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Twelve Days of Cookies: Pignoli & Chocolate Logs
2007-12-20 12:46:00
Day 9 & 10 of 12...mandato dal cielo/heaven sent Pignoli Cookies This recipe is from a while back?.2002. Sara Moulton was on Good Morning America and made one of my favorite cookies. I always remember gunning for the plate of Italian cookies at family gatherings, determined to get my chubby fingers on the Pignoli cookies. Oddly enough, with all the baking I do, I have never made them! Then, mom called and told me she was making a batch. I thought I would make then as well.Pignoli Cookiescourtesy of GMAMakes about 3 1/2 dozen cookies2 (8-oz) cans almond paste (not marzipan), coarsely crumbled1 ½ cups confectioners sugar½ teaspoon salt2 large egg whites2 Tablespoons honey1 cup pine nuts (pignoli)Preheat oven to 350 degrees F. Pulse almond paste in a food processor until broken up into small bits, then add confectioners sugar and salt and continue to pulse until finely ground, about 1 minute. Beat together almond mixture, egg whites, and honey in electric mixer at medium-high speed ...
More About: Chocolate , Days , Logs , Twelve

Twelve Days of Cookies: Peanut Butter Cookies
2007-12-19 12:14:00
On the eighth day of Christmas I cooked a batch for me...yummy peanut butter cookies.... No, not really. I actually run from peanut butter cookies - never been a fan. But, I have found that those who enjoy peanut butter cookies so do with gusto. So....I bring you a batch from one of my favorite cookbooks - the Magnolia Bakery Cookbook. The recipes in the book are wonderful. That is...those that I don't screw up royally.Case in point... These were Magnolia Bakery Butter scotch Cream Cheese Brownies.....Or, that was the plan. Yeah - um....that's not what transpired. Burnt to high heaven. And, as if this wasn't enough, I dropped the coffee cake I made in the same evening. So, the faculty breakfast are going to have to have cookies only from this chickie. I don't know what the deal is with me, but I better snap out of it!Well, these didn't get dropped. Here you go...Peanut Butter Cookies .....Peanut Butter CookiesCourtesy of the Magnolia Bakery Cookbook1 ¼ all-purpose flour ¼ tsp. b...
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Twelve Days of Cookies: Koulourakia
2007-12-18 12:19:00
relazioni internazionali/international relations Day No. 7 - Wow, time is flying! Today's cookie? Koulourakia.I got this Greek recipe from one of my favorite lil' cookbooks, The Little Guides: Cookie s . Having made these on several occasions, ???????????, pronounced koo-loo-RAHK-yah, is a wonderful after-dinner cookie to eat along side a hot cup of coffee, Greek or otherwise. Now, this recipe is just one of many. When I google'd Koulourakia, several recipes popped up and they all had slight differences. For the time being, I stuck by the one that has proven itself to me.Koulourakia¾ cup butter, softened¾ cup sugar2 tsp. baking powder1 tsp. aniseed1 tsp. finely shredded lemon peel2 eggs2 tbsp. milk3 cups all-purpose flour1 egg, lightly beaten1 tsp. milk3 Tbsp. sesame seeds (optional) In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, aniseed, and lemon peel; beat until combined. Beat in the 2 eggs and...
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Twelve Days of Cookies: (Donating) Sugar Cookies
2007-12-17 12:10:00
adornare/decorateWe did it! The Drop In & Decorate party went off famously! Wait! What did you ask? What is Drop In & Decorate? Oh my... you haven't heard. Well, the brilliant Lydia (The Perfect Pantry) began the concept and according to the website -Drop In & Decorate SM Cookie s for Donation is a simple concept: bake some cookies, invite friends or family (or neighbors, or co-workers) to drop by and help decorate, then donate your cookies to a local food pantry, emergency shelter, senior center, lunch program, or other community agency serving neighbors in need. Drop In & Decorate SM Cookies for Donation is also the theme for this month's Monthly Mingle, hosted my Meeta!First, the invites went out (to some new(ish) teachers at work). Second, I bought the "stuff".Then, the cookies were rolled, cut and cooked. Because of time and money, I used the slice and bake cookies, not a "from scratch" batch. But, the recipe given on the website is at the bottom of this post.T...
