Cookies For A Friend

Over the holidays, I met one of my favorite blogger friends- Maranda of Jolts & Jollies. She emailed me awhile back and we chatted back and forth. In our conversations I found out that she was also living in Texas, but was about to relocate to another state, following her army husband. I also learned that her mom and I lived in the same town and she was coming to visit for Christmas. That also meant that I was going to meet her too! yay!

Maranda and I at her friends' house.

She and her family were staying with friends in a neighboring town, so I offered to pick her up for a girls lunch. We went to a cute little English cafe for toasties, french press coffee and homemade shortbread. Maranda was a doll and far more beautiful than I ever expected. Upon meeting her, I wanted to give her a gift of homemade cookies (in fact, they're the only cookies I made this Christmas.) I knew she liked white chocolate, toffee and coconut so these cookies were the perfect fit. I never heard back whether or not she liked them, but I'm hoping that she did.

These cookies are adapted from one that my boss gave me ages ago. Her mom used to bake them and share with us during the holidays. I changed them up a bit and made them with dark chocolate last year, but this year I stuck to the original recipe but decided to add a handful of shredded and sweetened coconut for chew factor. You can omit the coconut if you like because they're just as good without it. They're buttery, crispy on the edges, chewy in the middle and addicting!

White Chocolate, Toffee & Coconut Cookies

Printer Friendly Version

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1/2 tsp. vanilla extract
• 2 1/4 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup toffee bits
• 1 pkg. (12 oz.) white chocolate chips
• 3/4 cup shredded coconut, optional

Preheat oven to 375 degrees.

Cream butter and both sugars together, then add egg and vanilla, stir.

Mix in flour, baking soda, and salt just til combined. Stir in toffee bits, white chocolate and coconut, if using.

Drop dough by rounded teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until lightly golden. Allow to cool for a couple minutes before removing to a rack to cool completely.

Makes 6 dozen

Dinner and Dessert for Jeanette

I dedicate this post to my friend Jeanette from Starting Over. On Monday, I got an email with some heartbreaking news- Jeanette passed away on Christmas morning.

Jeanette and I became friends in early 2010. She found this blog and emailed me to tell me that she loved and trusted the recipes I shared. You see, Jeanette was in a car accident several years ago and suffered some brain damage that affected her olfactory gland, which in turn meant that she could not taste or smell. She enjoyed textures and she ate for health, but she couldn't really enjoy food like you and I do. She relied on the people she cooked and baked for to tell her how something tasted. When she received requests for recipes, then she knew it was a keeper. One day she emailed me to say "You know because I can't taste I always come to your blog for new recipe ideas. I never worry about how things will turn out...you just don't know how much I appreciate you and your recipes. This is the first time since I lost my taste and smell that I am not afraid to try new things for my friends and family." That means the world to me.

This fall, Jeanette went in for back surgery to repair some ruptured discs. When she went home she was filled with nuts, bolts and screws holding her all together. She was in pain. Over the next few weeks, she returned to the hospital for more surgeries- a total of 6, I believe. Then she had a stroke which affected her speech. She was on bed rest and pumped full of drugs. All through this, she was still upbeat and positive. I was not there, I have never met her in person, but we communicated via email quite a bit, or when she was able to. I considered her my friend. She's still my friend though there will no longer be emails shared between us. I will miss that.

She was a kind soul and a symbol of strength. I don't know of anyone else who has been through so much and still had a smile on her face. She still laughed and joked and shared stories with me. She told me about how she would make costumes for her rabbits and dress them up as other animals. She told me about her pot belly pigs- Hamlet and Yam Yam and how when they were little she tried to sneak them into WalMart. And how she bakes them cornbread on their birthdays. ha! More recently she took her dogs to the drug store to get their passport photos taken, just because she wanted decent photos of them. She told the people there that her dogs were famous and they needed passports to travel outside the country. She was a hoot! She loved animals and had several dogs to keep her company and love on.

Jeanette shared with me memories of her late daughter Jenee', which I was more than happy to read about, honored really. I don't know why Jeanette's life was cut short. I don't know many details of her death except for that she is no longer here. I do know that she loved her husband and her family with all of her heart and she'd do anything for them. She had a big, generous heart and I will never forget her. I believe there is a Heaven, and that Heaven is anything you dream it can be. I believe in my heart, that in her Heaven, she no longer hurts. And that she joins her daughter, her father and her dogs, Keelie and Ning.

