Chocolate-Covered Cherry Cookies

Cook’s Notes: Thumbprint cookies with fudge frosting — delicious. I didn’t have 1/2 cup sweetened condensed milk as the original recipe called for, so I modified the fudge frosting. These came out great, but the dough seemed a little dry to me. Next time, I would add 1 more egg and 1 to 2 T cherry juice to the dough. I would also use a tsp scoop to make smaller cookies; using the T scoop made enough room for 2 cherries per cookie.

Makes 24 cookies

1 stick (1/2 c) butter
3/4 c powdered sugar (confectioner’s sugar)
1 egg
1 T vanilla (yes, one Tablespoon)
1.5 c all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 c unsweetened cocoa powder
8 oz jar maraschino cherries

Fudge frosting:
1 c semisweet chocolate chips
1/2 c milk (2%)
2 T cornstarch
6 tsp cherry juice

Heat oven to 350F.

Using an electric mixer, cream butter and sugar together. Add egg and vanilla and beat well. Add dry ingredients (flour to cocoa), and beat until smooth. Dough will be stiff.

Using a T cookie scoop, place balls of dough on ungreased cookie sheet. Press center of each ball with thumb to make an indent.

Drain cherries and reserve juice. Place 1 cherry in each indentation.

Make the frosting: In a saucepan, heat milk and chocolate chips until chips are melted. Make a paste with the cornstarch and cherry juice. Whisk the cornstarch paste into the frosting. Heat until frosting thickens, whisking constantly over low heat.

Place a spoonful of frosting mixture over each cherry and spread to cover the cherry. You will have leftover frosting.

Bake frosted cookies for 10 minutes.

Recipe source: Modified a recipe by Jamie Langston posted to www.allrecipes.com

Mezzaluna Kielbasa Soup

Cook’s Notes: “Mezzaluna” in Italian means “half moon,” and it also describes the shape of the kielbasa and zucchini slices in this hearty soup loaded with vegetables and cheese. This is lovely soup for a cold winter’s day. Serve with corn muffins or rustic bread. You could also add a tossed green salad to the menu. Makes about 3 quarts of soup (at least 8 generous servings). Leftovers reheat well in the microwave and can be frozen.

Methodology overview: To make this soup, have a soup pot on the back burner and a skillet on the front burner. Sauté onion, vegetables, and meat in the skillet. Add these cooked items to the soup pot. I used a 6-quart soup pot and had plenty of room for the soup.

3.5 c chicken broth
1 oz dried mixed “wild” mushrooms, including porcini and portabella
14 oz pkg turkey kielbasa sausage, sliced thinly into rounds.
3 small green zucchini, sliced thinly into rounds
1 c diced onion
14.5 oz can diced tomato with sweet onion
15 oz can white (Great Northern) beans, drained
15.25 oz can whole kernel corn, drained
Ground black pepper to taste
Shredded mozzarella cheese, at least two large handfuls

Gently heat the chicken broth in a soup pot over low heat while you prepare the remaining ingredients.

Place the dried mushrooms in a small bowl and cover with boiling water. Let them steep for 10 to 15 minutes to soften. When they are soft, cut them into smaller pieces as needed. Add the mushrooms and their soaking water to the soup pot.

While the mushrooms soak, prepare the sausage. Cut the kielbasa rounds into half-circles. Lightly coat a skillet with cooking spray. Brown the kielbasa slices over medium heat. Add them to the soup pot.

Cut the zucchini rounds into half-circles. Sauté the onions for a few minutes until tender. Add the zucchini pieces and sauté until translucent. (You’re now done with the skillet.) Place cooked vegetables in the soup pot.

Move the soup pot to the front burner. Turn the heat up to medium-low under the soup.

Add diced tomatoes with their juice (undrained) to the soup pot. Once the mixture is simmering, add the drained beans and corn.

Simmer soup over medium-low heat for 20 minutes. Stir in copious amounts of shredded mozzarella cheese. Cook another 10 to 15 minutes to thicken. Season with ground black pepper to taste.

Recipe Source: Based on several sources, including the formula for supper soups by Pamela Anderson in How to Cook Without a Book

Dark Chocolate Oatmeal Cookies

Cook’s Notes: One of my favorite cookies to make at the holidays — or any time — are these wonderful Dark Chocolate Oatmeal Cookies. The recipe was originally printed in Bon Appetit, May 2004. They have a chewy, crunchy texture. For a more tender cookie, use old-fashioned oats. Makes 12 cookies.

