Ina Garten's Cinnamon-Spiced Shortbread

Dear Ina,

Shortbread cookies are delicious and Cinnamon-Spiced Shortbread Cookies are PERFECT for Christmas, but I think you left one vital ingredient out of your recipe!

Hands! The secret to getting shortbread dough to come together is using the warmth of your hands to shape the dough together. 

No matter what I do I'm always left with a very crumbly mess that looks like it will never come together with any mixer. I stared at the dough of this recipe and thought I'd have to though the whole batch out and then I scrubbed my hands real well and started forming and mixing and holding and shaping and combining until I got the dough into a ball.

I'm not sure if this happens in your neck of the woods, but I feel like this belongs in every shortbread recipe. The secret ingredient is hands and hot hands at that. You are the machine that will form the dough together!

I say this because I don't want beginning bakers and cooks to get scared off and they might not know what to do otherwise.

Now saying that, once your form that dough together with your hands, rolling it out and baking it is the easy part.

I love the flecks of cinnamon throughout the dough and the scent is amazing while baking. I didn't have nutmeg or cloves for the sugar coating so I opted for cinnamon and pumpkin pie spice. My pumpkin pie spice had nutmeg and cloves but also some other warm spices that worked just great. 

These are the perfect cookie to enjoy while trimming the tree, or wrapping presents, or doing online shopping, or with tea and/or hot chocolate. We loved them!

But hands Ina, please tell the people to use hands.

Sincerely,

Kim 

Cinnamon-Spiced Shortbread

Adapted from Go-To Dinners

by Ina Garten

Makes 16 to 20 cookies*

For The Cookies

3/4 pound (3 sticks) butter, at room temperature

1 cup sugar

1 teaspoon pure vanilla extract

3-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

salt

For The Sugar Coating

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Note: Amount of cookies the recipe makes depends on the size of your cookie cutter and how thin you roll the dough.

Preheat the oven to 350F. Line two sheet pans with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, the 1 cup sugar, vanilla, and 1 tablespoon warm water on low speed until they are just combined (don't whip it). In a medium bowl, sift together the flour, the 2 teaspoons cinnamon, and 1 teaspoon salt. With the mixer still on low, slowly add the flour mixture to the butter mixture, mixing just until the dough comes together in large clumps. Transfer to a floured surface and shape into a flat disk. Wrap in plastic and chill for just 30 minutes.

Roll the dough 1/2 inch thick on a floured board and cut with a large (3-1/2") star cutter or any other shape you like! Place the cookies one inch apart on the prepared sheet pans and bake for 20 to 22 minutes, until the edges just begin to brown. 

Meanwhile, for the sugar coating, combine the 1/2 cup sugar, cinnamon, nutmeg, and cloves in a medium bowl. As soon as the cookies come out of the oven, sprinkle them thickly with the sugar mixture and allow to cool on the sheet pans. When the cookies are cool, shake off the excess sugar mixture and serve warm or at room temperature.

A Tree Trimmin' Good Time @ IHCC!

Hot Honey Bacon Wrapped Goat Cheese Stuffed Dates

 

Dates are highly underrated.

I think I spent about 35 years on this planet before I ever had a date. Why? I don't know. Maybe they weren't readily available in the 80's or 90's or maybe nobody knew what to make with them. Or maybe people just overlooked them and only stumbled on delicious date recipes recently. Or maybe everyone knew and I just missed out for years.

Whatever the case, you should put dates on your holiday menu! They are like nature's candy. Sweet and chewy and they go perfectly with some tangy goat cheese all wrapped up in some crispy, salty bacon with a little hot honey drizzled over them. 

These Hot Honey Bacon Wrapped Goat Cheese Stuffed Dates are somewhat of a texture and explosion: chewy, crispy, creamy, sticky, sweet, cheesy, and salty. If you love dates, then these are for you!

Hot Honey Bacon-Wrapped Stuffed Dates

Adapted from How Sweet Eats

by Jessica Merchant

Serves 10-20

2o Medjool dates

10 slices bacon

4 ounces goat cheese

hot honey, for drizzling

Preheat the oven to 400F. Slice the dates open lengthwise (do not cut the entire way through!) and remove the pits. Stuff the inside of the dates with some of the goat cheese. 

Cut each slice of bacon into half or thirds (depending on the length of your bacon). You want a length of bacon that will wrap around your dates without overlapping (overlapping bacon won't cook well). Secure with a toothpick. Place the dates on a baking sheet lined with parchment paper for easy clean up.

