Christmas Crinkle Cookies

Every year, my office throws a holiday cookie exchange party in December. It's a great excuse to procrastinate on a cold, dreary Monday afternoon. 

People bring in a platter of their favorite baked goods and trade recipes for all sorts of festive confections. So as not to be rude, I like to sample as many as possible. You know, you don't want to offend any coworkers . . .

There are a few avid bakers are here, so it is always full of beautiful treats and tasty recipes.

My contribution this year: chocolate crinkle cookies with a little twist - a touch of hazelnut thanks to the addition of nutella. I like to go ahead and throw nutella into any recipe humanly possible. It's pretty much my crack in a jar. And it adds just the right amount of sweetness and nutty flavor to these snow covered cookies. They are delicious little bites of soft, chewy chocolate on the inside with crisp edges on the outside.

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 1/3 oz. nutella (chocolate hazelnut) spread
• 1/8 cup vegetable shortening
• 2/3 cup sugar
• 1 egg
• 1/2 teaspoon pure vanilla extract
• 1/4 cup milk
• 1/2 cup sifted confectioners' sugar

Directions

1. Preheat oven to 375 degrees F. 
2. Whisk together flour, baking powder, and salt in a medium mixing bowl.
3. Using a stand mixer with a paddle attachment, mix the nutella and shortening on medium speed until combined.
4. Add sugar and mix until combined.
5. Slowly beat in the egg and vanilla extract.
6. Add flour and milk alternately and mix until just combined.
7. Cover and chill several hours until firm.
8. Shape the mixture into walnut-sized balls.
9. Roll the cookie balls in confectioners' sugar until coated.
10. Place on greased cookie sheet and bake at 375 degrees F until the cookies set and their surfaces crack, about 8-10 minutes.

          * This recipe is adapted from Nutella Crinkle Cookies.

The loot from this year's exchange.

Roasted Brussels Sprouts with Crispy Bacon and Blue Cheese

I didn't always love Brussels sprouts. They were, for me, an acquired taste. And a vegetable that I didn't know how to properly prepare for some time.

When done right, though, they are tender and delicate in flavor. They have numerous health benefits as well - high in protein, folic acid, iron, Vitamin C, and packed with potent anticancer properties.

Roasting Brussels sprouts caramelizes their natural sweetness. Crumbling on a bit of crispy bacon and creamy blue cheese adds texture and bite to this lovely side. But then again, it's hard to go wrong when you add cheese and bacon to any dish.

Ingredients

• 2 pounds Brussels sprouts, cleaned and trimmed
• 2-3 tablespoons extra virgin olive oil
• Salt and freshly ground pepper, to taste
• 1 tablespoon balsamic vinegar
• 1/4 cup cooked and crumbled bacon
• 2 oz. mild blue cheese, crumbled
• salt and freshly ground pepper to taste

Directions

1. Preheat oven to 400 degrees F.
2. In large baking dish, toss the Brussels sprouts with the olive oil, salt, and pepper.
3. Roast in a 400 degree oven for about 20 minutes, until caramelized. Rotate the pan and toss the sprouts around a few times during the cooking process to evenly brown.
4. Drizzle the tablespoon of balsamic vinegar over the roasted sprouts and toss well. 
5. Return to the oven to bake for another 4-5 minutes.
6. Place the roasted sprouts in a large bowl and toss in the crumbled bacon and blue cheese.

Chocolate-Ancho Chili Flourless Cake

Sometimes things are just better the second time around . . . In October, I attempted a dark chocolate torte with a kick of heat in honor of Nikki's birthday. It was certainly tasty, but I wanted to play with the texture of the cake and the combination of spices to see if I could improve upon the recipe. 

After a bit of searching, I found that ancho chili powder, with it's complex fruity sweetness, pairs beautifully with the chocolate and gives the dessert a more balanced flavor profile. Additionally, I found that a new method of preparation that ensures a very dense, moist confection. Overall, this recipe update is pretty awesome and sister-approved.

Ingredients

• 8 ounces semisweet chocolate, chopped
• 2 sticks unsalted butter, softened
• 1 cup sugar
• 6 eggs
• 1/2 cup unsweetened cocoa powder
• 2 tablespoons ancho chili powder
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. Melt the chocolate and butter in a double boiler and over (but not touching) about 1 inch of simmering water. Stir constantly until fully incorporated. Remove from heat and set aside.
3. In a large bowl, combine the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. 
4. While mixing, slowly add the cocoa powder, ancho chili powder, cinnamon, salt, and vanilla extract. 
5. Slowly incorporate the melted chocolate mixture and blend until just combined.
6. Pour batter into a greased and floured 9-inch round baking dish.
7. Bake at 350 degrees F until the cake is set and a thin crust forms on the top, 45 to 50 minutes.
8. Serve with fresh whipped cream.

