Two Favorite Christmas Cookies: Pfeffernusse and Chocolate Gingerbread

These are two of our very favorite Christmas cookies--Pfeffernusse and Chewy Chocolate Gingerbread Cookies.  The Pfeffernusse is by far my husband's favorite cookie of all-time.  We've tried a few recipes and settled on the one below from Joy of Cooking.

My favorite are the Chewy Chocolate Gingerbread Cookies from Martha Stewart.  I played around to make them gluten-free and vegan.  Some of you, I'm sure, don't think it's possible to make delicious vegan, GF cookies.  These are the cookies that will shatter that.  I'll admit I haven't adapted some recipes successfully.  But this one I have.  And what a miracle. :)

A tip I've learned while experimenting is that most GF cookies I've adapted from non-GF cookies do not spread in the oven so much.  I've learned to add a little less GF flour.  Chilling the dough seems to help with any stickiness.  The original recipe didn't have eggs in them anyway, so I didn't need to alter anything there.  Coconut oil took the place of butter.  Canola oil or vegan margarine would do nicely.  I don't love shortening, but if that's what you like, use it.

Chewy Chocolate Gingerbread Cookies
adapted from Martha Stewart (original here)
Makes about 3 dozen

1 3/4 cup GF flour mix (I used this one)
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 cup organic extra virgin coconut oil
1 Tbsp. freshly grated ginger
1/4 cup brown sugar, packed
1/4 cup organic agave nectar (I like Xagave)
1/4 cup unsulphured black molasses
1 tsp. baking soda
1 1/2 tsp. very hot water
1 1/2 cups dairy free semisweet chocolate chips
1/2 cup granulated sugar, for rolling

Sift flours and dry spices together.

Whisk coconut oil, sugar, agave, molasses and fresh ginger together.  Using an electric mixer, add the dry ingredients a little at a time until combined.  Mix the baking soda and hot water.  Beat into the dough.  Add the chocolate chips.  Cover and chill until cold.  (Dough will be sticky.)

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Scoop about 1 Tbsp. pieces of dough out of the bowl and roll to form a ball.  Roll the ball in the granulated sugar and place on the cookie sheet.  Gently press down on the dough.  Bake for about 12 minutes, or until cookies are set.  Transfer to a cooling rack and store in an airtight container.

Pfeffernusse.  Apparently they are my daughters favorite Christmas cookie too.  Her dad thought she was kidding when she asked for a spicy, "sugar" cookie.  She ate every last crumb and asked for another.  We looked at each other in astonishment.  Never have our children liked spicy, grown-up cookies.

These cookies embody everything I love in holiday baking--orange, spices, molasses, almonds...and a little brandy.  (Don't worry, it seems to evaporate as the dough sits.  No one's getting drunk off these.  Ha, ha.)

Most recipes for pfeffernusse don't spread quite this much.  You'll see them much smaller.  We kind of like them this way.  You can add more flour if you prefer a thicker, denser cookie--more like a peppernut, as they are named.

One batch never seems to make enough, so we double or triple it.  The cookies get much better as they sit and will stay good for a month, maybe more.  I'm not sure if they've ever lasted that long though.

Pfeffernusse (Peppernuts)
from Joy of Cooking
Makes about 5 dozen 1" cookies

4 Tbsp. unsalted butter, softened
1/2 cup sugar
1 large egg yolk
1 cup plus 1 Tablespoon all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper (we used finely ground white pepper)
1/4 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt (we used 1/4 tsp.)
1/4 cup slivered blanched almonds, finely chopped
1/4 cup finely chopped candied orange zest (we used store-bought or homemade with success)
1 tsp. finely grated lemon zest
3 Tbsp. light or dark molasses
3 Tbsp. brandy (it doesn't have to be the good stuff)
1/2 to 2/3 cups powdered sugar, for dusting baked cookies

Whisk the dry ingredients together and set aside.  Whisk the molasses and brandy together and set aside.

Beat butter and sugar with an electric mixer until light and fluffy. Add the egg yolk and beat well.

Stir in the almonds, candied orange zest and lemon zest.

