Nutmeg Log Cookies (with video link)

Finally got #1 done for the Christmas Countdown of 2024! These are different and very tasty :) The original recipe was available on Imperial Sugar's website, but has since been removed. I had it bookmarked and recovered it thanks to the Wayback Machine, yay! Though it is not necessary, I highly recommend the cinnamon imperials (aka red-hots) for decoration and flavor, as the cinnamon really makes the nutmeg pop.

Link to my YouTube "making of the recipe" video: https://youtu.be/T3ygt7_aCtM

Recipe below contains my modifications.

Ingredients:

1/2 c. (1 stick) salted butter, softened

1/2 c. extra fine granulated sugar

1 egg, room temperature

1/2 tsp. nutmeg

2 c. (240g) all-purpose flour

for the frosting--

1/4 c. salted butter, softened

2 1/2 T. heavy cream (you may need slightly more)

2 1/2 c. powdered sugar

1/2 tsp. nutmeg

cinnamon imperials (red-hots)

green tinted frosting

Directions:

1. In the bowl of a stand mixer, cream the butter and sugar together for 3 minutes (to make it light and fluffy).

2. Heat oven to 350°F. Line a baking sheet with parchment.

3. Mix in the egg.

4. Gently fold in the nutmeg and flour (you may have to use your hands) until dough comes together.

5. Divide dough into two equal parts. Roll each half into a log about 1/2" to 3/4" in diameter. Cut into 3" long segments and place on prepared baking sheet (they can be fairly close together).

6. Transfer to oven and bake for 14 min. After removing from oven, transfer immediately to cooling rack to cool completely.

7. For the frosting: Cream the butter in the stand mixer bowl for 3 minutes.

8. Add the heavy cream and 1 c. of the powdered sugar, along with the nutmeg, mix to combine.

9. Gradually add the remaining 1 1/2 c. powdered sugar. You may need to add slightly more heavy cream until mixture is spreadable, yet still mostly stiff consistency.

10. Frost cooled cookies. If desired, use a fork to make the frosting look a bit like the bark of a tree. Add cinnamon imperials and tinted frosting to make holly on each. Enjoy! 

Peanut Butter Oreo Balls (with video link)

Yum, yum, and more yum! #3 in the Christmas Countdown 2024 are these awesome peanut butter Oreo balls! Super easy to make, no baking required--make some now!

Link to my YouTube "making of the recipe" video: https://youtu.be/4T90mGtvKPs

Original recipe credit: https://windykitchen.wordpress.com/2013/02/11/oreo-peanut-butter-truffles/

Recipe below contains my modifications.

Ingredients:

3 c. crushed Oreos (30 cookies)

1 c. creamy peanut butter

1/4 c. light brown sugar (packed)

2 T. salted butter, softened

1/2 tsp. salt

6 T. powdered sugar

12 oz. almond bark squares

colored sugar for decoration, if desired

Directions:

1. In a large bowl, combine the crushed Oreos, peanut butter, brown sugar, butter, salt, and powdered sugar until all ingredients are fully incorporated/blended. (You may have to use your hands to 'knead' the batter together)

2. Form balls that are slightly less than 1 T. each and place on a parchment lined, rimmed baking sheet. Transfer to freezer for at least 30 min.

3. Melt the almond bark squares in a double boiler (or over very low heat in a regular saucepan, stirring constantly). Dip frozen balls in the melted almond bark to coat. Sprinkle with colored sugar.

4. Return to fridge or freezer until coating has hardened. Enjoy!

Almond Chocolate Chip Bars (with video link)

Yummmmm! Christmas Countdown 2024 entry #4 are these scrumptious bars! Super easy and super tasty, give them a try today!

Link to my YouTube "making of the recipe" video: https://youtu.be/Cq_2d5itslM

Original recipe credit: https://www.landolakes.com/recipe/10157/almond-chocolate-chip-bars/

Recipe below contains my modifications.

Ingredients:

1/2 c. sugar

1/2 c. (1 stick) salted butter, softened

2 tsp. almond extract

1 large egg

120g (1 c.) all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. semisweet chocolate chips

for the glaze/topping--

1/2 c. powdered sugar

1 T. salted butter, softened

1 T. milk

sliced almonds

Directions:

1. In the bowl of a stand mixer, beat together sugar, butter, and almond extract.

2. Beat in the egg.

3. Heat oven to 350°F. Grease an 8" x 8" pan; set aside.

4. Add the flour, baking powder, and salt. Blend together until well combined.

5. Stir in the chocolate chips by hand, then spread batter into prepared pan.

6. Transfer to the oven. Bake for 25-30 min, or until golden brown at edges. Remove from oven and cool completely on cooling rack.

7. Make the glaze: In a small bowl, stir together the powdered sugar, butter, and milk until combined and smooth. Pour and spread evenly over the cooled bars. Top with the sliced almonds. Cut into squares, serve, and enjoy!

Olive Oil Roasted Chicken with Carrots and Garlic

Soooo yummy! A bit indulgent, since it uses a large amount of olive oil. However, it's very worth it! And you can strain the leftover/used olive oil to re-use after :) Bonus: it's super easy!

 

Original recipe credit: https://www.alisoneroman.com/recipes/olive-oil-roasted-chicken-caramelized-carrots

Recipe below contains my modifications.

**the version below feeds 4-5 adults; **

Ingredients:

4 lbs. chicken drumsticks

2 small bunches thin carrots with tops, trimmed to 1"

kosher salt and freshly ground black pepper

3 medium heads garlic, sliced in half cross-wise (leave peel intact)

1 large lemon, sliced thinly

1/2 oz. fresh oregano sprigs

1 1/2 c. olive oil

Directions:

1. Heat oven to 325°F.

2. Place the chicken drumsticks in a large (4 qt or bigger) baking dish. Nestle the garlic head halves between/around the chicken pieces, then season with kosher salt and pepper, to taste.

 3. Nestle the carrots, lemon slices, and oregano sprigs among the chicken and carrots. Pour olive oil all over to coat everything in the dish.

4. Transfer to oven and roast for an hour to 1 1/2 hrs, depending on size of your drumsticks (I went nearly the full 1.5 hours). Let rest for 5 minutes before serving. Enjoy!

