Cranberry Walnut Blondies

Yum

Are you doing any holiday baking today?

I can't believe that Christmas is one week away.  Where did all the time go this year?  Each year I make a tray of various holiday goodies for MGG and all his staff (about 100) and another for my staff at work.  It's something I look forward to each year because it reminds me of the excitement I used to get making our holiday cookies with my mom, and getting a tray of our neighbor's goodies as well.

Each year I try and mix it up with the type of goodies.  There is always fudge, and the rest is up for grabs.  This year since time kind of got away from me I decided to make things a little easier and make some bulk items that you can bake in 9x13 pans.  That way I'll get a large quantity of a scrumptious goodies with little effort.  Sound good?  That's a big "YES!" from me!

Being the avid cookbook collector that I am I recently purchased the cutest little book called, tiny book of Christmas Joy, by Phillis Hoffman Depiano.  This book is full of holiday goodies and gifts to give.  I was so excited when I got it I flagged a ton of recipes that I wanted to make!  As that wasn't realistic I narrowed it down to this great recipe for Cranberry Walnut Blondies.

I don't typically make blondies but with the addition of cranberries and walnuts I knew this would make a great festive addition.  Boy was I right!  You guys, these are the BEST blondies I've ever had.  The flavor is outstanding.  I had a hard time getting this in the gift containers because I had a sample, and then another, and then another!  Wow!  These just blew my socks off, so watch out...and prepare to have your socks blown off too!

CRANBERRY WALNUT BLONDIES

What I did differently:  I followed the recipe almost exactly except I didn't use sweetened cranberries as stated, but unsweetened cranberries I got from Trader Joe's.  The recipe also calls for using a stand mixer.  I chose to make these by hand in a large bowl instead.  They came out perfectly, so I wrote the directions that way, but you could use your mixer if you prefer.

Made in a 9x13 pan, these make a ton.  I decided to just cut them in traditional brownie squares, but you could make them appear really elegant by cutting them in triangles and placing them on a white platter. 

I hope you make these really soon.  They are perfect to give away to friends and family, and make sure to hide a couple for yourself.  They go that quick!

Enjoy!

Cranberry Walnut Blondies

slightly adapted from: tiny book of Christmas Joy

makes 32 pieces

1 c unsalted butter, melted

1 c firmly packed light brown sugar

1 c sugar

2 large eggs

2 tsp vanilla

2 1/2 c all purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 c dried cranberries

1/2 c chopped toasted walnuts

1 Tbls orange zest

Garnish:  1/2 c confectioners sugar

Preheat oven to 350 degrees.  Spray a 9x13 inch baking pan with nonstick baking spray with flour.

In a large bowl mix butter, brown sugar, and sugar until mixed and fluffy.  Add eggs, one at a time, mixing after each addition.  Add vanilla and stir to incorporate.

Add in salt, and baking soda.  Add in flour gradually, mixing after each addition.  Stir in cranberries, walnuts, and orange zest.  Place batter in prepared pan.  Bake for 30 minutes or until a wooden pick inserted in the center of the blondies comes out clean.  Cool completely in pan on a wire rack.  Cut into squares and garnish with confectioners sugar if desired.

Citrus Rosemary Glazed Turkey Breast

Yum

If you're sharing the holidays with a smaller group this year, I highly recommend cooking a full or half turkey breast. A turkey breast is easy to handle and a cinch to make, plus you'll still end up with plenty of leftovers!

My moist and flavorful Citrus Rosemary Glazed Turkey Breast is the perfect union of sweet and savory.

For 4 people I chose a half bone-in turkey breast that was about 3 pounds.  If you have 6 or more (or love lots of leftovers) to feed, go for a full turkey breast.  The glaze is the key to this recipe and I would double the glaze for a full breast.

You start out with a high oven temperature to get a great crispy skin on the outside and then reduce for the remaining time to ensure the juiciest turkey you will ever have!  No kidding this turkey was soooo moist. 

