Cinnamon Christmas Logs

 Christmas sneaks up on me every year and, as I was saying to myself just the other day (Yes, I do  talk to myself;  I appreciate the intelligent conversation.), if I plan on serving sundaes with mint sauce along with my seasonal cookie tray for Boxing Day  dessert, then it would probably wise to actually make some cookies.

I try new recipes every year so as to keep things fresh, and this year every new recipe is also a quick and easy one too.  These Cinnamon Christmas Logs have a lovely, melt-in-your-mouth texture, and are lightly cinnamon-y so as not to be overwhelming.

More cookies coming!  Lemon lovers would be wise to come back tomorrow.

Cinnamon Christmas Logs

1 cup butter, room temperature
5 Tablespoons granulated sugar
Dash of salt
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract

1/4 cup confectioner’s sugar
1 1/2 teaspoons cinnamon

Preheat oven to 300°F.  In the bowl of a stand mixer, cream butter and sugar until smooth and creamy, 2-3 minutes.   Add salt, flour, and extracts, and beat just until blended.  Divide dough into thirds and roll each into “logs” about ¾ inches in diameter.  Cut each into 2” length logs, and place onto a parchment, or Silpat-lined baking sheet. Using the tines of a fork (I used a pickle fork), lightly score the top of each to resemble the bark on logs.  Bake for 15 to 20 minutes. While cookies are baking, combine confectioners’ sugar and cinnamon.  Cool slightly, and then dust with sugar and cinnamon mixture. 

Makes 45 cookies.

This post is linked to:

Sweets for a Saturday
Sugar and Spice

Seasonal Sunday

Gingerbread Cocoa

The wind is howling – boy is it! – temperatures have dropped, and snow is in the forecast.  In other words, it’s the perfect morning to hunker down, settle in, light the fire, and treat myself to a warming cup of Gingerbread Cocoa.  It’s easy to put together, and its spicy, gingery goodness is a great start to the impending busy day.

Gingerbread Cocoa

1 cup granulated sugar

¼ cup Hershey’s Special Dark unsweetened cocoa

1 teaspoon apple pie spice

3/4 teaspoon ground ginger 

½ gallon whole milk (for extra richness use Half ‘n Half; for a lighter version use 2%)

Mini marshmallows, for garnish

In a large saucepan, whisk together the first four ingredients until well blended.  Gradually whisk in milk and bring to a simmer over medium heat, stirring constantly for about 15-20 minutes or until warmed thoroughly.  Serve in mugs topped with mini marshmallows.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday
Sugar and Spice

Seasonal Sunday

Salted Peanut Cookies

I am way behind on getting my holiday baking done.  Largely, I think, it has a lot to do with caring for more people than usual, all of whom are situated in different parts of town.  The running back and forth is starting to get to me.  Such exhaustion calls for fortification!  This season I’ve been seeing a recipe for Salted Peanut Cookies making the rounds.  I first had these in the seventies and, honestly, haven’t thought of them since, but there was just something about the combination of chocolate and peanuts that appealed, so I baked up a batch and sunk my teeth into one.  Salted Peanut Cookies, I’ve missed you!

Salted Peanut Cookies

1/2 cup margarine - (1 stick)

1/2 cup butter - (1 stick)

3/4 cup brown sugar, packed

3/4 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

2 1/2 cups flour

1 tsp. baking soda

1-1/2 cups chocolate chips

1 cup salted peanuts

Preheat the oven to 375 degrees.

Cream the margarine and butter with the brown and granulated sugars. Add the eggs and vanilla and beat until fluffy.

In a separate bowl, combine the flour, baking soda and salt and add to the creamed mixture. Stir in the chocolate chips and peanuts.

Drop rounded spoonfuls of batter 2 inches apart onto a baking sheet. Bake the cookies until they're pale golden brown, 12 to 14 minutes.

Makes about 48 cookies.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Wow Us Wednesday

Foodie Friday

Sweets for a Saturday
Sugar and Spice

Freezing Soup for Gifting

Today I’m giving you a peek into my freezer (and yes it does need defrosting) to show you how planning ahead can come in very handy during holiday time.  Anytime I make soup, I pour about half of it into glass jars (leaving 1” head space to avoid cracking during the freezing process), and attach labels indicating the name of the soup, the ingredients (for people who have allergies or simply don’t like one of the ingredients), along with a suggested “use by” date.  This way I always have something handy to “grab and go” when meeting a friend for lunch, or attending an impromptu gathering.

The labels are made with my handy dandy little Dymo LabelWriter 400, and I have to say that I love that thing.  They are high quality, always clear and easy to read, and manage to stick to just about anything.

Regarding the ingredient list, I can’t stress this enough.  I gave my dad a jar of Turkey Dinner Chowder.  I had no idea, really, that he only liked turkey in sliced-with-gravy-and-a-side-of-mashed-potatoes form.  When he returned the empty container to me and I asked how he liked it, he hesitated.  The conversation went something like this:

ME: Did you enjoy the soup?

