Key Lime Crackle Cookies

Posted in Cookies & Brownies & Bars, Desserts/Baking, Leftover Ideas by

Flavored with key lime juice and zest, and naturally colored with turmeric, these pretty cookies are easy to make.

The original recipe is from the Food Network magazine. The were tinted green, however, which is not the color of key lime juice, so I changed it to yellow by way of powdered turmeric. (You could certainly still use food coloring. If you do, add it with the lime juice and use about 4 drops.)

The dough needs to chill awhile in the fridge, so you can make it a few hours ahead. And another bonus — this is a good way to use up a bottle of key lime juice that you may have from making key lime pie or another dessert.

Makes 36-40

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground turmeric
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cups sugar
2 eggs
3 Tbsp. key lime juice
Zest of 1 key lime, if you have it
1/2 cup confectioners’ (icing) sugar

Whisk the flour, baking powder, turmeric, and salt in a medium bowl.

In the bowl of an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime juice (and zest). Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined.

Cover the bowl and refrigerate until firm, at least 45 minutes.

Heat oven to 350F/175C degrees. Line two baking sheets with parchment paper. Put confectioners’ sugar in small bowl.

Remove dough from refrigerator and roll tablespoonfuls into balls, then roll in the sugar mixture to coat completely. Arrange 2 inches apart on the baking sheets. (Don’t worry if the dough starts getting soft and sticky in your hands as you make the balls; still roll them in the confectioners’ sugar and they’ll come out fine.) Return the remaining dough to the refrigerator.

Bake 18-20 minutes, or until the base of the cookies turns ever so slightly golden. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

Hot Cocoa Cookies

Posted in Cookies & Brownies & Bars, Desserts/Baking, Holiday by

These cookies are a new Christmas favorite. They’re soft chocolate cookies with a big marshmallow in the center and cocoa frosting swirled on top to look like a delicious mug of hot cocoa. The marshmallow stays soft and stretchy long after they’re baked.

I got this recipe from the Glorious Treats blog a few years ago and tweaked it to give the cookies a warm-you-up-in-cold-weather look. The Food Network magazine has a slightly different version on the cover of its current Christmas issue, topped with crushed peppermints.

One thing to note before you start: The dough needs to be refrigerated for at least an hour before using.

FOR THE COOKIES:
1/2 cup unsalted butter
12 oz. semi-sweet chocolate chips
1 1/2 cups all-purpose (plain) flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 cups light brown sugar
3 eggs
1 1/2 tsp. vanilla extract
About 20 large marshmallows

FOR THE DECORATION:
Confectioner’s sugar (powdered or icing sugar)
Cocoa powder
Sprinkles

In a medium saucepan over low heat, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the sugar, eggs, and vanilla with an electric mixer on low speed until well combined. Add the cooled chocolate mixture and blend until just combined.

Add the flour mixture in several additions, mixing by hand after each one until just combined.

Scrape down the sides of the bowl, cover, and refrigerate at least 1 hour. The dough should be firm. If making the dough a day ahead, leave it out at room temperature for 30 minutes before using.

When you’re ready to bake, heat the oven to 325F/160C degrees. Line two baking sheets with parchment paper. Use a tablespoon, or a tablespoon-sized cookie scoop, to scoop dough; roll it in your hands to make balls, then flatten slightly as you put them on the cookie sheet. Arrange them 2 inches apart. Bake for 12 minutes.

While the cookies bake, cut the marshmallows in half. When the cookies are done, remove from the oven and lightly press a marshmallow half into the center (cut side down!). Return the cookies to the oven and bake another 3 minutes.

When they’re done, let the cookies cool for several minutes on the sheet, then transfer to a cooling rack.

When it’s time to decorate:
Mix a couple of cups of confectioner’s sugar in a bowl with just enough water to make an icing consistency. But be careful — add only a little water to start with and add more as you need to. A little water goes a long way! Then add enough cocoa to make the icing chocolatey — try a few big spoonfuls first, and add more if you want. If the icing becomes too thick, add a couple of drops of water and mix well.

Put the icing in a large Ziploc bag and snip off a small corner. Pipe the chocolate icing in a swirl over the cookies and add the sprinkles while the icing is still wet. Let dry, shake off the excess sprinkles, and enjoy.

Ice Cream Cake

Posted in Desserts/Baking, Other Desserts by

I had a lot of fun with this one, which was a birthday request from my daughter. She gave me free rein to make it however I wanted, as long as it had chocolate chip cookies and meringues on top, plus the ice cream of her choosing — in this case, mint chocolate chip.

I’d never made an ice cream cake before, and I didn’t know whether to make it all ice cream or include a layer or two of cake. There are so many variations out there! So I went with what I thought would be easiest — an easy-to-cut base layer of cake — and some ideas plucked from other dessert recipes, namely the cookie crumbs and chocolate drizzle.

