Speaking of Easter Candy

I thought these bunnies and carrots from Lindt were adorable...

Bunnies rubbing noses.

Delicious, but not so healthy, carrots.

Bird of a Different Color

Holiday-specific food has always been a problem for me. It seems I become addicted to particular items that can only attained at certain times of the year. I must admit that as a teen, I was obsessed with the overly sweet Cadbury cream egg. As soon as they appeared, I would begin to hoard them, attempting to collect enough on my own and from gifts to last as long as possible. Fortunately, this behavior lead to Cadbudy cream egg burnout and they longer do anything for me except turn my stomach.

But that didn't keep me from falling prey to similar specialty foods. You may remember the fun size Milky Way Dark, now called Milk Way Midnight? Milky Way makes many of their candy bars in several different sizes: minis (just a bite), fun size (a couple of bites), regular size and "2 to go' (formerly king size). Now, I have been a major fan of the Milky Way Midnight since they introduced it. After the candy bar formerly known as the Mars Bar (Now called Snickers Almond. I detest candy rebranding. Mars doesn't even have a candy bar called Mars any longer!), I think the Milky Way Midnight is my favorite. And it is also the favorite of several of my friends. At one of my previous jobs, we did a taste test of the three sizes the Milky War Midnight was available in, determining unanimously that the fun size was the perfect proportion of nougat to caramel to chocolate. Wouldn't they all the be the same? Not at all. Each is subtly different and the fun size was perfection.

The only problem? Milky Way Dark fun size was only available at Halloween. Why? I'm not sure, but like the aforementioned Cadbury Cream Eggs, I and many of my friends would hoard the fun size at the holiday, making them last as long as possible. Until that dreadful day, the thought of which sends shivers down my spine. I remember being at Target and looking through the candy for the Milk Way Midnight fun size, none to be found. I looked elsewhere. None. Zero. Zilch. I finally wrote the company and was informed it was no longer being produced. What a sad and miserable day for America.

But, really how hard is it to change out the chocolate in the enrobing machine? It can't be that difficult. If I win the lottery I will make them produce it again; if I had a time machine I would go back to the year 2000 and buy as many bags as I could find. The I would go even further and grab my child self, bring him to the future and get his teeth sealed, then return him to the past. I like candy too much for someone who hates the dentist.

Since the Milky Way Midnight debacle, I have tried to remain aloof about seasonal candy and food. But, I must admit that it's limited availability is part of it's attraction. Only being able to have something once a year makes it more special.

But, I do have a weakness: SweeTARTS Chicks, Ducks and Bunnies. Sure, they are just SweeTARTS in a special holiday shape, but there is something about that is just different. The Easter shapes are just better, perhaps because they're bigger. They seems to dissolve on your tongue in a way that a conventional SweeTART does not. Or maybe it's because Easter is the last major candy holiday until Halloween? And I'm just looking for something to hang my desperation on? Regardless, I try to limit myself to a couple of bags per season. I enjoy them while I have them and try not to hoard them. I don't want to burnout and also don't want to reach the level of addiction that would cause me to write to the company were they ever to stop producing them...or start petitions.....or a 'Save the Chicks, Ducks and Bunnies' Facebook page. One may take on Milky Way, but one does not want to take on Willy Wonka. I've seen the movie.

Plus, there are more important things in life than candy.

There is cake.

Best of bYb: Best Gingersnaps!

I hadn't made this recipe in while, but it seems like the perfect time to revive it--crisp on the outside and soft on the inside, these gingersnaps are just like you remember! Or better! It makes more than you will ever eat, so plenty to share with friends and family during the holidays.

I hope you enjoyed the cookie porn...

Happy Holidays from bigYELLOWbowl!

Over Three Feet of Cookies

I was in Indy this weekend finishing up the holiday shopping, so of course popped into Trader Joe's to pick up a couple of things and found this: three feet of cookies! We bought two to take to friends and family in Nebraska. I love the packaging because of its unique shape and size, but also because of the fun graphics. I'm sure the cookies will be delicious too, since they are from Trader Joe's.

