Strawberry Thumbprint Cookies

The biggest downside to grain free cookies so far that I have found is they simply do.not.keep.

And before you get all smart on me no it isn’t because we inhale them. Most grain free cookies I have found are just best eaten the same day they are made. They tend to have a lot more moisture than the regular variety. I always thought I was a chewy cookie person but man now I miss a bit of crunch.

Strawberry thumbprint cookies (grain free)

Maybe it’s me? Perhaps I should just cook them longer?

Thumbprint cookies however are my absolute favorite. There is already a recipe on here for delicious thumbprint cookies. When I saw this grain free version I couldn’t resist.

Next time I make them I want to put poppyseeds in them too….

But really I made these because I had an excuse. I made these last week for a movie night with two close mama friends of mine.

Strawberry thumbprint cookies (grain free)

You know what is healing to the soul? Sitting on the couch with two women you love and admire, eating junk food, and giggling like 16 year olds at an Adam Sandler movie.

Seriously. If you love people make time and space for them. Do non sensical things like watch silly movies. Life is much less hard when you have friends nearby.

Friends and cookies and you pretty much have the perfect life. Right?

Strawberry thumbprint cookies (grain free)

 

One year ago today: Pumpkin Scones

Two years ago today: Rosemary lemon BBQ chicken

Strawberry Thumbprint Cookies (grain free) (Makes 12-15)
From Dish by Dish

2 cup of almond flour/ almond meal
1/4 cup of coconut oil, melted
1/4 cup of maple syrup
1 1/2 teaspoons of pure vanilla extract
1/4 teaspoon of salt
1/2 – 3/4 cup of strawberry jam

Pre-heat oven to 350 F.  Line a baking sheet with baking paper or a silpat. In a medium bowl, cream together the coconut oil, maple syrup, pure vanilla extract until smooth. Add in the almond flour/ almond meal and salt, and then gently stir until dough is well incorporated. Use a tablespoon to scoop even amounts of the dough and roll the dough with the palms of your hands to get smooth balls. Place the balls onto the lined baking sheet, leaving about 2 fingers of spacing between them. Use your thumb to make a well in the middle of each of the balls. Fill the well of each cookie with around 1 teaspoon of jam. Bake for around 10 – 15 minutes or until lightly golden. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely before serving.

Strawberry thumbprint cookies (grain free)

Chocolate Chip Cookies

“True humility is not thinking less of yourself; it is thinking of yourself less.” C.S. Lewis Mere Christianity

This has been a motto for me for quite some time. A little secret about me: I struggle with self image.

We all do right? Right? Thanks for being there with me.

I’ve always been taught to think of others and to put them first. I do this to a fault often neglecting myself.

I know better. I really do. What I need to embrace is to that thinking of others does not mean that I am not wickedly awesome in my own right.

Chocolate chip cookies (grain free)

I’ve been trying on good self talk lately. Some confidence. It’s kinda awesome. However I usually make it through about 3-4 hours of it before my reflex kicks in and I feel guilty for thinking I rock.

Can you join me in working on this? Talking good about yourself and NOT feeling bad about it?

Because we are all badasses in our own right. And that should be celebrated and loved and put on a pedestal. That doesn’t mean that someone else isn’t rocking too.

And the one aspect of who I am that I have chosen to embrace and own is what this little blog is all about: cooking.

I have decided it is my superpower. That doesn’t mean that someone else isn’t good at it or that I am better than anyone because I work voodoo magic in the kitchen. It means that I rock. And I am awesome. And that things that work for me in the kitchen that shouldn’t work ALWAYS turn out.

A super power.

Chocolate chip cookies (grain free)

Phrasing it like that, being proud of myself and not apologizing for it, is hard. I think I like it though. Feeling confident about yourself can be scary. What happens if I fail? What if someone feels intimidated by me? What if I am wrong about myself?

In this small aspect of my life (kitchen superpowerness) I am releasing the what ifs, the anxiety, the feeling of resposibility for other people’s feelings and instead choosing to be proud of myself.

It isn’t easy but I think it will be worth it in the long.

So, my loves, can you please tell me what your superpower is? We all have one. Lets make today about us and how cool we are. Because the cooler we all are the cooler the village is and the more powerful we are together.

Oh… right. And cookies. Here are some delicious grain free cookies that are every bit as good as any variety you have ever had that has grain. I promise.

