Dang, it’s been awhile. I have two blogs that I hope to have up soon- I’ve been SO busy with school! In the meantime, here’s a Tickled Tuesday feature for you lovely folks out there.
Happy, happy Tuesday!
Here’s a picture of the handsomest dog ever, Footloose, to brighten your day.
Happy Tuesday, everyone!
This year the holidays really didn’t feel that special, and I know I’m not alone in thinking that. The weather was warm (until last minute- we did get some snow on Christmas Day!), the economy is still rough and a lot of people just seem to be dealing with a lot of sad times right now. Still, the holidays did come, and with them some great things. Family, friends, food and gifting- all good ways to lighten an otherwise dreary early winter season.
I made these gingerbread cookies for a family party and they were quite tasty. I love gingerbread because it isn’t cloying sweet, and you can dress it up in lots of fun ways. (You can even add tons of frosting, if cloying sweet is your thing!) The lemon glaze is a bit tart which gives a nice balance to the cookie. I debated on adding a bit of vanilla to it, but decided against it, last minute. An idea for you to try, perhaps?
Because it’s the holidays and I’ve been so busy wrapping up taking finals I am totally OK with the fact that I made a “cheat” recipe. One I normally wouldn’t make, because, well… I’m a “from scratch” snob. Once again, it was proven to me that these “easy” recipes are delicious and they still count as homemade. I should really start making more stuff like this, especially while my schedule is still so crazy. That way I can actually bake and cook again! (And blog, of course.)
One thing to note here is the cooking time. After 45 minutes I let it go an extra 5, because it seemed not thoroughly cooked in the areas where the melted butter had pooled. After it cooled I decided it had been in 5 minutes too long. You want the biscuit pieces cooked through, but don’t over-do it like I did! You’ll notice in the pictures that it stuck a bit to the bottom of the pan. Once I put the pieces back and added the glaze, no one was the wiser.
This dessert was perfect for a large group and although it tasted good at room temp, it tasted amazing right out of the oven. Serve it fresh, if you can!