Delightful Drunken Cranberry Lemon Cornmeal Cookies

I swear I don't live on a movie set. At least, I'm pretty sure I don't. However, as I walked home last night from the subway, I noticed that my whole street was blocked off with movie trailers.

I could tell it was a big budget film compared to the last movie filmed on my street: Rolo Pretzel & Pecan Bites (and a Bollywood Movie!) I found out that it was the "next Megan Fox film" which I have deduced from imdb.com to be Friends with Kids. I didn't see Megan Fox, but I did walk by Maya Rudolph. At least I'm pretty sure it was her.

As exciting as all of this is (read: not very), I was glad to wake up this morning and find the trailers gone. Their generators were very noisy!

Good thing I had these delightful cookies to keep me company along with the noise of the generators. The idea of these cookies might seem strange, but don't be scared. The combination of rum soaked cranberries, lemon zest, and cornmeal makes for one yummy cookie. Seriously, everyone agreed that these cookies were very good and very delightful. Bake them and see for yourself. :)

Drunken Cranberry Lemon Cornmeal Cookies (adapted from 6 Bittersweets)

Makes about 32 cookies

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1 tsp grated lemon zest
1/3 tsp salt
2 large egg yolks
1/2 cup yellow cornmeal
1 1/4 cups all purpose flour
2/3 cup dried cranberries soaked in rum and hot water. (About 4:1)
Powdered sugar, to garnish (optional)

Soak the dried cranberries in rum and hot water for at least 2 hours. They should be completely covered in liquid (about 4 parts rum, 1 part hot water.) Feel free to soak for longer if desired. Strain the cranberries before using.

Using an electric mixer, cream the butter and sugar in a large bowl until fluffy. Beat in lemon zest and salt, then egg yolks. Beat in cornmeal, then flour. Stir in cranberries. Knead dough just to combine; divide in half transfer each to a sheet of plastic wrap or parchment paper. Form dough into two 1 1/2 x 6-inch logs. Refrigerate until firm, 2 hours or up to 1 day.

Preheat oven to 325 degrees F. Line large baking sheet with parchment paper. Slice dough log into 1/4-inch-thick rounds. Arrange rounds on prepared baking sheet, spacing 1 inch apart and reshaping into rounds if uneven.

Bake cookies until golden at edges, about 15 to 18 minutes. Transfer to rack. Cool completely, and dust with powdered sugar if desired. Store airtight at room temperature for up to 4 days.

Erika's Extras: This recipe can be made without rum. Just use the dried cranberries as is. If they are a little too dry, soak in hot water until plump.

Bake well and prosper!

UPDATE! I've just done something new for me in the world of blogging. I was invited by Lisa to be apart of her Sweets for a Saturday via Linky. It's the first time I heard of Linky. Check out what else is going on over on her blog for Sweets for a Saturday: Sweet As Sugar Cookie

Another Entry into a Cupcake Competition

After posting so many recipes before Christmas one would think that I would stay away from the kitchen and rest from baking for a little bit. Ah, well. Maybe next year. I wanted to experiment again and so I made cupcakes for the Chocolate Adventure Contest while presenting them as birthday cupcakes for my coworker. (Two birds...one cupcake.)

Since I can't share the recipe with you (yet), I figured I would share some pictures of the snow NYC saw this past week. 

It started snowing on Sunday, Dec 26 at 10 am and I went for a run. Yes. I went for a 6 mile run. Crazy, I know. By the time I had come back to my apartment the snow was sticking and quickly!

Later that evening when I arrived at my apartment again, I saw a site that confirms I'm truly a Texan even though I've lived in the northeast for almost 10 year.

Yep. That would be snow that had blown in on my curtain since I forgot to shut my window. Whoops!

The next morning I walked across the south side of Central Park to take pictures of the snow. Wow! So much pretty snow! 

It was comforting to know that I had cupcakes ready to keep me warm and happy.

I found this road sign really hilarious. What about you? 

I safely made it to my office. This Texan isn't afraid of snow! :)

At my office I took some shots of the snow from above.

Then I hunkered down to work and left the snow alone. But not the cupcakes. I ate those. :)

Have a great new year!

Bake well and prosper! 

Cinnamon & Sugar Fried Pancakes (and my Christmas Day) - 100th POST!

I've recently been wondering what else I could use vegetable oil and cinnamon and sugar on ever since I made the Yummy Cinnamon and Sugar Pretzels.  I woke up and decided that I would be experimental for my last of 12 Days of Christmas Recipes (and my 100th post!) I treated myself to pancakes slathered in the cinnamon and sugar "sauce." 

I mixed pancake batter as usual and made the pancakes in a pan. Once they were done, I dunked them in the cinnamon and sugar "sauce" which consisted of 1/2 cup vegetable oil, 1/4 cup white sugar, and 1 teaspoon cinnamon. Then I place them back in the pan on the stove and added more of the sugary part of the sauce on top of each side before flipping them. I removed them once the sauce had glazed and solidified on both sides of the pancakes. It was messy, but the results were great! (NOTE: Pour the left over "sauce" from the pan into an empty can. It could wreak havoc in your sink if you don't.) 

After my glorious Christmas breakfast (that had maple syrup on it, of course), I HAD to have a glass of milk. After two sips I spilled the rest on my newly cleaned counter. *sigh* Of course... It reminded me of this. How come I only spill milk RIGHT AFTER I clean the counter? 

After cleaning that up, I headed out to sing at the noon Christmas service at the church I sing for. 

