Chewy Cranberry Oatmeal Cookies

My daughter had her wisdom teeth removed Friday.  She is recovering nicely, thank you, though the soft diet is getting her down a bit.  I stayed home from work Friday to administer medication, fluff pillows, and run out for milkshakes (to be eaten with a spoon, of course), but since my daughter slept most of the day, I had time on my hands.  What did I do with all that time?  I baked Christmas cookies! 

I mentioned in my Thanksgiving post that my mom didn’t like the holidays, but she did like to bake cookies, or maybe she just liked to eat the cookies.  Either way, I do have good memories of baking Christmas cookies with my mom.  She had some tried and true recipes, but she always let me look though her cookbooks for new cookies to try.  We had some winners and some losers, but I always had fun. 

I have a collection of Christmas cookies I like to bake now, but as in years past, I always look through books and magazines for new cookies to try.  I save the Christmas cookie magazines I buy, so I have a few years worth of magazines to inspire me.  Each year, I’m drawn to different cookies. 

As I’m moving my family toward a healthier diet, I decided to see what King Arthur Flour’s Whole Grain Baking cookbook has to offer.  There are some intriguing whole grain recipes in the book, but I’m a sucker for oatmeal cookies, so I chose their chewy oatmeal cookies to try.  I added my own take on the cookies, and they are going to be delicious in my Christmas cookie line-up.  Are they healthy?  Probably not with a stick and a half of butter, but I do like the whole grains in the cookies.  Chewy Cranberry Oatmeal cookies are a sweet, tart and spicy combination that I’m glad I tried this year.

Chewy Cranberry Oatmeal Cookies

Adapted from Whole Grain Baking from King Arthur Flour

Printable Recipe

¾ cup unsalted butter (1½ sticks)

1 ¼ cup dark brown sugar, tightly packed

3 tablespoons dark corn syrup

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon freshly grated nutmeg

1 tablespoon cider vinegar

1 tablespoon vanilla extract

1 large egg

1 1/3 cups old-fashioned rolled oats

1 ¼ cups whole-wheat pastry flour

2 cups dried cranberries

1 cup chopped walnuts, toasted

Preheat oven to 350°F, and line two baking sheets with parchment paper.

In the bowl of a stand mixer add the butter, sugar, corn syrup, baking soda, baking powder, salt cinnamon, ginger, nutmeg, vinegar and vanilla, and beat with the paddle beater until creamy.  Beat in the egg.  Add the oats, flour, cranberries and nuts and stir to combine.  Using a small ice cream scoop, drop the dough onto the prepared baking sheets.  Bake cookies until they begin to brown around the edges, but are still soft in the center, about 12 minutes, rotating the baking sheets about halfway through.  Remove the cookies from the oven and let rest on the cookie sheet for 5 minutes, and then transfer the cookies to a rack to cool.  Makes 4 to 5 dozen cookies. 

Happy Thanksgiving!

I know I’m a day late wishing you a happy Thanksgiving, but I was a little busy yesterday, and I didn’t even host dinner!  I’m sure I’ve told you that my dad’s wife Lynn loves to host Thanksgiving, and I’m am happy to let her.  I do have my tasks though.  This year I made a spiced cranberry sauce from epicurious.com, these mashed potatoes, green beans with shallots and lemon and Artichoke-Fontina dip.

I usually have a dinner party in the fall, so I like to set a fall table.  This year, I used my burlap table runner (who knew how versatile a burlap runner would be?) and topped it with a square of brown floral fabric I found in the clearance bin at the fabric store.  I just squared it up and turned under the edges.   I added the straw pumpkin and flower arrangement in a copper container Lynn gave me a couple of years ago, and I added a couple of ceramic pumpkins I bought at Marshalls.  I also added some pumpkins I bought at a blown glass pumpkin patch I attended this year.
 

I had never attended a glass pumpkin patch before, and I was amazed at all the beautiful pumpkins available.  The pumpkins are so beautiful, especially with the sun glinting off of them!  If you are near Palo Alto the first weekend in October, be sure to check out the blown glass pumpkin sale.
 


Last week, I was having a discussion with a friend at work, and she said that Thanksgiving wasn’t a time to try new recipes.  She thinks that Thanksgiving is a time to embrace traditional recipes, and she was going to make dishes her mother had made.  Thanksgiving is obviously a time for tradition, otherwise why would so many people be eating the same meal on the same day?  But, I think there are ways of changing up the Thanksgiving meal without changing the traditions of the meal.  My mother never liked the holidays, so I don’t have many memories of traditional Thanksgiving dinners (my memories are more likely to be of the bad Thanksgiving dinners we had, like the one we had at the Queen Mary.  Blech!)    

