Shortbread Packages

Just a few nights ago, I found myself flipping through Martha's Baking Handbook and felt the sweet urge to master a new dessert. After a few hours of contemplating, measuring and mixing, my batch of shortbread turned out beautifully. But I felt that I couldn't simply hand over a box of cookies to a friend...packaging was absolutely necessary. I grabbed my gold and white baker's twine (from Target), a few pieces of parchment paper from the roll I used to bake the shortbread, and a gold sharpie.

The packaging is super easy and inexpensive, and it elevates a traditional cookie into a holiday treasure. Personalize each package of two (or four) shortbread sticks with handwritten notes and names. Get creative, ladies!

shortbread cookies

Makes approximately 24 sticks

3 sticks butter, room temperature

¾ cup plus 2 tablespoons powdered sugar

2 ½ cups all-purpose flour

¼ teaspoon salt

Granulated sugar, for sprinkling

1. Preheat oven to 325 degrees. Line one 8 x 12 inch rimmed baking sheet with parchment paper.

2. In small bowl, combine flour and salt and set aside. In a large bowl, beat butter on medium speed until light and airy, about 3-4 minutes. Add powdered sugar and continue to beat until well combined. Add flour mixture and stir on low speed, just until mixed. The texture should appear like a soft cookie dough.

3. Using an offset spatula, spread dough evenly across baking sheet. Place baking sheet in freezer for 10-15 minutes, or until dough is firm. Poke holes throughout dough with a fork and place in oven. Bake for 40-45 minutes, rotating baking sheet halfway through cooking time.

4. Remove from oven and place on wire rack. Immediately sprinkle granulated sugar on top. While still warm, use a large knife to cut 4 x 1 inch shortbread sticks. Cool shortbread completely in pan. Store in an airtight container for up to one week, or wrap and gift as I do here.

adapted from martha stewart

Uchiko-inspired Brussels Sprouts

True foodies, from my knowledge as a food fanatic and lifestyle blog intern, seem to find the utmost joy in occasions ranging from a well-crafted cheese board (guilty) to a new restaurant sighting (extra guilty) and an opportunity to meet culinary professionals (yet again, guilty).

When I received an invitation to attend Camille Styles' sushi-making field trip at Uchiko, my foodieness hit a whole new level. Is that even possible for me? I'm not quite sure. But it happened. Chad Wadsworth captured the unforgettable evening in Uchiko's private dining room with sake sipping, sushi rolling, and mingling with Uchiko chef de cuisine and staff.

Coincidentally, my friend Hannah Hausmann just sent me the recipe for these Uchiko-inspired brussels sprouts. Might I add that Uchiko's original version is worth the visit on its own. Enjoy a taste of Uchiko in your own home...and thank you for sharing, Hannah!

uchiko-inspired brussels sprouts

1 pound brussels sprouts
3 tablespoons grapeseed or canola oil
1⁄2 teaspoon sea salt
3 tablespoons sugar
3 tablespoons Asian fish sauce
2 tablespoons fresh lemon juice, plus extra for seasoning

1 heaping teaspoon Sriracha hot sauce
1 clove garlic, crushed 1⁄4 teaspoon black pepper

1. Preheat oven to 400 degrees.

2. Trim the sprouts by cutting off the stem end & peeling back a layer of leaves. Cut any large sprouts in half. Rinse sprouts in a bowl of cold water, and dry them with a clean towel.

3. Place sprouts in a single layer on a foil-lined cookie sheet and drizzle with oil. Toss to coat, and sprinkle generously with salt.

4. Bake for 45-55 minutes, stirring after 20 minutes, until crispy and tender. The outer leaves should be very dark, and the sprouts will be tender and fragrant when they are finished cooking.

5. During last 10 minutes of cooking, place sugar in a 12-inch frying pan over medium/high heat. Stir frequently with a wooden spoon until sugar is melted and amber colored. This should take about 2 – 3 minutes. Add 1⁄2 cup of very hot water (mixture will bubble), and stir until caramelized sugar is completely dissolved.

6. Stir in fish sauce, lemon juice, Sriracha, garlic, and black pepper. Continue to cook, stirring constantly, for 4-5 minutes, until mixture reduces. Remove from heat and set aside.

7. Arrange cooked Brussels sprouts on a serving dish and top with warm vinaigrette. Taste and season sprouts with additional lemon juice, salt and pepper before serving.

adapted from austin gastronomist

Herb and Heirloom Tomato Frittata

Heirlooms are rare this time of year, so take advantage of your local produce and pick 'em in time for your next Sunday brunch - perhaps Christmas or New Years? The cast-iron skillet showcases gorgeous hues of oranges and reds. Wake up your loved ones this weekend with the smell of fresh basil and sizzling on the stove.