Both the church and the service were gorgeous. Afterwards, I headed down to Chelsea to visit my friend Frankie while he was working at his coffee shop job. While we were chatting and spreading Christmas cheer by being silly, Mario Cantone (from Sex and the City fame) came in and gave a Christmas gift of COOKIES to Frankie and his coworker.

I was even more shocked to find out that HE MADE THEM HIMSELF! Frankie was kind enough to let me try one. Let me tell you, if Mario starts a baking blog, I'll be out of business. They were so good! (Mario, if you read this, please send me the recipe!) 

So all in all, I've had a good, normal New York City Christmas.

I hope you and yours have had a great Christmas too!

Bake well and prosper!

Holiday Bars 2 (Almond Chocolate Cracker Candy)

Do you see that white dot in the picture above? It's just off center and to the left at the top. That's the ice skating rink in Central Park.

Hopefully soon Central Park will look like this again:

It might snow this weekend. It looks like we won't have a White Christmas though, which is ok with me. Only time I've seen snow on Christmas is when I was in MN at my grandparents' years ago, so I just always expect to not see snow.

One thing I can always count on seeing is dessert! 

This recipe reminds me of the Holiday Bars I make each year. Just as good and yummy. Perfect for nibbling on through out the day.

Almond Chocolate Cracker Candy (found on Bakegirl's site)

1 sleeve Saltine crackers

1 cup butter
1 cup packed brown sugar
2 cups chocolate chips
1 cup chopped almonds, toasted

Preheat oven to 350°F.

Spray a jelly roll pan with non-stick cooking spray and line the crackers close together.

Melt the butter and brown sugar in a medium pan over medium-high heat, stirring often. Heat the mixture for about three to five minutes, until it turns a nice caramel-looking color.

Pour over the crackers evenly and bake for 15 minutes.

Remove from oven and immediately sprinkle the chocolate chips over the crackers. The chocolate should start to melt. Spread evenly over the crackers and then sprinkle with toasted almonds.

Allow to cool completely (on the counter or in the freezer or refrigerator if you want to speed things up) before breaking into pieces.

Erika's Extras: Note: This recipe is very crumbly. Also, I think a 12oz bag of chocolate chips works better than 2 cups. Then there is the perfect amount of butter vs sweet.

Bake well and prosper!

Erika's Compost Cookies

Wanna know more about me and my NY? Well, I compost. Yep. In a huge city where hardly anyone has a yard or garden, I contribute to making soil out of "trash." It's so easy. Here, come along on a quick pictorial tour of the process.

I keep items that can be composted in my freezer - egg shells, pears and apple cores, a squeezed lemon...

Once I have a bag full, I take a ride on the subway down to Union Square Farmer's Market...

 And dump my bag of compost in a garbage bin...

Which is found surrounded by other bins ready to receive compost as part of Lower East Side Ecology Center's Composting program.

I can even put my plastic bag with other plastic bags being recycled! :)

Then, JUST as cool, I turn around and donate clothing and scraps of material to GrowNYC's Clothing & Textile Recycling Program.

That's my jean capris I haven't worn in a year and an old race shirt! GrowNYC will either resale/donate good usable clothing or will send them to recycling markets where they will be made into insulation etc.

After having completed what I came for, I enjoyed Union Square's Holiday Market. There are great wreaths being sold...

Along with bangles and bobbles galore!

At this cute and eco-friendly shop...

I bought this angel for the top of my Christmas tree.

It is made out of banana tree husk and a dried nut that can be dried and carved to look like ivory. (See the hanging birds in the previous picture.)

Since I am into composting (and hey! It's not just a holiday activity. It's a year round thing!), I figured I would dabble with Momofuko's Compost Cookie Recipe to make my own type of Compost Cookie.

Enjoy!

Erika's Compost Cookies (base recipe found at The Amateur Gourmet)

Ingredients:

1 cup butter (that's two sticks, unsalted)

1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 1/2 cups your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)

To make Erika's Compost Cookies variety, use a mixture of mini chocolate chips, mini marshmallows, and crushed up Ritz crackers.

1. In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.
2. On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
3. When time is up, on a lower speed, add the flour, baking powder, baking soda and salt. Mix 45 - 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
4. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
5. Using a 6 oz. ice cream scoop and portion cookie dough onto a parchment lined sheet pan.
6. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
7. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread. At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies still seem pale and doughy on the surface.
8. Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, they'll keep five days.

Erika's Extras: I was skeptical about baking the cookies at 400 degrees. The first batch burned on the bottom and then I lowered the temperature to 375. This created bottoms that were baked a little more than the tops, but not burnt. Maybe it's because I don't use parchment paper.

Bake well and prosper!

No Recipe For You!

Do you guys remember the "Soup Nazi" from Seinfeld? Well, if you do, please read the title of this post with his accent.

I baked this weekend. Oh yes. But I can't share the recipe for my creations.

This is because I'm creating new recipes to enter into The Chocolate Adventure Contest. Or at least I am trying to create a new cupcake recipe to submit. Not sure yet if I am going to use my ideas from this weekend or not.

I CAN tell you that it has Scharffen Berger chocolate in it and that I used sweetened condensed milk as my adventure ingredient.

I felt like a "mad scientist" as I tried many variations on my idea for my cupcake. The end result of this round DID involve frosting, but that's all I can say. :) So, for now, enjoy the pictures!

UPDATE ON FALL

As you can see from the picture above, Fall is still happening. The trees in Central Park decided to change colors. Well, half of them did. The ones that did are beautiful!

Bake well and prosper!