No more than did I write the words there are no real surprises anymore, the very same day I went to my mailbox and there was a surprise inside.
The day after Thanksgiving I met up with Elle of Feeding my Enthusiasms. She was in Seattle visiting her daughter (who is a stunner of a woman let me tell you, drop dead gorgeous) and we decided to meet up at a local cupcake place. I had meet Elle once before when she was out visiting and I so wish that she lived around me! While we were eating cupcakes I was admiring their cupcake ornaments and mentioned that before I leave I was going to buy a couple (and I did). I had told Elle about how some day I hope to have a separate tree with the ornaments all having a baked good theme. So you know what that sweet woman did? She went out and made me the cutest pink cupcake ornament!(see photo below) Made it. And when someone makes it, it’s just that much better.
The other surprise was the snow. Oh now, we get snow here from time to time but it doesn’t stick around for very long. Well, we are having unusually low temperatures (not making it above freezing) and getting precipitation…resulting in a lot snow. So much snow that it has been deemed Snowpocalypse around these parts by the media and others.
This was my early Christmas gift. For I love snow. It makes me feel alive and content all at once. I love to just stand in it late at night while the big giant flakes fall sticking to my eyelashes giving me the Tammy Faye Baker look.  I love how the blanket of white can make even the ugliest of things look so lovely. I can sit for hours and just watch it fall, my husband thinks this is the strangest thing. I tell him he should be so happy that something as little as snow can make me be happy.
I am enjoying it while I can. Come the next day or two it is switching over to rain and my beautiful snow will be gone. But I was thankful to have it here while it was and so was the dog!
Like I said in my previous post, all this snow has had me baking, baking, baking. These chocolate covered marshmallow graham crackers were one of the many things that came out of snowpocalypse. They aren’t what I would call a Christmas cookie but for some reason they were screaming bake me, so I did. If you are a fan of the marshmallow cookie, this one is for you.

Chocolate Glazed Marshmallow Mounds

1 recipe Graham Cracker Dough (recipe follows)
40 marshmallows
6 ounces semisweet chocolate, cut into small pieces
¾ cup heavy cream
1 TBSP corn syrup
¾ tsp vanilla extract
½ tsp to 1 tsp hot water, if needed

Preheat oven to 350F.
Line cookie sheets with parchment paper.
Lightly flour a pastry board or other flat surface and a rolling pin. Working with one half at a time, roll the dough to a thickness of 3/16 inch. Cut with a 2-inch round cookie cutter and place 2 inches apart on the cookie sheets. Repeat with the remaining dough.
Bake for 13 to 14 minutes, or until set on top and lightly browned around the edges. To ensure even browning, towards the end of baking time rotate the sheets top to bottom and front to back. Remove from the oven and let sit for 2 or 3 minutes. Leave oven on.
Place a marshmallow, flat side down, in the center of each warm cookie. Return the cookies to the oven for 2 minutes, or until the marshmallows are just slightly softened. Do not over bake or the marshmallows will begin to melt.
Remove from the oven and let stand 5 minutes. Using the heel of your hand, gently press the marshmallow to spread it to the edge of the graham cracker, rounding the sides of the marshmallows best you can. It’s okay if they are somewhat irregular. Let cool.
Place the chocolate in the bowl of a food processor fitted with the steel blade and process until finely chopped.
In a small saucepan, over low heat, heat the cream and corn syrup together until it comes to a simmer. Immediately pour the hot cream over the chocolate in the processor bowl. Let stand for1 minute so that the chocolate begins to melt. Pulse three or four times, then let rest for 1 minute. Add the vanilla and pulse three or four more times.
Empty the ganache glaze into a deep, 1-quart bowl. If the ganache’s surface appears oil, add hot water, a few drops at a time, stirring well after each addition. The ganache will thicken as it stands, but should remain pourable.
Working one at a time, dip each cookie into the glaze, placing it marshmallow side down. Tilt the cookie slightly, then rotate it in a circle to be sure the glaze completely coats the edge of the cookie. Turn cookie top up and place it on a cooling rack to set. The glaze will take anywhere from one to several hours to set, depending on the weather conditions and room temperature.
Store in air tight container up to one week, but does not freeze well.

Graham Crackers

1 ¼ cup all-purpose flour
½  cup whole wheat flour
½ cup graham flour (just use whole wheat if you can’t find)
½ tsp ground cinnamon
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, slightly firm
¾ cup firmly packed brown sugar
3 TBSP granulated sugar
2 TBSP honey
1 large egg
1 tsp vanilla extract
 
In a large mixing bowl, whisk together thoroughly the all-purpose and whole wheat flours, cinnamon, baking soda, and salt. Set aside.
In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until softened, then mix in the sugars. Mix in the honey, egg, and vanilla, scraping down the side of the bowl as needed.
Add the dry ingredients in three additions, mixing only to blend after each addition. Divide dough in half, and form tow 4-inch squares. Chill for 2 hours or until firm enough to roll.

