Wednesday, December 30, 2009

coco mint cookies

So I have not tried this recepie yet, but I have tasted them. The recepie is from Urban Cookies in Phoenix....some friends of ours who have the cutest place across the street from Xavier HS. Anyhow, I just live for these cookies and dream about them. I asked for them for Christmas even. Just the other day I was thinking I should beg them to give me the recepie, but surely they wouldnt. To my surprise I went on AZ Central's website and they had local cookie recepies noted. Yippee!

I just hope mine turn out as lovely and delicious as theirs! Thanks for sharing Urban Cookies!

1 1/2 sticks butter, room temperature

1 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon salt

1 1/2 teaspoons peppermint oil or extract

1 egg

2 egg whites

3/4 cup cocoa powder

1/4 cup milk

1 1/4 cups all-purpose flour

3 teaspoons baking powder

For coating: Granulated sugar and Powdered sugar

Preheat oven to 350 degrees.

In a large mixing bowl with hand beater or a mixer, cream butter, brown sugar, granulated sugar, salt and peppermint extract on medium-high speed until everything is well-blended. Add egg and egg whites to bowl. Mix on medium speed until eggs are fully mixed into the sugar mixture.

Warm milk in microwave for 30 seconds. Add cocoa powder to the bowl on low speed. Mix until fully incorporated. Stream the milk into the mixture on low speed. Stop and scrape the bowl.

Add the flour and baking powder to the bowl on low speed. Once incorporated, increase speed to medium for 30 seconds.

Refrigerate dough for 2 hours or until stiff. Using an ice-cream scoop, make evenly sized portions of dough, or roll dough into balls, about 3 ounces each, using hands. Roll each dough ball in the granulated sugar until completely covered. Next, roll the dough ball in powdered sugar. Make sure it is completely coated with no brown showing. Place on cookie sheet with a non-stick surface or covered with parchment paper. Bake about 25 minutes, or until done. For crispier cookie, bake longer.

Makes 1 dozen.

Tuesday, December 1, 2009

The Best Holiday Cranberry Relish

My name is Jessica and I have an addiction to cranberries. Sweet, sour, and so much vitamin C!

I found this New England Cranberry Relish recipe in the Chicago Tribune at least a decade ago.

Wonderful Fact Number One: You don't have to cook anything.

Wonderful Fact Number Two: This recipe can be made up to 3 weeks ahead! If you can keep from eating it for 3 weeks. Ideally, it's supposed to be made at least 4 days in advance. But we had it on Thanksgiving and don't tell anyone, but I only made it 3 days in advance. Actually, I didn't make it, my 12 year old did. Even better.
Wonderful Fact Number Three: My dear friend, Rose makes this every year and calls me on that day.

Terrible Fact: Cranberries aren't even sold in Chicago before October, which is too bad because soon I will post Aunt Deb's Amazing Cranberry Salsa that will knock your socks off. But you can't make it in September.

New England Cranberry Relish

Prep time: 15 minutes
Yield: 20-24 servings, 4 cups

Serve the relish with poultry, game, pork, ham and lamb. Mix with mayonnaise for a flavorful sandwich spread.

1 bag (12oz) cranberries
1 red apple, cored, cut into 1-inch wedges (We used a granny smith. Shh.)
3 tablespoons sugar
1/2 cup maple syrup NOT PANCAKE SYRUP.
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup pecans

Put cranberries, apple, sugar, syrup, cinnamon, and cloves in food processor fitted with metal blade. Pulse processor on/off to chop ingredients, stopping every few pulses to avoid over-chopping. The texture should not be too fine. Scatter pecans over mixture; pulse until coarsely chopped. Make at least 4 days ahead. Can be kept up to 2-3 weeks, refrigerated.