I also used a new "must have" thermometer.  You place the probe in the thickest portion of the breast up front, and it stays in the turkey in the oven during cooking time.  This ensures the perfect cooking temperature is reached.  No more guessing!  After tasting this turkey I think this thermometer was the best buy ever!

This Citrus Rosemary Glazed Turkey Breast never fails to impress in presentation and in taste.

Enjoy!

Citrus Rosemary Glazed Turkey Breast

serves 4-6

1/2 c apricot preserves
1/4 c orange juice
2 Tbls honey
1 Tbls Dijon mustard
2 tsp garlic, minced
2 sprigs fresh rosemary
1 c white wine
1/2 bone-in full turkey breast (about 3 -4 pounds)
Garnish:  rosemary sprigs, thyme sprigs, orange wedges, pomegranate arils

In a medium saucepan over medium heat add apricot preserves, orange juice, honey, Dijon, garlic, and rosemary sprigs.  Bring to a boil and then remove from heat and allow to cool.  Once cooled discard the rosemary.

Preheat oven to 425 degrees.  Pat turkey breast to dry the outside.  Place rack in a roasting pan and spray with non-stick spray.  Place turkey breast on rack.  Pour wine in the bottom of the roasting pan. 

Place in oven and roast for 30 minutes.  Reduce oven temperature to 325 degrees and brush breast with glaze.  Continue roasting until a thermometer inserted into the thickest part of the breast reaches 155 degrees. (depending on size of the turkey breast possibly 1 hour more)  Brush with glaze every 30 minutes. 

Transfer turkey breast to a cutting board and tent with foil.  Allow to rest  20 minutes before slicing.  Turkey will continue to cook during this time and reach the proper temperature.  Remove the breast in one piece from the bone and then slice the breast crosswise into slices.  Place slices on a platter and garnish with rosemary sprigs, thyme sprigs, orange wedges, and pomegranate arils.

Easy Food Processor Pie Crust

Yum

My mom has been making pies all her life.  Every kind of cream pie you can imagine along with some excellent fruit pies thrown in the mix!

She's old school though.  She learned from her mom and went by feel when making the pie dough using a base recipe passed down from my Grandma.

Fast forward many years as an adult and I'm making the pies, and my mom is teaching me how to make the dough from scratch.  I know a lot of you are mystified by making homemade pie crust but trust me when I say, it is REALLY EASY.

Now I usually use my Grandma's recipe but this year I switched it up a bit.  I wanted something that had both butter (for flavor) and shortening (for flakiness) and is made using a food processor.  Off I go searching through my multitude of cookbooks where I found the perfect recipe that met all my wishes.  The King Arthur 200th Anniversary Cookbook is full of wonderful recipes.  I recommend you picking up a copy.  This cookbook is so fabulous and it has so many recipes in it that will fulfill ALL your baking needs.  They had a multitude of recipes for pie crust including the one I am showing you today. 

So I got out my handy dandy food processor (I use this one) and the ingredients, and made this in about 5 minutes.  No kidding.  It's so EASY in a food processor.  Dump and pulse, pulse, pulse.  Then in the frig goes the dough for 45 min to an hour and then you are ready to make pie!

Go for it!  Make your pie crust from scratch, and try this recipe.  The dough was so easy to work with, it rolled out like a dream, and held together really well when forming the edges.  The taste?  Heavenly!  The butter flavor stood out and the crust was flaky to boot!  You are sure to love this crust.

The pie you see here is my favorite Pumpkin Pie with Orange Marmalade.  I've been making this for years and the light citrusy flavor brings an extra special something to your dessert! 

Enjoy!

Easy Food Processor Pie Crust

source:  The King Arthur 200th Anniversary Cookbook

1 3/4 c All Purpose Flour
1/2 tsp salt
1 T sugar (optional)
1/2 c (1 stick) unsalted butter, cold or frozen, cut into 4 pieces
2 T solid shortening
about 6 Tablespoons ice water

Using the steel blade of the food processor, quickly blend flour, salt, sugar, butter and shortening.

