Spork or Foon?

Homemade Southern Gravy

OK I know that the holidays are almost over and really, so in my last little bit of indulgence, I give you homemade Southern Gravy. 

Actually, I'm not going to lie. I don't know if this gravy is southern. It's probably not. But I don't care, I'm calling it southern because it sounds so much more homey and delicious. 

Now, I am not Southern. Not by any means. I live in Manhattan, I don't do well in nature situations, I often forget what stars look like, and I haven't smelled fresh air in years. I am a Northern city girl through and through. 

But I will say, I love the South. I love the accents. The people are so friendly (seriously, I sometimes have to remind myself when I am in the South that when someone smiles at me, it is because they are being nice, not because something is wrong with their face.). And the food. Well, the food is just something out of this world. The best pancakes I ever ate were at a Pancake House in South Carolina (near a Piggly Wigglys! Why don't we have fun supermarket names like that!). Tex Mex in Texas (although I think someone once told me never to call a Texan southern. Texans are Texans.) Ham in Virginia. Peach Cobbler in Atlanta. I could go on and on.

I tried my hand at gravy a few weeks back and it was one of those days where I ws making a million things and totally couldn't concentrate on one fully. So when I reached the step to add cornstach, I added baking powder. And I really wondered why the gravy started bubbling furiously and started to rise.  

Wow, I thought, this was some really strong cornstarch. 

After 10 minutes, the gravy wasn't thickening at all, so I checked my cornstarch to make sure it was still good. And then I realized that I put in baking powder. No wonder it started to rise. 

So instead, I just sifted some flour atop the gravy and it thickened up beautifully. 

So rich, creamy and delicious. Would go great with these real southern biscuits. Ya'll. 

Gravy:

• 3 garlic cloves, chopped
• 2 tablespoons chopped shallot
• 1 cup dry white wine
• 2 cups chicken stock
• 1 cup heavy whipping cream
• 2 tablespoons water
• 5 teaspoons flour, sifted
• 1/4 cup chopped fresh Italian parsley

Heat reserved 3 tablespoons fat in heavy large skillet over medium-high heat. Add garlic, and shallot. Saute until translucent, about 4 minutes. Add wine to skillet. Boil until reduced to 1/2 cup, about 3 minutes. Add  2 cups stock. Bring to boil. Reduce heat to medium-low and simmer to reduce slightly, about 10 minutes.

Add cream to skillet. Mix 2 tablespoons water and cornstarch in small bowl until smooth. Whisk into gravy. Continue to simmer until reduced to desired consistency, whisking occasionally, about 5 minutes. Mix in parsley. Season gravy to taste with salt and pepper.

 

 

Chicken Liver Pate` with Riesling Thyme Gelee

I saw this while reading Bon Appetit on a flight to Dallas the day after Thanksgiving and it never left my mind. Chicken Liver Pate with a Riesling Thyme Gelee?

I mean, really.

I'm a huge pate lover, much to the dismay of my waistline. I could shovel it into my mouth as if it was the last thing I was ever going to eat. Pate, Mousse, and chicken liver (like they serve on Passover). It's really disturbing. Nomnomnom. 

The only thing that stinks about making pate from scratch?

Actually having to touch the raw chicken liver. There are just some foods that you don't want to know what it looks like it it's uncooked, natural form.

Like octopus.

So I quickly seared the livers in a pan with thyme, shallots, and calvados and then I blended that thing to kingdom come, dropping in bits of butter and watching the pate get lighter and fluffier. And with every piece of butter I dropped in, I heard my waistline cry. 

But it's the holidays! Don't you love that excuse? (Unless you are Jillian and Bob from Biggest Loser). 

I poured the pate in a serving dish and then went on to make the Riesling gelee (the part that I was most excited about).

I'm not going to lie, whenever I have to use gelatin, I think I'm messing something up. It never "blooms" the way I think it should, but I guess I got it right, because the gelatin set up perfectly. 

And was VERY boozy. Just the way I like it. BOOZE! 

This was a huge hit. People flocked to it. Even non-pate eaters (huh?) found themselves having a taste. Because the flavor is so light and delicate and just wonderful. A huge, huge hit. Make this for your New Years Ever party for one last indulgent hurray for the holidays! Because come Monday, it's all about Jillian and Bob and The Biggest Loser Pentathalon (seriously that thing even scares me and I work out a lot). 

