tag:blogger.com,1999:blog-11947727699094373052024-03-13T06:06:15.217-07:00Jen Doesn't Do DishesA chronicle of my cooking escapades and all the dishes I dirty along the wayJen Doesn't Do DIsheshttp://www.blogger.com/profile/03856728484847125965noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1194772769909437305.post-58529251981424127172011-01-09T13:09:00.000-08:002011-01-09T13:13:13.904-08:00Gumbo-esque stew for the sickly<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Hello all! It's been awhile - I hope everyone had a lovely holiday season and that you are all enjoying 2011 so far. I'm sure it probably seems (based on all of my previous posts) that I only cook things loaded with butter and sugar...but today I have something that contains neither of those ingredients.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I love, love, love okra. My grandma used to grow it in her gardens in Tennessee and we would fry or stew it. It wasn't until I was a little older that I first had gumbo, and found my favorite okra dish. I'm recovering from a cold, and gumbo, with all of its heat and spice (and okra) is what I was craving yesterday. I am calling what I made a "gumbo-esque stew" because I can't claim to be an expert in gumbo and I needed to make do with what I had in my pantry, refrigerator, and freezer. I based my stew on <a href="http://www.eatingwell.com/recipes/louisiana_gumbo.html">this recipe from EatingWell.com</a>. It turned out beautifully and was just what I needed. I only wish I would have remembered to take a picture before we ate it!</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Gumbo-esque stew for the sickly</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 Tbsp olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 large onion, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 stalk celery, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 cloves garlic, chopped</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 cups no-salt added chicken stock</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 15 ounce can diced fire-roasted tomatoes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 1/2 cups chopped okra (I used frozen)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 bay leaf</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 tsp cayenne pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 tsp dried thyme</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 tsp dried oregano</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup brown rice (I used short grain)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">About 8 ounces shrimp, peeled, deveined, and tails removed</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 ounces chicken andouille sausage, sliced very thinly</span></li>
</ul><div><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Toast flour in a heavy pan over medium-high heat, stirring constantly, until golden brown (it took mine about 5 minutes). Set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Sauté onion, celery, and garlic in olive oil in a large stockpot or dutch oven over medium heat until onion and celery are softened (about 5 minutes).</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Stir in toasted flour until vegetables are coated.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Add chicken stock, tomatoes, okra, and spices (through salt) and bring to a simmer. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Add rice and cook over medium-low heat for 30 minutes or until rice is cooked.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Add shrimp and sausage, return to a simmer, and cook until shrimp is cooked through. </span></span></li>
</ol><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Serves 6 </span></span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Notes on Gumbo-esque stew:</span></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">This recipe is very forgiving. Use the vegetables you have on hand and adjust the amount you use according to what you like. The original recipe called for green bell pepper, but I didn't have any so I left it out and it was still delicious.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">If you don't have no-salt added chicken stock, you can use regular chicken broth or stock, just leave out the added salt until right before serving and then salt to taste.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">This was great served with cornbread. It's probably more traditional to serve it with French bread, but I like cornbread better. </span></span></li>