Slowly pour in the ice water through the feed tube while pulsing the machine.  Process only until a mass of dough has formed on the side of the bowl.  Don't overdo it.  Wrap the dough in plastic and chill for at least an hour. (You can also freeze the dough at this point.)

Roll out and place inside pie dish.  Makes enough pastry for a 8 inch, double-crust pie or a single crust for a 9 - 11 inch pie.  This crust can be filled and baked at this point, or baked blind.

Easy Peanut Butter Balls

Yum

It's Christmas goodie making day!

Every year I make a bundle of Christmas goodies for MGG's staff and mine as well, and today is the day.  It's a marathon of baking to say the least.

Today I'm bringing you a wonderful treat.  Tell me, honestly, who doesn't love peanut butter and chocolate?  I haven't met a single soul yet!

I've always been a great fan of Buckeyes cookies, and this little recipe for Easy Peanut Butter Balls, I got from my mom are pretty much the same only slightly bigger in size and completely covered in chocolate.  They are so scrumptious it was hard to keep us from eating them and getting them into the cookie containers!

They are easy to make and you can adjust the size to make a ton of them if you want.  I used this 2 tablespoon cookie scoop, but you could use this 1 tablespoon cookie scoop for more delicate ones.  It's also recommended that you freeze the peanut butter balls so they firm up.  They are much easier to handle when dipping in chocolate. 

Easy Peanut Butter Balls are always such a great hit.  Kids and adults alike love them!  I hope you add these to your list of Christmas treats this year.

Enjoy!

Easy Peanut Butter Balls

2 cups creamy peanut butter

2 cups confectioner's sugar
4 Tbls unsalted butter, softened
½ tsp vanilla extract
¼ tsp salt
1 12-ounce package dark chocolate chips

Line a baking sheet with parchment paper and set it aside.  

Using an electric mixer, mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt  on low until combined. Using a 2 tablespoon cookie scoop, scoop dough to create individual balls and place onto the parchment paper. Place them in freezer for 15 minutes so they harden a little bit.

Melt chocolate chips in a heat proof bowl in the microwave for 1 minute at 50 % power.  Stir, continue heating at 50% power in 30 second increments until melted, stirring after each interval.

Remove peanut butter balls from the freezer and dip into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.

These may be stored in an airtight container for several day, or in the refrigerator, although they will harden slightly.

Holiday Chocolate Chip Cookies

It's Christmas Eve!

As a kid I was always so excited for Christmas Eve.  There was always a traditional spaghetti dinner and then we always opened our gifts that night.  Christmas morning was all about Santa and his gifts.

It was also the time when mom and I got in the kitchen and made Santa his cookies. We usually made sugar cookies using old copper cookie cutters and sprinkled them with different colored jimmies and sugars.  It was always something I looked forward to each year.  

We would set out a plate of cookies and milk before I went to bed that night and Santa would always take a bite out of a cookie for me to see in the morning.  I love these traditions.

So if you are like our family and wait to make Santa's cookie until Christmas Eve I have a great new cookie for you.

Who doesn't love chocolate?  I know Santa does and I'm sure that chocolate chip cookies are a favorite of his!  This cookie is easy to put together using a little help from Betty Crocker.  The best part is dipping half the cookie in melted chocolate and decorating it with Christmas sprinkles.  So pretty!  Plus, they taste even better. These cookies bake up nice and tender, moist and a little "cakey".  They are the perfect cookie to serve to Santa!

Kitchen Tip:  Make sure to chill your dough for at least 2 hours.  The cookies will bake up much better and will not spread as much if you chill the dough prior to baking.

See how pretty they are?  And they taste even better.  I hope you enjoy these cookies.  I know that Santa will!