Add 1/3 of the dry ingredients alternating with 1/2 of the liquid, ending with the dry ingredients.

Cover the dough and chill for at least 3 hours or up to 2 days to allow flavors to blend.

To bake, preheat oven to 350 degrees F.  Line two baking sheets with parchment paper or grease well.

Pull off pieces of the dough (we do about 1 Tbsp. for larger and 1/2 Tbsp. for smaller) and roll into 3/4" balls.  Space about 1-inch apart on baking sheets.  Bake, one sheet at a time, rotating the sheet halfway through baking time, for about 12-14 minutes or until cookies are faintly tinged with brown on top and slightly darker at the edges.

Transfer cookies to a cooling rack to cool for a few minutes and then roll the cookies in the powdered sugar.  (We put the powdered sugar in a large ziploc bag for this step.)  Let cool completely.  (If freezing baked cookies, don't dust with powdered sugar until they've been thawed.)
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What are your favorite holiday cookies?

Spiced Tembleque de Coco with Orange and Pomegranate

I've fallen completely in love with coconut milk.  I loved it enough before, but now it's official.

I bookmarked this recipe in Joy of Cooking a long time before I stopped eating dairy.  We've had a lot of sickness at our house the last two weeks, so instead of making the Pumpkin Souffle, I made pudding.  My husband said his mother used to make a nice warm pudding when he'd come down with a cold as a kid.  I ate a little bowl of this warm and it was definitely comforting.

Tembleque in English means trembling.  I chose to make individual puddings rather than a large one.  The original recipe calls for oiling a mold and turning it out onto a platter--trembling I'm sure--for a more dramatic presentation.  These little puddings didn't tremble too much, but they were sure delicious.

I infused the coconut milk with whole spices and a few strips of orange zest.  Feel free to leave them out if you'd rather have a plain coconut pudding.  I also halved the recipe.  

If you want to make one big pudding, double everything and put it in an oiled 1 1/2 quart dish.  Proceed with the directions as written.  A big pudding would be a fantastic addition to any holiday dessert table or as a deceptively light dessert following a holiday dinner.

The creamy coconut was great with the tart, juicy burst from the pomegranate arils and mandarin oranges.  I would have loved to have fresh slices of mango with this too.  Any fruit would be fantastic here.

Enjoy!

Spiced Tembleque de Coco (Coconut Milk Pudding)
adapted from The Joy of Cooking


2 1/2 cups coconut milk
3-4 Tbsp. Xagave nectar
1/4 cup cornstarch
1/4 tsp. salt
3 whole cloves
2-3 allspice berries
2 green cardamom pods
1/2" piece peeled ginger, cut into four 1/8" slices
2-3 strips of orange zest (removed with a vegetable peeler, orange part only)
1/2 tsp. vanilla extract
For serving--orange segments and pomegranate arils

Sift cornstarch and whisk with salt in a medium bowl.  Add the agave nectar slowly, followed by 1/4 cup of the coconut milk.  In a pan, heat the remaining coconut milk with whole spices.  Bring to a simmer and turn off heat.  Let steep for at least 30 minutes.  Strain and whisk into cornstarch mixture.  Pour back into the saucepan and bring to a boil.  Whisk constantly and cook for 1 minute.  Remove from heat and pour into four 8 oz. bowls.  Press plastic wrap on the surface and chill until cold.

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Pear, Chocolate, Hazelnut Tart (Gluten-Free)

A few weeks before Thanksgiving I gave up gluten again.  I was really wondering if I could be strong enough to resist all of my favorite Thanksgiving fixin's that weren't GF.  I made a plan so it would be easier to be good.  I looked for recipes on my favorite GF blogs so that I could be prepared with things on hand to take with me or eat before we went anywhere.  If I didn't, I knew I'd feel left out or tempted to cheat.

I have not cheated once!  I'm so proud of myself.  It's been over a month and not one indiscretion.  Not even a tiny one.  It's been hard.  But I find that I'm not craving sweets or wheat anymore.  That is a huge step.  And I feel soooo much better.  Going completely vegan will help too.  (I'm almost there!)  It's kind of strange, but I almost feel like I've had to mourn the loss of eating the things that make me ill.  I had to say good-bye to them after really seeing what a difference it makes to NOT eat them.  That's going to be a separate post one of these days.

