Holidays

So I haven't updated in awhile because there hasn't really been anything to write about. I've been cooking a bit, but not really taking pictures. I didn't get much of anything made from my fall baking list. I did, however, actually make an entire Thanksgiving feast since I didn't get to go home. I was too busy trying to get everything made and my apartment cleaned that I didn't get pictures of anything. It was just me and a couple of friends from work who didn't make it home either. I made a turkey breast and some turkey legs (since a whole turkey seemed like a little much for three people), stuffing, mashed potatoes, gravy, sweet potato casserole, green bean casserole, cranberry sauce, rolls, pecan pie, and pumpkin pie. There were way too many leftovers, but it all came out really well, and I was pretty proud of my first Thanksgiving on my own!

Christmastown at the park is up and running. It was a rough push towards the end, and lots of 16-hour days, but it all looks amazing. You should probably come to the park and check it out.

^ France! The "Noel" has colored lights now, I just haven't gotten a new picture. I helped create the fleur-de-lis snowflake. I think it's pretty cool.

 ^ Escape from Pompeii. Normally it's a big log flume-type ride, but for the winter, the water is all drained and the basin and ramps are covered in net lights and the building is covered with hundreds of strings of lights. I helped do all of this!

^ Peace on Earth, on the train bridge over the river. Despite being one of the projects that I was looking forward to the most, I didn't actually get to work on this, but it's still pretty cool. 

^ Outside of Festhaus. The trees, snowflakes, strings of lights... everything is connected with data cable and it's all a big light show that goes with Christmas music. It's incredible, and I helped to do all of it. :-)

^ Oh, yeah, and there are penguins in France. I have nothing to do with these, but they're adorable!

So that's just a smattering of some of the stuff in the park. I haven't gotten pictures of everything that I worked on. I'm hoping I get a day off while the park is open in the next couple of weeks so I can take a real camera and get some good shots. I'm also dying for some peppermint-fudge hot chocolate, and a s'more. That's right, there are stands that sell s'mores. That alone is incentive to go!

Despite having worked on putting up Christmas decorations for the past month and a half, I've found the ambition to get a couple of things up in my apartment.

I have some more that I want to get up, and I want to go to Christmas Mouse and get a fancy wreath for my door. It's beginning to be festive, though, so I'm happy!

White Chocolate-Cherry Shortbread Cookies

Before I get to this amazing recipe, I just wanted to update everyone on happenings in my life. My dad had his surgery two days ago. He had most of his esophagus removed and his stomach is now attached to his throat. They said everything looks good and they got all the cancer. We'll know for sure if it's all gone when we get the pathology report back. He's doing very well and recovering nicely. There might be a problem with his heart rate since his stomach is now behind his heart, but the surgeon didn't seem worried, and he said if it continues, they'll fix it with medication. So he has a minimum of 13 days left in the hospital, but he's doing well!

In other news, I got a call from the theatre in Wisconsin. I have to call them back today, but I think they're going to offer me the job! I hate to move so far away, but it's not for over 4 months yet, and I would only be there for 5 months. I also got an e-mail from a theatre near Philly. They're remodeling the theatre and hope to open this summer, so they'll start hiring staff soon. I'm keeping all of my fingers crossed that they give me an interview! I'd much rather move to Philadelphia than Wisconsin!

So those are the major events going on in my life. It's all very exciting! Now on to this great recipe. I wasn't going to post any Christmas cookie recipes since it's well past Christmas, but I love these! They can be made any time of the year, they're not just for Christmastime, so I thought it would be ok to share.



White Chocolate-Cherry Shortbread Cookies

Ingredients
1/2 C. maraschino cherries - drained and finely chopped
2 1/2 C. flour
1/2 C. sugar
1 C. cold butter
12 oz. white chocolate - finely chopped
1/2 tsp. almond extract
4 drops red food coloring
2 tsp. shortening
sprinkles, edible glitter, colored sugar, etc.

Method
- Preheat oven to 325 degrees F. Spread chopped cherries on a paper towel to drain well.
- In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until crumbly. Stir in drained cherries and 4 oz. of the chopped white chocolate. Stir in almond extract and food coloring. Knead the mixture until it forms a smooth ball, and the coloring is evenly distributed throughout the dough.
- Shape dough into 3/4-inch balls and place 2" apart on a greased cookie sheet. Using the bottom of a glass dipped in sugar, or your hands, flatten the balls.
- Bake for 10-12 minutes, until centers are set. Cool for a minute on the cookie sheets, then transfer to a wire rack to cool completely.
-In a small saucepan, combine the remaining chocolate and shortening. Stir over low heat until melted and smooth. Dip half of each cookie in the melted chocolate and allow excess to drip off. Roll the dipped edge in sprinkles, edible glitter, sugar, etc., if desired. Place on wax paper to dry. Once dry, store in a cool place in an airtight container.



