As the temperature drops and the snow falls, warm up with a creamy butternut squash soup or a comforting bowl of roasted vegetable soup, courtesy of McCormick Spices.
1 medium green apple, cored and cut into 1-inch chunks
1/2 cup chopped pecans, toasted
1/3 cup orange juice
1 teaspoon ground turmeric
1/4 teaspoon ground nutmeg
1 cup chicken stock
1 can (13.66 ounces) lite coconut milk
DIRECTIONS:
Heat oil in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple and pecans. Cook on medium heat 1 minute, stirring occasionally. Stir in orange juice, turmeric, nutmeg and stock. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly.
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in coconut milk. Simmer for 5 minutes.
Ladle into soup bowls. Garnish with additional turmeric and finely chopped apples, if desired.
2 medium avocado, peeled, pitted and cut into 3/4-inch chunks
1 1/2 cups unsalted vegetable stock
1 cup water
DIRECTIONS:
Preheat oven to 450°F. Place tomatoes, mushrooms and onion in large bowl. Add 3 teaspoons of the olive oil, 1 1/2 teaspoons of the sea salt, thyme, sage and 1/4 teaspoon of the pepper; toss to coat well. In separate small bowl, gently toss avocado with remaining 1 teaspoon olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon pepper. Place tomato and mushroom mixture on one side of foil-lined shallow baking pan. Place avocado on other side of pan. Roast 35 to 40 minutes or until vegetables are tender and golden brown.
Meanwhile, bring stock and water to boil in small saucepan on medium heat. Cover. Reduce heat to low and keep warm until ready to use. Add the warm stock mixture and roasted tomatoes, mushrooms and onion into blender container, while keeping the roasted avocados on the baking pan. With center part of blender cover removed to let steam escape, puree on high speed until smooth. Pour soup into serving bowls or mugs and top with roasted avocado. Drizzle with additional olive oil before serving.
Cookies are a treat any time of the day, and many find biscotti particularly appealing. These crunchy cookies are equally at home with a morning cup of coffee as they are with an evening mug of hot cocoa. Biscotti are hard, crunchy, Italian cookies that are baked twice. In fact, their name comes from the Latin “bis,” meaning “twice,” and “coctus,” meaning “cooked.”
Although they can be enjoyed on their own, their dry, crunchy nature makes them hold up well when dunked into a beverage. Biscotti were even once commonly dipped into red wine. Though they might seem complicated, biscotti generally are easy to make. Try this recipe for “Semolina and Almond Biscotti” from “Butter, Flour, Sugar, Joy” (Sourcebooks) by Danielle Kartes.
Semolina and Almond Biscotti
YIELD: Makes 12 to 16 cookies
INGREDIENTS:
1 cup sugar
1⁄2 cup melted butter
3 eggs
1 teaspoon vanilla extract
1 pinch salt
2 3⁄4 cups all-purpose flour
1 cup sliced almonds
1⁄2 cup semolina flour
1 teaspoon baking powder
Optional: 10 ounces dark chocolate to melt for dipping
DIRECTIONS:
Preheat oven to 325 F. Line a baking sheet with parchment paper. In a stand mixer, cream the sugar, butter and eggs until light and creamy, about 2 to 3 minutes. Add the vanilla and salt. Mix to incorporate. Add the all-purpose flour, almonds, semolina flour, and baking powder. Mix until well combined, but don’t overmix. Turn the dough out onto the prepared baking sheet. Pat gently to form one long loaf of dough roughly 14 to 16 inches long and 5 to 6 inches wide. Bake 30 minutes.
Remove the loaf from the oven and allow to cool 5 to 6 minutes before using a long knife to cut the loaf gently into 12 to 16 cookies. Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through. Cool completely to achieve that signature crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea or hot chocolate.
Optional: Melt the chocolate in the microwave in 30-second bursts and gently dip half of each biscotti into it lengthwise. Flip the biscotti chocolate-side-up onto a sheet tray and allow the chocolate to set.
