pão e queijo

Random Acts of Kindness (Barley Salad with Sweet Potato, Pecans, and Feta)

 

Sometimes I'm inclined to think that we live in a cold world.  One where machine-recorded tapes substitute human voices, where automated checkouts replace librarians and supermarket workers.  Where a handshake no longer signifies a promise made.  Where things have become ultra legal and we lose sight of love, kindness, and helping others.

 

I know, that was a little depressing.  Do you ever feel that way, too?  

 

Well, good news.  I'm about to talk about something really happy: random acts of kindness.  Among the garbage and the grime, you can usually find a friend who will smile and brighten your day.  A kindred spirit who lifts heavy books for you or cooks you a warm meal.  

 

Here in Boston I've been a witness to many a random act of kindness.  From drivers waving me to cross the street in the cold, crisp weather (a nice change from Costa Rican drivers accelerating when they see a pedestrian crossing), to observing while the conductor of a subway train left his position to help a blind man off the trolley.  I've had to ask for directions and was pleasantly guided, and fellow Bostonians have even taken the time to point me to where I needed to go.  

 

It makes me feel all warm and fuzzy inside.  Reciprocally, it feels good to do random acts of kindness.  It makes our world a better place.  Have you done any random acts of kindness lately?  

 

Barley Salad with Sweet Potato, Pecans, and Feta

p&q original-- inspired by this recipe

Serves 4

 

1 cup barley

2 cups water

Salt

2 tbsp olive oil

½ tsp cayenne pepper or hot pepper flakes

500g sweet potatoes, medium dice (about 3 cups cubed)

½ cup pecans, toasted and chopped*

⅓ cup parsley, finely chopped (I used my food processor)

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

Tiny drizzle of honey

100g crumbled feta cheese*

 

Preheat oven to 400F with rack in the center. 

 

Rinse the barley in a fine mesh strainer, picking out any bad grains.  Combine the barley and water in a medium saucepan, and add a few pinches of salt.  Cook over medium-high heat until water reaches a boil, then lower the heat, cover, and cook for 30 minutes, until water has been completely absorbed. (Check the package to see how long your barley needs to cook; mine was done after 30 minutes but some cook longer/ shorter).

 

Meanwhile, combine the olive oil, pepper, and 1 tsp salt in a large (I used 9 x 13-inch) baking pan.  Add the diced sweet potatoes and toss well to coat.  Bake in preheated oven for 30 minutes, or until tender.  

 

When barley and sweet potatoes are done cooking, place them in serving bowl; add pecans and parsley.  Make the dressing by combining the olive oil, apple cider vinegar , and a tiny drizzle of honey; then add to the serving bowl, along with the feta cheese.  Serve warm or cold.  

 

*Notes: You could substitute another nut for the pecans if you wanted.  About the feta, I like to purchase a block and crumble it myself because I think it tastes fresher that way.  

 

6 days in Boston. (Fluffay Whole Wheat Pancakes)

 

1.  I bought a granny cart.  It fell apart on its first trip to the supermarket (before getting there).  On my way home, as I was trying to get it to cooperate, I saw an old granny who had a granny cart, too.  We smiled at each other.  It made my day.

 

2.  I almost set my apartment on fire.  OK, I exaggerate a little.  Basically, this girl has no experience using a gas oven, and there was food poo on the floor of the oven that started smoking.  I got really freaked out.

 

3.  Trader Joe's Pear Ginger White Tea rocks.  I've been having teatime every night to make me feel like I'm at home with my parents, who have nine teatimes per day.  At least.

 

4.  Boston is sunny!  Such a nice change from overcast central New York!

 

5.  The first meal I made in my new apartment was Lemon-pepper pappardelle pasta with lemony pesto, spinach, and almonds.

 

6.  I got a library card!  Cookbooks, here I come.

 

7.  My mom and I went to the New American Café at the MFA and I had the best flatbread of my life: Black mission fig flatbread with smoked pecans, blue cheese, vin cotto, and watercress.  Amazing combination.

 

8.  On my way to Flour Bakery, I passed by a Chinese restaurant named "Pu Pu Hot Pot."  No joke.

 

9.  Flour Bakery was pretty cool.

 

10.  A pretty black kitty, Ophelia, lives in my apartment.  She's sweet, but doesn't compare to my royal preenzess Miz Newt LongJohn Bacon Squeegie.

