November 29, 2012

Peppermint Bark Cookies

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Oh, these are some yummy cookies!  Crispy outsides, chewy insides....and they stay that way for at least 5 days.  I haven't eaten one yet today but I bet they are still the same today too!  The recipe came from the back of the Trader Joe's Peppermint Bark Pieces bag.  I have to say that I have fallen in love with Trader Joe's.  The store is close by to where I work so I have spent many lunch breaks browsing the store.  I haven't bought anything from there yet that we don't love.

These are a definite keeper for your cookie list!  I sprinkled a little grey sea salts on top of some of the cookies and it gave them that extra special bite every once and a while.  I just love sweet and salt don't you?

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Peppermint Bark Cookies
A chocolate cookie with Trader Joe's Peppermint Bark Chips....irresistible!
  • 1/2 cup butter, softened
  • 1-1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 1-3/4 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 cup coca powder
  • 1-9 oz bag Trader Joe's Peppermint Bark Baking Bits
Preheat oven to 350 degrees F.  Cream butter, sugar, and brown sugar until completely blended.  Beat in one egg at a time until well blended.  Stir in vanilla.  In a separate bowl, combine flour, baking powder, salt, and cocoa.  Add the dry ingredients to the butter mixture, beating until completely blended.  Fold in the Peppermint Bark Baking Bits.  Drop dough by rounded tablespoonsfuls onto a parchment lined baking sheet about 3 inches apart.  Bake 12=14 minutes (mine took 12).  Transfer to a wire rack to cool.  Recipe stated that it made approximately 12 cookies.  I used my small cookie scoop and got 36 cookies.
Prep time: Cook time: Total time: Yield:

November 28, 2012

Savory Corn Crumble with Butternut Squash, Spinach and Feta

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Fall brings us wonderful, wonderful foods and one of Grumpy and my very favorites is butternut squash.  I don't think I could ever get sick of it and I totally crave it - not just in the fall, but all year long.  Before we get full swing into December and all the holiday sweets that start flowing from our blogs, I want to share with you this wonderful recipe from Ivory of Kopiaste.  It is a filling flavored with butternut squash, spinach and feta topped with a delicious crispy corn crumble.  Yummy is the word people!

This recipe is going to be a keeper around here (Grumpy is also a big fan of spinach!).  Check out Ivy's recipe below.  It might sound like a lot by the title, but it really is very simple to put together and I believe that you will not regret trying this one out!

Savoury Cornmeal Crumble with Butternut Squash, Spinach and Feta, recipe by Ivy

Images and recipie from Ivy at Kopiaste

Preparation time: 30 minutes
Baking time: 1 hour
Serves: 1 baking tin 35 x 25 cm (about 12 pieces)


1 kilo (2.20 lbs) butternut Squash, grated
½ kilo (1.10 lbs) spinach, squeezed
½ cup olive oil
2 eggs
500 (1.10 lbs) grams feta, crumbled
½ cup parsley, finely chopped
½ cup fennel fronds, finely chopped
Salt (with caution) and freshly grated black pepper
A pinch of cumin

700 grams (1.54 lbs) corn meal
1 cup extra virgin olive oil
200 ml Greek yoghturt 2%
4 eggs
1 tbsp salt

Additional ingredients:
3 tbsp margarine divided (to grease the baking tin and to add on top)

Grate the pumpkin and mix all the filling ingredients.
In a large bowl add the crumble ingredients and mix using your hand until the ingredients are well blended to form the crumble. If you still see corn meal, add more olive oil, if necessary.
Grease a 35 x 25 cm baking tin with 2 tbsp margarine. Add half of the crumble on the baking tin.
Add the filling on top and sprinkle the remaining crumble on top of the filling.
Add the remaining margarine in small pieces scattered all over the baking tin.
Preheat oven to 180o C / 350o F and bake for about 1 hour or until the crumble is golden on top.

Serve as a main dish, a side dish or a snack.

