Poppyseed Kiss Cookies

I think it's practically Christmas tradition to make a cookie with a Hershey's kiss of some variety in the middle... whether it's the more often seen peanut butter blossoms (I don't even have those on this blog! the horror!) or other creative uses, "kisses" cookies just seem to scream Christmas. In fact, this post is my NINTH kiss cookie recipe! 

Here are some other cookies that use regular chocolate Hershey's kisses:
Macaroon Kisses
Chocolate Kissed Gingerbread
Eggnog Blossoms
Cherry Kisses

Then there's my favorite - the peppermint kiss variety. You can use those in these cookies:
Candy Cane Kiss Cheesecake Cookies
Chocolate Peppermint Swirl Cookies
Triple Peppermint Cookies

A couple years ago I even made a cookie with the Hershey's "hugs!" 
Cappuccino Swirl Cookies

All of that to say, you can't go wrong.

This year, I have for you a new variety using chocolate kisses. These cookies are studded with poppyseeds, so they have sort of a savory/sweet flavor profile.

 

I really liked these because of how different they are from other cookies - although they use the traditional chocolate kiss, the less sweet cookie base really sets them apart. 

Enjoy! And Merry Christmas!

Poppyseed Kiss Cookies

• 1 cup butter, softened
• 1/2 cup sugar
• 1/4 tsp. salt 
• 1 tsp. vanilla 
• 2 large egg yolks
• 2 cups flour
• 3 Tbsp. poppy seeds
• 36 Hershey's kisses

Cream together butter, sugar, and salt until fluffy. Add vanilla and egg yolks; blend thoroughly. Mix in flour, then add poppy seeds.

Shape dough into 1- inch balls and place on greased cookie sheets. Use your thumb to make an indentation in the top of each cookie.

Bake cookies at 375 for 10-12 minutes, until lightly browned on bottom.

Remove cookies from oven and top each immediately with a Hershey's kiss.

Transfer to a wire rack to cool. Store in an airtight container for up to a week. Makes 36 cookies.

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Chocolate Covered Cherry Cookies

Did you grow up having these candies around your house? We did occasionally and they are delicious. 

So when I saw an idea for replicating that into a cookie, I knew it would be amazing. And I was right.

These are essentially a thumbprint cookie, with a maraschino cherry inserted into the thumbprint!

 

After the cookies are baked and cooled, you top them with this amazing chocolate cherry ganache.

Here's a close up cause you need to see the delicious dough, cherry and topping!

These cookies keep well in a cool place (like our cookie fridge aka the garage! ha!). I hope you add these to your Christmas cookie list - and I hope you enjoy them as much as we did!

Chocolate Covered Cherry Cookies

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp. vanilla

1 1/2 cups flour

1/2 cup cocoa powder

1/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. baking soda

24 maraschino cherries, blotted dry

Chocolate cherry ganache:

1 cup chocolate chips

1/2 cup sweetened condensed milk

2 Tbsp. reserved maraschino cherry juice, or more

In a large mixing bowl, use an electric mixer to cream together the butter and sugars until fluffy. Beat in the egg and vanilla. In a separate bowl combine the dry ingredients and then add to creamed mixture a little at a time, beating until well combined.

Using a small cookie scoop and/or your hands, shape the dough into 24 balls, about 1-inch round, and place them on parchment paper-lined baking sheets. Slightly indent each ball of dough with one of your fingers and then place one maraschino cherry in each indentation.

Bake at 350 for 10 to 11 minutes. Remove from the oven and allow cookies to cool on the baking sheets for about 5 minutes. Transfer cookies to wire racks to cool completely.

Meanwhile, melt chocolate chips and sweetened condensed milk in a small, heavy saucepan over low heat, stirring constantly. Remove from the heat, add 2 tablespoons reserved cherry juice, and stir until smooth. Add additional cherry juice, if necessary, to reach the desired consistency.

Drizzle the frosting over the cooled cookies.

Peppermint Frosted Gingerbread Cookies

Two of my favorite flavors of Christmastime are gingerbread and peppermint. I wasn't sure if they would work together, but not only do they work, the combo is absolutely delicious! 

These beautiful cookies taste just like you would imagine - spiced gingerbread topped with a light buttercream, and finished with crushed peppermint. 

But it's not only the flavors at work here, it's the textures -- soft, chewy gingerbread and a creamy frosting and the crunch of the mint. So, so good.

This dough does best when it has time to cool so make sure to factor that into your timing. Of course, that gives you an hour plus to make something else! 

