Edible Gift Tags

Edible Gift Tags

Sugar Cookie Dough: 

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
4 tablespoons (½ stick) unsalted butter, softened
½ cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons whole milk

• Combine the flour, baking powder and salt in a small bowl and set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. 
• Add the egg and vanilla and continue to mix until incorporated.
• Beat in the milk, then add the flour mixture. (Mix until dough forms.)
• Wrap dough in plastic wrap and refrigerate for at least 2 hours, or until firm.
• Preheat the oven to 350°F. 
• Line a baking sheet with a liner or parchment paper and cut out the gift tag templates.
• Roll out the chilled dough on a floured work surface to about ¹⁄8-inch thick. 
• Use a sharp knife to cut around the template, and carefully place the cookies 1 inch apart on the baking sheet.
• Gather and re-roll scraps to make more cookies. 
• Use a straw to punch a hole in the top of each tag.
• Bake for 10 minutes or until the edges turn golden brown. 
• Let cool.

Royal Icing:

4 cups (about 1 lb.) confectioners’ sugar
3 tablespoons meringue powder
¼ cup water
1 teaspoon vanilla, almond, or lemon extract
Gel food coloring

• Combine the sugar, meringue powder, water and vanilla in the bowl.  
• In a stand mixer, fitted with the whisk attachment, beat until icing is shiny and soft peaks form. (The consistency is right when you remove the whisk attachment and the peaks falls onto themselves. If icing is too thick, add more water, one teaspoon at a time. If it’s too runny, add more confectioners’ sugar.)
• Depending on how many colors you want, divide the icing evenly into small bowls, and color with food coloring. 
• Once colored, scoop icing into piping bag fitted with a size 3 tip.

To Assemble:

• Use a small offset spatula to spread royal icing on the top one-third of the cookie, then cover with sprinkles or crushed candy canes.
• To personalize, pipe message in royal icing and set aside to harden.
• Once dry, carefully loop a ribbon through the hole and tie the tag to a wrapped gift. (If your gift will be handled a lot, place the cookie in a flat cellophane gift bag before attaching.)

Until next time, when we can chit-chat again! T.

Almond Cookie Tiramisu

photo from tarladalal.com

INGREDIENTS:

• 24 Almond butter cookies
  
  
  SOAKING SYRUP 

• 1/2 cup warm water
• 2 tbsp powdered sugar
• 2 tbsp coffee powder

FILLING

• 1 1/2 cup beaten whipped cream
• 2 1/2 tbsp powdered sugar
• 2 tsp coffee powder
• a few drops of vanilla essence

1. Combine all the ingredients in a bowl and fold gently.
2. Fill into a piping bag fitted with a star nozzle and keep refrigerated.

GARNISH

• 4 tbsp grated chocolate
• 4 tbsp almond slivers

DIRECTIONS 

1. Dip 12 cookies, one by one, in the soaking syrup and place them on a plate.
2. Pipe a bit of filling mixture onto each cookie.
3. Dip the remaining cookies, one by one, in the soaking syrup and place them over the filling.
4. Garnish with chocolate and almonds.
5. Refrigerate at last 30 minutes.

1. 
   
2. Serve chilled.*** any butter cookie can be used.***

12 servings 

Until next time, when we can chit-chat again! T.

Gooey Chocolate Chip Caramel Peanut Butter Bars

INGREDIENTS:

• 2 (16 oz.) packages of refrigerated chocolate chip cookie dough 
• ½ cup evaporated milk
• 60 whole caramels (unwrapped)
• ½ cup peanut butter (melted-you can melt it in microwave)
• 1/3 cup semi-sweet chocolate chips

DIRECTIONS:

• Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan (baking sheet or pan with rims).
• Spread one package of cookie dough into prepared pan and bake for 8 to 10 minutes. 
• Remove pan from oven and set aside.
• In a double boiler (a metal bowl set over a saucepan of boiling water) melt caramels with ½ cup evaporated milk.
• When melted and combined, add ½ cup melted peanut butter and pour over cookie base. 
• Sprinkle chocolate chips as evenly as you can over the caramel.
• With the second package of cookie dough, drop dough by rounded tablespoonfuls evenly onto caramel and chocolate chips mixture; press down lightly.
• Bake for 15 to 20 minutes or until golden brown and edges are set. 
• Cool in pan on wire rack.

Until next time, when we can chit-chat again! T.

