Santa Hat Brownies Are a Holiday Hit

Four days before Christmas, a friend told me about Santa Hat Brownies and I instantly went on a search for the recipe and directions! The holidays are my favorite time for baking because I have a reason to make ridiculously cute desserts like Santa Hat Brownies and  there are enough people around to eat the stuff I bake. After a quick Google search I came across Erica’s Sweet Tooth. Her blog is totally cute, great for amateur bakers like myself, and she had just posted a recipe and directions for Santa Hat Brownies!

The Santa Hat Brownies were super easy to make and everyone loved them! All you do is bake brownies, top with strawberries, and melt white chocolate to decorate. On Christmas Eve I made the brownies, then on Christmas morning my dad, yes my dad is awesome, helped me get the Santa hats assembled.

Santa Hat Brownies are a huge hit at holiday gatherings and very easy to make.

Santa Hat Brownies
Recipe adapted from Erica’s Sweet Tooth

Ingredients
1 box brownie mix (I used Ghirardelli Double Chocolate Brownie Mix)
24 small strawberries
1 cup white chocolate chips

Instructions
Preheat oven to 350 degrees and grease one mini-muffin pan.
Prepare brownie mix according to box’s instructions and fill muffin cavities 3/4 of the way full.
Bake for 25 minutes.
Let brownies cool, then cut into squares.
Place one strawberry upside down onto each brownie.
Melt white chocolate chips in a double boiler and transfer into a piping bag.
Pipe a ring around the base of each strawberry and add a small dot on top. Work quickly, the white chocolate can dry fast and clog up your tip!

Happy Holidays!

Nosh News: Growth Spurt Edition

Whenever I’m in Athens, Ga., I always fuel up at Jittery Joe’s. Several of the microroaster’s excellent coffee blends are now available at Earth Fare here in Tallahassee.

The Red Hills Small Farm Alliance, which runs the Red Hills Online Farmers Market, just announced its Growing Here Workshop Series. During three sessions, local farmers and other agricultural experts will share their knowledge about growing fruits and vegetables successfully in our local climate. The series kicks off with a workshop about planting dates, site selection and seed varieties, 1 p.m.-5 p.m. January 8 at Turkey Hill Farm. Speakers include Louise Divine of Turkey Hill Farm, Lilly Anderson Messec of Native Nurseries and Katie Harris of Full Earth Farm. The series continues with a workshop on organic pest management on Feb. 12 at Miccosukee Root Cellar and a soil health workshop on March 11 at Full Earth Farm in Quincy. Admission is $15 per workshop or $40 for all three workshops for Red Hills Online Farmers Market members; $30 per workshop or $80 for all three workshops for non-members. (Red Hills Online Farmers Market membership is $10, which is reimbursable for members of the Bread and Roses Food Cooperative). For more information about the Growing Here series and to register online, visit the Red Hills Online Farmers Market website.

Throughout my culinary life, cupcakes have been very good to me, the not-so-skilled baker. Homemade cupcakes work for just about any occasion and nearly everyone greets them with glee, even though they’re much simpler to make than, say, a pie or a torte. I never need an excuse to eat cupcakes, but National Cupcake Day on Thursday, Dec. 15, does present me with an opportunity to celebrate by whipping up a flavor I’ve never baked before: Hummingbird Cupcakes, a Southern classic that intrigues me.

Noted around town: Chipotle is now offering, at long last, brown rice for burritos and bowls; Earth Fare has begun carrying coffee beans from one of my favorite indie caffeine purveyors, Jittery Joe’s in Athens, Ga. I recommend the microroaster’s organic, full-bodied Morning Ride blend.

Nosh News: Still Working on Those Leftovers Edition

Lucky Peach Issue 2: The Sweet Spot features rot, apricots, flippant fruit stickers and, um, Anthony Bourdain.

Are you still too stuffed from your Thanksgiving feast, and the leftovers that followed, to begin thinking about what you’re going to bake for all those festivities coming up in December? If so, I’ll make it easy — you can’t go wrong with cupcakes. For a selection of recipes that will work for whichever holidays you’ll be celebrating this season, check out these posts by some of the best bakers in the blogosphere: Cupcake Rehab’s favorite Christmas cupcakes, Bake & Destroy’s Vegan Sweet Potato Cupcakes, Modern Domestic’s Hanukkah Cupcakes and the Gluten-Free Goddess’ Frosted Orange Crème Cupcakes.

McSweeney’s released the second issue of its quarterly journal of food and writing, Lucky Peach, this month. This is not your typical food magazine. Inside the Sweet Spot issue, you’ll find a lengthy Michael Ames piece about rot, Adam Leith Gollner’s story of his search for the world’s sweetest apricots, and several recipes from ultra-trendy dessert purveyor Momofuko Milk Bar, including a Burnt Miso Butterscotch Topping that looks kind of awesome. (New York chef David Chang, king of the Momofuku restaurant empire, partnered with McSweeney’s to create the magazine). Oh yeah, and everyone’s favorite celebrity chef, Anthony Bourdain, contributes a piece about a conspiracy involving the movie “Road House.” (Where isn’t Bourdain popping up these days?) Best of all, there’s a sheet of 45 fruit stickers with slogans and illustrations that would make Miss Chiquita Banana blush.

Audrey Robbins, owner of Pan-Handlers Kitchen Supply, just announced that she’s selling the Lake Ella shop and her online business. If you’re interested, call John Kraft of Murphy Business Brokers at 222-2001. Fans of Pan-Handlers’ cooking classes, fret not: Chef Bec Kelly will be taking over on Dec. 1, and you can still find all the information you need about upcoming events at the Pan-Handlers Kitchen website.