Merry Christmas!!

I’ve done all my shopping.

I’ve sent out my Christmas cards.

I meticulously wrapped and beautified all the gifts I gave.

The tree was alight.

The family was gathered anxiously by the tree.

The gifts were handed out.

Five minutes.

Five  minutes later, it was all over. All that preparation for 5 minutes of glory.

It was all worth it to see the smiles on the faces of those I love!

I hope your holidays are filled with the same kind of joy!!!

Saturday Stuff

I just ate 8 Hershey’s Kisses with almonds for breakfast. I’m not kidding.

I spent several days in the kitchen to bake Christmas goodies and realize I might have started too soon. I hope all of these goodies will keep until I can give them away.

I am currently reading this book. I don’t know what it is about trilogies and sagas but I power through the first few books, and it never fails, I get stuck on the last one. Like my subconcious is telling me that once I finish it, that’s it. It’s the end. No more book for you!! It’s rude. And quite annoying!!

My obsession with glitter has finally invaded my fingernails. I just bought gold and silver glittered nail polishes. And I want so many more. Christmas wish list, amen.

Reading the above statement, I realized that I am also picky about the TYPE of glitter I like in my polishes. I don’t like the glitter to be added to a colored base. I also don’t like there to be a large ratio of base to glitter. If I paint it on my nail, I want the glitter to be prominent without having to swipe the brush 9 times.

Reading the above statement, I realized that I am insane. And picky. But mostly insane.

Holy WOW Christmas is tomorrow!! May all your gifts be wrapped, cards be mailed, and dinner be made by someone else. Merry Christmas Eve!!

Boozy Spiced Dark Chocolate Cake

I really don’t drink much alcohol.

There are a few drinks that I like (my latest obsession being Malibu Coconut Rum, pinapple juice and a slash of club soda, Hawaii in a glass!) but usually I can (and do) say no. Beer tastes like horse piss gross to me and I’m not big on shots of straight liquor (Tequila being the exception). I’ll be the one nursing the same drink in my hands for the entire night.

As I said, not a big drinker.

   

But dang, do I LOVE baking with it!!! It’s Christmas and to me that means that I get to find ways to put Bourbon, Rum, Kahlua and Bailey’s in EVERYTHING!! Ok, maybe not everything (I’m very obviously being dramatic) but I do take a minute to wonder how I could sneak booze into every recipe.

Please tell me I’m not alone…

I blame this time of year.

Boozy Spiced Dark Chocolate Cake
adapted from food and wine via How Sweet Eats
makes one 12-cup bundt cake

Ingredients:

4 ounces semi-sweet chocolate, chopped
4 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1/2 cup dark cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
pinch of cayenne pepper (trust me)
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1/3 cup heavy cream
1 large egg
3/4 cup water
1/4 cup Kahlua (or any coffee liqueur)
1 cup buttermilk

Instructions:

Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with non-stick spray and set aside.

Melt chopped chocolate in a large microwave-safe bowl in 30 second increments (I usually go for 3 intervals) stirring between each interval until melted and smooth; set aside to cool a bit while you prep your dry ingredients.

In a medium bowl, combine flour, cocoa powder (sifting it in if your cocoa is lumpy), baking soda, salt and spices and mix with a wire whisk until combined.

Once the melted chocolate has cooled a bit, whisk in oil, bth sugars, vanilla and heavy cream until smooth, then whisk in egg.

In a 2 cup measuring cup (or anything larger, but not smaller) combine water, Kahlua and buttermilk and give it a quick stir just to combine.

Add half of the flour/cocoa mixture to the melted chocolate mixture, alternating with half of the buttermilk mixture, mixing until just combined (so it’s: flour, buttermilk, flour, buttermilk).

Pour batter into your prepared bundt pan and bake for 40-45 minutes, or until inserted toothpick comes out almost clean.

Let cool, then dust with a light coating of powdered sugar or drizzle with glaze of your choice. Enjoy : )

Bailey’s Brownies

I have spent the better part of my time after Thanksgiving worrying, stressing, listing, scratching out and listing again all the things that need to be accomplished before Christmas gets here.

Christmas shopping usually begins on black Friday. Then it’s a mad dash to get everything on our list in the 3 weekends before Christmas, stop at 3 million stores until we have 80% of what we need then decide to “screw it” and buy the rest online (ok that last part might just be me), throw a party for our friends (or friendsmas, as I call it) to get together, wrap gifts, bake enough crap to kill a small horse, box and send everything off, have Christmas with my family on Christmas Eve, leave super late, sleep for a whopping 4 hours, and the get on the road out of town to spend Christmas with the in-laws.

Stressssssss, major.

During these times I tell myself that pouring a stiff drink would be totally ok, encouraged even. But I never end up reaching for the mini bar we have collecting above our cabinets.

Instead I reach for brownies. And by “reach for” I really mean to say bake some. Because I don’t keep brownies on hand (too dangerous, you understand.) So yes, I stand in the kitchen and bake some damn brownies to calm my nerves.

So on SUPER stressful times like these, I tip some Bailey’s into my brownie batter.

Make some. It’s a good idea. In fact, I encourage it.

Bailey’s Brownies
adapted from The Craving Chronicles

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (I used dark cocoa)
1/4 teaspoon baking soda
1/4 teaspoon salt
heaping 1/3 cup bittersweet chocolate chips
1/4 cup (4 Tablespoons) butter
2 eggs
1 cup sugar
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract

Directions:

Preheat oven to 350°F. Line an 8×8-inch pan with foil and lightly spritz with cooking spray; set aside.

In a medium bowl, whisk together flour, cocoa, baking soda, and salt until combined. Set aside.

Place chocolate and butter in a large microwave-proof bowl and melt in 30 second spurts, stirring in between each interval until completely melted. Set aside to cool a bit. (Alternatively, melt chocolate and butter in a saucepan set over low heat, stirring frequently until melted. Set aside.)

Once the chocolate mixture is warm (not hot!) add eggs, one at a time, whisking constantly to incorporate the eggs. Whisk vigorously for about 10 seconds to incorporate fully. Add sugar, vanilla, and Baileys and whisk until combined.

Add the flour mixture into the chocolate mixture, folding until just combined (the flour JUST disappears).

Pour batter into the prepared pan, give it a quick wiggle to even out the batter. Bake at for about 18-20 minutes, or until a toothpick comes out with a few moist crumbs attached. Enjoy and de-stress : )