Rugelach

These are definitely my all-time favorite cookies.  They're just perfection--soft, slightly sweet dough curled around a gooey cinnamon raisin filling.  Apricot preserves serve as the binding for the filling, and it forms a thin layer of chewy caramel on the bottoms of the cookies.  Although they take some time to make, after being saturated with typical cookies, these are the best solution.

8 ounces cream cheese

1/2 pound unsalted butter (16 tablespoons)

Pinch of salt

1 teaspoon vanilla extract

3/4 cup sugar + 1 tablespoon

2 cups unbleached all-purpose flour (10 ounces)

1/4 cup dark brown sugar (1.75 ounces)

1.5 teaspoons ground cinnamon

3/4 cup raisins

1 cup walnuts (4 ounces)

1/2 cup apricot preserves

1 extra large egg

1 tablespoon milk

Rum Raisin Oatmeal Cookies

I add rum to everything: bread pudding, hot apple cider, and my favorite, oatmeal raisin cookies.  These cookies avoid the dry, mealy texture of most unfortunate oatmeal cookies; instead, they're dense, sweet, and crunchy with just a punch of spiced rum flavor.  A friend of mine used this recipe and said her father ate 15 cookies in one day!

1.5 cups walnuts
1.5 cups raisins
1/4 cup spiced rum
1.5 cups unbleached all-purpose flour (7.5 ounces)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
16 tablespoons unsalted butter (1/2 pound)
1 cup sugar (7 ounces)
1 cup dark brown sugar (7 ounces)
2 extra large eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats

Pear and Cranberry Streusel

Don't get me wrong, I love classic pies.  But sometimes you want something different.  Perfect for an unusual winter dessert, this streusel offers the best crunchy brown sugar-oat topping I've ever tasted (and I've had a lot of crunchy brown sugar-oat toppings).  Usually you can still taste the grittiness of pears when they're baked, but the cranberry sauce in this recipe smoothes out the filling's texture.  The pie crust (pâte brisée) is moist but impressively holds its shape.  A definite step forward from supermarket apple pie.

2.25 cups + 2 tablespoons unbleached all-purpose flour
3/4 cup + 1/2 teaspoon sugar
1.25 teaspoons salt
16 tablespoons unsalted butter (1/2 pound)
3/4 cup water
6 ounces cranberries (1.5 cups)
1 cinnamon stick
3/4 cup light brown sugar (5.25 ounces)
3/4 cup old-fashioned oats
1/2 teaspoon ground cinnamon
1.5 pounds Bosc pears
1 lemon

Appetizers: Tomatillo Salsa, Hummus, and Roasted Eggplant Dip

When I'm preparing a meal for a large group of people, the last thing I want to make is a finicky, time-consuming appetizer.  That's why I like dips: they assemble quickly and are easy to make and refrigerate ahead of time.  Tomatillo salsa (aka salsa verde) is so delicious, and an exciting variation on that gloopy red stuff that comes in jars.  Although hummus comes prepackaged just about everywhere these days, nothing can beat the fresh taste of homemade, and it's deceptively easy to make.  Lastly, an unusual combination of roasted eggplants, spicy peppers, and garlic comes together in a chunky spread.

Peanut Butter Cookies with Honey-Cinnamon Filling

I love the idea of peanut butter cookies, but most are so one-dimensional and overly sweet with just an undertone of peanut flavor.  This recipe, though, is anything but bland.  Roasted peanuts are ground and added directly to the batter to boost the nutty flavor.  The crunchiness of the thin cookies is offset by a creamy honey and peanut butter mixture which can be used as a frosting or filling.

1.25 cups unsalted, roasted peanuts (6.25 ounces)

3/4 cup unbleached all-purpose flour (3.75 ounces)

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons unsalted butter (1.5 ounces)

1/2 cup sugar (3.5 ounces)

1/2 cup dark brown sugar (3.5 ounces)

1.25 cups creamy peanut butter

3 tablespoons milk

1 extra large egg

5 tablespoons honey

1/2 teaspoon ground cinnamon

1 cup powdered sugar (4 ounces)

Dinner Menu: Crunchy Pork Chops, Roasted Potato Cakes, and Maple Mustard Green Beans

When I'm cooking a large dinner, I like most dishes to be super simple to make, and this menu definitely qualifies.  While the pork is a little work-intensive, the potatoes and green beans take no time at all and can be baked together at the same temperature.

For me, there's a lot to hate about most pork chops: bland pieces of dry meat with a soggy breading that falls right off (I hate soggy bread!).  This recipe defies all of that.  It features a crunchy herb coating and a quick brine which makes the meat retain both moisture and flavor.  The following potato preparation is my absolute favorite, good for dinner alongside meat and for breakfast the next day alongside eggs.  Finally, the inherent sweetness of the green beans is complimented by a splash of maple syrup and offset by the spiciness of mustard.

Fudgy Brownies

Yes, I know.  It's super easy to mix up a batch of boxed brownies.  Some brands are even pretty delicious (Ghirardelli Chocolate Supreme comes to mind).  But after tenth grade chemistry when we had to make brownies from scratch (best lab ever), I realized how amazing homemade brownies are.  Try them and you might think twice about your next brownie box purchase.

Apple Crisp

Fruit crisps are my favorite desserts in the winter: steaming, soft fruit with a super crispy topping.  I'm not as big of a fan of apples as my boyfriend; he loves any and all kinds (especially McIntosh, the mealiest of all apples).  I made this dessert mostly for him, but even I loved it.  What's more comforting when it's cold out?

3/4 cup pecans
3/4 cup unbleached all-purpose flour (3.75 ounces)
3/4 cup old-fashioned oats
1/2 cup dark brown sugar (3.5 ounces)
1/2 teaspoon salt
1/2 cup sugar (3.5 ounces)
3/4 teaspoon ground cinnamon
10 tablespoons unsalted butter (5 ounces)
3 pounds Golden Delicious apples (7 apples)
1 lemon
1 cup apple cider