Cookies for Santa

Christmas is almost here and Santa cookies are a MUST! I mean, he has to keep his belly like a bowl full of jelly, right?

While I was surfing around for a perfect recipe to test out for the blog, I came upon SeriousEats.com and found some of the best advice for making the perfect sugar cookie! Here is a link to their recipe which is awesome, and here are 5 steps to perfect sugar cookies!


1. Measure Carefully
Any sugar cookie recipe is a delicate proportional balance of fat, sugar and flour, so be sure to measure your ingredients carefully in order to get the desired finished texture (crisp, chewy, delicate, melting, etc).

2. Mind Your Butter!
A key step in making sugar cookies is the creaming of butter and sugar. If the butter is too soft, your cookies will be greasy, and if it is too cold, they'll seem like lead weights. It is important to start with evenly softened butter, and the only way to do this properly is to take it out of the refrigerator and, uh, wait. Always soften butter in a temperate environment until it yields gently to pressure; if you want to hasten the process a bit, cut the butter into even sized pieces and spread them out. This is not the time to attempt any wacky moves in the microwave or on the stove top. If your recipe requires shortening, make sure it is ultra-fresh and stored in a cool, dry place to maintain the proper consistency.

3. Keep Flavorings Simple and of the Highest Quality
Sugar cookies are, by nature, an example of sublime simplicity. Vanilla is classic, and some freshly grated lemon or orange zest provides a nice contrast. Anything beyond that, and it becomes a different cookie.

4. Roll and Cut in a Dough-Friendly Environment
This means as far away from the screaming hot oven as possible. After chilling your dough, divide it into three or four pieces. Soften it just until you can press it slightly with your rolling pin; the dough should still be cool to the touch while you are rolling. Work in an assembly line, keeping the other pieces of dough chilled. Keep your rolling surface well dusted with flour—but not too much—and move the dough around to prevent it from sticking. Cut your cookies closely as possible to minimize the amount of scraps, since the dough will become tougher each time your re-roll it.

5. Move Your Baking Sheets
Rotate your baking sheets 180 degrees, halfway through the baking time. Baking on the center rack is best, but if you are using multiple oven racks, switch the position of the sheets, moving top to bottom, bottom to top. Both steps will help the cookies brown evenly and help to prevent over-browned edges.

I hope these help make your Santa cookies better than ever! Thank you to Serious Eats for your tips, and from all of us at Gourmet Momma, we hope you all have a VERY Merry Christmas with your families!! God Bless!

Thanksgiving...The battle of the pies!

Hey Everyone!!

First of all, I want to say thank you for all of the support on Cook it Blog it! Its really an awesome site, and I hope to see more people subscribe and check out the other ladies on there!!

Now, on to Thanksgiving. Can you believe it's already here? One thing I know about this day is that people love turkey, but they can not resist the pie!
The battle in my home? Pumpkin or Pecan?
How about BOTH? This Pumpkin Pecan Pie is a southern specialty, and this recipe is sure to knock your socks off!!

Pumpkin Pecan Pie

Grocery List:
3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2/3 cup karo light or dark syrup
2 Tbsp butter, melted
1 ts vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*

How to make it:
Preheat oven to 350. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

1.) In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread in pie crust.

2.) In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

3.) Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Since this is Thanksgiving, I am not listing the nutritional information, because let's face it! There isn't any!! hehe Just eat a slice or two and enjoy! Work it off shopping on Black Friday.

I hope you all have a wonderful Holiday!! See you next week! :)

Easter Dinner: Sweet and Spicy Ham

So I know Easter is quickly approaching, and many of you are thinking, "WHAT AM I GOING TO MAKE?!"
Easter dinner can be stressful for most! Heck, its like a mini thanksgiving or Christmas meal. Most eat ham at this meal, and I have come up with a super fun sweet and spicy glaze for ham that will have your family and friends flipping for more! Plus, you can make it a day ahead, which could not be easier!

Sweet and Spicy Ham Glaze
Grocery List:
Glaze & Sauce
1 jar hot-pepper spread or jelly (3⁄4 cup; see Note)
1⁄4 cup firmly packed light-brown sugar
2 Tbsp chopped cilantro
2 Tbsp fresh lime juice
1 tsp minced garlic

1 precooked 7- to 8-lb spiral-sliced bone-in half ham (shank or butt)

How to make it:
1. Heat oven to 325°F. Have a large roasting pan ready.

2. Glaze & Sauce: Microwave ingredients in a bowl just until jelly melts. Transfer 1 cup to a serving bowl; reserve to use as sauce.

3. Bake ham as package directs, or place ham, cut side down, in roasting pan and add 1⁄4 in. water. Cover pan tightly with foil; bake 12 minutes per pound.

4. Remove ham from oven. Brush with remaining glaze and bake, uncovered, 30 minutes, or until an instant-read thermometer inserted in thickest part registers 135ºF. Serve with reserved sauce.

*Planning Tip: The glaze and sauce can be made up to 1 day ahead. Refrigerate covered.
**Note: If you can’t find hot-pepper spread or jelly, stir 4 to 6 tsp jalapeño hot sauce into 3⁄4 cup apple jelly.

Nutritional Information:
215cal
8g fat
0g fiber
5 WW points