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Christina Shoup

Carrot Soup with Turmeric, Ginger and Lemon

March 3, 2021 by Christina Shoup Leave a Comment

When I looked back on my meal calendars, I noticed that this soup was always in heavy rotation January-March. At first thought, it made total sense. January = lighter “reset” meals, February = cold month and warm soups, March = signs of spring (at least here in Northern California!) and my mind immediately goes to baby carrots straight from the ground and Easter bunnies. Most of this makes no sense because the soup is perfect year-round, it doesn’t really get that cold here and carrots are planted and harvested nearly year-round in this state. This is the year I start eating this healthy and delicious soup beyond March. Being bold in 2021!

When I worked at Flea Street Cafe as part of my internship in culinary school, I made so much soup I could do it in my sleep. I was tasked with making 16 quarts of the seasonal soup several times a week. Different seasonal vegetables, but always vegan. So, I learned a few things about the foundations of a good creamy soup, with no cream. One of the secrets is to saute a lot of onions in a good amount of olive oil, with a good amount of kosher salt and for a good amount of time. Very professional terms here. But, it makes all the difference for vegan soups. Coconut milk was often an ingredient and a high speed blender was always used.

Since then, at home I’ve made cauliflower soup, broccoli soup, carrot soup and butternut squash soup all the same way. You would never be able to tell there’s no dairy milk in these soups – so healthy and so yummy. I love to keep a small batch of soup like this one in the refrigerator for a quick lunch to go with avocado toast or a chicken salad.

I hope you give it a try and enjoy!

Cheers,

Christina

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Carrot Soup with Turmeric, Ginger and Lemon

This healthy soup makes me feel like I'm at the spa – it's nourishing, comforting and full of nutritious anti-inflammatory, immune supporting ingredients. It's vegan if you skip the chicken broth, but I love getting a chance to use my homemade collagen-rich bone broth in this soup.

Course Soup
Keyword carrot, lemon, turmeric
Servings 5 servings
Author Christina Shoup

Ingredients

  • ¼ cup extra virgin olive oil
  • 2 cups thinly sliced onions about 2 onions
  • 1 tsp kosher salt
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • ⅛ tsp cayenne pepper I often add a bit more
  • ¼ tsp ground turmeric
  • 1½ lbs carrots, sliced about 6 large carrots
  • 1 tbsp lemon zest
  • 4 cups broth, divided I typically use homemade chicken bone broth but low-sodium vegetable broth is a great option
  • ½-⅔ cup unsweetened canned coconut milk
  • 2 tbsp fresh squeezed lemon juice
  • optional garnish: shredded carrot sauteed in olive oil, Aleppo pepper and coarse salt smoked Maldon is particularly delicious in this dish

Instructions

  1. Heat the olive oil in a large pot over medium-low. Add sliced onions and salt and cook until onions are very translucent, about 20 minutes.

  2. Add ginger, garlic, cayenne and turmeric. Saute until fragrant, about 1 minute.

  3. Add carrots, lemon zest and 3 cups of the stock. Raise the heat and bring to a boil. Reduce the heat and partially cover the pot, simmering until the carrots are very tender.

  4. Take the pot off the heat and add the remaining cup of stock. Add ½ cup of the coconut milk.

  5. Puree the soup in batches in the blender, taking care to only fill halfway with the hot liquid. Add additional coconut milk to achieve the desired consistency.

  6. Return soup to pot, add lemon juice and taste for seasoning. Reheat over low before serving. Garnish with shredded carrot, Aleppo pepper and coarse salt.

Filed Under: Soup, Vegetarian Tagged With: carrot soup

Swiss Chard and Spiced Sweet Potato Hash

February 27, 2021 by Christina Shoup 3 Comments

File this dish under one of my top 10 (maybe 5!) favorite things to eat. The word hash was never one of my favorite words – brings to mind a college beach camping trip where someone popped open a can of pink chopped up something (corned beef I now realize) that they called hash and put an egg on top of it. I’m not entire sure, and maybe it was good, but I didn’t eat much meat at the time and wasn’t going to ruin my trip this particular morning.

