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Broiled Salmon Bruschetta

Posted on January 4, 2011 by amydeline

After weeks of overindulging in holiday treats, I’ve been craving a good healthy dose of fresh, nutritious fare. While this new year won’t be bringing any immediate weight loss goals for this expecting mom, I can certainly focus on improving nutrition and increasing my ratio of healthy foods to cookies and Cheez-Its. Oh, Cheez-Its, how I adore thee!


But, it’s still winter, and I yearn for heavy blankets and hearty foods during these chilly months. Salads and other light dishes just don’t fit the bill right now. As such, I decided on a hearty piece of broiled salmon for my main course. Full of healthy fats and flavor, it has the same satisfying effect as a nice piece of steak.

I decided to serve my salmon over a bed of fresh, garlic-sautéed spinach with just a bit of orzo pasta and parmesan cheese. Those of you who’ve taken on low-carb diets for the new year can easily eliminate the orzo for a perfect low-carb dinner option. A generous spoonful of fresh tomato and olive bruschetta topping adds a burst of Mediterranean flavors to the dish.

If salmon is not your fish of choice, you can easily substitute another type. Broiled sea bass or halibut would be delicious. Pan-seared or broiled shrimp or scallops would work nicely too!

Broiled Salmon over Sautéed Spinach and Orzo with Tomato and Olive Bruschetta Topping

Ingredients

For the Salmon:

  • 2 Salmon fillets (about 5 ounces each)
  • 2 Tablespoons Olive Oil
  • Salt and Pepper

For the Spinach and Orzo:

  • 1 Tablespoon Olive Oil
  • 1 teaspoon Garlic, minced
  • 3 cups Baby Spinach
  • 1 cup Orzo, cooked according to package directions
  • 1/8 cup Parmesan Cheese
  • Salt and Pepper

For the Bruschetta Topping:

  • 1 cup Cherry Tomatoes, chopped
  • 1/4 cup Olives, chopped
  • 1/8 cup Capers
  • 1/8 cup Balsamic
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Garlic, minced
  • Salt and Pepper

Directions

Preheat broiler. Rub the salmon fillets with olive oil and season with salt and pepper. Place on a baking sheet and cook, several inches under the broiler, for about 8-10 minutes, until the fish reaches an internal temperature of 140 degrees.

Meanwhile, prepare the spinach. Heat olive oil in a skillet over medium heat. Add the garlic and cook for a minute or two. Add the spinach and cook, stirring occasionally, until it’s wilted. Turn the heat down the low. Add the cooked orzo and cheese. Season with salt and pepper, as desired.

To prepare the bruschetta topping, combine all ingredients in a small container with a tight fitting lid. Gently toss the mixture to combine.

To serve, place the broiled salmon over a bed of the sautéed spinach and orzo. Top with a generous spoonful of the bruschetta topping. Garnish with parmesan cheese, if desired.

Bonus: Serve your leftover bruschetta topping with slices of toasted bread.

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Creole Deviled Eggs

Posted on January 3, 2011 by amydeline

Recently, I was contacted by an organization called The Kids Cook Monday, which advocates for involving children in the kitchen. I’m a longtime supporter of cooking with kids. As a  parent and educator, I’ve seen firsthand the many benefits which early cooking provides, including building motor skills, developing and practicing mathematical concepts, enhancing language skills, and strengthening social-emotional skills. Furthermore, kids who participate in the cooking process are more likely to experiment with a variety of foods.

Here at The Gourmand Mom, my two mini sous chefs are my frequent companions in the kitchen. At the ripe old ages of 2 and 3, they’ve already begun to acquire a depth of culinary knowledge. You’ve already seen my little helpers pop up in previous posts. Some of my recipes have even been directly inspired by the wild imaginations of my tiny chefs (Pepperoni Pizza Salad and Vanilla Soup). As a supporter of The Kids Cook Monday campaign, you’ll be seeing my helpers featured more regularly, ideally once each Monday. The recipes themselves will remain the same.

In some way or another, almost everything I post can be seen as a kid-friendly recipe. To me, it doesn’t take hot dogs or PB&J to make a recipe suitable for kids to help. Just about every recipe has got components which would be appropriate for even the littlest hands to assist with. Young children are experts at measuring, stirring, rolling, pouring and smashing. Older children can even begin cutting soft items, like fruits or cheese. There’s almost always some way to get kids of all ages involved in the kitchen. Even modeling techniques and talking through the steps can be engaging and beneficial.

