Peanut Butter and Julie

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.

Whole Wheat Hot Cross Buns

Hot Cross Buns.  Hot Cross Buns.

One a penny. Two a penny.  Hot Cross Buns.

I cannot see, eat, or prepare hot cross buns without that song constantly running through my head.  Only in my version, the song is not being sung;  it is being played on the recorder.  I vividly remember sitting cross-legged next to my classmates in Mrs. Kemp's third grade music class at Stuart Country Day School, playing Hot Cross Buns over and over again until we attained one harmonious sound.  Mrs. Kemp was a perfectionist.  You would think that we were preparing Vivaldi's Four Season for Lincoln Center as opposed to Hot Cross Buns for the Lower School Parents Night.  

I actually found my old orecorder a few weeks ago when I was rummaging through some boxes of old toys, papers, and my collection of Sweet Valley High books (I was obsessed with those.)  For some reason, I had painted a ring around the bottom of the recorder with bright pink nail polish--perhaps to distinguish my recorder from those of my friends?  I don't know, but I probably thought that I was super cool to come up with something like that.  Oh, and I'm still not any good at playing Hot Cross Buns on the recorder.  I guess I'll stick to Guitar Hero for now.

Hot Cross Buns (I'm referring to the edible version now) are something that I make every year around Easter, when they are traditionally eaten.  Each year, I try to change up my recipe just a little bit, as there are so many different ways in which it can be interpreted.  My version always contains a mix of dried fruits and spices, along with the requisite criss-cross made from a mixture of confectioner's sugar and lemon juice.  Some people use a cream cheese icing for the cross, but we all know how I feel about cream cheese (blech).  This year, I used a combination of dried cranberries, figs, and raisins, as that is what I happened to have in the pantry.  I also mixed in some slivered almond--had a huge bag from Costco just waiting to be put to use.  In addition, I decided to substitute half of the all-purpose flour with whole wheat flour, which gave the buns a healthy boost.  I usually start preparing this recipe the night before and then refrigerating the dough (see below), but they can be prepared the same day too.  Here are a few extra tips for making these traditional Easter treats:

• After the dough is mixed and allowed to rise the first time, it can be refrigerated overnight, tightly covered.  Bring the dough to room temperature before continuing with the recipe.
• You can experiment with many different variations of this recipe.  Try using dark raisins, chopped apricots, dried figs, and chopped hazelnuts, walnuts, or pecans in place of the listed dried fruits and nuts.
• After the buns have been baked, but before they are glazed, they can be frozen, tightly wrapped, for up to 1 week.  Thaw or reheat in a 325F degree oven, wrapped in foil.
• When setting dough aside to rise, I like to place it in an oven that has been heated for a few minutes and turned off.  This creates a nice warm environment, perfect for rising. 

Hot Cross Buns

Makes 24

Ingredients:

1/2 cup warm water (about 110 degrees)

2 1/4 teaspoons active dry yeast

1/2 cup plus 1 teaspoon sugar

4 ounces unsalted butter (1 stick)

2 cups whole milk

2 teaspoons salt

3 1/2 cups flour

3 cups whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

Zest of 2 oranges

1 cup golden raisins

1 cup dried cranberries

1/2 cup sliced almonds

2 eggs beaten with 2 tablespoons milk

For the glaze

2 cups confectioner's sugar

3-4 tablespoons lemon juice

Place the warm water, yeast, and 1 teaspoon sugar in a small bowl; stir to mix.  Let the mixture stand for 5 minutes or until foamy.  Meanwhile, in a saucepan, combine the butter, milk, salt, and remaining sugar; cook over medium-low heat, stirring constantly until the sugar has dissolved and the butter has melted.  Remove the saucepan from the heat and pour the mixture into the bowl of a standing electric mixer fitted with the dough hook.

Add the yeast mixture to the milk mixture and stir until combined.  Gradually mix in 3 cups of all-purpose flour and 3 cups whole wheat flour, mixing until the mixture forms a soft dough.  Add the remaining 1/2 cup flour if the dough is too sticky.  Remove the mixture from the bowl and knead on a lightly floured work surface for 5 minutes until the dough is smooth.  Lightly oil a large bowl and place the dough in the bowl.  Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in bulk, 30-45 minutes.

Punch down the dough and set it aside to rest for 10 minutes.  Combine the spices. orange zest, dried fruit, and almonds in a small bowl, stirring to mix.  Place the dough on a lightly floured work surface and knead in the fruit mixture, a little bit at a time, until evenly distributed.  Divide the mixture into 24 equal pieces and roll each piece into a ball.

Line 2 baking sheets with parchment paper and place the balls on the baking sheets, spacing 2 inches apart.  Cover the balls loosely with plastic wrap and allow to rise in a warm place for 30 minutes, until almost doubled in size.

Preheat the oven to 350F degrees.  Brush the tops of the balls with the egg wash and bake for 25-30 minutes, until they are golden brown and firm to the touch.  Remove the buns from the oven and allow them to cool. 

For the icing, whisk together the confectioner's sugar and the lemon juice to form a thick, but pourable glaze.  Drizzle a criss-cross shape on top of the rolls.  Allow the glaze to dry before serving. 

Oversized Cherry-Chocolate Soda Bread Muffins

According to the site sodabread.us (I guess sodabread.com, sodabread.info, and sodabread.net were already taken??),  my recipe is not really soda bread if it contains baking powder, sugar, and/or embellishments such as dried fruit or chocolate chips.  Technically, it should be referred to as either "spotted dog" or "railway cake."  Mmmmm.......railway cake, now that sounds yummy!  It's a wonder that name never caught on in the states.

The traditional Irish soda bread recipe consists of flour, baking soda, salt, and buttermilk--that's it.  For this reason, I will likely never prepare, serve, or eat traditional soda bread.  I mean, is it so bad to enjoy a hint of sweetness, a caraway seed, or a plump raisin here and there?  I didn't think so. 

Soda bread dates back to 1840, when sodium bicarbonate, a.k.a. baking soda, was first introduced in Ireland.  Because the Irish wheat was not hard enough to be compatible with yeast, baking soda was used as an alternative leavening agent.  You'll often see a loaf of soda bread bearing a cross shape in the center.  Some stories say that the cross was implemented to ward off evil, but bread bakers will probably argue that its purpose was to aid in both the baking and slicing processes.  I just think that it looks nice.

