Coeur a la Creme with Raspberry and Grand Marnier Sauce

November 12, 2009 at 10:30 pm | Posted in cooking, dessert, Desserts, Food, Holiday cooking, photography, Recipes | 14 Comments
Tags: , , , , , , , , , ,

coeurA

I’ve made these little heart shaped Coeur a la Creme desserts before, and this time I think I enjoyed them even more.  I changed up the Raspberry Sauce by eliminating the raspberry jam Ina Garten calls for in her recipe.  I just wanted to enjoy more of the pure taste of the raspberries without the over sweet taste of the jam.

I made 6 mini hearts and 1 large heart.

I’m told you can make these in colanders if you don’t have the molds, but my favorites are the mini coeur a la creme molds.  Just enough for a generous single serving per person and you don’t have to scoop into the larger heart and give each guest a scoop of dessert on a plate.  These make such a pretty presentation.

coeurbite2

coermold

Above: Coeur a la Creme Mold

coeur

Cream and cheese mixture wrapped in cheese cloth.

Simply line your mold with cheesecloth, pour in the cream mixture, set on a plate and place in your fridge overnight.

coeur4

Pour a pool of raspberry sauce on a plate,  gently lift out your molded cream and carefully place it in the center.

In the past I’ve poured chocolate over the top and decorated with several fresh raspberries.

This dessert has the texture of mousse.  The flavor is reminiscent of cheesecake and vanilla bean ice cream.

A very elegant dessert, yet simple to make!

Coeur a la Creme with Raspberry and Grand Marnier Sauce
Adapted from Ina Garten’s “Barefoot in Paris”

12 ounces cream cheese, at room temperature
1  1/4 cup confectioners’ sugar
2  1/2 cups cold heavy cream
2  teaspoons pure vanilla extract
1/4  teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
fresh raspberries–I had to use frozen

Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve OR Coeur a la Creme molds with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base–I like to place the cream into a pool of the sauce. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier (OR Cointreau) Sauce:

10 ounces frozen raspberries, defrosted
1/4 cup sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)– I used Cointreau because that is what I had

Once the raspberries are defrosted, puree them in a blender or food processor. Add the sugar and blend until smooth. At this point, strain raspberries through a sieve/cheese cloth to remove the seeds.   Chill for at least 4 hours.

Chipotle Grilled Chicken With Avocado Sauce

November 7, 2009 at 5:07 pm | Posted in cooking, Food, Mexican Food, photography, Recipes, Uncategorized, Weeknight Dinners | 8 Comments
Tags: , , , , , , , , , , , , ,

fall leaves

Fall weather makes me crave spicy foods!

I found a wonderful recipe for Baha Mexican grilled chipotle chicken.

The chipotles give the chicken a smoky and  “call the fire department” fiery flavor that makes this anything but a ho hum grilled chicken dish.

I use a  4 lb chicken, but the original recipe calls for 3 small chickens.  I prefer more heat–if you do not, use more chicken.

The avocado adds coolness to balance it out, so be sure to make the salsa to go with.

chickeserv

You can cut up the chicken and serve it in a tortilla with the avocado salsa, or simply serve it as is–I ate it both ways.

We served our chicken with the avocado salsa, homemade pinto beans, and Spanish rice.

I really love this chicken!  It was nice and moist.  This will probably become part of my weekly menu.

chicken1

First you let it marinate in the sauce for hours (at least 2, but better overnight)

chickgrill

Chipotle Grilled Chicken with Avocado Salsa

(Greatly) Adapted from “!Baja! Cooking on the Edge” by Deborah  M.  Schneider

SERVES 6

7 oz can chipotles in adobo
2 large cloves garlic
2 tablespoons vegetable oil
1 teaspoon Kosher salt
1- 4 lb chicken, quartered

Avocado Salsa
3 ripe Haas avocados  pitted, peeled, and cut into 1/2 inch pieces
Kosher salt
1 juice of one lime
1/4 cup finely diced white onion
3 fresh cilantro stems, stemmed and chopped  (I did not use)

