Chocolate Chestnut Christmas Cookies

I know Christmas is over, but we are still in the holiday season. These cookies were just right for this time of year. I saw them on a cooking show a few weeks ago, and I instantly thought, "I have to make those." They looked simple, and so delicious! The only issue I had was finding roasted chestnuts. At some of the grocery stores around me they only have whole raw chestnuts, but I didn't want to go through the hassle of roasting them myself. Finally, after lost of searching online, I found an asian grocery store only a couple miles from me that sells them. If you are having trouble finding roasted chestnuts, look at your closest asian market, they will definitely be there. Just make sure you aren't using water chestnuts, they are NOT the same thing. :)

If you are worried about the flavor of the chestnuts, don't worry about it. I have never had chestnuts before, and that didn't matter because the chocolate is a little more powerful. One tip I would have is to roll out the pie dough thinner than how it is packaged. I just used the dough as is, no rolling out or anything. The filling was a little over powered by dough, so my suggestion would be to make the dough a bit thinner. You will also get a few more cookies as well.

Chocolate Chestnut Christmas Cookies
Giada De Laurentiis at Home

Ingredients:
1 cup steamed or roasted chestnuts, packaged about 6oz (NOT water chestnuts)
1/3 cup sugar
Pinch Kosher salt
2 tablespoons amber rum
2 teaspoons unsweetened cocoa powder
1/4 teaspoon cinnamon
1/4 teaspoons cloves
1/8 teaspoon ground ginger
1/4 cup mini semisweet chocolate chips
3 to 4 refrigerated pie crusts (2 store bought packages) at room temperature
1 large egg, beaten to blend
powdered sugar, for dusting

Directions:

1. Position a rack in the center of the oven and preheat to 425º. Line a rimmed baking sheet with parchment paper.
2. Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves, and ginger. Blend until the filling is almost smooth, scraping down the sides a necessary. Add the chocolate chips and pulse until combined. (This can be made 2 days in advanced.)
3. Working with 1 pie crust at a time, unroll the pie crusts on a work surface and, using a 3-inch round cutter, cut out 10 rounds from each crust. Brush the pastry rounds with the beaten egg to cover. Drop 1 generous teaspoon of the filling into the center of each round. Fold half of the dough over the filling and seal to make a half-circle shape. Brush the top of the dough with the beaten egg. Place on the prepared baking sheet and bake until golden brown and crisp, 15-17 minutes.
4. Transfer to a wire rack and cool to room temperature. Dust with powdered sugar and serve.

Makes approx. 30 or more cookies. 

Pumpkin Chocolate Chip Brownies

So the packing of all of my belongings have begun! In only weeks my husband and I are going cross country to start a whole new chapter in our lives. I am very glad for these extra weeks to pack, because I forgot how much I have accumulated in the last couple years. After college I moved home to my mom's and I thought at that time my belongings had been greatly reduced. Apparently since then I have doubled it. Now that we are moving into a home that is ours, I am trying to only keep the things that really matter. Unfortunately, I am very bad at throwing things away! Everything I have has some kind of memory to it, although there must come a time when they have to go in the garbage or to a thrift store. I am getting better at it though. :)

These brownies were so yummy. Chocolate and pumpkin is a really great combination. They were almost like blondies, but with a great twist in flavor. I will definitely be making these again!

Pumpkin Chocolate Chip Brownies
adapted from penniesonaplatter.com

Ingredients:
1/2 cup pumpkin puree (not pie filing)
1 whole egg
2 egg whites
1 tablespoon canola oil
1 cup flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup packed brown sugar
1/2 cup semisweet chocolate chips

Direction:

1. Preheat oven to 350º. Line an 11x7in pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.
3. In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until throughly combined. Fold in chocolate chips. 
4. Pour into prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick comes out clean. Cool completely before serving. 

Makes about 24 small brownies.

Skinny Baked Jalapeno Poppers

I really suck at this posting thing huh?! I didn't realize how long it's been since I last posted. Now that we are really close to my husband coming home, I stopped working and will be spending all my new free time packing. Hopefully I can also step it up on the postings. :)

I pulled out this recipe when we were gearing up for a football game. We didn't want a huge meal to worry about, only things we could pick up with our fingers and eat while jumping around screaming at the tv. These were great for just that. Plus they are much healthier for you than normal Jalapeno Poppers. No frying. No fatty cream. Just healthy delicious ingredients. I even had a skeptic try them and say they were just as good as the fried version. Now that's a gold star for healthy food!!

