Pecan Toffee Shortbread

In keeping with my glutton for punishment personality, I created and baked yet another brand new shortbread cookie recipe after spending three consecutive twelve hour days knee deep in what I will call this year's Cookie Palooza. Otherwise known as my annual holiday candy making and cookie baking overly ambitious madness. The good news is it all got done. And twelve carefully packaged up holiday cookie boxes were entrusted to the post office to be delivered to both friends and in return for unexpected generous kindnesses received in the past year. The bad news is I only ruined and lost one pound of white chocolate in the process. However, I am not at all bemoaning this little disaster as I at least learned, or rather relearned a lesson in the process (i.e., never melt white chocolate in the microwave). In spite of having to clean up the huge mess made in my long galley kitchen, there is always a moment of euphoria experienced, along with a sigh of relief, after the boxes are dropped off to be shipped. I say moment, because now I have to hold my breath (figuratively speaking) for the three or yikes, four days it will take for these packages to arrive at their intended destinations. Because I once sent a box of holiday cookies to a wrong address (we won't talk about the angst this caused me), I still keep my fingers crossed I didn't inadvertently transpose numbers, use the wrong zip code, or use an old address. Funny how you can look at something at least three times and still not see the mistake. My eyes sometimes see what's in my head, not what I see on paper. Proofing is yet another one of my flaws. But enough of this self-depricating disclosure of my flaws, I would rather spend time talking about this incredibly scrumptious Pecan Toffee Shortbread.

In spite of the fact that you need to soften the butter in advance, roll out dough, use a cookie cutter, and use a piping bag, I would say this isn't at all a fussy cookie to make. From start to finish you can make three dozen of these tasty little beauties in just a couple of hours. And in the big picture of things, two hours is a blip on the time scale. You can even multi-task and be half-listening to a Hallmark Holiday movie because we all know they are the same fairy tale ending stories (which most of us all long to have at least once in our lives). And unless you live with cookie monsters who polish off a stack of these cookies in just a few bites, the other best thing about them is they are equally delicious on day one as they might be on day seven. Shortbread often improves slightly with age, so it also makes them one of the cookies you can send off to friends and be confident it won't become a cookie needing to be dunked in milk in order to make it edible. 

If you love a buttery shortbread cookie, especially one having a little bit of a crunch and sweetened with some chocolate, these Pecan Toffee Shortbreads will definitely spark joy in your life!

I used the butter, flour, sugar, salt, vanilla, and finely chopped nut ratios found in Amy's Shortbread Cookies to create this Pecan Toffee Shortbread. Just one cup of toffee bits and milk chocolate instead of white chocolate transformed that recipe base and created these mouthwatering, melt in mouth cookies.

The most difficult decision was deciding whether to make these cookies round, square, or holiday inspired shaped. As you can see, round won. Using a two inch round cookie yielded three dozen cookies rolled to 1/4 inch thickness. When rolling out shortbread err on the side of thicker rather than thinner. While the yield will be less and baking time slightly increased, rolling them out to 1/3" thickness would make for an even more decadent cookie.

Because I almost always finish my chocolate enhanced cookies by either dipping them or drizzling them with a fork, I decided these would have random stripes piped on using a pastry bag and small round pastry tip. These cookies are versatile enough you can finish them using any of these techniques. Choose simple or fussy, whichever one makes you happy. Note: If you decide to dip them, you will need to increase the amount of milk chocolate.

Topping each cookie with a toasted pecan half seemed like the perfect finishing touch.

If you are still looking for another cookie to add to your holiday baking madness, definitely opt for this Pecan Toffee Shortbread. But if you are holiday baking overload, SAVE this recipe! 

We don't always remember every gift we have received, but we often remember either those handmade, homemade gifts from the heart or those simple, yet incredibly thoughtful ones. Even though much time has passed, I can still remember how I felt receiving the gifts of a pen, a book, and a box of my favorite candy from a friend. The holidays can be a time to show and/or return kindness. Deciding who is on your list should be but isn't always easy, so make certain you are gifting someone because you want to and not because you feel you have to (an ongoing lesson for me). A gift given in guilt almost never gives you even a nano-second of gift giving euphoria. And you too deserve to experience some of that holiday joy and child-like glee! 

