Gnocchi

 

If you want something quick, cheap, and easy, give this a whirl.

Ingredients:

• 1 cup dry potato flakes
• 1 cup boiling water
• 1 egg, beaten
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/2 cups all-purpose flour
• few dashes of Italian seasoning (optional)

Directions:

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.

Stir in egg, Italian seasoning (if using), salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.

Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.

Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Serve with sauce of your choice. 

*These are also really good with a small dash of nutmeg instead of Italian seasoning.

Snickerdoodles

Ingredients:

1 2/3 cups all purpose flour
1/2 tsp ground nutmeg
3/4 tsp baking powder
1/2 tsp salt
1/2 cup butter, at room temperature
1/3 cup + 2 tbsp sugar
1 large egg
1 tsp vanilla extract
1 tbsp cinnamon
2 baking sheets, lined with parchment or greased

Directions:

Preheat the oven to 350 F.

Combine the flour, nutmeg, baking powder, and salt, and set aside for a moment.

In a large bowl, cream the butter with the 1/3 cup sugar until light in texture and pale in color, then beat in the egg and vanilla.

Now stir in the dry ingredients until you have a smooth, coherent mixture.

Spoon out the remaining sugar and the cinnamon onto a plate.

Then, with your fingers, squeeze out pieces of the dough and roll between the palms of your hands into walnut sized balls. Roll each ball in the cinnamon-sugar mixture and arrange on your prepared baking sheets.

Bake for about 15 minutes, by which time they should be turning golden brown. Take out of the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.

Variation: replace 2 tbsp of the flour with cocoa to make "chocodoodles."


This recipe was adapted from Nigella Lawson's snickerdoodle recipe in How to be a Domestic Goddess, one of my absolute favorite cookbooks!

Egg Yolk Painted Xmas Cookies

I learned how to make these from my dear Aunt Jill.  I have fond memories of decorating these as a kid with my cousin Kurt.  (Love and miss you, Aunt Jill!  RIP)

Ingredients:

1/2 cup butter, softened
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 egg yolk
1/4 teaspoon water
assorted colors of paste food coloring

Directions:

Cream butter or margarine and shortening; gradually add sugar, beating until light and fluffy. Add egg and vanilla; beat well.
Combine flour and salt; stir into creamed mixture. Divide dough in half; cover and chill at least 1 hour.
Roll one portion of dough to 1/8 inch thickness on a lightly floured cookie sheet. Cut with assorted cutters; remove excess dough. Paint assorted designs on cookies with Egg Yolk Paint, using a small paintbrush.
Bake at 375 degrees F (190 degrees C) for 9 to 10 minutes. Remove to wire racks to cool. Repeat procedure with remaining dough.

To Make Egg Yolk Paint:
Combine egg yolk and water; mix well. Divide mixture into several custard cups; tint as desired with paste food coloring. Cover until ready to use. If paint thickens, add a few drops of water and mix well.
Yield: 1 1/2 tablespoons.

5 Minute Fudge

Thanks to my dear friend Sarah Colligan (whom I've jacked this recipe and photo from), I bring you 5 Minute Fudge!  Quick, easy, and delicious!  This recipe has been adapted from a Rachel Ray recipe.  Anyways, it's damn good.  Enjoy!


Spray or grease a 12 muffin tin (or a silicon muffin "tin" is even better--you can just pop them out). If you want the nuts to be on the top, you can put them into the tins now before the fudge goes in. If not, mix them in, or whatever add-ins you're using, later.

In a sauce pan, melt the following on LOW, stirring constantly (should take approx. 3-5 mins):

• 1 regular sized bag of semi-sweet or dark chocolate chips (or peanut butter or mint chocolate, etc)
• 1/2 bag of milk chocolate, butterscotch or whatever type of sweeter chips you like (for creaminess)
• 1 can of sweetened condensed milk
• 1 tsp of vanilla

When the contents are almost totally melted, you can QUICKLY add your extras and mix them in completely (nuts, marshmallows, etc.)--I usually make Rocky Road Fudge.

