Apple Walnut Spice Cookies

After bringing in cookies a few times to group meeting and seeing how much my group members enjoyed my baking, I decided that it would be fun to bring in a treat each time we had a birthday. For my boss's birthday in January, I brought in chocolate chip cookies. Recently, I decided that it would be an even better idea to have the birthday person choose their favorite cookie, brownie, bar, muffin, etc, and I would bring it in for their birthday. Shufeng's birthday was the first one on the list and he wasn't sure what kind of cookies he liked. Luckily his wife helped him find some recipes online and he sent me a few. I chose cookies called "apple hermits," a cookie that I probably wouldn't have tried otherwise. They turned out really well- spicy from the cloves and nutmeg, soft from the apples, and they were a huge hit at group meeting. I sent a dozen home with Shufeng, and he said that his wife and son loved them too. I can't wait to make the next birthday treat!

Apple Walnut Spice Cookies

2 C all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 C (1 stick) butter, softened

1 1/2 C packed brown sugar

1 egg, beaten

1 cup chopped walnuts

1 cup peeled, chopped granny smith apples

1. Preheat oven to 350 degrees.

2. Sift together flour, baking soda, cinnamon, cloves, nutmeg and salt.

3. Cream butter and sugar until fluffy. Add egg and beat to combine.

4. Gradually add dry ingredients to butter mixture until fully incorporated.

5. Fold in apples and walnuts by hand.

6. Form dough into 1 tbsp balls by hand (dough was fairly crumbly, so press the balls together)

7. Bake at 350 for 12-14 minutes until golden. Cool on a wire rack.

8. Enjoy! (Note: Best to eat within 1-3 days as the apples start letting out moisture)

Difficulty: Medium

Debbie's Rating: 9

Shufeng's Rating: "It just tastes far beyond what I can imagine"

Ice cream cake

Hirsh and I wanted to make a fun dessert for our dinner club so Hirsh thought of making a homemade ice cream cake. I searched the internet for assembly instructions and found some really strange suggestions like making the cake out of ice cream sandwiches and cutting ice cream in half with dental floss. After more searching, I found these directions. While it was pretty time consuming due to all of the freezing steps, it turned out really well and tasted really good! I know we will be making this one again, and with different cake, ice cream and icing flavors, the possibilities are endless!

Ice Cream Cake

1 recipe or mix for 9 in round layer cake

1/2 gallon ice cream of choice (we used Edy's slow churned cookies and cream)

Icing and topping of choice

(layer cake and icing recipes here)

1. Soften ice cream at room temperature until soft, but not melted.

2. Line 1 round cake pan with saran wrap, enough to cover ice cream.

3. Press ice cream into pan with a flexible spatula and cover with saran wrap. Put ice cream in freezer to harden in pan.

4. After a few hours, take ice cream wrapped in saran wrap out of pan and store flat in the freezer. Make layer cake in 2 cake pans. Cool completely, wrap each layer in saran wrap and freeze for 3+ hours.

5. Make icing immediatley before you are ready to assemble the cake.

6. Place cake layer, ice cream layer and second cake layer in a stack. Trim off any excess ice cream with a sharp knife. Working VERY quickly, frost the cake and decorate.
7. Put cake back in freezer until ready to serve.

8. Take out for a few minutes and then slice and serve!
Difficulty: Medium
Debbie's Rating: 10

Hirsh's Rating: 9.75 (When asked why he didn't rate it a 10, he said, "It's not a 10 because we could have added peanut butter" when I asked "where, in the ice cream?" he responded, "no everywhere!")

Supper Club at the Goldberg's

Recently we started a "supper club" with a some friends. Each couple takes a turn hosting and makes a big feast for everyone. Hirsh and I brainstormed the menu and decided on brisket, kugel and carrots for the main course. It was definitely a lot of work, but we were able to make most of it the day before and all of the "mmm's" made it very worthwhile. The brisket and kugel recipes I got from my mom and the carrots were from my cousin Marcy. We even got to use my grandma's china and our flatware from our wedding, which made it even more fun and special.

Yummy Brisket

This was our first time making brisket and it turned out to be a lot easier than we thought and tasted delicious! We will definitely make this recipe again.

4-6 lbs brisket (get several smaller flat cut briskets for the best results)

3 packets lipton onion soup

1 1/2 C ketchup

3 C gingerale

1 large covered roasting pan

1. Preheat oven to 350 degrees.

2. Arrange briskets in a large roasting pan.

1. Combine 2 packets onion soup mix, 1 cup ketchup and 2 cups gingerale with a whisk. Pour over briskets.

4. Bake covered at 350 degrees for 2 to 2.5 hours, basting every 30 minutes.

5. Cool until room temperature and then put in refrigerator and chill overnight.

6. Remove any solidified fat (ew gross!) and remove brisket onto a cutting board.

7. Slice against the grain, removing fat and put in a casserole dish in the refrigerator.

8. An hour before you are ready to reheat, take the brisket out of the refrigerator to come to room temperature. Combine 1/2 C ketchup, 1 C gingerale and one onion soup packet to make additional sauce.