 

Pecan Pie Balls (with video link)

These pecan pie balls are beyond wonderful...you really gotta make them! And they are rather easy. #5 in the Christmas Countdown 2024...and will be being made at least yearly for us, if not more often :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/tqCoM9ycnJQ

Original recipe credit: https://cooking.nytimes.com/recipes/1015214-pecan-pie-truffles

Recipe as listed below contains my modifications.

Ingredients:

2 1/2 c. whole pecans, finely chopped and toasted

1 c. crushed graham crackers (7 whole 'sheets')

1 c. dark brown sugar (packed)

5 T. unsalted butter

2 T. pure maple syrup

1/2 tsp. salt

1 tsp. vanilla extract

10 oz. dark chocolate, possibly more, depending on size of balls formed (in the video, I used Zoët 70% extra dark chocolate with cocoa nibs, which is wonderful)

~1 tsp. shortening or solid coconut oil

Directions:

1. Combine the chopped pecans and crushed graham crackers in a large bowl. Set aside.

2. In a medium saucepan over medium heat, combine the brown sugar, butter, maple syrup, salt, and vanilla extract, stirring occasionally, until butter has completely melted and mixture is smooth.

3. Pour brown sugar mixture over the reserved pecan/graham cracker mixture. Stir to combine until all dry mixture is incorporated/moistened.

4. Line a rimmed baking sheet with parchment. Form balls by squeezing mixture together, closing your fingers around it. If the mixture does not hold form, stir in another Tablespoon of softened or melted butter. Place on prepared baking sheet.

5. Place baking sheet with balls in the freezer for at least 2 hours. **note: if you want to 'roll' your balls to be more rounded, take them out at the 30 minute mark to roll/form, then return to freezer.**

6. Once balls are frozen, prepare the chocolate by melting it in a double boiler. Stir in the shortening (or coconut oil). **note: alternatively, you can temper the chocolate and not add the shortening**

7. Dip balls in the melted chocolate and return to baking sheet. Allow at least 15 min for the chocolate to 'set' (I put mine in the freezer for a few minutes to speed it along). Enjoy!

No-Bake Marshmallow Muddy Buddies Bars (with video link)

These are quite the mouthful--in title and when consumed lol! Christmas Countdown 2024, entry #7. If you love Rice Krispies treats, these will remind you of them 😊

Link to my YouTube "making of the recipe" video: https://youtu.be/WJzLEDIvQww

Ingredients:

8 oz. vanilla-flavored almond bark

1/4 c. salted butter

10 ounces marshmallows (small or large)

1/2 tsp. almond extract

7 c. Rice Chex cereal

1/2 c. small non-pareils

~2/3 c. powdered sugar

Directions:

1. Line a 13" x 9" baking pan with foil, extend the foil over edges. Spray foil with non-stick cooking spray. Set aside.

2. In a large pan over medium-low heat, melt the almond bark and butter, stirring frequently.

3. Add the marshmallows, vanilla extract, and almond extract. Cook, stirring nearly constantly, until marshmallows melt and mixture is smooth (it takes a bit of time, be patient!)

4. Remove from heat, then add in the rice Chex and non-pareils. Stir to combine/coat.

5. Pour the mixture into the prepared pan. Butter your hands and press mixture to evenly spread it in pan (as best you can). Let stand for at least 1 hour.

 

6. Use the foil to lift out the bars, then cut into small squares/rectangles.

 

7. Place the powdered sugar in a resealable plastic bag. Add the bars a couple at a time and shake to coat. Repeat until all bars are coated (you may need more than 2/3 c, depending on size you cut them to and how heavily you coat them). Serve and enjoy!

Hot Cocoa (from scratch) (with video link)

Christmas Countdown 2024 entry # 8 is an easy-peasy recipe for a holiday indulgence: hot cocoa from scratch! I use a Cocomotion machine to make it. If you don't have one, just heat over medium-low heat on the stovetop, stirring often so that you do not scorch the milk :)

 

Link to my YouTube "making of the recipe" video: https://youtu.be/8zJgH2b9nwE

Ingredients:

3 c. whole milk

4 oz. chocolate shavings (or finely chopped) -- I used 2 oz. dark, 1 oz. semisweet, and 1 oz. milk; use whichever one(s) you like best

3 T. unsweetened natural cocoa powder

6 T. sugar

3/4 tsp. vanilla extract

pinch of sea salt

optional and recommended: whipped cream + a couple cinnamon redhots to top it off!

Directions:

Add ingredients in order to the Cocomotion (or pan on stovetop). Press the 'on' button to run the cycle (or heat, stirring often, over medium-low heat). Pour into mugs, top with whipped cream (and/or toppings of choice) and enjoy!

"Cookie Dough" Trifle (with video link)

Christmas Countdown # 12 is an raw egg-free, raw flour-free "cookie dough" trifle! Doesn't it just make you want to dive right in??

**Note: some of the other ingredients DO contain (cooked) flour and egg, so it is NOT completely egg-free nor flour-free.**

 

Link to my YouTube "making of the recipe" video: https://youtu.be/xCFkL984AEk

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a50270/cookie-dough-trifle-recipe/

Recipe below contains my modifications.

Ingredients:

3 sticks (1 1/2 c.) unsalted butter, softened

1 1/2 c. brown sugar (packed)

1 T. vanilla extract

3 1/4 c. crushed graham crackers (~23 graham cracker "sheets")

1/3 c. milk

1/2 T. kosher salt

2 c. mini chocolate chips (I used semi-sweet, but you could use milk chocolate instead), divided

2 c. heavy cream

5 T. sugar 

1 T. vanilla sugar (can sub regular sugar instead plus a little vanilla extract)

chocolate pudding (I prepared a large box (5.1 oz.) of instant pudding)

Chips Ahoy cookies (original)

decorative sprinkles 

Directions:

1. In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla extract until light and fluffy.

2. Mix in the crushed graham crackers, milk, and kosher salt. 

3. Stir in 1 1/3 c. of the mini chocolate chips by hand.

4. In a large bowl, use an electric mixer to whip the heavy cream with the sugar and vanilla sugar, until stiff and fluffy.

5. Stir in the remaining 2/3 c. of mini chocolate chips into the whipped cream.

6. Begin layering the trifle. Repeat these layers as needed: first layer is the 'cookie dough', second is whipped cream, third is broken up Chips Ahoy cookies, fourth is chocolate pudding.

