Cranberry Salsa

I don't know how, but this happens to me every year - Christmas sneaks up on me!

I love this time of year but I do wish it wasn't so busy.  In the desire to see our loved ones and celebrate the holiday (as well as December birthdays!), it can get a little hectic and stressful.

This holiday season has luckily been pretty low-stress for me so far... our decorations are up, my cards are mailed, I have my shopping done, and this week I've even been able to fit in some baking.

If I can just finish my wrapping, I'll be in good shape!

But that leaves little time for blogging.  When I'm not working, it seems I'm either busy around the house, or watching the movie Frozen for the umpteenth time with the Mini.  (I know we're a little late on the bandwagon, but she only turned 2 in October - so this is the first time she's had enough of an attention span to watch even part of a movie.  Be careful what you wish for, by the way.  Saturday we watched it 3 times in a row!)

So anyway, I actually made this yummy salsa for Thanksgiving... but 'tis still the season for cranberries!  This comes together quickly, and would be a festive addition to your holiday appetizer table.

Feel free to experiment with the amount of sugar and jalapeno in the recipe.  I would start out with less and add more if necessary, to suit your taste. If you like spicy, you might consider more than the two jalapenos.

More importantly - I wish you and your families a wonderful holiday and a happy, healthy 2015!

Cranberry Salsa

• 1 12-oz. pkg. fresh cranberries
• 1/3 C. sugar (or, to taste)
• 1 bunch green onions
• 1/2 C. packed cilantro leaves
• 2 fresh jalapenos, stemmed & seeded
• Juice of 1 lime
• 1/4 t. kosher salt

Combine all ingredients in food processor, and pulse until coarsely chopped. For best results, refrigerate overnight or at least 3 hours before serving.

Slightly Adapted from Recipe of Unknown Source

(Flourless) Peanut Butter Blossoms

Sometimes, you think you know a person.

Seven years ago in October, I met Mr. Vittles.  Five years ago (from almost the same day) I married him.

Two days ago... I found out his favorite cookie.

Friday I had gotten a flourless peanut butter blossom recipe from someone at work, but it had a few ingredients I was unsure of.  So I did a quick internet search and found a recipe that had only peanut butter, sugar, egg, and vanilla in the dough.

I was still a little skeptical that it would make a good cookie, but it looked so easy it was worth a potential fail.  Especially when I took into consideration the only person I'd be disappointing is myself. 

Or so I thought.

When I took them out of the oven Friday night, Mr. Vittles asked "Are those gluten-free?"  

"Ummm... yes, duh, I'm eating them."

But apparently his actual question was whether or not the original peanut butter blossom recipe is gluten-free.  I said that I didn't think so, but I honestly didn't know - I hadn't made them in years.  I thought maybe my mother-in-law would know, because she usually makes them at Christmas.

That's when he said "Yeah I know. Those are my favorite cookies."

Wha-what?

All this time I had thought his favorite cookies were scotcheroos, a chocolate & butterscotch crispy rice cookie that his grandmother makes.  But apparently I was wrong.  Peanut butter blossoms take the #1 spot on his cookie list.

Who knew???

Then I figured these would be a huge disappointment to a Blossom Connoisseur such as himself.  The first pan I made wasn't even rolled in sugar, and he loooves his treats sweet.  So I tried to redeem the second pan by rolling them in coarse sugar.  

Much to my surprise, he said they were more peanut-buttery than his mom's, but still really good.  Success!

On another note... I would like to dedicate this post to my mom, who would have been 60 years old today.  

We just celebrated my dad's upcoming 60th birthday with a fabulous surprise party, and I only wish that she was here to celebrate as well.

She is the one who fostered my love of baking and creating, and I know she would love the idea of this blog.  

Mom, I miss you every day, and thank you for everything.  I would not be the person I am today were it not for you.  I hope you are somewhere having a huge piece of cake that's as delicious as all the treats you baked for us over the years.  Pssst... I love you!