Snowball Cookies / Russian Tea Biscuits

Snowball Cookies / Russian Tea Biscuits 

INGREDIENTS:

2 Cups - All purpose flour
2 Cups - Finely chopped pecans
1/4 Cup - Sugar
1 Cup - Butter (Softened)
1 tsp - Vanilla
Powdered sugar


DIRECTIONS:

• Heat oven to 325°F. 
• Combine all ingredients except powdered sugar in bowl. 
• Beat at low speed, scraping bowl occasionally, until well mixed. 
• Shape dough into 1-inch balls. 
• Place 1 inch apart onto un-greased cookie sheets. 
• Bake 18-25 minutes or until very lightly browned. 
• Cool 5 minutes
• Roll in powdered sugar while still warm and again when cool.

Until next time, when we can chit-chat again! T.

Giada DeLaurentiis' Turkey Breast 'Porchetta'

Giada DeLaurentiis' Turkey Breast 'Porchetta'

INGREDIENTS:

1½ teaspoons fennel seeds
2 teaspoon kosher salt
1 teaspoon orange zest
1 (3½-pound) boneless, skinless turkey breast, butterflied
¼ cup panko bread crumbs
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
1 small fennel bulb, cored and cut into ¼-inch dice
1 shallot, minced
1 small apple, cored and cut into ⅓-inch dice
1 tablespoon chopped fresh rosemary leaves

DIRECTIONS:

The day before roasting: Begin by chopping ½ teaspoon of the fennel seeds. In a small bowl, combine them with 1¼ teaspoons of the salt and the teaspoon of orange zest. Rub both sides of the turkey with the salt mixture. Place the turkey breast in a gallon-size plastic storage bag and refrigerate overnight.

The day of roasting: Preheat the oven to 400°F. Remove the turkey breast from the refrigerator and allow it to come to room temperature for 20 minutes before cooking.

Meanwhile, in a 12-inch ovenproof sauté pan, toast the panko over medium heat, stirring with a rubber spatula until golden brown. Remove to a medium bowl and add the remaining teaspoon fennel seeds, the red pepper flakes, and ¼ teaspoon of the salt. Set aside. 

To the same pan over medium-high heat, add 1 tablespoon of the olive oil. Add the diced fennel, shallot, apple, rosemary, and the remaining ½ teaspoon salt. Sauté until the fennel softens, about 5 minutes. Add to the bowl with the panko and toss to combine. Wipe out the sauté pan and reserve to sear the turkey.

Place the butterflied turkey breast, opened, in front of you. Spread the fennel-panko filling evenly over the turkey. Roll up the turkey breast to maintain the shape. Tie with twine in 4 spots about 2 inches apart. Place the sauté pan over medium-high heat and add the remaining 2 tablespoons oil. Place the turkey breast in the hot pan and sear on all sides until golden brown, about 3 minutes per side. Place the pan in the preheated oven and roast for about 40 minutes or until an instant-read thermometer placed in the thickest part of the breast reads 155°F. Allow the porchetta to rest for 15 minute before slicing.

***Note that the turkey breast is seasoned a day before roasting. ***

Serves 4 to 6

Until next time, when we can chit-chat again! T.

Hasselback Potatoes

Hasselback Potatoes 

INGREDIENTS:

4 large Russet potatoes
4 tablespoons olive oil
1 tablespoon kosher salt
½ teaspoon pepper
2 tablespoons unsalted butter
4 cloves of garlic, thinly sliced
4 sprigs thyme, leaves removed from stem
3 tablespoons parmesan, grated.

DIRECTIONS:

Preheat the oven to 425°F. Scrub the potatoes clean and pat them dry. Slice 1/8 off of the bottom of the potato. Cut slits, ¼ inch apart in the potatoes, stopping two-thirds of the way down. This will leave the bottom intact. 

Arrange the potatoes in a baking dish. Brush the potatoes all over with olive oil, including the bottoms. Sprinkle the potatoes generously with salt and pepper. Add garlic slices randomly in the slits of the potato. Sprinkle with thyme. Bake the potatoes for 30 minutes. If slits are sticking, gently pull them apart.

Bake until the potatoes are crispy on the edges and easily pieced in the middles with a paring knife. Remove from oven, drizzle with butter and sprinkle with parmesan. Serve.

Until next time, when we can chit-chat again! T.

String Beans with Shallots

String Beans with Shallots

INGREDIENT
1 pound French string beans
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
Salt and Pepper to taste

DIRECTIONS

Blanch the string beans in a large pot of boiling salted water for 11/2 minutes only. Drain immediately and immerse in a bowl of ice water.

Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.

Until next time, when we can chit-chat again! T.