Chocolate chip cookies (grain free)

One year ago today: Chanterelle Mushroom Tacos

Two years ago today: Homemade Granola

Chocolate Chip Cookies (makes about 16)
From Against All Grain 

1/4 cup butter
1/4 cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1 1/2 cups blanched almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup dark chocolate pieces

Preheat oven to 350 degrees F. In a food processor, cream the butter, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand. Place golf-ball sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them. Bake for 9-12 minutes, until slightly golden around the edges.

Chocolate chip cookies (grain free)

Iced Oatmeal Cookies

The healthy eating continues around here and it is so enjoyable. I have not really had sweets for nearly two weeks. Well until these cookies came along.

There are some grocery store cookies I still have an affinity for. Iced oatmeal cookies being one kind. Like alot. Oreos too.

Iced Oatmeal Cookies

I refuse to buy these cookies in the store. Actually the list of foods I refuse to buy is quite long but processed cookies from the store is really really high up there. So as with the nutter butters I figured I could just make them myself.

At first I was sure this was going to wind up in the “sure that’s a great cookie but it is not quite right” pile. They taste like eggnog. Nathan disagree but seriously. Eggnog. Even after they were baked all I could taste was eggnog. I am not saying that was a bag thing I just wasn’t sure they were going to turn into the cookies I was hoping they would

Iced Oatmeal Cookies

Enter the glaze. The glaze took these eggnogy oatmeal cookies and turned them in to the bigger badder better version of the store bought classic. So while yes it is work to get the glaze on the cookies I urge you to do it. So perfectly delicious.

I served these as dessert at a dinner party over the weekend I think only one glazed cookies survived the ordeal. Even I, who was avoiding sugar and gluten, ate three. Three. I don’t regret it.

Mercifully they are all gone now. So I am back to a stunning vegetarian dinner and maybe some fruit for dessert.

Iced Oatmeal Cookies

One year ago today: Vanilla Ice Cream and Farro and Cauliflower Risotto

Iced Oatmeal Cookies (makes 3 dozen)
From Mother Thyme

Cookies:
2 cups old-fashioned rolled oats
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Glaze:
2 cups confectioners sugar
3 tablespoons milk

Cookies:
Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside. Place rolled oats in a food processor and pulse for about 10 seconds until coarse. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer cream butter and sugars. Add in eggs one at a time then vanilla extract. Gradually add in flour mixture until combined. Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart. Bake for 10-12 minutes until the bottoms begin to brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Glaze
Mix confectioners sugar and milk together in a medium bowl. Dip the tops of cookies into glaze and let excess drip off. Place back on wire rack until glaze sets.

Iced Oatmeal Cookies

Orange Cranberry Pinwheels

Can we talk about my house for a second?

Orange cranberry pinwheel cookies

I love it. It is bigger than we need and easily accommodates guests (short or long term). We have talked about my dinning room table before and how is easily seats 12 or more. I have cozy couch seating too. Over the past nearly two years that we have lived in this house we have thrown numerous parties of 30 + people and it has worked beautifully.

My house is generally pretty tidy. I have a pretty low tolerance for clutter and mess. My wonderful husband puts up with this neurosis and clean right along with me. He is the master of paper purging. I am the queen of clean counters.

Orange cranberry pinwheel cookies

When we purchased this house it was with the intent that it be a place for everyone. My house is your house. Everything we have we gladly share. More than once we have thrown together impromptu dinner with whatever we had in the house. I absolutely love that we have people over for dinner 2 or more nights a week. Even if those people are only my sister and brother in law. Having people around my table makes me feel whole.

One lovely side effect of this blog is that frequently there are sweet treats randomly on the counter. Those treats are often scarfed down quickly. The beauty of these cranberry orange cookies is they are stored in the freezer. I recently had a friend come over for visit and it only took me two minutes to pop these in the oven so there were hot cookies waiting when she arrived.

Orange cranberry pinwheel cookies

I MUST remember to this more often. I have done it before with other cookie recipes but have fallen out of the habit.

Orange cranberry pinwheel cookies

Am I the only person that feels the need to feed everyone that walks through my door? Even it is just cookies I pulled from the freezer and threw in the oven? I certainly hope not.

(and now I want cookies…)

Orange cranberry pinwheel cookies

One year ago today: Almond Joy Cupcakes

Orange Cranberry Pinwheels
From Good Dinner Mom

1/2 cup butter (1 stick), softened
3/4 cup sugar
1 Tablespoon sour cream
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped fresh cranberries, packed full
2/3 cup walnuts, finely chopped
1 Tablespoon grated orange rind

Set oven rack on top position and

In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Add the sour cream, egg and vanilla, combining well between each addition. Gradually add flour mixture and beat until well combined. (Do not overbeat it, though) Cover the cookie dough and chill for one hour. Combine cranberries, walnuts and orange rind. Turn dough out onto a lightly floured surface and roll into a 10-inch square. (About 1/4 inch thick.) Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2 opposite sides. Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 6 hours or up to 1 month.

