Christmas is Upon Us and my Baking is Delivered

I tried a few new recipes, an old favorite and a new favorite.  Of the new one's I tried I found one that will repeat each year going forward.  That was Caramels.  They were easy, much better than store bought caramels, more like candy store caramels, soft, chewy and just as tasty as could be.  Best of all it is Jan 2, 2013 and as of last night they were just as soft, chewy and tasty as when I made them.

SEA SALT CARAMELS
1 C. heavy whipping cream
5 T. unsalted butter, cubed
1 t. sea salt
1 ½ C. sugar
¼ C. light corn syrup
¼ C. water

Spray an 8x8 glass baking sheet with oil. Line with a piece of parchment paper (letting paper hang over two sides of the pan and spray paper with oil. Set aside. In a small saucepan mix whipping cream, butter and salt. In a large saucepan mix sugar, light corn syrup and water. Bring the small pot of cream to a boil, stirring so nothing sticks. When butter is melted, turn off heat, cover and set aside. Turn the large pot on high and with a large silicon (or heat resistant or non metal spoon) begin stirring the sugar mixture until sugar dissolves. Add thermometer and bring to a boil without stirring (you can gently swirl the entire pot occasionally to ensure even heating) until mixture turns to a light golden caramel color. Lower heat to simmer and very carefully, a little at a time, pour cream into large sauce pot while stirring. Continue to stir and cook until thermometer registers 250°F/firm ball stage on thermometer. Turn off heat, pour mixture into prepared pan. After 15 minutes sprinkle with sea salt if desired then let finish cooling for 2 hours. Remove caramel from pan by lifting up edges of parchment. Using a very sharp knife cut into 1" squares and wrap each caramel in a 4" square of parchment paper, twisting ends.

Note:  If knife is sticking to caramels dip in warm water to warm blade or spray with non stick spray

 

I also made Nut Clusters which are the easiest dessert especially for those non bakers.  Set and forget.  You can't go wrong.  People said they liked them, I thought they were pretty good it is just not the quality chocolate that I like.  Baking chocolate, especially white chocolate (which isn't really chocolate) isn't my favorite.   Next time I may try more real chocolates vs the almond bark white chocolate. Original recipe came from Trisha Yearwood’s show on Food Network.   She does a lot of simple recipes but they can contain things like canned soups which I avoid when possible. 

NUT CLUSTERS
4 C. (2 lb.) salted dry roasted peanuts
4 oz. German’s sweet chocolate
12 oz. pkg. (1 ½ C.) semi sweet chocolate chips
2 ½ lb. or 2 (24 oz. /1 lb. 8oz.) bars white almond bark

Layer ingredients in order given in a 4 qt. crock pot. Turn to low and cook 3 hours. Stir until smooth, drop tablespoons into lined muffin cups. Let cool to harden before removing from tins. 

Note: If you use the paper muffin cups vs the foil cups they will slightly stick to the muffin tin but just tug and they come right loose without tearing.  I liked the mini muffin cups better than the regular sized muffin tins.  They are better for gift giving.  I also made a mini loaf and a mini bunt but the chocolate doesn't cut well so I wouldn't do these larger bars again.  I found the white almond bark at Walmart which surprised me and it was cheap but I also believe it is only there during the holiday season.

One item I use to make during the holidays and for goodie buckets was Fantasy Fudge.  I hadn't made it in years and I'm not as much of a fan anymore.  The fudge was a tad crumbly which I didn't like, so cut carefully and it was really sweet which shouldn't have been a surprise.  It is another easy sweet but next year I'll try a different recipe.  Maybe I got spoiled by truffles.

FANTASY FUDGE
3 C. sugar
¾ C. unsalted butter
⅔ C. (5 ⅓ oz.) evaporated milk
12 oz. pkg. semi sweet chocolate pieces
7 oz. jar Kraft marshmallow cream
1 C. nuts, chopped
1 t. vanilla

Combine sugar, margarine and milk in heavy 2.5 qt. saucepan; bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow cream, nuts and vanilla; beat until well blended. Pour into greased 9x13 inch pan. Cool at room temperature; cut into squares.

Note: I use to always use margarine before I made the switch to butter.

 

Third item I tried, another new recipe was the Par5mesan Thumbprint Cookies.  I made a double batch since my first batch only made 19 small cookies. I used my homemade Caramelized Onion Jam (recipe below) and it was excellent you just need to warn people that it is a savory cookie.   Original recipe came from Kelsey Nixon of Cooking Essentials on Food Network, she used an orange marmalade.

PARMESAN THUMBPRINT COOKIES
1 stick (½ C.) unsalted butter, softened
½ C. Parmesan, grated
¼ t. coarse black pepper
2 egg yolks
1 C. all purpose flour
Filling: Caramelized Onion Jam

Preheat oven to 350°F. Line a cookie sheet with parchment paper. In a large bowl or stand mixer, cream butter, Parmesan, pepper and egg yolks. Add flour a bit at a time, mixing in between until dough pulls away from side of bowl forming a ball. Using a small scoop (2 oz.) scoop out balls and place onto parchment. The ball will only be slightly larger than your thumb print. With your thumb put an indent into center of cookie. The cookies do not spread so they can be fairly close. With a ice tea spoon or other small spoon fill with a small dollop of jam (about ½ teaspoon). Bake 20-25 minutes or until cookies begin to brown. Move cookies to cooling rack to cool. Makes 19 small cookies so for Christmas I made a double batch.

Note: You can fill this cookie with homemade orange marmalade or your favorite jam but remember it has to pair with Parmesan. It is a savory cookie so give your guests a heads up. It is a bit surprising. 

 

Lastly I made one of my favorite cookies, Salt and Pepper Nutty Scotchman.  They are salty, slightly peppery where you feel a bit of heat when done and the butterscotch chips give it the needed sweetness.  The thing I learned was since they do spread, only put 6 cookies per sheet.  I will try chilling the dough next time so they don't get so thin when baked.