CRANBERRY-JALAPENO CREAM CHEESE DIP

 

Festive APPETIZER. 

From mels

INGREDIENTS

• 12 ounces (340 g) fresh cranberries
• 4-5 green onions, chopped
• ¼ cup chopped fresh cilantro
• 1 jalapeno pepper, seeded and finely diced
• 1 cup (212 g) sugar, more or less to taste
• ½ teaspoon ground cumin
• 2 tablespoons fresh lemon or lime juice
• ¼ teaspoon salt
• 2 (8-ounces each) packages (454 g)cream cheese, light or regular, softened
•  Crackers, for serving

INSTRUCTIONS 

• Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.
• When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture.
• Refrigerate for up to an hour before serving. Serve with crackers.

Chocolate peppermint cookies

These are one of my favorite “Christmas” cookies. 

 From: cooking classy 

Ingredients

• 1 2/3 cups (237g) all-purpose flour (scoop and level to measure)
• 1 cup (98g) unsweetened cocoa powder (scoop and level to measure)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened about halfway (it should be fairly firm still)
• 1 1/4 cups (250g) granulated sugar
• 3/4 cup (160g) packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 16 oz. white chocolate, broken or chopped
• 1/4 cup (approx) finely crushed peppermint bits

Instructions

• Preheat oven to 350 degrees. Line baking sheets with silicone liners or parchment paper.
• In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds. Set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined. 
• Mix in eggs one at a time then blend in vanilla extract and peppermint extract.
• With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Scoop dough out by a rounded tablespoon (about 25 grams each) and shape into balls (if dough is sticky you can chill as needed but mine wasn't sticky at all).