Checkerboard Cookies

PC100873, originally uploaded by Kim De.

Looking in my files I discovered one last holiday recipe I had yet to blog. I suppose it is fitting that this is the last, as it was the most time consuming to make and probably my lest favorite.

They weren't bad, I just didn't think they had much flavor. Maybe with all the other goodies I made this paled in comparison. Possibly as a stand alone cookie they would have more flavor.

As for time consuming, well it is in the dough shaping where the tediousness comes in.

Tediousness - is that a word?

In the interest of time I did choose to make the swirls instead of the checkerboards. If you want to make holiday cookies with your kids and you don't want to cut and decorate sugar cookies, these could be an alternative. I just don't think it will be a repeater for me.

Checkerboard Cookies (Country Living)

1 lb unsalted butter, room temperature
1 c sugar
2 large eggs
1 egg white
2 t vanilla extract
1/4 t salt
5 cups flour, sifted
3 tablespoons Dutch-process cocoa

Make the dough: Beat the butter using a mixer set on medium-high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add the whole eggs one at a time and blend in the vanilla. Combine the salt and flour and stir it into the butter mixture.

Remove half of the dough and set aside. Mix the cocoa into the remaining dough on low speed, until fully incorporated. Pat the vanilla and the chocolate doughs each into an 11- by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.

Make the checkerboards: Brush the vanilla dough with egg white and place the chocolate dough on top. Press gently and cut in half lengthwise. Brush one half with egg white and stack the remaining half on top, making certain the vanilla and chocolate doughs alternate. Cut the resulting stack in half lengthwise and set one stack aside. Slice one stack into thirds lengthwise and flip the middle stack over; lightly brush the sides with egg white and gently press together to form a checkerboard-patterned log. Cover with plastic wrap and chill until firm. Repeat with the remaining stack.

Bake the cookies: Heat oven to 350 degrees F. Line baking pans with parchment paper. Slice a checkerboard log crosswise into 1/4-inch cookies. Place the cookies on the baking pans, 1 inch apart, until firm -- 12 to 15 minutes. Rotate pans once while baking. Cool completely on a rack. Cookies can be stored for up to 1 week in an airtight container.

Timesaver: Marbled Cookies Shape vanilla and chocolate dough into ropes. Twist together for a swirled effect. Chill, slice, and bake.

Makes 6 dozen cookies.

Mexican Chocolate Cookies

Mexican Chocolate Cookies, originally uploaded by Kim De.

I think these may be the best cookies I have ever had in my mouth!

A subtle heat and the tang of cinnamon mixed with dark chocolate make for the perfect after dinner treat. Their rich flavor pairs well with both red wine and coffee.

A bonus is they are easy to make and freeze well. Pull one out when you begin dinner and it is ready to eat with the last sip of wine.

These cookies were on the table during our holiday open house. However, we opted to NOT take them to Indiana with us. Somethings we just dont want to share!

Mexican Chocolate Cookies (Cooking Light, DECEMBER 2007)

5 ounces bittersweet (60 to 70 percent) chocolate, coarsely chopped (I used dark chocolate chips)
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper (a tiny more needed)
Dash of ground red pepper (a tiny more needed)
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.

Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

Kim's Chocolate Chip Cookies

bevs, originally uploaded by Kim De.

YUM!

Not sure much else needs to be said about these cookies. For years I looked for the perfect (to me) cookie. My criteria: Whole grain, not very sweet and low on the chocolate threshold.

Several years ago I found cookies that fit the bill from Eating Well magazine. I started out making them as written. The more I made them, the more I began to tinker with the basic foundation. Soon I had the perfect formula for me. And apparently for others too. These cookies get rave reviews. The whole wheat flour and oatmeal give them a great texture, and the dark chocolate chips mixed with the cranberries means they aren't overly sweet or tart.

Try these. Make a double batch to freeze. Tinker with them to make them your cookies.

Kim's Chocolate Chip Cookies (Inspired by Eating Well)

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips (dark chocolate work the best)
1/2 cup dried cranberries

Preheat oven to 350°F. Coat a baking sheet with cooking spray.

In a medium bowl stir oats, flour, baking soda and salt.

Beat butter in a large bowl with an electric mixer until fluffy. Add oil, sugars, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and dried cranberries.

Drop the dough by teaspoonfuls onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cool the cookies for 2
minutes on the baking sheet, then transfer to wire racks to cool
completely.

Godfather Weekend Cont'd

Fet alf, originally uploaded by Kim De.

Now in my mind, this movie called for baked ziti or lasagna, but Bo loves his seafood, so...