They also had dark chocolate covered peppermint joe-joe's: the TJ version of Oreos. So very good, we finished the package by the time we got back to Terre Haute. Buy some! Don't share them! Of course, I always fall in love with things like this you can only get one time of the year. Sigh.

Cookie Monster!

Boo invited me to observe the 16-hour cooking making marathon on Sunday, but since I wasn't feeling well I thought it best not to infect the batches of cookies. I did sneak back into the kitchen on Monday to see all that they had made. Thousands and thousands of cookies and fudge and more cookies, all destined for the gift platters, boxes and baskets that the community orders from the Crossroads Cafe. I had a sample and it was delicious!

Boo's Crossroads Cafe

679 Wabash Ave
Terre Haute, IN 47807

(812) 234-2232‎

P.S. Midwest Living stopped by to photograph the extravaganza for the December 2009 issue. Remember when you see it that you read about it here first! Scooped them, as usual.

Lakehouse Tex-Mexicana

Labor Day at the Monahan Compound in Holland, MI was restful and a lot of fun, as always. I did some reading, card playing, swimming, walking, talking, joking, chatting and, of course, cooking. We ate like kings and queens because there were (too) many delicious things, including:

Sean's Passion Fruit Cocktail

1. Caramel brownies from Peggy
2. Tracy's Asian slaw
3. A wonderful meal of farmer's market treats prepared by Margaret and her crew
4. More M&Ms than anyone should eat
5. Blueberry Buckle
6. John's chipotle almonds
7. Ice cream from moi (I drove this year, so got to pack the ice cream maker. I think everyone was pleased.)
8. Sean's delicious, fruity and potent cocktails
9. Katie's guacamole and margaritas.

Avocado Enchiladas

The list could go on and on and on. John and I prepared a Tex-Mex inspired meal for Sunday evening and it was a lot of fun. We started with chips and salsa along with some little nibblies I constructed from cantaloupe and cucumber. For the main course, we had avocado enchiladas (John will share the recipe later, natch.) and a taco bar with three different fillings. Each was delicious, but after I kept thinking about the very simple mole. I guess John was too, because on the way home at the same moment, we both said, "I wonder if it freezes?" Dessert, well-deserved, was a tres leches birthday cake for Margaret.

Recipe: Spicy Lime Cucumber and Cantaloupe

I had been reading some articles about what people all over the world do with melon, and got the idea of combining my favorite melon with the crisp, green flavor of cucumber. It's simple, light and is the perfect thing to stimulate the palate before a wonderful Latin meal.

• 1 medium-sized cantaloupe
• 2 English cucumbers, peeled, cut in half lengthwise and seeded
• 2 large or 3 medium limes
• kosher or coarse salt
• chili powder
• toothpicks

1. Cut the cantaloupe into thick slices, then into 1 to 1 1/2 inch chunks.
2. Cut the cucumber into large, haphazard slices.
3. Assemble the cantaloupe and cucumber with toothpicks, one piece of each per toothpick.
4. Mix together (enough) salt with (enough) chili powder. I would say, 1 tbsp. of salt and add 1 tsp. of chili powder. Taste and add more chili powder if you like.
5. Cut the limes in half and squeeze juice over fruit. Sprinkle with chili-salt and serve.

Recipe: Black Bean Mole with Seitan

Mole is one of the traditional sauces of Mexico. It has as many interpretations as there are cooks in the kitchen. This one goes together simply, but is still delicious. You could use it over any type of protein. Simply prepare each separately and then combine until heated through. Does it freeze beautifully? I'll let you know. This recipe is from Emeril, believe it or don't.

• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons dried oregano
• 1 tablespoon sesame seeds
• 2 tablespoons pure ground Pasilla chili powder
• 1 cup cooked black beans (rinsed if using canned)
• 1 cup chopped tomatoes
• 1 cup vegetable stock
• 1 teaspoon honey
• 1/4 cup cilantro leaves, loosely packed
• 2 teaspoons lime juice
• 2 tablespoons butter
• Salt and pepper

In a small skillet, toast the cumin seeds, oregano, sesame seeds, and chili powder, stirring constantly for 3 minutes, and then place in a blender. Add the beans, tomatoes, vegetable stock, honey, cilantro, lime, butter, and salt and pepper to taste. Puree until smooth. Now transfer the mole to a medium saucepan and heat until it thickens, about 5 minutes. Cook seitan, tofu, or whatever separately, then add to the sauce.

Recipe: Black Bean Salad or Taco Filling

This could be a simple salad or a scrumptious taco filling. The addition of pineapple gives it a new, tropical flavor and sets it apart from your everyday black bean salads.

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced
• 4 tablespoons sherry vinegar
• Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoons salt
• 1 teaspoon black pepper
• Pinch ground cumin

Mix all of the ingredients together, then chill to let the flavors meld. Serve with corn tortillas, or just alone with the chips on the side.

Recipe: Potatoes Rajas (aka potatoes with onions and roasted red peppers in a creamy, cheesy sauce)

Did you get that? Potatoes AND onions AND roasted red peppers in a CREAMY, CHEESY SAUCE. Yes, it's as good as it sounds. Perfect in a corn tortilla, you could serve this just as a side if you wanted. Likewise, the rajas would be fine sans potato with a big bag of chips. I am picturing it now: me, sofa, rajas and chips. Perfection.

• 3 medium boiling potatoes, peeled and cut into 1/2-inch dice
• 4 cups creamy rajas, recipe follows

Bring a medium saucepan of salted water to a boil and cook the potatoes until just tender, being careful not to overcook, 6 to 8 minutes. Drain, pat dry and spread in a single layer on a tray to cool. When ready to serve, heat the rajas in a medium saucepan over medium low heat, stirring frequently, just to heat through. Add the potatoes and stir occasionally until heated through. For potato and rajas tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack 2 tortillas and layer with the potato rajas mixture. Top with Salsa Fresca and an avocado slice and serve.

CREAMY RAJAS

• 1/2 cup olive oil
• 2 medium onions, halved and cut in 1/4-inch slices, lengthwise
• 1 16 oz jar roasted red pepper, drained and patted dry, sliced into thin slices.
  
• 1 cup heavy cream
• 3/4 cup grated Manchego or Monterey Jack cheese
• 2/3 cup grated Cotija, Romano or Parmesan cheese

In a large skillet heat the oil over medium heat. Saute the onions with the salt and pepper until they begin to wilt and brown, 8 to 10 minutes. Stir in the julienned red peppers. Pour in the heavy cream, bring to a boil and reduce to a simmer. Cook 4 minutes or until the cream begins to thicken. Stir in the grated cheeses and remove from the heat. Serve immediately.

Recipe: Tres Leches Cake

This recipe is simple, direct and constructed in a traditional manner: egg yolks and sugar are mixed together, whipped eggs whites and flour are folded in and the baked cake is doused with a mixture of milks. Topped with whipped cream, what could be better? Rosa said it was as good as her grandmother's, which is the ultimate compliment in my book.

• Unsalted butter, room temperature, for baking dish
• 6 large eggs, separated
• 1 cup sugar
• 1 cup all-purpose flour, sifted
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup whole milk
• 1 1/2 cups heavy cream
• 1 tablespoon confectioners' sugar

Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat eggs yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. Cool cake for 20 minutes.

In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to one day.

To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.

Mangez!

Friday Night Fun

Jennie and Paul came over Friday for what is my latest entertaining recipe of choice, so don't be surprised if you come over and I make it for you too: lemon gnocchi with spinach and peas from the December issue of Gourmet. It's terrific served with a big salad and chocolate cake from Central Market's bakery for dessert. Who could ask for an easier and more delicious evening with friends?