When ready to bake preheat to 375F degrees. Line a cookie sheet with parchment paper.Cut roll into 1/4-inch thick slices. Place slices on cookie sheet. Bake on top oven rack for 14 to 15 minutes or until lightly golden browned at the edges. Remove to wire racks to cool completely.

Orange cranberry pinwheel cookies

Candy Cane Cookies

Cookie baking with littles during the holidays is a must do.

Candy Cane Cookies

I am not the most patient person with my little in the kitchen. He is so very independent and eager. I really need to learn to just chill out and let him make a mess.

For Christmas this year I thought candy cane cookies would be a easy cookie for him to help with. The dough came together quickly shortly after breakfast. I put it in the fridge with promises of making cookies as soon as Little got up from nap. He was so very excited.

Candy Cane Cookies

Sure enough when he got up one of the very first things he asked for was cookie making. Apron on, kitchen stand positioned, and dad at his side they mostly ate dough and attempted to roll out some cookies.

He had an absolute blast. They played for a good 15-20 minutes before Little got bored. Nathan then took him outside while I actually cranked out the rest of the cookies. Still, such wonderful memories made that day.

Candy Cane Cookies

I actually remember trying to make candy cane cookies when I was younger (I think I made them on my own) and they didn’t turn out. The dough was too hard, it took to long to roll them all out, they just crumbled in my hands, etc etc etc. So many issues. This time however they came out perfect. And delicious.

Candy Cane Cookies

Do you bake cookies around the holidays? What are your favorites?

Candy Cane Cookies

One year ago today: Gingerbread house

Candy Cane Cookies (makes about 2 1/2 dozen)
From Betty Crocker 

1 cup sugar
1 cup butter softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon peppermint extract
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

Preheat oven to 375ºF. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Candy Cane Cookies

Gingerbread Lighthouse

Remember last year when we built the epic gingerbread house?

Gingerbread lighthouse

Well we did it again (and by we I mean my brother-in-law Ryan and me). Except this year it was Heceta Head Lighthouse.

Gingerbread lighthouse

We used all the same recipes we did last year (for the royal icing and gingerbread itself). Two new recipes we incorporated however were fondant and rice crispy treats. Ryan found a special recipe that was for structural rice crispy treats so we used that. They set up nice and hard so we could used them as a foundation. We used the treats for the rocks and for the inside of the base of the lighthouse.

Gingerbread lighthouse

We then covered the rocks with homemade fondant (easier than you think). It game them a nice hillside/rock look.

Gingerbread lighthouse

Other cool features- I made the lens for the lighthouse by melting and pouring sugar. We learned that adding some water to the sugar before you melt it helps it not burn (2 sugar to 1 water ratio). Also butter butter butter everything the sugar will touch. The parchment, the spatula, the mold, your hands, etc. It makes it so much easier. Oh and work quickly.

Gingerbread lighthouse

 The water was a big hurdle and we discussed so many different ideas before finally attempting one. Should we pour the sugar like we did last year on our tiny lake? That seemed daunting. What about fondant? Not the right texture. Ok then what if we use royal icing and then paint it? Great. We tried a tiny test patch of royal icing on parchment, let it dry, then painted it. It looked ok so we started to ice the whole board. And even that idea only got about 2% executed before we scrapped it because then Ryan suggested dying all the icing then we could just paint darker accents. Ok.

Gingerbread lighthouse
The second I added the coloring to the icing and started to stir I stopped. It looked beautiful. So I took the half mixed frosting and, being careful to not fully mix it, used it to make the water. Beyond pleased. It is one of my favorite features. Oh and the surfer is pretty cool too.

Gingerbread lighthouse

Of course there was the required gingerbread couple welcoming us to the lighthouse.

Gingerbread lighthouse

And required shenanigans… this time it was a gingerbread man buried in some sand (we used rice crispy treats and sugar for the sand). Also a tiny sand castle.

Gingerbread lighthouse

The lighthouse did indeed light up even. Absurdly proud of how that turned out.

