It’s the time of year that I look forward to, for I cherish the magical trance that extends into our home from the hustle and bustle of the holiday. Yes, that’s right, my culinary cookbook club annual Christmas Cookie Exchange.

This year was another stellar presentation of delectable morsels and cookies that more than satisfy. It is always a major decision for everyone as to which recipe to select. Some of the creations served were: peanut blossoms, cardamom and saffron macaroons, raisin pecan oatmeal cookies, chocolate fudge cookies, Christmas pudding bonbons, double chocolate espresso crinkles, Nana Mirabile’s Italian Christmas cookies, almond spice sugar cookies and oatmeal almond cookies. This year my 15 year old daughter participated, too. She has become quite the cookie baker and she contributed Winterland mint cookies which were a big hit!

I chose Dorie Greenspan’s World Peace Cookies. These are over the top perfection and so easy to assemble, slice and bake. You can find Dorie’s cookie recipe here. If you don’t know Dorie, you should take the time and read her cookbooks. She is one of the most talented, personable and genuine people I know. It is always a treat to meet her, talk with her and enjoy her presentations at culinary conferences.

We want to wish you a very Merry Christmas that is filled with peace, love, joy and hope. Thank you for visiting our blog this past year and for being part of our Internet family.

Valentine’s Day has always been one of my favorite holidays. I can sill vividly remember the excitement of receiving valentines and decorating boxes in elementary school.  The excitement would mount each year through middle and high school.  It is a fun, pitter patter kind of day.

My family adores brownies of any kind. This picture includes the Bateman Family Brownies without frosting but with the addition of a white chocolate drizzle. My favorite are these crunchy almost toffee-like Chocolate Flecked Mocha Blondies.  They mix together in a snap and they are a nice change from rich, decadent brownies.  I decided to make both to satisfy all the loves of my life.

This is the week to remember how blessed I am to be married to my very own prince charming, parent to an adorable 14 year old and able to spend precious moments with my mom and dad….yea! And last but not least, the fluffiest toy bichon ever, Daisy.  Life doesn’t get much better than that.

May each of you enjoy a moment to reflect on the blessings of those you love and indulge in a sweet treat.

This is such a special time of year. The weekends are jam packed with activities, festivities and lots of great food. On Saturday, we had a wonderful lunch at The Webster House followed by a performance of The Nutcracker at the Kauffman Center. What a magical afternoon. We celebrated my husband’s birthday with our annual Cinderella carriage ride on the Country Club Plaza and we enjoyed the sights, sounds and smells of the most joyous time of year. Sunday was a beautiful advent service at church followed by an annual mother daughter tea that a special friend hosts each year.

The tea brings me to this recipe, Apricot Glazed Cookies, which are perfect to accompany a Christmas cup of tea. This is very easy to mix together and the kids will have fun glazing the rich butter tea cookies. No pressure to decorate, just bake and enjoy.

It is our wish that each of you will take time to create food memories and traditions this holiday.

Apricot Glazed Cookies

1 cup butter, softened
1/4 cup sugar
1/4 cup firmly packed brown sugar
1/2 teaspoon almond extract
2 cups all purpose flour

Glaze:
1 1/4 cups powdered sugar
1/4 cup apricot preserves
1 tablespoon butter, softened
1 to 2 tablespoons half and half
1 teaspoon light corn syrup

Toasted almond slices

Combine 1 cup butter, sugar, brown sugar and almond extract in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.

Divide mixture into fourths and form 4 logs about 4 1/2 inches each. Wrap in plastic wrap and refrigerate at least 1 hour.

Preheat oven to 375º F. Cut logs into 1/4 inch slices with sharp knife. Place 1-inch apart on ungreased cookie sheets. Bake 6 to 8 minutes or until edges are slightly browned. Cool completely.

Combine all glaze ingredients in small bowl. Beat at low speed until creamy and smooth. Frost cooled cookies. Garnish with toasted almond slices.

Makes about 5 dozen cookies

Please don’t look too closely at your calendar and please don’t judge me. Yes, it is before Thanksgiving and yes, our house is completely decorated for the holidays. We are ready to enjoy the season!

After looking at our calendars, travel schedules, recitals, church music programs, youth retreats, work deadlines, birthdays and many other celebrations we decided to take the only free weekend left and get to work on decorating so that our family might enjoy this holiday with a little less stress. It did seem a bit strange Friday evening when we were trimming the tree and grilling steaks, but I’m all about new traditions along with the old.

There was another motivation for all the hoopla. My culinary book club is due to knock on my door tonight. Guess what the theme is this month? A holiday cookie exchange. Each member is to bring 2 dozen of  her favorite holiday cookie and we are going to exchange treats, recipes and holiday memories, all while enjoying a meal. Everyone voted to do the exchange early so that they could taste the cookies and prepare the recipes for holiday giving. [Read more…]

It is that time of year once again.  Bittersweet at our house.  Where did the summer go? Is it really time for school to begin? Each year flies  by faster than the one before and that old familiar melancholy feeling returns. [Read more…]