Homemade Holidays

     Since cooking and baking has become my thing lately, I decided to incorporate this new passion into some of my gifts this season.  I put together some cookie boxes with black and white chunk cookies, a recipe from a Pillsbury Cookie book my sister gave me last Christmas.  I also found a recipe for Chocolate Cookies with Raspberry Ganach.  It seemed that everyday my email was flooded with a message titled, "Cookie of the Day" or "Best Holiday Cookies."  It was hard to decide but in the end, it was random and I just chose two that were different from each other but I thought would appeal to most people.

Black and White Chunk Cookies

Ingredients

3/4 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1/2 Cup Butter softened
1/2 Cup Shortening
1 1/2 tsp vanilla
1 egg
1 3/4 cups flour
1 tsp baking soda
1/4 tsp salt
4 oz semisweet chocolate chips
4 oz white chocolate chips
1 cup chopped pecans

Method
1. Heat oven to 375.  In large bowl, beat brown sugar, granulated sugar, butter, and shortening with mixer on medium speed until light and fluffy.  Beat in vanilla and egg until well blended.  On low speed, beat in flour, baking soda, and salt until blended. Stir in chips and pecans.
2. On ungreased cookie sheet, drop dough by rounded tablespoons 2 inches apart.
3. Bake 9-12 minutes or until light golden brown.  Cook 1 minute; remove from cookie sheets to cooling racks.

Makes 3 dozen cookies

Chocolate Blossom Cookies

Ingredients

• 1/2 cup shortening 
• 1/4 cup butter, softened 
• 1 cup packed brown sugar 
• 1/2 teaspoon baking powder 
• 1/4 teaspoon salt 
• 1 egg 
• 1 teaspoon vanilla 
• 1- 1/2 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder 
• 1 cup miniature semisweet chocolate pieces 
• 3/4 cup finely chopped almonds 
• Raspberry Ganache 
• 6 ounces chopped (70 percent cocoa) dark chocolate 
• 1/3 cup whipping cream 
• 1 tablespoon seedless raspberry jam 
• 1 tablespoon raspberry liqueur (optional) I didn't use this
• Fresh small raspberries (optional) Or this.

Method
1. Preheat oven to 350 degrees F. In a large bowl, beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt; beat until combined. Beat in egg and vanilla; beat until combined.

2. In a small bowl, whisk together flour and cocoa powder. Beat as much of the flour mixture into the butter mixture as you can with mixer. Stir in any remaining flour mixture. Stir in chocolate pieces. Shape dough into 1-inch balls. If desired, roll balls in chopped almonds. Place balls 1-1/2 inches apart on an ungreased cookie sheet. Press thumb into the center of each ball to make an indent.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are set. Immediately use the rounded side of a 1-teaspoon measure to press down the center of each cookie. Transfer cookies to wire racks to cool. Spoon Raspberry Ganache into center of each cookie. Let stand 1-1/2 to 2 hours or chill about 15 minutes or until set. If desired, garnish each cookie with a fresh raspberry. Makes about 56 cookies.

Raspberry Ganache

In a small microwave-safe bowl combine 6 ounces chopped (70 percent cocoa) dark chocolate, 1/3 cup whipping cream, and 1 tablespoon seedless raspberry jam, if desired. Microwave on 100 percent power (high) for 1 minute. Stir until melted. If desired, add 1 tablespoon raspberry liqueur. Stir until smooth. Let stand until slightly thickened (about 15 minutes). Makes 1 cup.

To Store

Layer plain cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving. Or, store filled cookies in an airtight container in the refrigerator for up to 2 days.

These are the homemade tags I made for all of my gifts this year.  They are similar to the ones we made for the wedding, only with holiday fabric flowers.  I love the simplicity of these but the extra love they add to a package.

I made these recipe cards by printing on index cards.  I tied them with baker's string.

Here is the final product.

 I have a few more homemade gifts up my sleeve but they haven't been delivered yet.  I'll post those after Christmas.

     In other baking news, yesterday was our last day of school before Winter Break.  It was pajama day so in first grade we also turned it into Read and Relax Day.  We made hot chocolate, by putting chocolate milk in the crockpot (on low for a few hours, just stir).  I also made chocolate chip oatmeal cookies from a recipe I found online.  I didn't take a picture but they came out really good, except they were very fragile and crumbled a bit.  I also baked a batch for a friend that had cranberries and almonds.  Those held together a little better than the chocolate chip batch.

Chocolate Chip Oatmeal Cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 1 1/4 cups packed brown sugar
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 1/2 cups quick or old-fashioned oats
• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips
• 1 cup coarsely chopped nuts (optional)-I didn't use nuts in the chocolate chip batch

Method
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats, morsels and nuts; mix well. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Happy Holidays! 

