vanilla

Lemon Citrus Cookies

What’s Cooking in Gail’s Kitchen? Lemon Citrus Cookies. With the arrival of Springtime comes the refreshing citrus flavor of this season’s lemons. Even if you’re not a fan, think about the benefits to your immune system. And then have another cookie…..or two. 

LEMON CITRUS COOKIES 

Ingredients:

1 cup butter, softened 

1 1/2 cups sugar

1 egg

1 teaspoon lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon baking powder

2 1/4 cups flour

Directions:

Preheat oven to 350°. In a large bowl, cream butter and sugar together. Add egg and beat well. Add lemon juice, lemon zest, and vanilla extract. When blended, add salt, baking powder, and flour. Mix together into dough. Roll cookies into 1-inch balls and place 2 inches apart on greased cookie sheet. Bake for 8-10 minutes or until lightly golden on the edges of the cookies.

Lemon Icing:

3 cups sifted powdered sugar

1/3 cup butter, softened 

1 1/2 teaspoons lemon extract

2 tablespoons milk

In a large bowl, beat butter and powdered sugar with electric mixer until light and fluffy. Stir in lemon extract and milk; beat until frosting is smooth and of spreading consistency. Stir in 1/2 teaspoon grated lemon peel. 

Spread evenly on cooled cookies; top with yellow sprinkles. 

Zenergy Avocado-Blue Smoothie

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Zenergy Avocado-Blue Smoothie! This recipe will turn you “green with envy”, so to speak. Because the ripe avocado tends to be smooth and creamy, it needs added flavor for pizzazz. Hence, bananas and blueberries enter the picture. I typically have frozen banana slices in the freezer, measured by the “one-banana-per-freezer-bag” method. It not only chills the smoothie, but it actually keeps it cold until you’ve finished drinking it. The touch of sweetness comes from the agave nectar. Before you turn up your nose and head the other way, give it a chance. You may find yourself receiving a pat on the back for such a healthy morning choice. 

ZENERGY AVOCADO-BLUE SMOOTHIE

Ingredients:

1 ripe avocado, pit and skin removed

1 medium banana, cut into slices

1/2 teaspoon lemon juice

1/4 cup broccoli micro-greens

1/4 cup blueberries

1/4 cup milk

1 teaspoon vanilla extract 

1 tablespoon agave nectar

Fresh mint leaves, for garnish

Instructions:

Slice the avocados in half. Put the flesh into a blender. Add banana slices, lemon juice, broccoli micro-greens, blueberries, milk, vanilla extract, and agave nectar. Pulse in blender until smooth. Pour smoothie into two glasses. Top with fresh blueberries; garnish with mint leaves. Serve immediately. 

Devil’s Food Cake Mix Brownies

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Devil’s Food Cake Mix Brownies! Most of us began a love affair with chocolate long before we were ever old enough to date. First there was the anticipation of climbing onto the kitchen counter to grab the coveted candy bar in a chubby little fist, out of sight from mother’s watchful eye. Then came the rich aroma of seduction as it was being unwrapped layer by layer. The lure of delicious expectation became a natural mood enhancer, which required quick-thinking. Never mind that baby sister was starting to fuss and attract attention, wanting her fair share. Long before she began a full-blown wail of rebellion, the entire chocolate bar was stuffed in brother’s mouth, chewed up like a dog treat, and swallowed with greedy satisfaction. Until…….. mother leapt into the room as graceful as a gazelle and gasped! She quickly deducted from the melted goo around his mouth that he had just consumed her entire supply of chocolate-flavored laxative guaranteed to work effectively on a constipated child. What can I say? My brother ate the whole thing and I never did get a single bite. Thankfully so, Chocolate is still my friend today. 

DEVIL’S FOOD CAKE MIX BROWNIES 

Ingredients:

15-ounce box Devil’s Food Cake Mix

1/2 cup olive oil

2 eggs, lightly beaten

1 tablespoon vanilla extract 

2 teaspoons espresso powder

1 cup semi-sweet miniature chocolate chips, divided

Vanilla Ice Cream, for serving

Instructions:

Preheat the oven to 350°. Spray an 8”x8” baking pan with nonstick oil. Set aside. In a mixing bowl, combine cake mix, olive oil, lightly beaten eggs, vanilla extract, and espresso powder. Stir until smooth. Fold in 3/4 cup of miniature chocolate chips. Transfer the batter to the prepared pan. Sprinkle remaining 1/4 cup miniature chocolate chips on top. Bake 25 minutes, or until  a cake tester comes out clean. Allow brownies to cool completely before cutting. Serve with vanilla ice cream. 

