My mother pleasantly reminded me the other day that "You haven't posted anything on your blog lately." Thanks for calling me out for being the slacker that I am, Mom! However, you are right. (Just this time).
Things have been busy around here. We're getting down to the nitty-gritty on "the shed" as Mr. B likes to call it. He called it that in front of our architect the other day. Luckily he's a cool guy.....he just said, "Have you even looked at any of the checks you've been writing for this "shed"? So now he calls it the "big shed".
Anyhoo, we're almost finished. We probably would be but the stone contractor can't keep up with the stone masons. They're laying it faster than it can be trucked in. These guys rock. HAHA. Get it? Stone masons. Ro.....never mind. We should be done well before Memorial Day. Partay!!!
So, while I haven't actually been posting anything on time, I have been completing the assignments! And I have the crappy pictures to prove it. See.....
Both of these pictures suck but the Thumbprints and the Swedish Visiting Cake were delicious.
Especially this cake. This was actually the TWD from a couple of weeks ago that I didn't think we'd like so I didn't make it. Big mistake. This is so simple (one bowl and no heavy equipment) and r.e.a.l.l.y. GOOD. Like slap-your-grandma good. Perfect for a little snack with your afternoon coffee or tea, or if your a wino like me, it goes great after dinner with a little glass of Sauterne or Vin Santo. Makes my mouth water just thinking about it.
The BB selection, Jam Thumprint Cookies, was also really tasty but that dough gave me fits. I don't know what was up, but I had a hell of a time keeping it together. It just wanted to fall apart. Especially after I refrigerated it. So, while the cookies tasted great, they were a little too frustrating for me.
For the cake recipe, check out Nancy's site, The Dog Eats the Crumbs. For this week's TWD, Chockablock Cookies, visit Mary at Popsicles and Sandy Feet.
Here's the recipe for the BB cookies:
Jam Thumbprint Cookies
Recipe courtesy Ina Garten, Barefoot Contessa Family Style
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.