Holiday Beverages: Peppermint Mocha - Instant

This is the week of peppermint posts.    Today's post is Peppermint Mocha.

I have been making this Peppermint Mocha mix for years.  It is really easy and inexpensive to make.    I keep it around the house during the holidays.  I especially enjoy  a  nice mug of it during tree trimming time, present wrapping time,  just about anytime.

If I need a quick gift, I get a nice mug and put some mix  in a cellophane holiday bag.  I add a recipe card with instructions on making a nice hot mug of mocha.





                             Peppermint Mocha – Instant



Ingredients:
1/3-cup instant coffee
1 cup Hot Chocolate Mix
1/3 cup coffee creamer
1/3-cup sugar
1/3 cup finely crushed Starlight Mints (about 12 mints) or candy canes
Whipped Cream

Directions:

1. Place the instant coffee in a food processor and pulse a few times until the coffee is a  relatively fine powder.
2.  In a medium mixing bowl, add the coffee, hot chocolate mix, coffee creamer, sugar, and finely crushed mints.  Stir until well mixed.
3. Place mix in an airtight container.
4. For Serving:  Place 3- 4 teaspoons (depending on taste) of the mix into a mug.  Slowly add 6-8 ounces of hot water.  Stir.  Add whipped cream if desired.

Note: Hot milk can be substituted for water.

Make approximately 2 cups of mix

Coffee powder

Crushed Mints

Peppermint Mocha Mix

Mocha Mix

Cup of Peppermint Mocha

Baking With Kids: Peppermint Crunch Brownies

It was freezing out  the last couple of days and the kids were getting restless.  There is just so much math, reading, and spelling they will tolerate.  When Tim asked, "What can we do," I took a quick look in the pantry to see what I had.  I found a box of Brownie Mix and a bag of Andes Peppermint Crunch Baking Chips I recently bought.

Being we are in the Holiday season, Peppermint Brownies came quickly to mind.   Brownie mix makes things quick and easy.  We  taste tested the peppermint chips before using them in our brownies. Let me tell you they were so good my taste buds started doing hand springs.  I need to go and get another package just to eat.  If you can't find the peppermint baking chips, a cup of chopped peppermint bark will work just fine.

Fudge Brownie mix was used in this recipe but you can use your favorite mix.




These brownies are a great holiday treat your kids can make (you will probably want to be assigned the oven part)  and share with family and friends.



                                                       Peppermint Crunch Brownies

Special Equipment:  13x9 inch-baking pan

Ingredients:

1 (18.3 ounce) box of Fudge Brownie Mix
1 cup Andes Peppermint Crunch Baking Chips or chopped peppermint bark
Ingredients listed on back of Brownie Mix

Directions:

1. Prepare brownies as directed for a 13x9- inch-baking pan.
2. Stir in the Andes Peppermint Crunch Baking chips or chopped peppermint bark.
3. Spread the brownie mix into the prepared 13x9 inch-baking pan.
4. Bake according to the package directions.
5.  Remove from oven and transfer to a cooling rack. Cool completely.
6.  Cut into 24 pieces.


Yield 24 brownies

Andes Peppermint Crunch Baking Chips

Ready For The Oven

Cooking With Kids: Chocolate Peppermint Marshmallow Fudge

Photo: Della Saucier

My kids love cooking during the holidays.  I try to get recipes that are easy to follow and require minimal adult supervision.  My kids like to think they are doing it all by themselves.  My Chocolate Peppermint Marshmallow Fudge recipe requires very little cooking- just melting the butter and chocolate chips. The holiday secret to the fudge is peppermint marshmallows.

Peppermint marshmallows have been a great find of mine this holiday season.  They taste terrific.  I could just sit down and eat a bag - but I have resisted.   Instead, I put them in my fudge recipe.  My kids had a fun time making this tasty holiday treat.  Try it with your kids:)


                                   




  Chocolate Peppermint Marshmallow Fudge



Ingredients:
Cooking Spray
2 tablespoon unsalted butter, melted
1 1/3 cup semi sweet chocolate chips
2/3 cup sweetened condensed milk
¼ teaspoon peppermint extract
1 1/3 cup miniature peppermint marshmallows


Directions:

1.  Line an 8x8 inch-baking dish with foil.  Spray lightly with cooking spray. See Holiday Baking Tips

Making a foil liner for the baking pan

2. Place the melted butter, semisweet chocolate chips, condensed milk and peppermint extract in a saucepan.  Melt the chocolate chips over low heat stirring constantly.
3. Stir until smooth.
4.  Remove from heat. Fold the marshmallows into the chocolate mixture.
5. Transfer the mixture to the prepared pan.  Smooth out mixture in the pan.
6. Refrigerate for 1 hour.  Lift fudge out of the pan and cut into 36 squares.

