Monday, December 26, 2011

Lemon Yogurt

For Christmas, my parents surprised me with a case of lemon yogurt.  Now, what am I going to do with 24 cups of lemon yogurt? I can't imagine eating it plain, although I think David might.

Here are some recipes I found that will make use of this tangy-ness:

What would you make with lemon yogurt? 

Thursday, December 15, 2011

Cookies galore!

The cookie swap I participated in this year has posted all the wonderful cookie recipes involved in the massive 22,000 cookie trade.  Can you believe that? 22,000 cookies were mailed around the US and the world earlier this month! Makes my eyes go way wide!

Check out all the delicious cookies (and beautiful cookie shots) here and here.

Bonus points if you can spot the special gingerbread cookies Kat, Marina & I made.


Monday, December 12, 2011

Secret Gingerbread Cookie Recipe Revealed!

Thanks to the great Food Blogger Cookie Swap, today I will reveal the recipe of the most delicious gingerbread cookies I've ever had.  My wonderful friend and baking extraordinaire, Kat, from Walk Slowly and Carry a Camera   agreed to share the coveted recipe for this cookie swap.

But before we go into the recipe, I just wanted to reflect: this was the first cookie swap I've ever participated in and it was awesome! There is a special kind of joy about getting cookies of an unknown variety in the mail and I even found myself giddy while waiting in line at the post office to mail mine off.  Thank you Love and Olive Oil for connecting me to this cookie swap! I look forward to participating again next year!

Thank you Bake Eat Repeat for mailing me absolutely amazing soft and chewy ginger spice cookies cookies! They were delicious!

And now....drumroll please....the recipe!!

3 cups flour
2 tsp ground ginger
1 tsp group cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp salt
3/4 cup softened butter
3/4 cup firmly packed brown sugar
1/2 cup molasses or think honey
1 egg


1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt into a large bowl.

Beat butter and brown sugar in a separate bowl with electric mixer on medium speed until light and fluffy.  Add molasses and egg; beat well.

Gradually beat in flour mixture on low speed until well mixed.

(It should have this consistency)

Press dough into a thick flat disk and wrap in plastic wrap.  Refrigerate 4 hours or overnight.

2. Preheat oven to 350*F.  Roll out dough to 1/4 inch thickness on lightly floured work surface (don't be shy on the flour!)
(Don't be shy with the flour, it will keep your gingerbread people will shaped)

Cut into the gingerbread with cookie cutters of your choice. Place 1 inch apart on ungreased baking sheets.

3. Bake 8-10 minutes or until ledges of cookies are set and just begin to brown.

 Cool on baking sheet 1-2 minutes. Remove to wire racks; cool completely.

(This is just the beginning of the 6 dozen cookies we baked)

Decorate cooled cookies as desired.


(Can you call it foul play when it is so irresistible? :P ) 

Thursday, December 1, 2011

It's Walnut Time!

Since we have this sitting on our kitchen counter:

I am making this:

Thanks Eat Good 4 Life for the wonderful idea! 

Here are some other walnut-iriffic recipes I am trying out with our mountain of walnuts:

So much deliciousness to make, so glad that pretty squirrel doubles as a nut cracker! 

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