Monday, December 12, 2011
Wine Cork Reindeer
What a cute way to recycle your wine corks...make reindeer with them. All you need is the cork, some twigs, and a red nose. You could use them as place cards on your table and the guests could take them home as a little gift. Love it!
Monte Cristo
This one if for my son Chad. The recipe is from Closet Cooking and it sounds decadent.
Ingredients
- 4 slices bread
- 1 cup cheese, grated
- 3 slices honey ham
- 2 teaspoons mustard (optional)
- 2 eggs, lightly beaten
- 1/4 cup milk
- 1/2 teaspoon vanilla
- butter
- maple syrup or powdered sugar and jam
Directions
- Place two slices of bread down, top with half the cheese followed by the ham, mustard and the remaining half of the cheese and finally the remaining slices of bread.
- Heat a pan over medium heat and melt a bit of butter in it.
- Meanwhile, mix the eggs, milk and vanilla and dip the sandwiches into the mixture to coat both sides.
- Place the sandwiches into the heated pan and cook until golden brown on both sides, about 2-4 minutes per side.
- Serve topped with maple syrup or with powdered sugar and jam.
Blondie with Dark Roots
Title got your attention??? I thought so, it's not exactly what you are thinking though. One of my favorite chef's is Guy Fieri and I love Dinners, Drive-Ins and Dives. He has a great sense of humor so naturally on this 12th day he brings the Blondie with Dark Roots. This recipe sounds yummy, I'm going to make them to take to a school party this week.
Ingredients
Whisk the flour, baking powder, baking soda and salt in a small bowl.
Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.
Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 1/3 tablespoons (1/3 cup) unsalted butter , at room temperature
- 3 ounces cream cheese, at room temperature
- 1 cup packed light brown sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1/2 cup chopped hazelnuts
- 1/4 cup sweetened shredded coconut
- 1/2 cup dark chocolate chips or chunks
Directions
Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray .
Whisk the flour, baking powder, baking soda and salt in a small bowl.
Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.
Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.
Sunday, December 11, 2011
Dark Chocolate Whoopie Pies
Alex brings this recipe on the 11th day, this one takes me back to when I was a kid! Love.....
Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
Separately, sift together the flour, cocoa powder, baking powder and salt.
When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
Ingredients
The whoopee pies:
- 2 ounces unsweetened chocolate, chopped
- 4 ounces semi-sweet chocolate chips
- 1 stick (or 1/2 cup) unsalted butter, cubed
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- Zest from 1/2 lemon
- 1 cup all-purpose flour
- 1/3 cup Dutch processed cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
The filling:
- 1 1/4 cups milk
- 1 cup slivered almonds, toasted
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 3 egg yolks
- 1/2 teaspoon pure almond extract
- 1/2 cup melted chocolate, for drizzling or dunking, optional
Directions
Preheat oven to 375 F.
Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
Separately, sift together the flour, cocoa powder, baking powder and salt.
When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
Loves of My Life
I post a lot of things I love....but here are a few pics of the the PEOPLE that I love. These were taken at my son's wedding to the love of his life. I love you Chad and Jennifer!
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| Precious |
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| Me, Mawmaw and Jayden....We were dancing all night long! |
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| My husband and his Mom |
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| I love you both and wish you an eternity of happiness. God bless you. |
Saturday, December 10, 2011
Macadamia-Coconut Cookie
On the 10th day of cookies Sandra sends this quick and easy Macadamia-Coconut Cookie recipe. Perfect for that last minute party treat!
In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.
Ingredients
- One 17.5-ounce package sugar cookie mix
- 1 egg
- 1 stick butter, melted
- 3/4 cup flaked sweetened coconut
- 1/2 cup chopped macadamia nuts (recommended: Mauna Loa)
- 1/2 cups white chocolate chips, for drizzle
Directions
Preheat oven to 375 degrees F.
In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms.
Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute.
Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies.
Throwdown Chocolate Chip Cookies
I've been told I make the best chocolate chip cookies so I guess I'll have to take on Bobby Flay! Here is his recipe for the 9th day of Cookies.
Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.
Ingredients
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscavado sugar
- 1/3 cup light brown muscavado sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
- One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut
Directions
Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.
Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.
Thursday, December 08, 2011
Meringue Cookies
Here is Anne's "as guilt-free as holiday treats can be" 8th day recipe:
Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.
Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.
Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.
Ingredients
- 2 cups sliced blanched almonds
- 4 large egg whites
- Pinch kosher salt
- 3/4 cups granulated sugar
- Pinch ground cinnamon
Directions
Preheat the oven to 325 degrees F.
Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.
Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.
Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.
Wednesday, December 07, 2011
Cherry White Chocolate Almond Sandwich Cookies
This 7th day cookies recipe comes from Jeff Mauro.
Mix flour, salt and baking soda in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the egg, egg yolk and vanilla extract and mix until incorporated. Then add the flour mixture, white chocolate and sour cherries. Mix until incorporated.
For large cookies, scoop out 1/4 cup of dough, roll in a ball, and using fingertips, pull apart into two equal halves. Rotate 90 degrees and lightly smoosh back together, with the rough edges on top. Place formed dough balls on one of the prepared baking sheets, about 3 inches apart. For smaller cookies, follow the same technique using 2 tablespoons of dough per cookie. Bake until the edges are slightly golden and middles are still soft but not wet, 20 to 23 minutes for large cookies, 15 to 17 minutes for smaller cookies. Let the cookies cool for 20 to 30 minutes on the baking sheets.
For the filling: While the cookies are cooling, beat the almond butter, sugar, butter and salt with a handheld mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
To assemble the cookies: Schmear 2 to 3 tablespoons of the filling for the large cookies and 1 to 2 tablespoons for the smaller cookies onto the bottom side of the cookie. Place another cookie bottom-side down onto the filling. Repeat with the remaining cookies, cut in half and serve.
Ingredients
Cookies:
- 2 cups plus 2 tablespoons bleached all-purpose flour (about 10 1/2 ounces)
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, melted and cooled slightly (12 tablespoons)
- 1 cup packed light or dark brown sugar (7 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chunks or chips
- 1/2 cup dried sour cherries
Filling:
- 3/4 cup almond butter
- 1/4 cup confectioners' sugar
- 1/4 cup unsalted butter, softened (4 tablespoons)
- 1/8 teaspoon fine salt
Directions
For the cookies: Heat the oven to 325 degrees F
with racks in the upper and lower thirds of the oven. Line 2 rimmed
baking sheets with parchment paper and set aside.
Mix flour, salt and baking soda in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the egg, egg yolk and vanilla extract and mix until incorporated. Then add the flour mixture, white chocolate and sour cherries. Mix until incorporated.
For large cookies, scoop out 1/4 cup of dough, roll in a ball, and using fingertips, pull apart into two equal halves. Rotate 90 degrees and lightly smoosh back together, with the rough edges on top. Place formed dough balls on one of the prepared baking sheets, about 3 inches apart. For smaller cookies, follow the same technique using 2 tablespoons of dough per cookie. Bake until the edges are slightly golden and middles are still soft but not wet, 20 to 23 minutes for large cookies, 15 to 17 minutes for smaller cookies. Let the cookies cool for 20 to 30 minutes on the baking sheets.
For the filling: While the cookies are cooling, beat the almond butter, sugar, butter and salt with a handheld mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
To assemble the cookies: Schmear 2 to 3 tablespoons of the filling for the large cookies and 1 to 2 tablespoons for the smaller cookies onto the bottom side of the cookie. Place another cookie bottom-side down onto the filling. Repeat with the remaining cookies, cut in half and serve.
Tuesday, December 06, 2011
Holiday Biscotti
On the 6th day of Christmas Ms. Giada sent to me:
Holiday Biscotti
Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
As you dip the biscotti into the melted chocolate, you can also dip them into crushed pistachios if you like.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.
Holiday Biscotti
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped
- 2/3 cup dried cranberries
- 12 ounces good-quality white chocolate, chopped
- Red and green sugar crystals, for garnish
Directions
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper.
