That joyous time of year again. The time of year where everyone declares what they are going to do in the New Year better than they did the year (or years before). For some it is motivation, but to me the changing of the year only means one thing…I will write the date wrong on everything for a month.
I thought about doing a Best of 2010 like a lot of bloggers do, but quite honestly, I am all about looking forward to the future rather than looking back into the past. Certainly we can learn a lot by looking at our past, but dwelling on it can be a bad idea. Reading many of my friends resolutions so many of them are ridiculous ones like “get back to the size I was in high school”. First off that does me no good, as I was no petite flower back then either.  And second it also doesn’t help you be happy with the current you. And if you aren’t happy no one around you is either. So forget about squeezing into your old jeans and just buy more handbags and necklaces. Accessories will fit you no matter what your size (rings sometimes don’t qualify, but with the right amount of lotion you can make it fit).
Me, I’m not dwelling on anything. I’m not making a list of all the things I am going to do in 2011. I will tell you the things I’m NOT going to do (or at least that’s the plan).
1. Pose naked. I’m sure you can rest easier knowing that (sorry F)
2. Watch the Jersey Shore.
3. Go cow tipping.
4. Call up the owner of the Philadelphia Eagles to praise the team for giving a second chance to Michael Vick.
5. Explore the world of glitter eye shadow.
6. Be drafted by the NHL.
7. Tell people how many calories something is while they are eating it.
8. Become a famous athlete and send photos of my private parts to people….I will only do that when I am not a famous athlete.
9. Give up eating ice cream just because I am allergic to dairy…that’s what the pills are for right?
10. Be featured on the People of Wal-Mart website.
What about you? What will you NOT be doing in 2011?

So in honor of just buying more accessories, I accessorized my cupcakes a little. I originally just wanted a vanilla malted cupcake (mini of course so you can eat more of them). But they seemed so plain for a New Year’s treat. I have been obsessed with malted milk powder as of late. It’s hard to find so when I do, I stock up on it. Mine is made by Carnation (hey Carnation, want to send me free Malted Milk Powder…please do!). I love the flavor it gives. But then again I think Whoppers should be its own food group. I even added it to my sugar cookies this year for Christmas.
The stained glass candy is something from my pastry school days. But it’s not that hard, you just have to catch the sugar before it turns a caramel color. Helen over at Tartlette did some really pretty stained glass caramel awhile back and you can see hers, here.
I hope everyone has a safe and happy New Year’s Eve. I am staying in. Me and the pup. Probably some bubbly I have been saving and some cheesy John Hughes movies. Have to be up on New Year’s Day to watch the Winter Classic.
Cheers my friends and see you in the year 2011!

Malted Vanilla Bean Mini Cupcakes with Stained Glass Candy

Malted Vanilla Bean Mini Cupcakes:
1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
½ cup malted milk powder (Carnation makes this…if you can’t find you can use Ovaltine but that will give it a chocolate flavor that the regular malted milk does not)
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar (preferably superfine)
4 large eggs, at room temperature
1 cup whole milk
2 vanilla beans, beans scraped and pods discarded

Preheat oven to 350 degrees F.
Line two 24 cup mini muffin tins with cupcake papers or spray with baking spray.
In a small bowl, combine the flours and malt powder. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
Add the sugar and gradually and beat until fluffy, about 3 minutes.
Add the eggs, 1 at a time, beating well after each addition.
In a medium bowl whisk together the vanilla beans and milk.
Add the dry ingredients in 3 parts, alternating with the vanilla bean milk. With each addition, beat until the ingredients are incorporated but do not over beat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 13-15 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 10 minutes. Remove from the tins and cool completely on a wire rack before frosting.

