The other day my mother asked me, “Of all the things you cook, which one do you love the best?” I replied, “Dessert! All kinds. English trifles. French tarts. Cakes, cupcakes, and cookies.” It was a set up. She smiled and asked with a tilted head, “Cookies?! What kind?!”
So I made her some cookies. She sat and watched me as I played with a recipe, offering suggestions and licking the bowl. Her dog, Maggie, sat on her lap hoping for something to drop.
I made a cookie with an overdose of espresso powder and a subtle amount of finely chopped pecans and I learned so much from it.
First of all, that I absolutely love this recipe and how it turned out.
I enjoy spending hours cooking in the kitchen. Doing the prep work soothes my frazzled nerves. Watching a dish slowly come together as the various ingredients combine their flavors calms me down.
My husband has been begging me to make rugelach for years now. They are the favorite cookie of his youth and he has always raved about his mother's rendition of them. I've just never gotten around to making rugelach happen.
Since Thanksgiving is all about so many heavy dishes, such as mashed potatoes, gratin and gravies, it's always nice to have a little bit of
green at the table.