Can you believe it? A new year is upon us. In fact, we’re almost two weeks into 2012.

I’m usually not one to reflect on the past year and make resolutions for the new one.  I hate making resolutions that I’m bound to break. But sometimes listing goals is a good way to give you some perspective and push you forward. Last year I started a Project 365, but only got to 146 photos. I’m not sorry at all that I started that project; even though I didn’t finish, I still have many moments preserved and I feel that I learned so much from the experience.

So I’ve decided to write down some food goals for myself for 2012; goals I know that I’ll break. But they’ll give me something to works toward.

My Five Food Goals for 2012:

1. Eat more fresh fruits and vegetables and whole foods.

2. Eat less processed, prepacked baked goods.

3. Make new recipes; don’t get stuck in a rut of making only the recipes you know.

4. Try to overcome your fear of sharing your food creations with others. You can’t always please everyone, and sometimes you’ll make something that just isn’t that great. Get over it.

5. Try something new, even if you think you won’t like it. You never know!

On to the cookies!

I believe that these cookies are a good representation of a few of my food goals. They’re made with natural ingredients (whole wheat flour, demerara sugar, rolled oats, etc.), they contain an ingredient that I was a bit afraid of (carob chips), and I had to overcome my fear of sharing them with others.

You see, Reuben loves carob, but, I must admit, I’m not the world’s biggest fan. Give me a choice between 70% cacao chocolate and carob and I’ll take the chocolate 9 times out of 10. But I wanted to make something that he loved. And I found that the carob chips added a lovely malty flavor that fit these cookies very well.

However, I was so scared that everyone would think they were gross and too “healthy” tasting that I always put a caveat before them: “They’re healthy,” or “They’re made with Carob chips.” To my surprise, no one hated them, and a gentleman even asked for the recipe. Just goes to show that you should get over your ego and share your work.

Notes:

• These cookies are none to sweet: just the way Reuben and I like them. If you prefer something a little sweeter, simply add some extra demerara.
• If you can’t find any carob or you can’t stand it, you can easily substitute it with chocolate chips.

Peanut Butter Carob Chip Cookies | Printable Page | Makes approximately 2 dozen cookies

Ingredients:

• 1/2 cup butter, softened
• 1 cup demerara sugar or sucanat or rapadura
• 3/4 cup natural peanut butter (I really like this kind)
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) whole wheat pastry flour (aka soft white wheat)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup regular rolled oats
• 1 cup semisweet carob chips (we really like this kind), or chocolate chips

Directions:

1) Preheat the oven to 375 ° F.

2) In a large bowl (or the bowl of a stand mixer), cream together the butter, sugar, and peanut butter until smooth. Beat in the egg and vanilla.

3) In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the butter and sugar mixture. Add the oats and chocolate chips.

4) Form the dough into balls the size of golf balls and place on an ungreased or parchment lined baking sheet. Flatten the balls slightly.

5) Bake in the preheated oven for 8-12 minutes, or until the edges begin to brown. Remove from oven and let the cookies to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely before storing.

My Dad hates citrus in baked goods. Thus, I have always been leery of cooking with lemons, oranges, limes, etc.

Reuben loves lemon bars. When he informed me of this, I promised to make him some. I searched the internet over for the perfect recipe, and settled one entitled “Lemon Curd Squares.” When I saw that the ingredient list included cream, I knew I needed to make them.

And I wasn’t disappointed in my choice. Reuben loves them. He requested I send several bars in his lunch so he could share them with the other guys. That day he posted on my Facebook wall: “Best lemon bars ever. :)” <— Proudest. Moment. Ever.

These lemon bars are the perfect medium between overpoweringly sweet and mouth-puckering sour. The crust is wonderfully tasty, enhanced by a smidgen of cinnamon. Dust with a little powdered sugar, and you have an elegant, scrumptious dessert.

Lemon Curd Squares

Adapted from Willams-Sanoma | Printable Recipe | Makes 12 Bars

Ingredients:

For the crust:

• 1 cup all-purpose flour (I used half white, half whole wheat)
• 1/3 cup granulated sugar (I used demerara)
• 1/2 tsp. salt
• 1/8 tsp. ground cinnamon
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/2-inch pieces

For the lemon filling:

• 3/4 cup granulated sugar (I used ground demerara)
• 2 Tbs. all-purpose flour
• Pinch of salt
• 1 tsp. finely grated lemon zest (optional)
• 3 eggs, at room temperature
• 1/2 cup fresh lemon juice
• 3 Tbs. heavy cream
• Confectioners’ sugar, for dusting (optional)

Directions:

To make the crust:

Now for the Shabby Apple Giveaway Winner!

The winner is: Commenter #55: Michelle who said, “Admiral! Why? Because I serve in the Navy and I absolutely adore a beautiful sailor dress that is not too short or revealing. It is beautiful!!!”

Congratulations, Michelle!

Thank you to all who entered my giveaway. Hope you all have a very Merry Christmas!




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Some of my favorites are this red trench coat dress (named Lois Lane - how cute!), this chocolate military style dress, and this black maxi dress.