Malted Vanilla Bean Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1/3 cup malted milk powder
2 vanilla beans, beans scraped and pods discarded

Place the butter in a large mixing bowl. Add 4 cups of the sugar and malted milk powder.
Then the milk and vanilla beans.
On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Cupcake recipe adapted from The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York’s Sweetest Bakery by Jennifer Appel and Allysa Torey
Stained Glass Caramel
1 cup granulate sugar
2 1/2 TBSP water
Various food colorings
Line a baking sheet with parchment paper. Drop a few drops of food coloring onto the paper. Do not touch them, swirl them or move them.
In a heavy saucepan, combine the sugar and water, do not stir and bring to a boil over high heat. Continue to boil until the caramel reaches the soft crack stage or 140C – 285F on a candy thermometer (do not let it turn color). Immediately pour over the parchment paper with the food coloring.
Take the baking sheet with your hands and move it left to right, right to left to move and swirl the colors. Let set until completely cooled. Break pieces of your desired size to decorate the cakes with.
Candy recipe from Tartlette.com

(Blackberry and Sparkling Wine Geletina…yep that’s dessert, not a drink!)

I am a stay at home kind of gal when it comes to New Years. There is nothing better than filling up on food and wine and then only having to walk three feet to the bedroom. Sam’s Club asked a few of us bloggers to throw out some New Year’s Eve party ideas. My theme was Simple New Year’s Eve. Alright, definitely up my alley. I was all good with this until I found out I had to come up with decorations. Umm, Martha Stewart and Sandra Lee I am not. There are not table scapes in my future. So I panicked a little, until one day I came in and my dog (I leave the TV on for her) was watching a painting show on PBS. The lady was paining a bowl a fruit. And there I had it. Fruit is not only art, but edible…and so it began.
Off to Sam’s Club I went to find as much fruit as I can. And what goes better with fruit, than cheese! You already know that Sam’s Club offers some great cheeses, I just had to narrow it down a bit. I planned my menu to have some fruit in every bite. But let’s keep in mind that nuts and olives are fruits too. No, it’s not cheating. I also planned my menu to be as simple as possible, often using some of the same ingredients throughout the party dishes. The Ballarini Gorgonzola is used twice in my appetizers, first in the stuffed dates, and then in the crostini topped with Gorgonzola and a Pear-Onion Jam. The pine nuts that are topped on the dates are also used in the Hummus, which to save time was the Sabra pre-made Hummus, which I buy on a weekly basis (especially the pine nut flavor).
Add a nice Feta Walnut spread that is super simple to make, and is made that much better with a few Diamond Walnuts candied on top. The Zeal Sauvignon Blanc pairs really well with the Feta Dip (lucky for me they had a chart of what wines go with what cheeses right at my Sam’s…because truthfully, I’m not skilled in that area ).
The centerpiece, which is essentially a bunch of fruit. But the fruit doubles as part of the appetizer as pears, grapes, and apples all go lovely with cheese. Or even better, how about a cheese that already has fruit in it, the Wensleydale Cheese with Autumn Fruits has both currents and apples mixed into and aged with the cheese. Yummy.
And for dessert, I went with something that usually surprises people. Blackberry and Sparkling Wine Geletina. Geletina is a fancy way of saying Jell-O. Yep, wine Jell-O. I know it seems a little odd. But if you are a champagne or sparkling wine fan, you will really enjoy these. I made them a few years back with Prosecco but tried them this time with the Beciano Mocsato D’asti. Either work. These are light and refreshing and what is a better way to toast the New Year than with dessert!!!
So head on over to Sam’s Club this holiday season to help make you New Year’s Eve party Simple and Easy. And have a Fruitful New Year! Feel free to come talk a little New Year’s Eve party planning with me over on the Sam’s Club Facebook Page.
*As always, I was compensated for this post, was given a Sam’s Club membership, and a gift card to purchase the food that is in the post, but opinions are that of my own.