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Fig Galette
2007-12-16 12:35:00
I know I slowed down with blogging by pausing on the weekends, but since I have been sitting on the couch most of my recent days with my foot elevated and resting on ice, ODing on the Food Network (so many recipes to try, so little ability to stand for an extended period of time) I naturally made my way catching up on some postings and going through my favorite blogs. fico/figFigs are wonderful, fresh or dried. They are low in fat and sodium, and are cholesterol-free. Figs do have a high fiber content, more per serving than any other common dried or fresh fruit.This month's HOM calls for heart healthy fast food. Ask and you shall receive! This dessert is not only quick, but it can satisfy any sweet tooth. I originally saw this recipe on Oprah.com and instantly knew it was something I wanted to try. Not only do I love rustic galettes, but I have recently become infatuated with fresh figs. The two together? What could be better! The recipe on Oprah.com has a dough recipe that include...

WHB - Chickpeas & Escarole
2007-12-15 14:13:00
cece/chickpeaWe interrupt Mele Cotte's Twelve Days of Cookies for a WHB entry. It's the weekend, so I figured this is a good time to get in an event posting, especially since I haven't WHB'd in so long! This quick dish is has prompted me to get to cooking again. I have mentioned before that I haven't cooked like I used to since beginning my new job. I contribute a lot of my weight gain to my no-cooking, eat crap stress marathon I have been running. Getting back to cooking is really important now since I am out of commission with my foot bones being chipped. And, there is an even greater chance of "spreaditis" happening - my booty becoming large enough to hang a "wide load" sign on it. (However, I do see the signs - join a gym on Sunday, workout Monday, break two bones in the foot Tuesday....working out and I are just not a match made in heaven!)Chickpeas & Escarole was a favorite of mine growing up. Whenever I returned home to visit, it was the one dish I requested that ...

Twelve Days of Cookies: Italian Almond Bars
2007-12-14 15:00:00
mandorla/almondMy mom has been making these cookies for as long as I can remember. The recipe was passed down to her by my Aunty Glo (Gloria) in this letter, a document I keep in near.Mom refers to them as Almond Biscotti. I always thought of them as a cookie/bars, even though they were sliced like biscotti. The recipe does not include the "twice bake" step as part of the directions in the letter. But, telling my mom about how pleased I was when I made them last week, she asked if I had put them back in the oven after slicing the logs. Nope! Not me! I guess this would explain the difference in our textures.Her Almond Biscotti texture is hard. My Italian Almond Bars are soft. Either way, they taste fabulous and are perfect with coffee!I thought these cookies would be perfect for Susan's Eat Christmas Cookies Event, as well. They are just as tasty (if not better) than the Pfeffernüsse I make every year.Italian Almond Bars2 eggs2 cups of sugar (I used 1 ½ cups)3 cups flour¼ cup water½...
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Twelve Days of Cookies: Pfeffernüsse
2007-12-13 13:27:00
peperone/pepperI had never heard of Pfeffernüsse before a girlfriend of mine asked me to make them for her one Christmas . She loves these cookies and only eats them during the holiday season. And now, when I think Christmas, I think Pfeffernüsse and vice versa. Therefore, I thought these cookies would be perfect for Susan's Eat Christmas Cookie s Event. Check here for details. (Oh - and if you haven't heard - Food Blogga has been nominated for Best New Food Blog and for Best Food Post at this year's Well Fed Network Food Blog Awards. Woohoo!)What are Pfeffernüsse? The cookies with the fun name to say are traditionally known as Central European Christmas cookies. Actually, the word Pfeffernüsse is German for peppernuts. Favorful with honey and spices ? the great thing about these babies are they will keep a couple of weeks at room temperature (stored in an airtight container of course).You?ll see cocoa included to this recipe I have used for 10 years. You can?t taste the cocoa sinc...