Soda bread has become a staple to the Irish diet, and it is commonly used as an accompaniment to stews and soups.  The bread tends to dry out quickly, so it is best to serve it within a day of baking, and I strongly recommend reheating prior to serving.  Because Eric is of Irish heritage, I try to whip up an Irish-themed dinner one night around St. Patty's Day.  Soda bread (or railway cake) is always on the menu in some shape or form.  This year, instead of making one large loaf, I am going to go with over-sized soda bread muffins, reason being that we barely make a dent into the loaf, leaving the rest to dry out quickly.  At least with the muffins, we can eat one at a time and leave the rest wrapped up.  I also wanted to try a sweeter version.  Yes!  I had the nerve to use sugar and chocolate and dried fruit and still refer to it as soda bread (gasp).  I love the combination of chocolate and cherry......and cherry and orange.....and orange and chocolate, so I put all three together in one recipe.  These additions helped to keep this typically dry bread moist while adding lots of flavor.  Here are my extra tips for these magnificent monster muffins:

• If you do not want to make the dough into muffins, you can make it into one large loaf instead.  Gather the dough together and place it on a parchment-lined baking sheet.  Form the dough into a circle.  Bake the loaf for about 1 hour, until a toothpick inserted into the center emerges clean.  Let cool completely on a wire rack.
• You can use all regular flour instead of using both regular and whole wheat flour.  I like the heartier flavor and texture that the whole wheat flour lends to the recipe.
• Feel free to experiment with this recipe.  Keep the basic dough, but substitute dried cranberries or apricots for the cherries.  Use different types of chocolate or a variety of chocolates.  Add lightly toasted walnuts, hazelnuts, or pecans.
• If the tops of the muffins start to become too brown during the baking process, then lightly tent them with foil until they are done. 

Oversized Cherry-Chocolate Soda Bread Muffins

Makes about 8 large or 16 regular muffins

Ingredients:

2 cups flour

1 cup whole wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

2 teaspoons salt

Zest of one orange

6 tablespoons cold unsalted butter, cubed

1 cup bittersweet chocolate chunks

1 cup coarsely chopped dried sour cherries

1 1/3 cups buttermilk

1 large eggs

Preheat the oven to 350F degrees.  Line 8 large muffin cups or spray them with non-stick baking spray (alternatively use regular-sized muffin tins.)

In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, and orange zest.  Add the cubed butter to the bowl and rub in with your fingertips until the mixture resembles coarse meal.  Stir in the chopped chocolate and dried cherries.

In a small bowl, whisk together the buttermilk and the egg.  Add this mixture to the dry ingredients, stirring until incorporated.  Divide the batter among the prepared muffin cups.  Bake until a cake tester inserted into the center emerges clean, 40-45 minutes for the large muffins (20-25 for regular muffins). 

Cool the muffins in their tins for 5 minutes and then transfer the muffins to a wire rack to cool some more.  Serve warm or at room temperature.

Savory Braided Bread Hearts

"Just make me a nice card."  When I was growing up, this was my mom's standard answer when I asked her what she wanted for her birthday or for Mother's Day.  My immediate reaction was always "No really - I'm not just going to make you a card.  What do you really want, mom?"  I couldn't for the life of me understand how a crayon drawing of something that was supposed to resemble my mom (but didn't) followed by a four-line poem that barely made sense would be enough of a present.  Of course at that age my resources were fairly limited.  I couldn't drive and my allowance was only a few dollars, so I needed to be creative. 

At the last minute, my brother Jay and I would usually decide to put together a "restaurant," in our kitchen, from which we would serve our mom a special (and I use that term loosely) holiday breakfast.   I would put together a menu on construction paper, listing every single brand of cereal that we had in the pantry, along with all of the breakfast items that I could think of, even the ones that I had no idea how to prepare.  I figured that I could just "wing it" if she ordered one of those.  Jay would play the role of the eccentric waiter, and of course I would be the chef.  No matter what my mom ordered, I'm pretty sure that we made a huge mess in the kitchen, and Jay and I probably got into at least one squabble over how things should be done (our restaurant didn't exactly have a business plan.)  In the end though, even if my mom didn't get the world's most delicious breakfast, she still got what she wanted:  something that we put some thought into.

These days, the need to be financially creative might prompt many people to skip their usual fancy Valentine's Day dinner out in lieu of a more economical and special dinner at their own home's "restaurant."  True, this might take a bit more planning and effort on their part, but it will definitely be more meaningful than a prix fixe 4-course menu that features unpronounceable items at an inflated price.  A homemade meal can be on your terms, with all of your favorite foods enjoyed at the best seat in the house.  Although you'll need to do some dishes, you won't need to tip, and you can afford to spend a bit extra on that really good bottle of Cabernet.

It's fun to play around with the Valentine's Day theme by creating heart-shaped food, such as the recipe below.  This recipe was inspired by something that I saw in Martha Stewart Living magazine, something that definitely fell into the "good thing" category.  I can't remember the exact date of the issue, but I do know that it was published around the holidays.  Martha had woven very simple ropes of dough into a long braid and then formed them into wreaths, which she then displayed placed at each guest's place setting for the holidays.  How Martha is that?  I changed the recipe a bit, adding some seasonings, sugar, and a bit more butter.  I also simplified the weaving process, yielding more pieces as a result.  Martha used 4 ropes per braid, but seeing as braiding is not really my forte (I never mastered the French braid), I couldn't for the life of me figure out how to braid the four ropes.  So, I changed the number of ropes to 3, making the bread much easier to braid but still producing beautiful results. 

Once the ropes have been braided, they are very easy to form into shapes.  I decided to try a Valentine's Day theme, shaping them into hearts, but you could really use this concept for just about any occasion, providing that your shape of choice is not overly complicated.  In other words, I wouldn't suggest attempting an outline of the United States on the 4th of July!  Here are my extra tips for making these whimsical woven breads:

• These hearts are best eaten the same day that they are made, within 12 hours of baking.
• If the bread sticks do not brown by the end of baking, increase the temperature to 375F degrees and bake for 5 additional minutes. 
• After you brush the hearts with the yolk and cream mixture, you can sprinkle them with poppy seeds, sesame seeds, and/or coarse sea salt, if desired.  You can also do a mixture of the three.
• Over-flouring the work surface when rolling out the ropes will make the process more difficult.  A work surface with too mush flour can be too slippery, and the dough will slide instead of rolling.  When rolling, start from the center of the rope, pressing down gently with the palms of your hands and rolling outward, lengthening the rope.
• Don't worry if the ropes are not perfectly uniform in thickness (this is very hard to accomplish.)  Braiding the ropes results in a nice even look.
• To make the hearts a bit more heart-healthy, use 1 cup of whole wheat flour in place of regular flour.  You can also add flax seeds to the dough or sprinkle the tops with flax seeds.

Savory Braided Bread Hearts

Ingredients:

Makes 5 hearts

2 cups flour

1 tablespoon sugar

2 teaspoons dried thyme

1 1/2 teaspoons salt

1/2 teaspoon coarsely ground black pepper

3 tablespoons cold butter, cubed

2/3 cup whole or low-fat  milk

1 egg yolk

2 tablespoons cream

In the work bowl of a food processor, combine the flour, sugar, thyme, salt, and pepper; pulse to combine.   Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal.  With the machine running, add the milk in a slow, steady stream, processing just until the dough comes together.