Since it's the holidays, I did decide to throw a little bit of a table together....even though we were being super casual. I got out the winter dishes (They're not Christmas or Holiday dishes, since the poinsettia is appropriate during all of the winter months. Ask Emily Post if you don't believe me.) which are from Martha Stewart's Everyday line at K-mart a couple of years back. I dressed them up with my grandmother's silver plate (which I had to polish) and used some vintage elves, with pine cone bodies, to hold the place cards. My mam-ma's kissing Santa and Mrs. Claus salt and pepper shaker were also on the table, as was her little Star of David pitcher. It's nice to remember those who aren't with us during the holiday season and I enjoyed using their things for dinner.

I even enjoy the little bit of hand washing that follows a small gathering--as opposed to the loads and loads involved for a big event. I'm not shy about putting things in the dishwasher, but there are certain items I just won't trust it with. I find the sight of the dishes inverted on the counter amusing. I'm not sure why?

It was a lovely evening with clever conversation and good wine. Have people over for dinner!

Recipe: Lemon Gnocchi with Spinach and Peas

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/8 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi
1/4 cup grated Parmesan

Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Serves 4. More like, serves two hungry people. I doubled it for the four of us!

Holiday Blitz

When it comes to holiday entertaining, I like to hit it hard and hit it fast. This year, that meant getting the tree and other decorations up before Thanksgiving; planning a party for forty-something upon returning from New Orleans; and giving an open house on the first day of December before anyone had a chance to get sick of all the madness.

Those who know me, know that I am a meticulous party planner. This means that I:

• Begin to think about the menu months in advance.
• Pull recipes as I find them and keep copies in appropriately labeled files.
• Start a shopping list weeks before with complete breakdown of what needs to be purchased from where.
• Create a list of what need to prepared in what order.
• Consider serving pieces and tablescaping far in advance.
• Make intricate sketches of how the serving pieces should be arranged.
  

This year, I just threw it together in about three days. Honest. I didn't even decide on the final menu until the Wednesday night before the party. Of course, this sort of lackadaisical approach took its toll on the host, and I spent the week after recovering at an undisclosed location frequented by many celebrities. Anyways, it all turned out magnificently and I hope you enjoy the photos of the spread...



Savories:
Mixed nuts
Peanuts with rice paper (my favorite addiction)
Pub mixed
An array of fine cheese, with fig compote, quince paste, dried apricots, fruit and nuts
Raw and roasted vegetables with green goddess dip and hummus
Polenta squares with tomato olive relish
Potsticker baskets with cherry, cashew 'chicken' salad
Hot onion souffle
Wheatsville Co-op Popcorn Tofu w/apricot dipping sauce

Sweets:
Chocolate cakes with peppermint whipped cream
Ruth Johnson's Almond Roca
Crème puffs

To drink:
Beer and wine (everyone was drinking beer, which was strange)
Sodas
Spiked Angel Punch

Glad you came if you were there, wish you had if you didn't...

Happy Holidays!

Simple Fall Dessert

There are so many opportunities to entertain during the fall and winter, but it's often difficult to decide on a dessert, plus find time to make it. In one of my cooking magazines, I came across a reference to a company selling chocolate dipped figs at exorbitant prices. These couldn't be easier to prepare yourself, and paired with butter cookies, make a perfect ending to a casual meal. Here are my tips and some photos of the process:

Tips:
1. If you can, buy several types of figs. I like to use Calimyrna and black mission for a nice variety.
2. If you're buying figs in bulk, try to select similar sizes which will make the process easier. You want them to be bite size, but not too small or it will be difficult to get the almond inside the fruit.
3. You could use any type of nut you prefer, but the shape of almonds make them perfect for slipping inside the figs. I prefer a roasted, salted nut for that perfect combination of salty and sweet, but raw, plain or smoked versions would also be tasty.
4. Use a bittersweet or dark chocolate to enrobe the fruit. Figs are naturally very sweet already, so you don't want to make them too sweet to eat.
5. Buy candy papers from the craft of cooking supply store to dress up the finished product. The dipped figs look like edible jewels in a serving bowl or on a platter, and the papers make them look über-professional and just a little fancier.

