Candy Cane Meringues

This is a recipe from Pillsbury's December 2007 magazine on Holiday Cookies (I have quite a collection of little holiday books.) For this recipe you will need a piping bag, larger than 12 inches, I would go with a 16 inch piping bag, a small star tip, small paint brush and gel food coloring. Very, very important to buy the gel food coloring as opposed to regular food dye.

Baking in the oven.

Pre-heat oven to 200 degrees

INGREDIENTS

3 egg whites

1/2 t. cream of tartar

3/4 c. sugar

1/4 t. peppermint extract

red or pink gel food coloring

DIRECTIONS

Beat the egg whites and cream of tartar at a high speed until foamy. Gradually add the sugar and beat until the mixture is stiff and glossy. Beat in the peppermint extract. Next, using your piping bag with tip already in place, fold the top down over your hand, holding the bag like you would an ice cream cone. Take your paint brush, dip it in the gel and paint 3-4 long strips starting from the tip and extending up to the fold at the top of the bag. Then using a spatula, scoop meringue and fill your bag, leaving plenty of room for you to unfold it and twist the top. Squeeze out a little bit at a time until you see the red come through. On cookies sheets fitted with parchment paper (again very important to have the parchment paper, these cookies are very fragile and will come off easier with the parchment paper) squeeze out 2-2.5 inch candy canes. I find it easier to do mine upside down, as if I were writing the letter "J"- do what works for you. You have plenty of batter to work with so if you mess up it's all good. :) Once you've completed the task of shaping the candy canes, place in the oven for about 1 hour or until dry. I do two sheets at a time - one sheet on the top rack and one on the lower rack, after half an hour I move the bottom pan to the top and vice versa.

These cookies take some practice, but the end result is worth it. When removing the cookies from the parchment paper, I've found that the trick is to place one hand underneath the paper and using one finger lightly move it under the candy cane until it's loose.

Enjoy!

Cranberry White Chocolate Chip Cookies

This is one of my favorite cookie recipes for the holidays. Very rarely do I make this cookie with white chocolate chips. Typically, I substitute the white chocolate for dark chocolate chips. Both variations though are very good. I typically yield 30 cookies.

Preheat oven to 375 degrees 

INGREDIENTS 

1/2 c. butter, softened 

1/2 c. packed brown sugar 

1/2 c. white sugar 

1 egg

1 T. brandy 

1 1/2 c. all-purpose flour 

1/2 t. baking soda 

1 c. white chocolate chips 

1 c. dried cranberries 

DIRECTIONS 

Cream together butter and sugars. Mix in the egg and brandy. Mix in the flour and baking soda. Stir in chocolate chips and cranberries. Using a cookie scoop or spoon, drop cookies onto lightly greased cookie sheet- leaving about an inch and a half between cookies. Bake for 8-10 minutes. I usually take mine out at 8 minutes.  Let cool on pan for about 2 minutes, then transfer to wire cooling rack. 

YUM!! 

Pumpkin Mousse

Here is another recipe I'd like to give kudos to: Praline Pumpkin Mousse

This recipe is SUPER easy and SUPER good. My husband loves pumpkin pie, but won't eat the crust. So, it's essentially a crustless pumpkin pie. The praline topping, again, very easy to make and very yummy.

Kudos

Alright, so I need to give major kudos to this turkey tetrazzini recipe. It is very labor intensive but well work the work. Reserve at least 2 hours time for this recipe. Sorry, I took no pictures this time. My husband and I ate it before I could get the camera out. :)

Pumpkin Spice and Everything Nice

I was in the mood for pumpkin today. Using a base recipe I tweaked it until I got the desired consistency and taste. I wrote down all my changes and came up with this cookie. Overall, this cookie is awesome. I yielded 50.

Preheat oven to 350 degrees.

