Dec 26, 2019 | Christmas, Corner, Sides
Using a medium-coarsely ground cornmeal for this dish leaves some texture in the polenta while getting it as close to the consistency of soft, fluffy mashed potatoes as possible. (If using a more coarsely ground meal, increase both the cooking time and quantity of stock accordingly.)
- Small Bowl
- Spoon
- Medium Roasting Pan
- Aluminum Foil
- Medium Saucepan
- Whisk
Ingredients
- 1 medium head of garlic (1¾ oz.)
- 1 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 cups chicken or vegetable stock
- 1 cup cornmeal (ground to a medium coarseness)
- 1⁄4 cup (2 oz.) mascarpone
- 4 Tbsp. unsalted butter, softened
- 1 tsp. fresh sage, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1⁄2 tsp. fresh rosemary, finely chopped
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F. Drizzle the whole garlic head with olive oil and wrap it tightly in a sheet of foil. Roast for until the cloves are very soft and fragrant, 30–35 minutes. Remove from the oven and let cool at room temperature.
- Once the garlic is cool enough to handle, separate each clove from the head. Peel and discard the skins. Transfer the cloves to a small bowl, mash them well with a fork, and set it aside.
- In a medium saucepan set over medium-high heat, bring the stock to a boil. Slowly pour the cornmeal into the boiling stock, whisking constantly. Lower the heat to medium-low and cook, whisking continuously until the polenta starts to thicken slightly, 2–3 minutes. Cover the pot and continue cooking, stirring every 5 minutes and scraping the bottom well to ensure that the polenta does not clump, until the polenta is creamy and lightly bubbling, but still falls off the spoon in ribbons, about 30 minutes. Stir in the mashed garlic, salt, pepper, butter and mascarpone. Continue cooking, while stirring, just until the butter and mascarpone are completely melted and the garlic is incorporated, about 5 minutes more. Taste and adjust the seasoning with more kosher salt or pepper as needed.
- Immediately before serving, stir in the sage, thyme, and rosemary. Transfer to a large serving bowl and serve hot.
(This post has affiliate links)
Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
|
|
|
Roasted Garlic Polenta “Mash” with Herbs and Mascarpone
|
Dec 23, 2019 | Cookies, Cakes & Pies, Desserts, Recipes
Mexican Wedding Cookies, Russian Tea Cakes, Greek Kourabies, Melting Moments, Meltaways, or Snowball Cookies; whatever you call them these little balls of sweetness are delicious.
Traditionally made with chopped nuts these sugar coated morsels melt in your mouth. They’re the perfect cookies to serve at tea time, snack time, or anytime.
I’ve always loved these cookies and include them in my holiday baking. But I prefer them without nuts, so when I make them I simply omit them.
Here’s the recipe!
Ingredients
1 cup butter softened
1/2 cup powdered sugar
1 tsp vanilla extract
2 1/4 cup flour
1/2 cup chopped nuts if desired
Powdered sugar for coating
Instructions
- Pre-heat oven to 400 degrees Fahrenheit
- Fit standing mixer with paddle attachment
- Mix butter and sugar together until creamy
- Mix in vanilla extract
- Add in flour and nuts (if using nuts) and mix until soft dough balls form
- Using a 1” cookie scooper or tablespoon form 1” dough balls
- Place balls on ungreased baking sheet or one covered with parchment paper or silicone mat
- Bake for 9-10 minutes or until balls are set but before they turn brown
- Remove from oven and let cool for a couple of minutes
- Place about 1 cup of powdered sugar in a small bowl
- Roll each cookie in sugar then place on a cooling rack
- Cool completely then roll in sugar again
- Store cookies in airtight containers
Dec 23, 2019 | Cookies, Cakes & Pies, Desserts, Recipes
Ginger Snaps are a family favorite. These old fashioned Ginger Snaps are nothing like the boxed cookies you’ll find in many stores during the holidays. Those boxed cookies are crunchy and taste pretty much like store bought gingerbread.
If you’ve never tried homemade old fashioned ginger snaps, then you’ve never truly had ginger snaps. These home made cookies sparkle with a dusting of sugar, they’re lightly crisp on the outside and slightly chewy in the center. And they’re oh so delicious!
My Christmas baking wouldn’t be complete without these yummy Ginger Snaps. I usually make 3 batches; 2 for gifting and 1 for our cookie jar. Let me tell you, the cookie jar empties out pretty quickly!
Here’s the recipe for Savvy Nana’s Old Fashioned Ginger Snaps. Be sure you make a couple of batches because I guarantee they’ll disappear in a blink of and eye!
