Last-Minute Baker: Christmas Cookies and Candy

For all of you last minute bakers-like me-here are links to some great cookie recipes that I’m making this year. The peppermint bark and lemon cookies have been made (and mostly eaten-I may need to make more!) and I’m in the process of baking the chocolate mint crinkle cookies today. I’ll be making cookie gift tins later this week-I found some beautiful tins at JoAnn Fabrics and am excited to share them with family and friends. Enjoy!

Iced Cutout Sugar Cookies:

I made some of these cookies yesterday to frost with my niece and nephew. A good way to decorate cookies with small kids is to simply use canned frosting, mix in food coloring, provide some assorted sprinkles, and let them go to it! They really enjoyed it, but I hadn’t anticipated them making “sprinkle mountains” on their cookies (lol)…the things I don’t anticipate with the little ones never fails to make me smile.

Aidan’s Supercookie

Liv’s Pretty Pink Confection

For Christmas, I’ll be making some more intricate cookies, like the ones pictured above, using the icing recipe below. 

Cookies: http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/

Icing: http://allrecipes.com/recipe/sugar-cookie-icing/

Snowflake-shaped Peppermint Bark:

If you make one treat this Christmas, make these. Super easy, no baking necessary, and amazingly good. JoAnn’s also carries several styles of silicone molds that you can use to create these yummy treats.

http://www.bakedbyrachel.com/2010/11/peppermint-bark/

Chocolate Mint Crinkle Cookies (just like Panera’s!):

I’m really looking forward to these. Panera sells these, and every time the cashier asks, “Would you like to add a cookie for 99 cents?”, I can’t help myself. Not sure they’ll make it to Christmas Day!

http://www.food.com/recipe/chocolate-mint-crinkle-cookies-444077

Lemon Slice and Bakes:

from Bon Appetit

from our kitchen- not too bad!

I ran out of time to make cutout cookies with Cory last week, but I decided to make these cookies with him instead. I had all the ingredients on hand, and they turned out great. Most of the cookies Cory decorated have a giant icing “C” on them…which I love!

http://www.bonappetit.com/recipes/2011/12/lemony-slice-and-bakes

Enjoy-and Merry Christmas!

Recipe File: Apple Almond Chicken Salad

This is amazing Chicken Salad! I’d never made chicken salad before last week, but after finding this recipe on Pinterest, and a couple of encouraging notes from a friend (Thanks, Aimee!) I’ve made it twice since. It makes a great weekend lunch-and the leftovers are just as good, if not better, than the original.

I highly recommend serving this on croissant-the buttery, flaky croissant takes this already great recipe up another notch.

Have a great weekend, and happy cooking!

Ingredients

• 1 cup slivered blanched almonds


• 2-3 whole boneless chicken breasts, cooked and shredded


• 1 Granny Smith apple, cored, peeled, and diced


• 2 stalks celery, diced


• 1 green onion, thinly sliced


• 1/4 cup red onion, minced


• 1/4 cup parsley, chopped


• 1/2 – 3/4 cup mayo


• Salt


• Black pepper

Instructions 

1. Toast the almonds: Preheat the oven to 350. Spread the almonds on a baking sheet and toast 7-9 minutes. Let cool.


2. Make the chicken salad: In a large bowl, stir together the chicken, apple, onions, and parsley, and just enough mayo to bind the chicken salad. Salt and pepper to taste. If serving, add the almonds. If making ahead of time, wait to add the almonds until just before assembling the sandwiches.

Makes 4 sandwiches

November: A Month of Cinnamon

Recipe File: Shrimp Bisque

Lobster bisque is possibly my favorite item to order at a restaurant. I love to learn to re-create my favorite restaurant dishes, but lobster bisque is a bit prohibitive due to the whole buy-a-live-lobster-butcher-him-in-your-kitchen thing. So a few years ago I found a great Shrimp Bisque recipe instead, altered it slightly, and loved it. (And all without bringing a live lobster home!)

This is definitely a weekend dish for me-it takes almost two hours to make-so I always make a double batch and freeze the extras. It’s well worth the effort, and is always a hit with my seafood-loving family.

