Lime Mustard Chicken

Making candied citrus peels has quickly become a Christmas tradition. It's kind of a two for one deal. I get to made candy out of the peels then find tasty uses for the leftover fruit. I used the orange to make spiced cranberry juice. And I used the limes to make this chicken.

Kind of forgot to take a picture until the chicken was almost gone!

Ingredients:
4 boneless skinless chicken breasts
1/2 cup lime juice
1/4 cup honey mustard
1 tablespoon olive oil
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Preheat oven to 350 degrees.

Combine the lime juice, mustard, olive oil, chili powder, salt, pepper in a 7x11 baking dish. Marinate chicken breasts in the mixture, any where from 15 minutes to overnight. 

Bake for 40 minutes or until the chicken is thoroughly cooked and juices run clear.


I acutally made this back in early December for my future father-in-law's birthday (along with a decadant chocolate birthday cake). Though the flavors were more summery than wintery, it was a huge success. And sometimes you just need that hint of summer when it's snowing and below freezing outside.

Enjoy!

~Krissy

Peanut Butter Fudge

Since my butterscotch fudge didn't turn out as planned, I decided to try one more fudge recipe this holiday season: peanut butter fudge . . . and it was a success!

Ingredients:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup peanut butter chips
1 cup peanut butter
3 tablespoons unsalted butter, room temperature and cup into little blocks

Directions:
Line the bottom and sides of an 8x8 pan with parchment paper.

Combine the sweetened condensed milk, vanilla, peanut butter chips, peanut butter, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Pour the fudge into the prepared dish and smooth the top with a spatula. Refrigerate for 5 hours or until the fudge is firm.

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Butterscotch . . . Somethings

In the summer, we usually hit up the local ice cream shop. 99% of the time Eric orders a butterscotch milkshake. I think next to peppermint, it's his favorite flavor. So I had planned on making butterscotch fudge for him this Christmas. I used the Nestle Toll House recipe for butterscotch fudge. The only alteration I made to the recipe was taking out the nuts. But the fudge never set. I even tried freezing it. The recipe had awesome reviews; I don't know what went wrong, but the fudge was a fail. However, while some kitchen fails have to go in the trash, others can be transformed. So that's what I attempted to do with the butterscotch fudge. It tastes damn good (Eric said he'd happily eat it with a spoon) so I turned it into a truffle-like candy I'm calling a "something." But these somethings need to be kept in the freeze, otherwise they don't exactly melt, but become gooey and lose their shape. Even transformed, they're not my most successful concoction, but Eric loved them so much that I thought I'd share the recipe anyway.

Ingredients:
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons unsalted butter
1/4 teaspoon salt
2 cups mini marshmallows
1 2/3 cups (11-ounce package) of butterscotch chips
1 teaspoon vanilla extra
nuts, powdered sugar, sprinkles, etc.

Directions:
Line an 8x8-inch baking pan with parchment paper.

In a saucepan, combine sugar, evaporated milk, butter, and salt and bring to a full rolling boil over medium heat, stirring continuously. Let boil for 4 to 5 minutes, stirring constantly. Remove from heat.

Stir in marshmallows, chips, and vanilla extract. Stir vigorously until the marshmallows and chips are completely melted and the mixture is smooth. Pour into prepared pan and freeze overnight.

Scoop out a heaping tablespoon of the butterscotch "fudge," roll into ball, then roll the ball in chopped nuts, powdered sugar, sprinkles, whatever you'd like. I used up some leftover pecans and powdered sugar. Set the balls on waxed paper lined plate and refrigerate. Since these suckers become gooey rather quickly, it's better to work in batches.

Store in an airtight container in the freezer.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Sea Salt Nutella Fudge

Source

I've made homemade caramels, marshmallows, and even candy corn. But for some unknown reason I've been intimidated by fudge. I don't know why. It's not difficult to make. So I decided to tackle it this holiday season. I absolutely love hazelnut-chocolate spread and I love chocolate and salt, so when I found this recipe I knew it had to be my first fudge recipe. But I do have a confession. I didn't use Nutella. I used Jiffy's Hazelnut-chocolate spread. It's cheaper and just as yummy.

Recipe comes from here.

Ingredients:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 cup hazelnut-chocolate spread
3 tablespoons unsalted butter, room temperature and cup into little blocks
sea salt

Directions:
Line the bottom and sides of an 8x8 pan with parchment paper and spray with cooking spray (you can also grease it with butter).

Combine the sweetened condensed milk, vanilla, chocolate chips, hazelnut-chocolate spread, and butter in a medium glass (heat proof) bowl.

Create a double-boiler by setting the bowl over a medium-size saucepan of simmering water. The bottom of the bowl shouldn't touch the water. Stir in chocolate chips. Mix until the chips are melted and the mixture is smooth.

Double boiler

Pour the fudge into the prepared dish and smooth the top with a spatula. Sprinkle with sea salt. Refrigerate for 2 to 5 hours or until the fudge is firm.

Sprinkle with salt

To cut the fudge, remove the parchment paper from the dish. Run a knife under hot water, dry it off, and use it to cut the fudge into squares. Store in an airtight container in the refrigerator. 

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn
Homemade Chocolate-Covered Cherries
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

No-Bake Marshmallow Cornflake Wreaths

If you love rice crispy treats, you will love these no-bake Christmas cookies. My mom used to make these for me and my brother and we always loved them. I don't make them every year--there are just too many delicious cookies recipes out there--but the years I don't, I always miss them.

Now I usually decorate these with cinnamon candies. But not this year. I had a big bag of them. But a certain someone (ahem, Eric) ate them all. This is why I usually hide my baking goodies. In his defense, though, I didn't tell him not to eat them all. I just didn't think he could/would eat so many in less than a week. So I just used sprinkles to decorate them instead.

