Thursday, November 25, 2010

Turkey Focaccio

  • 1/2 cup Greek Yogurt
  • 1/2 cup whole-berry cranberry sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped pecans, toasted
  • 1 tablespoon honey

  • 1 loaf (8 ounces) focaccia bread
  • fresh Watercress
  • 1/2 pound thinly sliced cooked turkey
  • 1/4 pound grated Smoked Gouda cheese
  • 8 slices tomato (preferably Yellow)
  • Sliced Avocado


  • In a small bowl, combine the yogurt, cranberry sauce, mustard, pecans and honey.
  • Cut bread in half horizontally; spread with cranberry pecan sauce. Layer with Watercress, turkey, cheese, tomato and avocado; replace bread top. Cut into wedges. Yield: 4 servings.

Wednesday, November 24, 2010

Ice Bear Recipe

2 Parts Grey Goose Vodka
1 Part Blue Curacao
Soda Water
Mix liquors and pour in mug
Add desired amount of Soda Water
Best Served in a chilled Beer Mug

Tuesday, November 23, 2010





Makes about 6 dozen
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
4 tablespoons butter or margarine, softened
1/4 cup maple syrup
3 cups powdered sugar 


  1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
  3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. (I top cookies with Turbinado or Cinnamon Sugar before baking), and then I ice them.
In small bowl, beat butter and syrup until blended. Gradually beat in powdered sugar until smooth.

Friday, November 19, 2010


Great for Breakfast


  • 1 flour tortilla (use whole wheat if possible)
  • 1-2 tbsp peanut butter
  • 1 banana, sliced thin
  • 1/3 cup granola
  • honey (optional)


Spread the peanut butter on the flour tortilla. Place bananas and granola on the peanut butter. Drizzle with honey, if desired and wrap.

Devil's Food Cupcakes


  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons sea salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • Chocolate  Ganache Frosting


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature  before serving.
  5. I like to gently scoop out a little of the center. Using a pastry bag and large star tip I fill the centers with the ganache filling.


Makes 4 cups
  • 1 pound good-quality bittersweet chocolate, finely chopped
  • 2 1/3 cups heavy cream
  • 1/4 cup good BRANDY


  1. Place chocolate in a large heatproof bowl. Bring cream and Brandy just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
  2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Tuesday, November 16, 2010

Chocolate Moose (cookies)

They taste like rich fudgy brownies only in cookie form.

1 1/2 cups all-purpose flour, (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
1 large egg
Melted DARK chocolate, for decorating (optional)

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, and salt; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)
Using 2- to 3-inch cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes . Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.

Dip one side in melted chocolate. Let dry on cooling rack (chocolate side up)

Mushroom Leek Stuffing

  • 1  loaf whole-wheat sourdough bread
  • 1 tbsp olive oil, divided
  • 1 lb portobello mushrooms, cut into 1/2-inch pieces (about 4 cups)
  • 1 cup finely shredded carrots
  • 1 cup finely chopped celery
  • 1 large leek, trimmed, halved lengthwise and chopped
  • 1/2 cup low-sodium chicken broth (We use fresh home-made)
  • 1 tsp fresh ground black pepper
  • 1 1/2 tsp dried thyme
  • 1 T fresh rosemary
  • 1 tsp Chile powder
  • 1 tsp onion powder
  • 1/2 tsp sea salt

  1. Preheat oven to 350°F. Slice bread (if not already sliced) and discard crusts. Cut bread into 3/4-inch cubes. Spread bread cubes out in a single layer on 2 rimmed baking sheets. Bake for 10 minutes or until lightly toasted, tossing halfway through. Transfer to a very large bowl.
  2. Heat 1/2 tbsp oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until tender and lightly browned, 8 to 10 minutes. Add mushrooms to bowl with bread. Wipe out skillet with paper towel and heat remaining oil on medium-high. Add carrots, celery and leek. Cook until vegetables are tender and lightly browned, 8 to 10 minutes. Add to bread bowl.
  3. Add remaining ingredients to bread bowl and stir gently to combine. Bread should be moist, not dry or soggy. 

