Chocolate Chip and Peppermint Crunch Crackles

I know, it’s late for a post such as this one, but I wanted to mention one of my favorite cookie discoveries of this Holiday season— Chocolate Chip and Peppermint Crunch Crackles.

I copied this recipe from Laura’s blog over at A Spiced Life. I have always loved the flavor combination of chocolate and peppermint. My Mom encouraged my baking, when I was a kid, and my favorite cake was chocolate with a peppermint-flavored buttercream frosting. My poor Dad, however, is not a fan of peppermint so I would be requested to frost only 2/3 of the cake; he would then squirt some Reddi-Whip on his plain, unfrosted slices…

My first batch, a double, was not enough and I needed to make another. First note, if you do make a double batch, after melting the chocolate and butter, add the crushed peppermint and then transfer it to a large bowl (I used my KA). The batter is too dense, when the ingredients are doubled, to hand-mix.

Next, instead of crushing those round peppermint candies (which are rather thick) I used mini candy canes. This worked great, I used my small food processor, although removing the static-charged cellophane wrapping challenged my patience. ;)

I tried a few variations on “finishing” these cookies. Laura said that pressing the crushed peppermint into the cookie after baking didn’t work very well, so I didn’t even try it. I rolled the unbaked dough balls in powdered sugar prior to baking, but the powdered sugar clumped and, when baked, the cookie was covered in a sticky, uneven coating of it. What worked best, for me, was rolling the dough in my hands then pressing the tops of the balls lightly into a saucer of snowflake-shaped sprinkles.

After baking, I allowed the cookies to cool for 5 minutes, then sifted powdered sugar over.

These are delicious—fudgey, dense, with an almost brownie-like flavor. And nicely “pepperminty”!

My changes are noted below in italics.

Chocolate Chip & Peppermint Crunch Crackles
Adapted from Bon Appetit

8 ounces bittersweet or semisweet chocolate (I used half dark chocolate and half semisweet)

1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 oz unsweetened chocolate, chopped
1/2 cup finely crushed red-and-white-striped hard peppermint candies (or 22 mini candy canes, crushed)
6 1/2 T sugar
3 large eggs
2 t vanilla extract
1 t peppermint extract
1 1/2 cups all purpose flour
3/4 t baking powder
1/4 t salt
1/2 cup (about 3 oz) semisweet chocolate chips
1/4 cup Andes peppermint baking chips (I didn’t have these, so I used semisweet chips)
Coarsely crushed peppermints (didn’t use)
Powdered sugar

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 the 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 in to the chocolate mixture. Fold the chocolate chips and Andes baking 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 oven 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. (Mine didn’t exactly get cracked on top, but they were done when the edges looked dry and the centers were still a bit soft)

Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely.

Well, this is it until after Christmas. I try my best, every year, to be organized and, every year, I find that I didn’t do so well… :)

Happy holidays, everyone!

Roasted Pear and Butternut Squash Soup

I had big plans of posting several recipes from our anniversary party, and also the many cookie recipes I've made this year. Unfortunately, because I am making all those cookies, and trying to get everything done before Christmas (6 days! gulp!), this will not be possible.

The cookie recipes will wait until next year (would it be possible to be organized enough to write the posts in January, then actually remember to post them next November??? Could I possibly do that??? :)


This will most likely be my final post before Christmas. We leave to visit my parents' next Tuesday and will not return until Saturday.


For the first course at our anniversary party, I chose Eating Well's "Roasted Pear and Butternut Squash Soup. Heaven. Roasting the pears and squash really brought out their flavors, and the soup has a sweet, caramel-y note from the roasting process. I served with crumbled gorgonzola on the side since Jack claims not to like blue cheese.


It was an easy, elegant soup, perfect for an everyday dinner (served with salad and bread) or a special occasion multi-course meal. I made it 3 weeks ahead of time, so it was in the freezer and ready to be thawed and heated-- couldn't have been a better choice for an easy and delicious first course!



Roasted Pear-Butternut Soup with Crumbled Stilton

Makes 6 servings, 1 1/3 cups each

Ingredients

2 ripe pears, peeled, quartered and cored
2 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium tomatoes, cored and quartered
1 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
½ teaspoon salt, divided
Freshly ground pepper to taste
4 cups vegetable broth or reduced-sodium chicken broth, divided
⅔ cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion greens

Roasted Pear-Butternut Soup with Crumbled Stilton Ingredients Cont.

