Peanut Butter and Julie

Food Blogger Cookie Swap: Lemon-Glazed Almond, Anise, and Cranberry Biscotti

 

 

I've been baking Christmas cookies for as long as I can remember.  I give you Exhibit A:

 

 

 

Groovy shirt, huh?  Too bad I'm sitting, so you can't take in the whole outfit.  It had matching pants, and I also owned the whole look in brown.  My hair seems to have some sort of "Dorothy Hamill with static" thing going on.  Yes, even then I was fierce.

As you can see, my equally stylish brother Jay is slacking on the task at hand, while I meticulously give each cookie its own personality.  Actually, in all fairness, it's highly likely that I told Jay to "Just let me handle everything. They need to be decorated a certain way."   Some things never change.

Here, it looks like I even supervised the pouring of the milk for Santa to make sure that it was done perfectly.  Such a mini-Martha!

 

In my defense, making Christmas cookies was a very important task, which I took very seriously.  Good cookies meant good presents from Santa, and my list from that year was quite ambitious (my mom saved all of my letters):

1. Pretty curls (I'm guessing that I was asking for some sort of a doll here, not curly hair)

2. Sewing set (My current lack of sewing skills indicates that I probably didn't receive this)

3. Cooking set with cookbook (shocking, I know)

4. Strawberry Shortcake

5. Barbie "shinky dinks" (I believe that I meant "shrinky dinks")

6. Dance Party at Barbie's record

7. A Barbie Birthday record (with two hit records, Barbie was clearly the Lady Gaga of that year)

8. Tape recorder (even though I asked for records)

I don't recall exactly what I did or did not receive, but I still have those two Barbie records in a box somewhere along with the cooking set, so the cookies must have been at least moderately successful.

 

 

 

Nowadays, when I make cookies for the holiday season, my motivation has changed.   In fact, I try to get them OUT of the house as quickly as possible, so that I don't start to resemble Santa from behind.  A big assorted box of homemade goodies will always be a welcome gift to your list of co-workers, friends, and people who have helped you throughout the year, and it is one that you can create "assembly-line" style at a relatively low cost.  Marathon holiday baking sessions also provide me with the perfect opportunity to put my own spin on the growing stack of cookie recipes that I have accumulated over time.

 

 

This year, I heard about something called the Food Blogger Cookie Swap on Twitter, and I immediately signed up to participate.  The swap required that all bloggers involved create three dozen cookies from a new recipe, then send a dozen cookies each to three other food bloggers with whom they were randomly matched. 

I love to make biscotti during the holidays, not only because the basic biscotti recipe can be taken in so many different directions, but because they are the perfect cookie for shipping -- they rarely break.  I've been on a bit of an anise kick lately, so I decided to create a flavor containing a hint of anise (nothing too strong) and a few odds and ends from my pantry: sliced almonds, dried cranberries, and lemon.  I was very happy with how they turned out -- the jewel colored cranberries gave the cookies a holiday feel, and the tart glaze was a tasty contrast to the crisp, sweet cookies.  Best part?  I got to keep the ends for myself.

 

 

I also received three dozen yummy cookies from randomly chosen fellow swap participants in return.  Kate's Recipe Box sent me Dark Chocolate Cookies with Mint Creme.  Marie at ReetsyBurger sent some sprinkle-coated sugar cookies.  And Kristin at Per L'Amore DiCibo sent some red velvet cookies made with a cake mix!  Thank you to all three :)

• As noted above, biscotti are perfect for shipping, storing, and swapping!  They will keep for up to three weeks if stored in an airtight container, and they layer very well in shipping containers between waxed paper.  They can also be frozen.
• This recipe is extremely versatile, so feel free to play around with the ingredients.  Swap out the almonds for pecans, pistachios, or pine nuts.  Trade the cranberries for dried cherries, chopped dried figs, or apricots.  Mix in chocolate chips or toffee bits.  The possibilities are endless!

 

Lemon-Glazed Almond, Anise, and Cranberry Biscotti

Makes about 4 dozen biscotti

Ingredients:

4 tablespoons butter, softened

1 cup sugar

4 large eggs

Zest of one lemon

1 teaspoon almond extract

3/4 teaspoon anise extract

2 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup coarsely chopped dried cranberries

1 1/2 cups sliced natural almonds, lightly toasted

For the glaze

2 cups confectioners' sugar

2 teaspoons corn syrup

3-4 tablespoons lemon juice

Preheat the oven to 350F degrees, and position the oven racks in the upper and lower thirds positions.  Line two baking sheets with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary.  Continue to beat the mixture for 2 minutes more.  Beat in the lemon zest and both extracts.

In a medium bowl, whisk together the flour, baking powder, and salt.  Add the dry ingredients to the wet ingredients and mix until just incorporated.  On low speed, mix in the cranberries and the almonds.

Transfer the dough to a very lightly floured work surface, and divide it into 3 equal pieces.  Shape each piece into a 12-inch log, spacing two of the logs apart on one of the prepared baking sheets and the third log on the second sheet.

Bake the logs for 15-18 minutes, until golden on top and lightly cracked.  Transfer the positions of the baking sheets halfway through the baking process.  Remove the sheets from the oven and allow to rest for 10 minutes.  Reduce the oven temperature to 300F degrees.

Using a serrated knife, cut each log on the diagonal into 3/4-inch slices.  Lay the slices on their sides and return the baking sheets to the oven for 10-15 minutes, or until lightly golden.

Prepare the glaze:  In a medium bowl, whisk together the confectioners' sugar, corn syrup, and enough lemon juice to make a pourable glaze.  Drizzle the glaze over the warm biscotti, then allow the biscotti to rest until the glaze has set.

Sara Foster's Hummingbird Cake and a Cookbook Giveaway!

Christmas came early this year!!

Like many of my fellow food bloggers, recipe contesters, and passionate cooks, I have a cookbook collection that rivals any culinary section in a mid-sized bookstore. What once consisted of a few dozen titles, which were organized neatly in a designated kitchen space, now numbers well into the triple digits and takes up residency on just about every available bookshelf in the house.

I'll be the first to admit it:  It's an addiction.

Titles range from the very broad, such as Vegetables or Baking in America, to very specific, as in Just Add Rum! A Caribbean Cookbook. I have some older classics, like a beat up Joy of Cooking from 1964, along with some older not-so-classics, such a The Sesame Street Cookbook.

Hey, don't judge. The Sesame Street Cookbook was my first cookbook, and I refuse to get rid of it. Sure, recipes such as "Snuffle Loaf in a Spaghetti Nest" and "Oscars Junk Food Pie" might not be James Beard-worthy, but they are a part of my culinary foundation (don't quote me on that.)

While I would love to say that I am very familiar with the contents of each and every cookbook in my collection, that's far from the truth. The ritual goes like this: Julie gets new cookbook. Julie reads new cookbook in bed. Cookbook eventually finds its way from nightstand to an available spot on aforementioned bookshelves, rarely to be opened again except for a quick reference or inspiration.

There are really only a handful of titles to which I refer on a regular enough basis so that their spines have become creased and their pages dusted with flour. These are the prestigious members of the "kitchen counter clique" and the "living room built-in-shelves club", the most visible and easiest to access of all my cookbook storage areas. A very few authors are grandfathered access into these areas, meaning any of their future publications will instantly earn a coveted space (therefore knocking out another title.) Number one on this list of authors is Sara Foster.

I've mentioned several times in past posts that Sara Foster has been a huge inspiration in my cooking. For those of you who may not know, she is the owner of Foster's Market in Durham/Chapel Hill, North Carolina, places that I used to stalk frequent during graduate school when I wanted good food in a welcoming environment. She is also the author of four fantastic cookbooks, all of which are front and center on my kitchen counter. Sara has been described as the "quintessential Southern cook", and I love her recipes for their modern twist on the traditional, their seasonality, and their approachability (no foam in these books!)

Sara has become a friend of mine, and she was nice enough to send me a copy of her newest book Sara Foster's Southern Kitchen, when it was recently published. Little did she know that, as her biggest fan, I had pre-ordered the book from Amazon weeks before. I told her that I think this is her best book yet, so the creases and flour-dustings are just a matter of time.

So that left me with two books. Hmmm..... What to do, what to do........

A giveaway you say? Great idea. So yes, just leave a comment and you will be entered in a drawing. Tell me what you favorite classic Southern dish is. Banana pudding? Shrimp and grits? Or maybe it's Hummingbird Cake.

I'll be honest. I didn't know what Hummingbird Cake was before I flipped through Sara's book. Sure, I'd heard of it. I'd also heard of Lane Cake, but I'd never seen one. The two were interchangeable as far as I was concerned. So, I decided to school myself via Sara's recipe, which was adapted from Southern Living's all-time most requested recipe. The sweet cake, studded with banana, pineapple, and pecans, apparently gets its name from the sugary nectar upon which hummingbirds lunch.  As for Lane Cake?  Still no clue. 

