top 5 cozy winter treats | holiday survival guide

HolidaySURVIVAL GUIDE

Cozy Winter Treats

Top 5

Delicious Treats

Non-Alcoholic Holiday Drinks

5 FantasticThe holidays are an excellent time to whip up delicious treats for friends and family.

Holiday Survival Guide • Top 5 Cozy Winter Treats

5 Favorite Recipes

Non-Alcoholic Holiday Drinks

5 FantasticYour taste buds will be craving for these 5 favorite recipes to cozy up to during the holidays.


Peppermint Bark

Ingredients

Preparation

• 1 lb. dark chocolate • 1 lb. white chocolate • 1 regular package candy canes, crushed

Melt the dark chocolate over a double boiler until smooth. Spread (with an offset spatula) in an even layer on a wax paper-lined baking sheet. Place in freezer to harden, approximately 30 minutes.

Melt the white chocolate over a double boiler until smooth. Spread (with an offset spatula) on top of the dark chocolate layer.

Working quickly before the white chocolate sets, sprinkle the crushed candy canes on top and gently press into the chocolate.

Refrigerate until complete hard and set, at least 2 hours. Break into pieces and enjoy!

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Dark Chocolate Truffles

Ingredients

Preparation: Steps 1-4

• ¼ cup heavy cream • 5 ounces bittersweet chocolate, finely chopped • 1 tablespoon butter, softened

Heat the cream until it just comes to a boil, add the chopped chocolate, and remove the saucepan from the heat.

Stir the mixture with a rubber spat-ula until the chocolate is completely melted.

Stir in the butter until the ganache is smooth.

Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache.

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Dark Chocolate Truffles

Ingredients


• ¼ cup heavy cream • 5 ounces bittersweet chocolate, finely chopped • 1 tablespoon butter, softened

Refrigerate at least one hour (or over-night) until the ganache is set.

To form the truffles, use a melon baller to scoop the ganache into a ball and place on a wax paper-lined baking sheet.

Finish the truffles by dipping in your ingredient of choice. If dipping in chocolate, place the balls of ganace in the refrigerator or freezer for at least one hour or until thoroughly chilled before dipping.

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Ginger CookiesIngredients


• 2¼ cups all-purpose flour • 1 teaspoon baking soda • 2 teaspoons ground cinnamon • 1½ teaspoons ground cloves • ½ teaspoon ground nutmeg • ½ teaspoon ground ginger • ¼ teaspoon salt • 1 cup dark brown sugar, lightly packed • ¼ cup vegetable oil • 1/3 cup unsulfured molasses • 1 egg, at room temperature • 1¼ cup chopped crystallized ginger (6 ounces) • Granulated sugar, for rolling the cookies

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, sift together the flour, bak-ing soda, cinnamon, cloves, nutmeg, gin-ger and salt and then combine the mixture with your hands.

In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 min-utes. Add the crystallized ginger and mix until combined.

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Ginger CookiesIngredients


• 2¼ cups all-purpose flour • 1 teaspoon baking soda • 2 teaspoons ground cinnamon • 1½ teaspoons ground cloves • ½ teaspoon ground nutmeg • ½ teaspoon ground ginger • ¼ teaspoon salt • 1 cup dark brown sugar, lightly packed • ¼ cup vegetable oil • 1/3 cup unsulfured molasses • 1 egg, at room temperature • 1¼ cup chopped crystallized ginger (6 ounces) • Granulated sugar, for rolling the cookies

Scoop the dough with two spoons or a small ice cream scoop. With your hands, roll each cookie into a 1¾-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granu-lated sugar and place them on the baking sheets.

Bake for exactly 13 minutes. The cookies will be crackled on top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

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Pizzelle Cookies

Ingredients


• 6 eggs • 1 cup butter, melted • 1½ cups sugar • Pinch of salt • 1 teaspoon anise extract • 1 teaspoon vanilla extract • 3½ cups all-purpose flour

Beat the eggs on medium speed until pale and thick.

Add the melted butter and mix until thoroughly combined. With the mixer still running, add the sugar and mix until combined.

Add the extracts and continue to mix.

Reduce the speed to low and gradually add the flour, mixing until combined.

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Pizzelle Cookies

Ingredients


• 6 eggs • 1 cup butter, melted • 1½ cups sugar • Pinch of salt • 1 teaspoon anise extract • 1 teaspoon vanilla extract • 3½ cups all-purpose flour

Preheat the pizzelle iron according to the manufacturer’s directions. When ready, drop batter by heaping tablespoon onto iron, close, and hold closed for as long as the manufacturer states.

When ready, open iron and remove piz-zelle with a rubber spatula. Repeat until all batter is used.

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Basic Biscotti

Ingredients


• 1/4 pound (1 stick) butter, softened • 1 cup granulated sugar • 2 large eggs • 1/2 teaspoon vanilla extract • 2-3/4 cups all-purpose unbleached flour • 1 teaspoon baking powder • 1/2 teaspoon salt

Preheat your oven to 375F.

Cream the sugar and butter togeth-er until fluffy, add the eggs one at a time along, and then add the extract. Scrape your bowl if needed to make sure everything is smoothly mixed and incorporated.

Whisk the flour, baking powder and salt together in a separate bowl. Add it gradually to the creamed mixture and mix just until a dough forms and pulls away from the sides of the bowl.

Turn the dough out onto a lightly floured work surface and rub your hands with a little flour.

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Basic BiscottiPreparation: Steps 5-8

Divide the dough in two and form each half into a log about 4 inches wide by 10 inches long. Bake on parchment lined baking sheets until lightly browned and small cracks form on top, about 25 minutes.

Remove from oven and cool slightly on the baking sheets. Transfer the logs to a cutting board. Slice on the diagonal in generous 1/2 inch slices – this is easiest by using a straight down chopping motion with a good santuko or chef’s knife.

Place them with the cut side up on parchment lined baking trays and bake another approximately 16-20 minutes or until slightly browned, turning over half way through the baking.

Cool completely on a wire rack.

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Do you have a favorite holiday recipe? Share them with your friends & Family!

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‘Tis the Season!


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