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Twelve Days of Cookies: Peanut Butter Cups
2007-12-12 19:46:00
burro di arachidi/peanut butterOkay, so they are not cookies - per say. But, with a candy mold, some peanut butter Byrnes & Kieffer Redi Center, and chocolate....you can create some mouth watering peanut butter cups that even Reese's would have to give props!Making candy is easier (sometimes) that it looks. I simply painted the mold with chocolate, chilled to harden, added the peanut butter filling (regular peabut butter would work as well), then filled in the top with more chocolate. And voila!Its a good thing I have tasty treats in my house at the moment. You see...I am at home for a few days. Its silly really. I went to dinner last night, then headed back to school for the 6th grade orchestra concert. Walking across the parking lot, I crossed the grassy median and next thing I know - I am on the ground. Besides a few expletives that shot through my brain that I couldn't vocalize on school grounds, I thought - Seriously? Come on! You've got to be kidding me. The only admini...
More About: Peanut , Cookies , Days , Cups , Twelve

Twelve Days of Cookies - Gingerbread Man
2007-12-11 13:00:00
biscotto allo zenzero a forma di omino/gingerbread manGingerbread Song(to the tune of "The Muffin Man")Oh, do you know the Gingerbread Man,The Gingerbread Man, the Gingerbread Man?Oh, do you know the Gingerbread Man,Who ran and ran and ran? He said, "Catch me if you can, If you can, if you can."He said, "Catch me if you can,Then ran and ran and ran.I can run like the Gingerbread Man.The Gingerbread Man, the Gingerbread Man.I can run like the Gingerbread Man.Now catch me if you can. In the past, I have made gingerbread, Upside Down Pineapple Sweet Potato Cake with a gingerbread base, but never gingerbread people/cookies. I ate them growing up. In fact, I remember sneaking into the ?cookie vault? (the sunroom where my mom left her Christmas baking) and snapping the icing off the gingermen?so bad, I know! And, it used to drive me mom nuts.I thought this holiday season should be the year I attempt gingerbread people. Then, as if fate intervened, , I read about Nicole's (Baking Bites) ...
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Twelve Days of Cookies: Tarralflucci
2007-12-10 12:14:00
Before I get to the Tarralflucci...I was so excited to bake on Sunday! I had a nice Saturday, saw a stunningly beautiful Bentley Continental GT up close as it sat in my neighbor's driveway (why a car worth more than our homes is in my subdivision is topic for another day...), went on a fairly promising date Saturday night, got home at a decent hour, and then got up early Sunday morning with a plan. Little did I know I should've stayed in bed. I wanted to get an early start by making the Glazed Apple Lattice Coffee Cake I made in October, so I ran out to get yeast. All was going well until, as I was 50 feet from turning into my subdivision, I saw the blue lights. Crap! There I was, parked in front of the model homes in my subdivision, getting a citation for failing to stop at a stop sign Man! I was heated. I know I was wrong - really - I do. But, it was 7:30AM on a Sunday morning - and the cop decided to pull me over. Forget about the people who park on the street and aren't supp...
More About: Events , Cookies , Days , Twelve , Cookie

Nutty Brussels Sprouts
2007-12-07 12:53:00
Cavolini di Bruxelles con le Mandorale/Brussels Sprouts with AlmondsI mentioned in an earlier post that I was loving the William Sonoma Thanksgiving Cookbook I thumbed through at my sisters over the holiday. Well, I wrote down the recipe for the nut tart, and thought I wrote down the recipe for a Brussel Sprout dish included in the book. I got home, got ready to make the sprouts, read the recipe and saw the following:2 ½ pounds of Brussel Sprouts 6Tbsp. Butter Huh? That's it? What the? Not even a recipe name! Then my thought went to...whoa! That's a lot of butter...Definitely not a candidate for the HOM monthlies. So..I prepped the sprouts,reduced the butter to 1 Tbsp, added 1 Tbsp. of olive oil, a little salt and pepper, and sautéed the lil' guys. I covered the pan and simmered until the sprouts were tender. Once in the bowl, I added a few toasted almonds and called it a day.I was going to use this post as my WHB entry this week (hosted by Simona from Briciole), since I have sla...
