Holiday Cookies

Holiday Cookies 

Spritz, Red Velvet Swirls, Coconut Chocolate Chip Cookies

This year, I made triple the amount of cookies from last Christmas. I have no idea why but it happened. I wanted to try some new recipes other than sugar cookies and gingerbread cookies so I also made red velvet swirls, coconut chocolate chip cookies and holiday spritz cookies. I wish I started a day earlier since this took so much time in my small kitchen. I do not have a lot of counter space so baking of this magnitude was quite a challenge. I had to clear both of my counter tops in order to have enough space to decorate the cookies. It was back breaking at times but a lot of fun though. It is great giving away cookies to your loved ones so if you can you should try baking some for your friends and family. They will be very glad you did and they are very tasty too.

December 22nd:

I have a Cuisinart Electric Cookie Press and made Holiday Spritz Cookies for the first time. I used the recipe in Cook’s Illustrated Holiday Baking Magazine, 2011, pgs. 26-27. These spritz cookies were delicious. I just need to get a hang of the cookie press but I did OK for my first try. Next year, I will tint the dough and make them in multiple colors and use more designs.


Holiday Spritz Cookies

My original plan was to make Red Velvet Pinwheel Cookies but the temperature outside was so hot (in NYC this time of year-what?) so I had problems working with the dough. To make the best of out my situation, I ended up making two variations of Red Velvet Swirls just playing with the dough as best as I could. The recipe for red velvet pinwheel cookies is from Pillsbury Best Holiday Desserts Magazine #72, pgs. 59-60. If like me you have never made pinwheel cookies, Google "a how to" video for tips. These cookies are very chewy and soft with a cake like texture and real yummy.


Red Velvet Swirls

My favorite cookie of all the ones I baked were these Coconut Chocolate Chip Cookies. I am just so in love with coconut so maybe that is the reason why. The recipe I used is from Taste of Home Cookies Cookbook, pg. 55. These cookies are delectable.


Coconut Chocolate Chip Cookies

December 23rd:
I am not an artist so I worked slow and did my best to make the Sugar Cookies pretty. I doubled the Sugar Cookies recipe from the batch I made the week prior. You can find the recipe here: http://twofrys.blogspot.com/2011/12/holiday-cookies.html. I used small and large snowflakes, two different Christmas trees, star, snowman, heart and round cutouts.


Snowflake Sugar Cookies

Large Snowflake Sugar Cookies

I used Wilton and Betty Crocker Decorating Icing in several colors, but was unable to find any in white and was desperate so I made some. Next year, I will make sure I stock up on these much earlier or plan my ingredients ahead of time and make my own icing.

Here is the Decorating Icing recipe:

Ingredients:
1 Egg White

3 ½ Cups Confectioners Sugar

1 Teaspoon Pure Almond Extract

3 Tablespoons Water


Christmas Trees Sugar Cookies

Stars, Christmas Trees, Snowflakes Sugar Cookies

Beat Egg White in a large bowl with an electric mixer at high speed for several minutes until foamy.

Gradually add Confectioners Sugar, Almond Extract and Water. Continue beating until smooth and glossy.

Decorate cookies using icing in pastry bag. Allow icing to dry before stacking them together or putting them in cookie gift tins or bags.
 

Snowmen Sugar Cookies

Lots of Sugar Cookies

For the Gingerbread Boys & Girls, I used Betty Crocker Gingerbread Cookie Mix.


Gingerbread Boys & Girls

Here is the Gingerbread recipe:
Ingredients:
1 Stick Butter

1 Extra Large Egg

1 Tablespoon Water

Stir Gingerbread Mix, Softened Butter, Egg and Water in a large bowl until a soft dough forms.

Form dough into a large ball, cover in plastic wrap and refrigerate for ½ hour to 1 hour.


More Gingerbreads

Lightly flour work surface and rolling pin to prevent dough from sticking. Use your Gingerbread cutters and continue to flour surface and rolling pin as needed. I used a silicon mat to roll the dough and do the cutouts and it worked great. If dough starts sticking, place in refrigerator for ½ hour.

Heat oven to 375 degrees.

