Cookies, Cookies; Cookie Monster!

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As I was saying, there really is a day for everything; apparently, for cookies, it’s an entire week.  Instagram, Facebook and Pinterest are laden with posts about #NationalCookieWeek and the hundred upon hundreds of recipes are mind boggling. 

The Fruit of My Labor

While technically I’m probably done baking, I have this nagging feeling I didn’t make enough cookies. This is a feeling I’m well used to as it occurs most every year.  Last year, that was an unnervingly accurate feeling.  Recovering from an operation, my heart wasn’t really into the whole Christmas season and I thought I could get away making the bear minimum amount of cookies needed.  Big mistake as that was never really enough. Inevitably, every few days, I found myself making more and more cookies.  I wasn’t a happy camper. 

In an effort to alleviate that nagging feeling, this evening I made what should be the last batch of cookies this year — gingersnaps.  Out of the oven, they’re OK; give them a few days and #todiefor! 

Gingersnaps; Not Monster Cookies

In honor of #NationalCookieWeek, I’m sharing that one staple recipe that receives rave reviews and makes quite literally, hundreds of cookies.  I made a 1/2 batch over the weekend and ended up with north of 250 cookies.  I was convinced this was a secret family recipe handed down for at least one generation and something that only us Stifter’s knew about; then I got on Pinterest. Apparently, it’s most everyone’s secret family recipe, sigh.  With that, I give you the coveted Monster Cookie recipe:

  • 12 Eggs 
  • 2 Pounds Brown Sugar 
  • 4 Cups Granulated Sugar 
  • 1 Tablespoon Vanilla 
  • 8 Teaspoons Baking Soda
  • 1 Pound Margarine (I always use butter and I melt it) 
  • 3 Pounds Peanut Butter (I get the super chunky) 
  • 18 Cups Oatmeal (It doesn’t indicate quick or regular — I use quick)
  • 1 Pound Chocolate Chips 
  • 1 Pound M&Ms (if I use peanut M&Ms then I won’t use the super Chunky peanut butter)
  • 1 Tablespoon Corn Syrup 

Mix the ingredients in order given. Drop by Tablespoon onto cookie sheet. Bake at 350 for 10 – 12 minutes.  This makes a large, chewy cookie. If you start lifting weights in September, mixing this in December won’t be so painful…oy. 

 I’m looking forward to the weekend; I’m trying to squeeze in a trip to Sugar Loaf, NY for the town’s annual holiday celebration on Saturday.  Saturday night we’re entertaining friends and on Sunday we’ll be attending a Christmas concert #Fun. 

On that #Yummy note, I wish everyone safe travels, smooth sailings and, of course, bon appetite. 

 

Gifts for Walkabout…

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My husband and I celebrate and exchange gifts on Little Christmas, the Epiphany, in early January. I balked when Tony first suggested this.  However, I quickly discovered: 1.  The hassle of running around and buy gifts for the 25th is eliminated, 2. The holiday season is a lot less stressful in general, and 3. We seize upon the post holiday sales, often saving a substantial amount of money. As the clock ticks away, I’ve rounded up some thought provoking and sometimes novel gifts presented by the editors of and writers for some of my favorite sites:

Travel + Leisure – I love Travel + Leisure and worked with them quite frequently in my previous life.  Three of their gift picks:

Vietnamese Coffee Kit
  • Sony Noise Canceling Headphones –  Digital Assistant Editor, Richelle Szypulski writes, “Sony’s newest over-ear headphones are so impressively good. They’ve made the latest model lighter and more comfortable to wear and increased the battery life to a whopping 30 hours. But above all, Sony focused on sound and, wow, it is delightfully immersive to listen to music with these on.”
  •  Vietnamese Coffee Pour-Over Kit – Associate Digital Editor Tanner Sanders enthuses over the kit, “This clever little system that’s designed to easily fit in your bag makes a truly wonderful Vietnamese coffee. Even better, the pack comes with enough supplies to make five cups of coffee, making the perfect gift for your coffee-obsessed friends heading out on vacation.”
  • Tablet Holding Cutting Board –Digital Assistant Editor, Elizabeth Preske, choose this goody, stating, “With this handy kitchen tool, my mom can prop up her iPad and easily follow the directions while she preps her meals. No uncomfortable neck craning or back bending necessary.” 

The Planet D – Dave and Deb of The Planet D offer up a Handpresso option, which is probably more up my husband’s alley than the Vietnamese coffee thingy. Unfortunately for him, this list isn’t being developed for him.  My picks among the 55 things the dynamic duo suggest:

Warm, Toasty Toes
  • Travel Towel –Dave and Deb write, “Even if you are staying in a 5-star resort, you often have to bring a towel with you when going on an adventure excursion.Instead of packing the clunky hotel towel, use this microfibre travel towel. It’s good for long multi-day treks or just a day at the beach. Quick dry and odor resistant make it a plus to have in your baggage.” 
  • Compression Socks – Deb, or Dave, wrote about their experience with the socks, “I tried them once a few years ago and they felt like they were squeezing my legs, my latest pair are so cushiony and cozy. The merino wool keeps odors away and they feel comfortable on a flight.” Compression socks intrigue me…hint, hint Tony Rivera.  

