Happy Holidays, from our family to yours.......

Lori's Family

Jessica's Family


Have a safe and Happy Holiday!!!

Feature in The Knot Magazine

Lori and I are so excited to be featured in the current Knot magazine in "The Knot Notebook".

Cappuccino Up

Cappuccino Up

2 oz Stoli Vanila

1.5 oz espresso

1.5 oz simple syrup

Shake contents together with a small amount of ice. Pour and spoon out foam on top. Sprinkle cinnamon and raw sugar on top and garnish with a graham cracker piece.

Anise Biscotti

Ingredients:

8 Tbs. (1 stick) unsalted butter, at room temperature
1⁄2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
1⁄2 tsp. anise extract
1 Tbs. aniseed, crushed
1 3⁄4 cups all-purpose flour
1⁄2 tsp. baking powder
1⁄4 tsp. salt
1 egg white, lightly beaten
Coarse sugar crystals for sprinkling

Directions:

Preheat an oven to 350°F.

Lightly grease and flour a large baking sheet or line with parchment paper. Have another ungreased baking sheet on hand.

In the bowl of an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Add the vanilla, anise extract and aniseed and beat until blended.

Over a sheet of waxed paper, sift together the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. The batter should be very soft.

Turn the batter out onto a generously floured work surface and divide in half.

With well-floured hands, transfer one half onto the greased baking sheet and shape into a log about 12 inches long and 1 1⁄2 inches in diameter. Place on one side of the sheet.

Repeat with the remaining batter, leaving at least 4 inches between the logs. (They will spread as they bake.)

Lightly brush the top of each log with some of the egg white and sprinkle with the coarse sugar crystals.

Bake the logs until the edges are golden, 25 to 30 minutes.

Transfer the pan to a wire rack and let cool for 10 minutes.

Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1⁄2 inch wide.

Carefully turn the slices on their sides and place as many as will fit on the second (ungreased) pan.

Keep the remaining slices on the first pan.

Return the biscotti to the oven and bake until the edges are golden, about 10 minutes.

Transfer the pans to wire racks and let the cookies cool completely. Store in an airtight container.

Mimosa

Ingredients:
Champagne (1 bottle)
Orange Juice (1 carton)

Preparation:

Fill half of a champagne flute with chilled champagne and top off with chilled orange juice, gently stir. For added flare, slice up a strawberry or orange to decorate the rim of each flute.

Creme Brulee French Toast

Ingredients
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 (8 to 9) inch round loaf Challah bread
5 large eggs
1 1/2 cups half and half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

Directions

1. In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish.
2. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts.
3. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
4. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread.
5. Chill bread mixture, covered, at least 8 hours and up to 1 day.
6. Preheat oven to 350 degrees F and bring bread mixture to room temperature.
7. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Mini Raspberry Cheesecake Cupcakes

Mini Raspberry Cheesecake Cupcakes

1 box No bake Real Cheeesecake Jell-O

5 tablespoons butter, melted

1 1/2 cups cold whole milk

12 teaspoons red raspberry preserves, stirred to loosen, Smuckers

12 fresh raspberries

Sliced almonds, toasted, Blue Diamond

Prep Time: 10 minutes

Chilling Time: 1 hour

Preperation:

- Line one 12-cup cupcake pan with paper liners

-Using wooden spoon, mix packaged graham cracker crumbs with butter in medium bowl

-Divide crumb mixture among liners

-Press crumbs to form even layer

-Beat packaged cheesecake filling and milk in large bowl until thick and fluffy, about 2 minutes

-Spoon batter equally among prepared crusts, spread to smooth tops

-Spoon 1 teaspoon preserves atop each cheesecake

-Using offset spatula, spread preserves evenly over cheesecake

-Chill 1 hour or until set

-Decorate with raspberries and almonds