Chicken Lo Mein

There are usually only three things that I’ll want when ordering Chinese takeout. These three things are also the standard by which I judge whether or not the place has good food or not. I figure that they’re deceptively simple; not hard to do per se, but also so simple that they’re easy to mess up. When they’re done badly, they’re awful. When they’re done well, they’re fantastic.

Sesame chicken.

Lo mein.

Egg rolls.

Together they’re the perfect trifecta of takeout. The only thing better than finding a great place that makes it, is being able to make it yourself at home. (Not to mention, it’s cheaper.)

I’ve been making my own egg rolls and lo mein for several years now. I posted the recipe for the egg rolls here shortly after first starting Cooking is My Sport, but I waited to post my recipe for lo mein. I wanted to wait and see if I could improve it while also keeping it pretty simple, with ingredients that could be found in most general grocery stores.

This is a great weeknight meal to make. Once you get all of the ingredients together and prepped, the dish comes together pretty quickly. I used cabbage and carrots with the noodles and chicken, but if there is any other vegetable that you prefer to have instead, feel free to use it. Stir fries are very flexible recipes and this one is no exception. The sauce for the noodles is sweet from hoisin, salty from the soy sauce and tangy from the rice wine vinegar. It’s delicious, and I’ve found myself using it for more than just a stir-fry sauce. I’ve used it as a dipping sauce for egg rolls, spread it on sandwiches–it’s that good.

Now I just have to get around to making my own Sesame Chicken. TBC.

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Chicken Lo Mein

Recipe from Jess@CookingisMySport

Ingredients

  • 2-3 lbs boneless, skinless chicken breasts, cut into strips
  • onion powder
  • ground ginger
  • black pepper
  • 1/4 cup soy sauce
  • 2 tbsp. rice wine vinegar

For Stir Fry

  • 1 cup hoisin sauce
  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 1/2 teaspoons sesame oil
  • 20 oz. shredded cabbage
  • 10 oz. shredded carrots
  • About 15 oz of your choice of Asian style noodles (I prefer wide and flat ones, like Guan Miao Sliced Noodles)
  • 1 bunch of fresh mint, chopped
  • 2-3 stalks of green onion, chopped
  • peanuts and sesame seeds (optional)

Directions

Arrange chicken in one layer in a sheet pan. In a small cup, stir together 1/4 cup of soy sauce and 2 tablespoons of rice wine vinegar.

Sprinkle an even coating of onion powder, ground ginger and black pepper on both sides. Pour the soy sauce-vinegar marinade over the chicken, stirring it a few times to make sure it’s evenly coated. Allow to sit for about 10-15 minutes.

Meanwhile, in a glass measuring cup combine the 1 cup of hoisin sauce, 1/2 cup of soy sauce, 2 tablespoons of rice wine vinegar and sesame oil and whisk together with a fork. Set aside.

Heat a few tablespoons of oil in a wok or other large skillet over high heat. Add the chicken to the wok and cook on both sides until it’s cooked through. (You may have to do this in batches).When the chicken is done, remove it to a separate platter and keep loosely covered.

When chicken has finished cooking, heat some more oil into the wok. When it’s nice and hot, add the carrots and cabbage to the wot and allow to cook until softened, about 3-5 minutes. Remove from the skillet to another platter, and wipe the skillet clean.

Meanwhile, cook your noodles according to the package directions and drain when they’re finished. Keep the heat on the stove up on high and add 1 more tablespoon of oil to it. Add everything back to the wok/skillet: chicken, vegetables and noodles, and stir together. Pour the stir fry sauce from the glass measuring cup over the lo mein and stir quickly so that it’s evenly mixed. (You may not need to use it all; it all depends on how ‘saucy’ you want the lo mein to be. Use your own discretion.) Allow to cook for 1-2 more minutes–this is just to make the sauce coat the noodles.

Remove from the heat and add the fresh mint and green onion to the lo mein. Sprinkle with the peanuts and sesame seeds.

Sharing at this week’s Fiesta Friday #259, co-hosted this week by Ai @ Ai Made It For You and Jhuls @ The Not So Creative Cook.

Cinnamon Stamped Cookies

So, here’s a random but I think very useful tip for those of you who love to bake: the prettiest cookies do not have to come from cookie cutters, or cookie stamps.

At least, not most of them. I will say that certain springerle molds can make absolutely beautiful, unreal looking cookies. The problem with most springerle molds is that because they’re hand-crafted wood, they don’t run cheap.

