Italian Christmases are Filled with Cookies!

Well, even though the suggested deadline for Foodblogga's Eat Christmas Cookies event has passed and the gorgeous round-up is posted, I'm still in cookie mode!! I swear our house has never smelled better or more vibrant, with everything from breads to cake to cookies popping out of my oven, and a gorgeous cranberry sauce that simmered on the stove!

So, as most of you know my sister and I wound up as by-products in an Italian marriage this year, which means that a bunch of traditions that entered from the other side of the family are foreign to us. I figured I would at least embrace the culinary side of the new stepfamily, and pass the goodies onto you!

The name of these first cookies (well really, filled pastries) is Sicilian for Buccellati, or "little bracelets". With a lot of work and a very unique blend of ingredients (figs, raisins, orange zest, walnuts, honey, cinnamon and chocolate), you can have a treat that has something everyone likes on your holiday dessert tray. Ingredient substitutions work really well here too: don't like figs, try dates or even dried apricots for something totally different! Like me and hate walnuts? Pecans or even almonds are good too. Play with different marmalades and jams, too. Think of it as a science lab in your own house!

Cucidati
Makes 60
1 lb dried figs
1 cup raisins
1 tbsp orange zest
½ cup chopped walnuts
1 cup honey
1 teaspoon ground cinnamon
2/3 cup semi-sweet chocolate chips
1 cup orange marmalade
2 1/2 cups sifted flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 cup shortening
2 eggs, beaten
1/4 cup skim milk
1/2 teaspoon vanilla extract

1. Preheat the oven to 400 degrees F. Grease two baking sheets.
2. Grind the figs, raisins, orange zest and walnuts in a food processor.
3. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside.
4. In a large bowl, combine the flour, sugar and baking powder.
5. Cut in the shortening until the mixture resembles coarse crumbs.
6. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball.
7. Turn the dough out onto a lightly floured surface, and roll out.
8. Cut the dough into strips that are 4 inches wide.
9. Spread filling onto one lengthwise half of each strip.
10. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice into diamond shapes about 1” wide.
11. Place the cookies onto the prepared cookie sheet.
12. Bake for 15 minutes in the preheated oven, or until golden brown.
13. Remove from the baking sheet to cool on wire racks.

Amount Per Serving
Calories: 116.4
Total Fat: 3.2 g
Cholesterol: 8.1 mg
Sodium: 7.3 mg
Total Carbs: 22.2 g
Dietary Fiber: 1.2 g
Protein: 1.4 g

These second cookies are another traditional Christmas cookie in Sicilian Italy. They're round, chocolate, sweet and spicy, and the name translates literally to “Meatball Cookies”! A nice change from some of the sweeter treats out there, but still decadently rich, they are a great little nutty, toothsome whole-grain snack that travels well to parties, swaps and school (when you or your kids drag themselves back after the holidays!)

Biscotti di Polpetta
Makes 50
1/2 cup butter
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
2 cups flour
1 cup spelt flour
1 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
½ teaspoon salt
¾ cup chopped walnuts
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
melted semisweet chocolate (for dipping)

1. Preheat oven to 350 degrees F. Grease cookie sheets.
2. Cream the butter, sugar, eggs and vanilla.
3. In a separate bowl, stir the flours, cocoa, baking powder, baking soda, salt and spices.
4. Add flour mixture to butter mixture and blend.
5. Add nuts and mix with hands.
6. Roll into little 1 inch balls. (Wetting your hands makes this so much easier!!)
7. Place on the cookie sheet and bake for about 12 minutes. Do not overcook.
8. Remove from oven, let rest on the sheet for a few moments and remove to wire rack to cool completely.
9. When cool, dip the tops of each cookie into melted semi-sweet chocolate and let set.

Amount Per Serving
Calories: 76.5
Total Fat: 3.6 g
Cholesterol: 17.7 mg
Sodium: 4.5 mg
Total Carbs: 10.4 g
Dietary Fiber: 0.9 g
Protein: 1.7 g

Happy (Belated by 3 Months...) Birthday!