3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 c) unsalted butter, at room temperature
1/2 c granulated sugar
1 T vanilla extract
2 T (1/8 c) steel-cut (Scottish pinhead) oats
1/4 c semisweet or dark chocolate chips

Heat oven to 350F. Line rimmed cookie sheets with parchment paper.Using an electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended.Sift flour, cocoa powder, baking soda, and salt together into medium bowl. Add flour mixture to the creamed butter mixture, and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips, and knead gently to blend.

Separate the dough into 12 pieces. Roll each piece into a ball, and then roll the ball in sugar. Place each ball 3 inches apart on a baking sheet. Gently flatten each cookie to a little less than a half-inch thick with the bottom of a glass. Reshape sides if necessary, and then sprinkle with more sugar.

Bake cookies center is slightly firm and top is cracked, about 14 minutes. (Be sure to rotate sheet about halfway through.) Sprinkle with more sugar, and then cool cookies on a wire rack.

Options:

Reducing the flour to 1/2 c + 1 T makes a crispier, flatter cookie

Adding an egg makes a chewier, flatter cookie.

Italian Tuna Noodle Casserole

Cook’s Notes: This is a delicious variation on the standard tuna casserole. It features whole-wheat noodles, extra vegetables, and a homemade white cheese sauce. The stovetop method makes this a quick meal: no baking is required. The sauce with Italian-style flavorings is easy to make and is so much more delicious than canned condensed soup. As a bonus, leftovers freeze well and can be reheated in the microwave for lunch the next day.

12-oz package wide whole-wheat noodles
16 oz bag frozen peas with pearl onions (about 3 c)
8 oz package sliced mushrooms
3 T butter
3 T all-purpose flour
1.5 c milk, 2%
1.5 c shredded Italian cheese blend (a mix of mozzarella, cheddar, provolone, and Asiago)
1 tsp dried rosemary
1/2 tsp garlic powder
Ground black pepper
3 (6 oz) cans chunk tuna in water, drained

Start the pasta water: In a large pot of salted water, boil noodles until al dente. Note: Add the salt called for on the package (the brand I used called for 1 T salt).

While the noodles cook, prepare the vegetables:

• Place the frozen peas in a microwave-safe bowl. Microwave on High for 5 minutes. stir well.
• Lightly coat a skillet with cooking spray, and sauté the sliced mushrooms until tender.
• Add the mushrooms to the peas, and stir well.

Make the cheese sauce: In a medium saucepan, melt the butter. Whisk in the flour to evenly combine. Add milk, and whisk until the sauce thickens. Be careful not to let the milk boil or scald. Add cheese to mixture, and whisk until cheese is melted. Whisk in the rosemary, garlic, and black pepper to taste until mixture is well blended.

Drain the noodles. Stir in tuna, breaking up any large chunks. Add the peas and mushrooms. Pour the cheese sauce over the noodles, and stir gently to combine all ingredients. Makes about 8 to 10 servings.

Recipe Source: Inspired by several recipes, including a posting by Cat on Allrecipes.com. The idea to add rosemary and garlic to tuna casserole comes from my friend Anna.

Dark Chocolate Turtle Fudge

Cook’s Notes: The hardest part of this recipe is unwrapping the caramels. We had extra caramel topping, using 30 caramels. Using 24 caramels would probably be enough. These dark chocolate treats were very popular with my coworkers. They are attractive, delicious, and so easy to make. This fudge has a soft texture. In fact, we keep it in the freezer. It quickly comes to room temperature. To make a firmer fudge, or to roll truffles from the mixture, reduce the milk to 6 oz (3/4 c). You could also use heavy cream instead of sweetened condensed milk.

1 bag (12 oz) Hershey’s Special Dark chocolate chips (2 c)
1 c sweetened condensed milk
1 T vanilla extract

Turtle topping:
24 caramels, unwrapped
1 T water
40 pecan halves

Line an 8-inch square pan with foil, with ends of foil extending over sides of pan. Lightly coat foil with cooking spray. Set pan aside.

In large saucepan, melt chocolate chips with sweetened condensed milk, stirring until chocolate is melted and smooth.

Note: If the chips resist melting, stir 1/2 tsp olive oil into the pot.

Remove melted chocolate mixture from heat and stir in vanilla. Spread chocolate mixture into prepared pan and smooth the top. Cover and refrigerate 2 to 3 hours or until firm (up to 1 week).

Lift firm, chilled chocolate mixture from pan, using foil handles.

Place 40 candy papers (mini baking cups) on a baking sheet. Cut mixture into 40 small square pieces, 1 to 1.5 inches. Place one square in each candy paper.

Toast the pecans: Spread the pecan halves out in a single layer on a microwave-safe plate. Microwave on high for 90 seconds to 2 minutes. Spread pecans out on wax paper until cooled. Be careful not to burn the pecans.