If you want to add a little extra cheer in your New Year, why not enter the Sam’s Club “New Year’s Eve Resolutions” Twitter Contest. It starts at 12:01 a.m. Eastern Standard Time (“EST”) on December 27, 2010 and ends at 11:59 p.m. EST on January 1, 2011.
You have the chance to win a 14-piece Cuisinart Cookware Set (Value $149.98)! I could use some new cookware right about now, how about you?
All you need is a Twitter account. Go to Sam’s Club Twitter page to become a follower of Sam’s Club. Tweet your response to the Contest question: “What New Year’s Resolution Have You Achieved?” using the hashtag #jumpstart and mentioning @Samsclub in the tweet. You have the option of tweeting their response on the Sam’s Club Twitter page OR their own Twitter page. However, the correct #jumpstart and @Samsclub must be present in the answer in order for the response to be counted as an Official Contest entry.
One entry per person. There is one winner and contest entry will be judged based on the clear relationship between the tweet and the following criteria: Originality (40%); Pertinence to Theme (40%); Difficulty (20%).
To see more info, go here.

(My attempt at a centerpiece )

Fruitful New Year’s Eve Menu

Appetizers:
Red Grapes
Apples
Pears
Medjool Dates Stuffed with Gorgonzola and Pine Nuts (recipe follows)
Feta Walnut Spread with Candied Walnuts (recipe follows)
Crostini with Gorgonzola and Pear-Onion Jam (recipe follows)
Hummus with Olive Tapenade and Pine Nuts (tapenade recipe to follow)
Wensleydale Cheese with Autumn Fruits and Keebler Entertainment Crackers

Dessert:
Blackberry and Sparkling Wine (I used Beciano Mocsato D’asti this time around) Gelentina (see recipe here)

Drinks:
Zeal Sauvignon Blanc

Beciano Mocsato D’asti

(Feta Walnut Spread with Candied Walnuts and Hummus with Olive Tapanade and Pine Nuts)

Feta-Walnut Spread with Candied Walnuts

8 ounces Feta Cheese, at room temperature
8 ounces cream cheese, at room temperature
Pinch of cayenne pepper
2 TBSP minced parsley
1 tsp. minced garlic
1 cup chopped walnuts

Using a food processor, blend all the ingredients until smooth. Place spread in bowl and top with candied walnuts.

Candied Walnuts:

3/4 cup walnuts
1/4 cup granulated sugar
Pinch of sea salt

Place a sheet of parchment paper onto a baking sheet.
Using a medium saucepan, add sugar. Use a wooden spoon or any heat resistant spoon to stir around to avoid clumps. Sugar will turn liquid and start to turn a nice brown color. Don’t go too dark or it will be bitter.
Toss nuts into the caramel sugar and coat the nuts with the caramel. Sprinkle sea salt.
Pour onto prepared pan to let them cool.

Hummus with Olive Tapenade and Pine Nuts

1 (1 pound , 9 ounce) container of Sabra Roasted Pine Nut Hummus
Olive Tapenade
1/3 cup pine nuts, toasted

Place Hummus in a serving bowl. Place tapenade in center of dip and top with pine nuts.

Easy Olive Tapenade
1 cup pitted black olives
2 cups green olives
3 tsp. olive oil
3 tsp. Balsamic vinegar
3 TBSP pine nuts
1 clove garlic, minced
Preparation:
Combine all ingredients in the blender or food processor and blend for a few seconds until smooth.

(Crostini of Gorgonzola and Onion-Pear Jam and Dates stuffed with Gorgonzola and Pine Nuts)

Crostini with Gorgonzola and Pear-Onion Jam

8 ounces Gorgonzola, at room temperature
8 ounces Cream Cheese, at room temperature
Pinch of cayenne pepper
Salt and pepper to taste
2 baguettes or French bread if you can’t find
Recipe for Pear-Onion Jam (get recipe here)
Using a stand mixer, blend together the cheese and spices until fully incorporated.
Slice baguettes thinly. Spread a generous tablespoon of cheese mixture on top of bread. Place under broiler until cheese gets bubbly.
Top with Pear-Onion Jam. Can be served at room temperature.

Dates Stuffed with Gorgonzola and Pine Nuts

1 pound Medjool dates, halved with pit removed
8 ounces Gorgonzola, at room temperature
8 ounces Cream Cheese, at room temperature
Salt and pepper to taste
3/4 cup pine nuts

Using a stand mixer, blend together the cheese and spices until fully incorporated.
Pour pine nuts into a large shallow bowl.
Spoon or pipe cheese mixture into date half. Press cheese side into pine nuts, so that they stick to top. Serve at room temperature. Amount of appetizer depends on size of dates.