Place the Gingerbread cutouts 2 inches apart on an ungreased cookie sheet.

Bake 8-11 minutes.

Cool for 2-3 minutes before transferring to cooling racks. Do not wait longer or they make stick to the cookie sheets. I know, I broke about 4 of them.

Cool completely for about 1 hour before decorating.


Hearts Sugar Cookies

Some tips from personal experience:
Before starting a recipe, be sure to have all your ingredients measured ahead of time. It is not fun running to the supermarket in the wee hours of the night.

Gels and cake/cupcake Frosting does not work well with Sugar Cookies. They do not harden up like Decorating Icing. If you have to stack or package cookies, do not use Gels or Frosting.

To make sure decorating sugars, sprinkles, etc. stick to your Spritz Cookies use a spray bottle filled with water, and gently spray and add your decorations.

To decorate Sugar Cookies, use artist brushes to flood the cookies and toothpicks to help you with decorations. I got 24 artist brushes for .99 cents at my local dollar store.

To soften butter, place in the microwave for 5-15 seconds. Start with 5 seconds then check it and continue to microwave 5 seconds at a time until butter is soft. Allow to cool before adding to recipe.

When you fill a pastry bag or clear storage bag, keep a clip on the tip so the icing does not run out and make a mess all over the darn place.


Ornament Sugar Cookies

When you cut out the tip of the pastry bag be sure to make it small otherwise decorating will be a pain in the ass.

When working with dough, always refrigerate for ½ hour to an 1 hour to make it easy to do cutouts.

Decorating Icing dries up quickly so add your decorations ASAP and then let the cookies dry completely before stacking or packing them in gift tins. My Gingerbreads dried so fast I was unable to add any decorations. Do one at a time.

Place parchment paper or paper towels under cooling racks so they catch your decorating mess and do not stain your counter tops or table.

Try to have many cookie sheets because you have to let them cool completely before putting them back in the oven with more cookies.

Lastly, do not eat all the cookies that break at once. Place them in a cookie jar. There is no need to give yourself a tummy ache and be in a sugar coma when you have so much to do.

Enjoy!

-Sophia/Two Frys

Holiday Cookies

Holiday Cookies

Cookie Baking set up. Ready. Set. Go.

Last Sunday, I baked holiday cookies. I have lots more baking to do but this was the first batch and most were mailed to Cali to hubby's parents, some for us and for a gift. For the Gingerbread Cookies, I used Betty Crocker Gingerbread Cookie Mix and followed the package directions and added 1 teaspoon of pure vanilla extract.


Sugar Cookies

For the Sugar Cookies, I used Betty Crocker Sugar Cookie Mix. Recipe follows.


Sugar Cookies. Allen did all the Christmas Trees!

Sugar Cookies ingredients:
2 (17.5) packages Betty Crocker Sugar Cookie Mix

2 Extra Large Eggs, lightly beaten

4 tablespoons all-purpose flour

2/3 cups butter, softened

2 teaspoons whole milk

2 teaspoons pure vanilla extract

Oops blurry, Snowmen, Snowflakes and 3 Gingerbreads

Instructions:
Preheat oven to 350 degrees.

In a large bowl, mix together cookie mix, flour, eggs, butter, milk and vanilla until a stiff dough forms.

On a floured surface, take dough and form it into a ball, wrap in plastic wrap and place in freezer until it hardens up and becomes easy to work with. In the meantime, take a rolling pin and rub flour all over it.

Once the dough hardens up roll dough to desired thickness and use your cookie cutters to make shapes.

Place cookies in ungreased cookie sheets and space them far enough so they don't end up stuck together.

Gingerbreads we both did together.

Bake for 7 to 9 minutes, or until the edges are golden brown.

Place parchment paper under your wire racks so when you decorate you won't make a mess.


More Gingerbreads we decorated.

Cool cookies in pans for a few minutes and then remove them and place on wire racks and cool completely (about 1 hour). After the cookies are cooled, enjoy decorating them with royal icing and your sanding sugars, sparkles, etc.

Enjoy!

-Sophia/Two Frys

Happy Holidays - Help City Harvest

Help Others during the holidays (and year round) in NYC - Support City Harvest NYC

City Harvest needs all of us to help them save food for the hungry!

Serving New York City for more than 25 years, City Harvest is the world's first food rescue organization, dedicated to feeding the city's hungry men, women, and children.This year, City Harvest will collect more than 30 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. This food is then delivered free of charge to nearly 600 community food programs throughout New York City using a fleet of trucks and bikes as well as volunteers on foot.

Each week, City Harvest helps over 300,000 hungry New Yorkers find their next meal.The most needed foods are:
■canned fruit
■canned vegetables
■peanut butter (plastic jars)
■mac and cheese (packaged)
■hot and cold cereal (packaged, family-sized)
 
Online Information:
http://www.cityharvest.org/

Online Donations:
http://www.cityharvest.org/donate-funds/
 
A little bit can go a long way this holiday and anytime.
 
Happy Holidays from The Two Frys Foodie Blog.
 
-Allen/Two Frys

Pecan Pie

Pecan Pie


Pecan Pie - golden and so delicious.

I made this Pecan Pie yesterday and it was my first one and came out great. It was so easy too. I used the recipe from Pillsbury Best Holiday Desserts magazine I subscribe to (p.11-12). You gotta try it.

Ingredients:

1 Pillsbury Refrigerated Pie Crust.

1/3 cup packed brown sugar.

1 1/2 teaspoons all-purpose flour.

1 1/4 cups light corn syrup.

1 1/4 teaspoons pure vanilla extract.

3 large eggs.

1 1/2 cups pecan halves or pieces.

2 tablespoons butter.

Instructions:

Let Pillsbury Refrigerated Pie Crust come to room temperature for 15 minutes and then place into glass pie baking dish and press sides and bottom firmly. Use the edge of a fork around the crust.

Preheat oven to 375 degrees.

Melt butter on stove top or microwave and let it cool. If you use a microwave it will melt in 30 seconds on medium-high setting.

In a large bowl, mix brown sugar, flour, corn syrup, vanilla extract and eggs until well blended.

Using a spatula, stir in pecans and butter and fold together.

Pour into pie shell. Place pie dish onto a baking sheet.

Bake for 40 to 50 minutes (mine took 50 minutes) until the filling has puffed up and the pie is golden brown. I started checking mine at the 40 minute mark and kept checking it every 5 minutes until it was done.

Place pie on cooling rack and let it cool completely for 2 hours and then refrigerate for 2 to 3 hours before you serve it.

Enjoy!

-Sophia/Two Frys

Pumpkin Pie

Pumpkin Pie

Pumpkin Pie

For Thanksgiving, I made this Pumpkin Pie recipe to take to my Mom's dinner and everyone loved it. Today I made one because I was in the mood for some. I used the Libby's recipe that has been on their pumpkin can labels since 1950 but added nutmeg to mine.

Ingredients:
3/4 cup granulated sugar.

1/2 teaspoon kosher salt.

1 teaspoon ground cinnamon.

1/2 teaspoon ground nutmeg.

1/2 teaspoon ground ginger.

1/4 teaspoon ground cloves.

2 large eggs.

1 can (15 oz.) LIBBY'S 100% Pure Pumpkin.

1 can (12 oz.) NESTLE CARNATION evaporated milk.

1 Pillsbury Refrigerated Pie Crust and an extra one if you are decorating with pie cut outs.

Instructions:
Let Pillsbury Refrigerated Pie Crust come to room temperature for 15 minutes and then place into glass pie baking dish and press sides and bottom firmly. Use the edge of a fork around the crust.

If you have pie cut outs, brush them with a little egg wash and sprinkle lightly with sugar. Place them in a baking sheet and put aside for now.

In a bowl add sugar, salt, cinnamon, nutmeg, ginger and cloves and combine. Put aside for now.

In a large bowl, beat eggs for just a minute or two and then add pumpkin and mix together for another minute. Add sugar-spice concoction and mix together for another minute. Gradually add evaporated milk as you mix until combined.

Pour into pie shell.

