12 Days of Cookies – a bon appétit cookie extravaganza! Day5…Orange-Almond Lace Cookies

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

Day 5 and the cookies keep coming!  Today’s cookie is an Orange-Almond Lace Cookie.  I am truly not a fan of almonds but after the pecan lace cookies I made I really wanted to try these one!  I am so glad that I did.  They are truly delicious.  Tony is taking them to work today and I am sure they will be a hit!

Orange-Almond Lace Cookies

yield: Makes about 24

The egg makes these a little less delicate (and less likely to break) than traditional lace cookies.

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter
• 1 1/2 cups finely chopped almonds
• 3/4 cup sugar
• 1 tablespoon all purpose flour
• 2 teaspoons grated orange peel
• 1/2 teaspoon salt
• 1 large egg, beaten to blend

Directions:

Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).

Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)

Would I make these again?  I think so.  They were really good and very fast and simple to make.  But are they a “to die for” cookie?  Not really.  A nice addition to a cookie platter though!

Read more »

Winner of Foodie Freebie Friday: Pyrex 5 Pc Bakeware Set

Happy Friday! Hope you all had a great week and are looking forward to the weekend! What do you have planned? Any holiday baking in store? This weekend will be filled with some holiday cheer for me.

On Saturday, I'm attending an holiday party with girlfriends and will be making some treats to share. I'll be posting those recipes next week so hopefully you'll check in to see what goodies I've made.

On Sunday, I'm hosting my annual Holiday Cookie Exchange with friends, where we will also be incorporating a swap of coffees, teas and cocoa! Be sure to check back!

This week's Foodie Freebie Friday is all about baking and I'm giving the following baking set away. One lucky reader will have a chance to bake up a storm this holiday with these pieces and throughout the year as well. It was great to read all the responses of what everyone likes to bake during the holidays. Everything from sweet to savory, so much was mentioned! Here's what one lucky reader will be receiving...

Clear, nonporous Pyrex glass won't stain or absorb odors and is saf efor oven, microwave, freezer, and dishwasher with a 2-year warrant. A reader will receive:

• Pie plate
• 2-cup measuring cup
• Loaf pan
• 8-by-8-by-2-inch baking pan
• 9-by-12-by-2-inch lasagna pan
  

Ready to find out who won this week's Foodie Freebie Friday?...

Comment #36 comes from Diet Diva who said...

I've been loving upside down cranberry cake this year! I've made 3 of them already.
December 1, 2009 7:19 PM

Congratulations to Diet Diva! Please email me at itsjoelen@gmail.com so I can have your Pyrex 5 Piece Bakeware Set sent to you!

Thanks again to all those that commented and stay tuned to the next Foodie Freebie announcement on Monday, December 7, 2009! We're taking a break for the Thanksgiving holiday! Don't feel discouraged if you haven't won yet - next week is one that you won't want to miss!

Read more »

12 Days of Cookies – a bon appétit cookie extravaganza! Cranberry-Orange Drop Cookies

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

For Day 4 of the 12 Days of Cookies I choose to make these flavorful little ones because after Day 3’s disaster with a rolled and cut cookie I was taking no chances at all!

Really glad too.  These are delicious and decidedly a very adult cookie!  They have fresh and dried cranberries in them as well as lots of orange zest and then to top all of that off you add fresh ginger to the mix!  Just a wonderfully full flavored cookie.  The only thing I changed was adding pistachios.  For some reason I can’t find any plain just the really salty ones so I use pecans and skipped the walnuts as well.  I also added more orange zest after reading the other comments on the recipe.

Cranberry-Orange Drop Cookiesyield: Makes about 48Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays.