INGREDIENTS

Cookies

1/2 c. butter, softened

3/4 c. white sugar

3/4 c. dark brown sugar

1 c. canned pumpkin puree

1 egg

1 t. brandy

3 c. flour

1 t. baking soda

1 T. pumpkin pie spice

1/2 t. salt

Icing

1 c. confectioners' sugar

2 T. milk

1/2 T. melted butter

1/2 T. brandy

few sprinkles of pumpkin pie spice

Chocolate Drizzle

small bag of semi-sweet chocolate chips OR Baker's Dipping Chocolate

DIRECTIONS

Cream together the butter and sugars. Add the canned pumpkin, egg and brandy and mix well. Next, mix in the flour, baking soda, pumpkin pie spice and salt. Scoop cookies onto greased cookie sheet, leaving about an inch between each cookie. Bake for 15-20 minutes (I baked mine for 17 minutes). Transfer to a wire rack and let cool completely.

For the icing - Mix together all ingredients in a small bowl. Add more milk to desired consistency. I used a wire whisk to drizzle the icing over half of the cookies.

For a chocolate drizzle- Melt chocolate chips in the microwave safe bowl in 30 minute intervals, stirring after each interval until melted. Drizzle the other half of the cookies with chocolate or dip them. If you're using Baker's chocolate, follow the directions on the container.

NOTE: If you don't want to do half your cookies in chocolate, double the icing recipe. Also, do not add butter to melted chocolate. I learned that the hard way tonight.

I hope you enjoy!

Chicken Tortellini

I love this recipe. Usually takes less than half an hour from start to finish. It is so easy, and so good.

INGREDIENTS

1 pkg. (9 oz.) refrigerated 3 cheese tortellini

1 lb. chicken tenders (or chicken breast) cut into bite size pieces.

1/4 c. italian dressing

1 can (28 oz.) of diced tomatoes with basil, garlic and oregano

1 (6oz.) bag of fresh spinach

1/4 c. grated parmasen cheese

DIRECTIONS

Cook the tortellini according to its directions, drain. Meanwhile, heat dressing in large pan to medium high heat. Add chicken and cook thoroughly. Add diced tomatoes and bring to a boil. Add spinach, cover and stir occasionally until spinach shrivels. Add tortellini and parmesan. Mix well. Garnish with additional parmesan if desired. Serve.

Fall Harvest Cookies

This cookie is my newest creation. The idea hit me tonight and I just couldn't help myself. I hope you enjoy it as much as I do. I didn't have chocolate chips on hand, instead I had Baker's chocolate that I ground up and mixed with the batter. If you don't have time to grind up your chocolate you can easily substitute the ground chocolate for a bag of semi-sweet chocolate chips. If you are using chocolate chips add them in when you mix in the granola.

INGREDIENTS

1/2 c. softened butter

1/2 c. brown sugar

1/2 c. white sugar

3 oz. ground semi-sweet chocolate (if using)

1 T. pumpkin pie spice

1 egg

1 T. brandy

1 1/2 c. all-purpose flour

1/2 t. baking soda

2 c. Granola (I used Kashi Mountain Medley granola)

Semi-sweet chocolate chips (if using)

DIRECTIONS

Preheat oven to 375

Cream together butter, sugars, ground chocolate (if using), and pumpkin pie spice. Beat in the egg and brandy. Then mix in the flour and baking soda. Stir in the Granola (and chocolate chips if using). Scoop onto un-greased cookie sheet. Bake for 8-10 minutes. (I take mine out at 8 minutes and let cool for one minute before transferring them to a wire rack.)

I hope you enjoy these cookies as much as I have. They are so yummy! :)

Meaty Lasagna

I LOVE this recipe. It is quick and easy. We always have leftovers which is fantastic since I won't have to cook the next day. I took a picture of half of the lasagna just so you could see the layers. I don't use a full size lasagna dish either. My dish is just large enough to fit the length of a lasagne pasta (yes, I spelled that one right, it's what Mueller's calls their pasta).

Look at all that cheesy goodness!