In a food processor, puree the chipotles, garlic, oil, and salt. Wipe the chicken pieces with paper towels. Thoroughly coat the pieces on all sides with a layer of the chipotle paste.
Place in a non-reactive baking dish or in re-sealable bags and refrigerate for 2 hours, or as long as overnight.
Heat the grill to medium. With the lid open, grill the chicken on both sides until well marked – about 7 minutes per side. Turn the heat to low, close the lid, and cook the chicken, skin side up, until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees. (Alternatively, bake at 350 degrees for approximately 30 to 40 minutes.).
NOTE: we place a drip pan under the chicken to prevent flare-ups–we learned the hard way.
Serve with tortillas and salsa.
Avocado Salsa: Place the avocados in a bowl. Sprinkle with the salt and lime juice; mix gently with the onion and cilantro (don’t mash; it should look diced).
Note: this salsa should be served within 3 hours. To help it keep its color, press a piece of plastic wrap on the surface of the avocado and refrigerate until needed.

ANGELNINA’S  NOTE: Original recipe calls for 3 small chickens, cut into halves or quarters.  I prefer it with one 4 lb chicken.  Obviously this adds to the heat, so if you don’t want it too spicy, use more chicken.

Light Pumpkin Cake w/ Cream Cheese Frosting

October 28, 2009 at 7:43 pm | Posted in baking, Cakes, cooking, dessert, Desserts, Food, Holiday cooking, photography, Recipes | 13 Comments
Tags: , , , , , , , , , , , ,

pumpkincaksl2

My good friend gave me a subscription to “Cooking Light” magazine this year, and I have enjoyed combing through all of the light recipes inside each edition.

In the November issue, I spotted this recipe from a woman in Eagle, Idaho (A  quick SHOUT OUT to my Idaho friends!)  for a Frosted Pumpkin Cake.

Autumn brings with it a craving for all things pumpkin and spice.  Throw in a light cream cheese frosting and I’m all over it.

Still, if I’m being honest, I worried about a low  fat cake.  At least it wasn’t non-fat, and the recipe looked like it had all the necessities needed to meet my yum factor.

So, it is my pleasure to share with you, the lower in fat,  Pumpkin Cake.

I rate this cake a 4 out of 4 stars.  I’m rating it as a “light” cake.  I can’t really say this is a 4 out of 4 star cake in the same way I would rate a Hummingbird Cake, because lets face it, it’s not a Hummingbird Cake.   Hummingbird Cake rates a 10 out of 4 out of 4 stars :)

Seriously, I think this is a fabulous cake.  It has the flavor of autumn, it’s dense and moist–all the more reasons to bake her up!

pumpkincake

Frosted Pumpkin Cake

Adapted from November’s Cooking Light Magazine


Cake:

  • 10.1 oz all purpose flour (2.25 cups)
  • 2 1/2 tsp baking powder
  • 2 tsp ground cinnamon ( I used more)
  • 1/8 tsp freshly grated nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • 2 large eggs
  • 15 oz can pumpkin puree (Pure–check ingredients)
  • Cooking spray

Frosting:

  • 2 tbsp butter, softened
  • 1/2 tsp vanilla extract
  • 8 oz package 1/3 less fat cream cheese
  • 2 cups sifted powdered sugar

  1. Preheat oven to 350 degrees.
  2. To prepare cake, weigh or lightly spoon flour into dry measuirng cups; level with a knife. Combine flour, baking powder, cinnamon, other spices,and salt in a small bowl, stirring with a whisk.
  3. Combine brown sugar, 1/4 cup butter, and 1 tsp vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture, beat well after each addition. Add pumpkin puree; mix well. Fold in flour mixture. Spread batter into a 13×9 inch baking ban coated with cooking spray. Bake at 350 degrees for 20- 25 minutes or until wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
  4. To prepare frosting, combine 2 tbsp butter, 1/2 tsp vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake. 

Yields 24 servings; serving size: 1 piece

Calories  178, Fat 5.5, Protein  3 g, Carb  30 g, Fiber  .09, Chol 32 mg, Iron 1.2mg, Sodium 135 mg, Calc 62 mg

Chocolate Birthday Cake with Buttercream Frosting

October 14, 2009 at 6:58 pm | Posted in baking, Cakes, Desserts, Food, photography, Recipes, Uncategorized | 18 Comments
Tags: , , , , , , , , , , , , , ,

cake1

Finding  for the perfect chocolate birthday cake has always been a challenge for me.  There are so many chocolate cake recipes that I can quickly feel overwhelmed.  For her 66th birthday, my mother requested a chocolate cake with chocolate frosting .

Flour-less chocolate cakes are all the rage, and although I’m quite fond of the dark fudge-like cake, it is simply too much for a birthday cake.   Then there are the “too dry” chocolate cakes, the “not chocolate enough” chocolate cakes, the “too crumbly”, etc.

I think Grand Central Bakery’s cookbook nailed the chocolate birthday cake!  I opted not to use the ganache frosting, and found an easy buttercream frosting  that wouldn’t take over the very chocolatey cake.

cake2

Let me start with a warning here:  This cake is HUGE! The layers are so thick it looked like a three layer cake.  I don’t know about you, but I think more chocolate is always a good thing!

You can easily split each layer into two layers to make a 4 layered filled cake.  I simply used the two layers and layered with buttercream.

Chocolate Birthday Cake

Adapted from “The Grand Central Baking Book”

PRINTABLE RECIPE HERE


4 ounces unsweetened chocolate, broken into chunks

4 ounces semi-sweet chocolate, broken into chunks

2 1/2 cups all purpose flour

1 cup unsweetened cocoa powder ( i use Dagoba)

1 Tbsp. baking soda

1/2 tsp salt

1 cup  (8 ounces or 2 sticks) unsalted butter, at room temperature

2 1/4 cups packed light brown sugar (1 pound)

6 eggs, at room temperature

1 Tbsp vanilla extract

2 cups (16 ounces) buttermilk, at room temperature

Preheat oven to 350 degrees. Grease or flour two 9″ cake pans and line bottoms with parchment paper.

Melt semi sweetened and unsweetened chocolate chunks in a double boiler”lower pan filled with an inch of lightly simmering water.  Set aside melted chocolate and cool slightly.

Combine the dry ingredients.  Sift flour, cocoa powder, baking soda, and salt into bowl.

Cream teh butter and sugar.  Using a standing mixer with paddle attachment, beat butter and sugar on med-high for 3-4 minutes, until light and fluffy, scrape bottom and sides of bowl with spatula to evenly incorporate the butter.

Add the eggs into a liquid measuring cup with the vanilla.  Mix on low speed, slowly pour in the eggs, let fall one at a time making sure each egg is incorporated before adding the next.

Add the melted chocolate all at once and mix on low speed until slightly combined.  It isn’t important to fully incorporate at this point.

Alternate additions of dry ingredients and buttermilk.  With mixer on low add one-third of the dry ingredients, then half the buttermilk, mixing just till combined after each addition.  repeat using half of the main dry ingredients, and the remaining buttermilk.  Add the remaining dry ingredients and stop the mixer before they’re fully incorporated.  Finish mixing by hand using a sturdy spatula.

Bake.

Divide the batter evenly between the two prepared pans.  Run a paring knife through the batter in one smooth motion-onei nch from the edge of the pan.

Bake 30 minutes, then rotate the pans (carefully) and lower the temperature to 325 degrees and bake 25-30 minutes more.  Check with wooden skewer for doneness.  Skewer should have a few crumbs sticking to it but no gooey batter.

Let cakes cool for 15 minutes before turning them out of their pans.  Wait until completely cool before splitting or frosting.

EASY Chocolate Buttercream Frosting

Adapted from Viet World Kitchen


Makes enough for a 9-inch 2-layer cake or the equivalent

1 3/4 – 2  sticks  unsalted butter, softened
4 1/2- 5 cups powdered sugar
1 cup dark cocoa powder (use a good quality cocoa)
2 teaspoon pure vanilla extract
Approx.  7-8 Tablespoons heavy cream

Put the butter into a mixing bowl and sift 2/3 of the powdered sugar and 1/2 c cocoa powder into the  mixer bowl.  Mix at low speed till crumbly.  When crumbly, sift the remaining powdered sugar and cocoa into the bowl. Continue creaming the ingredients.

