Food Lush

My Favorite Cookie Swap Contribution AND Reader Help: Roll-out Cookies

by Caitlin

Ahh, cookie season. It truly is the most wonderful time of the year. Especially if you're in the Larger Pants Selling Business, and if you are then maybe also call me because I'm predicting I'll need your help soon.

For much of my childhood my parents' friends had an annual cookie decorating party around the holidays. It's one of my most dear childhood Christmas memories, and in my adult years I've longed to recreate it.
It was such a wonderful treat to go over to their house and spend an evening sitting at a table covered in a rainbow of colored frostings, sprinkles and candies as bin after bin of sugar and gingerbread cookies in various shapes appeared non-stop.

Joyce, prolific hostess, spent weeks baking hundreds of cookies. She'd freeze batch after batch until the evening finally arrived. She made a simple sugar frosting which she'd color with food coloring and pour into muffin tins - a great strategy. We each had an area to work in, and after using little paint brushes and loading our cookies up with decorations galore we'd carefully place them on wire cooling racks to dry. Some were garish, loaded with as much extra sugar as possible, others we took our time on and were little works of delicious cookie art.

Angels, trees, stars, candles, gingerbread people small and large: We loved that the shapes were familiar year after year, but what excitement there was if she debuted a new shape! For several years she even made special gingerbread house pieces for my brother and I to construct. Those gingerbread houses are what first taught me about royal frosting and that there was such a thing as sugared violets. Some flowers were edible?! 12 year old Caitlin was in awe. 

A marvel our hostess was.

Over the past few years I've longed to recreate those wonderful memories. I've collected various sprinkles, jimmies, sanding sugars, and adornments. My baking cabinet is full, and my husband rolls his eyes at the mention of colored sugars. The truth is, aside from the issues of first not having the space, and lately not having the time, a major inhibiting factor is that...I'm afraid of cut out sugar cookies. I haven't had good luck with them in the past. I don't quite have the technique down, and I don't have any recipes I love.

I need your help, dear readers! How can I achieve a roll out sugar cookie that will keep it's shape, that carries the frosting and decorations well while still imparting a little taste, and which won't break your teeth to bite into? A sugar cookie that looks as good as it tastes: That's what Santa can bring me.

These two recipes look promising, but I've got a little Rollout Cookie PTSD. So much work, and what if it's not worth it?

Gingerbread Snowflakes

Holiday Sugar Cookies

(Photo from Epicurious)

Dear readers, can you help?

And! In return I offer you my favorite cookie swap contribution:These molasses crinkles. My grandmother always made molasses crinkles so I'll always have a soft spot for them, but they were specifically requested for a party last year and this recipe did not disappoint. Spicy, sweet, chewy, they are true holiday perfection.

I'm supposed to be attending some cookie parties soon, and (spoiler alert, friends!) I'll be bringing these to both. They were a huge hit last year, and why mess with a favorite? My secret trick, as with all cookies, is to underbake them slightly to retain that chewy softness. They'll still cook a bit when you take them out, so leave them a little shiny on the tops.

Also, find a fun, festive, cocktail napkin to unfold and display them on, and people will think you're more put together than you are.

(Photo: me)

Dark Chocolate and Sea Salt Caramel

by Tara

I have not been eating well this holiday season. And you know what? The seasonal chocolate on the shelves isn't really helping. My latest obsession? Dark chocolate and sea salt caramels. My holiday season goal is to try every kind I can find. Wish me luck!

A lovely friend sent me these (since, sadly, I have no Trader Joe's near me) (everyone should have friends that send them chocolate), and oh. OH! So delicious.

 

These were sent by a different lovely friend (seriously, everyone should have friends that send them chocolate), and I LOVE them. 

 

When I was at The Blathering in New Orleans I bought some of these Avery chocolates at Sucre and I ate them really fast because they were incredibly delicious.

 

(Photo from Sucre.)

I also am setting a goal to make the cake A'Dell mentioned in this post, because WOW it looks good. Or maybe all of the recipes she posted there. 

I'm interested in finding more candies, chocolates, and recipes that involve dark chocolate and sea salt caramel. Please make some recommendations!

 

 

Guilt-Free Dessert: Vegan Chocolate Cream Pie

by Sarah Anne

I feel kind of lucky, living up here in the great expanse known as Canada, for many reasons. Currently, the most appropriate reason is that I celebrate Thanksgiving TWICE. Canadian Thanksgiving is in October, and much to my husband's joy, I usually throw a second one in there as soon as I see my American friends and family getting ready for it. I am completely unable to resist the call of stuffing, gravy, and mashed potatoes. Even the thought of those flavours has me salivating as we speak. 

