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Cute sugar cookies bring smiles to everyone’s faces, and are worth the extra work of cutting them out and decorating them, especially for Easter.
Easter Sugar Cookies Recipe(adapted from the America’s Test Kitchen Family Cookbook Holiday Cookies recipe)
2 cups white flour
1/2 cup whole wheat flour
3/4 cup superfine sugar (can use normal sugar that has been put through a little food processor or coffee grinder)
2 sticks unsalted butter, softened and cut into slices
2 tablespoons cream cheese, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
In the bowl of your electric mixer, whisk together the flours, sugar, and salt. Beat in the butter piece by piece and mix for a couple of minutes until it becomes uniformly wet and crumbly. Add in the cream cheese and vanilla and mix for another 30 seconds until it becomes more clumpy. Squeeze into two flat balls of dough, wrap in plastic wrap, and refrigerate for 15-20 minutes.
Pre-heat oven to 375 degrees. Roll out the dough between 2 sheets of parchment paper to 1/4 inch thickness, then refrigerate flattened dough  for another 10 minutes or so. Punch out shapes with cookie cutters, place on parchment lined cookie sheets, and bake for 10 minutes until the edges start to brown. Roll up the excess dough, flatten, refrigerate, and repeat until you cut out shapes from all of the dough.
Let cookies completely cool before frosting so it doesn’t melt all over the place.
Cookie Icing
3 tablespoons milk
1 tablespoon cream cheese, softened
1 1/2 cups powdered sugar
food coloring (I prefer natural food coloring to avoid artificial coloring)
Beat together the milk and cream cheese, making sure not to over pour when measuring the milk (which I learned the hard way). Slowly whisk in the powdered sugar a little at a time until it is combined. Pour icing into three small bowls, and mix colors into two of them, leaving one plain white.
Use decorating bottles to decorate the cookies, inviting friends and loved ones to lend their artistic skills and help.
Watch video on YouTube:

Cute sugar cookies bring smiles to everyone’s faces, and are worth the extra work of cutting them out and decorating them, especially for Easter.

Easter Sugar Cookies Recipe
(adapted from the America’s Test Kitchen Family Cookbook Holiday Cookies recipe)

  • 2 cups white flour
  • 1/2 cup whole wheat flour
  • 3/4 cup superfine sugar (can use normal sugar that has been put through a little food processor or coffee grinder)
  • 2 sticks unsalted butter, softened and cut into slices
  • 2 tablespoons cream cheese, softened
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

In the bowl of your electric mixer, whisk together the flours, sugar, and salt. Beat in the butter piece by piece and mix for a couple of minutes until it becomes uniformly wet and crumbly. Add in the cream cheese and vanilla and mix for another 30 seconds until it becomes more clumpy. Squeeze into two flat balls of dough, wrap in plastic wrap, and refrigerate for 15-20 minutes.

Pre-heat oven to 375 degrees. Roll out the dough between 2 sheets of parchment paper to 1/4 inch thickness, then refrigerate flattened dough  for another 10 minutes or so. Punch out shapes with cookie cutters, place on parchment lined cookie sheets, and bake for 10 minutes until the edges start to brown. Roll up the excess dough, flatten, refrigerate, and repeat until you cut out shapes from all of the dough.

Let cookies completely cool before frosting so it doesn’t melt all over the place.

Cookie Icing

  • 3 tablespoons milk
  • 1 tablespoon cream cheese, softened
  • 1 1/2 cups powdered sugar
  • food coloring (I prefer natural food coloring to avoid artificial coloring)

Beat together the milk and cream cheese, making sure not to over pour when measuring the milk (which I learned the hard way). Slowly whisk in the powdered sugar a little at a time until it is combined. Pour icing into three small bowls, and mix colors into two of them, leaving one plain white.

Use decorating bottles to decorate the cookies, inviting friends and loved ones to lend their artistic skills and help.

Watch video on YouTube:

Filed under cookies easter recipe sugar cookies dessert recipes

2 notes

Chitra Agrawal of the ABCD’s of Cooking came over to share her delicious recipe for green beans palya, which is a South Indian stir fry. This is a sneak peak of a recipe that will appear in her upcoming cookbook From Bangalore to Brooklyn: South Indian Home Cooking using Local Ingredients, and you can make a variety of vegetables this way, not just green beans.
The key ingredients may not already be in your kitchen, but you can find them in an Indian grocery, or even on Amazon.com. I’m planning to stock up on them so I can make more of the delicious vegetarian recipes on her blog. Her Indian spice box was pretty badass. 
Chitra Agrawal’s Green Beans Palya

1 tablespoon safflower oil (or other low flavor oil)1/2 teaspoon urad dal 1/2 teaspoon chana dal 1 teaspoon black mustard seedspinch of asafoetida (hing) 3-4 fresh curry leaves (can use dry) 3/4 pound green beans, ends removed and chopped into 1/2 inch long pieces 1 dried red chili, broken in half 2 tablespoons frozen fresh grated coconut, defrosted (make sure you aren’t using the sweetened kind)juice of half a lemon 1/4 cup fresh cilantro, choppedsalt to taste
Heat oil in large pot over medium heat and add the urad dal and chana dal. Once they start to brown, add in the mustard seeds and hing. Once the mustard seeds start to pop (be careful), turn down the heat slightly and throw in the red chili and curry leaves. Stir, then add green beans and stir to coat in the oil and spices. Pour in a half cup of water, a pinch of salt, then cover and cook for 8-10 minutes, until the beans are almost at the softness you like.
Turn heat to low, add in the coconut, and cook for 2 more minutes. Remove from heat, stir in the lemon juice and cilantro, and serve. Note: Remove pepper before serving.