I got into collecting cookie stamps a little while ago and although I got some pretty nice ones, the designs weren’t as elaborate as the springerle molds, which was what I really wanted. Then one day, I was surfing the web for cookie stamps, and stumbled across something different. They were called moon cakes. Mooncakes are Chinese pastries that are typically eaten during the Mid-Autumn festival. I’ve never had one and had never heard of them until then; all I knew that the designs on top of them were beautiful.

Traditional mooncakes are made with what’s called a mooncake mold. It’s a plunger like tool where the ball of filled pastry gets pressed into a shaped mold, then imprinted on top with the intricate design. After I’d done my quick Google search to learn how THAT was done, I then turned to the thought that aligned with my interest: would I be able to use the mooncake mold as a cookie stamp?

Since they were much, MUCH more cheaper than springerle molds, I decided to take a chance and ordered a set of mooncake molds to put my theory to the test. They came in a couple of days and within hours I was in the kitchen rolling out cookie dough. What do you y’all think? Was I right, or was I right?

A couple of things: first, this is a recipe that can be made with ANY cookie stamp, mold or cutter you have. The dough is a basic butter cookie that is flavored with cinnamon and vanilla but you can always switch the flavors up to what you’re inclined towards. It bakes up crisp on the outside and tender on the inside–just as a butter cookie should be. Second, if this post has inspired you to buy and test out mooncake molds for yourself, I would recommend to always use a cookie dough that has been designated as a cut-out cookie recipe. There’s no point in going to the trouble of using the mold if the recipe is one that doesn’t hold it’s shape or design after baking.

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Cinnamon Stamped Cookies

Recipe Adapted from Martha Stewart

Ingredients

  • 3 1/2 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 sticks (12 ounces) unsalted butter, softened
  • 1 cup white sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees Fahrenheit.

In the bowl of a standing mixer or using a handheld one, beat together the butter and sugar until creamy and fluffy. Add the egg yolks one at a time, mixing just until combined and yellow disappears. Add the vanilla extract.

In a small bowl combine the flour with the cinnamon and salt, stirring together with a fork. Add the flour mixture to the butter mixture in 1 cup increments, mixing just until combined.

Line a sheet pan with parchment paper and lightly spray with cooking spray.

Roll dough out on a clean and floured surface to about 1/4 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough. Use a slightly larger round cookie cutter to cut out shape, then transfer to cookie sheets. Repeat until you’ve used up all of the dough.*

Freeze cut out cookie dough for 10-20 minutes

Bake in the oven on the middle rack until just golden brown, about 9-12 minutes. Allow to set on sheets for about 60 seconds before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Linking to the Fiesta Friday #258, co-hosted this week by Laurena @ Life Diet Health.

Ginger Pound Cake

Happy New Year everyone!

I hope you all had a great holiday season that was filled with great food, relaxation and time spent with loved ones. It’s crazy that we’ve already left 2018 behind. I have a lot of optimism that 2019 will be a good year with lots of much needed change. After I finished the 12 Days of Christmas, I needed a wee break to recoup from all that baking. I’ve got my rest and I’m ready to get back into the swing of things. So, let’s start this year’s recipes off the right way, shall we?

I’ve spoken before on here about my love for ginger. You can search the Recipe Index for the various recipes I’ve used it in in; it’s a great ingredient. There are a lot of uses to be found for it and lately, I’ve always seemed to have a stalk or 2 of it in my fridge. Ground ginger often finds its way into desserts like gingerbread, but my favorite way to use and eat it is when it’s been candied/crystallized.

The only downside to candied and crystallized ginger is that most of the time, it doesn’t run cheap in the stores. In my opinion at least, it’s often overpriced. Not to worry though. There’s an easy way around that. You can always just make your own.

It’s easy. It’s MUCH more inexpensive. It’s worth it. (Check out my instagram now for the step by step instructions) And when you’ve finished looking that over (and after you’ve made some crystallized ginger for yourself), come back here and check out today’s recipe. Trust me, we’re going to put it to good use.

A pound cake is the perfect dessert/blank canvas to test out a wide variety of flavors. It’s already plenty delicious on its own–any added flavor you give to the batter will serve to just amplify the finished cake. I’ve done quite a bit of it here on the blog already, and now I’m pleased to share this new addition to the Pound Cake Pantheon of Awesomeness (I totally came up with that on the spot, can’t you tell?)

