New Year's Eve Dinner

I'm going to take a shortcut today. Rather than reinvent the wheel, I'm directing you to the site on the internet where I do most of my writing. Here's the link to an article I wrote for Hub Pages. 

Click here to learn how to make my New Year's Eve Dinner. On the menu:

Crostini with Wild Mushrooms

Wilted Greens Salad

Potatoes Delmonico

Reverse-sear prime rib

Twelve Days of Christmas Cookies - Part 6 (at last!)

Photo Credit: Hershey's Kitchens

Here are the final two recipes for our Twelve Days of Christmas collection.

This recipe is from the Hershey Kitchens--I'm a sucker for anything made with coconut. If you like Mounds candy bars, you'll love these

Hershey's Coconut Kiss Cookies

Ingredients

• 1 bag (14  ounces) of sweetened coconut flakes
• 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
• 3 tablespoons all-purpose flour
• 1 teaspoon almond extract
• 24 Hershey's Kisses milk chocolates

Instructions

1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. Stir together the coconut, condensed milk, flour, and almond extract in a large bowl.
3. Divide the coconut mixture into 16 portions. Mold each portion around 1 chocolate kiss, covering it completely. Place on the prepared baking sheet.
4. Bake for 15 to 17 minutes or until the edges are golden brown. Cool.
5. Place the remaining 8 Kisses in a heavy-duty (freezer) resealable food storage bag. Close the bag and microwave at medium (50 percent) for 1 minute or until softened. Knead the bag until the chocolate is melted and smooth. Cut about 1/4-inch from one corner of the bag. Drizzle melted chocolate over the cookies. Allow chocolate to firm. Makes 16 cookies.

And finally, this one from Women's Day Magazine, 12/22/1987. Streusel spirals are a slice-and-bake cookie with a buttery cream-cheese dough and brown sugar/walnut filling.

Streusel Spirals

Ingredients

• 1 cup unsalted butter at room temperature
• 1 package (8 ounces) of cream cheese, at room temperature
• 2 1/4 cups all-purpose flour, divided
• 1 cup packed light-brown sugar
• 1 cup walnuts, chopped fine
• 1 tablespoon ground cinnamon

Instructions

1. Beat butter and cream cheese in a large bowl with an electric mixer until well-blended and smooth. With the mixer on low speed add 2 cups of the flour; beat until blended.
2. Divide dough into fourths. Shape each portion into a rectangle and flatten it to 1-inch thickness. Wrap and chill overnight.
3. Mix filling ingredients (remaining 1/4 cup flour, brown sugar, walnuts, and cinnamon) in a small bowl until blended.
4. On a lightly floured surface with a floured rolling pin roll out one piece of dough at a time into a 10x6-inch rectangle. Trim edges.
5. Sprinkle 1/4 of filling on each piece of dough within 1/2-inch of edges. Roll up tightly like a jellyroll starting from one short end. Moisten the edge with water; press to seal.
6. Wrap and place in the freezer for 1 to 2 hours or until firm. 
7. Preheat oven to 350 degrees F. Cut one roll at a time into 1/4-inch thick slices. Place 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes. Cool on the sheet for 2 minutes before moving it to a cooling rack.

Makes 96

Photo Credit: Hershey's Kitchens

Twelve Days of Christmas Cookies - Part 5

 

In 1965 the editors of McCall's Magazine published a soft-cover "Cookie Collection." As you might expect, the cover is worn, some of the pages are stained, and the whole thing is being held together with scotch tape. I'm glad I was able to save it from my Mom's cookbook collection after she passed away.

My favorite cookie was this one--dark and rich with ginger, nutmeg, allspice, and cloves. 

