New Years 2011

New Year's Eve was relatively calm here.  I'm past the stage of needing to go out and party, plus being pregnant kinda puts a damper on all of that.

We spent the afternoon shopping for maternity clothes, because my jeans aren't gonna fit over my growing bump, and butt, much longer.  When we got home we took a walk down to the beach, which was very foggy and cold, giving everything an eerie type of vibe.

Later we went to a nice dinner, then home to watch a movie (Super 8), and the countdown on our couch.  For us, it was perfect.

New Years morning we noshed on breakfast - French toast, breakfast potatoes, and scrambled eggs - then spent the day cleaning and relaxing at home.

Tonight we are going to break in our new pannini press.  Exciting times at our house!

Heading out for dinner...

There's definitely a bump!

A delicious way to start the new year!

Hope you've had a fun, safe, and happy New Year!

Happy Birthday Mom!

Not only is today New Year's Eve

but it's also my mom's birthday,

giving her double the reason to party!

Here's to another great year to my wonderful mother - 

the twice-daily swim practice driver,

the "get out of bed NOW" waker-upper,

the yummy apple pie baker,

the Michigan fight song singer,

the family scrapbook maker,

and

the glue that keeps our family together.

Happy Birthday Mom!

Just a regular day - lounging and drinking wine in the shade 

My USC graduation

Wine tasting in Santa Ynez 

Masquerading at Rideau Vineyards

Watching Carrie Underwood at the Hollywood Bowl

My bridal shower

Rehearsal dinner

Love you!

Chocolate Peppermint Thumbprint Cookies

The other day I told you I made two kinds of chocolate peppermint cookies at our baking party.

The first was the Chocolate Peppermint Crunch cookies.

The second were these Chocolate Peppermint Thumbprint cookies from Martha Stewart.

I saw her make them on the Today show last week and immediately looked up the recipe.

They remind me a lot of my favorite peanut butter blossom cookies,

you know, the ones with the Hershey Kiss in the middle.

But these are kind of better, in a way.

Instead of a hard Kiss in the middle, these have a soft chocolate peppermint filling,

making them much easier to gobble up in one bit, if you're so inclined.

The baking method is very similar to the Peppermint Crunch cookies,

with the rolling into balls, dipping in sugar, and divided baking time.

And obviously the tastes are pretty close too - Chocolate Peppermint.

But these look a bit more elegant with the sparkly sugar coating.

You really can't go wrong with either cookie

so maybe you should make both like I did!

Chocolate Peppermint Thumbprint Cookies

from Martha Stewart and the Today Show

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1 1/4 cups unsalted butter, room temp

1 1/2 cups granulated sugar

1 large egg

1 Tablespoon pure vanilla extract

3/4 cup semisweet chocolate chips

1/2 teaspoon pure peppermint extract

1.  Place racks in upper and lower thirds of the oven and preheat to 350.

2.  Whisk together flour, cocoa powder, and salt in a medium bowl.

3.  In a large bowl, use an electric mixer to mix 1 cup each of butter and sugar on medium-high until light and fluffy, about 3 minutes.  Add egg and vanilla; beat to combine.  With mixer on low, gradually  add flour mixture and mix until combined.

4.  Put 1/2 cup sugar in a small bowl.  Roll dough into 1 inch balls, then roll in the sugar to coat.  Place balls 1 inch apart on 2 baking sheets lined with parchment or a Silpat.

5.  Bake for 5 minutes.  Remove from oven.  Use the back of a round teaspoon to make an indentation in the center of each cookie.  Return to oven, rotating the position of the sheets, and bake about 4 more minutes.  Let cool on sheets on wire racks.

6.  In a small bowl, microwave the chocolate and 1/4 cup butter in 10-second increments until melted, stirring between each increment.  Stir in the peppermint extract.  Cool a few minutes, then put into a small ziploc baggie.  Snip off one corner and pipe chocolate into cookie indentations.   Cookies will store well in an airtight container for 1 week.

Enjoy!

Chocolate Peppermint Crunch Cookies

A few of my girlfriends and I have started a new tradition of getting together for a day of baking. 

It started during the holidays last year and we have since done it 2-3 other times,

rotating whose house we go to and trying new recipes each time.

We mostly make cookies, but we've also whipped up some cakes and biscotti.

It's a great way to spend some girl time together.  

And as a bonus, we get to go home with Tupperware filled with goodies.

What more could you ask for?

This year I made two different types of chocolate peppermint cookies.

I saw this recipe on Two Peas & Their Pod and knew I had to give it a try.

The cookies look so fun and festive, and perhaps more importantly, easy to make.

They came out really well, and taste delicious.

It makes me wonder what other candy I can put on chocolate cookies...

Butterfingers?  Heath Bars?  Gummy bears?

Yeah, probably not that last one, huh?

Chocolate Peppermint Crunch Cookies

From Two Peas & Their Pod

2 cups sifted all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup canola oil

4 oz unsweetened chocolate, melted

2 cups sugar

4 large eggs

2 teaspoons vanilla

crushed candy canes

1.  Whisk together flour, baking powder, and salt.  Set aside.

2.  In a stand mixer, or with a hand mixer, combine oil, chocolate, and sugar  on medium speed.

Add in eggs one at a time.  Then add vanilla, scraping the sides of the bowl as needed.

Add in the dry ingredients on low speed and mix until just blended.

3.  Gather the dough in a disk and wrap in plastic wrap.

Refrigerate for at least 2 hours, or overnight.

4.  Position racks in the upper and lower thirds of the oven.  Preheat to 350.

Line 2 baking sheets with a Silpat or parchment paper.

5.  Pour crushed candy canes in a small bowl.

Tip: Pulse them in a food processor to crush

Roll dough into 1 inch balls, then roll in the candy canes.  

Put them 2 inches apart on baking sheets.

6.  Bake for 5 minutes, then rotates pans.  

Bake for 5 minutes longer.

Let cool before trying to take them off the sheets, otherwise they'll smush up.

Enjoy!

It's Friday! And I'm Filling in Some Blanks!

Happy Friday everyone! 

Only one more week to go until Christmas!

Have you got your shopping done?

Mine is mostly done, though the hubby hasn't even started.  Typical.

This weekend I'm getting together with friends to bake some cookies.

I'm thinking of making these chocolate thumbprints.

Or these chocolate peppermint crunch cookies.

Or maybe even getting a little ambitious and making this rolled chocolate peppermint cake.

Do you have any other cookie recommendations?

I'm also linking up with Lauren's Fill In The Blanks today.

Head on over and link up too!

1.   My most favorite "little thing" is    coming home from work to put on warm flannel pj's and fuzzy socks.  Then cuddling on the couch with Cheeto while waiting for Tor to get home. 

2.   I give anything to   enjoy a really long hot bath these days.  Unfortunately it's not allowed, as it might literally cook the baby.

3.  I can't believe    that Christmas is right around the corner.  And that I'm almost half way through the pregnancy.  It still doesn't feel quite real!

4. The one thing I'd like to achieve today is    baking something.  Making some phone calls.  Finding a gift for my secret santa at work.  Okay that's three things, but very achievable .

5.  The last thing I want to do today is    go to the mall.

6.  If I were writing my own blank today, it would say:  uh, yeah....there's a reason I don't write blanks!

7.  My favorite candle scent is    the pine tree candle I picked up the other day.  Our tree doesn't make our house smell pine-y enough so I had to supplement with a candle!

Have a great weekend!