Festive Cranberry Orange Cream Cheese Dip

So, as you can see, I have been missing in action for the last few months. Doesn't mean I haven't been cooking, but it means that life has been crazy!

But, here I am, ready to post this fantastic, very festive appetizer. It's festive because of the cranberries so would be a great addition to an Easter, Thanksgiving or Christmas menu, but really, you could serve it all year round :)

It's so easy to make and it just gets better with age, so make it ahead of time and take the stress out of entertaining! The flavours are so fresh, but the ginger, jalepeno, cilantro and citrus juices just give this appetizer extra depth. Oh, and served alongside a block of cream cheese? To die for!

Festive Eggnog Pancakes (can be whole wheat!)

So I recently did a post about these awesome eggnog muffins. I originally made them because I had some eggnog leftover from when my sister came over. Well, needless to say, I loved these muffins so much that I bought some eggnog to make some more. And what do you know, I still have eggnog left in the fridge. And so begins that vicious cycle of leftover eggnog.

I figured I should make something else besides the muffins. And since my husband was off from work yesterday, I decided to make something for breakfast besides our usual bowls of oatmeal. So I made pancakes. With eggnog. Oh, and I added a little extra nutmeg and cinnamon just to emphasize the fact that these were eggnog pancakes.

I made the pancakes with whole wheat flour, but you could use white flour or a mix of white and whole wheat. The pancakes were delicious and fluffy. You could eat these with maple syrup, butter or jam, but I highly recommend eating them with a drizzle of sweetened condensed milk. I think the milk adds to the spirit of the eggnog pancake.

They were fluffy and delicious and oh so festive.

Merry Christmas to you and your families!

(It doesn't have to be leftover) Eggnog Muffins

During the holidays, there is an abundance of eggnog to drink. Not only can you buy it and drink it plain, but you can also drink it in a bar with rum, at a coffee shop in a latte and of course, at every holiday party that you attend.

Not only that, but eggnog makes an appearance in a plethora of food items as well. Eggnog cookies, eggnog cupcakes, eggnog ice cream... the list goes on and on.

A lot of people buy eggnog to have at their house for entertaining. I, however, am not one of those people. I rarely buy eggnog because I honestly don't really like to drink it. But, I just happened to have some leftover eggnog in my fridge this week because my sister brought some over. So, like many others out there, I went online to figure out what I could do with this leftover eggnog. And I came across some eggnog muffins that seemed like they might do the trick.

Nutella Pinwheel Cookies

'Tis the season for cookies and cookie swapping! Every year, my sister and I host a cookie swap. Each of the attendees bakes enough of one kind of cookie to give half a dozen to each person. That means, if there are 10 other people, you arrive with 5 dozen of the cookies you baked and leave with 5 dozen cookies that are 10 different varieties! 

I love this event, especially this year when I am crunched for time with a newborn. Essentially, I can make 1 type of cookie and end up with 10 kinds, many of which I have never tried before! 

This year, I wanted to make a simple cookie and one that I could make ahead. That way, I could make the dough at any point in the month leading up to the cookie swap, and bake them fresh the day before. I though the perfect choice would be a sliced icebox cookie. 

The tough decision was the filling. I was toying with making a cranberry orange compote for the inside or using my favorite jam, and then it hit me. Nutella. Who doesn't love Nutella? So, the nutella pinwheel cookie was born.

Bacon & Apple Mashed Sweet Potatoes

With the holidays fast approaching, I am always looking for some new, slightly different side dishes to add to our traditional spread.  Some people in my family might argue that we should just stick to the classics, but I think it's nice to mix things up a little and try something new. Who knows? One of these dishes may be so tasty and loved that it becomes a new family tradition!

This time around, I decided to work with the classic mashed or baked sweet potato. Nothing wrong with a good old sweet potato, but no harm in trying to jazz it up a little. So, I thought it would be interesting to add some saltiness, sweetness, and texture to our what might be a fairly simple mashed sweet potato. I did this by adding bacon (I mean, really, who doesn't like the addition of a little bacon?), some chopped apple, and some celery to the mix.

Stuffed Jalepeno Peppers (Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

Mom Miranda’s Tourtiere (Quebec Meat Pie)

Last night I had dinner with my family and was reminded of a fantastic meal that I had only a couple of months ago. 

We had all just arrived home for the holidays a few days before Christmas. Upon entering my parents' house, we were greeted with the smell of my mom's cooking--- just in time for lunch!

