Twelve Days of Christmas Cookies - Part 3

One dozen different cookies? Really? I must have been having a senior moment. Only a little over a week into this challenge and I'm beginning to wonder if I can truly pull if off. First, I'm not sure I can be that creative. And secondly, I doubt my kitty will allow me to continue working in the kitchen without making something that contains cheese. (If you know my cat, you'll understand that comment).

I have not tried this cookie recipe yet. I copied it from the December 2004 issue of Bon Appetit. It sounded good then, and it still sounds good today. Maybe I'll give it a try today.

White Chocolate and Peppermint Cookie Brittle

A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
• 1/2 cup sugar
• 1/3 cup (packed) golden brown sugar
• 1 teaspoon vanilla extract
• 10 ounces of high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
• 3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided 

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk flour, baking soda, and salt in a medium bowl. Whisk melted butter, both sugars, and vanilla in a large bowl until smooth. Stir in the flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy. 
2. Transfer the dough to the prepared sheet. Press dough into a 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on the baking sheet for 10 minutes. Transfer to rack; cool completely. 
3. Stir the remaining white chocolate in top of a double boiler over barely simmering water until melted and smooth. Using a small spoon, drizzle about half of the melted chocolate in thin lines over the cooled cookie. Sprinkle the remaining crushed peppermint candies over the chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break the cookie into irregular 2- to 3-inch pieces. 

Can be made 2 days ahead. Store in an airtight container at room temperature.

Photo Credit: Darla Emerson

Milk's favorite cookie? Oreo of course (or at least that's what the folks at Nabisco would like us to believe). I found today's recipe at another favorite website — www.food.com.

Oreo Cookie Balls

Ingredients

• 1 package of regular-size Oreo cookies, crushed
• 1 8-ounce package of cream cheese, softened
• 1 package white almond bark
• 1 package chocolate almond bark

Instructions

1. Using a mixer, blend crushed Oreos and cream cheese together. Roll into walnut-sized balls. Chill for one hour. 
2. Melt approximately 3/4 package of white almond bark. 
3. Stick a toothpick in one of the Oreo balls and dip it in the melted white almond bark. Allow to harden on waxed paper (this takes about 15 minutes). While waiting, melt 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate them with drizzles of chocolate almond bark. 
4. You can use the remaining 3/4 package of chocolate almond bark to coat Oreo cookie balls and the remaining 1/4 package of white almond bark to drizzle. 

Photo Credit for White Chocolate Peppermint Cookie Brittle: Scott Peterson

Twelve Days of Christmas Cookies - Part 2

For several years I have made these brownies at Christmas for my family and friends. The recipe is from the Hershey kitchens website (http://www.hersheys.com/recipes). If you love moist fudgy brownies, if you love dark chocolate, if you love chocolate and mint, you will love these brownies. 

Fudgy Mint Cheesecake Bars

Ingredients

• 1 package (4 ounces) of Hershey's unsweetened chocolate baking bar, broken into pieces
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 package (8 ounces) of cream cheese, softened
• 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
• Green food color (optional)
• 1/2 cup (1 stick) plus 2 tablespoons butter or margarine, divided
• 4 eggs
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon peppermint extract

Chocolate Glaze (recipe follows)

Ingredients

1. Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
2. Melt chocolate with 1/2 cup butter. Combine the chocolate mixture with sugar, 3 eggs, vanilla, and flour in a large bowl, beating until well blended. Spread mixture into prepared pan. Bake for 12 minutes.
3. Meanwhile, beat cream cheese, remaining 2 tablespoons butter, and cornstarch in a medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint extract, and food color, if desired.  Pour the mixture over the hot brownie layer. Bake for 30 minutes or until set.
4. Spread chocolate glaze over top. Cool. Refrigerate until set. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.

Chocolate Glaze: Combine 1 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet chocolate chips and 1/2 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Makes about 2/3 cup glaze.

Photo Credit: Hershey Kitchens

Chocolate Crackle Thumbprint Cookies

I love chocolate. I am an unabashed chocoholic. If given a choice between a savory, juicy Porterhouse steak or Lindt dark chocolate with a hint of chili pepper, I’d choose the Lindt. If either a sweet, succulent lobster tail with drawn butter, or a Ghirardelli 70 percent cacao, there’s no need for a bib. If it were George Clooney on a deserted island or a Fran‘s dark chocolate/sea salt caramel, well I’m afraid I’d have to break someone’s heart.

When a want something a bit more indulgent than a chocolate bar to satisfy my craving, I often bake cookies. Chocolate chip cookies are OK in a pinch, but I prefer something a bit more intense. Brownies are comforting (I prefer the chewy kind). And then there are chocolate crackle cookies. Sinfully dark and dense, moist on the inside and covered in a crisp coating of powdered sugar. 

Today I was wondering if there was some way to make them even more enchanting? What about turning a chocolate crackle cookie into a thumbprint cookie, and then filling the indentation with chocolate hazelnut spread?

Here’s what is happening in my kitchen today:

Ingredients

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa 
• 1/4 teaspoon salt
• Confectioners sugar for rolling cookies
• About 1/2 cup chocolate/hazelnut spread (such as Nutella)

Instructions

1. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk, milk, and vanilla. Combine the flour, cocoa, and salt and gradually add to creamed mixture and mix well. Cover and chill for at least one hour or overnight.
2. When ready to bake, preheat oven to 350 degrees F. Form dough into 1-inch balls (this recipe makes about 2 1/2 dozen cookies). Roll in confectioners sugar to cover. Place cookies 2 inches apart on greased cookie sheet. 
3. Using the end of a wooden spoon handle, make a ½-inch indentation in the 
4. center of each ball. Bake in preheated oven for 10-12 minutes or until set. Remove to wire racks to cool. Fill the indentations with about ½ tsp of chocolate/hazelnut spread.