Definitely add these to your baking list this year - so easy, so pretty, so GOOD. And if you need more Christmas cookie inspiration, here are a few favorites from years past:

Muddy Buddy Cookies

Turtle Thumbprints

Italian Ricotta Cookies

Candy Cane Kiss Sugar Cookie Bars

Hot Cocoa Cookies

Peppermint Frosted Gingerbread Cookies

3 1/2 cups all-purpose flour
3 tsp. baking powder
1 1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/4 tsp. nutmeg
1 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1/3 cup molasses
1 tsp. vanilla 

Vanilla Buttercream Frosting
3 cups confectioners sugar
1 cup butter
1 tsp. vanilla 
1 – 2 Tbsp. heavy cream
4-5 peppermint candies or mini candy canes, finely crushed

In a medium bowl, mix flour, baking powder, ginger, cinnamon, salt, cloves and nutmeg. 

Using an electric mixer, cream butter and sugars. Add eggs one at a time, then add molasses and vanilla. Gradually stir in dry ingredients until combined. Wrap dough in plastic wrap and place in the refrigerator for at least 1 hour.

Roll dough into 1-2 tablespoon size balls and flatten slightly with the bottom of a drinking glass. Place on parchment paper-lined baking sheet two inches apart.
Bake at 350 for 10-12 minutes, until bottoms begin to brown. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

For the frosting, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Spread about 1 tablespoon of frosting on each cookie when cool, then sprinkle with crushed peppermints. 

Italian Rainbow Cookies

 

This is a very impressive Christmas cookie. It looks impressive on the plate, and you will be impressed with yourself when you can complete this task. Ha! In all seriousness, these are a little more complicated than your average drop cookie, but I still think they are easier than cut out cookies. (I just think cut out cookies are SO MUCH WORK.)

Ok, really, this is not that hard. The dough is divided into three parts, and you tint two of them to be red and green. Then you bake it all. After the "cakes" have cooled, you spread jam on the red layer, stack the white layer on top and spread jam on that, then top with the green layer.   

The final step is to make the chocolate glaze and then spread that over the green layer. After it sets, you flip the whole thing over and spread chocolate on the red side. 

My cakes were not particularly even, as you can tell. (No Great British Bake Off winning for me.) But the easy way to deal with that is just to trim the edges, and then you can sample your hard work as well. 

Now, cut the rectangle into fourths lengthwise and then cut each strip into 1/4" slices. Then you'll get these darling little bite sized morsels.

These cookies are absolutely delicious, especially if you love almond flavor.  I'm feeling badly for scaring you away from making these. Really, if I can do it, they can't be that hard. And they DO look super impressive, and they taste amazing. So get your bravery on, and make these Italian Rainbow cookies!

Italian Rainbow Cookies 

• 1 cup sugar
• 3-1/2 ounces almond paste, cut into small pieces

• 4 large eggs

• 1 cup flour

• 1 cup butter, melted and cooled

• 1/2 tsp. salt

• 1/2 tsp. almond extract

• 6 to 8 drops red food coloring

• 6 to 8 drops green food coloring

• 1/4 cup seedless raspberry jam

• GLAZE:

• 1 cup semisweet chocolate chips

• 1 tsp. shortening

1. Place sugar and almond paste in a food processor; process until combined. Transfer to a large bowl; beat eggs and sugar mixture 2-3 minutes or until thick and lemon-colored. Gradually add flour, butter, salt and extract.

1. Divide batter into thirds. Tint 1 portion red and 1 portion green; leave remaining portion plain. Spread 1 portion into each of 3 well-greased 11x7-in. baking dishes.

1. Bake at 375 for 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.

1. Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.

1. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.

1. With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

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Parmesan Basil Chicken

It's snowing today so it's a great day to make a creamy, comforty, delicious dinner. And this one fits the bill perfectly. (Thankfully the snow isn't sticking and it will be 60 degrees on Saturday!) 

This one pot wonder of a dinner has perfectly sauteed chicken nestled in a cream sauce laden with spinach, roasted red peppers, and basil. It's comfort food at its finest, but also has fresh, bright flavors thanks to those peppers and the basil.

We loved this served over spaghetti to soak up all that creamy good sauce. Green beans were a perfect side dish, but a salad and garlic bread would be equally fitting. 

However you serve it, I hope your family will love it as much as mine did. 

