Busy, busy December as always and what is really getting me by this holiday season is my French Press candy cane mochas with an untraditional shot of espresso. I make this little gem at home in my smaller press.

In your French Press:

2 ½ tablespoons your favourite ground coffee

1 tablespoon organic ground espresso beans

1 tablespoon organic hot chocolate

Pour in the water, wait five to six minutes, stir, and then press your French Press coffee. Put crushed peppermint candy cane bits in the bottom of your coffee cup and pour in your coffee. Add cream and sugar as desired. (Can also top with whipped cream and put some candy cane bits on top if you want to get really fancy).

Some of my favourite recipes this holiday season were my spreads and butters and appetizers.

Black Truffle and Garlic Butter

1 cup of butter or vegan butter

¾ teaspoon of minced garlic

2 teaspoons of black truffle oil

2 thinly sliced black truffles hacked to tiny bits

¼ teaspoon of organic cocoa powder

Whip together. Spoon into a small Mason Jar.

Curry Butter

½ cup of butter or vegan butter

½ teaspoon curry powder

½ teaspoon of turmeric powder

Sprinkle black pepper

½ teaspoon of honey

Whip together. Spoon into a small Mason Jar.

Garlic and Herb Butter

½ cup of butter or vegan butter

½ teaspoon of minced garlic

Sprinkle black pepper

½ teaspoon of basil

½ teaspoon of thyme

¼ teaspoon of oregano

Whip together. Spoon into a small Mason Jar.

Garlic, Herb, and Red Wine Butter

½ cup of butter or vegan butter

½ teaspoon of minced garlic

Sprinkle black pepper

½ teaspoon of basil

½ teaspoon of thyme

¼ teaspoon of oregano

1 tablespoon of a dry red wine

Whip together. Spoon into a small Mason Jar.

Smoked Oyster Dip

2 tablespoons of herb and garlic cream cheese

1 container of plain cream cheese

1 can of smoked oysters

1 tsp Worchester sauce

Whip together and spoon into a Ramekin. Cover and let refrigerator overnight for flavours to combine and serve on crackers and cucumber slices, use as a vegetable dip, or spoon onto crusty bread.

Relish Dip

¼ to ½ cup of Relish

1 package of cream cheese

2 tablespoons of yogurt

1 teaspoon of Worchester sauce

Using your electric mixer, whip the cream cheese. Stir the relish, yogurt, and Worchester sauce until well combined.

Use as a dip for crackers and raw veggies.

Ranch and Herb Cheese Ball

½ teaspoon of minced garlic

½ cup of shredded cheese cheddar 

1 package of plain cream cheese 

1 teaspoon of thyme

1 teaspoon of basil

¼ teaspoon of black pepper

½ cup of ranch dressing

In a bowl, whip cream cheese using an electric mixer. Add all other ingredients. Mix well.

Cover and refrigerate for an hour or overnight. To make one large cheese ball, shape the entire ball. Or can make two cheese balls by rolling half the mixture into a ball or then the second. Roll ball into shredded cheese, using your hands to pack it in. Cover or wrap in plastic wrap and refrigerate for an hour or overnight. Serve with crackers, vegetables, and additional spreads.

I started a Christmas cookbook a few years ago, and really haven’t had too much time to play with that this holiday season. Glancing through it, I realized I haven’t even put the big gun dessert recipes in (like my Nana’s Gingerbread Recipe), our Dutch Family Christmas Almond Ring, and my Grandmother’s Apple Dumplings and Cameral Sauce.

                I always bring the dessert to Christmas dinner to my parents. My Grandmother’s Apple Dumplings are a must with the cameral sauce and since her passing they are that much more special. However, one of my family members doesn’t care for them. He isn’t a pie person of any kind. So, this year (as well as the dumplings) I am making a chocolate cake just for him. With a chocolate cream cheese icing. That part is all for me.

Chocolate Cake with Chocolate Cream Cheese Icing

To Make the Chocolate Cake:

3 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup of butter

1 1/2 cup of sugar

3 large eggs

2 egg whites

1 teaspoon vanilla

1 1/2 cups of butter milk

3 squares of baking chocolate, melted. Or, in a small bowl, mix together 3 tablespoons of cocoa powder, 6 teaspoons of sugar, and 3 tablespoons of oil. (1 tablespoon of cocoa, 2 tsp of sugar, and 1 tablespoons of oil equals 1 square of baking chocolate)

Cream butter and vanilla together. Cream together butter mixture and sugar. Cream together butter mixture and chocolate. Add eggs and whites one at a time, beating well. Combine dry ingredients in a separate bowl. Rotate adding milk and dry ingredients to the bowl, a little at a time, starting and ending with the 1 cup of milk.

Bake in a 350 oven for layer cakes 25 to 30 minutes and 1 hour for a large cake pan

Chocolate Cream Cheese Icing

1 package of cream cheese

6 tablespoons of raw cocoa powder

¾ cup of butter

1 teaspoon of vanilla

Whip well

Whip in 3 cups of icing sugar, 1 cup at a time

Whip in 2 to 3 tablespoons of cream (one at a time) or until spreadable