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Greek Christmas Cookies – Melomakarona

Melomarkarona are traditional Greek Christmas Cookies made with olive oil, and flavored with orange, cinnamon, cloves, honey, and topped with walnuts.

For this post, I am following a recipe by Diane Kochilas, adapted from her book, The Country Cooking of Greece.

In an electric mixer with the whisk, beat the olive oil with 1 cup of sugar at medium-high speed until creamy. This may take a while. ( I did not add mastiha or mastic crystals in this recipe.) Be very careful not to splatter everything everywhere like I did, including the beautiful cookbook.)

Dilute the baking soda in the orange juice. Add the orange juice mixture, and water to the olive oil–sugar mixture, and whisk for 30 seconds. Replace the whisk with the paddle attachment, and add the flour, 1 cup at a time, until a soft dough takes shape. Cover with plastic wrap and let rest for 30 minutes.

Shape the dough into oblong mounds, about 2 inches long by 1 inch thick. Using  a fork, lightly poke the tops to form a pattern. Place on baking sheets, mound side up, about 2 inches apart. Bake for 20 minutes, or until lightly browned. Remove from the oven, cool slightly in the pan, and transfer to racks to cool completely.

Greek Christmas Cookies - Melomakarona

While the melomakarona are cooling, make the syrup by combining all the ingredients in a medium saucepan. Bring the syrup to a boil. Reduce the heat and simmer for 5 minutes.

Greek Christmas Cookies - Melomakarona 2

Dip the melomakarona in the hot syrup and place on another baking tray or platter. Sprinkle with the cinnamon and ground walnuts. (You can also dip them in chocolate, and then sprinkle the walnuts before serving. I am going to try that next time.)

The recipe makes many dozens of cookies. Perfect for holiday cookie swap parties! The melomarkarona also freeze nicely.

Greek Christmas Cookies - Melomakarona 3

I have added a printable version of the recipe below. Here is a link to Chef Diane’s online recipe:

Greek Christmas Cookies - Melomakarona
 
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Traditional Greek Christmas Cookies - Melomarkarona are made the olive oil and flavored with orange, cinnamon, cloves, honey and topped with walnuts.
Author:
Recipe type: Dessert
Cuisine: Greek
Serves: 6 dozen
Ingredients
  • FOR THE COOKIE DOUGH
  • 3 cups extra-virgin Greek olive oil
  • 1 cup plus 1 tsp sugar
  • 1 tbsp. soda
  • ½ cup fresh strained orange juice
  • 1 cup water
  • 11 cups all-purpose flour
  • FOR THE SYRUP
  • 2 cups Greek honey
  • 1 cup sugar
  • 1 cup water
  • 1 cinnamon stick
  • Strained fresh juice and 1 strip of zest from 1 large lemon
  • FOR THE TOPPING
  • Ground cinnamon for sprinkling
  • 1½ to 2 cups finely ground walnuts for sprinkling
Instructions
  1. Preheat the oven to 350°F
  2. Lightly oil several baking sheets (or use non-stick silpat sheets)
  3. In the bowl of an electric mixer outfitted with a whisk, beat the olive oil with 1 cup of sugar at medium-high speed until creamy
  4. Dilute the baking soda in the orange juice
  5. Add the orange juice mixture, and water to the olive oil–sugar mixture and whisk for 30 seconds
  6. Replace the whisk attachment with the paddle attachment
  7. Add the flour, 1 cup at a time, until a soft, malleable dough takes shape
  8. Cover with plastic wrap and let rest for 30 minutes
  9. Shape the dough into oblong mounds, about 2 inch long and 1 inch thick
  10. Using the tines of a fork, prick the tops lightly to form a decorative pattern
  11. Place on the oiled baking sheets, mounded-side up, about 2 inches apart
  12. Bake for about 20 minutes, or until lightly browned
  13. Remove from the oven, cool slightly in the pan, and transfer to racks to cool completely
  14. While the melomakarona are cooling, make the syrup
  15. Combine all the ingredients in a medium saucepan and bring to a boil
  16. Reduce the heat and simmer for 5 minutes
  17. Dip the melomakarona in the hot syrup and place on a platter
  18. Sprinkle with the cinnamon and ground walnuts and serve
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Merry Christmas Santa SmileyMerry Christmas treeKala Christouyenna!  Merry Christmas! Merry Christmas treeMerry Christmas Santa Smiley

Devil’s Double Dark Chocolate Cookies

I’ve been spending a lot of time downtown, working freelance on content strategy at an ad agency. The agency is having a Halloween party baking contest. So, I thought I would test a few recipes before I decide on an entry. These Devil’s Double Dark Chocolate Cookies just might be the evil winners. 😀

Devils Double Chocolate Cookies

I think the unique, delectable taste of these devil-made-me-do-it indulgences is due to two ingredients; Hershey’s 100% Special Dark Cacoa powder and ground caynenne red pepper.