Town & Country:  Writer Caroline Hallemann knows how to pick great gifts and did a solid round up for ‘Jet Setters’

Twill Weekender Bag
  • Ollo Phototgraphy lens – I’ve often thought of this but have never investigated; you can get a get a set of lens for the iPhone at a pretty reasonable price. As Caroline states, “Help your Instagram-obsessed nephew rack up the likes with a set lenses for his phone which instantly up his photography skills.”
  • Mini Jewelry Case– OK, I like it because it’s cute. Caroline feels that you could “Help your less-than-organized mother secure her earrings, necklaces, and rings for travel in a chic croc-embossed leather jewelry case from Cuyana.”  The case is Cuyana’s coveted jewelry case, redesigned.  It has a soft felted pouch with satin drawstring ribbons at the interior to store your littlest luxuries. It also features the same belt detail for securing earrings and rings with ease.
  • Twill Weekender – This is so tempting and appears to be a useful size for that last minute weekend get-away.  Caroline agrees, “Have a friend who is always planning weekend getaways? Consider gifting them this simple-yet-sturdy weekender that doesn’t break the bank.”

Good Housekeeping: Good Housekeeping’s gift guide is culled from interviews with avid travelers, people always on the go. Writer Lindsey Murray goes so far as to state, “Going on a trip is a gift in itself, but certain add-ons can make the journey even more enjoyable.”  Three clever gift ideas I never would have thought of include: 

Fire TV Stick
  • FireTV Stick  “Nearly every hotel has a TV, but what happens when you want to watch your favorite streaming service? Just plug in this tiny device and, bam, it’s just like you’re at home!” — Nate H., 32, has traveled to 43 countries in the last year
  • JBL Portable Waterproof Wireless Bluetooth Speaker –  “I always travel with a small bluetooth speaker.  It hangs in my shower when I’mat home, but on the road, it is my portable entertainment system.  I can hang it in a hotel shower, on a backpack, or under a beach umbrella and play music, podcasts, or sound for a movie.” — Jay W., 40, world tour manager who has traveled to 42 countries
  • Audible Credits – “My absolute favorite travel-related gift is an Audible credit. When traveling it’s often hard to know how strong your cell service will be or if Wi-Fi will be available. Being able to download audio books directly to your device means you aren’t dependent on service for your on-the-go entertainment.” — Veronica H., age 32

We’re staring 2019 in the face; before we get there, however, I’ll post more gift ideas – next up for the epicurean in our life.  Until then, I wish you all safe travels,smooth sailings, and, of course, bon appetite.

Twice Baked…

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Cappuccino and Biscotti #Yummy

As most cookbooks probably proclaim, biscotti means twice baked.  Yesterday, I was twice baking, all day long.  While it sounds exotic and difficult to make, the thing about biscotti is that it’s pretty easy to produce. On yesterday’s agenda was double chocolate and cranberry pistachio twice baked cookies. 

One might think that minus the special ingredients, i.e the chocolate or the cranberries and pistachio, the recipes would be similar; there is, however, enough of a difference between the recipes that I’m not quite at the stage of having a master recipe that is tweaked per specialty. 

Washing the Biscotti Logs

Take the cranberry pistachio biscotti for instance.  That recipe calls for 3 eggs (plus a fourth for ‘washing’ the biscotti), the chocolate only requires 2 eggs. The dough also has to be kneaded before splitting it in half and creating 2 logs on the baking sheet, that step isn’t called for with the chocolate biscotti.  And, there’s the egg wash; the double chocolate biscotti topping was a dusting of powdered sugar while the cranberry pistachio cookie calls for an egg wash.  There’s also a difference in cooking temperatures — the chocolate was cooked at 350 and the second baking only took 10 minutes; the cranberry cooked at 325 with the second baking taking approximately 20 minutes with a flipping of the cookie in the middle. 

Baked Once…

I’m sure there are very logical explanations for these variances and someone more learned in the culinary arts could explain quite easily.  I’m not yet at that stage in my culinary pursuits and, frankly am not sure if I’ll ever be.  I trust the kitchen elves who have already figured all these things out and will probably keep my trust in them for a while…a long while.  With that, I present a biscotti tip and a couple of hacks from this week’s baking expedition: 

Double Chocolate Biscotti:  I use special dark chocolate vs. unsweetened cocoa to give the cookie a little extra pop. 

Teeny, Tiny Sifter

Teeny, tiny sifter:  I used to have a small sifter, but it’s gone missing (which is no big deal as it was half mangled anyway).  When I have a small sifting job — like dusting the biscotti logs or making a small amount of cookie icing, I use a tea steeper do-hickey thing. 