Bake pumpkin pie in preheated oven at 425 degrees for 15 minutes. If you have cut outs, place them in the oven for 7 to 10 minutes on a baking sheet until the crust is golden brown and remove and let them cool on wire rack for 1/2 hour. After the first 15 minutes, reduce temperature to 350 degrees and bake pumpkin pie for another 40 to 55 minutes until toothpick comes out clean. Mine took 55 minutes so watch it closely once you get to the 40 minute mark.

Cool pumpkin pie on a wire rack for 2 hours. If you have cut outs place them on pumpkin pie after the pie has cooled for 20 minutes. Refrigerate pie after 2 hours or serve. Enjoy with a dollop of whip cream with a sprinkle of pumpkin spice over it.

Enjoy!

-Sophia/Two Frys

Chicken Thighs

Chicken Thighs

Chicken Thighs

I like to serve chicken thighs with potato salad or spanish yellow rice with olives and black beans. Tonight, I went with potato salad and you can get the recipe at: http://twofrys.blogspot.com/2011/04/potato-salad.html. 

I always bake my chicken thighs. Unlike chicken breasts which can end up dry and plain, chicken thighs are juicy, full of flavor and I prefer dark meat. I usually buy the 10 pack of skinless, boneless chicken thighs since it is alot cheaper and I get a few more meals out of it.

Instructions:
Preheat oven to 375 degrees.

Use large Pyrex glass baking dish or whatever you have.

Take chicken thighs and pat them dry with a paper towel.

Rub thighs on both sides with vegetable oil.

Season both sides of thighs liberally with kosher salt.

Season thighs liberally on both sides with Badia Gourmet Blends Poultry Seasoning or whichever brand you use.

Chop 1or 2 onions in chunks and place them around and on top of the thighs. This is optional but it really does pump up the flavor.

Bake for 40-55 minutes and turn half way through cooking process.

Chop some scallions and sprinkle over top and serve.

Store leftovers in the fridge or freezer. If you do not plan to eat leftovers the next day or two, freeze the remaining thighs.

-Sophia/Two Frys

Turkey Salad

Turkey Salad

Turkey Salad sandwich - so yummy! :)

I brought turkey home from my Mom's Thanksgiving feast and after eating some on Friday and still having leftovers, I made this turkey salad recipe for dinner. I love dark meat so that is what I used for this recipe. I am listing the ingredients I used but not how much since you should add as much or as little of each ingredient according to your taste preference. I used alot of relish.

Ingredients:
Cut Turkey into small chunks and add to a large bowl.

Add finely chopped Shallot.

Add Mayonnaise.

Add Relish.

Add Kosher Salt and Black Pepper.

Add Apple Cider Vinegar.

Add a little freshly squeezed Lemon.

Mix ingredients together and put aside.


Turkey Salad with pickles and chips!

Spread some butter on Sesame Seed Buns or whatever bread you have on hand and toast on grill. Make your sandwiches and add your favorite toppings. I used roma tomatoes, lettuce, and shredded carrots. Serve with chips (like sour crean and onion or salt and vinegar) and pickles. We love Crazy Steve's Insane Pickles which have the perfect kick - just the right amount of spice and are so delicious! You can add pickles to your sandwich but we enjoyed the pickles on the side. Enjoy!

For more information and buying locations for Crazy Steve's Pickles & Salsa go to:
http://www.crazystevespickles.com/.

-Sophia/Two Frys

Apple Pie

Apple Pie

Apple Pie

This is my go to Apple Pie recipe I adapted from the Pillsbury site. The only thing I do different is add more cinnamon and ground nutmeg to the original recipe for more flavor.

For the crust:
I use 1 box of Pillsbury Refrigerated Pie Crusts and let it stand at room temperature for 15 minutes.

For the filling:
5-6 apples thinly sliced. I use firm Granny Smith apples since I like the tart taste. Sprinkle a little lemon juice on them as you slice to prevent them from turning brown.

3/4 cup granulated sugar.

2 tablespoons all-purpose flour.

1/4 teaspoon salt.

1 teaspoon ground cinnamon.

1/2 teaspoon ground nutmeg.

1 tablespoon freshly squeezed lemon juice.

