Cookie Week: Peanut Butter Balls

(And just like that, you can't get rid of me, ha!)  I know that these aren't technically cookies, but my family is really big on making Christmas candy instead of cookies.  I have an arsenal of recipes that were handed down from my grandma, but a few years ago, my bestie and I came up with this recipe for dipped peanut butter balls.  We gathered a bunch of different recipes, hacked them up, and out came these babies.  And they're so darn yummy, that we didn't bother to change a thing.

Cookie Week: Coconut Macaroons

Guess who's back?!  Me me me!!  I've been disappearing on you while Sarandipity gets insane during the holidays.  But I couldn't resist whipping up a recipe for this week's theme.  I mean, c'mon - cookies!!  Plus, my bestie from San Diego was visiting me, and we did all our Christmas baking while she was here.  We tried out this recipe for the first time, and decided that it will be a permanent entry on our list of treats to make each winter.  The lemon zest in this recipe is what really just puts it over the top.  I was all for leaving it out, but my girlfriend convinced me to try it out, and I'm so glad she did.  It's scrumpdiddly amazing!!


Enjoy!

Make Ahead Mashed Potatoes

 

Hi, there!  I decided to share a time-saving recipe that I make every year for Thanksgiving.  I figure that any recipe that saves me a little time and effort (and kitchen mess) on that day is a keeper.  These can even be made up to a few days before your dinner   And, if you're wondering - these potatoes reheat just as creamy and light as when you first make them; they actually puff up a little in the oven.  They're seriously yum yum yum.

There are a few ways to reheat them:  You can pull them from your fridge and let them come to room temp on your kitchen counter before popping them into the oven.  You can put them straight into the oven cold.  You can put them cold in your crockpot on low all day.  Or, you can cook them that morning and then keep them warm in your crockpot all day.  Seriously, they are about as no-fuss as a dish is going to get on Thanksgiving Day.  And if you're like me, and insist on hosting dinner every year, any dish that doesn't require babysitting is worth its weight in gold.

Also?  These can easily be vegan-ized and made non-dairy.  Substitute in your favorite non-dairy milk, and Tofutti brand cream cheese and sour cream.  I've made these potatoes completely vegan, and nobody at the table had a clue.  I've even been known to make vegan green bean casserole that's seriously delicious.  Yes, I do such things.  But please don't let that keep you from stopping by sometime for dinner :)

Enjoy!

Make-Ahead Mashed Potatoes

adapted from Allrecipes

5lbs. potatoes, cubed

8oz. cream cheese
8oz. sour cream
1/2 c. milk
1 tsp. onion salt
1 tsp. garlic salt
salt and black pepper, to taste
1/4 c. butter, optional

Boil potatoes over medium-high heat in a large pot of salted water.  Boil until tender, about 15 minutes.  Drain potatoes and mash  in a large bowl (either with a mixer or a hand masher).

Add in remaining ingredients and mix until smooth.  Transfer to a 9x13 casserole dish and cover.  Reheat in a 350 degree oven for 30 minutes (longer if they are straight from the fridge), or in a crock pot on low for 5-6 hours.   

  

Ingredient Lineup:

In the dish:

 

Dig in!

Mischievous Meringues

Happy Halloween!! 

I thumbed through a bunch of magazines at the grocery store and was inspired to try making French Meringue cookies for the first time.  I was a little scared; I thought maybe they'd be finicky and requires lots of sweet whispering in order to turn out mildly ok.  I was totally wrong.  These little puppies are so fun to make!  Plus, they're fat-free, gluten-free, and milk-free!

The recipe only requires 3 ingredients and about 20 minutes to get put together and onto the cookie sheet.  And then, the meringues take....3 hours to bake.  But don't let that deter you!  You just put them in the oven and let them do their (slow) thing.  I'm imagining all kinds of shapes that you could make for other occasions - snowflakes and snowmen, initials, numbers, words, hearts, and on and on.

