TWD: You Put the Lime in the Coconut...

...and eat them both together. You put the lime in the coconut and then you feel better...

Was anyone else humming this (okay, maybe singing) when they baked these cookies?



This week's Coconut Butter Thins were chosen by Jayne, of The Barefoot Kitchen Witch. The cookie name is a little bit deceiving, in my humble opinion. I was expecting a coconut flavored cookie, but what the recipe makes is a crumbly, buttery shortbread cookie, studded with chopped nuts and lime zest. I couldn't taste the coconut as much as I wanted to.
The recipe calls for macadamia nuts, but they were about $9/lb at my local grocery store! The salted cashews were 25% off, so I went with those. I also rubbed the lime zest into my sugar to increase the lime flavor.

I have to say, overall, these aren't my favorite. I think I made a very important discovery last night: I'm not a fan of shortbread. I just don't like it all that much. Okay, maybe one piece with a cup of tea every now and then, but it's not my cookie of choice. Something about the buttery crumbley-ness just leaves me really unsatisfied. I want a cookie with more, I don't know....heft, maybe? More to chew than rather have it just fall apart in your mouth.

Overall, I liked the way these smelled while baking and I'm glad the flavor of the lime came through. I will get around to putting up pictures later, but they pretty much look exactly the same as everyone elses! Check them out here. If you're a fan of shortbread, then I think you'll really like these cookies. Visit Jayne's blog for the recipe and put the lime in the coconut...

Operation Baking GALS - Round 7!

Hey Blog Readers!

I'm leading another team for Operation Baking GALS and I would love it if you could sign up! We'll be baking for Steve, a soldier stationed in Iraq since October. He will be there for at least a year, working border patrol. Steve and his team would really appreciate your homemade goodies and notes. Let's thank these troops for their hard work and for their sacrifices.

To join:

1) Go to http://www.bakinggals.com/ and create a new account

2) Go to Round 7 Teams and sign up for "Team Go Terps"

3) Wait patiently for a message from me with Steve's mailing address

4) Bake and ship anytime between April 1-1o

5) Bring a smile to Steve's face

Easy as pie! Well, okay, no pie because that won't ship well. Easy as cookies!

No TWD for me

Sorry friends. This endo medication has been totally kicking my butt and leaving me really fatigued and nauseous at the end of the day, and the last thing I want to do is bake. It's actually really sad for me!
Please visit the other TWD bakers to check out the delicious looking Blueberry Crumb Cake.

Winning isn't everything...

...but it feels awesome when it happens!!


In my lifespan as a blogger, I've entered dozens of blog giveaways. I always figured it was in vain, but I kept trying. It was free and hey, someone has to win, right?


Well, finally I WON the most super-awesome prize ever. Carolina, over at Gabes Baby Momma (great name!) picked my name and I get the most adorable set of cookie cutters and a bright red cookie spatula from Williams Sonoma. How did she know that this would match my red kitchen? She's a total genuis. I love her blog and her photographs, too. I can't wait to get my new edge-of-the-cup cookie cutters and bake some great cookies.

Thanks, Carolina! You rock my world!

TWD: Lemon Rosemary French Yogurt Cake

This delicious Dorie recipe was chosen by the lovely Liliana of My Cookbook Addiction. The French Yogurt Cake (with marmalade glaze) is a common staple in French households, according to Dorie. And after the first bite, I could see why! It's lemony, moist (I still hate that word), refreshing and sweet without being too heavy, and with a great texture. It's very similar to a pound cake but without a hint of butter. Dorie lists the Rivera version in her "playing around" section and I was drawn to the idea of trying fresh rosemary, Greek yogurt and olive oil in the cake.

I loved the way the rosemary complimented the lemon flavor with a slight background taste of herby-freshness. I think next time, and there will be a next time, I will use a stronger olive oil to get more of the fruity savoryness of good olive oil. The longer the cake sat, the stronger the lemon and rosemary flavors became; however, we both insisted on trying a few bites immediately after it came out of the oven. I whipped up a blackberry marmalade glaze and drizzled it over the hot cake. And then I snuck another little slice on my way up to bed. And another slice for breakfast. Oh, and another for dessert last night.

This cake, my friends, is not only ridiculously easy, but ridiculously delicious. Great pick this week!

Be-still my baking heart...

You know how there are "famous" people within your own little sub-culture? Like, when I was really into USY, I got to meet Safam and just about fell over from star-struck-ness. Many of you are thinking "What the hell is a Safam ?" and that's just what I mean. Other USYers from my time remember that. It's someone famous within your own world, and only people within that world understand.