Here are my extra tips for preparing this sweet southern treat:

• I prepared the cake using three 8-inch cake pans, so I had a little bit of extra batter to play around with. I decide to make a mini version of the cake (below), but you could also easily make cupcakes or mini cupcakes.
• I don't like to mash bananas by hand. I find it to be time consuming, messy, and often inconsistent. Instead, I prefer to puree ripe bananas using my food processor. If you like a few banana "chunks" in your cake, you can also pulse the food processor.
• If you don't want to use the bourbon in the frosting, feel free to use more vanilla extract.
• I've mentioned that I am not a fan of cream cheese, which is a bummer since I'm sure that cream cheese frosting is the perfect match for this cake. I prepared this recipe using all butter, which worked out fine.

DON'T FORGET TO LEAVE A COMMENT FOR A CHANCE TO WIN SARA'S FANTASTIC COOKBOOK!!

 

Hummingbird Cake

Printable Recipe

Makes one 8 or 9-inch 3 layer cake

Ingredients:

For the Cake

3 1/2 cups all purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg

1 cup canola or other vegetable oil

3 large eggs, beaten

2 cups mashed ripe bananas (about 4)

One 8-ounce can cushed pineapple with juice

1 tablespoon pure vanilla extract

1 cup chopped pecans

For the Frosting

1 pound cream cheese, softened

1/2 pound unsalted butter, softened

6 cups confectioners' sugar, sifted

1 tablespoon bourbon

2 teaspoons pure vanilla extract

1 cup chopped pecans, lightly toasted

Prepare the cake: Preheat the oven to 350F degrees. Lightly grease and flour three 8 or 9-inch cake pans. Combine the flour, sugar, baking powder, salt, cinnamon, baking soda, and nutmeg in a large bowl and stir to mix. In a separate bowl, whisk together the canola oil and eggs until combined. Add the bananas and crushed pineapple with juice and stir to mix.

Stir the egg mixture into the flour mixture with a wooden spoon or spatula just to combine. Stir in the vanilla and the pecans.

Divide the batter evenly between the prepared pans and bake on the center rack of the oven for 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.

Remove the cakes from the oven and let cool in the pans for about 10 minutes. Run a small knife around the edges of the pans before turning the cakes out onto baking racks to cool completely before frosting.

Prepare the frosting: Cream the cream cheese and butter in a large bowl with an electric mixer until light and fluffy. Slowly add the confectioners' sugar and beat until all is incorporated. Beat in the bourbon and vanilla to combine.

Assemble: Once the cakes have cooled completely, use a long serrated knife to slice off the rounded top portion of each cake to make a flat, even surface. Discard the trimmings. Place one layer, cut side down, on a large plate or cake stand. Spread evenly with about one third of the frosting and sprinkle with about one third of the pecans. Repeat with the remaining layers.

If not serving within 2 hours, store in the refrigerator, then remove the cake about 1 hour before serving and let come to room temperature.

Tate's Bake Shop Giveaway (and their decadent Chocolate Mousse Cake)!

I'll be honest: As an avid baker with a highly discerning sweet tooth, I make it a rule to almost never purchase packaged desserts. Most of the time I'd rather just make them myself. This particularly applies to cookies. I find that your average pre-packaged store-bought cookie tastes, well, pre-packaged and store-bought. Usually there are flavors and textures present that guarantee a long ingredient list full of scary words such as partially hydrogenated and yellow #6, which aren't exactly tempting.

For Tate's Bake Shop cookies, however, I would break my rule. I mean, just look at these guys!

I received an email from the people at Tate's last week, asking me if I would be interested in trying their Whole Wheat Dark Chocolate cookies (uh, yeah!) and doing a review and a giveaway on my site.I don't really do many product reviews and giveaways either, but again, for Tate's I made an exception. Why? Because I'd actually been dying to try these cookies since they had first been introduced.

But wait a minute, I thought that you didn't "do" pre-packaged cookies.

I generally don't, but Tate's Whole Wheat Dark Chocolate cookies had recently won the Gold sofi Award in the Cookie category at the 2011 Summer Fancy Food Show in Washington, D.C., where I had a booth for my granola. These are like the Oscars for specialty foods, and they are tough to win. I had heard the buzz that had been building around this product at the show, and I knew that for a chocolate chip cookie to win the top prize, it had to be darn good.

And they ARE. Darn great, for that matter. Thin. Crisp. Buttery. Caramel-ly (OK, so that's not a word, but you know what I mean.) Rich dark chocolate generously scattered throughout. In a word: Addictive.

I'm much more of a dark chocolate person than a milk chocolate person, and I prefer crisp chocolate chip cookies to soft, so these are perfect for me. Plus, they are all-natural: Dark chocolate chips, white whole wheat flour, butter, sugar, brown sugar, eggs, baking soda, salt, vanilla extract, and water. No scary ingredients whatsoever!

Bonus: As I apprehensively turned over the bag to look at what I was sure would be a diet-destroying calorie count, I was happy to see the number 80, with only 4 grams of fat. Not too bad, especially since I kept finding myself reaching for a piece here and there throughout the day (such as while I type this post.)

Tate's has been kind enough to offer a super-sweet prize package to one of my Peanut Butter and Julie readers, which I have detailed below. In addition, the are offering ALL of my readers an opportunity to try their cookies with an exclusive discount coupon worth 15% off at their e-bakery. Just enter the word "COOKIE" at checkout through October 31.

In order to be considered for the giveaway, please leave a comment including your favorite Halloween candy. I still haven't decided what we are going to give out this year, and I need some ideas :)

You can also earn extra entries if you "like" Tate's Bake Shop on Facebook and/or Twitter. Please let me know in your comment if you have done so! On Saturday, October 15, I will randomly select one lucky winner to receive:

• Not one, but THREE bags of Tate's Bake Shop's Whole Wheat Dark Chocolate Chip cookies
• A signed copy of Kathleen King's fantastic Tate's Bake Shop Cookbook, pictured below

I have owned this cookbook for a few years now, and it has definitely reached the stage where the pages are dusted with flour and the occasional chocolate-covered fingerprint (that's the sign of a good cookbook, right?) This book is filled with recipes for all of the treats that you would hope to find inside a classic American bakery like Tate's. And yes, there is even a recipe for their chocolate chip cookies!

As a preview for the lucky winner, I created one of my favorite recipes from the cookbook, the deceptively simple no-bake Chocolate Mousse Cake. This would be a perfect dessert for entertaining: It can be made in advance, and it's a guaranteed crowd pleaser.

Here are a few extra tips for making this decadent double-chocolate delight:

• The cake can be made in advance and frozen, wrapped tightly, for 3-4 days. It can also be refrigerated overnight.
• Instead of making one large cake, you can make individually sized portions in mini springform pans, or you could even make individual cups, as pictured below.
• If you can't find the chocolate wafer cookies at your grocery store (I sometimes have a hard time), you can always grind up some Oreos instead. Since the Oreos have the cream filling in them to help keep the crust moist, I suggest cutting the amount of butter in the recipe by a few tablespoons.

Tate's Chocolate Mousse Cake

Printable Recipe

Makes one 10-inch round cake or two 7-inch round cakes

Ingredients:

For the Crust

3 cups chocolate wafer crumbs

9 tablespoons salted butter, melted

For the Mousse Filling

2 3/4 cups chopped semisweet or bittersweet chocolate

2 large eggs

4 large eggs, separated

2 cups heavy whipping cream

For the Topping

1 1/2 cups heavy whipping cream

2 tablespoons sugar

1 teaspoon vanilla

Prepare the crust: Grind the chocolate wafers in a blender or a food processor. Place them in a bowl and add the melted butter. Press the crumb mixture into a 10-inch springform pan, covering the bottom and the sides evenly. Refrigerate the pan.

Prepare the mousse filling: Melt the chocolate in the top of a double-boiler. Remove it from the heat and transfer the melted chocolate to a large bowl. Add the whole eggs and mix them in well using an electric mixer. Add the egg yolks, one at a time, mixing well after each addition and stopping to scrape down the sides of the bowl as necessary.

In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, beat the egg whites until they are stiff. For the cream and egg whites into the chocolate mixture until completely incorporated. Pour the mixture into the prepared crust and chill it overnight or freeze it for future use.

Make the topping: Whip the heavy cream with the sugar and the vanilla until stiff peaks form.

Loosen the crust on all sides using a sharp knife and remove the sides of the springform pan. Cover the cake evenly with the cream topping one hour before serving and chill.

