It's time for Group B's Secret Recipe Club May reveal. This month I was assigned to Secrets from the Cookie Princess, a blog written by Colleen. When she writes that she's "a little obsessed", she means it. She started her blog in 2010 when she began her annual holiday baking spree that consisted of creating 163 dozen cookies from over 2 dozen recipes to share with friends and family as Christmas gifts.
Now she bakes not just for Christmas, but any holiday, birthday, or just because. Her Holiday Baking Total made me chuckle. She is obsessed!
- 2013: 119.5 dozen cookies and still working on the truffles and fudge!
- 2012: 117.5 dozen cookies and 30 mini loaves.
- 2011: 137 dozen cookies, plus bars, candy, etc.
- 2010: 147.5 dozen cookies
- 2009: 133 dozen cookies
- 2008: 151.5 dozen cookies plus candy
- 2007: 131 dozen cookies plus candy
While I probably should have made cookies, given the name of my secret blog, I really, really, really prefer savories. I skipped her extensive list of cookies and bars - which includes Rice Whiskey Treats, Homemade Animal Crackers, Pumpkindoodles, and World Peace Cookies that ironically made her anything but peaceful (I might have to try some version of these soon because I love the name). And I went for her Mojito Marinade. It intrigued me because (1) it contains booze and (2) I just hand it off to Jake to grill. Easy dinner!
- 2 garlic cloves
- 2 black garlic cloves (click for a brief intro, if you're unfamiliar: meet black garlic)
- 4 T olive oil
- zest of one lemon
- juice from one lemon
- 2 T rum (I only had dark rum, she used white)
- 2 T organic coconut sugar
- 1 T chopped fresh mint
- 1 t ground cumin
- 1 t freshly ground pepper
- 1 t chopped fresh oregano
- 1 T chopped fresh cilantro
- 1 T chopped fresh parsley
- 1/2 t freshly ground salt
Add all ingredients to a blender and mix until combined. Pour over your chicken and marinate overnight. Grill, or roast, as you usually would.
I served this with a Leek-Asparagus-Oyster Mushroom Risotto for a lovely Spring dinner.
Here's what the rest of the creative cooks in Group B made...