Gingerbread lighthouse

Gingerbread trees are easy. Simply offset stack different sized cookies then dust with powdered sugar. Notice the little fish present for the seal? Yeah we are cutsey like that.

Gingerbread lighthouse

See how excited the seal is for his present? He was made out of moulded marzipan. And yes, in case you are wondering that is our interpretation of Ariel the mermaid. Fairly accurate if you ask me.

Gingerbread lighthouse

Squirrels. Looking for nuts.

Gingerbread lighthouse

(Sorry for the plethora of seal pictures. He was just my favorite…)

One year ago today: Tamales

Fondant (makes one approximately 5 inch diameter ball)
From Bake at 350

16 oz. bag mini marshmallows
3 TBSP water
2 lbs. powdered sugar
Coconut oil

Pour in the marshmallows and water in a bowl. Microwave at 30-second intervals, stirring after each interval, until melted. Reserve about 1/4 c. powdered sugar. Place the rest of the powdered sugar in the large bowl of a standing mixer. Grease the paddle attachment with coconut oil. Pour the melted marshmallows onto the powdered sugar. Beat until a dough forms. There will be lots of loose bits and sugar in the bottom of the bowl. Grease a clean work surface with coconut oil and dump out the fondant and all loose bits. Grease hands liberally with coconut oil and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.

Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out. When you have your colors finished, or just keep it all white, coat the fondant in a light layer of coconut oil. Wrap in plastic wrap and place in a large baggie. Stores at room temperature for several months.

Gingerbread lighthouse

And last but certainly not least the tiny house.

Oh and we won. We received an honorable mention for most adorable and won people’s choice award. Second year in a row we have won people’s choice. We are a bit proud.

 

Cranberry Orange Crinkle Cookies

Do you gift holiday cookies?

Participate in a holiday cookie exchange?

Cranberry Orange Crinkle cookies

Ruin all your co-workers good eating habits by tempting them with lovely treats?

Or just generally want to fatten up everyone around you so they don’t notice your extra pounds?

Cranberry Orange Crinkle cookies

If so, then these totally fit the bill.

For some odd reason I have never made crinkle cookies. I think at their most basic level they are just sugar cookies rolled in powdered sugar before baking. Or maybe just pure awesomeness. One or the other for sure.

Cranberry Orange Crinkle cookies

Cranberry and citrus has been on here three times now. As rolls, as muffins, and as bars. I think the combination in cookies might quite possibly be my favorite.

These are destined for a Christmas party tomorrow. The very best kind of Christmas party. One where we have soup for dinner and everyone brings a delicious dessert to share. Soup means there is more room to shove all kinds of sweets and goodies in my tummy.

I can’t wait.

Cranberry Orange Crinkle cookies

One year ago today: Banana Bread

Cranberry Orange Crinkle Cookies (makes about 3 dozen)
From Lauren’s Latest 

1 cup butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
2 whole eggs
Zest of 1 navel orange
2 Tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups all-purpose flour
1 cup chopped fresh cranberries
1 cup powdered sugar

Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, orange zest and juice. Stir in all dry ingredients,  excluding the powdered sugar, until just combined. Stir in chopped cranberries. Pour powdered sugar onto a large plate. Roll about 2 teaspoons of dough into a ball, then roll in the powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Cranberry Orange Crinkle cookies

 

Cookie Dough Frosting (or filling)

Yes another cake!

I am so incredibly blessed to be included in so many birthday celebrations. So. Many.

 Cookie dough frosting (of filling)

My lovely, sweet, beautiful friend Jenifer moved across the country a few years back and I don’t get to see her enough.

Thanksgiving weekend coincided with her birthday AND a trip back here to Oregon. I cannot get enough of her when she is back here. I was so lucky this time to get to have her over for dinner one night and then be asked to host her birthday party.

And birthdays mean cake. I am not going to even bother linking to all the birthday treats and cakes on here. There are so very, very many.

Cookie dough frosting (of filling)

This is actually attempt 2.0 at this frosting/filling recipe. It made its first appearance at my sister’s birthday at the beginning of the month. Total crowd pleaser.

When chatting with Jenifer about what kind of cake she wanted she suggested Funfetti. Um… I have feelings on that. Instead I offered her a chocolate on chocolate cake filled with cookie dough. Funfetti was quickly forgotten. Mercifully.

Cookie dough frosting (of filling)

My chocolate cake recipe is my standard go to. I can’t help myself. It is consistent and delicious. Light and moist — utterly perfect.