But really hash is just a dish of chopped up food things, and often uses leftovers, and it’s awesome! I’ve made it with actual corned beef, braised pork shoulder, and other amazing combos.

Perfectly seasoned sweet potatoes
Sweet onions with the beautiful chard ribs and stems – never throw these away!
Giant pile of swiss chard
Delicious combo – eat the rainbow!

My favorite will probably always be a combo of greens and veggies, and this one tops one of my favorites. I love the sweetness of the onions and sweet potatoes and the deep flavor from the spices. The tomatillo sauce is something I often keep in the refrigerator for dishes just like this one, but any hot sauce works and is pretty important to balance the sweetness of the dish.

I hope you try this and love it!

Cheers,

Christina

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Swiss Chard and Spiced Sweet Potato Hash

This hash is a perfect side dish to grilled or roasted chicken, pork carnitas or black beans – and one that my whole family loves. But the dish I look most forward to, is the next morning. I have a hard time coming up with a more delicious brunch dish than this hash blanketed with 2 fried eggs, tomatillo salsa, hot sauce and a sliced avocado. Heaven on a plate for this brunch loving girl!

Course Breakfast, brunch
Keyword fried eggs, spiced sweet potatoes, swiss chard
Servings 4 servings
Author Christina Shoup

Ingredients

Sweet Potatoes

  • 3 tbsp olive oil
  • 2 medium sweet potatoes, peeled, cubed
  • ½ tsp garlic powder
  • ½ tsp chipotle chili powder
  • ½ tsp cumin
  • ½ tsp Mexican oregano
  • 1 tsp Kosher salt

Swiss Chard and Onions

  • 2 tbsp olive oil
  • 2 large onions, sliced
  • 1 tsp Kosher salt
  • 1 large bunch of swiss chard, roughly chopped ribs and stems removed and thinly sliced
  • 4 cloves garlic, chopped

Instructions

  1. Cook the sweet potatoes first- heat olive oil in a large saute pan over medium heat. Add the sweet potatoes and cook, stirring occasionally. When they begin to get slightly tender, add the spices and continue to cook until they are crispy on the outside and tender on the inside. Remove to a medium bowl and set aside.

  2. Next, cook the onions and swiss chard- in the same pan heat the remaining olive oil over medium-low. Add the onions and salt, stirring occasionally until the onions are sweet and translucent. Increase the heat to medium and add the garlic and chard stems. Saute until about 2 minutes, or until the stems are no longer crisp. Add the chard leaves, stir and cover briefly while the leaves wilt.

  3. Add spiced sweet potatoes back to the pan and gently combine. Taste for seasoning.

Filed Under: Breakfast, Main Dish, Side dish, Vegetarian Tagged With: brunch, side dish, sweet potato, swiss chard

Power Smoothie

February 25, 2021 by Christina Shoup Leave a Comment

It seems running out of smoothie names is going to happen well before I run out of sharing smoothie combos that my family enjoys! As I’ve said many times before, my family loves smoothies and literally drinks one every single day. That’s a lot of smoothies over the years! I look at ones I made for them over a decade ago and I am not thrilled that I used pineapple juice, nonfat yogurt (yuck!!) and most lacked greens or healthy added fats – I’ve learned so much in the past 10+ years and I’m proud of the nutrition knowledge I’ve worked so hard to aquire, really upping the smoothie game in our house. Growing teenagers and a long healthy life for my husband and me are my motivation to keep us well nourished.

Enter – the Power Smoothie! The inspiration for this combo is from the Duo Breakfast Menu at the Four Seasons Hotel in Wailea, Maui. Many years ago my husband and I were on a solo trip (sounds so dreamy right now!) and we grabbed a smoothie before our morning hike. They offered a smoothie with almond milk, banana and spinach – a good start, but I had them add peanut butter (before I knew peanut butter hurt my stomach!), coconut flakes and ground flax meal. These ingredients definitely turned it into a real power smoothie, respectable pre-hike fuel, and one we’ve been enjoying at home for years. And today, depending on the need, I’d also add a scoop of quality protein powder to really give us a healthy boost.