I tried to 'scale it back' this year for both events, since in the past I've made three appetizers and a whole expanse of vegetables, carbs and protein...for two people. Last week I was proud of myself, I narrowed it down to stuffing, potatoes, a vegetable, gravy, and a protein. And dessert. Oh boy dessert. Have you all had enough of it yet or are you still with me?

I have made versions of this pie before and have always been a fan, but something about the crust from this recipe from Alissa over at Girl Makes Food caught my eye. Coconut, oats, coconut oil and real maple syrup? Sounds delicious. The filling was just as impressive with only three ingredients: silken tofu, dark chocolate and maple syrup. I admit that I added a little espresso powder to it while I blended, and a little vanilla extract just to give it a bit more interesting flavour, and it worked out beautifully. . 

Alissa's photos are far nicer than mine, but they didn't come out too shabby! I would recommend being gentle when toasting the crust as I think mine got a bit too hard, and be sure to oil your pie pan. Mine stuck like crazy but, rest assured, we persevered. 

The best accoutrement, however, was the generous helping of vanilla whipped coconut cream that we dolloped on top of each slice. There are a ton of recipes out there for coconut whipped cream, but as I didn't have the patience to actually follow one to a T, I just kind of winged it. Low and behold it worked!

Want to risk it like me? Try this: Chill a can of full fat (FULL FAT people! Don't do low-fat, please. I'll cry and it won't work.) coconut milk overnight and when you're ready, without tipping it, open the can and scoop out the thick cream that has settled on top. Toss it in a chilled bowl, or the bowl of your mixer and whip away until thick. I added a bit of maple syrup, one tablespoon at a time, and a dash of vanilla powder. I'm sure a tiny bit of vanilla extract would work as well.  Of course you could always try Alissa's recipe, or Angela's, or Ashley's - alliteration much, Sarah? The whipped cream was delicious, light and lasted in the fridge for the most part until our pie was finished, which didn't take long if you were wondering!

I also recommend using a good quality dark chocolate, and be sure that the tofu is very smooth before adding the melted chocolate to it. Truly folks, I'd challenge anyone that said they 'hated tofu', you know who they are, to try this and tell you they hated it. It came together in a snap, and we ate it just as quickly, with little guilt. The ingredients are great and you don't have to worry about feeding your kids artificial sugars or too much of the real thing.  The whole pie has a few tablespoons of maple syrup total, yet it is still sweet and rich without being TOO much of a good thing.  

Dark chocolate is full of antioxidants and can increase important blood flow to the heart and brain. It also has high concentrations of magnesium, iron, copper and potassium.  The copper, magnesium and potassium can help protect against cardiovascular ailments while the iron can help prevent anemia. Coconut milk is a great option for those that cannot tolerate, or do not choose to consume dairy. It is also potentially good for the immune system thanks to its high lauric acid content, not to mention it has healthy fats that can boost metabolism.  While widely contested, I do think that the tofu can be considered a healthy ingredient as well.  It's a source of iron, calcium and manganese and has been shown to help reduce cholesterol.  Not to mention, it's a source of protein! See? Dessert CAN be good for you!

Do you have any desserts that you feel are 'lightened up' or aren't quite a bomb of sugar and butter? I love both of those things, but sometimes it makes it a bit easier to enjoy if I know it won't tank all of my hard work!  Do you worry about these things? Or just go for it when it comes to dessert? Let me know if you try this and what you think!

Christmas Date Balls

Tara C.

When you saw the title of this post, there's a good chance that you thought ewwww. And I know, I know, date balls are not cool. What's next, fruit cake recipes? Let me explain. Back in August, I posted about the family recipe book with photos that I made a few years ago. In this post, I mentioned that every year I make my grandmother's date balls at Christmas because they just feel like Christmas to me. Well, it's that time again. 

When I was a child, every year at Christmas my grandmother would come to our house with pretty little tins of treats, including these date balls, wrapped delicately in tissue paper.

In my previous post I made it sound like I didn't really like these date balls but I make them anyway. That's not really true. I do like them. But would I like them if I didn't associate them with warm and happy memories? That's hard to say. I think food and smells have the ability to seep down into the primative crevices of our brains, and those crevices are not very articulate or good at providing objective analysis. So let's just say I like them.They are sweet and crunchy and completely addictive.

I find it strange that this is the second recipe I've posted here that uses Rice Krispies. In general, I don't consider myself to be a Rice Krispy afficionado. But these are both vintage recipes, so maybe that's just a sign of the times. Like dates, baking with Rice Krispies was once more en vogue than it is today.

To me, this is what nostalgia tastes like.

