Gorgonzola Chicken Penne

Wow, this holiday season is whizzing right on by. Between work, holiday parties, baking and shopping, the time just seems to be slipping away. But now we're in the home stretch, and Christmas is less than a week away. Something that has helped me manage all the hustle and bustle of the season are quick and tasty meals. This pasta dish was a wonderful end to a busy day. Delicious and stress-free... doesn't get much better than that!

Ingredients
Yields 6 servings
2 cups uncooked whole wheat penne pasta
2 cups fresh broccoli florets
1 tbsp water
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
9 tbsp butter, divided
1 medium onion, chopped
6 tbsp all-purpose flour
2 3/4 cups less-sodium chicken broth
1 1/2 cups (6 oz) crumbled Gorgonzola cheese
Pepper to taste

Directions
Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave safe bowl. Cover and microwave on high for 2 to 2 1/2 minutes or until crisp-tender. Set aside.

In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. (Season chicken to your liking.) Remove and keep warm. In the same skillet, saute onion in remaining butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended.

Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper.

Source: Taste of Home 2010 Best Holiday Recipes magazine

Holiday Cake Pops

It is time to start cranking up my festive baking. With Christmas carols ringing in my ear, I couldn't resist a go at these cake pops any longer...

"Oh Christmas tree, oh Christmas tree"

"Frosty the snowman, was a jolly happy soul"

I love cake pops, and I'm a huge fan of Bakerella and her amazing cake pop designs. I went to her book signing at Williams-Sonoma back in October, and had the pleasure of meeting Angie (aka Bakerella). After flipping through this adorable book, I knew I had to add these delightful treats to my holiday baking list. So, I decided to invest in some materials and dedicate a nice chunk of time to this baking project.

This book has great designs for any occasion, but the holiday section is my favorite. This was my very first attempt at cake pops, and I had a blast making them... and sharing them... and most of all eating them! :) I went with a white cake mix and classic vanilla frosting, dipped in vanilla flavored candy. (Yum!) You can use whichever flavor combination you choose... I may have to make some red velvet ones for an upcoming holiday party.

These cake pops were a huge hit! I can't wait to try other designs... which means there will be more baked goodness for me to enjoy, and of course more to share. :)

What You'll Need
1 box cake mix (I always prefer Duncan Hines cake mixes)
1 (16 oz) container ready-made frosting
24 oz (1 1/2 lbs) white candy coating
24 oz (1 1/2 lbs) dark green candy coating
2 deep, microwave safe plastic bowls
24 Lollipop sticks
12 x 18-in block of styrofoam, at least 2 inches thick
Toothpicks
12 yellow jumbo star sprinkles
Multicolored rainbow chip sprinkles
12 orange rainbow chip sprinkles
36 blue miniature confetti sprinkles
Black edible ink pen
Small squeeze bottle
12 mini Oreos halves
12 large dark chocolate chips (I used Ghirardelli chocolate chips)

Directions 
Bake cake as directed on the box, using a 9 x 13-in cake pan. Let cool completely. This step can be done in advance.

You will need a couple of hours to complete this project. Organize your materials and get ready to crumble, roll, dip and decorate your cake pops!

Prepare your block of styrofoam before you start dipping your cake pops, so it it will be ready when you need it. Use a lollipop stick to poke holes about 2 inches apart in the top of the block (do not poke holes all the way through).

Now lets get going on these pops! Crumble the cooled cake into a large mixing bowl. You can do this easily by hand... Cut the cake into four equal sections.

 Remove one section from the pan.

Break section in half, and rub the two halves together over the large bowl.

Repeat with each section. Make sure to crumble any large pieces of cake still remaining. You can use a fork to help with this.

Add 3/4 of the container of frosting.

Mix it into the crumbled cake, using the back of a large medal spoon until thoroughly combined. Note: Do not use the entire can of frosting or the pops will be too moist.

Your now ready to start molding your pops. Line two baking sheets with wax paper. Roll cake mixture into 1 1/2 inch balls. Form 12 balls into cone shapes for the Christmas Trees. Place baking sheet into the freezer for 15 minutes. You want molds to be firm, but not frozen.

In the meantime, form 12 more balls into pear shapes for the Snowmen. Remove Christmas Tree molds from freezer (you can place in refrigerator until ready to use) and place the Snowmen molds in the freezer for 15 minutes.

Unfortunately, I do not have anymore step-by-step photos for you because the dipping and decorating process required me to work swiftly while using both of my hands. One day I'll figure out how to grow my third arm so I can snap pictures along the way. :)

Christmas Tree Cake Pops

Melt green candy coating in a microwave-safe bowl as directed on the package. Make sure you have enough melted candy to completely submerge your cake pops in one dunk.

