Comfort & Joy & Snicker-Doodles

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May your joys always be greater than your sorrows.

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Baking cookies with Kiki is always a good time according to Annabelle. She really wanted me to share this recipe with you. It’s not your typical snickerdoodle, but that’s the way it goes around here.  It’s not like you need another cookie recipe, but this is what happens when I clean out the cabinets of two half empty jars of peanut butter and a freezer full of snicker bars that were leftover from Halloween. She thinks it is a great cookie for a holiday exchange. Get it? She is so smart already. Merry Christmas!

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Snicker-Doodles

  • Servings: 5 to 6 dozen
  • Print

2 ½ cups all purpose flour

1-teaspoon baking powder

1-teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1-cup peanut butter

¾ cup dark brown sugar

½ cup sugar

2 eggs

2 teaspoons vanilla

20 mini snicker bar candies, each chopped into 8 pieces

Heat oven 350F. In bowl, whisk flour, baking powder, baking soda and salt; set aside. In stand mixer fitted with paddle, beat sugar and peanut butter for 1 minute or until blended. Add sugars; beat 5 minutes or until light and fluffy. Add eggs and vanilla; blend well. With mixer on low, gradually add dry ingredients until just mixed in. Stir in chopped candy bars. Using a cookie scoop drop dough onto ungreased cookie sheets about 2-inches apart. Bake 12 to 14 minutes or until lightly browned.

 

The Best Cranberries For All Seasons

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Cape Cod Select Premium Frozen Cranberries is hosting a blogger challenge. I am thrilled to participate and bring this kind of quality product to my blog.  For more than 70 years the Rhodes family has been harvesting cranberries. Just open a bag of their cranberries and you will see nothing but bright red and fresh beautiful fruit. Available all year long, I have never seen cranberries like these before. They are like jewels and I just could not wait to create some recipes with them.

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Just last week I was eating the best cranberry lemon muffin I had ever tasted. It came at a premium price from a high-end coffee shop. It was so good I went back the next day and purchased another. I knew I needed to try and make these muffins at home and I did. Light and buttery these muffins are filled with cranberries and tart lemon curd. Husband approved these muffins are perfect for all those overnight holiday guests.

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Fresh Cranberry Lemon Muffins

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

½ cup (1 stick) unsalted butter, softened

¾ cup granulated sugar

2 eggs

½ cup plain Greek yogurt

½ teaspoon vanilla extract

½ teaspoon lemon extract

Zest of 1 large lemon

2 tablespoons fresh lemon juice

2 tablespoons milk

1 and 1/2 cups Cape Cod Select Premium Frozen Cranberries (do not thaw)

1 jar lemon curd

Preheat oven to 425F degrees. Spray a 12 count muffin cups with nonstick spray or line with cupcake liners that rise above the rim of the pan (like the tulip shaped liners in the photo). In large mixing bowl, whisk flour, baking soda, baking powder and salt; set aside. In medium mixing bowl, with an electric mixer, beat butter and sugar for 2 minutes or until light and fluffy scraping down sides of bowl as needed. Add eggs; beat until well blended. Add yogurt, vanilla, lemon extract, zest, lemon juice and milk; blend well. Add wet ingredients to dry ingredients and mix with a rubber spatula just until dry ingredients are moistened. Fold in cranberries. Scoop batter into prepared muffin cups filling to the top. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 20 to 24 more minutes or until a toothpick inserted in the center comes out clean. Cool completely. With a melon baller tool scoop out the top center of the muffin. Fill with a small spoonful of lemon curd. Replace muffin tops.

Please note that if you use standard liners that just fit the size of your muffin tin that your yield will be up to 15 muffins and your bake time will be a few minutes less. [/recipe]

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While most of us use cranberries in baking have you thought about adding them to a main dish or entree? Tapping into my Sicilian roots I thought Cape Cod Select cranberries would be perfect in an agrodolce sauce recipe. Agrodolce translates to sweet & sour and these cranberries shine in a savory mix of onions, vinegar, apple cider, rosemary, ginger and brown sugar. Can you say dinner on the table this busy holiday season in 30 minutes? Yes, you can!

