The Great Food Blogger Cookie Swap : Saffron, Rosewater, Cranberry, Pistachio Cookies

Tis the season for love

Tis the season for family

Tis the season for cookies

Tis the season for giving

10301299_835946469769198_604575516916539613_n

This year I had the amazing opportunity to combine my love of family, cookies and giving to again participate in The Great Food Blogger Cookie Swap. All participants, besides getting to bake and ship a little extra sweetness into the homes of fellow food bloggers, also supported COOKIES FOR KIDS’ CANCER. It was a double-whammy giving situation.

IMG_3474 IMG_3824 IMG_3837

Speaking of giving…  Kristy, Ali & Katrina and Tina each sent me the most delicious, melt in your mouth , delectable delicacies from their kitchen. I may be incredibly biased but I SCORED big time with these cookies .. I wish I could say I savored each one … but I didn’t. I definitely attacked them, ala cookie monster!! I don’t even think any of the cookies stood a chance of lasting a couple of days!!

IMG_3812

But, the giving didn’t stop there!! I too got to send 3 amazing food bloggers a box of yum!! I wanted to play on the bright festive colours of the season, but also add a punch of flavor!! And after seeing the blogs of Jane, Sylvie & Carole I knew I had my job cut out for me – these bloggers not only take amazing photographs, let’s not even get started by how much I was drooling over their amazing recipes!!

My lovely matches each received over a dozen Saffron, Rosewater, Cranberry, Pistachio Cookies. Not your typical Christmas cookie, but they are sure to have folks coming back for seconds!!

IMG_3775

 Saffron, Rosewater, Cranberry, Pistachio Cookies

INGREDIENTS:

1 1/2 cup coconut oil

1 1/2 cup brown sugar, packed

1 cup granulated sugar

3 egg

1 1/2 Tbsp Rosewater

1 Tbsp vanilla extract

4 1/2 cup all-purpose flour

2 tbsp cornstarch

1 tbsp baking soda

1/2 teaspoon sea salt

3/4 tbsp Saffron powder

3/4 tsp cinnamon powder

3/4tsp nutmeg

3/4 tsp ground cardamom

1/2 tsp ground ginger

3 cups Cranberries

1 1/2 Cup Chopped Pistachios

IMG_3647 IMG_3621

Drizzle

1 cup ready made frosting

2 tablespoons Rosewater

IMG_3637 IMG_3641 IMG_3655 IMG_3658 IMG_3678

DIRECTIONS:

Cream together the softened coconut oil, sugars, egg, and Rosewater and vanilla extract .

Add in the flour, cornstarch, baking soda and sea salt, saffron powder, cinnamon powder, nutmeg and ground ginger. Beat on medium-low speed until combined.

Stir in Cranberries and pistachios.

Cover with plastic wrap and chill the dough balls for at least 2 hours.

When you are ready to bake the cookies, take cookie dough out of the refrigerator and preheat oven to 350 degrees F.

Bake for 12 – allow them to cool on the sheet for at least 3 minutes.

Transfer to a cooling rack.

Once all of the cookies are baked, and completely cooled.

In a medium sized bowl combine sifted confectioners’ sugar and rosewater. Mix until a glaze is formed – feel free to add more rosewater if you prefer a thinner drizzle.

Then, drizzle over the cookies.

IMG_3786

May your holiday season be filled with love, family, cookies & a little extra giving!!

Chocolate Peppermint Pretzel Pepperoni

IMG_3946

Around this time of year, it seems like every event you attend there’s food in every corner. Traditionally, I host a holiday party for my nearest and dearest, and I know I too make sure every surface of my kitchen is covered in delectable food, snacks or drinks.

 I LOVE IT.

IMG_4068 IMG_4074

And though this is the case, to be honest my absolute favourite kinds of get-togethers are wine & cheese parties. Where the focus is on good company, great bubbly and cheese that oozes with class. Of course, even when hosting a wine and cheese … I need to have a least a couple of sweet options. Jams help to add little notes of sweetness … but chocolate, seriously how can you go wrong with chocolate.

IMG_3956 IMG_3981

And like the classic pairing of wine & cheese, it’s only natural that I added a little peppermint to this chocolate concoction – hello, holiday season!!

Chocolate Peppermint Pretzel Pepperoni  

¾ cups white chocolate crushed pretzels

1 can of condensed milk

2 cups of cocoa powder

2 tablespoons of evaporated milk

1 cup of unsalted butter, melted

1 cup of crushed candy canes

IMG_3971 IMG_3978 IMG_3980

 Directions: 

In a large bowl, mix condensed milk, 2 cups of cocoa powder, 2 tablespoons of milk and the melted butter.

Add the crushed pretzels and candy canes.

Spread the mixture in a parchment paper and roll it to make a salami shape.

Enclose edged of parchment paper by twisting. Allow to chill 2 hours. Remove from refrigerator and sprinkle with icing sugar.

Place back onto a large sheet of plastic, twisting the edges like you did before.

Allow to chill, until you’re  ready to serve.

IMG_4078

Throw on your pumps – a cute dress and add a  little sparkle to your conversations – you’re about to have a pish-posh holiday soiree!!

… or you know, track pants, comfy slippers and crackers pair perfectly well with this pepperoni too!!