In 30 days of beauty, baking on 03/23/2010 at 12:51 pm
If you’ve only been visiting here for the last week, you probably think that this blog is about food. If that bores you, thanks for bearing with me. It’s just that I want this space to actually reflect the seasons of our home and right now, we’ve been bitten by the baking bug. So there you have it.
We welcomed the first day of Spring with a little cookie experiment that ended surprisingly well. (Many previous ones, have not). If you’re looking for an indulgent, yet light as a feather cookie, look no further. I’ve aptly dubbed them “Spring Honeys”. When you taste them, you won’t believe they’re egg and dairy-free cookies either!
SPRING HONEYS: DAIRY AND EGG-FREE COOKIES - makes about 2 and a half dozen
1/3 cup of margarine (I can’t eat dairy, so I use Willow Run Soybean Margarine, but of course, you could use butter)
2/3 cup honey
3/4 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt
3 tbsp applesauce
1 tsp baking powder
1 and a half cups all-purpose flour
1 tbsp sugar
1 tsp ground cinnamon
Pre-heat oven to 375º. In a small bowl, mix sugar and cinnamon for the topping and set aside. In a large bowl, soften and then beat butter or margerine for 30 seconds. Add honey, baking soda, cream of tartar and salt. Beat. Add applesauce and baking powder. Beat. Add flour. Beat. Drop rounded teaspoons on a greased cookie sheet (I use parchment paper instead) about 2″ apart. Sprinkle generously with cinnamon and sugar mixture.
Bake 8 to 10 minutes or until bottoms are golden brown. When you take them out of the oven, the tops will still be a bit moist and cakey but if cooled on a wire rack, they’ll firm up.
In 30 days of beauty, baking, recipes on 03/04/2010 at 8:55 pm
These dairy-free lemon poppyseed drop cookies have become a family favorite. They freeze wonderfully and I actually prefer them cold instead of straight out of the oven. Try them. You won’t be disappointed.
3/4 cup sugar
3/4 cup brown sugar
1/2 cup margerine (I use Earth Balance)
1 cup applesauce
1-1/2 tsp vanilla
3/4 tsp baking soda
3/4 tsp salt
1 tsp lemon zest
2-1/2 cups flour
1/4 cup poppy seeds
Cream together both sugars, margerine, and applesauce.
Add remaining ingredients.
Drop SMALL spoonfuls onto a cookie sheet.
Bake 8 to 10 minutes at 350 degrees.
Makes about 3-1/2 dozen
In baking on 01/27/2010 at 11:58 am
How dreamy are these? When their catalog graced our mailbox, I devoured it as if it were piping hot and sugary. And as if their cookie molds really needed another purpose, turns out they’re good for making wishing wands **sigh**, and a few other things as well. I haven’t baked cookies in weeks. Maybe today. We have a lemon poppy seed recipe that I can’t get enough of. They’re all cakey and plump and taste heavenly eaten icy cold. If you’re interested in the recipe, I’ll rustle it up.
Congratulations to Madeleine on winning the vintage hand-tied mini quilt.
Madeleine: So cute! In the shop I would have to go
for the milk jar. I love that cute bird!
And thank you to all of you who helped to celebrate the grand opening and left such kind comments. I am so grateful.
Most of all, thank you for your honesty over here. I love meeting you in this space and sharing fun crafty tidbits but what’s happening there is a really beautiful thing…a deeper thing. Thank you for being real and for encouraging me to do the same. I’m still looking for a few more photographers if anyone is interested.