Potato and Celery Root Mash

Winter seems to be the peak for potato eating, at least for me. Sunday dinners usually consist of some sort of meat paired with a seasonal vegetable and maybe a potato, roasted or mashed. It can get boring though, and so I sometimes switch to this potato and celery root mash. Celery root blends well with the potatoes and is a simple way to change flavors a little while still staying pretty basic.

Potato and Celery Root Mash

(Printable Recipe)

1 celery root, peeled and diced

1/2 cup cream or milk

2 pounds potatoes (yukon golds are nice), peeled and cubed

Butter, to taste

Salt and pepper, to taste

In two separate pots, cover celery root and potatoes with cold water. Bring each to a boil and cook until tender (celery root may take a little longer than the potatoes.) Drain. Place the celery root in a food processor with the cream. Puree until smooth. Mash, along with the potatoes, seasoning with butter and salt and pepper. 

Raspberry Thumbprints

These are some of my favorite cookies to eat and savor.  The recipe is so easy and the reward is so tasty.  The recipe can be adapted in two ways:  choice of nuts and choice of filling.  These are made with raspberry jam and pecans.  I like to vary the fillings though and often use walnuts.  

Raspberry Thumbprint Cookies

from Kraft foods

(printable recipe)

1 pkg. (8 oz.)  Cream Cheese, softened

3/4 cup  (1-1/2 sticks) butter, softened

1 cup sugar

2 tsp.  vanilla

2-1/4 cups flour

1/2 tsp.  baking soda

1 cup Chopped Pecans

1-1/4 cups  raspberry preserves

HEAT oven to 350°F. Beat cream cheese, butter, sugar and vanilla with mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min.

SHAPE dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Indent centers.

BAKE 10 min. Fill each cookie with about 1 tsp. preserves. Bake 8 to 10 min. or until golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Italian Sausage and Tortellini Soup

I love a hearty soup, especially my mom's Minestrone soup. I wanted to make a similar hearty soup with Italian sausage and found one that included tortellini. Right away I knew I had to make it because my husband loves sausage and loves tortellini. The soup comes together in about a half and hour and is perfect on a bitter cold day. I serve it with parmesan cheese grated right over the top of each bowl and extra red pepper flakes for those who like things a little spicy!


Italian Sausage and Tortellini Soup
Adapted from Bon Appetit
(Printable Recipe)
1 pound mild Italian sausage
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
5 cups beef stock
1 can diced tomatoes
1 8-ounce can tomato sauce
1 large zucchini, sliced
1 large carrot, sliced
1 tablespoon dried oregano
1 teaspoon dried basil
1/4 cup fresh basil, chopped
9 ounces fresh cheese tortellini
Salt and pepper, to taste
Parmesan, for serving
Red pepper flakes, for serving


Brown sausage in a saute pan until cooked. Set aside to drain on paper towels. Heat olive oil in a pan over medium heat and add the onion and garlic. Cook until onions soften. Add the beef stock, tomatoes, tomato sauce, carrot and zucchini as well as the herbs. Add in the cooked sausage and cook for about 30 minutes, or until the vegetables are tender. Stir in the tortellini during the last couple minutes. Season with salt and pepper. Top each bowl with parmesan cheese and red pepper flakes before serving.

Nantucket Cranberry Pie

The Pioneer Woman posted this recipe and I was intrigued by it.  I knew I had an extra bag of cranberries in the refrigerator just waiting to be transformed into a dessert.  It's not really a pie though.  I had a very pleasant flashback after making this recipe.  My great grandmother made a raisin pie in which you could pick a piece up and eat it out of your hand.  The filling was thick and meaty and the crust thin and perfect.  This recipe reminded me of it since it is thick and meaty and could possible be eaten out of one's hand if it had a bottom crust.  The crust is more cake-like and has a lovely almond flavor.  It is different and a welcome change of pace in desserts.  If you love cranberries, you will probably enjoy it as I did.  

Natucket Cranberry Pie

Adapted from The Pioneer Woman

(Printable Recipe)

1 package fresh cranberries (mine had 3 cups)
1 cup pecans, chopped
1 cup sugar
1 cup flour
1 cup sugar
1 stick unsalted butter, melted
2 whole eggs, beaten
1 teaspoon almond extract
¼ teaspoon salt
1 tablespoon turbinado sugar

Preheat oven to 350 degrees. Generously butter a 9" cake pan. Add cranberries to the bottom of the pan. Sprinkle on chopped pecans, then sprinkle on sugar. In a mixing bowl, combine flour, 1 cup sugar, melted butter, eggs, almond extract, and salt. Stir gently to combine. our batter slowly over the top in order to evenly cover the surface. Spread gently if necessary as batter is thick. Bake for 45 to 50 minutes. 5 minutes before removing from oven, sprinkle surface with 1 tablespoon turbinado sugar for a little extra crunch. Cut into wedges and serve with freshly whipped cream.