Whisk the flour and baking powder in a medium bowl to blend. Using
an electric mixer, beat the sugar, butter, lemon zest, and salt in a
large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture
and beat just until blended. Stir in the pistachios and cranberries.Form the dough into a 13-inch-long, 3-inch-wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the biscotti cut side down on the baking sheet. Bake the biscotti until they are pale golden, about 20 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
As you dip the biscotti into the melted chocolate, you can also dip them into crushed pistachios if you like.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in re-sealable plastic bags up to 3 weeks.
Monday, December 05, 2011
Spiced Gingerbread Piggies
The 12 Days of Cookies is fun, it reminds me of my Cookie Swap party days. I did one every year! I guess this is the new age kind of swap, you get the recipe but the down side is you don't get any samples to take home!
and on the 5th day.....Pat and Gina's Spiced Gingerbread Piggies! How fun is that????
Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough.
Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
and on the 5th day.....Pat and Gina's Spiced Gingerbread Piggies! How fun is that????
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup light brown sugar
- 1/4 cup mild molasses
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground allspice
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- Royal Icing, recipe follows
- Special equipment: 5-inch-long and 3-inch-wide copper piggy cookie cutter
Directions
Combine butter, sugar, and molasses in a stand
mixer with the paddle attachment until light and fluffy, about 3
minutes. Meanwhile, whisk together the remaining dry ingredients in a
separate bowl. Add the dry ingredients to the butter mixture in
increments, and continue to beat until thoroughly mixed together.
Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days.
Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper.
Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough.
Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing.
Royal Icing:
- 2 egg whites
- 3 cups confectioners' sugar, whisked to remove lumps
- Juice of 1/2 lemon
- Food coloring, optional
Add the egg whites, sugar and lemon juice to a
large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6
minutes. Add food coloring, if using, and mix well. Place in icing bags
with fine tips to decorate cookies.
Sunday, December 04, 2011
Cranberry Margaritas
If you’re feeling festive, you can garnish the drink with thinly sliced limes, fresh cranberries or a small ornament threaded with a skewer. To make the sugar rim, just run a wedge of lime around the edge of your glass, and dip it into a saucer of sugar.
Adapted from Rebecca Rather’s “The Pastry Queen Christmas”
Yield: 4 servings
- Wedge of lime
- Sugar
- Ice cubes for shaking and serving
- 1/2 cup cranberry juice or cranberry juice cocktail
- 1/2 cup silver or other 100% agave tequila
- 1/4 cup orange liqueur (Grand Marnier, Triple Sec or Citronage)
- 1/4 cup fresh lime juice
- Garnishes: thinly sliced limes or fresh cranberries
- Run a lime wedge around the rim of the glass, and dip the edge in sugar to coat. Fill glasses with ice. Set aside.
- In a cocktail shaker filled with ice, combine all the ingredients, and shake like hell.
- Strain into ice-filled glasses and serve.
Mint Cookies
OK so I was a little behind on posting the Food Network Stars 12 Days of Cookies, it was a busy week! So I have posted 4 today, all caught up. Here is Melissa's recipe for Mint Sandwich Cookies:
On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 2 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 1/4 cup all-purpose flour
- Colored sugars, such as green, blue, red, silver and white
Mint Filling:
- 1/2 cup confectioners' sugar
- 2 tablespoons butter, softened
- 1 or 2 drops mint extract
- 1 or 2 drops red or green food coloring
- Confectioners' sugar, for dusting, optional
Directions
For the cookies: Preheat the oven to 375
degrees F. Cream the butter, cream cheese and sugar until smooth using a
handheld mixer in a medium bowl. Add the flour slowly, mixing on low,
until incorporated. Scoop the dough into a ball using your hands and
cover with plastic wrap. Refrigerate until the dough has firmed
slightly, about 30 minutes.
On a floured surface, roll the dough about 1/8-inch thick. Cut out as many rounds as possible with a small cookie cutter and transfer to ungreased baking sheets, leaving about 1 inch between each cookie. Re-roll the dough scraps and repeat until all the dough is used. Use a smaller cutter, about 3/4-inch, or cut freehand with a small sharp knife to punch a small window out of half of the cookies. Place the cutouts on the baking sheets and sprinkle all the cookies and cutouts with the colored sugars.
Bake until golden around the edges, 12 to 15 minutes. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely.
