In between the business of Thanksgiving and the hustle of Christmas I headed down to Virginia the last weekend of November for the Mixed conference. This was my first larger conference, although it was still a wonderful size compared to some of the huge conferences held! This was the first year of the conference and conceived and hosted by Paula of bell’alimento and Susan of Doughmesstic. I left Maine very early, my daughter was not happy with being woken up, took a few puddle jumpers and an hour shuttle ride up a very long and winding road to the Mountain Lake Hotel. Between the flight, the high elevation, and my sinus infection I was hurting but it was mostly forgotten once the festivities began!

While I was a leery of how I would do leaving my daughter for the first time and missing some fun Christmas festivities that were going on in town, I really wanted to attend this rare East coast conference that had some amazing speakers! Bree Hester from Baked Bree gave us some great photography tips, Tami Hardeman from Running with Tweezers shared food styling advise, Heidi Larsen founder of Foodie Crush provided some wonderful insight on eBooks, and Denise Woodward & Lenny Ferreira from Chez Us offered a wonderful presentation on video productions. I honestly learned so much and really got the confidence to try some new things with the blog in the future!

There were also two great hands on sessions with Marian Poirier of Sweetopia and Duff Goldman, “Ace of Cakes” Charm City Cakes. There is something to be said of a conference schedule that has me decorating cookies first off with Marian! I was fortunate enough to grab a spot in a smaller, 8 person, cake decorating session with Duff and two of the artists from his bakery, Mary and Elena. It was surreal walking into that room, let me tell ya!

One of the best parts of this conference was meeting other bloggers that I have gotten to know well on different forums. There was a small group of us who “knew” each other on a daily basis from a cooking board, but had never met in real life. It really was wonderful finally meeting them and honestly was the best part of this experience. They are some great ladies so check out their blogs as well! Heather from Hezzi-D’s Books and Cooks, Lynsey from Lynsey Lou’s, Amy of What’s Brewing in the Kitchen, Liz from Books and Cooks, and Stephanie of Brownies and Blondies.
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Throughout the weekend we met with some amazing sponsors and got to talk a bit about their products. There are really too many to mention here, but some of the ones I connected with were OXO, Dreamfields Pasta, Way Better Snacks (I can’t and wont stop talking about those tasty tortilla chips!), Real Butter, Wisconsin Cheese (Their Sartori Espresso BellaVitano Cheese is out of this world!), and Attune Foods. We received some fabulous swag bags and tasted a lot of delicious products!

On the final night we watched Dirty Dancing, a little nod to the fact that the movie was partially filmed at the resort. I honestly can not believe I stayed up till 1:30am after such a long weekend! On the final day we hit the gift shop and did a little walking tour of the resort and all of the Dirty Dancing high spots. I even sat in “Baby’s Corner.” I was never a big fan of the movie, but even a few weeks later I have “Time of my life” stuck in my head and can think of random quotes all day long. You will notice in some of the pictures that there is something missing, something quite not right. Yeah, the lake is gone. It will come back in a few years hopefully, as it does this from time to time, but it was rather interesting seeing the whole place dry up!

After that, I packed up my bags and was ready to get home! I hung out at the airport in Roanoke with Angela from Angela’s Kitchen and Katie from Katie’s Cucina. I always love how fellow food bloggers can immediately strike up conversations and let the time pass by like we all have known each other! They also were pretty supportive of me when I got just a teensy emotional when finding out that I may not get home until many hours past my expected arrival or not at all. Yeah, I missed my baby 🙂

So, no prizes were won but I came away with exactly what I wanted from the conference. A chance to share some stories, learn some new information, meet some bloggers I’ve looked up to for a while, and hopefully learn enough to bring this blog up to the next level!