Skinny Baked Jalapeno Poppers
adapted from prevention rd

Ingredients:
10 jalapeno peppers, sliced in half lengthwise
5 oz light cream cheese
5 medium scallions, green part only, sliced
2 oz shredded low fat sharp cheddar
1/2 cup egg beaters or egg whites, beaten
3/4 cup panko crumbs
1/8 teaspoon paprika
1/8 teaspoon chili powder
salt and pepper

Directions:

1. Preheat oven to 350º. Cut peppers in half lengthwise and scoop out the seeds and membrane.
2. Combine cream cheese, cheddar, and scallions in a medium bowl.
3. Combine panko, paprika, chili powder, salt and pepper in a shallow bowl.
4. Fill peppers with cheese filling. Dip filled peppers in egg beaters, then into panko mixture, using a spoon to make sure all the seasonal doesn't fall to the bottom of the bowl.
5. Spray a baking sheet with non-stick cooking spray or line with parchment paper. Line up filled peppers on sheet and lightly spray the peppers with a bit of cooking spray.
6. Bake in the oven for about 20-25 minutes, until golden and cheese is melty. Remove from oven and serve immediately. 

Makes 20 poppers.

Nutrition: (per popper) Calories 41, Fat 2.3g, Cholesterol 4mg, Carb 2.8g, Fiber 0.4g; Protein 2.5g

Crispy Baked Buffalo Wings

Tomorrow is Sunday and that means, FOOTBALL!! If you are planning a little gathering of friends, you definitely have to feed them these. I have made wings before, but I could not master the crispy skin when I baked them. Fried wings always gave that crispy skin I wanted, but with tons more calories. Then I found this beautiful method. Taking the time to boil the wings, then broil them is worth it! By seasoning the water, you get a great flavor throughout the meat. Then putting them under the broiler gives them that crispy skin that you could only get by frying...but that was before. No longer do you have to throw your wings in a vat of fatty oil. Just boil and broil. Super simple, and even more delicious!!

I later added a bit of Franks Buffalo Sauce. Great combination of flavors!

You can see the spices from the seasoned water. I think that step is so important, because it doesn't just help get the crispy skin, but gives a full flavor throughout the meat. *Also when broiling make sure to place the oven rack to the second to bottom rung. If the chicken is too close to the broiler you get burnt chicken. You don't want that!

I'm all about the sauce! Who needs ranch dressing or blue cheese when you can just dip it in extra sauce. :)

Crispy Buffalo Wings
adapted from food.com

Ingredients:
2 lbs chicken wings
1 tablespoons chili powder
2 tablespoons red pepper flakes
1 tablespoon salt
1/2 cup Louisiana hot sauce
1/2 cup buffalo sauce (Franks buffalo wing sauce works great)
2 tablespoons unsalted butter

Directions:

1. Fill a large pot half way with water and then add the first 4 ingredients.
2. Bring water mixture to a boil and then boil for 15 minutes.
3. Transfer wings to a baking sheet coated with cooking spray. Place oven rack on second to bottom level. Broil wings for 15 minutes on each side. (For crispier wings, cook longer on each side, maybe 20 minutes per side.)
4. While waiting for wings, combine sauces and butter in a microwave safe dish and cook in microwave for 2 minutes, or until melted. (For thicker sauce, cook longer.)
5. When wings are done, toss them with 3/4 of sauce. Use all or use leftover sauce for dipping. 

Serves 4

Nutrition: (6 wings per servings) Calories 405; Fat 30; Carb 0; Cholesterol 119mg; Protein 30g; Fiber 0

Black and White Pinwheel Cookies

I have had a huge sweet tooth the past few days. Pretty sure I can blame it on the fact that is it almost Halloween and there is candy around every single corner. I also want to make tons of pumpkin bread, cookies, and/or muffins. You know what though? There are times when you have to indulge, otherwise you would feel miserable and unsatisfied. I find myself indulging a lot though. ;) Shh don't tell my calorie budget for the day. 

I realize now I put both powdered and regular sugar out when all you need is powdered! Opps

Dental floss is your friend when slicing soft dough. 

I wasn't expecting the chocolate to puff up like that, but I love the way these came out! So cute, and yummy!

I made these for someone awesome across the ocean! 

