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Bourbon Balls

Eating My Way Through the Holidays! Sweet Celebrations: Bourbon Balls! Remember the scene from “The Grinch Stole Christmas” where the adults in Whoville are throwing a key party? Well, I’m convinced they may have been nibbling on holiday Bourbon Balls based on the way they were flirting and having a crazy-fun time. Be forewarned. This recipe does contain chocolate and alcohol. You may want to mention it.

BOURBON BALLS

Ingredients:

1 cup semi-sweet chocolate morsels

3 tablespoons corn syrup

1/2 cup bourbon

2 1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar

1 cup pecans, finely chopped

Granulated sugar

Instructions:

Pulse vanilla wafers in a food processor to make crumbs. Set aside. Over hot (not boiling) water, melt chocolate morsels; remove from heat. Blend in corn syrup and bourbon. In a large bowl, combine vanilla wafer crumbs, powdered sugar, and nuts. Add chocolate mixture. Blend well. Chill 30 minutes. Using a melon ball utensil, scoop dough into 1″ balls. Roll in granulated sugar. Store in covered container for several days to season flavor.

Nutella Strawberry Dip

Eating My Way Through the Holidays! Sweet Celebrations: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Holiday Party, Book Club, Girls Night Out, Birthday Celebration, Family Gathering, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.

Snickerdoodle Chocolate Chip Cookies

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Snickerdoodle Chocolate Chip Cookies! When my 11-year old granddaughter came for a visit, one of the things we did together was bake homemade cookies. It was a wonderful way to build social skills for life, not to mention lasting memories. Conversation flowed easily while mixing cookie dough and then afterwards licking the bowl. Her technique for cracking an egg, without getting eggshells in the dough, was to hold it securely in the palm of her hand, above a custard cup…and squeeze. Don’t laugh. It worked. Surprisingly it takes a lot more uneven pressure to break it that way, but her reasoning was, “Nana, it’s easier than trying to get my thumbs in the opening and pulling it apart.” Priceless.

SNICKERDOODLE CHOCOLATE CHIP COOKIES

Ingredients:

16.5-ounce box yellow cake mix

1/2 cup vegetable oil

2 eggs

1 cup semi-sweet chocolate chips

1/3 cup sugar

1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350°. Line two baking sheets with parchment paper. Set aside. In a mixing bowl, combine yellow cake mix, vegetable oil, and eggs. Stir until thoroughly mixed. Fold in chocolate chips. Chill dough 20 minutes. Whisk together sugar and ground cinnamon in a shallow dish. Set aside. Scoop teaspoon-sized balls of cookie dough; roll in cinnamon sugar. Place on the prepared baking sheet. Bake 8-10 minutes. Remove from oven and allow cookies to cool on the baking sheet 2 minutes longer. Then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough. Store in an airtight container.

Jiggers of Apple Cider Jello Shots

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Jiggers of Apple Cider Jello Shots! It’s a chilly winter’s evening where the crackling flames encompass the fireplace logs. My husband and I are snuggling under woolen blanket throws as we binge-watch another series on Netflix. I think we’re addicted. No judgement, please. Outside the windows, the ground takes on a blueish tint as the snow and ice reflect the elusive rays of fading daylight. From time to time, gusts of air beguile the wind chimes into dancing around in synchronized motion. It’s times like these where I slip my toes into sherpa-lined slippers and pad my way to the kitchen for a sinfully delicious elixir of life. You may, too. For adults only.

JIGGERS OF APPLE CIDER JELLO SHOTS

Ingredients for Jello Shots:

1 cup bourbon

2 cinnamon sticks

1 cup apple cider

1/4 cup sugar

2 packets gelatin

Ingredients for Serving:

1 cup sugar

4 teaspoons ground cinnamon

Lemon wedge

Whipped cream, for garnish

Star anise, for garnish

Instructions:

In a glass jar, combine bourbon and cinnamon sticks. Cover. Infuse flavor for two days; remove cinnamon sticks and discard. Set aside. Lightly spray 10-12 shot glasses with nonstick oil. Wipe away excess. In a saucepan, combine apple cider and sugar. Sprinkle gelatin over top. Allow to sit for 3 minutes, or until surface has a wrinkled appearance. Warm mixture on medium heat until sugar and gelatin have dissolved, about 2 minutes. Mixture will be smooth. Stir in spiced bourbon. Pour into prepared shot glasses. Refrigerate until firm, about 4 hours. To finish, combine sugar and ground cinnamon. Transfer mixture to a plate. Rub the lemon wedge around the rim of the shot glass. Dip into the cinnamon sugar topping. Place shot glass on a tray. Repeat with remaining desserts. Keep refrigerated. To serve, add a dollop of whipped cream and a star anise. Serve chilled.