This past Friday, while my littlest guy napped, I entered the kitchen to begin preparing a few hors d’oeuvres for our little New Year’s Eve gathering. My three-year-old was content in the living room playing with some of his new toys. I hadn’t planned for a cooking with kids activity. But, within a few minutes, my son had climbed up on a chair to get a closer look at what I was doing and began asking, Is there a special step for me to do? I sent him off to wash his hands and grab the new chef’s hat and apron he received from his great grandmother for Christmas. Then, together, we set about preparing the first hors d’oeuvre; Creole Deviled Eggs, a spicy twist on a classic hors d’oeuvre.

My petite chef expertly smashed the yolks with a fork, then added and blended the ingredients which I measured for him. He was excited by the relish, which smelled like pickles and the hot sauce, which he claimed his brother would love. I invited him to taste our creation, prior to kicking up the spicy factor, but my hesitant little taste tester refused. Once the filling was complete, he stayed by my side as I spooned our filling into a pastry bag and completed our hors d’oeuvres. Though he was unwilling to taste our creation, he was more then proud to present his homemade hors d’oeuvres to our guests later that evening.

These spicy little eggs make a great addition to any hors d’oeuvres menu. They feature the familiar flavors of classic deviled eggs with just a touch of grown-up spicy flavor. If desired, you can even split the batch and prepare half in the traditional mild-flavored way and half with the added spice.

Creole Deviled Eggs

Ingredients

  • 12 Eggs
  • 1/3 cup Mayonnaise
  • 1 Tablespoon Creole Mustard (or Dijon Mustard, if Creole Mustard is not available)
  • 1 Tablespoon Relish
  • 1 1/2 teaspoons Creole/Cajun Spice Blend
  • Hot Sauce, to taste
  • Fresh Parsley, for garnish

Directions

Place the eggs in a saucepan. Cover with cold water. Bring to a gentle boil. Boil for about 10 minutes. Then, rinse the eggs under cold water and allow to cool. When cool enough to handle, carefully peel the eggs. Cut each egg in half lengthwise and remove the yolks. Place the yolks in a small mixing bowl and smash with the back of a fork. Combine the egg yolks with mayonnaise, mustard, relish, spices, and hot sauce. Add more or less spice and hot sauce, as desired. Spoon the filling back into the egg whites. For a more elegant result, place the filling into a pastry bag and pipe the filling into the egg whites. Garnish with fresh parsley, if desired. Refrigerate until ready to serve.

Makes 24 Deviled Eggs

A little picky-eater tip: When it comes to food, my children can be just as picky as any children, but it doesn’t stop me from exposing them to new flavors or lead me to water-down their meal plans. It can take a child multiple exposures to a new food before they become comfortable with it. Don’t give in to picky eaters. Continue to expose your kiddies to new foods, even foods they’ve vehemently rejected in the past. Typically, when I’m offering something unfamiliar, I pair it with a side of something known and enjoyed. This way, I ensure that everyone has got a little something familiar to fill their bellies, while also providing the opportunity to become more comfortable with a new food.

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Cinnamon French Toast Bake

Posted on January 2, 2011 by amydeline

I love brunch; that meal which is so perfectly placed between breakfast and lunch; a perfect excuse to eat breakfast foods at lunch time and spike your orange juice with leftover champagne from your New Year’s celebrations.

A few years ago, I awoke on the morning of a planned brunch with my sisters, set upon making some sort of French toast casserole. Much to my dismay, I quickly discovered that nearly every French toast casserole recipe called for resting the casserole overnight. Clearly, I was not prepared for this French toast casserole idea. But, not to be dissuaded by the small obstacle of time, I continued searching until I landed upon a French toast bake, which could be prepared and baked instantly, using prepared cinnamon rolls.

I made this Cinnamon French Toast Bake the morning of that brunch and a few times since, including this New Year’s Day. I’ve slightly modified the original recipe, which I found to be overly sweet and in need of a few additional minutes in the oven. This decadently sweet dish makes a delicious, special breakfast for Christmas morning, New Year’s Day, or a brunch any time of year!

