I have two reasons for not keeping up the BDN pace.  First, a shout-out to my job; in real life, I am the technology director for a school district and most of my projects, like this food blog, are not only for personal interests but part of my work because they help keep my finger on a technology pulse which seems to be in constant warp speed a-fib.

My second time drain is my complete dedication to finishing Murder at Squall Peaks, my Harlequinesque New England ski resort based tale of greed, scandal and mystery. I’ve been busy googling the exact meaning of ‘libel’ just in case anyone actually reads it so, for me, the research is done and I am writing my little heart out.  My novel will be available in e-format on Amazon and the ibookstore and I’ll keep you posted on when it is available.

So, I’ll be working at my job and writing a thinking woman’s trashy e-novel in my spare time. It’s a wrap but actually this time, it’s a dip… for the upcoming big games. Although you’re going to have to go deep for this one; get out your mobile phone and scan the QR code; voilá the recipe will be on your phone and ready for your trip to the grocery store. What’s a QR code you ask? Like STC on Facebook:  http://www.facebook.com/StopThinkingandCook to find out and remember it’s all about forward progress (Go Pats)!!

Thanks for all the fun.  Linda

Thai Style White Bean Dip – fast and easy with a peanut-chili kick. Secret ingredient – Captain Mowatt’s Survy Dog Lemon Lime Hot Sauce – those of you at the Harvest Festival might still have some left!

Nothing says “holiday party” like a cookie that goes just as well with cocktails as it does tea. Also, this mint chocolate bourbon ball requires very few parts and is easy to assemble, with the right tools…honest! Another bonus is that this bite-sized cookie improves with age so you can make it tonight and bring them to your holiday gathering this weekend. You might want to put a little note on the serving dish stating they do contain bourbon, for non-consuming adults and to keep it away from the kids; I do however recall an old cherished family story about my little cousin falling asleep on the shag rug after tossing down remnant holiday party cocktails left on coffee tables. However, that was the early 70’s and we set our humor standard by Laugh-in. Actually  my cousin grew up to be pretty much a teetotaler and there’s not enough bourbon in this recipe to stimulate bad behavior in your average imbibing adult unless you include cleaning out the serving dish as being unacceptable as these are a fabulous version of the classic bourbon ball and will disappear fast!

Ingredients

• 1-1/2 cups pecan halves
• 1 pkg. (7 ounces) Mint Milano Cookies (Pepperidge Farm)
• 1-1/4 cups powdered sugar
• 4 Tbs. dark cocoa
• 1/3 cup bourbon
• 2 Tbs. honey

Equipment

• Sifter
• Food processor, blender of nut grinder

Directions

1.  Finely chopped the nuts in a food processor. And put into a large bowl.

2.  Finely chop, by pulsing the food processor, the mint milano cookies. Add them to the bowl along with the powdered sugar, sifted, and 2 Tbs. of the dark cocoa. Mix well.

3.  Combine the bourbon and the honey. Add to the dry mixture and throughly combine. Refrigerate, covered, for at least an hour.

4.  Sift the remaining dark cocoa onto a flat plate. With a teaspoon, scoop up the bourbon ball mixture and shape into a ball – rolling in your hands works best (especially is you dust your hands with a little cocoa) – and roll the ball in the cocoa to dust it lightly.

5.  Store in an airtight container in the fridge. Separate the layers with a piece of plastic. Cookies last at least a couple of weeks in the fridge (good luck with that – they have a way of “evaporating”) and actually improve in flavor after a day or two.

I had a great time at the Harvest Festival in Bangor this weekend. Aislinn, brought her gear and insights about hiking using her One-Minute Hikes experiences and I added some food tips from my Foodie on Foot series. We had a few equipment issues and ended up giving our presentation at the BDN booth instead of a conference room, which worked out great and was a good lesson for our Hiking Buddies and Foodie Friends – always be prepared! Don’t leave the house without warm clothes and a good energy cookie that won’t break a tooth or, in the case of the Harvest Festival, an adaptor that will fit a macbook.

I have posted most of the recipes shared at the Harvest Festival  as blog posts and you will find the links below. I’ll be adding the “Couscous and Kale in a Jar” recipe later on this week so check back to Stop Thinking and Cook!