Chicken Liver Mousse with Riesling Thyme Gelee 

Adapted from Bon Appetit

Makes 3 cups

Mousse

• 1 pound chicken livers, cleaned
• 4 cups milk, divided
• 2 cups (4 sticks) unsalted butter, room temperature, divided
• 3 tablespoons finely chopped shallots
• 3 sprigs thyme
• 2 tablespoons Calvados (apple brandy)
• 2 teaspoons kosher salt, plus more
• 1/2 teaspoon freshly ground black pepper

Gelée and Toasts

• 1 tablespoon unflavored gelatin
• 2 teaspoons sugar
• 3/4 cup sweet (Auslese) Riesling
• Fresh thyme sprigs or leaves (optional)
• 16 1/4"-thick slices white sandwich bread, each cut into 4 triangles
• Melted unsalted butter

• Special equipment

  Small (2–4-oz.) glass jars or bowls

Preparation

Mousse

Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.

Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 Tbsp. butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.

Transfer liver mixture to a food processor; add 2 tsp. salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1–2 hours.

Gelée and Toasts

Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine. Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Spoon gelée over mousse in jars, forming a 1/4” layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Preheat oven to 450°. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Let mousse soften slightly at room temperature for 30 minutes before serving with toasts

 

Sweet Potato Casserole with Cashew Streusel and Toasted Marshmallows

I love this casserole. It is honestly a go-to every Christmas/Thanksgiving/Wednesday snack (ok maybe not Wednesday snack) for me and it is always a huge hit. 

The biggest compliment, I find, is when people say I don't like (insert ingredient here), but I really loved it with this dish. And that is what I typically hear when people eat this dish. Non-sweet potato lovers always find that this dish is not offensively sweet potato casseroley (I really have no idea what that means).  I know that some people don't like that syrupy sweet potato casserole that hits most tables, with the yams from a can topped with big, bulging marshmallows (I love it).  

Maybe it is the fresh sweet potatoes, baked to perfection and creamed with evaporated milk and fall/winter spices. Maybe it's the ooey gooey mini marshmallows that top it. Or the crispy, crunchy, sweet maple cashew streusel that also tops it. Maybe it's the combination of all three- the creamy, the rich, the crunchy, the fluffy, all melding together in one incredible bite of food that you just can't get enough of.

Yeah. That must be it. 

Sweet Potato Casserole with Cashew Streusel and Toasted Marshmallows

Adapted from Saveur

SERVES 8 – 10

• 4 lbs. sweet potatoes (about 5 potatoes)
• 1⁄2 cup evaporated milk
• 1⁄2 cup sugar
• 6 tbsp. unsalted butter, melted
• 2 tsp. vanilla extract
• 1⁄2 tsp. kosher salt
• 1⁄2 tsp. ground allspice
• 2 tsp cinnamon
• 2 eggs, beaten
• 3⁄4 cup roasted salted cashews
• 1⁄2 cup light brown sugar
• 3 tbsp. flour
• 2 cups mini marshmallows

Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.

In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

Pulled Pork with Pimento Cheese and Jalapenos

This is a great little appetizer for any New Years Eve party. 

Listen. I know a lot of people who don't eat pork for whatever reason, and of course, I absolutely respect that. But for those of us who do, pork is like an idol. All hail pork. 

Two summers ago, Jack and I went to the Big Apple Barbeque down in Madison Square Park, where barbeque joints (I have to call it a joint, right? "Barbeque restaurant" just doesn't sound right) from all over come to serve their foods. Jack and I were schooled in the wonders of mixing pork and pimento cheese. I've never really had pimento cheese (not sure why not - maybe it's more popular in other areas?), but I couldn't stop eating this. Just right on top of plain saltine crackers. I mean, are you serious? 

I felt my life was changed. I needed to make this right away. Enjoy it and love it. Spread the love for all of the world to see. Pork! Cheese! Saltines! 

Ok maybe we won't get excited over Saltines, but I actually really love Saltine crackers. Almost as much as I love toast. Don't judge.

Topped with a little jalapeno pepper for spice, these are an all-out winner. 

Pulled Pork

2 lbs pork butt

2 Tbl chili powder

1 Tbl garlic powder

1 Tbl onion powder

Salt & Pepper

Water

8 oz pimento cheese

2 jalapenos

Saltines

For the Pork

Season and rub pork with spices, salt, and pepper. Put pork into a dutch oven with enough water to cover the pork.  Place on stove over medium high heat. Bring to a boil, then lower heat and cover. Let simmer for 2 hours, turning pork butt occassionally. When done, cool for 1 hour and then ull into bite-sized pieces. Discard liquid. 

Top saltines with a slice of pimento cheese, 1 tbsp pulled pork, and small slice jalapeno. Serve immediately. 

 

 

Merry Christmas!

Just wanted to wish you all out there a very, Merry Christmas! 

I love what Christmas means.  Sometimes, I can't put it into words and I just say "Christmas is warmth and happiness."