Make the topping: Place caramels and water in heavy small saucepan. Heat over low heat until melted, stirring frequently.

Assemble: Top each fudge piece with a dollop of caramel. Press one pecan half into the caramel on each piece.

To store, place candies between layers of waxed paper in an airtight container and refrigerate. Store in tightly covered container in refrigerator up to 3 weeks. Bring to room temperature just before serving.

Yields: 40 pieces of fudge

Recipe Sources: Modified from several sources, including http://infoline.officehiway.com/fudge-candy-recipes.htm and http://recipes.howstuffworks.com/easy-turtle-fudge-recipe.htm

Striped Tonya Hogan Hat

Another top-down pillbox experiment. Who is Tonya Hogan? Well, the idea to work the hat rise with purl sides out is from Cathy Carron’s Tonya pattern. The little brim is from her Hogan pattern. I added the stripes. Hence, this is the striped Tonya Hogan hat. It’s a little loose: I may try felting it down.

Date completed 12/22/06

Yarn:
Brown Sheep Lamb’s Pride Bulky. (85% Wool, 15% Mohair), 4 oz/113 g, 125 yds/ball.
(A) 72 yds: Jack’s Plum, from 3.2 oz/100 yds leftover
(B) 30 yds: Garnet, from 1.9 oz/60 yds leftover
(C) 22 yds: Blue Flannel, from 1 full skein, 125 yds

Needles and Hook:
Knitting Needles: Size 10.5 (6.5 mm) double-pointed needles
Crochet Hook: US J-10 (6 mm) crochet hook for casting off
Gauge: 3.5 sts = 1 inch in St st

Pattern:
Inspired by ideas from Hip Knit Hats by Cathy Carron and the random stripe generator online at http://www.kissyourshadow.com/stripe_maker.php

Finished size: Designed to be Medium, 20 to 21″ but will fit Large, 22 to 23″

Perky Snood

Crochet, Project #106

I needed some vintage WWII headwear for a choral theater production. When I couldn’t find something appropriate at local shops, I decided to make my own from a vintage pattern. This snood pattern from 1942 fit the bill. I omitted the ribbon at the front. Surprisingly, this fancy hair net is as warm as wearing a regular hat.

Date completed: 9/20/06

Yarn: 2 oz 4-ply wool
Lamb’s Pride Worsted (85% wool, 15% mohair), 4 oz/113 g, 190 yds/173 m. Color: M-151, Chocolate Soufflé

Crochet Hook: Clover Soft Touch US D (3 mm)

Gauge: 4 meshes = 3″ (1 mesh = 0.75 inch)

Pattern: Modified from a pattern originally printed in the Complete Guide to Modern Knitting and Crocheting, 1942

Finished size: One size fits most

Estimated cost: $4 (1/2 skein of yarn plus 1/8-inch black elastic)

Project Notes:
Treble (Triple) Crochet: YO twice, hook through, YO and draw through, leaving four loops on the hook. YO and draw through two loops at a time, until all are taken off, leaving one loop. This requires three movements.

Number of square meshes per row:
Row 1: 9, Row 2: 10, Row 3: 11, Row 4: 12, Row 5: 13, Row 6: 14, Row 7: 15.
Row 8 to 16: 16 meshes.
Row 17: 14, Row 18: 12, Row 19: 10, Row 20: 8, Row 21: 6, Row 22: 4, Row 23: 2, Row 24: 0 — Row 24 makes 2 triangles

Snood on the blocking board – I could have used this photo of the overall shape while making this project!

Top-Down Pillbox Hat

Knitting, Project #114

Playing around with the pillbox shape constructed top-down. The crochet cast-off is my new favorite finishing technique; it creates a bind-off that is just right, not too tight. Making this hat was also a chance to work through some of my Lamb’s Pride Bulky stash. I don’t know to whom it will go yet. That often happens when I make hats. Eventually, I will find the owner…the right person for the hat always turns up.

Date completed 12/13/06

Yarn:

• Main Color (A): 2.8 oz or about 90 yds — Brown Sheep Lamb’s Pride Bulky (85% Wool, 15% Mohair), 4 oz/113 g, 125 yds/ball. Color: Jack’s Plum.
• Novelty Accent (B): 45 yds — Crystal Palace Fizz Stardust, 86% polyester/14% Lurex, 50 g/1.75 oz — 120 yds).