Brazil Nut Fruitcake

We call him "Dad" and he has a connection to all of us at a Busy Nest. He has been making this Brazil Nut Cake for 20 years and it puts standard fruit cake to shame. Take it away Dad!

A friend in Idaho Falls, Idaho, Elaine Morehead, gave this recipe to me nearly 20 years ago and I've made it almost every Christmas since.  I've wanted to experiment with it, so this year I did.  The recipe follows and I'll then tell how I changed it this time.

Brazil Nut Fruitcake

(Printable Recipe)

3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled)

1 pound chopped dates

1 cup red and green maraschino cherries (drained) (I usually use 1-1/2 cups)

3/4 cup sifted all-purpose flour

3/4 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla

Heat oven to 300 degrees. Line greased loaf pans (2 regular size pans or 4 or five small pans) with wax paper or brown paper (I also spray the wax paper with a cooking spray, such as PAM). 

Place in a large bowl the nuts, dates, and cherries (if you chop whole dates or if they are not powdered, roll the chopped dates in flour or powdered sugar to separate).

Sift flour, sugar, baking powder, and salt over the mixture. Mix thoroughly.

In a separate bowl, beat eggs. Slowly mix in the vanilla to the eggs. Pour the egg mixture over the dry ingredients and mix thoroughly until the mixture is fully coated. Place the mixture into the pans. Space pans in oven and cook 1 hour and 45 minutes (reduce time about 15 minutes if using small pans; check with a tooth pick). 

Remove from oven and let cool before serving (it is easier to remove the wax paper from the cake if it is done while the cake is still warm).

This year, I increased the recipe by 50% and used a variation of ingredients.  I simply added half again the amount of flour, sugar, baking powder, salt, vanilla, and cherries.  I used just one extra egg.  Instead of increasing the Brazil nuts and dates, I added a cup of pecans and chopped dried mission figs.

I think my experiment was successful but I’ll see how it goes with those who try it.  We tried one small loaf and the Empty Nester was not excited about the figs; she didn’t like the crunching of the fig seeds when chewing it.  I’m sure it will all be gone shortly after Christmas.  I’ll probably tinker with it some more.  Maybe, use equal parts Brazil nuts, pecan, and walnuts.  Maybe find another dried fruit to use with the dates.

Gingerbread Cake

This is one of those old fashioned recipes for which I have nostalgic feelings.  I remember my mom making it and I almost feel as though I can step back in time eating it.  If you like the taste of molasses or gingerbread, you are sure to love this cake too.


Gingerbread Cake
(Printable Recipe)
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup hot water


Preheat oven to 350 F.  Spray a 9" square pan with cooking spray.
In large bowl, cream together butter and sugar.  Add egg and molasses and mix well.  Sift together dry ingredients.  Blend dry ingredients with creamed mixture.  Add hot water and mix.  Pour into prepared pan.  Bake for 50 minutes.  Let cool.
Dust with powdered sugar or top with fresh whipped cream.

Chocolate Chubbies

The name of the cookie says it all, really.  This is one of those recipes I tore out of a Southern Living magazine  years ago and actually made them.   These cookies are loaded with chocolate and nuts and are best when eaten right after cooling on the cookie sheet.  It is one of those cookies that require a glass of milk.  You won't be disappointed and neither will anyone else.

Chocolate Chubbies

(printable recipe)

6 (1-ounce) semisweet chocolate squares, chopped
2 (1-ounce) unsweetened chocolate squares, chopped
1/3 cup butter
3 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate morsels
2 cups coarsely chopped pecans
2 cups coarsely chopped walnuts

Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.

Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.

Combine flour, baking powder, and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans, and walnuts.

Drop batter by tablespoonfuls 2 inches apart onto lightly greased baking sheets.

Bake at 325° for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.

12 Days of Christmas Sweets: Easy Pretzel Treats

This is a  festive treat that your children can do all the work for you!  They can even choose which candies they would like to put on top of the pretzel.  It is a definite kid pleaser but fun for adults to pop in their mouths too.  You can use the waffle grid pretzels as well.  

