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"disqusTitle": "Holiday Dinner Side Dish: Creamy Cauliflower and Gruyere Gratin",
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"content": "\u003cp>I could pretty much put a cheesy vegetable gratin on any holiday table and call it a party. Remember this \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Creamy Brussels Sprouts and Bacon Gratin\u003c/a> from Thanksgiving? Since that one went over so incredibly well, I thought I’d try making another with a vegetable that I actually DO like. Cauliflower.\u003c/p>\n\u003cp>Cauliflower gratin is nothing new (nearly everyone in the UK knows this as Cauliflower Cheese, considered “nursery food,” but I consider it brilliant). But that doesn’t discount the fact that this is comfort food at its finest, and it deserves your attention this winter.\u003c/p>\n\u003cp>It is remarkably easy to make, and the nice thing is is that you can blanch the veggies ahead, make the sauce ahead, and then about 45 minutes before you are ready to serve, warm the sauce and throw it all together and bake it to perfection. Just be careful not to overcook the cauliflower when you blanch it or the result will be a bit too tender (at least for me, to each his own).\u003c/p>\n\u003cul>\n\u003cstrong>I like versatility in my recipes, so here I offer you some ideas to change this up:\u003c/strong>\n\u003cli>Use broccoli instead of cauliflower and cheddar instead of Gruyere.\u003c/li>\n\u003cli>Add chopped cooked bacon! (duh)\u003c/li>\n\u003cli>Cook 1 large sliced yellow onion in butter until caramelized and use it in place of the shallots.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-raw.jpg\" alt=\"Cut head of cauliflower into small florets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut head of cauliflower into small florets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Creamy Cauliflower and Gruyere Gratin\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large head cauliflower, cut into florets\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1/2 cup shredded Gruyere cheese\u003c/li>\n\u003cli>3/4 cup freshly shredded Parmesan cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3/4 cup fresh bread crumbs\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003cfigure id=\"attachment_104910\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-pot.jpg\" alt=\" Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the saucepan over medium heat, melt 1 tbsp butter. Add the shallots. Fry until tender, stirring, about 5 minutes. Add the remaining 3 tbsp butter and stir until melted. Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add the Gruyere and 1/2 cup Parmesan and stir until smooth. Season to taste with salt and pepper. Add the cauliflower to the sauce and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_104915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-roux.jpg\" alt=\"Make a roux using butter and flour added to the sauteed shallots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104915\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After frying the shallots make a roux using butter and flour added to the sauteed shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg\" alt=\"After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg\" alt=\"Add the Gruyere and 1/2 cup Parmesan and stir until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Gruyere and 1/2 cup Parmesan and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg\" alt=\"Add the cauliflower to the sauce and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\u003c/li>\n\u003cfigure id=\"attachment_104912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg\" alt=\"Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg\" alt=\"In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_104909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final1.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Rich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!",
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"description": "Rich and creamy, what holiday meal is complete without the cheesy goodness of a vegetable gratin? Try this one with cauliflower and add bacon if you like!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I could pretty much put a cheesy vegetable gratin on any holiday table and call it a party. Remember this \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/12/thanksgiving-side-dish-creamy-brussels-sprouts-gratin-and-bacon-gratin-with-shallots-and-gruyere/\" target=\"_blank\">Creamy Brussels Sprouts and Bacon Gratin\u003c/a> from Thanksgiving? Since that one went over so incredibly well, I thought I’d try making another with a vegetable that I actually DO like. Cauliflower.\u003c/p>\n\u003cp>Cauliflower gratin is nothing new (nearly everyone in the UK knows this as Cauliflower Cheese, considered “nursery food,” but I consider it brilliant). But that doesn’t discount the fact that this is comfort food at its finest, and it deserves your attention this winter.\u003c/p>\n\u003cp>It is remarkably easy to make, and the nice thing is is that you can blanch the veggies ahead, make the sauce ahead, and then about 45 minutes before you are ready to serve, warm the sauce and throw it all together and bake it to perfection. Just be careful not to overcook the cauliflower when you blanch it or the result will be a bit too tender (at least for me, to each his own).\u003c/p>\n\u003cul>\n\u003cstrong>I like versatility in my recipes, so here I offer you some ideas to change this up:\u003c/strong>\n\u003cli>Use broccoli instead of cauliflower and cheddar instead of Gruyere.\u003c/li>\n\u003cli>Add chopped cooked bacon! (duh)\u003c/li>\n\u003cli>Cook 1 large sliced yellow onion in butter until caramelized and use it in place of the shallots.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-raw.jpg\" alt=\"Cut head of cauliflower into small florets\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104895\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut head of cauliflower into small florets \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Creamy Cauliflower and Gruyere Gratin\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 large head cauliflower, cut into florets\u003c/li>\n\u003cli>4 tbsp unsalted butter\u003c/li>\n\u003cli>3 large shallots, trimmed and thinly sliced\u003c/li>\n\u003cli>3 tbsp flour\u003c/li>\n\u003cli>1/2 cup chicken broth\u003c/li>\n\u003cli>1 1/2 cups milk\u003c/li>\n\u003cli>1/2 cup shredded Gruyere cheese\u003c/li>\n\u003cli>3/4 cup freshly shredded Parmesan cheese\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3/4 cup fresh bread crumbs\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 400F.\u003c/li>\n\u003cli>Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. Drain in a colander and rinse under cold water to stop the cooking.\u003c/li>\n\u003cfigure id=\"attachment_104910\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-pot.jpg\" alt=\" Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-pot-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Blanch the cauliflower until barely tender and still somewhat firm, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In the saucepan over medium heat, melt 1 tbsp butter. Add the shallots. Fry until tender, stirring, about 5 minutes. Add the remaining 3 tbsp butter and stir until melted. Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add the Gruyere and 1/2 cup Parmesan and stir until smooth. Season to taste with salt and pepper. Add the cauliflower to the sauce and stir to combine.\u003c/li>\n\u003cfigure id=\"attachment_104915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-roux.jpg\" alt=\"Make a roux using butter and flour added to the sauteed shallots.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104915\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-roux-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After frying the shallots make a roux using butter and flour added to the sauteed shallots. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104899\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg\" alt=\"After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104899\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-milk-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">After slowly adding the chicken broth, then add the milk, while whisking, until thickened and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104898\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg\" alt=\"Add the Gruyere and 1/2 cup Parmesan and stir until smooth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104898\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the Gruyere and 1/2 cup Parmesan and stir until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg\" alt=\"Add the cauliflower to the sauce and stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-add-to-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the cauliflower to the sauce and stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\u003c/li>\n\u003cfigure id=\"attachment_104912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg\" alt=\"Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-nocheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grease a 2-qt gratin dish or baking dish. Spread the cauliflower mixture into an even later in the dish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104911\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg\" alt=\"In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-prebake-breadcrumbs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, toss the bread crumbs with the remaining 1/4 cup Parmesan. Sprinkle over the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.\u003c/li>\n\u003cfigure id=\"attachment_104909\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-oven.jpg\" alt=\"Bake until bubbly and golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until bubbly and golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104907\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/cauliflower-final1.jpg\" alt=\"Let sit for about 10 minutes before serving.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/cauliflower-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let sit for about 10 minutes before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cookies Galore! Bay Area Bites Christmas Cookie Swap",
