Parchment Paper Makes it easier!

I heart parchment paper! Why you ask, because you can use it when cooking/baking pretty much anything. It doesnt burn and it makes clean up super easy. It also preserves expensive bakeware and is great for food decorating and even art projects!

I think many people confuse parchment paper with wax paper - wax paper's downfall is that you cannot use it with hight heat, because the wax will melt all over your food. Parchment paper is treated with silicone, so it is nonstick, heatproof and grease-resistant. It's available bleached (white) or unbleached (brown). I just use the white version.

You can find rolls of parchment paper baking section of most supermarkets, or you can get precut sheets and rounds at specialty kitchen stores like Williams Sonoma (more $$$).

Marge's recommended Use: Baking any kind of cookie, cake/bread or pastry, decorating cakes and baked goods, cooking fish or chicken and roasted veggies (line pans/baking dishes).

Making the Holidays That Much Sweeter!

Every year I look forward to my two favorite must-have holiday treats from Williams Sonoma, courtesy of my mother Gretl, who is a long time employee. What are they you ask? But of course, the best peppermint hot chocolate and the best peppermint bark I have ever had the pleasure of tasting! Per this blog, I am at liberty to describe these goodies as the “best”!



For those of you who do not know what peppermint bark is, you should be ashamed of yourselves… kidding. It is actually layered dark and white chocolate, which I think has a hint of peppermint flavoring in it, topped with pieces of peppermint. It is dee-lish, and the perfect desert to serve after a rich holiday meal!

Need a little winter warmth?

This hot chocolate is a far cry from the standard Swiss Miss powder… it is a tin full of shaved chocolaty goodness. Actual chocolate flakes infused with natural peppermint oil make this drink extra special. It is even better with Peppermint Schnapps (adults only). And, you definitely do not want to use water with this mix – MILK only. I would suggest 1%, so it’s not too thick or too thin, just right (in the words of Goldie Lox).

Peppermint and chocolate were made for each other, and how better to enjoy them then during the holidays curled up by the fire with your loved ones!

Pretzels with a Twist

This year for my co-workers, I decided to do something a little different than my traditional baked good. I stole this idea from the Foodnetwork. You can really do these any which way you like, for any holiday, any time of year.


What you will need:
45-60 Pretzel Sticks (I went through 4 bags of Snydes of Hanover pretzels – ratio of non-broken sticks is about 80%)
1 cup chopped dark chocolate (I use bakers dark chocolate that comes in a bar)
1 cup chopped milk chocolate (same as above)
1 cup chopped white chocolate (same as very above)
* You can really use any type of chocolate you like.

Parchment or wax paper

Sprinkles (your favorite type or color – I used red)
1 cup finely chopped peppermint
1 cup finely chopped nuts (any kind you like)
1 cup finely chopped Skor Bar

Your favorite ribbon and packaging

What to do:
Melt chocolate (one kind at a time) in a double boiler. If you do not have a double boiler, you can make a make-shift version with a sauce pan full of boiling water and glass bowl fit to the sauce pan, which you then set on top (bottom of bowl just touching boiling water). Slowly melt the chocolate until smooth. Dip pretzel sticks carefully into the chocolate and coat about half the stick; shake off lightly for an even coat. You can then add sprinkles or roll in candy, peppermint or nuts. Set on parchment paper to set.

Note: White chocolate takes longer to set, so you may have to put these in the refrigerator if you are on a time line.

Repeat the above 45-60 times (allow at least 2 hours to do this).

Once set, put a few of each kind into your favorite packaging, tie a bow and tada! I gave these to my co-workers and also used them as hostess gifts.

Menu a la Marguerite!

Holiday exchanges have in recent years, become my favorite part of the holiday season. Every year my girl friends from college, high school and from when I lived in SoCal, get together and host themed exchanges. We have done everything from "Bringing Sexy Back" (panty party) to customized t-shirts, to WSU Cougar themed gifts (a personal favorite).

This year, for our high school friend's holiday exchange, we decided on an apron theme. Some exchange-goers were not initially fans of this idea, but quickly changed their minds when they opened theirs and either got a good chuckle out of it, or did the "ah" cute noise. I think everyone's personalities were successfully portrayed on their aprons.

I was especially excited about my apron, because not only is there a giant photo of my face in the middle (one of the few good photos I have taken in my day), but my santa also added my new favorite past time, this blog! I just love it, and will wear it proudly!

