Baked Potato Puff

Yield: 12 puffs

Ingredients

• 1 cup cooked, plain mashed potatoes (Yukon or Russet)
• salt and cayenne to taste
• small pinch of freshly grated nutmeg
• butter for the muffin tin

For the pastry dough:

• 1/4 cup water
• 2 tablespoons butter
• 1/4 cup flour
• pinch of salt
• 1 large egg

Directions

1. Butter a mini muffin pan
2. Make plain mashed potatoes, set aside
3. In a skillet, bring butter, water, and a pinch of salt to a boil over medium heat
4. Add flour and mix until it forms a dough
5. Transfer to a bowl and let cool ~5 min
6. Mix egg into the dough until you have a soft and sticky dough
7. Mix mashed potatoes and egg together, season w/ salt, cayenne, and nutmeg
8. Scoop into mini muffin pan
9. Bake ~20 min until golden brown (bigger batches take longer)

Pesto Sauce

Ingredients

• 4 c loose basil leaves (~2 bunches)
• 3 cloves garlic, peeled
• ½ c toasted walnuts
• ½ c Shredded Parmesan cheese
• Juice of 1 small lemon
• ½ c extra virgin olive oil (more if needed)
• ½ tsp black pepper
• 1 tsp kosher salt

Directions

1. Put basil, garlic, walnuts, Parmesan, and lemon juice in blender
2. Pulse a few times to break down basil
3. Add olive oil in a steady stream while pulsing until it’s mixed into a loose paste. Add more olive oil if too thick
4. Season with salt and pepper

Prep: 20 minutes

Total: 50 minutes

Servings: 9

Ingredients

• 18 peppermint candy canes (2 1/2 inch), unwrapped
• 5 oz vanilla-flavored candy coating (almond bark), chopped
• 1/4 oz white chocolate (melted)
• ¼ oz dark chocolate (melted)
• 2 teaspoons crushed peppermint candy canes

Directions

1. Line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.

2. In 2-cup measuring cup, put candy coating uncovered in pan, stirring until softened on medium heat. Then stir until melted and smooth. Measure and melt the ½ oz and ¼ oz of dark and white chocolate in separate pan then pour in pan with candy coating and stir.

3. Spoon or pipe candy coating with chocolate into centers of hearts to fill spaces. Sprinkle with crushed candy. Cool 30 minutes or until set.

Yield: 2 dozen cookies

Ingredients

• 1 box French vanilla cake mix
• 1/2 cup vegetable oil
• 2 eggs
• 8-10 drops green food coloring
• 1 cup + more for dusting powdered sugar
• ~24 fondant hearts; heart shaped candies or sprinkles
• food gel or icing, for securing hearts

Directions

1. Preheat the oven to 350 F. In a small bowl, stir together the boxed cake mix, vegetable oil, eggs and food coloring until a smooth doughy batter forms.
2. Scoop the dough into tablespoon sized balls. Roll the dough balls gently in your palms, then roll in powdered sugar until completely coated.
3. Arrange the dough two inches apart on baking sheets. Bake for 12-14 minutes, or until the cookies are puffed up. They will look underdone but will continue to cook and firm up after being removed from the oven. Cool completely.
4. OPTIONAL: If using fondant, create the hearts, varying in sizes, while the cookies are cooking and cooling. Let the fondant dry.
5. Dust the cookies with more powdered sugar through a mesh screen. Dab a tiny bit of icing or food gel onto the backs of the fondant hearts or sprinkles and press gently on the tops of each cookie. Serve to the Grinch in your life to show the true meaning of Christmas and enjoy!