Favorite Chocolate Chip Cookies

We have posted this chocolate chip cookie recipe (this time we used the Guittard melting chocolate discs) before, but the moment we decided to start baking it only made sense to make these. (Also Ali asked for them.) Since this is a repost we're using taking this opportunity to give baking tips for cookies in general, but especially this holiday season.

Mixing tips

• Do not overmix!!!
• Use high quality vanilla extract, it really makes a difference (here is what I use)
• For rolled cookies, handle carefully as this dough can get really tough
• For sliced cookies, chill the dough until it's firm enough to handle it
• Don't melt butter. Just cut the butter into smaller pieces and leave out for 15 minutes
• If dough is too soft, add 1-2 tablespoons of flour
• If dough is too dry, add 1-2 tablespoons of the liquid the recipe calls for (i.e. milk, water, buttermilk)

Baking Tips

• Use correct pan sizes
• Space drop cookies at least 2 inches apart
• Always cool cookies on a cooling rack
• When baking, be sure to cool sheets between batches
• I always suggest undercooking because you might not be able to get the cookies off the pan immediately and they will continue to cook
• Turn cookie sheets halfway through the baking time

Calling all Cookies

With December knocking on our door, it's time to get serious about baking. We already have some great recipes to which we will be dedicating posts to including: snickerdoodles, butter cookies, gingersnaps, and of course frosted sugar cookies. We would love to know some of your favorite cookie recipes and other Christmas treats to try out and post on the blog. Please put them them in the comments and we'll give them a go.

P.S. I know some of my readers aren't big on baking, or cooking for that matter. That being said, you will want to use one of my favorite bakeries who makes some of the best sugar cookies, cupcakes, and other holiday treats in the state of Utah. Located in Provo with a new location in Draper to open soon, The Sweet Tooth Fairy. Don't worry, they ship too so you can pass those tasty treats off as your own all around the country!

Thanksgiving Leftovers

Hopefully you've cleaned up from all the Thanksgiving festivities and are ready to enjoy the leftovers. There are many more inventive recipes for leftovers which you can find here and here, but this one below is simple and my favorite.

Leftover Panini

Ingredients

• 2 thick slices of bread
• Cold gravy
• Turkey breast, sliced
• stuffing
• cranberry sauce
• salt (preferably kosher)
• freshly ground black pepper
• Butter

Directions

1. Spread one slice of bread with a thin layer of cold gravy.
2. Layer the sandwich with slices of turkey, stuffing, more gravy and cranberry dressing, to taste. Season with salt and pepper .
3. Spread a thick layer of cranberry dressing on the other slice of bread.
4. Butter each side of the sandwich on the outside, then toast with cast iron skillets or a panini press, if you have one.

Extra: feel free to add cheese to this leftover sandwich. I recommend a creamy, mild and easy to melt cheese like fontina or muenster.

Thanksgiving 2009

This year we had a small Thanksgiving where Laura and I played host for the first time, but a small group doesn't mean that we skimped on flavor. The house is filled with sweet rich smells of sausage and pumpkin. Here's what we made:

Bacon and Herb Roast Turkey Breast

Emeril Legasse, courtesy of Food Network

This year with such a small group we decided to forego the full bird and do a turkey roast. It was such a good decision. This recipe worked perfectly. So moist and full of flavor with plenty for leftovers. Check the blog in the next few days!

Ingredients

• 3 strips thick-cut bacon
• 1 1/2 tablespoons minced garlic
• 1 tablespoon freshly chopped sage leaves
• 1 1/2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped oregano leaves
• 1 teaspoon freshly chopped thyme leaves
• 3 tablespoons unsalted butter, softened at room temperature
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 (5 1/2 to 6-pound) turkey roast, tied, rinsed and patted dry

Directions

1. Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.
2. Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl.
3. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.
4. Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast.
5. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper.
6. Brush the turkey all over with the reserved bacon fat.
7. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.

Pumperknickel-Sourdough Italian Sausage Dressing

Laura's original recipe

Ingredients

• 1 small loaf of pumperknickel, cut into 1/4" cubes
• 1 small loaf of sourdough, cut into 1/4" cubes
• 4 celery stalks
• 1 yellow onion
• 2 italian sausages, casings removed
• 2 cups of Chicken stock
• 1/2 stick of butter, melted
• 1 tsp fresh Thyme
• Salt and pepper, to taste

Directions

1. Preheat the oven to 350°F. Place cubes in a single layer on two baking sheets. Put into the over for ten minutes, turning half way through.
2. Put half of the melted butter into a large sauce pan. Dice onion and chop the celery into bit size pieces and add to the preheated pan.
3. Remove sausage from the casings and brown in a pan.
4. Sweat the onions and celery and then add 1/4 cup of water.
5. Add the vegetables to the sausage releasing the brown bits on the bottom of the pan.
6. Place the bread cubes into a large mixing bowl. Add the sausage mixture to the bread and add the chicken stock.
7. Mix all the ingredients together and put them into a buttered baking pan.
8. Bake in the oven for 40 minutes, turning half way through.

Whipped Sweet Potato Bake

courtesy of Krafts Food

This bake is so rich and tasty. The marshmallows gets a toasty crust on it that provides the perfect compliment to creamy sweet potatoes. I used pumpkin pie spice instead of adding in cinnamon, nutmeg, and ginger. If you want to use those 3 ingredients instead, throw in 1/8 teaspoon of each. i also decided to throw in some egg nog for extra creaminess. Probably not the most healthy addition, but definitely the adds holiday cheer.

