White Chocolate Fruit 'n' Nut Bark

Again, I didn't modify this recipe at all, but you can use whatever you want in this bark: peanuts, walnuts, almonds, cherries, apricots...whatever your tongue prefers!

PS: the original recipe was half of what I made and listed below, but since I had the chocolate to use and didn't want it to go to waste, I doubled the recipe.

2 lb white chocolate, cubed/chopped
1 C dried cranberries
2 C shelled pistachio nuts

Place a sheet of foil on a baking sheet and set aside.

Remove the shells from the nuts and combine with the cranberries; set aside.

Add 2" water to a sauce pan. Bring to a boil. Add a 2nd and smaller sauce pan to the larger pan to create a double boiler.

Add the chocolate to the smaller pan.

Allow the chocolate to melt slightly and stir throughout the entire melting process. (Remember: use a heat-resistant spatula!) If you see any bubbling, briefly remove the top pan from the heat and remove once it's cooled (only a few seconds are required for this.) Continue to stir throughout until the chocolate has melted.

Quickly add the berries and nuts to the chocolate. Stir until they are covered in chocolate. Pour the mixture onto the foiled baking sheet and spread thin (about .25".)

Cool completely, break and enjoy!

Sweet 'n' Citrus Pecans

4 C (1 bag) unsalted and untoasted pecan halves
1 egg white
2 T orange zest
.5 C sugar
1 tsp coarse salt
1.5 tsp chili powder
.5 tsp chipotle powder (optional; use cayenne if you prefer more heat)
dash fine-ground pepper

Heat oven to 225 F. Line a baking sheet with parchment paper and set aside.

Combine orange zest, sugar, salt and spices in a small bowl.

In a separate bowl, coat the nuts with the egg white. Transfer the seasonings to the pecan bowl, and pour back and forth between bowls until the nuts are evenly coated with seasoning and egg.

Spread the nut mixture evenly onto a baking sheet. Bake for about 1 hour, or until the nuts appear dry.

These can be stored in an air-tight container. For healthier modifications, you can reduce/eliminate the salt and/or sugar content. (Since it's the holidays and these are going to be given as gifts, I used the original recipe since I am not sure what everyone else prefers.)

1 serving = .25 C
 200 cal
 17 g fat
 95 mg sodium
 9 g carbs = 1 g dietary fiber
                 8 g sugar

Nutmeg Sparklers

Here's a recipe that I've come across and it is a great cookie. I would add more nutmeg to taste, but it's a powerful flavor, so be careful if you aren't sure of your audience's preference.

3-4 T red/green sugar (optional)
1 tsp ground nutmeg (separated into 2 1/2 tsps)
3 C whole wheat flour
2 tsp cream of tartar
1 tsp baking soda
pinch of salt
1 C margarine (I used Imperial)
1.5 C sugar
2 eggs
1 tsp vanilla extract

Heat oven to 400 degrees.

Combine the colored sugar with 1/2 tsp nutmeg; set aside

In a large mixing bowl, combine the dry ingredients: flour, cream of tartar, baking soda, salt and remaining nutmeg. Set this bowl aside.

Cream the butter and sugar.
 

Add the egg and vanilla, mixing at a low speed until blended.

Slowly add the dry ingredients to to this bowl. (It helps to add just a little bit at a time so that it doesn't poof all over the place.) The dough will be sticky and fluffy.

Roll the dough into 1" balls and dip them in the colored sugar/nutmeg mixture. Place on an ungreased cookie sheet several inches apart. (I was able to fit a maximum of 2 dozen cookies on 1 sheet.)

Bake for about 10 minutes, or until the centers of the cookies are firm. 

Yield: 8 dozen cookies