Adapted from Great Cookies by Carole Walter

When asked my favorite Christmas movie people are often surprised by the answer. Why you ask? Because most people have never heard of it.
I only saw it twice when I was a kid, as it was on HBO. I own it now but it is not the same as Kermit the Frog was in the origninal and do to legal stuff it was cut out. That movie is Emmet Otters Jug-Band Christmas. It was put out by Jim Henson (you know the Muppet guy) in 1977. Yep, it’s an oldie…but a goodie. I’m not sure why I like it so, perhaps because I made my 8th graders join a jug band (but that’s a story for another time). Perhaps because I love otters. Perhaps because I love an underdog story. Either way, sitting down to watch with a cup of hot chocolate is one of my most happy holiday times. And even better was getting to watch it today while the snow falls down. We don’t get a lot of snow around these parts, so the ½ foot of snow outside (and still falling) is quite odd.
The snow has sent everyone into a giant tissy. On Wednesday they canceled school because snow was predicted…didn’t come to most places but was predicted (we got it though). My friends and family in Canada find that most amusing. As do I, though in there defense our area doesn’t really have the equipment to deal with snow. I think there are just a handful of snow plows. Plus we have lots of hills. The post office is still delivering but the wimps at UPS are not. Same with our garbage guys. We now get to sit with our garbage and extra week.
But me, what has the snow done to me? It’s made me bake. When I was younger, once the first flake hit the ground I knew what that meant. That meant my mother would be baking, anything and everything. I guess it’s genetic as I baked 20 dozen or so cookies yesterday as the snow came pouring down. Among those cookies were these scrumptious shortbread that I saw over on the Examiner. They come from a local bakery and they are a perfect cookie for this time of year.
These are simple to make, though you might panic when you make the dough and it doesn’t come together. Just dump it in the pan and press it down and when it starts to bake it all comes together. The original recipe calls for dipping the tops, but I chose the side because I am lazy and it is easier that way.
Hope you get time to sit around and watch your favorite holiday movie this year. Hopefully with some snow and hot chocolate…and maybe these cookies as well.

Peppermint Bark Shortbread

1 cup granulated sugar, plus 2 TBSP for the top
2 cups unsalted butter, at room temperature
1 tsp peppermint extract
3 ½ cups all-purpose flour
1 cup white rice flour (I only had about 1/3 cup so I used cake flour for the other 2/3 cup)
½  TBSP salt
Parchment paper

In a standard mixer or with a hand-held beater, cream sugar, butter and peppermint extract until light and fluffy.
Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.) Don’t panic as the dough will be very crumbly, when they start to bake they will form into a cookie.
Line a 12-by-16-inch pan with parchment (I used a 9 by 13-inch pan just fine). Place dough into the pan and break up any large clumps, spreading evenly.
Press dough down gently and sprinkle the remaining sugar on top I skipped the extra sugar).
With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.)
With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.)
Bake at 350 degrees for 20-25 minutes or until shortbread is golden brown.
Cut into squares while still warm and remove cookies from pan to cool.
Makes 24 2-by-2 inch cookies

16 ounces semi-sweet chocolate
1TBSP vegetable oil
Crushed candy canes (8-10 mini canes)

To finish, melt chocolate and vegetable oil over double boiler or in a microwave, watching constantly to prevent chocolate from burning. When melted, remove from the heat and stir to cool slightly.
Dip bottoms of shortbread in melted chocolate (I did just the side), then dip in crushed candy canes.  Place on parchment to dry.

Source: Adpated from Sugar Bakery & Cafe right here in beautiful Seattle.

I love advent calenders. I mean LOVE advent calenders. It might be borderline obsessive at this point. I have 6 this year. Two that are permanent and the others are either the kind with chocolate in them or little kid ones where you pull back the paper to reveal the surprise. Back to that surprise thing. I guess that’s why I like them. A little surprise every day up until the big man in the red suit stops by. Well, maybe not anymore, apparently Santa and I have a different interpretation of naughty…I am more lenient I guess. I am really in love with the wooden gingerbread one at Sur La Table. It’s half price right now and I am going back and forth on whether I need it. I am sure my husband thinks no. But the little kid living in my heart thinks YES!
But this year I am not loving my advent calenders as much. This year they are mocking me. Single digits! Holy crap on a stick Batman! I definitely am feeling the pressure that so many people complain about. I wont complain because there is no need to complain at Christmas time. It’s a happy time. But still, my calender is putting the pressure on me.
I did get most of my Christmas cards done (I still need to send off my ones to Canada). Some of my gifts bought as of yesterday (though you still have a few days on Amazon.com to get your gifts to you by Christmas). But holiday cookie baking needs to be done. Except I am low on butter. No problem right, just run out and get some. Except we have snow and ice. Our area is the coldest it has been in 18 years. And our little Focus wasn’t made for snow trekking.
Since I seem to have no time anymore, as my advent calender keeps reminding me each morning, I made these muffins so I would have a quick breakfast each morning. I kept half and froze the other half for when the calender is really mocking me.
These are moist and very full of banana flavor. I only used half the espresso because my husband is not a big coffee fan and he is eating these as well. I also threw in some mascarpone cheese as I seem to throw that in every time I make something with banana now a days.
Hope you advent calender is not mocking you.

