♥Broiled Orange Fennel Salmon♥

I ♥ salmon. Heck, I ♥ fish! But I can really get tired of the same-old-same-old methods of preparation. This recipe combines two of my favorites- salmon and oranges. Try this. I know you will like it, honest!

The mild acidity of fresh orange juice cuts the richness of salmon. Be careful not to marinate longer than 20 minutes - the citrus marinade can "cook" the fish. Crush the fennel seeds with a mortar and pestle, or place them in a zip-top plastic bag on a cutting board and crush with a heavy pan. You can prepare the marinade up to one day in advance and refrigerate in an airtight container until ready to use.

Ingredients

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes. Serve sauce with fish.

♥Peppermint Patty Meringue Clouds♥

If you're watching your calories these delicious and light-as-air cookies were made for you. If you're not counting calories, these light-as-air cookies are perfect for you when you sit down at the end of a long day with a cup of  your favorite tea or coffee. Any way you look at these - they're perfect☺

Ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed

Directions
Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.

Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Let meringues sit in the oven overnight. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

♥Death by Chocolate Triple Threat Chocolate Cookies♥

Unbelievably rich and loaded with chocolate. If you are counting calories - don't ask - just enjoy! This cookie is a remarkable treat with vanilla bean ice cream and a cuppa your favorite brew. Once you have one of these - well, you'll never forget your first bite☺

Cookies

10 ounce bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup plus 2 tbsp. sugar
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups bittersweet chocolate chips
1 cup finely chopped toasted pecans
Ganache
6 ounces bittersweet chocolate, chopped
3/4 cup heavy whipping cream

Preparation

1. Make cookies: Put chopped chocolates and butter in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then remove from heat and let cool slightly.

2. Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, 50 to 60 minutes.

3. Meanwhile, make ganache: Put chopped chocolate and cream in a medium metal bowl and set bowl over a pan of simmering water. Cook, stirring, until melted, then let cool. Cover and chill, stirring occasionally, until firm enough to spread, about 1 3/4 hours and up to 2 days. If ganache becomes too firm to spread, transfer to a microwave-safe bowl and microwave for a few seconds to soften, then stir.

4. Preheat oven to 350°. Line 2 large baking sheets with parchment paper. Scoop 2-tbsp. portions of dough onto sheets, spaced about 1 in. apart. Press dough to flatten into even 1/2-in.-thick rounds. Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don't overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.

5. Generously spread flat sides of half of cookies with ganache and top with remaining cookies. (You may have a little leftover ganache.)

Make ahead: Chill filled cookies airtight up to 2 days, or freeze. Serve at room temperature.

Mile High Gingerbread Star Tree

Ingredients

DOUGH

1-1/3 cups packed brown sugar
1-1/3 cups molasses
2 cups cold butter, cubed
2 eggs, lightly beaten
8 cups all-purpose flour
3 tablespoons ground ginger
2 tablespoons ground cinnamon
4 teaspoons baking soda
2 teaspoons ground allspice
2 teaspoons ground cloves
1 teaspoon salt
1 teaspoon ground cardamom

ROYAL ICING AND DECORATIONS

7-1/2 cups confectioners' sugar, divided
6 tablespoons meringue powder, divided
10 tablespoons warm water, divided
Edible glitter
Candy of your choice
Dark chocolate and white candy coating, melted

EQUIPMENT

Pencil
Ruler
Waxed paper
Scissors
Cookie cutters—round (2-1/2 inches, 2 inches and 1-1/2 inches) and star-shaped (3 inches, 2 inches and 1 inch)
#101 petal pastry tip

Directions

To create star templates: With a pencil and ruler, draw five-pointed stars on sheets of waxed paper, labeling each template with its dimensions. Draw an 8-1/2-in. star, 8-in. star, 7-1/2-in. star, 7-1/4-in. star, 6-3/4-in. star, 6-in. star and 4-1/2-in. star. Cut out with scissors and set aside.

To make dough: In a large saucepan over medium heat, bring brown sugar and molasses just to a boil, stirring constantly. Remove from the heat; stir in butter until melted. Stir in eggs until blended. Combine the remaining dough ingredients; stir into brown sugar mixture. Divide dough into four portions.

On a lightly floured surface, roll out each portion to 1/4-in. thickness. Using templates, cut one 8-1/2-in. star, two 8-in. stars, one 7-1/2-in. star, two 7-1/4-in. stars, one 6-3/4-in. star, two 6-in. stars and one 4-1/2-in. star. Place on greased baking sheets. Bake at 325° for 12-15 minutes or until set. Remove to wire racks to cool.

Cut two circles using a floured 2-1/2-in. round cookie cutter. Cut 12 circles using a floured 2-in. round cookie cutter. Cut two circles using a floured 1-1/2-in. round cookie cutter. Cut remaining dough using floured star-shaped cookie cutters. Reroll scraps. Place on greased baking sheets. Bake at 325° for 10-12 minutes or until set. Remove to wire racks to cool.

For one batch of icing: In a large bowl, combine 3-3/4 cups confectioners' sugar, 3 tablespoons meringue powder and 5 tablespoons water; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.