Parmesan Basil Chicken
4 garlic cloves, minced
1/2 yellow onion, finely chopped
4 ounces roasted red peppers, thinly sliced
1/4 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/2 cup white wine or chicken broth
1 1/2 cups heavy cream
1/2 cup fresh basil leaves
2 cups fresh spinach, chopped
1/2 cup shredded Parmesan

Cut the chicken breasts in half lengthwise and then pound out to a uniform thickness. In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.

In the same skillet add the remaining 1 tablespoon butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper to taste. Saute for about five minutes, until onions and peppers are softened. 

Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.

Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add spinach, and stir until it wilts. Add Parmesan, and stir until it's melted into sauce. Stir in half the basil, simmer until wilted.

Add chicken back to the skillet,  allow to warm up if needed.  Serve over rice or noodles.

Gochujang Pork and Ramen

Ooh, these noodles. So easy, so delicious, so fast, so good for leftovers. Also completely versatile - I've added broccoli, bok choy, mushrooms, etc. 

This amazing dinner comes together so quickly - just saute the pork and cook the noodles, add spinach, 

sauce,

 toss it all up, 

done. 

You can use the "regular" ramen noodles, but I especially like the brown rice ramen noodles - I find these at Costco.

That's it, really! So fantastic all around.

Gochujang Pork and Ramen
1 pound ground pork
2 cups spinach, chopped
2 packages ramen (or two blocks)
1/4 cup sliced green onions
3 Tbsp. soy sauce
3 Tbsp. gochujang sauce
2 Tbsp. tomato paste
2 Tbsp. peanut butter
2 Tbsp. water
1 Tbsp. brown sugar
1 Tbsp. sesame oil
1 clove garlic, minced
cilantro and sesame seeds for garnish

Cook the ground pork in a large skillet; season with salt and pepper. 

Meanwhile, bring a pot of water to a boil. Add the ramen and cook for 2-3 minutes. Set aside when soft, but do not drain.

Combine the soy sauce, gochujang sauce, tomato paste, peanut butter, water, brown sugar, sesame oil, and garlic. Stir well. 

Add the spinach to the pork in the skillet, and toss and cook until it wilts. Use tongs to transfer the noodles to the skilllet, leaving the water in the saucepan. Add the sauce to the pork and spinach and toss around. Use some of the ramen water to thin the sauce, if necessary. 

Top the noodles and pork with sliced green onions and garnish with cilantro and sesame seeds.

Recipe Source: adapted from Pinch of Yum

Cauiflower Gnocchi with Bacon, Mushrooms, and Spinach

Tonight, I had this dinner on the table in 20 minutes flat. I wasn't planning on making this tonight, but my other meal wasn't going to work (ripen up already, avocados!) and so I punted since I had all these ingredients. This dinner was on my meal plan last week but we didn't get to to it. 

All of that to say, I am super glad I had all the ingredients and that I remembered that I wanted to make this. It is GOOD. And 20 minutes for a restaurant quality meal from scratch? YES please. This would be wonderful with a big green salad and some crusty garlic bread. But even just on its own, scarfing it down from a bowl, was super satisfying and delicious. 

Gnocchi doesn't take a long time to cook - it actually takes a lot longer to get the water to boil. But you can saute and bacon and veggies while you wait for the water to boil - that's how you can do it so quickly.

Cook up the bacon, add the veggies, and then the sauce makes itself in the pan. Add back in the gnocchi and voila!!

Cauliflower Gnocchi with Bacon, Mushrooms, and Spinach

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4 slices thick cut bacon

8 oz. baby bella mushrooms, sliced
2 cloves garlic, minced▢

1 package cauliflower gnocchi

4 oz. reduced fat cream cheese
1 tsp. Italian seasoning
1 cup milk
1/4 cup shredded parmesan cheese
2 cups spinach

Bring water to boil in a large saucepan. 

Meanwhile, cut the bacon into bite sized pieces and begin to cook over medium heat in a large skillet. When the bacon is about half way done, add the mushrooms and garlic. Continue to stir and cook til the bacon is done and the mushrooms are soft.

Once the water starts boiling, add the gnocchi to the saucepan and reduce heat. Boil for 2-3 minutes or until the gnocchi floats to the top. Drain. 

Add the cream cheese and Italian seasoning to the skillet and stir well to incorporate everything. Add the milk and parmesan, and whisk until the cream cheese is incorporated.

Chop the spinach, then add to the skillet. Stir until slightly wilted, then add the gnocchi and cook and stir a few minutes until the sauce begins to slightly thicken. 
Serves 4.

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