Knitting Needles: Size 10.5 (6.5 mm) double-pointed needles
Crochet Hook: US Size J-10 (6 mm) crochet hook for casting off
Gauge: 3.5 sts = 1 inch in St st

Pattern: Inspired by ideas from both a pattern by Linda Daniels in Knit Hats! and Hip Knit Hats by Cathy Carron

Finished size Medium, 20 to 21″ – 70 sts

Approximate yarn cost: $8.85
(A): Brown Sheep Lamb’s Pride Bulky, $8/skein: $5.60
(B): Eyelash yarn, $9/ball: $3.25

Project Notes:

• Changed yarn, gauge, and shaping sot that hat is now constructed top-down.
• Hat must be a multiple of 10 sts for crown shaping.
• Hat is about 5″ tall with rolled-under brim.

Belliveau Cove Cloche

Crochet, Project #113

I just loved this seamless hat pattern, which called for one of my favorite all-time yarns (that would be Lamb’s Pride Bulky) and the shell stitch. I used leftover yarn from the One Row (But Not One Skein) Ascot to make the flower decoration. Together, this is a smashing set, very feminine and toasty. It was quick to crochet and indeed stylish, as promised.

Date completed 12/1/06

Yarn:

• Hat: 1 skein, Brown Sheep Company, Lamb’s Pride Bulky (100% wool; 125 yds / 4 oz), Color: Black
• Flower: 20 yds leftover yarn, Nashua Handknits “Wooly Stripes” (100% wool), 50 g/1.75 oz, 80 m/88 yds, Color WS06: Lilac Blossoms

Crochet Hook: US J-10 (6 mm) hook

Gauge: 12 sts x 5 1/3 rounds of dc = 4″ (minimally important)

Patterns used:

• Hat pattern by Melissa Rotert at crochetme.com. Melissa says, “The simple shell-stitch is one of my favorite crochet designs. The Belliveau Cove hat is sure to help keep you toasty and stylish on those cold winter adventures.”
• Flower pattern by Lion Brand Yarns, from the Decorated Cap

Finished size: Approximately 23″ circumference

One Row (But Not One Skein) Ascot

Free Patterns Copyright Statement: Non-Commercial, Share-Alike

It is my pleasure to share these patterns with the craft community. If you make one of these items, I would love to see a picture of it. This free pattern is not in the public domain. You may not use this pattern for commercial purposes. You may not receive compensation or charge a fee for this pattern or sell items made from this pattern. You may donate items you make from this pattern to charity. You may use items you make from these patterns for charity fundraisers, only if 100% of the money raised from the sale is donated to the charity.

Knitting, Project #112

Stephanie Pearl-McPhee’s beautiful pattern for handspun yarn was the perfect choice for the Wooly Stripes yarn in my stash. I had to buy a second ball to complete the project, though. To wrap around your neck, Stephanie recommends making the scarf 60 inches long. My first ball made a section about 18 inches long — that would have been 5 balls of this expensive yarn. Reworking was needed for the sake of my budget: I modified her pattern to make a short keyhole scarf, in which one end tucks through a slit in the other end.

Date completed: 11/27/06

Yarn: 160 yards worsted weight yarn
2 skeins Nashua Handknits “Wooly Stripes” (100% wool), 50 g/1.75 oz, 80 m/88 yds, Color WS06: Lilac Blossoms

Knitting Needles: US 9 (5.5 mm)

Gauge: 5 sts to 1″ in pattern on US 8 (5 mm) needles
26 sts is 5.25″ in pattern on US 9 (5.5 mm) needles

Pattern: Modified instructions from Stephanie Pearl-McPhee, The Yarn Harlot

Finished size: About 5.5″ wide and about 33″ long.

Approximate cost: $20 — yarn was $10.35 per skein ($11.19 with tax)

Notes: Not a one-skein project with this yarn. 1st skein knitted up in pattern a piece about 18″ long. To change width, add or remove stitches in groups of 4.

Instructions:
Cast on 26 stitches. (I used cable cast on method and knit across the first row.)
Row 1: *knit 2, knit into the back of the next stitch, purl 1.
Repeat from * until there are 2 stitches left. Knit 2.

Repeat Row 1: work in pattern for 23″

Work the split:

With yarn tail on the right lower corner, work 13 stitches in pattern.
Join a new ball of yarn. Work the second 13 stitches in pattern with new ball.

Work the split for 14 rows (about 2.25″). Each row in the split is worked as follows:
1st ball: work 13 sts — (K2, KB, P1) 3 times, K1.
2nd ball: work 13 sts — K1, KB, P1. (K2, KB, P1) twice, K2.

Knit across in pattern using just the first ball of yarn to close the split. Cut the second ball of yarn, leaving a tail to weave in.

Work 7″ in pattern until end. Bind off (I used the crochet cast off method). Weave in ends. Reinforce the split (you will have a yarn tail at top and bottom of the split from the joining new yarn).