7. Finish off with a final layer of whipped cream. Place halved Chips Ahoy cookies around the edge, round side up, to outline the bowl top. Throw on desired amount of sprinkles atop the whipped cream.

8. Place trifle in the fridge for at least 2 hours before serving. Enjoy!

Ginger-Cardamom Molasses Cookies (with video link)

# 13 in the Christmas Countdown (on Friday the 13th!) are these awesome cookies! Easy to make, small batch, crunchy outside with soft middle--perfection. Try them today!

Link to my YouTube "making of the recipe" video: https://youtu.be/Sb8zGGS4wss

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/ginger-cardamom-molasses-cookies/

Recipe below contains my modifications.

Ingredients:

3/4 c. unsalted butter, softened

1 c. light brown sugar (packed)

1 large egg, room temperature and lightly beaten

1/4 c. molasses -- do NOT use robust or blackstrap 

270g (2 1/4 c.) all-purpose flour

1 tsp. baking soda

1/2 T. ground ginger

1 tsp. ground cardamom

3/4 tsp. kosher salt

sanding sugar, for coating

Directions:

1. In the bowl of a stand mixer, beat together butter and brown sugar until creamed and fluffy (around 3-4 min).

2. Turn off mixer and add a third of the lightly beaten egg. Mix in on medium speed until combined, then repeat with the remaining thirds of the egg (a third at a time).

3. Add the molasses and mix until combined.

4. In a small bowl, whisk together the flour, baking soda, ginger, cardamom, and kosher salt. Add the flour mixture all at once to the stand mixer bowl. Mix together on low speed until just combined (you may wish/need to finish by hand).

5. Transfer bowl to fridge and let dough dough chill for 30 min.

6. Heat oven to 350°F and line baking sheets with parchment.

7. Shape dough into 1 1/2" balls, then roll in the sanding sugar. Place on prepared baking sheets, spacing balls at least 2" apart (2 1/2" or more is actually better).

8. Bake for 12 min, or until edge are set and golden brown. Let rest on baking sheet for 5 min before transferring to cooling rack to cool completely. Enjoy!

Cookie Butter Balls (with video link)

Watch out--these are seriously amazingly yummy! # 15 in the Christmas Countdown of 2024, great for anytime of the year, though :) And so beyond easy!

Link to my YouTube "making of the recipe" video: https://youtu.be/0pa8npRdx0k

Original recipe credit: https://www.cuisineathome.com/recipes/desserts/no-bake-cookie-butter-balls/

Recipe below contains my modifications.

Ingredients:

1 c. powdered sugar

1/2 c. finely crushed Biscoff cookies (I think I used 7 or 8), plus a little extra for topping

3/4 tsp. kosher salt

1/3 c. Biscoff cookie butter

1/4 c. softened unsalted butter

10 oz. bag of Ghirardelli Vanilla Flavored Melting Wafers

Directions:

1. Line a rimmed small baking sheet with parchment paper. Set aside.

2. In a large bowl, stir together the powdered sugar, crushed Biscoffs, and kosher salt.

3. Add the cookie butter and unsalted butter. Stir to combine as much as you can, will likely have to finish fully incorporating using your hands to press/knead to a cohesive, uniform dough.

4. Shape dough into 1" balls and place on the prepared baking sheet. Place in the freezer for at least 15 min (I went slightly over an hour).

5. Once the freezing time is up, heat/melt the vanilla melting wafers according to the package directions (I used microwave). Dip the dough balls individually in the melted wafers, being sure to coat all over.

6. Place coated balls back on the baking sheet and sprinkle (if desired) with a bit of crushed Biscoffs.

7. Place the coated balls in the fridge for 15 min to set the coating before serving. Enjoy!

Chocolate Topped Pistachio Pound Cake (with video link)

#17 in the Christmas Countdown this year is this very delicious cake!

Link to my YouTube "making of the recipe" video: https://youtu.be/Gym2P-fhbx0

Ingredients:

240g (2 c.) all-purpose flour

1/2 tsp. baking powder

1/2 tsp. sea salt

1/2 c. pistachios, roasted and finely ground

1 c. extra fine granulated sugar

2 T. honey

1 c. unsalted butter, softened

1/2 T. vanilla extract

1/2 tsp. almond extract

3 eggs

1/2 c. sour cream

for the topping--

3 T. cocoa

2 T. unsalted butter, melted

1 c. powdered sugar

2-3 T. hot water

1/4 c. chopped pistachios, for garnish

Directions:

1. Heat oven to 325°F. Grease a 9" x 5" loaf pan, then dust with flour.

2. In a small mixing bowl, whisk together flour, baking powder, salt, and pistachios. Set aside.

3. In the bowl of a stand mixer, beat together sugar, honey, butter, vanilla extract, and almond extract until creamy and fluffy.

4. Mix in the eggs one at a time.

5. Mix in the flour mixture and sour cream in alternations.

6. Once well combines, pour batter and spread into the prepared loaf pan. Transfer to oven and bake for 1 hour (possibly more--until it passes the 'toothpick' test).

7. Let cake cool completely in pan.

8. For the topping: in a small mixing bowl, combine the cocoa, butter, and powdered sugar. Stir in the hot water 1 T. at a time until desired consistency is reached.

9. Spread or drizzle the chocolate topping over the top of the cooled cake, then sprinkle the chopped pistachios atop. 

10. Refrigerate for 30 minutes before slicing and serving.

Gingerbread Custard-Style Ice Cream (with video link)

# 18 in the Christmas Countdown is here! It was going to be # 19, but as explained in the video, I foolishly tried to rush, didn't cool the mixture enough, and caused a significant delay to the process. Anyway, it's finally done and it's delicious!

Link to my YouTube "making of the recipe" video: https://youtu.be/KVRvwatrH2k

Original recipe credit: https://www.cookiedoughandovenmitt.com/gingerbread-ice-cream-3/

Recipe below contains my modifications.

