Three Great Holiday Cookies

Ah, Christmas.  The season of hope, joy, peace and cookies.

Cookie #1 in this lineup may be basic-looking the flavor and aroma are unbeatable.  This recipe is from the fantastic book Fix Freeze Feast by Kati Neville and Lindsay Tkacsik (Storey Publishing).  Several dozen of these unbaked cookies are patiently waiting in the freezer, just waiting to be enjoyed.  Sweet!  Break out the stand mixer for this one!  Behold, the Very Vanilla Snickerdoodle.

2 cups butter, softened 

3 cups sugar

3 large eggs

1/4 cup milk

2 teaspoons double-strength vanilla extract (I use Hawaiian Vanilla.  Amazing.)

31/2 cups all-purpose flour

2 cups whole-wheat flour

2 tablespoons baking powder (Open a fresh can for holiday baking!)

1/2 teaspoon fine salt

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Topping:

Scant 1/2 cup vanilla sugar (See below. )

1 tablespoon ground cinnamon (Open a fresh jar of this, too!)

For vanilla sugar, pour 1 cup granulated sugar in the bowl of a food processor.  Add 1/4 of a vanilla bean.  Process for 30-60 seconds or until the vanilla specks are well distributed throughout the sugar.  Pour the vanilla sugar through a fine strainer to remove any large particles.  Cure the sugar in an airtight container for one week before using.  Vanilla sugar is also available in larger markets and cookware stores.

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Cream butter and sugar in a large mixing bowl.  Set the mixer at medium-high speed and run it for about 5 minutes.  I always cream the butter and sugar for every cookie and cake that I make.  Proper creaming makes a world of difference in the finished product.

Reduce the speed to medium and add egg, milk and vanilla.  Mix until well incorporated.  In a separate bowl, combine the dry ingredients.  Add half the flour mixture to the creamed mixture and beat well, starting at low speed and gradually increasing it.  Beat in remaining flour mixture.  The batter will be stiff.

In a small bowl, mix Topping ingredients.  Label seven quart-sized freezer bags.

Roll the dough into 1-inch balls.  Roll the dough balls in the Topping and place on a rimmed baking sheet.  Place in freezer for 30 minutes.

Remove dough balls from freezer and place a dozen into each labeled bag.

Seal and freeze.  To bake one dozen cookies, place frozen cookies 3 inches apart on a parchment paper-lined baking sheet.  Preheat the oven to 375 degrees F.   Bake for 8-10 minutes, or until tops crack.  Cool on baking sheet for 2 minutes.  Remove them to a cooling rack.

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Cookie #2 was inspired by a trip down the baking aisle at a local warehouse club.  This recipe was printed on the back of Duncan Hines Chewy Fudge Brownie Mix box!  I baked these, cooled them completely, stashed them into freezer bags and will thaw them out--in the bags--the day before stashing them into gift tins.  They are chewy, crunchy with the addition of nuts and have a perfect balance of chocolate and coffee flavors.  Behold, Chocolate Espresso Cookies.

3 tablespoons water

2 tablespoons instant espresso coffee powder or instant coffee powder

1 package Duncan Hines Chewy Fudge Brownie Mix

1 large egg

3 tablespoons vegetable oil

1/4 teaspoon ground cinnamon

1 1/2 cups semisweet chocolate chips

1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees F.  Lightly grease a baking sheet or line it with parchment paper.  (I'm partial to the parchment.)  Set aside.

In a small bowl, combine water and espresso powder.  Stir until dissolved.  Set aside.

In a large mixing bowl, combine brownie mix, egg, oil, cinnamon and the espresso mixture.   Beat with an electric mixer on low speed until combined, scraping the sides of the bowl.  Stir in chocolate an nuts with a wooden spoon or spatula.  Drop dough by rounded teaspoons onto cookie sheet.

Bake about 6-8 minutes or until edges are just set.  (Centers may appear doughy.)  Do not overbake.  Cool on cookie sheet for 2 minutes before removing them to a cooling rack.

I used a tablespoon-sized Wilton cookie scoop and leveled off the dough before depositing the dollops onto the cookie sheet.  My cookie took about 15 minutes to bake.  You do want the centers to look a little moist; this is what creates the chewy texture.  You don't want them to taste like raw dough, though. The tops should look matte and set.  

