Category Archives: Cook

by | December 22, 2010 · 9:23 am

Orange, Cranberry and Chocolate Chip Cookies

If you are anything like me, then most of the cookies you made for the holidays have already been eaten by your family and you are now wondering what you will offer your guests.  Time to whip up another batch of cookies!  I honestly  need to hide these orange, cranberry and chocolate chip cookies from my husband or he will eat them all in one day.  The hint of orange is subtle, but works perfectly with the cranberries and chocolate.  They are a great addition to any cookie platter.

Orange, Cranberry and Chocolate Chip Cookies

2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 cup white sugar
1 egg
2-3 tsp orange zest
1/2 cup dried cranberries
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.  Mix the flour, baking soda, baking powder and salt in a small bowl.

In a large bowl cream butter and sugar together for about 2 minutes or until well combined.  Next beat in egg and orange zest.  Slowly add the flour mixture until fully incorporated.  Finally, add the chocolate chips and cranberries.

Drop the dough onto a cookie sheet into tablespoon sized balls.  Bake for 9 – 12 minutes.

Don’t forget to save some for your guests!

1 Comment

Filed under Cook, Holidays, Treats

Tagged as , ,

by | December 20, 2010 · 8:18 am

Salty-Sweet Popcorn & Pretzels

The ever-popular combo of salty & sweet is perfect for holiday entertaining. These two treats are pretty enough to bring to a party but are super easy and can be made at the last minute.  Feel free to get creative with the decorations or chocolate  dipping/drizzling combos for either option.  Dried fruit, candies or other nuts would be tasty additions to the popcorn mix as well!
dipped pretzels
Dipped Pretzels
almond bark or chocolate chips
pretzel rods
sprinkles or non-pareils

Microwave: Place bark/chips in a small microwave-safe bowl. Heat for 90 sec, stir and heat for another 15 seconds. Reheat as needed.
Stove: Place bark/chips in a small saucepan over low heat until melted.
Cover a cookie sheet with wax paper or parchment paper. Dip pretzels in melted chocolate and swirl to coat one end. Let excess run off. Hold the pretzel over the cookie sheet and coat with non-pareils or sprinkles and rotate. Let cool for 30 minutes.

chunky chocolate popcorn

Chunky Chocolate Popcorn
1 bag microwave popcorn
1/2 C peanuts
3/4 pkg of peanut butter & milk chocolate chip mix

Lay out a large piece of wax paper or parchment paper. Pop popcorn and mix with peanuts on top of wax paper. Melt chocolate/peanut butter chip mix (see directions above). Use a spoon or spatula to drizzle chocolate over popcorn mix. Let chocolate harden for about 30 minutes. Break into pieces and store in an airtight container.

sweet & salty popcorn

3 Comments

Filed under Holidays, Treats

Tagged as , , , , ,

by | December 15, 2010 · 8:36 am

Cranberry and Toasted Pecan Cheese Ball

It is the time of the year when holiday parties are in high demand and we are all finding ourselves asking, “what can I bring?”  This cheese ball recipe might just be the perfect appetizer.  You can whip it up in no time and it is very easy to transport.  Best of all, you can make it ahead of time so you are not rushing out the door.


Cranberry and Toasted Pecan Cheese Ball

1, 8 oz brick of cream cheese, softened
1, 4 oz log of goat cheese
3/4 cup sweetened, dried cranberries, chopped
1 cup pecans, shelled

Preheat your oven to 325 degrees.  Place pecans on a baking sheet and cook about 3-6 minutes or until aromatic.  Watch carefully, as they tend to burn once they really start cooking. Take them out of the oven and let cool.

In a large bowl, mix softened cream cheese and goat cheese until smooth.  Add chopped cranberries and mix until well combined.  Take mixture of of the bowl and, with your hands, shape into a large ball.  Cover and refrigerate for about an hour.

Once pecans are cooled, run your knife through them until they are coarsely chopped.  When the cheese ball is done chilling, unwrap it and roll in the chopped pecans, being sure to coat the entire ball.

Wrap and refrigerate until you are ready to serve.  I served mine with whole grain crackers.

The dried cranberries make this recipe slightly sweet.  If you are looking for more of a savory flavor, try adding some fresh chopped herbs or a squeeze of lemon juice to offset the sweetness of the cranberries.  Don’t like pecans? Try walnuts or pine nuts instead or swap Gorgonzola for the Goat Cheese.   Go ahead and get creative with this recipe and let us know what combination you like the best!

7 Comments

Filed under Appetizers, Cook, Entertain, Holidays

Tagged as , , ,

by | December 10, 2010 · 7:50 am

{Decorative} Christmas Sugar Cookies with Royal Icing

There is no cookie I love more than a huge bakery sugar cookie with royal icing in the shape of something whimsical, like Elmo or the Cubs logo. It is a great cookie for the holidays, or any time of the year, just pick your shape! Have kids patiently awaiting Santa’s visit? Decorate these cookies and make some to leave for the big guy.

