Sparkly Shortbread Cookies | Blogger C.L.U.E. Society

Hubby and I took down the last vestige of holiday decorations on Sunday.  Not sure about you, but I get to a point where I have enjoyed the holidays so much that when the New Year rolls around, it is time to pack these treasures away in anticipation of the day after Thanksgiving when the whole decorating process begins again.  The house looks sparse but that is how it is actually year round, just seems that way – a bit of holiday deception I guess. 

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Now with the holidays behind us, it is time to make those resolutions for 2015 and set those goals and hit the ground running again.  I am excited for a new year and feel positive for what lies ahead. With that a new group I joined Blogger C.L.U.E. Society is in its 3^rd month of existence.  Each month a theme is chosen and we are assigned a fellow blogger who does not know that we have them.  We peruse their site for a recipe that catches our eye and fits into the theme for the month.  For January, the theme is “something sparkly” – think champagne, sparkly sugar topped desserts, even sea salt garnished dishes.

I was absolutely THRILLED to have received Azmina from Lawyer Loves Lunch.  Azmina and I have known each other for several years and she is simply a doll.  She recently had her second baby which keeps her and hubby quite busy – they are DARLING little guys.  Azmina is smart, talented, funny, warm, kind hearted and simply a great person to hang out with.  I am fortunate enough to actually see her this coming Saturday since a group of Bay Area Bloggers are getting together for our annual cookie exchange – a bit overdue from the holidays but better late than never.  I simply can’t wait to spend the day with everyone. Here is a photo from last year's get together at my house:

Left to right:  Lisa from Ravishing Hunger, Jean from Lemon and Anchovies, Azmina from Lawyers Loves Lunch, Patty from Patty's Food, Me, Gina from SPCookieQueen and Liren from Kitchen Confidante

A little know fact that you may or may not know about Azmina is that she was a contestant on Master Chef, season one.  She made it to number 16 and then unfortunately was sent home.  I remember reading about it prior to meeting her in person and thought it was so cool that she took that leap of faith.

After cruising through all of her simply tasty recipes, I had the theme challenge in mind and selected her Chocolate Dipped Shortbread Cookies.  They looked and sounded simply perfect.  Instead of chocolate, I made a simple icing and dipped in various sparkly sugars to fit the theme.  The outcome just made me smile.  Trust me – they are divine and you will have a hard time eating just one. 

Sparkly Shortbread Cookies

¾ pound Butter (3 sticks), room temperature

1 Cup Sugar

2 teaspoon pure vanilla

3 ½ Cup Flour

¼ teaspoon Salt

Vanilla Glaze

2 Cups of powdered sugar

1 teaspoon Vanilla

1 to 3 teaspoons of water

In a bowl add the sugar and vanilla.  Slowly add one teaspoon at a time of water and stir.  Continue to add until the consistency is slightly thick but the glaze will drip off the cookie when dipped.

Preheat oven to 350 degrees.

In the bowl of a stand mixer, add the room temperature butter and beat with the paddle attachment until creamy.  Add the sugar, vanilla and salt and beat until well combined.  Slowly add the flour until all is incorporated.

Dump onto a surface dusted with flour and shape into two flat disks.  Wrap in plastic and chill for 30 minutes. 

Roll the dough ½ inch thick and cut into a 3 by 1 inch rectangle. Place the cookies on an ungreased baking sheet.  Bake for 20 minutes or until the edges begin to brown.  Allow to cool to room temperature.

When the cookies are cool dip into the vanilla glaze and let the excess drip off, then sprinkle with your choice of sparkly toppings.  Set on a rack to dry and then enjoy.