Watch video on YouTube:

Chitra Agrawal of the ABCD’s of Cooking came over to share her delicious recipe for green beans palya, which is a South Indian stir fry. This is a sneak peak of a recipe that will appear in her upcoming cookbook From Bangalore to Brooklyn: South Indian Home Cooking using Local Ingredients, and you can make a variety of vegetables this way, not just green beans.

The key ingredients may not already be in your kitchen, but you can find them in an Indian grocery, or even on Amazon.com. I’m planning to stock up on them so I can make more of the delicious vegetarian recipes on her blog. Her Indian spice box was pretty badass.

Chitra Agrawal’s Green Beans Palya

1 tablespoon safflower oil (or other low flavor oil)
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 teaspoon black mustard seeds
pinch of asafoetida (hing)
3-4 fresh curry leaves (can use dry)
3/4 pound green beans, ends removed and chopped into 1/2 inch long pieces 1 dried red chili, broken in half
2 tablespoons frozen fresh grated coconut, defrosted (make sure you aren’t using the sweetened kind)
juice of half a lemon
1/4 cup fresh cilantro, chopped
salt to taste

Heat oil in large pot over medium heat and add the urad dal and chana dal. Once they start to brown, add in the mustard seeds and hing. Once the mustard seeds start to pop (be careful), turn down the heat slightly and throw in the red chili and curry leaves. Stir, then add green beans and stir to coat in the oil and spices. Pour in a half cup of water, a pinch of salt, then cover and cook for 8-10 minutes, until the beans are almost at the softness you like.

Turn heat to low, add in the coconut, and cook for 2 more minutes. Remove from heat, stir in the lemon juice and cilantro, and serve. Note: Remove pepper before serving.

Watch video on YouTube:

Filed under green beans recipe how to south indian food chitra agrawal easy dinner recipes

5 notes

This is a recipe that I pull out when I have a pretty bare fridge and need a quick dinner. You can make it work with many kinds of vegetables. I use scallions and leeks interchangeably here, and they are both good.

Ginger Fried Rice with Asparagus and Leeks recipe (inspired by a recipe from Robin Mather’s in The Feast Nearby)
3 cloves garlic, pressedsaltknob of fresh ginger, grated over microplane graterfistfull of leeks, washed and choppedfistfull of asparagus, chopped into ~1 inch segments1 cup  rice, cooked1 eggsriracha sauce (or other hot sauce or soy sauce of your choice)
Get rice started in rice cooker.
Heat oil in heavy skillet over medium heat, and add garlic and ginger. Stir often for 3-5 minutes, until crisp and brown (learned the hard way: not burned black). With a slotted spoon, remove from heat and set aside.
Decrease heat to medium-low and add leeks and asparagus. Cook until very tender by not browned, about 3 minutes. Season lightly with salt.
Increase heat to medium and add rice. Cook, stirring well, until heated through, about 5 minutes. Make a spot for the egg in the center and fry up the egg for a bit until the white is cooked.
Top the rice with the egg, ginger/garlic, and hot sauce. 

Watch video on YouTube: 

This is a recipe that I pull out when I have a pretty bare fridge and need a quick dinner. You can make it work with many kinds of vegetables. I use scallions and leeks interchangeably here, and they are both good.

Ginger Fried Rice with Asparagus and Leeks recipe 
(inspired by a recipe from Robin Mather’s in The Feast Nearby)

3 cloves garlic, pressed
salt
knob of fresh ginger, grated over microplane grater
fistfull of leeks, washed and chopped
fistfull of asparagus, chopped into ~1 inch segments
1 cup  rice, cooked
1 egg
sriracha sauce (or other hot sauce or soy sauce of your choice)

Get rice started in rice cooker.

Heat oil in heavy skillet over medium heat, and add garlic and ginger. Stir often for 3-5 minutes, until crisp and brown (learned the hard way: not burned black). With a slotted spoon, remove from heat and set aside.

Decrease heat to medium-low and add leeks and asparagus. Cook until very tender by not browned, about 3 minutes. Season lightly with salt.

Increase heat to medium and add rice. Cook, stirring well, until heated through, about 5 minutes. Make a spot for the egg in the center and fry up the egg for a bit until the white is cooked.

Top the rice with the egg, ginger/garlic, and hot sauce. 

Watch video on YouTube

Filed under cooking fried rice recipe how to vegetarian cheap eats easy dinner recipes