Recipe
Pecan Toffee Shortbread
Makes 36  two inch sized round cookies

Ingredients

2 cups (260 g) all purpose flour, plus more for dusting out the rolling surface

3/4 teaspoon Kosher salt

1 cup (2 sticks) unsalted butter, room temperature (Recommend using a European style butter)

1/2 cup (62 g) confectionary sugar

1 teaspoon of vanilla

1 cup (162 g) toffee chips (I used Heath English Toffee Bits)

1/2 cup (62 g) pecans, toasted and finely chopped

36 pecan halves, toasted

8 ounces of milk chopped and melted 

Directions

1. Preheat oven to 350 degrees (F).

2. Sift the flour.  Place the flour and salt in a bowl and set aside.

3. Place butter and confectionary sugar in a mixer.  Using a paddle attachment, mix until light and fluffy, about 2 minutes.

4.  Add vanilla and mix in.

5.  Add flour/salt mixture. Mix just until until dough begins sticks together.

6. Add in the toffee chips and finely chopped pecans. Mix until all ingredients are blended in and the dough starts to come together in a ball.

7. Divide dough in half.  On a floured surface roll out dough to at least 1/4 inch of thickness. Using a two inch round cookie cutter cut out and place cookies onto a parchment paper lined baking sheet.

8. Bake for 14-16 minutes or until lightly browned on the bottom. Rotate tray midway through the baking process. Let cookies cool on pan for 5 minutes before transferring to a cooling rack.

9.  All the cookies to cool to room temperature.

10.  Chop and melt milk chocolate on top of a double boiler and/or in the microwave.

11. Using a pastry bag fitted with a small round nozzle dip drizzle chocolate over the cookies. Alternately use a fork to drizzle the chocolate on top of the cooled cookies or dip half of the cookie in the chocolate.

12. Place a small dollop of melted milk chocolate in the center of the cookie and press on a pecan half down.

13.  Allow chocolate to completely set. 

14. Store cookies in a tightly sealed container.

Notes: (1) Use a good quality melting chocolate. Do not use chocolate chips. (2) To toast pecans, bake in a preheated 350 degree (F) oven for 9-11 minutes or until lightly toasted and fragrant. (3) Instead of rolling out the cookies to 1/4" thickness, roll out to a 1/3" thickness. Baking time will needed to be adjusted upward by several minutes.

Wilder Park Conservatory, December 2019

Peppermint Oreo Truffles

Christmas will be here in sixteen days, however, I have seven maybe eight days before all of my holiday cookie boxes need to readied for mailing. At the moment my list of what I would like to make has twenty-two confections on it. Clearly I have lost my mind (somewhat plausible), am having a severe case of indecisiveness (very plausible), or believe I can thrive on five hours a sleep a night for an extended period of time (serious deliriousness). At some point in the next couple of days I have to stop procrastinating and make some decisions on what to make as well make a baking plan to keep the chaos in the kitchen to a minimum (completely delusional). With a little more holiday shopping to finish, all the wrapping to do, and all of that holiday baking to get done, I really have no business making a new recipe. Especially one that can't be included in the holiday cookie boxes due to required refrigeration. But if there was ever a recipe where simplicity meets beautiful deliciousness it would be these Peppermint Oreo Truffles. So for all you who aren't overextending yourself in the kitchen this holiday season (wondering what that feels like) and are looking for a new, easy to make, certain to get oohs and aahs holiday confection to serve to your family and friends, you should definitely make these Peppermint Oreo Truffles. Really you should. These are insanely good!

If you Google Peppermint Oreo Truffles recipes, you will find a plethora of them. As much as I believe you should do your research before you try any new recipe, I am not at all suggesting you embark on that down the rabbit hole endeavor this time. But if you feel compelled to do so, I am pretty confident or maybe just very hopeful you will come back here to this recipe. And here's why.

Not all Peppermint Oreo Truffle recipes are the same. Some are made with the original Oreos and some are made with Peppermint Oreos. Because Peppermint Oreos aren't available year round, you need a Peppermint Oreo Truffle recipe you can make whenever your chocolate-peppermint truffle heart desires them. Some recipes call for melting chocolate chips and adding coconut oil and some call for using good quality chocolate designed for melting. This recipe calls for the later. I have never been a big fan of melting chocolate chips to coat candies or cookies. Some recipes call for crushing candy canes while others call for using peppermint extract. Not only are candy canes not available after the holidays, but who doesn't love a creamy versus crunchy truffle center? This recipe uses peppermint extract because you can control the amount of peppermint flavor, have a creamy center truffle, and still be able to make them year round. But oh, what about the peppermint sprinkles on top? How can that happen in June? Bags and/or jars of Crushed Peppermint Sprinkles have an incredibly long life expectancy. If you buy one now, I promise you will be able to make more than six batches of these truffles. Lastly, not all Peppermint Oreo Truffles call for the use of salt in the truffle mixture. A little bit of kosher salt always sends the flavor profile of these truffles over the edge. 

