Saturday Preview: 12 Days of Cookies Teaser Recipe

Lebkuchen 
(German Gingerbread Cookies):
The 12 Days of Cookies technically begins tomorrow, but since I'm really excited to share some more Christmas Cookie Recipes I'm going to sneak you a teaser recipe.  I found this one on the Lottie + Doof Blog, and they look so yummy.  Here's what she says about them:

"This recipe produces a round cake-like cookie with slightly crisp edges, full of spice and chopped nuts. It is topped with a simple glaze that adds a finishing sweetness. The citrus in the dough really helps to keep these fresh and bright despite the intense flavors. I love them. They are also such a breeze to make. You can make the dough in advance and keep it refrigerated for up to 24 hours or form it into balls, freeze on cookie sheets, and then place frozen cookies in zip-lock bags until ready to bake."

Ingredients:
6 oz unblanched hazelnuts , toasted and cooled (about 1 1/4 cups)
6 oz unblanched whole almonds , toasted and cooled (about 1 cup)
3/4  cup granulated sugar (5 1/4 ounces)
1 1/2 teaspoons ground cinnamon
1/2  teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
3 tablespoons grated zest from 3 oranges
2 tablespoons grated zest from 2 lemons
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
2 tablespoons Dutch-processed cocoa
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter , softened
3/4 cup light brown sugar (5 1/4 ounces)
4 large eggs
1 teaspoon vanilla extract

Glaze:
1 3/4 cups confectioners’ sugar (7 oz)
1/4 cup whole milk

Directions:
For the cookies: Heat the oven to 350 °F. Line two baking sheets with parchment paper. Process toasted nuts, granulated sugar, cinnamon, cardamom, and nutmeg in a food processor to a fine meal, 30 to 60 seconds, stopping and scraping the sides as needed. Add the orange and lemon zest, and continue to process until combined, about 15 seconds; set aside.

In a small bowl, whisk together the flour, cocoa, and salt; set aside. In a large bowl, beat the butter and brown sugar together using an electric mixer at medium speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs and vanilla, and continue to mix until incorporated. Add the flour mixture and continue to mix until combined, about 1 minute. Add the ground nut mixture and continue to mix until evenly combined.

Portion 2-tablespoon-sized mounds of dough (you can use a small ice cream scoop), spaced about 1 1/2 inches apart, onto the baking sheets (each sheet should hold about 10 cookies and you should have enough dough left for another sheet of cookies).

Bake the cookies until the edges are firm and the tops are puffed with tiny cracks, 13 to 18 minutes, rotating and switching the sheets halfway through the baking time. Set the cookies aside to cool on the baking sheets until set, about 5 minutes, then transfer the cookies to a wire rack to cool completely. Reline one of the baking sheets with parchment paper, portion out the remaining dough into cookies, and bake as directed.

For the glaze: When the cookies are cool, whisk the confectioners’ sugar and milk together in a medium bowl until smooth and incorporated. (If the glaze begins to dry out as it sits, add water, 1 teaspoon at a time, to loosen.) Using a pastry brush, brush a thin layer of the glaze over the tops of the cookies, and let sit until the glaze has set, about 10 minutes.

Spiced Blueberry Syrup

Recipe from Better Homes & Gardens

Ingredients:
1 cup maple syrup
2 cups blueberries, fresh or frozen ground cinnamon

Directions:
Heat together 1 cup maple syrup, 2 cups fresh or frozen blueberries, and a dash of ground cinnamon. If desired, mash berries slightly. Makes 3 cups.

Blueberry Cardamom Cheesecake

I haven't tried this recipe, but these little guys look so cute I couldn't resist sharing for this week's Blueberry Tuesday recipe.  Another thing I like about this recipe from Green Chef Heather Pace, is that it is entirely made with healthy ingredients.  I'll be trying this one soon.  Let me know what you think.

Ingredients:
For the Crust:
1 cup walnuts
2/3 cup pitted, packed dates

For the Filling:
3 cups blueberries
1 1/2 cups cashews
1/2 cup pure maple syrup
2 tablespoon lemon juice
2 teaspoons ground cardamom
1/2 teaspoon pure vanilla extract
pinch of salt
6 tablespoon melted cacao butter

Directions:
For the crust:
1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into pans of choice. I used mini silicone muffin cups. Set aside.

