The Coffee Shop

The Pink Cake

noreply@blogger.com (Paloma) — Mon, 20 May 2013 07:14:29 PDT

Hello everybody, here I am again, with my monthly post! I feel weird to not be as active blogging here but I hope to be able to "get back at it" soon! Not much is going on here, we still have ONE car only, I mentioned 1 of our cars got stolen in my last post, we don't see the possibility of buying another car anytime soon... My 2 yr. old is potty trained! It took me a day! but I shouldn't say it took "ME" I should say that with God's help and with her good attitude this was done quickly! She only had 1 real day of being trained, three days ago, after that she hasn't had any accidents EVEN AT NIGHT! It's amazing that she just "GOT IT" she even wakes up in the middle of the night and lets me know she needs to go potty! What a big girl! It's a little bittersweet I must admit, as I see her grow up so quickly makes me realize I no longer have a "baby" ... But let's not talk more about potty training, especially because we're about to start talking about CAKE!... it's time to reveal the "cake of the month" ... as you know I bake with

Which by the way, we're now on Facebook too! LIKE us here. Well, we, The Cake Slice Bakers, have to bake 1 different cake each month, as you may or many not know, this year we're baking from the book Vintage Cakes by Julie Richardson, and it's been awesome! None of the cakes has disappointed, pretty much everyone has enjoyed each of the cakes so far and that makes me very happy! For May the Cake that won the "poll" was "The Pink Cake" which is a triple layered chocolate cake with a Raspberry Buttercream... I voted for this cake, and the cakes that I vote for usually never win LOL! so I was thrilled to try this one! I must say I was tempted to change the raspberries for strawberries because I am not that big of a fan for raspberries... but I usually like to adhere to the recipe just as it is, even when it calls for ingredients I would not normally use because I see it as an opportunity to try things that might not be my favorite or that I am not so "sure" of... and sometimes I get great results (not always) but I am happy to say that I am definitely happy it worked this time!

The intense color of the raspberries gave the frosting its beautiful pink (and totally natural) color and delicious fragrance! Plus the fact that the raspberries are pureed and strained to remove the seeds "did the trick" and made them "the special ingredient" of this cake! giving it a slight tart freshness that went great with the deep chocolate flavor of the cake.

I went for something simple and decided to make 2 9" layers instead of 3 8"

I thought this cake would be perfect to have for hubby's birthday... I know it looks a lot like a very girly cake but trust me... any man that is not afraid to have "The Pink Cake" for his birthday will really enjoy it!

I used fresh raspberries for decoration

My husband wasn't sure if he'd like it or not, he's not a fan of raspberries either and he's just happy to have "chocolate on chocolate" kind of desserts... but he trusted me and he was actually shocked by the results, when he had the first bite he actually dropped his hands on the table in actual disbelief, his jaw dropped as well and he just managed to say "this is awesome"

he enjoyed it so much!

Dear friends of ours enjoyed the cake with us, they liked it very much as well.

Our friends Venessa and Bill were happy to enjoy this cake with us!

I am so happy with this cake, it will definitely be one of those "go to" recipes, plus it's pretty simple to make.

It's great that hubby's birthday is in May because I got to have a slice for Mother's Day as well!

If you would like the recipe for this cake, I encourage you to get this book! Really do! You will not regret it! If you love good cakes this is a must have!

© Paloma K.

Better late than never - Almond Streamline Cake with Lemon Custard

noreply@blogger.com (Paloma) — Mon, 22 Apr 2013 16:15:04 PDT

Hello everybody! Yes... I am back! At least I am faithful to post something once a month! Don't you think? Everything here is going well, I am running and preparing for my first 5k which will be on Saturday, the girls are growing, hubby's work is good.... oh wait... well... his car got stolen last week... but .... that's another story! Let's focus on our blessings! :D

So... today... I am going to share with you about "April's Cake" ... as you know... I am part of The Cake Slice Bakers (find us on Facebook here) and I should've posted about our latest cake on the 20th... so I am a little late but here I am and that's what matters...

This month... the "winner cake" was an "Almond Streamliner Cake with Lemon Custard" from the Vintage Cakes Book by Julie Richardson, it is such a great book and all the recipes have worked for me so far! I didn't vote for this cake because hubby doesn't really love "lemony desserts" so I was actually a little "bummed" when this cake was chosen... I think the same thing happened last month... LOL! But we're a team so I still joined the group and baked it... I usually try to share my cake with friends... I just invite everyone who wants some cake to come to my house for cake and coffee (an open house kind of thing) and they come, children and everything for some good conversation and a sweet treat! I hadn't done this since last year because of Holidays... but once Easter was done I knew it was time to re-start my tradition.... And like usual I had a great turn out!

I decided to also make sugar cookies, brownies and chocolate cake to share with kids... and had the greatest time with wonderful, wonderful people!

This cake calls for Almond Paste which I had never used and I am so happy to have discovered this ingredient! Some of the ladies from our group even made their own paste, I just bought it but I will make sure I make my own next time I bake something with it! (There'll be definitely a next time) ... I must say that my almond paste gave the cake a delicious fragrance and just a subtle hint of "Amaretto flavor" in the background... it was very good! Everyone seemed to enjoy it (I hope they weren't just being nice) and most of the Cake Slice Bakers have agreed this cake is a keeper... My husband (as expected) didn't like it at all... but again... that's something I knew would happen because of the lemon custard (that man only wants chocolate! LOL!)

So... here we go with some pictures (If you want the recipe for this cake visit: my friend Anne and her blog "From My Sweet Heart"

A delicious time of the month

noreply@blogger.com (Paloma) — Sat, 23 Mar 2013 13:09:32 PDT

Today is March 20th, and every 20th of every month I get to talk to you about the cake we, The Cake Slice bakers, made... by the way... "The Cake Slice Bakers" now has a Facebook Page make sure you visit and like it! It will be a fun place to talk about cakes and all kinds of yummy desserts! Well... anyway... this month, the cake that was chosen was a Honey Bee Cake... and I wasn't too excited, to be honest... I am not a fan of "honey flavor" ... I do love honey... with lime... when I am sick... but for dessert? Not so much! Hubby is not a fan either... so I wasn't thrilled when this cake won the poll! Being a member of a group doesn't mean you're always going to get your way... but it means supporting the group and its decisions... and I am always up for experimenting with flavors, even those that I might not be so sure about...

