Tag Archives: food

Everyone’s Favorite Cookies!

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I posted this on The Big Piece of Cake yesterday. It’s a re-post from previous years that I always bring back around the holidays. These cookies have become somewhat legendary in my tiny corner of the world and I’m more than happy to share the magic. Make sure to see below for a update.

A long time ago, my friend Nancy and I offered to make desserts for a holiday party we were attending. She suggested that we use a cookie recipe she got from the Italian grandmother of one of her childhood friends.

We made the cookies, and then life as I knew it changed forever (as far as cookies go, that is).

We continued to make these cookies every holiday season after that. Even now that we’ve lived in different states for many years (and for a while on different coasts), we still maintain this holiday cookie baking tradition. As far as we know, the cookies don’t even have an official name. We call them Italian Christmas Cookies – but that’s not really accurate. They are not supposed to be holiday specific – we just choose to reserve them for holiday baking.

The cookies have become famous among people that know us and know of us (and are usually referred to as “the cookies”). And the coveted recipe has been gladly provided to anyone who requests it. We are also famous for our generosity.

I mentioned these cookies recently in one of my posts and wasn’t surprised to receive requests for the recipe. Instead of e-mailing it out upon request, I thought I’d just post it on my blog. So in honor of the season of giving, I’m giving you…the gift…of Italian Christmas cookies. I know! Last week it was Redneck Neighbor, this week it’s cookies, every week it’s December giveaways… What can I say? I’m a giver.

But back to those cookies…

Italian Ricotta Cookies

Preheat oven to 350 degrees

Combine the following in a bowl (in order):

1 stick (8 tbs) and 1 tbs butter
*Note: Cream butter before adding other ingredients.

1 cup ricotta cheese

1 tsp vanilla

1 egg

1 cup sugar

2 cups flour

½ tsp salt

½ tsp baking soda


Arrange tsp size drops on cookie sheets (space 2 inches apart)


Bake for about 10 minutes
*Notes: The original recipe states 15 minutes. But it came from an old Italian lady who was probably working with a 1950s oven, so I doubt more than 10 minutes is necessary. I’ve found that my cookies are done in 6-8 minutes. They can burn easily so make sure to check them early. Since all ovens are different, I suggest doing a test batch of a few cookies the first time you try the recipe. They should remain pale on top but will be firmer to the touch when done. If you notice them browning a little – they are definitely done.

Makes approximately 48 2-inch cookies


Icing (optional – but HIGHLY recommended)

Warm 1 tbs and 1 tsp of skim milk in a sauce pan

Add 1 cup of confectioners sugar and ¼ tsp vanilla



Once the mixture has thinned (should be thin enough to drizzle over cookies), it is ready to use.


*Notes on icing: This icing dries very quickly, so you have to use it immediately. I’ve had the best results when I’ve kept the saucepan over a very low heat and held cookies over the pan to ice them.


Just watch your fingers. Molten sugar can give you a nasty burn. Also try to be exact about the measurements – whenever I add a little extra milk, the results are disastrous. If it’s too thin it won’t dry. Finally – I usually make a double batch of icing for each single batch of cookies. I’ve never been able to stretch the original icing recipe enough to ice all 48 cookies.



Enjoy!

UPDATE: I attempted to make these on Sunday and something went horribly wrong. They were flat-ish and tasted a little salty. Not bad necessarily – but definitely not right! Since I followed the directions carefully, I knew I didn’t confuse ingredients or amounts. But then I remembered that I had a similar experience with some buttermilk biscuits I tried to make a couple of weeks ago (disclaimer: this all makes me sound like some expert baker – but the biscuits are super easy to make – I should blog about them…) With a little deduction through comparing common ingredients, I’ve decided that I need new baking soda (apparently it doesn’t last for fifty years – who knew!?) So if you have anything like this happen while attempting the recipe above, check your baking soda expiration date!

Party Lines

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With holiday party season approaching, I wonder if it’s time to attempt entertaining again… I think the last real party we had was when the twins were newborns and portable. Once we had more than one toddler in the house, party planning fell off our radar.

The House Beautiful, “101 Party Do’s and Don’ts” feature was quite the inspiration as it made me think about my own personal rules. I thought I’d post some of my favorites (a selection based on genius and/or entertainment value) as well as a few tips of my own. Let me know what you think!

