A Fork In Each Hand

Funfetti Cookies

I work for a company that likes to show employee appreciation by celebrating certain sports events so from time to time, the company will buy us lunch and we get to wear our favorite sports apparel. Not long ago, we celebrated MLB opening day and shortly thereafter celebrated the NHL and NBA playoffs. Because they happened about a week apart, the powers that be decided not to have a second lunch but to surprise us with a sundae bar with tons of ice cream and all kinds of fun toppings. Since then, each time I go into the kitchen cabinet for a bowl or plate at lunch, I see a little plastic container holding the leftover rainbow sprinkles from that ice cream party. I finally asked one day if I could take them home so I could make Funfetti Cookies which I would share with people at work. The answer was “Um…cookies?! YES!!”

The result are these colorful, chewy, perfect little cookies. A basic sugar cookie dough with both vanilla and almond highlights is made fantastic with the addition of both rainbow sprinkles and nonpareils. These cookies didn’t last long at the office and it was everything I could do to keep my paws off of them before I set them out for everyone to enjoy. You don’t have to be a kid to like funfetti, ask my co-workers. It looks like I’m going to have to make these again.

And again.

Good thing there are more sprinkles left.

The ingredients:

Preheat the oven to 375ºF. Cream the butter and sugar until fluffy.

Add the vanilla, almond extract, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, baking soda, and salt.

Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. (The dough will be thick).

Mix in the sprinkles until just combined.

Roll the dough into equal sized balls and place on a cookie sheet.

Bake for 12 minutes in a 375ºF oven.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: TastyKitchen.com

Fried Egg BLT Sandwiches

Bacon, lettuce, and tomato sandwiches were a once-in-a-while meal at my house growing up. But since I didn’t eat tomatoes as a kid, my BLTs were more of BLMs – bacon, lettuce and mayonaisse. When I did start eating tomatoes, I was a vegetarian so my BLTs became LTMs – lettuce, tomato and mayonaisse. Now that I’m no longer a vegetarian and can eat a real BLT (although I guess technically it would be a TBLT – turkey bacon, lettuce and tomato), it never occurs to me to make one. When I saw the recipe for Fried Egg BLT Sandwiches, it was like a light bulb when off. Why hadn’t I ever thought to do this? I’ll eat an omelet with tomatoes and spinach and a side of bacon and toast for breakfast, so why not make a sandwich out of it?

Toasted bread is topped with spinach, a tomato slice, bacon, and a fried egg. The recipe calls for focaccia but my store was out so I substituted a whole-wheat English muffin. I’m sure the focaccia adds a bit of pizzazz but really any kind of bread will do. I also used the spinach instead of arugula but only because I had spinach on hand. If you don’t like arugula’s peppery flavor, any leafy green will be a good substitute. Eaten open faced, this sandwich is good for breakfast, lunch, or dinner and is especially perfect for a light bite. I’m now proud to say that I am officially a BLT eater. Or an EBLT eater. Whatever.

The ingredients:

Prepare bacon according to package directions. Meanwhile, heat olive oil in a nonstick skillet over medium heat and swirl to coat. Crack eggs into the pan and cook for 2 minutes. Cover and cook an additional 2 minutes or until whites are set.

Place a bread slice on a plate and top with spinach, 2 bacon slice halves, and 1 tomato slice. Sprinkle evenly with salt and pepper.

Top each serving with 1 fried egg.

Season with salt and pepper.

Additions: None

Omissions: None

Substitutions:

Baby spinach
Whole-wheat English muffin
Turkey bacon

Overall Rating: Love It

Source: Cooking Light Magazine

Sweet Raspberry Dip

June 14, 2012
Shannon
1 comment
appetizer, dessert, food, raspberry, yogurt

I’ve been going a little crazy lately in the produce department of my grocery store because as the weather gets warmer, the fruits seem to be getting brighter and more colorful and they all call my name. I swear I don’t know which direction to go to first and end up spinning around in circles as I decide on peaches vs. nectarines, grapes vs. cherries, blueberries vs. blackberries, or apricots vs. plums. The problem with not being able to decide is that I end up buying a little of everything and I’m left with more fruit than I know what to do with. Generally, I whip up a big batch of mixed fruit salad but sometimes when friends come over I want to make something a little less ordinary.

Sweet Raspberry Dip is a creamy, light fruit dip perfect for dipping summer stone fruit or other seasonal gems. Fresh raspberries are mashed with sugar and blended with plain Greek yogurt to make a dip similar in taste to raspberry yogurt except fresher and brighter. Serve with slices of mango, peaches, apricots, or plums or use strawberries or cherries to dunk. Use thawed frozen raspberries in the fall or winter and serve with autumn fruit like apples or pears. If you’re craving something sweet but are trying to stay healthy, this is one fruity appetizer or dessert where you won’t feel guilty if you eat too much.

Speaking of SWEET, today is my sweet, sweet sister Katie’s birthday! She’s 12 years younger than me and one of my best friends. I wish I could’ve made some cookies or cake for her but she is in Texas so that means it would have all ended up in MY belly and on MY thighs! Maybe next week when I see her in Chicago, we’ll make something sweet that we can share with you! 🙂