Peanut Butter and Julie's Favorite Things for 2010 (and a holiday muffin recipe!)

It's not easy living in Oprah's shadow.  I mean, she gave her audience a cruise.  She gave her audience a car that won't even be available for another six months.  She brought her audience the Black Eyed Peas.  She brought them a holiday medley performed by Johnny Mathis and Josh Grobin at the same time.  And she fed them with macaroni and cheese, chicken pie, Williams-Sonoma croissants, and the world's biggest tin of popcorn.  Where was my granola you ask?  I was wondering the same thing.  I'm sure that my email invitation was lost in my spam folder.  Darn.  I was this close to fame and fortune.  I'd say "maybe next year," but as we all know, this is (sniff) Oprah's 25th, and her very last year as a talk show host.  I'm not sure I recall what life without Oprah was like.  I mean, I'm just slightly older than 25 as it is......

So perhaps the Fourth Annual Peanut Butter and Julie Favorite Things list isn't quite as expensive or as luxurious as that of Oprah's 25th, but what it lacks in terms of personal transportation, diamonds, and all-expenses paid vacations, it certainly makes up for in charm, affordability, and quality (Are you buying any of this?  Good.)

This year, as with year 1, year 2, and year 3, all of the items on the list are my own selections.  They have not been solicited by anyone or by any company.  While a few of the items are creations of my friends, they did not ask me to promote them.  I chose to promote them because I think that they are outstanding products, things that I would buy for my friends, my family (or myself!)

So, without further ado (drum roll), I give you Peanut Butter and Julie's Favorite Things for 2010!!

1. Whenever I go to Sephora, the beauty product superstore where I always feel like I am too old to be a customer, I tend to become completely overwhelmed by the sheer amount of products that they have on the shelves.  I've never been one to wear a lot of makeup, so I don't even know what half of the products are for.  Primer?  Dunno.  Facial highlighter? Not a clue.  If I don't walk in with a plan, I'll emerge an hour later empty-handed and extremely stressed out.  That's why I've started heading straight to the Philosophy section, my safe haven.  Here's the thing about me, oh marketers of America: Once I'm loyal to a brand, I'm loyal until I am given a seriously good reason to change brands.  I've been using Kiehl's products since I was about 18, and I've been using Philosophy products since they launched. I especially love Philosophy for their holiday food-themed scents, ones that are truly reminiscent of their titles:  Candy Cane, Have a Cherry Christmas, Peppermint Bark, Cinnamon Buns, Dreamy Tangerini.....the yummy list of flavors goes on and on.  Last year, while hiding from the overly agressive Sephora salesgirl behind the Philosophy rack, I tried a sample of the new, and very appropriately named, Melting Marshmallow body lotion.  While I don't know if it smells exactly like a marshmallow, this lotion truly melts into my skin, and in this desert climate, you have no idea what an important trait that is.  I quickly stocked up for the year.  This year, they've come out with an even better scent of the same lotion, called The Gingerbread Girl .  It hits the mark as far as aroma is concerned, with that same "melting" quality.  Yes, I smell like a walking bakery, and I'm OK with that.

2.  O.K., so Oprah totally stole this one from me, but I'm going to go ahead and forgive her because, well, she is Oprah after all.  Plus, it's her 25th season, so I completely understand if she is running out of ideas for her Favorite Things list, and she needs to look to people such as myself for assistance.  It's fine, O.  I'm here for you.  I may have mentioned once, or maybe one hundred times, that I am a sweet potato fanatic.  FAN. A. TIC.  With the exception of cheesecake, which I won't go anywhere near, simply put the words "Sweet Potato" on a product label, and you have my attention (and likely my money too.)  When I exhibited at the Fancy Food Show in New York this past June, I had a short amount of time to  peruse the aisles of the immense Javits Center and check out what the other exhibitors were peddling.  Many of the items on display were of the ho-hum-I've-seen-this-somewhere-before genre: truffled this, chipotle that, bittersweet chocolate thingamajigs.  I was about to give up and return to granolaland, when I passed by Low Country Produce's booth, and I sampled their Sweet Potato Butter.  In a word: yum.  It took almost all of my will-power to not slip a few display jars into my bag.  Perfect for toast, dinner rolls, or even by itself straight outta the jar, this smooth and sweet spread is lightly spiced with a hint of lemon juice, and it would make the perfect stocking stuffer for anyone who is sweet on sweet potatoes.

3.  It never fails.  I walk into Target for my monthly supply of Crystal Lite and a box of aluminum foil, and I walk out with three packages of cute cupcake liners, a candle, mascara, a set of retro-looking plates, puppy biscuits, and about five t-shirts.  I buy almost all of my t-shirts at Target.  And why not?  Target makes fantastic t-shirts, and they're only about $7-$9 each.  Of course, when you purchase them by the truckload, that bargain price can really add up.  The marketing folks at Target have really figured out their target (get it?) customer (that would be me) too, because they come out with t-shirts for just about every holiday (I Heart Arbor Day!!) and trend.  Well, team Tar-jay, you might be interested to know that you now have some competition from the folks at  Food Tees, a brand of naturally sweet food-themed tees, tanks, and bags that I recently found on-line.  While the price runs a bit higher than your average Tar-Tee, I think that the increased cuteness quotient more than makes up for the difference. 

4. The specialty food community is onto me.  Clearly, word has gotten out that I love salt, because over the past decade an entire new industry has been created out of what used to be a fairly boring ingredient.  When I was growing up, our pantry contained one kind of salt: Morton's in the blue tube.  We occasionally had a box of kosher salt on hand, but it was never used for our table, and I think that we actually had that same box for my entire childhood.  As I glance over my shoulder into my kitchen, I see no fewer than eight options of various colors and crystal sizes for seasoning my food.  Not only do we now have sea salt, we have Pink Himalayan Sea Salt, not to be confused with Hawaiian Red Sea Salt or, my personal favorite, Smoked Sea Salt.  Last year, for Christmas, my mom (who happens to be married to a fellow salt-a-holic), gave me this Napa Style 5-Salt Box, from Michael Chiarello's store, Napa Style in, you guessed it, Napa Valley.  The wooden box contains five little square wells with lids, and it comes with five different salts: Sun-Dried Tomato, Citrus Rosemary, Roasted Garlic, Gray Salt, and the aforementioned Hawaiian Red.  I might have gone through those salts fairly quickly (suddenly, everything could use just a little sprinkle of salt), but fortunately I can just refill the box with my own variety of flavors.  This would make a great housewarming gift for the foodie who has everything.

5. One of my favorite traditions every holiday season is decorating the tree, even if I end up doing it on my own (Eric doesn't always get into the holidays quite like I do.  It's in my blood.)  My parents did a great job of saving all of the ornaments that I collected over the years, from an angel made out of a paper plate, who is slowly losing her glitter, which I made at the Pennington Presbyterian Church Christmas Bazaar one year, to a golden Snoopy ornament, engraved from my friend Amy in 1982.  I don't know if Martha Stewart would really approve of my tree-decorating skills.  I like to think of my technique as more freestyle than department store chic.  My tree is definitely over-crowded with ornaments, but there is no way that I am leaving any off, and there is always room for more, especially super-duper adorable ones (see photo).  I recently discovered that my friend, Linda Bibbo, is not only an extremely talented cook, but she also makes the most adorable Christmas ornaments, which she sells at various craft shows (or sells out!)  These hand-made, 4" glass ornaments sell for $18 each plus shipping, and they can be personalized on the back or at the bottom.  Linda doesn't currently have a web site (which makes these ornaments even more of a unique gift), but she can be contacted via email (which I can provide for you), and she can usually ship within 5 days or less.  Oh boy, oh boy!!  Another ornament for my tree!!  Eric will be so thrilled.

 

6. Recently, I've come to terms with the fact that I don't have the shopping attention span or patience to call myself a TRUE fashionista.  Come to think of it, I'm probably a salesperson's dream.  I walk in, see a pair of shoes that I like, try them on, and buy them, usually in about 10-15 minutes.  I like to hit the malls early and on weekdays, so crowds aren't an issue.  Outlet shopping is my worst nightmare.  That said, I devour fashion magazines as if they were an 8-ounce cup of Golden Spoon Vanilla Malt frozen yogurt covered in rainbow jimmies, so I am aware of the trends.  I'm just too short on time to follow them all, so I need to pick just a few.  Eric is going to kill me for divulging this, but this past year we both became avid watchers of The Rachel Zoe Project  on Bravo.  I adore Rachel Zoe.  I want to be her friend.  Plus, I completely identify with her trials and tribulations from a woman business-owner's (and Starbucks addict's) perspective.  Although Eric doesn't necessarily get the whole fashion aspect of the show, I think that he identifies with Rachel's husband, Roger.  No, I don't force Eric to walk around indoors wearing a scarf and carrying a man-purse, but Eric sometimes looks at me when I am obsessing about all things culinary the same way that Roger looks at Rachel when she obsesses about Chanel.  Unlike Rachel, I don't own a lot of Chanel clothes. O.K., I own no Chanel clothes.  BUT, I do own Chanel......nail polish.  Every season, Chanel ingeniusly comes out with fantastic new limited edition colors that always sell out (anyone remember Vamp?)  I buy a few of these every year, although I opted to skip the army green color -- didn't really flatter my skin tone.  While, in true Chanel form, these polishes are pricier than normal polish, they are of great quality, and they are a fun, unique, and affordable gift for someone who enjoys fashion.   As Rachel would say, they are "major."  

