The Great Food Blogger Cookie Swap: Part 2 - Packaging & Shipping

In my first post, I talked about the Great Food Blogger Cookie Swap and the Peppermint Biscotti I made for it.  Here, I give tips for packaging and shipping cookies.

Packaging and Shipping Cookies

For the Great Food Blogger Cookie Swap I needed to make cookies that would ship well, and biscotti are known for that.  But, they still need a little help.  Here are my steps for packaging cookies to mail:

1. Place two cookies flat side to flat side.  Wrap in plastic wrap.

2. Pack tightly into a sturdy bakers box or cookie tin.  Fill in any extra space with tissue paper.  Once the lid is on, you should be able to gently shake the box and not hear the contents shuffling.

3. Pack the box of goodies into a larger box, surrounded by crumpled newspaper, bubble wrap, packing peanuts, or all three :) Once again, you should be able to shake the box gently with no movement inside.

I found the USPS Priority Medium Flat Rate Box (top load) was the perfect size for the cookie tin I used.  Use packing tape on all open seams to prevent moisture from getting into the box during shipping.  Take it to your local post office, or, even better, use usps.com to have them pick up the package at your doorstep!  Priority shipping through USPS comes with a small amount of insurance and you can get a tracking number for free.

My final post on the Great Food Blogger Cookie Swap will be on the cookies I received - and, might I say, they were quite tasty!

See The Great Food Blogger Cookie Swap: Part 1 - Baking Peppermint Biscotti.
See The Great Food Blogger Cookie Swap: Part 3 - Receiving

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The Great Food Blogger Cookie Swap: Part 1 - Baking Peppermint Biscotti

In December of last year, I read about The Great Food Blogger Cookie Swap, and I wanted to participate so bad!  The problem - a food blog was required and a food blog was exactly what I lacked.  So, What This Mama Eats was born (probably one of the dumber reasons to start a blog ever...).

This year, when the announcement was made in November, I was ready to go!  Here's how it works: you sign up, pay a $4.00 tax-deductible donation to Cookies for Kids' Cancer, receive the names and addresses of three fellow food bloggers, choose your recipe, bake it, ship it, and blog about it.

I signed up, got my names, and decided to make peppermint biscotti.

Biscotti is a fairly easy cookie to make.  It gets its texture from two separate baking periods.

First, mix sugar, butter, eggs, vanilla and peppermint extract. (If you are planning to dip in almond bark and candy cane bits, you can skip the peppermint extract.  Without the extra peppermint on the outside you need the extra flavor on the inside.)  In a separate bowl, stir together flour and baking powder.  I do this using a sieve to sift out any lumps.

Add flour mixture to egg mixture, blend.  Fold in peppermint bits.

Separate the dough into two sections. Shape each half of the dough into a rectangle, 10 x 3 inches, on parchment. The benefit to using parchment paper is that you can measure the 10 inches by 3 inches so you know exactly how big to make the loaf.  The dough is a bit sticky, so put flour on your hand or use a silicon spatula to shape it.

Bake for 20 minutes.  Remove from oven and cool for 10 minutes. Cut each section crosswise into 3/4 to 1 inch slices. (I also marked those measurements on the parchment paper.)  I use a dough cutter, that you can see in the picture below, to cut the slices.  It is perfect for this. Place slices cut sides down on a baking sheet.

Bake 15 minutes longer. Transfer to a wire rack and cool completely.

Optional: Melt almond bark according to package directions.  Place broken bits of 10 candy canes on a plate.  Dip each biscotti first into the almond bark and then into the peppermint.  Place on a piece of wax paper.  Allow the almond bark to harden before storing or packaging for shipping.  See tomorrow's post for packaging and shipping tips.

Peppermint Biscotti

Ingredients:

1 cup sugar
1/2 cup (1 stick) butter, softened
3 large eggs
1 teaspoon vanilla

1/4-1/2 teaspoon peppermint extract (optional)
3 1/4 cups all purpose flour
1 tablespoon baking powder
20 small candy canes + 10 small candy canes (optional), finely crushed (keep separate)

1 package almond bark (optional)

Preheat oven 350 degrees.

In a large bowl use an electric mixer to blend the sugar, butter, eggs, vanilla and peppermint extract (if using) until smooth and creamy.

In a separate bowl stir together flour and baking powder. Add the flour mixture to the egg mixture and stir until all the ingredients are blended together. Fold in the broken bits of the 20 candy canes.

Separate the dough into two sections. Shape each half of the dough into a rectangle, 10 x 3 inches, on parchment paper. Bake for 20 minutes.

Remove from oven and cool for 10 minutes. Cut each section crosswise into 3/4-1 inch slices. Place slices cut sides down on a baking sheet. Bake 15 minutes longer. Transfer to a wire rack and cool completely.

Optional: Melt almond bark according to package directions.  Place broken bits of 10 candy canes on a plate.  Dip each biscotti first into the almond bark and then into the peppermint.  Place on a piece of wax paper.  Allow the almond bark to harden before storing or packaging for shipping.

Makes 24 - 26 cookies.

This recipe is adapted from a post by Elaine Smit of Chow Bella Kids on Williams-Sonoma's Taste blog.

My peppermint biscotti were sent to Kitchen Joy, Western New Yorker, and Chew Nibble Nosh.

Check back tomorrow for packaging and shipping tips and Friday to see what I got in the mail!
See The Great Food Blogger Cookie Swap: Part 2 - Packaging & Shipping.
See The Great Food Blogger Cookie Swap: Part 3 - Receiving

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Cranberry Crumble (or Leftover Cranberry Sauce's Best Friend)

I make the cranberry sauce for Thanksgiving every year, and I always make the mistake of looking at the recipe and thinking, "Yeah, I should definitely double that."  I am always wrong.  Even though people like my cranberry sauce, they still only eat a few spoonfuls.  So, every year I am left with approximately 15 cups of extra sauce.  (I may be exaggerating, but it really is a lot.)

This year we discovered that my 1 year old LOVES cranberry sauce.  She has helped to make a dent, but I still have a lot left.  I put together this recipe for cranberry crumble in an effort to unburden my refrigerator of its continued presence.

Cranberry Crumble

Ingredients:
1 cup (2 sticks) butter, softened
1/2 cup all-purpose flour
2 cups packed brown sugar
3 cups quick-cooking rolled oats
1 teaspoon kosher salt
3-4 cups cranberry sauce (enough to create a layer in a 9x13 pan) - see my recipe below

Preheat oven to 325 degrees.

In a large bowl, combine the butter, flour, brown sugar, and oats with a pastry cutter or your hands until the butter is worked through.  Press 2/3 of the mixture into an ungreased 9x13 pan.  Pour enough cranberry sauce over the oatmeal layer to cover it.  Sprinkle remaining oatmeal mixture over the top.  Bake until the oatmeal topping begins to turn golden brown, about 30 minutes.  Cool slightly before serving.  The filling will thicken as it cools.

This recipe can easily be halved and baked in a 9x9 pan.  I haven't tried it yet, but it is possible that you could use less cranberry sauce (make a very thin layer over the base oatmeal layer) and make these into oatmeal bars.

Cranberry Sauce (the recipe as is - not doubled, like I usually mistakenly make):

Ingredients:
2 cups unfiltered apple cider
2 cups sugar
1/4 cup water
1 cinnamon stick
2 12-oz bags fresh cranberries

In a medium-large nonaluminum saucepan, combine the apple cider, sugar, water and cinnamon stick.  Place over medium heat and bring to a simmer, stirring to dissolve the sugar.  Add the cranberries, bring to a simmer, and cook, stirring occasionally, until most of the cranberries have burst, about 10 minutes. (Do not overcook.  Cranberries naturally have pectin, which will help them to set a bit.  If you overcook them, they will be watery.)

Cool to room temperature.  Transfer to a bowl, cover and refrigerate for at least 24 hours to develop the flavors.  Remove the cinnamon stick and let the sauce come to room temperature before serving.

Makes approximately 6 cups of sauce.

The cranberry crumble recipe is inspired by a recipe for Fruit-Filled Oatmeal Bars in The Amish Cook's Family Favorite Recipes by Lovina Eicher (Rodale, 2013).

The cranberry sauce recipe is from Thanksgiving by Williams-Sonoma (Simon & Schuster Source, 2001).

