Tag Archives: cookies

Blueberry Cake Cookies

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Blueberry Cake Cookies

Last week I received a phone call from friends that were on their way to the Gloucester area, for the day and were planning to stop by for a quick visit.  Excited for their arrival,  I went straight to the panty to see what sweet confection I had to serve with Iced coffee.  Remembering how fast and delicious the PB&J cookies recipe using a boxed cake mix is, ( PB&J a recipe I posted a few months back using boxed cake mix), I decide to get creative with a boxed white cake mix and a small container of fresh blueberries I had on hand.  With fingers crossed and company expected to walk through he door in a few hours, I successfully created this yummy Blueberry Cake Cookie in less then and hour.  I’m looking forward to trying it with fresh raspberries next time!

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Fore Step-by-Step recipe details and photos click see more

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Ricotta Cookies

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Ricotta Cookies and a glass of ice cold milk is by far one of my twins most favorite after school snacks. Every time I make a trip to Joe Pace to purchase fresh ricotta they make sure I buy enough to make a batch of their favorite cookies!  Today I noticed a small container of ricotta in the refrigerator left over from our St. Joseph feast last week. I decided to surprise the kids this morning and whipped up a batch for them to enjoy for breakfast. This moist cake like textured cookie is perfect to serve with a glass of milk or cup of Cappuccino, any time of day or night…They are simply heavenly, and I can guarantee they won’t last long!

If you never tasted a Ricotta Cookie…Your Missing Out on something Big!!!!

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Plants, Preserves, Pastries and Strawberry Shortcake at St. Ann’s Today

Don’t let the nasty weather stop you from getting some! 9AM-2PM today, in the hall under St. Ann’s Church of Holy Family Parish, located on Pleasant Street, just north of Prospect Street. There are lots of good things just waiting for you! Here are some photos to tantalize all fans of gardening and of home-made pastries and preserves… and of home-made strawberry shortcake! Available while supplies last!

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I bought some “Olivi Scacciate”, some sort of eggplant preserves, and a crushed black olive spread… I’ll go back for some strawberry shortcake at lunch!

Fundraiser organized by the Women’s Guild of Holy Family Parish.

Home-made chocolate chip cookies!

I was upstairs in the rectory doing some work, when I smelled something baking… Something sweet…

So I went down to the kitchen, and sure enough, Mary Ann (who cooks for us at the rectory on weekdays) was making fresh chocolate chip cookies from scratch!

Irresistible!

There’s nothing like hot chocolate chip cookies and milk on a cloudy, cold winter afternoon.  Tollhouse dough isn’t bad, but Mary Ann’s home-made cookies are in their own league. She has been cooking at the rectory for years, and her she does a great job! I’ll need to go on a diet if I’m not careful…

Easter Bunny Cookies With Sista Felicia at The Gloucester Daily Times Taste of The Times

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From The GDT:

Felicia Mohan grew up waiting for Easter so she could eat these cookies her grandmother made. After her grandmother retired in Florida and was no longer around for Easter, her Aunt assumed the responsibility and now she has herself. The secret is to use this Italian pastry dough recipe, decorate your own Easter eggs with your kids, make a simple frosting using fresh lemon, and top with brightly colored sprinkles.

Get the recipe here

OMG Cookies!

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Laurie posted a recipe a few weeks ago for Fall Fruit Oatmeal Cookies and I was dying to try them. So the opening of our gift shop,“Present”, last night gave me a good reason to make them. I found all the ingredients (including the cinnamon chips), but I decided to use dried apricots instead of the apples. Well I gotta tell you, they are incredible. I was lucky to get them out of the house with 2 guys (and me) sneaking cookies all evening.

Thanks, Laurie!!! Yum!

Keeping it Local-and my Food Network Recipe from Ultimate Recipe Showdown

Copy of Laurie for Food Network

Hi!  Thanks so much for checking out this episode of Inspired Cooking!  Here it is…my Food Network Ultimate Recipe Showdown entry that got me on TV for a chance to win $25,000.  No, I didn’t win but hey, how many other people get that opportunity?

And here is the link to my recipe–right from the Food Network site.

http://www.foodnetwork.com/recipes/north-atlantic-pan-seared-cod-with-new-england-succotash-and-cranberry-vinaigrette-recipe/index.html

Yes, I might be showing off a little, but if you had a recipe on Food Network, wouldn’t you put up the link too?

And here is a photo of the finished dish–not my best photo, but a photo nonetheless.   The original recipe had goat cheese on the salad but my brother-in-law the chef told me not to use it in the final recipe.  Doesn’t that fish look delicious?

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A little behind the scenes:  When I was flouring the fish before pan cooking it, Chef Micheal Psilakis was questioning why I was doing that.  He was afraid it would be gluey.  One of the other judges responded that it’s the way they do it in New England.  Loved that!  Then, when I was standing in front of the judges, Chef Psilakis took a bit of the fish and told me that it was cooked perfectly and that I “made New England proud” with it.  That last part never made it on the air but it was one of the nicest thing anyone has ever said to me about pretty much anything.  I almost cried, right there on TV. 