DAD:  Well (hesitating), it was edible, but I wouldn’t order it out.

ME: Gee, dad, high praise, indeed!

DAD:  I knew I wasn’t phrasing that quite right.  What I meant to say was that I don’t like fowl soup.

ME:  Who does, dad, who does?

DAD: (Pretty flustered for a Yale man) I meant that I don’t like chicken soup or turkey soup, or chicken or turkey in any form other than it’s meant to be, sliced on a plate with potatoes.

ME: Noted.

This post is linked to:

Tutorial Tips & Tidbits

Rosemary for Christmas

Here’s a quick holiday decorating tip that will liven up your table, add a touch of festiveness to the buffet, and is perfectly usable when the holidays are over and you’re struggling to find a place to store everything.  Head to Lowe’s and get yourself a little rosemary plant that has been conically shaped to resemble a Christmas tree.  Pick up a package of bows from Michael’s that are now drastically reduced to such an extent that you’ll be paying under a dollar for a set of 12, grab some red berries from off of your wreath, out of your yard (or the neighbor’s yard under cover of darkness – unless, of course, you have a very vigilant Neighborhood Watch), and add a small string of LED lights.  You will have a lovely little living tree that smells wonderful, and its portability will brighten any dark corner in your house.  After the holidays, keep it in a very sunny spot and water it weekly.  With any luck you’ll have a wonderful herb plant to sink into your garden come spring where you will be rewarded again and again with fresh rosemary whenever you need it.  How cute is this?

This post is linked to:

Seasonal Sunday

Tutorial Tips & Tidbits

Cute Little New Potatoes Browned in Butter

If you saw yesterday’s post, then you probably spotted these little potatoes lurking in the background.  This is one of my favorite ways to make potatoes because they are crispy on the outside and creamy and tender on the inside.  The small size makes them very appealing when piled on a plate, and they are fun for kids to eat.  Making them is a breeze.  I usually make up an entire bag and then cube the leftovers to use for making cottage fried potatoes for brunch the next morning.  These have been gracing the family table ever since I was a kid.  We just call them...

 Cute Little New Potatoes Browned in Butter

1 package Melissa’s baby red potatoes

2 tablespoons good olive oil

2 tablespoons butter

Fill a large saucepan with water to within 2-1/2 inches of the top and place over medium high heat.  While bringing this to a boil, wash and scrub the potatoes to rid them of any bumps.  When water comes to a boil, add the potatoes all at once, return to the boil, and boil furiously for 20-25 minutes, testing for doneness with a sharp-tined fork (I use a pickle fork).  When the fork slides easily into the flesh and some of the skins have split open, remove from heat, pour into a sieve or colander to drain, and wipe out pan.

Allow potatoes to cool somewhat and then carefully remove the skins.  They should be able to be easily removed by sliding them or peeling them off with your fingers (hence the importance of allowing them to cool).  When all of the potatoes have been removed of their skins, return to the pan to medium heat and add the oil and butter.  Allow butter to melt and the mixture to begin to sizzle.  Dump potatoes into the pan and allow to cook for a while.  Then shake the pan, turning the potatoes with a fork occasionally, to allow browning on all sides.  When they have reached a golden brown crispiness, remove from pan to a warmed serving plate and serve immediately.

 This post is linked to:

Wow Us Wednesday

Foodie Friday

  

Haricots Verts with Bacon and Chestnuts

Searching for a sensational and succulent side dish?  I have just the one, and it’s easy too.  I’ve gone a bit ga-ga over chestnuts lately, so am always looking for new ways in which to use them.   I spotted this recipe on epicurious.com and decided to give it a try.  Am I ever glad that I did, it is so delicious, and rather elegant at the same time. The haricots vert can be cleaned and trimmed the day prior and chilled in a sealable bag lined with paper towels, making it a great make ahead dish.  My guess is that you can cook the bacon ahead and save a tablespoon or so of the bacon grease and assemble things in a flash at a moment’s notice.  Recipes like this make me long for the drop-in guest.

Haricots Verts with Bacon and Chestnuts

1 1/2 pounds haricots verts or other thin green beans, trimmed 
4 bacon slices
1 tablespoon unsalted butter
1 cup Melissa's whole peeled and cooked chestnuts, coarsely crumbled

Cook beans in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water), uncovered, until crisp-tender, 4 to 6 minutes. Drain and plunge into an ice bath to stop cooking. Drain well and pat dry.

 
Cook bacon in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet*, then crumble. Add butter to fat in skillet along with beans, chestnuts, bacon, and 1/4 teaspoon each of salt and pepper. Cook, stirring frequently, until heated through, 2 to 3 minutes. 

*This was way too much bacon fat for me, so I poured about half of it off to save for another use.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday