Food Lush

The best cookies I never thought I'd like

by Elsha

I went to book club yesterday, and as usual our hostess provided treats.  They looked delicious, but as she described them I felt skeptical.  For one thing, they were a peppermint cookie.  Not my favorite.  And they had coconut in them.  I'm also not a big coconut fan.  But they looked SO good I knew I had to try one, and you know what?  They were delicious!  

Of course we asked for the recipe, and she told us that she got it off the tootsie roll website.  (Did you know they had cookie recipes on the tootsie roll site?  I did not.)  It's a recipe using Andes Peppermint Crunch Baking Chips, which are a tootsie roll product.  You can find the whole recipe here.  And our hostess added to the deliciousness by serving them half dipped in milk chocolate.  I will definitely be making these myself sometime soon!

Peppermint Oreo Truffles

By Ariel

The holiday season just keeps getting better and better as all the awesome seasonal food hits the store. 

Exhibit A:

Um, yum. I MIGHT have thought for half a second about skipping the milk and dipping my Oreos in a little cup of this, but I restrained myself and made truffles instead.

You've probably seen/heard/made Oreo truffles before. I was first introduced to them by my future sister-in-law when I was getting married, as something I could handle making in all my lack-of-baking-skills glory for the reception cookie table. (I don't know about your neck of the woods, but in PA there had better be a cookie table or there will be blood.) Anyway. Oreo truffles. There are three ingrediants:

A package of cream cheese
A package of Oreos
Melted chocolate bark/melty candy for dipping.

For Peppermint Oreo Truffles I swapped out half a bag of regular double-stuff Oreos for half a bag of the peppermint variety, but you can go crazy and use all peppermint. Leave the package of cream cheese out in room temperature and use a food processor to chop up the cookies. Combine the cream cheese and cookie bits and refrigerate for about half an hour just so it's easier to handle. Roll small balls of the cookie/creame cheese mixture and dunk it in the melted chocolate. If you want to dress these up and give them away as gifts you can get fancy and swirl some white chocolate over them. Store them in the fridge until you're ready to gift them or eat them.

I just use a fork dipped in the melted white chocolate to get the swirly effect, I think it's passable for candy-shop quality, right? Ahem. Anyway, Sarah wrote about Oreo Peanut Butter Cookie Dough Truffles last holiday season, and I thought it might make a neat gift to do a box of "chocolates" (read: Oreo-based truffles) as gift this year. I might have to look into a few more recipes, but for now I'm going to go destroy my diet on peppermint+chocolate.

What sweets are you whipping up this holiday season? 

Kombucha

By Jessica

Okay, so first and foremost I have to admit that whenever I think of Kombucha, I always think of the dude that was living in a tent in Roseanne Barr's backyard and does naked yoga on her show Roseanne's Nuts. I'm not sure why as I don't know that he actually ever even talked specially about it on the show but I think it's because he reminds me of a dude that introduced Andrew Zimmern to it on his show Bizarre Foods. And that guy revered the stuff, he spoke to it as if it had feelings, odd. About as odd as this post is so far, right? Anyway, I was always intrigued (if not slightly grossed out) by the thought of the whole thing ... mainly because I imagined that it would taste largely like beer or like juice that had gone rancid and a lot less like tea owing to the fermentation that creates it.

-Kombucha can be traced back more than 2,000 years to Russia, the Himalayas and the Far East. To make Kombucha, a special live culture called a SCOBY (short for “symbiotic colony of bacteria and yeast”) is added to a combination of organic brewed tea and sugar. After fermentation, live and raw Kombuchas like Celestial Seasonings Kombucha contain naturally occurring probiotic organisms and acids that may promote gastrointestinal health and enhance and maintain vitality.-

But now I've discovered the Celestial Seasonings Kombucha line, I'm growing more intrigued and a lot less grossed out because I find most things they make very tasty and have been the type of person that keeps a box of Sleepytime Tea in their tea cupboard since high school.

Have you ever tried Kombucha?

Perfect holiday hostess gift: rosemary tree!

by Katie

I was shopping for groceries at Trader Joe's over the weekend and while checking out, I spotted these:

On a whim, I purchased one.

EXCELLENT DECISION.

This adorable Christmas tree is in fact a rosemary plant, trimmed to look like a tree. It now sits on our kitchen counter, making everything smell amazing and look very festive. It has enough rosemary to last FOREVER, and if watered properly it will make it all the way to spring where I can repot it in an outdoor planter and have rosemary all summer. Pretty good for a $10 investment, especially when you consider that those little plastic clamshell packs of rosemary at the grocery store cost more than two bucks apiece.

This rosemary tree would, in my mind, make an exemplary hostess gift. Festive and thematic, but useful. Doesn't need to be stored at the end of the season. A little different than your typical bottle of wine. If you're headed to a holiday party in the coming weeks, I highly recommend swinging by Trader Joe's and picking one up for your hosts. Or, you know, for yourself. You won't regret it.

