Adventures in the Kitchen» Cookies

Holiday Traditions: Making Fattigman Cookies

admin — Wed, 21 Dec 2011 06:51:49 +0000

Saturday afternoon my niece and I set out for a cooking adventures with my Aunt Ginny. We were going to learn how to make Fattigman cookies, a norwegian cookie that my Nana Thorsen used to make every Christmas.

My great grandmother came through Ellis Island when on her way from Norway to America in the early 1900′s. I feel fortunate that I was able to spend the time I did with my great grandparents. Nana Thorsen lived to almost 101 years old. I wish I had taken the time ask more questions but I was in elementary school and too young to know I would love to know their stories as the years went by.

Fattigman cookies are known as “poor man cookies”. It seems every scandanavian country has a version of it. They are ribbons of dough fried and covered with powdered sugar.

So my niece, who is becoming a good little cook, pulled up her stool and learned from my aunt how to mix and roll the cookies out.

They measured, rolled and cut using this cool cutter I am on a hunt to find. She would have kept going but we insisted my aunt had to fry. The dough is slid into hot oil and turned to allow the cookies to turn a golden color.

Once they have been taken out of the oil and placed on a paper towel the cookies are finished off with a sprinkle of powdered sugar.

Then comes the important job of tasting the cookies.

What are your family Christmas cookie traditions? Please share below in the comments. I would love to hear.

Fattigmann

Ingredients

3 egg yolks
3 tablespoons sugar
3 tablespoons heavy cream
1/2 teaspoon ground cardamom
1 1/2 cups flour
Oil for deep frying
Confectioner's sugar

Instructions

In a large bowl beat egg yolks and sugar until light. Beat in cream and cardamom, then beat in enough flour to make dough firm enough to roll. Roll out on floured pastry cloth to about 20x18 inches (dough should be very thin).
Fry for a minute or two, turning ovre halfway through. Sprinkle with confectioners sugar.

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2011 Cheri Liefeld

Italian Pizzelles: One family’s tradition

admin — Thu, 15 Dec 2011 07:23:39 +0000

Today is the first of a mini series on sharing Christmas cookie traditions. Trina, from the Dairy Council of California is sharing a tradition she and her boys have, cooking Pizzelles. Aren’t they adorable? These would be great for a Cookie Exchange.

Paging through colorful cookie cookbooks is a December ritual that motivates my boys for the holiday baking season.

We do not bake often, so this is a very special treat in our house. After paging through the recipes and photos one always rises to the top. It’s not in the photo-heavy cookbook—in fact, it’s not in any cookbook. It’s etched in their memories from holidays past. Memories of baking for hours and eating crumbs they carefully trim to make the crisp cookies perfectly round. It’s an involved process we all love.

My grandmother and mom made pizzelles and handed the pizzelle maker to me several years ago. It was supposed to be a one-year commitment and then I’d pass it on to my sisters, but I can’t give it up. Each December, we dust off the pizzelle iron and carefully pull out the yellowed directions from 1967.

We start by mixing the batter and letting it rest in the refrigerator overnight. A full batch includes a dozen eggs, sugar and oil. The biggest decision whether to stick with tradition or be adventurous. We tried chocolate once, but we decided we need to honor tradition. Anise and lemon it is.

Part of the appeal of the cookies is counting how many we make. Italians are always cooking for an army and these cookies reflect that: over 100 cookies per batch, even subtracting the broken ones. When my boys were little I was always up until 10pm making the cookies once they were tucked into bed. I love that now we work together. Each one takes a job assignment- one pours the batter into the pizzelle maker, checks for doneness and removes them from the maker. The other carefully trims the edges to make each cookie a circle. Once cooled, the cookies are counted and moved to a plastic container for storage. A separate container stores the crumbs, which is magically emptied by the end of the night.

Making cookies together, along with regular balanced meals, is a great way to pass along family traditions and Eat Better, Eat Together. Following the link takes you to a pledge to focus on regular family meals. It’s a great way to keep a focus on eating well together during the busy holiday season and to start the new year off right. What are your family’s favorite cookies to make during the holidays?

Trina Robertson, Registered Dietitian at Dairy Council of California

Follow me @TrinaR_RD

Italian Pizzelles

Ingredients

12 eggs
3 cups sugar
2 cups oil
3/4 cup anisette liquor
4 tablespoons anise seed
4 cups flour
4 tablespoons baking powder
4 teaspoon salt

Instructions

Place eggs, sugar and oil in blender and mix until blended. Add anisette liquor and anise seed and mix until combined.
Mix flour, baking powder and salt together in a small bowl.
Add flour mixture, a little at a time and mix well.
Chill dough two hours or overnight.