Roasted Pear-Butternut Soup with Crumbled Stilton Instructions

1. Preheat oven to 400°F.
2. Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.
3. Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt.
4. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).

Roasted Pear-Butternut Soup with Crumbled Stilton Instructions Cont.

Roasted Pear-Butternut Soup with Crumbled Stilton Tips

Roasted Pear-Butternut Soup with Crumbled Stilton Tips Cont.

Roasted Pear-Butternut Soup with Crumbled Stilton Nutrition Information

Per serving: 236 calories; 10 g fat (4 g sat, 5 g mono); 11 mg cholesterol; 34 g carbohydrate; 6 g protein; 6 g fiber; 721 mg sodium; 721 mg potassium.

Nutrition bonus: Vitamin A (350% daily value), Vitamin C (70% dv), Potassium (21% dv), Calcium (20% dv).

2 Carbohydrate Servings

Exchanges: 1 starch, 1 vegetable, 1/2 fruit, 2 fat

I may be able to make it back here for one more pre-Christmas post... I have a chocolate-peppermint cookie which I just have to share!

Pear Cranberry Vinaigrette

Because of our anniversary party, I allowed my holiday preparations to slide. Horribly. Yesterday I decided that, no matter what the cost to my sanity, I would complete all of my gift purchases today. I was not looking forward to this, as I am not normally a "shopper". Last year I did most of my shopping online, but this year I waited too long.

Today was a complete surprise. The traffic was horrible. The weather was rainy, then snowy, then a mixture of freezing rain and snow. The stores, for the most part, were crowded and way too warm. But, quite unexpectedly, my day was made almost enjoyable by several very nice salespeople.

The woman at the jewelry counter who assisted me in choosing a gift for my Dad to give my Mom, then gave me a 20% off coupon as I checked out. A $190 heart-shaped pendant, after the sale discount, a "one day only" discount, and that 20%, cost $60. :)

The young man who checked me out in Circuit City who, when he asked if I found everything I wanted and I replied that, no, I would have to drive 20 miles to pick up an item which they were out of, called his manager over. They figured out that an assistant manager, who lived near that store, could stop by on his way into work tomorrow and pick it up. Jack will drive a much closer distance and get it tomorrow.

I was checking out in Wal Mart and the cashier had trouble scanning some metal cookie trays. The wrong price came up, had to be cancelled, then it happened again... I must have looked a bit frazzled (it was the last stop after almost 7 hours of shopping) so she gave me the tray for free. Yes, $1.50 is not a big deal but it was nice of her.

A woman who was working the floor in Target went out of her way to look for an item which was supposed to be on sale, but the display was empty. She didn't find any in the back, so she went up to the front of the store and there was a raincheck waiting for me at customer service after I checked out.

It's absolutely heartwarming how the kindness of strangers, and those strangers who were working in retail a week before Christmas, made such a difference in my day. And I thank them all.

Okay, now a recipe. There is no photo, but it's not difficult to imagine how pretty a dark-pink, creamy vinaigrette will look in a decorative cruet on your holiday table.

I found this recipe years ago in Jane Brody's Good Food Gourmet book. It originally called for raspberry vinegar, but I found that planning to make cranberry vinegar a few days in advance is worth the extra time.

Of course, since two cups of this salad dressing contain only 1/4 cup of oil, it is a healthy alternative to heavy salad dressings, and a welcome addition to a normally calorie-laden dinner menu...


* Exported from MasterCook *

Pear-Cranberry Vinaigrette

Recipe Adapted From: Jane Brody
Servings: 16


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup white wine vinegar
1/4 cup cranberries -- fresh or frozen
10 ounces pear -- very ripe, about 2 medium
1 tablespoon Dijon mustard
1/4 cup cashews, dry-roasted -- unsalted
1/2 cup walnut oil -- can substitute canola oil
1/2 teaspoon sugar
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon ground white pepper

In a small saucepan, heat the vinegar to simmering. Add the berries and, over medium heat, bring to a boil, stirring constantly. Turn the heat tovery low, cover, and simmer for 5 minutes (stir occasionally). Remove from heat, cool, and pour into a clean glass container. Cover and set at a cool room temperature for 2-5 days. Strain before using.

