Red Currant Gingersnappers

Gingersnaps are my favorite cookie.  No contest.  A classic; tried and true.  I also love red currants.  Luckily this small tart berry is very popular with Eastern Eurpoeans.  I say “luckily” because I happen to live in an Eastern European neighborhood, and I was feeling quite lucky when I found some dried currants at my local Polish market.

Because currants are so small, tart and tasty, I thought a marriage between them and my favorite gingersnap cookie recipe couldn’t go wrong.  I’m glad to say I was right.  Here it is:

Gingersnaps with Red Currants
makes about 5-6 dozen

• 3/4 c. butter
• 2 c. sugar
• 2 well-beaten eggs
• 1/2 c. molasses
• 2 tsp vinegar
• 3 3/4 c. flour
• 1 1/2 tsp baking soda
• 2-3 tsp ginger
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 – 1 c. dried currants**

**If you can’t find currants, you can use raisins or whatever other small dried fruit, chopped if it comes in large pieces.

Preheat oven to 350 degrees.

Using a mixer, cream butter and sugar together.

Add beaten eggs, molasses and vinegar and mix well.  Mix in currants.

Mix all dry ingredients together.  Mix into your batter until well blended.

Spoon dough into 1″ balls and hand roll to be round.  Roll balls in a bowl of sugar until outside is coated.  Place 1-2″ apart on a lined or greased baking sheet.

Bake cookies for 12 minutes or so.

Store in sealed containers for multiple weeks, or until they’re all eaten, which probably will only be a few days.  Enjoy!

-Original Gingersnap recipe from The Joy Of Cooking.

Delicate and Divine: Lavender Wafers

The delicate and subtle flavor of lavender always conjures up ethereal images of dreamlike romance. Incorporating this flavor into food guarantees a nosh for the most sophisticated pallets. When paired with the delicate cakey-ness of this cookie, you’ve got a recipe which simply cannot be beat!

Although dried lavender is not easily found at a general grocery store, you can find pretty inexpensively at specialty spice shops as well as growing in your neighbor’s summer flower bed. The lavender I used was given to me frozen from my parent’s summer stash.

Lavender Wafers
makes 6 dozen

• 3/4 c. butter
• 1 1/2 c. sugar
• 3 well beaten eggs
• 1 tsp vanilla
• 2 1/2 tsp dried lavender
• 2 1/4 c. flour
• 1 Tbs baking powder
• additional dried lavender for topping (1-2 Tbs)

Glaze

• 1 1/2 c. powdered sugar
• 1 1/2 Tbs light corn syrup
• 1/4 c. water
• couple drops of lemon juice

Preheat oven to 375 degrees.

Using a mixer, cream butter and sugar together until light and fluffy.

Add beaten eggs, vanilla and lavender, and mix.

In a separate bowl, mix the flour and baking powder.  Add dry ingredients to the batter and mix until well blended.

Spoon 1 tsp batter onto lined or greased baking sheets 1-2″ apart from each other.

Bake 8-10 minutes or until edges of cookies are brownish yellow.

Remove cookies from the oven and allow to cool.

Meanwhile, mix up your glaze.  Add sugar and corn syrup into bowl.  Gradually add water until you get the consistency you like.  I like to add a few drops of lemon juice to give it just a light hint of citrus.

Spread glaze over cookies.  While glaze is wet, sprinkle with dried lavender.  Let sit for an hour or two for glaze to dry.

Store in air tight containers.

Anise Puffs

Anise may not be everyone’s favorite flavor, but those who love it REALLY LOVE IT. I fall in the last group. This recipe for anise cookies is very easy if you have a stand mixer. One of the steps is mixing the batter for 30 minutes. No problem if you can press go and walk away. It is a little more annoying if you have to stand there, holding a hand blender for those 30 minutes. And if you don’t have a mixer, I would say, don’t even try it. However, if you do have a stand mixer, this recipe is a cinch! Oh, and did I mention, delicious.

Anise Puffs

• 2 eggs
• 1 c. sugar
• 1 1/4 c. flour
• 1 tsp anise seeds
• 1/2 tsp anise extract
• lemon zest

Generously butter and flour baking trays

Beat eggs till froth

Add sugar and beat on medium speed for 30 minutes

After 30 minutes, add flour, anise, and zest.

Beat for 5 more minutes.

Drop batter using a tsp 1″ apart.

Stand at least 10 hours at room temp.

Bake for 8 minutes at 350 degrees until puffed. Don’t over cook this cookie, because it quickly dries out in the oven and becomes hard like a rock.