Cinnamon French Toast Bake

Adapted from Pillsbury’s Cinnamon French Toast Bake

Ingredients

  • 1/4 cup Butter, melted
  • 2 cans Refrigerated Cinnamon Rolls (with icing)
  • 6 Eggs
  • 1/2 cup Light Cream
  • 2 teaspoons Vanilla
  • 2 teaspoons Cinnamon
  • 1/8 teaspoon Salt
  • 3/4 cup Pecans, chopped
  • 1/2 cup Maple Syrup

Directions

Preheat oven to 375 degrees. Pour the melted butter into a 13×9 baking dish. Tilt the dish so the butter covers the bottom. Cut each uncooked cinnamon roll into 8 pieces. (Set the containers of icing aside to garnish the finished French toast bake.) Scatter the cinnamon roll pieces over the melted butter. Lightly beat the eggs in a medium-sized bowl. Whisk in the cream, vanilla, cinnamon and salt until well blended. Pour the mixture over the cinnamon roll pieces. Scatter the chopped pecans on top. Drizzle with the maple syrup. Bake for 30-32 minutes. Remove from the oven and cool for 10-15 minutes. Slightly warm the cinnamon roll icing in the microwave for a few seconds. Drizzle the icing over the French toast bake before serving. (You may only need one of the icing containers.)

Serve with additional maple syrup, if desired.

In the mood for a good brunch? Here are a few other previously posted Gourmand Mom brunch ideas:

Traditional Eggs Benedict and Smoked Salmon Eggs Benedict (with links to photo guides on poaching eggs and making Hollandaise Sauce)

Breakfast Pizza

Homemade Cream Cheese with Bagels

Brunchy Beverages

PB&J French Toast

Strawberry Stuffed French Toast

Chocolate Chip Bacon Pancakes

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Spanakopita

Posted on December 30, 2010 by amydeline

Back in my pre-stay-at-home mom days, I worked as a teacher and math content coach at an elementary school. Along with my job as the school’s math content coach came the role of test coordinator for the school’s state-mandated annual testing. The task of coordinating testing for the school involved a tedious and meticulous process of coding, counting, training, timing, documenting, and maintaining careful test security for hundreds of test booklets and test content.  It was an exhausting time of year, to say the least. My saving graces during that time were a co-testing coordinator, extra large cups of coffee, and the little pizza shop across the street from the school.

That little pizza shop was always ready with hot slices of pizza, a really great chef’s salad, or my favorite; the Greek spinach pie. I can’t count how many spinach pies, called Spanakopita, I ordered from that little pizza shop, most especially during testing season. Delicate layers of buttery, flakey phyllo dough, filled with a melty spinach and feta combination; my mind will forever associate spinach pie with comfort food.

Spanakopita can be prepared a couple of different ways. It can be layered in a baking dish to create a sliceable “pie” suitable as a side dish with dinner or it can prepared as individual hors d’oeuvres which would be perfect for a New Year’s Eve event or any hors d’oeuvres gathering. However you serve it, the same delicious taste and buttery, flakey layers will scream pure comfort!

Spanakopita

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 small Onion, finely diced
  • 2 teaspoons Garlic, minced
  • 1 (10-ounce) package Frozen Spinach, defrosted and squeezed dry
  • 1/2 cup Feta Cheese, crumbled
  • 1/8 cup Parmesan cheese
  • Salt and Pepper
  • Fillo/Phyllo Dough, defrosted
  • 1 stick Butter, melted

Directions

Heat olive oil in a medium-sized pan over medium heat. Add onion and garlic. Cook for 3-5 minutes until the onion begins to soften. Lower the heat and add the spinach, feta cheese, and parmesan cheese. Stir until the feta has mostly melted and the ingredients are well combined.  Season with salt and pepper, to taste.

To prepare triangular spanakopita hors d’oeuvres, cut the sheets of phyllo into strips, approximately 2 inches wide by 7 inches long. Working with a few strips at a time, brush each strip with melted butter. Place a small spoonful of the spinach filling towards the center of one end. Fold the corner of the filled end up into a triangle. Continue folding the dough up and over to create a triangular packet. If necessary, seal the remaining edge of dough with a little extra melted butter. Place the prepared triangles on a baking sheet. Bake for about 15 minutes in a 350 degrees oven, until golden brown. *See my folding guide below.