Turn the dough out onto a lightly floured work surface and divide it into 15 equal pieces.  Roll each piece into a ball and cover the balls with a kitchen towel.  Working with one piece at a time, roll each ball into a rope that is 28-inches long and about 1/4-inch thick.  Repeat the process 2 times. Place the 3 ropes side by side on a parchment-lined baking sheet and pinch the ends together.  Braid the ropes and them shape the braid into a heart, overlapping the ends.  Tuck the ends underneath.  Repeat the process with the remaining dough.  Cover the hearts and let stand for 30 minutes.

Preheat the oven to 350F degrees.  In a small bowl, whisk together the egg yolk and the cream.  Brush this mixture onto each of the hearts.  Bake the hearts until they are golden brown, 20-25 minutes.  Let the hearts cool on a baking sheet on a wire rack. 

Cranberry Streusel Coffee Cake

It's funny how our tastes change as we grow older and develop more sophisticated palates.  I remember trying a sip of my mom's coffee when I was younger, immediately scrunching up my face in disgust.  How could so many grown-ups drink something so horribly bitter-tasting?, I wondered.  Fast forward 20-something years, and my day doesn't officially start until I've had my oversized mug filled with strong, freshly-brewed coffee and frothy steamed 1% milk. 

About that same time, my older brother swore that he would never, ever, become a coffee drinker.  Knowing a sure thing when he saw it, my dad bet him that he could not get through college without drinking a cuppa joe.  Unfortunately for my brother, his college years occurred right about the time when the Starbucks craze started converting us into a nation of overpriced latte fanatics.  Otherwise, he might have had a fighting chance.  I mean, pre-Starbucks, you never really heard of anyone needing a Folgers fix, did you? (No offense, Folgers.)

Red red wine also falls into this category (darn-now I have that song running through my head!)  At some point, I can't remember exactly when, I recall asking either my mom or my dad if I could try a sip of their Cabernet.  Even after the tiniest sample, I thought that it was about the most vile and unpleasant thing that I had ever tasted.  Nowadays, believe me, my opinion could not be more opposite.  Of course I drink it because of its antioxidant properties........

Oddly, I have only grown to appreciate cranberries over the past ten or so years.  We never really had them around the house growing up, at least not that I can remember, but whenever I did try them, I found them to be too bitter or too sour.  I'll stick to my blueberries, thank you very much.  These days, I can't get enough of the nutrient-packed red fruit. I buy dried Craisins in bulk during bimonthly Costco runs, adding them to granola, salads, and pilafs.  During the seemingly short time that the fresh ones are in season, I purchase several pounds, freezing them for use in chutneys, breads, and sauces throughout the year.  This recipe, which can really be served as a breakfast treat or a dessert, makes great use of the fresh cranberries' tart flavor, a contrast to the sweet streusel (who doesn[t love streusel?), cake, and glaze.  The  bright, festive color of the cranberry topping makes this dish a perfect addition to a holiday spread.  Here are a few extra tips for this streusel-topped treat:

• The coffee cake can be stored at room temperature, tightly wrapped, for up to 2 days.
• If you want some extra texture in the filling, then add a handful of dried cranberries along with the orange juice and the rest of the ingredients.
• If you do not have a spring-form pan, then you can make this recipe using a tube pan, so long as the bottom is removable and the cake remains upright after baking (in other words, you don't need to invert the cake to remove it from the pan.)
• This recipe would work well with fresh or frozen blueberries too.  Replace the orange juice and zest with lemon juice and zest.
• If you want to make a glaze for the coffee cake (as in the photos), then whisk together 2 cups of confectioners' sugar with enough orange juice to yield a mixture that can be drizzled decoratively over the cake.  Glaze the cake after it has cooled, and let the glaze set for 10 minutes prior to serving. 

Cranberry Streusel Coffee Cake

Serves 8-10

Ingredients:

For the batter

1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons butter, softened

1/2 cup plus 2 tablespoons sugar

1 large egg

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup sour cream

For the filling and topping

2 1/2 cups fresh or frozen cranberries

1 tablespoon orange juice

2 teaspoons orange zest

1/4 cup sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 teaspoon cinnamon, divided

1/2 cup flour

1/2 cup rolled oats

1/2 cup light brown sugar

8 tablespoons cold butter, cubed

Preheat the oven to 350F degrees.  Spray a 9-inch round spring-form pan with nonstick baking spray; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.  Beat in the egg until well combined.  Beat in the two egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Mix in the vanilla.  Add the flour mixture to the batter in three batches, alternating with the sour cream and mixing well after each addition.  Scrape the batter into the prepared spring-form pan, smoothing the top.

Prepare the filling and the topping:  In a medium bowl, stir the cranberries with the orange juice, zest, sugar, cornstarch, vanilla, salt, pepper, and 1/2 teaspoon cinnamon.  Spoon this mixture over the batter in the pan.

In another bowl, mix together the flour, oats, brown sugar, and remaining 1/2 teaspoon cinnamon.  Using your fingers or a pastry blender, mix the chilled butter into the flour mixture until it resembles coarse meal.  Sprinkle the topping over the cranberries.

Bake the coffee cake for about 1 1/2 hours, until the cranberries are bubbling and a toothpick inserted into the center emerges clean.  Let cool completely before cutting and serving. 

An Updated Pair of Cookie Swap Classics

Although I am glad that Eric and I will not experience another uncomfortable cross-country red-eye this holiday season, it is always hard to spend Christmas away from my mom, dad, and brother Jay back east.  Growing up, we always had so many great holiday traditions that really made Christmas, well, Christmas.  The week before the holiday, we would all gather downstairs for nightly viewings of A Christmas Story, Christmas Vacation, or Christmas in Connecticut, movies that remain funny despite the dozens and dozens of times that I've seen them.  On Christmas Eve, we would attend the special candlelight church service, during which my brother and I (and sometimes my dad) would play hangman on the program and laugh at the tone-deaf singers, trying to stifle our giggles while my mom "shushed" us.  I always enjoyed the portion of the service when the lights were dimmed and we all lit our small candles while singing "Silent Night," except of course for the year when the kid behind me almost lit my hair on fire.  Luckily, he only fried a few strands. 

Then of course there was the baking.  When Jay and I were younger, my mom would construct gingerbread houses for us to decorate, probably because this was a great way to keep us occupied during an unplanned snow day.  For us, decorating meant piling on as many gumdrops, Necco wafers, and pieces of licorice as possible, so that the actual gingerbread portion of the house was barely visible (hey, art is subjective, right?)  My mom would always make her famous hot fudge sauce, which we would package and deliver to friends, teachers, and neighbors along with a big plate of assorted homemade cookies.

