We all get in ruts now and then and good friends always encourage us out of them. So, consider me a good friend and consider this encouragement. If you are looking for an awesome little somethin’ somthin’ to add a little “oh yeah!” to your coffee break you need to check out The 50 Best Cookie Recipes on the Internet: Scene 2.

And for your viewing pleasure..there is a link to the 50 Best Cookie Recipes on the Internet, the original. Yep. 100 of the very best, most amazing cookie recipes on the entire Internet…and you saw it here first folks.

Seriously. You deserve a sugar high.

Image:Marye Audet

Post from: Kettle and Cup

Mmmmm...Tea Popsicles!

As I have gotten older I like different flavors. Since I am an ice junkie anyway a popsicle is just added pleasure. You can make them out of any tea or coffee, just like the ones you make for the kids. In fact, you can make tea popsicles with two or three different teas. Just freeze one layer, then another, and so on. Some great teas to try this with are the white tea and fruit blends. They are light, refreshing, and sweet.

Just make sweet tea and let it come to room temperature. Pour into popsicles molds and place in the freezer until frozen solid. You may want to make the tea a little sweeter than normal.

Hey, don’t let the kids have all the fun!

Image:sxc

Post from: Kettle and Cup

I love biscotti.  I learned how to make it several years ago and, although I don’t make it nearly enough, it is much simpler than most people think…In fact..if you can make chocolate chip cookies you can make biscotti.

Once you have a basic recipe down then you can branch out and add things to it like nuts, chocolate, dried fruit, or whatever.

Basic Biscotti

• 1/3 cup unsalted butter
• 3/4 cup sugar, white, brown, or mixed
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 teaspoons orange or lemon or lime or tangerine or grapefruit zest
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup toasted pecan pieces

1. Preheat the oven to 325 degrees F
   
2. Cover a large baking sheet with parchement
   
3. Cream the butter and sugar.  Add eggs one at a time, beating until well blended.
   
4. Add vanilla, almond, and citrus zest.
5. Combine flour, baking powder, and salt. Stir into the creamed mixture until just blended.
   
6. Stir in pecans.
7. Divide dough into two pieces. With damp hands form the dough into two, long loaves.  They should be about 1/2 inch tall and a foot long or so.
8. Place loaves on baking sheet.
   
9. Bake in preheated oven for 25 minutes, or until a light golden brown. Remove from the oven.
   
10. Cool on a wire rack for 5 minutes.
11. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet.
    
12. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool.

This should make a couple of dozen.  They keep really well so I usually don’t count them.  Seved with coffee, tea, or hot chocolate…mmmm…mmmm…good.

image:morguefile

Post from: Kettle and Cup

I may not be here tomorrow (saturday 6/14) because we are having an open house so that everyone who has not seen Chris in awhile can spend time with him. If I do miss the day that is what is going on and we will surf and shop early next week.

I have to admit that I used brown sugar in the above recipe and that is why it looks brown. Truth in advertising, right?

This is a fantastic, moist cake that is just a touch different. It is wonderful with cream cheese and orange marmalade spread on it and cut in small shapes for tea sandwiches as well as when topped with a dollop of cream and served as a cake.

1 cup sugar, white
1/3 c butter softened
1 teaspoon vanilla extract
2 eggs
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
grated zest from one lemon
1/4 teaspoon salt
1 cup sour cream
2 tablespoons lavender buds

Glaze:
1/3 cup sifted powdered sugar
1 tsp lemon juice
1/2 tsp vanilla

Preheat oven to 350°.

Beat sugar, butter, and teaspoon vanilla at medium speed until well-blended. Add eggs beating well after each addition. Combine the flour, baking powder, baking soda, lemon zest and salt. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Stir in lavender gently.

Pour the batter into an 8-inch greased loaf pan. Bake at 350° for 1 hour or until a knife inserted in the center comes out clean.
Combine the powdered sugar and remaining ingredients. Stir until smooth. Spread over hot cake. Cool in pan 20 minutes, remove from the pan. Cool completely.

Image:MaryeAudet

Post from: Kettle and Cup