Happy Birthday Moose and Otis!

    Today is Moose and Otis' first birthday!  Our little guys are growing up.  They have come so far since we got them last February.  They have distinct personalities, Moose stubborn and dominate at times and Otis cautious and emotional.  Moose loves to cuddle, while when Otis is tired he'll stare at you with drooping eyes until you tuck him into bed.  It is hard to imagine our lives without them. They quickly found a place in our hearts and our little family.

    Last week I got my Real Simple magazine for January.  It was filled with ways to be happier in the New Year.  One of the articles was about things you could learn from your pet, which ties in perfectly with our celebration of the pups' first birthday.  In my own experience, I have found many of the following to be true.

1. Celebrate Everything...Think about it.  Your dog gets excited every time you come in the door, fill their bowl up with food, or bring them for a walk.  Start celebrating the smallest happy moments.
2. Just being present is enough...The author of the article shared about a time after the loss of a close friend when her cats just got up on the bed and snuggled against her.  Just this small act brought her comfort.  She went on to say that at times when you aren't sure what to say, you don't have to say anything at all.  "What matters is showing up."  I really liked that line.
3. Brain Size Doesn't Matter...Pets are really smart if you take the time to observe them.
4. You can get along with anybody...we can learn a lot from pets who seem to embrace everyone-as long as they are brought up in a warm and loving home.
  
     Last night I began my holiday baking.  I'm not going to post about that until after I deliver some holiday gifts.  I'm excited to share my homemade gifts this year.  Taking the time for projects and creativity this year has helped to make me a happier person as well as spread joy to those I care about.  While my treats were baking in the oven, I prepared a simple dinner for Arnauld and I.  Every once in a while we like a good sandwich, often from our favorite deli, Gaitano's and other times we try to replicate their deliciousness at home.  Last night I grilled some chicken and cut up a variety of toppings such as lettuce, tomato, onion, avocado, and fresh mozzarella. 

Our Christmas tree complete with homemade garland, a gift from my mom.

Chickpea Soup

     I wasn't going to cook this past weekend.  I was going to take the easy route for lunch this week and throw a frozen veggie burger into my bag.  But then I watched the Food Network for about 7 minutes on Sunday morning and found my crock pot calling my name.  The show I watched featured a recipe for Pureed Chickpea Soup.  It had pancetta, which I didn't have or want to use.  I also did a lot of modifying.  For one thing, the bag of dried chickpeas said that they had to be soaked overnight.  What the heck does that mean exactly?  I guess my experience teaching math and the strive to use precise math language has me analyzing the language on the packaging of the ingredients in the kitchen.  But overnight is so open ended and what if I wanted to soak my chickpeas during the day, how long should they be in water?  I ended up soaking them for about 7 hours, figuring if I had gone to bed at 11pm and got up at 6am, that would have been overnight.  After soaking the chickpeas, I threw the following ingredients into the crockpot, turned it on low, and went to bed.

Ingredients
1/2 pound dried chickpeas (soaked)
1 cup celery
1 cup carrots
1/2 cup leeks
pinch of crushed red pepper
1 tsp rosemary
1 tsp thyme
1 tsp salt
6 cups water

I wasn't really sure what to expect since I had never heard of chickpea soup before and the recipe I referenced didn't even use the crockpot.  But I woke up early enough to pull out the immersion blender and was pleasantly surprised with the results.  Since it was 5:45 when I was blending, I found the texture of the soup a bit lumpy at lunch time but I think that worked for this soup.  I'd say it's a keeper.  You could probably even experiment with adding other vegetable and spices.  The recipe also had directions for making croutons, which sounded delicious.

Pan-Seared Chicken with Garlic Sauce

     This was a really easy weeknight dish that had a lot of flavor.


Pan-Seared Chicken with Garlic  Sauce

Ingredients
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
1 pound boneless, skinless chicken breast

1 tsp olive oil
12 cloves of garlic ( I only used 6)
1 Cup vegetable broth


Method
1. Preheat oven to 450 degrees
2. Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
3. Heat oil in a large ovenproof skillet over medium-high heat.  Add chicken and cook 2 minutes on each side.  Add garlic and 3/4 cup of broth.  Place pan in oven.  Bake at 350 for 10 minutes or until the chicken is done and the garlic is soft.
4. Remove pan from oven.  Transfer chicken to a platter.  Add remaining broth to pan.  Mash garlic with a fork.  Cook this mixture over medium heat for 2 minutes or until thoroughly heated.  Serve garlic sauce over chicken.  Makes 4 servings.

