December 23, 2015

White Chocolate Dipped Gingersnap Cookies

Gingersnap cookies is my husband's all time fav!  I just hope he leaves enough for our friends and family to enjoy... and Santa too.

  • 1/2 cup unsalted butter, softened
  • 1/4 cup vegetable shortening
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 tsp vanilla
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 2 tsp baking soda
  • 2 cups AP flour
  • 1/2 cup turbinado sugar, optional
  • 12oz bag white chocolate chips
  • 1 tbsp vegetable shortening
  • garnishes: sprinkles, colored sugars, etc.

  1. Cream together butter, shortening and both sugars
  2. Add egg, vanilla and molasses.
  3. In another bowl whisk flour, spices, salt and baking soda. Then gradually add the flour mixture to the wet ingredients.  Mix until just combined.  Cover dough and chill for 2 hours.
  4. Preheat oven to 350°.  Line a baking sheet with a silpat or parchment paper.  Scoop out small balls of dough and roll them in the turbinado sugar.  This is optional but it gives the cookies a nice crunch.
  5. Place dough onto baking sheet and gently smash a little.  Space out cookies 2 inches apart.  They will spread.
  6. Bake for 12 minutes.  The cookies will be soft to the touch.  Let them sit on baking sheet for 5 minutes before transferring to a cooling rack.
  7. Once cookies have cooled, melt the chocolate and shortening in microwave on 30 second intervals until melted.
  8. Dip the cookies in the melted chocolate and place on a wax paper.  Decorate as desired.  Let the chocolate set up before stacking the cookies in an air tight container.

Eat and enjoy!


I am a candy making machine today.  The holidays always bring that out in me even though it's 80° outside with 100% humidity!  My pralines didn't quite turn out right with this outrageous weather we're having but I still decided to share them with you all.

  • 1 1/2 cups brown sugar
  • 3/4 cup white sugar
  • 6 tbsp unsalted butter
  • 1/2 cup evaporated milk
  • 2 cups pecans, chopped
  • 1/2 tsp salt
  • 1 tsp vanilla
  1. In a large pot fitted with a candy thermometer, combine sugars, butter, milk, salt and pecans.  Cook over medium high heat, stirring continuously.  Mixture will start to boil.  Keep cooking until candy reaches a temperature of 238°(soft ball stage)
  2. Remove from heat and add vanilla.  Keep stirring until mixture thicken.  It will start to look grainy.
  3. Drop by spoonfuls onto wax paper and let it set up.
Eat and enjoy!

* I like to make my pralines big so I usually get about 20 out of this recipe.

Fantasy Fudge

 Fantasy Fudge is a must at Christmas time.  It's rich and delicious.  Now, I love all types of fudge but this fudge (IMHO) is so much better than those condensed milk ones. 
  • 3 cups sugar
  • 3/4 cup unsalted butter
  • 2/3 cup evaporated milk
  • 12oz bag of semi-sweet chocolate chips
  • 1 jar(7oz) marshmallow creme
  • 1 tsp vanilla
  • 1 cup chopped pecans or walnuts (optional)
  1. Line 9x13 pan with foil.  Make sure foil hangs over sides of pan.  This makes a handle to easily remove from pan.
  2. Set up large pot with a candy thermometer.
  3. Add sugar, milk and butter to pot.  Bring to a full rolling boil, stirring constantly.  Continue cooking until thermometer reaches 234°F.  Remember to keep stirring or it will burn!  
  4. Remove from heat and add chocolate chips and marshmallow creme.  Stir until combined
  5. Add vanilla and nuts, if that's your thing.  Mix well.
  6. Pour into foil lined pan.  Let cool completely on counter or in fridge.  Remove foil from pan and cut into squares.
Eat and enjoy!

Cinnamon Pecans

  • 1 egg white
  • 2 tbsp ground cinnamon
  • 3/4 c sugar
  • 1 lb pecan halves

  1. Preheat oven to 350°.  
  2. Beat egg white with a fork until frothy
  3. Add cinnamon and sugar and stir until a delicious paste is formed
  4. Add pecans and throw on a wax paper lined baking sheet.
  5. Toast for 15 minutes.  Cool and transfer to a air tight container.
Eat and enjoy!

December 19, 2015

Peppermint Bark

Tis the season for holiday candy, Fa la la la la la la la la
 This is a very simple candy to make and it screams Christmas.

  • 3 peppermint candy canes, crushed
  • 12 oz semi sweet chocolate
  • 12 oz white chocolate
  • 1 tsp peppermint extract ( not mint), divided
  1. Throw candy canes in a ziploc bag and beat with rolling pan.  This is your chance to let out all that holiday frustration!
  2. Line baking tray with wax paper or foil.
  3. Place semi-sweet chocolate in microwave bowl and heat in 30 second intervals on 50% power.  Stir every 30 seconds.  Chocolate can burn very easily! Don't rush it!  After it's melted, add 1/2 tsp of peppermint extract.  Taste.  If you like it more minty, by all means add more.  Warning: It can go from perfect to overpowering in a flash!
  4. Pour chocolate onto baking tray and let the chocolate set up for at least 10 minutes or until semi firm.
  5. Place white chocolate into a clean microwave bowl and repeat heating process.  Add the remaining 1/2 tsp of peppermint extract.  Pour over semi-sweet chocolate.
  6. Sprinkle crushed candy canes over the white chocolate and lightly press into the bark.
  7. Chill in fridge until firm.  Then cut in squares or break into pieces.
  8. Eat and enjoy.  Store in fridge.

December 12, 2015

Buttermilk Ranch Dip

This dip is perfect for your holiday crudite platters.  It can easily be transformed into a dressing by adding more buttermilk. 


  • 2 cloves of garlic, finely minced or grated
  • handful for flat-leaf parsley, chopped
  • 2 tbsp of chopped chives
  • 1 cup mayo
  • 1 cup sour cream
  • buttermilk, use as desired
  • salt and black pepper, to taste
  • additional add ins: dill, red pepper, hot sauce or worcestershire sauce. ( I like to keep it simple)


  1. Combine the finely minced or mashed or grated garlic to a bowl.
  2. Add desired herbs, mayo and sour cream.  Mix until combined.
  3. Add seasonings and enough buttermilk to reach desired consistency.
  4. Taste to adjust seasonings.  Cover with plastic wrap and let chill in fridge for a couple hours or overnight.  The flavors will combine and become delicious.
* If the mayo is a little overpowering, just add more sour cream to mellow it out.