Pie has never been my favorite dessert.  I make a few each year for special occasions and to please my husband who adores pie.  Tarts, however, are different.  They aren't that different from pie, but in my mind they are much more enjoyable.  Anyone else feel like that?

Anyway, I saw Aran's Forelle Pear, Chocolate and Pistachio Tartlets a few days before Thanksgiving and knew that's what I wanted to make as my GF dessert.

I adapted it a bit according to what I had on hand.  For instance, I only have on big tart pan, so no tartlets.  I also didn't have hazelnut flour on hand for the crust, instead I used ground almonds.  I did have a little leftover hazelnut praline, which is basically ground candied hazelnuts.  I used that for the filling instead of pistachios and left out some of the honey.  Instead of coconut milk, I used heavy cream because I had some that needed to be used.

Everyone seemed to love this tart.  It was so grown-up and sophisticated.  I love chocolate and pears together.  The only thing I will change the next time I make this (and believe me, there will be a next time), is to use ripe pears.  It was my mistake to use underripe pears.  I thought they'd keep their shape better, but soften as they baked.  Not so.  They stayed crunchy.  Not terrible, but not what I was going for.

Another winner from Aran!  Everything I've made from her blog has been spectacular.  It's making this GF transition much easier.

Definitely the prettiest tart I've ever made. :)

Chocolate, Pear, and Hazelnut Tart

Makes one 9-10" round tart

Chocolate Almond Crust

adapted from Aran Goyoga (original here)

4 ounces unsalted butter, room temperature

1/3 cup sugar

1 tsp. vanilla extract

1 egg

3/4 cup superfine brown rice flour*

1/4 cup buckwheat flour

1/4 cup finely ground almonds

3 tablespoons tapioca starch

3 tablespoons Dutch-process cocoa powder

1/4 teaspoon salt

In the bowl of a stand mixer or using a hand mixer and a medium bowl, beat the butter and sugar with the paddle attachment on medium speed until light, about 2 minutes. Add the egg and vanilla extract and mix until combined.

In a small bowl, whisk together all the dry ingredients. Add them to the butter mixture and mix until the dough comes together. Turn it onto your work surface and form it into a disk. Wrap it in plastic wrap and chill for 1 hour.

Remove the dough from the refrigerator. Dust your work surface with a little bit of superfine brown rice flour. Place the dough on top and, with a rolling pin, roll it to 1/8 inch thickness.  (I rolled the dough between a pastry mat and plastic wrap.)  Make sure to keep turning the dough while rolling to ensure it does not stick to the surface. If it cracks, pinch it back together.

Fit into a 9-10" round tart pan.  Patch any cracks.  Evenly trim any overhanging dough.  Chill the dough for 20 minutes while preparing the filling.

*To make this with wheat flour, substitute all-purpose flour for the brown rice, buckwheat and tapioca starch.

Pear and Hazelnut Filling

adapted from Aran Goyoga (original here)

4 pears, peeled, cored and thinly sliced (I used medium-sized Bartlett pears)

2 large eggs

2 tablespoon good-quality honey (I used only 1 Tbsp.)

2 tablespoons finely chopped hazelnuts (I used hazelnut praline, similar to this recipe)

1/2 cup heavy cream

Preheat oven to 375F.  Arrange the sliced pears over the chocolate crust.

In a bowl, whisk together the remaining ingredients and pour over the pears. Bake the tart for 30-35 minutes until golden and filling has just set.

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I've more treats to share with you over the next few days.  Don't forget to enter the giveaway for the cookbook!  Click here to enter.

Potato Chickpea Masala Rava Dosas with Hot Cilantro Chutney

This is my new favorite condiment--Hot Cilantro Chutney from Bollywood Chutneys.

The Johar family began packaging and selling the Hot Cilanto Chutney last year and have plans for five other chutneys.  (I can't wait!)  They sent me an e-mail wondering if I'd be interested in trying some.  I said yes because Indian food is my absolute favorite.  I think my husband was even more excited about it.

