Almond Raspberry Thumbprints

These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 

Dessert

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Dilly Ranch Crackers

This crackers will forever make me think of my childhood and Christmastime. My mom would make these for a big Christmas party my parents hosted for years and years.  I would love eating these after their party was over and I got to munch on all the yummy leftovers! These are super easy and make a great gift in a cute little tin.

1 box oyster crackers
1/4 cup vegetable oil
1 pkg ranch seasoning mix
3/4 dried dill weed
1/4 tsp garlic powder

Mix the oyster crackers with vegetable oil.  Add the seasonings and mix until all the crackers are coated well.

Tailgating Food

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Old Fashion Spice Cake with Cream Cheese Frosting

Treat number 2 for 12 Days of Christmas Treats is this yummy spice cake! The cream cheese icing is a wonderful compliment to the spice cake! I loved this recipe because it wasn't a huge cake it was perfect if you want make it for a friend or for a dinner party. This recipe is from the Imperial Sugar website. 

Cake:

1 2/3 cups cake flour

2 tsp ground cinnamon

1 tsp cloves

1/2 tsp nutmeg

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup salted butter (room temperature)

3/4 cup brown sugar

1/2 cup white sugar

1/3 cup vegetable oil

3 eggs (room temperature)

2/3 cup buttermilk

1 tsp vanilla extract

Frosting:

6 tbsp salted butter (room temperature)

6oz cream cheese (room temperature)

3 cups powdered sugar 

1 tsp vanilla extract

pinch of salt

Heat oven to 350. Grease an 8x8 pan. Whisk together flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.  Set to the side. Cream together butter and sugars until light and fluffy. Gradually beat in the oil.  Beat in eggs one at a time while scrapping down the sides between each egg.  Combine the buttermilk and vanilla extract. Alternate between adding buttermilk and the flour mixture until combined. Pour the batter until the greased pan. Bake fro 40 minutes or until the cake is cooked through. Beat together the butter and cream cheese until it is smooth. Add the powdered sugar, vanilla extract and pinch of salt then beat until fluffy. Spread the frosting over the cake once it has cooled..

Dessert

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Soft Baked Gingerbread Cookies

12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.

Dessert

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Creamy Minestone Tortellini Soup

This soup was delicious, I loved that it used tortellini. It was very filling and everyone in my family loved it. My 10 year old took the leftovers to school the next day! This recipe was adapted from Cooking Classy.

2 tbsp olive oil
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 1/2 tbsp minced garlic
42 oz chicken or vegetable broth
2 (14oz) cans diced tomatoes
2 tbsp tomato paste
1 1/2 cups cut and quartered zucchini
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1 (14oz can) kidney beans
9oz refrigerated cheese tortellini
2 cups chopped fresh spinach
1 1/4 cups half and half
salt and pepper

Heat oil in a large pot and saute onions, carrots and celery until tender. Stir in the garlic and saute for 2 minutes. Add in the broth, tomatoes, tomato paste, zucchini, basil, oregano and thyme. Season with salt and pepper then bring to a boil. Cover and simmer for 15 minutes. Stir in the tortellini and kidney beans and cook for 7 minutes. Stir in the spinach and half and half and cook for another 5 minutes then serve.

Soup

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Homemade Squash Casserole

I'm posting the full recipe for this but I halved it when I made it because I had a sneaky feeling that my people were not going to be as on board with this as I was. I LOVED it, I mean I love squash casserole so no surprise. Everyone else, not so much. But they don't love casseroles like this so...their opinions just don't count. This recipe was adapted from Chef in Training.

3 cups water
1 cup chopped onion
3 cups chicken broth
10 cups sliced yellow squash
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/4 cup mayonnaise
4oz cream cheese (softened)
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 egg
1 1/2 cups crushed ritz crackers
4 tbsp butter

Heat oven to 350. Grease a 9x13 pan.  In a large pot bring the water, chopped onion and chicken broth to a boil. Add the squash and bring to boil with the squash. Reduce heat and simmer for 6-8 minutes. Remove from heat and drain the squash and onions. In a large bowl combine the sour cream, mayonnaise, cream cheese, salt, pepper, garlic powder and egg. Stir well. Carefully stir in the squash. Stir in the cheddar cheese. Pour into the greased baking dish.  Top with the crushed ritz crackers. Cut the butter into small slices and place over the top of the crackers. Bake in the oven for 25 minutes. Remove from oven and let sit for 10 minutes before serving.