No real intro to this recipe today, folks... as you can tell by the time that I'm posting this, it's late, I'm exhausted, and I'm still not done yet!!! How do we still manage to gain weight over the holidays when we're on our feet 24/7?? Everyone knows what you eat while standing has no calories....

This is going to be part of the birthday and Christmas gift package that I’ll be giving to one of my best friends, Heather, this year. It is a take on one of our first tandem baking experiences, which was a lemon (box) cake with cherry – vanilla (box) icing. I’ve taken the flavours, flipped them around and “gourmetized” the memories by making both the cake and frosting from scratch, adding lightness to the cake with rice flour and cornstarch, and the extra flavour layer of honey to the frosting. It's a gorgeous-looking cake, and hopefully she enjoys this as much as we did the original!

Heather’s Birth – Mas Cake
Serves 8
1/3 cup shortening
2/3 cup white sugar
1 egg
1 tablespoon vanilla extract
½ cup maraschino cherry puree (about 1 ¼ cups stemmed whole cherries)
1 tsp red food colouring (optional)
1 cup flour
1/3 cup white rice flour
2 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
2/3 cup whole milk
¼ cup shortening
¼ cup stick margarine, softened
1 ½ teaspoons lemon extract
½ teaspoon grated lemon zest
1 cup powdered sugar (sifted)
1 tablespoon honey
1 teaspoon yellow food colouring (optional)

1. Preheat oven to 350F, grease and flour a large loaf pan.
2. Cream shortening and sugar until fluffy.
3. Add egg, vanilla and maraschino puree, along with food colouring if using, and blend well.
4. Mix flours, cornstarch, baking powder and salt into a large bowl.
5. Add flour alternately with milk to the creamed mixture.
6. Bake 65-70 minutes or until a toothpick inserted into the cake comes out clean.
7. Cool 30 minutes in pan, unmould onto wire rack and cool completely.
8. Beat together shortening, margarine, lemon extract and lemon zest at medium speed for about 30 seconds or until well blended.
9. Add 1 cup of the powdered sugar, a bit at a time, while beating.
10. Beat in the honey.
11. With a sharp, serrated knife or unflavoured dental floss, cut cake horizontally into two layers.
12. Fill and frost the cake with the frosting, decorate if and as desired, and enjoy!

Amount Per Serving
Calories: 527.3
Total Fat: 22.3 g
Cholesterol: 37.1 mg
Sodium: 86.0 mg
Total Carbs: 79.2 g
Dietary Fiber: 2.0 g
Protein: 3.7 g

Soetkoekies: Sugar and Spice from South Africa

I am sure Susan, over at the oft-mentioned FoodBlogga, is glad that this is my second-last post to her awesome event. Eat Christmas Cookies was such a joy for me to be a part of, and brought me back to a lot of my childhood memories as well as gave me a chance to venture forth into new experiments and adventures of my own. With so many amazing entries from around the world, I'm amazed that my oven isn't already running overtime trying everything out! I'm sure I'll never be lacking for inspiration in the years to come (and nor will my mom, sister, dad or fiance Andrew be lacking for cookies, haha). These cookies stand for an important part of who I am and what my childhood was - not the recipe exclusively, but it's origin and who I remember when I think of it.


Soetkoekies are of Dutch origin and apparently have been a favourite South African tin filler for many years. The reason these are a nostalgic find for me is that my beloved teacher Verity (of MLCP fame) is from South Africa, and of Dutch descent herself. Her beautiful features, accent and zest for life and learning are the most fetching qualities of anybody I know. She is undoubtedly the reason why I began to like writing in the first place (I used to HATE writing back in Ellesmere Montessori, my school from 3 - 7 years old). So, thank you, V. These are for you, and see you Tuesday!


Spices, sugar & wine get blended up all together in a cookie, so what could be better for Christmas?


Soetkoekies
36 Cookies
1 cup flour
1 cup buckwheat flour
½ teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup brown sugar
4 ounces chopped almonds
¼ cup softened butter
2 eggs, lightly beaten
¼ cup port wine

1. Preheat oven to 350 degrees F. Lightly spray or grease a cookie sheet.
2. Sift together the flour, baking soda, cream of tartar, cinnamon, ginger, nutmeg, ground cloves, brown sugar, and almonds in a large bowl.
3. Add the butter blend into the flour mixture.
4. Add the beaten eggs and red wine and mix dough together until it can be formed into a ball.
5. Roll dough into walnut-sized balls and place on cookie sheets about 2" apart.
6. Bake for 12-15 minutes - until golden brown. Remove to a rack to cool completely.