Moravian Spice Cookies

• 4 cups sifted all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• 1/2 cup light brown sugar
• 1/2 cup soft butter
• 1 cup light molasses

1. Sift flour with baking soda, salt, and spices; set aside.
2. In a large bowl with a mixer at medium speed beat brown sugar, butter, and molasses until well combined.
3. With a wooden spoon stir in the flour mixture then mix with your hands until well combined. Form dough into a ball. Wrap in plastic wrap and refrigerate overnight.
4. The next day, preheat the oven to 375 degrees F. Lightly greased cookie sheets.
5. Divide dough into 4 parts. Refrigerate until ready to roll out.
6. On a lightly floured surface, roll out dough one part at a time to 1/8-inch thickness. Cut out with cookie cutters. Place cookies one inch apart on prepared cookie sheets. Bake for 6 to 8 minutes or until lightly browned. Remove to a wire rack to cool.
7. Meanwhile, make frosting with 1/3 cup egg whites and 3 3/4 cups sifted confectioners sugar. Beat with a portable mixer at medium speed until smooth and stiff. Cover with a damp cloth until ready to use.
8. Pipe frosting to outline the edges of cooled cookies.

These are my brother's favorite cookies; they are simple (only 6 ingredients), rich, buttery, and full of the warm flavor of cinnamon.

Cinnamon Stars

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 3 teaspoons cinnamon
• 3 cups all-purpose flour
• 1 teaspoon salt

1. Cream together butter and sugars until light and fluffy. Beat in egg until blended. Stir in flour and salt (the dough will be stiff). Chill for several hours or overnight.
2. Preheat oven to 400 degrees F. 
3. Roll out 1/4-inch thick and cut in desired shapes. Bake in preheated oven for 8-10 minutes. Watch carefully; because of the amount of butter, they burn easily.

Twelve Days of Christmas Cookies - Part 4

 We're still making cookies (or candy, as a slight diversion). Twelve recipes for the 12 days of Christmas.

Chocolate Fruitcake Bars

Once upon a time, a brownie and a fruitcake met; they fell in love, got married, and had a baby. OK, seriously, I have a confession to make—I love fruitcake, I always have and I always will, but my kids would have nothing to do with it. Too nutty, too fruity, and whoever thought that candied grapefruit peel could be a good thing?

On the other hand, what's not to love about a chocolate brownie? Somehow, with this adaptation, this clever Mom made a fruitcake that everyone in the Carb Diva family likes.

Ingredients

• 1/2 cup flour, sifted
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/2 cup granulated sugar
• 1/4 cup butter, softened
• 1 egg
• 1/2 teaspoon vanilla
• 1 tablespoon milk
• 1 tablespoon coffee or chocolate liqueur
• 1 tablespoon light rum
• 1/2 cup walnuts, chopped
• 1/4 cup red candied cherries, chopped
• 1/4 cup chopped dates
• 1/4 cup chopped dried apricots
• 1/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F.
2. Mix together flour, cocoa powder, and baking powder. Set aside.
3. Cream together sugar and butter until light and fluffy. Stir in egg and vanilla.
4. Beat in flour mixture, and then add liquid ingredients and stir just until blended (don't over mix).
5. Stir in chopped nuts, fruits, and chocolate chips.
6. Spread batter in greased and floured 9-inch square baking pan.
7. Bake in preheated
   oven for 20-25 minutes. Cool and cut into squares.

Santa's Whiskers

Photo Credit: Meghan (BakeItAfterall.com)

This next recipe is from a 1975 Better Homes and Gardens publication "Homemade Cookies Cookbook" a well-worn, well-loved book. My daughters always enjoyed looking at the photographs—they wanted to bake every cookie in the book!

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 cup finely chopped red or green candied cherries
• 1/2 cup finely chopped pecans
• 3/4 cup flaked coconut

Instructions

1. In a mixing bowl cream together butter and sugar; blend in milk and vanilla. Stir in flour, chopped candied cherries, and pecans. Form dough into two 8-inch rolls.
2. Roll in flaked coconut to coat the outside. Wrap in waxed paper or clear plastic wrap; chill thoroughly.
3. Preheat oven to 375 degrees F. Cut dough logs into 1/4-inch thick slices. Place on an ungreased baking sheet. Bake till edges are golden, about 12 minutes. Makes about 60 cookies.

Twelve Days of Christmas Cookies - Part 3

One dozen different cookies? Really? I must have been having a senior moment. Only a little over a week into this challenge and I'm beginning to wonder if I can truly pull if off. First, I'm not sure I can be that creative. And secondly, I doubt my kitty will allow me to continue working in the kitchen without making something that contains cheese. (If you know my cat, you'll understand that comment).