A few notes from my kitchen:
-To chop the cherries finely, I just ran them through a mini-chopper for a few seconds, then spread them out on the paper towels.
-I also chopped the chocolate in a chopper. I just used white chocolate chips, so there were some bigger chunks. For smaller bits, use bars of chocolate. (Chocolate chips don't chop well in an electric chopper, but I like the bigger bits.)

Enjoy!



*Update*

I just got off the phone with the American Players Theatre in Wisconsin. I got the job! So basically, I'll be living and working in Spring Green, Wisconsin from May 14th-October 11th.

Chocolate-Eggnog Swirl Pie

So. much. baking. I finally got my wish to bake more... gotta love the holidays! I've been making something or other pretty much every night for over a week now. Parties at my mom's work, cookies for gifts, cookies for us, goodies for my mom's students.... Now Christmas dinners are coming up and I will be dessert man. I'm pretty much in heaven, to be honest. I also have lots of recipes for my blog, so I think this is officially a cooking blog... with some life drama and theatre thrown in.

I finished up my Christmas cookies last night! We now have Sugar Cookie Cut-Outs, Lemon Creme Sandwich Cookies, White Chocolate-Cherry Shortbread, Brown Sugar Cookies, Peanut Butter Bites, and a few Chocolate-Covered Oreos. I also did some Cinnamon-Sugar Glazed Almonds, and Irish Cream Truffles. (Well... the truffles still need rolled and coated, but the hard part is done!)

Let's talk about this Chocolate-Eggnog Swirl Pie.



I made it for my mom to take to a work party. The same party that she took the Glazed Doughnut Bread Pudding to. I totally spoil those teachers.

There was one slice left when she came home, so I got to try it. It was pretty delicious. I think the crust was the best part, really. It's nutty and chocolatey and crunchy. Mmm. The filling was amazing, too, but that crust was life-changing. (Ok, probably not really, but it was darn good.)

Chocolate-Eggnog Swirl Pie


Ingredients
Crust:
1 C. flour
3/4 C. finely chopped walnuts
1/4 C. packed brown sugar
1 oz. semi-sweet chocolate, grated
1/3 C. butter, melted
Filling:
1 envelope unflavored gelatin (like Knox)
1/4 C. cold water
1/2 C. granulated sugar
2 Tbsp. cornstarch
2 C. dairy eggnog
1 1/2 oz. semi-sweet chocolate, melted
2 Tbsp. clear rum
1 C. whipping cream, whipped

Method
Preheat oven to 350 degrees F. For the crust, combine flour, nuts, brown sugar, and grated chocolate in a medium bowl. Stir in the melted butter. Press into a 9" pie plate. Bake for 12 minutes. (Do not overbake!) Cool completely.

For the filling, stir gelatin into the cold water and set aside. In a saucepan, combine the granulated sugar and cornstarch. (Make sure the cornstarch is incorporated into the sugar, or you will get lumps!) Stir in the eggnog. Cook and stir over medium to medium-high heat until thickened and bubbly, then continue to cook for 2 minutes more. Stir in gelatin mixture until dissolved. Remove from heat.

Divide the filling into two equal portions. To one portion, add the melted chocolate and mix well. To the second portion, add the rum and mix well. Cover surfaces of both portions with plastic wrap, making sure the wrap is flat against the surface. (This prevents a skin forming on the top as it cools.) Allow filling to cool for two hours.

After two hours, fold the whipped cream into the filling portion with rum. Spoon into the crust. Spoon the chocolate portion on top and swirl the two portions together with a knife. Chill in the fridge for at least 4 hours, or overnight before serving.



Now, some notes on the one that I made. First of all, you can tell I was kind of bad at the swirling thing. The picture with the original recipe was much prettier. I think it just takes practice. The other thing is, make sure you mix your cornstarch in with the sugar before adding the eggnog. I had a million little lumps in my filling that I couldn't get out!

It was a super-delicious pie, though, and perfect for the holidays!!

Enjoy!