Homemade Party Favors!

Some of you are probably thinking you would rather drive off of a bridge than make homemade party favors.  I know.  I know.  But I am telling you this recipe is super simple and truly a gift from the heart.  I was asked to bring the favors to my cousins baby shower.  My first thought was I would call my local bakery and purchase little duck cookies. Seemed simple enough. I was floored when they told me that 30 duck cookies would cost around $150!!  The only other option: put on your apron and dust off your rolling pin Emily.  You might be asking yourself, why didn't you just go the pre-made-Pillsbury-cookie-dough-recipe-route?  Well, quite frankly, whenever I have attempted to make cut-out cookies from the ol' log from the store, they never seem to hold their shape!  You know you have been there before too.  

A good friend of mine gave me this recipe that I have tasted before and loved.  I made the dough the night before and baked the next day.  And they actually looked like ducks!  Decorating was fun and easy and felt like something my Kindergarten students could do (well, sort of.)  I would be lying if I said it didn't take some effort, but this kind of thing is a labor of love.  If you are looking to add a little something to your next event that will bring it over the top or are looking to do something nice for that special friend or family member, get baking and try these cookies!

Sugar Cookie Ingredients(Makes approximately 2 dozen. 

Suggestion: double the recipe and freeze what you don't use!):
3/4 cup butter (1 1/2 sticks regular/salted), slightly softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour, plus more if very sticky
1 teaspoon baking powder
1 teaspoon salt

Pre-heat oven to 350 degrees.
Blend butter, sugar, eggs and vanilla in mixer.  Mix in baking powder and salt first, then add flour 1 cup at a time. Dough will be sticky. Add a bit more flour as needed so you can roll the dough into an oblong ball/log with your hands.  Cover with parchment paper and chill in refrigerator for 1 hour at the very least.  Roll the dough out bit by bit to about 1/2 - 3/4 of an inch thick depending on your preference.  Cut out cookies using your favorite cookie cutter or simply cut circles. 

Bake at 350 degrees for 8-10 minutes or until barely starting to brown at the edges.  

Frosting Ingredients:
powdered sugar
water
dash of almond extract

This is not a precise recipe for the frosting.  Simply mix the water with the powdered sugar until you get the right spreadable consistency.  You will know when you get it right.  Don't forget a dash of almond extract for flavor.  This is the type of frosting that will harden a bit and is great for decorating.  This type of cookie would be great with a buttercream or let's be honest, the pre-made frosting at the market never hurt anyone.

To package, I bought little cellophane bags and ribbon from Michael's.  I will say next time I may put some tissue or that crinkly package filler, so the cookies weren't resting directing on the cellophane bags.  A few of my blue dots got a little smushed up against the bag, but I was probably the only one to notice it.  Enjoy!

Appetizer Alert: Goat Cheese, Sun-dried Tomato, and Pesto Terrine

Now, not everybody likes to cook.  But with this recipe, there are no excuses people!  This is a great, no cook, no fuss, make-ahead appetizer that is just plain yummy.  It's fun and has a little bit of a wow factor and just tastes better than buying hummus at Ralph's.  When I say it is easy, boy, do I mean it!


Ingredients:
10 oz. of goat cheese
1/4 - 1/2 cup of heavy cream
3 tbs. of store bought pesto
5-6 oil-packed sundried tomatoes, drained and chopped
1/4 cup of pine nuts, toasted and finely chopped
extra virgin olive oil for drizzling
black pepper
pita chips or french bread for dipping


Directions:

Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and 1/4 cup of the cream with a fork and season with 1/4 tsp. salt and a few grinds of pepper; add more cream if the cheese hasn’t softened.
Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but 1/2 Tbs. of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes (I like to make this the night before I need it and keep it in the fridge.)
Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for 1/2 hour to warm up.  Sprinkle with the remaining pine nuts, season liberally with pepper, and serve with pita chips or french bread.

Say Ableskivers Three Times Fast . . .

Christmas time in my family means one thing and one thing only... Ableskivers.  If you have never heard of them before, don't worry, you are not alone.  An Ableskiver is basically a Danish pancake.  They are round, fluffy, yummy, bites of goodness.  My dad's grandmother Leta who lived to be 100 years old, was Danish and passed down this recipe.  We always make these at some point during the holiday season.  I will, say that you do need an Ableskiver pan for this recipe to work, but surprisingly the Ableskiver pan has made its way into stores like William Sonoma and Sur La Table.  So don't shy away from this family favorite!  I have seen Ableskivers filled with jam or nutella, but we like to keep it "old school" in my family and enjoy them simply with butter and powdered sugar.  


