Why is it store-bought cookies just never taste as good as homemade? Could it be that, all that hands-on love adds a secret ingredient? I think so!

Now everyone has a favorite. For me, it’s hands down Chocolate Chip, but I like to switch it up a bit and add bits of salted pretzels or crushed potato chips. Yep, that’s right – the salty goodness adds a great layer of flavor and crunch!

Love cookies, but are short on time to whip up a batch? Try this baker’s trick. Make some of your favorite cookie doughs ahead of time, then roll them into logs. Wrap tightly in plastic wrap, label, and freeze – that’s it! Then whenever the cookie craving hits you, just pull out a roll, slice off a few cookies then bake – WHA LA! Instant cookies will be ready for that after school snack, or random cookie craving.

Need some new ideas – how about a sassy nutty twist – like adding spicy peanuts to your favorite peanut butter cookie recipe. Or try mixing in a touch of lavender and lemon zest to shortbread. Make your gingersnaps extra gingery with an addition of chopped candied ginger like in my Bittersnaps recipe!

So whip out that cookie jar, and get baking! –Kathy

Bittersnaps
Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

Makes: about 36 cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
3 Tbsp. ANGOSTURA® Aromatic Bitters
1 egg
2 1/4 cup flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1/4 cup fine chopped candied ginger
Sugar for dipping

Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

Recipe by Kathy Casey Food Studios®.

When I think of my childhood favorite after school treat, hot chocolate always comes to mind. But cocoa isn’t just for kids – that’s right adults! Jazz up the flavors with savory and spice add in’s – like infusing cardamom pods and cinnamon sticks into the base. You can even add in a chili pod for some heat!

Turn your cocoa into a cozy night-cap by stirring in a little honey whiskey or your favorite liqueur. And if you’re feeling extra adventurous, you’ve got to try my luscious Red Wine Sipping Chocolate.

This rich and creamy version combines sultry dark chocolate, a bold lush red wine and a touch of honey for sweetness. For even more decadence, top it off with a big fat toasted gourmet marshmallow (get the blow torch out!) and finish it with a sprinkle of red wine salt. That’s not your mama’s cocoa!

Now get to sipping! -Kathy

Red Wine Honey Sipping Chocolate
This hot chocolate combines three beloved ingredients: honey, chocolate and red wine – yes wine! It’s rich, delicious and meant to be sipped and savored. For even more decadence, top with toasted hand-made Honey Marshmallows, drizzle with honey and sprinkle with red wine salt.

Makes about 4 servings

6 ounces bittersweet chocolate, finely chopped
1/2 cup full bodied red wine
1 cup whole milk
2 tablespoons Wildflower Blossom Honey
Garnish: 4 Honey Marshmallows (see recipe) or substitute gourmet purchased marshmallows, red wine salt*, honey for drizzling

Combine the chocolate and wine in a small saucepan over low heat and whisk until the chocolate is melted, about 3 to 5 minutes. Add the milk and honey, increase heat to med-low and continue to heat until hot but not boiling. Remove from heat and pour into small cups for serving. Garnish with toasted marshmallows sprinkled lightly with red wine salt if desired.

*Red wine salt is available online.

Recipe and Photo by Kathy Casey Food Studios® for the National Honey Board

A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

Photo from Kathy Casey’s Northwest Table

But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.

Photo by Kathy Casey Food Studios

Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy

Apple Cranberry Pie With Cheddar Cheese Crust

Makes 1 9-inch pie.

Cheddar Cheese Crust

2 cups flour
1/2 tsp. salt
1/3 cup shredded Tillamook Cheddar cheese
1/3 cup shortening or lard
6 Tbsp. cold butter, cut in small pieces
4 Tbsp. cold water

Pie Filling

1 1/2 cups sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 Tbsp. cold butter, cut in small pieces
milk and sugar for topping

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

Divide dough into 2 pieces then roll out into 2 circles.

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

Preheat oven to 425 degrees F.