Before it gets "globby" and the oil separates, quickly put a LARGE spoonful of the fudge mixture into each muffin tin. Once they're all filled equally, you can tamp them down with your fingers. Then cover and put them in the fridge to chill, or put them in the snow on the back porch...lol.

Once they're chilled either pop them out or set the tin in warm water for a few seconds to soften the edges, so it will be easier to remove the fudge.


(Thanks Sarah!!)

Sweet Potato Pie

This recipe is courtesy of Lou Cindy Lumpkin, an awesome classmate of mine from Georgia.  Need I say more?  She's from Georgia.  So, you know this is damn good!

Ingredients:

2 or 3 sweet potatoes
1/3 c. of butter
1 tsp. of vanilla
1 tsp. of cinnamon
3/4 c. of evaporated milk
1/2 cup of sugar or sugar substitute
2 beaten eggs
1/2 tsp of fresh nutmeg
1/3 c. of molasses

Directions:

Peel the potatoes, then boil the potatoes until tender.  Drain the water, be careful
of the steam. Let set aside.

Preheat the Oven to 375, mix together the butter and sugar first then add the eggs and stir.
Add sweet potatoes and mix well. Stir in milk, vanilla, salt, and spices and mix thoroughly. I put 1/3 cup of molasses to balance the sugar substitute.

Pour into pie shell and bake 40 minutes
I like to make my own pie shells, so they would have the homemade feel to them. My own touch. 

Roasted Figs With Goat Cheese And Honey

Ingredients:

8 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup soft goat cheese  (see note at bottom)
1/3 cup honey
4 pinches finely chopped fresh rosemary leaves

Directions:

• Preheat the oven to 400 degrees F.
• Using a knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig.
• Gently pry the edges apart and stuff each fig with about 1 teaspoon of the goat cheese. Place the figs upright on a baking sheet and bake until the figs are plump but have not burst, about 10 minutes.
• Drizzle the honey onto the serving plate and place the roasted figs on top of the honey. Sprinkle with a pinch of the chopped rosemary; drizzle more honey on top if desired. Serve immediately.

Note: To switch it up, you can omit the rosemary and top it with a small handful of pistachios (shells removed of course) or wrap the figs in prosciutto before baking.  Also, if you don't like goat cheese, you can substitute with mascarpone, chevre, or gorgonzola.

Festivus Cookies

In our house, we celebrate Festivus.  (If you're a Seinfeld fan, you know what I'm talkin about!)  No matter what you celebrate, here's a few of my favorite holiday cookie recipes. 


Peanut Butter Cup Cookies

 

 

Ingredients:

2 1/2 cups (325 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (160 grams) light brown sugar
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
48 miniature peanut butter cups, unwrapped
mini muffin pan

Directions:

Peanut Butter Cup Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. 

Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.)

Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown.

Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.

Makes about 48 cookies.




Candy Cane Cookies

Ingredients:2 1/2 cups (325 grams) all purpose flour
1/4 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
1 cup (120 grams) confectioners sugar (powdered or icing)
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 teaspoon red liquid food coloring

Directions:

In a bowl, whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy. Add the egg yolks and vanilla and almond extracts and beat until combined. Scrape down the sides of the bowl as needed.

Add the flour mixture, in three additions, and beat until you have a smooth dough.

Remove half of the dough from the mixing bowl. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the dough too soft, cover and refrigerate for 30-60 minutes.

Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven.

Take a walnut sized piece of red dough and a walnut sized piece of white dough. Separately roll each color, on a lightly floured surface, into a 4-5 inch (10-12.5 cm) long rope. Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral.

Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart. Shape each cookie into a cane shape by bending one end into a hook shape.

Bake cookies for about 8-10 minutes or until set and the edges of the cookies are just starting to brown. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about one week.

Makes about 30 cookies.



Shortbread Cookies
 

Ingredients:

2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

For Chocolate Dipped Shortbreads: (optional)6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped
 Directions:

In a separate bowl whisk the flour with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute).

Add the sugar and beat until smooth (about 2 minutes).  Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. 

Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.  