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Mascarpone Cheesecake with Almond Crust
2007-12-05 12:34:00
piovuto dal cielo/heaven-sentIts time to head over to Peabody's house (virtually, of course). Why? Well, haven't you heard? She is hosting a housewarming party in the beautiful new home she and her husband just bought. And, as with any home visit, I come with food....sweets actually....Background knowledge interruption... I bought Mascarpone cheese for the first time a few weeks ago with the intent of making something delicious - although, I didn't know what. All I knew was Giada uses it all the time, as well as some fellow foodies, like Helen (Tartlette). Then, I read Helen's Butterscotch Mascarpone Cream Layer Cake. Oooh yeah....that's the one, baby! Time went on...on, on, until I wasn't in the mood to make a layer cake. So, I put the idea of the cake on the back burner and I waited.Until....Giada De Laurentiis' Mascarpone Cheesecake with Almond Crust sang to me..... Lalalalalalalalalala! The singing was so loud, I went straight to the fridge and went for the ingredients. T...

Challah Loaves
2007-12-04 12:00:00
festeggiare!/celebrate! Before I speak about the Challah loaves above...I must chat about the feeling you get being at home when you know everyone else is at work. A lovely feeling...for sure. I had an appointment yesterday and decided to take the whole day off. I am not going to lie - I liked my leisurely morning and wouldn't mind a few more! (I know...not reality!) I woke up at my regular time - 5:00AM, straighten up and went downstairs to the kitchen at around 7. By 9, I had the Challah proofing, Italian Almond Bars on the cooling rack, and the family "Aunt Ida" cookies in the oven (both are future posts). Productive morning for sure! The smells that traveled through the house really settled in the Holiday season. I wasn't really feeling the holiday cheer until yesterday - just going through the motions of putting up the decorations. But the smells, the wind blowing up outside, and the Chris Brown version of "This Christmas" on the radio sealed the deal for me. I thought this ...
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Kicked Up Brownie Bites
2007-12-03 13:49:00
immerso/dipped I forgot to post these before Thanksgiving....I made Chocolate Hazelnut Truffle Brownie s back in August that were totally sinful, but oh so good. Fast forward to November...when I was in a dipping frenzy. (Pecan Crescents, tried dipping my orange-chocolate bon bons, and the ol' standby Oreo Truffles) I made the Chocolate Hazelnut Truffle Brownies again, but the didn't look as pretty as the first time I made them...so they got dipped, too! They're tiny enough to pop in your mouth...so beware...they'll be gone before you know it. Wow - Wow - Wow....killer brownies (in the good way)http://melecotte.blogspot.com/feeds/p osts/default?alt=rss
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I am a Snapdragon!
2007-12-03 04:46:00
I saw this quiz on the Culinary Chase. I am a sucker for these things. The result?I am aSnapdragon What FlowerAre You? The description is"Mischief is your middle name, but your first is friend. You are quite the prankster that loves to make other people laugh." I don't really agree with it...especially the second sentence. Maybe in my younger days, but not now. A little too set in my ways I think.Nonetheless....it was fun to see the outcome!http://melecotte.blogspot.com/fee ds/posts/default?alt=rss
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The Art of Giving
2007-11-30 11:56:00
The Art of Giving We give of ourselves whenwe give gifts of the heart:love, kindness, joy, understanding,sympathy, tolerance, forgiveness. We give of ourselves whenwe give gifts of the mind:ideas, dreams, purposes, ideals,principles, plans, inventions, projects, poetry. We give of ourselves whenwe give gifts of the spirit:prayer, vision, beauty, aspiration,peace, faith. We give of ourselves whenwe give the gift of words:encouragement, inspiration, guidance. Emerson said it well:"Rings and jewels are not gifts,but apologies for gifts.The only true gift isa portion of thyself." From The Art Of Living By Wilferd A. Peterson Primo/FirstI was running around like a chicken without a head on the Wednesday before Thanksgiving . I was behind schedule, late getting in the car to the airport. Zip, zip - suitcase done. Snap, snap - carry on packed. Thump, thump....bags brought downstairs. Ding dong! Ding dong? Who is visiting me? Who do I know? Look through peep hole and what do I see? The mail ...