I hope you try this and enjoy it as much as we do!

Cheers,

Christina

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Power Smoothie

This smoothie is one of my favorites to make before a family hike, a day of skiing, kid sports or a busy day at work.  It fuels our bodies with healthy fats, protein and fiber to keep us full of energy for hours – and it’s delicious.

Course Breakfast, Drinks, Snack
Keyword power smoothie
Servings 2 servings
Author Christina Shoup

Ingredients

  • 1 cup unsweetened almond milk
  • 3 tbsp peanut butter or almond butter
  • 1 frozen banana
  • 1 handful of spinach I love using Power Greens: baby kale, spinach and chard
  • ¼ cup unsweetened coconut flakes
  • 2 tbsp ground flax meal
  • 1-2 pitted dates
  • 6-8 ice cubes

Instructions

  1. Blend all ingredients in a high speed blender until smooth.

Recipe Notes

For an added boost- add a scoop of your favorite protein powder.  I enjoy Truvani’s Organic Plant Based Vanilla Protein Powder

Filed Under: Beverage, Breakfast, Snack Tagged With: protein smoothie

Veggie and Quinoa Egg Bites

February 15, 2021 by Christina Shoup 1 Comment

Egg muffins, sous vide egg bites and similar products are popping up all over grocery stores, big box stores and coffee shops – and for good reason! They are the perfect “fast food”– a convenient and healthy breakfast option for busy people. In this version, the quinoa adds a nice protein boost to go along with those veggies. I cannot think of a better way to start the day. My family and I have been big fans for quite awhile, affectionately calling them “egg pucks”.  We’ll place one between a toasted English muffin or serve with avocado slices and Truff hot sauce.

I highly recommend using silicone muffin baking trays so they are easy to pop out after baking. Egg pucks can be kept in the refrigerator for several days or frozen and reheated as needed.  These are one of my favorite make ahead breakfasts to begin the week with or pack in a cooler to take out of town – recently we did just that and boy was it nice to heat these up before getting to the slopes bright and early.

I hope you try these and love them!

Cheers,

Christina

Alllll the colors
A pinch of cheese goes a long way – feta, parmesan and gruyere are my favorites
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Veggie and Quinoa Egg Bites

These veggie and quinoa bites are a great way to start the day! Easily adaptable using ingredients and seasonings on hand – feel free to omit the quinoa altogether and double the veggies. Either way, it's a nutrient packed few bites and a household favorite.

Course Breakfast
Keyword egg bites, veggie and quinoa
Servings 2 dozen bites
Author Christina Shoup

Ingredients

  • 1 cup cooked quinoa see note below
  • 2 tbsp extra virgin olive oil
  • 2 leeks, quartered lengthwise and sliced thinly, white and light green parts only
  • 1 zucchini, small dice
  • 1 red bell pepper, small dice
  • 1 cup chopped spinach
  • 2 cloves garlic, minced
  • 12 eggs
  • 2 tbsp nutritional yeast optional
  • 2 tbsp water
  • ½ tsp garlic powder
  • ½ tsp mushroom powder optional
  • ½ tsp kosher salt
  • A few dashes of hot sauce
  • ¼ cup shredded gruyere or Parmesan cheese

Instructions

  1. Preheat the oven to 325°. Use silicone muffin pan or prepare two 12-cup muffin pans by spraying with nonstick cooking spray. Heat oil in a medium saute pan over medium low. Add the leeks, zucchini, bell pepper, a pinch of salt and pepper and cook until tender. Add the spinach and garlic and cook until the spinach is wilted. Remove from heat, add cooked quinoa and mix. Set aside and let cool while you prepare the egg mixture.

  2. In a medium bowl, whisk the eggs, nutritional yeast, water, garlic powder, mushroom powder, salt and hot sauce.
  3. Fill the muffin pans with the vegetable and quinoa mixture, evenly distributing among all 24 cups. Pour the egg mixture in each muffin cup – this will fill about half way up. Top with a pinch of grated cheese. Bake for about 20-25 minutes and cook until the egg is set and pulls away from the sides.