Delicious, colorful and versatile, smoked salmon can make it easy to elevate your New Year’s Eve menu. Whether you are hosting family or a small group of friends, you can feel good about serving sustainable smoked salmon to your guests. Highlight smoked salmon at socially distanced gatherings with these recipes and tips from chef Nora Pouillon, a James Beard Lifetime Achievement Award winner, and her daughter, Blue Circle Foods product director Nina Damato.
Smoked Salmon Rolls with Cream Cheese and Caper Filling
Smoked Salmon Rolls
INGREDIENTS:
4ounces smoked salmon
olive oil
6ouncescream cheese
2tablespoonssmall capersdrained, plus additional for serving, divided (optional)
1/2medium red onionfinely diced
1tablespoonchopped Italian parsley
saltto taste
pepperto taste
DIRECTIONS:
Layer smoked salmon slices on lightly oiled aluminum foil, overlapping slightly. Mix cream cheese with capers, onion and parsley. Season with salt and pepper, to taste. Place thick line of cream cheese mixture along long side of salmon. Roll up salmon carefully with help of aluminum foil, similar to sushi roll. Chill in refrigerator 2-3 hours or overnight to firm up roll. To serve, use sharp knife to slice salmon roll into 1/2-inch long pieces. Place rolls on serving plate and garnish with additional capers, if desired.
Smoked Salmon Cucumber Boats
Smoked Salmon Cucumber Boats
INGREDIENTS:
1English cucumberabout 1 1/2 inches thick and 10 inches long
1medium tomatoseeded and cut into tiny pieces
1/4cupscallionsfinely chopped
1tablespoondill sprigsfinely chopped, plus additional for serving (optional), divided
1tablespoonlemon juice
4ouncesBlue Circle Smoked Salmonchopped or pulsed
saltto taste
pepperto taste
DIRECTIONS:
Slice cucumber in half lengthwise and use spoon to scoop out seeds. If cucumber skin is too thick, peel before slicing, Gently mix tomato, scallions, 1 tablespoon dill, lemon juice and smoked salmon until combined. Season with salt and pepper, to taste. Fill cucumber halves with smoked salmon mixture. Slice cucumber boats into 1/2-3/4-inch pieces crosswise. To serve, place pieces on platter and garnish with additional dill, if desired.
When the clock strikes midnight and the year turns over, celebration is sure to ensue, but it’s the moments leading up to the ball drop that can make the evening truly special.
Make your New Year’s Eve celebration unforgettable with these countdown party ideas.
Give Your Celebration a Memorable Theme
Choosing a theme for your party can add a unique twist to the celebration. Whether it’s a “Roaring 20s” party with flapper dresses and jazz music or a cozy “Pajama Party” where guests can relax and enjoy comfort foods, a theme can set the tone for a memorable evening. More ideas include a “Masquerade Ball” theme to add an air of mystery and elegance or a “Decades Party” where guests dress up from their favorite decade. Whatever theme you choose, make sure to incorporate it into your food, decorations and music.
Provide Food and Drinks to Power Through to the Countdown
Impress your guests with a menu of unique and delicious food and drink options. Consider a variety of appetizers and finger foods that are easy to eat while mingling. Mini sliders, gourmet popcorn and charcuterie boards are crowd-pleasers. For drinks, create a signature cocktail, such as a sparkling champagne punch or festive mocktail for those who prefer non-alcoholic options. Also remember to have a champagne toast ready for the countdown to midnight.
Set Up Interactive Activities to Engage Your Guests
Leading up to the countdown, arrange a series of interactive activities such as a quiz about events from the past year, a game of charades with New Year’s Eve-themed prompts or a resolution-writing station where guests can share their goals for the upcoming year. Another fun idea: set up a photo booth with props. These activities can encourage mingling and laughter while keeping the energy high until the ball drops.
Arrange Fun and Festive Decorations and Props
Set the scene for your New Year’s Eve party with decorations that sparkle and shine. Use metallic and glittery decor to add a festive feel and don’t forget balloons and streamers. Countdown clocks or timers placed around the party area can also help build anticipation as midnight approaches. Don’t forget props like party hats, noisemakers and confetti poppers.
