Little Bit of Love

Our Christmas cactus is now flowering the first year ever!!!! This is a cutting from a plant that is almost 70 years old!!!!

Our Vintage tree....as requested....

The recipes from this years annual cookie exchange...ENJOY!!!!

Chocolate Orange Peanut Bark

Chocolate Crackles

Chocolate Crackles

8 ounces bittersweet chocolate, finely chopped

1 1/4 cups all purpose flour (substitute rice flour for gluten free)
1/2 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon of salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup whole milk
1 cup of granulated sugar
1 cup confectioners sugar

1. Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.

2. Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.

3. Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.

4. Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

Chocolate-Orange Peanut Bark

(makes about sixteen 3-inch pieces)

1 navel orange

1 pound bittersweet or semisweet chocolate, finely chopped

1 1/3 cups coarsely chopped unsalted peanuts (about 5 ounces)

1/4 teaspoon coarse salt

1. Line a 12 by 17 inch rimmed baking sheet with aluminum foil; chill. With a vegetable peeler, remove zest from the orange in long pieces (reserve the orange for another use). With a sharp knife, cut zest into very fine strips, about 1 inch long.

2. Place chocolate in a large heatproof bowl set over (not in) a pan of simmering water; heat, stirring occasionally, until melted and smooth. Mix in half the zest and peanuts. Immediately pour onto prepared sheet, spread into a 10 by 12 rectangle, about 1/4 inch thick. Sprinkle with the remaining zest and nuts and the salt.

3. Chill until firm, about 30 minutes. To serve, break into pieces. Bark can be refridgerated up to 3 days.