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

Recipe by Kathy Casey Food Studios®

Spinach & Apple Salad with Warm Bacon Vinaigrette

This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

6 cups baby spinach

Vinaigrette

1/3 cup fresh-squeezed Sunkist Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil

———————————————

1/4 cup finely diced raw bacon
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
2 tsp. minced fresh garlic

Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

and olive oil. Set vinaigrette aside.

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

Recipe by Kathy Casey Food Studios®

Need some new d’lish ideas for the big game? I have some tasty recipes for your next big party!
Everyone loves the classics: crab dip, wings, deviled eggs, but how about some new variations?

Warm Crab, Mushroom & Brie Dip is my play on Hot Crab Dip is made with Alaskan King Crab, sherry-sautéed mushrooms, and brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg – AKA – Chipotle Deviled Eggs – features spicy chipotle for some KICK BUTT flavor.

Photos by Kathy Casey Food Studios®.

And for a new twist on wings try my recipe for Sticky Pomegranate Chicken Wings! A d’lish sweet and zesty finger food, sure to impress the fans.

And the best thing is that all these apps can be prepped ahead so you’re not stuck in the kitchen and have more game time. Now go enjoy the game! -Kathy

Warm Crab, Mushroom & Brie Dip
Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces.

Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

Makes about 6 cups — serves about 12 – 24 people

1 small (8 oz wt.) wheel brie cheese
——————————————
2 tsp olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 tsp minced fresh garlic
1/2 cup dry sherry
——————————————-
1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
1/2 tsp Tabasco
1 Tbsp fresh lemon juice
1/2 cup thinly sliced green onion
1/4 cup minced sweet red bell pepper (optional)
1/2 cup minced celery
3/4 pound crab meat, drained well (about 2 1/2 cups drained), see note above
Garnish: Minced fresh parsley

Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco, and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

Place dip in a 7×11 baking dish, or 2 quart ovenproof serving dish. Smooth out but do not compact it (dip can be covered and refrigerated up to 1 day at this point).

When ready to serve dip, place in a 400°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

Sticky Pomegranate Chicken Wings
These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

Makes 24 pieces

3/4 cup pomegranate juice
1/2 cup soy sauce
2 Tbsps very finely minced peeled fresh ginger
1 Tbsp minced fresh garlic
1 Tbsp of lemon zest
3/4 cup sugar
1/2 tsp red pepper flakes
1/4 cup fresh lemon juice
3 Tbsps cornstarch
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

Garnish: 1/2 cup pomegranate arils* and thinly sliced green onion tops

In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

Pre-heat the oven to 375 degrees F.

Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.

Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.

*Pomegranate seeds, called “arils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.

Recipe by Kathy Casey Food Studios. – www.KathyCasey.com

March is National Peanut Month! In addition to being put in a classic PB & J sandwich, they pack a serious nutritional punch.

Peanuts are a good source of vitamin E, protein and antioxidants. Did you know that they are not actually in the nut family? They’re grain-type legumes, related to beans, lentils, and peas, and grow underground!

Speaking of growing, did you know that peanuts grow in the northwest? Take a peek of this list on Agrilicious for locally grown peanuts, then look for them this summer at farmers markets. They are so tasty when they’re fresh toasted.

Peanuts are great in sweet and savory dishes from classic peanut butter cookies to scattering on phad thai noodles. And of course there’s that delicious peanut sauce, so great for appetizer dipping.

Butterscotch Peanut Bars on Taste of Home

One of my favorite snacks to make is Five-Spiced Sesame Peanuts: perfect to munch on while sipping a cocktail. Here’s to the mighty peanut! –Kathy

Five-Spiced Sesame Peanuts
If the nuts lose their crispness after cooking, re-toast them in a 350-degree oven for a couple of minutes before serving.

Makes about 4 cups

1 egg white
1 Tbsp. water
1 pound (about 3 1/2 cups) salted, dry-roasted, skinless peanuts
1/3 cup sugar
2 Tbsp. black sesame seeds
2 Tbsp. white sesame seeds
2 tsp. five-spice powder
1/4 tsp. cayenne pepper
1 tsp. kosher salt

Preheat the oven to 250 degrees.

In a medium bowl, whisk the egg white with water until foamy. Add the peanuts and toss to coat. Transfer the nuts to a strainer, shake, and let drain for at least 5 minutes.