To prepare the spanakopita in a baking dish, brush the inside of a 13×9 inch baking dish with melted butter. Cut your phyllo dough to fit the baking dish. Lay one sheet of phyllo in the baking dish. Brush it with melted butter. Place another sheet of phyllo on top. Continue layering the melted butter and phyllo until you have 6-7 layers of phyllo. Then, spread half of the spinach filling on top. Layer another 2-3 sheets of phyllo with melted butter between each sheet. Spread the remaining spinach filling on top. Complete the pie by layering another 6-7 sheets of phyllo dough with melted butter brushed between each sheet. Brush the top of the pie with melted butter. Bake in a 350 degrees oven for about 30 minutes. Cool for a few minutes before slicing into squares.

**As you work with the phyllo dough, keep the excess dough covered by a piece of plastic wrap with a damp towel on top. This will prevent the dough from drying out as you work. Exposed dough will dry out very quickly and become difficult to work with.

Spanakopita Folding Guide

When I prepared the spanakopita, I didn’t have the forethought to take step by step pictures for a folding photo guide. It wasn’t until I sat down to write up this recipe that I realized a photo guide would have been really helpful. Since my spinach filling and phyllo dough are long gone, I’ve made up a little photo guide using a piece of tortilla and raspberry jam which, as it turns out, make a pretty tasty snack. The following pictures should help give you an idea of how to fold the spanakopita.

Place a spoonful of filling in the center of one end.

Fold one corner up and over the filling to meet the opposite edge.

Fold the corner up along the same edge.

Fold it over to meet the opposite edge.

Fold it up along the same edge.

Fold over and seal any remaining dough with a bit of melted butter.

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New Year’s Eve Hors d’oeuvres Round Up

Posted on December 29, 2010 by amydeline

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème Fraiche – Cold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer Fruits – Watermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing Dip – This one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three Ways – Three variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil Pesto – A classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked Brie – Fill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed Mushrooms – Omit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail Sauce – New Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño Poppers – A fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle Remoulade – My personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a Blanket – While all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon Rangoons – I want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton Chips – A simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

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Post Christmas Recovery and Recap

Posted on December 28, 2010 by amydeline

Well, the big day has passed. The carefully wrapped gifts have been enthusiastically unwrapped. The cookies, pies and festive dinners have been prepared and consumed, with minimal leftovers to speak of. New toys have been put through their paces and new clothes have been worn and washed. Our house guests and house pets have all made their way home and all that’s left is to launder the sheets and towels. It was a beautiful holiday filled with laughter, love, and smiles.

And now, things are gradually returning to normal. We’re slowly reclaiming the house from the holidays, sweeping up the pine tree needles, and finding places to stash the new toys. As much as I thrive on the Christmas festivities, I’m looking forward to a bit of normalcy. I’m ready to pack away the cookie sheets for a while and get back to our normal day-to-day cooking and routines.

I must admit, I’ve been feeling a bit of post-holiday indulgence remorse. I ate way too many cookies and slices of eggnog pie “for the baby”, which I’m pretty sure went straight to my hips instead. The measly remainder of holiday cookies have been officially exiled from the house and I’m looking forward to some light, nutritious meals for the sake of my hips. But speaking of the baby, we found out yesterday morning that we are expecting our third boy! Looks like my husband just formed himself a foursome for golf!

I’ll be whipping up some healthy new recipes soon. But first, here’s a quick recap of some of the goodies we enjoyed with our holiday guests.

We started on Christmas Eve Eve (does that make sense?) with a request from my brother-in-law for my Steak Bordelaise Pizza. I’ve shared this recipe for you before, back in my Pizza Dragons and Chairs of Stock post. I guess you can say this is one of my signature dishes. It’s sort of a steak dinner on a pizza crust. This is definitely not your run of the mill pizza. My pizza traditionalist father would be reluctant to call it a pizza at all, but we’re all big fans of the dish around here.

On Christmas Eve, I cooked up a Chicken Parmigiana dinner, complete with spaghetti and toasty hot garlic bread. I’ve been cooking Chicken Parmigiana on Christmas Eve in this house for many years now, long before my husband and I were married and long before this house was our house. I’ll give the Chicken Parm it’s own post with a proper recipe soon, but for now, you can take a look back at my recipe for Eggplant Parmigiana. My Chicken Parm follows the same basic recipe, only substituting breaded thin-cut or pounded chicken breasts for the eggplant. It’s a delicious meal that can be almost fully prepared ahead of time. It’s definitely a satisfying crowd pleaser!