Mincemeat Cookies

Eating My Way Through the Holidays! Special Edition: Mincemeat Cookies! When my friend, Ray, “gifted” me with a batch of his time-honored traditional homemade mincemeat, I felt as though I had received a portion of the Holy Grail. Could this secret from the past hold special powers? Would one bite provide happiness, eternal youth, and food in infinite abundance? You tell me. Ray carefully coached me on how to “season” the mixture by adding flavored brandy (I chose apricot) over a three-week period, stirring it occasionally in a covered clay crock. I was an awestruck student following his instructions to the letter. The results were phenomenal and elegant. Don’t let anyone tell you mincemeat is awful. When prepared correctly, some things are worth the wait. 

MINCEMEAT COOKIES

Ingredients for Cookies:

2/3 cup butter, softened 

2/3 cup brown sugar

1 teaspoon cinnamon 

1/2 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

1 cup mincemeat* 

2 cups flour

1 cup pecans, chopped 

Pecan halves for garnish

Ingredients for Icing:

3 cups powdered sugar

3 tablespoons butter, softened 

1 tablespoon apricot brandy

1 teaspoon vanilla extract 

1-2 tablespoons warm milk, as needed

Instructions:

Preheat oven to 375°. Cream together butter and brown sugar until fluffy. Beat in cinnamon, nutmeg, salt, baking soda, and baking powder. Add eggs and mincemeat. Gradually stir in the flour. Fold in chopped pecans. Drop by spoonfuls onto a parchment lined baking sheet. Bake 8-10 minutes until tops of cookies are dry and set. Bottoms will be slightly golden. Remove from oven. Transfer to a wired rack. Frost while slightly warm. Top each cookie with a pecan half before frosting sets. 

Instructions for Icing:

In a medium bowl gently mix powdered sugar and butter until smooth. Add brandy and vanilla. Stir well. As needed, add warm milk to create a thick consistency. Place a dollop of icing on each cookie.  Garnish with pecan half. 

*The “Elegant Homemade Mincemeat” recipe can be found in the 1972 Farm Journal’s Country Cookbook, page 371.

Chocolate Chip Candied Cheese Ball

Eating My Way Through the Holidays! Special Edition: Chocolate Chip Candied Cheese Ball!  The most amazing surprise appears at first bite. Dark chocolate blended with sweetened cream cheese presents itself as a first class cheeseball that leaves everyone smacking their lips in satisfaction. The fun of swiping a cinnamon graham cracker cookie transforms this dessert in a mouth-watering finger food. Make this holiday surprise the happiest one yet. 

CHOCOLATE CHIP CANDIED CHEESE BALL

Ingredients:

1 8-ounce block of cream cheese, softened 

1/2 cup butter, softened 

2 tablespoons brown sugar

1 teaspoon vanilla

1 1/2 cup powdered sugar

1 cup mini chocolate chips

1 cup sugared pecans, crushed

Graham cracker sticks

Instructions:

In a medium bowl, beat cream cheese and butter until light and fluffy. Add the brown sugar and vanilla. Beat until creamy. Slowly add powdered sugar. Mix until smooth and completely incorporated. Fold in mini chocolate chips. Chill two hours. On a sheet of waxed paper, sprinkle crushed sugared pecans. Form chilled mixture into a ball. Roll in pecan coating. Chill overnight. Serve with honey graham cracker sticks or cinnamon graham cracker sticks. 

Peanut Butter Fudge

Eating My Way Through the Holidays! Special Edition: Peanut Butter Fudge! Once a year, my mother would send me a batch of her homemade peanut butter fudge. And, truthfully, I seldom shared it. Not because I was selfish, because it was THAT good! Now that she is no longer able to give me that glorious care package, I have assumed her role for others. The baton has been passed so the family tradition continues. Every peanut butter-lover should try some for yourself. One bite of this melt-in-your-mouth creamy fudge may lead you start a tradition to “Pay it Forward”.