Bake for 10 minutes, then flip the dates over using tongs and bake for 10 minutes more, or until the bacon is crispy and crunchy on all sides.

Remove the dates and drizzle with hot honey. Serve immediately! 

 

Festive Snacks @ I Heart Cooking Clubs

Ina's Giant Crinkled Chocolate Chip Cookies

The I Heart Cooking Clubs group started out as Tyler Florence Fridays way back about 12-14 years ago. Back then Tyler's Big Fat Chocolate Chip Cookie recipe was all the rage. I think every group member made it, and for good reason. They are some award-winning cookies! In fact, to this day, after all the Tyler Florence recipes I've tried, his Big Fat Chocolate Chip Cookie recipe is my fave!

Ina's Giant Crinkled Chocolate Chip Cookie recipe from her Modern Comfort Food book reminded me of Tyler's recipe and I knew I needed to give them a try. The ingredients and size of the cookies are similar, but the difference is Ina takes turns baking and banging her cookies on the counter every 3 minutes to give them the crinkled appearance. Then she sprinkles them with sea salt.

Chocolate chip cookie recipes are a very personal preference kind of thing. I had to find out if Ina's recipe would trump Tyler's. Does the baking and banging and crinkling of the cookies make them better or worse? Do we prefer them with sea salt, or not? 

Well, it turns out both cookie recipe are very similar and both taste amazing. However, we all voted and said that we preferred Tyler's recipe better because we like thick chewy cookies and Ina's were thinner and cripser. Turns out the baking and banging does create crinkles in the cookies and the crinkles add a crisp texture to the cookie. Ina's cookies were also sprinkled with sea salt and were saltier. I am a huge fan of salt, but surprisingly I prefer the cookies without the salt. 

Again, it comes down to personal preference. If you prefer thick chewy cookies then Tyler's Big Fat Chocolate Chip Cookies recipe would be the one for you. If you prefer thin crisp cookies, then Ina's Giant Crinkled Chocolate Chip Cookies would be the one for you. Either way you can't go wrong! 

Merry Christmas and Happy New Year to all who are celebrating!

Giant Crinkled Chocolate Chip Cookies

Adapted from Barefoot Contessa

by Ina Garten

Makes 12

1/2 pound (2 sticks) butter, at room temp

1-1/2 cups granulated sugar

1/4 cup light brown sugar, lightly packed

1 extra large egg, at room temp

1-1/2 teaspoons pure vanilla extract

2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon kosher salt

8 ounces bittersweet chocolate, chopped, such as Lindt*

Fleur de sel or sea salt, for sprinkling

Note: Ina calls for bittersweet chocolate and I never use that in my cookies. We prefer semisweet so I always opt for that. You should always make recipes to suit your own tastes! Also worth noting is that even though I froze the cookies for the required 15 minutes and set them wide apart on the cookie sheet, they spread and and ran together. I think they may need to bake 2-3 per cookie sheet to avoid them spreading.

Preheat the oven to 350F. Arrange three racks evenly spaced in the oven (see note). 

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.

With a 2-1/4" standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough - spaced wide apart - on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

If your oven has only two racks or you have only two sheet pans, or less, bake these in batches but don't freeze any batch of dough for more than 15 minutes.

Spirit of Giving @ IHCC

Ina Garten's Parmesan Chipotle Popcorn {The Perfect Holiday Snack}!

  

I know what you're thinking...did she really post popcorn on her blog? Well, yes. Yes, I sure did, and let me tell you something, and I'll say it in bold so you don't miss it. DO NOT SLEEP ON THIS POPCORN! 

This popcorn is rated 5 stars of the Food Network and for good reason! It is simply coated in flavor: cheesy and buttery with a slight kick of chile. It is simply addictive and just plain impossible to stop eating. We inhaled it!

Right now we are in the thick of the holiday season and everyone is dithering about and shelling out money in a herculean effort to beat the clock and be ready for the big day. This popcorn takes all of 5 minutes to make and only cost a few dollars, if that, so I've declared it THE PERFECT HOLIDAY SNACK!

What are you waiting for? Get poppin'!

 

Parmesan & Chipotle Popcorn

Adapted from Food Network

by Ina Garten

Serves 3-4

1 bag microwave popcorn, such as Newman's Own Natural 

4 tablespoons (1/2 stick) butter, melted

1/2 cup finely grated Italian Parmesan cheese

1/2 teaspoon chipotle chile powder

2 teaspoons fleur de sel

Microwave the popcorn for 3 to 5 minutes, according to the directions on the package, until the popcorn stops popping. Carefully pour the hot popcorn into a large bowl and immediately pour on the butter, then the Parmesan, chile powder, and salt. Toss well and serve hot.