Date Balls

1 pound pitted dates
1 egg
1 cup sugar
1 teas. vanilla
1 tablespoon butter
1 cup chopped nuts (I used pecans)
1 cup Rice Krispies
1/2 cup powdered sugar

Cut dates fine, combine with beaten egg, sugar, vanilla and butter; cook in a saucepan until dates are soft. Add nuts and Rice Krispies, blend. Shape into balls about 3/4-inch in diameter and roll in powdered sugar. Makes about 50 balls.

These cookies freeze well. Storage time about 3 months. Thawing time about 30 minutes.

What foods do you make that remind you of childhood holidays?

Citrus Pudding: Lighten Up Your Winter Desserts

by Elissa

As the days get shorter and the weather gets colder, one of my consolations is the return of good citrus fruit. I've had this recipe for tangelo pudding bookmarked forever and have been waiting for the return of citrus to give it a whirl.  Basically, you make a very simple pudding from fresh-squeezed citrus juice, zest, and cornstarch. Add a little whipped cream and you have a perfectly elegant dessert.

I substituted grapefruit juice for the tangelo juice, added a little more sugar, and skipped the orange flower water (I didn't have any). The result was amazing: fresh, sweet, tart, and tasting much more decadent than you would expect. I used whipped cream from a can, but I'm sure that fresh whipped cream with a little Grand Marnier (as Russ Parsons suggests) would be sublime. I think this would be the an excellent end to a hearty winter meal like braised short ribs or roast chicken. I can't wiat to try it with the oroginal tangelos, and any other citrus I can get my hands on over the next few months!

Maui Eats: Leoda’s Kitchen and Pie Shop

By Julie

While we were planning our trip to Maui, our local paper happened to run a spread on the island, including a list of their favorite places to eat. One of those spots was Leoda’s Kitchen and Pie Shop, which we noticed on our drive to the hotel from the airport, and we made a note to check it out.

Leoda’s is a tiny little restaurant on the side of the road that winds from central Maui to the western side of the island. They have a terrific selection of sandwiches and burgers, but where they really shine is with their pies, both sweet and savory. I tried the mushroom pie for lunch, as I’m in love with anything that contains mushrooms and cheese, and it did not disappoint. The crust was a dense, flaky, buttery wrapping around the flavorful filling, and while it’s billed as a hand held pie, I highly recommend using a fork. My husband would also like to add that his ahi tuna sandwich (a special of the day) was one of the top meals he had the whole week. (I took a bite, and he’s not wrong.)

But if you do nothing else on a visit to Maui, please got to Leoda’s for the macadamia nut chocolate praline pie. I mean, just look at this –

 

It is simply the very best pie I have ever tasted, and pumpkin pie and I have been best buds for a long time. This is so spectacular that I’m going to describe it in detail.  The pie starts with a chocolate cookie crumb crust and is filled with chocolate custard that is both airy and fudgy. The whipped cream topping is dusted with macadamia nut chunks and shaved chocolate. And then there’s the surprise in the middle.  Between the chocolate and the crust is a hidden layer of praline caramel that makes eating this dessert a mind blowing experience. We spent a good portion of the rest of our trip trying to figure out ways to bring home this pie is vast quantities. We failed, but it gives us good reason to go back as soon as possible.

For Maui, this place is reasonably priced and oh so delicious. I’m sure if we’d gone there earlier in the trip, we would have gone back every day. No matter where you’re staying on the island, this is a place you need to check out.

{Photo Credit: yelp.com}

A Molasses Cake That Does Not Mess Around

By Erica H.

I'm letting you know up front that the contents of this post are not for the faint of heart nor the delicate of digestion. If you showed up here the Monday after Thanksgiving thinking "Erica, I led a gustatory attack on last Thursday worthy of a true patriot and now I would like a recipe for some water with lemon and cucumber slices in it," I want you to turn back now. The few bold adventurers remaining, follow me.

The Dark and Damp Molasses Cake from The Kitchn keeps its promise of unparalleled molassesness and how. If you emerged from the recent holiday ready to hurl yourself face first into the next one, I cannot recommend a richer, more interesting, better-textured way to embrace the deep dark of winter than this bold slab of goodness.

If you like a cake that's dense, fudgy, and incredibly satisfying, say hello to your destiny.

Maui Eats: Longhi's

By Julie

We ate a lot of fantastic food in Maui, a trip we took to celebrate our 10 year anniversary, but I’d like to start with a restaurant where we began and where we finished: Longhi’s. My parents suggested this place, and I’d read about it, so we knew we’d have to give it a try.