 Ingredients

Shrimp Stock:

• 2 tablespoons unsalted butter


• 1/2 cup roughly chopped yellow onions


• 1/4 cup roughly chopped carrots


• 1/4 cup roughly chopped celery


• 1 large clove garlic, peeled and smashed


• 2 bay leaves


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 1 pound medium shrimp, shelled and deveined, shells reserved, meat used for bisque 


• 8 cups water

Shrimp Bisque:

• 2 tablespoons butter


• 1 cup chopped yellow onions


• 1/2 cup chopped carrots


• 1/2 cup chopped celery


• 1/2 teaspoon salt


• 1/2 teaspoon cayenne


• 1/2 teaspoon chopped garlic


• 2 tablespoons tomato paste


• 4 cups shrimp stock


• 1 tsp white wine vinegar


• 1 1/2 teaspoons chopped fresh tarragon


• 1/2 teaspoon chopped fresh thyme


• 1/2 pound shrimp reserved from shrimp stock recipe


• 3/4 cup heavy cream


• 2 teaspoons fresh lemon juice


• Chopped chives, garnish

Directions

To make the stock, in a large heavy pot, melt 2 tablespoons of butter over medium high heat. Add the onions, carrots, celery, garlic, bay leaves, salt, and peppercorns, and cook, stirring, for 3 minutes. Add the shrimp shells and cook, stirring, until golden, about 3 minutes. Add the water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes, skimming to remove any foam that forms on the surface. Remove from the heat and strain through a fine mesh strainer into a clean container, pressing on the shrimp shells to extract as much liquid as possible. Discard the shells.

In a clean large pot, melt the butter over medium-high heat. Add the onions, carrots, celery, salt, and cayenne, and cook, stirring, for 3 minutes. Add the garlic, tomato paste, and cook until starting to brown, about 2 minutes.

Add shrimp stock, 1 tsp vinegar, tarragon and thyme and simmer for 20 minutes.

Remove from the heat and puree with a hand-held immersion blender or in batches in a blender or food processor.

Return to the heat and add the shrimp, cream and lemon juice. Simmer gently until the shrimp are cooked through and the flavors marry, about 5 minutes. Adjust the seasoning, salt and pepper to taste.

Ladle the soup into bowls, garnish with chopped chives and serve immediately.

-Adapted from Emeril Lagasse

Recipe File: French Onion Pot Roast

This recipe combines two of my favorite things: French Onion Soup and slowly-braised beef. This just might be the ultimate comfort food!

-Adapted from Eat Feed Autumn Winter

Ingredients:

2 to 2 1/2 pound beef chuck blade roast
Salt
Freshly ground black pepper
3 tablespoons vegetable oil
3 medium or 2 large onions, cut in half, thinly sliced
3/4 to 1 cup beef broth
2 teaspoons packed brown sugar
1 cup grated Gruyere cheese

 

Directions:

Generously season the roast with salt and pepper. Heat 2 tablespoons of the vegetable oil over medium-high heat in a deep skillet or Dutch oven. Add the roast and brown, about 3 minutes per side. Remove the roast to a platter and set aside. 

Turn the heat to medium. Add the remaining 1 tablespoon vegetable oil to the same pan. Add the onions and cook, stirring occasionally, for 10 minutes until soft and translucent. Add 3/4 cup beef broth and brown sugar, stirring to combine all ingredients. Return the roast to the pan, nestle into the onion and liquid mixture, and bring to a boil. Reduce to a simmer, cover and cook for 30 minutes. Turn the roast and cook for another 30 minutes. Turn again and cook for another 40 to 60 minutes or shorter for a smaller roast. If using a larger roast or the roast liquid starts to dry out, add an additional 1/4 cup beef broth. 

When fork tender, remove the roast to a shallow ovenproof dish, such as a gratin pan. Remove the onions with a slotted spoon and arrange over and around the roast. Turn the heat under the juices to high and boil for 10 to 15 minutes to reduce and thicken the juices, until you have 3/4 to 1 cup liquid. In the meantime, preheat the broiler. Slice the roast into 1/4-inch slices and slightly overlap them in layers in an ovenproof dish. Pour the sauce over the beef and onions. Sprinkle the roast with the cheese. Place under the broiler until bubbling and golden brown, 3 to 5 minutes. 

Serves 6

This Week for Dinner: October 30-November 5

Hi All! I haven’t posted in a few weeks-as a matter of fact, I haven’t done much of anything but work the past few weeks! It’s been exciting-I’ve been working on some great new design projects, which I’m really passionate about. But in the meantime, my family is hungry for some home cooking :)

So this week, I’ll be making up for some lost time with a few new recipes. 