In addition to the traditional decorated sugar cookies and snickerdoodles, two cookies that I always associate with my mom's holiday baking are powdered sugar-coated chocolate crackle cookies and her crunchy peanut butter cookies, the kind that don't taste the same unless they have the criss-cross fork design on top.  There was a pretty good chance that either of these two treats could be found in our cookie jar at any given time, not only during the holidays.  Jay's favorite has always been the peanut butter, but I was partial to the chocolate, especially when accompanied by a cold glass of milk for dunking.

The following recipes give these classic cookies a bit of an update.  I'm not going to say "an improvement," because everyone knows that mom-made cookies can't get any better.  I'm just putting my own spin on them.  For the chocolate crinkle, I've ground up some almonds for extra texture and a nutty taste.  I added a bit of espresso powder to deepen the chocolate factor, and I threw in some shredded coconut to add moisture and another layer of flavor.  The peanut butter cookies have become flourless, with a bit of cinnamon, oats, and chocolate chips added for good measure.  This version bakes up thin and crisp, but don't worry, I've kept the all-important criss-cross fork marks in the recipe! Here are a few extra tips for preparing this pair of pleasing treats:

• The crinkle cookie dough can be formed into balls and chilled, covered, 1 day in advance.  The baked cookies can be stored at room temperature, tightly covered, for up to 2 days.
• To expedite the process for the crinkle cookies, you can freeze the dough for about 1 hour (as opposed to refrigerating for 3 hours), stirring once or twice to evenly chill.  You can also freeze the dough for 15 minutes after forming it into balls. 
• The coconut may be omitted from the crinkle cookie recipe.  Almonds can be replaced with hazelnuts, walnuts, or macadamia nuts.
• When baking the crinkle cookies, it is important to take them out of the oven when they still appear to be a bit underbaked.  This will ensure that the cookies are not dry, but moist and fudgy!
• For both cookies, using damp palms when rolling the dough helps to keep it from sticking.  Chill the peanut butter dough for about 45 minutes if you find that it is too soft to work with. 
• The oatmeal and chocolate may be omitted from the peanut butter cookies, and you may use creamy instead of crunchy peanut butter. 
• The peanut butter cookie dough may be prepared 1 day in advance and chilled, covered.  The baked peanut butter cookies can be stored at room temperature, tightly covered, for up to 3 days. 

Coconut-Almond Chocolate Crinkle Cookies

Makes about 22 cookies

Ingredients:

8 ounces bittersweet chocolate, chopped

3 tablespoons butter

1 cup sliced or slivered almonds

1/2 cup cake flour

1/2 teaspoon espresso powder (optional)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1/3 cup sugar

1/2 teaspoon vanilla extract

1/3 cup shredded sweetened coconut

1 cup powdered sugar

In a small saucepan, melt the chocolate and butter over medium-low heat, stirring frequently, until smooth; cool 10 minutes.  Place the almonds and cake flour in the work bowl of a food processor and pulse until the nuts are finely ground.  Add the espresso powder, baking powder, and salt to the bowl and pulse to blend.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar at medium speed until well combined, 2-3 minutes.  Mix in the vanilla extract.  Add the cooled chocolate mixture to the egg mixture, mixing until incorporated.  Add the nut mixture an coconut, mixing just until blended.  Transfer the dough to a glass or metal bowl and chill until it is firm enough to scoop, about 3 hours.

Line 2 baking sheets with parchment paper.  Roll the chilled dough between your palms to form 1-inch diameter balls.  Place the balls on the prepared sheets and chill until firm, 45 minutes. 

Preheat the oven to 350F degrees.  Place the powdered sugar in a shallow dish and roll the balls of dough in the powdered sugar to coat thickly.  Return the balls to the prepared sheets.  Bake until the cookies puff and form cracks, 15-17 minutes.  A toothpick inserted into the center should emerge with a few moist crumbs attached.  Cool cookies on wire racks and serve. 

Crisp Peanut Butter-Oatmeal Cookies

Makes about 24 cookies

Ingredients:

1 cup crunchy peanut butter

1 cup sugar

1/4 teaspoon ground cinnamon

1 teaspoon baking soda

2 large eggs

1/2 cup rolled oats

1/3 cup chopped bittersweet or semisweet chocolate (or mini chocolate chips)

1 cup sugar for rolling the balls of dough. 

Preheat the oven to 350F degrees.  Line 2 baking sheet with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter with the sugar, cinnamon, and baking soda until well combined, 2-3 minutes.  Add the eggs, 1 at a time, mixing well after each addition.  Mix in the oats and chocolate until evenly incorporated.

Place the 1 cup sugar in a shallow dish.  Roll tablespoon-sized spoonfuls of dough into about 24 balls, coating each ball with sugar before placing it on one of the prepared baking sheets.   If desired, make a criss-cross pattern on each cookie using the tines of a fork. 

Bake the cookies for 13-15 minutes, until they are lightly browned and set.  Cool the cookies on a wire rack. 

Peanut Butter and Julie's Favorite Things 2008

  There are two great American traditions that are designed to help kick off the holiday shopping season and (especially this year) stimulate the economy.  One of these traditions occurred yesterday, Black Friday.   As early as 4 a.m. in some locations, bargain hunters were lined up with hopes of scoring at least one discounted Guitar Hero bundle package and a flat screen T.V. that is too large for their living room.  I've never had even the slightest desire to fight these crowds, and after days of preparation for Thanksgiving dinner, my aching legs probably wouldn't hold out long enough anyhow.  Thank goodness for the Internet

The second "great tradition," mostly in the eyes of American women, is the annual episode of The Oprah Winfrey Show during which Oprah reveals her top gift picks for that year, or "Oprah's Favorite Things."  Dubbed by Ms. Winfrey as "the hottest ticket in television," lucky audience members are presented with all of the items on the list, often creating a crying, screaming, and fainting frenzy usually associated with a Jonas Brothers sighting.  From a manufacturer's standpoint, having one of your products featured on this list to end all lists can cause your sales to skyrocket, your web site to crash, and your wallet to fatten overnight.  Last year, when Peanut Butter and Julie was barely 1 month old, and I had about 2 readers, I published "Peanut Butter and Julie's Favorite Things," inspired by Oprah.  While I'm not nearly influential enough to stimulate the economy, my goal was more to stimulate gift-giving ideas for those who, like me, decided to avoid the malls on the days following Thanksgiving.

This year, I have a new list, filled with items that I have discovered which I think are worthy of a recommendation.   Because Oprah focused her 2008 list on lower cost items, I have tried to keep everything under $50, with one exception.  Many of these are foodie-centric, but there are a few non-culinary gifts thrown in as well.  As a disclaimer, I have not been asked by anyone to "promote" their product.  Each of the items on the list is my own personal selection.  Enjoy!