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Last, but not least, is a cookie that is the very essence of Christmas for me.  The season always divides the world into two groups:  Those who love fruitcake and those who hate it.  I'm definitely in the former camp.  If you hate fruitcake, at least try it in this cookie form.  This jumble of fruits, nuts, butter and brandy may very well expand your horizons!

Fruitcake Cookies

1/2 cup softened, unsalted butter

1 cup packed light-brown sugar

2 eggs

1 tablespoon milk

1 teaspoon good vanilla extract

1/2 cup brandy or bourbon

1 3/4 cups all-purpose flour, divided

1/8 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/2 teaspoon freshly grated nutmeg

1/2 pound golden raisins

1/2 pound Sunsweet whole pitted dates, chopped 

1/4 pound candied, chopped orange peel

1 pound candied red cherries, chopped

3/4 pound candied pineapple, chopped

1/2 pound walnut halves

1/2 pound pecan halves

In a large mixing bowl, cream together the butter and brown sugar for five minutes.  Add eggs, one at a time, beating well.  Add milk, vanilla and brandy and thoroughly mix.  It may appear curdled.  That's okay.  Add 3/4 cup of the flour, mix well and set aside. 

In a separate large bowl, add remaining flour, spices, fruits and nuts.  Toss to combine.  Pour the batter over the fruit and nut mixture and stir well with a wooden spoon.  Refrigerate overnight.

Line baking sheets with parchment paper.  Preheat the oven to 350 degrees F.  Using a tablespoon-sized cookie scoop, portion out the dough.  Firmly compact the dough while forming it into balls.  Place the dough balls on the baking sheets, spacing them 2 inches apart.  Bake for 15 minutes or until lightly browned and set.  Rotate the baking sheets halfway through baking.  Allow to cool for 2 minutes before transferring the cookies to a cooling rack.  Cool completely and store them in an airtight tin.  These are delicious when freshly made, but they're even better after a week of aging.  If they last that long, that is.  My supply is dwindling!

Enjoy and have a wonderful, blessed Christmas!

Cauliflower Cheese Soup

In my pre-motherhood, road warrior days with the hubby, one of our favorite haunts was the Runza fast food chain in Nebraska.  He would get a burger and onion rings but I always ordered a Mushroom and Swiss Runza with the cauliflower-cheese soup.

This tastes just like it!  I actually prefer this to broccoli cheese soup.  I think it's cheesier and more flavorful and I like the variety of vegetables in it.  It thickens upon standing and it's even better the next day.

1 stick butter, divided
2 large carrots, scraped, trimmed and grated
2 stalks celery (with leaves), white ends trimmed, thinly sliced
1 medium onion, peeled and chopped
2 large garlic cloves, peeled and minced
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 quart Kitchen Basics stock, chicken or vegetable
1 1/2 cups water
Tabasco Chipotle sauce, to taste
1 large head cauliflower, stem and leaves removed, cut into bite-sized florets
8 oz. Velveeta, cubed
1 bag  (8 oz.) Kraft shredded Triple Cheddar cheese blend
1/2 cup cream or half-and-half

Melt 5 tablespoons of butter in a large soup pot over medium to medium-high heat.  Add carrots, celery, onion and garlic.  Saute for 5-7 minutes or until tender.  Add salt and pepper.  Push the vegetables to one side and melt the remaining butter in the pot.  Whisk in the flour.  Switch to a wooden spoon and stir to make a thick paste.  Cook for 1-2 minutes.  Stir in stock, water and a couple of shots of Tabasco.  Whisk if needed to remove lumps.  Bring to a boil.  Taste for seasoning.  Add cauliflower.  Cover and reduce heat; the soup should gently bubble.  Cook for 30 minutes or until the cauliflower is fall-apart tender.  Stir in cheeses and cream.  Heat through.

Alton Brown's Bourbon Pecan Pie

Happy Thanksgiving!

One of my favorite parts of the meal is pecan pie.  This year, I was on a mission to make it in a totally new way.  When Good Eats: Countdown to T-Day came on Food Network a few days ago, I knew I had found my muse.

I was so excited that I drove 20 miles to the nearest really good cookware store and bought the 10-inch x 2-inch tart pan with removable bottom.  I also walked next door to get the $13 dollar bottle of bourbon.  I even searched three different grocery stores for Lyle's Golden Syrup, which was on sale at Harris Teeter for $4.59.  Whew.