I do have some exciting news on the kitchen front-in the past month, via anniversary and birthday, I’ve gotten a new KitchenAid Stand Mixer, an Ice Cream Maker, and a Belgian Waffle iron- and I’m thrilled to start using them!

Here’s the plan for the week:

French Onion Pot Roast with Mashed Potatoes and Carrots

This recipe combines two of my favorites-slowly braised roast and french onion soup. Can’t wait to try it! I’ll post the recipe separately, as it comes from one of my cookbooks, Eat Feed Autumn Winter.

Apple Almond Chicken Salad with Homemade Mayo

http://www.jasonandshawnda.com/foodiebride/archives/4145

I had never made chicken salad prior to last week. It was such a home run, I’ll be making it for dinner again this week. I highly recommend serving this on croissant-there is nothing like it. I’ll also be posting my take on this recipe in a separate post, as I didn’t make the homemade mayo. Try This NOW. You won’t regret it!

Stuffed Salmon with Sriracha Cream Sauce

Does this not look incredible? When I saw this, I was so excited. Have you ever had baked salmon sushi? This dish is a take on a california roll, stuffed with cream cheese, with salmon on top baked with a spicy sauce and teriyaki glaze-hungry yet?

http://theboogieblog.net/2011/02/27/stuffed-salmon-w-sriracha-cream-sauce/

The key to this is that not only is it one of my favorites, it doesn’t resemble sushi-which my family won’t touch. They do, however, love salmon and anything spicy. I’m very much looking forward to this one-as well as the family’s reaction. 

Chicken Pot Pies with Puff Pastry

I love little individual serving meals, and this one looks like a winner. Chicken pot pie is something that I haven’t mastered yet, and I’m always on the lookout for a new recipe that is fun and creative-and this dish accomplishes both. I just got a bunch of little baking ramekins, and they’ll find another use for creme brulee after I’ve made these.

http://www.marthastewart.com/335236/chicken-potpies-with-puff-pastry

Tuscan Pasta with Tomato Basil Cream Sauce

This is a Pinterest find, and it looks delicious! I’m sure I’ll be modifying the recipe a bit. The recipe calls for “One jar of sun-dried tomato alfredo sauce”-which I have yet to find at the local grocery. I do, however, have the ingredients to make alfredo sauce, and a jar of sun dried tomatoes. My family seems to like ravioli in any shape or form, so I’ll give this one a go!

http://www.myrecipes.com/recipe/tuscan-pasta-with-tomato-basil-cream-10000001646355/ 

Have a great week, and happy cooking!

Plum Treats: Halloween Jack-O-Lantern Cake Pops

This weekend, I made Jack-O-Lantern Cake Pops for a Halloween party. These cake pops are the treat my family requests time after time, and they are especially fun to make for holidays.

Want to make your own Jack-O-Lantern Cake Pops?

Ingredients & Accessories:

1 box cake mix, any flavor (I used caramel), follow the instructions on the box.

1 16 oz can frosting (caramel here, too) 

1-2 bags Wilton (or similar) candy melts, orange (1 lb. package)

Lollipop sticks

Edible Ink Pen

Lime tic tacs or other green candies to make the stem (I used green Twizzlers from a pack of rainbow)

Styrofoam block

Directions:

Bake a cake in a 13x9 pan. Just follow the instructions on the box. Let it cool.

Crumble the cake into a bowl and add in about 2/3 can of pre-made frosting. Put the bowl into the refrigerator for 15 minutes.

After refrigerating, form the mixture into ping-pong sized balls and place on a wax-paper lined cookie sheet.

Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)

Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert about halfway).

Place the cake pops in the freezer for a little while to firm up.

After 15 minutes in the freezer, dip and swirl each pop into your candy melt. To make a smoother covering, you can just add a little vegetable oil to your chocolate while you’re melting it to keep it fluid while it cools. (About 2 tsp per 4oz (or 1/4 bag) of chocolate)

Once you’ve got an even coating on the cake pop, place the stick into a Styrofoam block while the candy melt shell hardens.

Add the green candies to the top of the cake pop before the shell hardens.

After the shell hardens, draw your own Jack-O-Lantern face on the cake pop with an edible pen. Enjoy!

 

Food Gifts: Turkey Toes

A simple and fun gift or prize for fall!

Just grab a couple handfuls of candy corn or Indian corn, place in the jar of your choice (pint jars work great). Wrap with orange, yellow or brown ribbon of your choice, and secure with tape.