Black and White Pinwheel Cookies
adapted from Cooking Light

Ingredients:
Vanilla Dough:
1 1/4 cup all purpose flour
1/8 teaspoon salt
1/2 cup powdered sugar
1/4 cup butter, room temperature
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 tablespoons ice water

Chocolate Dough:
3/4 cup all purpose flour
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 cup powdered sugar
1/4 cup butter, room temperature
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons ice water

Directions:

1. To prepare vanilla dough, combine carefully measured 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough while mixer is on; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4 in. circle on plastic wrap; cover and chill 1 hour or until firm.
2. To prepare chocolate dough, combine carefully measured 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoon ice water over surface of dough while mixer is on; beat until just moist. Press dough into a 4 in. circle on plast ic wrap; cover and chill 1 hour or until firm. 
3. Lay plastic wrap on a damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Roll into 12x8in. rectangle. Do the same with the chocolate dough. Place on top of vanilla dough; roll up tightly starting with a long side. Wrap with plastic wrap and chill until very firm. 
4. Preheat oven to 375º.
5. Using unscented floss, cut the chilled log into 1/2 slices. Place slices on a parchment lined cookie sheet. Bake at 375º for 10 minutes. Cool on pan for 5 minutes, then move to wire racks to cool completely. 

Quick & Healthy Stuffed Crescent Rolls

Today is a perfect fall day. The rain and clouds have come back to the Pacific Northwest and the trees are a beautiful orange and red. Days like this make me want to stay home and not leave. Just grab a steaming cup of apple cider and a book. This recipe is a great leftovers recipe. You could really put just about anything into this. I had some meatballs left over from the Guilt Free Spaghetti and Meatballs dinner I made a few nights before. Then I found a canister of crescent rolls. That was when my hungry mind had to get creative. I thought this would make for a quick and tasty dinner. 

If you don't have leftover meatballs just sitting in your fridge, just do a little digging for anything that looks good. Throw in as much cheese, veggies, deli meat...whatever you want. This is a great quick weeknight dinner or fall day meal when you just don't want to leave the house. :)

These were my chosen ingredients for the filling. I used meatballs I made a few days before and just a few other things I found in my kitchen. You could really use just about anything!

They do make crescent rolls without the seams, but this was all I had. If you get this kind, make sure to pinch the seams shut after you roll it up. 

Stuffed Crescent Rolls

Ingredients:

1 can pre-made crescent rolls

Your choice of filling

Directions:

1. Preheat oven to 375º.
2. Take out crescent rolls keeping two triangles attached, so you have two rectangles. Using a little bit of flour, roll out each rectangle to 1/2in. thick. 
3. Place each rectangle on a lined baking sheet top with your choice of toppings. (I used meatballs, onions, and cheese. You could use ham, turkey, cheese, peppers, etc) Carefully roll dough, pinching together any seams that may break.
4. Bake according to package directions; about 10-11 minutes or until golden brown. Serve hot.

Serves 2

Light Fudgy Brownies

It's starting to get colder outside and I noticed that my shopping habits have also started changing. While I was at the store yesterday I found myself gravitating towards the hot chocolate and pumpkin flavored marshmellows. I swear I had a cup of rich hot chocolate with a couple pumpkin marshmellows melting on top almost every other day last year. Can not wait for those days when it's raining and chilly and I can pull out my book and a mug of steaming hot chocolate! On those kind of days I also enjoy just being in the kitchen and baking up tons of yummy treats. As you can see, I love fall. :)

These little chocolate beauties are great for a quick sweet craving. Very simple and moist. Just make sure to not over bake them, then you will miss out on the fudgy gooey ness!! I could have taken mine out a few minutes earlier, but I still ate them of course. :)

Light Fudgy Brownies

from Cooking Yourself Thin Faster

Ingredients:

1/4 cup unsweetened cocoa powder, plus extra for pan

1/2 teaspoon baking powder

1/3 cup all-purpose flour

3 tablespoons vegetable or canola oil

1/2 cup light brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

Directions:

1. Preheat over 350º.
2. Lightly spray an 8x8 inch baking pan with cooking spray and then coat the pan with cocoa powder.
3. In a small bowl, whisk together the cocoa powder, baking powder, and flour. Set aside.
4. In a large bowl, using a whisk, combine the oil and sugar. Add the eggs and vanilla and whisk well until blended. Gently mix in the flour mixture and transfer the batter to the pan. Bake for 13-15 minutes, taking care not to overback. A toothpick inserted into the center should not be completely dry. A few moist crumbs on the pick means you will have fudgy brownies.