Well.... I invited a friend over to my house, we were going to do a Bible Study but the people from my Bible Study ended up not being able to come, so it would be just my friend and I ... I thought it would be the best opportunity to make this cake... you know... and have a slice with good company and good conversation... I have another friend who I would've loved having over for cake and coffee, but my other friend and I are trying to lose some weight so I wouldn't put her in the way of temptation... I made my cake and it was SUPER easy and fast to make, not many steps, not many pans, it was just easy and quick....just like I like it... and guess what? It was DELICIOUS! I chose "Pure Orange Blossoms Honey" and the delicate flavor and texture of the cake with the delicious almonds and honey glaze on top were just excellent for our "brunch" kind of time... ah! I so wish hubby had loved it as much as I did... he did have a slice and said it was good but didn't really love it... he just TRULY doesn't enjoy honey flavor... I'd say "this is the cake" ... it's from the "Vintage Cakes" book by Julie Richardson and it's in the "Everyday Cakes" section.. well... it sure is the perfect cake for "any day" at "any time" whether it's dessert or brunch... it's lovely and fragrant! and it's just excellent for a Spring Day! I am tempted to make it again for Easter, my mom and sister will be visiting with us!

I also made a brown sugar whipped cream to go with it, the recipe for the cream I took from the previous book we used in the Cake Slice Group, "The Cake Book" by Tish Boyle. and it was the perfect accompaniment.

Here are the pics of my cake:

For the recipe... well... I will just encourage you to get this book! I know! I know... Now you want it, right? Well... you truly must have it... you can get it: here, just know that I am not earning any commissions from the sales of this book, LOL! This is just an honest, personal recommendation.

If you want to see what the rest of the bakers from the Cake Slice are baking and what their cakes look like... visit:

Red Velvet Cake with Mascarpone Cream Cheese Frosting

noreply@blogger.com (Paloma) — Wed, 20 Feb 2013 03:00:01 PST

Hello everybody! As you have probably noticed I haven't been blogging as I used to and even the "Coffee Friday" tradition has been stopped, I am taking care of business in my home, baking tons and just enjoying my girls and my new roles in church as a translator and other things that I am honored to be involved with... So right now my blog is suffering and even when I miss it I am ok with it because I know life is like that and I am busy living it! So much blessings to enjoy!

A tradition that will remain is my CAKE OF THE MONTH... I am part of The Cake Slice Bakers and we choose one cake each month and then reveal our cake on the 20th in our blogs! For February we chose "Red Velvet Cake with Mascarpone Cream Cheese Frosting" and according to my husband it was a great choice!

The original recipe makes a two layered 9" round cake but I decided to go for cupcakes instead and made them for Valentine's Day, cupcakes are not only "cute" but also easy to share with friends or in this case with people at hubby's work.

Here are my cupcakes:

I didn't take many pictures of the process or even an individual cupcake, it's been a few rough weeks here in our house and I guess I wasn't very inspired... but at least I took a picture of a cupcake before hubby finished it...

I guess what doesn't help is the fact that I can't really eat cake, so I only enjoyed a small bite of one... they were good but hubby actually said they were awesome! So... I highly recommend these... here is the recipe:

Red Velvet Cake with Mascarpone Cream Cheese Frosting
Makes one 9" double layered round cake or 24 standard cupcakes
Slightly adapted from: Vintage Cakes by Julie Richardson

Ingredients: (All ingredients should be at room temperature unless it's indicated otherwise)

For the cake

2 1/2 cups sifted cake flour (important to sift before measuring)
1/2 cup lightly packed unsweetened Dutch Processed Cocoa
2 tsp. baking powder
1 tsp. salt
3/4 cup safflower oil
2 tsp. vanilla extract
1/2 tbsp. red gel color
3/4 cup unsalted butter
1 3/4 cup sugar
4 eggs
2 egg yolks
1 cup buttermilk

For the frosting (this frosting recipe makes about 3 cups, enough to fill and top but not completely frost an 8 or 9" layer cake or 24 cupcakes)

8 oz. cream cheese
8 oz. mascarpone cheese (cold)
1/2 cup heavy cream (cold)
1/3 cup sugar
1 tbsp. pure vanilla extract

Directions:

Center an oven rack and preheat oven at 350F
In a small bowl sift together flour, cocoa, baking powder and salt, whisk until well mixed.
In another small bowl combine oil, vanilla and food coloring.
In the bowl of a stand mixer (using paddle attachment) cream butter and sugar together on med-high speed until fluffy about 5 minutes. Scrape sides of the bowl as necessary.
With mixer on low speed drizzle the oil mixture into the batter until well combined.
Turn the mixer gradually up to med-high speed and beat until fluffy again.
Blend in the eggs and egg yolks one at a timeadding the next one as soon as the previous one has disappeared into the batter, no longer! It is important to not overmix.
With the mixture on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour.
After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
Divide the batter evenly into the prepared pans (or muffin tins). Rap the pans firmly on the counter to release any air bubbles.
Place the pans in the middle of the oven and bake until the centers of the cake spring back when lightly touched (about 28-30 mins or about 20 minutes if baking cupcakes). Cool n rack for 30 mins. before removing from pans. Be careful when removing from the pans, as they are fragile and they could crack. Leave the parchment paper on until you assemble the cake.

Make frosting:

Using a stand mixer with paddle attachment beat the cream cheese until it's smooth and uniform in texture. Add mascarpone, cream and sugar.
Beat on low speed until combined, scraping the sides of the bowl well to ensure all ingredients are incorporated.
Kick the mixer up to high speed and blend the frosting for about 1 minute or until it looks creamy and thick. Turn down to low speed, add vanilla and mix just until blended.

(This frosting keeps in the fridge for up to 5 days)

Assemble the Cake:
Once the cake has completely cooled off place one of the layers, top side up on a serving plate. Using a metal spatula spread half of the frosting over the top of the cake, spreadint it slightly over the edge of the cake. Place the next layer of the cake, top side up again, on top of the frosted layer. Spread the remainder of the frosting over the top of the cake.

This cake keeps well in an airtight container in the refrigerator for up to 2 days, allow at least 1 hour for the cake to come to room temperature before serving.

Enjoy!

© Paloma K.

