Visions of sugarplums

The newly minted Top Chef Just Desserts season has kicked my sweet tooth into overdrive. (What’s with all the drama, by the way? An open plea to Top Chef producers – PLEASE just stick to the food. Leave the whining, bitching and bipolar episodes to Hell’s Kitchen. I expected more a little more from you. Here’s hoping you’ll redeem yourself with Top Chef All Stars…)

The holidays demand sweets. That’s just all there is to it. When I was growing up, one of the events I most looked forward to was our church’s annual holiday tasting party. Each year on the first Sunday evening of advent, the church played host to a huge seasonal program. Following the big show, the tasting party would take over the basement to offer table upon table laden with every imaginative use of sugar one could fathom. All created by the loving hands of the church ladies and you know as well as I do, no one cooks like a church lady.

Here how’s it worked:  you’d grab a paper plate and troll the aisles, loading up with anything that struck your fancy. Cookies, brownies, buckeyes, cupcakes, Rice Krispies treats, bars, chocolate-covered whatever, sweet Chex mix, corn flake wreaths, peanut butter fudge, butterscotch chow mein noodle haystacks… good grief. It’s enough to send me into sugar shock just thinking about it. Looking back, I’m not sure how it was successfully managed, but it was. I don’t think actual fights broke out over the last item on any given plate, but the potential was definitely there. I do seem to remember an awful lot of hyper children running around that basement.

Every year around the first of December, I start sorting through my cookie recipes, intending to recreate some old favorites and maybe try a few new ones. I even picked up a jar of red and green holiday sanding sugar at Michael’s the other day in anticipation of this year’s baking extravaganza.

I’d like to try my hand at sugar cookies and gingerbread men, but I’ve traditionally not had good luck with these kinds of dough. In fact, the last time I attempted to make gingerbread men, I recall spending an entire afternoon painstakingly mixing, rolling, cutting, decorating and baking them, only to bite into one and discover that it tasted like nothing but straight-up flour. Bleh.

To me, nothing says Christmas like the winning combination of chocolate and mint. (It even brings back fond memories of mixing up mugs of peppermint schnapps-spiked hot chocolate in my IU dorm freshman year.) I’ve got a wickedly decadent recipe for crème de menthe brownies, and another for double chocolate chip cookies with crushed candy canes that I plan on dusting off within the next week or so.

Creme de menthe brownies

I’m all for collecting other ideas and suggestions. If you’ve got a favorite cookie recipe, holiday or otherwise, feel free to post as a comment below. In the meantime, here’s a recipe I made several times last year to much acclaim. It’s super easy, doesn’t require many ingredients to fuss with, and is consistently delicious. Enjoy – and bring on the sweet eats!

Cookies ‘n creme fudge

3 (6 ounce) packages white chocolate baking squares

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

1/8 teaspoon salt

3 cups crushed Oreos (it could be fun to experiment with other cookies as well)

In a heavy saucepan over low heat, melt the white chocolate squares, sweetened condensed milk and salt. Remove from heat and stir in crushed cookies.

Spread evenly into a wax paper-lined 8-inch square pan. Chill 2 hours or until firm.

Turn fudge out onto a cutting board; peel off the wax paper and cut into squares. Keep refrigerated until ready to serve.

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