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Most Pinned Recipes for the Holidays!
Most Pinned Recipes for the Holidays!

 
Friday, December 05, 2014
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Regardless of your faith the holidays are a time to come together with family and friends to celebrate. Pinterest is awash in clever and new ways of recreating holiday classics and sinful new desserts that I am happy to show here. The holidays are particularly busy in the Fort Lauderdale real estate marketplace, since it is the high season and the weather is at its’ best. If you are looking to sell your Fort Lauderdale waterfront condominium or home, there could not be a better time. I encourage you to contact me for the latest in home values! Enjoy the holidays or anytime with these pin-worthy posts!

Easy Mac and Cheese Muffins

Ingredients

2 cups uncooked elbow macaroni

1 tablespoon butter

1 egg beaten

1 cup milk

1.5 cups shredded sharp cheddar cheese

1.5 cups shredded mozzarella cheese

Half cup seasoned dry bread crumbs

2 teaspoons olive oil

½ teaspoon salt

INGREDIENTS

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.
  3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Chocolate Lava Nutella Cookies

INGREDIENTS:

1/2 cup unsalted butter, softened (1 stick)
heaping 1/3 cup Nutella (stir well before adding)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 cup semi-sweet chocolate chips
12 1/4-ounce chunks dark chocolate, divided (one chunk per cookie; I used Trader Joe's 72% Pound Plus bar and 1/4-ounce is half of one square)

DIRECTIONS:

  1. Preheat oven to 350F. Spray a 12-cup standard-sized muffin pan with cooking spray or floured cooking spray; set aside.
  2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, Nutella, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  3. Stop, scrape down the sides of the bowl, add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
  6. Transfer dough to prepared pan, placing one mound of dough in each cavity. Tip - Strategically place a few chocolate chips right on top of each mound of dough by taking chips from the underside and adding them on top.
  7. Stuff one 1/4-ounce chunk of dark chocolate in the center of each cookie, pressing the chocolate down so it's flush with the top of the dough; repeat for all remaining cookies.
  8. Bake for about 11 to 12 minutes, or until edges have set and tops are just set (I bake for 11 minutes exactly); don't overbake. Cookies will rise in the oven, but fall as they cool.
  9. Allow cookies to cool in pan for about 15 minutes before carefully removing. They should pop out easily but if they don't, rim each muffin cavity with a table knife to help dislodge. Cookies will have a tendency to flatten and break apart somewhat after being removed from muffin pan.
  10. Cookies are best warm and fresh but will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Creamy Roasted Mushroom and Brie Soup

INGREDIENTS

  • 1 tablespoon oil
  • 1 1/2 pounds mushrooms, quartered
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons flour
  • 1/2 cup white wine (or broth)
  • 4 cups vegetable broth or chicken broth
  • 4 ounces brie, cut into 1 inch pieces
  • 1/2 cup milk or heavy cream
  • salt and pepper to taste

DIRECTIONS

  1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing them up once in the middle.
  2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5-7 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the flour and cook for 2 minutes.
  5. Add the wine and deglaze the pan.
  6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
  7. Add the milk and brie, let the brie melt, fish out the rinds and season with salt and pepper to taste before pureeing to the desired consistency and enjoy!


Slow Cooker: Implement steps 1-4, place everything except the cream into the slow cooker and cook on low for 6-10 hours or on high for 4-6 hours before adding the cream and pureeing.
Option: Saute the mushrooms in a pan with the onions instead of roasting them.
Option: Add 2 tablespoons white miso.

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