Are you getting ready for the holidays? I like to cozy up to a nice cup of hot chocolate every time the moment presents itself. Just got home from holiday shopping at Walmart? A cup of hot chocolate. Gonna decorate the tree? A cup of hot chocolate. Baking cookies? A cup of hot chocolate. Christmas morning? You get the picture. My grandfather always sipped on a cup of hot chocolate during the holidays growing up and I followed suit, except this year I wanted to make it more interactive for my son, and possibly give my hot chocolate away as a gift. I thought “how can I transform that holiday magic from my cup into gifts for my family and friends?”  I decided to make hot chocolate cubes, that could be stirred into a cup of hot milk, and or be eaten as a lollipop. Wrap them up and tie them with a bow.

Ingredients for hot chocolate cubes:

• Chocolate chips or pieces (semi sweet, milk chocolate, dark chocolate, or white)
• Silicone ice cube tray
• mini marshmallows
• candy cane sticks
• christmas sprinkles
• lollipop sticks

Directions:

1. In a double boiler melt chocolate. (If you don’t have a double boiler: place water in a pot over a high flame then place a metal bowl over the boiling water in the pot and put the chocolate in there, stir till melted.)
2. Pour melted chocolate into silicone ice trays (fill 3/4 of the way up) and place in the fridge for 25 minutes. 
3. Remove from fridge and insert candy cane sticks, decorate with marshmallows, sprinkles, and for the cubes without a candy cane stick insert a lollipop stick. 
4. Place back in the fridge for 2 hours.
5. Remove from fridge and let sit for 5 minutes, then carefully push them out of the silicone ice cube tray. 
6. If you wrap them up they work great…
7. Or stir one into a cup of hot milk and embrace the warm chocolate beverage.  They’re great for coffee as well. 
8. Enjoy!

Here’s the skinny… My mom and Auntie Rosie have been on a crafting roll lately…. Every time I check in with my Mom she goes on and on telling me about the candy wreaths her and my aunt have been making, if that’s not enough she’s even sending pictures and blowing up my instagram feed with her crafty creations. I have to admit…. I was a little jealous I couldn’t join them due to an over abundance of work this year. Usually I’m in the thick of the craft projects with them.

A few days later my Mom and I were doing our weekly run to Walmart for all things needed, and she says to me “Are you sure you don’t have time to make a candy tree? We could buy everything here at Walmart, then go home and make some. It won’t take that long.” I got so happy, I smiled and said “Alright. Twist my arm to spend some quality Mom and daughter time making food crafts!” She new I was bummed and was dying to get crafty…. plus I knew I could always share / blog about it.

Once my tree was done, I thought it to be so whimsical and old fashioned at the same time. I imagined it being part of the set of an old Rudolph cartoon with a blaze of snow blowing past it. My Mom and I placed our trees side by side when we were done and photographed them. She made her’s covered in gummy bears and I made mine of sour cherry candies with a white star on top. HAPPINESS = A MERRY CHRISTMAS

What you’ll need for a Candy Christmas Tree:

• glue sticks
• glue gun
• styrofoam cone
• styrofoam circle stand / base for cone (optional)
• green tape (or any other color that suits your needs)
• candy
• sequins ribbon (optional)
• craft stars
• garland / tinsel
• scissors

Instruction:

1. Plug in glue gun and insert glue stick…allow to get hot.
2. Glue base/stand to styrofoam cone.  
3. Working in 2 to 3 inch long pieces, cover the cone from top to bottom in tape. 
4. Once the entire cone is covered, tape up the bottom and top too.
5. Using little dabs of glue from the glue gun, stick on the first piece of candy. Work your way all around to form the first ring. 
6. Then measure the circumference of the tree with the sequin ribbon. Cut where the two ends meet and glue it on between each roll of candy rings. 
7. Once you reach the bottom glue the garland / tinsel around the bottom of the base. 
8. Either glue the star directly on top of the tree or I used pom pom balls between the tree and the star.
9. It’s that simple.
10. Enjoy!

