Chocolate-Covered Peppermint Pretzels

{ the perfect combination of salty and sweet in really festive shapes }

Some snacks are just dangerously addictive.  Chocolate-covered pretzels are one of them.  It's the perfect combination of both salty and sweet.  I made a batch last week, and while my husband and I were idly surfing the web, we devoured the entire bag within minutes. 

Since you possibly can't go wrong with these, I decided to make them as holiday treats for my office, my husband's, and for my sister-in-law's holiday party.  Yes, that's a lot of pretzels.  

Last night, I went to the local grocery store and spent a while in the snack aisle looking for the right pretzels.

And you cannot imagine my delight when I saw this!

I was so excited, I let out an audible squeal and got some strange looks (always a fun experience at the grocery store).  :)  I ended up buying two bags and hand-dipping each and every tree, bell, and star.  Though this is the simplest thing to make, hand-dipping pretzels is a tedious task.  So be forewarned that if you want to make a huge batch, set aside a couple hours or enlist the help of a few friends and have a pretzel-making party. 

The incentive:  you get to eat all the broken pieces!  Yum!

Chocolate-Covered Peppermint Pretzels
{ Makes about 50 pretzels }

Ingredients

• 1 package (12 oz) semi-sweet chocolate chips or white chocolate chips
• 1 tbsp shortening (this helps temper the chocolate for dipping)
• Large bag of pretzel twists
• Peppermint candy canes 

Directions

1. Place unwrapped candy canes in a ziploc bag and crush into small pieces with a hammer.
2. Prepare a baking sheet by lining it with parchment paper.
3. Combine the chocolate chips and the shortening in a small pot and stir over low heat.  Once the chocolate is smooth and melted, remove from heat.
4. Using tongs, fork, or chopsticks, dip the pretzel in the chocolate.  Tap the chocolate-dipped pretzel several times to remove excess chocolate, and place it on the prepared baking sheet.  The chocolate dries quickly, so you'll want to sprinkle the peppermint while it's still wet.  Dip, place, and sprinkle every 5 pretzels or so.
5. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

I have about 200 pretzels sitting in my kitchen and tempting me at every turn.  These are lethal.

Read more »

Spicy Korean Tofu Soup (Soondobu Jigae)

{ apologies for making your mouth water }

It's cold and wet outside.

Perfect excuse for spicy tofu soup!  Not that I need an excuse.  This is my favorite dish.  It's called soondobu jigae in Korean.  I could eat this all year round and have been known to (even on sweltering hot summer days).  But this soup is particularly good when it's cold out - it hits the spot and immediately warms you up!  And my personal motto when it comes to tofu soup is "the redder, the better."  I love it extra, extra spicy! 

There is a Korean restaurant by the name of So Gong Dong in northern New Jersey infamously known for their tofu soup.  And for good reason.  It's amazing!  James and I have tried others, and they just don't compare.  There's something about the tofu itself, but we're certain they add some top-secret, special ingredient to its broth.

I was determined to find out what.

So I began my quest by researching recipes online in an attempt to replicate the flavor of So Gong Dong's soup, and nothing came close.  I could never get it right.  I had nearly given up on the idea of ever making homemade tofu soup again.

Until one day at the Korean market, I laid eyes on this:

The tofu broth seasoning.

{ the secret ingredient? }

It certainly couldn't hurt to try.  The package includes 3 packets of seasoning powder and seasoning oil and for only $3.49.  I will preface by saying that I tried following the instructions on the package but found the flavoring pretty weak.  So I had to improvise and try out a few different variations.  And I think I finally found one I like (recipe below).

I'm certain this seasoning mix is not So Gong's Dong top-secret ingredient, but if prepared properly, it's great arsenal for making a pretty decent homemade version.  I always keep some in my pantry for days like this.

There are many variations you can make to this recipe.  I love the seafood tofu soup at So Gong Dong, so in the past, I've added uncooked shrimp and clams (make sure to add these once the soup is boiling and cook until clams open and shrimp turns pink).   Or you can add any of these ingredients:  sliced pork, beef, kimchi, or enoki mushrooms. 