7. I think that the world would be a better place if there were more chocolatiers, don't you agree?  I mean, how many times do you see someone biting into a decadent bittersweet chocolate-covered salted caramel with an unhappy expression on their face?  Never.  It's hardly rocket science.  Chocolate makes people happy.  Sure, the after-effects of not being able to squeeze into your skinny jeans might not be the ultimate joyous occasion, but skinny jeans are stupid anyhow, and they should all be burned.  So.......guess what?  I have a FRIEND who is a real live chocolatier.  A fantastic one too.  Jealous? It's kind of like knowing Willy Wonka, except she doesn't hang out with Oompa-Loompas (that I know of) or wear crazy hats.  I met Ruth Kendrick this year through a mutual Facebook friend, who knew that we both owned small gourmet food businesses.  After exchanging emails, Ruth and I decided to exchange products.  I sent her a sampler of my granola, and she sent me a HUGE sampler of her Chocolot Artisan Confections, her perfectly gorgeous, beautifully packaged, hand-crafted, rich, creamy, and irresistible truffles.  I'm usually pretty proud of my will-power, but it was completely shot after my first bite.  I ended up buying a bunch to put into holiday gift baskets.  Boy, am I going to be popular!!  My favorite flavor???  Definitely the Meyer Lemon....or the Fleur de Sel Caramel....or the Orange Cream....or the Praline.......(clearly I can't decide, so I may need to sample again.)

8.  I think that few people would argue the fact that bacon is everywhere these days.  Not only is bacon in your BLT for lunch, but it's also showing up in your Maple Bacon Cupcake for dessert.  In the past few years, I've seen bacon ice cream, bacon chocolate truffles, candied bacon caramel popcorn, bacon toffee, bacon mints (fail), and even bacon Jolly Ranchers (not really, just wanted to see if you're paying attention.)  I've read write-ups from supposed culinary trend experts who have proclaimed that the bacon trend is "so over", much like the cupcake or the ubiquitous slider.  Um, no.  It's not.  That's clearly the overdose of nitrates speaking.  Bacon will never be over, much like culottes will never be stylish.  I am fairly confident that I am not alone when I say that I especially love the combination of salty caramelized bacon with something that is particularly sweet, like the classic combination of pancakes and bacon drenched in maple syrup.  The other day, I was shopping at Whole Foods when I came upon a carefully crafted pyramid of Mo's Bacon Pancake Mix, the latest creation from those geniuses at Vosges chocolate.  First they came out with Mo's Bacon Bar, which I thought would be impossible to top.  Well they didn't exacty top it -- rather they broke it up into pieces and added it to pancake mix to create a perfect stocking stuffer or gift basket item.  I don't know who this Mo guy is, but I like his style. 

9. There are certain baking classics, such as chocolate chip cookies, brownies, and blueberry muffins, for which I am determined to discover "the best" recipe, at least in my opinion.  I am 100% satisfied that I have found the ultimate recipe for two of those three items.  The chocolate chip cookie is still a challenge.  Cakey?  Crisp?  Nuts?  Chunks or Chips?  Oh well, I suppose that I am willing to sacrifice continual testing and sampling, all in the name of research of course :)  Another recipe for which I constantly get positive feedback is my sugar cookie recipe.  Ever since I created this combination about six years ago, it has become my standard for decorated cookies throughout the year.  Confession time:  Whenever I have posted this recipe on my blog in the past, I might have made one little change in the ingredient list.....but I had a perfectly good reason for doing this: my secret ingredient isn't exactly a shelf staple. Whenever I prepare these cookies, I use a special flavoring ingredient that I discovered in the King Arthur's Catalog: Fiori di Sicilia (I think that this means something like "Flowers of Sicily" -- anyone??)  Just a smidgen of this fragrant extract added to cookie dough or cake batter yields a vanilla-orangey scent and flavor that will truly set your baked goods apart.  If I happen to be out of Fiori di Sicilia, I'll usually substitute some orange zest and extra vanilla extract, but it's never quite the same.  So, that's my secret.  Merry Christmas.

10.This is another one of my favorite things that happens to also be a creation of one of my friends.  Hey, what can I say?  I have talented friends, and I'm not afraid to brag about them.  I've mentioned in the past that I occasionally participate in cooking/recipe competitions, a hobby that has allowed me to meet some wonderful friends (who don't think that I'm weird for sitting around and discussing food for hours on end.)  A few weeks ago, I competed in (and won!) the Aetna Healthy Food Fight which took place in L.A.  Our challenge was to prepare an entire healthy Thanksgiving feast, using a limited list of ingredients, in 90 minutes.  Oh yeah, and the judge?  Bobby Flay.  The Iron Chef himself.  No pressure there.  One of the other competitors, Camilla Saulsbury, is someone that I have been friendy with via email and Facebook, but we had never actually met in person.  Not only has Camilla set the bar for cooking contest success -- she has won just about every major competition there is -- but she is a Phd-carrying successful cookbook author, fitness instructor, blogger, former professor, mom, and wife.  Oh yeah, and she's gorgeous......and nice........and humble.......and funny (I know that you wanted me to say that she was mean or snobby or something, but sorry, you simply can't hate her.)  Anyhow, Camilla and I were both flying solo during our stay in L.A., since both of our husbands had to work, so we essentially became each other's "plus ones."  We had a fantastic time eating our way through the menu at Mario Batali's Osteria Mozza and working out next to Fabio of I Can't Believe It's Not Butter fame at the gym (I have to say, he looks pretty good in person.)  When Camilla announced the title of her newest cookbook last year, I felt like it had been written just for me:  750 Best Muffin Recipes .  No, I didn't accidentally add a zero to the number.  That's 7.5.0.  As in, a new recipe every day for over two years.  As in, about $.03 per recipe.  Sounds like a good deal to me!  I love a well-crafted, moist on the inside, but slightly crisp on the outside muffin, and from the recipes that I have tried so far, I will be very happy baking my way through this book.  Muffins for breakfast, savory muffins, gluten-free, international, vegan.....they're all inside, and then some.  Here is a yummy recipe from the book that I whipped up yesterday, perfect for the holidays:

Camilla's Peppermint Chocolate Chunk Muffins (from 750 Best Muffin Recipes)

Makes 12 muffins

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

2 eggs

1/2 cup unsalted butter, melted

1 teaspoon peppermint extract

3/4 cup sour cream

6 ounces bittersweet chocolate, chopped into chunks

1/3 cup coarsely crushed red and white striped peppermint candies

Preheat the oven to 375F degrees. Line a 12-cup muffin tin with paper liners.  In a large bowl, whisk together the flour, baking powder, baking soda, and salt.  In a medium bowl, whisk together the sugar, eggs, butter, and peppermint extract until well blended.  Whisk in the sour cream until blended. 

Add the egg mixture to the flour mixture and stir until just blended.  Gently fold in the chocolate.  Divide the batter equally among the prepared muffin cups.  Sprinkle with candies.

Bake in preheated oven for 18-22 minutes or until tops are golden and a toothpick inserted in the center emerges clean.  Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.

 

O.K., folks!!  That's all that I've got.  I'm exhausted.  Time for a nap.  Happy holiday shopping!!

Lions and Monkeys and Giraffes (oh yum!)

When I was growing up, birthday parties were a pretty standard, fairly simple affair......at least relative to the complex, expensive, "My party is going to sooo be better than your party" extravaganzas that occur today. 

Old invitations: Strawberry Shortcake or Snoopy cut-outs that came 12 to a pack, bought for under five dollars at the drug store or gift shop uptown. 

New Invitations: Custom creations printed on sparkly Crane paper, often rolled up, tied with a silk bow, and inserted into an eco-friendly paper tube along with too much confetti that ends up all over your floor. 

Old Attire: Party clothes--duh!