• As I have mentioned in numerous posts, I have a weakness for shiny new cookbooks jam-packed with unique recipes and glossy food photography.  Ina Garten's recipe collections have never failed me in the past, and her newest set, Barefoot Contessa Back to Basics, is one of her best yet.  Cowgirl Cuisine, by Paula Disbrowe, focuses on contemporary Texas Hill Country cuisine.  Fresh Every Day, my friend Sara Foster's second book, is chock full of southern-inspired seasonal recipes,  many of which are served at her popular store, Foster's Market (her Fosters Seven Pepper Jelly would make a great stocking stuffer.)  Martha Stewart's Cooking School is perfect for someone who wants to learn the fundamentals of cooking at their own pace and without the burden of paying back culinary school student loans.   Bread guru Peter Reinhardt's Whole Grain Breads, a gift from my parents last year, approaches bread baking from a scientific standpoint, explaining the hows and whys via hundreds of diverse recipes. 

• About a year ago, I discovered Johnny Cupcakes, a Boston-based t-shirt company with a   serious cult following.  While some of their cupcake-themed designs are a bit too avant-garde for my taste, the  Pink Frosting Cupcake shirt was right up my alley.  I have my eyes on the Fuchsia Gingham one next!

• Something that I enjoy practicing is my cake, cupcake, and cookie decorating skills.   Friends and family know that they can always come to me for their special occasion celebration confections.  Although I doubt that I will ever be as remarkably talented as Elisa Strauss, owner of Confetti Cakes in New York, I find her book of the same name to be incredibly inspirational and just plain fun to gawk at ("You mean that's a cake?")  From Manolo Blahnik pumps to trays of sushi, there is nothing that Elisa can't replicate with one of her cakes.  She recently came out with Confetti Cakes for Kids, with Pajama Sleep-over Cookies, Willy Wonka-esque cakes, and "Burgers and Fries" cupcakes.  Step by step directions are included for each design.

• According to both my husband and brother, everything is better with bacon.  Apparently,they are not alone.  Bacon is no longer only a suitable partner for eggs or lettuce and tomato, and the number of innovative bacon-based products available to consumers continues to grow.  Famous gourmet chocolatier Vosges makes a surprisingly delicious Mo's Bacon Bar, a mixture of sweet dark chocolate and salty bacon bits (honestly, it's darn good.)  For serious bacon fanatics, there's a Bacon of the Month Club. Bacon Salt, Loveless Cafe Bacon Popcorn, and Bacon Brittle are three more unique and mouth-watering options.  You can even wrap the gifts up with Bacon Gift Wrap,  but if you have dogs, I would refrain from putting them under the tree.  Oh, and for those bacon lovers who might be watching their weight, there's an aromatic Bacon Candle.

• There is something very satisfying about making your own ice cream.  I bought my Cuisinart Ice Cream Maker in 2000 for about $60 (it's a bit more now), and it has more than paid for itself, especially with the rising costs of groceries.  Have you noticed that the tubs of ice cream are 25% smaller now, but the prices are still the same??  I suppose that manufacturers thought, or hoped, that consumers wouldn't notice!  An ice cream maker is a great gift for families--something everyone can enjoy, whether via making the ice cream or eating it.

• If you're looking for unique, humorous, or quirky stocking stuffers, then venture with   caution over to Perpetual Kid.com.  I say "venture with caution" because you could easily spend an hour or more perusing their eclectic selection of novelties.  For the foodie in your life, check out the Lucky Charms Lip Balm, Edible Candy Cane Shot Glasses, or the Bacon (yes, more bacon) and Egg Band-Aids (for the accident-prone foodie in your life.)  Get free shipping with orders over $75.

• For the adventurous  and well-traveled foodie, 1001 Foods You Must Taste Before You Die is sort of like a culinary bucket list.  With photos that will make your stomach growl along with culinary history and facts, this could also be a perfect coffee table  reference book and conversation starter. 

• I won't be doing the title of my blog justice unless I recommend at least a few of my favorite   PB&J-themed finds.  Peanut Butter & Co, producer of such flavors as "White Chocolate Wonderful," and "The Bees Knees,"  offers The Big Six, featuring six unique blends. Order $30 worth of products and get a free jar of "Mighty Maple" (enter code MM888 at checkout.)  Ornaments to Remember has a really fun Peanut Butter and Jelly Sandwich ornament in addition to hamburgers, chocolates, tacos, sushi, and hundreds of other non-food themed designs. 

• Coffee, Tea, or Cocoa?  When you don't know what to get someone, can you every really go   wrong with a set of holiday teas, regional coffees, or gourmet cocoa blends?  At the very least, the recipient will have something impressive to serve guests when they entertain.  I've been a fan of beautifully packaged Tea Forte for several years now, and they have just come out with a Holiday Gift Collection, featuring their signature pyramid tea-bags in festive flavors.  Harney and Son Holiday Teas are another favorite, with tins of 20 in both White Christmas or Holiday Tea varie-teas (ha!)   For coffee, I have been a fan of Porto Rico Importers ever since my brother introduced me to them when he lived in Greenwich Village.  Operating since 1907, their coffee is roasted daily, they have weekly sale specials, and inexpensive shipping. Dagoba Xocolatl Hot Chocolate is perfect for those who like their cocoa with a kick.  Inspired by the Aztecs, Xocolatl (pronounced choc-o-lot-ul) is organic dark chocolate mixed with bits of chili, for a spicy-sweet finish. 

• This year, Eric and I adopted a second dog from the Nevada SPCA, a rambunctious goldenlab named Fenway.  Marley and Me is a must-read for any dog lovers out there, especially ones who, like us, have dealt with less than obedient and often destructive pups.  Wrap the book up along with a small donation in the recipient's name to your local SPCA.  Not a big reader?  The movie version of Marley and Me,  starring Jennifer Aniston and Owen Wilson, comes out Christmas Day.

• I am not one of those fortunate individuals who falls asleep as soon as their head hits the pillow, so I am always on the lookout for ways to expedite my journey to dreamland.  A few months ago, I found a bottle of Lavender Linen Spray, made by Mangiacotti Florals, and I decided to give it a try.  Lavender is said to help relax you, so I spritz a bit of this fresh, floral spray on my pillow every night.  Mangiacotti also carries some items that are great to have in the kitchen: hand soaps, lotions, dish soap, laundry soap, and soy candles, all in beautiful packaging.  In addition to lavender, try the holiday cranberry balsam, clementine (my mom's favorite), or pomegranate scents.  Spend$50 and receive free shipping! 

• Don Draper might just be the coolest character on T.V. today.  This year, Eric and I took notice of a little show called Mad Men after it received accolade after accolade from various hard-to-please critics.  Witty, smart dialog, engrossing story lines, retro-60's style, and a well-developed cast of characters, led by the smooth and dashing Madison Avenue ad-man Don Draper, make this show a must see.  If you haven't seen it, curl up with Mad Men: Season 1 on a few cold winter evenings.

• There are certain gifts that only a cook could love.  I know that if I presented my husband a box full of Penzeys spices or 100 sheets of parchment paper from the Baker's Catalogue, he would start trying to figure out what he did that was so awful to deserve such a gift.  But fill a foodie's stocking with goodies like vanilla bean paste, a new Microplane, saffron, or a small vial of white truffle oil, and they will know that they were on Santa's "nice" list.

