tag:blogger.com,1999:blog-78730920520612638652024-03-05T23:30:20.410-06:00Chicago's CookBookMy recipes and inspiration, from my hometown of Chicago to my favorite places to visit. I love to cook and eat in season, so most of my recipes and meals are affordable. I've combined a love of good food and some serious couponing skills to make meals that are restaurant worthy while spending less.Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.comBlogger865125tag:blogger.com,1999:blog-7873092052061263865.post-63701947894842378842024-03-03T01:00:00.001-06:002024-03-03T01:00:00.136-06:00Hazelnut Espresso Cookies<p>I was thinking about my bestie the other day and her favorite coffee has a kick of hazelnut in it. And I thought what better way to say I'm thinking of her than baking these sweet treats and bringing them to her door? I'm a cookie lover through and through and I just had to make these as a thank you for her house sitting for me a few weeks ago. I'm so fortunate to have the amazing friends that I do!</p><p><br /></p><p>1 C. butter</p><p>1 C. dark brown sugar</p><p>1/2 C. granulated sugar</p><p>2 large eggs, room temperature</p><p>3 T. cream</p><p>2 T. honey or molasses</p><p>1 C. nutella</p><p>2 tsp. coffee emulsion</p><p>1 tsp. each vanilla and hazelnut extract</p><p>2 C. flour</p><p>1 tsp. each baking soda and baking powder</p><p>1 1/2 C. oats</p><p>1 C. chopped toasted hazelnuts</p><p>3/4 C. espresso chips</p><p>3/4 C. dark chocolate chips (optional)</p><p><br /></p><p>Cream together butter and sugars until lighter in color - 3-5 minutes. Add in extracts, eggs, nutella, honey, and cream. Mix well, scraping down the sides of the bowl to fully incorporate all ingredients (about 2-4 minutes). Add flour, baking soda, and baking powder, mix 30-45 seconds. Add in oats and mix 30-45 seconds. Add in remaining ingredients and mix until no flour streaks remain. Dough should be thick and start to pull away from the sides of the bowl.</p><p>Chill 1 hour to overnight. This allows flour to absorb fully and butter to chill - preventing the over-spread of the cookies in the oven.</p><p>Heat oven to 350. Scoop out dough in 2 T. sized portions, line an ungreased baking sheet with silpat. Arrange cookies 2 inches (5cm) apart and bake 12-14 minutes until lightly set and centers still look slightly underdone. Cool 5 minutes on baking sheet, the remove cookies to finish cooling.</p><p>Yields: 24-30 cookies</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-2602219289775030542024-02-26T17:07:00.003-06:002024-02-26T17:07:31.831-06:00Buttery Sweet Pecan Butterscotch Oatmeal Cookies<p> 1 C. butter</p><p>1 C. dark brown sugar</p><p>1/2 C. granulated sugar</p><p>2 large eggs, room temperature</p><p>3 T. cream</p><p>2 T. maple syrup (or honey)</p><p>1 C. nut butter (I used nutella)</p><p>2 tsp. butter extract or emulsion</p><p>1 tsp. each vanilla and hazelnut extract</p><p>2 C. flour</p><p>1 tsp. each baking soda and baking powder</p><p>1 1/2 C. oats</p><p>1 C. pecans</p><p>1 C. butterscotch chips</p><p>1/2 C. dark chocolate chips (optional)</p><p><br /></p><p>Cream together butter and sugars until lighter in color - 3-5 minutes. Add in extracts, eggs, nut butter, syrup, and cream. Mix well, scraping down the sides of the bowl to fully incorporate all ingredients (about 2-4 minutes). Add flour, baking soda, and baking powder, mix 30-45 seconds. Add in oats and mix 30-45 seconds. Add in remaining ingredients and mix until no flour streaks remain. Dough should be thick and start to pull away from the sides of the bowl.</p><p>Chill 1 hour to overnight. This allows flour to absorb fully and butter to chill - preventing the over-spread of the cookies in the oven.</p><p>Heat oven to 350. Scoop out dough in 2 T. sized portions, line ungreased baking sheet with silpat. Arrange cookies 2 inches (5cm) apart and bake 12-14 minutes until lightly set and centers still look slightly underdone. Cool 5 minutes on baking sheet, the remove cookies to finish cooling.</p><p>Yields: 24-30 cookies</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-60931343867642995172024-02-25T12:03:00.003-06:002024-02-26T16:54:52.709-06:00Honey Sweet Cranberry Cookies <p> What do you do when you're entertaining and need a quick sweet treat? Cookies to the rescue!</p><p><br /></p><p>I was in a bit of a rush and wanted something I could set up and chill until I was ready to bake and like I've done many times with the basic recipe this is based on, I just started pulling out ingredients. I needed to use up some walnuts that I (over bought) on sale around the holidays. And I had a little bit of honey left in the jar, a partial bag of white chocolate chips, and the dried cranberries needed to be used up soon before they got too dry to be easily useable.</p><p><br /></p><p>Like my mom would do when I was little, she would start with a base recipe and would call them "If an' Cookies". If and she had all the right ingredients, they would've been something else. I still love me a good if an' cookie and these really hit the spot. And honey and cranberry - this is a seriously good combination. I think next time I'll try this in a biscotti with almonds and a little honey extract or emulsion (which I found on Amazon).