#AllNatural

Mixing Natural Peanut Butter:  We’re big peanut butter eaters and over the years have moved to natural peanut butter as it only contains peanuts (go figure).  Anyone familiar with natural peanut butter is well aware of the oil that seeps to the top of the container and the perils of trying to mix that oil back into the nutty butter.  My husband saved one of the jar tops and drilled a hole in the center, fitting it with a mixer wand.  When we open a new jar, he gives it a whirl with the hand mixer and blends together the peanut butter and oil, creating a creamy, homogenized end product. 

Exhausted, I must head to bed as another week looms closely on the horizon.  I wish you all safe travels, smooth sailings and, of course, bon appetite! 

Waffles For All My Friends

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According to Food & Wine, today is (ok, at this juncture, technically, it should be ‘yesterday was’) #NationalFrenchToastDay; who knew — I swear, there’s a day for everything.  I never enjoyed waffles growing up, they reminded me of eating soggy sponges.  And, the way they were prepared in the Stifter household, they kind of were.  It wasn’t until later in life that my mother became creative with her French Toast.  Can’t really blame her, she did have 5 kids to raise and worked full time — if I were her, I don’t think I’d have put too much creativity into my french toast. 

Fast forward some 20 odd years (gee, just 20 you wonder, how can she be so pithy at such a young age?!?) and I’ve grown to love French Toast.  It started after I met my husband who himself makes a mighty fine Toast of French. In our younger days, we would frequent a local diner called Rosee’s.  Rosee’s was located in a former gas station and had kitschy items on the menu like gas pedal meatballs and windshield wiper hot dogs.  Paola, the owner/chef, made fantastic French Toast — her secret ingredients a dash of cinnamon and a bit of nutmeg — that was absolutely divine.   

Very Best Baking’s (aka Libby’s) Pumpkin Cookies

While Food & Wine’s Instagram account specifically calls out the day, I wasn’t able to grab the link to its ‘8 creative takes on French Toast’ post.  Their Pinterest site doesn’t specifically pay homage to the day, but a simple search for French Toast served up a bevy of recipes.  My favorite, and one that is great for a brunch, can be found in the trusty Gourmet Cookbook (same one that my biscotti is from): a french toast creme brulee.  #SoGood. 

It’s now after midnight and I’ve missed French Toast Day 😦  (I should really post during the day time, perhaps that would help expand my roster of Western followers).  I’m making cookies and have a good cadence going on so that I’m able to whack out a graph in between baking cycles.  Tomorrow, we’re off to Nyack, NY which is a fabulous town along the Hudson, it’s actually nestled right next to the Tappan Zee Bridge.  We’ll walk the downtown area and attend its annual tree lighting ceremony. Really, what’s a Christmas without going to some sort of tree lighting — whether a big city like DC or NYC or a small town, like Mystic, CT, where Santa arrives on a boat, #fun, or Harvard, MA, a quintessential New England town.

Ah, only a few more trays of cookies to go — for tonight that is, tomorrow is biscotti day.  I’m wishing all of you a wonderful weekend, safe travels and, of course, bon appetite!

Spicy Hot Mustard

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Panic Averted!  I found the mustard recipe (see below) and, it appears I’ll be posting twice today — woo hoo blazing a trail here.  In the process of locating the little sucker, I cleaned out my cookbook/recipe area which was desperately needed. 

Cookie Ingredients

I’m ready.  The kitchen’s been cleaned, cookie supplies have been purchased and I’m poised for a weekend of baking. In between I need to pull decorations, figure out my Christmas card situation (which should be fine as I didn’t send out cards last year — something had to give, last year it was the cards) and attend our first holiday get-together.  It truly is a pretty darn fantastic time of the year. 

Colman’s Big Tin

All of the ingredients for what I’m dubbing to be ‘Paula’s World Famous Mustard’ can be purchased on Amazon, as well as from your local grocery store.  We tend to use Amazon as you can buy larger version of the items.  In general, there’s not a much brand specificity going on here excluding the Colman’s Mustard, partly because Tony loves its flavor and partly because they sell large cans of the stuff.  It’s a quick recipe that makes a lot of mustard.  My one tip when making the mustard is to make sure you have enough containers to store it (it keeps well and the taste improves the longer it is stored). 

Without further ado, I give you Paula’s World Famous Mustard:

  • 1 Tbs water 
  • 1/2 – 3/4 Cup Mustard Flour 
  • 1 – 1.25 Tbs of Mustard Seed (grounded) 
  • 1/2 Cup White Wine Vinegar 

In a small bowl, combine the water, mustard flour and mustard seed and stir until smooth and creamy.  Let stand at room temperature for 10 minutes (a step we never take  :)).  Drizzle in the vinegar and stir until smooth and creamy.  Transfer the mustard into an airtight container and refrigerate for at least 1 week (another step we never take…). Refrigerate after each use. 

The little, vinegar-stained card says it makes 3/4 of a cup, I think I’m cautioning on storage containers as we tend to make the whole tin of Colman’s in one whack. 

A note of caution, this is a hot mustard, but if that’s your thing, you’ll definitely enjoy.  With that, I’m wishing you safe travels, smooth sailings and, of course, bon appetite!