Happy Holla!-day Cookie

The Holiday season comes in many different shapes and sizes. For the Tarts, it generally arrives in a circular shape about the size of our fists and wallops one helluva sugar crash. How this cookie-slamming tradition, ahem...obsession, started...we have no clue. But I, Erin, will never forget fashioning cookies with my mom and grandma, tying them up with a red and green bow and handing them out to the people we loved, "Happy Holidays!"

So...what we bring you today is not your typical Christmas cookie; there's no colored marshmallows, gingerbread or little green edible balls, but there IS a crazy amount of this...

...along with countless other ingredients we probably don't need. But hey, it's the holidays!

Let's cleanse later! So here's the link to the spirit of our season...

Ina Garten's Chocolate White Chocolate Chunk Cookie

They are crazy town! What makes them cuckoo for Cocoa Puffs? Well, we're betting it's good quality white chocolate...all one and a half pounds...

Yes. You actually have to use that much. Did we mention these cookies aren't on the cheap side? But they're worth it!

Danielle is convinced that what makes this cookie delectable is the use of Kosher salt...

Tart Tip: Make sure it's Kosher. Don't sub with sea salt or a smaller, refined grain! You'll regret it and your Tart will haunt you, right Danielle?

Now, Ina bakes them on parchment, which we highly recommend as it protects the bottom of the cookies and makes cleanup easy. She also uses an ice cream scoop to give the cookies shape. We had a giant scoop so ours were on the colossal side...

Ahhhh...look how yummy. Hmmm. Too bad we have to give those away. Danielle? Put the cookie down. Danielle??!!!

So there you have it...our White Chocolate "What, what?!" Christmas Cookie. Wrap it up, adorn with a pretty bow and you have the perfect gift for someone you love. Now, it may not be your usual holiday fare, but we're pretty sure this "Holla!"-day cookie will have you rockin' around the Christmas tree...

Happy Holidays from the Tarts!

Pizza de Résistance

Pizza...mmmm...the word alone gives us goosebumps, not to mention a deep pang of hunger that can only be satiated with a wedge of crust smothered in tomato sauce and cheese. We could pretty much live on the stuff, but we don't. Why? Because if we did, we'd be gross. And greasy. Greasy and gross.

So when we're feeling the pizza pang and want to avoid the 'grossies,' we often spin out a healthier version...

Don't-Wanna-Be-A-Pudge-Pizza

This time we started with a Whole-Wheat Pizza Dough that uses equal parts whole wheat flour/enriched flour. We didn't have quick-rising yeast so we let it sit for an hour before rolling. There is also a 1/4 tsp. of sugar in this recipe; if sugar is out-like-sauerkraut, replace with a bit of honey or agave nectar.

We then smeared it with tomato sauce and sprinkled with mozzarella cheese. For the non-dairy crowd, feel free to sub with vegan cheese.

Now for the part that will make your momma proud! The veggies...

We used diced eggplant sautéed with garlic and olive oil, Russian kale sliced and steamed in water and a wee bit of olive oil, sliced Anaheim chili pepper, fresh basil, sliced green tomatoes and finally we sprinkled this bad boy with dried oregano, a pinch of kosher salt and a little more cheese if you please.

We baked this veggie gem on a pizza stone at 500°F until the bottom was crisp and golden, about 10 to 14 minutes...

...and then served it immediately...

...and burned the holy hell out of our mouths.

Tart Tip: Don't serve immediately.

Holiday Faves from Fantastic Friends

This year, on the first Thanksgiving since our wedding, my Hotcake and I decided to stay in for an intimate celebration. Although the food was delicious and the day with my Hub was precious, there's truly nothing like a home cooked meal with my family. The dishes I grew up with have been passed down from generation to generation, and whether made by my mom, aunt or grandma, I can taste love in every bite.

But what's also wonderful about family recipes is they can be shared with friends, who in many ways become part of our family. This Thanksgiving, I was a very lucky Tart as a good friend did just that. Rusty, our resident "Tart-taster," dropped off a little clay pot full of heaven...

"Why wouldn't I?"

