Pistachio, Cranberry, and Crystallized Ginger Cookies & Bread

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Even though I was making 4 types of Christmas cookies, my office wouldn’t get to try any of them, so I whipped these up on a weeknight after seeing them on my friend Olga’s blog. I decided to make the pistachio cookies more festive by adding some red dried cranberries and some zingy crystallized ginger. I thought I was pretty clever turning these into Christmas-colored cookies.

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Sometimes I think that chocolate is often used as a crutch in baking. It takes a really good hand to be able to make something delicious without chocolate in it that everyone will enjoy. These cookies had a firm yet delicate crumb and were extremely flavorful. I like that each bite had a bit of something else in it, an element of surprise, but some people don’t like that.

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While these cookies were baking, I realized I had some chopped pistachios, cranberries, and ginger left over. I combined these with some leftover chopped hazelnuts from my homemade nutella and thought they’d make a delicious topping for one of my favorite things to make – pumpkin bread (or muffins). I scooped the bread batter into these odd shaped Panibois Baking Molds and hoped for the best, checking them often since they held varying sizes of batter. I couldn’t taste them after they baked (obviously), but I wrapped them up in cute snowflake cello-wrap and tied them with twine. I gave some to my family and some to co-workers. I’d like to think this is a more tasty version of a fruitcake, but pumpkin!

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Pistachio, Cranberry, and Crystallized Ginger Cookies

By nicole Published: January 7, 2013

  • Yield: 24 cookies
  • Prep: 18 mins
  • Cook: 12 mins
  • Ready In: 30 mins

This recipe is based off of one from Mango & Tomato, which is adapted from Joe Yonan's Serve Yourself. The recipe makes 24 small cookies, but doubled, will make 24 regular sized cookies.

Ingredients

Instructions

  1. In a food processor, grind 1 cup of the pistachios. Slowly pour in the oil until the nuts form a paste. Coarsely chop the remaining half cup and reserve.
  2. In the bowl of an electric mixer, combine the butter and sugar until fluffy. Then add in the egg yolks and vanilla. Beat in the pistachio paste until incorporated.
  3. In a separate bowl, whisk together the four and soda. Slowly add the ingredients to the mixing bowl until just incorporated. Mix in remaining pistachios, cranberries, and ginger.
  4. Divide the dough into two logs and wrap in plastic wrap. Chill for 30 minutes.
  5. Slice the dough into pieces and shape to be more circular if needed. Place about 2 inches apart and bake for 12 minutes at 350°. Let cool on pan until firm, then transfer to cooling rack.

Gianduja (Homemade Nutella) & Happy New Year!

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Every year I hand make gifts for the holidays. Whether it’s homemade vanilla extract, cookies, truffles, ornaments, or even bread, I think that the extra effort and thought that goes into making something yourself is priceless.

This year, while looking through the Bon Appétit Holiday Issue for possible Christmas cookie inspiration, my boyfriend said “you should make this.” I looked at the recipe and agreed – I would absolutely have to make this delicious looking homemade nutella.

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The recipe was very straight forward (though if skinned hazelnuts existed in my area, I’d be much happier) and I made cute little recipe cards to go along with the gift. I only send recipe cards with edibles when I know they taste delicious and the recipient most definitely will be recreating on their own. Which they will, because this spread is delicious.  It might taste better because I skinned those hazelnuts with my own two hands, and worked my biceps while attempting to whisk the thickening ganache. But I think it tastes better than the stuff in the store because I know exactly what’s in it. Cream, butter, nuts, good quality chocolate, sugar, and a dash of salt. Not to mention that my packaging is super cute.

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Here are some pictures that went out with my family’s holiday card this year. Every year it takes us a while to figure our how to use the timer on my mom’s fancy camera. Every year we have to take a bajillion re-takes while trying to pretend it’s Christmas even though it’s Thanksgiving. But it’s tradition, and it’s worth it. Just like these precious bundles of perfection.

It’s also my sister’s birthday today – Happy Birthday Ariel!

Gianduja (Homemade Nutella)

By nicole Published: December 31, 2012

  • Yield: 4 cups (8 Servings)
  • Prep: 30 mins
  • Cook: 30 mins
  • Ready In: 60 mins

This recipe from Bon Appétit, December 2012. If you have a heat-proof stand mixer bowl, use it - it'll save you a lot of trouble.

Ingredients

Instructions

  1. Roast the hazelnuts for 13-15 minutes at 350° (until golden brown). If they are not skinned yet, rub them in a kitchen towel to remove skins.
  2. Combine the hazelnuts and sugar in a food processor for about 1 minute, or until a paste forms.
  3. Place chocolate in a heatproof bowl over a pan of simmering water. Melt chocolate until smooth, then remove from heat and whisk in butter until incorporated. Whisk in cream and salt, then nuts. (If you have a heatproof stand-mixer bowl, melt the chocolate in it, then use the whisk attachment from your mixer.)
  4. Place chocolate hazelnut spread into container(s). Top with chopped hazelnuts (optional). Allow to cool. Keeps up to 4 weeks. (Note: you can replace hazelnuts with any nut)

Peppermint Mocha Cupcakes With a Secret Ingredient

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I made these cupcakes last year and they were gone so quickly that I didn’t get a chance to take pictures. Luckily, everyone loved them (some people ate two!), so I knew what I was going to make when it became peppermint season again this year. I love peppermint mocha lattes and get them whenever I get a chance. I’ve had the version from Starbucks, but I actually prefer one made by a local smoothie shop called South Block where they have tons of alternative milks. I get my peppermint mocha with almond milk and Intelligentsia espresso and it hits the spot.

