A PANFORTE TO DAZZLE CHOCOLATE LOVERS!

Chocolate Panforte

Panforte

CHOCOLATE PANFORTE

For those unfamiliar with this very special holiday treat, panforte is a divinely rich confection packed with dried fruits, nuts, and spices, baked in a 7-or 8-inch slab, and coated with confectioner’s sugar. The traditional Italian recipe contains glazed fruits, but I much prefer the sweet, tangy flavor dried fruits contribute to the recipe. When chocolate and lots of spice is added to the mixture, each bite becomes pure nirvana, delivering a delicious melt-in-the-mouth medley of fruit, nut, spice, and chocolate flavors all at once. In other words, all those heavenly flavors and textures you could possibly desire in a holiday candy.

This recipe is ideal for plan-ahead kitchen wizards who love to make their cookies and confections well-ahead of the holiday and freeze or refrigerate them. Then, when they need them, they can easily reach into the fridge or freezer and the muss and fuss is well behind.

Chocolate PanforteDuring the autumn season, I make several batches of panforte, wrap them in double layers of plastic wrap, and tuck them into the fridge. Knowing I’ll be entertaining and going to several parties during the holiday season, my early prep serves me quite well.

A homemade panforte also makes an fabulous gift that can be safely shipped to friends and family across the country without spoilage. Once they taste, the lucky recipients will send you messages filled with OMGs!

Panforte

Entertaining at home during the holidays, I like to serve the panforte as an extra treat. Several hours before dessert time, I remove the panforte from the refrigerator and allow it to come to room temperature for best flavor. Then, I unwrap a slab and put it on a colorful plate garnished with real or plastic holly. If the panforte is the only dessert, I’ll cut it into thin wedges like a pie. When serving it along with other desserts, I cut it into bite-size pieces, about 1-inch square. Because it’s quite rich, a little goes a long way.

Panforte makes an impressive homemade gift. Before gifting, tie a holiday ribbon over the plastic wrap, make a large bow, and present the panforte with a happy holiday wish. I like to add a touch of holly to the wrapping–it does such a great job of conveying the holiday message and makes an attractive addition to the presentation.

Here’s the process: Line the pie pans with parchment. Roast the nuts. Cut the fruits, Combine the fruits. Add spices and nuts. Make syrup and add to mixture. Spoon and press into parchment-lined pans. Bake. Cool. Dust with confectioner’s sugar. Ready to wrap.

Chocolate PanforteChocolate Panforte

 

Chocolate PanforteChocolate Panforte

Chocolate PanforteChocolate Panforte

Chocolate PanforteCHOCOLATE PANFORTE

Yield: four 8-inch round slabs

Panforte

2 cups pecansChocolate Panforte

1 3/4 cups walnuts

1 1/4 cups almonds

1 cup dried dried apricots, diced (i used Melissa’s)

1 cup flour (oat, all purpose, or whole wheat pastry flour)

3/4 cup plus 2 tablespoons organic sugar

1/2 cup raisins

1/2 cup chopped dates

1/2 cup sweetened dried cranberries (I used Melissa’s from melissas.com)

Zest of 1 lemon or orange

1 tablespoon plus 1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmegChocolate Panforte

3/4 teaspoon ground cloves

3/4 teaspoon ground cardamom

3/4 teaspoon ground black pepper

Chocolate Syrup

1 cup organic sugar

1 cup agave nectar

4 ounces unsweetened chocolate, broken into several pieces

1 cup powdered sugar

Preheat the oven to 350 degrees F. and have ready 2 large rimmed baking sheets and four 8-inch pie pans or cake pans lined with enough parchment to drape generously over the sides. Place 2 pans on each baking sheet. Set aside.

TO MAKE THE PANFORTE, spread the pecans, walnuts, and almonds on one of the baking sheets and toast them in the oven for 9 minutes. Immediately transfer the nuts to a large platter to cool and turn off the oven.

In an extra large bowl, combine the apricots, flour, sugar, raisins, dates, cranberries, lemon zest, cinnamon, nutmeg, cloves, cardamom, and pepper.

