A Bloggable Life: Recipes

Recipe: Asparagus, Onion & Tomato Frittata

Frittatas...they're quick, easy, fresh and tasty, whether you serve them for breakfast, brunch, lunch or dinner. This version contains my favorite vegetables topped with a bit of cheese, and is a cinch to whip up. Enjoy!

Asparagus, Onion & Tomato Frittata

This recipe requires a 12-inch oven proof skillet.

• 3 tablespoons butter
• 1 bunch (approximately 1 pound) fresh asparagus, rinsed & trimmed into 1/2-inch pieces (reserving 6 whole stems for garnishing the top)
• 1 small onion, diced
• 2 medium tomatoes, sliced (you'll want the center slices of each for consistency of size)
• 9 extra large eggs
• 3 tablespoons heavy cream
• 1/2 cup grated cheese (Fontina, Pecorino-Romano, Parmigiano-Reggiano, baby Swiss or your favorite variety), plus more for garnish
• 1/4 teaspoon salt (more or less to taste)
• 1/4 teaspoon freshly ground pepper (more or less to taste)

Preheat oven to 350 degrees F. Melt 3 tablespoons butter over medium heat. When butter foams, add asparagus and onion, season lightly with salt & pepper. Cook and stir until the asparagus is crisp-tender and onions softened, about 2 minutes; reduce heat to medium-low.

In a bowl, whisk the eggs, heavy cream and grated cheese until blended, adding salt & pepper to taste. Pour the eggs into the skillet and stir to distribute the asparagus evenly. For at least 5 minutes (or longer), cook without stirring until the egg mixture begins to set...but is still loose on top. Lay reserved whole asparagus spears and tomato slices atop the frittata in any pattern that is pleasing to the eye. Transfer skillet to preheated 350 degree F oven and bake for about 20 minutes, until the center of the frittata is just set. Remove from oven using hot pads and place skillet on a protected surface. Using a silicone spatula, gently loosen the frittata from the pan, then slide the frittata onto a large serving plate. Top with additional grated cheese if desired, cut into wedges and serve.

Yield: serves 4-6

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Recipe Reviewed: Ina Garten's Easy Sticky Buns

Featured in the Barefoot Contessa Back to Basics cookbook from Ina Garten, the following recipe for Easy Sticky Buns is one descriptive title that lives up to its name.

With none of the headaches of proofing yeast or waiting for dough to rise, these Easy Sticky Buns rely on Pepperidge Farm Puff Pastry Sheets for their golden, flaky, doughy goodness. Baked in a standard 12-cup muffin tin and bathed in melted butter, brown sugar, ground cinnamon and a tasty combination of pecans and raisins (or sweetened dried cranberries if you prefer), Ina's recipe is ideal for breakfast, brunch, or whenever you're longing for a tempting taste of something sweet and caramely.

Thanks to precise directions and short list of ingredients, Easy Sticky Buns are a home baked treasure with the power to add sparkle to your breakfast table in about an hour, including baking time. When you need a breakfast addition that goes beyond refrigerated rolls but don't have the time required for yeast dough, this is your recipe!

 Ina Garten's Easy Sticky Buns

from Barefoot Contessa Back to Basics

• 12 tablespoons (1 & 1/2 sticks) unsalted butter, at room temperature
• 1/3 cup light brown sugar, lightly packed
• 1/2 cup pecans, chopped in large pieces
• 1 package (17.3 ounces/2 sheets) Pepperidge Farm frozen puff pastry, defrosted 

for the filling

• 2 tablespoons unsalted butter, melted and cooled
• 2/3 cup light brown sugar, lightly packed
• 3 teaspoons ground cinnamon
• 1 cup raisins (I substituted a combination of raisins and dried sweetened cranberries)

Preheat oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Using an electric mixer fitted with a paddle attachment, mix butter & brown sugar until thoroughly combined. Place 1 rounded tablespoon of this mixture in each of the 12 muffin cups. Distribute the pecans evenly amongst the muffin cups, setting them atop the butter & brown sugar mixture.

Lightly flour a work surface on which to lay out the puff pastry. Unfold first sheet with the folds going left to right. Brush the whole puff pastry sheet with half of the melted butter (as directed in for the filling). Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 & 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins (or equivalent substitution). Starting with the end nearest you, roll the puff pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 & 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat this procedure with the second sheet of puff pastry to make 12 sticky buns in total.

Bake for approximately 30 minutes at 400 degrees F, or until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, then invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon if necessary) and allow to cool completely.