On Christmas, we started with two easy appetizers of Fresh Mozzarella and Tomatoes with Basil Pesto on Baguette and Shrimp with Spicy Cocktail Sauce. You can find my recipe for Basil Pesto back in my Toasted Caprese Sandwich post. For the shrimp, simply boil large de-veined shrimp for a few minutes until they curl and turn bright pink. Or, take the easy route, as I do, and buy a large bag of frozen, peeled, tail-on shrimp and allow them to defrost in the fridge overnight. Make a quick, delicious cocktail sauce by combining about a cup of ketchup with a healthy dose of horseradish (a few heaping tablespoons), a splash of Worchestershire Sauce, splash of Lemon Juice, and splash of Tabasco.

Our Christmas dinner featured Roasted Beef Tenderloin with two sauces. I trimmed and tied a 5 1/2 pound beef tenderloin, rubbed it with olive oil, generously sprinkled with salt and pepper, and roasted in a 425 degrees oven for about 45 minutes. Smaller roasts will cook quicker. On the side, I served a Horseradish Cream Sauce (made with sour cream, a generous amount of horseradish, dash of white wine vinegar, salt and pepper) and a Red Wine Mushroom Sauce, which was simply an adaptation of the Bordelaise Sauce used on my Steak Bordelaise Pizza; a little less wine, slightly less reduced, with sauteed mushrooms added at the end.

On the side, we enjoyed my Cheddar Garlic Biscuits, Spicy Utica Greens, Roasted Garlic Mashed Potatoes, and Roasted Brussel Sprouts with Bacon and Walnuts. Every bit was enjoyed. The brussel sprouts even managed to surprise a few apprehensive diners. For dessert, we enjoyed massive platters of cookies and Chocolate Eggnog Pudding Pie. Overall, it was a simple meal to pull off for a large group, which gave me plenty of downtime to enjoy with the kids and our guests.

It was another truly wonderful Christmas season, topped off by the revelation of our third baby boy! We are so very thankful for all of our blessings. Stay tuned for new recipes, coming up soon!

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Mexican Hot Chocolate Cookies

Posted on December 24, 2010 by amydeline

The big day is finally upon us! The remainder of our holiday house guests and house pets arrived a few days ago and our home is now bustling with activity. The kids (and I) are overflowing with anticipation.

Yesterday evening, Santa made an early visit to my house, dressed as a Home Depot delivery man. He brought me the gift which every Gourmand Mom needs…an extra refrigerator for the garage. Skip the faux furs, glitzy clutch purses, and other sparkly bling that television advertisements will lead you to believe that every woman desires. All this girl wanted was a fridge.

I’ll be signing out for a few days to enjoy this most wonderful holiday with my family, but before I go, here’s one more cookie recipe to add to the collection. These cookies weren’t on the agenda for this year. They were a last minute addition, inspired by those Double Chocolate Peppermint Cookies I’d baked and Martha Stewart. The chocolate cookie recipe, adapted from Hershey’s was so delicious, that it left me with the overwhelming urge to bake more chocolate cookies. Then, while flipping through Martha Stewart’s most recent cookie magazine, I ran across a recipe for Mexican Hot Chocolate Cookies.

The idea was irresistible to me; chocolate cookies accented with a healthy dose of cinnamon and spicy cayenne pepper. It reminded me of a Chocolate Chile Cake I baked several months ago. I had to give these cookies a try. So, I took the Hershey’s cookie recipe and combined it with Martha’s spices to create these delicious Mexican Hot Chocolate Cookies. The result is a chewy, rich chocolate cookie, which tastes of fudge on the first bite, but lingers with a kick of cayenne in the background. Definitely worth a try!

Mexican Hot Chocolate Cookies

Ingredients

  • 2 cups Flour
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Cayenne Pepper
  • 2 sticks Butter, softened
  • 1 cup White Sugar
  • 3/4 cup Light Brown Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract

Directions

Preheat oven to 375 degrees. Stir together the flour, cocoa, baking soda, and salt. Set aside. In a separate bowl, beat together the butter and sugars until creamy. Add the eggs and vanilla extract to the butter/sugar mixture. Beat for another minute or two, until well blended. Gradually blend in the flour mixture. Roll the dough into small balls (about 1″ diameter) and place about 1 1/2″ apart on a baking sheet. Bake for 9-10 minutes. Cool for a couple minutes on the baking sheet before moving the cookies to a cooling rack to cool completely.