Longhi’s is billed as an Italian restaurant, but we never have Italian food there, so I can’t comment. The food looked delicious though, so I don’t think it would be a poor choice.  However, I can recommend both dessert and breakfast. On our second night (the first lost in a sea of jet lag), we hit Longhi’s for their famed macadamia nut pie.  Beware, the pie alone cost $10.50. At that price, it needed to be spectacular.  And it was.  The pie brought to mind more traditional pecan pie, but with a ton of macadamias in place of the pecans. It was arm and gooey and full of nutty crunch that contrasted beautifully with the vanilla ice cream served on the side. What a great way to kick off our vacation. I just wish I had remembered to take a picture before we devoured it.

Then, on our last morning, we returned, having read that their banana macadamia nut pancakes were some of the best on the island (are you sensing a theme here?), and I made a beeline for this signature dish. This is what arrived at my table:

So pretty. I am not normally one to go for so much banana, but combined with the fluffy flapjacks, snowfall of nuts, and the coconut syrup so good I would bathe in it, the dish was magical. That enormous pile of pancakes? Finished. By me. With only a tiny assist from my husband, who would also like to give a big thumbs up to the chef’s daily quiche offering.

There are two locations in the major tourist areas of Maui, and one in Honolulu, so if you’re headed to the islands, you can definitely find the fine folks at Longhi’s. Seriously, go. Especially for breakfast. That was my favorite.

I’d also like to add that at the time of our trip, Longhi’s was offering 15% off through the Maui Dining App (for iPhone and iPad). Even if you don’t go to Longhi’s there were several other terrific places listing discounts there, so check it out for free.

{Photo Credits: longhis.com and me}

Cafe Du Monde, New Orleans

by Maura

I consider myself a lucky, lucky girl to have spent the past weekend in New Orleans with sixty awesome women. Thanks to the organizers of the Blathering, I had a wonderful time socializing and eating delicious food. The epicurean highlight of my trip was the beignets and coffee at Cafe Du Monde.

(Image Credit: Wikipedia)

These delightful pieces of fried dough are better than any funnel cake you've ever had. They are slightly crispy on the outside, soft and doughy on the inside. Coated in a thick layer of powdered sugar, these beignets melt in your mouth. The beignets at Cafe Du Monde were different than any other beignets I've ever eaten -- slightly denser and square. You can buy the beignet mix at almost any souvenir shop in New Orleans, although I don't know how they could compare to the original.

(Image credit: Cafe Du Monde)

The coffee, too, was incredible; a mix of dark French Roast coffee and chickory. According to Cafe Du Monde's website, the combination of coffee and chickory was discovered by the French during the French Revolution. Coffee was scarce, and the French added roasted, ground chickory to improve the body and flavor to weak coffee. Additionally, the chickory -- which is the root of the endive plant -- softens the bitterness of dark roasted coffee. I brought back a can of Cafe Du Monde's coffee to share with my fiance. 

Have you been to Cafe Du Monde?

Agonizing over Thanksgiving Day Dessert

By Nora

Every year that I host Thanksgiving, I have the same dilemma. Every year I want to do something exciting and new for dessert, yet I am torn between wanting to experiment and going with the traditional Thanksgiving dessert items (apple and pumpkin pie) that I know everyone expects and will eat. One year I tried a pumpkin cheescake, which turned out great, but which wasn't a big hit with my family because it defied tradition.  So I had three-quarters of a cheesecake left which I ended up throwing out (and I ABHOR wasting food). While I love apple and pumpkin pie, and can do variations on them---for example, caramel apple pie with crumb topping---I just feel like I want to get a little more creative this year but not buck tradition altogether. 

Here's a few recipes I found on the web that I am considering, which are different than what I usually make and give a little twist on the traditional pies.

Mini Apple Pies from Mama's Gotta Bake 

I love this idea because it stays within tradition but mixes up the baking process and the serving style. And I doubt anyone at my table will be expecting their own pies!

Pumpkin Roll from My Baking Addiction

I honestly think it's important (if only to me) to have something pumpkin on the Thanksgiving Day dessert table. And instead of pumpkin pie, a pumpkin roll has all the deliciousness of a frosted cake but in a slightly simpler package. 

Sara Moulton's Pear and Cranberry Crostada

I really really love how this dessert encompasses two quintessential fall flavors. And while a crostada IS pie-like, it's diffferent enough to be new for my thankgiving table. And i'm already drooling imagining this served warm with a big scoop of french vanilla ice cream on top.

Or, I could just say screw tradition and make this absolutely ridiculously amazing Dark Chocolate Salted Caramel Layer Cake from Annie's Eats that A'Dell reviewed a year ago. I have dreams about this cake, seriously. 

{Photo courtesy of A'Dell, baker extraordinare}