Cookie of the Month

Soft & Chewy Orange Cranberry Cookies

·       1 cup butter

·       1 1/2 cups sugar

·       grated peel of 2 oranges

·       2 teaspoons vanilla extract

·       1/2 teaspoon baking powder

·       1 teaspoon salt

·       2 large eggs

·       3 cups all-purpose flour

·       1 1/2 cups dried cranberries

·       1 1/2 cups chopped walnuts or pecans

1) Preheat the oven to 425°F. Lightly grease two baking sheets, or line them with parchment.

2) In a large bowl, beat together the butter, sugar, orange peel, vanilla, baking powder, and salt.

3) Beat in the egg. If the mixture may look slightly curdled; that's OK.

4) Add the flour and dried cranberries and nuts, stirring until well combined.

5) Drop the dough onto the baking sheets. This dough hardly changes size or shape during the baking process so place onto the cookie sheet in large, lumpy cookie shapes, about 1/2" thick.

6) Bake the cookies for 6 to 7 minutes, until they're barely set, and a light golden brown around the edges. (THIS IS IMPORTANT! Don't over-bake; if you do, the cookies will be hard, not soft and chewy.) The cookies may appear to not be quite done, but don't bake longer than 7 minutes; they'll finish baking as they cool.

7) Remove the cookies from the oven, and cool them right on the pan. If you need a pan to bake the remainder of the cookies, give the cookies about 5 minutes to set before transferring them to a rack to cool completely.

Yield: about 2 dozen cookies.

Plum Perfection

I recently discovered that I have a large plum tree in my backyard. I've never tended to it but still it has produced a bountiful harvest of small but delicious, purple plums. The discovery of this fruit-laden tree has made my yard the neighborhood children's hot-spot and has even inspired the creation of a fort next to the tree.

Such a copious crop had me looking for ways to put all my plums to a good use. I searched through  many plum-related, mouth-watering photos which the Food Gawker app provided and discovered an amazing recipe- 

Plum Crumble Bars
By: The Cilantropist

3/4 cup brown sugar
1/4 cup white sugar
1 tsp baking powder
3 cups all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
1 cup (2 sticks) cold butter, cut into small dices
1 large egg
About 10 small-medium plums 
*Optional: plum jam

Preheat oven to 375 degrees Fahrenheit, and spray the inside of a 9x13 baking pan with non-stick spray.  

Prepare plums by slicing each around the equator, and then twisting to separate one half from the other - then remove the pit, and slice each plum thinly.  Set these aside.  

In a large or medium bowl, prepare the crumble mixture by whisking together the brown sugar, white sugar, baking powder, flour, and spices.  Then use a pastry cutter, a sturdy fork, or your fingers (I used the finger method), to blend the cold butter into the flour mixture.  You want to evenly distribute it, but some clumps of butter will probably remain, and the mixture will be crumbly.  Then use a spoon or your hands to beat and mix the egg into the crumble dough.  Make the bottom crust by firmly compressing about 3/4 of the mixture onto the bottom of the prepared pan.  Next, spread a thin layer of plum jam over crust and then layer the plum slices over the top of the crumb base.  Finally, scatter the remaining 1/4 of the crumb mixture over the top of the plum slices, without pressing it down. 

Bake the bars in the preheated oven for approximately 30-35 minutes, or until the top is golden brown, and the plums around the edges are just a bit bubbly.  Cool the bars completely in the pan before cutting them - overnight in the fridge works perfectly for this.  Cut into squares for serving, or into triangles if you feel more fancy.  Keep refrigerated in an airtight container if not serving right away.   

Bon Appetit

Steelhead with creamy garlic sauce and Shiitake Mushroom Risotto

Preparing dinner yesterday evening was so enjoyable. Joe and I worked together to create a delicious meal. He grilled fresh steelhead, topped with his homemade garlic lemon cream sauce while I cooked shiitake mushroom risotto. To finish it off, we paired these savory dishes with a crisp, chilled bottle of Mer Soleil Chardonnay - Perfection! I'm beginning to love the process of cooking (especially when Joe and I can work at it together). Cooking is not just a means to an end; I find delight in the act of cooking- a good cut of grass-fed beef, a fresh filet of salmon, a perfectly creamy risotto, not to mention a delicately layered Pinot Noir!


We were made in the image of God the creator. Even so, our work in the kitchen reflects God’s good work as Creator. We find joy in creating delicious meals or take simple delight in a perfect food and wine pairing because it reflects the goodness of God's gift of creation.

According to the Westminster Catechism man's purpose in life is to "glorify God and enjoy him forever". The table is where we enjoy the richness of creation, and share in the Creator’s joy at having created things that are not simply nourishing, but good.  The joy of the feast in its fullness comes not in the kitchen, but around the table.  The table is where we reach outside ourselves, inviting others in to share our joy and appreciation for Creation. Matthew 22 tells us that the kingdom of heaven is like a certain king who arranged a marriage feast for his son and sent out his servants to call those who were invited. Capon says that our fellowship at the dinner table can stand as a reflection of God meeting us at his table.  It is no accident that the sacraments are real things, a real meal with real people, where an equally real God shows real grace.  


May your feasts this summer be abundant, may you enjoy more than just fine food and wine, and let your speech be seasoned with the flavors of grace (Colossians 4:6).

Cookie Inflation

As I was mixing up a batch of chocolate chip cookie dough and saw that a regular recipe supposedly yielded 4 dozen cookies, I came to the following conclusions:

1.) The baking industry big-shots must make tiny, elf-sized cookies; not the abundant, giant-sized cookies my husband has come to expect.

2.) The baking industry big-shots must have missed out on the glorious liberty of picking in their dough before baking their cookies. (Why don't I ever have much dough left once I finally get around to the actual 'baking' step?)

3.) Or, they're allowing for modern-day inflation ;) Last decade's dozen is our modern day 4 dozen perhaps?

Anywho, these are just my random musings. Feel free to draw your own conclusions.

Best Broccoli Ever

When we visited Joe's family this past summer, my sister-in-law Paula shared this recipe for parmesan roasted broccoli with me. I made it for my family and even my younger brother and sisters were asking for second helpings. I knew that if they asked for more veggies the recipe must be a hit!

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Place on a baking sheet.

Drizzle with extra virgin olive oil and sprinkle with fresh ground pepper and salt. Toss to coat.

Peel and thinly slice several cloves of fresh garlic and scatter on broccoli.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately sprinkle with fresh lemon juice and shredded parmesan cheese.

Serve hot & enjoy!

Bombin' Omelets

This title wasn't exactly my choice. It was Joe's decision. He said that if I was going to write a blog article about his superior omelet making abilities, I had to title it "Bombin' Omelets", or else. (I would have preferred something more refined like "A Brilliant Breakfast".)

Experts have been telling us for years that breakfast is the most important meal of the day. Well, I can't say I fully agreed with this statement till I'd tried one of Joe's specialty omelets. Actually, I never used to like omelets or any type of eggs for that matter. But that all changed about a year ago once Joe made me try an omelet he had made. Now I look forward to breakfast on the weekends (Actually it might be more true to simply say, I look forward to the weekends). We usually have omelets Saturday mornings or for Sunday brunch after church- it's become a sort of tradition.

Mmm.... our weekend omelets. A fusion of flavors, with loads of awesome goodness packed into every bite (wow! I'm starting to talk like Joe!). What's really great about them is that you can raid the fridge for just about anything good- tomato, green onion, avocado- ya! left over ground beef- why not? sour cream- you know that'll be good. The more stuff the better.