Makes about 5 dozen cookies

If you ask my kids, you can’t have hot chocolate without marshmallows. So, for a fun little twist, I wrapped some of the spicy chocolate dough around mini marshmallows before rolling the balls. The marshmallows melted into the cookies and added a touch of extra gooeyness in the center!

Wishing you all a Very Merry Christmas and Happy Holiday Season!

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Chocolate Eggnog Pudding Pie

Posted on December 22, 2010 by amydeline

This began as a culinary experiment. As the holidays approached, and coolers filled with eggnog began popping up in grocery stores, I began pondering potential uses for this thick, festive concoction. It occurred to me that I could probably adapt my Black Bottom Banana Cream Pie into a festive Eggnog Pudding Pie. Thing is, I’ve never tasted, nor even heard of eggnog pudding. Seemed to me that such a thing could be made with a few simple substitutions and adjustments, but would it even be any good??

Eggnog is a tricky thing. Some people love it. Some people hate it. And some people are like me. The idea of a cup of eggnog is initially quite appealing, but after a sip or two, I’ve had enough to last me until the following year. It’s just so rich. Would an eggnog pudding be intolerably rich? There was only one way to find out.

My theory about making the eggnog pudding proved correct. With a few little modifications, it came together as simply and easily as my vanilla pudding. And interestingly enough, I think the eggnog works better in pudding form than as a beverage. The flavor seems a bit more mellow and the texture makes more sense to my mouth than the part liquid/part smoothie sort of texture of an eggnog beverage. Combined with the rich chocolate crust and ganache and a bit of whipped cream, this pie makes a surprisingly delightful, festive and unique holiday dessert!

Chocolate Eggnog Pudding Pie

Ingredients

  • 1 Chocolate Cookie Pie Crust, homemade or store-bought

For the Ganache

  • 2 ounces Semi-Sweet Chocolate (2 squares of semi-sweet baking chocolate)
  • 3 Tablespoons Heavy Cream

For the Filling

  • 3 cups Prepared Eggnog
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Nutmeg
  • 1/4 cup Cornstarch, divided
  • 2 Egg Yolks

For the Whipped Cream

  • 1 cup Heavy Cream
  • 2 Tbsp Sugar

Directions

For the Filling

Combine the eggnog, salt, vanilla extract, nutmeg, and half of the cornstarch in a saucepan. Stir. Cook over medium heat for about 5-6 minutes until the mixture just comes to a boil. Remove from heat. In a bowl, lightly beat the egg yolks with the remaining cornstarch. Slowly add about 1/4 cup of the hot eggnog mixture to the eggs and whisk to combine. Add another 1/4 cup of the hot eggnog mixture and whisk to combine. (This slow addition of the hot liquid tempers the egg yolks and prevents them from scrambling when added to the hot liquid.) Pour the egg mixture into the pot. Bring the mixture to a gentle boil, whisking constantly. Cook for a few minutes until the mixture thickens. Pour the filling into a bowl. Place a piece of plastic wrap directly against the filling. Refrigerate for about an hour to cool. Meanwhile, prepare the ganache for the crust.

For the Ganache

Place the chocolate in a bowl. Heat the cream, until it just begins to boil. Pour the hot cream over the chocolate and stir until the chocolate completely melts. Pour the warm ganache into the pie crust. Chill until set.

To Assemble the Pie

Spread the the cooled filling over the chilled ganache. Refrigerate until completely cool.

Beat the heavy cream with the sugar until thick. Top the pie with the whipped cream. Sprinkle with chocolate shavings or chocolate chips, if desired. Refrigerate until ready to serve.

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Sand Tarts

Posted on December 21, 2010 by amydeline

You’ve heard me kvetching about cut-out cookies in the past. As much as I love to bake, I’ve got very little patience for the flouring, rolling, cutting, baking, and individual decorating involved in making cut-out cookies. And all too often, I just don’t find the results to be worth the effort. But I have one big exception to this sentiment; Sand Tarts.

I found the recipe for these Sand Tarts several years ago, nestled in the back pages of an old Better Homes and Gardens A Festive Christmas cookbook. They are essentially a sugar cookie, accented with lemon and garnished with cinnamon sugar and almonds, which gives them the appearance of perfectly round, perfectly delicious sand dollars.