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Gifts in a Jar: Cranberry Apple Oatmeal Mix

I don't know about you, but I struggle every year to decide what to give my grandparents for Christmas.  I want to give them something thoughtful and something they will like, but most grandparents don't have room for a bunch of extra knick-knacks.  Enter the food gift.  I love to put together homemade food gifts and am able to express my love for them by giving them gifts that they can enjoy, while not cluttering up valuable space in their homes.  This year that gift will be oatmeal mix in a jar.

Start by finding a cute jar.  I bought these at Wal-Mart for around $6 a piece.  If you can't tell, they have a snowflake on them.  You can also find individual jars at Hobby Lobby (don't forget to pull up their 40% off coupon on your phone if they aren't on sale!).  

Next, mix up your oatmeal.  Here is there recipe I used:

3-4 cups quick cooking oatmeal (not instant)

1 cup dried fruit (I used 1/2 c cranberries and 1/2 c chopped dried apples)

1/2 cup sliced almonds (toasted in a 350 degree oven for 8 minutes)

1 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 cup flax seeds

Put all ingredients into a gallon zip top bag and shake to mix. Pour into jar, filling to the top (contents will settle).  Notice there is no sweetener added.  I know that each of my grandparents like to control the sugar they take in, so I left it unsweetened.  I will include with the gift a small bottle of maple syrup, like the ones you can buy at Cracker Barrel.  

After completing the jars, make a card with instructions.  I provided several options for my grandparents so they can choose a serving size.

Instructions:

1. Combine water and oats in a medium microwaveable bowl. For a small serving, use 1/3 cup oatmeal mix and 1/2-2/3 cup water.  For a larger serving, use 2/3 cup oatmeal mix and 1-1 1/3 cup water.

2. Microwave 1 1/2 to 2 minutes.  Stir.

Finally, tie a ribbon around the jar or top with a bow and you are finished!  Easy, right?  These also mail well - just be sure to surround it tightly with packing peanuts or bubble wrap.

Enjoy!

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Making Fresh Butter (Really - It's Easy!)

We have some friends coming over tonight, and I thought it would be fun to use some extra herbs I had to make some compound butter - that is, butter with a flavoring like citrus zest, berries or herbs in it.  When I opened the fridge to grab some butter to soften, I realized that I had 1/2 cup of heavy whipping cream left in a quart container.  It was a perfect opportunity to make fresh butter.  

You see, it often happens that I have to buy a pint or quart of heavy whipping cream for a recipe and don't use it all.  So, it sits in my fridge waiting for the odd splash into oatmeal or coffee.  If I needed it, I could whip it for fresh whipped cream, but today, those leftovers were used up making butter - and it is unbelievably easy.

Start by pouring 1/2 cup heavy whipping cream into the bowl of my stand mixer and turning it to high.

Let it run for 15-20 minutes.  Beat it like you are making whipped cream and then let it keep going. 15-20 minutes seems like a long time, but you want it to be nice and pretty and smooth and then break into something that looks like cottage cheese or scrambled eggs.  You will want to stop it every once in a while to scrape down the sides.  The first picture below is about halfway through and then after that is what it looks like when it is finished.

Notice that liquid has separated out from the fat solids.  This is technically buttermilk, but it isn't the same thing as the manufactured buttermilk we get in stores. 

When you get to the cottage cheese/scrambled egg stage, scrape it out into a strainer or piece of cheese cloth.  You want to drain off the liquid and then knead the butter into a ball and squeeze out any extra liquid.  This is a little easier with cheese cloth, but it isn't a big deal to just squeeze it out with your hand.

At this point, you can just spread it onto toast if you want.  Or, mash in some strawberries and spread on an english muffin.  Or, you can do what I did and chop up some fresh herbs and mash with a pinch of salt.

When you finish mixing in your extras, put the butter on a piece of plastic wrap, roll into a log, and twist the ends as tightly as you can.  Put it in the fridge and pull out when you are ready to spread.  

See - all you have to do is whip cream until it separates into liquid and fat solids (15-20 minutes), drain, flavor (if you want), and refrigerate or spread.  A perfect way to use up extra heavy whipping cream!  As you can see, my 1/2 cup cream resulted in about 2 tablespoons of butter.  You can do this with large amounts of cream as well - it just might take a little longer to separate.  It is certainly cheaper to buy your butter, but fresh butter is fun for a special occasion!

