Little Drops of Heaven ...Cookies and Creations

"Little drops of heaven"...That's what my neice calls them and obvioulsy everyone agrees with her.

Their real name is "Mailanderli" A cookie of Swiss tradition. I got the recipe years ago from a Better Homes & Garden Christmas cookie publication. It is one of the best Christmas cookie magazine i have ever seen and it is worn to bits! 

 I love this recipe because of its versatility...It makes a great base cookie as well as being on its own. I use it to make Hamantash or "Bishops Hats" however I do  not fold them them in the traditional way as I just have to make too many ! So I just pinch mine together. However on Valentines day I use heart cookie cutters in different sizes ..make two in the same size and then use a smaller one to cut out a window in one of the hearts and sandwich them with the same jelly. Here is the recipe...

Mailanderli 

• 1 1/4 cup butter ( no substitutes)
• 1 cup sugar
• 1 tsp vanilla
• 2 eggs
• 4 cups all purpose flour
• 2 tsps shredded lemon peel 
• Raspberry jelly or desired flavor

Beat butter on medium speed with your mixer for 30 seconds. Add sugar and vanilla mix well. Beat in eggs, now add flour and lemon peel. Mix well and divide dough in half . Cover and chill for 1-2 hours or overnight.
Roll out to 1/8 inch thick and using a 2 inch round cookie cutter cut out disc. Add about 1/4 tsp of jelly and pinch together well. Bake at 325 for 12-15 minutes. Cool on a wire rack and sprinkle with confectioners sugar. Enjoy!! Warning these buttery morsels are completely addicting...and speaking of addicting...

I started my first pair of knitted socks...

 Little Stitches...

  I taught my daughter to knit :-)


More drops from heaven ...the biggest snowflakes I have ever seen!

Some handmade crystal drops to decorate lamps with Swarovski crystals, pearls and vintage crystal...this is a gift for a someone!

Our new favorite way to make potatoes...quick and easy... they are almost like chips!

And my new favorite mug!

Is that not the best mug!! It's from my niece who was living with me last year and caught on real quick of how I like to be treated or feared dare I say ;-)

The first sock is almost done and I am loving it ! I am using Rowan's Fine Art sock yarn. I have two more yarns out for my next pairs.This pattern is from Susan B. Anderson "How I make my socks" Suggested to me by the lovely Andi of  My Sister's Knitter blog. Do go visit her she is amazingly talented and helpful!

I got work on it a lot today as we had 12 inches of snow today her in NJ. I had a lovely box of projects to keep me busy and a good supply of tea and dark chocolate. Now that's what oi call a snow day!

Next post I will share the potato recipe and a project I worked on all weekend and a Valentines project to share.

Stay warm if your on the eastern portion of the US and digging out!

MING

Memories of Merry & Bright ...

As I write this post my little man is in the next room singing Christmas Carols to himself, dancing and rocking out to some Jackson 5 "Santa Claus is Coming to Town"...That's what this season is all about...and well a little cooking, baking, creating, family, friends & even some snow!

It was a very busy holiday season but a wonderful one at that!! We had lots of family visiting as well as hosting  a baby shower this month. So I took a short break from blogging. Something had to give with making gifts ( i made these socks) and preparing for the Holiday. I will share favorite cookie recipe of mine they are great to make for Valentines day.

I finally had some time to sit in front of the PC and catch up with all you lovely beings. We got a lot of snow today here in the East. Which of course means some more cooking... so I have a wonderful Chili recipe to share on the next post.

I hope your season was Merry and Bright and filled with love and joy and I wish you all a Happy & Peaceful New Year from my family to you!

Much Love,

Ming

Busy, Bountiful & Bebe Beret'

Color

   I do love autumns colors but they are slowly fading. She leaves some bountiful harvest which will become pies for my Thanksgiving table. I feel the holiday creep coming fast and furious but i was able to grab a few moments before the holiday creations begins and work on some projects. My Baby Beret' ...an original design of mine. I am working on the pattern and it will work on getting it up here for you. Its so simple and well so chic, don't you think?? It whips up in no time ...in fact in just one evening. Can't beat that!! I had to put down my Frosted Pumpkin Autumn sampler and have now switched to the Gingerbread Lane.I am loving it! You will have to wait ...I just cant bring my self to post anything Christmas related before Thanksgiving. I know in Blogland that may have to change some day.

