Mini Graham Cracker Sables with Raspberry and Taleggio

What is a sable?  A sable is a french butter cookie.  The name "sable" comes from the french word sand, which refers to the almost sand like (crumbly) texture of the cookie.

Did you know there is an actual pink sand beach in Cape Sable, Everglades?  

Book me a ticket, please!

A few weeks ago my girls and I visited family in Montana for a few days.  My sisters and I decided to have a kid-free night at the Ranch Club Restaurant.  What a treat!  

For an appetizer they brought out the most decadent cheese board. Being from sunny Southern California wine country I've eaten A LOT of cheese (paired with wine of course!) and this would have to be one of the best cheese boards I've had. 

This is my version of their graham cracker sable paired with taleggio and raspberry sauce; it was fantastic and the perfect 'finger food' appetizer. 

Happy New Year!! 

Graham Cracker Sable

Yields about 30 1-inch cookies

Recipe adapted from Epicurean Mom

Ingredients:

2 cups graham cracker powder

1/2 cup flour

1 cup brown sugar

13 tablespoons butter

1 egg

1/4 teaspoon salt

Preheat the oven to 350 degrees.  Place 2 pieces of parchment on 2 baking sheets.

In the bowl of a standing mixer on med-low setting, combine graham powder, flour, salt and brown sugar until well incorporated.  Set the mixture speed to low and pour the butter into the graham cracker mixture, mixing well.  Add the egg, one at a time, beating well after each addition.

Wrap the dough in plastic wrap and place in the fridge for up to 1 hour.  

Place plastic wrap on a flat surface, lightly flour the wrap.  Put the dough on floured surface and roll out  into 1/8-inch thick.  With 1-inch cookie cutter cut out graham dough and place on parchment paper.  Bake for 8-10 minutes, or until golden brown. Let cool.

Raspberry Sauce

Ingredients:

2 pints raspberries, rinsed

1 pint blueberries, rinsed

2 cups strawberries, rinsed and halved

1/3 cup sugar

1/3 cup water

1/2 lemon, juiced

mint leaves, for garnish

Combine all ingredients in a medium saucepan over medium/high heat.  Bring to a slow boil then reduce heat to medium/low.  Let simmer until syrupy and thick, about 10-15 minutes. Let cool (if short on time put in the fridge.) 

Assembly:

Cut taleggio in 1/2-inch pieces.  Spoon the raspberry sauce on a plate, top with graham cracker sable and taleggio.  Dot taleggio with raspberry sauce and garnish with mint. 

Spinach Salad with Shaved Apples, Pomegranate, Avocado and Pomegranate Vinaigrette

Christmas is over and my waistline is very thankful for that!  

As much as I love Thanksgiving and Christmas (mostly for all the carb filled foods) when it's over I breath a little sigh of relief.  After all it is the only time you can eat candied sweet potatoes, mashed potatoes, creamed veggies, stuffing, bread and pumpkin pie, all in one night! *Yikes*

After all the festivities and most of the leftovers are gone, I crave a dish that is light and refreshing.  I love balsamic dressings but find they can be slightly on the heavy side.

This pomegranate vinaigrette is extremely refreshing and compliments this salad wonderfully!  I used an avocado oil for the base which is supposed to be a bit healthier, although very similar to olive oil.

I was craving a light salad but to make it a meal add gorgonzola cheese and candied pecans.

 I hope everyone had a great Christmas and has a happy New Year!

Layla Grayce Giveaway Winner: Candace!! I'll email you shortly, Congrats! 

Spinach Salad with a Pomegranate Vinaigrette
Recipe and Vinaigrette Adapted by Epicurean Mom

Serves 4

Pomegranate Vinaigrette

Ingredients:

1/2 cup pomegranate juice

1/3 cup avocado oil

2 tablespoons red wine vinegar (I used a cabernet vinegar)

3 tablespoons apple juice concentrate, thawed

1/2 teaspoon honey

1 small shallot, minced

salt and pepper to taste

Pour pomegranate juice and olive oil together in a small and deep container, using a whisk in both hands rub vigorously the whisk to combine well.  

