Author Archives: Patti

QUICK AND EASY HOT DOG BUNS (OR HAMBURGER BUNS)  

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OK, I never said I was a gourmet. I love food much too much to limit myself to only fancy dishes like Pâté De Foie Gras, Beef Wellington, truffles, or anything made with Wagyu beef. Not to mention my budget could never accommodate that much money spent at fancy restaurants or even the ingredients for homemade versions. Which is just fine. Because sometimes, all I want is a good old-fashioned hot dog.  

Now don’t get me wrong. I want a good quality frankfurter. And I also insist on having a great bun. So, I have found that the only way to get a bun for either a hot dog or a hamburger that lives up to my picky expectations, is to build my own. And yes, I have two other recipes for hot dog and hamburger buns on this site – Soft and Tender Hot Dog (Etc.) Buns and Whole Grain Hamburger or Hot Dog Buns. They too are delicious.

But I am still in recovery mode from the holidays, so I wanted to make a very quick and easy bun this time.

And I found just what I needed on the jennycancook.com site, which BTW is a terrific site. I encourage you to visit Jenny’s site. It is a winner!

Anyway, if you too love a good hot dog or hamburger, consider building your own buns. Not only will you save a great deal of money (not enough to buy a vat of Pâté De Foie Gras however), but I think you could probably treat yourself to a latte from Starbucks.

And you will have the satisfaction of not force feeding your family or friends ingredients like, Malted Barley Flour, Thiamin Mononitrate, Riboflavin, Folic Acid, High Fructose Corn Syrup, Soybean Oil, Monoglycerides, Sodium Stearoyl Lactylate, Ascorbic Acid, etc. etc.

So, there you go. I rest my case!

And on that uplifting note, peace and love, and Happy New Year to all.  

For Hot Dog Buns:

2¾-3 c. unbleached all-purpose flour, fluffed, divided

2 tsp. instant yeast (or active dry yeast)

1 T. granulated sugar

1 tsp. kosher salt

1 c. warm whole milk  

2 T. vegetable oil

1 egg, beaten

Combine 2½ cups of the fluffed flour, yeast, sugar, and salt in the bowl of your stand mixer.

Add warm milk, oil, and most of the beaten egg. (You want to save just enough of the beaten egg to brush the top of the buns before they go into the oven.)

Mix for 2 minutes with your dough hook. Scrape down the sides with a stiff spatula as needed.

On low speed add the remaining ¼-½ cup flour until the dough forms a sticky mess.

Cover and rest for 10 minutes.

Meanwhile, line a baking sheet with parchment paper.

Cut dough into 8 pieces on a floured surface. (I use my bench scraper to divide the dough into 8 pie shaped wedges after I have shaped the dough into a big ball.) Then with floured hands, press each piece of dough into a 3 x 6-inch rectangle. From the 6-inch side, roll up tightly into a log.

Place seam-side down on the baking sheet, cover with a clean tea towel, and let rise in a warm spot until the dough has doubled in size. For me, this takes about 45-50 minutes.

Just before baking in a pre-heated 375-degree oven, brush each roll with the remaining beaten egg. Bake for 12 minutes. (The internal temperature should reach 190 degrees before removing the buns from the oven.) Then let cool completely before cutting.

For Hamburger Buns:

2¾-3 c. unbleached all-purpose flour, fluffed, divided

2 tsp. instant yeast (or active dry yeast)

1 T. granulated sugar

1 tsp. kosher salt

1 c. warm whole milk  

2 T. vegetable oil

1 egg, beaten

sesame seeds

Combine 2½ cups of the fluffed flour, yeast, sugar, and salt in the bowl of your stand mixer.

Add warm milk, oil, and most of the beaten egg. (You want to save just enough of the beaten egg to brush the top of the buns before they go into the oven.)

Mix for 2 minutes with your dough hook. Scrape down the sides with a stiff spatula as needed.

On low speed add the remaining ¼-½ cup flour until the dough forms a sticky mess.

Cover and rest for 10 minutes.

Meanwhile, line a baking sheet with parchment paper.

Cut dough into 8 pieces on a floured surface. (I use my bench scraper to divide the dough into 8 pie shaped wedges after I have shaped the dough into a big ball.) Then with floured hands, shape each into a ball and place on prepared baking sheet.

Flatten each ball to about ½-inch thick, cover with a towel, and let rise in a warm spot until they double in size, about 45-50 minutes.

Just before baking in a pre-heated 375-degree oven, brush each roll with the remaining beaten egg and sprinkle with sesame seeds. Bake for 12 minutes. (The internal temperature should reach 190 degrees before removing the buns from the oven.) Then let cool completely before cutting.

ITALIAN SAUSAGE, MUSHROOM, AND SPINACH LASAGNA WITH BÉCHAMEL SAUCE (WHITE LASAGNA)

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The picture is of the last piece of this lasagna and the last of Eggplant Parmesan Light. They are both delicious and go very well together.