They are cut-out cookies. They require that floured work surface, rolling, cutting, baking, and individual decorating I have such low tolerance for. But, with these particular cut-out cookies, the end result is worth the work. I make these almost every year.

There is something about the particular combination of flavors and proportion of ingredients in this recipe which produces the most perfectly delicious cookie with the most spectacular texture. They are crisp around the edges with an excellent chewy pull to the center. This recipe is pretty perfect as is, so I’ve shared it almost exactly as it’s written in the cookbook. Give them a try. I think you’ll be happy you did!

Sand Tarts

Very slightly adapted from the Sand Tarts in Better Homes and Gardens’

A Festive Christmas

Ingredients

  • 1 cup (2 sticks) Butter, softened
  • 2 1/2 cups Flour
  • 2 cups Sugar
  • 2 Eggs
  • 1/2 teaspoon Lemon Extract
  • 1 Egg White, beaten
  • 1/4 cup Sugar
  • 1/2 teaspoon Cinnamon
  • Sliced Almonds

Directions

Beat butter with an electric mixer for a few seconds, until creamy. Beat in half of the flour, the 2 cups sugar, eggs, and lemon extract until well combined. Stir in the remaining flour.

Divide the dough in half, wrap each half, and chill for at least one hour.

Preheat oven to 375 degrees. Handling one half of the dough at a time, roll the dough onto a well-floured surface to about 1/8 inch thickness. Use a 2-3 inch round cookie cutter to cut the cookies. Place the cut cookies onto a baking sheet about 1 inch apart. In a small bowl, combine the cinnamon and sugar. Brush each cookie with the beaten egg white. Then, sprinkle with a bit of the cinnamon sugar and arrange 3-5 almonds on top. Bake for about 8-9 minutes, until the edges are lightly browned.

Makes 4-5 dozen


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Holiday Bark and Chocolate Spiders

Posted on December 20, 2010 by amydeline

So, let’s say you’ve got the urge to make a few festive treats this week, but you have no desire to deal with long lists of baking ingredients, flour-covered kitchens, or a hot oven. I’ve got two perfect solutions for you.

First, we’ve got Chocolate-Covered Spiders. I know. They hardly sound festive, at least not for this time of year. Perhaps Halloween is a more appropriate time of year for these little goodies. But in my family, they were always made at Christmastime. I’ve actually already shared this recipe once before, during my Christmas in July celebration. Since the holidays are actually upon us, it seems fitting to revisit these chocolatey treats.

Chocolate-Covered Spiders

Ingredients

  • 1 (12-ounce) package Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Chips
  • 1 container Chow Mein Noodles
  • 1 cup Peanuts

Directions

Line a few baking sheets with parchment or wax paper. Melt the chocolate and butterscotch chips in a double boiler or in the microwave, stirring frequently. Fold in the chow mein noodles and peanuts until they are well coated in chocolate. Drop spoonfuls of the mixture onto the wax paper. Refrigerate for 1-2 hours, until the chocolate has hardened.

Second, we’ve got holiday bark. Bark is one of those super-simple ideas with infinite variations. Use any kind of chocolate (or combination of chocolates) and mix with any kind of nuts, fruits, candies, etc. Simply melt your chocolate of choice, mix in your desired filling, spread into a pan, chill, and break. So, have fun with this ‘recipe’ and adapt it to your personal preferences. I went with deep, dark chocolate, mixed with pistachios, dried cranberries, and white chocolate chips for a festive green, red, and white effect.

Dark Chocolate Holiday Bark

Ingredients

  • 1 pound (16 ounces) good quality Dark Chocolate or Semi-Sweet Chocolate Chips
  • 1/2 cup Pistachios
  • 1/2 cup Dried Cranberries
  • 1/2 cup White Chocolate Chips

*Substitute any kind of chocolate or fillings you desire.

Directions

Line a baking sheet with parchment paper. Melt the chocolate in the microwave or in a double boiler. Stir in most of the nuts, cranberries, and white chocolate chips. Spread the mixture in a thin layer on the prepared pan. Sprinkle the remaining nuts, cranberries, and chips on top. Chill until firm. Break into pieces.

My cookie collection has been completed and cookie platters and tins have been arranged for gifting. Stay tuned for two more cookie recipes and a few holiday menu ideas, coming up this week!

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