I found this great small Valentine’s Day Cookie Stamp at Fancy Flours the other day. I really like cookie stamps, but a lot of them are really big (like 4 inches) and this one is nice and small. Perfect for these sugar cookies. They aren’t really anything special, but the raspberry glaze really does make them pretty. Easy but time consuming because you have to let things cool and harden a couple of time.
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Breakfast. They say it is the most important meal of the day. I, sadly, am never talented enough to pull off a big breakfast, and there are lots of people who need something on the table quickly. That is where this Overnight Baked Blueberry French Toast comes it. With a little planning, you can actually have this on the table in a little over half an hour. Basically, you just have to spend 10 minutes the evening before whisking the milk and eggs together and cutting bread, and in the morning, just place it in the oven (you don’t even need to preheat, though I preheated to about 200F before I put it in — my oven is from 1954; it needs to “think about things” before moving). Voila, on the table 35 minutes later.
A note: the recipe is for a full 9 x 13 inch (like the size of a brownie pan), but the picture is actually of a much smaller version (I halved the recipe). I’m single and didn’t want to be eating French Toast for three days.
Here’s a quick and easy recipe that I threw together… ok, I actually threw it together twice, because I made both a raspberry version and a lemon curd version. These two shortbread bars are actually very similar — identical until the top part, actually. I wanted to show how versatile this recipe is, and that it is super super easy to make. Start to finish in under an hour, though they do take a while to cool. I made 12 oblong bars out of each (4 x 3 cut), but you could do 4 x 4 so they are almost cookie-sized.
It’s January, so who would think that lemons are the ingredient to use, but it is Meyer Lemon season, and I made some fresh lemon curd which led to making these little cookies. Who doesn’t love that whole lemon poppy seed combination! Even the cookies themselves as quite fresh and clean tasting thanks to lemon zest, lemon juice and lemon extract. A quadruple dose of vitamin c (to keep that scurvy at bay!)
Happy Christmas one and all! Here I am celebrating in the woods of Maine, where, sadly, there is no white Christmas and it’s 52F. Still wonder and nice though. And I made this Cranberry Upside Down Cake for Christmas dessert. It’s not much of a looker, but tastes fantastic — that whole combination of sweet and tart, with a little bit of cinnamon, clove and ginger. Also a touch of whipped cream add to the mix. Anyway, enjoy the day!