Coat a large (about 9 x 13-inch) baking dish with olive oil cooking spray and add stuffing. Cover tightly with foil and bake for 20 minutes. Then remove foil and bake for 10 to 15 more minutes or until lightly browned.

Cranberry Salsa


1 bunch scallions, roughly chopped
3 ounces cilantro leaves, chopped
2 ounces mint leaves, chopped
3 jalapenos, seeded and chopped
1 tablespoon orange zest, grated  (I zest the entire orange, De-seed and chop the orange after zesting)
1 15oz. can WHOLE-BERRY cranberry sauce  (OCEAN SPRAY IS BEST- it's not "stemmy")
1/4 cup honey (to taste if less HOT is your taste)
1 Tbsp. fresh lime juice
4 to 5 drops Smoked Tabasco sauce or to taste


1. Place all ingredients in a small bowl, mix well chill for at least 1 hour.(day a-head)
Preparation time: 15 minutes

Smoked Turkey

 We happen to have a Traeger grill. It's the best grill ever made. I am also lucky enough to have a boyfriend who will De-bone an entire turkey, which makes smoking a turkey AWESOME! We just turn the grill on smoke and there you have is the recipe. Served with a fresh side, some cranberry salsa* and a healthy stuffing*....*.Recipes coming up....A quick, easy THANKSGIVING FEAST at our house. Leaves plenty of time to relax and enjoy a Cocktail (or 2)...

FEELING ADVENTUROUS? here's the glaze we use while smoking the Turkey...
  • 1 1/2 cups 100% pomegranate juice
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup no-sugar-added strawberry jam
  • 2 tbsp honey

  1. In a small saucepan, combine pomegranate juice, 1/2 cup broth, jam and honey. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until mixture reduces by half, 10 to 15 minutes. Remove from heat and let rest at room temperature for 20 minutes to allow glaze to thicken.

  • 12 cups (3 quarts) water, divided
  • 3/4 cup kosher salt
  • 1 medium shallot, roughly chopped
  • 1 medium clove garlic, smashed
  • Zest of 1 lemon, removed in large strips 
  • 10 thyme sprigs
  • 8 sage leaves
  • 4 bay leaves
  • 1 tablespoon allspice berries
  • 1 6-pound bone-in whole turkey breast (Rick De-bones a 15-20# turkey)
  • 1 pound wood chips , (about 8 cups), such as apple wood


  1. Place 4 cups (1 quart) water, salt, shallot, garlic, lemon zest, thyme, sage, bay leaves and allspice berries in a large saucepan; bring to a boil. Remove from the heat and let cool to room temperature, about 1 hour.
  2. Pour the brine into a large bowl or clean tub; add the remaining 8 cups (2 quarts) water. Set turkey in the brine and refrigerate for 6 hours.
  3. Two hours before preheating the grill, place wood chips in a large bowl of water to soak.
  4. About 20 minutes before you are ready to grill, preheat a gas grill with all burners lit to 300°F or build a fire in a charcoal grill and let it burn down to low heat (about 300°F).
  5. Drain the wood chips. If using a gas grill, fold a 12-by-20-inch piece of heavy-duty foil in half to create a 12-by-10-inch double-thick piece. Transfer the wet wood chips to the center of the foil and crimp up the edges to create a “basket.” (If you have a gas grill with a smoking box, place the chips directly into the box.) Set the foil basket on the grill rack directly over the heat source. If using a charcoal grill, you will add the chips directly to the coals as the turkey cooks.
  6. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side.
  7. Remove the turkey from the brine, pat dry and set on the unheated side of the grill rack. If using a charcoal grill, place one-third of the wood chips on the coals. Close the lid and roast undisturbed for 40 minutes.
  8. Rotate the turkey 180 degrees, add half the remaining wood chips to the coals if using a charcoal grill, cover and continue roasting for 40 minutes.
  9. Rotate the turkey 180 degrees one more time, add the remaining wood chips if using a charcoal grill, cover and continue roasting until an instant-read thermometer inserted into the meat without touching bone registers 165°F, 40 minutes to 1 hour more. Transfer the turkey to a clean cutting board and let rest for 10 minutes before carving.

