A Pleasant Little Christmas Morning

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

It’s 6:37 am and the presents have already been torn into and there’s a lingering gift high. The next round of celebration won’t be happening for another 5 hours but the natives are restless.

Santa’s cookies are half-eaten and out of the corner of your eye you see the youngest child eye the dessert like he’s about to devour it.

Your oldest child keeps trying to open up the remaining presents (that are intended for extended family) under the tree because, why not?

You’ve got two options. Pour a bowl of cereal and turn on a Christmas movie and pretend like it’s any other day OR bring the family into the kitchen for a post-present kitchen celebration.

I hope you choose option two.

Let Market Street help you with a menu and the best ingredients that all your little elves (big or small) will enjoy creating AND eating.

Hot Chocolate with Marshmallows

Winter Citrus Salad

Chocolate Pancakes with Peppermint Whipped Cream

Baked Eggs with Crusty Bread

Hot Chocolate with Vanilla Marshmallows

This recipe will require a little bit of prep work. However if time is short, grab some Organics Cocoa Mix and Dandies All Natural Vanilla Marshmallows from Market Street.

Ingredients

chocolate syrup (recipe below)

whole milk

pinch of kosher salt

homemade marshmallows (recipe below)

Directions

1) Place the whole milk and chocolate syrup into a saucepan. Stir well to combine.

2) Warm over low heat until syrup is incorporated with chocolate. Add a pinch of salt and stir.

3) Serve warm with homemade marshmallows

for the chocolate syrup

Ingredients

1 cup cocoa powder

pinch of salt

1 cup sugar

1 teaspoon vanilla extract

1 tablespoon light corn syrup

1 cup water

Directions

1) Place the sugar and water into a small saucepan, and make a simple syrup. Cook on low heat until the sugar has dissolved, about 10-15 minutes. Stir occasionally.

2) Combine the vanilla and salt into the simple syrup. Stir well.

3) Place the cocoa powder into a large bowl. In three batches, whisk the simple syrup into the cocoa powder. Mix thoroughly.

4) Strain the cocoa mixture back into the pan. Add corn syrup and cook over medium heat for 10 minutes. Stir occasionally.

5) Remove from the stovetop and bring to room temperature. Place in an airtight container and store in the fridge, up to three weeks.

for the vanilla marshmallows

Author note: Store the marshmallows in an air tight container for up to three weeks. A candy thermometer is required for this recipe.  Also, a hand held mixer would work for this recipe, however a stand mixer makes it easier.

Ingredients

3/4 cup corn syrup

1 1/2 cups sugar

pinch of kosher salt

1 cup and 2 tablespoons of ice cold water

3 packages plain gelatin

2 teaspoons vanilla extract

1/4 cup powdered sugar

3 tablespoons corn starch

cooking spray (canola or vegetable oil)

Directions

1) In a large mixing bowl add 1/2 cup water. Sprinkle the gelatin evenly over the water. Add the remaining 2 tablespoons of water to any dry spots of gelatin. Dissolve the gelatin for 10 minutes.

2) Add the corn syrup, sugar, salt and 1/2 cup of water into a small saucepan. Attach the thermometer to the side of the pan. Cook the mixture over high heat until it reaches 250 degrees F.

3) Turn the mixer on to slow speed. Slowly pour the corn syrup mixture down the side of the bowl while the mixer is running. Once the entire mixture is poured into the bowl whisk on high speed for 12 minutes.

4) With one minute remaining add in the vanilla extract. Whisk until fully incorporated.

5) Meanwhile, combine the powdered sugar and corn starch into a medium sized bowl, stir well. Set aside.

6) Spray the inside of a 13×9 baking pan with canola oil. With a sifter, then add an even layer of powdered sugar inside of the pan.Evenly pour the marshmallow mixture into the pan. Smooth out the top of the marshmallows with a lightly oiled spatula.

