All the Who’s down in Whoville are ready for Christmas, but this Who is not!

If I didn’t love Christmas so much, I like the Grinch, would want to stop Christmas from coming. So really, I would just like to postpone it a week or so. Who’s with me?

Slacker Peabody is not sending out Christmas cards for the first time in like forever. I didn’t even send one to my parents. Of course, they are coming here this year, so I can just hand them one. The funny thing is, I have the cards. I just have no time to address them and take them to the post office. I can’t just buy stamps because smart me bought irregular sized cards that don’t take regular stamps. Awesome. Go me.

This tart was what I brought to one of the holiday potlucks I attended. It’s an adaptation of one I made years ago, but this time I made it with a gingersnap crust to make it more holiday festive. It’s super easy, and can be made days ahead. So that alone makes it a winner…and it’s chocolate.

I hope everyone out in blog land has a wonderful Christmas (for those who celebrate it). Be safe and eat lots of Christmas cookies.

Peabody

Semisweet Chocolate Tart with Gingersnap Crust

Gingersnap Crust

8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
3 TBSP brown sugar
Pinch of salt

Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter, sugar, and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.
Chocolate Filling

8 ounces semisweet chocolate, finely chopped
5 TBSP unsalted butter, cut into 5 pieces
1 tsp vanilla extract
1 large egg yolk, room temperature
1/4 cup boiling water

Combine chocolate, vanilla, and butter in medium metal bowl. Place bowl in skillet of barely simmering water set over low heat. Stir just until chocolate and butter are melted and smooth.
Remove bowl from water. Place fine strainer over bowl with melted chocolate. Keep skillet with water set over low heat.

Whisk egg yolk in small metal bowl to blend. Gradually whisk in 1/4 cup boiling water.
Place bowl in skillet of hot water; stir constantly with heatproof rubber spatula, scraping bottom of bowl to prevent egg from cooking, until instant-read thermometer inserted into egg mixture registers 160°F, about 3 minutes. Immediately pour egg mixture into strainer set over bowl of chocolate. Stir just until egg is incorporated into chocolate and mixture is smooth.

Pour chocolate filling into crust; tilt slightly to spread evenly (crust will not be completely filled). Cover and chill overnight or up to 2 days. Before serving, let tart soften slightly at room temperature.

Remove pan sides. Place tart on platter. Using pastry bag fitted with star tip, pipe gingered whipped cream rosettes around edge of tart.

Makes 10 to 12 servings.

Both recipes adapted from Bon Appetit.com

Dear Santa,

Let’s face the hard cold facts. I haven’t really been all that nice this year. I haven’t really been nice most years for that matter. But, I’m materialistic and still want stuff. So please, give me some stuff (preferably from Anthropolgie). If you do, you can have one of these cookies.

Love,
Peabody

 P.S. My parents are coming for Christmas this year and it will make them suspicious if you don’t leave anything under the tree for me. I would like for them to be under the illusion that I am nice and not naughty.

 
These were this years contribution to the cookie exchange I go to yearly. I also gave some to my physical therapy place. Yes, that’s right kids, I’m back in physical therapy. Shocking. They were a big hit at PT and seemed to be a crowd pleaser at cookie exchange as well. The original cookies have a caramel center, but again, I pulled the lazy card because they idea of unwrapping caramels and melting them was a bit much for me. They also originally had white chocolate drizzled on them. I would have done that, had I had white chocolate. But that involved a trip to the store…so again with the lazy card.

This is definitely a keeper cookie.

Dulce de Leche- Cashew Thumbprints

½ cup unsalted butter (1 stick)
2/3 cup packed light brown sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
1 1/3 cups all-purpose
1 egg white
1 tsp water
1 ½ cups salted cashews, chopped

1 ½-2 cups dulce de leche (depending on how much you fill)

Using a stand mixer with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.

Add egg, vanilla extract, and salt to creamed mixture. Beat on low speed until fully combined.

Add in flour, beat on low until fully combined. Wrap dough in plastic wrap and chill in the fridge for 1 hour.

Preheat oven to 350F. Line baking sheets with parchment paper.

Using a fork, beat together egg white and water in a small bowl. Place cashews in a separate bowl.

Remove dough from fridge and shape into 1-inch balls. Dip balls in egg white, allowing excess to drip off. Roll dough balls in cashews to coat.

Transfer cookies to the prepared baking sheets, spacing cookies 2-inches apart. Using a 1-tsp measure, or your thumb, make an indentation in each cookie.

Bake cookies, one sheet at a time, until the edges are set, 12-13 minutes. I like to at this time repress my thumb or tsp measure to make the indentation really big in the cookie when the cookies come out of the oven. Transfer the cookies to a cooling rack.

When cookies are cool, pipe dulce de leche into the indentations.

Leave out for Santa and hope for the best!

Adapted from Cuisine at Home Magazine Special Production: Holiday Baking

When I married a man from Alabama, I threw myself into the world of Southern Cooking. I researched, bought cookbooks, begged for Southern Family recipes and so on. Irony of course is that I love Southern food more than my husband. In fact, he really only seems to eat fried chicken….of course.