Delicious Appetizer - Battered Cauliflower

noreply@blogger.com (Paloma) — Wed, 30 Jan 2013 09:06:38 PST

Hello everybody, here I am ... working hard at being a wife, mom, choir member, church member, community member, and every single role I have... I do enjoy my "blogger" role as well! But I've had to make sure all my priorities are in order and there's so much to do that my blogging has taken a toll! I do need to keep it up though because it's my very way of expressing myself, it's a personal outlet... I just LOVE IT and love you all! (or like they say here in the South... "y'all")

Today I want to share with you a delicious, inexpensive and great way to make a delicious appetizer or side dish... in Spanish we call it "Coliflor lampreada" (which I guess the closest translation would be "battered cauliflower") ... My husband is not a big fan of cauliflower but he LOVES, LOVES, LOVES this dish! He eats the cauliflower florets like if they were chips when I make it like this... and last night (he had it for dinner) and even said: "I wish my mom could've tried this" (she passed away before I met him) so I know it's a huge compliment...

So here goes MY battered cauliflower recipe... it's very basic and you can get creative with it... adding some herbs to the batter, etc...

Here's how I make it:

Coliflor Lampreada

Yield: 4 servings

Ingredients:

1/2 cauliflower (steamed or boiled just until fork tender but not falling apart on its own)
2 eggs (divided)
1 1/2 cups of flour
1 tsp. garlic powder
1/2 tsp. black pepper
2 tsp. salt
About 2 cups of vegetable oil (I prefer Nutrioli soybean oil for this)

Directions:

When the cauliflower has been cooked and cooled divide it in small florets, season them with some salt and black pepper.
Mix flour, garlic powder, 1/2 tsp. black pepper and 2 tsp. salt together, coat the cauliflower florets with the flour mixture, set aside the "floured florets"
In a mixer bowl, with the whisk attachment, whisk the egg whites on high speed until stiff peaks form, with the mixer still running on high add the egg yolks one at a time and keep mixing until you have a spongy looking yellow batter.
While the eggs are mixing pour the 2 cups of oil (or more if needed) in a wok or a big saucepan at medium/high heat until it's very, very hot (ready for deep frying)
Add the cauliflower to the egg batter making sure the egg is perfectly covering all the cauliflower.
With a spoon carefully place the battered cauliflower florets in the oil (don't throw them or hot oil will splash) and just turn it to make sure all sides have a nicely golden color (you can do 4 or 5 florets at a time, don't do them all at once so you can handle them properly and make sure they all are evenly fried)
Place the florets on paper towel to remove the excess of oil. Serve immediately.

Enjoy!!!

© Paloma K.

The Cake Slice and The Classic Cake

noreply@blogger.com (Paloma) — Sun, 20 Jan 2013 13:04:48 PST

Hello everybody! Sorry I haven't been around as much... I am doing good stuff though! Being a mom and enjoying the terrible two's -OY!- but it's all a blessing, even those little things that now frustrate me... I know it's just a stage and this too shall pass and I might soon look back and feel like it passed way too quickly!

So... as many of you know I belong to a Secret Online Baking Group called The Cake Slice, we are a group of ladies who love baking and we choose a different book each year to bake from, right now we are baking from "Vintage Cakes" by Julie Richardson and it's been such a joy to bake from this book!

For January, two of the 4 cakes to choose from were tied at the end... so we had the choice to bake either of them... I chose "The Classic" and I am glad I did... I actually talked to a friend (Laurie) about it and about the fact that I can't really eat much cake anyway... and she had the great idea to use it for her hubby's birthday! They're all great friends so we made it a "date" and we all had lunch at her house yesterday with her family to enjoy her food and my cake... her husband really enjoyed it and my husband was almost like he was in heaven... he couldn't stop saying how much he loved it!

I am not sharing the recipe this time... but I am sharing with you "the process" of making it... I hope it's still fun!

My first two layers actually sunk! I was distracted and used baking soda instead of baking powder!

Chocolate ganache in the making! Semisweet chocolate + heavy whipping cream + dark brown sugar = awesomeness!

Second batch of cake layers were great! The recipe asked to make 4 layers out of the two but I used bigger round pans and preferred to have 2 thick layers than 4 thin ones.

This would've been the final product but I thought it looked too simple and dark....

So I gave it an extra touch with melting some white chocolate with butter and heavy cream to decorate the top.

Here's the birthday boy waiting for his wife to give him a slice!

Now... this is a cake slice! although it was supposed to be "yellow cake" and I found it "whiter than yellow" Delicious though!

Success!

When going to a restaurant...

noreply@blogger.com (Paloma) — Mon, 14 Jan 2013 06:40:35 PST

We can still make healthy choices when going to a restaurant... can't we? We just need to find them and try to not look too much at the rest of the Menu! LOL!

We had company over from Wisconsin, Auntie Sally and Uncle John stopped by our house and stayed for a couple of nights and one we spent one whole day together! I baked desserts but they took us out for dinner... I was a little worried and excited at the same time... would I be able to make a good choice? Thankfully yes!

Now... I am excited to start this week... hopefully it will be a great one!

Here's me at the Restaurant (we ate seafood overlooking the Gulf of Mexico.. it was neat!)

And here's my choice:

Char-grilled salmon on a bed of white rice and garnished with steamed vegetables

Not a bad weekend at all! How are you doing with your Year's Resolutions? My weight loss is not a "New Year's Resolution" but it's a resolution after all... Resolution implies being RESOLVED to do something... and I am totally committed to a healthy lifestyle! What are your goals? Don't let any bumps on the road stop you from doing what you have to do to reach your goals! :) You can do it!

Happy week everyone!

© Paloma K.

Inspired and Educational Coffee Friday!

noreply@blogger.com (Paloma) — Fri, 11 Jan 2013 02:00:08 PST

Hello everybody! Welcome to our Coffee Friday Party! Today I am very happy to introduce to you a wonderful blogger, her name is Elizabeth Peterson, I don't really know her that well! But I love everything that has to do with education and arts! And she blogs in a very cool site, The Inspired Classroom, where teachers and parents can get inspired everyday!

I really encourage you to visit the site... Elizabeth didn't really share much about herself when she submitted the picture to be published here... I soon realized it has to be because she doesn't want to "toot her own horn" but... she's amazing! she's a 4th grade teacher and she's just so dynamic and creative... well... you can read more about her here

I will now let her share with us! Welcome to "The Coffee Shop" Elizabeth!

--------------------

www.TheInspiredClassroom.com is the place where teachers can get inspired so they can be inspiring to their students. I am a fourth grade teacher and arts integration specialist, I also blog regularly about arts
integration as well as other related educational topics. My website offers insightful posts, resources and professional development opportunities for educators of all subjects and grade levels.