Was it worth it?  I'll find out later today when everyone takes a bite!  I had a blast making it.  Alton's recipe calls for his spiced pecans, which are seasoned with cayenne and cumin.  This pie will be served to traditionalists and kids, so I used plain pecan halves instead.  I toasted them in a cake pan in a preheated 350 degree oven for approximately 7 minutes.

I've never used golden syrup, so I had to take a taste.  Amazing!  It has a roasty, toasty caramel flavor.  Don't cheat and use corn syrup!!

From Food Network.com:

Bourbon Pecan Pie

Recipe courtesy Alton Brown, 2011

Prep Time:

40 min

Inactive Prep Time:

4 hr 30 min

Cook Time:

50 min

Level:

Intermediate

Serves:

1 pie; 8 servings

Ingredients

Crust:

• 4 tablespoons unsalted butter, cubed
• 3 1/2 ounces pecan halves or pieces
• 6 ounces all-purpose flour, plus extra for rolling
• 1/2 teaspoon kosher salt
• 2 tablespoons ice water
• 2 tablespoons bourbon, chilled

Filling:

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• 3 large eggs
• 3 1/2 ounces sugar
• 6 ounces golden syrup
• 4 tablespoons unsalted butter, melted and cooled slightly
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 8 ounces Spiced Pecans, recipe follows, coarsely chop 6 ounces and leave the remaining 2 ounces whole

Directions

To make the crust: Chill the butter in the freezer for 15 minutes.

Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.

To assemble and bake the pie: Heat the oven to 350 degrees F.

Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.

Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.

Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.


(Kim's note:  On the show, Alton said to wrap the pie in plastic wrap after the cooling period and to stash it in the freezer for a minimum of eight hours and up to two weeks.  Remove the bottom of the pan with a serrated bread knife, place the pie on a cutting board and slice it into eight wedges while frozen.  Transfer the sliced pie to another vessel, refrigerate until serving day and bring to room temperate before serving.  I may even heat mine up a little in the oven before serving.)

Spiced Pecans:

• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried ground orange peel
• 1 pound pecan halves
• 4 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• 2 tablespoons packed dark brown sugar
• 2 tablespoons water

Line a half sheet pan with parchment paper and set aside.

Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.

Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.

My Twist On Libby's Pumpkin Pie

I love Libby's Famous Pumpkin Pie.  This recipe has been on their pumpkin puree labels forever for good reasons:  The texture is velvety, it's spiced perfectly, not too sweet and easy to assemble.

I've changed it just a bit.

Their recipe:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) pumpkin puree
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 


My twists:


I use 2 teaspoons of pumpkin pie spice in place of the spices above.  I also add 1 teaspoon of high-quality vanilla extract to the filling.  Whipped cream on top is a must.  A slice of candied ginger on each serving is a nice, spicy touch.


I've baked this pie in a regular Pyrex pie plate and my beloved Pfaltzgraff Winterberry pie plate.  The Pfaltzgraff wins, hands down.  It's 10.5" in diameter and 2" deep.  It holds all of the filling and bakes evenly.

Kitchen Organization, Part 1

So far, I have only posted recipes on this blog.  I'm switching gears on this post.  My kitchen is so tiny that organization should be a priority.  Can't use a pan or a tool if you can't find it, right?

Well, my kitchen has become really unorganized.  I came across a fantastic blog that gave me the kick in the pants that I really needed.  I'm starting to find the true peace that comes from order.

Let's do some Befores and Afters, shall we?

Spice Drawer #1 (Before):

Spice Drawer #2 (Before):

Spice Drawer #1 (After):

I 

I turned it into my handy-dandy baking drawer.  The two plastic white trays were part of a six-piece drawer organizer set from Wal-Mart that I bought for $13.96.  I got rid of my old dry measuring cups (both sets!) and splurged on an $11 nesting set of fish measuring cups from Pier 1.

Spice Drawer #2 (After):

I placed some dish towels in the back of the drawer.  For the front part, I bought some new stainless steel scrubbers, sponges and a nonstick cookware sponge, which is neatly resting on a Grace Tidbit Bowl from Pier 1 ($6).

Where did the spices go?  They went up...

I don't have a lot of drawer, cabinet or counter space.  The only pantry is have is a small cabinet at the end of my breakfast bar.  (Thanks to the hubs for taking pity on me and buying that.)  I LOVE my spices.  The only logical place for them was on the side of my fridge.