A couple of notes:  French meringue cookies are sensitive to moisture, so don't go crazy adding in lots of food dye and/or flavorings.  (I added 1/4c. powdered sugar just to compensate for my 1tsp. vanilla.)  Go ahead and swap out the vanilla for whichever flavoring you like - 1/2 tsp. peppermint and 1/2 tsp. vanilla extracts would be so yummy for Christmas, don't you think?  Also, I've read that baking these on a humid or rainy day can require longer baking time.  It was both rainy and humid when I made these last night, and they were finished in 2 1/2 hours.  So, just check them after 2 1/2 hours and go from there.

Enjoy!

French Meringues

adapted from Allrecipes

4 egg whites

2 1/2 c. powdered sugar

1 tsp. vanilla

chocolate chips for eyes, or other decorations

Preheat the oven to 185 degrees F and line a baking sheet with parchment paper.

In a chilled glass or metal bowl, whip egg whites until foamy using an electric mixer at medium speed (I set my KitchenAid to "6").  Add vanilla (and food coloring, if desired).  Add in the powdered sugar, 1/4 cup at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag (or large ziploc bag with a corner snipped off). Pipe the meringue out onto the parchment paper using a large round tip or star tip.  Place chocolate chips into your shapes or add sprinkles.

Place the meringues in the oven and bake on the middle rack for 2 1/2 - 3 hours, or until the meringues are dry, and easily slide on the parchment paper. Allow cookies to cool completely before storing in an airtight container at room temperature.

Egg whites:  Foamy.

Egg whites:  Stiff, and shiny like satin. 

To make filling easier, I use a tall glass to prop up my

pastry bag (or ziploc) while I spoon in the meringue.

Before baking: 

(this recipe filled 2 cookie sheets)

And after!

A ghost owwie: 

The inside of meringue cookie is crunchy and fluffy,

all at the same time. 

Gooey Caramel Corn

Howdy!  The recipe I made last night completely *bombed* so I'm giving you one of my most treasured recipes instead.  I luv luv luvvvvv this stuff, and now that Fall is upon us, I've been craving it just about every single day.  What makes it different than your regular ol' caramel corn is that this one makes ooey gooey strings and doesn't harden upon cooling.  It's just as tastey when it's completely cooled, but it's amazing when still just a little warm. 

Also, I'm making popcorn on the stovetop.  This is a new thing for me, because I've always used a trusty air popper, circa 1987.  But friends convinced me to try out the stovetop method for popcorn, and I kinda really love it.  It's way less scary than it seems, and actually faster than having to rummage through closets to find my air popper, dust it off, heat it up, and then pop the corn.  So, I urge you to try out the stovetop, if you haven't already. 

And I just have one more request - when you make this, invite me over.  Pleeeeease.  I'll even do cleanup! :)

Enjoy!

Gooey Caramel Corn

1/3 c. popcorn kernels*
approx. 2 Tbsp. oil (peanut is best, canola is fine)

1/2 c. unsalted butter
1/2 c. brown sugar
12 large marshmallows

The Popcorn:  Heat the oil in a tall pot (a heavy bottom helps), over medium high for about a minute. Pour the popcorn kernels in and cover with a lid. Lift the pot off the burner, and give it a good swirl to coat the kernels with oil. Place back on burner, and tilt the lid just enough to allow steam to vent. Kernels should begin to pop after about a minute. Swirl the pot once more and then allow the kernels to finish popping. Process should take about 3 minutes. Remove from heat when approx. 2 seconds elapse between pops. Pour into a large heat-safe bowl and set aside.

The Goo:  Melt the butter in a medium pot over medium-low heat. Stir in the brown sugar until dissolved. Add in the marshmallows and stir (a silicone spatula scraper works best) until melted and smooth. Be careful to not let the mixture come to a boil. Working quickly, pour the hot caramel mixture over the popcorn and fold it in until all the popcorn is coated. I'd tell you to let it cool before eating, but I'd be a total hypocrite. I'd also tell you that leaving it out on the counter overnight in an uncovered bowl won't taste any good the next morning, but I'd be a total liar.