Question....
2007-11-29 02:55:00
sessione delle domande/question-and-answer sessionOkay...admittedly, I am not a fan of Fruit Cake. But my mom...who spends each and every year making sure she sets all of us up for a b-line to a 12-step journey with her drunken cakes, adores them. Here is her question to me...with which I forward to you in my cluelessness.What glaze can you put on a fruit cake that does not remain sticky. All the gelatins and glazes I know don't "dry" completely.Any suggestions, brilliant bakers?Thanks guys and gals!http://melecotte.blogspot.com/feeds/ posts/default?alt=rss
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Vegetable Tian
2007-11-27 12:15:00
cipolla!/onion! Just in time for Onion Day, hosted by Zorra! Vegetable Tian While in the hotel one morning over the Thanksgiving holiday, I was watching Barefoot Contessa. She made a Vegetable Tian that looked so, so very yummy! When I arrived home and thought about dinner/Monday lunch, I thought of the Tian.Wait! What?s a Tian you ask? I had the same question. According to Epicurious, Its name comes from the Provençal language, and it is also the word for the eartenware dish in which the casserole is baked. The recipe can include a variety of vegetables, herbs, and cheeses; this one is a delicious layering of eggplant, bell peppers, tomatoes, olives, and anchovies. "This tian is one of my favorite dishes," says Vergé. "It's so fragrant and evocative of Provence." But, back to feeding my belly?The only vegetable I had that was the same as Ina?s recipe were the onions. So, with the onions (and same cooking directions), I pinch-hit and used sweet potato, butternut squash, and Parmesa...

Daring Bakers Challenge #13: Tender Potato Bread
2007-11-26 12:34:00
Patata Bollente! Patata Bollente!/Hot Potato ! Hot Potato!Daring Baker s Challenge #13:Tender Potato Bread A big thanks to Tanna (My Kitchen in Half Cups) for this month?s challenge. Asking an Italian to make bread? Are you kidding? Sure! I roll my sleeves up at the opportunity.Like any competent cook ? read the directions first?No mixer? Huh? Wait, let me read that again. You mean I have to put some elbow grease in the recipe? Ok! I am stressed, as always?so bring it on!In our directions, Tanna wrote:Potatoes and potato water give this bread wonderful flavor and texture. The dough is very soft and moist and might feel a little scary if you?ve never handled soft dough before. But don?t worry: Leaving it on parchment or wax paper to proof and to bake makes it easy to handle.Once baked, the crumb is tender and airy, with tiny soft pieces of potato in it and a fine flecking of whole wheat. The loaves have a fabulous crisp texture on the outside and a slightly flat-topped shape. They make ...

Waiter, there is something in my....Cashew Almond Walnut Caramel Tart!
2007-11-26 00:59:00
Rincoglionita/Nuts I found a husband! Who? Oh girl?. his name is William. You may know him. He does business everywhere. William, you know?William Sonoma.Yeah, yeah ? go ahead?. Laugh. Laugh now, but William Sonoma?s Cashew Almond Walnut Caramel Tart will cause obscene noises from your mouth. I promise you, if you like nuts?eating this tart in public could prove quite embarrassing!Okay?let me go back and set the background. I was at my sister?s this weekend and she had the William Sonoma Thanksgiving Cookbook out on the counter. Naturally, I began to thumb through the pages. That?s when I saw it?the Cashew Almond Walnut Caramel Tart. I couldn?t wait to try it. So, after unloading my things at home after a lovely trip on the Red Eye (I will post about my flying peeves later), I headed to the farmers market for my produce and?..yup! Nuts!Now, it has quite a bit of brown sugar, which I can?t eat?but I did anyway! Instant sleep action - which means the tart will be a hit ? for sure!Now,...