Makes 6 servings

2 tablespoons olive oil 2 tablespoons butter, cubed 6 large eggs 3 tablespoons finely grated Parmesan cheese 3 tablespoons grated gruyere cheese 3-4 sticks asparagus, cut into 3-inch pieces on the diagonal 1 garlic clove, minced 1 tablespoon chopped pistou basil Handful of green basil Sea salt and freshly ground black pepper 1 1/2 pounds ripe heirloom tomatoes (mixed colors & sizes), cut crosswise into 1/4 inch slices

1. Preheat oven to 350 degrees.

2. Heat oil in a large skillet over medium-high heat. Lightly beat eggs in a medium bowl. Stir in sausage, cheese, pistou basil and garlic, cubes of butter and season with salt and pepper. When oil is shimmering, pour egg mixture into pan and cook until eggs begin to turn golden brown around the edges. Arrange tomato slices, asparagus and basil leaves on top of egg mixture. (Some tomato slices may sink.)

4. Transfer skillet to oven and bake frittata until eggs are just set in the center, 10-12 minutes. Using a heatproof spatula, loosen frittata from pan and slide onto a warm plate. Slice and serve warm or at room temperature.

adapted from f for food

Classic Peanut Butter Cookies

Don't we all need a bit of simplicity in our lives?  I don't know how you're feeling on this hump day, but I am currently stuck in the middle of final projects and internship hours before a much-awaited winter vacation. Here is a sweet treat that emulates simplicity from ingredient list to cook time. Set aside 20 minutes of baking therapy this week and make yourself a batch of peanut butter heaven!

classic peanut butter cookies

Makes approximately 30 cookies

1 cup sugar, 1/4 cup additional to roll cookies
1 stick butter, room temperature
1 egg
1 cup smooth peanut butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour

1. Preheat oven to 375 degrees. Grease a baking sheet with Pam.

2. In a large bowl, cream together sugar and butter. Beat in egg to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. 

3. Roll dough into 1-inch balls and then roll in a small bowl of remaining sugar. Place on baking sheet 2 inches apart and flatten with a fork in an "x" formation. Bake for 12 minutes.

adapted from food network

Corn Soufflé

Corn soufflé is indeed a Thanksgiving tradition in most households; but I bet you've never made yours with vanilla yogurt? My roommate Ashley made her family favorite at our roommate Thanksgivukkah feast, and I couldn't get enough of it. I think you'll feel the same way.

corn soufflé

1 stick butter (1/2 cup), melted

1 can regular corn, drained

1 can creamed corn

1 7-8 ounce box corn muffin mix (I recommend Jiffy)

2 eggs, slightly beaten

1/2 teaspoon vanilla extract

1/2 cup yogurt (If you use vanilla yogurt, nix the extract)

1. Preheat oven to 350 degrees.

2. In a large bowl, mix in two cans of corn with egg. Add corn muffin mix and stir until well blended. Add melted butter and yogurt.

3. Place in a greased soufflé pan for 30-35 minutes.

recipe courtesy of ashley sterbcow

Brussels Sprout Hash

I'm all about brussels sprouts this season. Camille Styles' latest 10 best brussels sprout recipes was my calling for the next best side dish for your Thanksgivukkah (or breakfast) table, thanks to a pick from Joy the Baker.  The hash is light yet flavorful, and its earthiness drives the dish home, especially if you add cremini mushrooms. Plus, leftovers call for a lovely breakfast hash with a fried egg on top. This one's a winner!

brussels sprout hash

Makes 2 servings

2 tablespoons olive oil
1 small shallot, minced
2 big handfuls cremini mushrooms
1 clove garlic, minced
3 big handfuls brussels sprouts
Salt and pepper to taste
Juice of half a lemon
1 scant tablespoon olive oil
2 large eggs (if making for breakfast - see photo below)

1. Wipe mushrooms with a moist paper towel to remove any excess dirt. Slice mushrooms into quarters. Set aside. Rinse brussels sprouts. Slice sprouts into ribbons by thinly slicing horizontally from top to bottom. Set aside.

2. In a medium skillet, heat olive oil over medium heat. Add shallots and cook until translucent and just browned, about 4 minutes. Add mushrooms and a pinch of salt. Cook down until mushrooms are softened and beginning to brown. Add garlic and cook for one minute more.

3. Add brussels sprout ribbons and increase heat to medium-high. Toss to combine and cook until brussels and mushrooms are softened and extra browned. Remove from heat, add lemon juice, and toss.

4. Fry two eggs in skillet and place on top of each serving, if desired for a post-Thanksgivukkah leftover breakfast.

adapted from joy the baker