</ul></div></div>Jen Doesn't Do DIsheshttp://www.blogger.com/profile/03856728484847125965noreply@blogger.com0tag:blogger.com,1999:blog-1194772769909437305.post-72604977297588067232010-12-22T09:00:00.000-08:002010-12-22T09:00:01.849-08:00Christmas Cookies for Dawn<img alt="IMG_3927.JPG" border="0" height="400" src="http://lh6.ggpht.com/_Fer6nK4R_cM/TRGhVX6vaAI/AAAAAAAAACs/5jEhvIJgYLA/IMG_3927.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3927.JPG" width="600" /><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">These cookies are for my friend Dawn. Dawn loves coconut, and I've been promising her some sort of cookie that incorporates coconut. She really enjoyed the chocolate cranberry oatmeal spice cookies <a href="http://jendoesntdodishes.blogspot.com/2010/12/cookie-marathon.html">I made last week</a>, so I decided to do a riff on that recipe, using whole grain flour, less sugar, butter, and of course, coconut. They really turned into a completely different type of cookie. The edges are still crispy, but these are chewy and soft and delightfully coconut-y.</span><br />
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<span style="font-family: Verdana, sans-serif;">Christmas cookies for Dawn (aka coconut cranberry white chocolate cookies)</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3/4 cup butter</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup light brown sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups white whole wheat flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp ground allspice</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 tsp ground cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 3/4 cups unsweetened shredded coconut</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/4 cups dried cranberries</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup white chocolate chunks</span></li>
</ul><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350° F.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cream butter and sugars until fluffy.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix in eggs and vanilla until well-combined.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add in flour, allspice, cinnamon, baking powder, baking soda, and salt and mix until just combined.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir in coconut, cranberries, and white chocolate chunks.</span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Roll about two tablespoons of dough into a ball, place on cookie sheet. Repeat with all dough. Leave about 2 inches between cookies on the sheet.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Bake for 12 minutes.</span></span></li>
<li><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Allow cookies to cool on cookie sheet for a few minutes and then remove to cooling racks to cool completely.</span></span></li>
</ol><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes 3 dozen cookies.</span><br />
<div style="text-align: center;"><img alt="Mixing in the coconut, cranberries, and white chocolate" border="0" height="400" src="http://lh5.ggpht.com/_Fer6nK4R_cM/TRGhW-ysbII/AAAAAAAAACw/wLkokLDdn8k/IMG_3880.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3880.JPG" width="600" /><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mixing in the coconut, white chocolate, and cranberries</span></em></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Notes on Christmas cookies for Dawn:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I used white whole wheat flour, but all purpose flour (apf), whole wheat pastry flour, or a blend of equal parts apf and whole wheat flour could be used too.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I think I might replace the vanilla extract with almond extract and the dried cranberries with chopped dried cherries for an interesting spin on this cookie. I'd probably use a mix of cinnamon and nutmeg for that variation. But you could do whatever you like :)</span></li>
</ul>Jen Doesn't Do DIsheshttp://www.blogger.com/profile/03856728484847125965noreply@blogger.com0tag:blogger.com,1999:blog-1194772769909437305.post-10447814356928310242010-12-19T10:55:00.000-08:002010-12-19T10:55:22.365-08:00My Grandma's Toffee Bars<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This is my all time favorite Christmas cookie. My Grandma has made these since I was little, and there is nothing that evokes the feeling of Christmas more for me. One taste of these cookies and I am overcome by a wave of nostalgia...I can smell the Christmas tree and see all of the ornaments that have always been there, hear the laughter of my family all around me, see us all gathered around the large table that is still at my Grandparent's house, and feel my sister's hand in mine as we would sneak out of our beds to open our stockings before anyone else in the house awoke on Christmas morning. I don't see all of my family on Christmas anymore since we're all spread out around the country, but I will always have these memories and a sense of tradition that they each helped to instill in me.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I hope you enjoy these as much as I do.</span><br />
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<strong><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">My Grandma's Toffee Bars</span></strong><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><strong><img alt="Toffee bars" border="0" height="400" src="http://lh6.ggpht.com/_Fer6nK4R_cM/TQzoLPldWjI/AAAAAAAAACA/dTIIzQ97fyc/IMG_3833.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3833.JPG" width="600" /></strong><em>Toffee bars with pecans</em></span></div><a name='more'></a><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup butter, softened</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup dark brown sugar, packed</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 egg yolk</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp vanilla</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 cups all purpose flour</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 tsp salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 Hershey's milk chocolate bars (1.55 oz each), or about 9 ounces milk chocolate</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup chopped toasted pecans (optional)</span></li>
</ul><ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350°F.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cream butter and sugar with an electric mixer until just combined.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix in egg yolk and vanilla.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add flour and salt and mix until just combined, scraping down the sides of the bowl.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread the dough onto a greased cookie sheet with your hands, leaving about 1/4 inch all around the edges.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake for 20-25 minutes</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Remove from oven and place chocolate all over the large cookie.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place back in hot oven for about a minute to just melt the chocolate.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread chocolate evenly over the cookie (all the way to the edges) and sprinkle with pecan pieces if you are using them.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cut the cookies into small squares and allow the chocolate to set before serving.</span></li>
</ol><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">makes about 60 squares</span><br />
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<div style="text-align: center;"><img alt="Oh, memories!" border="0" height="400" src="http://lh6.ggpht.com/_Fer6nK4R_cM/TQzoNm8HrsI/AAAAAAAAACI/Icf_lxyQY4A/IMG_3830.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3830.JPG" width="600" /><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oh, memories!</span></em></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Notes on my Grandma's toffee bars:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I usually try to replace some or all of the apf in a recipe with a whole grain alternative. Not for these! I'm sure it would work, but then they wouldn't be the same and the sameness is what is important for these.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Same story for the chocolate. I usually prefer dark chocolate, but for these it needs to be milk chocolate, and preferably Hershey's, to be historically accurate.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Note that the chocolate is too thin in the pictures above. I misread the recipe and only put about half of the chocolate that is normal (I realized this while making them, but didn't have any more chocolate to remedy the situation). </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Some years, my Grandma would replace the milk chocolate with an equivalent amount of <a href="http://www.amazon.com/Andes-Creme-Menthe-Thins-Piece/dp/B000NMCQ7A?ie=UTF8&tag=thepoisis3day-20&link_code=btl&camp=213689&creative=392969" target="_blank">Andes mints</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thepoisis3day-20&l=btl&camp=213689&creative=392969&o=1&a=B000NMCQ7A" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. I *highly* recommend doing this. </span></li>
</ul>Jen Doesn't Do DIsheshttp://www.blogger.com/profile/03856728484847125965noreply@blogger.com0tag:blogger.com,1999:blog-1194772769909437305.post-56620480235100252202010-12-18T09:07:00.000-08:002010-12-18T09:07:00.537-08:00Chocolate and Peppermint<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chocolate and peppermint may be my favorite flavor combination year round, but I can't think of any other flavors that are more Christmas-y. Here are two of my favorite recipes that combine chocolate and peppermint and are great additions to a holiday baking session. Erica and I made both of these during our Cookie Marathon last weekend, and they have both been a hit with everyone.</span><br />
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<span style="font-family: Verdana, sans-serif;"><strong>Chocolate Candy Cane Cookies <strong><strong>(aka Brad's favorite Christmas cookie)</strong></strong></strong></span><br />