New Attire: This is usually noted on the invite.  Cocktail, casual, and semi-formal no longer apply.  Today you're more likely to see "Yacht Club Chic", "Whimsical Urban", "Flamenco Inspired", or, if you are hip enough to be invited to P. Diddy's annual Hamptons bash, "White and Expensive From Head to Toe."

Old Venue: All of my parties and those of my friends were held at a handful of central New Jersey locations.  These were: backyard, local pool, Sesame Place, The Ground Round, or the Kendall Park Roller Rink.  You knew there had to be a roller rink in there somewhere, right?  New Jersey and the 80s?  Fuggedaboutit!  To this day, I cannot hear Joan Jett's "I Love Rock 'n Roll" without thinking of roller skating.  Throw in a few boxes of pizza and some Hawaiian punch, and you've got fifteen happy eight-year-olds.

New Venue:  Private. Catered. Live Music. Premium Open bar. Pricey.

Old Gifts: I could pretty much always count on a stuffed animal from at least half of my friends.  From others, it was a mish-mosh of things like barrettes, Hello Kitty accessories, or books.  There seemed to be an unspoken agreement among parents to not got overboard in the dollar amount department.  Sadly, most of those stuffed animals fell victim to my German Shepherd, but they were nice while they lasted.

New Gifts: This category can range from a regifted "artistic" coffee table book -- Hey!  Didn't I give that to her for her birthday last year?? -- to something outrageously expensive from that smug looking person over in the corner.  I mean, what do we really need anyhow?  Another candle? Picture frame?  More wine?  Well, maybe more wine.....

Old Cake:  Mommeeeeeeee!!!  Can I please get a Carvel ice cream cake for my birthday party?  PLEEEEEEEZE???  As far as I was concerned, cake just didn't get any better than Carvel, which was essentially a big block of two types of ice cream separated by chocolate cookie crumbles and covered with frosting.  Never mind that my mom nearly dislocated a shoulder trying to hack through the frozen cake with her chef's knife--I was happy.

New Cake:  You name it, chances are pretty good that a local bakery can build it.  Yes, I said "build" it.  Thanks to the Ace of Cakes, birthday cakes are no longer two circular layers, vanilla buttercream, and candles.  Nooooooooooo.  They are confectionery construction jobs. Husband like to bowl?  Order him fondant-covered cakes replicas of the pins, his lucky bowling ball, the lane, and even his bag....if you don't mind spending four figures, that is.  I've seen some pretty incredible creations (That's a cake??), and some......not so much.  Check out this site and have a good laugh: www.cakewrecks.com .

While I've heard a few horror stories about some modern children's' birthday parties, most seem to be a happy medium between these "old" and "new" extremes.  Having your own jumpy house in the backyard was inconceivable when I was a kid, but nowadays they are everywhere.  Now, parents are often invited to parties along with the kids, which means that the aforementioned boxes of pizza and Hawaiian Punch likely won't suffice.  There is also a greater focus on themes and custom favors.  (My theme was usually just "party.") Coming up with a unique theme that hasn't already been "taken" by a child with an earlier birthday is hard enough, so I am more than happy to help a friend out with some customized favors for her in the form of my favorite sugar cookies.

The Mission?  Zoo-themed party favors.  The cookie shapes?  Lions, Monkeys, and Giraffes (oh my!)

I have been using this same sugar cookie recipe for about 7 years.  Once I tried it, I knew that it was "the one", so I now use it for all of my cookies.  Some of you might have picked up that I love to add orange zest to recipes.  That is what I did here, along with an extra dose of pure vanilla, which created that creamsicle-like flavor.

 Here are a few extra tips for preparing these colorful creamsicle cookies:

• I like to use a lemon royal icing on these cookies, as I find regular royal icing to be a bit flavorless.  To prepare this icing, combine a one-pound box of confectioner's sugar with 3 large egg whites in the bowl of an electric mixer fitted with the paddle attachment.  Mix until well combined.  Add enough lemon juice until the icing reaches the consistency that you need to decorate the cookies.  Use a thicker icing to outline the cookies and a thinner one to fill or "flood" the cookies.
• The prepared cookie dough can remain in the refrigerator, tightly wrapped, for up to 2 days.  You can also freeze the dough, double-wrapped, for up to 2 weeks.  Thaw the dough overnight in the refrigerator before rolling out.
• After baking, these cookies tend to stay fresh for several days, even a week, so they are perfect for shipping. 
• I like to use salted butter in this recipe because I think the extra hint of salt adds a nice contrast to the other flavors, but feel free to use unsalted butter as well (I have tried it with both versions.)

Creamsicle Rolled Sugar Cookies

Makes 24-30 medium cut-outs

Ingredients:

10 ounces salted butter, softened

1 cup sugar

Zest of one orange

2 large eggs

1 tablespoon pure vanilla extract

3 1/2 cups flour

1/4 teaspoon salt

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar until light and fluffy, 3-4 minutes.  Mix in the orange zest.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary.  Add the vanilla and continue to beat the mixture for 3 minutes more.

In a medium bowl, whisk together the flour and the salt.  Slowly add the dry ingredients to the wet ingredients, mixing until well combined.

Divide the dough into 3 equal portions, and form each portion into a flat disk.  Wrap each portion with plastic wrap and refrigerate for 1 hour. 

Preheat the oven to 350F degrees.  Line 2 baking sheets with parchment paper.  On a lightly floured work surface, roll out one of the disks of dough until it is about 1/8-inch thick.  Cut shapes as desired, carefully transferring them to the prepared baking sheets and re-rolling scraps as necessary.

Bake the cookies for 9-11 minutes, until the edges start to brown.  Transfer the baking sheets to a wire rack to cool completely.  Repeat the process with the remaining dough.

Decorate the cookies as desired using colored royal icing (recipe above in the "tips" section.)

Lemon-Glazed King Cake

Most foodies have some sort of a culinary bucket list, one that is comprised of meals at their dream restaurants, ingredients that they want to try, and recipes that they want to attempt.  So what if dinner at the French Laundry costs them an entire week's salary?  It's still probably on every single list.  And in our minds, the price is totally justified because, well, because it's The French Laundry for Pete's sake!  I mean, when else will you be served nineteen courses, each one more impressive than the next, and most of which contain several ounces of truffles or gold leaf or a combination of the two?  If you calculate the cost per course, then it's really not so steep....right?

Other items on these tasty to-do lists might include adventurous foods to try, a la Anthony Bourdain.  Actually, he'd probably take one look at my list, crumble it up, and light it with his cigarette, seeing as my "adventurous" foods are probably the ones that he devours on a daily basis.  Sometimes these experiences create new favorites....other times, not so much.   I don't recommend sea urchin.  I'll just leave it at that.

Recipes that we want to attempt might include the famed Italian Timpano from the foodie flick Big Night, a four-foot tall croquembouche tower surrounded by spun sugar, or even the perfect Coq au Vin.  Some might be on the list for their Mt. Everest-like level of difficulty, while others are there "just because."  One such item that has been waiting patiently on my list is a traditional Mardi Gras King Cake.  For the past three years of writing this blog, I have intended to create one of these cakes for a Mardi Gras-themed post, but every year the holiday manages to sneak up on me, and my opportunity is gone.  It must be all of that culinary hubbub associated with the Super Bowl that leaves poor, unappreciated Mardi Gras without a blog post to call its own.

BUT NOT THIS YEAR!!!  Geaux Saints!!  Who dat foodie posting a combined Super Bowl/Mardi Gras recipe?  (Yeah, it's me.)

Disclaimer:  Being a Patriots fan, I'm actually impartial to the outcome of the game, but the New Orleans tie-in was perfectly timed for this post, so I snagged the opportunity.

I was originally going to attempt to be extra clever and creative with this post by taking the concept of a King Cake and turning it into something else, such as "King Cake Eclairs."   Then I decided that some foods are just not meant to be messed with, especially ones that hail from a city as steeped in tradition as New Orleans.  I mean, I wouldn't want some strange voodoo hex to be placed upon me as a result of a "New and Improved King CUP-Cakes!!" post.  No, I'll just stick with the original, thank you very much.

That said, I did throw in a few culinary twists and turns that still maintained the integrity of the time-honored King Cake while, as Paula Abdul would say, making it my own.  I decided to perk up the dough by adding orange zest, cinnamon, and the under-appreciated spice cardamom.  Rather than coat the cake with a flavorless powdered sugar glaze, I opted for an easy tart lemon option, which made a world of difference in the flavor department.  Perhaps you can serve this at your Big Game party for a little half time treat.  Whoever gets the slice with the almond in it gets to clean up afterward.  Laissez les bons temps rouler! Here are a few extra tips for making this mah-velous Mardi Gras treat:

• The dough can be started one day in advance.  Once the dough has risen the initial hour, it can be refrigerated for up to 24 hours, covered.
• The cake is definitely best eaten within one day of preparation, ideally the same day that it is prepared.  Be sure to keep it tightly wrapped in plastic wrap at room temperature to prevent it from drying out.
• Feel free to play around with the filling recipe, depending on what you have on hand.  Finely chopped almonds or pecans, candied citron, dried cranberries or cherries, and raisins are all good options.
• Instead of braiding the dough, you can also roll it up jelly-roll style.  After rolling the dough to the 24X10-inch rectangle, brush it with the melted butter and sprinkle the filling on top.  Tightly roll the dough and then bring the ends of the roll together, pinching to seal.