Devil's Double Chocolate Cookies
 
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Devils Double Chocolate Cookies recipe with 100% Special Dark Cacoa, bittersweet chocolate chips and cayenne pepper.
Recipe type: Dessert
Serves: 18 large cookies
Ingredients
  • 1 cup softened unsalted butter (2 sticks)
  • 1 cup white sugar
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 teaspoon real vanilla extract
  • ½ teaspoon pure orange extract
  • 1 tablespoon brewed strong dark French Roast coffee (or whatever is leftover from breakfast)
  • 2 teaspoons baking soda
  • ½ teaspoon of salt
  • 1 teaspoon ground cayenne red pepper
  • 1 teaspoon ground cinnamon
  • 1¼ cups Hershey Special Dark 100% Cacoa powder
  • 1¾ cups all-purpose flour
  • 1½ cup Ghirardelli 60% Dark Cocoa bittersweet chocolate chips
  • *Turbano cane sugar for decorating the top
Instructions
  1. In a large bowl, cream together butter, white and brown sugars
  2. Add eggs and vanilla, and mix well until light and fluffy
  3. Mix in the baking soda, salt, cayenne pepper, and cinnamon
  4. *Slowly* add in cocoa powder and mix only low (to keep the powder from turning into a puffy cloud that lands everywhere)
  5. Mix in the flour until all is incorporated into a thick batter
  6. Add bitterweet chocolate chips to the batter
  7. Using a small ice cream scoop place on cookie sheet
  8. Using a fork dipped in hot water, slightly flatten the mounds of batter
  9. Bake at 350 degrees for 12 - 15 minutes
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You might also like my recipe for Dark Chocolate Banana Bread. If you want yet another baked chocolate treat, try my Gooey Fudgy Dark Chocolate Brownies.

HAPPY HALLOWEEN! happy-halloween-emoticon

Dark Chocolate Banana Bread

This is my take on a Dark Chocolate Banana Bread recipe adapted from food blogger Maria of “Two Peas and Their Pod.” My ingredients and measurements are a bit different from her original recipe.

I used unbleached flour, Hershey’s Special Dark, 100% cacao powder, 4 small brown, over ripe, previously frozen, then thawed, bananas, crushed walnuts, olive oil, agave nectar, and Ghirardelli bittersweet, 60% cacao, chocolate chips.

A printable version of my recipe is at the bottom of this post.

To start: Read the recipe, all the way through. Pre-heat your oven to 350°F. Then gather and measure all your ingredients.

Dark Chocolate Banana Bread

Grease a 9-by-4 1/2 inch loaf pan with nonstick cooking spray and set it aside. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. Mix in the crushed walnuts so they are powdery and covered. Set that bowl aside.

Dark Chocolate Banana Bread

In a large bowl, mash the over ripe, brown bananas with a fork. Add the melted butter, sea salt, oil and stir until combined. Whisk in the agave, egg, and vanilla extract until smooth. Adding the sea salt to the wet mixture will help it dissolve.

Dark Chocolate Banana Bread

Fold the dry ingredients with a spatula, into the wet ingredients. Be careful to not over mix. Fold in 3/4 cup of the chocolate chips, and pour the batter into your prepared loaf pan.

Dark Chocolate Banana Bread

Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread mixture. On the middle oven rack, bake for 50-65 minutes, or until a toothpick or thin skewer, inserted into the center of the bread comes out clean. You might see some melted chocolate chips on the skewer, but make sure the batter is not sticking. This dark chocolate banana bread loaf was done at 50 minutes.

Dark Chocolate Banana Bread

Remove the pan from the oven and set on a wire cooling rack.

Dark Chocolate Banana Bread

Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove it from the loaf pan. Let the bread cool on the wire  rack another 5 to 10 minutes.