"title": "Cookies Galore! Bay Area Bites Christmas Cookie Swap",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap! It's not only a fun excuse for gathering with friends and family as the holidays draw near, but also a great way to swap recipes, try a variety of cookies, and end up with an array of treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels\u003c/strong>\u003c/a>\u003cbr>\nA swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cfigure id=\"attachment_104399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" rel=\"attachment wp-att-104399\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents\u003c/strong>\u003c/a>\u003cbr>\nChewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat, and they are gluten-free. \u003c/p>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" rel=\"attachment wp-att-104507\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees\u003c/strong>\u003c/a>\u003cbr>\nThese darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor.\u003c/p>\n\u003cfigure id=\"attachment_104606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" rel=\"attachment wp-att-104606\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing3.jpg\" alt=\"Decorating a gingerbread person with royal icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Decorating a gingerbread person with royal icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars\u003c/strong>\u003c/a>\u003cbr>\nLemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_104440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" rel=\"attachment wp-att-104440\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-final.jpg\" alt=\"Lemon Iced Sugar Cookie Stars\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Iced Sugar Cookie Stars \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Gluten-Free Chocolate Meringues\u003c/strong>\u003c/a>\u003cbr>\nLight and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.\u003c/p>\n\u003cfigure id=\"attachment_104756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" rel=\"attachment wp-att-104756\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Peanut Butter-Chocolate Chip Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange.\u003c/p>\n\u003cfigure id=\"attachment_104734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" rel=\"attachment wp-att-104734\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap!",
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"description": "With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap!",
"title": "Cookies Galore! Bay Area Bites Christmas Cookie Swap | KQED",
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"headline": "Cookies Galore! Bay Area Bites Christmas Cookie Swap",
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"source": "Christmas Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With everything from swirly peppermint pinwheels (easier than you think) and stellar peanut butter chocolate chip cookies to gluten-free meringues and almond crescents and even adorable gingerbread cutouts and lemony iced stars, we want to set you on a path to a spectacular cookie swap! It's not only a fun excuse for gathering with friends and family as the holidays draw near, but also a great way to swap recipes, try a variety of cookies, and end up with an array of treats.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels\u003c/strong>\u003c/a>\u003cbr>\nA swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cfigure id=\"attachment_104399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/08/christmas-cookies-festive-slice-and-bake-peppermint-pinwheels/\" rel=\"attachment wp-att-104399\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents\u003c/strong>\u003c/a>\u003cbr>\nChewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat, and they are gluten-free. \u003c/p>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" rel=\"attachment wp-att-104507\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Gingerbread People, Snowflakes and Xmas Trees\u003c/strong>\u003c/a>\u003cbr>\nThese darkly sweet, spiced cookies are the epitome of what the holidays should taste like... and they make your house smell pretty darned good when they are baking too. Plenty of ginger gives them a little bite and dark molasses and dark brown sugar add sweetness with lots of flavor.\u003c/p>\n\u003cfigure id=\"attachment_104606\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/11/christmas-cookies-gingerbread-people-snowflakes-and-xmas-trees/\" rel=\"attachment wp-att-104606\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/gingerbread-icing3.jpg\" alt=\"Decorating a gingerbread person with royal icing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/gingerbread-icing3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Decorating a gingerbread person with royal icing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" target=\"_blank\">\u003cstrong>Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars\u003c/strong>\u003c/a>\u003cbr>\nLemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.\u003c/p>\n\u003cfigure id=\"attachment_104440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/09/christmas-cookies-lemony-lemon-iced-sugar-cookie-stars/\" rel=\"attachment wp-att-104440\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-final.jpg\" alt=\"Lemon Iced Sugar Cookie Stars\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lemon Iced Sugar Cookie Stars \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Gluten-Free Chocolate Meringues\u003c/strong>\u003c/a>\u003cbr>\nLight and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends.\u003c/p>\n\u003cfigure id=\"attachment_104756\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/13/holiday-cookies-gluten-free-chocolate-meringues/\" rel=\"attachment wp-att-104756\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104756\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" target=\"_blank\">\u003cstrong>Holiday Cookies: Peanut Butter-Chocolate Chip Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange.\u003c/p>\n\u003cfigure id=\"attachment_104734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/12/holiday-cookies-peanut-butter-chocolate-chip-cookies/\" rel=\"attachment wp-att-104734\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"title": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.",
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"description": "Clouds of chocolate-studded cocoa meringues are welcome on our cookie platter any time of year.",
"title": "Holiday Cookies: Gluten-Free Chocolate Meringues | KQED",
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"headline": "Holiday Cookies: Gluten-Free Chocolate Meringues",
"datePublished": "2015-12-13T09:34:14-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for a gluten-free cookie option this holiday? Trying to find a way to use up some of those extra egg whites you have? Or do you just love a good meringue?\u003c/p>\n\u003cp>Light and airy, crispy-chewy, and with two kinds of chocolate—both cocoa and finely chopped bittersweet chocolate—no one will think these cookies are any less extraordinary than their floury friends. \u003c/p>\n\u003cp>These easy-to-make meringues come together in a snap. Warming the egg whites helps dissolve the sugar, and warm whites actually whip up more fully than cold whites. Be sure to beat the egg white mixture until you get stiff peaks but the mixture remains glossy (over-whipping will result in a dry meringue). \u003c/p>\n\u003cp>And as with anything involving chocolate, choose a good-quality dark cocoa powder and your favorite bittersweet (or even semi-sweet) chocolate for the best results.\u003c/p>\n\u003cfigure id=\"attachment_104788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg\" alt=\"Gluten-Free Chocolate Meringues\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Chocolate Meringues \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Chocolate Meringues\u003c/h3>\n\u003cp>\u003cem>Makes 2 dozen meringues\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4 large egg whites\u003c/li>\n\u003cli>1 cup sugar\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/4 cup unsweetened cocoa powder\u003c/li>\n\u003cli>3 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_104754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg\" alt=\"Finely chop the bittersweet chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-chop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop the bittersweet chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Space 2 racks evenly in the middle of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. Remove from the heat.\u003c/li>\n\u003cfigure id=\"attachment_104767\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg\" alt=\"In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer, whisk together the egg whites, sugar, cream of tartar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg\" alt=\"Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set over (but not touching) simmering water in a saucepan. Whisk gently but constantly until the sugar is dissolved. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Fit the stand mixer with the whip attachment. Beat the eggs on high speed until stiff and glossy. Beat in the vanilla. Sift the cocoa over the meringue. Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\u003c/li>\n\u003cfigure id=\"attachment_104769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg\" alt=\"Fit the stand mixer with the whip attachment. Beat the eggs on high speed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104769\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-whip1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fit the stand mixer with the whip attachment. Beat the eggs on high speed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg\" alt=\"The consistency should be stiff and glossy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104755\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-eggwhite-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The consistency should be stiff and glossy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg\" alt=\"Sift the cocoa over the meringue.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-strain-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the cocoa over the meringue. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104753\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg\" alt=\"Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104753\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the chocolate, then fold together gently with a rubber spatula until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. Transfer the meringues with their parchment to wire racks and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg\" alt=\"Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104765\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-raw2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop tablespoonfuls of the meringue onto the prepared baking sheets, spacing them apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg\" alt=\"Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-oven1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the cookies are puffed and dry-looking on the outside, about 20 minutes, rotating the pans halfway through baking. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg\" alt=\"Gluten-Transfer the meringues with their parchment to wire racks and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104758\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/chocolate-meringue-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the meringues with their parchment to wire racks and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies",