• 2 cans (15 oz. each) sweet potatoes, drained
• 1/4 cup butter, melted
• 2 tsp. pumpkin spice
• 2 cups JET-PUFFED Miniature Marshmallows
• Splash of egg nog (adds rich creaminess)

Directions

1. Preheat 350°F. Beat sweet potatoes, butter, pumpkin spice, and egg nog with mixer until blended.
2. Spoon mixture into lightly greased 1-1/2-qt. casserole dish; top with marshmallows.
3. Bake 15 to 20 min. or until mixture is heated through and marshmallows are lightly browned.

Simple Green Beans

Ingredients

• 2 pounds green beans, trimmed
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Directions

1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove.
2. Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes. Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans. Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.
3. Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the green beans and stir. Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 2 minutes.

Paula Deen's Pumpkin Cheesecake

courtesy of Food Network

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. For filling: Beat cream cheese until smooth. (this is key!)Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes.
5. Cover with plastic wrap and refrigerate for 4 hours. (I would recommend freezing this for at least an hour.

The holiday is over and we ate good food all around. Don't be too sad. One of the best things about Thanksgiving is leftovers. Stay tuned for the best way to use your turkey and other sides.

Turkey Hotlines

Sometimes things don't go as planned...these people can help!

BUTTERBALL
800-BUTTERBALL (800-288-8372)
Staffed by more than 50 home economics and turkey experts, plus automated assistance available after-hours and all year long.

• Nov. 1-16, weekdays: 8 a.m. to 8 p.m. (CT)




• Nov. 17-18: 8 a.m. to 6 p.m. (CT)




• Nov. 19-21: 8 a.m. to 8 p.m. (CT)




• Nov. 23-Dec. 21: 8 a.m. to 6 p.m. (CT), weekdays

REYNOLDS
800-745-4000;
Automated instant advice and solutions for defrosting turkeys, and step-by-step directions for three different methods for roasting a turkey.

• Nov.1-Dec. 31: 24 hours a day, 7 days a week

LAND O' LAKES
800-328-4155;Staffed by Land O' Lakes Consumer Affairs representatives to answer questions about their products and holiday baking.

• Year-round, Monday through Friday; Mondays: 9 a.m. to 3:30 p.m. (CT); Tuesdays-Fridays: 8 a.m. to 3:30 p.m. (CT)

OCEAN SPRAY
800-662-3263
Staffed by Ocean Spray's Consumer Affairs representatives to answer all your cranberry-related queries.

• Year-round, Monday through Friday: 9 a.m. to 4 p.m. (ET)

USDA
888-674-6854
Answers questions on food safety, from defrosting to roasting to storing leftovers.

• Year-round, weekdays: 10 a.m. to 4 p.m. (ET) to speak with a food-safety specialist or 24 hours a day for recorded food-safety messages



• Thanksgiving Day: 8 a.m. to 2 p.m.

For the Kosher cook:

EMPIRE KOSHER POULTRY

They invite you to ask their Rabbis the questions that you have been searching for answers to regarding Jewish life, Jewish faith and the traditions that govern each. This feature can be used by both Jews and non-Jews alike to answer questions about Kashruth and Jewish faith.

• Consumer Line at 1-717-436-7055, Monday through Thursday: 8 AM to 4:30 PM EST

• Friday: 8 a.m. to 3 p.m. CLOSED for Shabbat, secular and religious holidays.

And for our friends frying turkeys this year...

Fire Department: 911

Thanksgiving 2009

Thanksgiving planning has not gone as expected, as I'm sure happens to many people each year. Life has gotten in the way of these two bloggers and has made it difficult to create original holiday menus... but we have found wonderful resources that have assisted us and we know will be sure to make your holidays a little bit easier and definitely just as bright!


Food Network

Martha Stewart

Real Simple

Epicurious

Serious Eats

Thanksgiving: Preface

There are so many wonderful things about this time of year: spending quality with your family, Christmas music on the radio, fluffy snow, but the best part is overindulging a little at holiday feasts. Over the next few days we're going to be featuring several recipes that are Thanksgiving specific but can definitely be tweaked and enjoyed all year long!

P.S. You don't have to cook every meal... places like The Original Pancake House will be happy to make you feel at home for breakfast with their pumpkin pancakes!

Baking has begun...

The holiday menu this year will be legen...wait for it...dary! We are going to be putting out lots of new dishes and perfecting holiday favorites!

This season I am going to be making tons of classic Jewish holiday favorites courtesy of Marcy Goldman and Jewish Holiday Baking. Last week I tried out her "Almost Famous Sweet and Sour Meatballs" and they were heaven! Beautifully sweet at first bite and wonderfully sour as they melt in your mouth! I am really excited to connect with a rich culture through crusty golden challah bread and traditional Chanukah beignet squares.

As many of you know Diane and I love entertaining so we will definitely be experimenting with crowd pleasing delights like spicy chicken bites, bacon wrapped pork and flavorful gratins! We'll be enjoying and sharing holiday cocktails and other traditional drinks that warm you up on a cold, snowy night.

So prepare your appetites for Cañate season eatings!