Our beloved Dorie has this recipe on the page where she talks about the fabulous TWD, Tuesdays with Dorie. It is the last recipe, the group baked together when they completed the book, Baking From My Home to Yours.
To me, this book is a must in every home. The beginning baker and the advanced baker can tackle recipes from it. It is a book to grow with, to entertain with, to love with. Dorie has been our capable leader and we truly admire and love her.
I do miss TWD and I try to cook with French Fridays, as often as possible, but it is not the same, for me. I can't make a commitment to Fridays because I am cooking for our Sabbath. While, the recipes are enchanting and appealing, too many of them are not kosher which means changing the recipes. I hate to change Dorie's recipes.
I do want to share with you, these little Kids' Thumbprints. I apologize for the photo but it is not a recent one. It is before my new camera which makes a difference in the lighting of my photos.
The recipe is an easy one. It is time consuming at the point of rolling the balls in nuts but well worth it. I ran out of peanuts so I took a nut crunch, I had and used it for the remaining cookies. I couldn't resist. I had to fill these with everything suggested and then some. I used cherry preserves which had whole cherries in it. I used chocolate chips and some candy chips, chocolate with a coating. These may fall out since they were little and did not melt at all into the cookie.
Cookies are always fun to make and to eat. I am sure these will disappear quickly.
Popular posts from this blog
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I