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.  Line two baking sheets with parchment paper.

On a lightly floured surface roll the dough into a 1/4 inch (.6 cm) thick circle..  Cut into rounds or other shapes using a lightly floured cookie cutter. 

Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)

Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

For Chocolate Dipped Shortbreads:

Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat.

Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy.

Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.

Shortbread cookies with keep in an airtight container for about a week or they can be frozen.

Makes about 20 shortbread cookies.


 
Gingerbread Men

Ingredients:

3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent the molasses from sticking to the measuring cup, spray with a non stick vegetable spray.)

Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
 
Directions:

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined.

Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Line 2 baking sheets with parchment paper and set aside while you roll out the dough.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. 

Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart.  If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies.  Small ones will take about 8 minutes, larger cookies will take about 12 minutes.  They are done when they are firm and the edges are just beginning to brown. 

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes.  When they are firm enough to move, transfer to a wire rack to cool completely.

If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm.  Otherwise, confectioners frosting can be used to decorate the cookies.  You can also use the icing as a glue to attach candies, raisins, and sprinkles.

Confectioners Frosting: 

In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended.  Add the vanilla extract.  With the mixer on low speed, gradually beat in the sugar.  Scrape down the sides of the bowl and beater.  Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). 

Add a little more milk if too dry.  Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.

Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 3 dozen cookies depending on the size of cookie cutter used.

Store in an airtight container.




Peppermint Whoopie Pies

Ingredients:

1 3/4 cups (230 grams) all purpose flour
3/4 cup (75 grams) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water

Marshmallow Filling:
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 - 7 ounce (198 grams) jar of marshmallow creme or fluff
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
6-8 drops of red liquid food coloring
1/3 cup (80 ml) crushed candy canes
 
Directions:
Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water).

With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.

Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart.

With moistened fingers or with the back of a spoon, smooth the tops of the cookies.

Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Marshmallow Filling:
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed.

Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency.

Stir in crushed candy canes.

To Assemble:
Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.

The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 15 sandwich cookies.

 

Thumbprint Cookies

Ingredients:

1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
 3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam

Directions:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes).

Add the egg yolk and vanilla extract and beat until combined.

In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. (If the batter is too soft to roll into balls, refrigerate for about 30 minutes.)

In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.5 cm) balls.

Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the nuts. Place on the prepared baking sheet spacing about 1 inch (2.5 cm) apart.

Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam.

Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.

Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for  8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant.

Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins.

Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped.  Alternatively, you could chop them by hand. 

Note: If you are planning to store these cookies, I like to bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week.  Fill the cookies will jam the same day as serving.

Makes about 20 cookies




Rugelach Bars

 

Ingredients:

Cream Cheese Dough:
12 tablespoons (1 1/2 sticks) (160 grams) cold unsalted butter, cut in 1/2 inch pieces
8 ounces (227 grams) cream cheese
2 cups (260 grams) all purpose flour
1/2 teaspoon salt

Chocolate Filling:
1 cup (110 grams) walnuts or pecans
6 ounces (170 grams) semisweet chocolate, cut into pieces
1/2 cup (100 grams) granulated white sugar
1 1/2 teaspoons ground cinnamon
3/4 cup dried apricots, finely chopped
Grated zest of one orange
3 tablespoons light corn syrup
3 tablespoons (42 grams) unsalted butter, melted

Glaze:
1 large egg yolk
1 tablespoon water

Garnish:
3 tablespoons (40 grams) granulated white sugar or sanding sugar

 
Cream Cheese Dough:
Place the cold butter and cream cheese in the bowl of your electric mixer. Mix on low speed until the cream cheese is broken down but the butter is still chunky.

Add the flour and salt and, on low speed, beat until crumbly and just beginning to hold together. (There should still be some small pieces of butter visible in the dough.)

Divide the dough into two equal pieces. Flatten each piece of dough into a rectangle and wrap in plastic.

Chill in the refrigerator several hours or overnight. Next day make the chocolate filling.

Chocolate Filling:
Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.

Place the walnuts or pecans on a baking sheet and bake for about 8 - 10 minutes or until lightly browned and fragrant.