Makes 26 squares

Lined Baking Pan

Fudge

Ready for Fridge

Out of Fridge and Ready to Cut

Chocolate Peppermint Marshmallow Fudge

Holiday Baking Tips

Soon I will be starting my holiday baking.  Last year, I  posted tips for baking cookies and icing tips (see links below).
Baking Tips for Cookies
Icing Tips

This year, I thought I would expand and include tips on baking, clean up, freezing, and jump starting.

General Baking Tips                          


1.  Read the recipe from top to bottom before you begin.  You may even want to read it twice.
2.  Measure the ingredients exactly.
3. Premeasure your ingredients.  Prepare the work surface before the mixing and baking process.
4. Bring eggs, butter, and milk to room temperature before using.
5. Preheat the oven.
6. Use powdered sugar instead of flour when rolling out your sugar cookies.
7. Have uniformity in size for your baked goods.
8. Rotate the baking sheet half way through the baking cycle.
9. If you are baking bar cookies, brownies, blondies, etc. bake them on the middle rack.
10. If you are baking cookies, place them on the top rack.  If you are using 2 cookie sheets,  place the sheets on different racks at different angles for better air circulation.  Switch racks, half way through the baking process.
11.  Bake your cookies on a silver sheet  rather than a dark one.
12. Do not over bake your cookies.  Look for lightly brown edges and a dull/matte finish on the top.
13. If your cookies are getting dark around the outer edges and the center is not completely cooked, lower your oven temperature 15-25 degrees.  Your cooking time will increase slightly.
14. Cool cookie sheets between batches.
15. Once baked, take out out your baked goods and cool on cookie sheet 3-5 minutes.  Remove from cookie sheet and place on a cooling rack.
16. Store your cookies in an airtight container.
17.  If your cookies begin to dry out, re soften them with a  slice of bread or apple wedge wrapped in waxed paper. Place the bread slice or apple wedge in the cookie container.  Remove  after 24 hours.

Quick Clean Up Tips For  Your Baking Pans


1. Line baking sheets  with parchment paper.
2. Make a liner for your baking pans using aluminum foil.  Place your pan upside down and cover with aluminum foil.  Be sure to form the corners and leave a 1"-2" overhang.  Remove the foil.  Turn the pan right side up and place the foil in your pan.  Grease the foil liner if required by your recipe.  Bake as directed.  Let your baked goods cool completely before lifting out the foil liner.

Freezing Cookies and Cookie Dough


1. Double wrap your cookie dough in plastic wrap. If you want to be extra careful, wrap with an outer layer of heavy duty aluminum foil.  You want to prevent freezer burn.
2. Write the name of the cookie dough and the date on the outside of the package.
3.Let your cookie dough defrost in the fridge before using.
4. The following cookie doughs are freezer friendly:
                         
                                   - shortbread
                                   - chocolate chip
                                   - peanut butter
                                   - sugar
                     
5. You can keep your cookie dough up to six moths in the freezer.
6. Freeze your cookies in layers separated by layer of waxed paper.
7.  Freeze your cookies unfrosted.
8.  Bar cookies, blondies, brownies baked in a foil liner can be frozen in the liner.  Just let the baked goods cool completely, lift out of the pan, and wrap tightly in the foil.  Label and freeze.
9. Baked cookies last 3-4 weeks in your freezer.

Jump Start Your Holiday Baking


Want to get a head start on your baking?  Premake your cookie dough.  Pack the dough tightly in a covered container.  Store it in the refrigerator.  Take out and bake when ready.



I hope these tips have been helpful.  Have a great time baking this holiday season.  Remember, baking should be fun and not a chore.

Comfort Food: Tuna Noodle Casserole

I remember  as I was growing up watching"Welcome Back Kotter," and  Wednesday seemed to be Tuna Casserole Day.  Tuna casserole is in the Top 25 of America's Favorite comfort foods according to an opinion poll conducted by About.com.
The classic I remember growing up with consisted of a can of tuna, Cream of Mushroom Soup, milk, and noodles.  I have deviated from this recipe by adding cream cheese, Dijon mustard, and onion powder.