"title": "Holiday Cookies: Peanut Butter-Chocolate Chip Cookies",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Go nuts with these decadent peanut buttery, chocolate chip studded cookies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I couldn’t decide between peanut butter cookies and chocolate chip cookies for my holiday cookie platter so I smashed ‘em together and came up with this indulgent cookie recipe that will keep everyone happy.\u003c/p>\n\u003cp>These are the cookies you make when you don’t have a ton of time, don’t want a lot of fuss, and don’t want to use any specialty ingredients...chances are, you have all of this in your pantry already. They also make a great addition to a holiday cookie platter or cookie exchange. \u003c/p>\n\u003cp>If you want even more chocolate, double the amount of chocolate chips. Or, to really get elaborate, melt 1/2 cup chocolate chips until smooth and then drizzle the melted chocolate over the cooled cookies. Let them stand until the chocolate sets before serving. \u003c/p>\n\u003cfigure id=\"attachment_104728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-cooked.jpg\" alt=\"Peanut Butter-Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104728\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-cooked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peanut Butter-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peanut Butter-Chocolate Chip Cookies\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/4 cups all purpose flour\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp baking soda\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1/2 cup granulated sugar\u003c/li>\n\u003cli>1/2 cup packed dark brown sugar\u003c/li>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>1/2 cup smooth or chunky peanut butter\u003c/li>\n\u003cli>1/2 cup semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and beat until combined.\u003c/li>\n\u003cfigure id=\"attachment_104726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg\" alt=\" Add the peanut butter and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-pb-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peanut butter and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg\" alt=\"Add the chocolate chips and beat until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-add-chips1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scrape down the sides of the bowl, cover, and refrigerate until chilled, about 1 hour.\u003c/li>\n\u003cli>Preheat the oven to 350F. Line 2 rimmed baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. Using a fork, press down on the balls in a cross-hatch pattern.\u003c/li>\n\u003cfigure id=\"attachment_104727\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-balls.jpg\" alt=\"Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104727\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-balls-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll tablespoonfuls of the dough into balls and space evenly on the baking sheets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg\" alt=\"Using a fork, press down on the balls in a cross-hatch pattern.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104732\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-fork-marks-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a fork, press down on the balls in a cross-hatch pattern. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden but still chewy, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104733\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-oven.jpg\" alt=\"Bake until golden but still chewy, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden but still chewy, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peanutbutter-wirerack-cool-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely along with \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/10/christmas-cookies-gluten-free-chocolate-dipped-almond-crescents/\" target=\"_blank\">other holiday cookies\u003c/a>. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents",
"title": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.",
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"description": "Chewy almond crescents are loaded with toasty nutty flavor and then dipped in melted dark chocolate for a real holiday treat.",
"title": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents | KQED",
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"headline": "Christmas Cookies: Gluten-Free Chocolate-Dipped Almond Crescents",
"datePublished": "2015-12-10T08:00:28-08:00",
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"source": "Christmas Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I don’t know about you but anytime I see these classic almond crescents I get very happy. Toasty and chewy, these nutty cookies are perfect for dipping in melted chocolate, and they also just happen to be gluten-free (for anyone looking for gluten-free options out there.)\u003c/p>\n\u003cp>I use almond paste (not marzipan) in these, which you can find in 7 oz tubes in most well-stocked supermarkets. Almond paste is better for baking, and has a little coarser texture and is a little less sweet than its sister almond product, marzipan. Marzipan is smoothly textured, sweeter, and is often used for molding into shapes for candies (like the marzipan mushrooms you can make for your Christmas bûche de Noël) or rolling thinly to cover cakes and the like. \u003c/p>\n\u003cp>Once the dough is mixed I like to roll each cookie portion in crushed sliced almonds for a extra crispy texture on the outside. Plus it’s another way to get even more almonds packed into these little bites of love.\u003c/p>\n\u003cp>You can serve them as is, or dip them in the melted chocolate, depending on how fancy you want to get. \u003c/p>\n\u003cfigure id=\"attachment_104504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg\" alt=\"Get fancy and dip the almond crescents in chocolate.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Get fancy and dip the almond crescents in chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Chocolate-Dipped Almond Crescents3>\n\u003c/h3>\u003cp>\u003cem>Makes 12 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup sliced almonds\u003c/li>\n\u003cli>7 ounces almond paste \u003c/li>\n\u003cp>2 ounces almond flour\u003c/p>\n\u003cli>1/3 cup granulated sugar\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt \u003c/li>\n\u003cli>1 large egg white \u003c/li>\n\u003cli>1 cup bittersweet chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Place the sliced almond into a shallow bowl and lightly crush them with your hand.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat together the almond paste, almond flour, sugar, and salt on medium speed until the mixture becomes grainy, about 3 minutes. Add the egg white and beat until the mixture smooths out, about 2 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-eggwhites.jpg\" alt=\"Add the egg white and beat until the mixture smooths out, about 2 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-eggwhites-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the egg white and beat until the mixture smooths out, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the dough into 12 equal pieces (each about 1 oz). Roll each piece into a log that is about 4-inches long. Roll the logs into the crushed sliced almonds, then place on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_104508\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-divide-dough.jpg\" alt=\"Divide the dough into 12 equal pieces (each about 1 oz).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104508\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-divide-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the dough into 12 equal pieces (each about 1 oz). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-roll.jpg\" alt=\"Roll the logs into the crushed sliced almonds.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-roll-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the logs into the crushed sliced almonds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-raw.jpg\" alt=\"Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-raw-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place logs on the prepared baking sheet, forming it into a U shape. Space the cookies apart on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes then transfer to a rack and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked.jpg\" alt=\"Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104503\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 15 minutes. Let cool on the pan for about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104501\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg\" alt=\"Transfer cookies to a rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the bittersweet chocolate chips (in the microwave or the top of a double boiler) and stir until smooth. Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment or waxed paper.\u003c/li>\n\u003cfigure id=\"attachment_104505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg\" alt=\"Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the ends or the base of the cooled cookies into the chocolate, then let dry on parchment, waxed paper or a wire rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_104507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg\" alt=\"Chocolate-Dipped Almond Crescents\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/crescents-dip-chocolate3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Almond Crescents \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"title": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.",
