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Java White Chocolate Mocha Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Java White Chocolate Mocha Cookies! Get ready for a cookie that combines three incredible cravings: chocolate, coffee, and cream. It’s the perfect mid-morning break, lunchtime nibble, mealtime morsel, or late night snack. There’s something about the slightly bitter taste of coffee that complements the sugary sweetness of chocolate. The creaminess of white chocolate is similar to adding a splash of milk to your morning cuppa joe. Unlock all the flavors in a single bite. Take things slow; pamper yourself. Savor the sweetness and focus on the texture. Isn’t it time to spotlight the things that make you happy?

JAVA WHITE CHOCOLATE MOCHA COOKIES

Ingredients:

1 tablespoon instant espresso powder

2 teaspoons vanilla extract

18-ounce box chocolate cake mix

1/3 cup vegetable oil

2 eggs

3/4 cup white chocolate chips

1/2 cup mini chocolate chips

1/3 cup sugar, for rolling

1/4 teaspoon instant espresso powder

Instructions:

Preheat oven to 350°. In a small bowl, stir together espresso powder and vanilla extract until dissolved. In a large bowl, combine chocolate cake mix, espresso mixture, vegetable oil, and eggs until a soft dough forms. Fold in white chocolate chips and mini chocolate chips. On ungreased baking sheets, drop dough by rounded teaspoons, spacing 2 inches apart. Bake 9 minutes, or until tops appear dry. In a small bowl, whisk together sugar and espresso powder. Set aside. Remove cookies from oven; cool 1 minute. Roll cookies in espresso sugar and transfer to a wire rack to cool completely.

Blackberry Jam ‘n Bourbon Milkshake

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Blackberry Jam ‘n Bourbon Milkshake! Grownups have all the fun, especially when it comes to boozy milkshakes. Every so often, alcohol plus ice cream equals a dessert worth noting. This particular concoction brings out the natural fruitiness of fresh blackberries when mixed with bourbon’s rich brown sugar flavor. Vanilla bean serves as an enhancement among the silky smooth ice cream. To keep from slugging it back like a jigger shot, use a paper straw for sipping. After all, there’s nothing worse than a triple-whammy alcoholic brain freeze. Drink responsibly. For Adults Only.

BLACKBERRY JAM ‘N BOURBON MILKSHAKE

Ingredients:

3 ounces bourbon

10 blackberries

2 teaspoons blackberry jam

2 ounces light cream

3 scoops vanilla bean ice cream

Fresh blackberries, for garnish

Fresh mint, for garnish

Instructions:

In a blender, combine bourbon, fresh blackberries, blackberry jam, light cream, and vanilla bean ice cream. Blend until smooth. Pour into vintage milk bottles or soda fountain glasses. Add a paper straw. Garnish with fresh berries and mint leaves.

Velvety Seafood Chowder

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Velvety Seafood Chowder! Everyone who has enrolled a child or grandchild in preschool is probably familiar with the folk tale known as “Stone Soup”. The story goes, a bunch of starving strangers enter a small village to convince the townspeople to share one ingredient from their root cellars to make a fantastic meal. The strangers produce a magic “stone”, which they place into a large cauldron filled with water. As the pot is cooking over a wood fire, one by one, the curious residents walk by. They are told the soup is almost ready but needs a “little of this or a pinch of that”. The villagers happily agree to throw in everything from carrots and onions to meat and potatoes to enhance the flavor. By the time the medley is fully cooked, the stone is removed and the hearty soup is shared among them. What a wonderful tradition.

VELVETY SEAFOOD CHOWDER

Ingredients:

2 tablespoons butter

1/2 sweet onion, diced

1/2 teaspoon Old Bay seasoning*

1/8 teaspoon thyme

2 tablespoons flour

1/2 stalk celery, sliced

1/2 carrot, chopped

1/2 pound potatoes, peeled and cubed

1/4 cup corn

5 cups chicken broth

1/4 cup white wine

1/2 cup crabmeat, flaked

6 ounces shrimp, peeled and deveined

6.5-ounce can clams, drained and chopped

1 cup heavy cream

1/2 tablespoon fresh parsley

Instructions:

In a heavy pan over medium heat, warm butter. Add diced onion. Sauté until tender, about 5 minutes. Add Old Bay seasoning, thyme, and flour. Cook 2-3 minutes, stirring occasionally. Add sliced celery, chopped carrots, cubed potatoes, corn, chicken broth, and white wine. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add flaked crabmeat, peeled shrimp, chopped clams, and heavy cream. Cook until seafood is fully cooked, heated through, and potatoes are tender, approximately 8-10 minutes. Ladle into bowls; garnish with fresh parsley.

