Best of holiday baking - 2011 - Part 1

I found a load of new recipes on Pinterest for my annual holiday baking along with a few from the King Arthur flour website. Most of them were really good. No - really. I am going to break them down into a couple of blogs because I don't have the time to type them all out at once.

Lemon Lime Cookie Truffles

*These are so easy...and SO good. No, I mean seriously good. I sent some up to the neighbors before Christmas and was just asked yesterday if I had any more. Big hit with anyone who likes zesty citrus flavor!*

1 recipe of sugar cookie dough - baked in bar form & cooled (I did not use the whole recipe, but most of it. I also used a confectioners sugar recipe to make it lighter.)
1 8 oz. package of cream cheese, softened (use 1/3 less fat...no one knows the difference)
2 lemons, zested & juiced
2 limes, zested & juiced
Vanilla flavored almond bark, for dipping
Green & yellow sanding sugar (optional)

Crumble sugar cookie bars into large bowl. Add in softened cream cheese, lemon & lime zest & juices. Mix well and form into balls. Freeze for about 20 minutes. Meanwhile, melt almond bark over double boiler. With two forks or a long skewer, dip frozen balls into melted almond bark setting on flat surface lined with wax paper to cool. If desired, sprinkle with green & yellow sanding sugar while still wet.

Keep refrigerated in airtight container.


Swix Gingerbread Biscotti

*These are probably the most aromatic and strongly flavored biscotti I have ever tasted. If you like ginger & orange, you will LOVE them! They were awesome with an afternoon cup of coffee.*

1 1/4 c. all purpose flour
1 c. spelt (I did not have spelt and was not heading to the store so I substituted whole wheat flour with fine results. Bob's Red Mill does make spelt and I did find it after the fact.)
1 tsp. baking powder
1 T cinnamon
1 tsp. ginger
1/4 tsp. nutmeg (freshly ground does make a huge difference)
1/4 tsp. allspice
1 egg plus two whites, lightly beaten
1/2 c. brown sugar
1/4 c. molasses
2 tsp. vanilla
Zest from one large orange
1/2 c. chopped pecans
white chocolate to drizzle or sanding sugar (optional)

In a small bowl, whisk together dry ingredients. Set aside. Mix together eggs, sugar, molasses, vanilla and zest in stand mixer. Add in dry ingredients and nuts. Chill dough for about 30 minutes (you don't have to do this, but it will make the dough easier to work with and less sticky).

Preheat oven to 325.

Remove dough and shape into two approx. 12" long logs on silpat or parchment lined baking sheets. If using sanding sugar, sprinkle over the top and press down a bit to set. Bake for about 1/2 hour. Logs are fully cooked when firm to touch. Remove from oven and cool slightly, but do not turn oven off. Cut into 1/2" pieces. Lay pieces on sides and place back into oven for 10 minutes. Remove, turn pieces over and place back into oven for another 10 mins. Cool completely. Store in airtight container. These do freeze ok.



Cran-Pistachio Cookies

*Oh my...these were my definite favorites this year. I had to put them up in the freezer as soon as they were all cooled because I could have eaten all of them! I love pistachios...and I was tempted to eat them all as I was cracking them open for the recipe. Of course, adding a little bit of green food coloring made them very festive looking for the holidays too! The original recipe called for bagged sugar cookie mix and boxed pudding mix. I tweaked it so I didn't have to use those processed items.*

1 1/2 c. confectioners sugar
1 c. butter, unsalted
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/4 c. all purpose flour
1/4 c. corn starch
1 tsp. baking soda
1 tsp. cream of tartar
2 T. plain greek style yogurt
1 8oz bagged pistachios (obviously shelled before added)
1/2 c. dried cranberries
few drops of green food coloring (optional)

Preheat oven to 350.

Cream butter & sugar. Add in egg, extracts, yogurt and food coloring (if using). In small bowl, whisk together dry ingredients and add to butter mixture. Blend in pistachios and cranberries. Drop by rounded teaspoons onto silpats and bake 8-10 minutes being careful not to over bake. Cool completely on wire rack.

Next post: PB choc. chip biscotti, Tuxedo biscotti and Salted Caramel Shortbread bites - STAY TUNED!

Almond Coconut Oatmeal cookies

These are my all time favorite cookies. I love oatmeal cookies in general, but to add toasted coconut and toasted sliced almonds to them, it is pure bliss for me.

Almond Coconut Oatmeal Cookies

2 sticks unsalted butter, softened
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
3 c. oats
1 c. coconut
1 c. sliced (or slivered) almonds
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt

Place coconut & almonds in a 1/4 sheet pan and place in oven. Turn oven to 350 and toast for about 20 mins. or until coconut is brown making sure you stir every few minutes to prevent burning.

In a large mixing bowl blend butter & sugars together. Add in eggs & vanilla beating well. In a small bowl mix together oats, flour, soda, salt & cooled toasted almonds & coconut. Blend well into butter mixture.

Place cookies on silpat lined 1/2 sheet pans and bake for about 10 minutes or until slightly golden brown around the edges (350). Cool for a minute on the sheets and then remove to wire rack to cool completely.

Sloppy Joes on potato rolls & Ranger cookies

The Sloppy Joe recipe is originally from Cooking Light and oddly enough, I haven't changed really anything in it except that I don't use ground beef. If you are a sloppy joes fan, I will guarantee you this will be the only recipe you'll ever want to use again. This is definitely a family favorite especially when served on fresh potato rolls.