<span style="font-family: Verdana, sans-serif;"><strong><strong><strong> </strong></strong></strong></span><span style="font-family: Verdana, sans-serif;">based on a recipe <a href="http://www.amazon.com/Betty-Crockers-Cookie-Book-Best-Loved/dp/0028626036/ref=sr_1_2?ie=UTF8&qid=1292568540&sr=8-2"></a></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><a href="http://www.amazon.com/Betty-Crockers-Cookie-Book-Best-Loved/dp/0028626036?ie=UTF8&tag=thepoisis3day-20&link_code=btl&camp=213689&creative=392969" target="_blank">from the Betty Crocker Cookie Book</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thepoisis3day-20&l=btl&camp=213689&creative=392969&o=1&a=0028626036" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thepoisis3day-20&l=btl&camp=213689&creative=392969&o=1&a=0028626036" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /></span><br />
<div style="text-align: center;"><img alt="Chocolate peppermint cookies" border="0" height="400" src="http://lh4.ggpht.com/_Fer6nK4R_cM/TQzoCm25n8I/AAAAAAAAAB0/AK7I6IqeiuI/IMG_3795.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3795.JPG" width="600" /><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chocolate peppermint cookies</span></em></div><br />
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<span style="font-family: Verdana, sans-serif;"><em>Cookies:</em></span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">1 cup sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup butter, softened</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 egg</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 squares unsweetened baking chocolate (1 ounce each), melted</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup whole wheat pastry flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp salt</span></li>
</ul><span style="font-family: Verdana, sans-serif;"><em>Peppermint frosting:</em></span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">2 1/2 cups powdered sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup butter, softened</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 Tbsp milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 Tbsp light corn syrup</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 1/2 tsp peppermint flavoring (or 1/2 tsp peppermint extract)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Red or green food coloring (optional)</span></li>
</ul><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chocolate drizzle:</span></em><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup butter</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 Tbsp light corn syrup</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">6 oz semisweet chocolate chips</span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Crushed peppermint candy canes or candies (about 1/2 cup)</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To make cookies:</span><br />
<ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 375°F</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cream butter and sugar with an electric mixer until fluffy (you can do this by hand if you want to work out one of your arms).</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix in vanilla, egg, and unsweetened chocolate, scraping down the sides of the bowl.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix in whole wheat pastry flour and salt until combined.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roll tablespoons of the dough into balls and place several inches apart on an ungreased cookie sheet.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Flatten with the bottom of a glass that has been greased and dipped in sugar to approximately 1/4-1/8 of an inch.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bake for 8-10 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Allow to cool for a few minutes on the cookie sheet then remove to a cooling rack and allow to cool completely.</span></li>
</ol><ol></ol><div style="text-align: center;"><img alt="Flattening the cookies" border="0" height="400" src="http://lh3.ggpht.com/_Fer6nK4R_cM/TQzn-wuzOvI/AAAAAAAAABw/wfOed3pptDU/IMG_3769.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3769.JPG" width="600" /><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Flattening the cookies</span></em></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To make peppermint frosting:</span><br />
<ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Beat powdered sugar, butter, milk, light corn syrup, and peppermint flavoring or extract with an electric mixer until smooth.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add a few drops of food coloring if using and blend well.</span></li>
</ol><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To make chocolate drizzle:</span><br />
<ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Melt butter, light corn syrup, and semisweet chocolate chips in a small sauce pan over very low heat, stirring constantly.</span></li>
</ol><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To assemble the cookies:</span><br />
<ol><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spread peppermint frosting on the cookies to within about 1/4 inch of the edge of each cookie.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Drizzle chocolate mixture over the frosted cookie.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sprinkle with crushed candy canes. </span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Allow to set for about an hour (if you can wait!)</span></li>