I made one of my favorite go-to recipes, Rava Dosas with Potato Chickpea Masala from Gourmet, to have with the cilantro chutney.  (Don't know what a dosa is?  Let me enlighten you.  Click here.)

Dosas with Potato Chickpea Masala, Palak Daal, Basmati Rice

We loved the chutney on the dosas.  (Technically these aren't rava dosas, because I made them without semolina flour.)  It added a little extra spice and tang.  I love this stuff.  I stirred a spoonful or two into the palak daal we had on the side.

I keep thinking of other ways to use it--add to a marinade, mix with yogurt for a delicious dip, a spicy addition to a basic vinaigrette, a spoonful on top of soup...I need another jar.  Sophistimom used hers to make guacamole.  I don't think we have to limit ourselves to Indian food here. :)

You can find Bollywood Chutneys at select stores in New York, or online.  It would be a fun gift for anyone who loves Indian food.

Rava Dosas with Potato Chickpea Masala
from Gourmet

For masala filling:

1 1/2 pounds Yukon Gold potatoes
1/3 cup dried grated unsweetened coconut
2 teaspoons cumin seeds
1 (3-inch) fresh jalapeño, coarsely chopped, including seeds
1 (2 1/2-inch) piece peeled ginger, coarsely chopped
3 garlic cloves, smashed
1 tablespoon curry powder (I used Patricia Wells' recipe from this book)
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/3 cup vegetable oil
1 3/4 cups water, divided
1 large onion, chopped (about 3 cups)
1 (15-to 19-ounces) can chickpeas, rinsed and drained
1/2 cup frozen peas (do not thaw)
1/2 cup chopped cilantro
Hot Cilantro Chutney, for serving

For rava dosas: (I'm working on the perfect gluten-free dosa, I'll share it when I've perfected it.)

1/2 cup semolina flour
1/2 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon cumin seeds
1/2 teaspoon salt
2 cups water
Vegetable oil for brushing

Make Masala filling:

Peel potatoes and cut into 1 1/2-inch pieces. Transfer to a bowl and cover with cold water.
Toast coconut in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, about 3 minutes. Transfer to a small bowl and wipe out skillet. Toast cumin seeds in skillet over medium heat, shaking skillet frequently, until fragrant and just a shade darker, about 30 seconds. Transfer to another small bowl. Reserve skillet.

Purée jalapeño, ginger, and garlic in a blender with curry powder, cinnamon, turmeric, oil, 1/4 cup water, and 1 teaspoon salt until smooth. Transfer purée to skillet and cook over medium-high heat, stirring, until thickened slightly, about 1 minute. Add onion and cook, stirring occasionally, until it begins to soften, about 8 minutes.

Drain potatoes, then add to onion mixture with cumin seeds and cook over medium heat, stirring occasionally, until potatoes are barely tender, about 10 minutes.

Add chickpeas and remaining 1 1/2 cups water, scraping up any brown bits, then briskly simmer, covered, until potatoes are tender, 16 to 20 minutes more. Add peas and cook, covered, until just tender, about 3 minutes. Remove from heat and stir in toasted coconut and cilantro.

Make dosas while potatoes cook:

Whisk flours, cumin seeds, salt, and water in a bowl.
Generously brush a 12-inch nonstick skillet with oil and heat over medium-high heat until it shimmers. Pour 1/2 cup batter into skillet, swirling until bottom is coated. Cook, undisturbed, until dosa is set and edges are golden, about 2 minutes. Flip using a rubber spatula and cook dosa until underside is golden in spots, about 1 minute more. Transfer to a plate. Make more dosas with remaining batter, stacking and covering loosely with foil to keep warm. To serve, spoon masala filling into dosas.

Cooks' note: Masala filling, without coconut and cilantro, can be made 6 hours ahead and chilled. Reheat before stirring in coconut and cilantro.

Eat Vegan On $4 a Day: Millet Crunch and A Giveaway

{Please see the bottom of this post for giveaway information.}


This giveaway is now closed.  The winners are:  Rebecca and I'm h.mac.  Hooray!