The result was really yummy and indulgent. I piled it high with whipped cream and cookies. Everyone seemed to enjoy it, and I’ll be making this again. This can be made in any flavors you like — any kind of cake, ice cream, and cookies — and any size and shape, based on the cake pan you use. These are the instructions for the cake I made.

One layer of chocolate cake (from a mix is fine)
12 chocolate chip cookies, half of them crumbled (the cookies I used were about 3.5 inches across)
Chocolate syrup (a purchased ice cream sundae fudge sauce is great; something like chocolate Nesquik would also be good)
2 quarts (half a gallon) of mint chocolate chip ice cream (you’ll probably use less, but this amount is just in case)
Homemade stiff whipped cream
Small meringue cookies

Take the ice cream out of the freezer to soften. In the meantime, lay the cake layer on a plate. Cover completely with cookie crumbs, then cover liberally with chocolate syrup.

When the ice cream is soft enough, cover the cake with it and make sure it’s even on top. Freeze it immediately.

Right before serving, make the whipped cream and cut the remaining cookies into triangles or semicircles, depending on the size you want. Take the cake from the freezer and cover in lots of whipped cream, topped with the cookie pieces and meringue cookies. Drizzle with chocolate syrup and serve.

(If you want perfectly straight sides to your cake, make it in a springform pan and don’t remove the ring before assembling the cake. Only remove it at the end. Use parchment paper around the cake to make sure sure the ring will release without damaging the sides.)

Caramel Peanut Popcorn

Posted in Appetizers & Snacks, Desserts/Baking, Other Desserts by

This delicious candied popcorn includes salted peanuts and Reese’s Pieces, which is awesome on its own, but it’s the sugary molasses coating that really makes it. It tastes a little like Cracker Jack, but with peanut butter candies and slightly fewer peanuts.

The original recipe called for dark corn syrup, which I didn’t have, so I used a mixture of light corn syrup and molasses. Admittedly that’s a different taste than dark corn syrup, but I liked it better and the consistency worked just fine. Use dark corn syrup if you prefer!

With more than 15 cups of popcorn, this recipe yields enough to fill a really big bowl, perfect to set out at a party. Or, like I did in the picture, you could serve it in individual cups or bowls so everyone has their own big portion.

15 cups plain popped popcorn
1 cup plus 2 Tbsp. firmly packed dark brown sugar
1/2 cup butter
1/4 cup light corn syrup
1/4 cup molasses
1/4 tsp. salt
1 cup lightly salted dry-roasted peanuts
10 oz. package Reese’s Pieces

Heat oven to 325F/160C degrees. Line a large rimmed baking sheet with foil and spray with cooking spray, then spread popcorn on top in an even layer. Set aside.

In a small pot over medium-low heat, combine sugar, butter, corn syrup, molasses, and salt. Bring to a simmer, stirring constantly. Pour over popcorn and toss gently so every kernel is coated.

Bake 20 minutes, stirring halfway through. Add peanuts and bake 5 minutes more. Spread onto greased parchment paper and let cool, about 20 minutes. Break the pieces into a large bowl and add the candy.

(recipe adapted from Southern Living magazine, October 2015)

Roasted Golden Potatoes

Posted in Main Courses, Vegetables by

These roasted potatoes are slightly crispy on the outside and perfectly seasoned. I made them the other night with marinated filets of salmon, which I baked at the same time at the same temperature — 450F (230C) degrees. You could try this ginger honey salmon, another recipe that uses a 450F-degree oven. I strongly suggest using fresh cracked pepper for the potatoes, rather than just ground pepper, since it gives the potatoes just the right amount of spice.

The recipe uses Yukon Gold potatoes, which are about the size of large plums and have a thin golden skin. Total baking time is 40 minutes.

Serves 4

6 gold potatoes, cut into large chunks, about 1.5 inches
2 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly cracked pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder

Heat oven to 450F/230C degrees. Mix all the ingredients together in a large bowl, then arrange in a single layer on a parchment-lined baking sheet. Bake 20 minutes, stir the potatoes around, and bake for another 20 minutes.

Red Curry Chickpeas and Kale

Posted in Main Courses, Vegetables by

This is an easy and super-healthy side dish that also works well as a main, especially if you’re a veggie lover like me. Serve it with soft, warm naan bread and a squirt of fresh lime.

Serves 4-6

Olive oil
1 1/2 cans of chickpeas, rinsed and patted dry
4 garlic cloves, minced
1 lb. pre-cut and washed kale leaves
2 Tbsp. Thai red curry paste
Salt
1 lime, cut into quarters

Heat about 1 tsp. olive oil in a pan over medium-high, then cook the chickpeas until they’re crisp, about 5 minutes. Set aside.

