Santa's Cookies

A guest post from Finn the Cooking Assistant (aka the dog picker)

Happy Holidays!

There's always something magical about cookie season.  Mainly it's the cookies, if I can put it bluntly. 

In addition to posting our favorite "Santa" bribe cookie, I've gathered 10 more cookie recipes, just in case you don't want to make roll out cookies.  But come on--once a year, make a few cut out cookies.

I thought we'd be baking a new recipe from this old book that came from the library.  I mentioned it in last week's post and from gingerbread brownies, to simple sandies, to anise hazelnut teacakes, I haven't stopped drooling since I first sniffed butter on these pages.  But the truth is-- if  you have a special occasion favorite family cookie recipe, the human sentimental factor wins every time.  Management has made these cookies long before I came to this house, so they're the cookies that always get made.

But whether you choose recipes from a book, blog or use traditional recipes like we do, make sure you have all the ingredients gathered first.  

For local food lovers, check farmers' markets or natural food stores like Marlene's Market and Deli, for local flour, nuts, butter, eggs and dried fruits.   And while most recipes in blogs or books list butter, milk or eggs, you can easily make cookies vegan and substitute Earth Balance for butter, coconut, soy or rice milk for milk or cream and egg replacer or mashed banana (use 1/4 cup for each egg).  

Big hint --Never try to use egg substitutes in recipes that list more than three eggs.  Management claims too many substitutes can create hocky puck muffins and cookies--definitely not a crowd pleasing texture for holiday company.

Gather ingredients

Substitute bananas for eggs if you don't eat eggs--1/4 cup mashed banana for every egg.

The original recipe for these cookies came from an old cookie pamphlet.  Every year, Management cranks out at least one batch. And if I'm lucky, the dough will be left unguarded and I can snatch some tasty treats before they hit the oven.

If you use freshly ground flour from locally grown wheat, add a bit more flour to create a stiff dough.

"The best recipes have stains all around them and the page is bent or torn  from overuse." 

Here's the prize winning recipe:

Ethel's Sugar Cookies
(Makes about 45 cookies, assorted shapes)
Make the dough for these cookies a day ahead.  Then invite other people to join the cookie cutting fun.  You can decorate these with a simple frosting, or you can use sprinkles and mini chocolate chips, but it's find if you like them plain and unfrosted.

2 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon sea salt

3/4 cup butter or Earth Balance
1 cup sugar
1/2 teaspoon vanilla
2 eggs, beaten or egg replacer for 2 eggs

1. Combine the flour, baking powder and sea salt in a large bowl.   Blend well.  In another bowl blend the butter, sugar, vanilla and eggs or egg replacer.  Combine these two mixtures.  The dough should be very stiff to touch.  If it isn't add a little more flour, then gather the dough into a ball and refrigerate for at least an hour.

2. Preheat oven to 400F.  Roll out to 1/8-inch thick.  Cut into desired shapes.  Place on an ungreased baking sheet.  Sprinkle with colored candy sprinkles or wait and decorate with icing when cool.

3. Bake 6 to 8 minutes.


Just in case you think Santa wants something different, I've gathered ten cool possibilities from the internet.

1. Crisp lemon-sugar cookies--these are a lot like the cookies above only lemon.

Cut them in rounds or seasonal shapes. 

2.  These heavenly no-bake peanut butter-oatmeal cookies.

3.  Toffee cookies--not for canines since this one contains chocolate, but anything with nuts has got to be good, right?

4. Cinnamon Sugared Walnuts--you can't go wrong with these healthy ingredients.

5. Samoas Bark--yet another recipe you can't share with your canine friends, but for chocolate lover, it's bound to be a hit.

6.  Strawberry Thumbprint cookies--one of my favorites this is chocolate and vegan, how can you go wrong with this one?

7. Cin-ful (vegan) Sweet Potato Cookies--another sweet vegan cookie recipe I'm sure Santa would love.

8. Cranberry Oatmeal Cookies--dairy-free, cranberries and oats--start preheating your oven for this one!

9. Hazelnut biscotti--this is a well-tested recipe around here.  You can use walnuts, pecans or even macadamia nuts if you want.