Use Technology to Enhance the Experience
Make your celebration more exciting and inclusive by leveraging technology to set up a live stream of a famous countdown, such as the one in Times Square. For a more personalized touch, create a slideshow or video montage of memorable moments from the past year. Interactive apps that allow guests to send New Year’s messages or participate in virtual games can also add a modern twist to your celebration.
Melissa Negrin-Wiener, Esq., a senior partner at Cona Elder Law (center), stands with representatives from Family Service League and The Elijah Foundation at the 3rd Annual Pie Donation event. Photo courtesy of Cona Elder Law
Cona Elder Law and its charitable foundation, Senior Dreams Come True™, hosted its 3rd Annual Pie Donation on Dec. 20, delivering 50 pies, baked by The ELIJA Foundation, and distributed to clients at the Family Service League (FSL) in Huntington just in time for the holidays.
The event brought together two non-profit organizations to benefit a third at a time of year when many people report both food insecurity and economic challenges in providing the most basic holiday meal. This is the first year the pies were given out to recipients in person. In previous years, pies were driven and dropped off at FSL locations across Long Island.
“We are deeply grateful to Cona Elder Law for recognizing that something as simple as a holiday pie, which many of us take for granted, can mean the world to someone in need,” said Lisa Jamison, FSL Division Director.
Cona Elder Law’s charitable foundation, Senior Dreams Come True™, has been granting wishes to low-income seniors since 2007, helping with basic needs and fulfilling lifelong dreams. Through this event, Cona Elder Law and Senior Dreams Come True™ aim to bring warmth and joy to low-income seniors during the holiday season, while raising awareness about the critical needs of this often-overlooked population. This initiative is part of Cona Elder Law’s broader mission to advocate for and support seniors on Long Island.
“The not-for-profit communities on long island are really wonderful, but they can’t thrive without one another,” said Melissa Negrin-Wiener, Esq., a senior partner at Cona Elder Law. “To have one non-profit help another and help another is really a beautiful thing. It makes me feel like it’s the simple things that really help people and go a long way.”
Senior Dreams Come True™, a 501(c)(3) non-profit founded by Cona Elder Law, has granted dozens of wishes to low-income seniors across Nassau and Suffolk counties. Eligibility for the program is limited to Long Islanders aged 65 and over with a household income of $1,800 or less per month (individual) or $2,500 or less per month (couple). Past wishes grated include:
Plane fare to reunite families.
Home repairs and wheelchair accessibility modifications.
Dental and medical treatments not covered by insurance.
Prescription drug coverage and hearing aids.
Major household appliances, A/C and heating units.
Last year, Cona Elder Law partnered with Family Service League to launch its “Adopt a Senior” initiative, delivering a new refrigerator to an East End senior.
Based in Melville, Cona Elder Law concentrates in the areas of elder law, estate planning, estate administration and litigation, and health care law. Cona Elder Law takes a holistic approach to elder law, providing support and resources for older adults and caregivers, and maintains long-term, partnering relationships with clients to provide the best solutions for multiple generations.
No celebration of the Festival of Lights would be complete without Hanukkah desserts to close outeach evening.
Cherry Almond Rugelach
Recipe by Marcia Stanley
YIELD: Makes 36 pieces
INGREDIENTS:
1 cup butter, softened
1 package (8 oz.) cream cheese, softened
3 tablespoons granulated sugar
1/4 teaspoon almond extract
1/8 teaspoon salt
2 cups all-purpose flour
2/3 cup dried tart cherries
1/3 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
2/3 cup slivered almonds, toasted, chopped
3-4 tablespoons milk (skim, 2% or whole)
granulated sugar
DIRECTIONS:
For cookie dough, in large mixer bowl beat butter, cream cheese, granulated sugar, almond extract and salt on medium speed of an electric mixer until light and fluffy. Add flour. Beat until dough forms. Divide into thirds. Shape each piece into a 1-inch-thick disk. Wrap in plastic wrap. Refrigerate for 1 hour.
Meanwhile, for filling, in food processor place cherries, brown sugar and nutmeg. Cover and pulse until cherries are coarsely chopped. Stir in almonds.