In a Dutch oven over medium-high, saute the garlic until fragrant, then add the kale and stir. You may need to cook the kale in batches, letting the leaves wilt before adding more. Have a cup of water nearby and add some if the kale gets too dry as it cooks down.

Add the curry paste and stir, adding a little more water so the kale is neither too dry nor too wet. Cook until the curry paste is incorporated and all the leaves are bright green and wilted. Add the chickpeas and salt to taste.

Serve with warm naan bread and lime wedges.

Adapted from Food Network magazine.

Tostadas

Posted in Appetizers & Snacks, Sandwiches & Wraps, Vegetables by

I made these with my son the other night (he did most of the work!) and they were absolutely delicious. Everyone got two, and we served them with Mexican Tomato Soup. These are easy to make and fun to eat, too.

5 cups cherry tomatoes, cut in half
1 cup canned and drained corn
2 Tbsp. vegetable oil
1 tsp. chili powder
1/2 tsp. salt
1 cup refried beans
8 6-inch corn tostadas
1 cup crumbled queso fresco
1/2 cup fresh cilantro leaves (coriander), whole or chopped

Heat oven to 400F/200C degrees.

In a medium bowl, mix tomatoes, corn, oil, chili powder, and salt. Spread it in a large baking pan and bake until the tomatoes are soft, 20-25 minutes.

Spread refried beans on the tostadas and place them on foil-lined baking sheets. When the tomato mixture is done baking, spoon it evenly on top of the tostadas. Place in oven until the beans are warm, about 5 minutes.

Remove from oven and sprinkle the cheese and cilantro on top. Serve immediately.

The recipe is from “The Complete Cookbook for Young Chefs,” published by America’s Test Kitchen.

Poached Eggs

Posted in Breakfast/Brunch by

Making classic poached eggs is much less complicated than it may seem, and they turn out beautifully. Compared to the microwave method — which I still use sometimes, because it’s faster — this method makes eggs that are less dense and look like little clouds on your plate, which I just love.

  1. Add about 2 tablespoons of white vinegar to 4 inches of water in a deep pot. The vinegar helps the whites to coagulate. Bring the water to a simmer.
  2. Break the eggs quickly into the simmering water so they will all cook for about the same length of time.
  3. When all the eggs are in, hold a slotted spoon parallel to the surface and move it over the top of the water, which will keep the eggs from sticking to the bottom. Cook about 3 1/2 minutes or until the whites are firm.
  4. Remove the eggs with the slotted spoon. Put in cold water for a few seconds to stop the cooking and remove the vinegar.
  5. Put the eggs on a kitchen towel to soak up the water. Trim off any loose whites. Serve immediately.

This is the first recipe I have in the “breakfast” section of my binder, which means it must have been one of the first I clipped from the paper, sometime in the ’90s. It’s originally from a book called “Cooking Techniques” by Beverly Cox.

Party Cheez-Its

Posted in Appetizers & Snacks by

Boost the flavor of Cheez-Its with ranch seasoning in this delicious party snack. Store it in the freezer, but it’s so yummy that I guarantee it won’t last long.

Cheez-Its aren’t sold outside the United States and Canada, though you can get them online. If you can’t find ranch seasoning packets, you can make your own — here’s one recipe.

3/4 cup canola oil
1 package ranch seasoning
4 tsp. red pepper flakes
2 7-oz. boxes of original Cheez-Its

Mix the first three ingredients well in a large bowl. Add the Cheez-Its, then stir with a spatula until absorbed. Leave them for 10 minutes, then stir again, and do that twice more. Store in 1-gallon bags in the freezer.

Butterscotch Chip Cookies

Posted in Cookies & Brownies & Bars, Desserts/Baking by

The addition of a little cocoa powder in this recipe is what makes it. These butterscotch cookies don’t taste chocolatey, but the cocoa powder gives it a little something extra in the background. The cookies come out very soft, thanks to the two kinds of brown sugar.

It took me 15 years to get around to making these! The recipe is from a magazine and I kept the whole page loose in my cookbook this whole time, always finding an excuse to make something else, even though the picture looked really good. But it was the picture that grabbed my daughter’s attention when we were looking for a cookie recipe to make together, finally prompting me to try it — and we all loved the result.

3 cups all-purpose (plain) flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 cup butterscotch chips
3/4 cup butter, melted and cooled
3 eggs
1 Tbsp. vanilla extract

Heat oven to 350F/175C degrees. Grease baking sheets.

In a large bowl, mix the dry ingredients and the butterscotch chips. In a small bowl, mix the butter, eggs, and vanilla extract, beating just a little bit to incorporate the eggs; pour this into the dry ingredients and stir until just combined.

Drop dough by rounded spoonfuls onto the baking sheets, then bake for 12-13 minutes or until firm. Immediately remove to wire racks and let cool.