Cranberry-Walnut Chocolate Chip Cookies

Chocolate chip cookies are a classic and the recipe is always the same: flour, soda, salt, butter, sugar, brown sugar, egg and vanilla. And, of course, chocolate chips.





While most chocolate chip cookies include equal amounts of white and brown sugar, my Cranberry-Walnut Chocolate Chip Cookies are based on a recipe in Woman’s World (10/17/11) which uses more brown than white.

Plus, I like to add ingredients to cookies, so this time I chopped up some raw cranberries (I always keep a bag or two in the freezer) to add along with chopped walnuts.




Woman’s World directions say to sift the dry ingredients. As an alternative to sifters these days, many kitchens include whisks. Go for it, whisk the dry ingredients!




CRANBERRY-WALNUT CHOCOLATE CHIP COOKIES

Ingredients...

1-1/3 all-purpose white flour
1/2 teaspoon baking soda
1/2 teaspoon coarse or kosher salt
1/2 cup unsalted butter, softened
1/3 cup white, granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon pure vanilla extract
1 cup (6 ounces) bittersweet chocolate chips or chunks (substitute semi-sweet, if preferred)
1/2 c. raw cranberries, chopped
1/4 cup chopped walnuts (or other nut, if preferred)


Directions...

1. Preheat oven to 350-degrees Fahrenheit. Line baking sheets with parchment paper.
2. Sift or whisk together flour, baking soda and salt.
3. In another bowl, beat (medium speed) butter and both sugars until light and fluffy (about 2 minutes)
4. Beat egg and vanilla into sugar mixture.
5. Add flour mixture to sugar mixture. Beat on low just until blended.
6. Stir in chips, cranberries and nuts.
7. Drop tablespoon-size balls of dough 2-inches apart on baking sheets.
8. Bake 5 minutes then rotate pans.
9. Bake 8-10 minutes until edges are lightly golden.
10. Cool on pans on racks for 2 minutes.
11. Transfer to racks; cool completely

I realize these photos are a little dark, but here they are, the finished product-- Cranberry-Walnut Chocolate Chip Cookies. Every bite is a treat!







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Now... you remember my last post where you got a glimpse of my kitchen cupboards?

Last night, when I was finishing up washing dishes and straightening up the kitchen, I decided to take photos of my kitchen, particularly the counters so you can see how organized I am (not).

The thing is, it’s the way it works best for me in that itty-bitty kitchen.

I am the only dishwasher. The plastic bag is washed and drying, held to a cupboard door handle by clothespin. I pin up my rubber dishwashing gloves the same way to air dry them. That’s a plant-growing light on the back wall. I put it there so I can better see the dishes I am washing.




To the left of the stove is a catch-all corner. An electric kettle to heat water for my tea. A used tea tin to store homemade hot chocolate mix (with marshmallows!).




On the opposite side there is a see-through to my diningroom. A microwave with what used to be a mess on top now safely stored in a green basket. See the clothespin on the Kitchen Aid cover? That holds cooking notes or recipes when I need them. Beside it is a whiteboard with more cooking/cleaning notes. A glass of parsley from my garden. My exercise sheets and meds are on the counter as are my datebook and notes about what I’m to do the each day.








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Roasted Brussels Sprouts with Chicken and Pancetta

Roasted Brussels Sprouts with Chicken and Pancetta is another recipe based on one in Woman’s World magazine (November 21, 2011). I began reading WW a few months ago and mostly like it for the foods and the crossword puzzles. Crossword puzzles are supposed to be good for your brain as you get older. My aging brain can use all the help it can get!

I am truly a fan of Brussels Sprouts! They are one of my favorite veggies. And any vegetable that is roasted tastes 50% better than something boiled, steamed or microwaved.

I added chicken to the original recipe, just because I happened to have a small piece of it to be used up. It was a good decision.

WW created the recipe to serve 8. I halved it since it’s just me at the table. After several days of Brussels Sprouts, I had eaten it all and was thoroughly satisfied.





ROASTED BRUSSELS SPROUTS WITH CHICKEN AND PANCETTA
(Serves 4)

Ingredients...
2 medium leeks, white and light green parts only
2 tablespoons butter
1 pound fresh Brussels sprouts
4 ounces chicken tenders
2 ounces pancetta, diced (about 1/2 cup)
1/8 teaspoon each salt and pepper
1 tablespoon extra virgin olive oil (EVOO)
1/4 cup sweetened, dried cranberries



Directions...
(I like to prep my ingredients before preheating the oven. Your best bet is to read through the recipe and estimate how long prepping will take compared to how long it will take your oven to preheat.

