Five days of holiday baking: Day 3 - Mars Rice Krispie squares

This recipe is courtesy of one of my Mom's coworkers and a good one for non-cooks. You need four ingredients and don't even have to turn on your oven. The melted Mars bars lend these rice krispie squares a delicious chocolate, caramel and nougat flavour. I halved the amount of chocolate topping to put over the squares, in relation to the original recipe.

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To make, melt 1 cup of butter or margarine with eight roughly chopped Mars bars in a large microwave-proof dish on a medium power setting, removing the mixture occasionally to mix together. Once melted, add 6 cups of Rice Krispie cereal and mix. Transfer into a 8" square pan. Moisten fingers then pat squares down gently. Melt 1/2 bag of semi-sweet chocolate chips, and pour over the squares and spread with a spatula. Cover and refrigerate until hardened.

Tip: The squares didn't stick together as well as classic rice krispies. Next time I may incorporate a little bit of marshmallow.

Five days of holiday baking: Day 2 - Crunchy espresso cookies with toffee bits

These cookies were adapted from a Food Network recipe for cocoa wafer cookies (here) that I keep changing up every year. In 2011, I followed the recipe for the batter to the letter, but I topped the cookies with minty crushed candy cane (here). In 2012, I substituted half the cocoa for instant espresso powder (here). This year I replaced all the cocoa with instant espresso, and added toffee nibs. I doubled the recipe (the quantities below are NOT doubled), and rolled out the dough a little thicker than in previous years (about 1/4").

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In a stand mixer fitted with a paddle attachment, beat 3/4 cup softened butter until soft and fluffy. Sift together 1 cup icing sugar and 6T instant espresso powder, then beat together with butter. Stir in 1 tsp vanilla extract, 1 egg yolk and 1T heavy cream. Add 1-1/2 cups all-purpose flour, 1/4 tsp salt and 1/4 tsp baking powder. Add 3/4 cup toffee nibs (see note). I used Hershey's brand. Shape dough into disc, then chill for 20 minutes.

On a floured surface, roll out dough to 1/4" thick. Cut into shapes then transfer to baking sheet lined with parchment paper. Bake at 325 for 12-15 minutes.

Note: When I made these, I sprinkled the toffee nibs over the cookies after cutting them into shapes but baking. Since they we rolling around and I wasn't sure how well they'd melt, I gently pushed them down into the cookie using the back of a spoon. The cookies ended up with little crater-like indentations. Next time I'd probably just mix the toffee nibs right into the batter for simplicity.

Five days of holiday baking: Day 1 - Ricotta cookies with homemade lemon curd

Last year, it took me ages to develop my recipes for my holiday baking (click here for my recipe index). This year, I took advantage of inspiration having struck unexpectedly quickly and early by wrapping up my baking two weeks before Christmas. Though at the rate they're being eaten, I may make a few more batches! I was able to give some away to friends passing through town earlier in the month. 

These cookies were my favourite of the bunch. I modified my mascarpone cookies by substituting ricotta cheese, and used homemade lemon curd instead of jam. I froze these on account of the lemon curd, but they defrosted beautifully and even stayed nice and soft! I doubled this recipe, which made about four dozen cookies.

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Prepare lemon curd (recipe here), or ensure you have a jar of commercial lemon curd on hand.

In a stand mixer fitted with the paddle attachment, beat together 1/2 cup softened butter and 1-1/2 cup sugar until light and fluffy. Add 1 egg and 1 tsp vanilla, and mix until smooth. Add 1/2 cup ricotta cheese, and mix until smooth. In a separate bowl, sift together 2-3/4 cup flour, 1/2 tsp baking powder, 1/2 tsp salt. Fold the dry ingredients into the wet mixture until just combined. Wrap the dough in plastic wrap, and refrigerate for at least an hour.

On a lightly floured surface, roll the dough into 1-1/2 inch balls. Using a blunt round object like the end of a wooden spoon, create an indentation in the center of each cookie. Place the cookies 2 inches apart, and bake at 325F for 12 to 15 minutes, or just until the cookies begin to colour on the bottom. Remove and while still warm, redefine the cavity. Once cookies have cooled, pipe cooled lemon curd into the cavity using a pastry bag. 

Option: Sprinkle icing sugar over top.

Visions of sugarplums

My parents still like to occasionally bring us little souvenirs when they go on vacation. They went on a hiking trip to the Alps to celebrate my mom's retirement a few months ago, and stopped in Milan for a couple of days. They bought me back this really pretty tank/long cardigan/shawl combo with intricate embroidery in a pretty faded plum hue. I took off the shawl for a couple of photos to better show the detailing.

It goes equally well with jeans and boots for visits with friends on the weekend, or wool trousers and low pumps for work. I love any clothes that do double duty.

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{These were also taken with my 'makeup trial' face}

Top - ? (Milan)

Pants - Theory via outlets

Shoes - Naturalizer via thrift store

Earrings - Gift

Bracelet - Hand-me-down

Plaid and yet more holiday sparkle

I don't wear this top often. It looks best on its own, but I'm someone who gets cold at the best of times. Living in Ottawa isn't helping my fashion cause!

This is the last time I'll whine about my stolen cream blazer: It would have been perfect with this outfit. OK, the cardigan was a decent substitute. But seriously, I'd been looking forward to wearing it with this top, which really needs something lighter-coloured to set off the dark hue. Pffft.

This outfit encapsulates the kind of things that get me excited about the holidays - sparkles, jewel tones, winter textures like wool.  It doesn't take much to get this girl's holiday spirit going! When I pulled out my winter clothes, I realized the chandelier earrings I'd bought a few months ago were a great match for my plaid skirt. Don't you love the delayed joy of discovering something you bought pairs well with an item you'd had tucked at the time of purchase? Better yet - that item happens to be something newly trendy, like plaid, that you'd forgotten you owned? I guess I get to jump on the plaid train after all!

