Top 11 of 2011

It’s that time of year again when bloggers are recapping their years and posting lists of their favorite or top posts of the year. I have only had this blog up for about three months, but I do have at least 11 favorites spanning my various blog categories. I suppose next year it will be more difficult to pick my faves!

11. DIY: Vanilla Extract | Baking

Photo Credit: Shutterstock

10. The Hunger Games Trilogy | Reading

9. Feather Hair Extensions | Style

8. Stieg Larsson’s Millenium Trilogy | Reading

7. Faux Fur | Style

6. Baby Banz | Motherhood

5. Christina Perri | Music

4. Homemade Pasta | Baking

3. Teething Bling | Motherhood

2. Rent the Runway | Style

1. Pancake Cupcakes with Maple Bacon Frosting | Baking

 

Cheers to a great 2011, and here’s looking forward to an even better 2012. Wishing you all a happy, safe, and healthy new year!

XOXO,
Kimberly

My First Rent the Runway Experience

You might recall awhile back, I mentioned Rent the Runway – a place where you can rent designer dresses at affordable prices. After being a member of the website for a good 2+ years, I FINALLY made my first order and OMG, it far exceeded my expectations!

I didn’t actually get any of the dresses I originally posted, but I settled on these two for the family Christmas Eve party:

I ended up wearing the top dress – thank you, Christian Siriano!

I was too excited when the package arrived that I forgot to take pictures of the presentation. Man, Rent the Runway really GETS its customers! I opened the box and inside was a garment bag with my three dresses (they give you two sizes of each – but they only had one of my sizes in the Christian Siriano, which is why I even opted to add the Jay Godfrey to my order). They included Hollywood Tape to make the dresses fit if they weren’t perfect. (And if none of your dresses fit at all, you just let them know, send them back and you get a refund…and I think they might try to send you new dresses that will fit asap….)

The package also included the prepaid envelope to mail the dresses back in, and a checklist to make sure you didn’t forget anything when packaging the dresses up to send back. In addition, I received two reminder emails letting me know when my dresses needed to be returned. It really could not have been a better experience for me.

Added bonus: you get to keep the Rent the Runway garment bag Not that I need garment bags, but it’s a nice touch.

So what was the grand total for all of that? $75. That’s it. It could have been $50 if I went with only one style, but I added the second style for $25 since I’d never done this before and wanted to make sure I had a dress to wear – that fit.

Overall, I’m a huge believer of RTR and can’t wait for my next event. Maybe next time I’ll rent some accessories or a handbag to go with the dress. I just can’t believe I waited two years to finally try this out. Do yourself a favor, ladies, start renting gorgeous designer dresses ASAP! Make 2012 the year of FASHIONABLE YOU!!

Merry Christmas / Happy Holidays!

Chocolate Peppermint Cookies

For good measure, let’s go with one more peppermint recipe Last year I was bound and determined to come up with a chocolate peppermint cookie. I love that combination of flavors and everything I came across online fell short of what I was looking for. So, by combining a couple recipes and experimenting a bit in the kitchen, I came up with this delicious cookie, which has become my favorite Christmas cookie to date.

The recipe is easily adaptable so you can make it heavy on the peppermint if that’s your preference, or heavy on the chocolate if that’s more your style. Just get creative. Enjoy – and have a wonderful holiday weekend!

Chocolate Peppermint Cookies

Yield: 3-4 dozen

Ingredients:
3/4 cup butter
1 and 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 and 1/2 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon peppermint extract

12 oz. semisweet chocolate
1 tablespoon shortening
1 teaspoon peppermint extract
Peppermint flavored sprinkles

 

Directions:

1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted.
2. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 5-10 minutes.
3. Pour the chocolate mixture into a large bowl, and beat in the eggs one at a time.
4. Combine the flour, baking soda and salt in a different bowl, and then stir into the chocolate mixture.
5. Cover and refrigerate dough for at least 1 hour.
6. Preheat oven to 350 degrees F (175 degrees C) and grease your cookie sheets.
7. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
8. Bake for 8 to 10 minutes in the preheated oven – be careful not to overbake.
9. Melt the 12 oz. chocolate in a saucepan with the shortening and peppermint extract. Stir frequently to avoid burning the chocolate.
10. Spoon the chocolate on top of the cookies and spread around with the back of a spoon.
11. Sprinkle some red and white peppermint flavored sprinkles on top before the chocolate has set.