*I receive no recompense for mentioning this product.

Sour Cream ‘n Onion Deviled Eggs

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Sour Cream ‘n Onion Deviled Eggs! Every once in awhile I crave something a little bit salty. To satisfy that urge, I whip up a batch of egg salad to scoop with potato chips or crackers. It’s pretty tasty, too. But what happens if all you have on hand are the crumbs at the bottom of the potato chip bag, hmmm? I’ve got an idea. Go one step further and make deviled eggs. By adding crumbled onion straws to the filling, it adds zing. Then sprinkle the potato chip crumbs on top for a salty finish. It works.

SOUR CREAM ‘N ONION DEVILED EGGS

Ingredients:

6 hard-boiled eggs, peeled

2 tablespoons ranch salad dressing

1 tablespoon mayonnaise

1 tablespoon sour cream

2 tablespoons onion straw pieces

1 tablespoon chives, chopped

2 tablespoons sour cream and onion potato chips, crushed

Fresh chives, for garnish

Instructions:

Slice eggs in half horizontally and carefully transfer yolks to a bowl. Place the empty whites on a platter. Mix ranch salad dressing, mayonnaise, and sour cream with the egg yolks. Stir until smooth. Fold in onion straw pieces and chopped chives. Fill the egg whites. Garnish with crushed sour cream and onion potato chips sprinkled with fresh chives.

Kentucky Benedictine Dip

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Kentucky Benedictine Dip! Each State seems to have its claim-to-fame. Kentucky is no exception. Around the turn of the 20th century, a Louisville chef came up with a tasty alternative to the club sandwich. By combining crisp cucumbers, softened cheese, and a few other subtle ingredients, the freshly sweet cucumber sandwich was born. I imagine in the beginning the bread crusts were eliminated creating bite-size “finger” sandwiches served with afternoon tea. As time wore on, vegetable dips became the rage making it less work and more appealing. After all, who doesn’t love eating with their hands? Graze through your next gathering with the cool refreshing taste of cucumbers.

KENTUCKY BENEDICTINE DIP

Ingredients:

1 large cucumber, cut in half lengthwise, seeds removed

8 ounces cream cheese, room temperature

2 tablespoons sweet onion, grated

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon mayonnaise

Instructions:

Grate the cucumber with a food processor. Add softened cream cheese, grated onion, sea salt, black pepper, and mayonnaise. Pulse until mixture is well blended and smooth. Refrigerate one hour. Serve with fresh vegetables and multigrain crackers.

Donut Strawberry Shortcake

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Donut Strawberry Shortcake! Whether you celebrate your own version of “Doughnut Day” or stick to the declared ones on the national calendar twice a year, here is one more reason to indulge yourself. Transform an ordinary glazed donut into a strawberry shortcake. Begin with a delicious deep-fried glazed doughnut, bakery-fresh. Slice it horizontally to remove the top. Ladle on the ripe and juicy strawberries. The fruit filling is nothing but fresh strawberries mixed with a little sugar. For a thicker sauce simply warm a spoonful or two of strawberry jam and stir. Cover the strawberry layer with a luscious blanket of whipped cream. Replace the top and add more berries, if desired. Perhaps now you, like me, see no reason to wait until the declared holidays roll around.

DONUT STRAWBERRY SHORTCAKE

Ingredients:

4 glazed cake donuts, split lengthwise

1 pound fresh strawberries, chopped

1 tablespoon sugar

1/2 teaspoon lemon zest

1-2 tablespoons strawberry jam, warmed

1 cup heavy cream, cold

1/2 cup Greek yogurt, cold

1 tablespoon powdered sugar

1/4 teaspoon vanilla extract

Instructions:

In a bowl, combine chopped strawberries, sugar, lemon zest, and warmed jam. Partially mash some of the berries. Gently stir; rest for 20 minutes. Meanwhile, in a stand mixer, make whipped cream. Combine heavy cream and Greek yogurt. Whip 4-5 minutes until soft peaks form. Add powdered sugar and vanilla extract. Whip 1 minute longer until fluffy. Place each donut on a dessert plate. Remove top. Fill with strawberry mixture, then whipped cream. Replace top; spoon additional strawberries over donut hole. Serve immediately.

Neufchâtel Nibblets

What’s Cooking in Gail’s Kitchen? Table Food: Neufchâtel Nibblets! Instead of serving the traditional large cheese ball at your next group gathering, think about individual portions. As a centerpiece on a buffet table, a cheeseball makes a great focal point until someone digs in. Then it immediately loses its form. On the other hand, nibblets remain appealing. Finger food is always a good idea, in my opinion. Not only are they fun to eat, they make things easier for walking around the edge of a party. Grab a few crackers and nibble away.

