Orange-Spice Oatmeal Raisin Cookies Hand dipped in White Chocolate

 Around these parts, no family gathering during the holidays is complete without these cookies.  My siblings don't care if I make it, as long as the cookies do.  I think I got the basics from a magazine about 12 years ago and then tweaked it to my liking because you know me, I can't just follow follow a recipe.

The secret to these cookies is making sure they have enough "body" to them before you bake them.  If they don't, they will spread out and not have enough character to hold together once you start dipping them in the white chocolate. I don't know how else to describe the certain je ne se qua the dough needs to have, but the texture should be more firm than the typical oatmeal cookie recipe.  Don't be afraid to add a couple of tablespoons of flour at the end, if needed.

Happy baking & love & all that stuff -

M.

(P.S. Pictures will follow, as soon as I can stand being in the kitchen again! Darn this "morning sickness" stuff).

Cast of characters:

1 1/2 c. raisins (or my new favorite, Craisins)
1 c. orange juice
1 c. butter, room temperature
1 ½ c. sugar
2 large eggs
¼ c. grated orange peel
1 t. cinnamon
½ t. cloves
2 1/2 c. all-purpose flour
2 t. baking soda
1 t. salt
3 c. rolled oats
16 oz. white chocolate baking chips
2 t. vegetable oil

Directions:

• Combine orange juice & raisins; let stand overnight.
• Cream butter & sugar together.
• Beat in eggs, orange peel, & spices until light and fluffy.
• Combine flour, baking soda, and salt; stir into butter mixture.
• Add raisins, any soaking liquid, and oats; mix well.
• Drop by rounded tablespoonfuls onto greased cookie sheets.
• Bake at 350 for 10-12 minutes.
• Cool completely on cooling racks.
• In a small, deep bowl, melt the white chocolate & oil (put in microwave for 2-3 minutes on LOW power, stirring once. If it needs longer, microwave in 1 minute intervals, stirring well between each one.)
• Dip one-third of the cool cookie into the white chocolate.
• Place on waxed paper-lined cookie sheets and chill until white chocolate is firm. Warning: the probability that several of these will go MIA before the rest are completed is fairly high. Plan accordingly.
  
• Makes about 3 dozen, depending on how many people have been snitching from the cookie dough bowl.

Parsely, sage, rosemary, & thyme's last hurrah

This is actually the beginnings to my chicken soup base. The herbs are from my little garden on the back porch - it is starting to get a bit cold for them at night and so I am trying to find ways to use them before too long.

I love those orange carrots! Ignore the chicken parts floating around...raw chicken is a necessary evil to make this delicious soup base.


A big fat pot on my small stove. Someday, I will have a 6-burner gas stove. But this is not that day and I will be grateful for the stove I do have.

More to come later....

Red Enchilada Sauce

5-6 Tbsp oil

1 large onion, diced

3-4 garlic cloves, minced

2 Tbsp mole sauce

2 Tbsp flour

2 Tbsp chipotle chili powder

4 cups chicken stock

3 6oz cans tomato paste

2 tsp dried oregano

2 tsp ground cumin

1 tsp salt

In a large saucepan heat oil and then sauté onion & garlic until soft. Stir in mole sauce until well combined. Add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chipotle powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out – you can then adjust seasonings at this point if needed.

Joanne's Magical Super-Fighting Germ Zapper Brew

I am not sure what to call this stuff and don't even know the origins of the recipe other than my friend Joanne brought me some of it while I was in the hospital with the Good Professor in 2007, suffering from one of the worst episodes of the influenza A I have ever had. The Professor ended up at Primary Children's Hospital and I was facing him being down there alone as Mr. Amazing Man was overseas at the time. After a few bowls of this magical brew, I was able to check myself out and go be with the Professor.

It's chock full of natural germ-killing ingredients and will help you get over a cold/flu faster than just about anything else that I have found. But a word of warning: While you might crave this when you are sick, it is pretty darn frightening when you aren't! But when you are sick...nothing soothes you better.

Ingredients:

• 3 cups chicken broth
• 1 large head of garlic, peeled (8-10 cloves)
• 1 med onion, peeled and roughly chopped
• 1 tsp parsley
• 1 tsp cilantro
• 1 tsp basil
• 1 tsp mint

Boil in a pot until onions and garlic are soft. Blend together with food processor until smooth. Add 1-2 tsp lemon juice.

Honey Dijon Dressing ~ I want to swim in your ocean

I use this recipe for just about everything: Chicken Cordon Bleu Pasta Salad, plain old green salads, baked potatoes, a dip for bread, drizzled over steamed veggies, just about anything that will sit still. Truth be told, I sometimes just eat it with a spoon. There - I admitted it out loud. If I could fill a pool with it, I just might swim around in it for a bit. All that mayo would be super conditioning for the hair, right? They might lock my up in a looney bin afterward, but I would taste nice.