Easy Pretzel Treats

(printable recipe)

Pretzels

Candy:  Rolos, Hugs, Kisses, Caramels (cut in half)

Christmas m&m's

Preheat oven to 170 F.  

Place pretzels on cookie sheet.  Top with choice of candy.  Bake in oven 5 minutes or until softened (caramels take about 8-10 minutes).  Place m&m in middle of candy and lightly press to flatten.  Cool and enjoy!

12 Days of Christmas Sweets: White Chocolate Cranberry Macadamia Cookies

I tried a new cookie for Christmas last year and it became a new staple for our family. With the cranberries and white chocolate chips it fulfills a holiday cookie in appearance too.  I made a couple adaptations to a recipe from Allrecipes. 

White Chocolate Cranberry Macadamia Cookies

(Printable Recipe)

3 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

3/4 cup white sugar

1 cup packed light brown sugar

1 cup butter, softened

2 eggs

1 tablespoon vanilla extract

1 teaspoon grated orange zest

1 or 2 cups vanilla baking chips*

1 cup chopped macadamia nuts

1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees. Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.
 *Note:  I vary this because I sometimes like it with more chunks of white chocolate.  You may start with 1 cup or add more if you love white chocolate.  If you do not have an orange, orange craisins are a great alternative.  

12 Days of Christmas Sweets: Pizzelles

I love Italian food! One year for Christmas, an Italian friend gave me a couple dozen of Pizzelles. I  ended up eating most of them myself and asked for a pizzelle maker for the following Christmas. They are so easy to make and can be ready in a matter of minutes. Last night I brought them to a Christmas cookie exchange and they were a hit!

Pizzelles

(Printable Recipe)

6 eggs

1/2 cup vegetable oil

2 tsp vanilla

3 cups all purpose flour

2 tsp baking powder 

1 1/2 cups sugar

Beat eggs until smooth and add the oil and vanilla. Sift the flour with the baking powder. Add sugar and beat vigorously.

Drop a large tablespoon of batter onto preheated and  pizzelle grill and close  for 45 seconds and remove when slightly golden brown.

Cut around with knife to remove excess along design line while cooling. Powder sugar tops or leave plain. Makes about 4-5 dozen.

12 Days of Christmas Sweets: Swedish Tea Ring

My dear friend, Gayleen from Alabama, gave me a Swedish Tea Ring for Christmas one year for our family to have on Christmas morning for breakfast.  We loved it so much that the following year, I asked her to teach me how to make one. Gayleen is no longer living, but the memory of her teaching me in her kitchen, along with our friendship, will always be remembered. Every year since, I make this traditional breakfast bread to have on Christmas morning. 

Swedish Tea Ring

(Printable Recipe)
For the dough:
1 package active dry yeast
1/4 cup warm water
1 cup scalded milk
1 stick butter, melted
1/2 cup sugar
1-1/2 teaspoon salt
3 eggs, beaten
4-3/4 cup flour

For the filling:
2 cups sugar
2 tablespoons cinnamon
2 cups raisins
1 stick butter, softened

For the icing:
1 cup powdered sugar
1/2 stick butter, softened
1/2 teaspoon vanilla
1.5 tablespoons milk, adding more to thin if needed


For the garnish:
Whole pecans or sliced almonds
Candied cherries

Dissolve yeast in water. Mix together milk, butter, sugar and salt. Add to yeast mixture along with the eggs. Gradually add the flour until a smooth, but slightly sticky dough forms. Let dough rise until doubled. Divide dough in half. Flour counter tops and roll each dough half into a large rectangle shape. Spread half the butter on each. Mix together cinnamon and sugar. Sprinkle evenly over each dough rectangle. Distribute the raisins between each. Roll each dough rectangle up lengthwise. Connect each end of the dough to make a circle, pinching together to seal. Using kitchen shears, snip each ring about six times, only cutting about halfway through. Gently push each snipped part open to expose the inside slightly. Let rise 30-60 minutes. Bake at 375 degrees for 13 minutes or until golden brown. Let cool before glazing.

For the icing, beat together the powdered sugar and butter together until smooth. Beat in the vanilla and milk until desired consistency is reached.

To assemble the tea ring, drizzle the icing over the cooled tea ring. Decorate with nuts and candied cherries. Makes 2 tea rings.

12 Days of Christmas Sweets: Butter Cookies

Butter cookies have been my favorite cookie since I was three years old.  I like making these cookies a lot. 

Sometimes I decorate with sprinkles or frosting.  I hope you like these cookies.

