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LP Christmas Cookies with Babalou 12/18-12/31
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Dec 19, 2016 18:42:35   #
run4fittness (a regular here)
 
Barbara, you do realize we are all gaining weight just reading these recipes, right?

Keep it up! Sounds delicious.
 
Dec 19, 2016 22:03:19   #
Babalou
 
eshlemania wrote:
Oh, my Barbara, these sound soooooo very good. Going to have to try these with almond flour. Yum! Where are you flying to?


They are tiny explosions of flavor, Bev. One flour that may work is one called "One for One". But it is expensive. We are flying to Cleveland, Ohio. We have never missed a Christmas with the grandkids. Very excited!
Dec 19, 2016 22:03:49   #
Babalou
 
run4fittness wrote:
Barbara, you do realize we are all gaining weight just reading these recipes, right?

Keep it up! Sounds delicious.


They are decadent, aren't they?
Dec 20, 2016 07:52:02   #
sisu
 
Barbara, all your cookie recipes sound very enticing and I am adding them to my list to try!
Love how your Hawaiin yarn worked for your shawl- beautiful knitting!

I have made my batches of cookies and sent them out. I made butter cookies, peanut, chocolate chips and a walnut one. None of them are gluten free or sugar free! I don't have the recipes with me right now, but I will gather them later today and share.

Love the " broken cookies have no calories" thought, mama879

Ooh, DeEtta, those almonds sound wonderful too. Another must try.

Bev, your gingerbread cookies with cayenne sound like a very healthy treat. My friend from Sweden makes very delicious ones that are so thin they melt in your mouth- no cayenne though. I don't have any Xmas morning memories since I didn't celebrate Xmas as a child. I do remember the smell of the latkes( potato pancakes) though, that we had for Hannukah.
Glad you got the money for your yarn for your commissioned knitting. Looking forward to seeing it.

Barbara, what a wonderful evening out. Sounds like a fantastic place. Thanks for the chocolate recipe too! Hope you have safe travels today and enjoy your visit with the grandkids!

I have been doing some mindless knitting on plain socks with patterned yarn, just to keep my hands busy. It feels comforting to just knit away. My parents seem to be doing ok right now and I have set them up with lots of services coming to their home to help them. So I am staying home for now and hoping to see them after the holidays.
Dec 20, 2016 08:08:43   #
Normaedern
 
Caryn, your parents seem to be in a better space. That must be a load of your mind.
Dec 20, 2016 08:23:08   #
MissMelba
 
Enjoy your visit with the grands Barbara :)

Nice to hear your parents are doing well Caryn.

Not much knitting going on here, my goal of finishing A Song in the Air by year's end might not happen, but I will be close.
 
Dec 20, 2016 09:04:39   #
tamarque
 
Caryn--missed your post about your parents but so glad to hear things are better. Much less worry and stress for you--important for your own health.

Sounds like you have been busy in the kitchen. For me, I am just watching from a distance. Have finally realized and am accepting how Carbs are really affecting me these days with terrible night cramps so a good motivation to try and discipline myself.

Finished the gd's bunny this a.m. and the Divine Cloche hat pattern that I dredged up a few days ago. Will post shortly
Dec 20, 2016 09:59:24   #
TLL
 
I managed to miss your post about your parents, too, Caryn. It is so good to hear things are better for them.

I'm stalling on the baking this year, too. Those treats are just too much of a temptation.

Thank you for all of the recipes! I think Friday, when we bake the shapes for our Gingerbread Houses, we might use your recipe, Bev. So far, we have one Hobbit House, one Star Wars themed, and the rest to be determined.

Have a great day, all!
Dec 20, 2016 10:37:36   #
Belle1
 
Back in my baking days, one of the challenges that always reared its head was what to do with left over egg yolks. Several years ago, I stumbled across a recipe for egg yolk cookies -- really like a sugar cookie but extra rich because they use yolks only. I found that this recipe was wonderfully versatile -- one year, I colored the dough which is naturally a rich yellow, and rolled the various colored bits together to create pinwheel effects. One year, I colored the dough, and just dusted the tops of the cookies with sugar crystals. Actually, it ended up that these were always the last cookies that I made so that I could use up all my egg yolks. Rather than writing out the recipe here is the link to the web site:

http://www.food.com/recipe/egg-yolk-cookies-63803?photo=372563

With experience I found that I usually did a 50%/50% mix of butter and shortening. I particularly liked the mixture of using both lemon and orange extract -- it adds a fresh accent to the rich cookies. I also found that the cookie dough could easily be made in advance and frozen. The year that I did the pinwheels, I made it up several weeks in advance and then just sliced and baked just before our holiday sale. The cookies also froze well after baking. As I said earlier, a good, all around versatile recipe.
Dec 20, 2016 11:17:10   #
tamarque
 
