Musing with Max

Musing with Max

December 29, 2011

Ghost of Christmas Past

What a whirlwind! How did that happen? How does it always happen? One minute you have all the time in the world and next thing you know it's all a memory. So here's to the memories:

The decorations:

The nutcrackers:
The visions of sugarplums:
Soft Chocolate Truffles adapted from Renny Darling

1/2 cup cream
1/4 cup butter
1/2 lb. semisweet or bittersweet chocolate chips
pinch of salt
1 tsp vanilla
2 egg yolks
1 cup sifted powdered sugar
1 tbsp Grand Marnier liquor

sifted cocoa, cinnamon sugar, ground nuts (optional)

In the top of a double boiler, heat cream with butter until butter is melted. Add the chocolate chips, salt and vanilla and stir until chocolate is melted. Remove from heat and beat in egg yolks until blended, add sugar and liquor and beat until mixture is smooth. Cover and refrigerate until chocolate has hardened, preferably overnight. Spread 1 to 2 tablespoons of cocoa powder on a sheet of waxed paper. When chocolate has hardened take about 1 1/2 tsp and roll into a ball then dust with cocoa powder (or cinnamon sugar, or chopped nuts, or shredded coconut, or whatever you like). Place in bon bon wrappers. Refrigerate until ready to serve. (they freeze beautifully).

Cinnamon-sugar cookie squares adapted from momofuku-milk-bar makes approximately 150 cookies

½ cup butter, room temperature
2 cups granulated sugar
½ cup canola oil
2 eggs
½ cup milk
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
Cinnamon sugar, to garnish*
  1. Preheat the oven to 350°F and grease an 11-by-15-inch pan.
  2. Mix all the ingredients together with an electric mixer, beginning with the butter, sugar, oil, eggs, milk and finally the dry ingredients. 

3. Pour into the pan and spread evenly with a metal spatula or knife. Sprinkle with cinnamon sugar all over and bake for 20 minutes or until the edges are light brown.

4. Allow to rest for 10 minutes, then invert onto a cutting board and cut into bite-size squares.

*To make cinnamon sugar, mix ½ tablespoon of cinnamon for every ¼ cup of sugar.

Mantecaditos con guayaba adapted from The Noshery

about 18 cookies
  • 1/2 cup sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup shortening
  • 1 egg yolk
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup guava paste, diced
Preheat the oven to 350 F. Cream sugar, shortening and butter in a large bowl. Mix in egg yolk and almond extract.  Blend in the flour a little at a time, until well combined and chunky. Shape a tablespoon of dough into a ball. Repeat with the remaining dough. Place the cookies on cookie sheet lined with parchment paper.  Using your thumb press the down on the cookie.  Fill the dimple with about 1 tsp of guava paste.

Bake for 20 – 25 minutes, or until light golden brown.  Transfer to cooling rack.

The mess in the kitchen:
Cuban Christmas Eve Dinner

The coolest Christmas gift

so we can make these

and poor Max being very neglected which only makes him mope and retreat to

or here
or here

or here

or here

holidays can be so stressful, so to all a good night. 

1 comment:

  1. Your cookies look delish and we're pretty psyched about the guava paste.

    A few more details about your dinner please.

    xo Jane