Recipes

Cream Cheese Frosting

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Recipe source: Betty Crocker cookbook circa 1950’s

This is a classic frosting I use for a variety of things – sugar cookies, cupcakes or cake. It is very easy to add some variety to the frosting recipe, so it easy to use as a base for your creativity.

You need:

  • 3 oz cream cheese, softened at room temp.
  • 1 tbs of whole milk, or more as needed
  • 1 tsp vanilla
  • dash of salt
  • 2 1/2 cups of confectioner’s sugar

Step one: blend cream cheese, milk, vanilla and salt.

Step two: gradually add in confectioner’s sugar and beat until smooth. Add more milk to get the desired consistency.

Ideas –

  • Peppermint – add crushed peppermint to the frosting and use them on candy cane sugar cookies.FullSizeRender(57)
  • Mocha – Blend in 1 tbs of instant powdered coffee to the frosting or add a little actual coffee in place of the extra milk.
Dessert · Holiday · Recipes

Sugar Cut-out cookies

vanva1 Comment

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My fondest holiday memories involve rolling out sugar cookies with my mom and grandmother. We would begin baking on December 23, and it was an all day/all night affair in order to be ready for our dinner and family Christmas party. We always set out a few cookies and a carrot for Santa, and of course, in the morning all that would be left would be some crumbs.

This cookie recipe makes a very soft, thick sugar cookie and is ideal for making with the kids. My holiday stress secret is to make a huge batch a couple weeks ahead for Christmas and then freeze it. I pull it out whenever kids want to bake. When I became a parent, I learned the hard way that it is WAYYYY more easy to make the dough ahead of time. In truth, the kids enjoy the rolling, baking and decorating, not the assembly and chilling part. What sets this one apart is how easy it is for kids to work with, and how consistent the dough is for working with the rolling pin.

I had used my mom’s recipe for a long time, but I experimented with this one from thekitchn.com  and have never looked back.

Ingredients

  • 1 cup unsalted butter, softened at room temperature for 1 hour
  • 2 ounces cream cheese, at room temperature
  • 1 tsp lemon zest
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Step one:

Mix flour, salt, baking powder in a large bowl.

IMG_2446 Big Fat Batch = Big Fat Bowl

Step two:

Cream the butter and add sugar in a large bowl.

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Add the egg and blend until golden yellow. Add the cream cheese, lemon zest, vanilla and almond extract.

Step three:

Add the flour mixture in gradual increments to the butter/sugar blend until well-blended.

IMG_2450 Buttery, crumbly goodness

Step four:

Refrigerate the dough for two hours.

To Bake:

After chilling the dough, and rolling it/cutting it out into desired shapes, bake for 9-12 minutes. The bottom of the cookies most likely will not brown.

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Notes:

The dough will keep in the freezer for up to a month, if you are planning to mix it ahead.

Decorating ideas:

  • Spread a thin layer of cream cheese frosting after cookies cool and add sprinkles.
  • Drizzle with melted chocolate
  • You could cut out thin cookies and layer with nutella or jam
Dessert · Holiday

Classic NY Cheesecake with Cranberry Cointreau sace

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This recipe is a hybrid/tweak from several sources. This cheesecake is very rich and excellent as a stand-alone. It also makes an excellent base for toppings if you choose to remove the citrus notes.

Classic New York Cheesecake: (supposedly the original recipe from Lindy’s)

  • 5 packages cream cheese, softened
  • 1 and 3/4 cup sugar
  • 3 tbs all purpose flour
  • 1 tbs grated orange peel *optional
  • 1 tbs grated lemon peel *optional
  • 1/4 tsp salt
  • 5 large eggs
  • 2 large egg yolks
  • 1/4 cup heavy whipping cream

Crust:

  • 1 cup all purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 large egg yolk

Step one: (crust)

Heat oven to 400 degrees. Lightly grease springform pan, with shortening. Remove pan. Mix all ingredients with a fork until the dough forms. Gather it up into three balls. Press one ball into the the bottom of the pan. Place on a cookie sheet and bake for 8-10 minutes until light golden brown.

Assemble the sides of the pan and secure. Press remaining dough 2 inches up the side of the pan.

It doesn’t seem like it, but the dough will press up nicely and fill the pan.

