Archives for December 2012

Day 4: Almond Snowballs

December 7, 2012 by kim 4 Comments

Day 4 of my 12 days of cookies: almond snowballs. This is probably the most traditional any cookie on my list is going to get for the holidays. Do you have any cookies that you always make for Christmas?

Although I’m usually a fan of chewy, soft, plain cookies, this cookie knocked my socks off. Maybe the powdered sugar coating did me in. Maybe it was the feeling of having a bite literally melt in your mouth. Either way, I’m a fan.

These are surprisingly light. I can picture them on a dainty floral stand at a tea party. Yes… these would be the perfect tea party cookies!

Just because these cookies are crumbly doesn’t mean that they’re hard. They’re actually a soft crumbly, if that makes any sense.

Day 4: Almond Snowballs

Ingredients

1 stick (1/2 cup) softened butter
1 1/2 teaspoons vanilla
1 cup cake flour
1 1/2 cups almond meal
pinch of salt
4 tablespoons sugar
1/2 cup powdered sugar

Directions

Preheat oven to 300 degrees.
Cream together the butter and vanilla. Mix in the flour, almond meal, salt, and sugar until the dough comes together.
Roll the dough into tablespoon sized balls and place on baking sheet.
Bake for 30 minutes. Let the cookies cool down before rolling them in the powdered sugar.

https://lovintheoven.com/day-4-almond-snowballs/

Milanesa and a Special Appearance by di∙gel

December 6, 2012 by kim Leave a Comment

The holidays and food come hand in hand. I mean, who can you blame? Food is always available and the center of attention when it comes to family and friend gatherings. There’s endless appetizers, a variety of main courses, and desserts for people that don’t even like sweets. It brings people together and puts a smile on everyone’s face because let’s face it, who doesn’t love food? Sometimes, however, it can be a little too much.

That’s where di∑gel comes in. di∙gel is an all in one solution for people in need of digestive relief. It acts as both an anti-gas and antacid in one, so you don’t have to worry about the other. Is that a little TMI? Just sayin’… eating all that food sometimes isn’t the greatest on your stomach. The variety of food, the amount, and the late night snacking can often leave you with discomfort.

di∙gel offers five different combinations of product, including:

Regular Strength Liquid (Freshmint) – Anti-gas/antacid
Maximum Strength Liquid (Cherry) – Anti-gas/antacid
Multi-Symptom Chewable Tablets (Freshmint) – Anti-gas/antacid
Maximum Strength Antacid Chewable Tablets (Mixed Berry) – Antacid
Maximum Strength “On-the-go” Antacid Chewable Tablets (Mixed Berry) – Antacid

There are many flavors to tailor to everyone’s different needs. Don’t like cherry flavor (that’s me, I can’t stand cherry flavored anything because it tastes like medicine)? There’s mixed berry instead! You can buy it at major drug and grocery retailers nationwide. For more information, check out www.godigel.com.

Do you suffer from indigestion or heartburn a lot? I’ve never really had any problems with any of that until I started flying. Man, does flying mess up your schedule and your body. Ask any flight attendant, I’m sure they can relate (although they might not admit it).

This milanesa (also known as breaded chicken) may be pan fried, but it’s so delicious that it doesn’t matter. Keep some di∙gel on hand if you don’t do well with fried things. That way, you can eat and not worry about how you’re feeling after.

Milanesa and a Special Appearance by di∙gel

Ingredients

4 chicken breasts, pounded thin (I didn't do this due to lack of time and tools, but it cooks a lot faster when it's done)
2 eggs, scrambled in a bowl
1 cup italian bread crumbs
enough oil to cover the bottom of a pan

Directions

Heat the oil in the pan over medium heat.
Dip the chicken breasts in the egg and then evenly coat with the bread crumbs. Repeat for all chicken breasts.
Pan fry the chicken for about 3-4 minutes on each side. The thicker they are, the longer they'll take to cook.
Remove and place on a plate lined with paper towels to drain the excess oil.
Optional: Serve with lemon squeezed on top. It's the best!

https://lovintheoven.com/milanesa-and-a-special-appearance-by-di%e2%88%99gel/

Day 3: York Peppermint Pieces Cookies

December 5, 2012 by kim 2 Comments

Day 3 of my 12 days of cookies: York Peppermint Pieces Cookies. I’ve always seen those cute little packages at Target of candy pieces (Reeses, Almond Joy, Hershey’s Special Dark, etc.), but I never bothered to buy any because I’m so used to the original form of the candies.

Then, on a flight that I was working, a passenger gave us a bag of these York Pieces. YUM! Of course, the people I was working with wanted nothing to do with the candy (we get a lot of treats and apparently everyone’s watching their figure), so I gladly took the bag for myself.

The first thing I think of when I get candy is, “Can I bake this into something?” The hard shells remind me of M&M’s, so naturally, the candies went into a cookie.

… and what a mighty fine cookie that was. It should be a crime for cookies to look this pretty. Just look at the crinkly top, the beautiful clash in colors, the perfect circle shape (I didn’t even use a cookie scoop!), and the uniformity of thickness in each cookie. You’re lucky to get one of those characteristics in a cookie, but all four?! Impossible… Or so I thought.

The dark chocolate cocoa powder that I used goes great with the minty flavor. Dark chocolate and mint go together like peanut butter and jelly. They just belong.

From SLO blog, The Tribune

Day 3: York Peppermint Pieces Cookies

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder (I used dark)
½ teaspoon baking soda
½ teaspoon salt
4 ounces semisweet chocolate, coarsely chopped
1 stick (½ cup) butter, cut into pieces
¾ cup York Pieces (or similar candy)
1½ cups sugar 2 large eggs
1 teaspoon vanilla

Directions

Preheat your oven to 325˚F.
Melt the semisweet chocolate and butter using a double boiler method, stirring until smooth. Set aside and let cool for 2-3 minutes.
In a mixer, combine the melted chocolate, sugar, eggs, and vanilla.
Slowly mix in the flour, cocoa powder, baking soda, and salt. Stir in the candy pieces.
Roll the dough into tablespoon sized balls and place on baking sheet.
Bake for 13-14 minutes. Let them cool on pan for 2-3 minutes before removing to wire rack to cool completely.

https://lovintheoven.com/day-3-york-peppermint-pieces-cookies/

Archives for December 2012

Categories