 

11.  Job hunting sucks.  

 

12.  These pancakes are as sinfully good as non-whole-wheat ones.  And they melt in your mouth.  Pancakes= home.

 

 

Fluffay Whole Wheat Pancakes

Adapted from Gina's Skinny Taste

Makes about 17 (3-4 inch) pancakes

 

2 cups (white) whole wheat flour

4 ½ tsp baking powder

½ tsp sea or kosher salt

2 tsp raw sugar (I used evaporated cane juice)

2 large eggs (use free range local)

2 cups milk

2 tsp pure vanilla extract

Butter for greasing the pan

Pure maple syrup, for serving

 

In a medium mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.  Add the eggs, milk, and vanilla, and whisk just until incorporated.  Be careful not to over-mix; there will be some small lumps.

 

Heat a large skillet over medium heat and melt a little butter to coat.  (Note: I use two skillets to make this part go quicker because I only put one pancake in each skillet at a time).  Using a ¼ cup scoop, pour batter into center of the heated, buttered skillet.  When the pancake starts to bubble and pop and edges begin to set, flip the pancakes and cook another minute or two on second side.  Repeat with the remaining batter.  Serve hot/warm with maple syrup.

 

Goodbye and Hello.

Dear 2011,

 

Yikes.  You went fast… like, really fast.  You were a really cool year, I grew a lot, many things happened.  I definitely liked you better than boring 2010.  

 

I started the year off newly single and suntanning in beautiful Aruba.  That sure cured the blues!  

Aruba

I hit the ground running back in Costa Rica (oh Costa Rica, you feel like so long ago), and began my last semester of my post-grad, complete with thesis and all!  Oh yeah… thanks for helping me finish my 200 page thesis!  And putting it behind me… whoo!  

 

I had a lot of fun traveling this year, visiting friends in Mexico, and having friends come to visit me in CR.  

 

Mexico

 

It was a good year for friendship, eating out, and baking brownies.

 

There's nothing like good friends 

 

And making plenty of funny faces.

 

 

It was also the first whole year I have basically been single since I was 15.  Yeah 2011, you should feel special.  

 

 

In May I started pastry school and loved it.  For 3 weeks.  And then I tore my meniscus and had to go back to the US for an intensive surgery and recovery.  So much for those plans!

 

Tea-infused Asian Pear Tarte Tatin

And while I was recovering, cursing the stupid crutches and all, I decided to permanently move back to the States to get a Master's in Gastronomy.

 

But first, I had to go to CR for my graduation and to move.  In 8 days, my mom, grandma, tons of friends, and I packed up my huge amount of accumulated stuff, sold most of it, and shipped the rest home with Fedex, which for the record sucks. I had some teary goodbyes, lots of heart-to-hearts, and tons of running around to do in those eight days. And my friends had a wonderful farewell party for me.

 

Graduation!

My Farewell Party

I've been on a lovely vacation since July.  I can't complain… lots of goodies have been prepared in my parents' kitchen, I've spent precious time with family, I've discovered the beauty of cooking from the farmer's market, eating locally and seasonally.   And I'm not going to lie:  I've spent a LOT of time in PJs.  Don't judge me.  

 

There's nothing like spending quality time with family 

Or my kittay... I've taken 357 photos of Miz Newt LongJohn Bacon Squeegie BIN Nomori

Farmer's Market Produce

I've learned so much with you, 2011.  I have learned to be single and enjoy it, I've learned to love myself, and I've learned not to settle for less.  Don't avoid something you want because you're scared to fail.  2012: I'm coming at you full charge.

 

I ate yummy food.  Here, in NYC.

Goodbye, I have loved you.

Sarah

Goodbye!

Dear 2012,

 

The time has come to be a "grownup."  I know, I dread it too.  It means I have to get a job, have student loans, and pay my health insurance, and pay for the US standard of life.  It means I have to make big girl decisions and maybe not eat brownies for breakfast, lunch, and dinner.  

 

Gluten free brownies

Yeah, it also means I feel old when college football is on TV and I'm now way older than these kiddos.  And my classmates from high school are getting married and having kids.   

