Sables

My son loves the story of the "Tortoise and the Hare." Every time I try to read a story in the Book of Virtues, he always request that story. I think it is a great story about perseverance but I also want to stress other virtues like compassion, hard work, and especially self-discipline. So, I was asking my two youngest children about how they should behave like the golden rule. My son suggested we should not use too many verbs. Yes, verbs. My daughter wanted clarification and asked, "Action words? We shouldn't be using action words?" (I think she had forgotten about the golden rule when speaking to her brother.) My son just replied, "Yes, verbs." So, try not to use too many verbs today! 

Sables
2 (8 oz) sticks of unsalted butter, softened
1/2 cup sugar
1/4 cup powdered sugar, sifted
3/4 tsp salt
2 large egg yolks
2 cups all purpose flour
1 egg
Colored sugar

Directions:

1. In a mixer, cream the butter on medium speed for about 1 minute.
2. Add the sugar, powdered sugar, and salt to the butter until blended, about 1 minute.
3. Reduce the speed and add the egg yolks. Beat the mixture until combined.
4. Slowly, add the flour a little at the time. Mix the dough until the dough appears uniformly moist and no flour can be seen. The dough should be soft and clumpy not smooth.
5. Gather the dough into a ball and divide into half.
6. Shape the dough into 9 inch long logs and wrap in plastic wrap.
7. Refrigerate the dough for at least 3 hours or overnight.
8. After the dough has chilled, preheat the oven to 325 degrees F.
9. Line a cookie sheet with parchment paper.
10. In a small bowl, whisk the egg.
11. With a pastry brush, lightly brush the beaten egg over the sides of the dough.
12. Roll the dough in the desired colored sugar to coat the eggs.
13. Slice the dough horizontally into 1/3 inch circles.
14. Bake the cookies for about 7 minutes and then rotate the cookies in the oven.
15. Bake the cookies for another 7 minutes or until the cookies are lightly golden on the sides. 
16. Allow the cookies to cool for a minute before transferring to a cookie rack.

Recipe adapted from Baking From My Home to Yours Cookbook by Dorie Greenspan.

Did you already know...........
-Sable cookies are popular in France.
-Sables are moist and crumbly cookies.
-Other names for sables are shortbread, sand tarts, or butter cookies.

PB Candy Bar Brownies

I saw recently a sign that said.........Naughty or Nice Naughty or Nice Decisions, Decisions. Well, I felt very naughty making these cookies but very nice since my husband requested them. Why naughty? Because normally I am happy with sampling my baking and then sharing but I didn't want to share these brownies. They are so good. The brownies crust is made from cookies and it contains candy bars. Now, you know why I didn't want to be nice and share.

Peanut Butter Candy Bar Brownies
1 (16 oz) package of Nutter Butter Cookies, crushed
1/2 cup butter, melted
1 (14 oz) can sweetened condensed milk
1/2 cup smooth peanut butter
1 Tbsp vanilla extract
10 Peanut Butter Cups, coarsely chopped
2 Butterfingers, coarsely chopped
1 cup semisweet mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F.
2. 
   
3. In a medium bowl, combine the crushed cookies and butter.
4. Press the cookie mixture into a bottom of a greased parchment lined 13x9 pan.
5. Bake the cookie mixture for about 6 minutes.
6. In a medium bowl, combine the condensed milk, peanut butter, and vanilla until smooth. Set aside.
7. Remove the cookie mixture from the oven. Sprinkle the peanut butter cups, the Butterfingers, and chocolate chips over the warm crust. 
8. Pore the condensed milk mixture over the cookie and chocolate mixture. 
9. Bake the brownies for about 27 minutes or until lightly browned.
10. Remove the brownies from the oven and allow to cool completely before slicing.

Recipe adapted from My recipes website.

One year ago................................I made Flour Tortillas.