But Bill Murray puts it perfectly in one of my favorite Christmas movies, Scrooged. His monologue is the something I can watch over and over again. And when Alfre Woodard's son finally talks and says, "God Bless us, everyone." Well. It gets me every time. 

Oddly enough, Scrooged is the only Christmas movie that makes me cry. 

Just watch for yourself - this speech is what Christmas means to me. Thanks, Bill Murray.

 

Merry Christmas everyone! 

Homemade Eggnog

For the last eggnog post of the season (making Jack very happy), I present to you Alton Brown's incredible eggnog. 

This eggnog is just incredible.  Smooth, creamy, spicy, delicious. And so easy to make.  

As I mentioned, I like to consume seasonal foods until they are socially unnacceptable to consume. Some people may say that eggnog is no longer relevant to drink after Christmas, so, in that case, I may make a whole pitcher of this to drink for myself. 

No really. It won't be pretty. 

I'd just like to wish you all a very Merry Chrismtas Eve!  

Homemade Eggnog - Adapted from Alton Brown

makes about 6 cups

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 4 ounces bourbon or rum
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon or rum and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

 

* Raw Eggs

*RAW EGG WARNING FROM FOOD NETWORK KITCHENS
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

12 Days of Christmas Cookies - Day 12: Rolo-Filled Chocolate Cake Cookies

I MADE IT. The last day of 12 Days of Christmas Cookies. Sure, it took me almost a whole month to post 12 cookie recipes, but who is counting?

I can say this... I will be happy to not see another cookie for at least two weeks. Maybe a week and a half. Or at least a few days.

We'll see how long I last. 

These cookies are perfect to post here, this last day before Christmas festivities begin, because they take all of five minutes to put together. And you know why? Because the batter is made of box cake mix. 

Don't tell anyone.

Yes, I used a box cake mix to make cookies and I'm not embarrassed to admit it. OK, maybe I'm a little embarrassed to admit it. But once you taste these cookies you will be SO HAPPY that you won't even care that you didn't cream the butters and sugars yourself, sift the flours and unsweetened cocoa powder, and gradually add the dry ingredients. 

No, no. You just grab two eggs, a little bit of vegetable oil, some powdered box cake mix, and you get in there with your hands and you mix! 

Yes, with your hands. This batter is very dry, so it's hard to mix with a spatula or a whisk. 

I think the most time consuming part of this is unwrapping the rolos. And fighting the urge to unwrap a rolo, pop a rolo in your mouth. Unwrap a rolo, pop a rolo in your mouth. 

You get where I'm going with this. 

I felt like Lucille Ball in that episode of I Love Lucy where they are wrapping the little chocolate candies and the conveyer belt keeps going faster and faster and they just have to shove little chocolates in their mouth. 

When you take these out of the oven, be sure to open one when it is cool enough to touch. Watching that thick caramel ooze out of the soft, chocolatey cookie, will make you squeal with delight. 

Caramel Filled Chocolate Cake Cookies (a.k.a. Rolo Cookies) adapted from Very Culinary
Makes approx. 48 cookies

Ingredients
• 1 (12 ounce) package Rolos
• 1 box Devils Food Cake mix, sifted
• 2 eggs
• 1/3 cup vegetable oil

• 1/2 cup granulated or powdered sugar (I used granulated because I like the texture the crystals give it)

Variation

• Add 1 tbsp cinnamon to your granulated sugar and roll cookies in cinnamon sugar. If you like chocolate and cinnamon, it is to die for! 

Directions
Preheat oven to 350 degrees.

Combine cake mix, oil, and eggs. The mixture will be very thick. If necessary, combine the dough with your hands (clean hands!). Take a small portion of the dough (about a 1/2 tablespoon, just enough to cover the rolo) and form a ball around the rolo.

Roll in sugar and place on a cookie sheet lined with parchment paper or a silpat mat. They don't spread much, so leaving an 1 or 2 room between cookies should suffice. 

Bake for 10 minutes. Press down slightly/gently and let cool for a few minutes.

 

Duck Fat Latkes

I have one day left of the 12 Days of Christmas Cookies series, and that will be posted tomorrow (aka - I haven't made them yet). For now, we interrupt out regularly scheduled programming for another wonderful holiday food - DUCK FAT LATKES. 

When I saw the recipe for Duck Fat Latkes on Chow.com, I almost lost it.  Just a few days before, I saw that my supermarket was selling Dartagnan Duck Fat (love Dartagnan - they give me all of the things that would take too much time to do myself - render duck fat, veal demi-glaze, duck confit - you get hte idea) and I said to myself - I need to make something with duck fat. 