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Tomato Basil Soup

A winter favorite for my family has long been LaMadeleine's Tomato Basil Soup.  If you have had this soup, you know what I'm talking about.  If you haven't, you have two options: visit your local LaMadeleine if you live in Texas or a handful of other southern states OR make your own. This recipes was printed in the Fort Worth Star-Telegram in 1994.  I made a big batch a few years ago for the family at Thanksgiving, and it was a hit.

LaMadeleine's Tomato-Basil Soup

Ingredients

4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)

Directions
Combine tomatoes, juice/and or stock in saucepan.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.

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Cooking with Venison

OK, I know that a BUNCH of you just decided this post was not remotely interesting to you.  But, I also know that I have friends out there who hunt, or whose husband hunts, or whose father-in-law's cousin hunts and you have deer meat in your freezer just waiting for inspiration.  (Interesting factoid I learned recently: The term 'venison,' though commonly used for deer meat, actually refers to all game meat.)

I can't say we always get it right, but I do have a few tips for cooking with venison.  I can tell you right now - if you don't like the taste of deer meat, you can just move on.  Nothing to see here.  These recipes aren't made to mask the taste of game, though some do take the edge off.

First, we use ground venison for anything we would use ground beef for.  I love it because it is usually free (coming from my husband, father-in-law, or brother-in-law), and you are basically getting free range, all-natural meat.  We use it in spaghetti, tacos, sloppy joes...the list goes on.  One thing to note, though, is that if you are making hamburgers with venison you will want to mix it with something fattier like ground pork or beef.  Otherwise your burgers will turn out a bit dry and crumbly.

Next, if you have a say in how your venison source gets their meat processed, make requests.  My father-in-law sometimes has it made into ground sausage.  We make patties for breakfast that are especially tasty, and healthier too.  I haven't tried it, but I can imagine it would make a good sausage gravy for biscuits and gravy.  Again, use it wherever you use ground sausage.  You can get sausage links and jerky.  Don't be afraid to ask!

Finally, I need to address backstrap.  Honestly, I'm scared of it. It is a good piece of meat but I rarely fail to overcook it!  I know people who swear by slicing, battering, and chicken frying it.  That must be tasty, but I don't like to fry any more than I have to.  I have found two ways to prepare backstrap that I love and want to share.  First, is to cook it in a slow cooker.  I don't have a specific recipe that I use every time - just Google "slow cooker venison" and look for a recipe that has 4 1/2 to 5 stars.  Also, you can use a recipe that calls for venison roast. If it calls for a 2 pound roast, put in 2 pounds of backstrap.  My favorite backstrap recipe, though, is adapted from one by the British chef, Jamie Oliver.

Mushroom and Venison Stroganoff for Two

Ingredients
Rice or Egg Noodles
2 teaspoons + 1 tablespoon olive oil
1 medium red onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
11 oz (or about ¾ lb) venison backstrap, fat and sinews removed, trimmed and sliced into finger-sized pieces
Salt
Pepper
1 tablespoon paprika
8 oz any type of mushroom, cleaned and sliced
Small bunch fresh parsley, stalks and leaves finely chopped separately (end up with one pile of each)
2 tablespoon butter
1 lemon, zested
2/3 cup sour cream

Directions
Cook the rice or noodles according to the package instructions.

Heat a large frying pan on a medium heat and pour in 2 teaspoons olive oil. Add the onions and garlic and cook for about 10 minutes until softened and golden. Remove from the heat and spoon the onions and garlic out of the pan onto a plate. Set aside.

Season the meat with salt, pepper and the paprika and rub in. Place the frying pan back on a high heat and pour in the rest of the olive oil. Add the mushrooms and fry for a few minutes until they start to brown. Then add the meat and fry for a minute or 2 before adding the parsley stalks (you can do this in 2 pans or in batches if your pan is not big enough) and the cooked onion and garlic. Toss and add the butter.

After a couple of minutes of simmering, stir in the lemon zest and all but 1 tablespoon of the sour cream and season, to taste. Continue simmering for a few minutes. Do not cook the meat for too long! This is the death of backstrap. It should still be pretty pink in the middle. (Don’t worry – it won’t hurt you.)

Serve over rice or noodles. Top with the remaining sour cream and the parsley leaves.

(This recipe is adapted from the recipe found in JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the U.S. by Hyperion. All Rights Reserved. www.jamieoliver.com)

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