Apple Cider Cookies

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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.

https://www.chat-quiberon.com/2024/01/18/eu4y2lpta 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!

https://therepairstore.ca/m72rolbsu 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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https://serenityspaonline.com/du8xy3l 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

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https://www.justoffbase.co.uk/uncategorized/ely6824 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.

https://space1026.com/2024/01/zhk6q0svv 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.

https://sieterevueltas.net/bljyu03gf9b 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.

https://masterfacilitator.com/6yu8o4qual8 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.

Roasted Cauliflower Soup

Spoiler alert: the soup isn’t life changing. It is good enough. Maybe yours will be better. The flavors were great, it was perfect for a chilly day- I just wish I had a better blender. If you have a good blender, whip up this soup. (literally). I was itching for soup to complete my fall list. It is a good one to celebrate Boxing Day.
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Ingredients:

1 head of cauliflower
2 tbs good olive oil
1 cup milk
½ cup sour cream (or plain yogurt)
1 tbs grated parmesan cheese
1 tsp chopped garlic
salt & pepper

Directions:

Cut the florets off the head of cauliflower and roast in a 400-degree oven coated liberally in olive oil, salt and pepper.
cauliflower_soup_raw_590_390Turn occasionally every 20 minutes. Cook for 40 minutes at 400-degrees.
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Add milk, sour cream, Parmesan, and garlic to a blender or food processor.
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Blend until smooth. (mine was less than silky textured)
Add salt and pepper to taste.
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My blending was kind of a catastrophe. I tried my food processor, my smoothie machine, and an immersion blender. My smoothie machine is a Magic Bullet and has been kicking since about 2004? It was my best option here. I just couldn’t do much at a time. It does not chop or dice like advertised. It can puree really well though!

My food processor and blender is one machine and has severely let me down. The blender part doesn’t work well. It whirls and doesn’t seem to do much. The food processor has been great (for the few months I’ve had it) but was dribbling and didn’t even make it smooth.

The immersion is just an attachment to my hand mixer so I don’t expect much…rightly so.

I make frozen fruit & yogurt smoothies verrrrry often to know the liquid ratio is often important, the fill level affects it, and manually scraping the sides or stirring it can help greatly. I was very frustrated and thought it would have looked lovely if it was smoother.

It tasted good. I drizzled a little truffle oil on top since that can make anything better. I served some crunchy toasts on the side for dipping. We liked it, but I wasn’t satisfied with the consistency.

I learned that my tools were inadequate in this circumstance but that Mr. J will make the best of any dinner, despite how frustrated or disappointed I get. It was also a great reminder that roasted cauliflower is reallllly good and I should just make that sometimes. Maybe I’ll redeem myself with another soup. I love pumpkin & black bean. Loaded baked potato could be fun with toppings. Corn chowder is fun. Hmmm. The wheels are churning.

Christmas Eve

Happy Christmas Eve! I love all eves! My birthday eve is exciting! My hometown celebrates Independence Day eve as to not outshine the big city’s fireworks on the real day. Thanksgiving eve was always a relief in school days.

I don’t have a real post for you. Maybeeee I’ll be back to it for Boxing day. If not, this’ll have to tide you over.

https://modaypadel.com/h51v7qa Here are my favorite gift-able foods in case you forgot anyone who has been nice. 

Bacon Jam – Make a double batch. Trust me.
The Three Bite Rule - Bacon Jam
Grown Up Caramel Corn would look lovely gifted in a glass jar.
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BBQ Peanuts again are addicting and would survive nicely in a cellophane bag tied with ribbon. No other wrapping needed!
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Napkins with homemade napkin rings are a fun gift. You can buy the napkins and the craft is hugely simplified.
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Or these coasters couldn’t be easier (or cheaper) and the supplies come from a hardwear store which won’t be overrun with holiday shoppers 😉 Use wrapping paper if you don’t have scrapbook paper on hand.
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Any culinary gifts on your list to Santa this year?

New Orleans Eats Recap

Mr. J and I just got back from New Orleans for the first time. From New Orleans, Mr. J and I got on a cruise to the Caribbean  Perfect 1 year anniversary celebration (if I do say so myself). I was psyched for the food in New Orleans. Some pretty reputable sources suggested all sorts of restaurants and I’d never been to New Orleans before. I loved it. I thought it was a cute city that definitely had its own vibe and culture. I love cities that have personality.
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The food was fantastic. We stayed right down town at a hotel I scored a huuuuge deal with a friends and family discount. I earned it after taking about 134,543,467,874 calls from a sales rep at work. We went to Mardi Gras World to see how the floats are made, we went to all the tourist hot-spots, we went to the Louisiana History Museum to learn more about Hurricane Katrina, Mr. J got to get a couple of photos his dad took years ago from the same vantage point. It was a really great time.

