These are currently one of my favorite cookies. I first saw this brilliant idea on a brilliant blog that I enjoy, Picky Palate which is written by Jenny Flake. She just wrote her first cookbook and I can’t wait to get a look at it!
This is my riff on her idea. The original on her site is awesome. I’ve made them numerous times!
Rhubarb is in season. I’m envious of people with a patch of rhubarb growing in their yards. I have none.
I occasionally can glean some from a family acquaintance or relation. Or, I can buy it at the grocery store. $2.49 a pound! That hurts a little. Especially since my mom used to grow a patch when we were kids and never payed for a stalk of rhubarb in her life probably.
A month ago I got a cute little Wilton mini pie pan. On clearance, of course. If you know me, you know I refuse to spend money on that sort of thing unless there is a good reason or a good clearance.
I realize that this sort of pan will not be used enough to blink at. I’m hopeful that I will find lots of reasons to use it and it will be fabulous. BUT, I am realistic enough to know that it will probably become one more kitchen gadget that I don’t have room for and it will live in the basement. It will end up a waste of money. And possibly a Goodwill donation two years from now.
Every Spring there is a Middle Eastern food fair at a little church close to my house. I started going to this food fair with my mom and dad while I was in college. I think it was the beginning of my never ending love affair with Middle Eastern food. I could eat hummus on a piece of old leather with no problem!
The food fair includes delicious savory treats like chicken schwarma and falafel. But often the real highlight of the fair are the tables of sweet treats that all the cute little Middle Eastern church ladies must spend weeks making!
My dad and I just went to the food fair last week. It was so good I ate until I felt like I would POP! Hummus, schwarma, baklava, anise cookies. Mmmmmmm. . . .
I love lentils.
Love is a word I use a lot on this blog. That makes sense I suppose, since I am sharing favorite recipes. Don’t think I love it all though. I don’t love everything. It’s likely I will never write about black licorice, okra, duck, blood sausage, raisins, oysters, or liver. Just so we’re clear.
Cauliflower is so versatile. It’s a low calorie filler that helps make this dish very hearty. And tasty, of course.
We celebrated a birthday around here this weekend. Happy Birthday, Timmy! Don’t mind the fact that the cake is pink. He likes it!
Cherry chip cake was the order of the day. It was delicious. I’m pretty sure that by now all of it is gone. It was 3 layers and easily fed about 10 of us with a full 1/4 of the cake left. It went home with the birthday boy.
How about some pretty, spring-y cupcakes. All my flowers are blooming so it seems appropriate! These would be perfect for a spring birthday party.
Don’t be intimidated by my awesome flowers and bees. I can be sort of awesome. If you can’t fathom taking the time to decorate your cupcakes like these, they will taste just as good if you just slather the icing on with a spatula. Or just eat spoonfuls of the icing and forget about the cake all together.
Whew! That’s a long name! Let me know if you come up with anything better. Something short and sweet like Happy Bars or Yummylicious Cookies.
Peanut butter and chocolate are classic. And a favorite of mine.
Easter is this weekend. I don’t generally get into Easter. . .except I do love the candy. . .oh yea, and I enjoy making up Easter baskets.
I don’t do a lot of baking for Easter or make a ham. You know what I do? I eat Cadbury Eggs. And I go to brunch at my Aunt’s and eat quiche and cinnamon rolls.
Last week was my Grandma’s 86th birthday. (That’s right, Grandma, I just shared your age with the world!) I made her this cake.
She’s a citrus girl. Originally this was going to be lemonade flavor for her but limeade is the what I remember drinking at her house as a kid so it seemed fitting to go with that flavor instead.