For the crust topping:
Gently beat 1 egg white.

1 teaspoon granulated sugar to sprinkle over crust.

Directions:
Preheat oven to 425 degrees. After pie crust has reached room temperature, place 1 pie crust into pie dish. Press the crust firmly on the bottom and sides.

In a large bowl, gently mix all the filling ingredients until they are all combined. Place into pie dish and top with the second crust. Take any excess crust and tuck in and seal together and crimp. Make 4 slits on top of crust and add any decorative crust cut outs like the apple ones I used from Paula Deen. Brush the crust lightly with egg white and sprinkle sugar over it.

Bake the pie for 40-55 minutes until apples are tender and crust is golden brown. Cover the edge of the crust with a pie shield or with cut strips of aluminum foil after the first 20 minutes to prevent burnt edges.

After you take pie out of oven, let it cool on a cooling rack for 2-3 hours before serving.

Enjoy with a dollop of whip cream or a scoop of vanilla bean ice cream. :)

-Sophia/Two Frys

Asian Stir Fry Beef & Noodles

Asian Stir Fry Beef & Noodles

Asian Stir Fry Beef & Noodles

We have not gotten our new electric stove yet so we are depending on several electric appliances for our cooking these days. We bought an electric skillet and this was the first dinner concoction I came up with. This meal is delicious and takes less than 20 minutes to prepare.

Ingredients
Kosher Salt
1 tablespoon Vegetable Oil
1/4 cup Water
1 - 1 1/2 packages of Asian Stir Fry Frozen Vegetables
1 package of Beef Round Stew Meat cut into small chunks
1/2 - 1 bottle of Stir Fry Sauce (La Choy Stir Fry Original Sauce)
1 tablespoon Less Sodium Soy Sauce (Kikkoman Soy Sauce)
1 teaspoon Japanese Sesame Oil (Sushi Chef Sesame Oil)
2 packages of Ramen Noodles

Add Vegetable Oil to Skillet.
Season both sides of Beef with Kosher Salt and when skillet is hot add Beef, close lid and cook for 8-10 minutes. Flip Beef over half way through cooking time.
Add Water, Stir Fry Sauce, Soy Sauce, Sesame Oil and frozen Stir Fry Vegetables. I added a lot of Stir Fry Sauce because I like a lot of sauce, so start with half of the bottle and eyeball it to your preference. I also had half of a Stir Fry Vegetable package in the freezer so I added it to have extra Veggies in the dish. I used 1 1/2 packages. Close lid and cook for 6-8 minutes.

While the Veggies are doing their thing, make 2 packages of Ramen Noodles according to package directions and break each in half. Do not use the seasoning packet, either reserve for future use or discard. Add Ramen Noodles 1 minute before Stir Fry Veggies are cooked through, mix well and close lid.

After 1 minute serve and enjoy. So tasty. You will love this. Yum! :)

-Sophia/Two Frys

BBQ Chicken Drumettes & Wings Crock Pot Style

BBQ Chicken Drumettes & Wings Crock Pot Style


Chicken Drumettes & Wings ready to cook for 3 hours

Ingredients
2 packages (2 1/2 - 3 pounds) Chicken Drumettes & Wing Portions
1 16-19 oz bottle BBQ Sauce
2 tablespoons White Vinegar
2 tablespoons Worcestershire Sauce
1/4 cup Tomato Paste
1 Yellow Onion
Kosher Salt

Take Chicken and pat down dry with paper towels.
Slice 1 Yellow Onion into wedges.
Season both sides of Chicken Drumettes & Wings with Kosher Salt.
Add Chicken and Onion wedges to Crock Pot.

BBQ Wings w/Guy Fieri Barbeque Sauce Kansas City Smokey & Sweet

In a bowl, combine (Guy Fieri Barbeque Sauce Kansas City Smokey & Sweet) BBQ Sauce, (Amore Double Concentrated Tomato Paste) Tomato Paste, White Vinegar, and Worcestershire Sauce. Pour over the chicken.

Cover and cook on high for 3 hours. Yum! Freeze leftovers.

-Sophia/Two Frys