Chocolate Peppermint Creme Brulee

Another holiday twist on an old favorite! My concoction for Peppermint month takes classic creme brulee and jazzes it up with hints of chocolate and peppermint to make a decadent holiday dessert. This treat is perfect for entertaining because you can even prepare it a few hours ahead of time!


INGREDIENTS                                                            ALSO


4 egg yolks                                                                    4 small bowls or mugs
4 tbsp. sugar                                                                 1-2 baking dishes 
1/2 tsp. vanilla extract                                                1 medium mixing bowl
1/2 tsp. peppermint extract                                       1 saucepan
2 oz. unsweetened chocolate                                     1 double broiler
2 1/2 c. heavy whipping cream    
1 c. peppermint candies or candy canes, crushed
~makes 4 servings


Begin by preheating oven to 300 degrees Fahrenheit. In a mixing bowl, cream together egg yolks and sugar until creamy. 


Pour cream into a saucepan and stir over a low heat, never quite allowing it to boil. While the cream is cooking, add the vanilla and peppermint extracts. Melt in the chocolate slowly by chopping into chunks and adding them gradually. When the cream is about to reach a boil, remove it from the heat and slowly add it to the egg mixture. Be sure to add it very slowly so that the hot cream does not cook the eggs. Mix and combine well.


Pour entire cream mixture into the top of a double broiler. If you don't have a double broiler, you can also make one using a large pot and a pan that can rest on top of it. Stir over the boiling water until mixture thickens and can coat the back of a spoon. Remove mixture from heat and pour into 4 small bowls sitting in your baking dishes. Add boiling water to the baking dishes to make a water bath that the bowls will sit in as they bake. Fill the baking dish so that the small bowls are about halfway submerged in water. 


Everyone's oven and baking dishes are different, so the time to bake these will vary. I baked mine for about an hour, but be sure to keep a close eye on yours after about 30 minutes. You will know they are done baking when the cream mixture has cooked to a thick, firm custard. When they are done baking, remove the bowls from the oven and their water bath and refrigerate them until you are almost ready to serve. This can be a few hours or even over night. 


When you are getting them ready to serve, preheat your oven on its broiler setting. Crush up candy canes or peppermint candies to make a sort of peppermint dust. Pour the dust over the top of the baked cream dishes to make a top layer of peppermint. Put this in the broiler and allow it to melt the candy for about 5 minutes to make a peppermint shell on top. Remove from the oven and allow the cream to resettle for a few minutes, then enjoy! The best way to go about eating this delicious treat is to crack the shell with your spoon, and get a little peppermint shell and a little chocolate cream in every bite! Happy Holidays and Happy December everyone!


-H.

Cool Quinoa-Brown Rice Salad

Helaina and I are both on our winter break, and while down here in San Diego, I've been cooking up a storm. Tonight, I am going to a friend's annual holiday party. Everyone is supposed to bring a side dish, and since the main course is pizza, I decided to whip up something healthy. What I chose to make, is a cool and colorful quinoa-brown rice salad, full of delicious flavors. It is sure to be good to your body, and your taste buds.

Ingredients:

2/3 cups brown rice

2/3 cups quinoa

2  2/3 cups water

2 tbs. olive oil

1 tbs. cumin

2 tbs. dried parsley

            *Alternately, you can add a bunch of fresh parsley once dish is cooled.

1 tsp. salt

1 tsp. ground pepper

1/3 cup lemon juice

1/3 cup dried cranberries

1/3 cup sliced almonds

1 tomato, chopped

½ yellow bell pepper, chopped

1 celery stalk, chopped

½ red onion, chopped

*Makes about 4-6 servings

Directions:

-In a small saucepan, combine brown rice, 1 1/3 cups water, and 1 tbs olive oil. Bring to a boil. When this begins to boil, reduce heat to a low simmer, and add ½ tbs. cumin, 1 tbs. dried parsley, ½ tsp. salt, and ½ tsp. ground pepper. Cover and let simmer for about 20-25 minutes.

-In another small saucepan, combine quinoa, 1 1/3 cups water, and 1 tbs olive oil. Bring to a boil. When this begins to boil, reduce heat to a low simmer, and add ½ tbs. cumin, 1 tbs. dried parsley, ½ tsp. salt, and ½ tsp. ground pepper. Cover and let simmer for about 20 minutes or longer depending on if you like crunch in your quinoa.

-Once both brown rice and quinoa have absorbed all the water, fluff each with a fork and combine and mix in a serving bowl.

-Toast sliced almonds in a skillet for about 5 minutes until slightly browned.

-Add almonds, and dried cranberries to the bowl. I like to add the cranberries at this time, because the heat from the dish softens them up a bit.

-Let dish cool completely, and once cool, add lemon juice, chopped tomato, bell pepper, celery, and red onion. Mix.

Enjoy!

Also! Please keep checking back, because we've got some yummy recipes coming your way very soon.

-Ianna

Tipsy Candy Cane Cocktail

Hello! We're sorry that it has been a little while since we have updated. It was finals week and school was just consuming our lives. But, it's winter break now, and we are back to make it up to you with some tasty treats to share.

Now that it is December, what better to start us out than to introduce a new, "Flavor of the Month"?

The December flavor will be: PEPPERMINT.

The first recipe we have for you all is simple cocktail, and will make your spirits soar. ha.

Tipsy Candy Cane Cocktail

Ingredients:
1 part peppermint schnapps
1 part coffee liquor (I used Kahlua)
2 parts chocolate milk
1 candy cane
Granulated or rock sugar to ice the rim of your glass
     *Measurements for 1 drink
     *Parts = shots or however you'd like to divide proportions

Enjoy!
-Ianna