Step two: (cake)

Heat oven to 475 degrees. Beat cream cheese, flour, orange peel, lemon peel and salt in a large bowl with an electric mixer until smooth.

Beat in eggs, egg yolks and whipping cream on low speed until well-blended. Pour into crust.

Step three: Bake 15 minutes. Reduce oven temperature to 200 degrees. Bake one hour and 15 minutes longer. Do not insert a knife to test – this will cause cracks. The center may not seem done, but will set eventually. Turn off the oven, but leave the cheesecake in there for 30 minutes longer. Remove from the oven and cool in the pan on a wire rack for another 30 minutes.

Step four: Don’t release the pan, but run a spatula along the side to loosen the crust. Chill for at least three hours in the refrigerator, uncovered; preferably, overnight.

Serving suggestions – If you don’t want to top it with fruit, Beat 3/4 cup of heavy cream until it is stiff. Top with slivered almonds.

Cranberry-cointreau sauce (source finecooking.com)

  • 1-1/4 cups granulated sugar
  • 1/2 cup honey
  • 1 12-oz. package fresh cranberries, rinsed, dried, and picked over
  • 2 Tbs. Cointreau or Grand Marnier (I have used Grand Marnier in the past because I can more easily find the travel sizes at our liquor store

Note – I have used Grand Marnier in the past because I can more easily find the travel sizes at our liquor store, and it is cheaper. Both have the smoky orange tones you are looking for.

In a medium saucepan, bring the sugar, honey, and 3/4 cup water to a boil over high heat, stirring until the sugar dissolves.

Reduce the heat to medium and stir in the cranberries.

Cook, stirring occasionally, until the foam has turned fuchsia and many of the berries have popped, about 5 min.

Remove the saucepan from the heat and stir in the Cointreau. Pour into a heatproof bowl and refrigerate until cold, about 3 hours, but preferably overnight. The sauce can be made two days in advance and stored in an airtight container in the refrigerator.

Appetizer · Recipes

Buffalo Chicken Dip

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I made this for my daughter’s Hobbit party, and called it: Smaug’s fire dip

Many people have their version of Buffalo chicken dip, but this is my favorite – stolen from my friend Hector:)

You will need:

  • 1-2 cloves of garlic, minced
  • 16 oz.  Philadelphia cream cheese – full fat, softened
  • 1 cup ranch dressing
  • 1 cup sharp cheddar cheese
  • 1 cup Frank’s Red Hot original or Buffalo
  • 2 (12.5 oz) cans of drained white chicken breast or rotisserie chicken breast, shredded
  • 1-2 dollops of sour cream (not too much or it will ruin the flavor)

HEAT oven to 350°F. Blend cream cheese, garlic, and salad dressing until smooth. Mix hot sauce, cheese and chicken. Pour into a baking dish (8×8).

BAKE 20 minutes or until mixture is heated through and bubbling. After it has cooled down, blend the ingredients.

Dessert · Holiday · Recipes

Homeade Apple Pie

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Homemade apple pies are easy; It’s the crust that is always tricky for me. If I have time, I make the dough from scratch, but I often cop out and by the ready-made variety. Homemade dough gives you that ethereal, light quality but it can be time-consuming and easy to make it too tough.

One note though, avoid the shells you find in the freezer – I feel like they always break and no matter how hard you try, the taste of a rolled-out dough baked in the oven is impossible to replicate. I tend to by the rolled-dough you see pictured above. For my dough recipe, scroll down to the end of the post. What follows is my tried and true apple pie recipe.

Serves: 8 people

Time: 1 hour, 30 minutes

You will need:

  • 7 cups peeled, cored and sliced apples. This will be about 7 small apples. (I like granny smith, gala or empire or a combo)
  • 1/2 cup white sugar; 1/2 cup brown sugar
  • 2 tbs all purpose flour
  • 1 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbs butter
  • For the crust, you will need enough for 2. One for the top; one for the bottom

Step 1: Preheat oven to 425 degrees.

Step 2: Combine apples, sugar, flour, salt, nutmeg and cinnamon in a large bowl. Mix around until the apples are coated and there is no loose powder.

Step 3. Place the mixture in a dough lined 9 inch pie plate. Dot with slices of butter.

Step 4: Assemble the top crust and press edges with your fingers in whatever pattern you wish.