</p><p><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br /></span></p><p><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 </span><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">stick of butter </span></p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 C. dark brown sugar </p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 egg</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">3 T. honey </p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1-2 T. cream (or milk)</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/2 tsp. butter extract </p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 tsp. almond extract</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 tsp. cinnamon </p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 3/4 C. flour</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/2 C. oats</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 tsp. baking soda</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/2 C. dried cranberries </p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 C. white chocolate chips </p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">3/4 C. chopped walnuts or pecans </p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Cream together butter and sugar until light in color. Thoroughly combine with egg, molasses, cream, and extracts. Mix for 3-5 minutes. Add in flour, baking soda, cinnamon, and oats. Mix for 20-30 seconds, then add cranberries, chips, and nuts. (Mix until the flour just starts to incorporate before adding chips - you don't want to overmix at this stage).</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Chill cookie dough overnight for best results.</p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Bake on a silpat or parchment paper at 350 for 13 minutes. Tops should be slightly firm when they're done. Yields 20 cookies.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-56290534929640327232024-02-23T13:37:00.002-06:002024-02-23T13:37:27.909-06:00Cranberry and Bourbon Pecan Cookies<p> I've been burning different candle combinations while I work and I'm obsessed with anything that smells like a dessert. And the combination of a bourbon barrel cake candle with cranberry spritz and pecan shortbread cookies gave me a longing for a not too sweet treat that's bursting with flavor.\</p><p>Then I remembered that I have some bourbon infused vanilla syrup in my pantry that I haven't found a use for. Looks like I have a use for it now! And this is going along with my plan of cutting spending for a few months - eating out of the pantry is always a good idea, and it's even better when I can find a new recipe and inspiration for more new dishes. Who wants to eat the same old leftovers anyway?</p><p><b>Ingredients:</b></p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"> <span style="font-size: 14.49px;">1/2</span><span style="font-size: 14.49px;"> </span><span style="font-size: 15.84px;">C. butter</span></p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><span style="font-size: 15.84px;">1 C. dark brown sugar</span></p><p><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/4 C. granulated sugar</span></p><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><span style="font-size: 15.84px;">1 egg</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">2 tsp. vanilla</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><span style="font-size: 15.84px;"><br /></span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><span style="font-size: 15.84px;">1/2 tsp. butter extract</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">2 T. bourbon infused vanilla syrup</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">3 T. milk or coffee creamer</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">1/2 tsp. baking soda</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><div style="font-size: 14.49px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">1 3/4 C. flour</span></div><div style="font-size: 14.49px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">pinch of salt</span></div><div style="font-size: 14.49px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">1/4 C. oats</span></div><div><span style="font-size: 15.84px;"><br /></span><div style="font-size: 14.49px;">2/3 C. each dried cranberries and pecans, chopped</div><div><br /></div><div>20-24 pecan halves, optional<br style="font-size: 15.84px;" /><br /><b>Directions:</b></div><div><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">Heat oven to 350.</span><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">Line baking sheet with parchment paper.</span><br style="font-size: 15.84px;" /><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">Cream together sugars and butter, mix in eggs and extracts. Mix in molasses and milk/creamer. Fold in oats, flour, salt, and baking soda until flour is mostly incorporated (but faint streaks remain). Stir in cranberries and pecans.</span></div><div><span style="font-size: 15.84px;"><br /></span></div><div><span style="font-size: 15.84px;">Chill dough 30 minutes to overnight. This is important to allow the flour to absorb and chill the butter so it doesn't spread too much during the baking process,</span><br style="font-size: 15.84px;" /><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">For bakery style cookies, portion dough with a 1/4 C. sized scoop. Top each cookie with a pecan half (if desired). Bake at 350F for 13-15 minutes.