November 25, 2012

Chicken with Garlic Sauce - 8 WW Points Plus

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It didn't hit me until the day after Thanksgiving that we didn't have any leftovers!  Too funny really.  This was the first year I didn't have a small turkey to make at home for ourselves since we have been going to my Aunt's for Thanksgiving.  It was pretty sad when Grumpy and I were both craving leftovers and we didn't have any!  However, I did not rush right out and buy us a turkey, although I will make us a turkey dinner before this year is over with.  We ended up getting together with some neighbors the day after and had pizza delivered instead.  :)
I spent the morning trying to figure out what I could make for dinner last evening.  I wanted something comforting and yummy, but not hard on the waistline.  I found several recipes on but finally went with one from Taste of Home.  I used all chicken broth instead of wine and fresh thyme instead of rosemary.  I also had my own dried sage that my mom had given me and I rubbed my own sage.  I went with a little more the 1/4 teaspoon of red pepper flakes....just because.  :)

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Chicken with Garlic Sauce
1 serving = 1 chicken breast half with 5 tablespoons sauce
8 WW Points Plus per serving

  • 3 tablespoons all-purpose flour, divided
  • 1-1/2 teaspoons minced fresh thyme
  • 1-1/2 teaspoons rubbed sage
  • 3/4 teaspoons salt
  • 1/2 teaspoon fresh ground pepper
  • 4 - (1-1/2 pounds) boneless skinless chicken breast halves
  • 2 tablespoons olive oil, divided
  • 20 garlic cloves, halved lengthwise
  • 1/2 cup chopped onion
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cup reduced-sodium chicken broth
  • 1 tablespoon butter, melted
  • 3 tablespoon minced fresh parsley
In large resealable bag, combine 2 tablespoons flour, thyme, sage, salt and pepper.  Add chicken, seal bag, and shake to coat.  In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side.  Transfer chicken to 8-in square baking dish coated with cooking spray.  Bake, uncovered, at 325 for 15 minutes.

While chicken is in the oven, in the same skillet, saute the garlic, onion, and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes.  Stir in 1/4 cup chicken broth and bring to a boil.  Simmer until broth is reduced by half, about 2-3 minutes.

Stir in remaining chicken broth and bring to a boil.  Simmer until broth is reduced by half, about 7-8 minutes.  Remove from heat.Combine butter and remaining flour.  Whisk into skillet.  Return to heat and bring to a boil and stir for 1-2 minutes or until sauce thickens.  Serve warm over chicken breasts.  Sprinkle with parsley.

Prep time: Cook time: Total time: Yield: 4 servings

November 24, 2012

Pistachio Fingers

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Recently I posted a revised version of the Starbuck's Cranberry Bliss Bars using dried hibiscus flower that I received from Oh Nuts!.  I also received roasted, unsalted pisatchio's from them and I knew I was going to make a cookie that would include them.  This cookie turned out great - its a great coffee/tea cookie and were oh so yummy!  I actually used the pistachio to decorate the top, I didn't put them in the cookie itself.  I wanted to use flavors that I thought went well with pistachio, and my thoughts were cherry and white chocolate.
I went digging in the liquor cabinet and found some Cherry Brandy.  Bingo :-)  I had just bought some white chocolate chips from Trader Joes (man, do I EVER love that place!) and decided I would use them as part of the drizzle top.  I promptly set Grumpy off to the woods on Thanksgiving morning and went to work in the kitchen.
These are crisp, not hard, and Grumpy actually loved them!  He's not much of a crunchy cookie eater, but he ate more than one which tells me they were a success.  I took these to my Aunt's house for Thanksgiving Dinner and my cousin Gregg proclaimed them very good and he asked me a couple of times how I made them.  So, for you Gregg and for Oh Nuts! I am submitting this recipe and I hope you will make them for your lovely Erin!  ;-)

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Pistachio Fingers
recipe adapted from Lemon-White Chocolate Cookies in Food Network Magazine.
  • 1-3/4 cups all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, at room temperature
  • 1 cup sugar
  • 2 tablespoons extra virgin olive oil
  • 1 large egg
  • 1 large egg yolk
  • 3 tablespoons cherry brandy
  • 1/2 teaspoon vanilla extract
  • 1   lime, juiced
  • zest of 1 lime
  • 1/2 cup white chocolate chips
  • 1 tablespoon cherry brandy
  • 1/3 cup crushed pistachios
Whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl.  In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.Whisk olive oil, whole egg, egg yolk, cherry brandy, vanilla, lime juice and zest in a large liquid measuring cup. Add to the butter mixture and beat on medium speed until smooth.  Reduce mixer speed to low and add the flour mixture.  Beat until just combined.  Cover dough with wrap and chill 30 minutes.  Pre-heat oven to 350 degrees.  Line baking sheets with parchment paper.  Roll the dough into 2-inch long by 1/2 inch thick logs; arrange about 2 inches apart on the baking sheets.  Bake in batches until golden brown around the edges, about 15 minutes.  Rotate sheets halfway through.  Cool slightly on cookie sheet before transferring to rack to complete cooling.To top cookies, melt white chocolate in microwave with cherry brandy - 30 seconds.  Stir until chocolate is melted.  If not fully melted, microwave at 10 second intervals.  You should not need more than 40 seconds.  Drizzle cookies with chocolate mixture and sprinkle with pistachios.  let set at room temperature.
Prep time: Cook time: Total time: Yield: 48 cookies