Amount Per Serving
Calories: 81.7
Total Fat: 3.3 g
Cholesterol: 15.2 mg
Sodium: 15.5 mg
Total Carbs: 11.6 g
Dietary Fiber: 0.8 g
Protein: 1.8 g

A Childhood Basic, and Throwin' in Fusion

Well, as the days left for chipping in to FoodBlogga's round up of the Eat Christmas Cookies event are dwindling down (she suggests sending them in by no later than December 17, so get in on the action!! You can even win a cookbook!), I've continued to play around in my kitchen. Now that Andrew's home (yay!!! My baby's back from college all grown-up and gorgeous!) he's going to be able to give me a wonderful hand when I get a little whacked from all the festivities. By the way, he did absolutely amazing in his Police Foundations program, so any criminally minded people out there, beware!!! Anyways, I've come together with a few not-so-usual cookies for anyone daring to differ from the "norm" this Christmas, or for those just looking for some tasty nibbles all for themselves!

This first cookie is a fusion-inspired, whole-grain creation, blending together the traditional Western taste of dried apples and cherries with the more Asian ingredients of tahini and toasted sesame seeds. Kinda chewy, kinda crunchy, totally yummy!

Fusion Cookies
Makes 20
¼ cup shortening
¾ cup tahini
½ cup packed brown sugar
1 egg
1 tsp vanilla
2/3 cup flour
½ cup whole-wheat flour
½ teaspoon baking powder
¾ teaspoon baking soda
4 tbsp toasted sesame seeds
¼ cup diced, dried apple
2 tbsp dried cherries

1. Preheat oven to 350F. Lightly grease two baking sheets.
2. Cream shortening, tahini, and sugar.
3. Add egg and vanilla, beat well.
4. Stir together flours, baking powder, baking soda and sesame seeds.
5. Fold in the apple and cherries to the creamed mixture until well blended.
6. Drop by spoonfuls on prepared baking sheets.
7. Bake 11 minutes. Cool 2 minutes on sheets, then remove to wire rack and cool completely.

Amount Per Serving
Calories: 142.9
Total Fat: 8.7 g
Cholesterol: 12.2 mg
Sodium: 17.3 mg
Total Carbs: 14.5 g
Dietary Fiber: 1.7 g
Protein: 3.1 g

Okay, so how many times have you pondered the dilemma of your favorite way to eat an Oreo cookie? Okay, probably not too many. We all take it for granted... twist, lick, dunk (and yeah, that sounded kind of wrong... but blame the marketing, not me!). However, people who are allergic to wheat, or have celiac disease (like Shauna, Karina, Karen, and all of these wonderful people), don't really have that option. These wheat-free, egg free and completely vegan cookies taste exactly like the real Oreo cookies, and can give that classic, childhood taste to everyone.

The Perfect Cream – Filled Chocolate Cookies
45 servings
¾ cup rice flour
¾ cup tapioca flour
¾ cup cornstarch
1 teaspoon xanthan gum
2 teaspoons egg replacer, dry
2/3 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup margarine
2/3 cup sugar
1 egg replacer, prepared
1 teaspoon vanilla
1-2 teaspoons water
2 cups confectioners' sugar
3 tablespoons shortening
¼ teaspoon vanilla
2 tablespoons hot water

1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
3. In the bowl of the mixer, cream the margarine and sugar until light. Add the egg replacer and vanilla and beat well.
4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the water as needed.
5. Shape the dough into two logs. Wrap and chill about 20 minutes.
6. Cut into 1/8" slices (if you have a cookie press, you can at this point press in onto the sliced cookies before baking).
7. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
8. Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
9. For the filling, combine confectioners' sugar, shortening, vanilla and hot water (use enough to create a good spreading texture).

