Wow kittens! I am not hungover today from my birthday drinking. I awoke bright and early and headed over to Michael's that is having a serious sale on all Christmas merchandise. I was there to get cute little bags for baked goods and a couple of cake boxes for cheesecakes. Being who I am, I couldn't get out of the store without some beaded garland and a SEQUINED NUTCRACKER. Be still my gay heart!
I call it quits on decoratin'. It's festive enough around here. However, I did just one more small tree. I call this the War of The Nutcrackers and Skeletons Tree. I had bought the skeleton lights years ago at Restoration Hardware, on sale of course, but never decorate for Halloween. I just incorporate them into Christmas.
For my birthday, my mama gave me these pretty ornaments and the always needed Best Buy Gift card.
I will do a post on Christmas Eve with a recap of all the trees. I also need pictures SHAKERS! A few of you have sent me some lovely photos.
Just because the decorating battle is over, doesn't mean the War is over. It is cooking time! Today I am going to make a bunch of different cookies, definitely the Shaker Gourmet Peanut Butter cookies. Also, I plan to make some sausage balls and I put on a mess of beans because I want some refried beans.
A couple of days ago I made some Spinach and Artichoke Dip that will shut down your heart. I eyeball everything when I cook so it becomes difficult translating quantities. I think I did an okay job with this one. If you have any questions, you know the drill.
Here's the recipe.
Petulant's Spinach and Artichoke Dip
1-2 tablespoons of butter
2 bags of baby spinach or 1 12oz bag of frozen spinach
1 can of artichokes, drained, rinsed, and chopped (I prefer frozen artichokes, but the grocery store was out)
½ of a finely chopped medium sized onion
1 roasted red pepper
2-3 cloves of garlic or to taste
Salt and pepper to taste
2 tablespoons butter
1 cup whipping cream
1 package of Neufchatel Cheese or Cream Cheese
5 oz of Havarti, cut into small cubes
1 cup of crumbled feta
¼ cup of Parmesan
Grated Mozzarella and Parmesan for the topping.
Sauté onions in butter until translucent. Toss in garlic and spinach. Cover until spinach wilts. If using frozen spinach, be sure to squeeze out most of the liquid. Toss in the artichokes and roasted red pepper and simmer until some of the liquid evaporates. Salt and Pepper to taste. Remove from the pan and I place the mixture in a type of shallow quiche dish. Pictured. Since this dip is prone to bubble over, a cookie sheet underneath is a must or just tosses it all in casserole dish. If you want to get fancy, you could place the mixture in individual custard cups.
For the sauce:
Melt the butter and add the whipping cream. I like to keep the heat fairly low for this, but enough to melt everything. Toss in all the cheeses and stir until they melt. Simmer for a couple of minutes and it will thicken by itself. Salt and pepper to taste. I sometimes add some crushed red peppers, or whatever you may want, to add some heat.
I pour the cheese sauce over the spinach artichoke mixture and cover with grated Mozzarella and Parmesan. Bake at 350° until brownish and bubbly.
I like to serve with thinly sliced baguette. Rub the slices with garlic and drizzle olive oil. Add a little salt and cracked pepper, then toast in the oven.
I will return later, hopefully with baked goodies.
2:23 PM: I am not baking cookies today because my baking powder is old and I don't want to go to the grocery store. I will go in the morning. I decided to bake brownies instead.
Brownies with Cream Cheese Frosting
Brownies
I like to use a mix of real chocolate and cocoa powder. I also like walnuts and pecans, but you can use either or.
1/2 cup butter
2 squares unsweetened chocolate
1/4 cup cocoa powder
1 cup sugar
2 eggs, well beaten
1/2 tablespoon vanilla
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup chopped pecans
Preheat oven to 350°. Butter and flour a 8x8 pan or just use PAM.
Melt butter and chocolate squares in a saucepan. Mix the dry ingredients: sugar, salt, flour, cocoa, and nuts together in a bowl. Add eggs, vanilla, and melted chocolate to dry ingredients. Mix well. About 40 strokes or until well blended if using a mixer.
Pour batter into the 8x8 pan.
Bake for 30 minutes or until a toothpick inserted comes out clean. Let the brownies cool on a wire rack.Cream Cheese Frosting
1 package of slightly soft, not too cold, but not room temperature cream cheese.
5 tablespoons room temperature butter
1/2 cup of powdered sugar. (I like my frosting less sweet.)
1 tablespoon Vanilla extract.
Beat all together until an even consistency.
If you like it sweeter, add more sugar. I like more vanilla with my frosting, but you can cut that in half to suit your taste.
3:38 PM:Cream Cheese Frosting is of the DEVIL! I hadn't made it in some time. IT IS SO HARD not to eat it all straight from the bowl.
Here's a brownie invading a Heisey Twist Bon Bon Dish. Heisey Twist is my favorite Depression Era glass.
I also made sausage balls. Easy recipe: 1lb sausage, 1lb sharp cheddar, 1 cup Bisquick. Mix it all together, form in small balls and bake at 350° for about 20 minutes.
I feel very full now. I really need a vegetable.
5:25 PM:Signing off. I need to make myself look pretty and meet friends for dinner. NO MORE SWEETS or MEAT today. Strictly veggies tonight!
Cheers kittens.
War in Defense of Christmas: Day One, Day Two, Day Three, Day Four, Day Five, Day Six, Day Seven, Day Eight, Day Nine, Day Ten.
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