November 23, 2012

Sweet Dinner Rolls

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The only time I really attempt to make dinner rolls is during the holidays or a special family dinner.  Growing up, my Mom and my Aunt Marlene made the most awesome dinner rolls.  I remember watching my mom scald the milk on the stove and putting the butter in the hot milk to let it melt and then she would let it get down to a temperature that would not kill the yeast.  I also remember watching her put the yeast in warm water with a little sugar to "proof" it.  Things have changed since those days.

November 21, 2012

Bliss Bars - revised!

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My post on Starbuck's Cranberry Bliss Bars always seems to head towards the top 10 recipes right about this time of year.  Since I've been noticing traffic starting to gravitate to that post, I have had the urge to make these bars again.  However, when I made them, I made some changes that worked quite well in my opinion!

Today there will be very few people at work.  The last few weeks have been so busy that while the time flew by, the stress was high.  I'm the person at work that people might get sick of seeing around....since I am the one who seems to create work for my colleagues, so, I have to keep them happy and show my appreciation when after weeks like these last few come around and I suffer very little complaint and not many of them give me a hard time for creating so much work for them.  Last night was my first night of being home and not being stressed and I actually had the energy to make these bars.     Out of appreciation for all my co-workers, today I am giving them this treat.  Grumpy will get one (since he made such a big ordeal over me not allowing him one last night - they weren't ready yet!) and I will give a couple to my Cousin Dustin who has been taking care of my car issues for me.

My changes to the recipe this time were fairly simple.  I used Dried Hibiscus Flower that I received from my contact at Oh Nuts.  This is a great substitute for dried cranberries!  It doesn't have that strong tang of cranberry, so if you don't like that, you can use this and still get the "bliss" look!  I also was out of cream cheese but had a tub of mascarpone in the fridge so I used that.  I left out the lemon juice in the frosting and subbed almond extract for vanilla.  These are yummy and pretty and its that time of year to start thinking about making them!  So what are you waiting for?  :)

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New Bliss Bars
Same basic recipe but slight changes of flavoring and the surprise ingredient instead of cranberries?  Dried Hisbiscus Flower!
  • 1 cup unsalted butter, softened
  • 1-1/2 cups light brown sugar, packed
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-1/2 cups flour
  • 3/4 cup dried hisbiscus flower, diced
  • 1/2 cup white chocolate chunks
  • Frosting:
  • 4 ounces marscapone cheese
  • 3 cups powdered sugar
  • 1/2 teaspoon almond extract
  • 1 tablespoon almond milk
  • Drizzle:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon almond extract
  • 2 tablespoons solid shortening (like Crisco), melted
  • Toppings:
  • Dried Hisbiscus Flower, chopped
  • White Chocolate Chunks

Preheat oven to 350°F.

Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in baking powder and flour until smooth. Mix 3/4 cup diced dried hibiscus and white chocolate into the batter by hand. Pour batter into parchment paper lined 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.

Make frosting by combining softened marscapone cheese, 3 cups powdered sugar, almond milk and almond extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.

Sprinkle diced hibiscus flower and some more white chocolate pieces over the frosting on the cake.

Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cake in a sweeping motion (I use a sandwich bag with one corner tip cut to create a small opening).

Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices. I then cut each triangle in half again to get 32 pieces.

Prep time: Cook time: Total time: Yield: 32

November 19, 2012

Roasted Asparagus and Mushrooms

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I love the earthy tastes of mushrooms and asparagus.  Put them together and roast them in the oven, and you have an awesome side dish for Thanksgiving!  Mushrooms have always been a favorite of mine.  Asparagus was not a favorite until I became an adult.  Probably because all I ever had for asparagus as a kid was the canned mushy stuff!

This month, one recipe we are making as part of the Allrecipes Allstar Program is Quick and Flavorful Vegetables.  This recipe calls for the new Swanson Flavor Boost packet to be stirred into your vegetables once they are cooked.  If you haven't tried this product, I am happy to inform you that it is worth the $1.99 you pay for the box.  I will definitely keep spares of the flavor booster around for future use!