Festive Cranberry Agrodolce Chicken

4 to 6 boneless skinless chicken thighs*

1-teaspoon kosher salt

½-teaspoon ground black pepper

1 tablespoon olive oil

1 tablespoon finely chopped peeled fresh ginger

1/8 teaspoon crushed pepper flakes

1 small to medium onion, chopped

1 cup Cape Cod Select Premium Frozen Cranberries

2 tablespoons unsalted butter

1 ½ cups apple cider or juice

2 tablespoons red wine vinegar

1 teaspoon chopped fresh rosemary leaves plus additional for garnish

1 ½ tablespoons dark brown sugar

cooked spaghetti squash; optional

Season chicken with salt and pepper on both sides. Heat olive oil over medium heat in large skillet. Add chicken; cook until golden brown on both sides, about 4 minutes per side. Transfer chicken to a plate. To same skillet, stir in ginger, pepper flakes, onion and cranberries; cook for 5 minutes or until onion is tender. Add butter, apple cider or juice, red wine vinegar and rosemary; stir well and bring to a boil. Gently boil for 15 to 20 minutes or until sauce is reduced by half. Stir in brown sugar. Return chicken and any accumulated juice to pan. Cook for 10 minutes or until chicken is fully cooked and tender. To serve: spoon cooked spaghetti squash over center of plate. Top with chicken and sauce. Garnish with fresh rosemary. Serves 4.

*We love chicken thighs in our house, but feel free to substitute boneless chicken breast if that is what you prefer. Just leave the chicken skin intact to avoid overcooked chicken.

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How about that gorgeous drink featured in my first photo? Greet your guests at the door with my Holiday Cranberry Pear Rosemary Spritzer and they may never leave. It’s your fault that you are treating your friends and family to the best of the best.

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Cranberry Pear Rosemary Spritzer

¼ cup sugar

¼ cup pear brandy

¼ cup Cape Cod Select Premium Frozen Cranberries

1 sprig fresh rosemary plus additional for garnish

2 tablespoons fresh lime juice

½ cup (4 ounces) good quality vodka

1 cup (8 ounces) cold prosecco or cranberry flavored seltzer

In small saucepan, over medium heat, swirl sugar, pear brandy, cranberries and rosemary until sugar is dissolved and mixture comes just to a boil. Let mixture steep and cool for at least 30 minutes. Remove and reserve cranberries. Remove and discard rosemary sprig. In a shaker filled with ice, combine cranberry pear syrup, lime juice and vodka; shake well. Pour over 4 ice filled glasses. Top each with ¼ cup (2 ounces) prosecco or cranberry flavored seltzer. For glass garnish: skewer reserved cranberries onto fresh rosemary sprigs and drape on top of glass.

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Thanks Cape Cod Select for sponsoring this recipe contest and sharing your delicious cranberries with me and my readers. For more fresh recipes, fabulous photos and how to purchase check out the following links:

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

Instagram: https://www.instagram.com/capecodselect/

Pinterest: https://www.pinterest.com/capecodselec

For the store locater link: http://www.capecodselect.com/store-locator/

 

Stirrings’ Holiday Cocktails

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Quarterback Sneak with a margarita rimmer cocktail garnish

It has been a blast creating new cocktail recipes for the Stirrings’ Stir It Up Holiday Mixology Challenge. I have a few recipes to share, so let’s kick-off the season with The Quarterback Sneak. It’s the perfect tailgate cocktail, but also fantastic for a Halloween party because there is a bit of trickery involved. Who doesn’t love a trick for a treat? By appearances, this cocktail is not what it seems. Can you guess the flavor just by looking at it? “Pomegranate” you say? Yes, it’s pink like pomegranate and even has pomegranate seeds floating around in it, but take a sip.

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What the what? Is that watermelon in October? Made with real juice the Simple Watermelon Martini is infused with fresh ginger and lemon and garnished with the Lemon Drop Martini Rimmer. Go ahead and treat all your guests to this sneaky and fun cocktail.