Well, Christmas and the onset of a new year have come and gone, and frankly I’m exhausted. But even though I am in recuperation mode, I wouldn’t change one minute of all the time I spent getting ready for Christmas and the new year and the time I spent with family and dear friends. Because Mr. C. and I are well and truly blessed with fabulous relatives and the very best of friends. And for me, this is the one time of year I go a little crazy and all-out to show my nearest and dearest how appreciative I am to have them in my life. After that, they simply must make do with the bare minimum of pomp and circumstance. No longer do any of my kids or grandkids receive cute little Valentine cards or gifts, or Easter baskets, or sometimes even birthday cards, much less birthday presents. Because as I have advanced in age, there is just a limit to the amount of energy I have for such endeavors. But for Christmas, I put on a new persona. I become the embodiment of Mrs. Santa.

And if there is one wish that I truly hope and pray will continue to be granted, it’s that I can continue keeping Christmas like I always have. Because, as you know, there is just something special about all the Christmas lights, the Christmas tree, Christmas cards, and Christmas cookies. When are cookies ever as delicious as at Christmas time? Never! Oh, they still taste wonderful. But Christmas cookies just come with a certain cachet. Maybe it’s because at this time of year they are kept in Christmas tins. Because who doesn’t like to lift several lids to find just the cookies they are craving at the time?

So, may you too, my fellow Mr. and Mrs. Santas, find time during the beginning of 2025 to relax a bit, take time for yourself, and reassess your priorities. (I use the term priorities rather than resolutions because it’s much easier for me to prioritize than to make a resolution and actually accomplish a loss of 20 pounds in 15 days!) But enough about me and my idiosyncrasies. And on to this recipe.

First of all, as in every lasagna I have ever made, this recipe takes time to prepare. So, I’m not going to tell you that this is a breeze to make. It’s actually a pain in the rear to build. But it’s still worth the effort because it’s really yummy. And sometimes white lasagna is a very nice change of pace.

So, I highly recommend this recipe or my Roasted Mushroom Lasagna with Béchamel Sauce or Roasted Veggie Lasagna with Cheese Béchamel Sauce if a lasagna that does not contain tomatoes would make a nice change.

Plus, as in most lasagna recipes, this recipe yields a lot of servings. So, it is perfect for feeding a crowd. Or if you are much more efficient than I am, you could make it and cut it into portions and freeze them for those nights when cooking anything is tantamount to hitting your thumb with a hammer.

And as for books that I have recently read, forget it for now. I have been to bloody busy. But I plan to change that right after I post this recipe.

So, bye for now and may 2025 find you happy, healthy, and on your best behavior. (We are all going to need to be on our best behavior because it’s going to get rough! And civility, empathy, compassion, and compromise are going to be more important than ever.)

And as always, peace and love to all.        

For the sauce:

½ c. (1 stick) unsalted butter

1 lg. clove garlic, finely minced

½ c. unbleached all-purpose flour

4 c. whole milk, plus more if needed if the lasagna looks like it might be a bit dry*

1 tsp. kosher salt

freshly ground black pepper

12-16 oz. low fat cottage cheese, whirled in a food processor or blender until smooth

½ c. grated Parmigiano-Reggiano

1 lg. egg, beaten

In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and cook for 1 minute. Then whisk in the flour and continue whisking for a couple of minutes or until the paste begins to bubble and thicken.

Slowly whisk in the milk, until no lumps remain. Raise heat to medium-high and bring to a boil, then reduce to low and continue to simmer until sauce has thickened, about 3-4 minutes.

Stir in the salt and pepper, then mix in the cottage cheese and Parmigiano-Reggiano cheese, stirring until smooth. Remove from heat and allow the sauce to cool before adding the beaten egg. Set aside.   

For the sausage, mushroom, and spinach layer:

1 lb. bulk Italian sausage

1 lb. sliced mushrooms

5-8 oz. baby spinach, roughly chopped

Fry the bulk sausage in a frying pan until nicely browned. Drain if a lot of fat. Then add the mushrooms and cook for a couple of minutes. Remove from heat and add the fresh spinach. Set aside until needed.  

Putting it all together:

12 oz. lasagna noodles, cooked al dente, drained, and patted dry

3 c. grated mozzarella cheese (12 oz.)

freshly chopped parsley

Lightly grease the bottom and sides of a deep-dish casserole pan or dish that is at least 9×13-inch wide and long. Spread a thin layer of sauce on the bottom.  

Lay a layer of lasagna noodles over the bottom. (There will be 3 layers of noodles when the casserole is fully assembled.)

Spread a third of the sauce on the noodles, and half of the sausage, mushroom, and spinach mixture. Then top with a third of the mozzarella cheese. Repeat with another layer of noodles, sauce, the rest of the spinach mixture, and another third of the mozzarella cheese. To finish, top off with a layer of noodles, and the remaining sauce. (The remaining mozzarella will be used during the latter part of the baking process.)

*If it appears that the lasagna might turn out dry when baked, poke some holes in the top and gently pour on a half cup to a full cup of milk.  

Cover with foil and bake in a pre-heated 350-degree oven for about 40-50 minutes. Uncover the lasagna and scatter the remaining mozzarella cheese over the top and bake for another 15 minutes or until the lasagna is completely heated through and the cheese is melted. (The internal temperature should reach at least 165 degrees.)

Remove from oven, cover with foil, and let sit for about 10 minutes.