Butter Cookies

(printable recipe)

2 sticks butter

1 c. sugar

1 egg

3 1/2 cups flour

2 teaspoons baking powder

2 tablespoons milk

Cream butter and sugar.  Add egg and mix.  Combine flour and baking powder and slowly add to mixture.  Add milk and mix well.

Roll and cut cookie dough.  Bake until golden at 350 F (approximately 8 minutes).  

Note:  Today's post is provided by our guest blogger, Anna.  She is eight years old and the daughter of the full nester.  Anna loves baking cookies and cupcakes.  Thanks  for the simple holiday cookie recipe Anna!

12 Days of Christmas Sweets: Pennsylvania Chocolate Fudge

When I make this fudge at Christmas time, memories of Hershey, Pennsylvania come to mind.  A friend who used to work at the Hershey Chocolate Factory shared this recipe with me. She made hers with walnuts, but I sometimes use pecans, depending on the year. It is so easy and  quick to make you will want to make several batches for gifts. 

Pennsylvania Chocolate Fudge

(Printable Recipe)

1 large Special Dark Hershey Bar (4.25 ounces)

1 bag Hershey's milk chocolate chips

1 can sweetened condensed milk

1 cup roughly chopped pecans or walnuts

Place all the ingredients except the chopped nuts in a medium size heavy saucepan.  Heat on medium low heat until chocolate melts. Stir until the mixtures turns shiny. Remove form heat and add nuts.  Spread in a lightly buttered 8x8 pan. Let set till firm. Cut in small bite size squares.

12 Days of Christmas Sweets: Orange Coconut Ambrosia

This is my dad's favorite holiday dish. His mom made it for years and before that her mom made it for years. The more difficult way to make it is to use a fresh coconut, which is how my grandmother always made it. Though it always reminds him of the 1950s,  it is a fresh addition to a holiday dessert buffet today.

Orange Coconut Ambrosia

(Printable Recipe)

5 large naval oranges, segmented and cut into pieces

1 fresh coconut, grated OR 1 package fresh frozen coconut

1/2 cup - 3/4 cup sugar (to taste)

Mix all the ingredients together and chill, overnight preferred.

12 Days of Christmas Sweets: Chocolate Covered Caramels with Sea Salt

Yesterday I posted these classic caramels. The recipe makes quite a bit of caramels, so you if you feel like taking the caramels and turning them into another sweet treat, try dipping them in chocolate and sprinkling with sea salt. That's what's important during holiday baking: efficiency. One basic recipe can make several different variations to stretch out your cooking and baking. 

12 Days of Christmas Sweets: Classic Soft Caramels

Soft caramels are so buttery and decadent, but I only eat them during the holidays. That's probably a good thing because these are irresistible in that "melt in your mouth" kind of way. My mom, The Empty Nester, always made these during Christmas and I have loved them every year since eating them as a child. Each caramel is wrapped in squares of wax paper, making it a perfect little last minute gift that can be made ahead of time and quickly put in a little tin. 


This year was actually my first time making them. I am not the best at making homemade caramel anything  and have completely quit during a recipe because of burnt caramel. I was surprised how easy this one was. So for others out there frightened of a caramel disaster, rest assured you too can make this! 


Classic Soft Caramels
(Printable Recipe)
Adapted from Christmas Recipes from the Lion House
1 cup butter (2 sticks)
1 cup light brown sugar
1 cup sugar
1 cup light corn syrup
1-14 ounce can sweetened condensed milk
dash of salt


Combine ingredients in a heavy pan. Cook over medium heat, stirring constantly with a silicone spatula. Keep at a rolling boil and cook until the soft ball stage (Use a candy thermometer for this. It will have a notch on it that says "Soft Ball.") This will take about 15 minutes. Pour into a buttered 7x11-inch glass pan. Cool until firm. Cut into squares and wrap each piece in wax paper.

12 Days of Christmas Sweets: Buche de Noel (Chocolate Yule Log)

When I lived in Hershey, Pennsylvania, I decided to add to our Christmas food list, desserts that were from other countries. One of those desserts was the Buche de Noel. Also called a yule log, it is a sponge cake with a whipped cream filling that is frosted. It is a festive dessert to serve after a Christmas dinner.  It is always a hit when brought to a Christmas parties. 

