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Cappuccino All Stars

P1050096 This is another one that we used to make every year when I was young - I think it came out of some magazine holiday recipe special but I can't remember which one. Its a nice chocolate cookie with an extra depth of flavour from the coffee. Plus they look so fun with all that drizzle, which is really quite easy to do. Cappuccino All-Stars 1 cup butter 1 cup sugar 6 Tbsp cocoa powder 1/4 tsp cinnamon 1 large egg 2 tsp instant coffee powder 1 tsp vanilla 1 tsp water 2 cups flour Icing drizzle: 1 cup icing sugar 1 1/2 Tbsp hot milk 3/4 Tbsp softened butter 3/4 tsp light corn syrup 1/4 tsp vanilla 1/4 tsp vegetable oil pinch salt 2 tsp instant coffee powder mixed in 2 Tbsp water P1050055 Beat butter, sugar and cinnamon in a large bowl until blended. Beat in egg. Stir coffee powder, vanilla, and water into a cup to dissolve coffee. Beat into butter mixture. On low speed, beat in flour until just blended. Divide dough in half, wrap and chill until firm. P1050090 Heat oven to 375 degrees. Roll out dough on a well floured surface until 1/8 inch thick. Cut out stars and bake on an ungreased cookie sheet 8 minutes. Cool on a wire rack. P1050092 To make the icing drizzle, stir hot milk into icing sugar. Stir in butter until blended, then remaining ingredients. Stir coffee and water into the icing. Once cookies are cool, place wire rack over parchment or wax paper to make clean up easy. Pour some of the icing into a plastic bag with one corner cut off. Drizzle over the cookies in a zig zag pattern. Be sure to let the drizzle harden before packing into a storage container. P1050094

Pecan Dreams

P1050080 This is a recipe we made every year when I was young. Originally, they are called Pecan Crescents, because you shape them into, um, crescents, and I think they are known by many names as a common eastern European cookie. However, shaping them into crescents is an extra step I decided was too fussy, and also often causes them to break in storage. The ball form worked perfectly well and didn't seem to impact the taste experience. Done this way, they are pretty simple and make a nice, nutty cookie for your collection. Pecan Dreams 1 cup butter 6 heaping tablespoons powdered sugar 2 cups flour 2 tsp water 2 cups pecans in coarse pieces 2 tsp vanilla powdered sugar to coat P1050068 Use your food processor to blend your pecans into coarse pieces (or a knife if you are a glutton for punishment). Set aside. Cream together butter and sugar. Work in the rest of the ingredients until the dough sticks together. P1050071 Shape into 1 inch balls and place onto parchment covered baking sheets. These don't expand much, so you can put them fairly close together. P1050072 Bake at 250 F for 30 minutes or until light brown on the bottom. Cool on racks, then roll in powdered sugar. P1050078

Rosemary Shortbread

P1050064 This is the first of my holiday baking - and maybe the best new cookie recipe I've tried in ages. The savoriness of the rosemary goes so well with a bit of sweetness and the lemon zest. A perfect compliment to any holiday cookie plate. Or really any cookie-related occasion, really. The recipe made about 24 cookies. These are going pretty quickly and I wish it made more. I know sometimes doubling a recipe doesn't work out so well, but I might give it a try next time, just so that I have enough to take to holiday parties and to eat myself without the intensive rationing that is required now. Rosemary Shortbread Adapted from Gourmet December 2002 at Epicurious 2 cups all-purpose flour 3/4 teaspoon salt 1/2 teaspoon baking powder 2 tablespoon chopped fresh rosemary 1 1/2 sticks (3/4 cup) unsalted butter, softened 2 tablespoons mild honey 1/2 cup confectioners sugar zest of one lemon P1050044 Preheat oven to 300°F. Combine flour, salt, baking powder, and rosemary in a bowl and set aside. Beat the butter in a large bowl with an electric mixer until light coloured and whipped. Add the honey and confectioners sugar at low speed, then add the lemon zest and flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. P1050045 Gather dough into a ball and transfer to a lightly floured surface. It will be somewhat crumbly. Knead dough until it just comes together, about 8 times. P1050046 Halve dough and form each half into round log. Wrap with plastic wrap and refrigerate until firm to make it easier to slice. The dough will keep in the fridge for several days, or in the freezer if you want to bake it later. P1050057 Take the dough from the fridge and slice into roughly quarter inch thick rounds. Place onto parchment covered baking sheets. Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack to cool. P1050062

weekend brunch

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2 small summer cucumbers or 1/2 an english cucumber, taking LASIX, LASIX without prescription, thinly sliced
1 medium fennel bulb, shaved paper-thin (I like to add the fennel fronds as well)
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1/3 cup crumbled feta cheese
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1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 Tbsp white wine vinegar
1 tsp dijon mustard
1 tsp honey
fine grain sea salt
ground pepper

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Tabouli chickpea salad

1 cup dry bulgur
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1 1/2 tsp salt
1/4 cup fresh lemon juice
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For the savoury part of the meal we made salt cod fritters - very tasty and our first adventure in deep frying at home.

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Yogurt cake with pistachios
From Moro: The Cookbook by Sam & Sam Clarke

3 large organic or free range eggs, separated
70 g caster sugar (I substituted icing sugar)
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350 g yogurt (mixture of Greek and regular yogurt, LOZOL photos, LOZOL pictures, or Greek yogurt thinned with milk)
finely grated zest of 1 lemon and 1/2 an orange
juice of 1 lemon
20g flour
30g shelled unsalted pistachio nuts, roughly chopped

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Compost Cookies
adapted from Christina Tosi's Momofuku Milk Bar
1 cup butter
1 cup granulated sugar
2/3 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup mini chocolate chips
1/2 cup butterscotch chips
1/3 cup old-fashioned rolled oats
2 1/2 tsp ground coffee (not instant)
2 cups potato chips (kettle chips are best, canada, mexico, india, Fast shipping THYROID, they hold their shape better)
1 cup mini pretzels

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2 - 5 to 6 oz cans of white tuna
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Ingredients
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1 tsp vanilla
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1/2 cup cocoa powder
1/2 tsp baking soda
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