 

Although I'm feeling bittersweet/nervous/scaredaton about this transition, I know it will be amazing.  Although I'll miss my darling Miz Newt LongJohn Bacon Squeegie BIN Nomori, Boston (complete with roommates and all) is going to blow my socks off.   I'm so excited about studying what fascinates me, living in a cool city, and taking a dive into American adulthood.  The opportunities are endless (I hope).  

 

I will miss my lovely family

I've made some goals (not resolutions!) for you and me.  Take a look:

 

Bake a different kind of "artisan' bread each month.  

 

Make/ give/ buy a meal for a person in need.

 

Find a job.  I know, fun.

 

Establish a great life for myself in this new, exciting chapter.  

 

Manage my money "better."

 

Continue the cheese project.  

 

Make: macarons, amazing pizza, gelato, sourdough bread, yogurt, poached eggs, tempered chocolate, croissants and/or danishes, tortillas, more DIY foods.

 

Eat cookies.  Have fun.  Stay relaxed.

 

Yeah Boston, I'm talkin' to you.

 

I'm excited for what's to come!  

 

Hello I have great expectations,

Sarah

 

Hello!
 

 

P.S.  My favorite recipes from this year have been:

 

Savory

 

Butternut Squash Tofu with Brown Butter and Pecans 

Couscous with Artichoke Hearts and Walnuts 

Spinach Tagliatelle with Mushroom Ragout 

Gnocchi Salad with Roasted Red Peppers, Artichoke Hearts, Sun-dried Tomatoes, and Tomato Vinaigrette  

Spinach and Tofu Paneer  

Vegetarian Tortilla Soup  

Broccoli and Tofu with Garlic Sauce  

Blue Hubbard Squash and Treviso Risotto with Asiago 

Mushrooms and Tofu en Papillote  

Sweet Potato Biscuits  

Stuffed Portobello Mushrooms 

Red Pear Risotto with Bleu Cheese and Walnuts 

 

Sweet

 

Peanut Butter Oatmeal Sandwich Cookies  

Snickerdoodles  

Apple Walnut Pancakes  

Cookies and Cream Brownies (the best!) 

Cherry Yogurt Popsicles 

Brown Butter Plum Cobbler-Crumble 

Pumpkin Scones with Maple Glaze 

Vanilla Pecan Granola 

My Favorite Chocolate Chip Cookies  

Pumpkin Chocolate Chip Pancakes 

Cranberry-Pear Compote  

Homemade Marzipan  

Cranberry Pistachio White Chocolate Biscotti (the best!) 

Speculaas Cookies  

Simple Blackberry and Apple Cobbler  

Whole Wheat Oatmeal Loaf  

Rustic Country Loaf  

 

Change is the only constant.  Hanging on is the only sin.

                                                               -Denise McCluggage

 

Happy New Year!  Cheers :)

 

On Dining Well (Butternut Squash Tofu with Browned Butter and Pecans)

"One cannot think well, love well, sleep well, if one has not dined well."-- Virginia Woolf

 

Dine well we did.  Three hours of kitchen dance, pivoting, avoiding, spilling, picking up, moving around, juggling platters, taking bites, shoving into the oven, banging plates, sharing tasks.  

 

The Cava was poured into chilled glasses, the golden-crusted Brie removed from the warmth of the oven, popovers poked for steam to release, and the first course was ready.  The cheese was at the mercy of our implements of destruction, layered beneath zesty cranberry.  Then came the roasted beet and pear salad with beet greens and a balsamic-honey glaze, which surprised us all.  Dark pink juice tinged the feta, and the flavors burst in our mouths.  Roasted sweet potato cubes were speared with skewers and dipped into refreshingly spicy cilantro-lime-jalapeño dip.  

 

Our stomachs could hold no more, yet the gluttony had just begun.  The French onion soup was thick, topped with crusty baguette and Jarlsberg and thrust under a flaming hot broiler.  We made our best efforts at finishing, but of course there was room for dessert: a creamy rice pudding with vanilla bean, served with orange almond tuile lace cookies that were chewy and left a floral aroma.  

 

Plates were stacked high from the five courses, silverware gathered and soaked.  The fire was roaring as a gusty wind blew down the chimney, we collapsed with full bellies, almost unable to move.  Dine well we did.  

