gingerbread side-cars

i have made

gingerbread villages

chateaus

houses

for as long as i can remember

last year

i spotted

little gingerbread houses perched on a mug

from

not martha

(as far as i can tell--this is her original idea)

giddy and obsessed

as i have been known to get

i went to hubster

 he agreed to

make cookie cutters

(so i wouldn't have to knife cut each piece)

blowtorch in one hand

pliers in the other

he made these

i

in turn

made these

use your favorite gingerbread cookie recipe

bake as directed

cool

assemble and decorate

tip:

i plane the sides with a microplane to ensure straight edges

 these attach quite easily with

royal icing

(make it nice and stiff)

the wreaths are also made from royal icing colored green

piped with a no.63 tip onto parchment paper

sprinkles for berries

allow to dry overnight--remove carefully--attach with royal icing

i am using them this year

as place cards

piping names on the broad side of the house

and 

packaging them

like so

as gifts for friends

(you can get a template for the house from the not martha link above)

linking up to:
design dazzle
rook no.17
504 main

honey, honey makes the world go 'round

have i told you about our bees?

we have a single hive

nested

along-side our garden

at our mountain cabin

hubster does most of the work

i do the easy stuff

like whip up
simple sugar sustenance

when nectar is scarce

i also provide 

a lovely pin cushion

for angry bees

apparently 

i am slightly allergic

which means 

i swell like the stuffed gullet

of an unfortunate goose

however,

my throat doesn't close

so

i deal with it

my other job

(outside of nectar management)

is collecting the honey

we were quite cautious this year

leaving most of the honey for the hive

for their winter fuel

as a treat

we pulled one frame

so 

we could gift our honey

to family and friends this holiday season

with all the positive feedback

i wish we would have gathered more

everyone loves it

and is asking for seconds

 one woman insisted

that no matter the cost

she HAD to have some

her body needed it

even i

think that is a bit dramatic

but

i do live in Los Angeles

where tragedy 

surfaces as

no availability at the nail salon

we packaged the honey in 

fabulous weck jars

and i made

these cute little

beehive baubles

from fimo

for a personal touch

our honey

is not heated

and
only slightly filtered

nothing like
what you find

at the grocery store

i guard it

and maybe

just a teentsy-weentsy bit

hoard it

it is liquid gold

red hot apples

hubster has a memory

of baked crab apples

bright red and canned

by his aunt ethel

30 years ago

do you feel my pain?

luckily for me

we happened upon a baked apple

at philippes

which is an autumn special

that did not look

but
tasted similar to aunt ethel's apples

after tasting it, i thought

hmmm

it kind of tastes like red hots

i used a standard poaching technique

like you would do for pears

instead of wine, spices and zest

i used a bag of red hots

who knew?

after preparing the warm crimson bath, 

i thought to check the internet

and there are quite a few recipes 

for cinnamon apples

many using red hots

i figured i was on the right track

these are quite good

and i imagine would be beautiful canned,

warmed over ice cream,

or

as an oversized "cherry" 

crowning a soft warm chocolate cake

personally,

i am enjoying them

one by one

the soft sourness of the crab apple

paired with 

the sticky sweet of the red hots

indulged

with a nigella-like abandon

red hot apples
(printable recipe)

2 cups granulated sugar

2 cups water

1-14oz bag red hots

pinch salt

a dozen or so crab apples, peeled

place the sugar, water, red hots and salt in a heavy pot. heat over medium heat, stirring occasionally to ensure the red hots melt properly (they tend to stick to the bottom of the pan).  once everything is melted, bring the mixture to a simmer and gently plop in the apples.  let simmer for about 15 minutes (these soften quickly, so pay attention).  remove apples and place in a shallow storage pan, cover with hot syrup. let cool a bit, then store in the refrigerator.  you can also can them just after the simmer.  please use proper canning procedures.

*note...there is quite a bit of extra syrup when all is said and done.  you can use it to make more apples, or you can put it in a jar and use it for cocktails.  i will get back to you on that (wink, wink)

hostess gift

come holiday time

we get invited to quite a few

parties

and because

my momma raised me right

i never go empty handed

never

this year

i will have these in hand

hot cocoa on a stick and simple vanilla marshmallows

(recipes can be found here and here)

if this looks cute to you

it is only an invitation away!