Tree Trimming Party @ IHCC

Half Baked Harvest's Six Ingredient Pumpkin Butter

  The flu has been making the rounds here in Kentucky. I've been down for the count for two weeks now and am just now starting to feel human again. My school district and the surrounding school districts are all closed for illness. Flu came early this year and it is no joke!

I was looking for a seasonal and easy recipe this week and this pumpkin butter fits the bills nicely! You can put all the ingredients into a slow cooker or let it simmer for hours OR you can put them in a saucepan on the stovetop and have this ready in about half an hour, which is what I did.

Pumpkin butter simmering on the stovetop smells like the holidays and is great to gift to neighbors and friends. It pairs well with good gouda cheese and is great on toast, biscuits, and/or crackers. It's also a great ingredient to use for baking. A quick visit to the Half-Baked Harvest site and you will find all manner of cookies, breads, and baked goods containing pumpkin butter. You might even see some here next week!

Six Ingredient Spiced Pumpkin Butter 

Recipe adapted from 

Makes about 4 cups

2 cans (15 ounce) pumpkin puree

1/3 cup apple cider

1/2 cup real maple syrup, plus more if needed to sweeten

1 tablespoon vanilla extract

1 tablespoon pumpkin pie spice 

1 teaspoon cinnamon

1/2 teaspoon salt

Stovetop: In a medium saucepan, combine the pumpkin, cider, maple syrup, vanilla pumpkin pie spice, cinnamon, and salt. Bring to a gentle boil over medium heat. Cook, stirring often until the pumpkin thickens slightly, but is spreadable, about 20-30 minutes. Taste, adding more maple syrup if needed to sweeten. Remove from the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep stored in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

Slow Cooker: In the bowl of your slow cooker, combine the pumpkin, cider, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt, Cover and cook on high for 3-4 hours. During the last 45 minutes of cooking remove the lid to allow the pumpkin butter to thicken. Taste, adding more maple syrup if needed to sweeten. Turn off the heat and let cool (the pumpkin butter will thicken as it cools). Transfer to glass jars and keep store in the fridge for up to 1 month or in freezer safe containers for up to 3 months.

October Potluck @ IHCC

Dreamy and Decadent Cheesy Scalloped Potatoes with Caramelized Onions {Happy Thanksgiving}!

 

Do you ever have to give yourself pep talks? Frequently? 

That's me. I have to do that quite often. In the car before work. Every day at 12:30 before 5th grade Math. Before I wash the dishes. Before I put away the laundry. When I have to deal with certain people.

And....before I made this gorgeous BUT TIME CONSUMING recipe!

I had no idea when I chose this recipe that it was going to take AT LEAST 3 HOURS from start to finish, but once I had verbalized it to my family, I committed to it and it had to be done. My family has been asking me to make scalloped/au gratin potatoes from scratch for years so when I saw this recipe for Cheesy Scalloped Potatoes with Caramelized Onions on the Half-Baked Harvest site earlier this week I KNEW I HAD TO MAKE IT. I just didn't realize it was going to take so much time.

Make the caramelized onions. Slice the potatoes. Make sure you have larger potatoes that have similarly-sized slices. Grate the cheese. Make a milk mixture. It all seems easy enough. Layer everything. Layer it again. Layer it again. Bake it for about 2 hours. Remove the foil, add the cheddar cheese, and bake another 20 or so until perfectly bubbly and golden brown. It's largely all baking time, but you know....this is not the type of recipe I typically go for.  

I'm gonna tell ya....this is a total indulgence, BUT IT IS SO SO GOOD! The caramelized onions really make this dish and add so much flavor! If you're looking for a last minute dish for your Thanksgiving table this is it! It would probably be the winning dish.

I found myself frustrated because it was rainy and gloomy outside and by the time the potatoes were done it was dark so the pictures didn't turn out as well as I'd hoped. If you really want to see a good looking dish of scalloped potatoes head over to the Half-Baked Harvest site.

HAPPY THANKSGIVING! 