Spicy Korean Tofu Soup (Soondobu Jigae)

Ingredients

• 1 package of 1lb soft tofu (NOT silken - it gets too mushy)
• 1 package Pulmone Tofu Broth Seasoning
• 3 cups water
• 1/2 tablespoon sesame oil
• 1 scallion, sliced in small pieces
• 1 teaspoon garlic, finely chopped
• 1 egg, uncooked
• 1/2 tablespoon of beef or fish flavor soup stock ("dashida") - add more to taste*
• 1/2 tablespoon Korean hot bean paste ("gochujang") - add more to taste*
• 1/2 tablespoon crushed red hot pepper ("gochukaru") - add more to taste*

[*When I first started making Korean food, I asked my mother for measurements in her recipes and she always told me there are no measurements.  You just taste it and add more or less and decide what tastes good.  Of course, this was not very helpful to me at the time, but she was right.  So these are just guidelines; I always end up adding a little more of each).

Directions:

1. To prepare seasoning, mix 1 cup water, one package of Tofu Broth seasoning (powder and oil), and hot bean paste in a bowl.  Set aside.
2. Cut up tofu into small cubes. 
3. Place cubes in the seasoning mix and stir gently; be careful not to break up the tofu pieces (I find this step of soaking the tofu in the mix helps ensure the flavoring seeps in).  Set aside.
4. In a pot, stir-fry the garlic and sesame oil over medium heat until lightly browned.
5. Add the bowl of seasoned tofu to the pot, stir with the garlic, and cook over high heat for a few minutes; stir occasionally.   (This is another step I take to ensure better flavoring.  I find that if you add all the water right away, it loses some flavoring).
6. Add 2 more cups of water and cook until boiling (if you prefer more soup, add more water).
7. Add the beef or fish flavor soup stock and the crushed red hot pepper.  Add more of each to taste if necessary.
8. Add uncooked egg to the soup and stir until cooked.
9. Sprinkle with scallion and it's ready to serve. 

You can also make a non-spicy version of this soup, but really, what would be the fun in that?  :)

If you try this, I'd love to hear what you think and what modifications you would or did make.

Read more »

Lights of Jolly

After dinner tonight, we took the boys out for a stroll around the neighborhood to check out the local Christmas decor.  I have to say some of our neighbors have done a fine job decking the town with lights of jolly.   Creates such a festive mood!



Maybe next year, we'll be venturous enough to try it ourselves (just have to work with the one external electrical outlet located in the backyard).  By "we", I probably actually mean "hubby".  He'll most likely oversee the logistical details and provide all the manual labor involved.  I'll just pick out the pretty decorations and admire his handiwork.  :)

Read more »

Vanilla Cookie Sandwiches with Buttercream Frosting

{ cookie sandwiches with peppermint and toffee }

Although it's hard to find the time with two little ones, I love baking and trying new recipes when I can.  And I love baking even more when my son lends a hand!  Today CJ and I made these delights.  I got the recipe from Better Homes & Gardens Ultimate Cookie Book (one of my favorite cookie recipe books).

I love that the cookie itself is soft, chewy, and has just a hint of sweetness (which is perfect for the kids!).  When paired with the buttercream frosting, it gives it that perfect sweet guilty pleasure (perfect for the grown ups!).  The crushed candy adds a nice crunch.  I used peppermint candy canes and Heath toffee bars.


Vanilla Cookie Sandwiches with Buttercream Frosting
(from Better Homes and Gardens Ultimate Cookie Book)

FOR COOKIES
{ Prep time:  30 min  Chill:  2 hr  Bake:  6 min per batch
Makes:  about 30 sandwich cookies }

Ingredients
1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 1/2 teaspoons vanilla
2 3/4 cups all-purpose flour
Sugar (optional)
1 recipe Buttercream frosting (below)
Crushed candy of choice