Ina's Old-Fashioned Gingerbread

One of the benefits of the site Epicurious.com is that visitors can read recipe reviews written by those who have already tried the recipe out.  These reviews are very helpful to me when I am trying to narrow down my choices, and although I am relying on other peoples' opinions, a long list of positive or negative reviews is usually a good indicator.

That being said, one of my pet peeves is a review on Epicurious that starts out with the reviewer listing  the multiple changes that he or she made to the original recipe.  This sometimes goes on for paragraphs.  Inevitably, the posting ends with the reviewer telling us how incredibly awful and inedible the recipe was.  What a surprise.  You changed virtually every ingredient, the oven temperature, the cooking vessel, and the technique, and the recipe didn"t turn out perfectly?  Go figure.  As far as I'm concerned, "reviews" such as these are not only a waste of space, but they skew the results of what could be a "four fork" recipe.

My friend Meredith has this same grievance, and apparently we are not alone.  She found this Epicurious review one day while looking at a recipe for Bacon and Mushroom Mac and Cheese (I know--yum!)  This witty individual does a fantastic job of mocking the type of review that I detailed above--enjoy!:

"In keeping with the proud tradition of the cook from Jamaica Plain, MA, I say RECIPE SCHMECIPE! So instead of macaroni I substituted shredded eggplant boiled in 7up instead of water. Rather than make a cheese sauce, I combined mayonnaise, lingonberry jam, 4 cups of sea salt and one large casaba melon. Bacon? You must be kidding. No, I used half a pound of sweetbreads and one whole flounder. I baked the dish at 550 for 3 hours, then moved out of town to start a new life as a palm reader in Fresno. This dish was truly a life-altering one and I highly recommend it to all adventurous epicures."

Pretty funny, huh?  Epicurious is not the only site featuring these types of reviews.  A few nights ago, I watched the Barefoot Contessa's Thanksgiving dessert special on Food Network (Jacob, a.k.a. Food Network Addict, was lucky enough to be personally invited by Ina Garten to be part of the show---soooo jealous, but he did a great job!)  Ina prepared the most fantastic looking spiced gingerbread, which I swore I could smell as it baked in her enviable kitchen.  Immediately deciding that this is a must-try recipe, I logged onto FoodNetwork.com to print it out.  To my surprise, the recipe showed a 3 out of 5-star rating, a rarity in Ina's case.  As I read the reviews, only 1 reviewer had actually prepared the recipe!  The others simply speculated on whether eggs had been left out of the ingredient list, followed by a low rating.  Grrrrrrrrrrrrr.

Being the Ina Garten fan that I am, I felt obligated to try the gingerbread recipe, as written, so that I could write an educated review.  Plus, I was really craving gingerbread.  Well folks, I am very happy to report that no eggs are needed!  Ina's extremely fragrant gingerbread came out of the oven nicely risen, dark, and moist.  The unique addition of crystallized ginger and golden rum-soaked raisins adds texture and a bit of a kick.  It is indeed a delicious, perfect-for-the-holidays recipe--not that I ever doubted you, Ina!  Here are a few extra tips for making Ina's seasonal spiced dessert:

• I made a few modifications to Ina's recipe, and the gingerbread still turned out to be delicious (I love a flexible recipe!)  I used a 9-inch square pan instead of an 8-inch.  I also added the raisins along with any remaining rum, as opposed to just the raisins, to the batter.  Finally, I topped the finished gingerbread with powdered sugar instead of the glaze.  I have always preferred gingerbread this way, but I'm sure that the glaze is outstanding too )maybe next time....)
• Ina also suggests serving the gingerbread with lightly sweetened rum whipped cream.  Just flavor sweetened whipped cream with a little bit of rum instead of vanilla.
• Crystallized ginger can be found in various parts of your grocery store, depending on the company.  Whole Foods sells it in the bulk bins.  Some grocery stores keep it in the produce section, while others place it in the natural foods area.  You might even find it in the baking aisle.  When all else fails, ask an employee for help!
• Although it is probably best eaten the day that it is made, the gingerbread can be stored, tightly wrapped, for 2-3 days.  Wrapping it tightly will help to retain moisture.  The flavor will intensify a bit over time. 

Ina's Old-Fashioned Gingerbread

Serves 9

Ingredients:

1/4 cup dark rum

1/2 cup golden raisins

8 tablespoons unsalted butter

1 cup unsulphured molasses

1 cup sour cream

2 teaspoons orange zest

2 1/3 cups flour

3/4 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1/3 cup minced dried crystallized ginger

1 cup confectioners' sugar

2-3 tablespoons orange juice

Preheat the oven to 350F degrees.  Spray an 8-inch square baking pan with nonstick spray and line with parchment paper.  Spray the parchment paper.

Place the rum and the raisins in a small saucepan, cover, and heat until the rum boils.  Turn off the heat and set aside.  Place the butter and the molasses in another small pan and bring to a boil over medium heat.  Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment.  Cool for 5 minutes, then mix in the sour cream and orange zest.

Whisk together the flour, baking, soda, ginger, cinnamon, salt, and cloves in a medium bowl.  With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.  Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.  Pour the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted into the center emerges clean.  Set aside to cool completely.

When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it over the gingerbread, allowing it to drip down the sides.  Allow the glaze to set.  Cut the gingerbread into squares and serve.   

Sweet Potato Pecan Pie with Spiced Maple-Nut Ice Cream

When I go to Dietsch's (dee-chez) ice cream parlor in Findlay, Ohio with my grandpa, I know for certain that he will order a scoop of black walnut.  Eric never eats dessert, but if key lime pie is on the menu, he will make an exception.  For my mom, a bowl of fresh red raspberries is the only way to end a meal. 

As far as desserts and especially ice cream go, I've never been associated with a single signature flavor.  Coconut or chocolate, mango or mocha--it all depends on the mood that I'm in.  When I was a little girl, a special trip to Baskin Robbins was never a quick affair, due to the difficult process of narrowing down 31 delectable possibilities.  I usually ended up with something swirled, which in my mind meant that I'd beaten the system ("the system" being my mom and her allowance of only one scoop) , because a swirled flavor was actually 2 flavors in one.  Genius!

Even today, I stand at the Golden Spoon frozen yogurt counter, offering those behind me my place in line as I contemplate which of their many flavors sound most appealing.  Seasonal Pumpkin Pie or Eggnog perhaps?  Oooh look!  They have Vanilla Malt.......and Cake Batter!  Peanut Butter is one of my favorites though.....as is Pistachio.....and Peppermint Stick.  You see my predicament.

