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    Like many Newfoundland kitchens, mine is full of great food and lively music. Come on in, browse around, drool over the recipes, and catch up with some local music. Welcome to my Kitchen!
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Happy New Year!

Wishing you all a delightful New Years Eve, and all the blessings of the New Year!

New Years Whiskey

New Years Whiskey

And remember – don’t drink and drive. Use a designated driver, or take a cab. Walk if you have to – but DON’T DRINK AND DRIVE.
Happy New Year!

A little Christmas Bokeh

Merry Christmas to all, and to all, a good night.

 

angelbokeh

Cranberry White Chocolate Fudge

Everyone loves fudge. That’s just a simple fact. But most of us won’t attempt to make it becaues of the cantankerous reputation fudge has. I know I’ve had a few batches seize, or get up and run away on me. But this is a far simpler version, and I know you will have great  success with it. I have faith in you. And, really, it’s a fool proof recipe.

CRANBERRY WHITE CHOCOLATE FUDGE

What you will need:

1 12oz. pkg. white chocolate chips

1/2 cup icing sugar

1 3oz pkg cream cheese, softened

1/2 cup vanilla frosting

1 1/2 cups dried cranberries (I use Craisins – try the orange Craisins)

1 tsp orange zest

Prepare a 9 inch square pan by lining with foil and giving a spray of non-stick spray (Pam).

Melt your chocolate chips in small double boiler over medium low heat until melted, stirring often.

In a medium bowl, mix icing sugar, cream cheese and icing until well blended. Stir in melted chocolate chips, cranberries and orange zest.

Spread mixture into prepared pan. Refrigerate at least one hour. Lift fudge out of pan, peel off foil liner and cut into squares.

This fudge is lovely to give as gifts, or for cookies exchanges. Lovely presentation with the cranberries.

Alternative: Reduce cranberries to 1 cup and mix in 1/2 cup of coarsely chopped walnuts.

Molasses Drop Cookies

Molasses. Mmmmm. A staple for baking, cooking and eating, molasses has been a part of Newfoundland culture forever. I think I ate molasses on everything as a kid; even on chicken. Nothing made me happier. These cookies just bring back all those childhood memories. And the aroma of molasses cookies baking is one of the happiest Christmas memories.

 

MOLASSES DROP COOKIES

What you will need:

3 1/2 cups all purpose flour

3/4 cup granulated sugar

1 tsp. ginger

1 tsp cinnamon

1/2 tsp salt

3/4 cup fancy molasses

3/4 cup butter, softened

1 egg

1 1/2 tsp baking soda

1/2 cup  hot coffee, or substitute hot milk, if you prefer

 

Preheat oven to 375. Grease cookie sheets.

In a large mixing bowl, combine the first eight ingredients. Stir baking soda into hot coffee (or milk). Add to other ingredients and mix dough until well blended.

Drop cookie dough by the tablespoon onto prepared cookie sheets. Bake at 375 for 10-12 minutes.

Makes about 5 dozen cookies.

Marshmallow Snowballs

This is a quick and easy treat that many Newfoundlanders will recognize. These are so easy to make, and perfect for making with kids.

MARSHMALLOW SNOWBALLS

What you will need:

4 oz cream cheese

2 cups icing sugar

2 tbsp milk

1/2 tsp vanilla

2/3 cup semi sweet chocolate chips, melted

3 cups colored mini marshmallows

3 cups coconut

 

Combine first five ingredients, beat together until smooth.

Fold in marshmallows, then shape into balls.

Roll in coconut, and enjoy.

Cream Cheese Christmas Cookies

Cream cheese, in my oh so humble opinion, should be given it’s very own food group. I use it in more dishes, from chicken and potatoes to cookies and cakes, it’s tremendously versatile. And unsurpassed in keeping baked goods light and moist.

These cookies are all I can think of today. I made about eight dozen of these last Christmas, and I don’t think they lasted through Christmas Eve. Chickie calls them cheesecake cookies, and is adamant this is the only way to eat cheesecake. Smooth, silky, melt in your mouth deliciousness. I can’t blame her.

 

CREAM CHEESE COOKIES

What you will need:

1/2 cup butter, softened

1/2 block cream cheese, softened

1/2 cup white sugar

1 small egg yolk (use only half a yolk if your eggs are large or extra large)

1/4 tsp vanilla

1 1/4 cups all purpose flour

 

Preheat oven to 325. Very lightly grease cookie sheets.

Cream butter, cream cheese and sugar together in on low speed until light and fluffy. Beat vanilla and egg yolk in on medium speed. Stir in flour until well mixed, but do not overbeat as the dough can get a little tough. And no one wants tough cookies.

I use a cookie press to make these, and while it’s not necessary, it gives me the best result, and makes the prettiest cookies. If you have one, dig it out and use it. If you don’t have one, you can still make the cookies, just drop teaspoon measures onto prepared cookie sheets.

Bake for approximately 15 minutes, keeping a close eye so the cookies don’t get too dark. The cookies should still be quite pale when they’re done.

To make these cookies even more special, try making a little indent in the center of the cookie and filling with jam, preserves, chocolate chips, halved cherries, or whatever floats your boat, really. I love blueberry jam with them, and green or red cherry halves look very festive.

Have fun, and enjoy!

What’s new in The Kitchen

OK – first of all, I have to say that I can’t believe it’s actually December already. I’m sure it was only a couple of weeks ago I was getting ready for Christmas last year. Seriously, can anyone tell me what the heck happened to the last year?

Anyhoo, since this wondrous time is upon us again, I thought I would spend a little time and get some more Christmas recipes ready and up.  I’ll have four to five new recipes a week up until Christmas, then you’re on your own til after Christmas!

And that brings me to the plans for this site for the new year. I’ve been kind of lax this past few months posting on The Newfoundland Kitchen, and mainly it’s just been me kind of dithering back and forth on what I want this site to be.  I love recipe blogs, but I knew I didn’t want the Kitchen to be just recipes.  I didn’t have access to a decent camera for most of this year, and that kind of foiled my plans a little. But Christmas is coming, and with that shall be my lovely, beautiful, shiny and sparkly new camera.

So 2009 will bring  photo spreads for all the recipes posted here, and new photos for some of the old recipes. D’you think I should do more of a step by step approach to the recipe photos, or will a photo of the completed dish be enough?

The New Year is also going to bring life to the Local Music section. You know, the one I talk about all the time, but haven’t yet done much with? Yeah, that one. The new year will bring a more complete section, with as many photos of your favourite bands as you can handle. 

After all, people, what’s a Newfoundland Kitchen without food and music?

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