My apologies for not posting last week. I had promised myself that I would never miss a post but it just wasn’t in the cards last week. For those who follow me on Instagram (lovelylife.xo), you already know that Julien and I were away in Banff for four nights last week, so the beginning of the week was spent preparing for our trip. i.e. wrapping things up at work, getting things in order at home, and ensuring that the kids were packed for their time spent with their grandparents. The good news is that I plan on dedicating next week’s post to our time spent in Banff. It should be a fun post so please do check it out.
Missing five days before Christmas meant that I had to get most of my baking, shopping and meal planning done ahead of time which I sort of managed to do…sort of lol 😉 Although I had done most of my baking, I still had a couple fun and easy dessert recipes to make. My son and I managed to make them last night, just in time for their last day at daycare. For those of you who are late with your holiday baking or simply looking for a quick and easy recipe to make before Christmas, I highly recommend trying these out.
First up is a recipe for bark. I don’t know about you, but I always thought that bark would be difficult to make. The truth is is that it’s one of the easiest recipes to make.
White Chocolate and Cranberry Bark
- 1 pound of white chocolate, chopped
- 1 cup of dried cranberries
- 1 cup of pistachios, shelled
- Put your chopped white chocolate in a microwavable bowl and microwave for 30 seconds at a time. After 30 seconds, stir chocolate and repeat until fully melted.
- Once melted, stir in your dried cranberries and shelled pistachios. (note: feel free to add whichever nuts or dried fruits that you like).
- Pour mixture onto foil-lined (or Silpat lined) baking sheet and spread to desired thickness.
- Freeze until solid and then break into pieces.
- Store in an airtight container and freeze.
- 2 cups of flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup of sugar
- 1 stick (1/2 cup) butter
- 1 tsp vanilla extract
- 1 egg
1. In a large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With the mixer on low, gradually add the flour mixture and beat until combined.
2. Divide the dough in half and flatten into two disks. Wrap each disk in plastic wrap and freeze ( or refrigerate) until firm, at least 20 minutes.
3. Preheat your oven to 325 degrees. Line your baking sheet with a Silpat or aluminum foil. Remove one dough disk; let stand 5 to 10 minutes. Roll out to desired thickness between two sheets of floured parchment paper. Dust dough with flour as needed. Cut shapes with cookie cutters and transfer to a prepared baking sheet. (If dough gets soft, chill for 10 minutes).
4. Bake, rotating halfway through until edges are golden (approx.10 to 18 minutes) depending on their size. Cool completely on wire racks.
5. For the icing, sift icing sugar into a small bowl. Whisk in 4 tbs’s of milk until icing is smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more milk.
6. If you want to make coloured icing, separate icing into a few bowls and add desired food colouring to each and mix.
7. Ice cookies and decorate as you like using sprinkles or candies.
As previously mentioned, whether I’m making cookies, brownies or bark, I like to freeze them and take one out at a time when I’m craving something sweet.
Christmas is only a few days away now so I hope that you all have a very Merry Christmas with your friends and families. To those who have been following my blog regularly, I thank you for all of your support during the last 6 months and I hope that you continue to check out my weekly posts. Please feel free to leave me a comment and let me know what you like to see on the blog, as I would like to focus on topics that interest you.