Cauliflower Parmesan

I tried this recipe for Cauliflower Parmesan today, and it was delicious.  I thought it would take longer, or be a little sloppier to make, but it didn't take too much time.  It looked really nice when it was done, and one small cauliflower really made a lot.

Box of treats

I sent a box of treats to NY, and they were appreciated.

The box included macaroons, the lemon thumbprints from TL, nutella biscotti, brownie bites with rolos, and the sugar cookies with rose icing.  We are getting off to a good start.  The macaroons were the ones that were a little sticky with the sweetened condensed milk, but they were a hit.

Rugelach or Kolache?

I love these kind of cookies.  I love them with nuts, apricots, poppy seeds, raspberry, you name it!

This week, I wanted to get a good recipe for one or the other.  I have made good apricot kolache in the past, but I can't find that recipe yet.  I have a really good nut bread recipe, but the look of the slices might not work for a cookie table.

I need something that tastes good, and is cookie size.  The first recipe I tried was from Gourmet Magazine, in 2004.  It is a basic rugelach with cream cheese dough.  I wasn't sure if I wanted to use a yeast dough, a sour cream dough, or a cream cheese dough.  I wasn't sure about the shape--whether to do the roll-ups or the squares that fold over, but this gives you a roll with one-inch bites.  This size sounded perfect for the cookie table.

I made the dough yesterday and chilled it overnight.  It was really easy to roll out.  I used apricot preserves, cinnamon sugar, and walnuts for the filling, and rolled them up.  Since the dough didn't have any sugar, I sprinkled sugar on top.

I took these out of the oven when they browned, and they looked incredible!  Unfortunately, I took them out too early, and they are a little soggy in the middle, but other than that, they are great!  I need to get some raisins to increase the chewiness, and the dough may need a little salt, but these are close to perfect.  I will try them again later this week, and I may have a good recipe on hand!

Sugar cookies with rose icing

I need some cookies that make a splash and look great, and I have found some!

I used Iambaker's Rose cookie tutorial and mine turned out really nice!  I followed her recipe for sugar cookies, and they were good.  The recipe made quite a few cookies, and their shape was good when they were finished.  Mine cooked in the recommended 8 minutes.

I followed her directions to make a glaze first, and I think it helped the flowers stay on.  I used her recipe for the flowers.  My piping skills need some work.  Some turned out like hers, and some needed some improvement in the appearance department, but all tasted good.

It took a lot of strength to pipe the icing.  I think I could have added a little more liquid, but I was afraid to lose the consistency completely.  I had trouble filling the piping bag without making a mess, but i have watched some tutorials on youtube with good ideas.

Also, Nancy Baggett makes a frosting that holds a rose shape using freeze dried fruit.  It makes pretty colors, and I'll bet it tastes good, too.  That is on the docket for next time.

The very best thumbprint cookies

Three Rivers Cookbooks have the best recipes.  The first one was published soon after I got married, and I've relied on these cookbooks ever since for everyday and special occasion dishes.  One of my favorites over the years is for Thumbprint Cookies from Three Rivers I.

You need:

1/2 c brown sugar
1 c butter
2 or 3 egg yolks
2 c flour
Egg whites
2 1/2 c chopped nuts
raspberry preserves

Cream together sugar, butter, and egg yolks.   Beat flour into mixture.  Form balls and dip into slightly beaten egg whites.  Roll balls into chopped nuts, place on lightly greased cookie sheet, and put a thumbprint into each.  Bake at 350 for 8 minutes.  Remove and reset thumbprint. Bake an additional 8 minutes.  Fill with preserves.  The last time, I used a mix of walnuts and toasted pecans, and they were good.  I also used buttercream frosting with salted butter.

Pecan Tea Cookies

This recipe is a good one.   I went to a cookie class in town, and this was my favorite of the bunch.

Pecan Tea Cookies

1/2 lb unsalted butter

2 t vanilla

2.5 c pecans

2 c flour

1/2 c confectioners sugar

1/2 t salt

roll out in confectioners sugar

bake at 350 for 10 minutes

Today, I was in a hurry, so I tried rolling them out in flour.  That was a bad idea.  The sugar gives them a unique, almost caramel flavor, and keeps them moist.   Here's what they look like drizzled with chocolate.

I like the chocolate, but they may need a little more.  I might try a caramel and chocolate drizzle next time.

Vegetarian for Lent

Most of our meals are meat-centric.  My husband is a meat and potatoes person, who would honestly be happy with a burger and fries three meals a day.  To get away from our emphasis on meat, a few years ago we tried "Vegan for Lent," and ate vegan for every meal.  Vegan requires a lot of cooking, so we've found that "vegetarian for Lent" is a little easier and works better for us.

This recipe from Smitten Kitchen for Mushroom Bourgignon is really good and so tasty for a cold day.  It is cold here, so this will be dinner today.  I will probably post links to many of our vegetarian dishes, because sometimes it is hard to figure out what to make when you are only eating vegetables.  What usually works for me is to think in various ethnicities, and figure out what would be good without meat.