Busy...yes we are one week away from my niece's baby shower which I am hosting...here is what I created for her invitations...

Sweet aren't they. I got the image from Etsy at this shop...Lana Koopman. Such great stuff here...and with busy comes a quick meal ...Massamam Curry...A Thai favorite...again quick, easy and satisfying on a cold busy night! My mother in law brought me back a cook book and ingredients from one of her visits to Thailand when she was visiting  family of ours who lived in Bangkok for a time.

Vegetarian Massamam Curry...adapted from May Kaidee's cooking school

• 1 can lite coconut milk
• 1-2 tsp red chili paste 
• 1 tsp curry powder
• 1-2 tablespoon of each light and dark soy sauce. I use healthy boy brand
• Safflower oil..good for high heat cooking and healthier than canola
• 2 tsp sugar raw
• 1 onion
• 1 chopped tomato
• 1 package of extra firm tofu
• fresh veggies, I used broccoli,string beans...you can use pumpkin,sweet potato(steamed first) or whatever you like
• 1 lime   

Heat wok with oil add onion tomato chili paste curry and fry until fragrant...you can add some water if paste begins to burn ...now add tofu and brown well... then veggies... saute until they start to sweet and soften just a touch... Add half of the coconut milk and 2 tbsp. of water...let it simmer and thicken a bit... now add soy sauces and sugar...then add rest of coconut milk and cook until it thickens and add a bit of lime juice... Serve over Jasmine rice cooked with ginger and coconut milk. 
  Saute 1 tsp. finely chopped fresh ginger with a tsp of butter ...add 2 cups rice and cover with a coconut milk/water mixture...I usually use one can coconut milk (lite) and a enough water to cover the rice... cook according to direction on the rice package. Serve immediately and enjoy!

I hope you all have a safe and wonderful holiday this week. I leave you with this buddhist saying ...

May you have a warm place to sleep and enough to eat 
May you be free from danger 
May you be at peace with whatever comes your way
May all beings be Happy and Free

Ming

PS...I'll see you after Thanksgiving with some holiday images...

Do you "Stoup"...Escarole and white bean.

I hear it happens ...Men who tell their wives that a soup just isn't enough for a proper supper...Enter the "Stoup".

A Stoup is a cross between a soup and a stew. I know not very hard to figure out. Yet A vegetarian stoup may be. So try this one out...it's hearty and delicious And my hubby thinks its just enough for supper.
 However, if you have that man in your life that says otherwise a bit of sausage added should appease him.

 I served this sort of french onion style with melted Fontina cheese on top.

Now every time I say or think of  the word Stoup, my mind goes directly to the Salt& Peppa  song "Shoop" and I start humming and singing changing the Shoop with Stoup ! Now It  may be a bit risque of a song ..but you know what I am talking about if you were a teenager or young adult in the early 90's. Looking back its nothing compared to what is going on today! Wow i just sounded like I am 105 years old!

 Any how, as S&P start the song.."Here we go ...Here we go...Here we go again.....Ahh you make me want to  Shoop  Stoup!"

The Recipe: Escarole and White Bean Stoup

• 1 onion
• 3 stalks celery
• 3 carrots
• 3-4 potatoes cut in quarters (if they are on the smaller size I used golden potatoes) 
• 2 bunches of Escarole cleaned thoroughly 
• 2 cans white kidney beans or Cannelini 
• Vegetable or Chicken broth
• S&P
• Fontina cheese
• a good quality Italian Boule or crusty bread
• Macaroni 1 lb , I used Ditalini or sometimes called tubetti.

Start with the Trinity (chopped carrots,onions & celery ) Saute in olive oil in your soup pot till they start to soften, add Potatoes and Escarole and Cannelini beans . Add your broth I would say 5 to 6 cups and season cook till the potatoes start to get tender. Now add the pasta uncooked directly to the soup. As the pasta cooks the starch it releases really thickens the soup up nicely. Stop cooking when the pasta is "Al dente" or firm to the bite.
Ladle into bowl or oven safe crock sprinkle with the grated Fontina Cheese ...melt and serve with bread. Enjoy!

 And if you want to hum along too... here is the video... Shoop by Salt & Peppa...I swear it adds to the recipe! (remember this video is a bit saucy..) but a very catchy tune ...

Be well and Be have ;-)
Ming

Blessing to those who serve our country to protect us and all beings around the world . Thank you to our Service Men and Women .