Ho-Ho-Hike! When the weather turns icy, the magical folks who live at the North Pole love gathering together to play winter sports. Hosts Ree Drummond and Eddie Jackson ask four competitive cookie makers to tackle making two winter sports cookies. One cookie maker will suffer the agony of defeat, while another will advance with an advantage for the next round. After a big game, the merry residents of the North Pole gather in the town's gazebo to socialize, so the cookie makers craft their own towering 10-foot tall Christmas gazebos complete with classic pitched roofs. Their cookies will have to incorporate comforting drinks perfect for sipping at social occasions, like peppermint mocha, pumpkin spice, chai or apple cider. The cookie maker who creates the gazebo most worthy of the North Pole's town square will paint the town red with $10,000 and the Golden Ornament.
A can't-miss menu for a cozy and elegant holiday supper from Rachael Ray: Olive and Garlic Soft Cheese Spread; Orange Balsamic Cornish Hens; Pepin Potatoes; Brussel Sprouts; Braised Carrots and Fennel; and Pumpkin Pie with Almond-Spice Whipped Cream.
Living a low-carb lifestyle doesn’t mean forgoing dessert. Really! Chef George Stella and his wife, Rachel, whip up a variety of tasty treats: NY ricotta cheesecake, double chocolate walnut brownies, and praline pumpkin pie with fresh whipped cream. Eating low carb has never been tastier.
Top 5 Tips
1. Sour cream is a great low carb choice for all of your cooking and baking needs.
2. When a recipe calls for you to "butter and flour" the pan, use non-stick cooking spray and a mix of wheat bran and soy flour instead.
3. Walnuts are a great source of omega-3 fatty oils, the same oils found in salmon which, when consumed in moderation, actually help reduce cholesterol and blood pressure.
4. You can create your own, carb-curbed desserts. Try substituting soy flour for white flour and sugar substitute for the real thing. Eggs and cream are low carb and help your baked goods rise, so don't eliminate them.
5. Reinvent the piecrust with a simple mixture of melted butter (approx. two tablespoons for one crust), some ground spices, and diced pecans.