From my family to yours . . .


Great Grandma Leta's Ableskiver Recipe


Ingredients:
2 1/2 cups of flour 
1/2 tsp. of salt
1 1/4 tsp. of baking soda
3/4 tsp. of baking powder
2 cups of buttermilk
2 eggs separated (you will use both the whites and the yolks)
3 tbs. of melted butter


Directions:
Sift dry ingredients.  Add milk and mix well.  Add melted butter and mix.  Add yolk to mixture and beat.  In a separate bowl beat egg whites until stiff peaks form.  Fold the egg whites gently into the the batter.  This ensures a light and fluffy Ableskiver.  Don't manhandle the egg whites!  


To cook, heat up your Ableskiver pan over medium heat (see below.)

Add butter to each hole and allow to melt.  Add about a tablespoon of batter into each hole.  The signs of an Ableskiver ready to be flipped, are the same signs you look for in a pancake.  Look for bubbly edges.  You can use a toothpick to move the the half-cooked Ableskiver to see if the bottom is golden brown.  When it is, you use your tooth pick to help you maneuver the Ableskiver so it cooks on the other side, forming a ball.  Allow the second side to brown.  To check if it is done, insert your toothpick into the center and if it comes out clean take out.  Serve with butter and powdered sugar and enjoy!

Dinner Party Worthy: Herb Mustard Glazed Salmon

For me, I need my fish to have a little "pizazz" in order for me to really enjoy it.  Salmon is great with lemon, salt, and pepper.  But let's be honest, switching it up every now and then never hurt anyone.  This recipe does just that.  Half-way through broiling, you simply add an "herby" mustard glaze and it takes the salmon to a whole other level.  Definitely dinner party worthy.  This same glaze would be great on a variety of fish and seafood.  The options are endless!  I apologize for the lack of picture here.  We were hungry tonight!


Ingredients (serves 4):
4 salmon filets (I have the fish guy at the market take the skin off and make sure there are no bones!)
1/2 teaspoon of rosemary, finely chopped
1/2 teaspoon of thyme, finely chopped
1 tbs. of dijon mustard or whole grain if you have it
1 tbs. fresh lemon juice
1 garlic clove
1 tbs. of olive oil


Directions:
In a food processor combine, rosemary, thyme, mustard, lemon juice, and oil.  Combine for 30 seconds.  This is your glaze.  Set aside.
Pre-heat Broiler.  Line a cookie sheet with foil.  Place salmon on foil and season with salt and pepper.  Broil for 2 minutes.  Remove from broiler and spread mustard and herb mixture liberally on each piece of salmon (don't skimp here, this is where the flavor is!)  Return to broiler and bake for an additional 5 minutes or until golden brown.  Keep a close eye on the fish near the last few minutes of cooking.  Before serving, squeeze lemon juice over the salmon.  If you are serving at a dinner party, garnish the serving dish with rosemary and thyme sprigs. 

30 Minute Meal: Easy Asian Noodles

It is Tuesday and after a field trip with thirty-four five year olds, I am tired, hungry, and most importantly I needed dinner to be ready.  And fast!  This is one of those meals that comes together so quickly and is quite satisfying.  The key to this recipe are the Yaki-Soba noodles that you can find in the refrigerated section of the grocery store near the tofu and other refrigerated asian noodles. The coconut milk creates a creamy, light sauce.  Like most "Cooking Girl" recipes, this one can be easily adjusted according to what you and your family like to eat.  Add more veggies, use a different protein, or simply make the noodles.  

Ingredients (serves 2 with leftovers):

Fresh Yaki-Soba Noodles with Seasoning Sauce (these come with 3 packages of noodles inside each bag.  I use all three packages and all three sauce packages for this recipe.)

4 carrots, finely chopped

4 scallions, finely chopped

1 cup of fresh spinach

1 clove of garlic, minced

1 can of light coconut milk

1 tbs. of soy sauce

2 tbs. of toasted sesame seeds (You can find these in the asian food aisle at your grocery store.  They come already toasted and are very affordable.  I add them to almost all of my asian dishes and they add a great nutty flavor.)

10 raw shrimp (peeled and deveined) 

salt and pepper

olive oil or sesame oil

optional: You can use chicken or beef instead of the shrimp if you like.  You can also add other vegetables to this dish such as bean sprouts, bok choy, and mushrooms.  I cook for a very picky husband, so I kept the recipe very simple.  