Ingredients:
1/2 cup butter
3 cups mini marshmallows
4 cups plain cornflakes
1 teaspoon vanilla extract
5-8 drops green food coloring
cinnamon candies

Directions:
In a large sauce pan, melt the butter over medium-low heat. Add marshmallows, stirring until the marshmallows are melted. Add vanilla and food coloring. Mix until the mixture is smooth. Carefully stir in cornflakes, making sure they are well-coated. Remove from heat. On waxed paper, form the mixture into wreaths. You can make them as large or small as you'd like. Decorate with cinnamon candies. Store in an airtight container.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Candied Citrus Peels
Christmas Candy Corn: Peppermint and Cinnamon
Homemade Chocolate-Covered Cherries
Sea Salt Nutella Fudge
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Chocolate Covered Cherries

I love chocolate covered cherries. In high school my mom used to always put a box in my stocking. In college, I treated myself to a box every Christmas season when they began popping up in the grocery store in abundance. This year I decided to make my own. Chuck, my future father-in-law, considers himself a connoisseur of chocolate covered cherries. He loves them and has tried a lot of different kinds. He absolutely loved these. He even told me I should be proud of myself, they were that good. Eric was madly in love with them too.

With that said, these chocolate covered cherries were supposed to have liquid centers. However, the centers stayed cream, a very tasty cream, but still a cream. So if you're looking for a recipe for chocolate covered cherries with liquid inside, this recipe isn't for you.

Fair warning, these need to age for about a month to get the best flavor so you have to start early, like in November.

Ingredients:
2 5-ounce jars of maraschino cherries (roughly 60)
1/3 cup butter, softened
1/3 cup corn syrup
1/2 teaspoon salt
2 teaspoon cherry liquid from the jar of cherries (you can also use vanilla extract, almond extract, or brandy)
3 3/4 cups powdered sugar, sifted
2 cups chocolate chips*

Directions:
Drain the cherries in a strainer and dry the cherries using paper towel. You want to get the cherries as dry as you can, but be careful not to crush them. Reserve 2 teaspoons of cherry liquid.

In a large bowl, combine butter and corn syrup. You can use an electric mixer or do it by hand. I did it by hand with ease. Stir in cherry liquid and salt. A cup at a time, add the sugar to the mixture until it is well incorporated. After about 2 1/2 cups and began kneading the sugar into the fondant.

Take about 1/2 tablespoon of fondant, wrap it around a cherry, and place on a wax-lined cookie sheet. Repeat with the remaining cherries. Freeze for 1 hour.

Melt chocolate in a double boiler or in the microwave. Since chocolate is easy to burn, only microwave the chocolate for 30 seconds at a time, stirring between intervals, until it is melted and smooth. Coat the cherries in chocolate and place them back on the waxed cookie sheet.

Place the chocolate covered cherries into the freeze for 30 minutes then transfer them to an air-tight container and store for 7 to 30 days in the refrigerator. 

*The original recipe calls for 2 cups chocolate chips. I probably used double that. I always end up using a ton of chocolate when coating stuff.

Enjoy!

~Krissy

2012 Christmas Baking List
Christmas Kiss Cookies
Tea Cookies
Cornflake Wreath Cookies
Candied Citrus Peels
Christmas Candy Corn: Peppermint and Cinnamon
Sea Salt Nutella Fudge
Peanut Butter Fudge
Spiced Cranberry Juice

Check out last year's baking list!

Chocolate on Chocolate Cake

Happy Birthday Chuck!

Today is my future father-in-law's birthday. Since my future mother-in-law recently underwent surgery, I made the birthday dinner (lime mustard chicken and mashed potatoes) and cake. He loves a chocolate on chocolate cake (chocolate cake with chocolate frosting) so that's exactly what I made. I think this is my first cake from scratch, believe it or not. I chose it because of it's simplicity. It's incredibly moist and light in texture and rich in taste. Everyone enjoyed it. But I can't help but wonder if I could intensify the chocolate flavor by using coffee or chocolate milk instead of water.

I topped the cake with one of favorite frostings--chocolate buttercream (see recipe below).

Original Recipe (with minor alterations)

Chocolate Cake
Ingredients:
2 cups all purpose flour, sifted
1 cup cocoa powder, sifted
2 teaspoons baking powder
2 cups hot water
2 cups sugar
2 eggs
2 tablespoon shortening, rounded
1 teaspoon salt

Directions:
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.

Add all of the ingredients to a large bowl. Mix together until well combined.

Divide equally between the two pans. Bake for 35 minutes or until a toothpick inserted into the cake comes out clean.

Allow to cool then frost.

Chocolate Buttercream Frosting
Ingredients:
3 cups powdered sugar
2 sticks of unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/2-1 cup cocoa powder, sifted (the amount depends how chocolaty you want your frosting)
4 to 6 tablespoon milk

Directions:
Place the the butter into a large bowl and cream with a hand mixer or standing mixer. Add vanilla and mix. Add 1 cup of sugar and blend on low speed until well incorporated. Then add another cup of sugar and beat until well blended. By now your buttercream is getting thick. Add 1 to 2 tablespoons milk and mix. Blend in the the final cup of sugar. Add a couple more tablespoon of milk if desired. Beat in the cocoa powder. To get light, smooth buttercream you need to blend the buttercream for 15 to 20 minutes on low.

Enjoy!

~Krissy

More Cake Recipes:
Apple Cider Cake
Chocolate Swirl Cake
Rice Crispy Cake
Starlight Mint Cake