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2011 Cheri Liefeld

Browned Butter Snowballs with Dried Cranberries & Pecans

admin — Sat, 10 Dec 2011 07:08:22 +0000

I started my Christmas cookie baking the other night. Sadly, I had a bit of a mishap and lost a tray of them to the floor, right out of the oven. My dog was happy! These cookies are the bomb if I do say so. I was inspired by one of my fellow Betty Crocker bloggers, Sugar, from Cooking With Sugar‘s, Browned Butter Pecan Balls.

We have a family recipe that was similar so I thought I would try our recipe with browned butter and added the dried cherries. The results were a nutty buttery cookie. The powdered sugar provides a melt in your mouth texture.

Alicia McKeown is the winner of the cookbook. Please email me with your address and the cookbook you would like.

Browned Butter Snowballs with Dried Cranberries & Pecans

Ingredients

1 cup butter
1/2 cup finely chopped toasted pecans
1/2 cup dried cherries, chopped
1 3/4 cup powdered sugar - reserve 1 cup
1 teaspoon vanilla
1 1/2 cups all purpose flour

Instructions

In a medium sauce pan melt the butter. Cook over medium heat until the butter turn a deep brown.
Remove from the heat.
Heat oven to 350 degrees. In a mixing bowl add the butter, pecans, cherries, sugar and vanilla; beat well. Reduce speed to low and gradually beat in flour until dough forms.
Roll dough into 1 inch size balls, place on baking sheets lined with parchment paper or a non stick cooking mat.
Bake about 12 minutes or until cookies are light golden brown. Remove cookies from oven and cool 1 to 2 minutes.
Place 1 cup of powdered sugar in a bowl. Roll the cookies in the powdered sugar and then on a rack to cool.

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2011 Cheri Liefeld

Peppermint Creme Sandwich Cookie

admin — Mon, 28 Nov 2011 18:13:40 +0000

The holidays are here – Cyber Monday craziness has started. I wanted to kick off our holiday cooking with a easy recipe using Pillsbury’s new Peppermint Sugar Cookie Dough. I like to make most of cookies from scratch but this cookie dough is really good and I have already thought of many ways to cook up some treats.

These are Peppermint Creme Sandwiches that are rolled in peppermint candies, making them super cute too! They would be cute packaged up for hostess or teacher gifts.

There are some great deals out there today – I found this great new site called Pick Your Plum with a deal everyday. I just discovered How Does She thanks to Rebekah, a creative gal I met at a craft fair. What deals are you finding today?

Well, I am off to shop, um work! Happy Cyber Monday.

In full disclosure, I was not paid to develop this recipe but was sent product by General Mills for another project. My opinions as always, are 100% mine!

Peppermint Creme Sandwich

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

1 Pillsbury Sugar Cookie Dough
1/4 cup flour
¼ cup cocoa
1 tub Pillsbury Vanilla Frosting
15 peppermint candies, crushed

Instructions

Preheat oven to 350°.
Break up cookie dough in mixing bowl fitted with a paddle. Add flour and cocoa to the dough and mix until incorporated.
Roll out the dough and cut out “ circles. Place a baking sheet lined with a non-stick pad or parchment paper.
Bake for 12-15 minutes. Remove from the oven and cool.
On half the circles place a heaping teaspoon of frosting on the circle. Top with another circle and press down until the frosting peaks out of the circle.
Place the crushed peppermint into a bowl. Roll the sandwich into the peppermint candy.

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2011 Cheri Liefeld

Holiday Baking with Pillsbury® (White Chocolate Cranberry Cookies)

admin — Thu, 17 Nov 2011 23:52:24 +0000

It is time to start thinking about holiday baking. I have been pulling new recipes to try and experimenting a little bit. Last week I recreated a favorite using Pillsbury refrigerated cookie dough. The Pillsbury® Refrigerate cookie dough made baking these White Chocolate Cranberry Cookies so easy.

A group of bloggers were invited by General Mills to share recipes using their Pillsbury refrigerated cookie dough. We were paid for our recipes but my opinion is completely mine!

A few years ago I added White Chocolate Cranberry Cookies to my yearly favorites. I love the sweetness of the cranberries and the flecks of red peeking out of the sugar dough looks so pretty.

Working with General Mills I have started discovering how many other ways you can use their cookie dough. For most of my life, I just cut and sliced like the directions said but I have discovered a whole other world of baking with their dough. When I have a few rolls of their dough in the refrigerator it’s easy to make cookies with my niece and nephews when they are over.

Another time saver I use for the holidays is to make a batch of these cookies and form the dough into a log. I wrap them and refrigerate. The dough will keep in the refrigerator for several days, after that I throw it in the freezer. When I am going to a party I can slice and cook while I am getting ready. I box them in a cute box, wrap with a ribbon and I have a homemade gift to bring to the party.

This is a recipe that the children can easily help out with.

Let them crumble up the dough in the mixing bowl. They can help roll it into a log.