INGREDIENTS

clove of minced garlic

1 lb. ground beef

1 jar spaghetti sauce (I use Prego Traditional)

6 Lasagna noodles

8 oz. ricotta cheese

2 c. mozzarella cheese

grated parmesan

DIRECTIONS

Preheat oven to 400

Cook the noodles as directed on the package. Strain and let cool. In the meantime cook your meat and garlic on medium-high heat. When meat is cooked through, add the spaghetti sauce to your desired thickness. (I use the whole jar-normal size not the jumbo). Spoon enough of the mixture to cover the bottom of the lasagna dish. Cover with two noodles. Next cover the two noodles with about half of your remaining meat mixture. Top with ricotta cheese, then sprinkle your mozzarella on top of the ricotta. (Eyeball it, I use half the container of ricotta and about a cup of the mozzarella. I found that if you put the ricotta in a bowl and mush it down with a fork it's easier to spoon out onto the lasagna.) Layer 2 more noodles down, followed by the remaining meat and cheeses. Top with the last two noodles. Sprinkle with parmesan. Place foil over your pan and bake for 30 minutes. After 30 minutes remove foil, place back in oven and bake for an additional 10 minutes or until the cheese is melted and sauce is bubbly.

* Word to the wise. Sometimes the filling may bubble out of the dish. Line the bottom rack of your oven with foil to catch any drips that may occur during the baking process.

If you have leftovers cover and place in the fridge. To reheat simply cover with foil and add 10 minutes to the original baking time. You may want to place the leftover lasagna in another pan to bake. I've noticed that if I use the same lasagna dish the sauce and the cheese from the eaten side tend to bake onto the dish and it makes the pan harder to clean- not impossible, just harder to clean.

Pizza

I've been making this recipe for at least 10 years. It typically takes me about 2 hours from start to finish. There is another variant of this recipe where you can make a braided pizza. The next time I make a braided pizza I'll take very good pictures and put those instructions up on the blog. :)

Start with the sauce.

INGREDIENTS

2 1/2 T olive oil

4 oz. finely chopped onions

2 1/2 t. finely chopped garlic

2 1/2 lbs. Plum tomatoes

2 T. tomato puree

2 1/2 t. dried oregano

2 1/2 t. fresh basil, finely cut

1 bay leaf

2 t. sugar

2 1/2 t. salt

ground pepper to taste

DIRECTIONS

In a medium sized sauce pan heat the oil and cook the onion over medium heat stirring frequently for 7-8 minutes or until soft and transparent. Add the garlic and cook for another 2 minutes stirring constantly. Add the rest of the ingredients and bring to a boil. Once boiling, turn the heat very low and simmer uncovered, stirring occasionally for about an hour. Remove the bay leaf. If you want a smoother sauce you can pour sauce into blender.

While the sauce is cooking begin with the dough. By all means you can buy a pre-made dough, I like to make mine from scratch. I always have a hard time rolling out pre-made dough. Homemade dough is easier to manipulate.

INGREDIENTS

2 1/2 to 3 c. Flour

1 pkg. active dry yeast

1 t. salt

1 c. warm water

2 T. oil

DIRECTIONS

In large mixing bowl combine 1 1/4 c. of flour, the yeast and salt. Stir in the warm water. Beat at low speed with mixer. Stir in as much of the remaining dough as you can mix with a spoon. Turn dough onto lightly floured counter top and kneed in enough of the remaining flour to make a smooth and elastic dough (6-8 minutes). Place dough in a large bowl and cover bowl with a warmed wet towel and let rest for 10 minutes.

Preheat oven to 475.

Roll the dough out and place on your pizza pan. Using a fork and poke holes in several areas of the dough. Place dough in oven and bake for approximately 10 minutes. Check often as ovens vary. You want a dough that is cooked, but not brown.

Next, spoon your sauce on your pizza and cover with your desired toppings. Bake for approximately 10 minutes or until cheese is melted and bubbly.

Enjoy!