To assemble: With icing and round cookies, make six large sandwich cookies and one small sandwich cookie. Let stand for 15 minutes or until set.

Place the 8-1/2-in. star on a serving plate. Spread a small amount of icing onto center of star; top with an 8-in. star. Spread a small amount of icing onto center of star; top with a large sandwich cookie. Spread a small amount of icing onto sandwich cookie; top with remaining 8-in. star. Let stand for 15 minutes or until set.

Repeat with remaining icing, sandwich cookies and stars, building tree using the largest stars and sandwich cookies first. After each star is added, let stand for 15 minutes or until set.

To decorate: Prepare a second batch of icing. Cut a small hole in the corner of a pastry or plastic bag; insert #101 petal tip. Fill bag with icing. Decorate tree as desired with icing, edible glitter and candy. Decorate a 2-in. star cookie as desired; secure on the treetop with icing.

To decorate small star cookies: Dip cookies in melted candy coating; place on waxed paper and let stand until set. Sprinkle white cookies with edible glitter. Leave some cookies plain if desired. Gently place cookies onto tree branches and on the serving platter. Yield: 1 gingerbread tree and 3 dozen small star cookies.

Note: Meringue powder and edible glitter are available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.

♥Spiced milk punch - your newest family holiday tradition♥

No doubt about it - this is rich and thick and DELICIOUS and - yes - full of calories. But, heck, it's the holiday season and we can always begin our diet on January first, right? Make this punch this year and I guarantee you that it will become a favorite family tradition. One of those goodies that the kids will ask about when they return home for the holidays after they have set out to make their way in this world.

Ingredients

8 cups vanilla ice cream
1 cup whole milk or half and half or Egg Nog
4 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
4 teaspoons bittersweet chocolate, grated

Preparation

Combine first 5 ingredients in a blender; process just until smooth. Pour 1/2 cup ice cream mixture into each of 12 glasses; sprinkle each serving with about 1/4 teaspoon chocolate. Serve immediately. Serves 12.

♥De-Frosty the Desperate Snowman♥

Click photo to print recipe

This wistful snowman appears to be going the way of winter or possibly a January thaw (a phenomena that happens every year in my neck of the woods).  It will either begin to snow again to give him new life or he'll soon disappear altogether. Made from a puddle of vanilla candy melts he's quick and easy to make and oh, so much fun for little hands to help create! De-Frosty is also adorable made of strawberry melts with just a sprinkling of crushed peppermint for garnish or chocolate melts with a little green colored coconut to mimic the grass peeking through the snow. Use your imagination - I'm sure you will be able to come up with oodles more ideas! 

INGREDIENTS

White candy melts or white chocolate chips (one 14-ounce package makes 16 snowmen)
Mini chocolate chips
Light cocoa candy melts
Rolos Caramel Candy
Candy corn (hope you saved some from Halloween)

DIRECTIONS

For each snowman, you'll need 6 mini chocolate chips, a light cocoa candy melt, and a Rolo. To make the nose, cut the orange section from a candy corn, then slice it in half lengthwise. Roll the piece between your fingers to form a carrot shape.

To assemble your snowman, melt the white candy in a bowl according to the package instructions, then scoop a rounded tablespoon onto a sheet of wax paper. With the back of a spoon, smear the candy into a puddle. Working quickly, stick on the light cocoa candy melt, add a dot of white melted candy, then place the Rolo on top. Finally, add the candy corn nose and mini chocolate chip eyes and mouth.

♥Quick 'n easy Pecan Toasties♥

Click photo to print

Each cookie is filled with the subtle flavor of toasted pecans, and since the cookies freeze well, they'll be ideal for constant entertaining. These are one of my most favorite cookies to bake. The base is a pecan paste made from toasted pecans* that is so easy to make, yet very unique. This dough is great to make ahead and freeze. The cookies themselves freeze well, too. I hope you'll give them a try! They are delicious.

*FYI: To toast the pecans, I use the basic process of baking in a shallow baking pan at 350 degrees for 5-10 minutes until golden brown, stirring/shaking once or twice and let cool.

Ingredients

1 1/2 cups toasted pecan pieces*
1/2 cup butter, cut into pieces (no substitutions)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
1 1/2 cups flour

Directions

1. Place nuts in food processor container; cover. Process by pulsing with on/off action until paste forms (will appear grainy).
2. Add butter, sugars, baking soda, and baking powder; process until just combined. Add egg and vanilla; process until just combined. Add flour. Process by pulsing until just combined. Transfer to large bowl. Cover; refrigerate for a minimum of 1 hour or until firm
3. Heat oven to 375 degrees.
4. Shape dough into 1 inch balls (or cookie scooper of your choice; Makes lovely mini cookies, too). Roll in additional granulated sugar. Place about 2 inches apart, on ungreased cookie sheets. Flatten slightly with bottom of glass. I dip the glass in sugar in between each cookie to prevent sticking and for extra sugar sparkle.
5. Bake 7 to 9 minutes or until lightly browned. Cool for 2 minutes; remove from cookie sheets. Cool on wire racks. Makes approximately 48 cookies.