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"description": "Lemon sugar cookies topped with a lemony icing are great any time of year, but cut into stars they become perfect for the holidays.",
"title": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars | KQED",
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"headline": "Christmas Cookies: Lemony Lemon Iced Sugar Cookie Stars",
"datePublished": "2015-12-09T08:00:30-08:00",
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"source": "Christmas Recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m kind of a lemonhead. I have a real weakness for it, plus I think it’s the perfect flavor, savory or sweet. So when I was considering my ideal cookie platter, I knew it had to include lemon iced cookies.\u003c/p>\n\u003cp>These simple sugar cookies include plenty of lemon zest, but it’s the lemon icing that really give them zing. You can easily turn these into vanilla sugar cookies by omitting the lemon zest and juice in the cookies and replacing it with 2 tsp of vanilla extract, and using milk instead of lemon juice in the icing (but I honestly don’t know why you would even consider that!).\u003c/p>\n\u003cp>Cut these into stars, or any other holiday shape you like: Christmas trees, snowflakes, Santas, stockings, just to name a few. Just make sure the dough is chilled before you start rolling and cutting or the shapes will be hard to transfer to the baking sheet.\u003c/p>\n\u003cp>I like to keep the icing white and sprinkle it with a little sparkle sugar before the icing dries, but you can also divide the icing and add a little food coloring to make a rainbow of colors. Set out your favorite sprinkles and make a party of it!\u003c/p>\n\u003cfigure id=\"attachment_104483\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-iced-sugar1.jpg\" alt=\"Sprinkle the lemon stars with a little sparkle sugar before the icing dries.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104483\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-iced-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle the lemon stars with a little sparkle sugar before the icing dries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Lemon Iced Sugar Cookie Stars\u003c/h3>\n\u003cp>\u003cem>Makes about 4 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 1/4 cups flour\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>14 tbsp butter, cut into chunks, at cool room temperature\u003c/li>\n\u003cli>3 tbsp cream cheese\u003c/li>\n\u003cli>2 tsp finely grated lemon zest\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon Icing\u003c/em>\u003c/strong>\n\u003cli>2 tablespoons cream cheese, at room temperature\u003c/li>\n\u003cli>4–6 tablespoons lemon juice\u003c/li>\n\u003cli>3 cups powdered sugar, sifted\u003c/li>\n\u003cli>Sparkle sugar, for decorating\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, and salt. Add the butter one piece at a time while the mixer is on low, then continue to beat until the mixture looks crumbly, about 1 minute. Add the cream cheese, lemon zest, and lemon juice, and mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\u003c/li>\n\u003cfigure id=\"attachment_104466\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-lemon.jpg\" alt=\"Zest and juice the lemons juice, add to the mixing bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104466\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-lemon-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zest and juice the lemons juice, add to the mixing bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-dough.jpg\" alt=\"Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix on low until the mixture looks wet and crumbly but holds together when pressed with your fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_104468\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-press-dough.jpg\" alt=\"Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-press-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the dough to a large zippered plastic bag and press it together into a disk. Refrigerate for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 375F. Position two racks evenly in the oven. Line two rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Roll out the dough into a round about 1/8 inch thick. Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many shapes as possible, spacing them slightly apart. Repeat with the 2nd dough disk. Press the scraps together into a disk and chill for 20 minutes before re-rolling and cutting the remaining dough. Repeat until all the dough is used up.\u003c/li>\n\u003cfigure id=\"attachment_104469\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-rolling.jpg\" alt=\"Roll out the dough into a round about 1/8 inch thick.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104469\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-rolling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out the dough into a round about 1/8 inch thick. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104461\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cutout3.jpg\" alt=\"Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104461\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cutout3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a 3 1/2-inch star-shaped cookie cutters (or the cutters of your choice), cut out as many rounds as possible, spacing them slightly apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Bake the cookies until lightly golden brown, rotating the baking sheets around about halfway through, about 10 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104457\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-cooked1.jpg\" alt=\"Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104457\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the icing, in a bowl, whisk together the cream cheese and 1 tbsp of the lemon juice until the mixture is smooth. Sift the powdered sugar into the bowl, add 1 tbsp lemon juice, and whisk until smooth and no lumps remain, adding the more juice as needed until the glaze is thin enough to spread easily. Spread the icing on the cookies, sprinkle with the sparkle sugar, and let sit until the icing sets.\u003c/li>\n\u003cfigure id=\"attachment_104442\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-icing1.jpg\" alt=\"Spread the icing on the cookies.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-icing1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the icing on the cookies. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104443\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/stars-sugar.jpg\" alt=\"Sprinkle the star cookies with sparkle sugar for decoration and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104443\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/stars-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with the sparkle sugar, and let sit until the icing sets. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
"title": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!",
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"description": "These festive slice-and-bake peppermint cookies will add swirls of color to your holiday cookie plate!",
"title": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels | KQED",
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"headline": "Christmas Cookies: Festive Slice-and-Bake Peppermint Pinwheels",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A swirl of color, the sparkle of sugar, and a hint of peppermint make these festive cookies perfect for the holidays. They look like they are difficult to make, but as long as you can roll out cookie dough, then you can make these. \u003c/p>\n\u003cp>Roll out the dough between sheets of parchment paper so that it doesn’t stick to the table or the rolling pin. When rolling out the dough, do your best to keep both halves the same overall size and thickness so that you can more easily roll them up together. \u003c/p>\n\u003cp>Use as much or as little red food coloring to make pink to red swirls, or change up the colors to make blue or green swirls. And if peppermint isn’t your thing, you can omit it and just add a little bit more vanilla extract (1/2 teaspoon). \u003c/p>\n\u003cp>Rolling the log in sparkle sugar gives the finished cookies a little bit of bling around the edges, but you could also use white, green, red, or multi-colored nonpareils.\u003c/p>\n\u003cp>Any way you slice it, these are a great addition to your cookie platter.\u003c/p>\n\u003cfigure id=\"attachment_104398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg\" alt=\"Peppermint Pinwheels\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish-above1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peppermint Pinwheels \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Peppermint Pinwheels\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>12 tbsp butter, at cool room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>3 tbsp milk\u003c/li>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>3/4 tsp baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp red liquid food coloring\u003c/li>\n\u003cli>1/2 tsp peppermint extract\u003c/li>\n\u003cli>1/2 cup sparkle sugar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 3 minutes. Add the milk, egg yolk, and vanilla and beat until combined.\u003c/li>\n\u003cli>In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and beat on low speed until evenly combined. Split the dough into two equal pieces. Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\u003c/li>\n\u003cfigure id=\"attachment_104409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg\" alt=\"Add the flour mixture to the butter mixture and beat on low speed until evenly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour mixture to the butter mixture and beat on low speed until evenly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg\" alt=\"Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-mix-dye-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the food coloring and peppermint extract to one of the halves, stirring or kneading it into the dough until thoroughly combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 large pieces of parchment paper, each about 18 inches long. Spread the sparkle sugar on a large rimmed baking sheet.\u003c/li>\n\u003cli>On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. Peel off the top pieces of parchment. Sandwich the two doughs together, lining them up. Using the paper to help, roll up the dough lengthwise into a tight log.\u003c/li>\n\u003cfigure id=\"attachment_104424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg\" alt=\"On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-shape-dough-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On a work surface, shape each dough piece into a rectangle and place each on one piece of parchment. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg\" alt=\"Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-rolling-white-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top each with a second piece of parchment, then roll out each into a 10-by-12-inch rectangle. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104428\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg\" alt=\"Sandwich the two doughs together, lining them up. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-white-on-red-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sandwich the two doughs together, lining them up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg\" alt=\"Trim the edges to even off the two rectangles of dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-trim-edge-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim the edges to even off the two rectangles of dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104416\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg\" alt=\"Using the paper to help, roll up the dough lengthwise into a tight log.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104416\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-colors-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using the paper to help, roll up the dough lengthwise into a tight log. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. Wrap the roll in plastic wrap and refrigerate until firm, about 2 hours.\u003c/li>\n\u003cfigure id=\"attachment_104417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg\" alt=\"Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-roll-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the log in the sparkle sugar, pressing slightly to make sure it adheres to the dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Unwrap the dough log and slice it into 1/3-inch-thick slices. Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.\u003c/li>\n\u003cfigure id=\"attachment_104425\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg\" alt=\"Unwrap the dough log and slice it into 1/3-inch-thick slices.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-sideview-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Unwrap the dough log and slice it into 1/3-inch-thick slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104412\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg\" alt=\"Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104412\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place the slices on parchment-lined rimmed baking sheets, spacing them evenly. Bake until set but before they begin to brown, about 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg\" alt=\"Transfer to a wire rack to cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/peppermint-pinwheels-finish1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a wire rack to cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Ultimate Bay Area Bites Christmas Steakhouse Menu",
"title": "The Ultimate Bay Area Bites Christmas Steakhouse Menu",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above with roasted beef tenderloin bathed in mushroom-port sauce, earthy root vegetable mash, and velvety creamed chard. Tender, buttery pull-apart rolls are worth making your own, and bitter-sweet-salty endive, radicchio, pear, almond, and blue cheese salad makes a welcome appearance. Top it all off with lighter-than-air chocolate raspberry souffles (easier than you'd think) and you have a holiday meal that will leave your friends and family in awe (and likely very full and satisfied).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Tender, Buttery Pull-Apart Rolls for Christmas Dinner\u003c/strong>\u003c/a>\u003cbr>\nFluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.\u003c/p>\n\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Pull-Apart Dinner Rolls\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/strong>\u003c/a>\u003cbr>\nA roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.\u003c/p>\n\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cstrong>Bitter & Sweet: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/a>\u003cbr>\nBold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.\u003c/p>\n\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003cstrong>Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb\u003c/strong>\u003c/a>\u003cbr>\nTake mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.\u003c/p>\n\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Celery Root–Parsnip–Potato Mash\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003cbr>\nSwap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!\u003c/p>\n\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003cbr>\nThese light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!\u003c/p>\n\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above that will leave your friends and family in awe.",
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"description": "Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above that will leave your friends and family in awe.",
"title": "The Ultimate Bay Area Bites Christmas Steakhouse Menu | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Who doesn't love a bit of decadence for the holidays? And this feast brings it. Inspired by a steakhouse, this menu takes it a notch above with roasted beef tenderloin bathed in mushroom-port sauce, earthy root vegetable mash, and velvety creamed chard. Tender, buttery pull-apart rolls are worth making your own, and bitter-sweet-salty endive, radicchio, pear, almond, and blue cheese salad makes a welcome appearance. Top it all off with lighter-than-air chocolate raspberry souffles (easier than you'd think) and you have a holiday meal that will leave your friends and family in awe (and likely very full and satisfied).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Tender, Buttery Pull-Apart Rolls for Christmas Dinner\u003c/strong>\u003c/a>\u003cbr>\nFluffy, supple, and feather-light, these versatile pull-apart rolls deserve a place at your next celebration.\u003c/p>\n\u003cfigure id=\"attachment_91070\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rolls-final.jpg\" alt=\"Pull-Apart Dinner Rolls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91070\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/18/tender-buttery-pull-apart-rolls-for-christmas-dinner/\">\u003cstrong>Pull-Apart Dinner Rolls\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce\u003c/strong>\u003c/a>\u003cbr>\nA roasted beef tenderloin with velvety, savory-sweet sauce is a thing of beauty. Find out how to cook it to perfection for your next gathering.\u003c/p>\n\u003cfigure id=\"attachment_91024\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/beef-mushroom-sauce-final.jpg\" alt=\"Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">\u003cstrong>Roasted Beef Tenderloin with Port, Shallot, and Mushroom sauce\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cstrong>Bitter & Sweet: Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/a>\u003cbr>\nBold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.\u003c/p>\n\u003cfigure id=\"attachment_91219\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/19/bitter-sweet-endive-radicchio-salad-with-pears-blue-cheese-and-almonds/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas-salad-final1000.jpg\" alt=\"Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91219\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003cstrong>Endive-Radicchio Salad with Pears, Blue Cheese, and Almonds\u003c/strong>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb\u003c/strong>\u003c/a>\u003cbr>\nTake mashed potatoes to the next level by making a gorgeous white root vegetable mash; excellent alongside winter’s hearty stews and braises.\u003c/p>\n\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/21/forget-mashed-potatoes-this-root-vegetable-mash-is-the-bomb/\">\u003cstrong>Celery Root–Parsnip–Potato Mash\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003cbr>\nSwap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!\u003c/p>\n\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/a-new-twist-on-a-steakhouse-favorite-creamed-chard-with-buttery-breadcrumbs/\">\u003cstrong>Creamed Chard with Buttery Breadcrumbs\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003cbr>\nThese light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!\u003c/p>\n\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/23/not-as-hard-as-you-think-deep-dark-chocolate-and-raspberry-souffles/\">\u003cstrong>Deep, Dark Chocolate and Raspberry Soufflés\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés",
