Apple Cider Cookies

I wanted to try out the pudding cookies that Flying on Jess Fuel made, butttt the necessary gingerbread pudding ingredient wasn’t for sale anywhere near me. The office cookie swap warranted something out of the ordinary for a holiday cookie swap. I’m not always 100% into mint so that narrows holiday cookie options.

I know, this goes against resolutions about 97% of of you out there have made, but they’re really good, and I made them during the holiday craziness and just didn’t get to share it with you till now. Just wait. There’s more to tempt you still to come…
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I took a personal day that would have expired by the end of the year and baked cookies at mom’s house. We made a few different kinds going and all were successful!

I pinned these sugar cookies made with hot apple cider mix and thought they sounded great. They seemed a bit fall-ish but I tweaked them and they were a hit for the holidays.

Apple Cider Cookies

adapted from Dreaming All Day

Ingredients:

1 cup butter
6 tbs sugar
1 individual serving size packet hot cider
2 tsp vanilla
¼ tsp salt
2 cups flour
1 tbs milk
1 ½ cups butterscotch or cinnamon chips
¼ cup sugar
3 tbs cinnamon

Directions:

Preheat oven to 375 degrees.
Beat butter, sugar, cider mix, vanilla, and salt.
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Add flour in and mix until well combined.
Mix in chips by hand.
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Roll cookie dough in 1 inch balls into mixed cinnamon and sugar.
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Bake 9 minutes and let cool on cooling racks.
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I loved these. I thought they were way more exciting than sugar cookies. I amped up the cider mix more than the original recipe called for and I added chips. It might be a weird ingredient to buy just for cookies, but I had some for a hot drink anyway.

Mexican Cooking Class in Cozumel

Just before the holidays, Mr. J and I went to New Orleans and then got onto a cruise. We stopped in Belize, Honduras  and two cities in Mexico. It was amazing, and it flew by. We loved out time on the beach and some awesome adventures. It was the perfect getaway and break to celebrate our 1st wedding anniversary (again). We ran around New Orleans then got to really relax and enjoy the cruise. It was the best of both worlds.

In Cozumel we decided to take a cooking class. After a mini-jeep adventure, a private island beach day, and a tour of Mayan ruins it seemed like a fun and different excursion. It was amazing, my favorite day of the trip.

Our chef instructor was just so funny.

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annnnd the margaritas just kept coming which helped the fun.
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We made an appetizer of Devil Shrimp Sopes. They were slightly spicy shrimp with a fresh crunch and a great corn masa base.
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We made a tamarind fish fillet packet with grouper and chopped veggies
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And we made caramelized plantains with a tequila chocolate sauce
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It was such a fun class. The drinks were awesome and then the meal was perfectly flavorful.  I was afraid it might be a dumbed down menu but it was great. The fish was really light and flavorful. The app was my favorite part because I have always loved shrimp.

Mr. J didn’t take the chicken option. He tried (and liked!) the grouper! He liked the shrimp app too! The class was just so enjoyable and we were laughing the whole time. We learned some good tips and really enjoyed the lunch.

Afterwards we spend the rest of the day on the beach. Not too shabby.

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Sweet Potato and Brussels Sprouts Hash

Happy New Year! December included a vacation then the whirlwind of the holidays in MA & ME. It was an awesome few weeks but I feel like now it is is major detox time. Time to eat real food and get back to the routine. There were some amazing meals on vacay, Christmases with both families, holiday parties, a cookie swap, some festive beverages etc.
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I spotted this easy sweet potato and brussels sprouts hash on Culinary Colleen’s blog. It looked awesome for brunch. I thought it could be an easy and balanced dinner.

Ingredients:
2 small sweet potatoes quartered
2 cups brussels sprouts, trimmed
4 strips of bacon
1 tbs chopped garlic
2 eggs

Directions:
Partially boil the potatoes and cook until the potatoes are halfway cooked.
Steam the brussels sprouts while pan frying the bacon.
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Drain the bacon, leaving the pan coated with bacon grease.
Cook potatoes, brussels sprouts, and garlic in the bacon pan.
When potatoes and sprouts are getting gently browned and crisp turn to low and keep warm. Add bacon just before serving.
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Pan fry eggs over easy, or poach the eggs.
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Serve eggs over the potato and sprout hash.
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I liked this. It was super easy. I think I should have dripped in a little liquid smoke, but the bacon gave a great smokiness. I don’t think I’d crave this weekly, but it was a nice change up and was only 1 pot and 1 pan to make. Love that!

Cobb Salad Dip

How do you do New Years Eve? I have a great fresh and filling dip for you to bring to a party or to your next football party. I always avoided going out to bars on NYE. It seems like it has to be such a plan. It is overpriced and crowded.
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I’m too old for that. Last year we moved and watched the ball drop from our new house. Most years Mr. J and I had been able to walk over to our friends’ annual party. This year it is a bit further but I’m excited.

Ingredients:

12 oz plain Greek yogurt (or half Greek yogurt/half sour cream)
1 pkg ranch dressing mix
1 cucumber, chopped
2 large tomatoes, chopped
6 oz gouda, chopped
2 eggs, hardboiled, chopped
4 green onions, chopped
4 strips of bacon, chopped
1 box of wheat thins

Directions:

Mix yogurt and ranch dressing mix until combined. Let chill for a few hours (or overnight) before serving.
Chop veggies into small bite size pieces.
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Spread ranch onto a platter or plate.
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Top with chopped veggies, eggs, cheese, and bacon (I was out of bacon and used pepperoni).
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Serve with crackers for dipping.
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I like this one because it is fresh and crisp and has all my favorites in one place. The Greek yogurt adds such a good  tang while being packed with protein and calcium. This dip is the perfect party way to eat some veggies.

Cobb Salad Dip is convenient to chop the veggies and whip up the ranch dip then assemble on site. It is one of the easiest ones to prep in advance and pack it to go.

Best of Both Worlds: Cocoa Eggnog

I hadn’t ever made homemade hot chocolate before and I can’t believe how easy it is! Four simple ingredients and I was on my way. Then I wondered what would happen if I replaced the milk with eggnog? Ohh wow. It was amazing. What a simple way to add some serious flavor to your drink!
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Ingredients:

1/4 cup Sweet’N Low
1/4 cup water
1/4 tsp salt
1/4 cup baking cocoa
2 cups eggnog

Directions:

Heat Sweet’N Low, water, and salt in a saucepan over medium low heat.
cocoa_nog_sugar_590_390Add cocoa and cook until all the lumps are smoothed out.
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Add eggnog and stir.
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Cook until heated through.
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It was so decadent and rich. I loved the chocolate flavor with the eggnog.
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This was probably about 435,687,289 calories, but the Sweet’N Low helps to shed a few. I love cutting a few calories when it doesn’t affect the flavor.

Full 3 Bite Rule Disclosure: I was selected to receive samples of Sweet ‘N Low as part of the DailyBuzz Food Tastemaker program. The product samples were completely complimentary but my experience, thoughts, opinions, and words are entirely my own.