Cheesy Scalloped Potatoes with Caramelized Onions

Adapted from Half-Baked Harvest Blog

by Tieghan Gerard

Serves 8-10

3 tablespoons butter

1 yellow onion, thinly sliced* 

salt and black pepper, to taste

1/4 cup dry white wine, such as Pinot Grigio

1 clove garlic, chopped*

1 tablespoon chopped fresh thyme

2 cups heavy cream

1 cup whole milk

1 pinch cayenne

3/4 cup shredded Gruyere cheese

3/4 cup shredded cheddar cheese

6 russet or Yukon gold potatoes, cut into 1/8" thick slices

Preheat the oven to 350F. Melt together the butter and onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to add the wine and continue to cook another 5 minutes until the onions are deeply caramelized.

Add the garlic and thyme, then season with salt and pepper. Cook another 2 minutes, then remove from the heat.

Butter a 9x13 inch casserole dish. In a large glass measuring cup, combine the cream, milk, a pinch of cayenne, salt, and pepper. Then add the Gruyere cheese. Pour 1/3 of the milk mix into the bottom of the baking dish. Layer in 1/3 of the potatoes, and 1/2 of the onions. Add another 1/3 milk mix, then 1/3 of the potatoes, and then the remaining onions. Add the remaining potatoes, then pour over the last of the remaining milk mix. Try to get the potatoes in an even layer.

Cover and bake 1 hour 45 minutes to 2 hours. Remove the foil and top with cheddar cheese. Bake another 20 minutes, until the cheese is golden and melty. Serve the dish warm, topped with fresh thyme.

To make ahead: Prepare and bake through step 5, but stop cooking after 2 hours. Let chill, then cover, and keep in the fridge for up to 4 days. Before baking, bring the dish to room temperature, add the cheddar cheese, and bake another 20-30 minutes.

Ina Garten's Pecan Sandies

  

I love to cook. I don't love to bake. Baking is precise and subject to things like weather, humidity, and  what color shirt you're wearing, or not wearing, that day. Baking is messy. Flour is finicky. Baking also results in dessert, which is my favorite thing to eat and I have zero willpower so, lots of reasons baking isn't my thing.

However, I've spent a good majority of my week off looking at all my Barefoot Contessa cookbooks and there were SO MANY baking/dessert recipes that I want to try! I have to confess that I've been bit by the baking bug. I also have to admit that I thought I was only missing one or two Barefoot Contessa cookbooks in my collections, but upon closer review it was actually more like five! I must rectify this immediately because I need ALL of her cookbooks in my collection. I am obsessed with Ina Garten at the moment.

I was lucky enough to score two bags of fresh Georgia pecans, direct from the pecan farm and I was either making Ina's Maple Pecan Pie or these Pecan Sandies. I would've preferred the pie, but every once in awhile I consider my husband so I let him choose. To say he loves shortbread is an understatement and he also loves pecans so, the Pecan Sandies were his choice. I went with it because then maybe it'll be his pants not fitting instead of mine.

So Pecan Sandies it is and they go perfectly with any holiday table. Not everyone can commit to a slice of pie or cake, but everyone can commit to a cookie. These are delicious, come together with a few ingredients, and are easy to make. A couple things make them stand out from the rest: Ina has you toast the pecans before they are blitzed into the flour and eventually the dough which results in a toastier, more rounded flavor profile. She also uses turbinado sugar in place of white sugar - a delicious twist. And lastly, that beautiful pecan perched on top so that you know what you're eating. 

Now, Ina would tell you that quality matters and she is right. We do always want to use the best ingredients. I am more than happy to be using the freshest most delicious pecans directly from Georgia in this recipe, but if you can't then don't stress. I'm sure this recipe is equally delicious with pecans from the grocery store. We can't all be as fussy as Ina.

 Pecan Sandies

Adapted from Barefoot Contessa Foolproof

by Ina Garten

Makes 20-24

1 cup pecan halves (4 ounces)

2 cups all-purpose flour, divided

3/4 teaspoons salt

1/2 teaspoon baking powder

1/2 pound (2 sticks) butter, at room temp

1/2 cup demerara or turbinado sugar

2 teaspoons pure vanilla extract

24 whole pecan halves

Preheat the oven to 350F. Place the 1 cup of pecan halves on a sheet pan and bake for 5 to 10 minutes, until toasted. Set aside to cool.

Place the cooled pecans plus 1/4 cup of the flour in a food processor fitted with the steel blade and process until the nuts are finely ground. Place the mixture in a medium bowl and add the remaining 1-3/4 cups of flour, salt, and baking powder. Stir to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the vanilla and the flour mixture, mixing just until the dough comes together.