Lemon-Glazed King Cake

Makes one cake (12-16 servings)

Ingredients:

For the dough

1/2 cup whole milk

2 1/4 teaspoons active dry yeast

1/3 cup plus 1 teaspoon sugar

3 1/2 cups flour

6 ounces butter, softened

4 large eggs

Zest from one orange

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt

For the filling

3 tablespoons butter, melted

1/3 cup light brown sugar

1 tablespoon ground cinnamon

1 whole almond or large dried bean

For the glaze

2 large egg whites

1 pound confectioner's sugar

2 tablespoons light corn syrup

1/4 teaspoon pure vanilla extract

2 tablespoons fresh lemon juice

Green, yellow/gold, and purple decorative sugars

Prepare the dough: In a small saucepan, heat the milk to about 110F degrees.  Pour the milk into a small bowl and sprinkle the yeast over the surface.  Add 1 teaspoon of the sugar and stir to combine.  Set the mixture aside until the yeast is foamy, 10 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the remaining sugar until light and fluffy, 2-3 minutes.  Add the yeast mixture and mix for 1 minute.  Add an egg and mix thoroughly; follow with a third of the flour.  Repeat with the remaining eggs and flour.  Add the orange zest, cinnamon, cardamom, and salt, and continue to mix on low speed for 7-8 minutes, until the dough is smooth, shiny, and elastic, and it starts to pull away from the sides of the bowl.  If the dough is too soft, add up to 1/2 cup of flour.

Scrape the dough from the bowl and lightly knead to form into a ball.  Butter or oil the inside of a medium size bowl and transfer the dough to the bowl, turning to coat with the butter.  Cover with plastic wrap and set in a warm spot to rise for 1 hour, or until doubled in bulk.

When the dough has risen, turn it out of the bowl, punch it down, and knead it lightly to form a ball.  Put the dough back in the bowl, cover, and refrigerate for 2 hours. 

Form the cake:  Flour a clean work surface.  Roll the dough into a 10 by 20-inch rectangle, keeping the thickness consistent throughout.  Cut the dough lengthwise into 3 strips.  Paint each strip of the dough with the melted butter, leaving a 1/2-inch border clean along the length of each strip.  Reserve any leftover butter.  Sprinkle the strips with the brown sugar and cinnamon.

Line a large baking sheet with parchment paper.  Fold each strip over lengthwise toward the clean edges to enclose the cinnamon sugar, and pinch the seam to seal the dough closed.  Snugly braid the three pieces together.  Transfer the braid to the baking sheet and form the braid into a wreath, pressing the ends together.  Cover the wreath with a clean towel and set aside to rise for 40 minutes.  Preheat the oven to 350F degrees.

Brush the cake with the reserved melted butter and bake for 18 minutes, until golden brown.  Cover the cake loosely with foil and continue to bake for 20-25 minutes more, until baked through.  Keep the cake on the baking sheet and allow to cool completely.  After the cake has cooled, carefully tuck the almond into the underside of the cake.

Prepare the glaze:  Place the egg whites and the confectioner's sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until combined.  Add the corn syrup, vanilla, and lemon juice, and continue to mix until smooth, adding more lemon juice if necessary to achieve your desired glaze consistency.

Drizzle the glaze over the cake, spreading with an offset spatula to coat.  Cover with alternating colored sugars, and allow to set before serving.

Tropical Bliss Granola is Here!!

 
YAWN.......I am exhausted.  This whole start-up-one-woman-granola-business stuff takes an enormous amount of time and energy. 

Oh, believe me, I'm definitely not complaining.  I've recently started selling in a third Whole Foods location, easily the busiest location in Las Vegas.  On most weekends, I'll head over to at least one of the stores, armed with my 3'X2' folding table, tablecloth, and lots and lots of samples.  Apparently, Whole Foods shoppers love samples.  As soon as I set out plastic cups of Sweet Citrus and Maple Blueberry granola in neat little pyramids, an entire group of ravenous women in yogawear and husbands who have lost their wives descend upon my table and grab every last crumb.  Some even try to return for seconds, incognito.  That's O.K. folks, sample away.  It's a huge compliment.

The good news is that the granola is selling very well.  Even those unwilling samplers, the ones that give me a look that says "Yes, I'll grab a sample, but don't EVEN try to sell me anything", have retraced their steps back to my table and purchased a bag.  It's a great feeling :)

People always ask me which flavor is more popular.  Hmmm.....tough call.  That depends on the day, location, direction of the wind, stock market....in other words, it's a draw.  Some days are all about the maple, while others solely Sweet Citrus.  You just never can tell.

Of course, some people buy both flavors because they just cannot decide (bummer!)  And now, I've gone and made this decision even more difficult with the launch of my third flavor: TROPICAL BLISS GRANOLA!!!

Good name, no?  There really wasn't any other name that we could call this flavor, what with the fresh banana puree, crunchy cashews, toasty shredded coconut, and tart dried pineapple contained in each and every scrumptiously blissful bite.  Like the bag says, if you close your eyes and take a bite, you're not in the kitchen anymore.  You're transported to an exotic island locale--no passport (and embarrassing passport photo) required.

While Tropical Bliss will not be in Las Vegas Whole Foods Markets for about one week, you, yes you, can order some today via my Paypal store or on Amazon.com.  As a special Paypal February special, if your order is $25 or more, I will throw in a complimentary bag of the Tropical Bliss.  Blissful indeed!!

Oh, and for you Maple Blueberry fans, the 16 oz. bag is on its way...........(to be continued.)

 

Third Annual Peanut Butter and Julie's Favorite Things

It's the most won-DER-ful time (bum-bum-bum) of the year!

Ah yes.  'Tis true.  Although in this case, I'm not referring to the time of the year when family and friends gather. I'm not referring to the time of the year when the kitchen is filled with flaky pies and bottomless trays of cookies.  I'm not even referring to that time of year when you can find the movies Elf, A Christmas Story, and Christmas Vacation on cable at any given hour of the day (although that is a very nice perk.) 

No boys and girls, I am referring to the time of the year when it is time for the Third Annual Peanut Butter and Julie's Favorite Things list to be posted.  Now if you're a PB&J newbie, then you're likely confused.  Please refer to my First and Second annual lists before continuing.  We'll wait....

  

.......O.K., now that we're all on the same page (literally), we are ready to continue.  Drumroll!!

1. I was going to post this list yesterday, on Black Friday, but I spent the better part of the day preparing the Peanut Butter and Julie site for the launch of my NUMBER ONE item.  Just when you think that you've gotten the hang of this web configuration thing, you realize that you're not even close, which is kind of a bummer.  But, after several hours of cutting, pasting, and scanning help forums, I was finally able to add a page dedicated to my **New Line** of Julie Anne's Granola to my blog.  Please take a moment a check it out.  Again, we'll wait..... 

So, there you have it, my number one selection for this year's list.  True, this selection might be a bit self-serving and biased, but the customers at Whole Foods seem to love my product, and I am very, very proud of the entire line.  Up until now, only the Las Vegas locals have been able to purchase my granola, but it is now available through my site, through Amazon.com, or through Etsy (although you'll get the most bang for your buck via this site.)  You can also email me directly.  If you are a fan of my style of recipes and of my blog, then I think you'll really enjoy my granola.  It will make a great holiday housewarming, teacher, or Secret Santa gift, a perfect stocking stuffer, or a healthier addition to a holiday gift basket.

Alright, enough of the self-marketing.  Onward with the list!