Add the red wine vinegar, apple juice, honey and shallots, mixing well with the whisk.  Season with salt and pepper, set aside.  Be sure to whisk the vinaigrette well before drizzling over salad.

Salad

Ingredients:

1 1/2 bunches spinach leaves, washed and dried

1 apple, peeled and shaved

1/2 cup pomegranate seeds

1 avocado, peeled and sliced

*Optional*

Sprinkle of candied walnuts

Crumbles of gorgonzola cheese 

Arrange spinach leaves on a salad plates, evenly distribute apples, pomegranate seed and avocado over spinach.  Drizzle with pomegranate dressing and top, if desired, with candies walnuts and gorgonzola.

*Note* Vinaigrette will keep in the fridge for up to a week in a airtight container.  I would suggest using olive oil if planning on reusing, avocado oil will thicken and separate in the fridge. 

Snowflake Macarons filled with Vanilla White Chocolate Ganache

Who doesn't love pinterest??  I'm well, slightly obsessed!  

A few nights ago I was spending way to much time pinning, and found the most adorable snowflake macarons!  Ironically, I was planning on making some vanilla macarons the following day; fate must have brought me and these snowflake macs together! 

Duhlicious made her macaron shells a beautiful sky blue piped with white chocolate ganache snowflakes.  I didn't have any powdered blue food dye, so went with Martha Stewarts macaron shell recipe and filled them with a vanilla bean white chocolate ganache I created.  

They turned out fantastic, incredibly cute and festive!  Next year I think I'm going to package them up and give them out as holiday gifts.  I would love to get these decadent, and oh so fancy cookies as a gift! 

Don't forget to enter my Layla Grayce Giveaway, sponsored by the beautiful Layla Grayce website!  They have graciously offered to give one of my readers a Rosanna pedestal! It's beautiful!

Enter here

*Giveaway Closed*

Snowflake Vanilla Macarons
Macaron Base adapted from Martha Stewart
Vanilla ganache and royal icing adapted from Epicurean Mom


Ingredients


French Macarons:
1 cup confectioners' sugar
3/4 cup almond flour (I made my own almond flour by finding blanched and slivered almonds, pour into a food processor and pulverise them into powder.)
2 large egg whites, room temperature (I left mine overnight in a dark closet)
pinch of cream of tartar
1/4 cup superfine sugar

Pulse the confectioners sugar and almond flour in a food processor until combined.  Sift mixture 2 times.

Preheat oven to 375 degrees.  With a mixer on medium speed, whisk the egg whites until foamy.  Add cream of tartar and mix until soft peaks form.  Reduce speed to low, adding the superfine sugar slowly. Increase speed to high and beat until stiff peaks form, about 8 minutes.  In 2 separate additions, add the flour mixture into the egg whites, folding after every addition. Be sure not to over work batter.  Batter should be smooth and shiny.

Line a baking sheet with parchment paper.  Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Pipe 3/4-inch rounds (1-inch apart) on parchment paper, dragging pastry tip to the side of the rounds, rather then up forming peaks.  Rap each sheet on counter top, to release air bubbles.  Let rounds rest on countertop for 30 minutes,  Reduce oven temperature to 325 degrees. Bake, 1 sheet at a time until crisp and firm, about 10 minutes.  After each batch increase the oven to 375 degrees for 5 minutes then bring temperature down to 325 degrees before baking.

Let macarons cool for a few minutes, then transfer to a wire rack.

Find two macarons that are the same size, fill with 1 teaspoon vanilla ganache and sandwich the macaron shells together.  Serve immediately, or store between parchment paper and wrap in plastic wrap, freeze for up to 3 months.


Vanilla Ganche:
3 ounces good quality white chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1/2 seeded vanilla bean

Pour the chocolate in a medium heat proof bowl, set aside. In a small saucepan over medium heat, combine the heavy cream, butter and seeds of vanilla bean.  Bring to a slow boil and immediately pour over the chocolate.  Let sit a few minutes (until most of the chocolate is melted) before stirring.  Add the vanilla extract and gently stir, until just combined and no chocolate lumps remain.  Let cool completely before filling macaron shells.

Royal Icing (for decorating):
2 egg whites
1 teaspoon vanilla
3 cups confectioners sugar, plus 4 tablespoons
blue (or any color) food dye

In a bowl of a standing mixer on medium speed, whisk the egg whites and vanilla together, until frothy.   Turn the mixer to lowest setting and add confectioners sugar, 1 cup at a time, scraping down the sides of the bowl after each addition.  To find the perfect consistency add a tablespoon of sugar at a time.  It may take 1-4 tablespoons, depending on personal preference.  Cover until ready to use.

Fill a pastry bag fitted with a size 2 wilton tip, carefully spoon the icing into the pastry bag and pipe snowflakes onto macarons.

Mocha Peppermint Cupcakes {Layla Grayce Giveaway}

Pin It

Aren't these pedestals beautiful?!  

I adore all the Rosanna Pedestals from Layla Grayce (My favorite home decor site!)  

I'll get to Layla Grayce very soon...

'Tis the season when peppermint takes center stage and I've been in overdrive making new recipes like my peppermint patties, and my peppermint mocha.  Although I couldn't resist creating one last holiday peppermint dessert, and this one is extra tasty!! 

Instead of a simple peppermint chocolate cupcake with butter cream frosting, I decided to step it up with peppermint infused buttercream and a gooey ganache topping.  Double chocolate and peppermint anyone?  Yes please!

Using my basic vanilla frosting recipe, I added pure peppermint extract and powdered peppermint flakes, which really boosted the pepperminty goodness! Add a sprinkle of crushed (not powdered) peppermint  to the tops of the ganache, heaven!

I used a 1M tip to frost the cupcakes, and a spoon to gently drizzle the ganache over the top of the frosting.  To keep the ganache the perfect 'drizzle' consistency you may need to gently swirl the chocolate over a low open flame, in a heat proof bowl (be sure not to burn the ganache.)

And now the GIVEAWAY!!

Layla Grayce has gorgeous rustic shabby chic home, baby and bedding decor.  I adore everything and if my hubby would let me, I would buy the entire collection!

I own both the large Rosanna pedestal (the bottom) and small Rosanna (the top), both are so delicate and beautiful.  Layla Grayce has graciously offered to give the large Rosanna pedestal to one of Epicurean Mom's readers! 

Giveaway Requirements:

1. Simply visit the Laylagrayce.com and leave a comment (please leave your email address) on this post telling me the best gift santa could give you from the Layla Grayce site. 

Additional Entries:

*Separate comments need to be left for each entry, or they will not be counted* 

2. Follow Epicurean Mom by email subscription (found on my homepage) or via RSS Feed

3. Like Epicurean Mom on Facebook

4. Follow Epicurean Mom on Twitter 

5. Follow Epicurean Mom on Pinterest 

6. Like Layla Grayce on Facebook

7. Follow Layla Grayce on Twitter

8. Follow Layla Grayce on Pinterest

9. Tweet this Giveaway: @LaylaGrayce Giveaway via @EpicureanMom! #Giveaway Enter to win: http://tiny.cc/2q9y7

All Entries must be received by midnight, CST on Tuesday, December 27th.  Giveaway is only limited to US and Canadian residents. Winner will be chosen by random.org via valid email address.  Layla Grayce asks that the winner allow 5-7 business days to receive the pedestal. 

This is a sponsored Giveaway on behalf of Layla Grayce. All opinions expressed are my own.

