Chocolate Peppermint Bark Cookies

I'm back!  Over two months since the baby was born and nary a post to be seen.  The silence is not indicative of a lack of cooking but rather a shortage of time in which to photograph and write up the recipes.  I've missed the blogosphere though and have several half-finished posts that I started back in September, as well as a whole slew of new dishes I want to share.

I'm in CT for a month, so with all the extra hands around I really have no excuse not to blog.  As part of the holiday festivities, my mom and I went to a cookie swap on Friday night.  I've always wanted to go to a Christmas cookie swap party because I feel it's a true sign that I am now a grown-up.  It was wonderful to catch up with so many Norfolk residents and sample over a dozen different kinds of cookies.  There were the usual suspects - thumbprints, gingerbreadmen (is that really all one word?), shortbread, and some more exotic types such as chocolate hazelnut.  There was also English toffee that gives my maple toffee a run for its money.  When I got home, I ate small bites out of our loot and then left them on the plate in the hopes that the rest of my family would finish them off.  Too bad, or maybe good?? that Rainier is not on solids yet.

I have a weakness for peppermint bark this time of year.  Something about the combination of white and dark chocolate with mint and crushed candy cane just shouts happy holidays to my soul.  So when I saw this recipe for Chocolate Peppermint Bark Cookies, it seemed perfect.  The cookies were good and more festive than chocolate chocolate chip.  I made the mistake though of mixing in peppermint bark that was more fudge-like and the chocolate and candy canes melted into the cookies instead of remaining in chunks.  So my one piece of advice is to make sure the peppermint bark is hard enough to snap, and does not need to be scooped out of the dish:) 

Late night cooking in my pajamas.

Here is where I shamelessly post cute pictures of my baby.  I know everyone thinks their baby is the cutest in the world, but oh my goodness that smile is just too much!

Today Rainier rolled over once by himself.  That was probably the most amazing thing I saw all day.  

Happy Holidays everyone and I am looking forward to posting here more frequently.

Good Cheer and Ginger Cookies

The best glazed Ginger Cookies in the world

The Madrona Tree - a natural eatery in Arlington, Massachusetts

Dear Friends,

          I ventured off to Arlington Massachusetts the other day and meandered through the historical town while my daughter had a girlfriend visit with her friends. Arlington is best known for its part in the American Revolution and Paul Revere's famous midnight  ride to alert the colonists that the "British are coming". Unfortunately, it is also known as the place where the minutemen ambushed the British soldiers on their retreat from Lexington and Concord, not a pleasant encounter for either side. But what is great about history is that it is always being created and today Arlington is known for having the best ginger cookies in the world, at least if I have I say in it. On a chance, I stopped to eat at the Madrona Tree, an inviting funky natural eatery that proudly displays the logo, " eat like you give a damn". How could I walk by that? My Carrie grilled cheese, pesto, and tomato sandwich was delicious but it was the dessert that caught my attention; soft oversized ginger cookies with big hunks of real ginger. I was told it belonged in the owner Tanya's  family for generations but she kindly shared this treasure so we all could enjoy this treat during the holiday. From all us to all of you at the Madrona Tree, thank you and a very merry holiday.

Yummy,

jude

Trying my hardest to make my ginger cookies as delicious as Tanya's cookies                                           

         

Tanya's Ginger Cookies
Oven 350 degrees
About 15 minutes cook time.  Check for doneness

Cream together

          1 cup unsalted butter

          11/2 cup brown sugar

          1/2 white  sugar

          

Mix together

           6 cups flour

           1 tsp ground ginger

            2 tsp salt

            2 tsp baking soda

            1 tsp cinnamon  

Add flour mix to butter mixture

Add and mix

      1 Cup Molasses

      1/2 Cup water

Add 1 cup chopped candy ginger

Glaze top

           1/2 cup confectionery sugar

            2tsp water ( you may need a bit more but this is a good start

mix and drizzle over cooled cookies

            

                                                                                                                                                                      

      

                        

I had the most friendly and welcoming experience.
                  

Meg with baby Rainier, Emily, and Alexis came later and enjoyed their lunch

Heart Healthy Holiday Spiced Nuts

Dear Friends,

      Tis the season of gifting and this recipe, from my dear friend Gloria, is the perfect present. She has been making these Spiced Mixed Nuts for thirty seven years and they have become the highlight of the holiday. Although I am gifting some this year, I must confess that I eat more than I give away. I am a muncher during the month of December and throughout the day I reach for a handful of these tasty nourishing nuts to satisfy my habit. Yes, they are that good. So go ahead give them a try. You will be happy that you did. Thank you Gloria.

Enjoy the Season and I will be posting many holiday recipes,

Jude

PS. Hopefully Gloria will share more of her delicious recipes, especially her breads. She is a master bread maker.

Spiced Mix Nuts

One slightly beaten egg white

One tsp water

One 8oz dry roasted peanuts

1 cup whole non salted almonds

1 cup walnuts halves

¾ cup sugar

1 tbs pumpkin pie spice

¾ tsp salt

combine egg whites in water

add nuts

toss to coat thoroughly –

 then

combine sugar, pumpkin pie spice, and salt

Add to nuts and toss until all well coated

Place in single layer on lightly greased cookie sheet or you can use parchment paper for easy clean up

Bake at 300 degrees for twenty to twenty five minutes  - keep a close eye on them

Remove from hot pan and cool on wax paper

Break up large clusters

Eat…

 Tips

Use whatever nuts you like and remember this recipe is very flexible