KALLIE’S KITCHEN
Sweet dreams for the holidays By Kallie Schaefer
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o matter how much we plan, it seems we always run out of time to shop, bake, and take those moments to enjoy the magic of the holiday season. My solution? Combine all of those things by giving loved ones a gift that will be savored (while avoiding all mall lines). The recipes below are perfect for gift-giving – you can
package the mixed nuts in a mason jar with a festive ribbon, the white cranberry pistachio bark in a cute holiday themed bag, and bake the brownies in a disposable pan with personalized holiday card attached. Because the holidays are really about expressing an appreciation for the loved ones in our life, consider giving them a gift from the heart this year that will give them the sweetest of dreams.
WHITE CRANBERRY PISTACHIO BARK l ½ cup pistachios l ½ cup dried cranberries l ¼ teaspoon coarse sea salt l 24 oz. white chocolate chips Place the pistachios inside a small, sealed plastic baggie. Using the back of a rolling pin, smash them a few times to break into smaller pieces. Place a pot with 2-3 inches of water on the stove and bring to a low simmer over medium heat. Set a glass bowl on top of the pot, being sure it doesn’t touch the water and pour in the white chocolate chips. Stir frequently, until the chips have thoroughly melted and are smooth. Working quickly, spread the melted white chocolate evenly onto a cookie sheet that has been lined with parchment paper. Sprinkle the pistachios, cranberries and sea salt evenly across and lightly press down with your hands to make sure they are secure. Place in the refrigerator for 30 minutes to allow the white chocolate to harden. Remove from refrigerator and cut or break into pieces. Store in an airtight container in the refrigerator or at room temperature. 20 | N O R T H M A G A Z I N E | N O V E M B E R / D E C E M B E R 2 0 1 5
ABOUT THE AUTHOR
Kallie Schaefer is out to inspire people to get back in the kitchen to start cooking. She is a wife, a dogmom, a barista at a local coffee shop and a food blogger. She wants to show that you don’t need a culinary degree or any formal training to be able to put a delicious, homecooked meal on the table. www.kallieschaefer.com www.facebook.com/kallieschaeferrecipes
CINNAMON SPICED MIXED NUTS l ½ teaspoon cinnamon l ½ teaspoon ground ginger l 1 teaspoon sweet paprika l ½ teaspoon salt l ¼ cup brown sugar l ¼ cup butter l 1 cup salted peanuts l 1 cup unsalted whole almonds l 1 cup unsalted pecan halves l 1 cup unsalted cashews Combine the spices, salt and brown sugar and set aside. In a large dry pan, over medium-low heat, add the nuts. Cook, stirring frequently, until lightly toasted. About 5 minutes. Add the spice mixture and butter and stir thoroughly to coat all of the nuts evenly. Cook, stirring constantly, until the butter is mostly absorbed. About 4 minutes. Spread the nuts evenly on a parchment lined baking tray and allow them to cool completely. Store in an airtight container at room temperature.