Dark Chocolate Banana Bread

It should be baked all the way through, but still very moist.  My version of this recipe is mostly dark chocolate in flavor, with the bananas keeping it very moist and the walnuts adding a nice crunch.

Dark Chocolate Banana Bread
 
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This is my take on a Dark Chocolate Banana Bread recipe adapted from food blogger Maria of "Two Peas and Their Pod." My ingredients and measurements are a bit different.
Author:
Recipe type: Dessert
Cuisine: International
Serves: 1 loaf
Ingredients
  • 1 cup unbleached flour
  • ½ cup Hershey's Special Dark, 100% cacao powder
  • 1 cup crushed walnuts
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 4 small brown bananas (approximately 1 cup mashed, previously frozen, now thawed)
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup olive oil
  • 6 tablespoons of agave nectar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup bittersweet chocolate chips, 60% cacao, divided
Instructions
  1. Pre-heat your oven to 350°F.
  2. Grease a 9-by-4½ inch loaf pan with nonstick cooking spray.
  3. Set it aside.
  4. In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
  5. Set that bowl aside.
  6. In a large bowl, mash the ripe bananas with a fork.
  7. Add the melted butter, sea salt, and oil and stir until combined. Adding the sea salt to the wet mixture will help it dissolve.
  8. Whisk in the agave, egg, and vanilla extract.
  9. Stir until smooth.
  10. Fold the dry ingredients with a spatula, into the wet ingredients, don’t over mix.
  11. Fold in ¾ cup of the chocolate chips.
  12. Pour batter into prepared pan.
  13. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread.
  14. Bake for 50-65 minutes, or until a toothpick, or thin skewer inserted into the center of the bread comes out mostly clean.
  15. Check at 50 minutes. (Oven times vary.)
  16. Remove the pan from the oven and set on a wire cooling rack.
  17. Let the bread cool in the loaf pan for 15 minutes.
  18. Run a knife around the edges of the bread and carefully remove from the pan.
  19. Let the bread cool on the wire cooling rack for another 5 to 10 minutes.
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If you want another chocolate baked treat, try my Gooey Fudgy Dark Chocolate Brownies.

 

Spanakopita with feta cheese

“SPANAKOPITA!”

I love this moment from the movie My Big Fat Greek Wedding 2, where Yiayia, sitting under a table at her great granddaughter’s high school’s college fair event, emerges from the tablecloth to cry, “Spanakopita!”  😀 😀 😀 😀 😀 😀 😀 😀 😀 😀

Greek spinach pie, spanakopita with feta cheese, is also called “Spanakotiropita.” I made this version for Easter dinner yesterday. It was a big hit with my family.
Spanakopita with feta cheese

Here’s the recipe for my spanakopita with feta cheese, adapted from my Mothers’ Hellenic Cuisine 1956 cookbook by Saints Constantine and Helen Ladies Society.

Spanakopita
 
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Spanakopita - Spinach Pie with butter recipe adapted from the Hellenic Cuisine cookbook by Sts. Constantine and Helen Ladies Society, Detroit MI 1956
Author:
Recipe type: savory pie
Cuisine: Greek
Serves: 16 pieces
Ingredients
  • 2 lbs. of frozen spinach
  • 2 small bunches of green onions
  • 1 lb. crumbled Greek feta cheese
  • 7 eggs, beaten
  • 1 lb. of butter
  • 1 box of frozen phyllo / filo pastry sheets (2 rolls per box, approximately 20 sheets per roll)
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
Instructions
  1. Day before baking - Allow spinach to thaw and drain over night in a colander (use a bowl underneath the colander to catch the moisture)
  2. Allow frozen phyllo to thaw in refrigerator overnight
  3. Next day - Preheat oven to 350° F
  4. Combine spinach, crumbled feta, green onions, beaten eggs and spices, and mix into a large bowl
  5. Melt butter and set aside
  6. Grease 9 x 13" pan
  7. Place 10 - 12 pastry sheets into pan brushing each with melted butter
  8. Spread spinach mixture on top of buttered pastry sheets
  9. Cover spinach mixture with 10 - 12 pastry sheets, each also brushed with melted butter
  10. Score the top of the pie to the size of desired pieces
  11. Bake at 350° F for one hour or until golden brown
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And look who won the egg cracking contest this year. Good luck for me!

Spanakopita with feta cheese, The Egg Cracking Champion

Happy Easter! Kalo Pascha! Christos Anesti!

More of my Greek Easter blog posts and recipes here: