Happy New Year!
Here are the top ten recipes of 2010, by number of page views. This list is really close to our ten favorite recipes of 2010 as well!
Friday, December 31, 2010
Wednesday, December 15, 2010
Who doesn't love gingersnaps?! Especially around the holidays! These are the best gingersnaps I've ever had! They are FULL of spice and flavor, and so soft!
Thursday, December 9, 2010
I forget how GOOD these cookies are when I only make them around Christmas time! The crushed candy canes melt on the outside of the cookies, making them not only delicious, but beautiful and festive too! They taste similar to Girl Scout Thin Mints, or Mint Oreos, but WAY better because they are homemade! These are the perfect cookies to make for company!
1 cup brown sugar
1 cup butter, softened
2 tsp vanilla
1 tsp baking soda
2 1/2 cups flour
3/4 cup cocoa
10 candy canes, crushed
Preheat oven to 375º. Line baking sheets with parchment or silicone liners. Blend sugar, brown sugar and butter together in a bowl. Add eggs and vanilla and blend well. Add flour, soda, cocoa and mix until thoroughly distributed.
Pour crushed candy canes onto a plate or shallow bowl. Roll dough into 1-inch balls and roll into crushed candy canes, so all sides are covered. Place two inches apart on prepared baking sheets.
Bake for 7–10 minutes, slightly longer for crunchier cookies. Let cool for 3 minutes on pan, then move to cooling racks.
Saturday, December 4, 2010
In October, I went to my friend, Holly's house for a girls' night. We each brought a recipe to share and Holly made pumpkin cookies and this amazing butternut squash soup. She got the recipe from another good friend, Maggie (here's the link to the original recipe).
Maggie's Butternut Squash and White Bean Soup
6 slices bacon (I used turkey bacon)
1 cup finely chopped onion
1 cup finely chopped celery
2 garlic cloves, minced
4 cups peeled and chopped butternut squash (a medium to small squash should work, I had a lot leftover)
4 1/2 cups chicken broth
1 tsp cumin
1/4 tsp ground red pepper (this is a small amount, but the soup was almost too spicy for me)
1/8 tsp cinnamon
1/8 tsp ground cloves
1/4 cup whipping cream (I used fat-free evaporated milk, and a whole can because I didn't want it to go to waste)
1 Tbsp chopped fresh oregano (I used 1 tsp dried)
1 tsp salt
1/4 tsp black pepper
2 15-oz cans Great Northern white beans, rinsed and drained
3 Tbsp unsalted pumpkinseed kernels, toasted (optional)
Cook bacon over medium heat until crisp. Remove bacon from pan, reserving about 2 teaspoons of bacon drippings (or if you're using turkey bacon, just add olive oil to the pan). Crumble the bacon and set aside. In a large pot, add onion, celery and garlic to bacon drippings. Cook about 3 minutes until tender. Add squash; cook 3 more minutes, stirring occasionally. Add 1/4 cup chicken broth and stir until the liquid almost evaporates. Stir in the remaining broth, cumin, red pepper, cinnamon and cloves (and oregano if using dried). Bring to a boil. reduce heat and simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, pepper and beans. Bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds (if desired). Makes about 6 portions (1 1/2 cups each).
*Another yummy way to take down the heat a little is adding sour cream to the bowl.