My mom had prepared a meat pie. Her version of the Quebecois Tourtiere. She had actually prepared three of them... two for lunch and one, wrapped and ready for the freezer to enjoy on another day.

Lunch was amazing. The pie's crust was flaky and the meat filling was delicious. My mom served the meat pie with green beans simply sauteed with garlic.

So, how was I reminded of this fantastic lunch last night? Because that third meat pie made an appearance! Thawed and baked to perfection, it tasted exactly like the lunch we had a couple of months ago. 

Easy Puff Pastry Pot Pie

I previously wrote that you can't have a pot pie without top and bottom crust.

And I really do believe that the best pot pies have both crusts. However, I also understand that sometimes, we are pressed for time and can't make our own pastry to line our pies.  The best option in these cases is usually frozen puff pastry. You just thaw it, roll it out over your pie filling, brush it with an egg wash, and put it in the oven. No fuss whatsoever. The down side? No bottom crust, as the puff pastry will be soggy and doughy.

So, sometimes we have to give a little to take a little. Compromise that crust we love so much for the conveniences of frozen pastry. And while I still believe that both crusts are best, I am okay with the compromise once in a while.

Linzertorte- Austrian Jam Tart

Most of my recipes for the holidays have some sort of family history. Either it's something my mom made when I was a child, or something that a relative would bring to the table every year.

The Linzertorte, however, is an exception. I have no idea when and why I started to make it, but I absolutely adore this dessert.

A Linzertorte is actually an Austrian dessert named after a city in Austria. It's a super easy tart to make because the pastry is pressed into the tart pan instead of rolled and the filling is jam. It's not too sweet but just sweet enough because of the jam, and the subtle spices, hint of lemon and nuttiness make it a perfect holiday dessert (or if you are my husband, you eat it for breakfast too!).

Ginger Spice Cookie Ice Cream Sandwiches

A few years ago, my mom introduced me to these amazing Crisp Ginger Spice Cookies as an alternative to gingerbread cookies. They are crispy and delicious... kind of a cross between gingerbread men and gingersnap cookies. Ever since my mom discovered these, they have made a regular appearance in our Christmas cookie trays, and this year was no exception.

These cookies are really easy to make because they don't require rolling or cookie cutters. The dough is pressed into a loaf pan or rolled into logs and frozen. Then they are cut thin and baked.

When I arrived home this holiday season, I once again found myself enjoying these fantastic cookies. Then, it hit me.  The long, rectangular shape reminded me of something-- ice cream sandwiches!

So, I decided to turn these cookies into my favorite frozen dessert! I used white chocolate ice cream, but of course, you could use vanilla, peppermint or whatever kind of ice cream you prefer. In this case, I added the ice cream, squashed the 2 cookies together, and ate it, but you could also make the sandwiches and wrap them in plastic wrap and place in the freezer for a future frozen treat.

Nanaimo Bars

Nothing says the holidays like Nanaimo bars. They are rich, creamy, nutty and the perfect after dinner treat. 

Nanaimo bars originated when a housewife submitted the recipe to a cookbook in the early 1950's. The bar was made in Nanaimo at many of the coffee shops and became very popular with tourists, who called it the Nanaimo bar.

How it became a Christmas tradition? I have no idea, but in our household, they always seem to appear around the holidays, when all of our favorite sweet treats find their way to the table. 

Mom's Best Hashbrown Casserole Recipe- Reinvented

My mom has a staple hashbrown casserole recipe. This delicious side dish finds its way onto every table when she is entertaining, and if it's not there, you can bet that someone will notice.

It's creamy, cheesy and yummy. Oh, and did I mention that it is the simplest side dish around? It is so easy to make and it's a definite crowd pleaser. Can't go wrong with that!

Well, today I decided to reinvent this famous side dish. I wanted to keep it just as yummy, but perhaps a little healthier. Maybe this version will make an appearance at our family dinners without any special occasion at hand!

Nutella, Cranberry & Chocolate Cookies

With less than 1 month to go before Christmas, it is time to get baking!

I am usually a cookie traditionalist. I like my Christmas shortbread, thumbprint cookies and other classic Christmas cookies that my mom used to make at Christmas time. 

However, I always like to try something new as well and make new traditions. In this case, I was also looking for an easy drop cookie that could become a staple year round.

These fudgey, delicious Nutella cookies combine everything I like about Christmas (cranberries and nuts), with the creamy yummy spread we love.... Nutella. They are super simple to make and since they are drop cookies, you can put away the rolling pins, cookie presses and the like and easily make these cookies in an hour.

