Bulldogs - Cinnamon Bun Cookies

First let me apologize for the lack of the pictures for this post, the Bulldogs had a game on December 27th at 7am, and in my hurry to get cookies made, bags unpacked and find places for all the stuff that made its way back, the picture somehow got overlooked. I knew I wouldn't have a lot of time to bake anything as I was at my Parent's house for the holidays. I decided to try a slice and bake cookie - from the freezer. I made up the dough for these for these a couple weeks ago and had them sitting in my freezer. Then the night of the 26th I took them out, let them soften for about 10 minutes then sliced the log into cookies and baked.

The recipe came from The Recipe Girl, and only made some minor changes.

Freeze and Slice Cinnamon Bun Cookies (made about 3 dozen cookies)

Ingredients:
½ cup powdered sugar
¾ cup unsalted butter
1½ tsp vanilla extract
1½ cups all-purpose flour

1 large egg white
¼ cup packed brown sugar
1½ tsp ground cinnamon

Directions:
1. Prepare the dough by creaming together the sugar, butter and vanilla. Stir in the flour and chill the dough.
2. Once the dough is chilled, roll it out on a surface lightly dusted with powdered sugar to about 9x12 inches (no more than 1/4 inch thick).
3. Lightly whip the egg white with a fork until foamy. Brush it onto the rolled out dough (I didn't use all of the egg white).
4. Mix the brown sugar and cinnamon together then sprinkle and spread on the cookie dough. Roll the dough like you would a cinnamon bun or jelly roll.
5. Wrap the log in the saran wrap and freeze.

When ready to bake:
1. Take the dough out of the freezer and let warm for a couple of minutes (makes cutting the slices easier).
2. Slice the dough into about 1/4 inch slices.
3. Place slices on a cookie sheet and bake at 350F for about 12 minutes until middle is set.
4. Cool on a wire rack.

Reviews:
These were a delicious cookie, and everyone enjoyed them. It was nice the have them so easy to make the night before, and I am tempted to keep a roll or two at all times for surprise company. I didn't make the icing for it and I really don't think the cookies need it.

The Bulldogs:
They won their game, even with a backup of the backup goalie! I can't say more than that, as I stayed at home that morning for some much needed sleep after the holidays!


Read more: http://www.recipegirl.com/2008/12/11/cinnamon-bun-cookies/#ixzz0bClOOjH9

Christmas Presents make for a Busy New Year!

I guess word has made it around to my entire family that I spend a lot of time in the kitchen, and it showed this year with my presents. I can't wait to start using them, and they should keep me busy for the next few week at least!

First is the pasta roller and cutter set for my kitchen aid:




I have already tried this one out (who could wait) and the pasta turned out fantastic. It was so much easier than trying to hand roll and cut the pasta. However the pasta was a little thin for my taste, and I will be trying the thicker noodles soon, then on to making ravioli!

I also recieved a BeaterBlade for my Kitchen Aid, which I have heard great things about.



A cookbook that is going to result in lots of new cookies for the bulldogs.



Pie Weights! I now need to think of an excuse for needing cooked pie shells.


There were also some cake pans and cookie scoops in the pile:



This one looks exciting, and I doubt I will be able to hold out until Valentines to give it a try.



I hope to have some posts coming up on them soon. I will be making some lemon cookies for the bulldogs this weekend from the new cookbook.

Shepard's Pie

I am never a fan of mashed potatoes the next day, they seem to lose something with the storage, so instead of trying to eat my way through another plate of turkey dinner, after the holidays, I like to make something warm and comforting. I love shepard's pie in the winter, there is just something comforting about curling up with a plate when it is cold outside.

This is also great as it gets rid of extra gravy, mashed potatoes and vegetables from turkey dinner (which saves a lot of prep time).