Recipe Notes

*To make quinoa: Thoroughly rinse ½ cup of quinoa in a mesh strainer.  In a small saucepan, heat a drizzle of olive oil over medium-low and add rinsed quinoa.  Stir the quinoa while it dries out and toasts for a minute or two, then add about a cup of water or desired broth and a pinch of kosher salt.  Bring to a boil, then cover the pot and turn down heat to a bare simmer.  Cook for 15 minutes, remove from heat and let stand for 5 minutes before fluffing with a fork or turning it out to a sheet pan to cool. 

Filed Under: Breakfast

Spiced Cauliflower with Dates and Pine Nuts

February 13, 2021 by Christina Shoup 1 Comment

With travel adventures a distant memory right now, I often find myself cooking food that reminds me of some of the wonderful places we’ve been.  One of those special places was Vancouver, Canada. While on a much needed date night in the middle of a multi-leg family vacation, my husband and I stumbled on the most lovely, sexy bar at the Four Seasons Hotel in downtown Vancouver.  As part of our “appetizers for dinner,” aka my favorite way to eat, we had the most delicious roasted cauliflower with jerk seasoning, dates and olives.  After several years, I haven’t forgotten about that dish, and I’ve made several similar versions since that trip.  

This spiced cauliflower dish is one of those versions and one of my favorite side dishes to serve with roasted chicken or salmon – I make it at least a few times a month and it’s a hit every time.  Another way I like to enjoy this recipe is in a Mediterranean bowl that includes roasted chicken, homemade hummus, and sriracha.

One of my favorite meals: spiced cauliflower (added carrots), hummus, greens with goat cheese, sliced cucumber and roasted beets

This recipe calls for several seasonings that may not be in your spice cupboard or drawer, but are worth picking up.  Berbere seasoning is a North African spice blend that is primarily made of cayenne red pepper, but also includes cardamom, cumin, cinnamon, and turmeric.  Garam masala is an Indian spice blend with some similar spices as the Berbere but without the heat – I use this spice quite a bit in lentils and some curries.  My favorite brand to buy these spice blends, and most of my spices for that matter, is Penzeys.  We are lucky to have one in nearby Menlo Park, but their online store is also super. 

Beautiful roasted color

I hope you love this dish as much as we do!

Cheers,

Christina

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Spiced Cauliflower with Dates and Pine Nuts

This deeply flavorful side dish is perfect served with a roasted chicken as well as an excellent component of a Mediterranean grain bowl. The sweet dates are a delicious balance to the kick of the North African Berbere seasoning and the wonderful textures make this a household favorite.

Course Side Dish, vegetarian
Keyword cauliflower
Servings 4 servings

Ingredients

  • 1 large head cauliflower
  • 3 tbsp olive oil
  • 2 tbsp Za'atar
  • 1 tsp turmeric
  • ½ tsp garam masala
  • ¼ tsp Berbere seasoning
  • 1 tsp kosher salt
  • 3 tbsp pine nuts, toasted
  • 3 dates, pitted and diced
  • 1 tbsp flat leaf parsley, chopped
  • flake salt, such as Maldon optional

Instructions

  1. Preheat the oven to 450° Line a rimmed baking sheet with parchment paper.

  2. Cut the head of cauliflower into bite sized florets. Slicing through a large floret to make several smaller florets allows for a flat side of the cauliflower to caramelize nicely on the pan while roasting.

  3. Place cauliflower, olive oil, za'atar, garam masala, berbere seasoning, turmeric and salt on the parchment lined sheet pan and toss together until well coated. Spread the cauliflower in one even layer, trying not to crowd the pan. You want it to roast and caramelize, not steam. Roast in the oven for 20 minutes, or until cauliflower edges are deeply golden and crispy. More color equals more flavor!

  4. Once cooked, remove from the oven and add pine nuts, dates and parsley. Toss together, adding flake salt if desired. Serve warm or at room temperature.