1. Preheat oven to 425-degrees Fahrenheit.

2. Cut each leek in half, lengthwise, then cut each half into 1-inch wide pieces. Wash leeks in a bowl of water, changing the water several times. Drain thoroughly and pat dry with a paper towel.

3. Cut the hard end off each Brussels sprout and remove 1-2 outer leaves.

4. Cut chicken into bite-sized pieces. The pancetta is often sold in diced form; if not, this is the time to dice it.

5. In medium skillet, melt butter over low heat, then transfer to a large bowl.

6. Add remaining ingredients EXCEPT CRANBERRIES to butter in bowl. Stir to thoroughly coat all ingredients.

7. Spread in single layer in an ungreased jellyroll pan.


8. Roast 20 minutes, then stir. Roast approximately 5 minutes more, or until sprouts are browned and pancetta is cooked through.

9. Remove from oven, sprinkle with cranberries and spoon into serving bowl.

To me this was a complete meal. If you are a family of 3 or four, you might want to add more chicken.



Absolutely delicious!


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APPLE ALMOND CAKE

Fall is in the air and so is the aroma of apples, fresh and cooked. It’s the time of year to head to apple farms and pick your own. Then, when you realize you’ve picked way too many, you’ll be looking for new ways to use your abundance of these juicy fruits.

Apple Almond Cake is based on an Apple Cake recipe I found in Woman’s World’s 10/10/11 issue. I picked up a copy of the magazine as soon as I stepped into Wegmans and stood there leafing through the recipes hoping to find one that would inspire me.

I ended up buying ingredients for the Apple Cake and the Chocolate Chip Cookies recipes I found in Woman’s World. I followed the Apple Cake pretty much as directed, with one notable exception. This recipe contains almond extract and slivered almonds, so I decided it was more fitting to present it as Apple Almond Cake.

(Look for the Chocolate Chip Cookies which I intend to refer to as Chocolate Chip-Cranberry Cookies in an upcoming blog entry. Yes, raw cranberries are finally in the produce section! I always buy a couple of bags and throw them in the freezer.)


CLICK ON ANY PHOTO TO SEE AN ENLARGED VERSION.



INGREDIENTS
--from Woman’s World 10/10/11

4 Gala apples, peeled, cored, halves thinly sliced
1-1/2 Heart Smart Bisquick
1/2 cup sugar
1/2 cup buttermilk
2 egg whites
1/4 tsp. almond extract
1 tablespoon butter, melted
2 tablespoons sliced natural almonds
2 tablespoons apple jelly, melted


DIRECTIONS

1. Preheat oven to 350-degrees Fahrenheit.
2. Coat 9” tart pan with removable bottom with cooking spray.
...I used a 9” ceramic tart pan and after spraying it with cooking spray, I lined it with parchment paper and sprayed the parchment.
3. Peel, core and halve apples, cut into thin slices, keeping slices together in shape of apple half.
...I found it was easier for me to halve the apples, then core them.


4. In large bowl, combine Bisquick and sugar; whisk in buttermilk, egg whites and extract.


5. Top with sliced apple halves trimming to fit if necessary.
...My apples were small so there was no need to trim. I could have spread them out.


6. Brush with melted butter. Bake 30 minutes.
7. Sprinkle with sliced almonds. Bake 10 minutes or until golden and toothpick inserted into center comes out clean.
8. Cool completely on rack. Brush with apple jelly.
...I placed the apple jelly in a small microwave safe dish and nuked it for about 10 seconds, then stirred.


9. To remove side of pan before serving, run knife around edge of cake to loosen.

Every time I’ve used buttermilk in a recipe that calls for small amounts such as this one does, I end up throwing out the rest of the quart of buttermilk. Recently I read that buttermilk can be frozen, so I sprayed plastic ice cube trays and poured the buttermilk in them. Each “cube” is equal to just under 1/8 cup. Once they were frozen, I placed them in freezer bags for future use.

I sampled the Gala apples -- which I purchased at the grocery store -- and found that they were bland but stayed with the recipe. Next time, I think I’ll sprinkle them with lemon juice (which will also keep them from turning brown) and a cinnamon-sugar mixture.

Another variation I want to try is making this an Upside-Down Apple Almond Cake, sprinkling the bottom of the pan with cinnamon red hots (and the almonds) and placing the apples in the bottom in a some kind of pattern. As it was, I could have skipped the parchment and simply served the tart in the pan. Or is removing it from the pan what makes it a tart?



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