Vent the top of the pie.

Step 5: Bake at 425 degrees for 10 minutes. After the ten minutes, reduce the temperature to 300 degrees and bake for 50-60 minutes until the crust is golden brown and the apples are tender. Cool upon a rack and serve. If the crust gets too dark, cover it gently in foil.

Extras:

  • I like to coat the crust with melted butter and sprinkle it with brown sugar and an extra dash of cinnamon.
  • Serve it with some vanilla bean ice cream.

Homemade dough recipe:

This recipe makes enough for 2 or a double crust pie.

Ingredients:

  • 2 1/2 cup all purpose flour (spooned and leveled)
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks unsalted butter, cut into pieces
  • 1/4 to 1/2 cup cold water.

Step 1: Combine flour, salt, and sugar. Add butter. Mix (use a hand mixer or processor) until the mixture resembles a crumbly meal ( a few pea size pieces of butter is ok)

Step 2: Sprinkle with 1/4 cup of cold water. Mix until the dough is crumbly, but holds together when squeezed with your fingers. If necessary, add a tiny bit of water at a time until you get the right consistency. To do not overdo it, or your crust will get tough, not flaky. ‘

Step 3: Transfer half of the dough onto a piece of plastic wrap. Form the dough into a circle roughly 3/4 inch thick. Wrap tightly and chill in the refrigerator for at least an hour until firm. It will hold up for 3 days and can be frozen for 3 months. Repeat with the second half.

When I am top of holiday game, I will pre-make a few batches and freeze them until Thanksgiving and Christmas.

Holiday · Recipes · Side dish

Cranberries with Dried Cherries

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My father has an obsession with cranberries during the holidays. Rather than have him resort to cranberries out of the can, I decided to experiment with a new recipe a few years; this was such a big hit at the table that it is now an essential during the holidays. Even if you are not the biggest cranberry fan, I guarantee this will change your mind.

Serves: 6-8 people

Time: 30 minutes (cooking), 1 hour, 30 min (total, with chilling).

You will need:

  • 1 package fresh cranberries
  • 1 cup dried cherries
  • 1 cup sugar
  • 2 cups water

Step one: In a large sauce pan, combine the ingredients and bring to a boil.

Step two: Simmer for 20-25 minutes until most of the berries have burst and the liquid is syrupy.

Step three: Cover and chill in the refrigerator for at least an hour.

Pecan Pie
Dessert · Holiday · Recipes

Pecan Pie

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Pecan pie is always a hit with my family for Thanksgiving and Christmas. Here is a very simple recipe that I have had a lot of success with over the years. The recipe for the dough is at the bottom of the post.

Serves: 8 people

Time: 1 hour, 15 minutes.

You will need:

  • 2/3 cup sugar
  • 1/3 cup butter, melted
  • 1 cup dark corn syrup
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup pecan halves or broken pecans
  • 2 tbs bourbon

Step one: Heat oven to 375 degrees

Step two: Beat sugar, butter, corn syrup, bourbon, salt and eggs in a large bowl with a wire whisk. Once blended, stir in pecans.

Pour into a dough lined pie plate.

Step three: Bake for 40-50 degrees until the center is set.

Ready for coffee and ice cream:)

Homemade dough recipe:

This recipe makes enough for 2 or a double crust pie.

Ingredients:

  • 2 1/2 cup all purpose flour (spooned and leveled)
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks unsalted butter, cut into pieces
  • 1/4 to 1/2 cup cold water.

Step 1: Combine flour, salt, and sugar. Add butter. Mix (use a hand mixer or processor) until the mixture resembles a crumbly meal ( a few pea size pieces of butter is ok)

Step 2: Sprinkle with 1/4 cup of cold water. Mix until the dough is crumbly, but holds together when squeezed with your fingers. If necessary, add a tiny bit of water at a time until you get the right consistency. To do not overdo it, or your crust will get tough, not flaky. ‘

Step 3: Transfer half of the dough onto a piece of plastic wrap. Form the dough into a circle roughly 3/4 inch thick. Wrap tightly and chill in the refrigerator for at least an hour until firm. It will hold up for 3 days and can be frozen for 3 months. Repeat with the second half.

When I am top of holiday game, I will pre-make a few batches and freeze them until Thanksgiving and Christmas.