Filed Under: Side dish, Vegetarian

Almond Butter, Banana and Chia Seed Toast

February 8, 2021 by Christina Shoup Leave a Comment

This is a “no recipe” recipe… but writing it down is a good way for me to remind myself about a great dish or send to a friend! Some time ago we were in Coeur d’ Alene, Idaho and found ourselves at this darling coffee shop called Vault Coffee. They had a great toast menu and flavorful coffee and we enjoyed our breakfast so much we returned twice on our short visit.

As always, I made a note of my delicious toast and upon returning home began making it regularly. I love the subtle flavor of coconut oil spread on the warm toast and the crunchy chia seeds sprinkled on top – a satisfying meal that will keep you fuller longer than plain ‘ole buttered toast (as good as that sometimes is!)

Cheers,

Christina

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Almond Butter, Banana and Chia Seed Toast

Who doesn't love toast? This healthy version is a great way to start the day or enjoy as a mid-afternoon snack. Adaptable to all kinds of breads, my go to choices are Heavy Seeded Rye Bread from my favorite local bakery, Backhaus, or Food for Life's Ezekiel Cinnamon Raisin Sprouted Whole Grain Bread.

Course Breakfast, Snack
Keyword toast
Servings 1 serving
Author Christina Shoup

Ingredients

  • 2 slices bread, toasted
  • 1 tsp unrefined coconut oil
  • 2 tbsp almond butter
  • ½ banana, sliced
  • 1 tsp chia seeds
  • drizzle of honey optional

Instructions

  1. Since the coconut oil is solid, be sure to spread immediately on the warm toasted bread. Divide the almond butter, banana slices and chia seeds among the slices. If desired, drizzle with a bit of honey and enjoy!

Filed Under: Bread, Breakfast, Snack Tagged With: almond butter toast

Quinoa Salad with Arugula, Roasted Carrots and Fennel

January 16, 2021 by Christina Shoup 1 Comment

I had the pleasure of sharing this recipe in the January issue of our sweet local magazine, Hillsborough Living. It is not only a perfect recipe for anyone trying to “reset” after the holidays, but one of my favorite salads to enjoy year round. It’s refreshing, flavorful and satisfying as a main entree all on its own. Like many of you, I’d give anything to be able to gather my friends around the table, serve this salad on a big platter, and chat the afternoon away. It’s the perfect “let’s do lunch” salad and I’m holding out hope that can happen sooner rather than later. Until then, I’m continuing to make this salad regularly to nourish my body and soul! Something we can all certainly use right now.

This salad enjoys a nice protein kick from the quinoa. I like to toast it before cooking – it brings out the nuttiness and deepens the flavor. I also like to spread the quinoa, (and most grains) on a parchment lined baking sheet to allow the steam to escape while cooling. Leaving it to cool in the pot often causes the grains to clump, making it not as easy to incorporate into the salad.

For many, fennel may not be on the list of top veggie choices, but I sure have grown fond of it. My favorite way to enjoy this licorice flavored bulb is when it is roasted – it brings out the sweetness and has the most mellow, delicious flavor. Tri-color carrots are also fun in this salad, but certainly not necessary. I do subscribe to the thought that the more colors I can get in a meal, the better – and they are easily available at the farmer’s market or Trader Joe’s.

Arugula is my favorite lettuce for this salad, but mixed baby greens, spring greens or baby kale are all delicious as well. Feta or goat cheese are great choices for a tangy bite, but shaved parmesan is also a nice option. And right now, with meyer lemons in season, it’s my citrus of choice for vinaigrettes. I hope you enjoy this very versatile and healthy salad as much as I do!

Cheers,

Christina

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Quinoa Salad with Arugula, Roasted Carrots and Fennel

This is one of my favorite salads to make all the components for ahead of time. It takes just minutes to assemble and enjoy for lunch or dinner all week long. It's inspired by one of our favorite local restaurants, 31st Union, and I order a similar salad every time I dine there. It's a nutritious and satisfying salad on its own, but it's delicious with roasted salmon on top for a boost of added protein.