The recipe uses ginger in two ways: ground ginger that gets sifted in with the other dry ingredients, and crystallized ginger that gets steeped in milk for a few minutes. Both the ginger and the ginger flavored milk are then mixed into the batter.With six eggs in it, this is going to be one very tall cake. If you’re not sure if your bundt pan can fit up to 16 cups, then I’d recommend splitting it between two loaf pans, just to be on the safe side.

The texture of this cake is sublime. It’s rich, buttery and moist enough to where you could eat it plain and still be totally satisified–or go the extra mile and throw on the ginger flavored icing. Combined with the richness of the cake itself, the ginger here adds a spicy sweet flavor that’s got great bite, but still isn’t overpowering. I really enjoyed this cake and I think you will too.

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Ginger Pound Cake

Recipe Courtesy of The Southern Cake Book

Ingredients

  • 3/4 cup milk
  • 3 ounces of crystallized ginger, finely minced
  • 2 cups butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 4 cups all purpose flour
  • 1 teaspoon ground ginger
  • 2 teaspoons vanilla extract

For Icing

  • 1 cup powdered sugar
  • A few tablespoons of milk
  • 1/2 teaspoon ground ginger

Directions

Preheat oven to 325 degrees Fahrenheit. Grease and flour a 16 cup (10 inch) Bundt or tube pan.

Simmer milk and ginger together in a small saucepan over medium heat for 5-7 minutes, until thoroughly heated. (Don’t let it boil.) Remove from the heat and let it stand for 10-15 minutes. Add the vanilla extract to the milk.

Stir together the flour with the ground ginger in a bowl with a fork, and set aside.

In the bowl of a standing mixer (or using a handheld one) beat the butter at medium speed until creamy. Gradually add the sugar, about 1 cup at a time, beating 5-7 minutes. Add the eggs, 1 at a time, beating just until the yellow disappears. (Make sure you scrape down the sides of the bowl with a spatula as you’re doing this to ensure even mixing.)

Add the flour to the butter mixer alternatively with the milk (begin and end with the flour). Beat at a low speed, just until combined after each addition.

Pour the batter into the cake pan. Lift and tap it down on the counter a few times (this will prevent air bubbles from forming). Place the cake pan on a sheet pan, then bake on the middle rack of the oven for 1 hour and 25 minutes, or until a wooden skewer inserted in the center comes out clean and cake reaches an inner temp of 205-210 degrees Fahrenheit.

Stir together the ingredients for the icing together in a bowl. It shouldn’t be too runny, just loose enough to drizzle. Use the tines of a fork to drizzle the icing over the cake in a decorative design. Allow to to sit for about 30 minutes, just until icing has set. Serve with ice cream or whipped cream.

Sharing at Fiesta Friday #257, co-hosted this week by Suzanne @apuginthekitchen and Kat @ Kat’s 9 Lives.

Orange Cranberry Star Bread

Apart from my first choice of being an extremely successful full-time writer, I think that my ideal job right now would be a paid internship in a bakery. I’m serious. I think it would be fun, and beneficial to my baking education.

It’s not that I think I’m a shabby baker. I know that I’m not. But as much as I love to bake, I still feel like there’s just so much more that I have to learn.

I’m not huge into food science, but I would very much like to learn about what ingredients and methods make certain bakes turn out the way that they do, and why. Sometimes I’ll have a baking disaster for what appears to be no good reason, even after I’ve followed the recipe down to the letter. It’d be nice to have the know-how to avoid that from happening. I’d also love to train under a baker whose specialty was breads. I’m not too bad at it now, but I’ve seen some UNBELIEVABLE shaped breads that come out of East European bakeries and they make want to get better at my shaping so badly.

Fortunately, today’s recipe features some bread shaping that’s pretty easy to do.

I made my first star bread two years ago for the last day of the 12 Days of Christmas back in 2016. I was thrilled, not only with how it turned out but how easy it was to create such a pretty and delicious loaf. I knew that I was going to want to try it again. Two years later, and here we are on the last day of the 12 Days of Christmas 2018, and I tried it again albeit with some minor changes.

I said back then that there were numerous possibilities for different fillings to experiment with on this bread, including fruit spread. For my second try I decided to take my own advice and put that to the test, where I used the recipe for my favorite cranberry sauce for the filling. I also added orange zest to the dough to give it extra flavor. I’ll be honest; I don’t think the shaping for this year’s star didn’t turn out as well as it did the first time around. It more resembles a snowflake to me than a star, but I do still think it’s a relatively pretty thing to look at. I do know one thing: it’s absolutely delicious.

