Cranbery Cookies

My favorite Christmas cookie? It's not what you'd think. My mother makes these cranberry cookies every holiday season. They're an unusual cookie: They're not too sweet and have a consistency almost like a small cake, rather than a cookie. I made them myself last week for a cookie swap with my fellow ShelterPop bloggers, and, if I do say so myself, they came out perfectly. Personally, I like one with my second cup of coffee mid-morning. Don't skip the brown-butter glaze--it makes the cookie!

Cranberry Cookies
from Betty Crocker’s Christmas

1 cup granulated sugar
¾ cup brown sugar
½ cup butter, softened (margarine may be used)
¼ cup milk
2 Tb orange juice
1 Tb. grated orange peel
1 egg
3 cups all-purpose flour (up to half may be whole wheat—try to fine “white” whole wheat)
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2-2½ cups coarsely chopped cranberries (frozen ok—chop while frozen)
1 cup chopped walnuts (or other nuts)
Browned butter glaze (at bottom)

1. Heat oven to 375o.
2. Mix sugars and butter, then stir in milk, orange juice, egg (and orange peel).
3. Stir in remaining ingredients and drop by rounded teaspoonfuls about 2 inches apart onto greased baking sheet.
4. Bake until light brown, about 10-15 minutes.
5. Cool slightly and then spread with glaze.

Browned Butter Glaze
1. Heat 1/3 cup of butter over low heat until golden brown; cool slightly.
2. Stir in 2 cups of powdered sugar and 1 ½ teaspoons vanilla.
3. Beat in 2 to 4 tablespoons of hot water until smooth and of desired consistency.

Marcus Samuelsson's Apple Cake

'Tis the season to be cooking, so I've got tons of recipes to post from the last two weeks. First up is this awesome apple cake from Marcus Samuelsson's new cookbook New American Table. (I spied the recipe in a recent issue of House Beautiful, but I found it online on NPR's website.)

I made the apple cake last week for a special occasion weeknight dinner. It was super-easy to make and very tasty. Serve it with fresh whipped cream or vanilla icecream, if you're feel like dressing it up a bit. And be sure to eat the leftovers for breakfast with your coffee--yum!

Marcus Samuelsson's Apple Cake Recipe

Ingredients:
2 tablespoons unseasoned bread crumbs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 Granny Smith apples
1 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter at room temperature, plus more for greasing the pan
1 large egg
1-1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2/3 cup half-and-half
2 teaspoons confectioners' sugar

Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch springform pan and coat with the bread crumbs.
2. Toss together the granulated sugar and brown sugar. Set aside.
3. Peel and core the apples, then slice one apple into 16 wedges. Combine the cinnamon and 1/3 cup of the sugar mixture in a medium bowl. Add the apple wedges and toss to coat. Roughly dice the remaining apple.
4. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and the remaining sugar mixture on medium speed until light, fluffy, and lemon colored, about 2 minutes. Add the egg and mix until combined. Reduce the speed to low and add the flour and baking powder. Slowly add the half-and-half, and mix until combined. Fold the diced apple into the batter.
5. Pour the batter into the prepared pan and spread evenly. Arrange 14 of the apple wedges fanned along the outer edge of the pan and place the 2 remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.
6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula around the edges to release the cake from the pan and remove the springform. Sprinkle with confectioners' sugar, then cut into 12 wedges.

Photo: House Beautiful

NYT's Pasta With Kale Pesto and Butternut Squash

It would have been easy to miss Melissa Clark's column in last week's New York Times, with all the focus on Thanksgiving and post-Turkey Day leftovers. However, it caught my eye with the title 'Feeding a Runner With Miles to Burn.' The Pasta With Kale Pesto and Roasted Butternut Squash was the writer's husband's pre-New York City marathon meal earlier this fall. (Mine was a decidedly less virtuous meal out at Al Di La with my father, sister and boyfriend--I had a farro salad, ravioli with a sage butter sauce and a glass of red wine.)

While a pre-race meal may sound unexciting to most, I was intrigued: Pesto made with kale? I made a mental note to try it out. Last weekend at the farmer's market, I saw both kale and butternut squash, recalled the recipe and decided to give it a whirl. Boy, am I glad I did! I made this for a friend who came over last night and it was great. I upped the garlic to three cloves, but otherwise followed this recipe to the letter--you should too, it's delicious! The recipe is right here.

I am also curious to try Mark Bittman's risotto-style pasta.

Window Film

When I first moved into my ground-floor apartment, I immediately realized I'd need to come up with some creative ways to keep people on the street from seeing into my apartment without preventing light from getting in. I ended up installing Emma Jeffs window film on two of the windows in my bedroom, more than 2 1/2 years later it still looks great.

However, the less fancy window film on another window is beginning to peel away from the glass. I think this time around I'll stick to some basic frosted, window film from the hardware store. I like what Anna of DoorSixteen.com did with hers--she cut a simple, thin border around the edge for a finished look. Take a look at her handiwork above.