Banana Espresso Chocolate Chip Muffins

1 ½ cups mashed, very ripe bananas
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup unsalted butter, melted
¼ cup whole milk
1 large egg
1/3 cup mascarpone cheese, at room temperature
1 ½ cups all-purpose flour
½ tsp instant espresso powder
1 ½ tsp baking soda
1 tsp salt
1 cup semisweet chocolate chips

Preheat oven to 350F. Spray a 12 cup muffin pan with nonstick cooking spray.
In a medium bowl, stir together the bananas, sugars, butter, mascarpone cheese, milk and egg.
In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
Fill each sup about three-quarters full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.
Muffins can be stored in an airtight container for up to 2 days.

Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

Oh I was such a mover and a shaker when I was a little kid. Of presents that was. I just HAD to know what was in those packages!  My mother would sometimes have to lecture me to not shake them so hard but that falls on deaf ears to an overstimulated 7 year old Christmas-aholic.
As I got older (parents don’t read this part) I got extra bad and would actually unwrap the gifts while my parents were out. The first years were a little botched as my re-taping wasn’t that great (I suck at wrapping) but no one went back and looked at the gifts. Plus I always volunteered to pass out the gifts to everyone so that I could hide my dirty work. I did get more sophisticated though, as I would steam away the tape those last few years and no one was the wiser. The problem of course once Santa stopped coming to my house (perhaps I made the naughty list for peeking at my gifts) the surprise of Christmas goes away. I was left knowing everything I was getting….just like it is when you are an adult.
Now a days I have my Amazon wish list so that my husband, parents and in-laws can’t go wrong. The only problem with that of course is that it takes the surprise out of it. My poor husband is tortured each year though with the request to find me a surprise. The last few years he has done great though this year he says he can’t think of anything. Now some of you may say that he is just saying that to through me off, no. I know him, he really means that. It’s not his fault, it’s just hard to buy adults gifts. Let’s face it, for the most part if you really want something as an adult, you just go out and buy it. Or it’s too expensive, I mean I love a surprise of say a Nikon D200, but let’s be realistic here…so not happening.
So few surprises left in the world of adults. And sadly usually the stuff that surprises us is more of a shock and not necessarily the best kind of surprise. Surprise you need to buy new tires. Surprise you did your taxes wrong and you owe money this year. Surprise you have a $500 vet bill. Surprise your brother-in-law is coming to live with you. All fun stuff.
This cake does offer up a bit of a surprise. Not many recipes use butterscotch chips. The melting them into the batter gives the cake a really good flavor that compliments the banana. I added chocolate to one half of the batter for a little contrast. I served mine with bananas sauted in a little butter and brown sugar with some whipped cream on top.

Butterscotch Banana-Chocolate Swirl Cake

5 ounces butterscotch chips, separated
½ recipe for yellow cake batter (recipe here)
1 large banana, smashed
¼ cup unsweetened cocoa powder

Preheat oven to 375F. Grease mini loaf pans; set aside.
Microwave 3 ounces of butterscotch chips on medium high heat for 30 second intervals. Stir after each interval and repeat until chips have melted.
Add smashed banana to the yellow cake batter. Mix until fully incorporated.
Add melted butterscotch chips to cake batter and mix on medium speed for 1 minute.
Separate batter into evenly into two medium sized bowls. Add cocoa powder to one bowl and mix until incorporated.
Add remaining 2 ounces of butterscotch chips to the other bowl. Mix to incorporate.
Alternating, drop spoonfuls of batter, first butterscotch then chocolate butterscotch into the mini loaf pan until you have reached ¾ of the way up. Take a knife and swirl the batter. Repeat with second loaf.
Bake on a cookie sheet (in case you filled it too much and it spills over) for 20-25 minutes or until a wooden pick inserted in cake comes out clean.

Adapted from VeryBestBaking.com

*This can be doubled so that you can use the full yellow cake batter recipe. If you do that, bake it in a 10-cup Bundt pan for 35-45 minutes.