The good folks at Golden Spoon allow guests to sample varieties before they make their decisions,  but now that I've been there enough times for each and every one of them to recognize me, I think that they know that I have already tried everything, multiple times.  My sampling for a quick flavor fix days are over.  The jig is up.  Luckily, I have learned that those talented employees can squeeze up to four flavors into 1 take-home quart, so this significantly reduces my decision-making dilemma.  I'm sure that they draw straws when they see me coming up the walk--short straw must wait on me (for the record, I do always tip for their trouble.)

Holiday dinners, parties, and dinner-parties always present the same sort of challenge.  Too many desserts, not enough room left in my stomach.  Ideally, I could take a piece of each selection and only take one bite, but I'm sure that Emily Post declares that to be improper etiquette somewhere in her book.  This recipe might just be the answer for those of you who, like me, have a tough time deciding on dessert.  For starters, it combines the ingredients of two traditional holiday pies, sweet potato and pecan, in each rich slice.  But wait, there's more!  Instead of a dollop of whipped cream, why not accessorize this dual dessert with a third layer of flavor?  Creamy, homemade spiced maple nut ice cream serves as the perfect crowning touch.  Of course if you only want ice cream or pie, you can do that as well......but I know that I'd never be able to decide between the two!  Here are my extra tips for preparing this tempting pair of post-turkey treats:

• This is a great recipe to make ahead:  The ice cream can be made up to 5 days in advance and stored in the freezer until ready to serve.  The pie crust dough can be made 2 days in advance, wrapped, and stored in the refrigerator.  The pie itself can be baked one day in advance.
• Blind baking is the process during which the unbaked chilled pie shell is lined with foil, filled  with pie weights, and then partially bakes (par-baked.)  This ensures that the shell retains its shape and does not slip down the sides of the pan.  If you do not have pie weights, use uncooked rice or dried beans instead.
• Brushing the par-baked crust with egg whites helps to prevent a soggy crust.  The egg white forms a layer that keeps the filling separate from the crust.
• If you find that the rim of the crust is becoming too dark during the baking process, shield it with foil.
• If you want to make your ice cream extra decadent, prepare a pecan or walnut brittle, chop it, and add it as a substitute for the chopped pecans.  Use my recipe for peanut brittle, substituting chopped nuts of your choice.
• Grade B maple syrup is darker and has a deeper maple flavor than Grade A or "Fancy" varietals.  It may also be referred to as "medium amber" maple syrup, and it is usually less expensive than Grade A/Fancy.
• If you don't have maple sugar, then substitute light brown sugar.  Maple extract can be replaced by vanilla.  Keep in mind that, if you replace both of these ingredients, the maple flavor will be less pronounced.
• If you don't have vanilla beans, which can be expensive, you can substitute 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract.  Add the vanilla extract when you add the rum.
• The cream in the ice cream recipe can be replaced with half and half for a lighter ice cream.
• If you prefer, you can replace the mashed sweet potatoes with 1 cup pumpkin puree to make a pumpkin pecan pie.
• Depending on the depth of your pie plate, you might have a bit of the corn syrup mixture left over--do not overfill the pie shell.

Sweet Potato Pecan Pie with Spiced Maple-Nut Ice Cream

Sweet Potato Pecan Pie

Serves 8

Ingredients:

For the pie crust:

1 1/4 cups flour

1 tablespoon sugar

1 teaspoon salt

3 tablespoons cold vegetable shortening, cubed

4 tablespoons cold butter, cubed

5 tablespoons ice water mixed with 1 teaspoon red wine vinegar

For the pie filling:

2 large eggs, separated

1 cup mashed sweet potatoes

2 tablespoons golden brown sugar

1 tablespoon butter, softened

1 tablespoon heavy cream

2 teaspoons vanilla extract, divided

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 cup chopped pecans

1/2 cup pecan halves

1/4 cup sugar

2 large eggs

3/4 cup light corn syrup

2 tablespoons butter, melted

Prepare the pie crust:  In the work bowl of a food processor, add the flour, sugar and salt; pulse to blend.  Scatter the shortening and butter pieces over the flour mixture and pulse until they are the size of small peas, 8-10 pulses.  Transfer the mixture to a medium bowl and add sprinkle 4 tablespoons of the ice water mixture over the top.  Stir the mixture together, adding 1 more tablespoon water if necessary, until the mixture begins to form moist clumps.  Turn the tough out onto a surface and gently knead a few times until it comes together.  Form the dough into a disk, wrap it in plastic, and refrigerate for 1 hour.

Remove the dough from the refrigerator.  On a lightly floured work surface, roll the dough out into a 12-inch circle.  Transfer the dough to a 9-inch pie plate by rolling the dough around the rolling pin and then unrolling it over the pan.  Ease the dough into the pan and trim it to a 1-inch overhang.  Fold the overhang under itself and decoratively flute the rim.  Freeze the pie crust until firm, 15 minutes. 

Preheat the oven to 375F degrees.  Line the pie shell with foil or parchment paper, shielding the fluted rim, and distribute pie weights over the foil.  Bake the crust until the dough looks  and light in color, 20-25 minutes.  Remove the foil and the weights, return the crust to the oven, and bake the pie shell for 5-6 minutes or until lightly browned.  Remove from the oven.  Whisk the 2 egg whites until frothy and then brush the hot crust with a coat of the egg whites.  Set the crust aside to cool.

Lower the oven temperature to 350F degrees.  In the bowl of an electric mixer fitted with the paddle attachment, combine the 2 egg yolks, sweet potatoes, brown sugar, butter, cream, 1 teaspoon vanilla, cinnamon, salt, and nutmeg.  Mix until smooth and well combined.  Spread the mixture in an even layer in the bottom of the pie shell.  Sprinkle the chopped pecans evenly over the sweet potato mixture.  Lay the pecan halves in a flat circle around the perimeter.

Combine the sugar and the 2 large eggs in a medium bowl, whisking until well combined.  Whisk in the corn syrup, melted butter, and the remaining 1 teaspoon vanilla.  Pour the mixture over the pecan layer.

Bake at for 45-55 minutes, until the pie is set, golden brown, and puffy.  Let cool on a wire rack.  Serve with a generous scoop of Spiced Maple-Nut Ice Cream!

Spiced Maple-Nut Ice Cream

Makes 1 quart

Ingredients:

1/2 vanilla bean

1 1/2 cups whole milk

1 1/2 cups heavy cream

1/2 cup maple sugar

3 cinnamon sticks

1/4 teaspoon ground allspice

1/8 teaspoon ground nutmeg

7 large egg yolks

1/8 teaspoon salt

2/3 cup pure maple syrup (Grade B, if possible)

2 tablespoons dark rum

1 teaspoon maple extract

1 1/2 cups chopped, lightly toasted pecans

Split the vanilla bean in half lengthwise and scrape out the seeds.  In a medium saucepan, add the seeds, vanilla bean halves, milk, cream, maple sugar, cinnamon, allspice, and nutmeg.  Bring the mixture to a simmer over medium-low heat, remove the pan from the heat, and let the mixture steep for 45 minutes. 