7) Spray the top of the marshmallows with canola oil and add another even layer of sifted powdered sugar mixture. Keep the remaining powdered sugar mixture for later use.

8) Let the marshmallows set for 5-8 hours.

To cut the marshmallows:

1) Spray a spatula with canola spray. Move the spatula around the edges and bottom of the marshmallow to loosen it from the pan.

2) Place the marshmallow onto a cutting board lightly covered with powdered sugar.

3) Using a lightly oiled pizza cutter or knife, cut the marshmallows into 1 inch squares.

4) Once the marshmallows are cut, place a few batches of marshmallows at a time into the powdered sugar mixture. Coat the marshmallows on every side. Store in an airtight container.

Winter Citrus Salad

This salad is colorful, simple and healthy. It also can be made a night ahead so when it’s time to start breakfasting there will be something ready to nibble. There are no amounts listed on the fruits. This is to let you add the preferred quantity of whichever citrus is your favorite. If you prefer chunks of fruit opposed to slices of fruit, feel free to prepare the fruit according to your preference. The dressing may need to be doubled depending on how much fruit is used.

Ingredients

Oranges

Grapefruit

Mandarins

Tangerines

Lemon

Limes

pomelos (if available)

honey lime dressing (recipe below)

Directions

1) Slice each citrus to your preferred thickness. Arrange on a platter and drizzle with honey lime dressing.

2) Serve chilled or at room temperature.

for the Honey Lime Dressing

Ingredients

2 tablespoons honey

juice of 1/2 a lime

zest of 1 lemon

pinch salt

2 tablespoons fresh mint leaves, finely chopped

Directions

1) Place all ingredients into a small bowl. Whisk well to combine. Serve chilled or at room temperature.

Mini Peppermint Pancake Muffins

These mini peppermint pancake muffins will feel like a Christmas morning treat when you bake them up alongside your loved ones. Be sure to pick-up your favorite brand of pancake mix from Market Street (I prefer Stonewall) to make these lovelies. Don’t forget the toppings too-- it might be the best part!

Author note: To make these mini pancake muffins a bit more “minty” add a drop of peppermint extract to the batter.

Ingredients

3/4 cup candy canes, crushed (about 7-8 candy canes)

2 cups pancake batter (use your favorite mix)

cooking spray

chocolate syrup, for topping

maple syrup, for topping

whipped cream, for topping

sprinkles, for topping

Directions

1) Heat the oven to 400 degrees.

2) Add the crushed candy canes to the pancake batter. Mix well.

3) Coat mini muffin tins with cooking spray. Fill the tins about 2/3 of the way.

4) Place in the oven and bake for 11-12 minutes, or until golden on the edges.

Broiled Eggs with Garlic and Goat Cheese

Every sweet bite deserves a salty one as well. Speak to your savory breakfast eater with a tantalizing batch of baked pasture raised eggs and toasted crusty bread made fresh from the Market Street bakery. A glass or ceramic pie pan also works for this recipe. If you want to double the recipe, use two pie pans. This is a easy way to serve breakfast to a crowd.

Ingredients

3 tablespoons unsalted butter

1/4 cup cream

6 eggs

1/4 teaspoon kosher salt

4 garlic cloves, chopped

1/4 cup crumbled goat cheese

1/2 cup arugula, chopped

hot sauce

Directions

1) Heat the broiler to 500 degrees.

2) Crack the eggs and set aside. Prepare all other ingredients (chop garlic, chop arugula, crumble goat cheese).

3) In a 9 inch tart pan, add the butter and cream. Adjust the oven rack so the pan is 6 inches from the broiler and broil for 3 minutes.

4) Remove pan. Add the eggs and then evenly distribute the salt, garlic and goat cheese. Place back into the oven.

5) Broil for 4-5 minutes and remove (4 minute for a runny egg, 5 minutes to a cooked egg).

6) Top with arugula and hot sauce. Serve warm with crusty bread.