Studio Day and The Creative Process

What is True Integration

Coffee is a must during report card time. Don't get between this teacher and her favorite mug of coffee!

Elizabeth Peterson

So... Make sure you stop by her site and say hi to her! I am sure she will appreciate it! Thank you Elizabeth for sharing about yourself and some of your coffee with us!
© Paloma K.

My weight battle and a Healthy recipe

noreply@blogger.com (Paloma) — Wed, 09 Jan 2013 10:55:32 PST

Hello everybody! This year is just being hard to get the groove of things, I had a respiratory flu last week, that wasn't a good way to start the year... Thankfully I am much better but still fighting the residues of the congestion and my ears, well... those hurt a lot!

On the bright side I am doing much better with my eating/exercising... Most of you don't know that I am in a weight-loss journey and I've been at it since January last year... Today is actually my "anniversary"! Happy Anniversary to me! This never started as a "New Year Resolution" ... I just got tired of my extra weight, which has always been a struggle for me... Particularly being a foodie and food blogger! Come on! How can one keep the waist line in check with such passion for food/cooking/baking!!! But it IS possible and I am doing it! So far I've lost over 40 pounds and I am going for more! This will be MY year!

Even when in the past I've lost/gained again/lost again and so on ... all the extra weight... I had never actually done it for the right reasons and in the right way! I had always lost my weight just "to look good" which isn't bad in itself... but it can't be "the only reason" why one loses the weight... Because if "appearance and my image" is the only motivation ... then it's easy to resort to "shortcuts" and "easy/fast" ways to get rid of the pounds that "look so bad" ... This time I am doing it because I want to be healthy, I married the most wonderful man on the face of the earth and he's never actually "met ME" IYKWIM ... he's never really seen the "real me" that's been hiding inside all these extra pounds! and I am doing this to enjoy my life (which I already do) but to enjoy it more with him and my girls for longer! To avoid illnesses and just the "exhaustion" that comes from being overweight! And I am doing it "the right way too" just eating healthy and exercising A LOT! who knew! that actually works! LOL! And it's not a "quick or temporary fix" it's "the real deal"

So... today ... I am going to share with you a very healthy recipe, it's not only healthy but also very satisfying! I actually found the original at Allrecipes.com but this is my version... so... I hope you enjoy it! Don't worry... I'll continue to blog about luscious desserts and comfort food (LOL!) ... I've learned to resist the temptation of eating them... I can now cook them and just indulge moderately on special occasions... But I'll also try to share with you more and more healthy recipes like this:

Kale and Potato Soup with Cannellini Beans
Yield: 8 servings
Calories per serving: about 270

Ingredients:

2 tablespoons olive oil

1 medium white onion, chopped

2 tablespoons chopped garlic

1 bunch kale, stems removed and leaves

chopped

8 cups water

6 cubes chicken bouillon (I use Knorr)

1 (15 ounce) can petite diced tomatoes

8 red potatoes, peeled and cubed

1 (15 ounce) cans cannellini beans

(drained if desired)

1 tablespoon Italian seasoning

2 tablespoons dried parsley

salt and pepper to taste

Directions:

Heat the olive oil (at medium-low heat) in a large pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 5 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Increase heat to med-high and bring to a boil. Once the soup is boiling, reduce heat to med-low and simmer soup for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Enjoy!

© Paloma K.

A special Birthday!

noreply@blogger.com (Paloma) — Mon, 07 Jan 2013 07:38:42 PST

Today is the birthday of a very dear friend, interestingly, for some reason, my brain decided to never remember her birthday... at least that was the case for many years, until last year "the curse ended" and I could finally remember on the exact day! January 7th!

This friend has been my friend for a long time, we've been friends in the silliness of the teenage years, through the "I like that boy" times and through the "I don't know if I should dye my hair or buy shoes" troubles! As we grew older our friendship has grown stronger... we've been there for each other forever! She's been my "clothes shopping encourager", my "shoulder to cry on" when I've been sad. Her home has been like mine always! You know? She's been that friend that you just "drop by unannounced" and know "it's ok" we can talk about everything, even things that are "touchy" for each other and even if we ever got upset or anything... things always go back to normal! She sees the good in me and the bad too, we understand each other and I love making her laugh! LOL! it's very funny because I make her laugh so hard that sometimes it's like she's going to cry! She's also my "petite friend" ... so my mom used to say that together we looked like "Snoopy and the little yellow bird" LOL! ... I wonder which one I am! ... Growing up we were "expert parents" we knew it all, we even talked about the things that "we would never let our children do" and now that we have children we laugh at each other when we remember how foolish we actually were! we had no clue! And as our children yell in the background when we talk over the phone we can do nothing but try to comfort each other with an "I understand" LOL!

Ah! My friend! It's awesome having friends like that! I'll never forget the periods of my life that were the hardest... and again... she was there... through the nightmares I went through... she was there... (she is also married to someone that's always been a great friend too... so... they've both been there!) and now that everything is good and wonderful... she is still there! I pray everybody gets to have a friend like this... and in my selfishness I want to wish her MANY, MANY, MANY Happy Birthdays... Because I need my friend for many, many, many more years! Until we're all old and wrinkly and when I make her laugh we even forget what we're laughing about!

Happy Birthday Tere!

Tere... we all went "blueberry picking" when they came to spend vacations with us.

Our families together!

So... to wish her a happy birthday I am also going to invite you to her Etsy Shop! She is also crafty! She makes beautiful bows, hairbands and accessories for girls... here it is: http://www.etsy.com/shop/2PetitesFilles

© Paloma K.

Happy Dia de Reyes!

noreply@blogger.com (Paloma) — Sun, 06 Jan 2013 15:37:45 PST

Allergy Friendly and All Natural Coffee Friday!

noreply@blogger.com (Paloma) — Fri, 04 Jan 2013 03:00:09 PST

Hello friends! I hope you are ready for our FIRST Coffee Friday Party of the year! May this year be filled with blessings and with lots of coffee (tea or hot chocolate) for all of you! I hope you've remembered to mention the word "coffee" somehow in any of your posts of the week, remember, the "word" can be in any of its forms, you can randomly mention your "coffee table" or even the name of your favorite Coffee Shop, it doesn't even have to be "the main subject" in your post. Then, just make sure you link back to us... You can use our "Coffee Party" button (find it on my right sidebar) and voila! We're good to go!