In all of my research one thing I came to notice, especially in the Junior League and church based cookbooks, was that to most people in the South, salad means either being in a Jello mold or something with mayonnaise. Of course my salads that I grew up with of iceberg lettuce and drowned in Ranch dressing, probably wasn’t any better for you.

So when Cath of A Blithe Palate asked me if I wanted to get a copy of The Lee Brothers Simple Fresh Southern, I must admit that it peaked my interest. She told me she had the idea of doing a pot luck, which I am always up for a pot luck, and said bring it on (she’s calling it The Complete Meal).

So I was excited, that was until of course, I was told dessert was taken. Hmmm. So I decided I would take the next thing I eat the most of next to dessert…salad. I was hoping that I wouldn’t be picking from a myriad of mayo covered veggies. So when the book arrived I was quite happily surprised. Now, there were a few recipes with mayo in there but those were mostly few and far between (I mean, potato salad kind of needs mayonnaise)…but I did not a Jello mold (though there is nothing wrong with a Jello mold).

I had many options. I thought about the Cabbage and Lime Salad with Roasted Peanuts. The Field Pea Salad with Gingered Beets and Lemon sounded lovely as well. But the minute I saw the Snow Pea and Carrot Salad with Ginger Dressing, I knew that would be the one.

For one thing, I can eat this on a daily basis…since I eat those weird fruits and veggies on a regular basis. And second, I was in awe of the dressing. It’s made with fresh ginger juice and cucumber. I have never in my life made dressing with cucumber in it. What is fantastic about the dressing is that after you put it in the blender and give it a spin it comes out creamy. So you think you are getting a creamy bad for you dressing, when really you are not. The original recipe uses iceberg lettuce, the next time I make this will be with butter lettuce. I am just not an iceberg girl, but I went with it for the first time making this. Sadly, I can’t give the recipe due to copyright stuff.

I must say that this is definitely one to ask for to put under the tree. You may be eating the goodies now, but we all know that when January rolls around you will be reaching for the fresher foods. Which this book has, but also still is nice and keeps bacon fat in some of the recipes….just not buckets of it. (though nothing wrong with buckets of bacon fat).

To see what our first course of the potluck was, head over to Phe/MOM/enon and see the what was made.

It is the ultimate sugar holiday coming up. And as a love of all things sugar, I’m highlighting…sugar! Domino sugar to be exact.

While looking through their website last week I noticed Elegant Tiramisu Cookies. Otherwise known as, cookies that had mascarpone cheese in them. We all know how that I have an unnatural love for mascarpone cheese, so I was all over these! And they did not disappoint.

I really love just the cookies themselves and don’t think that you have to go the extra mile if you don’t want and make them into sandwiches. But of course, if you do, whenever you are adding more mascarpone cheese to anything, you are by definition making it better. There was a chocolate layer that I skipped (I know, clearly there is something wrong with me…oh yeah, I’m lazy) and I went with just sprinkling powdered sugar and cocoa powder on the filling instead.

I am seriously considering making these be my cookies for cookie exchange this year. So yummy, and quite unique. If you are not a tiramisu lover, there are several holiday cookie recipes (as well as a ton of recipes in general) over on the Domino site. If they are all as good as these cookies were then I may be making everything off of that site!

Hope everyone had a nice American Thanksgiving. I promise I will be around more in the coming weeks.

Tiramisu Sandwich Cookies

¾  cup plus 1 tablespoon *Domino® Granulated Sugar, divided
½  tsp unsweetened cocoa powder
4 oz mascarpone cheese, at room temperature
1 egg
½ tsp powdered espresso powder
2 tsp coffee liqueur
1 ¼ cups plus 2 TBSP all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
¼  salt

Filling:
4 oz mascarpone cheese, at room temperature
3 oz cream cheese, at room temperature
1/3 cup  *Domino® Granulated Sugar
1 tsp coffee liqueur

To sprinkle:
1/3 cup powdered sugar
1 tsp unsweetened cocoa powder

Preheat oven to 375°F.

Combine 1 tablespoon sugar and cocoa in small bowl; set aside. Beat cheese and remaining sugar until fluffy. Add egg, espresso powder and coffee liqueur. Stir together flour, cream of tartar, baking soda and salt in small bowl; gradually add to cheese mixture; beat until well mixed.

Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets (I chose to pipe mine out for more consistency). Sprinkle with sugar/cocoa topping. Bake 10-12 (I only went 9 on mine) minutes until lightly browned. Remove from cookie sheets while warm. Cool on wire rack.

For the filling:

Using a stand mixer, or a bowl and electric beaters, beat together the mascarpone and cream cheeses, about 3 minutes. Add sugar and coffee liqueur, and beat for an additional 2 minutes.

In a small bowl, sift together powdered sugar and cocoa powder.

Spread cheese filling on bottom half of cookies (I used a piping bag). Sprinkle with powdered sugar and cocoa powder mix.  Top with the remaining half of cookies and press together to make sandwiches. Store in refrigerator.

Makes about 2 dozen cookies

Adapted from the Domino Sugar website, to get the full recipe of the one I adapted, go here.

*Domino Sugar graciously gave me a $20 gift card to buy baking supplies to make a recipe from their website.