(Flourless) Peanut Butter Blossoms

• 1 cup smooth peanut butter (I used Jif's Natural creamy peanut butter)
• 1/2 cup packed light brown sugar 
• 1 egg
• 1/2 teaspoon vanilla extract
• 14 Hershey's milk chocolate kisses
• Extra sugar, for rolling (optional)

Preheat oven to 350 degrees F. Unwrap chocolate kisses, and set aside.  Line a baking sheet with nonstick foil or parchment paper, and set aside as well.

In a medium bowl, combine peanut butter, brown sugar, egg, and vanilla.  Stir until well-combined.  If rolling balls in sugar, place some in a shallow dish.  Wet hands until damp, then roll about 1 Tablespoon of dough into a ball.  Roll in sugar (if using) and place balls onto prepared baking sheet at least an inch apart. 

Bake 10-12 minutes until set and lightly browned (although dough will still be soft).  After removing from oven, press a chocolate kiss into the center of each cookie.  Let cool on baking sheet for 5-10 minutes, before transferring to wire rack to cool completely.

Makes 14 cookies.  Recipe slightly adapted from nutritiouseats.com 

Cranberry Sangria

This year I thought I was really on top of things, and then it happened.

Christmas totally snuck up on me!

I don't know if it was because Thanksgiving was so late, but I feel like it is way too soon for the holiday to be upon us.  How is it only 3 days away?

I'm thinking this whole working thing is really starting to get in the way of my personal life.  Too bad I only have, oh, about 40 more years to go.

Speaking of work, last weekend I hosted a brunch with my girlfriends from my first job out of college.  Hard to believe that was almost 9 years ago already!  We try to get together at least once a year around the holidays, and if possible once in the summer.

The weather was, shall we say festive... a pretty dusting of snow, that held off enough to allow for their safe travel from New York and North Jersey.  We enjoyed a nice spread of coffee cake, pumpkin muffins, quiche, maple-coated bacon, and chopped greek salad.  Not to mention cranberry sangria.

I'm not a big drinker but I am usually a sucker for  a good margarita, and a good glass of sangria.  I like that this one had cranberry for the holiday.  Not too sweet or heavy, but it will still put a little jingle in your bells.

I totally could have used a glass (or three) of this a few weeks ago, when I was trying to get a photo of Mini for our family Christmas card.

This child does not sit still - not for one second.  True definition of "Ants in the Pants."

I need one of those high-speed cameras just to have a prayer of getting a shot that is not a complete blur.

Somehow I managed to capture a few gems - but it certainly wasn't easy!

In any event, amidst all the craziness that often accompanies this season, I hope you can take some time to relax (preferably, with a glass of cranberry sangria.)  Whatever you do - please, please, please just enjoy your holidays!!

Cranberry Sangria

• 1 bottle (750mL) dry red wine
• 1 C. cranberry juice
• 1 C. orange juice
• 1/4 C. brandy
• 1/3 C. Triple Sec
• 1 orange, thinly sliced
• 1 lime, thinly sliced
• 1/3 C. fresh cranberries, some crushed

Combine all liquid ingredients in a large glass pitcher.  Add fruit.  Chill 2-8 hours before serving.

Recipe Adapted from the Editors of Publications International, Ltd..  "Cranberry Sangría"  31 August 2006.  HowStuffWorks.com.

Cranberry Spice Infused Vodka

Ok so how is it nearly Christmas already?

I know I always say how time is flying, but seriously... nothing makes the time go faster than taking care of a baby!

Which is kind of funny considering every day is like Groundhog Day.  Basically they sleep, eat, poop, repeat... and inevitably your day is centered around that.  Nothing new to the moms out there, but to anyone who doesn't have kids yet - yes, it's really true.  Of course there is some slight variation, but essentially every day is the same.

The first few weeks are SUPER rough (or at least they were for me) and you think "Oh I'm home from work, I should be doing so much stuff."  And then you do none of that stuff, because it's amazing how time consuming sleeping, eating, pooping & repeating can actually be!

However, life is starting to mellow out in the Vittles household and before I know it, I'll be back to work.  And probably crying that I won't see my little monkey all day... and that she's growing up & changing so fast. (Yes I know she's only 8 weeksold,  but when it's YOUR baby they really do change incredibly quickly).

Speaking of Miss Mara.... I do have to take a moment to brag about how stinkin' cute she is. Check out a few of her professional pictures I mentioned last post (by Sarah Fuller, of Purple Circle Photography):

2012 Sarah Fuller

2012 Sarah Fuller

2012 Sarah Fuller

FYI, my mother-in-law knit her that fabulous stocking (may as well brag about that, too, while I'm at it!)  And yes... it is actually big enough for her to fit in.  Santa will have his work cut out for him filling that bad boy!  Thanks Gigi :)

In any case... since things are calming down, I've had a chance to make some of my homemade gifts for friends & family.  My favorite this year is this Cranberry Spice Infused Vodka.

I'm not much of a drinker, but I'm still kind of a sucker for all those flavored liquors that seem to be cropping up at the store.  At Thanksgiving I saw a pumpkin spice liqueur that I wished I could drink (and now I could, but let's face it, Pumpkin Spice is spent til next year).

So when I saw an idea in Country Living magazine for infused vodka, I started searching for other interesting recipes.  I came across one for the Cranberry Spice on About.com, and changed it slightly to suit the containers I bought.  (If you're wondering, I bought 16 oz. swingtop glass 'flask' bottles, and made labels on my computer - the below recipe was enough to fill two bottles.)

Super fun for the holidays!


Cranberry Spice Infused Vodka

• 32 oz. vodka
• 1 1/2 C. fresh cranberries
• 8 whole cloves
• 1 whole nutmeg, cracked
• 1 whole vanilla bean, cut in half
• 1 1/2 sticks cinnamon, cracked
• 9 whole allspice berries, cracked

Place cranberries & spices in the bottom of a large pitcher or container (I used a large, widemouth mason jar with a lid) and pour vodka over them. Cover & let steep 3 days, then strain & discard berries/spices.  Place liquor in decorative containers, if desired.

Recipe Adapted from About.com

Red & Green Striped Sugar Cookies (and a Giveaway!)

Is it seriously December already?

Time is flying, I can't believe my little munchkin is almost 6 weeks old & I feel like she has already changed so much!

Living up to her nickname of Mini Smalls, so far she takes after her mommy in a few regards.  For one, she likes her sleep.  (Sadly, she enjoys sleeping in the day a little more than the night, but hey it's a work in progress).  

Two, she loves to eat!  She was a peanut at birth but now (as my brother-in-law would say) she's getting her 'man weight.'  At her 4-week checkup, she was up to 9 pounds and 21 inches.  The pediatrician actually told us we can't let her eat so much at each feeding- ha!  When she's awake, all she wants to do is eat and even when she's asleep you can tell by her mouth movements she's dreaming about eating.

Ugh, truly a girl after my own heart.

Now if only she could have solid foods, I bet she would LOVE these sugar cookies with her milk.  (Santa would probably love them too.  Just sayin'.) 

Which brings me to my next point - I am excited to introduce my second promised guest, Amy of Yummi Yogi   We have actually never met in person, but she is a friend of a friend of a friend (!) who contacted me a couple months ago about doing a giveaway on V&B.

Yummi Yogi is company that makes cookie cutters in the shape of yoga poses - so cute, right?

Call me a nerd, but to me this is one of the coolest things about blogging.  You get to 'meet' so many amazing & interesting people that you might not have otherwise come in contact with!

Anyway, not only was Amy kind enough to giveaway of one of her designs to a lucky V&B reader, she also shared her recipe for these super fun striped sugar cookies AND a peek into her life via the interview below.  

Please check out her online shop for any yoga (and baking!) lovers on your Christmas gift list.  Or maybe for yourself... don't be shy now ;)

To enter the cookie cutter giveaway-- now through December 16, 2012, just leave a comment on this post telling me your favorite holiday recipe or tradition.  I will randomly choose a winning comment, and that person will receive one of Amy's adorable cookie cutters!  Easy peasy! (Please  just make sure there's a way for me to contact you in your comment in the event you are the winner.)

Interview with Amy from Yummi Yogi

Please tell us a little bit about your family and the area where you live.

I have a beautiful new 10 month old baby girl, Elle Ruby and I married my soul mate, Dennis but I call him Dube (Doobie) which is our last name. (long time nick name for him) We reside along the coast of NJ. I love our area and to be able to see the water everyday if we choose to is so refreshing. Especially in the summer for beach yoga :)

How did you get started doing yoga, and how long have you been practicing?