Chocolate Fingers

Anyone that knows me knows that I cannot say "no" to chocolate. This is an excellent cookie recipe adapted from a chocolate cookbook. The cookie has a very light texture. You will need a pastry bag and a large star tip. For a festive look, you can add sprinkles. :)

Chocolate Fingers. I had melted chocolate left over so I used it on some strawberries. Yummm.

INGREDIENTS

1/2 c. butter

1/4 c. + 2 T. confectioners sugar

1 1/2 c. self rising flour

3 T. cornstarch

7 oz. semi sweet baking chocolate

1/4 c. French Vanilla coffee creamer (or milk)

DIRECTIONS

Mix together butter, sugar, flour and cornstarch. Melt 3 oz. of chocolate. I typically place about an inch of water in a saucepan and bring to a simmer. I then place a heat resistant glass bowl on the top of the hot water and melt my chocolate that way. You can also use a microwavable bowl and heat the chocolate in 30 second intervals until melted. Just be careful not to burn the chocolate. Pour the melted chocolate into the batter and mix well. Your batter will be thick. Pouring a tablespoon at a time, add the coffee creamer (or milk) until you get a light consistency that will be easy to pipe.

Light consistency that will be easy to pipe.

Preheat your oven to 375 degrees.

Place your star tip into your pastry bag. While holding the bag, fold the top down over your hand. This way when you scoop in the batter you can grab it off the spatula. When all the batter is in the pastry bag, squeeze the batter towards the tip. Spin the top of the bag closed to prevent leaking.

Squeeze batter onto a lightly greased cookie sheet. Each cookie should be about 2 - 2.5 inches long. In order to make your cookies have a squiggled look, while piping quickly move your hand back and forth. Experiment with whatever shape you like.

Leave about 1 to 1.5 inches between cookies. Bake at 375 degrees for 12-15 minutes.

Just as before, melt 4 oz. of chocolate. Dip each cookie in chocolate and place on parchment paper until the chocolate is set. Enjoy! :)

Autumn Leaves

These cookies leave your kitchen smelling AMAZING. It's the perfect way to bring in the fall season. I first made this recipe last year as a gift for my best friend's wedding (her and her husband got more than just cookies I promise). She got married in November and it was a beautiful fall theme. I also use this recipe at Christmas now as it is a nice change from the classic sugar cookie.

INGREDIENTS

1/2 c. butter, softened

1 c. sugar

1 T. pumpkin pie spice

1 egg

1 T + 1 t. brandy

2 cups all-purpose flour

1/2 t. baking powder

DIRECTIONS

Cream together butter, sugar and pumpkin pie spice. Add the egg and brandy, mix well. Next mix in the flour and baking powder. Place dough in a bag or wrap in plastic wrap and place in fridge for about 2 hours.

Preheat oven to 325 degrees

Roll dough out on a lightly floured surface. Cut cookies into desired shapes. Bake for 13 minutes. Move to wire rack let cool completely.

ICING

This is an excellent recipe. It is from Woman's Day Magazine.

INGREDIENTS

1 lb. bag of confectioner sugar

1/4 c. powdered egg whites (Just Whites)

1/3 c. water

food coloring

sprinkles optional

DIRECTIONS

In a large bowl, whisk together sugar and powdered egg whites. Add the water. Using a mixer on high speed, mix for about 5-8 minutes or until thick and white. Separate icing into separate bowls and add food coloring.

Add more water to thin it, or more powdered sugar to thicken it to your desired consistency if you wish.

* You will need A LOT of red food coloring.

Coat each cookie with different colors. You can use a toothpick and drag it through the different colors to give your cookie a marbled effect. Let dry for at least an hour.

Scones

This is a recipe I recently made. One of my friends was going to a fancy tea party and so she made scones. Though I asked her for her recipe, she has a life and wasn't able to get it to me in time to satisfy my scones Jonesing. So I searched the internet and found a recipe that would work. I tweaked it to my liking and the original recipe can be found here.

