Florentine Cookies

I'm going to be honest: I had grand plans of posting tons and tons of amazing cookie recipes throughout the month of December leading up to Christmas.

But if my eyes aren't deceiving me, the calendar says that it's the 27th... a mere 4 days away from the New Year. And while I've been able to share a few recipes here and there, it didn't quite work out as I had anticipated.

Does that ever happen to you? You look forward to something so much, and then when it's over you realize it didn't go at all like you had planned.

Sometimes things happen that kind of dash your plans to bits: Changes in a work schedule. Life events that take priority over being in the kitchen and blogging. Surgery. Recovery.

And so, plans change.

We are forced learn to be flexible, even those of us who are quite rigid most of the time. We learn that our "plans" are more of a rough draft than a strict itinerary. We take it day by day and do what we can, when time allows. And we learn to be content with that.

Or at least, that's been the case with me personally as this year comes to a close and we look to the possibilities and experiences that lie ahead in the New Year.

With that said, I'd like to share a great cookie recipe with you, even though Christmas has come and gone for this year. {Because heaven knows you don't need it to be Christmas to make cookies.} This was a cookie that I brought to an Italian Potluck party at a friend's house earlier in the month. Everyone that tried these cookies raved about them... one person told me it was the best cookie she ever had, which is quite a compliment in my book!

 

As it turns out, these are the perfect cookie to share for today's post, because they sort of represent what I was trying to explain earlier. They start out a bit hard and rigid... kind of rough and difficult to work with. You watch them in the oven and think, "These aren't going to turn out." But sure enough, they eventually soften and relax. They let the heat wash over them and mold them into their new form.

They stop trying to hold together and just let you see right through.

 

And when they do, they turn out to be one of the prettiest things you've ever seen.

So, as we wrap up 2012, I'll be working on finding the balance between planning and experiencing, scheduling and anticipating. It's a challenge I feel grateful to take on because it means that I'm learning, growing, and getting a chance to continue to work on it all.

Perhaps my mantra this year will be, "Be the Florentine!".  :)

How are you "preparing" for 2013?


Florentine Cookies
 Adapted from Food Network

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons all-purpose flour

Zest of 1 orange, finely grated {alternatively you can use about 1/4 tsp orange extract, but the taste won't be quite as strong}

1/4 teaspoon fine salt

3/4 cup sugar

2 tablespoons heavy cream

2 tablespoons light corn syrup

5 tablespoons unsalted butter

1/2 teaspoon vanilla extract

 

Optional Topping:

 

1/4 to 1/3 cup semisweet chocolate chips, melted

*For a runnier drizzling consistency, add about 1/4 to 1/2 teaspoon canola oil

 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

 

2. In the bowl of a food processor, grind the almonds until finely ground but watch to make sure they do not start turning into almond butter. Combine ground almonds, flour, orange zest, and salt in a medium bowl. Set aside.

 

3. In a small saucepan, melt sugar, cream, corn syrup, and butter over medium heat. Bring to a rolling boil, then cook for 1 more minute. Remove from heat, add vanilla, then stir and pour into almond mixture and mix until just combined. Set aside to cool, about 15-20 minutes.

 

4. Using a teaspoon measure {will yield 3 inch cookies} sprayed with a little non-stick cooking spray for easy removal, scoop a teaspoon of mixture and roll into a ball. Place 3 to 4 inches from each other on baking sheet {they will spread a lot}.

 

*Note: If, after a while, your mixture has hardened and it hard to scoop, heat in the microwave on high for 30 second intervals until it reaches a softened state once again.

 

5. Bake cookies for 10 to 11 minutes until they are thin and lacy with an even golden color. Be careful not to over bake.

 

6. Remove cookies from oven and allow to cool slightly on baking sheet before gently removing them with a spatula and transferring to a baking rack.

 

Optional:

 

Lightly drizzle cookies with melted chocolate and in refrigerator for 15 minutes or until set.

 

A Tribute: Bloggers for Sandy Hook Elementary

Today is Friday, December 21, 2012. The day, it's been said, that the world is supposed to end.

But last Friday, the world did come to an end for many in Newtown, Connecticut.

Parents sent their little ones off to school, most likely in a hurry with things like Christmas shopping and work and weekend plans on their minds. A day like any other.