These cookies are puffy and delightful, like little anise flavored snow banks.

My Heirloom Christmas Cookie: Pfeffernuesse

Pfeffernuesse, (pronounced fe-fer-noose) is a delightfully cakey, spiced cookie.   This is one of the few recipes passed down from my Austrian Great-Grandmother.  The secret to these cookies is DON’T OVER COOK them.  If they are baked too long, they become a little too Bob Seger-ish.  Y’know… “like a rock!”  They are very easy to make and totally delicious.  Give it a try, just keep an eye on them in the oven.

Pfefferauesse

• 3/4 c. molasses
• 1/2 c. butter
• 2 eggs
• 4 1/2 c. flour
• 1/2 c. sugar
• 1 1/4 tsp soda
• 1 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• dash of pepper

In a saucepan, combine molasses and butter.  Stir until butter melts.  Remove from heat and cool to room temp.

Once cooled, stir in eggs.

Sift dry ingredients together.

Add to molasses mixture. Mix until a stiff dough forms.  Chill for 30-60 minutes.

Shape into 1″ balls.  Bake for 8-10 minutes at 350 degrees. To see if they are done, check the bottom.  As soon as it starts to turn brownish, its done.  You want the cookies to be moist and soft on the inside.   Roll in confectioners sugar.

Santa’s Favorite: Minty Chocolate Pinwheels

The cold crisp flavor of mint is the perfect representation of Christmas through taste.  I remember loving these cookies as a small child for their fun colorful appearance as well as for the addictive moist chewy cookie coated in chocolate.  Although they look a bit complicated, they are not that hard to make and worth the effort!

Minty Choclate Pinwheels

• 1 pkg. Mint-chocolate chips*
• ¾ c. butter softened
• 1/3 c. sugar
• 1 egg
• 1 tsp. vanilla
• 2¼ c. flour
• ½ tsp. salt

*For the cookies seen above, I used green colored mint chips.  If you use chocolate flavored chips, the cookies will be white and black.

Melt ½ cup chips in double boiler. (Reserve the rest of the chips for the topping) Cool. Set aside.

In bowl, combine butter & sugar beat until creamy. Add egg and vanilla, beat well. Gradually add flour and salt.

Place 1 cup dough in bowl. Add melted chips, blend thoroughly.

Shape into ball; flatten and cover with plastic wrap. Shape remaining dough the same.

Chill both until firm ( about 1 ½ hours).

Roll each ball between waxed paper into 13” x 9” rectangle. Place chocolate dough on plain dough and roll up lengthwise-jelly roll style. (Chilling dough at this point makes cutting easier)

Cut into ¼ inch slices and bake at 375 degrees for 7-8 minutes.

Melt remaining chips and spread on flat side of each cookie.

Leave these for Santa and a new PS3 under the tree is pretty much a gaurantee!  (How is that for a Christmas Poem?)

Tiny Black Bottomed Cupcakes

This was my FAVORITE christmas treat as a little kid.  Kids love mini things and these bite-sized cupcakes definitely fit that bill.  A delicious mix of chocolate cake and cream cheese filling, these little guys are finished off with a few chocolate chips just to top off the awesomeness.  This recipe is pretty quick and easy to make, although you are limited by the number of mini cupcake tins you have, but altogether WORTH IT!

Tiny Black Bottomed Cupcakes
makes about 5 dozen

• Chocolate Batter
• 1 1/2 c. flour
• 1 c. sugar
• 1/4 c. cocoa
• 1 tsp soda
• 1/2 tsp salt
• 1 c. water
• 1/2 c. oil
• 1 Tbs Vinegar
• 1 tsp vanilla
• Cheesecake Filling
• 1 package of cream cheese (8 oz.)
• 1 egg
• 1/3 c. sugar
• 1/8 tsp salt
• Topping
• chocolate chips

Step One: Assemble Cheesecake Filling

Using a hand or stand mixer, blend ingredients for the cheesecake filling together.  Set aside.

Step Two: Assemble Chocolate Batter

Mix together dry ingredients.  Add next four liquid ingredients and mix well.

Step Three:  Assemble Cupcakes

Line mini cupcake tins with paper or foil liners.  Fill 1/3 full with chocolate batter.  Add 1/2 tsp cheesecake filling.  Top with 3-4 chocolate chips.

Step Four: Bake

Bake at 350 degrees for 17 minutes.

Easy!   Eat and Enjoy.

