Cookie Time!

Editor's Note: Guest blogger Cynthia Orosco is the copy editor of AutoWeek magazine. She's also a baker extraordinaire. Wes has brought home her delectable baked goods often over the years and I'm always a happy recipient. She also bakes an assortment of superb vegan treats.

During the hectic time that is the holiday season, baking often falls to the bottom of the to-do list for many people. But this is my favorite time of year for baking, and for me, baking is a stress reliever. But the problem always seems to be that I find so many recipes I want to try, I never get to all of them. So this year, I broke up the baking into a couple of weekends, and the weekend before Christmas, I pulled out a few tried-and-trues and and one new recipe. (These can be found on the Web; two are from Food Network.) Wishing everyone happy baking and happy holidays!

Crunch Snowballs

I found this in the Sunday coupons a few years ago and have gone back to it each year since. The cookies satisfy a chocolate need and stay tender.

16 Fun Size Crunch bars, chopped

1 1/2 sticks of butter, melted

3/4 cup of confectioners' sugar

1/2 teaspoon of salt

1 tablespoon of vanilla

3 cups of all-purpose flour

Mix everything together and roll into balls, about 1 inch in diameter. Bake at 375 for 10 to 12 minutes. When mostly cool, roll them in powdered sugar.

Candy Cane Cookies

I've seen other peppermint cookies or recipes that use candy canes or mints as a main ingredient. This one, from Food Network, I like best because you get the image and the flavor without the candy sticking to your teeth.

1 bag of sugar cookie dough (I like Betty Crocker)

1 stick of butter, melted

1 egg

1/3 cup softened cream cheese (I found reduced fat works fine, if you don't want to use regular)

1/2 cup all-purpose flour

Red food coloring

1 1/2 teaspoons peppermint extract (I do 2 teaspoons, for a more minty flavor)

Mix together all ingredients except for the food coloring and extract, then evenly divide the dough into two bowls. Add the extract to one, and the food coloring to the other, until you get the shade of red you want. Flour counter or board and roll chunks of each color dough into ropes about three inches long. Twist one red and one white rope into a candy cane shape, and place on a parchment-lined pan. Bake at 325 for 10 to 12 minutes.

Sour Cream Sugar Cookies

A former neighbor of ours when I was in junior high school made these wonderfully fluffy sour cream sugar cookies. I had the recipe at one point but lost it along the way. I found this recipe during a Web search, and while it doesn't yield all of the fluffiness I remember, the cookies are still good. You could make these round and sprinkle them with coarse sugar, or roll out the dough and cut into shapes (after chilling it in the fridge for about 30 minutes).

3 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1 cup granulated sugar

1 egg

1 1/2 teaspoons vanilla

1/2 cup sour cream

Sift together the dry ingredients, and separately, cream the butter, sugar, egg and vanilla. Combine the dry and wet, gather and cover in plastic wrap and chill. When ready to bake, heat oven to 400 and bake 8 to 10 minutes.

Aaron's Cinnamon Chocolate Cookies

When I saw this recipe in my e-mail, I couldn't resist. The finished product is crisp yet soft, and you get just a hint of the peppers as you eat the cookie. The caramel drizzle and chopped nuts (I used walnuts) give an extra sweet-and-salty note, and these cookies are even more tasty dunked in a cup of Mexican hot chocolate.

Note: I didn't have sweet butter in the house, so I used all unsalted butter, and the cookies baked and tasted just fine.

1 cup all-purpose flour

1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or add 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plus 1 tablespoon packed light brown sugar

1/2 cup plus 1 tablespoon granulated sugar

3 tablespoons sweet butter, at room temperature

3 tablespoons margarine

1/2 teaspoon ground cinnamon

Generous pinch ground black pepper

Generous pinch cayenne pepper

1 teaspoon vanilla extract

1 egg white

1/2 cup dulce de leche, optional

1/4 cup almonds, finely chopped, optional

Combine the flour, cocoa and salt and set aside. In another bowl, combine the sugars, removing any lumps, and set aside.In a mixing bowl, cream the butter. Add sugar mixture, cinnamon, peppers and vanilla. Beat in the egg white. Add flour until just combined. Gather dough, form it into a log, wrap in plastic and chill at least 45 minutes. Line pan(s) with parchment paper and heat oven to 350. Cut 1/4 rounds from the log, place on pan(s) and cook 12 to 14 minutes. When cool, drizzle with dulce de leche and sprinkle on nuts.