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Roasted Asparagus and Mushrooms
Roasted veggies with a flavor boost provided by Swanson's Flavor Boost product.
  • 1 lb Asparagus
  • 8 oz Button Mushrooms
  • 2 sprigs fresh thyme
  • 2 tablespoons Olive Oil
  • 2 packets Swanson Vegetable Flavor Boost Packets

Clean and chop asparagus and mushrooms. To clean mushrooms, dampen a paper towel and brush dirt off. To prep asparagus, snap off tough ends of stalk. Rinse, pat dry, and chop into 1" pieces. Quarter Mushrooms and place in roasting pan with asparagus, olive oil, and fresh thyme.

Roast in oven 15-20 minutes or until mushrooms have lost their water and asparagus is tender.

Remove from oven and stir in flavor packets. Serve.
Prep time: Cook time: Total time: Yield: 6

Some other great side dishes you might enjoy!
Laura, Good Not Perfect:  Maple Glazed Carrots
Marion, Our Life Tastes Good:  Roasted Parmesean Garlic Cauliflower
Michele, Flavor Mosaic:  Oven Roasted Aspagagus
Renee, Renee's Kitchen Adventures:  Oven Roasted Brussels Sprouts with Maple Balsamic Glaze

Disclaimer  I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with received from advertiser are only used for experienced-based reviews on The Life and Love of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are purely the solely my own.

November 18, 2012

Blondies with Dark Chocolate, Walnuts, and Grey Sea Salts

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If your looking for something to serve over the upcoming holidays that is quick and easy to make, and so delicious that people won't be able to stop eating, then look no more.  I have found the treat for you!  A blondie with a little dark chocolate, crunchy walnuts, and touch of grey sea salt is the perfect fix for a chewy craving hit with chocolate, crunch, and salt!

I can't tell you the last time I made a blondie.  I know its been forever!  Now I wonder why I waited so long to make them again because I will definitely be keeping this as a recipe that works for gifts and shipping!

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Blondies with Dark Chocolate, Walnuts, and Grey Sea Salts
Recipe found in a small flyer included in Food Network's Magazine "Brownies - 50 ways"
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2 large eggs
  • 2 tablespoons bourbon
  • 2 teaspoons vanilla
  • 1-1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 1/2 cup chopped walnuts
  • grey sea salts

Whisk melted butter and brown sugar in a bowl. Whisk in eggs, bourbon (optional), and vanilla.
In a separate bowl, whisk flour, baking powder, and salt. Fold into egg/butter mixture. Fold in chocolate chips and walnuts. Sprinkle with grey sea salts. Bake in 325 oven for 40-45 minutes.
Prep time: Cook time: Total time: Yield: 24 brownies

The Best Thanksgiving Ever

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I like to think that every Thanksgiving could be the best one ever.  This month, as part of the Allrecipes AllStar Program, sponsored by Better Homes and Gardens and Campbell's, we are creating pinterest boards called Best Thanksgiving Ever.  I would be delighted should you decide to follow this particular board!  There you will find pins for food and decorating ideas pertaining to the Thanksgiving holiday.

When I think about Thanksgiving, I have memories come back from when I was a child.  I think the best Thanksgiving I ever had was when my boys were little - Christopher wasn't quite a year old yet.  It was 1987.  We spent Thanksgiving day with my parents on the farm.  Nanny, Poppy, my Great Aunt Helga, Aunt Ann & her family and Aunt Marlene and her family as well as my Uncle David were there.  The best memory of that day wasn't necessarily the food, but the family time.  My Aunt Ann brought her guitar and her son Dustin and she lead us out singing Christmas carols after the dinner was all over with and clean up was done.  I will never forget - and this is my most favorite memory of her - my Great Aunt Helga, my Nanny's sister, was having a jolly good old time singing those Christmas Carols and was slapping her leg along with the beat of the music.  I can see her happy smile.  I also think that was the year that my Uncle David had been made Chief of Police.  I remember him pulling his badge out and saying he was "Chief of all police in Gouverneur!"
Above is my Poppy back in the 80's trimming the turkey and my Daddy trimming the turkey in 2008 (ish).  There is something about the holidays and the men having the job of trimming the turkey in my family!

I have many memories of Thanksgiving times....because I'm OLD now.  :)  Almost half a century!  ha ha.  In any case, I can't say that I have had any bad thanksgiving memories but one sad one.  My first thanksgiving without my children nearby.  Since we moved to Albany area, last couple of years we have been going to my Aunt Ann's house and I look forward to going there again this year.  Unfortunately this year my thanksgiving won't be with either of my children.  I do have Christmas to look forward to as I will get to see Justin.  Christopher's job is too new to take vacation time to come home this year.  His mom will have to make time to go see him after the new year.