Most of the time I make it on the stove top, but I've also done it in the slow cooker and that is how it's being made this time. Substitutions for the slow cooker are noted in the Cook's Notes area.

Sloppy Joes

1 lb ground turkey
3/4 minced fresh onion
1/2 c. diced green bell pepper
1/4 c. diced celery
1 garlic clove, minced
1/2 c. water
1/2 c. ketchup
2 Tbsp brown sugar
2 Tbsp. tomato paste
1 Tbsp. vinegar
1/4 tsp. dry mustard
1/4 tsp. chili powder
1/4 tsp. black pepper

1 package of hamburger buns (or 6-8 homemade)

Combine the first 5 ingredients in a large nonstick skillet. Cook over medium heat until turkey is cooked through, stirring to crumble. Drain well.

Combine turkey mixture, water and next 7 ingredients in skillet and bring to a boil. Reduce heat and simmer mixture 15 mins., stirring occasionally.

Serve on buns.

Cook's Notes:
Since I am not using beef and just lean ground turkey, I rarely drain the meat mixture and instead cut down the water I add to 1/4 c. or so and because I always double to feed the whole clan, I use a whole 6oz. can of tomato paste. I don't bother measuring out 4 Tbsp.

When making this recipe in the slow cooker, I generally used dehydrated minced onions (about 2 Tbsp.) and dehydrated minced garlic (about 1 tsp.) I also add in all the water the recipe calls for. Cook on low for approx. 6-8 hours. The texture does change a bit cooking it in the slow cooker, but the taste is basically the same.


Ah lovely dessert! Haven't made cookies in a long while so I tried these today. YUM!

Ranger Cookies

1 c. unsalted butter, softened
1/2 c. sugar
1 c. brown sugar
2 eggs, beaten
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. Rice Krispies type cereal
1 c. quick oats
1 c. coconut
1 c. chocolate chips

Preheat oven to 350.
Cream butter & sugar together. Add eggs, one at a time, beating well after each.
In small bowl mix together flour, baking soda, baking powder & salt.
Add dry mixture into butter mixture a bit at a time.
Stir in rice krispies, oats, coconut & chocolate chips.
Bake for about 10 mins. or until lightly brown

Cook's Notes:
These have a really nice texture. I think next time I may toast the coconut first along with some pecans or slivered almonds. I think these are WAY better than regular chocolate chip cookies.

Recipes & pictures from 5/3/2010

Whole Wheat French Bread

1 1/4 c. warm water
1 1/2 tsp. yeast
2 tsp. honey
1 tsp. salt
1 Tbsp. oil (I use canola)
approx. 3 c. whole wheat flour

Mix water, yeast & honey in mixer bowl fitted with a dough hook. Add oil. Add two cups flour plus salt. Continue to add remaining flour slowly until dough starts to come together and leaves the side of the mixing bowl. Turn out onto a floured surface and knead until dough is no longer sticky and is elastic. Allow to rise covered in a well oiled bowl for 30-45 mins.

Punch dough down and remove from bowl. Cut into two equal pieces. Roll each piece into an approx. 10"x13" rectangle and roll tightly along the long end. Pinch the ends & seams together and place seam side down on a lightly oiled sheet pan (I use my silpats instead of oil). Cover & let rise for another 30 minutes. After rising make 3 large slits on top of bread with a sharp knife. Bake at 350 for 30-40 mins.

Obviously for my purposes last evening, I doubled the recipe & cut the dough into smaller pieces. Overall, I think the bread is good for grinders, but as you can see from the picture, I will need to make them wider next time.



This is my standard "meatball" recipe. I use it for anything "Italian" themed (sauce, grinders, etc.)
Turkey Meatballs (for grinders)

2 1/4 lbs. of lean ground turkey
1 c. panko soaked in 1/4 c. milk
1 large egg
1/2 tsp. salt*
1/2 tsp. pepper*
1/2 c. grated Parmesan cheese*
2 tsp. dried basil*
2 tsp. dried oregano*
2 Tbsp. minced onion*
1 tsp. minced garlic*
1/4 c. ketchup*
2 Tbsp. regular yellow mustard*
Few shakes of the Worcestershire bottle

Gently mix all ingredients into large bowl. Measure out 2-3 Tbsp.* sized meatballs on lightly sprayed sheet pans. Bake at 400 degrees for about 20 minutes. Immediately add meatballs into your favorite marinara sauce and simmer for 15-20 mins.

* Unfortunately I am in the habit of not measuring. These are approx. measurements.



Chocolate Peanut Butter Cookies (No bake)

In large pan add:

1 stick of butter
1 3/4 c. sugar (you could probably do even less than this)
1/2 c. milk
1/4 c. cocoa

Bring mixture to a boil over medium heat. Boil exactly one minute. Remove from heat and add:

1/2 c. chunky peanut butter
2 tsp. vanilla

Stir until peanut butter is totally melted. Then add in:

3 1/2 c. oats

Stir until oats are fully coated and then drop by teaspoonful onto wax paper and refrigerate.

These ended up being pretty good. The kids each had one after dinner and liked them. I liked them because they were done in less than 15 mins. and chilled while we ate our dinner. Good recipe to use when having your little ones help you in the kitchen, too.