Such a fun idea it turned out to be, and will perhaps inspire certain anti-cooking friends, since they will now be equipped with cute kitchen attire!

Staples a la Kitchen!

I recently took a poll of all the items I ALWAYS have on hand, and this is the list I came up with. DISCLAIMER: some are rather random, but there are always times when you just do not feel like cooking and it is nice to have something easy on hand that is somewhat healthful :)

Cupboard Collectables

Kocher or Sea Salt - flavor is much better and it doesn’t taste like iodized salt; YUCK!

GOOD Olive Oil - Trader Joe's sells a great variety and they are much more affordable than the grocery or specialty stores. I use this with pretty much everything I sauté, roast or grill.

Bakers Chocolate/Semi Suite Chocolate Bars – must-have for delicious baked goods like brownies, cookies, and just to snack on every now and then. Not a fan of chocolate chips, sorry.

Polenta – This is a great side dish and very versatile. You can serve it hot with parmesan cheese or any other soft, melt able cheese, or, you can spread it on a sheet pan and let it set to grill. You can find it most grocery stores; just make sure you don’t accidentally buy corn meal – they are two different things J

Broccoli & Cheese Rice – This is a classic and always a great side dish with chicken or red meat. It’s easy and not too bad for you. I like to add steamed broccoli to make it heartier.

Wheat Spaghetti – Much better than regular and better for you! Great with any kinds of sauce! Even with just a little melted butter and lemon pepper.

Lemons – They not only serve as a great kitchen decoration, but they are multipurpose. Great for salad dressing, chicken or fish, citrus pasta, ice teas/soda, I could go on. The zest is great too! I like to use it in cookies and/or on top of fruit flavored ice cream

Parmesan Cheese (lasts a really long time) – This is one of my favorite of the specialty cheeses. Great for salads, risottos/rice dishes, chicken, pasta, pizza and anything else Italian!

Balsamic Vinegar – This one goes aside the olive oil. Also great for dressing salads, berries (sounds strange but Barefoot Contessa has a fabulous recipe for marinated fruit), meat marinades, anything Greek, etc.

Red Pepper Flakes – These are hot and perfect for any spicy dish! Chicken, fish, pizza, Asian cuisine, shrimp dishes, even hot chocolate!


Cinnamon – This spice is a lot more versatile than people think. You can use it for both sweet and savory dishes. I like to use it on oatmeal and also in brownies for a hint of something special. It is also very good mixed with red pepper flakes and heated up in some olive oil – this is a great baste for chicken or pork.

Did you say Brussels Sprouts?

I sure did! I think that many people are afraid of Brussels sprouts, because they are the quintessential vegetable hated by youth. I say, long live the Brussels sprouts!

I didn’t always enjoy these little wonders. I only recently took a liking for them when my aunt (a former Chef) prepared them for Thanksgiving a few years ago. She served them in a horse radish-cream sauce - heavenly! My rendetion is a little different.... I had a craving for gorgonzola and had some leftover pine nuts, so I decided to put my cooking skills to the test and landed on Roasted Brussels Sprouts with gorgonzola, toasted pine nuts and raisins.

Here is what you’ll need:

1/2 - 1 pound Brussels sprouts
1/2 cup crumbled gorgonzola
1/4 cup plump raisins
1/3 cup toasted pine nuts (you can buy them toasted or just toss them in a non-stick pan on low heat for about 5 minutes until just browned)
1 tbls. salt free butter
2-3 tbls. olive oil
Salt & Pepper to taste

Pre-Heat Oven to 400 degrees

Cut off any stems, then lightly coat the sprouts in olive oil and a little salt and pepper. Place them on a sheet pan and roast for 35 to 40 minutes until just browned on the outside, tender on the inside. If you like them less tender like me, you may want to check them after about 25 minutes.

Once they are done, remove them from the pan immediately and place them in a bowl. While still hot, toss in butter, crumbled gorgonzola, raisins and pine nuts. Toss together until cheese has melted and then serve! Makes a great side dish, and will perhaps cure your fear of this friendly little vegetable.

Health Benefits:
Plant phytonutrients found in Brussels sprouts enhance the activity of the body's natural defense systems to protect against disease, including cancer. Scientists have found that sulforaphane, one of the powerful glucosinolate phytonutrients found in Brussels sprouts and other cruciferous vegetables, boosts the body's detoxification enzymes, potentially by altering gene expression, thus helping to clear potentially carcinogenic substances more quickly.