I started yoga over 5 years ago searching for more activities to do after the company I was working for closed down. I was familiar with yoga from my childhood friends growing up but never practiced when I was younger. I thought I would try different classes at my club/gym and after I walked into my first yoga class I never stopped! 

What do you enjoy most about the hobby?

I feel very connected to yoga and love how it encompasses your mind and body off the mat as well. It is challenging which I like and it helps me stay focused. There’s always something new to learn that is why it is called a practice, it will never be perfect and I love that. You can express yourself on the matt and let your mind go which is not easy for a lot of people to do. I wish everyone can experience it. And I’ve met some really amazing people through yoga.

What were some of the things that were most important to you to include in your business model? 

I not only want to reach yoga studios with this product but to be able to grow the business into health food markets as I really enjoy the life style of healthy eating/living and also to children. Both through kids yoga schools/groups etc., and also with kids eating healthy, very important to me!

I am also interested in helping my retailers grow their business. So I provide a free marketing service to them. I try to provide merchandising ideas for selling the cutters and also help promote their business events etc., through my platform of social media. I am a small business and hope to help other small business grow too. 

What advice would you give to someone interested in starting their own business?

That it is possible! I believe organization is a key factor to being successful. Take your time, think everything through and go for it! If you have a true passion for something you won’t mind putting the time and energy into your business because it is so rewarding.

What are some of the biggest challenges of being a business owner?  Most rewarding aspects?

For me at this stage in my career, it is the time management now that I am also a mom and have my own business. I have a strong support system with my family that I am grateful for but it is very challenging! I love what I do and I also love being a mom :)

The reward from a business aspect is that I am proud of myself that I have come this far and that I am positive about what the future holds for Yummi Yogi. Each day I grow and learn more and more. I love that the customers & followers really respond positively to what I am doing which makes me happy as well. I also love that I can be creative with the cookies and also from the marketing perspective too. I do every part of my business from designing the cutters, assembling the cutters, to slapping on the shipping labels and also marketing my business and creating the website.

How did you become interested in cooking/baking, and which do you prefer?

I love to cook and explore all types of styles. My favorite is Indian. I don’t eat meat but do eat fish on occasion. Baking is something that I have grown up with especially during the holidays, it is tradition to make a plethora of cookies and give them away as gifts. I like to bake because I can be creative in a visual way with decorating etc., however cooking is being creative with your ingredients which is fun too!

Where do you like to go to find inspiration on recipes and different ways to use your products?

I love to see what others are coming up with in the kitchen. For cooking I usually take bits and pieces of different recipes and mold them into my own. For baking, I don’t always look at baking recipes but just seasonal inspirations and then try to incorporate it into using the cookie cutters, like the corn bread and chilli for example. I love pinterest and food blogs for ideas too.

What are some of your family’s favorite holiday traditions & foods?

I grew up with both my parents having polish parents so there was a lot of pierogies and cabbage! At Easter we always would dye eggs and before our Easter Brunch everyone at the table would take a decorated egg out of the basket and usually one of the kids starts by turning to their neighbor and “bang” eggs. Who’s ever egg got cracked loses that round. And it continues around until there is a winner or crackless egg :) We still do this today. 

Christmas was all about the cookies! From Kruscyki’s to anise cookies to name a few.

I hope to carry on my family traditions and also create a few new ones of our own too. I think it’s important for the kids to have that and now as an adult I really appreciate it. 

Thank you to Amy for sharing her story & talent with us!  Now... get to commenting so you can win one of these cuties for yourself!

Striped Sugar Cookies

• 1 lb butter, at room temperature
• 1 1/3 C. sugar
• 5 C. sifted flour
• 2 t. vanilla
• 2 eggs
• red & green food coloring

Cream butter and sugar together.  Add eggs one at a time, then vanilla & mix well.  On low speed, add one cup of flour at a time & mix until incorporated.

Divide dough in half and place into 2 bowls.  Mix green food coloring into one bowl to desired shade.  Mix  red food coloring into other bowl to desired shade.  Wrap each ball of dough in plastic and flatten with a rolling pin.  Refrigerate for 2 hours, then preheat oven to 350 degrees F.