Quickest, Easiest Christmas Candy: Choco-Butter Nut Clusters

This is one of my favorite holiday treats to make because it is FAST!  This is a no hassle candy which makes a great thrifty gift for co-workes, clients, teachers, bus drivers, mailman, or pretty much anyone.  With only three easy steps, this candy goes from cupboard to candy box!

Easy Nut Clusters
makes 2 to 3 dozen

12 oz. semi sweet Chocolate chips
6 oz. butterscotch chips
1 lb nuts
optional: 1/4 bar of gulf wax**

Gulf wax is a candy grade paraffin wax found in the baking isle near the gelatin and jam making supplies.  It helps the chocolate harden so it won’t melt when handled.  It also makes it easier to mix the chocolate with the nuts.  A box comes with 4 bars of wax.

Step One: Melt Chocolate and Butterscotch

Using a double boiler, melt chocolate and butterscotch chips together.  If you choose to use the Gulf wax, which I always do, you can add it in as well.  Cut the 1/4 bar of wax into as small of chunks as possible.  This helps it melt faster.  Stir occasionally to help the mixture melt faster.

Step Two: Mix the melted chocolate with the nuts

Place all your mixed nuts into a large bowl. You can use peanuts, cashews, walnuts, pecans, almonds or whatever nuts you want.  I usually just purchase a container or two of mixed nuts.  Pour melted chocolate over the nuts and stir until all the nuts are completely covered.

Step 3: Spoon out clusters.

Spoon clusters to your desired size onto baking sheets lined with wax paper.  I usually use a tablespoon or a large soup spoon to measure the size of my clusters.  Place baking sheets with clusters into refrigerator for 30 minutes to chill and harden.

As promised, that’s it and you’re done! Store clusters chilled in an airtight container for up to two to three weeks.  I usually double the batch to make a lot of these since they are so easy and quick to make.  The butterscotch chips help give extra flavor to the candy.  Considering the output, this choco-cluster gives you great bang for your time and buck!

Rosey Thumbprints

Thumbprints are a classic holiday cookie.  Everyone loves the delicious jam centers.   Although you can use any jam you want, I wanted to fancy these up a bit and by using something more exotic.  The left-over rosehip jam my mother and I made for my wedding party favors would work perfectly and lend a nice subtle sweetness for this classic cookie.

Rosey Thumbprints
makes about 4 dozen

• 1 c. unsalted butter; softened
• 1/2 c. sugar
• 2 eggs yolks
• 2 c. flour
• 1/2 tsp salt
• 1 tsp vanilla
• 1/4 c. rosehip jelly (or other jelly/jam of your choice)

Using a hand or stand mixer, cream butter and sugar together until light and fluffy.  Beat in egg yolks and vanilla.  Gradually add flour and salt until well blended.

Refrigerate the dough for 1 hour.

Preheat oven to 350 degrees.

Only work with 1/4 of the dough at a time.  Leave the rest in the fridge.  Roll 1″ balls.  Place on ungreased cookie sheet about 2″ apart.  Using your thumb or end of spoon.  Make a depression in the center of each ball.

Bake 10 min.  Remove cookies from oven.  Make the depression again.  Fill will 1/4 tsp jam and return to oven to bake for 5 min.  Cook on wire racks.  Repeat with remaining dough.

Eat up!

Bio-hazard! Dexter Blood Slide Suckers: Eat With Caution!

You know what’s really scary? Ghosts and vampires? Not really; they don’t exist. What really freaks me out is plagues, pestilence, serial killers, bio-hazards!

I spent the last week thinking about the boring Martha Stewart lollipops, and how they could be made more scary.  I tried to brainstorm more gruesome fillings but it was just as boring as before.  Then I started thinking of what’s really scary.  Serial killers! I immediately thought of Dexter and his blood slides.

For any of you who aren’t familiar with the show, Dexter is about a serial killer of the same name, who works by day as a forensic analyst for the Miami police department, and by night, cleansing the city of the evil criminals who slip through the cracks of our faulty judicial system.  Every serial killer has to keep his mementos and Dexter’s trophy case, consists of a box of slides, each containing one drop of blood from each victim.

For this years gruesome Halloween treat, I decided to create a trophy case of my own.  I followed the same basic recipe as the Martha one, but I cut mine in half since the slides are much smaller and thinner then her lollipops. Here’s the recipe and directions with a few of my own small changes.