Nanny Bird's Meatball Stew

Meatball stew is a hearty fall and winter favorite in South Louisiana. It's good, old fashioned Cajun comfort food and a staple on our family's holiday spreads. Serve with toothpicks as a casual appetizer, or over rice dressing as a meal. 

My grandmother's sister, Nanny Bird, perfected the recipe. And we haven't changed it one bit.

Ingredients

• 1 lb. ground veal
• 1 lb. ground pork
• (can substitute ground sirloin if veal/pork not available)
• 3/4 cup Italian breadcrumbs
• 2 large eggs
• 2 medium onions, diced
• 2 green bell peppers, diced
• 1 stalk celery, diced
• 5 cloves of garlic, minced
• 3 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 2 tablespoons dark roux (store-bought or see Turbo Roux recipe)
• water

Directions

1. Preheat oven to 325 degrees F.
2. In a large bowl, mix together the ground meat, breadcrumbs, eggs, bell peppers, celery, garlic, salt, black pepper, cayenne pepper, and 2/3 of the diced onions. Set the remaining onion aside.
3. Once thoroughly combined, form the mixture into 1-inch meatballs. Arrange meatballs on a sheet pan.
4. Brown in the oven at 325 degrees F for 30 minutes. Rotate the balls once during baking.
5. In a large dutch oven pot, heat 2 tablespoons of dark roux and the remaining onions over medium heat. Cook for 1-2 minutes.
6. Place the meatballs in the pot and add just enough water to cover.
7. Simmer on medium heat for 1 1/2 hours, stirring occasionally.
8. While cooking, season with kosher salt and freshly ground black pepper to taste.

Wedding Cake Martini

Happy Wedding Day to my girl Megan! Today, my beautiful friend and her tall, dark and handsome man will tie the knot. Unfortunately, I cannot be there to celebrate with them. But I'm sending all of my love and very best wishes to the happy couple and their families on this wonderful day! 

I know it will be a lovely ceremony and one hell of a party. We'll be dancing the night away with you in spirit!

Ingredients

• one part vanilla vodka
• one part white crème de cacao
• one part pineapple juice

Directions

1. Chill martini glass.
2. Combine all ingredients in a cocktail shaker half full of ice.
3. Shake vigorously. Strain into martini glass.
4. Serve immediately to the beaming bride. 

Congrats to Meg and Young Jedi! Wishing you all
of the happiness in the world!

Birthday Greetings from Barbados

This week, three of my favorite ladies celebrate their birthdays. And I am lucky enough to spend the day with two of them on the beautiful island of Barbados. We arrived this morning and promptly raised a glass to Sarah and Meaghan. More on our Caribbean shenanigans to come . . .

Natacha turned another year older and wiser earlier this week, and we are, of course, sending some birthday love her way. Wish you were here!

Happy Birthday to my gorgeous girlies:
Sarah, Meaghan and Natacha!

Macaroni & Four Cheeses

It's amazing. That's all you need to know.

Ingredients

• 16 oz. penne pasta, uncooked
• 5 oz. sharp cheddar cheese, shredded
• 5 oz. mild cheddar cheese, shredded
• 5 oz. fontina cheese, shredded
• 5 oz. asiago cheese, shredded
• 4 tablespoons unsalted butter
• 7 tablespoons flour
• 3 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper

Directions

1. Preheat oven to 350 degrees F.
2. Cook pasta 2 minutes less than package directions. Drain well.
3. While the pasta is cooking, begin to make a béchamel sauce by melting the butter in a medium saucepan over medium heat.
4. Whisk in the flour and cook for 2 minutes, whisking constantly.
5. Continue whisking and slowly add the milk.
6. Cook over medium heat until the sauce thickens, about 10 minutes, stirring frequently.
7. Remove from heat.
8. Add the salt, garlic powder, white pepper, and 4 oz. of each of the cheeses. Reserve 1 oz. of each of the cheeses for the topping. 
9. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.
10. Carefully combine the pasta and the béchamel sauce in a medium bowl.
11. Transfer the mixture into a greased 9x13 baking dish.
12. Bake at 350 degrees F for 20 minutes.

   * This recipe is adapted from Beecher's "World's Best" Mac & Cheese.