So a whole year has passed…

Hard to believe that another year has flown by!  As I was going through my blog over the past year I have realized a few things.  I bake way too much and our eating has become rather unhealthy in the later months of the year.  One of my goals for 2010 is to change all of this.

Anyway as I was going through the past year in food I picked out some of my faves to do a short round up…hope you like!

Short Ribs cooked Low and Slow:

Stuffed Cabbage Rolls or Golumkis:

 Spanakopita:

Thyme and Rosemary Oven Roasted Beets

Tourtiere or French Canadian Pork Pie:

Pastel Azteca:

Lemon Curd and Pop Tarts

Grilled Tilapia Tacos with Pineapple Salsa:

Shrimp Burgers

Watermelon and Feta Salad

Salsa Chicken Enchiladas

Black Bean and Goat Cheese Quesadillas

Big and Bold Blueberry Muffins

Here’s to the New Year with wonderful food, family and friends!

Chili Verde for the Crockpot

It was cold yesterday.  At least by Southwest Florida standards.  I think we reached a high of about 60F for the whole day.  I’m not complaining.  I live for the cooler weather but I knew that I needed something to warm us up for dinner.  Knowing that we would be at The BMX Track after the sun went down was pretty motivating too!

I pulled out my trusty Crockpot and went to work. 

Chili Verde

6-8 Servings

Ingredients:

• 2 pounds of pork (this time I used pork steaks and cut them down to bite sized pieces.  Could use Pork Butt or Shoulder Roast)
• 3 Tbsp All-Purpose Flour (seasoned with a small bit of salt and pepper)
• 1/2 Cup water
• 1/2 Cup Tomatillo Salsa
• 2 Tbsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 medium onions, thinly sliced
• 1 (7 ounce) can of chopped green chiles, rinsed and drained.
• 1 small jar of pimientos (or 3/4 cup roasted red pepper strips)
• 1 (15 ounce) can of black beans, rinsed and drained

Directions:

• In a large bowl toss the pork with the seasoned flour until evenly coated.  Stir in the water , salsa, cumin, chili powder, oregano, garlic powder, salt, onions and 1/2 of the green chiles.  Mix well.
• Cover and cook on low heat for about 6 hours (or on high for about 3 or 4), or until pork is tender.  Stir twice if possible.
• Stir in the remaining green chiles, the red pepper strips and the black beans.  Cover again and cook on high 20-30 min. longer until heated through and bubbling again.

Will I make this again?  Definitely.  This will be a go to winter meal for us.  I wanted to try not browning the pork in this recipe and I am really pleased with how it turned out.  Truth be told I ran out of time and needed to get this on.  Worked to my advantage.  The meat was spoon cutting tender.  Everyone in the house loved it. 

Merry Christmas!!!

 (photo courtesy of www.news-press.com)

Wishing you all a wonderful and

Merry Christmas!!!

Wordless Wednesday

Christmas Cactus that will be in full bloom on Christmas Day!

12 Days of Cookies – The very last day…sort of

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

So for my 12th and final cookie (even though I am days over the deadline :() I chose to make something that wasn’t even part of the bon appétit Holiday Cookie-a-Day Slideshow.  I really need to feel like I have completed the challenge of 12 Days of Cookies though. This cookie is something that I needed to make for one of my girl’s class parties.  And one that she could help me with!!!  It’s easy and comes together really fast too…Man, did I ever cheat on this one!

Chocolate Haystacks (www.bigoven.com)

Ingredients

• 1/2 cup butter or marg.
• 2 cups sugar
• 1/2 cup milk
• 7 tblsp. cocoa.
• 3 cups rolled oats
• 1 tsp. vanilla
• 1/2 cup coconut.

Preparation

Boil first 4 ingredients for 1 minute

Then add last 3 ingredients

Drop by teaspoonfuls onto foil lined cookie sheet and refrigerate.

Would I make these again?  Oh yes I would.  Took me about 10 minutes to pull it all together and the kids loved them…

Forgive me for cheating and not doing another bon appétit one but the girl’s really did want to help!!!

Day 11 of the 12 Days of Cookies – Chocolate Chip and Peppermint Crunch Crinkles

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For the 11th and almost final cookie I was forced choose to make the Chocolate Chip and Peppermint Crunch Crinkles.  You see my daughter has been home sick for the past 2 days I inadvertently let her have some say in the cookie choice.  Truth be told I am a little tired of the flavor combinations of these cookies.  Lots of nuts, chocolate, cranberry and mint but without a lot of variety in the cookies themselves.  Oh well there is always next year and I am on my 11th batch of cookies so it is kinda hard to be too enthusiastic about cookies right now…hehehe!

Chocolate Chip and Peppermint Crunch Cookies

These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.