And finally:

10. The best peanut butter cookies ever.  Most peanut butter cookies taste more sugary, this recipe has more peanut butter flavor and it never fails to draw comments.  

Whatever you choose to make, set them down low, so Santa or "his helpers" can find them.   

Santa, I can't promise to be good.  Best advice: hurry!

Merry Christmas to all!

A Simple Broccoli Salad

A guest post by Finn the Cooking Assistant (aka the dog picker)

What's on your salad plate today?  We've been having lots of broccoli lately.   Management has been stocking blanched broccoli as a regular snack item in the refrigerator, and since we're all vegetable lovers here, I do expect my share.

I got up from my morning nap, the second I sniffed the peeled orange.  I'm awake right away when good things are happening in the kitchen and I must say this is one of those unique salads that adds some zip to any winter menu line-up.   If I was allowed to eat it all, I certainly would have.  We must all do our best to eat more vegetables.

It has a simple orange dressing and if you live in California, you're a lucky dog because you can pick all the oranges you want up at a farmers' market.  If you live in Washington state, unless you have some kind of awesome greenhouse, you'll be buying oranges at the grocery store.

Our oranges go fast, seems everyone loves them.  I wake up from a deep sleep when I smell oranges being peeled and I'm there pronto to claim my share.  I'm not above whining, because I've learned the squeeky wheel gets greased and when you whine, Management knows you're serious.  A little shuffling from side to side helps too when begging.  I should give classes on the art of begging.

Management also keeps an assortment of apples and the cook selected a Pink Pearl apple.  Not only do they have great flavor, the aroma drives me mad with desire, and for humans the pink color is stunning.

As for avocados-what doesn't go with avocado?  We try it in everything around here, and let's just say I've been known to eat more than my share of avocado on occasion. 

  

Just seven ingredients plus salt and pepper for this little salad.  How much easier can making a salad get?  

Broccoli, Avocado and Apple Salad

(Serves 4 to 6)

4 cups broccoli, cut small, florets and stems (peel stem if it seems very tough)

1 pink pearl apple, cored and diced (not peeled)

1 avocado, peeled, pit removed, and diced

1/4 cup fresh orange juice (use 1 or 2 mandarin oranges)

1 clove garlic

1 to 2 tablespoons extra-virgin olive oil

1 teaspoon veganaise or garlic aioli spread

Salt and pepper to taste

Blanch broccoli for a few minutes in a large pot of boiling water.  Remove from heat, drain, and plunge (or rinse) broccoli in cold water to stop cooking. Broccoli should be fork-tender Drain. Combine broccoli with apple and avocado in a serving bowl.

Combine orange juice, garlic, olive oil and veganaise.  Gently blend into the broccoli-apple-avocado mixture.  Sprinkle with salt and pepper to taste.

I'm sorry Santa, once again I couldn't resist.  

Favorites Recipes--Homemade Canine Holiday Treats

A Guest Post from Finn the Cooking Assistant (aka the dog picker)

I'm back!   And I've been dreaming of dog biscuits.  I had a flash of inspiration this past long weekend:  wouldn't it be great for all our humans to meet-up for a canine cookie exchange?  Attention humans with dogs--no need to worry about ramping up your blood sugar or adding pounds with this treat exchange.  And what better way to unplug the constant consumer demand to spend, spend, spend this season?  

Why not bake, then get together and share for your canine friends.  Call me self-centered (and frankly I find that a compliment)  but I can't think of a better way to spend the holidays.

Before we started this weekend baking spree, Management had planning a trip to the beach. They talked it up too--the beach romps, the fireplace, the sound of the ocean. . . . But for some reason plans got waylaid.  Don't ask me why, I'm only along for the ride, but I do know when plans get rearranged, good things can happen.  

But wait--before the trip was cancelled, I spotted this celebrity memoir. 

Finally, a memoir I can relate to.  The book must have also impressed Management, because we spent some quality time watching The Artist, which starred Uggie as Jack the Dog.  And I mean quality time, on the sofa with extra blankets! The movie was almost entirely silent except for a few barks in the middle which woke me from my nap. 

No this isn't your place, I've been here all along, I'm just stretching out.