Would you like to win an item of your choice from Shabby Apple?
Here’s how it works:

[Mandatory] Visit Shabby Apple, come back and leave a comment telling me which dress/skirt/apron you would choose if you won. You must also “like” Shabby Apple on Facebook.

Rules:

You MUST provide a valid email address so I can contact you if you win.

Only one comment per person.

US residents only, please!

If you are the winner, you must respond within 48 hours with your mailing address or a new winner will be selected.

Giveaway ends Tuesday, December 20 at 12:00 noon Central Time. Not comments will be considered for entry after that time.

I will select one (1) winner using random.org.

Good luck!

You can receive 10% off your order at Shabby Apple by using the coupon code ”cooking4seven10off“. Coupon good until January 9, 2012.

Have you ever been frustrated by trying to cut butter for pastry or biscuits? Have you wished for individual little squares, only to make smooshed-together pieces? Here’s my method for getting separated squares quickly every time.

1) Start with cold butter. Cut it into thirds (more if you want smaller pieces) lengthwise, keeping the pieces separated.

2) Turn the pieces on their sides and cut in half (more if you want smaller pieces). Separate and lay out on your cutting board.

3) Keeping the pieces separate, cut the butter crosswise, resulting in little squares.

4) Keep the little pieces separate on your cutting board, and you’re done!

Now for the Bialetti Espresso Maker Winner!

Commenter #215: Debbie Bray, whose favorite hot drink is hot cocoa!

Thank you all for entering my giveaway. Have a lovely day!

My dad is the king of espresso. For almost as long as I can remember, he has been making his own lattes on a fancy espresso maker. As a little girl, I eagerly anticipated the sound of the milk frothing, hoping there would be a little leftover for me to sip.

Then, I upgraded to the real deal: a carefully crafted latte, composed of perfectly brewed espresso, frothy whole milk, and a splash of vanilla syrup. My dad makes the best lattes, hands down; they are addicting.

Thus, when Bialetti offered to send me one of their products to review, of course I selected their stainless espresso maker. Espresso on your stovetop? It sounded too good to be true.

Here’s the espresso maker disassembled.  I love the design: so elegant.

So how does it work?

You fill the little bottom tank with water, add espresso to the funnel-shaped filter, and screw on the top (I loved that the directions instructed you to not “prize on the handle”). Place on the stove, turn on the heat, and, hey-presto! You have espresso in minutes. The espresso percolates into the top park of the coffee maker.

Yes, it really does work.

But the real question is: would I buy one?

Answer: Yes.

It is extraordinarily easy to use and clean, and it takes up so little space in the cupboard. The espresso is excellent. The price is a bit of a damper (around $40), but I think it’s worth it for a quality product. And it’s much less expensive than many of the automatic machines.

Here’s a tip I learned from a knowledgeable coffee shop worker: as soon as you hear the pot bubbling and fizzing, remove it from the heat. Otherwise, your espresso will be very bitter.

On to the Affogato.

Rich, slightly bitter espresso poured over cool, creamy, sweet ice cream. This is Affogato al Caffè (Italian for “drowned in coffee”), a super-simple, elegant dessert.

Here’s what you’ll need to make your own:

Affogato al Caffè

• Good quality vanilla ice cream
• Hot, strong espresso

Directions:

Scoop the ice cream into small bowls or cups. Place in the freezer until firm, about 30 minutes. Brew your espresso and pour over the firm ice cream. Enjoy!

Would you like to win an espresso maker of your own?

The folks at Bialetti have generously offered to give away a Class espresso maker to one lucky Cooking for Seven reader!

Here’s how it works:

[Mandatory] Leave a comment on this post, answering the following question: What’s your favorite hot drink?

Rules:

You MUST provide a valid email address so I can contact you if you win.

Only one comment per person.

US residents only, please!

If you are the winner, you must respond within 48 hours with your mailing address or a new winner will be selected.

Giveaway ends Monday, December 5 at 12:00 noon Central Time.

I will select one (1) winner using random.org.

Good luck!

So sorry for neglecting to post my lunch last Tuesday: Thanksgiving is my excuse! And my apologies for the ghastly photo - the only camera I had with me was on my phone.

Here’s what I had: Stuffed French toast (half filled with strawberries & cream cheese, half with apricot jam and Swiss cheese), and a curried chicken salad sandwich at one of my favorite coffee shops in town.

Here’s what I had for lunch today: Spicy Thai Noodles, based on this recipe: {link}

I used cashews in place of peanuts, and I added some peanut butter, ginger, and red curry paste. Delicious.

What did you have for lunch today? Share your description or photos in the comments!

It’s that time of year again: time to pull your warm clothes out of storage; time to cozy up in a fuzzy blanket with a good book and a cup of tea; time to look longingly at your skis; time to warm your chilly fingers by cradling a steaming bowl of soup in your hands.

This soup is absolutely amazing. It’s so flavorful, yet so simple. The blend of herbs is perfect, and the dumplings add a little something special.

This is one of Reuben’s favorite soups. I was introduced to it while we were getting to know each other. One evening his family invited me over for supper, and they served this scrumptious soup. Reuben requested that I make it for him, and his family very obligingly gave me the recipe. Here it is for you to enjoy!