Ingredients:

• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
• 1 1/2 ounces unsweetened chocolate, chopped
• 1/2 cup finely crushed red-and-white-striped hard peppermint candies
• 6 1/2 tablespoons sugar

• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (about 3 ounces) semisweet chocolate chips

• Coarsely crushed peppermints
• Powdered sugar

Directions:

Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)

Would I make these again? I think so.  I really liked them and so did the girls.  T. didn’t much like them and described their taste as “eating a chocolate cookie right after brushing your teeth” nice huh?  They were definitely easy enough to make and right now that is exactly what I was looking for.  They certainly would look pretty on a holiday cookie platter too…

Day 10 of the 12 Days of Cookies – Brownie Thins!

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For the 10th cookies I decided to make Brownie Thins.  I needed something that was quick and easy and wanted something chocolate.  These should have fit the bill.  Several of my partners in crime had made these so I did know what I was up against.  Some issues with the part of the plastic wrap being used to spread these out so I skipped that part and just used the back of a spoon to spread them out.  I also had no pistachios so I used cashews…

Brownie Thins

Ingredients:

• 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup sugar
• 1 large egg
• 3 tablespoons plus 1 teaspoon all purpose flour
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Pinch of coarse kosher salt
• Nonstick vegetable oil spray
• 1/4 cup chopped pistachios

Directions:

Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.

Would I make these again?  Nope.  These were soooo not forgiving.  I found them to be very bland tasting and not at all what I had hoped.  I even added salt to the tops of the last couple of batches hoping that would make them sing to me.  Too bad too because these were really a fast and easy cookie to make!

Day 9 of the 12 Days of Cookies - White Chocolate and Peppermint Cookie Brittle

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For Day 9 I choose to make White Chocolate and Peppermint Cookie Brittle.  Not sure why I choose this recipe as everyone in the house is rather put off by white chocolate.  But make it I did and I am so glad about it.  These cookies are delicious!  They turn into a nice hard cookie like brittle and then the candy melts and hardens inside as well.  Just a really perfect cookie and really, really pretty too!

White Chocolate and Peppermint Cookie Brittle

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 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

Directions:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.

• Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.

• Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.

Would I make these again?  Oh yes I would, and maybe even for Saturday for a bake sale.  These are wonderful.  Crunchy, chewy, sweet and gooey!  LOVE, LOVE, Love them!

Day 8 of the 12 Days of Cookies – Chocolate Mint Cookies!

 

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 8 of the 12 Days of Cookies brought me back to wanting chocolate.  These Chocolate Mint Cookies fit the bill perfectly too.  Just the right amount of mint and I thought I would pretty them up with just a drizzle of chocolate and some sparkling white sugar…

Chocolate Mint Cookies

Ingredients:

• 1 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• 1 cup sugar
• 1 large egg

• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions:

Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Would I make these again?  Yes I would.  They are a good sturdy cookie that could be dressed up real easily for a holiday platter!  Everyone liked them even people who are not huge mint fans.  Really liked these ones!

Day 7 of the 12 Days of Cookies – Coconut-Orange Snowballs!

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

So this is the 7th cookie I have made for the 12 days of cookies.  Unfortunately this is the 8th day of the project!  All I am going to say is better luck next year!  There is just no way I cold keep up the pace!

For the 7th cookie I choose to make the Coconut-Orange Snowballs.  They looked so elegant on all the plates I had seen.  Fortunately the coconut flavor is real mild because I didn’t use the coconut extract in it just the toasted coconut as no one in the house is really a huge fan of coconut.

Coconut-Orange Snowballs

Ingredients:

• 1 1/4 cups sweetened flaked coconut

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/4 cups sifted powdered sugar (sifted, then measured)
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon coconut extract
• 2 1/4 cups all purpose flour
• 1 1/2 tablespoons grated orange peel
• 1/2 teaspoon salt

Directions:

Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.

Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

Would I make these again?  Don’t think so.  I found them a little dry.  That could have been my fault for skipping the 3/4 tsp of coconut extract but I doubt it.  They do look pretty though with all the icing sugar on them!!!

Chocolate-Glazed Mocha Fans

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

We are on the 6th Day!!!  Halfway done and so far I have been keeping up.  Now it would be a whole other story if you asked my family how I was doing…laundry half done, kitchen perpetually a mess.  You get the picture right?

Anyway for the 6th day of the 12 Days of Cookies I had decided to make the Coconut Orange Snowballs but when I pulled out my coconut I realized that the kids have been nibbling on it and there is not nearly enough left for the recipe!  Quick change of plans.  I have things to do today.  Decided on the Chocolate-Glazed Mocha Fans because I have some really yummy Callebaut Chocolate for the glaze!

Chocolate-Glazed Mocha Fans

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder or coffee powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar

• 3/4 cup whipping cream
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Directions:

Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.

Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.

Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.

Would I make these again?  Yes I would.  These were truly delicious.  Once I tasted them though I didn’t want too much chocolate on them but I did want some nuts so I dipped them in chocolate and added some chopped pecans to them.  Now that was GOOD!

12 Days of Cookies – a bon appétit cookie extravaganza! Day5…Orange-Almond Lace Cookies

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 5 and the cookies keep coming!  Today’s cookie is an Orange-Almond Lace Cookie.  I am truly not a fan of almonds but after the pecan lace cookies I made I really wanted to try these one!  I am so glad that I did.  They are truly delicious.  Tony is taking them to work today and I am sure they will be a hit!