Aaaaand, alrighty then. I guess that’s a wrap. I’d like to thank each and every one of you who’ve been following along with me for the 12 Days of Christmas series. A lot of work gets put into this and aside from loving to bake, I do also love being able to spread a little bit of holiday cheer on my chunk of webspace. If I can spread some into your homes by encouraging you to try anything I’ve made, it’s even more rewarding. Regardless of what or whether you celebrate or not, I hope you all have a wonderful, delicious holiday. I’ll list all of the recipes made for this years’ series one more time just in case you wanted to check them out. Merry Christmas & Happy Holidays to all!

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

DAY 11: GINGERBREAD SPRITZ COOKIES

DAY 12: ORANGE CRANBERRY STAR BREAD

Cranberry Orange Star Bread

Recipe Adapted from King Arthur Flour

Ingredients

For Dough

  • 3/4 cup + 2 to 4 tablespoons lukewarm water
  • 2 cups all-purpose flour
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup nonfat dry milk
  • 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
  • 1 generous tablespoon of orange zest
  • 1 egg, beaten (for egg wash)

For Filling

  • About one generous 3/4 cup of your favorite cranberry sauce recipe, or any jam you like

Directions

In a medium size bowl combine the flour, orange zest, nonfat dry milk, potato flour or instant potato flakes and salt. Set aside.

In the bowl of a standing mixer combine the water and yeast. Sprinkle the sugar on top. Allow to rest for about 10 minutes, until frothy.

Using the whisk attachment mix in the butter. Switch to the dough attachment and gradually fold in the flour mixture, kneading until a smooth dough forms, about 10-12 minutes. Place the dough in a greased bowl, cover with plastic wrap and a damp towel. Allow to rest for 1– 1 1/2 hours until doubled in size.

Cut dough into four equal pieces. Shape each piece into a ball, cover them and let rest for 15 minutes.

On a lightly floured work surface, roll out 1 piece of the dough into a 10 inch circle. Place this circle on a piece of parchment and use a spatula to spread approximately 1/4 cup of cranberry sauce or jam on top of the dough. Spread it evenly and don’t lay it on too thick, leaving about 1 inch “jam-less” along the outside edge. Set the parchment nearby.

Take a second piece of the dough and repeat the process, placing on top of the completed disc. Repeat with the others, LEAVING THE TOP DISC BARE.

Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Transfer the star on the parchment to a baking sheet. Cover the star with plastic wrap and a damp kitchen towel and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.

Sharing at this week’s Fiesta Friday #255, co-hosted by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

Gingerbread Spritz Cookies

Today’s recipe is a reminder that great things really do happen at Christmas.

A few months back, I wrote a post about how cookie presses and I just didn’t ‘get along’ with each other. I had owned two up to that point and neither one of them worked, no matter what I did. It was frustrating. I think that cookie presses were made for this time of year. They’re an easy way to make a LOT of pretty cookies with little effort and in a very short turn around time. I really wanted to be able to make some.

I don’t like giving up. So, I decided to give the whole cookie press thing one more try and went scouring the internet for reviews of some of the ‘wider known’ models on the market. I finally settled on the OXO Cookie Press, as it had the most consistently positive reviews and the stencils that came with it were ones that I preferred to other brands. It stayed on my Amazon wishlist for a while, but one day I decided to get myself a little something for Christmas and bought it.

Not gonna lie, I was a tad bit nervous about whether or not it was going to turn out. Oftentimes baking appliances and tools with come with a tiny recipe booklet, so I decided to go with one that was in the booklet that came with the OXO cookie press. I figured it had to be safest bet. The recipe was for gingerbread cookies. I thought that it would be cute to use the teddy bear stencil, and if it turned out, share for the 12 Days of Christmas.

The recipe for the dough comes together much in the same way as most other cookie doughs. The main difference here is in the chilling time. If you’ve ever used one of the cookie recipes I’ve shared on the blog before, you’ll know that I’m a strong advocate for overnight chilling. Most cookie doughs need that extra time to minimize spreading and maintain their shape. However, when it comes to spritz cookies, overnight chilling is the wrong move. You don’t want the dough to be room temp or warm, but if it’s TOO cold then it won’t be pliable enough to press through the metal plates of the cookie press. So, for these 30 minutes of chilling in the fridge will do just fine.

With spritz cookies, the dough has to be at the right temperature and the baking sheets should also be extremely cold when you press the dough out onto them. I don’t know why, but it helps the dough come out cleaner. Place your baking sheets in the freezer prior to even getting started so that by the time you’re ready to press, they’re nice and chilled. No greasing the sheet or (as I usually do) using parchment paper. Don’t worry; they won’t stick.

