Happy Holidays

Better late than never. It seems I have been neglecting my dear blog for a year, however I have not stopped cooking yummy delicacies and learning new things along the way. This holiday season I have been excited about making homemade gifts for family, here are some of my tried and tested ideas:

1. Candy Cane Marshmallows, 2. Hot Butter Rum, 3. Marinara Sauce and Pesto, 4. Rosemary Pear Preserve and Cranberry Jam, and 5. Chewy Molasses Cookie.

The Candy Cane Marshmallows were from Martha Stewart's recipe; easy, but suggest reading comments after recipe for helpful tips. Hot Butter Rum; no recipe, buy Hot Butter Rum Spices and add Rum with whipped cream (YUM). Marinara Sauce and Basil Pesto are homemade Christmas presents (shhhhhhhh......(;). Rosemary and Pear Preserve (cousin's secret recipe Sorry) and Cranberry Jam recipe, another surprise Christmas treat. And finally, Chewy Molasses Cookie, these are the best molasses cookies I have eaten ( I am not bias :)), really they are easy to make and can compete with another favorite Ginger Molasses Cookie at Paradise Bakery. Just a few ideas that I wanted to share. I hope everyone has a funtastic holiday season, enjoy each others company and savor every moment together ♥♥♥

Cherry Pecan Meringue, so light and airy

Fluffy clouds of goodness.

Sweet and chewy in the center.

You can't just stop at one........

Ingredients


Makes 36
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans


Directions
Preheat oven to 225 degrees. Line two baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. Meringues can be stored in an airtight container, up to 5 days.

Orange Oatmeal Lace Cookies

It all began when I went to a Foreign market in search of rose water for another recipe. I found the water as well as this Orange Blossom water next to it. Rarely do you find exotic items like these at the local grocery store, so I decided to get it also. Not knowing yet what to do with it, I randomly searched for recipes on the internet and found this easy recipe that I could do with my kids.

I scraped off the zest of one large orange, just the smell of the pieces was appetizing.

Then my daughter blended the remaining ingredients together.

When you form the dough use a melon ball scooper and space cookies on sheet in 2 rows; these cookies spread.

Beautiful, light and crisp......addicting. Fortunately it is low in calories and carbs :).

Ingredients:
1 orange for zesting
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
2 tablespoons flour
1/8 teaspoon salt
2 tablespoons milk
1/2 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats
1/4 cup very finely chopped pecans

Instructions:
Heat the oven to 350º. Line a baking sheet with parchment paper, using dabs of butter or shortening to hold the corners of the paper in place.

Finely grate the orange until you have 1/2 teaspoon of zest. Cream the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Beat in the flour, salt, and milk all at once, then add the vanilla extract and orange zest and blend for about 30 seconds more. Using a wooden spoon, stir in the oats and pecans.

Scoop and gently shape the dough into 1-inch balls -- each about a rounded teaspoon. Place the balls on the sheet, leaving approximately 3 inches between them.

Bake the cookies on the center oven rack until they are bubbly and the edges have started to turn a dark golden color, about 10 minutes. Transfer the cookie sheet to a wire rack and let it cool for 2 minutes.

Carefully lift the sides of the parchment paper and transfer the cookies to a countertop. Let them cool for about 5 minutes before gently placing them on a serving plate. In the meantime, line another baking sheet with parchment for the second batch (or let the first baking sheet cool to room temperature, then line it with fresh parchment). Makes approximately 3 dozen cookies.

Strawberry Meringue with Chocolate Chips

A very simple and easy spring treat that my kids love! Happy Easter everyone.

Ingredients:
3 egg whites
1 teaspoon white vinegar
1 teaspoon salt
3 1/2 tablespoons red gelatin powder
3/4 cup sugar
1 cup chocolate chips

Directions:
Carefully seperate egg whites from yolks - ANY yolk left in the egg whites and you will not be able to make the meringue! In a clean dry bowl whip egg whites, white vinegar and salt until stiff (but not dry!). Add in sugar and jello powder (Traditionally we use Red Jello - such as raspberry or Cherry -- ). Fold in chocolate chips. On buttered cookie sheet, drop spoonfuls of meringue - I do smaller, bite sized cookies. Bake on a buttered cookie sheet for 30 minutes at 250* then turn off the oven and let them sit there over night. Do not peek or open the oven! They will turn out soft and chewy! Preparation time is to make the meringue - Cooking time is total time to make.

Macaroons...post Valentine's blessings

Rarely do you find a great recipe on NPR, but this takes the cake.....or Macaroon!.... The photos just scream  delicious.....I am going to try making these over spring break :)

Photo by Kyle Samperton

Photo by Kyle Samperton

Rose White Chocolate Macaroons 

Paste

6 egg whites 

18 ounces almond flour 

18 ounces confectionery sugar 

Blend almond flour and confectionery sugar together. After blended, sift. Spread on parchment paper and let dry for one day. The following day, add the egg whites to the mix and stir until it becomes paste.

Meringue

7 egg whites 

18 ounces sugar 

5 ounces water 

1 teaspoon food coloring 

Instructions: Cook sugar in water until it has reached 250 degrees. While it is heating, whip the egg whites to stiff peaks. Slowly pour sugar mixture into egg whites on high speed. Let cool while whipping until the bowl is warm to the touch. Add food coloring. Whip an extra two to three minutes.

While meringue is whipping, mix paste (almond flour, confectionery sugar and egg whites) until incorporated.

Stop mixer and add a small portion of the meringue into the paste. (Incorporating the meringue helps loosen the paste.) Add the rest of the meringue, then beat with spatula until fully mixed. When finished, pipe to desired size and shape. Let dry 20 to 30 minutes after piping.

Bake at 300 degrees for 12 minutes. Let cool.

Rose White Chocolate Filling

12 ounces cream 

12 ounces milk plus 6 ounces milk, divided 

2 ounces cornstarch 

Pinch of salt 

11 ounces butter 

16 ounces white chocolate (solid bar or chunks) 

10 drops of rose extract 

Instructions:

Combine cream and 12 ounces of milk and bring to a boil.Meantime, mix 6 ounces of milk with cornstarch, add salt, then pour the starch mixture into the cream mixture. Bring to a boil then add solid white chocolate. Mix, then add the butter and rose extract. Let cool. Delicately make small coin shaped indentations in each macaroon disc with your thumb, pipe in filling and gently press discs together to assemble the macaroon.

Care for some tea...

I have a terrible cold from the rainy weather this week and thought I would have some chocolate tea to make it all better. However tea alone is not enough to do the trick, some Green Tea Shortbread kept me very satisfied and happy.

Green Tea Shortbread

• 2 cups all-purpose flour, plus more for rolling
• 2 Tablespoons Chinese green-tea powder
• 1/2 Teaspoon table salt
• 1/2 lb. (2 sticks) unsalted butter, room temperature
• 1/2 cup confectioners' sugar, or granulated sugar

Instructions: Sift flour, tea powder and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy (3-5 minutes). Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is incorporated and dough sticks together. Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm (about 30 minutes). Preheat oven to 325°. Line two baking sheets with parchment. Cut chilled dough with leaf cutters. Bake until barely starting to color (15-20 minutes). Cool completely on wire rack; store in an airtight container for up to 3-4 weeks. Makes 3 dozen.

Source: www.marthastewart.com