clementine margarita marmalade

the other day

i was at a very large crafts store

and it was packed

lines around the store to check out

stuff was strewn everywhere

no one seemed happy

it wasn't black friday

or

trickle down tuesday

it was 5 in the afternoon

on a regular day

 i thought to myself

this is why i don't shop

at christmas-time

long lines

no parking

people on edge

thankfully

i have friends and family

who appreciate

gifts from my kitchen

each year 

i put together hampers 

full of  homemade goodies

this margarita marmalade was inspired by

a basket of clementines 

and bottle of tequila

nestled side by side

among the clutter 

of thankgiving past

it would be lovely on a warm crumpet

or freshly baked scone

clementine margarita marmalade
(printable recipe)

4 limes

12 clementines

2/3 cup tequila

5-6 cups sugar

1 tsp kosher salt

1/4 cup contreau

1 pouch sure-jell pectin

thinly clementines with skin on and place in bowl. supreme the limes over the same bowl and discard the pith and skin.  add sugar and tequila. let sit 8 hours or overnight.  pour into heavy saucepan and add the salt and contreau.  bring to a boil and let boil for 10 minutes.  add the pectin and boil for 1 full minute.  place in sterilized jars and put through canning process for 10 minutes. if you have never canned before--please do your research on how to can jams and jellies * the amount of sugar should be adjusted according to how sweet your fruit is. the marmalade is meant to be slightly bitter..but you need the sugar to assist in setting it up.  

you may notice in my photo that i thinly sliced the limes and threw them in rather than supreming them.  it wasn't a great idea. while it looks pretty, the limes really don't soften up like the clementines and they are more like candy than confit (not a good thing).  

all bottled up

in italy

 this october past

i shared a meal with a truffle hunter

see my adventure here

and his family

in their home

and after we ate

a treat was served

 limoncello cream

which they made by hand

naturally

and i have been wanted to make my own

and

 as fortune would have it

i had a batch of limoncello steeping in my cupboard

just waiting for inspiration

Limoncello Cream
(printable recipe)

4 cups of lemon peel steeped in vodka or Everclear (after removing the lemon peel)

which is step 1 of my limoncello recipe you can find here

please note...you will need the lemon peels to steep for the specified time

4 cups whole milk

2 1/2 cups sugar

2 cups water

Place milk, sugar and water in a heavy saucepan.  Bring to a boil and remove from heat. Repeat the boiling process 3 more times.The repeated boiling minimizes the chances of the milk curdling when adding the limoncello. Remove from the heat and let cool a bit (maybe 5 minutes). Stir in the limoncello. Pour in sterilized bottles through a sieve using a funnel.  Let sit for a few days before drinking (a week is best).  

This tastes best cold, and I suggest storing in the fridge or freezer. 

I packaged these up to give as favors for a baby shower

cute, right?

the packaging possibilities are endless

which are just the way i like my possibilities

quick, i need a gift!

do you keep a stash?

I am a second generation stasher

I have a gift cabinet

I have cookie dough

and

whole pies in the freezer

just in case

I would be mortified

if someone stopped by my house

and i had nothing to offer

instead i can say

oh--

perfect timing

i just put a pie in the oven

very june cleaver...don't you think?

come this time of year

we get invited to people's homes

and

can't go empty handed

but it's tricky

the hostess gift

you can't really show up with a sweater, silver-plate candlesticks or pearl earrings

so I usually give some sort of edible

and

I like to wrap it so it looks expensive

a little gift trompe l'oeil

wrapped in these neat parcels are biscotti

and here

is a simple recipe

for your last minute gift giving needs

Gingerbread Biscotti
(printable recipe)

2 3/4-3 cups flour

1 tsp baking powder

1/4 tsp kosher salt

3 tsp ground ginger

2 tsp ground cinnamon

1/4 tsp ground cloves

3/4 cup + 5tsp granulated sugar

1/4 cup dark brown sugar

2 Tbs molasses

2 Tbs butter--melted and cooled

2 tsp vanilla

3 eggs

1 Tbs sugar + 1 tsp cinnamon mixed together

1 egg--gently whisked for glazing

Whisk together flour, baking powder, salt, ginger, cinnamon and cloves.  In a bowl whisk together the whole eggs with the granulated sugar, brown sugar, molasses, vanilla and butter.  Stir in the dry ingredients and mix until it comes together. If it is too wet, add a bit of flour to your hands as you form the mixture into 2 logs of about 2" wide.

Place each log on a parchment lined cookie sheet.  Brush the top of each log with the egg and sprinkle the cinnamon sugar on top.

