Cinnamon-Chocolate Fudge

2 hr 13 min

IngredientsButter, for greasing the pan1 (14-ounce) can sweetened condensed milk2 teaspoons ground cinnamon1 teaspoon pure vanilla extract1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperatureKosher or flake salt, optional

Directions
Butter the bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides. Set aside

In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.

Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.

Cook's Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semisweet chocolate chips.

Recipe courtesy Giada De Laurentiis
 

Sugar Cookies with Pistachio and Dried Cherries

21 minutes

Ingredients
1 (16-ounce) roll refrigerated sugar cookie dough
1/2 cup pistachios, lightly chopped
1/2 cup dried cherries
1 (11-ounce) bag white chocolate chips

Directions
Preheat the oven to 350 degrees F.

Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.

Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.

While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering 
When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

Copyright 2006, Robin Miller, All Rights Reserved


 

Eggnog Monte Cristos

35 minutes

Ingredients1 1/2 tablespoons dijon mustard1 1/2 tablespoons mayonnaise9 slices white sandwich bread6 slices muenster or gouda cheese6 slices oven-roasted turkey (leftover or deli-sliced)6 slices baked ham (leftover or deli-sliced)1/2 cup eggnogGenerous pinch of freshly grated nutmeg3 tablespoons unsalted butterConfectioners' sugar, for dusting (optional)Cranberry sauce, for serving

Directions
Mix the mustard and mayonnaise in a small bowl. Lay out 3 slices of bread and brush each with about 1 teaspoon of the mustard mixture. Top each piece of bread with 1 slice each of cheese, turkey and ham. Cover with another slice of bread and brush with another teaspoon of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham. Brush the remaining 3 bread slices with the mustard mixture and place mustard-side down on top of the sandwiches.

Trim the crusts, then wrap the sandwiches tightly with plastic wrap. Chill in the refrigerator at least 30 minutes and up to 6 hours. (Wrapping the sandwiches helps keep them compact.)

Whisk the eggnog and nutmeg in a shallow bowl. Unwrap the sandwiches and dip in the eggnog, turning to coat both sides. Melt half of the butter in a large nonstick skillet over medium heat. Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes. Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.

Cut the sandwiches into quarters. Dust with confectioners' sugar, if desired, and serve with cranberry sauce.

Photograph by Andrew Mccaul

Recipe courtesy Food Network Magazine
 

Chai Spiced S'mores

30mins

Ingredients
8 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
1 tablespoon loose chai tea leaves
16 honey graham cracker squares (2 1/2-inch squares)
1 1/2 cups mini marshmallows or 16 jumbo marshmallows
Special equipment: 8 metal skewers

 

Classic Lemon Bars

1 hour 15mins

Ingredients
For the Crust:
Vegetable oil, for greasing
1 1/2 sticks unsalted butter, diced
2 cups all-purpose flour
1/4 cup packed light brown sugar
1/2 cup confectioner's sugar, plus more for garnish
1/4 teaspoon salt
For the Filling:
4 large eggs, plus 2 egg yolks
2 cups granulated sugar
1/3 cup all-purpose flour, sifted
1 teaspoon grated lemon zest
1 cup fresh lemon juice (from about 8 lemons)

 

Vietnamese Lime Chicken Wings

1hour 15mins

Ingredients
1/2 cup chicken bouillon powder (weird I know, but it works)
1/2 cup Vietnamese chili sauce (Sriracha works too)
1/2 cup honey
1/2 cup cooking oil
1/2 cup pureed shallot ( onion works fine too)
1/4 cup rice vinegar
20 kaffir lime leaves, finely chopped
24 whole jumbo chicken wings
1 cup cilantro leaves
1 cup roasted peanuts, chopped

 

Fruit Pizza

25mins

Ingredients
2 cups red wine
1/3 cup confectioners' sugar plus additional for dusting, if desired
2 pints fresh blackberries
1/2 cup ricotta cheese
1/2 orange, zested
Kosher salt
2 baked 6-inch pizzas (without topping)

 

Bacon-Bundled BBQ Shrimp

30 minutes

Ingredients
1/3 cup canned tomato sauce
3 tablespoons ketchup
1 tablespoon apple cider vinegar
1 tablespoon brown sugar (not packed)
1/2 teaspoon garlic powder
8 slices turkey bacon or center-cut bacon, halved widthwise
16 large (not jumbo) raw shrimp, peeled, deveined, tails removed