Dear Santa,
I know he is a little larger than the average stocking stuffer, but could I please find Rick Nash in mine Christmas Day?
Thanks,
Love Peabody
Now before you all say what about Briere. Briere is my favorite hockey player. Rick Nash is my eye candy (though he is a darn good player as well).
To entice Santa to look past my shortcomings, I made what my mom still to this day refers to as the best cookie ever. It’s the only recipe my mother had ever insisted that I share on the blog. Which I did a few years back, but I am showcasing it again.
They are bright with citrus flavor and are red and green to boot. Now I know that you already made all your Christmas treats, but these are great all year round.
Hope that you have a lovely Christmas, hopefully with the ones you love. And I hope you get something good in your stocking.

(Rick Nash and all his yummy goodness)

Cranberry Orange Cookies

Orange Sugar

1/3 cup sugar
1 tsp freshly grated orange peel

Cookies
1 cup sugar
¾ cup butter, room temperature
1 egg
2 cups all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ cup sweetened dried cranberries, chopped
½ cup pistachio nuts
1 TBSP freshly grated orange peel

Heat oven to 350F.
Combine all orange sugar ingredients in a small bowl; stir until well mixed. Set aside.
Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating just until mixed.
Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 ½-inch circles.
Bake for 7 to 11 minutes or until edges are lightly browned.(DO NOT OVERBAKE). Cool 1 minutes; remove from cookie sheets.

Source: Adapted from Land O’Lakes Holiday Cookies 2005

So many a friend has suggested I look into divorce support groups. Which I decline because quite honestly, I’m handling it just fine. But one theme I noticed throughout a lot of the forums that I looked at were sad and bitter. Bitter. Bitter. Bitter people. Now I realize that every marriage ends for a different reason, but did you know there are websites dedicated to how to seek revenge on your former spouse and how to make their life miserable?

I’m fascinated by this. I want to shake these people and tell them that if they expended as much effort into ruining their ex’s life into making their own life better, they would probably not give a crap about what their ex was even doing! But no, it’s so much better to blame the other person.  Self-reflection as to how you contributed to the demise of your own marriage is few and far between.  I often shocked people when I told them that much of it was on my end as much as my ex-husbands. Apparently no one seems to do that. I do.

I personally want to see my ex happy. And I’m pretty sure he feels the same way for me.  The world is better when more people are happy than sad.

All the bitter talk got me thinking about bittersweet chocolate (because almost everything makes me think of food). This is a take on a recipe I made awhile back originally with Oreo’s. I wanted to make them with Trader Joe’s Candy Cane Jo-Jo’s but I realized that would be like the third thing that was chocolate and peppermint. This is basically a chunk of solid chocolate ganache. Um, yum. Easy, and can be made ahead. A perfect treat for hectic holiday times.

Chocolate-Hazelnut Crunch Slice

½ cup cream
8 ¾ oz bittersweet chocolate, chopped
7 ounces semi-sweet chocolate, chopped
4 ½ oz butter, chopped
2 TBSP hazelnut liquor
8 oz Chocolate Hazelnut Pirouette cookies

Place cream, chocolate and butter in a saucepan over low heat and stir until melted and combined. Add hazelnut liqour.

Place cookies in a mixing bowl and pour over two thirds of the chocolate mixture, and stir to coat. Spoon into a (12 ½ x 2 ¾ x 3 inch) bar tin lined with non-stick paper. I personally used a 4 ½ inch diameter spring from pan instead and a mini loaf pan. Pour remaining chocolate mixture over and tap tin to remove any bubbles. Refrigerate for 3 hours or until set. To serve, remove from tin, dust with cocoa(if desired) and cut into slices(I did wedges). Makes 16.

Source: Adapted from Donna Hay Simple Essentials Chocolate, 2007