Bake at 350 until it is puffed and firm to the touch

Remove from the oven and let cool

Once cooled, slice crosswise, reduce the oven to 325 and place cut side down on the cookie sheet.  Return to oven and bake until dry but not brown.

you can eat as is

or

drizzle with dark chocolate

-

 add bits of crystallized ginger to the dough before baking

-

dip into a big bowl of dulce de leche

while hiding from your cares

or 

you can wrap them up

and give them away

hot cocoa on a peppermint stick

while stalking around the internet late one night

i came across this

givers log

a great website with darling and wonderful ideas

 i knew immediately that I wanted to make these

and today i found the time 

which is silly

that i thought i needed to put aside time

because these are so very easy

and yet

so delightful

here's a gift idea

make some of these

and a batch of marshmallows

add a quart of milk in a bottle

and a couple of festive mugs

or not

and some christmas carols downloaded from here

and you have a really nice gift

that is also practical

because

you can't drink diamonds

Hot Chocolate on A Peppermint Stick
(printable recipe)

8 oz good bittersweet chocolate chips

1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder

pinch of salt

-sift the powdered sugar, cocoa powder and salt.  In a bowl over a double boiler melt the chocolate (for precise instructions click here).  It is important not to let the chocolate get too hot. It should be JUST melted--and not piping hot. Remove the bowl of chocolate well before the chocolate is completely melted.  This is important. What you are trying to do is keep the chocolate in "temper"--this will allow it to harden with a nice sheen--as well as easily pop out of whatever mold you will be using.

Add the sifted ingredients to the melted chocolate and stir until it is incorporated and has a nice sheen.

Use a pastry bag or spoon into your mold of choice.

I used a silicon canele mold...but you can use ice cube trays, shot glasses, tartlet tins, mini-muffin pans...lots of things.

Use anything you want for the stick...i used mini candy canes, but you can use spoons, lolly sticks, cinnamon sticks, fun vintage plastic stir sticks, funky skewers...

One cocoa on a stick will turn a steaming mug of milk 

into a delicious chocolate mustache-forming mug of cocoa

top with homemade marshmallows

and enter 

a place i like to call bliss

where diamonds

are 

just another unnecessary extravagance

It's a Marshmallow World...

It seems like everyone makes marshmallows. I made my first batch of homemade marshmallows when I was in culinary school and used it to decorate my gingerbread project

• 
  
• I thought it (marshmallow) was over rated
• and messy
• and gelatin smells like wet dog
• 
  
• but they (marshmallows) are a crowd pleaser
• and look so dreamy 
• floating on a steamy mug of cocoa
• or piled high on a candy buffet
• or perched on Mr. Darcy's open palm 
• 
  
• but most of all
• 
  
• they make the best gift
• especially if you are on a  budget
• and out of ideas
• 
  
• Which is why I made some of what I call marshmallow cakes to give this Christmas
• I call this Candy-Cane Mellow Cake
• because it is peppermint flavored

• The recipient can cut it in squares, with cookie cutters, or just pick it up and eat it out of hand
• 
  
• I don't make the rules
• and when it comes to eating sweets
• 
  
• I. 
• don't.
•  judge. 
• Marshmallows
• (printable recipe)
• 3/4 oz (3 pkgs) unflavored gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2 Tbs  light corn syrup
• water
• 1/4 teaspoon salt
• 2 large egg whites
• flavoring to taste
• food color 
• 
  

Put sugar in a saucepan. Add enough water to make a mixture that looks and feels like wet sand.  What is most important is that all sugar has the same amount of moisture. Add corn syrup, and place over low heat.  Cook until it becomes a sugar syrup of 235-240 degrees. It should have the consistency of corn syrup.  Meanwhile...place 2 room temperature egg whites into the bowl of your mixer. Add the salt .  Also, prepare gelatin.  Place 1/2 cup water in a bowl. Sprinkle the gelatin evenly over the water.  Let bloom.

Once the sugar syrup is ready, turn off heat and let sit for a couple of minutes...not too long.  Start your mixer on low and get the whites to foamy.  Mix the gelatin into the sugar syrup and stir until melted completely.  Bring the saucepan over to the mixer and turn it to high. Slowly pour the sugar syrup into the bowl, careful not to hit the whisk attachment.  Leave on high and mix until the mixture is warm, but full volume and comes to a peak.  While it is still warm, pour into tin or pan.  Sift powdered sugar on top

Variation

For the candy-cane marshmallow I used a 8" tart tin that I sprayed with vegetable spray.  I added 1/4 tsp peppermint oil (food safe) to the entire batch.  I separated the batch in half and added red food color to one half of the mixture.  I swirled together in the pan. Work fast because this sets up rather quickly.

Don't forget...my give-a-ways are still going...check the right sidebar for more information