Oat Cookies with Cranberries, Pumpkin Seeds and Flax Seeds

Baguette Sandwich with Peppered Bacon, Goat and Gorgonzola and Apple

Mexican Hot Chocolate

Kale Wraps

Molasses-Pepper Jelly Chicken Drumsticks

Dark Sea Turtles

While I was waiting to start our Hiking and Food presentation, I got some shopping in; some of the items are already devoured but I have business cards and brochures and will be seeking out these delicious Maine produced goods in stores and online.

I am especially thrilled with my shopping bag purchased from One Woman Studio. I was halfway through my punches on my tasting card, sampling this beverage called kombucha my son was anxious for me to try, and I spotted it across the room; our eyes met and I knew this was the shopping bag that would never end up being claimed by someone else. Yes, I am the one in the grocery store line without my own bags and it isn’t because I have not purchased them. In my house, any grocery totes are like socks in the dryer, who knows where they go. But, this bag, I’ll be able to spot in a second if it ends up at work with extension cords in it or in the back of one of my kid’s cars filled with who knows what.

It was great for carrying around all of my purchases from the Harvest Festival and I’m going to give that kombucha another try; it tasted like the organic vinegar I love but with a kick; kind of sassy like my swashbuckling little buddy here…

No, I did not use Mexican chocolate, I used tequila. This isn’t your kid’s hot chocolate; but it certainly could be by omitting the tequila and it is just (almost) as delicious.

Also great as a gift; just put the powdered mix in a decorative jar, tie a ribbon around it (add a little bottle of tequila if it is for a special friend) and you have a great hostess present or care package addition.

Ingredients:

• 1/2 cup Hershey’s dark cocoa*
• 1 cup powdered sugar
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 tsp. cornstarch
• 1-1/2 cups powdered milk
• tequila, optional

Serve hot or cold. Chicken drumsticks, basted in a molasses mustard and red pepper jelly (you decide the heat) glaze, rolled in panko crumbs and baked, is a flavorful way to enjoy a favorite picnic food that is also great for parties; any season.

Ingredients:

• ¼ cup molasses mustard
• ¼ cup red pepper jelly
• 1 Tbs. Mrs. Dash Caribbean seasoning
• 1 tsp. sea salt
• 2 – 3 cups panko bread crumbs
• 5 – 6 chicken drumsticks
• Vegetable spray

Thick cut oats, cranberries, flax seeds and pumpkin seeds make a crunchy yet chewy lace-like cookie.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup vegetable shortening
• 1 cup white sugar
• 1 cup packed light brown sugar
• 2 eggs
• 2 tsp. vanilla
• 1 cup flour
• 1 tsp. salt
• 1 tsp baking soda
• 1 tsp. cinnamon
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg
• 2-1/2 cups old fashioned or thick cut oats
• 1 cup dried cranberries
• 3 Tbs. flax seeds
• 1/2 cup pumpkin roasted shelled pumpkin seeds

Directions:

1. Preheat oven to 325 degrees and line a large baking sheet with parchment paper.
2. Sift together the flour, salt, soda and spices; set aside.
3. Cream together the butter,shortening, and sugars.
4. Add the eggs, one at a time beating after each addition, to the butter mixture. Add the vanilla, combine.
5. Beat in the sifted flour and spices.
6. By hand, add the oats (I used the extra thick cut oats), cranberries, flax seeds and pumpkin seeds.
7. Drop dough by scant tablespoons full on to prepared baking sheet. Make sure the cookies are at least 3 inches apart. Cook for 11 – 14 minutes. The cookies should be set but not overly browned. They are a thin, crisp and chewy, lace-like cookie.
8. Cool a minute on the baking sheet and remove carefully with a metal spatula to a wire rack to cool completely.

Makes about 3-1/2 dozen cookies

Split a baguette lengthwise, remove a little bread and stuff with a peppery bacon and a cheese mixture that is spiced up with apple, pepper jelly and pecans.

