Hannah's First Meal

My 12 year old daughter, Hannah, wanted to cook for all of us.  So, I helped her plan a meal and gave her my recipes.  The rule was that I wouldn't help.  I'd be nearby in case she has a question, but she had to do everything.  And she did.  And let me tell you, her food tasted better than most chefs could make!  We were all blown away.  This post is dedicated to her.

The menu was Cajun Red Beans & Rice, Sauteed Spicy Shrimp, Garlic String Beans, and Balsamic Strawberries with Whipped Mascarpone Cheese.

Cajun Beans & Rice

Ingredients:

• 6 cans red beans
• 1 lb andouille or smoked sausage, sliced
• 1 or 2 TB olive oil
• 1 med yellow onion, diced
• 1 stalk celery, diced
• 1/2 green bell pepper, diced
• 2 cloves of garlic, minced
• 1 1/2 tsp black pepper
• 1 tsp cayenne
• 1 tsp paprika
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp thyme
• 1 bay leaf
• water
• steamed rice

Directions: 

1. Brown sausage in frying pan, stir occasionally.  Once browned on both sides, turn off heat and set aside.
2. Cut up veggies while sausage is browning.  In a large dutch oven or pot, heat 1-2 TB of olive oil.  Saute onions, celery, and green pepper over medium heat until onions are clear but not browned.
3. Add garlic for about 30-60 seconds; stir constantly.  
4. Before the garlic browns at all, add about a half cup of water.  Stir to deglaze pan.
5. Add beans (undrained) and sausage to the pot.  
6. Add just enough water to make a stew consistency, not soupy but not dry.  The beans should be just barely covered with liquid.
7. Add all of the spices.
8. Bring to boil.  Stir.  Turn down to low.  Put lid on.  Simmer for about an hour.  Stir every 15 mins or so.
9. Serve over steamed rice.

Sauteed Spicy Shrimp

Ingredients:

• 1 lb of raw, peeled shrimp (if you want more, double the rest of ingredients)
• 1 TB olive oil
• juice of one lemon plus extra lemon wedges to serve
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/4 tsp dry mustard
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp paprika
• pinch thyme

Directions:

1. In a large ziplock bag or container, add spices, shrimp, and lemon juice.  Set in fridge until ready.  (Best if you let it marinade for a few hours.)
2. Saute in oil over medium heat until done.  Stir to ensure even cooking on both sides.

Garlic String Beans


Ingredients:

• 1-1/2 lbs french string beans, both ends removed
• 2 TB unsalted butter
• 1 TB olive oil
• 3 garlic cloves, minced or thinly sliced
• salt and pepper to taste

Directions:

1. Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
2. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
   

Balsamic Strawberries with Whipped Mascarpone Cheese

Ingredients:

• about 3 containers of strawberries, hulled and halved
• 1/3 cup balsamic vinegar (good quality)
• 4 TB plus 2 tsp sugar
• 1/2 tsp lemon juice
• 1/2 c mascarpone cheese
• 1/2 c heavy whipping cream
• 1/2 tsp vanilla extract

Directions:

1. Balsamic Sauce:  Combine vinegar, 2 tsp sugar, and lemon juice in a small sauce pan.  Stir over medium heat until sugar dissolves.  Transfer to a small bowl and set in fridge to cool completely.
2. Cream:  In a mixing bowl, combine mascarpone, cream, vanilla, and 2 TB sugar.  Whisk until thick soft peaks form.  Refrigerate until ready to use.
3. Strawberries:  Combine berries and 2 TB sugar in mixing bowl.  Drizzle with chilled balsamic sauce and toss to blend.
4. Serve strawberries with cream on top.

Asian Style Chicken Lettuce Wraps

INGREDIENTS:

• 2 cups chopped cooked chicken
• 1 tsp sesame oil 
• 2 T soy
• 2 T rice vinegar
• 1 T chile paste
• 1 T sweet chili pepper sauce
• 1/3 cup or more chopped water chestnuts (I serve these on the side because I hate them)
• 1/4 cup or more chow mein noodles
• 1 carrot, shredded
• 1/2 cup shredded red cabbage
• 1/2 cup shredded green cabbage
• 1/2 cup chopped green onions
• butter/bibb lettuce leaves

DIRECTIONS:

1. Mix the vinegar, soy sauce, sesame oil, water chestnuts, noodles, gren onions and cooked chicken in a bowl. Set aside.
2. Mix up a dipping sauce like peanut dipping sauce or Thai style sweet and spicy sauce. (See below)
3. Pull the lettuce leaves off and rinse and dry.
4. Heat the chicken mixture until warm, in a small saucepan or in the microwave if you use one. It doesn’t need to be hot, just warm.
5. Serve everything at the table and let everyone build their wraps, laying a lettuce leave on the plate, spooning some chicken mixture on that, then topping with some cabbage and carrots. Roll up like a burrito and dip into the sauce(s) of your choice. Or spoon some of the sauce down the top and then roll it up.

Peanut Dipping Sauce

• 1/3 cup peanut butter
• 3 Tbs hot water
• 1 tsp lime juice
• 2-3 tsp plum sauce 

Mix it all up and serve!

 
Thai Sweet & Spicy Sauce

 

 

• 1/2 cup white vinegar
• 1 cup sugar
• 1/2 tsp salt
• 1 heaping Tbs chili-garlic sauce

DIRECTIONS:

1. Combine the vinegar, sugar and salt in a small saucepan and simmer 8-10 minutes.
2. Remove from the heat and stir in the chili-garlic sauce. Serve at room temperature.