Except, the day didn't go on as it should have. The world that was whole when the day began was shattered when innocent lives were taken in a horrifying and heartbreaking turn of events.  And our world, whether or not we realized it, was changed forever.

We, as a nation, have survived tragedy repeatedly. Acts of terrorism. Natural disaster. Catastrophic destruction. Disease. Violence. War.

It never gets easier to witness the sheer devastation of the loss of life that results from any of these things. Lives that end before their time. Hearts that will never fully mend. Nothing that can be done to fix any of it.

But somehow, like a magnetic force that brings fragments together to form a whole, we morph from individuals into one collective barricade around those who have suffered. Communities unite, strangers reach out a helping hand, and together we link arms and forge ahead once again.

During one of my last visits to New York City, I wandered through the cemetery at St. Paul's Chapel {which, if you know me well, you realize how out of character this was for me}. At the center of converging cobblestone paths, I found myself standing in front of a large bell that read, "Forged in Adversity".

That phrase struck something within me. Like the resounding sound of the bell itself rung throughout my body.  "Forged" - a word that, by definition, means "to take or shape by heating it in a fire or furnace and beating or hammering it", or "to move forward gradually or steadily". {Source}

We have all taken a beating. We've walked through fire - some of us in our personal lives, some as a community or a family, as a nation, as a people. We have been shaped by the things we live through, made stronger by the calluses that result from the deepest wounds.

We have all been forged in adversity.

Together, we will move forward from this tragedy. We will stop to pick up those who have no strength left to stand and no tears left to cry.

When I saw Dorothy from Crazy for Crust's post about Bloggers for Sandy Hook, I knew I wanted to take part because it was something I could do, even in a situation that feels so helpless.  Post something -- anything, it said. To pay tribute to the lives lost and condolences to those that been forced to live through the sadness.

So, today I'm posting a simple recipe. One that can be made with your children and enjoyed with your families because, more than ever, we realize we're lucky that they are with us another day. They're nothing fancy. Just sweet, pure, and white to remind us of the angels that have been called back to heaven too soon.

 

Sending my deepest sympathies and prayers to those who have been affected by this devastating event.

For ways you can help, please visit this link.

White Chocolate Dipped Shortbread
Adapted from Ina Garten

3 sticks butter {3/4 pound}, room temperature
1 cup sugar
3 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract

For Chocolate:

1 1/2 to 2 cups white chocolate chips {or white candy melts}
2-3 teaspoons canola oil, depending on desired consistency

1. Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

2. In the bowl of a stand mixer, beat together softened butter and sugar for about 3-5 minutes until light and fluffy. Add in vanilla extract.

3. In a medium bowl, combine flour and salt. Slowly add flour mixture to the butter, a little at a time, until fully incorporated. When dough starts to come away from the sides of the bowl, it's ready.

4. Divide dough in half onto two pieces of plastic wrap, and shape into two flattened disks. {Sometimes I like to roll out the dough to desired thickeness while it's soft}. Refrigerate for about 30 minutes.

5. Remove from refrigerator and, if you haven't already done so, roll out to desired thickness. {I make mine about 1/4 inch thick. Cut with cookie cutters into desired shapes.

6. Place on prepared baking sheets and bake for approximately 10-14 minutes depending on the thickness of cookies, until just set and barely becoming golden around the edges.

7. Remove from oven and cool on baking sheet for about 5 minutes. Carefully transfer to cooling racks.


For White Chocolate:

1. In a small microwave proof bowl, combine white chips and oil. Heat on high for 30 second intervals, stopping and stirring until melted and smooth. {Start with less oil and add a little at a time until desired consistency is reached.}

2. Dip cookies half way into melted chocolate and place on a parchment lined cookie sheet. While the chocolate is still wet, sprinkle with desired decorative sprinkles or toppings.

3. Let set in refrigerator for about 30 minutes.

The Kitchen Prep Approved Holiday Gift Guide

Believe it or not I DO step foot outside of the kitchen every now and again. I can also hold a conversation without mentioning Nutella, baking, or The Food Network. {Though it takes everything in my power to keep it that way.}

When I first started writing The Kitchen Prep, I would occasionally talk about things that caught my eye like the latest Lilly dresses, essential kitchen accessories, favorite products and such.

