Rainbow Cookies

For me, rainbow cookies have become a Christmas tradition mainly because of my boyfriend, sister, sister's boyfriend and his sister, haha.  The four of them always demand request them during this time of year.  If I make nothing else for the holiday, I don't think anyone would complain, as long as there are plenty of rainbow cookies to go around!  This year I'm not going to be with my family for Christmas, so I made a double batch (among other goodies) and shipped them to New York just the other day.  I first made these cookies when I was about 14, from a recipe given to me by one of my school teachers.  If you want to get technical though, they really aren't cookies at all, they're more like little layer cakes with a coating of chocolate and sprinkles.   I have made these so many times, my recipe is a slightly different version from the original.  I use different amounts of almond paste than the original, add in some almond extract and use a lot more food coloring.  I also beat the egg whites and fold them in as the last step in mixing.  You'll find a lot of recipes just add the eggs in whole, but I think that beating them separately and folding them in makes the layers thicker than they would have been, yet still light and moist.  Also, I find that when you make the colored layers, they fade upon baking, so it's helpful to add extra dye.  Since each layer must be baked separately, I think it's extremely helpful to use disposable aluminum pans lined with parchment for easy removal.  Here's just one more little tip, when you bake the layers, the edges become golden brown, trim those off and save those babies for yourself…they're not as soft as the rest of the cookies, but they're just as yummy…I always share my "scraps" with my sister and boyfriend!  Although these cookies are time consuming, they are rather easy and DEFINITELY worth the effort!  They look great on the holiday dessert table and taste even better! Enjoy!!

Ingredients:

7 oz Almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 tbsp Almond extract
2 cups flour
12 drops green food coloring
12 drops red food coloring
1/2 cup seedless red raspberry jam
1 1/4 cups semi-sweet or dark chocolate, melted
chocolate sprinkles


Directions:

• Preheat oven to 350 degrees.
• Grease three 9x13" pans with cooking spray.  Line each pan with parchment paper and spray the paper as well.
• Break almond paste up into small pieces, food processor works best for this, then add to the bowl of a stand mixer
• Soften butter and add to almond paste along with sugar, egg yolks and almond extract.  Beat mixture until ingredients are smooth and well combined.
• Incorporate flour into the mixture in three separate parts.  Scrape bowl and mix for a few seconds more until everything is well combined.  
• Whip egg whites until small peaks form.
• Fold whipped egg whites into the almond paste mixture then, separate dough into 3 equal portions in different bowls.
• Color one bowl of dough with red food coloring, one with green food coloring and leave the third bowl of dough uncolored.
• Spread dough into prepared pans. Using an inverted spatula, smooth out the dough as best as possible, so it lays even in the pan.  It's ok if the dough doesn't touch the sides of the pan, it will spread out upon baking.
• Bake layers for about 14 mins, or until edges have begun to turn golden brown.
• Remove from oven and invert onto cooling racks.  
• Once cooled, spread 1/4 cup of Jam over the green layer, place the uncolored layer on top and spread the remaining jam onto that layer.  Finally, put the red layer on top and wrap tightly with plastic wrap.  Place a sheet pan on top of the layers and place something heavy on the pan.  Keep in the fridge for at least 2 hours so the layers have a chance to adhere to each other.  
• When layers have set, trim them the edges so that they are smooth and even. 
• Melt chocolate in a double broiler and pour over the top of the cookie layers, smoothing with an inverted spatula.  Quickly cover the top with chocolate sprinkles! (I use semi-sweet chocolate because it's traditional and my family likes it, but I know dark chocolate would be amazing on top of these cookies too! Use what you would prefer!)
• Return cookies to the fridge so chocolate can harden.  
• Cut with a sharp knife and serve! Keep left overs refrigerated.
• Enjoy!!!!

Latkes

Potato pancakes or Latkes are traditionally eaten during the festival of Hanukkah.  The oil used to cook the latkes is symbolic of the oil in the Hanukkah story.  There was only enough oil to keep the menorah lit for one day but miraculously, it provided light for eight full days.  Although I celebrate Christmas, I like to make these every year during the holiday season anyway.  I must admit, I enjoy making foods non traditional to me during holidays I don't celebrate! haha... I also like to make Irish Soda Bread for St. Patrick's day although I'm not Irish and when Cinco De Mayo rolls around, I'm making margaritas and Mexican food! Ok, back to the Latkes.  I was first shown this recipe way back in middle school and have been making them ever since.  They are super simple to make and only a few ingredients are needed.  Be sure to use russet potatoes, they have a lower moisture content then something like a baking potato, making for a crispier latke.  I hate to admit it, but I have in fact eaten the store bought variety and if you are someone who buys this, please stop, it's a true crime!  Nothing compares to homemade latkes and anyone can make them! Like I said, I learned this recipe in middle school!  Potatoes, flour, egg, onion and DONE! See, you probably have these ingredients on hand right now.  I love to make them extra crispy on the outside and eat them the traditional way with a lot of applesauce!  Give this simple recipe a try, you won't be disappointed! Happy Hanukkah! Enjoy!!!

