for the boys + my mom.

I got my dad’s present all figured out; fingers crossed he’ll be into the homemade granola (see previous post). For my two brothers and my mom, I made homemade tea blends, peppermint hot fudge, and gingerbread. My kitchen is a little DIY holiday wonderland at the moment. It’s warm and smells of cinnamon and chocolate.

Christmas Eve dinner is fast approaching, and I aim to be on time, so I best be off. Enjoy these recipes! And happy holidays, ladies + gents. Wishing you lots of joy, laughter, good food, and wine. lv, molly

Peppermint Hot Fudge (hot damn, this is good)

Makes about 4 cups

NOM!

2 cups unsweetened cocoa powder
1 1/2 cups. sugar
1 cup brown sugar
1/4 tsp. Kosher salt
2 cups heavy cream
1 cup unsalted butter, cut into pieces
2 tsp. peppermint extract (substitute vanilla, if you don’t want the mint flavor)

In a large pot, combine cocoa, sugars, and salt. Add the cream and butter. Cook over medium heat, stirring constantly until the butter is melted and the sauce comes together and is smooth and glossy. Bring to a boil for 1 minute. Then, remove from heat and let cool for 5 minutes. Stir in the peppermint extract. Store in the fridge and re-heat when ready to use.
This sauce is great to packages in glass jars for gifts; it will keep well in the fridge for 2-3 weeks.
Serving ideas: In addition to ice-cream, this sauce is excellent drizzled over slices of pound cake, cheesecake or a meringue. The version made with vanilla extract is also delicious served with poached fruit.

Quick Gingerbread

This gingerbread smells heavenly

Softened unsalted butter, as needed
1 cup canola oil
1 cup sugar
1 cup unsulphured molasses
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda

Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
In a large bowl, whisk together the oil, sugar, and molasses. Add the eggs, and whisk until smooth.
In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with freshly whipped cream. If you’re giving as a gift, wrap the squares in parchment, and tie with a little bow.

I tried to wrap the gingerbread squares prettily... but I think I failed

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