Cut out your slices and place a baking sheet. I like to line mine with a silpat but you could spray or line with parchment paper too.

If you want to be fancy roll out the dough and cut out shapes. This is where the kids love to jump in and help.

Bake them until they are just starting to turn brown and then remove from the oven.

Once they are cooled melt white chocolate in the microwave in 30 second intervals until the chocolate is smooth. Be careful – it is better to under cook. If you over cook the chocolate will brown and granulated.

Let the kids dip the cookies in the white chocolate and then place on wax paper or parchment paper to dry.

For more tips and to see what my fellow bloggers have baked for you go over to Pillsbury.com. What have you made with Pillsbury dough? Please share in the comments below.

White Chocolate Cranberry Sugar Cookies

1 Pillsbury® refrigerated Sugar Cookie Dough
1 1/2 cups white chocolate 3/4 cup reserved
1/2 cup dried cranberries, chopped

Preheat oven to 350 degrees.

Break up the cookie dough in a mixing bowl fitted with a paddle. Add cranberries and white chocolate to the dough and mix.

Form into a roll and slice into 1/4 “ rounds. Place the rounds on a lined baking sheet and place in oven. Bake for 15 minutes or until edges are turning just slightly brown. Remove from the oven and cool.

Melt the remaining white chocolate chips in the microwave or in a bowl over simmering water. Dip the cookies half way into the white chocolate and place on parchment paper to harden.

This Week On Adventures In The Kitchen – Cookies with Joy Liefeld & Deanna White

admin — Thu, 17 Nov 2011 14:55:52 +0000

This week we are talking about friends and holiday traditions. My sister- in-law Joy Liefeld and her friend Deanna White are joining me on Adventures In The Kitchen radio on KKLA 99.5

As newlyweds they started a day of baking Christmas cookies together each December and along the way they created a fun Christmas Christmas cookie decorating and exchange party. But the party is so much more than the cookies; it is about two friends walking through the ups and downs of life together. They have seen babies born, children adopted, heartbreak, illness and lot’s of laughter.

Friendships are a precious part of a woman’s life and we are celebrating those this week. Tune in at 4 pm on KKLA 99.5 or listen in on your computer at www.kkla.com.

Pie Crust Cookies

admin — Tue, 27 Sep 2011 14:25:15 +0000

Tomorrow I’ll be back with Chile Rellenos featuring those amazing Hatch chilies I got from Melissa’s Produce. Today I have a fun little recipe, really not even that, you can do with kids. For the last nine years I have been cooking with my niece and nephews. As soon as they could pull up a stool they joined me at the kitchen counter.

A few weeks ago my niece was over and I was working on this recipe for Pizza Pot Pie for Pillsbury. Have I shared with you that I recently became a blogger for Betty Crocker and Pillsbury? Really a dream job. I grew up on The Betty Crocker Cooking for Kids cookbook. The top is made from Pillsbury pie crust. You can also make this pizza with their thin crust pizza. It is a delicious combination of fresh and dried figs, creating a easy fall appetizer or serve with a salad for a meal.

I had scraps left over so we rolled it out and cut hearts with a cookie cutter. She sprinkled the pink sugar over and we popped the pan in the oven. Ten minutes later she had a cute little heart cookies.

She is becoming quite the little chef. Another one of her favorites are the Lasagna Rollups we made at her cooking party. The girls loved spreading the ricotta cheese, sprinkling the meat and rolling up the lasagna.

My favorite thing about cooking with the kids? Talking, dreaming and just having fun together. I have learned so much talking and stirring. What about you – what do you learn while cooking with your kids?

Pie Crust Cookies

Pillsbury Pie Crust
Colored Sugars

Pre heat oven to 425 degrees. Roll out the dough.

Cut out cookies with the cookie cutters.

Bake 5-7 minutes or until the edges are just starting brown.

Raspberry Almond Blondies

admin — Tue, 09 Aug 2011 05:53:27 +0000

These Raspberry Almond Bars are so good, you have to try them. They are light, sweet and and a little crunchy. I brought these along with the Dark Chocolate Raspberry Cupcakes on a recent trip to the station. I won’t name names but someone ate four of them while recording a commercial for the show.

I discovered these Raspberry Almond bars over at Sprinkled with Flour, a delicious blog I recently stumbled upon. There is treat after treat calling out to you. I will be trying a few of those goodies out soon.

Don’t forget to enter to win a Cooking Class for up to 6 people in your home. Here is how to enter:

Comment here, sharing how you would creatively market my show to your friends and family ( I need help!)

Sign up for Adventures In The Kitchen newsletter for one entry and leave a comment here saying What country you would chose and why?

Join me on Facebook by clicking like and leave a comment here.

Tweet about this fun contest by using the hashtag #AdvinKitchenRadio. Then let me know here that you did it below in the comment section.

