Newport & Balboa Holiday Lights Cruise

For their present this year, I took my folks on a holiday lights boat tour given by Davey's Locker which toured Newport and Balboa.  Though it's my tradition to watch the Marina Del Rey Holiday Boat Parade from the shore each year, I'd never seen holiday lights like this - homes decked out on the shore, seen from a boat.  It was really something and a memory I won't soon forget.  

The tour was after dark, so I expected it to be especially cold out on the water.  We prepared by bringing blankets, hats, and scarves as well as mugs of soup, crackers and wine.  As it turned out, it worked well to have brought a light dinner with us, and we found a spot to sit inside, below deck, where we had a beautiful view but stayed nice and toasty.  Still, I was glad we had brought what we'd needed.  We took turns stepping up top to take some pictures, and enjoyed each other's company.  

I bought our tickets in a Groupon deal, then had to go to the company's website to make a reservation with my coupon code.  My parent's visit was actually after the holiday, so the event was not too competitive because of our timing so it was not hard to get the date and time we wanted; while the boat was full, it wasn't overly crowded.  The ride itself lasted about an hour, but you had to be there a bit early to check in and wait in line.  The boat company's staff was efficient and professional, but kind.  We needed to pre-board as my folks have some joint issues, and they had a place for us to sit and wait.  They let us take our time getting on and off as well.

Waiting for the boat to board.  That's our boat, the "Western Pride," behind my dad. 

Since the boat was rocking gently, most of my pictures were blurry.  I think that says more about my lack of professional equipment than my skills, or perhaps both.  I focused mostly on enjoying the moment, but thought I'd share a few shots with you to encourage you to add this to your calendar next year.   It was a great way to end our holiday season!

Crock Pot Cheesy Tomato Soup

What defines comfort food for you?  This soup is one of my favorites.  It's easy to make, simple, and delicious.  The ingredients are cheap too, though you can spruce it up with the addition of expensive pine nuts.  If you don't have them, substitute another nut, or leave them out.  The secret to the creaminess and flavor is the cream cheese, melted and blended in as the final step. 

The soup freezes well, so I often take it to work with me.  Its a staple in my weeknight cold-weather dinners.  And it makes a perfect football game night dish, or party appetizer.  

This recipe is an easy clean up--just one dish, made easier if you remember to use a crock pot liner bag.  I fill my kitchen sink with soapy water before pureeing the soup, so that I can run my immersion blender in the sink for a few seconds after the soup.  Because I don't let the blender sit around, it comes clean easily too. 

Crock Pot Cheesy Tomato Soup

2 lg (23 oz) cans Hunts whole steamed tomatoes
1 box veggie stock (about 4 cups)
2 cubes frozen basil (about 1/2 tsp finely minced fresh basil)
1/4 tsp minced garlic
1 8 oz package cream cheese or Neufchatel cheese
1/4-1/2 c. pine nuts

Place all ingredients except cream cheese and nuts into crock pot on high for two hours, or low for four hours or more, with lid on.  About 15 mins before serving, cut cream cheese into large chunks and add to crock pot.  Use a fork to pierce any whole tomatoes floating at the top of the crock pot.  When the cream cheese has had a few minutes to soften, use an immersion or stick blender to puree the soup just before serving.  If you don't have an immersion blender, you can puree the soup in small batches in a regular blender.  Toast pine nuts in 325 degree oven for 3-4 minutes or use raw.  Mix pine nuts into the soup and add as garnish before serving. 

Gingerbread Bar Cookies with Eggnog Buttercreme Piped Icing

Do you have a group gathering that symbolizes the holiday season to you?  For me, its the yearly Food Bloggers Los Angeles cookie exchange and holiday party.  We had nearly twenty bloggers and bakers contribute their homemade goods.  The smells, warm ambiance and welcoming conversation of this event makes the season special to me, especially on the years I don't get to travel back to be with family. 

FBLA's 2017 Cookie Exchange Table

My plate for the 2017 FBLA cookie exchange

I try to do something different for my cookie exchanges every year; this year, the recipe was new, but it was also the first time I made buttercreme icing, and tried a piping bag.

The loaded piping bag with tip.  The bag is just a regular ziploc!

I was inspired to try a gingerbread bar cookie this year by one that was sold at a fundraiser, but I wasn't able to meet the baker to ask for the recipe.  So I turned online and searched.  I was looking for the gingerbread flavor, but neither a rock-hard version, nor a cake.  I was attracted to the recipe I chose because it called for no eggs, so I thought it might make a denser, less cake-like bar cookie.  As it turned out I was right.  This recipe makes dense but not hard cookies.  It's almost a shortbread, so I cut the portions small.

Gingerbread Bars

1/2 cup light brown sugar, packed
1/2 cup unsalted butter, softened
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt, or to taste
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 cup molasses  

1.  Mix brown sugar and butter together till creamed, scraping down the sides of the bowl well.

2.  Add spices: cinnamon, ginger, nutmeg, cloves, and salt and beat to combine.  

3.  Gradually add the flour and baking soda while mixing.  Mixture will be dry.

4.  Add the molasses and beat to combine.

5.  Prepare an 8x8 pan by lining with aluminum foil and spraying with cooking spray.  

6.  Pour dough into pan and pat down to hard-pack it.  It will be crumbly but bakes together much like a shortbread.  

7.  Bake at preheated 350 degrees for about 20 minutes.  Center will be set and edges will be pulling away slightly from pan when done.  Bars firm up as they cool.  Store in airtight container or freeze.  

Eggnog Buttercreme Frosting

Approx 4 cups powdered sugar
1 cup butter, softened
4 Tbsp Eggnog

To softened butter in a stand mixer, slowly add powdered sugar, blending well.  Scrape down sides completely and blend again.  Add eggnog one tablespoon at a time as mixer is running till combined, observing the consistency.  For maximum eggnog flavor, add the full four tablespoons, but if you prefer a stiffer icing, use less liquid.  Load icing into ziploc piping bag with tip, and pipe as desired.  Let stand 10-15 minutes for icing to set, or refrigerate to set. 

My Notes:  I was out of cloves, and didn't miss them in the dough.  The original recipe said not to use blackstrap molasses in the dough as it would be too heavy, but it was all I had in the pantry, so I went with it and again, I liked the results, though I haven't tried it with the lighter version to see if it would come out better.  This really was like a gingerbread-flavored shortbread--high butterfat--so cut the cookie portions small.  Dust icing lightly with nutmeg if desired. 

Original recipes for bars and frosting credited to Averie Cooks and Two Sisters Crafting, respectively.