When they are warm, they are fudgey and delicious, and when they are room temperature, they are equally decadent. (oh, and they are delicious frozen too for those of you who LOVE frozen cookies like me!).

Classic Christmas Shortbread

And so the Christmas baking begins! First on the list are classic Christmas shortbread. My mom made these every year and I love them!

So often, when Christmas comes rolling around, we seek out new and fun Christmas cookie recipes, but for me, there is something to be said about the classics.  It would be difficult for me to let a Christmas pass without these particular shortbread cookies.My mom used to make loads and store them in cookie tins sealed tight with wax paper in the freezer. Then, I would sneak down to the basement chest freezer and eat them, one by one. Yes, they taste fabulous right out of the freezer. They are crunchy, then just melt in your mouth! In fact, I prefer eating them out of the freezer than fresh!

Salted Caramel Bars

My sister made some amazing caramel bars one day. I remember so vividly how I could not stop eating them, especially because they played on my love for sweet and salty. 

When I asked my sister for the recipe and I looked it over, I noticed that it used those wrapped caramel candies we used to eat as kids. This made the wannabe chef in me think "Forget those caramel candies! I am going to make my own caramel!" Okay, while this may sound like a good idea, let me just give you a few hints to start....

 

Jam Crumble Bars

 

Everyone needs a quick and easy "go-to" dessert. For those times when you want something other than ice cream or cookies, but don't feel like full out baking. For example, when you are weeknight entertaining. Or as a sweet ending to a relaxed brunch. 

These jam crumble bars have it all. They can be cut into bars and thrown into a lunch bag, eaten as a sweet on the go breakfast, or plated, garnished and served as a homemade dessert (who wouldn't love this warm with a scoop of vanilla ice cream?). 

The other great thing about these bars is that they are pretty healthy. Made with whole wheat flour and oats, you really don't have to feel guilty about serving this to your kids or those who are watching their waistline. 

And you don't have to feel bad about leaving it on the counter and seeing your husband eat it for breakfast... 

Rocky Road Cookies

I saw this recipe on cooking.com the other day, and I just had to try it! Rocky Road cookies?? I mean, COME ON! All of the best stuff (chocolate, marshmallows and nuts) mixed together in a cookie? It just had to be good!

I did face a few challenges with the recipe and made a few changes. The biggest thing was that the "dough" was extremely sticky and liquidy. I actually doubled the amount of flour to combat this.

The other thing... don't overbake them! Even if you feel the cookies aren't quite done yet, pull them out anyway after a maximum of 14 minutes. They are supposed to be a little bit oozy.

I made this recipe a little healthier by using whole wheat flour, and cutting both the sugar and chocolate chips. Even with those changes, these cookies were still super sweet and rich, yet surprisingly light! I know it sounds strange that a cookie could be both rich and light, but it really was! It was the most amazing cookie.

They make a fantastic dessert... I would suggest turning them into a rocky road ice cream sandwich with a scoop of vanilla ice cream between 2 cookies! Yum!

Rocky Road Cookies

Adapted from Recipe for Rocky Road Whoppers at Cooking.com

Makes 12 large cookies

2/3 cup Whole Wheat Flour

1/2 tsp Baking Powder

1/8 tsp Salt

1 1/2 cups Semi Sweet Chocolate Chips

2 tbsp Unsalted Butter

1/3 cup Sugar

1 Large Egg

1 1/2 tbsp Brewed Espresso, cooled

1/2 tsp Vanilla Extract

1/2 cup Walnuts, chopped

60 (about 2/3 cup) Mini Marshmallows

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Stir flour, baking powder and salt in small bowl to blend. Set aside.

Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Set aside.

Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into melted chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1/2 cup chocolate chips.

For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 12-14 minutes.

Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.

Peanut Butter & Jelly Thumbprint Cookies

I think Thumbprint cookies are my favorite kind of cookie. I love the way they look and the richness with the sticky sweetness of the filling.  

Every year, my mom makes them at Christmas time, rolled with sesame seeds and filled with red jam (for my mom's thumbprint cookie recipe, click here).

And I often take this recipe, and switch thing up, by rolling the cookies in nuts or sugar, or filling them with nutella or cream cheese.  Today, I am twisting this idea even further by playing with the classic combination of peanut butter and jelly.

I mean, who doesn't like peanut butter and jelly? And in a cookie, it's got to be a winner!

