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!

Cooking with Kids: Chocolate-Dipped Oreo Pops

Hey Everyone! I hope your all enjoying your summer! Its been over 100 here for over 35 days and I need a cool down treat! This one is fun for the kids to make and eat! So get in the kitchen with your family and make this awesome dessert together!!

Chocolate-Dipped Oreo Pops
Grocery List:
10 lollipop sticks
10 double-stuff Oreo cookies
1 1/2 cups (9 oz) semisweet chocolate chips
1 1/2 Tbsp solid vegetable shortening
Decoration: green sprinkles (jimmies), candy-covered chocolate drops (ice cream topping)

How to make it:
1. Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie.

2. Melt chocolate and shortening in a small bowl in microwave; stir until smooth.

3. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed.

4. Sprinkle around edge with sprinkles, making a “wreath.” Add chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe cellophane or plastic wrap; tie with bow for gift-giving.

**Store: Refrigerator 2 weeks

Nutritional Information:
(not available for this item)

Cooking with Kids: Pretzel Brownies

YUMMM! I LOVE mixing sweet and salty flavors together! And these little treats are soooo good! And the kids will love helping you out with cooking....and polishing off the entire pan! :)

Pretzel Brownies
Grocery List:
1 1/3 cups (8 oz) semisweet chocolate chips
4 oz unsweetened baking chocolate, coarsely chopped
1 stick (1/2 cup) unsalted butter
61 saltine crackers, finely crushed
1 can (14 oz) fat-free sweetened condensed milk (not evaporated milk)
3 cups bite-size pretzels

How to make it:
1. You'll need a 9-in. square baking pan lined with nonstick foil to extend about 2 in. above opposite ends of pan.

2. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth. Remove from heat; stir in cracker crumbs (you should have 2 cups) and milk until blended. Fold in 2 cups pretzels.

3. Spread evenly in prepared pan. Lay remaining pretzels on top. Cover and refrigerate at least 1-2 hours or until firm.

4. Lift foil by ends onto cutting board. Cut into 6 strips, then cut each strip into 6 squares.

Nutritional Information:
136cal
7g fat
1g fiber
3 WW points

Cooking with Kids: Chicken Fingers with Smashed Potatoes and Peas

So I know that every time I feature a cooking with kid's segment, it has to do with Chicken Fingers! But come on.......tell me your kids don't go gaga for Chicken Fingers! And there are lots of different ways to prepare them!

Now, the side dish is something I used to do all the time when I was a kid. I think it had something to do with that scene in Rhinestone Cowboy, when Dolly Parton tells Sly Stallone to mix his peas with his mashed potatoes! lol


Chicken Fingers with Smashed Potatoes and Peas
Grocery List:
5 medium red-skin potatoes (1-1/4 lb), cut in quarters
1 box frozen baby sweet peas
2 pkg fully cooked, breaded chicken breast tenderloins
1/2 cup bottled marinara sauce
1/2 cup reduced-fat sour cream
1/4 tsp each salt and pepper

How to make it:
1. Heat oven to 400ºF. Have a rimmed baking sheet ready.

2. Put potatoes in a large saucepan with lightly salted water to cover by about 2 in. Cover and bring to a boil. Add peas and simmer 18 minutes or until potatoes are fork-tender

3. Meanwhile place chicken in a single layer on baking sheet. Bake 9 to 11 minutes until heated through. Heat marinara sauce in a small saucepan or microwave.

4. Drain potatoes, return to large saucepan and add sour cream, salt and pepper.
Mash with a potato masher until smooth. Serve with chicken; accompany chicken with marinara sauce (Let your kids help you with the masher, they will LOVE this part!)

Nutritional Information:
Serves 4
444cal.
10g fat
5g fiber
9 WW points

Cooking with your Kids: Shells with Pearls

So while we are on the subject of cooking with our kids....I know my girls FAVORITE dessert is ice cream sandwiches! So I thought this recipe is a grown up version that kids will love! Not to mention they look so pretty!

Shells with Pearls Dessert
Grocery List:
1 cup plus 6 Tbsp low fat vanilla ice cream
2 pkgs frozen low fat chocolate-chocolate chip muffins, thawed
(I'm using Weight Watchers Smart Ones)
1⁄3 cup confectioners' sugar, for dusting
1 ripe carambola (star fruit), sliced
4 large strawberries, diced

How to make it:
1. Using a mini–ice cream or cookie dough scoop, scoop out 4 vanilla ice cream balls and place on a plate.
Store in freezer until ready to assemble desserts.
2. Cut muffins in half horizontally.
Using the back of a teaspoon, press a small indentation on the cut sides of muffin bottoms where the ice cream pearls will rest.
Microwave 1 cup vanilla ice cream in a 2-cup glass measure, stirring every 10 to 15 seconds until melted and smooth.
3. To assemble shells: Heavily dust muffin tops with confectioners' sugar to coat.
Make lines in the sugar, using the back of a knife, to resemble a scallop shell (see photo).
4. Place muffin bottoms on plates; set an ice cream pearl in the hollow.
Rest the muffin tops against the pearls.
Spoon melted ice cream sauce around the shell.
Decorate with star fruit and strawberries.

Nutritional Information:
308 cal.
4 g. fat
6g. fiber
6 WW points

Cooking with your Kids: Unfried Chicken Fingers

I have been getting TONS of emails and requests for meals you can make WITH your kids! I am so on board with this one, because my daughter LOVES to cook!

I actually have been cooking with my mom since I was a little kid, and I think that this is a great way to bond with your children, and get them to try new things.....or to reinvent old favorites!
I know I love those crispy fried chicken tenders you get at burger places! But I can't quite stomach the nutritional information (or lack there of! lol)

So I made a recipe that kids will love to help with, parents will love to eat, and you will be creating memories all along the way!

UNfried Chicken Tenders
Grocery List:
1 large egg1
lb chicken tenders, white tendon cut off
1 cup finely crushed baked potato chips
3⁄4 tsp paprika
1⁄4 tsp salt

How to make it:
1. Heat oven to 450°F.
Line a rimmed baking sheet with foil (for easy cleanup).
Lightly coat with nonstick spray.
2. Beat egg in a shallow bowl with a fork until frothy.
Add tenders and toss to coat.
In another bowl, mix crushed chips, paprika and salt.
Add tenders, a few at a time, and toss with a fork to coat.
Place on prepared baking sheet.
3. Bake 10 minutes or until chicken is cooked through.

**Serve with ranch dipping sauce made from a fat free ranch seasoning packet and plain nonfat yogurt or fat free sour cream and water!

Nutritional Information:
serving size...about three tenders
388 cal.
12g fat
2g fiber
8 WW points