Vegetables

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Egyptian Carrot Soup (with Dukkah Spice)

Dukkah is an earthy and deeply flavoured Egyptian spice mix made with nuts and herbs. It is easy to make at home as it requires few ingredients like freshly toasted nuts and seeds. There are many recipes for dukkah, but generally every mixture includes nuts (either pistachios or almonds or hazelnuts etc.either alone or in combination), sesame seeds, cumin and peppercorns or chilli flakes. Mostly, Dukkah spice is used as a crust for Paner and Tofu and also served as a dip (by adding Olive Oil) with bread. It can also be sprinkled on roasted vegetables, pasta, cheese cubes, and even on fresh fruits.

Egyptian Carrot Soup is a nourishing Soup. While roasting the carrots brings out its sweet taste, the Saffron brings in a subtle flavour and adds a lovely colour to the soup. What makes this dish warm and delicious is the crunchiness that comes from the Dukkah spice mix. 

Serving:  2-3 People

Approx. Time:  30 minutes 

Ingredients

For Dukkah Spice (Egyptian spice powder):
2 tbspns Pistachios
1 tspn Sesame seeds (Til)
1 tspn Cumin seeds (Jeera)
1/2 tspn Fennel Seeds (Saunf)
1/2 tspn Black Pepper (Miri)

For Carrot Soup:
2 tspn Butter 
2 roasted Carrots
Oil for brushing
1 cup chopped Onion
3-4 Garlic cloves
1/2 cup soaked Moong Dal (Petite Yellow Lentils)
4-5 cups Vegetable stock
10-15 Saffron strands (soaked in 2-3 tbspns Milk)
1 tbspn Dukkah spice powder
1/4 tspn Pepper Powder 
Salt to taste

For Garnishing:
Hung Curd
Dukkah Spice Powder

To serve with:
Pita Bread with butter and Dukkah Spice

Pre-preparation

1. Soak a little more than 1/4 cup of Moong Dal for minimum 2 hours in a cup of Water. 
2. Take 2-3 tbspns of milk in a cup and add 10-15 Saffron strands. Set it aside for 15-20 minutes. 

Method
To make Dukkah Spice Powder:
Preheat a pan on low flame. Take Pistachios in a pan. Dry roast the Pistachios on low flame for 2 minutes. Transfer it in a bowl and keep it aside for cooling. Then transfer the balance spice mix ingredients in a preheated pan. Toast the ingredients till they start releasing aroma. Keep aside to cool. Once cool, crush it in a mixer to make coarse powder.  

To make Soup Paste:
Grease the Carrots with Vegetable Oil or Butter. Roast it on direct flame till it gets some black patches. Chop the roasted Carrots and set it aside.

Heat a teaspoon of Butter in a pan. Add the Garlic cloves and chopped Onions and saute till the onions are translucent. Thereafter, add the roasted Carrot pieces and soaked Moong dal into it. Saute it for 2-3 minutes. Add a cup of vegetable stock and let the Moong dal cook. Once the dal is cooked, turn off the flame and let it cool for some time. Once cooled down, transfer the mixture into a blender. Blend the mixture into smooth puree. 

Again heat a teaspoon of Butter in a deep sauce-pan. Add Dukkah spice powder and saute. Then add the carrot puree and the remaining Vegetable stock and Salt to taste. Simmer it for few minutes and bring it to a boil. Finish it with Saffron milk. 

While serving, add a dollop of sour Hung Curd to the Soup. Garnish it with Dukkah Spice powder. Serve hot with Pita Bread sauteed in butter and garnished with Dukkah spice. 

Notes

1. You may add Cheese Spread or Cream Cheese to make this soup more creamy.

2. The moong dal may be substituted with 2 bread slices.

3. If the Hung Curd is not sour, you may add few drops of lemon juice, but it may suppress the delicate flavour of Saffron.