Once combined – it’s fine of the mixture is crumbly and dry looking – add the vanilla and cream. Increase the mixer speed to medium and then medium high to create a fluffy and darkly colored frosting. Pause to scrape down the sides of the bowl. Taste and add extra sugar if more sweetness is needed. The chocolate flavors will deepen as it sits. Add more cream to make a soft, spreadable frosting. Use immediately or transfer to an airtight container and refrigerate for up to 2 days. Return to room temperature before using.

cakeslice3

Sorry for the wrinkly frosting–I didn’t get around to photographing a slice until the next morning when I removed the saran wrap and had a slice for breakfast :)

Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)

October 9, 2009 at 10:59 am | Posted in cooking, Food, Italian food, Recipes, Uncategorized, Weeknight Dinners | 13 Comments
Tags: , , , , , , , , ,

chickvinegardone

This is my new favorite chicken dish.  I’ve raved over the years about my favorite cookbook in the entire world, “Cooking with Grace” by Grace Pilato, and once again I’ve found a treasure hidden in this wonderful book.

I think the name of the dish turned me off, and I was a bit frightened by the amount of vinegar.  One day I was thinking about a chicken dish I had been served by my Italian grandmother, and suddenly it occurred to me that it had a bit of vinegar.  I decided to go for Grace’s recipe, and am I ever happy I did.  It was different and– dare I say—better than the chicken I had remembered–this is good old Italian fried chicken with a huge kick!

I’ve made it twice now, and I’ll be making it again very soon.  I have served it with potatoes and with rice, I like it both ways.

Click below for recipe and more…

Continue Reading Pollo con Cipolle e Aceto (Chicken with Onions and Vinegar)…

Canning More Goodies

October 5, 2009 at 12:05 pm | Posted in cooking, Flexitarian, Food, gardening, photography, Recipes | 7 Comments
Tags: , , , , , , , , ,

I LOVE apples!

applesauce

Homemade applesauce is just plain yummy!  I make mine with cinnamon and brown sugar.

It’s a very simple process.

Here is how I do it.  Keeping in mind sweetness is individual taste–I add about 1/2 cup brown sugar and then increase as needed.

Angelnina’s Homemade Chunky Applesauce

About 15 apples–I used a mixture of gala and golden delicious

approx. 1/2 c to 1 cup brown sugar–more if you prefer

1-2 tsp cinnamon-you can drop in a cinnamon stick or two if you’d like

fresh nutmeg grated

1/8 tsp ground cloves–more if you’d like

small piece of lemon peel (opt)

Peel and core your apples, then chop them into large chunks.

Throw the quartered apples  into a large pot–they’ll cook way down.   Add the apple cider or water.  Cook and stir on medium or medium low heat, until apples become very soft–then mash with potato masher.   I keep mine chunky, so I do not strain.   I do remove the lemon peel piece (if I use it) and make sure the cinnamon sticks are taken out after cooking.

After they are softened, I add the sugar, cinnamon, and other spices to taste.  Taste for sweetness.

Keep stirring until most of the liquid is cooked out.

In the meantime, have sterilized canning jars (I filled 4 pints) at the ready to can water bath style.

Fill jars, leaving 1/2″ head space.  Place new lids on and bands–Process in your water bath canner for 20 minutes. Any  jars that do not seal, can be kept in the fridge.

NOTE: If you’ve never canned before, I  recommend reading the Ball Canning Recipe Book.  Follow instructions closely for safety purposes.

Next I made grape jelly out of my green grapes!

greengrapes

In order to avoid arm wrestling the squirrels and raccoons, I decided to pick all of my grapes and put them to use.

Click below to read and see more

Continue Reading Canning More Goodies…

Pickled Peck of Jalapeno Peppers

October 2, 2009 at 7:44 pm | Posted in cooking, Flexitarian, Food, gardening, Mexican Food, photography, Recipes, Vegetarian | 2 Comments
Tags: , , , , , , , , , , ,

jalapenosslic

Remember the chile peppers from my last blog?    Well, I gathered up 2 pounds–I threw in a few cayenne to make it an even 2 pounds–and decided to pickle them.