Course Salad
Keyword arugula, fennel carrot, quinoa
Servings 4 servings
Author Christina Shoup

Ingredients

  • ½ cup quinoa
  • 1 cup water or broth
  • kosher salt and freshly ground pepper
  • 1 fennel bulb, halved, cored and sliced into ¼" slices
  • 5 medium carrots, peeled, cut half, then into ¼" sticks
  • 3 tbsp olive oil
  • 5 ounces arugula
  • ¼ cup crumbled feta cheese
  • ¼ cup pine nuts, toasted

Lemon Vinaigrette

  • 2 tbsp lemon juice
  • ¼ cup extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp freshly ground pepper

Instructions

  1. Preheat the oven to 400° Place carrots and fennel on a rimmed baking sheet and toss evenly with olive oil, 1 tsp salt and ¼ tsp freshly ground pepper. Spread the vegetables out in an even layer. Roast, turning occasionally, until golden and tender, about 25 minutes.

  2. Place the quinoa in a strainer and rinse under running water until the water runs clear, 1 to 2 minutes. Add rinsed quinoa to a medium saucepan and cook over medium heat, stirring constantly. Quinoa will dry out and then after a few minutes will smell nutty and turn slightly golden. Add water or broth and a pinch of kosher salt and bring to a boil. Lower heat to a simmer, cover and cook until all liquid is absorbed, about 15 minutes. Take off heat and spread on a parchment lined sheet pan to cool.

  3. To make the vinaigrette, combine lemon juice, olive oil, salt and pepper in a jar with a tight fitting lid and shake vigorously to combine.

  4. To assemble, combine cooked quinoa, roasted vegetables and arugula in a large bowl and toss with enough vinaigrette to coat the leaves. Add feta cheese and toasted pine nuts and gently combine. Season with salt and pepper to taste and serve at room temperature.

Filed Under: Salad Tagged With: arugula salad, quinoa salad

Candy Cane Crisps

December 17, 2020 by Christina Shoup 1 Comment

Many years ago when I was away at college, I received the most delicious care package – these cookies! My brother’s girlfriend, now wife of over 20 years, sent me a box of these for a Valentine’s treat. How sweet is that? As delicate as these cookies seem, I can personally attest that they hold up quite nicely when shipped. And with so many loved ones not being able to get together this year, what a nice surprise these would be!

The cookies begin in a ball, then smashed with a thumb, before getting a sprinkling of crushed candy cane (or peppermint candies) – a fun project with kids! These babies spread, so be sure to leave ample room between cookies.

After baking until just barely golden around the outside, these cookies need a few minutes on the baking sheet before transferring them to a cooling rack. Once they spend a little time here, they get crispy on the outside and bottom, while maintaining a wonderful chewiness in the middle. A wonderful cross between a butter cookie and a shortbread with a perfect peppermint crunch.

Cheers,

Christina

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Candy Cane Crisps

This delicate, chewy, yet crispy butter cookie has the perfect amount of peppermint. The quick oats are a unique ingredient, but key to providing some needed structure to this easy to make cookie. This is an adapted recipe from my sister-in-law, and I am grateful! They have been a favorite of mine for several decades and are a delicious holiday staple in my home.

Course Dessert
Keyword candy cane cookies, peppermint
Servings 2 dozen
Author Christina Shoup

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup powdered sugar plus additional ½ cup for coating
  • 1⅓ cup flour
  • 1 cup quick oats
  • ½ tsp kosher salt
  • ¼ cup coarsely crushed candy cane plus 2 tbsp for topping
  • 1 tsp vanilla
  • ½ tsp peppermint extract

Instructions

  1. In a small bowl, combine flour, oats, salt and crushed candy cane. Set aside.

  2. In the bowl of a stand mixer, cream butter and powdered sugar. Scrape the bowl. Add the vanilla and peppermint extract and mix until combined. Add flour mixture and mix until well combined, scraping the bowl as needed.

  3. Transfer cookie dough to refrigerator for 30 minutes for the dough to set up, making scooping and rolling much easier.

