Thursday, December 8, 2016

Melt In Your Mouth Cherry Shortbread Cookies

What pretty little cherry gems these cookies are. Not only are they adorable, they taste fantastic. This is a simple dough but it creates a tender, melt in your mouth cherry shortbread. Gorgeous and they are great for a holiday cookie tray.

I recommend keeping these cookies small (one teaspoon of dough) as directed in the recipe.

So festive. Enjoy!

Monday, December 5, 2016

Simply the Best Snickerdoodles

What makes the best Snickerdoodle? Crispy, sugary edges with a chewy, slightly cakey middle. The recipe I'm sharing today delivers all those wonderful components to make simply the best Snickerdoodle.

This recipe makes 12 large snickerdoodles, so you may want to double the recipe. Be sure not to skip chilling the dough for an hour, it is an important step people tend to skip thinking it doesn't really matter, but it does! This article at King Arthur Flour explains why better than I can, so I'll link to them for your perusal.

Sweet and simple but so satisfying. This is truly the best recipe I've made for Snickerdoodles.


Sunday, December 4, 2016

Brown Sugar Apple Pie

Last but not least for my Thanksgiving recipes is this tasty Brown Sugar Apple Pie. If I had planned ahead better I would've gotten vanilla ice cream to go with this but whipped cream or plain works well too. There is just something about a slice of warm apple pie with cold ice cream that is so satisfying.

First things first, when you are purchasing apples for an apple pie, look for apples marked as "good for baking," in the produce aisle. Baking apples are varieties such as Granny Smith, Gala, Jonagold and Honey Crisp. For even more varieties and pictures, check out this gallery for ideas.

When it comes to making pie crust, I used Ina Garten's method of utilizing a food processor to make the pie crust. Using ice cold butter and water are important to this method.

Basically what I did was to process together the following: 2 cups sifted all purpose flour, 1 tsp. salt, 1/2 cup chilled shortening and 4 Tbsp. chilled butter. Pulse it a bit then steadily drizzle in 4 Tbsp. chilled water until the dough comes together into a ball. (I think I added 1 Tbsp.water extra just to bring the pie dough together. Not sure if this is due to high elevation or not.) Cover with plastic wrap and chill for an hour before using.

All in all a delicious apple pie. You can of course pie a premade pie dough, but thus far every brand I've tried has been much too thin and breaks apart easily when you slice the pie.


Sausage, Cranberry and Apple Stuffing

Thanksgiving isn't complete without stuffing. Technically when you call something stuffing, that means is cooked inside the turkey, which I don't do. So this should be called a dressing, but I'm sticking with the original recipe title this time. Anyhow, this Sausage, Cranberry and Apple Stuffing uses sourdough bread and white wine which are a nice twist to the traditional white bread stuffing.

My only change would be to use more liquid next time around. I used a premade stuffing mix from a nice local bakery, but the bread is rock hard that way and it could have used more chicken stock for sure. I would keep that in mind if you use premade stuffing in your dish as well. If you are wondering what a premade stuffing mix is, when I use that term it simply means a bag of already cut and dried bread pieces. No spices or seasonings added.


Saturday, December 3, 2016

Pumpkin Roll

Friends, today I have here for you a wonderful recipe for a moist, spicy and sweet Pumpkin Roll. It was my first experience making a cake roll of any sort and it was easier than I expected. The result was amazing, so flavorful, tender and delicious. I would love for this recipe to become a must have for our Thanksgiving table years forward.

This Pumpkin Roll can be made ahead of time which makes it a great dessert for a holiday. You can make this a day or two before Thanksgiving and pop it in the fridge until you are ready to plate it up on a nice platter and cut it into slices for your family. I would suggest waiting to garnish it with powdered sugar until it is plating time, otherwise the powdered sugar will just melt into the cake roll and you'll have to do it again anyways later.

Moist and spicy pumpkin cake with layers of cream cheese filling through out. Much tastier than pumpkin pie and prettier to boot.

I can't wait to try out more cake roll recipes now that I've gotten the hang of how to make them. Enjoy!

Friday, December 2, 2016

Christmas Cranberry Salad

I've made my fair share of cranberry salad recipes through out the years and this Christmas Cranberry Salad is my favorite so far. It is so creamy with a great balance of sweet and tart from the cranberries. I absolutely loved it, as did my family.

The pecans in this recipe are optional and I did end up skipping them. I think it is a mouthfeel preference but I wanted this salad to be primarily creamy and light without the crunch of nuts. I still think it would be delicious with them though. If you use the nuts please be sure to let me know what you thought!

Perfectly sweet and light, a must have on any holiday plate, whether it be for Thanksgiving, Christmas or Easter. Really any holiday or special occasion. Can you tell I love this delicious salad? Enjoy!