By the way they’ll fill the house with a wonderful Christmas aroma while they’re in the oven!
Ingredients
1 cup sugar
3/4 cup vegetable shortening
1/2 tsp sea salt
2 tsp baking soda
1 large egg
1/3 cup unsulphered molasses
2 1/3 cup flour
2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground cinnamon
Sugar topping – mix 1/2 cup sugar and 1 tsp ground cinnamon together to make this topping
Directions
- Pre-heat oven to 375 degrees Fahrenheit
- Fit standing mixer with a paddle attachment
- Place sugar, shortening, salt, and baking soda into the mixing bowl and mix until smooth and creamy
- Add egg and mix until well blended
- Add molasses and mix until well blended
- In a separate bowl mix flour and spices together and add dry mixture to shortening mixture
- Blend well
- Using a 1” cookie scooper or tablespoon make 1” dough balls.
- Drop each ball into sugar topping and roll in the mixture until well coated
- Place sugared ball on a parchment or silicone mat covered baking sheet about 1” apart
- Bake for 10 minutes
- Remove from oven and let cool for 4-5 minutes
- Using a spatula carefully transfer cookies to a cooling rack and cool completely
- Store in airtight containers
SAVVY NANA’S OLD FASHIONED GINGER SNAPS
|
|
|
SAVVY NANA’S OLD FASHIONED GINGER SNAPS
|
Dec 20, 2019 | Cookies, Cakes & Pies, Desserts, Recipes
Almond Biscottis are classic. Called Cantucci in Italy these crunchy biscuits are made for dunking!
You can dunk them in your morning coffee, afternoon tea, and even in your evening dessert wine. Everyone in my family love them!
Best of all they’re so easy to make. My recipe needs just 6 ingredients!
Here’s the recipe:
Ingredients
1 package yellow cake mix
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
1 tsp almond extract
3/4 cup sliced almonds
Directions
- Preheat oven to 350 degrees Fahrenheit
- Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
- Place all ingredients in mixing bowl
- Mix on low until all ingredients are well combined
- Dough will be a bit stiff and tacky
- Turn dough on to baking sheet covered with parchment paper or silicone mat
With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.
- Bake for 30 minutes
- Remove from oven and let cool for 10 minutes
- Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
- Lay slices cut side down on baking sheet
- Bake another 10 minutes
- Turn oven off and leave cookies in the oven for 30 minutes
- Transfer to wire racks to cool completely.
Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.
Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.
If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.
Hope you love these biscottis as much as we do!
Click here for more biscotti recipes!
Dec 19, 2019 | Cookies, Cakes & Pies, Desserts, Recipes
Biscottis, yum! These dry crispy Italian cookie bars are perfect for dunking. I love dunking them in my morning cup of cappuccino, my afternoon tea, or a mug of cocoa in the evening.
They’re even better when their homemade! My super easy Chocolate Chip Biscottis are a family favorite. They’re perfect for gifting too!
These yummy biscottis use just 5 ingredients and the first one is cake mix! Like I said super easy.
Here’s the recipe:
Ingredients
1 package yellow cake mix
1 1/4 cup all purpose flour
1 stick butter, melted
2 large eggs
3/4 cup chocolate chips
Directions
- Preheat oven to 350 degrees Fahrenheit
- Fit a stand mixer with the paddle attachment (if using a hand held mixer be sure beaters are in tight)
- Place all ingredients in mixing bowl
- Mix on low until all ingredients are well combined
- Dough will be a bit stiff and tacky
- Turn dough on to baking sheet covered with parchment paper or silicone mat
With your hands flatten dough into a rectangle about 1/2” thick, make sure there’s a small mound running down the center of the rectangle and either side tapers down from the center mound.
- Bake for 30 minutes
- Remove from oven and let cool for 10 minutes
- Using a serrated bread knife slice the rectangle diagonally into 1/2” slices
- Lay slices cut side down on baking sheet
- Bake another 10 minutes
- Turn oven off and leave cookies in the oven for 30 minutes
- Transfer to wire racks to cool completely.
Your biscottis are now ready for dunking! Or if you want you can dip them or drizzle them in melted chocolate.
Store in air tight containers, ziplocks work fine. Your can store them at room temperature for weeks or freeze them for longer storage. But whatever you do don’t refrigerate them.
If you freeze them, thaw them out before serving. If they’ve lost their crispness pop them in a 250 degree oven for a few minutes to crisp them up.
Hope you love these biscottis as much as we do!
Click here for more biscotti recipes!