In a large bowl, mix together the sugar, sesame seeds, five-spice, cayenne and salt. Add the drained peanuts and toss to coat thoroughly.

On a large baking sheet with sides, spread the nuts out in a single layer. Bake for 45 minutes. Stir the nuts with a spatula and spread them out again. REDUCE THE TEMPERATURE to 200 degrees and bake for 45 to 55 minutes longer, or until dry.

Loosen the nuts from the baking sheet but do not remove them from the sheet. Cool to room temperature. Be sure to let the nuts cool completely and become crisp. Store in an airtight container at room temperature for up to 2 weeks.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Almonds whether raw, toasted, or made into a smooth butter — these little nuts are so great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack — just 10 almonds can get your energy going!

I love them toasted and tossed into basmati rice, sprinkled over yogurt or morning oatmeal, and subbed into a batch of chocolate chip cookies instead of walnuts. And of course they add a great crunch factor to salads – like in my Cranberry Almond Crunch Slaw recipe.

Have you ever had fresh ground almond butter? Lots of our local stores offer “grind your own” – so yummy spread on whole grain toast and topped with a few fresh berries for a quick and healthy start to your day.

Add a healthy crunch to your next dish with d’lish almonds! –Kathy

Photo by Kathy Casey Food Studios®

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp Sriracha
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

“This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

Quantities are limited and sell out fast. So here’s how to order or pick-up:

• -Starting November 28^th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00am – 5:00pm (call 206-784-7840 to check on availability).

  -Order from our website starting November 28^th while supplies last.

  -Priced at $11.95 this holiday season.

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday
from 9 AM to 5 PM. (We suggest calling ahead to be sure that cakes are available).

For more information, contact: call (206) 784-7840, email dishing@kathycasey.com or check out our website www.kathycasey.com.

Labor Day is coming up – a holiday that commemorates the workers who have helped make this country great. To many, it also heralds the end of summer and the last 3-day weekend before school starts.

So why not enjoy the last blast of summer with a great picnic potluck among friends and family? Try twisting up your menu with some new drinks and dishes too. Start out with a refreshing drink such as a house-made sparkling blackberry lemon soda – perfect for using up the last of those wild picked blackberries! Serve it dry or add a splash of your favorite local vodka or gin.

For the food – set out an array of apps to make a meal of it. Try giving a sassy twist to some old favorites like Sriracha Deviled Eggs, or something new in the dip department like Creamy White Bean Dip with Garlic and Rosemary topped with chopped up fresh summer tomatoes and served up with fresh cucumbers, and grilled pita for dipping.

The possibilities are endless and delicious! –Kathy

Sriracha Deviled Eggs – Yum!
Photo by Kathy Casey Food Studios®.

Sriracha Deviled Eggs with Crunchy Cucumber & Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily.

Makes 24

1 dozen hard-cooked eggs

Filling
1/4 cup mayonnaise
3 Tbsp. Sriracha hot sauce
1/4 tsp. Kosher salt
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced celery

Topping
2 tsp. vinegar
1 tsp. sugar
1/3 cup chopped cooked shrimp, well drained
2 Tbsp. finely minced English cucumber
1 Tbsp. finely minced red pepper (optional)
1 Tbsp. chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, Sriracha and salt, and mix until smooth (you can also do this in a mixing bowl with a whip attachment). Stir in the green onion and celery.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, stir the vinegar and sugar together in a small bowl, until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about one heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf, if desired. Serve immediately.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Creamy White Bean Dip with Garlic and Rosemary
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, top with diced fresh tomatoes, cucumber and your favorite olives.

Makes 3 cups

2 (15-ounce) cans white beans, drained well (I used S&W White Beans in Light Seasoning)
6 cloves fresh garlic, peeled
1/2 tsp. red chili flakes
2 Tbsp. fresh lemon juice
2 tsp. finely minced lemon zest
1 1/2 tsp. finely minced fresh rosemary
3/4 tsp. kosher salt
1/2 cup olive oil
Garnish: fresh rosemary sprig

Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.

Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com