How-to do it:
Using a small paring knife, insert it into the blossom end of the fig. Turn 180 degrees and make a second insertion so that you form an 'X.'

Insert the almond in point first. Be gentle, but dried figs are fairly pliable. The end of the almond will be visible on the bottom of the fig. Repeat with all of the figs so they're completely prepped before you begin the dipping.

Melt your chocolate carefully and don't get it to warm. I found a vintage Oster electric fondue pot at the thrift store several years ago. I've found that it's the best way to melt chocolate, in addition to it's usefulness for fondue.

Holding by the stem, dip each fig into the chocolate and let the excess chocolate drip back into the pot. Place them on wax paper and if you like, pop them into the fridge to set the chocolate. Place each fig in a candy paper, cover and store at room temperature until you're ready to serve.

Mangez!

Not starving...

...but a little busy. Plus some technical difficulties. Here's a whirlwind update of some fun food things that happened in the past few months:

My friend Gabrielle left Austin for a new job at the Museum of Contemporary Art San Diego. Everyone in the office got together for a farewell bash at the house. My "contributation" was dessert: a three layered confection of chocolate cake and two different mousses.


Kristina and Gabrielle the night of the fond farewell.


I call it, "Chocolate au Gabrielle." It was inspired by a recipe I saw in a magazine and involved baking a double recipe of the Everyday Chocolate Cake in a 9x13 pan. From that, I cut circles with a biscuit cutter and wrapped them in strips of parchment paper. Then, I piped layers of dark and light chocolate mousse and topped with whipped cream. Sounds mighty rich? It was.

Over Labor Day weekend (yes, I'm that far behind!), I was in Holland, MI at the Monahan Compound. I had to work on Friday night and didn't get in until late on Saturday, but John, David and I still made dinner on Sunday night. John made a red sauce and I used to build a lasagna. We collaborated on a white chocolate raspberry tiramisu that was a perfect ending.


John adds the secret ingredient to his special sauce: a silly glance. I have the recipe somewhere and will post as soon as I find it. Of course, I'll probably be dead after John sees this picture, but oh well! It's not like its a photo of a giant bruise on someone's butt. You'll have to scroll down to see that!


The white chocolate raspberry tiramisu. Actually, I usually refer to it as Terrible Sue. The recipe started with one from Giada De Laurentiis, to which we added melted white chocolate to the whipped cream. It was out of site. John has prepared it again and I am going to in the very near future. Promise.

I also spent some time in Chicago with my friends Michael, Ryan and Emily. Ryan and I had breakfast at Victory's Banner, which is vegetarian restaurant run by sari-wearing cult members. I LOVE a restaurant run by a cult, because you always get great service! Anyway, their leader lifts people. That's just what he does.


Breakfast at Victory's Banner with some of the best eggs you will every taste and, of course, fake bacon.

Leslie's mom Lorna who I met over the summer sent me a wonderful stack of cookbooks from her collection. How did she part with them? I certainly don't know, but I really appreciated the package. (Did I send a note? If not, THANK YOU Lorna! Hope to see you in Austin soon.)


I found the charm book and etiquette book at the thrift store, the rest were gifts from Lorna and Mitchell.

For our first holiday party in Austin, we planned a giant bash with lots of appetizer and a punch bowl full of pomegranate champagne punch. Dessert was an array of dippers and chocolate fondue. Everyone made ornaments for the tree and I had a great time. I thought the food turned out perfect, but the thing I was most proud of was the giant serving piece I concocted from the table: a metal pot holder that Mitchell retrofitted to hold plates!