Butternut squash tofu with browned butter and pecans

p&q original

This recipe was inspired by a lovely fresh stuffed ravioli dish I had with butternut squash, brown butter, and walnuts at Biaggi's.  It tastes just like it-- only without the pasta!

Serves 4 (main) to 6 (side)

 

4 tbsp butter

¼ cup shredded Parmesan cheese

1 tbsp olive oil

2 cloves garlic, minced

16 oz block firm or extra firm organic tofu, patted dry and diced

2 small butternut squashes, roasted, peeled, seeded, and diced*

1 ½ tsp chopped fresh rosemary

½ cup pecans, coarsely chopped

Salt to taste

 

In a small heavy saucepan, heat the butter over medium heat.  Let it keep cooking without stirring even after it has melted completely.  Swirl the pan occasionally and let it reach a deep brown color.  It will be pretty uniformly dark and nutty-smelling when finished.  Remove from heat and let cool slightly, then add the parmesan and mix in (it will be a bit lumpy).

 

In a large (preferably nonstick) skillet, heat the olive oil over medium heat.  Add the garlic and sauté, stirring occasionally, for one minute.  Add the diced tofu and cook about 5 minutes, or until heated through.  Add the diced roasted butternut squash and cook until heated through, another 2-3 minutes, stirring occasionally.  Mix in the rosemary and pecans and let the flavors incorporate, another 2-3 minutes.  Remove from heat and add the browned butter sauce, mixing thoroughly.  Add salt to taste and serve hot with rice or another grain.  

 

*I usually roast my squash anywhere between 350F and 400F for 40 minutes to 1 hour, until fork-tender.  You can leave it whole before baking, and scoop the seeds out after, or you can cut it open lengthwise before baking and scoop seeds out then.  

 

Merry Christmas! (Pecan Linzer Cookies with Raspberry Filling)

Thank you, my lovely readers.  For being such great... readers!  I do wish you a holiday season full of blessings, good health, and good company.  

Without further adeiu, I present you the Pecan Linzer Cookie with Raspberry Filling. We'll let the pictures do the talking.  See you next week!

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Pecan linzer cookies with raspberry filling 

Adapted from Martha Stewart Cookies via Smells Like Home

Makes 18-20 two-inch sandwich cookies 

 

2 cups unbleached all-purpose flour, plus extra for dusting

½ tsp baking powder

¾ cup pecan halves, toasted

2 tbsp confectioners' sugar, plus extra for garnishing

⅛ tsp kosher salt

⅛ tsp ground cinnamon

1 stick cold unsalted butter, cut into small pieces

¼ cup sugar

1 tsp pure vanilla extract

1 large egg

½ cup seedless raspberry jam

  

Whisk together flour and baking powder in a small bowl and set aside.  In the bowl of your food processor, grind pecans, confectioners' sugar, salt, and cinnamon until fine but not wet.  Transfer to the bowl of your stand or hand mixer fitted with paddle attachment.  Add the butter pieces and sugar and beat on medium speed until fully incorporated, light, and fluffy.    Mix in vanilla and egg, scraping down sides of bowl as necessary.  With mixer on low, add flour mixture and mix just until combined.  Divide dough in half, shape into disks, wrap each in plastic and refrigerate until firm, about 1 hour or more.  

 

Preheat oven to 375F with rack in the center.  Line baking sheets with parchment or silicone baking mats.  Working with one disk at a time, roll out dough on a lightly floured work surface to ⅛-¼-inch thick.  Cut dough out with 2-inch fluted cutter.  Cut out the centers of half of the cookies with a ½-inch cutter (I used my apple corer- worked great!).  Re-roll scraps.  Chill cookies on baking sheets for 5 minutes before baking for 9-11 minutes, until pale golden and crispy around the edges.  Let cool a few minutes on baking sheets before transferring to wire racks to cool.  

 

In the meantime, heat raspberry jam in a small heavy saucepan over medium heat until reduced and thickened, about 7 minutes.  Let cool slightly before using, but don't let cool too much because it firms up.  If needed, reheat gently.  