</span></div></div></div><p><br /></p><p><br /></p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-73768092905410866362024-01-27T15:20:00.002-06:002024-01-27T15:20:38.382-06:00Dark Chocolate and Walnut Scones <p>2 1/4 C. flour</p><p>1/2 C. dark brown sugar</p><p>2 1/2 tsp. baking powder</p><p>1 tsp. Mexican cinnamon </p><p>1 stick of butter, very cold </p><p>1/2 C. half and half or heavy cream</p><p>2-3 T. honey</p><p>1 large egg</p><p>1 tsp. each vanilla and orange extract or emulsion</p><p>1/2 C. dark chocolate chips</p><p>3/4 C. walnuts, chopped</p><p><br /></p><p>In a small bowl, whisk together egg, cream, honey, extract/emulsions until slightly frothy. Set aside.</p><p>Mix well flour, sugar, cinnamon, and baking powder. Grate the cold butter and fold the butter into the dry ingredients - stop mixing when mixture resembles crumbly sand. Gently fold in the wet ingredients, mixing until liquid is not fully incorporated. Fold in chips and nuts.</p><p>Divide dough in half, shape each half into a 5-6" flat disk about 1/2" thick. Wrap tightly and rest in fridge for 1-2 hours to overnight.</p><p>Brush with a tablespoon of cream and sprinkle with coarse spiced sugar before baking. </p><p>Place each disk on parchment paper or silicon mat lined baking sheet. Gently cut into 8 equal sized wedges (but leave them in place.). This makes it easier to portion out the scones after baking.</p><p>Bake at 400F for 16-18 minutes.</p><p>Glaze after fully cooled if desired.</p><p><br /></p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-79902723031765759332024-01-10T13:10:00.001-06:002024-01-10T13:10:52.438-06:00Chocolate Walnut Thumbprints with Raspberry Jam<p>2 C. walnuts, roasted and finely ground</p><p>1 C. granulated sugar</p><p>1/2 C. brown sugar</p><p>2 C. butter, salted</p><p>2-3 T. half and half or coffee creamer</p><p>1 T. almond extract</p><p>1 tsp. each vanilla and black walnut extract or emulsion</p><p>3 1/4 C. flour</p><p>3/4 C. cocoa powder</p><p>1 tsp. cinnamon</p><p>1 C. raspberry jam</p><p>Directions:</p><p>Process walnuts in a food processor or coffee grinder until finely ground.</p><p>In a large mixing bowl, cream together sugars butter, and extract/emulsion until light and fluffy (3-5 minutes). Add extract, emulsions, and cream and mix well to combine (1-2 minutes). Add in flour, cocoa powder, cinnamon, and ground nuts and gently combine. If dough is crumbly, add additional creamer by the teaspoonful until dough is firm and smooth.</p><p>Divide dough into 4 equal portions and cover tightly with plastic wrap.</p><p>Chill 2 hours to overnight.</p><p>Heat oven to 325. Line a baking sheet with parchment paper or a silicon mat.</p><p>Working with one section of dough at a time, scoop out 2 tsp. sized scoops and make a small indent in the center and fill with jam. Place 1"-2" apart on prepared baking sheet. Bake for 18-20 minutes, or until very lightly golden and firm to the touch.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-59574622977793241382024-01-10T13:01:00.002-06:002024-01-10T13:01:21.374-06:00Coffee Almond Cookies<p>2 C. almonds, roasted and finely ground</p><p>1/2 C. granulated sugar</p><p>3/4 C. brown sugar</p><p>2 T. half and half or creamer</p><p>2 C. butter, salted</p><p>4 1/2 C. flour</p><p>1 T. coffee extract or emulsion</p><p>1/2 tsp. each butter and vanilla extract or emulsion</p><p>2 C. powdered sugar</p><p>2 tsp. cinnamon</p><p>1 tsp. instant coffee or espresso</p><p><br /></p><p>Directions:</p><p>Process almonds in a food processor or coffee grinder until finely ground.</p><p>In a large mixing bowl, cream together sugars and butter until light and fluffy (3-5 minutes). Add extract, emulsions, creamer and mix well to combine (1-2 minutes). Add in flour and ground nuts and mix until the flour is fully absorbed into dough. If the dough is crumbly and dry, add additional creamer by the teaspoonful until dough comes together.</p><p>Divide dough into 4 equal portions and cover tightly with plastic wrap.</p><p>Chill 2 hours to overnight.</p><p>Heat oven to 325. Line a baking sheet with parchment paper or a silicon mat.</p><p>Working with one section of dough at a time, scoop out 2 tsp. sized scoops and shape into crescents. Place 1"-2" apart on prepared baking sheet. Bake for 20 minutes, or until very lightly golden and firm to the touch. Dust immediately with (combined) powdered sugar, cinnamon, and instant coffee.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-31923287967344981502024-01-02T19:31:00.003-06:002024-01-02T19:31:51.771-06:00Simple Greek Chicken Drummies <p> 8-10 chicken drumsticks</p><p>2-3 T. Olive oil</p><p>3-4 T. Greek seasoning</p><p>2-3 T. Pesto or plain yogurt (optional)</p><p><br /></p><p>Mix well olive oil, Greek seasoning, and pesto or plain yogurt. Pat the chicken drumsticks dry, toss well in seasoning mixture.</p><p>Grill over medium heat or bake uncovered at 375F for 40 minutes. Chicken is done when internal temperature reaches 165F. Serve with salad, potatoes, fresh bread, or rice, and roasted veggies.</p><p>Leftovers are great in soup, quesadillas, wraps, salad, sandwiches, tacos, risotto, and tostadas.