Chocolate · Desserts

Christmas Chocolate Cookies

I have decided that this Christmas season, every recipe will have the “Christmas” in it. That way, not only will it remind me that each and every day I need to be focused on the “Christ” in Christmas but also, it just makes the recipe sound so much better. Take these cookies, if they were just called Chocolate Cookies, you would just think, “hum…another chocolate cookie recipe” but calling them Christmas Chocolate Cookie, well…..you get the idea…just sounds so much “cookie classy”!

Actually I got these out of the Martha Stewart Cookie Recipe book and just made them this morning. They are easy and will pack beautifully if you are needing a cookie to box up to send to friends or family.

2 cup plus 2 tables flour

3/4 cup unsweetened cocoa powder (dutch-process such as Hershey’s)

1 teas baking soda

1/2 teas salt

1 1/4 cup unsalted butter, room temp

2 cups sugar

2 eggs

2 teaspoons vanilla

And a partridge in a pear tree….oops, got carried away there for a minute.

Sugar for rolling the balls of dough in before baking.

Sift together flour, cocoa powder, baking soda and salt into a mixing bowl. (I have to admit, I never sift this mixture, I just stir in really well with a fork or knife until it is mixed)

In a large mixing bowl, beat butter and sugar on medium until light and fully. About 2 mins. Add eggs and vanilla and beat to combine. Reduce speed and gradually add the flour mixture until all is blended. Wrap plastic over bowl and set in fridge for at least one hour.

Preheat oven to 350.

Shape dough in 1″ balls. Roll each ball in sugar. Place on baking dish lined with parchment paper about 2″ apart.

Bake until set, about 10-12 min.Transfer to rack to cool. Cookies can be stored between layers of waxed paper in an airtight container at room temp up to a week. If you house is like ours, they won’t last 2 days.

Daily Thoughts

Countdown to Christmas

Hope you have noticed the new look to the blog. When my son was here for Thanksgiving, he helped me to put a new look to the homepage. I am so grateful to his computer knowledge, while I do good to just write on the blog. Thanks, Jason, I love the look and the pictures of the desserts, just makes me want to get in the kitchen and bake.

It is now 4 weeks from today until that magical morning when, if we have small children, we awake to shrills of laughter and delight. If we are in the season of life that allows us to actually sleep past 8 because the children are either older or gone out of the house, we awaken to just the opportunity to sit beside the Christmas tree and remember special years of the family gathering around the tree. Isn’t it odd, when we have the children under our roof, they wake us up at 5:30 a.m because they cannot wait a minute longer to see what Santa has brought. We think, “oh how nice it will be when they are older and we can sleep in past 8 on Christmas morning sitting by the tree with a cup of coffee all the while listening to carols on the “iPod” (notice I didn’t want to sound too old and say “radio”)”.

Then, when they are teenagers, we have to threaten them with”you will have your iPod, computer and iPhone taken away, unless you get out of bed right now so we can have Christmas morning”.

Then the season of  wishing that they would grow up just a little more to where they will “appreciate all we are doing to make their Christmas special” Why, do they not realize that I shopped and shopped just trying to pick out the perfect present” only to find out since it was purchased, there is already a “new and improved” version.

Then the years come that we are empty nesters. We are now able to sleep in until 8, but because we go to bed so early now, we awake on our own at 6:00 a.m. As we head to the living room to turn on the lights to the tree and Christmas music. it still doesn’t make the longing of wanting a full house again,  go away. The longing for just one more year that we could have little ones back in the bedrooms, waking us up at 5. Or maybe just one more year of teenagers, sleeping so soundly that we have to turn up “Santa Got Run Over By a Reindeer” just to irritate them out of bed. That was always one of my most favorite ways to irritate them. Oh for the good times.