"title": "Not as Hard as You Think: Deep, Dark Chocolate and Raspberry Soufflés",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91335,91334\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91309,91331\"]\u003c/p>\n\u003cli>In a small saucepan, melt the butter and chocolate over low heat, stirring gently until smooth. Remove from the heat and stir in the vanilla.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91322,91323\"]\u003c/p>\n\u003cli>In the bowl of a mixer fitted with the whip attachment, beat together the 5 egg yolks and 3 tablespoons of the granulated sugar on medium speed until thick and fluffy. Stir the chocolate mixture into the egg yolks on low speed.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91326,91324\"]\u003c/p>\n\u003cli>In a clean bowl, using clean beaters, beat the 7 egg whites with the salt and cream of tartar on medium-high speed just until foamy. Slowly add the remaining 3 tablespoons granulated sugar and beat to glossy, stiff peaks.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91325,91336\"]\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91338,91305\"]\u003c/p>\n\u003cli>Place the soufflés on a rimmed baking sheet. If you like, run a finger around the edge of the batter to create more of a “top hat.” Bake until puffed and set, but the center still jiggles slightly when the ramekins are gently shaken, about 20 minutes. Dust with confectioners’ sugar and serve at once.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91328,91307,91317,91315,91314\"]\u003c/p>\n\u003c/ol>\n\u003cfigure id=\"attachment_91313\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-scoop.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "90902 http://blogs.kqed.org/bayareabites/?p=90902",
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"excerpt": "These light-as-a-feather chocolate soufflés contain a hidden secret at the bottom: tart, fresh raspberries. And you can make them in advance!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91311\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-final-close1000.jpg\" alt=\" Deep, Dark Chocolate and Raspberry Soufflés. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-91311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deep, Dark Chocolate and Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It seems like whenever anyone hears the word “soufflé” they immediately think, “Oh, I could never make that.” Or “Sheesh, that’s hard.” Or even, “What a pain in the arse, that’s a lot of work to do it at the last minute.” \u003c/p>\n\u003cp>Well, I’m here to tell you that if you can whip egg whites, you can make a successful, lighter-than-air soufflé. And you can do the whole thing (minus the actual baking part) up to a day in advance.\u003c/p>\n\u003cp>This is one of my favorite soufflés: Not overly sweet, with a rich chocolate flavor, and the surprise of fresh tart raspberries at the bottom of the dish.\u003c/p>\n\u003cp>Be sure to use ramekins, as you need the straight sides to give the soufflés lift. Also, if you want to make them in advance, prepare the batter and fill the ramekins, then cover them with plastic wrap and refrigerate them. About an hour before baking, take them out of the fridge. Remove the plastic wrap before baking.\u003c/p>\n\u003cp>And remember, gather the troops at the table as soon as the soufflés go into the oven. Once they come out, soufflés wait for no one. (Although they fall rather quickly, they are still scrumptious hours later, and even the next day chilled in the fridge!)\u003c/p>\n\u003cfigure id=\"attachment_91320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/souffle-ingredients.jpg\" alt=\"Ingredients for Chocolate-Raspberry Soufflés. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate-Raspberry Soufflés. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chocolate-Raspberry Soufflés\u003c/h3>\n\u003cp>\u003cem>Makes 6 soufflés\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>7 tbsp granulated sugar, plus more for coating\u003c/li>\n\u003cli>1 1/2 cups fresh raspberries\u003c/li>\n\u003cli>3 tbsp unsalted butter\u003c/li>\n\u003cli>7 oz bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>5 large eggs, separated, plus 2 egg whites\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003cli>1/4 tsp cream of tartar\u003c/li>\n\u003cli>Confectioners’ sugar for dusting\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position a rack in the lower third of the oven and preheat the oven to 375°F. Butter six 1 cup (8–fl oz) ramekins and dust them with granulated sugar. In a bowl, toss the raspberries with 1 tablespoon of the granulated sugar and divide among the ramekins. Place the ramekins on a rimmed baking sheet.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Gently fold the beaten egg whites into the chocolate mixture. Divide the mixture among the ramekins; they will be nearly full. (You can prepare the soufflés up to this point, covered with plastic wrap, and refrigerated for up to 1 day.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs",
"title": "A New Twist on a Steakhouse Favorite: Creamed Chard with Buttery Breadcrumbs",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, a big juicy steak is always best—particularly at any great, old-school steakhouse—with a side of buttery-rich creamed spinach. Now, as anyone who likes creamed spinach can attest, all creamed spinaches are not created alike. It’s not that hard to find versions that are drowned in cream, overcooked to the point of being mush, or greasy pools of flavorless glop. \u003c/p>\n\u003cp>Now let me paint a different picture. Here’s my ultimate version: tender with a bit of a bite; cloaked in flavorful, cheese-spiked sauce that isn’t gloppy; and topped with crunchy, buttery breadcrumbs. Also, I like spinach, but I LOVE chard. It’s like the perfect green because it retains its texture but is still tender and flavorful. Plus, if you use red chard, it makes this whole dish more colorful. So I swapped it out for this dish.\u003c/p>\n\u003cp>Start by blanching the chard leaves; this helps them retain their green color. Also, don’t throw out the stems! They are not only colorful but offer great character. I use more milk than cream (you really only need a tiny bit), and I like mine with plenty of Parmesan cheese, but you can cut that out if you like. Don’t cut out the breadcrumbs though, as they really do make this side dish shine.\u003c/p>\n\u003cp>This is perfect served alongside a big juicy steak, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">roasted beef tenderloin\u003c/a>. It’s rich and decadent enough for the holiday table too. \u003c/p>\n\u003cfigure id=\"attachment_91294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\" alt=\"Ingredients for Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creamed Chard with Buttery Breadcrumbs\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamed Chard with Buttery Breadcrumbs\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 bunches chard (about 2 lbs)\u003c/li>\n\u003cli>6 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 teaspoon fresh thyme leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2/3 cup grated Parmesan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Generously butter a shallow 2-quart baking dish. Strip the stalks from the leaves. Trim the base of the stalks and discard, then thinly slice the stalks. Place in a bowl and set aside. Roughly chop the chard leaves.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91280,91278,91279,91276\"]\u003c/p>\n\u003cli>Fill a large pot about half full of water (at least 3 inches) and bring to a boil over high heat. Add the chopped chard leaves in large handfuls and cook until wilted, about 4 minutes. Drain the chard in a colander and cool under running water. Press and squeeze out as much water as possible. Transfer the chard to a cutting board and chop it roughly.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91272,91281,91299\"]\u003c/p>\n\u003cli>In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the breadcrumbs and thyme and fry, stirring, until the crumbs are crisp and golden. Scrape into a bowl and set aside.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91292,91291\"]\u003c/p>\n\u003cli>In the frying pan, melt the remaining 4 tablespoons butter. Add the chard stems and onion and cook, stirring, until the vegetables are softened and the onions are golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a boil and cook, stirring, until the sauce becomes very thick, 2 to 3 minutes. Stir in the Parmesan cheese and reserved blanch chard leaves. Season with salt and pepper.\n\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91265,91264,91269,91271,91270,91267,91262,91284\"]\u003c/p>\n\u003cli>Scrape the mixture into the baking dish and spread into an even layer. Scatter the reserved breadcrumbs over the chard mixture and bake for about 20 minutes, until the mixture is bubbling and the crumbs are deep golden. Let stand for about 10 minutes before serving.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91297,91274\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_91289\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91289\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Swap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!",