Monday, November 15, 2010

Creole Lasagne

  • Preheat oven 400 (when ready)Tomato Sauce
  • 1# LasagneLasagne noodles, cooked to directions
  • Tomato Sauce (see recipe)
  • White sauce (see recipe)
  • 2 cups well-seasoned spinach (steamed)
  • 1 1/2 cups grated cheese (Romano and smoked Swiss)
  • 3 cups browned turkey sausage (diced)
  • 1/2 cup cottage cheese
  •  Tomato SauceSauce:
  • 1 sweet onion (minced)
  • 2T. olive oil
  • 2 large roasted tomatoes (peel,seed and dice)
  • 2 cups Italian plum tomatoes (canned)
  • 1/4 tsp. thyme
  • 1 Bay leaf
  • 3 cloves garlic (minced)
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice
  • 1/2 tsp. oregano
  • sea salt and white pepper, to taste
  • 1T Tabasco
  • White SauceWhite Sauce:
  • 1/2 cup minced sweet onion
  • 8T. butter
  • 8T. flour
  • 3 1/2 cups warm milk
  • 1/2 cup French VermouthVermouth (or dry white wine)
  • 1/2 cup chopped mushrooms
  • sea salt and white pepper, to taste


  1. Tomato Sauce:
  2. Slowly saute onion in olive oil until tender. Stir in roasted tomatoes, cover and cook slowly for 5 minutes. Add the seasonings, salt & pepper, and let simmer while you drain and mash plum tomatoes. (Reserve the juice.) Add the tomatoes and cook 30 minutes, adding reserved juice if sauce becomes too thick.
  3. White sauce:
  4. Saute the onions in butter, 3 minutes, then add flour. Cook slowly over very low heat for 3 minutes, then slowly add the warm milk, stirring until well blended. Add the mushrooms. When the sauce begins to simmer, slowly add the wine. Let cook a few more minutes to thicken. Add salt & pepper to taste.
  5. Method:
  6. Line the bottom of a greased (spray) baking dish (9x12x2") with a layer of noodles. Spread 3 Tbsp. white sauce over noodles.
  7. Spread on 1/2 the spinach, sprinkle with 3 Tbsp. cheese, and add 1/2 the sausage. Cover with a few more Tablespoons white sauce, layer more noodles, add rest of spinach, some cheese, and rest of meat. Spread on a final layer of white sauce, cover with cottage cheesecottage chese, and finish with a layer of noodles. Spoon tomato sauce over casserole, completely covering the lasagne. Sprinkle with rest of cheese on top. Bake in upper third of oven, about 30 minutes, until cheese is browned and lasagne is bubbly.

Thursday, November 11, 2010

BearNaked Dark Chocolate Chip


  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 3 tablespoons sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons instant espresso  powder
  • 1 1/2 cups dark chocolate chips


Preheat oven to 300 degrees F.

Cream the butter with the sugars using mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla ,beat for another 30 seconds.

In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

Using a #40 scoop or a 2-tablespoon measure, place dough onto a parchment-lined cookie sheet about 3 inches apart. Gently press down on the cookie with the back of a spoon (I use a shot glass) to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Serve warm with a glass of ice cold milk......

