Cranberry Walnut Bars

I found this recipe in our newspaper way back in October and since the ingredients are staples in my pantry, I decided to give it a try. I served this at our annual holiday party and this is one of those desserts that received a lot of compliments and disappeared fast.

The walnuts and cranberries are a great combination, plus the cranberries add a freshness and festive color to this dessert. I even liked this and I rarely eat sweets!

• 1/2 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chopped fresh or frozen cranberries
• 1/2 cup chopped walnuts

Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in cranberries and walnuts.
• Spread into a parchment lined 9in. x 9-in. baking pan. Bake at 350° for 18 minutes or until golden brown. Cool on a wire rack. Cut into 2 inch bars.

Ruby Jewel Cookies

This recipe is from William and Sonoma, and with most of their recipes you can't go wrong. This "cookie" although made in a mini muffin tin has a shortbread base and is topped with raspberry jam.

• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 1/4 cups flour
• 1/3 cup sugar
• 1 cup cold unsalted butter, cut into small pieces
• 1/3 cup seedless raspberry jam or 1/3 cup other thick jam powdered sugar
• powdered sugar

Directions:

In a small bowl, whisk the egg yolks and vanilla together, set aside.

Combine the flour and granulated sugar in a food processor/mixer and process just to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl.

Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk about 3/4 in thick. Wrap and refrigerate until chilled, about one hour.

Preheat oven to 350°F Line a miniature muffin pan with paper liners.

With lightly floured hands, shape the dough into ¾ inch balls and flatten a little then place the balls into the muffin liners about 1 in apart.

Using the end of a wooden spoon dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a pastry bag fitted with a plain tip, fill each indentation with about ¼ teaspoon jam.

Bake the cookies until the edges are golden, 14 minutes.

Let the cookies cool completely in the pans on wire racks. Transfer the cooled cookies to wire racks and dust with powdered sugar.

Holiday Party

Tis the season...to have fun!!!

We have enjoyed 5 festive holiday parties in the past week!! One of which was our own. Oh, how I love spending time with friends and celebrating the most wonderful time of the year! And the season is just beginning with 2 more party's to attend!!! Then off to spend it with our family which I cherish the most!

Every year we enjoy hosting a holiday party for 50-60 friends. These are some of the sweets which we served at our party....





My "signature" Decadent Chocolate Cake with a twist. Instead of tiny chucks of chocolate throughout this cake, I ended up topping this with ganache. This was totally by accident! After the cake came out of the oven, I realized that I forgot a key ingredient!--the tiny chocolate chunks! Frustrating!!! So for the added sweetness I topped it with ganache, it tasted wonderful and now I have two "signature cakes"!!

I also forgot to add sugar, a somewhat important ingredient, to a sugar cookie recipe I decided to try. Unfortunately, I couldn't salvage those!!


Ruby Jewel Cookies


Petite French Vanilla Cakes


Cranberry and Walnut Bars


Raspberry Brownie Torte


Amaretto Brownie Bites

I also made over 15 pounds of assorted chocolates, oreo truffles, toffee candy, biscotti, phllo cups filled with custard, Mexican wedding cakes and cherry, raspberry and apricot kolache. The kolache is a traditional Czech recipe that my husband makes each year with my daughter--their much appreciated contribution to the holiday party!

Mussels in Wine Sauce

Belgium is well known for its' chocolate and its' beer and I happen to like both. It is also famous for its mussels which I love. I was fortunate enough to savor all three of these during our visit to Brussels.

This recipe reminds me of our trip, where mussels are the most popular dish in the country. I love how a dish can take you back to a special place! While there, we dined alfresco and enjoyed the beautiful weather and people watched as we savored a huge platter of steamed mussels which was large enough to share.

For this recipe, just make sure you add some crusty french bread to soak up the tasty garlic and wine broth!

MY TIP: If traveling to Brussels, stop in the main square, I think it is the most beautiful architectural square in Europe!

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon butter
1/2 cup sliced shallots
2 garlic cloves
1 and 1/2 pounds mussels
8 ounces chicken stock (1 cup)
1/2 cup white wine
2 tablespoons of chopped parsley
lemon wedges
salt and pepper to taste

Crusty French bread

Soak the mussels in cold water for 5 minutes, change the water and soak again for 5 minutes to remove any sand in them.

Preheat a large pot to medium and add the olive oil and butter. Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add the wine, chicken stock and mussels, then cover the pot with a lid. Steam the mussels for about 4 -5 minutes or until all the mussels open, if there is one that does not open, discard it. Add the parsley. Season to taste and serve with a lemon wedge and some crusty French bread.

Confession

Confession--I have another man in my life, his name is Tony. After being with him for over 3 months, I wondered if I could continue being with him...our relationship is becoming "routine". After spending seven days a week with him, I am able to know what he is going to say before he says it and I find him demanding. I thought about about giving him up... but I am getting something out of the relationship that I have never gotten before. But still the relationship is hard....so many times I just want to quit... but my husband encouraged me not too! Yes, I am talking about Tony Horton--the P90X trainer.

After 2 weeks with Tony and his P90X, I felt more energy. After 1 month, my legs which were in good shape to begin with from walking daily looked better and after 60 days I had muscles in places in my arms that I didn't even know muscles could be (and I thought nothing was wrong with my arms!!!). (Now I know why guys like to flex their muscles!) But as in any relationship, it can be hard at times, but I think I will stick with him!