Butterscotch and Toffee Shortbread | Food Blogger Brunch & Cookie Swap

It is raining cookies during this time of year. Okay, maybe not literally but ovens around the country are firing on all cylinders.  I can only imagine if you flew low over towns across America, the air would be filled with the sweet scents of holiday cookies.  My house is no exception during this time of year. For the last several weeks, I have been filled with excitement in anticipation for my food blogger brunch and annual cookie exchange.  Granted it is only our 2^nd year, I can confidently say it is an annual event now.

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Last year, we gathered at Wayfair Tavern in San Francisco with bags of cookies in hand and hungry stomachs.  Good times were had by all.  This year, I offered to host the event at my house and felt it would be relaxing along with giving us the opportunity to be leisurely and enjoy each others company.  I have to say, that is exactly how it turned out.  We decided to continue the tradition of from our other blogger events, by having each person contribute a dish for the brunch along with making ½ dozen cookies for each person plus enough to share for dessert.

I must confess when food bloggers gather, there is not a bad dish in the house.  In fact, it is a gastronomical feast and I was in pure foodie heaven.  The conversation was centered around food blogging, food, food blogging and more conversation about food.  What more could a food blogger ask for?  We did diversify the conversation a bit however, the binding topics made for an incredibly fun day.

Let me share with you about the food that was abundant at our brunch.  Patty from Patty’s food brought a delicious Roasted Root Vegetable Salad with Herb Dressing that was perfect for the season. Lisa from Ravishing Hunger shared some divine Italian Marinated Beans, Olives and Herbed Ricotta Stuffed Roasted Red Peppers.  Jean from Lemon and Anchovies brought her famous Pasta Salad with Arugula and Four Herbs which was simply delish.  Liren from Kitchen Confidante created a wonderful Breakfast Frittata that was quite tasty and perfect for brunch.

Gina of SPCookieQueen fame made a stunning Veggie Tart with Carrots, Goat Cheese and Olives that was a feast for the eyes and taste buds. Azmina from Lawyer Loves Lunch shared a lovely appetizer that was spinach, cheese and adorned on a tiny vessel of bread and hard to eat just one – trust me. As for me, I created a cheese plate to start the brunch and then served my Kale Salad that is a consistent crowd pleaser.  For a special treat, I made my Sage and Gruyere Biscuits that were out of this world tasty.  The recipe was highly requested and that simply made me smile.  Will be sharing very soon. Smile.

Once we lingered over brunch and many of us had seconds, we gathered up the platter of cookies along with a cup of hot tea or coffee and sat by the fire to enjoy the fruits of our labor.  I must exclaim that this is one talented group of food bloggers with distinct “super baking powers”.  We discussed that the assortment of cookies was amazing and sampled all of the baking delights.  Let’s just say that when my hubby got home later that afternoon, he was one happy fellow. 

My contribution to the cookie swap was my wonderfulButterscotch and Toffee Shortbread Cookies.  They simply melt in your mouth and the finish from the Fleur de Sel simply elevates it to the next level. 

Butterscotch and Toffee Shortbread 

Makes 40 to 45 cookies

1 Cup Butter, room temperature

½ Cup Powdered Sugar

2 teaspoons Vanilla

1 ¾ Cup Flour

½ Cup Cornstarch

¼ teaspoon Salt

½ Cup Butterscotch chips, chop fairly fine

½ Cup Toffee Bits

Fleur de Sel for sprinkling

Preheat oven to 350 degrees.  Use a non-stick cookie sheet or line with parchment paper.

In a stand mixer, cream together the butter and powdered sugar until light and fluffy.  Add vanilla, salt and cornstarch and mix together.  Next add the flour slowly until incorporated.  Finally add the butterscotch chips and toffee bits and mix until incorporated.  Cover and chill for one hour.

Work the dough in 2 batches.  Roll out on a lightly floured surface and roll to ¼ inch thick. Use flour if needed.  Use a 2 inch round cookie cutter and place onto the baking sheets.  Sprinkle with a bit of the fleur de Sel.  Bake until lightly browned, about 10 to 12 minutes.  Cool on wire racks.

Olive Tapenade Crostini | Friday Night Bites

When it comes to appetizers, simplicity is sublime.  Often the limited number of ingredients combined together creates the most spectacular flavor profiles.  My Olive Tapenade Crostinis are a perfect example of this theory.  Between the salty, savory tapenade and the smoky flavor from the red pepper along with the sweetness from the reduced balsamic on top of a crunchy carbohydrate – this is heaven in a two bite delight.