Peel, core, and dice the pears. Place in a food processor or blender. Add 1/3 cup of the cranberry vinegar and remaining ingredients. Process until smooth. Adjust seasonings.

Keep refrigerated for up to 2 weeks.

Yield:
"2 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 8g Total Fat (1g saturated); (80% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Memories of a wonderful party; Ruby Sippers

There have been many times in my life where I have wanted to go back in time, live through a moment, an experience, one more time, and be able change it for the better. I’m hoping that most other people want to do the same at one occasion or another, and that I’m not the only one who feels is way. But also, there are those events which I would just like to relive, ever and over, as they occurred. Last weekend had many of those “relivable” moments stuffed in a 20-hour period.

We had a small party at our lake house to celebrate Jack and my 25^th wedding anniversary. Because it was small, and we wanted something nicer than we could determine would be possible using a caterer or restaurant to provide the food, I spent a few weeks planning a rather easy (yet elegant!) menu. We cleaned the house, and decorated the heck out of it (as Jack said). At times, I thought as though I had made the wrong decision as, along with Thanksgiving and the upcoming Christmas holidays, there seemed to be way too much stuff to pack into each day recently. But I slogged through and, well, it was definitely worth it.

What I would really like to do is have a sort of rewind button for those occasions in life. There were several moments during this past weekend when I would like nothing more than to experience them again.

The lake house was dressed up in its rustic, lodge-y splendor. Karla had brought over an armful of hemlock branches and holly which I used to make a centerpiece then, with what was remaining, I proceeded to decorate the sideboard, mantle, etc. There were candles and tiny white lights everywhere. The stone fireplace wall and the red oak posts and beams just seemed to glow. Our lake house is not large, in fact if there are more than 6 or 8 people there at any one time it can feel rather crowded. But the high ceilings and large windows overlooking the lake give it a sense of spaciousness. And last weekend, with the trees bare, the lake icy, and snow on the boulders and rocks outside, it was the perfect, absolutely perfect, setting for this winter celebration.

Three of our guests had a rather bad trip down. Jack and I were unaware until they called en route, but a series of unexpected snow squalls had caused traffic delays and numerous accidents. So, of course, by the time that they arrived, they were more than set for a party! Our other two guests are neighbors, and they were at a Christmas party before they arrives, so both of them were in celebratory moods as well.

I can picture this all in my mind. The greenery, the twinkling lights and candles, our friends gathered around, drinking and laughing. I just want to keep it forever, somehow, so that I can rewind and play the various scenes over and over again.

I have to admit that this was probably my best all-around effort, and I am so thankful that it all went off without a hitch (except for Jack knocking a wine glass off of the counter onto the stone floor, but in the merriment of the evening, it was barely noticed).

My menu was:

Cocktails*

Sparkling Citrus Punch

Ruby Sippers

Lucy's Sidecar

Appetizers

Assorted Crackers with

© Dutch Gouda with Walnuts

© Cranberry Chevre

© Pesto-Dried Tomato Torta

© Tuscan Cheddar

Spinach Dip with Crudités

Mini Crabcakes

Mushroom Turnovers

First Course

Roasted Pear & Butternut Squash Soup w/ Gorgonzola*

Salad & Bread

Mixed Field Greens* with Pear-Cranberry Vinaigrette*

Ciabatta*

Main Course

Lobster Ravioli in Pink Sauce*

Butternut Squash Ravioli with Sage Brown Butter Sauce*

Gorgonzola-Walnut Ravioli with Butter*

Artichoke Tortellini with Tomato Cream Sauce*

Dessert

Dark Chocolate Cake* with Milk Chocolate Mousseline*

Champagne

And yes, it was easy because I made only those starred items (the pasta was frozen and I pre-prepared the sauces), and mostly everything except the pasta was made ahead of time.

I would like to provide all of the recipes and photos, but that would take a very long time, in a season where my time is very tight. So I will hit on the highlights.

First, the Ruby Sippers. Featured in Cuisine at Home magazine in December 2006, this was a perfect cocktail for such an occasion. A cranberry syrup, infused with orange, was mixed with an Italian sparkling white wine.