Garnish with parsley and serve warm.

Please note: This casserole can be made ahead and refrigerated for up to 2 days before baking. But be sure to take it out of the fridge for a good hour before you plan to put it in an oven. And even then, it might take a bit longer to bake.  

BRUTTI MA BUONI (UGLY BUT GOOD) ITALIAN ALMOND COOKIES

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So, yes, I do have another recipe for Brutti Ma Buoni (BMB) on this site in which hazelnuts are the star. But when I was researching recipes for the dinner party we recently hosted for the Whistle Lake Jazz Quartet (plus wives) with Italian food as the theme, I stumbled on a recipe for Italian BMB. It was a bit different than mine because it was for a chocolate BMB, which didn’t appeal to me at all. But what I learned was that BMB are typically made with hazelnuts as the primary nut, although some regional variations, especially in Tuscany, feature almonds. And suffice it to say, I love Tuscany with a passion. So, to go along with the gelato I planned to serve for dessert, I decided to make my own version of this ugly cookie. And because I am basically lazy, instead of portioning out the dough with a tablespoon, I used my #60 ice cream scoop.

So, my BMB’s are not in the least bit ugly. Plus, I also messed with the flavoring. I decided since I was using almonds instead of hazelnuts, swapping out one of the teaspoons of vanilla for ½ teaspoon almond extract and ½ teaspoon water, was going to up the almond flavor immensely. And I must confess; these are the easiest to prepare cookies imaginable!

So, if you too love everything Italian, want to make a delicious and easy to prepare cookie, and love the fact that there is no flour, butter, or added oil of any kind in the list of ingredients, then this is the cookie recipe for you.

But before I let you go, I haven’t had a lot of time to read with all the preparation for the holidays, but I did finish for the third time, Alexander McCall Smith’s lovely book entitled Tears of the Giraffe. If you have not read the series featuring Precious Ramotswe and her No. 1 Ladies’ Detective Agency in Botswana, then you are in for a treat. Beautifully written and the people, well at least most of them, are truly endearing. And even if you have read these wonderful books, do it again. They just keep getting better and better with each read.

Well, that’s it! The new year is about to take place. And although I think it’s going to be a rough ride for a few years, I know that I can make it through because of all the truly wonderful people I am blessed to have in my life.

May you too surround yourself with people who are kind, who care, and who want to make the lives of everyone around them better.

And as always, peace and love to all.

8 oz. unsalted whole almonds (skins and all) – roughly 1¾ cups (best way to know for sure is to weigh the nuts)

1½ c. powdered sugar

pinch of salt

1 lg. room temperature egg white, lightly beaten

1 tsp. pure vanilla extract

½ tsp. good almond extract

½ tsp. water

Pre-heat your oven to 400-degrees. Spread the almonds on a large, rimmed baking sheet and toast for 8-10 minutes. (When you can smell the roasted nuts, you know they are ready. And always, it’s better to err on the side of caution. So, when in doubt, take them out!) Allow the nuts to cool completely before proceeding.

In a food processor, pulse the almonds until they are partially broken down. Add the powdered sugar and salt and continue pulsing until the nuts are finely chopped. Add the lightly beaten egg white, vanilla, almond extract, and water.  Pulse just until the dough is thoroughly combined. (It should be all clumped together.)

Line a baking sheet with parchment paper.

Using an ice cream scoop, (#60 – 1 tablespoon) drop the cookie balls onto the prepared cookie sheet about 1-inch apart. If you don’t have a small ice cream scoop, spoon tablespoon-size mounds of the dough onto the prepared baking sheet, again about 1-inch apart. (This is the way to end up with the “ugly cookie” part.)

Bake the cookies on the center rack of your 400-degree oven for about 11-13 minutes or until lightly browned all over. (Watch carefully, because the bottom of the cookies can get too brown if baked too long. But the longer you bake them, the crispier on the outside they become. Which BTW, is what you want.) (In my oven, 13 minutes is perfect.) They are basically like a nutty macaroon.

Remove from oven and allow the cookies to cool completely on a wire rack before storing them in an airtight container.

Unlike many cookies, Brutti Ma Buoni cookies are best eaten within 1 or 2 days.    

So, while I’m working my tush off getting ready for the holidays, our orange boys are taking it easy. Oh, that it could have been me taking a nap!

FROSTED AND SPRINKLED SUGAR COOKIES (THINK PINK COOKIES DRESSED FOR CHRISTMAS)

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OK, I promise this is the last Christmas cookie recipe I feel it necessary to post this year. Because I am done baking cookies. (Or at least I hope I am done.)   

So, I’m not going to keep you long. You have much better things to do with your time than read anything more from me!

But before I close the cookie recipe section on this blog for 2024, I want to provide you with this fantastic Christmas sugar cookie recipe. The cookie part is exactly like my recipe for Pink Cookies. And I’m serious when I say that this is the best sugar cookie recipe I have ever tasted. So, if you need a last-minute cookie to serve on Christmas, this is it. And everyone will love it. Well, maybe not everyone, if lightly almond flavored cookies are not your thing. But for most of us, these cookies have everything going for them. They are crisp and the frosting is delicious. And they are pretty.