Mocha Peppermint Cupcakes 

Recipe adapted by Epicurean Mom

Ganache adapted from Graces Sweet Life

Yields 16 cupcakes

Ingredients:

Mocha Cupcakes

1 2/3 cup flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 1/4 cup sugar

1 stick butter, softened

2 eggs, slightly beaten

1/4 cup strong chocolate coffee (I used ghirardelli mocha truffle)

1/2 cup whole milk

1/4 cup hot water

Preheat oven to 350 degrees.  Line standard muffin tins with 16 paper liners, set aside.

Sift flour, cocoa powder, baking powder and baking soda, set aside.

In a bowl of a standing mixer fitted with the paddle attachment, cream the sugar and butter for about 3 minutes, until light and fluffy.  Add the salt and eggs (one egg at a time) mixing after each addition.  In a small bowl mix the coffee, milk and vanilla.  Turn the mixer to low, add the flour and coffee mixture to the butter, in 3 separate increments, starting with the flour and ending with the coffee.  Mix until well incorporated.  Remove bowl from standing mixer, with a rubber spatula mix the hot water into the batter mix well.

Spoon the batter evenly into the paper liners, filling about three quarters full.  Bake for 15-20 minutes, let cool on wire rack.

For Frosting:

2 1/2 sticks butter, room temp (not melted)

3-4 cups powdered sugar, sifted

1/4 teaspoon salt

1/3 cup powdered peppermint flakes

3/4 teaspoon pure peppermint extract

1/2 teaspoon pure vanilla extract

3 tablespoons heavy cream

In a bowl of a standing mixer fitted with the paddle attachment, cream the butter and salt on med-high until pale and creamy.  Turn the mixer to lowest setting slowly add the powdered sugar, 1 cup at a time, stopping at 3 cups.  Add the peppermint flakes, peppermint extract, vanilla extract, mix until well incorporated.  1 tablespoon at a time, add the heavy cream, beat until frosting is smooth.  Depending on desired frosting consistency, add more powdered sugar, for a thicker more stiff frosting.

For Ganache:

3 ounces good quality semisweet chocolate, finely chopped

1/3 cup heavy cream

1/2 tablespoon corn syrup

Place the chocolate in a heatproof bowl.

In a small saucepan heat the heavy cream and syrup, simmering until a slow boil.  Pour heavy cream mixture over chocolate and let set for 1-2 minutes.

Using a spatula, mix the chocolate starting from the middle making the way towards the edges.  Trying to pull in as much chocolate as possible, until mixture is smooth.

Assembly:

Scoop the frosting into a large pastry bag fitted with a 1M tip.  Pipe onto cupcake, set aside.

Spoon ganache over frosting, one cupcake at a time, top with peppermint flakes.  Repeat with remaining cupcakes.

Enjoy! 

Nectarine and Blueberry Cake {Guest Post}

I'm so excited that today's guest post is Jennifer from Delicieux.  I've been following her blog for quite sometime and is one of my favorite reads.  She lives in Australia (Lucky, I know!), has a cute aussie accent (I adore australian accents!) and is sweet as can be.  Her blog is a vegetarian based blog with lots of delicious bakes goods, beautiful photos and delicious recipes! 

I'm sure you will enjoy Delicieux as much as I do!

~  Delicieux ~

I was thrilled and delighted when the lovely Katie (from Epicurean Mom) asked me if I would like to guest post for her while she is on holiday in Montana with her family.  Being a fan of Katie's beautiful blog I couldn't wait to say yes; and I surprised Katie when I told her this would be my first guest post!

Katie's beautiful and inspiring blog is an inside look into the life of a busy mom and food enthusiast.  I have to say her food and her photography are beautiful, as are her two gorgeous daughters (who you can see in her header of her blog.)

I thought for sometime about what I would make for Katie, and while ideas of Christmas recipes jostled about in my mind, I finally settled on a nectarine and blueberry cake (not unlike what I would serve Katie if she came to visit for afternoon tea.)