Ruby Sippers

Makes 6

1 ½ cups fresh or frozen cranberries

1 cup cranberry juice cocktail

1 cup sugar

rind and juice of 1 orange

1 bottle sparkling white wine, such as Prosecco

Pulse cranberries & juice in a food processor until the berries are coarsely chopped. Heat in a saucepan over medium heat, stir in the sugar, rind, and juice until the sugar dissolves. Cook until syrupy, stirring frequently, for 10 minutes. Cool to room temperature. Strain. (I refrigerated this for 2 days)

If desired, rub the edges of a champagne flute or white wine glass with a wedge of orange. Dip the rim into red sugar and turn a bit to coat. Pour 2 tablespoons of syrup into the glass, then top with sparkling wine. Garnish with a few whole, fresh cranberries, if desired.

With any luck, I’ll be more productive in the next few days that I anticipate, and will be able to post a few more of the recipes.

Crustless Pumpkin Pie

I will be absent for the next several days, but for a good reason.

Next week is our 25^th wedding anniversary. After considering a few options, we decided to host a small dinner party at the lake house to celebrate. I’ve never hired a caterer, or a restaurant, to provide food for a party, but we decided that it would be appropriate to do so for this occasion. Well, that didn’t work very well. We couldn’t decide on the type of food, or the caterer/ restaurant, and so it was eventually decided that I would make the meal. It would be an easy, mostly made-ahead dinner. Nice thought, wasn’t it?

The resulting menu features a mix of purchased items, plus some which are made ahead, and it is supplemented with a few things to be prepared at the last minute. Really, it seemed like a good idea at the time, but now I wish I had held out for my choice of restaurant to provide our dinner! I should have known, I can’t do anything simply and easily. I over-do everything, make it into a production. I mean, we are having three different types of ravioli and tortellini!

Tomorrow we shall pack up and go to the lake house, to host our party on Saturday evening. I have baked the cake and the bread which are now in the freezer. I squeezed 2 cups of lemon juice, two cups of lime juice, and pureed mandarins for one before-dinner cocktail; made a cranberry-orange syrup for another. The ingredients for the non-alcoholic punch are ready to go as well. Two weeks ago, while we were spending the weekend at the lake house, I made a roasted pear and butternut squash soup and put that in the freezer along with the stuffed pastas (which I bought! See, it was easy on me!!!). The pomodoro sauce for the tortellini has been made as well, but the other 3 sauces will have to be prepared prior to serving.

I couldn’t find cranberry vinegar at the store for the pear-cranberry salad dressing, so I whipped up a quick substitute (basically heating white wine vinegar, then steeping chopped cranberries in it for a couple of days). I have made the cake frosting as well. I should be in good shape, but as I obsessively go over and over the lists, I am still afraid that I may have forgotten something!

Anyway, the next few days are going to be very busy and I will not be posting until next week sometime. Wish me luck! :)

One last food post, though, before my "vacation".

I was so “into” the party preparations, and decorating our farm for Christmas, that I made a very basic Thanksgiving dinner this year. These were all tried-and-true menu items except dessert.

I am not a big pie fan. Probably because I know how many calories and how much fat is in the crust! Pie crust, not my favorite thing any longer. But I love pie filling, especially pumpkin pie filling. With whipped topping, it’s such a wonderful thing. So this year, I made the filling and baked it in 6 ramekins.

Each serving was topped with a generous dollop of cool whip lite, and sprinkled with chopped, toasted pecans. And nobody missed the crust. :)

Later!

Chicken Pumpkin Curry

Now here’s a different use for that pie pumpkin!

I rarely buy the little buggers, they are so difficult to peel, but I will be more regular about purchasing these now. This pumpkin curry recipe rocks. It is fragrant, delicious, warming, and perfect for a cold evening. To make it a vegetarian dish, the next time I will replace the chicken with chickpeas. This is a really quick recipe, if you forget the time that it takes to peel the pumpkin.

I find that it is best to remove the stem, place the pumpkin stem side down on a cutting board, use a large, heavy knife to cut in half. Scoop out the seeds and scrape the fibers out a bit. Then cut each half in half again, and peel using a Y-peeler. Good luck! And be careful...

Serve over steamed basmati rice.

