Chocolate Gingerbread Bars

You're all super sick of sweets, right? Personally, after baking for a week straight, I am done. But, with the craziness of the holidays, I wasn't able to get all my posts up as quickly as I would have liked. So, this one will be here, for those who may want to indulge again before New Years...and, if not, there's always next year. I actually have more sweets coming, as today is my DH's birthday & I made some unbelievable cupcakes...more on that soon!
But, as of New Years, it's a new leaf. It's savory. It's heathy...and some unhealthy. But, it definitely a break from the sweets!
Like the Mexican Wedding Cakes, I saw this recipe in the recent Martha Stewart "Holiday Cookies" issue. When it comes to holiday baking, Martha's got it down. Every year, I turn to her recipes when I decide what cookies to choose. I actually had at least a half a dozen types dog-eared for this year, but never got to them all.
I made her Chocolate Gingerbread Cookies last year & I liked them so much, I thought I would give these bars a try. They have a very similar taste. The gingerbread flavor is intense...which I love. Plus, they're studded with oozy bits of chocolate. Gotta love that!

Merry Christmas 2010!

Wishing you all a very Merry Christmas & a wonderful 2011!

Mexican Wedding Cakes

Growing up my Grandmother made these cookies every Christmas. They were always one of my most favorite. A few years back, I made a Hawaiian version of Mexican Wedding Cakes. This year, I decided to make them the traditional way. I used a recipe found in the recent issue of Martha Stewart's "Holiday Cookies". There are thousands of different recipes out there, many different names too. Some call them butterballs, or polvorones, or Russian tea cakes, or pecan snowball cookies, and many more...
I like this version, because it uses cinnamon, which is not typical in most recipes I've seen. Making them couldn't be easier. Everything gets mixed up in the food processor...no bowls, no mixer. The dough is very forgiving & easy to work with. It can also be made ahead of time & baked off as you need it...or, you can bake the cookies & store them in an airtight container for up to a week. Perfect during the craze of the holidays.

Some Things I Just Love...

It seems every year the holiday season flies by quicker & quicker. Here's an array of special items, or ideas I've found around the interweb recently. Maybe some gift ideas for you last minute shoppers out there? I'm just about done!

a. Chef's pencil set found on Etsy {via Cup of Jo}...a cute gift for the cook in your life.

b. I love these stocking stuffers from Garnet Hill. They would be great for an advent calendar too! {maybe next year?}

c. I love this retro toy collection from Restoration Hardware! Everything from a slinky, to sip & swirl straws, to a 3D drawing pad {which my sister got the Bozos a few years ago & they loved} & more!

d. I saw some cute mason jar snowglobes earlier in the season & waited too long to get one...they sold out like hotcakes. Then I saw this DYI project & love it!! Gift cards can be a bit impersonal I think {yet highly coveted by many}...something like this is a great way to give them.

e. Anthropologie makes these great monogrammed mugs...or, you can visit Design Mom to find out how to make your own! I think they would be perfect teacher gifts.

f. I have mentioned Divine Twine here before...{love the stuff}. But, you can find even more to love over at their main site, Whisker Graphics. They have adorable cards, labels & stickers too! Perfect for gifting that holiday baking you've been slaving over.

Roasted Tomatoes with Pesto

Trying to squeeze in the time to cook is a challenge at the moment. Something quick & easy is about all I can handle. One of my favorite weeknight dinners is a hamburger {no bun} on a plate, with a thick slice of tomato & some pesto. So simple, yet easy & delicious.
When I saw this recipe in Ina's new cookbook, I thought, Yum!...that would make an awesome hamburger topper! So, this week, that is exactly what I did.
I was able to find a nice, ripe tomato, because "UglyRipes" are available in my area. But, if you can't find one, it's not that big of a deal, as the tomatoes get roasted anyway. Just find the best looking one you can.
For this recipe you can use store bought pesto {as I did}, or homemade.