Hubby and I attended a holiday party last weekend in San Francisco which was rather beige unfortunately, but one that we needed to attend. We had great guests at our table, so the event was several shades more enticing.  With any type of mass catering, sometimes the finesse of tasty food is lost in production and as hard as they tried, it was a lack luster attempt.  Perhaps because I have such an affinity for food, I am being a bit too critical and I am sure others were thrilled and I am hapy for them.  Be that as it may, there was one bright light shining at the event and it was on the appetizer portion of this party - thus my inspiration for this week’s Friday Night Bites.  I always try to find the positive in any situation.

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My positive was this delightful little two bite Crostini filled with salty tapenade, mozzarella and roasted red bell pepper.  I added the reduced balsamic and a garlic rubbed Crostini.  This can’t be more simple to make and will WOW your guests.  This is a perfect appetizer to bring for any holiday party or enjoy on New Years Eve with a chilled glass of your favorite bubbly.  Cheers!

Olive Tapenade Crostini

1 ½ C. Kalamata olives, pitted
3 T. Capers
2 Garlic cloves
1 t. Anchovy paste
1 T. Flat leaf parsley, finely chopped
4 T. Olive oil
Salt and pepper to taste

Baguette + olive oil for brushing + fresh garlic for rubbing each crostini

In a food processor add all of the ingredients, except olive oil and pulse until a course puree. Add the olive oil and pulse again until the mixture is blended. 

Toppings:

Small mozzarella balls, cut in half

Roasted Red Pepper Slices

Reduced Balsamic Vinegar

Slice the baguette into thin slices and brush both sides with olive oil. Place onto a cookie sheet and bake at 350 for about 3 to 4 minutes per side or until golden brown. Remove from oven and rub with a fresh garlic clove, then let cool. Spread each one with the olive tapenade then top with a half of small mozzarella ball and slice of roasted red pepper. 

To make the reduced balsamic, add ½ cup of balsamic vinegar to a small skillet and cook on medium heat until reduced and thick.  Let cool then drizzle on top of each Crostini.

***Note:  This is a loose recipe.  The tapenade should make at least 36 crostinis then use 18 mozzarella balls cut in half and purchase the roasted red peppers from the grocery store.

Jeweled Ornament Sugar Cookies | 3rd Annual Great Food Blogger Cookie Swap

Happy Holidays Everyone!  Honestly it is hard to fathom that it is already that time of the year.  For me baking cookies during this time of year is a natural activity and brings such joy to see the looks and reactions to folks faces when they receive them.  Speaking of cookies, it is time for the 3rd Annual Great Food Blogger Cookie Swap.  I have been excited to be participate for since the inception and we are able to part of giving back by supporting a national non-profit called Cookies for Kid’s Cancer through simply being involved in the great cookie swap. I can’t think of a better event than one that involves delicious cookies and being able to help others.  To learn more about particpating in the event for 2014, simply click here.

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Each year, I ponder the ever important question – “What cookie will I make for this year’s swap?”  The first year I made Chocolate Dipped Gingerbread Biscotti’s and last year I went over the top to create Holiday Checkerboard Cookies, so I knew the bar was high for 2013.  Luckily, the idea for my Jeweled Ornament Sugar Cookies came to me in early November while shopping at Williams Sonoma.  They sell the most beautiful jewel colored sanding sugars and just begged to be adorned a top some delicious sugar cookies. 

My next quest was to hunt down the perfect ornament cookie cutter which proved to be a bit more challenging than anticipated.  I had a certain ornament shape in mind and simply could not locate it – darn – don’t you hate it when something you picture in your mind, just simply doesn’t exist?  I did however; find a close second which proved to work out beautifully.  Now that I am not looking, I will probably find the one I envisioned. Smile.

My matches were sent to me and I was quite thrilled to send them my creations.  I only wish that I could have been a fly on the wall to see their reactions.  I can only hope that they were thrilled and enjoyed them to pieces.  In fact, I wanted to add a bit of personalization to each box, so I adorned a 13^th cookie with each of their first initials to make the presentation even that more special.  I had the pleasure of sharing my baked delights with Nicole from 350 Preheat, Ashley from Cookin’ in Heels and Shannafrom Pineapple and Coconut.  All lovely blogs and when you have a few minutes; be sure to check them out.  I know I want to see what cookies they made and sent.