Holiday Chocolate Chip Cookies

serves: 16 cookies

1 1 lb 1.5 oz pouch of Betty Crocker Chocolate Chip Cookie Mix
1 stick (1/2 cup) unsalted butter, softened
1 large egg
1/4 cup of dark chocolate chips (optional)

1 cup semi-sweet chocolate chips
white jimmies

red sugar

Add cookie mix, butter, and egg to a large bowl.  Stir until completely combined.

Place a piece of parchment paper on a cookie sheet.  Set aside.  Scoop cookie dough using a 2 Tablespoon cookie scoop, or free form with your hands to form 16 cookie balls.   (Optional Step) I placed several dark chocolate chips strategically on top of each cookie.  Place each ball on the prepared pan.  Cover with plastic wrap and chill for 2 hours.  

Preheat oven to 350 degrees.   Line several baking sheets with parchment paper. Divide the cookies among the baking sheets.  I baked 8 cookies per sheet.  Bake 8-12 minutes or until edges are set and golden brown.  Allow to cool 30 minutes.  

Once cookies are cool add chocolate chips to a microwave safe bowl and heat on 50% power for 1 minute.  Stir and continue to heat on 50% power in 30 second intervals until completely smooth.  

Dip each cooking halfway into the chocolate using a spoon to assist.  Place the cookies back onto the parchment lined baking tray.  Decorate with white jimmies and red sugar and allow to set up for about 1 1/2 hours.  


adapted from Chocolate Dipped - Chocolate Chip Cookies

Day After Christmas Breakfast: Harvest Apple Muffins

Christmas isn't over...until the fat lady sings!

One remembrance of Christmas that I have is receiving an orange and an apple in my stocking each year.

It's a tradition that my mom started and that I've maintained. Some traditions bring back the best memories and are just worth continuing don't you think?

With that, I'm sharing a recipe with you today to use those apples in a wonderful day after Christmas breakfast.  YUM YUM!  Full of fresh tart, sweet, apples and cinnamon....to DIE for!

This recipe makes 6 but you can certainly double it for a dozen.  As for the apple, I found a new apple at the store the other day.  It comes from New York and it's call Macoun.  I must say it is a tasty apple...a little tart, a little sweet, but nice and crisp, I just loved it!  You can use your favorite apple as long as it is a good firm apple.  Ones like red delicious tend to be a little mushy for baking, so choose a firm one like, Jazz, Pink Lady, Pippin, or Granny Smith.

I hope you all had a wonderful Christmas.  Try these muffins today to extend that holiday feeling a little bit longer.

Enjoy!


Harvest Apple Muffins

Makes: 6 muffins

1/4 cup canola oil
1/4 cup granulated sugar
2 T brown sugar
1 large egg
1/2 cup milk
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1 1/2 teaspoons ground cinnamon
1 cups peeled, cored, and chopped apples; about 1 large apple

Topping:  1/4 cup brown sugar

Preheat the oven to 375°F. Grease 6-cup muffin pan.

Mix together the oil, granulated sugar, and brown sugar, beating until fluffy. Add the egg and milk and mix well, stopping once to scrape the sides and bottom of the bowl. Stir in the flour, baking powder, baking soda, salt, and cinnamon. Fold in the chopped apples.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven, cool them for 5 minutes in the pan, then remove from pan.  

A Night With Ina Garten: Winter Slaw

Don't you just love Ina Garten?

I sure do.  My mom and I have been watching her show on the Food Network for years.  So when I was notified that she was coming to town and holding an event to talk about her new cookbook "Make It Ahead: a Barefoot Contessa Cookbook" I jumped at the chance to spend an evening listening to her.

It was a wonderful event held in an old 1920's art deco theater in Beverly Hills.  The place was packed with Ina fans both young and old.  There's no wonder why either. If you've ever tried any of her recipes you will know that they are very easy to follow. Her instructions are spot on, the food is not fussy, but so full of flavor, and as her book claims you can make these meals ahead.