Ingredients

• 1 french baguette (11 oz), cut into 3, approx. 6-inch pieces, crosswise, and then split in half lengthwise.
• 3 ounces goat cheese
• 3 ounces gorgonzola
• 1/4 cup red pepper jelly
• 4-1/2 Tbs. chopped pecans
• 1/2  apple peeled and thinly sliced with a wide vegetable peeler
• 6 slices thick cut peppered bacon, cooked until crisp

To Assemble the sandwich:

1.  Pull out some of the soft bread on the inside of each loaf section to create a long pocket in the bread.

2.  Combine the goat cheese and gorgonzola:  Bring both cheeses to room temperature or microwave them in a small microwave suitable bowl for about 20 seconds to warm the cheese so they mix smoothly. Cool before using.

3.  Spread a layer of goat cheese over one side of the baguette sandwich. On the other half, spread the cheese on the edges and ends of the bread. Spread 1/3 of the pepper jelly in the center of the bread with the cheese just on the edges. The cheeses pressed together in the assembled sandwich, when chilled, will anchor the loaf halves together.

4.  Sprinkle 1/3 of the pecans on each bread side that is covered in the cheese mixture.

5.  Cover one side of the sandwich with apple slices. A wide vegetable peeler works great to get perfect slices.

6.  Top each side with a slice of bacon.

7.  Put both sides of the sandwich together. Make sure ingredients are inside of the little hollow you made by removing some of the bread and the edges are covered in the cheese mixture.

8.  Wrap tightly in the aluminum foil and refrigerate. The cheese spread to the edges will harden and hold the sandwich together.

Ingredients:

• 4 cloves garlic, minced
• 2 Tbs. olive oil
• 1 cup vegetable stock
• 1 Tbs. balsamic vinegar
• About 6-8 ounces of fresh Kale, washed and chopped into 1-inch chunks, remove any large stems.
• 2 cups flour
• 1 tsp salt
• Sea Salt

What’s in Your Backpack?

Late fall and winter hiking, cross country skiing and snowshoeing on our Maine trails can provide many advantages that just don’t happen in the more popular summer season. From a foodie perspective, you can enjoy chocolate and cheeses without the fear of melting that happens on an 85 degree July day and, since you burn more calories during winter outings, bacon is back on the menu! Of course there are some challenges, like eating while wearing primaloft mitts and choosing foods that don’t chip a tooth in cold temps. During our chat, I’ll share some of my favorite hiking foods and packing tips.  Included here is a recipe for a treat especially good for the colder hiking season because it is good room temperature or frozen and I call it The Dark Sea Turtle.  A sprinkle of sea salt on dark chocolate is the secret to these simple to make treats so don’t forget to pick up some sea salt at the Harvest Festival!

Dark Sea Turtles: milk and bittersweet chocolate, caramel, pecan and sea salt on a pretzel

Dark Sea Turtles

• 2 dozen mini round pretzels
• 2 dozen chocolate covered caramels
• 2 dozen pecan halves
• 2 ounces bittersweet chocolate
• 1 Tbs. sea salt

Directions:

Preheat oven to 300 degrees

Line a heavy baking sheet with parchment paper

Put pretzels on the baking sheet and place one chocolate covered caramel on each of the pretzels.

Bake for 4 minutes and remove from oven.

Just after taking out of oven,  place a pecan half on top of each chocolate and press down lightly to secure the pecan.

Let cool.

In small bowl, microwave the bittersweet chocolate at 10 – 15 second intervals, stirring after each interval until melted and smooth. Drizzle the bittersweet chocolate over the top of each pecan chocolate-caramel.

Sprinkle with sea salt while chocolate topping is still warm. Cool, refrigerate or freeze.

To pack, I like to cut a 4-inch wide strip of aluminum foil and line up 3 or 4 Dark Sea Turtles on the strip. Fold over aluminum foil to form a small packet. Keep in fridge or freeze and pop in your pack.

Also, make sure to pick up some pepper jellies, spicy fruit spreads, cheeses and cured meats while touring the Harvest Festival, as these are perfect ingredients for hiking sandwiches. I’ll share my kale wrap recipe too at the Harvest Festival; they make an everyday sandwich special enough for our Maine vistas and are easy to eat even when you are wearing mittens!

Kale Wraps!