Using a small ice cream scoop or your hands, form the batter into balls about 1 inch in diameter (1 ounce on a scale). Place the balls 1 inch apart on sheet pans lined with parchment paper. Press a pecan half into the center of each ball, pressing the pecan halfway down into the cookie. Bake for 20 to 25 minutes, until the cookies turn golden brown around the edges. Cool for 5 minutes. Place on a wire rack and cool completely.

 

 

Ina Garten's Kielbasa with Mustard Dip (Plus a Cookbook Review on Ina's newest book, Modern Comfort Food!}

 

There are two cookbooks that have completely taken me by storm this year. The first one was Sami Tamimi's Falastin, so unique and beautiful. The second was Ina Garten's latest, and best in my opinion, Modern Comfort Food. As the holidays approach, either one of these cookbooks would be a much-loved gift for any cookbook lover.

I have marked so many recipes in Ina's latest. This recipe, Kielbasa with Mustard Dip was one of them and it inched it's way to the top of the list simply because it is SO SIMPLE and I truly love kielbasa and mustard. Also because I think it would make for a wonderful appetizer for your upcoming holiday parties.

Let this recipe replace the traditional cocktail wienie swimming in a barbecue sauce. This is the updated version. Crispy fried kielbasa dipped in a zesty and zippy mustard sauce. Trust me, everyone is going to love it. IT IS SO GOOD! SO GOOD! Best of all, this is good served hot and juicy straight from the pan, but it's also really good when it's at room temperature (if it lasts that long).

Trust me on this one, folks. Everyone loves savory crispy meat they can skewer and dunk.

If you're wondering about Ina's newest book, Modern Comfort Food I will give you a quick review. It is published by Clarkson Potter, my personal favorite, and in the style of her other cookbooks, which I love. A big stack of Ina's cookbooks makes for a great showpiece.

The book has six chapters: Cocktails (Frozen Palmoas, Hot Spiced Apple Cider, Fig & Cheese Toasts, Warm Spinach & Artichoke Dip, Cacio e Peppe Cheese Puffs, Spicy Pimento Cheese Spread, and today's recipe Kielbasa with Mustard Dip); Lunch (Chicken Pot Pie Soup, Baked Raclette, Lobster BLTs, Ultimate Tuna Melt, Broccoli & Kale Salad); Dinner (Cheesy Chicken Enchiladas, Brussels Sprouts Pizza Carbonara, Fresh Crab & Pea Risotto, Seared Salmon with Spicy Red Pepper Aioli); Vegetables & Sides (Cheddar & Scallion Creamed Corn, Provencal Zucchini Gratin, Roasted Sweet Potatoes with Chipotle Orange Butter); Dessert (Peach Almond Torte, English Lemon Posset, Milk Chocolate Oreo Ice Cream, Applesauce Cake with Bourbon Raisins, Berries &Jam Milkshakes, Banana Rum Trifle, Giant Crinkled Chocolate Chip Cookies); and Breakfast (Smashed Eggs on Toast, Whole-Grain Breakfast Bowl, Creamed Spinach & Eggs, Bacon, Egg & Cheddar Sandwich) Waffle Iron Hash Browns, and Chunky Apple Butter).

I love all of Ina's books, but this one is hands down my favorite. Who doesn't love comfort food? Especially right now, in the midst of a pandemic? As much as I love Sami Tamimi's cookbook Falastin, you will likely see me cooking much more from Modern Comfort Food as the food is so family-friendly and full of modern twists on classics that we crave. If I had to pick between the two cookbooks, I'd pick Ina's Modern Comfort Food, again and again.What can I say? Comfort food is my fave!

 

Kielbasa with Mustard Dip

Adapted from Modern Comfort Food

by Ina Garten

Serves 6-8

 1-1/4 pounds smoked kielbasa (Polish sausage)

olive oil

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 teaspoon whole-grain mustard

1 teaspoon prepared horseradish

salt and black pepper

Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10-11 inch) saute pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides. 

Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

 

 

Ruth Reichl's Old-Fashioned Gingerbread

I had gingerbread once as a kid and didn't love it. Then I never had gingerbread again...for like forty years. I just assumed I wouldn't like it. However, my feelings were complex because I wanted to like it. Gingerbread is quintessentially festive and it smells SO GOOD. I needed to like gingerbread. So, I  decided to try it.

