Savory Intervention: Vegetable "Cookies"

Okay, so these aren't actually cookies, they're more like fritters.  But Kay over at Kayotic Kitchen had to find some way to sneak veggies to her kids.  Whatever you call them, they are delicious.  And they make good party food since you don't need a knife and fork to eat them.  They're also versatile; use your favorite combo of veggies and cheese, or whatever you have on hand.   The next time I make these I think I'll go with corn, bell pepper and jalapeno, with some pepper jack cheese, for more of a southwest flavor.  Enjoy!


Vegetable Cookies
(Recipe from Kayotic Kitchen)

Ingredients: 

2-3 cups of finely chopped vegetables.  I used: 
* 3 carrots
* 2 stalks of celery
* 2 cloves of garlic
* 1/2 a medium onion
* a handful of mushrooms
* 1 jalapeno
* green onion (topping)
3/4 cups flour
1/2-3/4 cheese shredded.  I used: 
* mozzarella
* parmigiano reggiano
2 eggs
1-2 tablespoons milk, if necessary.
salt 
pepper
oil

Directions: 

Preheat oven to 400F.  Saute the chopped vegetables in oil over medium-high heat, about 5 minutes.  Season to your liking.

Reduce the heat to low and add the flour.  Mix until the flour is incorporated. 

Add the cheese and mix until incorporated.  Cook over low heat for a couple of minutes. 

Remove the mixture from the heat. Beat the eggs and add to the mixture, mixing until a wet dough forms.  If it's too dry, add some milk, a tablespoon at a time.

Drop spoonfuls onto a parchment lined cookie sheet.  Top with green onion.  NOTE: Make sure to press the spoonfuls down so that they are flat.  I forgot and had to smush them half way through baking. 

Bake for 20-25 minutes at 400F.  Serve with sour cream dip (just some sour cream mixed with garlic and herb dressing mix) :) 

Vegetable Cookies
(Recipe from Kayotic Kitchen)

Ingredients:  
2-3 cups of finely chopped vegetables.  I used: 
* 3 carrots
* 2 stalks of celery
* 2 cloves of garlic
* 1/2 a medium onion
* a handful of mushrooms
* 1 jalapeno
* green onion (topping)  
3/4 cups flour
1/2-3/4 cheese shredded.  I used: 
* mozzarella
* parmigiano reggiano 
2 eggs 
1-2 tablespoons milk, if necessary. 
salt 
pepper
oil


Directions: 
1. Preheat oven to 400F.  Saute the chopped vegetables in oil over medium-high heat, about 5 minutes.  Season to your liking.
2. Reduce the heat to low and add the flour.  Mix until the flour is incorporated. 
3. Add the cheese and mix until incorporated.  Cook over low heat for a couple of minutes. 
4. Remove the mixture from the heat. Beat the eggs and add to the mixture, mixing until a wet dough forms.  If it's too dry, add some milk, a tablespoon at a time.
5. Drop spoonfuls onto a parchment lined cookie sheet.  Top with green onion. Flatten.
6. Bake for 20-25 minutes at 400F.  Serve with sour cream dip :)

Daily Dose: Thanksgiving Cookie Favors

 

For our recent pre-Thanksgiving dinner get-together, guests went home with these delicious and beautiful cookie favors.  I've been wanting to use this technique since seeing these cute dinosaur and star cookies at Dean and Deluca:

Seriously, how cute are they?  The technique is very simple and hard to mess up.  But the result is dramatic and professional looking.  Use these cookies next time you want to make a big impression.  Enjoy!

Cookies:  I used my favorite rolled sugar recipe.  And since this was for a pre-Thanksgiving dinner I used shapes that reminded me of autumn - a pumpkin and an acorn. 

Icing:  I used my basic sugar cookie icing, but omitted the meringue powder.  And, since I needed to cover the entire surface of the cookie, I added a little more milk to thin it out.  I'd say about 2-3 more tablespoons.

Technique:  On a piece of wax paper, cover the cookie with icing. 