Ingredients:

5 egg yolks

1 c. light brown sugar, packed

1 tsp. vanilla bean paste

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

3 c. heavy cream

1 c. whole milk

3 T. molasses

3 Little Debbie soft gingerbread cookies, finely chopped

sprinkles

Directions:

1. Make sure your ice cream maker/machine is ready for when you will need it in step 9.

2. Place egg yolks in a large, heatproof bowl and set aside.

3. Add the brown sugar, vanilla bean paste, cinnamon, ginger, and cloves to a medium saucepan. Whisk/stir to combine.

4. Place saucepan over medium heat. Pour in the heavy cream, milk, and molasses. Whisk to combine and keep whisking occasionally, until mixture just begins to simmer/barely boil.

5. Remove pan from heat. Take a ladle-full of the hot mixture and slowly stream it into the bowl with the egg yolks, whisking constantly as you do so. Repeat with a second ladle-full of the hot mixture.

6. Pour the egg yolk mixture into the saucepan with the rest of the hot mixture. Return to the stove over medium-low heat. Stir with a wooden spoon near constantly (not vigorously, just enough to keep bottom of pan from scorching). Cook until mixture has thickened to the point that it "coats" the back of the wooden spoon (this was around 6 min for me). Remove from heat.

7. Strain the mixture through a fine strainer into a large, heatproof bowl. Let cool to room temperature on the counter (or better yet, a cooling rack), stirring occasionally to make sure the top does not form a 'skin'.

8. Once the mixture has reached room temperature, cover with plastic wrap (I push it down into the bowl to just cling to the surface, but you don't have to), and place in the fridge for at least 2 hours, or up to overnight.

9. When it is completely chilled, pour into your ice cream maker/machine freezer bowl and turn it on. For mine (Cuisinart ICE 21P1), I ran it for 15 min.

10. At the 15 min mark, add the chopped gingerbread cookies and sprinkles. Let run for 2-3 additional minutes, then pour mixture into a freezer container.

11. Freeze for at least 2 hours before serving (I went overnight). Enjoy!

Flourless Almond Butter Cookies (with video link)

#20 in the Christmas Countdown is this quick recipe for a small batch of yummy cookies: flourless almond butter cookies...dipped in melted chocolate...with some flaky salt and sprinkles...mmm!

Link to my YouTube "making of the recipe" video: https://youtu.be/ba4aRJmFIGA

Original recipe credit: https://crisco.com/recipes/flourless-almond-butter-cookies/

Recipe below contains my modifications.

Ingredients:

1 c. almond butter

1 c. light brown sugar (packed)

1 egg

1/2 tsp. vanilla extract

1 c. semi-sweet chocolate chips

~1 T. butter flavored shortening

flaky/coarse sea salt

sprinkles

Directions:

1. Heat oven to 350°F and line a baking sheet with parchment.

2. In a medium bowl, stir together almond butter, brown sugar, egg, and vanilla extract until well combined.

3. Use a cookie scoop (3 T size if you have such) to portion out dough onto prepared baking sheet, spacing portions 2" apart.

4. Bake for 10-12 min (I went the full 12), until edges are starting to get a tiny bit browned.

5. Let the cookies cool completely on the baking sheet.

6. When the cookies have cooled, place the chocolate chips and shortening in a small, microwave-safe bowl. Heat in microwave in small bursts (around 15-20 sec, depending on your model), stirring after each, until chocolate is melted completely and smooth.

7. Dip each cookie about halfway into the chocolate, then place on a rack. Top with a small amount of the flaky salt and some sprinkles. Enjoy!

Christmas Dice / Shortbread Bites (with video link)

Happy National Dice Day! And Happy National Cookie Day! At #22 in the Christmas Countdown, these cute little cookies are a great treat, especially because you can make a small batch and don't need any eggs (a bonus right now with the high prices). As you can see, I only made a few dice--which turned out okay, apart from the nonpareil color bleed into the dough lol.

Link to my YouTube "making of the recipe" video: https://youtu.be/ScxZGnYBQUA

Original recipe credit: https://www.landolakes.com/recipe/6705/christmas-shortbread-tidbits/

Recipe below contains my modifications.

 

Ingredients:

 

1/2 c. salted butter, softened

1/4 c. sugar

1/4 tsp. almond extract

1 1/4 c. all-purpose flour

1/4 tsp. salt

1 1/2 T. non-pareils

 

Directions:

1. Heat oven to 325°F.

2. In the bowl of a stand mixer, cream together the butter, sugar, and almond extract.

3. Add the flour and salt and mix in at low speed.

4. Stir in the non-pareils by hand. 

5. On a work surface (parchment works well), pat the dough into a rectangle that is about 1/2" thick.

6. Cut the dough into "dice". Decorate dice on exterior with non-pareil "pips".

7. Place on a parchment lined baking sheet and transfer to oven. Bake for 15-16 min. Let cool, then enjoy!

Cinnamon Chip Snickerdoodles (with video link)

Christmas Countdown #23 -- these are soooooo good!!! I love snickerdoodles already, but these are a whole new level! Definitely will be making these again (and again).

Link to my YouTube "making of the recipe" video: https://youtu.be/vqjreMjvzZk

In the video, I express concern about the ratio of the cinnamon to sugar in the original recipe and added more sugar. This is a good choice in my opinion, but the original would also work fine. I am listing my recommended amounts below.

Enjoy!

Original recipe credit: https://www.hersheyland.com/recipes/cinnamon-chip-snickerdoodles.html

Recipe below contains my modifications.

Ingredients:

330g (2 3/4 c.) all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

1/2 c. butter-flavored (or regular) shortening

1 stick (1/2 c.) salted butter, softened

1 1/2 sugar

2 eggs

10 oz. cinnamon chips

for the coating--

1/4 c. sugar

1 T. cinnamon

Directions:

1. Heat oven to 400°F. Line baking sheets with parchment and set aside.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer, cream together the shortening, butter, and sugar.

4. Beat in eggs.

5. Gradually mix in reserved flour mixture, then stir in cinnamon chips by hand.

6. Stir together the sugar and cinnamon in a small bowl. Form dough into slightly larger than 1" balls and roll to coat in the cinnamon-sugar mixture.

7. Place dough balls on prepared baking sheets, spacing the balls at least 1 1/2" apart. Transfer to oven and bake for 8-11 minutes. 

8. After removing from oven, let cool on baking sheet for 1 minute before transferring cookies to wire rack to cool completely. Enjoy!

