July 9, 2008
So this is one of those titular “30 Minutes Meals”, which is definitely what attracted me to this recipe. Well, that and the potatoes. I love red potatoes! The problem is that it took wayyyy longer than 30 minutes, but I fully attribute that to the fact that I’ve never made it before and that I’m just a slow cook. I have no doubt an experienced cook would totally knock this out of the park in 30 minutes, but it you’re like me, it’s probably going to take you longer.
I made quite a few mistakes with this one (though it still turned out well), so after the recipe I will include notes that go a bit more into my process and what I learned, so that you won’t make the same mistakes as well. As usual I made some substitutions which I’ll note also, but I’m listing the original ingredients.
June 8, 2009
I’m still chugging along with the Bread Baker’s Apprentice Challenge. So far I’m (mostly) having fun and learning a lot.
The second week bread was Artos or Greek Celebration bread. I really didn’t have any trouble at all with this bread because it was really similar to my King Cake except that Artos has a lot more spices: cinnamon, nutmeg, allspice and cloves. The only trouble I had was the shaping, of course. I can tell it’s going to take a lot of practice to get good at shaping things because I’m just not good at that at all. The version of artos I did was called Christopsomos (though I made it plain, it’s technically supposed to have nuts and dried fruit in it), which is shaped into a boule (an oval, the only shape beside a loaf that I can do without much trouble), but then you roll out two strips of dough and lay them on top of the boule in a cross and then you split the ends and roll them …
February 9, 2010
Also calling out to me? Bacon! Put some bacon in anything and I’m there. There’s not a lot of bacon, though, so this is still a relatively healthy soup. And if you took out the bacon it would still be hearty and filling thanks to the lentils and the vegetables.
With the exception of the lentils, which I personally had never eaten or bought before I made this recipe, it doesn’t have any other specialized ingredients. I had everything already sitting in my kitchen and I definitely prefer recipes where I can use ingredients I already have. I hate, hate, hate, buying a special ingredient for a recipe and then having the leftovers go bad or sit in my pantry collecting dust. (And now that I know I like lentils, I’m finding new recipes to make with them so they’re becoming a pantry staple along with kidney beans and black beans.)
December 7, 2010
These cookies have been on my mind for a while. You see, 10 months out of the year I make a pretty concerted effort to eat healthy. Obviously I splurge sometimes, many posts on this blog can attest to that, but for the most part I try to limit the really high fat/calorie foods to only a few times a month. But then Thanksgiving comes around and I go absolutely nuts. Did you know that the mashed potatoes I made had butter, half and half AND cream cheese. Yeah. And I didn’t feel even slightly guilty for eating them. Because they were damn good. There’s just something about the period from Thanksgiving until New Year when I just don’t care. I want to eat all my favorite foods no matter how unhealthy they are and the guilt I usually have isn’t there anymore.
So when everyone was talking about cookies last week on twitter it made me realize how much I’ve been wanting to make these. I made them a couple of years ago and every time I go through my recipe binder I think about making them again. Finally, with Cookie Week and my guilt on vacation, it was the perfect time.
I decided to play with the original recipe a bit, but it still has the same components: shortbread, chocolate, peppermint. I honestly can’t stand most of those bland sugar cookies that everyone seems to make this time of year, I’d much rather have delicious, buttery, shortbread. Each shortbread cookie has a layer of peppermint infused chocolate spread on the bottom. Then I lightly brushed a peppermint glaze on top that soaks into the shortbread and I sprinkled on some colored sugar. If you want to go extra peppermint crazy, you can stick two cookies together with a layer of peppermint filling in between!
If you think that sounds like too much peppermint, don’t worry because I used very small amounts of peppermint extract. Plus the buttery shortbread works well with the peppermint and doesn’t let it overpower the whole cookie. And you can always reduce the amounts to your own tastes. Or maybe even try another flavoring: I think orange extract would work really well.
These cookies are so good and highly addictive! I made them on Friday and Brandon and I had finished them off by Sunday. If you have lots of cookie lovers in your house, I would recommend doubling the recipe because they will go fast.