I enjoyed the texture. For some reason the juice will turn your batter into a very pale blue, but when it bakes it looks fine. I patted mine down on the counter into about an 8-9 inch diameter circle and used a pizza cutter to make 8 wedges. I wouldn't recommend doing that again as the scones really get big as you'll see in the picture I'll attach. I would recommend either scooping them out like cookies, or rolling them slightly and cutting into squares. You can also sprinkle some sugar over the dough before you bake it, I did. :D

Preheat oven to 400

INGREDIENTS

1 3/4 c. all-purpose flour

1/3 c. sugar

2 t. baking powder

1/2 t. salt

8 T. butter, cubed

Bag of chocolate chips

1/2 c. cranberry juice

DIRECTIONS

Place all of the ingredients except the chocolate chips and cranberry juice in a large bowl. Using a pastry blender (or forks) combine the ingredients until it resembles crumbs. Mix in the chocolate chips. Stir in the juice. From here you can either scoop out bits of the dough onto a greased cookie sheet or place the dough onto a lightly floured surface, pat out and cut. Bake for 12-15 minutes. Place onto wire rack and let cool.

Want S'mores?

This recipe was inspired by my best friend. I used to go on vacation with her family to the mountains. One of the things I remember is making s'mores over the grill on their porch. I wanted to design a cookie that had a similar taste and the "Want S'more?" cookie was born. It took me a few times of making this recipe in order to get it to taste how I wanted. I bought a box of cinnamon graham crackers and crushed them myself for this recipe, but you can use any kind you wish. I was kicking myself when I saw in the store that they sell graham cracker crumbs. Who knew?

This cookie has more of a cake like consistency, but it's still good.

Preheat oven to 350
*Important. Grease the cookie sheets.

INGREDIENTS

1/2 c. softened butter
1 c. crushed graham cracker
1 c. sugar
1/2 c. marshmallow creme
1 T. brandy
2 eggs
2 c. all-purpose flour
1/2 t. baking powder
1 bag Hershey chocolate chips

DIRECTIONS

Cream together butter, graham cracker, sugar and marshmallow creme. Add brandy and eggs. Mix in flour and baking powder. Stir in chocolate chips. Scoop onto GREASED cookie sheet. Bake for 12 minutes. Remove from pan, place on wire rack to cool.

Chocramond Cookies

Let's start this blog off with a bang. This is the first recipe I ever created. I came up with this recipe in May 2010. I'm not sure if I had more fun designing the recipe or coming up with its name. The cookie got its name based on its ingredients. The flavor combination is that of chocolate, cranberries and almonds or chocramond. I can usually yield about 36+ cookies with this recipe using a cookie scoop.

*You'll need a food processor for this recipe.

Preheat the oven to 375

INGREDIENTS

1/2 c. softened butter

1/2 c. brown sugar

1/2 c. white sugar

3/4 c. ground almond slivers (almond slivers are easier to grind in the processor. The consistency should be similar to that of the sugar.)

1 egg

1 T. brandy

1/2 t. almond extract

1 1/2 c. all-purpose flour

1/2 t. baking soda

Bag of Ghirardelli dark chocolate chips

1 c. dried cranberries (I use Ocean Spray Craisins infused with pomegranate juice.)

DIRECTIONS

Cream together butter, sugars and ground almond. Beat in the egg, brandy and almond extract. Next, mix in the flour and baking soda. Stir in chocolate chips and cranberries. Scoop out cookies onto baking sheet, leaving about an 1.5 inches between cookies. Bake 8-10 minutes. Remove from pan, place on wire rack and cool.

(I tend to take mine out at 7 minutes. Just depends on what you like.)

*You can always substitute the brandy for vanilla extract. You'll notice almost all of my baking recipes call for brandy. I'm not a lush, it's just vanilla is really expensive. I can buy a big bottle of dark brandy for 5 dollars as opposed to 12 dollars for the same amount of vanilla.