But that was back when I'm pretty sure the only person reading this thing was my Mom, {Hi Mom! Thanks for reading!}, and it wasn't very fun to share things when it was just a once sided conversation. So, I started concentrating more on writing about what most cooking blogs are actually about: Food. And I'm glad I did because that's what brought you here! :)

Now that I'm not just talking to myself {well... most of the time anyway}, and we've established that food is what goes on here 99% of the time, I thought I'd put together a little gift guide for the holidays that include some of my favorite things in case you're still getting some last minute shopping done.

{I know. Who do I think I am, Oprah?}

1. Pure Fiji Products for Those in Need of Pampering


I know lotion and candles are so "been there, done that", but I've got to tell you that I absolutely LOVE the products from Pure Fiji. The first time I tried them was at The Spa at the Breakers, and I was immediately hooked. Their scents are so fresh and clean that they never fail to mentally transport me to a place of tranquility... even if I'm just in my plain ol' bathroom and not luxuriating in a whirlpool at The Breakers. {My favorite is the White Gingerlily, in case you were wondering. Hint, hint.}

2. White Barn #2 Chestnut & Clove for Setting the Holiday Spirit

Speaking of fantastic smelling things, I am slightly smitten with White Barn #2 Chestnut & Clove products at Bath & Body Works. It smells like someone bottled up the holidays. And it's kept my house from having an unwanted "Eau de Puppy" scent since we got Farley. What more could you want?

3. Anthropologie goodies for the Vintage Lover

           

           

Anthropologie is one of those stores that I have to be mentally prepared to visit because 1. I almost immediately become overwhelmed and want to look at everything at once, and 2. I will max out my credit card before I even know what hit me. Their stuff is cute, quirky, and just different enough to make you feel like you're scoring a great vintage find instead of a mass-produced item that millions of people have {which is actually the case, but we can pretend, right?}. I think it has something to do with the fact that everything they carry has the most amazing packaging. Ever.

 

4. Lilly Pulitzer for the Prep Enthusiast

 

I'll take one of each. Please, and thank you.

4. Swoozie's , Fornash or Grateful Bags for the Monogram-Obsessed

 

I'm not sure if you've ever picked up on this, but I am ever so slightly obsessed with anything monogrammed. It's true. I'm surprised my husband hasn't woken up with our initials tattooed onto his forehead.

Well, Swoozie's, Fornash, and Grateful Bags completely understand my need for personalization.  They have tons of adorable products that can be customized with names, initials or monograms. What could make a gift more special than seeing it marked with letters that make it just for you?

5. NatureBox for the Health-Nut-Do-Gooder-Foodie



Remember a while back when I introduced you to NatureBox? They're a company that sells yummy, wholesome, packaged snacks that you can subscribe to have mailed to your doorstep each month, a fact that is pretty cool in itself. Combined with their commitment to help feed hungry kids across the nation {they donate 1 meal for every box purchased!}, NatureBox makes the perfect twofold gift - one that can make you feel good inside and out!

6. Farmhouse Fresh Products for Those Who Love Food in All Forms

This is a last minute addition to my personal wish list. I just happened upon the Bourbon Bubbler Kentucky Whiskey Body Scrub about a week ago and found myself wanting to use/drink/roll around in it. Farmhouse Fresh products are natural, vegan, and sulfate, paraben, & gluten free... and with scents like Whoopie {whoopie pie scented}, Butter Rum, Clementine, and Backcountry Caramel, it is hard to convince yourself that these body products don't double as a snack. Buy them & use them... just try not to eat them. ;)

 

I know Christmas is just a week away, so hopefully this little gift guide will help you cross those last few names of your list... or give you some ideas on how to use up the gift cards Santa will be leaving in your stocking this year.

 

Happy Shopping!

 

*These products are things that I would enjoy or have personally used. I have not received any form of compensation for this post {though I did receive a free NatureBox to review for a previous post}, and the opinions are all my own. If you're still looking for a gift for me, this is a good place to get ideas. ;)

Getting Jolly with Jell-O & Kitchen Daily!

I have been baking, baking, baking in preparation for the holidays & several other fun occasions lately and I've come up with SO much good stuff I want to share!