A few months ago I received Eat Vegan On $4 A Day by Ellen Jaffe Jones to review. I was excited to read it because I have been trying to get back to better eating habits and we are on an incredibly tight budget. Win-win.

I opened the package right away and thumbed through it.  Then I took it as reading material when we went on a long drive.  As I read the introductory chapters, I found myself going, "Yes!  This is why I started eating more plant-based foods!"

Ellen Jaffe Jones started eating a plant-based diet to help alleviate some health issues--the same reason I have.  But this book isn't just for vegans or vegetarians thinking of making the jump to eating vegan.  It's for anyone who is interested in their health and adding more veggies and/or removing some animal products from their diet.  And the best part is that it shows that you don't have to break the bank to do it.

Eat Vegan On $4 A Day: Peanut Butter Smoothie

Smoothies have become my breakfast of choice most days.  I have been so busy with various things that drinking my breakfast while I'm working has been a wonderful solution.  If I don't start the day out with a good breakfast, it's almost certain the day won't go as well.  See?  Your mom was right!

This recipe comes from the newly released book, Eat Vegan On $4 A Day by Ellen Jaffe Jones.

I've made chocolate peanut butter smoothies before, but never really tried PB and fruit together in a smoothie. I liked the flavor combination of the apple and peanut butter--one of my favorite afternoon snacks.

I subbed unsweetened almond milk for the rice or soymilk called for in the recipe. You could sub any non-dairy milk, or if you're not off dairy, use cow's milk. I sprinkled the top with a little cinnamon, which I liked.  I shared this with my daughter and fellow smoothie lover.  We both really liked it.  It was a nice change from the green smoothies and juice I usually drink for breakfast.  I do think next time I'll add a bit more peanut butter.  I used a pretty big apple and the peanut butter flavor wasn't as pronounced as I would have liked.  But all in all, not a bad smoothie.

Check back on Monday for another recipe from Eat Vegan On $4 A Day and my review.


Peanut Butter Smoothie
from Eat Vegan On $4 A Day by Ellen Jaffe Jones

8 ice cubes
1 apple, cored and chopped
1/2 cup rice milk or soymilk
1 tablespoon unsalted natural peanut butter (chunky or smooth)
1/2 tsp. vanilla extract

Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.

Tip: If the apple flavor is too tart, add a few pitted dates, grapes, or raisins, or a frozen banana.

Disclosure:  I received a complimentary copy of this cookbook to review.

Gourmet Holiday Special Edition

Have you seen this yet!?

I've been missing Gourmet.  No, I don't have a smart phone to get the Gourmet Live app.  I just have to console myself with old issues that are careworn and loved and the occasional release of special issues.  (And the revamped Bon Appetit.)

I was given the opportunity to download a free pdf of this special issue.  I love it.  I love it so much I'm going to go get the hardcopy as soon as possible.  I have bookmarked my old issues with my favorite recipes and I was happy to see some of them in this issue, along with over one hundred other new-to-me recipes.  But, the best thing is that it's full of tips and menus too.  They've saved us all the work!  There are menus for Thanksgiving (next year!), Christmas and Hanukah.  There are tons of tasty dessert recipes.  Cocktails, appetizers, main dishes, etc, etc, etc.  You'll love it.

We're making the Spiced Pumpkin Souffles with Bourbon Molasses Sauce for dessert on Sunday night.  I can't wait.  Believe it or not, it will be my first attempt at souffles.  My little girl sat on my lap while we scrolled through the pretty pictures.  She pointed at the souffles and said, "THAT!  That's what I want you to make."  My kids--the little epicures. :)  I shall make them, photograph them, and report back.

Check it out.  It's on newsstands until January 2, 2012.  I've also seen it a few places online.  But I'm sure any grocery or retail store with a magazine section will have it.

I'll be back Monday with some great recipes, a cookbook review and I'll be dishing about my new favorite Indian chutney.  See you then!

Disclosure:  Sure it was a free download, but I'm hitting up the news stand for my own hardcopy so I can splatter it and hold it in my hands while I'm doing my holiday cooking this month.  I promise to only share things with you that I recommend and would buy for myself.