Print out the printable labels (link below) onto full sheet labels, cut out, and place each label on top of the ribbon. Enjoy!

http://cutorcopyandpaste.blogspot.com/2010/11/turkey-toes-with-free-printable.html

This Week for Dinner: October 10-16

It’s been a beautiful past week in Ohio, with temps nearing 80 and the fall foliage making its stunning debut. This is my favorite time of year, and we’ve been enjoying every minute. Unfortunately, we’ve run ourselves into a Not-feeling-so-well-but-not-really-sick wall. 

When I began to write this post, I went through my archives, blogs, and recipe binders, and came up with six soup recipes. I guess that says it all :)

I’m glad I regrouped. I decided that as canning season is finally over, I’m going to make a few things to freeze. And I’m going to try to do that with what I have in the fridge and freezer, with just a few items from the store. (We just bought the two college kids groceries-time to save a little!)

This week I’m looking forward to freezing Tortellini Soup, Taco Cupcakes and Pizza Dough (made with the new KitchenAid stand mixer my husband got me for our anniversary last week :) It might be a stretch to make all of these this week, but this is a general idea…

Sunday Dinner: Easy Four Ingredient Lasagna

All three kids were home this past weekend for the first time since July. Last night, we had lasagna, and I sent another pan each home with the two college kids.

Side note: If you are making lasagna for a friend or family member and don’t want to use your own dish- grab a few aluminum poultry pans with lids at the grocery. They are about a dollar, perfect for lasagna, and you don’t have to worry about getting your dish back :)

http://plumdelicious.tumblr.com/post/4761229025/easy-four-ingredient-lasagna

Maple Glazed Salmon

This is a great recipe for one! I’m going to double the dish to make for me and hubby later this week.

http://ingoodtasteblog.net/in_good_taste/2011/02/recipes-for-one-maple-glazed-salmon.html

Tortellini Chicken Wing Soup

An amazing recipe via my mom, Betty, and a yummy twist on traditional Chicken Noodle Soup. She calls it “Healing Soup” and it definitely works wonders when you’re not feeling well! 

Side note: When I’m in a hurry, I just use canned or boxed broth and rotisserie chicken. Same effect, less work :)

http://plumdelicious.tumblr.com/post/3075514780/recipe-file-tortellini-chicken-wing-soup

Pork with Gorgonzola Sauce

Another one of my mom’s favorites and one that I’m craving this week. I don’t make pork often, but this is absolutely incredible.

http://www.epicurious.com/recipes/food/views/Pork-with-Gorgonzola-Sauce-104590

Taco Cupcakes

These are just too cute. I’m going to make these for dinner late this week and pop the leftovers out of the muffin pans to freeze. Looks like a great midnight snack from the freezer! 

http://www.plainchicken.com/2011/07/taco-cupcakes.html

Italian Sausage, Peppers and Onions Deep Dish Pizza (Friday)

This is my take on our favorite pizza from Beer Barrel- using a new pizza crust recipe, Italian Sausage, peppers and onions. I’ll be sure to write this one up in a post-it’s delicious!

http://www.food.com/recipe/emeril-lagasses-perfect-pizza-dough-84545

Have a great week, and happy cooking! 

Jeni’s Salty Caramel Ice Cream Recipe!

Recipe Link: Hot Dog Mummies for Halloween!

Recipe Link: Hot Dog Mummies for Halloween!

Recipe File: McCormick and Schmick’s Stuffed Salmon with Crab and Shrimp

 

McCormick and Schmick’s Stuffed Salmon with Crab and Shrimp -

delicious and a surprise hit with the kids!

McCormick and Schmick’s Stuffed Salmon with Crab and Shrimp -

delicious and a surprise hit with the kids!

The rise of cupcakes

Dog Bone Cookie Pan!

Dog Bone Cookie Pan!

100 foods Dr. Oz wants in your shopping cart

Recipe File: French Onion Soup

I absolutely love French Onion soup and had never thought of making it at home-that is, until I had a bunch of onions that needed to be used. This recipe was fantastic, and I’m sure I’ll be making it again and again!

Ingredients

1/2 cup unsalted butter

5 onions, sliced

2 garlic cloves, chopped

2 bay leaves

salt and pepper to taste

scant 1/4 cup balsamic vinegar

3 tbsp flour

2 quarts beef broth

1 small baguette, sliced

1/2 lb grated Gruyere (or Swiss) cheese

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Discard the bay leaves. Add the balsamic vinegar. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.

Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere or Swiss and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

This Week for Dinner: September 26-October 2

I can’t believe I just typed the words “This week” and “October” in the same sentence!

We’re coming into one of my favorite times of year. October means pumpkins, trick-or-treating, and the calm before the holiday storm (which I love almost as much). We’re planning a small Halloween party and…please don’t laugh-our dog’s sixth birthday party. (More on the dog party later-it’s a yearly tradition, and this dog gets the full Turner birthday treatment, complete with cake….)

And last but definitely not least, it’s also the month of my birthday and anniversary. Bring on the celebrations!

This week, I’m taking on several new recipes, including an awesome veggie soup, homemade hot pockets and toasted ravioli. 

Kid-friendly Dinner: Toasted Ravioli 

While the boys go golfing later this week, Rachel, mom, the kids and I will be feasting on these :)

http://www.foodnetwork.com/recipes/food-network-kitchens/toasted-ravioli-recipe/index.html

Husband-friendly Meal: Pot Roast with Mashed Potatoes

I’m using a family recipe for the pot roast, which I’ll be posting this week. But in the meantime, here’s a link to Food Network’s Pot Roast recipe collection:

http://www.foodnetwork.com/recipe-collections/pot-roast/index.html

BLT Sandwich Salad or Spinach, Chicken and Pear Salad:

I can’t decide! Which would you rather have for dinner?

This…

BLT Sandwich Salad

http://www.foodnetwork.com/recipes/sunny-anderson/blt-sandwich-salad-recipe/index.html

or this?

Spinach, Pear and Chicken Salad

http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-pear-and-chicken-salad-recipe/index.html

Easy Homemade Ham and Cheese Hot Pockets

This should be a fun recipe to make. Food Network Magazine’s October issue has a bunch of other fun hot pockets recipes to try, if this one goes well!

http://www.foodnetwork.com/recipes/food-network-kitchens/croque-monsieur-pockets-recipe/index.html

and finally, my favorite!

Vegetable Beef Soup 

I should have mentioned that I have an ulterior motive for making pot roast…this amazing soup :) I’m also using a family recipe for this soup, which I’ll also be posting. I’m linking to a recipe that’s close to the one I’m using.

http://www.simplyscratch.com/2010/10/vegetable-beef-barley-soup.html

I’m also going to throw in a wild card, with the hopes of getting to this one this week:

Pumpkin Pie Pancakes with Cinnamon Sugar and Whipped Cream

These sound amazing, and after the great Cinnamon Roll Waffles recipe we made a few weeks back, I’m excited to make breakfast for dinner again soon!

http://www.joythebaker.com/blog/2009/10/pumpkin-spice-pancakes-and-other-such-pumpkin-treats/

Have a great week, and happy cooking!

Preserving: Getting the best of the rest: Freezing Basil & Parsley

Before tearing down our garden this weekend, I thought about the winter ahead and looked around to see what we could still preserve. 

One item I really don’t like to buy during the winter are fresh herbs. Generally, a recipe will call for a teaspoon, or a tablespoon, of said herb, and purchasing a $3 package of basil in January just isn’t worth it.

So I found a way to preserve our basil and parsley by freezing them in ice cube trays. You can freeze many herbs-basil, chives, tarragon, cilantro, dill, parsley and chervil are just a few of the herbs that freeze well. Quick, simple and a great way to save a few dollars this winter!

Here’s how:

1. Pick any basil or parsley left in your garden and give it a quick rinse under water to remove dirt and debris. 

2. Give it a quick spin in a salad spinner, if you have one, to drain excess water.

3. Finely chop your herbs.

4. Measure your herbs out into teaspoons or tablespoons, and deposit into ice cube tray.

Â

5. Fill trays with water and freeze. That’s it! I placed my trays in Ziploc freezer bags to prevent freezer burn and to keep the herbs fresh longer. 

I did two trays each of basil and parsley, one tray each of tablespoons and teaspoons. When you need to use your herbs, place a cube or two in a fine mesh strainer and let the ice melt, or run warm water over the ice to melt. Enjoy!

Recipe File: Bang Bang Shrimp

Another of my favorite “copycat” recipes from Foodnetwork.com. This Bonefish Grill-inspired recipe is so yummy and light-I love it!


Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
Directions
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Photo by Stephanie Foley