2. Even when your favorite cook or baker is not in the kitchen, chances are pretty good that he or she  would rather be in the kitchen.  For those times when they can't be in their favorite room of the house, why not buy them something that reminds them of their culinary happy place?  I have been a fan of Philosophy's adorable line of beauty and bath products for many years, especially those which have cooking and baking themes.  Their spot-on tempting aromas make it difficult to remember that they are not for consumption! Some of my favorite holiday-themed items include The Cookbook, with flavors like Pumpkin Spice Muffin and Pear Cobbler, The Bake Shoppe, featuring Buttercream body lotion, and  Cookie Exchange, with Oatmeal Raisin and Coconut Macaroon shower gels.  Getting clean has never been so delicious! Philosophy offers free shipping through tomorrow (11/29) if you  enter "holiday" at checkout. ***  Jo Malone makes some of my favorite cologne fragrances, incorporating lovely combinations of fruits and spices.  Her newest, spicy Vanilla and Anise, and her fruity Pomegranate Noir,are two of my current favorites.  They can run bit on the pricey side, but they also last for years.*** A few weeks ago, when I was tweeting with some other twits on Twitter, I came across a tweet from Sun Basil Garden, mentioning some foodie-themed soaps that she makes.  Intrigued, I followed the link to her store, and I found the most adorable collection of reasonably priced handmade soaps.  I believe that I finally stopped myself after I filled the shopping cart with 8 different kinds, but I just couldn't resist varieties such as Peanut Butter Cookie and Milk, Eggs and Bacon, and Frosted Cupcake.  I'm certain that I'll be back for more!

3. No foodie holiday shopping list would be complete without at least a few cookbook recommendations.  Though to an outsider it might seem as though we couldn't possible fit another cookbook into our already jam-packed cabinets, believe me, where there's a will, there's a way.  I believe that a great philosopher once said "There is no such thing as too many cookbooks."  O.K., maybe that's not true, but I'm saying it now, and I'm sure that my fellow foodies would agree.  For the past two years, I have recommended my friend Sara Foster's first two cookbooks, so of course this year I am suggesting her third:  Sara Foster's Casual Cooking.  Oh no! What will I recommend next year?  Well, a little southern birdie told me that Sara is working on a fourth book.  Whether it will be ready next year or not, I don't know....but one can hope. ***  I also became a fan of The Pastry Queen  cookbooks this year, all written by the talented and approachable Rebecca Rather of the Rather Sweet Bakery & Cafe in Fredericksburg, Texas.  In addition to the original book, she has also written a Christmas with the Pastry Queen edition, and her newest is titled Pastry Queen Parties.  After flipping through her enticing collection of recipes, you too will say "long live the queen!"

4. It's no secret that I am cuckoo for cookie cutters.  I love to find fun new shapes for that special occasion or for someone with a particular interest. This year I happened to become acquainted with Ann Clark Ltd., a Vermont-based company that has been making reasonably-priced cookie cutters in oodles of shapes since 1989.  My person favorites include the High Heel Shoe, Little Black Dress, and the little VW Bug-like car.  They also have some fun mommy-and-me or grandma-and-me kits for budding bakers. Ann's daughter, Elizabeth, is a fellow blogger (www.makemorecookies.com) and a Peanut Butter and Julie reader, which is how I found out about their site.  She generously offered readers a 10% discount off of Ann Clark products through the holiday season.  Just enter code BLGA12 at checkout. Stay tuned for a future blog post featuring some of Ann Clark's cutters.

5.  Much like a shoe addict can never have enough room in her closet, a foodie can never have enough room in her kitchen cabinets---and yet we continue to covet whimsical serving platters, bowls, and dishes.  At least we food-bloggers can argue that "it's for taking pretty pictures for the blog."  That's our story, and we're stickin' to it.  Some of my favorite serveware finds have been at Anthropologie, a store that primarily sells clothing but also has a housewares line with a very vintage feel to it.  I love these Anthropologie serving bowls with floral patters. *** Who likes to juggle a bowl for their tomato soup and a plate for their grilled cheese sandwich on their way over to the T.V. to watch the big game?  Certainly not my husband.  The soup and sandwich ceramic tray duo from Uncommon Goods is an inventive solution.  Problem solved. *** I've loved enamelware dishes ever since I was a customer at Foster's Market, where they use them for their in-house dining.  This Pink Gingham Round Cake Pan from Broadway Panhandler is one of several that would brighten up any kitchen collection. 

6.  What's a holiday season without chocolate, candy, and more chocolate?  The problem with holiday dinners is that they are HUGE, so huge that you rarely see the surface of your plate through all of the food that is piled on top in one large heap.  After a feast like that, the last thing that I want to do is add on a square of creme anglaise-topped bread pudding or a wedge of apple pie.  That said, I simply cannot ignore my sweet tooth.  The ideal solution is a rich and satisfying piece (or two) of hand-crafted chocolates.  There are so many great chocolatiers out there, so it was hard to narrow my recommendation down to just one.  Moonstruck Chocolates, with their whimsical shapes, would be fun for all ages.  Their four piece Holiday Collection or Peppermint Patty are priced low enough to serve as unique stocking stuffers or enviable Secret Santa gifts. *** My mother introduced me to Norman Love, who makes gorgeous (but pricier) shimmering truffles in holiday flavors such as Candycane, Gingerbread, and Hot Toddy. *** MarieBelle Chocolates are definitely the Maserati of the chocolate world, but I had to include them for their detailed design alone.  Who knows?  Maybe they'll let you work out some sort of payment plan for their 100 piece box . ***  Not a chocolate fan?  First of all, what's wrong with you?  Just kidding.  Morning Glory Confections, which I found through Martha Stewart, has the most incredible sounding nut brittles, my favorites being Thai Curry and Peanut and New Mexico Chili and Pumpkin Seed.

7.  As much as we all want to avoid the subject, the white elephant in the room must be addressed.  I'm sorry, but someone needs to do it, and it might as well be me.  The holiday season is no friend to your skinny jeans.  I know, I know--I just went on and on about chocolate and candy.  How could you, Julie?  Sorry, but it was a good set-up for these items on my list.  Selfish, I know.  A good pair of workout shoes can do wonders for your fitness routine.  They can even motivate you to work out (stop laughing.)  This year, thanks to my friend Jenny from the blog Picky Palate, I became familiar with the Asics Gel Nimbus running shoes, and I am now a devotee of these cushiony and comfortable kicks.  My marathoner husband is now on his third pair.  If that's not an endorsement..... *** No time to workout during the holiday rush?  Never fear!  A few years ago, I purchased a pair of really odd-looking  MBT  fitness shoes, which have a shape that forces your muscles to work harder when you walk, stand, and do everyday activities.  Today, most major shoe companies have come out with a similar product, such as the Reebok Easy Tone.  Believe it or not, these shoes do work, and I have actually been sore after a few hours of working in the kitchen.  No, they're not exactly Louboutins, but they will make your legs look great when wearing pumps much less expensive than Louboutins.

8.  Hello my name is Julie, and I am a specialty foods store shopaholic.  I cannot enter a boutique gourmet foods store and "just look."  Inevitably, I will emerge with $8 jars of Herbes de Provence mustard, fig jam, and artisanal maple cream.  This is why I avoid these sorts of establishments during the holiday season.  I'm supposed to be buying for others after all, not for myself.  I'm willing to bet that the foodie in your life has a very similar predicament, so why not fill their stocking with a little culinary cheer?  Vervacious Balsamic Table Sauces come in unique flavors such as Chocolate or Espresso Balsamic that only an adventurous foodie could love. *** I have been a fan of the Savannah Bee Company for years.  Not only is their artisanal southern line of honey products consistently delicious, but their packaging is perfect for gift giving.  My personal favorites include the tall flute of Tupelo Honey (bring it in place of a bottle of wine for a hostess gift!) or their Honey Sampler, which includes four different flavors. ***  I discovered the NapaStyle store, owned by Food Network chef Michael Chiarello, during a recent trip to Napa.  I'm a sucker for specialty salts and spice rubs, so I couldn't resist bringing home a few jars.  In retrospect, I should have brought home a case.  I have been putting the Chardonnay and Oak Smoked Salt and the Cocoa Spice Rub on anything and everything that makes even remote sense....and even some stuff that makes no sense whatsoever.

9.  Ask an professional chef or avid home cook for a list of their top must-have kitchen tools, and a good sharp knife is bound to be somewhere at the top.  Not only does this essential item make prep work ten times easier, it makes it safe.  If your knife has ever slipped off of an onion an onto your finger (%&#$*!!), then you know what I mean.  A freshly sharpened knife will make you feel like you are in one of those classic Ginsu commercials: See how our knife will cut through a tin can AND THEN slice right through a tomato!  But wait, there's more....  Although I never recommend the classic tin can experiment, I do recommend investing in a good sharpener.  Last year, I received the  Chef's Choice Knife Sharpener, which isn't only easy, it's kinda fun too. *** As far as knives, you can't go wrong with a sturdy Shun.  Feel like splurging?  The Shun Classic Santoku will make you feel like Morimoto himself.  At a slashed price, the Shun Classic 7-inch is still a cut above the rest.

