Egg-celent cookies
I just wasn’t feeling Eastery this year. We didn’t even have an Easter dinner… just a little homemade guacamole and Coronas while watching a movie. I know, I’m a bad wife, but we’ve been so busy with Stephan’s business, it just slipped my mind. Its definitely Wedding season in South Florida! Anyway, instead of making Easter Dinner, I woke up on Sunday morning and decided to make my favorite sugar cookies. I used the same recipe from my Halloween cookies, but ommitted the baking soda. I spent some time decorating them with pink, blue and yellow Royal Icing.
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Feel the Passion!
Who gets Gourmet Magazine? I love it for the beautiful pictures, the fabulous recipes, and the great info about restaurants. This month’s issue had an amazing array of recipes for Christmas cookies and treats. If I had the time, I would have made everything. Hmmm… guess its good I didn’t make everything, or I’d be pulling out the “fat pants”… before Christmas even gets here. :)
I made the Passion-Fruit Gelees, as I’m a huge fan of Passion Fruit. I’ll admit… it wasn’t as Passion-y as I would have liked. It definitely could have used a little more passion puree. But all in all, it was tasty. Something I’ll make again, with minor tweaking.
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My Checkered Past (Part II)
Honestly, I don’t have a checkered past, I swear! It just sounded like a good title! These checkerboard cookies look so complicated and hard to make, but in reality are somewhat simple. OK… they really are not simple, but not as complicated as you would think. Yeah, they are also quite a bit time consuming. For these reasons, I only make these once a year, and that’s for Christmas. It really is a fantastic cookie. They look so cool, with the perfect checkerboard pattern, and each bite you take is slightly crumbly, buttery, chocolaty and vanilla-y. Good stuff.
Please excuse my lazyness before… recipe is now included!
Christmas Biscotti
I’m sure you’ve realized by now that I love biscotti. Its such a great treat, and usually a fraction of the fat of a regular cookie. Not this one, though! There is a nice amount of butter in this recipe that gives it a great flavor. This is the combination of several recipes, using my favorite parts, of course! As usual, I added almond extract… I LOVE that flavor, but you can omit it if you want. This would be prettier if you use dried cranberries, as they are usually more red in color, but all I had was dried cherries. Tasted good, though!
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Gingerbread Cookies!
I always make gingerbread cookies to kick off the holiday season. To me, they scream Christmas, because you just don’t see them any other time of the year. This recipe is awesome, as its a bit spicy but not too sweet. All you need is a big glass of milk, or a mug o’ coffee. The recipe came from my favorite cookie book, Nick Malgieri’s Cookies Unlimited.
Gobble Gobble
What a great Thanksgiving! I truly have so much to be thankful for. First off, I have a fabulous husband. Thank you for being you honey! He’s the one who encouraged me to start this blog, and did all the work creating it! I’m also thankful for my health, and my family… who I was not able to be with this year.
Now on to the good stuff… the food. I think Stephan thanked me at least 10 times for this Thanksgiving dinner! I did work hard, but its so worth it. This is by far my most favorite holiday. There’s no pressure, no stress, just good food and good company. I also have to thank my Mother-in-Law, as she was a great Sous Chef and helped me tremendously! Thanks Mom!
I’m only going to share a few of the recipes from my dinner, as I made so much stuff and can’t imagine typing all that! lol!
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