Speaking of special, were the 3 dozen cookies that were sent to me.  First to arrive was from Erica from Sun and Good Eats.  She sent these extremely tasty Caramel and Pretzel Chocolate Chip Cookies – they simply melted in your mouth and I need to make some soon.  Second to show up at my office were Pepparkokor Cookies which are traditional Swedish Ginger Cookies from Amanda from Amanda K by the Bay.  They were simply addictive that I found myself eating one after another until I thought I better put the lid on the container and share with hubby.  Last but certainly not least a large tin of traditional Gingerbread Men Cookies arrived and were from Jenn from Not Starving Yet.  My office thanks Jenn since they devoured the entire tin and were quite happy.

I am excited to be featured in the latest edition Foodie Crush Magazine from Heidi. I have long admired her creative prowess and to be part of it is a true thrill!  Please click here to see this beautiful publication.  I want to sincerely wish all of my readers the most joyous holiday season that is filled with great food, fun, family, friends and health! Huge Smile!

Jeweled Ornament Sugar Cookies

Makes approximately 3 Dozen

1 cup unsalted butter, softened
3/4 cup sugar
1 egg
3 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. almond extract

Beat the butter until softened, add sugar, egg, flour, salt and almond extract and mix until combined. Chill dough for 1-2 hours. Roll the dough out onto a floured surface until it is 1/4-inch thick. Use ornament shaped cookie cutters (mine were about 3 inches) to cut out the dough and place the cookies 2-inches apart onto cookie sheets lined with parchment or silpats. 

Bake in a 375 degree F oven for 7-9 minutes.

Royal Icing

1 pounds confectioners' sugar
1/3 cup water, plus more if needed
1/4 cup plus 1 tablespoon meringue powder 
Gel-paste food coloring (optional)

Beat sugar, water, and meringue powder with a mixer on low speed until smooth. (If icing is too thick, slowly add more water, beating to desired consistency. If icing is too thin, continue beating for 2 to 3 minutes more.) Add food coloring if desired - a drop at a time, until desired color is reached; if making more than 1 color, divide icing and work in batches. Icing can be refrigerated for up to 1 week. 

Use a round tip to pipe along the edges then fill in with royal icing and smooth with a knife if needed.  Sprinkle with desired candy sprinkles.  Mine were from Williams Sonoma.

Chive & Parmesan Popcorn | Friday Night Bites

We are experiencing a bitter cold snap here in the Bay Area.  Our temperatures are on par with New York and Chicago at this time of the year.  We are expected to dip into the high 20’s tonight and for the next few nights – for us Bay Area folks - that is cold.  Our heater is running along with our fireplace and the blankets are abounding while we watch television.  It sort of cozy to have these low temperatures and just sets the stage for snuggling and enjoying comfort foods.  Not great for the waistline, but a few days won’t be that big of a deal.

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Speaking of comfort food, popcorn is one of those comfort foods for me.  It reminds me of my childhood when my Mom would take out the yellow cast iron pot and create popcorn magic.  It was always white popcorn versus yellow and to this day, I am forever spoiled with the delicate white kernels.   Although I will pop a bag in the microwave every once in a while; the stovetop version can’t be beat.  There is something memorable and special about making it the way my mom does.

Who says popcorn has to be associated with watching a movie – I don’t.  It can be kicked up several levels by adding various flavor enhancers and elevating it to that gourmet level.  That is exactly what I did by adding a chive infused butter and freshly grated parmesan.  It is rich, flavorful and incredibly satisfying.  If you serve it with some Prosecco or Champagne, then you have created an ordinary snack food to an extraordinary appetizer.

This is our Friday Night Bite for this week and I can hardly wait to make it for hubby and I to enjoy while unwinding from the long work week.  I have to say that we are incredibly excited for December 20^thto arrive – that means our 2 week holiday vacation or should I say stay-cation begins.  I love this time of year!

Chive & Parmesan Popcorn

6 T. Salted Butter
3 T. Canola or Vegetable Oil
1/2 C. White Popcorn Kernels
1/2 C. finely grated parmesan cheese

1/3 Cup Chives + 1 Tablespoon, fine dice
Sea salt to taste

In a sauce pan, melt the butter then add the chives and let the flavors meld together for about 10 minutes with the heat off.

You’ll need a large heavy-bottomed pot with lid. Heat oil over medium heat with 2 or 3 popcorn kernels. Once the kernels begin to pop, cover with a lid.  Shake periodically so the kernels do not burn.  Once you stop hearing popping, take off the heat.  Add to a large brown paper bag.  Best to double the paper bags to allow for the oil to absorb and not come through.

Drizzle the chive butter over all of the popcorn once in the brown bag and shake well.  Next add the parmesan cheese and shake well.  Taste and then add salt and shake well, until it reaches the desired taste levels you are looking for.  Next add one tablespoon of fresh chives. With the salted butter and parmesan cheese, you may not need to add too much salt.

Chutney and Cheese Stuffed Dates | Friday Night Bites

Happy Thanksgiving Day Everyone!  What a special day in our country’s history.  It is a day where we gather together with our family and friends to reflect on what we are thankful for along with enjoying great food, laughs and restful moments.  Hubby and I head to my parents house for a day of food, fun, and laughs with my family.  As you can imagine there is an abundance of food. 

It is a day to see my sister, brother in law, brother, sister in law and my four adorable nephews and my lovely parents.  My parents just remodeled their kitchen and it should be fun to cook the turkey and sides in the newly updated kitchen. It just got finalized last week and I had a sneak peak last weekend. It is simply stunning and makes me want to remodel my own kitchen, yet it really doesn’t need it – perhaps in a few years. Smile. Believe it or not, I have never cooked a turkey.  I know – “shut the front door”!  It is probably time for me to take the plunge.  I look at the turkey roasting task as being simply a roasted chicken on steroids.  Smile.

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I am in charge of bringing the appetizers and a couple side dishes. This year I am bringing this appetizer, this salad and this sidedish.  Oh and a beautiful cheese platter for all to enjoy.  My sister is in charge of desserts and my sister in law is bringing a sweet potato side dish.  I am confident that all will be delicious.  For me, it is just spending the day with family and enjoying the time together – that is what is special and what I am thankful for.

I thought I would extend the Thanksgiving holiday spirit into this week’s Friday Night Bites with my Chutney and Cheese Stuffed Dates.  They are simple to make and easy to eat.  You can choose different cheeses and chutney flavors to put inside – the choices are endless.  I went with a cave aged gruyere and my handmade Cranberry Orange Ginger Chutney with Madjool Dates.  There are many types of chutney available at your local grocery store or online, if you are not able to make it from scratch. A bit of rough chopped flat leaf parsley adorns the top to add a punch of color and herbaceous flavor. The recipe below is rough and not exact, since this appetizer is quick and simple.

Chutney and Cheese Stuffed Dates

Madjool Dates (remove pit)

Gruyere Cheese

Cranberry, Orange and Ginger Chutney (or your favorite chutney or savory jam)

Flat leaf parsley

Remove the pit by slicing the lengthwise the top of Madjool date.  Take the opposite ends and push together to open up the date to stuff.  Add a small cube of the gruyere cheese and bake for 10 minutes at 350 degrees the desired number of dates.  Remove and top with a small drop of the chutney and sprinkle with the flat leaf parsley.  Enjoy.

Mushroom Pizzettas with Reduced Balsamic | Friday Night Bites

Over the last couple days we FINALLY had our first real rain storm of the season.  The Bay Area has been extremely starved for rain and now we hopefully have the start of a good rainy season to prevent a drought come summer.  It is a funny thing, once it rains people forgot all the things they have learned about driving.  It is like they have driving amnesia. There are more accidents along with more bad drivers – it just amazes me while I commute to work each day.  Perhaps after this first rain, folks will adjust.  Smile.

With rain, the air is crisp and fresh smelling along with the hills begin to blossom with green foliage versus the dry brown landscape – that is a welcomed sight.  It is time to pull out the various boots for winter and put away my beloved sandals, unless the weather becomes mild enough, which we do have even in the winter months.  The nights have been quite chilly as of late and our fire place, albeit gas, has been on every night.  I am beginning to settle into the fact that fall and soon winter is here.  Oh and not too mention the holidays are quickly approaching. Are you enjoying the fall season?

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My official taste tester is my hubby and he is not afraid to tell me if something is not his favorite or on the other hand, if he absolutely loves it.  Lucky for me, I am batting about a 99% with him.  This week, I set out to create this appetizer that I have created in my head months ago and finally got around to making.  The end result was a simply, satisfying and quite tasty mini pizza of sorts along with a gourmet flair.  If you have a Trader Joe’s near you, then you can literally purchase every ingredient in one stop.  If you are not fortunate to have a Trader Joes’ nearby, don’t worry, your local market should have everything.

I adore a thin crust pizza over deep dish or thick crust pizza any day.  Many may disagree and that is perfectly okay.  My quick solution to creating a thin crust pizza at home is to use Lavash bread or flat bread.  It crisps up nicely and is easy to use.  I decided to use a round cookie cutter and make pizzettas. You can certainly create endless possibilities with your flavor profiles and your guests will think you spend hours creating them.

Mushroom Pizzettas with Reduced Balsamic

Makes 16

2 to 3 pieces of Lavash Bread

3.5 oz. Shiitake Mushrooms

8 oz. Crimini Mushrooms

1 Tablespoons Olive Oil + additional for brushing the Lavash Bread

2 Tablespoons Butter

1 Large Garlic Clove, minced

1 Large Shallot, minced

¼ teaspoon Salt

½ teaspoon Pepper

1 Cup Grated Cheese Blend***

½ Cup Balsamic Vinegar

¼ Cup Flat Leaf Parsley, rough chop

Pre-heat oven to 400 degrees

Clean and de-stem mushrooms and cut into small dices.  In a large skillet, melt the butter and olive oil together over medium heat.  Add the shallots and let cook for 2 minutes then add the mushrooms and cook on high heat until they begin to turn golden brown.  Quick toss in the salt and pepper along with the minced garlic and toss for one minute.  Turn off the heat and remove from the stove.

Use a 3 or 3.5 inch round cookie cutter and cut 16 rounds out of the lavash bread.  Brush each one with olive oil and place onto a cookie sheet.  Top each one with a tablespoon of the mushroom topping.  Put a tablespoon of the cheese blend on each one and bake for 5 to 7 minutes or until crispy around the edges and golden brown with bubbly cheese.

***I use the “Quattro Formaggio" shredded cheese blend from Trader Joe’s.  It that is not available, simply mix a combination of parmesan, asiago, fontina and provolone cheeses together or make a combination of just a few of those. Completely up to you.

To make the reduced balsamic, simply add the balsamic to a sauce pan and heat on medium until it reduces to a syrup consistency.  Watch carefully so it doesn’t burn.  As it cools, it will begin to thicken.

After you remove from the oven, simply drizzle a bit of the reduced balsamic over each pizzetta and sprinkle with the chopped parsley.  Enjoy!

Chocolate Chip, Pecan and Coconut Brittle Cookie | Secret Recipe Club

This is my last Secret Recipe Club post for 2013.  How did the year whirl by so quickly?  It is almost unfathomable, huh?  In any event, the group I am in will reconvene in January and I am excited to see who I will be assigned to.  This month I was matched with Denise from Creative Kitchen Adventures.  If you feel out of the loop and want to learn more about Secret Recipe Club and how to join in on the fun, simply click here to learn more.

In the meantime, I enjoyed browsing through Denise’s food blog and learning more about her.  She met her hubby while they were both in the Navy and is now a Mom to three wonderful daughters.  She lives in suburbia but enjoys the outdoors and the beauty of nature.  She enjoys cooking, baking, travel, bike riding, blogging and reading along with spending time with her family and friends. She began her food blog a few years ago after discovering the joy of browsing and commenting on the vast beautiful food blogs in the blogosphere.

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After taking many trips through Denise’s many posts of great recipes, one in particular caught my eye -Tollhouse Brittle.  It jumped out at me and just looked mouthwatering.  Being authentic to who I am, I knew I had to put my own spin on this cookie.  I substituted the white sugar for brown, then added coconut and pecans versus walnuts.  A quick sprinkle of demerara sugar on top was the icing on the cake, or should I say cookie.  Smile.  The end result was a crunchy almost candy like cookie.  I just know my office will enjoy these.  In the meantime, I need to set aside a few for hubby to feast on – he will be one happy man.

Chocolate Chip, Pecan and Coconut Brittle Cookie

1 Cup Butter, Softened

2 teaspoons Vanilla

1 teaspoon Salt

1 Cup Brown Sugar

2 Cups Flour

1 Cup Sweetened Shredded Coconut

½ Cup Chopped Toasted Pecans

6 oz. Mini Semi-sweet Chocolate Chips

¼ Cup Demerara Sugar

In a stand mixer, cream together the butter and brown sugar then add the vanilla and salt.  Add the flour and incorporate until well blended.  Mix in the coconut, mini chocolate chips and pecans.

Preheat oven to 350 degrees

Spray non-stick cooking spray onto a 10 x 15 baking sheet with sides.  Pour the cookie dough on top and spread evenly by gently pressing down with your fingers.  Sprinkle the demerara sugar on top.  Cook for 15 to 20 minutes or until lightly golden brown.  Let cool for 10 minutes then cut into small squares or strips.