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Now that Christmas has come and gone, it’s time to ring in 2024!

New Year’s Eve has taken on a different meaning this year for us. Although we were never huge partyers and rarely made it to midnight anyway, we now have to stay up worried, since we have an exchange student living with us. 

Whether he stays at our house and has friends over for New Year’s, or goes off and does his own thing, I now understand why parents worry when their kids are out on New Years Eve! Like they always say, nothing good happens after midnight!!

But, if you’re having people over or heading to a party of your own, I do have some fun recipes to share!

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Mint represents wealth and prosperity, and let’s be honest, a lot of people are looking for that every new year! So combine that with a fortune cookie, and you’re bound to have some good luck come your way with this recipe!

If you really want to add a paper fortune to this recipe, you can order them online or just skip the message and hope mint and fortune lead you to riches!

MINT FORTUNE 

COOKIES

3/4 c. granulated sugar

3 large egg whites, room temperature 

1/4 tsp. peppermint extract

1/4 tsp. kosher salt

6 tbsp. unsalted butter, melted

3/4 c. all-purpose flour

1 tbsp. cornstarch

Green gel food coloring

Preheat the oven to 35 degrees. Line 2 baking sheets with parchment paper or a silicone baking mat. Cut out 30 strips of paper for the fortunes, about 2 ½ inches by ½ inch, and write a message on each one.

In a large bowl, whisk together the sugar, egg whites, peppermint extract, and salt until the egg whites are frothy, 30 seconds to 1 minute. Add in the melted butter and mix until well combined. Stir in the flour and cornstarch until no lumps remain. Add 1 or 2 drops of green food coloring, if you like.

If the baking sheets are lined with parchment paper, dab some batter underneath the corners of the paper to help it adhere to the baking sheet.

Using a measuring spoon, scoop 2 (1-tablespoon) portions of the batter onto the prepared baking sheets, using the back of a spoon or an offset spatula to spread each into a 4-inch circle. Only bake 2 cookies at a time, as they set up quickly.

Bake the cookies, one baking sheet at a time, until lightly golden on the edges, 7 to 9 minutes. 

Working quickly, use a spatula to flip the cookies over. Place one paper fortune in the center of each cookie. Fold the cookie in half to form a half-moon shape. Then, using the rim of a cup, press the folded side of the cookie over the rim to form a fortune cookie shape.

Meanwhile, place the  second baking sheet with two portions of batter into the oven and repeat the baking and folding process. When the first baking sheet is cool, scoop two more (1-tablespoon) scoops of batter onto the cooled baking sheet. Continue cycling the baking sheets into the oven with more portioned batter until all the batter is used.

Allow the cookies to cool completely before storing in an airtight container at room temperature for up to one week. 

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This is an even heartier twist on the classic French onion soup. It would be a nice meal to take in before heading out for the night if there will be some drinks involved.

ONE POT FRENCH ONION PASTA

5 tbsp. olive oil, divided

2 tbsp. unsalted butter

4 medium yellow onions, thinly sliced

2 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper

8 oz. baby bella mushrooms, sliced

5 sprigs fresh thyme, plus more for garnish

5 garlic cloves, minced

1 c. dry white wine

4 c. beef broth

1 tbsp. Worcestershire sauce

1 lb. farfalle pasta

2 oz. cream cheese

1 tbsp. red wine vinegar

5 oz. thinly sliced French bread (about 3 1/2 cups), torn in half 

1 c. shredded low-moisture mozzarella cheese

1/2 c. shredded gruyere cheese

Heat 3 tablespoons of olive oil and the butter in a wide braiser pan or a large Dutch oven over medium-low heat. Add the onion, 1 1/2 teaspoons of salt, and pepper; cook, stirring occasionally, until the onion is very soft and a deeply golden brown, 15 to 20 minutes. Add the mushrooms, thyme, and garlic and cook until the mushrooms begin to soften, 3 to 5 minutes. 

