A look back at our Valentine's Day

I managed to find the time to bake and mail out quite a few Valentine's sugar cookies (lemon & almond) just before Valentine's Day. I sent them out as DIY gifts to friends and family back home. I miss them all so much.

Here are a few photos of my beginner's endeavours.

I used the sugar cookie recipe from Sweetopia, as well as her Royal Icing recipe. The icing works like a charm, and although I did experience some spreading with the cookies, I'm fairly sure that it's due to the higher elevation where we live.

Lemon-Almond Sugar Cookies

 

Lemon-Almond Sugar Cookies

*makes 4 dozen-1 tablespoon cookies

 

Ingredients:

2 cups granulated Sugar

Zest of two large Lemons

1 cup unsalted butter, room temperature (2 sticks)

2 large eggs, room temperature

1 tablespoon Almond extract

1 tablespoon Lemon extract

½ teaspoon sea salt

½ teaspoon Baking powder

½ teaspoon Baking soda

3 ¼ cups All-purpose Flour

½ cup powdered Sugar

 

Directions:

I adapted this from a Slow Roasted Italian recipe (I only changed a couple minor things), but found that the increase in lemon flavor was simply spectacular.

 

Preheat oven 350°F. Prepare baking sheets with parchment paper.  Set aside.

 

In the bowl of a stand mixer or an electric mixer combine sugar and lemon zest, until sugar is coated in lemon.

 

Add butter, cream until light and fluffy, approximately 2 minutes.  Add almond extract, lemon extract and eggs.  Mix until combined.  Scrape sides down as needed.  Add salt, powder, soda and flour.  Mix until combined.  Scrape sides of bowl as necessary.

 

Pour powdered sugar onto a large plate. Scoop 1 tablespoon portions of dough and roll into a ball.  Roll in powdered sugar until coated.  Place on baking sheet and repeat with remaining dough.  I made 12 per sheet, but you could easily fit 18.

 

I baked mine for 14 minutes, but the recommended time is only 9-11 minutes. We live in a higher altitude, so I attributed that to the longer cooking time. Make sure once you remove from the cookie sheet you allow to cool on a cookie rack, then sprinkle with more powdered sugar.

 

Wild Rice Asian Salad

Wild Rice Asian Salad

Ingredients:

¼ cup extra virgin Organic Olive Oil

1 tablespoon Butter

Toasted Sesame seeds

2 tablespoons Sesame oil-for dressing

4 green onions-chopped

1 tablespoon White Pepper

3-4 cloves Garlic-minced

1 whole Yellow Onion-minced

1 cup freshly chopped Thai Basil

1 cup uncooked Wild Rice pilaf (use quick cook-or soak for 1 hour beforehand)

2 cups Long-Grain Jasmine Rice

2-3 tablespoons low-sodium Soy Sauce

1 teaspoon Fish Sauce

1/2 finely chopped green Chili (optional)

1 cup chopped water Chestnuts (canned)

3 cups sliced sautéed Baby Portabella Mushrooms

1 tablespoon grated fresh Ginger

1 green Bell Pepper-diced

½ red Bell Pepper-diced

3 stalks Celery-chipped finely

Juice of 1 Lemon

Salt to taste

4 cups chicken or vegetable stock

 Optional** Toasted Almond Slivers

Directions:

Over stovetop over medium-high heat, in a large skillet with a lid, heat olive oil, then add garlic & onions. Sautee until fragrant & golden brown. Add mushrooms, chili, and 1 tablespoon of butter. Sauté until they have a golden brown color. Add uncooked rice, and stock, mix well. Reduce heat to lowest setting, and cover. Cook until all liquid is gone, and when rice is tender.

Remove rice from heat and add to a large bowl. Add any seasonings, and spices, sesame oil, vegetables, ginger, lemon juice and adjust to taste. Toss well. Serve immediately.