 

Sprinkle baked cookies with confectioners' sugar (both bottom and top parts).  Spread a small dollop of jam onto uncut (bottom) parts; top with cut cookies (tops) and press gently to adhere.  

 

8.

The Unofficial Official Cookie Week (Swiss Butter Cookies with Chocolate and Almonds)

 

I have four words for you today.

 

That's six words, silly

 

I.

Am.

So. 

Full.

 

And because I love you, I'm going to add an extra few:

 

I.

Don't.

Want.

To.

See.

Another. 

Cookie.

For.

A.

Year.

 

Cookie monster needs a break.  If you haven't noticed, there have been quite a lot of cookies 'round this joint.  I've deemed this week "The Unofficial Official Cookie Week."  Because, you all know I love cookies.  And baking.  And any excuse to eat them.  But… I still need a break.  More cookies coming soon ;)

 

 

Swiss butter sandwich cookies with chocolate and almonds

Adapted from Bon Appétit

Makes 28-30 sandwich cookies

 

Cookies:

¼ cup slivered almonds

1 cup sugar, divided

2 sticks unsalted butter, room temperature

1 large egg yolk (use free range local eggs)

1 ½ tsp pure vanilla extract

¼ tsp kosher salt

1 ½ cups unbleached all-purpose flour

 

Filling (ganache):

½ cup heavy cream

3 oz bitter or semisweet chocolate, chopped

 

Garnish:

9 oz bitter or semisweet chocolate, chopped

1 ¼ cups slivered almonds (about 5 oz), toasted 

 

To make the cookies: Place slivered almonds in food processor along with ¼ cup of the sugar and grind until the almonds are fine.  With your electric/ stand mixer, beat butter with remaining ¾ cup of sugar until fluffy and lighter in color, scraping down the bowl as needed. Beat in yolk, vanilla, and salt.  Add the ground almond mixture and flour and mix on low until just incorporated, moist, and uniform.  Transfer dough to a clean lightly floured work surface and gather the dough into a ball.  Roll the dough into a uniform log about 12 inches long and 2 inches in diameter (I rolled mine 15 x 1.5 inches, but might make them a tad bigger next time).  Carefully wrap in plastic and transfer to the refrigerator; chill at least 1 hour.  

 

Remove dough from refrigerator and slice into ⅛- ¼-inch thick disks.  Place on baking sheets lined with parchment or silicone mats, spacing an inch or so apart.  Chill cookies on sheets while you preheat the oven to 325F with rack in the center.  (I prefer to bake one cookie sheet at a time so the cookies bake more evenly; if you'd like, place racks in top and bottom thirds of oven and rotate the cookie sheets halfway through baking).  Bake cookies for 12-13 minutes, or until the cookies begin to color and are crispy around the edges.  Cool cookies on sheets for 5 minutes before transferring to wire racks to cool completely.  Repeat with remaining dough.  

 

To make the filling:   Heat cream in a small saucepan over medium heat until simmering.  Whisk in chocolate until melted.  Set aside and let cool about 2 hours, until thick but still spreadable.  (I cheated because I didn't have time and put the ganache in the freezer for 15 minutes, stirring occasionally and it was fine… the ganache will not thicken very much even at room temp).  Spoon a little ganache onto the bottom side of a cookie, leaving a small border.  Place a second cookie of the same size on top, pressing to adhere.  

 

To make the garnish: Stir chopped chocolate in top of double boiler over simmering water until smooth and completely melted.  Place the almonds in a bowl.  Dip the end of a sandwich cookie in chocolate, and then roll in almonds.  Transfer to a sheet of foil.  Repeat with the remaining cookies.  

 

Speculaas Cookies!

 

If you've never tasted a Speculaas cookie, the most commonly known of which are the Delta Airlines' Biscoff cookies that come in a sweet red package, you might not understand what the fuss is all about.  

 

But… let me tell you!  While these gems look all simple (maybe even humble), and while you might not like crispy cookies (I don't usually, either), and although they aren't really lookers… 

 

They're buttery.  The crisp crunch when you bite into one (or six) is gratifying.  The spices and dark brown sugar bring the cookie to another level.  Although I'm no supporter of Delta Airlines (bad experience, don't ask), I must say, Biscoff cookies have earned a good reputation for a reason.  