I'm thankful.  Thankful that I have a wonderfully annoying husband who really does love me despite his grumpiness.  Thankful that I have two healthy and happy children and one beautiful daughter-in-law.  Thankful that I still have both of my parents and thankful for the extended family that I have to enjoy and share good times with.  I guess when it is all said and done, the best Thanksgiving Ever is when you are surrounded with those you love.

What was YOUR Best Thanksgiving Ever?

Visit the links below for ideas on how to make this your best thanksgiving ever memories even more special!
Grumpy's Honeybunch Best Thanksgiving Ever Pinterest Board
AR and BHG Best Thanksgiving Ever Pinterest Board
Best Thanksgiving Ever Facebook Page

Other Thanksgiving Posts:

A Heart full of love can sometimes make you cry (2010)
Memories of past and wishing you a Happy Thanksgiving in 2009

Disclaimer  I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are solely my own.

November 15, 2012

Cookies and Fudge and a Happy Birthday my Friend!

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Happy Birthday Katrina!
Today's post is a very special post for a very special friend.  Not too long ago Katrina of "Baking and Boy's" hosted an online surprise birthday party for me.  This shows me what a thoughtful and kind person she is.  What's more special, is I feel this real kindred spirit with Katrina - and we have never met.  I really do hope we get to meet on this earth, but if we don't I sure look forward to spending time with her in the new one!
Last week our mutual friend Suzanne of "Thru the Bugs on my Windshield" (don't you LOVE that blog name?!) contacted me to see if we would be interested in doing something for Katrina's birthday.  We agreed to make something, ship it to her, and blog about it on her birthday.  So.....Here is to YOU Katrina!  This is your special day and I hope we made it even more special by sending you something tangible (and edible, and not to forget - chocolate!)

Katrina blogs over at Baking and Boys.  Way back in the beginning of my blogging days when I met Katrina, it was through Baking with Dorie.  The fact we were both passionate about baking and she had boys was what attracted me to her blog....along with all those goodies she has on there!  If you love to bake and you haven't been to her blog, then its a definite visit you need to make, and make often :)
If you know anything about me, then you know I love to cook and bake for others.  It is part of the reason I blog.  You also know that I am not a candy maker.  I can make it, am not always super successful with it, but have had better luck recently.  I also only make candy for very super special people.  I made Justin Pumpkin Fudge and Christopher Candy Corn Fudge this fall - that is more candy than I have made in a few years.
I decided there was another person who was special and precious enough to me in my heart to have homemade fudge, and that was Katrina.  I also decided to make her my own very favorite recipe which also has a special spot in my heart because it is my Nanny's recipe, not to mention it's been on my top 10 recipes on this blog for a long time now.
I made this fudge at 4 AM.  No surprise to many of you who know me.  Another morning labor of love.  I just hope it had set up enough.  I didn't have a lot of time and needed to ship that fudge out that day!  I hope everything arrived to her in good condition! (You can text me when you get the package today!)

I figured since Katrina is another foodie blogger I figured that even though it was her birthday, that she wouldn't mind if I sent her holiday themed food.   The Oreo recipe was found on My Kitchen Addiction, a recipe shared with me by a young co-worker who made them herself and shared them with us at the office.  I had such a hard time resisting them that I knew I had to make them.  Since I could not leave them alone, I knew making them and sending them to Katrina was the thing to do.  I know Katrina loves chocolate and I know she is not adverse to mint.  So when I made the filling I used peppermint flavor instead of vanilla in the cream.

Follow the link to:
Suzanne's post for Katrina's Birthday
Oreo Cookies.
Nanny's Brown Sugar Fudge


November 05, 2012

Lime Jewels (2 WW Points Plus)

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Today is our last Secret Recipe Club post for 2012.  The group has decided that it would be best to take a break for the month of December and give ourselves the time we need for our families.  Never fear though for we will be back in business for the month of January!
Secret Recipe Club
I decided that since it was our last post for this year and the holidays would be coming upon us in no time flat, that I would find a cookie recipe to share with everyone.  I was assigned Lisa's blog, "Cook Lisa Cook" to find and make something from.  If you haven't been to Lisa's blog before, you are missing out.  She has an amazing array of recipes and each post has a picture of Maisie enjoying the fruits of Mom's labor and love.
I chose these lime jewels for one main reason.  I love lime.  They are so simple to put together and the only bad thing about them is they disappear way to fast!   These are a perfect cookie for holiday gifts and cookie exchanges.  They hold their own and are absolutely perfectly round, crispy on the outside and chewy on the inside.  They are a cookie everyone will love! Especially me :-)
Make sure you check out the links below the recipe to see all the other posts from Group A's Secret Recipe Club Members this month!