I have not tried this cookie recipe yet. I copied it from the December 2004 issue of Bon Appetit. It sounded good then, and it still sounds good today. Maybe I'll give it a try today.

White Chocolate and Peppermint Cookie Brittle

A giant cookie is topped with coarsely crushed peppermint candies and melted white chocolate, then broken into irregular pieces.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
• 1/2 cup sugar
• 1/3 cup (packed) golden brown sugar
• 1 teaspoon vanilla extract
• 10 ounces of high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
• 3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided 

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk flour, baking soda, and salt in a medium bowl. Whisk melted butter, both sugars, and vanilla in a large bowl until smooth. Stir in the flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy. 
2. Transfer the dough to the prepared sheet. Press dough into a 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on the baking sheet for 10 minutes. Transfer to rack; cool completely. 
3. Stir the remaining white chocolate in top of a double boiler over barely simmering water until melted and smooth. Using a small spoon, drizzle about half of the melted chocolate in thin lines over the cooled cookie. Sprinkle the remaining crushed peppermint candies over the chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break the cookie into irregular 2- to 3-inch pieces. 

Can be made 2 days ahead. Store in an airtight container at room temperature.

Photo Credit: Darla Emerson

Milk's favorite cookie? Oreo of course (or at least that's what the folks at Nabisco would like us to believe). I found today's recipe at another favorite website — www.food.com.

Oreo Cookie Balls

Ingredients

• 1 package of regular-size Oreo cookies, crushed
• 1 8-ounce package of cream cheese, softened
• 1 package white almond bark
• 1 package chocolate almond bark

Instructions

1. Using a mixer, blend crushed Oreos and cream cheese together. Roll into walnut-sized balls. Chill for one hour. 
2. Melt approximately 3/4 package of white almond bark. 
3. Stick a toothpick in one of the Oreo balls and dip it in the melted white almond bark. Allow to harden on waxed paper (this takes about 15 minutes). While waiting, melt 1/4 package of chocolate almond bark. When Oreo balls are no longer sticky to the touch, decorate them with drizzles of chocolate almond bark. 
4. You can use the remaining 3/4 package of chocolate almond bark to coat Oreo cookie balls and the remaining 1/4 package of white almond bark to drizzle. 

Photo Credit for White Chocolate Peppermint Cookie Brittle: Scott Peterson

Twelve Days of Christmas Cookies - Part 2

For several years I have made these brownies at Christmas for my family and friends. The recipe is from the Hershey kitchens website (http://www.hersheys.com/recipes). If you love moist fudgy brownies, if you love dark chocolate, if you love chocolate and mint, you will love these brownies. 

Fudgy Mint Cheesecake Bars

Ingredients

• 1 package (4 ounces) of Hershey's unsweetened chocolate baking bar, broken into pieces
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 package (8 ounces) of cream cheese, softened
• 1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
• Green food color (optional)
• 1/2 cup (1 stick) plus 2 tablespoons butter or margarine, divided
• 4 eggs
• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon peppermint extract

Chocolate Glaze (recipe follows)

Ingredients

1. Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
2. Melt chocolate with 1/2 cup butter. Combine the chocolate mixture with sugar, 3 eggs, vanilla, and flour in a large bowl, beating until well blended. Spread mixture into prepared pan. Bake for 12 minutes.
3. Meanwhile, beat cream cheese, remaining 2 tablespoons butter, and cornstarch in a medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint extract, and food color, if desired.  Pour the mixture over the hot brownie layer. Bake for 30 minutes or until set.
4. Spread chocolate glaze over top. Cool. Refrigerate until set. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.

Chocolate Glaze: Combine 1 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet chocolate chips and 1/2 cup whipping cream in a small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Makes about 2/3 cup glaze.