  4. Preheat oven to 325°. Add remaining ½ cup powdered sugar to a shallow bowl. Line two baking sheets with parchment paper.

  5. Remove the chilled dough from the refrigerator and scooping out a scant tablespoon of dough, rolling into a ball, then into the powdered sugar to coat. Place on prepared baking sheet with plenty of room for cookies to spread. Smash a thumbprint on each cookie and fill with a pinch of crushed candy cane.

  6. Bake cookies until barely lightly golden, about 10 minutes. Be sure to let cool on a baking sheet for a few minutes so these delicate cookies can set up a bit before transferring them to a cooling rack.

Filed Under: Cookies, Desserts Tagged With: candy cane crisps, christmascookies, foodfamiyfriends, peppermint cookies

Sugar Cookie Cut Outs

December 15, 2020 by Christina Shoup Leave a Comment

The Christmas season would not be the same without these cookies! I’ve been making them since my kids were little and it’s always a fun project to look forward to. One year, as a new teacher, (my OG kids!) I made this recipe and baked trays and trays of these holiday, winter-themed cookies. We drank hot chocolate, listened to holiday music and decorated cookies and I just knew it was something I’d love doing with my own kids one day.

Over the years I’ve perfected the easiest way to make this project FUN, and not just a big, floury, sugary, food dye mess. If you’re able to plan ahead a bit, think about your cookie project in steps, on different days, if possible.

Step 1: Make the dough and wrap in plastic wrap. Refrigerate both disks or put one in a ziplock bag and freeze to use at a later date. I’ve had good results using this frozen dough to make Valentine hearts 6-8 weeks later! Pull the frozen dough from the freezer about an hour before you want to use it.

Step 2: Roll out dough and cut out into desired shapes. Bake and cool. These can now be stored for a day before you want to frost them.

Step 3: Make frosting and decorate. For maximum freshness, give these away the day you frost them. They can be enjoyed for days if kept in an airtight container.

These cookies are the perfect accent to a cookie gift box. The beautiful bold colors come from gel food coloring, one I prefer to liquid. Crushed candy canes, sprinkles and colored sugars all make fun accents. If working with kiddos – a plastic table cover, disposable knives and bowls and even rimmed baking sheets to decorate in help contain the mess, I mean fun!

Cheers and happy baking!

Christina

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Sugar Cookie Cut Outs

This recipe comes from my family cookbook growing up and it's been a family tradition in my own home since my kids were little. The recipe makes two disks of dough, so if you're planning cookie plates to give away, make and bake the entire recipe. Alternatively, plan to freeze one of the disks of dough for a fun project at a later date – snowflakes in January or hearts in February.

Course Dessert
Servings 4 dozen
Author Christina Shoup

Ingredients

Cookie dough

  • 3 ¾ cups flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups sugar
  • ⅔ cups butter room temperature
  • 2 eggs room temperature
  • 2 tbsp milk
  • 1 tsp almond extract

Icing

  • 1 ½ cups confectioners' sugar
  • 3 tbsp butter room temperature
  • 1 tbsp almond extract
  • 1 tbsp milk
  • food coloring

Instructions

Dough:

  1. In a medium bowl, combine flour, baking powder and salt. Set aside.

  2. In a large bowl or stand mixer fitted with a paddle attachment, cream butter and sugar. Beat at medium speed until light and fluffy, scraping the bowl as needed.

  3. Add eggs one at a time, mixing well after each addition.

  4. Add milk and vanilla and mix until combined.

  5. With the mixer on low, add dry ingredients to wet ingredients.

  6. Shape dough into two disks and wrap each in plastic wrap.

  7. Refrigerate for 2-3 hours until easy to handle.

To make cookies:

  1. Preheat oven to 400°

  2. Lightly grease cookie sheets or line with parchment paper.

  3. On floured surface, roll one of the disks till ⅛” to ¼” thick. Keep extra dough in the refrigerator until ready to use.