Today I have a very special guest, Julie, she is very enthusiastic and just a pleasure to work with! If you say hi to her she'll always say "hi back" so make sure you read what she has to say (below) so you can get to know her better... she's also sharing a delicious coffee-themed recipe with all of us! I would add a lot more about her but I think she's got it all covered... here she is:

---------------

About Me:

Hello! My name is Julie, and I am SO excited to be here on The Coffee Shop to share a little bit about myself, my blogs and a recipe with you! Thank you, Paloma, for the opportunity! :) Let's see...A little about me. Well, I'm a housewife with Fibromyalgia (and I refuse to let it define me), Hashimoto's Thyroiditis and a heart arrhythmia; I have a passion for helping those with food allergies/sensitivities find the resources they need to enjoy life; I have a love for my family, my God and my country that just won't quit; and I love to blog. I've been married for 12 and a half years to my college sweetheart. I am also the mother of 3. My first born is a very intellectual, reading and writing-crazed, just-turned-10-year-old boy who has Hashimoto's Thyroiditis just like his momma and an excessive swelling issue with bug bites. My middle child is a zany, fun-loving 8-and-a-half-year-old boy who has Functional Hypoglycemia and trouble with reading and writing, but does the best he can always. My youngest is a darling little nearly-2-and-a-half-year-old daughter with just a hint of drama who loves to laugh and smile. Life is full with potty training, housework, games, church, school and trying to eat right and get just enough exercise for all of us...And finding time to blog about it all! :)

Oh, yes, and we have a cat, too. Her name is Crush (named after the turtle from Finding Nemo because she's tortoise colored and my hubby thinks he's funny :) ), and she thinks we're her kittens...We don't have the heart to tell her otherwise. :)

About My Blog:

I actually have 2 blogs.

Natural and Free : This is my recipe/information blog for those who have or take care of those who have one to all of the top 8 allergens (soy, wheat, fish, seafood/shellfish, peanuts, tree nuts, eggs and milk). This blog actually started years ago (2006) as just a web page I designed called Soy Allergy off a site my husband and I have called BibleClue.com when I was struggling to find information on soy after I was "diagnosed" with allergies to soy, fish and nuts and was to avoid all forms of soy, fish, seafood/shellfish, tree nuts and peanuts (I no longer have these allergies, if I ever had them to begin with.). It's since morphed into Natural and Free, going through several stages in between. (You can read more about this on my Facebook page and under my "Why I Started This Blog" page on my blog, if you like.)
Fibro, Fit and Fab!: I started this blog to share my personal journey about becoming fit and fabulous despite having Fibromyalgia after I was diagnosed with that chronic condition on August 8th of this year. Where Natural and Free is more recipes and information, Fibro, Fit and Fab! is more about my daily life.

I have:
• Facebook: /NaturalAndFreeBlog
• Twitter @NaturalFreeBlog
• Pinterest /naturalandfree
• Google+

Feel free to add me at any or all of these locations if you wish (I update about both blogs at all these locations whenever I post), and let me know so that I can keep in touch. You can also email me, and I'll get back with you ASAP. :) I look forward to connecting with you!

And now... A Coffee-themed Recipe Just For You!

Seeing as it's January, cold and snowy (at least in the Northern part of the Michigan where I'm from) and I am visiting here at The Coffee Shop, I thought I would offer you my allergy-friendly, cost-effective, natural food alternative to a Caramel Mocha. My version (an adaptation from one I found here: Homemade Salted Caramel Mocha) is soy, egg, wheat, nut and fish-free, and it can even be milk-free and sugar-free (see variations)! How awesome is that? Allergy-friendly never tasted so good! :)

Caramel Mocha

3/4 Cup white sugar, divided
3 Tablespoons salted, full-fat butter
4 1/2 Cup milk, divided
1/2 Cup cocoa powder
2 Tablespoons instant coffee
1/8 teaspoon salt (optional)
1/2 to 3/4 teaspoon vanilla

In a medium saucepan, cook 1/2 Cup of the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring), until it turns a deep amber color; add the butter and stir until it is melted.
Add 1/2 Cup milk, coffee, cocoa, salt (if using) and remaining 1/4 Cup sugar and mix until well blended. (Note: Be careful! The hot sugar will bubble up when you add the milk.)
Add the remaining 4 Cups of milk and stir until everything is heated thoroughly.
Remove the mixture from the heat and stir in the vanilla before enjoying.

Yield: Makes about 5 one Cup servings.

Variations:

Milk-free: Use a dairy-free milk for the milk and a dairy-free butter for the butter. Just keep in mind your allergen needs when picking a substitute.
Sugar-Free: Use a sugar substitute in place of the sugar.
Frothy Top: Place a 1 Cup portion in the blender and blend for a few seconds before pouring into a mug for a nice frothy top.
Coffeehouse Style: Top with whipped cream, caramel sauce, cinnamon or any combination that you like to make a more "coffeehouse" style drink.
Iced Caramel Mocha: Let the mocha cool and then serve over ice.
Caramel Mocha Frappe: Let the mocha cool and add a 1 Cup portion to a blender along with 1/2 to 1 Cup (amount based on preference) of ice and blend until desired consistency. I would start with the 1/2 Cup of ice and add more if you want it thicker.

I hope you all enjoy the recipe! Thanks again to Paloma for having me! I enjoyed my visit tremendously! :) I hope you all have an amazing 2013 and stop by to visit me at my blog(s) soon! –Julie

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Don't wait any longer! And stop by Julie to say hi, thank her for sharing some coffee with all of us (good stuff!) and start following her... Thank you again Julie for being part of "The Coffee Shop".

First day of normalcy

noreply@blogger.com (Paloma) — Wed, 02 Jan 2013 21:04:26 PST

Today was the first day back to my "old routine" ... Hubby went back to work after he spent two weeks at home just off for the holidays... I really missed him... I know! it's just a few hours... but he truly makes my days brighter! I always tell him that when he walks in a room it's like the sun came out just for me!

With my love!

I guess it was harder because I just got a cold, the day was gray and cold and I didn't feel like "facing the day without him" (especially with two little ones that still eat, play, run and need all my attention and energy!) but ... I still made it through the day and I must even say it was a productive one... I enjoyed dancing with my 4 year old and re-starting our homeschooling!

Tomorrow... Tomorrow will be better! I am sure... I am very thankful for the comments I receive on this blog! And I encourage you to keep coming, trying my recipes, sipping a cup of coffee (or whatever you prefer) and just sharing about yourself! I do read all your comments and they mean so much to me, sometimes it takes me a little bit to get back to all of you but I do try!