Do you ever make things in advance to try them out? You know, like try a recipe a few weeks in advance before a party. I’m a little crazy like that. Well I don’t know if you can call it crazy…. I like to think of it as uber prepared. That happened this past weekend. It had been a year since the last time I made ponche, I make it annually but like to change little things here and there each year.  I think the truth of the matter is I was looking for a reason to make ponche, and Walmart tempted  me further by having everything I needed to make it right there in the store. As I walked down the isles I filled my cart up with apples, prunes, raisins, sugar cane, and tamarindo. I told myself as I pushed the cart that I was gonna have my Christmas party / posada in a few weeks and I had to give my ponche recipe a spin. That was enough to convince me, as everyone knows you can not have a posada without a good pot of ponche. Next thing I knew I was home peeling my tamarindo pods and coring my apples. A few hours later my house smelled of Christmas…. the weather was cold outside and my hands warm wrapped around my gorgeous ponche.

Ingredients for ponche:

• 2 – gallons water
• 15 – tamarindo pods (peeled and devein)
• 18 – dried hibicus flowers
• 4 – cinnamon sticks
• 20 – tejocote
• 5 – apples (cut in half and cored)
• 15 – guavas
• 1/2 – cup raisins
• 20 – prunes (pitted)
• 3 – piloncillo cones

Directions:

1. Peel and devein tamarindo. 
2. Cut apples in half and core.
3. Place all ingredients in a large pot over a high flame and bring to a boil. 
4. When the mixture starts to boil,  lower flame to low/simmer and cover with a lid.
5. Cook for 3 hours. 
6. Remove from flame and serve hot. 
7. Enjoy!

Here is a little snippet of how to devein a tamarindo pod.

Sometimes, just sometimes life hands over a project that is usually hard and makes it so simple you have to do it.  Allow me to start by saying I have been making gingerbread house every year since me and my fiance got together. Initially (over 11 years ago) I had started by doing the whole thing from scratch, but for some reason one of the walls wouldn’t fit perfectly or it would crack. Then a few years later I found a kit where all the pieces came in the box, and you could assemble the house when you got home with a little help from some royal icing. This year I was strolling around Walmart buying some supplies for some posts among other things, and saw a mountain of gingerbread houses for sale. These were no ordinary gingerbread houses….. these were pre-assembled for you. I quickly threw an arm full of boxes in the cart and said to my fiance…. we have to make a few  gingerbread houses now. Then I tilted my head to the candy isle to go find some supplies to further decorate my house. YES, the box comes with candy and royal icing in it, but I wanted to get a little more fancy with it. Can I just say WALMART has the BEST candy isle EVER! I love all the holiday candy they carry. Among the chocolates and chewy fruit candies I found a cute peppermint candy tree (It was only $1.50, I don’t know why I didn’t buy more) … I knew it was going to look fabulous in front of my gingerbread house.

Tips for making a gingerbread house:

• Construct on a plate or dish that the house will live on. That way you can move it around during the holidays to fit your needs.
• I like to use cereal (frosted mini wheats) as the roof.
• Break to candy canes together to form a heart, then place them on a piece of wax paper and bake for 3 minutes at 350 degrees fahrenheit. Then peel the hearts off and use them as you wish. I used mine as a huge window this year.
• If you make several you can give them away as centerpieces for the holidays. Or take it with you to a holiday party as a gift for the host.
• I sometimes put a round mirror in the front of the house to create an illusion of a  frozen patch of water.
• I cover the plate in shredded coconut to make it look like a snow covered ground.
• Cut pieces of candy to fit the length of the roof or walls.
• Choose a color theme and buy the kind of candy that will help accomplish the look you want.

Here is a little instagram of my finished gingerbread house:

I love having a few pounds of turkey in the fridge. I make sure to make enough during the holiday season for all the leftover meals. There is so much you can do with leftover turkey, but one of my favorites is turkey in mole or turkey mole enchiladas. If I have big pieces then I simmer them in mole, but if I have little scraps here and there I shred them up and make a batch of enchiladas. I know you’re thinking “Who in their right mind has time to be making mole?” Well making mole from scratch is a daunting task, but lucky for all of us mole can be bought in a jar, and with a few added ingredients made into a divine sauce. It’s the best mole shortcut, and only takes a few minutes. What I love best is my local Walmart sells the mole in a jar and all the other key ingredients. This is a great meal to make with leftover turkey, and it veers away from the typical cranberry spread turkey sandwich. I like to invite friends over that I may not have been able to see over Thanksgiving, and let them think I slaved away in the kitchen to make them this dazzling meal. Even though I’m sure I just gave myself away with this post. Hee-Hee, now you know. I am going to include step by step photos of the entire process to show you exactly how to do it. Enjoy your leftovers!