In her Heaven, there will be scramble dogs and soft chocolate chip cookies and she will not only eat them, she will taste and enjoy them! These two recipes came from her blog. The scramble dogs are basically chopped up chili dogs in a bowl with the added crunch of oyster crackers on top. The chocolate chip cookies are thick and soft and a favorite of her husbands. We ate them and felt like she was sitting down with us for dinner. I hope you'll make them and feel the same.

Aunt Nette's Scramble Dogs adapted from Starting Over

Printer Friendly Version

• 1 hot dog bun, toasted and chopped
• 1 all beef wiener, cooked and chopped
• chili
• chopped onions
• mustard
• 4 dill pickle slices, chopped
• shredded cheddar cheese
• oyster crackers

Toast a hot dog bun and cook your wiener. Chop both into bite sized pieces and set aside.

Place your chopped and toasted hot dog bun in a bowl. Scatter the wiener on top of the bun and pour chili over it.

Top with shredded cheddar cheese, diced onion, dill pickles slices, and a squirt of mustard. Top scramble dog with a handful of oyster crackers. Dig in!

Serves 1

Soft Chocolate Chip Cookies from AR via Starting Over

Printer Friendly Version

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.

In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Makes approx. 3 dozen.

NOTE: I used a medium ice cream scoop to portion out the cookie dough. I got 32 cookies and baked them for 13 minutes on parchment lined sheets.

Please, please please, take a moment to visit her blog and leave a note for her husband, Doug. He is stationed in Saudi Arabia for work and is trying to make his way back to the States to be with his wife. I'm not sure if he's made it home yet, but prayers for him would be much appreciated. I wish him peace and blessings.

Jeanette you will be missed.

~Monica H

Cranberry Orange Bliss: A Two-fer

I hope you all had a peaceful holiday full of family, friends, fun and food! There was a lot of cooking and preparing on my end, but once the festivities began, I was able to relax a bit. I hope the same was for you. We had family over (a total of 17) for Christmas Brunch over at my mom's house. It's the first time we've ever done brunch for this holiday and I have to say, it was a nice change to the usual turkey and ham- though I love that too.

Since I was so pressed for time this year, I wasn't able to make the dozens of cookies that I am known to make. I was a little bummed about it because I had such grand plans conjured up in my head, but all I was able to crank out of my kitchen for gifts was this bread. But it's a fabulous bread, so that's okay. This recipe comes straight from the Cranberry people themselves- Ocean Spray. That just goes to show that the recipes on the back of the bag deserve to be made- they're there for a reason. I tripled this recipe and made 2 loaves for my neighbors and I froze one to share with the family at Christmas brunch. This recipe also makes really great and addictive muffins. The fresh orange flavor really shines through and it's low in fat. Shhhh....I won't tell if you don't.

I bought this stoneware wreath mold from Williams-Sonoma last December at their after Christmas sale. I got it on clearance for about $9, but I never used it until this past Thanksgiving when I made the classic molded cranberry sauce from their website. It really was delicious, but my family kept calling it "fancy Jello", which irked me a bit 'cause it took a lot longer to make than Jello. I could have just made the boxed stuff for ease, but this was SO much better! Eh, I'll get over it :-) If you don't have a mold, you can just use a bowl or a small bundt pan, but do make it. Also excellent on leftover turkey sandwiches.

P.S. If you're interested, I did a guest post on Maranda's blog, Jolts & Jollies. If you haven't been over there before, you need to check her out, because she has a lot to offer! Go HERE.

Cranberry Orange Bread from Ocean Spray

Printer Friendly Version

• 2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup orange juice
• 1 tablespoon grated orange peel
• 2 tablespoons shortening
• 1 egg, well beaten
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup chopped nuts, optional

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended.

Stir in cranberries and nuts, if using. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.

Makes 1 loaf (16 slices)

Molded Cranberry Orange Sauce from Williams-Sonoma

Printer Friendly Version

• 1 lb. fresh cranberries
• 1 cup plus 2 Tbs. sugar
• Zest of 2 oranges
• 2/3 cup fresh orange juice
• Pinch of salt
• 2/3 cup plus 2 Tbs. cold water
• 1 envelope unflavored gelatin

Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.

Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.

Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine.

Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.

To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold.

Serves 12 to 16.

NOTE: I pureed, then strained the cranberry mixture before adding it to the gelatin, for a smoother texture.

On a side note, this is my most favorite gift that I received this year from my hubby. Actually, it was my favorite gift from anyone. It's special to me, because he made them with his own two talented hands. They're made with black walnut, cherry and maple woods. Ahhh, LOVE.

Hope you have a safe weekend. Happy New Year!