Directions:

Saute carrots and scallions until tender in a bit of olive oil or sesame oil if you have it.  Add garlic and continue cooking for 30 seconds (do not burn garlic!)  Add the shrimp, lightly sprinkle with salt and pepper, and saute for 2 minutes (it is okay if the shrimp aren't fully cooked at this point.)  Add the coconut milk, soy sauce, and the seasoning packets.  Combine and let come to a simmer.  Add the noodles, breaking them up with your fingers as you add them to the pan.  Reduce heat, combine, and simmer for about 5 minutes.  The sauce will thicken and reduce.  Add the spinach during the last minute of cooking.  Once spinach has wilted, sprinkle with 1 tbs. of sesame seeds.  Taste and add more soy sauce if you feel it needs a bit more salt.  Divide amongst your dishes and sprinkle remaining sesame seeds.  Done!  

Now go eat.

Perfect Picnic Side-Dish: Orzo Salad with Roasted Asparagus, Sundried Tomatoes, Feta, and Basil

So I used to work in the Entertainment "biz" before I ventured into the world of Kindergarten.  One cold Winter on location in White Rock, Canada where we were filming JUNO, I made this great Orzo Salad.  We wanted something that would keep for a few days in the fridge and would be ready when we needed it.  After 15 or more hour work days, there was no time to cook at the end of the day!  So this was a quick fix, and a delicious at that.  


This recipe was inspired by Giada's Orzo Salad and the Orzo Salad at Whole Foods.  I added flavors and veggies that I think work well together and that I love.  But this recipe is easily adjustable.  If you don't like asparagus, add roasted zucchini. If you don't like sundried tomatoes, add fresh tomatoes or red peppers.  This is a wonderful go-to recipe for a picnic, BBQ, or make ahead side dish that can sit in your fridge all week. I am taking it today for a family football Sunday get together!


Ingredients:
3 cups of orzo or 1 package
6 cups of chicken broth (I like to add a few tbs. of Better Than Bouillon to water and you have instant broth!)
1 bunch of asparagus
1/2 cup of chopped sundried tomatoes
1/2 cup of chopped basil
3 scallions, finely chopped
1 4 oz. package of crumbled feta 


Vinaigrette:
1/2 cup of red wine vinegar
1 cup of olive oil (seems like a lot, but there is A LOT of orzo)
2 teaspoons honey
2 teaspoons salt
3/4 teaspoons freshly ground black pepper
1/4 cup of fresh lemon juice


Directions:
For Asparagus:
Pre-heat oven to 400 degrees.  Snap the ends off of the asparagus, toss in olive oil, and a sprinkling of salt and pepper.  Roast on a baking sheet for 20-25 minutes.  Take out of oven and let cool. Cut into small pieces and set aside.
For Orzo:

Add the broth to a sauce pan and bring to a boil.  Add the orzo, partially cover, and cook for approx. 7 minutes (al dente.)  Drain orzo and set aside.
For Vinaigrette:
Mix all ingredients with a whisk in the serving bowl of your choice.


Now here's the fun part!  Add the orzo, roasted asparagus, sundried tomatoes, basil, scallions, and feta to the vinaigrette. Toss gently to combine.  The orzo will still be warm at this point.  It will soak up all the yummy vinaigrette.  Taste and add a touch of salt and pepper if you feel it needs it.  I like to cover and refrigerate until you are ready to serve.  This dish is great served at room temperature as well.  Yum!

Brown Sugar Bacon: A New Twist on An Old Favorite

Prepped Brown Sugar Bacon Ready For The Oven!

Bacon. Bacon. Bacon.  It is no secret that bacon is a timeless food that has captured the hearts of most Americans.  I feel that bacon has really taken center stage in the last few years and people are using it in crazy ways.  Bacon is so versatile and is not just a savory element anymore.  Bacon is everywhere now: on chocolate, in donuts, on cupcakes, just to name a few.  For me the jury is still out if I buy into those flavorings.  But here is a recipe that adds a little sweetness to bacon (without going crazy like dipping the bacon in chocolate!) and is a fun twist to a traditional ingredient.  The bacon turns out crispy and savory with just the right amount of sweetness!

Ingredients:
(serves 8, so adjust according to who you are cooking for)
16 slices of bacon
1/3 cup of firmly packed brown sugar


Directions:
Pre-heat oven to 350 degrees.  Line 2 baking sheets with parchment paper for easy clean-up.  Spray a wire rack with cooking spray and place on the baking sheet.  This little step with save your oven and your precious time cleaning the kitchen!  Lay the slices of bacon in one single layer on each rack.  Evenly sprinkle with brown sugar and press down so the sugar sticks to the bacon.  Bake for 30-35 minutes - rotating baking sheets half way through cooking.  If needed, finish off in the broiler for a few minutes, but be careful not to burn!