This year, I am learning to be content in whatever season of life I am in. Yes, I will sit by the tree and reminisce about Christmases’ past. I will give thanks to God for the years when we did have to stay up until midnight to put together trikes, or desks or train sets. The years of trying to get them all to sit down together for Christmas breakfast before they took off in their own cars to go show off their new clothes to friends will be remembered. But it is also very nice to sit with my husband, listening to”O Holy Night” while we enjoy the quiet of Christmas. We will give thanks for all the wonderful memories of children, teenagers and our parents being crowded into our house. When we have had enough quiet, we will quickly get ready to join our adult children at their house. It is now time to pass the baton to them to begin their traditions and memories of Christmas in their own homes.  We are adjusting quickly to the “passing the baton”. After all, we now, for the first time in years, are truly in control. We can leave whenever we want and head home to the quietness of Christmas as seen only through the eyes of grandparents.

The memories of Christmas past are absolutely wonderful but the new memories that will be made, maybe in a different way, are just as priceless. And because we can approach Christmas morning after having a great nights sleep, while visions of sugarplums danced in our heads, we will be so excited as the little ones jump up to greet us, with the sparkle of Christmas in their eyes.

So Christmas Countdown begins with renewed hope, renewed excitement and renewed love for our precious family who we love so much. Let the celebration begin! Noel and Frosty,

PS…that is now how we irritate our children, we change our names the day after Thanksgiving until Christmas, even on our phone answering machines and everything we sign (except the checks we send to them, we tried that, but the bank sent them back and the kids threatened to send us early to the nursing home if we did it again)

Daily Thoughts

Post Thanksgiving Blues

It’s almost here, the hour that both cars will pull out of the driveway and head home. Back to reality. Back to cooking for two. Back to having no toys to step over, no dishes in the sink, after I have cleaned up 14 times since lunch. No background Little Einstiens, no sharing my iPad, well, actually we didn’t share, I haven’t seen my iPad since last Monday. No Pop Tart crumbs to vacumn up. No cookie crumbs in our bed because all the little darlings wanted to lay in our bed and watch cartoons. Wait, why am  I getting depressed? Because with all of that, comes the cutest little voices telling me that “dats otay, Nana, I fine” when one of the other kids ate the last chocolate chip muffin. Or, “Nana, I wuv you so much” or, “I wish I could just stay here”. All those precious words are what make all the afore mentioned things worthwhile. So even though it will be nice to not have to “share” the iPad, or only cook for 2, the day after they pull away to head home will be the day that we begin to plan our trip to visit them in 4 weeks for Christmas. After all, the Thanksgiving blues would turn into a Blue, Blue Christmas without them. We love you guys and are so thankful that you were here this year and helped make new memories that will stay with us forever, especially the pen marks on the couch, the sticky gum that won’t come out of the carpet, the broken expensive pumpkin that won’t sit in the middle of the table anymore…..Oops, sorry, guess I did have  a little more Holiday Stress than I  thought. Well, we truly are thankful for each and every memory we have for Thanksgivine 2012, good and bad. Our family has come to accept the fact that our holidays relate more to Clark Griswald than to Norman Rockwell. We are signing off from Peter and Penelope Pumpkin to Frosty and Noel as of today…..The Christmas Countdown begins now!

If any of you have any funny Thanksgiving Dinner stories, please share them with us. Would love to hear from you.

Desserts

Soft Molasses Cookies

At this moment, the house is quiet. The kids that are already here have gone to Universal and the rest won’t come in until tomorrow. Thought I would take advantage of this quiet afternoon and get the cornbread made and get some cookies made for the rest of the week. After all, pumpkin and/or pecan pie just doesn’t travel well, when we are out exploring and taking little field trips the next few days. So these cookies will be just perfect for car trips to malls, Starbuck runs, and going to the Hollywood sign to take our picture with the gang. I have threatened them with no homemade rolls, no whipping cream for the pies and no olives to stick on the ends of their fingers and play olive puppets, (Oh, I forgot that threat is for the younger ones who still think that it’s not a real holiday unless they can eat the olives off the ends of their fingers) unless they go with me to the HS for a picture that we can use to make our Christmas card. Just thought it would be nice to be different this year. These cookies are a great new addition to our holiday feasts.