But today, I'm giving my oven a little break and sharing a no-bake dessert that is perfect for last minute get togethers that need festive touch:

Can you believe these cuties are made from Jell-O Pudding? And guess what? You can totally make them boozy for the big kids! ;)

{I knew that would pique your interest!}

Hop on over to Kitchen Daily for the recipe {and a step-by-step slideshow!} and show off your holiday homemaker skills at your next holiday party: http://www.kitchendaily.com/recipe/cocoa-pretzel-pudding-mugs

Looking for more recipe ideas? JELL-O's got you covered! Click here for some fantastic {and easy} crowd pleasers!

What is your favorite quick & easy holiday treat?

Bark-a-Palooza

Ugh, I've missed sitting at the computer and telling you all about my crazy antics lately. I just can't seem to get caught up on everything I need to do AND get in the kitchen AND share it with you AND still have a life. And though I've considered it, I can't call into work and say, "Hey, sorry, but I'm up to my elbows in melted chocolate and I have people counting on me for this recipe."

Is that too much to ask?

This morning I took a little personal time out to go to a yoga class with a friend, and let me just tell you... I loved it. Which is shocking, because I dislike most things that involve any sweating that isn't caused by standing in front of an oven.

But seriously, this was some exercise I can see myself getting into... which is a pretty big deal because you might remember that the last time I mentioned exercise this happened.

I felt strong. I felt zen. I felt brave enough to do a handstand with my feet up on the wall, inverted like an upside down "L".

What I didn't feel was the blood vessel that decided to burst in my eyeball.

Nope, Steve had to inform me about that. He made this strange face while I was talking to him a few hours after the class, and I knew something was up. Then I looked in them mirror and saw it. Like something out of a horror movie.

Oh, well. I'll spare you the picture, but I promise it isn't pretty.

Anyway, enough about fitness, let's talk sugar. {Because I know that's what you come here for.}

You will never guess what I have created for you.

Gifts.

Well, not FOR you but for you to make for other people. Because let's face it, if you weren't the recent winner of that recent ridiculous Powerball drawing, and you're lucky enough to have lots of sweet people in your life that you care about, you probably don't have unlimited funds for holiday shopping.

{But if you do, would you mind sending me some of that? Wire transfer would be great. Thanks.}

Anyway, I know that you probably don't have anymore free time than I do. So I decided to come up with a spin on a popular holiday treat that even busy, broke people can make: Bark.

You know, the stuff that fancy specialty stores like to sell for nearly $30 a tin.

With a handful of ingredients, the help of your microwave and refrigerator, and some inexpensive little gift bags, you can pretty much cross everyone off your list for $30. 

Now comes the exciting part... the flavors that I'm sharing with you today.

Have you ever heard of Banana Pudding Bark? {A white chocolate-vanilla pudding base studded with banana chips and vanilla wafers!}

Or Milk Chocolate-Potato Chip Bark? {Milk chocolate base encrusted with salty potato chips and drizzled with white chocolate!}

Or Pina Colada Bark? {White chocolate base with sweet dried pineapple bits and flaked coconut!}

Yeah, I've never seen those come in a tin, either. But if those stores know what's good for them, they'll start selling these... SOON.

Because they'll have some competition coming from you and me. And if I can make it with a busted eye, I guarantee you'll have no problem making it either.

**These recipes are an approximation. You can use as much or as little of the ingredients as you choose, and mix and match add ons to make your own delicious flavors**

Banana Pudding Bark

1 {11 oz.}bag white chocolate chips {I use Ghiradelli's}
4 tablespoons Jell-O Vanilla Instant Pudding
1/2 cup vanilla wafers, coarsely crumbled
1/3 to 1/2 cup banana chips

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place white chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: White chocolate is VERY easy to scorch, keep an eye on it and try to zap it as little as possible. Residual heat will do most of the melting.}

3. Add 4 tablespoons of pudding mix to melted white chocolate, mixing until incorporated. {It will become quite thick.}

4. Spread white chocolate-pudding mixture onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

5. While still wet, sprinkle with crumbled vanilla wafers and banana chips, pressing down gently to adhere to base.

6. Let set either at room temperature for about an hour or in the refrigerator for about 30 minutes.

7. When hardened, break into irregular pieces and serve or package.

Milk Chocolate-Potato Chip Bark

1 {12 oz.} bag milk chocolate chocolate chips
About 1 to 1/2 cups potato chips, coarsely crumbled
About 1/4 cup white chocolate chips, melted