Jalapenos can be green or red, or somewhere in between.  The red ones have simply ripened longer.

I highly recommending wearing gloves when working with hot chiles.  I used to think gloves were for scaredy cats–that is until I burned my fingers when I got hold of the hottest chile pepper north of  the Mexican border.

True story–I had white blisters under my fingernails!   Who knew blisters under finger nails are so painful they can keep you up at night?

picklingliquid

Pickling liquid

canner

Water Bath Canner (You can find these at most thrift shops!)

jalapenocan

Pickled Jalapenos!

This is such a simple process.  I’ll be adding pickled peppers to my canning list every year now!

These are  HOT HOT HOT !

Mark used a few in chili last night, and they are just right!  Flavorful and spicy little chiles.

I found a wonderful recipe for Pickled Jalapeno Peppers.

PICKLED JALAPENO PEPPERS

2 lbs jalapenos, washed, and stems removed (most of my peppers were red off the vine)

2 cups vinegar ( I used white)

2 cups water

1/2 cup olive oil

2 tsp Kosher salt

2 tsp pickling spices

I like to cut a slit down the side of each pepper.

Next, pack your prepared peppers into the jar-leaving about 1-2″ from top

Bring remaining ingredients to a boil over med high heat-stirring to dissolve salt.

Pour boiling sauce over peppers–leaving at least 1/2″ head space

Place lids on and screw on bands tightly

Process in boiling water bath for 20 minutes

Remove bands when cool (I don’t)

Make sure jars seal, those that do not should be refrigerated immediatey.

Store several weeks before use.  (You can use them at any time, but they are more “pickled” weeks later)

Recipe says it makes 3 pints,  but I ended up with 4 pints :)

NOTE: If you’ve never canned before, I  recommend reading the Ball Canning Recipe Book.  Follow instructions closely for safety purposes.

Angelnina’s Coconut Chocolate Chip Cookies

September 26, 2009 at 7:45 pm | Posted in baking, Cookies, Desserts, Food, photography, Recipes | 4 Comments
Tags: , , , , , , , ,

cocnutchocookies

These are my new favorite cookie.

Apparently my family likes them too because these cookies sure didn’t stick around in the cookie jar for very long :)

I just love coconut!  No, I mean, I really really love the stuff.  I know some people hate coconut, and I’ve heard people complain about certain foods tasting like the 1970s suntan oils.  Well, I’d like to confess that when I was a kid, I slathered that stuff all over me–I have the wrinkles and moles to prove it too.  If it was edible, I would be making 1970s coconut scented suntan oil cookies SPF 15.  I’m serious.

Yes, I’m a coconut nut.  Throw chocolate into the mix, and my eyes start to roll back into my head.  I’m afraid everything tastes better with chocolate.  So, I give you my version of the coconut chocolate chip cookie.

Angelnina’s Coconut Chocolate Chip Cookies

1 cup butter (at room temperature)

1/2 cup white sugar

3/4 cup brown sugar

2 x-lg eggs

1 tsp vanilla

2 1/2 cups flour

1/4 cups oats

1 tsp baking soda

1 tsp Kosher salt

2 cups unsweetened coconut –I use the large shavings-processed in food processor

1 3/4 cups bittersweet chocolate chips

-Cream butter and sugars with mixer

Add eggs one at a time, mixing after each addition.  Add vanilla.

Mix dry ingredients together and Stir into wet mixture

Stir in chocolate chips

Scoop dough by tablespoon (or use medium scoop) onto parchment lined or silicon baking mat lined cookie sheet .

Bake at 375 degrees for 10-13 minutes

PS These do not taste like suntan oil ;)

DSC_6366ABOVE: Giovanni lounging while I bake

My Love for Retro, Cottage Chic, and Cookies!

September 22, 2009 at 10:24 pm | Posted in baking, Desserts, Food, Home Decorating, my life, photography, thrift stuff, Uncategorized | 5 Comments
Tags: , , , , , , , , , , , , , , , , , , ,

The past week, I’ve been searching for dining room chair slipcovers that will fit my over sized parson chairs.   I prefer the look of a wooden chair , but my tailbone prefers the feel of a well cushioned upholstered chair.  Such is middle age.  I have failed to find slipcovers, but on my journey, I visited my favorite little shop in Bothell, Washington.   The Cranberry Cottage!