</ol><br />
<span style="font-family: Verdana, sans-serif;">Makes about 18 cookies.</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;"> </span><br />
<div style="text-align: center;"><img alt="Yum!" border="0" height="400" src="http://lh5.ggpht.com/_Fer6nK4R_cM/TQzoFpXCnOI/AAAAAAAAAB8/EHMhFjOtYiM/IMG_3799.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3799.JPG" width="600" /><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Delicious!</span></em></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> Notes on Chocolate Peppermint Cookies:</span><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you don't have whole wheat pastry flour you can substitute all purpose flour, white whole wheat flour, or a mixture of half apf / half whole wheat flour.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Organic powdered sugar turns an icky shade of grey when mixed into frosting, so I added a little red food coloring (in retrospect, I wish I would have gone with green to make these cookies even more Christmas-y) to make them look more appetizing. If you use non-organic powdered sugar, you can leave it white or dye it.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The frosting on these cookies does not harden, so be sure to store these in a single layer or separated by waxed paper.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
<strong>Peppermint Bark</strong></span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><strong><img alt="Peppermint bark" border="0" height="400" src="http://lh6.ggpht.com/_Fer6nK4R_cM/TQzn4eIkKtI/AAAAAAAAABk/ZYXeBF-N7-E/IMG_3843.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3843.JPG" width="600" /></strong></span><span style="font-family: Verdana, sans-serif;"><em>Peppermint bark</em></span></div><ul><li><span style="font-family: Verdana, sans-serif;">18 oz dark chocolate (I used 70%)</span></li>
<li><span style="font-family: Verdana, sans-serif;">7 oz white chocolate</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 tsp peppermint flavoring, divided (or 3/4 tsp peppermint extract, divided)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup crushed candy canes or peppermint candies</span></li>
</ul><ol><li><span style="font-family: Verdana, sans-serif;">Line a cookie sheet with parchment or a Silpat mat. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Melt dark chocolate and 2 tsp peppermint flavor (or 1/2 tsp peppermint extract) in a double boiler and stir until smooth.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour dark chocolate mixture onto lined cookie sheet and spread evenly. Allow to cool at room temperature until set or in refrigerator for about 15 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Melt white chocolate and remaining peppermint flavoring or extract in a double boiler and stir until smooth. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Pour white chocolate mixture over dark chocolate and spread evenly. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Sprinkle with crushed candy canes and then allow to set at room temperature or in the refrigerator. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Break into pieces and store in an airtight container. </span></li>
</ol><span style="font-family: Verdana, sans-serif;"> Makes a bunch :) </span><br />
<div style="text-align: center;"><img alt="Pouring the chocolate" border="0" height="400" src="http://lh3.ggpht.com/_Fer6nK4R_cM/TQzn68on13I/AAAAAAAAABo/5EBSHA5LBHo/IMG_3776.jpg?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3776.jpg" width="600" /><em><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pouring the melted dark chocolate</span></em></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> <br />
Notes on Peppermint Bark:</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">I think using peppermint flavoring results in a better tasting bark than using peppermint extract, but either will work! I've always used extract in the past, but this time I used <a href="http://www.amazon.com/Simply-Organic-Peppermint-Flavor-Frontier/dp/B003UKC2UI?ie=UTF8&tag=thepoisis3day-20&link_code=btl&camp=213689&creative=392969" target="_blank">Simply Organic peppermint flavoring</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=thepoisis3day-20&l=btl&camp=213689&creative=392969&o=1&a=B003UKC2UI" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />. </span></li>
<li><span style="font-family: Verdana, sans-serif;">No double boiler? No worries - place a bowl over a simmering pan of water. Just don't let the bowl touch the water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">If dark chocolate isn't your thing, us whatever kind you like! I find milk chocolate to be too sweet with the white chocolate, but it would certainly work.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Packed into a pretty tin or cellophane treat bags tied with ribbon, peppermint bark makes a great gift!</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I hope you enjoy these recipes! I still have a few more holiday baking recipes coming. I just need to keep practicing food photography, so I can provide you with better pictures!</span><br />
