White Chocolate, Cranberry, and Macadamia Nut Cookies

My dad proclaimed these the "second best cookies he's ever had" next to my mom's oatmeal date spice cookies. For those of you who have had the honor of tasting my mom's baked goods, you know how high a compliment my dad paid me by saying that something I baked is in the same league as something my mom has baked. Needless to say, these cookies disappeared very quietly and quickly from our kitchen with only crumbs left in their wake.

 3 cups all purpose flour 

1 teaspoon baking soda 

1/2 teaspoon salt 

1 cup (2 sticks) unsalted butter, room temperature 

1 cup (packed) light brown sugar 

3/4 cup sugar 

2 large eggs 

1 1/2 teaspoon almond extract 

1 1/2 teaspoon vanilla extract 

1 1/2 cups dried cranberries 

1 1/2 cups white chocolate chips 

1 1/2 -2 cups coarsely chopped plain macadamia nuts 

Preheat oven to 350°F. Sift dry ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla and almond extracts. Add dry ingredients and stir with wooden spoon just until blended. If the consistency is too crumbly, add some milk. Stir in cranberries, white chocolate chips, and nuts. 

Drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart.

Bake cookies until just golden, about 7 - 9 minutes depending on the strength of your oven. Cool on sheets.

Dunk cooled cookies into a large glass of milk and devour! 

These cookies store very well in the freezer and make a delicious frozen late night snack. 

Recipe modified from: http://www.epicurious.com/recipes/food/views/White-Chocolate-Cranberry-and-Macadamia-Nut-Cookies-236823#ixzz15pab3IYV

Pumpkin Pistachio Cannoli

Coming soon to a Thanksgiving table near you! 

Image courtesy of Better Homes Gardens

8-oz. carton mascarpone cheese

1 1/2 cup powdered sugar
1 1/2 cup canned pumpkin
1 cup ricotta cheese
2 tsp. pumpkin pie spice
1 cup chopped roasted pistachio nuts or toasted pecans
1 cup whipping cream
24 whole purchased cannoli shells (either frozen or fresh)

In a large bowl stir together mascarpone cheese, powdered sugar, pumpkin, ricotta, and pumpkin pie spice until smooth. Stir in 1/2 cup of the nuts. Set aside.

In a chilled mixing bowl beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. If desired, cover and chill up to 4 hours To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4-inch hole in one corner. Pipe filling into cannoli shells so pumpkin filling extends from ends. Sprinkle cannoli ends with remaining nuts. Arrange on a serving platter; sprinkle with sugar.

Spicy Sausage & Kale Soup

First attempted in a joint effort by Meg and I this summer with wonderful results!

2 tablespoons olive oil
1 1/2 lbs. andouille sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, stemmed, and cut into 1-inch strips
1/4 cup chopped fresh parsley
Pinch of crushed red pepper


In a large stock pot, heat olive oil, then add the sausage and onions. Saute the mixture for 4-5 minutes. Add the minced garlic and diced potatoes and cook for another 4-5 minutes, stirring frequently to prevent sticking and burning. Slowly add the stock and stir, bringing the liquid to a rolling simmer for 25-35 minutes until the potatoes are fork tender. Add kale and cook until tender. Season with crushed red pepper, salt, and pepper.  Stir in the parsley.

Ladle the soup into shallow bowls and serve with warm, crusty bread.
Makes about 8 servings.


Picture courtesy of thegourmetproject.blogspot.com