Combine the egg yolks and salt in a large bowl and whisk to blend.  Return the milk mixture to a simmer and stir in the maple syrup until dissolved.  While whisking the yolks, gradually drizzle the hot milk/syrup mixture into the bowl, so that the yolks are gradually warmed.  Return the mixture to the saucepan, and cook over medium-low heat, stirring constantly with a wooden spoon.  The custard is done when it has thickened enough to coat the back of the spoon.  Do not let the mixture come to a boil!

Strain the custard through a mesh sieve into a glass or metal bowl, discarding the vanilla bean and cinnamon sticks.  Stir in the rum and maple extract.  Place the bowl over another bowl filled with ice and let rest, stirring occasionally, until cold.

Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions, adding the chopped nuts during the last few minutes of freezing.  Place the finished ice cream in a storage container and freeze until firm. 

Nice Parting Gifts

There are certain fine dining establishments, The French Laundry and Guy Savoy for example, at which having dinner is not simply a meal, but more like a marathon.  To qualify for "the race," you must first score a reservation.  This is almost an impossible first step, usually involving secret reservation phone numbers, a friend of a friend of a friend, or promising your first born to the maitre d'.  Second, you must be immune to sticker shock.  A glance at the wine list alone (which often needs to be wheeled out on its own cart) can leave you praying that the decimal points were accidentally misplaced on every amount.  Third, you cannot be a picky eater or insist on sticking to you diet during your meal.  There are going to be multiple courses of food (double digits in most cases), unpronounceable ingredients, and countless calories, and each bite not taken equals a serious chunk of change. 

Meals at these culinary havens can often last as long as 5 hours.  Servers have been known to suggest that you move to the lounge or courtyard for "a break" between courses 9 and 10.  Because there is very little ordering off the menu involved, guests just sit back and allow the parade of food to begin.....and it keeps on coming.  Just when you think that you have most certainly conquered the final course, polishing off a rich Grand Marnier souffle, the server brings out a plate of petit-fours, macaroons, and house made truffles.  O.K.  Were definitely done now, right?  Wrong.  The server hands you some beautifully wrapped pastries and butter cookies, should you get hungry on the way home or wake up famished for breakfast the next morning.  Like I said, a marathon.  On you mark, get set, loosen those belt buckles!

Whenever I host Thanksgiving dinner, or any dinner party for that matter, I like to do the same thing as my guests depart (only at my house it's probably better, because I don't present them with a four-figure bill at the same time.)  For Thanksgiving, I'll often send my friends away with something that they can have for breakfast the next morning, like this date bread, something that they can snack on for a few days, like mixed nuts, or something to get them in the mood for Christmas season, like these gingerbread blondies.  I like to place the wrapped goodies at each place setting--it adds a nice unexpected touch to the table, and you can just lean a place card up against them.  Not cooking for Thanksgiving this year?  Luckily, these sweets make great hostess gifts too!  Here are a few extra tips for preparing this duo of delectable treats:

• When testing the blondies for doneness, they should still be a bit soft to the touch in the center of the pan and firmer around the edges.  They will solidify as they cool, but they will  still be nice and chewy when ready to eat.
• For presentation, try cutting the blondies into shapes other than squares using cookie cutters, such as circles, stars, or hearts.  You can also drizzle the finished, cooled blondies with melted white chocolate or sprinkle them with powdered sugar.
• The blondies can be stored in an airtight container at room temperature for up to 1 week.
• For both recipes, feel free to substitute a different variety of nut for the ones indicated in the ingredient lists.  Hazelnuts and walnuts would work well on the loaves, and almonds or macadamia nuts in the bars. 
• The date-orange loaves can be wrapped in foil and stored at room temperature for up to 3 days.  The loaves can be tightly wrapped and frozen, unglazed, for up to 2 weeks.  Bring to room temperature before glazing.
• To make a large single loaf as opposed to the mini loaves, use a 10X5-inch loaf pan, reduce the oven temperature to 350F degrees, and bake for 50-60 minutes. 
• If you find that the streusel is becoming too dark during the baking process, loosely tent the loaves with foil for the remainder of the time. 

White Chocolate Walnut Gingerbread Blondies

Makes about 3 dozen

Ingredients:

10 oz. (2 1/2 sticks) unsalted butter, softened

1 1/4 cups light brown sugar, packed

1/2 cup sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1/3 cup molasses

2 3/4 cups flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

1/4 teaspoon ground cloves

10 ounces coarsely chopped white chocolate

1 1/2 cups coarsely chopped, lightly toasted walnuts

Preheat the oven to 350F degrees.  Spray a rimmed half-sheet pan (17X12 inches) with nonstick cooking spray.  Line the bottom with parchment paper and spray the parchment.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 5 minutes.  Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Beat in the vanilla and molasses until combined.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.  Gradually add the flour mixture to the butter mixture, beating until just combined.  Mix in the white chocolate and walnuts.

Spread the batter into the prepared pan and bake until set and the edges are golden, 22-25 minutes.  Let the bars cool completely in a pan on a wire rack.  Cut into squares or your desired shape.

Streusel Topped Date-Orange Quick Bread

Makes 3 mini-loaves

Ingredients:

For the streusel

1/2 cup coarsely chopped, lightly toasted pecans

1/2 cup flour

2 tablespoons light brown sugar

1 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

3 tablespoons butter, melted

For the bread

3/4 cup whole milk

3/4 cup finely chopped pitted dates

1 cup sugar

2 large eggs

Zest from 1 large orange

1/2 cup safflower or canola oil

1 teaspoon vanilla extract

2 cups flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

For the glaze

1 1/4 cups confectioner's sugar, sifted

2-3 tablespoons orange juice

Preheat the oven to 375F degrees.  Spray three 6X3-inch mini loaf pans with cooking spray and set aside.

Prepare the streusel:  In a medium bowl, mix the flour with the sugars, baking powder, salt, and cinnamon.  Stir in the butter.  Add the pecans and stir until the mixture forms large clumps.

Prepare the bread batter:  Place the milk and the dates in a small saucepan and bring to a simmer; let cool slightly.  In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, zest, and oil at medium speed until well blended, 3 minutes.  Beat in the milk, dates, and vanilla until well combined.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.  Add the flour mixture to the batter all at once and beat at low speed until just combined and the batter is smooth.  Distribute the batter evenly among the pans and sprinkle with the streusel, pressing lightly to adhere.

Bake the loaves for 40-45 minutes, until risen and a toothpick inserted into the center emerges with a few moist crumbs attached.  Let cool for 15 minutes and then remove the loaves from the pan onto a wire rack.

As the loaves cool, prepare the glaze:  In a small bowl, whisk the confectioner's sugar with the orange juice until smooth, adding more orange juice if necessary to reach drizzling consistency.  Drizzle the glaze over the warm loaves and let cool completely before slicing.