I love a good nap as much as the next lazy hound, but when the scents and sounds in the kitchen call my name, I'm there.   

This is the kind of Christmas dough I'm talking about!

We've been collecting links to blogs for dog treats for some time now, and since this is the season of sharing here's a link list for some cool treats:

Pupcakes--from Best Bully Sticks.  This is an adapted recipe from Three Dog Bakery

Sweet Potato Chews--From 17 Apart.  Who doesn't like sweet potato chews? This is awesome!

Peanut Butter-Banana treats--from Sweet Pea's Kitchen.  Wasn't that Elvis Presley's favorite flavor combination?  You can't go wrong here!

Parsley-Mint dog biscuits--from Epicurious.  Most reviews said dogs liked these better when peanut butter was substituted for the butter.  For canines peanut butter gets 4 paws up.  But honestly I can't think why you'd add so much brown sugar, we left it out.  

All these recipes from the Daily Drool, my favorite Internet dream site.  Find your fantasy biscuit here.

Management adds, "Make it local."   Fresh locally ground flours and local squash and yams make the best ingredients, and of course, you want the best because the time has come for the canine holiday cookie exchange. 

It's a puzzle--find the Christams wolf cookie cutter!

This is how we have tweaked this recipe that we posted not long ago:

Peanut Butter-Molasses-Pumpkin Dog Biscuits

(Makes 30 to 60 biscuits, depending on size)

2 1/2 cups whole wheat flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

2 eggs (or use 1/2 cup mashed banana, or egg replacer)

1 cup cooked pumpkin

1/4 cup peanut butter

1/4 cup molasses

Preheat oven to 325F.  

Blend flour, cinnamon and baking soda together.   In a blender, combine eggs, pumpkin, peanut butter and molasses.  Blend until smooth.  Stir into the flour, adding enough flour for a stiff dough.  Refrigerate for 1 hour.

Flour a cutting board and pat dough out.  Roll dough 1/4-to 1/8-inch thick. (The thinner you cut these biscuits the less time for baking.) Cut with any kind of cookie cutters.  Place on a parchment lined sheet.

Bake for 25 to 40 minutes.  Turn off oven and allow biscuits to crisp. 

Peanut Butter-Pumpkin Dog Biscuits

A Guest Post from Finn the Cooking Assistant (aka the dog picker)

We are late posting this week due to harvesting the last of our summer garden, dehydrating apples and pears, and of course baking. I love the rain and change of weather because it means more baking.  I figured we'd make carrot cookies from the recipe posted last week, but something better came along.

Pumpkins.  For these biscuits you can use just about any kind of winter squash.  You could even use the Jack O'lantern pumpkins, but they aren't usually considered good for eating.

Neither are the decorative ones like these with the raised bumps.  But who doesn't want something cool for this time of year?

Spaghetti squash also probably wouldn't work.  But get one of those, too, because those are just plain good eating.

Most of the other squash will work.  The Lady pokes them with a fork and slides them in the oven for about 45 minutes.  Some people cut the squash in half, but the skin is so tough it's hard to cut into many varieties of winter squash.

Our biscuit inspiration came from Trader Joe's.  They have the best dog biscuits and when the pumpkin biscuits came out, I was turning back flips. Sure we could keep buying those biscuits, but homemade trumps everything if you can get the flavors right.

The Lady surfed the net and found this recipe that called for canned pumpkin.  She modified it, since fresh pumpkin seemed appropriate for the season, and of course we used River Farm eggs and Nash's flour.  And she added more peanut butter, and I think it's obvious why we need more of that.  With homemade you have to kick up the flavor. 

The thing you need to remember is the dough must be thick enough to roll out.  If the dough is too sticky, it needs more flour.  More flour, but not too much because you will need even more when you roll the dough out and too much will make the cookies crumble.

Sugar pie pumpkins are the best for this recipe.

We use eggs from River Farm where the chickens lead a good life, but you can use any eggs, and if you want to make these treats vegan, you can use a half-cup of flax seed egg replacer.

Peanut Butter-Pumpkin Dog Biscuits

(Makes 30 to 60 biscuits, depending on size)

2 1/2 cups whole wheat flour

1 teaspoon cinnamon

2 eggs

1 cup cooked pumpkin

1/4 cup peanut butter

Preheat oven to 325F.  

