Pecan Tassies

Another Christmas requirement. I just cannot help myself. I need them for Christmas. No, I really need them. I am sure I have been making these for, dear lord, 20 years or more and they are still as good today as they were back then. I do have much better mini muffin pans now but I remember the good old days of making these. And they were messy days indeed. Also lots of hand washing dishes. Even though I do that now too. Please need a new dishwasher – just to be spoiled again. D&D_2545.jpg

8 oz cream cheese, softened
1 cup unsalted butter, softened
2 cups all purpose flour
2 large eggs
2 cups brown sugar
2 tsp vanilla
1  1/2 cups pecans, chopped (I mix both pecans and walnuts. I like the meaty texture of walnuts.

In a stand mixer, beat cream cheese and butter together until smooth. Add the flour and pat into two disks and chill for an hour or so but I usually let it chill overnight.

Lightly beat eggs and add sugar and vanilla and stir in pecans (or whatever combination of nuts).

Press dough into greased mini muffin pans and fill with nut mixture with in 1/4 inch of the top.

Bake at 350 degrees for 25 – 28 minutes turning pans half way through.

22 December 2017 – make dough, morning; 23 December – bake – 3/4 c pecans & 3/4 c walnuts. In my opinion, it needs the walnuts – it is definitely a texture thing, if that makes any sense at all.

M & M Cookies for Christmas Eve

I have no idea why my mother made M & M cookies for Christmas, but she always did. I love them and make them many more times a year. Usually for Christmas, I just make them with regular M & Ms. I do miss the tan colored M & Ms. Although I get why the blue ones go with the really weird Christmas lights we had. There were red, green, blue, and orange and the bulbs were pretty much huge. So maybe the M & M cookies made sense in a strange sort of way. But blue and orange Christmas tree lights – why?

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1 cup vegetable shortening
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1 1/2 cups plain M & M’s or more as the case may be.

Preheat oven to 350 degrees. Cream together Crisco and both sugars. Add eggs, one at a time, and mix to combine. Add vanilla. In a bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture in 2 batches, scraping down the mixing bowl as needed. Add M & M’s and stir to combine.  Use a #30 disher to scoop dough onto a parchment-lined baking sheet and bake 10 minutes or until golden – turning half way through.

10 December 2005
24 December 2011 – apparently the Boy really likes these
25 December 2013 – for the Boy
8 June 2015 – for the Boy for Bonnaroo
14 August 2015
2 April 2016 – Easter – pastel M & Ms
14 January 2017 – 1/2 crisco / 1/2 unsalted butter
22 December 2017 – Christmas M & Ms – red/green; #30 scoop

Christmas Sugar Cookies

These cookies are required for Christmas. These are also forgiving and amazingly good. They are crisp and believe it or not, not that sweet. I use them many times a year. You can make ahead and divide dough into pieces to bake a little at a time.

D&D_25491 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.

In the bowl of a stand mixer,  cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours.*

Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.

December 2002 – best sugar cookies ever
January 2003 – bake on parchment, spilled sugar comes off easier than a Silpat – for cast boy – granulated sugar is pretty too.
24 December 2003 – 8 minutes, to D&S for Christmas Eve
24 December 2004 – vvg as always
24 December 2006
December 2007
December 2008
February 2012 – Mardi Gras
28 January 2014
19 January 2016 – Mardi Gras practice

30 December 2016 – new Moravian cookie cutters

22 December 2017 – made dough; 23 December baked. Made a few St Pat’s day too.

*Or overnight. This dough keeps pretty damn well for a few days as long as it is properly wrapped.

M & M Cookies – the best ever.

Okay – best M & M cookies ever. My mom always made these for Christmas, I am not sure why, but I tend to make them year round. I guess it just one of those things I make to make the Boy happy at anytime of the year – and, yes, it really does seem to work. I think I need picture of him eating them, but do not expect he will allow that at all.