Did you already know..................
-The Be A Good Cookie Spatula is made from the OXO company. 
-The OXO company donates half of all proceeds from the sale of the spatula to pediatric cancer research.
-The spatula is the most popular item on the OXO website.

Cookie Swap

This year I participated in The Great Food Blogger Cookie Swap. I recently received three dozen cookies from three different bloggers. The cookies were delicious and my children thought it was great for two reasons. One reason is it is always fun to receive mail and the second reason is the mail contained cookies.

I also made cookies for three other bloggers and mailed it to them all over the country. I decided to make one type of cookie dough but change the extract to make three other varieties. My children tried to convince me that we should keep the cookies for ourselves and not share. They also tried to convince me that some things shouldn't be shared like cookies but I could share brussel sprouts. They would have no problem sharing brussel sprouts. Don't worry I was able to send the cookies with no brussel sprouts included in anyone's package. I made sure I sealed each package myself.

Vanilla Cookie Dough
2 3/4 cups all purpose flour
3/4 tsp baking powder
1 tsp salt
2 sticks unsalted butter
1 cup sugar 
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp peppermint extract
1/2 cup chopped almonds, toasted
1/2 cup colored sugar
2 crushed candy canes
1/4 cup raspberry jam

Directions:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Beat in the butter and sugar until fluffy.
3. Add the egg and vanilla extract. 
4. Slowly add the flour mixture and beat until combined.
5. Divide the dough into half.
6. To one half of the dough, add the almond extract and mix well. Half the dough and form two logs. Set aside.
7. To the other half of the dough with no almond extract divide in half.
8. To half of the divided dough, add the peppermint extract. Form into a log. Set aside. 
9. Wrap each log in plastic wrap. Refrigerate the 4 pieces of dough for at least 1 hour.

Sugar Variety:

1. From the 1/4 section of dough that only contains the vanilla extract, form 12 balls and dip the top of each ball in the sugar. 
2. Place the cookies sugar side up on a parchment lined cookie sheet.

Peppermint Variety:

1. From the dough containing the peppermint extract, cut the log into 12 pieces of dough. 
2. Place on a parchment lined cookie sheet and sprinkle each cookie with pieces of crushed candy canes before baking.

Almond Variety:

1. The dough with the almond extract divide in half. Set half aside.
2. With half the almond dough,  cut the log into 12 pieces of dough.
3. Place on a parchment lined cookie sheet and sprinkle each cookie with a little of the toasted almonds.  

Almond and Jam Variety:

1. With the remaining almond dough, roll the dough out and cut into about three inch squares.
2. On one square, spread a little jam on top and sprinkle with some of the chopped almonds.
3. Top the jam side of each cookie with another square piece. 
4. Spread additional jam on top of the second square piece and sprinkle with some almonds.
5. Top the jam side of the two cookies with a third square piece.
6. Sprinkle the top of the cookie with additional almonds if desired.
7. Place the 3 layered cookie on a parchment lined cookie sheet.

• Bake all the cookies for about 12 minutes or until firm.    

Recipe adapted from Martha Stewart's website. 

One year ago, I made...............Spiced Cranberry Punch.

Did you already know..............
-This is the 2nd year of The Great Food Blogger Cookie Swap.
-It is open to all bloggers around the world.
-The Great Food Blogger Cookie Swap partnered with Cookies for Kids Cancer. 

Penne Aglio-olio

My oldest daughter called to tell me that she was leaving work. When I hung up the phone, my youngest daughter asked, "Who was that?" So, I said, "Some girl that says she is my oldest daughter." My youngest daughter shook her head and said very seriously, "No, no that can't be true since I'm your only daughter." I said, "Oh, I didn't know that but I'll tell your older sister when she gets home." After arriving home, my oldest daughter was surprised to find out that I don't have an older daughter per her sibling. Now, I think I was more surprised my youngest daughter disowned her older sister and not her younger brother but she probably does that at school. Can you imagine her friends shock when they tell my daughter that they saw her younger brother and she tells them she doesn't have a younger brother? It is never serious at my house. 

