Month: March 2019

Lemon Rose Shortbread Cookies

Lemon Rose Shortbread Cookies

The sweetest Lemon Rose Shortbread Cookies. Lightly sweetened, buttery shortbread cookies hinted with lemon and vanilla, and finished generously with a sweet lemony glaze. These are easy, fun, so pretty, and so very delicious! 

Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes

Servings about 20 cookies Calories 124 kcal

Lemon Rose Shortbread Cookie dough
side angle close up photo of Lemon Rose Shortbread Cookies

Ingredients

  • 2 sticks (1 cup) salted butter
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon dried rose petals, finely crushed (optional)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all purpose flour

Lemon Glaze

  • 2 cups powdered sugar
  • 2 tablespoons Meyer (or regular) lemon juice
  • 1-2 drops blood orange juice (optional)

Instructions

  1. 1. In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, if using, and vanilla until light and fluffy, about 3-5 minutes. Add the flour and beat until combined, and the dough forms a ball.
  2. Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a heart-shaped cookie cutter or your favorite shape. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet with plastic wrap and place in the freezer, freeze until firm, about 10-20 minutes. Roll out the leftover scraps, and repeat with the dough.
  3. Preheat the oven to 350 degrees. Bake the cookies on the middle rack of the oven for 12-14 minutes or until just lightly golden. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.
  4. To make the glaze. In a medium bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Stir 1-2 drops blood orange juice if a pink color is desired.
  5. Dip the tops of cookies into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with fresh roses. Cookies can be stored in an airtight container for up to 4 days
https://www.halfbakedharvest.com/lemon-rose-shortbread-cookies/

Crock pot Cheesecake

Crock-Pot Cheesecake

Cook time:  3 hours Total time:  3 hours Serves: 8   Ingredients

  • 3 8 oz packages of ⅓ less fat Philadelphia Cream Cheese, room temperature
  • 3 eggs
  • ¾ cup sugar
  • 2 cups animal crackers, pulverized into crumbs (graham crackers will work too, but this is what I had on hand)
  • 3 Tbs butter, melted
  • jam (optional)

Instructions

  1. Find a bowl that fill fit inside your slow cooker, but will leave enough room for you to lift it out when finished cooking. A bowl with a lip is preferable.
  2. In a medium size bowl, mix animal cracker crumbs and melted butter.
  3. Press crumbs into the bottom of your bowl – the one that you will do the cooking in, inside the slow cooker.
  4. In a separate bool, Mix sugar and cream cheese until well blended.
  5. Add the eggs, one at a time. Mix after after each addition.
  6. Add the cream cheese mixture to the top of the graham crackers.
  7. Place cheesecake dish in your slow cooker and carefully pour water around the pan. I used a cup and slowly added water, about ⅔ of the way up the cheesecake dish. Just be careful not to get water in your cheesecake.
  8. Put the lid on the Crock Pot and cook on high for 3-3.5 hours, or until the center is not watery when a butter knife is inserted into the middle.
  9. If your dish is difficult to remove from the slow cooker, without getting water in it, then try using a syringe to get some of the water out of the slow cooker, before removing.
  10. Allow cheesecake to cool on the counter for about 15 minutes, then refrigerate for at least an hour, before serving.
  11. Serve with jam, if desired.

Quote

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Sicilian Homemade Ricotta

Ingredients

  • 1 gallon whole milk
  • 1 quart buttermilk
  • 1 pint heavy cream
  • 1 tablespoon kosher salt
  • 18-inch squares cheesecloth
  • Add all ingredients to list

Directions

  1. Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  2. Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  3. Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  4. Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

Nutrition Facts

Per Serving: 219 calories; 15.6 g fat; 11.8 g carbohydrates; 8.4 g protein; 54 mg cholesterol; 427 mg sodium.

Poem

Things They Would Say

Send her out alone

To do this on her own

Must had been the message they discussed

Not like they felt for her that much

If she survives, well, let it be

If she can’t, she can’t blame me.

Was possibly their motive all along.

Supplying food and water

Was more than adequate for her

She has friends that will give her something

At least that is how they justified, their nothing.

Take her to church, let others see

That the good book is being taught

No one will suspect , in our home it is not.

Make her pay rent for lingering at the house to long

After all she needs to grow up, she don’t belong.

Trouble maker is what she is,

Spending too much of our energy, on this.

Look at her lies, her betray and denials

She is not normal and needs a judge and a trial.

Yeah , we adopted her, but so what

We also took a tree from a Christmas lot.

Nothing special, no, not anymore

We’d rather her be behind someone else’s door.

Gave all we had to give

Now we just want to forget she ever exists.

A pity she turned out the way she did

It wasn’t our fault, it was not our bid.

Hope she still has a good life and all

Not with us in it though, you all.


Word of the Week

abecedarian 

adjective | ay-bee-see-DAIR-ee-un  
Definition
 
1: a: of or relating to the alphabet
  b : alphabetically arranged
  2: rudimentary
Did You Know?
 
The history of abecedarian is as simple as ABC—literally. The term’s Late Latin ancestor, abecedārius (which meant “alphabetical”), was created as a combination of the letters A, B, C, and D, plus the adjective suffix -arius; you can hear the echo of that origin in the pronunciation of the English term (think “ABC-darian”). In its oldest documented English uses in the early 1600s, abecedarian was a noun meaning “one learning the rudiments of something”; it specifically referred to someone who was learning the alphabet. The adjective began appearing in English texts a few decades after the noun.
Examples of ABECEDARIAN
 
The children recited an abecedarian chant, beginning with “A is for apple” and ending with “Z is for zebra.”   “Aficionados of Sue Grafton’s popular detective novels starring Kinsey Millhone will not be disappointed by S is for Silence, Grafton’s 19th book in her abecedarian series launched in 1982 with A is for Alibi.” — Jan Collins, The State (Columbia, South Carolina), 11 Dec. 2005

Laugh a Little

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Juice Remedies