Sparkly Shortbread Cookies from Lisa of Authentic Suburban Gourmet

Cherry and Cream Pavlova from Ramona of Curry and Comfort

Pomegranate Champagne from Christy of Confessions of a Culinary Diva

Rosemary Peach Sparkling Cocktail from Alice of A Mama, Baby and Shar-pei in the Kitchen

tba from Azmina of Lawyer Loves Lunch

Maple, Caramel, Golden Sugar  Blondies from Kelli of Kelli's Kitchen

Strawberry Champagne Cocktail from Stacy of Food Lust People Love

Milky Way Martini from Aly of Cooking in Stilettos

Cornish Game Hens with Whisky Herb Citrus Glaze Lea Ann of Cooking on the Ranch

Peach Buckle from Anna of Anna Dishes

Potato Salad with Champagne Vinaigrette from Wendy of A Day in the Life on the Farm

Lemon-Ginger Crinkle Cookies from Jean of Lemons and Anchovies

Soft Pretzel Sticks with Spicy Mustard Sauce from Heather of girlichef

Salted Toffee Chocolate Chunk Cookies from Liz of That Skinny Chick Can Bake

Blood Orange Margaritas from Liz  of That Skinny Chick Can Bake

Mini Cinnamon Rolls from Kate of Kate's Kitchen

Brown Butter, Brown Sugar Banana Bread from Christiane of Taking on Magazines

Cardamom White Chocolate Panna Cotta from Debra of Eliot's Eats

Parmesan, Cheddar and Thyme Gougeres | Friday Night Bites

Happy New Year!  We are now in a new year with new beginnings and new hopes and dreams.  I am excited for what 2015 has to offer.  If I look back on 2014, it was a great year with no regrets.  I am working on my goals for 2015 and excited about what will happen this year.  Do you have your goals and resolutions set for the New Year?

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I absolutely loved creating my weekly series – Friday Night Bites.  I know for the last month or so, I have been a bit remiss in keeping up with the weekly postings.  It is one of my resolutions and/or goals to be consistent with this fun weekly series.  My hope is share innovative, classic and tasty recipes along with wine pairing ideas with each of you.  One of the things that I had heard years ago was that how you spend your New Years Eve sets the tone for the year.  Not sure if I quite believe it but if this New Years Eve is any indication, then it will be filled with great friends, divine wine and lots of laughs.  That works just fine for me.

In the spirit of sharing something classic, I have the perfect Gougere recipe to share with you.  If you have never had the opportunity to enjoy this classic French treat, then now is the time.  It is prepared the same way you would a cream puff with the savory elements added. It is made out of a choux pastry dough or shoe paste with gruyere, Comte or Emmantaler cheeses added.  They originated from the Burgundyregion and are generally served cold when tasting wine in the cellars but also served warm as an appetizer.

Over the holidays, I made the absolute perfect Gougeres and enhanced it with parmesan, cheddar and fresh thyme.  The combination was stunning and so perfect with a chilled glass of chardonnay or a glass of your favorite bubbly.  They are easy to prepare and will simply impress your guests!  Happy Friday Night Bites!

Parmesan, Cheddar and Thyme Gougeres

¼ Cup Butter

1 Cup Water

1 Cup Flour

Pinch of Cayenne

¼ teaspoon Salt

1 Cup + 2 Tablespoons grated Sharp Cheddar Cheese

½ Cup Grated Parmesan Cheese

2 teaspoons Fresh Thyme, chopped

4 Large Eggs

Garnish

1/3 Cup Grated Parmesan Cheese

1 Tablespoon Fresh Thyme Leaves

Preheat oven to 400 degrees.

Line 2 large baking sheets with parchment paper.  In a medium sized sauce pan bring the butter and water to a boil.   Remove from the heat and add the flour, cayenne, salt and pepper and stir well to blend.  Return to the heat and stir vigorously until the mixture forms a ball and a thin film forms on the bottom and sides of the pan.  Should be about 1 minute.

Transfer mixture to a stand mixer and add the cheddar and parmesan and thyme and beat on low speed until combined.  Add the eggs, one at a time, fully incorporating each egg between additions and scrape bowl as needed.

Use a small cookie or ice cream scooper to place 1 ½ rounds on the parchment and space at least 1 inch apart.  Dip your finger in water to gently pat down each gougere to form a round top.  Sprinkle the top of each gougere with parmesan and a sprig of fresh thyme.

Bake until puffed and golden brown and centers are cooked through but still moist.  About 20 to 25 minutes.  Let cool slightly and serve.

10 Great Appetizer Recipes for New Years Eve 2014

As the familiar saying goes - when one chapter closes another opens. It is much like a year coming to a close in the anticipation of the New Year.  As we get closer to saying goodbye to 2014, we look forward to welcoming 2015. This time of year is a time to reflect on what accomplishments, goals and dreams were made into reality.  It is a time to be thankful, grateful and hopeful for what is to come.  It is a time to renew goals and dreams for the future.  It is a time to be with family and friends and to celebrate the moments with the people who mean the most to you.

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With most celebrations, it involves food and wine or adult libations.  Since New Years Eve is only days away, I wanted to share with all of you, my faithful readers some of my favorite appetizers.  Hopefully you have already have plans for New Years Eve – whether it is an intimate night in with the one you love or a fun filled cocktail party at your home or a friends house, I have some great appetizer ideas for you.

Here is a collection of my 10 favorite appetizers I have made over the last year.  If you are in the mood for some herbaceous nuts or savory Crostini or hearty meatballs, there is something for every person’s palate.  I want to wish each and everyone of you ALL THE BEST for 2015 and may it be a year filled with spending quality time with family and friends, great health, tasty food and divine wines!

Bourbon Apricot Meatballs

Roasted Shallot Dip

Brussels Sprouts and Smoked Onions on Cheddar Crostini

Pecans with Rosemary, Honey and Smoked Salt

Tomato, Corn and Avocado Bruschetta

Apple, Gorgonzola and Pecan Salad on Endive Leaves

White Cheddar Olive Poppers

Smashed Pea and Ricotta Crostini

Fig and Honey Infused Goat Cheese Bites

English Pea and Bacon Crostini

Cranberry and Orange Shortbread Cookies | Great Food Blogger Cookie Swap 2014

If you are a regular reader of my blog, you know that I absolutely LOVE making appetizers, hence the weekly series – Friday Night Bites was born.  Next to appetizers, is making cookies.  They are a one to three bite delight that simply makes your mouth sing and puts a smile on anyone’s face.  With my love of cookies, I was elated to learn that the 4^th annual “Great Food Blogger Cookie Swap2014” was taking place.  I immediately got signed up and anxiously waited for my three matches to arrive in my email.  The next question was – what type of cookie would I send this year. Here is what I sent in 2011, 2012 and 2013. 

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Several weeks ago, I attended my monthly book club dinner.  Each month or so, we alternate houses and the host will make dinner and dessert for everyone while we discuss the book.  Yes, we really do discuss the book. Smile.  In fact, we read Gone Girl several years ago and now it is a movie and we also read Unbroken, which is coming soon to a theater near you. By the way, I loved Unbroken and would highly recommend reading prior to the movie arriving.  With the last book club, our host Alex made the most divine Cranberry and Orange Shortbread Cookies.  They simply screamed holiday and I almost could not stop eating them – they were that good.  I knew – that would be my cookie for this years swap.  Like Alex, I substituted the dried cranberry for fresh and kicked up the orange zest.  The original recipe can be found here.

Here is the package that I sent to my three matches - Dianna from The Kitchen Prep, Kristen from Bourbon and Honey and Kaylin from Keep It Simple Sweetie

I was excited to receive my first dozen cookies and they were a divine Tangerine Butter Cookie from Matthew at Plating Pixels.  He actually is another Bay Area blogger and his cookies simply melted in your mouth.  Next to arrive at my office was a dozen darling little Iced Gingerbread Men from Kimberly at Bake Love Give.  Kimberly actually lives in my very own city – what cool thing to meet a neighbor blogger virtually.  These little gingerbread were incredibly tasty and looked like they came from a professional bakery.  Last but not least, was a dozen Flourless Peanut Butter Chocolate Cookies from Megan at The Housewife in Training Files.  They were light and tasty bites of goodness.  My office absolutely devoured them.

Each year Lindsay from Love and Olive Oil and Julie from The Little Kitchen host the Great Food Blogger Cookie Swap.  They create a lot of buzz and fun along with raising money for a great cause.  This year they partnered with Cookies for Kid’s Cancer which is a non-profit organization committed to funding new therapies used in the fight against pediatric cancer.  Last year they were highlighted in the online magazine from Heidi from Foodiecrush.  In fact, I had my very own HolidayCheckerboard Cookies highlighted in the magazine. 