When the nuts are cool, add them to the bowl and mix well to distribute the ingredients evenly. Set aside.

TO MAKE THE SYRUP, combine the sugar and agave nectar in a 2 to 3-quart saucepan and mix well. Put the chocolate in a bowl and place it near the stove-top. Attach a candy thermometer to the side of the saucepan and place the pan over medium-high heat. Boil until the temperature reaches 225 degrees F., approximately 5 minutes. This can happen very quickly. Do not stir during the boiling.

Turn off the heat as soon as the mixture reaches 225 degrees F. and stir in the chocolate. Continue stirring until the chocolate is completely melted.

Pour the chocolate syrup into the fruit-nut mixture and use a heavy-duty wooden spoon to stir and coat the ingredients completely. The mixture quickly becomes quite stiff and you’ll need to apply muscle power to combine the syrup and fruit-nut mixture.

Preheat the oven to 325 degrees F. Use a metal spoon to distribute the mixture equally among the prepared pans, a heaping spoonful at a time, packing it down before adding another. Bake for 30 minutes. Let cool completely for several hours before removing the panforte slabs from the pans.

Then, carefully, remove the parchment from each slab and dust each heavily with the powdered sugar on both sides, using your hands to coat them completely.

TO SERVE THE PANFORTE, use a sharp, heavy-duty knife to cut the panforte into very thin wedges or into 1-inch pieces. If not serving right away, double-wrap each panforte in plastic wrap. The panforte will keep for a month or two at room temperature or for 1 year in the refrigerator.

Panforte

CRANBERRIES COME TO BRUNCH DRESSED IN HOLIDAY RED!

 Cranberry Muffins

CRANBERRY MUFFINS

If you’re a cranberry lover like I am, you, too, will revel with joy at the sight of these voluptuous golden muffins with a fluff of bright red berries on top and a confetti of cheery red bits of cranberries dotted throughout the batter.

The sweet-tart flavor blend is heavenly–that first bite will confirm that. But don’t take my word for it–bake up a batch of these little sweeties and I’ll bet you’ll find these muffins just as irresistible as I do.

They’re ideal breakfast treats with their hearty base of rolled oats and delicate sweetness. To create a crunchy texture, add 1/2 cup of chopped walnuts, pecans, or hazelnuts.

For an appealing holiday Brunch, I like to make the Cranberry Muffins along with another Cranberry Muffinsmuffin variety. I can make them in advance and tuck them into the freezer. About 20 minutes before serving, I take them out of the freezer and put them on a parchment-lined baking sheet. Then, I tuck them into a preheated 375-degree F. oven and in 20 minutes they’ll start to fill the kitchen with crazy-tempting aromas.

I always include a colorful fruit salad with chopped apples, pears, Fuyu persimmons, navel oranges, strawberries (if they look plump and fresh) and pomegrante seeds. If I can find some beautiful red or black grapes, those add a wonderful touch of color and rich sweetness.

Vegan sausages, either homemade or prepared, always make a tasty and very satisfying addition to a festive holiday Brunch. And the finishing touch can be a steaming cup of herbal tea, coffee, or hot chocolate.

This recipe makes a dozen muffins, but could easily make two recipients happy with a wrapped box of half-dozen each. To spread the joy even further, follow the suggestion below to create four dozen adorable little mini muffins and package them in small gift boxes tied with holiday ribbons.