Don't forget to "mention coffee" in any of your posts of the week so you can link-up with us!... Now that everything is back to normal we're re-starting our "Coffee Friday Party" tradition and we'll have a great featured blogger! You won't want to miss it!

See you around!

© Paloma K.

Rosca de Reyes - Mexican Kings Cake

noreply@blogger.com (Paloma) — Tue, 01 Jan 2013 17:39:45 PST

Hello everybody! Well... it's almost time for our next celebration, at least in Mexico, we celebrate "Dia de Reyes" (Three Kings Day) ... If you want to know more about this tradition, well go to my post about it just click here... I'll just quote a little something from that post here...

- "In many cities in Mexico "Santa" is not the one who brings the presents, but "The Three Kings", so early on January 6th morning many children received their toys! And as they play and enjoy what their gifts the adults get ready to have a "merienda" (an early evening dinner) where they will have the "ROSCA DE REYES" (Three Kings Cake) and hot chocolate or coffee!" -

So... this year I will be making my own... and I actually JUST made one to share the recipe and pictures with all of you... There are many versions of this bread... but this is one of the easiest you'll find and also way more delicious than store bought! I hope you enjoy it!

Rosca de Reyes

For the bread:

2 tsp. active dry yeast
1/4 cup warm milk
3 1/2 cups all purpose flour
1/2 tsp. salt
1/2 cup unsalted butter (room temperature)
4 eggs
10 tablespoons of granulated sugar
the zest of 1 orange
1 tsp. vanilla

For the "crumb/sugar topping"

1 egg yolk
1 pinch of salt
3/4 cup confectioners sugar
3/4 cup flour
1 stick of softened butter
1 tsp. vanilla

Additional toppings:

1 egg for "varnishing"
Candied cherries and assorted candied fruits, like lemon/orange/lime candied peel and/or fruit cake mix
Colored sugar (yellow/green/red are traditional colors)
Granulated sugar to sprinkle

Directions:
Mix (with a plastic spoon and in a clean glass or plastic container) the dry yeast, warm milk and one tablespoon of sugar. Cover and let it rest in a warm dark place (it could be inside your oven) for 10 minutes
In a a mixing bowl add 1 cup of flour and the "yeast mixture" using the hook attachment mix for 1 minute, slowly add another cup of flour, salt, butter, eggs, sugar and continue mixing, incorporate remaining flour and add orange zest/vanilla and mix for about 4 minutes.

Transfer your dough to a floured surface and knead with your hands adding more flour until your dough is no longer sticky. Return dough to mixing bowl, cover with a damp cloth and let it rest for 2 hours inside your oven (it's better if it's a little warm but not hot), the secret with this bread is to be patient, you just have to "forget about your dough" for those 2 hours and not be uncovering it, it needs to rest like that to be able to rise and let the yeast do the work.

After the dough has doubled in size, kind of "punch it" with your knuckles (again on a slightly floured surface) to get the air out of the dough (punch it about 4 times only) then roll it out to form an oval and it should be about 1/2 inch thick.

I couldn't take pictures at this point but this is how you should roll your dough.

Then starting from the further side from you start rolling your dough (not too tight but not loose either) towards you to form like a "taco"

(As you are rolling this would be the time to insert a couple of little plastic dolls that the traditional bread calls for, I left those out)

Then grab your "roll", transfer to a slightly greased jelly roll pan and shape it into an oval, handling the dough to join the ends as much as you can with your fingers and then just kind of press the oval shaped roll down to flatten a little.

Cover with a damp cloth and transfer your oval shaped roll back to a warm/dark place and let it rest for another hour.

When the hour has passed now just "varnish" your dough using 1 slightly beaten egg and a pastry brush

It's time to make the crumb topping:

Just incorporate all the crumb topping ingredients (egg yolk, powdered sugar, salt, flour and vanilla) and don't over mix, roll it out and cut "stripes" that you will place on top of your "rosca" as you wish, it's a delicious topping, next time I will use more of it... but here's what I did:

Now just decorate with the fruit and the colored sugars and then sprinkle additional granulated sugar all over it!

Bake in preheated oven at 350F until a beautiful dark golden color shows (for about 20 up to 30 minutes, time might vary depending on the oven)

ENJOY!

Last post of the year.... Thanks and MORE!

noreply@blogger.com (Paloma) — Mon, 31 Dec 2012 07:55:37 PST

Hello everybody! December has been hectic with good activities here "en Mi casa" which is "Tu Casa" too! I've had visits from Mexico, friends and family! I also had lots of baking to do and cooking, I sold tons of Christmas Cookies and Chocoflan Cake so I got a new camera with part of the money I made from alll the baking (I was soooo needing it for better pictures) and I've also been enjoying hubby being home! He's been off of of work for about a week now, he'll go back to work on Wednesday (I wish I was rich to keep him always to ourselves! LOL!) So... it's been impossible to post more often or reply but once things go back to normal I am sure everything will be better here!

I just want to take the opportunity to thank you all for being with me in 2012! This year has been the "come back" of "The Coffee Shop" and I've been very blessed to get to know more people through this blog! Thank you all for being here! For sharing, for commenting, for being so supportive! And for encouraging me with my projects! Thank you for trying my recipes!

I hope 2013 will be filled with new blessings that we can all share together!

Do you have any goals/resolutions for this year? Would you like to share? Whether they are personal or blogging goals... feel free to share

I lost 40 pounds in 2012 and I'm going for the rest this year! I hope I'll do a better job with homeschooling and finally have a serious calendar/schedule that I'll adhere too... and in the blogging area ... well... I hope our Coffee Friday Party just "takes off" !

By the way... join us this Friday ... we will have a featured blogger!

Pic: New Year's Eve 2007 ... I was the photographer -sigh-

... Anything else? Well... I just wish you all a Happy and successful 2013!

© Paloma K.

Mississippi Mud Cupcakes with Marshmallow Frosting!

noreply@blogger.com (Paloma) — Wed, 19 Dec 2012 22:00:01 PST

Hello everybody! As you know (I hope) I am part of an amazing baking group... The Cake Slice !

This time we all voted, like we do every month, and the "winner" was:

Mississippi Mud Cupcakes with Marshmallow Frosting

And AH! You have to trust me... They did not disappoint! They were MUDDY and good! Well... not muddy... not gooey but just so chocolatey moist! And the marshmallow frosting was just perfectly delicious and went really well with the cupcakes! I decided to half my recipe, 24 cupcakes would've been too many! But the 12 cupcakes I made were certainly enjoyed!

