Our Festive Food Gifts class participants spent a fun night with Bekah packaging up tasty treats! Here are the recipes from the class in case you want to try them out at home:
Salted Caramel-Pecan Bark
recipe from: http://tutti-dolci.com/2013/03/salted-caramel-pecan-bark/
Yield – 20 squares (serving size: 1 square)
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, cubed
3/4 cup light brown sugar
pinch of sea salt
1/2 tsp vanilla extract
3/4 cup pecans, chopped
Line a 13 x 9-inch baking dish with foil. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while making caramel.
Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over chocolate layer and spread with an offset spatula. Sprinkle with pecans, pressingly gently to adhere. Sprinkle with additional sea salt if desired. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift foil and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces. Pack in an airtight container with wax paper between layers; store in the refrigerator.
Courtney’s Chai Tea Mix
1 1/2 cups nonfat dry milk powder
1 1/2 cups powdered non-dairy creamer
1 cup Vanilla flavored powdered non-dairy creamer
1 1/2 cups white sugar
2 cups unsweetened instant tea (you could use decaf tea too)
2 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon allspice
- In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in spices. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
- To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
Hot Cocoa Mix
10 cups of dry milk
1 and 3/4 cups of coffee creamer
1 and 3/4 cups of cocoa
5 cups of powdered sugar (or powder stevia for baking for a sugar alternative)
*Combine all ingredients in a large bowl. Stir together to mix well. Put in a large airtight container. Label. Store in a cool, dry place. This will make about 50 servings of hot cocoa.
Chocolate Chip Biscotti
½ cup softened butter
1 cup brown sugar
2 large eggs
1 teaspoons vanilla extract
2½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
12 oz mini chocolate chips
- Preheat oven to 350 degrees.
- Add butter and brown sugar to a mixer bowl. Beat at medium speed 1 minute. Add eggs and vanilla, mixing until combined, about 1 minute. Add flour, baking powder and salt, mix until well combined. Fold in mini chocolate chips.
- Shape into 2 10″ x 2″ logs and place on a lined or greased baking sheet.
- Bake 22 to 25 minutes. Remove from oven and allow to cool 30 minutes.
- Lower oven temperature to 300 degrees.
- Slice logs into about ½ inch slices and place on cookie sheet. Each log will make about 18-20 slices. Bake 15 minutes. Flip slices over and bake an additional 15 minutes.
- Remove to a wire rack to cool. Store in an airtight container.
Serves: 36-40 cookies
You can vary the additions to this biscotti to include mini chocolate chips, mini M&Ms, slivered almonds or chopped pistachios. One batch yields about 30 pieces of biscotti.
2 C flour
3/4 C sugar
2 tsp baking powder
1 tsp salt
6 T cold butter
3/4 C dried cranberries
3/4 C mini choc chips (or your choice of other items)
3 eggs, beaten
2 tsp grated lemon peel
1/4 tsp almond extract
Heat oven to 325 degrees. Stir together flour, baking powder and salt in large bowl; cut in butter until crumbly. Add sugar, cranberries, mini chips, eggs, lemon peel and almond extract; mix until mixture begins to form a sticky dough.
Turn mixture onto lightly floured surface; knead lightly just until combined. Dough will start out sticky, add a bit of flour as you knead so you will be able to shape the dough. Divide dough in half. Roll each half into 14-inch log. Place logs on large greased cookie sheet. Flatten each log to 2-inch width.
Bake for 20-25 minutes or until set. Cool on rack for 10 minutes.
Reduce oven temperature to 275 degrees. Place logs on cutting board. Carefully cut each log into 3/4- inch diagonal slices. Place on cookie sheets, cut-side down. Bake for 10 minutes. Turn slices over; continue baking for 8 to 10 minutes or until lightly browned. Remove from cookie sheets; cool on wire rack.
Spiced Nuts and Pretzels
1 pound plain/raw mixed nuts (roughly equal portions of almonds, pecans, and walnuts)
1 egg white, room temperature
1 tablespoon water also room temperature
1/4 cup white sugar
3 tablespoons brown sugar
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
Preheat oven to 275 degrees.
Combine salt, spices, and sugar in small bowl. Whisk egg white and water together in mixing bowl until stiff. Pour over nuts and stir to coat. Sprinkle spice mixture over nuts and stir to coat evenly.
Spread nuts in a single layer on a baking sheet lined with parchment paper. Bake for 40 minutes, stirring every ten minutes or so. Remove from oven and let cool. When completely cool, break the nuts apart with your fingers and store in a tightly sealed container.