Starting in the afternoon, I though we might need a snack. I decided on biscotti, something I have never made before. I didnt want a sweet snack, I thought something more savory was in order. After an extensive search, I found a recipe on Culinary in the Desert that I thought might fit the bill. It is called Pepperoni Biscotti. I followed the recipe to a T - almost. Instead of pepperoni, I used prisciutto di parma since I had some for our lunchtime pannini.

These biscotti are good - a nice snack. Not something I would want with my coffee, but they were fun. The mixture was crumbly as noted in the recipe, but it wasnt difficult to form the logs. These arent the crunchy cookies you may be used to - they are a bit softer - but very good.

Now on to the main event. Seafood Fettuccine. Wow. That is all. Wow. Yes, this could have been thicker, but it is a recipe from Cooking Light so half -n -half was used in place of heavy cream. I can deal with thinner if I can have my beloved alfredo sauce one to two times a year.

While the pasta is boiling, green onions and garlic are sauteed in butter before shrimp and sea scallops are added. The cream is poured in along with the crab, salt and pepper. When the mixture has thickened a bit, parmesan cheese is stirred in before everything is mixed with the hot pasta (I used penne).

Like I mentioned, the sauce was a bit thin, but the flavor was amazing and I didnt feel the guilt associated with a traditional alfredo. What did Bo think? Major thumbs up!

It was so good, I needed to show you the picture again!

Pepperoni Biscotti (Adapted from BH&G and Culinary in the Desert)

6 tablespoons butter, softened
4 garlic cloves, minced
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Italian seasoning
1 1/2 ounces fresh grated Parmesan cheese, divided
1 large egg
1 tablespoon milk
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup chopped pepperoni
1/4 cup finely chopped red sweet pepper
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley

Preheat oven to 350

In a large mixing bowl, add butter and beat on medium for 30 seconds. Add garlic, sugar, baking powder, Italian seasoning and 1 ounce (about 1/4 cup) Parmesan cheese. Mix until completely combined. Beat in egg and milk. Mix in as much flour as you can with the mixer, then use a wooden spoon to stir in remaining flour, pepperoni, red sweet pepper, onion, and parsley - it should be fairly dry.

Scoop the dough out onto a lightly floured surface and knead the dough a few times until it holds together. Divide the dough in half and shape each into a 9" x 1 1/2" roll. Scatter the counter with the remaining Parmesan cheese and roll each dough back and forth to coat them with the cheese. Place the dough on to a parchment lined baking sheet and flatten slightly.

Bake until the top feels firm to the touch, about 20 to 25 minutes. Remove and let cool on the baking sheet for about 35-45 minutes.

If you turned the oven off, reheat it to 325 degrees. Cut each roll diagonally into generous 1/2" slices. Place the slices back onto the cookie sheet and bake for 10 minutes - turn the biscotti over and continue to bake until they have started to crisp up, about another 10 to 12 minutes. Remove and place the biscotti on a wire rack to cool.


Seafood Fettuccine (Adapted from Cooking Light)

1 1/2 tablespoons butter
1 cup chopped green onions
4 garlic cloves, minced
1 pound medium shrimp, peeled
1 pound sea scallops
2 cups half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 pound lump crabmeat, shell pieces removed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley

Melt butter in a 12-inch nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute or until tender. Add shrimp and scallops; sauté 3 minutes or until done. Reduce heat to medium-low.

Add half-and-half, salt, pepper, and crabmeat; cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup cheese over seafood mixture, stirring constantly; cook 1 minute, stirring constantly. Remove from heat. Combine pasta and seafood mixture in a large bowl. Top each serving with 1 1/2 teaspoons cheese and 1 1/2 teaspoons parsley.

Everyone needs cookies!

Bevs cookies, originally uploaded by Kim De.

Our freezer had run out of cookies, and although neither of us eat a ton of desserts, we both like knowing these cookies are available in an emergency!

I have been making this base recipe for years. I like it so well and it feels so healthy that I have stopped looking for other recipes.

The basic recipe calls for ground oatmeal, whole wheat flour a small amount of butter and oil and chocolate chips. I never grind the oats as I love the texture of having them whole. I am thinking one of these days I will try subbing yogurt for the oil. I always use dark chocolate chips and always cut the amount in half (I'm more about the cookie) Lately I have been adding dried cranberries, which have been a big hit.

This time I took inspiration from another blogger and added some crushed pretzels. I was hoping for a salty depth, but couldnt really tell the difference.

I make a double batch each time. I use a teaspoon scooper to make very tiny cookies. I only cook them for 11-12 minutes as I like them to be a touch soft, plus they are quite small.

I always joke that with the oats, whole wheat flour, dark chocolate and cranberries, these cookies are like eating broccoli!!!

Bev's Chocolate Chip Cookies (Adapted from Eating Well)

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 cup chocolate chips
1/2 cup dried cranberries

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

2. In a medium bowl and stir oats, flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and cranberries

3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 11-12 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.