Soups

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Nutty Orange & Spinach Salad

Not only the summers but also winters is the perfect time to experiment with salads. Winter is also a good season for Salads due to abundant fresh vegetables and fruits flooding in the market. Nutty Spinach and Orange salad is a delightful green salad which has the right nutrients to keep our body healthy. 

Serving:  1 large bowl

Approx. Time:  15 minutes 

Ingredients

For Salad:
20-25 Spinach leaves (firm & fresh small sized leaves)
2 large Oranges 
8-10 Toasted Walnuts
6-8 Cherry Tomatoes
A sprig of fresh mint leaves
1 tspn toasted Sesame seeds (Til)
2 tbspns toasted Almond flakes

For Dressing:
1 tbspn Olive Oil
1 tbspn Vinegar
? tspn Soy sauce (preferably light)
? tspn Salt
? tspn Pepper powder 
1 tbspn Sugar (or Honey)

For Garnishing:
1 tspn toasted Almond flakes, 
1 tspn Sesame seeds

Pre-preparation

Lightly toast the Walnuts, Sesame and Almond flakes separately on medium flame for five minutes each or till you start getting aroma. Alternatively, you may microwave the nuts for 2 minutes. Set it aside for cooling. Ensure that the nuts are crisp.

Method

Soak the Spinach leaves in a bowl containing ice and water. Leave it in the water for approximately 15 minutes. Remove from water and pat dry on a kitchen towel. Remove the stems and tear into big pieces. 

Peel the Orange and remove fibres from each segment of the Orange. Also remove the seeds from each orange segment. 

Mix the Olive Oil, Vinegar, Soy sauce, Salt, Pepper powder and Sugar (or Honey) in a small bowl and whisk till the dressing turns slightly thick.

At the time of serving, take Spinach leaves in a large bowl and pour the dressing over it. Marinate the leaves for two to three minutes. Then add the Orange segments, toasted Walnuts, Cherry Tomatoes, Mint leaves, toasted Sesame and Almond flakes. Lightly toss the salad to mix well. Remove the salad into serving bowl or plate. Garnish it with toasted Almond flakes and toasted Sesame seeds. Serve immediately.

Notes

1. You may substitute the Spinach with lettuce leaves or use combination of both.
2. You may also add citrus fruits like Kiwi, Sweet lime etc. to add texture and taste to the Salad.

Stepwise Pictures

Salads

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Anarasi Pohe

I found a passing reference of Anarasi Pohe in Durgabai Bhagwat's article. According to her, when sugar powder is sprinkled on deep fried Poha, it is called Anarasi Pohe. Since the recipe was not clear, I tried searching it and finally Ms. Vinaya Prabhu from Konkani Aamchi food helped me with this recipe. I slightly modified the recipe by adding roasted dry coconut and Poppy seeds to it. This recipe has simple and very few ingredients but the taste is divine. 

Serving:  1 large Bowl 

Approx. Time:  15 minutes 

Ingredients

1 cup flattened Rice (Poha)

1/4 cup Sugar

1/4 cup grated dry coconut

1/4 tspn Poppy Seeds (Khaskhas)

1 Cardamom Pod seeds (or a pinch of Cardamom Powder)
1/4 cup fried Cashews
Ghee (for frying)

Pre-preparation

a. Grate the dry Coconut and dry roast it for 2-3 minutes till it starts changing the colour. 

b. Dry roast the Poppy seeds for a minute and set it aside. 

Method

Take Sugar, Cardamom, dry roasted grated Coconut and roasted Poppy Seeds in a grinder jar. Grind it into a coarse powder and set it aside.

Heat Ghee in a frying pan. Turn the heat to medium. Deep fry the flattened rice in small batches. (fry each batch for approx. a minute). Ensure that Ghee is adequately hot, otherwise flattened rice will not rise and not become fluffy. Once fried, transfer the batches on an absorbent paper. 

In a mixing bowl, mix together fried flattened rice and the powder. Also add the fried Cashews. Serve immediately. (It is recommended to prepare and serve it immediately.)

Notes

1.The shelf life of Anarasi Pohe is nearly a week, however there are chances of it becoming soggy.
2. The flattened rice used should be thick or medium thick.