For the filling:
1. In a blender, combine all but the cacao butter, until completely smooth and creamy.
2. Add the butter and blend again to incorporate.
3. Pour the mixture over the crust(s)
4. Chill in the fridge or freezer until firm. Since the freezer means less chilling time, I prefer it.
5. Garnish with blueberries, edible flowers, or any other garnish of your choice.

Oatmeal-Whole Wheat Blueberry Muffins

Recipe from Betty Crocker

"Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot." 








Ingredients:
1 cup buttermilk
1 cup old-fashioned oats
1/3 cup vegetable oil
1/2 cup packed brown sugar
1 egg
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

• 1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• 2In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• 3Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Blueberry Almond Bars

Recipe from Midwest Living

Ingredients: Makes 16 bars

½ cup butter or margarine

1  12-oz package (2 cups)  white baking pieces

2    eggs, slightly beaten

1/2  cup  sugar

1/2  to 1 teaspoon  almond extract

1  cup  all-purpose flour

1/2  teaspoon  salt

1/2  cup  blueberry jam

1/4  cup  sliced almonds

Directions: 
Preheat Oven to 325 F.  In a small saucepan, melt butter over low heat. Remove from heat. Add 1 cup of the baking pieces (do not stir). Set aside. Grease a 9x9x2-inch baking pan. Set aside.  In a medium mixing bowl, combine eggs and sugar. Add butter mixture to egg mixture; stir just until combined. Stir in almond extract.

In a small bowl, stir together the flour and salt. Add flour mixture to egg mixture; stir just until combined. Spread half of the batter into prepared pan. Bake in a 325 degree F oven for 15 to 20 minutes or until edges are lightly browned. Remove from oven.

Meanwhile, in a small saucepan, melt jam over low heat, stirring occasionally. Spread melted jam evenly over warm crust. Stir the remaining 1 cup of baking pieces into the remaining batter. Drop the batter in small mounds onto the jam filling. Sprinkle with almonds.  Bake about 35 minutes more or until a toothpick inserted near the center comes out clean and top is lightly browned. Cool on a wire rack. Cut into bars. 

Nutrition Information:

Per serving: Calories 277, Total Fat 14 g, Saturated Fat 9 g, Cholesterol 43 mg, Sodium 176 mg, Carbohydrate 33 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet

Pumpkin Baked Oatmeal

Tried my hand at baked oatmeal this morning, and I came across this recipe after I mixed up my own recipe.  I think I will try this recipe next time.  It sounds very good, but I think I'll skip the cranberries.  If you have any left over, it reheats well in the microwave for busy weekday mornings.  Try replacing the cranberries, pumpkin, and pumpkin pie spice with chopped apple, applesauce, and allspice.


Ingredients:2 3/4 cups old-fashioned oats or 5-grain blend
1/4 cup brown sugar, packed
3/4 cup raisins
1/2 cup dried cranberries
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
3 cups plain soy milk (or dairy milk)
2 beaten eggs
1 Tbs vanilla
1/2 cup chopped nuts

Directions:
Combine oats, sugar, dried fruits, spices, and salt in large bowl. Combine remaining ingredients in medium bowl, then add to large bowl and stir until well blended. Pour mixture, which will be very runny, into an 8×8 inch, glass baking dish. Sprinkle nuts on top. Bake at 350 degrees for 50-60 minutes until center is set and firm. Serve warm. Makes 6 servings.

Butternut Squash & Parmesan Bread Pudding

Recipe from Cooking Light

Butternut Squash is in season.  I found a few of these lovelies at my grocery store on Saturday.  I really love Butternut Squash in Chicken and Thyme Soup.  I'll have to post that recipe for you one day this fall.  ;)  It's a very cozy soup for a chilly day; this casserole also looks like a great recipe for crisp weather.  Try pairing it with a side of sauteed kale greens.  Enjoy!




Ingredients:
3 cups (1/2-inch) cubed peeled butternut squash
Cooking spray
1/2 teaspoon salt, divided
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
2 cups 1% low-fat milk
1 cup (4 oz) grated fresh Parmigiano-Reggiano cheese, divided
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
3 large eggs
2 large egg whites
8 oz (1-inch) cubed day-old French bread (about 9 cups)

Directions:  Preheat oven to 400°.
Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.

Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.