The Marshmallow Frosting required lots of precision and good timing! There were no "marshmallows" involved... you had to make your own! ... it was made with thoroughly beaten egg whites and candy (melted sugar until it reached 242 F) and then mix it all together at the exact time when the caramel reached the temperature (I had NO THERMOMETER!!!) and the egg whites were just right and stiff! I was nervous about it but ... everything went well! I am debating if I should post the recipe as well... I think I might but I am falling asleep and just exhausted from all the baking I've been doing, just today I baked about 300 cookies and 24 empanadas! but I didn't want to wait any longer because we're supposed to reveal our cakes on the 20th of each month and I didn't want to be late!

So... it was fun and totally worth baking these cupcakes! The recipe is a really great one from a book I've come to love: Vintage Cakes by Julie Richardson... If you don't own it yet and you love traditional cakes, this is a must have!

Here are the pics (horrible pictures by the way) of my cupcakes... And yes... I am asking Santa for a new camera! LOL! Santa might be late though!

Perfect and stiff egg whites, just right!

This is the marshmallow frosting, had to be piped immediately!

My finished cupcakes!

Merry Christmas!

Keeping our Lights Shining Bright!

noreply@blogger.com (Paloma) — Mon, 17 Dec 2012 07:43:08 PST

Hi everybody! I promise I'll try to visit some blogs today! It's been really busy here... and then after the horrible tragedy in Connecticut I haven't been feeling like blogging... Such a horrible thing! It's made me sick to my stomach... My prayers with the families of the victims. May God's surpassing peace flood their hearts.

Today is a new day but even when it's new... nothing will be the same... what happened in that school, may it be something that we always remember, to use it for something good, if possible... hug more our children, kiss them every time, avoid holding grudges, focus on what matters most...

This Christmas hold your loved ones tight! Don't focus on gifts but focus on Jesus, on His love, eternal, perfect, pure! And rejoice in that love with those around you! The events made me want to turn my Christmas lights off... I thought: "how can we be celebrating in the middle of so much pain?" But how can we not? When our hearts ache most we need to remember and celebrate that Jesus was born! in the darkest hour His light continues to shine! His light came to this dirty, painful world that didn't even want Him but that so desperately needed Him... and we continue to need Him today, my Christmas lights are shining to remember that! not just for "decoration" ... Let your lights shine this Christmas... not to represent "wealth, parties and good times" but to reflect on the fact that this dark world needs Him, and if we don't let our lights shine... who will?

John: 8:12 -Then Jesus spoke to them again, saying, “I am the light of the world. He who follows Me shall not walk in darkness, but have the light of life.”-

© Paloma K.

Coffee Friday - Update

noreply@blogger.com (Paloma) — Fri, 14 Dec 2012 06:03:31 PST

Hello everybody! Just to let you know Coffee Friday will be back after the Holidays! Our next Coffee Party will be on Friday January 4th, 2013! Keep taking pics of your coffee mug, coffee stains, coffee beans.... even a coffee ring! Anything coffee! send them to my e-mail love.for.coffee@gmail.com to be featured here or just mention "coffee", even if just randomly, on any of your posts to link up with us!

Here is our Coffee Party button...

Picture Post!

noreply@blogger.com (Paloma) — Mon, 10 Dec 2012 13:44:18 PST

ooh! Lots of catching up to do replying and commenting on other blogs! I hope once January starts everything goes back to normal and I can blog more... I just want to say I'm here, we're enjoying the feeling of Christmas all around us and ... well... here are some pics of how we're enjoying!

Paper Snowflakes

More Crafts

Nutcracker!

Love!

My princesses

Of course!

Christmas Cookies - Christmas Wreaths

noreply@blogger.com (Paloma) — Wed, 05 Dec 2012 08:36:32 PST

Hello everybody! I have a very easy (and fun) recipe to make Christmas wreaths... These are not exactly my favorite cookie in flavor.... You know? but I always feel like they are a MUST HAVE for how festive and "Christmassy" they are!

Before I share the recipe let me give you a quick update on our Coffee Friday... I will be re-taking it in January! I already have some great bloggers that will be featured! So... don't think that we're done with our Coffee Party! Keep posting and mentioning "coffee" in your posts so you will be able to link up with us! Our Next Coffee Friday will be on the 4th of January 2013! Do not miss it! Here is our Coffee Friday button if you want to add it to your blog as a reminder!

Now... Our Recipe:

Christmas Wreaths:

Ingredients:

1/2 cup butter
30 large marshmallows
1 1/2 teaspoons green food coloring

1 teaspoon vanilla extract
4 cups cornflakes cereal
cinnamon red hot candies to decorate

Directions:

1.	Line baking sheets with waxed paper. Set aside. Melt the butter in a large saucepan over low heat. Add marshmallows, cook until melted while stirring constantly. Remove from heat, add food coloring, vanilla, and cornflakes.
2.	Quickly drop heaping tablespoonfuls (I use a small ice cream scoop) of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Place them in the fridge to chill before removing from waxed paper, and storing in an airtight container.

Note: it really helps if someone - a little one even - helps you add the hot candies as you shape the wreaths so they stick better.

Have fun!

Christmas Traditions

noreply@blogger.com (Paloma) — Tue, 04 Dec 2012 07:15:44 PST

Hello everybody! I hope you've been enjoying the recipes I've shared with you! I've posted several cookie recipes and you can also check my Recipe Index for more yummy dishes/desserts!

Today... I want to ask you about Christmas traditions... Do you have any? Anything that you do with your family every year that you all enjoy? some little thing that you probably haven't even realized it's a tradition but you love doing on Christmas?

Share with everyone here... maybe someone will read them and even make your family tradition their own!

Something we do here every Christmas season is watch the movie:

Such a beautiful movie!! We watch it a week or two before Christmas. We also love "White Christmas" and something we do on the very Christmas day is sing Christmas Carols with song books made for the whole family, the Christmas songs books get out at some point in the night and everybody sings together and Josh (my hubby) reads some Bible verses on the Birth of Jesus between some of the songs. It's very beautiful and we used to do this with hubby's family but now that we moved to Texas we "skype" to "be" with them.

Do you do anything special? I'd love to read all about it!

© Paloma K.

Christmas Cookie Series - Haystacks!

noreply@blogger.com (Paloma) — Mon, 03 Dec 2012 14:50:39 PST

Hello everyone! Here I am just trying to at least get to post something! I will also dedicate some of my time today to stop by some blogs that have been kind enough to leave a comment here! Thank you all! for reading, liking, sharing, pinning!