                                         Tuna Noodle Casserole


Ingredients:


1- cup dry egg noodles
2 - (7 ounce) cans drained and flaked albacore tuna
1- (10 3/4 ounce) can Cream of Mushroom Soup
1-cup milk
3 ounces cream cheese cut in small cubes
1-tablespoon onion powder
1 teaspoon Dijon mustard
½ teaspoon pepper
½-cup of French Fried Onions


Directions:

1.  Preheat oven to 350 degrees.  Grease a 1-½ quart baking dish.  Set aside.
2.  Cook noodles according to package directions.  Drain and set aside.
3. Blend together in a medium bowl, Cream of Mushroom soup, milk, cream cheese, onion powder, Dijon mustard and pepper with an electric or rotary beater.
4. Add tuna and noodles.  Stir until well combined.
5.Pour tuna mixture into prepared casserole dish and bake for 20 minutes.  Top casserole with French Fried onions and bake for 5 more minutes or until bubbly.


Serves 4

Cream Cheese Cut In Cubes

Oven Ready

Out of Oven and Ready For  French Fried Onions

Tuna Noodle Casserole

A Timeless Classic: Baked Ziti

Baked Ziti is one of those dishes that is always good.  I enjoy making it because it is easy and ever so tasty.  This version has two kinds of meat, a rich tomato sauce with a hint of  spiciness,  and four delicious types of cheese.  You can't go wrong with cheese in my book.   This recipe feeds 10 so it is perfect to take to potlucks, a holiday office party, and other get-togethers.  It also makes a great family meal.

If you have a busy week ahead, you can make the dish on the weekend and  put in the fridge or freezer (do not bake).  Just bring it to room temperature and bake as instructed.


                                                         Baked Ziti

Ingredients:

4-1/2 cups Meat Sauce, divided (recipe follows)
1pound ziti or penne pasta
1 cup whole milk ricotta cheese - divided
2 cups shredded mozzarella cheese - divided
½ cup grated Pecorino Romano cheese - divided
½ cup grated Parmesan cheese, divided


Directions:

1. Prepare Meat Sauce.  Let cool for 30 minutes.
2. Preheat oven to 350 degrees.
3 Cook pasta according to package directions.  Drain and set aside.
4. Lightly spray a 9x13 inch-baking dish with cooking spray.  Spread 1 ½ cups meat sauce in the bottom of the baking dish.
5. Dot the surface of the sauce with half of the ricotta cheese.
6. Mix the cooked pasta with 1 cup of the meat sauce.  Add 1-cup mozzarella cheese, ¼ cup pecorino Romano cheese, and ¼ cup Parmesan cheese and mix well.
7. Spoon the pasta mixture into the prepared pan. Pour the remaining sauce over the pasta.
8. Dot the pasta with the remaining ricotta cheese.  Sprinkle the remaining mozzarella cheese, Pecorino Romano cheese, and Parmesan cheese over the top of the ziti.
9. Bake 30-35 minutes or until top is browned and bubbly.

Serves 10



Meat Sauce:

Ingredients:

2 tablespoons olive oil
½ pound ground beef
½ pound Sweet Italian sausage
1 medium onion diced
2 cloves garlic minced
1 tablespoon Italian Seasoning
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried basil
1-teaspoon salt
1 Bay leaf
1-teaspoon sugar
½ teaspoon baking soda
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes

Directions:

1. Pour the olive oil in large heavy bottomed pot.  When the oil is hot add the ground beef and Sweet Italian sausage.  Brown the meat over medium heat breaking up any large chunks of meat.
2.  Add the onion and stir well.   Sauté until the onions are translucent, about 4-5 minutes.  Add the garlic and Italian Seasoning.  Stir to combine.
3.Cook about 2 minutes.
4. Add the remaining ingredients to the pot and stir well.
5.  Bring to a boil.  Cover and simmer for 1-1/2 hours stirring occasionally.  For a thicker sauce, remove the lid during the last 30 minutes of cooking.
6. Remove the bay leaf.  The sauce is ready to use.

The Yummy Sauce

Thin Layer of Sauce in Baking Dish

Sauce Dotted With Whole Milk Ricotta Cheese

Pasta Tossed With Meat Sauce

Pasta  In Baking Dish 

Ready For The Oven

Baked Ziti

MMM Good:)

Happy Thanksgiving

May you have a safe and happy one.

Geri Saucier