It has been so warm here that it does not feel like Christmas, yet. But, I've found some decorating inspiration online. Here, I'd like to share a few of them with you:
From: Blessing From Our Nest blog
From: Ideal Home
from: Nell's Hill
Advent Display by Stephanie Lynn Blog
We had so much fun Wendy, David, Caroline and Laura last weekend that we have decided to have them over this weekend. I'm trying to put together a really fun party. I love planning and executing this kind of thing. (Some day, after I retire from teaching, I'd love to run a Bed and Breakfast. I'd have a wonderful excuse to do things like this more often.)
We'll start with some appetizers, have my zucchinni and cheese soup for the first course, then cheese fondue and a Moroccan inspired salad for the next two courses and some sort of decedent dessert. Here are the new recipes that have caught my eye:
Moroccan Quinoa Salad
from Green Kitchen Stories
Serves 4
If you don’t feel like marinating the zucchini and eggplant yourself you can find ready-made at most supermarkets (but nothing beats homemade).
1 zucchini, cut in thin slices
1 eggplant , cut in thin slices
olive oil
1 clove garlic, minced
salt
1 1/2 cup quinoa
2 tbsp cinnamon
1 lemon
1/2 cup almonds
2 bunches mint leaves
1 bunch cilantro/coriander
3 tbsp raisins
2 avocados, cut into 1 inch squares
4 small spring onions, chopped
1 cup almonds, divided in half, roasted and salted
Start by making the marinated vegetables. Spread out the zucchini and eggplant slices on a bbq, in a grill pan or in the oven, a couple of minutes on each side. Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.
Cook the quinoa according to the package but add two tbsp cinnamon in the water. When it’s done cooking, rinse and set aside to cool off. Squeeze the juice from half a lemon and add five tbsp of olive oil into the quinoa. Chop half of the mint leaves, half of the cilantro and all the raisins, throw them in the quinoa and toss it around until everything is mixed. Serve in bowls together with the marinated vegetables, avocado, spring onions, the rest of the mint and cilantro and the roasted almonds.
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Quinoa and Pomegranate Salad
via OOh, Look blog
serves 3-4
Ingredients
1 cup quinoa
2 cups reduced salt chicken stock
50g baby spinach leaves, shredded
1/4 cup craisins (dried cranberries)
1/2 pomegranate, seeds extracted
1/4 cup walnuts, roughly chopped
Dressing
4 tblsp extra virgin olive oil
2 tblsp red wine vinegar
1 tblsp pomegranate molasses
salt and pepper
Method
1. To cook the quinoa: rinse the quinoa in a fine sieve, drain, then place in a medium saucepan with the chicken stock. Bring to a simmer, then cover and cook for about 10 minutes, until the quinoa is soft and the liquid has evaporated. Remove from the heat and cool slightly.
2. For the dressing: Whisk the dressing ingredients together in a jug or bowl and season to taste with salt and pepper.
3. To assemble the salad: Fluff up the quinoa with a fork, then combine with the spinach, craisins and pomegranate seeds. Pour over the dressing and toss through. Sprinkle with walnuts and serve.
Read more: http://ooh-look.blogspot.com/2010/11/quinoa-pomegranate-salad-and-whack-pom.html#ixzz17lwjRPag
Salted Caramel Bars
via What's Gaby Cooking? blog
Ingredients
Shortbread:
10 tbsp unsalted butter, melted
1/2 cup sugar
1/2 tsp salt
1 egg yolk, whisked
1 2/3 cups AP flour
Caramel Topping:
1 cup unsalted butter
1 cup light brown sugar
12 tbsp light corn syrup
2 tsp sea salt
4 tbsp sugar
4 tbsp heavy cream
1 1/2 tsp pure vanilla extract
Sea salt flakes
Directions
Pre-heat oven to 350 degrees and line a 9-by-9-inch pan with parchment paper with the edges of the parchment hanging over the sides. This will make removing the bars easier.
In a large bowl combine the melted butter, sugar and salt with a fork. Add the yolk and combine with the fork. Add the flour and using your hands, combine the dough until its flaky. Transfer the dough into the parchment lined pan and press down with your hands or the bottom of a measuring cup. Refrigerate this for 30 minutes. Once chilled, bake for 27 minutes until lightly browned.
Once baked, remove and set aside to cool.
Meanwhile, in a pot combine the topping ingredients; butter, brown sugar, corn syrup, salt, sugar and cream. Bring to a boil and make sure all the sugar is dissolved. Stir for about 5-10 minutes until its thick and bubbly. If you have a candy thermometer – the caramel should be about 230 degrees. Remove from heat, stir in vanilla extract and pour on top of the shortbread.
Refrigerate for 2-4 hours. Then sprinkle with the sea salt flakes and serve!
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Snowman Shooters
via Babble blog
* 1 (14 oz.) can sweetened condensed milk
* 2 squares unsweetened chocolate
* 1 pint of vanilla ice cream
* 1 Small & 1medium ice cream scoops
* 8-12 Mini chocolate chips (or peppercorns)
* 4-6 Small pieces of carrots, cut into tiny spears
In a medium, microwave-safe bowl, place the chocolate squares and microwave them for 35-40 seconds, just enough to soften. Pour the sweetened condensed milk over the chocolate, then return to the microwave for 50-60 seconds. Remove and stir until the chocolate is fully melted and a thick hot fudge sauce forms.
Spoon hot fudge sauce into the bottom of 4-5 small shooter glasses. Using a medium-sized ice cream scoop, scoop some of the vanilla ice cream into a rounded ball and plop it carefully on top of the hot fudge sauce. Use the small sized scoop to do the same, placing the second scoop on top of the first one to create the snowman’s head.
Gently press the carrot nose & chocolate chip eyes into the snowman’s head. Return to the freezer and allow to freeze until ready to serve (to ensure your shot glasses don’t freeze & crack, I recommend making these just about 1 hour ahead of time).
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Chocolate Kissed Gingerbread Cookies
via Becky Bakes blog
Chocolate Kissed Gingerbread Cookies
3 cups flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg (I omitted)
1/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. vanilla extract
Semi-sweet or dark chocolate disks (I used Trader Joe’s chocolate callets)*
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a callet into the center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.
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Lia's Toffee Bar
via Pioneer Woman
Ingredients
* 16 ounces, weight Butter, Melted
* 16 ounces, weight Granulated Sugar
* 3 ounces, fluid Water
* 1 teaspoon Salt
* 1 teaspoon Vanilla Extract
* 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
* 24 ounces, weight Tempered Dark Chocolate For Coating, Melted
Preparation Instructions
*Necessary Equipment: Candy Thermometer*
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
Allow to set, then break into bite-size pieces.
Store in an airtight container.
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I also really enjoyed the "Glee" Christmas story. This was one of my favorite scenes -
And then, I love it when I find wonderful stop-motion
MINI PLANNERS from Moleskine ® on Vimeo.
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