Remove from oven, cool, and then finely chop. In the bowl of your food processor, pulse the chopped chocolate until very finely chopped.

Transfer to a large bowl and stir in the chopped nuts, sugar, ground cinnamon, dried apricots, orange zest, corn syrup and melted butter.

Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan that has been lined with parchment paper.

Remove one rectangle of the dough from the refrigerator and, between two 9 x 13 inch (23 x 33 cm) pieces of waxed paper or parchment paper, roll the dough into a rectangle that is the size of your baking pan.

Line your pan with the rolled out dough, trimming as needed. Spread the chocolate filling over the dough.

Remove the second dough from the refrigerator and roll it out the same as the first.

Place the rolled out dough on top of the chocolate filling, trimming the edges as needed.

Mix the egg yolk and water together in a small bowl, and brush the top of the bars with the glaze.

Sprinkle with sugar.

Bake in a 350 degree F (177 degree C) oven for about 35 minutes or until golden brown. Remove from oven and place on a wire rack to cool. Cut into 1 x 3 inch long bars (2.5 x 7.5 cm).

Makes about 36 - 1 x 3 inch bars




Chocolate Crinkles

Ingredients:

4 tablespoons (56 grams) unsalted butter
8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Topping:
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
 
Directions:

In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)

At this point beat in the vanilla extract and then stir in the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder.

Add dry ingredients to the chocolate mixture, stirring just until incorporated.

Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even overnight)..

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.5 cm) ball.

Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through.

Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) 

Remove from oven and place on a wire rack to cool.

These cookies are best eaten the day they are baked.

Makes about 3 dozen cookies.


<3 H

Grandma Spinda's "Pigs in the Blanket" (Cabbage Rolls)

This is a very special family recipe.  Just recently my Aunt Carol found a recipe card for this recipe written in my mother's handwriting.  Seeing as both my mom and grandma have both passed, this find is extra special to me.  I'd like to preserve it here and share it with all of you.

Ingredients:

1 small cabbage
1 medium onion
2 lbs of lean ground hamburger
3 cups of cooked rice, cooled (1 cup uncooked)
1 tsp salt
1 tsp pepper
garlic powder (sprinkled on hamburger)
1 large can stewed tomatoes
2 cans of tomato soup
some vinegar

Directions:

Cut an X on core of cabbage

Cook cabbage, boil 40 minutes covered with vinegar added to the water.  Remove cabbage and cool it.

Cook rice and cool it.

Cook onion in butter until soft.  Sprinkle salt and pepper while you're cooking it.

To prepare the filling: Mix rice, onion, hamburger, and seasonings together with hands.

Cut the core out of the cabbage and start gently pulling off leaves.  Stuff leaves with meat mixture and roll it up (kind of like a burrito).  I work on a big cookie sheet (less mess).

In a big oven-safe pan with lid to cover, put 2 cans of tomato soup (mix soup with water) in pan; lay your pigs in.  Add stewed tomatoes on top.  Cut up any extra cabbage and throw it in too.

Bake at 350 degrees for 1 hour. 

This recipe makes lots!  About 20 pigs.  The 2nd time you eat them they're even better!

(On the left, Grandma Spinda... On the right, my mom, Jeannie)

<3 H

Cajun Tators

These are great for a rainy or snowy day.  Total comfort food.  If you don't like seafood, it's easy to switch it up and use meat or leave it out to make it veggie.  This time I didn't have bell peppers on hand (blasphemy, I know), and I added a can of drained corn.  It can be a very versatile recipe based on your own preferences.


Ingredients:


1 bag of frozen hashbrowns (about 2 lbs, so you could use fresh if you cook them first.
2/3 cup sour cream
1 cup evaporated milk
1 stick of butter melted
small handful of chopped green onions
1/2 medium onion, diced

1/2 bell pepper, diced

one stalk of celery, diced

4 strips of bacon, chopped, fried, and drained
2 1/2 cups of shredded cheese (I use a bag of mixed cheeses, but cheddar and/or american are really good too)
1 can of shrimp, drained (or equivalent fresh tiny shrimp)
1 cup lump crab (don't use imitation, but canned is fine)
1 egg
1 tsp of cayenne (or more if you can take it)
dash or two of paprika and garlic powder
small dash of thyme and oregano

Directions:


Preheat oven to 350 degrees.