For the filling: Place the sugar, butter, mint extract, food coloring and 1/2 teaspoon of water in a medium bowl and beat on medium speed until well combined and fluffy. Spread a thin layer of mint filling on the cookies without the windows and place the wafers with the windows on top. Sprinkle with the confectioners' sugar, if using, and serve the sandwich cookies with the cutout cookies on the side.
Paula's Loaded Oatmeal Cookies
Paula's recipe, YUM (can't ya just here her saying that as she takes a big ole bite? Love her):
Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color.
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Ingredients
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup vegetable shortening
- 3/4 cup packed light brown sugar
- 1 egg
- 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup quick-cooking oatmeal
- 1/2 cup raisins
- 3/4 cup chopped walnuts
- 1/2 teaspoon pure vanilla extract
- Brown Butter Icing, recipe follows
Directions
Preheat oven to 350 degrees F. Grease 1 or more cookie sheets.
Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add egg and beat until mixture is light in color.
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Brown Butter Icing:
- 1/4 cup (1/2 stick) butter
- 1 1/2 cups sifted powdered sugar
- 1/2 teaspoon vanilla extract
In a small saucepan heat butter over medium
heat until golden brown, stirring occasionally. Remove saucepan from
heat; stir in sifted powdered sugar and vanilla. Stir in enough water (2
to 3 tablespoons) to make an icing of drizzling consistency. Drizzle on
warm cookies.
Gingersnaps
Alton Brown's Gingersnaps:
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
Ingredients
- 9 1/2 ounces all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground clove
- 1/2 teaspoon kosher salt
- 7 ounces dark brown sugar
- 5 ounces unsalted butter, at room temperature
- 3 ounces molasses, by weight
- 1 large egg, at room temperature
- 2 teaspoons finely grated fresh ginger
- 4 ounces finely chopped candied ginger
- Sanding sugar, for sprinkling, optional
Directions
Preheat the oven to 350 degrees F.
In a medium mixing bowl whisk together the flour, baking soda, ginger, cardamom, clove and salt.
Place the brown sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until light and fluffy, 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium for 1 minute. Add the crystallized ginger and using a rubber spatula, stir to combine. Add the dry ingredients to the wet and stir until well combined.
With a 2-teaspoon-sized scoop, drop the dough onto a parchment-lined half sheet pan approximately 2 inches apart. Bake on the middle rack of the oven for 12 minutes for slightly chewy cookies or 15 minutes for more crisp cookies. Rotate the pan halfway through cooking.
Remove from the oven, sprinkle with sanding sugar, if desired, and allow the cookies to stay on the sheet pan for 30 seconds before transferring to a wire rack to cool completely. Repeat with all of the dough. Store in an airtight container for up to 10 days. If desired, you may scoop and freeze the cookie dough on a sheet pan and once frozen, place in a resealable bag to store. Bake directly from the freezer as above.
Shortbread Cookies
Here is Ina Garten's recipe for shortbread cookies:
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.
Ingredients
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, very finely chopped
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk, about 1-inch thick. Wrap in plastic and chill for 30 minutes, until firm but still pliable.
Roll the dough 1/2-inch thick on a lightly floured surface and cut with a 3-by-1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. If there are still bits of unmelted chocolate after about 5 minutes, return to the microwave in 5-second intervals, stirring, until completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
Drizzle or dip 1/2 of each cookie with just enough chocolate to coat it. Place the cookie back on the parchment-lined baking sheet and let stand at room temperature until the chocolate has firmed up, about 20 minutes.
Cook's Note: If a 3-by-1-inch cookie cutter is not available, you can cut the shortbread into rectangles using a fluted pastry wheel for decorative edges or simple cut with a butter knife.
Gifts in a Jar
Apparently today's obsession is JARS! First post was DRINKS in a jar and now....GIFTS in a jar! And they are not all food gifts. Here is the link to some smart ideas: http://texascottage.blogspot.com/2011/11/10-christmas-gifts-in-jar.html.
Holiday Cheer
This is a clever way to serve up a little holiday cheer! All you need is some mason jars, red and white ribbon, red and white straws and your favorite festive beverage (shown here with eggnog). 'Tis the season!
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