Transfer to a second piece of wax paper and, before the icing has time to harden, cover with sanding sugar.  Use sanding sugar that is the same color of your icing.   NOTE: you want to do one cookie at a time, or else the icing will harden and the sugar won't stick.

Once the icing has set up a little bit, you can transfer the cookies to a rack and let them dry for a couple of hours. 

Shake off any excess sanding sugar and wrap in individual clear baggies. Then decorate with your favorite labels!  I used these place cards from Martha Stewart:

Daily Dose: Cranberry Sorbet

My boyfriend and I hosted a pre-Thanksgiving dinner for our friends, including a pal who's vegan.  Since I couldn't use eggs or butter for dessert, all of my baked goods were out of the question (so sad).  I settled on making a sorbet, and what better flavor for Thanksgiving than cranberry?! Seriously, do you eat cranberries any other time of the year???  Anyway, this sorbet was a big hit for both the vegan and non-vegan eaters!  So even though cranberry sorbet isn't a traditional Thanksgiving dessert, it's sure to be a crowd-pleaser.  Enjoy!

Cranberry Sorbet

Ingredients:
1 pound fresh cranberries
2 cups orange juice
1 1/2 cups water
1 1/2 cups sugar, divided
2 cinnamon sticks
Zest of one orange

Directions:

Combine cranberries, orange juice, sugar and one cinnamon stick in a heavy pot.  Bring to a boil, stirring occasionally, until cranberries have burst.  I love hearing the pop-pop-pop of the bursting cranberries. 

Remove the cinnamon stick and puree cranberry mixture in batches in a blender until smooth.  Since the mixture is hot, be sure to puree the mixture in small batches.  

Strain the mixture and discard any solid bits. Chill until cold.

Combine the water, remaining sugar, and remaining cinnamon stick.  Bring to a boil and stir until the sugar is dissolved. Remove the cinnamon stick and let cool.  NOTE: I used turbinado sugar, as that was the only vegan sugar I had on hand.  That's why the syrup looks brown.

Stir together cranberry puree, sugar syrup, and orange zest.  Add to your ice cream maker and freeze for 20-30 minutes. Transfer to an airtight container and freeze until hardened.

Cranberry Sorbet

Ingredients:
1 pound fresh cranberries
2 cups orange juice
1 1/2 cups water
1 1/2 cups sugar, divided
2 cinnamon sticks
Zest of one orange

Directions:

1. Combine cranberries, orange juice, sugar and one cinnamon stick in a heavy pot.  Bring to a boil, stirring occasionally, until cranberries have burst.  I love hearing the pop-pop-pop of the bursting cranberries. 

2. Remove the cinnamon stick and puree cranberry mixture in batches in a blender until smooth.  Since the mixture is hot, be sure to puree the mixture in small batches.  

3. Strain the mixture and discard any solid bits. Chill until cold.

4. Combine the water, remaining sugar, and remaining cinnamon stick.  Bring to a boil and stir until the sugar is dissolved. Remove the cinnamon stick and let cool. 

5. Stir together cranberry puree, sugar syrup, and orange zest.  Add to your ice cream maker and freeze for 20-30 minutes. Transfer to an airtight container and freeze until hardened.

Daily Dose: Maple Ice Cream

This is my second attempt at a custard based ice cream.  The first was Graham Cracker Ice Cream, and I overcooked the custard - woops!  This time, I carefully watched the custard while it cooked.  And, to ensure a smooth consistency, I strained the custard before putting it in the ice cream machine.  The result?  Perfectly smooth and rich ice cream.  Delicious!  Enjoy!


Maple Ice Cream

Ingredients:
2 cups milk
2 cups cream
3/4 cup maple syrup
1/4 cup sugar
4 egg yolks

Directions:

In a small sauce pan, bring the maple syrup to a boil.  Bring down to a simmer, and reduce until you have a little less than 1/2 cup. 

Add the milk and cream to the maple syrup and slowly heat until hot.