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-9557932592958036932024-01-02T19:14:00.001-06:002024-01-02T19:14:38.585-06:00Greek Seasoning<p>4 parts: oregano, lemon pepper </p><p><br /></p><p> 3 parts: thyme (whole leaf) roasted garlic, toasted onion, California seasoned black pepper, dry minced garlic </p><p><br /></p><p>2 parts: rosemary, basil</p><p><br /></p><p>1 part: ground thyme, cumin</p><p><br /></p><p>I didn't add salt as the lemon pepper seasoning usually contains a fair amount so none additional is needed.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-65050689954618973542023-12-22T09:12:00.002-06:002023-12-22T09:12:49.988-06:00Cocoa Mexican Wedding Cookies<p>2 C. (or 4 sticks) of butter</p><p>2 C. nuts (pecans, peanuts, or walnuts work best)</p><p>3 C. powdered sugar (or confectioners sugar)</p><p>1 T. vanilla extract or paste</p><p>1 1/2 tsp. cinnamon</p><p>3 1/4 C. flour</p><p>1 C. unsweetened cocoa powder</p><p>1 C. mini chocolate chips</p><p><b>Directions:</b></p><p>Heat oven to 325.</p><p>Lightly toast nuts for a more robust flavor, then process in a food processor or coffee grinder until finely ground. Cream together ground nuts, butter, and 1 1/2 C. powdered sugar until light and fluffy. Add vanilla and mix well (about 1-2 minutes on low). Add in flour, cinnamon, and cocoa powder and stir until almost combined. Add in mini chocolate chips and fold in until no streaks of flour remain.</p><p>Scoop out 1 tsp. dough and roll in a 1" ball. Roll in reserved powdered sugar. Place 2" apart of ungreased (silicon lined for easier clean up) baking sheet.</p><p>Bake for 16-18 minutes or until bottoms are lightly browned. Dust immediately with remaining powdered sugar.</p><p>Yields: 5-6 dozen cookies</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-66310239140122214942023-12-20T17:10:00.010-06:002023-12-20T17:10:52.898-06:00Almond Crescent Cookies<p> 2 C. blanched almonds, lightly toasted</p><p>2 C. butter</p><p>1 1/4 C. granulated sugar</p><p>1 T. almond extract</p><p>1 tsp. butter extract or emulsion</p><p>3 T. half and half or heavy cream</p><p>1/2 tsp. salt</p><p>4 C. flour</p><p>1 1/2 C. powdered sugar</p><p><br /></p><p>Heat oven to 325F.</p><p>Process almonds in the food processor until finely ground. Cream together butter and sugar. Blend in extract, emulsion, and cream. Stir in flour and salt. (If mixture is still too crumbly to come together, add in additional cream by the tablespoonful until dough comes together.) Scoop out 1 1/2 tsp. of dough at a time, shape into crescents. Place 1" apart on ungreased cookie sheet (I use a silicon mat for easier removal). Bake for 18-20 minutes or until edges are lightly golden. Dust with powdered sugar while still warm.</p><p><br /></p><p>Yield: 4-6 dozen.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-41101918844506896742023-12-20T16:36:00.002-06:002023-12-20T16:36:13.959-06:00Christmas Cookie Party 2023<p> So many goodies, so little time! I just want to keep track of what were the hits from my annual holiday party. I spend a week (sometimes two!) getting prepared for my open house style party. This year, I'm making a list of the goodies I offered this year for the shindig. Some of the popular offering this time through were the oatmeal white chocolate cranberry cookies and the orange dark chocolate shortbread. Every year, the line up of goodies changes a bit, so this might be a way for me to keep track from year to year (and from move to move). Happy holidays, happy trails, and wishing you the happiest of new years.</p><p>I hope this list inspires you to get in the kitchen and try something new!</p><p><br /></p><p><b>First up: shortbread. I made 3 different varieties.</b></p><p><a href="https://chicagoscookbook.blogspot.com/2023/12/orange-dark-chocolate-shortbread-cookies.html?m=1">Orange Dark Chocolate Shortbread</a></p><p><a href="https://chicagoscookbook.blogspot.com/2011/03/double-almond-shortbread-cookies.html">Classic Double Almond Shortbread</a></p><p><a href="https://chicagoscookbook.blogspot.com/2011/03/maple-walnut-shortbread-cookies.html">Maple Walnut Shortbread</a></p><p><br /></p><p>Next, I can't forget my classic <a href="https://chicagoscookbook.blogspot.com/2009/12/decadent-chocolate-snowball-cookies.html">chocolate snowball cookies</a> - and I made my eggnog version of them too.</p><p><br /></p><p><a href="https://chicagoscookbook.blogspot.com/2023/12/raspberry-thumbprint-cookies.html?m=1">Raspberry Thumbprint Cookies</a></p><p><br /></p><p><b>Classic Drop Cookies:</b></p><p><a href="https://chicagoscookbook.blogspot.com/2022/12/toffee-caramel-cashew-cookies.html">Toffee Caramel Cashew</a></p><p><a href="https://chicagoscookbook.blogspot.com/2023/12/lemon-pistachio-cookies.html?m=1">Lemon Pistachio Cookies</a></p><p><a href=" https://chicagoscookbook.blogspot.com/2023/06/cinnamon-dolce-frappe-cookies.html">Cinnamon Dolce Cookies</a></p><p><a href="https://chicagoscookbook.blogspot.com/2023/12/almond-mocha-cookies.html?m=1 Chocolate Chip Cookie">Almond Mocha Cookies</a><br /></p><p><a href="https://chicagoscookbook.blogspot.com/2023/12/butterscotch-pretzel-cookies.html?m=1">Butterscotch Pretzel</a></p><p><a href="Cookies: https://chicagoscookbook.blogspot.com/2011/09/oatmeal-white-chocolate-cranberry.html">Oatmeal White Chocolate Cranberry </a></p><p><b>What's behind the bars?