The beauty of this cake is it's so simple to prepare.  Simply mix all of the ingredients together, pour into a greased cake tin and top with slices of nectarine.  Just the type of recipe that any busy mother needs in her repertoire for when you get the last minute call that guests are coming over.  Even better, you can easily adapt this cake and work with whatever fruit is in season.

With the hustle and bustle of getting ready for the holidays, its wonderful to take sometime out from all the Christmas baking and make something quick and simple.  This cake is just the thing to enjoy over a relaxing cup of tea , while you check off your christmas to-do-list.

Thank You Katie for letting me take over your beautiful blog for the day.

Happy Holidays everyone!!

Nectarine and Blueberry Cake


Ingredients:
1 cup self rising flour, sifted
1/2 cup ground almonds (almond meal)
2/3 cup brown sugar
120 grams softened butter, cut into small pieces
2 eggs
1/2 cup buttermilk
1 teaspoon pure vanilla extract
125 grams blueberries (frozen is fine)
2 large nectarines, de-stoned and cut into slices
2 tablespoons of demerara sugar

Preparation:
Preheat oven to 325 degrees fahrenheit (160 degrees celsius), grease and flour a 20cm springform cake pan.

With an electric mixer, fitted with the paddle attachment, add all of the ingredients except the nectarine, blueberries and demarara sugar.  Mix until well combined.

Add the blueberries and fold through before pouring the mixture into the springform pan. Top with sliced nectarine and sprinkle with demerara sugar.

Bake for 45 minutes or until the cake is cooked through.  Let cool, slightly.

Follow Delicieux on Twitter, Facebook and Google +

Thai Curried Fried Rice with Fish {Guest Post}

While I'm gone visiting family in Montana I have a couple of very talented bloggers that will be taking my place. The guest post for today (Spicie Foodie) has brilliant photography and drool worthy recipes.  From the first instant I set eyes on her blog I was addicted, I think you will be too!  

As we are enjoying the cold, yet refreshing snowy weather (what a difference from sunny Southern California! *Burrrr*)  please give a warm welcome to Nancy from Spicie Foodie...

~Spicie Foodie~

Hi everyone my name is Nancy and I'm a writer/blogger and photographer for Spicie Foodie.com, my website.  I'm so happy to be guest posting for Katie while she is away.  Thank you Katie and I hope you are having a good trip.

Today I want to share a recipe with you for fried rice.  It isn't an ordinary fried rice but rather one bursting with the flavors of thai cuisine.  The really great thing about this recipe is it's very quick and easy to make.  A wok isn't needed and it is a great way of using up leftover rice.  As a matter of fact leftover rice is what you want for fried rice.  

I think some people are intimidated by making their own homemade fried rice.  Perhaps the intimidation is brought on from kitchen failure, one that happens to many on their first fried rice attempt.  You see, the secret to good results in fried rice is using leftover rice, or day old rice.  Using leftover rice prevents the rice from sticking or becoming soggy.  The leftover rice is drier so it will still absorb the flavors but not turn soft.  As for what typeof rice to use, jasmine rice is a good choice.  But it'll tell you a secret I've used long grain rice too, shhh don't tell anyone.  Just make sure it is day old rice.

I don't own a wok so instead I use a large pan.  It just needs to be a heavy pan or frying that won't stick.  This curried rice is a little spicy but no need to worry as you can adjust it to your personal taste.  I like to use my homemade red curry paste (recipe here) but commercial will also due.  If using commercial curry paste be aware that different brands are different levels of spicy.  You'll want to taste the paste then decide how much to add.  Same goes for the fresh chiles, adjust to your taste.

So, go on and turn boring ordinary fried rice into a scrumptious thai curried fried rice!