I prepped and cooked this entire dish to feed 5 people in30 minutes in front of the studio audience, tons of cameras and hot lights.   And even thought I didn’t win I was so incredibly proud to be there and thankful to my friends and family for their support.

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“Biscookies” with local mix ins

3 cups flour

1 ½  tablespoons baking powder

¼ tsp salt

1 tsp cardamom

¾ tsp nutmeg

½ cup unsalted butter, cold

¾ cup sugar

¾ cup light brown sugar

2 eggs

1 ½ tsp vanilla extract

Preheat oven to 350 degrees.  Cover two large baking sheets with parchment and set aside.

Whisk together dry ingredients and set aside.

In a large bowl, cream butter, sugar and brown sugar until well combined and lighter in color.  Add eggs, one at a time and vanilla extract.  Beat until lighter in color and well mixed.  With mixer running on low, add dry ingredients and beat until incorporated.

Divide dough into 4 portions and knead in “mix ins” as desired.  Form into 4 loaves and bake two loaves to a sheet.

Suggested Mix ins:

Chocolate chips & chopped dried strawberries

White chocolate and dried blueberries

Crystalized ginger and dried peaches

Chopped salted pistachios with sweetened dried cranberries

Use a few tablespoons of each.  If additional spices are desired, sprinkle them over the dough and knead in with the mix in ingredients

Bake at 350º for approx 30 min. when loaves turn light brown.  Remove from oven and cool for 15 minutes.  Slice on the diagonal.  Allow to cool completely and drizzle with chocolate if desired.

For the chocolate drizzle:

½ cup chocolate, finely chopped

½ teaspoon shortening

In a small microwave safe bowl, combine chocolate and shortening.  Cook on high power for 1 minute.  Remove from microwave and stir until smooth.  Spoon in to a small plastic zip top bag, seal bag, snip corner of bag and drizzle over ‘biscookies.”  Allow chocolate to harden before serving.

The video with this episode will be on GMG tomorrow at 1PM

Keeping it local–Recipes from Inspired Cooking Episode 6

Keeping it local–Recipes from Inspired Cooking Episode 6

So, here it is!  My big 15 minutes of fame.    This is my “speed round” recipe from Ultimate Recipe Showdown on Food Network.  Truth be told, I used cod on the Food Network but the haddock looked better the morning I taped this episode of Inspired Cooking so I went with it.

Inspired Cooking airs Tuesdays at 8:30, Fridays at 4:30 and Sunday at 11:30 am on Channel 12, Cape Ann TV.  I hope you will watch!

Here is the exact recipe submitted for Ultimate Recipe Showdown.  This makes 5 portions but you can easily scale it down or up.    Yes, I might be showing off here a little bit but if you had a recipe on http://www.foodnetwork.com wouldn’t you publish the link to it too?

http://www.foodnetwork.com/recipes/north-atlantic-pan-seared-cod-with-new-england-succotash-and-cranberry-vinaigrette-recipe/index.html

Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

I am still humbled by the number of people who stop me on the street, the grocery store, etc to tell me how much they loved watching me on Food Network and how proud it made them that a local girl was cooking food native to New England.   Thank you all for your support!

And here is the dessert recipe.  This is a generic biscotti recipe but I added the cardamom and nutmeg.  You can change the spices to suit your taste.  I divided the dough into 4 even portions and added the “mix-ins.”  I used dried strawberries and almonds, dried blueberries and white chocolate chips, candied ginger and dried peaches and dried cranberries and walnuts.  Enjoy!

I called them “biscookies” as they are only  baked once.  I know that if you break down the Italian “biscotti” the word “biscookies” makes no sense so please forgive my “artistic licencse” with the word.

"Biscookies" Four Ways

“Biscookies”

3 cups flour

1 ½ tbs baking powder

¼ tsp salt

1 tsp cardamom

¾ tsp nutmeg

½ cup unsalted butter, cold

¾ cup sugar

¾ cup light brown sugar

2 eggs

1 ½ tsp vanilla extract

Preheat oven to 350 degrees.  Cover two large baking sheets with parchment and set aside.

Whisk together dry ingredients and set asided.

In a large bowl, cream butter, sugar and brown sugar until well combined and lighter in color.  Add eggs, one at a time and vanilla extract.  Beat until lighter in color and well mixed.  With mixer running on low, add dry ingredients and beat until incorporated.

Divide dough into 4 portions and knead in “mix ins” as desired.  Form into 4 loaves and bake two loaves to a sheet.  I used a couple of tablespoons of each mix in per batch.

Bake at 350º for approx 30 min. when loaves turn light brown.  Remove from oven and cool for 15 minutes.  Slice on the diagonal.  Allow to cool completely and drizzle with chocolate if desired.

For the chocolate drizzle:

½ cup chocolate, finely chopped

½ teaspoon shortening

In a small microwave safe bowl, combine chocolate and shortening.  Cook on high power for 1 minute.  Remove from microwave and stir until smooth.  Spoon in to a small plastic zip top bag, seal bag, snip corner of bag and drizzle over ‘biscookies.”  Allow chocolate to harden before serving.

Please email me with any questions or comments about the show or my recipes.  I hope you are enjoying all of this as much as I am enjoying doing it!