Ingredients:

• 2 cups (packed) dried sweetened cranberries (about 10 ounces)
• 1/3 cup orange juice
• 2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1 large egg
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons grated orange peel
• 3/4 cup chopped walnuts
• 3/4 cup chopped unsalted natural pistachios
• 1/2 cup coarsely chopped fresh or frozen cranberries

Directions:

Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

Would I make these again?  Yes I would and that is so refreshing after yesterdays cookie fail!  These were really, really good and quite adult like.  I loved the pecans in them and the fresh cranberries and ginger.  Really good…

Read more »

Maryland Crabcakes w/ Lemon Dill Sauce

The East Coast (Mid-Atlantic region specifically) is best represented by their seafood and that we did for our Regional Thanksgiving this year. Maryland came to mind and naturally, crabcakes was the first food that I relate this state to. Please don't commit a culinary sin and substitute imitation crab in crabcakes. Seriously, that's a major foodie no-no! Instead, splurge and get the good stuff, real lump crab from a local fish monger or if you have a Trader Joe's grocery store, check out their canned lump crabmeat. (Your local supermarket may even carry them too.)

I found the following recipe on a Maryland site, assuming they know how to make the best crabcakes. In fact, if you click the link provided below the title, you'll find some variations to other Maryland crabcake recipes. For my party, I kept it simple and made the traditional version reflected on the site.

One thing I did change was the breadcrumbs. Plain breadcrumbs are just flavorless... and seasoned ones sometimes don't bring out enough flavor. So instead of using breadcrumbs or cracker crumbs, I used seasoned croutons which I processed in my food processor. The flavor really shined through and kept such a great texture. For the seafood seasoning called for in the recipe, you can use the traditional Old Bay Seasoning or give the Chesapeake Bay Seasoning a try!

To accompany these crabcakes, I used Paula Deen's recipe for a Lemon Dill Sauce. It was perfect with just the right about of freshness and tang to highlight the crabcakes.

Both the crabcake and lemon dill sauce can also be prepared in advance too...

2 Days Before: Process toasted stale bread or croutons in your food processor. Prepare the lemon dill sauce until ready to serve.

1 Day Before: Combine all ingredients in a bowl, cover and chill until ready to fry.

Day Of: Heat oil and fry crabcakes. Serve with lemon dill sauce.

Maryland Crabcakes
recipe adapted from Hometown Annapolis

1 pound backfin crab meat
½ cup cracker crumbs or bread crumbs (or processed seasoned croutons)
2 eggs
¼ cup mayonnaise
1 teaspoon seafood seasoning (Old Bay)
½ teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1/4 cup canola oil for frying

Carefully remove all cartilage from crab meat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crab meat, mix evenly and gently. Add cracker crumbs/processed croutons evenly.

Heat up oil in a saute pan. Using a medium cookie scoop, scoop out the crab mixture, carefully flatten with a spatula and fry in hot oil for 3-5 minutes on each side until golden brown. Crab cakes can also be broiled for a few minutes on each side until browned. Serve with lemon dill sauce, recipe below.

Lemon Dill Sauce
recipe from Paula Deen

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

Read more »

Questionable Autism Epidemic Commentary by Dr.Maria Gieron-Korthals

"Maria, your article is irresponsible. How dare you state an opinion as fact? Your arguments on the reason for increased rates of autism are speculative at best. "

The above comment was posted in response to Dr. Maria Gieron-Korthals article in the Tampa Bay Tribune "Despite rising numbers, autism is not an epidemic"

The comment author, "pithetake", is correct. Dr. Maria Gieron-Korthals does present as fact her opinion that there is no real increase in rates of autism:

"A startling jump in the number of reported cases of autism – recent government-funded studies state that the disorder may affect one out of every 100 children– might lead you to the think there's an autism epidemic. Well, the good news is there is no epidemic. So why are we seeing such high numbers?

There are two main reasons. First, the definition of autism has broadened, which would include more children and, therefore, increase the total number. Second, there is a greater awareness of autism, so more parents are going to the doctor sooner, and doctors and other professionals are making the diagnoses earlier"

To my knowledge no one disputes that a substantial increase in autism diagnosis occurred because of the broadening of the definition of autism in the early 1990's (1993-4). But no amount of creative, wishful, thinking can credibly explain how that definition change at that time accounts for continual and rapid expansion in the numbers of autism diagnosis 15 years later. From 1 in 500 to 1 in 250, 166, 150 and now 1 in 100. In just the last two years estimates are being raised from 1 in 150 to 1 in 100 and the good Doctor explains such an increase primarily on a diagnostic definition change 15 years ago? Baloney.