Stir in the wine and cook until it is almost completely evaporated, about 2 minutes. Pour in the beef broth, 3 cups of water, and Worcestershire sauce. Bring to a boil over medium-high heat. Add the pasta and cook, stirring frequently until al dente, 10 to 11 minutes. Remove the thyme sprigs. Stir in the cream cheese and red wine vinegar.

Turn the broiler on high. Brush or drizzle the bread with the remaining 2 tablespoons of olive oil and sprinkle the remaining 1/2 teaspoon of salt. Top the pasta with the bread and sprinkle with the mozzarella and gruyere cheese. Broil until the cheese is deeply golden, 2 to 5 minutes, keeping a close eye on the pasta. Let stand for 5 minutes before serving with extra thyme sprinkled on top.

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New Year’s Eve is on a Sunday this year, and I know some of you may want to get started inbibing earlier than others. If so, here’s the best treat for that!

CRANBERRY

MIMOSA

2 oz. cranberry juice

1 oz. pineapple orange juice

3 oz. sparkling wine

3 frozen cranberries

1 orange twist

1 mint sprig

In a champagne flute, combine the cranberry and pineapple orange juices. Top with sparkling wine and garnish with frozen cranberries, an orange twist, and a small sprig of mint. 

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And we’ve got to have one dessert for the column! Get those last sweets in before the New Year’s resolutions start!

COFFEE TOFFEE CRUNCH CAKE

FOR THE CAKE

Cooking spray, for the pans

3 c. all-purpose flour, plus more for the pans

3 c. granulated sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. kosher salt

3 sticks salted butter

1/3 c. instant coffee granules

1 1/2 c. boiling water

3/4 c. buttermilk

3 large eggs

1 tbsp. vanilla extract

FOR THE FROSTING AND TOPPING

2 1/2 sticks salted butter, at room temperature

1 1-pound box powdered sugar

1/2 tsp. kosher salt

1/4 c. instant coffee granules

3/4 c. heavy cream, plus more if needed

4 chocolate-covered toffee bars (such as Heath)

For the cake: Preheat the oven to 350˚. Coat three 8-inch round cake pans with cooking spray and dust with flour. Line the bottom of each pan with a round of parchment paper. Whisk the granulated sugar, flour, baking powder, baking soda and salt in a large bowl. Set aside.

Melt the butter in a small saucepan over medium-low heat. Meanwhile, combine the instant coffee and boiling water in a medium bowl and stir to dissolve. Once the butter has melted, add the coffee mixture to the saucepan. Let it come to a boil for about 10 seconds, then remove from the heat and set aside.

In a separate medium bowl, whisk the buttermilk, eggs and vanilla until well combined. Pour the butter-coffee mixture into the flour mixture and stir gently. Add the buttermilk-egg mixture and stir gently until well combined. Divide the batter among the prepared pans. Bake until a toothpick inserted into the centers comes out almost clean, 23 to 25 minutes. Allow the cakes to cool for 15 minutes in the pans on a rack, then remove the cakes from the pans, remove the parchment and let cool on the racks.

For the frosting: Beat the butter in a large bowl with a mixer on high speed until light and fluffy, about 1 minute. Add the powdered sugar and salt and beat on low speed to incorporate. Stir the instant coffee into the heavy cream in a small bowl, then pour it into the mixer. Beat on low speed until combined, then beat on high speed until light and fluffy, about 2 minutes, adding a little more cream if needed to make the frosting spreadable.

Assemble the cake: Finely chop two of the candy bars. Place 1 cake layer on a cake stand or plate. Spread 1 cup frosting on top and sprinkle with half of the chopped candy. Top with another cake layer, more frosting and the rest of the chopped candy, then top with the final cake layer. Spread the remaining frosting all over the top and sides of the cake. Roughly chop the remaining two candy bars and sprinkle around the edge of the cake.

TFD: Every year you make a resolution to change yourself. This year, make a resolution to be yourself.

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