D&D_20831 cup Crisco
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 large eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp table salt
1 1/2 cups M & M’s, plain or peanut, but no – do not do peanut – just saying

Preheat oven to 350 degrees. Cream together Crisco and both sugars. Add eggs, one at a time, and mix to combine. Add vanilla. In a bowl, sift together flour, baking soda, and salt. Add flour mixture to butter mixture in 2 batches, scraping down the mixing bowl as needed. Add M & M’s and stir to combine.  Use a #30 disher to scoop dough onto a parchment-lined baking sheet and bake 10 minutes or until golden – turning half way through.

D&D_iPhone_image6I am not sure what else there is to say about this recipe that I have not said before. I keep Crisco in the fridge just for this recipe because I love it so much. Maybe it is just a reminder of my mom, but at the same time it is a really good cookie recipe too.

I am guessing it is a bit of both. Yep, it is.

 

Get it Right – my favorite kitchen company.

Several years ago I saw a New York Times posting on great kitchen things to give for Christmas. The one that caught my eye was Get it Right spatulas. I had pretty much your every day crappy spatulas at the time – you know – too big, stained easily, couldn’t put in the dishwasher because of wood handles, etc. and so these were really intriguing. They were pharma grade silicon, all one piece (no wood handles), in pretty colors and I had finally found an ultimate spatula that fit my small hands.* So I ordered a couple. And then a couple more. And then a few more. Shipping was free if you spent a minimal amount – no brainer. I really do need to get the bacon spatula if no other reason than just to say I have a bacon-colored spatula. Someone has a sense of humor and I appreciate it.

When I am in a baking mood, I can really go through spatulas and the GIR spatulas were dish washer safe – hell – they were safe up to 464 degrees F. I bought colors to go with my kitchen and then with my mood – first it was lemon yellow, and lime green, and orange – all my favorite colors and my favorite citrus. Then when winter turned bleak I ordered grey and black. Finally when spring started to come around again, a robin’s egg blue.

Well, this past year Get it Right had a kickstarter for there newest venture – a ladle and a spoonula – a cross between spoon and spatula – so I signed up. I have never been disappointed in anything from them and once again, I went the citrus route – orange and green. This was my Christmas present to me. And I know I made a good deal of it and I do love supporting a company that I feel like I’ve been with from the beginning. To be a bit of a dorky food geek – this is my football team. dd_1743

The coolest thing is that I have recently seen America’s Test Kitchen endorse them and use their spatulas in there show – how about that.  Get It Right has lots of other things too, but these are just my favorites. Please check them out – you will be really happy you did.

*This was important for me. I really have small hands and some spatulas are just too difficult to work with.

Sausage & Eggs

When I was young I had all kinds of allergies. Lord knows that is the truth. I had to go through food allergy testing to see what I was allergic to after my fish incident that sent me into anaphylactic shock at 5 years-old after dinner one night – lips turn blue and throat closed up. So I had to be tested to see what other things I was allergic to. 

Mostly just trees, grass, mold, dust mites, dogs, cats, air in general, but eggs seemed to be a problem too. So my mother never really feed me eggs. Nor did I get the MMR shots as a kid, nor did I get flu shots – No vaccine built in an egg. I did finally get the MMR to go to university, had to – they do not let you in otherwise, but by then I was about 25 then.

But no matter what, the only time growing up that I had eggs was this non-recipe recipe. And I guess that is why this is the only time I eat them now.

It is one of my favorite things, um, ever. 

Basically, you cook a pound of sausage in a skillet and then scramble up a few (4 or 5) eggs and then cook them in the grease left by the sausage. This, to me, is pretty much heaven on earth. My mom made this for us for dinner – not breakfast. I don’t think she used hot sausage, but I always use hot sausage for any recipe that calls for breakfast sausage. In my head there is no other kind. Don’t get me started on sage sausage (blech) or lord help us, maple sausage (I love maple syrup w/sausage, but maple flavor in sausage – that is just too strange to be believed).dd_2016-12-25-14-13-50

I am pretty sure I just told you how to make this. It is quick, easy, and amazingly good. My mom had good handle – a very good handle –  on what was good. And this is good in spades.

It is a favorite Christmas breakfast (not dinner) for us – or maybe just me. Well – sometimes you just want what you want and everyone else has to go along with plan. I am pretty sure no one complained.

2015 – Parmesan Shortbread – Nigella
2015 – Fusilli with Artichoke Hearts and Parmesan Cream