Lynn usually tries a new recipe or two for Thanksgiving, but they never veer far from tradition, and they are always delicious.  This year, when Lynn asked me to make the traditional cheeseball, I asked if she would mind if I made something a little lighter.  She had no objections, so I decided to make Artichoke-Fontina dip to serve with vegetables.  I’ve made artichoke dip before, and I was a little worried this dip would be more of the same.  I shouldn’t have worried. 

This dip is a different artichoke dip.  The fontina cheese, garlic and capers give this artichoke dip a complex flavor not found in a traditional artichoke dip, and the parsley adds a freshness that is also missing.  We gobbled the dip up with vegetables, but my family liked the dip with crackers better.  Serve it with both veggies and crackers so your guests can decide how healthy they want to be.

Artichoke-Fontina Dip

Adapted from Holiday magazine (from Redbook)

Printable Recipe

2 14 oz. artichoke hearts, drained

8 oz. fontina cheese, cubed

4 oz. reduced-fat cream cheese

1/3 cup Parmesan cheese

1/3 cup chopped fresh parsley

2 Tablespoons capers

2 garlic cloves, crushed

½ teaspoon hot pepper sauce

Preheat the over to 350°F.  In the bowl of a food processor, pulse artichokes, garlic, capers and parsley three to four times.  Add the cheeses and the hot pepper sauce and pulse until completely combined.  Spread the mixture into a oven safe dish and bake for 25 minutes, or until starting to bubble and lightly browned on top.  Serve warm with crackers or cut-up vegetables.

Winter Vegetable Stew with Moroccan Flavors

Do you have a favorite cookbook?  I collect cookbooks, and if you had asked me the same question a couple of months ago, I probably would have chosen one of my slick cookbooks with fancy pictures on each page.  I’m fond of William Sonoma cookbooks (mostly for the pictures).  But, I’ll tell you a secret.  I usually only try a couple of recipes out of any cookbook.  I lose interest in a cookbook before trying more than one or two recipes.  With all the recipes from books, magazines and online, I’m not very loyal to any one source. 

All this changed when I purchased Fast & Fresh Vegetarian by Marie Simmons.  I’ve shared Roasted Sweet Potatoes with Black Bean Chili and White Bean and FennelCrostini, but I’ve made 10 other recipes from this book, and I’ve liked them all (this has to be a record for me). 

My favorite recipe so far, has to be Winter Vegetable Stew with Moroccan Flavors.  The stew is filling and tasty.  The sweetness of the butternut squash and the root vegetables marry nicely with the Moroccan spice mixture.  The cinnamon and cayenne pepper add a nice heat to the stew.  I served the stew over some quinoa.  My son didn’t eat it (he has an aversion to the texture of squash), but Les and my daughter have been asking for it again. 

If you are looking for some delicious vegetarian recipes or are just trying to find some new vegetable side dish recipes, you should check out Fast & Fresh Vegetarian.  By the way, there aren’t many pictures in this book, but it doesn’t bother me because the recipes speak for themselves.

Winter Vegetable Stew with Moroccan Flavors

Adapted from Fast & Fresh Vegetarian by Marie Simmons

Printable Recipe

¼ extra virgin olive oil

2 cups diced (½ inch) onions

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon cumin

¼ teaspoon cinnamon

¼ teaspoon ground cardamom

¼ teaspoon ground ginger

¼ teaspoon ground allspice

¼ teaspoon ground turmeric

1/8 teaspoon cayenne pepper

freshly ground black pepper

2 cups chopped (½ inch) peeled butternut squash

1 cup chopped (½ inch) carrot

1 cup chopped  (½ inch) turnip

1 cup chopped (½ inch) parsnip

1 cup coarsely chopped fresh tomatoes

¼ cup chopped fresh cilantro

1 fresh lemon cut into 4 wedges

Heat oil in a large Dutch oven over medium low heat and add onions.  Cook until the onions are golden, about 10 minutes.  Add the garlic and the spices including the salt and a good grinding of black pepper.  Cook, stirring for 1 minute.

Add the squash, carrot, turnip, parsnip, tomatoes and ½ cup of water.  Cover and cook over medium low heat until the vegetables are tender, about 15 minutes, adding more water if the mixture looks dry.  Taste and add more salt if needed.  Add the cilantro.  Serve with the lemon wedges.  Serves 4.