<ul></ul>Jen Doesn't Do DIsheshttp://www.blogger.com/profile/03856728484847125965noreply@blogger.com2tag:blogger.com,1999:blog-1194772769909437305.post-25789506992826677042010-12-16T23:15:00.000-08:002010-12-21T22:32:19.090-08:00Cookie Marathon!<div style="font-family: Verdana,sans-serif;">Welcome to the blog I've been meaning to start for the past two years! In honor of the season, I'm going to kick things off with a holiday baking post. <br />
<br />
This past weekend, I got together with my lovely friend Erica, and we made nine different varieties of cookies and candy.<br />
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</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><strong>Cacao nib shortbread <a href="http://orangette.blogspot.com/2010/12/wade-way-in.html">from Orangette</a></strong><br />
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</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><img alt="Cacao nib shortbread" border="0" height="400" src="http://lh4.ggpht.com/_Fer6nK4R_cM/TQsIg7BlUtI/AAAAAAAAABE/JWV0LgvO8w4/IMG_3823.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3823.JPG" width="600" /></div><div style="font-family: Verdana, sans-serif; text-align: center;"><em>Cacao nib shortbread</em><br />
<em><br />
</em></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">Notes on cacao nib shortbread:</div><div><ul style="font-family: Verdana, sans-serif;"><li>We used whole wheat pastry flour and they turned out beautifully.</li>
<li>These are hardy cookies - they would be great for shipping.</li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
<a name='more'></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<ul style="font-family: Verdana, sans-serif;"></ul><div style="font-family: Verdana, sans-serif;"><strong> Chocolate chip cookies (<a href="http://www.amazon.com/Betty-Crockers-Cookie-Book-Best-Loved/dp/0028626036/ref=sr_1_2?ie=UTF8&qid=1292568540&sr=8-2">from Betty Crocker Cookie Book</a>)</strong><br />
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</strong></div><div style="font-family: Verdana, sans-serif;"></div><div style="font-family: Verdana, sans-serif;"><img alt="Double chocolate chip cookies" border="0" height="400" src="http://lh3.ggpht.com/_Fer6nK4R_cM/TQsIlZBmFhI/AAAAAAAAABQ/fKzR2uE3VQA/IMG_3742.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3742.JPG" width="600" /></div><div style="font-family: Verdana, sans-serif; text-align: center;"><em>Chocolate chip cookie dough</em><br />
<em><br />
</em></div><div style="font-family: Verdana, sans-serif;"></div><div style="font-family: Verdana, sans-serif;">Notes on chocolate chip cookies:</div><ul style="font-family: Verdana, sans-serif;"><li> We used half semi-sweet and half white chocolate chips, but any combination works (butterscotch, milk chocolate, and peanut butter chips would all be lovely).</li>
<li>We replaced half of the all purpose flour with white whole wheat flour. I can't taste a difference and the amount of fiber is increased.</li>
</ul><div style="font-family: Verdana, sans-serif;"><br />
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<strong>Chocolate cranberry oatmeal spice cookies <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/desserts/oatmeal-cranberry-chocolate-spice-cookies/">from Tasty Kitchen</a> (and also <a href="http://iammommy.typepad.com/i_am_baker/2009/12/november-cookie-challenge.html">i am baker</a>)</strong><br />
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</div><div style="font-family: Verdana, sans-serif;"></div><div style="font-family: Verdana, sans-serif;"><img alt="Chocolate cranberry oatmeal spice cookies" border="0" height="400" src="http://lh6.ggpht.com/_Fer6nK4R_cM/TQsIiUkt5gI/AAAAAAAAABI/NwXIg7Z8hFQ/IMG_3766.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3766.JPG" width="600" /></div><div style="font-family: Verdana, sans-serif; text-align: center;"><span style="font-family: Verdana;"><em>Chocolate cranberry oatmeal spice cookies</em></span></div><div style="font-family: Verdana, sans-serif;"><br />
Notes on chocolate cranberry oatmeal spice cookies:</div><ul style="font-family: Verdana, sans-serif;"><li>We replaced the apf with white whole wheat flour. </li>
<li>We made them with (organic, non-hydrogenated) vegetable shortening per the recipe, but next time I will try them with butter. It's just more my style.</li>
<li>It will seem like a lot of ingredients to mix in at the end (chocolate chips, oats, dried cranberries), but it will work! We recommend rolling the cookies into balls before baking so that the edges aren't ragged (the ones with ragged edges tended to break easily when we packed them into tins for gift giving).</li>