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Skirt - Banana Republic via hand-me-down (also here)

Top - Forever 21

Cardigan - Banana Republic

Earrings - Banana Republic

Shoes - Aldo via thrift store

Holiday party

B and I went to an awesome Christmas party at his former co-worker's house earlier this month. He's someone I'd been hearing great things about for ages and I was thrilled to discover he was just as warm and friendly in person. 

I decided to wear a green blouse in a nod to Christmas, but in a more modern, pastel version of the hue. A sequined skirt, gold clutch and chandelier earrings delivered that sparkle I can't get enough of at this time of year.

We didn't have time for blog photos before heading out to the party, so I threw this outfit on again the next day - after coming home from a wedding makeup trial, so I still managed to look dolled up despite it being Sunday evening.

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Skirt - Reitmans

Top - Old Navy

Blazer - Banana Republic

Shoes - Guess via thrift store

Earrings - Banana Republic

Clutch - Gift

Thai-style salad with chicken and mango

I'm reluctant to ever refer to a dish as straight-up Thai, because I think I lack the credibility to not add that hyphenated mini disclaimer. However, fellow afficionados of Southeast Asian cuisine with recognize those standby ingredients: fish sauce, lime, mango, cilantro, basil. Yum!

The dressing comes from a fantastic vegetarian restaurant cookbook my friends L&S bought me, Rebar. The restaurant is in Victoria, British Columbia. I'll definitely stop in if ever I visit to that part of the west coast. The rest of the salad is my own recipe. Serves 4.

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To make, peel and dice 3 mangoes (green ones would be ideal but I used Ataulfo) and 2 cucumbers. Core and dice 3 red peppers. Cook 1 package of rice vermicelli according to directions. Drain noodles, then add mangoes, cucumbers and peppers, plus 2 cups of shredded rotisserie chicken and 3/4 cup of roasted peanuts.

 

To make the dressing, dissolve 4T brown sugar in 1 cup hot water and let cool. Stir in 2 cloves of minced garlic,6T lime juice, 4T fish sauce, 2T soy sauce and 1 tsp sambal oelek. (I omitted the jalapeño this recipe also called for).

Top with plenty of basil and cilantro before serving.

Options: Add bean sprouts. Replace chicken with tofu. Replace peanuts with cashews.

Why mess with a good thing?

I liked how this pants-and-booties combination worked before (here), so why mess with a good thing? I swapped out the top half for a oversized top with subtle sequins and a velvet blazer. Right here, this is my happy zone: slim pants, loose-fitting top, heels and a blazer.

Nini was out of the office the day I wore this. However, after trying to keep my flat ironed hair straight and relatively hat head-free on my snowy walk to work, I was determined not to let a lack of a photographer stand between me and a set of photos. I surreptitiously took a couple of selfies in a full-length mirror near one of our boardrooms. Then I ducked into a single-person bathroom, and (I'm typing this and feeling rather sheepish), cleaned the counter, sat on it for a few more selfies, cleaned it again - I ignoring the person knocking on the door - then sauntered out. I took a few more at home for good measure.

What lengths have you gone to for your blog?

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Pants - Calvin Klein via outlet (also here)

Blazer - H&M

Top - Tristan via thrift store

Shoes - Guess via thrift store

Earrings - Ardene

Roasted brussel sprouts with pancetta, pomegranate and feta

Since I first discovered how much better brussel sprouts can be than that mushiness you may have eaten as a kid, I've gone completely gaga for this vegetable. This latest incarnation is a tantalizing mix of creaminess and crispiness, saltiness and sweetness, juiciness and dryness. Because contrast is EVERYTHING in cooking. Plus put together, it's an absolute beauty in a bowl, especially around the holidays. This recipe is my own. 

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To make, wash 2 lbs brussel sprouts and cut in half lengthwise. Toss with 2T olive oil, then spread on a baking sheet in a single layer. Roast at 350F for about 40-45 minutes or until browning, turning once. Gently toss with 1/4 cup maple syrup.

While brussel sprouts are roasting, dry-sauté 150g thinly-sliced pancetta in a frying pan for about 2 minutes per side, or until slightly crispy and browned. Roughly chop.

In a bowl, combine brussel sprouts, pancetta pieces, and 1/4 cup each of pomegranate seeds and crumbled feta (you could substitute goat cheese). Ideally, serve while brussel sprouts are still hot.

Island of misfit clothes #8: the go-to bar shirt

#8: THE GO-TO BAR SHIRT 

Throughout university and even after, this shirt has been one of my go-to bar tops.

Pros: It's cleavage-enhancing. For a top that cost about $20 it feels made for my shape. I feel confident in it. It has held up incredibly well and doesn't feel dated (yet). The gold and silver embellishment means I have options when it comes to jewellery. At the same time, the small amount of embellishment won't compete with a lot of jewellery. It's wrinkle-free.

Cons: I just don't seem to have enough occasions to wear it anymore. It's low-cut enough that I have to be wary of when to wear it. 

Solution: Pack it for a weekend getaway with my fiancé and father-in-law (again, the beauty of wrinkle-free). Wear it to dinner on Friday night with black print cropped skinnies, a long blazer and booties for a slightly edgy, downtown look. 

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 {Oh, just your standard kick-back pose}

{Only shot where the pant detailing showed up}

Pants - Calvin Klein via outlets

Top - The Urban Apparel Group via Winners

Blazer - Tristan via outlets

Booties - Guess via thrift store