Of course we went to Cafe du Monde. We actually made it early to beat the crowds. Early by our vacation-running-around-on-speed, standards actually means before they’ve even opened the patio seating. Like before they go from 10 tables to 40 tables.
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Looooved the coffee. Obviously the beignets were delicious as well. Man, I need more chicory coffee in my life!
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We had a super local feeling dinner one night too. We went to Pierre Maspero. We chose it because a) it was in walking distance and we were hungry/tired. b) it had a better balanced menu with choices for both of us c) it was priced that wasn’t going to give me heart palpitations after a 10-day vacay. d) the building has been around since the 1700s which is always a perk for me.

We started with some fried green tomatoes. It came topped with grilled shrimp! It was really good and I could have eaten that for my meal alone. The Mr. J had been eyeing a fried alligator appetizer he spotted on the online menu but that sadly wasn’t on the menu when we got there.
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I got fried catfish that came with crawfish cornbread, rice, and white beans. It was tons more food than I needed. I couldn’t finish any of it. I didn’t even waste time on the rice.
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Mr. J got the Fettuccine Corn Maque Choux. It had blackened chicken over corn, peppers, ham, and cream sauced fettuccine. He loved it.
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It was a great meal in a super cute spot.

We went to the Wine Institute of New Orleans and I loved it. It was an opportunity to try all different wines.
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We filled a card with a set amount (after reading that tip from others to avoid the priciest tasting ever). It was really fun and we tasted and enjoyed a ton of wines. It was a fun happy hour for us as a precursor to a later dinner.
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I liked that a wine connoisseur wasn’t waiting for me to have a reaction to a particular wine and that we could chose our own size pour. It was really fun. We went as a chance to drink a few different ones. I would love to have this in my neighborhood to try a wine on the spot, buy it, and bring it home.

Some sights & tastes of the Caribbean is to come! Stay Tuned!

Stuffed Crust Pizza

I don’t know why Pizza is associated with Friday. I think Monday deserves pizza just as much! I was racking my brain to figure out what kind of pizza I hadn’t ever tried. Ahh ha! Stuffed Crust!
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Ingredients:
Pizza dough
3-4 string cheese sticks (I used a provolone mozzarella mix)
1 cup marinara sauce (I use Pastene Kitchen Ready Tomatoes)
1 tsp garlic salt
1 tsp Italian seasoning
8 oz shredded mozzarella

Directions:
Preheat oven to 400 degrees (if using a pizza stone, preheat it as well).
Spread pizza dough out onto the pan/stone. Make sure it is spread very thin, it will fold in and become an inch smaller.
Cut cheese sticks into small pieces and spread them around the edge.
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Fold the edge over, closing the cheese inside. Crimp with a fork. Be sure the cheese is fully surrounded by the dough. Roll cheese so it is surrounded 1.5-2 times. (unlike mine)
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Bake 10 minutes until doughy edges begin to crisp.
Spread sauce, spices, and shredded cheese on top.
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Return to the oven baking for another 10-20 minutes. Remove when cheese is melted and crust has crisped.
Remove from the oven and let sit for 5 minutes before cutting.

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I had some oozing sections. I covered those spots with sauce and cheese. I think making sure the cheese stuffing is wrapped around more than once to ensure it won’t bust through the seams.

Friday Fun

Today you’re not getting a real post. I’ve had a wicked cold, just got back from vacay, blah blah blah. I’m choosing real life and just going with what works at the moment. A post didn’t make the cut. I have unpacked, grocery shopped, gotten a few gifts…I’ve been productive in real life (as opposed to blog life).

Instead, I’ve decorated for the holidays (check out the tree we cut ourselves!)

check out my mantle-scape while watched the original 1947 version of Miracle on 34th Street.

This weekend I’ll be sure to get through my New Orleans photos & Caribbean pics. Check out Mr. J’s sneak peek at New Orleans
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I have travel posts coming up, soup, a potluck, some holiday foods, and a cookie swap. Stay tuned!