Buche de Noel (Chocolate Yule Log)
Adapted from Christmas Recipes from the Lion House
(Printable Recipe)
For the cake roll:
3 eggs
1 cup sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar


For the filling:
1 cup heavy cream
2 tablespoons sugar


For the frosting:
1/3 cup cocoa
1/3 cup butter, softened
2 cups powdered sugar
1-1/2 teaspoons pure vanilla extract
1-2 tablespoons hot water
Candied cherries, for garnish (optional)


Preheat oven to 375 degrees. Line a jelly-roll pan (or a cookie sheet with sides) with parchment paper. Butter the parchment paper.


For the cake roll: Beat eggs in mixer on high until thick and light yellow, about 5 minutes. Gradually beat in the sugar. Mix in water and vanilla extract. Sift the flour, cocoa, baking powder and salt and add to the batter, mixing just until smooth. Pour into the parchment-lined pan and bake for 15 minutes. Cool 5 minutes and then turn onto a dish towel sprinkled with powdered sugar. Remove the parchment paper and roll up the cake and towel from the short end; cool.


For the filling: Beat the cream together in a mixer until stiff. Add the sugar. Unroll the cake and spread the cream filling over the cake. Roll up and place seam-side down on a serving platter.


For the frosting: Mix together the cocoa, butter, powdered sugar and vanilla extract. Add hot water until smooth and of spreading consistency. Cover the roll with the frosting, making strokes to resemble bark. Refrigerate until ready to serve.

12 Days of Christmas Sweets: Peppermint Crunch Ice Cream

I've been meaning to make peppermint ice cream for over a year now. When I got my ice cream maker last year I intended on making it during the holidays because not only is it festive and a welcome change from the abundance of cookies, but peppermint is my husband's favorite ice cream flavor. Because I failed to get around to making it, I made it my top priority this year. This recipe has a lot of leeway in how you make it. If you really love the peppermint flavor, add the peppermint extract. You could also try it with just vanilla, leaving the candy canes to flavor it. The size and amount of the candy canes is also up to you. I pulsed mine in the food processor just a few times to get both little pieces and the peppermint "dust."  

Peppermint Crunch Ice Cream
(Printable Recipe)
2 cups milk (I used skim and it worked. Use what you have in your fridge.)
6 egg yolks
3/4 cup, plus 2 tablespoons sugar
2 cups heavy cream
1  teaspoon peppermint extract (optional)
1 teaspoon pure vanilla extract
6-8 candy canes, chopped 


Heat the milk in a heavy bottomed saucepan until it begins to bubble. Whisk together the egg yolks and sugar until sugar is dissolved and mixture is light. Slowly add the hot milk to the egg/sugar mixture. Return to the pan and cook until it thickens slightly and coats the back of the spoon. Whisk together the heavy cream with the peppermint and vanilla extracts. Place a medium sieve over the bowl of cream. Pour the custard through the sieve into the cream. Whisk together over an ice bath (fill a bowl with ice cubes). Refrigerate at least 2 hours or overnight. Freeze according to your ice cream maker's manufacturer's instructions, adding the candy canes the last 5-10 minutes of churning. Freeze until ready to serve.

12 Days of Christmas Sweets: English Toffee

I have been making English Toffee for over 30 Christmases and for the last 20 have used the exact same tin to store the toffee (shown below). My family votes this as one of their favorite Christmas sweets. I'll even be mailing part of this batch to Japan for a Christmas gift.

Unlike a lot of candies, there is no need to get out the candy thermometer for this toffee recipe. The toffee has three layers. The bottom layer is the all-star with a toasted almond and brittle caramel  base. Then there's a thick layer of milk chocolate, followed by finely chopped walnuts. Like peanut brittle or bark, simple break the cooled toffee into pieces. 


English Toffee
(Printable Recipe)
1 cup butter, plus 1 teaspoon
1 cup slivered almonds
5 teaspoons water
1 cup sugar
1 teaspoon pure vanilla extract
1 bag (11.5 ounces) milk chocolate chips
3/4 cup finely chopped walnuts 


Preheat the oven to 300 degrees. Melt the 1 teaspoon of butter. Spread the almonds out on a cookie sheet and toss with the butter. Roast for 15 minutes or until toasted, stirring often. Set aside.


In a heavy saucepan stir together the 1 cup butter, sugar and water. Bring to a boil and cook on high, stirring constantly, until golden brown and starts to leave the sides of the pan. Remove from heat, stir in the vanilla and the almonds. Pour onto a greased cookie sheet. Immediately scatter the chocolate chips over the toffee mixture. When it begins to melt, gently spread out with a knife to smooth the top. Sprinkle with the walnuts. Allow to cool until the chocolate is solid and the toffee becomes brittle. Break into pieces.