Vegetarian Foodie

The Best Cookie Recipe Ever!

With Christmas having come and gone we had our fare share of cookie making and eating in the past few weeks. We have sampled delicious bits of cookies such as pecan cranberry sugar cookies, shortbread, fudge balls, raspberry squares, chocolate chip classic etc. etc. By far, we all agreed around here that Giada's Chocolate Chip Cookies with Hazelnuts is the best ever. Not only do the cookies sport hazelnuts that have been toasted but also chips of toffee. Really these cookies are the business and I knew it to be true when the day after I made a batch, the husband confessed to eating 13 of the cookies upon waking. 13! An entire baker's dozen! And before 8 A.M.! I suppose I should be flattered however he proceeded to eat the cookies out of the fancy bags I had assembled as gifts for neighbors and friends.  All was settled when I angrily threw a bag of cookies at him by mid-day and then stashed the remaining bags of cookies in the back of the drawer that holds the rags, chopsticks and plastic lunch baggies. 

Make these cookies at your own risk.

1/2 Cup Oats
2 1/4 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
2 Sticks of butter at Room Temp
1 Cup Brown Sugar
2 Large Eggs
1 Cup Sugar
1 Teaspoon Vanilla Extract
4 Ounces Heath Bar or Skor Bar Chopped
1 Cup Hazelnuts Toasted, Husked and Chopped
1 Bag of Chocolate Chips

Preheat the oven to 350 F

Chop the Oats in a food Processor. Transfer oats to a large bowl and add the flour, baking soda, baking powder and salt.

In a different bowl, use an electric mixer (or in my case my hands) and beat the sugars and butter until fluffy. Add the eggs and vanilla.

Mix the flour bowl with the butter bowl and blend. Stir in toffee, hazelnuts and chocolate chips.

Drop the dough onto a cookie sheet (about spoon size) and bake until cookies are golden.. about 15 minutes.

Additional good news about these cookies is that the dough keeps in the freezer! Take dough out an hour or so before you plan to make some cookies.

Toasted Hazelnuts

Toasted Hazelnuts are pretty delicious bits and an essential ingredient in the Giada's Chocolate Chip Cookies with Hazelnuts recipe.

Toast hazelnuts: preheat your oven to 400 F. Spread hazelnuts out on a cookie sheet and bake for 5-10 minutes. Do not blacken.

To remove the skins, wait until the hazelnuts cool. Then pick up handfuls and rub your hands together. The friction will encourage the skin to fall off.

El Dia De Los Muertos

Dia De Los Muertos or Day of the Dead is a festive ritual that is celebrated in Mexico as well as parts of the US on October 31, November 1st and 2nd. The ritual dates back as far as 3000 years ago and allows time for one to honor and celebrate the deceased.

I live in Southern California, or as a Latin American studies professor once called it 'Mexico Occupado'. When one lives a few miles from a blurred border between Mexico and the US, it is easy to absorb and enjoy Mexico's rituals.

Yesterday morning, I set out with the kids to Pancho Villa grocery. It was a perfect place to begin our shopping for a Dia De Los Muertos dinner inspired by our deceased loved ones favorite dishes.

We purchased Pan de Muerto or Bread of the Dead, guajillo chiles to make Mojo de Ajo sauce, three bunches of marigolds, and sugar skulls for the kids to decorate. While we did our shopping, our cooking and our decorating we agreed we were mindful of our ancestors. Although we miss our departed loved ones, their inspiration will never escape us.

Mojo de Ajo (My Mom's Favorite)

3/4 Cup Olive Oil
3 Guajillo Chiles
3/4 Cup Minced garlic
5 Tablespoons Fresh Lime Juice
1 1/2 teaspoons Salt

• Heat the Oil in a pan. Submerge each chile for 5 seconds. Allow to cool on a paper towel and pull the stems out. Blend chiles in a processor until flaked.
• Add garlic to the heated oil and cook until lightly browned. Add the chiles, lime and salt. Allow sauce to cool.

I tossed angel hair pasta in the Mojo de Ajo sauce and served it with Parmesan flakes and minced green onions. It was delicious! This sauce also compliments most fish dishes.

In case you are wondering...dried guajillo chiles look like this: