Rudolph the Red-Nosed Reindeer

Brownie Pops

December 8: National Chocolate Brownie Day

With Christmas right around the corner, we got in a merry mood and made Rudolph the Red-Nosed Reindeer brownie pops for National Chocolate Brownie Day! We used a brownie pops silicone mold to bake basic brownies and decorated them as the most famous reindeer of all using frosting, chocolate chips, pretzels and red cinnamon candies. Share these Rudolph brownie pops with others at holiday get-togethers and you, too, can go down in history as the host/hostess with the most/mostess creative Christmas confections!

Recipe

(Inspired by Bakerella)

Ingredients

• 1 package brownie mix (we used Duncan Hines brand chewy fudge flavor)
• 1 bag of mini pretzels (we used Synder’s of Hanover brand) for the antlers
• 1 tube white icing (we used Wilton brand) for the eyes
• mini chocolate chips for the eye balls
• 1 container chocolate frosting
• red round candies (such as Cinnamon Red Hots or M&Ms) for the nose
• lollipop sticks

Directions

Lightly grease the cavities of the silicone molds. Mix the brownie batter according to the directions on the package. Fill the silicone molds with brownie batter. Bake in the oven following the directions on the brownie mix package. Remove from oven and let cool.

Carefully cut the pretzels to make the antlers. Dip the ends in chocolate frosting and insert into the brownie. Pipe the eyes using a small round tip on the white icing tube. Dab a little chocolate frosting on the back side of a red round candy and place the nose underneath the eyes.

Add the mini chocolate chips on the point of the white icing of  the eyes. Rudolph brownies may be served on a tray at this point but can also be made into pops for a pretty presentation. Dip the end of a lollipop stick in chocolate frosting then insert it into the bottom of the brownie. Stand the Rudolph brownie pops on a piece of styrofoam. Tie a ribbon on the lollipop stick for a festive touch.

Notes

• Listen to Burl Ives sing “Rudolph the Red-Nosed Reindeer” in a YouTube clip in the finale of the Rankin/Bass childhood animated classic 1964 TV special here.

Triple Chocolate Macadamia Nut

Kisses Cookies

December 4: National Cookie Day

Islander likes to “aloha-fy” regular recipes by using ingredients from Hawaii. For a holiday cookie exchange on the mainland, she wanted to bake a familiar-looking favorite yet subtly share her culture in a cookie.  She decided on “Hawaiian-izing” a chewy chocolate drop cookie studded with chocolate chips/chunks and topped with a chocolate honi (kiss).

While Hershey’s produces a variety of Kisses (classic milk chocolate, special dark chocolate, limited edition fruit flavors, etc.), only in Hawaii are the milk chocolate macadamia nut Kisses available. She adapted the company’s recipe and included sugars (granulated white and golden brown) from C&H (California and Hawaii brand), organic vanilla from the Big Island, finely ground ala’ea (Hawaiian sea salt) and exclusive milk chocolate macadamia nut Kisses from Hershey’s and Mauna Loa to bake this chocolate triple threat “tropical-ized” treat. It was  a crowd pleaser at the holiday cookie exchange, especially with chocoholics.

For National Cookie Day and all the upcoming Kalikimaka (Christmas) related events this month, try baking these triple chocolate macadamia nut Kisses cookies and give the gift of aloha this holiday season.

Recipe

(Adapted from Hershey’s)

Ingredients

• 3-4 dozen Kisses (we used Hershey’s-Mauna Loa milk chocolate macadamia nut Kisses)
• ½ cup (1 stick) butter, softened
• ¾ cup sugar (we used C&H brand, granulated white)
• ¾ cup brown sugar (we used C&H brand, golden brown)
• 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)
• 2 eggs
• 1 tablespoon milk
• 2 ¼ cups flour
• 1/3 cup cocoa (we used Hershey’s brand)
• 1 teaspoon baking soda
• ½ teaspoon salt (we used Hawaiian sea salt, finely ground)
• 1 cup chocolate chips (we used Hershey’s brand semi-sweet)

Directions

Unwrap the Kisses and set aside. In a medium bowl, mix the flour, cocoa, baking soda and salt and set aside. In a large bowl or mixer, cream the butter with the sugars. Add the eggs and vanilla. Gradually stir in the flour mixture and blend well.

Fold in the chocolate chips/chunks. Roll one-inch balls from the dough. Place about an inch apart from each other on a lightly greased cookie sheet. Bake in a preheated oven at 350 degrees F for 10-12 minutes or until slightly flattened but set.

Remove the cookies from the oven.  While still hot, gently press a chocolate Kiss onto the center of the cookie. Transfer to a wire rack to cool completely.

Notes

• Our wedding favors featured Hershey’s “Hugs”—milk chocolate and sweet white cream-swirled Kisses—to represent our mixed marriage.
• Thanks to Islander’s parents for a care package containing the ala’ea (sea salt) and milk chocolate macadamia nut Kisses from Hawaii. Thanks to Lisa L. for the bottle of Big Island vanilla.
• During our move to New Jersey from Oklahoma, we drove long distance but made a delicious detour to Hershey, Pennsylvania. Our short stop on “The Sweetest Place on Earth” included a tour of Hershey’s Chocolate World where we rode through a simulated factory and learned how Hershey harvests cocoa beans and processes them into their products, such as chocolate bars, Kisses and more! We enjoyed eating the free samples at the end, of course, and roaming around the candy store. Islander even climbed on the Kissmobile!

Buttermilk Pie

December 1: National Pie Day

Our friend and wedding padrino (godfather), Marvin L., likes to entertain at his big bachelor pad in Oklahoma where we used to live. Originally from North Carolina, he adds a Southern accent to his socials and we were spoiled by sampling his regional recipes. Although we have had Southern-style cobblers and cakes, we thought one of his crustless pies was unique. Buttermilk pie, with an optional crust, is a creamy custard-like confection. Marvin shared with us his recipe, which is surprisingly simple to make and still sensational even with a crust! Whether with or without the pastry shell, try baking a Southern sweet treat—buttermilk pie—for National Pie Day.

Recipe

(From Marvin L.)

Ingredients

• ¼ cup butter or margarine, softened
• 3 tablespoons flour
• 1 ½ cup sugar
• 3 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 lemon, juiced
• 1 9-inch unbaked pie crust

Directions

Cream the butter with the sugar. Mix in the flour. Beat in the eggs. Pour in the buttermilk and mix well. Stir in the vanilla.

Squeeze the lemon juice through a sieve and stir well. Fill the pie crust with the batter. Place on a baking sheet and bake at 375 degrees for 50 minutes. Remove from the oven and transfer to a wire rack to cool completely. Refrigerate to firm up the filling. Slice and serve with whipped cream (optional).

Notes

• To prevent browning or burning of the edges of the pie, cover the rim with foil or crust shields.
• Other sources list National Pie Day on January 23 and National Pi Day on March 14 (3.14…).