PEANUT BUTTER FUDGE

Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

1 cup natural peanut butter, creamy

1 teaspoon vanilla

7-ounce jar marshmallow creme

Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in peanut butter until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Bourbon Balls

Eating My Way Through the Holidays! Special Edition: Bourbon Balls! Remember the scene from “The Grinch Stole Christmas” where the adults in Whoville are throwing a key party? Well, I’m convinced they may have been nibbling on holiday Bourbon Balls based on the way they were flirting and having a crazy-fun time. Be forewarned. This recipe does contain chocolate and alcohol. You may want to mention it. 

BOURBON BALLS

Ingredients:

1 cup semi-sweet chocolate morsels

3 tablespoons corn syrup

1/2 cup bourbon

2 1/2 cups vanilla wafer crumbs

1/2 cup powdered sugar

1 cup pecans, finely chopped 

Granulated sugar

Instructions:

Pulse vanilla wafers in a food processor to make crumbs. Set aside. Over hot (not boiling) water, melt chocolate morsels; remove from heat. Blend in corn syrup and bourbon. In a large bowl, combine vanilla wafer crumbs, powdered sugar, and nuts. Add chocolate mixture. Blend well. Chill 30 minutes. Using a melon ball utensil, scoop dough into 1″ balls. Roll in granulated sugar. Store in covered container for several days to season flavor. 

Valencia D’Orange Liqueur

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Valencia D’Orange Liqueur! Pre-dinner drinks, called apéritif, actually prepare the body for a nice evening meal. They can stimulate the appetite as well as aid in digestion. Is it any wonder the Europeans practice this technique in order to prolong gathering together over dinner? A two-hour meal actually becomes a social occasion without being rushed. I learned this firsthand while visiting France. Food is served in stages as multiple courses to appreciate the taste of each individual type of food.  Think of it this way: eating slowly gives the body less chance to overeat. Now you know why. Make your next meal sip-worthy with an apéritif. 

VALENCIA D’ORANGE LIQUEUR 

Ingredients:

2 Valencia oranges, cut into wheels and halved

1 lemon, cut into slices

1/3 cup sugar

2 cinnamon sticks

1 vanilla bean, split

1/2 bottle rosé wine

1/2 cup vodka

1/2 cup rum

Instructions:

Layer the sliced oranges and lemons in a glass jar. Add sugar, cinnamon sticks, and vanilla bean. Pour in the rosé wine and vodka. Replace the jar lid and shake well to dissolve the sugar. Place the sealed jar in the refrigerator for 4 weeks, shaking every few days to blend flavors. Strain out the oranges, lemons, cinnamon sticks, and vanilla bean. Funnel liquid into glass bottles or jars. Add the rum. Enjoy beverage as an apéritif. Store containers in the refrigerator for up to one year. 

Mandel Bread

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Mandel Bread! There’s a reason family recipes are handed down through the generations. It’s usually because they are steeped in tradition and rich in memories. Mandel Bread is also known as Jewish Biscotti. When my friend, Lorrie, presented me with this homemade gift of love, I knew before the very first bite that it was something extraordinarily delicious. The twice-baked crunchy sweet texture, with a hint of almond, is perfect for dipping into a shot of espresso.  The chocolate, flavorings, and another ingredient keep it from turning dry. Bet you can guess what that is. It’s worth every bite. 

MANDEL BREAD (Lorrie’s Recipe)

Ingredients:

4 eggs

1 1/4 cups sugar

1 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract 

1 teaspoon rum extract

2 teaspoons baking powder

1/4 teaspoon sea salt

3 1/2 cups flour

1 cup mini chocolate chips

1/2 cup walnuts, chopped

Cinnamon Sugar, for dusting 

Instructions:

Beat eggs for 10 minutes, using a stand mixer. Gradually add sugar. Slowly add vegetable oil, vanilla extract, almond extract, and rum extract. Mix to incorporate. Sift together baking powder, sea salt, and flour. Add flour mixture to egg mixture. Allow dough to “rest” in the refrigerator for one hour. Remove from refrigerator and add chopped walnuts. Divide batter in half; putting one half back in the refrigerator for second batch. Divide the first batch into three loaves. Arrange parallel on a slightly oiled baking sheet. Sprinkle top with cinnamon sugar. Bake in a 350° preheated oven on the middle rack for 20 minutes, then move baking sheet to the top rack for 10 minutes to brown. Remove from oven and immediately cut into slices. Turn on sides and put back in oven on the top shelf to dry for another 8-10 minutes. Remove, turn on the other side and repeat. For the refrigerated second batch, add the chocolate chips to the remaining dough and repeat baking process.