Okay, are you ready to make some or rather should I say these drool worthy Peppermint Oreo Truffles? Fingers crossed you are!

Using a food processor to turn the Oreos into fine crumbs is much quicker than crushing them in a bag using the rolling pin method, but either option works. And for the creamiest truffle filling, allow your cream cheese to soften before mixing it with the crushed Oreos (several hours out of the refrigerator will generally get the cream cheese to the desired consistency).

Using a small ice cream scoop (one about 1 inch in diameter) helps to create uniform shaped and sized balls. If you want a smooth, candy store look rather than a slightly rustic finish to your truffles, you can roll them in your hand after you scoop them. To ensure they don't fall apart when being dipped in the melted chocolate, refrigerate them (covered) for at least 90 minutes.

Dark or semi-sweet chocolate and peppermint pair incredibly well together. Lately I have been melting my chocolate in the microwave, but the double boiler method works well too. Use whatever method you have the most success with.

Using a fork to drizzle the melted chocolate over the dipped truffles gives them a nice finish. After the drizzling, work quickly to lightly sprinkle with the crushed peppermint sprinkles.

The peppermint sprinkles not only add just the right amount of crunch to these sprinkles but slightly enhance the peppermint flavor too!

As much as I love Peppermint Bark and Peppermint Creams at the holidays, sometimes I want the flavor of peppermint to come in a cookie/cake like form. Put these Peppermint Oreo Truffles out on a beautiful platter and watch them disappear fast! More than likely you and everyone else will find it easy to pop more than a couple in your mouth. This is the kind of recipe one wants to make when the goal is to keep entertaining to feel as stress-free as possible. While store bought might be the epitome of stress free, nothing says love more than something homemade. So here's to keeping your sanity and sharing as much holiday love as possible!

Recipe
Peppermint Oreo Truffles
Makes 40-42 one-inch truffles

Ingredients
46-48 Oreos (See Notes)
8 ounces (226 g) cream cheese, slightly softened
1/2 to 3/4 teaspoon peppermint extract (I used 1/2 teaspoon)
1/4 teaspoon kosher salt
18-20 ounces good quality dark or semi-sweet chocolate (See Notes)
2-3 Tablespoons crushed candy canes or peppermint crunch sprinkles

Directions
1. In the bowl of a food processor, pulse the Oreos until they have a fine crumb consistency.
2. In a medium sized bowl, beat the cream cheese, peppermint extract, and salt until light and creamy.
3. Add the Oreo crumbs to the cream cheese mixture. Using a spatula, mix thoroughly to blend. 
4. Using a small ice cream scoop (1" sized) make the truffle balls. Place on a baking sheet lined with parchment paper. Note: You can roll the scooped balls in your hand until smooth if you want a 'candy store' look. 
5. Place the pan of truffle balls in the refrigerator for at least 90 minutes.
6. Melt the chocolate using the microwave or double boiler method.
7. Dip the chilled truffle balls into the melted chocolate. Drizzle with additional chocolate using a pastry bag or top with crushed candy canes or peppermint crunch sprinkles.
8. Allow the chocolate to set completely before returning the truffles to the refrigerator.
9. Remove the truffles from the refrigerator 30 to 60 minutes before serving. 
10. Store any leftovers in the refrigerator.

Notes: (1) The Family size package of regular sized Oreos (1 lb. 3 oz or 541 g) is what I used to make these truffles. You may or may not end up with 2 to 4 extra Oreos. (2) I either buy my chocolate from a local candy store or use the Ghiradelli dark chocolate melting disks. There are many good quality chocolate options available at some specialty stores, Whole Foods, and on Amazon.

