Perfect Holiday Scalloped Potatoes

Perfect Holiday Scalloped Potatoes

I grew up on scalloped potatoes, my Mother usually served these on a special occasion or for a holiday dinner. Although they were good, it was always a little bit of a guessing game if the potatoes were going to be evenly cooked or even worse, was there going to be a bite that had a little uncooked flour pocket.

Christmas Wreath Appetizer

Bacon and Cream Cheese Appetizer Christmas Wreath.

This festive cream cheese appetizer spread is just as delicious as it is pretty to look at. The combination of the cheeses, scallions and smokey bacon compliment each out so well. Decorate the top any way you like and you will have a show stopper that your guests will devour!  

Mini Apple Crisps

Mini Apple Pies

I just love these, they are so cute. Don't you sometimes just want a little bite instead of a slice? This is the answer. Easy and fun to make. Bring these to your next party and I guarantee they will disappear.

Oven Roasted Cauliflower

Oven Roasted Cauliflower 

Who knew cauliflower could taste so good! Some of the best side dishes are the most simple. Even if you don't think you like cauliflower, this recipe with change your mind.

Warm Cinnamon Apples

My first memory of warm cinnamon apples was in the little corner divider section of a Swanson TV dinner. I guess it was supposed to be the dessert, I was never quite sure. All grown up now, I realize it was a sweet side dish.

Rustic Apple Tart

Rustic Apple Tart

Fall has arrived and I can't seem to get enough apples in any shape or form. I am always drawn to the look of a rustic tart because it doesn't have to look perfect, that's where the beauty comes in. Although, it looks like something you would find in a bakery.

Easy Eggs Benedict with Quick Hollandaise Sauce

Easy Eggs Benedict with Quick Hollandaise Sauce.

I can poach an egg! It feels like the biggest accomplishment when you make a perfect poached egg. The secret is using vinegar in the poaching liquid, this helps to keep the egg together. This is one time that I cheat a little and use a package of Knorr Hollandaise Sauce. It's very good and if you add a little squeeze of fresh lemon into the sauce, nobody will know the difference. I had left over lobster from the night before and added some on top to make this dish extra special.

Ingredients:

• 2 English muffins, halved horizontally
• 4 slices Canadian bacon
• 4 whole eggs for poaching 
• 2 tablespoons distilled white vinegar
• Knorr Hollandaise Sauce
• Cooked lobster or crab for topping
• Fresh squeezed lemon to taste

1. Prepare Hollandaise sauce according to package and keep nice and warm, string occasionally. In a small skillet, over low heat, cook Canadian bacon 2 to 3 minutes per side. 
    
2. In a large skillet, bring water and white vinegar to a low boil. If using a non-stick pan, 1 inch of water is fine or use 3 inches of water if you are not using a non-stick so that the eggs don't stick to the bottom of the pan. Crack eggs one at a time and gently drop each into boiling water.  Cook 4 to 5 minutes, or until eggs are firm on the outside.
    
3. Place toasted English muffin halves on a platter and top each half with a slice of Canadian bacon. Then, using a slotted spoon, place an egg over each slice of bacon. Top eggs with warm Hollandaise sauce and top with lobster if you desire. 

Tip: If making a large batch of poached eggs, use an extra egg as a "test" egg. I like my eggs very runny. 

Classic Christmas Yule Log

Please don't throw my Christmas Yule Log in the Fire!

Classic Christmas Yule Log

This reminded me of a Christmas centerpiece I made in the 3rd grade using a real log that I decorated and placed 2 tall candles in the middle. I was very proud to bring that home to my Mother for our holiday dinner table. I never made this yule log cake before but thought it would be the perfect dessert to bring for Christmas dinner. It was so easy to make and it looked so real, no kidding! This filled, rolled cake used to make a yule log is very similar to sponge cake and is very easy to roll. You want to roll it from the long end to make a more narrow, longer roll. When I added the powdered sugar, it really brought the log to life! 

INGREDIENTS:

Filling:

• 1/2 c. Heavy Cream
• 6 tbsp. Confectioners' Sugar
• 2 tsp. instant espresso or instant coffee
• 1 lb. mascarpone cheese, softened

Cake:

• 3/4 c. all-purpose flour
• 1/4 c. cocoa powder
• 1 tsp. baking powder
• 1/4 t. salt
• 5 large eggs, room temperature
• 3/4 c. granulated sugar
• 1/2 tsp. vanilla extract

Frosting:

• 8 oz. chocolate, chopped (bittersweet or semi-sweet)
• 3/4 cup heavy cream
• 3 tbsp. light corn syrup
• 1/8 tsp. salt
• 1 cup confectioners' sugar
• 1 1/2 tsp. vanilla extract
• 1 1/2 sticks unsalted butter, cut into chunks and softened

INSTRUCTIONS:

1. For the filling: Bring the cream to a ­simmer in a small saucepan over high heat. Off the heat, stir in the confectioners’ sugar and espresso and let cool slightly. Gently whisk the cooled cream mixture into the softened mascarpone until combined. Cover with plastic wrap and refrigerate until ready to use.
2. For the frosting: Place the chocolate in a food processor. Bring the cream, corn syrup and salt to a boil in a liquid measuring cup in the microwave. Stir the mixture to combine
3. Pour the hot cream mixture over the chocolate in the food processor and process until the mixture is smooth, about 1 minute.
4. Add the sugar and vanilla nad continue to process until combined, about 30 seconds. With the machine running, add the softened butter, one piece at at time, through the feed tube. Continue to process until the frosting is smooth and no butter chunks remain, about 2 minutes.
5. Transfer the frosting to a small bowl, cover with plastic wrap and refrigerate until thick and spreadable, about 1 hour. 
6. For the cake: Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Grease an 18 by 13-inch rimmed baking sheet, line the bottom with parchment paper, and grease the paper. Whisk the flour, cocoa, baking powder, and salt together in a medium bowl.
7. In a large bowl, whip the eggs with an ­electric mixer on medium-high speed and gradually add the sugar, about 1 minute. Continue to whip the mixture until very thick and voluminous, 4 to 8 minutes. Whip in the vanilla. Sift the flour mixture over the egg mixture and fold with a rubber spatula until just incorporated.
8. Scrape the batter into the prepared baking sheet and spread out to an even layer. Bake the cake until it feels firm and springs back when touched, 12 to 17 minutes, rotating the pan halfway through baking.
9. Immediately run a knife around the edge of the cake and flip the hot cake out onto a large sheet of greased parchment paper. Peel off and discard the parchment paper baked on the ­bottom of the cake. Starting from a long end, roll the cake snugly around the large sheet of ­parchment into a log and let cool for 15 minutes.
10. Beat the filling until stiff with an electric mixer on medium-high speed, 10 to 30 seconds. Gently unroll the cake. Spread the filling over the cake, leaving a 1/2-inch border at the edges. Reroll the cake gently but snugly around the filling. Following the photos, cut a 2- to 3-inch piece off one end of the cake at an angle and reserve.
11. Line the edges of a cake platter with strips of parchment and arrange the chocolate roll on the platter. Frost the cake evenly with 2 cups of the frosting. Attach the reserved trim piece on top of the cake (to look like a stump) and frost with the remaining frosting. Using a fork, make a wood grain pattern in the frosting all over the cake.
12. To decorate: If desired, lightly dust the entire cake with confectioners’ sugar to look like snow. Remove the parchment strips before serving.

Make Ahead:

The frosted cake can be covered lightly with plastic wrap and refrigerated for up to 24 hours. Let sit at room temperature for 30 minutes before serving.