There were almost 700 participants in this years cookie swap.  Check out Lindsey and Julie’s blogs in the next several days to see links to ALL of the recipes.  Happy Holidays Everyone!

Cranberry Orange Shortbread Cookies

Makes 4 dozen

2 Sticks butter, room temperature

½ Cup + 4 Tablespoons Powdered Sugar

3 teaspoon Vanilla

2 Tablespoons Grated Orange Zest

½ Cup Fresh Cranberries, chopped well (Can use dried cranberries instead)

2 Cup Flour ¼ teaspoon Baking Powder

2 pinches of salt

In a stand mixer, cream the butter well until smooth and creamy.  Add the powdered sugar slowly until incorporated.  Add the vanilla, orange zest and salt and mix well.  Add the flour and baking powder slowly until well incorporated.  Slowly add the fresh cranberries and mix quickly.

Form dough into 2 logs, about 1 ½ inches in diameter.  Wrap in parchment or plastic wrap and chill for at least one hour.  When you are ready to bake, preheat oven to 350 degrees.  Remove plastic wrap or parchment paper.  Slice ½ inch rounds and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden brown, about 12 minutes and let cool.  Store in an airtight container.

Ginger Snap Cookies | Blogger C.L.U.E. Society

Happy Holidays everyone!  Can you even believe that the holidays are actually here?  I am still in a bit of shock that time just zips by so quickly.  Hubby and I love this time of year.  Our house is all decorated and we simply enjoy sitting by the tree with a glass of wine.  One thing about us is that I like the white lights and hubby enjoys the colored lights.  If you have the same situation in your house, I have the perfect solution for you.  We have a tree that has dual colored lights – at the simple click of a switch can be white lights and then touch it again and we have colored lights.

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It is month number two for the Blogger C.L.U.E. Society and I am excited to have been assigned to Susan from Create Amazing Meals.  The Blogger C.L.U.E. Society is somewhat of a secret society for food bloggers.  We are set up with another food blogger and have to sift through their blog to find a recipe that fits the monthly challenge.  For December, it was to choose a recipe that your Grandmother would have made. I chose her Ginger Snaps.  Susan loves to cook, travel and frequent the weekly farmer's markets.  I can sense that she is fun to be around and simply loves life - you get that sense from her blog.

My grandmother passed away in 1996 and I loved her dearly.  I have a chocolate chip cookie recipe that has been passed down that I still make to this day that was from her.  These Ginger Snap cookies would have been right in her wheelhouse.  I added the candied ginger which kicked up the flavor ten fold. Thank you Susan for a great recipe!

Ginger Snap Cookies

2 teaspoon Ground Ginger
½ teaspoon Ground Cloves
½ teaspoon Ground Cinnamon
½ teaspoon Ground Cardamom
3 ½ Cups Flour
1 Tablespoon Baking Soda
½ teaspoon Pepper
10 Tablespoon Butter, Room Temperature
1 Cup Sugar
½ Cup Brown Sugar
2 Eggs
½ Cup Molasses
1 Cup Candied Ginger

Preheat oven to 350 degrees.

Toast the spices in medium pan for 2 to 3 minutes and let cool.  In a large bowl add the spices, baking soda, flour, salt and pepper and mix.  Set aside.

In a stand mixer, add the butter and beat until fluffy.  Add the white and brown sugar and mix well.  Add one egg at a time until incorporated.  Next add the molasses and mix well.  Slowly incorporate the flour mixture until incorporated.  Add the candied ginger and mix.

Use a small ice cream scoop and place onto baking sheet with at least 2 inches apart.  Bake for 10 to 12 minutes.  Cool on a baking rack.