Thai Curried Fried Rice with Fish
Recipe Adapted from Spicie Foodie


Serves 2-3 as main dish

Ingredients:
3 cups day old cooked rice, jasmine rice
2 firm fish fillet, roughly chopped
1 tablespoon finely chopped ginger
3 garlic cloves, minced
1-2 hot chile peppers, finely chopped
1 medium carrot, shredded
2 tablespoons vegetable oil
1-2 tablespoons thai red curry paste, adjust to taste
1 tablespoon light soy sauce, adjust to taste
1 1/2 tablespoons fish sauce
Garnish:
Cilantro, finely chopped
mint and basil leaves
Lime crushed peanuts, 1 handful per serving

Preparation:
Heat the oil in a wok or large frying pan.  Once warm add the fish and cook all the way through.  Next add the ginger, garlic, chile peppers, onion and carrots.  Cook for 3 minutes, stirring often.   Next add the bamboo shoots, curry paste, soy sauce and fish sauce.  Cook for 1 minute or until the paste has dissolved.  Turn the heat to high and add the cooked rice.  Stir often to prevent burning and until all ingredients are combined.

Turn heat off.  Toss in the chopped cilantro, mint and basil leaves making sure to well distribute them around the rice.  Serve topped with crushed peanuts and lime wedges.

Chocolate Truffles

With the hustle and bustle of the Holidays finding effortless recipes is essential; actually essential is probably an understatement!  

Truffles are wonderful festive treats to send to our loved ones; although they tend to need a candy thermometer and a little patience.  I made a couple of batches of these orange infused truffles by doubling the recipe and within 30 minutes (most inactive time), gorgeous truffles! 

They create wonderful homemade gifts everyone will love.  I know I adore homemade goods, especially when they are miniature, sightly less guilt. 

I bought the cute boxes, ribbon, candy cups (cupcake liners but extra small) and tags at Michaels.  Extremely simple to put together and lovely.

I hope everyone has a wonderful weekend! I'm going to be visiting my sisters, niece and nephew for a few days.  Sadly this will be my last post for close to a week, but (happily!) I have some very talented food bloggers that will be taking my place and guest blogging on Epicurean Mom!  I'm sure you all will enjoy them as much as I do! 

  

Easy Chocolate Truffles
Recipe adapted from Martha Stewart


Yields: 12 truffles (I made 24 by doubling the recipe)


Ingredients:
1/2 cup plus 2 tablespoons heavy cream
1/8 teaspoon ground cardamom
Five strips 1-inch wide orange peel, pith removed
8 ounces semisweet chocolate, finely chopped
1/4 cup confectioners' sugar
1/4 cup sifted cocoa powder
1/2 cup finely chopped pistachios, walnuts, candy cane etc (each in a separate bowls)

Preparation:
In a small saucepan, whisk together cream and cardamom.  Add orange peel; bring just to a boil.  Remove from heat; let stand 15 minutes.  Line a baking pan with parchment; set it and another pan aside.

Return cream mixture to heat; bring to boil.  Place chocolate in a heat-proof bowl.  Remove cream mixture from heat.  Pour through a sieve set over chocolate; discard solids.  Stir until melted and smooth.

Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15-20 minutes.

Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped ball (1-inch), if need be shape with hands.  The truffles do not need to be perfect, be careful to overwork the chocolate or it will melt. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator for 10 minutes.

Place the coatings in separate bowls and roll each truffle in the desired coating.

Gingersnap Pomegranate Parfaits

Chocolate, chocolate and more chocolate!!  With all this holiday food consumption lately, I was in need of a sweet refreshing light treat.

We all like guilt-free pleasures, most of the time.  Parfaits are a great way to satisfy your sweet tooth, keep the richness to minimum and the taste to a high.  Take these to your next holiday party for a non-traditonal, yet festive dessert. Everyone will thank you, promise!

Time is limited.  Limited for all of us.  For me, time is limited due to my crazy 18 month old and 5 year old that constantly climbs, jumps, throws and creates chaos.  Lovely chaos, but chaos none the less.

That's the beauty of these parfaits.  20 minutes, no baking, no chilling, ready to eat, deliciousness!