So, enough said. You want to make the perfect Christmas cookie? Well then, this is the recipe for you.

And as always at this most wonderful time of the year, peace and love to all.    

For the cookies:

1½ c. powdered sugar

1 c. (2 sticks) unsalted butter, room temperature

1 egg, room temperature

1 tsp. vanilla

½ tsp. almond extract

2½ c. unbleached all-purpose flour, fluffed

pinch of salt

1 tsp. baking soda

1 tsp. cream of tartar

sprinkles

Cream sugar and butter until light and fluffy. Mix in egg, vanilla, and almond extract. Whisk together the flour, salt, soda, and cream of tartar in a small bowl. Stir into the butter mixture. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic gently shaping it into a round log about 1½-inches wide. Refrigerate for 2 hours or overnight. When ready to bake, preheat oven to 375-degrees.

Un-wrap log and slice dough a generous 1/3-inch thick. Arrange slices, about 2-inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden, 12-15 minutes. (Do not under-bake.)

Remove from oven and cool on baking sheets for 1 to 2 minutes. Then carefully transfer the cookies to a wire rack to cool completely before frosting (see recipe below). After frosting, immediately decorate with sprinkles. Gently push the sprinkles into the soft frosting with your fingers. Let the frosting set until hard and store the cookies in a tightly covered container hidden away from your family.

Note: if you prefer to cut the cookies into shapes, refrigerate dough for 2 hours. Roll out to generous 1/3-inch. (Do not roll any thinner. The thicker the cookie, the better the flavor.) Cut into favorite shapes. Arrange cookies, about 2-inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden for 12-15 minutes in a pre-heated 375-degree oven. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes; transfer to a wire rack to cool completely before frosting. Top with sprinkles immediately. Push down lightly with your fingers to set the sprinkles in the frosting.

Let the frosting set and get hard before storing the cookies in an airtight container.

For the frosting:

⅓ c. unsalted butter, room temp.

4½ c. powdered sugar

tiny pinch sea salt  

¼ c. whole milk, plus more as needed

½ tsp. vanilla extract  

½ tsp. good almond extract

food coloring, if desired

Cream softened butter, powdered sugar, salt, milk, vanilla extract, and almond extract together with a mixer. Add more milk if necessary to reach desired consistency. Add food coloring (optional). (But, why not?) (It’s Christmas!)  

M&M CHRISTMAS COOKIES  

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When you’re sending Christmas cookies to your grown kids, it’s always nice to include a couple of cookie choices just for any little one that might be visiting or living with them. So, this year I decided a sugar cookie with red and green M&M’s and sprinkles on top would fit the bill nicely. Along with a couple of other simple cookies I knew young children would love, I felt I’d covered any child over the age of two. What I didn’t take into consideration were the big kids, like my husband, who found these cookies to be delightful. Well, silly me! Next time I make Christmas cookies, I will be certain to make a double batch and send some along in every goodie package.  

I found the basic recipe for this cookie on the celebratingsweets.com site. I made a couple of slight changes only to make life a bit easier for myself. (It’s all about me, right?) Anyway, the cookies are so good. Just the right amount of everything that’s required in a great cookie.

So, if you too are looking for a “Christmas cookie for all ages”, I highly recommend you give this recipe a try.

And you know, these cookies could be made at any old time of year with regular M&M’s or chocolate, butterscotch, peppermint, etc. chips and/or nuts of any kind. This dough is worthy of any kind of addition you decide upon.

Well, that’s it for today. Being Mrs. Santa is not an easy job. And I didn’t even apply for the position. I think it must just come with being a woman. One of those jobs a lot of us women (and yes, some of you guys too) take on because if we didn’t do it, it probably wouldn’t get done. (Sound familiar.) But believe me, I am not complaining. I just feel lucky to still be able to bake cookies and make Christmas as nice as I can for the people I love. And the goodie packages are all in UPS’s capable hands, which is always a relief. (One job done, only 43 more to go!) Like a few more gifts to purchase, finding the time to decorate the house and even though our tree is up, it is still devoid of lights and ornaments, and get to all the other tasks on my “TO DO” list without ending up driving Mr. C. crazy or driving our kitties into temporary seclusion under the guest bed! But enough about my desire to be queen of Christmas!  

So, before I go any further, I want to recommend you read Out of the Darkness by David A. Jacinto. A truly fascinating and horrifying story of coal mining in England during the middle of the 19th century. Beautifully written and just an amazing story of courage and the will to make a better life for yourself and the people you love.

May you too be the person who strives to make the best life possible for those you love.

And as always, from our home to yours, peace and love. And MERRY CHRISTMAS.

1½ c. plus 1 T. unbleached all-purpose flour, fluffed

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. fine sea salt

½ c. (1 stick) unsalted butter, room temp.

½ c. granulated sugar

⅓ c. brown sugar, lightly packed

1 lg. egg

2 tsp. pure vanilla extract

1½ c. red & green M&M’s

holiday sprinkles

Line a baking sheet that will fit in your refrigerator with parchment paper.

In a bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a separate bowl, beat the butter, granulated sugar, and brown sugar together until well combined.

Add the egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed.

