Friday, December 09, 2016

Christmas Kitchen Sink Cookies

These Christmas Kitchen Sink Cookies have so much going on >>> sweet + salty + chewy + crunchy. They’re fun and festive and awesomely delicious!

Yield: 5 dozen cookies


  • 1 c. unsalted butter, at room temperature
  • 1 c. sugar
  • 2/3 c. tightly packed brown sugar
  • 1 T. light corn syrup
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • 1/2 c. mini chocolate chips
  • 3 oz. good quality white chocolate bar, chopped into 1/4" pieces, plus more for poking into the top of cookie dough
  • 1/2 c. dried cranberries, plus more for poking into the top of cookie dough
  • 1/2 c. old fashioned oats
  • 1/3 c. roughly chopped pistachio nuts, plus more for poking into the tops of cookie dough
  • 1 c. crushed thick rippled potato chips (aim for 1/4" to 1/2" pieces), plus more for poking into the top of cookie dough


In the bowl of a stand mixer, with the paddle attachment, cream together the butter, sugar, brown sugar, and corn syrup on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extract. Beat for another 7 to 8 minutes.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to bowl of stand mixer and mix on low speed just until the dough comes together. Do not over mix. Scrape down the sides of the bowl and then add chocolate chips, chopped white chocolate, cranberries, oats, and pistachios. Mix just until incorporated. Do not over mix. Add the crushed potato chips and gently fold them in with a rubber spatula. Place dough in refrigerator to chill for one hour.
Heat oven to 375°.
Using a teaspoon, drop chilled dough onto parchment paper lined baking sheets in smallish mounds. These cookies are on the smaller side - only about 1 generous tablespoon of dough per cookie. Do not try to smooth out the surface of the dough - leave it as rough looking as possible. If desired, poke in some additional mini chocolate chips, white chocolate, cranberries, pistachios, and potato chips into the tops of the dough. This will let the "kitchen sink" ingredients appear more obviously on the top of the cookie! Bake for about 11 minutes, or until cookies are golden brown at the edges. Let cookies cool on the baking sheet for a couple minutes before transferring them to a wire rack to cool completely.

This post is sponsored by the American Egg Board. I am happy to be partnering with them again this year, bringing you delicious recipes powered by eggs. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible!

Saturday, December 03, 2016

Cajun Jambalaya

1 tablespoons extra virgin olive oil...
1 1⁄2 lbs boneless skinless chicken thighs
1 lb andouille sausage, cut into 1/4 inch slices
1 large onion, chopped
2 celery ribs, diced
1⁄2 green bell pepper, diced
1⁄2 red bell pepper, diced
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried oregano
1⁄4 teaspoon sweet paprika
1⁄2 teaspoon salt
1⁄4-1⁄2 teaspoon cayenne pepper (optional)
1 1⁄2 cups long grain rice
1 (14 ounce) can tomatoes, chopped,with juice
2 cups chicken broth or 2 cups stock
8 ounces medium shrimp, peeled and devein
2 tablespoons chopped fresh parsley
3 green onions, finely chopped

I add extra meat and season to taste  


Preheat oven to 350 degrees F.
In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
Add rice, tomatoes with juice, and broth; bring to a boil.
Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.