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Spiced Pumpkin Cake
2007-11-25 17:53:00
Zucca/Pumpkin Definitely not Martha is hosting November?s Sugar High Friday, an event created by Jennifer at Domestic Goddess. I haven?t had the opportunity to participate in SHF that often, but this month?s theme, Beta Carotene Harvest, screamed my name. Gourds and roots (pumpkin, squash, sweet potato, etc.) are some of my favorite winter foods. And, even though many of us were inundated with root veggies during Thanksgiving dinner, is there really ever a consumption stopping point? I didn?t think so.I made this cake a week or so ago for my meeting, to accompany the cookie tray and apple spice cake (?the awesome one I borrowed from Rachael). It was well received. I think it was a nice balance of flavors for a breakfast slice. Now, I have included the glaze that came with the recipe, but I didn?t use it for this cake. Instead, because of time constraints, I whipped up some canned cream cheese icing (I know! I know?canned)?tried to pull a Sandra, Semi Homemade, and added vanilla. It ...
More About: Events , Cakes , Cake

Check Out My Buns!
2007-11-24 17:07:00
pane dolce/bunsNow, not those buns! Ha - this is a family show! I mean the cinnamon rolls I made with a few of my friends.All the DB Challenges in which I have participated have been so much fun. One of those challenges, the cinnamon rolls and sticky buns (hosted by Marce of Pip in the City), brought rave reviews by the office staff at my school. Clicking through the various DB blogs, I read about others across the globe who enjoyed the buns as well, and noticed many chats and posts that brought up Cinnabon? rolls (mine included). The next thing I knew, I received an email asking if I wanted to participate in a simultaneous baking session of the ooey gooey yummy Cinnabon? rolls. Heck ya!So, Lis, Marce, Helene, Sara, Kelly, Laura Rebecca, Chris and Mary ?got together? last Sunday. Bonehead Chris completely forgot to get on Yahoo IM to converse with the group as we all baked together. But, it probably was a blessing, since I was baking several breads/goodies at the same time. Between ...
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Square Whoppers
2007-11-24 16:04:00
Roba/FudgeI was asked to make a tray of goodies before I left for California. A standard staple in my trays, I almost always include fudge. (It's the easiest thing to make, for me.) Having used most of my nut stash, I came across a bag of malt crunch. Whoppers is one of my favorite candies. Then, I thought why not try to may a fudge version? So I did....Using the base from the Cashew Fudge recipe posted a little while back.Whopper Fudge14 ounces of sweetened condensed milk2 cups semisweet chocolate chips1 ounce square unsweetened chocolate, chopped2 cups cashews, chopped1 tsp. vanillaHeat the condensed milk and both chocolates in a saucepan over low heat. Stir constantly until chocolates are melted and combined with milk. Remove from heat and add the vanilla and nuts. Pour into a buttered 8X8 square pan and refrigerate to chill and harden ? about 1 ½ to 2 hours. Cut into about 64 squares.Other Posted Fudge Recipes Cashew FudgePeanut Butter FudgeEasy Schmeezie M&M Fudge3-Step Fu...
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Remembering Thanksgiving
2007-11-23 18:41:00
Hoping everyone enjoyed a wonderful day with friends and family! And, for those braves souls out to conquer the malls.... Happy Shopping! http://melecotte.blogspot.com/feeds/posts /default?alt=rss
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Happy Thanksgiving!
2007-11-22 07:15:00
I have flown to coop ... to California for Thanksgiving . I will probably blog here and there...but otherwise I will be with family. As we all over-stuff our bellies, here in the US, I hope everyone has a wonderful and safe holiday. Many blessings to you and yours. And with that being said...I will leave you with this lil' poem by Jack Prelutsky. The Turkey Shot out of the OvenThe turkey shot out of the ovenAnd rocketed into the air;It knocked every plate off the table,And partly demolished a chair. It ricocheted into a corner,And burst with a deafening boom;Then splattered all over the kitchen,Completely obscuring the room. It stuck to the walls and the windows,It totally coated the floor;There was turkey attached to the ceiling,Where there'd never been turkey before. It blanketed every appliance,It smeared every saucer and bowl;There wasn't a way I could stop it,That turkey was out of control. I scraped and I scrubbed with displeasure,And thought with chagrin as I mopped,That I...