Preheat oven to 350°F. On floured surface roll each disk into about a 13-inch circle. Center a 12-inch round bowl, plate or pan on dough circles. Trim around edges to create 12-inch-diameter circles. Discard scraps. Brush circles with milk. Sprinkle a third of the filling on each circle. Lightly press into dough.
Cut each circle into 12 wedge-shaped pieces. Beginning at wide end, roll up each wedge. Place, point side down, 2 inches apart on parchment-lined baking sheets. Brush tops with additional milk and sprinkle with sugar (if desired). Bake for 18 to 21 minutes or until brown. Transfer to wire rack and cool before serving.
Hanukkah Apple Cake
Recipe by Marcia Stanley
Hanukkah Apple Cake
YIELD: Serves 12
INGREDIENTS:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 2/3 cups sugar
2 eggs
1 teaspoon vanilla
2 large apples, cored, peeled and chopped
1/2 cup finely chopped pecans
2 tablespoons sugar
1/2 teaspoon ground cinnamon
DIRECTIONS:
Preheat oven to 350°F. Lightly coat 9-inch round springform pan with nonstick cooking spray. In medium bowl stir together flour, baking powder, the 2 teaspoons cinnamon and salt. Set aside.
In large mixer bowl beat cream cheese and butter on medium speed of an electric until combined. Add the 1 2/3 cups sugar. Beat until fluffy. Add eggs and vanilla and beat until combined. Add flour mixture to beaten mixture. Beat on low speed until just combined. Fold in apples and pecans. Spread in prepared pan. Stir together the remaining 2 tablespoons sugar and the remaining 1/2 teaspoon cinnamon. Sprinkle over the top of the cake.
Bake for 1 hour and 10minutes or until wooden skewer inserted near center comes out clean.
Italians have been sipping little cups of strong coffee for over 400 years, but the coffee we know as espresso — a thick, dark liquid with a foamy, creamy head, or crema dates from 1903. This is when machines (perfected simultaneously in Milan and Turin, Italy) made the rapid method of extraction possible.
The word espresso comes from the Italian for “fast,” since espresso results when pressure forces hot water through coffee grounds. Coffee was first brought to Italy in 1615 by Pietro della Valle.
In 1938, a Milanese coffee-bar owner named Achille Gaggia added a hand-operated piston pump to the elaborate steam-powered espresso machines, then in use. Gaggia’s invention increased the extraction pressure and added body and complexity to an otherwise thin brew. Later refinements replaced the piston with an electric pump.
It is interesting to note that Italy is the world capital of espresso, yet not a single coffee bean grows there. Italy imports coffee beans for roasting and blending, from Africa, Central and South America.
Espresso has an intense black color, with a concentrated, strong coffee aroma, and a thick, long-lasting crema (pale chestnut, creamy froth head, which should hold sugar on its surface for a few seconds before penetrating the coffee). It has well-balanced flavors and good body, with a thick “mouthfeel,” and a pleasing, bitter aftertaste.
Espresso. Pixabay photo
Although popular in the United States, serving a twist of lemon peel with espresso is not customary in Italy.
The most popular types of espresso or “caffè” are:
Doppio (double): Two shots of espresso served in a single cup.
Lungo (long): A weaker espresso, made by adding water.
Latte: A milky espresso typically consumed in the morning.
Macchiato: A shot of espresso spotted or marked with a scoop of foamed milk on top.
Ristretto: A thicker (restricted) more concentrated version of espresso; made by using less water.
Corretto: A ristretto espresso that is corrected (volume) by adding grappa or other types of distilled spirits, liqueurs or bitters.
Cappuccino is an espresso coffee served with a creamy head made from steamed milk and foam. Cocoa or powdered chocolate is often sprinkled on top. In Italy, cappuccino is a morning drink enjoyed before or with breakfast, and not consumed after 11 a.m.
The history of cappuccino is shrouded in legend. According to one account, the name cappuccino originated as a tribute to Father Marco d’Aviano, a seventeenth-century Capuchin monk. Monks covered their heads with the pointed brown hoods of their cloaks, known as a cappuccio in Italian, which is similar in color to coffee with milk.
Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].
How would you like to be “heart attack proof?” This term was introduced by Dr. Sanjay Gupta and later gained traction when it was iterated by Dr. Dean Ornish. While it’s probably not possible to be completely heart attack proof, research shows us that it is possible to significantly reduce your risk by important lifestyle choices.
About five percent of U.S. adults over age 19 have coronary artery disease (CAD), the most common type of heart disease (1). This contributes to a heart attack rate of one every 40 seconds. We can do better.
Many of the biggest contributors to heart disease risk are well-known: high blood pressure, high cholesterol, and smoking. In addition, if you have diabetes or are overweight or obese, your risk increases significantly. Lifestyle factors, such as poor diet, lack of physical activity and high alcohol consumption are among the significant risk contributors.
This is where we can dramatically reduce the occurrence of CAD. Evidence continues to highlight that lifestyle changes, including diet, are the most critical factors in preventing heart disease. Dietary changes that have a significant impact include consuming dietary fiber, legumes, nuts, omega-3 polyunsaturated fatty acids (PUFAs), and chocolate.
Increase your dietary fiber
We can significantly reduce our heart disease risk if we increase our fiber consumption to recommended levels.
The more fiber you eat, the greater you reduce your risk. In a meta-analysis of 10 studies that included over 90,000 men and 200,000 women, results showed that for every 10-gram increase in fiber, participants experienced a corresponding 14 percent reduction in their risk of a cardiovascular event and a 27 percent reduction in their risk of heart disease mortality (2).
According to a 2021 analysis of National Health and Nutrition Examination Survey (NHANES) data from 2013 to 2018, only 5 percent of men and 9 percent of women get the recommended daily amount of fiber (3). The average American consumes about 16 grams per day of fiber (4).
The Academy of Nutrition and Dietetics recommends 14 grams of fiber for every 1,000 calories consumed, or roughly 25 grams for women and 38 grams for men (5).
Good sources of fiber are fruits and vegetables eaten with edible skin or peel, beans, lentils, and whole grains.
Various legumes.
Eat your legumes
In a prospective (forward-looking) cohort study, legumes reduced the risk of coronary heart disease by 22 percent (6). Those who consumed four or more servings a week saw this effect when compared to those who consumed less than one serving a week. The legumes used in this study included beans, peas and peanuts. There were over 9,500 men and women involved, and the study spanned 19 years of follow-up.
I recommend that patients consume a minimum of one to two servings a day, significantly more than the relatively modest four servings a week used to achieve statistical significance in this study.
Include healthy nuts
Why should you include nuts? In a study with over 45,000 men, consuming omega-3 polyunsaturated fatty acids (PUFAs) led to significant reductions in CAD. Both plant-based and seafood-based omega-3s showed these effects (7).
Good sources of omega-3s from plant-based sources include nuts, such as walnuts, and ground flaxseed. Of course, be cautious about consuming too many nuts, since they’re also calorically dense.
Consume a modest amount of chocolate
In an analysis of six studies with over 336,000 participants, researchers found that eating chocolate at least once a week was associated with an 8 percent decreased risk of coronary artery disease when compared with consuming chocolate less than once a week (8).
The author notes that chocolate contains heart healthy nutrients such as flavonoids, methylxanthines, polyphenols and stearic acid which may reduce inflammation and increase good cholesterol. The study did not examine whether any particular type of chocolate is more beneficial or whether there is an ideal portion size.
An earlier study did show that two pieces of chocolate a week may decrease the risk of a heart attack by 37 percent, compared to those who consume less (9).
Both study’s authors warn against the idea that more is better. High fat and sugar content and chocolate’s caloric density may have detrimental effects when consumed at much higher levels.
I typically recommend that patients have one to two squares — about one-fifth to two-fifths of an ounce — of high-cocoa-content dark chocolate daily. Aim for chocolate labeled with 80 percent cocoa content.