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"description": "Swap out seasonal chard for spinach in this decadently delicious updated version of creamed spinach. Perfect alongside any roasted meats on the holiday table!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91287\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-final-spoon2.jpg\" alt=\"Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91287\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Creamed Chard with Buttery Breadcrumbs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>In my opinion, a big juicy steak is always best—particularly at any great, old-school steakhouse—with a side of buttery-rich creamed spinach. Now, as anyone who likes creamed spinach can attest, all creamed spinaches are not created alike. It’s not that hard to find versions that are drowned in cream, overcooked to the point of being mush, or greasy pools of flavorless glop. \u003c/p>\n\u003cp>Now let me paint a different picture. Here’s my ultimate version: tender with a bit of a bite; cloaked in flavorful, cheese-spiked sauce that isn’t gloppy; and topped with crunchy, buttery breadcrumbs. Also, I like spinach, but I LOVE chard. It’s like the perfect green because it retains its texture but is still tender and flavorful. Plus, if you use red chard, it makes this whole dish more colorful. So I swapped it out for this dish.\u003c/p>\n\u003cp>Start by blanching the chard leaves; this helps them retain their green color. Also, don’t throw out the stems! They are not only colorful but offer great character. I use more milk than cream (you really only need a tiny bit), and I like mine with plenty of Parmesan cheese, but you can cut that out if you like. Don’t cut out the breadcrumbs though, as they really do make this side dish shine.\u003c/p>\n\u003cp>This is perfect served alongside a big juicy steak, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">roasted beef tenderloin\u003c/a>. It’s rich and decadent enough for the holiday table too. \u003c/p>\n\u003cfigure id=\"attachment_91294\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/creamchard-ingredients.jpg\" alt=\"Ingredients for Creamed Chard with Buttery Breadcrumbs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91294\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Creamed Chard with Buttery Breadcrumbs\u003c/figcaption>\u003c/figure>\n\u003ch3>Creamed Chard with Buttery Breadcrumbs\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>3 bunches chard (about 2 lbs)\u003c/li>\n\u003cli>6 tablespoons unsalted butter\u003c/li>\n\u003cli>1 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 teaspoon fresh thyme leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1 small yellow onion, finely chopped\u003c/li>\n\u003cli>3 tablespoons all-purpose flour\u003c/li>\n\u003cli>1 3/4 cups whole milk\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>2/3 cup grated Parmesan\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Generously butter a shallow 2-quart baking dish. Strip the stalks from the leaves. Trim the base of the stalks and discard, then thinly slice the stalks. Place in a bowl and set aside. Roughly chop the chard leaves.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Fill a large pot about half full of water (at least 3 inches) and bring to a boil over high heat. Add the chopped chard leaves in large handfuls and cook until wilted, about 4 minutes. Drain the chard in a colander and cool under running water. Press and squeeze out as much water as possible. Transfer the chard to a cutting board and chop it roughly.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a large, heavy frying pan over medium heat, melt 3 tablespoons of the butter. Add the breadcrumbs and thyme and fry, stirring, until the crumbs are crisp and golden. Scrape into a bowl and set aside.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In the frying pan, melt the remaining 4 tablespoons butter. Add the chard stems and onion and cook, stirring, until the vegetables are softened and the onions are golden brown, about 10 minutes. Stir in the flour and let bubble for about 2 minutes. Gradually whisk in the milk, stirring until smooth. Whisk in the cream. Bring to a boil and cook, stirring, until the sauce becomes very thick, 2 to 3 minutes. Stir in the Parmesan cheese and reserved blanch chard leaves. Season with salt and pepper.\n\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Scrape the mixture into the baking dish and spread into an even layer. Scatter the reserved breadcrumbs over the chard mixture and bake for about 20 minutes, until the mixture is bubbling and the crumbs are deep golden. Let stand for about 10 minutes before serving.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "DIY Pâte de Fruit Makes an Elegant Holiday Gift",
"title": "DIY Pâte de Fruit Makes an Elegant Holiday Gift",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.",
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"description": "Pâte de Fruit candies are often served as after dinner treats at high end restaurants. But there's no reason you need to shell out big bucks for a few bites of these chewy, fruity treats. They're not much harder to make than a simple pot of jam, and the jewel toned candies make wonderful gifts. Learn how to make your own with Kate Williams.",
"title": "DIY Pâte de Fruit Makes an Elegant Holiday Gift | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91379\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\">\u003cimg class=\"size-full wp-image-91379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-squares-2.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade candy is my favorite treat to have on hand for holiday giving. It’s almost always easier than it looks, and is sure to please just about everyone. My current candy of choice? Pâte de fruit.\u003c/p>\n\u003cp>These colorful sweets are often served at high-end restaurants as an after-dinner bite, but they’re not inherently fancy. In fact, they’re little more than extra-thick jam, coated in sugar. There are many different approaches to making them at home — some recipes read like chemistry experiments and yield crystal-clear jewels, while others call for canned fruit and result in rustic candies. I like to strike a middle ground with a little science and a little character.\u003c/p>\n\u003cfigure id=\"attachment_91377\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\">\u003cimg class=\"size-full wp-image-91377\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/apples-in-pot.jpg\" alt=\"Homemade applesauce forms the base of the candies. Photo: Kate Williams\" width=\"1000\" height=\"691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade applesauce forms the base of the candies. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I start with pectin-filled apples to form the base of the candies. Apples are full of pectin, so they help to set the candy. Their relatively mild flavor can form the base for just about any other fruit flavor. Peeled, chopped, and quickly steamed, they collapse into a smooth applesauce with a few swipes of a potato masher.\u003c/p>\n\u003cp>Next, I bring in color — and sweet-tart flavor — with pomegranate juice. You can mix it up and use your favorite fruit juice here, but be sure to pick 100% juice with no sugar added. We’ll be adding plenty of sugar later.\u003c/p>\n\u003cp>Combine the pomegranate juice and applesauce with a cup of sugar, a hearty squeeze of lemon juice, and a tablespoon of powdered pectin. The pectin will set the fruit mix into chewy candies. It’s the same stuff used in jelly recipes, and it is made from fruit, plus a little sugar and citric acid. I used \u003ca href=\"http://www.kraftbrands.com/surejell/home.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> brand pectin in this recipe. Other “natural” or low-sugar brands will likely work in the recipe, but you may need to experiment with other amounts or cooking times.\u003c/p>\n\u003cfigure id=\"attachment_91375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\">\u003cimg class=\"size-full wp-image-91375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/pate-de-fruit-mix-pre-cook.jpg\" alt=\"Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate juice, sugar, pectin, and lemon juice are added to the applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bring the fruit and sugar mixture up to a simmer in a large, high-sided pot. Once the first cup of sugar has dissolved, add another cup and stir until the mixture returns to a simmer. At first, the fruit mixture will emit a lot of steam, and will form large, fluffy white bubbles. As the mixture cooks (and the water evaporates), it will noticeably thicken and the bubbles will become wet and sticky. At this point, you will need to stir frequently to prevent any fruit from sticking to the bottom of the pot and burning. Continue to simmer until the mixture reads 220 degrees on an instant-read thermometer. This temperature indicates that enough water has evaporated out of the mixture for it to form chewy candies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I like to give the mixture several stirs after I first get a 220-degree reading. Thick, sugar-filled mixtures tend to form hot pockets, so the temperature is not consistent throughout the pot. After stirring the first few times, I find that the mixture is almost never at 220 degrees, so I continue to cook it until I can get an even 220-degree reading throughout the mixture. The entire cooking process will take 20 to 30 minutes. Be patient.\u003c/p>\n\u003cfigure id=\"attachment_91376\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\">\u003cimg class=\"size-full wp-image-91376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/poured-into-pan.jpg\" alt=\"After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\" width=\"1000\" height=\"726\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After cooking, the fruit mixture will be thick and sticky. Let it set into candies in a square baking dish. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Once you’re sure that the entire mixture has reached 220, remove the pot from the heat and stir in a little lemon zest to add brightness to the final candy. Pour the mixture into a square baking dish lined with parchment paper. Smooth the top and let the mixture sit until the candy has set. It’ll take an hour or two, depending on the temperature and humidity of the room.\u003c/p>\n\u003cp>At this point, the only thing left to do is to cut and coat the candies. I like to cut the candies into 1-inch squares, but if you have kids (or if you’re simply channeling one), you could go crazy with cookie cutters and make fun shapes. Cutting out the candy is much easier if you spray your knife or cookie cutters with nonstick oil spray to prevent sticking.\u003c/p>\n\u003cfigure id=\"attachment_91378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\">\u003cimg class=\"size-full wp-image-91378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/cut-into-logs.jpg\" alt=\"I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\" width=\"1000\" height=\"775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I cut my candies into squares by first coating the set fruit mixture in sugar and then cutting it up using a sharp knife. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Turn the set candy out onto a cutting board that has been coated in sugar. Sprinkle more sugar over the top of the candy. Use the knife or cookie cutters to cut the candy into your desired shapes, and then roll the exposed edges in — you guessed it — more sugar.\u003c/p>\n\u003cp>With that, the pâte de fruit are ready to eat or wrap up for gift giving.