Blend flour and cinnamon together.   In a blender combine eggs, pumpkin and peanut butter.  Blend until smooth.  Stir into the flour, adding enough flour for a stiff dough.  Refrigerate for 1 hour.

Flour a cutting board and pat dough out.  Roll dough to 1/4-inch thick.  Cut with any kind of cookie cutters.  Place on a parchment lined sheet.

Bake for 40 minutes.  Turn off oven and allow biscuits to crisp. 

Carrot cookies of a different sort.

Healthy Easy Pasta With Vegetables

A guest post by Finn the Cooking Assistant (aka the dog picker)

One reason I love summer isn't because of the naps in the sun or the incredible amount of summer vegetables, but pasta ends up on the plate a bit more often now. Sure it's loaded with carbs, but come on, humans are overly fanatic over no-carb everything, and they're still overweight.  What's up with that?  (Could it be too many people are in denial about fast food burgers???)  Plus pasta is one of the quick dishes the Lady prepares.

Sadly though, this weekend recipes were made behind closed doors.  The Lady claimed I'm a pest, that I steal food, but who's the one who opens the refrigerator door and asks me to point out the carrots? "Let's check the refrigerator for carrots," she says. Even once invited me to help myself!  Thought it was funny.  Hahaha. "Watch him do it again," she'd said to the Man.  The randomness of human decisions never ceases to amaze me, but as I pondered this on Saturday, I was shown the door.  "Get out! The kitchen is closed," the Lady said as she pulled the screen across the doorway.

Like it's some signature recipe she's afraid I'll steal.

But I'd seen the treasures that came from the market--peppers, melons carrots, zucchini and greens.  And melons.  Haven't sniffed them since last year.   The Lady had declared she wasn't buying many peppers this season, "They're up to $6.99 a pound," she'd whined. But there they were--peppers (I guess red though they looked more greenish to me)  from River Farm, too!  I'd pay any price for peppers, but I have no pockets for change.  I love peppers, and summer squash--don't get me started.

Last year's prices for peppers at the markets 

Sometimes I can make off with a carrot or two but sadly this wasn't one of those days.

Love the smell of summer squash.  I've stolen a few from the garden this season.

Well, did you expect me to be good?  Patty pan squash--another summer weakness for me.

While she was at the market, I investigated this book that she brought home last week.  Inside a Dog's Mind--really?  Do they really want to go there?  Like accessing a sports fanatic's mind during a football game. It may turn out not be all that interesting.  It's funny how badly humans want to know what's going on in a canine's head.  Why do dogs to this or that--all the conjectures, even in the supposedly nonfiction more "scientific" books make me laugh (inside, of course, since dogs don't really laugh--or do they?)

It was easy to leave the book and investigate market bags when the Lady arrived home.  Just about everything but the pickles, olives and pasta from this recipe came from the market.  

Check it out.  Then make your own easy version.  The secret is garlic and balsamic vinegar.

Beat the Heat Easy Basil-Vegetable Pasta 

(Serves 2 or 3)

2 cups pasta (shapes such as bowties or curls)

1 tablespoon extra-virgin olive oil

2 to 3 cups summer vegetables, cut or diced in small bite-size pieces (peppers, zucchini, cauliflower, carrots, romanesco, onions)

2 or 3 cloves garlic, pressed or minced

4 medium ripe tomatoes, chopped

Handful of basil, chopped

2 tablespoons balsamic vinegar

Handful of chopped arugula

Sea salt and freshly ground pepper to taste

1 cup small dice marinated tofu (optional)

Shredded cheese (optional)

1. Bring a large pot of water to a boil.  Add a teaspoon of salt and pasta.  Cook according to directions.  Drain and rinse with cool water.

2. Heat a heavy skillet over medium heat.  Add oil and vegetables.  Stir and cook until they soften, adding a little water, if necessary to keep them from sticking.  

3. Add the tomatoes, basil and balsamic vinegar.  Cover and simmer for another 5 minutes or until tomatoes soften to desired consistency. Stir in arugula until it wilts, then season with sea salt and pepper to taste.   Stir in tofu or top with cheese as desired.

