use real butter

Recipe: chocolate peanut butter chip pizookie

Happy Chinese New Year! Gong Xi Fa Tsai! It’s the year of the goat, or sheep, or ram! I’m not really sure which one it’s supposed to be, but you get the gist. The house is clean (more or less), the symbol for luck is upside down on the front door, and I made several traditional foods on New Year’s Eve to ensure luck, health, happiness, and all the good stuff. Some of the recipes require quite a bit of time to prepare – there is no rushing through them. As I sliced and minced countless ingredients and plucked the ends off the soybean sprouts, it gave me time to contemplate the previous year, loved ones who are still with us and the loved ones who have gone. The new year is a joyful time, but it is also a time of remembrance and perhaps a little heartache.

round whole fruits are good luck (and hong bao have cash!)

the character for “luck” upside down at the front door (luck arrives)

lucky ten ingredient vegetables

You’d think a Chinese recipe would be appropriate for today, but practically speaking, if you’re trying to celebrate the lunar new year, you should have cooked everything yesterday (new year’s eve) because you’re not supposed to use sharp objects (knives) today. Another superstition, don’t you know. There’s no need for knives in this recipe AND it’s something sweet – which is good because you want to eat something sweet on Chinese New Year’s Day so sweet things come out of your mouth all year.

So I have to share this guilty pleasure with you, because it’s ridiculous stuff. Years ago, my good friends Todd and Diane of White on Rice Couple posted about pizookies: a deep dish cookie topped with ice cream. They were crazy about pizookies and have several recipes from which to choose. Over the winter holidays, I had some extra cookie dough and asked Jeremy if he wanted a pizookie. “A what?!” he asked. I had already popped it into the oven and just told him he wanted one. I was right.

peanut butter chips, flour, brown sugar, granulated sugar, eggs, cocoa powder, butter, salt, vanilla, baking soda

cream the butter and sugars

beat in the eggs and vanilla

**Jump for more butter**

Recipe: midnight chocolate shortbread cookies

I gave myself last week off from the blog and the computer. My hope is that you didn’t notice because you were offline spending time with loved ones and/or doing the things that you enjoy doing! We aren’t much for holiday traditions other than New Year’s Chinese dumplings and the soup full of yummy ingredients that represent health, wealth, good fortune, opportunity, and all that good stuff. I guess for us, the “tradition” is to ski. And ski. And ski.

jeremy seeks out a secret stash of powder on the mountain

christmas day nordic ski

enjoying the powder, bumps, and views from the mountain

jeremy skate skiing in 2°f

We’ve made a point of skiing every day since we got to Crested Butte – because why wouldn’t you? The snow has been fantastic and this town offers great downhill terrain and incredible nordic trails. It’s also a great way to fend off holiday weight creep and to see some of the local wildlife. Several ermine sightings have fascinated us on the mountain (you should see these little dudes run in powder), in our backyard, and on the nordic trails. We even witnessed one ermine carrying a little furry brown vole (presumably dead) across a big snowy expanse. Cute as they are (and they are DAMN cute!), don’t be fooled – these guys are skilled and ferocious hunters. I’ve also been getting my puppy fix, greeting all of the sweet mountain dogs in the neighborhood, around town, and on the trails.

curious little ermine checking us out

christmas parties are best with gentle, giant mountain dogs

All of the holiday cookies are now gone. Once the deliveries were made, Jeremy was allowed to dig into the leftovers. I added a new recipe to the rotation this year – a shortbread. I know I tend to bake a lot of shortbreads for gifts, but the reason is because they don’t get squirrely at high altitude and they keep longer. There have been times (in the early years) Jeremy has left a gift bag of cookies on a staff member’s desk only to find out they were out of town for a week or two. So I thought it was time to try a new shortbread cookie – a chocolatey cookie.

chocolate chips, vanilla, butter, salt, onyx cocoa powder, powdered sugar, flour

cream the butter, sugar, and cocoa powder

add a pinch of sea salt

vanilla

**Jump for more butter**

Recipe: boozy mississippi bourbon mud pie

Mud is the one thing that can get us down around here. Mud is not snow and it is not firm trail. You can’t ski it, you shouldn’t be riding it (mountain bikes really tear up muddy trails), and it kinda sucks to hike or run it. But we do hike and run in the mud because we try not to let it keep us from getting outside. Plus, the mud around here is more annoying than terrible – we have lots of rocks which makes for firmer ground. It’s nothing like what we’ve encountered in the backcountry of New Zealand. Holy hell. New Zealand mud can swallow you whole. Right now, patches of debris are cropping up along the nordic trails and the parking lot at our local hill is dirt and mud.

But this week, we discovered that not all mud is bad. At least, not mud pie. And by mud pie, I mean Mississippi mud pie. It all started because I wanted to know what a mudslide was. It’s a cocktail more akin to melted ice cream with lots of booze. But thanks to the interwebz, I was immediately diverted to mud pies. What’s a mud pie? My Crested Butte neighbor’s daughter was making mud pies with her friend one rainy day, but that was with real mud. The more I read about mud pies, the more intrigued I became. Then I found this recipe that adds BOURBON and I knew it was my destiny.

the crust: sugar, butter, salt, oreo cookies (without the creme centers)

place the cookies in a food processor and pulse to a fine crumb

mix with sugar and salt

You can use chocolate wafer cookies for the crust, but I couldn’t find any and I happened to be passing through Trader Joe’s where there were boxes upon boxes of TJ’s chocolate Joe Joe’s. If you need to make this dessert gluten-free, use the gluten-free TJ’s Joe Joe’s or some other equivalent brand. Nifty. Because I prefer a slightly higher crust-to-filling ratio and because the pie dish I used is deeper than my other dishes, I increased the amount of crust ingredients by 20%. There is no baking involved, just good old melty butter.

stir in the butter

pour the crust into the pie plate

press into the bottom and along the sides

**Jump for more butter**