At low speed, add the flour mixture and mix until just combined.

Gently stir in the M&M’s. (I use a plain table knife for this type of mixing. “Cuts” through the dough nicely and works much better than a spatula.)  

Place a small number of sprinkles in a small, shallow bowl. (You can always add more when needed)

Using a #40 (1½ tablespoons) ice cream scoop, form balls of cookie dough. Press the top of each ball into the bowl of sprinkles. Place on the prepared baking sheet, sprinkles side up, as close together as possible. Place the baking sheet in your refrigerator for a few hours or overnight.

When ready to bake, place the dough balls onto parchment paper lined baking sheets leaving an inch or two for spreading.

Bake in a pre-heated 350-degree oven for 8-11 minutes, or until the edges of the cookies are set but the center is still slightly underdone. This helps create a soft cookie.  

Remove from oven and place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.

Store in an airtight container.

FRUITCAKE SHORTBREAD COOKIES

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OK, all you people out there with a fruitcake phobia (you really don’t know what you’re missing), have I got a cookie for you! And of course, for all you who already know the joy a truly good fruitcake can bring to your lives, these simple cookies are going to rock your socks. (Christmas stocking, of course!)

First, the base is shortbread. And who in their right mind doesn’t love shortbread above all other cookies. And then you add some glazed and candied fruit and sliced almonds just for the heck of it, and you have fruitcake heaven in every bite.

So, enough said today. I’ve got packages to get to UPS. Plus, attend one of Mr. C’s gigs this evening.

So, as always, peace and love to all. (Take a good deep breath Patti, and all will be just fine.)    

1 c. (2 sticks) unsalted butter, room temp.

1 c. powdered sugar

¾ tsp. vanilla

¼ tsp. almond extract

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

½ c. red and green glazed maraschino cherries, roughly chopped  

¼ c. candied orange peel (the kind you use for fruitcake)

¼ c. sliced almonds

Beat the butter, powdered sugar, vanilla, and almond extract together until smooth. In a separate bowl, mix the flour and salt together. Add the chopped glazed fruit, candied orange peel, and almonds to the flour and mix until all the fruit has been coated with flour. (I do this with my fingers.) With mixer on low speed, add the flour mixture, mixing just until the dough forms.

Divide dough in half. Place the first half on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1¼-inch wide.  Do the same with the second half of the dough. Refrigerate for 2 hours or overnight.

Preheat oven to 350-degrees. Un-wrap log and using a very sharp knife, slice dough 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes before slicing).

Arrange slices, about 1-inch apart, on baking sheets lined with parchment paper. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.   

EASY STOVE TOP PEANUT BRITTLE

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I have no idea (actually, I know darn well) why I have waited more decades than I can remember, to make peanut brittle. (Actually, the fact is that I could easily become addicted to peanut brittle. And all that sugar is hardly good for me! And Mr. C. doesn’t even like peanut brittle. So, that would leave me to eat every beautiful little irregularly shaped, divine caloric morsel.)

But for whatever reason, this Christmas I decided against making any kind of fudge. Instead, I decided to make two of my favorite candies in the whole wild world. Number one being – Chocolate and Almond Covered Old English Toffee (recipe on site) and number 2, well, you guested it – peanut brittle. (I figured this year to just end it with a bit of indulgence. Because who knows what next year will bring!)

First I decided to take the easy way out. Microwave brittle. It didn’t work. I couldn’t really tell when it was a nice caramel color while the bloody candy was bubbling away in my microwave. So, I burned the candy. Wah!

So, I decided to go the old-fashioned route and use my stove top. That worked! And it was easy peasy!

So, if you are thinking of making candy this Christmas, I suggest you choose peanut brittle. (And then give most of it away. Seriously!)

Merry Christmas everyone. And the happiest of New Year.

And as always, peace and love to all.   

2 c. granulated sugar  

1 c. light corn syrup  

½ c. water 

2 c. salted roasted peanuts

2 T. unsalted butter

1½ tsp. baking soda

1½ tsp. vanilla extract

Line a sheet pan with parchment paper. Set aside.

Get the peanuts, butter, baking soda, and vanilla ready to go.

Place granulated sugar and water in a heavy-bottomed, medium-sized saucepan and stir until well combined. Add the corn syrup. Cook mixture over medium heat, stirring continually, until the mixture comes to a gentle boil. (I use a flat-bottomed wooden spoon to stir the candy.)

Attach your candy thermometer to the edge of the pot. (Be careful. That boiling mess in the pot is very hot.) Cook, stirring continually until the temperature reaches 250-degrees.

Add the peanuts and stir the mixture constantly until the candy thermometer reaches 300-degrees.

Remove from heat and immediately stir in the butter, baking soda, and vanilla. The mixture will foam and again be careful.

Carefully pour the hot candy onto the prepared pan and use a heatproof rubber spatula coated with cooking spray to quickly (and carefully) spread the mixture into an even layer.

Allow the brittle to cool completely (30 to 60-minutes) before breaking apart and eating. (And be careful as you break the brittle into small pieces. Those sharp hard edges can stick you and draw blood. In fact, I have a small bandage on one of my fingers as I write this post.)