So we spent the evening with Ina, listening to her tell stories about entertaining, her love of food, and the love of her life, Jeffrey.  She was funny, gracious, and vibrant.  I had the most wonderful time and got a signed cookbook!  She is such an inspiration to so many people who love to cook and entertain.  I certainly wanted to go straight home and cook from her new book.

And that's almost just what I did.  Thumbing through the book I found several recipes I wanted to try right off the bat. One particular item that caught my eye was her Winter Slaw. Such a simple salad with amazing flavors.  Remember the rule when you have few ingredients is to buy the best, and ingredients that have big flavor punches.  This salad is just that and more!  

I ended up making this salad for our Thanksgiving meal.  I put together the salad ingredients the day before as Ina suggested and put it all together in a flash an hour or so before serving. The only thing I changed was to add some toasted pecans for a little crunch.  I just love any help that makes things go smoother on a big cooking day, don't you?

The salad was a huge hit!  MGG and our guests just loved, loved, loved it.  Again, the flavors are distinct and pack a punch.  So I'm thinking that this would be the perfect salad for Christmas dinner, or New Year's eve!  The colors alone draw you to this salad.  You have to try it!

I've tried 2 or 3 other items from the book so far, and each one has been fantastic.  This book is a winner and one that I highly recommend.  Enjoy!

Winter Slaw

serves 8

adapted from: Make It Ahead a Barefoot Contessa Cookbook

1/2 pound large kale leaves, center rib removed (6-8 leaves)
6 oz Brussels sprouts, trimmed halved and cored
1/2 small head of radicchio, cored
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
1 (6 ounce) chunk good Parmesan cheese
1 cup dried cranberries
1/2 cup toasted pecans

With a sharp chef's knife cut the kale, Brussels spouts, radicchio crosswise into thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 tsp salt, and 1/2 teaspoon of pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.

Shave the Parmesan in big shards with a vegetable peeler.  Add the cheese, dried cranberries, and pecans to the salad and toss it carefully to avoid breaking up the cheese.  Check for seasoning and add more vinaigrette if necessary, and serve cold or at room temperature.

Make it ahead:  Prepare the salad ingredients, store in plastic bags, and refrigerate for a day or two.  Make the vinaigrette and refrigerate for up to one day.  Toss together a few hours before serving.  

Christmas Dinner Ideas

It's almost Christmas time!

(amazing tree huh?)

Have you planned your Christmas Dinner?  Well, if you are still looking for some easy main courses to serve I have a few for you.  I know that a lot of people cook a turkey or ham as their primary meat, but we tend to do something with "Beef".  For years, and years I made a Beef Tenderloin.  Love them, but not quite as much as I love steak.  It has a different texture when cooked, more like a roast, rather than a steak.  

So in recent years we've been mixing it up serving various cuts of steak as our main course.  You know what, it's wonderful, special, and EASY to do!

I've learned that you don't have to put on the biggest, best, spread around...you just need good food, and good people.  And why not make it easy on yourself and treat yourself to something you love and don't eat very often.  Steak is it for us.  It's more of a special occasion dish since we don't eat it very often.  But, boy...do I love me some steak!

I've brought some of my favorite dishes, that are all relatively easy to prepare and present a wonderful dish for your holiday meal.

Hope these inspire you!





Braciole - A great dish for entertaining!  Tastes great and has a beautiful presentation.



Rosemary and Flat Iron Steak - succulent, tender beef with the flavors of the season.


Filet Mignon with Bearnaise Sauce - My favorite steak....it melts in your mouth and the sauce is divine!



Teriyaki London Broil - This will feed a crowd.  Tender and flavorful.  Perfect for a holiday.


Herb Rubbed Flank Steak - another of my favorites!  This is a wonderful cut of meat that will feed a large group or may be cut to size to feed a family.  Very easy to make and the taste is out of this world!

Have a wonderful Holiday and an exquisite dinner.  Remember, the holidays are about family and friends and not about lavishly perfect meals.  Entertaining is about hospitality, not fussy perfection!

Happy Holiday!