</ul><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<ul style="font-family: Verdana, sans-serif;"></ul></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><strong>Sugar cookies from Bake at 350 via <a href="http://thepioneerwoman.com/cooking/2010/12/decorated-christmas-cookies/">The Pioneer Woman</a></strong><br />
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</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><strong><img alt="Christmas tree cookie" border="0" height="400" src="http://lh3.ggpht.com/_Fer6nK4R_cM/TQsIo4t4b-I/AAAAAAAAABY/Wiz6_jhTluw/IMG_3816.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3816.JPG" width="600" /></strong></div><div style="font-family: Verdana, sans-serif; text-align: center;"><em>Christmas tree sugar cookie</em><br />
<em><br />
</em><br />
<em><br />
</em></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><strong>Gingerbread men <a href="http://www.101cookbooks.com/archives/001536.html">from 101 Cookbooks</a></strong><br />
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</div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><img alt="Creepy-eyed gingerbread man" border="0" height="400" src="http://lh6.ggpht.com/_Fer6nK4R_cM/TQsInNMOaxI/AAAAAAAAABU/iUFW5opVLv4/IMG_3837.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3837.JPG" width="600" /></div><div style="font-family: Verdana, sans-serif; text-align: center;"><span style="font-family: Verdana;"><em>Creepy-eyed gingerbread man</em></span></div><div style="font-family: Verdana,sans-serif;"><br />
Notes on sugar cookies and gingerbread men:</div><div style="font-family: Verdana,sans-serif;"><ul><li>Both cookie recipes worked out beautifully. The gingerbread cookies are not overly sweet, but both Erica and I really enjoyed their assertive spice.</li>
<li>For the icing, we discovered that we preferred to work only with the flood icing. It was a lot more forgiving than piping. I'm sure that with practice, the piping would be easier, but it was a pain.</li>
<li>Meringue powder can be tricky to find - Williams-Sonoma carries it (just ask Brad, who went to Williams-Sonoma 5 times in the days before we baked).</li>
</ul><div><br />
</div><div><br />
</div><span style="font-family: Verdana;"><strong> Chocolate peppermint cookies (recipe, notes, and picture to come!)</strong></span><br />
<span style="font-family: Verdana;"><strong><br />
</strong></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana;"><strong><br />
</strong></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana;"><strong>My Grandma's toffee bars (recipe, notes, and picture to come!)</strong></span><br />
<span style="font-family: Verdana;"><strong><br />
</strong></span><br />
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<span style="font-family: Verdana;"><strong>Butter toffee <a href="http://thepioneerwoman.com/cooking/2010/12/lias-butter-toffee/">from The Pioneer Woman</a></strong></span><br />
<span style="font-family: Verdana;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;"><img alt="Butter toffee" border="0" height="400" src="http://lh6.ggpht.com/_Fer6nK4R_cM/TQsIj2RTFPI/AAAAAAAAABM/6GvC-0ruE3o/IMG_3861.JPG?imgmax=800" style="display: block; margin-left: auto; margin-right: auto;" title="IMG_3861.JPG" width="600" /></div><div style="font-family: Verdana, sans-serif; text-align: center;"><span style="font-family: Verdana;"><em>Butter toffee with chocolate and sea salt</em></span><br />
<span style="font-family: Verdana;"><em><br />
</em></span></div><div style="font-family: Verdana,sans-serif;"></div><div style="font-family: Verdana,sans-serif;">Notes on butter toffee:</div><div style="font-family: Verdana,sans-serif;"><ul><li>We only put chocolate on one side of the toffee, and it was still delicious. </li>
<li>We topped some with sea salt and some with chopped pecans. I forgot to toast the pecans, which I think would have improved the flavor.</li>
<li>Spread the toffee very quickly - it starts to set up immediately.</li>
<li>Spread both the toffee and chocolate very thin. When breaking it apart after it was all set, the chocolate separated from the toffee in areas where it was thick. In the above picture, both the toffee and chocolate are a little too thick.</li>
</ul><div><br />
</div><div><br />
</div></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Verdana;"><strong>Peppermint bark (recipe, notes, and picture to come!)</strong></span></div><div style="font-family: Verdana,sans-serif;"></div><div><div style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana;"><strong><br />
</strong></span></div><span class="Apple-style-span" style="font-family: Verdana;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana;">Making all of these treats (425 cookies and 425 pieces of candy) took us about 13 hours - one session of 9 hours to bake everything and then 4 hours to decorate the gingerbread men and sugar cookies. Making them all at once is not for the faint-hearted...but it was a fun project that resulted in several gifts!</span></div>Jen Doesn't Do DIsheshttp://www.blogger.com/profile/03856728484847125965noreply@blogger.com0