Photo Credit: Hershey Kitchens

Chocolate Crackle Thumbprint Cookies

I love chocolate. I am an unabashed chocoholic. If given a choice between a savory, juicy Porterhouse steak or Lindt dark chocolate with a hint of chili pepper, I’d choose the Lindt. If either a sweet, succulent lobster tail with drawn butter, or a Ghirardelli 70 percent cacao, there’s no need for a bib. If it were George Clooney on a deserted island or a Fran‘s dark chocolate/sea salt caramel, well I’m afraid I’d have to break someone’s heart.

When a want something a bit more indulgent than a chocolate bar to satisfy my craving, I often bake cookies. Chocolate chip cookies are OK in a pinch, but I prefer something a bit more intense. Brownies are comforting (I prefer the chewy kind). And then there are chocolate crackle cookies. Sinfully dark and dense, moist on the inside and covered in a crisp coating of powdered sugar. 

Today I was wondering if there was some way to make them even more enchanting? What about turning a chocolate crackle cookie into a thumbprint cookie, and then filling the indentation with chocolate hazelnut spread?

Here’s what is happening in my kitchen today:

Ingredients

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa 
• 1/4 teaspoon salt
• Confectioners sugar for rolling cookies
• About 1/2 cup chocolate/hazelnut spread (such as Nutella)

Instructions

1. In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk, milk, and vanilla. Combine the flour, cocoa, and salt and gradually add to creamed mixture and mix well. Cover and chill for at least one hour or overnight.
2. When ready to bake, preheat oven to 350 degrees F. Form dough into 1-inch balls (this recipe makes about 2 1/2 dozen cookies). Roll in confectioners sugar to cover. Place cookies 2 inches apart on greased cookie sheet. 
3. Using the end of a wooden spoon handle, make a ½-inch indentation in the 
4. center of each ball. Bake in preheated oven for 10-12 minutes or until set. Remove to wire racks to cool. Fill the indentations with about ½ tsp of chocolate/hazelnut spread.

Twelve Days of Christmas Cookies



Christmas is fast approaching. Although it comes at the same time every year, I'm feeling a bit unprepared--2020 has been quite a year! Nevertheless, one thing that I always look forward to is Christmas baking. My goal is the "12 Days of Christmas Baking." Can I do it?

One of my favorites is a soft, ginger cookie created by Nancy Bolton-Rawles of Eagle Point, Oregon. Her recipe was published by Sunset in their December 2006 edition. I think you will agree with me that it is worth making, over and over again.

Frosted Ginger Cookies

Ingredients

• 1 cup granulated sugar, plus more for rolling
• 3/4 cup butter, at room temperature
• 1 egg
• 3 tablespoons molasses
• 2 cups flour, sifted
• 1 tsp. baking soda
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon each of salt, ground cloves, and freshly ground nutmeg
• 1 cup powdered sugar
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350 degrees F. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.
2. In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.
3. Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
4. Meanwhile, make the glaze: Combine powdered sugar with 1 tablespoon water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.

Makes 40 cookies

Photo Credit: Leigh Beisch

Photo Credit: James Carrier

I first found this recipe in a 2002 advertisement by Challenge Butter. It has since appeared on several websites, most recently at Sunset. Several reader comments complained that the dough is dry and crumbly, but I have found that it just takes patience. This is a shortbread dough, and using your stand mixer at low speed I guarantee that the dough will come together—the resulting cookie is flavorful and beautiful.

White Chocolate Raspberry Slices

Ingredients

• 1/2 cup butter, at room temperature
• 1/4 cup sugar
• 1 tsp. vanilla (I prefer almond extract)
• 1 1/4 cups all-purpose flour
• 1/4 cup raspberry jam
• 2 ounces white chocolate, chopped

Instructions

1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla or almond extract until smooth. Stir in 1 1/4 cups flour, then beat until the dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12 x 15-inch baking sheet. Press your finger into the dough to make 1/2-inch wide indentations at 1-inch intervals along each rope. Spoon 1/4 tsp. jam into each indentation.
3. Bake ropes in a 350-degree F. preheated oven until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure the bag just above the chocolate with a twist-tie or knot. Immerse the corner of the bag in a cup of hot water until the chocolate is melted. Dry the bag, then, with scissors, cut off the tip of the corner. Squeeze the bag to drizzle white chocolate decoratively across the ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.