2019 Living Room Christmas Tree

Chocolate Cinnamon Graham Cracker Toffee

With the Thanksgiving holiday now behind us, it's time to let the holiday cookie season commence! While the number of "shopping days" between Thanksgiving and Christmas varies from year to year, the number of baking days before Christmas remains the same. With a few exceptions, baking around here isn't spread out over the course of the twenty four days before Christmas, as I am not a big fan of baking then freezing cookies (chilling them, yes, but freezing them, no!). Instead of taking the long, slow, leisurely approach to holiday baking, it looks and feels much more like running a hilly, no medal at the finish ultra-ultra-marathon. For three consecutive days and for sometimes up to ten hours a day, I am baking and readying all the home baked holiday packages for shipping. At various times throughout this semi-exhausting marathon I vow to scale back 'next year'. Then the next year comes and, well, the baking seems to be scaled up instead. Trying to find balance between making the less and more time intensive confections continues to be one of my biggest, ongoing challenges. It seems some of my favorites tip the scales more toward the labor intensive side of holiday baking. So when I find or create recipes that come together relatively easily, are incredibly delicious, and look irresistible on a platter, I am beyond thrilled. The Vanilla Brown Sugar Shortbread Cookies, the Maple Cranberry Oatmeal Cookies, and this Chocolate Cinnamon Graham Cracker Toffee all meet that criteria. As an added bonus, I know they will be as delicious on the day they were baked as the day they arrive via the holiday pony express (otherwise known as the U.S. Postal Service). The rave reviews getting Milk Chocolate Oreo Truffles and Alfajores (the Dulce de Leche filled Sandwich Cookies) will only be making appearances on either my or locally hand delivered cookie platters as they aren't good minimum two night stay travelers.

I have had a recipe for Chocolate Cinnamon Graham Cracker Toffee for years, decades really. It was given to me by a friend. But this version is not only slightly different from the original, I think it might even be better! Changing how the toffee is topped with chocolate, increasing the amount of chocolate (yes, more is better here), and adding the finishing touches of sea salt and miniature chocolate chips has created an even more scrumptious and more addictively delicious confection. The Saltine version distant cousin, sometimes going by the name of Christmas Crack or Saltine Cracker Crack, pales in comparison due in large part to the base layer of Cinnamon Graham Crackers and the pound of melted dark chocolate!

Crispy, buttery, and reminiscent of flavors of a Pecan Praline, this Chocolate Cinnamon Graham Cracker Toffee is the absolute BEST and easiest to make toffee bark on the planet! One bite and you will be obsessed with this toffee. You might even be tempted not to share it with anyone.

Do you know what the difference between a good, even pretty good cookie and a great, even spectacular cookie is? The answer is simple. The ingredients.

Because this toffee is made with only a handful of ingredients, it calls for the use of a good quality unsalted butter and a good quality dark or semi-sweet chocolate. Lately I have become partial to using European quality butters in my baking, regardless if they are made domestically or imported.

Finding a pan to fit the 24 cinnamon graham cracker halves may be your biggest challenge to this recipe. A 10 1/2" x 15 1/2" inch rimmed pan fits the graham crackers to the perfect snugness. It is important the graham crackers lay flat before the hot butter/brown sugar toffee mixture is poured over them. If you don't already have one this size, I linked one below in the Notes.

Many similar recipes call for sprinkling chocolate chips over the hot out of the oven toffee. This one calls for melting the chocolate first (either over a double boiler or in the microwave) and then pouring and spreading it over the just barely out of the oven toffee. And because flaky sea salt intensifies the flavor of chocolate, this toffee has a flaky sea salt finish. The miniature chocolate chips add a bit more chocolate as well make for an even more visually beautiful presentation. Always remember the golden rule in cooking and baking "We always first taste with our eyes".

Chilling the cooled to room temperature Chocolate Cinnamon Graham Cracker Toffee for 30 to 60 minutes makes it easier to break the toffee bark into pieces. However, if you want uniform cut pieces, cut the toffee before it completely sets up. But you will need to chill it before breaking it apart.

Don't be tempted to replace the cinnamon graham crackers with any non-spiced graham crackers. The flavor combination of a hint of cinnamon, the sweetness of the cracker, the pecan praline like toffee, the rich chocolate, and flaky sea salt is nothing short of amazing.  And oh, add to that the crispy, buttery texture, you have a mind-blowing confection. This toffee is so addictive it should almost come with a warning label. And if you make the Chocolate Cinnamon Graham Cracker Toffee for family and friends, make sure to keep a couple of pieces for yourself. You will deeply regret this if you don't. 

