Food Network Magazine December 2019

WHITE CHOCOLATE BARK Finely chop 1 pound white chocolate. Microwave all but 1 cup in a microwave-safe bowl, stirring every 30 seconds, until melted, 2 to 3 minutes. Stir in the reserved 1 cup chocolate until melted. Spread on a foil-lined baking sheet until ¼ inch thick; sprinkle with dried cranberries and chopped candied orange peel. Let set, about 1 hour, then break into pieces. CARDAMOM WHITE HOT CHOCOLATE Heat 1 quart half-and-half and 1 teaspoon ground cardamom in a medium saucepan until steaming, about 8 minutes (do not simmer). Stir in 8 ounces chopped white chocolate until melted. Pour into 4 mugs and top with mini marshmallows and more cardamom. WHITE CHOCOLATE–COCONUT CUPCAKES FOR THE CUPCAKES: Whisk 1? cups flour, 1 teaspoon baking powder and ½ teaspoon salt. In…

PEPPERMINT FRIED DOUGH FOR THE COATING AND DOUGH: Combine ¼ cup sugar and ½ teaspoon peppermint extract in a resealable plastic bag and rub together until coated; spread on a baking sheet and let dry 1 hour. Mix the peppermint sugar with 3 tablespoons red sanding sugar in a medium bowl. In a separate bowl, whisk 2 eggs, ¾ cup ricotta, 3 tablespoons sugar and ¼ teaspoon peppermint extract. Stir in 1 cup self-rising flour. TO FRY: Working in batches, deep-fry tablespoonfuls of the dough in 350? vegetable oil in a large dutch oven, turning, until golden, about 4 minutes. Remove to a paper towel–lined plate with a slotted spoon and let drain 10 seconds, then toss with the peppermint sugar. PEPPERMINT WHITE RUSSIAN For each drink, combine 1 ounce…

GINGERBREAD SUNDAES Heat ⅔ cup dark brown sugar, ⅓ cup molasses, 4 tablespoons butter, 2 tablespoons water and ½ teaspoon each ground ginger, allspice and cinnamon in a saucepan over medium-low heat, stirring, until smooth, about 3 minutes. Let cool slightly. Serve over chocolate chip ice cream with whipped cream, crushed gingersnaps and toasted sliced almonds. GINGERBREAD SPICED NUTS Whisk 1 egg white with ¼ cup light brown sugar, 2 teaspoons gingerbread spice, 1 teaspoon kosher salt and ½ teaspoon each paprika and pepper. Add 1⅓ cups each pecans and almonds; toss. Spread on a rimmed baking sheet and bake at 325°, stirring every 10 minutes, until mostly dry but still slightly sticky, about 25 minutes; add 1⅓ cups sesame sticks during the last 5 minutes of baking. Let cool.…

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DINNERS UNDER 500 CALORIES Sheet-Pan curried Chicken and Root Vegetables PAGE 84 CALORIES: 450 Everything-spiced Shrimp, Broccoli and Potatoes PAGE 94 CALORIES: 430 Turkey and wild Rice Soup PAGE 90 CALORIES: 490 coriander Chicken with spaghetti squash PAGE 94 CALORIES: 480 THE SUGAR RUSH MYTH You might think that sugary drinks or desserts give you quick energy, but recent research found the opposite. According to a study published in the journal Neuroscience & Biobehavioral Reviews, participants who consumed sugar felt more fatigued and less alert afterward than those who hadn’t. We’re not saying you should skip the Christmas cookies—but you might want to balance them out with the veggie snacks on page 68. Looking Good According to German researchers, the beta carotene in sweet potatoes and carrots can help prevent…

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