Directions
1.  In a large mixing bowl beat butter and cream cheese with electric mixer on medium speed for 30 seconds.  Add the 1 cup sugar, the baking soda, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Divide dough in half.  Cover and chill dough about 2 hours or until easy to handle.
2.  Preheat oven to 375 degrees.  On a lightly floured surface, roll half of the dough at a time until 1/8 inch thck.  Using a 1 1/2-inch round cookie cutter, cut out dough.  Place cutouts 1 inch apart on an ungreased cookie sheet.  If desired, sprinkle cutouts lightly with additional sugar.  Bake for 6 to 7 minutes or until bottoms are light brown.  Transfer to a wire rack; cool.
3.  Spread buttercream frosting onto the bottom halfs of the cooled cookies.  Top with the remaining cookies.  Roll edges in the crushed candy.


FOR BUTTERCREAM FROSTING
{ Start to finish: 10 min  Makes:  about 2 1/2 cups }

Ingredients
1 cup butter, softened
2 teaspoons vanilla
4 cups powdered sugar
2 to 4 tablespoons milk

Directions
In a bowl beat butter with an electric mixer on medium speed until fluffy.  Add vanilla.  Beat in half of the powdered sugar.  Beat in 2 tablespoons of the milk.  Beat in the remaining powdered sugar until smooth.  Beat in enough of the remaining milk to make a frosting of spreading consistency.

FOR THE CANDY COATING
Crush candy of choice (candy canes, peppermint candies, Heath toffee bars).  Easiest way to do this is to put the candy in a ziploc bag and crush with hammer.  Once the cookie is assembled, roll the edges in the crushed candy.

The end result?

An enthusiastic thumbs up from my taste testers!

Read more »

Through the Muck and Mire

There was a 48-hour window this past week that had me thinking "Why, oh why, do we put ourselves through this?"  ("this" referring to parenting).

CJ, my 2-and-1/2-year-old, was happily eating his pizza during dinner Saturday evening when all of a sudden he started making a gagging noise.  Next thing I knew, a small chunk of his food had come back up.  Then he started to gag again, and I knew I only had a matter of seconds.  I quickly swooped him in my arms and made a mad dash to the kitchen (I wasn't going to make it to the bathroom).  Just a few inches before reaching the kitchen sink, my son threw up his dinner, lunch, breakfast (and maybe even dinner from the night before) all over himself and all over me.  The poor thing was so frightened - he didn't know what was happening.  All the while, I was completely grossed out!  I imagined a scene out of those comedy movies where one person pukes and then starts a chain reaction.  That would have completely freaked CJ out even more, so I had to hold it together.  Well a few hours later, CJ seemed better.  So he had a glass of milk before bedtime, and then it was Daddy's turn to get puked all over.  The next day, CJ was perfectly fine.

Thirty-six hours later, Nathan, our 14-month-old, seemed his happy, usual self.  That was until I noticed him grunting and grimacing.  The poor baby was trying to take care of business and couldn't!  A few minutes later, he tried again.  Standing in the living room, holding onto the edge of the coffee table, he stood, turning bright red in the face as he squeezed with all his might.  But all he could muster was the tiniest and quietest of gas.  He grew irritable and miserable (could you blame the little guy?).

A couple hours later, he tried again to no avail and this time, he cried out in anguish.  So I had to do what any loving mother would do - I had to lie my son down, strip him, open his legs, and help him pass his bowels.  I took a rectal thermometer, lubricated it with some Aquaphor, and started digging.  As Nathan squirmed and cried in agony, I helped loosen the rock-hard stool blocking the passageway and was finally able to unplug the dam.  He was so relieved.

So why share these less-than-pleasant details in great detail?  Where am I going with this?

Well, it made me think about all the muck and mire we go through daily as parents, or just life in general for that matter.  And most days, we find ourselves asking, "What's the point of all this?"

{ brothers celebrating their first
christmas together in 2009}

Well, I'm not really sure.  But seeing these boys at their sweetest just melts my heart and makes it all worth it.  Sure, a lot of details about my daily life are not glamorous, and there are days I'd rather just not deal with the trivial things.  But I've been given the responsibility to nurture, care for, and love these boys no matter what c-r-a-p is thrown at us (sometimes quite literally) or how difficult things get.