</b></p><p><a href=" https://chicagoscookbook.blogspot.com/2011/12/southern-style-eggnog-caramel-nut-bars.html">Southern Style Eggnog Bars</a></p><p><a href="https://sallysbakingaddiction.com/raspberry-streusel-bars/#tasty-recipes-73673">Streusel Bars</a> - This one isn't my own recipe, but it's sheer perfection.</p><p><a href="https://chicagoscookbook.blogspot.com/2023/12/red-velvet-vars-with-cream-cheese-chips.html?m=0">Red Velvet Bars with Cream Cheese Chips</a></p><p><br /></p><p><b>I finally made biscotti - and I created a new recipe for it, too!</b></p><p><a href="https://chicagoscookbook.blogspot.com/2023/12/christmas-biscotti-with-dark-chocolate.html?m=1">Peppermint and Dark Chocolate Biscotti</a></p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-27229183052143871032023-12-20T16:28:00.009-06:002023-12-20T16:28:59.019-06:00Raspberry Thumbprint Cookies<p> 2 C. walnuts, finely ground</p><p>1 1/3 C. sugar</p><p>3 sticks of butter (1 1/2 C.)</p><p>1 T. vanilla paste, extract, or emulsion</p><p>Pinch of salt</p><p>2 1/2 C. flour</p><p>1 C. raspberry jam or homemade <a href="https://chicagoscookbook.blogspot.com/2023/12/cranraspberry-jam.html?m=1">cran-raspberry jam</a></p><p><br /></p><p>Heat oven to 350.</p><p>Cream together sugar and butter. Blend in vanilla. Fold in flour, salt, and ground nuts. Roll in 1" balls. Using your thumb (or finger), make a small indentation in each ball. Place 2" apart on ungreased baking sheet. Fill with jam.</p><p>Bake for 20 minutes. Cool for 10 minutes, then remove from baking sheet.</p><p><br /></p><p>Yields: 4-5 dozen cookies</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-82052758996612248292023-12-20T16:27:00.000-06:002023-12-20T16:27:13.058-06:00CranRaspberry Jam<p> I never thought of myself as a Suzy homemaker type, but I find a certain comfort in making things from scratch - and using what's in season. I think that's where this recipe comes from. Well, that and an overabundance of fresh cranberries that go on sale this time of year. I love a great deal.</p><p><br /></p><p>The cranberries give this recipe a lovely fresh, tart, bright flavor and their jewel-tones make everything I use this in and on look extra festive. There's no need for pectin as it's naturally occurring in apples and this is a great way to use apples that are starting to get too soft for snacking. Want to make this year round? Stock up on fresh cranberries now and freeze them until you need them!</p><p><br /></p><p>2 12oz bags cranberries</p><p>3-4 pints fresh raspberries</p><p>3 medium apples, any variety</p><p>1 lb. fresh or frozen strawberries (stems removed)</p><p>3/4 C. water</p><p>1 1/2 C. light brown sugar</p><p><br /></p><p>Peel and rough chop the apples. Add all ingredients except brown sugar to a large stock pot over medium high heat. Once boiling, reduce heat to a simmer, cover, and let simmer until mixture is reduced by half. Blend until smooth, add sugar in 1/4 C. increments until the jam is at your desired sweetness level. Yields: 2 1/2 quarts.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-82199873423723162002023-12-19T16:45:00.007-06:002023-12-19T16:46:50.220-06:00Red Velvet Bars with Cream Cheese Chips<p> 1 box red velvet cake mix</p>1/4 C. brown sugar<div><br />1/8 C. half and half</div><div><br />1/8 C. maple syrup</div><div><br />1/4 C. unsweetened applesauce</div><div><br />1 tsp. vanilla</div><div><br /></div><div>1/2 tsp. butter emulsion or extract</div><div><br />3/4 C. cream cheese chips</div><div><br /><br />Heat oven to 375.<br /><br />Grease a 13x9" pan.<br /><br />In a large bowl, combine all ingredients except cream cheese chips, mix well to combine. Stir in chips.<br /><br />Pour batter into pan, mixture will be thick. Spread evenly, top with extra cream cheese chips, if desired.<br /><br />Bake for 24-27 minutes.<br /><br />Bars are done when lightly golden at the edges and set in the center.<br /><br />Cool completely and cut.<br /><br />Yields = 24 bars</div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-77154767899861983102023-12-19T13:09:00.001-06:002023-12-19T13:09:24.513-06:00Butterscotch Pretzel Cookies<p> <span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;">1</span><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"> </span><span style="color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">C. butter</span></p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><span style="font-size: 15.84px;">1 C. dark brown sugar</span></p><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 C. granulated sugar</span><div><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 eggs</span></div><div><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 tsp. vanilla</span></div><div><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br /></span></div><div><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/2 tsp. Butterscotch extract or butter extract</span></div><div><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 T. Molasses, optional</span></div><div><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/8 C. milk or coffee creamer</span></div><div><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 tsp. baking soda</span></div><div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">3 C. flour</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">pinch of salt</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.49px;"><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">1/2 C. oats</span></div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;"><span style="font-size: 15.84px;"><br /></span><div style="font-size: 14.49px;">1 C. mini butterscotch chips</div><div><span style="font-size: 14.49px;"><br /></span><span style="font-size: 15.84px;">2/3 C. each: pretzels</span><br style="font-size: 15.84px;" /><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">Heat oven to 350.