Liz from That Skinny Chick Can Bake

Kate from Kate is Cooking

Christiane from Taking on Magazines

Debra from Eliot's Eats

Lisa from  Authentic Suburban Gourmet

Ramona from Curry and Comfort

Janet from From Cupcakes to Caviar

Christy from Culinary Diva

Alice from A Mama, Baby & Shar-pei in the Kitchen

Azmina from Lawyer Loves Lunch

Kelli from Kelli's Kitchen

Kim from Liv Life

Susan from Create Amazing Meals

Aly from Cooking in Stilettos

Lea Ann from Cooking on the Ranch

Kathy from Bakeaway with Me

Anna from Anna Dishes

Stacy from Food Lust People Love

Wendy from A Day in the Life On a Farm

Jean from Lemons and Anchovies

Port Plumped Cranberry, Baby Kale & Shaved Brussels Sprout Salad with Maple Vinaigrette + DOLE's Healthy Salads and Sides

Time whirls by.  It seems as though we were just putting away our Christmas decorations and yet in just a few days, we will be putting them back up again.  Hubby and I absolutely love this time of year and do our best to make the most of it.  As my hubby always says, the official start to the holiday season is his birthday which is October 9^th.  Although it seems a bit early for the official holiday season, it makes him smile from ear to ear, so in our house that is the “official” start to the holiday season.

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Halloween comes and goes like a blink of the eye, and then there is Thanksgiving.  This is a special holiday in that it is a time to gather with family and friends to reflect on what we are thankful for and spend time with loved ones.  I am thankful each day for my hubby, family, friends, health, career and waking up each day knowing that can hopefully make a difference in someone’s life with doing a kind deed, sharing a fun recipe, making someone smile, assisting with their career or just a general act of kindness.

My mother always taught us growing up that it is easier to be positive than negative – she was absolutely right.  I choose to live my life with the philosophy that the glass is always full, not even just half full.  I am not a Pollyanna, but I do think if we were all a bit kinder to one another, our world would be a better place.

Speaking of a better place, do you have your Thanksgiving Day menu all planned?  Like many folks, we have our traditional dishes we serve on Thanksgiving but are you the type of person that may mix it up year after year.  I certainly am.  Don’t hear me wrong, my Mom makes some extremely tasty dishes that have graced our table for years and it would not quite be the same if they were not there.  However, I do like to bring a new dish or two over to their house each year.

The folks at DOLE reached out to me to ask me if I could create a healthy Thanksgiving recipe using Dole Salads.  I am a huge fan of Dole Salads and have partnered with them on many occasions. For some reason my recipe came to me within minutes of reading the emailed request.  I am fanatical about baby Kale and Brussels sprouts, both of which are products distributed by Dole and I can personally attest to the outstanding quality that Dole has.

Something I have been doing with my holiday salads for years is plumping up dried cranberries in a bit of Port.  The flavor is enhanced and the sense of extra umami is added to the dish. Another key to a tasty salad is to have some crunch, sweet and savory components and lots of texture.  I believe this salad gives you all of that and even more.  It is the epitome of the fall season all on one platter.  I hope that each of you have a blissful, relaxing and tasty Thanksgiving with your family and friends!

Port Plumped Cranberry, Baby Kale & Shaved BrusselsSprout Salad with Maple Vinaigrette

Serves 4

1 Cup Dried Cranberries

½ Cup Port

2 Cups Shaved Brussels Sprouts

2 Cups Tuscan Kale (tightly packed)

2 Cups DOLE Baby Kale (tightly packed)

2 Persimmons, Diced (2 cups)

½ Cup Pumpkin Seeds

1/3 Cup Pomegranate Seeds

To prepare the port plumped cranberries, add the port and dried cranberries to a small sauce pan.  Heat on high until it begins to boil, and then reduce to low heat until almost all of the liquid has disappeared.  Remove from the heat and let cool.

In a large bowl, add the port plumped cranberries, shaved Brussels sprouts, Tuscan and baby kale and toss with the maple vinaigrette.  Next add in most of the persimmon, pumpkins seeds and pomegranate seeds.  Reserve a bit of the persimmon, pumpkin seeds and pomegranate seeds to adorn the top of the salad.

Maple Vinaigrette

½ Cup Olive Oil

1 ½ teaspoon DijonMustard

1 Tablespoon Maple Syrup

2 Tablespoon White Balsamic Vinegar or ChampagneVinegar

Dash of salt and pepper

Add all ingredients to a jar fitted with a lid.  Shake vigorously until all combined.  Let sit for at least 30 minutes to develop flavors.