I'm with Toni. If these sugary things are not here, they cannot be eaten. Why be so painfully tempted. Actually I just made plantain bread which is in the oven. It has no sugar in it at all and the recipe had no flour either altho I did add a couple Tbs of coconut flour and sprinkled the flat bread with ground cumin. If I had some nutmeg or ground cinnamon might have done that. The bread lends itself to many kinds of added flavors.

2 green plantains
1.5-2 Tbs coconut oil
1/2-1 tsp baking soda (or not)
1/2 tsp celtic sea salt
2 eggs

Throw wet ingredients into blender of food processor. When blended add plantain a few at a time.
Add salt and soda and blend until it becomes a smooth batter.

Line a baking tray with parchment paper and pour batter onto tray. Spread out evenly to about 1/2" thick.

Bake at 350*F until dry internally. It can take a bit longer to bake.

Let cool and cut into small serving size pieces. When hot butter is delicious on these. I also top with avocado/guacamole or
tahini. It is good with cheeeses or anything else you would use for a cracker.
Dec 20, 2016 11:34:41   #
Belle1
 
tamarque wrote:
I'm with Toni. If these sugary things are not here, they cannot be eaten. Why be so painfully tempted. Actually I just made plantain bread which is in the oven. It has no sugar in it at all and the recipe had no flour either altho I did add a couple Tbs of coconut flour and sprinkled the flat bread with ground cumin. If I had some nutmeg or ground cinnamon might have done that. The bread lends itself to many kinds of added flavors.

2 green plantains
1.5-2 Tbs coconut oil
1/2-1 tsp baking soda (or not)
1/2 tsp celtic sea salt
2 eggs

Throw wet ingredients into blender of food processor. When blended add plantain a few at a time.
Add salt and soda and blend until it becomes a smooth batter.

Line a baking tray with parchment paper and pour batter onto tray. Spread out evenly to about 1/2" thick.

Bake at 350*F until dry internally. It can take a bit longer to bake.

Let cool and cut into small serving size pieces. When hot butter is delicious on these. I also top with avocado/guacamole or
tahini. It is good with cheeeses or anything else you would use for a cracker.
I'm with Toni. If these sugary things are not her... (show quote)


That sounds really good, Tanya. But I can't ever remember seeing Plantains in the one and only grocery store in town. If I go to a "big city", I'll keep my eyes open and get a few and try this. Thanks.
 
Dec 20, 2016 12:32:58   #
run4fittness (a regular here)
 
Belle1 wrote:
That sounds really good, Tanya. But I can't ever remember seeing Plantains in the one and only grocery store in town. If I go to a "big city", I'll keep my eyes open and get a few and try this. Thanks.


I just put "plantains" in search and am still a bit confused. Okay, I understand they are like bananas, but not really. I don't know if I have ever seen them in stores. More research needed!
Dec 20, 2016 13:07:17   #
Lurker 2 (a regular here)
 
Normaedern wrote:
Caryn, your parents seem to be in a better space. That must be a load of your mind.


I agree!
Dec 20, 2016 13:22:18   #
Lurker 2 (a regular here)
 
run4fittness wrote:
I just put "plantains" in search and am still a bit confused. Okay, I understand they are like bananas, but not really. I don't know if I have ever seen them in stores. More research needed!


I think they are one and the same thing, the only difference being that the average Plantain is shorter and often fatter than the bananas grown for market.
Dec 20, 2016 13:37:15   #
Lurker 2 (a regular here)
 
Thank you, so much, DeEtta, for the egg yolk recipe, I will have some left over from the Almond Macaroon topping for my Tarte de Noel that I will be making. If anyone is interested I could write out the recipe, although it is not a cookie!
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