You can also get chocolate’s benefits without the fat and sugar by adding unsweetened, cocoa powder to a fruit and vegetable smoothie. Do not use Dutch-process cocoa, also known as alkalized cocoa; the processing can remove up to 90 percent of the flavanols (10).
Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.
From left, Kiran Wadhwa, Mr. Kulwant Wadhwa and Indu Kaur of The Curry Club at Saghar; and Discover Long Island President and CEO Kristen Reynolds
The Curry Club at Saghar in Port Jefferson was awarded the Partner of the Year Finalist honor by Discover Long Island at the organization’s 6th annual gala and awards ceremony, held on Dec. 3 at Bourne Mansion in Oakdale.
This recognition celebrates the Curry Club’s commitment to community partnerships, exceptional service, and its dedication to sharing the rich and vibrant flavors of India with the Long Island community.
“We are honored to be awarded Partner of the Year Finalist by Discover Long Island,” read a press release from the Curry Club at Saghar. “Thank you for recognizing our passion for serving the community and our collaboration with Discover Long Island to elevate Long Island as a premier destination.”
The awards gala, attended by 186 guests, was a glamorous celebration honoring Long Island’s tourism and business leaders who have contributed to the region’s record-breaking visitor economy. The event kicked off with an elegant champagne reception hour, followed by a lavish dinner and the highly anticipated annual awards ceremony. The evening was themed around F. Scott Fitzgerald’s The Great Gatsby, with live entertainment, a roaring twenties-inspired dress code, and performances from the CM Performing Arts Center and the cast of The Great Gatsby on Broadway.
Discover Long Island President and CEO Kristen Reynolds, CDME, emphasized the importance of community partnerships during her remarks:
“I’m honored to bring together Long Island’s hard-working and dedicated tourism and business community to shine the light on the individuals and organizations that play an integral role in our back-to-back record-breaking visitor economy. It is thanks to these local leaders that tourism remains a powerful economic driver for our region and that Long Island continues to be positioned as one of the most desirable places to live, work, and visit in not only the nation but the world,” she said.“Together, we are building a dynamic, year-round destination that thrives on innovation, community partnerships, and sustainable growth.”
“The Curry Club at Saghar is deeply grateful to Discover Long Island for this recognition and looks forward to continuing its mission of fostering cultural appreciation through authentic Indian cuisine while contributing to the thriving Long Island community,” read the release.
Put a smile on everyone’s faces with these layered cheesecake and fudgy brownie bakes. Get creative with green and white frosting and festive sprinkles — a fun spin on brownies for the holidays and perfect with a glass of milk!
Christmas Tree Cheesecake Brownies
Christmas Tree Cheesecake Brownies
Recipe by Jenn Fillenworth
YIELD: Makes 16 servings
INGREDIENTS:
For the Cheesecake batter
8 ounces low-fat cream cheese at room temperature
1/3 cup granulated sugar
2 eggs
1 tablespoon all-purpose flour
For the Brownie batter
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
1/4 cup milk
2 eggs
1 teaspoon pure vanilla extract
For decorating
green and white melting chocolate
assorted sprinkles
candy canes
DIRECTIONS:
Preheat the oven to 350° F. Coat an 8-inch square baking pan with non-stick baking spray and set aside.
For the cheesecake batter, place the cream cheese in the bowl of a stand mixer. Beat at medium speed until smooth and creamy. Add the sugar and beat well. Add the eggs, one at a time, beating well after each addition. Add flour and beat the mixture until blended.
For the brownie batter, add flour, cocoa and salt to a medium bowl and whisk until combined. In a separate bowl, whisk together the sugar, oil, milk, eggs and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until blended. Pour the brownie batter into the prepared pan evenly.
Carefully pour the cheesecake batter over the top, spreading it evenly. Carefully swirl the layers together using the tip of a knife.
Bake for 30 minutes, until the brownies are set. Cool the brownies completely in the pan on a wire rack before cutting into triangle pieces.
Decorate trees by placing green and white melted chocolate into a piping bag. Top with assorted sprinkles. Place a 3-inch piece of candy cane in the bottom of the brownie for the stump.
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