For more healthy recipes, try Dole’ holiday salads and side dishes:

Roast Turkey Salad with Cranberry Vinaigrette

Make next-day magic with holiday leftovers.  Roast turkey and Brussels sprouts are tossed with grilled Poblano peppers for an infusion of flavor and heat.  Dress with cranberry vinaigrette, and garnish with walnuts and pumpkins seeds.

Vegetable and Kale Au Gratin

Here's a savory dish that will warm your holiday table.  Our version of the classic au gratin adds DOLE Power Up Greens Baby Kale for a contemporary twist.  With layers of butternut squash, sweet potato, carrots, parsnips and Brussels sprouts, each bit bursts with fall flavors. Best when served right from the oven.

Caramelized Pear, Roasted Tomato and Lentil Salad

This fresh fall salad combines the natural sweetness of caramelized pear and roasted tomato, with earthy lentils and tender butter lettuce.  Finished with lemon zest, olive oil and balsamic vinegar, this elegant salad lends a lighter side to holiday meals.

Butternut Squash with Eggplant-Pomegranate Sauce

This salad is a celebration of fall vegetables.  Roasting the butternut squash and eggplant reveals ambrosial flavors that are enhanced by fresh, leafy romaine and tangy pomegranate.  Serve this as a hearty side or a vegetarian main.

Disclosure:  This post was sponsored by DOLE Salads and compensation was given to me.  All opinions are, as always, are my own.  Sponsored posts such as these help behind the scenes at Authentic Suburban Gourmet.  Thank you for visiting and making my blog part of your day.

Roasted Carrot Soup Shooters | Secret Recipe Club

Can you believe the holidays are around the corner?  I can’t.  It seems as though hubby and I were just putting the Christmas decorations away and in about 10 days we will be putting them back up. This time of year always makes me smile.  It is a time to be with family and friends, go to and throw a few parties, enjoy the hustle and bustle of the shopping malls and for me have time off from work.

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It is also time for the Secret Recipe Club.  This month I received Canela Kitchen and is published by Gloria who lives in Santiago, Chili.  She loves sharing her recipes in both English and Spanish and loves baking and is a teacher. Gloria has an extensive selection of tasty recipes.  With the weather in the Bay Area becoming a bit chillier, but nothing like the artic chill that is hitting the majority of the United States, I thought soup would be a logical choice.  I soon found her Roasted Carrot Soup and knew that would be my choice for this month.

The recipe was straightforward yet had great additions like fresh ginger and cayenne added.  Of course, I wanted to make this recipe my own and put my spin forward.  The first thing I did was making it into “soup shooters” and thought it would be perfect for a dinner party I am throwing in a few weeks.  I did not sauté the shallots but rather just added to the soup.  The last thing I did was to add a fun garnish to the top of each shooter – a dollop of crème Fraiche, drizzle of maple syrup and a few toasted pecans.  The end result was the columniation fall season in a shot glass. 

Roasted Carrot Soup Shooters

Makes 12 to 14 Shooters

3 Cups Chopped Carrots

2 Tablespoon Olive Oil

Pinch Cayenne Pepper

½ teaspoon Salt

3 large Shallots, peeled and finely chopped

2 Cloves Garlic, minced

2 teaspoon Fresh Thyme Leaves

4 Cups Chicken Stock

1 Cup Water

1 Tablespoon Fresh Ginger, peeled and minced

Garnish

Crème Fraiche

Maple Syrup

Toasted Pecan Pieces

Preheat oven to 425 degrees.

In a large baking pan, spread the carrots and toss with the 2 tablespoons of olive oil.  Sprinkle the pinch of cayenne pepper and salt over the carrots.  Roast for 25 to 35 minutes or until tender but not burned.  Remove and let cool.

Use a medium pot and add the carrots, shallots, thyme, chicken stock, water and ginger.  Bring to boil then reduce and simmer for 30 minutes.  Once the carrots are tender, use a hand blender to puree the mixture until smooth.  Serve each shooter with a small dollop of crème Fraiche, then a drizzle of maple syrup and top with a few small pieces of pecans.  Serve on tray for your guests to enjoy!

   

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