\u003c/p>\n\u003cfigure id=\"attachment_91387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\">\u003cimg class=\"size-full wp-image-91387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/in-box-new.jpg\" alt=\"Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\" width=\"1000\" height=\"735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pomegranate-Apple Pâte de Fruit. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pomegranate-Apple Pâte de Fruit\u003c/h3>\n\u003cp>\u003cem>Makes about 50 candies\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> You can substitute a different fruit juice for the pomegranate juice. This recipe was tested using powdered \u003ca href=\"http://www.kraftbrands.com/surejell/products.aspx\" target=\"_blank\" rel=\"noopener\">Sure-Jell\u003c/a> pectin (yellow box). You will need an instant-read or candy thermometer for this recipe. If you’re making the candies far in advance, you may need to roll them in a little more sugar before serving. The coating tends to dissolve over time.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 pounds apples, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>2 1/2 cups sugar, plus extra if needed for coating the candies\u003c/li>\n\u003cli>2/3 cup pomegranate juice\u003c/li>\n\u003cli>1 tablespoon powdered pectin\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the apples and water in a small saucepan. Cover the pot and cook over medium heat until the apples are very tender, about 10 minutes. If all of the water evaporates before the apples are tender, add another 1/4 cup water and continue to cook. Remove from the heat.\u003c/li>\n\u003cli>Use a potato masher to smash the apples until they form a smooth puree. Alternatively, use a blender or food processor to puree apples.\u003c/li>\n\u003cli>Line an 8-inch square baking dish with parchment paper. Grease with nonstick oil spray.\u003c/li>\n\u003cli>Combine applesauce, 1 cup sugar, pomegranate juice, pectin, and lemon juice in a large pot. Bring the mixture to a simmer over medium heat. Stir in 1 more cup of sugar, and continue to simmer, stirring frequently, until mixture reads 220 degrees on an instant-read thermometer, about 20 minutes. Stir the mixture thoroughly and take the temperature again. If it still reads 220 degrees, remove from heat. If not, continue to cook for 5 to 10 more minutes, until the mixture comes to temperature.\u003c/li>\n\u003cli>Stir in the lemon zest and transfer fruit mixture to the prepared baking pan. Use a spatula to smooth the top. Let the fruit mixture sit at room temperature until set, 1 to 2 hours.\u003c/li>\n\u003cli>Once the fruit mixture has set, sprinkle 1/4 cup of the remaining sugar across a cutting board. Flip the pâte de fruit out onto the sugar. Sprinkle the remaining sugar over the top of the pâte de fruit. Use a sharp knife to cut the pâte into 1-inch squares. Coat the sides of the candies with the sugar remaining on the cutting board.\u003c/li>\n\u003cli>Transfer the candies to an airtight storage container lined with parchment paper. The sugar coating will dissolve over time, so if you are not serving or gifting the candies right away, you will need to coat them with additional sugar.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb",
"title": "Forget Mashed Potatoes, This Root Vegetable Mash is the Bomb",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t get me wrong, I love mashed potatoes. It’s the perfect foundation for all the lovely braised meats and stews of the season. What is better than pan-seared fish with a buttery-lemony sauce perched atop a mound of smooth potato puree? \u003c/p>\n\u003cp>But this. This lovely trio of roots--celery root (celeriac), parsnips, and russet potatoes--brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich (when it’s perfect though...). It feels special, and interesting. \u003c/p>\n\u003cp>And besides all that, it is an excellent accompaniment to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">braised short ribs\u003c/a>, beef stew, braised pork, or roast chicken. Pork chops, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">beef tenderloin\u003c/a>, and country-style ribs would all feel at home nestled up to this mash. \u003c/p>\n\u003cp>The celery root takes a bit longer to cook than the parsnips and potatoes, so I opted to do them in a separate pot. The extra dish is worth it in order to ensure that everything is cooked properly. I also liked the smoother texture of using a potato ricer, then pureeing the riced vegetables with an immersion blender. \u003c/p>\n\u003cp>Another great thing about this? Add a few cups of chicken stock and turn it into a delicious, warming soup for lunch! A great way to use up the leftovers, if you have any. \u003c/p>\n\u003cfigure id=\"attachment_91256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\" alt=\"Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91256\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Celery Root–Parsnip–Potato Mash\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 celery root (celeriac; about 1 1/2 lb), peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 lb parsnips, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup heavy cream, warmed\u003c/li>\n\u003cli>1/4 cup whole milk, warmed\u003c/li>\n\u003cli>Ground white pepper\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91258,91257,91251\"]\u003c/p>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, toss together the potatoes and parsnips. In another saucepan, add the celery root. Add enough cold water to cover the vegetables in each saucepan by 1 inch. Add a generous amount of kosher salt to each pan. Over medium-high heat, bring to a boil, then cook at a low boil, stirring occasionally, until tender, about 20 minutes for the potato-parsnips and about 30 minutes for the celery root. Drain well.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91243,91249,91248,91261\"]\u003c/p>\n\u003cli>Using a potato ricer, press the vegetables together into one of the saucepans. Add the butter and stir until melted. Add the cream and milk and beat with a fork until creamy and smooth. If you like a smoother texture, use an immersion blender. (Alternatively, add the butter, cream, and milk to the vegetables and use a potato masher.) Add a little more milk if needed. Season to taste with additional salt and a pinch of white pepper.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91260,91244,91245,91247\"]\n\u003c/p>\u003c/ol>\n\u003cfigure id=\"attachment_91254\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish2.jpg\" alt=\"Serve the Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91254\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serve the Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91252\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-finish.jpg\" alt=\"Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91252\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celery Root–Parsnip–Potato Mash. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t get me wrong, I love mashed potatoes. It’s the perfect foundation for all the lovely braised meats and stews of the season. What is better than pan-seared fish with a buttery-lemony sauce perched atop a mound of smooth potato puree? \u003c/p>\n\u003cp>But this. This lovely trio of roots--celery root (celeriac), parsnips, and russet potatoes--brings nuance and depth to a side that can range from lumpy and bland to overwhelmingly rich (when it’s perfect though...). It feels special, and interesting. \u003c/p>\n\u003cp>And besides all that, it is an excellent accompaniment to \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">braised short ribs\u003c/a>, beef stew, braised pork, or roast chicken. Pork chops, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/17/a-holiday-feast-roasted-beef-tenderloin-with-port-shallot-and-mushroom-sauce/\">beef tenderloin\u003c/a>, and country-style ribs would all feel at home nestled up to this mash. \u003c/p>\n\u003cp>The celery root takes a bit longer to cook than the parsnips and potatoes, so I opted to do them in a separate pot. The extra dish is worth it in order to ensure that everything is cooked properly. I also liked the smoother texture of using a potato ricer, then pureeing the riced vegetables with an immersion blender. \u003c/p>\n\u003cp>Another great thing about this? Add a few cups of chicken stock and turn it into a delicious, warming soup for lunch! A great way to use up the leftovers, if you have any. \u003c/p>\n\u003cfigure id=\"attachment_91256\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/mash-ingredients.jpg\" alt=\"Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91256\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Celery Root–Parsnip–Potato Mash. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Celery Root–Parsnip–Potato Mash\u003c/h3>\n\u003cp>\u003cem>Serves 6 to 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 celery root (celeriac; about 1 1/2 lb), peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>1 lb parsnips, peeled and cut into 1-inch pieces\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>3 tablespoons unsalted butter, melted\u003c/li>\n\u003cli>1/4 cup heavy cream, warmed\u003c/li>\n\u003cli>1/4 cup whole milk, warmed\u003c/li>\n\u003cli>Ground white pepper\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a saucepan, toss together the potatoes and parsnips. In another saucepan, add the celery root. Add enough cold water to cover the vegetables in each saucepan by 1 inch. Add a generous amount of kosher salt to each pan. Over medium-high heat, bring to a boil, then cook at a low boil, stirring occasionally, until tender, about 20 minutes for the potato-parsnips and about 30 minutes for the celery root. Drain well.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Using a potato ricer, press the vegetables together into one of the saucepans. Add the butter and stir until melted. Add the cream and milk and beat with a fork until creamy and smooth. If you like a smoother texture, use an immersion blender. (Alternatively, add the butter, cream, and milk to the vegetables and use a potato masher.) Add a little more milk if needed. Season to taste with additional salt and a pinch of white pepper.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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