Merry Christmas! And happy cooking too!

As I type this, my children are all literally counting down the minutes to Christmas Day.  They are beyond excited, and frankly, so am I!!  I wanted to share a few of our favorite family traditional recipes with you all. So here it goes:

ALMOND TOFFEE
2 C. Dark Brown Sugar
1 Cup Butter (unsalted)
1/4 Cup light corn syrup
1 Tb. Pure Vanilla Extract
1/4 Espresso (or yesterdays coffee works too)
1 Package Dark Chocolate Chips or 2 Large Dark Chocolate Bars
1 cup sliced raw almonds ( I toast them for added flavor)

In a medium sauce pan, add sugar, butter, corn syrup, vanilla, and espresso. Melt on medium to medium high heat stirring frequently. Using a good candy thermometer (that you trust), watch the mixture carefully, until it reaches 285 degrees F. Once the candy has reached 285, turn the heat off immediately. Add 1/2 cup of the almonds, and stir quickly. Very quickly pour hot mixture onto a cookie sheet.  Melt the dark chocolate in a double boiler, or just in the microwave, but watch to be sure you don't scorch the chocolate.  Pour the melted chocolate over the semi-cooled candy mixture and sprinkle with remaining 1/2 cup almonds.  Let set up over night, or for at least 12 hours. Crack into pieces as big or as small you desire. 

CINNAMON ROLLS
Enough Dough For 24 small rolls, or 12 large rolls use:
1 egg plus enough warm water to equal 1 1/2 cups
2 tsp. yeast
1/2 Cup Sugar
1 1/2 tsp. salt
1/3 butter
4 1/2 cups bread flour

FILLING: 1/2 cup softened butter, 1/2 brown sugar, 2 TB. cinnamon
GLAZE: 2/3 cup powdered sugar, 1/4 milk, 1 tsp. Vanilla

Place dough ingredients in a large mixing bowl mix until just combined then knead with your hands or a bread hook, for 6-8 minutes. Let rise for an hour, then punch down, and let rise another 30 minutes. On Christmas I put ours in the fridge at this point, and then let rise about 45 minutes in the morning before baking. Punch down again, and roll into a 16 x 24 inch rectangle. Spread the softened butter for filling. Then Combine remaining filling ingredients and sprinkle of butter. Roll up tightly, like a jelly roll, starting at the 16 inch side. Cut into 1 inch pieces. Place in 2-3 greased 9 inch square baking pans about 1/2 inch apart, and let stand in a nice warm, draft free place, for one hour. Bake in a preheated 350 degree oven, for 25-35 minutes. Mix together Glaze and drizzle over top of the warm rolls.