White Chocolate Cranberry Cookies

This weekend, the ladies on my dad’s side of the family are throwing an ‘O’Gara Women’s Weekend’ in Southern California.  Now, I’m not privy to their itinerary, but I can just imagine their weekend spent sipping mimosas in wide brimmed hats, telling family stories and laughing over happy memories.  If you’re reading from SoCal, don’t be surprised if you happen to see a caravan of hysterical and jubilant women marching across the beach searching for the perfect place in the sand.   That’s the better half of my family – you’d better watch out!  Outside of their whimsy, the O’Gara women are strong and confident, and incredible role models for us kids.  I’ve learned many a lesson on decorum, practicality and even cooking techniques from these impressive ladies.  I hope they’re having fun and I hope they enjoy these cookies I've sent.  

Today’s recipe is a perfect fit for a Women’s Weekend (despite the butter and sugar – but I swear, you can’t make these cookies without them).  These cookies are light and sweet, with pops of tartness from the cranberries and freshness from the orange.  I under-bake them just slightly so they’re chewy rather than crunchy.  They taste great with a glass of milk and better with Champagne. 

2 C. Flour

1 t. baking soda

1 t. salt

1 C. butter

1 C. sugar

1 t. vanilla

1/2 t. orange zest

2 eggs

8 oz. white chocolate chips

8 oz. dried cranberries

3 oz. walnuts (optional)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda & salt.  In a large bowl, cream butter and sugar.  Add one egg at a time and beat until well incorporated.  Add the vanilla and orange zest.  Mix again.  Gradually, add the dry ingredient mixture until dough forms.  Fold in white chocolate chips, dried cranberries and walnuts. 

Drop about 2 T. of dough onto an ungreased cookie sheet and bake for approximately 6-8 minutes or until the cookies are golden brown.  They will be moist and chewy.  Cook longer if desired.  Allow the cookies to rest for 2 minutes on the cookie sheet and then move them to a cooling rack.

Orange Cranberry Scones

I’ve been on a ‘scones kick’ lately, so I made these this morning.  I used the same recipe as the Lemon Blueberry Scones, with a few minor changes.  These biscuits are light and sweet and drizzled with a fresh orange glaze.  They can be elegant or rustic – you decide.  Next time I think I’ll add some cardamom right into them – stay tuned for the results.  Happy Sunday.

2 C. flour

2 t. baking powder

Scant 1/2 C. sugar

½ t. salt

1 t. orange zest

½ pint of frozen cranberries, thawed

1/2 stick of frozen butter, diced

2 eggs

1/2 C. whole milk, plus more for glazing

In a large bowl, sift together flour, baking powder, sugar, zest and salt.  When mixed, add butter and combine with a pastry tool until butter is the size of small peas.  Add one egg at a time and cut into the pastry with a knife and a fork until well combined.  Fold in cranberries.  Pour in about 1/2 C. milk and fold gently until the mixture is slightly wet and sticky.  Add a bit more if it feels too dry.

On a floured surface, roll out dough until it is about 1" thick.  Cut into your desired shapes with a cookie cutter and place on a greased sheet pan.  Brush with more whole milk so that when it bakes it will have a beautiful golden glaze.  Bake for 12-15 minutes or until the scones are lightly golden (add more milk glaze if necessary).  Serve warm with butter, or cooled with orange glaze.

You Ought to Know How to Catch a Ban-ahhhhhhh-na!

A while ago, my family had a discussion about our favorite family meals.  Specifically, my mom wanted to know which meals we remembered most fondly that she used to cook.  We pondered the question and my brother spoke up first.  He looked oddly confused for a moment and then responded, “none.”  We all burst out laughing, mom included.  Poor mom.  The truth is, she is not a master chef.   She's too humble to mention it, but she does have several fantastic recipes up her sleeve that I still remember and look forward to eating.  This is just one of them that my brother must have forgotten.

This banana bread is moist and rich and speckled with bursts of warm chocolate.  I've added some orange zest for a bit of freshness.  It can be served for breakfast or dessert.  Thank you, mom, for a memorable and humble family recipe.    

1/4 C. butter

3/4 C. sugar

2 eggs

½ t. vanilla

Zest of ½ an orange

2 C. baking mix

1 1/2 C. mashed ripe bananas (about 4 bananas)

8 oz. semisweet chocolate chips

Preheat the oven to 375.  In a large bowl, cream the butter and sugar.  Add the eggs, vanilla and zest and beat until thoroughly combined.  Add the remaining ingredients and mix until well blended.  Pour into a greased loaf pan and bake about 30-35 minutes until the top is browned and a toothpick entered into the center of the bread comes out clean.  My favorite way to eat it is sliced and broiled with butter on top.