 

Peppermint Biscotti

If you’re anything like me, each holiday has its own flavor. Peppermint is the flavor I associate with Christmas, so I usually try to mix it in to whatever I’m baking. This was the case with my red velvet whoopie pies from yesterday.

A few years ago, I discovered this peppermint biscotti recipe. Since my grandma doesn’t like us to get her anything, I usually end up baking her something. She’s a fan of her daily coffee, so what’s better than a sweet treat to accompany that coffee? Exactly, nothing.

Alas, peppermint biscotti was born. I was always intimidated by biscotti, but it’s really quite simple to make. The tricked out version of this biscotti includes a chocolate dip and peppermint pieces on top of that. The simple version is just the biscotti with peppermint pieces mixed in. All versions are delicious – it just depends on how sweet of a treat you’re looking for – whether you want breakfast or dessert.

This has become one of my holiday baking staples. Give it a try! If you’re a peppermint fan, you’ll love it!

Peppermint Biscotti

Yield: 42 biscotti

Ingredients:
3/4 cup butter (no substitutes), softened
3/4 cup sugar
3 eggs
2 teaspoons peppermint extract
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed peppermint candy

2 cups semisweet chocolate chips
2 tablespoons shortening
1/2 cup crushed peppermint candy

Directions:

1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract.
2. In a separate bowl, combine the flour, baking soda and salt; stir in peppermint candy.
3. Gradually add to creamed mixture, beating until blended (dough will be stiff).
4. Divide dough in half.
5. On an ungreased baking sheet, roll each portion into a 12-in. x 2-1/2-in. rectangle.
6. Bake at 350 degrees F for 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes.
7. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices.
8. Place cut side down on ungreased baking sheets. Bake for 12-15 minutes or until firm. Remove to wire racks to cool.

   ** Biscotti can be finished at this point, or they can be dipped in chocolate and rolled in peppermint pieces. See the following step for the latter. **

9. In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth.
10. Dip one end of each cookie in chocolate; roll in candy. Place on waxed paper until set.

 

Red Velvet Whoopie Pies with Peppermint Filling

‘Tis the season for holiday baking, and one of my favorite holiday treats are these red velvet whoopie pies with peppermint filling.  These showed up as #25 on the Better Homes and Gardens 100 Best Cookies a few years ago.

I first made these for a big family Christmas Eve party and they were a huge hit. It’s a bit of a process to make these, but well worth the effort. They’re incredible and they look so festive as well. If you’re up for the challenge, give these whoopies a try!

Red Velvet Whoopie Pies with Peppermint Filling

Yield: about 40 cookies

Whoopie Pie Ingredients:
1/2 cup butter, softened
1 cup packed brown sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1 1-ounce bottle red food coloring (2 tablespoons)
Striped round peppermint candies, finely chopped (optional)

Peppermint Cream Cheese Ingredients:
2 3-ounce package cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
3 cups powdered sugar
milk

 

Whoopie Pie Directions:

1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside.
2. In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa
3. 
    powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined.
4. Alternately add flour and buttermilk, beating on low speed after each addition just until mixtures are combined. Stir in red food coloring.
5. Spoon dough  2 inches apart onto prepared cookie sheet.
6. Bake in the preheated oven for 7 to 9 minutes or until edges are set.
7. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool.

Peppermint Cream Cheese Filling Directions:

1. In a large bowl, combine cream cheese, butter, and peppermint extract. Beat with an electric mixer on medium speed until light and fluffy.
2. Gradually beat in powdered sugar.
3. If necessary, add milk (1 teaspoon at a time) to make a filling of spreading consistency.

Whoopie Pie Assembly Directions:

1. Spread Peppermint and Cream Cheese Filling on bottom of each of half of the cookies. You could also pipe the filling using a pastry bag or plastic bag with the corner cut off.
2. Top with remaining cookies, flat sides down, pressing lightly together.
3. Serve cookies immediately. If chilled, let stand at room temperature for 15 minutes before serving.
4. If desired, sprinkle each cookie with some finely chopped peppermint candies before serving. If they do not stick, use light corn syrup as a kind of glue.