Fried Cinnamon Sugar Pears

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Fried Cinnamon Sugar Pears! Impulse buys. We all get lambasted as soon as we step through the automated doors of the supermarket. The colorful array of succulent fruit and glistening vegetables appear as lush as if they were grown in the Garden of Eden. Before you know it, the grocery cart is overflowing with a mountain of luxuriant produce. In your mind, you’re already forming mental images of gastronomic creations where you spin around the kitchen like Julia Child waving a wooden spoon in the air. That is until you get home. The fruit is ripening faster than you can say, “go bananas”. Now two weeks in, you’ve already exhausted several different ways of consuming that box of winter pears. Allow me to offer a quick ‘n easy side dish. It goes especially well with pork loin or spiral ham. I promise you, your family will be singing your praises from now on.

FRIED CINNAMON SUGAR PEARS

Ingredients:

6 Oregon pears, peeled, cored, and sliced

2-3 tablespoons butter

1/4 cup sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/2 cup apple cider

1 tablespoon cornstarch

Fresh lemon thyme, for garnish

Instructions:

In an iron skillet over low heat, warm butter. Combine sugar, brown sugar, and ground cinnamon in a bowl. Mix well; set aside. In another bowl, whisk together apple cider and cornstarch. Set aside. Add sliced pears to melted butter. Coat well; increase heat to medium setting. Stir gently for about 3 minutes. Sprinkle sugar mixture over pears. Stir. Cook 8-10 minutes, stirring occasionally, until pears are fork tender. Pour apple cider liquid over pears, stirring constantly for 2 minutes longer. Remove iron skillet from heat. Allow fried pears to cool slightly and thicken. Ladle into small bowls. Serve warm.

Caramelized Plum Sauce

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Caramelized Plum Sauce! A plum is one of those fruits whose skin is incredibly tender and easy to bite into. It offers a slightly tart taste before the sweetness of the flesh engulfs your senses. When I was a teenager living in Nebraska along the Missouri River, I remember puttering along winding country roads in the grain belt on a late summer afternoon. The weather was hot and humid, so the windows were rolled down on the beat up 1962 Plymouth Valiant that had seen better days. An irritated cicada beetle was screeching from the glove box where my boyfriend had tossed it after seeing it land on the front seat. I turned my head away to look beyond the car’s front fender when I saw a small native tree bursting to its limit with sweet, ripe, purple plums. “Look!” I exclaimed pointing my index finger, “It’s just like the plums in the grocery store!”

CARAMELIZED PLUM SAUCE

Ingredients:

4 fresh plums, washed, sliced, and stones discarded

4 tablespoons butter

4 tablespoons brown sugar

3 cinnamon sticks

1/2 teaspoon ground cinnamon

1 tablespoon raw honey

Instructions:

Cut stone fruit in half. Remove pits and slice into segments, leaving skin on. Set aside. In a large skillet, warm butter over medium heat. Do not scorch. Add brown sugar, cinnamon sticks, and raw honey. Stir. Bring to a simmer. Gradually add sliced plums; gently tossing to coat. Continue simmering for 5 minutes, stirring occasionally. Fruit will turn tender, not mushy. Remove pan from heat. Set aside to cool slightly. Spoon caramelized plum sauce over vanilla bean ice cream. Serve immediately. Once the sauce is cool, pour into a glass jar. Cover. Store in the refrigerator up to one month.

Zucchini ‘Nana Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Zucchini ‘Nana Bread! This isn’t your usual old-fashioned banana bread. And if you’ve been hesitant to try zucchini bread, well…just because, then I implore you to give it one more chance. You honestly cannot taste the zucchini. What you will notice, though, is that the bread is incredibly moist, not gummy. And the cinnamon streusel topping is a winning combination worth shouting about. Remember to only stir the batter until it is mixed. The more you stir, the more gluten comes into play. While gluten is crucial in bread-baking, it is not your friend in quick breads. The results could be dense and rubbery. After all, the purpose of baking is to share with others. Slather on the butter or cream cheese…and Enjoy!