Veggie Stuffed Portobello Mushrooms

      Here is another recipe I adapted.  I used to have to follow recipes exactly, aside from my careless measuring when it comes to spices and such.  As I gain more experience, I am learning how to adjust ingredients or throw in what I have.  This recipe idea for Veggie Stuffed Portobello Mushrooms came from Better Homes and Gardens.  It called for way more cheese than I usually eat along with veggies that I didn't have.

Veggie Stuffed Portobello Mushrooms

Ingredients

• 1  small  yellow sweet pepper, cut in bite-size strips I hate peppers.
• 1  small  red onion, chopped I used a shallot
• 1  medium  zucchini, coarsely shredded
• 1    carrot, coarsely shredded
• 1  stalk  celery, thinly sliced
• 2  cloves  garlic, minced
• 2 to 3  Tbsp.  olive oil 1 Tbsp Vegetable Oil
  
• 1  Tbsp.  snipped fresh basil
• 1  Tbsp.  lemon juice I used lime
  
• 1  5-oz. pkg.  fresh baby spinach I used broccoli
• 1/2 1/4  cup  fine dry bread crumbs
• I also added some grape tomatoes
• 1/2  cup  finely shredded Parmesan cheese
•   3 4- to 5-inch  portobello mushroom caps, stems removed
• 4  slices  provolone cheese

Directions

1. Preheat oven to 425 degrees F. Line 15x10x1-inch baking pan with foil. In 12-inch skillet cook and vegetables in hot oil over medium-high heat 4 minutes. Stir in  lemon juice, 1/4 teaspoon each salt and ground black pepper. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.
2. Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan.  Divide vegetable mixture among mushroom caps. Bake for 15 minutes (mushrooms will water out slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 3 servings.

Vegetarian Chili

    This recipe is perfect for just throwing whatever you may have in your pantry into the crockpot and you just can't mess it up.  I originally got this recipe from allrecipes.com.  This week I just threw the following ingredients in and presto, lunch for the week.

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• A handful of garbanzo beans, rinsed and drained
• 1 can diced tomatoes 
• 1 can whole kernel corn, drained
• Half a bag of baby carrots, chopped
• 1 shallot, chopped
• 1 tablespoon chili powder, or to taste
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried basil

Directions

1. In a slow cooker, combine black beans, kidney beans, garbanzo beans, tomatoes, corn, shallot,  and carrots. Season with chili powder, parsley, oregano and basil. Cook for at least two hours on High or 6-8 hours on low.

Midsummer Twilight Supper on a Winter's Night

    Arnauld and I decided to make dinner tonight.  He originally wanted to try and make a steak sandwich he saw in a Giada cookbook, but we went out to dinner last night and he had steak.  It was his job today to decide what we would make tonight.  He decided on a Midsummer Twilight Supper...on one of the coldest night's this season.  This meal comes from a cookbook I have called 20 Minute Dinners.  I've made this meal a few times and it's always a bit hit.

Pecan Crusted Chicken 

 Ingredients
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 egg beater with 2 tbsp water
1 1/2 cup ground pecans
6 thin chicken cutlets
1 tbsp smart balance butter
1 tbsp vegetable oil

Method

1. Preheat over to 300 degrees.  Mix flour, salt, and pepper on a plate.  Place egg mixture in a shallow bowl.  Place pecans on a plate.  Dix cutlets in flour mixture, shaking off excess.  Coat with egg mixture and dip into pecans.
2. Melt the butter into the oil in a large nonstick skillet over medium heat.  Add 2 cutlets; cover and cook until brown (about 3 minutes).  Turn, cover, and cook until browned.  Remove to shallow baking dish.  Keep cutlets warm in oven while cooking remaining.

Curried Apricot Sauce

Ingredients

1 Tbsp vegetable oil
1 shallot, finely chopped
1 tsp curry powder
1/4 cup red wine (I've used this before but didn't have an open bottle tonight.  It was fine without) 

2 Tbsp apricot preserves
1 cup mayonnaise
Fresh lemon juice to taste

Method
Heat oil in small skillet over medium-high heat.  Add shallot and saute until tender, about 3 minutes.  Stir in curry powder and cook for 1 minute.  Add wine and preserves and stir until blended.  Cook 1 minute.  Remove pan from heat and stir in mayonnaise.  Season with lemon juice.

The book also suggests serving this meal with rice.  We cooked up some jasmine rice and added some frozen peas.

    The plan for tomorrow is to break out the crock pot in order to make lunch for next week.  Stay tuned for vegetarian chili!