cloves

It's No Sin To Steal a Cinnamon Snap Cookie Every Now & Then

15 Dec 2011
cinnamon cookies

It's Christmas cookie time. A time that makes everyone smile, right? But you know what? I am not a big fan of making cookies. So fussy and repetitive. Especially when decoration is required. Sticky icing used to glue on sparkly candies that under non-holiday circumstances I would never eat. Which is why I like these Cinnamon Snap Cookies. Simple to make but so full of holiday spirit.

In fact I was invited to a blogger Christmas cookie exchange. Full of bloggers I love and bloggers I know are great cooks. But I showed up empty handed. No cookies from me. I had intended to make these cookies. But I didn't. I felt a little bad. But I was busy. Busy reading blogs...

I read all kinds of blogs, and it takes up all kinds of time. Time I could (better??) spend wrapping ribbons around cookies, right? Instead I read blogs with great photos. I read blogs that make me laugh. I read blogs from people I like, and I read the train wreck blogs too. In fact those are some of my favorites!

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Smoking Bishop

smoking bishop
By jgreghenry Published December 19, 2010
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 12 whole kumquats
  • 0 whole cloves as needed
  • 10 all-spice berries
  • 2 T dark brown sugar
  • 1 (750 ml) ruby port
  • 1 c brandy or cognac

Directions

preheat oven to 350 degrees F. Stick 4 or 5 whole cloves into each of the kumquats. You may need to pierce the flesh with the point of a small knife to assist with this. Choose an attractive pattern for the cloves as the clove studded fruit will be used to garnish the punch bowl. Wrap the kumquats in in foil and place them in the oven to bake 12 to 15 minutes. Until softened but still bright orange in color. In a large non-reactive pot combine the port, 30 whole cloves, 10 all spice berries and the brown sugar. Bring the mixture to a boil, then lower heat to a very low simmer. Let the mixture simmer, undisturbed for one hour. When ready to serve strain the liquid into a heat proof serving bowl, add the baked kumquats and all their juices and the brandy. Ladle into mugs are chalices and serve warm.

Notes:

serves 6

Cinnamon Snaps From Her Blog To My Mouth

16 Dec 2010
Cinnamon Snaps

I read blogs. Of course I do.

I read all kinds of blogs. I read blogs with great photos. I read blogs that make me laugh. I read blogs from people I like, and I read the train wreck blogs too. In fact those are my favorite!

I read blogs you never heard of and I read the famous blogs that make my toes curl with envy. So of course I read Simply Recipes. I mean who doesn't right?

But as many blogs as I read, what I don't do all that often is cook something straight from another blog. Sure I get inspired by many of the wonderful things people are cooking out there, but in my case it usually becomes a starting point and I go off in my own direction.

But not today. Today I have a cookie from Garrett McCord. He of Vanilla Garlic regularly makes appearances on the aforementioned Simply Recipes. This cookie comes from one of his star turns there. How did he get that plum gig? Lucky devil...

Anyway. It's my kind of cookie. Not too sweet with an alluring texture. Both crisp and chewy. It has the bold bite of cinnamon, making it perfect for the holidays. Perfect for the weather. Perfect for savoring. Perfect for sharing. Just all around perfect. So I did not really change a thing. Except– well, I dipped mine in turbinado sugar instead of a cinnamon sugar mixture. Hey, I didn't want to be accused of stealing his recipe...

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Cinnamon Snaps

cinnamon snaps
By jgreghenry Published December 15, 2010
Prep time: 30
Yield:1 ()

Ingredients:

  • 2 c + 2 tablespoons flour
  • 1.5 t baking soda
  • 1 T ground cinnamon
  • 0.5 t ground ginger
  • 0.25 t ground cloves
  • 12 T unsalted butter, at room temperature
  • 0.666667 c sugar
  • 0.5 t vanilla extract
  • 0.25 c honey
  • 1 large egg
  • 0.25 c turbinado sugar, or more as needed

Directions

Sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside. Beat the butter and sugar together in an electric mixer on medium speed until light and fluffy. Add the honey, egg, and vanilla extract and beat for another minute on medium until well incorporated. Be sure to pause halfway through to scrape down the sides and bottom of the bowl. Slowly mix in the dry ingredients and mix until they are incorporated into the dough and the dough is smooth. Lightly flour a work surface and divide the dough into two equal parts. Lightly roll them out into logs about 2-inches in diameter. Place them on pieces of plastic wrap and wrap them up and carefully smooth the logs out. Place in the freezer and chill at least 2 hours, preferably overnight. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats. Set aside a small bowl the turbinado sugar. Slice the dough into 1/4-inch rounds with a sharp knife. Take each round and press one side into the turbinado sugar. Place the dough round sugar-side up. Give the cookies plenty of space as they will spread when they bake. Bake for 10-13 minutes or until a dark golden-brown. Be sure to watch them very carefully after 10 minutes as they can burn very quickly. The cookies will puff up a bit and remain soft once out of the oven. Don't worry as they will become crisp as they cool. Allow the cookies to cool on the sheet for a minute before transferring to a wire rack to cool completely.

Notes:

Makes about 4 1/2 dozen cookies. Source: Garrett McCord & Simply Recipes

Kabob Party- Molasses Glazed Pork Mingles with Jalapenos and Cozies Up to Papaya

01 Jul 2010
Brine-Cured Pork Kabob with Molasses Glaze, Jalapenos & Papaya

I don’t know whether to say I am getting closer to a standard style kabob or further away…

This is Day 4 in my weeklong Kabob Party. Up until today I have limited my skewers to one ingredient and brought a bit of razzmatazz to the stick with well-chosen condiments. But not today. This party is getting fully integrated and it's starting to rock!

We started the series quietly with a Turkish Style Lamb Kabob made with ground meat and exotic spices; it was served alongside of a soft herb salad. Next up we threaded Brined & Marinated Shrimp onto wooden skewers. I showed you my trick to keep those little shrimpies in line too. No more twirling all over the skewer. This version comes with a tangy tomatillo and avocado salsa.

Just yesterday we had summer skewers at their simplest. Italian Style Chicken Spiedini with a Cucumber, Arugula and Olive Tapenade. Truly an al fresco treat.

It's not that I am a timid party guest, but I have to admit that one-ingredient simple skewers are how I most typically make kabobs. I like the control in cooking that comes from having some uniformity on the stick.

But I hear the boom of the bass. I feel the rhythm in the vibe. I know there are many of you who believe it’s not a Kabob Party without a little mingling! You are such a naughty bunch! You like the idea of having a few select beauties stuck on your stick!

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