Window or Aisle

Remember when flying was fun? When you could show up 30 minutes before your flight, check bags for free, and count on a circumspect turkey sandwich to go with your peanuts on most cross country trips? Well, those days are definitely over friends as air travel has become something akin to a root canal in terms of pain, discomfort, and impact on your wallet size. As much as I was thrilled to have made it home to Florida to celebrate my Mom's wedding, the journey home left me tired, cranky and desperate for a day spent recovering on my couch with a cup of tea and some homemade treats. This week's TWD, Buttery Jam Cookies really fit that bill. Made from ingredients I already had on hand, these soft, cakey cookies are stress-free because they are a cinch to make and ready in no time. Forget all the hustle and bustle of the yuletide rush and take a (tea) time out. And while your relaxing, check out Tuesdays With Dorie to see what my fellow bakers are cooking up this holiday season.

Lemon Ginger Sugar Cookies

It's not that I'm lacking in holiday spirit- in fact I have a garage full of decorations waiting to be put up, and a boxful of Christmas cookie cutters ready to go. It's just that I'm headed to Florida this week so I'm putting the holiday frenzy on hold until I get back. Instead of wreaths or snowmen decorated with sprinkles and red hots (which I can't wait to make upon my return) for this weeks' TWD, Grandma's All Occasion Sugar Cookies, I give you Lemon Ginger Slice And Bakes. I added lemon zest to the sugar and a teaspoon of ginger to the flour mixture before chilling, slicing and baking these little lovelies. They are topped with icing made from lemon juice and powdered sugar, and some multicolored sugar crystals. Light and fragrant, the are the perfect cookie to munch while packing for the Sunshine State.

Reduce Reuse Recycle

Admittedly, there was a time when I was wasteful. Never a big leftover fan, meals I cooked would often go from table to tupperware to trash, without ever giving a second thought to how much mileage I was getting out of my food. Now that I try to cook every day, I want to try new recipes without spending a fortune on groceries so I've taken to seeking inspiration for meals by rummaging in the fridge rather than trolling the grocery aisles. This year, Thanksgiving leftovers yielded much more than turkey sandwiches- although I sure ate a heck of a lot of those. Leftover filling from my Butternut Squash Turnover appetizer became
Butternut Squash and Mushroom Cous Cous.

Slow cooked turkey stock became an excellent base for Matzo Ball Soup. And, thanks to Nicole at For The Love of Food, leftover pumpkin puree found a new home in a deliciously light Pumpkin Custard.

What's in your fridge that can be re-purposed?

Cool Yule Pie

Even though the malls have been playing Jingle Bells for weeks, and Starbucks switched to holiday cups the day after Halloween, we have a strict rule in my house that no Christmas music will be played until Thanksgiving day. Then, its non-stop until New Years Eve! I love Christmas music and have quite a lot of it so picking a favorite song, that would also translate into pie form for December's You Want Pie's With That, was tough. Scanning my itunes library, today desperate for ideas, I started listening to Cool Yule by Louis Armstrong and inspiration finally struck- Cool Yule Chocolate Peppermint Pie! It starts with chocolate wafer cookie crust, a layer of mint chip ice cream, and then topped off with rich dark chocolate ganache. It's like a peppermint patty from your freezer!


Cool Yule Pie
1 package chocolate wafers
2 tbsp melted butter
1 pint mint chip ice cream, softened
5 oz semisweet chocolate pieces
1/4 cup heavy cream
pinch of salt

Using a food processor (or brute force) grind up chocolate wafers. In a medium bowl, combine with melted butter, then pat into a 9 inch tart pan. Carefully spread softened ice cream over the crust, filling the pan almost to the top. Freeze for at least an hour, until set.

In a medium saucepan, bring heavy cream and salt to a bowl, then pour over chocolate pieces and whisk until the chocolate is melted and smooth. Let cool to room temperature.

Using a spatula, spread the ganache over the tart and return to the freezer to set for at least another ten minutes before serving.

Lemon Linzer Sables

Cookie season is officially upon us people! After the last leftover turkey sandwich has been eaten and all of the dishes are finally done, it is time to bust out the rolling pins and fire up the Christmas cookie assemble line! Usually I spend a few days poring recipes from my many cooking magazines looking for edible gift ideas. This year I've some extra help from the TWD elves with the cornucopia of cookie recipes that have been selected for December. First on the list, Linzer Sables.

I used hazelnut meal in the cookie dough and filled them with Trader Joe's (highly addictive) lemon curd. The cookies came out light and crisp with a hint of spice and a satisfying zing from the lemon. Definitely a great way to kickoff cookie season!