Archive for the ‘Desserts’ category

Thumbprint Cookies – something with leftover jam

January 11, 2010

I wanted to make cookies as a music practice snack for me and the guys I play with.  Looked in the cupboards and drawers for chocolate chips – nope…raisins – nope.  I checked the fridge and saw that I had a lot of jam left over from making doughnuts in December.  I found this recipe and made a few adjustments.  I have loved thumbprint cookies since they were a treat while shopping with my mom in downtown Montpelier, VT when I was young.  Little cookies with blue and pink frosting from the little bakery near the Grand Union were unforgettable.

Slightly Healthier Thumbprint Cookies with Jam

3/4 cup butter or margarine, softened (but not too soft).  I used part butter, and part vegan buttery sticks
1/2 cup white sugar (I think they’d work with sucanat substituted for half the sugar)
2 egg yolks
1 teaspoon vanilla
1 3/4 cups whole wheat pastry flour
1/2 cup fruit preserves of any flavor

Preheat oven to 375 degrees.  Cream butter, sugar, egg yolks and vanilla until combined well and creamy.  Add flour and mix with mixer until blended.  Roll into 1″ balls and press down with your thumb or a small spoon.  Fill the thumbprint with about 1/2 teaspoon of preserves.  Bake for 10-12 minutes until the bottom of the cookies are golden. (I have NEVER seen a cookie bake in 8 minutes in any oven I’ve used at any point in my life, so I take the 8-10 minute guideline in recipes as 10-12 minutes.)  Cool on a wire rack.


Hello world!

December 22, 2009

Welcome to yet-another-food-blog!  I’m starting this because I almost always forget what I’ve cooked, especially when I make things up on the spot.  There are also times when I am so happy with the way an impromptu combination looks that I think maybe I should snap a photo and admire after it’s gone.  I have CRS – Can’t Remember Shit – and so, I hope this blog will be a place to collect recipes I’ve tried, recipes I’ve tweaked, and ways I’ve figured out how to make something tasty out of what’s in the fridge and pantry.  And when I CRS, I’ll come here and remember what I did.  I’ll also add some thoughts on food and cooking techniques.

So far this week, I’ve made Sufganiyot – yummy Hanukkah doughnuts – from Epicurious’s recipe.  I tried them two ways:  once with making two thinner disks and putting the jelly in the middle before frying.  They were, to quote quickly aging pop culture slang, “Aiiight,” but the jelly got too liquidy in the cooking.  My next batch was full-thickness doughnuts and I cut a slit into the cooked doughnut and then used a condiment squeeze bottle to get jelly (seedless strawberry and all-fruit black raspberry) into them.

Then, for a party, I made the scrumptious Mushroom and Nut Pate from Recipezaar.  Yu-um!  I used half almonds, half pecans for the nut portion. I also made Bea Goldman’s Vegetarian Chopped Liver from Cooking Jewish by Judy Bart Kancigor.
1 lb. green beans, cooked (I thawed frozen ones)
1/4 c. canola oil
1 large onion, chopped
1/2 c. walnuts, toasted
2 hard boiled eggs, coarsely chopped
1 t. kosher salt
Black pepper to taste.

Dry the green beans.  Cook the onions on low heat 20-30 mins – about half-carmelized.  Cool the onions.  Combine everything in a food processor and pulse until just blended.  Refrigerate for at least 2 hours, up to 3 days.

And finally, this evening, I remembered (*amazing*) that I still had some Patak’s curry paste in my fridge, so I’m cooking some chick peas and will mix with an onion, a can of diced tomatoes, and a good glop of the curry paste.  And salt.  Always salt.

UPDATE:  Not only do I have CRS, but I have a new disorder:  CWB – Cooking While Blogging.  While figuring out categories, I let some oil get too hot while getting ready to pressure-cook the rice for the chick peas.  This is a new challenge.  The timer will be my friend!