 

Baked authors and bakers, Matt and Lewis, say these cookies are the closest they have found to Biscoff cookies, and I would have to agree; they taste just like the Dutch Windmill (Speculoos) cookies we always get when we go to Aruba.  Granted, I didn't have a windmill/ rectangular/ oblong cookie cutter, but we made do ;)

 

 

Speculaas cookies

Adapted from Baked Explorations: Classic American Desserts Reinvented (Matt Lewis, Renato Poliafito)

Makes about 2 dozen cookies

 

1 ¾ cups unbleached all-purpose flour

1 cup firmly packed dark brown sugar

½ tsp baking soda

1 ½ TBSP ground cinnamon

½ tsp ground cloves (I didn't use them)

½ tsp ground ginger

½ tsp salt

10 TBSP (1 stick + 2 TBSP) butter, cool but not cold, diced

1 egg, beaten

1 tsp freshly grated orange zest

Coarse sugar (I used demerara)

 

In a large bowl or the bowl of your stand mixer, whisk together the flour, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.  Add the butter pieces and cut in with the paddle attachment, a large fork, or pastry cutter.  The mixture should look like coarse sand when you're done.  Add the egg and orange zest and mix again to create a uniform dough.  

 

Knead the dough on a clean work surface to form a ball.  The dough will be slightly sticky and break apart easily.  Cover in plastic wrap and let chill at least 1 hour.

 

Preheat oven to 350F with rack in the center.  Line two baking sheets with parchment or silicone baking mats.  Unwrap and divide chilled dough in half.  Place one half on a well-floured work surface and rewrap and return the other to the fridge.  

 

Roll dough to ¼-inch thickness.  The dough is a bit tricky/ sticky, so make sure rolling pin and work surface are well-floured at all times.  You may have to re-roll dough a few times, and make sure it's cold.  Use any cookie cutter to make the cookies (rectangular is most traditional), and transfer them to prepared baking sheets, leaving about 1 inch of space around them.  Repeat this process with the second ball of dough.  I like to refrigerate the cookies on the baking sheet after they've been rolled out and cut.  

 

Sprinkle tops of cookies with coarse sugar and bake 15 minutes, until crisp around the edges and dark brown.  Remove from oven and let cool on baking sheets a few minutes before transferring to a wire rack to cool completely.  The cookies will crisp up  when cooled.  

 

Things That are the Best (Cranberry. Pistachio. White Chocolate. Biscotti)

Lists... don't you love 'em? 

 

1.  Coffee table books.  They're both beautiful and functional!

2.  Stamped necklaces.  

3.  Seriously amazing kitchens.  

4.  Anything and everything Anthropologie. 

5.  Lovely old skeleton keys.   

6.  Hugs.

7.  Giveaways.  I'm addicted to them! 

8.  Diptic and triptic art.  

9.  Homemade fudge.  

10.  Sweet stripy straws.  

11.  Cool spoons, man!  

12.  Christmas cookies.  It's kinda a love-hate relationship.  But mostly love.

13.  Unseasonably warm weather.

14.  Pretty boots.

15.  Pinterest.  Aarghhhh!

16.  Friday morning yoga.  My muscles love it!

17.  Cake buntings. 

18.  Dreaming in Spanish!

19.  Lovely people I have met along the way. 

20.  This tea bag wreath.  

21.  Cafés.  

22.  My Microplane zester.  

23.  Eataly.  

24.  Instagram and my iPhone.

25.  Blowing bubbles!

26.  Apple keyboard magnets.  

27.  NPR.  

28.  THESE biscotti.  Oh wow, they are the best (and I'm not the only one who thinks so)!  

 

 

Cranberry pistachio white chocolate biscotti

Inspired by Bon Appétit

Unlike your typical too-hard biscotti that lack flavor, these are bite-worthy, with a little crunch and a ton of flavor!

Makes about 20

 

2 ¼ cups unbleached all-purpose flour

1 ½ tsp baking powder

¾ tsp salt (I used ½ tsp because I used salted butter and salted pistachios)

6 tbsp unsalted butter, room temp

¾ cup white sugar

2 large eggs (use free-range local)

Zest from 1 lemon

1 ½ tsp pure vanilla extract

Pinch of ground nutmeg

¾ cup sweetened dried cranberries

¾ cup shelled pistachios (I used salted and it was fine; use unsalted if you like), chopped

½ cup white chocolate chips, plus more to taste/ drizzle

 

Preheat oven to 325F with rack in the center.  Line two baking sheets with parchment or silicone baking mats.  