Chocolate Mint Crinkle Cookies (with video link)

Welcome to this year's Christmas countdown! First one (#24) are these tasty gems. They are delightfully chocolatey and minty--excellent balance of both. Plus a gently crispy outside and chewy inside--mmm!

Link to my YouTube "making of the recipe" video: https://youtu.be/tjz31gUhaT0

Original recipe is from the Easy Everyday Cooking card collection.

Recipe below contains my modifications.

Ingredients:

3/4 c. dark brown sugar

6 T. butter (I used salted, think you could sub unsalted)

1 T. water

1 c. semi-sweet chocolate chips

1 egg

1 1/2 c. (180g) all-purpose flour

5/8 tsp. baking soda

1/4 tsp. salt

1/2 tsp. mint extract (could sub peppermint extract)

powdered sugar, for coating

Directions:

1. Heat oven to 375°F. Line baking sheets with parchment and set aside.

2. Add the dark brown sugar, butter, water, and chocolate chips to a large, microwave-safe bowl. Heat in microwave in short bursts (15-20 sec, possibly more or less depending on your model) and stir after each burst, until melted and smooth.

3. Let the mixture cool for a couple of minutes, then add the egg. Using an electric mixer, beat in the egg until well combined.

4. Sift together the flour, baking soda, and salt in a small bowl. Add this dry mixture to the chocolate mixture and beat with electric mixer until just combined.

5. Beat in the mint extract.

6. Place the powdered sugar in a small bowl. Form 1" balls of the chocolate dough and roll in the powdered sugar to coat.

7. Place the coated dough balls on the prepared baking sheets, spacing the balls around 2" apart.

8. Bake for 10 min, then remove and let rest on the sheet for around 4-5 min before transferring to wire racks to cool completely. Enjoy!

Chicken Marsala with Ravioli (with video link)

Soooo delicious! I've made this recipe a couple of times now, really love it! It's from a cookbook-let that I really enjoy trying recipes from. Here's my version, modified from the one in the book.

Link to my YouTube "making of the recipe" video: https://youtu.be/30KEKqSfCpU

Note: I have modified the directions slightly from what is shown in the video, as I plan to do it this way going forward (additional Marsala wine).

Ingredients:

5 T. olive oil, divided

1 lb. chicken breast (or thighs), cut up in bite-size pieces, seasoned with salt and pepper

flour for coating the chicken pieces

9-12 ounces frozen, small cheese ravioli 

2 oz. prosciutto, chopped

8 oz. button mushrooms, sliced

2 T. chopped/minced shallot

3/4 c. dry Marsala, divided

3/4 c. chicken broth

~2 T. fresh sage, chopped 

2 T. butter

2 T. parsley, chopped

salt and pepper, to taste

 

Directions:

 

1. In a large skillet, heat 3 T. of the olive oil over medium-high heat. Coat chicken pieces in flour (I suggest putting flour and chicken in a zip top plastic bag and shaking), then place in the skillet. Cook until browned all over, around 5 min. Transfer chicken pieces to a plate.

2. Meanwhile, prepare the ravioli according to package directions and set aside.

3. After all the chicken is cooked, add the prosciutto to the pan and cook for 1 min. Transfer to the same plate as the chicken.

4. Add remaining 2 T. of olive oil to the pan, let heat for a moment, then add the mushrooms to the pan. Cook until starting to brown a little, around 3-4 min.

 

5. Add the shallot to the pan. Cook for around 1 min.

6. Deglaze the plan with 1/2 c. of the Marsala. Stir and scrape up browned bits. Let cook for 2-3 minutes.

7. Add the chicken broth to pan and stir to combine. Bring to a simmer, then return the chicken mixture to pan. Stir in the remaining 1/4 c. of Marsala, followed by the sage. Let cook for 1 minute.

8. Remove from heat, then stir in the reserved cooked ravioli, followed by the butter. After the butter has melted into the sauce, stir in the parsley. Season with salt and pepper. Serve up and enjoy!

Steak au Poivre Soup (with video link)

'Steak au poivre' means 'pepper steak', and if you've ever had it, you know how wonderful it is. If not, do note that 'pepper' being in the title indicates this has pepper (specifically, crushed peppercorns) as a main feature. It's quick enough for a weeknight if you have the ingredients all prepped, but I put it in my 'special/involved dinners' playlist since it has steak (special) and with the prep included, takes a little time (though not too much).

Link to my YouTube "making of the recipe" video: https://youtu.be/3pz4jbIVi14

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a40398431/steak-au-poivre-soup-recipe/

 

Ingredients:

 

3 T. whole black peppercorns

1 lb. filet mignon, sirloin, or other steak (I used a strip steak and T-bone (de-boned))

kosher salt

1/4 c. + 2 T. olive oil

4 T. butter

2 thyme sprigs, plus 1 T. chopped leaves

2 shallots--1 chopped finely, 1 sliced in rings

3 cloves garlic, finely chopped

1/4 c. all-purpose flour

1/4 c. Cognac or brandy (I used the latter)

5 c. low-sodium beef broth

1 1/2 lb. yellow potatoes, cut in small chunks

1 c. heavy cream

2 T. Worcestershire sauce

 

Directions:

 

1. Crush/grind peppercorns coarsely. Season steak(s) all over with kosher salt and as much of the crushed peppercorns as you can (I had like a teaspoon leftover). Press the peppercorns into the meat.

 

2. In a very large skillet or Dutch oven over medium-high heat, heat 2 T. of the olive oil until shimmering. Cook steaks for 3 minutes, then flip. Add the butter and the thyme sprigs to the pan. Cook steak for 3 minutes more, using the butter to 'baste' the steak as it continues cooking.

3. Transfer steaks to a cutting board and cut heat. Strain the oil/rendered fat in the skillet and reserve. Wipe skillet 'clean' and return reserved strained oil to skillet.

4. Return skillet to stove over medium heat now and add the chopped shallot. Cook, stirring often, until beginning to soften (around 2 min.)

 

5. Add the garlic and the thyme leaves. Cook, stirring constantly, for 1 minute.

6. Add flour and stir constantly for 2 minutes.

7. Switch to a whisk and carefully add the brandy. Whisk it in, followed by slowly whisking in the beef broth.

8. Add the potatoes and bring to a simmer. Let simmer for 15-20 minutes, until they are tender.

9. While potatoes cook, in a small pan, heat the 1/4 c. of olive oil over medium heat. Add shallot slices/rings and let cook for around 2-3 minutes, until oil starts to bubble. Reduce heat to medium-low and cook for additional 4-5 minutes, until shallots are golden brown. Drain them on a paper-towel lined plate, season lightly with salt, and set aside.