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: Careful not to scorch.}

3. Pour melted chocolate onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

4. While still wet, sprinkle with crumbled potato chips.

5. Chill in refrigerator about 10 minutes or until hardened.

6. Remove from freezer and drizzle with melted white chocolate. Return to freezer for another 10 minutes or until set.

7. When hardened, break into irregular pieces and serve or package.

Pina Colada Bark




1 {11 oz.} bag white chocolate chips {I use Ghiradelli's}
1/2 cup dried pineapple pieces, roughly chopped
3/4 cup flaked, sweetened coconut

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Set aside

2. Place white chocolate chips in a medium, microwave-safe bowl. Heat on high for 30 second intervals, stirring occasionally until melted and smooth. {Note: Careful not to scorch.}

3. Pour melted white chocolate onto prepared baking sheet and smooth out with a silicone or offset spatula to desired thickness. {I like it about 1/4 inch thick.}

4. While still wet, sprinkle with chopped dried pineapple pieces. Sprinkle flaked coconut over top, pressing down gently to adhere to base.

5. Chill in refrigerator about 10 minutes or until set.

6. When hardened, break into irregular pieces and serve or package.

Tailgate Thursday: FSU Edition!

Are we still doing Tailgate Thursday posts around here? Yep. {Just 2 more schools to go!}

Am I totally behind every.single.week and just barely manage to crank out a post by the skin of my teeth? Double yep.

I am determined to finish this project. But I am running out of steam. Especially because all I want to do these days is bake Christmas cookies and plan fun holiday meals.

::: End of whiny mini-rant:::

Today's featured team is a big deal around these parts, especially because anyone who knows my undying love for the Gators knows how difficult it is for me to promote our rivals - The Florida State Seminoles.

Last weekend was our annual rivalry game and while my Gators emerged victorious this year, playing the Noles always makes for an intense game! {Did I mention that a large number of my friends are Noles? That definitely ups the rivalry-factor & keeps the pregame trash talking ribbing quite interesting!}

As I was looking back through my tailgate posts, I noticed that I've yet to cover any breakfast tailgate recipes. Sure, beer and wings is a welcome start to the day for any true tailgater, but neither really say "rise & shine" to me.

So today, I'm featuring a make-ahead breakfast tailgate that'll let you get your beauty rest the night before a big game!

1. The MimOsceola, 2. PB&J Breakfast Rolls, 3. Dill & Cheese Beer Bread,
 4. The Osceola Dress from Twelve Saturdays

Any true FSU fan knows that just because it's breakfast time doesn't mean we can't get the cocktail party started. Ease into the day of festivities with these garnet colored MimOsceolas {see what I did there??}... delicious pomegranate mimosas with just a touch of orange juice & triple sec to balance out the tartness. Let's pop the bubbly!

What is more enticing that hot, fresh cinnamon rolls in the morning? Hot, fresh cinnamon rolls that are ready to bake when you roll out of bed! These Peanut Butter & Jelly Breakfast Rolls are a fun twist on a classic. The PB&J is a nod to broke college living, when those sandwiches make up the majority of your meals! ;) And they even look a little Garnet & Gold, don't they? {Is that a stretch? Oh well.}

Finally, for a little savory treat, this Dill & Cheese Beer bread hits the spot. {And gets in that game day beer requirement.} Of course, this can be baked the day before, too, requiring nothing more than slicing the day of. Made in muffin tins, it's ready for individual servings.

Well, that's all I've got for today. It took everything out of me not to shout "Go Gators!" during the creation of this post...

Oh, what the heck... GO GATORS!!! ;)

{Love you, Seminole friends!}



The MimOsceola

adapted from Epicurious

 

2 cups pomegranate juice, chilled

1 cup orange juice, chilled

1/2 cup orange-flavored liqueur

1 (750-ml) bottle sparkling wine or prosecco, well chilled*

 

1. In a pitcher, combine juices and liqueur.

 

2. When ready to serve, stir in sparkling wine.

 

* Substitute seltzer water in place of sparkling wine for a mocktail.
 