With the holidays approaching, I have been spending more time baking. I have recently my children if I had to cook and they said yes so I went with something quick. I tried cereal for the second day in a row but no they wanted food. I am just kidding. I really liked this meal but I liked the sausage the best. My oldest daughter has been bringing the leftovers to work for lunch.

Penne Aglio-olio
1 lb. penne pasta
3 Tbsp extra virgin olive oil
4 chicken sausage, (I used spinach and feta all natural chicken sausage.)
1 tsp chili flakes
4 cloves garlic, minced
4 cups baby spinach leaves, washed
1 cup Parmesan cheese, grated

Directions:

1. Boil the pasta according to the directions on the box in salted water. Drain when cooked to al dente.
2. Cut the chicken sausage into bite size pieces. 
3. In a large skillet, heat the olive oil over medium heat. 
4. Add the sausage to the skillet and cook the sausage for about 5 minutes.
5. Add the chili flakes and the garlic to the skillet Cook for 1 minute.
6. Add the spinach leaves and cook for another minute until the leaves have wilted.
7. Add the pasta to the skillet and mix until combined with the chicken mixture about 1 minute.
8. Serve the pasta in bowls and top with the grated cheese.

Recipe adapted from Nadia G.

One year ago...............................I made Honey Butter Pork.

Did you already know.................
-The difference between Parmesan and Parmigiano is the region the cheese derives.
-Parmesan cheese did not derive form Italy like Parmigiano.
-Parmigiano will have a seal for authenticity since the cheese is regulated.

Tomato Soup

The recent request from my son was tomato soup. He loves it. My youngest daughter prefers chicken noodle soup. So, I decided to try this soup since it contained tomatoes with additional vegetables. Since I was in a hurry that night to attend my daughter's concert, I skipped a couple of steps like puree it in the blender to get a smooth texture. I also forgot to add the heavy cream to make it creamy. I liked it just the way it came out. My son was happy. My anti-vegetable husband liked it. My youngest daughter still prefers her chicken noodle soup. Don't feel too bad for her since she has been eating clementines none stop it seems. All my children can't get enough of them. When they hug me, all I smell is clementines. I guess it is better than to smell like tomato soup or worst things. Since we have been eating a lot of cookies lately, I am trying to up the vegetables consumption and this soup is a great start.

Tomato Soup
4 Tbsp unsalted butter
3 slices of bacon, finely chopped
1 yellow onion, chopped
1 carrot, chopped
1 celery stalk, chopped
4 cloves garlic, finely chopped
5 Tbsp all purpose flour
4 cups low sodium chicken broth
1 (28 oz.) can roasted tomatoes, crushed
1 Tbsp dried parsley
1 Tbsp thyme
1 bay leaf
salt and pepper to taste

Directions:

1. In a large pot, heat the butter over medium high heat.
2. Add the bacon and cook for 1 minute or until crispy.
3. Remove bacon and transfer to a paper towel lined plate. Set aside.
4. Lower the heat to medium. Add the onion, carrot, celery, and garlic.
5. Cook the vegetables covered for about 8 minutes, stirring occasionally.
6. Sprinkle the flour over the vegetables and stir for 3 minutes.
7. Add the broth and the tomatoes to the pan.
8. Bring to a boil while whisking for a minute or two.
9. Add the parsley, thyme, and bay leaf. 
10. Simmer for 20 minutes.
11. Remove from heat and allow to cool for several minutes before serving.
12. Make sure to remove the bay leaf before ladling into bowls and top with the bacon pieces. 

Recipe adapted from Food Network.
*To save time during the week, chop all the vegetables the night before and store in a storage bag until needed the next day.*

One year ago............................I made Russian Tea Cakes.

Did you already know...............
-Tomatoes originated from South America.
-Early settlers and explorers believed tomatoes were poisonous.
-Tomatoes are in the Nightshade family and some Nightshade species are poisonous.