</span><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">Line baking sheet with parchment paper.</span><br style="font-size: 15.84px;" /><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">Cream together sugars and butter, mix in eggs and extracts. Mix in molasses and milk/creamer. Fold in oats, flour, and baking soda. Stir in chips and pretzels.</span><br style="font-size: 15.84px;" /><br style="font-size: 15.84px;" /><span style="font-size: 15.84px;">For bakery style cookies, portion dough with a 1/4 C. sized scoop. Bake at 350F for 13-15 minutes.</span></div></div></div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-24619037267089403402023-12-19T12:53:00.002-06:002023-12-19T12:53:54.569-06:00Christmas Biscotti with Dark Chocolate and Peppermint<p>1 pkg. white cake mix</p>2 eggs, minus one yolk<div><br />1/4 C. unsweetened applesauce</div><div><br /></div><div>3 T. softened butter</div><div><br /></div><div>2 T. half and half</div><div><br />1 3/4 C. flour</div><div><br />1 1/2 tsp. vanilla extract</div><div><br />1/2 tsp. peppermint extract</div><div><br />3/4 C. dark chocolate chips</div><div><br /></div><div>1/4 C. crushed peppermints<br /><br />Preheat oven to 375.<br /><br />Mix well all ingredients except white chocolate chips and crushed peppermint. Stir in chips and candies. Divide dough in half and form each half into a 9x3" log, flattened on tops.<br /><br />Place on greased cookie sheet, bake 20-25 minutes or until tops of logs are golden brown and firm.<br /><br />Cool 5 minutes, remove from cookie sheet, and cool 10 minutes.<br /><br />Using a serrated knife, cut cookies into 1/2" to 3/4" slices.<br /><br />Bake for 10-15 minutes or until cookies are just crisp. Top with drizzle.<br /><br />Drizzle:<br />1/4 C. powdered sugar<br />1 T. milk<br />1/4 tsp. vanilla extract<br /><br />Mix well all ingredients, mixture should be thin.<br /></div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-83188437886315095742023-12-19T12:47:00.001-06:002023-12-19T12:47:54.510-06:00Mocha Snowball Cookies<p>2 C. flour</p><p>1/2 C. unsweetened cocoa powder</p>2 tsp. baking powder<br /><br /><div>1/2 tsp. cinnamon</div><div><br />1 stick butter</div><div><br />3/4 cup brown sugar, firmly packed</div><div><br />1/4 cup sugar</div><div><br />2 eggs</div><div><br /></div><div>1 tsp. vanilla extract (or chocolate extract, if you can find it)</div><div><br />1 1/2 tsp. coffee emulsion</div><div><br />1/2 C. chocolate chips</div><div><br /></div><div>1/2 C. espresso chips</div><div><br />1 1/4 C. powdered sugar<br /><br />Heat oven to 350.</div><div><br />Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream butter and sugars in a separate bowl. Add eggs, extract, and emulsion and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.<br /><br />Line 2 baking pans with parchment paper and set aside. Place the confectioners' sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.<br /><br />Yields = 4-5 dozen small cookies</div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-78598757915978526762023-12-14T17:48:00.000-06:002023-12-14T17:48:04.332-06:00Lemon Pistachio Cookies <p> 1/2<span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"> </span><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">C. butter</span></p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">3/4 C. granulated sugar</p><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 egg</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 tsp. lemon extract or emulsion </span><div><span style="color: #cb3300; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="font-size: 15.84px;">Zest of one lemon <br /></span></span><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 T. Honey <br />3 T. Eggnog <br />1/2 tsp. baking soda<div>2 C. flour</div><div>pinch of salt</div><div>1/4 tsp. nutmeg <br />1/4 C. oats<div>1 C. Pistachios, chopped <br />*1/2 C. Lemon chips (found these in an Amish grocery store)</div><div><br />Heat oven to 350.<br />Line baking sheet with parchment paper or silicon mat.<br /><br />Cream together sugar and butter, mix in egg, zest, and extract. Mix in honey and eggnog. Fold in oats, flour, nutmeg, salt, and baking soda. Stir in chips and nuts.<br /><br />For bakery style cookies, portion dough with a 1/4 C. sized scoop. Bake at 350F for 13-15 minutes.</div></div><div><br /></div><div>* If you can't find these, feel free to omit. You could also swap in chopped dried cranberries or raisins, white chocolate chips, or cream cheese chips at a 1:1 ratio.