...Annie's Challah and Onion Roll Stuffing, passed down from none other than Annie Schwimmer, Rusty's super special mom. Remember when I said our food was delicious? Well, it was thanks to this stuffing. It sure wasn't the turkey or green beans that slowly made their way to the edges of my plate. I ate stuffing. I am still eating stuffing.

And now, we're sharing it with you. Do you know how lucky you are??

Annie's Stuffing (Chicago)

1 bunch of celery, chopped

4 small onions, chopped

3 Tbsp. of Thyme, chopped

salt to taste

pepper to taste

2 eggs

1 Challah loaf (w/poppyseeds if available)

10 onion rolls

1/2 quart chicken stock (we used homemade turkey stock)

4 sticks butter (one stick equals 8 Tbsp.)

Let the bread stale for a few days or break apart and crisp in oven.
Preheat oven to 350

Melt butter in large saute pan, add celery and onion and cook until onion is translucent.
Toss torn pieces of bread into a large pot.
Add celery and onion to pot. Add a few pinches of salt, pepper and all of thyme.

Mix well with wooden spoon. Add eggs, one at a time, mixing well. If cool enough, use your hands.
Slowly add chicken stock. Consistency should become mushy but not watery. Season to taste.
Transfer stuffing to two casserole dishes so that it stays extra moist. Cover with foil, cook for 30 min. Take foil off and cook for another 15-20 min.
Enjoy and remember to try and eat those green beans.

A few other friend favorites we'd like to share with you...

Dave's Cranberry Sauce
(from Epicurious)

Danielle is still eating this cranberry sauce on sandwiches. Let it go, Danielle.

Here's a great alternative to pumpkin pie...

Vivian's Flourless Chocolate Cake
w/raspberry sauce
(from the Gourmet Cookbook)


8 oz. good bittersweet chocolate (not unsweetened), chopped
2 sticks (1/2 pound) unsalted butter
1 1/2 cups sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting
10 inch springform pan

Put a rack in middle of oven and preheat oven to 350 degrees. Butter pan, line bottom with a round of parchment or wax paper, and butter paper.

Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined.

Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and reinvert onto rack to cool completely.

Dust cake with cocoa powder before serving.

Raspberry Sauce

1 10 oz package of frozen raspberries in syrup, thawed
2 table spoons sugar
1 teaspoon fresh lemon juice, or to taste

Combine raspberries, with their syrup, sugar, and lemon juice in a blender or food processor and puree. Pour mixture through a fine-mesh sieve into a bowl, pressing hard on solids; discard solids.

Serve chilled or at room temperature.

Hot "What?!" Chocolate

It is always our intention to eat healthy...whole grains, fresh veggies, and naturally sweetened treats. We realize, however, that if you look at our recent posts, it seems like we Tarts fuel ourselves with sugar and butter. We can't help it; it's the season that rears its ugly, yet delicious head, causing our normal low-fat latte to morph, stealth-like, into a peppermint mocha or a gingerbread latte.

"Would you like whipped cream on that?"

(barely a whisper) "Yes, please."

Well, sometimes you just have to throw your hands up and say, "Bring it!" We did just that when we stopped at Williams-Sonoma and picked up their famous Peppermint Hot Chocolate. Well, bring it they do, with artisanal bittersweet chocolate by Guittard, lightly flavored with triple-distilled, natural peppermint oil. Topped with homemade organic whipped cream, it makes a delightful treat for you or someone you love. Paired with peppermint bark and a cute mug, it serves as an excellent holiday gift!

Radishes? Really?

I feel gross. Really, really gross. But did that stop me from devouring more stuffing this morning? Nope. I didn't hesitate for a second; that's how gross I am. But I did run out immediately after breakfast and pick up a box of fresh produce from my local CSA with the hope of cleansing myself of my earlier transgression, not to mention the four-day food fest that began with Thanksgiving. I came home and opened my box. Yea! Lots of fresh leafy greens, tomatoes, cilantro, green onion; all things I love and know how to use. At the bottom of my box, however, was a huge bummer...


...radishes. Ugh. Damn you, you little rascals. How'd you get in there?