A few days ago, I had some friends over for Christmukkah dinner and one mentioned that I should try latkes. I mentioned that latkes scare me - I had tried once before and they were greasy and oily and really just horrible and that I need to learn from someone who has been making them for years, the art of latke making. But then that night we received a gift from two good friends: an AWESOME latke spatula - the one you see above. It was a sign. I must make latkes. 

As a side note, we have this little doll called Latke Larry who holds a plate of latkes in his hand and sings and dances... it's kind of hysterical.  He approved of this spatula.

It was the first night of Hannukah and Jack and I were going to celebrate by exchanging gifts and lighting candles (my first time!) and having a great dinner. 

I asked Jack if he wanted duck fat latkes for dinner and he exclaimed "YES!" but the stopped himself saying that he didn't want to be that unhealthy. But I never listen to what he says anyways, so why start now?

I headed to the store to grab the ingredients, minus the root vegetables that were included in the recipe, because, frankly, I hate root vegetables.  They taste like earth, and not in a good way. They make me want to puke. 

I got home and started grating potatoes.  I already wanted to give up. In my head, I was thinking, "Who's bright idea was it to take the WETTEST, STARCHIEST food and decide: Hey, I'm going to make something that requires this to be completley dry before it's cooked or else it will taste like crap."

I squeezed and squeezed the crap out of those grated potatoes.  I literally used the lip of my sink for leverage as I pressed the water from the grated potatoes through a strainer, looking like I was playing tug of war with my sink.  And when I thought the latkes were dry, guess what? More water!

I read an article on Bon Appetit that stated that another key to good latkes was that you needed to squeeze them once again right before going in the pan to remove extra water. And I think all of these things were the trick, because MY GOD these were UNBELIEVABLE. Thyme (great, great addition). Potatoes. Onion. DUCK FAT.

Jack even said that these were the best latkes that he has ever had.  They were plump and crisp, and the insides were smooth and creamy. And Jack forgot all about his need to  "be healthy" because he ate every. single. one. Except for half. I had one half. And then he ate the other half. And 7 more.

Like Joey Tribbiani, Jack doesn't share food! 

Duck Fat Latkes - Adapted from Chow.com

Makes about 8 latkes. 

INGREDIENTS

• 2 medium russet potatoes (about 1 1/2 pounds), peeled
• 1/2 medium yellow onion
• 2 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 6 ounces duck fat or 3/4 cup vegetable oil
• Applesauce for serving (optional)

INSTRUCTIONS

Using the large holes of a box grater or a food processor fitted with a medium-coarse shredding disk, alternately shred the potatos, turnip, and onion.

Place the vegetables in a strainer over a large bowl. Squeeze to extract excess moisture, and let stand for a few minutes. Place the vegetables in a second bowl and discard the liquid collected in the first bowl, stirring any white potato starch left behind back into the vegetables. Beat together the eggs, flour, thyme, and measured salt and pepper in a separate bowl until well combined. Add the egg mixture to the vegetables and mix until evenly combined.

Heat the duck fat or oil in a large heavy-bottomed frying pan over medium-high heat until shimmering, about 6 minutes. Meanwhile, line a large plate or baking sheet with paper towels and set aside.

Form a silver-dollar-size latke and squeeze out excess liquid.  Carefully place it in the hot fat to test for proper oil temperature—the oil should immediately bubble on the edges of the latke. Cook until golden brown, about 3 to 4 minutes per side. Remove the latke from the oil and taste, adjusting the seasoning as needed.

Form more silver-dollar-size patties and place them into the hot oil while not overcrowding the pan. Fry undisturbed until the latkes hold together and become golden brown, about 3 to 4 minutes per side.

Remove to the paper-towel-lined plate and continue cooking more latkes, skimming out any vegetable bits in between batches and adding more fat when necessary. (If you add more fat, make sure it is at the proper temperature before cooking more latkes.) Serve hot or at room temperature with applesauce.

 

12 Days of Christmas Cookies - Day 11: Angry Birds' One Flew Over The Bad Piggies' Castle Egg Yolk Cookies

These may be the strangest cookies to hit this blog yet, but when I saw them on on the Cooking Channel's Facebook page, I knew I had to make them. 

When I looked at the recipe, I was utterly confused.  What did this have to do with Angry Birds? Besides the fact that the ingredient were totally random and strange. Lemon. Cocoa powder. Chili. What???

But then it was the eggs. Oh yes... the eggs. Lots of them. 6 yolks, to be exact. So that's it. It was the eggs. 

You know, the ones you are on a constant quest to rescue because those awful pigs are stealing them?