Biohazard Blood Slides

• 1 cup sugar
• 1/3 cup light corn syrup
• 2 Tbs water
• red food dye
• bamboo skewer or tooth pic

Directions

1. Line a few baking sheets with Silpat nonstick baking mats or parchment paper.

2. Bring sugar, corn syrup, and 2 Tbs water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden, 5 to 7 minutes.

3.  Pour the melted sugar mixture in a line down the center of the pan.  Using a skewer or the flat edge of a large knife, spread sugar into a thin flat sheet.  Glass slides are pretty thin, so the thinner the better.  It will also be easier to cut in the next steps.

4.  Once you have the mixture spread into a flat sheet, let it cool and harden for 5-10 minutes.  Once the mixture is hard, pull it away from the mat or parchment.  If its super thin, try not to crack it.

5.  Place the blade of a large knife (not necessarily your best) directly into your burner to heat.  If you have an electric stove, you can use a lighter.  Once the blade is hot, begin to cut your sheets of sugar into strips.  Cut edges to be the length of a real slide.  Its good to have a glass slide to use as a template.

This step can be a bit annoying.  Don’t worry if you break a few, it happens.  Reheat the blade for each cut.  Between each cut, wash your blade off with water to keep the sugar from burning to your blade.  I don’t suggest using your best knife, since this heating and cooling isn’t the best treatment for your chef’s blade.  If the edges are really rough, dip your finger and water and smooth them out.

6.  Lay your cut slides on your baking tray and refrigerate for at least 15 minutes.

7.  Take slides out of fridge.  Using a tooth pic or a bamboo skewer, paint on the blood circle in the center.  You don’t need too much.  A small droplet off the tip of your tooth pic will be enough.  If you put too much on, it will run all over the slide and make a huge mess. Refridgerate again until the dye is dry and you’re done!

You can serve these guys up with a pile of latex gloves to protect the hands while handling these dangerous items or you can serve with tweezers.  Either way, the point comes across clear (with a big bloody red spot in the center. Ha!).

I took a quick visit to the Science Surplus Store hoping to find a wooden slide box. No luck!  So I just got one of the cheesy slide kits which came with a cardboard box to display the slides at an angle.  Maybe for next year, I’ll try to find a box on ebay or something.

One way or the other, even if you don’t know about the show, blood slides are still gross.  You can tell people they are blood samples infected with ebola or something like that.  Biohazards are super scary.  If you don’t believe me, watch season 3 of 24.  Actually you can watch any season of 24, because I think they throw a little Biohazard chemical warefare wherever they can.

ENJOY!

If you liked this, check out my other Halloween themed snacks.
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Help me help you get a 7-Cup Cuisinart food processor! Vote for my Dexter Slides Instructable to win best food item in the Instructables Halloween Contest. If we win, we’ll give away the prize. Except the Dremmel. Ira wants that.  Voting starts Nov. 9!

Chocolate Chip Cookie Dough

Do you ever have those days where you feel engulfed by an irrational depression? Nothing is wrong, but you find yourself looking at your life from a weird angle, and all of a sudden, you feel out of place. I’m totally there today. There’s no reason for it. I haven’t gotten laid off or anything, but I just feel off. All of a sudden the job I enjoy feels like a dead end. I don’t make enough money. I’m not doing a good enough job self promoting, I need to be networking in the blogosphere more. Wah wah. Shut up!

I’m in a slump and I just want to not think about anything for a little while. So, I’m not going to. What am I going to do? Well, not to be too typically girly (something I usually avoid like the plague…does this show how low I’ve stooped?) but, I am totally going to eat a whole batch of chocolate chip cookie dough. Thats right, I am abandoning the Forkables for a spoonful of raw, sweet chewy dough. I don’t care.

OK, I just ate a small bowl of dough. It was good, but now I’m totally feeling sick to my stomach. I think I might puke. I guess I’ll just make the rest of this dough into cookies. I can eat them later.

Chocolate Chip Cookie Dough
care of the Joy of Cooking

• 1/2 c. butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1 c. + 2 Tbs flour
• 1/2 tsp salt
• 1/2 tsp baking soda

1. Cream butter and sugar using mixer.
2. Add egg and vanilla
3. Mix dry ingredients
4. Mix together
5. Eat raw dough until you can’t take it anymore and want to throw up.
6. Bake the rest of the dough at 350 for 8 to 10 minutes or until bottoms are golden brown

You can skip step 5 if you want.

Tip: If the bottoms are golden brown but the tops are super raw (raw is good: means chewy, but super raw isn’t that awesome) flip the cookies over and put them back in the oven for 1 minute to cook the tops a little more. You end up with flat top cookies but thats OK. Its not a beauty pageant. You should see what these guys look like when you get done eating them. Its not pretty.