The entire process to make these was incredibly easy, and quick. I couldn’t have been happier with how they came out, in look or taste. If you’re looking for a cookie press to buy, I give my unpaid & completely enthusiastic recommendation to go with OXO’s.

Just one more day of the 12 Days of Christmas! Stay tuned for the final recipe to be posted tomorrow.

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

DAY 11: GINGERBREAD SPRITZ COOKIES

Gingerbread Spritz Cookies

Recipe Courtesy of OXO

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed brown sugar (light or dark, doesn’t matter)
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temp
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 1/2 teaspoons ground ginger

Directions

Preheat oven to 375 degrees Fahrenheit. Place about 3 baking sheets in the freezer to chill thoroughly.

In a medium bowl combine the flour with the salt and spices and stir together with a fork. Set aside.

In the bowl of a standing mixer or using a handheld one, cream together the butter and sugar until creamy and fluffy. Add the egg, molasses and vanilla and stir just until combined.

Gradually add the flour into the mixture, in about 3 batches, just until it’s combined.

Refrigerate for 30 minutes.

Place chilled dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.

Bake for 5-7 minutes, or until the cookies are lightly browned at the edges. Allow to sit on baking sheet for about 60 seconds before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at this week’s Fiesta Friday #255, co-hosted this week by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

Sugar Crunch Cookies

I want to take this opportunity today, on the 10th Day of Christmas to share a newfound Christmas miracle with all of you.

Every year, I look forward to when the ‘seasonal foods’ start popping up in the grocery stores–the ones that are only sold from about early November to early January. I’ve got some tried and true favorites, but this year I discovered a new one.

I know it’s the fan favorite, but even when I was a kid, Cinnamon Toast Crunch never really ‘did it’ for me. It’s just so, so SO sweet. Plus, there was something about the puffy texture of the cereal that I never liked. So I didn’t eat too much of it. Honey Bunches of Oats & Honey Nut Cheerios–that’s my kind of racket. However, I was in Target a little while ago on the cereal aisle and I happened to see a pretty red box of cereal with the following words written on it:

Sugar Cookie Toast Crunch

Now y’all know me. You KNOW how I am about sugar cookies. (I adore them.) I had to at least give this stuff a try, especially since it was a seasonal product and wouldn’t be around forever.

So the verdict is in and yeah, Sugar Cookie Toast Crunch is a bonafide Christmas miracle. Milk improves the taste of most cereals, but when it’s comes to those that are delicious eaten dry, this is the best one I’ve had since Waffle Crisp–and that’s saying a lot. It has that rich, vanilla flavor that every great sugar cookie has, but unlike it’s counterpart Cinnamon Toast Crunch, it isn’t overly sweet. The texture is also better. It’s a perfect toasty golden sugar cookie in cereal form. Yum.

As delicious as SCTC is to eat on its own, my sister gave me the great idea that it would be an even better ingredient to try and bake with. I’ve seen a lot of recipes floating around the internet that use plain cornflakes, Fruity Pebbles or Golden Grahams and turn out great, so I decided to take inspiration from that to craft my own variation of a SCTC cereal holiday cookie for the 12 Days of Christmas.

Here’s what’s in ’em. I used a blend of all purpose and almond flour as a base to the dough. The almond flour gives it a nutty flavor that I think tempers the sweetness nicely, but if you’re nut-allergic you should be able to use all regular flour with no problems. I also added some dried cranberries to the dough for two reasons: I wanted to give some extra texture to the cookie, and I wanted to give a pop of tartness that I also think works well with the sweetness.

Un-chilled dough tends to result in cookies that spread a lot and so, after mixing crushed SCTC into the dough, I let it rest in the fridge overnight. I highly recommend that you do this in order to achieve the puffy round shape that you see in the pictures.  Aren’t they pretty, y’all? I think what I like most about these apart from the flavors is the texture–they’re soft and chewy, also yet crunchy from the cereal. They’re sweet from the cereal, but also toasty from the almond flour with that tang of tartness from the cranberries. It’s like the best Christmas compost cookie ever.

Just 2 days left of the 12 Days of Christmas! There’s still plenty of time to bake for the holidays, so feel free to check out the other recipes if you haven’t already.

