December 31, 2014

New Blog

This is my final post on Karis' Kitchen, but it's not really good-bye because I'm simply transitioning to a new blog named Veg Harbor.  I finally made the switch from Blogger to Word Press and rather than attempt to transfer my existing blog I found it easiest to just start from scratch.  Hope to see you there!

November 22, 2014

Green Beans with Garlic-Herb Butter

Thanksgiving is often filled with carbs, especially for vegetarians, so I'm trying to add as many non-potato vegetable dishes to the menu as possible.  This green bean recipe from Woman's Day will definitely be on my Thanksgiving menu!

Compound butter is easy to make and this garlic-herb version is ideal to serve on your Thanksgiving table along with homemade bread.  Using a high quality butter, such a Kerrygold, will be noticeable in this type of recipe and I find it's worth the splurge for a special occasion like Thanksgiving.

I used a small Oxo scoop to portion out the remaining garlic-herb butter, so I would have individual portions to serve with crusty homemade bread.  I froze them on parchment paper and then transferred to an airtight container.  Due to the small portion size it doesn't take long for the frozen butter to soften into a spreadable state.

Green Beans with Garlic-Herb Butter

Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (serves 4)

  • Bring a large saucepan (3-quart) of water to a boil. Add green beans to boiling water and cook just until tender, about 3 to 4 minutes.
  • Drain the beans and return to the pan. Add garlic-herb butter and toss until the butter is melted.

  • Recipe Source: Woman's Day - November 2014
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November 19, 2014

Baby's Grand Adventure - Thumbprint Cookies

It's time to celebrate, Chelsea of This Grand Adventure is having a baby!  Since the gender will be a surprise I chose to decorate my thumbprint cookies in pastel colors.  You might be thinking thumbprint cookies should be filled with jam, but I promise you, buttercream frosting is the way to go!

There are very few recipes that I use shortening in and not surprisingly, they're all recipes I grew up with.  I've read advice online about substituting butter for shortening and from what I've see it can definitely be done but the taste will be a little different and the cookies will spread more.

This is a recipe that my family makes each year at Christmas, if not more often, and I liked the idea of sharing a recipe with many happy family memories as Chelsea and her husband start their own family.

Check out the other cute & delicious treats made for this virtual baby shower and thank you to Phi for organizing it!

Prep Time: 30 minutes
Cook Time: 10 minutes (each batch)
Ingredients (3 dozen cookies)

    • 1/2 cup packed brown sugar
    • 1/2 cup shortening
    • 1/2 cup butter, softened
    • 1 teaspoon vanilla
    • 2 eggs, separated
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 cups finely chopped walnuts

    • 3 cups powdered sugar
    • 5 tablespoons butter
    • 1 1/2 teaspoons vanilla
    • 3 tablespoons milk
    • Heat oven to 350 degrees.
    • Using a stand mixer, combine brown sugar, shortening, butter, vanilla and egg yolks (setting egg whites aside). Mix in flour and salt until dough holds together.
    • In a small bowl, beat egg white slightly. Add half of the chopped nuts to another small bowl (as the nuts get coated in egg white and no longer stick well, replace them with the other half of the nuts).
    • Shape dough into 1-inch balls, then dip each ball into egg white and roll in nuts. Place about 1-inch apartment on a parchment-lined cookie sheet.
    • Press thumb deeply in the center of each cookie to create a well for the frosting (a synthetic wine cork also works well). Bake for 10 minutes or until lightly brown.  Be careful when removing from the pan as they're quite fragile when warm.  Cool completely on wire racks.

    • While the cookies are cooling, using a stand mixer, combine powdered sugar and butter. Then mix in vanilla and milk. Beat until smooth and spreadable. Add food coloring, if desired.
    • Add frosting to a decorating bag with a star tip (I use Wilton 21) attached and pipe frosting into each cooled cookie.

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