I did a little research because I wanted to give it the best chance. Most people said good gingerbread depends on the type of molasses you use. All of the recommendations said to use unsulphured molasses because it is the sweetest and makes the best gingerbread. My grocery store only had one jar of Grandma's brand molasses and it happened to be unsulphured so I was thankful for that. 

The second thing I noticed was the addition of ground ginger, cinnamon, and clove. I have never liked a heavy taste of spice in my desserts. I find it too overpowering, in both aroma and taste. After years of experimenting with spices, I've found that I simply DO NOT like clove at all. It is simply far too strong, so I always leave it out.

Making the gingerbread was easy! It came together in no time and filled the house with a wonderful holiday aroma. The color was a lighter brown and I could tell right away that my gingerbread wasn't overly spicy. Major success! I decided to serve mine with a dollop of whipped cream and a sprinkle of cinnamon. I was pleasantly surprised and found the gingerbread to be delightful.  

The flavor is similar to pumpkin pie, which makes sense considering the spices are the same, but the texture was much different since gingerbread is quite dense and thick. I know some people shy away from dense cakes and desserts, but not me. I found the dense texture of the gingerbread to be a wonderful contrast to the cool and creamy whipped cream I served on top. 

Ruth calls this Old-Fashioned Gingerbread and it definitely does look and feel old-fashioned. It's simple dessert, nothing flashy, and something about the scent of the spices takes you back to your Grandma's kitchen. Overall, I really enjoyed this for dessert and will have no issues finishing it off in the coming days.

 Is gingerbread my favorite dessert? No, I still prefer chocolate and fruity desserts the most, but I definitely DO LIKE gingerbread and can see myself making a batch each season to celebrate Christmas.

 What are your thoughts? Do you like gingerbread?

Old-Fashioned Gingerbread

Adapted from The Gourmet Cookbook

by Ruth Reichl

Serves 9

2 cups all-purpose flour

1 teaspoon baking soda

1-1/2 teaspoons ground ginger

1 teaspoon cinnamon

1/4 teaspoon ground cloves*

1/2 teaspoon salt

1 stick butter, softened

3/4 cup packed light brown sugar

2 large eggs

1/2 cup molasses (not robust or blackstrap)

2/3 cup hot water

Notes: I left out the cloves because I'm not partial to them. Include them if you'd like.

Put a rack in the middle of the oven and preheat oven to 350F. Butter a 9-inch square baking pan.

Stir together flour, baking soda, spices, and salt into a bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs one at a time, beating well after each addition, then beat in molasses (batter may look separated). Reduce speed to low and beat in flour mixture, then add water and mix until batter is smooth about 1 minute.

Pour batter into baking pan. Bake until a wooden pick or skewer inserted in center of the cake comes out clean, 35 to 40 minutes. Cool in pan on a rack for about 20 minutes and serve warm.

Ruth Reichl's Cranberry Crostata, A Dear Ruth Letter, and {Five Cranberry Recipes You'll Love}

There are three types of people. Those who like to cook. Those who like to bake. Those who say things like "I forgot to eat." We won't worry about the last. They were probably born on another planet.

I love to cook. It's forgiving. You can do your own thing. Add a pinch of this or a dash of that. I find the whole chopping and stirring bit therapeutic. For the most part, everyone usually says they really enjoy my cooking.

I love desserts. They are my one true weakness. I do not love to bake. Cookies, yes. Cakes, maybe. Rolling out dough, absolutely not. However, I love dessert and get this, my family and friends say they like my baked goods better than my cooking. It's like a curse.

So, I tried my hand at Ruth's Cranberry Crostata and this is what I have to say about it.

Dear Ruth,

Your Cranberry Pecan Crostata sounds delicious, original, and perfect for Thanksgiving. I hadn't baked in awhile and I thought I had the required level of patience to approach this recipe. I bought the fresh cranberries. I gathered the ingredients for the filling. The filling is on the stove, but it's nowhere near done in the time you indicated so I cook it longer. There is a fine line when the filling is perfect and apparently I missed it, Ruth. I have cranberry jelly, but I suppose I can deal with that.

Slightly frustrated I get out the flour (I hate getting out that messy flour, Ruth). It's not your fault. It's mine. I have no patience already. I'm already gritting my teeth, Ruth. I start reading the recipe for the dough (You'd think I'd have learned to read the recipe first, Ruth). I'm now frustrated because I thought I was making pastry dough and therefore needed cold butter, but now I'm reading that the dough is like a cookie dough, and therefore the butter needs to be room temperature.