Yield: makes about 9 latkes, serves 2

Ingredients:

3 Russet potatoes, peeled and grated

1 small onion, grated

1 egg

4 tbsps flour

1/4 cup canola oil 

salt to taste

Directions:

• Heat oil in a large non stick skillet
• Coarsely grate potatoes. When finished, put grated potato into a cheesecloth and wring out excess water.
• Grate onion and add to grated potatoes.
• Add egg and flour and mix well.
• When oil is hot, add 2 tbsps of mixture at a time to the pan and press down. When you see the pancake become brown on the edges, carefully flip over and cook the other side.  When finished, season with salt and lay on paper towels to absorb excess oil. 
• Serve with applesauce or sour cream
• Enjoy!

Club: Baked- Overnight French Toast

I just love make ahead recipes.  Often, the day you need whatever it is you're planning on baking or cooking will be very busy, so it's great to have food already prepared that just needs a few simple finishing touches.  This time our recipe for Club: Baked is just that, hence the name, Overnight French Toast.  I made this the day before a big breakfast I was making for a friend who was staying with us.  I knew I was going to have at least 3 other things to make in the morning so having the French Toast ready to just pop into the oven was very convenient.  I have made French Toast countless amounts of times and in more recent years, made it a Christmas morning tradition too.  Although I have made it many times, I never tried it in this fashion, readied ahead of time and baked in the oven.  I thought the texture of the toast was pretty much the same as when made on the stove and the almonds added a nice crunch factor.  Because it sat overnight, the bread had a good amount of time to absorb all of the liquid (I used good old white bread cut into 1" thick slices), allowing it to soak in more flavor.  I think perhaps for Christmas this year, it will be my go to French Toast, so I can relax a bit after opening presents! For the recipe, please be sure to check out Julie's blog, as she hosted the recipe for us this time around!  Enjoy!!! 

Chocolate Pancakes

This pancake recipe involves chocolate! What a great way to start your morning! It can also be made several hours in advance and refrigerated for a quick, easy breakfast.  Add regular or mint chocolate chips to dress these up a bit if you like!  These would be a great addition to Christmas morning breakfast too! Enoy!

Ingredients:

1/2 cup skim milk

2 tbsps I can't believe it's not butter, melted

1 egg

1/2 cup flour

1/4 cup cocoa powder

1/2 tsp salt 

1 tsp baking soda

mint chocolate chips (optional)

powdered sugar for dusting

Directions:

• In a medium bowl, combine milk, melted butter and egg
• In a separate large bowl, combine flour, coca powder, salt and baking soda
• Mix wet ingredients into dry, lumps are okay
• Coat a skillet with non stick spray and heat on medium high 
• Pour batter, about 1/4 cup at a time onto the skillet
• When batter begins to bubble add chocolate chips, if using, then flip and cook until set
• Top with maple syrup and powdered sugar
• Enjoy!!!

Serves 2

Spinach, Artichoke & Gorgonzola Dip

I made this dip on Thanksgiving.  It was too early for dinner, but too late for breakfast…what to do, what to do!? Make a dip!  It was just my boyfriend and I so I hadn't planed on any fancy appetizers.  I made way too much food for dinner, so I thought we should just hold off until then!  But, of course we couldn't soooo I searched some recipes online based upon what I had on hand and pulled together this yummy app.  What a great decision to make this!  I love spinach/artichoke dip to begin with, but adding in some gorgonzola gave it much more depth of flavor and creaminess.  Make this for your next get together and your guests will thank you!  You can even make it ahead of time and just pop it in the oven before they arrive, what's easier than that?  Oh & btw, my dip was way more than enough for 2 people, I think this would serve 4-6 nicely.  Enjoy!!

Adapted from Foodnetwork.com 

Ingredients:

1/2 jar artichokes, chopped (I used marinated)

1 1/2 cups chopped frozen spinach

1/2 cup gorgonzola cheese, crumbled

1/4 cup Parmigiano-Reggiano cheese, shredded

1/4 cup mozzarella cheese, shredded

3 garlic cloves, chopped

1 Tbsp I can't believe it's not butter

1/4 cup skim milk

1/4 cup vegetable broth

1 Tbsp flour

Salt & Pepper to taste

Directions:

• Preheat oven to 375 degrees (if making same day) and grease a baking dish with non stick spray
• Defrost spinach in microwave and drain very well
• Chop spinach and artichokes and set aside
• Melt butter in a pot over medium heat then stir in garlic 
• Sprinkle flour over butter mixture and whisk for about 2 mins.
• Whisk in vegetable broth, milk, salt and pepper and allow to thicken, about 2 more mins
• Remove pot from heat and stir in gorgonzola until completely melted
• Add in spinach, artichokes, Parmigiano-Reggiano and half of the shredded mozzarella
• Transfer mixture to prepared baking dish then top with remaining shredded mozzarella
• Baked until bubbling on top and slightly brown, about 20 mins.
• Enjoy!!!