The tree, in all of its glory.


The table, laden with all kinds of savory treats and a very festive punch.


These pictures just don't do my giant server justice. You had to be there. You SHOULD have been there.


Dessert. An array of dippers for a delicious chocolate fondue.


Plates at the ready.


Everyone making ornaments and enjoying the food.


More ornament making.


David and Danette converse in the kitchen.


Some more peeps partying.

For my birthday, we had a potluck. Everyone brought something delicious and we put two tables together to form a giant one and ran every candlestick in the house down the middle: not enough to equal my age, but still quite a statement.


The candles down the center of the table. I think there were twenty-three.


Birthday fun.

Remember the diva chickens? They are a laying! Joel and Kay brought us some of their bounty: beautiful blue eggs with a rich, yellow yolk. I poached them for breakfast. Superb!


These eggs are a beautiful blue that doesn't quite photograph.


But the yolks. You get the picture? Super fresh eggs from friends. What could be better?


Poached on an English muffin with a little cheese and sausage on the side? A great breakfast. The cinnamon rolls are the orange bliss rolls from Whole Foods and they will certainly make your morning.

Are your eyes full? Is your mind brimming with ideas? I'm glad to be caught up...a little.

Mangez!

Cookies from the Pros Who Knows

From left: moi, Rachel, Anne, Gabrielle, Kristina and Jennifer, all with gifts in hand--or around neck, in my case.

For our department holiday party, we gathered at my boss' house for cookie making, each of us baking a personal favorite. Before we started in the kitchen, we exchanged our Secret Santa presents which had to feature some sort of homemade option and also the color green. I received the most beautiful hand-knitted scarf from Anne, (Thank you!) and it was a lot of fun to see what everyone had come up with.


The burned goat cheese.


Little big-tomato-butt-man.

Everyone brought something savory to nosh while we prepared the cookies and sipped on champagne, wine and port. Anne was making a salad with cherries that are plumped in port and served with a warm goat cheese. But, distracted by our beautiful prezzies, we didn't even notice the burning smell until it was far too late. The holidays are not a time to be brought down by burnt cheese and everyone carried on, with Lisa leading in the creation of a little big-tomato-butt-man from the crudite and other snacks.


Dueling spatulas.

Sacrifices like the one made by the cheese are what makes the rest of the day run like clockwork--a little bloodshed for a lot of happiness. Seven people, two cats and one dog in the kitchen? Pretty crazy, I must say, but we all worked together, passing ingredients and tools to the left, to the right, and flipping them over our heads--a veritable curlinary Cirque de Soleil. Everyone kept an eye on the stove and we turned out tray after tray of delectable treats. The recipes--some classics, some family favorites--are published here for your enjoyment.

Kristina elected to make a classic--Nestle Toll House--and she made them just like my mother always did: some with nuts and some without. It may sound bizarre since I confess my undying love of the pecan crispy below, but I prefer a chocolate chip cookie to be nut free.

Recipe: The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 eggs
2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla together in a big yellow bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and pecans.

Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375-degree oven for 9-11 minutes or until golden brown. Let stand for 2 minutes before removing to wire racks to cool completely.



Gabrielle created a twist on a classic by using cherries instead of raisins. These may be wholesome, but they're still delicious, which means you can enjoy them tonight, but feel good about yourself in the morning.

Recipe: Wholesome Oatmeal Cherry Cookies
1/2 cup light brown sugar, packed
1/3 cup sugar
1/2 cup butter, softened
1 large egg
1 tsp. vanilla
1 1/4 cup rolled oats
1/2 cup all-purpose flour
1/2 cup oat bran
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup dried cherries

Preheat oven to 350 degrees.

In a big yellow bowl, cream together the brown sugar, granulated sugar and butter. Add the egg and vanilla and mix until well combined.

In a separate bowl, combine oats, flour, oat bran, cinnamon, baking powder, baking soda and salt. Add to the butter mixture and stir until just blended. Mix in the dried cherries.

