Guest Tuesdays: in the kitchen with LC's chocolate oatmeal cherry cookies

LC is my new baking buddy.

For the cookies:

1 cup butter
1 cup medium brown sugar, packed
2 eggs
1 & 1/2 teaspoons vanilla extract
1 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup dried cherries
1/2 cup white chocolate chips
1/2 cup dark chocolate chips

Preheat oven to 350°F. Beat butter and brown sugar together until smooth. Add eggs one at a time, mixing after each addition. Add vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture just until combined. Do not overmix. Stir in oats, cherries, and chocolate.

Roll into balls (about 1 inch in diameter). Bake for 16 to 18 minutes, or until bottom edges are lightly browned. Cool on pans for a few minutes, then remove to wire racks to cool completely.

Makes about 2 dozen large cookies.

Gingersnap cookie dough truffles

Mmmm, 3 days until Christmas! That means more holiday baked goods for the Fennel family YAAY. Yesterday my mom, sister, and I went over to our family friends' house and had ourselves a little sweets-making party (we also made this Peppermint Bark and these Salted Chocolate Caramels!). It was so nice to spend the afternoon baking with 4 girlies, listening to Akon and Moby (great combo, eh?) while little Maeve showed us her hip hop moves. Great success.


For the truffles:

1 cup white chocolate chips
3 tablespoons light corn syrup
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup confectioner's sugar
1 cup very finely chopped walnuts
2 1/2 cups gingersnap crumbs, pulsed in food processor until crumbly*
1/2 cup granulated sugar

In a large microwave-safe bowl, melt the white chocolate chips in 20 second intervals, stirring between each heating as to not burn the chocolate. Once melted, whisk in the corn syrup, evaporated milk, and vanilla extract. Set aside.

In a second bowl, combine the gingersnap crumbs, powdered sugar, spices, and salt. Pour the liquid mixture into the bowl and stir until combined. Lastly, add the chopped nuts.

Lay a sheet of plastic wrap over the top of the mixture and pat down to remove air. Refrigerate for 1 hour, until the dough is nearly hard when you touch it. Roll the dough out into teaspoon-sized balls and dip into the granulated sugar to coat them. Place on wax paper and refrigerate for another 30 minutes. Voilà!

*I chose Whole Foods brand gingersnaps because they are super spiced and I figured it would counter the sweetness from so many of the other ingredients. But if you're making these truffles for kids, or you don't like spiced things, don't use this brand! It's super spicy! In that case, any old brand of gingersnaps will do.

Original recipe can be found here.

Wintery white chocolate cranberry popcorn

When I was a kid, whenever I went to the movies with my family, my sister would order a large popcorn and I, nothing. I was never a fan of popcorn on its own. But a couple years ago my aunt Daisy made this sweet popcorn snack for Thanksgiving second dessert (because there are numerous desserts on Thanksgiving, obviously). And every time since when I go to the movies and my sister orders popcorn, I always think about how there's nothing I want more than that white chocolate popcorn. There's something about sweet and salty together that makes your taste buds go "ooh-ee!" And the punch from the cinnamon is the perfect wintry addition to this dessert (/snack? dinner? hehe).


For the popcorn:

2 bags popcorn (any kind will do as long as it is salted and buttered)
1 1/2 cups white chocolate chips
3/4 cups dried cranberries
3 tablespoons unsalted butter
1/8 teaspoon ground cinnamon
pinch of salt

Cook the popcorn according to package directions. Pour onto a sheet pan and mix in the dried cranberry.

Then, in a double broiler, melt the butter and chips together until smooth. Pour melted chocolate over the popcorn and cranberries, and toss until popcorn is well-coated. Dust the salt and cinnamon over the mixture and toss again. Let chocolate harden, then store in an airtight container for up to three days. Happy popcorn trails!