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It’s Christmas time and all of the wonderful seasonal candies and desserts are available. One such candy are those milk chocolate oranges. You know the ones, where they have “slices” of chocolate and it’s made to look like an orange? While I can’t eat those, they are way too sweet and I overdosed on one about ten years ago, I do enjoy the taste combination of orange and chocolate. These cookies bring out the best of that flavor combination. Rich dark chocolate with just a hint of orange. The orange brings a nice freshness to an otherwise heavy dark chocolate. Bring these to a cookie exchange or make them as gifts. Everyone will be pleasantly surprised when they bite into a chocolate cookie and find that subtle citrus flavor.

Yields about 50 cookies. The dough can be frozen after it is rolled in the sugar or you can freeze the cookies after baking.

Dark Chocolate and Orange Cookies

Ingredients

• 8 oz. dark chocolate, finely chopped
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 1/4 cups unsalted butter (2 1/2 sticks)
• 1 1/2 cups dark brown sugar, packed
• 1 cup sugar, divided
• 2 eggs
• 3 Tbsp grated orange zest (about 3 oranges)
• 2 Tbsp fresh orange juice

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Pre-heat oven to 350 F. Line baking sheets with parchment paper.

Melt chocolate in a small saucepan over low heat or microwave. Stir until smooth and completely melted. Remove from heat and allow to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of a mixer, cream the butter, brown sugar, and 1/2 cup of sugar together on medium speed. Add eggs, orange zest, and orange juice. Mix until well blended. Add the melted chocolate and mix well. Stir in the flour mixture until just combined.

Place the remaining 1.2 cup of sugar in a small bowl. Scoop tablespoons of dough and roll them into balls. Roll the balls into the sugar and then place them onto the prepared baking sheets, 2 inches apart.

Bake for 13 minutes. The cookies will spread, with a cracked surface. The edges should be firm, but the center slightly soft.

Remove parchment paper with cookies on it to cool. Store the cooled cookies in an airtight container at room temperature or freeze.

Nutritional Information

Per cookie: 155 calories, 21.5g carbohydrates, 2g protein, 8g fat, 5g saturated fat, 25mg cholesterol, 8mg sodium, 1g fiber.

Source: Hannaford Fresh July/August 2012

Fresh cranberry season is very short lived and I like to take advantage of it while I can. Sweet and savory, it doesn’t matter. I love cranberries and my daughter does too! These cookies are a wonderful treat. The tangy tartness of the cranberries is nicely offset by the white chocolate chips. The dough is a basic butter cookie dough with the cranberries and white chocolate chips added. How can you go wrong? They also look very festive for this time of year and are a nice change of pace from the chocolate and peppermint overload.

Autumn Cranberry-White Chocolate Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1/3 cup light brown sugar, packed
• 2/3 cup granulated sugar
• 1 egg
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour, divided
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 cup old-fashioned or quick oats (not instant!)
• 2/3 cup chopped dried cranberries
• 2/3 cup white chocolate chips

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Pre-heat oven to 350 F. Line 2 baking sheets with parchment paper or a silpat.

In the bowl of your mixer, cream butter on medium-high speed for one minute. Add brown sugar and beat for one minute and then add granulated sugar and beat for one minute. Add the egg and vanilla and beat for one minute.

Sprinkle 1 cup of flour, the baking powder, and salt over mixture. On low speed, mix until incorporated. Add the remaining cup of flour and mix until combined.

Grind oats in a food processor or blender. Stir the oats into the cookie dough until well mixed. Gently fold in the cranberries and white chocolate.

Using a cookie scoop or tablespoons, drop dough onto baking sheet, about 1 1/2 inches apart. The cookies will spread slightly. Bake until the cookies begin to turn a pale brown on the edges, about 8 to 10 minutes. The cookies will be slightly soft. Allow the cookies to cool on the pan for 3 minutes an then transfer to a wire rack.

Store in an airtight container for 3 days or freeze. As with most drop cookies, these can be “flash frozen” as dough and cooked at a later time.

Yields 48

Source: Hannaford Fresh Nov-Dec 2012