10. In my opinion, merchandise from any company that helps needy animals already deserves a second look.  In this case, however, it deserves a third (or maybe even a fourth.) A Dog's Life makes the most adorable bags of custom dog treats, on which you can place the mug of your beloved mutt.  Flavors such as Peanut Butter and Honey, Double Cheeseburger, Steak Frites, Apple Pie, Quattro Formaggio, and Sweet Potato cater to those finicky foodie pups, and the company's special Rescue Dog Labels celebrate dogs who have been rescued or who are waiting to be rescued.  If you're anything like me, the only problem is determining which of the hundreds and hundreds of photos of your dogs to use (of course when it comes to finding a recent photo of myself or Eric, I have none.)

11.  One of my other loves, besides cooking, dogs, and my treadmill, is music.  I really love all kinds of music, although I never have been able to jump on the Dave Matthews bandwagon.  I just don't get it.  I'll even confess to liking that new Miley Cyrus song: "Noddin' my head like yeah! Movin' my hips like yeah!" C'mon, you have to admit.  It's catchy.  Anyhow, food and music can easily go hand in hand.  I love to have a great play-list on my Ipod as I shuffle around the kitchen.  Music is also essential for pulling off a memorable dinner party.  Now, "memorable" could potentially be a bad thing if your selection includes the explicit lyrics Eminem CD, but it could be a good thing if you select one of my current favorites.  The Gipsy Kings is always my number one pick, followed closely by the soundtrack from the foodie film Big Night.  Michael Buble sings great standards, but if you prefer the original crooners the Rat Pack Live at the Sands CD is perfect for a retro-themed party or for New Year's. 

Carnation's Famous Fudge

It happens at my grocery store, and I am willing to bet my KitchenAid stand mixer that it happens at your grocery store too.  Every year, no sooner has the store transferred all of the unwanted Halloween candy from the "seasonal" aisle to the bargain bin that the employees start erecting massive sculptures out of common holiday ingredients, which are conspicuously placed throughout the store.

The base of the sculpture is made out of something sturdy, such as 29-ounce cans of pumpkin or cranberry sauce.  On top (in no particular order) you'll find Chex cereal, alternating layers of brown and confectioner's sugar, marshmallows, chocolate chips, peppermint extract, etc., etc.  I guess that this monstrosity is meant to represent one-stop-shopping for the busy holiday cook.....except for the fact that no one dares to reach for a low-lying can of pumpkin, fearing that their selection might knock the sculpture down like a game of Jenga.

No holiday supermarket sculpture would be complete without a section composed out of Carnation Evaporated Milk, also known as "The Cooking Milk."  From creamy pumpkin pie to rich casseroles, evaporated milk is a pantry necessity for this time of year.  I was excited to open an email a few weeks ago from a Cassie, who works for the One2One Network representing the Carnation brand.  She generously offered to send me some free cans of Carnation Evaporated Milk and a gift card to cover the cost of ingredients so that I could experiment with a few recipes that feature evaporated milk and then blog about them.  As you can imagine, it didn't take a great deal of pondering for me to accept the offer. Hmmm.....let me see.....

The pondering came when I had to decide exactly which recipes I would prepare.  Cassie asked that I make one recipe from a holiday recipe booklet that she sent and also one of my own recipes.  The recipe booklet decision was tough enough.  Not only does it feature more commonly known recipes for baking with evaporated milk, but many savory ones as well.  Since it's available in regular, low-fat, and fat-free varieties, their evaporated milk can be substituted for the kind of milk that you normally use in your cooking.  Who knew?  I eventually settled on this extremely quick and easy fudge recipe.  Let me tell you, if you're in a pinch over the holiday season, this is the perfect homemade gift solution.  I mean, who doesn't love fudge?  Anyone?  Anyone?  Exactly.

As for my second recipe, well, I just couldn't narrow my decision down to one.  So I made two.  I know, I'm such an over-achiever.  Stop it.  You're making me blush.  Find out what I made in my next two posts (I'm sure the suspense is killing you.) Here are my extra tips for making this fast (and famous!) fudge:

• One of the great things about fudge recipes is their versatility.  With this recipe, you can substitute hazelnuts, pistachios, macadamia nuts, or even peanuts for the walnuts/pecans.  Bittersweet chocolate can be replaced by semisweet, milk chocolate, or a combination of the two.  You can also used flavored chips, such as seasonal mint chocolate.  Try replacing the vanilla extract with almond, cherry, or coconut.  Mix in dried sour cherries, cranberries, or shredded coconut along with the nuts.
• The fudge will keep well, tightly covered and refrigerated, for 4-5 days.
• If your resulting fudge has a grainy or crumble texture, then you probably didn't stir it enough.  Stirring constantly ensures a smooth and rich treat.

Carnation Famous Fudge

Makes about 48 squares

Ingredients:

1 1/2 cups sugar

2/3 cup Carnation Evaporated Milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups semi-sweet or bittersweet chocolate chips

1/2 cup chopped pecans or walnuts

1 teaspoon vanilla extract

Line an 8-inch square baking pan with foil.  In a medium, heavy saucepan, combine the sugar, evaporated milk, butter and salt.  Bring the mixture to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 4 to 5 minutes.  Remove from heat.

Stir in the marshmallows, chocolate chips, nuts, and vanilla extract.  Stir the mixture vigorously for 1 minute or until marshmallows are melted.  Pour into the prepared baking pan.  Refrigerate the pan for 2 hours or until firm.  Lift the fudge from the pan and remove the foil. Cut into 48 pieces.

Margaritas for Everyone: Cookies and Cocktails

I'm going to do something very uncharacteristic.  I'm going to keep my blog post relatively short and sweet.  So for those of you who have come to know and love my long-winded stories about why I made what I made that day, I'm sorry.  For those of you who read these stories and wondered "What on earth does this have to do with her recipe?", you're welcome.  Consider this my gift to you.

My reason for skipping my usual ten paragraph preamble is that I am tardy with my posting.  I would completely miss the Cinco de Mayo holiday (those of you on the east coast are probably already into your second margaritas as I type) if I rambled on forever and checked my grammar.  Let's face it, the cookie recipe is probably of no use to you for any of tonight's festivities, but at least the margarita recipe is about as easy as it gets (tasty too.)  Save the cookie recipe for your first summer barbecue.

These fun margarita-shaped sugar cookies are something that everyone can partake in--and still drive home safely.  The margaritas themselves?  Not so much.  These are potent, so people, pace yourselves.  You don't want someone posting pictures of you doing the post-margarita Mexican Hat Dance all over your Facebook page, do you?  I don't know, maybe you do.  Regardless, have a great, guacamole-filled night.  Ole! Here are a few extra tips for this duo of Cinco de Mayo creations:

• When making the cookies, if the dough has become too soft during the rolling and shaping process, chill the cookie sheet for 15 minutes prior to baking.  This will ensure that the cookies retain their shape throughout the baking process.
• If you want to give the cookies an extra "margarita" touch, replace the orange zest in the cookie dough with lime zest.
• I purchased my cookie cutter from Sugarcraft.com for about $2.00, but if you don't have a cookie cutter, then you could always make a pattern out of waxed or parchment paper and trace it.
• Feel free to play around with the juice ratios in the margarita recipe.  You can also add a few sprigs of mint to the pitcher, if desired.
• The margarita mix can be refrigerated overnight.

Margaritas for Everyone: Cookies and Cocktails

For the margarita cookies (makes about 24)

1 recipe sugar cookie dough

Margarita glass cookie cutters

Royal icing in white and green

Coarse sugar

Gumdrop candies shaped like fruit slices

Roll, cut, and bake the margarita glass cookies according to the sugar cookie dough recipe on this other post.  Color half of the royal icing green (unless of course you are making mango margaritas!)  Leave the rest of the royal icing white.  Pipe the green icing around the top of the "glass," leaving a small strip at the top.  Pipe the white icing around the "stem."  After the piping has dried, thin both icing colors with lemon juice and flood the interiors of the outlines with the colors.  After the icing has dried (let it set for at least an hour), pipe white icing onto the top strip at the top of the glass.  Dip the top of the glass in coarse sugar, so that it looks like salt around the rim.  If the gumdrop fruit slices are thick, trim them lengthwise.  Pipe some royal icing onto the glass, and adhere the "lime" to the glass.  Allow to dry for at least one hour, preferably several hours, so that the lime sticks.

Pomegranate-Orange Margaritas

Serves 8-10

1 liter tequila (recommend Patron)

2 cups Cointreau or Triple Sec

1 1/2 cups pomegranate juice

1 cup orange juice

1/2 cup lime juice

In a large glass pitcher, combine the tequila, Cointreau, pomegranate juice, orange juice, and lime juice.  Fill a cocktail shaker with ice, and add about 1 cup of the margarita mix; shake well.  Strain into a cocktail glass and serve.  Repeat with the rest of the mix.