Cranberry Fluff Salad

 A seasonal favorite, this quick & easy Cranberry Fluff Salad features fresh cranberries, crushed pineapple, and mini marshmallows tossed in freshly whipped cream. It’s the perfect dessert, whether you’re just craving a bit of seasonal flavor or need to whip something up at the last second.

Cranberry Fluff Salad

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Green Bean Casserole Bread Pudding

The holidays are coming, which means copious amounts of comfort foods & old family favorites. We’ve given this classic casserole a new look with our Green Bean Casserole Bread Pudding. It’s great all by it’s dang self, but paired with a turkey or ham it’s the recipe for a perfect dinner.

http://dariuscooks.tv/2015/06/green-bean-casserole-bread-pudding/

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Cranberry Eggnog Cupcakes with Spiced White Chocolate Buttercream Frosting

Warm, cozy cranberry eggnog flavored cupcakes are topped with a light and fluffy spiced white chocolate buttercream. With a little bit of magic in every bite– these Cranberry Eggnog Cupcakes with Spiced White Chocolate Buttercream Frosting are a perfect way to savor the season of Christmas with every bite.

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Peppermint Sugar Cookie Bark

Friday the sons and I made this bark that was so freakin’ delicious I almost ate my arm off because it was attached to the bark. Shh! It happens.

With delicious sugar cookie dough center sandwiched between two delectable layers of white chocolate and sprinkled with crushed candy cane bits, it just screams ‘holiday’. It’s perfectly peppermint-y and, in my opinion, pairs best with a big ol mug full of hot chocolate.

 Peppermint Sugar Cookie Bark

Despite my childhood experiences, as I grew up I was disappointed to learn that Peppermint candies do not in fact just grown on trees. Stupid deceptive childhood board games! So until some miraculous day in the future when science can finally crack the genetic code of the candy cane tree this peppermint ‘bark’ will just have to suffice. I think we’ll survive. 😉

Peppermint Sugar Cookie Bark

Peppermin Sugar Cookie Bark

recipe adapted from Crazy For Crust

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 tsp vanilla extract
pinch of salt
1 cup all purpose flour
16 ounces white candy melts or baking chocolate
4 regular size candy canes, or 12-14 mini candy canes

Directions

1. In the bowl of a stand mixer, cream the butter and sugar together. Mix in the vanilla and salt until incorporated. Slowly add in teh flour, a little at a time, mixing until fully incorporated. Your dough will be pretty thick (that’s OK!), but should be smooth and all the ingredients evenly combined.
2. Cover a cutting board with a large piece of wax paper. Place the dough in the center, press it down flat, and cover it with another piece of wax paper. Roll the dough into a rectangle (about 8’x10′) between the two pieces of wax paper. I used an acrylic glass to roll mine out, but use a rolling pin if you want to be all fancy and pretty about it. Chill the rolled dough for at least 10 minutes.
3. Place your candy canes in a quart-sized ziploc bag. You can either roll them with a rolling pin to crush, or you could go with a few well-aimed whacks of a mallet. The sons love any excuse to whack something with the meat mallet. Tiny hole will appear in the bag though, so perform this operation with care, or at least on a cutting board to minimize mess.
4. Line a cookie sheet with more wax paper. Melt your white chocolate according to the package directions. Pour about half of the melted chocolate out onto the wax paper and use a spatula to spread it into a rectangle a little bit bigger than the dough.
5. Remove one piece of wax paper from the dough, place that side down onto the spread chocolate, and then remove the top piece of wax paper. Pour the remaining melted chocolate over top of the dough and use a spatula to spread it to cover the dough, making sure to meet the edges of the bottom layer to seal the dough inside. Sprinkle the top with the crushed candy canes.
6. Chill until set, about least 30 minutes, or if you’re more patient than we were, leave it on the counter top to set itself. Because the cookie dough is so moist and won’t set firm, breaking this bark apart will most likely result in the chocolate separating from the dough. We can’t have that, so it’s best if you gently cut it into wedge shaped pieces. Store in the refrigerator for up to 5 days, but serve them at room temperature.

Grinch Cookies

“The Grinch hated Christmas! The whole Christmas season! Now, please don’t ask why. No one quite knows the reason. It could be his head wasn’t screwed on just right. It could be, perhaps, that his shoes were too tight. But I think that the most likely reason of all May have been that his heart was two sizes too small.”

The holidays are a wonderful time to get together with your family, your friends, anyone at all really, but be careful! Don’t let the never-ending holiday cheer overwhelm you and turn you into a Grinch! Just remember how the story goes …

 Grinch Cookies

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Cabernet Cranberry and Blueberry Sauce

A thick sauce, somewhere in between jam & jelly, this Cabernet Cranberry and Blueberry Sauce is a delicious addition to your holiday meals. Keep any extras on hand to slather on bread or toast for a simple breakfast or snack that’s bursting with fresh sweet berry flavor and a hint of wine.

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