  4. With floured cookie cutters, cut into various shapes. Gather scraps and re-roll dough to cut out more cookies.

  5. Place them on cookie sheets, ½” apart.

  6. Bake for 6-8 minutes, or until very lightly browned.

  7. Move cookies to baking rack and cool completely before frosting.

Icing

  1. Combine confectioners' sugar, butter, extract and milk, beating until creamy.

  2. If necessary, add a few more drops of milk to reach desired spreading consistency.

  3. Divide frosting into as many bowls as you want colors. Mix in food coloring as desired.

  4. Spread frosting over cooled cookies and add any additional sprinkles or decorations when frosting is still wet.

Filed Under: Desserts Tagged With: christmas cookies, foodfamilyfriends, sugar cookie cut outs

Maple Oat Nut Scones

December 6, 2020 by Christina Shoup 3 Comments

Waaay back in the day, I sold these scones through my eBay store called Coffee Companions. Cute name, huh? During the hours I wasn’t teaching 3rd grade or hanging out with my new husband, I spent lots of time in the kitchen making scones and biscotti. I sold them to my school for staff meetings and they were always a hit. I have no idea why I thought strangers, who had never tried my food nor seen any pictures of my food before, would want to buy my bakery items via mail order! This is quite normal in 2020, but back in 2002, not so much.

One of my favorite stories from my Coffee Companion days was from a woman who lived in the midwest and bought a box of these scones as a gift for her sister, who at the time was going through breast cancer treatment. Apparently, her sister didn’t have much of an appetite due to her treatment and wasn’t able to tolerate many foods. To her delight and her sister’s surprise, she really enjoyed these scones! I loved that she took the time to tell me this story as she placed her second order. I made sure to put a little extra love into that box of scones.

Cheers,

Christina

These are delicious plain, but an extra treat with the maple glaze
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Maple Oat Nut Scones

These scones are a perfect pair to your morning or afternoon coffee. They are reminiscent of the ones you may find at your local (chain) coffee shop, but more tender, more flavor and a cinch to make. A wonderful treat to share with friends and family!

Course Breakfast
Keyword maple nut, scones
Servings 8 scones
Author Christina Shoup

Ingredients

Scones

  • 1¼ cup rolled oats
  • ½ cup walnuts, chopped
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tbsp brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup cold unsalted butter, diced
  • ½ cup cold heavy cream
  • ½ cup maple syrup

Glaze

  • ½ cup brown sugar
  • 5 tbsp whole milk
  • 3 tbsp unsalted butter
  • 1 tsp vanilla
  • ¼ tsp kosher salt
  • 1 cup powdered sugar, sifted or whisked free of lumps

Instructions

  1. Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.

  2. In a large bowl combine oats, nuts, both flours, brown sugar, baking powder, baking soda and salt.

  3. Add cold butter and rub with fingertips until butter is coated with flour and the mixture resembles coarse meal.

  4. In a measuring cup, combine heavy cream and maple syrup and add to flour mixture. Using a wooden spoon or spatula, fold mixture just until dough comes together.

  5. Dump the dough on a lightly floured board and gently knead a few times. Using floured hands, shape into a circle, about 8 inches in diameter. Using a knife or a pizza cutter, cut dough into 8 wedges. Transfer wedges to a baking sheet and bake until golden, about 20 minutes. Cool on a baking rack while you prepare the glaze.

Glaze

  1. In a medium saucepan, combine the brown sugar, milk and butter. Heat to a gentle boil, whisking constantly for 2 minutes.

  2. Remove from heat and add vanilla, salt and powdered sugar and whisk until smooth.

  3. While glaze is still warm, drizzle over scones. Sprinkle with additional chopped nuts, if desired.

Filed Under: Bakery, Breakfast Tagged With: maple oat nut scones

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About Me

Hi there! I’m Christina- a wife, mom to three kids, former elementary school teacher, and proud graduate from San Francisco Cooking School’s professional culinary program.  I love meal planning and cooking for family and friends, especially gathering to celebrate life’s most special moments.  I hope this site brings you inspiration to gather your special people around the table!

Feel free to follow along on Instagram:

@cookingwithchristinashoup

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