Twelve Days of Christmas Cookies



Christmas is fast approaching. Although it comes at the same time every year, I'm feeling a bit unprepared--2020 has been quite a year! Nevertheless, one thing that I always look forward to is Christmas baking. My goal is the "12 Days of Christmas Baking." Can I do it?

One of my favorites is a soft, ginger cookie created by Nancy Bolton-Rawles of Eagle Point, Oregon. Her recipe was published by Sunset in their December 2006 edition. I think you will agree with me that it is worth making, over and over again.

Frosted Ginger Cookies

Ingredients

• 1 cup granulated sugar, plus more for rolling
• 3/4 cup butter, at room temperature
• 1 egg
• 3 tablespoons molasses
• 2 cups flour, sifted
• 1 tsp. baking soda
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon each of salt, ground cloves, and freshly ground nutmeg
• 1 cup powdered sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350 degrees F. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
2. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
3. Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
4. Meanwhile, make the glaze: Combine powdered sugar with 1 tablespoon water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

Makes 40 cookies

Photo Credit: Leigh Beisch

Photo Credit: James Carrier

I first found this recipe in a 2002 advertisement by Challenge Butter. It has since appeared on several websites, most recently at Sunset. Several reader comments complained that the dough is dry and crumbly, but I have found that it just takes patience. This is a shortbread dough, and using your stand mixer at low speed I guarantee that the dough will come together—the resulting cookie is flavorful and beautiful.

White Chocolate Raspberry Slices

Ingredients

• 1/2 cup butter, at room temperature
• 1/4 cup sugar
• 1 tsp. vanilla (I prefer almond extract)
• 1 1/4 cups all-purpose flour
• 1/4 cup raspberry jam
• 2 ounces white chocolate, chopped

Instructions

1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla or almond extract until smooth. Stir in 1 1/4 cups flour, then beat until the dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12 x 15-inch baking sheet. Press your finger into the dough to make 1/2-inch wide indentations at 1-inch intervals along each rope. Spoon 1/4 tsp. jam into each indentation.
3. Bake ropes in a 350-degree F. preheated oven until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure the bag just above the chocolate with a twist-tie or knot. Immerse the corner of the bag in a cup of hot water until the chocolate is melted. Dry the bag, then, with scissors, cut off the tip of the corner. Squeeze the bag to drizzle white chocolate decoratively across the ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.

Thanksgiving Recipes - Side Dishes

It's time to think about the Thanksgiving Day meal (because I'm the Carb Diva, T-day is my favorite holiday). Obviously, this year will be different. We won't be gathering a dozen or more people under our roof (unless you already all live together). 

But we still have much to be thankful for. Let's plan on creating sweet and savory memories from the kitchen and creating loving memories around the dining table. 
Here are a few of my favorite recipes from my recipe file for side dishes.

Carb Diva's Potatoes Delmonico 

Here's a link to my recipe as featured on the website Delishably.

Parsley Potatoes

Ingredients

• 1 1/2 pounds new (white, red, or Yukon gold) potatoes
• 2 tablespoons butter, melted
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Add 1 inch of water to a large saucepan with a lid. Cover and heat to boiling over high heat. Add the potatoes. Cover and heat to boiling, reduce the heat. Cook covered 20 to 25 minutes or until tender; drain and return to the pan.
2. Drizzle butter over the potatoes. Sprinkle with parsley, salt, and pepper. Stir gently to coat potatoes.

Apple, Pecan, and Blue Cheese Salad

Ingredients for Salad

• 6 cups baby spinach leaves, washed
• 1 small-sized tart-crisp apple, cored and sliced thinly (Granny Smith is an excellent choice for this)
• 1 cup sliced celery
• 1/2 cup glazed pecans
• 1/2 cup crumbled Roquefort

Ingredients for Raspberry Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons raspberry-flavored vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard

Instructions

Toss all salad ingredients together in a large bowl. Whisk together the vinaigrette ingredients in a small bowl. Do not add the dressing until you are ready to serve the salad.

Carrot Souffle

This is not your typical fluffy, eggy, light-as-a-feather souffle; it is dense and rich. If you like Stouffer's Spinach souffle, you will enjoy this.

Ingredients

• 1/2 pound carrots, peeled and chopped
• 1 small onion, chopped
• 1 cup water
• 1 teaspoon dry thyme leaves
• 2 large eggs
• 1/4 cup flour
• salt and pepper to taste

Instructions

(1) Preheat oven to 400 degrees F.

Place the carrots, onion, water, and thyme in a saucepan with a lid. Cook 20 minutes or until the carrots are very tender. Drain.

(3) Puree the carrot/onion mixture in a food processor. Add eggs, flour, and seasoning and pulse until well blended.

(4) Pour mixture into a lightly-greased 8-inch springform pan. Bake in preheated oven 45 minutes. Serve warm or at room temperature.

Kale and Brussels Sprouts Salad

Ingredients

• 3 cups Brussels sprouts
• 1 large bunch of Tuscan kale, center stems removed
• 1 cup finely grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/2 cup toasted walnuts, chopped
• 2 tablespoons Dijon mustard
• Juice and zest of 2 lemons
• Salt and black pepper to taste

Instructions

1. Thinly slice the Brussels sports with a sharp knife or food processor.
2. Thinly slice the kale.
3. Whisk together the cheese, olive oil, nuts, Dijon, lemon juice and zest, and salt and pepper.
4. Add the Brussels sprouts and kale and toss to coat the vegetables.