Peppermint (and Cocoa) Meringue Kisses, and Giveaway Winner!

Did everyone have a lovely holiday?  I hope so, and I also hope that many of you are still enjoying a relaxing vacation before heading back to work!  My Christmas with family and friends was everything I hoped it would be and was surprisingly stress-free...with the exception of my flight to Norway.  

The east coast winter storm basically closed most airports and left thousands stranded after the holidays; though my travels were interrupted, I count myself lucky that my delay meant more time with family and not more time sleeping on the floor of Newark Airport.  I finally arrived in Oslo today after having TWO cancelled flights on Sunday and Monday this week (if you follow me on twitter you heard all about it!) and this Norwegian Cilantropist is looking forward to a week and a half of bliss.      

So for today, I am going to tell you about the peppermint meringue kisses that I made before the holidays.  I know that Christmas is officially over, but as a good friend reassured me, peppermint flavors can be enjoyed throughout winter and should not be limited to the holidays.

The recipe comes from Desserts 4 Today by Abigail Dodge; earlier this year, I was the lucky winner of a copy of Desserts 4 Today through a giveaway on VinoLuci's site.  This book has loads of fabulous recipes that all use only four ingredients.  (Get it, Desserts "4" Today?)  Oh yes, you heard me right.  You can whip up a quick and easy dessert with four things that you already have in your pantry, or can easily pick up from your local grocer.      

Tate's Bake Shop Cookbook and Cookie Giveaway, and Tate's Cappuccino Shortbread

Guess what I have for you today??  A giveaway that includes not only delicious cookies to feed you for a day, but a great cookbook that you can use to bake your own cookies all year!  

The kind folks over at Tate's Bake Shop in the Hamptons, NY contacted me and asked if I would like to try out their cookies and receive a copy of their Bake Shop Cookbook plus a copy of the cookbook and a cookie gift pack for one of my lucky readers.  Of course I was interested!  I had heard of Tate's in passing, but never had the pleasure to try out their famous cookies.  Tate's Bake Shop features cakes, pies, crumbles, and of course their famous chocolate chip cookies, all of which are baked from the best natural ingredients.  Their baked goods have received numerous accolades such as Best Hamptons Bakery in 2010, and have been featured in major national publications.  

In a 50-brand taste test, Tate's chocolate chip cookie was voted #1! 

From chocolate chip, to oatmeal raisin and white chocolate macadamia nut, all Tate's cookies are the thin-and-crispy variety.  If you have ever made Thomas Keller's chocolate chip cookies, they remind me of those, although Tate's recipe seems more simple and easy.  I would be remiss if I didn't fess up and tell you that I usually prefer a thick-and-chewy chocolate chip cookie (much like the Jacques Torres recipe) but Tate's cookies still proved irresistible for me.  

Thomas Keller's Sweet Creamed Corn

So I had a totally different recipe to share with you for my regular Monday post. But then, it just so happens that I was sitting at home on Saturday night (Boo. Life is not always exciting.) with a splitting migrane (Double Boo. Pain is never fun.) and flipping through the copy of Thomas Keller's Ad Hoc at Home that I had just picked up from the library (Yay! Cookbooks are exciting and always fun!).  This cookbook is just filled to the brim with amazing recipes, but when I happened upon this creamed corn I knew with utter certainty that I needed to temporarily abandon those earlier plans and share this recipe with you instead.  I hadn't even made it yet, but I just knew that it would be a winner and that I would be typing this post today to tell you about it.   

I think I felt so certain for three main reasons.  First, I have been feeling a little low on inspiration lately, and for whatever reason (probably because Thomas Keller is amazing?), reading through Ad Hoc at Home chased away all of those lackluster feelings.  Second, the growing season for sweet corn has literally hit its own "sweet spot" which makes the taste simple and sublime.  Plus, corn seems to be the quintessential late-summer vegetable that we all eat in order to take a bite of those last rays of summer sunshine.  And don't let me forget, thirdly, I was so certain that I would share this recipe with you because it is from Thomas Keller.  And can anyone argue that is food is wonderful?