While the milk and cream are warming, whisk together the egg yolks and sugar.

Slowly add a small ladle of the hot cream to the eggs, whisking while you drizzle in the hot liquid. Add the remaining hot cream, a ladle at a time, all the while whisking.

Return the custard mixture to the sauce pan and heat, stirring constantly with a wooden spoon.  Cook until the custard coats the back of the spoon.  This means that when you remove the spoon from the custard, and draw a line with your finger across the spoon, the custard will stay in place.  If it runs, you need to keep cooking it.

Strain the mixture and let cool.  Once cool, add to the ice cream machine and mix for 20-30 minutes.  Freeze before serving.

Maple Ice Cream
Ingredients:
2 cups milk
2 cups cream
3/4 cup maple syrup
1/4 cup sugar
4 egg yolks

Directions:
1. In a small sauce pan, bring the maple syrup to a boil.  Bring down to a simmer, and reduce until you have a little less than 1/2 cup.
2. Add the milk and cream to the maple syrup and slowly heat until hot.
3. While the milk and cream are warming, whisk together the egg yolks and sugar.
4. Slowly add a small ladle of the hot cream to the eggs, whisking while you drizzle in the hot liquid. Add the remaining hot cream, a ladle at a time, all the while whisking.
5. Return the custard mixture to the sauce pan and heat, stirring constantly with a wooden spoon.  Cook until the custard coats the back of the spoon.  This means that when you remove the spoon from the custard, and draw a line with your finger across the spoon, the custard will stay in place.  If it runs, you need to keep cooking it.
6.Strain the mixture and let cool.  Once cool, add to the ice cream machine and mix for 20-30 minutes.  Freeze before serving.

Daily Dose: Figure Friendly Lime Curd Tart

Trying to be healthy, but your sweet tooth always gets you off course?  Well, here's a recipe to satisfy your craving for sweets, without the guilt that comes from breaking a diet.  Like the cheesecakes I made earlier, this tart swaps out Splenda for sugar and has a low-carb almond crust.  The curd turned out fantastic, it tastes just like the real deal!  Note:  This recipe could also be adapted into an ice box pie recipe.  Just hold some whipped cream into the curd, then freeze the entire pie.  yum.  Enjoy!

Figure Friendly Lime Curd Tart

Crust Ingredients: 
1 1/2 c. almond flour
2 tablespoons Splenda
2 teaspoons cinnamon
2 teaspoons ginger
4 tablespoons butter, melted

Directions:

Preheat oven to 350F.  Combine the almond flour, Splenda, cinnamon and ginger in a pie or tart pan.  Add the melted butter and combine until butter is completely incorporated. 

Press the mixture down into the pan.  Bake for 10 minutes. 

Curd Ingredients:
1/2 fresh squeezed lime juice, strained
4 eggs
1 cup Splenda
4 tablespoons butter, cut into pats

Directions:

Whisk the eggs, then add the Splenda and mix until combined.  Add the lime and mix.

Cook the mixture on a double broiler (I just place a glass bowl over a pot with simmering water.  Just make sure the water doesn't touch the bowl.)  Cook until the mixture is thick, about 10 minutes, whisking continuously (no one likes lumpy curd! haha).  The consistency of finished curd will be like that of pudding, but not as firm.

Remove from heat and mix in the butter until well incorporated and smooth. 

To assemble, pour the lime curd into the crust.  Refrigerate for 30 minutes before serving.

Daily Dose: Ginger Cookies

This cookie really showcases some of my favorite fall flavors: ginger, cinnamon, clove, and molasses.  Yummmmm.  Even though the flavors scream "FALL" I'm thinking of coming back to this cookie in the summer and using it in an ice cream sandwich. Unlike the more famous Ginger Snap, this ginger cookie is the perfect consistency for an ice cream sandwich; soft and chewy, but still sturdy.  Pair with a lemon or strawberry ice cream and you've got a killer ice cream sandwich.  Is it June yet?!  Enjoy!

Ginger Cookies
(modified from AllRecipes)

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tablespoon orange juice (or water)
1/4 cup molasses
3-4 tablespoons granulated sugar (for rolling)

Directions: 
 

Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 

Cream together the butter and sugars until light and fluffy. 

  
Beat in the egg, then stir in the orange juice and molasses. 

Gradually stir the sifted ingredients into the molasses mixture. Chill for 40-60 minutes

Preheat oven to 350F.  Scoop out walnut sized balls of dough, and roll them in the remaining  of sugar. Place the cookies 2 inches apart onto a parchment lined cookie sheet, and flatten.  Bake for 8 to 10 minutes in the preheated oven. 

Ginger Cookies
(modified from AllRecipes)

Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tablespoon orange juice (or water)
1/4 cup molasses
3-4 tablespoons granulated sugar (for rolling)


Directions: 
1. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 
2. Cream together the butter and sugars until light and fluffy. 
3. Beat in the egg, then stir in the orange juice and molasses. 
4. Gradually stir the sifted ingredients into the molasses mixture. Chill for 40-60 minutes
5. Preheat oven to 350F.  Scoop out walnut sized balls of dough, and roll them in the remaining  of sugar. 
6. Place the cookies 2 inches apart onto a parchment lined cookie sheet, and flatten.   
7. Bake for 8 to 10 minutes in the preheated oven.

Daily Dose: Momofuku Part II - Marshmallow Cereal Cookie

My boyfriend has been asking me to make Momofuku's cornflake cookie for months now.  I finally decided to oblige, but had limited supplies on hand.  So this isn't a duplicate of Momofuku's cereal cookie.  It's more like the distant cousin.  The original has cornflake, marshmallow, oatmeal and chocolate chips.  I swapped puffed rice cereal for the cornflakes, left out the oatmeal, and used what little chocolate chips I had on hand.  Even with all changes, the final cookie was AWESOME!  Definitely one of my new faves.  The cereal and marshmallow give it an interesting texture, and there was just enough chocolate for my tastes.  If you're a purist and want something like the original, you can find a recipe at The Cookbook Chronicles.  For my interpretation, see below.  Enjoy!

Marshmallow Cereal Cookie

Ingredients:
1 stick butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar (I used a mix of light and dark because that's what I had on hand)
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon hot water
Pinch of salt
1/4 cup semisweet chocolate chips, coarsely chopped
1 cup puffed rice cereal
1 cup mini-marshmallows, approximately

Directions: 

Cream together the butter, white sugar, and brown sugar until smooth.

Add the egg and vanilla and mix until incorporated.

In a separate bowl, dissolve the baking soda in the hot water.  Add the baking soda mixture and salt to the batter.

Mix in flour until incorporated.  Stir in cereal and chocolate bits.

Preheat oven to 350 degrees. Chill for about 15 minutes, then scoop onto a parchment-lined cookie sheet.  Top with marshmallows, pressing down to ensure the marshmallows stay in place.  I cut some in half to make sure they stayed put. Bake for 10-11 minutes, or until edges are golden browned.



Marshmallow Cereal Cookie

Ingredients:
1 stick butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar (I used a mix of light and dark because that's what I had on hand)
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon hot water
Pinch of salt
1/4 cup semisweet chocolate chips, coarsely chopped
1 cup puffed rice cereal
1 cup mini-marshmallows, approximately

Directions: 
1. Cream together the butter, white sugar, and brown sugar until smooth.
2. Add the egg and vanilla and mix until incorporated.
3. In a separate bowl, dissolve the baking soda in the hot water.  Add the baking soda mixture and salt to the batter.
4. Mix in flour until incorporated.  Stir in cereal and chocolate bits.
5. Preheat oven to 350 degrees. Chill for about 15 minutes, then scoop onto a parchment-lined cookie sheet.  Top with marshmallows, pressing down to ensure the marshmallows stay in place.  I cut some in half to make sure they stayed put.
6. Bake for 10-11 minutes, or until edges are golden browned.