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Dessert Of The Gods (Recipe: Warm Banana Souffle)

From this point forward, when you hear the word souffle, there shall be no grimacing or rolling of the eyes.

From this point forward, when you hear the word souffle, you will imagine a summer sky dotted with soft, puffy clouds---clouds shifting gently in the wind, being warmed by the heat of the sun. No thoughts as to what shape they will become, no fear of falling, these clouds are merely happy to be.

When you imagine a souffle like this---malleable, hapless, whimsical---all fear and hesitation will be dispelled. When you imagine a souffle like this, you will readily gather your ingredients at hand. Delicate, fine and simplistic in their beauty, you will understand: a souffle is the dessert of gods.

If you've never made a souffle, yes: they will rise in the oven and fall shortly after being removed, but a well cooked souffle will fall gradually, gently and almost imperceptibly. If you've never made a souffle, impeccable timing is a must, as they are meant to be served immediately. And if you've never eaten a souffle, you have no idea the delicacy that awaits you.

Warm Banana Souffle

Recipe adapted from The Good Housekeeping Illustrated Book of Desserts, circa 1991.

Recipe Notes

• These souffles stayed puffed for about 5 minutes after being removed from the oven. They did fall to some degree while staging & shooting them. Expect your souffles, if making this recipe, to appear puffier when fresh from the oven.
• The following ingredients may be doubled or tripled (in proper ratios) if preparing Warm Banana Souffle for a crowd.

Yield: 2-3 individual servings

• 2-3 ramekins (reserving the 3rd ramekin for overflow)
• non-stick cooking spray
• 1 large, ripe banana
• 1 & 1/2 teaspoons fresh-squeezed lime or lemon juice
• 1 teaspoon pure vanilla extract
• 2 large egg whites
• 1 & 1/2 tablespoons confectioner's sugar (plus more for dusting)

You will also need:

• 2 mixing bowls
• 1 fork
• an electric mixer

Preheat oven to 450 degrees F. Set racks: you'll be baking these in the lower 1/3 of your oven.

In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract; blend thoroughly and set aside. In a clean, chilled bowl using an electric mixer, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 & 1/2 tablespoons confectioner's sugar and continue whipping egg whites on high speed until stiff peaks form.

Working in thirds, gently fold the stiffly beaten egg whites into the mashed banana until combined. Spoon souffle mixture into ramekins sprayed with non-stick cooking spray, dividing mixture evenly. While some recipes suggest filling the ramekins just short of the top, I suggest filling the ramekins right to the top. Set filled ramekins on a cookie sheet (or jelly roll pan) lined with parchment paper for easy clean-up, and place in lower third of a preheated 450 degree F oven with upper rack removed (which gives souffles room to rise). Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. Trust your instincts and judge doneness by rise and top browning evenly, in addition to baking time.

While a bit unethical, if you feel your souffles are browning too fast or beginning to burn, turn the heat down to 425 or even 400 degrees F. Crack the oven door ever-so-slightly if you must, but only during the final minutes of baking. Allowing a rush of cool air in before the souffles are properly set can contribute to premature falling. Only a few minutes of baking time determine a souffle being set to perfection, underdone or over baked. Gently cooked with a light, almost creamy center, a baked Warm Banana Souffle should be delicate, moist and airy.

When souffles are properly cooked, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately. Warm Banana Souffle is an absolute perfect ending to breakfast, brunch, lunch or dinner. There is simply no wrong time to serve this luscious dessert. 

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Interested in learning more? I suggest this article, one of the best I've seen on honing your souffle making skills.

A Sandwich Fit For Super Bowl Sunday (Recipe: Hoagie In A Bread Bowl)

Meet the crowd-pleasing, appetite-whetting, hunger-bedding sandwich that is perfect for parties and picnics, whether you are menu planning for the Super Bowl, tailgating during the season, or serving up fun and food at home...

Adapted from a recipe I found in the October 2009 issue of Food Network Magazine, I knew this sandwich was the stuff football parties and tailgating events were made of: Full of deli meats, cheeses, veggies and peppers, I tweaked the recipe ever so slightly, just enough to bring out more of the flavors my family and I enjoy. The best part? No cooking required! If you know how to wield a knife, you're halfway home. 

Enjoy!