The cookie dough frosting (or filling as it was in this case) has no eggs so there is no concern about salmonella or the like. It doesn’t fare particularly well out in the air for long so I would recommend only using it if you are frosting cupcakes then immediately serving. Otherwise do as I did and fill a chocolate cake with it.

So much win.

Oh and this is going in my back pocket to make and serve at sleepovers when Little gets bigger. Cause I am a cool mom like that.

Cookie dough frosting (of filling)

One year ago today: Turkey (or chicken) biscuit pot pie

Cookie Dough Frosting (or filling) (makes enough to fill one layer of a cake or frost about 18 cupcakes)
From the Girl Who Ate Everything

1/2 cup (1 stick) unsalted butter, softened to room temp
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/4 cup flour
1/2 teaspoon salt
4 Tablespoons milk
1 cup mini chocolate chips

With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add the milk gradually until desired consistency is reached and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes. I like mine thick so I kind of spoon is on. Store in refrigerator.

For the rest of the cake I used this chocolate cake poured in two 9 inch pans and baked for 30-35 min and this chocolate frosting doubled.

Cookie dough frosting (of filling)

Strawberry Blondies

Ah Oregon.

I love you but you are such a tease!

The weather was lovely the end of April and beginning of May. We are talking a couple 80 degree days. For the past two weeks it has been low 60s and rainy. This happens every.single.year. A few lovely days then it rains till after the fourth of July.

Strawberry blondies

This year though the lovely weather was longer and hotter than usual. Shorts came out. I bought sandals. We had to WATER our garden (unheard of this time of year).

On the upside I am not having to water my garden again. The warmish days with loads of rain are making the garden explode. It is super cool to watch. This weekend there was even just enough sun to rippen a few of our strawberries.

 Strawberry blondies

OUR strawberries. We planted a whole raised bed this year with 30 plants. Little is slowly learning how to know which ones are ripe and which ones aren’t. He makes a beeline for the bed every time we head outside.

One thing I truly love about living in Oregon are our strawberries. Strawberries start showing up in the grocery stores around here in February. They are red alright but tasteless and wood and most likely from California. Local strawberries are just starting to come on and I swear they are made of candy. The berries are so soft they melt in your mouth and have such an intense flavor. I dare you to find a better strawberry than the ones we get around here.

Every year I go to a local u-pick farm and load up on berries. Once home my sister and I turn those delicious berries in to the most incredible jam. There is something special about opening a jar of jam in January and having it taste almost exactly like summer.

Strawberry blondies

Last year I think we canned over 20 jars of strawberry jam. We are planning on going picking on Sunday and there are still a few jars in my fridge. While trying to come up with a treat to make yesterday I was perusing strawberry recipes. I wanted to use fresh berries but stumbled on this one that uses jam instead. I certainly have jam to use up…

So if you are like me and have jam in your pantry to use up before canning more this year then here is a great recipe for you! Any flavor of jam here would do beautifully too. Or you could make a compote with fresh berries and use that. Either way yum yum.

I can’t wait for the rest of the summer fruit and veggies!

Strawberry blondies

One year ago today: Sweet potato, zucchini, sausage yumminess

Strawberry Blondies  (makes 1 8×8 pan)
Adapted from Food Network

4 tablespoons unsalted butter, plus more for the pan
1 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons (or more) strawberry jam

Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan then line with parchment. Put 4 tablespoons butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the egg.

Whisk the flour, salt and baking powder in a small bowl. Stir into the butter mixture. Spread the batter in the pan. Drop dollops of jam on top and swirl with a knife. Bake until set, 20 to 25 minutes. Wait to slice till completely cool.

One Year Anniversary Party

I meant to post on Friday but see there was this party and I was kinda busy…

Then I meant to post something Saturday morning but was terribly busy….

So I am sorry. But not really. Because it was totally worth it to miss getting a post up.

Thank you all so very very much who came. Thank you for the lovely kind words from those of you who didn’t make it. What a fun fun day.

The party went off without a hitch. There were hardly any leftovers and yet I think everyone got to try everything they wanted. I could not have been more perfect.

So here are a collection of pictures from right before everyone showed up. I intended to take pictures during but set my camera down as the first guest appeared and didn’t pick it back up.

IMG_8587

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

One year anniversary party!

Those beautiful cards with the names of the dishes? Yeah I am not that crafty. I was blessed to have the talented Jayma Malme visit me and so generously make them. She is amazing. Go check out her blog. I am in awe.

Let’s do this again next year!

Ps. Want the recipes? Here is the cookbook! Enjoy!