Peanut Butter and Jelly Thumbprint Cookies

Adapted from www.joyofbaking.com

Makes about 30 cookies

1/2 cup Butter, room temperature

3/4 cup Smooth Peanut Butter

1/3 cup Brown Sugar

1/3 cup White Sugar

1 Large Egg

1 tsp Vanilla

2 tbsp Milk

1 1/2 cups Flour

1 tsp Baking Soda

1/2 tsp Salt

Jam

Sugar for rolling

Preheat the oven to 375 degrees. Line baking sheets with parchment paper.

In a large bowl, beat together butter, peanut butter, brown and white sugars until fluffy. Beat in the egg, vanilla and milk. Sift in the flour, baking soda, and salt and stir to incorporate.

Roll the dough into 2 cm balls. Roll in white sugar and place on lined baking sheet. Bake for about 8 minutes, pull out of oven, and using your thumb or the end of a wooden spoon, press to form holes in the centre of the cookies. Fill with jam and bake again for about 5 minutes.

Cool on a wire rack.

Crisp Ginger Spice Cookies

Whenever I need some inspiration, I go to Martha. What can I say? She knows everything! So, anyways, I was flipping through her baking handbook, more looking at the pictures than really reading, when I saw a picture of some cute gingerbread men. Yes, that is what I decided to make. Gingerbread men. A classic right?

And then, I remembered these... a cross between gingerbread men and gingersnap cookies. My mom's favorite. My mom actually doesn't like gingerbread. I am not sure why, but it has never really been her taste. Then one day, a family friend brought over a batch of these lovely, crisp ginger spiced cookies, and my mom could not get enough of them. And now I have decided to adapt them into my own repetoire.

Nothing says Christmas like the smells of ginger and spice!

Crisp Ginger Spice Cookies

Makes about 6 dozen cookies

1 cup Unsalted Butter

1 1/4 cup White Sugar

1/2 tsp Vanilla Extract

2 Eggs

1/3 cup Molasses

3 cups Flour

1/2 tsp Salt

2 1/2 tsp Baking Soda

2 1/2 tsp Cinnamon

2 1/2 tsp Ground Ginger

1/4 tsp Ground Black Pepper

Cream butter and sugar until fluffy. Beat in vanilla, eggs, and molasses.

Sift together all dry ingredients and stir into the wet. Pour the dough into a baking dish lined with plastic wrap (20 by 20 cm). Press the dough into the pan, and cover with plastic wrap. (This will make square/rectangle cookies. For round cookies, divide the dough into 2, form into logs with plastic wrap). Place in the freezer overnight.

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).. Remove the cookie dough from the freezer. For the square cookies, remove the dough from the pan, and cut into thirds so you have 3 square logs. Or for the round cookies, just unwrap the logs of dough. Cut the logs into thin slices (about 2 mm thick), place on lined baking sheets, and bake for about 12 minutes until brown. Let cook on a wire rack.

Lemon Cranberry Biscotti

Some people like soft and chewy cookies. Others prefer crisp and crunchy cookies. I like them both.

Today, I was craving something crunchy and satisfying. So I decided to make biscotti, the ultimate in crunchy cookies. I especially love these biscotti, because they have cornmeal, which give them a distinctive, satisfying crunch.

After going through a chocolate phase, when everything had to have dark chocolate, I wanted to make something different. So instead of my usual Dark Chocolate and Walnut Biscotti, I decided to go for Lemon and Cranberry. Summery yet comforting.

Lemon Cranberry Biscotti

Makes about 36 biscotti

3 Eggs

2/3 cup Sugar

Zest of 2 Lemons

2 cups Flour

3/4 cup Cornmeal

1 ½ tsp Baking Powder

1 tsp Salt

¾ cup Dried Cranberries

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).

In a large bowl, beat the eggs. Add the sugar and lemon zest and beat well until pale yellow.

In a separate bowl, mix together the flour, cornmeal, baking powder and salt. Add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the cranberries.

Divide the dough into two and form each half into logs. Place the logs on a lined baking sheet and flatten each log so that they are about 4 inches wide and 1 inch thick. (It is easier if you wet your hands a little so the dough doesn’t stick).

Bake the logs for about 25 minutes until golden. Place on a wire rack to cool for about 15 minutes. Then, slice each log diagonally into ¾ inch slices. Place the slices back onto the baking sheet (cut side down), and bake for another 10-12 minutes until the cookies are dry.

Cool on a wire rack before serving.