Ingredients for turkey mole enchiladas:

Turkey filling:

• 2 – tablespoon olive oil
• 2 – cup onion (chopped)
• 2 – teaspoon garlic (chopped)
• 6 – cups shredded leftover turkey
• 1/2 – teaspoon oregano
• 1 – teaspoon Lawry’s
• 8 – tablespoons chicken broth
• 2 – cups grated queso quesadilla, or grated jack cheese, or crumbled queso fresco

Mole:

• 1 – jar Dona Maria mole
• 4 – cups chicken broth (boiling)
• 1/2 – cup salted peanuts
• 1/2 – cup raisins

Other Ingredients:

• 1 – cup vegetable oil
• 24 – king size corn tortillas
• toasted sesame seeds

Directions:

1. In a large frying pan over a medium flame add in olive oil and allow to get hot.
2. Add in onions and saute until translucent for about 7 minutes.
3. Add in garlic and continue to stir for about 2 minutes.
4. Add in turkey, oregano, and Lawry’s stir to combine and continue cooking for 10 minutes. 
5. Add in chicken broth, mix, and set to the side.
6. Mole: In a blender add in mole, chicken broth (boiling hot), peanuts and raisins.   
7. Blend on high until smooth. Set to the side. 
8. Preheat oven to 350 degrees fahrenheit.
9. In a small frying pan over a medium low flame add in vegetable oil and allow to heat.
10. Dip one tortilla at a time into the hot oil and fry on each side for 1 to 2 minutes or until hard but still bendable. 
11. Place fried tortillas in a baking dish. Then a few at a time add 2  tablespoons of turkey mixture to the center of the tortilla. 
12. Top the turkey mixture with 1 tablespoon of grated cheese, then roll the tortilla up to create a tube shape. 
13. Place all the enchiladas in a the baking dish, then pour the mole over the top.   
14. Place in the oven for 15 minutes.
15. Remove from oven and pour additional mole over the top and sprinkle with sesame seeds. 
16. Enjoy!

I’m a Thanksgiving cook. I live to get a bird in the oven and dress it up and carve it and serve it to my loved ones. I think about my Thanksgiving menu weeks in advance and always buy a turkey either frozen or fresh when I could find a good deal. I sometimes make one in advance…. because I just can’t wait. Plus I like to make other things out of turkey, so I like to have plenty leftover.

The other day I was at Walmart and couldn’t believe how good of a deal I found…. I thought is this a deal or a steal? I grabbed a 12 pound turkey and brought it home to thaw. A few days later I removed the neck bone and packet of giblets from the cavity, made a simple brine, and let my turkey soak up the salty water. After a 24 hour bath for the bird, I decided it was time for a marinade. I put together a simple combo of white wine and orange juice and let my turkey now sit in a tangy boozy orange marinade for a few hours. When I was ready to get started I pulled my bird from the liquid and pat it dry. Placed it in a roasting pan propped up by a sliced onion and some carrots. I shoved pieces of butter wrapped in fresh basil under the skin and then added teaspoons of minced garlic and chile pepper flakes. The turkey baked in a total of 3.5 hours and made for a spectacular dinner. I recommend never going over 12 pounds when baking a turkey. A smaller turkey stays more moist and if feeding a bigger amount of people, then bake two.  Here are a few of my best tips.

How to brine a turkey:

• 2 – gallons cold water
• 1 – cup kosher salt
• 1/4 – cup sugar
• 1 – 12 pound turkey

Directions:

1. Remove turkey neck bone and giblets. Rinse the turkey. 
2. In a large pot add water, salt and sugar. Mix until salt and sugar are completely dissolved.
3. Place the turkey in the brine and place in the fridge for 12 hours. Make sure entire turkey is covered in the brine.
4. Remove from liquid and rinse. Pat dry with paper towels and get ready for marinade.