I would go through the muck and mire for them every day if I had to.

What greater depths would our heavenly Father go to for us?  Well, He let his Son endure the muck, mire, and wrath of hell so we wouldn't have to.  Now that's real love.

Read more »

Wrapping Up 2010

{ snapshots of 2011 calendar created for
nathan's 1-year birthday signed by
 friends and family }

Still a few weeks left in 2010 but I'm already contemplating what 2011 will have in store.  This year went by so quickly, most of it is a blur.  But here is a summary:

- Spent most of the year adjusting (and quite honestly, surviving) as a mom of two.  I tell people the transition from one to two kids is so much harder than going from zero to one!  All of the sudden, your attention is divided between two very dependent, needy children who rely heavily on you.  And there is very little time for yourself with the overlap in schedules and such.  And no quiet, alone time plus a sleep-deprived Rachel is a recipe for disaster!  I don't know how people have more than two children.  God bless you if you do (makes me truly appreciate my parents with three children!).

- Said goodbye (or rather "see you again soon") to my grandmother who passed away from lung cancer on October 16.  It was the first time cancer had hit our family, the first time I saw someone I love dearly suffer in such great pain and yet still bless the name of Jesus, the first time I gave a eulogy, my first time attending a burial, and the first time being with all my family and relatives together in one place in a very, very long time.  My grandmother inspired all of us in many ways.  We miss her dearly.

- I quit my full-time job.  I went back to work at the venture fund in February once my maternity leave was over.  But I soon felt the conviction to spend more time at home.  This was a tough decision for our family.  So James and I discussed it, went over our finances, prayed about it, and learned to have greater trust in the Lord.  I gave my notice in April and finally bid farewell to my job on Park Avenue in Manhattan at the end of August.  Well, it wasn't really goodbye.  I stayed on in a consultant role and still go in one day a week.

- I lost myself only to discover I was on a journey to find myself again.  The first month home was difficult.  If it's possible to experience post-partem depression a year after the baby is born, then I may have had a case of it.  I didn't know how to care for two young children on a daily, consistent basis (especially with one entering the terrible twos!).  I felt overwhelmed, underqualified, overworked (there is NEVER a break), and underappreciated.  I started questioning my role, my identity, my purpose. 

And so I turned to the form of therapy I have always known and loved . . . writing.

- So began the birth of Mother's Mementos.  I wanted a place to jot down my journey as a mom - the good, the bad, and the ugly.  I've actually been "blogging" since 2001 (we simply called it "online journaling" back then).  All those entries have been collected and tucked away on another site somewhere on the world wide web.  I wanted this blog to be a keepsake for my boys.  It soon became a creative outlet for me and then started to morph into something more.

I learned people can actually make a living from blogging.  And so I thought this may be a great way to earn a little extra money on the side.  My marketing background shifted into high gear, and I started to think up ways to build some momentum and gain readership.  I registered the domain name, set up ads, created a Facebook page, even signed up for a Twitter account (which I have yet to use).

And with each entry, I started to contemplate whether or not I should talk so much about my faith - it may turn some people off.  If I really want this blog to be successful, then I should try to cater it to a wider audience.

But more and more, I realized there is an audience of One that matters.

So my heart's desire is that whatever passions, gifts, and resources the Lord has given me would be used to honor and glorify Him.  And if along the way, I'm able to encourage, inspire, or make a few wonderful connections (which I already have), I am truly thankful for that. 

I am grateful for this year and all the lessons learned (some very difficult and some still in the process of learning).  I look forward to seeing what God has in store for 2011.

Read more »

The Son's Return

{ the love of a father }

While the wayward child foolishly wastes away all of his Father's riches and inheritance, the Father (broken-hearted but not without hope) calls the son's name and waits and waits and waits eagerly for his son's return.  And when the son finally finds his way back home and is seen from a distance on the long, dusty road, the Father is done waiting.

Instead, he runs and runs and runs with open arms ready to receive and hold his beloved once again.

The Father does not give up on us.

Read more »