Mexican Lasagna

by Tara

Ingredients:

1 lb ground or chopped meat/poultry
1 tbsp Southwestern seasoning
1/4 tsp salt
1 can enchilada sauce (red or green, depending on your meat – green for chicken or pork, red for beef or turkey)
1 can Rotel
1 can black beans, drained and rinsed
1 small can chopped chilis
1 can white or yellow corn, drained
1 small onion, chopped
12 6-inch yellow corn tortillas
Cheese (approx. 1 cup)
sour cream, cilantro and lime wedges as desired for topping

Preheat oven to 350 degrees*

1. Cook meat and drain as needed.

2. Add seasoning, enchilada sauce, Rotel, chilis, onion, corn and beans (and cooked rice or any extra veggies/simmerable ingredients you add); Let simmer until thickened.

3. Cut tortillas across into strips (easy to do with a pizza cutter) about 1-2 inches wide.

4. Spray baking dish (8x8 or round) with cooking spray.

5. Cover bottom of dish with tortilla strips; Spoon meat mixture on top; dollop sour cream, sprinkle cheese and cilantro.

6. Repeat layers until meat mixture is gone.

7. Bake until cheese is melted.

8. Serve with lime wedges if you'd like.

*If you have a glass, stoneware, or other microwavable baking dish you can just microwave it until the cheese melts instead of baking -- faster and makes for a cooler kitchen.

Cookie Exchange

By Leslie

One of my friends recently brought up the idea of hosting a little cookie exchange. I've never been to one (have you?) but I'm excited by the idea of sharing cookies and searching around for some new ideas. We have a few secret family recipes (my grandmother's chocolate chip cookies) but I'm considering trying my hand at something different. In light of this, I've rounded up a few exciting holiday-inspired cookie recipes. (And here's a few more, from Jennie's holiday cookie round-up.)

Choclate Orange Cookie Stacks from Epicurious. Described as "pastry-shop look but require astoundingly little effort." Yes, please.  

Nutella Peanut Butter Cookies from Sugar Plum Blog. You had me at Nutella. And peanut butter. Also, read this blog! Or just look at the very pretty food pictures.  

Ghirardelli Chocolate Peppermint Bark Sandwich Cookies from Ghirardelli. Wowsa. Can you even imagine?

Mama Pea's Cookie Dough Balls. I made these last year, popped a few in cellophane bags, and tied them up with string. They are incredible and I'm giving them as gifts again this year. (Bonus -- Mama Pea's recipes are vegan.)

Of course, there's always my old standby -- the Magic Cookie Bar. Easy, delicious, makes a ton, freezes well.  

What are your favorite holiday cookie exchange recipes?  

My Kitchen Wish List for Christmas

By A'Dell

'Tis the season for making lists of things you want but don't exactly need. Here's my list for the year. I am reallllllly hoping Santa reads Food Lush on the regular.

7.25 quart Le Creuset Round French Oven, Caribbean

It's just SO PRETTY.

Instant Read Digital Thermometer

I have decided that my problem with making a perfect Swiss Meringue Buttercream frosting originates with my lack of a digital instant read thermometer. It is such a pain to keep my candy thermometer in those egg whites as I slowly bring them up to 160-degrees. I have several Taylor-brand thermometers and I like them. This seems like a good pick.

Stemware Storage Cases

This is so boring but I really need two more of these. These babies are great for keeping my stemware dust-free when it's not in use. There is no bigger buzzkill than opening a bottle of champagne and having to wash flutes before pouring. Plus, it keeps it all out of my cabinets and I can use that valuable space for other things.

Tervis 24-ounce Tumbler

These are the best cups in the history of drinkware. The end. I want four of them.

3-piece Potluck Baker Set

Crate and Barrel has a set of these every year in different colors and every year I ask for them and ... bupkis. Perhaps this will be my lucky year as I really LOVE the colors for 2011.

Happy Tumblers

I need more drinkware like I need another hole in my head, but these are just so CUTE. And only $3 each! I'll take 4, just because.

Clementine Hand Soap and Lotion

I wash my hands a million times a day and fancy smelly soap is definitely NOT something I splurge on, so it makes an ideal gift for me. I love it, but I would never buy it for myself. This orangey-clementine set looks delightful. 

Easy Spanish Rice

by Slynnro

Every year we alternate where we spend Thanksgiving Day between my parents and my in-laws. Because our parents live in close proximity to one another, that means we spend Black Friday with the other set of parents. My mother, who is quite the cook, is pretty over cooking a full Thanksgiving dinner. And as someone who never much cared for the typical Thanksgiving fare, that is quite all right with me. For the past several years, we have had a Thanksgiving lasagna (recipe here; if you haven't made this, GO DO IT). This year we spent Thursday with my in-laws, who also bailed on turkey, and dined at Ruth's Chris. I can see how some might object, but honestly, if I am going to eat a diet-busting meal, I'd rather have it at a fine dining restaurant. 