Savory Cheddar Cheese Biscuits

I recently met Kelsey, The Naptime Chef, and was immediately impressed with her friendly, upbeat personality, her talent in the kitchen and her incredibly delicious double chocolate cookies.

When she posted these delightful cheddar cheese biscuits recently, I knew I had to make them myself. A cross between a cracker and shortbread, these flavorful cheese biscuits are light, buttery and completely addicting. They blend good quality sharp cheddar, butter, paprika, red pepper and pecans, and they couldn't be easier to make. You simply mix the dough, roll into logs, chill, slice and bake. The result is a sophisticated, savory appetizer or snack.

For the recipe, see Kelsey's blog. I have a feeling you're going to be seeing a lot of her in the future -- her star is on the rise! 

Stuffing with Ciabatta, Pancetta and Apples

As you might know, I have a deep affection for pancetta and all Italian ingredients. So why not combine my favorite Italian flavors into a Thanksgiving stuffing? I adapted this recipe from Giada DeLaurentiis and honored American tradition by adding an apple, sage, thyme, and a hint of cinnamon for a sweet, subtle kick. I also substituted shallot for onion to complement the apple's sweetness. This flavorful stuffing is an excellent mate to Thanksgiving turkey, roasted chicken or even beef tenderloin. Feel free to ad lib on the bread -- sourdough or focaccia come to mind.

Editor's note: This dish was named an Editor's Pick on food52.com.

Stuffing with Ciabatta, Pancetta and Apples

Serves 8-10

Ingredients:
6 tablespoons butter
8 ounces pancetta, cut into 1/4-inch dice (freeze for 10-15 minutes before for easy slicing)
2 cups shallots, sliced
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 teaspoon kosher salt, or to taste
1 teaspoon black pepper
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
3 cloves garlic, chopped
1 honeycrisp apple, diced (or apple of your choice)
3/4 teaspoon ground cinnamon
2 cups wild mushrooms, finely chopped (I used baby bellas)
1 pound day-old ciabatta, cut into 3/4-inch cubes
2/3 cups freshly grated parmigiano-reggiano
1 cup (or more) chicken stock, preferably homemade
2 large eggs, beaten

Instructions

Preheat oven to 350. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a large, heavy skillet over medium flame.

Add the pancetta and saute about 10-12 minutes, until crisp. Transfer pancetta to large bowl with a slotted spoon.

Melt remaining butter in the skillet and add the shallot, carrots, celery, salt and pepper. Turn heat up to medium-high. After a few minutes, add the mushrooms, rosemary, thyme, sage and garlic.

Sprinkle cinnamon on the chopped apple and add to the pan. Saute until the shallots are tender, at least 12 minutes. Stir gently occasionally.

Transfer the onion mixture to bowl with pancetta, stir to incorporate.

Add the ciabatta and parmesan and toss. Pour in enough stock to lightly coat the bread, then mix in the eggs.

Combine thoroughly, then transfer stuffing to buttered dish. Cover with buttered foil, buttered side down, then bake for about 30 minutes. Uncover and continue to bake about 15 minutes, until stuffing is crisp and golden.

Vanilla and Maple Spiked Cranberry and Apple Sauce

It's time to think about the Thanksgiving menu. I recently created this recipe as a way to blend some of my favorite holiday flavors. This sweetly tart cranberry-apple sauce serves as a Thanksgiving side dish, sandwich spread or compote. You could even put a dollop in your morning oatmeal or spread on slice of toast. A chopped apple lends body and a bit of crunch. Maple syrup and apple cider add sweetness and eases the tartness of the cranberries. Cinnamon and vanilla offer a warm, mellow undertone. A pinch of orange zest brightens and balances the dish. And a dash of cayenne pepper adds subtle, barely perceptible heat.

Vanilla and Maple Spiked Cranberry and Apple Sauce

Serves 4-6

Ingredients:

1 tablespoon butter
1 honeycrisp apple, finely chopped
3/4 teaspoon ground cinnamon
12 ounces fresh cranberries, rinsed and picked over
1 cup real maple syrup
1 cup apple cider
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
pinch cayenne pepper

Instructions:
Place medium heavy saucepan over medium flame. Melt butter, added chopped apple and cinnamon.

Cook, stirring occasionally for about 5 minutes. Add cranberries, maple syrup and apple cider.

Turn up heat to medium high and cook for 15-20 minutes, until berries burst. Add vanilla, orange zest and cayenne, stir. Place in a pretty bowl and refrigerate until ready to serve.