ZUCCHINI ‘NANA BREAD

Ingredients:

1 medium zucchini, shredded

1 ripe banana, mashed

2 eggs, room temperature

1/2 cup vegetable oil

3/4 cup sugar

1 cup flour

1/8 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon sea salt

1 teaspoon vanilla extract

Ingredients for Cinnamon Topping:

1/4 cup sugar

1 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. Peel zucchini. If there are seeds, remove them with a spoon; discard. Shred zucchini and set aside. Mash banana and set aside. In a mixing bowl, beat eggs, sugar, and vegetable oil until combined. Add flour, baking powder, baking soda, cinnamon, sea salt, and vanilla extract. Stir only until incorporated. Fold in shredded zucchini and mashed bananas. Stir slightly until blended. Pour into prepared loaf pan. Whisk together sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter. Bake 45-55 minutes, or until cake tester comes out clean. Remove from oven and allow bread to cool 10 minutes before removing from pan. Cool Zucchini ‘Nana Bread on a wire rack before slicing.

Xmas Crinkle Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Xmas Crinkle Cookies! Shortcuts are the key to success for that next cookie-exchange the kids forgot to tell you about. “Oh yeah, Mom, sorry.” No worries. Head to the kitchen to clang some pans around, preheat the oven, and dust a little powdered sugar on your nose. They’ll be none the wiser. By the time the house begins to smell like a neighborhood bakery, you’ll have rows of cookies lined up ready to be boxed. And if you’re one of those organized parents, just so you know, these cookies freeze well. Arrange them in a freezer gallon bag, layered between squares of waxed paper. I have literally taken these crinkle cookies out of the freezer and handed them to a little girl to eat. Other than being slightly chilled, they retain a chewiness that makes them simply delicious. You deserve a pat on the back. You’re welcome.

XMAS CRINKLE COOKIES

Ingredients:

1/2 cup powdered sugar, for dusting

15.25-ounce box strawberry cake mix

1/2 cup vegetable oil

2 eggs, room temperature

Instructions:

Preheat oven to 350°. Place powdered sugar in a shallow dish. Set aside. In a mixing bowl, combine strawberry cake mix, vegetable oil, and eggs. Stir until a dough forms. Chill dough for 20 minutes. Shape dough into 1” balls. Roll in powdered sugar and place 2” apart on ungreased baking sheet. Bake 7-9 minutes, or until center is just set. Remove pan from oven; cool for 2 minutes. Transfer cookies to a wire rack. Dust with more powdered sugar.

School Cafeteria Peanut Butter Bars

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: School Cafeteria Peanut Butter Bars! Remember the good old days when the grade school menu would come out and we’d peruse it like the Sears and Roebuck Christmas Catalog? We’d jump for joy when we saw Fish Sticks, Baked Meatloaf, Apple Crisp, Chocolate Cake, and Pizza Squares. On the other hand, Creamed Spinach made us wince and turn up our noses. Back then you had two options, buy a hot lunch ticket or bring a sack lunch from home. No in-betweens. As a general rule, the good canceled out the bad, especially in the category of scrumptious desserts. The “Lunchroom Ladies” really knew their business when it came down to sweets. Nobody could layer on the frosting like they could. And it was always homemade right there. I wonder who got to lick the spoon.

SCHOOL CAFETERIA PEANUT BUTTER BARS

Ingredients:

1/2 cup butter

3/4 cup peanut butter, creamy

3/4 cup sugar

1/4 cup brown sugar

3/4 teaspoon kosher salt

2 eggs, room temperature

1 1/2 teaspoons vanilla extract

1 cup flour

Ingredients for Icing:

1/2 cup powdered sugar

2 tablespoons creamy peanut butter, melted

2 tablespoons hot water

Instructions:

Preheat oven to 350°. Line a 9”x9” square baking pan with parchment paper. Set aside. Melt butter and peanut butter in a microwave-safe bowl on 50% for 30 seconds. Stir and repeat, if necessary. Set aside to cool to room temperature. In a large bowl, sift together sugar, brown sugar, and kosher salt. Whisk in one egg at a time until combined. Add vanilla extract. Whisk in peanut butter mixture until combined. Sift in flour; mix until flour disappears. Do not over mix. Pour into prepared pan. Bake for 35-40 minutes, or until cake tester comes out with tiny moist crumbs. Cool pan on a wire rack. Once the pan has cooled, remove the cake from pan and transfer on the parchment paper to a rimmed baking sheet. Combine powdered sugar, creamy peanut butter, and hot water. Stir until frosting has a smooth consistency. Drizzle over dessert. Allow icing to set up before cutting into individual bars.