I find that Angry Birds unites people.  I can't tell you how many times I've played Angry Birds on the subway and someone has struck up a conversation with me telling me how much they LOVE that game. There was the dad, who was so emphatic about how great the game was because his "son" played it all of the time. I knew that "son" was a codeword for himself, because he knew far too much about the levels and intricacies of the birds.  There were the Brazlian tourists, 6 teenagers, who crowded around me and gave me tips on how to beat a tricky level. There was the man who walked on the subway and if I didn't know it, I would have thought he was one of those strange people you try to avoid on the subway, but when he saw me playing Angry Birds, he expressed his love for the game and we got into a long conversation (and taught me not to judge people!).  

But my favorite moment was when, sitting in a quiet subway car, I heard someone scream out "Roll, you fat pig!!!"  People around smiled knowingly, but what was so funny was that the guy didn't even look up as if he did anything wrong. He just pumped his fist victoriously and I knew that that pig had, in fact, rolled. 

Angry Birds unites people. 

And it knows how to keep you addicted.  I'll play a game for a few weeks and then be done with it. But Angry Birds I've been addicted to for two years because they keep inventing levels and new birds! I wish they'd get rid of some other birds though. I shudder when I get that Boomerang Pecan.  The Oatmeal has a great chart about Angry Birds.  

Excuse the language, but seriously, he hits it right on the nose. 

But back to the cookies.  These cookies are SO ODDLY ADDICTIVE, just like Angry Birds themselves. I liked them better the next day, when the flavors of lemon, cocoa and chili (I know, I know...) had mellowed and had married beautifully. Seriously, the combo sounds gross, but trust me when I say you don't even taste the flavors independently. The meld into one glorious, soft, chewy little cookie that oddly tastes like Trix Cereal. 

I know. Don't ask. Just make. 

 

Angry Birds' One Flew Over The Bad Piggies' Castle Egg Yolk Cookies adapted from The Cooking Channel

COOKIES:

• 1 cup of butter
• 1 1/2 cups sugar
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 teaspoon cinnamon
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/2 tablespoon cocoa powder
• 1 teaspoon cream of tartar

Topping

• 1/4 cup of powdered sugar
• 2 teaspoons of unsweetened cocoa powder
• 1 teaspoon chili powder
• 2 teaspoons cinnamon

Preheat oven to 350 F.

Cream together the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about three minutes. In a separate bowl, beat egg yolks, then beat in the extracts and cinnamon. Add the beaten egg yolk mixture to the creamed butter and sugar and blend well. Whisk together the flour, baking soda, cocoa powder and cream of tartar. Add the dry ingredients to the wet mixture, mix until well blended. Take a spoonful into your palm and form into 1-inch balls. Roll them in sugar and place on a cookie sheet lined with parchment paper or a silpat mat.  If the dough feels soft from rolling into a ball, refrigerate for 20 minutes.

Slightly flatten before placing in the preheated oven. Bake until firm and slightly golden at the edges, 12 to 14 minutes.

For the topping: whisk together the sugar, cocoa, chili powder and cinnamon for the topping.

Dust cookies with topping while still warm.

 

12 Days of Christmas Cookies - Day 10: Nonfat Gingersnaps with an Eggnog Glaze

Jack didn't want me to make these cookies. He said that I already featured eggnog once on this blog. 

But it's the holiday season and that is ridiculous. That is like saying you shouldn't eat pumpkin more than once in the fall. If it's seasonal and it's awesome, then I'm going to eat it over and over and over again until it is socially unacceptable. 

Honestly, I think that during the holidays, eggnog should be one of the four food groups.  This is actually what my holiday food group chart looks like:

I know they use a plate now with portions instead of the pyramid, but I'm a child of the 80s and this is all that I know. 

I love these gingersnaps.  They are from a David Lebovitz recipe that he posted a few years back on his blog, and even though they are non-fat, they may be the best gingersnaps I have ever eaten. Which is why I chose them for this recipe, even though the whole nonfat thing kind of goes out of the window once you put the glaze on these. The cookies are incredibly soft and tender, with the deep, rich flavor of molasses and filled with wonderful spices, topped with a creamy eggnog glaze. 

AND because they are no fat, you have calories to make up when you just smother these with glaze. So it's a win/win situation here! 

Nonfat Gingersnaps

Click here for the gingernsap recipe

Eggnog Glaze

1/2 cup powdered sugar, sifted

3 tablespoons eggnog

1 tsp brandy or rum

Combine ingredients in bowl and whisk until smooth.  If necessary, add more eggnog to thin until it reaches desired consistency.

Spread glaze on cooled cookies and let set for 20 minutes before serving.