![\"\"](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2019\/01\/Not-Your-Mamas-Cheeseball-300x206.jpg\")
\nPhoto by Kathy Casey Food Studios\u00ae for Angostura\u00ae.<\/p>\n
Bitters are oh-s- tasty in sweets too, like in my favorite new cookie \u2013 Bittersnaps<\/strong>. A generous helping of aromatic bitters adds an amazing layer of flavor to this classic cookie! Goes great with coffee or a glass of milk!<\/p>\n So next time you\u2019re cooking, add a dash of bitters to your dish \u2013 is not just for cocktails anymore. -Kathy<\/p>\n \u201cNot Your Mama\u2019s\u201d Old Fashioned Cheeseball <\/strong> Makes: 1 large cheese ball, 12 \u2013 16 servings<\/p>\n 8 oz. wt. cheddar cheese, grated Grate the cheeses into a medium bowl and set aside.<\/p>\n In a mixer mix with paddle attachment, mix together the cream cheese and grated cheeses on medium speed for about 6 minutes. Scrape the sides of the bowl with a rubber spatula, and then add the remaining ingredients (except the nuts). Mix starting on low speed. Increase speed to high for about another 6 \u2013 8 minutes, or until mixture is well blended (scrape the sides of the bowl a couple of time in this process). Cover and refrigerate mixture in bowl for about 1 hour to firm up.<\/p>\n Once cheese mixture is well chilled, form into a well-compacted ball. Then place toasted nuts in a bowl and roll cheeseball in nuts, pressing them in with your hands to coat well.<\/p>\n Transfer your cheese ball to the center of a large piece of plastic wrap, and bring the sides of the plastic up to the center \u2013 firmly twisting it to help the ball stay in a round shape. Refrigerate up to 2 weeks tightly wrapped.<\/p>\n *Toast nuts in a pre-heated 350\u00b0F oven for about 6 \u2013 8 minutes. Cool before using.<\/p>\n Recipe by Kathy Casey Food Studios\u00ae for Angostura\u00ae.<\/p>\n Bittersnaps<\/strong> Makes: about 36 cookies<\/p>\n 1 cup sugar Preheat oven to 375\u00b0F. Line 3 sheet-pans with parchment paper.<\/p>\n In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.<\/p>\n Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.<\/p>\n Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 \u2013 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.<\/p>\n Recipe by Kathy Casey Food Studios\u00ae for Angostura\u00ae.<\/p>\n","protected":false},"excerpt":{"rendered":" Oh bitters! In the beverage world, we like to call them the \u201csalt & pepper\u201d of drinks. They can add an extra oomph! to a cocktail \u2013 oftentimes, enhancing the overall drink and adding an extra layer of flavor. But did you know that you can also cook with bitters too? From appetizers to main […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-7206","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7206"}],"version-history":[{"count":1,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7206\/revisions"}],"predecessor-version":[{"id":34468,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/7206\/revisions\/34468"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nThis boozy and bold flavored cheeseball will be the centerpiece of any appetizer spread. Serve with artisan crackers, crostini or veggies. Add in a big handful of cooked minced bacon or minced salami to switch things up. You can also divide this recipe into 4 smaller balls and package up in glassine for tasty holiday party gift-giving. Bring out to room-temp for 30 minutes prior to serving.<\/p>\n
\n4 oz. wt. fontina cheese, grated
\n4 oz. wt. fresh parmesan or grana cheese, grated
\n1 (8 oz. wt.) pkg. cream cheese, softened
\n2 Tbsp. ANGOSTURA\u00ae Aromatic Bitters
\n2 tsp. Worcestershire sauce
\n2 tsp. Dijon mustard
\n1 tsp. hot sauce
\n2 tsp. minced fresh garlic
\n1\/4 tsp. salt
\n1\/2 tsp. coarse black pepper
\n1\/4 cup thinly sliced green onions
\n2 Tbsp. brandy or Cognac
\n——————————————-
\n1 cup (3 1\/2 oz. wt.) sliced almonds, toasted*<\/p>\n
\nSwitch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!<\/p>\n
\n3\/4 cup vegetable shortening
\n1\/4 cup molasses
\n3 Tbsp. ANGOSTURA\u00ae Aromatic Bitters
\n1 egg
\n2 1\/4 cup flour
\n1 1\/2 tsp. baking soda
\n1\/4 tsp. salt
\n1\/2 tsp. ground cloves
\n1 1\/2 tsp. ground ginger
\n1\/4 cup fine chopped candied ginger
\nSugar for dipping<\/p>\n