Store the completely cooled peanut brittle in an airtight container.

DO NOT REFRIGERATE.

ANDES CRÈME DE MENTHE SHORTBREAD COOKIES

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There is just something special about the combination of chocolate and mint. So, when I went ingredient shopping in my downstairs freezer a couple of mornings ago for butter (lots of butter), a variety of nuts, and chocolate chips ranging from white to semi-sweet, I found everything I expected to find. In addition, I found 4 packages of Andes Crème De Mint baking chips. Wait! When did I buy these and why so many? And then I remembered that last Christmas Bartell’s drug store had these little packages of heaven on sale. And ever the frugal shopper, I took advantage of a great deal.

So, instead of Chocolate Chip Peppermint Shortbread Cookies (recipe on site and really yummy) which I had originally planned to bake, I decided to work up a recipe that included these delightful little morsels.

Now this is a cookie for a person with a sophisticated palate. Someone who normally looks and acts like an adult, but when presented with chocolate and peppermint together, reverts to a typical 6-year-old. (Mine, mine, MINE!) (And yes, I have someone in mind, but it would be unkind of me to mention his name in this reference.) (Hint: his lovely wife’s name is Margo.) Also, this might not be a cookie your young children would enjoy. It is very pepper minty. But truly, in a very good way.     

Anyway, this is a simple cookie to prepare. And perfect when included in a Christmas goodie package. And just for grins and giggles, I decided to post my list of the items I am including in this years goodie package for my 4 adult children and Andy’s sister Katie and her husband Rick. Not all of the treats will be in every package. Because, for example, I know Rick and Katie would prefer Anise Biscotti with Slivered Almonds to M&M Christmas Cookies. While Eden’s granddaughter Mary, would definitely scarf down M&M Christmas Cookies and Frosted and Sprinkled Sugar Cookies and not be at all impressed with Speculaas.

So, I try and match the treats to each family by age and number of people in the household (or kids living in the area who know grandma will be sending a package and they better be there when it’s opened. Thank you very much!)

Now I know I’m crazy and don’t expect you to do anything like this. But a goodies package from home when your kids or relatives aren’t in the area is a really nice way of saying “I love you” and “happy holidays”.

So, about this list. Every recipe is on this site.

Well, that’s it for now. As you can tell from this list, I am really busy in my kitchen getting ready to send these goodie packages, so they arrive before Christmas. So, please excuse me if I don’t post any new recipes for a few days. I am busy being Mrs. Santa.

May you too enjoy sending edible gifts to your loved ones. There is just nothing nicer than opening a package with treats you remember from your childhood. I try to mix things up every year. But one cookie my kids can always count on are Russian Tea Cakes.

I have been making Russian Tea Cakes every year since I was 20 years old. It’s really all about tradition. And if there ever was a year that we needed to celebrate family, humanity, and tradition, it’s this Christmas.

This has been a hard year for a lot of us. And it’s not going to get any easier in 2025.

So, I invite you to spoil your friends. Spoil your family. Make every get-together a celebration. We need each other. We need to know we are loved and that we will make it through because we are valued and loved by our friends and family. And we need to show our love to our family and friends. And if we can be the ones doing most of the spoiling, by showing off our cooking and baking skills, more power to us. We can bring joy.

So, to all of you who spend time in your kitchen, who cook wonderful meals and bake special treats, I salute you. Cooking and baking are time consuming. But a nutritious meal or a delicious treat is one easy way to show love. Keep up the good work.

And as always, peace and love to all.       

Patti’s 2024 list of goodies:    

CANDY

Chocolate and Almond Covered Old English Toffee

Easy Stove Top Peanut Brittle

COOKIES

Andes Crème De Menthe Shortbread Cookies

Anise Biscotti with Slivered Almonds

Candied Ginger Refrigerator Shortbread Cookies

Chocolate Chip Refrigerator Shortbread Cookies

Chocolate Orange Biscotti

Frosted and Sprinkled Sugar Cookies (recipe under Pink Cookies)

Fruitcake Shortbread Cookies

M&M Christmas Cookies

Russian Tea Cakes

Speculaas

NUTS

Sweet and Spicy Glazed Pecans

ANDES CRÈME DE MENTHE SHORTBREAD COOKIES

1 c. (2 sticks) unsalted butter, room temp.

1 c. powdered sugar

1 tsp. vanilla

½ tsp. fine sea salt

2 c. all-purpose flour

1 c. Andes Crème De Menthe baking chips

With an electric mixer, beat butter, sugar, vanilla, and salt together until smooth.

In a separate bowl combine the flour and baking chips. With mixer on low speed, add flour mixture just until the dough forms.

Place half of the dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1½-inches wide. Refrigerate for 3 hours or overnight. Do the same with the second half of the dough. Actually, you can make these cookies as large or as small as you want. (I usually make all my Christmas cookies on the small side because then people can have an assortment without feeling any gilt.)

Preheat oven to 350-degrees. Un-wrap log and using a serrated or very sharp knife, slice dough into 3/8-inch-thick slices. (If dough feels really hard, leave at room temperature for 5 to 10 minutes.)

Arrange slices, about 1-inch apart on parchment paper lined baking sheets.

