My Creations- Week of December 19th, 2005

Pecan Lace Sandwich Cookies with Orange Buttercream

Category: Cookie
Rating: Very Good

Indulgence. Buttery indulgence. Crunchy buttery indulgence. These cookies are good enough on their own. Sandwich them with sweet, rich, buttery citrus and they are that much more. Indulgent.



Fiesta Krunch

Category: Snack Mix
Rating: Very Good

This is one of those addictive snack mixes. Have a bunch. Then finish. Oh, I’ll have a corn flake. Oh, how about a corn chip. A tortilla would be a good finish. Oh, there is a clump of everything, can't pass that up.

½ cup corn syrup
4 cups corn flakes
8 cups popcorn
2 cups corn chips
1 cup tortilla chips
1 cup roasted peanuts
½ cup butter or margarine
½ cup packed brown sugar
1 package (1.25 oz) taco seasoning mix

Preheat oven to 250. In a large roasting pan combine corn flakes, popcorn, corn chips tortilla chips and peanuts. In medium saucepan combine corn syrup, butter, brown sugar and taco seasoning bringing to a boil over medium heat, stirring constantly. Pour over corn flake mixture tossing to coat well. Bake 60 minutes stirring every 15 minutes.



Butterscotch Drop Scones

Category: Bakery
Rating: Good+

Making a coarse crumb while preparing results in a contrast of dry and minorly moist. And with those punches of butterscotch in these are some unique scones.



Eggnog

Category: Beverage
Rating: Very Good

It is not Christmas without eggnog. This version is from food guru Alton Brown and does not have the heaviness of national brands as everyone learned as they raved about it. This lightness is from whipping whites and folding them into a beaten mixture of yolk, sugar, cream, milk and nutmeg. This lightness almost fools you as to how rich it is.



Chocolate Fudge Brownies

Category: Brownie
Rating: Very Good

First impression is the brownie part is surprisingly light. Then you hit that sweetened cream cheese ribbon in the middle. What a wonderful complement of tastes and textures. Oh yeah, and about that fudge topping.

7 ounces cream cheese
½ teaspoon vanilla
2 eggs
1 cup sugar
1/3 cup butter
3 Tablespoons cocoa powder
¾ cup flour
1 1/8 teaspoons baking powder
3/8 teaspoon salt
Generous 1/4 cup pecans, chopped

1 Tablespoon butter
1 Tablespoon milk
½ cup powdered sugar
2 Tablespoons cocoa powder

1. Lightly grease a 8” square cake pan

2. Beat the cheese, vanilla and 5t of sugar until smooth

3. Beat the eggs and remaining sugar until light and fluffy. Place butter and cocoa in small pan and heat on low until melted and combined. Stir into egg mixture. Fold in flour and nuts.

4. Pour half of flour mixture into pan and level off. Carefully spread soft cheese mixture over it and then cover with remaining brownie mix. Bake at 350 for 40-45 minutes.

5. To make frosting melt the butter in the milk, stir in powdered sugar and cocoa. Spread over brownies and allow to set.



Coffee Spice Cake

Category: Cake/Bundt
Rating: Good

I questioned the use of spice in the recipe title. Turns out the simple ingredients of cinnamon and nutmeg combine to give an impression of intricate spices. This uses coffee syrup, a staple of Rhode Island.



Nutella Cupcakes

Category: Cupcakes
Rating: Good

A decent cupcake it has an almost dark chocolate flavor from the title hazelnut spread.



Poppy Seed and Banana Muffins

Category: Muffin
Rating: Very Good

With wheat flour, wheat germ and wheat bran it is no shock these have that earthiness to them. With bananas, honey and a bit of canola oil this was certainly the closest of healthy holiday baking!