Sunday, December 25, 2011

"Merry Christmas"

May the timeless message of Christmas fill your heart and home with joy today and throughout the coming year. Merry Christmas and a very Happy New Year!

Saturday, December 24, 2011

'Twelve Days Before Christmas'

Day Eleven ~ Cooking, cooking & cooking... and having fun!

Friday, December 23, 2011

'Twelve Days Before Christmas'

Day Ten ~ Last Minute Stress-Free Shopping In Rhinebeck

Thursday, December 22, 2011

Wednesday, December 21, 2011

Monday, December 19, 2011

Sunday, December 18, 2011

'Twelve Days Before Christmas'

Day Five ~ Carly Meets Santa

waiting to meet Santa...

still waiting...

"i think he forgot me..."

"wait... i think i see him!"

"me & santa"

Saturday, December 17, 2011

Thursday, December 15, 2011

'Twelve Days Before Christmas'

Day Three ~ Baking

I love biscotti, and this is one of my favorite recipes to make for the holidays.


2    cups all-purpose flour
3/4 cup sugar, plus 1tsp. for sprinkling
2    tsp. baking powder
2    tbls. finely grated lemon zest (from 2 lemons)
1/4 tsp. salt
1.5 cups unblanched whole almonds
1/4 cup chopped crystallized ginger
3    lg. eggs
2    tsp. vanilla extract

Preheat oven to 350°. In a large bowl, whisk together flour, 3/2 c. sugar, baking powder, lemon zest and salt. Fold in almonds and ginger.

In a small bowl, whisk together eggs and vanilla; stir into dry ingredients. (dough will appear very dry but will come together when kneaded.)

Transfer dough to a lightly floured work surface; knead until smooth. Divide dough in half; shape into two logs, each about 1 inch high and 3 inches wide. Place on a parchment-lined baking sheet; sprinkle logs with remaining 1 tsp. sugar.

Bake until logs are puffed and outside is firm ( the tops may crack), about 30 min. Transfer to a wire rack to cool completely, about 2 hrs.

Using a serrated knife, thinly cut logs crosswise into 1/4 inch-thick slices. Lay slices on two parchment-lined baking sheets. Bake rotating sheets halfway through, until biscotti are crisp and lightly golden, 20 min. total. Transfer to wire racks to cool completely.


Recipe by Martha Stewart - Everyday Food - Collectible Cookie Edition