Cook your bacon, set aside on paper towels.  


In same pan with the bacon grease, cook your trinity (white or yellow onion, celery, and bell pepper) for a few minutes over med-high heat until onions are translucent.


In a small mixing bowl, combine the milk, sour cream, egg, and butter.  Mix well.  In large bowl, mix all other ingredients.  After mixed, add wet ingredients and carefully mix (try not to break up potatoes too much).


Pour into greased casserole (about the size of a lasagne pan).  Press down lightly into an even layer.  Cover with remaining cheese.  Cover with tinfoil.


Bake for about 30 minutes.  Remove tinfoil, bake until cheese is lightly browned on top, about 10 mins.  If need be, broil for a min or so.


Recover with tin foil.  Let set and cool for 10 mins or so.  Sprinkle with more bacon and serve with hot sauce.

Lemon Cupcakes with Lemon Cream Cheese Frosting

My daughter Hannah requested I make these for her 12th birthday party this weekend.  I let her choose which kind of cupcakes she wanted.  And she chose lemon cupcakes, which happen to be one of my absolute favorites.  They also make the whole house smell amazing.  

Lemon Cupcakes

Ingredients:

3 cups self-rising flour

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

2 cups white sugar

4 eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon zest

1 cup whole milk, divided

2 1/2 tablespoons fresh lemon juice, divided

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Lemon Cream Cheese Frosting

Ingredients:

1 (8 ounce) package cream cheese, softened

1/4 cup butter

2 tablespoons lemon juice

2 teaspoons lemon zest

1 teaspoon vanilla extract

5 cups confectioners' sugar

Directions:

Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. 

Add confectioners' sugar in 2 additions. Beat until creamy. 

Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

My lil cuppy cake <3

Jamaican Porridge

This post will highlight four different Jamaican porridges--cornmeal, oat, green plantain, and rice.  I will start with my favorite...


Cornmeal Porridge

Ingredients:

1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (2 drops)

Directions:

Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.

Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.

The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.

Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste.

Serve in small soup bowls and sprinkle with ground nutmeg.


All right, if you are not able to digest milk you could substitute soymilk for regular milk in this Jamaican porridge.

Would like to go strictly Ital with this "pop?" Then remove the sugar, ground cinnamon, and all milk products.
Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves.
Ital Cornmeal Porridge tastes a little bit different from the “regular” type.



Oats Porridge (Oatmeal)

Ingredients:

1 cup Oatmeal (minute Oats)
3 cups Water
2 tbsp. Half & Half
¼ cup Sweetened Condensed Milk
4 tbsp. Sugar Vanilla Flavoring (2 drops)
Pinch Nutmeg
Ground Cinnamon (pinch)

Bring water to boil in a saucepan and add oatmeal to boiling water. Reduce the heat to medium and let simmer for fifteen minutes. Sweeten this Jamaican porridge using the same method as cornmeal porridge.




Green Plantain Porridge

Ingredients:

3 Green Plantains
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
¼ cup Flour
4 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (3 drops)
Pinch Salt

Directions:

Wash green plantains to remove dirt or foreign matter. Cut off the tips of each plantain and make an incision along the whole length of the plantain. Slowly slide your thumb along the incision and remove the skin from the vegetable.

Chop the plantains into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes. You have to try to make the plantain and flour mixture process in the blender until it is smooth.

Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.

Let the banana porridge simmer for about 15 minutes and then sweeten and flavor the same as cornmeal porridge above.



Rice Porridge

Ingredients:

1 cup Rice
1 tbsp. Butter
¼ cup Half and Half (or Milk)
½ cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
¼ tsp. Nutmeg (ground)
¼ tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
½ tsp. Salt
½ cup Flour

Directions:

Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.

Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half & half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.

Serve in bowls.


Tip:
You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.


<3 H