Tag: Trader Jo’s

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Raspberry Thumbprints Cookies

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This Friday I am giving an open house for my neighborhood ladies for a Cookie Gingerbread Open House. We are new to the neighborhood and I thought it would be a great way to meet some of the neighbors. This recipe goes with me where ever I go…it is our favorite little thumbprint cookie and reeks of butter with the delicious flavor of the raspberry jam in the center. So easy to make (especially using the Thumbie to make the indentions).

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1 cup (2 sticks) unsalted butter, softened

1 cup powdered sugar

1/4 teas salt

2 teas vanilla

2 1/2 cups flour

1/2 cup of raspberry jam or preserves (love Trader Jo’s brand)

Combine butter and sugar and beat until well combined about 2 minutes. Add the vanilla and salt and beat on medium for about a min. Add the flour and mix in until all is incorporated with butter mixture. Form 1″ balls and place on baking sheet.

Make indention with thumb or the Thumbie (which can be purchased from Etsy shop, “Chocolate Castles for $3.00). Put about 1/4 teas of raspberry jam in center of indention. I also sprinkled red colored sugar over the top of the cookies before baking.

Bake in a preheated 350 oven for about 10-12 min. Let cool and keep in air tight container. Makes 4 dozen

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Brussel Sprouts on a Stem

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I am crossing over to the gourmet side. For the first time ever, we came home from Trader Jo’s with a 3 foot stem of brussel sprouts. I felt so proud that I am venturing out.  I opened the sun roof on the car  and allowed them to stick out of the opening. Randy was driving and kept asking me what in the word were we going to do with this tree trunk of baby cabbages all over it. I gave him a smug look and assured him that flying home from Phoenix on Friday, I had cut out a recipe from a book I found on the plane that required fresh brussel sprouts. We just looked so cool driving down Orange Grove Blvd with these sticking out of the roof of our car. Made me feel so organic and Martha Stewarty.

Well, I now have this 3 foot stem in my fridge and cannot find the recipe that I just knew was in my purse when I left the plane. But in the meantime, I will follow the directions that was attached to the stem. Will let you know how they turn out. If anyone has a suggestion as to how you cook them, please pass it along. Until I cook these, I have no room left in the fridge for my 5 lbs of butter, 3 lbs of cream cheese and gallon of whipping cream that is on my Monday shopping list.   Maybe I haven’t crossed over all the way to the gourmet side of cooking. There is still plenty of chicken fried steak leftovers and mac and cheese sitting under the 3 ft stem.

Since we were still in doubt as to what to do with the fresh brussels srpout, we decided to just leave them in the fridge and go to Baskin Robbins for dinner tonight. We can be organic tomorrow.   

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Ezekiel Brand English Muffin BLAT’s

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For some reason, I am on a sandwich kick. Maybe because it is warming up here finally and salads and sandwiches just sound good. Just returning from Whole Foods ( I can’t believe I even have recyclable bags now), I went with the intent to buy lots of fresh veggies. We are trying to cut down on gluten and meat during the week, so we can go crazy on the weekends. I came home with several new items today, such as gluten free tortilla wraps which I am going to make bean and cheese nachos, and Ezekiel brand, cinnamon and raisin English muffins. So I have lots of new items to test out this week. DId I mention that I even bought fresh collard greens? For those of you who know me, usually my grocery basket is full of cocoa, butter, cream cheese and Dr Peppers. Tonight, we are having grilled tilapia with grilled veggies. Randy will be shocked. Whole foods even have soy ice cream, all different flavors of which I have come to really like. Trader Jo’s have soy cherry-chocolate chip soy ice cream, which I could sit and eat the whole half gallon in one sitting. 

Because Randy is suppose to be watching how much gluten he is having, I have decided to help him out. Tomorrow, I will be packing him a Ezekiel muffin BLAT. (bacon, lettuce, avocado, tomato)

Just fry up 6 pieces of bacon until crisp. (3 pieces on each sandwich) This will all make 2 sandwiches Drain on paper towel. Slice a fresh tomato and an avocado. Wash 2 pieces of butter lettuce and wipe dry. Spread a little basil Pesto on each side of the muffin. Stack the bacon, lettuce and tomato and avocado and place muffin top over the BLAT.

At the end of the week, I will let you know if cutting back on the gluten and meat help us loose a couple of pounds. Since we don’t want to loose to much weight, we will end our evening eatting all the soy ice cream. /p>

BLAT’s might be the next big diet food. (I wish) Wonder if I will loose weight if I eat 3 of them?

Future Ad:

Want to loose some fat? Just eat a BLAT! sorry, it’s corny but I love that new word!