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Quarterback Sneak

1 cup (8 oz.) Stirrings’ Simple Watermelon Martini

2 (2-inch) slices fresh ginger

1 fresh lemon wedge, quartered

3 tablespoons Stirrings’ Lemon Drop Martini  Rimmer Cocktail Garnish, on a flat plate

½ cup (4 oz.) silver Tequila

ice cubes

1 (10 oz.) bottle club soda

Pomegranate seeds

In small saucepan, combine watermelon mixer and ginger. Squeeze the juice of 1 lemon wedge into the pan and drop the wedge into the mix. Bring watermelon mixture just to a simmer; turn off heat and let steep 15 minutes to infuse ginger and lemon flavors and cool down. Remove and discard ginger and lemon wedge. Run a fresh lemon wedge around rim of 4 serving glasses; turn moistened glass edge in rimmer to coat. Fill glasses ¾-full with ice. Pour infused watermelon mix and tequila into a 2-cup measure; stir. Divide mixture evenly among glasses. Top off with club soda. Slice remaining two lemon wedges into thinner slices. Garnish each cocktail with a slice of lemon and fresh pomegranate seeds.

For a mocktail simply eliminate the tequila and top off your drink with additional club soda or your favorite flavored soda water. 

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Happy Halloween, Happy Tailgate Season and keep the Quarterback Sneak in mind for your next April Fool’s themed dinner party. Next up is The Bee Naughty cocktail.

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Do we agree that the second Halloween is over we roll right into the Thanksgiving-Christmas season? Already the mall is buzzing with Christmas music and holiday decorations, so let’s get a move on. I will be naughty for a moment and remind you that there are ONLY 55 days left until Christmas.

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The Bee Naughty features Stirrings’ Simple Lemon Drop Martini Cocktail Mixer and rimmer garnish by the same name. This cocktail is sweet, tart and bitter. It gets a bit of a sting from pan-roasted and crushed black peppercorn infused honey.

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Naughty or nice? This cocktail is both. For a mocktail just substitute some lemon flavored seltzer water for the vodka. Stirrings’ mixers and garnishes makes hosting a party simple and easy. All you have to add is some holiday decor, delicious food and wonderful friends.

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The Bee Naughty

5 whole peppercorns

2 tablespoons honey

3 tablespoons Stirrings’ Lemon Drop Martini Rimmer Cocktail Garnish

6 ounces Stirrings’ Simple Lemon Drop Martini Cocktail Mix

3 ounces vodka

ice

Toast peppercorns in a small skillet over medium heat until fragrant; crush with a mortar and pestle or a spice grinder to a powder. Return pepper to skillet and turn off heat. Add honey stirring with a small spoon until warmed through and mixed with pepper. Place rimmer on a flat plate. Using the back of the spoon dipped in the honey mixture lightly dampen the edge of two martini glasses. Dip the glass into the rimmer rotating the glass until evenly coated. With the same spoon drizzle about a teaspoon of the honey pepper mixture down and around the inside of each glass. Pour half of the cocktail mix into the pan with the remaining honey and pepper; gently heat, stirring, until the honey is dissolved and fully blended with the cocktail mix. In a shaker, combine warm cocktail mixture, remaining cocktail mixture, vodka and ice; shake well. Divide cocktail among prepared glasses.

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Happy New Year! Let’s celebrate with the Winter Watermelon Pear Spritzer. It’s inspired by the places I have been and the people I love. Like Nantucket where the Stirrings’ company was born and my sweet William. This recipe sparkles with everything I enjoy about mingling fun and complimentary flavors. It is a lovely combination of winter’s finest fruits and fennel dressed up with the fresh taste of real watermelon juice from the Stirrings’ Simple Watermelon Martini mixer. Cheers to you and me and the sea!

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Winter Watermelon Pear Spritzer

¼ cup Stirrings’ Simple Watermelon Martini

¼ cup pear brandy (poire Williams)

1 slice fresh fennel

1 strip lemon zest

1 bottle chilled Prosecco or club soda

Fennel fronds for garnish

Pomegranate seeds

In small saucepan, combine watermelon mixer, pear brandy, fennel and lemon zest; bring just to a simmer. Remove from heat and let stand for 30 minutes at room temperature to infuse flavors. Remove and discard fennel and zest. Spoon 1 ½ to 2 tablespoons of syrup in each of 4 flute glasses. Top with Prosecco or club soda.

Option: run a lemon wedge around the rim of each glass and dip in Stirrings’ Lemon Drop Martini Rimmer.

For more delicious Stirrings’ recipes and beautiful photos check out their Instagram @stirringsPinterest @Stirrings MixersTwitter @stirringsmixers and “Like” the Stirrings Facebook page. Locally, their mixers and rimmer garnishes are available at Acme, Janssens, Hockessin Liquors and Total Wine & More. For more locations check here: Stirrings’ store locator.