 Cranberry Muffins

CRANBERRY MUFFINS

Yield: 12 muffins

1 1/4 cups soymilk

1 tablespoon apple cider vinegar, rice vinegar, or distilled vinegar

2 1/3 cups fresh cranberries, divided

3/4 cup plus 1 tablespoon organic sugar, divided

2 cups whole wheat pastry flour

1 1/4 cups wheat bran

1/2 cup old fashioned rolled oats

1/2 cup golden raisins

2 teaspoons baking powderCranberry Muffins

1 teaspoon ground cinnamon

1/2 cup ground cardamom

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup mashed ripe banana

3 tablespoons organic canola oil

3 tablespoons maple syrup

1/2 teaspoon vanilla

  1. Preheat the oven to 400 degrees F. and line two 6-section muffin pans with paper baking cups or use an ungreased 12-section silicone muffin pan. Put the muffin pans on a large rimmed baking sheet.
  2. Pour the soymilk into a medium bowl and add the vinegar. Stir well and set aside to sour.
  3. Coarsely chop the cranberries in the food processor. Remove 1/3 cup of the cranberries to a small bowl and stir in 1 tablespoon of the sugar. Set aside for the topping. Transfer the remaining 2 cups of cranberries to a large bowl and add the remaining 3/4 cups sugar.
  4. Add the flour, wheat bran, rolled oats, raisins, baking powder, cinnamon, cardamom, salt, and baking soda to the bowl and stir well.
  5. Stir the bananas, canola oil, maple syrup, and vanilla into the soured soymilk and mix well. Add the wet ingredients to the dry ingredients and mix thoroughly to form a thick batter.
  6. Spoon the batter into the prepared muffin pans, filling each section to the brim. Place a dollop of the reserved cranberry topping onto the center of each muffin and bake for 28 to 33 minutes or until a toothpick comes out clean. Cool the muffins 10 to 15 minutes before removing.

Cranberry MuffinsNote:

Because cranberries are so seasonal, you may consider substituting fresh apples, pears, peaches, nectarines, plums, apricots, or berries to enjoy this tasty recipe year round.

Suggestion:

Turn your one-dozen muffins into four dozen of the cutest little mini muffins you’ve ever seen by baking them in mini muffin pans. Baked in metal mini pans, the muffins will be done in 12 to 14 minutes. The silicone mini muffin pans make slightly larger minis and will bake in 15 to 20 minutes.

To prepare well ahead of the holidays, put the baked mini muffins on metal or plastic dishes or trays and tuck them, uncovered, into the freezer. When completely frozen, transfer the muffins to a heavy-duty plastic bag and seal tightly. Frozen, the muffins will keep for 3 to 4 months. Be sure to defrost the muffins before packaging them for gift giving.

HELP SANTA DELIVER HOMEMADE GIFTS!

 Scrub bestGRAPEFRUIT AND POPPY SEED SUGAR SCRUB

For the friend or family member who really adores body care products, this homemade, Bow w:pineconecreamy white and almond-scented body scrub makes such a welcome holiday gift. Also unique is that a body scrub makes a delightful departure from the calorie-laden baked goodies that are so popular for holiday gifting. And it takes practically no time to whip it up in your home kitchen.

Recipe by Poppy of Bunny Kitchen

Poppy portrait w:kittiesI have always had a deep connection with animals as far back as I can remember. It probably comes as no surprise, therefore, that I became a strict vegetarian at the age of 6 and am now a devout vegan in my twenties. I work in a wildlife hospital, treating and rehabilitating all kinds of wild animals for the hopeful eventual release back to the wild.

I am also studying in my final year forBow Hanukkah a degree in Animal Management, carrying out research into a disease affecting pigeons and other birds which causes great suffering, yet is much unstudied.

I share vegan recipes, DIY tips, inspirational animal stories and general health resources on Scrub side viewmy blog which has evolved somewhat over the years from an amateur baking blog to a fully vegan blog.

My spare time is usually centred around food, I love getting creative in the kitchen along with spending time with my 24 rescued pets!

GRAPEFRUIT AND POPPY SEED SUGAR SCRUB

Bow red & greenThis super exfoliating and pretty polka dot sugar scrub can be mixed up in minutes.

Per cup of scrub, mix together:

60ml/1/4 cup almond oilScrub top view

200g/1 cup granulated sugar

1 tablespoon poppy seeds

A few drops of vitamin e oil (optional)

 Then stir in:

8 drops of grapefruit essential oil.

 Jar and label and give as a thoughtful gift.

The finishing touch is a puffy, colorful bow taped to the top or one that’s wrapped around the jar.

Bow horiz