Now... Let me share a quick and easy recipe to make the very popular "Haystacks" which are also known as "Chinese Cookies" and "Chow Mein Cookies"

There are many recipes out there... but these is the one I've found to be simpler and yummy... of course you can modify it to your own taste.

Haystacks (aka chow mein cookies/chinese cookies)

Ingredients

1 cup semisweet chocolate morsels
1 cup butterscotch morsels
1 can (5 oz each) Chow Mein Noodles (5 oz = about 2-1/2 cups)
2 cups miniature marshmallows (optional, I don't use these)
1/2 cup dry roasted peanuts

Directions (First of all line two big baking sheets with parchment paper)

Melt chocolate and butterscotch morsels in the microwave (on high for about 2 or 3 minutes, make sure you stir ONE time, after 1 minute). Once it's melted, stir until smooth.
Add chow mein noodles, marshmallows (if using) and peanuts. Stir until well coated.
Drop mixture by spoonfuls onto your prepared baking pans (not much space is necessary between each cookie, just enough so that they aren't touching). Refrigerate 1 hour or until firm. Enjoy!

Note: Store in sealed container in cool area or freeze so they stay good longer, to thaw just get them out of the freezer (to room temperature) and wait a couple of minutes.

Christmas Cookies Series - Peanut Butter Blossoms

noreply@blogger.com (Paloma) — Tue, 04 Dec 2012 05:49:18 PST

Hello everyone! Thank you all for your comments... I promise I'll get to each one of them eventually! It's a busy season and I'm also baking not only for myself but baking for exchanges (even gift exchanges) and also trying to sell some of the cookies I make (and one or two chocoflan cakes! why not?!)

Right now I am going to share the recipe to make another Favorite Christmas Cookie... "Peanut Butter Blossoms", some people also call them "Hershey Kisses Cookies". I love these! but I am not sure if it's really the flavor I am so in love with or just the way they look! I know they are good... but also... love starts through the eyes... and these lovely cookies sure make you fall for them "at first sight"

Here is my recipe:

Ingredients: (all ingredients should be at room temperature)
Yield: Makes about 80

1 cup butter (softened)
1 cup peanut butter
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1/4 cup milk
2 tsp. vanilla extract
3 1/2 cups all purpose flour
2 tsp. baking soda
1 tsp. salt
extra: 1/2 cup granulated sugar for rolling (decorative purposes mainly)
1 bag -12 oz.- of Hershey Kisses (milk chocolate)

Elaboration:

Preheat oven at 350F
Slightly grease cookie sheets
Combine flour, baking soda and salt. Set aside.
Cream butter, peanut butter, sugars until smooth.
Beat eggs one at a time, stir milk and vanilla. Stir in dry ingredients just until incorporated.
Make little balls (about 1") with dough, roll them in additional sugar. Bake them in preheated oven for about 8 minutes. Press 1 kiss of hersheys into each cookie and bake for 2 more minutes. Cool in wire rack.

Note: to make the dough balls I use a small ice cream scoop and drop them on the sugar where I will roll them, that will make the dough easier to handle too.

Enjoy!

© Paloma K.

Christmas Cookies Series - Mexican Wedding Cakes

noreply@blogger.com (Paloma) — Thu, 29 Nov 2012 13:38:13 PST

Hi dear friends! Thank you for stopping by at The Coffee Shop! Today... I bring to you... one of my very favorite kind of cookie: Mexican Wedding Cakes aka Russian Tea Cakes

I just love this melt-in-your mouth good cookies! They are buttery and deliciously rolled in powdered sugar... They are very delicate and just perfect for Christmas!

Today I made a batch... and I know I'll be baking many more! Yes... again... this recipe was shared to my by one of hubby's aunts!

Mexican Wedding Cakes aka Russian Tea Cakes

Yield: 48 cookies

Ingredients:

1 cup butter
1/2 cup powdered sugar (plus more for rolling)
1/4 tsp. salt
1 tsp. vanilla
2 cups of flour
finely chopped nuts (optional, although, authentic Russian Tea Cakes ALWAYS include nuts)

Directions:

Preheat Oven at 400F.
In a mixing bowl cream Butter, Add sugar and mix to incorporate, gradually add salt, vanilla, flour and nuts (in that order) just until incorporated. Mixture will be a little stiff. Pinch small amounts of dough to make 1" balls. Bake on ungreased sheet for 8-10 minutes just until bottoms are golden and the cookies show tiny cracks on them. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Christmas and Thumbprints

noreply@blogger.com (Paloma) — Wed, 28 Nov 2012 06:23:28 PST

Hello everybody... How are you doing? I hope you're all excited about Christmas! I know some of you might not celebrate it... But it's a big deal here in our house. We are all excited about this season! I've hope everybody who does celebrate Christmas makes sure to celebrate it peacefully and with a joyful heart! Remembering that the Reason to celebrate is Jesus... When we remember that... then nothing can go wrong... Because Jesus was born NO matter what. I know this is a hard season for many, those who have lost someone dear to their hearts or those who might be struggling financially... I am not trying to minimize anybody's situation but I am just trying to help us keep in mind that He was still born... He was born in a dark world that needed His light and salvation, that first Christmas was pretty "frugal" if you remember... But there were still angels singing! And they still are... singing to our Savior! Let's join the angelical choir regardless of our situation...

So...

Now that I've shared a little bit about Christmas... let me ask you... will you be baking cookies? as I said previously... we don't need to get too stressed about anything and Christmas is not about food, money or even about family... it's all about Him... but still... it's great when we can share this wonderful season with those we love while enjoying some good food... not indispensable... but ... it's nice if we can do it... Today I want to share with you a recipe that I found in the "Living" Magazine by Martha Stewart...

Thumbprints with Raspberry Jam and Pistacchio

Still in the "Filling" process

Ingredients

3 cups all-purpose flour
3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract
3/4 cup chopped pistachios or sanding sugar (optional)
1/2 cup raspberry jam

Directions

Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.
Roll dough into 1-inch balls, then roll in finely chopped nuts or sanding sugar, if using. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
Press a well into the center of each using your finger. Refrigerate until firm, about 30 minutes. Bake at 350 degrees for 7 minutes. Remove from oven, and press well again with handle end of a wooden spoon. Bake until firm, 7 to 9 minutes more.
Let cool completely. Spoon jam filling into thumbprints.