Classic Chocolate Crinkles

Tastes of the season
It’s here. After a lot of musing, planning, and preparation, Cookie-Pa-Looza weekend has arrived. This means starting this evening, my daughter and I will begin the process of making and baking cookies—and distributing Christmas Cookie tins to friends and neighbors. It’s a labor of love. And, we love to do it.

For the most part, the cookie tins contain the same cookies each year—as some would be dearly missed if they were not there. (See the links to the recipes below). I like to make sure that there is a variety of flavors in the cookie box. Something with ginger, something with a citrus flavor, and always something decadent and chocolaty.

Last year we made Dorie Greenspan’s World Peace Cookies but I wanted to do something different this year. Still chocolatey, but different. So I am going with these Classic Chocolate Crinkles.

Chocolate crinkles are a well-loved Christmas cookie. The key is good quality chocolate. And, pro tip, roll the dough balls in superfine sugar before rolling them in powdered sugar. This ensures that the cookies get that snow-covered look.

Be careful with these as they can be very addictive. It’s amazing how many of them “break” and don’t make it to the cookie tin…

Amy’s Classic Christmas Cookies
Swedish Ginger Cookies
Gingies as we call them, are a family favorite. They are easy to make and go great with tea & coffee and you can keep a log in the freezer to cut and bake as needed. When in doubt make more than you need as it’s always fun to share…

Six Layer Bars
Somewhat rich, but oh, so good. This old-fashioned recipe makes great-tasting, nutty bars. It is an easy dessert made with common pantry items. Great for potlucks, parties, and bake sale treats!

Cranberry Orange Biscotti
This recipe is one everyone can enjoy—they are lighter than traditional Italian biscotti and still crunchy. Biscotti bake twice rather than once, but are relatively easy to pull together. They make a delicious, light dessert.

Italian Hazelnut Cookies (Baci di Dama)
These tiny Italian hazelnut-chocolate sandwich cookies are made from a very rich, fragile dough that easily crumbles when you bite into them.

Molded Gingerbread Cookies
I consider these to be project cookies–they take longer than usual to make. But, the results are very much worth the extra labor.

Classic Scottish Shortbread
This recipe adds some oats to the mix for a slightly nuttier flavor. It’s fantastic, and a good choice for gift-giving.

Classic Chocolate Crinkles Recipe
Adapted from King Arthur Baking
Yields about 5 dozen cookies

This variation includes espresso powder, giving the chocolate flavor a boost and adding the slightest aromatic hint of coffee. For a mocha crinkle, increase the espresso powder to 1 tablespoon or more, to taste.

Do ahead: Mix up the dough the day before and chill it in the fridge. Read more…

Scottish Fruit Slice

Slice of Home
I love to travel. But, I haven’t done much of it recently because, well, life. Sure, we’ve done the requisite Hawaii and Mexico trips as well as some fantastic national parks. But, we haven’t done what I consider real traveling. To me, real traveling is when you find yourself in a new country where you can soak up all of the culture and get to know the people. And the food.

I mean, it’s always about the food, right?

Fifteen years ago, I went to Scotland. It was magical. If you have done any traveling and have had the happy experience of feeling like you have come home that is what being in Scotland was like for me. While I have some Scottish blood in my veins, it is a very small part of my heritage. Although I do have quite a bit of Viking blood which kind of works historically.

I spent a little less than two weeks exploring Edinburgh, Loch Lomond, the highlands, and the islands—eating and drinking my way through some of the most beautiful scenery on earth. The best salmon I have ever tasted was served in a tiny place on the river Spey. The salmon melted in your mouth. Literally melted. I haven’t been able to recreate it, but I do dream about it…often.

Another tasty bite that I have been trying to recreate is a pastry that I purchased from a bakery on the square in the town of Portree on the island of Skye. The Scottish Fruit Slice is essentially two layers of shortbread with a spiced fruit filling in the middle. I have spent the past 15 years trying to find a recipe for it.

Part of the challenge in finding the right recipe was that not only is this treat known by a multitude of names, there are also widely varying versions based on where it is made. What I know as a fruit slice is also known as Fly Cemetery or Fly Cake names which, frankly, diminish the cravability. Also, what I enjoyed on my trip is, no surprise, the Scottish version. Other versions, i.e., the English version, use puff pastry instead of shortbread for the layers.

I like the sturdiness of the shortbread which makes it much easier to eat cookie-style alongside a whisky-spiked cup of tea. The shortbread also holds up better in my Christmas cookie box which this year, I am excited to say, will have some fruit slices in them because I finally found the right recipe!

Scottish Fruit Slice Recipe
Yields 12 servings

This easy Scottish Fruit Slice recipe of shortcrust pastry filled with juicy currants is one to add to your repertoire. It’s quick and simple to make and works well for holiday cookie trays, bake sales, and afternoon tea. Feel free to add a splash of Scottish whisky for an extra flavor. Read more…

Garlic Mushrooms

Holiday Hustle
I’m struggling. I am struggling with the reality that I am cooking for 16 people on Thursday. Don’t get me wrong I LOVE the fact that my entire family will be there laughing and stuffing themselves to the brink with turkey and mashed potatoes. The actual cooking on the day of isn’t that bad. What wears you out is the run-up to Thanksgiving.

For the past few weeks, I have been thinking about how much turkey we need or how many pecan pies is enough. Spoiler alert: there can never be enough, but I did make the pie crusts and have them happily sitting ready to go in my freezer. I have been digging through cabinets and drawers to see if I have enough napkins that are presentable or at the very least aren’t too stained. The wine glass check was next to see if we have enough. We don’t. Too many have been bounced off our floor. Lastly, finding the space to seat 16 has been a bit of a puzzle but I think we have finally figured it out though we might need radios to talk to the people at the other end of the table.

All of this is to say that my brain is tired.

I could definitely use a nap. But, strangely, I am also looking forward to the cooking. The cooking quiets my mind. It is methodical and somewhat logical. But, this is also a scary time where I can get myself into trouble because I overthink things and decide to add just one more side dish like these Garlic Mushrooms. Even though we have enough to feed an army, I want to make sure there is enough for everyone including the veggie lovers.

Garlic Mushrooms Recipe
Adapted from Lexi’s Clean Kitchen
Yields servings

Our Garlic Mushroom recipe is packed with umami flavor and topped with fresh herbs. It is quick to throw together. Serve these at your next holiday or dinner party and everyone will rave about them! Read more…

Mushroom Walnut and Pomegranate Spread with Serrano Chili

Turkey Day Tid Bits
There are a lot of good things about Thanksgiving. But, one of the best, in my opinion, is that the menu is basically set. Sure, you could change things up a bit and do a different side, but you pretty much know what you are going to get. Turkey. Mashed Potatoes. Stuffing. Gravy. Cranberry Sauce. Maybe yams.

The hardest thing about Thanksgiving—again according to me—is figuring out an appetizer for the folks who linger while waiting for the main event.

Not going to lie, I usually go the easy route and grab some dips from our cheese department and put those out with some nice crackers and a veggie platter. This year I am going to put a little more effort into it. At least that is what I am saying now when we are a week out. Talk to me next Thursday…

Our Mushroom Walnut and Pomegranate Spread recipe is the hors d’oeuvre of choice for this Thanksgiving. I am choosing to serve this with crostini rather than pita slices ’cause I prefer the crunch.

Mushroom Walnut and Pomegranate Spread with Serrano Chili Recipe
Yields 4 Servings
Adapted from Shroom by Becky Selengut Read more…