I bought seven sets of Kammenstein Magnetic Storage Tins (each set of three cost $3.99) from Pfaltzgraff.  I'm definitely going to buy another set!

I washed, dried and filled each tin and then labeled them with my Brother P-Touch from Staples.  It comes with white tape.  I bought a clear tape cartridge for this use.  I typed each spice name in, two spaces between, and printed it out as one long strip.  I used the tape cutting feature to cut the strip from the machine.  I cut out each spice name with my scissors.

I also managed to do a junk drawer overhaul.  Once upon a time, it was crammed full of papers and had no function other than a dumping ground.  Now, it looks like this:

Two white plastic cubes from the Wal-Mart organizing set that I mentioned earlier are under this Post-It notes pad.  They hold extra bread ties and paper clips.  My label maker is in the front, along with instructions and an extra tape cartridge.  The two long navy plastic trays in the back were a steal--two for 75 cents at Rite-Aid!  The one on the left is holding scissors and glue sticks.  The one on the right contains pens, pencils, a small LED flashlight and batteries.  My measuring tape is in between the baskets.

Next order of business:  Editing/organizing baking pans and small appliances.  Yikes!  One day at a time.  One day at a time.....

I linked up at iHeart Organizing.

Chorizo Quiche

Quiche is usually mild-mannered and delicate.

Not this one!

This French dish has a Mexican accent with the addition of rich chorizo sausage and verdant cilantro.  This is so easy to put together for brunch or dinner with fruit or a green salad on the side.

1 sheet refrigerated pie crust dough, at room temperature
1 package Johnsonville brand Chorizo sausage links, casings removed, cooked according to package directions, crumbled, drained and cooled slightly
1 cup freshly shredded sharp Cheddar cheese
4 large eggs
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
Dash Tabasco hot pepper sauce
Freshly ground black pepper, to taste
2 teaspoons Gourmet Garden Cilantro Herb Blend (pureed cilantro sold in 4 oz. refrigerated tubes in the produce department)
1/4 teaspoon Mrs. Dash Garlic & Herb Seasoning
3/4 cup 2% or whole milk
3/4 cup cream

Place the pie crust dough in a 9-inch pie place.  Press the dough down around the rim and dock it with a fork.  Blind bake in a preheated 375 degree oven for 5-7 minutes or until it turns white and barely colored around the edges.

Measure out 1 1/2 cups of the crumbled sausage.  Spread it around the pie crust.  Sprinkle the cheese over it.  Whisk together the eggs and remaining ingredients.  Pour it over the sausage and cheese.

Bake at 375 degrees for 30 minutes or until puffed and golden but still jiggly in the center.  Cover it with aluminum foil.  Bake for 10 more minutes, or until a wooden pick inserted into the center of the quiche comes out clean.  Allow it to cool at room temperature for 10 minutes before cutting.

Chicken Pesto Pasta With Spinach

This is an easy-to-make, easy-to-keep-on-hand recipe...and a great use for leftover chicken.  I don't add any extra salt to this dish.

8 oz. dried ziti pasta
1 packet (1.8 ounces) Knorr Cream of Spinach Recipe Mix
3/4 cup water
1 cup 2% milk
2 tablespoons pesto
2 cups rotisserie chicken, chopped or 1 box (9 ounces) Perdue Short Cuts Carved Chicken Breast, Original Roasted variety, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1/4 cup sliced green onion
Freshly ground black pepper and Italian Seasoning, to taste
2 cups baby spinach leaves
Freshly grated Parmesan, for garnish
Chopped tomato, for garnish

Boil ziti for 8 minutes; drain, reserving 1/2 cup water from the pot.  Set aside.

Meanwhile, whisk together cream of spinach recipe mix, 3/4 cup water and milk in a small saucepan.  Bring to a boil; cover, reduce heat to low and cook for five minutes.  Whisk in pesto.  Set aside.

In a large skillet (or the used pasta pot), heat olive oil over medium-high heat.  Add chicken, garlic and green onion.  Season with pepper and Italian seasoning.  Heat through, approximately three minutes.  Add the reserved pasta water to deglaze the pan.  Stir in the spinach leaves.  Cook until wilted.  Add pasta and sauce; stir well.

Spoon out onto serving plates and top with Parmesan and tomato.

4 generous servings