 

Sift the flour, baking powder, and salt into a medium mixing bowl.  Give the mix a little stir with a whisk.  Using stand or hand mixer, beat butter and sugar with the paddle attachment until well blended and lighter in color.  Mix in eggs one at a time.  Then add lemon zest, vanilla, and nutmeg.  Incorporate flour mixture just until blended.  Stir in cranberries, pistachios, and white chocolate.  

 

Gather dough and place on clean floured work surface.  Roll the dough into a log about 3 inches wide and as long as your baking sheet (half sheet- about 18 inches or so).  Carefully transfer the log to prepared baking sheet.  Bake until almost firm but still pale, 26-28 minutes.  Cool on baking sheet for 10 minutes (don't turn off oven).  Using a sharp knife (serrated or chef's), cut the log into roughly ½-inch thick pieces on the diagonal.  Place slices, first-cut side down onto second prepared baking sheet (they don't need a lot of space in between).  Bake until firm and pale golden, 10-12 minutes per side (keep an eye on them; smaller biscotti may bake quicker).  Cool until firm on the baking sheet.  I had to leave them in turned off oven for a few extra minutes.  

 

If you want, you can drizzle them with another ½ cup melted white chocolate as I did...

 

A Christmastime Rhyme (Chocolate Brownie Cookies)

 

The stockings were hung by the fire with care.

In hopes that cookies would soon be there.

Chocolate and peppermints, doodles and creams,

These were the things that filled our dreams.

 

There's no snow on the ground! Santa proclaimed,

As his merry eight reindeer for the roof they aimed.

I hope there are lots of cookies, for we are hungry as heck, 

Shouted Rudolph as they landed on the snowless deck.

 

But inside the kitchen, powdered sugar fluttered through the air

As the oven let out a mighty eclair.

Could it be pie, could it be cake?  

Make sure it has no GMOs, or it could be fake!

 

Sarah's tummy rumbled as she downed her seventh cookie,

Good thing Santa's coming with company,  for he's no rookie!

 

Cookie cook cooker, all chocolatey and sweet

The warm glow spread from Santa's head to his feet.

A tall glass of Jersey cow milk Santa bade,

Would go very nicely with chocolate that is fair trade!

 

Enough, snapped the cookie!

I'm sweet, therefore I am!

Fine, snapped back Santa  

Thinking it was a scam.

 

He sprang to his sleigh,

And let out a sigh.

Those cookies were great,

And now it's goodbye.

Brownie cookies (AKA chocolate crinkles)

Naturally gluten-free!

Adapted from A Little Bit Crunchy, A Little Bit Rock and Roll (via Recipe Lion)

Makes 18-20 cookies

 

1 ½ cups chocolate chips, divided

3 large egg whites (from local, pastured hens)

2 ½ cups powdered sugar, divided

½ cup natural (unsweetened) cocoa powder

1 tbsp cornstarch (or try another starch like arrowroot)

¼ tsp sea salt

 

Preheat oven to 350F with rack in the center.  Line two baking sheets with silicone mats or parchment.

 

Melt 1 cup of the chocolate chips in the microwave or in a double boiler (to make one, place a heatproof bowl over a pot of simmering water.  Add chocolate chips and stir almost constantly until smooth and melted).  When completely melted, remove from heat and let cool slightly at room temperature until needed.  If the chocolate firms up too much, put back in microwave/ steamy pot.  

 

Using a stand/ electric mixer, beat the egg whites in a very clean bowl (glass or metal only), until soft peaks form.  Add 1 cup powdered sugar gradually with mixer on low.  Scrape down sides as needed with a spatula and mix until well blended.

 

In a small mixing bowl, whisk together the cocoa powder, 1 cup powdered sugar, cornstarch, and sea salt.  Add this mixture gradually to the egg white mixture with mixer on low.  Then add in the melted chocolate, scraping down the sides of the bowl as necessary.  Finally, add the remaining ½ cup chocolate chips to the mixture.  Beat well until everything is fully incorporated.  The dough will be pretty tough/ thick.  