Drop the dough in scant 1/4 cup mount about 3 inches apart and flatten slightly with moistened finger--about six cookies per baking sheet. Bake for about 15 minutes, until brown and just firm to the touch. When first removed from the oven, these cookies will be soft and delicate. Carefully transfer them to racks to cool. Makes 10-12 large cookies



Cookies with booze in them?! Alright! Tanks Annnne, thes ar greet.

Recipe: Rum Balls
2 cups fine 'Nilla Wafer crumbs
1 cup powdered sugar
2 tbsp. cocoa
2 tbsp. light corn syrup
1/3 cup rum
1 tsp. orange rind

Combine crumbs, sugar and cocoa. Add corn syrup and rum. Shape mixture into 1-inch balls. Roll in powdered sugar. Store for several days in a tight tin to develop flavor. Roll again in powdered sugar before serving.





Your peanut butter is on my chocolate! Your chocolate is in my peanut butter! Who cares who's fault it is, these cookies that Rachel made are a classic combination of flavors.

Recipe: Peanut Butter Kiss Cookies
1 3/4 cup flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) margarine, softened.
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
extra sugar
Hershey kisses

Preheat over to 375 degrees.

Mix flour, baking soda and salt together in a small bowl. Beat margarine and peanut butter together, add sugars and beat until well-blended. Beat in egg and vanilla. Beat in flour mixture until combined. Roll dough into one-inch ball and cover in sugar.

Bake on ungreased cookie sheet for 12 minutes. Press an unwrapped kiss into the top of each warm cookie. Makes 3 dozen.


A classic holiday cookie, Jennifer had us all cutting out fun shapes to bake and adorn--but it got too late and we never did decorate. Next time!

Recipe: King Arthur's Special Sugar Cookies
1/2 cup (1 stick) butter
1/2 cup (4 oz.) cream cheese
1 cup granulated sugar
3 eggs
1/2 tsp. to 3/4 tsp. orange oil OR 1 tsp. vanilla plus 1 tsp. almond extract
3 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp salt

In a big yellow bowl, cream together the butter, cream cheese and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the orange oil (or vanilla and almond extracts) and stir in dry ingredients. Divide the dough in half, wrap each in plastic wrap, and chill for 2 hours.

Preheat the oven to 350 degrees. Between two pieces of wax paper lightly coated with flour, roll one portion of dough out to 1/8-inch thickness. Place the sheet of dough in the freezer (use a baking sheet to support if necessary) for 10-15 minutes while you roll out the second portion of dough. Use a cookie cutter lightly coated with flour, cut into desired shapes and remove to baking sheet.

Bake the cookies for 8-10 minutes, or until light brown. Remove from sheet and cool on a rack. Decorate as desired.


This is one of my favorite cookie recipes, which is surprising since it contains no chocolate. The flavor is addictive and it makes enough to feed a crowd at work or at a party.

Recipe: Pecan Crispies
1/2 cup shortening
1/2 cup butter
2 1/2 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 1/2 cups all-purpose flour
1 cup chopped pecans

In a big yellow bowl, beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt; beat until the mixture is combined, scraping sides of bowl occasionally. Beat in the eggs until combined. Beat in the flour on low until combined. Stir in pecans.

Drop dough by round teaspoon about 2 inches apart onto a greased cookies sheet. Bake at 350 degrees for about 12 minutes or until lightly browned and edges are set. The cookies will be puffed, but as they cool will turn crisp with a lovely crackly top. Makes at least 60 cookies.

Mangez!

The Perfect Eggnog

My friend Alyson (of artbizcoach.com) sent me her family's famous eggnog recipe. Delicious! I asked for some details on its provenance and she filled in the blanks. This recipe is from Aunt Susan's How-To Cookbook from 1951, but Alyson's mother Barbara first made it in 1959, the first year she was married. Alyson said that it's been a part of her holiday for almost twenty years:

"We started making it in Crested Butte. Always on Christmas Eve. Then we put it out in the snow overnight. The icy snow makes the nog thicken and the flavors are just that much better in the morning. Christmas morning just isn’t Christmas without Bert’s eggnog and a good buzz."