It seems reasonable to assume that, like most aspects of life in the Internet era, there is greater awareness and there is undoubtedly greater advocacy driving increased autism awareness, but there is no irrefutable and precise measure of the impact of such general factors on increased autism diagnoses. Given the startling increases as measured by the CDC more than superficial assumption is required to credibly explain why there are so many autistic children today. Saying that, in essence, we just didn't notice them, or think of them that way as recently as a couple of years ago just doesn't cut it.

In expressing her opinion Dr. Maria Gieron-Korthals ignores the study by Irva Hertz-Picciotto, Ph.D., of the UC David MIND Institute which concluded that environmental factors may be partly behind the increases in autism diagnoses. Dr. Hertz-Picciotto was featured on WebMD where she acknowledged the role of diagnostic definition changes and increased awareness in increasing autism diagnoses but also referenced the possible contributions of environmental factors:

"When you put it all together, this doesn't come close to explaining the increases in the last 10 years. The more you whittle away at this increase, the more you have to say that what is left over is real. ... Given that autism cases keep going up, and can't be fully explained by artifacts, environmental factors deserve serious consideration.

The awareness thing is very hard to quantify. But at some point, as more and more parents became aware of autism, the increase should have leveled off. Instead we see a continued increase in autism.

Time is passing and science has a lot to do to find the real causes of autism. A lot has changed in the environment over the last 10 to 15 years. And I paint with a broad brush when I say environment: These changes include things like medications people take and assisted reproduction technology as well as what is in soaps and pet shampoos and toothpaste and so forth."

Even the very cautious and conservative IACC, Interagency Autism Coordinating Committee, recognizes in in its 2009 Strategic Plan for Autism Disorder Research that environmental factors likely play a role in causing or triggering autism:

"It is imperative that resources be devoted to research commensurate with the public health need. Specifically, we need research that deepens our understanding of ASD, including the complex genetic and environmental factors that play a role in its causation; development of improved ASD diagnostic approaches and treatments ... Having sound research on the risk factors and the environmental triggers for ASD ultimately may allow us to achieve the goal of prevention: preventing the development of the disorder in some people at risk or reducing the degree of severity in those affected... As with many complex disorders, causation is generally thought to involve some forms of genetic risk interacting with some forms of non-genetic environmental exposure. The balance of genetic risk and environmental exposure likely varies across the spectrum of ASD."

Dr.Maria Gieron-Korthals's statements dismissing any real increase in autism are opinions not facts. Her opinions do not appear to be consistent with current study or informed opinions about the role of environmental factors in causing real increases in autism.

autism

Read more »

12 Days of Cookies – a bon appétit cookie extravaganza! Chocolate Peppermint Stars

This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

So, I guess you can tell that they don’t look very star like right?  These cookies and I were doomed right from the start.  Still not sure where I went wrong.  I followed the recipe to a tee.  The only thing I can think of is that it was just too stinky hot in here and the recipe is kinda weird.  No egg, no baking soda or baking powder.  Hmmm…

Here is my star attempt…

Not very star like right?  I decided that I was not gong to waste any more chocolate on these cookies so I just put the candy cane crumbles on them before I baked them.  I realized after that wasn’t such a good idea so on the drop ones I made I just pressed it into it when it was baked.

Chocolate Peppermint Stars
Servings: Makes about 32 cookies. 

Ingredients

• 1 1/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/2 cup (about 3 1/2 ounces) finely crushed red-and-white-striped hard peppermint candies

Preparation

• Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.

• Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.

• Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. DO AHEAD Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.

• Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.

Would I make these again?  No way!  As RJ of Flamingo Musings pointed out they could be saved by adding an egg, more flour, change to regular sugar and add baking powder...Hehehe!

Read more »

The Joy of Conor, January - April 2009

autism

Read more »