 

Place remaining ½ cup powdered sugar in a bowl.  Using a cookie scoop, scoop balls of dough and roll them in the powdered sugar.  Place about 2 inches apart on baking sheets.  

 

Bake in preheated oven for 13-15 minutes, until firm and not too gooey.  Cool on baking sheets 10 minutes before transferring to wire rack to cool completely.  

 

A tender goodbye (Cinnamon Sugar Palmiers with Pecans)

Mr. Peach was kind of like a Cinderella story, if you can call it that.  

 

Peach (left) and Dev (right), their last winter together (Aussie and Gillie far left)

 

He and I met at Spring Meadow Farm when I was a tender eleven years old and just starting to be horse-crazy.  It was back in the day when I drew endless pictures of saddles, grooming equipment, barns, and anything equine.  

 

Chug was the guy I took lessons on.  He was blonde, fat, and easy going, albeit a little slow.  Peach was his opposite in many ways; he was sleek and dark, self-righteous, and had a bit of a temper.  But underneath the shield of biting, trampling, and general irritability, Mr. Peach had a heart of gold.  

 

In the dog and pony show world, horses sometimes receive pretty poor treatment.  Lesson horses are pushed to the max with incompetent or demanding riders (and trainers), some are beaten, while others are neglected.  Mr. Peach told a thousand stories with his eyes, and although we don't know the exact details of his past, we're sure it wasn't pretty.  But when he was gifted to my sister for her 14th birthday eleven plus years ago, he started a new life.  

 

He went from city to country life in a matter of years, so to say.  He went from damp stalls and muddy paddocks to lush green acreage with a beautiful view of the lake.  He was able to put behind the lessons in exchange for luxury, to a peaceful world where he could live in harmony with Dev (whom he bossed around and played with), and Gillie, my dad's stinky fat pony.  

 

Frida on Peach, last summer
 

As the years went by he continued to shed his shield of anger and general grouchiness.  Although we know he was in pretty much constant pain due to various physical problems and abuse (as well as old age), he was stoic, strong, and courageous.  He rarely complained, and when he did… well, my sister and dad were by his side in an instant.  

 

Mr. Peach was to Em as Dev was to me in the difficult teenage years.  We found solace and comfort in their gentle ways.  We spent hours grooming them, cooking up bran mashes for their brunch, taking them for walks in the woods, and being in general "horse obsessed."  The bond we had with our equine friends was reciprocated.  They gave us the best friendship a girl could ask for.  

 

Yesterday morning we were devastated by our loss of Mr. Peach.  He had put on a good face for many years, and it was his time to join Dev in heaven.  I'm sure they're happy to see each other now.  

 

 

Cinnamon sugar palmiers with pecans

Inspired by Simply Recipes

Makes about 18 cookies

Note: these are fantastic, and fantastically simple.  They are great for teatime and entertaining alike.  

 

½ cup sugar, plus more for sprinkling

½ tsp ground cinnamon

1 sheet puff pastry, thawed

⅓ cup pecans or walnuts, finely chopped

 

Sprinkle ¼ cup of sugar onto a clean work surface.  Combine the other ¼ cup of sugar with the cinnamon in a small bowl and set aside.  

 

Roll the puff pastry out to about 10 by 12-inches on top of the sugar.  Sprinkle the top with the cinnamon-sugar mixture, followed by the chopped pecans.  Roll up the left vertical side towards the middle, followed by the right side of the dough.  The two should meet in the middle and touch.  Press the two rolls together so they stick a little better.  Let the dough chill in the refrigerator at least 30 minutes.

 

Preheat the oven to 400F with rack in the center.  Prepare baking sheets with silicone baking mats or parchment paper.  Cut the log into slices by starting at one end and cutting ½-inch slices.  Pinch and press sides together so that the palmiers don't unroll while baking.  Sprinkle sugar onto each side.  Place onto prepared baking sheets, 12 per sheet with room in between (they will get a lot bigger!).  Bake about 10-15 minutes, or until sugar has caramelized and cookies are golden.  Cool on baking sheets 10 more minutes.