Hoagie in a Bread Bowl

adapted from Food Network Magazine, October 2009

• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced smoked ham
• 1/4 pound deli-sliced smoked turkey
• 3 ounces sliced Provolone cheese
• 3 ounces sliced Co-Jack cheese
• 1/2 head of iceberg lettuce, chopped into bite-size pieces
• 1 medium onion, chopped
• 5 peperoncini peppers, drained and chopped
• 1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
• 1 & 1/2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 & 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 round loaf of bread, 10-to-12-inches in diameter, cook's choice (I used pesto bread, but any favorite variety will do)
• extra rolls and/or sliced bread for serving (an assortment is nice, from King's Hawaiian Bread rolls to white, wheat, potato, and rye)

Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, peperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.

Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.

Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Don't forget the serving spoon, but remember this is finger food so invite guests to dig in!

Yield: serves 6-8 hungry guests

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Honeyed Fruit Pot Pies

I love desserts, but dislike the one thing that usually goes along with consuming them: guilt.

As timing would have it, it's the beginning of a new year. Many people have made resolutions about eating healthier, dieting, and exercise...and most have firm intentions of keeping them. At least for a while. But since I'm not prone to snubbing the dessert tray when it's passed around, what's a cook to do?

Fortunately, there are two things that can help:

1. Make dessert recipes as healthy/low fat/low sugar as possible, and
2. Practice portion control.

Neither are necessarily easy, but both can be done. That's why I'm tickled pink about the following recipe.

Adapted from The Big Book of Diabetic Desserts by Jackie Mills, MS, RD, the following dessert is not only delicious, it is made in individual ramekins so there's no stressing over portion control.

It's time to enjoy dessert again, guilt free!

Honeyed Fruit Pot Pies

(adapted from The Big Book of Diabetic Desserts)

makes 6 individual servings in 3 1/2" ramekins

to make the filling

• 2 tablespoons light brown sugar
• 1 tablespoon whole wheat pastry flour (may substitute with all-purpose flour if necessary)
• 1/4 teaspoon ground nutmeg
• 1 medium ripe but firm pear, peeled and chopped
• 2 mediums apples (*1 sweet & 1 tart), peeled and chopped (*I recommend Granny Smith & Honeycrisp or Haralson)
• 1/4 cup dried fruit of your choice, blueberries, cherries, cranberries or raisins (I used a blend of dried blueberries, cherries and cranberries)
• 3 tablespoons honey

to make the pot pie topping

• 3/4 cup whole wheat pastry flour (may substitute all-purpose)
• 2 tablespoons C&H Washed Raw Sugar (turbinado sugar)
• 2 tablespoons granulated sugar (may substitute granular no-calorie sweetener if necessary)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons Smart Balance Unsalted 50/50 Butter Blend (may substitute with unsalted butter)
• 1/4 cup low-fat buttermilk (need a substitute? check here for suggestions)

Preheat oven to 350 degrees F and coat 6 ramekins with non-stick cooking spray. In medium-sized bowl, combine brown sugar, flour and nutmeg and stir to blend. Add pear, apples and dried fruit, tossing to coat. Spoon approximately 1/3 cup of this prepared fruit mixture into each of the ramekins. Drizzle each serving with 1/2 tablespoon of honey.

To make the topping, combine flour, sugars, baking powder, baking soda and salt in a large bowl. Cut in 2 tablespoons of Smart Balance Unsalted 50/50 Butter Blend (or unsalted butter) and combine until mixture resembles coarse meal. Add buttermilk, stirring just until moistened and no more. Drop the batter by spoonfuls evenly onto the fruit mixture. Resist the urge to cover each and every piece of fruit. You may spread the batter using your fingertips, but try not to push the batter down into the fruit.

Place the ramekins on a baking sheet and bake in a preheated 350 degree F oven for approximately 25 minutes, or until the topping is lightly browned. Serve warm.

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We Have A Winner! A Review of Hershey's Deep Dark Chocolate Cake

I searched for the best, homemade chocolate cake recipe I could find.

I'm happy to report we have a winner!

Throughout my life, I have had a love/hate relationship with cakes: I have either loved the frosting and hated the cake, or loved the cake and hated the frosting. Rarely has either extreme occurred simultaneously and I'm often (embarrassingly) left with a plateful of one or the other to scoop into the trash bin. Definitely not the type of behavior I am proud to admit.

Enter my mother-in-law: The singular source of more delightful dessert recipes than I can possibly divine from my vast collection of cookbooks, she has become a tried and trusted source for all things yummy, as this recipe for Deep Dark Chocolate Cake will prove. But before we go any further, there are two things about this cake you absolutely must know...

1. It's entirely homemade, and
2. It's easier to make and far more delicious than you can possibly imagine.

Thank goodness for mother-in-laws, Hershey's & cocoa, because this cake is a winner!