Recipe
Chocolate Cinnamon Graham Cracker Toffee

Ingredients
24 cinnamon graham cracker squares (approximately 2 1/2" size)
1 cup (16 Tablespoons) unsalted butter (recommend a European quality butter) OR use a European quality salted butter
1 cup (200 g) light brown sugar
1 cup (126 g) pecan halves, toasted, and coarsely chopped
16 ounces (455 g) good quality dark or semi-sweet chocolate, melted
Flaky Sea Salt 
Optional, kind of, sort of: Miniature chocolate chips for finishing

Directions
1. Preheat oven to 350 degrees (F). Line a 10 1/2" x 15 1/2" rimmed baking pan with foil or parchment paper. Set aside.
2. Line the bottom of the baking pan with the graham crackers with top side facing down. Note: They should fit in snuggly. You may need to slightly trim some of the graham crackers in order to get them to fit perfectly snug, yet flat in the pan.
3. In a heavy bottomed saucepan, melt butter. Add the brown sugar, stirring until the sugar has melted. Bring to a boil over medium-high heat and continue cooking for 2-3 minutes, whisking constantly. Note: The mixture should be very thick but not pulling away from the pan. Start timing the mixture as soon as you begin to see a bubble. Note: My cooking time is usually about 2 1/2 minutes.
4. Pour the butter/sugar mixture evenly over the graham crackers. Use an offset spatula to ensure the crackers are evenly covered.
5. Evenly sprinkle on the toasted, coarsely chopped pecans.
6. Place the baking pan in oven and bake for 12-13 minutes watching it carefully as you don't want the edges to burn. Note: My baking time was 13 minutes.
7. Remove the pan from oven. Let sit one minute then pour over the melted chocolate. Use an offset spatula to evenly coat the top of the graham cracker toffee. Let sit for 2-3 minutes. Lightly sprinkle with flaky sea salt. Let sit for another 2-3 minutes but definitely before the chocolate sets up and sprinkle with the miniature chocolate chips. If you sprinkle on the miniature chocolate chips too soon they will melt.
8. Allow to cool completely. Place in the refrigerator for 30-60 minutes until chilled. Then break into pieces. Note: It is sometimes helpful to cut the toffee before it gets placed into the refrigerator for chilling.
9. Serve and enjoy. 
10. Store the Chocolate Cinnamon Graham Cracker Toffee in cellophane bags tied with ribbon or string or in a tightly sealed tin container. This toffee makes for a great hostess gift!

Notes: (1) I have had my jellyroll pan for awhile. But this one is currently available online. (2) I buy my chocolate from a local candy store, but good quality melting chocolate is available at some grocery stores, gourmet stores, or online. (3) I like to eat this toffee chilled, so I store mine in the refrigerator. (4) If cutting with a knife, use a very sharp cutting knife. It is helpful if you turn the toffee over and cut from the bottom side.

Pecan and Brûléed Meringue Sweet Potato Casserole

Lately it seems I want to eat a sweet potato almost everyday. And rather than wait for lunch or dinner to satisfy my craving, sometimes I have them for breakfast. If you have never had jammy eggs and a baked sweet potato as your first meal of the day, well you don't know what you are missing. A breakfast of champions or a champion wanna-be for sure! Rather than served baked sweet potatoes for Thanksgiving this year I made a new sweet potato dish. A Pecan and Meringue Sweet Potato Casserole. Because, like it really wouldn't be Thanksgiving without some kind of sweet potato on the table. Right? While this overly adorned and loaded casserole may not be something someone should be eating for breakfast, I couldn't stop dreaming about how incredibly swoonworthy and scrumptious it was. My version of a vision of sugar plums. So yes, I woke up the day after Thanksgiving and had jammy eggs and some of this sweet potato casserole for breakfast. No judgments please. I promise not to judge any of you eating any leftover pie before noon!

I could have made the Sweet Potato Casserole with only the Pecan Topping. Or I could have made it with only the Brûléed Meringue topping. Or I could have made with the Pecan Topping and Marshmallows. Or just with the Marshmallows. But in the spirit of sometimes more is better, this casserole has both a Pecan Topping and a Brûléed Meringue. This is definitely one of those sometimes.

We had a somewhat non-traditional Thanksgiving here this year. Most of the traditional sides and grilled ribeyes. For someone who still remembers, or rather still feels the angst, of a Thanksgiving long ago when the meal was devoid of turkey (and all the sides), I surprised even my turkey loving self when I said we go turkey-less this year. Could it have been weeks and weeks of eating chicken sandwiches that caused me to give up fowl this year? Maybe. Sometimes change is good. One thing is for certain, this Pecan and Brûléed Meringue Sweet Potato Casserole will not only be on all future Thanksgiving dinner menus, it will more than likely be making appearances at a Sunday and/or gathering of friends dinner in the weeks and months ahead. Thanksgiving and holidays shouldn't be the only days to enjoy a sweet potato casserole.