Creamy Tomato Soup with Dumplings

Printable page | Serves 3-4

For the soup:

• 2 tablespoons butter
• 2 tablespoons chopped onion
• 3 tablespoons flour
• 2 teaspoons sugar (I use demerara or maple syrup)
• 1 teaspoon salt
• 1/8 teaspoon pepper
• dash each- garlic, basil, oregano, thyme.
• 2 cups tomato juice or diced canned tomatoes (I use a cup of each)
• 2 cups cold milk

1) Sauté onions in butter. Blend in the flour, sugar, salt, pepper & other seasonings.

2) Remove from the heat and gradually stir in the tomato juice. Return to heat & bring to a boil stirring constantly. Boil 1 minute. Stir hot tomato mixture gradually into the milk. Return to saucepan & heat to almost boiling.

For Doodles:

• 2 eggs, beaten
• 1 teaspoon salt
• 2 tablespoons water
• flour as needed (I used a bit over 3/4 cup)

Mix the ingredients together to make a very thick batter. Drop the the batter by teaspoonfuls into the almost boiling soup, coating the spoon with hot soup each time so the batter doesn’t stick to the spoon. Turn off the heat & cover until serving time.

Today for lunch I had a salad of organic baby greens and radicchio topped with cheddar cheese, pomegranate seeds, and honey french & blue cheese dressings. Absolutely delicious.

Recently I acquired a few things that make food photography a pleasure: A new tripod, a couple sheets of card stock (one black and one white), and white foam board. I’ve been having fun experimenting with them. The card stock I use as backdrops, and the foam board for a reflector.

Here I demonstrate different reflectors. All photos were taken with the exact same exposure settings. The only thing that’s different is the reflector used. All photos SOOC (straight out of camera).

1. No reflector | 2. White foam board | 3. Silver reflector | 4. Gold reflector

I ended up using #2 for the final shot.

Now for the Giveaway Winners!

Commenter #33: Michele, who said: “I baked whole wheat buttermilk biscuits!”

and

Commenter #158 garysgirl, who said: “The last thing I baked was some delicious bread.”

Thank you so much to everyone who entered the giveaway!

Please share what you had for lunch today in the comments!

I just love getting things in the mail, like baking mixes. Lovely baking mixes, like Dassant baking mixes.

I was lucky enough to receive four mixes for review. Now, I must admit that normally I’m pretty much averse to baking mixes - they’re usually filled with gross ingredients and taste very fake. Dassant baking mixes I found to be different.

Let me tell you what I think:

Packaging:

Each mix is enclosed in a beautifully designed box with an illustration of the finished product. It also indicates the country/state of origin. For example, the pumpkin spice bread is from Vermont (there’s a little American flag that indicates the country).

On the back, the ingredients are listed with cute little illustrations, and the directions are quickly summed up. There’s also detailed instructions for the perfectionist.

Many of the mixes include recipes to accompany the treat, such and the pumpkin icing pictured above. There are also handy suggestions for deciding when the mix is finished baking, how to make it into muffins, etc.

Taste

I was privileged enough to try out four different mixes (Cinnamon Bread, Chocolate Cake, Pumpkin Bread, and Truffle Brownies). I must admit that each one was delicious and baked up perfectly.

But the real question is: Would I buy it?

Yes, I would buy these mixes as a gift. However, there’s still a place in my heart that’s against baking mixes, so I probably wouldn’t be buying them for myself. But it would be a wonderful Christmas present for someone special. I highly recommend the cinnamon bread mix. It was scrumptious.

Now for the Giveaway!

The folks over at Dassant have generously decided to give away four (4) mixes of choice to two (2) lucky Cooking for Seven readers!

Here’s how it works:

• [Mandatory] Leave a comment on this post, answering the following question: What was the last thing you baked?

Rules:

You MUST include a valid email address in the comment form.

Only one comment per person.

US residents only, please!

If you are the winner, you must respond withing 48 hours with your mailing address or a new winner will be selected.

Giveaway ends Sunday, November 13, at 12:00 noon Central Time.

I will select two (2) winners using random.org.

Good luck!

P.S. Can’t wait until the giveaway ends to try out these awesome mixes? Here’s a coupon code just for you: Receive 25% off your order at Dassant by entering coupon code SEVEN

THIS GIVEAWAY IS NOW CLOSED

What I do for you guys.

Yesterday, I was out shopping at lunch time. I was pretty sure this would be the case, so I made sure to bring along my big ‘ol DSLR. I felt just a little silly bringing my boxy camera bag into the restaurant, but I wanted to share my lunch with ya’ll.
Know what? Photography in a restaurant is pretty difficult and a bit embarrassing. First, in a crowded restaurant, you have to move around until you find a table with good light. Then, you have to furtively take out your huge camera and pretend to casually take photos of your food. Everything within you cries out as you want to bend over your food, finding the best angle. But everyone around you would think you were crazy.

What I do for you guys.

Here’s what I had: Crostini (toasted baguette) with a cheese spread, topped with bacon and scallions, and a side salad (one of the best salads I’ve ever had at a restaurant). It was excellent.

What did you have for lunch today?