Sugar Cookies with Royal Icing

Sugar Cookie Ingredients

7 TBSP butter
1/3 C. shortening
1 C. sugar
2 eggs
1 tsp. vanilla
2 1/2 C. flour
1 tsp. baking powder
1 tsp. salt

In a large mixing bowl, cream together butter, shortening and sugar. Mix in eggs and vanilla. Blend well. Mix in flour, baking powder and salt. Divide dough into 2 balls and wrap with plastic wrap. Refrigerate at least one hour.

Preheat oven to 350 degrees. On a lightly floured surface, roll out the dough about 1/4 inch thick. Using cookie cutters, cut shapes and place on an ungreased cookie sheet. Bake for 8-9 minutes, or until lightly golden.

Royal Icing Ingredients

3 TBSP meringue powder (I purchased mine at Michaels)
6 TBSP warm water
1 tsp vanilla
4 C. powdered sugar
1/4 tsp cream of tartar

Using a whisk attachment on a stand mixer, mix meringue powder and warm water. Blend well. Add vanilla. Slowly add powdered sugar and cream of tartar. Beat on low-speed until glossy and stiff peaks form.

Divide frosting into dishes and add food coloring. Spread on cookies using frosting knife.

Frosting can be put in airtight container and keep for a week or so. Bring it to room temperature before icing.

We hope you’ve enjoyed HAP Holiday Cookie Week! We encourage you to send your favorite cookie recipes our way. If you nothing this week fit your fancy, try one of the other HAP cookie recipes from times past.

Cherry Chocolate Chip Cookies
Black Pepper Shortbread
PB Oatmeal Chocolate Chip Cookies
Christmas Mice & Others
Classic Shortbread
Gilded Lavender Butter Cookies

Happy Holidays!

3 Comments

Filed under Cook, Holidays, Treats

Tagged as , , , , ,

by | December 9, 2010 · 8:29 am

{Traditional} Chocolate Crinkle Cookies

These cookies are a holiday staple at my house.  They taste like little brownies rolled in powdered sugar.  The best part is they are really easy to make and look impressive!

Chocolate Crinkle Cookies

1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 tsp. vanilla extract
Powdered Sugar for coating dough, about 1/2 cup

Preheat oven to 350 degrees.  In a small bowl, mix flour, cocoa, baking powder and salt.  Set aside.

In a large bowl, cream butter and sugar together for about 3 minutes or until creamy.  Add the eggs and vanilla and mix until blended.  Finally, add the flour mixture, a little at a time, until fully incorporated.

Using a tablespoon, scoop out dough and roll into a ball.  Roll the ball in the powdered sugar until fully coated.  Place on a cookie sheet about 2 inches apart. Bake cookies 10-12 minutes or until they are puffed and begin to crackle.  Cook completely.

This recipe makes about 24 cookies and was adapted from Williams Sonoma.

4 Comments

Filed under Cook, Holidays, Treats

Tagged as ,

by | December 8, 2010 · 8:33 am

{Fancy}Valencia Delights

These cookies combine two of my favorite flavors, chocolate and orange.  The delicate sugar cookie with a hit of orange is made indulgent by dipping it into a chocolate glaze.

Valencia Delights

Cookies:
3/4 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking powder
3/4 tsp salt
2 cups flour
2 Tbsp grated orange peel

1/3 cup sugar – to roll dough in

Chocolate Glaze
1 cup semi sweet chocolate pieces
1/4 cup butter
3 tablespoons light corn syrup

Beat butter until smooth. Add sugar and beat until combined. Beat in egg, vanilla, baking powder, salt and vanilla. Mix in the flour and orange peel until well combined.

Roll dough into 1 inch balls and roll in the sugar. Place 2 inches apart on cookie sheet. Using the bottom of a round coffee cup or glass, press down on each dough ball to flatten until the dough is about 1/4 inch thick.

Bake at 375 for about 7 minutes or until the edges just begin to brown. Transfer to a wire rack and cool. While the cookies cool, make the chocolate glaze. Combine the chocolate, butter and corn syrup in a small sauce pan. Heat over low heat, stirring constantly until smooth. Remove from heat.

Dip the cooled cookies into the chocolate glaze. Place on wax paper and refrigerate until chocolate is set, about 15 minutes. Store covered, at room temperature between pieces of wax paper.

Recipe adapted from Midwest Living.

4 Comments

Filed under Cook, Holidays, Treats

Tagged as , , ,

by | December 7, 2010 · 8:05 am

{Spicy} Lemon Ginger Tea Snowballs

When I’m dreaming of a White Christmas, these Lemon Ginger Snowballs are my go-to cookie. The addition of fresh and ground ginger as well as green tea leaves adds an unexpected spice to these pretty treats.