Tuesday, November 9, 2010

Iced Oatmeal Cookies


  • 1/2  c. (1 stick) plus 6 tablespoons butter, soft
  • 3/4  c. packed brown sugar
  • 1/2  c. sugar
  • 2  eggs
  • 1  tsp. vanilla
  • 1-1/2  cups all-purpose flour
  • 1  tsp. baking soda
  • 1  tsp. ground cinnamon
  • 1/2  tsp. sea salt
  • 3  c. Quaker® Oats (quick or old fashioned, uncooked)
  • 1  cup raisins (Optional)

  • Prep Time: 20 min
  • Cook Time Time: 8 min


Heat oven to 350°F. In large bowl, beat butter and
sugars on medium speed of electric mixer until creamy.
Add eggs and vanilla; beat well.
 Add combined flour, baking soda,
cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by (#30) rounded tablespoonfuls onto parchment lined cookie sheets.
Bake 8 to 10 minutes or until light golden brown.
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely. Store tightly covered.

1 cup confectioner's sugar
1/2 tsp. vanilla
2-4 T. milk
Mix in small bowl until desired thin consistency. Drizzle cookies, let dry.

Friday, November 5, 2010

Key Lime "CUP CAKES"


If you love Key lime pie, you are certain to love these creamy cakes in a cup.  Key limes are in season from June through August, but bottled Key lime juice works just fine.  Makes 12 servings

 3/4cup gingersnap  crumbs
2 tablespoons margarine or butter, melted
2 tablespoons plus ¾ cup Splenda granulated sweetener, divided
1 1/2 cups low-fat cottage cheese
8 ounces light cream cheese
3 tablespoons cornstarch
2 tablespoons Key lime juice
Zest of 2 Key limes or 1 regular lime
1 teaspoon vanilla extract
1 large egg
1 large egg white

Instructions 1. Preheat the oven to 325°F. Coat a 12-cup muffin tin with nonstick baking spray.
2. In a medium bowl, mix together the gingersnap crumbs, margarine, and 2 tablespoons of the sweetener until well combined.
3. Sprinkle a heaping tablespoon of crust mixture into each muffin cup. Press (shot glass) gently to form a crust on the bottom of each cup. Set aside.
4. Using a food processor, blend the cottage cheese until very smooth and creamy. Spoon the cottage cheese into a large bowl. Add the cream cheese, the remaining ¾ cup sweetener, the cornstarch, lime juice, zest, and vanilla and beat with an electric mixer until creamy. Add the egg and the egg white and beat until just blended.
5. Spoon ¾ cup of cheesecake filling into each muffin cup.
6. Bake for 18 to 20 minutes, or until the cheesecakes are set, but centers jiggle slightly. Cool to room temperature. Chill in the refrigerator until firm, at least 2 hours.

Wednesday, November 3, 2010

Blitz Puff Pastry (homemade)

2 3/4 cups all-purpose flour, about 12 ounces
2/3 cup cake flour, about 2 ounces
1 1/2 teaspoons salt
1 1/2 cups plus 2 tablespoons chilled unsalted butter (3 1/4 sticks)
1 cup ice water, plus more as needed

Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl. Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold. Place the diced butter into the mixing bowl and using your fingers (or a pastry blender,NOT recommended), blend until the mixture forms a coarse meal, similar to a pie crust. Make a well in the center of the mixture and add the water. Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed. Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (a marble surface is ideal). Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled. Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface. Roll out dough into a 12-inch circle, being careful not to pull or tear the dough. (The dough mixture may still be very rough and tacky.) Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges. You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16-by-8-inch rectangle. (The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.) Be careful not to tear the dough. Fold the rectangle 3 times as you would fold a business letter. Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle. Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times. Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. If desired, dough can rest refrigerated for up to 2 days at this point, or frozen (in desired sizes) for  up to 3 months.
Remove the dough from the refrigerator and place on a lightly floured work surface. Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter. Repeat process and make 6 small indentations into the dough. Wrap and refrigerate for 2 hours. Now the pastry is ready to be rolled and used in the desired puff pastry recipe.
Yield: about 2 1/2 pounds

Your options with this dough are endless.
Here are two:
              1) For "pinwheels" (oven/ pre-heat 400*)
1# fresh spinach (washed,stemmed and dried {salad spinner})
1# fresh mushrooms (washed,trimmed and sliced)
1-2 T. Good olive oil
Grated cheese ('s) of your liking to equal 1# (Romano should be a part of that choice)
Sea salt, fresh ground pepper,smoked paprika and granulated garlic (if you want to use fresh can saute it with the veggies.)
1/4 cup dijon or mustard of choice.
  In a large saute pan,medium heat, add oil, (garlic) mushrooms and cook 3minutes or until soft. Add spinach and continue cooking until it soften (wilts). Take off heat and drain out as much liquid as possible (strain if you wish- do not squeeze dry though). Let cool slightly.