* Exported from MasterCook *

Chicken Pumpkin Curry

Recipe By: Vicci

Servings:4

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil
12 ounces boneless skinless chicken breast -- diced into 1/2" pieces
9 ounces chopped sweet onion -- about 2 cups
3 medium garlic cloves -- minced
1 teaspoon curry powder
3/4 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne -- or ground chipotle (for a smoky taste)
1/8 teaspoon ground cloves
2 pounds pumpkin -- peeled, seeded, chopped into 3/4" cubes
14 ounces canned diced tomato -- undrained
3 cups low sodium vegetable broth
1 cup light coconut milk
salt and pepper to taste
4 tablespoons chopped fresh cilantro
2 tablespoons cashews, dry-roasted -- chopped
1 large lime -- cut into 4 wedges


Heat the oil in a large saute pan over medium heat. Add the diced chicken and cook, stirring, until opaque (about 3 minutes), add onion and cook for 4 minutes, stirring often. Add garlic and cook for another minute.


Sprinkle the spices over the chicken mixture and stir for a minute until fragrant. Add the pumpkin, stir for a minute, then add the tomatoes, broth, and coconut milk.


Bring barely to a boil, turn the heat to low, cover and simmer for 15 minutes. Season with salt and pepper. Serve each portion with cilantro and cashews sprinkled on top, with a wedge fo lime to squeeze over.



- - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 10g Total Fat (3g saturated); (25% calories from fat); 34g Protein; 33g Carbohydrate; 49mg Cholesterol; 745mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Okay, I am noticing on previous posts that I make a lot of meals which are served in my stark white Pfaltzgraff soup bowls! Taking photos of food in these is difficult because the white is such a contrast to the food and I just don't know enough about food photography to adjust my camera settings (also, Jack is really patient about waiting to eat until I've photographed our meal, but sitting there while I adjust the camera may just be too much!). After the holidays are over, I shall seek out some new rimmed bowls. In colors. Oh good, a reason to shop for kitchen stuff!

Jane Brody's Lentil Potato Stew

Our weather has been unseasonably cold lately, and I find myself craving nice, thick stews to warm myself up. For the past several years, this has been one of my favorite stews. It is thick and hearty and very healthy. We love Indian food, and the way this stew is spiced is very similar, so I either serve it over rice or with Trader Joe's tandoori naan.


Be certain to use brown lentils. The tiny French green lentils are too small (for me, anyway, the mouth-feel is too similar to "grains") and the red lentils fall apart and turn to mush. Brown lentils seem to be "sturdier". I also changed one part of the original recipe to use vegetable broth (the low-sodium variety) instead of water because it tastes better.


And add a dollop of nonfat plain yogurt on top (I would have liked to use minced fresh cilantro, too, but none was to be had).


Okay, now I have to admit that I make a double recipe just for the two of us, we enjoy it so much. There's nothing better for a quick lunch (I make the rice in advance, too) and the stew will keep for several days in the refrigerator, only becoming better as the flavors meld.




* Exported from MasterCook *


Lentil & Potato Stew

Recipe By : Jane Brody
Servings : 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup lentils -- brown lentils, not red or the small green French type
4 cups low sodium vegetable broth
1 large bay leaf
1 tablespoon olive oil
1 pound white potato
1 cup chopped onion
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
14 ounces canned diced tomato -- undrained
2 teaspoons garam masala
1 teaspoon sugar


In a medium-sized saucepan, combine the lentils, broth, and bay leaf. Bring the ingredients to a boil, reduce the heat to medium-low and simmer for 15-30 minutes (depending on how old the lentils are) until they are just tender. Remove from heat, take out and discard the bay leaf, and set aside but do not drain the broth.


In a Dutch oven or large nonstick saucepan, heat the oil briefly and add the potatoes. Cook, stirring often, for 4 minutes.

Add the chopped onion and turmeric and continue to cook for an additional 4 minutes, stirring often. Add the remaining ingredients (cumin through sugar). Season with ground black pepper to taste .Bring to a boil, reduce the heat to medium-low, and cook for 15 minutes, or until the potatoes are tender, stirring occasionally. Add more water if stew seems to be too dry.


Serve with dollops of nonfat plain yogurt, if desired.


Source:
"Good Food Gourmet"
Yield:
"8 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 235 Calories (kcal); 3g Total Fat; (10% calories from fat); 18g Protein; 36g Carbohydrate; 0mg Cholesterol; 539mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


NOTES : Serve over steamed basmati rice or with naan



Brody also points out that you can make a reasonable facsimile of garam masala by combining equal amounts of cardamon, cumin, cinnamon, coriander with smaller amounts of ground cloves and black pepper. I use Penzey's garam masala.