Cookies and Goodies…
I have been popping into the kitchen almost daily to make up some wonderful concoctions for Christmas. So far, I have raspberry bars, oatmeal butter cookies, raw whole foods fudge, chocolate covered peanut butter balls, triple ginger gingersnaps, dark chocolate coconut bark sprinkled with sea salt, spiced candied nuts, caramel corn, and now turtles with homemade caramel. This picture was taken a couple days ago, which means it was after the caramel corn and oatmeal cookies were gifted away and before the turtles and coconut bark had been made. It’s been an entertaining affair, as only about half of those have involved recipes.
Our first Christmas guest arrives tomorrow, so I will start laying them out to sample. I’ll let you know what the biggest hits are and hopefully give some directions here for you to make some of the highlights in your kitchens! Speaking of which, I still have dreams of a wonderful shortbread. Does anyone have a recipe?
Hungrily,
L
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Wow. You really have a well presented plate of pastries. They each look like little chocolate and fruit laden oases of bliss.
Thanks, Aaron! That’s snow in the top corner, if you can believe it…and I know YOU can.
I have been really happy with the goodies thus far. My favorite is one not shown here–I made turtles on Friday night, including making the caramel from scratch. They are delightful. What really makes them is a sprinkle of sea salt and crushed cacao nibs on top. I want to eat about 6 of them a day for the next ten years. Caramels can be tricky, and I felt like this was really nice…it also happened to be vegan caramel, as I used coconut oil and coconut cream in place of the butter and heavy cream. Decidedly delicious.
Lovely goodies. Too bad it’s a five hour drive to your place.
BTW, the January issue of Food & Wine magazine has a recipe for Tahini Shortbread cookies that looks pretty good.
Well, I would feed you any time you show up.
I have pecan shortbread dough chilling in the fridge with plans to cook it up tomorrow. I will let you know how it goes. I subbed half the sugar for agave nectar, so I’m a bit concerned. Keep your fingers crossed.