Tips from the Experts:


Don’t use plastic.
– Jennifer Rubell, Artist/Writer

Don’t try a new recipe at a party.
– Tricia Foley, Designer/Writer

Let guests make their own cocktails. I have a few favorite recipes on cards, and all the ingredients on hand. People mix and shake and think it’s super fun.
– Paul Lowe, Food/Prop Stylist

The perfect number for a dinner party is six to eight. You want festive conversation, but not so many people that the conversations are always split up.
-Sarah Kate Gillingham-Ryan, thekitchen.com by Apartment Therapy

Keep hors d’oeuvres to one bite. No one wants to talk or kiss with a mouthful.
– Larry Laslo, Designer


Always, always make introductions. If you’re going to make a guest feel alienated, why invite them?
– Jessica Nell Graves, thelovelist.net

Always start with an empty dishwasher.
– Chesie Breen, Founder, clovermag.com

Seat guests next to someone they know and someone they’d enjoy meeting.
– Alex Papachristidis, Designer

People with big personalities are best in the center of the table. They can help carry on the conversation from that place.
– Michael S. Smith, Designer

Not everyone drinks alcohol. Have fresh squeezed juices and other delicious choices so you can mix a mocktail or two.
– Preston Bailey, Event Designer


Never use paper napkins.
– Judi Roaman, Shop Owner

Don’t expect guests to seat themselves – it’s your dining room, not Southwest Airlines. Placement is key to great conversations and something you don’t leave to chance.
– Madeline Stuart, Designer

Separate couples when seating a dinner.
– Monique Lhuillier, Fashion Designer

If you are having an elaborate dinner, then keep your hors d’oeuvres simple. And if you are planning an easy dinner, make your hors d’oeuvres a little fancier.
– Madeline Weinrib, Textile Designer

Glamorous informality is the name of the game. Dress up, even if you are serving hot dogs!
– Simon Doonan, Creative Director, Barney’s New York

Switch lamp bulbs to pale pinks, which make everyone look great.
– Karen Bussen, Event Planner

Don’t be stingy with your food and beverages. Like my old Italian grandma used to say, “I’d rather have lots of leftovers than have someone leave my party hungry.”
Frank Fontana, Designer/TV Personality


Serve an amazing dessert. Even the worst main course will be forgotten if it’s followed by a spectacular dessert. Extra points for making it yourself.
Michael Devine, Shop Owner/Textile Designer

Ever notice how guests love to gather in the kitchen? To disperse a crowd, place a bar somewhere in the corner of your living room and rearrange furniture to create a few conversation spots.
Cassandra Lavelle, Interior/Event Designer

My Tips:

Do your hair and make up early, and then touch up in the hour before the party starts. Don’t worry if you’re a little shiny from the rush of getting ready. That’s easily fixed and looks better than the five-minute hair and make up job you’ll end up with in the inevitable Eleventh Hour scramble.

Keep veggie platters small, interesting and easy to eat. They always languish next to the more exciting displays. Ranch dip that came with the platter is never as good as something like hummus and raw broccoli scares people with it’s tendency to get stuck in teeth.

Good food and a fun host will always outshine the little mistakes and omissions. If you are having a good time then so will your guests regardless of the behind the scenes tragedies.

Your Tips? (feel free to add as comments)


*All images from Martha Stewart and Nesting Newbies.

Never leave me alone with a cake.

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On Monday, we went to our neighbors’ house for dinner and I thought I’d bring a cake. Now – I’ve made cakes before, but I definitely don’t have it down to a science. I’ve had my share of disasters.

But this was quite possibly my WORST one. It literally split down the middle as I was frosting it. It started with a peace sign of a crack creating three distinct wedges. My first thought was so fill the fissures with chocolate chips…really embrace peace…and chocolate.

But there was no saving that poor cake. And there was no serving it either. It was just a complete FAIL.

But on the upside – I got to enjoy it at home for three days. Yes – you read that correctly. Monday afternoon through Wednesday afternoon, I ate A LOT of cake.

I love cake – and I can probably eat anyone under the table. Picture Karen Allen drinking shots in Raiders of the Lost Ark. That’s me. With cake.

So of course I love these.


Aren’t they darling? Sugarbloom bakery sells these tall cupcakes that can be sliced. A much neater method of sharing, but you’ll have to duke it out with me for the top piece.

I found them on GreatFull Day recently and have been saving the image for a day that I was feeling cake. Or feeling full of cake I guess. And I really am. Full of it. Meaning cake of course.

Mondrian Cake

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Anyone who reads my personal blog knows that I LOVE cake. So after reading this on Cry It Out, I decided that I may need to move to San Francisco.At least for the duration of Cake Walk at SFMOMA (Cry It Out writer feature here).

How cool is this?

image from Cry It Out

Chris and I just agreed that if we win the lottery we will be moving to San Francisco.

Smithsonian – I love you, but unless you step it up and start producing art inspired pastry, I may need to defect.