 

PB&J Breakfast Rolls Rolls with PB-Cream Cheese Icing

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

 

5 to 5 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 packet active dry yeast

2 teaspoons salt

1 1/2 cups milk

1 1/4 cups peanut butter {I used the natural, chunky kind}, divided

1 egg

1/4 cup packed brown sugar

2 tablespoons butter, softened

3/4 cup to 1 cup desired jelly {I used raspberry}

1 recipe PB-Cream Cheese Icing

 

For  Rolls:

 

1. In the bowl of a stand mixer {or a large bowl}, combine flour, sugar, yeast, and salt. Mix to combine.

 

2. In a small sauce pan, whisk together milk and 1/2 cup peanut butter over medium heat until peanut butter is melted and mixture is warmed through.

 

3. Add milk mixture to flour mixture and beat together until incorporated. Add egg and mix until combined.

 

4. Slowly add in remaining flour. {The amount will depend on the moisture of your mixture, it should look like very thick cookie dough when it's ready.}

 

5. Change paddle attachment to dough hook and knead for about 5 minutes until the dough is smooth, elastic, and only slightly tacky. You may need to add in a little extra flour in order to achieve this. Eyeball it. {Alternatively, you can knead by hand on a floured board for 5-7 minutes.}

 

6. Spray a large bowl with non-stick cooking spray. Shape dough into a ball, and place in bowl, sealed with plastic wrap. Allow to rise in a warm dark place until about doubled in size {mine took an usually long time - about 2 hours - but usually it takes only about an hour.}

 

7. Once risen, punch down dough and let reset for about 10 minutes. Meanwhile, spray a rectangular 3-quart baking dish with non-stick cooking spray.

 

8. In a small bowl, combine 3/4 cup peanut butter, brown sugar, and butter until smooth.

 

9. On a lightly floured surface, roll dough out into an 18x12 inch rectangle. Spread peanut butter mixture over rolled out dough, leaving a 1 inch border along the long sides. Spread jelly over top of the peanut butter mixture.

 

10. Starting at the longer side, carefully roll the dough into a spiral log, turning over until seam is at the bottom. Using a very sharp knife, cut into 12 even slices. {You may want to refrigerate the dough for a little while if you are having trouble cutting due to it being too soft.} Arrange rolls in baking dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.

 

{If you are making them right away, let the rolls rise in a warm place until nearly doubled in size - about 30-45 minutes - and bake using the directions in step 11.

 

11. When ready to bake, preheat oven to 375 degrees, and let rolls stand at room temperature for about 30 minutes. Bake for 20-25 minutes until tops are slightly golden. Remove from oven and let cool slightly before slathering with icing.

 

For Icing:

 

3 oz. cream cheese, softened

2 tablespoons peanut butter

2 1/2 cups {approx} powdered sugar

2 to 3 tablespoons milk

 

1. In a medium bowl, combine cream cheese and peanut butter. Beat until smooth.

 

2. Slowly add in powdered sugar and beat until fully incorporated, adding a tablespoon of milk at a time until desired consistency is reached.

 

3. Spread onto warm breakfast rolls. Serve warm.
 

 

Dill & Cheese Beer Bread

adapted from Better Homes & Gardens "Make Ahead Holiday" Magazine

 

3 cups all-purpose flour

2 tablespoons sugar

1 tablespoon baking powder

1 1/2 teaspoons dried dill weed

3/4 teaspon baking soda

1/2 cup cheddar cheese, shredded

1/2 cup spicy Monterey Jack cheese, shredded

1 12-oz. can of beer {a lager is best for this bread}

 

1. Preheat oven to 350 degrees. Spray a 9x5x3 inch loaf pan with non-stick cooking spray. Set aside.

 

2. In a large bowl, combine flour, sugar, baking powder, dill, baking soda, and cheeses and mix gently to coat cheese.

 

3. Slowly add beer, whisking until just combined. Spoon batter in prepared loaf pan.

 

4. Bake for about 45 minutes until the top is golden brown and a toothpick inserted in center comes out clean.

 

5. Cool on a wire rack for about 10 minutes, then remove bread from pan. {Bread should be thoroughly cooled before slicing for clean slices.}

The Ultimate Mix & Match Cookie

Raise your hand if you gobbled 'til you wobbled on Thanksgiving?

