Friday, November 20, 2009
Cara: A Balanced Diet is a Cookie in Each Hand...
Posted by
Cara
If you Google the word cookie you get this: "Results 1 - 10 of about 140,000,000 for cookies" That's a lot of information about cookies, probably more than anyone would ever need in a lifetime.
I have been taking stock of my baking supplies this week. Not forgetting Holiday #1, I have been assigned desserts for Thanksgiving. Piece of cake. (no pun intended) I will do my usual pumpkin and apple pies, probably Petit Fours or Key Lime pie since they were requested and I am going to take a stab at candy apples for fun.
But the inventory is really for the cookies. I avoided making cookies for a long time when my older kids were little. I was up to my eyeballs in being a Brownie leader and religion teacher and class mom. I was knee high in "kiddie Christmas" and made a conscious decision to leave the cookie making to Nana and Grandma. Who both by the way make a mean Christmas cookie...well many types of cookies actually. So of course I had a little cookie guilt not making some of my own. But now some of the kiddie craziness of pre-Christmas is winding down for me (though I am holding on to it with both hands as long as I can) I can find time to bake. I really enjoy it. I love to set aside a day to bake all day.
My friends and I do a Cookie Exchange now going on our 3rd year. Although some of my baking challenged buddies were nervous to take part in the beginning it has turned into a lot of fun. We all make dozens of a few kinds of cookies and swap, make beautiful wrapped trays to bring home to our families. We have even started donating a tray or two to someone in need. Last year it was the nursing home Barbie works at.
So I am making my supply list and checking it twice. Did you know that there are 20 cups of flour in a 5lb bag? Now you do. That's something I needed to know, since I figured I would need 23 cups of flour for what I am making. I also think I will need to take out a home equity loan to purchase almond paste. I have been stocking up as I've been in and out of the supermarket a 100 times a week, so I have a lot already. When I start baking I will post some cookie recipes. I am hoping to remember my camera for the Cookie Exchange as well.
So while I was doing inventory I realized I bought a butternut squash to make soup. So I made some for dinner. Haven't posted a recipe in awhile so I'll hook you up...
I have been taking stock of my baking supplies this week. Not forgetting Holiday #1, I have been assigned desserts for Thanksgiving. Piece of cake. (no pun intended) I will do my usual pumpkin and apple pies, probably Petit Fours or Key Lime pie since they were requested and I am going to take a stab at candy apples for fun.
But the inventory is really for the cookies. I avoided making cookies for a long time when my older kids were little. I was up to my eyeballs in being a Brownie leader and religion teacher and class mom. I was knee high in "kiddie Christmas" and made a conscious decision to leave the cookie making to Nana and Grandma. Who both by the way make a mean Christmas cookie...well many types of cookies actually. So of course I had a little cookie guilt not making some of my own. But now some of the kiddie craziness of pre-Christmas is winding down for me (though I am holding on to it with both hands as long as I can) I can find time to bake. I really enjoy it. I love to set aside a day to bake all day.
My friends and I do a Cookie Exchange now going on our 3rd year. Although some of my baking challenged buddies were nervous to take part in the beginning it has turned into a lot of fun. We all make dozens of a few kinds of cookies and swap, make beautiful wrapped trays to bring home to our families. We have even started donating a tray or two to someone in need. Last year it was the nursing home Barbie works at.
So I am making my supply list and checking it twice. Did you know that there are 20 cups of flour in a 5lb bag? Now you do. That's something I needed to know, since I figured I would need 23 cups of flour for what I am making. I also think I will need to take out a home equity loan to purchase almond paste. I have been stocking up as I've been in and out of the supermarket a 100 times a week, so I have a lot already. When I start baking I will post some cookie recipes. I am hoping to remember my camera for the Cookie Exchange as well.
So while I was doing inventory I realized I bought a butternut squash to make soup. So I made some for dinner. Haven't posted a recipe in awhile so I'll hook you up...
Butternut Squash Soup
2 medium butternut squash; (cut in half, remove seeds, spray with oil and bake face down on cookie sheet at 400 for 45 minutes. Let cool then peel and cut into 2 inch cubes)
Olive oil
1 medium onion; chopped
1 clove garlic; minced
1/4 tsp cinnamon*
1/4 tsp nutmeg*
2 cans (14-1/2 oz each) chicken broth
Salt
Olive oil
1 medium onion; chopped
1 clove garlic; minced
1/4 tsp cinnamon*
1/4 tsp nutmeg*
2 cans (14-1/2 oz each) chicken broth
Salt
Sour cream (optional)
*(you can use 1/2 tsp allspice instead of cinnamon and nutmeg
if you like the clove taste)
*(you can use 1/2 tsp allspice instead of cinnamon and nutmeg
if you like the clove taste)
Heat oil in large pan (cover bottom). Add squash, onion and garlic.
Cook about 5-10 minutes, "squashing" squash as its cooking. When heated through add cinnamon and nutmeg. Stir in and cook another 10 minutes stirring often.
Add chicken broth; bring to a boil; cover and reduce heat and simmer for about 15 minutes or until all the squash is tender. Add in batches to food processor or blender and blend until smooth.
Return to saucepan and cooked until heated through. Add salt to taste while its cooking.
Serve with a TBL spoon sour cream swirled on top. Can be served cold or hot.
Cook about 5-10 minutes, "squashing" squash as its cooking. When heated through add cinnamon and nutmeg. Stir in and cook another 10 minutes stirring often.
Add chicken broth; bring to a boil; cover and reduce heat and simmer for about 15 minutes or until all the squash is tender. Add in batches to food processor or blender and blend until smooth.
Return to saucepan and cooked until heated through. Add salt to taste while its cooking.
Serve with a TBL spoon sour cream swirled on top. Can be served cold or hot.
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6 comments:
I'm loving this soup recipe...would be a great addition to Thanksgiving dinner! Thanks for visiting my site today!
hehe, the title is so funny! i love cookies and i love squash!
stopping by from sits to say h and wish you a great weekend!
justyna
I have dessert too for Thanksgiving. I am doing a pumpkin chocolate chip cake. We'll see how it turns out!
Oh we do a cookie exchange too! I had never heard of it until I moved here. It is the best. I need to try to make that soup. I love it so much but have never made it myself.
The soup sounds delicious! Yeah, it's time to start thinking about baking for the holidays, isn't it? Wow--that came fast!
A cookie exchange sounds like fun! I love to make cookies, but with five kids, they go faster than I can back them!
My favorite to make his mint chocolate chip using Andes mints and loaded with vanilla chips and pecans.... YUMMY!
Lisa @
All That and a Box of Rocks
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