10. Back in the skillet with the potatoes, reduce the heat to low and stir in the heavy cream and Worcestershire sauce. Cook, stirring often, for around 5 minutes.

11. Cut steak into cubes and add to the skillet, along with any accumulated juices. Stir to coat. Let cook for 1 minute.

12. Ladle soup into bowls, top with crunchy shallots, and enjoy!

 

Chicken Cotija (with video link)

Yum!! I was nervous about making this, based on how the comments section for the original was. Very glad I followed what they said plus my own instincts for modifications, as this turned out delicious! Highly recommend, especially with the Mexican potatoes (also in same video).

Link to my YouTube "making of the recipe" video: https://youtu.be/4E--_NSKLe4

Original recipe credit: https://www.allrecipes.com/recipe/99970/chicken-cotija/

Recipe below contains my modifications.

Ingredients:

2 boneless, skinless chicken breasts (around 1 lb total weight), each sliced into 2 thinner pieces

salt and pepper, to taste

~1 T. canola oil

8 oz. tomato sauce

1/4 oz. (28g) taco seasoning

2 T. shredded/grated Cotija cheese

~1/4 c. shredded Mexican cheese blend

Directions:

1. Heat oven to 350°F. Lightly coat an 8" x 8" glass baking dish with non-stick cooking spray.

2. Season the chicken with salt and pepper. In a sauté pan over medium-high heat, heat the oil, then add the chicken. Cook until browned on both sides. Place the browned chicken breasts in the prepared baking dish. 

3. In a small bowl, combine the tomato sauce and taco seasoning, then pour over the chicken breasts. Top with the Cotija cheese and the Mexican cheese blend.

4. Bake for 20-30 min, until chicken is fully cooked. Enjoy!

Mexican Potatoes (with video link)

These are a perfect side dish to do with your Mexican main dish! Or maybe even just have by themselves, we liked them that much 😁

Link to my YouTube "making of the recipe" video: https://youtu.be/4E--_NSKLe4

Original recipe credit: https://www.crowdedkitchen.com/crispy-roasted-mexican-potatoes/

Recipe below contains my modifications.

Ingredients:

1.5 lbs. red potatoes, diced in 1" cubes

1 T. canola oil

1 T. cornstarch

3/4 tsp. kosher salt

1 tsp. chili powder

3/4 tsp. dried oregano

1/2 tsp. cumin

1/4 tsp. coriander

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/8 tsp. cayenne

Directions:

1. Place potatoes in a bowl, cover them with water, let them set for a couple of minutes, then drain. Repeat until the water becomes mostly clear (usually twice or thrice is enough). Let drain in a colander or spread out on a towel.

2. Heat oven to 400°F. Line a baking sheet with parch

3. In a large bowl, toss potatoes with the canola oil.

4. In a small bowl, combine the remaining ingredients (cornstarch through cayenne). Stir to combine.

5. Add the spice mixture to the potatoes bowl and stir until evenly coated.

6. Spread potatoes onto prepared baking sheet in an even layer. Bake for 35-40 min; stir once or twice during the baking. Enjoy!

Crème Fraîche Chicken Breasts (with video link)

This is very delicious and easy to make! Pairing it with simple roasted potatoes (as I did in the video) is highly recommended :) Enjoy!

Link to my YouTube "making of the recipe" video: https://youtu.be/CW9oX0Ev2GI

Original recipe credit: https://www.pardonyourfrench.com/chicken-breasts-in-creamy-mushroom-sauce/

Recipe below contains my modifications.

Ingredients:

2 lbs. boneless chicken breasts

~1 T. lemon juice

~1/4 tsp. salt

6 T. butter

1 medium yellow onion, sliced

8 oz. cremini (or button) mushrooms, sliced

1/2 c. chicken stock

200g crème fraîche

~1/2 tsp. coarse ground black pepper

fresh chopped parsley (curly or flat), to taste

Directions:

1. Prepare the chicken breasts: pat them dry, then rub the lemon juice all over/into them. Season with salt, then place in fridge for 2 hours.

2. In a large skillet, melt the butter over medium to medium-high heat. Add the onion and cook, stirring occasionally, until onion has started to soften (~3-4 min).

3. Add the mushrooms to the pan. Cook, stirring occasionally, for around 4-5 min, until mushrooms have softened but not browned.

4. Transfer onion and mushroom mixture to a bowl, using a slotted spoon.

5. Place the chicken breasts in the pan and cook for around 6-7 min per side, possibly more, depending on thickness of cut, until they are cooked completely through.

6. Transfer the mushroom mixture back to the pan. Add the chicken stock and stir to combine, scraping bottom as you do so.

7. Add the crème fraîche to the pan and stir to combine. Season with pepper and parsley, stir to combine. Let cook for around 2-3 minutes for flavors to meld.

8. Serve with desired side and enjoy!

Pork Chops with Arugula Pesto (with video link)

I love pesto and had some extra arugula to use up, so I decided to give this recipe a try. Glad I did--the pesto is not only great on the pork chops, but also tasty on toasted bread! I think it would be great on many foods, actually.

Link to my YouTube "making of the recipe" video: https://youtu.be/SOY6oZkms5M

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/recipes/a45872/pork-chops-arugula-pesto-roasted-cauliflower-recipe/

Recipe below contains my modifications.

Ingredients:

2 c. baby or regular arugula (just kind of lightly 'stuffed' in the cup)

1 c. fresh basil leaves

2 cloves garlic

1/4 c. walnut pieces

1 tsp. lemon zest

1 tsp. lemon juice

1/2 c. olive oil, plus extra for cooking the pork chops

1/2 tsp. salt, plus extra for seasoning the chops

1/4 tsp. pepper, plus extra for seasoning the chops

bone-in pork chops (you will have a lot of pesto, so make as many chops as you need!)

Directions:

1. To the bowl of a food processor, add all ingredients except the pork chops. Pulse until a paste-like texture has formed.

