White Chocolate Peppermint Mocha Cookies

Just like every tweens' order during the holidays at Starbucks, this cookie has a little bit of everything.  Couple pumps of peppermint mocha in the espresso, a bit of white chocolate, and a pretty garnish - this cookie is all those things and more! Aaron is saying these are his new favorite Christmas cookie - they are a little sweet, but not too much, soft but with a sugary crust, pretty but not too time-consuming to decorate.  These cookies come together easily and make a festive impression!

White Chocolate Peppermint Mocha Cookies

Makes about 2 dozen cookies

For the Cookies:

• 12 tbs. butter, softened
• 1/2 cup cocoa powder
• 2 tbs. molasses
• 1 tbs. instant espresso (or coffee) powder/granules
• 1/2 cup granulated sugar, plus extra for rolling
• 1/2 dark brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 1/4 - 1/2 tsp. peppermint extract (this stuff is strong, so a little goes a long way, but if you really love peppermint, go for it - do not use Mint extract or it will taste like toothpaste, make sure its Peppermint)
• 1 1/2 cups flour
• 1 1/2 tsp. baking soda
• 3/4 tsp. salt

For the drizzle:

• 3/4 cup white chocolate chips
• 2-3 tbs. vegetable shortening
• 1/4 tsp. peppermint extract (optional)
• Crushed peppermint candies/candy canes, for garnish (optional)

Preheat your oven to 375° and line two cookie sheets with parchment paper or silicon baking mats. Set aside.

Melt 4 tbs. of the butter in a small bowl.  Whisk in the cocoa, molasses, and espresso.  Mix until smooth and set aside.

In the bowl of a stand mixer, cream together the other 8 tbs (1 stick) of butter with the sugars. Beat until light and fluffy.  One at a time, beating after each addition, add the chocolate mixture, egg, and extracts.  Mix well and scrape the bowl.

Slowly mix in the flour, baking soda, and salt. Mix until combined.

Roll one tablespoon of dough into a ball and then roll in granulated sugar.  Place it on the cookie sheet and pat the top just slightly to flatten it.  Repeat with remaining dough, placing each cookie an inch and a half apart on the cookie sheets.

Bake for 9-12 minutes, until the tops crack and the middles are set.  Do not over bake! If you like a soft cookie make sure you take them out just as they are cooked, the long they are in the crunchier they will be.

Cool the cookies on the cookie sheet for 5 minutes, then move them to a cooling rack, placed over paper towels.

While the cookies are baking, prepare the drizzle.  In 5 - 10 second increments, in a microwave safe bowl, melt the white chocolate chips and shortening. It will burn VERY easily so seriously, go ten seconds or less at a time and stir it super well between heating. Once it is melted, stir in the peppermint extract. Using a spoon, lift some of the chocolate out of the bowl and drizzle it back in.  If it is too think, melt more shortening into it, in five second intervals, until it is thin enough to drizzle well.

Once the cookies are cooled to the touch, drizzle the white chocolate over the cookies and then sprinkle the crushed candy canes on top. Let the drizzle set at room temperature until no longer soft.  Store cookies at room temp, in a sealed container.

Grinch Cookies

There are a few things that just scream "Christmas" to me from my childhood - and without a doubt How the Grinch Stole Christmas is on that list.  I read the book as a kid, I watched the movie laying on my Noni's floor in her den at Christmastime, and I could probably recite the whole thing to you now if I tried.  I love to pass on these memories I have a kid, to my own kids, so Townes and I have watched The Grinch more than a couple of times already since Thanksgiving and the book is in our bedtime rotation.  So when he asked me to bake something today - these seemed like the perfect idea.

Aside from being festive, fun and creative, they are also really, really easy to make and don't require much skill or many ingredients!  They are a version of my shortbread cookies (a recipe from my Noni) that I used on Valentine's Day last year - these are almond flavored instead and obviously these are green!