 

Holiday · Recipes · Side dish

Maple Sweet Potatoes with Cherries & Walnuts

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This is a great side dish for Thanksgiving, Christmas or any winter meal. I cannot emphasize to you how delicious and easy this is. I planned to have leftovers, but not a single piece was left in the bowl despite making two batches.

Serves: 5-6 people

Time: 1 hour, 15 minutes

You will need:

  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2 inch pieces
  • 1/3 cup maple syrup
  • 2 tbs butter, melted
  • 1 tbs lemon juice
  • 1/2 tsp salt
  • 1/2 cup walnuts
  • 1/2 cup dried cherries

Step one: Preheat oven to 400 degrees

Step two: Arrange potatoes in an even layer in a 9 by 13 inch glass baking dish.

Step three: Combine maple syrup, butter, lemon juice, salt and pepper in a small bowl.

Step four: Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook for 30 minutes. Add walnuts and cherries and stir. Cook for 15-20 more minutes.


Appetizer · Recipes

Buffalo Chicken Taquitos

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This is a recipe I modified from: http://stayforsupper.com/ and it has become a mainstay when we host parties. Serve with blue cheese dip and/or celery sticks. You can also cut the hot sauce with regular buffalo sauce to diminish the heat.

Serves: If you wrap the taquitos tightly, it will yield about 18. 

You will need:

  • tortillas – I prefer El Banderito – some brands aren’t that good for rolling (i.e. mission)
  • 4 cups shredded chicken – you can cook it yourself, or use a rotisserie
  • 2 cups mozzarella or cotija
  • 4 oz cream cheese
  • 1/3 cup franks hot sauce
  • 1/3 cup milk
  • 2 tbs butter
  • 1 clove garlic, minced
  • sea salt & pepper, to taste
  • 1 tsp cumin

Step one:

  1. Preheat oven to 425 degrees.
  2. In a small sauce pot over medium low heat, melt the butter.
  3. Add garlic and cumin to the melted butter, and stir.
  4. Add the cream cheese and stir until it is melted completely and combined with butter and spices.
  5. Whisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt and pepper to taste.
  6. Add shredded chicken to the mixture and blend.

Step two:

  1. Lay out a tortilla; I use maybe 2 tbs chicken and a sprinkle of mozzarella.
  2. Tightly roll up the taquito and place on a greased baking sheet; repeat until chicken is gone. I use a pastry brush and water to seal the tortilla well.
  3. Brush the taquitos with a little vegetable oil on all sides.
  4. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown

Serve and Enjoy:)

Carnitas
Central American · Recipes

Carnitas

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Carnitas are delicious in a fresh tortilla or tostada. I enjoy them with guacamole or avocado.

You will need:

  • 1 3.5-4 lb boneless pork butt roast, trimmed of fat, and cut into 2 inch pieces
  • 2 cups water
  • 1 onion, peeled and halved
  • 2 tbs lime juice
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 2 bay leaves
  • 2 oranges – use them to make 1/3 cup orange juice and keep the halves.
  • salt and pepper
  • fresh cilantro
  • lime wedges
  • warm tortillas
  • avocado*

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Step one:

Adjust oven rack to lower middle position and heat oven to 300 degrees.

Combine pork, water, onion, lime juice, oregano, cumin, bay leaves, 1 tsp salt and 1/2 tsp pepper in dutch oven. The liquid should barely cover the meat. Add orange juice and spent orange halves to pot. Bring the mixture to a simmer over medium high heat on the stove.

Cover pot and transfer to the oven. Cook until the meat is soft and falls apart, about 2 hours.

Step two:

Remove pot from the oven. Use a slotted spoon and transfer pork to a bowl. Throw away the orange halves, onion and bay leaves. Do not skim the fat from the liquid. Place the pot over high heat and simmer the braising liquid, stir often until thick and syrupy (10-12 minutes). You should have 1 cup of reduced liquid.

Step three:

Shred the pork with 2 forks on a cutting board or preferred surface. Return the pork to the bowl and add the braising liquid. Season with salt and pepper to taste.

Step four:

Spread pork pieces in an even layer on a wire rack set in a rimmed baking sheet. Broil pork until well browned and edges are slightly crisp on both sides (10-15 minutes).

Serve with tortillas,  cilantro and lime.

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