Amount Per Serving
Calories: 92.0
Total Fat: 3.7 g
Cholesterol: 0.5 mg
Sodium: 28.5 mg
Total Carbs: 14.9 g
Dietary Fiber: 0.5 g
Protein: 0.4 g

The Virtuous and the Sweet (ARF and more ECC!)

Well folks, it's official: only 10 more days until Christmas Eve! I know I'm not the only one groaning... I mean, I've only wrapped 3 gifts so far, and have so much to bake before the holidays that I think either I or our poor oven may die from exhaustion! Not to mention organizing travel schedules, day trips, and gift giving in and around all those other things!

However, and I know you've heard it before, being busy is not an excuse for eating poorly! Especially at this time of year, where you have turkey skin, chocolate truffles and shortbread cookies at every turn, your brain (and body) will thank you for a few more virtuous meals in between the parties (and I'm not saying skip those, either... it's the holidays!!!). So, for this week's ARF / 5-a-Day roundup at the virtuous Sweetnick's, I'll send you off with a warm, comforting dish that won't leave you feeling like you swallowed a turkey. In fact, it's full of healthy veggies like carrots (for Vitamin A), peppers (Vitamins A & C), zucchini (manganese) and potatoes (Vitamins C & B6, potassium and fibre), with a kick from some crushed red pepper flakes, and some tang from creamy, calcium-rich goat cheese. It's a great weekend lunch when you're wrapping gifts or just relaxing in between rushes!


Warm Grecian Salad
Serves 4
6 medium red potatoes, unpeeled and chopped
3 cups whole white mushrooms
2 carrots, peeled and chopped
2 medium zucchini, chopped
1 red onion, sliced
2 red peppers, chopped
4 cloves garlic, minced
2 tsp olive oil
1 tbsp rosemary
1 tsp dried oregano
2 tbsp balsamic vinegar
1 tsp black pepper
2 tsp red pepper flakes
2 oz soft goat cheese (optional)

1. Preheat oven to 425F.
2. Mix vegetables, garlic, oil and herbs.
3. Pour into a roasting pan. Bake 30 minutes, stirring halfway through.
4. Switch heat to broiler and cook a further 5 minutes.
5. Transfer all to a serving bowl.
6. Mix vinegar, pepper and pepper flakes. Pour over vegetables and toss.
7. Crumble cheese over the dish and serve warm.

Calories: 346.0
Total Fat: 6.1 g
Cholesterol: 6.5 mg
Sodium: 101.3 mg
Total Carbs: 63.5 g
Dietary Fiber: 8.8 g
Protein: 11.8 g

I know, I know... so what else could I bring to the awesome Eat Christmas Cookies event over at FoodBlogga? Well, it's yet another twist on the good ol’ chocolate chipper, but this time I threw in some custard powder and Smarties (again, the Canadian chocolate, not the American candy) for flavour, texture and colour! These are eggless and whole-grain to boot, and are a joy for kids and adults alike (just ask my mom's office!). If you can’t find custard powder (something like Bird’s – not the instant kind though) you can substitute measure-for-measure with cook and serve vanilla pudding.


Smartie Pants Cookie Drops
Serves 45
3/4 cup shortening
2/3 cup packed brown sugar
1/3 cup granulated sugar
1 tbsp vanilla
1 tbsp water
1 cup flour
¾ cup whole-wheat flour
1 tsp cornstarch
1 tsp. baking soda
1 tsp. salt
2 tbsp vanilla custard powder
2/3 cup miniature chocolate chips
½ cup Smarties or M&Ms

1. Preheat oven to 375°F.
2. Cream together shortening, brown sugar, and granulated sugar. Beat in vanilla and water.
3. Combine flours, cornstarch, baking soda, salt and custard powder.
4. Gently blend the dry ingredients into the creamed batter.
5. When almost completely blended, add the chocolate chips and Smarties.
6. Drop dough balls onto un-greased cookie sheets.
7. Bake 10 minutes and cool completely on sheets.

Calories: 89.9
Total Fat: 4.7 g
Cholesterol: 2.1 mg
Sodium: 2.8 mg
Total Carbs: 11.8 g
Dietary Fiber: 0.5 g
Protein: 0.8 g