Losing all patience, and shrugging my shoulders, I place the butter in a bowl and microwave it a touch to soften it slightly. Making the dough is easy, but there is flour on my counter and that sets me off.  I DO NOT LIKE FLOUR ON MY COUNTER. It's not your fault, Ruth. It's mine. 

I am starting to approach a whole new level of "I don't care", but I get out my plastic wrap and form disks rather easily. I think I've got this down now. I put that pesky flour back in the pantry out of my sight. I can't be bothered to look at it anymore. I've got 30 minutes for the dough to refrigerate. I have 30 minutes to calm down and gather myself. I can do this.

While the dough is doing what it does in the fridge, I gather my cookbook and set about writing my post. It is at this point when I read the recipe in its entirety for the first time. I realize that I don't have a springform pan. Then I realize that this crostata also requires latticework. I shove the cookbook away from me in total disgust. I realize that there is no amount of time that will cause me to calm down now. Baking requires patience, skills, and equipment that I simply do not have!

I write the post. I decided that I will not use a springform pan and I will not do latticework. I brainstorm while I approach a whole new level of baker's angst. I declare I will never bake again. I decide I will make two small rustic crostata. You know, filling in the center with the dough folded up all rustic and nice over the filling. Just like Giada makes. It'll be fine.

It's going to be fabulous I tell myself. I get the dough out of the fridge and place my rolling pin in my hand with high hopes. I will not roll this dough on my countertop because I cannot be bothered with messy countertops so I roll my dough out on the plastic wrap. I place the dough on the cookie sheet and all is right with the world. I artfully add the cranberry filling and spread it around like I'm God's gift to baking. Then I start trying to fold the dough into the center to cover the filling.

THE DOUGH IS STICKING TO THE PAN, RUTH! 

I've lost all patience again, Ruth. HOW DO YOU PEOPLE DEAL WITH THIS? I'll NEVER UNDERSTAND HOW YOU ENJOY THIS!

I grab my trusty little Pampered Chef spatula with the sharp edge and I angrily start slapping the dough up over the sides of the filling. The dough is breaking and the filling is oozing out the sides and getting messy. The dough gets stickier and stickier and I care less and less as I slap that dough up over the sides of the filling.

Dear God! The second crostata is even worse because I was dumb enough to let that dough sit out while I slapped the first one together. I care even less about the second one, Ruth. I slapped that dough over the sides of the filling with a fury of a 1000 men going to battle!

Looking at the second one caused me to laugh in a maniacal way. I scared the children, Ruth. I become even more angered when I realize that my dough is bare. I feel as though I should be brushing it with egg or butter and sprinkling it with some fancy baker's sugar. Why is the dough bare, Ruth? Filled with the rage of 10,000 lunatics, I remember buying some fancy Bourbon Vanilla Sugar and I throw it haphazardly over the tops of both crostata. 

I'm not lying, Ruth. I threw those crostata in the oven uttering all kinds of nasty words. The pans hit the back of the oven and bounced back on the racks with a vengeance. I got some satisfaction from that.

When I pulled them out of the oven they looked beautiful and rustic and I recovered. "I can't wait to have a slice", I said to myself. I don't even want to tell you what happened after I discovered one of the kids ate all of the vanilla ice cream.

When I finally recovered from the Vanilla Ice Cream Debacle of 2018, and got my hands on some vanilla ice cream, I sat down to enjoy a slice and you know what, Ruth? It was all worth it. Every bit of it. The messy flour, the sticky dough, the nasty words. Even the trip to the store for more ice cream. It was all worth it. This Cranberry Crostata could take on any shape, it could have beautiful latticework, or it could be slapped together. Either way, it is a sweet, tart, flaky cookie dough delight with ice cream on top and I love it!

Sincerely,
Kim

P.S. The dough really could use a brush of egg yolk or butter to help it turn a nice golden brown.

P.P.S. You shouldn't really waste the zest of the orange. Save it and sprinkle it over the top.

Cranberry Pecan Crostata

Adapted from My Kitchen Year

by Ruth Reichl

1/2 cup pecans

1 (12-ounce) package fresh cranberries

1 orange

4 ounces apricot preserves

12 tablespoons butter

1 cup sugar

1 egg

pinch of salt

1 teaspoon vanilla

2 cups flour

1 lemon

*Note: I omitted the pecans because I'm not a fan of nuts in my desserts. I also do not have a springform pan so I basically did my own thing and made two rustic crostatas, without lattice tops because that is way too fussy for me!

