dessert

White Chocolate, Cranberry, and Macadamia Nut Oatmeal Cookies

White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies - A Thought For Food
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I spent most of last week stuck inside.  Temperatures were in the single digits (with windchills below zero) and a snowstorm struck us on Thursday, which meant my time outside was limited to short walks around the block with Maki. I used the opportunity to get lots of cooking done, and I did something I do maybe a couple of times a year: I baked cookies. I've meant to share a recipe for oatmeal cookies for a while now, but I kept putting it aside. These are perfectly crisp on the outside, with nice chew on the inside (the key is not over-baking them). Of course, once you bake cookies, you have to find something to do with them. They couldn't all stay in the house. The great thing about living in the 'burbs is having neighbors to distribute treats to. So, that's where the majority of them went, and Eric and I enjoyed the rest with our nightly carafe of tea. 

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White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies from A Thought For Food - www.athoughtforfood.net
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White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies from A Thought For Food - www.athoughtforfood.net
White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies from A Thought For Food - www.athoughtforfood.net
White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies from A Thought For Food - www.athoughtforfood.net
White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies from A Thought For Food - www.athoughtforfood.net

White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies

Yield: Approx. 24 cookies
Special Tools:  Stand mixer (or hand mixer), cookie sheet

Ingredients:
2 cups all-purpose flour
2 heaping cups rolled oats
1 cup sugar
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 sticks butter (room temperature)
2 eggs
2 teaspoons vanilla extract
1/2 cup white chocolate chips
1/2 cup sweetened dried cranberries
1/4 cup chopped macadamia nuts

Directions:
In a large mixing bowl, whisk together the flour, oats, sugar, brown sugar, salt, baking soda, and baking powder in a bowl. In the bowl of a stand mixer, add the butter and beat until smooth. With the mixer on its lowest setting, slowly add dry ingredients to the bowl. Mixture should be crumbly but start to come together. Beat in eggs and vanilla and mix until fully incorporated. Stir in white chocolate chips, dried cranberries, and macadamia nuts. 

Transfer the dough to the fridge and chill for 30 minutes. 

Meanwhile, preheat the oven to 350°F. Drop the dough onto baking sheets in 1.5 to 2 tablespoon scoops, leaving 2 inches of room between them.   Bake for 10-12 minutes, until the edges are golden and the cookies have set. Remove from oven and let cookies cool on the sheets for another 5 minutes. Transfer cookies to wire racks to finish cooling.  

White Chocolate, Cranberry and Macadamia Nut Oatmeal Cookies - A Thought For Food

Sweetened Whipped Ricotta with Berries and Tarragon

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When I was coming up with this summer dessert, it was 90 degrees and unbearably humid. I wanted something that didn't involve heat; not even the grill (going outside wasn't an option). Just the thought of turning on the oven made me sweat. But, of course, by the time I finally got around to preparing it, the temperature had dropped 30 degrees and, not long after, the rain came. Go figure! I have no doubt that the heat and humidity will return... and now I'll be prepared. 

No-fuss desserts are my jam and this one is about as no-fuss as you can get (though you'll definitely impress dinner guests with the presentation). Ricotta is blended with a bit of maple syrup, vanilla, and lemon zest, until light and creamy. Top with a mix of your favorite berries and herbs (I went with tarragon for its vanilla notes, but mint or basil would also work nicely). You can go traditional with your choice of fruit, or you can get a bit more playful. I like contrasting flavors, so I paired the deeper, sweeter blackberries and blueberries with tart raspberries and currants. The gooseberries (aka ground cherries, husk cherries) may be harder to find, but if you can get your hands on some, they not only look great, but they have a subtle sweetness (a blend of cherry and pineapple) that make them the perfect addition to your fruit salad.  

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SWEETENED WHIPPED RICOTTA TOPPED WITH BERRIES AND TARRAGON

SERVINGS
Serves 4-6

INGREDIENTS
2 cups whole milk ricotta
1/4 cup maple syrup
1/2 teaspoon vanilla extract
Zest of half a lemon
1/4 teaspoon salt
4 cups mixed berries (I used blackberries, raspberries, blueberries, gooseberries, and currants)
2 teaspoons chopped fresh tarragon leaves

DIRECTIONS
1. Place the ricotta, maple syrups, vanilla extract, lemon zest and salt into the bowl of a food processor (alternatively, you can use an immersion blender). Blend until smooth. 

2. Spread the ricotta out onto a platter or board. Top with berries and garnish with a sprinkle of tarragon leaves. 

3. Spoon berries and ricotta into bowls. 

Balsamic Roasted Strawberry Sauce

Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce
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BalsamicStrawberriesTrio2

Until now, it hadn't quite hit me that Eric and I had bought a house.  There were a lot of questions that we'd been waiting answers on... like when exactly we'd be closing. Which then left a lot of other things open. Would we be able to refinish the floors before we moved in?  Would we be able to paint rooms? And when the heck would we even be moving? But now a lot of these questions have been answered and we can officially get excited about the move.  Currently, I'm not that stressed about the process. Yes, I know there's a lot of work to be done. But we're in a good place with packing and, for now, we're basking in the joy of knowing that in just a little over a month, we will be home.

It's hard to express how important this move is for us. We've been wanting to purchase a place for a long time. But, more importantly, we've wanted to live in a place where we felt comfortable. Living in South Boston has a lot of benefits, but it never felt like a place where Eric and I could be ourselves. We're looking forward to becoming a part of our new town's community; to embrace all it has to offer. And I think we both agree we'll be welcome with open, loving arms.

Last week, we got our first container of Florida-grown strawberries in our farm share box and while maybe I should have just let them be, I was too excited. Roasting the berries doesn't take a way from their flavor, but, instead, deepens it. Their tartness shines through the balsamic reduction. Including ice cream just brings the dessert together. And who ever passes up on a chance to eat ice cream?  Not this guy.

Balsamic Roasted Strawberry Sauce
Balsamic Roasted Strawberry Sauce

Balsamic Roasted Strawberry Sauce

Yield 4 servings

Ingredients

2 pints of strawberries, hulled and cut in half
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 cup balsamic vinegar

Ice cream (or, if having for breakfast, plain yogurt)

Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Whisk together the balsamic vinegar, brown sugar and vanilla. In a bowl, pour 1/4 of the liquid of the strawberries and toss to coat. Spread onto the baking sheet in an even layer and roast for 12 minutes.

3. Meanwhile, transfer remaining liquid into a small saucepan and set over high heat. Once it reaches a boil, cook until liquid has reduced in half and is a syrupy consistency.

4. Remove strawberries from the oven and transfer to a bowl. Pour balsamic reduction over strawberries and toss to coat.

5. Scoop ice cream into bowls and top with sauce.