One of the best things about a casserole is it can be made the night before. With the exception of the Brûléed Meringue topping, this one is a perfect make ahead dish.

Nothing deepens the flavor of vegetables like roasting them. Forget the microwave, forget peeling and boiling them. For the absolutely most deeply flavored sweet potato casserole the sweet potatoes need to, must be, should be roasted. When buying your sweet potatoes try buying ones having a similar size and weight so they bake evenly. These larger sized sweet potatoes baked for approximately 65 minutes in a preheated 400 degree (F) oven. 

Once the sweet potatoes have cooled, you can scoop out all of their deliciousness into a large bowl. After first mashing with a fork, use a hand held mixer to blend them until smooth. All of the remaining casserole ingredients can be whisked in.

I can't even begin to tell you how luscious this sweet potato mixture is. It took all of my will power not to just eat off a spoon.

Just like roasting the sweet potatoes add deeper flavor, toasting the pecans before adding them into the Pecan Topping. After the pecan topping is sprinkled on the casserole you have a choice. Either cover and refrigerate for baking up later in the day (or the next day) or baking in preheated 350 degree (F) oven. Hint: When baking casserole dishes chilled in the refrigerator, remove from the oven at least 20 minutes before placing in the oven.

The Brûléed Meringue is the third layer of flavor and makes for a show stopping finish. You can pipe out the meringue in a pastry bag or just swirl it on with a spoon. 

This Pecan and Brûléed Meringue Sweet Potato Casserole is almost irresistible when put out on the table. From the creaminess of the sweet potatoes, to the spiced crunch of the pecan topping, to the right amount of sweetness from the meringue, it is beyond scrumptious. 

When we think of sweet potato casseroles we generally associate them with a roasted turkey or chicken. Or we pigeon hole them into a holiday only side dish. Not only does the Pecan and Brûléed Meringue Sweet Potato Casserole pair perfectly with grilled steaks, it's a dinner party worthy side dish! I am already thinking a dinner of grilled steaks, a mixed green salad, this sweet potato casserole, and a few bottles of great wine would make for a memorable, beautiful New Year's Eve dinner. 

Recipe
Pecan and Meringue Sweet Potato Casserole 
Serves 8-10

Ingredients
Sweet Potato Casserole
4 pounds garnet sweet potatoes
6 Tablespoons unsalted butter, melted, cooled slightly
1/2 cup (100 g) granulated sugar
1/2 cup (110g) light brown sugar
1/2 cup whipping cream (or whole milk or evaporate milk)
2 large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon kosher salt

Pecan Topping
8 Tablespoons unsalted butter, melted and cooled slightly or cut into small cubes at room temperature
1 cup (220 g) light brown sugar
1 cup (130 g) all-purpose flour
1 cup pecan halves, toasted, then coarsely chopped
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt

Italian Meringue
1 cup caster or granulated sugar
1/3 cup water
3 large egg whites
1/4 teaspoon cream of tarter
1/4 teaspoon kosher salt
1/2 teaspoon vanilla

Directions
Sweet Potato Casserole
1. Preheat oven to 400 degrees (F). Lightly butter an 8"x11" baking dish. Set aside.
2. Place sweet potatoes on a large baking sheet. Bake for 55-65 minutes or until knife tender. Remove from oven and let cool enough to handle.
3. Scrape the baked sweet potatoes into a large bowl. Mash with a fork. Then using hand beaters, blend until smooth.
4. Add in melted butter, granulated sugar, brown sugar, eggs, whipping cream, cinnamon, and kosher salt. Whisk until smooth.
5. Pour mixture into prepared baking dish.

Pecan Topping.
1. In a medium sized bowl, blend together the brown sugar, flour, cinnamon, ginger, kosher salt and pecans. Pour on the melted butter (if using) or alternately add in the cubes of butter, mixing until well blending. Note: It should be able to have a crumble texture when pinched with your fingers.
2. Sprinkled the pecan topping mixture over the sweet potato casserole.
3. Cover and chill until ready to bake.
4. Alternately place the casserole dish in a preheated 350 degree (F) oven. Bake for 30-35 minutes. Note: Baking time for the sweet potato casserole chilled in the refrigerator will increase by up to 10 minutes.
5. Remove from the oven. (During the last 10-15 minutes of baking, begin making the meringue.)