</div></div></div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-60739817174054390242023-12-14T15:50:00.000-06:002023-12-14T15:50:15.361-06:00Orange Dark Chocolate Shortbread Cookies <p>1 C butter</p><p><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 tsp. almond extract</span></p><div>1 tsp orange extract</div><div><br /></div><div>Zest of 2 clementines or one large orange </div><div><br style="background-color: #f1ffe4;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/2 C. Light brown sugar</span></div><div><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br /></span></div><div>1/3 C. granulated sugar </div><div><br style="background-color: #f1ffe4;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 1/2 C. all purpose flour</span></div><div><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 C. sliced almonds</span></div><div><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"><br /></span></div><div>1/2 C. finely chopped dark chocolate <br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Beat together butter, extract, zest, and sugar until well blended. Add flour and mix until well incorporated. Stir in almonds and chocolate until just blended.</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Shape dough into a 1 1/2" log and chill for 30 minutes.</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Slice dough into 1/2" thick cookies.</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Bake on a greased cookie sheet at 325 for 15-18 minutes.</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Cool on wire rack.</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">Store in an airtight container.</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /></div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-14364817169351778702023-12-12T18:51:00.001-06:002023-12-12T18:51:14.741-06:00Almond Mocha Cookies <p> <span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1</span><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;"> </span><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">C. butter</span></p><p style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 C. dark brown sugar</p><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 C. granulated sugar</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 eggs</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 tsp. Coffee emulsion </span><div>1 tsp. almond extract <br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/2 tsp. vanilla extract</span></div><div>1 tsp. cookie butter emulsion <br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">2 T. Molasses, optional</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/8 C. milk or coffee creamer</span><br style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;" /><span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1 tsp. baking soda</span><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">3 C. flour</div><div style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">1/4 C. dark chocolate cocoa powder <br />pinch of salt<br />1/2 oats<div>1 C. Toffee bits <br />1 C. espresso chips </div><div>1/2 C. sliced almonds <br /><br />Heat oven to 350.<br />Line baking sheet with parchment paper or silicon mat.<br /><br />Cream together sugars and butter, mix in eggs and extracts. Mix in molasses and milk/creamer. Fold in oats, flour, and baking soda. Stir in chips and bits.<br /><br />For bakery style cookies, portion dough with a 1/4 C. sized scoop. Bake at 350F for 13-15 minutes.</div></div></div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-68710611323304459422023-10-05T20:38:00.004-05:002023-10-05T20:38:49.777-05:00Chicken, Potato, and Mushroom Soup <p> Just taking some time to use what I have before I do my shopping tomorrow and I really needed to use up a few things. So, soup night it is! With Thanksgiving coming up soon, I'm going to be on the lookout for deals on chicken stock. It's such a versatile and handy pantry staple.</p><p><br /></p><p>1/4 bag of baby carrots, rough chopped</p><p>1 medium yellow onion, sliced very thin</p><p>1 shallot minced</p><p>1/2 lb. cremini mushrooms, sliced</p><p>2 tsp. Chicago steak seasoning </p><p>1/2 C. sofrito (sauteed onions, shallot, garlic, and bell pepper)</p><p>1 large russet potato, boiled and chopped small</p><p>2 C. grilled chicken, deboned and chopped into bite size pieces</p><p>3-4 T. olive oil</p><p>1 T. butter</p><p>1/3 C. flour</p><p>1/4 C. water</p><p>1 1/2 qt. chicken stock</p><p>1 C. heavy cream</p><p>1/2 C. parmesan cheese, grated</p><p>Over medium low heat, add 2 T olive oil, onion, shallots, and baby carrots. Saute stirring often for 10 minutes or until onions become translucent. Stir in remaining olive oil, mushrooms, and butter. Stir occasionally (about 7-10 minutes) or until mushrooms are browned and tender. Stir in Chicago steak seasoning. Cook an additional minute or two. Stir in flour and cook over medium low until flour is well incorporated. Slowly add in water. Add all remaining ingredients except cream and parmesan. Simmer on low for 15-20 minutes, add cream and parmesan. Serve with salad and garlic bread.