17-25: Almond Rolls

17-25: Almond Rolls

17-25: Almond Rolls are kind of a bonus holiday baking (XMAS 16) post for me–only one person received the bulk of these, as they made up part of a week-long Secret Santa gift-giving event that my work puts on. 🎄🎁 My giftee for Secret Santa not only got these, but a batch of 17-9: Brownies with toasted hazelnuts both in the batter and on top, as well as a batch of my family’s chocolate chip cookie recipe with red & green M&Ms swapped in for semisweet bits. 🍪🎅

These almond rolls are similar to cinnamon rolls/buns, and like the recipe that Simply Delicious provides for cinnamon rolls, these ones lack a glaze/icing as well. However, given the sweetness of the filling and the fact that these are a gift for someone, I’ll forgo adding icing on my own this time. 🍰

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17-49: Apple Muffins

17-49: Apple Muffins

My contribution to this year’s holiday baking (XMAS 16) consists of two recipes which include my favorite fruit: Apples! 🍎 🍎 🍎

I ended up multiplying this recipe by 3, which gave us more than enough apple muffins for the holiday gifts. 🎄

The notes on the front of the card are from Jamie’s mom. I made this recipe once before when I had a lot of apples laying around.

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17-48: Buttery Vanilla Rolls

17-48: Buttery Vanilla Rolls

In my holiday baking batch from last year (XMAS 15), I included 17-67: Coconut Crescents to offer some variety to the endless types of cookies. 🍪 17-48: Buttery Vanilla Rolls were included in this year’s holiday baking (XMAS 16) for much the same reason, although I think I ended up with a better mix of items this year. 🎅🏼

I liked that these were baked in muffin cups as well–I thought that might make them easier to pack up and distribute/ship as gifts. To make them holiday-ish, I sprinkled them with a bit of red and green decorating sugar while they were cooling. 🎄

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7-24: Cran-Glazed Pork Tenderloin

7-24: Cran-Glazed Pork Tenderloin

Simply Delicious contains the best recipes for pork tenderloin. I particularly enjoy this preparation, 7-24: Cran-Glazed Pork Tenderloin, which uses cranberry sauce–my favorite part of the Thanksgiving (or Christmas) meal. 🍒

7-24-cran-glazed-pork-tenderloin_page_1Pork and wine taste great when combined together. Instead of marinating the pork as in 7-18: Pork Tenderloin in Wine Sauce, the cranberry sauce and wine are put in the pan to create a sauce to coat the pork tenderloin in flavor. 🍷

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17-20: Macadamia Chip Cookies

17-20: Macadamia Chip Cookies

I went pretty cookie-heavy last year when I baked for the holidays, so this year (XMAS 16) I only included one cookie recipe: 17-20: Macadamia Chip Cookies. These ones got pretty rave reviews as well (17-42: Luscious Lemon Bars received the most accolades this year), and I definitely found myself sneaking a few before I packed up and shipped off everyone’s treat packages. 🎁

Simply Delicious is right about one thing: these cookies do make a great gift, and they ship well. Macadamia nuts are a smooth, mild nut that most people won’t be offended by, and the combination of white and semisweet chocolate are the best of both worlds.

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6-46: Chicken Breasts Veronique

6-46: Chicken Breasts Veronique

Simply Delicious is introducing me to so many new culinary terms. 6-46: Chicken Breasts Veronique was a new one for me. 🍇 The definition of “Veronique” is explained below:

6-46-chicken-breasts-veronique_page_1Chicken and grapes isn’t the most obvious combination, not in 🇺🇸 American-style cuisine anyway. This dish is definitely influenced by 🇫🇷  French cuisine. I’ve eaten chicken and grapes before in Middle-Eastern styled recipes as well.

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17-41: Molasses Oatmeal Bread

17-41: Molasses Oatmeal Bread

Merry Christmas! 🎄 As I mentioned at the end of 17-47: Italian Fruit Bread, the first of my holiday baking entries for this year (XMAS 16), I had a vegan gift recipient this year, so I made a specially adapted version of 17-41: Molasses Oatmeal Bread to replace all the other treats and goodies that weren’t quite vegan-friendly. I gave the other loaf (this recipe made two, and I didn’t multiply it like the others I made this year) to my aunt who loves these kinds of things. 🎁

This recipe isn’t vegan-friendly without a bit of tweaking (swapping coconut-almond milk for regular milk and coconut oil for shortening), but it’s pretty easy to do and still results in a beautiful and tasty loaf of bread. 🍞

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7-18: Pork Tenderloin in Wine Sauce

7-18: Pork Tenderloin in Wine Sauce

Marinade is a “sauce, typically made of oil, vinegar, spices, and herbs, in which meat, fish, or other food is soaked before cooking in order to flavor or soften it”. Port wine is not an ingredient I normally keep in the house, but I have marinated a pork tenderloin before so 7-18: Pork Tenderloin in Wine Sauce shouldn’t be too much of a challenge.

7-18-pork-tenderloin-in-wine-sauce_page_1Meat that soaks in a marinade comes out tender and delicious. Cooking with this method requires more preparation time. Leave the meat in the refrigerator for up to 24 hours for maximum tenderness. The minimum marinating time I recommend is around 1 hour. When I prepared this recipe, I tried to make it in one night, so the meat marinated in the refrigerator for only 2 hours. ⏱

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17-42: Luscious Lemon Bars

17-42: Luscious Lemon Bars

17-42: Luscious Lemon Bars were the second of my holiday baking batches this year (XMAS 16), and one that I’ve baked in the past, given my rather bold notes. I think I was on a cheesecake kick, and thought these would be easier than making an actual cake. “BAD DO NOT MAKE” doesn’t exactly bode well for a recipe–why make it again?

Here’s why: sometimes it’s important to try again, even when the first experience wasn’t exactly a positive one. The first time I made these lemon bars was my junior year of college, so about 10-12 years ago. I had just moved into my first off-campus apartment with my friend, and we had a full kitchen, something I hadn’t had access to for a few years while living away from home in the dorms.

I remember making these in that kitchen (yes, I dragged these books with me all the way out to Colorado and back) and struggling with this recipe. Out of that frustration (and failure) came the note. I’ve learned a lot since then (culinarily and otherwise), so I think it’s time to figure out if it was the recipe or it was me.

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6-9: Orange-Glazed Turkey Breast

6-9: Orange-Glazed Turkey Breast

Sometimes a dish can remind you what you like about a particular ingredient. 6-9: Orange-Glazed Turkey Breast reminded me that I really enjoy turkey breast. Turkey breast is a low calorie protein that is delicious to eat any time of year, not just at Thanksgiving.

6-9-orange-glazed-turkey-breast_page_1This dish would be really easy to make with Thanksgiving leftovers. We bought a turkey breast on manager’s special and froze it for storage until I was ready to make this recipe.

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