Since my last visit to the shop, the owner has parked a retro camping trailer on the grounds–to use as both a children’s play area and to display vintage items for sale.

outsidfe

I used to own a camping trailer very similar to this one.  Apparently, they are now all the rage for lovers of retro. Some people use them as guest houses .  Creative and fun idea.  Too bad I sold mine!

table

Continue Reading My Love for Retro, Cottage Chic, and Cookies!…

Italian Cookies ~ Pignoli Amaretti (Pine Nut Cookies)

September 22, 2009 at 9:23 pm | Posted in baking, Cookies, Desserts, Food, friends, Italian food, Recipes | 7 Comments
Tags: , , , , , , , ,

As much as I enjoy cooking and baking,  you can only imagine how excited I was to find out that the son of one of my good friends was going to school to become a pastry chef!

Over the years, I had noticed Ket’s interest in baking and cooking when he and his family would  join us for dinner at my house.  I noticed he might be looking over my shoulder asking questions and talking food.  He  liked to peek  in at my cookbook collection too.  I have also had the pleasure of eating a few slices of his famous cheesecakes!

Not long ago I gave him an open invitation to come to my kitchen and bake with me.  Well,  Ket has now graduated and I was more than happy when he asked if I’d like to bake some Italian cookies together.  He chose Pignolis–a cookie neither of us had ever baked before.  Perfect.

Allow me to start by saying, almond paste and pine nuts are expensive.  Shop around for a good deal.  We opted to split the cost of a 7 pound can of almond paste from Cash and Carry.  We have enough almond paste leftover to make plenty more desserts.  Pine nuts were purchased at Costco.

paste

It wasn’t easy removing the almond paste–at first.  We discovered that using an ice cream scoop made it a lot easier.

DSC_6371

The recipe says to use almond paste broken into pebble sized pieces.  Good thing Ket was helping because my great idea was to use my KitchenAid mixer, but he suggested using the food processor and adding the sugars to it.  It worked like a charm.

ket

Pignoli Amaretti Cookies (Pine Nut Cookies)

Adapted from Sweet Maria’s Italian Cookie Tray

1 1/2 lbs almond paste (broken into pebble sized pieces)

1 1/2 cups sugar

1 cup confectioner’s sugar

4 egg whites

2 cups pine nuts

Preheat oven to 350 degrees.

Combine almond paste with sugars in food processor and pulse till size of pebbles.

Add mixture to mixer and add egg whites, mix on low till blended, then medium speed for a few minutes.  This will make a sticky dough.

Roll dough into 1″ balls.  Roll in pine nuts, or roll tops and sides in pine nuts.  Place on lined (parchment or silicon) cookie sheet 2″ apart.  Using your fingers, slightly flatten tops of cookies.

Bake for 15-20  minutes or till golden brown.  Remove cookie sheets from oven.  Allow cookies to cool on parchment for easier removal.  When cookies are cool use a metal spatula to loosen from parchment.

Store in an airtight container.

Approx 50 cookies

cookiebeforeWe shaped some into balls and some into crescents–I happen to be addicted to the crescent shape.

I highly suggest using the silicon mats or parchment–these are sticky little buggers!

Wet your hands with water while forming the cookies–it really helps!

cookieWe made two batches– close to 100 cookies!

Pignolis have a moist center and a wonderful almond flavor.  Perfect with coffee and tea or a glass of milk.

After baking,  Ket helped me dig potatoes from the garden.  We had a lovely dinner of roasted chicken, chicken with vinegar and onions, and swiss chard from the gardens, and mashed pototoes–albeit the mashed taters were farmed out to my husband who lost track of the timer–no worries, we had enough to feed a small army.

Thanks Ket!

« Previous Page — Next Page »
  • Proud member of FoodBlogs

    • Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
    Entries and comments feeds.

    Follow

    Get every new post delivered to your Inbox.

    Join 34 other followers