* Note: If you can't find popcorn kernels in your regular grocery store, check one that has a large bulk section.

The ingredient lineup:

There's oil in there. You totally can't see anything, I know.

You basically just need enough oil to lightly coat the kernels.

I threw in 2 tablespoons of oil for our 1/3 cup popcorn, and it was fine.

I could've even used a smidge less.

Tilt the lid just a smidge so that steam can vent.

But be careful when it starts popping, because hot oil splatters are Danger.

Popped Corn! 

The marshmallows will puff up some while they heat. Just stir occasionally and they'll melt down. I suppose you could opt do the caramel sauce in the microwave, the same way you might for Rice Krispy Treats. But with all the opening the microwave, taking out the bowl, stirring, putting it back in the microwave, and shutting the door, it just seems so much easier to put it on the stove with a heat-safe spatula.

 All melted. Avoid the boiling bubbles.

If you get the mixture too hot, the finished caramel corn
will be more crunchy and less chewy.

And we demand chewy gooey yummmmmmy.

Action Shot!
I'll have you know that because my free intern (read: Bo) was gone,
I was trying to pour molten hot caramel sauce with my left hand while photo-ing with my right.
Such dedication ;)

I'm pretty sure this would make a fantastic breakfast.  Just me?

Mmmmm. Remember those gooey strings I mentioned earlier? Behold!

 

Baked Coconut Shrimp

I'm so utterly pooped this week that I had no idea what I was going to make for you.  So, while I stood in the grocery store, trying to decide which ingredients might need to hop into my cart, an email from Allrecipes came through on my phone, showcasing this recipe.  Hmmmm.... The only ingredient I didn't have was shrimp, and they happened to be on sale.  Perfect!

What I love about these buggers is that they're not fried.  They're rich and flavorful, and would make the perfect snack or party food.  We tried them dipped in all kinds of sauces in our fridge, but our big favorite was just a mix of equal parts honey and dijon mustard (sound familiar??).  Bo love love loves these, and thanked me no fewer than 6 times during dinner.  I thought they were rich and definitely filling.  I might bust this recipe out again the next time we have people over for snacks.

Enjoy!

Baked Coconut Shrimp
adapted from Allrecipes.com

1lb large shrimp, peeled and deveined
1/3 c. cornstarch (yes, 1/3 cup)
1 tsp. cayenne pepper
1 tsp. Old Bay Garlic & Herb seasoning
2 c. flaked sweetened coconut
3 egg whites, beaten until foamy

Preheat oven to 400 degrees and lightly coat a baking sheet with cooking spray.

Rinse and pat-dry shrimp with paper towels.  Mix cornstarch, cayenne, and Old Bay in a shallow bowl.  Pour coconut into a separate shallow bowl.  Working with one shrimp at a time, dredge it in the cornstarch mixture, dip it in the egg whites, and then lightly dredge it in the coconut.  Place on the prepared baking sheet and repeat with remaining shrimp.  Bake 15-20 minutes until coconut is golden and shrimp are done, flipping over (carefully) halfway through baking.

It's easiest if you use 2 hands -

one for the cornstarch (dry) and one for the egg whites and coconut (wet).

Try to just lightly coat the shrimp with coconut.

The first time I made these, I coated them so thick that you couldn't 

see the shrimp for the coconut.  They were way, way too coconutty.

Zoomed in shrimpyness.

Honey Mustard Chicken

I dug my trusty cookbook back open for this week's recipe.  I hate to be a whining, broken record, but my schedule just keeps getting crazier (and the definition of insanity is..?  yes.)  So, I whipped up an old standby for today; I've had this recipe for so long, that I can't even remember where I got it from.  Oh well.  The only thing that's really important is that this thing is dang easy.  It uses ingredients that I nearly always have on hand, and once you throw it in the oven, it pretty much just babysits itself for 30 minutes.  Easy peasy, and we love it!!