Grinch Cookies

Makes 2 dozen (depending on cookie size)

For the Cookies:

• 1 cup butter, softened to room temp (very important)
• 3/4 cup sugar (I used granulated, but powdered is okay too)
• 1/2 tsp. vanilla extract
• 1 1/4 tsp. almond extract
• 2 1/2 cups flour
• Green food dye (or yellow and blue)
• 1-3 tbs. shortening
• Powdered sugar, for rolling
• Red decorators icing

Preheat your oven to 350° and line two baking sheets with parchment paper or silicon baking mats.  Set aside.

In the bowl of a stand mixer, cream the butter and sugar.  Really beat it until its super smooth and creamy - its basically the whole cookie.  Beat in the vanilla and almond.  Add the flour a half cup at a time and beat until combined after each addition.  If the dough is too crumbly (it will need to hold together like playdough when squeezed in your hands, but should NOT be sticky) add 1 tbs. of shortening at a time.  After each addition make sure you have given it a solid few minutes to beat in and see if its come together enough.

Once the dough is the right consistency, beat in the food dye.  Once the dough is your desired shade of green, scoop out a small tablespoon of dough and roll into a ball with your hands.  Roll in powdered sugar, then place the ball on your cookie sheet and flatten with your hand to about 1/2 inch or thinner. Repeat with remaining dough.

Bake for 12-18 minutes, until the edges are JUST starting to brown (the time will vary depending on the thickness of your dough and the size of your cookie so just watch carefully).  Let the cookies cool completely on the cookie sheet.

Once the cookies are completely cooled, apply the hearts. I used a "leaf" tip on my tube of red frosting and made the heart in two halves.  You can also just use a small round piping tip and draw a heart with the icing.

Uchiko Brussel Sprouts

I'm baaaacckkk!!!

I have to sincerely apologize for being MIA for like actually an entire year.  But I come bearing gifts for y'all - a gift specifically in the form of the perfect replica recipe for Uchiko's amazing brussel sprouts.

If you live in Austin (and now maybe Dallas I think too), you have probably heard of Uchi and/or Uchiko and how "you totally have to get sushi there" - which you do - but the real draw is the brussel sprouts, trust me.  They are like crack.  I have gone to dinner with my girlfriends and ordered bowl after bowl after bowl of these babies.

So it's no wonder that while I was pregnant, and the rare times I felt like eating, I wanted these delicious nuggets of heaven.  However, Uchiko can be a bit...uppity? and denied me my lifeline through Favor and I was woefully unable to have them whenever I wanted. 

Now that I am post-partum and climbing back to my old self, I got in the kitchen and got to work.  I wanted these sprouts and I made it happen!  These are insanely easy and outrageously good - even my kids chow down. 

Uchiko Brussel Sprouts

Serves 2-4

Ingredients

• 1 lb. fresh brussel sprouts
• Vegetable oil
• Kosher Salt
• 1/4 cup soy sauce
• 1/4 cup maple syrup (the real stuff)
• Juice of one small lemon
• 1 tbs. minced garlic
• 1 tbs. Sriracha sauce (or more to taste)

Preheat your oven to 400°.

Trim the stems off the sprouts and halve them, top to bottom.  If the sprouts are large, cut them into quarters.  You want them to be bite sized pieces.  Rinse the sprouts with water in a colander and turn out onto paper towels to dry while the oven heats.

Line a rimmed baking sheet with a silicon baking mat (or foil).  Spread the sprouts out on your prepared baking sheet and drizzle with oil and season well with kosher salt.  Toss with tongs to coat the sprouts evenly.  Bake on the top rack for 45-60 minutes, tossing the sprouts every 15 minutes.   Bake until browned and crispy.

While the sprouts cook, prepare the sauce.  Combine the soy sauce, maple syrup, lemon juice, garlic and Sriarcha sauce in a small sauce pan and season with salt and pepper.  Cook over medium heat, bring to a boil and reduce the mixture to half, stirring constantly.

Remove the sprouts from the oven.  In a bowl, toss the sprouts in half the sauce.  Taste and add more sauce to taste.

Chipotle Sweet Potato Risotto

I had just finished checking a whole lot of things off my to-do list, like Townes' birthday invitations and health insurance changes, when I realized it was suddenly 3:30 and I had no idea what we were eating for dinner.  I also looked outside and it had gone from a blustery, damp day to pre-storm gloom.  I had to make a decision fast and had no where to start.