9. Reheat at 350 degrees for 1 hour.

10. Serve and enjoy! Makes great leftovers if you have any (which we didn't!)

Sweet Cinnamon Kugel

A classic Jewish dish, this kugel goes great with beef or chicken. Not the healthiest side dish, but for holidays and special occasions it's great.

1 pound (16 oz.) of medium egg noodles, cooked

8 eggs, separated; Use 6 yolks, 8 whites

1 cup sugar

4 oz. orange juice

2 tsp. vanilla

2 sticks butter, softened at room temperature

1 C crushed corn flakes

4 tbsp sugar

2 tsp cinnamon

Butter

1. Cream sugar and margarine.

2. Add 6 egg yolks, orange juice and vanilla and mix until combined.

3. Add batter to cooked noodles and set aside.

4. Clean bowl well and whip 8 egg whites to medium peaks (white, puffy eggwhite cloud should fill about 3/4 of the bowl on a kitchenaid mixer.)

5. Carefully fold egg whites into noodles until just combined.

6. Grease 9x13 glass baking dish with butter and add noodles. If you can't fit all of the noddles in, that's okay.

7. Top with crushed corn flakes and sprinkle with cinnamon sugar mixture. Dot with butter.

8. Bake uncovered for 45-50 minutes.

9. Can be stored for 1 day in the refrigerator. Bring to room temperature and then reheat at 350 degrees for 50-60 minutes.

10. Cut in squares and serve.

Orange Ginger Carrots

This recipe was super easy to make an a fun veggie side dish that is different than traditional green beans or broccoli.

2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds

1 C orange juice

2 tbsp butter

2 tbsp brown sugar

1/2 tbsp grated peeled fresh ginger

1. Combine carrots, orange juice, sugar, butter and ginger in a large skillet over medium high heat.

2. Heat until boiling, cover and cook for 3 minutes.

3. Uncover and simmer until liquid glazes carrots and carrots are tender, about 10 minutes.

4. Season with salt and pepper if desired and serve.

Herb Roasted Chicken and Creamy Parmesan Basil Orzo

Every year for Valentine's day I make Hirsh a special dinner. This year, I decided that I wanted to make chicken on the bone. Because I usually get home late from work we typically make de-boned chicken breasts, so using chicken on the bone is actually pretty new for me. I had thought about making a whole chicken but decided to start slowly and just go with breasts on the bone. I bought a whole chicken cut up and had my first experience with giblets which resulted in a a lot of "ew grosses!" and that part of the chicken promptly ending up in the trash can. I saved the thighs, legs and wings and will investigate them at a later date.

I found this recipe for herb roasted chicken online and it was super easy and delicious-- I would definitely make it again (on a weekend when we have time!) I paired the chicken with creamy parmesan basil orzo and steamed asparagus. And to make it extra special, I served everything on my grandma's china that she gave us for our wedding. All and all a very successful Valentine's day dinner!

Herb Roasted Chicken Breasts

2-4 chicken breasts on the bone, skin on

3 tbsp olive oil

1 tbsp minced onion

1 clove crushed garlic

1 tbsp dried thyme

1/2 tsp dried rosemary

1/4 tsp ground sage

1/4 tsp dried marjoram

1/2 tsp kosher salt

1/2 tsp ground black pepper

1. Combine oil and all seasonsings. Brush on chicken breasts on all sides. Put chicken in a ziplock bag and let marinate in the refrigerator for a few hours.

2. Preheat oven to 425.

3. Line a glass baking dish with foil and place chicken breasts, skin side up in the pan.

4. Cover with foil and bake for 25 minutes, basting once.

5. Remove foil, baste and cook for an additional 20 minutes, uncovered.

6. Baste with released juices and serve!

Difficulty: Easy

Debbie's Rating: 10

Hirsh's Rating: 9.5

Creamy Parmesan and Basil Orzo

1C orzo

1 tbsp buter

1 1/4 C low sodium chicken broth

1 1/4 C water

1/4 C grated parmesan

2 tbsp fresh chopped basil

Salt and pepper, to taste

1. Melt butter in a saucepan over medium heat and cook orzo for 3 minutes, stirring constantly.

2. Add water and chicken broth. Bring to a boil and then reduce heat to low.

3. Simmer for 15 minutes, stirring occasionally until orzo is cooked and all liquid is absorbed.

4. Off heat, stir in parmesan and basil and salt and pepper to taste.

5. Serve immediately.

Difficulty: Easy

Debbie's Rating: 9

Hirsh's Rating: 9

Cranberry Walnut Bread

I wanted to do something special to thank the people at UMB who helped me the most during my graduate career- my advisor, Dr. Swaan, the woman in charge of ordering, Yelena and the department accountant, Gerry. Since I was well known as a baker, I thought it would be nice to bring them homemade bread on my last day at school. I got an awesome mini loaf pan for my bridal shower, so I thought this was a great opportunity to use it. I made my mom's cranberry walnut bread recipe and made three mini breads for the gifts. The breads turned out great and they really appreciated the home-baked presents!