Enjoy!

Honey-Mustard Chicken

2 ½ lbs skinless, bone-in chicken thighs (6-8 thighs)

1/3c. Dijon mustard

1/3c. honey

3Tbsp. chopped fresh dill or 1 Tbsp. dried dill 

Preheat oven to 400^o and line a casserole dish with foil.  Combine mustard, honey, and dill in small bowl.    Dunk each chicken thigh into the honey mustard and then place into the prepared pan.  Repeat with remaining chicken pieces, coating well. Pour remaining honey mustard over the chicken.  Bake, on the center rack of your oven, until done, about 30 minutes.  Tip:  To keep the chicken nice and moist, flip the chicken thighs over once halfway through cooking. 

Ingredient Lineup:

Coated chicken, ready for the oven:

Done, done, done, done, doooooone!

 

Ginger Snaps

Happy Autumn, everyone!  This is my most, most favorite time of the whole entire year.  Once our temperatures (and the dang humidity) here in Atlanta finally drop, I will be a complete spazz and constantly yapping about Fall and the Holidays and on and on.  You've been forewarned :)  Really tho, I couldn't think of a better, easier way to dip my toes into Fall than by whipping up these Gingersnaps. 

A couple of things: 

Baking cookies nearly always follows a few-step process.  For those who are freaked about baking cookies from scratch or just plain find it frustrating, I'm hoping to help.  Consider me your Cookie Coach.  Ask and you shall receive..answers, that is :)  I realized as I was typing this, that I have lots more to say about cookies and baking, but I'm saving the other stuff for another post.  Being overwhelming with info is never a good thing.   Anyway, I included photos of each step so that you can see what it will look like as it goes together.  If you have questions, definitely ask, okey doke?

Thing 2:  I'm still trying to cope with baking in a place with massive humidity.  I was spoiled having spent all my years in climates with dry summers, whew.  So, to me, these cookies turned out flat.  It's my same recipe I've been using for 10 years, but they normally turn out a little taller.  I've had similar experience with my trusty chocolate chip cookie recipe.  If any of you seasoned Southern bakers has advice, pleeeeease share it with me us!

Stomp a few crispy leaves for me,

Chewy Ginger Snaps

courtesy of my old Betty Crocker cookbook

2 1/4 c. flour

2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

1/2 tsp. cloves
1/4 tsp. salt

1 c. brown sugar

3/4 c. butter-flavor shortening

1/4 c. molasses

1 egg

sugar for rolling, approx 1/2 c.

Preheat oven to 375 degrees.  Mix dry ingredients in a separate bowl and set aside.  Using a mixer, cream together the sugar and shortening.  Add molasses and egg, scraping down the sides of the bowl with a spatula.  Add dry mixture, a third at a time, scraping the sides of the bowl after each addition. Shape dough by rounded teasponfuls into balls. Roll balls in sugar. Bake on lightly greased cookie sheet for 10-12 minutes (or until edges are dry and centers just done). Let cool on cookie sheet. Makes about 2 dozen.

Mix dry ingredients in a separate bowl.

Cream the sugar and the fat.

(Crisco here, butter other times)

Add the egg and any remaining wet ingredients.

(Molasses here, vanilla other times)

Mix in the dry ingredients, 1/3 at a time.

It may look dry and thick, but fear not!

Thick dough.

A cookie scoop ensures evenly sized cookies.

Plus, it's just easier than the 2 spoon method.

I swear by Airbake style, insulated cookie sheets.

(My favorite cookie sheet is my warped and thoroughly beat up one.)

Rotate the cookie sheet halfway through baking.

Most ovens cook hotter in the back than the front, so

we're evening out the cooking and browning.

If you're feeling particularly indulgent, press a

Dove Promise into each cookie.