Christmas

Chocolate Frangelico Mousse

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Chocolate Frangelico Mousse
Chocolate Frangelico Mousse

In the spirit of the holidays, we’ve decided to publish one of our favorite recipes, Chocolate Frangelico Mousse, from our new cookbook, Cork and Knife. 

It’s around this time of year that we load up at the grocery stores on cartloads of high-quality semi-sweet chocolate, cream, Frangelico hazelnut liquor and shelled hazelnuts. And that’s just our normal shopping list, it’s nothing to do with Christmas. But seriously though, this year we really are stocking up, because  Cork and Knife was published this summer, and we’ve been overwhelmed with the positive responses to it! We’ve seen your wonderful Instagram posts and stories about recipes you’ve made from the book, and you’ve sent us so many wonderful emails. Thank you so much!

If you haven’t picked up a copy yet, now is the perfect time. Are you searching for a Christmas gift for that special foodie in your life? Is there a family member whose sock drawer is STILL bursting with all the socks you’ve bought them as gifts over the years? Are you looking for an unusual cookbook that combines the best of the food world AND the liquor cabinet? Well, here you go! Click on the book cover below to hurry over to Amazon and order your copy while you still have Christmas mailing days left!

Cork and Knife cookbook

(If you prefer to get your books elsewhere, no problem! Just head over to our cookbook page to find other places you can buy it! Or ask your local bookstore.)

As a holiday treat and a sneak peek at the book, we’re sharing just one of the recipes you’ll find in the book: Chocolate Frangelico Mousse. Think of it as an amuse bouche to get you in the holiday mood.

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Ultimate English Toffee

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We couldn’t let Christmas come and go without reposting this. It’s one of our earliest posts, but one of our very favorite recipes and something we make every single year for family parties. It just may be the toffee of your (my) dreams and while I may be indulging in a tiny bit of hyperbole, once you try it, you’ll know that I might be dramatic, but I am not a liar. In the past, I proclaimed this Salted Caramel Sauce the best thing ever and I stand by that. It’s just that there’s room on the pedestal for that sauce’s cousin from across the pond, real English toffee.  

FACT: This toffee is so good, it caused this face from Loki, this one from Arya, and best of all, this one from Matt. Okay, nerd business done.

While other toffee types are available, this toffee is hard and brittle, and thin enough that you won’t need a tiny hammer to break it up.

Why This Toffee Works

I’ve made a lot of toffee recipes over the years and this one is by far the tastiest and the easiest. It not only has a really nice balance of sweet and salty but a clever secret. The addition of a very small amount of corn syrup pretty much eliminates the danger of the sugar crystallizing (this has happened to us a few times, and can be a real bummer). This problem is caused when the sugar crystals start a chain reaction of crystallization (the process of sugar particles clinging together) which makes the mixture grainy. Once it happens there’s not much you can do about it, but there are a few things that will help prevent it from starting.

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Three-Layer Whipped Peanut Butter Bars

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Whipped Peanut Butter Dream Bars

Three layers of delicious: these ultra-decadent peanut butter bars are a guaranteed crowd pleaser. The base is a crunchy, buttery graham cracker cookie, the middle is a generous layer of creamy whipped peanut butter and the top is silky chocolate ganache sprinkled with chopped roasted peanuts. Get ready to perform some crowd control.

Emily’s story

A couple of weeks ago, I was working on a list of ideas for treats Matt and I might make for the fifth annual For Goodness Bake sale (an amazing event, hosted by our lovely friends, Kristen Pratt and Tara Tornello). This thing is a big deal and our fellow Beaconites go all out, making all kinds of delicious cookies, cakes, tarts, cupcakes and savories, all to sell for a good cause. It’s kind of like the Great British Baking Show, but without a tent and with a lot more cursing (we are Americans, remember). 

So I’m reading the list to Matt who, to be fair, has spent a long day fixing computer whatsits and thingamajigs (technical terms), so he’s on the Playstation, drinking a can of beer, and barely paying attention to what I’m saying. “Brown Butter Hazelnut Blondies” get a shrug. “Lemon and Rosemary Tarlets” get a pout and narrowed eyes. “Salted Caramel Cheesecake Bars”: a huff and a raised eyebrow.

“Whipped Peanut Butter Bars with Chocolate–“

“That one,” he interrupts, throwing the game controller aside, suddenly as focused as a lion in Sainsbury’s that just spotted a shepherd’s pie in the sale bin. I described my idea, a buttery cookie crust studded with crunchy peanuts. Whipped, almost airy peanut butter buttercream. Chocolate ganache topped with chopped roasted salted peanuts. Yeah, now he’s paying attention. 

Three Layer Whipped Peanut Butter Dream Bars

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Easy Baked Brie With Honey And Pistachios

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Easy Baked Brie with Honey and Pistachios

Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version keeps things easy and delicious—it’s baked simply, then topped with pistachios and honey.

Serve it with crackers, sliced apples or good bread.

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