On floured surface, roll out (about) 1/3 of the dough (chill rest) to 16"x8".  Slather with mustard to taste. Sprinkle dough with grated cheese ('s) (your choice). Top with sauteed veggie mixture, you should completely cover dough. Sprinkle with desired spice. Now fold over about 1" of dough (on the 16"- long side). Use your fingers to push down and seal dough. Roll dough as tightly as possible in jelly-roll fashion. Seal seam with a little mustard or water. Place seam side down on a parchment lined baking sheet. Pinch ends closed. Freeze for 20 minutes. Bake until puffed and a darker golden brown. Cut 16" log into (1/2") slices and serve warm. (approx. 30 servings, ends are usually not desired.)

         2) Cheese Straws (pre- heat oven 400*)
melted butter
1# grated cheese ('s) of choice (plus some Romano)
sea salt, granulated garlic and smoked paprika

On floured surface, roll out (about) 1/3 of the dough (chill rest) to 16"x8". Brush dough with melted butter.
Sprinkle cheese ('s) over entire surface. Sprinkle with desired seasonings. Fold dough in half, re-roll to 16"x8" . With a pizza cutter slice 1/2" strips (32) long-side. For each 8"x1/2" strip, pinch ends and roll ends in opposing directions until twisted (tightly) in to "straws". Place on parchment lined baking sheet. Brush with butter (use pan spray) to coat straws, sprinkle with the smoked paprika and some (Romano) cheese.
Place in oven until crisp,golden brown 8-10 minutes.
Serve immediately

Monday, November 1, 2010

Ginger,White Chocolate Biscotti

  • 2 Cups all-purpose flour
  • 2/3 Cup sugar
  • 2 TB. CRYSTALLIZED GINGER, minced (a little over won't hurt!!)
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Hershey's white chocolate chips, (about 3/4 cup)
  • 2 eggs
  • 1 egg white
  • vegetable cooking spray

Preheat oven to 350°. Combine the flour, sugar, GINGER, baking soda, salt and chocolate in a large bowl. In a separate bowl, combine the VANILLA, eggs and egg white and then add to the flour mixture, stirring until well blended (dough may be quite dry). Turn the dough out onto a lightly floured surface and knead 7 or 8 times until it holds together nicely. Shape the dough into a 16-inch-long roll. Place the roll on a baking sheet coated with cooking spray, and flatten to a 1-inch thickness. Bake at 350° for 30 (check in 20) minutes. Remove the roll from the baking sheet to a wire rack and let cool for 3-5 minutes. Don't cool completely or it will be harder to slice.

Cut the roll diagonally into 24 (1/2 inch) slices and place slices, cut-side down, on a baking sheet. Use a bread knife and cut gently. Broken pieces can usually be pushed together and will bake back together. Reduce oven temperature to 325°, and bake for 10 (check in 7-8) minutes. Turn the cookies over and bake for an additional 10 (check in 6) minutes (the cookies might be slightly soft in the center but will harden as they cool). Carefully remove from baking sheet, and let cool completely on wire rack.

Using a double boiler you may melt remaining white chips, stir until smooth. I then put it into a pastry (icing) bag fitted with a #3 tip and pipe a drizzle over each cookie.......

* Just note to watch cookies carefully. For my oven the times in (0) are better suited for my oven. The cookies were crunchy, yet "soft" not hard as a rock.......AND YES I actually measured for 16" long and 1" thick.