When you are ready to begin dipping, remove a handful of molds from the refrigerator, keeping the rest chilled. Dip 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of the mold, pushing no more than halfway through. Dip the cake pop into the melted candy coating and lightly tap off any excess coating. Before the coating sets, drag a toothpick gently down the sides of the tree to create the branches. Then place a yellow jumbo star on top of the tree.

Place in styrofoam block to allow coating to set completely.

When trees are dry, use a toothpick to apply dots of melted green candy coating to the trees in places where you want ornaments, and attach multicolored rainbow chip sprinkles.

Return to styrofoam block to dry completely.

Snowmen Cake Pops

Melt white candy coating in a microwave-safe bowl as directed on the package. Make sure you have enough melted candy to completely submerge your cake pops in one dunk.

When you are ready to begin dipping, remove a handful of molds from the refrigerator, keeping the rest chilled. Dip 1/2 inch of the tip of a lollipop stick into the melted candy coating, and insert the stick straight into the bottom of the mold, pushing no more than halfway through. Dip the cake pop into the melted candy coating and lightly tap off any excess coating. Before the coating sets, place orange rainbow chip sprinkle in position of the nose and hold in place for a few seconds.

Place in styrofoam block to allow coating to set completely.

When snowmen are dry, use a toothpick to apply dots of melted white in candy coating in position for buttons and attach 3 blue confetti sprinkles to each snowman.

Draw on eyes and a dotted smile with an edible black ink pen.

To make the top hats, pour the remaining melted coating into small squeeze bottle. Squeeze a small amount of coating onto flat side of mini Oreo halves, and push one chocolate chip (pointed side down) into the center of the coating. Once you have made all the hats, attach them by squeezing a small amount of candy coating onto the very top of the snowman's head and place hat on top.

Dry completely in styrofoam block.

Source: Cake Pops by Bakerella

Now your cake pops are complete. Enjoy!

"Have a holly jolly Christmas!"

Chocolate Chip Cookies

Remembering the classics...

The chocolate chip cookie is one classic my family always remembers around the holidays. Granted, these cookies are exceptional at any time of year, for any occasion, but chocolate chip cookies are one thing I'll always remember about my childhood Christmas' at Grandma's house. The holidays do not feel quite right if these are not on the dessert table. The kids always enjoy them, and the adults cannot seem to lay off them either. I know they may not look that festive, but they certainly spread holiday cheer... and they taste so darn good! :)

Ingredients
2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 2/3 cups (16oz) semisweet chocolate chips

Directions
Preheat oven to 375°F. Line two baking sheets with parchment paper; set aside.

In a small bowl, whisk flour, salt and baking soda; set aside.

In a large bowl, using an electric mixer, beat the butter and both sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. Add vanilla and beat just until incorporated. Gradually add the flour mixture, mixing until combined. Fold in chocolate chips.

Refrigerate dough in a sealed container for at least 1 hour. Shape into 1 to 1 1/2 inch balls and place 2 inches apart on baking sheets. Bake 12-14 minutes until edges are golden brown and the tops just start to darken.

Remove baking sheet from oven and cool on wire rack for 5 minutes. Transfer cookies to wire rack to finish cooling.

Source: Sweet Pea's Kitchen

Chocolate Carrot Cake

It's time for cake! And an amazing one at that...

It has been raining for the past two days. Our dogs are basically spinning in a thousand circles. It has been so gloomy and cold outside. Traffic to and from work has been horrendous. But given that tis is the season to be jolly, we can't let a few drops of rain get us in a funk. So you ask, how can we break through this bleak weather? With cake! :)

This chocolate carrot cake was such a delight. So moist and beautifully sweetened; top it off with this sensational chocolate cream cheese frosting and you've got yourself some serious baked goodness! 

I can see the sun peaking through already... enjoy! :)

Ingredients

Cake:

2 cups all-purpose flour

2 cups sugar

1/2 cup unsweetened cocoa

1 tsp baking soda

1/2 tsp salt

4 eggs

1 1/4 cups canola oil

3 cups finely shredded carrots

Frosting:

1 (8 oz) package cream cheese, softened

1/2 cup unsalted butter, softened

3 3/4 cups confectioners' sugar

1/4 cup unsweetened cocoa

3 tsp vanilla extract

chopped walnuts

mini semisweet chocolate chips

Directions

Preheat oven to 350°F. Spray two 8-inch round baking pans with baking spray, line bottom of pans with parchment paper, and grease parchment. Set aside.

In a large bowl, sift together flour, sugar, cocoa, baking soda and salt. Add eggs and oil, beat until combined. Mix in carrots. Pour batter into prepared pans.

Bake 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

For frosting... In a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar, cocoa and vanilla until smooth. 

Level cake layers with a serrated knife. Place one layer on a serving plate; top with half the frosting. Repeat with remaining cake layer and frosting. Sprinkle with nuts and chocolate chips.

Source: Taste of Home Fall Baking Cookbook magazine