French Fridays: Cocoa Sables

I hadn't ever made slice and bake cookies until the rugelach. I guess I'm fully on the bandwagon now and I'm totally cool with that.

The dough is buttery and crumbly. It's actually a really fun dough to play with. 

And turn into a giant chocolate tube.

And then wait for 3 hours (I waited until the next day, which is hard for me).

Very cute, very delicious cookies. Mine didn't spread too much. Perfect little tea party treats, if you're into that. I made half the recipe and brought a bunch into work today so that I don't eat them all myself. Because seriously, I could.

TWD: Irish Soda Bread

There is nothing bad about freshly baked bread. Especially when it's holiday themed.

This bread is ridiculously easy and very awesome for French toast.

French Fridays: Cheese souffle

These were the fussiest scrambled eggs I've ever made.

French Fridays: saint-germain-des-pres onion biscuits

"Are these from a can or did you make them?"

"I made them."

"They taste like biscuits."

I halved the recipe and had just enough to serve with baked potato soup and leftovers. I used a canning funnel to cut and loved the mini size. These were winners!

TWD: Rugelach

These were an all-day affair, but worth it. The dough has to chill for 2 hours and then the logs chill for at least another 4.

The first batch might not have been rolled tightly enough because they busted a little bit and burnt a bit on the bottom.

The second batch I only baked for 20 minutes and they came out a little better. I really don't care so much how they look because they taste delicious. I love the cream cheese dough.

I used a combination of macadamias, almonds, and pecans for the nuts, apricot preserves instead of lekvar, and dried peaches and tart cherries. I'm interested to see what other combos people used. It's a great way of using up pantry ingredients.

Strawberry cheesecake

My first project with the new mixer. Happy birthday James!

French Fridays: Roasted Salmon with Lentils

Talk about success.

1.) I am not the best fish-cooker. I get nervous and tend to overdo it. This salmon was simple and awesome and turned out beautifully.

2.) I got G to eat lentils and ask for more. That feels like a feat.

This was delicious. I drizzled a little bit of truffle oil on top. It felt decadent, but not heavy. I'd say it was a keeper!