Every year, in the weeks leading up to the holidays, my mother and aunts would bake batches, and batches of what I thought were the “best” Christmas cookies ever. They were soft, buttery, sugar cookies shaped like trees, Santa’s, stars, and snowmen, finished with a simple icing, and to me they were absolute...to read the rest of Chef John's article about Pfeffernüsse, please follow this link to become a member.)

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And, as always, enjoy!

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December 23, 2021

When it comes to party-friendly food, there are few things as easy and delicious as crispy, cheesy, puff pastry-based bread sticks. Not only can this versatile snack be made with all sorts of different cheeses, sauces, and dips, but as you see here, it can be made into the shape of a...to read the rest of Chef John's article about Cheese Twist Christmas Tree, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Cheese Twist Christmas Tree!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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December 23, 2021

I’m not British, so I didn’t grow up eating Christmas pudding, but as a young boy signing in the school chorus, I did participate in a Madrigal Concert every year at Christmas. It was a basically a holiday-themed buffet dinner with us students providing the free...to read the rest of Chef John's article about The Queen’s Christmas Pudding, please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for The Queen’s Christmas Pudding!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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December 23, 2021

Cherry Mountain's are my husbands all time favorite childhood candy and they are nearly impossible to find anymore. Some people call them Cherry Mash.

                         CHERRY MOUNTAIN

These finished candies can sit at room temperature for over a week (if they last that long) but hubby LOVES them COLD out of the fridge. The peanuts provide that wonderful sweet-salty taste and the 2 little drops of almond extract give the cherry flavor just the right boost.

There are several steps to this recipe, but they are all very easy. I hope you try them.

12 ounces of chocolate Almond Bark

1/3 cup chopped up cocktail peanuts (warmed up a little) 

2 Tbsp peanut butter (warmed up a little)

1/4 cup butter, softened

1 3/4 cup powdered sugar

1/3 cup finely chopped maraschino cherries**

2 DROPS of almond extract

24 mini muffin paper liners

Put 24 MINI cupcake papers in a mini muffin pan, then line a cookie sheet with wax paper. Set these 2 things aside.

The next “do ahead” is chopping the peanuts and then the **maraschino cherries. You will want a total of 1/3 cup of each. 

Chop the cherries in the food processor until very fine.  Dump them out onto several layers of paper towels and press on them to extract any extra liquid (very important).

Beat 1/4 cup of room temperature butter with 1 3/4 cup powdered sugar and 2 drops of almond extract (beat until smooth).  Add the chopped (and patted dry) maraschino cherries and mix well. Drop by teaspoon measure onto waxed paper and set in freezer for about an hour.

After the cherry centers have been in the freezer for an hour, melt 12 ounces of chocolate almond bark in the microwave for about 75-90 seconds (depending on how powerful your microwave is). My microwave is a 900 Watts and it takes 90 seconds (don’t over heat the chocolate).

After the almond bark is melted, add 2 tablespoons of warm peanut butter and 1/3 cup of warm chopped peanuts. Mix well and put a small spoon of this mixture into the bottom of each paper liner (just enough to cover the bottom).

Place a frozen cherry center on the chocolate base (cut them in half if they seem to big), then top with more melted chocolate-peanut topping.

Let these cool completely, or speed set them in the fridge. 

ENJOY !!!

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December 23, 2021

There are many different styles (and spellings) for Kolache cookies; some are made with yeast, some made with cream cheese, some are round, some are rolled up.

This recipe is a cream cheese and butter crust that bakes up light as air and flaky and sweet. Instead of using dried fruit (like some recipes call for), it uses jam (any flavor you like) They are truly delicious and look SO PRETTY on any cookie tray.

2  1/4  cups all purpose flour
1  cup butter at room temperature
8  ounces full fat cream cheese at room temperature

1 teaspoon vanilla
1/4 teaspoon salt

Mix flour and salt and set aside. NOTE: If you are using UNsalted butter, increase the salt in this recipe to 1/2 teaspoon. 

In a stand mixer, beat the room temperature butter + the room temperature cream cheese + sugar and vanilla on medium high speed for 3 minutes.

After you have beaten the butter-cream cheese for 3 minutes, slowly add the flour-salt  mixture (I usually add it in fourths), mixing well after each addition.