Place a new piece of saran wrap on a flat surface.Cut a 1”x 6” strip of red dough and place on the new piece of saran wrap. Repeat with green dough and place green strip next to red strip. Continue this process until there is enough dough to fit a Yummi Yogi™ cookie cutter. (Approx. 5” x 5”).  Gently roll dough again to join strips, then place dough in freezer 5 minutes.

Cut dough with cookie cutter and transfer to a greased cookie sheet or a non-stick baking mat. Gently press dough out of cookie cutter onto sheet and bake in preheated oven 10-14 minutes.  Cool briefly on sheets, then transfer to wire racks to cool completely.   

Family Recipe & Cookie Photos Courtesy of Amy Dube, Yummi Yogi™

*Note:  I did not receive any compensation for this post, only one product to give away.  All opinions are my own.

Gingerbread Coffee Creamer

Did everyone have a nice holiday?

I certainly did.  It was busy but lots of fun.

Last Friday we went up to visit my aunt Jody and her family.  Then Christmas Eve was spent with my dad & stepmom.

We went to her brother's house for Christmas Eve, where Pappy Vittles battled my little cousin Michelle in a vicious game of... tops?

My dad nicknamed his The Wild Weasel.

They also decided to bet on the game, and after so many "double or nothings," Michelle was in the hole about $10K - until she finally managed to beat The Wild Weasel and zero out her debts.

(Thank goodness for that.  She might have had to tap into her college fund before the end of the night!)

Then we spent Christmas Day with my in-laws, and ate a delicious roast beef dinner at Nana Vittles' house.

The highlights of my day included receiving The Booty Pop from my brother-in-law (in retaliation for giving him fart-filtering underwear last year) and winning the family beer pong tournament with Mr. Vittles on Christmas night.

You may not recall, but last year's tournament included cat-dancing and wearing fake mustaches... this year we got to wear fake noses also.

I would say a glorious holiday was had by all.

Although, I never thought I would say this, but at this point I'm soooo sick of eating.

My pants are pretty sick of it too.  Mr. Vittles may have to roll me to work next week in the event that I don't fit into my car.

But there's still time to enjoy the holiday flavor of gingerbread ... and without having to consume a single cookie.

If you're like me, coffee is a must, so why not make it festive?

Do it while you still can, before you're mentally done with gingerbread until next December.

Happy, healthy 2012 to all!

Gingerbread Coffee Creamer

• 1/2 C. milk
• 1/2 C. heavy cream
• 2 T. molasses
• 1/2 t. ground ginger
• 1/2 t. ground cinnamon
• 1/4 t. cloves
• 1 t. vanilla extract

Whisk together milk, cream, molasses, ginger, cinnamon, and cloves in medium saucepan over medium heat.  When mixture begins to steam, remove from heat.  Stir in vanilla extract.  Strain mixture through a fine mesh sieve and store in refrigerator, up to 10 days.  Makes about 1 cup.

Adapted from Deliciously Organic 

Italian Knot Cookies

I wanted to share with you one of my favorite cookies in the whole wide world.

Yaya Vittles, my paternal grandmother, always has these at the holidays.  Either she makes them herself, or her friends do and bring them over.

However, trying to get the correct recipe out of my grandmother proved to be quite a task.

Years ago, I asked her for it, and she somehow ended up writing half the correct amount of sugar, and forgot the oven temperature.  Needless to say, they came out awful, and I ended up losing the recipe anyway.

Then a few years later, I asked her for it again, and that attempt left out the baking time and the eggs.  

Ummm... yeah.  Not so helpful.  

So then I ended up getting a much more reliable recipe from my mom's side - supposedly this one came from my great-grandmother's family, who was from Italy.  

my great-grandmother (who I called 'Gigi')

(But these days you can find similar recipes all over the internet - it's very popular with Italian Americans.  My brother-in-law's girlfriend Kristen was making them too today, with her family's recipe.)

In any case, they're similar to the ricotta cookies Mr. Vittles loves, but these have anise extract in them. 

Wait, though, before I completely lose you here - let me tell you that I do not typically like anise.  Or licorice, or anything like it.

But in this case, it gives these cookies a subtle, anisette-like flavor that (I think) is awesome.

I know it's kind of an acquired taste though, so I'll usually put half anise & half vanilla extract.  Feel free to do that if you're unsure.  

You can also use all lemon extract, if you like?

Personally, I think they're best with anise, but then again that's how I grew up with them :)  Totally up to you!

Italian Knot Cookies

Cookies:

• 3 C. flour
• 1/2 t. baking soda
• 1 T. baking powder
• 1/2 C. (1 stick) butter
• 1/2 C. sugar
• 3 eggs
• 2 t. pure anise extract 

Icing:

• 1 1/2 C. powdered sugar
• 4-5 T. milk (first try 4, then add a little at a time if necessary)
• 1/2 t. anise extract
  

Preheat oven to 400 degrees, and line a baking sheet with nonstick foil or parchment paper.

In a medium bowl, combine flour, baking powder, and baking soda.  Set aside.

In large bowl of a mixer fitted with paddle attachment, beat butter, sugar, eggs, and anise on medium speed until combined (it's ok to have chunks of butter floating in the egg).  

With mixer on low speed, gradually add the flour mixture, scraping sides as necessary.  Increase speed to medium low, and beat until dough forms.

Using a small cookie scoop or tablespoon (for uniformity), scoop balls of dough and roll them into fat ropes.  Holding one end in each hand, place on end over the other and press to adhere, forming crescent, knot-like shapes.  (Alternatively, you can just roll them into balls).  

Place on prepared baking sheet, and bake 8-10 minutes until puffed and bottoms are golden.  Leave 1 minute on the baking sheet, then transfer to a wire rack to cool.  

Once cookies are completely cooled, whisk powdered sugar with milk and anise until smooth.  Icing should be somewhat runny.  Dip tops of cookies into icing, and then decorate with colored nonpareils if desired.  Put back on rack to let icing dry.  Store cookies in airtight container.  Makes about 3 dozen

Family Recipe

Red Velvet Fudge

So how is it that the month of December could have 31 days, yet it seems there is not nearly enough time to fit everything in that you want to do?

Ugh.

This seems to happen to me every year.

For my latest trick....I have been up all night baking cookies and cupcakes, and making tomato sauce and meatballs, because we have five people coming over tomorrow night.

Er... make that tonight.

Since it's currently 1:45AM.

Ack!

And between now & 6PM I still have to clean my house, cook a meal, frost cupcakes, make an appetizer, and somehow help my dad do some Christmas shopping.

Oh, AND make myself somewhat presentable for our company.

But you know what the cure is for feeling overwhelmed?


Red Velvet Fudge.


Red Velvet Fudge

• 1 1/4 C. white chocolate chips
• 1 T. semi-sweet chocolate chips 
• 1/4 t. baking soda
• pinch salt
• 3/4 C. sweetened condensed milk
• 1/2 t. vanilla extract
• 1 t. red food coloring
• 1 t. cocoa powder
  

Line an 8" rectangular loaf pan with foil, allowing excess to hang over edges. Grease foil with non-stick cooking spray, and set pan aside.

In large, microwave-safe bowl, mix chips with baking soda and salt until evenly distributed.  Stir in sweetened condensed milk.  Microwave in 30-second intervals, stirring after each, until chips are melted and mixture is smooth.

Add vanilla, red food coloring, & cocoa and stir well to combine.  Quickly pour fudge into prepared pan, and spread in even layer with spatula.

Refrigerate at least 2 hours, until set, and remove fudge from pan using foil.  Cut into squares, and store leftovers in airtight container in refrigerator.

Original Recipe


**Update 12/24/12: Due to the number of comments that this fudge won't set, I recently made it again following the directions above; it came out fine.  Please note that the consistency of this fudge is softer than the traditional type that requires a candy thermometer - that being said, it should not come out like "goo" or "a dip."  So please make sure you are using the correct ingredients (sweetened condensed milk NOT evaporated milk) as well as the correct ingredient amounts (1 AND 1/4 cups of white chocolate chips; T is tablespoon and t is teaspoon). If this does not set for you, something went wrong.