Made on the recommendation of my mother-in-law, I expected this cake to be good (it is chocolate after all,) but I didn't expect it to be the kind of good that makes you wonder why all chocolate cakes and icings can't taste this delightful. Not only did it receive rave reviews from my panel of lucky taste-testers (who selflessly sampled a slice, or two, or even three in some cases), but all proclaimed its chocolatey goodness, "The best I've ever had!"

Since I haven't (unfortunately) sampled all the chocolate cakes in the world, I won't go as far as claiming it's the best you'll ever taste, but I can assure you it is reliably good and surprisingly simple to make. And if you bake, no matter how infrequently or reluctantly, I'll bet you already have all the necessary ingredients to make this cake and its fantastic frosting on hand.

So go ahead. Check your pantry, your cupboards and refrigerator too...by dessert time, you can be having your cake and eating it too!

Deep Dark Chocolate Cake

(recipe courtesy Hershey's, uncompensated review courtesy A Bloggable Life. Enjoy!)

(FYI: Hershey's has since renamed this recipe Perfectly Chocolate Chocolate Cake)

• 2 cups granulated sugar
• 1 & 3/4 cups all-purpose flour
• 3/4 cup cocoa (I used and recommend Hershey's Special Dark Cocoa)
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla
• 1 cup boiling water

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake rounds or one 13x9x2-inch baking pan.

In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.

One Bowl Chocolate Frosting

• 6 tablespoons butter, softened to room temperature
• 2 & 2/3 cups confectioner's (powdered) sugar
• 1/2 cup cocoa (again, I used and recommend Hershey's Special Dark Cocoa)
• 1/3 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13x9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

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Spicing Up Breakfast (Recipe: Gingerbread Waffles)

I can't think of a better way to wake up family and friends for breakfast than with the aroma of warm, holiday spices wafting all through the house! Few recipes make that easier to do than these delicious Gingerbread Waffles.

Served hot off the waffle iron and seasoned with a touch of brown sugar, molasses and spice, these waffles are perfect for enjoying all winter long. When accompanied by warm maple syrup, a bowl of fresh fruit, a side of yogurt, or even a hearty helping of scrambled eggs & bacon, these Gingerbread Waffles are sure to capture the hearts of young and old alike.

 Gingerbread Waffles

(recipe adapted from Taste of Home's Holiday and Celebrations Cookbook, 2005)

for the gingerbread waffles

• 1 cup all-purpose flour
• 1 & 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1/3 cup packed brown sugar
• 1 egg, separated
• 3/4 cup buttermilk (may substitute regular milk if necessary)
• 1/4 cup molasses (may substitute maple syrup if desired)
• 3 tablespoons butter, melted
• 1/8 teaspoon cream of tartar

for serving (optional)

• confectioner's sugar for dusting
• whipped cream and cinnamon sticks to garnish
• warm maple syrup

Gather 3 bowls: 1 large, 1 medium and 1 small. Preheat waffle iron. In the large bowl, combine the first seven ingredients (flour through ground cloves); blend thoroughly. In the medium-sized bowl, mix brown sugar and egg yolk with an electric mixer until fluffy; add buttermilk, molasses and butter. Stir into the dry ingredients (in larger bowl) until just combined---do not over mix. In the small bowl, beat the egg white and cream of tartar using an electric mixer until stiff peaks form. Gently fold into the existing batter.

Quickly (and evenly) spoon batter onto a preheated waffle iron. Bake according to manufacturer's directions, until light golden brown. Sprinkle with confectioner's sugar if desired, and/or garnish with whipped cream and cinnamon sticks. Serve with warm maple syrup.

Yield: 8 waffles. Double or halve the recipe as needed to produce more (or less) waffles.

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Wintertime Snacking 101 (Recipe: Gingersnap Dip)

Looking for the the perfect, wintertime snack? One that tastes delicious and is super easy to make?

Have I got a recipe for you!

Ideal for snacking or casual get togethers, the only thing better than the taste and consistency of this sweet, yummy dip is its innate versatility.

Without having to alter the ingredient list one iota, this Gingersnap Dip is perfect as is---casual yet sophisticated and lending itself tastefully to whatever setting it stars.

Featuring the warm flavors of spice, French vanilla, cream cheese, and sweetened with a touch of confectioner's sugar, this satisfying dip will evoke feelings of holiday and home no matter when or where it's served. When paired with fresh sugar cookies (or gingersnaps as shown here), you're sure to have a hit on your hands.