Italian Meringue
1. In the bowl of a standing mixer fitted with a whisk attachment, add in the egg whites and cream of tartar. Mix briefly to combine. Set aside.
2. In a small heavy bottomed saucepan, combine the sugar and water. Over medium heat, stir only until the sugar has dissolved. Continue to cook the sugar-water mixture until it reaches a temperature of 235 degrees (F) on a candy thermometer (approximately 4-5 minutes). 
3. Begin whipping the egg whites on medium speed so they are lightly whipped and foamy by time the sugar-water mixture reaches 240 degrees (F). As soon as the mixture reaches 240 degrees, remove the pot from the heat and begin to slowly pour the hot sugar syrup along the sides of the mixing bowl. Increase speed to medium-high, add in salt and vanilla, and continue whipping until the meringue almost quadruples in volume and reaches a medium peak (approximately 3-4 minutes.
4. Prepare a pastry bag fitted with an assortment of tips (e.g., open star, closed star, French star, round). Divide the meringue between the bags. Pipe meringue on top of the baked sweet potato casserole.
5. Using a kitchen torch, brûlée the meringue to your desired state of brown. 
6. Serve and enjoy.

Notes: (1) Instead of topping the Sweet Potato Casserole with the Brûléed Meringue, top with large marshmallows. Toast marshmallow with a kitchen torch. (2) Or instead of topping with Brûléed Meringue or marshmallows, serve the casserole only with the Pecan Topping. (3) If making for a smaller number of guests, this recipe can easily be halved.

Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese

In the next two months I can't promise there will be a balance between sweet and savory recipes. With about fifteen pounds of butter in my refrigerator right now, chances are sweet will prevail over savory. Which makes the recipe for Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese having the unique distinction of being one with a foothold in both camps. Or as I would refer to call it, a best of both worlds, win-win kind of dish. And when tart cranberries, creamy blue cheese, a sweet balsamic reduction, and tender, caramelized roasted Brussels Sprouts come together, there is an interplay of flavors nothing short of a dance party on your palate. 

If there was ever a vegetable dish worthy of having a place at the dinner table it would be one made with Brussels Sprouts. Allegedly named after the city of Brussels (which explains why it is one of the few vegetables worthy of or rather requiring capitalization), the mini-cabbage like Brussels Sprouts are rich in vitamins, iron, and dietary fiber. So not only are they delicious, they are good for you too! With a growing season running through late August to late March, we have almost seven months of the year to enjoy them. In spite of ranking high on a list of most-disliked vegetables some years back, they now seem to have gained in popularity. Much of this change is due in large part to how they are cooked or used raw. Thankfully the boiled until they were mushy days are over (or at least I hope they are for you!). I grew up in that mushy, boiled Brussels Sprouts era. 

As evidenced by the number or recipes for Brussels Sprouts already on the blog (four, but who is counting) I apparently must love them. I do. The recipe for these Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese is now the fifth one. But if I had to choose a favorite between the Brussels Sprouts Slaw with Dried Cranberries, the Lemon Roasted Brussels Sprouts, the Roasted Brussels Sprouts with Toasted Pecans and Avocados, and the Roasted Brussels Sprouts Gratin, I would have to choose not one, but three of them: the slaw, gratin, and now this new one. 

In the past I have suggested you buy similar sized Brussels Sprouts when you intend to roast them. Well, guess what? I am now going to tell you something different. Or rather I should say I am going to give you a choice. Either continuing buying same sized Brussels Sprouts or buy a mixture of sizes (although not extremes in sizes). Why am I now even suggesting you roast non-uniformed sized sprouts? The answer is based primarily on personal preference. When halved smaller and medium sized Brussels Sprouts are roasted together you will end up with all of them being tender, but some of them being a little crispier. And I happen to like some crispiness in roasted Brussels Sprouts dishes. Additionally the smaller Brussels Sprouts have a slightly more sweeter flavor than the more cabbage tasting larger ones. Regardless of which size or sizes you choose, look for ones as vibrant green as possible.

Instead of using a bowl to mix together the Brussels Sprouts, olive oil, kosher salt, and black pepper, mix everything together on your sheet pan. Not only will you not lose any of the oil and spices, you will have one less bowl to clean! To ensure your Brussels Sprouts roast and do not steam while in the oven, make sure there is a little bit of breathing space between on the large sheet pan. You just don't want them on top of one another. To get that nice roasted color, the cut side of the Brussels Sprouts should be faced down on the sheet pan. If you don't have a heavy rimmed sheet pan, put it on your Christmas list. Because they more evenly roast vegetables and bake cookies compared to some those thinner pans, you are more likely to achieve perfect roasting and baking outcomes. 