Straight No Chaser

With Christmas in 9 days and Hanukkah in 4 days, who is in the holiday spirit? It seems to be sneaking up on me, but I think it’s because we have no snow. I’m afraid we aren’t going to have a white Christmas, and that’s fairly unusual for the midwest.

As I let my iPod sift through 590 Christmas songs, I’m constantly reminded that there are a lot of BAD Christmas songs out there. Luckily, I have a good amount of Straight No Chaser in my holiday collection, and that seriously saves me. Straight No Chaser is an acapella group from Indiana University in Bloomington, Indiana and they’re awesome. (Nevermind that I went to Purdue University and IU was a major rival school. I look past that, but only for these guys.) I feel like they could be quite the contender on The Sing Off, but then again, they’re already big, so they don’t need that show. Check them out if you’re looking to change up your holiday music collection!

Chocolate Covered Pretzels

With Christmas only 10 days away, I’m sure many of you are scrambling to get all your shopping and baking done. If you need something quick, easy, and delicious to add to your holiday cookie trays, look no further!

Hanover sells their yummy Hershey’s covered pretzels this time of year (October – April to be exact). And though they are delicious, they’re also so easy to make yourself. It’s hard for me to buy something so simple to make. Plus, I like making them myself so I can control the combinations of chocolate.

 

I tend to decorate my chocolate covered pretzels with more chocolate, but they can easily be spruced up with some holiday sprinkles if you prefer. I also go for the big sourdough or pretzel rod variety rather than the little twists. No matter how you decide to make these, you can’t go wrong: chocolate and pretzels are the perfect pairing!

Chocolate Covered Pretzels
Yield: 2 dozen

Ingredients:
12 oz. chocolate (dark, milk, semisweet, white…I prefer semisweet)
1 tbsp shortening
2 dozen pretzel rods or large twists
Assorted sprinkles or candies (optional)
4oz. chocolate for decorating (optional)

Directions:
1. Prepare a baking sheet with aluminum foil, parchment paper, or waxed paper

2. In a saucepan or double-broiler, melt the 12 oz. of chocolate with the shortening. Stir the chocolate constantly and make sure not to burn it.

3. Dip your pretzels in the chocolate, and shake off the excess. Put them on your prepared baking sheet.

4. If using sprinkles or candies, make sure to sprinkle them on before the chocolate sets.

5. If using chocolate as a decoration, wait until the first coat of chocolate sets, and make sure the entire pretzel is set before serving.

 

Free Kindle Books

I don’t know why it’s taken me so long to find this blog. These free Kindle Books and Tips are pretty useful. If you’re a Kindle user, I definitely suggest adding this blog to your Google Reader.

Here are the 300+ new Kindle titles for the day. Happy reading!

Homemade Pasta

Life has been busy! I don’t like to take such long blogging breaks, so sorry about that!

Now, let’s get right to it! Homemade pasta. This is something I’ve always wanted to make, but never had the proper tools, time or desire to do so. Luckily, we were given the opportunity to give it a shot on the last stop in our Thanksgiving Tour De Families.

We celebrated Thanksgiving a few days after the fact with my husband’s mom and stepdad. Being Italian, his stepdad had done this once or twice before. They had a small pasta maker that clamped to the table and we used wine glasses to cut out our tortellini (because really, they were the perfect size and shape). We filled the tortellini with a butternut squash mixture, and we filled the ravioli with a ricotta mixture. Both were amazing and I have to give kudos to Mark’s stepdad for being an awesome cook. We also made linguine that went well with a spicy vegetable ragu. It was a great experience, and tasted amazing!

Pasta dough and flour

Rolling the pasta dough

Wine glasses make great tortellini cutters (a biscuit cutter or round cookie cutter would also work)

Filling the tortellini. (Then you fold the circle in half, and wrap it around your finger.)

Finished tortellini – ready to be cooked!

Filling and cutting the ravioli. A pizza cutter works great here.

Finished ravioli

Linguine

I don’t have recipes to share since the pasta dough was made when we got there, as were the fillings and sauces. But I did scour the interwebs to come up with some info and recipes that might be worth looking into.

Fresh Pasta
Basic Pasta Recipe
Fresh Pasta With Chef Mario Batali
How to Make Homemade Pasta by Hand
Ravioli Dough and Fillings – Recipes