Bake until lightly golden around the edges, 15 to 18 minutes. (Do not under-bake.)

Remove from oven and cool on baking sheets for 1 to 2 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.  

GREEN SALAD WITH BLUE CHEESE, SWEET AND SPICY GLAZED PECANS, AND SIMPLE BALSAMIC VINAIGRETTE

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This is one of those salads you just go by feel. How much blue cheese to add? Your choice. What kind of greens to use? Again, your choice. Same with all the other items that make up this salad. Some people like a lot of dressing on their salads. Others go gently into that good night. Me, I like my greens to be moderately drizzled with vinaigrette. And especially with this vinaigrette because its flavor could only be described as BOLD! And with blue cheese; there is never too much for me. But others might not throw caution to the wind like I do when assembling this salad. Same with the pecans. They are just so darn tasty while providing that wonderful crunch that is always appreciated. But again, ere on the side of caution. You can always add more.

So, basically, this is not a salad for wimps. This is full on, reasonably heathy, flavor extravaganza for your mouth. Plus, it’s pretty!

So, I’m not going to take up any more of your time today. Because if you are as busy as I am getting ready for Christmas, you don’t need me taking up any more of your precious time!

But before I go, I just read two books by Stewart O’Nan – Henry, Himself and Emily, Alone. I really enjoyed Henry, Himself. But I really didn’t care for the characters in Emily, Alone. The whole book only served as a reminder of how lucky I was to have the parents I was blessed with, and the wonderful children I was lucky enough to raise. But after the first 5-6 pages of Wish You Were Here (which I should have read before Emily, Alone), I gave up on this dysfunctional family. I didn’t care to read one more page of how things turned out or how they led their life.

I also included a couple of pictures at the end of this post. You might find them interesting.  

And as always, peace and love to all.

For the Sweet and Spicy Glazed Pecans:  

½ c. powdered sugar

¾ tsp. kosher salt

scant ½ tsp. cayenne pepper

4 tsp. water

2 c. pecans halves

In a medium sized bowl, whisk the powdered sugar, kosher salt, cayenne pepper, and water together.  

Add the pecans and stir until the nuts are evenly coated.

Transfer the pecans to a parchment paper lined baking sheet and arrange in a single layer. Make sure the nuts are evenly spread out. (If they are clumped together, they won’t cook evenly). Scrape out any remaining glaze from the bowl and drizzle over the nuts.

Bake in a pre-heated 350-degree oven for 14-18 minutes, or until the pecans are caramelized and the caramel on the baking sheet is a rich brown color.

Remove from the oven and immediately slide the parchment paper off of the hot baking sheet. (This stops the nuts from continuing to bake.)

Allow the pecans to cool completely. Once cool, remove the pecans from the parchment paper, breaking apart any clusters if necessary, and store them in an airtight container for up to two weeks.

Note: If the nuts are sticky after cooling, that means the glaze coating is not fully cooked. Pop them back in the oven for a few minutes and let cool again.

For the Simple Balsamic Vinaigrette:  

¼ c. balsamic vinegar

1 tsp. honey, or more to taste  

1 sm. garlic clove, finely minced

1 tsp. Dijon mustard, or more to taste

½ tsp. fine sea salt

freshly ground black pepper

6 T. extra-virgin olive oil

In a small bowl, whisk the vinegar, honey, garlic, mustard, salt, and black pepper together.

Add the olive oil and whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine. Taste and adjust ingredients as desired. Store in refrigerator until about 30-60 minutes before using. Put whatever vinaigrette is left back in the fridge. This vinaigrette should not be left at room temperature forever.

For the Salad:

mixed greens (romaine, Spring mix, baby spinach, red leaf lettuce, arugula)

Simple Balsamic Vinaigrette (recipe above)

ripe pear(s) or apple(s), halved, then quartered and very finely sliced

crumbled blue cheese or Gorgonzola

Sweet and Spicy Glazed Pecans (recipe above)

Place salad greens on individual plates or on a large platter. Drizzle a bit of vinaigrette over the greens. Then tuck in pear slices here and there. Sprinkle with cheese crumbles and add a few nuts as garnish. Serve immediately.  

People ask me why I spend so much time in the kitchen. This is my view from the sink. (Port Susan Bay and the Cascade Mountains.)

And why I post so many recipes? This is my view from my computer chair. (That’s Mt. Baker BTW.)

EDIBLE CHRISTMAS GIFT SUGGESTIONS

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Starting just after Thanksgiving (I refuse to think about Christmas until after turkey, dressing, and gravy have made their first appearance of the year), I start thinking about my kids and others Christmas goodie packages. Even though I still send Christmas gifts to my kids, I have been told that what they really look forward to are their Christmas goodie packages. And each year I try to mix things up a bit. With either treats that are new and I know the kids would love, or goodies from their childhood which I know they adore. I just don’t want to send the same items every year. What fun is that? (For me or for them!)

Now, of course, there are lots of fun goodies that travel well. Those get sent via UPS. But delectables that might not make it to their destination intact, I save for gift giving to family and friends in the area.  