</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-12967658322904456572023-09-23T09:05:00.003-05:002024-01-10T13:14:14.504-06:00Maple Walnut Cookies <p>1<span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif;"> </span><span style="color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">C. butter</span></p><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><p>3/4 C. dark brown sugar </p><p>1 1/4 C. granulated sugar</p>2 eggs</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />2 tsp. vanilla extract </div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />1 tsp. each maple and black walnut extract </div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />2 T. Maple syrup optional</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />1/8 C. milk or coffee creamer</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />1 tsp. baking soda</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br /></div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;">1 tsp. cinnamon </div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br /><div>3 1/3 C. flour</div><div><br />pinch of salt</div><div><br />2/3 C. oats</div><div><br /><div>1 C. chopped walnuts </div><div><br />1/2 C. Toffee bits <br /><br />Heat oven to 350.<br />Line baking sheet with parchment paper or silicon mat.<br /><br />Cream together sugars and butter, mix in eggs and extracts. Mix in maple syrup and milk/creamer. Fold in oats, flour, and baking soda. Stir in chips and nuts.<br /><br />For bakery style cookies, portion dough with a 1/4 C. sized scoop. Bake at 350F for 13-15 minutes.</div></div></div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-36919333322826804062023-09-23T09:04:00.001-05:002023-09-23T09:04:57.664-05:00Paparadelle with roasted peppers and mushrooms <p>12 oz bag of paparadelle</p><p>1-2 T. each olive oil and butter</p><p>8 oz cremini mushrooms</p><p>1 1/2 tsp Chicago steak seasoning</p><p>6 oz jar of sun dried tomato pesto</p><p>1/2 C. heavy cream</p><p>2 roasted bell peppers, chopped </p><p>1 medium shallot, chopped finely</p><p>1/3 C. parmesan </p><p>2 T. basil</p><p><br /></p><p>Cook pasta to al dente according to package directions.</p><p>On medium heat, add 2 tsp. each olive oil and butter to a dutch oven. Once melted, add mushrooms in small batches and saute on medium high, stirring every 2 minutes. Once mushrooms are browned and tender, and Chicago steak seasoning, then remove from pan and set aside.</p><p>Add shallots, peppers, and garlic. Saute until fragrant. Return mushrooms to pan. Add 2/3 of the pesto with the heavy cream. Stir in parmesan and basil. Add al dente pasta with a 1/4 C. of pasta water. Stir to combine. Simmer 2-3 minutes, serve topped with additional parmesan and fresh basil if desired.</p><p>Yields: 3-4 servings</p>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0tag:blogger.com,1999:blog-7873092052061263865.post-89418783918537353832023-09-21T11:32:00.002-05:002023-09-21T11:32:22.144-05:00Triple Nut Cookies <p>1 <span style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px;">C. butter</span></p><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><p>1/2 C. dark brown sugar </p><p>1 1/4 C. granulated sugar</p>2 eggs</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />2 tsp. Almond extract </div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />1/2 tsp. each butter extract and hazelnut nut extract </div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />2 T. Maple syrup optional</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />1/8 C. milk or coffee creamer</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br />1 tsp. baking soda</div><div class="post-body entry-content" id="post-body-4578435084369872599" itemprop="articleBody" style="background-color: #f1ffe4; color: #cb3300; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 15.84px; line-height: 1.3; position: relative; width: 392.19px;"><br /><div>3 1/4 C. flour</div><div><br />pinch of salt</div><div><br />1/2 oats</div><div><br /><div>1 C. sliced almonds </div><div><br />1/2 C. each peanut butter chips and chopped hazelnut <br /><br />Heat oven to 350.<br />Line baking sheet with parchment paper or silicon mat.<br /><br />Cream together sugars and butter, mix in eggs and extracts. Mix in maple syrup and milk/creamer. Fold in oats, flour, and baking soda. Stir in chips and nuts.<br /><br />For bakery style cookies, portion dough with a 1/4 C. sized scoop. Bake at 350F for 13-15 minutes.</div></div><div style="clear: both;"></div></div><div class="post-footer" style="background-color: #f1ffe4; border-top: 1px dashed rgb(118, 118, 118); color: #989854; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.4px; line-height: 1.6; margin: 10px 0px 0px; padding: 10px 0px 0px;"><div class="post-footer-line post-footer-line-1" style="margin: 10px 0px;"><span class="post-author vcard" style="margin-left: 0px; margin-right: 1em;"><span class="fn" itemprop="author" itemscope="itemscope" itemtype="http://schema.org/Person"><a href="https://www.blogger.com/profile/15475890741692290709" rel="author" style="color: #cb3300; text-decoration-line: none;" title="author profile"><span itemprop="name">Chicagolandia</span> </a></span></span><span class="post-timestamp" style="margin-left: -1em; margin-right: 1em;">at <a class="timestamp-link" href="http://chicagoscookbook.blogspot.com/2023/08/coffee-toffee-cookies.html?m=1" rel="bookmark" style="color: #cb3300; text-decoration-line: none;" title="permanent link"><abbr class="published" itemprop="datePublished" style="border: none;" title="2023-08-04T12:49:00-05:00">12:49 PM</abbr></a></span></div></div>Chicagolandiahttp://www.blogger.com/profile/15475890741692290709noreply@blogger.com0