Now that I've entered the online baking and cooking world, there are a ton of famous bloggers that just about everyone knows. And this past week, two of the most well-known bloggers met in person. Bakerella went to THE RANCH. THE ranch, people. Do you understand what I mean? She freakin' met Pioneer Woman! And they made cupcake pops. This is beyond cool. If you have no idea what I'm talking about, that's okay. I will still be your friend.

To read all about it, go here. Or here.

Kale and White Bean Stew

I absolutely love Real Simple magazine. They have great articles and really good recipes. I find myself tearing out recipes and tucking them away, with the thought "Oh, I'll totally make this...someday." Well, someday turned out to be 3 years later! I was looking through my collection and came across this recipe from their Thanksgiving 2006 issue. They had named it "Stewy White Beans" which just sounds boring, so I changed the name.

It's a good side dish, very healthy with dark green kale and hearty white beans. It called for a big can of tomatoes, and I wasn't a huge fan of that. I think that canned tomatoes have a certain metallic sweetness to them that I just don't love. I would like to make this dish again, but I'm not sure what I'll use as a replacement. In order to bulk it up a little for a main meal, I just served it over some whole-wheat pasta, which was a nice addition.

Ingredients:

2 TBS olive oil

2 small shallots, finely chopped

2 cloves garlic, finely chopped

1 pound kale, stems removed and cut into small pieces. If you grab one of the ready-to-cook bags, you don't need to do anything to it!

1 lemon, juiced

2 tsp light brown sugar

1 bay leaf

1/4 tsp red pepper flakes

1 14-oz can vegetable broth

1 28-oz can of whole or diced tomatoes, drained

1 15-oz can of white beans, drained

1.5 tsp kosher salt

1/2 tsp black pepper

Instructions

Heat the oil in a large pot over medium-high heat. Add the shallots and cook for about 4 minutes. Add the garlic and greens, stirring frequently until the greens begin to wilt, 3-5 minutes. Don't panic when you start to think they won't all fit in the pot. Trust me, they will once they cook down!

Add 1 TBS of lemon juice, the brown sugar, bay leaf, red pepper flakes, broth, tomatoes and their juices. Bring to a boil and then simmer gently until the greens are tender, about 15 minutes. Add the beans and cook for another 5 minutes. Discard the bay leaf. Season with salt, pepper and remaining lemon juice.

Pi, Pi, ADPi, Like it, Love it, ADPi!

It's amazing that I can't really remember all that much from my college psychology classes, but the words and cheers of all my sorority songs are forever stuck in my head. I think they do that on purpose so that years later, I'll catch myself singing the made-up words to Margaritaville and smile with the memories. In the sorority, an alumna is called a Pi, so I had a little giggle over the fact that I, a Pi, was baking a pie on Pi Day (3.14).

Alex and I went to visit some friends who recently moved back to Maryland from Wisconsin, and we were so excited to spend time with them and meet their 9-month old son (who might just have the best baby hair I've ever seen). I wanted to do an easy pie, since I didn't have a lot of time to bake before-hand. After scouring allrecipes.com, I found this great recipe with a slew of positive reviews. That was enough for me!

It's a good-tasting, easy as pie (HA!) recipe. The combination of whole berries and cooked berries are a great surprise. You get whole berries that burst in your mouth with some bites. It's not overly sweet like some pies, which I really liked. I used frozen and defrosted blueberries and I think it detracted from the overall flavor. If you make this, use fresh berries! It took me about 15 minutes to put everything together, with another 15 minutes trying to perfect my lattice top. I used Alton's method and it worked out perfectly. My first lattice pie - behold!

Fresh Blueberry Pie (http://www.allrecipes.com/)

Ingredients

1 prepared 8-inch pastry shell, baked and cooled (I used Trader Joes Butter Crust)

2 pints fresh blueberries

1 TBS flour

1 TBS butter

1 TBS lemon juice

1/2 cup sugar (taste your berries before adding the whole amount and adjust accordingly)

pinch of cinnamon

1/4 tsp vanilla

Instructions

Pour one pint of blueberries into the baked pie shell. Combine flour, butter, lemon juice, cinnamon, vanilla and sugar in a medium saucepan, over medium heat. Add the remaining pint of blueberries and bring just to a boil, stirring frequently. The berries should begin to pop open.

Pour the cooked berries over the fresh berries. If you're using a top crust, place it over the berries and bake at 450 for 10-12 minutes. Pie should be refrigerated until serving.

Just so you know...

I debated if I should post this or not, seeing as how I'm pretty much announcing to everyone "HEY! I HAVE ENDOMETRIOSIS!" but I would rather that people be aware of it as a condition many women face. No, it's not life-threatening, but it's a pretty sucky condition, especially for women who are facing the possibilty of infertility and a long road of IF treatments. So yeah, there you go.

"Shell" I continue?

picture from weightwatchers.com because their shells are much prettier than mine

I know I said I didn't think these were a blog-worthy recipe, but Alex really likes them. And since I'm a blog-slacker (TWD, I'm sorry!!), I'm going to share them with you. They are a tasty meal, filling and low-calorie, and pretty easy to put together.

We're in the process of trying to eat up all our non-Kosher for Passover foods, so it was great to use up most of my leftover pasta shells. I'll blog more about Passover and Kosher for Passover (k4p) foods in a little bit. Right now, the idea of cleaning out the whole kitchen makes me want to curl up in a little ball and cry.

Where was I?...Oh right, Stuffed Shells!

Ingredients:
1 cup part-skim ricotta cheese
1 cup fat-free cottage cheese
1 tsp table salt
1 tsp garlic powder, or to taste
1 TBS dried oregano
1/4 tsp black pepper
3 cups canned tomato sauce
1 pound cooked pasta, jumbo shells, approximately 24 shells

Optional: I add in defrosted and drained chopped spinach to bulk up the filling and add some greens! It's a good addition - try it! I also mix in a little reduced fat mozzarella cheese to up the gooeyness factor.


Instructions:
Preheat oven to 375°F.

Fill a pot with water and cook the shells according to directions. I put more than 24 shells in because some will split while cooling and it's hard to fill the broken ones! While they are cooking, mix together cheeses, salt, garlic powder, oregano and pepper in a medium bowl. Mix in spinach if you're using it.

Spread a few spoonfuls of tomato sauce on bottom of a 9- x 13-inch baking dish and move it around so the bottom is covered.

When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in the baking dish. When all the shells are in the dish, spoon the remaining tomato sauce over shells. You can sprinkle on some mozzarella here if you wish, but be sure to count the points for anything you add! Cover the pan with foil and bake for 20-30 minutes, until the sauce is bubbling.

Yields about 4 shells per serving = 4 points (without mozzarella added in)

Hamentaschen

Chag Purim Sameach! (Happy Purim!)

As any Jew will tell you, most of our holidays can be described by one simple phrase: "They tried to kill us, they didn't succeed, let's eat!"

We have traditional foods associated with pretty much every holiday and celebration, and this is one of my favorite parts of my Jewish culture. For the upcoming holiday of Purim, Jews celebrate the story that wicked Hamen tried to kill us, but he failed. As part of the super-fun celebration, children dress up and adults imbibe enough so that they can't tell the difference between the good guys and the bad guys. Really, it's a pretty awesome party with great costumes, lots of loud noises to drown out Hamen's name (BOOO!!!) and of course, tons and tons of Hamentaschen!

This cookie is shaped like Hamen's hat, although some people say it is shaped like his ears. If that's the case, Hamen really must have looked like Spock. Everyone has their own favorite filling, but the best kind is the one where you get really creative. Every year, my friend Dana and her husband Michael have a hamentaschen baking party and we bring along creative fillings. We make a huge mess of flour, dough, jam and chocolate all over her apartment and eat way too many straight from the oven. So delicious!

Ingredients:

This recipe can be doubled easily! Heck, triple it and invite your friends over!

1/2 cup butter, at room temp

2 TBS water

2 tsp baking powder

2 cups flour

1 tsp vanilla

1 cup sugar

1 egg

various jams for fillings. Traditional fillings include raspberry, strawberry, apple, apricot and poppyseed. I also like chocolate chips in mine!

Instructions

Preheat oven to 350. Line baking sheets with parchment paper or a silicone mat. You could spray them, also.

Using a stand or hand mixer, cream together butter and sugar. Add in the eggs one at a time (if you're using more than one) and mix thoroughly. Mix in vanilla.

In a separate bowl, whisk together the flour and baking powder. Slowly pour the dry into the wet, making sure the flour mixture is fully incorporated. Don't overmix it, though! Add in the water, tablespoonful at a time, until it's a smooth consistency.

Take a handful of dough, and roll it out on a floured surface. Using a wide-mouth drinking glass as your cutter, cut out circles of dough. Place a small teaspoonful of filling in the center, then pinch up the 3 corners to form a pocket triangle. It's very important to pinch it closed so that the 'tashen doesn't burst open in the oven. Bake for 15 min, or until golden brown and delicious. Share with family and friends and celebrate!