Cheesy Pull-Apart Pesto Bread

Cheesy Pull-Apart Pesto Bread

INGREDIENTS:

• 1 loaf baked French or Italian bread
• 1/4 cup melted butter
• 1 cup basil pesto (Can use store bought)
• 1 1/2 cup cheese (Mozzarella, parmesan, and asiago)

***Use your favorite grated cheese and flavored fillings to personalize your pull-apart bread.

DIRECTIONS:

• Preheat oven to 375 °F

• Place the bread on a cutting board. Using a serrated knife, make 1" diagonal cuts through the bread, leaving the bottom crust intact. Turn the bread and make diagonal cuts in the opposite direction, creating a crosshatch pattern.

• Meanwhile, pour the melted butter into the cuts of the bread. Then, drip the pesto into the cuts of the bread. Finally, stuff the shredded cheese into the cuts of the bread.
• Wrap the bread in aluminum foil and place on a baking sheet. Place in the oven to bake for 15 minutes. Then, open the foil to expose the top of the bread and cook for an additional 10 minutes.
• Remove from the oven and let cool slightly before serving.

Until next time, when we can chit-chat again!
T.

Pumpkin Soup

Pumpkin Soup

INGREDIENTS:

• 7 - 8 pounds pumpkin
• 42 ounce vegeitable broth
• 1 carrot, chopped
• 2 teaspoons grated fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 2 tablespoons sugar
• 1 cup croutons (If desired)
• Salt and pepper to taste

DIRECTIONS:

• Slice off the top fourth of the pumpkin with a large sharp knife; set aside.
• Scoop out seeds and stringy pulp. 
• Replace top of pumpkin(s). 
• Place pumpkin on a 15x10x1-inch baking pan. 
• Bake in a 375 °F for 50 to 60 minutes or until flesh can be scooped out easily. (Pumpkin will not be tender at this point.) 
• Cool slightly for easier handling. 
• Scoop out and reserve pumpkin flesh, leaving about a 3/4-inch thickness of flesh on pumpkin walls. 
• Cut flesh into chunks (you should have about 4 cups). Do not remove any flesh from bottom of shell. Discard pumpkin top.
• Combine the 4 cups pumpkin flesh, broth, carrot, ginger, curry powder, and cumin in a large pot. 
• Bring to boiling; reduce heat. 
• Cover; simmer for 10 to 12 minutes or until vegetables are tender. 
• Blend or process mixture, a third at a time, in a blender or food processor until smooth. 
• Place pumpkin shell in a 3-quart casserole. Pour soup into shell. 
• Bake, uncovered, in a 375 degree F. oven for 20 minutes.
• Cook onion and sugar in reserved drippings until onion is tender. 

***Makes 8 to 10 side-dish servings (about 8 cups).****

***If desired, discard pumpkin shell. Cover and chill precooked pumpkin up to 24 hours. Continue as above except do not bake in shell.***

Until next time, when we can chit-chat again! T.

HAPPY THANKSGIVING 2010

Photo from: http://1.bp.blogspot.com

Until next time, when we can chit-chat again! T.

Recipe 911

As Thanksgiving is upon us you may have a few last minute questions about thawing a turkey, etc. Here are a few handy numbers to have just incase you need them.  

Butterball Turkey Talk-Line        1-800-BUTTERBALL     The hotline is available in English and Spanish from 9 am – 9 pm weekdays through Dec. 23; 9 am – 7 pm weekends before Thanksgiving; and 7 am – 7 pm on Thanksgiving Day. 

Foster Farms Turkey Hotline    1-800-255-7227 (dial "1" for a "live" assistant.)    The line is open 24 hours a day, 7 days a week up until December 1. 

USDA Meat & Poultry Hotline   1-888-674-6854 (dial “1″ for English, then “0″ for a "live" assistance.)
This line offers live assistance from 10:00 am – 4:00 pm Eastern time, Monday through Friday.  (This is the line to call if you are worried that your bird was improperly thawed or cooked. )

Perdue Consumer Help Line   1-800-4PERDUE Their live assistance is available from 7am – 3pm Easten time on Thanksgiving day.

Turkey Confidential               1-800-537-5252   This will be available 1 am – 1 pm on Thanksgiving day.  Cooks can call in questions live to Lynne Rossetto Kasper, host of public radio’s “The Splendid Table.” 

Reynolds Wrap Turkey Tips Line   1-800-745-4000  This hotline provides pre-recorded information on thawing and cooking a turkey.

Until next time, when we can chit-chat again! 
~ T.

You can fry it or you can roast? Either way Happy Thanksgiving 2008!!!

If you are having tofu or turkey.... roast beef or ham... fried or roasted turkey. I hope you and yours have a wonderful, safe and fun filled Thanksgiving.