Chocolate Crinkle Cookies

We became addicted to these in the Philippines and came home to search for a recipe that was reminiscent. This one from Brown Eyed Baker was perfect. Super yummy and so pretty on a plate.

A classic Christmas cookies – rich, fudge-like chocolate cookies covered in powdered sugar.

Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups light brown sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 4 ounces unsweetened chocolate, chopped
• 4 tablespoons unsalted butter
• ½ cup granulated sugar
• ½ cup powdered sugar

Directions:

1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
3. Whisk together the brown sugar, eggs and vanilla in a large bowl. Combine the unsweetened chocolate and butter in a small bowl and microwave at 50 percent power, stirring occasionally, until melted, 2 to 3 minutes.
4. Whisk the chocolate mixture into the egg mixture until combined. Fold in the flour mixture until no dry streaks remain. Let the dough sit at room temperature for 10 minutes.
5. Place the granulated sugar and powdered sugar in separate shallow bowls. Working with 2 tablespoons dough (or a medium cookie scoop) at a time, roll into balls. Drop dough balls directly into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat evenly. Evenly space the dough balls on the prepared baking sheets.
6. Bake the cookies, 1 sheet at a time, until puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.
   

Spinach Artichoke Dip

INGREDIENTS

• 16  ounces cream cheese
• 2 (14 ounce) cans  quartered artichokes
• 1  cup mayonnaise
• 2  cups  grated parmesan cheese
• 3  garlic cloves, minced
• 1  teaspoon salt
• 6 oz. frozen spinach, thawed in microwave 
• DIRECTIONS

1. Preheat oven to 350.
2. Soften cream cheese in a microwave-safe bowl until spreadable.
3. Add in remaining ingredients and mix together using a spatula.
4. Place mixture in a 9 x 13 baking dish and bake for 30 minutes, or until cheese is bubbly.

Clam Chowder: Courtesy Natasha's Kitchen

I'm obsessed with this chowder. I think I can face winter with it by my side. Mmmm.

Ingredients

• 6 slices lean bacon cut into 1/2" strips
• 2 medium carrots sliced into thin rings or half rings
• 2 celery ribs finely diced
• 1 small onion finely diced
• 4 Tbsp all-purpose flour
• 2 cups low sodium chicken broth or stock
• 1 cup chopped clams with their juice from 2 small cans
• 1 bay leaf
• 1 1/2 tsp Worcestershire sauce
• 1/2 tsp Tabasco sauce
• 1/2 tsp dried thyme
• 1 1/2 tsp salt and 1/4 tsp black pepper or to taste
• 1 1/2 lbs 6 medium potatoes (yukon gold or russet), peeled
• 2 cups milk any kind
• 1 cup whipping cream or heavy whipping cream

US Customary - Metric

Instructions

1. Heat a large pot or dutch oven over med/high heat and add the chopped bacon. Sauté, stirring occasionally until browned and crisp then transfer to paper towel lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
2. Add prepared carrots, onion and celery and continue cooking over med/nigh heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in 4 Tbsp flour, and saute another minute, stirring constantly.
3. Add 2 cups chicken broth, 1 cup chopped clams with their juice,1 bay leaf, 1 1/2 tsp Worcestershire, 1/2 tsp Tabasco sauce, 1/2 tsp dried thyme, 1 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a light boil.
4. While soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot then stir in 2 cups milk and 1 cup whipping cream. Bring to a boil, reduce heat, cover and lightly boil until potatoes are easily pierced with a fork (about 20 min). Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro.

Strawberry Nutella cake

Courtesy of the fabulous Pioneer Woman:

chocolate Strawberry Nutella Cake

PREP TIME:

20 Minutes

DIFFICULTY:

Easy

COOK TIME:

18 Minutes

SERVINGS:

12 Servings

INGREDIENTS

•  FOR THE CAKE:
• 2 sticks Butter
• 4 Tablespoons (heaping) Cocoa Powder
• 1 cup Boiling Water
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 1/2 cup Buttermilk
• 2 whole Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
• 1-1/2 cup Nutella
•  FOR THE STRAWBERRIES:
• 2 pints Strawberries, Hulled And Sliced
• 1/4 cup Sugar
• 1 teaspoon Vanilla
•  FOR THE WHIPPED CREAM:
• 2 cups Heavy Cream
• 1/2 cup Powdered Sugary 

INSTRUCTIONS

Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.

In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

Pour the batter into the pans and bake them for 17-20 minute, until they're just set. Remove them from the pans and set them aside to cool completely.

Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

Whip the cream with the powdered sugar.

To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!

Note: Don't assemble more than an hour before serving.

Nana's Shrimp fettuccine picata

Nana made this at the cabin and it was delicious!

Thaw 12 ounces shrimp.
Cook pasta. Drain.

Sauce:
2 Tbsp EVO
1 medium shallot or half onion chopped fine
3 cloves of garlic, crushed, sauté together
After, add 3/4 cup chicken broth
3/4 cup white wine
4 Tbsp fresh lemon juice
salt and pepper to taste
1 Tbsp parsley
1 bottle capers
6 Tbsp butter
1/2 cup milk whisk in 1 tbsp flour to thicken
2 tbs sour cream
Sautee and simmer
pinch of sweetness to taste

Pour sauce over the shrimp and pasta.
Sprinkle with parmesan cheese

Faro Waldorf Salad

My neighbor brought this to my Christmas party, and I think I had three helpings. She was nice enough to bring me over the recipe. I like it because the faro makes it hearty and it's a salad I actually want to eat in the winter.

Vinaigrette dressing
1 tsp orange zest
3 Tbs fresh orange juice
3 Tbs fresh lemon juice
3 Tsp cider vinegar
1 tsp sugar
salt and pepper
1/2 cup oil

The Salad
3 celery ribs diced
3 scallions diced
2 apples diced
3/4 cup dried cherries
3/4 cup toasted walnuts, chopped
3 cups spring lettuce or arugula
1 cup fresh mint, chopped
1 cup faro cooked until tender

Toss it all together and enjoy a delicious winter salad!

Southern Biscuits

My kids (well, especially Nathan) LOVE biscuits. I love them with sausage gravy, but we also often have them with soup. This recipe is from Genius Kitchen, but I changed it a little bit.

SOUTHERN BUTTERMILK BISCUITS

Recipe by P48422

Photo by Dine Dish

PREP TIME: 10 mins	TOTAL TIME: 22 mins
YIELD: 10 biscuits

ABOUT THIS RECIPE

"These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them."

INGREDIENTS 

• 2 cups unbleached all-purpose flour, plus more for dusting the board ( if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder ( use one without aluminum)
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold
• 1 cup buttermilk ( approx)
• 1 tsp sugar

DIRECTIONS

1. Preheat your oven to 450°F.
2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. Cut the butter into chunks and cut into the flour until it resembles course meal.
4. If using a food processor, just pulse a few times until this consistency is achieved.
5. Add the buttermilk and mix JUST until combined.

Page 2 of 3Southern Buttermilk Biscuits (cont.)

DIRECTIONS

6. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. Turn the dough out onto a floured board.
8. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. Use a round cutter to cut into rounds.
10. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. Do not overbake.
15. Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. The dough must be handled as little as possible or you will have tough biscuits.
17. I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18. You also must pat the dough out with your hands, lightly.
19. Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.