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  • Book Reviews,  Cookies,  Food Community Press Releases,  Fun Stuff,  Recipes,  What I'm Reading Now

    The Cookiepedia – Mint Thins

      Hi there sorry it’s been so long. The lovely folks over at Quirk Books were kind enough to send me “The Cookiepedia” by Stacy Adimando with photos by Tara Striano to look over. I found the cookbook to be a fun read with a great assortment of recipes and luscious photos. It is pulled together nicely with categories listed as “Buttery, Chocolaty, Fancy, Fruity, Spicy, and Nutty & Seedy”, a fun graphic design and a user friendly spiral binding inside the covers. I have baked a few recipes from it and my favourite so far are these “Mint Thins” cookies: (photo and recipe reprinted with permission from Quirk Books) Mint Thins…

  • Cookies,  faves,  Faves, Rants and Raves,  Fun Stuff,  Recipes

    Mint Juleps

      As the Kentucky Derby is about to get underway, I thought I’d post some mint juleps that we made the other night.  If you don’t have time to make the mint simple syrup, I’ve heard that you can put a half inch of extra fine sugar in the bottom of your silver cup, muddle some mint in there, fill it to the top with finely cracked ice and top off with some excellent bourbon and you’ll be feeling fine. As for me, I don’t have the silver cups yet so I had to make do with a nice rocks tumbler. I made some mint simple syrup the night before, crushed my ice…

  • blog events,  Cookies,  Desserts,  Fun Stuff,  Recipes,  tea treats

    Try a Maltese Tradition and enjoy World Figolli Day!

    I admit I had never heard of a “Figolli” before Nanette of Gourmet Worrier invited me to participate in her “World Figolli Day” event. It turns out that they are a quite yummy traditional Easter treat from Malta. Sort of a cross between a cookie and a hand pie, they are made from a citrus zest flecked,  egg yolk enriched, buttery short dough that sandwiches a delicious almond filling made fragrant with orange blossom water. You mix up the dough and chill it briefly, then roll it out very thinly, cut into shapes, spread the filling, then top with another cut out of the same shape. You bake them, cool them and…

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