Divide the dough in half and shape into two flat disks about 3/4" thick. Cover and chill for about an hour.

After the dough has chilled for an hour, turn it out on a counter that has been coated with GRANULATED SUGAR. Roll dough to 1/8" thickness and make sure the sugar coats both sides of the dough (this dough is VERY easy to work).

NOTE: If you are like me, I often don't get back to this dough within an hour and it is rock hard when I go to roll it out. If that happens, just let it sit out at room temperature for about 20 minutes and it will soften up enough to be workable. 

Cut dough into (roughly) 2 1/2 inch squares. Pick up each square and pinch two opposite corners together (see above photo). Lay it on a parchment lined baking sheet and spoon 1/4 teaspoon of favorite jam into each end of the cookie. Personally, I like to do this step with a disposable frosting bag and I just squirt it into each end opening.

Bake in preheated 375° oven for 12 to 14 minutes (my electric oven takes exactly 12 minutes). Cool on wire rack.

ENJOY !!

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December 19, 2021

Ingredients:(A)120g bread flour50g cake flour1 tsp, 4g allinson yeast130g cold milk15g sugar1 tbsp milk powder, or just skip it(B)15g butter or 1 tsp vegetable oil(Adding in the middle part of kneading)(C)Above the video recipe how to make Chicken floss.Bake in no preheated oven 150°C for 10 minutes, sit in the oven for 5 minutes. lower rack, top and bottom heat, until the buns are golden brown.

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December 13, 2021

I’m sure I’ve said lots of recipes posted on Food Wishes were “my favorite,” but this time I really, really mean it. These simple, pan-fried Polish potato and cheese dumplings were my absolute favorite thing to eat as a kid, and I’m finally posting the official family recipe. I don’t know how authentic these are compared to...to read the rest of Chef John's article about Potato & Cheese Pierogi, please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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December 07, 2021

Don't let this terrible photo fool you, these BAKED onion rings are delicious, light as air, super crispy and packed with flavor!!

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1 medium size (sweet) onion*
1 1/2 cups corn flakes
1/2 cup plain dry bread crumbs (I used Panko)
1 large egg
1/2 cup low fat buttermilk
1/4 cup flour
1/8 teaspoon cayenne pepper
pepper to taste
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Cut both ends off of an onion and then cut the onion into four thick slices. Separate the rings.

Put the corn flakes and bread crumbs in the food processor and pulse until you get fine crumbs, then put them in a bowl and set aside.
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In a separate bowl, mix the egg, buttermilk, flour, cayenne and black pepper. 
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Dip the raw onion rings into the batter and then set them on a baking rack so the excess batter drips off.
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Put 2 tablespoons canola oil on a rimmed baking sheet and put it in a 450 degree oven for 2 minutes to preheat. 

After 2 minutes, remove the pan and tilt it around to redistribute the oil. Quickly coat the battered rings into the dry bread crumb mixture and place on the hot baking sheet.

Bake for 16 minutes at 450 (turn them over half way through). Remove from oven and sprinkle with kosher salt.

*NOTE: I don't know if these would be as good with a plain yellow onion. We like sweet onions.

ENJOY !!!

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December 05, 2021

We have not bought a loaf of bread from grocery store in nearly five years now. This soft white bread loaf recipe I used almost everyday afternoon tea and it will be your new favourite too. It's easy and quick to make, just popping all the ingredients into the bread maker. let the machine do all the kneading work and press the fermentation, after then beep noise, take it out for shape the dough

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December 02, 2021

Makes 6 cupcakesIngredients:50g pumpkin puree
50g granulated sugar
75ml drinking water
125g cake flour (sifted)
2 teaspoon baking powder
15g vegetable oil

Method:
1. Steam 50g pumpkins for 20 minutes.
While it's still hot, add 50g granulated sugar and mash until almost smooth.2. Add 75ml water and stir well.3. In another bowl, add 125g cake flour and 2 teaspoons of baking powder, combined

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November 24, 2021

The most common Thanksgiving food-related complaint isn’t dry turkey. That’s the most common problem, but not the most common complaint, since most people are gracious enough to lie. Lack of oven space is the actual answer, which is what inspired me to share this...to read the rest of Chef John's article about Stove Top Stuffing, please follow this link to become a member.)

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And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here. 

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November 23, 2021