Did you go to bed so full that you promised yourself you wouldn't eat another bite of anything rich & indulgent until Christmas?

Did you then wake up the next day and have a slice of leftover pumpkin pie for breakfast?

{It's ok, I won't tell.}

We've been trying to eat healthily in preparation for, well... more eating for the holidays.

Especially because you know that over the next few weeks, there will be plenty of candy, cookies, cakes, cocktails, and Christmas parties to get your belly to jolly old St. Nick status. {Um, why do all the delicious things start with the letter "C" for "chubby"?}

I'm going to try to share some of my healthier recipes with you during the next few weeks so that eating things like this won't make you feel so bad... but for now, we're also going to practice a little will power.

As in, do not allow yourself to run to your kitchen and make these immediately.

 

Do not try out 10 different versions, even though that's part of the magic of these babies.



Do not package these up "as gifts" and then tear into said box with wreckless abandon in need of a chocolate fix.



This is THE ULTIMATE Mix & Match Cookie.

They are perfect for so many reasons: Their soft, chewy texture. Their ease of preparation. Their endless variations. The fact that they're made with Jell-O Pudding mix, which is almost never hard to come by.



In testing out the recipes for this post, I halved the recipe and was still able to make 5 different types of cookies {at least 3 of each for quality control} in under 45 minutes. Think about how many desserts you'll be asked to bring to holiday parties over the next few weeks and how quickly you'll be able to crank out several varieties of these to present to each host or hostess.



You're welcome. I love you, too.

The possibilities for these are endless {did I mention you can use different flavored pudding mix for the base, too? I know. Mind. Blown.}, but since I can't stay home and bake cookies all day {and I have limited counter space}, I'll share the five I made today and maybe share a few each week to add to your collection!

Easy Mix & Match Pudding Cookies
adapted from Kraft

1 {2 sticks} cup butter, softened
1 cup packed brown sugar
1 {3.9 oz} package Jell-O Chocolate Instant Pudding Mix
1 teaspoon baking soda
2 eggs
2 cups all-purpose flour

For Base Recipe:

1. Prepare a baking sheet by lining with parchment paper or a silicone baking mat. Preheat oven to 350 degrees.

2 In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add pudding mix and baking soda and mix until combined.

3. Add eggs, one at a time, until fully incorporated.

4. Slowly add in flour until just incorporated.

**At this point, you can add in any mix-ins {see below} and stir until distributed throughout dough. If plain cookies are desired, continue to step 5.

5. Using a small cookie scoop, scoop dough onto prepared baking sheet, leaving about 2 inches between each.

6. Bake for 10 to 12 minutes until cookies are set. Remove from oven and cool on baking sheet for about 5 minutes {they will be soft and hard to move if they're too hot}. Transfer to cooling racks.

Variations



Chocolate & Sea Salt Cookies

Follow Steps 1-5. After scooping onto baking sheet, sprinkle lightly with coarse sea salt, then bake as directed.





Mexican Chocolate Chili Cookies

Follow Steps 1-3. Sift together flour, 1 to 1 1/2 teaspoons ground cinnamon and 1/4 teaspoon of ground cayenne pepper.  Continue with steps 4 through 6.





Chocolate Toffee Cookies

Follow Steps 1-4. Add 1 cup Heath Bits 'o' Brickle Toffee Chips to dough and mix until just incorporated. Continue with steps 5 through 6.




Chocolate Mocha Glazed Cookies

Follow Steps 1-4. Add 1 1/2 tablespoons of instant espresso powder to dough and mix until just incorporated. Continue with steps 4 through 6.

After cookies are cooled, combine 1/2 cup powdered sugar with 1-2 tablespoons strong brewed coffee and stir until desired consistency is reached. Drizzle over cookies and let set.





"Hot Chocolate" Cookies

Follow Steps 1-4. Add 1 cup Vanilla Mallow Bits {if you can't find these, you can use the mini-marshmallow packets from Marshmallow Lovers hot chocolate} to dough and mix until just incorporated.  Continue with steps 5, then press a few extra marshmallows into tops of each cookie. Bake as directed.