I wanted something comforting, but I didn't want another comfort food that was covered in cheese and grease and overly decadent.  I wanted comfort food that would warm my soul but also make me feel good.  I wanted veggies and freshness.  I decided risotto was a great place to start, but my favorite (mushroom risotto) would be a no-go with Aaron.  So while I walked to Randall's with T in the stroller I started deciding what to put together. 

I thought sweet potatoes would be an interesting starch to add to the rice, but wouldn't be savory enough on their own.  I always think bacon marries well to sweet potatoes and would add some kick.  Chipotle and sage would add smoky, spiciness that would bring out the depth of the sweet potato instead of the sweetness.  I decided to up the nutritional factor and add some spinach, along with the risotto staples of onion, shallots and garlic. Finish it off with nutty Parmesan and I was good to go.

The best part about how this came out, is that you can keep customizing it.  Substitute kale for spinach, use prosciutto instead of bacon, vegetable broth instead of chicken.  This can be filled with super foods, its gluten free, and it could be vegetarian!

Chipotle Sweet Potato Risotto

Serves 6

Ingredients:

• 2 medium sweet potatoes, peeled, chopped into 1-inch chunks
• Olive oil
• 1 tbs. chopped fresh sage
• 1 tbs. Chipotle powder
• 1/4 teaspoon pepper
• 1 tsp. garlic powder
• 8-12 oz. bacon, diced
• 2 tablespoons unsalted butter
• 1 shallot, diced
• 1/2 medium white onion, diced small
• 2 tbs. minced garlic
• 2-3 cups fresh spinach, chopped
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• 4 cups chicken stock
• 1/2 cup grated Parmesan cheese

Preheat your oven to 400° and line a baking sheet with aluminum foil and lightly coat with cooking spray or olive oil. 

In a large mixing bowl, toss the sweet potato chunks with the sage, Chipotle powder, garlic powder, season with salt and pepper and 2-3 tbs. of olive oil, until evenly coated.  Spread the sweet potato onto the prepared baking sheet and roast in the oven until very soft and tender.  Mine took about 30 minutes, tossing them every 10 minutes to make sure they cook evenly.

Meanwhile, in a large dutch oven, over medium heat, cook the diced bacon.  In a separate sauce pot, warm the chicken broth over medium high heat, if it comes to a boil, turn the heat down and keep it warm.

When the bacon is done, remove it from the pot with a slotted spoon into a paper towel-lined bowl.  Pour out the bacon fat, leaving just about a tablespoon or two at the bottom, discard the rest.

Melt the 2 tbs. butter in the dutch oven into the bacon fat over medium heat.  Add the shallots and onion, sauteing until translucent, 3-5 minutes.  Add the minced garlic and spinach, cook until spinach has wilted. 

Your sweet potatoes should be done around now, just pull the tray out and set it aside and let them cool for a bit.

Add the rice to the pot with the veggies and cook for around 5 minutes, stirring constantly so the rice doesn't burn, but starts to toast.  Add the white wine and stir until the wine has been absorbed. 

Once the wine is fully incorporated, pour in enough chicken broth to just cover the rice.  Stir frequently to prevent the rice from sticking to the bottom or burning.  The broth should bubble a bit, but should not be boiling.  After the broth is absorbed, add more broth, just enough to cover the rice and repeat the process until the rice is tender and cooked.

While the rice is cooking, put your sweet potatoes into a bowl and mash until smooth.  Taste and re-season to your preference.  I added more Chipotle powder to kick up the spice factor. Don't forget to keep stirring your rice, though!

Once your rice is cooked and all the liquid is absorbed (you may need more or less than 4 cups of chicken broth depending on your rice), turn the heat down to low and stir in the sweet potatoes one scoop at a time.  My potatoes made about 1 1/2 cups mash and I used it all.  If your potatoes were very big you may not want to use it all. Stir well until the sweet potatoes are well incorporated.  Keep stirring and let it cook for a few more minutes to let the flavors mingle. 

