Comfort Foods and Indulgences

When I growing up my Dad often had a bag of Keebler’s Pecan Sandies stashed away in an upper cupboard, reserved for when he was craving a crunchy cookie with a hot cup of coffee.

Unfortunately for him, the kids usually managed to find the bag and polish off what was left with some tall glasses of cold milk.

Keebler is still making their famous cookie, but this homemade version is a much better choice. Melt in your mouth nutty shortbread cookies that are incredibly flavorful, making it impossible to eat just one.

If you are a Mom who enjoys decadence (like me), you may want to leave a picture of this hanging around the kitchen.  With Mother’s Day approaching, there might be some little hands who might want to put this together for you.

It’s the perfect dessert for the impatient and the baking challenged, as it takes only minutes to toast and slather these waffles with hazelnut spread. 

Sliced strawberries would also be a perfect replacement for the berries.

So forget about calories for one day and enjoy this over-the-top dessert.

I have to say, I love something a little sweet after my meal. Especially lunch. I feel it's time to revive the "after lunch dessert" movement. Wait, is that actually a movement?

Anyway, this was our after lunch dessert and let me just say, its lemony-goodness hit the spot.

If I didn't have to finish making lunch for my family, getting everyone a different drink, cleaning up spilled milk and washing the dishes...I could have taken a picture right away and you would have seen that this dessert comes out of the oven all puffed up and beautiful. If you serve them right away, they will look that way.  My food blog fantasy is to have a team of people ready to take pics as soon as things emerge from the oven....prolly' not gonna happen.

This sweet little dessert (that by the way is low-cal), has a delicate sauce on the bottom....a nice little surprise. It's perfection. Make it soon, you will love it too.

I am a morning person. Regardless if one is a morning person or not, getting 5 people ready in the morning and out of the house on time can be a bit chaotic. Thank goodness I am organized. By the time my eldest wakes at 6:00 a.m., lunches are packed, I have read the latest news on the Huffington, and have had my first and only cup of coffee.

Eli likes his breakfast. Usually oatmeal, pancakes, eggs and omelets, and the occasional protein shake. Isaac could care less(generally a piece of fruit with almond butter or a protein shake) and Levi is easy; oatmeal or pancakes ( he LOVES his carbs). Weekends are my opportunity to make special breakfasts and baked egg dishes are high on the list. The invitation to Kitchen PLAY’s ”Breakfast Duo” challenge came at the perfect time. It came during the week of Passover and during those eight days, eggs, cheese, fruit (avocado), and veggies become a huge part of our repertoire. It’s either that or matzoh and as we are primarily a gluten free home, matzohs are kept at a distance.

The challenge was to create something using Avocados from Mexico and Jarlsberg cheese. In our house, eggs and cheese go hand and hand, and can be found in an omelet at least one morning during the week. Baked eggs are great for a crowd and this recipe, inspired by my friend Nancy, is one of those dishes. Every year she hosts “Break Fast” on Yom Kippur for 100 people. Forget the bagels and lox, instead it is this dish that I most look forward to as I break my 24 hour fast for atoning for my “sins”.