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

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Sugar Crunch Cookies

Recipe Adapted from Williams-Sonoma

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup almond flour or finely ground almonds
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup white sugar
  • 1/4 cup brown sugar, firmly packed
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup dried cranberries, or cherries
  • 1 3/4 cups of Sugar Cookie Toast Crunch (or any cereal you like), lightly crushed
  • Cinnamon sugar, for sprinkling

Directions

In a medium size bowl combine the flour with the almond flour, baking powder and salt. Set aside.

In the bowl of a standing mixer, or using a handheld one, cream the butter and sugars together until they’re light & fluffy. Add the egg and vanilla, stirring just until combined. Gradually add the flour mixture, in 2 batches, stirring just until combined. Stir in the cranberries. Gently stir in 3/4 cup of the crushed cereal.

Scrape the dough into a sealable container and refrigerate for at least one hour, preferably overnight.

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Pour the remaining 1 cup of crushed cereal in a small bowl.

Use a 1/8 scoop (that’s about 2 tablespoons) to scoop out balls of dough. Roll each dough ball in the crushed cereal until it has a light coating. Place onto the parchment paper, about 1/2 inch apart. Press down a little on the tops to lightly flatten. Sprinkle the tops with cinnamon sugar.

Bake the cookies until light golden brown and puffy, 12 to 15 minutes. Allow to set for about 5 minutes before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at this week’s Fiesta Friday #255, co-hosted this week by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

Rosemary and Thyme Crackers

I have this annoying habit of buying fresh herbs for making one dish, then leaving the rest of them in my fridge, forgotten, until they eventually dry up and I have to throw them out. I hate when I do it. Tell me you do it too so that I don’t have to feel guilty.

I had some leftover rosemary and thyme hanging out in my fridge that I really, really didn’t want to let go to waste. I did get to put some of them in the dough for some sandwich buns that I made one night for our dinner, but after that I still had leftovers. When I did some brainstorming as to what else I could put them in, I realized that it’s been a while since I last made some crackers from scratch.

I know that traditionally, cookies are the treat of choice when it comes to Christmas baking and gift giving. But not everyone has a sweet tooth, and even if you do have one, that doesn’t mean that sometimes you won’t want to take a break from something sweet and taste or give the gift of something a little more on the savory side.

The dough for these is a cinch to put together, but I do recommend that you allow it to rest in the fridge for at least one full day. The dough is very very soft when you first make it, and you want to give it enough time to firm up enough to be rolled out without too much of a mess. The rosemary and thyme flavor will also deepen the longer you let it rest.

You can cut these into whatever shapes or sizes that you like. I did some that were about the size of a Ritz cracker, and then some that were around the size of an oyster. Regardless of the size, I have to say that the most important piece of advice I can give when making any recipe for them at all, is to roll the dough out as thin as you possibly can. There’s no point in baking crackers if they don’t have that snap when you break them in half, and they won’t if they’re rolled too thick. Also, the coarse salt that gets sprinkled on top before baking is highly recommended. That salt helps to further enhance the flavor of the herbs. I really liked these, and I think you will too should you choose to try them out.

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

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Rosemary & Thyme Crackers

Recipe Adapted from Served From Scratch

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon fresh rosemary, finely minced
  • 1 tablespoon fresh thyme, finely minced
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold, unsalted butter
  • 2 tablespoons cold vegetable oil
  • 2/3 cup water, plus more if needed
  • 1 egg, beaten (for egg wash)
  • coarse salt, for sprinkling

Directions

In a medium bowl, combine the flour, herbs, baking powder, sugar and salt together and stir with a fork.

Use the large holes on a box grater to grate the butter into the dry ingredients. Cut the shortening into small cubes and add the to the dry ingredients. Stir with a fork until the mixture looks like coarse crumbs.

Make a well in the center of the ingredients. Pour in the oil and water and use the fork to stir together until it makes a rough, but still homogenous dough. Shape into a disc, wrap tightly in plastic wrap then refrigerate for at least 24 hours. (The longer it sits, the better the flavor will be)

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

Divide the dough into quarters and keep the other 3 in the fridge while you work with the 1. Sprinkle a clean work surface with flour. Roll out the dough very VERY thin (as thin as you can get it), using more flour if it sticks. Cut out the crackers into desired shapes, then remove to the lined baking sheets. You can use cookie cutters, or a pizza wheel, bench scraper or sharp knife to make your shapes. Any shape will do. Refrigerate the cut out crackers for 5-7 minutes.

Bake the crackers until light golden brown, 12 to 15 minutes

(Note: no one oven is the same, & different baking sheets bake crackers differently. Keeping this in mind, I will ALWAYS test bake one cracker before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)