This year I was kind of disappointed when I learned that my mom would be cooking a Friday Mexican Fiesta instead of her amazing lasagna. However, the enchiladas, cornbread, and mexican rice my mom made were her typical awesome. She shared her rice recipe with me -- and it is by far the best Spanish rice I've ever had at home.

Ingredients:

• 2 c. of Long grain rice (uncooked)
• Olive Oil
• 2 cloves of garlic (peeled and chopped)
• 3 1/2 cups chicken stock
• Cumin, salt, pepper,and chili powder seasonings (to taste) (I'd leave out the cumin because I LOATHE CUMIN)
• 1 medium white onion, chopped
• 1 1/2 jalapeno peppers, diced
• 1-8 oz can of stewed tomatoes 
• 1/4  lb. ground beef

Coat skillet (used a lidded skillet) with olive oil, heat and then stir in the rice and brown. Add the onion, green pepper, and garlic and stir fry until the vegetables are tender. Add the stewed tomato (Mom recommends breaking up the tomatoes when you add then). Add chicken broth and ground beef to the above ingredients, bring to a boil while stirring.  Then turn the heat to low and put a lid on the skillet, stirring as needed. Rice is done when all of the liquids are absorbed, about 15 minutes.

What about you guys? Does anyone do a non-traditional Thanksgiving?

Holiday Treats as Gifts

By Erica

Last year, I told you of my husband's family's tradition of Christmas Eve Gifts (CEG). I've been scouring Pinterest and pinning idea after idea for this year's CEGs. After careful consideration, I've narrowed it down to two options. There is no one more qualified to chose between the two than the Food Lush readers, so I leave it in your very capable hands. 

Choice One:

Chocolate Peppermint Marshmallows and Hot Cocoa Mix

I thought a bag of chocolate peppermint dipped marshmallows, along with a jar of hot cocoa mix would be a great choice for the coming cold nights. And it also seems like a great project for my four year old to be involved with.

Choice Two: 

A selection of truffles. I like these Pumpkin Cream Cheese Truffles, Bailey's Mint Truffles, and tried-and-true chocolate truffles. 

So, dear readers, which would you rather receive as a gift this holiday season? 

{Image credit: http://honeybeesweeterie.blogspot.com and http://en.wikipedia.org}

Lessons Learned This Thanksgiving

by Elissa

{photo credit: pepperidgefarm.com}

1. Pepperidge Farm stuffing is the way to go (for me, anyways). I love stuffing, and the last few years I have auditioned various from-scratch recipes. I was always disappointed by the results. This year I went with Pepperidge Farm and have no regrets. It was a lot less work than any of the other recipes I've tried, and it tasted just the way I want stuffing to taste. Maybe it's because that's what my mom always used for Thanksgiving?

2. I have found my go-to pie crust. Every year I make at least one pie from scratch, and rolling out the dough has generally involved lots of cursing and patching when the dough tears or crumbles. Last year I tried out Dorie Greenspan's Good for Almost Anything Pie Crust (from Baking: My Home to Yours) and it worked like a dream. I used it again this year and rolling out the dough was, once again, relatively stress-free. The recipe (available here) uses mostly butter but also includes a little bit of shortening, and it makes all the difference in terms of a dough that is easy to work with.

3. Use leftover pie dough scraps to make little cookies. Just sprinkle with cinnamon and sugar and bake at 350 for 15 minutes or so, until they look toasty and delicious. The perfect Thanksgiving morning snack.

4. The recipe for cranberry sauce in How to Cook Everything includes way too much water. I was able to salvage the cranberries by simply draining off the extra liquid, but I had a moment of panic when my cranberry sauce was looking more like cranberry soup. Next year I'll go back to the Ocean Spray recipe that has always served me well in the past!

5. Champagne is a great pairing with Thanksgiving foods. I usually serve something sparkling as an aperitif, but this year I nursed one glass throughout the whole meal and it was terrific with the food. The bubbles helped cut through the richness of the food.

6. Appetizers are overrated. I decided not to bother with pre-dinner snacks, as we had a ton of food for the dinner itself and I figured appetizers would just make more leftovers. Maybe my guests were too polite to complain, but I certainly didn't miss having cheese and crackers or crudite to eat before the big meal.

7. Outsourcing the turkey carving is the way to go. This is the one Thanksgiving task that I really don't enjoy (aside from doing the dishes), and it happens at a stressful time for the cook as you are trying to get everything else hot and ready to be served. My husband tried his hand (after watching a couple of online videos) and did a beautiful job. I have informed him that he will be carving the turkey at all future Thanksgivings!

Any of you have any revelations this Thanksgiving?