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This year I upped the decadence and dipped the cupcakes in a dark chocolate mint ganache before frosting them. The secret ingredient in these cupcakes is the type of coffee I used in it. Instead of using regular coffee, I used some very special Kopi Luwak that my friend Elly gifted me. For those that don’t know, Kopi Luwak is a rare and expensive coffee that is made from coffee berries that a tropical jungle cat has digested. Some people were a little put off by the idea of cat-poo-treated coffee, but surprisingly, most everyone embraced it and loved the quirkiness of it.

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I used a few different recipes combined together, and the end result leaves nothing to be desired – this really is an edible peppermint mocha! Coffee-infused chocolate cake with mint pieces folded in, dark chocolate mint ganache, a mint cream cheese frosting, and a chocolate drizzle. Some lucky snackers picked some out that had mint chocolate penguins on them that I purchased from my Girl Scout troop.

I also tried something new with my Martha Stewart cupcake liners. The liners look pretty, but bake horribly! To solve this problem I lined them with a white liner before putting the batter in and was very pleased by the result.

Peppermint Mocha Cupcakes

By nicole Published: December 27, 2012

  • Yield: 24 cupcakes (24 Servings)

These treats are a chewable version of the popular holiday drink. Coffee-infused chocolate cake with mint pieces folded in, dark chocolate mint ganache, a mint cream cheese frosting, and a chocolate drizzle. Cake recipe adapted from Bakers Royale

Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. In the bowl of a stand mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
  3. Add in the butter, eggs, and vanilla and beat on medium speed for one minute.
  4. Add half of the coffee into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining coffee. Beat for 20-30 seconds until the batter is smooth. Fold in chopped Andes. The batter will be thin enough to pour.
  5. Pour the batter into 24 cupcake liners and insert in to the oven. Change the temperature to be 350 degrees after the pans are in the oven. Bake 18-22 minutes.
  6. Allow the cupcakes to cool in the pan. Once cool, dip in mint chocolate ganache.
  7. Let the ganache set for at least an hour before frosting with mint cream cheese frosting. Drizzle with chocolate or garnish with crushed peppermint candies.

Sweet Potato Quinoa Cakes (Bento Stash)

I’ve only made this batch of Sweet Potato Quinoa Cakes from Cannelle et Vanille once, but they’ve lasted for a very long time. My boyfriend wasn’t interested in eating them since they contained coconut oil so I had them all to myself. I ate some right away with tzatziki sauce (above) and stored the rest in the freezer to be used for meals in the future.

One such meal was this, made when I was working from home one day. Sweet Potato Quinoa Cakes topped with some mustard seed cheese, hot pepper jelly, an egg, all atop some pita crackers.

 

Other meals were compiled last minute or just needed a little something extra.
Left: Curried Potato Gratin, Sweet Potato Quinoa Cakes, Edamame

Right: Sundried Tomato Pesto Pasta (dinner leftovers), sweet potato quinoa cakes, edamame, homemade apple/asian pear/ginger applesauce with  granola

See how the quinoa cakes just fit perfectly in to a lunch box? More curried potato gratin, quinoa cakes, a japanese wagashi jelly, and some peaches and blackberries we picked at Hollins Farm.

Little Serow

 

Our menu when we went (March 2012) $45:

  • nam prik makheua: eggplant / crispy pork skin / shrimp paste
  • ma hor: sour fruit / dried shrimp / palm sugar
  • koy pa: cobia / lemongrass / chilies
  • laap meuang: pork / shallots / sawtooth
  • nam tok tow hu: tofu / mint / rice powder
  • khao soi: chicken / fresh turmeric / fermented cabbage
  • si krong muu: pork ribs / Mekhong whiskey / dill
 

The line starts at about 4:45 or 5 for their 530 opening on Saturdays. I got there once a little late and was quoted a 10:15 seating time! I’ve heard it’s much easier to get seatings during the week, especially the earlier ones since a lot of people are still working.

The decor is sparse with limited lighting and bright green splashed on nearly all surface and a loud country soundtrack playing. The Modcloth-clad staff was very friendly and explained all the components of the dishes and Little Serow as a whole.

I was a little underwhelmed by the entire experience. The quality of the dishes are good, though at times a bit unbalanced, but none of the dishes were memorable enough for me to want to go back. I’m glad I went to see what the hype was about and had a delicious meal comprised of food and dishes that I’ve never had. I wish there were cocktails too—though the hibiscus tea and salted pineapple soda were refreshing (even though the hibiscus tea was too sour for me), a nice cocktail would’ve sealed the deal. After glimpsing menus from other weeks, I was hoping for some interesting ingredients and combinations, but all of our dishes had either pork or shrimp in them. No duck, which is my favorite protein!

I had the same type of experience at Komi — slowly started getting full after a few courses, then all of a sudden it seems the courses get bigger and bigger! Thankfully, just like at Komi, we were able to take leftovers (and the cucumber and thai basil made excellent pimms cups no. 13 later that night), but I just wish the meal was a tad more balanced in size and flavor. I also asked if we could take pictures since I had an awkward (& painful) experience earlier at Komi.


I have a horrible memory, so like to take pictures so I can look back and remember experiences (I’m not one of those that uses the flash or lets the food get cold while I set-up the shot; it’s purely documentation). I’m not intrusive to others at the table, let alone others in the restaurant.