How to marinade turkey:

• 1.5 – liters pinot grigio or other white cooking wine
• 2.78 – quarts orange juice (with pulp)

Directions:

1. Place turkey in a large pot.
2. Pour wine and orange juice over the top of the turkey. 
3. If a little bit of the turkey is still poking out of the top you can either soak some cheese cloth with the marinade and place it on top. Or you can rotate the position of the turkey half way through the marinade time. 
4. Cover and place in the fridge for as little as 2 hours and up to 8 hours. The longer you leave the turkey in the marinade the stronger the flavor. Do not exceed the 8 hour mark or the marinade will make the texture of the meat mushy.
5. Remove from marinade and pat dry.

How to bake and dress a turkey:

• 1 – onion (chopped into 4 parts)
• 2 – carrots (peeled and tops removed)
• 2 – sticks of butter
• 1/2 – cup fresh basil
• 2 – tablespoons minced garlic
• 1 – teaspoon chile pepper flakes (the kind you put on pizza)
• bay leaves
• olive oil
• roasting pan

Directions:

1. Preheat the oven to 325 degrees fahrenheit.
2. In a roasting pan place onion and carrots in to keep the turkey elevated. 
3. Pull the skin on the top of the turkey away from the meat by sliding your hand under the skin to create a pocket. 
4. Wrap fresh basil around butter cubes and shove under the skin. 
5. Then in a small bowl combine minced garlic and chile pepper. Mix to combine. Add under the skin and massage in with your hand. 
6. Add bay leaves into the center of the turkey along with any left over butter, garlic or onions.
7. Then with a pastry brush add a little olive oil to the entire outside of the bird for a crisp appearance. 
8. Bake for 15 to 17 minutes uncovered per pound. I baked my 12 pound bird for 3.5 hours. 
9. Remove from oven and cover it/ tent it with aluminum foil and allow to sit for 30 minutes before carving.
10. Remove foil and carve.
11. Enjoy!

Yes, I have been known to tag along with my Mom every where she goes, and she loves to go to Walmart. Every Monday, like clockwork she makes her Walmart grocery run, and I come along and pick up the items I need too. This past Monday as we were driving, I was saying I wanted to do some kind of edible Thanksgiving craft with my son. The craft would serve as an introduction to the holiday and somewhat explain to him what the feast represents in the simplest form. My Mom asked what I was going to make, and I told her I would probably make some type of rice krispie treat since I know that is something he will definitely eat. Sometimes a food craft is the best way for me to teach my 4 year old the joys of the holidays. That’s the exact method my Mom and Aunts taught me with.

Enjoy your Thanksgiving holiday and make this cute little craft with the kids before the feast. It also would be a fun activity for the kids to partake in after the holiday dinner. Keep them busy decorating their own dessert. 🙂

Ingredients for Thanksgiving rice krispie turkey treats:

• 3 – tablespoons butter (plus a little extra to rub on your hands)
• 1 – package (10 ounces) jet-puffed marshmallows
• 6 – cups rice krispies cereal
• frosting or royal icing
• pretzel sticks
• colorful licorice
• candy corn
• edible candy eyes

Directions:

1. In a large pot over a low flame add in butter and stir until melted.
2. Add in marshmallows.
3. Stir until completely melted. Remove from flame.
4. Stir in the rice krispie cereal in until completely coated. 
5. Butter your hands, and spray a 1/2 cup measuring cup with non stick spray.
6. Fill the measuring cup with the warm cereal mixture.
7. Shape with your hands to form a ball. Repeat till all cereal mixture is gone.
8. Place cereal balls on a baking mat or lined cookie sheet. 
9. Allow to cool for about 30 minutes.

Let’s Decorate:

First start by sliding pieces of licorice onto a pretzel stick. Leave about 1/4 of an inch at the bottom of the stick exposed. This will be the part that you stick into the rice krispie treat ball to form the feathers of the turkey.

Once all licorice feathers are in place in the back of the turkey body, it is time to work on the face. Using frosting or royal icing stick a candy corn into the front center of the ball. Then stick two candy eyes about the candy corn.

I also added two candy corn to the bottom as feet and two to the side as wings. There are no rules….. Have fun with your turkey!