Sweet and Savory Holiday Treats

Brian Hart Hoffman shows us how to make sweet & savory holiday treats!

SAVORY HERB-AND-CHEESE MUFFINS

Overnight breads don’t have to be baked for just breakfast! This delicious muffin batter can be prepped in the morning and baked fresh and hot for family supper that night.

• Makes 12 muffins

Ingredients –  

• 2 cups (250 grams) all-purpose flour
• ⅔ cup (100 grams) cornmeal
• 4 teaspoons (20 grams) baking powder
• 1 teaspoon (3 grams) kosher salt
• 1 teaspoon (2 grams) ground black pepper
• ⅔ cup (149 grams) vegetable oil
• 2 large eggs (100 grams), room temperature
• 1 ¼ cups (300 grams) whole buttermilk
• ⅔ cup (85 grams) shredded fontina cheese*
• ⅔ cup (48 grams) freshly grated Parmesan cheese*
• ⅓ cup (13 grams) finely chopped fresh chives
• ⅓ cup (13 grams) finely chopped fresh parsley
• Garnish: shredded fontina cheese

For The Muffins: 

1. In a small bowl, whisk together flour, cornmeal, baking powder, salt, and pepper.
2. In a medium bowl, whisk together oil and eggs until smooth; whisk in buttermilk. Gradually add flour mixture, stirring until just combined and stopping to scrape sides of bowl. Cover and refrigerate for 8 hours or up to overnight.
3. Preheat oven to 400°F (200°C). Line alternating cups of 2 (12-cup) muffin pans with parchment paper liners or spray with baking spray with flour.
4. Let batter stand at room temperature for 5 minutes. Fold in cheeses, chives, and parsley. Divide batter among prepared muffin cups (about 5 tablespoons or 90 grams each). Fill empty muffin cups two-thirds full with water.
5. Bake for 10 minutes. Carefully top each muffin with fontina, if desired. Reduce oven temperature to 375°F (190°C), and bake until golden and a wooden pick inserted in center comes out with a few moist crumbs, about 8 minutes more. Let cool in pans for 10 minutes. Remove from pans, and let cool on a wire rack. Serve warm, or let cool completely.

*We used BelGioioso® Fontina Cheese and Parmesan Cheese.

CHOCOLATE-PEPPERMINT BARK COOKIES

These candy-filled cookies are sure to put you on Santa’s nice list! The crispy edges give way to a chewy center studded with peppermint bark pieces and pockets of melted chocolate.

• Makes about 24 cookies

Ingredients – 

• 1 cup (227 grams) unsalted butter, softened
• ¾ cup (150 grams) granulated sugar
• ¾ cup (165 grams) firmly packed light brown sugar
• 2 large eggs (100 grams), room temperature
• 2 teaspoons (8 grams) vanilla extract
• 2 ¾ cups (344 grams) all-purpose flour
• 1 teaspoon (5 grams) baking powder
• 1 teaspoon (3 grams) kosher salt
• ¾ teaspoon (3.75 grams) baking soda
• 1 cup (170 grams) finely chopped peppermint bark
• 1 cup (170 grams) chopped semisweet chocolate
• Garnish: coarsely chopped peppermint bark, flaked sea salt

For the Cookies: 

1. Line a rimmed baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour, baking powder, kosher salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined. Fold in finely chopped bark and chocolate. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or up to overnight.
4. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
5. Place cold dough 2 inches apart on prepared pans.
6. Bake until golden brown, 10 to 12 minutes, rotating pans halfway through baking. Immediately garnish with coarsely chopped bark and sea salt, if desired. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 4 days.

​​PEPPERMINT BARK COCKTAIL

Makes 1 serving

When Williams Sonoma introduced Peppermint Bark, a confection created using layers of milk or dark chocolate, white chocolate, and crushed peppermint candy, the craze began. December 1st is National Peppermint Bark Day and a great day to enjoy this cocktail with a tin of beloved bark. –Brian

• 1 ounce vanilla-flavored vodka, plus more for rim
• Crushed hard peppermint candies
• 1 ounce white chocolate liqueur
• 1 ounce heavy whipping cream
• ½  ounce peppermint schnapps
• 1 ounce milk chocolate liqueur

1. On a small plate, place a small amount of vodka. On another small plate, place crushed peppermint. Dip rim of coupe glass in vodka and then in peppermint.
2. In a cocktail shaker, add vodka, white chocolate liqueur, cream, and schnapps. Add ice and shake until cold. Strain into prepared coupe glass. Slowly pour milk chocolate liqueur into center of glass to create a layered cocktail. Stir before serving, if desired.

*We used Mozart White and Milk Chocolate Liqueur.