 

 

 

 

Chicken Marsala with Homemade Egg Noodles

 

Ingredients:

• 4boneless chicken breast halves without skin
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon basil, dried
• 3 tablespoons butter
• 3 tablespoons olive oil
• 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
• 1/2 cup Marsala wine

Directions:

1. Pound chicken to 1/4" thickness between 2 sheets of plastic wrap (or be lazy and buy the thin sliced chicken). 
2. Combine flour, salt, pepper, and basil; mix well. 
3. Heat oil and butter in a heavy non-stick skillet over medium high heat. 
4. Dredge chicken in seasoned flour mixture. 
5. Cook chicken until lightly browned on first side (about 2 to 3 minutes). 
6. Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. 
7. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. 

Egg Noodles

 

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 pinch salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 tablespoon butter

 

 Directions:

• In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
• On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
• Allow to air dry before cooking.
• To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Jambalaya

Like gumbo, jambalaya has always been a way to deal with leftovers, especially small quantities of cooked meats that wouldn't be enough with which to prepare another whole meal by themselves, and which one wouldn't want to go to waste. So, what you add to jambalaya is up to you, and the sky's the limit as to what works well in it!  The meats and quantities I have listed are just what I like in mine.

Ingredients:
½ lb. crawfish (shelled/peeled/boiled) or raw, whole shrimp (peeled and cleaned/deveined - optional)
1 cup tasso or ham, diced into ½" pieces
1 cup cooked chicken meat, shredded
½ cup to 1 cup andouille sausage, cooked, sliced
2 Tbs. butter or oil
4 - 6 cloves garlic, crushed
½ cup (½ average/medium) white or yellow onion, finely chopped
½ cup (one rib) celery, finely chopped
2 cups canned tomatoes, chopped, crushed or diced (drain, but reserve the liquid)
1 cup raw, white rice
2 bay leaves (whole)
½ cup green, bell pepper, finely chopped
½ cup chicken broth or water, plus ½ cup boiling water
2 Tbs mild paprika
1 tsp salt
1 tsp black pepper
ground cayenne (red-hot) pepper to taste


Directions:
Heat the butter/oil in a large, heavy pan or skillet over medium heat. Fry the meat until browned and warmed through.

Next, sauté the onion, green pepper, celery and garlic together in it until the onion turns soft and translucent.

Stir in the tomatoes and cook another minute or two. Then stir in the raw rice, add the seasonings, the liquid from the tomatoes and the broth/water (not the boiling water yet - that's coming up ahead in the instructions).

Bring it all to a boil, cover and simmer on very low heat (just so it's bubbling slightly) for 30 minutes (do not remove the lid during this phase if you can help it - the rice needs the pressure and steam in the pot to cook properly).

After the 30 minutes has passed, take off the lid, stir the boiling water in well, cover the pot back up and let it cook on low an additional 15 minutes. Add the shrimp, if you're including shrimp, and simmer until the shrimp turn nice and pink (5 minutes). Don't forget to remove the bay leaves before serving!

Maryland Crab Cakes

Ingredients:

1 pound backfin Blue crab meat or other lump crab meat
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning (or more if you like a lot)
salt to taste
2 tbsp vegetable oil
sliced scallion (optional)

Directions:

Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.

Crush the saltine crackers very fine and mix with all the other ingredients. Gently fold in the crab. Only mix enough to combine ingredients. You don't want to break up the crab into fine shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.

Heat about 2 tablespoons of vegetable oil in a non-stick frying pan. Sauté until golden brown on each side. This will only take about 3-5 minutes per side.

Garnish with tartar sauce, remoulade, or simply with a squeeze of lemon.

Cajun Hoppin' John (Black-Eyed Peas and Rice)

I typically serve this for New Year's, but didn't get around to it this year.  So, we had it a few days late.  It's similar to Cajun red beans and rice, but with black-eyed peas instead.  Since my boyfriend doesn't eat pork, I had to use smoked beef sausage this time, but I typically prefer andouille and a ham hock with this.  So, I will list the recipe as I usually make it.  I make mine spicy.  So, if you can't handle spice, decrease or omit the cayenne (although I think that ruins it).  


Ingredients:

2 tsp  freshly ground pepper

1 ½ tsp  cayenne pepper

1 ½ tsp paprika

1 tsp dry mustard

1 tsp garlic powder

1 tsp salt
Pinch of thyme
1 bay leaf

Few Tbsp of oil

1 ham hock

1 lb andouille sausage

1 onion

1 green bell pepper

2 stalks of celery

4-5 cans of black-eyed peas

about 1 cup of chicken stock (eye ball it)

Directions:

Add a lil oil to a stock pot or dutch oven like the one in my pic above.  Brown your ham hock (if using) on all sides.  Set aside.

Dice up your onion, bell pepper, and celery.  Slice your andouille.  If you need to, add a little more oil to your pot.  Saute the veggies and sausage over medium heat until the onions are clear and the sausage starts to brown.  Add about a half cup of chicken stock to the pan to deglaze.  Scrape up all the browned bits.

Add 2 cans of black-eyed peas undrained.  Drain the other 2 cans.  Stir.  The liquid should just cover everything.  The consistency of a stew is what you're looking for, but not a soup.  If you need to, add a little more stock.  

Add your spices.  Stir well.

Bring to a boil.  Stir often to prevent sticking.  Lower the heat to low to med-low.  Simmer with the lid off until the liquid reduces some.  When you reach almost the right thickness, cover.  I like to cook these over low for at least an hour or two.  You'll know they're done when the sauce is thick.  The beans thicken so well on their own.  So, I rarely make a roux for this.  

Taste test to see if you need more seasonings.  Then serve over white rice.  This is good with cornbread or french bread.

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.


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