Send an email to friends and family you feel might enjoy the show or this site! Copy me on the email (cheri@adventuresinthekitchen.com). Then share that you did!

Raspberry Almond Bars

3/4 cup butter, softened
3/4 cup powdered sugar, plus more for garnish
1 1/2 cups all-purpose flour
3/4 cup seedless raspberry jam
3 egg whites
6 tbsp sugar
1/2 cup flaked coconut (optional)
1 cup sliced almonds

Preheat oven to 350F. In an electric mixer, cream the butter and powdered sugar until light and fluffy. Gradually add the flour and mix well.

Press the mixture into the bottom of a greased 9 x 13 baking pan.

Bake for 18-22 minutes or until golden. Remove from oven.

Spread the raspberry preserves over the crust.

In a large bowl, beat the egg whites until soft peaks form. Gradually add the sugar, 1 tbsp at a time, on high until stiff peaks form. Gently fold in the coconut (if using) and 1/2 cup almonds. Spread the meringue evenly over the jam. Sprinkle the remaining almonds over the top. Return to oven and bake for another 18-22 minutes or until golden.

Strawberry White Chocolate Blondies

cheri — Fri, 15 Jul 2011 19:55:04 +0000

These Strawberry White Chocolate Blondies are a new favorite in my family. I kept meaning to post these and I know it has been quiet here but not for long. For the last few months I have been working on a new project and can finally share it with you. Adventures In The Kitchen is becoming a radio show on KKLA 99.5 here in Southern California. It will also be available in podcast form so those outside of the area will be able to hear it.

The show is about celebrating life around the table and will focus on food, faith and family. I will tell you more in the upcoming weeks but my first guest is Cathe Laurie, wife of Greg Laurie and founder of women’s ministries there. Their website Virtue is so cool. If is filled with recipes, ideas for your home, craft ideas for your children and thoughtful blog posts encouraging women of all ages.

The first show airs Sunday, July 31 and I hope you will listen in. If you want to get the latest info sign up for the Adventures In The Kitchen newsletter or like us on Facebook. I will share more as we get closer.

So back to these Strawberry White Chocolate Blondies. I might have missed these is my mom had not seen a recipe in the Food Network Magazine and hinted these sounded good. I knew the “hint” was a suggestion for me to bake them, so my niece and I made them on a recent sleepover.

We substituted white chocolate chips for butterscotch chips. I love the combination of white chocolate and raspberries. These are rich, sweet, nutty, delicious bites bursting with strawberries and white chocolate. I was thinking they’d be even better cut into a square served warm with a scoop of vanilla ice cream. It is National Ice Cream Month after all!

Strawberry White Chocolate Blondies

adapted from a recipe from Food Network Magazine

Prep Time: 15 minutes Cook Time: 20-25 minutes

4 tablespoons unsalted butter, plus more for the pan
1 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup white chocolate chips
1/4 cup chopped walnuts
3 tablespoons strawberry jam

Preheat the oven to 350 degrees F. Line an 8-inch-square baking pan with parchment paper, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the parchment paper.
Put 4 tablespoons butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the egg.

Whisk the flour, salt and baking powder in a small bowl. Stir into the butter mixture. Stir in the white chocolate chips and nuts and spread the batter in the pan. Drop dollops of jam on top and swirl with a knife. Bake until set, 20 to 25 minutes. Let cool 15 minutes on a rack, then lift the foil and transfer the blondies to the rack to cool completely. Remove the foil and cut into bars.

Ruby Meringues

cheri — Thu, 23 Dec 2010 14:11:06 +0000

Are you ready for Christmas? I just returned from a last minute shopping trip and it was crazy. Cars were angling for spaces and it was a bit ugly. I am done with my shopping and just need to wrap up my gifts. One gift I have not given out is the Tate’s Giveaway. How could I forget? Cynthia was the winner of the Tate’s Bakeshop Cookbook and Cookie gift pack. Her favorite cookie is M & M’s. I loved those as a little girl. Thank you to everyone who participated.

A fun new treat I made this Christmas season are the Ruby Swirl Meringues by Donna Hay. When I was creating dishes for the Red and White Dessert Bar these fit in perfectly. I love the bright red swirls through the white meringue.

These are best served the day you make them or the next. Store them in an airtight container to keep them crisp.

Ruby Swirl Meringues
Donna Hay Kids’ Magazine
1 dozen

4 egg whites
1 cup superfine sugar
1 teaspoon white vinegar
peppermint extract (optional)
red gel food coloring

Preheat oven to 250 degrees.

Place egg whites in a mixing bowl and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thickened glossy. Add a drop of the extract and one or two drops of food coloring and swirl with a rubber spatula for a marbled effect.

Spoon mixture onto baking trays lined with parchment paper and bake for 25 minutes. Turn off the oven and allow meringues to cool in in the oven for one hour.