The nice thing about this particular tart is that the crust is essentially cookie dough, which means that this tart is as good on day two as on day one. You can make it ahead of time- or really enjoy the leftovers.

Gently toast the pecans in a small skillet until they're fragrant, allow them to cool, then grind them fairly fine. (I skipped this step as I'm not a fan of nuts in my desserts).*

Beat the butter with 1/2 cup sugar until very light. Add the egg, the ground pecans (if using), a pinch of salt, the vanilla, and the flour. Grate in the zest of the lemon and mix well.

Form into two disks, wrap in waxed paper and chill for 30 minutes or more.

Meanwhile, cook the raw cranberries with the juice of the orange, the apricot preserves, and the other 1/2 cup of sugar, stirring, for about 5 minutes. Set aside to cool.

Roll out one disk of dough into a 12-inch circle. Don't worry too much about this step; the dough will tear, but you can just press it into a 9-inch springform pan, bringing the sides up about 1/2 inch.  Spread the cranberry filling onto the crust.

Roll out the remaining disk on a sheet of waxed paper, put it on a sheet pan, and cut it into 8 to 10 strips. Put the pan into the refrigerator for 5 to 10 minutes, which will make the next step easier.

Bake in a preheated oven at 375F for about 45 minutes until golden. 

Set on a rack to cool for half an hour, then remove the sides of the springform pan. Cool completely, on the rack, before serving.

 Five Cranberry Recipes You Will Love

(click on the recipe titles to be directed to the original post and recipe)

Ellie Krieger's Roasted Sweet Potato and Arugula Salad with Maple Balsamic Vinaigrette

Giada's Turkey and Cranberry Ravioli in Gravy

Tessa Kiros' Chocolate and Cranberry Cookies

Giada's Oatmeal, Cranberry, and Chocolate Chunk Cookies

Giada's Virgin Pomegranate and Cranberry Bellinis

A Very Happy Thanksgiving Holiday to everyone celebrating!!

Giada's Fourth Of July Pizza

This is the perfect dish for your Fourth of July get together.  A fun flag-shaped pizza with stars and stripes and two different toppings cut into cute litte appetizer-sized servings.

While most of the pizza is pepperoni and cheese, the upper left hand corner is sauteed spinach with garlic, mozzarella, and ricotta "stars."  So if you have someone who wants to eat a little healthier, or is a vegetarian, this is a good option.

Giada says this pizza serves four, but I cut it into 20 small squares and I think it would serve far when served potluck with other dishes. We all loved this pizza and thought it was festive and fun. I'd definitely make it again next year!

Fourth of July Pizza

Adapted from Happy Cooking

by Giada De Laurentiis

Serves 4

For The Spinach

2 tablespoons extra virgin olive oil

2 garlic cloves, smashed and peeled

5 ounces baby spinach, chopped

salt, to taste

To Assemble

2 tablespoons flour

1 pound pizza dough

1 tablespoon extra virgin olive oil

3/4 cup pizza sauce

2 cups shredded mozzarella cheese

1 tablespoon ricotta cheese

28 slices pepperoni

Note: The middle portion of my pizza was a little soggy from all the toppings. My husband and daughter likes these "softer pieces" but if you don't, I suggest parbaking the crust for about 2-3 minutes before adding the toppings.

Preheat the oven to 500F. Position a rack in the lower third of the oven. 

Heat a medium skillet over medium-high heat. Add the oil and the garlic and cook until fragrant and lightly browned. Add the spinach and the salt and cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat and drain the spinach in a fine mesh strainer. Set aside.

Sprinkle 1 tablespoon of flour on a clean work surface. Place the dough on top and sprinkle it with the remaining tablespoon of flour. Roll the dough out to a 15 x 10-inch rectangle. Drizzle the oil on a rimmed baking sheet and spread it evenly using a pastry brush. Transfer the dough to the prepared baking sheet.

Spread the sauce over the entire crust. Sprinkle with the mozzarella, creating a 5 x 4-inch rectangle in the upper left corner with slightly less cheese. Squeeze the liquid from the spinach and spread the spinach evenly over the upper left corner. Dot small clumps of ricotta cheese over the spinach to form the "stars." Arrange the pepperoni over the remaining surface of the pizza in horizontal rows, slightly overlapping the slices to form the stripes.

Bake for 12 to 15 minutes or until the crust is golden brown and cooked through and the cheese is bubbly.