While your Brussels Sprouts are roasting, the dried cranberries can be marinated in maple syrup and the balsamic reduction can be made. Alternately the marinade and reduction can be made at least an hour before you start roasting the Brussels Sprouts. Marinating the dried cranberries in the maple syrup not only adds great flavor, but they also plump and soften up slightly. 

The Balsamic Reduction has both an intense flavor and a thick, syrupy quality to it. The Balsamic Syrup you can buy at the store would be too thick for this vegetable dish. Which is why you need to make your own syrupy reduction. After cooking for somewhere between 20 and 25 minutes you will have the most luscious balsamic reduction. You know it's done when it lightly coats the back of a spoon. If cooked too long, it will harden as it cools. The recipe below gives you more than you need for a single recipe of the Roasted Brussels Sprouts, but enough for a double batch. Leftover balsamic reduction can also be drizzled over sliced strawberries and served with vanilla ice cream (a favorite simple dessert).

You will use mix together about 8 Tablespoons of the balsamic reduction with the two pounds of roasted Brussels Sprouts. If your sprouts are lightly coated mix in a little more, one tablespoon at a time. Transfer this mixture to your serving platter, top with marinated cranberries and crumbled blue cheese. Finish the dish with another light drizzle of the balsamic reduction over the top. Hint: I like to dip a fork into the reduction when drizzling as I can control the amount of the reduction while also creating a beautiful finish.

There is an explosion of sweet and savory flavors in every bite of the Roasted Brussel Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese. I could not stop eating it. Served warm or at room temperature it is a perfect side dish to turkey, chicken, or even a grilled steak. The leftovers, chilled in the refrigerator overnight, were equally delicious! Which makes it one of the most versatile roasted Brussels Sprouts dish ever! If there is room on your Thanksgiving table for one more side dish or if you are looking for a beautiful, delicious side dish to serve at a dinner party, you want to make this one.

Recipe
Roasted Brussels Sprouts w/ Balsamic Reduction, Maple Infused Cranberries & Blue Cheese
Serves 6-8

Ingredients
2 pounds Brussels sprouts, ends trimmed and cut in half (if some are large, cut into quarters)
4-5 Tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

1 cup light brown sugar
3/4 cup balsamic vinegar
1/4 teaspoon kosher salt

3/4 cup dried cranberries
2 Tablespoons maple syrup

3-4 ounces good quality blue cheese, crumbled by hand (highly recommend Point Reyes Blue Cheese)

Directions
Brussels Sprouts
1. Preheat oven to 400 degrees (F).
2. On a large baking sheet, mix together the Brussels sprouts, olive oil, kosher salt, and black pepper.
3. Spread out the Brussels sprouts evenly on a large baking sheet. Cut side halves should be facing down.
4. Bake for 25-30 minutes or until crisp on the outside and tender on the inside.
5. Remove from oven.

Maple Infused Cranberries
1. While the Brussels Sprouts are roasting, mix together the dried cranberries and maple syrup in a shallow bowl. Mix until all of the cranberries are coated. Set aside, stirring occasionally.

Balsamic Reduction
1. In a small saucepan, add in the brown sugar, balsamic vinegar, and salt. Bring to a boil.
2. Reduce heat to medium-low and simmer until the mixture has thickened and is syrupy (it should be able to coat the back of a spoon). Stir mixture occasionally while cooking.
3. Remove from heat and allow to cool slightly. (See Notes)

Assembly
1. In a large bowl mix together the roasted Brussels Sprouts and about 8 Tablespoons of the balsamic reduction. Mix well.
2. Transfer the mixture to a large serving platter.
3. Sprinkle the cranberries (including any maple syrup not absorbed) over the Brussels Sprouts.
4. Sprinkle the crumbled blue cheese over the top.
5. Lightly drizzle 1 or 2 Tablespoons of the balsamic reduction over the top. Serve warm or at room temperature and savor!
6. Store any leftovers in a covered dish in the refrigerator. These Brussels Sprouts are equally delicious served cold.

Notes: (1) The recipe for the balsamic reduction makes a little more than you need, but enough if you double the recipe. You can use any leftover reduction to pour over strawberries. Serve with ice cream for a decadent dessert. (2) Do not buy blue cheese already crumbled! Buy a piece and crumble it yourself. My favorite blue cheese for Point Reyes Blue. (3) The recipe was inspired by multiple sources.