Traditional Marathi

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Kolache Pohe

Kolache Pohe also known as Kuwalache Pohe is a recipe from Konkan region of Maharashtra. There are two ways to make these poha. In first method, soaked flattened rice is mixed with Coconut Milk & Tamarind-Jaggery pulp. In another method, Brinjal Bharta made with Tamarind & Jaggery Pulp is add to the soaked Poha. 

Serving:  1 Bowl 

Approx. Time:  5-8 minutes 

Ingredients

1 cup flattened Rice (Poha)
Water for washing Poha

1 cup thick Coconut Milk
2 tbspns Jaggery + 1/4 cup water
2 tbspn Tamarind + 1/4 cup water

1 tspn Green Chilly Paste

Salt to taste

For Tempering:

1 tspn Ghee

1 tspn Cumin Seeds (Jeera)

A large pinch of Asafoetida (Hing)
5-6 Curry leaves
2 slit Red Chillies

For Garnishing:
1/4 cup finely chopped Coriander leaves

Pre-preparation

a. To make tamarind pulp, clean up the Tamarind by discarding seeds, skin or any unwanted particles. Heat 1/4 cup of water and soak tamarind in it for about 5 to 10 minutes in a bowl. Mash the tamarind mixture and pass through a filter. Set it aside.

b. To make Jaggery water, take Jaggery in a bowl and crush it. Heat 1/4 cup of water and soak crushed jaggery in it for about 5 to 10 minutes in a bowl. Once the jaggery is dissolved, filter the mixture (optional) and set it aside. 

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together thick Coconut Milk, Tamarind Pulp, Jaggery Water, Green Chilly Paste and Salt. Adjust the taste by adding tamarind pulp or jaggery water, if required. 

Simultaneously, to make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Then add the Curry leaves, slit Red Chillies and Asafoetida. Turn off the flame. Now pour the tempering on the Coconut Milk mixture. 

Finally add Poha to the Coconut Milk mixture and mix well.  Garnish it with chopped Coriander leaves and Serve immediately. 

(Alternatively while serving take Poha in a serving bowl and pour equal portion of Coconut Milk mixture over it, garnish it with Coriander and serve immediately)

Notes

1. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.

2. You may replace the Green Chilly Paste with Red Chilly Powder.

Traditional Marathi

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Kokum Poha (Kadhitle Pohe)

During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.

Serving:  1 Bowl 

Approx. Time:  5-8 minutes 

Ingredients

1 cup flattened Rice (Poha)

1 cup  Coconut Milk (I used thick milk)
2-3 Kokum (Garcinia indica)
2 chopped Green Chillies
? inch Ginger piece
Salt to taste

For tempering:
? teaspoon Ghee
? teaspoon Jeera (Cumin seeds)
A pinch of Asafoetida

8-10 Curry leaves

Pre-preparation

a) Take 2-3 Kokum in a small bowl. Add half cup of water and a pinch of salt to it. Soak the Kokum in water for 15-20 minutes. Extract juice with the help of fingers. Keep it aside.
b) Make a coarse paste of Green chillies and Ginger.

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together Coconut Milk, Kokum extract (Kokum juice), Ginger-Green Chilly paste and Salt. Then add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.  

To make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Lastly, add curry leaves and asafoetida. Turn off the flame. Now pour the tempering on the Poha mixture. Mix well and serve immediately. 

Notes

1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.

Traditional Marathi

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Ras Pohe

During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.

Serving:  1 Bowl 

Approx. Time:  5-8 minutes 

Ingredients

1 cup flattened Rice (Poha)

1 cup  Coconut Milk (I used thick milk)
? cup Jaggery (or as per taste)
? tspn Cardamom Powder 
A pinch of Salt

8-10 ghee roasted Cashew nuts (Optional)

Pre-preparation

Take a teaspoon of Ghee in a small pan. Add the Cashew nuts and saute it for few seconds till it changes the colour to golden brown. Turn off the flame and transfer it into another bowl. Keep it aside.

Method

Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together Coconut Milk, Jaggery, Cardamom Powder and a pinch of Salt. When the lumps of Jaggery break, add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.  Lastly, add the ghee roasted Cashew Nuts. Serve immediately. 

Notes

1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
3. You may also flavour it with Nutmeg Powder and Cardamom both or just use Cardamom Powder.

Traditional Marathi

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