Dang, I stepped in Hamentashen!

Happy Purim all! Initially I got some flack about using a sugar cookie recipe to bake cookies this year. To those people I say, "last year I was sans newborn, this year I'm lucky to get as much time to bake as I do to use the powder room!"

The reception once tasted, however, was sugary joy :)

Sugar Cookie Base
1.5 cups butter, soft
2 cups white sugar
4 eggs
1 teaspoon vanilla
1 tablespoon pineapple juice
5 cups flour
2 teaspoon baking powder
1 teaspoon salt

Cream butter and sugar together in large bowl. Beat eggs, vanilla and juice in small bowl, then add and beat into butter mix. Stir in remaining ingredients. Cover and chill at least 1 hour.
Roll out dough and use large round cookie cutters. Roll into 3 sides and pinch edges to make triangle. Add filling and place on parchment lined tray.
Cook 8-10 min at 400 degrees. Makes 50.

Filling
3 oz cream cheese, full fat
1/2 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup plus 1/4 cup

Blend ingredients together in food processor. Makes enough for 2 tsp in 50 cookies.

Coke Balls

My friend Amanda served this up at our most recent mama's group and I Have to share it with the world!

Coke Balls (or "Sweet N' Sour Meatballs"):

Turkey Meat Balls - cooked and crispy

Equal parts Coke and Ketchup - I did 1 cup each

Mix ketchup and coke in saucepan and heat at low for 20 minutes. Add in cooked meatballs and simmer another 10 minutes.

Enjoy with mashed potatoes or veg.

Squash Soup

I recently saw a similar recipe in a parenting magazine and had to share my own version. What I love about it is that it tastes great for both you and baby - much better than the yuck-fest you get from baby food jars. Just remember to share with the wee one and not hog to yourself!

Winter Squash Soup

Butternut squash peeled and cut lengthwise with seeds removed.

One large sweet potato quartered.

Olive oil

One quart chicken stock

1/2 cup heavy whipping cream

1/4 cup Parmesan cheese

How to: brush squash and sweet potato lightly with olive oil. Cook for 35 min at 375 degrees. Remove and chop both into big chunks and add to boiling chicken broth - simmer for 10 min. Place everything in batches into food processor and purée. Pour back into pot and add cream and Parmesan cheese.

Enjoy with your favorite dark rye or pumpernickel bread.

Eat Your Greens! Satay Spinach

While pregnant I was told more than once I needed to get my iron up - and that already included an iron supplement! I love vegetables as much as the next person (can you sense the irony) so I needed to find a tasty way to do so and spinach was the answer.

Spinach is one of those wonder-veggies - it's dark green, delicious, and super versatile. And you can't argue with it's ability to clean you out. So here's a recipe that's quick and good enough to serve at a dinner party.


Satay Spinach

When cooking spinach remember it shrinks waaaay down when it's cooked. So I start out using 3 bunches of spinach, or 4 huge handfuls if you buy fresh in the bag (like I do from Costco).

Heat olive oil to high in a large pot then lower temp to medium

After thoroughly washing spinach add it one handful at a time to the pot. Be careful because the oil may splatter at first from excess water on the spinach leaves. Load it all into the pot then cover and let the leaves cook down for a few minutes. Drain out water.

Add 2 garlic cloves diced and mix into leaves now leaving uncovered.

Add a huge hunking over-the-top spoon full of peanut butter. Allow it to melt and mix in.

Butternut Squash Fries

I love fries any way I can get them. October starts squash season and that means the best fries of all - butternut squash fries! Much like sweet potato fries these take half the time to cook and taste just as sweet (if not sweeter).

What you need:

1/2 a Butternut Squash peeled, seeded and cut lengthwise into 1/4 inch strips

Olive Oil

Salt and Pepper to taste

How to do it:

Put fries into pan and stir in olive oil to coat. Sprinkle with salt and pepper. Pop it in the oven at 425 degrees for 30 minutes. I never bother flipping half way because it lets all the heat out.

They won't be crispy unless you separate them nicely (which I never do). I like them soggy, so I just load 'em on and put 'em in.

Enjoy with grill fare or late at night as a snack.