Kitchen Bitch

Cooking in the Kitchen with Sass & Class

A Sweet Treat From Germany: Lebkuchen Spice Cookies December 20, 2012

Lebkuchen 2

I’m proud to say that I’ve almost officially made it through my first holiday season as a personal chef and caterer at The Delish Dish! Wohoo! With all of my big events behind me, including The Delish Dish Homemade Holiday, it’s time to focus on what’s really important at this time of year, besides family, friends, and Christmas, of course:

COOKIES!!!

As you may recall, we’re big into sweets in my household, and my husband just loves cookies, especially these Five-Spice Snickerdoodles I made just for him last night. While Doug loves crunchy cookies like these Hazelnut Crescents with Vanilla Bean Sugar, I love cookies with a combination of crunch and chew and spice and icing, so it’s no wonder these Lebkuchen cookies caught my eye as I was flipping through Food & Wine magazine this month.

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Canning Favorites: Homemade Spiced Apple Butter November 29, 2012

As usual, life is racing by this holiday season. I made it through the first round of my newest project, A Delish Dish Homemade Holiday, with more than 150 jars of jam, jellies, and preserves sold by Thanksgiving! Pictured above is an Instagram photo of my full line of homemade goodies from Thanksgiving (follow me @KitchenBitch), and I’ll be swapping in some new favorites for Christmas, like Christmas Plum Conserve, Apple-Jalapeno Jelly, Blueberry Maple Butter (hello, pancakes!), Fig Strawberry Jam with Balsamic Vinegar, and my first-ever low-sugar preserve for those with diabetes, Mixed Berry Apple Spread. I make everything myself in small batches, and the 4 and 8 oz. sizes are perfect for gift giving! Click here to download the new order form! (more…)

 

Easter Fun: Speckled Eggs April 5, 2012

Hello from Washington DC, dear readers! I’m running around our nation’s capital with my youngest sister, Annie, and we’ve been having a grand time eating our way around the city. (I mean, what else would I do  on vacation?) Sadly, this has been a working vacation, but it’s a vacation nonetheless, and I’m super excited because we’re both taking off this afternoon to go to the Newsuem, a highly interactive museum dedicated to … you’ve guessed it, the news. As a journalism school grad (Go ‘Cuse!), it’s right up my alley.

Next week I’ll go into more detail about some of the yummy restaurants we’ve tried, because today we’re focused on one thing: Easter. And even if you don’t celebrate Easter, these eggs are really fun to make as a colorful party statement. (more…)

 

A Mardi Gras Tradition: Cream Cheese-Filled King Cake February 20, 2012

It’s back to holiday-themed baked goods again this week, dear readers. What can I say? I love a good celebration, and every good celebration—especially one requiring 40 days of fasting afterwards—needs a colorful dessert.

I used to celebrate Mardi Gras like every other good college student or young adult—with shots and raucous parties—but now that I’m older, that seems like a bit much for a Tuesday night.

But king cake, a traditional Mardi Gras celebration cake made of soft, supple pastry dough and filled with a sweet cream cheese spread—now that sounds more like it. As soon as the Southern Living recipe hit my email inbox last week, I knew I had to try my hand at making it. (more…)

 

Cookie Classics: Hazelnut Crescent Cookies with Vanilla-Bean Sugar December 19, 2011

I’ve been plowing through many a cookie recipe this past week to bring you only the best of the best, dear readers. I’ve made oatmeal-toffee cookies, white-chocolate, raspberry and walnut cookies, and—one of my new favorites—a classic South American sandwich cookie called an alfajore (recipe to come).

They all went pretty quickly, but these buttery bites seemed to really strike a cord with family and friends. They’re incredibly simple, but their flaky texture, buttery bite and hazelnut crunch make this cookie an all-time classic. And, of course, everyone loves stuff rolled in powdered sugar.

And this isn’t just any powdered sugar. It’s vanilla-bean powdered sugar, which gives the cookies not only a beautiful white color but a lovely vanilla aroma as well. If you’re feeling lazy, or you don’t happen to have vanilla beans lying around the house, you can just call my cousin Kelly who has 2 pounds of them skip the addition of the vanilla bean to the sugar altogether. (more…)

 

Classic with a Twist: “The Best Snickerdoodles in the World” December 14, 2011

I love classic cookies just as much as the next person, but I find a lot of joy in putting a modern spin on old-school classics. Sometimes this means changing the recipe completely, and sometimes it means just swapping out one ingredient for another.

Doug has always adored snickerdoodles, a traditional sugary Christmas cookie that’s rolled in cinnamon-sugar before baking and that’s characterized by a cracked surface. I’d never made them before, and while the recipe looked good, I thought it could use a little pizzazz.

A light went off in my head: Why not swap in Chinese Five Spice Powder, a unique spice blend that epitomizes the Chinese cooking philosophy of keeping all four tastes—sweet, warm, cool and spicy—properly balanced, for half of the cinnamon called for in the recipe? (more…)

 

Cookie Classics: Rich Almond Shortbread December 9, 2011

I’m determined to bring you some excellent cookie recipes this holiday season, dear readers. In fact, I’m on a cookie mission. I’ve got cookie recipes scattered around my office, around my kitchen, and sticking out from my printer.

Baking was my first love (I didn’t start cooking seriously until about 10 years later), and the excitement I feel when I get to haul my red KitchenAid stand mixer off the shelf probably borders on insanity. But that doesn’t matter, because my friends and family (and soon Doug’s office mates) get to enjoy all the spoils of my cookie-making success—never mind that they often complain about how they haven’t been going to gym so they shouldn’t be eating the stuff 🙂 I, on the other hand, have been hitting the gym pretty regularly. It’s all part of my evil plot to get skinny while everyone else puts on the pounds. Ha!

First up in this year’s cookie lineup is a serious cookie classic, one that should remind us all of those wonderfully simple shortbread cookies (aka Trefoils) from the Girl Scouts of America. (By the way, if any of you has a Girl Scout in the family and you’re in Cincy/Northern Kentucky, I’d be VERY happy to purchase some cookies from you as soon as they’re available. I’ve missed out the past few years and it’s heartbreaking—at least for my stomach.) (more…)