the great comments gals! Reeni, I'm just trying to keep up with your waistband extending recipes! Brook, you couldn't fatten up if you tried...if you would visit me when your up this way I would for sure feed you. Angie...I knew you would love this with your fondness of cookies...will I be seeing you at the breakfast class?

Ms. Sunshine said...

Those little pirates look so cute, Sara!!!