Gingersnap Dip

(recipe adapted from Taste of Home's Holiday & Celebrations Cookbook, 2002)

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioner's sugar
• 2 teaspoons warm spice mix (*recipe below)
• 1 carton (8 ounces) frozen French Vanilla Cool Whip, thawed
• remainder of warm spice mix to garnish

*to create the warm spice mix, blend

• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

In a small to medium-sized bowl, combine the cream cheese, confectioner's sugar, and spice mix using an electric mixer until blended. Beat in French Vanilla Cool Whip until combined. Keep refrigerated until serving.

To serve, spoon dip into a serving bowl and garnish with remaining spice mix. Pair with gingersnap and/or sugar cookies, or even apple slices and grapes. 

Yield: approximately 3 cups of dip. Feel free to halve, quarter or double this recipe as needed. If halving, quartering or doubling this recipe, remember to halve, quarter or double the corresponding recipe for warm spice mix as well.

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A Classic Crisp, Bathed In Red (Recipe: Apple Cranberry Crumble)

Did you know the terms crisp and crumble both refer to fruit dishes that are topped with a streusel-like combination of butter, sugar, flour, and typically chopped nuts or oats? And of course they differ from cobblers which are fruit topped with a crust and then baked, or a buckle which is a combination of fruit and cake batter. And then there's pandowdies and brown Betty's, but we'll touch on those another day.

Right now I want to focus on a classic, wintertime crisp, perfect for the holidays and beyond: behold the Apple Cranberry Crumble.

Red, daring, and baked until bubbly, this Apple Cranberry Crumble can be served as dessert, a dinner side, breakfast accompaniment, brunch dish, tangy midnight snack---whatever you feel comfortable calling it and more importantly, whenever you're in the mood to eat it.

 A surefire family & guest pleaser for any type of get together, meal, or holiday celebration, be sure to enjoy this crumble all-year long and don't forget to try it with a scoop of vanilla ice cream---it's so, so good!

In order to experience full sensory overload, you must serve this Apple Cranberry Crumble warm: not piping hot & straight from the oven; not cold from being refrigerated; and certainly not at room temperature. Simply remove this crumble from the oven (when it's done baking, of course), allow it to cool about 10 minutes, and prepare your taste buds to take flight.

Apple Cranberry Crumble

(recipe from Taste of Home Holiday & Celebrations Cookbook, 2002)

• 3 cups chopped & peeled apples (your favorites)
• 2 cups fresh or frozen cranberries
• 3/4 cup granulated sugar
• 1 cup old-fashioned or quick-cooking oats
• 3/4 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1/2 cup butter or margarine, melted
• 1/2 cup chopped walnuts or pecan (optional)

Preheat oven to 350 degrees F for baking. In a greased 8-inch square baking dish, combine apples and cranberries; sprinkle evenly with sugar. In another bowl, combine oats, brown sugar, flour and butter; sprinkle over the apple-cranberry mixture. Top with nuts if desired. Bake, uncovered, at 350 degrees F for 55-60 minutes, or until lightly browned and bubbly. Serve warm.

Yield: approximately 6 servings.

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All Is Merry & Bright (Recipe: Sparkling Candy Cane Swizzle Sticks)

Inspired by a feature in my Taste of Home Holiday & Celebrations Cookbook (2002), making these Sparkling Candy Cane Swizzle Sticks couldn't be faster, easier or more fun! Perfect for adding a touch of peppermint (or any flavor candy cane you prefer) to hot tea, cider, or hot chocolate, these sugared swizzle sticks are sure to make your holiday cup-of's merry & bright.

Have little ones in your life? This is a perfect activity to get them involved in the kitchen. Enjoy!

Sparkling Candy Cane Swizzle Sticks

adapted from Taste of Home's Holiday & Celebrations Cookbook, 2002

• assorted candy canes, peppermint (or your favorite flavor: orange, cinnamon, apple, etc.)
• a tall glass filled with warm water
• white granulated or colored decorating sugar, or a mixture of both

Pour sugar of your choosing onto a shallow, rimmed plate. Fill tall glass with warm, tap water. Dip candy canes (working one at a time) halfway into warm water. Let excess water drip off, then hold candy cane over sugar plate and begin sprinkling sugar over candy cane, rotating candy cane as you go. Lay sugared candy canes flat on a wire rack, waxed paper, or parchment paper until dry. Serve with hot tea, hot cider, mulled drinks, or hot chocolate as desired.

Tip: Do not let the candy canes get so wet their colors begin to run: a quick water bath is all they need before sugaring. Work quickly---this is a case when less is more. Enjoy!