Add the grated Parmesan and half of the cooked bacon, mix well, and turn off the heat. Taste and re-season as needed.  Garnish with Parmesan, bacon and some fresh herbs like sage or parsley.  

Not Your Momma's Meatloaf

My mom never made meatloaf growing up.  Not once, certainly not that I can remember.  It was something I saw on TV as a "family meal" that everyone ate (except us apparently).  So I guess without realizing it, I had formed an idea in my head of what I thought meatloaf tasted like, without ever having tasted it. 

So one day, as an adult, I went to a restaurant and they had meatloaf on the menu and I thought, what the heck, I'm gonna try it.  Well, it wasn't exactly what I expected.  It was different that I imagined - much less texture than I though, a bit of a blander flavor, and served with a spicy ketchup.  In my mind, I had imagined it more like a big, savory meatball and with a dark, flavorful gravy. 

Since I couldn't find that, I started to just make it my way.  I messed with some recipes and this was the end result.  I seasoned it more towards an Italian meatball, added tiny diced veggies for some texture, and some cheese...because, you know, cheese.  I made a gravy to go with it and serve it with super delicious goat cheese mashed potatoes.

Nadia's Modern Meatloaf

Serves 6

FOR THE MEATLOAF:

• 2 tbs. butter
• 1 tbs. minced garlic
• 3 large carrots, minced
• 3 celery stalks, minced
• 1 medium white onion, minced
• 1/2 cup beef broth
• 1 1/2 cups bread crumbs
• 1 tsp. ground sage
• 1/2 tsp. dried thyme
• 1/2 tsp. dried basil
• Salt and Pepper
• 2 eggs, room temperature
• 1/2 lb. ground pork
• 1/2 lb. ground beef
• 1/2 lb. ground Italian sausage
• 8 oz. fresh, soft mozzarella, cubed

For the Gravy:

• 4 tbs. butter
• 1/2 cup flour
• 3-4 cups of beef broth
• Sage, thyme, basil
• Salt and pepper

Preheat your oven to 400°F.  Lightly butter the bottom of a ceramic baking dish (either a long oval or rectangle).

In a large mixing bowl, add the bread crumbs and pour the beef broth over the top, set aside to allow to breadcrumbs to soak. Remove the eggs and meat from the fridge and set on the counter to warm slightly.  I do this because when I use my hands to mix the meat together my fingers turn to ice from the cold eggs and meat - I've found that letting them rest out of the fridge a little can take the edge off.

In a saute pan, over medium-high heat, melt the 3 tbs. butter.  Add the garlic and saute for a minute until bubbly and fragrant.  Add the carrots, celery and onion.  Season with salt, pepper, and a pinch of sage, thyme and basil. Saute until vegetables are soft.  Remove the veggies from the heat and set aside to cool.

In mixing bowl with the soaked breadcrumbs, add the three meats, two eggs, and the sage, basil, thyme, and salt and pepper. Using your hands, combine the meats and mix with the eggs and breadcrumbs. Try to make sure all the ingredients are distributed pretty evenly.

Next, add the veggie mixture to the meat and combine with your hands until the veggies are evenly distributed throughout the mixture. You do not want to add the veggies earlier because if they are not cool enough, they may cook the raw egg if pour directly on top of them.

Finally, gently mix in the mozzarella cheese.  Transfer the meat mixture to the prepared pan and shape into a loaf in the middle of the pan with your hands.  If you like, sprinkle some bread crumbs on the top of the loaf (or even a bit of Parmesan cheese).  Bake for 50-60 minutes, until it has reached an internal temp of 165°F.

Remove from oven and allow to rest (while you make the gravy), before cutting and serving.

To make the gravy:

In a large sauce pan, over medium heat, melt the 4 tbs. butter.  Just as it has melted, whisk in the flour so it forms a paste.  Cook the paste for just a minute or two, whisking constantly. Whisk in 1/2 cup of the beef broth and season with the spices to taste. 

A bit at a time, add in the remaining beef broth, whisking until smooth after each addition, no lumps! Add enough broth until the gravy is the desired consistency.  Taste, re-season as needed, then allow to simmer gently, while stirring for just a few minutes. Remove from heat and serve immediately.