Enjoy!

Gingersnap Pomegranate Parfaits
Recipe Adapted from Martha Stewart's gingersnap red currant parfaits 


Servings: 3-4


Ingredients:
3/4 cup pomegranate jam
3 tablespoons fresh lemon juice
1/2 creme fraiche
3/4 cup heavy cream
1/4 cup sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 pomegranate, seeded
1/2 cup gingersnap cookies, crushed

Directions:
Whisk together jam and lemon juice in a small bowl; set aside.  Beat the creme fraiche, heavy cream, sugar, vanilla, cardamom and ginger, with an electric mixer, until light, fluffy and stiff peaks form.  Gently fold in 1 tablespoon jam mixture, leaving jam swirls in the cream.

Add 1 tablespoon cream mixture, 1 tablespoon crushed gingersnaps, 1 tablespoon jam mixture and top with a tablespoon of pomegranate seeds in a small glass.  Repeat layering, top with a dollop of cream mixture and another sprinkle of pomegranate seeds.  Make 2-3 more parfaits, depending on glass size.  Refrigerate until ready to serve, up to 1 hour.

Peppermint Chocolate Mousse

Can you smell it??  I sure can!  Peppermint, chocolate, pumpkin and gingerbread are in the air.  It's starting to feel a lot like Christmas!

The Holidays are here and a few of my favorite Fall/Holiday recipes are:

Spiced Pumpkin and Feta Tarts- Le Delicieux 

Chocolate Chess Pie- In Jennie's Kitchen 

Apple Cinnamon Baked Oatmeal- Family Fresh Cooking

Peppermint Cheesecake Brownies- Confections of a Foodie Bride

Ramekin Pecan Pies- Bev Cooks

Pumpkin Mousse Shooters- Eat Yourself Skinny

Cinnamon Chip Shortbread Cookies- Barbara Bakes

Pumpkin Cake with Butterscotch Filling- Perry's Plate

Egg Nog Cupcakes with Bourbon Carmel- The Baker Chick 

Apple-Spice Cupcakes- Epicurean Mom

We loved this peppermint mousse.  It's slightly lighter then the average holiday dessert, yet incredibly satisfying!

Bon Appetit! 

Peppermint Chocolate Mousse 
Recipe Adapted from Alton Brown's Chocolate Mousse


Ingredients:
1 3/4 cups whipping cream
12 ounces semi-sweet chocolate chips (good quality)
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1 teaspoon flavorless, granulated gelatin

Directions:
Chill 1 1/2 cups whipping cream, metal mixing bowl and beaters in refrigerator, up to 20 minutes in advance.

In a double boiler (or a heat proof bowl on top of steaming water) combine chocolate chips, coffee, rum and melted butter.  Melt over simmering water, stirring constantly (making sure not to burn chocolate.)  Remove from heat when only a few chocolate lumps are visible, stirring occasionally.  Cool chocolate to just above body temperature (98.6.)  If no thermometer available use your finger, the heat should be barely detected when finger is dipped in the chocolate.

Pour remaning 1/4 cup whipping cream in a small metal measuring cup.  Sprinkle gelatin over cream. Let rest for 10 minutes, to allow gelatin to "bloom".  Carefully swirl the measuring cup over an open flame (med/low heat on a gas range.)  Do not boil the cream mixture.  Stir the heated gelatin mixture in the cooled chocolate, add the peppermint and vanilla, set aside.
In the chilled mixing bowl, beat cream to medium peaks.  Stir 1/4 of the whipped cream into the chocolate mixture.  Stir until well incorporated.  Fold in the remaining whipped cream in 2 separate additions.  Specks of the whipped cream may streak, but that's ok. Do not overwork the mousse.

Chill mousse in the fridge for about 1 hour.  Garnish with  whipped cream and crushed candy cane.

If mousse needs to be chilled overnight, chill for one hour and then cover with plastic wrap.