I love my job!!!  Bone Appetite!

Romano Bean Salad with Arugula and Peppers

A Guest Post by Finn the Cooking Assistant (aka the dog picker)

"I'll be back with carrots," the Lady told me, as if that was her excuse for not doing the morning walk. Anyway, I'd expected lush carrots when the Lady returned from the market.  I sniffed every bag, but all I found a big bag of green Romano beans. "Where were my carrots?  I sighed.  I'm really getting worring about the Lady's memory.  Who could forget carrots at the market?

I sulked.  Then I got a whiff of the fresh green beans and I remembered them from last summer. Sublime.  I didn't care about the carrots anymore.  

The Lady said green beans are one of the best buys at the market right now. At least I don't have to worry forking over money to buy my own food.  Dogs don't have pockets for keeping change anyway.  Sorry no spare change. . .   Anyway, back to beans--you've got to be crazy not to love green beans!  And so many kinds to pick from here-- green, yellow wax and Romano and of course the haricort verts. The last one must be said with a trace of food snobbism. 

We don't eat haricort verts at our house.  At least I've never indulged in those skinny, French green beans for $7 to $10  a pound.  Someone please tell me are they worth paying more than twice the price? Give me the yellow, green and flat Romanos--that's the kind of beans I'm barking about.

Beans from the Hillsdale Market in Portland, Oregon

I love them raw, of course what dog doesn't?  Blanched until fork tender is heavenly, too.  If it was just me, I'd eat them plain off the vine--no recipe necessary.

Salad Making Options

The Lady scanned books and web for recipes.  So many included bacon or hard boiled eggs, but Management discarded those ideas.  The Lady is a picky eater (no meat, fish, chicken, cheese . . .) and she likes just vegetables, so many in fact, I have food scraps beyond my wildest dreams.  I am the perfect dog for this house.  (Oh, I suppose my sister is included, too).  No food hits the compost heap before its time here..

What we found:

This one from Food Network, included walnuts, but there wasn't anything special about it.  Food Network has some really crappy excuses for recipes. What's up with offering recipes that sound like they've all been done before?  Even the Lady says, Food Network has gone down hill since they took away Ming Tsi's East West cooking show.  Really?  That was so long ago, it was before I was born!

Then there was this recipe that practically screams: Where's the vinegar?  Come on, is it really a "salad" without the ping of lemons or vinegar?  Sure they suck the color out of the beans eventually, but the point is eat the salad the first day!  Whysave any for tomorrow/

Then we came across this one with tofu and arugula, and the Lady found the key ingredient. Arugula.  Oh and of course the Lady had to add red peppers, which she insisted added color.  But why point that out to me, when we canines only see shades of grey when it comes to red?  If humans saw what we see, they wouldn't be so impressed by red peppers.

Notes from the Management:

This is just a simple salad with local ingredients, well, except for the orange.  And if you have some berries you can make your own berry vinegar with this cool recipe I found on Summer Salad Sundays.    I never know what treasures I'll find there. And if you're looking for more summer salad ideas check out Miz Helen's Country Cottage on Thursdays.

Romano Bean Salad with Arugula and Peppers
(Serves 4)

1 pound Romano beans, rinsed, ends removed

1 teaspoon orange zest
2 tablespoons fresh orange juice

2 tablespoons raspberry vinegar

2 to 4 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard

1 clove garlic, pressed
1/4 cup finely chopped red pepper
Handful of arugula, roughly chopped

Salt and pepper to taste

1. Blanch green beans in a large kettle of water until fork-tender, for about 5 minutes. Do not overcook!
Rinse immediately in very cold water (to stop the cooking process).

2. Combine orange zest, juice, vinegar, olive oil, mustard and garlic in a small bowl   Whisk together until well blended.

3. Gently toss with blanched beans, red pepper, and arugula.  Season to taste with salt and pepper.  Refrigerate for an hour before serving.

Here's the entire easy summer meal:

Romano Bean Salad

Grilled Vegetable Tostadas

Northwest Berry Crisp

Nothing better than grilled peppers and summer squash in the summer!

From where I'm sitting it all looks good.  Bone appetit!