If my family imbided, I'd certainly suggest it. Why don't you give it a try? Happy Holidays from big YELLOW bowl!

Recipe: Bert's Eggnog

6 eggs, separated
1 cup sugar
1 pint bourbon
1 jigger rum
1 pint whipping cream
1 pint whole milk

Whip cream. On mixer, beat yolks until very thick pale lemon color. Add sugar gradually, beating well until disolved. Add bourbon and run, pouring it in a very fine streat and beating constantly. This cooks the eggs, so do pour is slowly.

In a big yellow bowl, whip the egg whites until stiff and carefully fold into the whipped cream. Slowly pour the yolk mixture into the whites and cream, folding carefully. Thin with milk to the consistency you like. Refrigerate overnight, perferably outised in the snow with a foil covering. Serve in a mug with freshly grated nutmeg.

Mangez!

Dippy, Spready, Nibbly Things

With the holidays upon us, its time to entertain and everyone is looking for something new and perfect to serve. These are some recipes I like and think you'll enjoy making and serving to friends or family. One of my favorites to make, serve and eat is this delicious cherry-shallot confit. It has that sweet/savory combination of flavors that I love: wonderful, carmelized onion and shallots mixed with cherries and the subtle hint of thyme. Perfect on crusty bread slathered with a simple cheese.



One of the most amazing things about living in Austin is of course Central Market and I'm lucky enough to live just around the corner from the original. I had all of the making for the confit, but needed to pick out the cheese to go with out. Of course, their cheese department is larger than my apartment and I was instantly baffled. I usually serve it with a Machego or Parmesan, but confronted with all of the selection....I balked. Thankfully, CM has the a wonderful staff. The cheese lady asked what I was looking for and I told her about the confit. She suggested several things, but we finally settled on a Camembert made from both sheep and goats milk. Wanting to make sure that it was going to work, she opened on the packages and gave me a taste. Dense and creamy, it was the perfect foil for the confit. There are lots of cheeses that you could use, be adventurous and selective....once the onions and shallots are chopped, this goes together quickly, perfuming the house as it simmers.

Recipe: Cherry-Shallot Confit

2 tbsp. unsalted butter
8 ounces shallots, trimmed and quartered
3-4 medium onions, cut into 8 wedges (sweet if you can find them, but anything works)
1 cup dried cherries, coarsely chopped
6 sprigs fresh thyme
6 tbsp. sugar
1/2 cup Champagne vinegar
Coarse salt and freshly ground pepper

Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes.

Add vinegar and 1/2 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Confit can be refrigerated in an airtight container, up to 1 week.


(Now, if you're lucky enough to have a little leftover, there are several things you can do with it, but for me its grilled cheese. Use the leftover cheese if you have some, or try and spreadable goat or a good melting cheese like fontina. Butter one side of each piece of bread, slather it with cheese and top with the confit. Fry until golden brown and the cheese is nice and melty. Divine!)

Barb-a-licious makes this dip for her annual fall party and other times during the years. It's great with Wheat Thins or some other small cracker, but I think it would also be delicious on cucumber rounds or with celery sticks for the carb-concious. She was kind enough to lend the recipe and let me publish it here. You can use the chutney of your choice, mango may be the standard, but this year she used apple and I thought it was perfect.

Recipe: Chutney Cream Cheese Spread

1 8 oz pkg cream cheese
1/2 cup chutney, apple is good
1-2 tablespoons fresh squeezed lemon juice
1/4 - 1/2 teaspoon each curry, cumin, coriander

Combine all ingredients in food processor until smooth, or a little chunky.

Other recipes on this site you might try are the pimento cheese spread or my mushroom-pecan pate.