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Acorn Squash
2007-11-21 14:00:00
fresco!/sweet!I have seen acorn squash at the farmers market for several years now. But, the creature-of-habit-self me always stuck to spaghetti or butternut squash. Well, I finally made the plunge in October with my Stuffed Acorn Squash . It was good, but feel the stuffing out-shined the squash. So, this time I decided to roast it...as is (with just a little honey).For this side dish (or for me...dinner) - Preheat oven to 400 degrees. Trim the top and bottom from a squash and discard ends. Slice the acorn squash into rings. Place the rings on a foil lined/sprayed cookie sheet. Bake for 15 minutes, remove rings from oven and brush with honey. Put back in the oven and bake for 10 minutes. Repeat glazing and baking one more time. Allow to cool for at least 5 minutes, since the honey glaze will be very hot and may burn. (not that I burned my mouth to know this or anything... ha!)I began to cut the rings, then found it easier to cut the acorn squash in half - the half again. For those o...

A Trio of Tarts to Treasure !
2007-11-20 13:56:00
partecipare ad una festa / party!I mentioned a new cookbook in a previous post. Tarts was a new surprise that was given to me and I couldn't wait to dive into. And I did just that. I made the Fine Chocolate Tart and the Citrus Tart.Let me begin by apologizing for the less than elegant presentation of the Fine Chocolate Tart. I forgot to take a picture of it before the office ladies dove in - so I snapped a shot on a plastic plate...It is a chocolate lover's dream! Very rich! Fine Chocolate Tart Dough3/4 cup flour2 tsp unsweetened cocoa2 tsp. confectioners sugarpinch of salt1 3/4 oz. cold butter, cut into pieces1 egg yolkice-cold waterLightly grease a 9-ch loose fluted tart pan (I used a rectangle tart pan).Sift the dry dough ingredients into a food processor. Add the butter and process until the mixture resembles fine bread crumbs. Transfer into a large bowl, add eggs, and just enough water to bring the dough together. Turn out onto a flour/cocoa dusted counter and roll dough to ...
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Pecan Moons and Crescents
2007-11-19 06:06:00
Noce del Messico!/Pecans! When I made the apple spice cake last week, I made these crescents as part of the cookie platter. Then, this weekend, I made them as rounds. Either way - they are very good. They are really Pecan Sandie's or Mexican Wedding Cookies, but regardless - these babies are melt in your math yummy!Pecan Moons and Crescents(from Taste of Home Baking Cookbook)Yield about 2-3 dozen1 cup (2 sticks) unsalted butter, room temperature1/2 cup sugar1 tsp. vanilla2 cups flour1 cup pecans, finely chopped Cream butter. Add sugar and until and beat until light and fluffy. Add flour, then pecans. Mix until the dough comes together.Shape rounded teaspoons into 2 1/2 inch logs (or rounds) and shape into crescents (or patties). Place at least 1-inch apart on a lined baking sheet and bake in a preheated 325 degree oven for 20-25 minutes. Allow to rest before transferring to a wire rack to cool completely. Dip in chocolate, dust with powdered sugar, or leave plain. Then, try to eat...

Sweet Potato Spread
2007-11-17 20:44:00
This month's HOM theme is heart-healthy alternatives (or additions) to holiday food. My mind swirled right to Thanksgiving. Its my favorite holiday! Some might wonder why, being Italian, Christmas isn't my favorite food eating holiday. Well, I think its because I did not become a fan of fish until I became an adult and the whole seven fish thing kind of wigged me out.Plus, Thanksgiving included all the "warm" autumn foods - turnips, sweet potatoes, etc. One of my favorite dishes I always tried to grab first was the sweet potatoes, sufficiently topped with marshmallows. Yum!! Then, when I moved down here, I became a close personal friend of sweet potato casserole. Holy Moly, that stuff is good.But, like many delicious dishes, calories and artery-clogging ingredients are often included. Now, I can't say I am ready to give up my sweet potatoes. So I compromised and made a spread, minus the marshmallows. (oh...it was difficult - I tell ya.)One might think hummus when they see the dis...
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