'Cause I'm Always Cooking Up Something! : )
Archive for December, 2009
Pardon Our Dust!
0December 22, 2009
by Kerri
in Uncategorized
As you can see, I’m in the process of reformatting my site for easier reading, thanks to some valuable feedback from you guys! Hang in there, it’s almost done. Have a great holiday!
Product Review: Nutiva’s Coconut Oil
0December 21, 2009
by Kerri
in Amazon Reviews
I’ve been an enthusiastic Amazon customer for many years and have based a LOT of my buying decisions on the reviews posted by other Amazon customers. So, I’ve “given back,” contributing reviews for products I’ve purchased there & I’m going to share the love with you!
I’m something of a health nut, and my Amazon experiences have helped me find some great, tasty, unusual products that I NEVER would have found on my own. So I’ll share a few with you here & you can experiment on your own to see what might fit your lifestyle and health needs.
Here goes: the first is Nutiva’s Coconut Oil; more to come!
Nutiva Organic Extra Virgin Coconut Oil, 15-Ounce Unit (Pack of 2)
Nutiva’s Organic coconut oil is the best I’ve found. I’ve tried several brands, but nothing tastes as clean and pure as this. There is a definite undertone of coconut, but I like the flavor, even when frying eggs or eating it on cinnamon raisin toast. I recently had bloodwork done and my HDL (the good cholesterol) was an impressive 77—anything over 39 is considered in range; over 50 is heart protective). I attribute this great HDL number to using only coconut oil, butter, and olive oil in my cooking & drinking green tea.
Amazon’s Subscribe & Save offer is a great deal; I really like the 2 pack of these smaller (15 oz) jars. We’re a small household and I like keeping one jar sealed while using the other. Keep in mind that coconut oil is different than other oils–it is solid at temperatures over 72, so it will look something like shortening in the wintertime. Still tastes great and is wonderful to use in all kinds of cooking.
One more important detail: this is an organic, COLD PRESSED coconut oil. Others may be organically grown, but I’ve found some brands are hydrogenated to make them solid at room temperature (I won’t go into all the reasons this is not a “good thing”). Suffice it to say that any coconut oil you buy should be cold pressed (and that goes for your olive oil, as well). Google to find out why…
Happy eating!
Wonderful Christmas Cookie Recipe
0Here’s a great cookie recipe for the Christmas season: Butter Crumbles.
These are a rich, delicious cookie, rolled in a wonderfully fragrant confectioner’s sugar after baking. Happy Holidays!
It’s from our cookbook, The American Gourmet Collection
Butter Crumbles
1/4 Vanilla Bean
1 cup sifted Confectioners Sugar
1 cup Walnut Meats
2 cups Flour
1/2 cup Cornstarch
1 cup Unsalted Butter, softened
3/4 cup Sugar
1. The night before baking cookies: Chop vanilla bean by pulverizing in a blender or food processor with about one tablespoon confectioners sugar. Mix vanilla paste with remaining confectioners’ sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
2. The next day: Preheat oven to 350°.
3. Cut walnuts as finely as possible with a very sharp knife (or use a food processor for best results).
4. Combine flour and cornstarch in a small bowl; set aside.
5. In a large mixing bowl, mix walnuts, butter, granulated sugar and flour/cornstarch mixture with clean fingers until thoroughly combined. Refrigerate for 10 minutes. Shape about a teaspoonful of the cookie dough into a small ball. Place on an ungreased cookie sheet, gently press flat with the palm of your hand to make a small circle. Repeat until sheet is full. Allow about one inch between cookies.
6. Bake at 350° until lightly browned, 15 to 18 minutes. Cool for one minute, then dip cookies in the prepared vanilla sugar and cool completely. Yield: 3 dozen.