3/4 cup butter, melted (cooled but not reset)

1 cup white sugar

1 egg

1/3 cup molasses

1 3/4 cup flour

2 teas baking soda

1/2 teas salt

1 teas cinnamon

1/2 teas each cloves and ginger

1/4 teas ground nutmeg

1/2 cup white sugar (for rolling the cookie balls in before baking)

Mix together 1 cup sugar and the egg until blended. Add the butter and molasses.

In a separate bowl, combine the flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Mix well.

Add flour mixture to the wet ingredients 1/2 cup at a time and blend together. If the dough is too moist, you can add up to a 1/2 cup more flour. Cover the dough and refrigerate for at least an hour.

Preheat oven to 375.

A small cookie scoop works well for making the cookies the perfect size. Roll each ball in white sugar and place on a cookie sheet lined with parchment paper about 2″ apart.

Bake for 7-9 min or until tops are lightly cracked. Leave on cookie sheets 1-2 min and then remove promptly to wire racks to continue cooling (this is when I usually sample about 5 of them, because they taste so good while warm)

Store in an airtight container when completely cooled. (It’s nice to have a little snack bag of these little darlings in the top drawer of the night stand, so when you are reading in bed, you can just reach over and get a cookie without having to get out of bed) Now that’s the way to read in bed.

Breads · Cakes · Desserts

Sour Cream Pumpkin Coffee Cake

If you are like me, your pantry has about 5-8 cans of pumpkin just sitting there waiting to be used in all types of new and exciting recipe this week. When I came across this one, it just yelled out to me, “make me, make me” so I did. It has a delicious streusel topping that just makes it even more delightful to serve for breakfast, coffee or dessert with a scoop of pumpkin ice cream or dollop of whipping cream.

1/2 cup butter

3/4 cup sugar

1 teas vanilla

3 eggs

2 cups flour

1 teas baking powder

1 teas baking soda

1 cup sour cream

1 3/4 cups (16 oz) can of Libby’s Solid Packed Pumpkin

1 egg slightly beaten

1/3 cup sugar

1 teas pumpkin pie spice

Streusel:

1 cup brown sugar, firmly packed

2 teas cinnamon

1/3 cup butter

1-2 cups chopped pecans (your preference)

Cream 1/2 cup butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs and beat well. Combine flour, baking powder, baking soda and add these dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice.(DO NOT ADD THIS TO BATTER, YOU WILL BE SPOONING IT OVER THE BATTER). Spoon half of batter into a 9×13 greased baking dish. Spread to corners. Prepare Streusel as directed (see below). Sprinkle half over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake in slow oven at 325 for 50-60 min or until toothpick comes out clean.

Streusel: Cut 1 cup brown sugar, 1/3 cup butter and 2 teas cinnamon together with pastry blender until blended and looks like crumbs. Stir in pecans.

Breads

Easiest Homemade Rolls EVER!

When I had some ladies over for dinner last Tuesday, they could not believe that we were having homemade dinner rolls. A couple of them wanted to know what brand they were because they said that they were the best and wanted to buy them for Thanksgiving. When I told them they were homemade their response, hum…let me see if I can get the “new jargon” term, SHUT UP!!!! So I did. I thought they were telling me not to talk, but I soon found out that that meant “wow, they are great.” These young folks today. When they told me to “shut the door” I thought maybe they were cold so I went and closed the door to the hall, only to find out that that was a term of surprise and approval. Since they requested the recipe, I am posting it and can’t wait to hear back from those who will try them. They truly are so easy and taste delicious.

2 pkg of yeast

1 cup warm water

1 egg

1/2 cup sugar

1 teas salt

3 1/2 cups flour

Grease glass bowl.. Set aside. Mix yeast and water, in a bowl and stir until yeast is dissolved. Add all ingredients in order given. Stir in flour last as you might just begin with the 3 cups and add a little at a time until the dough is soft, workable and pulls away from the sides of the bowl. (I usually just use a total of 3 1/4 cups flour, but save the other 1/4 cup to sprinkle over the counter, or waxed paper to roll dough out.)