Cranberry Walnut Bread

Zest of 1/2 medium orange (about 1 tsp)

3/4 C orange juice (fresh squeezed or purchased)

1 egg

2 tbsp vegetable oil

2 C all-purpose flour

3/4 C sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 C coarsely chopped fresh cranberries

1/2 C chopped walnuts

1. Preheat oven to 350 degrees.

2. Combine egg, oil, orange juice and orange zest in one mixing bowl.

3. In a separate mixing bowl, combine sugar, baking powder, salt, baking soda and flour.

4. Add dry ingredients to wet ingredients, mixing until just combined (over mixing will produce more gluten, toughening the bread).

5. Fold in cranberries and chopped walnuts.

6. Turn into lightly greased 8x4x2-inch loaf pan on or three 6x3x2-inch loaf pans.

7. Bake at 350 degrees for 50-60 minutes for large pan and 35-40 minutes for smaller loaf pans.

8. Cool for 10 minutes in pan and then remove from pan and cool completely.

9. Enjoy! Small loaves are great for gifts!

Difficulty: Medium

Debbie's Rating: 9

Snickerdoodles

One of my favorite types of cookies to make during the holiday season is Snickerdoodles. These simple cinnamon sugar cookies have a funny name but are very tasty! This year, I made a batch for my graduation party and everyone seemed to like them. The recipe is from bettycrocker.com and makes either 2 dozen large cookies or 4 dozen smaller cookies.

Snickerdoodles

1 1/2 C sugar

1/2 C butter, softened

1/2 C vegetable shortening (no trans fat!)

2 eggs

2 3/4 C flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1/4 C sugar

2 tsp ground cinnamon

1. Preheat oven to 400 degrees.

2. Beat 1 1/2 C sugar with butter and vegetable shortening until fluffy.

3. Add eggs one at a time and beat to combine.

4. In a separate bowl combine flour, cream of tartar, baking soda and salt.

5. Add dry ingredients slowly and mix to combine.

6. Roll into 1 1/4 inch (large cookies) or 3/4 inch (small cookies) balls and roll in cinnamon sugar mixture. Press down slightly to flatten.

7. Bake 8-10 minutes until set and remove to wire rack to cool.

8. Enjoy! The also freeze well if there are any left!

Difficulty: Medium

Debbie's Rating: 10

Thanksgiving Stuffing

This year it was my job to make stuffing for our 22-person Thanksgiving. I knew immediately to go to my cousin, Marcy for the recipe. Not only is Marcy a great cook, I always remember her stuffing as being very tasty! With her directions and suggestions I succeeded in making from-scratch stuffing that was delicious and enough to feed our large family! Although it was definitely a lot more work than using a mix or pre-made bread cubes, it was definitely worth the effort!

Thanksgiving Stuffing (for a crowd)

Three loaves high quality bread (I used Italian, Cibatta and hearty wheat for a nice mix)

6 tbsp butter

3 medium onions, chopped

2 bunches celery, chopped

1 package parsley, leaves only, chopped

1 package fresh sage, chopped

1 tsp dried sage

32 oz chicken stock (I used Nature's Promise Organic Stock)

Salt and pepper

1. Cut the bread into small cubes and toast in a single layer on cookie sheets at 300 degrees for 15 minutes, tossing twice until dry.

2. Cool cubes and transfer 3/4 of cubes to a large bowl or stock pot. Save 1/4 just in case you make the stuffing too moist or freeze for later use.

3. Melt butter in a large saute pan and saute celery and onion for a few minutes.

4. Add chopped parsley, sage, dried sage, salt and pepper and continue to saute until veggies are golden.

5. Add veggies to bread cubes and toss to combine.

6. Add chicken stock until bread cubes are moistened, but not soggy (3-4 cups).

7. Press into buttered casserole dish (I used my 9x13 lasagna pan since it has high sides).

8. Bake for 45 minutes at 350 covered and then an additional 15 minutes uncovered. (Since I was going somewhere I pre-baked for 30 min at my house, 30 min at 350 plus 15 uncovered).

9. Serve. Feeds a lot!

Difficulty: Hard (not really hard, just a lot of work)

Debbie's Rating: 10

Family Rating: Great!