Orange-Almond Lace Cookies

yield: Makes about 24

The egg makes these a little less delicate (and less likely to break) than traditional lace cookies.

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 cups finely chopped almonds
• 3/4 cup sugar
• 1 tablespoon all purpose flour
• 2 teaspoons grated orange peel
• 1/2 teaspoon salt
• 1 large egg, beaten to blend

Directions:

Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).

Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)

Would I make these again?  I think so.  They were really good and very fast and simple to make.  But are they a “to die for” cookie?  Not really.  A nice addition to a cookie platter though!

12 Days of Cookies – a bon appétit cookie extravaganza! Cranberry-Orange Drop Cookies

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For Day 4 of the 12 Days of Cookies I choose to make these flavorful little ones because after Day 3’s disaster with a rolled and cut cookie I was taking no chances at all!

Really glad too.  These are delicious and decidedly a very adult cookie!  They have fresh and dried cranberries in them as well as lots of orange zest and then to top all of that off you add fresh ginger to the mix!  Just a wonderfully full flavored cookie.  The only thing I changed was adding pistachios.  For some reason I can’t find any plain just the really salty ones so I use pecans and skipped the walnuts as well.  I also added more orange zest after reading the other comments on the recipe.

Cranberry-Orange Drop Cookiesyield: Makes about 48Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays.

Ingredients:

• 2 cups (packed) dried sweetened cranberries (about 10 ounces)
• 1/3 cup orange juice
• 2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1 large egg
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons grated orange peel
• 3/4 cup chopped walnuts
• 3/4 cup chopped unsalted natural pistachios
• 1/2 cup coarsely chopped fresh or frozen cranberries

Directions:

Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

Would I make these again?  Yes I would and that is so refreshing after yesterdays cookie fail!  These were really, really good and quite adult like.  I loved the pecans in them and the fresh cranberries and ginger.  Really good…

12 Days of Cookies – a bon appétit cookie extravaganza! Chocolate Peppermint Stars

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

So, I guess you can tell that they don’t look very star like right?  These cookies and I were doomed right from the start.  Still not sure where I went wrong.  I followed the recipe to a tee.  The only thing I can think of is that it was just too stinky hot in here and the recipe is kinda weird.  No egg, no baking soda or baking powder.  Hmmm…

Here is my star attempt…

Not very star like right?  I decided that I was not gong to waste any more chocolate on these cookies so I just put the candy cane crumbles on them before I baked them.  I realized after that wasn’t such a good idea so on the drop ones I made I just pressed it into it when it was baked.

Chocolate Peppermint Stars
Servings: Makes about 32 cookies. 

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup (about 3 1/2 ounces) finely crushed red-and-white-striped hard peppermint candies

Preparation

• Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.

• Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.

• Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. DO AHEAD Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.

• Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.

Would I make these again?  No way!  As RJ of Flamingo Musings pointed out they could be saved by adding an egg, more flour, change to regular sugar and add baking powder...Hehehe!

12 Days of Cookies – A bon appetit cookie extravaganza! Pecan Lace Sandwich Cookies with Orange Buttercream

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 2 of the 12 Days of Cookies was a HUGE success!  I loved these cookies and could sit down and eat a whole bath of them!  Lucky for me the batches are really small…

Pecan Lace Sandwich Cookies with Orange Buttercream (bonappetit.com)

The orange juice and grated peel in the icing between these gorgeous crispy pecan lace sandwich cookies makes them an ideal accompaniment to any holiday dessert spread.

Makes about 18 (I only got 12 out of this)

Ingredients

COOKIES

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1/3 cup sugar
• 2 tablespoons light corn syrup
• 1/3 cup all purpose flour
• 1 cup coarsely ground pecans (about 4 ounces)
• 1 teaspoon vanilla extract

FILLING

• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 tablespoon orange juice
• 3/4 teaspoon grated orange peel

Preparation

COOKIES

• Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.

• Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

FILLING

• Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. DO AHEAD Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.

Would I make these again? Oh yes, but I am not sure what for.  I guess if I made them smaller they would be good for a cookie platter but otherwise they are really a stand alone cookie and would really steal the show!

12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For my first cookie and to kick of the event I have chosen and rather simple cookie. I based my choice on the ingredients I had on hand in my pantry and the use of fresh cranberries was intriguing! Lucky for me they are totally delicious! I did skip the white chocolate as no one in the house is a fan and I had major problems with the drizzle…you still get the idea right?

Triple-Chocolate Cranberry Oatmeal Cookies (bonappetit.com)

Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

Makes about 30

Ingredients

• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup (packed) golden brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup old-fashioned oats
• 1/2 cup semisweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup coarsely chopped fresh or frozen cranberries
• 2 ounces milk chocolate or white chocolate, chopped (for drizzling)

Preparation

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

• Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

• Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.

Would I make these again? Not so sure. Yes, they were good but I already have a cranberry, chocolate, oatmeal cookie that I love…