Place dough in there greased glass bowl and lay a dish towel over the top. Put someplace that is warm with no drafts and let rise for about 1 hour, sometimes, depending on the temp of your house, it might take longer, until dough has doubled in size. When it has, place dough on floured surface and knead for about 2-3 minutes. Roll dough out  to about 1/2″ and if you don’t have a biscuit cutter, find a size of glass that you can use to cut the rolls. Turn the glass over and using the open part of glass, cut dough into circles.

(You can either melt a stick of butter and using a pastry brush, brush butter all over the dough before cutting biscuits and then you will only need to place them in the dish with melted butter, not having to flip them to coat both sides.)*See next step.

Melt 1/2 stick of butter in a 9×13 pyrex pan. Dip each biscuit into the butter, both sides and when pan is full, repeat with another 8×8 square pan. Don’t crowd the biscuits as they will rise before you bake them. These 2 pans should hold all the biscuits you will cut.

Now, cover a second time and place in warm area to allow to rise again for about 30 min to 1 hour. Bake in preheated 400 degree oven until rolls are golden brown on top, about 20-25 min.  Serve hot. See, I told you these were SHUT THE DOOR easy!

Casseroles · Vegetables

New & Improved Green Bean Casserole

When I opened up my link to the Pioneer Woman’s blog  today and saw this recipe, I knew it would be on my table next Thursday. I have never been a real fan of the “casserole” that America feels like it is not really Thanksgiving without this sitting on the table beside the sweet potatoes. Thanks Pioneer Woman for upping the image of the infamous casserole. You are a winner in my books, as I know this dish will be.

  • 2 pounds Fresh Green Beans, Ends Cut Off
  • 4 slices Bacon, Cut Into 1/4 Inch Pieces
  • 3 cloves Garlic, Minced
  • 1/2 whole Large Onion, Chopped
  • 4 Tablespoons Butter
  • 4 Tablespoons All-purpose Flour
  • 2-1/2 cups Whole Milk
  • 1/2 cup Half-and-half
  • 1-1/2 teaspoon Salt, More To Taste
  • Freshly Ground Black Pepper, To Taste
  • 1/8 teaspoon Cayenne Pepper
  • 1 cup Grated Sharp Cheddar Cheese
  • 1 jar (4 Ounce) Sliced Pimentoes, Drained
  • Extra Milk For Thinning If Necessary
  • 1 cup Panko Bread Crumbs

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

 

 

Daily Thoughts

7 Days To Go

The excitement is building. Each and every time I am in the store, you can spot the people who think that they are in there for the last time before Turkey Day. They have their “list” in their hands and the smug look on their faces reveal that they think that they are so smart to be shopping the week before the grocery stores look like the blue light special hour at Kmart. But, that isn’t what it is all about. The last minute runs to the store to get the canned cranberry sauce or the marshmallows for the sweet potato casserole are the things that make it a real Thanksgiving. It’s all I can do to not say, “you might think this is the last time you will be in here before Thanksgiving, but I can tell from your grocery cart that you will be here at least twice before you sit down to Thanksgiving dinner”. Some of the most fun times at the grocery store are the last minute jaunts to pick up last minute things. You always see someone you know, and usually the “feeling is in the air” of holiday excitement. It is fun to see first time cooks shopping the night before buying the frozen turkey, never guessing that it won’t thaw out for 2 more days. Love to see the fights of shoppers grabbing at the last can of cranberry sauce, or looking for the bag of seasoned bread crumbs. There is always panic on their faces when they realize there is none left. I take advantage of their misfortune and calmly say to Randy, (of course so they can hear) “honey, do you think our 3 cans of cranberry sauce we bought the other day will be enough” I have been offered their first born for just one of my cans. So think I will go take a nap. I still have 7 days to plan the menu, buy the necessities and figure out which recipe I will use for the dressing. No need to get in a rush. After all, it wouldn’t be Thanksgiving without the  3-5 last minute trips next Wednesday to the grocery store.

