Adventures in Baking - Brown Sugar Cookies

I have another work holiday party today and decided to make brown sugar cookies with some holiday sprinkles and crushed peppermint. The secret to them is to use browned butter, which when you think about it is the secret to everything good.

1. Melt 10 tbs unsalted butter in a saucepan. Continue to cook, swirling the pan constantly until brown with a slightly nutty aroma. Transfer to a large heatproof bowl. Stir 4 more tbs butter into the hot butter to melt.

2. Mix 2 cups brown sugar with 1/4 cup sugar. Add sugar to cooled butter and mix until incorporated. Add 1 egg, 1 egg yolk, and 1 tbs vanilla.

3. Whisk together 2 cups flour with 1/2 tsp baking soda, 1/4 tsp baking powder, and 1/2 tsp salt.

4. Slowly add dry ingredients to wet until dough forms. Roll into 24 balls and bake at 350 for 12 minutes.

Sunday Supper - Hummus Sandwich & Fingerling Potatoes with Feta and Olives

Hummus Sandwich
1. Slather hummus on both sides of wheat bread.

2. Top one piece with sliced cucumbers and sprouts.

3. Top second piece with sliced spinach and sliced peppers.

Parsley and Scallion Hummus
1. Drain and rinse one 15-oz can of chickpeas.

2. Add 3/4 cup fresh parsley, 1 garlic clove, 1/2 tsp ground cumin, the juice from one lemon, 1 tbs olive oil, 1 tbs tahini, 1/4 cup water and salt and pepper to taste.

3. Pulse in a food processor until smooth.

Fingerling Potatoes with Feta and Olives

1. Put 1 lb fingerling potatoes in a pot of water and bring to a boil. Cook 12 minutes. Drain potatoes and let cool. 

2. Cut potatoes in half. Add 1/4 cup feta, 1/4 cup pitted black olives, 1/2 minced garlic, 1/3 cup sliced scallions, and 2 tbs fresh parsley.

3. Mix with 3 tbs olive oil, 2 tbs red wine vinegar, and salt and pepper to taste.  

Snack Attack Volume 3

Here's my third installment of yummy, healthy snacks to get you through to your next meal. Sorry for the hideous above pic, I took it at the office on a paper plate but it still tasted delish.

1. Steamed Broccoli with Lighter Ranch Dip - Combine 1 cup plain Greek yogurt with 2 tbs mayonnaise, 1 1/2 tsp chopped fresh thyme, 1 finely grated garlic glove and salt and pepper to taste. Serve with blanched broccoli that has been cooled. 

2. Miso Soup - I like the little cup packets you can find at the market but check the sodium before purchasing. 

3. Cheddar and Apple Slices - Currently I'm loving pink lady apples with a Borough Market Westcombe Cheddar. A sprinkle of cinnamon makes it feel festive. 

4. Grapes and Manchego - You can swap the manchego for a string cheese but I like the salty thin slices with sweet green grapes better. 

5. Radishes with Olive Oil - Add some chives, lemon juice and zest with some salt and pepper to the oil for some flavor. 

Adventures in Baking - Pistachio Shortbread Sandwich Cookies

I brought these cookies to a work holiday party and they were a big hit. They look like they take a lot more effort than they actually do and are more sophisticated than the average sugar cookie. Use jam and not preserves in this recipe to make neater sandwiches that travel better. 

1. Cream 2 sticks unsalted butter with 3/4 cup powdered sugar. Add 2 1/3 cups flour until a dough forms.

2. Stir in 1 cup coarsely chopped pistachios. Divide into two 8 inch logs. Wrap and freeze for at least 30 minutes.

3. Cut dough into 1/4 inch thick slices and bake at 350 for 10 minutes. Let cool completely on racks.

4. Spread 1/2 tsp strawberry jam on bottoms of half the cookies then sandwich with remaining cookies.