My Shepard's pie

1 lb lean ground beef
2 stalks celery, chopped
1/2 onion chopped
1 cup frozen corn (if desired)
1-2 cup leftover carrots (or frozen mixed veggies)
Leftover gravy (or make some with a clubhouse mix)

Directions:
1. Brown the meat and then add the celery and onion until the meat is cooked. Add the vegetables and gravy, mix and pour into a 3 quart casserole dish.
2. Top with the mashed potatoes (you will want at least an inch or so on top of the meat mixture). Using a fork draw lines in the potatoes (this will allow them to crisp up while baking).
3. Bake at 350F for about 30 minutes.

Enjoy!

Reviews:
This turned out really well, and even using the clubhouse gravy (made with water) it wasn't too salty. It was also a great change after all the turkey!

Quick Turkey Pot Pie

Owen loves these, and insists on having them when we have turkey leftovers. I usually make a couple and store some in the freezer for later (when I am not so tired of turkey). This is the quick and simple way to make them, and it doesn't take long the through them together, but everyone seems to really like them! Owen took one to his work potluck and everyone enjoyed it.

Note that this recipe works well all year if you use chicken meat instead of turkey. You can cook a couple chicken breasts (and dice) are use leftovers from a roast chicken.

Turkey Pot Pie (makes 1 pie)
Ingredients:
Pie shell (for a double crust pie)
1 can cream soup (I usually use mushroom, but broccoli and chicken also work well)
Diced cooked turkey
Frozen veggie mix (or leftover veggies from turkey dinner)
Diced, cooked potatoes (optional)
shredded cheese (optional)

Directions:
1. In a bowl mix the cream soup, turkey, veggie mix, potatoes and cheese.
2. Roll out pie shell and line the pie plate. Pour in the filling and top with the top crust.
3. Pinch the edges together, and cut vents in the top of the pie ( I do 4 slits).
4. Bake at 350F for 25-30 minutes until the crust is cooked. (if you would like a golden pie top, brush with some oil or egg whites before baking).

Reviews:
Owen loves these and they get made with both turkey and chicken leftovers! It only takes a few minutes to pull together, which is great.

Fattigman

My Grandparents have made these cookies every Christmas for as long as I can remember. They are nice addition to all the sweets, as they aren't a really sweet cookie, and I love the Cardamom flavor!

One key to getting a fantastic cookie is using whole fresh Cardamom, ground just before using. Cardamom is a spice that tastes best when fresh, you can tell the differences in the cookies from those that are made with the ground stuff in the store and the fresh stuff. (the ground is good as well, the fresh just takes it over the top!)

Below is the recipe my grandparents gave me, I have added a few pictures just to make a few steps a little more clear.

Fattigman
12 egg yolks OR eight yolks +2 eggs
1 cup whipping cream
*1/2 tsp. salt
*2/3 to 3/4 cup sugar (3/4s is better)
*approximately 4 cups flour
(* sift together)
2 tsps ground cardamom

METHOD:
Beat eggs till thick.
Add sifted dry ingredients alternately with the cream.
Roll out fairly thin (like sugar cookies)
Cut dough in long strips, then in diamond shapes. (a pizza cutter works well)
Put a little cut in the centre of each cookie. To shape cookie (if you want) pull one corner through the cut in the centre.


Deep fry until golden colour.

Enjoy!

Leftovers!

So after cooking/ helping to cook 2 full turkey dinners this year, and eating more at friends house, I had to come up with some ideas for leftovers! We have been eating Turkey and turkey dinner leftovers all month, so we have come up with a list of our favorite ways to use up those leftovers.

Most of you are probably done with your leftovers, but I thought I would share (and I need a list somewhere I can find it next year). Hopefully I will get recipes up (I am busy typing them and the couple cookie recipes up now that I am home)

Dinner leftovers:
Shepard's pie (uses gravy, mashed potatoes and leftover veggies)

Turkey:
Turkey pot pie (the quick way)
Turkey stock
Turkey and dumplings

This week we are trying the last on my list - turkey chili!

Gingerbread - The Verdict!

Alright, I made 3 gingerbread recipes this year, made Owen eat and critique each one (tough job isn't it?).

The verdict is now in, and he prefers the flavors of Gingergread #2 from My Kitchen Cafe! While he thought the last batch was the perfect consistency and texture, they were just too mild.