Chocolate · Desserts

Chocolate Buttermilk Pie (Micah, this is just for you)

I couldn’t help but post this. One of my favorite pies is buttermilk. I don’t like buttermilk, but you never know this pie is made with it in there, for all the butter and eggs. I just saw this on Just A Pinch web page and it will be the next pie I bake this week.

 

2 unbaked pie shells
2 stk butter, room temperature

get recipes @ goboldwithbutter.com
3 3/4 c sugar
1/2 c flour
1/3 c cocoa powder
6 eggs
1/4 tsp salt (optional)
1 1/2 tsp vanilla extract
1 c plus 2 oz. buttermilk

Combine sugar and butter and mix until well blended. Beat in the eggs and mix well. Whisk in flour, cocoa and salt until mixture is blended. Add vanilla and buttermilk stirring until all is blended. You can mix all of this by hand or hand mixer if you desire. Pour into pastry shells and bake at 350 for about 45 minutes. Cool before slicing and adding delicious whipping cream to the top.

Breads · Casseroles · Chicken

Dinner For Moms

Tonight I am hosting a dinner for about 10 young moms who are so excited to be getting away from kids (and probably hubbies, but don’t tell the husbands that)  to come allow me to serve them. It is always a joy to have precious young women who are sleep deprived, frazzled and just tired of having to think up meals, carpool kids and all the while be attentive and trying to be a sweet, pretty wife. I hope that tonight when they leave, they  will feel loved on, waited on, with absolutely nothing to think about except what joy and fun they had just being “girls” for a few hours.

I can think of nothing better to feed them than comfort food. So the menu will be:

Homemade Chicken Mushroom Pot Pie, Dilled-Broiled Asparagus, Homemade Rolls, Salad and Homemade Peach Cobbler topped with Real Whipping Cream.

The Chicken Pot Pie is a new recipe that I am thrilled with the results. It begins with a cream sauce and was very simple, but tastes quite differently than most homemade pot pies. Try it during the holidays, it is such a great dinner for Fall nights and for impressing in-laws.

6 chicken breasts, baked and chopped (I sprinkle seasoning salt, pepper, onion powder, garlic powder and parsley on them before baking. Bake them using 2 cups water or chicken broth. Makes the broth much tastier)

Save 2 cups of the chicken broth that the chicken is baked in. Set aside.

Cook 4 medium potatoes, chopped with 5 large chopped carrots, until tender. Drain, reserving the liquid and set aside. (won’t you be glad when you get to sit aside).

Melt 1/2 stick butter in a skillet. Add 1 cup each: chopped onion and chopped celery. Add 1 8 oz package of white mushrooms that you have washed and sliced. Sprinkle Seasoning Salt, pepper and garlic powder to your liking while veggies are becoming tender. Set this aside.

In another skillet ( I know, I know, all the pots and pans that you will have to wash, but isn’t that what either a dishwasher or hubby is for?), melt 1 1/2 sticks butter. Add 2 tables dried or fresh parsley, 2 teas garlic powder, 1 teas dry mustard, pepper and seasoning salt to your liking. When butter is melted add enough flour to make a paste, stirring with a whisk all the time you are adding the flour so that it does not lump. When you have a gravy like paste, add the 2 cups left over chicken stock,1 to 2 cups milk (adding the milk 1/2 cup at a time, until you get a thick cream sauce) and stir until thick. Add 1 8 oz package of shredded cheddar cheese to this gravy and stir until cheese is melted. Add chopped chicken, and veggie-mushroom mixture to sauce.

Pour into a large casserole dish which you sprayed with Pam. Using canned biscuits, or crescent rolls (but do not roll them up, leave them as they come out of package), place them over meat mixture to cover. It’s ok to leave a little room between the biscuits or rolls, as they will expand. Bake  at 350 until mixture is bubbly and rolls or biscuits are done and lightly browned.