Grilled Romaine, Alton-style

Alex and I are addicted to Good Eats, on the Food Network. Alton has given us great cooking and baking tips over the years and it's always fun to learn about the science behind each recipe. It's a little reminiscent of Mr. Wizard, and that makes me smile. He also has really punny names for each episode like "Tender is the Loin" or "This Spud's for You."

A while ago, Alton did a bit about grilled romaine, which looked so delicious, Alex just had to try it. And it was great! Technically, it's not grilled, but rather just pressed down into a hot pan for about 60 seconds, but it's more pleasant to say Grilled Romaine rather than Hot Romaine. That just sounds gross. And it's not! Trust me, this is soooo good. Toasting the cheese gives it a slightly nutty flavor, and the grilled romaine has a really warm taste. It's a great side dish, but just make sure there are enough romaine hearts for everyone.


Ingredients:
Romaine hearts (one heart = 2 servings)
2-3 tsp olive oil
Ground pepper
Grated parmesan cheese
Red wine vinegar

Instructions:
Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.
Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes.

Place the romaine, cheese side up onto plates and sprinkle with the vinegar. Serve immediately.

Snow Day Baking

Yesterday was a wonderful gift - a snow day! I called the school main number at 7AM and heard the glorious announcement. So I went back to sleep until 9:30. Yup, feel free to hate me. It's okay.

Alex also had a snow day as his patients cancelled one by one throughout the day. Finally, the clinic told him to just stay home!

So, what do I do with a surprise snow day? I BAKE! In my new red kitchen, of course.

Sugar Topped Molasses Spice Cookies (Baking, From My Home to Yours)

These cookies are spicy and sweet, with a little background of heat from the black pepper. I loved the way the molasses came through and you can really taste all the spices. A definite cookie winner!

Ingredients:

2 1/3 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

pinch (small or not so small) of cracked or coarsely ground black pepper (I should have used more!)

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1 cup (packed) light brown sugar

1/2 cup molasses (not blackstrap)

1 large egg

about 1/2 cup sugar, for rolling

Instructions:

Whisk together the flour, baking soda, salt, ginger, cinnamon, allspice and pepper.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid overbeating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough.

Divide the dough in half and wrap each piece in plastic wrap. Freeze for 30 minutes, or refrigerate for at least 1 hour. (The dough can be kept refrigerated for up to 4 days.)

Getting Ready to Bake:

Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a smooth ball between your palms. One by one, roll the balls around in the bowl of sugar , then place them on one of the baking sheets. Dip the bottom of a glass into the sugar and use it to press down on the cookies until they are between 1/4 and 1/2 inch thick.

Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot. Transfer the cookies to a rack to cool to room temperature. Repeat with the second batch of dough.

Halva Cookies (Sesame Fork Cookies)

If you've ever been to a Kosher deli or supermarket, you should know what Halva is. It's a Middle Eastern candy made from tahini paste and it's got a wonderfully unique flavor. A few weeks ago, a coworker came back from Israel and brought some authentic Halva back with her. It was melt-in-your-mouth amazing and inspired me to dig up this recipe and try to make Halva cookies!

After they baked and cooled, the tahini/halva flavor was a little less pronounced than I would have liked, so next time I'll add in more. Overall, though, these were a delicious cookie to dip in a cup of tea.

Ingredients:
3/4 cup butter, room temperature
1 cup brown sugar, packed
1/5 tsp baking powder
1/4 tsp ground nutmeg
1 egg
3 TBS tahini (sesame paste)
1 tsp vanilla extract
1 cup whole wheat flour (I didn't have this so I just used regular)
1 2/3 cup regular flour
1/3 cup sesame seeds

Instructions:
Preheat oven to 375, rack in the middle position. Line baking sheet with parchment paper or silicone mats.

Using either a hand-mixer or stand-mixer, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar, baking powder, and nutmeg; beat until combined. Beat in the egg, tahini, and vanilla. Slowly add in the dry ingredients, mixing until just encorporated. Use a wooden spoon to mix in any streaks of flour and the sesame seeds.

Shape the dough into 1-inch balls and place them on a baking sheet, about 2 inches apart. Flatten eath ball by pressing with the tines of a fork in a criss-cross position. Dip your fork in flour or sugar to prevent it from sticking.

Bake until lightly browned, 7-10 minutes. Remove from baking sheets and allow to cool on a rack.

Presto Chango!

BEFORE

Our boring white on white kitchen (with the lovely blue painters tape)

AFTER

Our glorious new red kitchen. LOVE IT!

*color is Awning Red, by Behr