2. Season the pork chops all over with salt and pepper.

3. Heat a large cast-iron skillet over med-high heat. Add some olive oil (I did not measure on this). Once it is shimmering, add the pork chops to the skillet.

4. Cook pork chops around 5 min per side (this depends on thickness of the chops); they should be 145°F internally.

5. Serve pork chops topped with pesto and enjoy!

Fresh Mint Cookies (with video link)

Got lots of fresh mint to use up? Or just really like mint cookies? These cookies are just what you need! Despite the amount of mint, they are not overly/majorly minty.

Link to my YouTube "making of the recipe" video: https://youtu.be/t7MUFDx7h0o

Original recipe credit: https://www.tasteofhome.com/recipes/delicate-mint-thins/

Recipe below reflects my modifications.

Ingredients:

1/2 c. salted butter, softened

1/2 c. sugar

1 large egg yolk

1/2 tsp. vanilla extract

180g (1 1/2 c.) all-purpose flour

1/2 T. baking powder

1/8 tsp. salt

3 T. milk (I used whole, could also use 2%)

28g (1 oz.) fresh mint leaves

~ 6 oz. dark chocolate (I used Ghirardelli 70% cacao)

~1 tsp. shortening

Directions:

1. In the bowl of a stand mixer, cream butter and sugar.

2. Beat in the egg yolk and vanilla extract.

3. In a small bowl, combine the flour, baking powder, and salt.

4. In alternations, gradually add the flour mixture and the milk, beating well after each addition.

5. Using a wooden spoon, stir in the fresh mint by hand.

6. Shape the batter into 2 logs, around 8" each. Wrap each in plastic wrap and place in fridge to chill for 2 hours.

7. Once dough has chilled, heat oven to 350°F. Slice logs into 1/4" rounds and place on non-stick or parchment lined baking sheets, spacing cookies around 1" apart.

8. Bake for 8-12 min, until golden brown at edges (I had to go 12 min), then transfer to cooling rack to cool completely.

9. Once cooled, melt the chocolate in a double boiler (or very carefully in a microwave) and stir in the shortening. Dip cookies to coat about halfway on each and place back on rack to let chocolate set. Once it sets, enjoy!

Slow Cooker Balsamic Short Ribs (with video link)

Mmmm mmm mmm these are ever yummy! 10+/10 for sure. 

Link to my YouTube "making of the recipe" video: https://youtu.be/TmStLHrd-A0

Original recipe credit: https://www.eatingwell.com/recipe/268703/slow-cooker-balsamic-short-ribs/

Recipe below contains my modifications.

*pardon my dust, will have this entry finished soon!*

Ingredients:

2 1/2 to 3 lb. beef short ribs (English/thick cut), seasoned with kosher salt and black pepper

2 T. olive oil, divided

1 medium onion

2 T. tomato paste

2 cloves garlic, chopped

a few sprigs of fresh thyme

1 c. balsamic vinegar

1/2 c. low sodium beef broth

2 T. cornstarch

1/4 c. water

chopped fresh parsley, to taste

Garlic Butter Steak Bites (with video link)

Very yum! And so super-duper easy...dinner is ready very quickly! In the video, I mentioned the veggies side...but now that it's two years later, I'm not sure what recipe I used for those, my apologies 😖

Link to my YouTube of preparation: https://youtu.be/PDdwLQqLZKQ

Original recipe credit: https://www.foodandwine.com/recipes/garlic-butter-steak-bites

Recipe below contains my modifications.

Ingredients:

2 lbs. of steak, cut in 1" cubes (I used de-boned t-bone steak in the video, could use any other good grilling-type steak, I believe)

2 tsp. kosher salt, divided

1 tsp. coarse ground black pepper, divided

2 T. canola oil

5 medium garlic cloves, finely chopped

1/3 c. dry Vermouth

4 T. unsalted butter, cubed (you can just cut it in small chunks, no need to get perfect sized/shaped cubes)

2 tsp. Worcestershire sauce

~1 T. finely chopped fresh Italian parsley

Directions:

1. Sprinkle the steak all over with 1/2 T. of the kosher salt and 1/2 tsp. of the pepper. Note: in the video, I accidentally labeled it 1/2 tsp instead of 1/2 T. for the kosher salt, oops!

2. Heat a cast-iron skillet over medium-high heat. Add the canola oil to the skillet. Once it is shimmering, add half the steak pieces to the skillet, being careful to leave space around each piece. Let cook undisturbed for at least 1 minute, then turn steak and repeat on each side (cook to your liking on the done-ness).

3. Transfer steak to a bowl/plate, then repeat process for the remaining half of the steak pieces.

4. Reduce heat to medium, then add garlic to the skillet and cook, stirring constantly, for about 30 seconds.

5. Deglaze the plan with the dry Vermouth, scraping the browned bits as it cooks for about 1-2 minutes (it says for the sauce to be reduced to about 3 T.; I just guessed on when this was, did not measure).

6. Remove pan from heat. Stir in the butter until melted and creamy, then add the Worcestershire sauce and remaining 1/2 tsp. kosher salt and 1/2 tsp. pepper.

7. Return the steak bites to the pan, along with any accumulated juices, and stir to coat in the sauce.

8. Sprinkle all over with parsley and stir again. Serve and enjoy!

"Champagne" Shrimp Pasta (with video link)

I put Champagne in quotes because I didn't make this with actual Champagne, just sparkling wine. But "Sparkling Wine Shrimp Pasta" doesn't have the same ring to it, n'est-ce pas? At any rate, this was very good, 9/10. Definitely needs to be generously seasoned with salt and/or perhaps use some chicken broth instead of all sparkling wine as the base for the sauce. I also would use at least 8 oz. of mushrooms, perhaps as much as 12. 

Update: this makes a lot of servings, so there were leftovers. And it was much better leftover! I added a little cream to bring back the sauce and it was great.

Link to my YouTube "making of the recipe" video: https://youtu.be/MwOh-OUvCfE

Original recipe credit: https://iamhomesteader.com/champagne-shrimp-pasta/

Recipe below contains my modifications.

Ingredients:

8 oz. (dry weight) angel hair pasta, cooked according to package directions; reserve 1 c. cooking water

1 T. olive oil

2 T. butter

8-12 oz. baby bella or button mushrooms, sliced

2 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. pepper

1 lb. medium shrimp, peeled, deveined, tails off

1 1/2 c. dry sparkling wine (white) *note: could sub 1/2 c. chicken broth and 1 c. wine*

3 chestnut-sized shallots, thinly sliced

1/2 c. quartered cherry tomatoes

1 c. heavy cream

1/4 c. freshly grated Parmesan cheese, plus extra for garnish/serving

2 T. chopped fresh parsley

salt & pepper, to taste

Directions:

1. Remember to reserve 1 c. of the pasta water when draining the cooked pasta.

2. In a large skillet over medium-high heat, heat the olive oil and melt butter with it.

3. Add the mushrooms to the skillet. Cook until tender, around 5-6 minutes, stirring occasionally.

4. Add the garlic, kosher salt, and pepper. Cook for 1 minute, stirring frequently.

5. Add the sparkling wine to the pan and bring to a simmer, then use a slotted spoon to transfer mushroom/garlic mixture to a bowl or plate and set aside.

6. Add the shrimp to the pan. Cook for 3-5 minutes, or until shrimp are cooked through. Use a slotted spoon to transfer the shrimp to same bowl with the mushroom mixture.

7. Add the shallots and tomatoes to the skillet. Cook until liquid has reduced to around 1/2 c. (about 8-10 min).

8. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and keep it there for around 2 minutes. Begin adding small amounts of the reserved pasta water until sauce reaches desired thickness (I think I used around 1/3 c. total).

9. Return the mushroom/shrimp mixture to the pan and stir to combine. 

10. Stir in the parsley and season with salt and pepper, to taste. 

11. Combine sauce and cooked pasta until pasta is well coated. Serve with extra Parmesan and enjoy!

S'mores Bars

Where has this dessert been all my life?? So very yum!! 10+/10!

Link to original recipe: https://www.foodandwine.com/recipes/smores-bars-marshmallow-meringue

Recipe below contains my modifications.

Ingredients:

bottom layer--

3 c. finely crushed graham crackers

1 1/2 sticks (12 T.) unsalted butter, melted

2 T. light brown sugar (packed)

1/4 tsp. fine sea salt

middle layer--

1 stick cold, unsalted butter, cut in large pats

4 oz. unsweetened chocolate, broken into pieces

1 1/4 c. sugar

2 tsp. vanilla extract

1/4 tsp. fine sea salt

2 large eggs, room temperature

1/2 c. all-purpose flour

top layer--

3 large egg whites

3/4 c. sugar

1/2 tsp. vanilla extract

1/4 tsp. cream of tartar

Directions:

1. For the bottom layer: Heat oven to 350°F. Line a 9" square baking pan with aluminum foil, with overhang on at least 2 sides. 

2. In a medium bowl, mix all bottom layer ingredients together (graham crackers, melted butter, brown sugar, and sea salt) until well combined (it will be a crumbly texture). Press crumbs  into prepared baking pan in an even layer. Bake for 8-10 min, until lightly browned. Let cool completely.

3. For the middle layer: Heat oven to 350°F. In a double boiler, melt and stir together the butter and chocolate, until smooth and completely combined.

4. Remove top pan from the double boiler (to remove from heat). Whisk in the sugar, vanilla extract, and sea salt. Then whisk in the eggs until smooth, followed by the flour, stirring until just combined.

5. Pour the chocolate mixture and spread evenly over the cooled bottom layer. Bake for 25 minutes; edges will be set, middle will be slightly jiggly. Let cool completely.

6. For the top layer: Heat broiler (hi) with rack 8" from boiler. Broil for 1 min, just enough to brown the tips. (Alternatively, this could be done with a kitchen torch.)

Chicken Cordon Bleu En Croûte

Fancy dinner that's not terribly time-consuming? Yes, it does exist, and it's this very recipe! This is soooo very tasty, absolutely wonderful.

Original recipe credit: https://railroadwifeintexas.wordpress.com/2018/02/17/chicken-cordon-bleu-en-croute/

Recipe below contains my modifications. We made this for 5 people, thus the ingredients reflect this.

Ingredients:

5 portions of boneless, skinless chicken breasts (around 5-6 oz. each), pounded to around 1/2" thick, around 4" x 3" each

salt and pepper, to taste

~1 T. olive oil

1 T. butter

2 sheets puff pastry dough (you will not use all of this; we made cinnamon twists out of the remainder), rolled out to around twice its size (for each)

10 slices Swiss cheese (we tried to slice from a chunk of Swiss, came out on the thick side, so I'm approximating here)

5 slices Black Forest ham (from deli counter; we used Kretschmar brand, sliced thickness level 3)

1 egg beaten with 1 T. water

for the pan sauce--

2 T. butter

1 small shallot, minced

2 T. all-purpose flour

1/2 c. Chardonnay (we used Barefoot)

3/4 c. chicken broth

1 tsp. fresh thyme leaves, chopped

Directions:

1. Heat oven to 400°F. Line a large, rimmed baking sheet with parchment and set aside.

2. In a large skillet, heat the olive oil and butter together over medium to medium-high heat. Brown the chicken pieces in batches (do NOT crowd!), around 3 min. per side (they do not have to be cooked all the way through). Transfer to a plate and do NOT clean the skillet.

3. Cut each puff pastry sheet into fourths. One each fourth, place a slice of the ham, 2 slices of the Swiss cheese, and one of the pieces of chicken. Pull the edges of the dough up/over/around to cover everything and press to close/seal as best you can (don't worry if there are some little holes/cheese poking through/whatever). Place each on the prepared baking sheet.

4. Brush the tops of the dough of each "package" with the beaten egg/water mixture. Transfer to oven and bake for 30 minutes, or until golden brown. After removing from oven, let cool for 5 minutes on baking sheet.

5. While the chicken is baking, about 15 minutes before it is done, start the sauce. Return the chicken skillet to medium heat and add the butter (from the sauce ingredients list). Once it is heated, add the shallot and cook until softened and slightly browned.

6. Add the flour and cook, stirring constantly, for around 1 minute. Add the wine to deglaze the pan, scraping the browned bits up as you stir.

7. Add the chicken broth and continue, cooking and stirring until reduced by around half.

8. Serve the sauce alongside the baked chicken and enjoy!