So, determined to get rid of them asap, I scoured blogs and sites for a recipe; the spoonful of sugar to help this medicine go down. It was tough, but I did come across one from Epicurious for Sauteed Radishes and Watercress. It does use a bit of butter, but since all I'm eating is greens and radishes, I figure a little butter is okay. I used daikon and china rose radishes and subbed the watercress with radish greens. I also added a bit of crushed red pepper and served it all over brown rice.


When the radishes are cooked, they taste like potatoes and really soak up the the flavor of the other ingredients. It was surprisingly delicious and ultimately healthy. Even my Hotcake scarfed it down.

So, I guess I owe an apology to a certain someone. "I'm sorry Radish. I was wrong. Friends?"

And now, for that cup of peppermint hot chocolate I've been craving. What? I ate my veggies!

Janice's Pumpkin Bread

Okay, we know what you're thinking, "Enough with the pumpkin!" After last week's Pumpkinpalooza, why haven't we moved on? Well, because the leftover pumpkin from that big ass Libby's can is staring us in the face and saying...

"Use me. I dare you."

You talkin' to me? A Tart? You talkin' to me?!

Well, Pumpkin, meet my friend, a recipe. Her name is "Janice's Pumpkin Bread." She's from Oklahoma and she's gonna take you down!!!!

Janice's Pumpkin Bread
(from Janice R. of Ponca City, OK)

3 1/2 c. flour
3 c. sugar
1/2 tsp. salt
2 tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
2 c. canned pumpkin
1 c. vegetable oil
4 eggs, beaten
2/3 c. water

Mix with a hand mixer, stand mixer or your superpowers.

Pour into 3 small bread pans or 2 larger ones, a little over half-full.

Bake at 350 degrees for 45 minutes.

Insert a toothpick; it should come out clean, but if you're feeling Tarty and you like it super moist, remove when bread is slightly underdone...(When a little bit sticks to the toothpick.)

This bread is super delicious and so easy, it should be illegal. Eat it plain, with a dollop of whipped cream or toasted with a bit of butter on top. Or wrap it in a pretty package for a great holiday token or hostess gift.

"Thanks Janice."

"In your face, Pumpkin!"

Chicken TARTilla Soup

Well, it's officially Thanksgiving week and as we Tarts are busy planning and baking for the big day, it's likely we'll space on a few things...

"Huh. What am I forgetting?"

"OMG. We forgot dinner!"

Not to worry. This Chicken Tortilla Soup passed on from Danielle's mom, Barbara, is not only killer, but also a quick and easy solution for the holiday haze. Even a Tart can't mess it up...well, unless she forgets to make it.

Barb's Chicken Tortilla Soup
(Adapted by the Tarts)

1/4 C. olive oil

2 TBSP butter

1 C. chopped onion

1 chopped garlic clove

4 stalks chopped celery
2 chopped carrots
*We lose the celery and add one Anaheim chili pepper and one Jalapeno


1/2 C. flour
1/2 C. shredded, boiled chicken breast (We use 2 medium breasts)
1 tsp. cumin
1 tsp. fresh cilantro
1 tsp chili powder
1 tsp salt
1 small can Rotel (Original)
1 can stewed Italian tomatoes, chopped
4 C. chicken broth (Usually add a bit more)
Tortilla chips
Sour Cream (We use greek yogurt)
Salsa
Avocado

In a large saucepan, saute the veggies in butter/oil until onion is soft.

Add flour and stir until smooth.
Then add Rotel and tomatoes, including the liquid.


Then add broth, cumin, cilantro, chili powder, salt and chicken and let simmer at least 15 minutes.


Place slightly crushed tortilla chips in bowl. Add soup and top with the following:

sour cream (or greek yogurt), grated Mexican blend cheese, salsa, avocado and more fresh cilantro.

Mmmmmm...this soup rocks! Should you find yourself with leftover turkey, shred that sucker and substitute for chicken. We even used gluten-free flour so the lil' Hotcake could eat it!


What's that burning smell, Erin? Uh-oh, the pumpkin bread!!! WTF Tarts?!!