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Lime Jewels
These crispy on the outside, chewy on the inside jewels are bursting with lime flavor and only 2 WW Points per cookie!
  • 1-1/2 cups Flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, unsalted
  • 1 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • Juice of 1 lime
  • Zest of 1 lime
  • Sanding sugar
Sift flour, baking powder, and salt together.  Set aside.Using hand mixer, mix butter and sugar until fluffy.  Add lime juice, zest, vanilla, and egg and mix until well blended.  Add flour mixture and mix until incorporated.  Cover and set in refrigerator to chill for at least 1 hour.When ready to bake, pre heat oven to 350 degrees.  Using small cookie scoop, scoop 1 tablespoon of dough and roll to form a ball shape.  Coat with sanding sugar and place on parchment paper lined cookie sheet.  Flatten cookie with bottom of glass that you have dipped in sugar first.  Bake cookies 8-12 minutes (I went about 10 minutes).  Cool slightly before removing from cookie sheet.  Store in a cool, dry place (if they last that long!)
Prep time: Cook time: Total time: Yield: 24 cookies

November 04, 2012

Venison Pot Stickers

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These were so easy to make!  I have wanted to try and make my own potstickers for a while now.  Lately, when we do order Chinese out (a very big rarity here), Grumpy has wanted the potstickers.  While I wasn't able to totally replicate the look, I feel that I was definitely able to replicate the flavor and since the recipe made so many, this is what our dinner ended up being.  While I love the idea of an entire Chinese menu of Honey Walnut Shrimp, pot stickers, fried rice and crab rangoon, its just not a feasible idea for two people.  Its just way too much food.  Grumpy happily ate just pot stickers for dinner which made me happy.  I'll have to make his Honey Walnut Shrimp for him soon though since he was a  good sport and told me I didn't have to make it to go with these potstickers.
I basically followed the recipe I found for Pork Pot Stickers recipe at Epicurious.  The recipe on this site is by Chef Ming Tsai and definitely is a great recipe!  I used egg beaters instead of the egg.    We aren't huge pork people here unless its bacon, and that is a very rare treat in our home, so the venison worked really well for us in this recipe however, I feel that ground turkey would be great also.

The most work with these pot stickers comes with the assembly.  Mixing the meat and cooking these are a snap.  Its just a little time consuming putting them together - although it is not hard and well worth the effort!  I'm very glad I tried these and I won't hesitate to make them again!

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Venison Pot Stickers
Potstickers filled with a not so ordinary meat, but definitely a delicious choice!
  • 2 cups Napa cabbage, finely chopped
  • 3/4 teaspoon salt
  • 1/3 pound ground venison
  • 1 tablespoon ginger
  • 2 scallions, thinly sliced
  • 2 large garlic cloves, minced
  • 2 tablespoons finely grated carrot
  • 2 teaspoons toasted sesame oil
  • 1/8 cup egg beaters
  • 1 tablespoon Maggi Sauce (or soy sauce)
  • 30 potsticker wrappers
  • 1/4 cup canola oil
In large bowl, toss together cabbage and 3/4 teaspoon salt and set aside for 30 minutes. Transfer to clean dish towel or cheesecloth and twist to squeeze out as much water as possible. Wipe bowl clean, then return cabbage to it. Add venison, ginger, carrots, scallions, and garlic and stir to combine.Add soy sauce, sesame oil, and egg, to cabbage-venison mixture. Stir to combine.On dry surface, lay out 1 dumpling wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1 1/2 teaspoons filling into center, then moisten halfway around edge with wet finger. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along unmoistened edge of wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle. Stand dumpling, seam-side up, on baking sheet and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.In 10-inch, lidded, non-stick skillet over moderately high heat, heat oil until hot but not smoking, then remove from heat and arrange pot stickers in tight circular pattern standing up in oil (they should touch one another). Cook, uncovered, until bottoms are pale golden, 2 to 3 minutes. Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. With slotted spoon, remove potstickers from skillet and serve warm with soy dipping sauce
Prep time: Cook time: Total time: Yield: 30 potstickers
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