NEUFCHÂTEL NIBBLETS

Ingredients:

8 tablespoons Neufchâtel cheese, softened

4 tablespoons butter, softened

1/3 cup Swiss cheese, shredded

1/3 cup cheddar cheese, shredded

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/2 teaspoon smoked paprika

2 tablespoons fresh chives, chopped

1/4 cup pecans, finely chopped

Carrot sticks, cut 3 inches long

Celery sticks, cut 3 inches long

Instructions:

Line a baking sheet with wax paper. In a mixing bowl combine Neufchâtel cheese, softened butter, Swiss cheese, cheddar cheese, onion powder, garlic powder, sea salt, and smoked paprika. Mix well. Using a cookie scoop, form mixture into balls, transfer to prepared baking sheet, and refrigerate one hour or until balls are firm. In a shallow dish, combine fresh chives and chopped pecans. Gently press chilled cheeseballs in nut mixture. Insert vegetable stick into each cheeseball. Arrange a platter and serve.

Jello Strawberry Cake

What’s Cooking in Gail’s Kitchen? Table Food: Jello Strawberry Cake! Take advantage of the price of strawberries when the opportunity arises. Whether it be a local Farmer’s Market, grocery store featured item, or pick-your-own berry field celebrating years of family history, run don’t walk to fill your basket without plans to what comes next. Everyone loves strawberries. The sun-kissed fruit kindles childhood memories of joyous occasions when we would eat our weight in berries as juice ran down our chins. Never mind the red stained fingers or dewy rows from early morning fog. In a week or so, strawberries need to be eaten, canned, or frozen. Anything goes.

JELLO STRAWBERRY CAKE

Ingredients:

16.25 ounce box of yellow cake mix

1 1/4 cups water

1/3 cup vegetable oil

2 eggs

3 ounces strawberry gelatin mix

1 1/2 cups water, divided

8 ounces whipped topping

2 cups strawberries, sliced

Instructions:

Preheat oven to 350°. Grease and flour a 9”x13” cake pan. Set aside. Combine cake mix, water, vegetable oil, and eggs. Mix well. Pour batter into prepared cake pan. Bake for 30 minutes, or until golden brown. Remove pan from oven and allow cake to cool at room temperature. Using a fork, poke many holes in the cake. This will allow the liquid jello to fill the gaps creating a ribbon effect. Bring one cup of water to boiling. Remove from heat. Add gelatin mix. Stir 2 minutes to completely dissolve flavoring. Add 1/2 cup ice water to mixture. Stir. Slowly pour the liquid strawberry jello into the holes on the top of the cake. Cover the cake and refrigerate 4 hours or overnight. Once chilled, “frost” the cake with whipped topping. Garnish with sliced strawberries. Serve. Refrigerate any leftovers.

Flaky Strawberry Turnovers

What’s Cooking in Gail’s Kitchen? Table Food: Flaky Strawberry Turnovers! Let the experts do what they do best, I always say. That’s the reason I begin with a prepared puff pastry easily found in the freezer section of the grocery store. The flaky light dough is filled with yummy butter and then repeatedly folded and rolled before baking. For you, my peeps, it simply involves thawing at room temperature for about 45 minutes. Pure genius, if you ask me, making the rest of the recipe is a walk in the park.

FLAKY STRAWBERRY TURNOVERS

Ingredients:

1 sheet puff pastry, prepared

2 ounces cream cheese, softened

2 tablespoons powdered sugar

1/4 teaspoon almond extract

3/4 cup strawberries, chopped

1 tablespoon sugar

1/2 tablespoon cornstarch

1 egg white, beaten

For the glaze:

1/2 cup powdered sugar

1 tablespoon milk

1/4 teaspoon almond extract

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. Unroll thawed puff pastry. Cut into four squares. Set aside. In a bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and almond extract. Mix well. In another bowl, combine chopped strawberries, sugar, and cornstarch. Gently toss until coated. Spread the cream cheese onto the squares of dough, keeping it towards one corner, forming a diagonal. Spoon strawberries over cream cheese. Gently fold the corner over the mixture. Crimp the edges with a fork to seal. Brush each turnover with beaten egg white. Transfer to baking sheet. Bake for 20 minutes, or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. To make the glaze, combine powdered sugar, milk, and almond extract. Stir until smooth. Drizzle over strawberry turnovers.