Here are the cast of characters:

• 1 1/2 cups mayonnaise
• 1/2 c. olive oil
  
• 1/2 c. cup honey
• 1/4 c. grated pecorino romano (or parmesan) cheese
  
• 2 Tbs. Dijon mustard
• 2 Tbs. white balsamic vinegar (or just white vinegar though I truly do prefer the balsamic)
• 2 Tbs. chopped shallots
• 2 Tbs. chopped parsley
• 2 large garlic cloves, chopped
• 1 t. sea salt
• 1/2 t. fresh ground black pepper
  

Place all ingredients in food processor and blend until combined. Here's a picture of a double batch that I just made for the Chicken Cordon Bleu pasta salad I am making for the ward dinner tonight. Someone, get me some bread to dip in this stuff, stat! I happen to know there is a loaf of roasted garlic bread over there on the counter just waiting to be eaten.


Just look at those lovely specks of dijon mustard, shallots, and parsley! Those little pastas can't wait to go swimming in this stuff.


And just for your viewing pleasure, some Italian parsley goodness, straight from the garden less than 5 minutes before this picture was taken. *sigh* I love summer time.


Much love and belief -

M.

Big, Fat, Texas-Style Flour Tortillas

These babies are thick, hearty, and don't take smack-talk from nobody. If you are looking for the large, thin Sonoran variety of tortillas, these are definitely not the ones. (Don't get me wrong, I love those kind too. They just serve a different purpose, like for burritos or cheesy quesadillas). This recipe produces tortillas that can stand up to some serious fajita fixings or black bean dipping. Just make a bunch of them because they tend to disappear before they make it to the table.

Ingredients

• Two cups of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of sea salt
• 2 teaspoons of vegetable oil
• 3/4 cups of warm milk

Directions:

• Mix together the flour, baking powder, salt and oil.
• Slowly add the warm milk.
• Stir until a loose, sticky ball is formed.
• Knead for two minutes on a floured surface. Dough should be firm and soft. (I used my KitchenAid & kneaded it at 2 for 1 minute - it was perfect. If you want to knead it by hand, please go right ahead and do so. I won't think any less or more of you, I promise.)
• Place dough in a bowl and cover with a damp cloth for 20 minutes. Go do some laundry or empty the dishwasher or better yet, check your email.
  
• After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap & let them hang out for 10 minutes. (I can't believe I am actually admitting to the fact that I will weigh dough before breaking it apart, divide that number by 8, then weigh each ball before placing it on the plate to make sure they are all equal. I don't fuss if they are within 1-2 grams of what they should be but any more than that and they have to be fixed...it's the scientist in me.)
• After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter.
• In a dry iron skillet, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
• Keep cooked tortillas covered wrapped in a napkin until ready to eat.
• Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.

Makes eight tortillas. I always double the recipe so I have some to freeze for later. Just slip some waxed paper between each tortilla, wrap it tightly in saran wrap & then a freezer bag. They sure are handy to have around when Mom is to tired to make a real meal. Whip these babies out, wrap them in foil pop them in a 350 oven for a couple of minutes and you have the beginnings of a great meal.

Blooming Dutch Oven Bread

This is a recipe I originally found over at The Pioneer Woman. The bread is so delicious and so lovely, I had to include the recipe here. Next time I make it, I promise to get some good photos of it before we dig into it!

Dutch Oven Herb Bread

Ingredients:

1 teaspoon active or instant yeast

1 c. H20

About 4 cups all purpose flour
½ c. warm olive oil

¼ - 1/3 cup fresh chopped herbs

1 1/2 teaspoons salt (I prefer Redmond’s Sea Salt)

Kosher salt for sprinkling on top

Directions:

· Dissolve yeast in water & let proof for 10-15 minutes.

· Stir chopped herbs into warmed olive oil (this helps release the flavor of the herbs)

· Combine flour, salt, olive oil & herbs with yeast mixture & knead for 10 minutes.

· Cover dough & let it rise until double in size.

· When dough has doubled in size, punch down & knead lightly to redistribute yeast.

· Preheat oven to 450 degrees.

· Pour generous amount of olive oil in bottom of cast iron dutch oven & then place dough inside, turning once so it is covered in olive oil.

· Score the dough with a large, deep X so bread can “bloom” while baking.

· Drizzle with more olive oil & sprinkle with kosher salt.

· Bake for 30 minutes in preheated oven with lid on, then remove lid & finish off bread for another 15 or so minutes. Internal temp of dough should be about 200-210 degrees.