So, having a bit of experience in the “what should arrive intact and what might disintegrate into delicious crumbs, get broken in transit, ooze out of their container, or spoil if not delivered in a timely manner”, I will mark – hand deliver. If not marked as such, I believe the items not identified for “home delivery” would do well and enjoy traveling to exotic places.

All the treats listed below are recipes you will find on this site. Duh! And all are treats that I would have no hesitation in gifting to even the pickiest of recipients.

So, I hope this inspires you to give edible gifts to your loved ones, your kid’s teacher, your neighbors, someone who might be alone this holiday season, etc. And it doesn’t have to be a big package. Just a small reminder that you care about them and wish them a happy holiday.

So, I hope this post gives you inspiration to make homemade treats to share with others this holiday season. It’s been a rough year for many of us. And it isn’t going to get any easier. But who can’t feel just a little bit better about life with a homemade biscotti in one hand, and a cup of coffee, tea, or hot chocolate in the other. Life is just too short to miss out on these simple pleasures. And we as cooks can make it happen.

So, from our home to yours, peace and love and HAPPY HOLIDAYS.

BEVERAGES (ALCOHOLIC AND NON-ALCOHOLIC)

Glögg (hand deliver)

Mocha Hot Cocoa Mix

Peppermint Hot Chocolate Mix

CANDY

Black and White Fudge

Boozy Chocolate Orange Balls

Candied Pecan Bourbon Praline Fudge

Chocolate and Almond Covered Old English Toffee

Chocolate Pecan Bourbon Balls

Fleur de Sel Chocolate Bark

Fudge!!

Fudge with Brandied Cherries and Walnuts

Peanut Butter Fudge

Popcorn Brittle

Salted Bourbon Chocolate Fudge with Pecans

Salted Peanut Fudge

The Trouble with Truffles (several truffle recipes) (hand deliver)

CHRISTMAS BREAD or CAKE

Apple Carrot Pecan Quick Bread with Cinnamon Streusel Topping (hand deliver)

Baba Au Rhum (hand deliver)

Candied Fruit and Nut Braided Yeast Bread (hand deliver)

Caribbean Black Fruitcake

Christmas Berliner Stollen

Cinnamon Sugar Quick Bread (hand deliver)

Cognac Glazed Eggnog Bread (hand deliver)

Crumble Topped Peachy Bourbon-Pecan Quick Bread (hand deliver)

Crumble Topped Pumpkin Zucchini Carrot Pecan Bread (hand deliver)

Danish Puff (hand deliver)

Dried Cranberry and Almond Braided Danish (hand deliver)

Eggnog Bundt Cake (hand deliver)

Holiday Fruitcake

Krendl – Russian Christmas bread (hand deliver)

Light and Fluffy Cinnamon Rolls with Rum Raison Cream Cheese Frosting (hand  deliver)

Nantucket Cranberry Cake (hand deliver)

Sticky Buns or Cream Cheese Topped Cinnamon Rolls (hand deliver)

COOKIES

Anise Biscotti with Slivered Almonds

Candied Ginger Refrigerator Shortbread Cookies

Chewy Caramel Pecan Squares (hand deliver)

Chocolate and Hazelnut Filled Pastry Cookies (hand deliver)

Chocolate and Pecan Toffee Bars (hand deliver)

Chocolate Chip Peppermint Shortbread Cookies

Chocolate Chip Shortbread Cookies

Chocolate Chip Shortbread Refrigerator Cookies

Chocolate Orange Biscotti

Chocolate Peppermint Sandwich Cookies (hand deliver)

Christmas Refrigerator Shortbread Cookies

Double Chocolate Mint Cookies

Dried Cherry, Pistachio, and White Chocolate Biscotti

Ganache Filled Shortbread Sandwich Cookies (hand deliver)

Holiday Austrian Kipferl Cookies (hand deliver)

Italian Dried Cherry and Almond Christmas Cookies

Knockoff Levain Bakery Chocolate Chip Walnut Cookies (hand deliver)

Molasses Cookies

Payday Candy Bar Bars (hand deliver)

Peppermint Candy and Chocolate Chip Biscotti

Pink Cookies

Rolled Sprinkle Cookies

Russian Teacakes

Speculaas (Dutch Spice Cookies)

White Chocolate Dipped Coffee Bean Shortbread

NUTS

Honey Roasted Nuts

Not Your Mama’s Chex Party Mix

Quick and Easy Party Mix

Rosemary Roasted Cashews

Sweet and Spicy Glazed Pecans

THIS AND THAT

Bacon Jam (hand deliver)

Bourbon Caramel Sauce (hand deliver)

Bread and Butter Pickles (hand deliver)

Caramelized Onion and Port Wine Jam (hand deliver)

Caribbean Rum-Raison Ice Cream Sauce (hand deliver)

Chocolate Kahlua Ice Cream Sauce (hand deliver)

Chunky Applesauce (hand deliver)

Cinnamon Granola with Dried Fruit and Nuts

Dark Chocolate and Orange Ice Cream Sauce (hand deliver)

Fresh Strawberry Ice Cream Sauce (hand deliver)

Homemade Ricotta Cheese (hand deliver)

Seasoned Sea Salt

Spiced Rum Sauce (hand deliver)