Lemon Ginger Tea Snowballs
Adapted from Better Homes and Gardens

Ingredients

1/2 C shortening
1 TBSP grated fresh ginger
1 TBSP vanilla
1 bag of green tea (I used lemongrass green tea)
1 tsp lemon zest
1 C packed brown sugar
2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
2 1/2 C all-purpose flour
granulated sugar

In a large mixing bowl with a mixer on medium speed, beat shortening, ginger, vanilla, tea and lemon peel until fluffy. (The tea bag should be cut open and you should pour the tea leaves into the bowl dry). Add brown sugar and beat until well combined. Beat in ground ginger, baking powder, baking soda and salt. Beat in eggs. Slowly beat in flour.

Preheat oven to 350. Shape dough into 1/2 to 1 inch balls. Roll in granulated sugar and place on ungreased cookie sheet.

Bake 9-10 minutes or until lightly brown. Cook for 2 minutes and transfer to wire cooling rack.

This recipe makes about 4 dozen cookies.

Sugar Glaze

To create a sugar glaze, combine 1 1/2 C powdered sugar and 5-6 tablespoons of water until it reaches drizzling consistency. Dip the cookies in glaze. Then coat with chopped coconut, sanding sugar, sprinkles or dust with powdered sugar.

Another yummy thing to try to make these more snowball round would be to spread some cream cheese frosting and stick two cookies together. I didn’t try that this time, but I think I might next time!

Happy Cookie Week!

5 Comments

Filed under Cook, Holidays, Treats

Tagged as , , , , , ,

by | December 6, 2010 · 12:32 pm

{Classic} Gingerbread Crinkles

And now for the bonus round! Besides a full-blown cookie week here at HAP, we’re guest blogging today over at the Wisconsin Milk Marketing Board’s Butter is Best blog.

Head on over to Butter is Best to check out our Gingerbread Crinkles – plus three easy gift packaging ideas!
soft molasses gingerbread cookies
christmas cookie gift ideas

Disclaimer: HAP was compensated by WMMB to share our recipe and packaging ideas as a guest blog.

1 Comment

Filed under Holidays, Treats

Tagged as , , , , , ,

by | December 6, 2010 · 8:18 am

Holiday Cookie Week!: Almond M&M Cookies

Nothing makes it feel like the holidays like cookies and when it comes to my holiday treat plate, there’s one cookie that I can’t live without:  my mom’s Almond M&M Cookies.  In fact, these cookies were such a staple in my house growing up that I can’t recall a family event where they didn’t make an appearance!  Tender and cakey, the almond flavor is a subtle improvement on the classic M&M cookie making it easy to see why they usually become a crowd favorite.
almond M&M cookies
Almond M&M Cookies
1 1/3 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
1 tsp baking soda
1 tsp salt
2 tsp pure almond extract
3 3/4 C flour
1 pkg M&Ms

Preheat oven to 375. In a large bowl, cream butter and sugars. Beat in eggs, one at a time. Beat in almond extract. In a separate bowl, sift together flour, salt and baking soda. Gradually beat in dry mixture one cup at a time until all flour is mixed in. Use a spatula to fold in 2/3 of the M&Ms into the batter.

Use a small cookie scoop to create uniform balls of dough and place them on an ungreased cookie sheet.  Push 3-4 of your reserved M&Ms on top of each dough ball (the secret to making them pretty!).  Bake for 9-10 minutes.

NOTE:  These cookies also freeze well!  You can easily make them several weeks in advance.  Store them in tupperware and be sure that they cool completely before you freeze them.

M&M cookies for santa
You could also turn them into simple gifts for friends or hostesses. Start by lining small kraft paper boxes with decorative paper scraps trimming the paper to fit the width of the box. Place cookies inside and fold excess paper over the top of the cookies. Tie box with bakers twine.
holiday gift wrap ideas
Check back later today to see the bonus recipe that we did for our friends at the Wisconsin Milk Marketing Board!

10 Comments

Filed under Holidays, Treats

Tagged as , ,

by | November 24, 2010 · 8:11 am

Turkey Pot Pie

After Thanksgiving, everyone is asking themselves the same question:  What in the world are we going to do with all of this turkey?

One of my favorite post-Thanksgiving dishes is a turkey pot pie.  It is the perfect way to use up leftovers.  This quick and easy recipe from pillsbury can be thrown together in less than 10 minutes and has a real homemade taste.

Turkey Pot Pie
2 cups diced cooked turkey breast
2 cups refrigerated cooked diced potatoes with onions (found in the refrigeration section)
2 cups frozen mixed vegetables
1 4.5 oz jar sliced mushrooms, drained
1/2 cup sour cream
1 jar (12 oz) turkey gravy
1/4 teaspoon dried sage leaves
1 refrigerated pie crust

Heat oven to 375°F. Spray pie plate with cooking spray. In large bowl, mix turkey, potatoes, frozen vegetables, mushrooms, sour cream, gravy and sage.  Pour mixture into casserole. Place pie crust on top and crimp the edges. Bake about 1 hour 15 minutes or until crust is golden brown and edges are bubbly.  Place foil around the edges if crust begins to brown too quickly.

Happy Thanksgiving!

1 Comment

Filed under Cook, Holidays, Quick & Easy

Tagged as , , ,